OUR FAMILY IS INDIVIDUAL WHISKEY PRODUCERS FROM DUFTTAUNE.

With the help of his family, he finally achieved this vision. Few have built their own distillery with their bare hands. But this is how William Grant began to write our history. For 20 years, William Grant cherished the dream of making "the best drama in the valley." With the help of his family, he finally achieved this vision. In the summer of 1886, together with his family: sons and two daughters, William decided to fulfill his dream of a lifetime. Together they began to build his Distillery by hand, stone by stone. After a year of work, it was ready, and William named it Glenfidditch, which means "Deer Valley" in Gaelic.

William's passion, determination and innovative spirit continue to guide us today. Glenfiddich is one of the few single malt distilleries that remains wholly family owned and is currently the most awarded single malt Scotch whiskey in the world, a true reflection of our founder's innovative nature, passed down from generation to generation.

1887 - William Grant fulfills his lifelong dream and begins building his own distillery with the help of his nine children and one bricklayer. He calls it Glenfidditch, which means Deer Valley in Gaelic. After a year of hard labor, the first drop of alcohol falls from our copper cups on Christmas Day 1887.
1909 - Marketing is first launched by William Grant's son-in-law Charles Gordon. In search of new markets, Charles Gordon traveled east and visited all the British colonies from India to New Zealand. And then he also traveled to Northern Europe.
1923 - Prohibition is in full swing. William's grandson Grant Gordon joins the family firm, surprises the industry and boosts whiskey production. A decade and a half later, we are one of only six distilleries still operating in Scotland. Ready to meet a new surge in demand for a fine aged whiskey.
1957 - William's great-great-grandson Charles Gordon insists that the coppersmiths work at the distillery. They are rare and skilled craftsmen, always on hand to build and care for our uniquely shaped and sized copper stills.
1959 - Soon after the coppersmiths were brought to the site, Gordon Grant builds a special cooper. Never underestimating the importance of casks in the development of exceptional whiskeys, our own cooper is one of the few that remain in distilleries today.
1961 - Water, air and malted barley. Trinity, expertly crafted to make Glenfidditch whiskey. She inspired the influential 20th century designer Hans Schläger to create a radical design of the time - our triangular bottle.
1963 - Sandy Grant Gordon, great-grandson of William, is so proud of our single malt whiskey that makes Glenfiddich the first to actively market outside of Scotland. Consumers all over the world who are accustomed to drinking blended whiskey are enjoying the delights of single malt. Until then, it had been a closely guarded secret of the Scots.
1987 - A special time at our distillery. We are celebrating our 100th anniversary with a centenary bottling in memory of our founder and his dream to create "the best drama in the valley".
1991 - One of the most collectible and rare whiskeys is produced. The first ever watting of our 50 years old. Married to perfection from nine casks dating back to the 1930s, we honor each of the children of William Grant, who helped build our family distillery.
1998 - As independent as ever, invention thrives in Glenfiddick. With over 35 years of experience and industry recognition, our fifth Malt Master creates the Solera vat. An innovative process used to create our 15 year old baby. An expression that has been rewarded to this day for its complex and intense fragrances.
2001 - We launch the oldest single malt whiskey. In 1937, barrel 843 was filled and began its 64-year journey. Along the way, while ten consecutive Warehouse Masters watched him, the angels took their share. There are only 61 bottles of this very rare whiskey left.
2009 - The second watting of our 50 years old. Only 50 individually numbered hand-blown bottles are produced each year. Decorated with Scottish silver and handcrafted leather trim. As well as the leather-bound diary that William carefully kept.
2010 - Extreme snow falls on some of our warehouse roofs, exposing precious, ripening barrels to the wintry sky. Our storekeepers work around the clock at -19 ° C to save everyone. As a tribute to them, our Malt Master creates the Snow Phoenix. He marries the finest of salvaged casks to create a limited edition one malt whiskey. Born by chance and adversity.
2011 - Most expensive malt single sold at auction. We honor Scotland's oldest woman, admired and respected for her educational achievements. Janet Sheed Roberts is the last granddaughter of our founder. Only 11 bottles of Janet Sheed Roberts Reserve have been released worldwide. Each of them is put up for charity auctions, setting world records.

"HOLD ON FAST" is a statement we believe in. He nods to the truth that none of us got this far on our own. We all owe something to those around us, and we decided to stick together in our success. Five generations of Grants have stood together against all odds to retain the title of Scotland's oldest continuously family-run blended whiskey maker. But we couldn't have done it without a little help along the way.

