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The World Classs portfolio

Johnnie Walker Gold Label Reserve

Inspired by the unbroken lineage of Walker family Master Blenders during the brand’s first century, today’s Master Blender, Jim Beveridge, handpicked his favoured whiskies from selected reserves and then skilfully blended them to create a bold, confident blended Scotch whisky that is indulgent, luxurious and multi-layered - perfect for sharing at life’s celebratory moments.

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Johnnie Walker Platinum label

Reflecting the John Walker & Sons tradition of ‘private blends’, this is an unbelievably rich and perfectly crafted blended Scotch whisky, a subtly smoky blend that embodies the characteristic, full flavours of Johnnie Walker and reflects a strong sweet and elegant Speyside style, crafted from single malt and grain whiskies, each matured for a minimum of 18 years.

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Johnnie Walker Blue Label

Using some whiskies from distilleries no longer in existence, Johnnie Walker Blue Label is a firework explosion of rare flavour and exceptional smooth taste, endorsed by the Walker seal, found on the iron gates of the company in Kilmarnock, Scotland.
Deep richness and smoke, layers of honey and fruit and an incredibly smooth finish deliver truly rare character.
Johnnie Walker Blue Label is a commemoration of Alexander Walker’s remarkable 1867 Old Highland Whisky and demonstrates the same rare commitment to flavour and craftsmanship. The rare casks used in Johnnie Walker Blue Label blending are truly special; Only 1 in 10,000 casks, chosen from the four corners of Scotland, are suitable for use in the blend.

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The Singleton is one of the fastest-growing Single Malt Scotch Whisky brands in the world and takes the form of three distinct variants – a trinity based on rare barrels chosen for the most sought-after tastes, from rare distilleries founded in the 19th century.

The Singleton of Dufftown can only be found in Europe. Distilled in the Dufftown distillery of Speyside, where fine single malts have been produced since 1896. The 12 year old malt has a sweet, rich flavour and notes of blackcurrant, brown sugar and espresso coffee.

The Singleton of Dufftown bottle is based on the traditional hipflask shape, using glass similar to the blue flint glass used at the end of the 19th century. With the heritage of The Singleton to the fore, the town of Dufftown is now known as ‘the whisky capital of the world’.

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Talisker is the only single malt Scotch whisky made by the sea on the shores of the Isle of Skye, one of the most remote, windswept, yet beautiful landscapes in Scotland. Its smell and taste instantly connect you with the rugged environment and the elements that batter the island.
Founded in 1830 by brothers Hugh and Kenneth MacAskill, the distillery has had a colourful history including early bankruptcy scares and a fire in 1960. Now, with more than 50,000 visitors a year, the distillery is at the heart of island life.
For over 175 years Talisker’s distillation process has remained virtually unchanged, undergoing a double-distillation process to create a rich, deep character. The cornerstone of the Talisker Single Malt Scotch Whisky is the 10 year old, with a unique bottling strength of 45.8% ABV.
However, the rest of the range – an 18 year old, 25 year old, 30 year old, Talisker Distillers Edition and the cask strength Talisker 57 North – was joined in 2013 by Talisker Storm and Talisker Port Ruighe.

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The Serve
The theatre of Cardhu’s unique decanter bottle, the pop of its wooden stopper and the glug of the pour acts as the prelude to rich, smooth layers of fruit, honey and nut flavours.

The Birthplace
Distilled high in the Spey Valley hills for over 200 years, Cardhu was so enjoyed and admired that it was the first single malt distillery purchased by John Walker & Sons.

The Inspiration
Cardhu was founded and built by two strong women – the estimable Helen Cumming, followed by daughter-in-law Elizabeth – whose excellent produce and philanthropic acts earned their whisky the nickname ‘The Generous Malt’.

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For many, Lagavulin is the definitive Islay malt and, arguably, the most intense, smoky and rich whisky of all. A powerful, peat-smoke nose with seaweed and some sweetness, salty and sweet flavours with hints of wood and a long peaty-salt finish. This single malt Scotch whisky has been made in one of the most beautiful distilleries in the world since 1816.

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Caol Ila

Caol Ila is the Gaelic name for the Sound of Islay, which separates the island from Jura in one of the most remote and beautiful parts of Scotland's West Coast.
The distillery was founded in 1846 and is situated on the shores of the Sound, a spot originally chosen partly because of the clean water from Loch Nam Ban which still provides its main supply.

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Dalwhinnie 15


A crisp, dry aromatic nose with soft flavours of heather, honey-sweetness, malt and citrus-fruits lead to a lingering, sweet finish and finally more smoke, peat and malt. The flavours of this single malt whisky reflect its Highland mountain environment, as it is one of the highest distilleries in Scotland.

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You can almost taste the sea air in Clynelish, with its crisp, medium-bodied, mustard-fresh style.

When the original distillery was built in 1819 by the future Duke of Sutherland, the quality of Clynelish Single Malt Scotch Whisky was so prized that only private customers were supplied.


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A light, sweet nose with fresh, slightly sweet flavours of grass, fruits and malt giving way to an intense smoky-dry, spice-filled finish. One of the few remaining Lowland distilleries, Glenkinchie’s rural location amid fields of barley, just twenty miles from the hustle and bustle of the capital, earned it the name of “The Edinburgh Malt”.

