Home

Our search functionality is as simple or as detailed as you want it to be. You can specify as many or as few criteria as you want. If you do not specify a criterion it will default to "all". Note that the Basic and Advanced searches can work in tandem – which means that you can refine Basic search results repeatedly using any of the Advanced criteria, and vice-versa. The "i" icons, our trademark feature, provide expert advice when and where you need it most i.e. whilst you’re searching for and purchasing your whisky.

Select a letter

Select a brand

Aberlour

Ardbeg

Arran
Bain’s

Ballantine’s

Balvenie

BenRiach

Black Bottle

Blanton’s

Bell’s

Black & White

Bushmills

Buffalo Trace

Bunnahabhain
Caol Ila

Chivas Regal

Clan Murray

Compass Box

Clynelish

Cragganmore

Cutty Sark
Dalmore

Dalwhinnie

Dewars

Dimple
Eagle Rare

Eagle Trace
Famous Grouse
Glen Elgin

Glenkinchie

Glenlivet

Glendower

Glenfiddich

Glendronach

Glengoyne

Glen Grant

Glenmorangie

Glen Ord

Glenrothes

Grant’s
Highland Park
Inish Turk Beg
J&B

Jack Daniels

Jameson

Johnnie Walker

Jim Beam

Jura
Knob Creek
Lagavulin

Laphroaig

Longmorn
Makers Mark

Macallan

Michel Couvreur
Elmer T Lee
Oban

Old Pulteney
Springbank
W L Weller
Peat Monster

Powers
Royal Salute
Sazerac

Scottish Leader

Singleton of Dufftown

Smokehead

Strathisla
Talisker

Teacher's

Three Ships

Tullamore Dew
White Horse

Whyte & Mackay

Wild Turkey

Woodford Reserve

Selected brands

Country of origin

The country where production, and usually maturation, has taken place. In exceptional cases production in one country and maturation in another introduces some complexity to specifying origin.

Scotland

Ireland

USA

Japan

Canada

Other

Age

The duration of maturation, expressed in years. Age, or the age statement, for whiskies denotes the youngest component whisky used to create the final product. NAS means "no age statement"; these whiskies can be assumed to be relatively young. The regulated minimum age for whiskies in most producing countries is 3 years, although in certain countries like the USA it can be less.

Custom Ranges

Pre-set Ranges

Between

and

No Age Statement

< 10yo

10-12 yo

13-18 yo

> 19

Custom Ranges

Pre-set Ranges

Between

ZAR

and

ZAR

< R160

R160-R299

R300-R499

R500-R899

> R900

Quick link

Click the tag to view all special offers.

Yes

Advanced Search

Whisky spelt with a "y" only is the original spelling of the word, and at one time was used to describe all whiskies. Whiskey spelt with an "ey" is relevant to Irish and most American whiskeys. This situation seemingly arose because the typical Scotch of the mid to late 19th century was of such poor quality that Irish (and subsequently American) producers sought to differentiate themselves.

Blend

Blends, the most popular type of Scotch whisky, are a blend of malt and grain whiskies.

Blended Malt

Blended malt

Blended malts are a blend of various distinct single malts (two or more). Blended malt is the official descriptor as of 2009, but these were also known as pure malts or vatted malts.

Single Malt

Single malt

Single malts are the product of a single distillery - and made from only one type of grain: malted barley. They must be produced using pot-stills.

Grain

These whiskies are made from any grain (typically wheat) or combination of grains, other than purely malted barley. They are distilled to higher alcohol levels in Coffey or column stills and therefore typically have a lighter flavour profile. Single grain whiskies are sometimes bottled in their own right - they are the product of a single grain distillery.

Flavour

Flavour refers to aroma and taste. The language and technical minutiae often used can be off-putting... but flavour is the single most important attribute of a whisky. We have defined whisky's flavour universe using leading author Dave Broom's "Flavour Camps", which are simple and user-friendly, and of which there are 5 for Scotch whisky.

Fragrant & floral

Fragrant & Floral

Aromas of fresh cut flowers, fruit blossom, cut grass, and light green fruits. On the palate they are light, slightly sweet and often with a fresh acidity. Recommended as an aperitif.

Malty & dry

These whiskies are drier on the nose: crisp, biscuity, sometimes dusty, with aromas that remind you of flour, breakfast cereal, and nuts. The palate is also dry but is normally balanced by sweet oak. Recommended as an aperitif.

