Scotland’s oldest continuously family-run blended whisky makers have rung the changes on their signature blend, redesigning its packaging and renaming it Grant’s Triple Wood, to better communicate its maturation in three distinct casks – virgin oak, American oak and refill bourbon.

And those changes come with the message that not all blended whisky is created equally, and a good blend is by no means the poor cousin of single malts.

As Justin Strzadala, brand manager of whisky at William Grant & Sons, says, there’s a lot more to blended whisky’s story than people think, “both in terms of how it’s made and the flavour profiles”.

He points out that the process of blending a Scotch whisky is both complex and time-consuming, and why the position of Master Blender at any distillery is among the most coveted within the whisky industry.

And, he adds, the flavour profile of a blended Scotch can be very complex, made up of multiple layers of flavour and mouthfeel. Indeed, because of the different types of blends used and the characteristics they impart, a quality blended Scotch can be smoother and more complex than a single malt.

In the case of Grant’s Triple Wood, that means whisky aged in three different casks, with the heritage of a fifth-generation blended whisky maker behind it. As Brian Kinsman, Master Blender and Malt Master at William Grant & Sons, explains, virgin oak provides spicy robustness, American oak lends subtle vanilla smoothness and refill bourbon brings brown sugar sweetness. “It is distinctive to taste and there is a balance of qualities drawn from the character of the wood,” he adds.

That results in a hugely versatile drink able to enjoyed neat, over ice, with a favourite mixer and, most notably, as the base of many classic and signature cocktails.

When it comes to cocktails starring Grant’s Triple Wood, the espresso martini in particular might prove a surprise to drinkers of the traditional gin or vodka versions. To make it, add 30ml Grant’s Triple Wood, 30ml Tia Maria and 30ml demerara sugar syrup to a cocktail shaker with ice and shake vigorously. Pour into a martini glass and garnish with coffee beans.