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ドラマ映画 『仮面ライダークウガ』×「WHISKEY MEW」ウイスキーが夢のコラボ！ 55周年記念の数量限定品にファン熱狂「いかん、これ欲しい」 #仮面ライダー #特撮 ふたまん＋編集部 2026.07.13 『仮面ライダークウガ』ラベル・ウイスキー ©石森プロ・東映 『仮面ライダー』の５５周年を記念し、ウイスキー専門サイト「ＷＨＩＳＫＹ ＭＥＷ」から『仮面ライダークウガ』のラベル・ウイスキーが登場。２０２６年７月２１日（火）１２時より抽選販売の受付が開始され、７月２８日（火）２３時５９分まで申し込みを… 続きを読む ふたまんぷらすへんしゅうぶ ふたまん＋編集部 マンガ＋アニメ＋ゲームをたっぷりどっぷり！双葉社のポップカルチャー情報サイト。 「読んで楽しい、知ってうれしい」をキーワードに、ライトユーザーでもコアユーザーでも楽しめるコンテンツを毎日発信!! X：@futamanplus facebook：@futamanplus ポスト シェア LINEで送る

『仮面ライダークウガ×ウイスキー』夢のコラボ実現！ 55周年記念の数量限定品にファン興奮「これ欲しい」 『仮面ライダー』の５５周年を記念し、ウイスキー専門サイト「ＷＨＩＳＫＹ ＭＥＷ」から『仮面ライダーク... ふたまん＋ | Mon, 13 Jul 2026 06:07:28 +0900 もっとよむ Pick Up 2026年06月23日 チバテレ＋プラスを追加して人気キャラのLINEスタンプを無料でGET！ チバテレ+プラス ライフ 2026年03月25日 【意見広告】ドイモイ40年の成果と日越新時代の展望 チバテレ+プラス ビジネス 2026年03月13日 【新商品！】チュバチュバワンダーランドに子育てグッズが登場★ チバテレ+プラス 育児 関連記事 2026年07月13日 婚活でモテすぎて疲れた34歳美人女優、年収3000万円ハイスペ経営者の“神対応”に笑顔 アンミカ「一番いい顔してた」 ABEMA TIMES NEW エンタメ 2026年07月13日 幼稚園・小学校・中学校とすべて受験「小さい頃の記憶がないくらい勉強ばかりしていた」青学出身の世界的インフルエンサー、現在の仕事に対する両親の反応を明かす ABEMA TIMES NEW エンタメ 2026年07月13日 「これは強いぞ」高校横綱、初土俵は“秒”で決着 衝撃的な白星デビューに騒然「何があったのか劇場」「圧倒的だ」 ABEMA TIMES NEW エンタメ 2026年07月13日 丸山桂里奈（43）小学生時代の写真を公開 サッカーを始たきっかけは“恋愛”「それで日本代表までいっちゃう（笑）」驚きの声 ABEMA TIMES NEW エンタメ 新着ニュース 2026年07月13日 骨太方針2026の全貌：「積極財政元年」で日本経済はどう変わるか Finasee NEW ビジネス 2026年07月13日 野村證券で「S&P500」人気が後退、「日経225」に成績かなわず…5年パフォーマンスではどっちに軍配!? Finasee NEW ビジネス 2026年07月13日 「左に乗せる」は間違い？ゴルフのフォロースルーで力を抜いて勝手に回るスイング法 ラブすぽ NEW スポーツ 2026年07月13日 アイアンは「左」、ドライバーは「右」インパクトで劇的に球が変わる「頭の位置」の違い【アイアンが上手くなりたいなら右に打ち出せ！／吉田直樹】 ラブすぽ NEW スポーツ

ニュース 日本橋三越本店、ウイスキー「山崎」「12年」「2026」の飲み比べセットを抽選販売 2026年7月12日 12:45 - 2026年7月14日 締切 日本橋三越本店は「山崎飲み比べ3本セット」の抽選販売を7月14日まで実施している。 今春サントリー公式サイトでも抽選販売された「シングルモルトウイスキー山崎 Story of the Distillery 2026 」と12年、ノンエイジの3本がセットになったもので、当選者への販売価格は4万3450円。 日本橋三越本店「【エムアイカード会員限定】山崎飲み比べ3本セット」 受付期間： 2026年7月14日19時30分まで（Webサイトで受付） 応募資格： エムアイカード会員（エムアイカード ベーシックも対象） 結果発表日時： 2026年7月27日12時ごろ（三越伊勢丹アプリ内で通知） 当選者への販売期間： 2026年8月1日～7日 各日10時～19時30分 当選者への販売窓口： 日本橋三越本店 本館地下1階 ラ・カーヴ 当選者への販売価格： 4万3450円 内容： ・シングルモルトウイスキー山崎12年 ・シングルモルトウイスキー山崎 Story of the Distillery 2026 EDITION ・シングルモルトウイスキー山崎 Webサイト： 日本橋三越本店「【エムアイカード会員限定】山崎飲み比べ3本セット」

『仮面ライダークウガ×ウイスキー』夢のコラボ実現! 55周年記念の数量限定品にファン興奮「これ欲しい」 『仮面ライダー』の55周年を記念し、ウイスキー専門サイト「WHISKY MEW」から『仮面ライダークウガ』のラベル・ウイスキーが登場。2026年7月21日（火）12時より抽選販売の受付が開始され、7月28日（火）23時59分まで申し込みを受け付ける。 ■【画像】「いかん、これ欲しい」数量限定で発売される『仮面ライダークウガ』珠玉のラベル・ウイスキー2種■ ウイスキー評論家・山岡秀雄氏が、スコットランド・スペイサイド産のシングルモルトを2本厳選。『仮面ライダークウガ』ラベルのシークレットスペイサイド2007は総本数299本で、価格は23100円（税込）。もう1本のダルユーイン2013は総本数258本で、価格18700円（税込）という希少な数量限定品だ。 この発表を受け、SNSなどでは仮面ライダーファンから歓喜の声が次々と上がった。 『仮面ライダークウガ』は2000年に放送が開始された特撮ヒーロー作品で、平成「仮面ライダーシリーズ」の出発点となった記念碑的な作品。子どもから大人まで、幅広い世代から愛されてきた。 そして「WHISKY MEW」とは、世界的なウイスキーコレクターであり元漫画編集者でもある山岡秀雄氏と、小学館集英社プロダクション（ShoPro）が2017年に立ち上げたプロジェクト。「漫画・アニメなど誰もが嬉しくなるラベルを付したウイスキーを届ける」というコンセプトのもと、これまで仮面ライダー1号、2号、仮面ライダーV3など、昭和を代表する仮面ライダーのラベルウイスキーを展開してきた実績を持つ。 今回の『仮面ライダークウガ』はその流れを受け、昭和から平成へと広がったシリーズの象徴として選ばれた。 今回のコラボに選ばれたラインナップの1本目「シークレットスペイサイド2007」は、家族経営・直火蒸留・シェリー樽熟成という独特のこだわりを持つ非公開蒸留所による18年熟成の逸品。ラズベリージャムやイチゴタルトを思わせる香りに、黒砂糖の甘みとスパイシーな余韻が続く本格派の一品だ。 2本目「ダルユーイン2013」は、世界的に有名なスコッチ・ウイスキーブランド「ジョニーウォーカー」の原酒製造で知られ、シングルモルトとして市場に出回ることが少ない希少な蒸留所のもの。フルーティーかつモルティーな味わいに、ほのかなスパイシーさと長い甘い余韻が特徴の12年熟成である。 この『仮面ライダークウガ』とウイスキーという夢のコラボに、SNSでは「すげぇ! 仮面ライダーラベルのウイスキー出るんだ!」「いかん、これ欲しい…」「これは絶対店に置きたい!」「マジか! 手に入れたい」など、さまざまな反響が寄せられている。 55年の長い歴史を持つ『仮面ライダー』と、本格スコッチウイスキーという異色の組み合わせが、ファンの心を大きく揺さぶった今回のコラボ。かつてヒーローに夢中になった世代が大人となり、思い出を楽しむ一品としても価値がありそうだ。なお抽選予約は、2026年7月21日（火）12時よりウイスキー専門サイト「WHISKY MEW」にて開始される。 ふたまん＋編集部