Fruity & spicy

Reminiscent of ripe orchard fruits like peach, apricot, maybe even something more exotic like mango. These whiskies will also show the vanilla, coconut, custard-like aromas of American oak. The spiciness is found on the finish and tends to be sweet - like cinnamon or nutmeg. Recommended to drink anytime.

Rich & round

The fruits here are dried: raisin, fig, date, and sultana. This shows the use of European oak ex-sherry casks. You might detect a slightly drier feel - that's the tannins from the oak. These are deep whiskies, sometimes sweet, sometimes meaty. Recommended for after dinner.

Smoky & peaty

The smoke comes from burning peat when the malt is being dried, giving aromas from soot to lapsang soochong tea, tar, kippers, smoky bacon, burning heather, and woodsmoke. Often slightly oily in texture, all peaty whiskies must have a balancing sweet spot. Young peaty whiskies are a great wake-up as aperitifs - try them mixed with soda. Older, richer examples are for later in the evening.

Region

Only for single malts, and in instances for blended malts. Single malts differ one from another partly because of the influence of terroir. As a result malts are often classified by geography, on the basis that whiskies from the same region thus share commonalities in style. Whilst having merit, this should be considered a loose guide rather than a fixed rule. Individual whiskies often vary significantly within regions. What constitutes the whisky regions also varies - we have used the official Scotch Whisky Association classification.

Speyside

The most populous whisky region. In very broad terms prominent malts from the region have become known for flavours reminiscent of heather, flowers, and honey, sometimes with the restrained appearance of peat. They are by and large acknowledged as elegant malts.

Highlands

From salt and peat in the west, honey in the south, to spice in the north and fruit in the east, with grass, wax, and smoke apparent here and there in between. Highland whiskies range from the craggy and austere to the voluptuous.

Islay

Islay has built the reputation of its whiskies on the influence of peat, specifically the local peat which is redolent of medicinal seaweed, and which is a favourite amongst "peat freaks". Expect robust whiskies with phenolic, pungent, smoky flavours.

Lowlands

The capital of grain whisky production, perhaps this has affected the character of its malts. Lowland malts are generally light, floral, and soft, with hints of lemon and zesty fruit, and the maltiness of the cereal ingredients often detectable.

Campbeltown

Best known for its smoky, oily, distinctly briny whiskies, this is the smallest of the regions: only 3 active distilleries remain.

Maturation

The process by which whisky is aged, through contact with wood, typically oak casks. During maturation the whisky draws flavours from the cask itself (vanillins and tannins naturally occurring in the wood), in the case of a used cask from the liquid that preceded it and that is now impregnated in the cask (usually Bourbon or Sherry), and, more subtly, from the natural aromas of the immediate environment as the cask breathes. Finishing, which is explained separately, is a specialized part of and introduces a variety of other woods into, the maturation process.

Bourbon casks

These casks are typically made from American oak, and have previously held Bourbon. They contribute primarily vanilla, and coconut flavours, as well as trace flavours from the Bourbon. They are usually charred.

Sherry casks

These casks are typically made from European oak, and have previously held Sherry. They primarily contribute flavours of tannin and dried fruit such as raisins and prunes, as well as trace flavours from the Sherry. They are usually toasted.

Virgin casks

These casks - made from either American or European oak - are new, or may have been just lightly seasoned. They would have a much more aggressive flavour impact than a refill cask.

Other casks

Wood finish

A specialized process taking place at the back-end of maturation, in which the whisky is removed from its conventional casks and placed in different wood for a period of (usually) 6 months to a maximum of 3 years, the purpose being to add additional elements of flavour and character. Mostly done with single malts but occasionally with other types of whisky.

Yes

Filtration

Chill filtration is a process in which the whisky is cooled and passed through a fine mesh filter, trapping and removing certain congeners (fatty acids and oily compounds) that tend to precipitate at lower temperatures. This is done for aesthetic purposes, so that the whisky does not appear hazy, especially when ice is added. However these congeners contribute to flavour, so many whisky-makers choose not to chill-filter their whiskies, labelling them "non-chill filtered". Note also that bottling at a higher ABV (especially 46% and above) can diminish this haze.

