Developments in the 19th Century
In 1831 Aeneas Coffey invented the Coffey or Patent Still, which enabled a continuous process of distillation to take
place which lead to the production of grain whisky - a less intense spirit than malt whisky. This invention was first
exploited by Andrew Usher and Co., who in the 1860's blended malt and grain whisky together for the first time to
produce a lighter flavoured whisky.
The second major development came unwittingly from France when by the 1880's the vineyards of France had been
devastated by the phylloxera plague. Within a few years wine and brandy had virtually disappeared from the market
and by the time the French industry recovered Scotch Whisky had taken the place of brandy as the preferred
spirit of many.
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Whisky Guide | 
