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Tourism and gastronomy stamp Chinese whisky on the global map Pernod Ricard wants to build The Chuan into an international whisky brand, investing in distillery tourism, fine dining partnerships and new expressions to showcase China’s first premium malt whisky to global audiences. Rebecca Lo reports. In the heart of Sichuan province, a region celebrated more for its panda population, The Chuan Malt Whisky Distillery at the foothills of Mount Emei manifests Pernod Ricard’s ambitions for its west meets east whisky. Situated about two hours’ drive southwest of the provincial capital Chengdu, the 7,350 square metre facility built to the tune of CNY¥1 billion (£111 million) was designed by Shanghai-based architecture firm Neri&Hu. A minimalistic blend of a functioning distillery with tourism draws, it offers an experience centre, tasting rooms and The Yan, a fine dining restaurant. The welcoming atmosphere soothes sceptics while sating those keen to learn how a Chinese malt whisky competes against imports. As China gravitates more towards lifestyle-oriented alcoholic beverages, China’s General Administration of Customs noted that whisky imports reached 35.84 million litres in 2025. The 22.78% year-on-year increase tops the country’s spirits imports, contrasting sharply with brandy’s drop of 38.57% within the same period to 21.51 million litres after dominating for decades. The trend underscored China’s move away from gifting premium Cognac brands while reflecting the aftermath of its anti-dumping measures on EU brandies. In late 2025, whisky import duties were cut by 10 to five percent, further boosting the spirit’s distribution and price point. Putting premium malt whisky on the map Well before imported whisky’s uptick, international brands including Pernod Ricard and Diageo began investing in producing domestic casks, as reported in the drinks business. Today there are more than 50 whisky distilleries in China, though The Chuan markets itself as the first premium malt one. “We started with a belief that China can craft truly premium whisky,” explained Tracy Lam, market director with Pernod Ricard Asia Duty Free. “The Chuan is built on pure malt quality with a clear identity: it blends Chinese and Western whisky-making while expressing Chinese flavour. Crafted with rare Chinese Danling single oak casks, it offers a distinctive profile for international audiences with its notes of ebony and mandarin peel.” How the distillery draws crowds Sichuan’s pristine mountain streams and reputation for friendly folks made it the ideal place for producing and marketing The Chuan. These characteristics also made tourism to the distillery an entry point for whisky lovers and on-trade professionals, introducing them to the product’s messaging. “The distillery is designed as a tourism destination, not only a production site,” said Lam. “For domestic visitors, it offers a premium cultural experience linked to Sichuan: craft, maturation and tasting. For international travellers, it provides a structured ‘China craft meets global standards’ story supported by hospitality-style programming and food pairing experiences.” Dr. Yang Tao, The Chuan’s master distiller, stated that the distillery is “an immersive insight into whisky culture and professional distillation craftsmanship, allowing local visitors to explore the charm of international whisky art locally.” For international visitors, he added, the site presents “one-of-a-kind Chinese terroir, local culture and exclusive Oriental whisky flavours that cannot be found anywhere else in the world.” Partner Content Yang, a native of Beijing, studied distillation techniques in Scotland with Chivas Brother before contributing parameters for The Chuan distillery’s build. Expanding portfolio The Chuan’s flagship whisky launched in 2023 and continues to be priced HK$680 (£65.50) per 700 mL bottle. It went on to win a gold medal in the world whisky category at the International Spirits Challenge 2024. Two new editions in production over the past several years are poised to hit the market by 2027, initially selling at duty free shops in Asian destinations such as Seoul. The Chuan Pure Malt Whisky – Finished in Pedro Ximénez Cask pays homage to classic whisky traditions while The Chuan Pure Malt Whisky – Finished in Smoked Chinese Single Oak Cask is an experimental departure from the norm. “The smoked Chinese single oak cask expression marks our bold breakthrough beyond traditional whisky craftsmanship,” said Yang. “It represents our in-depth exploration of authentic Chinese-style and Oriental whisky flavours, delivering an innovative and pioneering taste experience to the global spirits landscape.” Boosted by government support With Hong Kong historically a gateway for wine and spirits flowing between China and the world, the city’s government has begun working with Chinese labels including The Chuan. In March 2026, the Hong Kong government’s secretary for commerce and economic development Algernon Yau led a delegation to Sichuan with a stop at The Chuan distillery to promote the city’s advantage as a liquor trading hub. “The government has been a proactive partner, from lowering high-end spirits duty to actively helping mainland Chinese brands go global,” said Lam. “Combined with Hong Kong’s tax advantages, world-class logistics, and super-connector role, it makes Hong Kong the natural platform to take Chinese spirits like The Chuan to the world. Going forward, we plan trade and media education, restaurant-led pairing activations – especially with Chinese cuisine, ambassador-led tastings and discovery programmes.” Looking to gastronomy The Chuan is currently working with Hong Kong Chengdu Restaurant on dining experiences following the whisky’s September 2025 launch collaboration with two Michelin-starred Chinese Restaurant Rùn in The St. Regis Hong Kong hotel. Chengdu Restaurant’s multifaceted Sichuan cuisine resonates with The Chuan’s DNA—the whisky’s Chinese name in part references its layered complexity. Paired with roast pigeon, the spirit’s structural integrity carries the sweet numbing sensation of the dish’s Sichuan peppers while balancing the bird’s succulent richness. “The Chuan is an ideal companion for our cuisine,” noted Mario He, director at Hong Kong Chengdu Restaurant. “When enjoyed with the numbing fragrance of Sichuan peppercorns, the whisky’s lingering finish becomes even more pronounced. This creates a cleaner palate and a smoother drinking experience, resulting in a pairing where the spirit and food truly elevate one another.” Dream team: spirits and Sichuan cuisine The restaurant has a one-month campaign with The Chuan ending 12 July, with a special pairing menu and complementary bottle priced at HK$1,880 (£181). “We are highlighting the Pure Malt as a balanced entry point, offering guests the most direct way to appreciate the natural synergy between Sichuan spirits and cuisine,” said He. Yang believes that the activations in Hong Kong through gastronomic partnerships will support The Chuan’s growth alongside visits to the distillery: “The Chuan offers international whisky enthusiasts three unique experiences: exclusive Oriental flavour profiles shaped by distinctive Chinese terroir; an immersive and one-of-a-kind distillery visitor centre tour experience; and a profound, authentic cultural story that redefines traditional whisky perception.” Related news Are rare spirits back in favour in Hong Kong's secondary market?