At the invitation of fellow TWSC Executive Committee member and Japan Rum Association chair Shinobu Ebisawa, I recently had the opportunity to visit a newly opened rum bar in Naha, Okinawa called Rum & Roots. It’s the sister bar to Kichijoji’s famed Screw Driver, one of Tabelog’s top 100 bars in Japan in 2022. It’s not every day that we make it down to Okinawa from Tokyo, so let’s dig in. Rum & Roots Located less than a 10-minute walk from the main drag of downtown Naha, Kokusai Dori, Rum & Roots opened in July 2025. Ebisawa-san and head bartender Takahashi-san have sourced over 800 bottles of r(h)um for Rum & Roots, which should be enough to keep any fan of the category busy for a lifetime. If there’s a rum being made anywhere in the world, chances are you’ll find it here. Rum & Roots is open from 7 PM to 2 AM, and is closed only on Tuesdays. Unlike Tokyo, Okinawa doesn’t offer the chance to use “last train” as an excuse to end your night. In a rarity for Japan, the prefecture has no public transportation worth mentioning. Instead, Okinawans who go out for drinks will either go to/from home in a taxi or use a “daiko” to get back — a system where you pay for a driver to come pick you up and drive you home in your own car. The drinks I love me a good rum cocktail. Rum & Roots has a selection of the classics for 1000 yen or 1200 yen. I started with a Uchina- Mojito (“Uchina” is the word for Okinawa in Okinawan). The drink brought together Okinawan rum, Okinawan cane sugar, Okinawan cane sugar syrup, and Okinawan spearmint for a decisively local mojito. No limes were harmed in the making of this mojito! I honestly don’t know where to start with describing the rum. The backbar has two entire shelves devoted to Ebisawa-san’s private bottlings in the SINOB series, for example. 12-year single cask from Belize, a Caroni 1997 right next to a 22-year Caroni, Venezuelan aged for 12 years in Venezuela, then 2 years in the UK. And that’s just the private bottlings. My question to Takahashi-san at this point was simple: What’s the best Japanese rum you have here? Without hesitation, she says it’s Karaki, which I reviewed back in 2021. Teeda Agricole follows, and she mentions Rhum Boso has been rapidly improving since they opened. Like me in this article, if you don’t know where to start with rum, there’s a 2000 yen flight that will take you into Spanish-, English-, and French-style rum. We had a long conversation about why there isn’t a “Japanese-style” in that flight. I’ll let the photo do the talking here. Popping back over to the cocktails, I’m not coming to a rum bar without ordering a piña colada. Thick and rich, despite the paper umbrella, this isn’t your wrinkly aunt’s overpriced piña colada she sips on some cruise ship. Served with crushed ice rather than frozen, the richness here stays with you until the end. The Visitors Takahashi-san says she has been surprised by the makeup of the bar’s clientele. On my visit, about three months after the bar opened, she estimated that about half of her customers lived in Okinawa. Another 25% are tourists, and the last 25% are industry folks. Given the number of foreign tourists and non-Japanese living in Okinawa, I had to ask Takahashi-san about her English ability. She’s fine for handling orders and standard conversation. One of the things she likes about Okinawa, she says, is that she has more opportunities to speak English. Since so many locals also visit, I had to ask about bottle keep: buying a bottle to keep at the bar and drink when you visit. The answer is a firm no. Sure, bottle keep is a great way to get people to bring their friends. But it also holds people back from trying a variety of rums, she says, which is rightfully what she encourages given the selection here. Being in Japan, and this being a rum bar, Rum & Roots is also smoker-friendly, including cigars. Even some non-smokers might have a cigar when having a rum, after all. Like Screw Driver, there’s no seating charge at Rum & Roots. Takahashi-san says this is to encourage guests to spring for a slightly more premium rum than they usually would, or order some food alongside a rum. Why Okinawa? When we talk about drinks and Okinawa, the first thing that rightfully comes to mind for many readers is Okinawa’s local spirit, awamori. But Okinawa is also the birthplace of modern Japanese rum: in 1961, the company now known as Helios Distillery started producing rum to cater to American GIs stationed in Okinawa under the Occupation. Perhaps more importantly, whether we’re talking about molasses-based juice-based rums, they all come from sugarcane. Sugarcane production in Okinawa first started in 1623 under the Ryukyu Kingdom and has continued ever since. As of 2020, 55% of all farmers in Okinawa were involved in sugarcane production, and around 53% of all farmland in the prefecture was used for sugarcane. Okinawa is also one of only two subtropical island groups in Japan — the other being Ogasawara (where we’ve also visited Tokyo’s most remote bar). And let’s be real: what images come to mind when you think of rum? Probably a mojito, piña colada, the beach, and sitting by the pool. Demographics & Roots Apart from the link to sugarcane and geography, Okinawa has a somewhat mixed culture that is well suited to rum, says Takahashi-san. As a category, rum is one of the few spirits in the world that isn’t associated with a single country. In that sense, you might call it one of the world’s more cosmopolitan spirits. Okinawa Prefecture has a local population of 1.46 million and a population of SOFA status holders of around 90,000, or 5.8% of the total. Even Tokyo’s famous gaijin neighborhood, Minato-ku, says 8.5% of its population is foreign residents. On top of that, Okinawa welcomed a whopping 2 million overseas visitors in 2024. That’s something you will notice walking around Naha. You’ll see plenty of “non-Okinawan” faces, hear plenty of languages that aren’t Japanese, and see even the tiniest mom-and-pop restaurants make an effort to cater to non-Japanese guests. For those of us who live in Japan, Okinawa feels way, way more cosmopolitan than any other part of the country — even Tokyo. When I look at the vibes of rum, compared to whisky, it all just seems so chill. Takahashi-san says the more open, relaxed, and independent vibe offered by rum matches that of Okinawa perfectly. With Takahashi-san at the helm, given her experience running events for Screw Driver, Rum & Roots should have no problem making inroads into the Okinawa community. Already, she’s gearing up to have a booth for the bar at the upcoming Okinawa Food Flea in Ginowan. If you’re a tourist who wants a solid mojito, a local who just wants to check out a new bar in Naha, or one of Japan’s 2,000+ rum concierges, there’s something for you at Rum & Roots in Okinawa. But perhaps the best part about rum and Okinawa is that even if you’re not one of those people, there’s still something for you at Rum & Roots in Okinawa. 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!

Once again, members of the press descended upon the Japan Sake and Shochu Information Center for a quick masterclass in hot sake. We walked away with a new appreciation for the world’s favorite(?) hot tipple! You may recall that we attended a similar session back in April 2023. While that session covered history and techniques briefly, this session was a bit more technical. This masterclass was run by Chef Jo Takasaki, who currently runs a restaurant in Tokyo called Takasaki no Okan, which offers a hot sake pairing course in the Ikejiri Ohashi neighborhood. He’s also the author of the Book of Atsukan, the first English-language book dedicated to warm sake, atsukan. For Takasaki-san, atsukan is not just a drink, it’s a lifestyle. He says that modern life has put people’s private lives at odds with the realities of today’s economy. To address this dilemma, he suggests that a warm atsukan could drive innovation in global food culture. That’s why, in addition to Japan, he spends time in cities around the world spreading the word about the atsukan. For the heating, Takasaki-san draws parallels between the heat transfer offered by the vessel and cooking styles. - Glass beaker: The most gentle method of warming sake, similar to steaming in cooking - Tin: Adds roundness and is similar to stewing/simmering - Copper: The quickest for heat transfer — similar to grilling - Stainless steel: Crisp, quick heat — similar to frying - Titanium: Pure and fast, like cooking over firewood Just like in cooking, sometimes you want to apply heat quickly, and sometimes you want to apply it slowly. To that end, he uses two hot water baths: one at 60°C and another at 90°C. Sake these days, he says, is typically served cold or at room temperature. How do you know which vessel to use for which sake? This seems largely down to experimentation, as even similar styles of sake respond differently to heat. Instead of going out and buying all five of the above vessels, though, he suggests you can start experimenting at home with even a coffee mug. From there, you can graduate to a glass beaker, then a tokkuri. One thing I’ve always wondered about atsukan as a drinker: how quickly should we be drinking it? If the chef is going through all the trouble of getting the serving temperature right, wouldn’t it be a shame to sit on the izakaya table and be lukewarm after, say, 15-20 minutes? Luckily, I had the opportunity to ask that during the Q&A session. It turns out it doesn’t matter. A well-prepared sake, he says, once heated, will remain a good sake even if it drops down to room temperature. (Note to self: drink better sake) Takasaki-san also views atsukan as a way to combat global climate change. A warmed sake will heat you up during the summer, making you sweat and feel cooler, he says, enabling you to turn down the air conditioner by a few degrees. The cynical in me wonders how much energy is required to get that sake warm in the first place, but perhaps that’s best left to some experimentation. 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!

