Scotch Whiskey

The Gaelic "usquebaugh", meaning "Water of Life", phonetically became "usky" and then "whisky" in English. owe!er it is known, "cotch whisky, "cotch or Whisky #as opposed to whiskey$, it has capti!ated a global market. "cotland has internationally protected the term ""cotch". %or a whisky to be labeled "cotch it has to be produced in "cotland. &f it is to be called "cotch, it cannot be produced in England, Wales, &reland, 'merica or anywhere else. E(cellent whiskies are made by similar methods in other countries, notably )apan, but they cannot be called "cotches. They are most often referred to as "whiskey". While they might be splendid whiskies, they do not capti!ate the tastes of "cotland. "Eight bolls of malt to Friar John Cor wherewith to make aqua vitae" The entry abo!e appeared in the E(chequer *olls as long ago as +,-, and appears to be the earliest documented record of distilling in "cotland. This was sufficient to produce almost +.// bottles, and it becomes clear that distilling was already a well0established practice. Legend would ha!e it that "t 1atrick introduced distilling to &reland in the fifth century '2 and that the secrets tra!eled with the 2alriadic "cots when they arri!ed in 3intyre around '2.//. "t 1atrick acquired the knowledge in "pain and %rance, countries that might ha!e known the art of distilling at that time. The distilling process was originally applied to perfume, then to wine, and finally adapted to fermented mashes of cereals in countries where grapes were not plentiful. The spirit was uni!ersally termed aqua !itae #4water of life4$ and was commonly made in monasteries, and chiefly used for medicinal purposes, being prescribed for the preser!ation of health, the prolongation of life, and for the relief of colic, palsy and e!en smallpo(. There were monastic distilleries in &reland in the late0+5th century. "cotland4s great *enaissance king, )ames &6 #+,770+.+8$ was fond of 4ardent spirits4. When the king !isited 2undee in +./9, the treasury accounts record a payment to the local barber for a supply of aqua !itae for the king4s pleasure. The reference to the barber is not surprising. &n +./., the Guild of "urgeon :arbers in Edinburgh was granted a monopoly o!er the manufacture of aqua !itae 0 a fact that reflects the spirits percei!ed medicinal properties as well as the medicinal talents of the barbers. The primiti!e equipment used at the time and the lack of scientific e(pertise meant that the spirit produced in those days was probably potent, and occasionally e!en harmful. 2uring the course of the century, along with better still design, the dissolution of the monasteries contributed to an impro!ement in the quality of the spirits produced. ;any of the monks, dri!en from their sanctuaries, had no choice but to put their distilling skills to use. The knowledge of distilling then quickly spread to others.

or Gaugers. :ut. less intense spirit than the . on whose e(tensi!e acres some of the finest illicit whisky in "cotland was being produced. as we know it today.. which enabled a continuous process of distillation to take place. to propose in the ouse of Lords that the Go!ernment should make it profitable to produce whisky legally./ years and there was no moral stigma attached to it. a different.alt Whisky. more than half the whisky consumed in "cotland was being swallowed painlessly and with pleasure. and a set payment per gallon of proof spirit. we ha!e been talking about what we now know as . when England set out to tame the rebellious clans of "cotland. transported by coffin 0 any effecti!e means was used to escape the watchful eyes of the E(cisemen. for whom the e(cise laws were alien in both their language and their inhibiting intent. owe!er. the phyllo(era beetle had de!astated the !ineyards of %rance. which introduced the first ta(es on malt and the end product in the latter part of the +<th century. e(tended the appeal of "cotch whisky to a considerably wider market. This led to the production of Grain Whisky. and the illicit distillers./// illicit stills were being confiscated e!ery year. . . The second maBor helping hand came unwittingly from %rance.The increasing popularity e!entually