Whisky liqueurs are created by adding flavourings such as sugar, honey, fruits, herbs and nuts. Back before the mid nineteenth century Scotch whisky was drunk without the benefit of ageing in oak casks; thus it was very raw and fiery. It was common, particularly in higher circles to add honey and herbs to make the whisky more palatable. These were the predecessors of todays Whisky Liqueurs.
Showing 9–16 of 17 results