The blend recipe for Passport was developed by Chivas Brothers’ blender Jimmy Lang during the 1960s. It was a classical Chivas blend in that it embraced the company’s Speyside single malts, including Strathisla and Glen Keith.

During the 1970s malt from the newly-built Allt-a-Bhainne and Braes of Glenlivet (now Braeval) distilleries began to appear in the Passport recipe.

From 2001 part of Pernaud Richard.