Hyderabad, July 2026:  Godawan Artisanal Single Malt Whisky by Godawan Distilleries, in Rajasthan, has won two major awards at the Bartender Spirits Awards 2026 held in Chicago, USA. Godawan 02 Fruit & Spice was named Spirit of the Year – India and Indian Single Malt Whisky of the Year, taking the brand’s total international awards to over 125. The Spirit of the Year – India award recognises the highest-ranked Indian spirit across all categories at the competition and is the competition’s most coveted title awarded to the spirit with the highest aggregate performance overall. Along with these two awards, Godawan 02 Fruit & Spice also received a Double Gold Medal, while Godawan 01 Rich & Rounded won a Gold Medal. These awards recognise the quality and consistency of Godawan’s whiskies. Organised by the Beverage Trade Network, the Bartender Spirits Awards are among the few global competitions judged by those who work closely with spirits every day - bartenders, bar managers and hospitality professionals. Spirits are blind tasted for their liquid quality, aroma, flavour, balance and overall character, and then evaluated on packaging and value. Commenting on the achievement, Vikram Damodaran, Chief Innovation Officer, Diageo India, said, “We have always believed that the liquid has to speak for itself. From the beginning, our ambition was to create the finest single malt that could stand alongside global whiskies. To be recognised as Spirit of the Year – India and Indian Single Malt Whisky of the Year by bartenders and spirits professionals who work with some of the finest spirits in the world every day is a powerful endorsement of the whisky itself and the distinctive identity we have worked hard to create.” Crafted in Rajasthan, Godawan draws its unique character from one of the world's most demanding whisky-making climates. The region's intense heat and dry conditions create a rich, concentrated flavour profile, while the whisky is finished in specially treated casks infused with Indian botanicals, including Rasna and Jatamansi, giving it a flavour profile that is uniquely its own.

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- English News - Originals - Whiskey Age Vs FSSAI; Beer Rum Wine Flavoured Rules Explained | Liquor Business ExplainedWhisky, rum, beer under government scanner:What’s the concern and why Gen Z is choosing mango, jamun-flavoured alcohol - Copy link India’s food safety regulator, FSSAI, has launched a crackdown on alcohol manufacturers, issuing notices to several companies over the alleged use of added flavouring substances in products such as whisky, rum, brandy, gin, wine and beer. According to the regulator, these additives may enhance or imitate natural taste and aroma, even though existing regulations require such beverages to retain their genuine flavour profile. In today's Explained, we take a peek inside India's thriving alcohol business and unpack why the regulator is coming after liquor makers. What's trending in India’s drinking scene? As per the latest trends, higher spending and a growing demand for premium, flavour-led drinks are reshaping India's alcohol market. According to IWSR data, around 73% of Gen Z adults globally consumed alcohol in 2025, up from 66% two years earlier. In India, Gen Z and millennial drinkers are increasingly choosing beverages for their taste and overall experience, helping drive demand for premium and flavour-led products. - Flavour takes centre stage: Fruity and locally inspired flavours are in demand, with brands launching variants such as mango, jamun and thandai-flavoured vodkas to appeal to younger consumers. - Soju gains popularity: The Korean wave has boosted demand for soju among Gen Z consumers in India. Domestic brands such as So Good Soju and global names like Jinro Chamisul are expanding their presence with low-alcohol, fruit-flavoured variants. - Ready-to-drink beverages on the rise: Premixed cocktails and hard seltzers are among the fastest-growing categories, recording around 11% year-on-year growth, as consumers increasingly prefer convenient drinks for house parties and social occasions. Why are flavoured drinks becoming popular? Changing consumer preferences are driving the trend. - Younger legal-age drinkers increasingly prefer taste and experience over alcohol strength, prompting brands to launch flavours such as mango, jamun, watermelon and thandai. - For liquor companies, these products also help attract new consumers and differentiate themselves in a competitive market. Many consumers find flavoured drinks easier to consume than traditional spirits. The popularity of Korean beverages such as soju and the rise of ready-to-drink cocktails have further boosted demand for flavour-led alcoholic beverages. Why has the government cracked down on Indian alcohol makers? FSSAI says some liquor companies may not be complying with the Food Safety and Standards (Alcoholic Beverages) Regulations, 2018. - Apart from the use of added flavours, the regulator has also flagged allegedly misleading age-related claims and issues in the disclosure of blend age on product labels. According to FSSAI, such practices could give consumers an inaccurate impression about a product's characteristics and maturity. - The companies have been asked to explain their practices and show why action should not be taken against them under the Food Safety and Standards Act, 2006. The Confederation of Indian Alcoholic Beverage Companies (CIABC), meanwhile, has said its members follow all FSSAI-prescribed standards and guidelines. Why does FSSAI think this could be misleading? FSSAI says consumers should know exactly what they are buying. - If products sold as whisky, rum or brandy contain flavouring agents that alter their natural profile, buyers could get a misleading impression about the product. Similar concerns apply to age statements and blend-age disclosures. Is flavoured alcohol illegal in India? India allows several categories of flavoured alcoholic beverages. - However, the dispute appears to centre on whether products marketed as whisky, rum, brandy or similar traditional spirits comply with the standards laid down for those categories. In other words, the question is not whether flavours can exist, but whether certain products are being labelled and marketed in accordance with FSSAI rules. How rich is India's alcohol industry? India's alcohol industry is one of the country's largest consumer businesses, with an estimated value of ₹5.3 lakh crore in 2025. According to the Economic Value of the Indian Alcoholic Beverage Industry report, the sector accounts for nearly 2% of India's nominal GDP. The industry is expected to expand further. The International Spirits and Wines Association of India (ISWAI) estimates the market could reach ₹6.21 lakh crore over the next five years, making India the world's fifth-largest contributor to alcohol market revenues. Beyond sales, alcohol is a major source of government revenue and employment: - Contributes 1.2% of India's nominal GDP - Accounts for 7.7% of total tax collections - Generates 11.7% of indirect tax revenue - Contributes 24.6% of states' own tax revenues - Supports employment for over 80 lakh people The figures show that alcohol is not just a consumer business, but also an important contributor to India's economy and state finances. Who makes the rules for alcohol in India? India does not have a single law that governs the manufacture, sale and distribution of alcohol. Instead, each state has its own excise laws, which decide how alcohol is produced, sold and taxed. - As a result, the rules vary widely across the country. While some states allow the sale of alcohol, others have partial or complete prohibition. - Gujarat, Bihar, Nagaland and Mizoram have enforced complete prohibition on alcohol. - Tax rates also differ sharply from one state to another. Karnataka levies the highest taxes, which can go up to 83% of the Maximum Retail Price (MRP) for certain categories of alcohol. - In contrast, Goa and Haryana have among the lowest tax rates, at around 47–49%, making liquor comparatively cheaper. - The legal drinking age is also decided by individual states, but no state permits alcohol consumption below the age of 18. - The regulations can vary even within a state. District authorities may have separate rules on licensing, business hours, local taxes and where liquor shops can operate. At the national level, the Centre has only a limited role. It mainly governs customs duties on imported alcoholic beverages. Since states impose their own excise duties and other levies, India does not have a uniform alcohol policy or taxation system. What could happen next? For now, these are notices, not penalties. The companies involved will get an opportunity to explain their practices and show that they comply with the regulations. If FSSAI remains unsatisfied, it could ask manufacturers to change labels, revise product descriptions or make other compliance-related changes. - The outcome could have implications beyond a handful of brands. As India's alcohol market moves towards flavoured and premium products, the regulator's decision may help define how future alcoholic beverages are made, labelled and marketed. - Alcohol has been part of human life for thousands of years. - The earliest known evidence of man-made alcohol dates back around 13,000 years, when the Natufian hunter-gatherers brewed beer in Raqefet Cave near present-day Haifa, Israel. - According to a 2018 study published in the Journal of Archaeological Science: Reports, the beer was likely brewed for ritual feasts honouring the dead, long before agriculture became common. Researchers believe alcohol may have first emerged for spiritual and ceremonial purposes rather than everyday consumption. As Stanford University archaeologist Li Liu noted: "This discovery indicates that making alcohol was not necessarily a result of agricultural surplus production, but it was developed for ritual purposes and spiritual needs, at least to some extent, prior to agriculture." The drink, however, was nothing like today's beer. According to

