To make the water of life all you need is barley, water, yeast and time.
The barley is best if it is still slightly green and it is then heated up with steam from peat to give the grains a smokey flavour. It is wetted and spread out on malting floors to germinate, being turned regularly to prevent the build up of heat. The barley is grinded to a perfect consistency to then be mixed with water at different temperatures. The mix gets yeast added to it to ferment. It is then distilled twice in specific stills. Some say their shape affects the whisky reason why distilleries try and keep their stills exactly the same for years. Whisky, to be called that, and to be sold needs to be aged in either sherry or bourbon barrels; this gives the drink its unique colour.
All the distillate passes through a mechanism called the still safe which were traditionally controlled by the Customs department by holding the key. The contraption allows whisky makers to test the alcohol contents and nowadays the keys are held by the distilling houses but still need to keep tight controls of who has access to prove the beverage was not tampered with.
Whether you like your Scottish drink light, smoky, rich or delicate, there is no other place better than this Scottish corner.