Launched in November last year, the Scotch whisky-based “Aelder elixir” is the brainchild of Rupert Waites and Thomas Chisholm of Scottish pop-up dining experience The Buck and Birch. Introduced in November last year, the Scotch whisky-based “Aelder Elixir” is the brainchild of Rupert Waites and Thomas Chisholm of Scottish pop-up dining experience The Buck and Birch. Like its whiskey brethren, scotch makes an excellent cocktail, but many home bartenders get nervous about mixing a drink with their scotch bottles. Scotch whisky is a malt or grain whisky, made in Scotland.

Scotch whisky is a malt or grain whisky, made in Scotland. The name Drambuie possibly derives from the Scottish Gaelic phrase an dram buidheach, the drink that satisfies, a claim made by the original makers of the drink. Probably one of the most iconic Scottish liqueurs that is not a Scotch, Drambuie is a Scotch whisky based liqueur that also contains Scottish heather honey and a spice recipe. All Scotch whisky was originally made from malted barley.

It is a blend of whisky, heather honey, herbs and spices, and its name derives from the Gaelic phrase “an dram buidheach”, meaning “the drink that satisfies”. Wikipedia Drambuie is the best-known modern iteration, a mainstay of pastry shops around the world. From fruity, smooth liqueurs to spirits with a hint of spice, each bottle has been carefully selected to offer a true taste of Scotland and beautiful craftsmanship. In 1916, Drambuie became the first spirit to be licensed in the cellars of the House of Lords and was sent to British soldiers stationed around the world.

Scotland is not just the birthplace of Scotch whisky. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. Ogilvy, another Scottish advocate of potato-based spirits, sources its key ingredient from a place “a short tractor ride from its distillery”. The gin – created in a tiny distillery in a converted chicken coop in the heart of the Cairngorns National Park – contains just two botanical ingredients, Scottish juniper and wild rosehip, of particular interest could be our Scotch Whisky tasting notes.

Scotland’s rich spirits industry also encompasses gin, vodka and liqueurs, and even brandy and rum, meaning Scottish sceptics needn’t have an empty glass this Burns Night. We’ve selected the best spirits the country has to offer, including handcrafted wild elderflower elixir, cream liqueurs, craft gins and even whiskies blended with honey. Drambuie is a sweet, golden 40 BV liqueur made with Scotch whisky, honey, herbs and spices. Also from Speyside, Master of Malt Speyside whisky liqueur is aimed at malt whisky aficionados, matured in sherry casks to give it a deep character and flavour and blended with cinnamon, orange peel and cloves.

Scotch Whisky Liqueur

This liqueur dispenses with cream, and the result is a delicate blend of malt whisky, honey and amber-coloured herbs. This invention is so innovative that, ironically, it doesn’t even qualify as a legal “liquor” because it contains no added sugar. Whisky-based spirits have been around longer than you might think: in Scotland, the Scots have been drinking “brose”, a traditional drink made from whisky, honey and oats, for centuries. Rock n rye is a mixture of rock sugar (the “Rock” of the title) and rye whisky, to which pieces of chopped fruit are added for extra flavour.

This fine liqueur is a careful blend of award-winning malt whiskies from Wick’s Old Pulteney distillery. Magnum cream liqueur is an award-winning fusion of Speyside single malt Scotch whisky and cream, made and bottled in Edinburgh, Scotland. Drumgrey is composed of fresh double Scotch cream, Deanston single malt Scotch whisky, chocolate, butterscotch, sugar. Produced since 1989 by the family-run Meikle’s of Scotland in Newtonmore and made from a blend of Speyside whiskies and fermented heather honeycomb, Stag’s Breath has distinctive waxy and musty undertones, with a drier taste than other liqueurs and a lower alcohol content.

Irish Mist was the first liqueur to be produced in Ireland when it began production in 1947 in Tullamore, County Offaly, Irish whiskey, honey and aromatic spices taken from an ancient heather wine recipe. Created in 1947 by wine and whiskey merchant Ronald Morrison, a member of the Invergordon family of distillers who were based in the port of Leith and, as such, had easy access to the exotic ingredients that gave their liqueur its distinctive, warm flavour, its name comes from its stockman’s exclamation on tasting it that it was “glemhath”, which is Gaelic for “very good”. A luxurious cream liqueur from Buffalo Trace, made with their fantastic Kentucky bourbon whiskey. A decadent cream liqueur, made with a blend of Dutch cream and whisky from the BenRiach distillery in the Speyside region.

