Drambuie: Scotland's Sweet Whiskey Liqueur

In 1745, Prince Charles Edward Stuart, better known as Bonnie Prince Charlie, led a Jacobite uprising in an attempt to reclaim the throne of his ancestors. After his army was defeated at Culloden Moor, Scotland, the prince and his remaining followers fled to the Isle of Skye, where the prince gave his loyal Captain John MacKinnon one of his few remaining possessions: the recipe for Drambuie, a unique, whiskey-flavored liqueur. It was 150 years before the MacKinnon family began commercial production of the sweet-tasting after-dinner drink, which they still make today.
Produced in Kirkliston, just outside of Edinburgh, Drambuie is made from a combination of single malt and blended Scotch whiskeys (some of which have been aged for 15 to 17 years). It is one of the few liqueurs in the world to contain absolutely no grain, or neutral spirits, and consists only of whiskey, honey, and a selection of herbs and spices. In 1911, five years after its commercialization, Drambuie was the first liqueur to be accepted into the cellars at Buckingham Palace and the Houses of Parliament.
Now available in over 200 countries, Drambuie is a distinctively sweet, rich liqueur with a fragrant aroma. Its name derives from the Gaelic phrase An Dram Buidheach, which means "the drink that satisfies." Drambuie is often served in a cocktail called the "Rusty Nail"; equal parts Drambuie and Scotch whiskey are combined and served over ice.
Also available as a cream liqueur, Drambuie is considered Scotland's most significant contribution to the world's liqueurs.

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