Can not name the Scotland without even mentioning one of its best known products: Whiskey.  Whiskey is a distillate of ancient barley of millennia, but of not entirely known origin. It is hypothesized that this distillation was invented by the Chinese already a couple of millennia before the birth of Christ and later spread to the rest of the world, thanks to the improvement of the technique by the Arabs and the movements of the crusaders and pilgrims. The distillation then became particularly used in the British monasteries of the Middle Ages.  In a state like Scotland, the Whiskey has undergone enormous expansion thanks to the morphology of the territory and the particular climate of the area. Atmospheric phenomena, temperatures and rain are quite unpredictable in this state, but the wild, wet and cool territory guarantees a good growth of the main ingredient of the Whiskey, or barley, but to any environmental difference may correspond variations in taste of the final product. It is generally important to have the sea, the air quality and the mild climate.  There are currently five Scottish regions where the Whiskey is produced: the Campbeltown region, the Highlands, the Lowlands, the region of Island and Speyside.  Whiskey follows a production method that begins with the maceration of the cereal in water tanks. It follows the germination phase, during which the barley is spread and left to rest, before it naturally turns into malt. Then the barley is dried in special ovens, which also contribute to aromatising it. The infusion is the production phase in which the cereal is ground and then immersed in hot water, before undergoing fermentation together with the yeasts.  The whole is then distilled thanks to copper stills and left to age in oak barrels.