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Give two people at a whiskey tasting a sample of the same bourbon and what would you expect to happen? They should each experience the same taste and smell, right? Not at all: Taste and smell are individual, affected by everything from the number of papillae on your tongue—the bumps we call “taste buds”—to the size of your nasal cavity and even your age. But what about gender and the idea that women are better tasters than men? It’s a common belief in bourbon circles, and there’s plenty of anecdotal evidence to suggest that might be the case. It does make some biological sense that in order to protect their children, women are hard-wired to detect subtle changes in smells and tastes that signal when food is spoiled or unsafe. The discussion comes up from distillery tasting rooms to wine panels. While working on my 2018 book, Distilling the South, I visited more than fifty distilleries in eleven states. Though I certainly encountered plenty of men who assumed I couldn’t possibly understand the science of turning grains into drinkable alcohol, I also noticed the increase in women either working in distilleries or visiting tasting rooms to learn. Still, the scientific evidence is sketchy on whether there’s a real difference in how men and women perceive bourbon and flavors, and what—if anything—accounts for it. Dr. Paul Wise is a researcher with the Monell Chemical Senses Center in Philadelphia, an independent institute dedicated to studying taste and smell. An expert on flavor and the interaction of taste intensity and retronasal odor (how we perceive things like the smokiness in a bourbon, for instance), Wise has heard the claim about women being superior tasters many times, but he doesn’t think there’s much proof. In studies, he says, the actual difference between men and women is very small and can vary as much between age groups as it does between gender. So much of what we taste depends on smell. One popular demonstration among Wise’s Monell colleagues is to distribute a distinctive flavor of jelly bean to tasters (banana is a good one for this). Hold your nose while you chew and try to identify the flavor. Before you swallow, let go of your nose and breath in: It will suddenly jump out at you. And while some people believe women are more sensitive to smells, there’s no real proof of that either, he says. There are such wide variations between individuals that it’s hard to draw solid conclusions. Women of child-bearing age may be more sensitive to odors, but women who are post-menopausal may not be. One thing Wise has noticed in studies, though, is that women tend to be better study subjects. “It seems like women take it more seriously and pay closer attention,” he says. That could make them stand out in other scenarios, like bourbon tastings. Peggy Noe Stevens sees something else at play with female tasters. A Kentucky native and the founder of the organization Bourbon Women, Stevens was the first woman to receive the title of master bourbon taster and worked with Brown-Forman for seventeen years. She’s heard the discussions about women having superior olfactory receptors, and the theories that women developed more sensitivity to tastes and smells to safeguard their children. But after years of leading tasting events, she has another theory: Women may just be better at describing what they’re tasting. “Are we, as women, more expressive?” she says. “We are baking at home and cooking at home. A man might say [something tastes like] caramel, while a woman will say ‘the topping of a crème brûlée.’ Is our vocabulary just more expressive?” Stevens’s wealth of experience in leading tastings has shown her something else that challenges stereotypes about women and whiskey. “What I definitely know, when we have done blind tastings at all different proofs and grain bills, women will go with the higher proof, the more robust, and the spicier,” she says. “It’s absolutely contrary to the assumption that to get a female consumer, we have to make whiskey that’s sweeter, milder, and lower proof.” Becky Harris, the master distiller of the craft producer Catoctin Creek in Purcellville, Virginia, agrees with Stevens that women’s experience as cooks may give them an advantage as distillers and blenders. “I grew up cooking and tasting,” says Harris, who was a chemical engineer before she and her husband, Scott, opened their distillery in 2009. “You kind of build up a bank of the vocabulary of tastes and smells. What kinds of things go good with this? You’re focused on that.” According to the group Women in Distilling, women now represent 8 percent of distillery owners and operators around the world, a number that’s still small but growing. As more women take on those roles, their abilities to pinpoint tastes and aromas may become more valued in the industry. “I do feel that women, again, are more articulate, and I can’t say that hurts,” Stevens says. “I’ve spoken to male distillers who say the same thing. That doesn’t mean men don’t have good palates. It just means it’s being noticed.” Garden & Gun has an affiliate partnership with Bookshop.org and may receive a portion of sales when a reader clicks to buy a book. All books are independently selected by the G&G editorial team.

With 250 years of bourbon-making heritage, Buffalo Trace Distillery is a true custodian of America’s signature whiskey. From its famous Kentucky Straight Bourbon Whiskey to the legendary expressions of the Van Winkle family, here’s your guide to the distillery’s best bourbons for every budget and every taste. The world of bourbon’s a fascinating thing to explore. As America’s signature whiskey, it has an identity and flavour entirely separate from its Scottish contemporaries, thanks to a recipe that, by law, must be barrel-aged and made from at least 51 per cent corn, America’s favourite grain. The result is a sweeter and richer approach to whiskey that’s deservedly been enjoying renewed attention over the last few years. In large part, this has been thanks to the efforts of Buffalo Trace Distillery, the most-awarded distillery in the world. For over 250 years, this Kentucky-based operation has been elevating bourbon, so if you’re looking for a new addition to your bar cart, what better place to start? After all, Buffalo Trace Distillery creates world-class bourbon across a wide range of incarnations. From accessible, entry-level drops that are reliably delicious every time to rare, uber-premium icons that even collectors speak of with hushed reverence, the Buffalo Trace Distillery family tree boasts releases you’ll love at every tier. Let’s check them out! Tier 1: The Best Place to Start Buffalo Trace Bourbon A popular staple around the Man of Many office, the whiskey that bears the Buffalo Trace Distillery’s name is an exceptional foundation, offering incredible flavours at an extremely generous price point. Carrying over 200 years of heritage in every bottle, it’s aged in new, charred-oak barrels stored within century-old warehouses as it slowly reaches peak maturity. It’s worth noting that, unlike Scotch, bourbon can’t legally have any colours or flavours added to the mix. The only other ingredient is water, meaning everything you taste comes from an honest mix of the grain, the barrel, and time. No matter how frequently you encounter Buffalo Trace Bourbon, it’s always a pleasure to do so. Plus, this particular drop also has a delightful sibling in the form of the Buffalo Trace Bourbon Cream, which is another essential addition to your whiskey shelf. . Notes: Vanilla, mint, and molasses on the nose. Brown sugar, oak, toffee, dark fruit, and anise on the palate with a long, smooth finish. Serving Suggestion: Buffalo Trace Bourbon makes a perfect club soda highball – delicious, refreshing, and elegantly simple. Or try a Buffalo Trace Bourbon and cola or dry. Perfect Pairing: The barrel char of Buffalo Trace Bourbon complements a range of grilled and smoked meats, including barbecue pulled pork and brisket. Or, try a range of sharp and aged cheeses. These cut through the bourbon’s richness, bringing out hidden fruit notes. Traveller Whiskey A real celebrity of the American whiskey world, Traveller Whiskey is a collaboration between 12-time Grammy Award-winning musician Chris Stapleton and Buffalo Trace Distillery’s Master Distiller, Harlen Wheatley. These masters of their craft brought their unique artistry to bear, conjuring a whiskey that’s truly special: easy-drinking, delicious, and full of character. Doing so must have been an arduous process (if you can describe sampling dozens upon dozens of custom blends from the world’s most-awarded distillery as arduous). It was only after sampling more than 50 that the pair settled upon Blend No. 40, which they found possessed the superb balance of smoothness, depth, and character they were looking for. Notes: Vanilla, aged fruit, buttery shortbread, caramel, and oak on the nose. Sweetness, spice, toasted nut, and oak on the palate with a robust finish. Serving Suggestion: Much like the Grammy winner who helped create it, we prefer to take our Traveller Whiskey neat. Just pour it into a glass, sip, and enjoy. Perfect Pairing: Like the Buffalo Trace Bourbon, Traveller Whiskey pairs exceptionally well with grilled meats. Here, we’d recommend barbecued ribs, which sing alongside the vanilla and caramel notes. Tier 2: Discover New Complexities W.L. Weller Special Reserve The ideal next step from Buffalo Trace Bourbon and Traveller Whiskey, W.L. Weller uses wheat rather than rye as its secondary grain, resulting in a softer, smoother bourbon flavour. Named for the whiskey merchant and distiller William Larue Weller, who pioneered this use of wheat in his whiskey’s mash bill for a more subtle flavour, W.L. Weller Special Reserve is a sophisticated and sweet bourbon that we can’t praise highly enough. While there’s a range of incredible expressions waiting to be discovered under the W.L. Weller masthead, we recommend the sought-after Special Reserve here, as it’s the one you’re most likely to find on Australian shelves. Notes: Sweet caramel on the nose. Honey, butterscotch, and soft woodiness on the palate, with a finish of sweet honeysuckle. Serving Suggestion: Add two to four drops of distilled water into your neat pour. It reduces burn while boosting vanilla sweetness, further unlocking butterscotch and honey notes. Perfect Pairing: A quality charcuterie board is a perfect fit for the Special Reserve. The sharpness of aged cheddar or Gouda plays against the whiskey’s sweetness, while cured meats highlight the bourbon’s caramel depth. Buffalo Trace Single Barrel Despite Australians’ deep passion for whiskey, the appearance of an Australian-exclusive release is a rare thing indeed, so this Buffalo Trace Single Barrel is a treat. Taking Buffalo Trace Bourbon as a starting point, this limited-edition, single-barrel take was again hand-selected by Buffalo Trace’s Master Distiller, Harlen Wheatley. Each bottle features whiskey aged for eight years and sourced from one of the distillery’s five most celebrated warehouses (U, K, P, Q, and N, for those wondering). This limited-edition release showcases the spectrum of flavours bourbon can offer, making it ideal for burgeoning fans ready to step beyond the core expression. Plus, keep an eye out for retailer exclusives across the country to explore a variety of hand-selected limited editions. Notes: Varies by warehouse of origin, but expect a punchier, more robust experience than the classic Buffalo Trace Bourbon. Serving Suggestion: To make the most of this Australian exclusive, we’d recommend taking it neat or on the rocks. Try it alongside Buffalo Trace Bourbon to explore and compare the nuances that make this such a special release. Perfect Pairing: Thanks to its bold flavour, this release is crying out to be enjoyed alongside some spiced salami or chorizo. Alternatively, the intense cocoa of dark chocolate (we’re talking 85 per cent and up) beautifully showcases the whiskey’s oak and spice notes. Tier 3: Aged to Perfection Eagle Rare Aged 10 Years We step up to whiskey’s next tier with Eagle Rare. There’s a whole host of expressions under this banner, but in this instance, we’re talking the delicious Aged 10 Years variety. As the name suggests, this highly awarded expression (it’s scored five golds from international competitions in the last two years alone) is aged for a decade and crafted in small batches to reach the right depth and balance. Take the time to savour it properly, and you’ll find a mature bourbon that handsomely rewards your patience. Also, keep an eye out for the 12-year-old incarnation of Eagle Rare, as we’ve heard whispers that it just might be making its way to Australia later this year. Notes: Toffee, hints of orange peel, herbs, honey, leather, and oak on the nose. Bold, dry layers of candied almonds and rich cocoa on the palate, followed by a dry, lingering finish. Serving Suggestion: Eagle Rare Aged 10 Years is a spirit that deserves to be enjoyed without any interference (at least at first). Once you’ve developed a sense of its properties, it also makes a great whiskey sour. Perfect Pairing: Roasted pecans are a natural companion here. Th