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The explosion of Irish whiskey distilleries across the island over the past decade has heralded a new golden age for the water of life. A once thriving industry, which was decimated in the first half of the 20th century, is now enjoying a new era, thanks to the dozens of new distillers that have popped up in every province over the past decade. After being dominated by Bushmills and Midleton in Co Cork in the second half of the 20th century, Irish whiskey in the 21st century looks very different on the island, new drinks ventures popping up in virtually every county. Those distilleries are now beginning to put their own signature bottles out into the world. It can be hard to keep up with the steady stream of new releases appearing on shelves. Some of those expressions are now earning international recognition. The San Francisco World Spirits Competition (SFWSC) is now among the largest and most prestigious spirits competitions in the world. Founded in 2000 as an off-shoot of San Francisco International Wine Competition, the competition has gone from judging 300 bottles to 3,000 annually from every corner of the world. This year’s competition has handed medals to 95 Irish bottles, including 20 double-gold winners. During the initial tasting rounds, expert panels evaluate spirits blindly based on their appearance, aroma, taste, and finish. The spirit medal system Based on the judges scorecards, the following medals are awarded: - Bronze: Awarded to well-made spirits that meet professional standards and deliver a positive tasting experience. (Generally corresponds to a score of 80–84 points). - Silver Medal: Given to excellent products with strong quality and character. These spirits stand out in a competitive field, even if they have slightly less complexity than a Gold winner. (Generally 85–89 points). - Gold Medal: Awarded to products that demonstrate exceptional quality and set the benchmark for their specific category. These spirits showcase outstanding balance, complexity, and craftsmanship. (Generally 90–95 points). - Double Gold Medal: One of the most coveted awards in the industry. A Double Gold is only awarded when every single judge on the panel unanimously gives the product a gold-level score. It represents an overwhelming consensus of excellence among the experts. (Corresponds to 96+ points). The Irish Double Gold winners Twenty Irish bottles have secured the much-sought after double gold at this year’s SFWSC. Ten of the 20 double gold medals have gone to the big beast that is Irish Distillers in Midleton, Co Cork. The Pernod Ricard-owned company is the island biggest whiskey operation, producing Jameson, Powers, Redbreast and the Spot whiskeys. Four of the double golds have gone to the world’s most awarded single pot still Irish whiskey, Redbreast for the 10 Year Old Distillery Edition; Redbreast 12 Cask Strength edition; Redbreast 27 Year Old and the Redbreast PX Edition. Three went to the Spot range: Blue Spot Single Pot Still; Yellow Spot Single Pot Still; and Green Spot 100 Year Anniversary Edition 10 Year Old edition. The much-loved Powers John’s Lane Cask Strength was another winner of the top accolade for Midelton, along with the Jameson Triple Triple Chestnut Edition and Midleton Very Rare Barry Crockett Legacy edition. Outside Midleton, this year was a strong one for Co Cork, with West Cork Distillery’s 7 Year Old Single Malt also taking double gold. YUTUMOMO Milk Candy Whiskey, which is produced by ChinaBev (Ningbo) Trade Co, but sourced from West Cork, also took home double gold. Its milk candy flavours has been hoovering up awards left right and centre this year for the Chinese drinks giant. Speaking of giants, Diageo’s Baileys Original Irish Cream may be one of the most recognisable liquors on the market, but it still stood up well to blind taste tests. Moving north and outside the big industry beasts, 2026 was a fantastic year for James and Moira Doherty’s Sliabh Liag Distillers. Their Ardara Distillery in Co Donegal took double gold for its 2025 Edition Cask Strength Single Malt Irish Whiskey. Over in Belfast, Titanic Distillers’ inaugural 8-Year-Old Single Malt Irish Whiskey was another double gold winner, taking an incredible 98 points for head distiller Damien Rafferty. Crafted using both double and triple distilled single malt, the whiskey is made with a complex maturation programme comprising ex-Bourbon, Virgin Oak, Oloroso Sherry and Pedro Ximénez Sherry casks. It was the only whiskey made in Northern Ireland to take double gold in 2026. Gold medal winners A total of 23 bottles took home a gold medal from San Francisco this year, in another category dominated by Midleton. Irish Distillers won gold for 13 of its brands, including Jameson Crested, Midleton Very Rare 2026 Vintage Release, Powers Irish Rye and four Redbreast editions. That’s 23 of the Midleton releases to walk away from SFWSC with either gold or double gold this year. That compares to just a single gold medal for Bushmills, with the north coast distillery winning its only gold in 2026 for its 21 Year Old Single Malt. Just three years after it opened its distillery in the historic pump house next to the Thompson Dry Dock, Titanic Distillers’ second entry, the 5 Year Old Pot Still Irish Whiskey: PX Finish, also took gold back to Belfast. Meanwhile, one of the smallest spirit-making operations on the island, Killowen Distillery, mixed it with the world’s drinks giants, winning gold for its Pangur Irish Poitín, the only Irish poitín to win. Silver Medal winners Some 50 brands on the island of Ireland took silver this year. Not to be sniffed at, taking silver still generally requires judges awarding scores of between 85 and 89 points. Bushmills took silver for each of the Co Antrim distillery’s 12, 14, 16 and 18-year-old single malt releases, along with its Sexton 11 Year Old Single Malt and the very popular Black Bush. Another relative newcomer in the northern scene, Copeland, also won silver for its Merchant’s Quay Blue Label Blend and Green Label Banyuls & PX Cask blend. Just a bit further down the Ards Peninsula, Echlinville, which is one of the most significant new players in the north’s Irish whiskey scene, took silver for the revived Old Comber 7 Year Old Single Pot Still release. Only two Irish brands were handed bronze medals this year: Copeland’s 5 Year Old Single Grain Irish Whiskey and Tullamore D.E.W. Honey Liqueur.

Who Makes Trader Joe's Store-Brand Bourbon? No trip to Trader Joe's is complete without picking up a few private-label products, many of which rival name brands. If you're lucky enough to live in one of 17 states where Trader Joe's can carry liquor, its cheap, store-brand bourbons are definitely worth your time. But since the grocery doesn't have its own distillery, who makes Trader Joe's private-label bourbons? The answer is not so simple. Trader Joe's currently carries three private-label bourbon whiskeys: Kentucky Bourbon, Kentucky Best Straight Bourbon Whiskey, and Tennessee Sour Mash Bourbon Whiskey. Each is made by a different distiller, as evidenced by the labels. The Kentucky Bourbon is "distilled by Bourbon Square Distilling Company, Louisville, [Kentucky]," though it appears no distillery goes by that name. Upon looking it up in the Kentucky business filings, you're redirected to the real name of the company: Buffalo Trace Distillery, Inc. The assumed-name filing through the Commonwealth of Kentucky also shows an address tied to Sazerac, the parent company behind Buffalo Trace. The labels on the other two bourbons only point to bottlers. Kentucky Best Straight Bourbon Whiskey lists Lux Row Distillers, which distills at least six brands on-site, so it's possible Kentucky Best could be one. As for the Tennessee bourbon, Dynasty Spirits is the bottler, but it's based in Texas, so how could that be? Well, Dynasty Spirits makes Lonehand Tennessee Sour Mash Whiskey, so it stands to reason they work with a Tennessee distiller, although which one remains unclear. Trader Joe's keeps bourbon fans guessing The mystery behind who makes Trader Joe's bourbon isn't unique to its spirits. The California-based grocery store does not have manufacturing facilities and sources most items from existing brands . A former Trader Joe's employee told Eater that companies can't disclose their business relationship with Trader Joe's and vice versa. That makes sense considering brands are essentially competing with themselves, since private labels are often much cheaper. But Trader Joe's is not the only store to carry its own bourbon. Both Costco and Sam's Club have store-brand bourbons. The difference is, the real distiller is right on the bottle: Barton 1792 Distillery. Interestingly, bourbon lovers tied an earlier iteration of the Trader Joe's Kentucky Bourbon to the same distillery , as well as a limited release Barrel Entry Proof Kentucky Bourbon . While reviews on the current iteration of Trader Joe's Kentucky Bourbon are mixed, at least on Reddit, the Kentucky Best and Tennessee Sour Mash bourbons are more highly regarded. One reviewer gave Kentucky Best an 83 out of 100 score and called it "a solid, unpretentious, good-value bourbon." Although Trader Joe's is unlikely to ever confirm exactly who makes each of its bourbons, labels and public records offer plenty of clues. In the end, whether you're trying to score a bottle from a well-regarded distiller or just trying to get a cheap bottle of booze, your taste buds are the only judges that really matter.