WILLIAM GRANT - In William Grant's journey from cow herder to founding father of one of the world's most beloved Scottish brands, it's fair to say that he helped a little along the way.
It was in 1887 that William Grant opened his first distillery in Scotland with the help of his seven sons and two daughters. William Grant knew a thing or two about a good workforce. George Grant was his maltman, Charlie Grant ruled the tans, Alec Grant was his immobile man, and his youngest daughter Meta? So, a seven-year-old boy brought the boys lunch. Now this is a family affair.

SHARE WITH THE WORLD - William Grant's son-in-law, Charles Gordon, became the company's first salesman. Knocking on doors trying to make her first sale. He phoned 180 establishments before he found his first client. Which may have had something to do with the fact that 181 was the first place he gave a sample. This job drove him to the Far East, which took several months. Fortunately, he never had to take much home with him again. So the way back was always a little faster.

BAN - During Prohibition, most distillery owners closed their doors, but not William Grant. He went against grain and actually increased production. He probably knew that the world would not be able to resist the great whiskey forever.

TODAY - Five generations later, we still belong to the family. From the highly trained Coopers who look after our kegs, to distillers and maturing experts, Grant's whiskey stays true to William Grant's original, closely guarded recipe. It just goes to show that when the right people stand together, great things happen.

In 1829, in the heart of Ireland, a distillery was built in the city of Tullamore, right on the banks of the Grand Canal. at the age of 14, Daniel Edmond Williams came to work at the distillery, who by the age of 25 became the manager of the entire production. He was a very modern man for his era. In the first year of his appointment, Daniel pioneered triple distillation technology in Ireland, and introduced to the public what soon became the official name of the distillery: the new name of the whiskey - Tullamore D.E.W.

In 1893, Daniel brought electric lights to the town of Tullamore and the distillery, two years later the first telephone, and soon the first motorized trucks arrived in town and used to deliver his whiskey - again Daniel was the first in the region to use motor vehicles. Desmond Williams, Daniel's grandson, has been in charge of whiskey production since the mid 40s of the 20th century. After visiting the United States, in 1946 he came up with the idea of creating a new style of Tullamore D.E.W. - the first blended whiskey in the history of Ireland.

In the production of Tullamore D.E.W. three constituents are used, GRAIN, WATER AND YEAST. The grain is crushed and mixed with water, a sweet wort is obtained, to which yeast is added. A fermentation process takes place, resulting in a sour beer. It is not usable, but excellent for the distillation process. In Ireland, 3 types of spirits are made, Malt, which is produced only from malted barley, Grain from any type of grain and characteristic only for Ireland - Pot Steel is a mixture of malted and non-malted barley.
For Tullamore D.E.W. we manufacture and use all three types of alcohol ourselves.

The longest process in whiskey making is aging. Not only the age spent in the barrel, but also the character of the oak affects the taste and aroma of whiskey. In the production of TD we use three types of Irish whiskeys, aged in three types of oak barrels: new bourbon, second-filling bourbon and sherry barrels. This aging process produces a rich color and unique aroma. The culture of drinking whiskey and beer is rooted in history. We have revived the tradition of combining the true softness of beer with the true Irish whiskey - D.E.W. and a Brew is the ability to combine different types of beer, because red ale, dry stout or bitter IPA with the layered and characteristic Tullamore DEW. By matching pairs, you will discover the different flavors of whiskey and beer. As it was done on the emerald island a century ago. You yourself can determine what is the main drink in your pair and what is the supplement.

The IPA brings out the freshness of Tullamore DEW and enhances its citrusy and barley aromas. Paired with red ale, there are distinctly dried fruits and nutty tones. Stout reveals sweet and spicy notes. There are no rules for drinking the water of life, find your true way of enjoying your favorite whiskey. Now Tullamore D.E.W. it is a complete production cycle concentrated in one place, the city of Tullamore. We produce malt and grain alcohols ourselves, as well as pot steels. We have our own warehouses for whiskey aging and a bottling workshop. A unique Irish blend of its kind, with triple distillation, triple aging and the use of all three types of Irish whiskey.

What is Tullamore DEW - OWN plant in Ireland. THREE KINDS OF ALCOHOL AND TRIPLE DISTILLATION. Aged in three types of barrels.