Whiskey JYPSI has released Tonewood, a limited-edition, two-expression collaboration with guitar maker Gibson finished using toasted maple tonewood offcuts. The range launched on 8 July 2026 alongside the debut of country artist Eric Church’s signature Epiphone Hummingbird Dark guitar. The collaboration reverses a familiar relationship between the two industries. Guitar makers have long used whiskey barrel wood in their instruments. Tonewood flips that idea. Maple tonewood offcuts from Gibson’s guitar-building process, prized for their resonance and character, are used to finish the whiskey. “We built the whiskey first, then used the wood to understand what it could become,” said Ari Sussman, whiskey maker for Whiskey JYPSI. The range debuts with two expressions from a single tonewood. Each differs in age, proof, and structure. Tonewood: Vol. 1 is bottled at 109 proof (54.5% ABV). It draws on older stocks, including 20-year-old straight bourbon and 14-year-old whiskey from a bourbon mash bill. According to the official notes from the brand, Vol. 1 offers mature oak, vanilla, warm baking spice, honey, polished hardwood, caramelized sugar, roasted nuts, and a long finish. Tonewood: The Collective is bottled at 103 proof (51.5% ABV). The brand’s official notes describe vanilla, graham cracker, light caramel, toasted grain, and a clean finish that fades to gentle smoke. “Whiskey JYPSI was built to challenge the usual rules of whiskey making, but never just for the sake of being different,” said co-founder Raj Alva. “Tonewood works because the idea is bold, the materials are real, and the result adds something meaningful to the whiskey.” Vol. 1 is available in an “extremely limited” direct-to-consumer release for $799. It arrives in a custom Gibson case with a co-branded guitar strap and two Whiskey JYPSI glasses. The Collective carries a suggested price of $199 and will expand to select US retailers. A portion of proceeds will benefit Gibson Gives. Both releases can be ordered at whiskeyjypsi.com. Whiskey JYPSI was co-founded by Church and Alva under Outsiders Spirits. The company has secured distribution across 18 markets since launching in 2023. “The wood is only wood until it arrives in a master’s hands — that rule applies to distillers, luthiers, and songwriters,” said Church. “I’m excited to see what song this collaboration between world-class masters will write.”

Why Knowing Your Whiskey's Barrel Entry Strength Is Important In the distilling world, there can be an almost overwhelming number of factors that influence a whiskey's final taste, aroma, and overall experience. Among the most important (but least understood) of these is the whiskey's barrel entry strength. To break down why this matters, we asked master mixologist Justin Lavenue, co-owner of The Roosevelt Room and owner-operator of both The Eleanor and RoadHaus Mobile Cocktails. As the name suggests, barrel entry strength (sometimes called barrel entry proof) is the percentage of pure alcohol in the whiskey mixture that's placed in the barrel to age. "It sounds like one of those technical details designed to impress someone on a distillery tour, but it can meaningfully affect the finished whiskey," Lavenue told Mashed. He further explained, "Changing the alcohol-to-water ratio changes how the spirit extracts and dissolves different compounds from the barrel, which can influence sweetness, tannin, oak character, spice, aroma and texture." Generally, this will fall within a relatively narrow range. By law, the maximum barrel entry strength for whiskeys in the U.S. is 62.5% alcohol, or 125 proof. "The key words are 'no more than,'" according to Lavenue. "A distiller can choose a lower entry proof, and some intentionally do." However, the minimum proof required for a bottled spirit in the U.S. is 80 (or 40% ABV), ensuring barrel entry strength will always be above this number. Barrel entry strength is an important factor but not the decision-maker As with any business, economics also play a role in barrel entry strength. "Lower entry proof creates more total liquid for the same alcohol, requiring more barrels and warehouse space," Justin Lavenue told Mashed. This can be a double-edged sword for distillers: On one hand, they're stretching a fixed amount of alcohol further, producing more barrels for eventual sale, but on the other, they're incurring higher upfront costs in materials and facilities. As important as knowing a whiskey's barrel entry strength can be, Lavenue warns that it shouldn't be a determining factor in choosing a spirit. "That would be like buying a car based entirely on tire pressure: It matters, but it does not tell you whether you'll enjoy driving it," he explained. "Think of it as one clue in a larger mystery." In part, this is because the barrel entry strength isn't usually the strength you'll find in the bottle on the liquor store shelf. Whiskey makers often blend and dilute the product that comes out of the barrels to create a more consistent flavor or drinkable experience. The exceptions are those bottles labeled as "barrel strength" or "cask strength," which are presented to drinkers in a similar state as when they emerged from the barrel. There are many factors you can look for when identifying a quality whiskey. To be sure, barrel entry strength doesn't top the list compared to things like age and brand reputation. Still, knowing this detail can be a valuable explanation for the differences in two whiskeys that otherwise seem similar in ingredients and final proof.

