Liqueur

Going back to before the mid nineteenth century whisky was often drunk very raw straight from the still without any maturation. This spirit was a bit too much for some of the more delicate gentry, so they would add honey, sugar, spices, herbs and anything else they could think off to make the local whisky drinkable. Today liqueurs are still made to give a more gentle and varied drink. They tend to be very sweet, often reference to nobility is found, Atholl Brose is named for the Duke of Atholl, Cock of the North refers to the Huntley family infamous for raiding into Northumberland, not to mention Drambuie a favourite of Charles Edward Stuart.
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