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Lark Distilling outlines growth plans as Australian whisky demand evolves 05.07.2026 - 13:47:56 | ad-hoc-news.deLark Distilling Co. Ltd (ISIN AU000000LRK1) is an Australian whisky producer that has built its business around single malt spirits from Tasmania. The company is listed on the Australian Securities Exchange and focuses on premium products aimed at both domestic and international consumers. Premium Tasmanian whisky positioning Lark Distilling has developed its brand around the idea of high-quality Tasmanian single malt whisky, using local ingredients and distinctive cask programs to differentiate its products. The business has grown alongside rising interest in craft and premium spirits, which has encouraged distillers to invest more in maturation stock and brand-building activities. The company emphasizes its heritage in Tasmania and the role of local climate and water in shaping its whisky style. This positioning helps Lark Distilling appeal to enthusiasts who look for origin stories, production transparency, and limited releases. Over time, such a focus can support pricing power in the premium segment and help defend margins despite higher input costs. Strategy and long-term focus Lark Distilling's long-term strategy centers on building a portfolio of aged whisky stocks, expanding distribution, and strengthening brand awareness in key markets. Distillers typically need to invest upfront in new make spirit and barrels, with revenue realized years later as whisky matures. This creates a capital-intensive business model but can result in valuable inventory if demand for aged products remains robust. Recent coverage of the broader Australian craft spirits scene suggests that producers are paying close attention to consumer trends, tourism, and export opportunities. For a whisky-focused company, this often means balancing cellar-door experiences, online sales, and partnerships with retailers and hospitality venues. Over time, a diversified route-to-market can help smooth revenue and reduce dependence on any single channel. Further information on Lark Distilling For more detail on the company and its disclosures, investors can review public filings and corporate materials that describe operations, governance, and strategic priorities. Core whisky portfolio and production Lark Distilling's core business revolves around producing and bottling Tasmanian single malt whisky, often with a range of styles that include core expressions and limited releases. Distillers in this segment usually operate pot stills, manage multiple barrel types, and monitor maturation across different warehouses to achieve the desired flavor profile. Production planning in whisky relies on forecasting future demand and aligning distillation volumes accordingly. Because whisky must mature for several years, producers aim to build a pipeline of casks by age, type, and intended product line. This inventory management is central to long-term value creation, as older whisky can support premium pricing and special releases that attract collectors and enthusiasts. Lark Distilling stock and trading venue Lark Distilling Co. Ltd shares trade on the Australian Securities Exchange, giving investors exposure to a specialized whisky business in the broader consumer and beverages sector. The stock reflects expectations about future whisky sales, margins, and capital allocation choices, including how aggressively the company invests in inventory and brand development. Because there is no verified live quote contained in the available data set for this call, no specific share price or market capitalization figure can be stated without departing from confirmed information. Investors typically access up-to-date pricing and trading data via exchange resources or market-data portals when evaluating position sizes and performance. Lark Distilling Co. Ltd at a glance - Company: Lark Distilling Co. Ltd - ISIN: AU000000LRK1 - Ticker: Not specified - Exchange: Australian Securities Exchange - Price (as of not specified): Not specified - Market cap: Not specified - Sector / Industry: Beverages - alcoholic, spirits - Index membership: Not specified - Next earnings date: Not yet officially scheduled This article was generated automatically and technically reviewed before publication. Market prices, analyst data and company information are provided without warranty and may change at short notice. This content is for informational purposes only and is not investment, financial, legal or tax advice. It is not a recommendation to buy or sell any security. Investing in securities involves risk, including the possible loss of principal.

A Vancouver Island distillery has been selected to represent North America in what organizers say is the world’s first scientific study comparing how climate influences the maturation, chemistry and flavour of single malt whisky. Shelter Point Distillery, located near Campbell River, is one of eight distilleries participating in the international research project, which will analyze single malt whiskies from every continent over a six-month period. Among the whiskies being studied is the world’s first whisky matured in Antarctica. The research is being led by Brazilian food scientist Dr. Aline Bortoletto and her team at INOVBEV in São Paulo. Using chemical analysis and trained sensory panels, researchers will compare how vastly different climates – from the heat of India to the extreme cold of Antarctica – affect the development of whisky during maturation. Shelter Point was chosen to represent North America with a special single malt, though details about the whisky, including its age and cask type, will be revealed later. Founded in 2011 by third-generation farmer Patrick Evans, Shelter Point produces its whisky entirely on its 380-acre coastal estate on Vancouver Island. The distillery grows its own barley, sources water from an on-site aquifer and oversees every stage of production, from grain to bottle. Its whiskies mature in the region’s cool maritime climate, which researchers hope will offer insights into how coastal conditions influence flavour. The study, titled Climate-Driven Maturation Signatures in Global Whisky: A Comparative Multi-Continental Chemical and Sensory Study, will compare whiskies from eight distilleries representing North America, South America, Europe, Africa, Asia, Australia, Zealandia and Antarctica. Participating distilleries include Shelter Point in Canada, Penderyn in Wales, Union Distillery in Brazil, La Alazana in Argentina, Boplaas in South Africa, Rampur in India, Lawrenny in Tasmania and Pokeno in New Zealand. Researchers will combine advanced techniques such as gas chromatography with sensory evaluations before using statistical modelling to identify how climate affects the chemical composition and taste of each whisky. James Marinus, Shelter Point’s head distiller, said the distillery is proud to represent North America in the project. “We make our whisky from the field to the bottle on one estate, shaped by the cool coastal climate of Vancouver Island, and it’s exciting to see what the science can tell us about that and to have our whisky in The Eight Continent Series, which shines a light on world whisky,” he noted in a release Bortoletto said the research explores territory that has never before been scientifically examined. “No study has examined how single malt whisky matures across climates this different, from the heat of northern India to the freezing cold of Antarctica, and having a whisky matured in Antarctica among the samples makes it more remarkable still,” she said in a release. “By combining chemical and sensory analysis, we hope to give whisky lovers and producers a clearer picture of how different climates and place shape what ends up in the glass.” The findings will be published in an international scientific report and are expected to be presented at food and beverage science conferences. Researchers say the results could help distillers better understand how local climates influence whisky production and identify opportunities to improve efficiency and sustainability.

Welcome to Taste Test, where every week our critic Jonah Flicker explores the most buzzworthy and interesting whiskeys in the world. Check back each Sunday for his latest whiskey review. A 20-year-old single malt scotch is really not that old, it’s an age statement that you’ll often find in a distillery’s core range. A 20-year-old bourbon, on the other hand, is pretty damn old. There’s a lot of potential at this age for the whiskey to become a tannic oak bomb that tastes like sucking on wet wood. But there are, of course, exceptions—Michter’s 20 Year is great, albeit expensive and elusive, and Pappy Van Winkle’s 20 and 23-year-old bourbons remain unicorn bottles. Add Jefferson’s new Founder’s Reserve to this list of successful older bourbons, a 20-year-old whiskey with a surprising wine cask finish that is an absolute treat to drink. Jefferson’s was founded by the father-son team of Trey and Chet Zoeller back in 1997. The elder Zoeller passed away a few years ago, but for many years Trey has been the face and force behind the brand, which has been owned by French company Pernod Ricard since 2019. If you’re a bourbon fan, you’re probably familiar with Jefferson’s many finishes and gimmicks, like the Ocean Aged at Sea series in which barrels travel around the world on container ships, or the Tropics Aged in Humidity which involved shipping casks to Singapore to mature in hotter, wetter conditions. Whatever you think of these concepts, it’s really hard to argue with the quality of the bourbon and rye involved, which are nearly always very good. Jefferson’s has released some other age-statement bourbons that are even older than this new release, matured for 21, 25, and even 30 years. Yikes. I can’t speak to the quality of that last one because I don’t know if I’ve ever tried it, but what I can tell you is that the new 20-year-old Founder’s Reserve is fantastic. Where does the bourbon actually come from? We don’t know because the brand will only say that it’s a Kentucky straight bourbon that was finished in a French Bordeaux wine cask. How long was the finish? Again, we don’t know (trust me, I asked). Giving a bourbon this old a secondary maturation is a pretty bold move, because most people dropping hundreds of dollars on ultra-aged whiskey just want to taste ultra-aged whiskey, full stop. Also, there’s going to be speculation among the whiskey world that the finish is an attempt to fix an over-oaked bourbon. But it seems like that would be difficult to pull off, and I don’t think a wine finish could solve that problem. I asked about the finish, and heard the following back from Trey: “We didn’t want to just bring out another age-statement bourbon, it’s not our style to be so typical. We wanted to showcase the liquid in a unique Jefferson’s way, one that reflects the backbone of how the brand was built, with a pioneering spirit and love of experimentation, paired with real expertise in maturation and finishing.” That sounds pretty on-brand. The press release for this whiskey explains that this particular cask finish is supposed to be a tie-in to America’s 250th birthday because the brand’s namesake, Thomas Jefferson, traveled to Bordeaux when he was U.S. minister to France. Sure, I guess that makes sense. But how does the whiskey actually taste? Founder’s Reserve was bottled at cask strength of 94 proof, pretty low by barrel-proof standards (this was due to the high humidity in the rickhouses, according to the brand). But that works in its favor and not against it. This is a deeply flavorful bourbon with rich notes of cherry syrup, dark chocolate-covered almonds, vanilla pudding, leather, wet oak (in a good way), tobacco, Concord grapes, and barrel-aged maple syrup on the palate, along with some bitter licorice and light tannins to balance things out on the finish. The effects of the wine cask finish are notable but not overwhelming, and it clearly does not seem to have been used to mask any off notes that could pop up after 20 years in a barrel. Just 250 bottles of Founder’s Reserve are being released, each individually numbered, signed, and priced at $500 apiece. This bottle very well could skyrocket in value in the coming months, given its limited availability and—more importantly—how good it actually is. If you’re a bourbon drinker who is always on the hunt for ultra-aged bottles, keep looking for that Michter’s and Pappy. But definitely give this bottle a try as well, because it might just be easier and to find at the moment—and it’s delicious. Score: 95 - 100 Worth trading your first born for - 95 – 99 In the Pantheon: A trophy for the cabinet - 90 – 94 Great: An excited nod from friends when you pour them a dram - 85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market - 80 – 84 Good: More of your everyday drinker, solid and reliable - Below 80 It’s Alright: Honestly, we probably won’t waste your time and ours with this