Walk into almost any whisky festival in the UK today, and you’ll notice something that simply wasn’t true a decade ago. Bourbon has moved from the corner of the stand to the centre of the conversation. Single malt Scotch will probably always be my first love, but there’s no denying that American whiskey has found a new audience on this side of the Atlantic. Drinkers who once saw bourbon as overly sweet or something reserved purely for cocktails are discovering a category with genuine depth, variety and, perhaps most importantly, exceptional value. That last point is worth dwelling on. Premium Scotch prices have climbed steadily over the last few years, making bourbon one of the best places to find well-made whiskey without spending a fortune. Two bottles appear in almost every recommendation for newcomers and seasoned drinkers alike: Wild Turkey 101 and Elijah Craig Small Batch. I’ve poured these side by side more times than I can remember. Both have earned permanent places on whisky shelves around the world and both comfortably outperform many bottles costing considerably more. The question isn’t which one is good. It’s which one is right for you. Wild Turkey 101: Bold, Confident, and Unmistakably Kentucky Wild Turkey has always done things its own way. While many distilleries have softened their bourbons to appeal to wider audiences, Wild Turkey has remained unapologetically robust, bottling its flagship at 101 proof, or 50.5% ABV. That extra strength defines the whiskey. The nose immediately announces itself with vanilla, cinnamon sugar, and fresh toffee before deeper notes of charred oak and burnt toast begin to emerge. Leave it in the glass for a few minutes and orange peel starts to appear, followed by roasted pecans and a gentle herbal edge that often gets overlooked. The palate delivers exactly what the nose promises. Rich caramel arrives first, followed by maple syrup, honey and vanilla before the higher proof begins to flex its muscles with black pepper, clove and freshly grated nutmeg. Despite its strength, it never feels aggressive. Instead, it carries its weight with confidence, finishing long with toasted oak, citrus zest and lingering baking spices. What I’ve always appreciated about Wild Turkey 101 is its honesty. It doesn’t try to be elegant. It isn’t trying to imitate older, more expensive bourbons. It simply delivers flavour in abundance, whether you’re sipping it neat or building one of the finest Old Fashioneds you’ll make without opening a premium bottle. Elijah Craig Small Batch: A More Measured Approach Where Wild Turkey walks confidently into the room, Elijah Craig prefers to let you come to it. Produced by Heaven Hill, Elijah Craig Small Batch has become something of a benchmark for accessible Kentucky bourbon, balancing sweetness, oak and fruit with remarkable consistency. The history surrounding Reverend Elijah Craig is well known. Depending on which version you believe, he either pioneered the use of charred oak barrels or simply became associated with them over time. Whatever the truth, the whisky carrying his name has earned its own reputation on merit rather than mythology. The first thing that strikes me about Elijah Craig is how much brighter it feels. Fresh honeycomb, lime zest and polished oak lead the nose before vanilla pods, sandalwood and gentle milk chocolate begin to develop. Compared with Wild Turkey, there’s less immediate power but noticeably more refinement. The palate follows the same path. Classic bourbon flavours of vanilla and caramel remain at its core, but they’re joined by grilled pineapple, apricot, peaches and crisp green apple, giving the whiskey a freshness that keeps every sip lively. Oak and spice build steadily through the mid palate without ever dominating, while the finish remains dry, clean and pleasantly warming. It’s an easy whiskey to underestimate. The more time you spend with it, the more layers begin to reveal themselves. The Showdown Although these two bourbons occupy almost exactly the same place on the shelf, they appeal to very different drinkers. Wild Turkey 101 is built around intensity. The higher proof gives it more presence, more spice and more richness from the very first sip. It commands your attention immediately and never really lets go. If you enjoy big flavours, cocktails or simply want a bourbon that announces itself from the first pour, it’s difficult to think of many better values anywhere in American whiskey. Elijah Craig Small Batch takes the opposite approach. Rather than relying on strength, it builds complexity through balance. The fruit feels brighter, the oak more integrated and the sweetness better controlled. It’s the bottle I find myself lingering over rather than reaching for another pour quite so quickly. I’ve poured both blind for friends on several occasions, and the results are always interesting. Those who normally drink Scotch often gravitate towards Elijah Craig because of its elegance and structure. Those who already love bourbon almost always smile the moment Wild Turkey appears. Neither reaction surprises me. So, Which Should You Buy? If you’re buying your very first serious bottle of bourbon, I’d steer you towards Wild Turkey 101. It captures everything people expect from Kentucky bourbon. Vanilla, caramel, spice, oak and enough proof to remind you that you’re drinking something with real character. It also performs brilliantly in cocktails, making it one of the most versatile bottles available at its price. If you’ve already discovered bourbon and you’re looking for something a little more layered, Elijah Craig Small Batch edges ahead. It’s the bottle I return to most often when I want to sit quietly with a glass and pay attention. Every revisit seems to reveal another small detail, whether it’s a little more orchard fruit, a touch more chocolate or another subtle layer of oak. So who wins? On value alone, they’re almost impossible to separate. On personality, they’re worlds apart. Wild Turkey 101 is the extrovert. Bold, confident and immediately engaging. Elijah Craig Small Batch is quieter. It asks a little more of your attention but rewards it with greater finesse and balance. If I could only keep one bottle on the shelf, I’d give Elijah Craig Small Batch the narrowest of victories. Not because it delivers more flavour, but because it delivers more discovery. Months later, it still has a habit of surprising me. That, for me, is what keeps a whiskey worth coming back to.

Koopers Whiskey has introduced a new label design for its Sweetheart of Rodeo Bourbon, updating one of the Texas blending house’s most recognizable products. The refreshed packaging will roll out at retailers, restaurants, and bars in the coming weeks as existing inventory sells through. Sweetheart of Rodeo Bourbon is a blend of three straight whiskies distilled in Kentucky and Indiana. The component whiskies are aged for four, four, and six years. Bottled at 90 proof, the bourbon has earned Gold medals at the San Francisco World Spirits Competition and the Texas Whiskey Festival. It also holds a 93-point rating from Tasting Panel Magazine. The brand draws inspiration from the women of Texas and the American West. According to Koopers, the bourbon “celebrates the courage, determination, and adventurous spirit that defined the frontier.” The redesigned label features a contemporary illustration that is tightly cropped, focusing from just beneath the eyes through the chest. The framing is intended to emphasize “expression, strength, and presence while creating a sense of intrigue through partial facial framing.” The redesign was created by Koopers Whiskey co-founder, master blender, and creative director Troy Kooper. His previous design work includes projects for Nike, Netflix, HP, Hyundai, Comcast, the NBA, and Microsoft. That work earned honors including Cannes Lions Awards, D&AD Yellow Pencils, Webby Awards, The One Show Awards, and Clio Awards. “As Koopers Whiskey continues to grow, we want our flagship bourbon to stand out on the shelf as confidently as it performs in the glass,” said Troy Kooper, master blender and co-founder of Koopers Whiskey. “The redesign honors the original spirit of Sweetheart of Rodeo Bourbon, while giving it a stronger visual identity for the next chapter of the brand.” Koopers Whiskey was founded by Troy Kooper and Michelle Kooper. The family-owned company produces boutique Texas bourbons and ryes rooted in old-world blending traditions. Sweetheart of Rodeo Bourbon is available at the Koopers Whiskey Texas Tasting Room in Ledbetter, Texas, and online via the Koopers Whiskey website for direct shipping. The bourbon carries a suggested retail price of $47 per 750ml bottle.

