save favourites, rate & comment
We use your Google name and photo to show your ratings and comments. We never post anything for you.
A blend of many malt and grain whiskies from different distilleries. Smoother and lighter than most single malts; the bulk of Scotch sold worldwide is blended.
On the rocks, with soda (highball) or water.
For readers of legal drinking age. Please drink responsibly.
Loading…
Made from 100% malted barley at a single distillery, distilled in copper pot stills and aged at least three years in oak. Islay malts are smoky from peat; Speyside malts are fruity and honeyed.
A honeyed Scotch whisky liqueur.
A warming winter drink, a folk remedy for colds. Spec: 45 ml whisky, 15 ml honey, 15 ml lemon juice, 120 ml hot water, clove, cinnamon.
Spec: 45 ml Scotch, 25 ml Drambuie.
Claimed to have been invented in Glasgow by a Pakistani-origin chef; once called Britain's national dish.
Scotland's national dish, eaten on Burns Night.
Made from 100% malted barley at a single distillery, distilled in copper pot stills and aged at least three years in oak. Islay malts are smoky from peat; Speyside malts are fruity and honeyed.
Usually triple distilled, which gives a light, smooth, slightly fruity spirit. 'Single pot still' Irish whiskey mixes malted and unmalted barley, a style unique to Ireland.
American whiskey made from a mash of at least 51% corn and aged in new charred oak barrels, which gives vanilla, caramel and toffee notes. Most comes from Kentucky.
Made like bourbon but filtered through sugar-maple charcoal before ageing (the Lincoln County Process), which softens it.
Spicier and drier than bourbon because rye grain gives peppery, herbal notes. The classic base of the Manhattan and the Sazerac.
Often called 'rye' in Canada, usually a smooth, light blend of grain whiskies aged at least three years.