A Serendipitous Discovery - In the early days, Scotch whisky was enjoyed straight from the still, without aging. Probably by accident - and certainly by the 1820's - it was discovered that if the spirit was left in a wooden cask for a year or more (preferably more!) it would lose harshness, become richer and more complex, gaining a sublime, natural golden colour. Initially used for shipping sherry, port, brandy and table wines from Europe to Scotland's greatest ports these fundamental oak vessels were put to further use. Now the fiery Scotch spirit could win character from the wood, warmed only by the redolent cask in our cool, damp Highland warehouses. Harmonious Craftsmanship - During the 1970's, 1980's and '90s, the Master Distiller, Richard Paterson, filled French wine casks, Mediterranean Madeira drums, Sherry butts from Jerez de la Frontera, Spain, Marsala barrels from Sicily, Port pipes from the Douro and sweet Bourbon barrels from Kentucky with the f