A guide to the main types and brands of whisky-based liqueur, This refers to today with mature whisky with other ingredients added. A mixture of whisky, heather honey, herbs and spices, its name derives from the Gaelic phrase “an drambuidheach, meaning the drink that satisfies”. Although the original liqueur contained whisky, the current formula only contains flavourings rather than whisky itself (with the exception of the premium version called Special Reserve). The ideal drink for those looking to get into whisky, perhaps because they haven’t got on well with malt whiskies, or for those looking for a different way to enjoy an after-dinner drink, Scotch whisky liqueurs have been around for longer than you might think, with “brose” (a mixture of whisky, honey, oats and, if desired, cream) having been produced for centuries.

Dubliner Irish whiskey liqueur combines three great flavors into one great liqueur: honeycomb, caramel and Irish whiskey. Columba Cream Liqueur, a blend of malt Scotch whisky, cream and honey, creates a smooth liqueur based on a centuries-old family recipe for brose.

Scotch Cream Liqueur

The cream liqueur, described as “Scotland’s answer to Baileys , is also sold in independent and specialist stores across the UK, including Harvey Nichols, Selfridges, Fenwicks, The Scotch Whisky Experience and Royal Mile Whiskies. This vision has clearly struck a chord with the people of Ontario, who have embraced Magnum into their hearts and allowed us to enter one of the largest and fastest growing cream liqueur markets in the world. The Baileys rival, which is made with single malt Scotch whisky as its base rather than the Irish whiskey used by its competitor, is now Scotland’s best-selling cream liqueur. Magnum’s provenance and credentials have enabled the brand to gain momentum in the market and secure its position as the only single malt Scotch whisky cream liqueur available in the province in less than a year.

Magnum, the leading Scotch malt whisky cream liqueur, has become a premium brand in Ontario, Canada, one of the largest spirits markets in the world. Magnum is made with Speyside malt Scotch whisky and cream and packaged in a stainless steel bottle, designed to be reusable and recyclable. Experience the rich flavours of chocolate, caramel and toffee, along with the distinctive character of Scotch malt whisky. The company currently focuses on three of the world’s largest markets for cream liqueurs: the UK, Canada and South Africa.

Cholesterol 18.4 mg 6 % Sodium 45.6 mg 1 total carbohydrate 15.6 g 5 ietary Fiber 0.1 g 0 sugars 14.4 g 57 % The magnum cream combines Benriach single malt Scotch whisky and Dutch cream, bottled in Edinburgh by the BenRiach distillery. Premium single malt Scotch whisky and the finest cream merge to create Magnum’s truly unique whisky creamBaileys Irish Cream is an Irish cream liqueur – a spirit flavoured with cream, cocoa and Irish whiskey – made by Diageo at Nangor Road in Dublin, Ireland and Mallusk, Northern Ireland. Cholesterol 18.4 mg 6 % Sodium 45.6 mg 1 total carbohydrate 15.6 g 5 ietary Fiber 0.1 g 0 sugars 14.4 g 57 %. The result is a luxurious and exclusive premium cream liqueur, containing only the highest quality cream and the finest single malt Scotch whisky.

Magnum is made and bottled in Edinburgh by the BenRiach Distillery Company Ltd from malt Scotch whisky and cream. When considering the cream liqueur category, it is often difficult to look beyond its most famous exponent, the brand that first invented, and then became, the entire category. Magnum cream liqueur is an award-winning fusion of malt Scotch whisky and cream, made and bottled in Edinburgh, Scotland.

Drumgray Scotch Cream Liqueur

This wonderfully decadent cream liqueur was originally the well-kept secret of Drumgray Farm, hidden deep in the Scottish countryside.

Scottish Heather Cream Liqueur

The international relaunch represents a new approach to the brand and will incorporate a complete bottle redesign, sleek new packaging, a print advertising campaign and on-pack promotions focused on Heather Cream cocktails. Mixologist Humberto Marques, from one of Edunburgh’s top restaurants, Olorosso, has created a range of summer cocktails as an alternative to the traditional Heather Cream over ice. Heather Cream is the only cream liqueur on the market to feature fine Balblair malt whisky, combined with fresh milk cream for a subtle, creamy chocolate flavour. It has been created from the union of two of Scotland’s finest natural products, fresh double cream and malt Scotch whisky.

