Duty-free whisky at Bristol

Highland single malt from Aberfeldy in Perthshire, built by the Dewar family in 1898 and the heart of Dewar's blends. A rich, honeyed style.

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

Lowland single malt from near Glasgow, and the Scotch distillery that triple-distils all of its whisky. Light, sweet and citrusy.

Speyside single malt from near Keith, in the Dewar's family of malts. Light, grassy and clean; for most of its life it went into blends.

Highland single malt from Edderton, on the Dornoch Firth, founded in 1790. Fruity, spicy and bright, bottled by age statement.

Blended Scotch dating back to George Ballantine's Edinburgh grocery of 1827, and one of the world's best-selling Scotch blends. Smooth with a light sweetness.

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.

Blended Scotch named after Arthur Bell, a Perth whisky merchant of the 1800s, and owned by Diageo. Long one of the UK's best-selling blends, built around Blair Athol malt.

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.

Speyside single malt from Forres, revived by Gordon & MacPhail in 1998 after it was mothballed. Made in an old style, with a light touch of peat.

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.

Islay distillery on the shore of Loch Indaal, reopened in 2001. Its own whisky is unpeated, unusual on Islay; it also makes the peated Port Charlotte and the super-heavily peated Octomore.

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

Islay single malt from the island's north-east shore, founded in 1881. Unlike most of Islay it is mostly unpeated: nutty, sherried and gently salty.

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.

Peated Irish single malt from the Cooley distillery, unusual in Ireland where most whiskey is unpeated. Smoky but sweet, in the spirit of Islay.

Irish distillery in County Louth, founded in 1987 by John Teeling. It broke the big producers' hold on Irish whiskey and makes peated and grain whiskeys.

English whisky from the Cotswolds distillery near Stourton, founded in 2014. Single malt from local barley, with a fruity style.

Speyside single malt from 1891, in the Dewar's family of malts. Old worm-tub condensers give a heavy, meaty style that is unusual for Speyside.