Whiskey appeared on the market back in the distant 12th century but still retains its flavour characteristics. This is the main highlight of this drink. Its first producers were monks in Scotland. They used it exceptional for medicinal purposes, using simple distillation methods to make it. After several hundred years, almost all of England was already engaged in the preparation of this drink. Whiskey was consumed immediately after distillation, as there was no concept of ageing. The main raw material was barley, much less often rye and oats.