Conor McGregor admits whiskey business led to too much drinking: ‘I was trapped and caught’ Conor McGregor returns to action at UFC 329 against Max Holloway for the first time in five years, and a lot has happened since he last fought in the cage. There have been legal troubles, disturbing sexual assault allegations, cheating scandals, and admissions of substance abuse. Not the kind of things that pave the way towards a successful comeback. Yet McGregor sounded confident during UFC 329 media day, even as he addressed some of the doubts and questions being raised by the media. “You know, there’s nothing better than proving people wrong,” McGregor said. “People are entitled to their opinion. Some are valid. You know, there’s some questions. Time out, injury, lifestyle, yada yada yada. I know, I know … Let’s go. We’re gonna go inside that night and shut them all up again. The business is on the rise. The money is coming in. So get into this game, baby, while rocking and rolling. The Mac is back.” During the lead-up to UFC 329, McGregor has admitted that he lost his way due to money and fame. A big part of his fortune came from his former whiskey brand, and he admitted he got a little too wrapped up in the product while promoting it. “I launched an Irish whiskey,” he said. “I didn’t drink heavily, if at all, in that time of my life. I was an athlete at the top of my game. Next thing you know, there’s thousands upon thousands of bottles in my garage. ‘Sell this, Conor.’ ‘Okay.’ I’d leave my property with two bottles under my arm, and that was it. I was caught.” “You know, I wasn’t used to it. F–king— that’s it. God gave gave me these lessons. That’s it. I was trapped and caught, and it is what it is.” The Irish sports star walked a balance between showing appreciation for the fans that have stuck with him through the years and claiming to not care about those who have turned their back on him. “I’m grateful beyond measure for my fans and their loyalty and their excitement here,” McGregor said. “And as much as I’m back for the love of the game, I am back for the love of the fans.” When asked about a jury’s guilty verdict in civil court over the rape of Nikita Hand in 2018, McGregor insisted he was innocent. “I’m an innocent man, and I’ll stand for my innocence until the day I go out,” he said. “And that is still a situation where I fight. There’s a reason it didn’t go where it went, and it went to a civil trial. It is what it is. It stings deep. I continue to fight. I know the truth, and I know that lying lips are an abomination to the Lord. And I know that anything done in darkness will soon come to light. And I trust in God that it’s coming. You best believe it’s coming. And I look very, very forward to the day.” McGregor’s reputation in his home country of Ireland has sunk over the years, and a run for president on an anti-immigration platform fell apart after “The Notorious” was unable to garner enough support to get on the ballot. “I’m not here to win anyone back,” he said of his Irish detractors. “I’m here to represent my country. What’s taking place in Ireland is the saddest story in the West. It is a travesty, what is taking place, that our borders are wide open, and that the most violent cultures are just hoisted upon our people in our rural towns. And the crime that has taken place is showing it. And if God wills it, I’ll do it and step in. And that’s it. I hope so. It is what it is.” “The way people can feed into the propaganda or the lies that are pushed to the people, it is what it is. It’s sad, and it is a sad story of the West in my opinion, as Ireland does not deserve this. Our history deserves a better future, and I pray to our God that it is coming.” For now, McGregor hopes to defy the odds and beat the very active Max Holloway at the T-Mobile Arena in Las Vegas on Saturday, June 11th.

‘I was Trapped’: Conor McGregor Says Whiskey Business Led to Too Much Drinking Conor McGregor says launching his whiskey business changed his relationship with alcohol, admitting the venture led him to drink far more than he had as an active UFC champion. Speaking during UFC 329 media day ahead of his long-awaited return to the Octagon, McGregor reflected on how promoting his former Irish whiskey brand, Proper No. 12, became an unexpected turning point. “I launched an Irish whiskey,” McGregor said, according to SB Nation. “I didn’t drink heavily, if at all, in that time of my life. I was an athlete at the top of my game.” According to McGregor, that changed as he became the face of the brand. “Next thing you know, there’s thousands upon thousands of bottles in my garage. ‘Sell this, Conor.’ ‘Okay.’ I’d leave my property with two bottles under my arm, and that was it. I was caught.” The former two-division UFC champion said he wasn’t prepared for how closely his personal life would become tied to promoting the whiskey. “I wasn’t used to it,” McGregor said. “God gave me these lessons. That’s it. I was trapped and caught, and it is what it is.” McGregor sold a majority stake in Proper No. Twelve Irish Whiskey in 2021 in a deal reportedly worth hundreds of millions of dollars. Since then, he has launched the Forged Irish Stout beer brand and remained active in several business ventures outside mixed martial arts. The 38-year-old is set to fight Max Holloway at UFC 329, marking his first appearance in the Octagon in five years following a lengthy absence caused by injury and other setbacks. McGregor acknowledged that questions remain about whether he can return to championship form after years away from competition and a series of off-the-cage controversies. “There’s nothing better than proving people wrong,” he said. “Some are valid. There’s some questions. Time out, injury, lifestyle. I know… We’re gonna go inside that night and shut them all up again.” During the media session, McGregor also addressed the civil case brought by Nikita Hand, in which a jury found him liable for sexual assault. McGregor denied the allegations and said he intends to continue fighting to clear his name. “I’m an innocent man, and I’ll stand for my innocence until the day I go out,” he said. For now, however, McGregor said his focus is on returning to competition and reconnecting with the fans who have supported him throughout his career. “I’m back for the love of the game,” he said, “and I’m back for the love of the fans.” Scan any liquor or NA bottle to see all expert reviews in one place with the free Daily Pour app. Download today! Founded by Dan Abrams, The Daily Pour is the ultimate drinking guide for the modern consumer, covering spirits, non-alcoholic and hemp beverages. With its unique combination of cross-category coverage and signature rating system that aggregates reviews from trusted critics across the internet, The Daily Pour sets the standard as the leading authority in helping consumers discover, compare and enjoy the best of today's evolving drinks landscape.

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After 10 years of distilling, Isle of Harris Distillery is unveiling a single malt as its signature whisky. Isle of Harris Whisky is a new single malt being launched straight into the spotlight. The whisky is set to take center stage within the growing range from the Tarbert distillery. The new Isle of Harris Whisky is crafted entirely on the Isle of Harris, in Scotland’s Outer Hebrides. Ron MacEachran, executive chairman of the distillery, calls the launch a major milestone. In his view, the new single malt shows just how far Isle of Harris Distillery has come in ten years. From the very beginning, the goal was to create spirits that share the island’s story with the world. Naming also plays a strategic role. By putting the whiskies more prominently under the Isle of Harris banner, the distillery aims to build on the international recognition first established by Isle of Harris Gin. What is the new Isle of Harris Whisky? This lightly peated single malt has matured in a combination of first-fill ex-bourbon casks and ex-Oloroso sherry casks. As for the flavor of the Isle of Harris whisky, think warm and sweet tones. Full tasting notes below: - Nose: Butterscotch and cherry pie with soft fruit and delicate floral notes, plus hints of stewed fruit and spice. - Palate: Buttered caramel with notes of clove and ginger, dry fruit tones and gentle peat smoke.  - Finish: Long and creamy with a soft hint of smoke. Launch with ceilidh and HebCelt festival The new expression debuts in the distillery shop on July 14. From July 22, the bottle will also be available online via the Isle of Harris Distillery website. A wider rollout to specialist retailers across the UK and key international markets, including the United States, Germany, and France, follows from August. FAQ - What is Isle of Harris Whisky? Isle of Harris Whisky is the new signature single malt from Isle of Harris Distillery. Fully produced on the Scottish Isle of Harris, it now takes its place as the flagship expression in the core range. - What does Isle of Harris Whisky taste like? The whisky is lightly peated and matured in first-fill ex-bourbon and ex-Oloroso sherry casks. According to the official tasting notes, expect butterscotch, floral sweetness, and gentle spice. - When is Isle of Harris Whisky available? The whisky is available from July 14 in the distillery shop in Tarbert. From July 22, the bottle can be ordered online, with a broader introduction to specialist retailers in the UK and various international markets from August.

