More than 90% of Scotch Whisky distillers are members of the SWA.
Distilleries often give the grain waste from distilling to farmers as a nutrient rich food supplement for livestock.
Whisky is now made in over 30 countries, with fine drams emerging from Japan, India, Taiwan, Sweden, New Zealand, USA and even England.
In Victorian times at some Scottish distilleries, a curious, and somewhat benevolent rule allowed workers to stop for a dram each time a bell rang. It rang 4 times a day!
Distillery workers have been known to take used barley home to be packed into a drawer and stored overnight to set, then cut and taken the next day for snack/lunch. Known in the west of Scotland as a 'piece', it was the predecessor of the flapjack.
A cooper uses more than 20 different tools to build a whisky barrel.
This means using a mallet to pry open the bung of the cask - bashing the barrel either side of the bung hole to loosen it up and allow sampling.
Recently some whisky barrels have found an unusual use once they are no longer required for maturing whisky. There is a company which now transforms them into flooring for your home or workplace, as well as for bars and restaurants.