Bell's whisky debudted in the 1950s, when Arthur Bell and James Roy started as Roy&Bell. Their first creation was a blend of sindle malts from Pitlochry and the Glenlivet district. Bell's as a whisky brand was registered only in 1904 by Arthur Bell & Sons. Its popularity peaked in the 1970s. The family company was taken over by Guinness in 1985, currently Bell's whisky is in Diageo's portfolio. The De Luxe version is a proposal of the company from the 1970s. The heart of Bell's blend formula has always been Blair Athol, Dufftown, Caol Ila and Inchgower and later also Pittyvaich.
Aroma: mild, sweet cereal, honey, vanilla, sweet bread, caramel, apples, peaches, lemon jam, notes of hay and peat smoke in the background.
Flavour: sweet, honey cereals, vanilla pudding, milk fudge, apples, gooseberries, quince jam, white pepper, notes of peat and oak.
Finish: medium long with notes of cereal, vanilla, honey, lemon zest, a mixture of herbal spices and peak and oak.
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