Frankfurt 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.

Indian single malt from Bangalore, the first single malt from India, launched in Glasgow in 2004. Rich and fruity, aged fast in the warm climate.

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.

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.

Canadian whisky blended in Lethbridge, Alberta. Light and smooth, one of Canada's best-selling whiskies; owned by Heaven Hill.

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.

American whiskey brand founded by Ian Somerhalder and Paul Wesley, who played brothers in The Vampire Diaries. Bourbons and ryes.

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.

Speyside single malt from a Rothes distillery that closed in 2002 and was later demolished. Old stocks are released by Pernod Ricard in its Secret Speyside collection, some of them peated.

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.

Highland single malt from Brora on Scotland's far north-east coast, owned by Diageo. Known for a waxy, honeyed, slightly coastal character and a heart malt in Johnnie Walker Gold.

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

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.

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.

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.

Kentucky bourbon from Heaven Hill, named after the 18th-century Baptist preacher whom legend credits with first ageing whiskey in charred barrels. Rich and spicy.

Kentucky bourbon from Heaven Hill, named after a distiller of 1783, one of Kentucky's earliest. Good-value bourbon.

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

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.

Kentucky bourbon from Lawrenceburg that makes ten recipes from two mash bills and five yeast strains. Owned by Kirin.

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 Elgin, on the banks of the River Lossie. Light, fruity and good value, with plenty of cask finishes.

Speyside single malt from Angus Dundee Distillers. Light, fruity and good value.

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

Speyside single malt from Ballindalloch, owned by the Grant family since 1865. Known for rich, sherry-cask whisky; 105 is bottled at cask strength.

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 just north of Glasgow, made from unpeated barley, so there is no smoke. It runs its stills slowly for a rich, sherry-cask style.

Lowland single malt from Pencaitland, near Edinburgh, owned by Diageo. Light, floral and grassy: the 'Edinburgh malt'.

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 forest distillery in the foothills of the Japanese Alps, opened in 1973. Fresh, green and lightly smoky.

Blended Scotch founded in 1757 by Beaumont Hankey and Hugh Bannister. Owned by Inver House; light and smooth.

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.

Orkney single malt from Kirkwall, founded in 1798. It uses heather-rich Orkney peat, so its smoke is lighter and more floral than Islay's.

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.

Single malt from the Isle of Jura, off Scotland's west coast: an island of a few hundred people and one distillery. Mostly sweet and smooth with a light touch of peat.

Blended Scotch named after the 14th-century Scottish king Robert II. A value blend from Ian Macleod Distillers, popular in duty free.

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.

Highland distillery at Alexandria, near Loch Lomond. Unusual straight-necked stills let it make many styles of spirit, from fruity to heavily peated.

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.

Nikka's second distillery, opened in 1969 in the hills near Sendai, where two rivers meet. Makes a softer, fruitier single malt than Yoichi.

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.

Organic Scotch single malt from a small, renewably powered distillery on the Morvern peninsula in the West Highlands, opened in 2017. Fresh, fruity and modern.

Japanese whisky house founded in 1934 by Masataka Taketsuru, who learned distilling in Scotland. Runs the Yoichi and Miyagikyo distilleries and is known for Coffey-still grain whisky.

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.

Highland single malt from Wick, on Scotland's far north coast, founded in 1826 when the town was a herring port. Calls itself 'the maritime malt': light, briny and fruity.