Speyburn Highball

Spirit, soda, ice – served in a tall glass.

That’s the highball. Been that way since the 1800s.

We just use our award-winning 10 Year Old instead of whatever’s on the shelf.  

 Light, refreshing, effortless. 

WHAT YOU’LL TASTE 

Our 10 Year Old with its orchard notes and citrus edge. Just longer, fizzier, more refreshing.  

WHAT YOU’LL NEED  

• 40ml Speyburn 10 Year Old
• Soda Water
• Lots. Of. Ice.
• Orange slice or lemon wedge (if you like)

HOW TO MAKE A HIGHBALL  

1. Load a highball glass with ice.

2. Add the whisky. 

3. Top with soda water. 

4. Stir gently with a bar spoon. 

5. Garnish with citrus if you fancy. 

6. Drink.  

WHY IT WORKS 

Our 10 Year Old has the fruit and vanilla. The soda has the fizz. Together they create something light and drinkable that still tastes like Speyside single malt. 
 

No fuss. 

WHERE DID THE HIGHBALL COME FROM? THE SHORT STORY BEHIND THE TALL GLASS 

The highball happened in the late 1800s. The name came from the railroads – “highball” meant a train running smooth and fast. The drink got the same name for the same reason: simple, straight, no fuss. 

 It travelled east in the early 1900s and caught on in Japan. Ask for a whisky highball in Kyoto and you’ll be given whisky and soda.  

 We’re fine with that.