Fans of Hepburn’s Choice will soon notice a change in the look of the bottles.

Family owned Scotch whisky distiller, blender and bottler Hunter Laing & Co. has announced a new look for the Hepburn’s Choice range.

The new design

Each bottling, whether as a single cask or small batch, showcases the characteristics of a particular Scottish distillery.

The colours of the new design denote the whisky region of the distillery, giving consumers a quick and handy reference as to flavour profile.

The range is named in honour of the directors’ late maternal grandfather, William Hepburn, who travelled the globe with his role in the Diplomatic Service.

The new design harks back to the 1960s and William’s heyday, when he lived in places as diverse as Hong Kong, Istanbul, and Nairobi.

The Hepburn’s Choice range is bottled at 46% ABV and without artificial colouring or chill-filtration.

Commenting on the new design, managing director Stewart Laing said:“We’re extremely proud of the new design. We aimed to produce a refreshing, vibrant look and feel that would catch the eye of whisky fans worldwide, with a nod to our family heritage.”

Adding to his father’s comments, Scott Laing, business development director, said: “The new look of Hepburn’s Choice is colourful, eye-catching and exciting, which we know will create intrigue with loyal fans of the range and whisky enthusiasts around the world.

“Our range is bottled as 70cls and has been matured in a variety of different casks. The liquid is as good as ever, and we can’t wait to see people’s reaction to the new branding.

“My grandfather’s long experience of attending embassy functions gave him a fine sense of appreciation for his homeland’s whiskies. We believe these bottlings would indeed have been ‘Hepburn’s Choice’.”

The new-look collection will be available worldwide from early September, and for more information, visit the Hunter Laing website.

The collection will be available to purchase from Ardnahoe Distillery, which reopened to the public on Monday 20 July.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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