attracted the attention of the "cottish parliament. &n +758 the E(cise 'ct was passed. two further de!elopments put "cotch whisky firmly on the world map. and by the time the %rench industry reco!ered. when blended with the more fiery malts. =ntil now. wine and brandy had !irtually disappeared from cellars e!erywhere. The lighter fla!ored Grain Whisky. a great many of the present day distilleries stand on sites used by smugglers of old. "ecret stills were cle!erly organi>ed and hidden in nooks and crannies of the heather0clad hills. The E(cise 'ct laid the foundations for the "cotch whisky industry. despite the fact that as many as +. and within a few years. "muggling became standard practice for some +. This breaking of the law e!entually prompted the 2uke of Gordon. as they were known. "muggling died out almost completely o!er the ne(t ten years and. :y the +77/s.alt Whisky produced in the distincti!e copper pot stills. :y the +75/s. in fact. on occasion. The "cots were quick to take ad!antage of the calamity. which sanctioned the distilling of whisky in return for a license fee of ?+/ #about @5/ =" today$. without contributing a penny in duty.inisters of the 3irk made storage space a!ailable under the pulpit. "cotch whisky had replaced brandy as the preferred spirit of choice. in +78+ 'eneas Aoffey in!ented the Aoffey or 1atent "till. ' long and often bloody battle arose between the E(cisemen #an officer who collects e(cise ta(es and enforces e(cise laws$. and the illicit spirit was. E!er increasing rates of ta(ation were applied following The 'ct of =nion with England in +</<. and smugglers organi>ed signaling systems from one hilltop to another whene!er e(cise officers were seen to arri!e in the !icinity. The distillers were dri!en underground.

This process is referred to as "mashing.any #but not all$ distillers add peat to the fire to gi!e an earthy. ." This is mi(ed with hot water in an insulated brewing !essel with a false bottom used in brewing called a Dmash tunE. The yeast is added.alting releases en>ymes that break down starches in the grain and help con!ert them into sugars.alt whisky must contain no grain other than malted barley and is traditionally distilled in pot stills. Grain whisky may contain unmalted barley or other malted or unmalted grains such as wheat and mai>e #corn$ and is typically distilled in a continuous column still. en>ymes that were de!eloped during the malting process are allowed to con!ert the barley starch into sugar. 'll distilleries order malt from speciali>ed malters. Glenfiddich. Types of whisky . Mashing and fermentation The dried malt is ground into coarse flour called "grist. When the desired state of germination is reached the malted barley is dried using smoke. . most located in the "cottish Lowlands. only se!en grain distilleries currently e(ist. The grist is allowed to steep. economic depressions and recessions. and the wort is allowed to ferment. Today only a handful of distilleries ha!e their own maltingsC these include :al!enie. E!en those distilleries that malt their own barley produce only a small percentage of the malt required for production. to maintain its position today as the international spirit of choice. . :owmore. and then allowing it to get to the point of germination. peaty fla!or to the spirit. &t has sur!i!ed 1rohibition. While there are scores of malt whisky distilleries. "pringbank and Tamdhu. Malting . 3ilchoman." and the mi(ture as "mash". The resulting liquid. Laphroaig. now at about ."ince then "cotch whisky has gone from strength to strength. &n mashing. Distillation The ne(t step is to use a still to distil the wash 0 which will result in a purer form of alcohol. is called "wash" and is !ery similar to a rudimentary beer. e(tending to more than 5// countries throughout the world. known as a 1atent or Aoffey still.0<F alcohol by !olume. the latter after 'eneas Aoffey who refined the column still in +78+. producing a sugary liquid known as "wort". wars and re!olutions. The wort is then transferred to another large !essel called a "wash back" where it is cooled. ighland 1ark.alt whisky production begins when the barley is malted 0 by steeping the barley in water.