Welcome to Taste Test, where every week our critic Jonah Flicker explores the most buzzworthy and interesting whiskeys in the world. Check back each Sunday for his latest whiskey review. A 20-year-old rye from Bulleit sounds pretty good on paper—whiskey made at MGP from the classic mashbill of 95 percent rye grain and five percent malted barley, aged for two decades, released by one of the brands that helped make American rye whiskey popular again. So why not bottle it at cask strength as well, even if that means edging dangerously close to a hazmat level of alcohol? Well, I can think of a few reasons. If you are even a casual whiskey drinker or have ordered a cocktail at a bar over the past decade, the odds are that you’re familiar with Bulleit. This Diageo-owned brand is easily recognizable for its old-timey bottles that look like they would fit comfortably in an Old West saloon. The whiskey inside is generally good, if not always remarkable—the bourbon is made from a high-rye mashbill that provides a bit of spice (the source has changed over the years, although the brand does now have its own distillery); and the rye is that aforementioned 95/5 recipe from MGP, arguably America’s leading rye whiskey distillery. Over the years, Bulleit has expanded its lineup of “Frontier Whiskey,” as it calls it, releasing cask-strength and age-statement expressions along with a not-so-great American single malt and a much more interesting Mesquite Smoked Malt. This new 20-year-old rye now stands as the oldest and strongest whiskey to date from the brand. Let’s consider each of those factors separately. I certainly don’t encourage age statement chasing, because when it comes to American whiskey you never know if it’s actually going to be any good after two decades in oak, sweating through hot summers and seizing up during frigid winters. Twenty years is an age statement you’re more likely to find on a bottle of Canadian rye, but that’s usually an entirely different animal. As it turns out, this American rye is still pretty tasty after 20 years in oak, retaining its spice and fruit notes even with a solid amount of tannic oak that has crept into the mix. But then there’s that proof. That’s cask strength of 137 proof or 68.5 percent ABV, to be exact. Hazmat whiskey starts at 140 proof, so that’s pretty damn close. I understand not wanting to dilute a well-aged whiskey by proofing it down. In fact, that’s often a complaint that many drinkers have when they are trying something old and expensive (which this is): why mess with something this old that will cause it to lose some of its flavor? But dilution is also an art and a skill, something that can enhance a whiskey instead of hindering it. Surely there are a whole lot of people who want to drink this whiskey at 137 proof, but personally I would have preferred it with a little less burn. You can still taste the flavors I mentioned before—vanilla, black pepper, dried fruit, fig, and baked apple—I just think this would actually be a more enjoyable sipping experience if it came in below 130 proof. But hey, that’s the subjective nature of whiskey. Bulleit 20-Year-Old Rye Whiskey won’t be an easy bottle to find. Just 1,776 bottles were released (yes, this was a tie-in to America’s 250th birthday) at the distillery and select cities around the country, each with a price tag of $300. If you’re looking for a truly intense, high-proof, ultra-aged rye whiskey experience, this is the bottle for you. But if you’re just looking for something to make your next Manhattan with, stick to the 90-proof original. Score: 86 - 100 Worth trading your first born for - 95 – 99 In the Pantheon: A trophy for the cabinet - 90 – 94 Great: An excited nod from friends when you pour them a dram - 85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market - 80 – 84 Good: More of your everyday drinker, solid and reliable - Below 80 It’s Alright: Honestly, we probably won’t waste your time and ours with this

From smoke bombs distilled on the rugged shores of Islay, to the complex and fruity sherry monsters produced in the heart of the Highlands, cask is everything when it comes to finishing a whisky. It’s here where so much depth, flavour, and complexity is imparted, along with that trademark old oak wisdom that we all know and love. Cask, it turns out, is every bit as integral to whisky production as the mash bill, water selection, and yeast choice. In fact, many would argue that it’s even more so, and I’d be inclined to agree. Cask finishing can make or break a whisky. In order for distillers, independent bottlers, and everyone in between, to make their drams stand out however, it’s sometimes necessary to be bold and brave. Rather than simply playing it safe with bourbon and sherry casks, whisky producers these days are throwing caution to the wind and experimenting with casks and barrels which once held a plethora of different liquids. Think tequila, tawny port, madeira wine, rum, and even stout, and you’re on the right lines. Being privileged enough to have done what I do for so long, I’ve been fortunate enough to sample some truly unique whiskies, finished in the most unusual ways. While virtually all hit the mark in one way or another, a select few knocked it out the park. It’s these I want to focus on today. Here are 4 unique whisky cask finishes that completely blew my mind. Glenmorangie The Nectar 16 Year Old This is a dram with Dr Bill Lumsden written all over it. Those familiar with his work will know what a true magician he is. The ‘Mad Scientist of Whisky’ is one of the most innovative names in the biz, and his list of achievements doesn’t just speak volumes, it bellows them through a loudspeaker. A few years back, I was lucky enough to sample a dram from Glenmorangie called ‘The Nectar’. It was sweet, it was syrupy, it was rich, and it felt like a naughty treat. This was one of Dr Lumsden’s many creations, and was inspired by a trip to a pastry shop in France. Need I say more? In 2023, Glenmorangie announced that they were discontinuing this dram, and I, like many others, was a bit gutted. Lucky, a successor quickly stepped up, in the form of Glenmorangie The Nectar 16 Year Old. This is a single malt aged for 14 years in bourbon casks, before undergoing an additional two years’ worth of finishing in a combination of sweet white wine casks, including a Monbazillac, French Sauternes, Spanish Moscatel, and a Hungarian Tokaji. The end result is a fruity, syrupy dram packed full of notes of stewed apples, whipped French vanilla cream, buttery choux pastry, candied almonds, honeycomb, and chocolate orange mousse. The Balvenie 14 Year Old Caribbean Cask It wasn’t too long ago that the thought of implementing rum cask finishing in whisky production was considered one of the most outrageous things you could do. It raised eyebrows, it got a lot of attention, but ultimately, it turned out to be a great success. This particular dram was the brainchild of David C. Stewart, Balvenie malt master, who actually produced his own unique blend of Caribbean rums, to fill into casks, before replacing the rum in question with delicious Balvenie whisky which had originally been aged in traditional oak casks. Having won multiple awards over the years, if you enjoy the sweet and spicy notes you get from a West Indian rum, you’re going to love this dram. It features plenty of tropical fruit notes, balanced beautifully with creamy vanilla, caramel, citrus, cardamon, nutmeg, and candied stem ginger. Lagavulin 11 Year Old Offerman Edition Guinness Cask Whisky Produced in partnership with the fantastically talented actor Nick Offerman, this is a smoky Islay malt that has no business being as rich, creamy, and decadent as it is. The perfect America, Ireland, and Scotland crossover, it features an 11 year old smoky Islay single malt that undergoes an additional finishing period of 4 months in casks sourced from Dublin, that once stored dark, creamy, chocolaty, delicious Guinness. This is a dram that is very smoke-forward, as you might expect. Once that sweet and smoky Lagavulin malt meets that rich and brooding Guinness cask however, it completely transforms. You get smoke, you get a creamy richness with fantastic body, you get a hint of earth from the peat, and you get plenty of roasted coffee beans, dark chocolate, sea salted caramel, and rich vanilla fudge with a gentle orange citrus undertone. Maker’s Mark Wood Finishing Series London Finally, heading Stateside, via London, we have Maker’s Mark Wood Finishing Series London Edition. This is a retail travel exclusive 55.4% cask strength bourbon featuring Maker’s Mark Cask Strength bourbon whiskey finished in 10 bespoke virgin oak staves that were specially selected by renowned cocktail expert Ryan Chetiyawardana and professional chef Douglas McMaster. This collaboration was designed to reflect the charm and culture of Old London Town, and after sampling for myself, it’s safe to say that I was pleasantly surprised. For those who enjoy the spicy, woodiness that oak imparts, this is a lovely drop. It’s bold and complex with notes of tobacco, leather, burnt orange, toffee, vanilla, and honey, with a sweet, spicy, and woody finish.

