The "water of life" took many forms, but in Scotland it came to mean whisky.

Above owned by Alberlour web site

Uisge beatha (later usquebaugh) is Gaelic for "water of life", which over time has come to mean whisky. The distilled spirit was originally known by its Latin name aqua vitae (in French eau de vie).

No one knows precisely when the art of distilling came to Scotland. Some believe it was with the early Christian missionaries from Ireland, others that the migrating Celts brought it with them to Europe from their original homelands in the East. It seems certain that Druid priests practised some form of distilling, if only for medicinal purposes. In any event, the Highland uisge (pronounced "uish-gi") was gradually absorbed into the English language as "whisky".

The two essential ingredients for uisge beatha were readily at hand in ancient Aberlour: pure water and grain. It is quite possible that local Druids would have experimented with primitive brewing and distilling techniques - though the results would have been a far cry from Aberlour Single Malt.