Abasolo El Whisky De Mexico is crafted and distilled from 100% Mexican Cacahuazintle corn, which has been cultivated and passed down for more than 200 generations by local farmers for its distinct, extraordinary flavor.

Deep, nuanced notes of roasted corn, honey, vanilla, black tea, and leather, revealed through nixtamalization, are true to our Mexican ancestral corn provenance and unlike any other whisky profile.

Arbikie was first discovered as a farm distillery in 1794.

Centuries past, distilling was a local craft with a truly local flavour. In these distant times, all ingredients for the pot would still be taken from the farm and immediate surroundings. Arbikie’s 1794 Highland Rye Single Grain Scotch Whisky is a celebration of this field-to-bottle tradition - reviving a genuinely authentic way of distilling and producing a spirit with a sense of place and a taste of the land and sea that surrounds the distillery. This field-to-bottle process ensures that Arbikie understands the effect of every ingredient vital to the entire whisky production, and, in turn, they respect and nurture the environment they depend on.

Records show that rye grain was used in Scotch whisky production until the late 19th century, so Arbikie set it their mission to revive this tradition. Rye is not very adaptable to the area. It is a tall grass which can be very challenging to harvest with combines. But, being a family-owned farm distillery, Arbikie had the room to innovate, with the land to plant rye seeds and the equipment in place to produce rye whisky. When they launched their first limited edition Highland Rye in 2018, it saw the revival of rye whisky in Scotland, the first rye scotch in two hundred years.

In 2013, Joe Beatrice launched Barrell Craft Spirits in Louisville, Kentucky, the epicentre of the American spirits industry.

Instead of building his own distillery, Joe questioned the conventional wisdom and took a different course. He sourced and blended exceptional casks from established producers, bottled whiskeys at cask strength, and sold them as transparently as possible.

That approach was unique in the United States, but not the world. Scotland’s long-established independent bottlers were a major inspiration, and Joe was captivated by their ability to elevate barrels of whisky into something greater than the sum of their parts.

Joe’s visionary instincts were spot on. Barrell Craft Spirits’ cask-strength small-batch and single-barrel releases quickly became an influencing force in American whiskey, picking up awards from the world’s most prestigious spirits competitions.

Joe is intimately involved with every step of the production process at Barrell Craft Spirits, using his exceptional palate alongside the BCS blending team to choose and create great spirits. Creative finishes, a liberated approach to blending, and a deep-seated commitment to releasing each whiskey at cask strength and without chill filtration—just like that fateful barrel tasting years ago—continues to guide every product release.

Bimber Distillery was founded by whisky lovers with a mission to produce high-quality single malt whisky with character, using traditional methods that are rarely seen today.

Their hand-crafted approach to whisky production passionately combines traditional methods, expertise and an absolute commitment to quality.

The journey began at their single farm, where 100% of their barley is grown. It is then traditionally floor malted, hand-mashed and fermented slowly for seven days in wooden washbacks that were hand-made at their own cooperage. Bimber uses direct fire to heat their small copper pot stills and mature their spirit in hand-selected casks. Finally, the whisky is bottled onsite at their distillery.

They laid down their first casks on the 26th of May, 2016 and released their inaugural single malt whisky ("The First") three years later in September 2019 – the limited release of 1,000 hand-numbered bottles sold out in just 3 hours.

Bimber will be releasing a wide range of new single malt whiskies – all with their trademark accessible, fruit-forward character – all handcrafted with passion.

Founded by the McClelland brothers and run by the family for 121 years, Bladnoch has a long history of whisky making. However, its recent past has been marked by limited production and its eventual closure. In 2017, an Australian entrepreneur bought the distillery and recruited a team of whisky industry veterans to bring it back to life.

The distillery is now up and running again, and master distiller Ian MacMillan – a 40+-year veteran of the whisky industry – has been creating a range of expressions from the distillery's stocks of mature whisky. Once again, the distillery is building its reputation as Queen of the Lowlands. 

Boann Distillery is an Irish Single Pot Still Distillery in the heart of Ireland's Boyne Valley. Specialising in crafting the finest Irish Single Pot Still Whiskey, Gin, Vodka and Apple Brandy. 

Home to Boann Single Pot Still Irish Whiskey, The Whistler Irish Whiskey, Silks Irish Dry Gin, Copper Cloud Gin, and the World's Best New Make Whiskey 2021 (World Whiskies Awards). 

Lot no 40, Pike Creek and J.P. Wiser’s are award-winning Canadian whiskies produced at the Hiram Walker & Son’s Distillery. 