Aberfeldy: Stephanie Macleod about change, diversity and innovation in the whisky industry Stephanie Macleod is one of the most influential and fascinating figures in the Scottish whisky industry. At the ‘Meet the Makers’ event in Berlin, she spoke about her extraordinary career path, the transformation of a long-established industry, the importance of diversity and innovation, and why whisky today should be, above all, one thing: a pleasure to be enjoyed without hesitation. In the interview, she also explains how memories and flavours shape the whisky experience and what developments she expects for Aberfeldy in the coming years. Dear Stephanie, you were in Germany on 22 June for an event called ‘Meet the Makers’. What was the event about? Stephanie Macleod: To celebrate Aberfeldy. We know that Germany loves Aberfeldy and we just wanted this opportunity for supporters of our brand and for those who wants to know more of our brand to get that information and see Aberfeldy in all its forms: on the rocks but also in cocktails. Many years ago, we are never outer the word cocktail and whisky in the same sentence. Now we have realized, finally, that people want to enjoy drinking whisky, they don´t want to feel that they are doing the wrong thing, that they are going to make a mistake or embarrassed their selves if they order it the wrong way. So, we want to take that stress out of whisky and make it something that is to be enjoyed and not endured. Among other things, you spoke about your career path there. What was that like? Stephanie Macleod: I do love to talk about my career because I want my path to inspire others. I want to bring more young women into whisky, I want them to be thinking about whisky as an option when they are at university or even before their university. When I was at school and university, I did not realize that whisky could provide me with a career and when I did find that out and met the people that were working in whisky, I thought: I need to be part of this. I started out my career at Academia studying whisky, I thought I don´t just want to study it, I want to be part of whisky and that´s when I joined the Whisky company Dewars and started off in the Quality Control Department. They always remembered that I had this academic background and sense of analysis of whisky, then they put me in charge of the lab and after I was asked a question: Do you want to be the Master Blender? And I said, “Absolutely yes”. The whisky industry is very tradition-bound and, a few years ago, was almost entirely male-dominated. What was it like for you when you started out? Stephanie Macleod: When I started, I started in the soft drinks industry, it was all man there. When I was in Academia it was also mostly man. So, when I reached the whisky industry and it was all man. I didn´t think it was odd because that has been my experience. It´s only now when I look back, I can see that things have changed for the better. I think as more women are working now and scotch whisky is certainly a large employer in Scotland it makes sense that more women are gravitating to the whisky industry. But we need to ensure that young women and man- we still want man in the industry (laugh)- are good and passionate people. We want good people, we want people that want to see whisky doing well, that can see more coming from whisky. We do everything we can to encourage great people and if there are more women in there, that would be great. One of the things I always say as the first female blender of Dewars is that I don´t want to be the last. Things have changed somewhat since then, with more and more women playing a key role in shaping the industry. How important is diversity? Stephanie Macleod: Whisky is for everyone, is global. No matter where you go in the world someone has heard by scotch whisky and so, we need the people that work within whisky to be a reflect of the world. It’s probably impossible to have everyone represented, my team it´s mostly female, mostly Scottish but one of the girls is from India. In India are big fans of Whisky, of spirits in general and she had the desire to work with Scotch whisky. She left her country to pursue that dream in Scottland. Would you say that women approach whisky differently, and that this is also changing the products themselves? Stephanie Macleod: Dewars is a 180 year old company, we have that legacy that we are working to, and Aberfeldy was the only distillery that has been built by the Dewars Family, so my approach is to ensure that we´re preserving the DNA, the character of Aberfeldy. One of our mantras at Dewars and Aberfeldy is: Tradition is not the worship of ashes but the preservation of fire. It really talks of the kind of tension we are trying to grapple with scotch whisky; we want to honour our past and traditions but also to look towards the future and not be tailored to our past. I wouldn´t say that would be a gender. How else has the world of whisky changed since you started out? Stephanie Macleod: I think the whisky industry is now more open to experimenting, trying different types of casks and looking at our processes, looking how sustainable we are, we are looking at our supply chain and making sure we are doing everything in the best way possible. Also embracing cocktails, when I started cocktail and whisky weren´t in the same sentence. Still some people that raise an eyebrow when we talk about cocktails and even, putting ice on a single malt, some people are like “what?”. But we really need to understand that people wants to enjoy themselves and if they want a whisky in a cocktail, they should really have that, it´s up to them and they should experiment. They don´t want to waist money, that´s also why we are here, to guide them. This is how we think. The entire spirits industry is facing challenging times. Is this also having an impact at Aberfeldy? Stephanie Macleod: Yes, we´ve course corrected. We are not distilling as much as we have done in the past, which is sad, but we can´t continue to fill up our warehouses and not have them depleted so we have to take these steps in order to ensure that we are doing the right things for the future. It’s one of the patterns we’ve seen in the whisky industry—we’ve had these peaks and troughs before, and we’re already seeing signs that things are beginning to recover. This is a global issue. People simply don’t have as much money to spend, and we have to recognise that. How are you tackling this? How important are issues such as innovation in these times? Stephanie Macleod: Innovation it´s even more important now, when people don´t have as much money to spend, when they do spend it, they want to spend it well. I think providing good quality and interesting whiskies that are at the right price is crucial at the moment. What role does the connection between memory, emotion and sensory perception play in the whisky experience? Answer: Especially when it comes to aroma, it transports people back to their childhood. Very often, when you’re nosing a whisky, it reminds you of a walk through the forest with those earthy notes, or of a sweet you loved as a child. That’s why the connection between aroma and memory is so important in Scotch whisky. Another thing that transports whisky drinkers is the distillery itself. If they’ve been on a distillery tour, nosing a whisky can take them right back to the malt room, with its distinctive dry, sweet aroma. Quite often, when I’m walking through markets or supermarkets and smell spices or fruit, it triggers sensory memories that I later draw on when I’m writing my tasting notes. All of those experiences help whisky drinkers make the right choice. What else can we look forward to from Aberfeldy in the near future? Stephanie Macleod: We are going to be doing more work with fortified wine,wine casks, with Mizunara casks from Japan. We´re still sampling our casks and what will pique interest over our whisky drinkers in Germany. Aberfel

New Stirling-based independent bottler HIP has announced the launch of a new range of approachable, affordable, small batch, flask-sized releases. The range which launches with two single malt Scotch whiskies, a single grain Scotch whisky and a Barbados rum, is said to reflect the brand’s commitment to quality, exploration and accessibility. HIP’s branding is deliberately simple, confident and purposeful, allowing the spirits to take centre stage. Each release is presented in a distinctive 20cl flask-style bottle. The inaugural HIP collection comprises: 12 Year Old Tomintoul (46% ABV) Single Malt Scotch Whisky – Refill Sherry butt 13 Year Old Bowmore (46% ABV) Single Malt Scotch Whisky – Refill Bourbon barrel 28 Year Old Invergordon (46% ABV) Single Grain Scotch Whisky – First-fill Bourbon barrel 14 Year Old Foursquare Rum (53% ABV) Barbados Rum – Bourbon barrel Based in Stirling, HIP, which is supported by the team behind Kilninian Drinks Company, takes its name from both its distinctive flask-style bottles and its willingness to challenge convention. HIP aims to make premium spirits – particularly whisky – more approachable, accessible and enjoyable for a new generation of drinkers. Commenting on the launch, Connor McCartney, Founder of HIP, said: “HIP is about drinking better, not bigger. We wanted to remove the barriers that stop people satisfying their curiosity and exploring great spirits. Buying a full bottle can feel like a gamble, so we created a brand that lets people discover exceptional whisky and rum without breaking the bank. Everything about HIP is stripped back to what matters. Although our bottles are pocket-sized, each one opens the door to discovery. We source and bottle with the same care and attention as traditional independent bottlers – the only difference is the format.” The four inaugural HIP releases will be available from selected specialist retailers, for a RRP of £19.50 each. Leave a comment

