The Serious Eats Guide to Blended Scotch Whisky

Until the 1800s, there was very little Scotch available for sale in cities such as Edinburgh or Glasgow, let alone London or New York. Scotch, at the time, was considered the equivalent of moonshine—a drink enjoyed by unrefined highlanders, aged in sheep bladders and filtered through tartan. No one of refinement drank the stuff; instead, urban elites enjoyed the finest European wines, along with sherry, port, and cognac. A number of factors converged in the latter half of the 19th century to change everything.

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The Serious Eats Guide to Blended Scotch Whisky

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