Home > Food & Drink > Drinks > Spirit Spotlight: Chivas Regal XV goes for the gold with a cognac finish
Spirit Spotlight: Chivas Regal XV goes for the gold with a cognac finish

How often have you associated Scotch with an old man’s drink? The image of an old man with a fancy walking stick sipping Scotch neat comes to mind more often than a young man at a party. That’s all about to change with the launch of the new Chivas Regal XV, a Scotch blended for the contemporary palates.

“We know that Scotch whisky fans love Chivas’ house style but are also looking to experiment with new tastes and find different ways to enjoy their favourite spirit,” says Chivas Regal global marketing director Richard Black. “A disruptive move for the category, Chivas XV presents a more contemporary side to Scotch, and encourages whisky drinkers to create memorable experiences that live on long after the celebration.”

Chivas Regal XV
The Chivas Regal XV is finished in cognac casks.

The Chivas Regal XV is a 15-year-old blend of whiskies that have been finished in Grande Champagne cognac casks for a rich, refined, and velvety taste that cognacs are known for. The Scotch is bottled at 40% abv and is designed to be consumed in shots or cocktail forms — perfect to get the party going.

On the nose, the whisky has a rich and sweet aroma of stewed red apples, orange marmalade, honey, and cinnamon. Take a sip and you’ll find that it goes down smoothly. On the palate, Chivas Regal XV tastes of poached pears with butterscotch and caramel toffee, with a rounded vanilla finish.

Sandy Hyslop, Chivas’ director of blending explains: “Chivas XV is a whisky that successfully combines the Chivas tradition and passion for blending with a modern thirst for shared experiences.”


PohNee Chin

Editor, Kuala Lumpur

Poh Nee is the editor and writes about travel and drinks. When she's not living out her holiday dreams via Google Earth and sipping on an Old Fashioned down at the local bars, you can find her snug at home bingeing on Netflix and mystery fiction.


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