The International Whisky Competition has announced its 2026 results, and today we are focusing on single malt Scotch. The competition judges its entries blind, meaning the panel does not know the brand, country, or age of what they are assessing. Each whisky is scored individually on a 100-point scale. The 2026 single malt Scotch results show a familiar pattern. Five of the nine category winners come from distilleries owned by Bacardi’s John Dewar & Sons: Aberfeldy took three titles, including the overall Best Single Malt Scotch, and Royal Brackla took three age categories. Bruichladdich and Ardbeg account for three more wins between them. The final winner is an unnamed Islay malt entered under embargo, and it swept three categories. Here is what we know about each one. Aberfeldy Sherry Cask 25 Years Old Award: 1st Place, Best Single Malt Scotch, 1st Place, Best Single Malt Scotch 25 Year Old, 1st Place, Best Highland Single Malt, 92.05 points Tasting Notes: Cocoa powder, caramel, cinnamon, fruit, malty cereal, vanilla coffee, smoke, peaches, wild strawberries Find Your Next Bottle: £500 / $529 The top single malt Scotch of the 2026 competition comes from a distillery built by the Dewar family themselves. Aberfeldy was constructed in Perthshire by John Dewar & Sons in 1896 and began distilling in 1898. It remains the only distillery the family ever built. Water comes from the Pitilie Burn, which runs past the distillery and is known for its gold-rich waters. Dewar’s describes the production as involving “extra long fermentation in larch washbacks, and distillation in our tall pot stills.” Aberfeldy continues to make up the heart of the Dewar’s blend. The 25 Year Old is the oldest expression in Aberfeldy’s core range, alongside the 12, 16, and 21. Aberfeldy says the whisky was “Initially matured in a combination of refill casks, the whisky is then finished for over a year in first-fill Oloroso Sherry casks.” It is bottled at 46% ABV and is non-chill filtered. In 2023, Aberfeldy released a limited edition of the 25 in a commemorative pack to mark the distillery’s 125th anniversary, using the same maturation and finish. Bruichladdich The Classic Laddie Award: 1st Place, Best Single Malt Scotch NAS (No Age Statement) Tasting Notes: Orchard fruits, toasted oak, citrus, vanilla, creme brulee, toffee, gingerbread, toasted bread, marzipan, coconut, rose, salt, stone fruits Find Your Next Bottle: $43 / £33 There is a wrinkle worth mentioning here. The Classic Laddie took the no age statement category, but Bruichladdich reinstated an age statement on the bottling in 2025, and it is now sold as The Classic Laddie 10 Aged Years. It is possible that the IWC sampled an NAS version for the competition this year. What has not changed is the approach. Since 2016, every bottle has carried a five-digit code you can enter on Bruichladdich’s website to see exactly which casks went into your batch, and where the barley came from. The distillery sits on Loch Indaal, on the Rinns of Islay, and still runs much of its original Victorian machinery. Bruichalddich is the unpeated side of the operation, made from 100% Scottish barley, trickle distilled, and matured entirely on Islay. The Classic Laddie is bottled at 50% ABV, without chill filtration or added coloring. There is no fixed recipe. Master Blender Adam Hannett assembles each batch by hand, and Bruichladdich states plainly that it is not aiming for consistency between them. Ardbeg Wee Beastie Award: 1st Place, Best Single Malt Scotch Under 10 Years Old, 89.40 points Tasting Notes: Chocolate, tar, savoury meats, black pepper, sappy pine resin, intense smoke Find Your Next Bottle: $55 / £33 No second or third place was named in this category. The IWC does award all three, describing its system as working like the Olympics, with one gold, one silver, and one bronze per category unless there is a tie. It does not publish how many whiskies entered each category, so we cannot say for certain how large the field was or why the Ardbeg alone placed. This category has run short before: in 2020 the IWC listed a first and second place with no third, and in 2023 Wee Beastie won with a single runner-up behind it. Wee Beastie has now won this category several times over, which says something in itself. Ardbeg has been distilling on the south coast of Islay since 1815. The distillery closed in 1981 and spent much of the following decade out of action before Glenmorangie plc bought it in 1997 and restarted production. LVMH acquired Glenmorangie, and Ardbeg with it, in 2004. Along with Bruichladdich, it is one of two distilleries here outside the Dewar’s portfolio. The whisky itself is a five year old, added to the core range in April 2020, and one of the youngest age-stated Scotches from a major distillery. Ardbeg matures it in a combination of ex-bourbon and Oloroso sherry casks. Ardbeg describes this as “a monster of a dram.” Bruichladdich Port Charlotte 10 Year Old Award: 1st Place, Best Single Malt Scotch 10 Year Old, 91.65 points Tasting Notes: Earthy oak, caramel, fudge, vanilla custard, ginger, nutmeg, clove, citrus, thyme, heather, smoke, lemon honey, smoked oysters, salt, fudge, tropical fruits, banoffee pie Find Your Next Bottle: $60 / £50 Bruichladdich makes three distinct single malts under one roof, and the distinction between them is peat. Bruichladdich itself is unpeated. Port Charlotte is peated to 40 ppm. Octomore sits at the far end, above 80 ppm. Port Charlotte 10 arrived in May 2018 as the flagship of the peated range. The barley is sourced from Invernesshire and peated to 40 ppm. Fermentation happens in the distillery’s original Douglas fir washbacks, and the spirit is distilled twice through Bruichladdich’s tall, narrow-necked Victorian stills. The cask breakdown is unusually specific, and Bruichladdich publishes it: 65% first-fill American whiskey casks, 10% second-fill American whiskey casks, and 25% second-fill French wine casks. The whisky is matured and bottled on Islay, which is less common than you might think for an Islay malt, as a good deal of the island’s spirit is aged on the mainland. Royal Brackla Oloroso 12 Years Old Award: 1st Place, Best Single Malt Scotch 12 Year Old, 91.37 points Tasting Notes: Ripe peaches, black cherries, chocolate-covered almonds, muscovado sugar Find Your Next Bottle: $78 / £63 On 15 August 1833, Captain William Fraser received an order from King William IV for whisky to be sent to St James’s Palace. That same year, Brackla became the first Scotch whisky ever granted a royal warrant, changed its name to Royal Brackla, and began advertising itself in the London papers as The King’s Own Whisky. Queen Victoria renewed the warrant in 1838. Royal Brackla is one of only three distilleries ever permitted the Royal prefix. The others are Royal Lochnagar and the demolished Glenury Royal. The distillery sits on the Cawdor Estate near Nairn, in the Highlands, and has done since Fraser founded it in 1812. It has changed hands repeatedly since, closing in 1985 and reopening in 1991, and has been run by John Dewar & Sons, part of Bacardi, since 1998. Bacardi relaunched the single malt range in 2019, built around sherry cask finishes. The spirit is unpeated, made from 100% Scottish barley. All Royal Brackla whiskies carry an age statement, and the 12 is the youngest of them. It is matured in American oak and finished in Oloroso sherry casks. Like the rest of the core range, it is bottled at 46% ABV, non-chill filtered, with natural color. New Product Under Embargo D Award: 1st Place, Best Single Malt Scotch 15 Year Old, 1st Place, Best Islay Single Malt, 1st Place, Best Peated Scotch, 91.80 points The most intriguing result of 2026 belongs to a whisky nobody outside the competition can name. The entry appears in the results as New Product Under Embargo D, and the IWC has withheld the distillery, the brand, and everything else. What the awards themselves tell us is that it comes from Islay

Protests outside Dublin’s Teeling Distillery Protestors gathered at the distillery following arrests at the former Ardee House Bar, a property linked to Jack Teeling, that had recently been occupied by activists. Black Sheep Investments, which lists whiskey entrepreneur Jack Teeling as director, repossessed the former Ardee House Bar in Dublin on Tuesday (7 July) after its occupation by a group identified as The Revolutionary Housing League (RHL). A spokesperson for Black Sheep Investments told The Spirits Business: “Black Sheep, the owner of the property, is fully committed to the development of much needed housing and a purpose built community space for the residents of Dublin 8. Black Sheep has strong ties to the Liberties and has a deep respect for the area’s rich heritage and sense of community. “The matter has now been appropriately dealt with by the courts and the property has been lawfully returned to its owners. Black Sheep has at all times followed the instructions of the court and has acted in a professional and respectful manner throughout. We look forward to continuing to engage with local stakeholders as we progress the development.” The building in Chamber Street in the Liberties had stood vacant since it was last used as a pub in 2011. It was purchased by Black Sheep Investments in 2017. Black Sheep Investments is a completely separate entity to Teeling Whiskey. The RHL ‘acquisitioned’ the site in May of this year and announced plans to reopen it as The Anne Devlin Community Centre via social media. The centre subsequently offered public meetings, music, bingo nights, film screenings, and first aid training on the premises. The group has a history of occupying long-term vacant buildings and describes itself as ‘dedicated to campaigning to take back empty homes for the people and militant housing action in Ireland’. The Garda Press Office in Dublin confirmed gardaí entered a property in Chamber Street, Dublin 8, on the morning of Tuesday 7 July. RHL activists Eoghan Lynch and Sean Doyle were arrested on Tuesday and brought before the High Court in Dublin, but released later that day. The protest that followed began in Chamber Street and concluded outside the nearby Teeling Distillery. A representative of the RHL told The Spirits Business: “The area is being strangled by the gentrification process.” The RHL’s representative further said: “Our motivation has been the same since our foundation – to open empty buildings for use as housing or community spaces.” Jack Teeling no longer owns Teeling Distillery. Bacardi acquired sole ownership of the company in June 2026, but confirmed that co-founding brothers Jack and Stephen Teeling would continue to play a part in the brand going forward. The Bermuda-based drinks company first bought a minority stake in Teeling Whiskey in 2017, and assumed majority control of the brand in 2023. The exact price that Bacardi paid for the remaining stake in Teeling Whiskey has not been disclosed. In 2023, The Irish Times reported that accounts for Teelco Investments – the company through which the Teeling brothers had restructured their remaining holdings in the distillery – showed ‘investments in subsidiary companies’ valued at €74.6 million (US$85.246m). It confirmed in January this year that Teeling Whiskey’s post-tax profits fell by 91% in 2025. *This article was updated after publishing to include comments from Black Sheep Investments and clarify it Related news