Chill filtered

Non-chill filtered

Vintage and Single Cask whiskies

A whisky, even a single malt, is effectively a "blend" of products of different ages. A whisky claiming vintage status was all distilled and put in wood in a single year - the one specified in the label - and in theory is individually good enough to be offered as a stand-alone bottling. Mostly done with single malts but occasionally with other types of whisky.

Vintage

Single Cask

Single cask

The typical single malt (and whisky in general) is bottled from a blending of multiple casks, often containing product of different ages. More rarely there are expressions bottled from a single cask. These are special whiskies, considered good enough to bottle as is. They are also vintages by definition. Theoretically, single cask expressions of grains, blends, and blended malts could also be offered (the latter two if blended before maturation), but in practice these are non-existent to rare.

Strength

The alcohol content of the whisky after maturation ranges from the high 40's to the low 60's in alcohol by volume terms (ABV) and is known as "cask strength". Most whiskies are then reduced (with water) up to the statutory minimums applicable for various markets (43% ABV in SA). However whiskies offered at cask strength, and contents above the statutory minimums, are gaining appeal because they tend to be non-chill filtered and because they allow the consumer a greater control over the degree of reduction.

43%

44-46%

47-50%

51-60%

Cask strength

Bottling & Blending

Independent bottlings are typically single malts offered by entities independent of the distiller, whereby whisky, usually new-make (i.e. unaged), would be purchased from a distillery, and subsequently aged, blended, and bottled by these independents, thus resulting in a product well varied from the distillery or proprietary version. Availability in SA is limited. For the purposes of this site, we're extending the definition to include all types of whisky from non-distillery owning entities.

Proprietary

Independent

Blend

A blend of pure pot still, single malt and grain whiskey, or any two thereof. The names of Irish whiskey types are not defined by law so descriptions are those of convention. Typically a blend will contain grain whiskey, which, unlike Scotch grains or Irish grains intended for standalone bottling, are distilled close to neutrality, and intended only as a lightening agent... so as not to interfere with the flavour of the "master" components.

Single Malt

Single malt

As with Scotch these whiskeys are made from 100% malted barley, and are the product of a single distillery (although with its handful of distilleries this latter point is not as significant a distinction in Ireland). They are produced using pot stills.

Blended Malt

Blended malt

Blended malts are a blend of various distinct single malts (two or more). They are also commonly known as pure malts and vatted malts.

Pure Pot Still

Pure pot still

Whilst blends may constitute the mass volume, pure pot stills are the heart of the Irish whiskey tradition. These must be made in a pot still and, by convention, from a mixed mashbill (recipe) of malted (20-40%) and unmalted (60-80%) barley. The unmalted, or "raw", barley is what gives Irish whiskey its defining flavour.

Grain

These are made in continuous stills from any grain and the bulk of grain whisky produced is used for blending. Single grain whiskeys are sometimes bottled in their own right - they are the product of a single distillery, and usually made from a single type of grain (with a bit of malted barley thrown in for fermentation purposes).

Flavour

Flavour refers to aroma and taste. The language and technical minutiae often used can be off-putting... but flavour is the single most important attribute of a whiskey. We have defined whiskey's flavour universe using leading author Dave Broom's "Flavour Camps", which are simple and user-friendly, and of which there are 5 for Irish whiskey.

Fragrant & floral

Fragrant & Floral

Aromas of fresh cut flowers, fruit blossom, cut grass, and light green fruits. On the palate they are light, slightly sweet and often with a fresh acidity. Recommended as an aperitif.

Malty & dry

Fruity & spicy

Rich & round

Smoky & peaty

Distellery

There are no whiskey regions as such in Ireland, and compared Scotland there are very few distilleries, all of which make various types of whiskey, and each with their own methods and styles. Selecting "various" will bring up any whiskeys made from components from various of these distilleries, if available.

Midleton

Bushmills

Cooley

Kilbeggan

Various

Maturation

The process by which whiskey is aged, through contact with wood, typically oak casks. During maturation the whiskey draws flavours from the cask itself (vanillins and tannins naturally occurring in the wood), in the case of a used cask from the liquid that preceded it and that is now impregnated in the cask (usually Bourbon or Sherry), and, more subtly, from the natural aromas of the immediate environment as the cask breathes. Finishing, which is explained separately, is a specialized part of and introduces a variety of other woods into, the maturation process.

