This is what the Scottish were drinking before the whisky we know and love today was developed. Initially an exercise in historical curiosity, fuelled by a desire to better understand ancient distilling techniques and, of course, have a taste of what our ancestors were drinking, we have resurrected an extinct but wonderful drink. This recipe was published in 1718, and we have gone to extreme lengths to make it exactly as specified, although there was some puzzling over the old English the recipe is written in! Usquebaugh is Gaelic meaning "Water Of Life", but is now essentially an unused word. "Uisge Beatha" Became simply "Uisge", and from there it wasn't much of a jump to "Whisky". This is the stuff whisky was birthed from and originated from. Maturation was not known about in the 1700s, so there was quite a bit of work to make this strong spirit palatable.
55.5% ABV | 500ml