Why whisky’s digital revolution starts in the warehouse Stuart Maxwell, chief operating officer at Proof 8, advises on how to utilise the latest tech to boost business and create more efficient, transparent ways of working. “It’s tough for a lot of people out there just now,” noted Stuart Maxwell, chief operating officer at technology company Proof 8. “We work with quite a wide variety of different spirits businesses and quite a few people are suffering out there just now. “For us [at Proof 8], it’s been pretty good. We’ve expanded massively, we’ve just moved into the US market quite successfully. We just took on our first distillery customer in South Africa, and we’ve just recruited a couple of distillers in Australia as well.” Proof 8 is an inventory management platform that works to digitalise “existing legacy systems”, Maxwell explained. On the latest episode of The Spirits Business Podcast, Maxwell spends time exploring the development of ‘digital deeds’ and where he sees opportunities for digital deeds to improve efficiency, traceability and transparency across the whisky industry. “Our terminology for the digital deeds is effectively a digital delivery order,” Maxwell explained. “What we do on the [Proof 8] platform is that any cask that’s brought into the system gets assigned a digital ID. We use blockchain technologies, but that technology is becoming much more mainstream these days. “Any cask that’s brought into the system would get assigned an NFT. That NFT is a unique digital ID for that asset, and that asset’s logged onto the blockchain, which in itself is an untamperable ledger.” In June 2025, independent Irish distillery Ahascragh adopted Proof 8’s digital management system, which included issuing digital deeds for every cask from the moment of filling. In April this year, Jackton Distillery in Scotland also implemented Proof 8’s platform to increase cask security. The biggest benefits for producers and bottlers in adopting Proof 8 technology and digital deeds, Maxwell believes, come with removing “human error that can happen on site”. In addition to company efficiency, he also noted the commercial benefits of building more transparent and traceable businesses. “If you have a better system, you get access to better financing for the spirits industry based on the assets you have in stock,” Maxwell said. “If you have solid data and you can definitively say, ‘This is where everything is’, and so on and so forth, then you typically get more confidence [from the financier]. When it comes to audits as well, that is a huge bonus to have all your data in one place. “We have the ability to create custom reports on the platform, both with the kind of master data, if it were, and also the ability to create custom reports for tasks. “So those are two major commercial benefits: the better access to finance, and then the audit-ready standard they can have on their site.” Listeners can access the latest episode with Proof 8 on all major streaming platforms, including Apple Podcasts, Spotify and Amazon Music, or for free via Acast and the link below. Last month, Matthew J Benny, chief commercial officer for the Americas at Creamy Creation, featured on the podcast to debunk some common misconceptions about cream liqueurs and share insights into what it’s like being a B2B developer and manufacturer. Alexandre Gabriel, founder and master blender at Maison Ferrand, was also a recent guest, who went into detail about what it was like to rename his global rum brand, now known as Planteray, and the reasons behind that decision. Related news The SB Podcast: why distribution needs a shake-up The SB Podcast: IWD 2026 – the power of mentorships SB Podcast: Olivier Ward on what the UK Distilling Census reveals

Hoochenanny Festival has expanded its 2026 music lineup with indie folk duo Mt. Juliet and named the first two guests joining Tommy Brunett’s All-Star Cavalcade of Scoundrels. The event runs from August 14-16, 2026, at Center Park West in Fairport, New York, and combines live music with premium whiskey and craft beverages. Pop-rock icon Gary Lewis and guitarist John Petrucci are the first announced special guests for the Cavalcade of Scoundrels on Saturday, August 15. More guests will be revealed before the festival. Petrucci, a founding member of Grammy Award-winning band Dream Theater, has partnered with Iron Smoke Distillery on the Rock the Barrel bourbon series. “When I first tasted Iron Smoke’s Cask Strength, I knew I wanted to partner with this distillery,” Petrucci said. “Craftsmanship is important to me, and we’ve forged a great relationship because Iron Smoke takes the same approach to its craft that I do.” Brunett tied the collaboration to the distillery’s proof point. “We make bourbon like John makes music: all killer and no filler,” Brunett said. “This collaboration is proof of that. One hundred twenty proof!” Lewis scored a No. 1 hit with “This Diamond Ring” as frontman of Gary Lewis & The Playboys. He has earned eight gold singles and sold more than 45 million records worldwide. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. “Some songs don’t just stand the test of time, they set the clock,” said Brunett. “Gary Lewis has been turning out American classics for generations.” Mt. Juliet, the Brooklyn-based duo of twin sisters Sami and Reny Petrucci, joins the Sunday, August 16 lineup. The festival will feature 22 music acts and more than 30 whiskey distillers across two stages. The 2025 edition drew more than 8,000 people from over 30 U.S. states and Canada. The World of Whiskey tasting experience will host around 40 distilleries in a 13,500-square-foot tent. Participating brands include Michter’s, Jefferson’s Bourbon, Iron Smoke Distillery and Taconic Distillery. Tickets start at $40 plus fees and are available at hoochenanny.com. The event will also host its second annual whiskey auction from August 14, supporting Make-A-Wish and other nonprofit partners after raising more than $30,000 in 2025.

Fans of classic guitars and well-made whiskey will be excited to learn about the newest release from Whiskey JYPSI. The popular brand collaborated with Gibson Guitars to launch a limited-edition expression finished in wood most often used to craft guitars. JYPSI Tonewood It’s called JYPSI Tonewood, and it’s an exploration of how unique wood can change the aromas and flavors of a whiskey. The wood I’m referring to is tonewood offcuts, often used by Gibson Guitars for their high quality and resonance. JYPSI isn’t simply launching one whiskey but two creative expressions: Tonewood Vo. 1 and Tonewood: The Collective. Tonewood Vol. 1 is a 109-proof whiskey made from a blend of older whiskey stocks, including a 14-year-old whiskey and a 20-year-old straight bourbon, which is finished in toasted Gibson maple offcuts. According to the brand, the result is a multi-layered whiskey featuring flavors like oak, vanilla, baking spices, honey, hardwood, caramelized sugar, and roasted nuts. It’s best enjoyed neat, on the rocks, or with a splash or two of water to open up the aromas and flavors. Tonewood: The Collective is a 103-proof whiskey finished with the same Gibson maple offcuts. According to JYPSI, the result is a complex, lighter whiskey loaded with flavors like vanilla, graham crackers, caramel, toasted grain, and gentle smoke. Drink this one neat or on the rocks on a cool summer evening around a campfire. “We built the whiskey first, then used the wood to understand what it could become,” Ari Sussman, Whiskey Maker for Whiskey JYPSI, says. “Whiskey JYPSI was built to challenge the usual rules of whiskey making, but never just for the sake of being different,” adds co-founder Raj Alva. “Tonewood works because the idea is bold, the materials are real, and the result adds something meaningful to the whiskey.” Where can I buy it? Whiskey JYPSI Tonewood: Vol. 1 is available in an extremely limited direct-to-consumer release for the suggested retail price of $799 for a 750ml bottle. Tonewood: The Collective is also available direct-to-consumer for the suggested retail price of $199 for a 750ml bottle. This second release will be available in limited quantities at select whiskey retailers throughout the US.

