From the sixth century to the mid-nineteenth century, scotch whisky was largely unknown outside of Scotland and England. There was no whisky industry as such, and each laird probably had a still that supplied neighbours and a little outside trade. No doubt, the Scotch Whisky of those years was harsh and smoky, imbued with the taste of peat (a kind of pre-coal consisting of partially carbonized vegetable matter, largely heather, formed in bogs).

In 1853, Andrew Usher began to blend Scotch whisky for sale. Britannia then ruled the world, or at least much of it, and the demand for a taste of home far exceeded any supply the malt distilleries could provide.

He mixed malt spirit with grain whisky and produced a lighter, less expensive, more consistent, and significantly larger supply of whisky. Usher also used a vastly more efficient continuous or patent still instead of the old fashioned pot still. There are four regions of whisky production in Scotland....The Lowlands located in the south, just below Glasgow and Edinburgh. Although most Lowlands scotch whisky goes into blends, the single malts are light, delicate, fruity, and lack the smoke of peat and smack of sea that characterise their cousins to the north.... Campbeltown This region is located on a peninsula on the west coast. only two operating distilleries remain, but one , Springbank, is thought to be among Scotland's best.

The sea exerts a strong influence on Campbelltown's Scotch Whisky...Islay this island just north of Campbeltown commands a view of Northern Ireland, but these days premix's can provided customers with a delightful range of flavour enhancers such as Cola, Lemonade,Soda, and Dry Ginger Ale.