Largest whisky selection in town!!
Malt Whisky all at £3.50 25ml
Lagavulin 16 years
Lagavulin Single Malt is an Islay single malt Scotch whisky produced at Lagavulin on the island of Islay. The whisky has a powerful, peat-smoke aroma, and is described as being robustly full-bodied, well balanced, and smooth, with a slight sweeetness on the palate
Dalwhinnie 15 years
Dalwhinnie distillery, in the Highland village of Dalwhinnie i Scotland, produces Single malt Scotch whisky classified amongst the Highland Single Malts. The distillery was founded with the name of the nearby town Strathspey in the late 1890s. The site was chosen for its access to clear spring water from Lochan-Doire-Uaine and abundant peat from the surrounding bogs. Set in splendid mountain scenery, Dalwhinnie is the highest distillery in Scotland. The name Dalwhinnie means 'meeting place', which refers to the meeting of ancient cattle drovers' routes through the mountains
Glenfiddich 12 years
A colossus, Glenfiddich was established by William Grant in 1876, with the first spirit running off the stills in 1887. Today the company is still run by his descendants and as the first whisky to truly market itself as a Single malt Glenfiddich now accounts for about 30% of all Single malt sales worldwide.
Laphroaig 10 years
A Single malt Scotch whisky it is one of the most recognisable whiskies in the world. Those that love big, smoky and briny Islay whiskies will find themselves enamored of Laphroaig, and the 10 year old single malt is not only the flagship marque but it also the world's best selling Islay Single malt whisky
Macallan 10 years
A very popular pale straw coloured Single Malt. It has a complex nose with hints of fruit and heather honey.The palate is soft with a maltiness balanced with oak and fruit.The finish is lingering with the same oak and fruit. Third highest selling Single alt whisky in the world .
Talisker 12 years
An Island Single malt whisky produced by the Talisker Distillery, Carbost, Scotland; the only distillery on the Isle of Skye. Talisker was the favourite whisky of writers Robert Louis Stevenson and Henry Morton Vollam. In his poem. "The Scotsman's Return From Abroad", Stevenson mentioned "The king o' drinks, as I conceive it, Talisker, Islay, or Glenlivet.
Yamazaki 12 years
Yamazaki Single Malt 12-Year-Old Whisky "is a medium-bodied whisky with the aromas of dried fruits and honey. It has a delicate, mellow taste with a lingering, woody, dry finish
Balvenie 12 years
Balvenie Double Wood 12 Bottling NoteAged in ex-bourbon casks before being finished in sherry casks, Double Wood is an excellent example of what the Balvenie distillery can craft, even at 12 years.
Nose: Gristy, supple nuttiness, grapey
Palate: Sweet with good body. The bourbon characters develop; gentle spice with a little vanilla, a balancing peat lurking quietly in the substrata.
Finish: Dry, spicy, beautifully warming.
Balvenie Double Wood 12 Bottling NoteAged in ex-bourbon casks before being finished in sherry casks, Double Wood is an excellent example of what the Balvenie distillery can craft, even at 12 years.
Nose: Gristy, supple nuttiness, grapey
Palate: Sweet with good body. The bourbon characters develop; gentle spice with a little vanilla, a balancing peat lurking quietly in the substrata.
Finish: Dry, spicy, beautifully warming.
Glenfarclas 10 years
Colour: Vibrant straw-gold
Nose: Tempting sherry-sweet malty tones combine with delicate smokiness, releasing subtle spices. Warming the glass reveals honey, vanilla and pear drops.
Flavour: Delicately light, with a mouth-watering combination of maltiness, smokiness and sherry sweetness. Hints of dried fruit, vanilla, cinnamon and cloves tempt the taste buds further.
Finish: Long, smooth and spicy, with a delicious, yet delicate, lingering smokiness.
Comment: Gloriously smooth, yet with the depth and finish you would normally only expect of a much older dram. A wonderfully sherried whisky, and an excellent aperitif.