3 Min Read The India-UK Comprehensive Economic and Trade Agreement (CETA) is expected to reshape the country's alcoholic beverages market, with industry leaders saying the pact could accelerate premiumisation, strengthen export opportunities for Indian brands and bring greater choice to consumers as lower import duties encourage more international players to enter the market. While the agreement is widely seen as opening the door for Scotch whisky imports, industry executives believe its long-term significance extends well beyond imports, with Indian premium spirits also poised to benefit. With tariff reductions phased over the next 10-15 years, he said that Indian producers will have the opportunity to adjust and strengthen their position rather than react to sudden change. He pointed out that the Indian industry has invested heavily in improving product quality, ageing practices, packaging, and brand-building, with the investments having create a far more competitive industry than existed even a few years ago. Claiming that Indian spirits are in a much stronger position today than they were a decade ago, he said that producers have invested heavily in quality and brand-building, with several Indian brands earning recognition both at home and in international markets. Sanaya Dahanukar, General Manager – Growth & Innovation at Tilaknagar Industries, said the agreement is expected to improve margins for some companies while also supporting the country's growing premium spirits market. She said "For a few of our brands, we expect input costs to come down, which should support our margins." Noting that the trade pact will strengthen the premiumisation story in India with better-quality spirits becoming more accessible to consumers, she added that an evolved premium market will benefit the entire ecosystem, including homegrown brands by raising consumer appreciation for quality and helping Indian liquor companies expand internationally. Kimberly Pereira, COO of Maya Pistola Agavepura Liquor, said increased competition from imported brands would encourage Indian producers to further improve quality and innovation while opening new export avenues. Describing the trade pact as a landmark development for the premium spirits industry, she said that lower import tariffs will increase competition in India and will push Indian brands to differentiate themselves through quality, authenticity, and innovation. She added that the agreement will strengthen the trade relationship with the UK, making it easier for premium Indian spirits to scale exports and build stronger distribution partnerships. Sandeep Arora, Founder of Spiritual Luxury Living and Consulting Editor, Whisky Magazine UK, said the agreement is likely to expand product availability in India, with more international companies expected to enter the market. Projecting Malt spirit imports are to increase higher compared to branded products, he indicated that more British companies will now be willing to come to India and consumers could eventually see a noticeable impact on prices. Pegging the overall consumer impact at 12-15% keeping in view state duties and retail offers, he expects companies to broaden their portfolios and introduce limited edition products that were previously unavailable in India.   While the agreement is widely seen as opening the door for Scotch whisky imports, industry executives believe its long-term significance extends well beyond imports, with Indian premium spirits also poised to benefit. Vikram Achanta, Founder & CEO of Tulleeho and Co-Founder of 30BestBarsIndia and India Bartender Show, said the conversation around the agreement should also focus on the opportunities it creates for Indian brands overseas. Noting that the agreement has the potential to create meaningful opportunities for Indian spirits in international markets, Achanta said the phased implementation of tariff reductions would allow Indian manufacturers to remain competitive. With tariff reductions phased over the next 10-15 years, he said that Indian producers will have the opportunity to adjust and strengthen their position rather than react to sudden change. He pointed out that the Indian industry has invested heavily in improving product quality, ageing practices, packaging, and brand-building, with the investments having create a far more competitive industry than existed even a few years ago. Claiming that Indian spirits are in a much stronger position today than they were a decade ago, he said that producers have invested heavily in quality and brand-building, with several Indian brands earning recognition both at home and in international markets. Sanaya Dahanukar, General Manager – Growth & Innovation at Tilaknagar Industries, said the agreement is expected to improve margins for some companies while also supporting the country's growing premium spirits market. She said "For a few of our brands, we expect input costs to come down, which should support our margins." Noting that the trade pact will strengthen the premiumisation story in India with better-quality spirits becoming more accessible to consumers, she added that an evolved premium market will benefit the entire ecosystem, including homegrown brands by raising consumer appreciation for quality and helping Indian liquor companies expand internationally. Kimberly Pereira, COO of Maya Pistola Agavepura Liquor, said increased competition from imported brands would encourage Indian producers to further improve quality and innovation while opening new export avenues. Describing the trade pact as a landmark development for the premium spirits industry, she said that lower import tariffs will increase competition in India and will push Indian brands to differentiate themselves through quality, authenticity, and innovation. She added that the agreement will strengthen the trade relationship with the UK, making it easier for premium Indian spirits to scale exports and build stronger distribution partnerships. Sandeep Arora, Founder of Spiritual Luxury Living and Consulting Editor, Whisky Magazine UK, said the agreement is likely to expand product availability in India, with more international companies expected to enter the market. Projecting Malt spirit imports are to increase higher compared to branded products, he indicated that more British companies will now be willing to come to India and consumers could eventually see a noticeable impact on prices. Pegging the overall consumer impact at 12-15% keeping in view state duties and retail offers, he expects companies to broaden their portfolios and introduce limited edition products that were previously unavailable in India. (Edited by : Asmita Pant)

You’ve been able to buy beer or canned cocktails for years, but whisky? Not until now. Table Whisky has put its whisky in a can. The single grain Scotch from the team behind Port of Leith Distillery now comes in a 100-milliliter canned edition. The new can holds the same Scottish whisky as Table Whisky’s well-known bottle. Only the format has changed. Each can contains 100 milliliters, enough for two generous drams. Bottled at 43% ABV, it hails from Edinburgh, where it’s distilled, matured, and blended in Leith. With its canned whisky, Table Whisky aims to break away from the image of whisky as a luxury bottle reserved for quiet evenings. The brand wants to make Scotch less complicated and closer to the idea of table wine—something to share with friends, food, and long nights. How does Table Whisky taste? Table Whisky is matured in a combination of virgin oak and sherry casks, creating an approachable style with vanilla, gentle spice, and enough sweetness to appeal to newcomers as well as seasoned drinkers. - Nose: Raspberry, buttercream, apple pie, and a hint of Parma Violet. - Palate: Ginger snap, toffee popcorn, red berries, vanilla, oak spice, and pepper. - Finish: Rich and creamy. Enjoy Table Whisky neat, over ice, or in a simple mix. The brand’s own serve is the Table Ginger: whisky over ice with ginger ale and a wedge of lime. Where can you buy Table Whisky in a can? It hasn’t yet been announced where the new edition of Table Whisky will be available. The cans are being sold at the distillery, where a can costs £6.50. Do note that the cans are currently sold out. It’s unclear whether the canned Table Whisky will make its way to other countries. Keep an eye on your local bottle shop just in case. FAQ - What is Table Whisky? Table Whisky is a Scottish single grain whisky from the makers behind Port of Leith Distillery. It’s matured in virgin oak and sherry casks and bottled at 43% ABV. - Why is Table Whisky coming in a can? The 100 ml can makes the whisky easier to take along and share. According to the brand, the format suits informal moments like a picnic, barbecue, or travel. - What’s the best way to drink Table Whisky? Table Whisky can be enjoyed neat, over ice, or in a simple mix with ginger ale and a wedge of lime. Its approachable character makes it suitable for both new and experienced whisky drinkers.

The Scotch Myth You Need To Stop Believing (It Will Save You Money In The Long Run) There are a ton of myths surrounding Scotch whisky. One is concerned with whether a single malt should be used in a cocktail — the answer is yes, it should. Another can cost you a bundle: the idea that older always means better. This is a long-standing myth that isn't inherently true. Sure, there are some very old award-winning scotches you should try once if you get the chance, but, in general, many younger whiskies can shine as brightly as their older siblings. Barrel aging is what imparts nearly all of a whisky's flavors and color, and rounds off the alcohol's bite. However, the longer whisky ages, the more it may lose some of its bright, fruitier tasting notes, the more tannins it can gain (which may result in bitter or astringent notes), and it may lose alcohol strength. What often matters more than a simple age statement are factors such as the temperature of the warehouse where a whisky was aged, the size and type of barrel or cask, and the blending process (nearly all whisky is blended in some manner, including single malts). So, how did age become synonymous with quality? Older isn't always better Beginning around the dawn of the 20th century, Scottish distilleries, suffering from a glut of whisky and declining sales, began adding age statements and pushed the idea that older always meant better. Then, in the mid-2000s, as whisky sales boomed across the globe and stocks of older whisky began to be depleted, many distilleries began releasing non-aged statement (NAS) expressions. This allowed them more freedom to develop whiskies that combined both younger and older stocks, since an age statement is, by law, defined by the youngest whisky used in the final product. Many of these NAS expressions have garnered major awards and won over whisky drinkers. For example, at the World Whiskey Awards 2026, Glenlivet Founder's Reserve was named Best Scotch Speyside Single Malt, and it doesn't carry any age statement. Likewise, Ardbeg has released several award-winning NAS expressions, including its Corryvreckan, which was named World's Best Single Malt Whisky back in 2010. On the blended whisky side, pioneering company Compass Box is renowned for its NAS expressions, which rely on elements such as the type of cask and masterfully combining various base whiskies. At the end of the day, age is not a guarantee of a better whisky. Before you throw money at a pricey bottle simply because of its age, go explore other qualities first.

