Duty-free whisky at Christchurch

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.

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.

Japanese whisky from the White Oak distillery of Eigashima Shuzo on the coast at Akashi, near Kobe. A sake and shochu maker that has held a whisky licence since 1919.

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.

Highland single malt from Kennethmont in Aberdeenshire, rare for the Highlands in being peated. The heart of Teacher's.

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.

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.

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.

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.

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.

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

Canadian whisky founded by Hiram Walker in Windsor, Ontario, in 1858. Light and smooth, a classic mixer.

Islay single malt from Port Askaig on the Sound of Islay, the island's largest distillery and a key malt in Johnnie Walker. Peaty but lighter and more coastal than its south-coast neighbours.

New Zealand single malt from Cardrona Valley near Wanaka, founded in 2015. Small batches from a mountain distillery.

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.

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.

One of Scotland's highest distilleries, in the Cairngorms. Gentle and honeyed, with a soft wisp of smoke.

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.