威士忌日報

For many whisky drinkers, there comes a point in their life when they realize they’re in it for the long haul. You are a whisky drinker now, and you probably always will be, so long as your wallet and liver cooperate. Maybe this epiphany comes when you’re in your twenties, maybe in your fifties, or maybe even later. It’s the point when you understand that whisky is not something that can or should be rushed. You know that the best dram of your life might not have been that liquid gold from that 45-year-old bottle. No, it was probably the first pour you had after getting back from the hospital when your kid was born, when they turned a certain age, or the last bottle you shared with your dad before he died. Or, for some of us, the joy is in the journey itself, in a perpetual search for that best whisky. You also appreciate how whisky isn’t simply a drink. It’s the amber-tinted lens through which we can be introduced to new people, places, cultures, experiences, and even ways of life. Perhaps you’ve been to tons of bars, opened bottle after bottle, sampled whiskies from every corner of the globe, visited obscure distilleries, built a sizeable collection, gone to countless festivals… and you’ve had a hell of a lot of fun doing it. So, what’s the next step? What other experiences await? For me, maturation sits at the core of the whisky experience. Something is enchanting about a cask imparting its rich, local aromas and flavors onto a spirit year after year. Whether it’s atop the cliffs of Skye, deep in rural Kentucky, or overlooking a volcano in Kagoshima, Mother Nature is essentially allowing us to capture her in a drink. What if you could get a front-row seat to whisky maturation in Japan for three years, five years, a decade, or even more? What if you could experience Japanese mother nature first-hand? Cask Ownership Your ticket to that front-row seat is buying your own whisky cask. While careful consideration should be given to both distillery & cask offer, cask ownership allows a personalization of your whisky experience that goes far beyond simply choosing various bottles at a bar: - Maturation - You can see, taste, smell, and touch the effects maturation has on a spirit for the entire duration of its life spent in a cask, watching it grow from a newborn to a proper, mature whisky. - Because Japanese craft whisky distilleries are still relatively young by global standards, many are experimenting with new recipes and aging techniques, providing an opportunity to introduce entirely new whiskies to the public. - Customization - You call the shots when it comes to how long you want that maturation to be. 4 years? 8 years? 20 years? It’s up to you. - You choose the size and wood of the cask: Ex-Bourbon, Mizunara, Sherry, Wine, Sakura, Chestnut, etc. - You choose the final bottling abv. If you’re adding your own water to every dram anyway, maybe you should consider adding it at the source instead—or simply bottle at cask strength. - Full ownership - The cask is yours. YOU decide what to do with all the whisky that comes out of it. Drink it all yourself. Give bottles to friends and family. Keep them in your bomb shelter to drink during WWIII. Use them to attract paying customers to your bar. Give your car a deep cleaning. The choice is yours! That is now possible for Japanese whisky. The Japan Cask Company is a new UK-based venture specializing in brokering sales of Japanese whisky casks to private clients and organizations. This kind of venture was unimaginable even just a decade ago. Back then, Japan had no independent bottlers, and you could count the number of active, genuine whisky distilleries on two hands. With Suntory and Nikka alone calling the shots in the Japanese whisky market, the purchase of entire casks of Japanese whisky was basically impossible for anyone inside or outside the country, whether or not you worked in the industry. Now that the Japanese whisky market has broadened to include over 120 actual distilleries, we’re beginning to see more options available to whisky drinkers. With all these new distilleries, we now have opportunities to explore Japan’s various local cultures and microclimates through whisky. And because craft whisky distilleries generally aren’t owned and operated by global megacorps, some–but not all–distilleries are open to the idea of specific casks being earmarked for individuals, bars, whisky clubs, and more. Since essentially all Japanese craft whisky distilleries have a very small output, quantities are extremely limited. The Japan Cask Company supports private clients interested in purchasing casks of genuine Japanese whisky. And I do mean genuine – the company exclusively sells casks from Japanese whisky distilleries they have visited in person & who ferment, distill & mature in the cask for a minimum of three years. The company offers a full range of services for clients: - Identifying, selecting, and negotiating with distilleries - Sourcing specific types of casks - Advising on maturation, bottling, and export from Japan - Administration of ownership agreements and certificates – clients’ ownership of casks is direct with the distillery & managed by The Japan Cask Company if required - Management of fund transfer to Japan While the portfolio is still growing, The Japan Cask Company currently offers casks from the following distilleries: - Hanyu - Nozawa Onsen - Shindo - Niigata Kameda - Water Dragon - Ishigaki (rum) If you’re ready to elevate your whisky experience to the next level, support the future of the category, and call yourself the owner of a very exclusive cask of Japanese whisky, reach out to The Japan Cask Company now. Hi there! I created and run nomunication.jp. I’ve lived in Tokyo since 2008, and I am a certified Shochu Kikisake-shi/Shochu Sommelier (焼酎唎酒師), Cocktail Professor (カクテル検定１級), and I hold Whisky Kentei Levels 3 and JW (ウイスキー検定３級・JW級). I am a Trustee of the Japanese Whisky Promotion Committee. I also sit on the Executive Committees for the Tokyo Whisky & Spirits Competition and Japanese Whisky Day. Click here for more details about me and this site. Kampai!

It’s that time of year again — the Tokyo International BarShow is on May 9-10 at Tokyo Dome’s Prism Hall. And again, Nomunication readers have a chance at winning a free ticket! The Tokyo International BarShow was first held in 2012, and since then it’s established itself as one of Asia’s largest and most influential drinks events. While originally held in conjunction with WhiskyLive, I’d say the BarShow today “includes” whisky rather than making it the main event. Cocktails are flowing at basically every booth, and they’re being poured by some of Japan and the world’s best bartenders. It’s basically impossible not to have a good time here. I’ve said this before: people come to this event year after year because of all the (public) drinks events in Tokyo, the BarShow is by far the most fun. - Tokyo International BarShow 2026, “Smash the World” - May 9-10, 2026, 11:00-18:30 - Tokyo Dome City Prism Hall - 1-day ticket 8,000 yen(adv)/9,000 yen(door), 2-day ticket 14,000 yen(adv)/15,000 yen(door) - Advance tickets available via eplus, Lawson Ticket, and Pia As you can see, this year’s theme is “Smash the World.” That’s because one of this year’s special guests is none other than Joerg Meyer, famed founder and owner of Le Lion in Hamburg, Germany and pioneer of the Gin Basil Smash. At Le Lion, Punch reports that they serve 300 to 500 Gin Basil Smashes every week. Needless to say, one of the highlights for lucky visitors to this year’s BarShow will be sampling the drink made by Joerg himself. I’m also happy that 2026 will see the return of friend of the site Dave Broom to the BarShow. Dave was recently named “Shogun” and presented with the Order of the Scottish Samurai, making this BarShow a particularly timely one. Aside from his highly influential The World Atlas of Whisky, he also writes extensively about Japanese whisky including 2017’s The Way of Whisky: A Journey Around Japanese Whisky. Tokyo BarShow staples like the IBA Flair Japan Final, Nadeshiko Cup, and Gin Guardians ceremony, of course, return as on-stage highlights. About that Nadeshiko Cup, I found it quite interesting that one of this year’s competitors works not at a cocktail bar but at the Starbucks Reserve Roastery Teavana in Meguro. The full timetable for the stage programs and masterclasses is yet to be announced, as are the booths and festival bottlings. Even so, one thing I noted for myself after last year was to pay more attention to the schedule, so I’ll certainly be keeping an eye on the official site and setting reminders. How to enter to win your free ticket I’m happy to announce that the BarShow’s organizers, the Cocktail Culture Foundation, have once again graciously provided four one-day tickets to the event exclusively for Nomunication readers. How to enter? Let’s not make this more complicated than it has to be. Simply drop a comment on this article with your recommended cocktail bar(s) in Tokyo. If you’ve never been to Tokyo, comment with somewhere you’d like to visit. Please comment by April 18, 13:00 JST! On April 19, I will select four winners (i.e., one ticket per winner) at random and drop you an email so we can arrange to get the tickets to you. So yes, please use your actual email address when leaving a comment. Good luck, and see you at the Tokyo International BarShow! Hi there! I created and run nomunication.jp. I’ve lived in Tokyo since 2008, and I am a certified Shochu Kikisake-shi/Shochu Sommelier (焼酎唎酒師), Cocktail Professor (カクテル検定１級), and I hold Whisky Kentei Levels 3 and JW (ウイスキー検定３級・JW級). I am a Trustee of the Japanese Whisky Promotion Committee. I also sit on the Executive Committees for the Tokyo Whisky & Spirits Competition and Japanese Whisky Day. Click here for more details about me and this site. Kampai! Would love to go! Fave cocktail bar is Tokyo Confidential !! Bar Benfiddich in Shinjuku of course, and for West Tokyoites like me, Bar Dark Knight in Tachikawa. Let’s mention here the bar at Bulgari Hotel with Andrea as the Captain! Latest find is Bar Sleeping Tales in Shinjuku I would love to go ! My favorite place is THE • BAR in Ritz-Carlton, Tokyo. L’Escamoteur in Kyoto is also one of my favorites. In the same building as Bar Benfiddich, SPIRITS BAR Sunface SHINJUKU is well worth a visit. Will be travelling over from HK to attend this year’s show! Bar Le Duc was a find on my last visit Will be travelling from HK to attend the annual show! Bar Le Duc was my last find I recommend Bar Aloha in Ikebukuro! They have a wide variety of whiskies, including many Japanese ones, and the cocktails made with seasonal fruits are perfect! My favorite bars in Tokyo are Bar Libre in Ikebukuro and the Rooftop Bar at Andaz Tokyo! I haven’t been able to go to too many bars in Tokyo. That said, the SG Club is my favorite! I would love to join! I will ne travelling from Malaysia to learn more stuff for my bar in KL! I’d love to stop by! I’m fond of Ishi no Hana in Shibuya.

A year ago we reported on the Japan Spirits & Liqueurs Makers Association’s (JSLMA) three-pronged plan to codify and protect the term “Japanese Whisky.” They’ve now implemented one of the three prongs: as of April 1, 2026, JSLMA members can now feature the organization’s Japanese Whisky logo on their bottle labels. The first such JSLMA member to announce usage of the logo is Sakurao, who issued a press release to that effect on April 1. I had some questions though — why are we hearing about the usage of the logo from only Sakurao? Did they jump the gun here? Luckily I know some folks from Sakurao–you might remember I wrote an article for Mazda Stories about the distillery–and I crossed paths with them at a whisky event this past weekend. So I put the questions to them directly: was this move made with the blessing of the JSLMA? How come we haven’t heard something similar from other JSLMA members? It turns out the JSLMA has indeed implemented a system for usage of the logo on labels. Sakurao is simply the first member to make this kind of change because all of their current lineup of whiskies meet the JSLMA standard for Japanese whisky. Other members will be implementing the logo “soon” — rumor has it Nagahama is next. Only time will tell how effective this logo is at communicating the conformity of a given bottle to JSLMA’s Japanese whisky standard. The reality is that not all makers of genuine Japanese whisky are JSLMA members, while only members can use the logo. I suspect that, for the time being, there will still be some “false negatives” out there — cases where the bottle is in fact genuine Japanese whisky, but doesn’t have the logo on the label. The only way to solve cases like this might be an actual law, which as we know might still be a ways off. Hi there! I created and run nomunication.jp. I’ve lived in Tokyo since 2008, and I am a certified Shochu Kikisake-shi/Shochu Sommelier (焼酎唎酒師), Cocktail Professor (カクテル検定１級), and I hold Whisky Kentei Levels 3 and JW (ウイスキー検定３級・JW級). I am a Trustee of the Japanese Whisky Promotion Committee. I also sit on the Executive Committees for the Tokyo Whisky & Spirits Competition and Japanese Whisky Day. Click here for more details about me and this site. Kampai!