Hiram Walker & Son’s Distillery is located in the most southerly point of Canada, giving it a unique climate for ageing whisky. It’s also the largest distillery by square footage in North America, processing over 100,000 metric tons of corn per year and 30,000 metric tons of rye, wheat, and barley.  The cornerstone of Canadian whisky is single-grain fermentation, distillation and maturation. Whether rye, wheat, barley or corn, these single-grain distillates only come together when they have reached peak maturity. It is down to the skill of our Master Blender, Dr Don Livermore to achieve the desired flavour profile: soft, sweet, spicy, balanced and elegant.

Whatever style of whisky you enjoy, there will be a Canadian Whisky to suit your palate, from the rich and spicy Lot no. 40, crafted uniquely using 100% rye grain and matured in charred oak barrels, to the soft and elegant Pike Creek named after the warehouses where the whiskies undergo ageing. Finished in a Rum Cask after 10 years of ageing, it has flavours of island spices, green apple and toffee.  Or perhaps the range from J.P. Wiser’s - Canada’s longest established whisky brand, continuously produced since 1857 and made using multiple grains and distillation techniques, expertly blended together.

The Cotswolds Distillery is set on five acres of beautiful North Cotswolds countryside. The region is an officially designated Area of Outstanding Natural Beauty, famous for is agricultural heritage and traditional crafts.

The desire to reflect the area's natural beauty and honour its heritage runs through everything the distillery does – using local raw materials, traditional kits and techniques and partnering with other independent producers in the area as much as possible. Beginning production of a single malt whisky and Cotswolds Dry Gin in September 2014, Cotswolds has grown rapidly in the intervening three years. The distillery's inaugural release is set to debut at the Whisky Show 2017, offering visitors the first chance to try the finished product. With a pair of Forsyth's pots still running twice a day, seven days a week, the distillery is able to lay down around 900 casks of spirit a year.

While Diageo only appeared in 1997, when Guinness and Grand Metropolitan merged, its history stretches back to the early days of modern whisky.

Among the many mergers and acquisitions in the company's timeline, you can find the biggest names in whisky: The Distillers Company, United Distillers and Vintners, and, of course, John Walker and Sons. There are very few whisky companies who have not been touched by Diageo's forbears over the years, and when it comes to old and rare whisky, few have as much experience or stock as they do.

At the show, we are delighted to welcome Diageo's brand ambassadors, who will be cracking open incredible bottles of whisky from days gone by. From old Islay to legendary Speysiders and old-school blends, they'll have something for everyone. Pop by to try great drams and learn more about the history of whisky with Scotland's largest producer.

Four Roses' approach to making bourbon differs greatly from other American distillers.

With two mash bills and five strains of yeast, they create 10 different spirits, which after ageing, are combined to create the various different releases in the distillery's award-winning range.

It's a unique approach and has led to the creation of some of America's most sought-after whiskies in recent years. 

Glen Moray has been based in Elgin in the heart of Speyside since 1897. It began its life as the Elgin West brewery, which had made local ales since 1830. The first spirit that ran off the still was on the 13th of September 1897, and they have been running ever since.

Souring local barley our new make is filled into an unusually wide variety of casks varying from wine, sherry and port casks through to rhum agricole. Glen Moray really likes to explore the taste profile and what will work well with our unique Speyside whisky.

Glenglassaugh's whisky was once solely used in blends. During its early days, it was a component in Teacher’s and later on was part of Famous Grouse, Cutty Sark and Langs.

Since 2005, its focus has been on creating single malt whiskies and in 2013 it was taken over by Benriach. Glenglassaugh has since continued to concentrate on single malts with a succession of new aged releases and several innovative expressions. 

The visionary behind this remarkable venture is Dr. Terry Cross OBE, a man whose remarkable life journey includes defying the odds since his teenage years when he sailed against the wind and around the world. Even amidst a global pandemic, Terry dared to dream and embarked on the ambitious journey to build a distillery. For him, it was a continuous cycle of risk and reward, guided by the unwavering belief in creating the finest spirits and sharing them with the world.

Terry's audacious dream might have kept many Financial Directors awake at night, but it has also attracted some of the most exceptional talent in the distilling industry. The youthful vigor of our team infuses each and every glass of our spirits. We remain steadfast in our commitment to realising a better tomorrow, foregoing fanciful tales of ancient legends in favour of focusing on our meticulous distillation process. We don't have the luxury to wax poetic about mountain streams and myths; instead, we prefer to discuss our next distillation experiment and how we can introduce new enthusiasts to the world of Hinch. In the realm of whiskey and gin, where everything is risked, there is everything to gain.