The Crieff-based The Glenturret Distillery has announced the launch of a new limited-edition release, said to bring together two remarkable landscapes: the Scottish Highlands and the celebrated vineyards of Bordeaux. The Glenturret Deux Terrain (42.8% ABV) is a 21 Year Old single malt Scotch whisky, initially matured in Sherry-seasoned oak casks before being finished in casks that previously held Sauternes wine from Château Lafaurie-Peyraguey. Founded in 1618 in the heart of Bordeaux, Château Lafaurie-Peyraguey now sits under the same Lalique guardianship as The Glenturret. This latest release celebrates the unique connection between two historic producers, each deeply rooted in its landscape and dedicated to the pursuit of excellence. Created by Whisky Maker Bob Dalgarno, this latest release from Scotland’s oldest working distillery takes its name from the meaning of ‘Two Lands’. The Glenturret Deux Terrain is said to balance Highland character with the subtle influence of one of France’s most revered wine regions. Shaped by time and careful maturation, it offers a distinctive expression of both provenance and cask influence, delivering notes of pineapple, caramelised apple, gentle spice, vanilla, seasoned oak, ginger, sweet cinnamon and ripening citrus. Limited to just 500 bottles, The Glenturret Deux Terrain is now available from The Glenturret website for a RRP of £750.00. Leave a comment

Chinese whisky is no longer emerging quietly. Across the country, distilleries are beginning to carve out identities of their own — not simply borrowing from Scotch traditions, but exploring how local ingredients, climate, and culture can shape whisky in distinctly Chinese ways. Few are pursuing that ambition as visibly as Laizhou Distillery. With a large-scale production facility in Sichuan, hundreds of thousands of casks already maturing, and a growing collection of internationally recognised single malts, the distillery is positioning itself at the forefront of a rapidly evolving Chinese whisky industry. Until recently, China may not have been strongly associated with whisky production, but Laizhou has set its sights on changing that. Its mission is bold: "Making China the World's New Whisky Destination". For master distiller and master blender Evan Wu, the goal is not to create an imitation of Scotland, but a whisky that reflects Chinese flavour, culture, and terroir. That philosophy can be seen in everything from the distillery's use of Chinese Mongolian oak and the world's first Huangjiu-matured whisky casks — inspired by the role sherry casks have played in Scotch whisky — to its broader approach to maturation, flavour development, and cask selection. As Wu puts it: "That can surprise whisky lovers because you cannot find these styles in other countries." While the distillery draws on familiar whisky influences — bourbon, sherry, and peat among them — the aim is to reinterpret them through a Chinese lens. Huangjiu, a traditional Chinese rice wine, provides a bridge between recognisable whisky flavours and something more culturally specific. "Huangjiu is one of the oldest wines in China and it can offer fermented grain aromas and umami characteristics," says Wu. "Sherry casks are commonly used in Scotland, so we asked ourselves if we could find another cask that would feel more familiar to Chinese consumers." Laizhou works with more than 50 cask types, combining them through its "multi-cask fusion" technique — an approach designed to build balance and nuance to its whisky, even at a relatively young age. Rather than allowing a single cask type to dominate, Laizhou's approach is built around harmony, drawing character from dozens of different cask influences to create a more layered style of whisky. "In Scotland, people often prefer one or two sherry casks, but for us it's different," Wu says. "We create balance between many different casks. We want to give more depth, complexity, and richness to our whisky — flavours you can notice from just three or four years of maturation." The approach to creating a distinctly Chinese whisky comes not only through the use of unique cask types, but also through the local terroir that plays a role in shaping Laizhou's whisky. Climate also plays a defining role in shaping the spirit. Sichuan’s humid, subtropical conditions accelerate maturation in a way quite different to Scotland’s cooler warehouses. “In Sichuan we have hotter temperatures and a much more humid environment, so I think it affects maturation a lot,” Wu explains. “The speed of maturation is much quicker than in Scotland.” Chinese whisky is still writing its story, and producers such as Laizhou are helping define what that future might look like. Laizhou is interested in adding something new to the wider whisky conversation. "Whisky lovers always want to try something different," says Wu. "For me, I'm also a whisky lover. Every time I travel to another country, I go to a whisky bar and try different whiskies from around the world." In that sense, Laizhou's appeal may lie not in how closely it resembles established whisky regions, but in how clearly it expresses a growing Chinese whisky identity of its own. Tasting notes Laizhou Finest Select Nose: Delicate and inviting, opening with white flowers, orchard fruits, and soft vanilla sweetness. Notes of apple and pear sit alongside honey, while a subtle tea-like character adds an intriguing aromatic lift. Palate: Silky and approachable, with layers of floral sweetness, stone fruit, and gentle oak spice. The distillery's multi-cask fusion approach brings depth without weight, allowing notes of honey, vanilla, and delicate fruit to unfold gradually across the palate. Finish: Long, smooth, and elegant. Lingering floral notes and soft sweetness give way to a distinctive tea-like character reminiscent of lightly infused Chinese oolong. Laizhou Sherry Harmony Nose: Raisins, dates, and dried fruits lead the way, supported by butterscotch, honey, and hints of brown sugar. Rich and expressive, yet remarkably fresh for a heavily sherried whisky. Palate: Layers of treacle, sticky dates, and caramelised sugar unfold alongside warming spice and dark cherry. Despite the influence of multiple sherry cask styles, the whisky remains balanced and approachable, with a rounded texture and notable freshness. Finish: Long and mouthcoating, with lingering notes of brown sugar, dried fruit, and gentle oak spice. A subtle herbal edge adds complexity to the sweet finish. Laizhou Peated Bourbon Cask Nose: Soft wood smoke rises from the glass alongside vanilla, malted cereals, and fresh orchard fruit. The peat is subtle and integrated, complementing rather than dominating the spirit. Palate: Elegant and beautifully balanced. Sweet vanilla, pear, and cereal notes arrive first before delicate wisps of smoke gradually build across the palate. The peat acts as seasoning rather than a defining flavour, adding depth while allowing the spirit character to shine through. Finish: Lingering smoke, honeyed sweetness, and gentle oak. Clean, warming, and remarkably approachable, with the smoky notes fading slowly into malt and vanilla.