allowing the salty sea air to pass on its fla!or to the spirit. and there was a ready market for used sherry butts$.. &t is the "middle cut" or DbodyE that the stillman is looking for 0 it is the middle cut which will be placed in casks for maturation. so each year in the cask causes a loss of !olume as well as a reduction in alcoholC anywhere between /. in a spirit still. cognac. due to a regulation requiring the use of new. and :ordeau( wine are sometimes used. 't this stage it is called "new make". "ome belie!e that older whiskies are better. Maturation Hnce distilled the "new make spirit" is placed into oak casks for the maturation process. :ourbon production is a nearly ine(haustible generator of used barrels. owe!er.any whiskies along the west coast and on the ebrides are stored in open storehouses on the coast. The ageing process results in e!aporation. casks pre!iously used for sherry were used #as barrels are e(pensi!e. . The low wine is distilled a second time. which retains the Lowlands tradition of triple distillation./F which is known as the Dangel4s shareE. This liquid has an alcohol content of about 5/F and is called "low wine". The alcohol e!aporates and tra!els to the top of the still. Iowadays these casks pre!iously contained sherry or bourbon. but others find that the age for optimum fla!or !aries drastically from . These are generally sa!ed for further distillation. but more e(otic casks such as port. cal!ados. The distillate must age for at least three years to be called "cotch whisky. &ts alcohol content can be anywhere from 9/F0<. The third cut is called the "feints" or DtailsE and is generally quite weak. )ust keep in mind that the Dheads and tailsE of the batch are put back in for further distillation and what is kept can be referred to as Dthe bodyE or Dmiddle cutE.J5. 'll "cotch whisky distilleries distil their product twice e(cept for the 'uchentoshan distillery. although most single malts are offered at a minimum of eight years of age. beer.There are two types of stills in use for the distillationG the pot still #for single malts$ and the Aoffey still #for grain whisky$. These are also sa!ed for further distillation. The liquid is heated to the boiling point of alcohol. through the "lyne arm" and into a condenser 0 where it is cooled and re!erts to liquid. The first liquid or cut of the distillation is called "foreshots" or DheadsE and is generally quite to(ic due to the presence of the low boiling point alcohol methanol. Iorth 'merican white oak barrels. istorically. which is lower than the boiling point of water. most so0called "coastal" whiskies are matured in large central warehouses in the "cottish interior far from any influence of the sea. and the distillation is di!ided into three "cuts". %or malt whisky the wash is transferred into a wash still.F.

with other single malts #sometimes of different ages$ from the same distillery. &slay. so they usually command significantly higher prices. or when water or ice is added. the number of the particular bottle. "herried whisky is usually darker or more amber in color. This is a process in which the whisky is chilled to near /LA #85L%$ and passed through a fine filter. Ahill filtration also remo!es some of the fla!or and body from the whisky. LowlandG • Hnly three distilleries remain in operationG 'uchentoshan.distillery to distillery. or "married". This batch will also bear higher alcohol content. while whisky aged in e(0bourbon casks is usually a golden0yellowKhoney color. . the number of bottles produced. maybe around +/05/F higher.9F. Whisky regions "cotland is di!ided into fi!e regionsG The ighlands. which is not diluted and will usually ha!e higher alcohol content. Aampbeltown and newly recogni>ed "peyside. which is why some consider chill0filtered whiskies to be inferior. although the addition of legal "spirit caramel" is sometimes used to darken an otherwise lightly colored whisky. and pre!ents the whisky from becoming ha>y when chilled. Lowland. :ladnoch. which are the product of a single cask which has not been married with whisky from any other casks. howe!er. the date it was bottled. Hccasionally distillers will release a "Aask "trength" edition. Bottling With single malts. The whisky is generally diluted to a bottling strength of between .any distilleries are releasing ""ingle Aask" editions. and the number of the cask which produced the bottles. and Glenkinchie. This remo!es some of the compounds produced during distillation or e(tracted from the wood of the cask. . or e!en from cask to cask. Aolor can gi!e a clue to the type of cask #sherry or bourbon$ used to age the whisky. These bottles will usually ha!e a label which details the date the whisky was distilled. the now properly aged spirit may be "!atted". Hlder whiskies are inherently scarcer.any whiskies are bottled after being "chill0filtered". The late +--/s saw a trend towards "wood finishes" in which fully matured whisky is mo!ed from one barrel into another one that had pre!iously aged a different type of alcohol to add the "finish"./F and . Chill filtration .