We cover a lot of cask-finished whiskeys here for the simple reason that there are a lot of them to cover. Many secondary maturations are tried and true—think wine, sherry, or rum barrels. But every now and then you find something that you haven’t seen before, as is the case with this new whiskey finished with staves from Gibson electric guitars. The question you should always ask, however, is if it actually makes a difference. In this case, we can’t really say because samples were not available yet to try (and the only way to really gauge would be to try a finished and unfinished sample side by side). Still, this new whiskey from Whiskey Jypsi does sound interesting. If you’re unfamiliar with the brand, it was cofounded by country music star Eric Church along with some partners as part of a company called Outsiders Spirits. There have been several releases over the years, including Explorer, a 6-year-old bourbon, and multiple batches of the Legacy series, which are blends of aged whiskeys. This release is the first in a new series called Tonewood, and it consists of two different expressions. What binds them together is that each was finished with “tonewood” staves, which according to the whiskey maker Ari Sussman are specific types of wood chosen for the acoustic properties they give to an instrument. The staves were made from “offcuts,” essentially leftovers from the production of Gibson guitars. Sussman experimented with different profiles, extraction rates, proofs, and other factors before settling on the final staves, which were put into barrels of whiskey to finish for about six weeks and presumably add new flavor. Stave finishing is not new, of course, and has yielded some great results before—Maker’s 46 is perhaps the best-known example of this practice. Tonewood Vol. 1 is a blend of 20-year-old straight bourbon and 14-year-old whiskey from a bourbon mashbill (so it can’t qualify as bourbon, likely due to the barrels it was aged in), each with a mashbill of 84 percent corn, 8 percent rye, and 8 percent malted barley. The blend was finished with the Gibson staves and bottled at 109 proof. Official tasting notes describe oak, vanilla, baking spice, honey, polished hardwood, caramelized sugar, and roasted nuts on the palate. The second whiskey is called Tonewood: The Collective, and the blend is different here: 36 percent 14-year-old whiskey from a bourbon mashbill (the same as before), and 64 percent 8-year-old straight bourbon (75 percent corn, 21 percent rye, and 4 percent malted barley). Look for notes of vanilla, graham cracker, caramel, and toasted grain, and it was bottled at a lower 103 proof. “Whiskey Jypsi was built to challenge the usual rules of whiskey making, but never just for the sake of being different,” said cofounder Raj Alva in a statement. “Tonewood works because the idea is bold, the materials are real, and the result adds something meaningful to the whiskey.” This release also coincides with a new guitar collab with Church and Gibson called Epiphone Inspired by Gibson Eric Church Hummingbird Dark. Both whiskeys are available now at the brand’s website, and are rather expensive. Tonewood Vol. 1 has a price tag of $800, and it comes in a custom-made Gibson case with a guitar strap. The Collective is available for $200, and a portion of the proceeds from its sales will go to benefit the Gibson Gives charity (this whiskey will expand to retailers at a later point).

This year, Dewar’s turned 180. The company began in 1846 as a small merchant shop on Perth’s High Street, and it has since grown into the world’s most awarded blended Scotch whisky. An anniversary like this invites a look backward, but it also raises a fair question about the current perception of blends. Blended Scotch is usually described as approachable and easy to enjoy, and it rarely receives the same serious attention that single malts command from collectors and enthusiasts. Stephanie Macleod has spent much of her career pushing against that assumption. She became Dewar’s Master Blender in 2006, and she was the first woman to be named Master Blender of the Year, an award she has now won six times. Her work sits at the meeting point of two things that can pull in opposite directions, which are a respect for the house style Dewar’s has built over generations and a willingness to experiment with how whisky is made. Talking to her about the anniversary, it becomes clear that she sees those two aims as part of the same job. On A Mission to Prove a Point When Macleod took over as Master Blender, she set herself a clear goal. “When I became Dewar’s Master Blender in 2006, I was on a mission: to show that a Blended Scotch could be every bit as interesting and compelling as a Single Malt,” she said. It was a response to the idea that a blend is something you reach for casually rather than something worth studying closely. Much of that case rests on how Dewar’s ages its whisky. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. The company is known for double ageing, a process it also refers to as ‘marrying’, where the blended whisky is returned to casks for a further period so the individual malt and grain whiskies settle into one another. Macleod is also keen to stress that blending is not a mechanical exercise. “The blending process is a creative and technical discipline; we work with a vast inventory of malt and grain whiskies matured in different types of casks to create something that is greater than the sum of its parts,” she said. It is the kind of work where technical knowledge and creative instinct have to operate together. Stephanie’s creative instinct soon became a vehicle for innovation, not at the expense of tradition, but rather allowing the Dewar’s team to build on it. Innovation Without Novelty That instinct comes with a caveat, which is that change has to earn its place. “Innovation for us isn’t about change for novelty’s sake, but about using science, sensory expertise, and experimentation with cask finishes to bring out new layers of flavour,” she said. The aim is to find character that ordinary maturation might not reach, while keeping the whisky recognizably Dewar’s. The clearest example is the Double Double range, which uses a four-stage ageing process. “Techniques such as our four-stage ageing process in the Double Double series allow us to create greater depth, integration, and texture within the whisky,” she said. The whiskies are aged, blended by malt and grain separately, married, and then finished in a second type of cask, which gives Macleod more points at which to shape the final flavor. A more unusual project is Dewar’s Double Double 21 Year Old Stone Toasted, where the casks are toasted using heated Icelandic magma stones rather than the usual open flame. “Projects like this gave us an opportunity to explore how alternative toasting methods, on different species of oak, using Icelandic Magma stones, could influence the interaction between spirit and wood, creating new layers of richness and complexity,” she said. None of this replaces traditional maturation, and she is clear on that point. It works alongside it, adding complexity without giving up the smoothness the brand is known for. Inside the Dewar’s House Style I saw this side of the process firsthand when I visited Aberfeldy Distillery in June 2024. Aberfeldy is a single malt in its own right, and it is also the home of the Dewar’s blend. Part of the tour is given over to how that blending works, and Macleod compares the job to conducting a symphony. A blender picks out and matches notes across a range of different whiskies, much like a conductor guiding musicians to play in harmony. Nearby, in the distillery museum, there is a replica blending room fronted by a shelved wall of old trade samples that Dewar’s would once have used to experiment with different combinations. Among them are a Macallan distilled in 1919, a St. Magdalene from 1924, and a Dalmore from 1909. Standing in front of that wall, you get a real sense of how much time and material goes into arriving at a house style. These historic samples also give real-world weight to Macleod describing herself as “a custodian of a house style that has been shaped over generations.” When the Blend Won In 2020, Dewar’s 32 Year Old, part of the Double Double series, was named Whisky of the Year at the International Whisky Competition, judged against both blends and single malts from around the world. For a blender who had set out in 2006 to show that a blend could stand alongside a single malt, it was a fitting result. “It was an incredibly proud moment for me and my team,” said Macleod. The win also speaks to something Macleod returns to often, which is that accessibility and complexity are not opposites. “Accessibility and complexity are not mutually exclusive; in fact, I think some of the most rewarding whiskies are those that manage to achieve both,” she said. It is an idea that runs through the whole range, from the entry point of the 12 Year Old up to the older and rarer expressions, and it explains why she is comfortable with Dewar’s being known as easy to enjoy without accepting that this makes it any less serious. Dewar’s Whisky for Every Moment If the award settled an old argument, Macleod is just as interested in how people are drinking Scotch now. She sees a generation coming to whisky in ways that would have looked unfamiliar a few decades ago, and she welcomes it. “They are discovering whisky through cocktails, food pairings, social occasions, and experiences that perhaps look very different from previous generations,” she said. “I see that as a positive evolution.” Some of that comes back to Dewar’s own history. The brand has long connections to the Highball, a simple mix of whisky and soda that has found a fresh audience in recent years, and it is the kind of story the company’s archive has helped bring back into the conversation. It is a reminder that the heritage and the modern appeal are not separate things, a theme worth returning to in a piece of its own. For Macleod, the next chapter is about making room for all of it. “Whether someone is enjoying a rare-aged expression such as DEWAR’S Double Double 38 Year Old, or their very first whisky cocktail with DEWAR’S 12 Year Old, I want DEWAR’S to be recognised as a brand that is welcoming, innovative, and committed to exceptional quality,” she said. More Than Time in the Cask Ask Macleod what has mattered most across her career, and she does not start with technique. “Curiosity has probably been the most important quality throughout my career,” she said. “Whisky is an industry where you never stop learning. There is always another cask to assess, another flavour interaction to understand, or another perspective to consider.” Patience comes a close second, in a job where the best results can take years or decades to show themselves. Th