The ASCOT Awards just released its Best In Class bottles for 2026, and we scored an exclusive first look at all of the big winners. We’re about to take a closer look at the scotch category, specifically, but first here’s a little background on why you should care about the results of this annual competition to begin with. The ASCOTs were launched in 2021 by award-winning author and whiskey expert Fred Minnick. Although the award’s title stands for, “American Spirits Council of Tasters” – and initially included a panel of 27 expert palates on those particular styles – it has since expanded to include categories of spirit from across the globe. Top-rated expressions are entered into a playoff style system with Double Platinums facing off against one other in respective categories until a Best In Class is winnowed down from each. Eventually, all of those Best In Class winners will compete to earn the grand title of “Best In Show.” The top-rated scotch we’re uncorking here might just get that honor. We’ll know in a few short weeks. But let’s not get ahead of ourselves. It’s time for the big reveal. And the ASCOT goes to: Aberlour A’bunadh. For fans of sherried scotch, this luscious liquid will certainly need no introduction. The non-age-stated single malt has been on the market since 1997 and is now regarded as something of a cult classic. The name comes from a Gaelic phrase loosely translating to, “the origin.” It is pronounced ah-BOON-ah, and though it changes slightly from batch to batch, it is always presented at cask strength and relies exclusively on maturation in first fill sherry casks for its signature dark fruit finesse. Speaking of signature flavors, here are the official tasting notes from the initial round of judging at the 2026 ASCOTs: “Fruit pulls out ahead, and the high ABV remains in check. The fruits dry out and become a trail mix with surprising nutty flavors and even some dried cranberries. The alcohol remains elusive and has me concerned at this abv A very easy drinking 120 proof, and with water even more so, highlighting a well-structured oak and well-behaved nougat. Light nose for the proof: floral, some honey, light nectarine. Much more oomph on the palate -- the proof arrives in 4-part harmony, 100 voices -- all that repeats, and roars on into a bravura finish. I've found my post-judging dram...with maybe a bit of water.” Subsequent rounds of judging made notes of delicate smoke, dark chocolate and tobacco tonalities. The most recent offering of A’Bunadh that I’ve encountered in the wild clocked in at a sturdy 61.2%-ABV. As a fan of unapologetic sherry bombs, it never fails to impress my palate regardless of slight variations from year-to-year. But the underlying dark notes in this most recent release were accentuated and elongated by threads of candied coated ginger in the slow-rolling finish. Though seasoned sippers will be eager to enjoy this one neat, there is some added softness to appreciate should you choose to dilute it with a few drops of room temperature mineral water. Hauling home a bottle will typically set you back around $100. Given the quality of the liquid – and the stature of the historic 146-year-old distillery responsible for crafting it – it’s a fairly reasonable asking price. Want to see if it takes home the grand honor of Best Whisky of the Year at the 2026 ASCOTs? Check back in here as I keep you updated with all the exclusive competition results, as always.

Southery man Ryan Barlow seen shouting and swearing in Downham Market while waving bottle of whiskey in the air Concerned members of the public felt the need to alert police to a drunk man who was shouting, swearing and waving a bottle of whiskey around in the air. Officers were called to Bridge Street in Downham on June 18 when Ryan Barlow, 26, was seen making gun fingers while disrupting those in the town centre in the evening. When police arrived, Barlow told them to “f**k off” and refused to tell them his name or answer any questions. At Lynn Magistrates’ Court on Thursday, Barlow, of North Lawn in Southery, admitted being drunk and disorderly in a public place. He appeared unrepresented and told the bench he “could not deny” what happened. “I am very sorry. I do not really know what more to say,” he said. Barlow told the court he does not work, but has received a job offer to work in the Channel Islands. He was fined £40 a month and ordered to pay a £16 victim surcharge and £45 in court costs.

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Crews respond to fire at Big Whiskey’s in Republic REPUBLIC, Mo. — Several emergency vehicles responded to a reported fire at Big Whiskey’s on Saturday night in Republic. Pictures sent to Ozarks First show a heavy response to the restaurant at 900 N. Old Town Avenue in Republic. Witnesses tell Ozarks First the building was evacuated. The restaurant posted on social media Saturday night that everyone is safe after the situation. Advertisement “We’re incredibly thankful for everyone that is safe following a small fire at Big Whiskey’s Republic,” the post stated. “Over the past several weeks, our building has been undergoing roof repairs after the historic hailstorm that hit Republic, with that work scheduled to wrap up next week. Right now, we’re focused on taking care of our team and working through the next steps.” The post went on to say that the team is already working to get operations back to normal, with hopes to return to normal business as soon as possible. You can follow Big Whiskey’s Republic on Facebook for more updates. The pictures above were taken around 10 p.m. on Saturday night. The extent of damage to the building is unknown. 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 KOLR - OzarksFirst.com.

Jack Daniel’s is such a utilitarian brand that every time you reach for it, you might want to try it with something different. Jack and Coke is such a famous mixed drink, possibly the most famous in the world, but most folks don’t venture far beyond that classic combination. So what else works well with it? Check out our rankings below and see whether you agree with the order, listed from worst to best. Jack Daniel’s & Energy Drink Just don’t do it. I’m unsure what level of bad day you need to have to warrant creating this concoction, but it isn’t something I would recommend. The alcohol is totally lost in pretty much any energy drink you might use. It also seems that every energy drink, ever, has these very strange fruit notes that I just can’t seem to place. They range from synthetic apple through to something that morphs between watermelon and peach. These flavors might sound accommodating, but as soon as the liquid touches your tongue, your teeth will retract from the sheer level of sugar and tartness present in these drinks. Don’t do it. Jack Daniel’s & Soda I know the Highball is popular, but I think that’s largely based on the glassware used to serve it. Mixing 40% ABV whiskey with just soda water is not really my thing. The additional carbonation, with no other flavors to help things along, just turns it into a bubbly, diluted mess. The alcohol really comes through, with none of the flattering notes from the barrel aging. It’s all over the place. You can make a decent mixed drink with Jack and almost anything else, energy drinks aside, and it will probably have a better outcome. Jack Daniel’s & Apple Juice This actually isn’t bad. You can see why Jack brought out a whole apple product as a result of this mixer. While the liqueur is lower in ABV and has added sugar, this straight mixed drink is quite a nice treat in bright sunshine. Top up your glass with lots of ice, add a decent pour of Jack Daniel’s, and fill the rest with the apple juice of your choice. It also works well with some mint served alongside it. Jack Daniel’s & Lemonade I wanted this to work, and it does, but I feel that with the peanut-driven profile of Jack Daniel’s, the mix just feels a little off. The sweetness from the lemonade is good, and it does benefit the caramel and sweet banana notes from the whiskey, but the tartness can sometimes send things in the wrong direction. This works, but make sure the lemonade is in balance with the idea of adding alcohol to it. Otherwise, it just becomes a bit of a mess. Jack Daniel’s Honey & Ginger Ale This is a really nice summer drink and is something to help you get your footing in the whiskey world, especially if sweetness is the thing you enjoy. Personally, I’d only mix one measure of Jack Daniel’s Honey with the mixer and some ice. The sugar and honey influence of the liqueur is more than enough in a single measure, otherwise it can become a little too much. However, feel free to experiment with it. Jack Daniel’s Honey Highball I’m unsure if this is an official cocktail or not, but Jack Daniel’s Honey is in my house for a few months of the year, especially as the sun comes out. It’s a great way to make sweet, welcoming drinks if you’ve got people around the house. Get a tall glass, preferably chilled, stack it with ice, pour in 35 ml of Jack Daniel’s Honey, top with lemonade, and throw a few sprigs of mint on top. It has a super clean, refreshing, sweet, and slightly earthy profile that the honey provides. It’s a great drink, and Jack Daniel’s Honey deserves serious attention when it comes to cocktails and mixed drinks. Jack Daniel’s Lynchburg Lemonade I feel like this is a drink that people have heard of but have never made. So, grab 35 ml of Jack Daniel’s, 25 ml of triple sec, and 25 ml of lemon juice. Combine all of these ingredients in a shaker with ice and shake until the outside is fully frosted. Strain into a Collins glass, or any glass of your choice, and top with lemon-lime soda. Garnish with lemon peel or lemon wedges. It’s a really nice summertime drink and a great welcoming cocktail at any party. Jack Daniel’s & Ginger Ale Ginger ale is my favorite in-house mixer for almost any affordable whiskey. It offers sweetness, carbonation, and some spice to help contrast the intensity of the spirit’s ABV. Chill a glass and throw some ice into it. Add a heavy single, or about 35 ml of Jack Daniel’s, and then top it with ginger ale. It’s a lovely, fresh, and gently spicy cocktail that hits all of the good points. Jack Daniel’s Old Fashioned Do be sure to check out our full breakdown of this cocktail in a different article. The Old Fashioned is a make-or-break cocktail for any spirit. It is a spirit-forward drink that uses very few other ingredients, which helps show off what the core product can do. When making one with Jack Daniel’s, it has this lovely, drying, nutty approach. Think peanut butter, brown sugar, and gently spicy bitters. It’s a great entry-level style of Old Fashioned that is easy to make and can help you develop your cocktail-making skills. Jack Daniel’s & Cola I love this drink. Give me a chilled, tall glass, lots of ice, 50 ml of Jack Daniel’s, and then top it up with any cola variation of your choice. Squeeze some fresh lime over the top. It’s such a wonderful, approachable, easy drink, and for some reason its fame has become infamous. I’m not really sure why, either. If it isn’t broken, don’t fix it. Drinking Jack Daniel’s With Mixers As Jack Daniel’s is such a famous brand around the world, the options open to you when mixing cocktails are almost endless. Try something fun, something classic, and something experimental. You never know what you might unlock when it comes to a future classic Jack Daniel’s cocktail.