Great news out of Suntory this past week: the company’s Osaka Factory–their oldest distillery–will for the first time ever be opening to the public for tours in May 2026. You may not have heard of the Osaka Factory because Suntory doesn’t make whisky there. History buffs may recall that Suntory’s first big product wasn’t a whisky at all: it was Akadama Port Wine. The company started bottling Akadama Port Wine at this facility in 1919, and their success with that product enabled them to fund the construction of the Yamazaki Distillery, which started operation in 1924. Today, Suntory makes non-whisky spirits and liqueurs at their Osaka Factory. You’ve definitely heard of Roku gin, you’ve probably heard of Sui gin, and industry folks might even be familiar with their Kanade line of liqueurs. It’s also home to Haku vodka and Suntory’s umeshu. In 2024, Suntory spent around 6.5 billion yen to build a visitor center at the Osaka Factory. Visitors will have a chance to see where and learn how Roku is made, and in the Suntory tradition, you’ll also be able to sample some of its component liquors as well. Obviously, the location in downtown Osaka is a huge advantage here: the factory is just a stone’s throw away from some of the city’s biggest attractions like Universal Studios Japan and the Osaka Aquarium Kaiyukan. If your travels take you to Osaka, as they do for many visitors to Japan, it would be silly to miss this if you like Japanese spirits at all. The tour lasts 80 minutes and costs 3,000 yen, and includes a 200ml bottle of Roku at the end. You’ll need to register for the lottery to win a tour spot, and it looks like the tours run on Thursdays through Sundays plus holidays. As of this writing, there doesn’t appear to be any English-language tour option, but I’d expect that to change in the very near future. Tours start on May 8, 2026. Hi there! I created and run nomunication.jp. I’ve lived in Tokyo since 2008, and I am a certified Shochu Kikisake-shi/Shochu Sommelier (焼酎唎酒師), Cocktail Professor (カクテル検定１級), and I hold Whisky Kentei Levels 3 and JW (ウイスキー検定３級・JW級). I am a Trustee of the Japanese Whisky Promotion Committee. I also sit on the Executive Committees for the Tokyo Whisky & Spirits Competition and Japanese Whisky Day. Click here for more details about me and this site. Kampai!

Yesterday, Nikka announced the launch of a limited edition “Taketsuru Pure Malt Essentials” series of whiskies, with one release set to drop every year from 2026 until 2030. In 2030, the company will celebrate the 30th anniversary of Taketsuru Pure Malt’s launch. This initial release is slated for June 16, 2026, with 10,000 bottles headed for Japan’s domestic market and another 10,000 for overseas. It places focus on the coal direct-fire distillation that made the Yoichi Distillery famous, so on the nose and palate we should expect a bit more of the powerful, deep notes of Yoichi. They also say that two of the blend components are distillate from both Yoichi and Miyagikyo from back in 2000, the year Taketsuru Pure Malt itself was launched. With a name like “Essentials,” my guess is future releases will focus on other specific aspects and components of the Taketsuru blend. If you’ve been following Japanese whisky, specifically Nikka, you’ll know the company is no stranger to limited-edition NAS releases these days. Off the top of my head, there’s the Nikka Discovery series, the Nikka Grande releases for Global Travel Retail, basically annual releases of The Nikka Limited, Nikka Nine Decades… at some point, one must wonder what the phrase “limited edition” even means anymore. This first release is slated to cost 27,500 yen after tax, and the bottle weighs in at 43% abv at 700ml. Is that an acceptable price for a limited-edition NAS release? There’s an easy way to get an answer. For a small fee, visitors to the upcoming Tokyo International BarShow (May 9-10) will have the opportunity to sample this one well in advance of its June release. Hi there! I created and run nomunication.jp. I’ve lived in Tokyo since 2008, and I am a certified Shochu Kikisake-shi/Shochu Sommelier (焼酎唎酒師), Cocktail Professor (カクテル検定１級), and I hold Whisky Kentei Levels 3 and JW (ウイスキー検定３級・JW級). I am a Trustee of the Japanese Whisky Promotion Committee. I also sit on the Executive Committees for the Tokyo Whisky & Spirits Competition and Japanese Whisky Day. Click here for more details about me and this site. Kampai! One Comment

By now, you probably know that tons of new whisky distilleries have popped up in Japan within the past decade. But where? When did they come online? The answer to the first question is “across the entire country,” all the way from semi-tropical Okinawa in the south up to a remote island off the coast of Hokkaido, a mere stone’s throw away from Siberia. Feature 1: The map is animated and fully interactive For this map, I felt it important to convey the pace at which these new whisky distilleries have come online. The distillery license tracker sort of went in that direction, but this map presents each distillery as an individual point, so you can see just how rapidly the map gets populated. I will keep the map updated going forward, so you’ll always have the latest information. Feature 2: It’s also a relief map If you zoom in past a certain point, you’ll see that the map converts to a relief map. That’s because when we talk about whisky distilleries, we often talk about what kind of environment it’s in. Is it next to the ocean? Does it sit on a mountain? Or deep in a forest? In a river delta? The relief map will show you these details. Feature 3: It tells you if a distillery is a JSLMA member or not Given the recent musings we’ve heard coming out of the JSLMA about adding logos to bottles and getting GI for Japanese whisky, I wanted to highlight the distilleries where the companies operating them are members of the JSLMA, and those that are not. JSLMA members have to conform to that organization’s standards to call a bottle “Japanese whisky,” while non-members do not. To be crystal clear here: this is not to say that non-member distilleries are making fake Japanese whisky, or making bad whisky. It’s just that up until now the JSLMA member list has been only available in Japanese… and I don’t think anyone has ever attempted to reconcile that list with a full list of distilleries (as licensed by the National Tax Agency). So I did it myself. The obvious question: are all these distilleries really making Japanese whisky? There are 168 points on the map as I write this in May 2026. So… are there 168 Japanese whisky distilleries in Japan? That might seem like a question with an easy answer, but it’s not. The data that drives that map–including the address/geocoding data–is sourced directly from Japan’s National Tax Agency. This means that for a point on the map, someone simply acquired a license to produce whisky. Do they actually distill Japanese whisky? For JSLMA members, I think it’s safe to say yes. For non-member distilleries, the answer might(!) be no. Even if you’re just importing Scotch or Bourbon then bottling it in Japan, you still need to be a licensed distillery. Hi there! I created and run nomunication.jp. I’ve lived in Tokyo since 2008, and I am a certified Shochu Kikisake-shi/Shochu Sommelier (焼酎唎酒師), Cocktail Professor (カクテル検定１級), and I hold Whisky Kentei Levels 3 and JW (ウイスキー検定３級・JW級). I am a Trustee of the Japanese Whisky Promotion Committee. I also sit on the Executive Committees for the Tokyo Whisky & Spirits Competition and Japanese Whisky Day. Click here for more details about me and this site. Kampai!

Highland distillery Tomatin continues momentum with new landmark listings More whisky lovers than ever can now find a bottle of Tomatin single malt whisky on their local shelf, as the Highland distillery marks a year of rapid growth across its grocery and convenience portfolio. Tomatin has added a series of new listings across grocery, convenience and the on-trade over the past 18 months, bringing the distillery’s Highland single malts to a wider audience. The expansion includes the successful launch of two retail-exclusive expressions: Tomatin Double Cask, introduced in Tesco in April 2025, and Tomatin 10 Year Old, which launched in Waitrose in November 2025. Tomatin Double Cask is now listed across more than 600 Tesco stores throughout the UK, increased from 380 at launch. It has also secured a listing with Booker Wholesale across 22 Scottish depots, extending its reach into the convenience and on-trade channels with potential to supply over 500 Premier convenience stores. The Booker partnership also gives Tomatin a platform to reach 14,000 members of the Booker on-trade club, significantly broadening the brand’s access to the channel. Tomatin 10 Year Old has achieved listings across 200 Waitrose stores nationwide and a full estate listing at Booths, the premium grocery retailer in the north of England, across all 25 of its stores. Both expressions were recognised in two of this year’s leading spirits competitions. At the San Francisco World Spirits Competition 2026, Tomatin 10 Year Old won Gold and Tomatin Double Cask took Silver, while both single malts also secured Silver at the International Wine & Spirit Competition 2026. Gordon Hynd, UK sales director at Tomatin, said: “The past 18 months have demonstrated the genuine appetite for quality Highland single malt in the grocery, on-trade and convenience sectors. “Building listings in Tesco, Waitrose, Booker and Booths speaks to the versatility of our two new single malt expressions, and as a key strategic priority for the business, we are continuing to gain significant traction in the channel. “The Booker partnership reaches independent retailers through 22 Scottish depots and provides considerable access to the on-trade, meaning Tomatin whisky is now within reach of an entirely new set of customers on Scottish soil. “Booths champions quality and provenance and is a natural home for Tomatin. A full estate listing across all 25 stores is a real statement of intent in the north of England. “At Tomatin, what matters most has never changed: exceptional cask management, the craft of our people, and making single malts that are genuinely worth seeking out. Getting our whiskies in front of more people, in more places, is how we bring that to life.”

