Christchurch duty-free whisky and wine price list

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.

Blended Scotch first made in Perth by grocer Matthew Gloag's family, and for years Scotland's best-selling whisky. Mellow and balanced.

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

Highland single malt from the Macduff distillery on the Moray Firth coast, part of the Dewar's family of malts. Mellow, malty and fruity.

Highland single malt from Oldmeldrum near Aberdeen, one of Scotland's oldest distilleries (1797). Malty, buttery and full-bodied, often bottled without chill-filtering.

Speyside single malt from Rothes, founded in 1840 by brothers James and John Grant. Tall, slender stills give a light, fruity, unsherried style.

Highland single malt from Aberdeenshire, founded in 1826 and known for heavily sherried whisky from Pedro Ximénez and Oloroso casks.

Speyside single malt from Dufftown, built by William Grant and his family in 1887 and still family-owned. One of the best-selling single malts in the world, with a fresh pear-and-apple style.

Highland single malt from the Moray coast near Portsoy, founded in 1875 and revived in 2008 after decades closed. Coastal and fruity.

Highland single malt from Tain on the Dornoch Firth. Its stills are the tallest in Scotland, giving a light, fruity, floral spirit, and it is known for wine and sherry cask finishes.

Blended Scotch from William Grant & Sons, the family behind Glenfiddich, in its triangular bottle. Triple Wood is aged in three kinds of cask.

Suntory's top Japanese blend, first released in 1989. It marries malt from Yamazaki and Hakushu with grain whisky from Chita, some of it aged in rare Japanese mizunara oak.

J&B Rare is a blended Scotch from Justerini & Brooks, a London wine merchant founded in 1749. Very pale and light, made for mixing.

Tennessee whiskey from Lynchburg. Before ageing, the new spirit drips through sugar-maple charcoal (the Lincoln County Process), which gives its soft, sweet style.

Irish whiskey first made by John Jameson in Dublin in 1780, now distilled at Midleton in County Cork. Triple-distilled for a smooth, light style.

Kentucky straight bourbon from Clermont, made by the Beam family's distillery and the world's best-selling bourbon. Light, sweet and vanilla-led; a go-to for mixing.

Began as John Walker's grocery shop in Kilmarnock in 1820 and is now the world's best-selling Scotch whisky. The colour-coded labels step up from Red, a mixer, through Black and Gold to Blue.

Islay single malt from the south coast of the island, founded in 1816. Slow distillation and long ageing give rich, deep peat smoke.

Islay single malt, made on the island's south coast since 1815. Famous for heavy peat smoke with a medicinal, seaweed edge: you either love it or you don't.

Wheated Kentucky bourbon from Loretto: red winter wheat replaces rye in the grain mix, which makes it soft and sweet. Every bottle is hand-dipped in red wax.

Blended malt from William Grant & Sons, made only from Speyside single malts, with no grain whisky. Named after the stiff shoulder maltmen got from turning barley by hand; made smooth for mixing.

Speyside single malt from Dufftown, nicknamed 'the Beast of Dufftown'. Partial triple distillation (about 2.81 times) and worm tubs make it rich and meaty.

One of Scotland's smallest distilleries, founded in 1794 in the harbour town of Oban, which grew up around it. A coastal style: a light touch of smoke, sea salt and orange.

Irish whiskey from Cork, named after Paddy Flaherty, a Cork Distilleries salesman of the 1920s whose name customers used to order it. Light and smooth, made at Midleton.

Irish whiskey launched in 2018 by UFC fighter Conor McGregor, named after Dublin 12, the postcode where he grew up. A light, smooth blend.

Single pot still Irish whiskey from Midleton in County Cork, made from malted and unmalted barley in the traditional Irish way. Rich, spicy and sherried.

Highland single malt from near Nairn, and the first distillery to receive a royal warrant, from King William IV in 1835: 'The King's Own Whisky'. Fruity and sherried.

Blended malt Scotch from Ian Macleod Distillers. The name comes from the old Scottish slang for whisky.

Japanese whisky from Niigata, finished in Mizunara (Japanese oak) casks. Sold as blends and pure malts.

Diageo single malt sold under one name from three Scottish distilleries: Glen Ord, Dufftown and Glendullan. Smooth and fruity, easy to drink.

Japan's largest whisky maker; founder Shinjiro Torii opened Yamazaki, Japan's first malt distillery, in 1923. Suntory Toki is a light blend made for highballs.

Single malt from the Isle of Skye, made on the shore of Loch Harport since 1830. A maritime style: smoke, black pepper and sea salt.

Speyside single malt from the Livet glen, owned by Whyte & Mackay. Best known for its wine-cask finishes, such as Tempranillo and Sauvignon Blanc.

Blended Scotch created by William Teacher in Glasgow in the 1800s. Peated Ardmore malt at its heart gives it more smoke than most blends.

Irish whiskey from Dublin's Liberties; when the distillery opened in 2015 it was the first new one in Dublin for over 125 years. Small Batch is finished in rum casks.

Japanese blended whisky with a bird on the label (tenjaku is a lark). A smooth, low-priced blend.

Speyside single malt from the Livet valley. In 1824 founder George Smith took one of the first licences under the new excise law; the style is smooth, fruity and floral.

New Zealand whisky from Auckland. Some bottles are smoked with manuka wood instead of peat.

Irish whiskey named after the town of Tullamore in County Offaly. A triple-distilled blend of pot still, malt and grain whiskeys; light and smooth.

Kentucky bourbon from Lawrenceburg, long made by master distillers Jimmy and Eddie Russell. A high-rye recipe bottled at higher proofs; bold and spicy.

Blended Scotch from Bacardi's Dewar's family, built around Macduff single malt. Big in Russia and Europe, with a fruity, spicy style suited to mixing.

Kentucky bourbon from a historic distillery near Versailles, Kentucky. Part of the whiskey is triple-distilled in copper pot stills, giving a rich, fruity, spicy style.

Japanese blended whisky from Sasanokawa Shuzo, a sake brewer in Koriyama, Fukushima, which runs the Asaka distillery. Soft and easy-drinking.