Web development. Scotch Whisky

This is an example of web design and development work. A local Edinburgh company (Glencaillie Spirit Company Limited) needed to make a website for its new products - new brands of malt whisky and gin.

The goal was - based on the given existing designs of bottles and labels to create a marketing website that would not only list products, descriptions and show lables, but also reflect the character and pass it its exquisite taste.

The site provides some technical information on products, terms and conditions, history behind the brand and a few recepies that we are publishing below, just for someones interest:

WHISKY COLLINS

2oz Golden Glencaillie, 1oz lemon juice, dash of sugar syrup, soda.
Shake the ingredients, except the soda. Pour into a long glass and top with soda. Decorate with a slice of lemon. 

SCOTCH FIZZ

1oz Golden Glencaillie, 1/2oz Fraise, chilled Champagne.
Pour the spirits into a wide champagne glass and top with Champagne. Decorate with a strawberry.

McTODDY

1 1/2oz Golden Glencaillie, 1/2oz Madeira, 1oz lemon juice, sugar to taste, 2 cloves.
Place the ingredients and a metal spoon in a heavy goblet. Pour on boiling water and stir well. Decorate with a slice of lemon.

CLANSMAN'S COFFEE

1 oz Golden Glencaillie, 3/4oz Sambucca. black coffee, whipped cream.
Wipe the rim of a goblet with a piece of lemon and dip it in brown sugar. Pour the spirits and coffee into the glass, add sugar to taste and float the whipped cream on top. Decorate with grated chocolate.

HIGHLAND FLING

1oz Golden Glencaillie, 1oz Blue Curacao, 1/2oz Orange Bitters, soda.
Serve the spirits in a large goblet, topped with soda. Decorate with a slice a kiwi and starfruit.

ROB ROY

1oz Golden Glencaillie. 1oz Sweet Vermouth, dash of Angostura Bitters.
Shake the ingredients, strain into a cocktail glass. Decorate with a cherry on a stick.

LONG HOT SUMMER

2oz Golden Glencaillie, 1/2oz Campari, dash of Angostura Bitters. 

Brief history of the brand 

Many years ago a society was established in Scotland by a number of whisky devotees in and around the Edinburgh area. The members prided themselves on their knowledge of the "national" drink and excellent regional food. With regular "tasting sessions" in their luxurious and sumptuously furnished homes they enjoyed the smooth golden "usquebach", the water of life.

As their emblem they chose the majestic "Capercaillie", a rare and beautiful game bird, with its wonderful fantail and plumage, native to the ancient Caledonian pine forests and the Scottish Highlands (and threatened with extinction). Thus the society became known as the Capercaillie Club. At the annual dinner and other events the Capercaillie was, and still is, toasted.

Over the years the Capercaillie Club has always been somewhat limited in membership because of the requirement to be a whisky connoisseur (but not necessarily a Scot). Nowadays, fine whisky and other spirits are appreciated by all ages and nationalities and the Capercaillie Club is expanding rapidly. The recent election of a new Grand Steward of the Capercaillie Club has enabled a change in philosophy that permits a more commercial approach. As a result, the finest spirits, all produced in Scotland, will be sold to Scots throughout the world and also to the "Sassenachs" and others abroad who appreciate fine drink, under the "Glencaillie" label.