Review: Barton 1792's Oldest Age Statement Is An Exquisite Bourbon, But It Requires A Visit To The Airport Some recommendations are based on firsthand impressions of promotional materials and products provided by the manufacturer. On June 1, 1792, Kentucky became the 15th state admitted to the Union. As Kentucky is the bourbon capital of the world, it seems appropriate that Barton Distillery named its 1792 bourbon after the year of the state's creation. Established in 1879, the Bardstown, Kentucky, distillery is one of the oldest in the state. Today, under Sazerac's ownership, Barton is one of Kentucky's largest bourbon producers. On July 7, 2026, the distillery announced two new releases: Barton 1792 Kentucky Straight Rye Whiskey and a 15-year-old cask-strength Kentucky straight bourbon, Barton 1792 XV. 1792's XV includes a blend of American oak barrels that have aged in warehouses across the Bardstown 196-acre campus for 15 to 22 years. Barton bottles the XV limited annual release, uncut and unfiltered at 124.2 proof. The well-aged bourbon is a result of a meticulous barrel selection and blending process led by Master Distiller Ross Cornelissen. Although extensively aged bourbons are not Barton's top priority, Cornelissen felt that select barrels with such exceptional taste proved worthy of bottling. XV builds on 1792's 12-year Kentucky Straight Bourbon, which is currently available as a 1792 permanent selection. While the release marks the distillery's oldest age statement whiskey to date, it is not the only 15-year-old Kentucky Straight Bourbon on the market today. And while its price is more affordable than others, it is still relatively expensive. To see if the new release is worth seeking out, we acquired a bottle from the distillery to conduct a taste test. Here is our review. Read more: The 25 Best Bourbon Brands, Ranked Methodology To write this review, I drew upon my experience as a Certified Sommelier, whiskey lover, and spirits writer for the past 20-plus years. In conducting the taste test, I followed a series of steps to evaluate the new release. I began by observing the rich amber color and thick viscosity of the whiskey. I poured the whiskey into a tulip-shaped Glencairn glass with a round bowl that narrows toward the top to ensure absolute appreciation of the bourbon's aromas. After inhaling and evaluating, I then tasted the whiskey poured neat. After sipping the XV with the Glencairn, I poured a dram into a rocks glass, adding a touch of filtered water to see if the addition would change the character of the bourbon. I also tried Barton's new release with cheese and dark chocolate, evaluating how the fat in the former softened the burn of the high alcohol release and how the latter's bitterness played off the whiskey's sweetness. Ultimately, I preferred the cheese over the chocolate. Taste test The most obvious characteristic the new XV provides is its incredible color. The bourbon has a deep, eye-catching mahogany hue that invites you in. It looks like it should be adorning the bar in a dimly lit lounge where guests sit in leather chairs smoking cigars. After pouring and gently swirling a dram, I found the bourbon hung to the sides of the glass, revealing a thick viscosity. Savory and sweet aromas of cinnamon candy, dusty leather, and dried fruits emerged, followed by toasted oak and caramel. Barton 1792 does not release the mashbill for its award-winning bourbon. However, the signature 1792 Small Batch Kentucky Straight Bourbon whiskey features a high percentage of rye in its corn-based recipe. As Barton crafts the 1792 XV from the 1792 Small Batch Kentucky Straight Bourbon's barrels, we can assume the whiskey has a significant inclusion of rye, with corn and barley. Tasting XV, the spicy earthiness of the rye shines through. As a rye whiskey lover, I find this quality attractive in bourbon. The oak is present, as expected from a 15-year-old American oak-aged bourbon. However, it's not dominant. If you have any aversion to oak, you may find this off-putting. I found it balanced with nice integration. Toasty vanilla, leather, and caramel flavors unfold on the palate, melding with the distinct taste of pepper, cinnamon, and clove. Subtle licorice and dried cherries notes emerged after adding a touch of water. The whiskey has complexity and structure, delivering a concentrated, balanced taste with engaging character. Advertisement How to drink Barton's new premium whiskey To enjoy a whiskey of this caliber, all you need is the bottle and a glass. While the Glencairn is the best for evaluating whiskey, I prefer a rocks glass for enjoying a dram. I like the feel of the glass, particularly when drinking this whiskey straight rather than in cocktails, which I would not recommend. Of course, its bold, spicy profile would greatly enhance the flavor of an old fashioned cocktail or a classic Manhattan. However, it is delicious simply on its own. Adding water or ice to whiskey is sometimes controversial amongst enthusiasts. Some believe diluting whiskey with water will drown out the flavor. I believe the opposite, understanding that adding a splash of water enhances the flavors, allowing the whiskey's subtlety to bloom. How much water to add to whiskey for a smooth finish will depend on your palate's preferences. Still, unquestionably, adding even the slightest splash will likely reveal a much more attractive whiskey. Just make sure you're adding quality watter. The richness and well-defined character of the XV make it a solid choice for food pairings. Pairing with fatty meats, charcuterie (such as Spanish Ibérico ham), and roasted nuts are obvious choices. They are some of the best snacks to pair with bourbon. As is pairing with a strongly flavored or aged cheese, such as blue or Gouda. The meats and cheese lend fat to the pairing, softening the intensity of the whiskey's high-alcohol palate. Is the new release worth the investment? We have been awaiting the release of this whiskey for over a year, as the distillery filed the label submission with the Alcohol and Tobacco Tax and Trade Bureau in mid-2025. The anticipation was worth it. Barton 1792 XV Kentucky Straight Bourbon, presented in an elongated 1-liter glass bottle with Barton 1792's signature oversized flat-topped gold stopper, is a beautiful whiskey. There is depth, richness, and intensity, wrapped in a mid-palate of peppery spice, toasty oak, leather, and caramel, with a smoky, earthy undertone. It is delicious and smooth from the entry to the finish. Although the bourbon has a high proof, the alcohol is not overwhelming or palate-crushing. Instead, there is a balance that keeps you going back for more. It is a whiskey that you can sip on its own or enjoy with highly flavored food pairings, softening the alcohol's kick. The bourbon's availability is limited, and the bottle is expensive. Still, Barton 1792 is one of the best bourbon brands in the country. Its new XV bourbon release delivers with gold stars, proving to be something special that is worth adding to your bar cart. It is a bourbon to drink, not one to hold as a collector's item. It should be enjoyed now, soaking in its savory elegance, and shared with friends, who should do the same. Price and availability Limited-release whiskey is one of the most popular liquor categories today. Small production offerings from established distilleries with a loyal following have consumers camping out on release days, eagerly anticipating the moment they can get their hands on a rare bottling. With the likelihood that they will ever see a particular bottle again, it becomes a can't miss opportunity for some enthusiasts. Barton 1972's new XV did not have a distillery release. Instead, the new release will be available in airports in select markets through an exclusive deal with Global Travel Retail. The distillery has not released all of the locations where the whiskey will be available. However, we know that Los Angeles International

My Barrel & Beyond has announced the launch of Emberstone Irish Whiskey in India, a premium Irish whiskey that honors craftsmanship, patience, and enduring flavor. Crafted in Ireland utilizing time-honored distilling methods, Emberstone enters one of the world's fastest-growing premium spirits sectors with a distinct philosophy based on authenticity, depth, and calm confidence. As Indian consumers demand luxury experiences and globally made spirits, Emberstone provides a unique take on Irish whiskey. The brand emphasizes the ideals of dedication, craftsmanship, and deliberate enjoyment, resulting in a whiskey that rewards individuals who respect quality crafted over time. Emberstone is triple-distilled, non-chill filtered, and is matured in carefully selected ex-bourbon casks before finishing in Oloroso Sherry and Banyuls wine barrels. The whiskey, made in carefully hand-selected small quantities, has excellent depth, balance, and integrity, resulting in a smooth, rich, and quietly complex flavor. Emberstone's identity is inspired by the timeless interplay between fire and stone, reflecting the concept that real character is developed through patience rather than haste. Fire indicates the desire to begin a trip, whereas stone represents resilience, equilibrium, and the ability to persevere. This mentality is reflected in the brand's motto, "Forged in Fire, Grounded in Stone," which celebrates the idea that what is crafted with care and conviction does not require ongoing confirmation. Speaking on the launch, Mayank Yadav, Founder, My Barrel & Beyond, said, "The Indian premium spirits consumer is becoming increasingly discerning, seeking brands with authenticity, provenance, and meaningful stories. Emberstone represents a thoughtful expression of Irish whiskey crafted with patience, respect for tradition, and an unwavering commitment to quality. We are delighted to introduce a whiskey that reflects these values and offers consumers a refined and memorable drinking experience." Designed for culturally aware consumers who value substance over spectacle, Emberstone Irish Whiskey is crafted for moments chosen with intention rather than impulse, whether enjoyed neat, over ice, or shared among meaningful company. It opens with inviting aromas of warm toasted oak, delicate dried fruits, hints of vanilla, and subtle spice, leading into a palate of honeyed malt, baked orchard fruits, gentle nutty undertones, and soft tannins shaped by its Oloroso Sherry and Banyuls wine cask finish. The experience concludes with a long, elegant finish marked by lingering oak, warming spice, and a quiet ember of warmth that endures well beyond the final sip, reflecting the brand’s commitment to craftsmanship and balance. Following its debut in Delhi, Haryana, and Uttar Pradesh, Emberstone will expand into Rajasthan, Himachal Pradesh, Goa, Maharashtra, and Karnataka later this year as part of a planned rollout strategy. My Barrel & Beyond hopes that this development will help strengthen India's growing appreciation for fine Irish whiskey by introducing customers to a spirit in which craftsmanship, character, and commitment are timeless. Product Details ● Alcohol by Volume (ABV): 40% ● Pack Size: 700 ml ● MRP: ₹2,500–₹3,350 (varies by state) ● Currently Available In: Delhi, Haryana, and Uttar Pradesh

Jack Daniel's Tennessee Honey by Brown-Forman Corp - flavored whiskey pushes global bar sales Veröffentlicht: 11.07.2026 um 13:31 Uhr, Redaktion AD HOC NEWS, Redaktionelle Verantwortung: Rafael Müller (Chefredaktion)Jack Daniel's Tennessee Honey sits in the glass with a light golden shimmer, catching the bar light as bartender Luis wipes a sticky ring of spilled spirit from the counter. The sweet aroma rises before the first sip, mixing honey, vanilla and a faint charcoal edge. Flavored extension of a whiskey icon Jack Daniel's Tennessee Honey is a flavored whiskey-based liqueur that blends Jack Daniel's Tennessee Whiskey with a proprietary honey liqueur, bottled at around 35 percent ABV depending on market. Official product details The expression targets drinkers who find straight whiskey too harsh but still want the recognizable Jack Daniel's profile. Brown-Forman brand overview Brown-Forman chief executive Lawson Whiting has highlighted flavored line extensions like Tennessee Honey as important contributors in the Jack Daniel's family, particularly for recruiting younger legal-age consumers into the whiskey category. Brown-Forman results commentary The product sits between traditional whiskey and ready-to-drink cocktails in positioning, often used as a shot or in simple mixed serves. Brown-Forman earnings and the Jack Daniel's portfolio See how Tennessee Honey and other Jack Daniel's variants show up in Brown-Forman's segment reporting and growth commentary. Taste profile and use in the glass Pouring Tennessee Honey over ice, the liquid clings slightly to the cubes, and the first nose is dominated by sweet honey, caramel and a soft oak note rather than sharp ethanol burn. Retail tasting notes Reviewers and bartenders consistently describe a creamy mouthfeel, vanilla and nutty hints, and a finish that is short but smooth. Brand ambassador Eric "EJ" Johnson often demonstrates Tennessee Honey in simple serves at consumer events, such as with ginger ale, lemonade or in a chilled shot with a squeeze of lemon. The product is deliberately calibrated so that the honey sweetness is pronounced but the underlying whiskey character remains identifiable, avoiding the impression of pure syrup. Positioning in Brown-Forman's flavored portfolio Within the Jack Daniel's family, Tennessee Honey sits alongside Tennessee Fire, Apple and other flavor variants as part of Brown-Forman's strategy to defend share against rival flavored whiskey and liqueur brands. Flavored portfolio commentary Management points to double-digit growth in flavored segments in several markets over the past years, even when core straight whiskey volumes have been more stable. Tennessee Honey targets occasions such as informal bar nights, at-home entertaining and entry-level whiskey exploration. Brown-Forman segments the brand in marketing as a bridge between classic whiskey culture and cocktail-friendly flavor, trying to keep it recognizably Jack while meeting demand for sweeter, easier-drinking spirits among legal-age consumers in North America and Europe. Official serve suggestions Global availability and price positioning Jack Daniel's Tennessee Honey is widely distributed in the United States, the United Kingdom, Germany and many other European markets through both retail and the on-trade bar channel. Availability discussion In Germany, typical street prices for a 0.7-liter bottle hover in the roughly 15 to 20 euro bracket depending on retailer and promotions, placing the product in an accessible mid-shelf segment. Brown-Forman does not publicly state a single global MSRP for Tennessee Honey, as pricing is set by distributors and retailers across markets, but positioning is clearly below premium single malt whiskey and above bottom-shelf mixed spirits. This keeps the brand within reach for casual buyers, including students and young professionals, while still aligned with the broader Jack Daniel's image of quality within mainstream whiskey. Brand communication and responsible messaging The Jack Daniel's team promotes Tennessee Honey through campaigns that show relaxed social settings such as backyard gatherings, small bar tables and music events, often under warm lighting that echoes the liquid's golden hue. Marketing director Lisa Smith has underlined in interviews that Brown-Forman pairs this with responsible drinking messages and age-gated online platforms to manage the impact on younger audiences. Responsibility framework For the brand, Tennessee Honey is more than a sweet line extension. It allows Jack Daniel's to participate actively in the flavored spirits conversation without abandoning its Tennessee whiskey heritage. The square bottle, familiar black-and-gold styling and Lynchburg origin statement remain visible on the label, while the honeybee illustration and cream-colored design elements differentiate it clearly from Old No. 7. Stock context and investor angle For Brown-Forman Corp, Jack Daniel's Tennessee Honey is one cog in a larger portfolio that spans core Jack Daniel's expressions, premium American whiskey brands and international spirits names. Flavored whiskey-based liqueurs such as Tennessee Honey tend to show up in reporting as part of the Jack Daniel's family volumes and revenue trends, contributing to overall growth in the whiskey and flavor segments. The Brown-Forman Corp stock (ISIN US1156372096) is listed on the New York Stock Exchange in US dollars. Jack Daniel's Tennessee Honey facts - Product: Jack Daniel's Tennessee Honey - Manufacturer: Brown-Forman Corp. - Category: B2B/Pro line flavored whiskey-based liqueur - Market launch: First introduced in 2011 in the United States and subsequently rolled out internationally. - MSRP / Price: Typically around 15-20 EUR for 0.7L in Germany, with local variations. - Availability: Widely available in retail and bars across North America and Europe, including Germany. - Target group: Legal-age consumers seeking a sweeter, smoother entry into whiskey, plus bar operators looking for versatile flavored serves. - Highlight / USP: Combines recognizable Jack Daniel's Tennessee Whiskey character with a pronounced honey sweetness in a branded line extension that bridges classic whiskey and flavored liqueur. Jack Daniel's Tennessee Honey on Amazon.de Several bottle sizes and gift packs of Tennessee Honey are listed on Amazon.de, making it easy for German consumers to compare prices and formats. Jack Daniel's Tennessee Honey on AmazonAffiliate link: when you buy through this link, ad-hoc-news.de earns a commission. The price does not change for you. Disclaimer zu unseren Artikeln: Keine Anlageberatung, keine Kauf oder Verkaufsempfehlung. Angaben zu Kursen, Unternehmen und Märkten ohne Gewähr; Änderungen jederzeit möglich. Börsengeschäfte können zu hohen Verlusten führen. Unsere Beiträge werden ganz oder teilweise automatisiert mit Unterstützung von AI erstellt und geprüft.