Amazon has dropped Johnnie Walker Green Label 15 Year Old to £34.99, the lowest price the tracker Trolley has ever recorded, and below what the bottle usually costs anywhere. The nearest specialist is £48. Tesco is £59. That is a 15-year-old all-malt Scotch for less than most 10-year-olds. So what is it and how good is it? What Is Inside Johnnie Walker Green Label 15 Year Old Green Label is a blended malt rather than a standard blend. It contains no grain whisky, which makes it the only all-malt bottle in the core Johnnie Walker range. The whisky is built around four named single malts, Talisker, Linkwood, Cragganmore and Caol Ila, all aged for a minimum of fifteen years, drawing on Skye, Islay and Speyside. It runs to 43% ABV in a 70cl bottle. The expression launched as Pure Malt in 1997 and took the Green Label name in 2004. At the 2022 San Francisco World Spirits Competition, Johnnie Walker Green Label took Double Gold, and it followed with Gold the next year. The nose offers cut grass and orchard fruit, the palate brings wood smoke and pepper, and the finish settles into vanilla and oak. Diageo pulled Green Label from most markets in 2012, during a wider reorganisation of the Johnnie Walker portfolio. The whisky stayed on sale in Taiwan alone and returned to the wider range in 2016, made to the original recipe. Diageo said the decision followed consumer demand, and stated that the formulation had not changed during its absence. Who Should Buy Johnnie Walker Green Label at This Price The bottle suits the Talisker 10 drinker who wants a softer, fruitier version of the same idea. It works as a gift that needs to read like a £50 bottle on the shelf. It also fits anyone who was put off Johnnie Walker by Red and Black without knowing that Green is a different product entirely. The whisky is a harder sell in other cases. If you already own Talisker 10 and Caol Ila 12, you hold the loud half of this blend, and the remainder will taste like a compromise. For those who want peat, the smoke here is a wisp instead of a wave. At 43% and chill-filtered, in a bracket where £35 sometimes buys Ardbeg Ten or Laphroaig 10, Green Label reads as balanced rather than intense, and drinkers who chase intensity will find it polite. Is This a Good Price for Johnnie Walker Green Label 15 Year Old The price stands up, and it is the floor. Our tracking shows a lowest recorded price of £34.99, a usual price of £45, and a high of £50.55. This figure sits below the price the bottle normally sells at anywhere, so it is a genuine low and not a discount dressed up against an inflated recommended price. The gap works out at roughly £13 to the nearest specialist and £24 to Tesco. Delivery widens it further, because most specialists charge unless you spend around £99, while Amazon Prime ships the bottle free. The listing is Prime-priced, and stock at this level has not historically held for long. The Verdict on Johnnie Walker Green Label At the floor with free Prime delivery, the case rests on the gap more than the whisky itself. You can check the current price through our Green Label price comparison. If you caught it at £34.99, tell us in the comments below. The Whiskey Wash may earn a commission when you buy through links on this page. This never affects the price you pay, and it plays no part in which bottles we cover or what we say about them. Prices were correct at the time of writing and change frequently — check the current price before you buy.

Duncan Taylor expands award-winning Octave whisky collection Independent bottler Duncan Taylor has dramatically expanded its Octave collection to meet rising global demand. The Octave collection can trace its roots back to the 1970s, when octave (or one-eighth-sized) casks were used to train coopers and distillers discovered they could be used to rapidly transform and elevate the whisky’s flavour profile. Each Octave cask holds 64 litres of liquid and yields an average of 85 to 90 bottles. The accelerated second maturation process expanded the flavour profile of younger malts by utilising a high wood-to-liquid surface area ratio. Duncan Taylor, a prominent whisky merchant, blender, bottler, and cask broker with a large private collection of vintage and rare whiskies, launched its first Octave line in 2003 and has since seen incremental annual demand growth. Today, the company has ‘Octivated’ every distillery’s whisky in its Scottish warehouse. Late last year, their Octave Premium Strathclyde won the World’s Best Single Cask Single Grain at the World Whisky Awards, hosted by Whisky Magazine. Since 2009, they have won 55 global awards for this portfolio. Duncan Taylor’s growth Now, the whisky firm has launched nearly 1,000 new Octave casks and has more than doubled its inventory levels, The Aberdeenshire-based firm has introduced new cask finishes to its line-up this year, including Jamaican rum, port, and Madeira alongside traditional sherry options. The company also updated its packaging designs last year to align more closely with its environmental sustainability ethos. Ian Logan, Senior Spirits Manager, commented: “The ongoing success of our Octave range is now enabling us to push the boundaries for experimenting with new finishes. From our vast collection of whiskies, we always want to ensure that we keep the original character from the distillery whilst adding a layer of complexity to it.” When asked what his favourite Octave is within the Duncan Taylor collection, Logan added: “It was a truly exquisite bottling of 15-year-old Royal Brackla that spent its last three months in a first-fill Ruby Port Octave. It showcased an abundance of red berries, honeyed fruit preserve and sweet syrup. It has been fascinating seeing how these new Octaves and different seasoned casks have raised the bar even further for the Octave range.”

