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The earliest documented record of distilling in Scotland occurs as long ago as 1494, when an entry in the Exchequer Rolls listed "Eight bolls of malt to Friar John Cor wherewith to make aqua vitae" (water of life). This was sufficient to produce almost 1500 bottles, and it becomes clear that distilling was already a well-established practice.

The primitive equipment used at the time and the lack of scientific expertise means the spirit produced in those days was probably potent, and occasionally even harmful. However, distillation methods soon improved, and in the 16th and 17th centuries considerable advances were made.

The dissolution of the monasteries contributed to this since many of the monks, driven from their sanctuaries, had no choice but to put their skills to use. The knowledge of distilling then quickly spread to others.

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