With a unique combination of an alchemy of natural ingredients and centuries of experience, The Balvenie is the ultimate single malt whiskey.

THE BALVENIE is a collection of single malt whiskeys created by Blender David Stewart. Each taste is unique, but invariably distinguished by a rich bouquet, luxurious softness and a characteristic delicate honey aroma. A true maestro of his craft, David Stewart prefers to age the whiskey in different barrels and experiment with aging times to achieve new, sophisticated interpretations of the traditional taste of The Balvenie. We created and continue to create whiskey, based on the skills and experience of our masters gained over the years, who, like no one else, understand what high-quality raw materials are and how to create the best whiskey. It is this synthesis of experience, craftsmanship and dedication that creates the unique character of The Balvenie.

THE BALVENIE is a single malt distillery in Scotland that still grows and produces its own barley malt. For many years now, we have been sowing barley annually on 1,000 acres of our own Balvenie Mains farm. Our only concession to the 21st century was the use of a combine harvester at the time of harvest. Other than that, barley is grown in the same way as before.

THE BALVENIE is the only distillery in the Highlands of Scotland to maintain the tradition of current malting in its own malt house. After soaking the grain in spring water from the hills near the distillery, it is spread over the floor of the malt house. When germinating, the barley heats up, and it is necessary that this process takes place evenly. Four malt-keepers turn it four times a day until it's time to dry. Drying is carried out with hot smoke obtained from the combustion of anthracite and a strictly defined amount of peat, which adds complexity to the aroma of our whiskey. Of all the details that shape the taste of The Balvenie whiskey, the size and quality of the distillation apparatus is one of the main ones. Thanks to the tireless work and attentive care of our coppersmith, we can be sure that this voluminous and essential equipment in our craft is kept in perfect condition.

Fortunately, we don't have to service our machines too often. But every time this happens, our coppersmith cuts off a few branches of juniper and makes sure that we boil the berries in machines before using them further, so that a sweet aroma remains on the walls. How many berries do you need and how long do they boil? A good handful and until you get bored! Our coppersmith constantly says that “there is no wisdom here,” but if one day (God forbid!) We forget about this procedure, we will not be able to achieve the traditional taste of our whiskey.

The quality of the casks is very important for the formation of the unique taste of The Balvenie whiskey, therefore we trust their service only to our own masters of the cooper's workshop. Firing barrels is not an easy procedure: the pores of the wood must open and the deep layers must remain intact. And this is not the only challenge facing the coopers. Every day they work on the manufacture, repair, filling and sealing of barrels. Professional training lasts 4 years, but our masters come to true perfection after years of hard work.

From which barrels will we get our famous The Balvenie DoubleWood, and which of them can we take a nap for another ten years? Which whiskey should be kept in oak barrels from the wine cellar, impregnated with the aroma of Oloroso sherry? If it weren't for David Stewart, our distillery master, we would be hopelessly confused in all these subtleties! Thanks to the unsurpassed craftsmanship of David Stewart, each sample of our whiskey is a magical composition of three elements: alcohol, wood and time. A lot of experience is required to maintain the traditions at The Balvenie distillery, and our master manages to maintain the perfect balance between the familiar way of life and innovations over and over again: it is he who seeks to find more and more clues to unraveling the mystery of this amazing drink. For 54 years of professional activity, this search has become for David truly a matter of life.

Drambuie is a whiskey liqueur. A blend of aged Scotch whiskey, spices, herbs and heather honey. Its origins can be traced back to a secret recipe created for Bonnie by Prince Charlie by his royal pharmacist in the 18th century. The name Drambuie comes from the Scottish Gaelic “An Dram Buidheach” and means “A drink that satisfies”. Drambuie's story began in 1745 when he arrived on the British shores under the tutelage of his original guardian, Prince Charles Edward Stewart (known as Bonnie Prince Charlie). It was the prince's personal drink, and he drank a few drops every day to gain strength and vigor.

The prince came from Rome to raise an army in the hopes of bringing back his exiled family, House of the Stuarts, to the throne of Great Britain. His unsuccessful venture ended in defeat at the Battle of Culloden in 1746. Pursued by the king's men, he fled to the Isle of Skye. After a period of exile on the island, his pursuers overtook him, and his fate lay with the MacKinnon clan, who bravely helped the prince leave the British Isles for good. In gratitude for his unwavering loyalty, the prince gave John McKinnon, the clan leader, a secret recipe for his personal liquor, a gift the Clan will treasure from generation to generation.