Colour: Vibrant straw-gold
Nose: Tempting sherry-sweet malty tones combine with delicate smokiness, releasing subtle spices. Warming the glass reveals honey, vanilla and pear drops.
Flavour: Delicately light, with a mouth-watering combination of maltiness, smokiness and sherry sweetness. Hints of dried fruit, vanilla, cinnamon and cloves tempt the taste buds further.
Finish: Long, smooth and spicy, with a delicious, yet delicate, lingering smokiness.
Comment: Gloriously smooth, yet with the depth and finish you would normally only expect of a much older dram. A wonderfully sherried whisky, and an excellent aperitif.
Oban 14 years
Oban is the frontier between the West Highlands and the Islands; the meeting place between land and sea. A perfect, sheltered harbour makes it the principal seaport for the Isles and the capital of the West Highlands.
It has a mild, temperate climate, warmed by the Gulf Stream and washed (too often, some might say) by the soft rain that often falls hereabouts. This misty, maritime character, with a background of heather and peat, is perfectly echoed in the malt whisky produced at Oban.
Oban™ is made using only the finest barley, malted to the distillery's own particular specification. The tiny lantern-shaped copper pot stills are among the smallest in Scotland; their rich, fruity malt is then slowly condensed in wooden worm tubs that sit outside among the rooftops, before being aged in oak casks for at least 14 years.
Oban is the frontier between the West Highlands and the Islands; the meeting place between land and sea. A perfect, sheltered harbour makes it the principal seaport for the Isles and the capital of the West Highlands.
It has a mild, temperate climate, warmed by the Gulf Stream and washed (too often, some might say) by the soft rain that often falls hereabouts. This misty, maritime character, with a background of heather and peat, is perfectly echoed in the malt whisky produced at Oban.
Oban™ is made using only the finest barley, malted to the distillery's own particular specification. The tiny lantern-shaped copper pot stills are among the smallest in Scotland; their rich, fruity malt is then slowly condensed in wooden worm tubs that sit outside among the rooftops, before being aged in oak casks for at least 14 years.
Auchentoshan 12 years
A Single Malt whisky distillery in the west of Scotland. The name Auchentoshan is Gaelic and translates as "The corner of the field", the distillery is also known as "Glasgow's Malt Whisky" due to its close proximity to Glasgo and "the breakfast whisky" due to its sweet and delicate nature. Auchentoshan practices triple distillation. Generally the final stage of Scotch whisky production involves distilling the fermented mash in two copper stills. In Auchentoshan, a third still known as the "Intermediate Still" helps to gives a final spirit strength of 81% ABV (162 proof). This triple distillation, in addition to an unpeated malt, gives Auchentoshan a more delicate and sweet flavour than many Scotch Whiskies. Maturation is mainly in ex-bourbon barrels and ex-sherry butts though some Auchentoshans will mature in French wine casks.
Ardbeg 10 years
Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.
Typically most whiskies are chill-filtered and reduced to a strength of 40% ABV. Ardbeg Ten Years Old, however, is non chill-filtered and has a strength of 46% ABV, thus retaining maximum flavour, at the same time giving more body and added depth. It’s whisky with none of the goodness taken out!
Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.
Typically most whiskies are chill-filtered and reduced to a strength of 40% ABV. Ardbeg Ten Years Old, however, is non chill-filtered and has a strength of 46% ABV, thus retaining maximum flavour, at the same time giving more body and added depth. It’s whisky with none of the goodness taken out!
Bruichladdich 10 years
Bruichladdich Distillery is a distillery on the Rhinns of the isle of Islay in Scotland. The distillery produces mainly single malt Scotch whisky, but has also offered artisanal gin.
Classice Bruichladdich is floral, unpoeated and complex. Trickle distilled from 100% Scottish barley much of the original Victorian machinery, the methods employed by the craftsmen to slowly coax the spirit into being, continue unchanged.
Our spirit matures for akll its life in our warehouses on the shores of Loch Indaal and is bottled at the distilery using Islay spring water.
This is natural whicky, noc-chill filtered and colouring free.
