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Whisky The Water of Life

Whisky is a spirit produced from fermented grain and aged in wood. The word whisky comes from the Scottish Gaelic uisge baugh, meaning "water of life." Some claim that whiskey was invented in Ireland as long as 1,000 years ago and carried to Scotland by monks. In any case, the first written records of Scottish whisky-making date as far back as 1494.

In many cultures people believed intoxicating beverages were linked with wisdom. Early Persians discussed all matters of importance twice once when they were sober and once when they were drunk. Saxons in ancient England opened their council meetings by passing around a big stone mug of beer. Greeks held their famous symposiums – philosophical discussions – during hours of after-dinner drinking. In fact, the word symposium means "drinking together." As the Roman historian Pliny summed, "In wine there is truth!”

Early civilizations from all over the world fermented anything that would ferment – honey, grapes, grains, dates, rice, sugarcane, milk, palms, peppers, berries, sesame seeds and pomegranates. When Noah settled down after the flood, he planted a vineyard “and he drank of the wine and was drunk." With all its benefits and hazards, alcohol was a universal feature of early civilizations.

One legend claims that wine was discovered by a neglected member of a Persian king's harem, who tried to end her loneliness by drinking from a jar marked Poison containing grapes that had fermented. She felt so much better after drinking the liquid that she gave a cup of it to the king, who named it “the delightful poison" and welcomed her back into active harem life.

The first distilled spirits, called aqua vitae, or "water of life," was used as medicines, but they were quickly taken over as beverages. Highland Scots and Irish distilleries made whisky. The French distilled wine to make brandy. A Dutch doctor's experiments produced gin-alcohol flavored with the juniper berry. In Russia and Poland the distilled spirit was vodka. In the West Indies, rum was made from sugar-cane, while in Mexico; Spaniards distilled the Indians' native drink to make mescal, the father of today's tequila.

Probably the most important use of alcoholic beverages in the past was for the simple purpose of food and drink. Bread and ale or bread and wine were the backbone of any meal for the ordinary person. For centuries, in fact, it was part of the workers' food, providing up to half the calories needed for a day's heavy labor. These beverages were considered the only ones fit to drink, and with good reason. Household water was polluted. Milk caused "milk sickness" (tuberculosis). But beer, ale, and wine were disease-free, tasty, and thirst quenching.

These early beers, ales and wines were considered gifts from the gods – miracle products with magical powers. People used them universally in religious rites, and they still do. The Israelites of the Old Testament offered libations to Jehovah. Greeks and Romans honored Bacchus, the god of wine. Christians used wine in the sacrament of communion. Primitive communities used fermented beverages in their rites.

Victories, weddings, and other sacred and joyous occasions were celebrated with "mellow wine" or endless supplies of ale (the word bridal comes from bride + ale) Good fellowship was honored by sharing a loving cup passed around the table until it was emptied.

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