- THE PRINCE GIVES JOHN McKINNON, LEADER OF THE CLAN, THE SECRET RECIPE.
About a hundred years after the Battle of Culloden, a certain John Ross, owner of the Broadford Hotel on Skye, persuaded the McKinnons to let him make a batch of their family liquor. The locals of Skye seem to have appreciated it and tell the story of two hotel patrons tasting the liqueur and announcing it was "dram bidhich" - "a drink that satisfies."

John's son, James Ross, filed a patent for Drambuie in 1893. Later, his widow, Eleanor, moved with the recipe to Edinburgh, where in 1909 she worked with Malcolm McKinnon, a whiskey wholesaler, and began making Drambuies in Edinburgh. Malcolm and Eleanor formed Drambuie Liquor Company Ltd in 1914 and thus began ambitious export plans. Drambuy is experiencing World Wars and Prohibition in the United States.

- DRAMBUI RECIPE IS SHARED FROM ONE FAMILY COMPANY TO ANOTHER.

100 years later, in 2014, the Drambuie recipe is passed from one family company to another when William Grant & Sons acquires the brand. Since handover, the recipe has been stored in a safe at our mixing plant near Glasgow. Only three people know the recipe, one of whom personally mixes each portion of Drambuie's essence and is the fifth generation of our founder, William Grant.

Monkey Shoulder Scotch Malt Whiskey is made by blending single malt spirits from three of Speyside's finest distilleries. This is the original brand in the world of whiskey, where respect for tradition is considered the norm. Despite its modern daring style, it is created according to the unshakable laws of making an authentic Scotch whiskey. Monkey Shoulder translates to "Monkey Shoulder" or "Monkey Shoulder". Such a strange at first glance, the name of the brand pays tribute to the memory of the profession of malting masters of the past, who had to make every effort to stir sprouting barley grains with a wooden shovel.

Hard work, leading to damage to the shoulder ligaments and shoulder dislocations. The people called the injury "monkey shoulder". This method of malting grain has survived only in one distillery in Scotland - Balveny. Blender Brian Kinsman of the distillery came up with the whiskey recipe and brand name. The Master Blender makes whiskey from a mixture of three single malt spirits from the Scottish distilleries Balvenie, Glenfiddich, Kininvie. The master of the distillery personally selects barrels of single malt whiskey from the Speyside region, "marries" them in a special vat and leaves them for several months. Then it is placed in bourbon barrels of the first filling, in which the scotch acquires an individual taste and aroma.

What makes Monkey Shoulder so different from other whiskeys?

Monkey Shoulder is created from exclusive small bottlings of three different single malt whiskeys from the Speyside region of Scotland, which are then “married” to achieve the highest level of quality. Monkey Shoulder's flavor was created so versatile that it gave the whiskey an opportunity to participate in the most daring cocktail experiments. Monkey Shoulder has been able to impress with its quality both those who have just started to try scotch and those who have long been a whiskey expert, winning rave reviews around the world. Monkey Shoulder was created with the help of bartenders and for bartenders. This is a 100% malt whiskey specially formulated to be blended.

Sailor Jerry rum is produced in the US Virgin Islands. The brand is owned by William Grant & Sons, a well-known Scottish family business that produces whiskey and other spirits. William Grant & Sons has entered into an agreement with Ed Hardy and Mike Malone, who own the rights to the Sailor Jerry trademark. Sailor Jerry rum began to be produced in 1999 and already in 2003 received a silver medal at the prestigious international competition World Spirits Competition.

The name of the drink is dedicated to the famous tattoo artist Norman Keith Collins, nicknamed Sailor Jerry. Therefore, it is no coincidence that the rum label depicts a young Haitian woman playing the guitar and dancing - an exact reproduction of one of the master's most famous works. Norman Keith Collins himself was indeed a sailor in his youth. After retiring, he opened a tattoo parlor in Honolulu in the middle of the last century. Becoming the founder of his school, he created the technology for the safe and fast tattooing. Creativity of Sailor Jerry is still popular with representatives of youth subcultures. Interest in him continues to be fueled by Sailor Jerry Ltd, which often sponsors youth music festivals. And the most popular drink among the audience, of course, is Sailor Jerry Rum.