Bruichladdich Distillery is a distillery on the Rhinns of the isle of Islay in Scotland. The distillery produces mainly single malt Scotch whisky, but has also offered artisanal gin.
Classice Bruichladdich is floral, unpoeated and complex. Trickle distilled from 100% Scottish barley much of the original Victorian machinery, the methods employed by the craftsmen to slowly coax the spirit into being, continue unchanged.
Our spirit matures for akll its life in our warehouses on the shores of Loch Indaal and is bottled at the distilery using Islay spring water.
This is natural whicky, noc-chill filtered and colouring free.
Glengarioch 10 years
My relationship with Glen Garioch began decades ago, when at the tender age of 7, my grandmother gave me a dose of Glen Garioch 8 Years Old single malt in a hot milky toddy (made with honey, warm milk and Glen Garioch) to cure my earache. I remember liking it so much, that I feigned earache several times thereafter, always asking for a ‘nippy’ toddy to sooth my pains. I was born and brought up just a few miles from the Glen Garioch Distillery in Aberdeenshire, where my parents still live, as did most of my ancestors for centuries before them. Like my family’s Doric roots, Glen Garioch has stayed true to its roots for over 200 years. Records state that whisky was first made in 1797, but there’s belief in some quarters that it’s even older. The distillery was originally a tannery and then a brewery before being converted into a whisky-making distillery in 1797. Glen Garioch has had a chequered history ever since passing from the hands of its founders John and Alexander Manson to William Sanderson in 1904 (creator of Vat 69 blend of which Glen Garioch was a prized constituent) and DCL in 1943. In 1970, the distillery was sold to Stanley P. Morrison, and in 1972 Glen Garioch was the first distillery to gas fire its stills as well being launched later that year as a single malt. The distillery was sadly mothballed in 1995 but happily reopened in 1997, and has gone from strength to strength ever since, albeit remaining a small boutique distillery, currently filling around 100 casks per week. by master distiller Rachel Barrie
My relationship with Glen Garioch began decades ago, when at the tender age of 7, my grandmother gave me a dose of Glen Garioch 8 Years Old single malt in a hot milky toddy (made with honey, warm milk and Glen Garioch) to cure my earache. I remember liking it so much, that I feigned earache several times thereafter, always asking for a ‘nippy’ toddy to sooth my pains. I was born and brought up just a few miles from the Glen Garioch Distillery in Aberdeenshire, where my parents still live, as did most of my ancestors for centuries before them. Like my family’s Doric roots, Glen Garioch has stayed true to its roots for over 200 years. Records state that whisky was first made in 1797, but there’s belief in some quarters that it’s even older. The distillery was originally a tannery and then a brewery before being converted into a whisky-making distillery in 1797. Glen Garioch has had a chequered history ever since passing from the hands of its founders John and Alexander Manson to William Sanderson in 1904 (creator of Vat 69 blend of which Glen Garioch was a prized constituent) and DCL in 1943. In 1970, the distillery was sold to Stanley P. Morrison, and in 1972 Glen Garioch was the first distillery to gas fire its stills as well being launched later that year as a single malt. The distillery was sadly mothballed in 1995 but happily reopened in 1997, and has gone from strength to strength ever since, albeit remaining a small boutique distillery, currently filling around 100 casks per week. by master distiller Rachel Barrie
Dalmore 12 years
Matured for an initial nine years in American white oak ex-bourbon casks before being carefully divided. One half continues its maturation in bourbon barrels, the other half is transferred to 30 year old Matusalem oloroso sherry casks. Complex, yet balanced, The Dalmore 12 year old is the epitome of the Dalmore house style.
Matured for an initial nine years in American white oak ex-bourbon casks before being carefully divided. One half continues its maturation in bourbon barrels, the other half is transferred to 30 year old Matusalem oloroso sherry casks. Complex, yet balanced, The Dalmore 12 year old is the epitome of the Dalmore house style.
