Best Whisky Prices in Nairobi

Place an order for best whisky brands like Glenfiddich, Johnnie Walker and Jameson with FrontdoorKE Liquor Store and enjoy unbeatable whisky prices in Nairobi, along with fast doorstep delivery.

Best Whisky Prices in Nairobi

Place an order for best whisky brands likeΒ Glenfiddich,Β Johnnie WalkerΒ andΒ JamesonΒ with FrontdoorKE Liquor Store and enjoy unbeatable whisky prices in Nairobi, along with fast doorstep delivery.

BESTWHISKY

MORE SELLERS

Buy-BALVENIE-14YRS--700ML--at-Front-Door-In-Nairobi--today

16,999KSh

Enjoy the smooth and rich taste of Jack Daniel’s Honey, a perfect blend of whisky and honey liqueur. Order now from FrontDoor Kenya with 24/7 delivery anywhere in Nairobi.

4,800KSh

Buy-BALLANTINE'S-12YRS--at-Front-Door-In-Nairobi--today

5,200KSh

Order 8 PM Whisky Online | 24/7 Quick Delivery

1,050KSh1,200KSh

Glenfiddich 15 Years

10,700KSh

gentleman jack

6,435KSh

Hunter’s Choice Whisky delivers smooth, well-balanced flavors at an affordable price. Order now from FrontDoor Kenya and enjoy 24/7 delivery anywhere in Nairobi.

1,120KSh

Experience the smooth, rich flavor of Aberfeldy 12 Years whisky, delivered fresh by FrontDoor Kenya. Order now for 24/7 delivery across Nairobi.

8,100KSh

buy-glenlivet-15-years-in-nairobinew

9,600KSh15,700KSh

Buy-ABERLOUR-12YRS-700ML-at-Front-Door-In-Nairobi--today

8,500KSh

Glenfiddich 12 Years – A fresh and fruity single malt Scotch whisky from Speyside

6,900KSh10,140KSh

What is the Difference Between Whisky and Whiskey?

Whisky vs. whiskey spelling reflects difference in traits, traditions, and methods for the same drink

While whisky and whiskey might appear to be simple spelling variations of the same beloved spirit, these seemingly minor differences in spelling actually represent distinct characteristics, rich traditions, and unique production methods that set them apart. The world of whisky features renowned Scottish brands like Johnnie Walker, Macallan, Glenfiddich, and Glenmorangie.Β On the whiskey side, celebrated Irish brands such as Jameson, Bushmills Β stand alongside American classics like Jack Daniel’s, Jim Beam, and Maker’s Mark.

Whisky

The term “whisky” is more than a wordβ€”it’s a cultural emblem for countries like Scotland, Canada, and Japan, where the spelling deliberately omits the “e.” This choice reflects a deep-rooted heritage tied to the regions’ histories and their approach to crafting the spirit. In Scotland, for instance, whisky is synonymous with peaty, complex flavors honed over centuries, and brands like Johnnie Walker or Glenfiddich proudly carry this legacy. The absence of the “e” aligns with a curious linguistic trend: nations without an “e” in their nameβ€”think Scotland or Japanβ€”favor “whisky.” While not a universal rule, this pattern hints at a connection between national identity and spelling.

Whiskey

In contrast, “whiskey”β€”with the extra “e”β€”is the spelling embraced by Ireland and the United States, two nations that have shaped the drink in their own bold ways. This version of the word traces back to Ireland, where the “e” mirrors the “e” in the country’s name and reflects a heritage of smooth, triple-distilled spirits like Jameson or Bushmills. The Irish brought this spelling across the Atlantic, influencing American whiskey traditions, where powerhouses like Jack Daniel’s and Maker’s Mark thrive on robust flavors from corn or bourbon styles. Like its “whisky” counterpart, this spelling often aligns with a naming trend: countries with an “e” in their name, such as Ireland and the United States, lean toward “whiskey.”

Whisky

Production of whisky adheres to strict regulatory frameworks that shape its distinctive character. In Scotland, the Scotch Whisky Regulations mandate that the spirit must be distilled at under 94.8% ABV, aged for a minimum of three years in oak casks not exceeding 700 liters, and bottled at no less than 40% ABV. No additives beyond water and caramel coloring (E150a) are permitted.

Japanese whisky recently adopted formal regulations in 2021, requiring malted grains, fermentation by yeast, distillation under 95% ABV, three years of wooden cask maturation in Japan, and bottling at minimum 40% ABV.

Canadian whisky regulations require the spirit to be mashed, distilled and aged in Canada, with a mandatory three-year maturation period in wooden containers no larger than 700 liters, and bottling at minimum 40% ABV.

Whiskey

Regulatory frameworks for whiskey emphasize different production elements across regions. Irish whiskey regulations mandate triple distillation in copper pot stills, with a minimum three-year maturation in wooden casks and bottling at no less than 40% ABV.

American whiskey categories operate under distinctive rules: Bourbon must contain at least 51% corn in its mash bill, be distilled at no more than 160 proof (80% ABV), enter barrels at maximum 125 proof (62.5% ABV), and age in new, charred oak containersβ€”though no minimum aging period exists except for “Straight” bourbon, which requires two years.

Tennessee whiskey follows bourbon requirements plus an additional step of charcoal filtering (the Lincoln County Process). Rye whiskey must contain at least 51% rye grain, while American malt whiskey needs at least 51% malted barley. These requirements directly influence flavor profiles, with regulations serving as guidelines for the distinctive characteristics consumers expect from each variety.