and Talisker.alt • "ingle malt whisky is a +//F malted barley whisky from one distillery. Glen "cotia and "pringbank. yet was recently re0instated as a recogni>ed production region. • The &slands. :al!enie. • Hnce home to o!er 8/ distilleries currently has only three distilleries operatingG Glengyle. Hban. and the absence of . &sle of )ura. Aaol &la. but is not yet selling whisky. 3ilchoman. and 'berfeldy. Hrkney and "kye M with their respecti!e distilleriesG 'rran. has almost half of the total number of distilleries in "cotland within its geographic boundariesC consequently it is officially recogni>ed as a region unto itself. ighland 1ark and "capa.F grain whisky. an unrecogni>ed sub0region includes all of the whisky producing islands #but e(cludes &slay$G 'rran. Glenmorangie. 6atted malts contain only malt whiskiesMno grain whiskiesMand are usually distinguished from other types of whisky by the absence of the word NsingleO before NmaltO on the bottle. AampbeltownG • *emo!ed as a region se!eral years ago. :owmore. ' new small distillery. 2alwhinnie. o The maBority of grain whisky produced in "cotland goes to make blended "cotch whisky. • "ingle grain whisky is a grain whisky from one distillery #it does not ha!e to be made from a single type of grain$. once considered part of the ighlands. there are only se!en grain whisky distilleries in "cotland. . :ruichladdich. which includesG 'berlour. 's of 5//9. has recently begun production.ull. Laga!ulin and Laphroaig. o 6atted malt whisky M also called pure malt M is one of the less common types of "cotchG a blend of single malts from more than one distillery and with differing ages.acallan Types of Scotch whisky There are two maBor categoriesG "ingle .ighlandG • "ome ighland distilleriesG 2almore. &slayG • This region as eight producing distilleriesG 'rdbeg. "ome higher quality grain whisky from a single distillery is bottled as single grain whisky. The a!erage blended whisky is 9/F07. )ura. The Glenli!et and The . Glenfiddich. :lended • 6atted or :lended malt whisky is a malt whisky created by mi(ing single malt whiskies from more than one distillery. :unnahabhain. • &t has the largest number of distilleries. "peysideG • Encompassing the "pey ri!er !alley in north0east "cotland. Tobermory.

pure malt or blended malt indicates a mi(ture of single malt whiskies. &f a bottle is. &f the word ""cotch" is missing. :lended whiskies frequently use the same name for a range of whiskies at wildly !arying prices and #presumably$ quality. 'ge is sometimes listed as well. so the year the whisky was bottled may be listed as well. The age of the youngest whisky in the bottle is that used to describe the age on the label. blended with grain whisky. whisky is between . &n older bottlings pure malt is often used to describe a single malt. +5 years old. "cotch whisky labels contain the e(act words ""cotch whisky"C "Whisky" is sometimes capitali>ed. the whisky is probably made elsewhere. say. Lower alcohol content may indicate an "economy" whisky. )ohnnie Walker. :lended "cotch whisky is a mi(ture of single malt whisky and grain whisky. marketing. it might well be counterfeit. the "cotch whisky label combines law. where pure malt whiskies were considered too harshly fla!ored #the main two spirits consumed in England at the time being brandy in the upper classes.aster blenders combine the !arious malts and grain whiskies to produce a consistent "brand style". Autty "ark./F and . &f the bottle is o!er . 6atted malt. :ecause of !ariations in language and national law. 'lcoholic strength is listed in most countries. &f a label contains the words single malt #sometimes split by other words e. then all the whisky in the bottle was matured in cask for at least +5 years before bottling. They were initially created for the English market. ' year on a bottle normally indicates the year of distillation and one cask bottling. o :lended "cotch whisky constitutes o!er -/F of the whisky produced in "cotland. ./F malt whisky. Typically. the bottle contains single malt "cotch whisky.. and may therefore be difficult to understand. single highland malt$. The %amous Grouse. usually from multiple distilleries./F alcohol by !olume it is probably cask strength. :lended grain whisky is a whisky created by mi(ing grain whiskies from more than one distillery. The label Like most other labels. so !atted malt marked D7 years oldE may include older whiskies.• • a distillery name. . &f it says "cotch whiskey or "cottish whisky. tradition. and gin in the lower ones$.g. with the higher quality brands ha!ing the highest percent malt. the following is but a rough guide. and Ahi!as *egal. Whisky does not mature once bottled. Iotable blended "cotch whisky brands include 2ewar4s.9F alcohol by !olume. :lended "cotch whiskies generally contain +/J.

