A group of whisky industry experts has launched a collection of premium blended sodas, designed to elevate the whisky highball.

Spey Soda is available in four expressions in 20ml glass bottles and 15cl cans. The brand was developed specifically for whisky, with each expression formulated to complement, contrast, and celebrate different whisky styles.

The concept is the brainchild of Piers Adam, the owner of the famous Craigellachie Hotel in Speyside, and founder of Copper Dog Whisky, Mahiki, and Whisky Mist London. He developed the mixers alongside a group of industry experts – from master distillers to leading bartenders – and the result is a range designed to appeal to whisky fans as well as offering “an approachable gateway” for curious newcomers.

Adam said: “The world’s most considered spirit deserves an equally considered mixer. We have built our sodas entirely around the spirit, refusing to ask whisky to bend to the mixer. Our founding belief is that whisky deserves better. We want to be whisky’s ultimate partner-in-craft, collaborating closely with the brands, on-trade icons, and off-trade operators who are already doing extraordinary work welcoming the next generation of consumers into this world.”

Spey Soda’s retail and on-trade engagement programme will be led by Freddie Copestick, who began his career as portfolio business manager at Freixenet Copestick, before moving on to head of sales at Nicholson.

Copestick said: “Whisky brands, retailers and bartenders see the whisky highball growing in the UK, but until now there has been nothing on the shelf made specifically to sit next to whisky. Spey Soda gives them that. It is a simple, premium add-on to every existing whisky sale and a tool to recruit new consumers to the whisky category. A refreshingly authentic partner, helping them champion the highball serve with their customers.”

The four variants of Spey Soda are: Pure & Natural, a clean, crisp, and “wonderfully restrained” soda for layered, characterful whiskies, allowing the spirit to remain centre stage; Grapefruit & Gorse, a bitter and aromatic mixer made for bold, smoky, and coastal whiskies; Apple & Heather, a lively but gently sweet blend, designed for more delicate and floral whiskies; and finally, Ginger & Honey, which is described a being warming, rounded and rich, to complement deeply sherried whiskies, which are packed with dark fruit and festive spice.