Sailor Jerry is a young spicy amber rum. It has this color due to the addition of caramel. The taste of the drink is slightly spicy, with very pronounced notes of oak, cinnamon, vanilla, creamy toffee and nutmeg. The aroma of rum is multi-layered and rich, with a bouquet of a mixture of all kinds of spices. Strength of drink: 40%. All ingredients are natural. The term "proof" dates back to the days when sailors checked rum for purity. In front of the crew's eyes, the ship's captain poured a small portion of rum from a barrel (its strength was about 57%), in which there was rum for everyday use.

He dipped a small amount of gunpowder into it and then set it on fire - if rum was the usual fortress for sailors of that time, then the gunpowder caught fire, letting the sailors know that they were being given rum undiluted with water. Sailor Jerry rum is made from alcohols obtained by the traditional distillation of sugarcane juice. A special secret of the creators of the drink is the precisely adjusted proportions of many spices, thanks to which the drink has its own taste that is different from many competitors.

Gin Hendrick's has an amazing and unusually strong pleasant lively aroma, which gives a harmonious combination of juniper and coriander. It has a depth of unexpected but familiar floral notes of violet and rose. Unlike regular gins, Hendrick's are prepared in Scotland, which is traditionally not famous for gin making. Over the centuries, we have gained experience in this, using only delicious, clean, soft water from the local Penwhapple spring to make gin. One of the strengths of Hendrick's gin is its exceptional quality ingredients. We have created the most stunning and most unusual palette of eleven herbs sourced from four corners of the world.

It is only in the production of Hendrick's gin that the alcohols obtained after distillation in two stills are mixed. One is the Bennett brothers distillation apparatus (a kind of copper distillation still) and the other is a basket distillation apparatus. The alcohol obtained from them has different qualities. By mixing two types of spirits, we get a divinely soft gin, which, along with its traditional qualities, has a harmonious delicate bouquet.

Hendrick's are hand-baked in tiny barrels of just 450 liters. Usually, a small barrel means a barrel with a volume of about 1,000 liters. The smaller the batch, the more thoroughly the distiller (we have this amazingly talented and scrupulous Alan Rimmer) can control the process. By the way, Mr. Rimmer cares for and cherishes his two favorite distillation apparatus. Without exception, all bottles of Hendrick's gin in the world are his creation. No matter how hard you try, you won't find a single gin besides Hendrick’s, which has been added with extracts of cucumber and rose, resulting in a surprisingly invigorating gin with a delightful floral bouquet.

SIGNIFICANT EVENTS IN THE AMAZING LIFE OF JINA HENDRICK'S:
1860 - in London, the Bennett brothers created their own distillation apparatus (then there was no talk of Hendrick's gin yet)
1886 - William Grant, together with his sons, built his first distillery in Dufftown (he was helped by 7 sons, 2 daughters and 1 stonemason). Fast forward to ...
1948 - A brother was born at the distillation apparatus of the Bennet brothers! Meet the Carter-Head Still from John Dore & Company.
1966 - Mr. Charles Gordon, great-grandson of William Grant, bought both distillations at an auction in the London suburb of Taplow.
1999 - Hendrick's gin was born! Hendrick’s owes its appearance to the distillery blender William Grant & Sons, who was a secret admirer of gin. In 1999, he was sitting in his rose garden, eating cucumber sandwiches and sipping gin, and suddenly it dawned on him: why not create such a miracle himself. He began experimenting with the stills that Mr. Charles Gordon had acquired at auction about 33 years ago. A few months later, he made a great gin. So Hendrick's was born.
But he had to come up with a name! Being a rather famous distiller specializing in the production of whiskey, the creator could not give his name to gin. The name was coined by Janet Sheed Gordon, Mr. Gordon's mother, who is about to turn 99. Little Jenny, as everyone called her, suggested that the genie be named after a gardener named Hendrick, who tended her rose garden with special love and dedication.
2000 - Once in America, Hendrick’s was immediately appreciated, earning a gold medal at the San Francisco International Spirits Competition.
2003 - The Wall Street Journal declared Hendrick’s “the best gin in the world” and was tasted in the UK and Canada in the same year.
Hendrick's wins another gold medal at the San Francisco International Spirits Competition.
2004 - Having come to Spain, Hendrick's continues to win hearts. At the San Francisco International Liquor Competition, he was awarded two gold medals.
Today - Hendrick’s is honored in the largest cities of the world.