Bourbon casks

Sherry casks

Virgin casks

These casks - made from either American or European oak - are new, or may have been just lightly seasoned. They would have a much more aggressive flavour impact than a refill cask.

Other casks

Wood finish

A specialized process taking place at the back-end of maturation, in which the whiskey is removed from its conventional casks and placed in different wood for a period of (usually) 6 months to a maximum of 3 years, the purpose being to add additional elements of flavour and character. Mostly done with single malts but occasionally with other types of whiskey.

Yes

Filtration

Chill filtration is a process in which the whiskey is cooled and passed through a fine mesh filter, trapping and removing certain congeners (fatty acids and oily compounds) that tend to precipitate at lower temperatures. This is done for aesthetic purposes, so that the whisky does not appear hazy, especially when ice is added. However these congeners contribute to flavour, so many whiskey-makers choose not to chill-filter their whiskeys, labelling them "non-chill filtered". Note also that bottling at higher ABV (especially 46% and above) can diminish this haze.

Chill filtered

Non-chill filtered

Special Whiskies

Vintage

A whiskey, even a single malt, is effectively a "blend" of products of different ages. A whiskey claiming vintage status was all distilled and put in wood in a single year - the one specified in the label - and in theory is individually good enough to be offered as a stand-alone bottling. Mostly done with single malts but occasionally with other types of whiskey.

Single Cask

Single cask

The typical single malt (and whiskey in general) is bottled from a blending of multiple casks, often containing product of different ages. More rarely there are expressions bottled from a single cask. These are special whiskeys, considered good enough to bottle as is. They are also vintages by definition. Theoretically, single cask expressions of grains, pure pot stills, blends, and blended malts could also be offered (the latter two if blended before maturation), but in practice these are non-existent to rare.

Strength

The alcohol content of the whiskey after maturation ranges from the high 40's to the low 60's in alcohol by volume terms (ABV) and is known as "cask strength". Most whiskeys are then reduced (with water) up to the statutory minimums applicable for various markets (43% ABV in SA). However whiskies offered at cask strength, and contents above the statutory minimums, are gaining appeal because they tend to be non-chill filtered and because they allow the consumer a greater control over the degree of reduction.

43%

44-46%

47-50%

51-60%

Cask strength

Bourbon

For a whiskey to be called Bourbon it must be produced in the US, be made from a mashbill (recipe) containing at least 51% corn, and be aged in new, charred oak barrels, amongst other more technical statutory requirements. A Straight Bourbon whiskey must additionally be aged for a minimum of 2 years, and have no added colouring, flavouring or other spirit added.

Tennessee

Tennessee whiskey is a type of Straight Bourbon that has been filtered through maple charcoal before ageing (known as the Lincoln County Process). It must be produced in the state of Tennessee. Note that charcoal filtration is not legally considered as added colouring or flavouring, although it does do both.

Rye

Rye whiskey must be made from a mashbill (recipe) containing at least 51% rye, and be aged in new, charred oak barrels, amongst other more technical statutory requirements. A Straight Rye whiskey must additionally be aged for a minimum of 2 years and have no added colouring, flavouring or other spirit added.

Straight

This is a whiskey that fulfils all of the standard requirements applied to Straight Bourbons, Ryes, and other grain-specific whiskeys (such as Wheat, Malt, and Rye Malt), except that it does not contain the minimum 51% of any applicable grain. It is known simply as Straight whiskey.

Single Malt

Single malt

According to statute American Malt whiskey must be made from a mashbill (recipe of cereal ingredients) containing at least 51% malted barley. In practice most American single malts follow the Scottish model and use 100% malted barley.

Other

The range of American whiskeys includes other types of less popular grain-specifics (such as Wheat, Malt, Rye Malt, and separately, Corn), as well as Blended (only 20% Straight whiskey required), Light (ageing in used barrels permitted) and Spirit whiskeys, which are typically of lower standing.

Flavour

Soft corn

The main cereal used in these whiskeys, corn, gives a sweet nose and a fat, buttery, juicy quality on the palate.

Sweet wheat

Wheat is occasionally used by Bourbon distillers in place of rye. This affects flavour by adding a gentle, mellow sweetness to the Bourbon.

