Duty-free whisky at BOS

Speyside single malt from the village of Aberlour, founded by James Fleming in 1879. Known for double-cask (sherry and bourbon) ageing and the cask-strength A'bunadh.

Kentucky bourbon from Louisville, finished in port wine barrels. Founded by master distiller Lincoln Henderson.

Islay single malt from the island's south coast, founded in 1815. Heavily peated yet sweet, with citrus, tar and smoke.

Speyside single malt from Dufftown, sister to Glenfiddich. One of the few distilleries that still malts some of its own barley on a malting floor and keeps coopers and a coppersmith on site.

Bourbon from the Beam family's small-batch range, named after a pioneer distiller. A high-rye recipe at 80 proof makes it light and spicy.

Canadian whisky aged in a shipping container exposed to the weather, so the swings in temperature push the spirit in and out of the wood. Finished in wine and Hungarian oak casks.

Speyside single malt from near Elgin, founded in 1898. Unusual for Speyside, it makes both unpeated and peated spirit and plays with a wide range of casks.

The first bourbon sold as a single barrel, launched in 1984 at what is now the Buffalo Trace distillery in Kentucky. Each bottle has a racehorse stopper; the eight poses spell B-L-A-N-T-O-N-S.

Islay single malt from the town of Bowmore, founded in 1779 and one of Scotland's oldest distilleries. It still malts some barley on its own floors; peat smoke meets tropical fruit.

Blended Scotch created by James Buchanan in 1884, now especially loved in Latin America. Smooth and rich.

Kentucky bourbon from the Buffalo Trace distillery in Frankfort, which kept working through Prohibition making 'medicinal' whiskey. Sweet, with vanilla, toffee and spice.

Kentucky bourbon with a high share of rye in the mash, which gives it a spicy, dry edge. Revived by Tom Bulleit in 1987 from a family recipe and now owned by Diageo.

Irish whiskey from Bushmills in County Antrim, Northern Ireland, which dates its licence to 1608. Triple-distilled, light and honeyed.

Single grain Japanese whisky from Suntory's Chita distillery near Nagoya. Light and gently sweet; Chita grain is also the backbone of Hibiki and Toki.

Blended Scotch from Aberdeen, where brothers James and John Chivas ran a fine-food shop in the 1800s. Built around Strathisla single malt from Speyside, it has a smooth, honeyed style.

Canadian whisky blend from Gimli, Manitoba, created in 1939 for the royal visit of King George VI and Queen Elizabeth and famous for its purple bag. Smooth and sweet, with many flavoured versions.

Highland single malt from Alness on the Cromarty Firth. Every bottle carries a 12-pointed royal stag; the style is rich, sherried and chocolatey.

Blended Scotch founded by John Dewar in Perth in 1846. Dewar's 'double ages' its blends: once blended, the whiskies rest together again in casks so they marry smoothly.

Kentucky straight bourbon from Buffalo Trace, aged 10 years. Rich, with toffee, orange peel and oak.

Highland single malt from the foot of the Cairngorms, founded in 1824. Water runs down the outside of its still to cool it, giving a light, tropical-fruit spirit.

Cinnamon-flavoured Canadian whisky from Sazerac. Sweet and fiery, made for shots.

Texas bourbon from Hye, in the Hill Country, the first legal whiskey distillery in Texas. The heat ages the spirit fast, giving a big, rich bourbon.