A blend of some thirty five mature Malt and grain Whiskies from the Highlands, Islands and Lowlands of Scotland, all brought together to create an outstanding blended Scotch Whisky. An extremely fine, well rounded and consistent character with a distinctive nutty and spicy flavour that makes Bell's truly extra special. Of course, Bell's wouldn't be so Extra Special if it didn't have a good dollop of nutty Blair Athol Malt in the blend – the signature malt whisky at the heart of Bell's that makes your dram of so recognisable.
When the Master Blender at Arthur Bell & Sons stands up to compose another vatting of Bell's Whisky, he has an entire orchestra of flavours to work with. With six grain whisky distilleries to choose from, he selects the best from four of them. He then selects the malts from the 88 distilleries still working in Scotland – concentrating on regional styles rather than particular distilleries. In the Victorian Spa town of Pitlochry, not far from Perth, lies the ancient distillery Blair Athol. One of the oldest distilleries in Scotland, its origins can be traced back to 1798, when it was still called Aldour. It obtains its water from the Allt Dour Burn which flows through the grounds from the mountain springs of Ben Vrackie
A light-bodied whisky with a pale gold colour, Blair Athol contributes the aromatic notes with a hint of butterscotch and ginger, the intriguing spicy tastes that are the defining characteristics of Bell's. The soft Lowland style represented by Glenkinchie, the classic Spey valley whiskies represented by Pittyvaich. The Highland style is represented by Inchgower, the Islands by Talisker and finally, just for good measure, a wee drop of reeky peat from Islay's Caol Ila is added