In 1644 whisky was taxed for the first time. Taxes were also imposed on the stills, barley, malt & wash. Lowland distillers had to abide by these laws and pay the taxes because there was nowhere to hide. Many had to compromise with the quality of the grain and production was hurried through. It was made in small stills that could be quickly dissembled and hidden from the law. Because of the size of the stills and the location in the highlands, illicit distillers had all the time they needed to produce a quality product with quality ingredients, and so distilling grew in the Highlands.