The Heart Cut has collaborated with Scottish distillery Ardnamurchan on its 24th limited release, a single cask Single Malt Scotch peated to 30PPM. The whisky is fully matured in a Pedro Ximénez (PX) sherry cask and limited to 543 bottles. Bottle #24 Ardnamurchan comes from Ardnamurchan Distillery, located on Scotland’s rugged west coast. The release marks just the third Scottish distillery collaboration within The Heart Cut’s portfolio. It follows previous partnerships with new wave producers Nc’nean and Lochlea. According to the official notes from the brand, the whisky combines gentle peat smoke with bright citrus, dried apricot, olive brine and a distinctive coastal salinity. The bottler described this as “the character of a west coast single malt fully matured in the sweetest form of sherry casks.” “Ardnamurchan is part of a new wave of Scottish distilleries choosing flavour over yield,” said Georgie, co-founder of The Heart Cut. “In its short life, it’s built the kind of cult following most distilleries take decades to grow — known above all for an oiliness of texture that’s highly sought after and adored.” Georgie added: “We’ve wanted to collaborate since we launched The Heart Cut so it’s a big day to see it here and out in the world.” To mark the launch, The Heart Cut partnered with Fin + Flounder, a fishmonger based at Broadway Market in London. The event took place on Saturday 11 July. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Dubbed “Spritz It, Slurp It, Sip It,” the day featured Ardnamurchan pocket pours available to add to oysters. The Heart Cut donated £2 from every pour to The Fishermen’s Mission. Ardnamurchan Distillery was founded in 2014 by independent Scottish bottler Adelphi Distillery Ltd. It sits on the Ardnamurchan Peninsula, the most westerly point of the British mainland. The distillery runs almost entirely on local renewables, including hydro-electric, solar and biomass power. Bottle #24 is available now at theheartcut.com. It can also be found through select trade partners, including The Hideout Bath, Spirited Bristol and The Spirits Room by Caviste.

The Macallan, a prestigious Speyside Scotch whisky, has teamed with Emmy-nominated actor James Marsden ("Paradise," “Jury Duty,” “Avengers: Doomsday”) and his son Jack for its newest campaign: “Drink of a Generation.”  The creative spotlights the brand’s iconic Sherry Oak 25 and 30 Years Old expressions, exploring the the theme of enduring legacy. Some 25 years ago, James Marsden toasted his breakout Hollywood role with his first bottle of The Macallan. “I’m a much bigger fan of the slow burn than any overnight success,” he shares in the ad. Now, his son Jack is 25 and charting his own path.  Together, they bring the social-first “Generation” campaign to life. M Booth produced the creative. “Partnering with James and Jack Marsden brings a real-life authenticity to this project. The campaign targets the next generation of luxury consumers, the 25-34 demographic who consume digital content deeply. This audience defines luxury through shared experiences and authentic craftsmanship and quality,” Valerie Marks, marketing director, The Macallan USA & Canada, told Agency Daily. advertisement advertisement The quality and color of Macallan whisky are dependent on the oak casks it matures in — sourced, crafted, toasted and seasoned under the supervision of The Macallan Master of Wood. So is the essence of its spirit, distilled from water, yeast and barley. The Macallan distillery was founded in 1824 and is now owned by Edrington. In the film “Skyfall,” James Bond drinks The Macallan Fine & Rare 1962 as an homage to its 50th anniversary.

How do you define a luxury whisky? A luxury whisky is one in which every detail has been considered with care, from the character of the spirit itself to the choice of cask, the length and style of maturation, the balance of flavours, and of course the overall experience it offers. But above all, it must deliver exceptional flavour. Luxury should never feel contrived or superficial. It must be earned. Sometimes that comes with age; sometimes it comes through innovation, unusual cask journeys, or a particularly beautiful marriage of flavours.How do you strike the balance between craft and creative experimentation? That balance sits at the heart of everything we do. Scotch whisky is steeped in tradition, and rightly so, it is a craft built over centuries, and that heritage deserves enormous respect. But innovation has always been part of whisky-making too. Once you understand the foundations properly, you can begin to ask more adventurous questions.What kind of questions? My favourite question has always been: “What if?” What if we tried a different cask? What if we pursued a particular flavour? What if we nudged the process in a new direction? That said, experimentation should never exist simply for novelty. It must always serve flavour. If it does not make the whisky more delicious, more intriguing or more memorable, then it is not worth doing.What key trends are currently shaping the global luxury whisky landscape from production techniques to consumer behaviour? There is less emphasis now on whisky as a purely speculative asset, and more on authenticity, flavour and genuine craftsmanship. On the production side, we are seeing continued exploration of cask influence. Consumers, meanwhile, are more informed than ever. They are increasingly interested in provenance, raw materials, sustainability and the story behind the whisky. There is also a clear move towards drinking less, but drinking better: choosing whiskies with depth, character and integrity. People want more than a bottle on a shelf, they want to engage with the world around the whisky, whether through tastings, travel, hospitality or a deeper understanding of the craft itself.You’ve described whisky as a living thing that evolves in the cask. How do you decide when a whisky has reached its peak expression of character? That comes through years of nosing, tasting and paying close attention. A whisky in cask is constantly evolving. Over time, there comes a point at which the spirit, the wood, the texture, the aroma and the finish seem to fall into harmony. And while this may seem strange, I almost don’t ‘think’ about a whisky being ready now, it’s more of a ‘feeling’, that just comes with years of experience.Have you noticed shifts in how whisky is appreciated across different markets especially in regions like India, where luxury appreciation is rapidly evolving? Absolutely. India is one of the most exciting whisky markets in the world today. There is a remarkable level of curiosity and engagement among consumers, and a growing appetite for premium single malts with real character. For those seeking to truly appreciate an exceptional whisky, what are your personal rituals or philosophies for tasting and understanding it at its best? The first thing is to slow down – great whisky rewards patience! I always begin with the aroma, because the nose tells you an enormous amount about a whisky’s character and complexity. Then I take small sips and allow the flavours to unfold gradually. A little water can also be transformative; it can open entirely new dimensions and reveal subtleties you might otherwise miss. BOX: Collector’s Corner - First and foremost, collect whiskies that genuinely excite you! It is very easy to be distracted by trends, scarcity or perceived investment value, but the most rewarding collections are always the most personal ones. - Secondly, be curious. Learn about distilleries, production methods, cask types, maturation and flavour styles. The more you understand, the more meaningful collecting becomes. - And finally, be patient. The finest collections are rarely assembled overnight. They are built gradually, guided by curiosity, knowledge and experience. Some bottles may increase in value, but to my mind the real worth of a collection lies in the stories behind it and the enjoyment it brings. (Catch all the Business News, Breaking News, and Latest News Updates on The Economic Times.) Subscribe to The Economic Times Prime and read the ET ePaper online. (Catch all the Business News, Breaking News, and Latest News Updates on The Economic Times.) Subscribe to The Economic Times Prime and read the ET ePaper online.

