The Bell's blend is famed for its distinctive character
and taste. To achieve this, Bell's draws its inherent qualities
several of Scotland's finest distilleries, each with its
own extra special appeal.
All Scotch whisky is matured for at least three years, but
in the case of Bell's, every drop is aged for eight years
or even longer. Over time, in the traditional oak cask,
something miraculous happens; and after drawing out the
complex, delicious flavours of the wood, the whisky emerges
mellow, rich, full flavoured and altogether finer. Because
the oak cask has previously held either sherry or bourbon,
those extra flavours seep in too, helping to round out the
Athol Distillery Pitlochry, Highland
Established in 1798 in the picturesque town of
Pitlochry, Blair Athol is one of the oldest working distilleries
in Scotland. This renowned distillery stands on peaty moorland
in the Highland resort and offers a malt of mellow, deep-toned
aroma with a strong fruity flavour and smooth finish. Dundee
cake, in a nutshell. The key, signature malt is made at
Caol Ila Distillery
Fresh with a salty tang, as you might expect from
a distillery that is buffered constantly by the sea on the
north east coast of Islay. A whiff of smoke in the sweet,
lingering aftertaste. The distillery was built in 1846.
On a clear day, it's possible to see Ireland, which is about
15 miles to the south west. Caol Ila is Gaelic for the "Sound
of Islay" which the distillery overlooks.
The old stone buildings of this distillery stand
proudly beside the Dullan River. From inside its walls comes
a single Highland Malt Whisky with a delicate, fragrant,
almost flowery aroma and taste which lingers on the palate.
Sweet and sour. Bells bought this distillery from 1933 and
United Distillers purhcased the site in 1985.
the 'Garden of Scotland', a forest walk of a malt, with
fresh green grass giving way to spicy wood
and late summer fruits. Soft spring grass. Because of the
distillery's closeness to Scotland’s capital city,
the distillery is a famed stopping point on the tourist
trail – and the proud producer of what is commonly
known as ‘The Edinburgh Malt’ – the pale,
dry aperitif of choice for polite society.
was purchased by Buckie Town Council in 1936 for just 1000
pounds, before Arthur Bell recognised its
potential a mere two years later and snapped it up for 4000
pounds. Standing close to the sea on the mouth of the River
Spey, Inchgower offers a malt of complex aroma and fruity,
spicy taste with a hint of salt.
Courtesy of Bell's Whisky