Bell’s is one of the pioneering brands of blended scotch whisky. In 1825, Thomas Sandeman (a cousin of the founder of the port house) set up as a wine and spirit merchant in Perth, Scotland. In 1845, Arthur Bell (1825–1900) joined the firm as a traveler. By 1851 he was a partner and had started to blend whiskies.
It was his son, A. K. (Arthur Kinmond; 1868–1942), who expanded the business, with the help of his brother Robert. Although Arthur Sr. had created brands such as Curler, he could not be persuaded to put his own name on a bottle. It wasn’t until after his death that Arthur Bell & Sons launched Bell’s Extra Special.
The firm branched into distilling in the 1930s with the purchase of Blair Athol, Dufftown, and later Inchgower distilleries. It would also build the now-silent Pittyvaich. By 1954, Bell’s was in 130 markets—it had a strong following in South Africa—but its main focus was the United Kingdom. By the 1970s, under the dynamic leadership of managing director Raymond Miquel (1931–), it became the United Kingdom’s top-selling blend, and the company began diversifying into the hotel industry.
As it was gearing up for an export push in 1985, Bell’s was bought by Guinness and then became absorbed within Diageo and remained a UK-focused brand. It carried an eight-year-old age statement between 1994 and 2008.
“A Guide to Bell’s.” Diageo website. https://www.diageobaracademy.com/en_zz/know-your-liquid/our-brands/bells/ (accessed April 15, 2021).
By: Dave Broom
The Bénédictine distillery at Fécamp, Normandy, ca. 1900; note the rank of state-of-the-art steam-heated pot stills to the right.
Wondrich Collection.
The Bénédictine distillery at Fécamp, Normandy, ca. 1900; note the rank of state-of-the-art steam-heated pot stills to the right. Source: Wondrich Collection.