More than 300 years ago, the remote Scottish region of Speyside – today known as the world's largest whisky region – was considered a smuggler's paradise with hidden distilleries around every corner. At that time, whisky was heavily taxed: landowners became increasingly wealthy, while the common people struggled financially. In addition to illegal distillation, workers also showed great ingenuity in how to transport and consume the good dram as discreetly as possible. A century passed, and still more than half of the Scottish whisky consumed was untaxed "black market" goods. In 1823, the House of Lords succeeded in bringing illegal distillation back under control, particularly through a new law. There were various ways to smuggle whisky home, whether from official or unofficial production. The most common tool was the "Copper Dog." This was a copper tube, soldered at one end with a penny and sealed at the other with a cork. The Copper Dogs were attached to trousers or a belt and kept well hidden. From 1893, a popular meeting place for whisky makers and connoisseurs in the region was the Craigellachie Hotel Pub – where people primarily met to enjoy a good dram from one of the other Copper Dogs. In 2014, the new hotel owner Piers Adam took these old stories as inspiration to turn his idea for his own whisky, Copper Dog, into a reality. Copper Dog is a blend of no fewer than eight Speyside Single Malt Whiskies (including Knockando, Inchgower, and Roseisle) of different ages, matured in various casks (including refill American and European oak, first-fill Bourbon, as well as rejuvenated casks).

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