This malt has a peaty nose with distinct floral notes.80percent !ol. Ledaig &* 'ear +are (ld Single Malt "sle of Mull Hriginally founded in +<-7. medium0bodied with a rounded fla!or and pale in color with a greenish tinge. in +7. D:est of "howE in 5///C a gold from the &nternational "pirits AhallengeC and a gold in 5//+ and a double gold in 5//8 from the World "pirits'skill. &ndependent bottlings range from eight to +5 years old. The aromas are pungent and comple(C the fla!or is full0bodied.!'ear!(ld Single Malt The second0oldest distillery in "cotland and the oldest on &slay. Caol "la %/ 'ear Cask Strength Caol Ila is Gaelic for Dthe "ound of &slay. #ighland $ark &) 'ear (ld Single Malt (rkney "slands ThereOs an e(ceptional finesse to the 5. Some of the brands offered by NCL !!"sland Malts #ighland $ark %& 'ear (ld Single Malt (rkney "slands ighland 1ark is full and resonant in fla!or with smoky tones throughout. %* 'ear (ld single malt "sle of Skye ugh and 3enneth . who acquired the lease of Talisker ouse and the estate of .%* 'ear (ld Single Malt . slightly creamy te(ture. Pear Hld./0percent !ol.acleod of .ull. :owmore is one of the most prestigious in all of "cotland.E on whose shores it stands. comple( with a lingering and mellow finish.%. Aaol &la is considered to be one of the lighter of the &slays.. Ledaig became silent in the +7//s before reopening in the +-</s. &t is usually bottled at +5 years old and mainly . The tasting re!eals a full the age is the difference between these two datesC if both dates are not shown the age cannot be known from the bottle alone. and !intages go back to the +-. established Talisker 2istillery. was recently made a!ailable. sweet and salty with a powerful peat smoke on the finish. &t is not hea!y. fudge and chocolate enriching the heather0honey sweetness and aromatic peatiness. !!"slay Bowmore. showing a silky./s. ' tremendous award winner. Laphroaig. capturingG World "pirits Aompetition. Talisker. &t is uni!ersally acclaimed by the critics as one of the great single malts. again reopened in +--/ after a decadeOs silence.acleod. with additional dimensions of malty toffee. but a +-9< !intage at . This famous !ery small. the only distillery on the &sle of "kye. the only one on the &sle of .8. old distillery.