Glenlivet 12 years
Character: The smooth and welcoming one
Colour: Bright and lively gold
Nose: Fruity, summer-like fragrances
Palate: Well-balanced and fruity with strong pineapple notes
Finish: Creamy and smooth with marzipan and fresh hazelnuts
Craft facts
The delicate and complex character of the 12 Year Old derives from the height and width of stills at The Glenlivet Distillery.
This expression is matured in a mixture of cask types, including American and European Oak.
Maturation in American oak imparts vanilla notes and gives the whisky its distinct smoothness.
The mineral rich water from Josie's Well ensures the best possible results during mashing and fermenting to form the flavours that define this expression.
Character: The smooth and welcoming one
Colour: Bright and lively gold
Nose: Fruity, summer-like fragrances
Palate: Well-balanced and fruity with strong pineapple notes
Finish: Creamy and smooth with marzipan and fresh hazelnuts
Craft facts
The delicate and complex character of the 12 Year Old derives from the height and width of stills at The Glenlivet Distillery.
This expression is matured in a mixture of cask types, including American and European Oak.
Maturation in American oak imparts vanilla notes and gives the whisky its distinct smoothness.
The mineral rich water from Josie's Well ensures the best possible results during mashing and fermenting to form the flavours that define this expression.
Glen Elgin 12 years
Glen Elgin Distillery nestles quietly in the heart of Speyside. Situated approximately 3 miles south of Elgin on the road to Rothes, it was the last distillery to be built during the boom years of the 1890s. The architect, Charles Doig, stated it would be the last one built in Speyside for 50 years. His prediction was remarkably accurate with Tormore being the next distillery built, in 1958.
Initially Glen Elgin did not have problems to seek. The owners, William Simpson, a former manager of Glenfarclas, and James Carle, an agent for the North of Scotland Bank, saw their investment of £13,000 plummet to £4,000 when they sold the distillery in 1901.The original site was chosen for its water source and close proximity to the railway line. Unfortunately the water source proved unreliable and permission for a railway siding was refused. The distillery soldiered on through several owners before becoming part of DCL in the 1930s. It was then licensed to White Horse Distillers Ltd.
Until the 1950s the distillery was entirely operated and lit by paraffin. All machinery was driven by a paraffin engine and a water turbine. It was a full-time job to keep the paraffin lights burning. Today, the distillery still proudly depicts the White Horse emblem and is part of UDV's "Elgin Group", along with Linkwood, Glenlossie and Mannochmore. The whisky is still a key component of White Horse blended whisky, which is exported to over 200 countries worldwide
Glen Elgin Distillery nestles quietly in the heart of Speyside. Situated approximately 3 miles south of Elgin on the road to Rothes, it was the last distillery to be built during the boom years of the 1890s. The architect, Charles Doig, stated it would be the last one built in Speyside for 50 years. His prediction was remarkably accurate with Tormore being the next distillery built, in 1958.
Initially Glen Elgin did not have problems to seek. The owners, William Simpson, a former manager of Glenfarclas, and James Carle, an agent for the North of Scotland Bank, saw their investment of £13,000 plummet to £4,000 when they sold the distillery in 1901.The original site was chosen for its water source and close proximity to the railway line. Unfortunately the water source proved unreliable and permission for a railway siding was refused. The distillery soldiered on through several owners before becoming part of DCL in the 1930s. It was then licensed to White Horse Distillers Ltd.
Until the 1950s the distillery was entirely operated and lit by paraffin. All machinery was driven by a paraffin engine and a water turbine. It was a full-time job to keep the paraffin lights burning. Today, the distillery still proudly depicts the White Horse emblem and is part of UDV's "Elgin Group", along with Linkwood, Glenlossie and Mannochmore. The whisky is still a key component of White Horse blended whisky, which is exported to over 200 countries worldwide
Springbank 10 years
The original Springbank whisky has been distilled legally on the site of the present distillery since 1828, and probably illicitly since well before then!
Known and loved amongst whisky enthusiasts the world over, Springbank is produced using lightly-peated barley and a unique two-and-a-half-times distillation.