Tennessee Hills selected for TN250 initiative, new whiskey JONESBOROUGH, Tenn. (WJHL) – A distillery in Tennessee’s oldest city is celebrating America 250 with a specially made whiskey as part of the TN250 initiative. Tennessee Hills Distillery was selected by state leaders to be the only distillery in the state to create this limited edition whiskey, according to Stephen Callahan, founder and president of Tennessee Hills. The Tennessee Hills Straight Wheated Whiskey will be available at the Tennessee Hills Distillery and at select wine and spirits locations throughout Tennessee, from Bristol to Memphis. Callahan told News Channel 11 that this special blend is the first wheated Tennessee whiskey to be mass-distributed, and that it is a slightly younger whiskey representing a subcategory of Tennessee whiskey. Advertisement “It’s a true testament of where we’re going as a brand, kind of the horsepower we have out in the Tennessee whiskey market now,” Callahan said. “And some of the respect that we’re starting to get, too.” He added that one of the requirements to make Tennessee whiskey is making it in Tennessee. “You can’t call it Kentucky bourbon unless it’s made in Kentucky,” Callahan said. “So Tennessee whiskey, it’s an up-and-coming category. It’s got a lot of room for growth, and we’re very proud and honored by the way.” Copyright 2026 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. For the latest news, weather, sports, and streaming video, head to WJHL | Tri-Cities News & Weather.

John Wayne's Favorite Whiskey Brand Is Still Popular Today There are certain things that are unequivocally American icons. Bald eagles, baseball, apple pie, and the Statue of Liberty come to mind, but so do cowboys and bourbon. The most famous movie cowboy of them all is undoubtedly John Wayne, one of the 20th century's most prolific actors, who is famously associated with Western films. He loved whiskey, but not just any kind. "The Duke," as he was known, preferred Kentucky-born-and-bred bourbon, specifically Wild Turkey, which is still widely enjoyed today, even amongst throngs of brands. Wayne enjoyed the spirit so much that he was known to have cases of Wild Turkey shipped to his filming locations. He also gifted his co-stars customized coffee mugs. His son, Ethan Wayne, explained to Cowboys & Indians that his father liked to turn movie sets into a place of comfort when filming wrapped for the day. Wayne, the rest of the cast and crew, "would have a cocktail and gather around the grill. They talked, told stories, laughed, and smiled. It was in those moments when my dad really lived life. He loved it," Ethan recounted. Presumably, those times included plenty of Wayne's stash of Wild Turkey. It's unclear when exactly Wayne first developed an affinity for Wild Turkey, but we know the distillery was founded in Lawrenceburg, KY in 1869. However, the bourbon wasn't named "Wild Turkey" until 1940, when a company executive shared the spirit with friends during a wild turkey hunting trip. Read more: 4 Cuts Of Steak That Are Worth Buying At Costco And 6 To Avoid Advertisement Wild Turkey may have influenced John Wayne's family bourbon Perhaps no one quite realized John Wayne's full appreciation for bourbon until after the actor had died in 1979. His son, Ethan, discovered a bevy of whiskeys and bourbons that his father had amassed, including some that had been custom-blended for the actor. Using this collection as an inspiration, Ethan developed Legendary Duke, a bourbon named for his father and produced in Owensboro, KY. Not totally surprising is the fact that when Forbes conducted a profile of the current Legendary Duke bourbon in 2019, it found an uncanny resemblance in the mash bill and flavor notes to none other than Wild Turkey. Wayne also appreciated good tequila, and enjoyed fine wines and French champagne. Somehow, it's much easier to picture The Duke, in his famous cowboy getups, sipping a glass of bourbon on the open range, than holding a champagne glass with his pinky up. Naturally, he'd be standing over an open fire, keeping a close eye on his go-to beef cut, the cowboy steak. Hungry for more? Sign up for the free Daily Meal newsletter for delicious recipes, cooking tips, kitchen hacks, and more, delivered straight to your inbox. You can also add us as a preferred search source on Google. Read the original article on Daily Meal.

Woodworking, Whiskey Tastings, and Trivia? Welcome to Camp Buffalo Trace Key Points - Buffalo Trace Distillery is launching Camp Buffalo Trace, a bourbon-themed immersive experience inspired by the whiskey-making process. Guests will take part in woodworking, tastings, bourbon trivia, and hands-on bourbon challenges. - Camp Buffalo Trace will take place on August 29 and September 5, with attendance awarded through a free sweepstakes open to U.S. residents ages 21 and older. A limited number of winners will also receive an overnight glamping stay on the distillery grounds. - Camp Buffalo Trace joins Buffalo Trace's lineup of seasonal experiences. The distillery also hosts the annual Great Buffalo Chase Fun Run, the Backyard Sessions Summer Concert Series, and National Historic Landmark tours. Buffalo Trace Distillery is putting a bourbon-inspired spin on summer camp. This August and September, the Kentucky distillery will host Camp Buffalo Trace, a new immersive experience featuring woodworking, whiskey tastings, and hands-on challenges inspired by bourbon production. Camp Buffalo Trace will take place on August 29 and September 5. The immersive day camp includes four custom activities for campers across crafts, bourbon history, and (perhaps most importantly) whiskey tastings. - Whiskey Woodcraft Workshop: Guests will make a wooden muddler using reclaimed bourbon barrel staves under the guidance of Buffalo Trace's on-site woodworking team. - Bung Driving Relay: Teams will compete to drive barrel bungs into place, a critical step in sealing whiskey barrels and preventing leaks. - Blind Tasting & Buffalo Trace Trivia: Campers will put their noses, palates, and brains to the test. It's blind tasting meets team trivia, with a focus on Buffalo Trace's storied history. - Single Barrel Challenge: Guests will be challenged to correctly identify barrel samples across three different ages. Prospective campers can enter an online sweepstakes for the chance to attend as day campers. A limited number of sweepstakes winners will be invited to stay overnight in glamping-style tents on distillery grounds. The air-conditioned tents will be outfitted with robes, slippers, and refrigerators stocked with Freddie's Old-Fashioned Sodas. (The soda is a local specialty, named for legendary tour guide and Bourbon Hall of Famer Freddie Johnson.) Related: Buffalo Trace Revives 5 Historic Whiskey Brands in Its New Prohibition Collection Advertisement "Camp Buffalo Trace was designed by taking classic summer camp traditions and reimagining them through the lens of bourbon craftsmanship," says Tyler Adams, Buffalo Trace Distillery's general manager, speaking exclusively to Food & Wine. "Our team looked at the elements that make summer camp memorable, such as hands-on activities, friendly competition, discovery, and camaraderie, and paired them with authentic aspects of the Buffalo Trace Distillery experience." | Overnight guests will stay in tents on the grounds of Buffalo Trace Distillery.Credit: Courtesy of Buffalo Trace Distillery | Camp Buffalo Trace's glamping-style tents will have air conditioning and full stocked fridges.Credit: Courtesy of Buffalo Trace Distillery | The Camp Buffalo Trace sweepstakes runs from July 14 through July 21. It is open to U.S. residents ages 21 and older and is free to enter. Buffalo Trace will randomly select 90 day-camp winners for each event date, along with 10 winners per date who will receive the overnight experience. Camp Buffalo Trace joins Buffalo Trace's slate of seasonal programming, which also includes the annual Great Buffalo Chase Fun Run, the Backyard Sessions Summer Concert Series, and National Historic Landmark tours. Read the original article on Food & Wine

Elevate your summer with Breckenridge Distillery’s new rye whiskey Breckenridge Distillery has been crafting award-winning blended bourbons and other whiskeys since its founding in 2008. Recently, the "World's Highest Distillery" announced the launch of an exciting new whiskey that you're guaranteed to want to sip around your summer campfire or mix into your seasonal Whiskey Highball. Breckenridge Rye Whiskey Just in time for summer revelry, the Colorado-based distillery is launching Breckenridge Rye Whiskey, a bold, rich expression perfectly suited for sipping neat, on the rocks, or mixed into your favorite whiskey-based cocktails. Distilled at a staggering 9,600 feet of elevation, this new whiskey begins with a mash bill of 80% rye. According to Breckenridge, the result is a complex, spicy 100-proof whiskey that opens with a nose of chocolate fudge, dried cherries, clover honey, hay, and rich, earthy rye spice. The palate is centered on notes of cocoa powder, caramelized sugar, stone fruit, and peppery rye. The finish is warm, lingering, and ending with more cracked black pepper. "Rye whiskey has always been one of our favorites. Traditional Rye fans talk a lot about how many of today's offerings lack the big rye notes and the perfect spice balance we enjoyed in decades past. We wanted to bring back classic Rye, bold but in harmony, devoid of the angular oak notes you typically encounter these days. We believe we nailed this one," Bryan Nolt, Founder of Breckenridge Distillery, says. "We've spent years refining what a Colorado whiskey could be, and this represents some of the most deliberate, exciting work we've ever done as a distillery." Where can I buy it? If you want to get your hands on a bottle of Breckenridge Rye Whiskey, it won't be as simple as walking into your local liquor or whiskey retailer. It's currently available for onsite purchase at Colorado whiskey retailers and online for delivery, where available, at the suggested retail price of $34.99 for a 750ml bottle. It will be available at retailers nationwide this summer. Grab a bottle and sip it while you play yard games this summer. For more information about this and all releases from the Breckenridge Distillery, visit www.breckenridgedistillery.com.