Whisky lovers, here's a new bottle to add to your wishlist. The 2026 ASCOT Awards—one of the industry's most respected spirits competitions, where entries are judged blind by a panel of expert tasters—has crowned a cask-strength Speyside single malt as the 'World's Best Scotch Whisky'. First released in 1997 and retailing for around Rs 10,960, the cult favourite has built a loyal following for its bold sherry character, natural cask-strength bottling and traditional production methods. Judges were particularly impressed by how effortlessly it balances its formidable ABV with remarkable drinkability, delivering layers of dried fruit, roasted nuts, oak, dark chocolate and gentle smoke in every sip. So which whisky bagged the top honour? Here’s all you need to know. This whisky is the ‘World’s Best Scotch Whisky’ according to the 2026 ASCOT Awards and it costs Rs 10,960; Can you guess which one it is? The ‘World’s Best Scotch Whisky’, according to the 2026 ASCOT Awards, is Aberlour A’bunadh. Launched in 1997, the name of the expression, which is considered as something of a cult classic, comes from a Gaelic phrase loosely translating to: “the origin”. The production itself is refreshingly straightforward. Unpeated malted barley is mashed using local spring water before undergoing fermentation and double distillation in traditional copper pot stills. The resulting liquid is then filled into first-fill Oloroso sherry casks, where it develops its signature richness of dried fruit, spice and dark chocolate before being bottled without chill filtration, preserving its natural oils, texture and flavour. The whisky opens with layered notes of honey, ripe nectarines and dried fruits, followed by subtle hints of oak and warm baking spices. On its rich and full-bodied palate, it carries traces of raisins, dried figs, dark cherries and roasted nuts before giving way to nougat, dark chocolate and well-integrated oak spice. The finish, meanwhile, is long, warming and unmistakably sherried, with hints of delicate smoke, tobacco, candied ginger and bittersweet dark chocolate. Aberlour A'bunadh is bottled at natural cask strength, with recent releases averaging 61.2 per cent alcohol by volume (ABV). A 700 ml bottle of Aberlour A'bunadh is priced at approximately Rs 10,960 (around US$100), making it one of the more accessible premium cask-strength single malts considering its award-winning pedigree. In India, Aberlour A'bunadh is most commonly found at duty-free stores in New Delhi and Mumbai international airports. Additionally, limited stocks occasionally appear at select premium liquor retailers across metropolitan cities including Gurgaon, Bengaluru and Kolkata.

Fettercairn Distillery has announced that it is to be the headline sponsor of The Scottish Album of the Year Award for the next three years. Backing Scotland’s national music prize is the latest step in what was described as the distillery’s ‘growing commitment to supporting Scottish music and the artists shaping it’. Now in its 15th year, The SAY Award celebrates the cultural impact and contribution of outstanding Scottish albums. Produced by the Scottish Music Industry Association, The SAY Award Ceremony will return to Dundee’s Caird Hall on Thursday 5th November 2026, where last year’s winner, Kai Reesu, will return to perform in front of over 1500 fans and industry professionals. Also last year, Fettercairn launched the Vanguard series, working in partnership with two previous SAY winners – Barry Burns of rock band Mogwai and singer/songwriter Kathryn Joseph. Global brand controller at Fettercairn, Thom Watt, said: “Last year, we worked with two iconic Scottish artists, Kathryn Joseph and Barry Burns, on Lorica – a specially commissioned piece of music inspired by the tasting notes of our Vanguard whisky. “That project showed us just how much whisky and music have in common and we look forward to continuing to explore that connection. “We are passionate believers in celebrating the creativity, ingenuity and inclusive culture of Scotland, not to mention the joy of discovering a life-changing new album,” said Watt. “These shared values are why everyone at Fettercairn is absolutely delighted to be supporting The SAY Award as it returns to Dundee, only 35 miles from the distillery, in its landmark 15th year. We can’t wait to support and celebrate some fantastic Scottish albums.” CEO and creative director of the Scottish Music Industry Association, Robert Kilpatrick, added: “It’s hard to believe that 2026 marks 15 years of SAY. “To date, 280 longlisted albums have been celebrated and championed, and over £425,000 in prize money has been distributed to outstanding Scottish artists. “Music and whisky have always gone hand in hand for me – there’s nothing quite like putting on a record with a dram in hand, and I know that’s true for so many people across Scotland and beyond,” said Kilpatrick. “That’s what makes a partner like Fettercairn so fitting for SAY – they understand that shared culture of discovery, whether that’s a new whisky or a new favourite album. “We’re delighted to be returning to Dundee’s Caird Hall this November for a landmark celebration, and to be welcoming Fettercairn on board as our headline partner.” - Lorica by Barry Burns and Kathryn Joseph is available across streaming services, and can be listened to here.

Oban Distillery has announced the launch of a new limited-edition distillery release, celebrating the stories, history and people of the Scottish west coast town. Oban – Little Curiosities (57.5% ABV) is a non-age-stated single malt Scotch whisky, initially matured in ex-Bourbon barrels before being finished in ex-Rum casks. The latest release which also marks the Clipper Round the World Yacht Race, currently taking place in Oban until July 19th, comes presented in a bottle adorned with illustrations of objects and symbols inspired by the seaside town and its rich heritage. Crafted at one of Scotland’s smallest distilleries, Oban – Little Curiosities is said to deliver notes of guava, papaya, blood orange, honey and sweet vanilla on the nose, followed by notes of sweet citrus, bitter grapefruit, subtle spice, sea salt and black pepper on the palate. Commenting on the launch, Emma Watson, Brand Home Manager at Oban Distillery, said: “The distillery’s history is deeply connected to the town. We were established in 1794, so we are a core part of its history. Our latest distillery-exclusive release, Little Curiosities, is a wonderful way to celebrate and share the stories and distinctive features that make our hometown so unique.” Oban – Little Curiosities, is now available exclusively from the Oban Distillery shop, for a RRP of £220. Leave a comment

