From 27 April through to 25 May, a handful of whisky experts will be present throughout the airport's terminals to provide travellers with information and advice about the different whiskies on offer within the building. They will also be offering cocktail suggestions and menu ideas.
A number of the airport’s restaurants and eateries will also be getting in the whisky spirit. Rhubarb British Restaurant & Bar will be serving the Glenmorangie The Tanye and chocolate knickerbocker glory, Bridge Bar Lounge & Dining will be dishing up a Haig Club whisky cured salmon creation, and a Glenlivet Master Distiller’s Reserve Whisky and vanilla panna cotta with tonka bean ice cream dish will be available from Gordon Ramsay’s Plane Food.
The airport has also joined forces with fashion designer Giles Deacon to create a set of bespoke whisky stones, which are designed to replace ice cubes. These will be handed out to those who spend £70 or more on whisky at Heathrow during the period.
The annual event aims to offer travellers the chance to taste whisky varieties, as well as learn more about the spirit.
The airport's top 10 selling whiskies are: Johnnie Walker, Glenlivet, Balvenie, Chivas Regal, Glenmorangie, Lagavulin, Aberlour, Jack Daniel's, Talisker and Jameson.
Jonathan Coen, retail director at Heathrow, said: "Whisky has become increasingly popular in recent years. Whether you’re a fan of the classic whisky advertisements of the sixties or simply love an Old Fashioned cocktail from time to time, we’re proud to stock a diverse range of whisky across our terminals.
"From Scotch, bourbon or single malt varieties, there’s something for everyone, and for anyone struggling to make up their minds, our expert tasters will be on hand to offer passengers advice on how best to enjoy this iconic British drink."
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