This wonderful combination delivers a seductively smooth and creamy taste, followed by the subtle flavour of chocolate, coconut and malt whisky. Owned by International Beverages, Heather Cream is a popular Scottish cream liqueur made with their Balblair malt whisky. Scotland’s Inver House Distillers will relaunch the heather cream liqueur with an updated look and a new brand identity ‘The Cream of Scotland’ at the TFWA Asia Pacific show in May.

Scottish Drambuie Liqueur

The convoy encountered a British warship, HMS Lion, and after an exchange of cannon fire, both warships were forced to return heavily damaged to their respective ports, leaving Charlie to continue her voyage, successfully landing on the remote Scottish island of Eriskay on 23 July 1745.The convoy encountered a British warship, HMS Lion, and after an exchange of cannon fire both warships were forced to return heavily damaged to their respective ports, leaving Charlie to continue her voyage, successfully landing on the remote Scottish island of Eriskay on 23 July 1745.MacBeth’s owned well-established blended whisky brands, notably John O’Groats and MacBeth and Calum persuaded regular customers of these whiskies to order some bottles of Drambuie in addition. The convoy encountered a British warship, HMS Lion, and after an exchange of cannon fire, both warships were forced to return severely damaged to their respective ports, leaving Charlie to continue his voyage, successfully landing on the remote Scottish island of Eriskay on 23 July 1745. His association with the rusty nail is so strong that if you see either of those words in the name of a drink, it’s likely to include Drambuie. Drambuie, a Scotch whisky-based herbal liqueur, traces its origins to James Edward Stuart, better known as Bonnie.

In 1916, Drambuie became the first liqueur to be licensed in the cellars of the House of Lords and began to be shipped around the world to British Army officers’ messes. Its origins go back to a secret recipe created for Bonnie Prince Charlie by his royal apothecary in the 18th century. The concentrate was taken under lock and key to the Easter Road firm, where just four small flasks were enough to make 1,200 gallons of Drambuie. At that time, Duncan MacLeod, of Isle of Skye whisky, approached the family to buy Drambuie.

Drambuie is a sweet, golden-coloured liqueur with a Scotch whisky base that is accented with the flavours of Scottish heather honey, herbs and spices. An advertisement on 27 June that year in Scots Pictoral Magazine describes Drambuie as the liqueur of Skye and states A link to 1745 Drambuie has behind it a history unmatched by any of today’s top foreign liqueurs. Drambuie is a golden-coloured, 40 BV liqueur made with Scotch whisky, heather honey, herbs and spices. Today, The drambuie liqueur Company Ltd is still owned by the brothers, but is run by a management team.

Developed in 1745, it is made from a fine aged Scotch malt whisky to which is added a blend of heather honey and a secret collection of herbs and spices. The name Drambuie is often said to be an anglicism of the Gaelic words an dram buidheach, meaning “the drink that satisfies”. The war effectively shut down trade with the continent, so Drambuie was virtually the only liquor available in the UK. The name Drambuie derives from the Scottish Gaelic “An Dram Buidheach” and means “The drink that satisfies”.

So it was that in 1916 Drambuie became the first spirit to be licensed in the cellars of the House of Lords. It is at this point that another name enters history that would play a crucial role in the history of Drambuie. A liqueur is a distilled alcoholic beverage to which sweeteners, spices, herbs, fruits or roots have been added by redistillation, infusion or maceration. The recipe is closely guarded to this day and, according to the company, is known to only a few.

As the name suggests, Drambuie 15 is based on a whisky that is at least 15 years old, unlike the original Drambuie. The Ross family served their liquor to friends and hotel guests and it is said that it was one of them who uttered “An dram buidheach,” meaning “the drink that satisfies,” thus coining the name.

Murray’s Scottish Highland Liqueur

Loch Fyne is less sweet than other liqueurs, it has a warm aroma of 12 year old luxury Scotch whisky, spicy orange cake and a little whiff of wood fire. Drumgrey is composed of fresh double cream Scotch, Deanston malt Scotch whisky, chocolate, butterscotch, sugar. Although the original liqueur contained whiskey, the current formula contains only flavorings instead of whiskey itself (except for the premium version called Special Reserve).