Although never as widely recognised as independent bottling giants such as Gordon & MacPhail, Signatory Vintage or Douglas Laing, Lombard Scotch Whisky Ltd quietly earned an enviable reputation for releasing exceptional single cask whiskies from both celebrated and long-forgotten Scottish distilleries. Today, years after the final bottles were released, the Jewels of Scotland range has become increasingly sought after by collectors and enthusiasts alike. Beneath its understated presentation lies a catalogue of remarkable bottlings that capture a bygone era of Scotch whisky production. The Origins of Lombard Scotch Whisky Lombard Scotch Whisky’s story began in the 1960s, when the company started purchasing new make spirit and filling casks from distilleries across Scotland. Rather than concentrating on branded single malt releases, Lombard initially built its business supplying mature whisky for blends, quietly amassing an impressive inventory of ageing casks. Operating from the Isle of Man, the company accumulated stock from every major whisky-producing region. As enthusiasm for single malt Scotch grew throughout the 1990s, Lombard was perfectly positioned to showcase these mature casks under its own independent labels. From The Lombard Collection to Jewels of Scotland Lombard’s first branded releases appeared under The Lombard Collection, a range that demonstrated the quality of the company’s maturing stock. During the late 1990s, however, it introduced what would become its defining series: Jewels of Scotland. Early releases were organised by whisky region, including: Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. - Jewels of Speyside - Jewels of Islay - Jewels of Highland - Jewels of Campbeltown Around 2001, these regional labels were unified under the now-iconic Jewels of Scotland name, giving the range a consistent identity that remains instantly recognisable to collectors today. The series continued until 2017, shortly before Lombard ceased trading, filed dormant accounts, and was ultimately dissolved in 2019. A Philosophy That Let the Whisky Speak At a time when many independent bottlers were beginning to invest heavily in elaborate branding and presentation, Lombard remained refreshingly understated. Its focus was always on the whisky itself. Most releases featured: - Single cask bottlings - Natural colour - Non-chill filtration - Bottling strengths of around 50% ABV or natural cask strength - Detailed vintage, distillation and bottling information - Individual bottle numbers and total cask outturns The result was a series that appealed to whisky drinkers seeking authenticity rather than marketing hype. Access to Exceptional Casks What truly set the Jewels of Scotland range apart was Lombard’s remarkable inventory of mature whisky. Many of the casks had been quietly ageing for decades before being bottled, allowing Lombard to release expressions from distilleries that had become increasingly scarce—or had already closed their doors altogether. The catalogue includes bottlings from some of Scotland’s most revered names, including: - Brora - Caperdonich - Glenury Royal - Lochside - Springbank - Glen Keith - Ben Nevis - Bunnahabhain - Arran - Glenallachie Several releases matured for over 30 years, while a select few reached an astonishing 45 years of age, offering a rare glimpse into whisky distilled during Scotland’s golden era. Rather than pursuing experimental wine finishes or unconventional cask types, Lombard generally favoured refill bourbon hogsheads and traditional sherry casks, allowing each distillery’s character to remain at centre stage. The End of an Era Production of the Jewels of Scotland range gradually drew to a close in 2017 as Lombard’s stock of mature casks was steadily exhausted. With no further releases and the company no longer operating as an independent bottler, existing bottles soon found their way onto the secondary market, where appreciation for the range has continued to grow. Ironically, many collectors only began to recognise the quality of these bottlings years after production had ceased, as examples appeared at specialist auctions and prestigious whisky tastings. Today, bottles from closed distilleries such as Brora, Caperdonich, Glenury Royal and Lochside command increasingly strong prices, while many enthusiasts still regard Lombard releases as representing outstanding value when compared with similarly aged official bottlings. Notable Bottles from the Lombard Archives Bunnahabhain 1979 25 Year Old – Jewels of Scotland (2004) Distilled on 16 April 1979 and bottled on 15 October 2004, this outstanding Islay single malt spent 25 years maturing in single sherry butt No. 7405 before being bottled at 50% ABV. Just 559 bottles were produced, making it a superb example of Lombard’s classic single cask philosophy. The Whisky Vault Price: net £375 ($496.62, ₹46,921) Brora 1982 32 Year Old – Jewels of Scotland (2014) Distilled on 13 May 1982 during the final years before Brora’s closure, this remarkable single malt was bottled on 28 July 2014 after 32 years of maturation. Filled from single cask No. 876 at a natural 46.1% ABV, only 69 bottles were produced. Rich in Brora’s trademark waxiness, gentle peat smoke and coastal character, it has become one of the standout releases from the entire Jewels of Scotland series. The Whisky Vault Price: net £1,375 ($1,820.93, ₹1,72,045) Edradour 1968 – The Lombard Collection: Golfing Greats One of the earlier Lombard Collection releases, this Highland single malt was distilled on 27 November 1968 and bottled during the 1980s as No. 93 in the celebrated Golfing Greats series. Matured in oak cask No. 319, this example is bottle No. 570. The Whisky Vault Price: net £583.33 ($772.51, ₹72,988) Glen Grant 1964 – The Lombard Collection Distilled on 16 November 1964 and bottled during the 1980s, this elegant Speyside whisky formed part of The Lombard Collection as No. 39. Drawn from oak casks 23–30 after a minimum of 15 years’ maturation, it represents one of Lombard’s earliest premium releases. The Whisky Vault Price: net £1,041.67 ($1,379.50, ₹1,30,338) Glenury Royal 1973 40 Year Old – Jewels of Scotland (2014) Distilled on 21 June 1973 and bottled exactly forty years later, this highly collectible Highland whisky was drawn from ex-bourbon hogshead No. 6867 at 40% ABV. With just 157 bottles released, it has become one of the most desirable Glenury Royal bottlings on today’s market. The Whisky Vault Price: net £1,250 ($1,655.39, ₹1,56,405) Lochside 1981 24 Year Old – Jewels of Scotland (2005) This beautifully mature Highland single malt was distilled on 23 February 1981 and bottled on 4 August 2005. Filled from oak cask No. 612 at 50% ABV, only 258 bottles were produced. The Whisky Vault Price: net £500 ($662.16, ₹62,562) Springbank 1969 44 Year Old – Jewels of Scotland (2014) One of the crown jewels of the Lombard catalogue, this extraordinary Campbeltown single malt was distilled on 16 July 1969 and bottled after 44 years of maturation. Drawn from single sherry cask No. 7 at a natural 41.1% ABV, only 260 bottles were filled. The deep sherry influence complements Springbank’s unmistakable maritime style, producing a whisky of remarkable richness and complexity. The Whisky Vault Price: net £2,083.33 ($2,758.99, ₹2,60,674) Springbank 1969 45 Year Old – Jewels of Scotland (2014) Distilled just weeks after the previous release and matured for an incredible 45 years, this e

