ToNS Series #38: Scottish Nectar... sorta? Traditional Cache
ToNS Series #38: Scottish Nectar... sorta?
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All of the caches in this series are located at or near favourite foodie sites in Nova Scotia. We in Nova Scotia enjoy our producers and culinary craftsmen and there are so many places, from restaurants to wineries to farm markets, that show the variety of food and drink in this province.
This cache is on the property of a foodie favourite producer. The manager was very nice when asked to place a cache on their property and knew exactly what I was talking about. The cache title says it all, Scottish people have issues when improper names are used for their nectar, or copies thereof. So when people outside of Scotland start making the stuff, well let’s say they’re kilts get bunched up, even if it's their ancestors doing the producing. I've included a link to the regulations by the 2009 Scotch Whisky Association but here’s a quick explanation why from Wikipedia.
As of 23 November 2009, the Scotch Whisky Regulations 2009 (SWR) define and regulate the production, labelling, packaging as well as the advertising of Scotch whisky in the United Kingdom. They replace previous regulations that focused solely on production. International trade agreements have the effect of making some provisions of the SWR apply in various other countries as well as in the UK. The SWR define "Scotch whisky" as whisky that is:
Produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:
- Processed at that distillery into a mash
- Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
- Fermented at that distillery only by adding yeast
- Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof)
- Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres (185 US gal; 154 imp gal) for at least three years
- Retaining the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation
- Containing no added substances, other than water and plain (E150A) caramel colouring
- Comprising a minimum alcoholic strength by volume of 40% (80 US proof)
The first written mention of Scotch whisky is in the Exchequer Rolls of Scotland, 1495. A friar named John Cor was the distiller at Lindores Abbey in the Kingdom of Fife.
Don't forget to look for some of the other caches in the series.
Additional Hints
(Decrypt)
Qba'g or ful, ohg erzrzore lbh jrera'g obea va n onea.
Treasures
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