Rich & oaky

All Bourbon must be aged in new oak barrels, so the whiskey picks up all those rich vanilla accented aromas along with coconut, pine, cherry, sweet spice. This richness of extract is increasingly powerful the longer the Bourbon is in barrel, leading to flavours like tobacco and leather.

Spicy rye

Rye can often be picked up on the nose in the shape of intense, slightly perfumed, and sometimes slightly dusty aromas - or an aroma akin to freshly baked rye bread. It appears late on in the palate however after the fat corn has had its say. It adds an acidic spiced zestiness that wakes the palate up.

Recipe

This refers to the secondary grain in the mashbill of a grain specific whiskey. It dictates the relative flavour of that individual whiskey. In practice this is a term used mostly for Bourbons, which have either a rye or a wheat recipe.

Rye

Wheat

Other

Region

There are various other states such as Virginia, Maryland and Pennsylvania with whiskey-making heritage but those with the most enduring legacies are Kentucky (Bourbon) and Tennessee. Bourbons can be produced anywhere in the US, so producers from the former often designate their products as "Kentucky Bourbon".

Tennesse

Kentucky

Other

Filtration

There are two filtration processes that are commonly used in the production of American whiskey.

Chill-filtered

Chill filtration is a process taking place after ageing in which the whiskey is chilled and passed through a fine mesh filter, trapping and removing certain flavour-contributing congeners (fatty acids and oily compounds) that cause an aesthetically displeasing (to some) haze in the liquid, especially when ice is added. Nonetheless many Scotch-makers choose not to chill-filter their whiskies, labelling them "non-chill filtered (ncf)". This is less common in American whiskeys, which, due to their maturation in new barrels, have a relatively greater proportion of congeners and thus the potential for aggravated hazing. Typically the only ncf American whiskeys available are barrel proof.

Non-chill filtered

Charcoal filtered

Charcoal filtration takes place before ageing, and is intended to remove impurities and influence colour and flavour. In instances it is also done after ageing.

Non-charcoal filtered

Special Whiskies

Vintage

A whiskey is effectively a "blend" of products of different ages. A whiskey claiming vintage status was all distilled and put in wood in a single year - the one specified in the label - and in theory is individually good enough to be offered as a stand-alone bottling.

Single Barrel

Single cask

The typical whiskey is bottled from a blending of multiple barrels. However, more rarely, there are special expressions bottled from a single barrel. By definition these are vintage whiskeys.

Strength

The alcohol content of the whiskey after maturation ranges from the high 40's to the low 60's in alcohol by volume terms (ABV) and is known as "barrel proof". Most whiskeys are then reduced (with water) up to the statutory minimums applicable for various markets (43% ABV in SA). However whiskeys offered at barrel proof, and contents above the statutory minimums, are gaining appeal because they are usually non-chill filtered (rare in American whiskeys) and because they allow the consumer a greater control over the degree of reduction.

43%

44-46%

47-50%

51-60%

Barrel proof

Blend

Japanese blends, as with Scotch, are a blend of malt and grain whiskies. In many instances Japanese and/or Scotch malt whisky would be used. Blends are rated by category depending on the proportion of malt whisky used: Special (30%+), First (20-30%), and Second (10-20%).

Single Malt

Single malt

Single malts are the product of a single distillery - and made from only one type of grain: malted barley. By convention, they are made in pot stills. In Japan, due to their limited numbers, each distillery typically makes several styles of single malt.

Blended Malt

Blended malt

Blended malts are a blend of various distinct single malts (two or more). They are also commonly known as pure malts and vatted malts.

Grain

Other

Whilst inspired by the Scottish tradition and largely producing in its style, Japan has produced other types of whisky. American style whiskies, single malts produced in continuous stills, and other formats do exist.

Flavour

Fragrant & floral

Fragrant & Floral

Aromas of fresh cut flowers, fruit blossom, cut grass, and light green fruits. On the palate they are light, slightly sweet and often with a fresh acidity. Recommended as an aperitif.

Malty & dry

Fruity & spicy

Rich & round

Smoky & peaty

Company

The industry in Japan has a closed trade. Unlike Scotland there are few distilleries and the market is largely controlled by two companies. Getting access to a competitor's malts is unusual if not impossible. This means that each company only produces using its own malts or those bought from Scottish distilleries.

Suntory

The largest Japanese whisky producer. It owns the Yamazaki and Hakushu distilleries.

