Seattle-Tacoma 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.

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.

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.

Canadian whisky aged in a shipping container exposed to the weather, so the swings in temperature push the spirit in and out of the wood. Finished in wine and Hungarian oak casks.

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.

The first bourbon sold as a single barrel, launched in 1984 at what is now the Buffalo Trace distillery in Kentucky. Each bottle has a racehorse stopper; the eight poses spell B-L-A-N-T-O-N-S.

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.

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.

Kentucky bourbon with a high share of rye in the mash, which gives it a spicy, dry edge. Revived by Tom Bulleit in 1987 from a family recipe and now owned by Diageo.

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.

Highland single malt from Alness on the Cromarty Firth. Every bottle carries a 12-pointed royal stag; the style is rich, sherried and chocolatey.

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 straight bourbon from Buffalo Trace, aged 10 years. Rich, with toffee, orange peel and oak.

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.

One of only three working distilleries in Campbeltown, once the whisky capital of the world. A briny, oily coastal 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 just north of Glasgow, made from unpeated barley, so there is no smoke. It runs its stills slowly for a rich, sherry-cask 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.

Distillery in Park City, Utah, founded in 2006, the first in the state since Prohibition. Known for blending sourced bourbons and ryes, such as Double Rye.

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.

Small-batch Kentucky bourbon from the Beam family, created by Booker Noe. Full-bodied at 100 proof.

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.

Craft distillery in Columbus, Ohio, that makes whiskey from local grain. Known for wheated and rye whiskeys and creative cask finishes.

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.

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

Kentucky distillery in Louisville founded by Kaveh Zamanian. Known for unusual mash bills, such as a bourbon with honey-malted barley.

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.

American whisky launched in 2024 by Beyoncé with Moët Hennessy, named after her great-grandfather Davis Hogue. A rye-led whisky finished in sherry casks.

Peanut-butter whiskey from San Diego, California, launched in 2018. Sweet and nutty, made for shots and cocktails.

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 Spey valley, matured only in sherry casks. Rich and fruity.

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

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.

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.

Craft whiskey from Woodinville, Washington, grown and distilled in the state. Owned by Moët Hennessy since 2017.