In 1844, James Whyte and Charles Mackay spotted an opportunity in the bustling dockyards of the River Clyde. Brandy had long been the drink of choice among the hard-working residents of Glasgow, but the dynamic duo launched a superior blended whisky which quickly overtook it. As the city’s population grew exponentially, so did Whyte & Mackay whisky.

The secret to Whyte & Mackay’s success lies in its triple maturation process, with careful blending creating a harmony of flavours for a smoother, richer taste. The finest single malts and aged grain whiskies are selected from Highland and Speyside distilleries and are carefully aged before blending in sherry casks. This third stage in the maturation process produces a blended whisky rich in colour with golden highlights, round and full on the nose with smooth, rich flavours of honey and fruits.

Whyte & Mackay recently won a gold medal (96 points) at the International Wine & Spirit Competition. Why not try their preferred serve, a Whisky and ginger: pour 25ml of Whyte & Mackay, topped up with ice, ginger ale and a squeeze of fresh lime. Or swap ginger ale for cola if you prefer.

Find out more at the Whyte & Mackay website.