It all started in 1998 with two college friends, Danny Schneweis and My Guindi. Danny and Moi have seen amazing things happening on the Mexico City creative scene. Everywhere they saw new expressions of international sophistication, youthful energy and passionate creativity.

Everywhere except tequila.
Tequila has become one-dimensional cartoons of tradition or celebrity business ventures devoid of creativity and truth.

Danny and Moy wanted a tequila that would connect two worlds - the deeply rooted integrity of traditional tequila and the vibrant, creative culture of modern Mexico City. To realize their vision, they found Pedro Juarez, one of Mexico's most renowned master distillers.
A tequila virtuoso with a career spanning over 35 years, Pedro previously worked at a large, multinational distiller where he was constantly under pressure to cut costs. He felt his craft was lost in a relentless corporate drive for efficiency that left no room for creative expression.
He saw Danny and Moy's vision of a new approach to tequila as an opportunity to return to the true art of tequila excellence.

For Pedro, our Master Distiller, the creation of modern tequila did not mean abandoning tradition, it meant fully using them - starting with the agave itself. He insisted on using 100% blue agave, harvested only in the Jalisco highlands, where the finest and sweetest blue agave in the world is grown. Pigny is baked at low temperature for 36 hours in traditional clay ovens - this is the way to get the most flavor from the ingredients. The process is similar to slow cooking in your own kitchen.

After baking, the pignas are crushed and pressed to extract the sweet agave juice. This agave juice is then placed in stainless steel tanks where the sugar is converted to alcohol. Half science, half art - the fermentation process is carefully controlled by our tequila maker Pedro. There are two distillation methods used to make this tequila. This allows you to preserve the bright aromas of the agave and give the drink an exquisite softness. This method of distillation was thought over by the master for many years, and when Danny and Moi tried it, they enthusiastically proclaimed: "Es-not-Milagro!" (It's a miracle!)

Tequila only gets better over time. Unlike tequilas from other manufacturers, which are not barrel aged, the base Milagro range matures in American oak, while Select Barrel tequila matures in Limousin oak. The basic ruler is hand-colored. SBR bottles are hand-blown and each pinya inside the bottle is uniquely shaped.

Milagro is the Mexican tradition of distilling and new technologies.

Producer William Grant & Son's will launch the Aerstone series with two 10-year-olds, 40% abv, named Sea Cask and Land Cask, both from unspecified distilleries. The introduction of Sea Cask and Land Cask aims to "demystify the traditional - and often complex - flavor" associated with single malt whiskey.

Sea Cask, "a smooth and easy choice," is a Speyside-style single malt, aged just off the Ayrshire coast, giving the finish a "subtle salty note." Meanwhile, Land Cask - "a rich and smoky choice" - is peat malt, produced using alpine peat and aged in warehouses further inland. Sean Wiemann, Global Brand Innovation Manager at William Grant, said the Aerstone line is being launched in response to consumer concerns that single malt scotch is "difficult and intimidating."

“With Aerstone, we want to overcome some of these barriers and help simplify single malt beverages by offering existing malt consumers and new entrants to learn about all the flavors and styles of single malt scotch,” he said. Brian Kinsman, Master Blender at William Grant & Sons, said: “We have developed two completely different and memorable flavor profiles under the same brand, inspired by the Scottish environment and the raw materials in which we age our whiskey. "From the age of 10, people can look forward to a well-rounded single malt whiskey with a depth of flavor that will intrigue not only new drinkers, but more experienced single malt enthusiasts as well."

Carefully aged for 10 years in the intense environment that surrounds our distilleries in Scotland, our single malts are aged in two different barrels and exposed to opposite climatic conditions - for clearly differentiated flavors.

Carefully aged for over 10 years at the William Grant & Sons Lowland Distillery, located in the busy Ayrshire Coast neighborhood of Scotland. Some of our whiskeys are aged in a warehouse located by the sea. This interferes with the maturation process and provides a smooth whiskey with a hint of sea salt. On the far side of the land, our whiskeys are matured in warehouses where the sea has less of an impact on taste. These whiskeys are more peaty and have a rich and smoky character. Aerstone whiskey has been carefully curated by William Grant & Sons malt owner Brian Kinsman.