How To Order Whiskey Like An Expert The world of whiskey is a massive one, and if you're trying to discover your next favorite sip, heading out to bars or distilleries is a great way to sample something new without investing in an entire bottle. It's a great way to learn, too, from those who are front and center in the industry and have their finger on the pulse of everything that's new, old, and in-between. But it can also be intimidating, which brings us to our question: How do you order without sounding like a complete newbie? We reached out to some industry experts to get their advice on how to order whiskey like a pro, and they gave us some great insights. Even beginners can quickly learn to identify a quality whiskey, and it's all about being willing to learn. One of the aspects that all of our experts agreed on was that ordering like a pro starts with being willing to start a conversation and dialogue with those behind the bar. Take it from Chris Walster from The Cask Connoisseur, who told us, "I think the first thing I would say is that ordering whiskey like an expert does not mean pretending you know everything. In fact, the best whiskey drinkers are usually the most curious. ... The best whiskey order is not always the rarest bottle on the shelf. It is the one that helps you understand your own palate a little better." So, let's talk about how to best satisfy that curiosity! Know how to describe your preferred flavor profile and whiskey style There are more than a dozen unique types of whiskey, and that's just scratching the surface when it comes to the vast myriad of choices that are out there. Order a rye whiskey and you'll get something that's lightyears away from a bourbon, and the bottom line is that everyone's tastes are different. Knowing how to describe your preferences in a way that takes out the guesswork and subjectivity is key, according to Chris Walster. "Rather than just asking for 'something smooth,' which can mean very different things to different people, try giving a few clues about what you already enjoy," he recommends. "For example, you could say: 'I usually like bourbon, but I'd like to try something a little spicier,' or 'I enjoy fruity, sweeter whiskies, but I'm open to trying something with more oak.'" That gives your bartender a more objective place to start in curating recommendations, which is bound to be much-appreciated. Zak Lindahl — the Beverage Director at The National, Autograph Collection in Downtown Oklahoma City — agrees, and recommended becoming familiar with the trademarks of different styles. For example, you can expect something sweet and caramel-forward with a bourbon; ryes tend to have a spicy, peppery kick; and if you're getting into malted barley-based whiskey, you'll find more grains and earthiness. Being able to communicate what you like — and what you don't like — in a clear way will go far. Ask for recommendations adjacent to your favorites to discover something new While it can be tempting to throw caution to the wind and try something completely different, your palate can be a delicate thing. It's easy to offend, too, and that's why Chris Walster says that even if you're looking for a new favorite, the best place to start is with something close to an old favorite. "A good way to branch out is to order in steps," he says. "Start with something familiar, then move one step away from it. If you usually drink bourbon, try a rye with a sweeter profile. If you like lighter Scotch, try a Highland or Speyside malt before jumping straight into heavy peat. If you already enjoy sherry cask whiskies, ask for something with more spice, dried fruit, or oak influence. You do not have to leap straight into the deep end to discover something new." Tony Lott is the Director of Food & Beverage at The Barnett and Maison Métier, and he agrees that exploring options within a particular style is a great way to discover new favorites. He recommends taking a certain type of whiskey — such as Irish, rye, or bourbon — as a starting point, then chatting with your bartender to learn about similar options. And that's important: What you might be feeling one night could be completely different from the next, so go with the flow of the evening. Ask your bartender to curate a flight Sampling several different types of whiskey alongside each other is a great way to compare. Travis Robinson is the manager at Rickhouse at the Spoetzl Brewery & Distillery, and told us, "At Rickhouse, we encourage guests to schedule a distillery tour and tasting, so they are able to try multiple samples side by side to discover what styles [they] enjoy most." Even if a distillery tour isn't in the cards for you, the idea of a sample flight is still one that you should keep in mind. Learan Kahanov is the co-owner of Peck Slip Social, a New York City hotspot that specializes in whiskey. He told us that the staff there absolutely loves when customers ask for advice in putting together a flight — and it definitely says something about that customer. "Someone ordering a whiskey flight is usually adventurous, curious, or both," he says. "They're not just trying to get from Point A to Point B, they want to compare, learn, and have a little fun with it. That kind of guest gives the bartender room to guide the experience, instead of just filling an order." And you can see why that would be really fun for everyone involved. Those behind the bar are there because they're passionate about what they're doing, and getting the chance to share that passion with someone who's truly interested makes for an outstanding evening. Inquire about local bottles and the stories behind them Fun fact: Jack Daniel's is the best-selling whiskey brand in the U.S., but we all know that this fan favorite isn't the only game in town. According to the American Craft Spirits Association's 2025 report, there were 2,282 craft distillers in the country, and you can rest assured that every one of them is putting out something unique. Whiskey is, after all, given character by the climate it's distilled and aged in, so a Texas whiskey is going to be quite different from one created in Oregon. Local brands can be new-found treasures, which brings us to advice from Mark Bystrom, General Manager at Salon Salon inside Maison Métier: "Be curious, ask questions, and be open to new experiences. Try new things, especially local offerings," he suggests. That can — and should — mean a conversation with your bartender. Emily Lewis is a bartender at Village Camp Flagstaff's Bistro & Bar, and agrees that being a whiskey expert is all about leaning into curiosity and absorbing knowledge rather than showing off your own. A trip — whether it's across the country or down the street — can be a learning experience, if you let it. "If you want to order whiskey like a pro, don't ask for the most expensive bottle," Lewis told us. "Ask for the bottle that offers the best story, whether that's a local distillery, an unusual cask finish, or a whiskey the bartender can't stop talking about." Bring up this one important question If you're wondering how, exactly, to start a conversation with your bartender, we see you. Fortunately, we have a very specific answer to that, thanks to Chris Walster. He suggests: "If you are at a bar, I would always ask what they are excited about on the back bar. A good question is, 'What would you recommend that people often overlook?' That is much more useful than simply asking for the most expensive bottle. Price does not always equal enjoyment, and some of the best pours are the ones that sit quietly behind the obvious names." Steering the conversation in this direction not only gives bartenders the chance to share some personal favorites, but you might also discover something extra-special. Some places have their own, proprietary whiskeys that are only available there, and that could be an opportunity that you don't want to miss. Peck Slip Social, for example, has created a r

Amrut Distilleries launches CafeX, India’s first single malt matured in coffee-seasoned casks, created with Harley Estate beans from Karnataka’s Western Ghats. Limited to 2,400 bottles at about ₹14,000–₹14,500, it offers capsicum, jalapeno, vanilla, citrus and mocha on the nose, orchard fruit and spice on the palate, and a long, dry finish where coffee remains a subtle, place-driven accent. Amrut Distilleries has just released CafeX, and it's a genuine first for Indian whisky: a single malt matured in casks seasoned with coffee. The distillery teamed up with Harley Estate, a well-known coffee plantation in Karnataka, to make it happen. Instead of the usual wine or sherry barrels, the whisky spends time in casks that once held estate-grown coffee beans. Only 2,400 bottles are being made, and they'll sell for somewhere around ₹14,000 to ₹14,500. In one bottle, you get two things Karnataka is genuinely known for: excellent single malt and excellent coffee. Check out why CafeX is more than another limited edition and what makes its unusual maturation process worth noticing. Amrut has never been a distillery that plays it safe. Over the years, it's released whiskies like Naarangi, Spectrum and Herald, each one a departure from how whisky is supposed to be made. CafeX fits right into that pattern, except this time the inspiration isn't coming from abroad. It's coming from home. Rather than leaning on the usual sherry, bourbon or port casks, Amrut decided to season its own casks with coffee, adding a layer of flavour that complements the whisky instead of overpowering it. The coffee itself doesn't try to dominate the whisky. It's grown at Harley Estate, a plantation that's been around since 1864, tucked into the hills of Sakaleshpur in the Western Ghats. Those beans are used to season the casks before the whisky even goes in to age, so the coffee's influence comes through gradually, almost like a background note tying the two industries together. The end result feels tied to a specific place rather than just being a gimmick. CafeX has a deep golden, honey-like colour. On the nose, you'll pick up notes of fresh capsicum and jalapeno, vanilla, citrus and a touch of mocha, with floral notes coming through after that. On the palate, orchard fruit meets a bit of spice, some dried chilli, and a soft mocha sweetness. The finish is long, warm and dry. Coffee shows up throughout, but it stays in the background, more of a subtle accent than the main event. With only 2,400 bottles released globally, CafeX is positioned firmly in the collectible category. The expected retail price of around ₹14,000 to ₹14,500 reflects both its limited production and experimental maturation. More importantly, it signals another milestone for Indian whisky, proving innovation can come from local ingredients and regional heritage instead of borrowing ideas from established Scotch traditions.

The Rock’ndaal 2024 festival bottling, a 20-year-old Port Charlotte, is still on my mind. If you can track a bottle down, you will not regret it. First, full transparency. Unlike this bottle, I am happy to be completely open about how it came to me. A good mate who happens to have a connection to Bruichladdich Distillery managed to grab some empty bottles and a couple of solid drams for me at the festival in 2024. I thought the packaging would make a brilliant prop when discussing whisky design, and he came in clutch. Because of this, you will notice there is no score and it will not be joining the leaderboard. That felt like the only fair approach, so instead I am simply giving my honest onions on a very pricey, very cool-looking festival release. Let us start with the bottle itself, because it certainly does slap. The thick, artillery-shaped Port Charlotte vessel is finished in emerald green glass, though I was convinced it was black until I started making notes. The artwork is an obvious nod to Joy Division’s Unknown Pleasures, one of those covers as instantly recognisable as Dark Side of the Moon or Sergeant Pepper. There is even a hidden code in the audio wave design that I still have not cracked, so someone brighter than me will have to help me out. A QR code reveals all the nerdy juicy bits too. It is 100% Scottish barley, peated to 40 PPM, distilled in 2004, bottled at 54% ABV, non chill filtered with natural colour, matured in 70% bourbon and 30% Sauternes casks. On the nose I get floral apricot, a buttery cereal note, and an earthy, hearty smoke that leans more Ledaig than Laphroaig. The palate is creamy and prickly on the lips, with briny smoke, candy floss grapes, a sharp lemon edge, and a zesty floral centre. Compared side by side with the classic Port Charlotte 10, the difference is huge. The 10 is a smack in the gob, sharp and vibrant. This 20-year-old is rounder, sweeter and altogether more luxurious. It is the kind of dram you melt into the chair with while time slows down. So is it worth the £225 price tag? In my wallet, no, although I completely understand getting swept up in the waves of festival excitement and dropping the money without regret. This is a spectacular whisky, even if I am too old for camping these days. Have you tried this one, or the Bruichladdich ’90s disco box released alongside it? I would love to hear your thoughts. To see my full tasting, check out my YouTube video.

