The recording by John Cor indicates the earliest known instance of whisky production in Scotland, highlighting the role of monasteries in the brewing and distillation of spirits during the medieval period. Located in Fife, Lindores Abbey was directly involved in the agricultural processes required for distillation, utilizing barley, an essential grain for brewing. The journal entry mentions the need for eight bolls of malt, reflecting the transition from simple brewing to more sophisticated distillation techniques. Monks like Cor were key figures in the history of whisky, not only for their contributions to its production but also for the cultural and economic impacts they had on their communities. The abbey was known for its agricultural prowess, and the distillation of spirits likely served both recreational and medicinal purposes. As distilling techniques improved over the years, this early batch of whisky would have laid the groundwork for what is now a world-renowned industry. The event symbolizes the intricate relationship between spirituality, agriculture, and the nascent alcoholic beverage industry in Scotland.