London Stansted duty-free whisky 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.

Islay single malt from the island's south coast, founded in 1815. Heavily peated yet sweet, with citrus, tar and smoke.

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.

Highland single malt from Edderton, on the Dornoch Firth, founded in 1790. Fruity, spicy and bright, bottled by age statement.

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.

Speyside single malt from Forres, revived by Gordon & MacPhail in 1998 after it was mothballed. Made in an old style, with a light touch of peat.

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.

Kentucky bourbon from the Buffalo Trace distillery in Frankfort, which kept working through Prohibition making 'medicinal' whiskey. Sweet, with vanilla, toffee and spice.

Islay single malt from the island's north-east shore, founded in 1881. Unlike most of Islay it is mostly unpeated: nutty, sherried and gently salty.

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.

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

Irish distillery in County Louth, founded in 1987 by John Teeling. It broke the big producers' hold on Irish whiskey and makes peated and grain whiskeys.

English whisky from the Cotswolds distillery near Stourton, founded in 2014. Single malt from local barley, with a fruity 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.

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 with a high share of Speyside and Islay malt, launched in 2021 by Sweetdram. Sold in a dark bottle with a Victorian-style illustrated label.

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.

Buffalo Trace's tribute to Colonel E. H. Taylor, who pushed for the Bottled-in-Bond Act of 1897. Small-batch bourbons and ryes, bottled at 50%.

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

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.

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

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.

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.

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.

Islay farm distillery founded in 2005 at Rockside Farm, which grows some of its own barley. Fresh, smoky single malts.

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.

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.

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.

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.

Welsh single malt from the Brecon Beacons, distilling since 2000. Uses a single copper Faraday still that makes a light, fruity spirit, often finished in Madeira or sherry casks.

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.

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.

Indian single malt from Rampur in Uttar Pradesh, made by Radico Khaitan. The hot foothill climate ages it fast; rich and fruity.

Straight rye whiskey named after the Sazerac, the New Orleans cocktail. Made at the Buffalo Trace distillery in Kentucky, spicy with hints of clove and anise.

Irish single malt in a hexagonal black bottle, matured in Oloroso sherry casks. Made by master blender Alex Thomas.

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.

Speyside single malt from Rothes, founded in 1897 and owned by Inver House. Light, fresh and honeyed, and good value.

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.

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.

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 the Livet glen, near Scotland's highest village. Gentle and smooth, with peated versions too.

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.

Glasgow blended Scotch founded in 1882, known for 'triple matured' blends finished in sherry casks. The same company makes Dalmore, Jura and Fettercairn.

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.

Japan's first malt whisky distillery, opened by Suntory in 1923 between Kyoto and Osaka. Rich and fruity, with some whisky aged in Japanese mizunara oak.