Whisky

The distillation process for whisky often employs traditional methods that have remained largely unchanged for centuries. In Scotland, most single malt whisky producers utilize copper pot stills in a double distillation systemβ€”first through the wash still, then through the spirit stillβ€”resulting in a spirit typically collected at 65-70% ABV. This method preserves more congeners and flavor compounds, contributing to Scotch whisky’s renowned complexity. Japanese whisky generally follows similar distillation principles but often employs a wider variety of still shapes and sizes within a single distillery to create diverse flavor profiles for blending. Canadian whisky production typically involves a distinctive approach where base spirits are distilled to very high proofs (approaching neutral) in column stills, then blended with highly flavored “flavoring whiskies” from pot stills, allowing for remarkable consistency across batches while maintaining a characteristic light profile.

Whiskey

The distillation approach for whiskey varies significantly across producing regions. Irish whiskey’s hallmark triple distillation processβ€”using three copper pot stills in sequenceβ€”creates an exceptionally smooth spirit with higher alcohol content (80-90% ABV) and fewer congeners than double-distilled counterparts. This additional distillation removes more impurities while sacrificing some grain character in favor of a lighter, more refined spirit. American whiskey production generally employs the column still (patented by Aeneas Coffey in 1831), which allows for continuous rather than batch distillation. Bourbon typically undergoes column distillation to about 70% ABV, preserving substantial grain flavors, then a second distillation in a doubler (similar to a pot still) to refine the spirit while maintaining robustness. Tennessee whiskey follows similar distillation methods but incorporates the additional Lincoln County Processβ€”filtering the new spirit through sugar maple charcoal before barrel agingβ€”which mellows the whiskey by removing certain harsh compounds while introducing subtle smoky notes. These distinct distillation approaches directly influence the final flavor profiles, with pot stills generally producing more robust, character-driven spirits and column stills yielding cleaner, more consistent results.

.

Whisky

The flavor profile of whisky often showcases remarkable complexity with distinctive regional characteristics. Scotch whisky typically presents a spectrum ranging from the heavily peated, maritime Islay expressions with their medicinal iodine, seaweed, and intense smoke, to the honeyed fruitiness of Speyside offerings with notes of apple, pear, and vanilla. Highland whiskies often balance these extremes with medium-bodied character and subtle heather or honey undertones. Japanese whisky typically exhibits exceptional balance and precision with delicate fruity notes, light honey sweetness, and subtle smoke in some expressions, prioritizing harmony rather than bold flavor dominance. Canadian whisky generally delivers a lighter, smoother character with prominent rye spice notes, caramel sweetness, and subtle vanilla, often described as approachable with less intense grain character than its counterparts. The mouthfeel of these whiskies tends toward the medium-bodied, with varying degrees of oiliness or dryness depending on distillation practices and cask selection.

Whiskey

The flavor characteristics of whiskey reveal distinctive profiles shaped by production methods and regional traditions. Irish whiskey typically offers a remarkably smooth, accessible character with prominent notes of honey, orchard fruits, and cereal grains, complemented by a signature creaminess from triple distillation that reduces harsh elements. American bourbon presents a bold, sweet-forward profile dominated by vanilla, caramel, and butterscotch derived from new charred oak barrels, balanced against corn sweetness and moderate spice notes. Tennessee whiskey maintains similar sweetness but introduces a distinctive mellowness from charcoal filtration, softening harsh edges while adding subtle maple and charcoal undertones. American rye whiskey delivers pronounced spicy characteristics with notes of black pepper, cinnamon, and clove, often accompanied by dried fruit elements and an assertive, drying finish. The texture of American whiskeys tends toward fuller body and more pronounced mouthfeel than their international counterparts, with higher corn content creating viscosity while rye contributes structural backbone. These distinctive flavor profiles have developed alongside cultural drinking preferences, with the sweeter, more robust American styles historically appealing to palates accustomed to stronger flavors, while the smoother Irish and balanced Canadian styles cater to preferences for approachability and versatility.

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Popular Whisky Varieties available in Frontdoor Kenya

Product NamePrice (KSh)ABV (%)Volume (ml)OriginRatingIn Stock
8PM Whisky1,050 |1,20042750 | 1,000India4.5Buy Now
Aberfeldy 12YRS8,10040700Scotland4.5Buy Now
Aberfeldy 16YRS14,85040750Scotland4.5Buy Now
Aberfeldy 21YRS17,50040750Scotland4.5Buy Now
ABERLOUR 12YRS8,50040700Scotland4.5Buy Now
All Seasons Whisky1,36542.8750India4.5Buy Now
Bains Whisky3,40043750South Africa4.5Buy Now
Ballantine's5,20040750Scotland4.5Buy Now
Ballantine's 21YRS21,20043700Scotland4.5Buy Now
Balvenie 12YRS12,19943700Scotland4.5Buy Now
Best Whiskey1,30043750South Africa4.5Buy Now
Black & White1,400 |1,85040750 | 1,000Scotland4.5Buy Now
Bulleit Bourbon4,90045700America4.5Buy Now
Bushmills 10YRS5,90040700Ireland4.5Buy Now
Caol Ila 12YRS8,00043750Scotland4.5Buy Now
Cardhu 126,50040700Scotland4.5Buy Now
Chivas 12 Years4,50040750Scotland4.5Buy Now
Chivas Regal 12 Years24,000404,500Scotland4.5Buy Now
Chivas Royal Salute 21 Years17,20040700Scotland4.5Buy Now

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