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But as whisky scientists point out, it’s not really like that. Water has no influence on malt whisky flavour; barley can come from anywhere, provided that it delivers satisfactory spirit yield; and, in many cases, the newly made spirit is taken by tanker from its beautiful, peaceful, lonely distillery surroundings within a couple of weeks of distillation. It’s then aged in uglier, less peaceful but more logistically sensible locations in central Scotland.Flavour in malt whisky is attributable to the malt specification, to brewing and distilling practices and to wood-ageing regimes [more inside]
Thus, information on the earliest uses of Scots words can be presented alongside examples of the later development and, in some cases, current usage of the same words. In this way, we hope that the DSL will allow users to appreciate the continuity and historical development of the Scots language. By making the DSL freely available on the Internet, we also aim to widen access to the source dictionaries and to open up these rich lexicographic resources to anyone with an interest in Scots language and culture.