The Glendronach is bringing an immersive whisky foraging trail to Sydney later this month, inviting guests to step beyond the tasting glass and into the Scottish Highlands The Glendronach Presents: An Ode to The Highlands will be hosted at the Ace Hotel from Friday 24 July to Sunday 26 July. Part hidden whisky bar, part sensory foraging trail, the experience includes four immersive chapters inspired by The Glendronach’s Masters Anthology Collection, exploring the whisky through flavour, aroma, sound and texture while discovering the story behind the distillery’s 200-year history. As people move through the experience, they will be introduced to a series of curated food and The Glendronach cocktail pairings which have been developed in collaboration with Ace Hotel Sydney’s Culinary Director Isobel Whelan-Little. The experience begins in the Highlands House bar, where guests are welcomed with cocktails featuring The Glendronach’s signature 12 Year Old Scotch to whet the palate. Then, the trail begins with its first stop, Ode to the Valley, which invites guests to forage among moss, foliage and natural textures to uncover their first dram of The Glendronach, paired with a palate cleanser, as they are transported through a Highland-inspired soundscape. From there, guests continue into Ode to the Embers, where an exclusive pairing created by Isobel Whelan-Little showcases smoked jersey curd, charred beetroot, scorched bonito, ponzu, daikon, ginger and citrus – designed to complement the warmth, richness and depth of the whisky. The journey then shifts into Ode to the Dark, where sight gives way to scent. Guests can explore the aromas that define The Glendronach through a bespoke immersive room fragrance created by Scottish scent label JORUM STUDIO and guided nosing experience, before foraging through the landscape one final time to uncover a hidden whisky-infused chocolate. Returning to Highlands House, guests are invited to continue exploring with additional whisky tastings, signature cocktails and elevated snacks available from the bar. Alongside The Glendronach’s celebrated single malts, guests can enjoy serves including the Spanish Highball and Bramble Sour, accompanied by a menu of contemporary bar snacks curated by the Ace Hotel team. Visiting Australia for the first time in three years, The Glendronach Master Blender Dr Rachel Barrie said the experience offers whisky lovers an entirely new way to connect with the distillery. “Celebrating 200 years is an extraordinary milestone for The Glendronach,” she said. “For generations, our whisky has been shaped not only by craftsmanship, but by the landscape, seasons and natural character of the Scottish Highlands. An Ode to The Highlands brings those influences to life beyond the glass, inviting guests to experience our story through flavour, aroma and atmosphere in a way that’s never been experienced before.” Tickets are $45 per person and include the guided whisky foraging experience, welcome cocktail, whisky tastings and food pairings, with additional whisky serves, signature cocktails and snacks available to purchase from Highlands House. More information and bookings are available at: https://theglendronach_odetothehighlands.eventbrite.com.au/ Categories: Lifestyle

Wild salmon and whisky production are feared to be at serious risk because of low river levels in the Spey. Recent hot spells have taken a toll on rivers, the public water supply and even production of Scotland’s national drink. To help maintain domestic supplies during dry periods, the Scottish Environment Protection Agency (SEPA) authorises the syphoning of water from the Spey to supplement borehole abstractions. While SEPA and Scottish Water state the overall limit of water extracted has not increased since 2019, the pumping location has recently been moved to Fochabers, causing concern among fishery experts. Duncan Ferguson of the Spey Fishery Board warned that the shift in extraction has severely impacted the lower sections of the river. He told STV News: “It became very apparent last year that the lower river was in severe water scarcity, but the upper river wasn’t. It’s one river. “This river needs to be managed as a whole, not in sections. It’s crazy that the water from the top has been extracted, and the lower river is in severe water scarcity. “It just doesn’t make sense in this day and age. We’re dealing with a climate emergency, and yet they’re still doing this practice that’s eight years old.” He added: “Last year was the first year ever that we reached severe water scarcity on the Spey. Salmon fishing’s really suffered. The whisky industry ground to a halt because the water was too warm for the stills. “We need to have that water back in the upper catchment so we can keep the river running.” Scottish Water said it had not requested permission beyond its regular permit from SEPA to take more water from the river. The publicly-owned company noted it is licensed to take “small amounts” for domestic supply, and that the abstraction at Fochabers accounts for less than 1% of the total volume it is permitted to take from the Spey. But the switch of water extraction has triggered a wider debate about environmental pressures on the river and its impact on the migration of precious wild Atlantic salmon. Eilidh Johnston of SEPA said: “I’m aware that the Spey board has concerns about how water is managed throughout the whole Spey. And, as part of that, we are beginning to look at a long-term strategy for water resilience, and we are beginning to engage particularly with stakeholders in the Spey, then taking a collaborative approach to look at extractions throughout the Spey area.” The scarcity is also being closely monitored by the Scotch Whisky Association (SWA), as water is a crucial component in both the ingredients and the manufacturing process of the spirit. The SWA said climate change is increasing pressure on water availability, adding that the industry will continue working with SEPA and other regulators to improve water stewardship and ensure water is used responsibly. Both SEPA and the Spey Fishery Board have committed to working constructively moving forward to help secure a sustainable water supply and a healthy river. Follow STV News on WhatsApp Scan the QR code on your mobile device for all the latest news from around the country

We’re in the thick of whisky awards season, and judging panels from around the world have been handing out medals to the bottles they rate most highly. A shelf full of gold stickers tells you something about quality, but it doesn’t tell you much about value, and those two things have drifted apart as Scotch prices have climbed over the past several years. Plenty of the most decorated bottles now sit well out of reach for anyone buying on a normal budget. So I’ve pulled together seven award-winning Scotch whiskies from recent competitions that you can find for under $100 that I would genuinely spend my money on. Bowmore 9 Year Old, £32.50 / $44 Award: Spirit Gold Outstanding, 98 points at the International Wine & Spirits Competition 2026 Bowmore is the oldest working distillery on Islay, and its whisky matures in the No.1 Vaults, which sit below sea level. This 9 Year Old is the distillery’s entry-level bottle, and you can find it for a little over £30 or around $44. The distillery has already demonstrated a strong showing on the awards circuit this year, with its 21 Year Old Sherry Oak being named World’s Best Single Malt at the World Whiskies Awards 2026. The 9 Year Old spends at least nine years in a mix of hand-selected American oak ex-bourbon casks and European oak Oloroso sherry butts, then goes into the bottle at 40% ABV. You get sweet oak and ripe fruit up front, with a soft thread of smoke running underneath, along with sea salt and cinnamon spice. For anyone curious about peated Scotch but wary of the heavier Islay drams, this is a friendly, low-cost place to begin and a cheaper way to experience the distillery that, at least according to the WWA, produced the best single malt in the world. Glen Scotia 12 Year Old, £45 / $60 Award: Double Gold Medal at the San Francisco World Spirits Competition 2026 Campbeltown is one of the smallest whisky regions in Scotland, and it isn’t one that most drinkers get to explore very often. Glen Scotia’s 12 Year Old is an easy way in, and you can find it for around £45 or $60. It’s matured entirely in first-fill ex-bourbon casks, which brings out tropical fruit and a gentle malted-barley sweetness, with the soft salinity you tend to find in Campbeltown whisky sitting alongside it. The bottle picked up a Double Gold Medal at the San Francisco World Spirits Competition 2026. If you’ve worked through the more familiar Speyside and Highland names and want to try a region you don’t know as well, this is a good place to spend your money. You get a genuine taste of Campbeltown without having to hunt down something rare or pay over the odds for it. Glen Scotia almost constantly impresses me. Glasgow 1770 Peated, £52 Award: Gold Medal at the World Whiskies Awards 2026 I am a huge fan of The Glasgow Distillery, and this peated lowland whisky, I think, shows the perfect balance of peated edges and sherry twists, making for a really interesting dram. You get orange zest and a soft, floral kind of smoke first, then toasty oak and dried fruit, with something nutty and earthy settling in at the end. It’s peated with heather-rich peat from Aberdeenshire, matured in new American oak, and finished for around a year in Pedro Ximénez sherry casks. A peated Lowland malt is fairly unusual still, since the region is better known for lighter, unpeated whisky. But this just goes to show what happens when peated lowland whisky is done right. Glasgow 1770 Peated was a category winner and earned a gold medal at the World Whiskies Awards 2026, and it sits comfortably under $100. The Glasgow Distillery started making single malt in the city in 2015, the first to do so there in more than a century. The 1770 in the name goes back to the founding year of the original Glasgow Distillery, so there’s a nod to the city’s older whisky history in there too. One of the most exciting modern distilleries in Scotland. Please do try their whiskies if you get a chance. Noble Rebel Hazelnut Harmony, £40 / $53 Award: Double Gold Medal at the San Francisco World Spirits Competition 2026 Noble Rebel is a range of blended malts from the Loch Lomond Group, put together by master blender Michael Henry at the Loch Lomond Distillery. The idea behind the range is to build each bottle around a specific flavor rather than around an age or a single distillery, and Hazelnut Harmony is the sweet, nutty one of the group. The name gives you a fair sense of what to expect. There’s a toasted, nutty sweetness running through it, with honey and vanilla alongside, and underneath that you’ll find sharper notes of grapefruit, lemon zest, and something like almond frangipane and browned butter. It’s a no-age-statement blend, matured in toasted American oak casks, bottled at 46% ABV without chill filtration or added color. It’s a good amount of flavor to work through for the money, sitting at around £40 or $53, and it picked up a Double Gold Medal at the San Francisco World Spirits Competition 2026. If you like the idea of a blend that’s chasing a particular flavor rather than relying on heritage, it’s worth a look. Scapa 10 Year Old, $62 / £50 Award: Double Gold at the International Spirits Challenge 2026 The most unusual thing about Scapa is its wash still. It’s a Lomond-style still installed in 1959, and it remains the only barrel-shaped Lomond wash still in Scotland still being used to make single malt. The distillery sits on the shore of Scapa Flow near Kirkwall on Orkney, just down the road from Highland Park, and has been part of Pernod Ricard’s Chivas Brothers since 2005. Despite the coastal setting, the malt is unpeated, and it’s matured entirely in first-fill American oak ex-bourbon barrels. The 10 Year Old came out in 2024 as part of a wider refresh of the range, and it’s bottled at 48% ABV, non-chill-filtered and with natural color. Scapa’s style is gentle and a bit tropical, with a soft coastal sweetness the distillery puts down to the water from Orquil Springs and the lack of peat, which lets the natural sweetness of the barley come through. It won a Double Gold at the International Spirits Challenge 2026, and at around $62 or £50, that combination of 48% ABV and natural presentation makes it a lot of whisky for the money. Great to see Scapa getting a look in. Glenmorangie Lasanta 15 Year Old, $48 Award: Best Single Malt Scotch 15 Year Old (90.57 pts) at the International Whisky Competition 2025 For a 15-year-old single malt from a name most people already know, this one is easy to recommend on price alone, sitting at around $48 in the US. It was named Best Single Malt Scotch 15 Year Old at the International Whisky Competition 2025. Glenmorangie has been distilling in Tain, on the Dornoch Firth in the Northern Highlands, since 1843, and has been part of LVMH’s Moët Hennessy since 2004. The distillery has the tallest pot stills in Scotland, and their height gives the spirit a light, floral, citrus-forward character. Glenmorangie was also one of the early names in cask finishing back in the 1990s. The Lasanta is the sherry-finished bottle in the core range. The current 15 Year Old, which replaced the older 12 Year Old version, is matured in a mix of bourbon and Oloroso sherry casks and bottled at 43% ABV. You get soft, sweet, sherried flavors of dried fruit and warm spice sitting over that lighter, citrusy Glenmorangie spirit. The name comes from the Scottish Gaelic for warmth. As an added bonus, the price only increased by a tiny margin when the age statement was upgraded from 12 to 15, meaning three extra years of maturity without an inflated price tag. Chivas Regal 18 Year Old, $60 Award: Double Platinum at the ASCOT Awards 2026 A classic. Rich and smooth, with dried fruit, buttery toffee, and dark chocolate, and just a wisp of gentle smoke on the way out. It’s the kind of blend that goes down easily whether you know a lot about whisky or not, which is part of what makes it such a safe bet. Chivas Regal 18 was created in 1997 by then-master blender Colin Scott,

