Duty-free whisky at MTY

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 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.

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.

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.

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.

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 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.

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.

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.

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 Scotch named after Thomas Parr, an Englishman said to have lived to 152. Its square, crackled bottle can balance on one corner.

Chivas Brothers' prestige blended Scotch, first made in 1953 for the coronation of Queen Elizabeth II. Every blend is at least 21 years old and comes in a porcelain flagon.

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.

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.

Speyside single malt from Craigellachie, licensed in 1824. Known for its 'curiously small' stills and sherry-seasoned oak casks, and among the world's most collected whiskies.

Japanese blend from Chugoku Jozo of Hiroshima, matured in a disused railway tunnel at Togouchi. It uses imported whiskies, so it is aged in Japan rather than distilled there.