Ten whiskeys for the US 250th anniversary Whiskey producers across the country have unveiled a plethora of limited releases to celebrate the 250th anniversary of the US. ‘Bourbon bunnies’ are once again on the hunt, hopping from store to store to find the latest batch of limited edition American whiskies. And oh boy, are producers giving them exactly what they’re looking for with the 250th anniversary of the US. Since the Declaration of Independence on 4 July 1776, American whiskey has hit a few hurdles, to say the least. Most notably, the 18th Amendment resulted in Prohibition nationwide in 1920, lasting for a 13-year cease in distillation and alcohol sales. But, like most laws that restrict people’s access to life’s pleasures, the amendment didn’t take away their thirst for a tasty tipple. While most distillers were forced to shut down their operations, whiskey continued to be produced by six distilleries and enjoyed under prescriptions (and illegally), surviving with a taste for vengeance. Even after the amendment was repealed in 1933, many Prohibition laws have remained in effect in individual states. Fortunately, in the past 25 years, states have finally repealed some of these laws and introduced new legislation, resulting in a tsunami of new craft and bulk distilleries surging across the country. In fact, between 2002 and 2022, more than 1,000 distilleries were established, with around half specialising in whiskey. Today, whiskey has become an essential part of the American identity. As the US enters its 16th decade, distillers across the country, from Kentucky to the birth states of American whiskey, such as Virginia and Pennsylvania, have chosen to celebrate the semiquincentennial milestone with special releases. Scroll down to see our top 10 standout releases. To discover and purchase more American whiskeys, head to The Spirits Business Store. But, without further ado, let’s raise a glass to the country younger than the Watt Steam Engine and celebrate not only its 250th anniversary but its resilient and versatile whiskey culture. Evan Williams America250 commemorative editions Possibly the easiest-to-find special editions for the celebration come from Heaven Hill Brands. As the officially licensed America250 partner, Evan Williams Bourbon offers three limited editions: Black Label, 1783 Small Batch, and Single Barrel. To maximise shared celebrations, the Black Label is only available in a 1.75-litre bottle (US$24.99), while the 1783 is available in both 750ml (US$23.99) and 1.75-litre (US$37.99) formats. The Single Barrel is offered at 117.76 proof (58.88% ABV) as a tribute to the occasion and was specially drawn from 250 barrels. It retails for US$39.99 for a 750ml bottle. Evan Williams is widely recognised as Kentucky’s first licensed distiller, having begun distilling in 1783, the same year the US formalised its independence at the end of the Revolutionary War. 1776 Whiskey James E Pepper Distillery’s whiskey brand, 1776, is named to commemorate the founding of the US. To celebrate the semiquincentennial, the distillery has updated the labels for its 1776 Bourbon and Rye, prominently featuring Benjamin Franklin’s ‘Join, or Die’ snake illustration. What a lovely message, isn’t it? The distillery, located in Lexington, Kentucky, offers its two 1776 whiskies unfiltered at 50% ABV, with a suggested retail price of US$30. The Rye whiskey is made from a 100% rye mash bill, while the Bourbon mash bill features 70% corn, 18% rye, and 12% malted barley. George Washington’s Spirit Of ’76 It is not hard to guess which president Virginia-based George Washington’s Distillery pays tribute to. Located in Mount Vermont, it was inspired by the first US president, who, in his later years, operated the largest whiskey distillery in America, producing nearly 11,000 gallons of whiskey in 1799 alone. The new George Washington’s Distillery was founded on the site of his original distillery. For the 250th anniversary of the US, the reconstructed distillery is releasing its first Bourbon, Spirit of ’76, a seven-year-old whiskey made using 18th-century techniques. The bottle reveals the Washington Crossing the Delaware painting by Emanuel Leutze as the Bourbon is consumed. Bottled cask strength at 55.8% ABV, it will be available directly from the distillery starting 4 July, limited to approximately 300 bottles, with a price tag of US$1,000. But for those who miss out on the celebratory bottle, the distillery is set to release an annual collector’s edition label programme for its premium rye whiskey, the Washington’s Generals Series. Brush Creek Heroes Edition Brush Creek Distillery, set on an 1884 cattle ranch in Saratoga, Wyoming, has taken a hero approach to its celebratory bottling. Instead of releasing a barrel of its annual Heroes Edition, which debuted in 2021, the distillery has opted to triple this year’s release for the 250th anniversary. Made with a ‘patriotic blend’ that includes 7% each of Red Winter Wheat, Blue Corn, and White Corn, the limited edition straight Bourbon sits at 50% ABV. It can now be found at the distillery and, from mid-July, via spirits retailers in Wyoming and by shipping to select states. Blue Run Kentucky Straight High Rye Bourbon Whiskey Molson Coors celebrates the milestone with USA 250th Commemorative Packaging for its Blue Run Kentucky Straight High Rye Bourbon Whiskey. With a patriotic framing, the bottle features the brand’s signature Viceroy butterfly in navy blue with white stars. To add an element of bling, the text is etched with 22-carat gold ink. The high-rye Bourbon has an ABV of 55.5% and retails for US$89.99. It can be found in multiple states, including California, Delaware, Florida, Georgia, Indiana, Kansas, Maryland, Missouri, Ohio, South Carolina, Tennessee, and Texas. Happy hunting. Four Branches Bourbon Liberty Reserve It takes four branches to tango, or something like that, to celebrate the US semiquincentennial in style. Four Branches prides itself on being ‘the first’ spirits company founded by veterans representing the US Army, Navy, Air Force, and Marine Corps. For the 250th anniversary, the distillery has focused on highlighting the country’s independence with Liberty Reserve, limited to 1,776 individually numbered bottles as a nod to the founding of the US. The release builds on Four Branches’ 10-year-old Kentucky straight Bourbon and is finished in toasted American white oak barrels. Bottled at 50% ABV, Liberty Reserve retails for US$119.99 and is available nationwide in limited supply. Jefferson’s Founder’s Reserve 20-Year-Old Only 250 people will be able to raise their hats to the third president of the US, Thomas Jefferson, with this 20-year-old Bourbon from Louisville, Kentucky. Described as one of Jefferson’s rarest releases to date, Founder’s Reserve 20-Year-Old serves as a tribute to the spirit of its namesake president. Finished in a French Bordeaux wine cask, the ‘ultra-rare’ expression is bottled at 47% ABV cask strength and is limited to 250 individually numbered bottles. Lucky bunnies might be able to hunt one of the priced bottles down through select retailers for US$499.99. Wolfe & Wilson Straight Rye Whiskey Stoll & Wolfe Distillery, which calls itself a Pennsylvania rye whiskey craft specialist, is a unique collaborative project between two American craft distillers: head distiller Erik Wolfe and southern Indiana farmer distiller Alan Bishop, formerly of Spirits of French Lick. The duo pulled a recipe from a pamphlet written by Frederick Heinrich Gelwicks, an early American distilling document from the late 1700s to early 1800s. The two set about working from a mash bill of one bushel rye malt, one bushel wheat, one bushel rye, and three pecks of oats (in today’s mashbill terms: 26% rye, 26% rye malt, 26% wheat, 22% oats). The result is Wolfe & Wilson Straight Rye Whiskey, which claims to take a unique approach compared to the more generic 250th-anniversary offerings with ‘legitimate

Kavalan Solist Madeira Cask debuts in travel retail The limited edition Taiwanese single malt from Kavalan Distillery was aged in a first-fill Madeira casks. Kavalan Solist Madeira Cask is cask strength single malt, limited to approximately 6,000 bottles, and available exclusively in global travel retail. As the batch comprises multiple single casks, ABVs will vary from 50-59%. The expression is offered non-chill filtered with no added colouring and is presented in a 1-litre bottle. It will be available in global travel retail locations in South Korea, Singapore, Vietnam, Thailand, Indonesia, and Japan. Tasting notes mention cherry, grape, apple, cinnamon, butter, toffee, almond, and vanilla. Y T Lee, Chairman of Kavalan’s owner King Car Group, said: “To age our whisky, we’ve chosen casks that previously held wine made from Tinta Negra, Madeira’s principal grape variety, whose intense fruit character beautifully complements Kavalan’s tropical whisky style.” Madeira fortified wines have been produced on their namesake island – today an autonomous Portuguese territory – since the 16th century. Kavalan has described Madeira as ‘voyage wine’ in reference to the fact that the style was developed specifically to survive long periods in cask during sea voyages. Kavalan Distillery was founded by King Car Group in Yilan County, Taiwan, in 2005. In 2025, three Kavalan whiskies achieved Master standard at the World Whisky Masters in the Asian Single Malt (excluding Japan and India) category: Kavalan Solist Palo Cortado Sherry Single Cask, Solist Ex-Bourbon Single Cask, and Solist Madeira Single Cask. In March 2026, the distillery partnered with Gulf Brands International to enter the on-trade, off-trade and travel retail in the Kingdom of Bahrain. The following month, Kavalan engaged Scotland-based SipWell Brands to increase its presence in UK travel retail. Related news Kavalan targets UK travel retail

Ian Macleod scales back Scotch production As full-year sales drop, Ian Macleod Distillers has slashed its annual production levels at Scotch distilleries Glengoyne and Rosebank by 30% due to low demand. Scottish spirits company Ian Macleod noted during its financial statement for the year to 30 September 2025 that it had cut production at the two whisky distilleries due to the ‘lower forward demand outlook’. The Spirits Business has approached Ian Macleod for comment regarding the production cuts but the company has not responded. The firm’s financial report also highlighted that annual production at its other Scotch distillery, Tamdhu in Speyside, ‘remained at recent output levels due to the timing of significant onsite engineering works’ in recent years. Ian Macleod added that its single malt distillery in the city of Una in Himachal Pradesh, India, will continue to distil throughout the year. The Indian arm of the company made ‘steady returns’ due to the supply of bulk blended malt for use in Indian whisky brands. The company’s visitor centres also experienced ‘tough trading’, which it blamed on lower tourist demand and the fact that two of the sites are relatively new. Lowlands distillery Rosebank opened to the public in June 2024 after millions of pounds of investment, followed by the opening of Edinburgh Gin’s flagship site in the Scottish capital in December that year. “The required staff resource compared to visitor demand was hard to predict, and in the event staff resourcing was more than ideal when compared to actual visitor footfall. This led to losses at the new sites,” Ian Macleod said in its annual statement. In September, Ian Macleod revealed plans to cut an undisclosed number of jobs at Rosebank due to low visitor numbers. At the time, it said production – which began in July 2023 – would not be affected. The company said the underperformance of its visitor centres will be managed by cutting opening hours and staffing levels at its new sites. “The performance of these sites will be closely monitored and continuously adjusted so better returns are made,” it added. In April this year, Ian Macleod opened the Laggan Bay Distillery on Islay, expanding the company’s presence across Scotch whisky regions. Glengoyne Distillery, on the border between the Scottish Lowlands and Highlands, was acquired by Ian Macleod in 2003, while Tamdhu joined the portfolio in 2011. The company noted that it would take several years before the distillery investments at Rosebank and Laggan Bay lead to their own branded revenue streams and ‘create a strong future growth platform’. It believes its older malt distilleries, Glengoyne and Tamdhu, will ‘generate sufficient returns to support the business’. Furthermore, Ian Macleod has paused its plan to build maturation warehouses at Banddeath in Stirlingshire. It also added that its joint venture business, Broxburn Bottles, which blends and bottles spirits, has been impacted by ‘subdued demand’ for Scotch. The lower production throughput led to the group’s share of the loss being £1.37 million (US$1.83m), it warned, adding that the bottling plant has a high fixed overhead in staff and premises costs. Furthermore, it noted that the Taiwanese subsidiary continues to make a small profit but faced ‘significantly reduced trading in a challenging marketplace where trading profit reduction was offset by lower marketing costs’. Ian Macleod’s new China arm has also made its initial sales. Profit after tax plummets In terms of turnover, the business reported a 9% full-year drop to £118m (US$157.6m) for the 12 months to September 2025. Profit for the year after tax plunged by 53% to £5.46m (US$7.3m). “Cased goods demand was mixed where increases in North American business exceeded the continued decline in the Asian and European markets,” the company warned. “Bulk revenue continued to be challenged by reduced demand in the UK trade for older malts and single casks; export demand for bulk held. These two product lines account for the majority of the group’s turnover.” The company said it has seen a reduction in trading last year, in line with the wider spirits industry. Strong demand for packaged and bulk single malt Scotch reached its peak in 2022 and 2023, the group said. The business noted it would continue to identify appropriate market and brand opportunities. It also emphasised that the company would ‘continue to adapt to the lower trading levels which, supported by its strong asset base, will allow it to maintain a strong relative market position’. The firm added that it would ‘continue to invest in sales and brand resources and production facilities that support sustainability, long-term growth and future brand value’. Ian Macleod has already enhanced heat recovery systems using thermal vapour recompression at Tamdhu and Laggan Bay. There are plans to install a combined heat and power system at Tamdhu, which would reduce the number of shipments to a local biomass plant. Related news High-end Scotch drags Edrington FY sales down