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Oban is one of the oldest licensed distilleries in Scotland, where fine single malt whisky has been made for over 200 years: a sweet peat and fruity nose with a spicy mouth-filling sweetness and a long drying finish with smoke and some salt. Since its foundation in 1794, the distillery has played a crucial role in local life, with the town growing up around it.

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In 1987, Tom Bulleit started the Bulleit Distilling Company, leaving a successful law practice to fulfil a lifelong dream of pioneering a unique bourbon recipe.
Tom’s basic recipe of 2/3 corn and 1/3 rye was inspired by his great-great grandfather Augustus Bulleit, who as family legend has it, made a signature high-rye whiskey in the mid-1800s.
The high rye content of Bulleit Bourbon gives it a distinctively spicy, dry, and clean taste that sets it apart from many traditional bourbons. Distilled and aged in small batches, Bulleit uses only the finest ingredients. Limestone-filtered water provides a foundation, while charred American oak barrels lend a smoky backbone.
Bulleit is award-winning, with both the exceptional liquid and the frontier-inspired bottle having won multiple international spirits competitions.

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The Ron Zacapa distillery, known as the ‘House Above the Clouds’, sits 2,300 metres (7,560 feet) above sea level in the shadows of soaring Guatemalan mountains and active volcanoes. Unlike most rums, Zacapa rum is produced from the concentrated first pressing of sugar cane juice. It is also set apart from other rums by a complex Solera maturation process. Barrels previously used to age American whiskey, sherry, and Pedro Ximenez wines are used in this multi-stage ageing process during which there is repeated reblending, with very old aged rums introduced at each stage. The final product in each bottle is a blend of rums aged between 6 and 23 years for Zacapa 23 rum, and between 6 and 25 years for Zacapa XO.
Zacapa rum’s hugely complex palate appears slightly sweet while giving rich notes of coffee, roast chestnut, smoky wood and tobacco. Incredibly, for such a well-aged rum, Zacapa is also wonderfully fruity with notes of cherry and sweet molasses.

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Named after the still number of its origin, Tanqueray No. TEN gin pays homage to the passion and attention to detail that Charles Tanqueray stood for.
Crafted with the perfect martini in mind, the fresh citrus fruits of No. Ten perfectly complement and capture the exquisite essence of the ultimate martini. Lemon and lime plus fresh botanicals including chamomile flowers are combined for one of the most sophisticated tastes of any spirit. Tanqueray No.10 is then handcrafted in small batches, with the heart of the gin coming from an elegant 500 litre pot still known as ‘Tiny Ten’.

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Ketel One

The name Ketel One was inspired by the Dutch word for Pot Still No. 1 (Distilleerketel #1), the 19th century alembic copper pot still which is still used today in the production of Ketel One vodka at the Nolet Distillery in Schiedam, Holland.

Ketel One vodka is the creation of Carolus Nolet Sr., who represents the tenth generation of one of Holland’s oldest distilling dynasties. Carolus Nolet Sr and his sons, Carl Jr and Bob, still play an integral role in the family business, taking immense pride in the combination of traditional with modern methods.

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One of the most sophisticated vodkas in the world, Cîroc is crafted from fine French grapes. Inspired by a heritage of wine-making and distilling going back to the 16th century, when its maker, the House of Villevert, was founded, Cîroc combines traditional, handcrafted techniques with contemporary processes usually reserved for wines, to create an exceptionally smooth, clean liquid with a fresh and vibrant citrus taste.
The grapes used to make Cîroc are lovingly harvested from across France and distilled five times in the Cognac region. Master Distiller, Jean- Sébastien Robicquet, and his tasting team from the House of Villevert, assess each consignment of Cîroc vodka to ensure the label’s consistent, world-leading quality.

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Don Julio

In 1942, at the age of 17, Don Julio González founded his first tequila distillery in his hometown of Atotonilco el Alto. He had spent his youth learning the traditional methods of making mezcal wine and now set about revolutionising tequila production with pioneering agricultural principles, in turn setting the standard for ultra-premium tequila. Don Julio spent the next few decades perfecting his tequila to achieve the highest quality standards.
His artisanal methods are still utilized today at the estate fields of Tequila Don Julio’s distillery, La Primavera. An expert team of jimadors select individual, fully mature agave ripened for eight to 10 years – many other distilleries harvest after only six to seven years – then hand-cut the agave leaves and bitter parts from the ‘piñas’. The piñas are steam-cooked in masonry ovens for three days, longer than most other producers. The sweet honey juice from the cooked agave is fermented with Don Julio’s own proprietary yeast strain, then undergoes a small batch, double-distillation in pot stills, the resulting distillate then blended to maintain the consistency of Don Julio’s unique taste profile.
Tequila Don Julio Blanco is bottled and immediately released but the aged tequilas – Reposado, Añejo, 1942 and REAL – are matured in American white oak barrels for, respectively, eight months, 18 months, two- and-a-half years and between three and five years. In 1987, 45 years after Don Julio began his mission of setting the benchmark of excellence for the tequila industry, he released a special bottling – Reserva de Don Julio. Originally reserved as gifts for friends at a family celebration, he made this special tequila tribute available to everyone, officially creating the ultra-premium tequila segment.

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