Variously called "Aqua Vitae", "Eau de Vie" or "The Spirituous Waters" – spirits are much more than just alcohol. In order to understand them it's necessary to know a little about the artful process behind their creation.

Beer is good for quenching one's thirst, while a glass of wine must be savoured slowly to be appreciated. Both good beer and carefully produced wine contain a multitude of aromas and nuances in flavour. These are the same elements that an experienced distiller tries to conserve when producing high concentration alcohol.

High quality brandies, cognacs and whiskies offer a wide spectrum of aromas. They impress the nose as well as the palate with an intense, balanced, round and mild note. Many factors play an important role in obtaining such exquisite spirits. These include: ripe grains; juicy grapes; good technical conditions (such as a good-quality still); the knowledgeable, almost affectionate execution of all necessary tasks; and finally, a long, slow aging period in first-rate wooden barrels.

As independent bottlers with extensive worldwide experience, we here at Simon Brown are constantly searching for unique spirits that are full of character. A high-quality Scottish single malt whisky, for instance, is like a small piece of its country of origin in a glass. The crystal-clear Scottish water, the barley, and the peat typically used to fire it merge with the 'terroir' (the rough, changeable landscape and salty, turbulent sea). All this is absorbed by the whisky through the barrels' wooden fibres during its long aging period. Close your eyes and place your nose deep inside the glass. Now calmly and evenly inhale the fragrance of Scotland. Press the glass against your lips and let your tongue slowly take in the flavours. Deliberate over the taste and try to experience what the distiller would like to offer you: a work of art.