Ron Matusalem ages rum in junmai sake casks Family-owned Ron Matusalem has unveiled a rum finished in Japanese junmai sake casks as the second expression in its Sublime Collection. Ron Matusalem Sublime Kiku is described as the brand’s ‘most exclusive and sophisticated’ expression to date – limited to 600 bottles worldwide. Sublime Kiku is the second release in the Sublime Collection: A Journey Through Traditions. The first chapter, Sublime Limited Edition, was released in 2022 to honour the distillery’s 150th anniversary. The rum was aged in American oak and Sherry casks, and limited to 450 bottles. The second edition was initially matured in a mix of American oak ex-Bourbon barrels aged in a 20-year-old Solera system, and Spanish ex-Sherry casks, which were aged for 10 years. After this, the rum spent two years in France, maturing in ex-Premier Grand Cru Bordeaux wine casks. For the final stage, the expression was aged in ex-junmai sake casks from an undisclosed Japanese producer. Inspired by kiku, the imperial flower of Japan, and a symbol of nobility and longevity, the rum is said to pay tribute to the country’s artisanal heritage. Bottled at 40% ABV, Sublime Kiku is offered in handcrafted crystal decanters individually numbered by Portuguese crystal house Vista Alegre. Each decanter comes with a certificate of authenticity and exclusive artwork by Japanese artist Mari Ito, and has an RRP of US$3,000. Sublime Kiku was unveiled at a private event on 23 June at Sefino restaurant, located in the JW Marriott Hotel Tokyo. The event was hosted by Ron Matusalem global CEO Yoze Torres, master blender Cynthia Vargas and global marketing director Lara Pac. Guests included representatives from the Embassy of the Dominican Republic in Japan, the Japan Rum Association, and a select group of journalists. Earlier this year, Ron Matusalem released Enigma French Oak, a 23-year-old rum aged in ex-Bordeaux barrels. Last year, The Spirits Business interviewed Claudio Renaud Álvarez, president of Ron Matusalem and fifth-generation family member, to gain insight into the brand’s longevity. Related news Mount Gay reveals first age-statement rums

EUGENIO VIASSA MONTEIRO At the World Cheese of Brazil, 2026, four Indian cheeses re ceived high praise and medals. Eleftheria Mum bai Gulmarg received the Super Gold medal, and Yak Churpi-Soft received the Gold medal, marking the arrival of Indian cheeses on the global map. Indian cuisine knows how to pair the flavour of cheese with spices or jaggery, making the cheese versatile for modern dishes that experts appreciate. This recognition had al ready occurred with cer tain brands of Indian cof fee, which have won prizes in competitions in France, such as Araku Coffee, which won a Gold Medal in 2018, produced by a large coop erative in the Eastern Ghats near Hyderabad. Various brands of whis ky produced in India also gained notoriety, selling at very high prices in London and New York, most are single malt. Some years ago, nobody would have even thought of trying cheese or coffee from India, much less whis kies! Because there were always countries that stood out for their good cheese, like France or Switzerland. In coffee, European colo nising countries like Italy or Belgium dominated the business. And in whiskies, clearly the United Kingdom or Scotland. Besides these 3 prod ucts, many others are emerging because the very large population with di verse interests also in gas tronomy, can appreciate and begin producing what, according to their criteria, has quality and a unique, well-defined flavour. Along with a large population, there is also a very wealthy segment and a middle class with increasingly stronger purchasing pow er, both seeking exclusive products that meet their taste requirements. How is it that so many products have gained no toriety when just a few years ago, nobody would have considered India? It’s because, until the begin ning of British colonisation, India was one of the rich est countries in the world. Angus Maddison states that India was the richest country until the 17th cen tury. Furthermore, it states that India produced 27% of the world’s wealth in 1700 (compared to 23% of Eu rope’s wealth) and only 3% in 1950. On the same topic, Wil liam Dalrymple, also Brit ish, states that in 1600 In dia was the richest region, accounting for 22.5% of the world’s wealth. In 1870, af ter the transfer of the East India Company’s power to the British Crown (in 1858), India was plunged into hunger, poverty, and misery, while the United Kingdom became rich with the jewels taken from In dia and presented to the Crown. India’s wealth is the rea son why the Portuguese, with their highly developed seamanship, went to India by new routes, evading the controls and payment of established fees through the traditional routes by the Red Sea or the Mediter ranean, in a long journey fraught with opportunists and dangers of all kinds, eager to profit from the crossing fees. It was in the 16th century that the transfer of wealth from India to Europe via the Cape of Good Hope reached its peak, with car avels and ships loaded with Indian spices, mainly black pepper, silk and textiles from Gujarat, and precious stones, such as diamonds, sold at high prices in Eu rope, with trade controlled from Lisbon. Please note that it re quired not only the art of seamanship but also the incredible courage to defy the unknown dangers of the seas, the winds, and the diseases typical of those who eat non-fresh products for long periods. Within the scientific spirit of knowing and master ing the winds, currents, and orography, it was also imperative to master the dangers posed by people and diseases. That is what the Portu guese did, and they came to dominate the seas from the Atlantic to the Indian and Pacific Oceans, controlling the points where large scale trade took place, whether in Goa, Hormuz, or Malacca. What other natural or processed products are gaining popularity in the West among discerning consumers? First and fore most are the best-known agricultural products gain ing fame, such as mangoes, in their many selected and subsequently multiplied varieties, like the Alfonso mango (probably named after the Missionary who dedicated himself to isolat ing a highly prized variety), densely planted in Ratna giri (near Goa), and other varieties, Mankurad from Goa, Kesar and Langra, sold at high prices, in special Miyazaki, the very high priced mango in Japan. In dia is the largest producer of mangoes, accounting for more than 50% of global production, which exceeds 25 million metric tons an nually. India is the largest ba nana producer, accounting for over 26% of the world’s production and more than 35 million tons, mostly for domestic consumption and some for export, primarily of the Cavendish variety, one of the 30 banana vari eties in India. The first Europeans to encounter bananas were the Portuguese, who found them in West Africa in the 15th century. They took the fruit to the Atlantic islands, such as Madeira and the Canary Islands, and later to Brazil and the Caribbean. India is a major glob al agricultural exporter, exceeding US$51 billion in FY25, focusing on rice (40% global export share), spices, marine products, sugar, and, increasingly, processed/value-added foods. Major exports in clude rice (Basmati and non-Basmati), groundnuts, oil meals, and fruits/veg etables, aimed at markets such as the USA, UAE, and China (Cf.Google.com). (The Author is Pro fessor at AESE-Business School (Lisbon), at I.I.M. Rohtak (India), author of The Rise of India)