A glass of whisky in the height of summer is often chilled with an ice cube or whisky stones. But that’s not necessary at all. Have you met Dalwhinnie Winter’s Gold? It’s a whisky that shines as a dram in warm summer weather. In fact, the distillery recommends drinking it straight from the freezer: ice-cold and frosty. With higher temperatures on the way, it’s an intriguing way to serve whisky. Skip the ice cubes and set the whisky stones aside. This summer, pop a bottle of Dalwhinnie Winter's Gold in your freezer and pour it neat for a cool surprise. An ice-cold whisky from Scotland’s highest distillery Dalwhinnie is Scotland’s highest distillery, known for its cold, wind, and remote location. Thanks to its elevation, it’s situated in a fairly cool spot, too. Winter’s Gold makes smart use of that heritage. You can store the bottle in the freezer at around -18°C. With an ABV of 43%, the whisky won’t freeze, but it does become thicker and silkier in texture. On hot days you often want something cool and easy to drink. Many whiskies can feel heavy then. Dalwhinnie Winter’s Gold feels lighter when you serve it ice-cold. The chill tames the alcohol and makes the whisky rounder on the palate. You don’t need ice, so the whisky doesn’t dilute. That’s the beauty of this serve. You’re still enjoying a pure Highland single malt—just in a way that suits summertime temperatures. Fun Fact: the distillery even has its own weather station to track the temperature. What does Dalwhinnie Winter’s Gold taste like from the freezer? Ice-cold, Dalwhinnie Winter’s Gold is restrained on the nose. That makes sense: the cold pushes aromas and flavors into the background. Still, the signature Dalwhinnie character remains in the glass. Expect delicate notes of honey, vanilla, malt, and orange in a fresh, balanced whole. On the palate, served this cold, Winter’s Gold is especially smooth and rounded. The lower temperature gives it extra body, the alcohol shows with a gentle touch, and the sweeter notes have more room to shine. Think vanilla, caramel, and soft fruit. Let the glass warm a little and spicier notes emerge. The aroma grows bolder, bringing pepper, ginger, and cinnamon into play. Oak, a subtle hint of plum and mint, and even the faintest wisp of smoke may also come forward. Embrace winter’s chill with the Dalwhinnie Winter’s Gold experiment To get the most from this whisky, follow the label’s advice (though there’s no wrong way to enjoy whisky). Place the bottle in the freezer and pour it neat, without ice. Don’t warm it in your hands—take an ice-cold sip of the dram. Then let it warm on your tongue. You’ll feel the whisky slowly “come alive” in your mouth. The tasting notes open up as it warms, revealing layers of spice, fruit, and sweetness. It’s like a little voyage of discovery in your own backyard with the sun high overhead. You can find Dalwhinnie Winter’s Gold across the country at various retailers. Priced at an average of under 45 euros a bottle, it’s as accessible as the dram itself. FAQ - Can you really drink Dalwhinnie Winter’s Gold straight from the freezer? Yes. This whisky is designed to be served ice-cold, at around -18°C. It won’t freeze thanks to its 43% ABV. - Why is Dalwhinnie Winter’s Gold suited to warm weather? The cold serve softens the whisky and reduces sharpness. You don’t need ice, so it won’t dilute. - What does Dalwhinnie Winter’s Gold taste like from the freezer? Ice-cold, you’ll taste mainly honey, vanilla, and orange. As it warms, pepper, ginger, cinnamon, and oak also come through. Made possible by Diageo. No alcohol under 18.

Enter to win a rare Pappy Van Winkle bourbon set Looking to add Pappy Van Winkle to your bourbon collection? This could be your chance. Whisky Chicks and Bourbon Brotherhood have launched two rare bourbon raffles in honor of the 13th annual Bourbon Mixer on Aug. 22, which will benefit the Coalition for the Homeless. One raffle features a full six-bottle Pappy Van Winkle flight, and other includes a hand-selected six-bottle Buffalo Trace Antique Collection. Tickets are available for purchase online at bourbonmixer.com/raffle. Here's what to know: The Pappy Van Winkle collection raffle Pappy Van Winkle raffle tickets cost $100, and are limited to only 1,000 tickets. The collection includes: - Old Rip Van Winkle 10-Year Bourbon - Van Winkle Special Reserve 12 Year Lot B Bourbon - Van Winkle Family Reserve Rye Whiskey - 13 Year - Pappy Van Winkle Family Reserve - 15 Year - Pappy Van Winkle Family Reserve - 20 year - Pappy Van Winkle Family Reserve - 23 year You may like: Buffalo Trace Distillery launches new adult summer camp. How to enter Buffalo Trace Antique Collection Tickets for the Buffalo Trace Antique Collection raffle, which is new this year, are $50. The collection includes: Advertisement - Eagle Rare 17-Year-Old - William Larue Weller - Thomas H. Handy Sazerac - E.H. Taylor Jr. Bottled in Bond (15 Year) - Sazerac Rye 18-Year-Old - George T. Stagg The raffle winners will be drawn on Aug. 22, at 9 p.m., at the 13th annual Bourbon Mixer, which is held at Germantown Gables from 6:30-10:30 p.m. You do not have to be present at the event to win the raffle. You may like: Kentucky Bourbon Trail grows to 70+ destinations with four new stops “We’re excited to celebrate the 13th annual Bourbon Mixer in support of the Coalition for the Homeless,” said Bruce Corwin, co-founder of the Bourbon Mixer. “For more than a decade, this event has helped individuals, families, and veterans move from Louisville’s streets into housing. With the continued support of our community, we hope to surpass $1 million in cumulative funds raised through the Bourbon Mixer and its raffles this year.” The Bourbon Mixer is 80s themed this year,. Tickets for the event cost $125, and can be purchased at bourbonmixer.com. Reach Courier Journal reporter Maggie Menderski at mmenderski@usatodayco.com. This article originally appeared on Louisville Courier Journal: Enter to win rare Pappy Van Winkle bourbon set

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Meet Gin and Whiskey, CARMA’s Pets of the Week Article content This sweet bonded pair is looking for a forever home where they can stay together. Gin is a quiet, reserved girl with a gentle and friendly personality who enjoys human attention and would love a feline companion by her side. Whiskey is an affectionate, sweet-natured girl who adores treats, loves being petted, and happily lets everyone know she’s content with her loud, soothing purrs. Together, they balance each other perfectly – bringing a wonderful mix of calm companionship, playful affection, and unconditional love. If you’re looking to welcome two beautiful hearts into your home, Gin and Whiskey are ready to fill it with double the cuddles, comfort, and purrs. If you are interested in learning more about Gin and Whisky, or think they’re perfect to join your family, you can start the adoption approval process by calling the Ca-R-Ma Adoption Line at 506-852-1033, or by filling out the online adoption form available at www.ca-r-ma.org/moncton-chapter. Every Ca-R-Ma cat has been tested for feline leukemia and FIV, has been treated for fleas and intestinal parasites, has been given the first set of vaccinations, and has been spayed or neutered. All Ca-R-Ma cats are also microchipped. For adoptions, we ask for a minimum donation of $270 per cat, which will go towards our spay and neuter program. If you can, please consider donating funds or items to help a cat in our foster care program. We accept used, clean, cat items and any brand of food or litter. We also accept e-transfers through the following email address: carmamonctonetransfer@gmail.com. We are also always seeking new volunteers and foster parents. If you are interested in donating some of your time to Ca-R-Ma or becoming a foster parent, please visit www.ca-r-ma.org/moncton-chapter to fill out the volunteer application form. Please note, in some cases the featured cat may be adopted by the time the article is published. To see all our cats available for adoption, please visit the Carma – Cat Rescue Maritimes Moncton Chapter Facebook Page. Postmedia is committed to maintaining a lively but civil forum for discussion. Please keep comments relevant and respectful. Comments may take up to an hour to appear on the site. You will receive an email if there is a reply to your comment, an update to a thread you follow or if a user you follow comments. Visit our Community Guidelines for more information.

Fact Or Fiction: Does Fireball Cinnamon Whisky Really Contain Antifreeze? Fireball Cinnamon Whisky has built up a spicy reputation over the years. Technically, Fireball doesn't quite count as whisky anyway, since whisky needs to have at least 40% fermented grain liquor, and Fireball caps at 33% alcohol by volume. Regarding the rest of the beverage, a popular rumor used to go around suggesting that Fireball also contained antifreeze, leading to the drink being banned in Europe. But is there any truth to this? The short answer is no, Fireball Whisky does not contain antifreeze. However, the drink used to include an ingredient called propylene glycol, a synthetic liquid also found in antifreeze. Propylene glycol appears in many processed foods, and the U.S. Food and Drug Administration considers any product with below 50 grams of propylene glycol per kilogram to be safe. Fireball's formula contained less than an eighth of that amount. The chemical is considered to have an extremely low amount of toxicity, and, before you panic, remember that alcohol itself is also considered toxic. Still, European standards for the chemical are more stringent. In 2014, Norway, Sweden, and Finland removed Fireball from stores due to concerns over its overuse of propylene glycol. Additionally, Fireball's owner, the Sazerac Company, also claims to use a different Fireball formula in Europe. Since then, Fireball's website notes that the company has removed propylene glycol from all of its Fireball formulas, all while insisting that the original formula was never dangerous in the first place. Read more: 10 Cooking Myths It's Time To Stop Believing Once And For All Advertisement Fireball once contained propylene glycol What's so special about propylene glycol that it finds its way into products for both humans and their cars? Propylene glycol is a useful synthetic substance that is meant for absorbing water and therefore further enhancing the flavor of a drink like Fireball. It's also a preservative and emulsifying agent that can thicken foods. In addition to old bottles of Fireball Cinnamon Whisky, you can find this chemical compound in lots of different items. In fact, it's one way to easily identify ultra-processed foods since it shows up in everything from cake mixes and food colorings to soft drinks and flavored coffee grounds. Beyond that, propylene glycol appears in plenty of non-edible products such as skin ointments, fake smoke for fog machines, e-cigarettes, and, of course, antifreeze. It's a major ingredient in antifreeze because it's also capable of lowering the freezing point of water, keeping the substance from turning solid. This is what makes antifreeze so useful in preventing a car engine from freezing up in cold temperatures. Plenty of antifreeze brands use propylene glycol as a safer replacement for ethylene glycol, which is much more toxic and entirely unsafe to consume. Back when Fireball listed propylene glycol among its ingredients, was it just as dangerous as drinking antifreeze? Certainly not. However, there are other must-know whiskey brands for beginners if you want something that tastes more like traditional whiskey than sugar and cinnamon. 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.

‘Whiskey & Wings Wednesdays’ Elmira debut ELMIRA, N.Y. (WETM) — Every Wednesday starting July 8th, Ill Eagle announced it will host 'Whiskey & Wings' featuring rotating whiskeys, wing specials, whiskey cocktail specials, and more. Community event and water fun coming to Bath Ill Eagle Taphouse is located at 200 East Church Street in Elmira. 'Whiskey & Wings Wednesdays' will run from the hours of 4 p.m. to 8 p.m., and is only available on the second floor in the Barrel House. Advertisement The taphouse also announced through a teaser that it will be debuting something special it has been working on behind the scenes on the first 'Whiskey & Wings' night, July 8, and encourages locals to attend and find out. For more information, follow Ill Eagle's Facebook page or visit its website. Copyright 2026 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. For the latest news, weather, sports, and streaming video, head to WETM - MyTwinTiers.com.

