And so Uisge Source was born (pronounced ‘oosh-guh’ Scottish Gaelic for water).
Spring waters from private sources either close to, or from distilleries in the whisky regions of Scotland.
Hard, mineral-rich spring water from the Highlands for adding to Highland malts.
Soft, low-mineral spring water from Speyside for adding to Speyside Malts.
Islay Spring water with higher natural acidity for adding to Islay Malts.
And while you listen to the debates about how to drink whisky, perhaps remember what
legendary Scottish Entertainer, Chic Murray suggested:
“There are only two rules for drinking whisky:
Rule number 1 – never take whisky without water,
Rule number 2 – never take water without whisky.”