The origins of distilling in Scotland before the 18th century are difficult to trace with precision, but it is evident that a variety of methods were in use. Following the Papal Jurisdiction Act of 1560, which loosened ecclesiastical control, distillation practices began to spread widely across the country. Individuals engaged in small-scale distilling, often under rudimentary conditions that posed significant health risks.

It wasn’t until the 18th century, however, that distillation in Scotland evolved from a largely informal practice into a structured commercial enterprise. This transformation was driven by the establishment of infrastructure and a regulatory framework, including taxation systems that formalized the industry.

A pivotal moment came in 1720 with the founding of the Kennetpans distillery near Stirling—at the time, the largest commercial distillery ever seen in Scotland. Whisky historians believe the site was strategically chosen for its proximity to key resources: coal, water, grain, and a port for transportation. Kennetpans, along with the nearby Kilbagie distillery, became the leading distilleries of the 18th century, playing a central role in Scotland’s early whisky production.

The whisky produced during this era, however, differed markedly from today’s refined spirits. It was consumed largely for its intoxicating effects rather than its flavor, reflecting the crude nature of early distillation techniques.

These distilleries were not only prolific but also highly efficient. They produced vast quantities of spirit and generated significant amounts of draff (spent grain), which supported large-scale livestock operations. Many distillery owners managed nearby farms, creating a self-sustaining model where waste from the distilling process was used to feed cattle and pigs.

In 1777, James Stein, owner of both Kennetpans and Kilbagie, made a groundbreaking move by exporting Scottish spirit to England. Once in London, the spirit was rectified into gin and sold cheaply, disrupting the local gin market and undercutting prices. This competitive edge, however, provoked a swift political response.

By the late 1780s, English gin producers—threatened by the influx of affordable Scottish spirits—leveraged their influence in Parliament. As a result, the Duties on Spirits Act of 1784 was amended in 1786, introducing punitive tariffs on Scottish spirits shipped to England. These measures were devastating for the Stein family's operations. Within a decade, all five of their distilleries had closed, marking a dramatic setback for Scotland’s distilling industry.

Despite these challenges, the foundations laid in the 18th century would shape the future of Scotch whisky. In our next article, we’ll explore the fascinating history of Kennetpans and Kilbagie—the two most influential distilleries of their time.

Part 2

Part 4