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Christmas, served best with great friends and great whisky.
Glass, ice, Ballantine’s. Wherever you are this Christmas.
Time to give the traditional Horse's Neck a lemongrass kick.
Shake up the whisky sour with a splash of star anise syrup.
Freshen-up the classic Manhattan. Add a sprig of mint and a dash of sherry.
Haris Nukem likes it fresh. Make it: ice your glass then add 35ml of Ballantine’s Finest. Top with lemonade and garnish with fresh mint and lemon peel. #StayTrue
Haris Nukem likes it fresh. Make it: ice your glass then add 35 ml of Ballantine’s Finest. Top with lemonade and garnish with fresh mint and lemon peel. #StayTrue
Discover the expressions that make great portraits with photographer Haris Nukem.
Photographer Haris Nukem reveals his simple trade secret.
“Open-minded and eclectic.” Photographer Haris Nukem mixes with London’s diverse drinkers at The Owl & Pussycat.
The perfect gift, perfectly wrapped.
Ditch the box and become a wrap star. Here’s how.
Meet Haris Nukem, the photographer who shuns portrait perfection for in-your-face raw emotion.
The River Ma is a hot-blooded cocktail that contains the fiery heat of Scottish passion and the deep warmth of Ballantine’s.
The River Ma is a hot-blooded cocktail that contains the fiery heat of Scottish passion and the deep warmth of Ballantine’s.
Face-screwingly sour and excitingly sweet. Inspired by Dave Ma, we’re taking cocktails to new heights with the Ben Nevis Punch.
Inspired by rugged Scotland, immortalised by artist Dave Ma and brought to life by our very own mixologist. Meet the Truffle Blazer cocktail.
It starts with Ballantine’s Finest and ends with a garnish of gingerbread crumbs. The Festive Sour is a cocktail, Scottish style.
Introducing our new limited edition bottle artwork, photographed by artist Dave Ma.