If You're A Beginner Whiskey Drinker These 3 Kinds Can Be The Worst (And What To Pick Instead) Starting a new hobby or interest can be intimidating. This is particularly true for something like drinking whiskey, where there are not only countless options at most liquor stores but also a centuries-old culture and set of expectations that can make newbies nervous about selecting a few bottles for their home bar. For help, we turned to master mixologist Justin Lavenue, co-owner of The Roosevelt Room and owner-operator of both The Eleanor and RoadHaus Mobile Cocktails. He provided three styles and characteristics novice whiskey fans should avoid: "barrel-strength" spirits, heavily peated Scotches, and bottles selected just for hype or rarity. Before breaking down the specifics, Lavenue offered an important caveat to his recommendations. "I'm always hesitant to tell someone to avoid a whiskey, because taste is subjective and [if] a beginner's first sip of a 130-proof bourbon or heavily peated Scotch causes the clouds to part and angels to sing," he noted, "who am I to interfere with divine intervention?" His guidance on what to avoid is generally precautionary, designed to help new imbibers enjoy the spirit in an approachable way. In his words, novices should avoid these spirits "before the drinker has learned to separate alcohol heat, oak, sweetness, spice and smoke." Read more: All The US Presidents And Their Favorite Drinks Avoid barrel-strength and high-proof whiskey Barrel-strength or high-proof whiskies are an easy first category newbies should avoid. Also known as cask-strength, these spirits are sold at a higher proof (or alcohol content) than most regular whiskies. Typically, this is above 50% alcohol by volume — closer to the undiluted strength at which the whiskey ages in the barrel — rather than the roughly 40% of most normal varieties. Naturally, this extra booze packs a punch. Justin Lavenue described starting out with one as "a little like teaching someone to swim by dropping them into the North Atlantic." By keeping your first few whiskey choices under 100 proof (50% ABV), he said drinkers will enjoy "enough flavor and structure to understand the whiskey without making the first tasting note simply, 'My tongue is on fire.'" Skip the ultra-peaty Scotch The second type of whiskey worth skipping is heavily peated Scotch. For those unfamiliar with the terminology, peat is a dense mix of decomposed vegetation and other substances that's burned to smoke the barley used in Scotch whiskey before distilling. This can create a powerfully smoky taste and aroma that practically transports you to Scotland, similar to the way various woods are used to imbue barbecue with particular flavor. To be sure, many drinkers love the experience. Unfortunately, others can't stand peat's unmistakable taste and aroma, which is why Justin Lavenue strongly recommends at least sampling a prospective peaty Scotch at a bar or other establishment before purchasing. "There's no need to spend good money discovering that your preferred flavor profile does not include licking a fireplace while standing on a rocky beach," he observed. Advertisement Save the rare, hyped, or collectible bottles for later Beginner whiskey drinkers also should avoid bottles that are heavily hyped, rare, or collectible. The reasons for this are numerous, according to Justin Lavenue. "Scarcity is not a flavor note," he pointed out. "An allocated bottle may be fantastic, but being hard to find does not make it automatically better for your palate than something sitting on every liquor store shelf in America." In addition, these types of whiskey rarely come cheap. For example, the world's most expensive bourbons can easily reach into the thousands or even 10s of thousands. And forking over an entire month's mortgage or rent for a bottle you don't enjoy is undoubtedly enough to deter most newbies from continuing in the whiskey hobby. Instead, Lavenue suggested using familiar and affordable benchmark brands to "learn whether you gravitate toward corn sweetness, rye spice, malt, fruit, oak, smoke, or sherry influence." Once you've established your favorites, you can spend on well-known (and high-priced) bottles, confident that they won't go to waste. What beginners should buy instead Fortunately, Justin Lavenue also has some helpful hints and advice about what whiskey beginners should buy instead. First, he suggests experimenting with a wide selection of different types. "Whiskey covers an enormous spectrum of flavor," he noted, "so I think the smartest introduction is to taste a handful of approachable benchmarks from different categories and pay attention to what changes from glass to glass." That doesn't mean he doesn't have a few specific choices worth considering. Among bourbons, that's Maker's Mark, which he praised for showing "the softer, rounder side of the category," along with "balanced and easy to read" Four Roses Small Batch. His rye recommendations include Willet, which he called a "useful teaching bottle" due to its high proof and sufficient spice and structure, noticeable in cocktail recipes like Manhattans. Meanwhile, the Scotch-curious should grab a bottle of Balvenie or Monkey Shoulder, drinkable malt entry points into the diverse variety Lavenue called "a universe, not a flavor." Although there are certainly broad do's and don'ts when it comes to beginners and whiskey, it's vital to remember it's a lifelong learning process. As Lavenue puts it, "The goal is not to find your forever whiskey on Day One. Where would the fun be in that?" For more food and drink goodness, join our newsletter, follow us on Google, or add us as a preferred search source. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on Mashed.

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Makenzie Phipps brings the final chapter of her acclaimed EP ‘Pick Your Poison’ to life with the release of “Whiskey Kills The Time.” The heartfelt country ballad completes a collection rooted in honest storytelling, timeless country traditions, and the emotional realities of heartbreak. Listen here. Premiered by Country Evolution, “Whiskey Kills The Time” captures the lonely hours after love fades, when memories linger long after last call. Anchored by classic country imagery and deeply personal lyrics, the song delivers another compelling performance from the Virginia singer-songwriter. Reflecting on the EP, Phipps says, “My ‘Pick Your Poison’ EP has been such a fun project in the making. There are so many incredible songs on this EP that I’m so proud of, and a bonus for everyone to enjoy. I can’t wait to hear what folks think of the new song, ‘Whiskey Kills The Time’, and I’m glad to have something out that ties all of my drinking songs together, which wasn’t intentional at all; it just happened to end up that way. Sorry, Mom, I promise the next song will be about you!” The release follows a remarkable year for Phipps, whose hometown of Bluefield, Virginia recognized her achievements with the Key to the Town, the Outstanding Citizen Award, and an official proclamation declaring December 6, 2025, as Makenzie Phipps Day. Bluefield Mayor Donnie Linkous praised the singer’s accomplishments, saying, “Makenzie has carried the name of Bluefield with grace, humility, and excellence. We are thrilled to recognize her achievements and to thank her for being a true role model for our region.” Known to many through her appearance on Season 28 of ‘The Voice’ as a member of Team Snoop Dogg, Phipps has continued building an impressive career with performances across the country and millions of online views for songs including “Amazing Grace” and “I Want To Stroll Over Heaven With You.” Her music has also earned attention from outlets including Forbes, People.com, American Songwriter, Taste of Country, RFD-TV, and Newsmax. With ‘Pick Your Poison’ now complete, Makenzie Phipps continues to prove she’s one of country music’s brightest emerging storytellers. “Whiskey Kills The Time” delivers the emotional honesty and classic country spirit that have become her signature. TRACK LISTING: - Pick Your Poison - Love Me Sober - Pink Whitney - You Bring The Beer (I’ll Bring The Noise) - Whiskey Kills The Time

The Guillotine is as good an example as any of the bizarre magic of cocktails. The experience of the drink is composed, elegant even, a sophisticated push and pull subtlety and counterbalance, but the list of ingredients reads, to me, to be almost flamboyantly random. It’s like Cocktail Mad Libs. The Guillotine has four ingredients, and even if I told you three of them—a strange assembly of scotch whisky and mezcal, accented with honey—how long would it take you to figure out that the fourth is banana? How many guesses would you need? A thousand? The Guillotine is a creation of Franky Marshall. She has worn many hats during her time in the industry, both literally and metaphorically, and is at this point less of a bartender than a cocktail personality: After working at some big-name bars in New York and winning and then judging cocktail competitions, she has been on the education staff of the prestigious Beverage Alcohol Resource, and recently has been most visible emceeing several cocktail and bar shows, like North American 50 Best Bars and the Tales of the Cocktail Spirited Awards. A native New Yorker but fluent in both Spanish and French, she is vivid in both personality and style, and so when it came time to choose someone to open Le Boudoir, a Marie Antoinette-themed speakeasy in Brooklyn in 2016, she was the natural choice. Her then-employer cited her as “the only Francophone cocktail aficionado who was known to cosplay as the doomed last queen of France.” It was there she created the Guillotine, a head nod, so to speak, to what ended up as the (spoiler alert) final chapter of Antoinette’s life. It is an Old Fashioned, essentially, put through the fun house mirror. To start, mezcal, the earthy, vegetal, smoky agave spirit, is joined in an unlikely split-base with a blended scotch, which gives a malty depth to the mezcal’s brighter, rawer flavor. To this, a small touch of honey, a classic flavor pairing with scotch (if not with mezcal), which rounds the edges. And then, banana liqueur, just a quarter ounce, which not only works but really works, the most demure role I’ve seen banana yet play and the factor that makes the Guillotine truly remarkable. The banana flavor appears on the palate slowly, as if out of a fog, from absent up front to a murmur in the midpalate to boldness on the finish, where it combines with the vegetal notes of the mezcal and makes the whole project both fascinating and delicious. What’s fun about the Guillotine is that any single description you can give of its character is only partially true. It’s a banana drink, but it’s an Old Fashioned. It’s a mezcal drink, but there’s also almost as much scotch whisky, used here as a modifier as much as a base spirit. It’s soft and round, but there’s enough raw smoke from the mezcal to add ample personality. It’s bizarre, but refined. It’s a cocktail magic trick, but it’s easy to make at home. Try it and see. Guillotine - 1 oz. mezcal - 0.75 oz. blended scotch (non-smoky) - 0.25 oz. honey syrup - 0.25 oz. banana liqueur Add all ingredients to a mixing glass, add a lemon peel to the glass, then add ice and stir for 15 to 20 seconds. Strain over fresh ice into a rocks glass and garnish with another lemon peel (or 2). NOTES ON INGREDIENTS Lemon Peel(s): This is my only tweak on the original, and it’s a subtle one: Marshall called for a single lemon peel, and I feel like the drink wants more than one. Stirring with a lemon peel is a nice way to add more personality. It’s not strictly speaking necessary, but I believe it helps. Mezcal: The more personality, the better. You want an artisanal mezcal, ideally something between 42 to 50 percent alcohol. Beware generally of 40 percent mezcal: Diluting down to 40 (a.k.a. 80 proof) is industry standard in tequila and vodka and rum, but mezcal’s identity is still a wild spirit and as a rule of thumb, the distilled to proof ones tend to be better (where they just pull it off the still and put it straight into the bottle, no dilution needed). My go-tos for cocktails are the Siete Misterios Doba-Yej, Del Maguey Vida, and Banhez, but if it’s priced well and is the right strength, it will likely be fine. Blended Scotch: You’d think there’s already smoke so why not add more smoke, but it doesn’t work. Adding peat smoke turns this cocktail ashy. Just use your regular, unsmoked blended (or blended malt) scotch, something like Great King Street Artists Blend, Monkey Shoulder, Famous Grouse, or even the readily available Dewars, Chivas, etc. Honey Syrup: We turn honey into a syrup so we can use it in cocktails, as raw honey hardens into an unmixable rock when it touches ice. To do so, mix honey with warm or hot water and stir to combine, in the ratio of 3:1 (if measuring by weight, i.e. 6 oz. honey to 2 oz. water) or 2:1 if measuring by volume (i.e. 6 fl.oz. honey to 3 fl. oz water). Banana Liqueur: The gold standard is either the Giffard Banane du Brasil, for lighter, brighter banana notes, or Tempus Fugit Crème de Banana, which tastes more like banana bread. I admit I’ve only been able to try this cocktail with the former, which is amazing, though I strongly suspect the latter would work as well. And just as a final note—I realize this is only 0.25 oz. of banana liqueur, but if all you have is a trashy low quality banana “schnapps” or 99 of them or something, I’m not sure I’d try it here. It might work, but a cocktail is only as good as its weakest link, and I’d just point out that there’s nothing in the world so useless as a bottle of banana liqueur that ruins every drink it touches.