Those of you who can only afford the cheaper brands of whisky can take comfort in the fact that they’re probably less damaging to your health.
Researchers have discovered that the Scotch single malts often matured for over 10 years are more likely to cause cancer than the cheaper varieties.
Researchers from Maastricht University found the expensive whiskies and bourbons were higher in polycyclic aromatic hydrocarbons (PAHs), which are believed to cause cancer.
The high PAH content could be caused by the flavouring of the whiskies by peat fumes and by charcoal filters used in the US to prepare bourbons. PAHs in the environment are caused by the incomplete combustion of fossil fuels.