Nikka

Founded by the legendary Masataka Taketsuru. It owns the Miyagikyo and Yoichi distilleries.

Other

Maturation

The process by which whisky is aged, through contact with wood, typically oak casks. During maturation the whisky draws flavours from the cask itself (vanillins and tannins naturally occurring in the wood), in the case of a used cask from the liquid that preceded it and that is now impregnated in the cask, and, more subtly, from the natural aromas of the immediate environment as the cask breathes. Finishing, which is explained separately, is a specialized part of and introduces a variety of other woods into, the maturation process.

Bourbon casks

Sherry casks

Virgin casks

These casks - made from either American or European oak - are new, or may have been just lightly seasoned. They would have a much more aggressive flavour impact than a refill cask.

Japanese oak

Japanese Oak

This is an important element distinguishing the flavour of Japanese whiskies from others, which use primarily American and European oak. Japanese oak introduces an intense, incense-scented, sometimes acidic character to the whisky.

Other

Wood finish

Yes

Filtration

Chill filtration is a process in which the whisky is cooled and passed through a fine mesh filter, trapping and removing certain congeners (fatty acids and oily compounds) that tend to precipitate at lower temperatures. This is done for aesthetic purposes, so that the whisky does not appear hazy, especially when ice is added. However these congeners contribute to flavour, so many whisky-makers choose not to chill-filter their whiskies, labelling them "non-chill filtered". Note also that bottling at higher ABV (especially 46% and above) can diminish this haze. Less common in Japan, perhaps because of the popularity of mizuwaris (whisky with cold water and ice).

Chill filtered

Non-chill filtered

Special Whiskies

Vintage

Single Cask

Single cask

Strength

43%

44-46%

47-50%

51-60%

Cask strength

Type of whisky

Most Canadian whiskies are blends of a relatively small percentage of straight/flavour whisky, with blending spirit that is distilled close to neutrality. Distinguishing features include ageing in small wood (casks of less than 700l), the addition (up to 9.09% in alcohol terms) of a flavouring material (usually some sort of other spirit or fortified wine), and occasionally blending before maturation (which is unusual). Other styles such as single malts are now starting to be made.

Blend

Other

Flavour

Fragrant & floral

Fragrant & Floral

Aromas of fresh cut flowers, fruit blossom, cut grass, and light green fruits. On the palate they are light, slightly sweet and often with a fresh acidity. Recommended as an aperitif.

Malty & dry

Fruity & spicy

Rich & round

Smoky & peaty

Soft corn

The main cereal used in these whiskeys, corn, gives a sweet nose and a fat, buttery, juicy quality on the palate.

Sweet wheat

Wheat is occasionally used by Bourbon distillers in place of rye. This affects flavour by adding a gentle, mellow sweetness to the Bourbon.

Rich & oaky

All bourbon must be aged in new oak barrels, so the whisky picks up all those rich vanilla accented aromas along with coconut, pine, cherry, sweet spice. This richness of extract is increasingly powerful the longer the Bourbon is in barrel, leading to flavours like tobacco and leather.

Spicy rye

Maturation

Bourbon casks

Sherry casks

Virgin casks

These casks - made from either American or European oak - are new, or may have been just lightly seasoned. They would have a much more aggressive flavour impact than a refill cask.

Other casks

Wood finish

A specialized process taking place at the back-end of maturation, in which the whisky is removed from its conventional casks and placed in different wood for a period of (usually) 6 months to a maximum of 3 years, the purpose being to add additional elements of flavour and character. Mostly used for single malts but occasionally for other types of whisky. As with American whiskeys there are early glimmers of trend in which new non-oak casks are used for finishing.

Yes

Filtration

Chill filtration is a process taking place after ageing in which the whiskey is chilled and passed through a fine mesh filter, trapping and removing certain flavour-contributing congeners (fatty acids and oily compounds) that cause an aesthetic unpleasing (to some) haze in the liquid, especially when cold water or ice is added. Nonetheless many whisky makers choose not to chill-filter their whiskies, labelling them "non-chill filtered (ncf)". This is less common in Canadian whiskeys, which, due to substantial maturation in new barrels, have a relatively greater proportion of congeners and thus the potential for aggravated hazing.