This gives the whisky a character all of its own, making it stand out as a must-have dram on anyone's shelf.
Produced using the most traditional of production techniques, from floor malting all the way through to the bottling stage, Springbank can best be described as a "hand-made" single malt.
The classic Springbank complex, rich character can be found throughout the various bottlings available: the 10 year old is matured mostly in bourbon casks, emphasising the distillery's character; the 100 proof 10 year old is considered by many to be Springbank in it's purest form with its salty, briny flavour; the 15 year old, matured in sherry casks, is a fine after-dinner dram full of sweet, rich flavours like dark chocolate and raisins.
The original Springbank whisky has been distilled legally on the site of the present distillery since 1828, and probably illicitly since well before then!
Known and loved amongst whisky enthusiasts the world over, Springbank is produced using lightly-peated barley and a unique two-and-a-half-times distillation.
This gives the whisky a character all of its own, making it stand out as a must-have dram on anyone's shelf.
Produced using the most traditional of production techniques, from floor malting all the way through to the bottling stage, Springbank can best be described as a "hand-made" single malt.
The classic Springbank complex, rich character can be found throughout the various bottlings available: the 10 year old is matured mostly in bourbon casks, emphasising the distillery's character; the 100 proof 10 year old is considered by many to be Springbank in it's purest form with its salty, briny flavour; the 15 year old, matured in sherry casks, is a fine after-dinner dram full of sweet, rich flavours like dark chocolate and raisins.
Penderyn 10 years
The Gold Medal award winning single malt whisky from the only distillery in Wales. Our unique distilled single malt whisky is matured in bourbon barrels and finished in Madeira casks to impart a generous flavour of subtle complexity.
The Madeira finish single malt Welsh whisky defines our ‘house style of whiskies’. Distilled in our unique copper pot still, matured in bourbon barrels, finished in rich Madeira wine casks and bottled at premium strength, this single malt whisky is smooth, light in character and softly golden in colour
The Gold Medal award winning single malt whisky from the only distillery in Wales. Our unique distilled single malt whisky is matured in bourbon barrels and finished in Madeira casks to impart a generous flavour of subtle complexity.
The Madeira finish single malt Welsh whisky defines our ‘house style of whiskies’. Distilled in our unique copper pot still, matured in bourbon barrels, finished in rich Madeira wine casks and bottled at premium strength, this single malt whisky is smooth, light in character and softly golden in colour
Zuidam Honey Whisky Liqueur
Made in the Netherlands. Zuidam produces a surprisingly nice honey liqueur which is based on their peaty millstone variety. The Millstone itself will be available for sale in a few years time. Certainly an interesting drink. A Musttry
Made in the Netherlands. Zuidam produces a surprisingly nice honey liqueur which is based on their peaty millstone variety. The Millstone itself will be available for sale in a few years time. Certainly an interesting drink. A Musttry
Mackmyra ? years
The First Edition has a spicy aroma and a fruity, elegant flavour with hints of citrus and caramel. The base is our Elegant recipe matured in first fill bourbon casks stored in the Bodås mine, 50 meters down into the ground.
Mackmyra Whisky – The First Edition is the new generation of Swedish single malt whisky, crafted our own way, from local ingredients and without additives. A whisky for you who live life less ordinary
The First Edition has a spicy aroma and a fruity, elegant flavour with hints of citrus and caramel. The base is our Elegant recipe matured in first fill bourbon casks stored in the Bodås mine, 50 meters down into the ground.
Mackmyra Whisky – The First Edition is the new generation of Swedish single malt whisky, crafted our own way, from local ingredients and without additives. A whisky for you who live life less ordinary
Great King Street Blended Malt
In a world where malt whiskies get all the attention, people often overlook the pleasures of good Blended Scotch Whisky. We believe it is time for the world to take a fresh look at this style, and that is why we have created Great King Street.