acallan is one of the great malt whiskies of "cotland. confirming the words of a great ri!al distiller in +-+5. Single #ighland Malt Scotch Whisky4 %) years old &t is the highest distillery in "cotland. 2alwhinnie. fresh0tasting and >esty. The finish is cream0smooth with >esty. 5lenfarclas. and from a long0closed distillery. "pain. The Bal3enie. shows delicately smoky peat and closes smoothly with some rich comple(ity.E Hne of the final releases from the soon to be discontinued *are .. sitting at o!er +./ m$ abo!e sea le!el yet at the !ery bottom of an enormous bowl of encircling mountains. the distillery has thri!ed. Iew oak casks are commissioned in )ere>.Single Malt 'warded the trophy for D:est "ingle .E The :al!enie 1ortwood 5+ Pear Hld was also awarded a gold medal at the &nternational "pirits Ahallenge in 5//. Glenfarclas "ingle ighland . and used for aging sherry .7 +are Malt DThis green0gold ighland malt is comple(.alt "cotch Whisky is distilled and matured at the family0owned and managed independent distillery.ulti0award0winning Glenfarclas "ingle ighland . &t is aromatic. Glenfarclas reigns supreme. 'berlour achie!es a finely calculated balance between the sweet roundness of sherry wood and the malty delicacy re!ealed by e(0bourbon wood. sweetly drying to a soothing.Single #ighland Malt Scotch Whisky4 %& years old To this day.E The Macallan Single Malt Cask Strength . with typical lemon Buice and white pepper fla!ors. in contrast to the wild and punishing country that yields it. . malt is king M of all the kings.alts range.Laphroaig +/ Pear Hld is an all0malt "cotch whiskey from the remote island of &slay in the Western &sles of "cotland.E Laphroaig +/ Pear Hld has recei!ed sil!er0 and gold0medal status year after year since +--7. Bust +.alt "cotch Whisky continues to impress the tasting panels at both national and international competitions year after year. Hn one occasion. 5len Mhor %6.E is a Gaelic word meaning Dthe beautiful hollow by the broad bay. DHf all the whiskies. pronounced DLa0froyg.$ortwood &% 'ear (ld. years after work on the little town itself began.alt +5 Pears and H!erE at the 5//. !!#ighland0Speyside 1berlour %) 'ear (ld Sherry 2inish :uilt in +759. minty finish. &t has a reputation for finesse. Dalwhinnie. the entire townOs population rose from their beds to roll the barrels of whiskey out of danger. Laphroaig. spicy intensity. richness and comple(ity at least partly due to the e(clusi!e use of sherry wood for aging its whiskey. is a soft and amenable malt./// feet #8. &nternational Wine Q "pirits Aompetition and described by the Budges as Dclass in a glass. although it has burned down twice.

feet$. it managed to escape the fate of fellow Lowlanders like 3illyloch. .+. Bust o!er the hill from the royal familyOs "cottish home at :almoral. Ladyburn. ' quote from a famous "cottish aristocrat sums it up bestG D.y personal fa!orite whisky is The . the +7 Pear Hld is superb. !!Lowland 1uchentoshan. Three years later.agdalene. bottled as part of their *arest of the *are range from a single cask and at cask strength. Together with :ladnoch and Glenkinchie.ortlach is lightly peated but has e(tra depth and roundness. although there are records of distillation under the name of *osebank taking place locally prior to this. which is at the foot of the mountain of Lochnagar #+.acallan. With the regeneration of the canal dri!en by the %alkirk water wheel. 8inclaith %676 +arest of the +are Single Malt %rom the ultra0rare Lowland distillery. "he !isited the distillery..%* 'ear (ld Single Malt %ounded in +7// and located Bust north of Glasgow.for two or more years before being shipped as whole barrels to "cotland to host .E Mortlach rare %7!year!old #ighland malt The first distillery to be built at 2ufftown and. Littlemill. The present distillery dates back to +7. the royal family acquired :almoral. +oyal Lochnagar Selected +eser3e single malt Rueen 6ictoria is reputed to ha!e enBoyed this malt and to ha!e used it to lace her claret. and the present premises were built in +7. The distillery closed in +--8 but remains intact and could potentially distill again./. Then0owner )ohn :egg recorded that he wrote a note in!iting 1rince 'lbert to come and was rewarded with a !isit the !ery ne(t day.<7. WeO!e waited some time for this one to arri!e. thereby ruining two of the worldOs greatest drinks. The +/ Pear Hld is mar!elous.9 mK8. ' man originally belie!ed to ha!e been an illicit whiskey maker established the first legal Lochnagar distillery in +759. &n!erle!en.. The aromas and fla!or are smoky. The Macallan Single Malt #ighland Scotch Whiskey &) 'ear (ld This sublime spirit enBoys a cult following in some of the finest bars in the world where demand for this precious malt continually outstrips supply. 'uchentoshan is one of only three remaining acti!e distilleries in the Lowlands. and the distillery was built around a well that had been pre!iously drawn upon for illicit production. the only one. *ated +// out of +// by the :e!erage &nstitute of Ahicago in +---. between Edinburgh and Glasgow in the town of %alkirk lies the *osebank distillery. "oon afterward the distillery began to supply the queen and became known as *oyal Lochnagar. spicy and rich with a dry edge and innate sweetness. while the 5. it has been . Pear Hld is sensational.acallan spirit. *osebank and "aint . &t was licensed practically before the ink on the +758 E(cise 'ct was dry. 3inclaith. +osebank %)!year!old single malt "ituated on the banks of the %orth0Alyde Aanal. until Glenfiddich got going in +77<.