Our spirits symbolise a pledge for a brighter, more sustainable future—a future that is safer, healthier, and less polluted. We are passionate about industry because we understand that our investments today will yield threefold returns. We've taken concrete steps towards sustainability by investing in biogas, repurposing spent grains, pioneering innovative eco-friendly packaging, and collaborating with local Co Down farmers to cultivate the barley essential for crafting our exceptional whiskey. Furthermore, we contribute to causes that align with our values, reinforcing our commitment to making a positive impact.
 

We are a new-wave whisky maker that isn’t constrained by 200 years of tradition.

Our iterative approach means we are persistently exploring, constantly learning and building towards liquid that feeds the scotch whisky legacy. We take inspiration from our city's rich brewing heritage, exploring recipes, malts, and fermentation ideas that time left behind, giving them a new purpose for today to shape tomorrow's Scottish whisky legacy. Our award-winning Height of Arrows Gin, game-changing Charmed Circle range, and our experimental New Make spirit reflect these ideas and ethos and show what to expect for our whisky release in early 2023. 

We are a Fife distillery that brings malt tradition into the modern world. From grain to bottle, we take an innovative approach to flavour and engineer our whiskies with a vital purpose: to excite the consumer’s palate.

Traditions have a lot of value. They have cemented over six centuries of knowledge and practices that have stood the test of time and forged our industry's excellence. But inevitably, conventions come along with those traditions. Conventions are not InchDairnie. We question where the narrow reading of those traditions obstructs the exploration of whisky's potential tastes: grains, liquid styles, and the approach of complexity. Nothing escapes our alert eye. Using technology and leveraging the influence of nature, we endeavour to transcend traditions. We seek out and define the edge. We seek to impress and excite with every glass.

For its first release, InchDairnie Distillery challenges the assumption that rye not being neither acceptable nor suitable for Scotch whisky. Rye was historically used to make Scotch whisky, and InchDairnie Distillery has reinvented and reinterpreted a most sippable Scottish rye whisky with its new expression, RyeLaw.
  

The Isle of Harris Distillery began with a simple idea.

Over the decades, our island has suffered from a long-term decline in population, our community's numbers having halved over the last fifty years.

As young people leave our shores to seek their fortune, few are able to return to find work, set down roots and build a life in the place they called home. We believe that a distillery, built for not just years but for generations, can be a way to help stem this tide.

In 2015, the distillery started life with just 10 people and an ambition to double in number over the next five years. Today, we're proud to say we employ over 50 permanent staff, a highly significant number in an island of fewer than 2000 inhabitants.

The population of the Isle of Harris has declined by almost 50% over the last 50 years as young people leave to seek work far from our shores.

These changes threaten local traditions, culture, and language as well as leaving schools and village numbers dwindling.

The Isle of Harris Distillery was built to help address these issues by creating sustainable local employment and offer long-term careers for those who wish to stay and set down roots in their island home.

From distilling and blending, to marketing and hospitality - there are a wide variety of skillsets and development opportunities available to local people as we create two beautiful Outer Hebridean spirits and bring them to the world.

We regularly offer placements and internships for young people to help them explore potential career paths, and we've developed our current distilling team through formal apprenticeships and training.

Together with other like-minded island enterprises we seek to act as a catalyst of change and a symbol of promise for this generation and those still to come.

Our whisky is made with little automation, and we prefer to rely on the 'human touch' throughout our whisky-making.

Our local distillers use their judgement and experience to decide the cut-points by nose and sight, they manually adjust the steam valves, and process decisions are made as a team at every step on a daily basis.

The difference this makes to the final dram may be hard to define but we feel the use of island hands will bring something extra to the spirit we finally bottle.

The emphasis on people throughout the production process also serves to create employment that would otherwise be lost in a more 'push-button' operation.

The Bottled-In-Bond Act (1897) stipulates that the whiskey must be: From a single distillery, from one distilling season, Bottled at 100 proof, aged in a federally bonded warehouse for at least four years (seasons to mature).

Each bottle follows strict guidelines in order to get the bottled in bond stamp of approval, producing only the finest quality whiskey.

Jack Daniel's Bonded:
Jack Daniel's "Bonded" Whiskey is Bottled-in-Bond at 100 proof, aged in select grooved barrels for added depth and character.

Jack Daniel's Triple Mash:
Jack Daniel's "Triple Mash" Whiskey is a blend of three.

Founded in the first half of the 19th century, John Walker and Sons, makers of Johnnie Walker, are one of the longest-continuously running whisky-making companies in the world.

From humble beginnings as a grocer, the company grew through the 1800s until it sold some 100,000 gallons of blended whisky a year in the 1860s. The modern era began in 1908 when the flagship blend became known as Johnnie Walker, named after the company's founder.