Chill filtered

Non-chill filtered

Special Whiskies

Vintage

Single Cask

Single cask

The typical whisky is bottled from a blending of multiple casks, often containing product of different ages. More rarely there are expressions bottled from a single cask. These are special whiskies, considered good enough to bottle as is. They are also vintages by definition.

Strength

43%

44-46%

47-50%

51-60%

Cask strength

Malt-based blend

Malt

Other

Australia

Central Europe

England & Wales

France

India

Low Countries

Scandinavia

South Africa

Spain

Taiwan

Other

Flavour

Fragrant & floral

Fragrant & Floral

Aromas of fresh cut flowers, fruit blossom, cut grass, and light green fruits. On the palate they are light, slightly sweet and often with a fresh acidity. Recommended as an aperitif.

Malty & dry

Fruity & spicy

Rich & round

Smoky & peaty

Soft corn

The main cereal used in these whiskeys, corn, gives a sweet nose and a fat, buttery, juicy quality on the palate.

Sweet wheat

Wheat is occasionally used by Bourbon distillers in place of rye. This affects flavour by adding a gentle, mellow sweetness to the Bourbon.

Rich & oaky

Spicy rye

Maturation

Bourbon casks

Sherry casks

Wine Casks

Virgin Casks

Virgin casks

These casks - made from either American or European oak - are new, or may have been just lightly seasoned. They would have a much more aggressive flavour impact than a refill cask.

Other

Wood finish

A specialized process taking place at the back-end of maturation, in which the whisky is removed from its conventional casks and placed in different wood for a period of (usually) 6 months to a maximum of 3 years, the purpose being to add additional elements of flavour and character. Mostly used for single malts but occasionally for other types of whisky.

Yes

Filtration

Chill filtration is a process in which the whisky is cooled and passed through a fine mesh filter, trapping and removing certain congeners (fatty acids and oily compounds) that tend to precipitate at lower temperatures. This is done for aesthetic purposes, so that the whisky does not appear hazy, especially when ice is added. However these congeners contribute to flavour, so many whisky-makers choose not to chill-filter their whiskies, labelling them "non-chill filtered". Note also that bottling at higher ABV (especially 46% and above) can diminish this haze.

Chill filtered

Non-chill filtered

Special Whiskies

Vintage

Single cask

Strength

43%

44-46%

47-50%

51-60%

Cask strength

Malt-based blend

Malt

Other

Australia

Central Europe

England & Wales

France

India

Low Countries

Scandinavia

South Africa

Spain

Taiwan

Other

Flavour

Fragrant & floral

Fragrant & Floral

Aromas of fresh cut flowers, fruit blossom, cut grass, and light green fruits. On the palate they are light, slightly sweet and often with a fresh acidity. Recommended as an aperitif.

Malty & dry

Fruity & spicy

Rich & round

Smoky & peaty

Soft corn

The main cereal used in these whiskeys, corn, gives a sweet nose and a fat, buttery, juicy quality on the palate.

Sweet wheat

Wheat is occasionally used by Bourbon distillers in place of rye. This affects flavour by adding a gentle, mellow sweetness to the Bourbon.

Rich & oaky

Spicy rye

Maturation

Bourbon casks

Sherry casks

Wine Casks

Virgin Casks

Virgin casks

These casks - made from either American or European oak - are new, or may have been just lightly seasoned. They would have a much more aggressive flavour impact than a refill cask.

Other

Wood finish

A specialized process taking place at the back-end of maturation, in which the whisky is removed from its conventional casks and placed in different wood for a period of (usually) 6 months to a maximum of 3 years, the purpose being to add additional elements of flavour and character. Mostly used for single malts but occasionally for other types of whisky.

Yes

Filtration

Chill filtration is a process in which the whisky is cooled and passed through a fine mesh filter, trapping and removing certain congeners (fatty acids and oily compounds) that tend to precipitate at lower temperatures. This is done for aesthetic purposes, so that the whisky does not appear hazy, especially when ice is added. However these congeners contribute to flavour, so many whisky-makers choose not to chill-filter their whiskies, labelling them "non-chill filtered". Note also that bottling at higher ABV (especially 46% and above) can diminish this haze.

Chill filtered

Non-chill filtered

Special Whiskies

Vintage

Single cask

Strength

43%

44-46%

47-50%

51-60%

Cask strength

A - Z