More than just a new brand, Great King Street is a mission, a mission dedicated to reviving interest in one style of whisky only: Blended Scotch Whisky. This is the style of Scotch whisky that combines flavourful single malt whiskies with delicate, elegant single grain whiskies
In a world where malt whiskies get all the attention, people often overlook the pleasures of good Blended Scotch Whisky. We believe it is time for the world to take a fresh look at this style, and that is why we have created Great King Street.
More than just a new brand, Great King Street is a mission, a mission dedicated to reviving interest in one style of whisky only: Blended Scotch Whisky. This is the style of Scotch whisky that combines flavourful single malt whiskies with delicate, elegant single grain whiskies
Pigs Nose
Taking its name from the expression “soft as a pig’s nose” (the bottle reads “‘Tis said that our scotch is as soft and as smooth as a pig’s nose”), this blend is designed to be smooth but full of character with a 40% malt content… which is quite high for a blended whisky, not that malt content is a guarantee of quality (“Blending is not all about malt content, it’s about balancing the malts you’ve got”- David Stewart, Wm Grant&Co)
Peat Monster
For those who love big, rich, peaty and smoky malt whiskies, this is your whisky. Bottled at 46%, "The Peat Monster" combines extremely smoky malt whisky from Islay with medium-peated Highland whiskies to create a balanced and approachable monster, but a monster nonetheless. Enjoy!
For those who love big, rich, peaty and smoky malt whiskies, this is your whisky. Bottled at 46%, "The Peat Monster" combines extremely smoky malt whisky from Islay with medium-peated Highland whiskies to create a balanced and approachable monster, but a monster nonetheless. Enjoy!
Oak Cross"This is a genius whisky that must be drunk exactly as nature intended."
Jim Murray's Whisky Bible 2008
We work with a small mill in France that makes some of the highest quality cooperage oak in the world. It was our work with this mill that inspired an innovative idea that led to the creation of our blended malt whisky "Oak Cross"
Jim Murray's Whisky Bible 2008
We work with a small mill in France that makes some of the highest quality cooperage oak in the world. It was our work with this mill that inspired an innovative idea that led to the creation of our blended malt whisky "Oak Cross"
Whiskey
Jamesons
Jameson is a single distillery Irish Whisky produced by a division of the French distiller Pernod Ricard. Jameson is similar in its adherence to the single distillery principle to the single malt tradition, but Jameson blends column still spirit with Single pot still whiskey, a combination of malted barley with unmalted or 'green barley distilled in a pot still.
Bushmills Black Bush
The village is best known as the location of the Old Bushmills distillery, founded in 1608, which is the oldest licensed distillery in the world. The distillery's range includes the Bushmills Original and Black Bush blends and the 10, 12, 16, and 21 year old Bushmills Single Malts
Teeling
Bourbon
Jim Beam
Jim Beam is a brand of borbon whisky produced in Clermont, Kentucky. It is currently one of the best selling brands of bourbon in the world. Since 1795 (interrupted by Prohibition), seven generations of the Beam family have been involved in whiskey production for the company that produces the brand, which was given the name "Jim Beam" in 1933 in honor of James B. Beam, who rebuilt the business after Prohibition ended. The Jim Beam Bourbon brand is now owned and produced by Beam Inc.. (NYSE: BEAM), which is a company formed on October 4, 2011 from part of the holding company formerly known as Fortune Brands. Beam is headquartered in the suburbs of Chicago, in Deerfield, Illinois. The Beam / Noe family that founded the business is still involved in the company.
Canadian Club
Walker founded his distillery in 1858 in detroit. He first learned how to distill cider vinegar in his grocery store in the 1830s before moving on to whisky and producing his first barrels in 1854. However, with the prohibition movement gathering momentum and Michigan already becoming "dry", Walker decided to move his distillery across the Detroit River to Windsor, Ontario. From here, he was able to export his whisky, continue to perfect the distillation process and start to develop Walkerville, a community that Walker financed and sourced most of his employees from. Sharper than a Scotch but smoother than a bourbon
Evan Williams £4.00 25ml
There is Bourbon, Single Barrel Bourbon and Evan illiams Single Barrel Vintage Bourbon. It is the only Single Barrel Bourbon bottled with a vintage date to provide proof of age and the subtle year-to-year distinctions found in fine wine. What a difference a date makes!
