Fire pits and glasswareHeraldScotland
Posted on 08/20/2022 7:45:26 AM PDT by SunkenCiv
It was last used when whisky was measured in hogsheads and production of the water of life was moving from an often-illicit farmyard enterprise to a thriving national business.
Now the secrets of whisky production from 200 years ago are being uncovered by archaeologists probing the remains of a distillery which ceased production in 1824.
Fire pits which would once have heated copper stills, tasting glasses, bottles and the timber-lined vats which held gallons of the amber nectar have all been unearthed at the National Trust dig on the old site of the Glenlivet distillery.
During the past two weeks the archaeology team investigated the site of the former distillery on Speyside where The Glenlivet’s founder, George Smith, risked life and liberty to become the first legal whisky distiller in the area, producing his single malt whisky legally in a landscape of illicit distilling in 1824.
Discoveries included three fire pits that would have been used for the copper stills, timber lined vats and receivers.
What would have been whisky tasting glasses were also discovered, meaning archaeologists could see the full whisky making process. HeraldScotlandThey estimate a site this size could have been producing around six hogsheads of whisky per week which is equal to 1,530 litres.
(Excerpt) Read more at heraldscotland.com ...
Fire pits and glasswareHeraldScotland
I never really liked scotch. Bourbon yes. Scotch, kinda makes me gag, I think it’s the wet cardboard aftertaste... but hey, weirdly enough, sometimes coffee as it is brewing reminds if either cat litter or canned tuna.
The other GGG topics added since the previous digest ping, chrono sort:
I’ve always hated the taste of liquor, especially Scotch. My bout with tongue cancer changed that. Now, the only one I can stand is a single-malt Scotch. The problem is, I never developed a tolerance for alcohol. One sip and I’m wasted.
Have always felt Scotch tastes like a burnt fence post. Woodford Reserve, on the other hand, warms my heart.
“”The problem is, I never developed a tolerance for alcohol. One sip and I’m wasted.””
You have probably lost the respect of all the women you know, they probably think of you as an easy lay, a cheap date, a slut.
The college girls probably write your phone number on the bathroom wall, “call computer guy, a couple of drinks and he puts out”.
I never liked the taste of Scotch until My youngest son on his wedding day gave me some 12yr. old single malt Glenlivet Scotch (neat). I loved it! The stuff is pricey about $50.00 a bottle for the Scotch I like. So I don’t buy it very often.
Wouldn’t it be great if they found an intact 200 year old bottle of whiskey and gave it to me? I’d invite my favorite Freeper friends of a taste.
I am pretty much the opposite! I do like most all varieties of both though. I think it has to do with the rot-gut bourbon I drank in my youth. I can always taste a tiny tinge of whatever that nasty flavor is when I drink bourbon.
Long story short: my parents weren’t drinkers but owned a liquor store. When they sold it they took some of the stock. When they passed in cleaning out the house I came across a bottle of Jack Daniels that had sat for about 47 years. They say alcohol doesn’t age in the bottle, but that was the smoothest drink I ever had. Didn’t drink it in one sitting, mind you, but it didn’t take long
A few years back I tried Bourbon while in Louisville. Yes, there is more often than not a burn with bourbon, but I never get a headache while drinking it. I have switched to bourbon. While Scotch always had a very earthy flavor, (to my palate) Bourbon has a sweeter flavor. That said, an ounce of Johnny Walker Blue is hard to beat.
It should be a World Heritage Site and religious destination.
They BOTH pale in comparison to a good Irish Whisky.
Scotch without the smoked peat.
Nectar.
Post of the day!
‘He puts out like a candy machine’ is what they used to say.
I think that stuff, JWB, is about $200 at our local ABC store.
***sometimes coffee as it is brewing reminds if either cat litter or canned tuna.***
A diluted skunk spray smell to me.
You don't need archaeologists to discover how proper whisky was made 200 year age, all you need is a telephone, the phone number of one of the (at least) five Highland distillers that have been in continuous operation for more than 200 years, and the ability to comprehend the Highland brogue.
I tried Laphroaig’s single malt once. I’d heard of its “peaty” flavor. That’s for sure! It tasted like what would pour out of one’s rubber boots after wading through a peat bog and getting so deep the water came in o’er the top...
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