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Eagle Rare 10 and Blanton’s Original Single Barrel both come out of Buffalo Trace in Frankfort, Kentucky, yet one of them can cost two or three times what the other does. I live in the UK, where both bourbons are much easier to find than they are in the US, and given the choice, I reach for Eagle Rare every time. It is dependable, it has a cherry note I keep coming back to, and it costs around half what Blanton’s does here. Blanton’s is a fine bourbon, and I am not going to pretend otherwise. But when two whiskeys share a distillery but not a price, does the more expensive bottle actually earn the gap? We will look at production, taste, value, and how easy each is to find. Same Distillery, Different DNA: How They’re Made Both bourbons are distilled and matured at Buffalo Trace, but the liquid inside the bottles starts from different recipes. Blanton’s is made from Buffalo Trace’s higher-rye recipe, known as Mash Bill #2, while Eagle Rare uses the lower-rye Mash Bill #1, the same base used for standard Buffalo Trace bourbon. The distillery keeps the exact grain percentages to itself, but the difference in rye content is real, and it shapes how each one tastes. Eagle Rare carries a guaranteed ten years in the barrel. Blanton’s has no age statement at all and is generally reckoned to be somewhere around six to eight years old. On proof, Blanton’s sits a little higher at 93 (46.5% ABV) against Eagle Rare’s 90 (45% ABV). Then there is the single barrel question. Blanton’s, released in 1984, was the bourbon that introduced the single barrel idea to the wider market, with every bottle drawn from one barrel in the metal-clad Warehouse H. The historical significance of this is great and, for many, justifies the price. Blanton’s effectively launched the single barrel bourbon category. Eagle Rare used to carry a “single barrel” label too, but it lost the wording when Buffalo Trace moved it onto a faster, automated bottling line. On that kind of line, a small amount of whiskey from one barrel can carry over and mix with the next as the line switches between them. Federal labeling rules for “single barrel” are strict about every drop in the bottle coming from one named barrel, so the brand could no longer make that promise and dropped the term. The whiskey itself is still selected and bottled barrel by barrel in much the same way, which is why many people consider the change a technicality rather than a real shift in the product. How They Taste The difference in rye between the two recipes shows up clearly once you pour them. Eagle Rare tends toward the rounder, oakier side of the spectrum, with notes of toffee, orange peel, leather, honey, and the dark cherry character that keeps me reaching for it. Buffalo Trace’s own notes point to candied almonds and rich cocoa, with a dry finish carrying hints of oak and cocoa. Blanton’s, with more rye in the mix, comes across brighter and spicier. The distillery describes a nose of nutmeg and spices, a creamy palate with notes of caramel and vanilla, and a citrus and oak finish. Because Blanton’s is a true single barrel, no two bottles are guaranteed to taste exactly alike. One might be sweeter, another a little spicier or more heavily oaked. For some drinkers that variation is part of the appeal, and for others it is a gamble. Eagle Rare is the more consistent of the two from bottle to bottle, which is part of why I find it so dependable. I am not alone in steering people toward Eagle Rare. Brad Drell at Whiskeyjar.blog made the point that because Eagle Rare is older than Blanton’s with only three proof points between them, “I often recommended Eagle Rare over Blanton’s to people getting into bourbon.” Fred Minnick, one of the best-known voices in bourbon, put it more bluntly: “I would buy the majority of Buffalo Trace’s products over Blanton’s, and I do. Maybe once I found the whiskey matched the bottle, but I’d never go out of my way to buy Blanton’s over Eagle Rare, Buffalo Trace or even Ancient Age.” That said, he admits the bottle has a pull of its own, conceding that “most of us buy a bottle when we see it. The lure of the bottle gets me every time!” The Price Question Here is where the gap becomes hard to ignore. In the UK, Eagle Rare usually sells for somewhere around £37 to £40. Blanton’s Original tends to sit between £80 and £90 at the main retailers, and often higher. In the US, Eagle Rare carries a recommended price of about $40, while Blanton’s sits around $70 to $75 at the recommended price but frequently sells for $100 or more once it actually reaches a shelf. As mentioned above, both bourbons are allocated and much harder to find in the US. This scarcity is in itself a driver of price and appetite. The fact that Blanton’s, for example, is considered something of a unicorn bottle contributes to the exact “allure” that Fred Minnick referenced. With Eagle Rare you get a guaranteed ten years in the barrel for around £40. With Blanton’s you are paying double for a bourbon that is likely a few years younger, plus the bottle, the stopper, and the name. The whiskey is good, but a fair amount of the premium is going toward everything around the liquid rather than the liquid itself. Eagle Rare vs. Blanton’s: The Verdict So does the iconic bottle earn the extra money? For me, no. Eagle Rare gives me a guaranteed ten-year-old bourbon with its classic cherry note, earthiness, oak, and vanilla, for around £40, and I can find it without much effort. Blanton’s costs me roughly double for a younger whiskey, and while it is genuinely good, it is not ‘double-the-price’ good, in my opinion. None of this is meant to talk anyone out of Blanton’s. The bottle is one of the best-looking on any shelf, the horse stoppers are a real pleasure to collect, and the history behind it is the kind that earns a brand its reputation. If you are buying a gift, or you want something to display, or you simply enjoy the hunt, Blanton’s makes complete sense, especially at or near its recommended price. Above that, you are mostly paying for scarcity. But if your main interest is taste and value for money, Eagle Rare is the smarter buy almost every time. It is dependable, it is older, it costs far less, and it holds its own against Blanton’s in blind tastings and competitions alike. Blanton’s sells you the experience of owning it. Eagle Rare just sells you a very good bourbon to drink, and for me that wins.

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A new documentary exploring Revolutionary-era food has given host Capri Cafaro a firsthand look at the ingenuity that helped colonial Americans adapt, survive and ultimately break from Great Britain. As Americans celebrate the nation's 250th anniversary, Cafaro said the biggest lesson from making the "America the Bountiful: America's 250th Anniversary Special" was seeing how colonists transformed local crops, livestock and wild game into a self-sustaining food system when European imports were no longer reliable. "Food is a really interesting anchor, culturally," Cafaro told Fox News Digital. "It has an opportunity to tell infinite stories from economics to agriculture to the environment to science." GEORGE WASHINGTON'S 1757 BEER RECIPE BROUGHT BACK TO LIFE AHEAD OF AMERICA'S 250TH BIRTHDAY In planning the show's 250th anniversary special, Cafaro said she was "really looking to identify the ways in which colonial settlers were able to adapt in North America without being able to rely on European imports." She traveled to landmarks of colonial America to trace the roots of foods that are integral to the nation's palate today, including cheese and whiskey. Colonists turned milk into cheese because fresh milk spoiled quickly. They used the byproducts of the grain they milled for many different things, including making alcohol, Cafaro said. In the documentary, Cafaro is shown sampling whiskey produced as it would have been at George Washington's Virginia estate, Mount Vernon. She described it with a laugh as "alcohol-grain-forward" and contrasted it with a whiskey suited to "more of a modern-day palate." CLICK HERE FOR MORE LIFESTYLE NEWS The most challenging experience Cafaro said she had while making the show involved hunting and eating small game. Squirrel pie and stew were popular in 18th- and 19th-century America, she said, and are something people can still find today, particularly in the Appalachian regions of the United States. "It was tough for me to be part of a squirrel-hunting process and then be faced with having to eat it," Cafaro said. "I joked at the time that I may be a vegetarian in the 18th century, having to rely on small game like squirrel." Many U.S. presidents, including James A. Garfield, were fans of squirrel stew and squirrel pie, Cafaro said. TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ Colonists diversified crops, developed preservation techniques for meat and dairy and varied their hunting and trapping methods for small game, Cafaro said she learned while making the documentary. She added that the documentary also explores the roles Indigenous peoples, European settlers and enslaved people played in growing, harvesting and preparing food. For example, Indigenous people shared their knowledge of making tea from local plants and herbs with colonists. After American patriots held the Boston Tea Party, these Liberty Teas turned "an everyday beverage into a symbol of independence," the documentary says. CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER Cafaro said she was most struck by "the innovation and the ingenuity that settlers employed, and ... that became a hallmark of the American identity." She said she hopes the documentary amplifies the voices of farmers, ranchers, fishers and "anyone who works to put food on our table." CLICK HERE TO DOWNLOAD THE FOX NEWS APP "The American identity isn't possible without their resourcefulness and hard work," she said.

This Small Tennessee Town Has Waterfalls, Whiskey, And One Of The State’s Best Weekend Getaways Whether a whiskey connoisseur, aviation aficionado, outdoor adventurer, or eclectic foodie, the small town of Tullahoma, Tennessee, has much to offer you. Located in southern Middle Tennessee, Tullahoma was founded in 1852 as a key stop along the new railroad line between Nashville and Chattanooga. After World War II, the town also became the site of the renowned Arnold Engineering Development Complex at the 40,000-acre Arnold Air Force Base. History and technology weave together in Tullahoma to shape a town rich in both modernity and nostalgia. Situated on Tennessee's Highland Rim, Tullahoma is close to a variety of lakes and natural areas. If you’re ready to explore this unique small town, we have your itinerary ready. Here are 10 of the best places to eat, shop, explore, and sleep in Tullahoma, Tennessee. 01 of 10 Beechcraft Heritage Museum This aviation museum is dedicated to preserving Beechcraft models from 1932 onwards, as well as promoting education about the history of flight. It has an array of impressive exhibits, including one about Louise Thaden, the first female pilot in the United States to hold the national records for endurance, speed, and altitude simultaneously. Museum visitors can also explore the 36,000-square-foot Bost Hanger, which houses an extensive collection of rare and special aircraft, such as a 1938 Model E17B Staggerwing displayed without its fabric covering, a Model 2000 Starship, and an early model Bonanza. beechcrafthm.org, 570 Old Shelbyville Hwy, Tullahoma, TN 37388 02 of 10 Skydive Tennessee For visitors looking to take flight in a more adrenaline-fueled way, Tullahoma welcomes travelers to sign up for a day of jumping out of a perfectly good airplane with Skydive Tennessee. The company offers a variety of packages, including options for first-time jumpers, whether they want to skydive in tandem or be trained to go solo. skydivetullahoma.com, 807 William Northern Blvd #4734, Tullahoma, TN 37388 03 of 10 South Jackson Performing Arts Center If you’re looking for a little cultural nightlife, make sure to check the events calendar at South Jackson Performing Arts Center. The South Jackson Civic Association operates the center, which is housed in the old South Jackson School building, constructed in 1886 as Tullahoma’s first public school. It has a 400-seat auditorium, performance stage with a proscenium arch, and a museum on local history. The center hosts a range of events, including plays, art shows, concerts, movies, dances, festivals, and other special events. southjackson.org, 404 S Jackson St, Tullahoma, TN 37388 04 of 10 Short Springs Natural Area Spanning 420 acres, Tullahoma’s Short Springs Natural Area is a popular destination for hikers and other outdoor enthusiasts. One of its signature features is Machine Falls, a waterfall that cascades about 60 feet and is equally as wide. You can reach the waterfall via a 1.5-mile loop trail. During the spring, the park comes to life with beautiful wildflowers like mountain laurel. tn.gov, Tullahoma, TN 05 of 10 Cascade Hollow Distilling Co. Located on the statewide Tennessee Whiskey Trail, Cascade Hollow Distilling Co. is home to the popular George Dickel Tennessee Whisky, known for being a smooth and mellow sip. The distillery operates on the belief that the best whiskey is made in the winter months, so it keeps its liquids chilled to 40 degrees before moving to its charcoal filtering process. Stop by for a distillery tour or a tasting. Advertisement georgedickel.com, 1950 Cascade Hollow Rd, Tullahoma, TN 37388 06 of 10 The Celtic Cup Coffee House This unique Tullahoma coffee shop is memorable both for its fantastic espresso drinks and its flair from the other side of the pond. Stepping into the cafe transports you to an Irish pub with its decor, music, and food options. Enjoy an English toasty or a Florentine house quiche for breakfast and return for lunch to savor Celtic specialties like Scotch eggs or an Irish rarebit. thecelticcup.com, 106 N Anderson St, Tullahoma, TN 37388 07 of 10 Donut Palace This charming hole-in-the-wall donut shop makes fresh donuts each day. The Donut Palace is a true Tullahoma gem with a reputation for the best sweet treats that spreads by word of mouth. Find traditional favorites like an old-fashioned glazed donut, as well as seasonal offerings like pumpkin spice donuts in the fall. 930 N Jackson St, Tullahoma, TN 37388 08 of 10 Sundrop Shoppe and Luncheonette This sweet little lunch spot was the vision of David Prescott, part of the fourth generation family-owned business Prescott Bottling, which started in 1930 in Tullahoma. He wanted to create a restaurant with a theme related to the popular Sun Drop soft drink. The result was a turn-of-the-century replica of a small town drugstore with a full soda foundation and lunch menu. Stop by for a family-friendly meal with lunch options like Grandaddy's Pimento Cheese sandwich or Nanny Graham's Chicken Salad Plate. Don’t forget to add a soda fountain favorite to your tab, such as a Cherry Sundrop Float or a traditional chocolate malt. sundropshoppe.net, 217 NW Atlantic St, Tullahoma, TN 37388 09 of 10 One22West Loved by locals and visitors alike, One22West offers upscale family dining and a relaxed spot to grab a drink at the bar and watch the football game with friends. The restaurant is located on the historic town square and has been operating since 1997. Dinner options include a range of chicken, pork, steak, and seafood dishes, as well as pizzas, pastas, burgers, and salads—and you’ll find a special children’s menu for the little ones in your party. Adult patrons will also enjoy the spot’s extensive list of signature cocktails, such as the Dickel Pickle—George Dickel 12 mixed with a splash of pickle juice—or the Dusk Till Dawn—Prichard's Spiced Rum, cranberry juice, lime juice, triple sec, and an orange slice. one22west.com, 122 W Lincoln St, Tullahoma, TN 37388 10 of 10 The Grand Lux Inn For a special place to rest your head in Tullahoma, look no further than The Grand Lux Inn. This remodeled 1905 home sits in historic downtown with a wraparound porch and elder trees on the property. Each of its six suites have private entrances, full private baths, and thoughtful period decor. The inn also offers two efficiency apartments for longer-term stays. As a bonus, the lodging is located next door to Emil’s Bistro & Lounge, a local's favorite for fine dining from French chef and owner Georges Martin. thegrandluxinn.com, 212 E Lincoln St, Tullahoma, TN 37388 Read the original article on Southern Living

