‘Some people are still on the fence’ - Inside Chivas Regal’s crystalgold clear ‘whisky’
Recently Chivas Regal, the luxury Scotch whisky brand from the Chivas Brothers portfolio, unveiled its first clear spirit drink: Chivas Regal Crystalgold. Rosalind Erskine spoke to master blender Sandy Hyslop about how and why this new addition was made.
I’ve lost count of how many friends and family members who tell me that they don’t drink whisky. But most are partial to a gin or vodka, even white rum on occasion, and they’re not alone. Wine and clear spirits dominate the drinking preference of adults in the UK according to YouGov, and while whisky is still a popular choice, it’s also one of our most successful exports.
The Scotch whisky industry is moving, thankfully, towards attracting a younger, diverse audience and, in doing so, looking to bring along those that enjoy clear spirits, which is why the introduction of Crystalgold, Chivas Regal’s clear spirit drink that’s been oak aged, was an interesting opportunity. Launched back in September, and taking three years to perfect, master blender for Chivas, Sandy Hyslop, called it “an unbelievable team effort.”
Chivas Regal Crystalgold has been created through a bespoke filtration process that extracts the colour from golden, oak-aged spirit. The result, the team said, is “a crystal-clear, colourless and ultra-smooth liquid that retains the rich depth of flavour consistent with the Chivas Regal house style, while offering the versatility and mixability of a clear spirit.”
Mr Hyslop described how it was created, saying: “Chivas Regal Crystalgold began with a bespoke oak-aged blend - essentially a really strong foundation for us to build on. What followed was three years of experimentation to develop a bespoke filtration system that could achieve crystal clarity without sacrificing the flavour and smoothness people associate with Chivas Regal.
“It was an unbelievable team effort. Our blending and technical teams worked incredibly closely throughout the process, testing and retesting every parameter - from temperature conditions to flow rates and filtration stages - until we found the sweet spot. Their combined expertise was absolutely key to retaining the character of our house style while unlocking an entirely new aesthetic for the brand. The result is a crystal-clear spirit drink that breaks new ground for us - visually striking, technically innovative and still unmistakably Chivas in depth and character.”
This new spirit drink, which can’t be called a whisky as the filtration and removal of the cask-acquired colour is forbidden by Scotch Whisky regulations, is a brand new approach and really pushed the team, as Mr Hyslop explained: “The launch of this spirit drink marks an entirely new approach to our blending and filtration techniques of how we have done things before at Chivas Brothers. Throughout the entire process, the main question that remained front of mind for me and my team was: “how do we retain as much flavour as possible?”. Everything came back to this. We tweaked each parameter over and over again, refining each variable extensively. It was a case of test, test, test until we were completely and utterly satisfied that we had achieved this maximum flavour retention.”
As for the target audience, this new spirit drink is designed for changing tastes and habits, as Mr Hyslop explained: “We know that people are drinking earlier in the day - they’re seeking delicate, smooth and more versatile spirits. We wanted to make a crystal-clear spirit that would shine in occasions traditionally dominated by clear spirits, without sacrificing the unmistakable quality and flavour with which Chivas Regal is so widely associated.
“As blenders, it’s essential that we keep our finger on the pulse and respond to the changes in how consumers are enjoying spirits. Chivas Regal Crystalgold gives us the ability to enter these higher-octane social occasions – reimagining Chivas for modern drinking moments.
“Versatility was another priority for this innovation. Preserving everything people love about an oak-aged spirit and pairing this with the mixability of a clear one allows us to appeal to a wide range of drinkers – including those who typically reach for a Gin & Tonic or a longer vodka or tequila-based drink. We’re making those drinkers feel instantly at home.
“At the same time, it offers a new smooth and flavourful experience for drinkers who want something refreshing but still refined, providing an exciting option that Chivas Regal fans can enjoy neat, over ice or as the base for longer, lighter drinks.”
Since its launch, Mr Hyslop said that Chivas Regal Crystalgold has sparked conversations in the industry: “We decided to launch it at the Singapore Grand Prix as it marked the next phase of our partnership with Charles Leclerc - one that celebrates what’s possible when you push the boundaries. And the Singapore Grand Prix is such a spectacle in itself - it truly captures the same sense of precision, innovation and modern luxury we wanted to bring to Chivas Regal Crystalgold, so it felt like the perfect moment in the calendar to reveal it.
“Some people have instantly bought into what we’ve achieved and, as with any groundbreaking innovation, there are others who are a bit more 'on the fence', but it’s refreshing nonetheless to hear such varied perspectives and speak to so many different faces about what is a real breakthrough for us as a business.
“From a blender’s perspective, the most valuable feedback is always seeing how people respond when they taste the liquid for the first time. That moment when all the behind-the-scenes work becomes a sensory experience for someone else never loses its impact.
“I recently hosted a blind tasting of Chivas Regal Crystalgold with a small group; and watching their surprise turn into appreciation and hearing them identify the precise notes we’d worked so carefully to bring forward, made all the long hours feel worthwhile. The liquid truly speaks for itself, and the enjoyment it has generated globally in just a few months has been a pleasure to witness firsthand.”
Mr Hyslop added: “I couldn’t be prouder of my teams who brought this to life. What makes this release particularly special is that it marked the first truly collaborative project between my blending and technical teams, working hand in hand from the very beginning. That united approach brought a fresh dimension to the process and was instrumental in shaping a spirit as pioneering as this one. While the motivation behind Chivas Regal Crystalgold was driven by changing consumer habits, it’s been an opportunity to showcase our technical prowess and deliver an innovation that is genuinely groundbreaking for us as a brand and as a business.”
Designed for warmer climates as well as changing tastes, the spirit drink is ideal for cocktails including a “perfect sundowner” of Chivas Crystalgold, mint, elderflower, lime, Champagne and soda.
As we head into 2026 and with the whisky industry still facing uncertainty, time will tell if innovations like this new addition are the way forward.
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