Whisky is a fascinating spirit, produced now all over the world and each type showing different flavours, different nuances that suit the palates of many individuals.

The variety of grain; the way it is malted; the shape of the still; how many times it is distilled; how long it is aged; what it is aged in; the local water source and the local climate all combine to make each whisky unique.

Scottish Malt Whisky remains the most complex, but is conveniently sub-divided into Highland, Speyside, Lowland, Campbeltown, Island and Islay. Highland and its distinct sub-region Speyside offers the widest choice, with great examples from Macallan, Glenlivet, Benromach or Glenrothes. Islay, more peaty in flavour, boasts Caol Ila, Bruichladdich, Lagavulin and Laphroaig. Irish whiskies, often triple distilled to make them extra smooth, include Jamesons and Bushmills. Smaller distilleries like Cooley double distill their whiskies: examples are Tyrconnell and the peated marvel that is Connemara. The home of Bourbon is Kentucky – try the Heaven Hill distillery’s rich, slightly sweet Elijah Craig. Don’t forget Canadian Club, a heavier style of whisky made exclusively from rye. Finally we are proud to include Penderyn Welsh Whisky, an exceptional single malt from a privately owned distillery in the Brecon Beacons, and the new English whisky from St. Georges distillery.