On this day in 1494, a monk named John Cor was mentioned in first ever written reference to Scotch whisky. The Latin entry in the Exchequer Rolls of Scotland is translated as, “To Brother John Cor, by order of the King, to make aqua vitae VIII bolls of malt.” All Scotch whisky was originally made from malted barley, although commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. Scotch whisky must be aged immediately after distillation in oak barrels for at least three years, and the minimum bottling strength according to existing regulations is 40% alcohol by volume. It’s divided into five distinct categories: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky (formerly called “vatted malt” or “pure malt”), blended grain Scotch whisky, and blended Scotch whisky.