Whiskey on the River with Redferrin at Shooters Cleveland, Whiskey on the River is bringing one of country music's hottest rising stars to the waterfront. Sunday, July 12th, Redferrin takes over Shooters for an afternoon packed with country, rock, and high-energy party anthems. Known for blending Nashville grit with Southern swagger, Redferrin is one of the most exciting new names in country music. Grab your friends, hit the river, and experience Whiskey on the River at Shooters. Redferrin live, July 12th. Tickets and VIP tables available now at ShootersCleveland.com Sunday, July 12 Features: Redferrin

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7 Whiskeys From Costco Under $50 To Look For On Your Next Shopping Trip Of everything Costco is known for — and that's a lot of products — alcohol might not be the first thing that comes to mind. However, the giant warehouse retailer has quite a few options, whether you're into beer, fancy wine, or even whiskey. While you can still find some incredibly high-end items at Costco — a 24-pack of Dom Perignon for $17,500, anyone? — you can, of course, find plenty of great deals, too. That's what the chain is known for. If you're a whiskey drinker, you might wonder what Costco has to offer in terms of relatively expensive bottles. After doing some research and reading the reviews, we found seven whiskeys you can purchase at Costco for under $50. From bourbon and scotch to Canadian and even Japanese whisky, here's what we found. Read more: 13 Secrets Buc-Ee's Employees Don't Want You To Know Kirkland Signature 12 Year Blended Scotch Whisky The Kirkland Signature 12 Year Blended Scotch Whisky is one of the best whiskies Costco makes. A reviewer on Reddit has nothing but positive things to say about this whisky. "So glad I picked this up — it's balanced, smooth, perfect way to end the night." If you're looking for a solid scotch at a great price, look for this next time you're at Costco. Purchase the Kirkland Signature 12 Year Blended Scotch Whisky (1.75 Liters) for $43.09. Elijah Craig Small Batch Bourbon Whiskey Elijah Craig has been making whiskey in Bardstown, Kentucky, the heart of bourbon country, since 1789. A Redditor calls this an often overlooked bourbon option: "So underappreciated. It is what I point people to as a quintessential example of what bourbon is." Underappreciated no more; it's one of the better deals you can find at Costco. Purchase the Elijah Craig Small Batch Bourbon Whiskey (1.75 Liters) for $43.99. Bulleit Bourbon Whiskey Some Redditors suggest Bulleit Bourbon Whiskey is ideal for mixing into a cocktail, but there's certainly no reason you can't sip it neat or on the rocks. If you need some cocktail ideas, try an old fashioned, Manhattan, or the Boulevardier, Alton Brown's favorite cocktail. Purchase the Bulleit Bourbon Whiskey (1.75 Liters) for $45.09. Advertisement Kirkland Signature Canadian Whisky We're getting into really discounted territory now: Costco's Kirkland Signature Canadian Whisky sets you back just $20.69 for 1.75 liters, or about 34 cents per ounce. You won't find that at any bar or restaurant. On top of that, some Redditors say this whisky tastes similar to Crown Royal, but at a much better price. Purchase the Kirkland Signature Canadian Whisky (1.75 Liters) for $20.69. Jameson Irish Whiskey When it comes to Irish whiskey, Jameson is among the most recognizable brands out there. Established in Dublin, Ireland, nearly 250 years ago, Jameson can be found almost anywhere. Reviewers say Jameson is a fairly decent Irish whiskey — better than Kirkland Signature by some accounts — that's slightly smoky on the nose with a mild finish. Purchase the Jameson Irish Whiskey (1.75 Liters) for $42.59. Toki Suntory Whisky We've covered Canada, Scotland, and Ireland, now let's look at Japan. Reddit reviewers find Toki Suntory mostly enjoyable, calling it an inexpensive option for those wanting to try out Japanese whisky. One Redditor also adds that "it's young and grain-forward and lacks the complexity of many other Japanese whisky options" but continues on to say it's a good option at this price point. Purchase the Toki Suntory Whisky (750 Milliliters) for $33.39. Four Roses Bourbon Whiskey Four Roses is one of the best bottom shelf bourbons. One Reddit reviewer calls it "a cheap tease of the good stuff. And I like it." Another Redditor adds, "If I showed up to any party and there was a bottle of Four Roses around, I know I'm set for the evening." In sum, Four Roses is by no means high brow, but gets the job done. Considering the price and amount, it's an absolute winner. Purchase the Four Roses Bourbon Whiskey (1.75 Liters) for $45.09. 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.

The perfect house party requires three things: a good crowd, a great playlist, and some delicious whisky. Now if you’re hosting over 20 people, then you’ll have to buy multiple bottles, which, if you’re swearing by luxury single malts, can get expensive. However, buying in bulk doesn’t always require you to burn a hole through your pocket. There are a host of premium whiskies that more than serve the purpose, and will have everyone in high (pun intended) spirits. 15 premium whisky selections under Rs 3,000 to serve at house parties This pleasing blended Scotch finished in Japanese Mizunara oak casks is a perfect kickstarter to your house party. Smooth and sweet, it carries notes of honey, vanilla, and coconut, as well as warm, earthy flavours like sandalwood, cinnamon, and a hint of citrus. The finish is fruity and gently smoky. Price: Rs 3,000 This delicious blended scotch carries aromas of soft, elegant, heather honey with a hint of spice. On the palate, it boasts of a pleasing balance of subtle, sweet flavours like milk chocolate, red apple and vanilla, while the finish is fresh and floral. Price: Rs 2,500 This versatile blended scotch on the rocks is a great companion for house parties on hot summer days. With pleasing aromas of ripe pears, bananas, honey, and spices, it’s light on the palate with dominant traces of vanilla, brown sugar, pear, and hints of toasted bread. Price: Rs 2,250 This blended scotch carries a sweet and creamy scent of caramel, honey, toasted wood, and soft fruits like apple and pear. Its creamy palate includes traces of grain sweetness, vanilla, and cinnamon, finished with gentle wood smoke and a hint of lemon zest. Meanwhile, the finish short, warming, and leaves behind lingering traces of honey, oak, and a slight peppery spice. Price: Rs 2,700 Distilled in Goa, this unique whisky is infused with charred coconut shells, toasted vanilla and deep-roasted oak chips, which give it a flavour-profile that’s bold and sweet; a perfect blend for the occasion. Price: Rs 2,310 This delicious whisky, with its rich, smoky undertones and silky texture that carries dominant traces of apples, rich peat smoke, honey, sweet malt and creamy vanilla, is a perfect expression to serve your friends when you're hosting. Price: Rs 2,850 Dewar’s White Label is one of the most versatile whiskies in the market. It functions as a great cocktail base for whipping up a delicious Penicillin or Highball, the kind that will add a fancy edge to your house party. The flavours are nuanced, with traces of soft vanilla and honey. Price: Rs 2,400 This budget-friendly whisky, which you should definitely keep in hand, offers a balanced, smooth and creamy taste with dominant notes of caramel, honey, and oak that are complimented by traces of vanilla, dried fruit, and a subtle smokiness. Price: Rs 2,800 This blended scotch whisky has a smooth, balanced, and sweet profile with notes of honey, butterscotch, and caramel, which is complemented by a hint of sherry and a warm, fruity finish. Price: Rs 2,800 Smooth, light, fresh, and spicy with smoky hints, Black and white whisky tastes best when shared. Sweet aromas of oak and biscuits contrast perfectly with notes of sharp-grain alcohol and a touch of peat. The finish is short, with vanilla, honey, and oak traces. Price: Rs 2,900 Launched in 2023 by Sanjay Dutt and Cartel & Bros, the blended scotch is made from 85 per cent grain and 15 per cent malt. With a unique flavour profile, the whisky offers hints of fruit, warming spice, treacle, and a pleasing buttery texture that lingers on the palate. Price: Rs 1,725 This fiery, cinnamon-flavoured whisky with its Atomic FireBall candy-like taste, 33 per cent ABV, the spicy liquid will guarantee spice up the party. Pro-tip: Drink it neat! Price: Rs 2,150 This blended scotch whisky from Scotland is a must-have in every bar cabinet. With a pleasing aroma of toffee apples, hints of dried flowers and biscuity barley, the palette contains dominant traces of thick, creamy malt and a hint of spice. Price: Rs 2,250 This popular blended scotch, which holds the title of world’s best-selling whisky (as of now), has a unique flavour profile which includes delicious aromas of apple, citrus, cinnamon and pepper spice, with dominant traces of sweet vanilla and creamy toffee. The finish is smoky with a touch of fruit. Price: Rs 2,400 This triple-distilled Irish has a clean, crisp character that combines light fruit notes, a soft grain sweetness, and just a hint of spice — a pleasing blend that makes for a good companion to both you and your friends. Price: Rs 2,999