Rye, white and blue. See USA TODAY reporter try America 250 whiskey.James Powel and Mike Fant, HandoutUpdated Tue, June 30, 2026 at 3:49 PM UTC0Rye, white and blue. See USA TODAY reporter try America 250 whiskey.AdvertisementUSA TODAY's James Powel tried three of WhistlePig's whiskeys in honor of America 250. See which pairs best with the semiquincentennial celebration.

The age of rip-off whisky is coming to an end – let’s raise a glass to that “Macallan’s problem is that it has a Rolls-Royce sales team but all that it is selling at the moment are Skodas.” That was the verdict of a Scotch whisky industry bigwig I had tea with in Edinburgh in January. And it seems he was correct, as Edrington, Macallan’s parent company which also owns Highland Park, has this week posted a 23 per cent drop in profits from last year. Revenue fell by 3 per cent last year and 10 per cent the year before. While sales of the brand’s cheaper 12-year-old single malt are holding up, the company has been hit hard by a decline in “lower volumes of higher-value prestige expressions” – namely the 25-year-old and 30-year-old bottlings. With winning understatement, Edrington CEO Scott McCroskie described sales of the top-end products as “subdued”. It’s a correction to well over a quarter of a century of constantly increasing prices and demand for the brand that single-handedly invented the market for long-aged single-malt whisky. I remember when I worked at Oddbins in Knightsbridge in 2000, we all laughed at an American customer who paid £125 for the 25-year-old. We’re not laughing now. A similar bottle today would cost you around £2,000. Prices really took off in 2013 when the Asian market, especially China, began to go crazy for rare single malts especially Macallan. Low interest rates globally meant money went into whisky looking for a strong return, just as it did with cars and art. The price of Macallan 18 year old on the secondary market went up by 142 per cent in 2016 and 35 per cent the year after, according to the Knight Frank Rare Whisky Index. In 2023 a 1926 Macallan sold at Sotheby’s in London for £2.1m. By this point Macallan had made the switch from whisky distiller to luxury goods manufacturer with campaigns like 2018’s “Birdman” television advert which had whisky lovers scratching their heads. That was the year the firm officially opened its vast new Teletubbies-meets-Bond-villain-lair distillery. There were bizarre limited editions such as the £100,000 Macallan Reach complete with Game of Thrones-esque decanter, or for the less well-off a collaboration with Chinese multimedia artist Nini Sum. No, me neither. Advertisement These once flew off the shelves to collectors, many of whom would flip them immediately on to an eager secondary market. But by 2024 I was hearing from retailers that the market was saturated with limited editions, many of which weren’t particularly limited. According to Knight Frank, the price of rare whiskies slumped by 9 per cent in 2023 and has been stagnant ever since. Blame the Covid inflationary hangover, blame Trump, or blame the war in Ukraine, but the whisky market ain’t what it was. So are we going to see lots of discounted Macallan hitting the market? Sadly not. Edrington is doubling down on luxury. It sold Britain’s bestselling blended Scotch whisky, Famous Grouse, in 2025 to William Grant & Sons, the family firm behind Glenfiddich. More likely, Macallan will cut production to protect its premium image. We are not going back to 2000 prices, unfortunately. But the market for rare whiskies is, to quote McCroskie, subdued. Many bottles at auction are not selling. There’s a vast amount of whisky sitting in people’s collections for which there simply aren’t the buyers. Looking at the state of the world economy, even in Asia, which is holding up better than Europe or North America, I think there are going to be bargains to be had in the near future. That’s not all: there’s a massive glut of whisky worldwide ever since Scotland, Ireland, America and Japan turned on the taps in the 2010s and 2020s to meet demand. It’s bigger than a whisky loch, it’s a whisky ocean. We’re likely to see anonymous bottlings from supermarkets and other retailers containing high quality long-aged whisky. So while this week’s announcement might be worrying news for the bigwigs at Edrington, it’s great news for whisky lovers.

Insider Spotlight That trend underpins The Whisky Bar at World Kitchens inside Gateway Mall 2 in Araneta City, a concept born from the partnership between Emperador Inc. and The Araneta Group. The collaboration aims to create a dedicated space where consumers can discover whisky in a more approachable setting while complementing World Kitchens' dining experience. Why it matters Consumers are seeking venues that combine premium beverage options with relaxed, social settings, prompting operators to rethink how traditionally niche spirits are presented. The partnership also reflects how food and beverage companies are working with property developers to create destination-led lifestyle experiences. "The Whisky Bar offers a vibrant space for after-work drinks, dinners, celebrations, and meaningful gatherings. This new concept reflects our continuing commitment to creating experiences that allow more people to discover and enjoy whisky in new and exciting ways." Emperador president and CEO Kevin Tan said in a Facebook post. The details At the center of the offering is a menu of whisky highballs, a Japanese-style serve combining whisky with a mixer to create a lighter drink. The bar uses Charles & James Whisky paired with citrus-forward and lightly sweet mixers designed to suit Filipino tastes. Guests can also order whisky neat, on the rocks, or through classic whisky cocktails. Beyond highballs, the venue serves premium whisky brands including Tamnavulin, Jura and The Dalmore, alongside cocktails such as the Mojito, Negroni and Sangria. Its location inside World Kitchens also allows customers to pair drinks with a variety of cuisines available from the dining destination's food concepts. By the numbers World Kitchens houses 15 global show kitchens operated by international chefs and incorporates AI technology for ordering as part of its dining experience. The backdrop World Kitchens was created by Singapore food and beverage entrepreneur Andrew Tan Hock Lai as a dining destination offering international cuisines under one roof. The addition of The Whisky Bar expands its beverage offerings while reinforcing the venue's positioning as a lifestyle dining destination. What's next The Whisky Bar operates daily, with split service from 11 a.m. to 3 p.m. and 5 p.m. to 10 p.m. from Monday to Thursday, and continuous operations from 11 a.m. to 10 p.m. every Friday through Sunday. —Vanessa Hidalgo| Ed: Corrie S. Narisma

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review. Jeffrey Nitschke is Portland area attorney whose career has dovetailed with a love of fine spirits and cigars. His hometown is rich with microdistilleries, which has afforded him the opportunity to learn the nuances of whiskey tasting and whiskey making. His writing and enthusiasm for the hobby has led to lasting friendships with other whiskey aficionados and connisures across the United States. Ever wondered why distillers throw away the first pour or obsess over which floor a barrel sits on? These surprising bourbon traditions reveal more than you’d think. What happens when a Pacific Northwest single malt meets California apple brandy casks from St. George Spirits? A buttery, fruit-forward dram worth exploring. Both bourbons pour from the same Kentucky distillery, yet Blanton’s costs twice as much as Eagle Rare. Does the iconic bottle actually earn the price gap?