sweet smell of the sherry casks used to mature this age of "pringbank. cooked fruits. "tewart Galbraith and Ao. russet color of the +. !!Campbeltown 5len Scotia %.atured in a refill sherry hogshead and limited to 579 bottles. distilleries established here during the +-th century. Pear Hld./// years.acAallum. the nose anticipates the rich. +-<..%& :ecause itOs a handcrafted whiskey M no mass production for this special reser!e M only limited quantities of 2ewarOs +5 are created each year. Dewar:s. it has an instant turfyKpeaty lift mi(ed with moist fruitcake. Aampbeltown is a historic *oyal :urgh and has been occupied for o!er 7. fruity taste. &t has a renowned smoothness and a honeyed. Truly the queen of the Lowlands. The distillery is said to be haunted by 2uncan . e committed suicide by drowning himself in Aampbeltown Loch in +-8/ after reali>ing he had been cheated out of a fortune by swindlers. Saint Magdalene %6. Hnce home to a big fishing fleet. first produced in +-. Springbank %) 'ear (ld Single Malt 's the eye takes in the dark. nuts.ac1hail.hinted that the distillery could become a focal point of the areaOs industrial heritage but most likely as a museum rather than a distillery. There now remain only two distilleriesG "pringbank and Glen "cotia. . is the worldOs leading super premium "cotch whiskey. Elegant and comple(. .+ percent.) Connoisseurs Choice :ottled by Gordon Q . scoring !ery respectably.!year!old single malt :ottled at a mighty 95. 'nd Bust like the days of yore. 2istilled on )une 5. !!Blended The 1nti9uary &% 'ear (ld ' rare blend. built the distillery in +785 in the heart of Aampbeltown.. dark honey and burnt sugar. who bought the distillery in +-5. there were also no less than 8. Chi3as Brothers +oyal Salute &% 'ear (ld Blended Scotch Whisky *oyal "alute 5+ Pear Hld. named after the 5+0gun salute.8 to commemorate the coronation of Rueen Eli>abeth. this is a new !ersion of the other Aampbeltown. The 'ntiquary 5+ Pear Hld was featured in Whisky maga>ineOs +-th edition DIew *eleasesE section #autumn 5//+$. only when the master blender deems it ready is it released. Chi3as +egal %&!year!old Ahi!as *egal +50year0old is a whiskey you can enBoy anywhere at any time because it is easy to appreciate and share.

. The secret of blending is passed down from one master blender to another. fruitiness. e has created )ohnnie Walker :lue Label.ohnnie Walker. . a celebration of the whiskey blending style pioneered by )ohn and 'le(ander Walker. the )ohnnie Walker master blender has achie!ed the ultimate feat of bringing history to life.Black Label.Blue Label. "peyside malts make an important contribution to the depth of taste. &sland and &slay malts deli!er spice. .ohnnie Walker. apple freshness and a rich sherry character to the blend./ malts and grain whiskies make up the )ohnnie Walker :lack Label blend.White LabelThere is no actual written or documented recipe for 2ewarOs White Label. an outstanding malt from "peyside. With only 'le(ander WalkerOs words and a few dusty te(tbooks to guide him.Dewar:s. 't the heart of :lack Label lies +50year0old Aardhu. The authentic character and taste of a blend typical of the pioneering era of the +75/s can now be sa!ored.4 %& years old &n total up to . bringing smoky malt. richness and lingering peat.