There is Bourbon, Single Barrel Bourbon and Evan illiams Single Barrel Vintage Bourbon. It is the only Single Barrel Bourbon bottled with a vintage date to provide proof of age and the subtle year-to-year distinctions found in fine wine. What a difference a date makes!
Whisky Facts and Figures
Cultural
While a dram is a standard pub measure, The Wee Dram has an altogether different definition – the term can only be applied to a measure poured by a host, and its size is dependent not on HM weights and measures, but on the generosity of the host.
Approximately 2% of whisky maturing in casks evaporates each year. This evanescent gift is known as The Angels’ Share.
Industry
At any one time, at least 18 ½ million barrels of whisky are maturing in warehouses throughout Scotland – by any definition, a heady consideration!
A blended whisky contains anything from 15 to 50 different malt whiskies. The skill of the blender is to create character and consistency in the product – and to choose only the whiskies that complement each other.
Gin and vodka are not matured, but “rectified”. In the case of gin the dominant flavour must be juniper.
Whisky must be matured for a minimum of three years in Scotland to earn the name. Most Scotch whiskies are aged for much longer.
When whisky is laid down, it is colourless – the colour comes from the casks in which it matures.
Economic
The export value of the whisky industry is around £2 billion. This puts it in the top 5, accounting for almost 25% of all food and drink exports from the UK. A staggering 90% of all whisky sales are to the export market.
A sobering thought – 77% of the cost of a bottle of whisky sold in the UK is tax, making the UK government by far the biggest beneficiary.
Historic
Before Clark’s Hydrometer was introduced to measure the amount of alcohol present in a spirit, the original method of “proof” was to mix a measure of the whisky with gunpowder and ignite it; if it flashed, the spirit content passed muster!
The earliest reference to a distillery in Acts of Scottish Parliament is 1609 – the Ferintosh distillery at Culloden, owned by Duncan Forbes.
1618 – first known reference recorded to “uiskie.”
The word “whisky” comes from the Gaelic Uisge Beatha, or Usquebaugh, which means “water of life.”
Cultural
While a dram is a standard pub measure, The Wee Dram has an altogether different definition – the term can only be applied to a measure poured by a host, and its size is dependent not on HM weights and measures, but on the generosity of the host.
Approximately 2% of whisky maturing in casks evaporates each year. This evanescent gift is known as The Angels’ Share.
Industry
At any one time, at least 18 ½ million barrels of whisky are maturing in warehouses throughout Scotland – by any definition, a heady consideration!
A blended whisky contains anything from 15 to 50 different malt whiskies. The skill of the blender is to create character and consistency in the product – and to choose only the whiskies that complement each other.
Gin and vodka are not matured, but “rectified”. In the case of gin the dominant flavour must be juniper.
Whisky must be matured for a minimum of three years in Scotland to earn the name. Most Scotch whiskies are aged for much longer.
When whisky is laid down, it is colourless – the colour comes from the casks in which it matures.
Economic
The export value of the whisky industry is around £2 billion. This puts it in the top 5, accounting for almost 25% of all food and drink exports from the UK. A staggering 90% of all whisky sales are to the export market.
A sobering thought – 77% of the cost of a bottle of whisky sold in the UK is tax, making the UK government by far the biggest beneficiary.
Historic
Before Clark’s Hydrometer was introduced to measure the amount of alcohol present in a spirit, the original method of “proof” was to mix a measure of the whisky with gunpowder and ignite it; if it flashed, the spirit content passed muster!
The earliest reference to a distillery in Acts of Scottish Parliament is 1609 – the Ferintosh distillery at Culloden, owned by Duncan Forbes.
1618 – first known reference recorded to “uiskie.”
The word “whisky” comes from the Gaelic Uisge Beatha, or Usquebaugh, which means “water of life.”