Now a subsidiary of Diageo, the world's largest drinks company, John Walker and Sons continues to produce a wide range of whiskies, from the entry-level Red Label all the way up to the £12,000 a bottle John Walker & Sons Diamond Jubilee, released in 2012.

Ki One in Korean means the beginning and hope, as we are the pioneers of Korea's whisky journey to the world.

Our distillery is nestled in the Namyangju mountains just north of Seoul. Although we are steeped in Scotch whisky making tradition, we innovate through out our production to makeworld class bold single malt whisky that is unique to Korea. 

Lagg Distillery is home to LAGG Single Malt, a peated Single Malt with a fresh island character. Lagg Distillery is owned and operated by the accomplished team at Isle of Arran Distillers. They have been producing the unpeated Arran Single Malt at their Lochranza Distillery on the Isle of Arran since 1995. In 2017, the Company began the construction of their second distillery on the island – Lagg Distillery – and distilled its first peated spirit on 19th March 2019. Their Limited Edition Inaugural Batch Releases of LAGG Single Malt were released in autumn 2022, and the core range expressions, LAGG Single Malt Kilmory and Corriecravie, joined the range in summer 2023.

In the southern part of the Isle of Arran, the history of whisky production goes back generations. During the years of high taxation, the hills and glens of Arran provided ideal cover for illicit distillers to produce ‘uisge beatha’ away from the watchful eyes of the Customs men. The ‘Arran Water’ reputation quickly spread to the mainland, where it was in high demand and regarded as amongst the best in Scotland. Smuggling was rife in the waters around Arran; however, following the Excise Act of 1823, which reduced taxes and encouraged the legal production of whisky, illicit distillation began to fade away, and the modern whisky industry emerged. The legal distillers on Arran found they could not compete with the better-organised distilleries on the mainland and in 1836 the island’s last licensed distillery of that era, at Torrylin near Lagg, closed. With the opening of Lochranza Distillery in 1995, Isle of Arran Distillers marked the first legal distillery on the island after more than 150 years. With Lagg Distillery, they are following the rich island’s history of whisky-making very much up close in the area where the “Arran Water” was produced and smuggled for survival hundreds of years ago.

While the distillery's expensive bottlings catch the eyes of the press, whisky drinkers around the world know their more obtainable drams.

From the core 1824 Collection showcases to the limited edition 18 and small batch releases, the Macallan range is a showcase for how to use sherry casks to mature whisky. 

The raucous spirit of the band fused with Frank’s craft and knowhow in the cool mesothermal microclimate for which West Cork is famous, resulted in an award-winning whiskey – a true Irish rebel.

But while The Pogues Irish Whiskeys are exceptional, make no mistake; they are not for sipping by the fireside. After all, if rules were broken in the creation of this golden liquid, then they must surely be broken in the drinking of it. So, here’s to the high times when joy abounds, mischief is made, and hell is raised.

Gleann Mor Spirits has a range of distinctively delicious premium drinks brands with an uncompromising approach to liquid creation and a commitment to captivating branding. Their Edinburgh headquarters and stillhouse includes an on-site bottling facility, enabling them to swiftly deliver products to the market. The development team is consistently vigilant for emerging trends within the industry.

From the Rare Find cask releases, carefully selected from the finest single malt distilleries across Scotland, to their diverse selection of blended whiskies, gins, rums, and pre-mixed cocktails, Gleann Mor Spirits holds steadfastly to their values of uncompromising quality and attention to detail. Each sip of their sublimely smooth and satisfying spirits reflects their exacting standards.

With their business originating in 2015 from a family kitchen, they have expanded to a production facility and Stillhouse. Here, they produce and bottle unique, award-winning premium gins and other spirit products, utilizing modern distillation methods to preserve the richness of flavor and aromas, while ensuring that every sip delivers something special for their discerning customers.

Between stimulus and response, there is a space. A space wide enough to fill with the greatest ambitions and wildest ideas. It was in this space that two friends fathered the idea to create a brave new world of spirits and wrote the first chapters for a book where the ending is unknown, but the title is undeniably Scapegrace.

THE PAST
Scapegrace launched in 2014. The brand is New Zealand’s largest independent spirits business, exporting to 40 countries globally across 5 different continents. Known for its distinct positioning and elevated aesthetic, the brand has also been awarded the highest possible honour for its profile, picking up the World’s best London Dry Gin at the prestigious International Wine and Spirits Competition, London 2018.

The brand is also the creator of the World’s first naturally Black gin which has taken the world by storm.

