The heart of old Scotland beat within the clan — ancient tribal families whose roots ran deep into Celtic soil. Over centuries, the land was shaped by Britons, Romans, Angles and Vikings, but it was the Picts in the north and the Scots from Ireland who ultimately joined forces under Kenneth MacAlpin in the 800s to form one mighty nation.
Clans were a fiery bunch — loyal to a fault, quick to feud, and not ones to let a good grudge die quietly (just ask the MacDonalds and Stewarts, who argued for about 300 years). Fierce, proud and spirited, the Highlanders defended their honour — and their whisky — with gusto.
Our Highlander Scottish Breakfast captures that same bold spirit: robust, malty and full of life. Crafted from 2nd Flush Assam, high-grown South Indian, Keemun Panda #1 and Chingwo County Orange Pekoe, it’s a hearty brew with notes of oak and malt — a nod to their beloved single malt Scotch. Best enjoyed strong, and even better with milk, it’s a true Highlander in a teacup.