Buffalo Trace plans adult summer camp for Bourbon fans Camp Buffalo Trace will combine summer camp-inspired activities, Bourbon education and an overnight stay at the distillery in Kentucky. Described as an ‘adult summer camp’, the experience is open to adults aged 21 years and above. Camp Buffalo Trace will take place on 29 August and 5 September, with winners for each date drawn at random via an online sweepstakes. Those who are interested can indicate their preference for two experiences: either just the day camp, or the day camp plus an overnight stay in luxury camping accommodation. Ninety winners, who will receive a guest pass, will be randomly chosen for the day camp experience, with 10 winners, who will also receive a guest pass, to be randomly selected for the day camp and overnight stay. Tyler Adams, general manager at Buffalo Trace Distillery, said: “At Buffalo Trace Distillery, we’re always looking for new ways to create memorable moments for our guests, and Camp Buffalo Trace offers an opportunity to celebrate the fun and connection that make summer so special. “By bringing together interactive activities, Bourbon education and overnight camping accommodations, we’ve created a one-of-a-kind programme designed to help guests make lasting memories at the distillery. We look forward to welcoming guests to Camp Buffalo Trace.” Experiences to be offered at the camp include a whiskey woodcraft workshop, where guests will craft a muddler from authentic barrel staves while learning about the importance of white oak in making Bourbon. Further activities will include a bung-driving relay, a blind tasting, a Buffalo Trace trivia competition, and a single-barrel challenge, where guests will sample three barrels of the same Bourbon at different ages and try to identify each one. To enter the sweepstakes, those interested should visit buffalotracedistillery.com/camp. The sweepstakes will begin on 14 July at 12pm ET and end on 21 July at 11.59am ET. Earlier this month, Buffalo Trace, owned by Sazerac, unveiled its third set of whiskeys produced at its predecessor, George T Stagg Distillery, during Prohibition. Related news Kentucky Bourbon Trail gains new stops

Bridge Street whiskey bar closing: ‘Incredibly proud of what we built’ Advertisement A whiskey bar and restaurant on Grand Rapids' West Side is closing its doors. (July 9, 2026) Advertisement Advertisement A whiskey bar and restaurant on Grand Rapids' West Side is closing its doors. (July 9, 2026) Advertisement

For her recently released book, South Carolina Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Palmetto State, Charleston-based writer Stephanie Burt spent eight months crisscrossing the state, hunting down winning drinks from the Lowcountry to the Upstate. While the book includes a range of spirits and recipes—a dirty green tomato martini, a pho cocktail, and a historic rum punch—one thing became clear: Bourbon is South Carolina’s spirit of choice. As she writes in the book’s introduction, which traces the Palmetto State’s cocktail history, “Bourbon has become a foundation for creativity, even as it remains connected to its long, storied traditions.” That applies to distilleries like Charleston’s High Wire, which lets heritage corn shine, and to cocktails that go well beyond the ever-popular old-fashioned. One such concoction comes from Dalila’s, a cocktail bar in downtown Charleston. “Bourbon often has smoky or spicy or caramel notes, but there is often fruitiness, too,” Burt says. “This drink leans into those fruit notes.” Building on a whiskey sour, it’s called the Rapsody, spelled without the h in a nod to its inclusion of fresh raspberry syrup with Old Grand-Dad bourbon, a little mezcal and vermouth, and fresh citrus. “Sometimes summer cocktails can be a little flimsy,” Burt says. Not this one—the bourbon lends the “underpinning,” while the raspberry, citrus, and a hefty scoop of pebble ice bring the refreshment. “It’s adventurous to have a bourbon cocktail for summer, and this one really surprised me.”

Chivas Regal 12 is one of the best-known blended Scotch whiskies in the world, and a lot of that popularity comes down to how gentle and easy it is to drink. It’s smooth, a little sweet, and forgiving in a way that appeals to seasoned whisky drinkers and complete newcomers alike. It’s also versatile, working just as well neat as it does over ice or mixed into a long drink. So if you’ve picked up a bottle for the first time and you’re wondering how to get the most out of it, here’s a look at the best ways to enjoy it. A Quick Introduction to Chivas Regal 12 Chivas Regal 12 is a blended Scotch with its roots in Speyside, bottled at 40% ABV, with every whisky in the blend aged for at least twelve years. It’s built around Strathisla single malt, which the distillery describes as the heart of the blend, combined with grain whisky for a rounder, creamier texture. According to the official tasting notes, you’ll find wild herbs, heather, honey, and orchard fruits on the nose, followed by a palate of honey, vanilla, hazelnut, and butterscotch, with a rich, lingering finish. What all of that adds up to is a whisky with a soft, honeyed sweetness. It’s affordable, too. A 700-750ml bottle usually costs between ₹2,800 and ₹4,200 in India depending on state excise duties, around $30-$35 in the US, and £25-£35. The combination of quality and reasonable price is a big part of why it turns up so often at celebrations and gatherings. Because it’s such a smooth, mild whisky, there’s no single right way to drink Chivas 12. The better approach is to match the serve to the moment, and the sections below cover how to do exactly that. What’s the Best Way to Drink Chivas Regal 12? The honest answer is that there’s no wrong way, and the versatility is really the point. Chivas 12 is smooth enough to sip on its own, but it also holds up well over ice or mixed into a longer drink, so the best way to drink it depends a lot on the setting and your own taste. Chivas 12’s smoothness is by design, with the grain whisky in the blend adding the creamy quality that ties the various single malts together and gives Chivas its characteristic softness. For a whisky drinker who wants to appreciate this craft in its purest form, drinking it neat makes the most sense. If you’re after something more refreshing, especially in warm weather, ice or a mixer will serve you better. And if you’re hosting, mixing it into a highball or a simple cocktail lets you make several drinks at once without much fuss. Should You Drink Chivas Regal 12 Neat, on the Rocks, or Mixed? Each of these approaches suits a different mood, so it’s worth knowing what you get from each one. Neat Pouring it on its own, at room temperature, is the way to get the fullest sense of the whisky. Give it a moment in the glass before you taste, and if you want to soften it further, add a few drops of water. This opens up the honey and vanilla notes without watering the whisky down too much. On the rocks Adding ice cools the whisky and takes the edge off the alcohol, which makes it lighter and easier to drink, particularly in warm weather. The one thing worth doing is using a single large cube or sphere rather than a handful of small cubes, since less surface area means slower melting and less dilution. That way the whisky stays flavorful for longer instead of turning watery halfway through. Mixed This is where Chivas 12 is at its most useful, and it’s where the brand puts a lot of its own attention. Chivas describes it as an ideal Scotch for mixing, and its mild, honeyed character means it blends into longer drinks and cocktails without getting lost or clashing. If you’re new to whisky or serving a group, this is usually the easiest and most crowd-friendly route. What Are the Best Mixers for Chivas Regal 12? The mixer most closely associated with Chivas is soda water, in the form of a highball. It’s light, refreshing, and about as easy to make as a drink gets. From there, it’s easy to swap the soda for something with a bit more flavor. Ginger ale is a popular choice, and Chivas describes it as a good mixer for people who are new to whisky, since its sweetness and spice work nicely with the honey notes in the blend. Cola and apple juice both do a similar job as everyday, no-fuss options. For something a little more unusual, Chivas has an official Kombucha Highball that mixes 50ml of the whisky with 150ml of kombucha and a lime wheel, which gives you a lightly fermented, tea-like drink. That tea connection runs deep for Chivas. The pairing of Scotch and green tea took off in China in the early 2000s and became hugely popular across parts of Asia, to the point that it’s often credited with driving a boom in whisky drinking there. If you’d like to try it, a lightly brewed, unsweetened green tea makes a genuinely good mixer, offering a bittersweet, grassy backdrop to the whisky’s sweetness. What Occasions Suit Chivas Regal 12, and What Should You Make? Chivas 12 has always been a whisky built for company. Chivas calls it a blend made for sharing, and its easygoing character suits the kind of relaxed hosting where you’re making drinks for a group. If you’re serving a few people, these three official Chivas serves cover most tastes: - Classic Whisky Highball: 50ml Chivas 12 and 150ml soda water over ice, with an orange wheel. The simplest crowd-pleaser. - Ginger Highball: 50ml Chivas 12 and 150ml ginger ale, with a lime wheel. A little sweeter and spicier, and a good starting point for anyone new to whisky. - Whisky Sour: 50ml Chivas 12, 20ml lemon juice, 20ml sugar syrup, two dashes of Angostura bitters, and one egg white. Shake hard without ice, shake again with ice, then strain into a rocks glass over ice and garnish with lemon and a cherry. However you pour it, the point of Chivas 12 is that it doesn’t ask much of you. Sip it slowly or mix it long, on its own or in a crowd, and it works either way. How do you enjoy Chivas Regal 12? Let us know in the comments.