SINGLE MALT JOURNEY
The Single Malt journey has been part of the brand’s strategic direction since early creation, with a real focus on pioneering the movement of New Zealand Single Malt Whisky on the global stage.

This purposeful direction led to Scapegrace combing New Zealand to find the ultimate site to create New Zealand’s largest distillery and Single Malt project. With a great ambition to showcase New Zealand Single Malt to the world, we are very excited to release our first allocation of Scapegrace Limited Release Single Malt.

Influenced by the world’s greatest winemakers, Waterford Distillery obsessively brings the same intellectual drive, methodolgy and rigour to Single Malt Whisky. Their Single Farm Origins showcase barley flavours derived from individual Irish farms, terroir by terroir, each a single malt in its own right. 

They are expressions of precision and rarity. Yet, gathered together into a Cuvée, layer by layer, these component spirits will create their definitive, most complex single malt. The ultimate goal: the world’s most unique, complex and profound whisky.  

Still to come are Waterford’s unconventionals - rare distillations of organic, biodynamic and heritage grains: explorations of the frontiers of flavour.

Watt Whisky is an independent bottling company, based in Campbeltown, started in December 2019 by Mark and Kate Watt. Between them Mark and Kate have over 40 years experience in the Scotch whisky industry and have turned their experience and passion into the Watt Whisky range.

Kate and Mark’s philosophy is that it’s all about the taste, and they bottle good, honest whisky, priced for drinking rather than collecting.

Although they are known for whisky they also occasionally branch out into rum, and possibly other spirits in the future. Basically, as long as it tastes good and has spent time in a cask, then they’ll happily bottle it.

Founded in 1999, The Whisky Exchange is the leading global retailer of whiskies and fine spirits, with an award-winning online shop and three shops located in the heart of London at Covent Garden, Great Portland Street and London Bridge.

As a family company, The Whisky Exchange believes in excellent products at competitive prices and exceptional service. The company’s philosophy is simple – never rest on your laurels. The team, led by founders and brothers Sukhinder and Rajbir Singh and buyer Dawn Davies MW, is constantly trying to find new products with genuine heritage and quality in all drinks categories, while continuing to innovate and ensure its website and shop are the best in the business. Above all, the company is built on its amazing range and its people and is responsible for the loyal and ever-expanding fan base from around the world.

The Whisky Exchange in numbers: Over 4,000 whiskies including 3,000 single malt Scotch whiskies; More than 650 Cognacs and Armagnacs; 650 rums; 580 gins; 230 American whiskies; 150 Tequilas, and three shops. 

London Shops
2 Bedford Street, Covent Garden, London WC2E 9HH / Tel: 020 7100 0088
90-92 Great Portland Street, Fitzrovia, London W1W 7NT / Tel: 020 7100 9888
88 Borough High Street, London Bridge, London, SE1 1LL / Tel: 020 7631 3888

Online
www.thewhiskyexchange.com / Tel: 020 8838 9388
 

The Distillery for Wild Turkey Bourbon is located in Kentucky, situated on a deep limestone shelf on the Kentucky River. The shelf acts as a natural filter and provides the distillery with crystal clear water, vital to making such a high-quality product. Wild Turkey features the legendary father and son Master Distilling team of Jimmy and Eddie Russell, who have nearly 100 years of collective experience working at the Wild Turkey distillery.

The famous Wild Turkey brand name first came about back in 1940 when distillery executive Thomas McCarthey took a few warehouse samples on a Wild Turkey hunting trip with a group of friends. The following year, his friends asked him for “some of that Wild Turkey whiskey” and the brand was born.

Wild Turkey is distilled and put into new oak barrels at a much lower ABV than most bourbons. This results in a much richer flavour, as less is cooked out during the production process. Ageing in the highest quality new American oak barrels with the heaviest char available (the Number 4 “alligator” char), imparts a smooth flavour and deep amber colour to the whiskey. The barrels are filled at the distillery in Lawrenceburg, Kentucky.

The original distillery was built by Elijah Pepper, who had been making whiskey in the county since 1797. When his son took over the business in 1831, he built the present distillery building which was completed in 1838. Steeped in history, Dr James Crow, often referred to as the ‘father of Bourbon Whiskey’ developed some of the methods that led to the legal definitions of straight bourbon and his research and writings have greatly benefited fellow distillers and future generations.

Woodford fell victim to the adverse market conditions and the owners were forced to mothball the distillery before selling it in 1972. The site fell into disrepair and for a time was used for farming. In 1993, however, the distillery was bought back by its previous owners and after a multi-million-dollar refurbishment, Woodford Reserve is still going strong, with more than 100,000 tourists visiting each year.