"As long as there are leaves in the forest and foam in the river, McGregor, despite them, will flourish forever." -WALTER SCOTT, SCOTTISH POET.
Whiskey Clan McGregor is one of the oldest Scottish clans. Their famous history dates back to the 14th century, and our bottle proudly displays the Lion's Head crest, the symbol of Clan Chief Sir Malcolm McGregor. Clan McGregor's history is perhaps the most exciting and exciting of all Scottish clans. The clan got its name from Gregor, the third son of Alpin, king of Scotland in the latter half of the eighth century. This royal bloodline gave rise to the clan's motto: "The royal race is my race."

The McGregor clan survived a century of persecution and unrest, their lands were confiscated, and the name McGregor itself was outlawed. It is those who bravely challenged their foes to carry on the Clan name who embody the spirit of Clan McGregor. They were brave and steadfast, and in the end all their rights and privileges were restored. The fact that the Clan remained untouched despite two centuries of oppression earned the McGregor a reputation for unshakable courage and invincible unity.

The Clan's badge - a crowned lion's head on a wreath, belted with a belt and buckle, symbolizes the Clan's unity and loyalty. Today, using the badge on the bottle and on the label, Clan McGregor proudly honors the legacy of an ancient clan with a unique and distinctive style and signature. Clan MacGregor features fruity notes typical of Speyside Valley whiskeys. It is a light fresh whiskey with a well balanced mild flavor.

Iceland is a land of massive glaciers and underground volcanoes. It is home to unicorn whales (technically called narwhals), it is very common to see the nighttime aurora, and this is a fabulous place. And here there is a vodka house that is unlike any other.

There is a huge amount of vodka in the world, and all of them are mostly with vanilla flavor. They do not stand out in any way. They do not have the same skill and attention to detail as the beautiful Scots. Then William Grant & Son’s entered the market. Drawing on 146 years of cutting edge technology in the innovation and distillation industry, this world renowned family created Vodka Reyka. The IWSC World Competition has awarded a medal as the "Distiller of the Year" over the past five years, William Grant & So'n's commitment to creating great spirits is clear, and Vodka Reyka is no exception. It is made with the same experience and core values as the William Grant & So'n whiskey.

William Grant & Son's set out to make the first vodka distilled in Iceland. They chose the old-fashioned remote village of Borgarnes to host the distillery. Located 74 km from Reykjavik, this small fishing village was chosen because the water is arguably the cleanest in the world. Therefore, it possesses some of the purest natural resources. Our Carter-Head copper cube is still one of six in existence. And it is the only one that is used to distill vodka. Due to its unique design and high copper level, the Carter-Head is still capable of removing more impurities than any other type of stationary cube in the world. It is extremely rare to achieve such unsurpassed alcohol purity after just one distillation. And that's why we chose it. To ensure that every drop from our previously small batches retains the highest quality.

The design is based on a traditional copper still. This is the same type used to distill Gene Hendrix. Due to its unique design and high copper level, Carter Head is still capable of removing more impurities than any other type of stationary cube in the world. Still gives unprecedented alcohol purity after just one distillation. Each distillation of a distillation still takes about 6 hours and produces 1000 liters (255 cases) of Reyka vodka.

We use Arctic water for distillation and mixing, and we obtain water from the Grabrok spring in a 4000-year-old lava field. Water is the most important ingredient in vodka production. The incredible natural purity of Icelandic water makes it one of the best-selling brands. In fact, Iceland is the only place in the world where Coca-Cola doesn't need water filtration. The clarity of Icelandic water allows the aroma of Reyka Vodka to come from the alcohol itself, rather than from an additional flavor.

Lava rocks are the most natural and efficient way to filter vodka. This filtration system is unique to Iceland. This is not a marketing gimmick. Lava rocks are collected from a 4,000-year-old volcanic lava field nearby. With its many cracks and porous surfaces, lava rocks help to achieve an unprecedented level of filtration and our signature crunchy taste. Reyka Vodka Distillation is one of the few distilleries in the world that is powered by volcanic activity.

Iceland's rare elements allow us to fuel our distillation with energy from natural sources. This makes our distillation process extremely environmentally friendly. Thus, we produce an environmentally friendly product with a zero level of environmental pollution. The air in Borgarnes is also incredibly clean and has some of the lowest air pollution levels in the world. CO2 levels even drop there. Near the distillery "Reyka" has the cleanest air in the world. In fact, CO2 levels in Borgarnes are actually dropping. Clean air is vital because alcohol traps any impurities in the air. We recommend using pure Reyka vodka, but it is also interesting to prepare cocktails at parties.