Elizabethtown-based nonprofit Give 270 has opened ticket sales for Round 20 of Whiskey Wednesdays, its weekly charity bourbon raffle. The round, titled Bourbon + Bank, runs every Wednesday at 8 p.m. from July 8 through September 23, with proceeds benefiting United Way of Central Kentucky. The raffle gives participants the chance to win from 24 prizes hidden behind 24 locker doors, plus one of four bonus prizes. Behind every locked door is a premium bourbon and a cash prize ranging from $100 to $500. Featured bourbons include E.H. Taylor Four Grain, Old Forester 2025 Birthday Bourbon and Blanton’s Takara Red. Four weekly bonus prizes will also be awarded. These include Blanton’s Single Barrel, E.H. Taylor Small Batch, Eagle Rare 10 Year and Weller Special Reserve 1L. On September 23, all tickets purchased throughout the round will go back into the tumbler for a grand prize drawing. The grand prize is a Weller Millennium bottle and a cash prize equal to $0.25 for every ticket sold during the round. Tickets are priced at $5 each. There is no limit to the number of tickets an individual can purchase each week. Raffles will take place live on Give 270’s YouTube channel. Proceeds will support United Way of Central Kentucky’s work across Hardin, Breckinridge, Grayson, LaRue and Meade counties. The organization invests in education, financial stability and basic needs. “Whiskey Wednesdays Round 20 features some incredible bourbon and cash prizes, but every ticket purchased also benefits United Way of Central Kentucky and the extensive impact they have on the community,” said Eric Clemens, board chair of Give 270. “We’re excited to celebrate this milestone round with the incredible community of supporters we’ve been fortunate to build over the years and look forward to another successful round of giving.” Kentucky remains the heart of the American whiskey industry, producing roughly 95% of the world’s bourbon supply. Many of the brands featured in the raffle, including E.H. Taylor, Blanton’s, Eagle Rare and Weller, are produced by Buffalo Trace Distillery in Frankfort, Kentucky. To purchase tickets, visit give270.org.

By Terry Murry on Thursday, July 9th, 2026 in Columbia Basin News Columbia Basin Top Stories PENDLETON – Fans for the 10th annual Pendleton Whisky Music Fest are heading this way and Police Chief Tony Nelson urges people to plan their routes ahead of time and stay calm. Party in Pendleton shuts down Main Street Friday night. Nelson warns that during that time, Southwest Dorion Avenue will be closed Friday afternoon through Friday evening. The free party is from 6 p.m. to midnight. The concert itself is Saturday. While the gates open at 3 p.m., people can check in in advance at Roy Raley Park. The music begins at 4 p.m. in the Round-Up Arena. Meanwhile, be prepared for a long wait to exit. “Saturday night, we close Court,” Nelson said. “It will take you forever to get home. Plan ahead, walk, take one of the shuttles, don’t drive – specifically, don’t drink and drive.” Nelson also wants people to have fun and not let their tempers get the better of them. “It’s going to be hot, so just keep your wits about you,” he said. “Let’s not get in fights. Let’s just enjoy the community that we have.” File photo of Pendleton Police Chief Tony Nelson

By Tabitha Evans Moore Editor & Publisher LYNCHBURG, Tenn. — According to Metro Moore County officials, Metro’s insurance carrier has denied coverage for some county vehicles on the private-access bridge at the Retreat at Whiskey Creek development — a determination that leaves the development without confirmed emergency vehicle access from either direction. Planning Commission Chair Dexter Golden disclosed the update at Tuesday night’s Metro Planning Commission meeting. “From what our insurance has told us through Tennessee Risk Management, they have not confirmed anything with the engineer that did the study on the bridge, and they are not approving that for our county vehicles,” Golden said. “They have denied that.” The disclosure closes a significant loop in an ongoing public safety question that has shadowed the Whiskey Creek development for several months: whether emergency vehicles can safely reach the property. NO CONFIRMED EMERGENCY ACCESS FROM EITHER DIRECTION The insurance denial eliminates the primary route Whiskey Retreat officials have argued should serve the development. But a second potential access point — a back easement through adjacent property owned by neighbor Aurelia Swann — also does not provide emergency vehicle access, Golden clarified at Tuesday’s meeting. Swann — who is the daughter of the Don Spencer, the former owner of the Lynchburg Wilderness RV Park who died in 2018 — has granted a construction easement only. The Retreat at Whiskey Creek sits on much of the former RV park’s footprint along Main Street. As of Tuesday’s meeting, the Retreat at Whiskey Creek — a development with site-built homes and lot owners — has no confirmed emergency vehicle access route that Moore County’s insurance carrier has approved, and no confirmed alternative route available for emergency response. INSURANCE CARRIER CAN NOT CONFIRM ENGINEER’S CREDENTIALS Tennessee Risk Management’s denial is directly tied to the unresolved questions surrounding the bridge assessment submitted by Whiskey Retreat developer Chip Hayes to county officials earlier this year. As The Lynchburg Times reported in June, that assessment was produced by Kassam Ahmed Kimera Bhegani of Bhegani Engineering, LLC — an engineer who holds an Engineer Intern certification, not a Professional Engineer license in Tennessee. Bhegani’s own signed 2011 application for that certification states explicitly that it “will not authorize me to practice engineering or make public use of the title ‘engineer” and acknowledged that engineering tasks must be performed under the supervision of a Professional Engineer. The Tennessee State Board of Architectural and Engineering Examiners opened complaint number 202603950 against Bhegani for unlicensed activity on June 9, 2026. The complaint is active and is scheduled to be heard at the board’s August 6 meeting. You can read The Lynchburg Times’ full investigation into Bhegani’s credentials here. Following publication of that report, Bhegani Engineering issued a written statement claiming the assessment was performed under the supervision of licensed Professional Engineer Jonathan Clark. The Lynchburg Times undertook independent efforts to verify that claim — contacting Clark by phone, text, and email through contact information provided by TDCI. A primary phone number was disconnected. A secondary number went to a full voicemail box. Clark has not responded to any contact attempt. The firm’s registered address on file with the state is currently occupied by an unrelated business. Moore County’s insurance carrier has reached the same conclusion independently. “They cannot confirm that either,” Golden said Tuesday of Clark’s claimed involvement. COMMERCIAL ENTRANCE ALSO DENIED The insurance denial compounds an already significant access problem for the development. As The Lynchburg Times reported in June, Moore County Road Superintendent Shannon Cauble formally denied Hayes’s request for a commercial entrance at 1075 Main Street — the access point adjacent to the south side of the Main Street Bridge — calling a safe commercial entrance at that location “a physical impossibility.” You can read that full report here. Cauble’s official statement to the Planning Committee identified four compounding factors making the entrance permanently unworkable: accelerated structural stress on the bridge deck from commercial traffic, encroachment into a critical bridge safety zone, a dangerous driveway skew, and legal conflicts with a shared easement involving a non-consenting residential neighbor. Taken together, the insurance denial on the bridge, the formal denial of the commercial entrance, and the construction-only limitation on the back easement mean that the Retreat at Whiskey Creek currently has no approved, insured emergency vehicle access route — despite having homes built. Those homes also had no access to water or sewer as of the most recent public meeting in which the matter was addressed, as that infrastructure remains incomplete and unapproved by Metro Utility Department officials. WHAT COMES NEXT Mayor Stewart previously told The Lynchburg Times that the county’s insurance carrier will likely require a new bridge assessment from a licensed Professional Engineer before making any determination on coverage. No such study has been commissioned or submitted as of publication. Terms of the new study are that both Metro and Whiskey Retreat agree on the engineer performing the work. • About the Lynchburg Times: The Lynchburg Times is Moore County’s locally owned, independent news source and the only local media source own by a Lynchburg native. Our reporting is supported by readers, small business partners, and underwriters who believe community journalism matters. If this story was valuable to you, consider becoming a supporter at lynchburgtimes.com. Leave a Reply You must be logged in to post a comment.