As America marks its 250th Semiquincentennial, the U.S.-India cultural and economic exchange is taking center stage, particularly with award-winning Indian single malts. Brands like Kadamba (from Goa) —which was crowned the Best World Whisky in United States —are elevating toasts across the country. American whiskey lovers are raising a glass to the booming phenomenon of Indian single malts. Thanks to the rapid maturation of malt spirits in India's warm climate, Indian brands-- Kadamba Indian Single-malt whisky and others have taken the global spirits stage by storm, frequently out-scoring traditional Scotch at international competitions. In a stellar achievement for Indian whisky, Kadamba, The World’s First ‘Champagne Barrel Finished Single-malt’ has been named Best World Whisky at the prestigious John Barleycorn Awards USA, reinforcing Kadamba's position among the finest in the world. The John Barleycorn Awards, known for rewarding excellence in the world's spirits industry, has recognised the exceptional quality and unique characteristics of globally acclaimed Cheers Group’s Kadamba Single-malt whisky. Cheers Group’s innovative approach of 'Humidity ageing process' of its whiskies distinguishes it from other world whiskies. Distilled in Goa by the Cheers Group, Kadamba Single Malt pays homage to the ancient Kadamba dynasty, which ruled Goa for 300 years during the region's Golden Age. The brand bridges ancient Indian history with premium distilling techniques. "Kadamba Indian single-malt whisky has been recognised as the Best World Whisky at the USA Barleycorn Awards. This prestigious accolade highlights the quality and craftsmanship of our Whisky" Ashwin Balivada CEO of Cheers group who mastered Business Management from Cambridge University UK. Taking centre stage, Kadamba Indian Single-malt whisky voted World’s Best Whisky (World whisky category) aged in rare Champagne Barrels, the liquid is an exploration in bold maturation and flavour depth. The "Best World Whisky" title for Kadamba Indian Single-malt whisky is securing major global accolades, highlighting India's rising dominance. "Winning the ‘Best World Whisky' at the USA Barleycorn Awards, the Kadamba Champagne Edition has made a significant mark in the beverage world and has set a new benchmark in the spirits industry. This recognition not only enhances our brand reputation but also solidifies our dedication to delivering unparalleled taste and innovation to whisky enthusiasts worldwide” Dr Mohan Krishna Balivada founder of Cheers group and World’s first alco-bev marketing Doctorate. Many US-based Indian diaspora organizations are spotlighting these cross-border success stories as part of their cultural milestones, proving that America's milestone celebration is the perfect backdrop for India's world-class whisky craftsmanship. To mark the historic occasion, American consumers and tastemakers are exploring award-winning Indian single malts such as Kadamba. The awards Jury broadcasts the winning Kadamba Single-malt tastings notes as: A silky and refined whisky with a darkened caramel character and buttery vanilla backbone. Brioche and brown butter tease depth here and there before a finish that goes slightly fudge. Excellent !

5 Amazing Bourbons To Try This Summer Bourbon isn’t generally my go-to summer drink, and I’m not alone in this. In the summer most of us are more apt to grab a frozen margarita or mojito than a bourbon-fueled Manhattan cocktail, Old Fashioned, or even a Mint Julep. But this year, in part because of the increased fervor around Independence Day celebrations due to America 250, I’ve been increasingly drawn to bourbon, arguably the most American of spirits. This has reminded me that bourbon is a wonderful mixer for summer cocktails. Mint Juleps are as refreshing as anything, and there is no backyard barbecue cocktail that I enjoy quite as much as a bourbon and Coke, which is becoming a bit of a guilty pleasure. The best bourbons have a smooth corn sweetness that often literally tastes of the American heartland and makes bourbon one of the most approachable and easy-drinking spirits. The following bourbons are some of the best I’ve tried recently and are worth adding to your summer bourbon drinking itineraries. Casey Jones Revere Bourbon, $59.99 Sometimes you drink a whiskey, and you are just blown away. That’s what happened to me with this 100-proof, 5-year bourbon from Casey Jones. Warm and full of character, you taste the booze, but there’s not a hint of bite; instead, it’s all soft caramel and warm notes. A limited release, Revere is inspired by the famous ride of Paul Revere and is available only at the distillery or online. Angel’s Envy, Kentucky Straight Bourbon Whiskey Finished in Port Wine Barrels, $45 This is a strong offering from Angel's Envy for under $50. The bourbon is aged for four to six years and then finished in former port wine barrels that the distillery gets from Portugal’s Douro Valley. The resulting bourbon has a warm wonderful (dare I say, angelic?) nose with a smooth finish, full of those dark wine barrel flavors. Elijah Craig Small Batch, $45 This workhorse bourbon is widely known and regarded for good reason. It’s got a nice booze-forward front end with a pleasant bite on the backend. It’s everything a bourbon should be: deep, full of character, and richness. I also recommend Elijah Craig Toasted Barrel offering, which generally runs around $50 a bottle. Brother’s Bond Straight Bourbon Whiskey, $42 Aged for at least four years in virgin American oak barrels, this bourbon is made with a mash bill that is 65% corn, 22% rye, and 13% wheat and barley. The result of this process is a bourbon that starts strong with warm caramel flavor and finishes smooth and light. It’s a great mixture of character and approachability for a bourbon. Basil Hayden Kentucky Straight Bourbon, $38 This super expressive and smooth whiskey has nice floral notes and a ton of character from start to finish. It’s made with an extra high-rye mash bill that helps add to its overall flavor profile and complexity. This also makes it the perfect bourbon for rye whiskey lovers looking for something with a little more corn sweetness. Not only is this bourbon affordable, it’s also one of the best bourbons I’ve had in a while. This article was originally published on Forbes.com

In 2026, American Blended Whiskey Is Finally Getting The Attention It Deserves For years, American blended whiskey has been considered an inferior product to other categories, like bourbon, and not without reason. Historically, it was made using various adulterants. Even today, U.S. federal law allows blended whiskeys to incorporate up to 80% neutral grain spirits along with additives like flavoring agents. But there's a growing group of innovators who over the past few years have been transforming the category, and 2026 seems to be shaping up to be a breakout year for blended whiskey. "After Prohibition, 'blended' became a dirty word in America. We never accepted that premise," Ari Sussman, the whiskey maker for Whiskey JYPSI, told Chowhound. Whiskey JYPSI, along with brands like Proof and Wood, Traveller Whiskey, and Barrell Craft Spirits, among others, have been creating award-winning blends that take the best straight whiskeys from various distilleries to craft spirits that are greater than the sum of their parts. And consumers are catching on. "2026 is looking to be a major year for growth in the American blended whiskey category because whiskey drinkers are more adventurous than ever," Harlen Wheatley, the master distiller for Buffalo Trace Distillery, said. While Buffalo Trace is famous for its award-winning bourbons, Wheatley, who has been the master distiller there for more than 20 years, worked with Grammy Award-winning musician Chris Stapleton to produce the blended Traveller Whiskey. Read more: 10 Cooking Myths It's Time To Stop Believing Once And For All How blenders work their magic While blended whiskey, at its best, is by nature a blend of various whiskeys, as Harlen Wheatley points out, nearly all whiskey expressions, barring single-barrel or single-cask releases, are blended. "Blending is an art form that is critical to making great whiskey, but is perhaps underappreciated... even straight bourbon is blended to achieve a desired taste profile," he said. Unlike Buffalo Trace, many producers of American blended whiskey aren't distillers, but rather blenders and finishers, sometimes called non-distilling producers, or NDPs. One of these is Proof and Wood, which Dave Schmier founded in 2015 after selling the brand Redemption Rye that he'd cofounded. The company sources whiskey from more than 20 American distillers and various Canadian distillers that are then blended and finished to produce unique bottlings. "Blending gives us an enormous palette of flavors to choose from, we can choose whiskey from many American distillers, as well as some international whiskey," he said. Advertisement For Ari Sussman, crafting a better whiskey is the goal, whether that means contracting a distillery to produce a spirit using heirloom grains or hunting down a whiskey that gives the mash bill an unexpected element. "The advantage is a far bigger palette — different grains, ages, distillation styles, warehouses, barrels, maturation histories," he said. "It's like cooking — being a great chef isn't necessarily about growing the tomatoes, it's knowing what belongs together and why." American blended whiskey in 2026 As proof of the caliber of blended whiskeys these and other brands are producing, just look to recent spirits competitions and reviews. Proof and Wood took home the title of Best American Blended Whiskey at the World Whiskey Awards America 2026 for its limited-release Curated Seasons 2024 Extraordinary Blended Whiskey, made with aged Canadian whiskey and American corn, light, and rye whiskeys. The newest release from Whiskey JYPSI, which garnered major awards for its previous expressions, is the Legacy Batch 3: The Declaration, which contains Indiana rye aged 8 and 12 years finished in apple brandy barrels from the distillery at George Washington's Mount Vernon, and Canadian corn whiskey aged for as much as 25 years. This year, Traveller Whiskey's multi-award-winning Blend No. 40 was joined by its Full Proof expression, bottled at 121 proof. "We're so proud to be part of the ongoing conversation around American blended whiskey and to help showcase the artistry of blending to a broader audience," Harlen Wheatley said. Whether 2026 turns out to be the year that American blended whiskey gets its due remains to be seen. Dave Schmier said that it's impossible to predict the category's future, but he has seen some interesting releases this year. While blended whiskey is often associated with some of the worst whiskies on the shelf, he believes today's producers are proving the category can also produce some of the finest. Likewise, Ari Sussman believes there are signs of a shift in the market. "Whether 2026 is the year, I couldn't tell you. But blending is being recognized as a craft in its own right in a way that it previously had not," he said. Want more food knowledge? Sign up to our free newsletter where we're helping thousands of foodies, like you, become culinary masters, one email at a time. You can also follow us or add us as a preferred search source on Google. Read the original article on Chowhound.

Whisk(e)y in films isn’t unusual. In fact, the water of life shows up on the big screen and in series all the time. And apparently it’s not just an earthly pleasure—because in Supergirl, the characters traverse the universe in search of whiskey. The reason isn’t its flavor, though, but something whiskey really shouldn’t be used for. In the new Supergirl film, the opening doesn’t hinge on a massive battle, but on a striking birthday celebration. Kara Zor-El, aka Supergirl, doesn’t celebrate for just one day, but for several. She planet-hops from bar to bar. And where there’s a bar, there’s whiskey, even in space. You’d expect her to be in high spirits on her birthday, but nothing could be further from the truth. She’s bordering on depressed and tries to drink away her sorrow. Whiskey plays a notable role here. Not because Supergirl is some swaggering drinker, but because alcohol means something very different to her than it does to an ordinary human. Drinking for the wrong reasons Supergirl uses whiskey the wrong way, not to savor its flavors and aromas, but to get completely drunk. A glass of whiskey normally does almost nothing to her. Where a human would slowly get tipsy after a few drams, Kara stays clear-headed. Great for an extended whiskey tasting, but not what Supergirl is after in the film. That changes under a red sun. Under such a sun, a Kryptonian loses much of their power. Kara becomes more vulnerable, more human, and therefore more susceptible to alcohol. It becomes clear when Ruthe Marye Knoll (Eve Ridley), another character in the film, asks her why she doesn’t just stay on a planet with a yellow sun. Her answer says it all: “Well, because the whiskey hits harder under a red sun.” That line turns whiskey into more than a gag or a party drink. It becomes a symbol of pain, loss, and numbness. Kara isn’t drinking just because it’s her birthday. She drinks because she finally wants to feel something, or nothing at all, for a moment. Her past is heavy: she carries the trauma of Krypton’s destruction as seen in the Superman film. Whiskey as a nostalgic nod The Supergirl film echoes the comic Supergirl: Woman of Tomorrow, where the drink also symbolizes pain and loss. Kara’s strength doesn’t solve her grief. If anything, her invulnerability makes her lonelier. Whiskey under a red sun becomes a way to briefly escape everything she normally can’t switch off. It also makes her feel a little less alone, even if that feeling doesn’t last long. And there’s something oddly beautiful in the meaning of whiskey in the film, though you should never use whiskey to get drunk. Drink in moderation, and drink for the flavor. FAQ - Why does Supergirl drink whiskey on planets with a red sun? Because a red sun suppresses her Kryptonian powers. That means alcohol, like whiskey, actually affects her and can get her drunk. - Why doesn’t Supergirl get drunk under a yellow sun? Under a yellow sun, Supergirl regains her immense powers. Her body processes alcohol so quickly that whiskey has virtually no effect, and she doesn’t get drunk. - Is Supergirl’s whiskey drinking new to the film? No. The idea comes from the comic Supergirl: Woman of Tomorrow. The new film builds on it, using it as a key part of Kara Zor-El’s personal story and her way of coping with the loss of Krypton.

In September last year, Mexico City’s celebrated Handshake Speakeasy popped up in New York City for a four-night stint at MAD Bar & Lounge at the NH Collection New York Madison Avenue, as part of its broader programme of international residencies. Reservation time slots were snapped up by cocktail enthusiasts within minutes of the portal opening, and those without a confirmed slot faced hours-long waits for potential cancellations or standing-room access. That a bartending team could attract such a level of attention, more commonly associated with music or film stars than with hospitality professionals, would have been nearly unthinkable just a few decades ago. Yet in recent years, notable mixologists have regularly crisscrossed continents for guest shifts and takeovers, much to the delight of keen cocktail quaffers. “I think I did my first guest shift back in 2014,” recalls Andy Loudon, director of bars at Scarfes, one of the world’s most high-profile hospitality venues. Housed inside London’s Rosewood Hotel, the bar is known for its creative cocktails and rare whiskies. “At Scarfes we travel a lot and also host incoming bartenders frequently. From January to October, about 10 months of the year, we are almost constantly either hosting someone for a takeover at our bar or travelling somewhere to do one ourselves.” Takeover events and guest appearances can take many forms, but the core idea is simple: a single professional or team travels to a host venue in another location and steps behind the bar for one or more shifts, stirring and shaking their own liquid creations, normally unavailable locally. These events have been an effective tool to build community among bartenders worldwide and share expertise, recipes, creativity, and broader approaches to hospitality. Crucially, they have also been providing valuable exposure and learning opportunities for bar professionals globally, which has over time significantly contributed to the development of entirely new bar scenes. “Guest shifts have definitely had an impact on some emerging nations and regions,” Loudon points out. “Take Singapore, for example, where I worked for six years. Back in 2008, it didn’t really have a cocktail scene. Then a few places started to open like Tippling Club and Nutmeg & Clove. After that, 28 HongKong Street launched and really took the industry by storm. That growth came from several factors… but guest shifts definitely helped, especially when they were done with the purpose of sharing knowledge.” It would be naive to view all of this travel simply as an opportunity for community building and professional growth. For some venues, guest appearances have become a tool to boost international visibility and support campaigns for coveted spots on prestigious competitions and global rankings. Influential lists like the 50 Best Bars, for instance, widely regarded as the bar industry’s equivalent of the Michelin Guide for fine dining. “If you invite someone purely to chase votes for the 50 Best, people will see through it,” says Giacomo Giannotti of Paradiso in Barcelona, which in 2022 became the first bar outside the historic London-New York transatlantic mixology axis to claim the top spot on the list. “If guest bartending doesn’t add any value for the people involved, then for me it is a missed opportunity. If it is just an excuse to party or take a free holiday, that’s missing the point entirely. For me, travelling to another bar should always be about creating, maintaining, and strengthening relationships within the industry, and building community.” The potential for exposure of takeovers and guest shifts isn’t limited to venues. Early in the rise of bartender stardom, major whisky and spirits makers realised that sending a top mixologist to a new market could be far more cost-effective and impactful than traditional advertising. Many jumped on the opportunity and today, sponsorship has become standard practice. “Most of the time, the bar reaches out to a spirits brand to help support or cover expenses,” Giannotti explains. “At a minimum, that usually means travel and accommodation but sometimes there is also a fee attached to it to make it viable. In other cases, producers themselves come to you with an event idea.” Admittedly, the involvement and significant investment from producers has further contributed to the vibrancy of the bartending scene and its expansion into a truly global phenomenon. But it has also turned countless guest shifts into largely marketing-driven activities that offer little real value to bartenders and, crucially, to their guests. The diminished appeal of takeovers within parts of the bar community is leading some in the industry to advocate for these events to be more authentic, community-driven experiences that bring true benefit to everyone involved. “It is important to remember that a guest shift is a collaboration first and foremost,” says Loudon. “The host bar, the travelling bartender, and the brand form the trinity of collaborators that’s always present in these events, and all three sides of that triangle need to gain something from them.” Some spirits makers are taking note of the changing attitudes among bar professionals. By developing exchange projects that prioritise genuine benefit and relevance for the community, they are gradually helping to usher in a new phase of the travelling bartending phenomenon. Spanning cities across multiple countries, the Woodford Reserve Bourbon Global Bar Exchange programme ensures that while mixologists collaborate on creating bourbon-forward drinks, they are also fully immersed in the host city’s flavours and culture, exploring anything from local ingredients to traditional rituals. Nidal Ramini, advocacy director at Woodford Reserve’s parent company, Brown-Forman, explains that the takeover is not the project’s focus, just the cherry on top. “The programme is centred on giving each participant a guided flavour tour of their host city, led by their peers in the industry, with Woodford Reserve curating the experience alongside them,” he says. “It is about the experience, building connections, fostering community, and inspiring the future of the industry through the exchange of ideas and cultures.” As part of the project, for example, London’s Nightjar team visited Brisbane to collaborate with Death & Taxes, and vice versa. On each trip, local bar teams acted as hosts, creating itineraries designed to immerse their guests in the city’s culture, visiting the best coffee shops, galleries, restaurants, and getting involved in other local experiences. Meanwhile, when a team from Berlin travelled to Tokyo, they took part in a traditional tea ceremony wearing the official attire. The guest shift acted as the culmination of the trip. “Our goal is to create advocates,” says Ramini frankly. “If bartender A turns to bartender B and says, ‘What these guys are doing with Woodford Reserve is really amazing,’ they start to see us as more than just the spirit itself. We can almost become a [human] presence in the industry, rather than just another whiskey.” Yet modernising the guest shift and bar takeover model isn’t just about the bar community; these events should also enhance the experience for the drinker. “Guest shifts are here to stay, but the key question is how to make them more guest-focused,” says Loudon, arguing that new and alternative formats should go beyond the standard guest shift, offering experiences that are more immersive, nuanced, and layered, giving people a real reason to walk in when a guest bartender is in town. “We might bring over two members of a visiting team, one working in the bar making cocktails, and another in a more hidden, speakeasy-style space elsewhere in the hotel,” he says about Scarfes’ future projects. “Guests could start with drinks in the main bar, then receive a token inviting them to a second, more discreet location (perhaps accessed through a back entrance) where they c