Before Toronto’s first post-Prohibition cocktail bars could serve whisky in April 1947, officials, fearing a breakdown of law and order without proper lighting, suggested bars install one 60-watt bulb per 14 square feet. If a lounge was within 200 feet of a church, school, university, or other cultural institution, lighting rules did not apply — it was simply lights out for cocktails. Period. The Barclay Hotel’s Elbow Room, an L-shaped lounge with chocolate walls and tan leatherette banquettes, opened on 1 April 1947, with bartender Ted Sadler serving the era’s first drink. The following day, Club Norman and the Silver Rail opened their doors. More venues soon followed. Like Sadler, they too endured regular lectures from officials who condemned cocktail lounges as the devil’s invention — then promptly ordered a Whisky Sour. Meanwhile, hardware stores that stocked light bulbs were delighted. In 1953, Dizzy Gillespie and Charlie Parker visited the Silver Rail to watch a Rocky Marciano fight on a small black-and-white TV while on break from their Massey Hall set. After weathering the troubled 1980s, there was no silver lining; this last of the first classic cocktail bars ultimately closed in 1998. A landlord-tenant dispute delivered the final knockout blow. Whisky still thrived in pubs, their rank measured by how many whiskies lined the back-bar. In 2009, when a small community of bartenders sparked a revival, light bulbs were no longer regulated. Instead, they were turning on above the heads of people like Jen Agg, Dave Mitton, Sandy De Almeida, Frankie Solarik, Mike Webster, Robin Goodfellow, Rob Montgomery, and many more. This resurgence was powered by classic, spirit-forward cocktails, traditional technique, innovation, and a focus on flavour, which nowadays sees countless venues welcoming imbibers. Today’s Toronto ranks among the world’s top cocktail destinations, boasting spots like Bar Pompette, Cocktail Bar, Bar Ravel, Mother, Bar Mordecai, Bar Chef, and Simpl Things. Visiting Toronto soon? Discover its many world-class bars — far too many to list. Your taste buds will thank you. Bar Mini 1118 Queen St E. Toronto, ON M4M 1K9 Although this 18-seat establishment is small, the flavours from its bar and kitchen are enormous. As its name signals, this isn’t a spot with hundreds of whiskies. Instead, the team has curated a whisky list for fun, creative cocktails without posh prices. Their amari selection, including bar manager Ethan Mann’s barrel-aged root-beer amaro, impresses. The cocktail menu shifts away from whisky during warmer months, and while whisky is on summer vacation, general manager Jacob Perry and Ethan will freestyle a whisky-forward cocktail to start the evening. They stir or shake whisky into something delicious while keeping the price mini. Co-owners and chefs Maty Gignac and David Still complement the cocktails with compact 1970s-inspired plates from a postage-stamp-sized kitchen. Delivering flavours that exceed the sum of their parts, Dave, Maty, Ethan, Jacob, Lydia, and Jenna are like a family, and Bar Mini is their living room, where people drop by for a bite and a drink before heading elsewhere. But, after that first sip, you’ll know this is where you’re meant to be. Le Tigre 1060 Yonge St. 2nd Floor Toronto, ON M4W 2L4 Toronto’s Paul Hahn & Co, one of Canada’s oldest piano stores, opened in 1913. Here, specialists restore and sell heritage pianos, including Steinway grands — the gold standard, distinguished for their harmonically rich, resonant sound and tonal colour. Moving upstairs, Le Tigre, a funky pink bar where everything takes on a rosy hue, looks like it stepped out of a time machine into 1984 Miami, with an impressive back-bar of rare whiskies. Le Tigre transposes the Steinway standard onto its cocktail menu, which also features lavish Martinis. This standard carries through a process where talented bartenders, together with owners Rob Granicolo, Stephen Gouzopoulos, and beverage director Andrew Foster, collaboratively test and adjust each cocktail. Starting from an initial recipe, they methodically taste, refine flavours, balance components, and perfect presentation before finalising each drink for the menu. For example, the House Money is a cocktail on island time, projecting a soundboard of flavour with Canadian rye, Fernet, Drambuie, white rum, coconut bitters, and other ingredients. Each element finely tunes the cocktail’s profile, making it one of the city’s best Old Fashioned-inspired drinks. Compton Ave 1282 Dundas St W. Toronto, ON M6J 1X7 The centrepiece of Frankie Solarik’s back-bar at Compton Ave is Heinrich Hollpein’s Portrait of a Lady in Black. Hollpein, renowned for his mastery of colour and dramatic contrasts between light and shadow, brought a dynamic, poetic quality to his art. This painting complements the bar: on either side, dark wood shelves hold spirits, house-made bitters, infusions, and syrups, ingredients for cocktails as colourful and poetic as Hollpein’s canvases, and showcasing similar technical mastery. Chandeliers illuminate the deep burgundy walls and dark brown, tufted leather sofas. This British-inspired bar channels the spirit of London’s Compton Avenue, with Frankie Solarik’s signature culinary approach to drinks. Alongside an impressive whisky list, Gianluca Passuello, director of beverage, and the rest of the members of the team curate a balanced menu of Martinis, classic cocktails, carbonated, nitrous, and contemporary drinks. The Caledonian 856 College St. Toronto, ON M6H 1A2 www.thecaledonian.ca The Caledonian is Toronto’s whisky headquarters and a sanctuary for distillers, whisky lovers, and brand ambassadors alike. As Canada’s first on-trade Ardbeg Embassy, David and Donna Wolff have curated a whisky list featuring more than 600 single malts, over 50 of which are Ardbegs. The Ardbeg selection, possibly the world’s largest accessible to the public, includes bottles dating from 1965 to the present. Enthusiasts often call from abroad to confirm rare Ardbeg expressions are available before travelling. Donna and David collaborate with distilleries and whisky companies, such as Gordon & MacPhail, sourcing  single-cask samples for tastings with 60–70 customers, who then vote to select bottles for release exclusively at the Caledonian. This is a spot where you can order your bucket-list dream flights of drams, but whisky-forward cocktails showcase the range of these drams. Order a Highland Champagne Cocktail — Glenmorangie Original, Aperol, and bubbly — and call it a palate cleanser for the drams to follow. Toronto’s Last Straw Distillery creates exclusive vodka, gin, rum, and rye whiskies for the Caledonian, which uses them in other mixed drinks and cocktails to wash down the best Scottish fare in the city. Bar Etc 1036 Gerrard St E. Toronto, ON M4M 1Z5 www.baretc.ca The west-facing wall of Lee Stein’s and Sasha Siegel’s gorgeous East End bar curves up to the ceiling, while the east wall remains traditionally angular, creating a geometrically pleasing visual, as the curve flows above the bar to meet the same endpoint on the other. Siegel applies the same aesthetic to cocktail ingredients, whimsically interpreting classic cocktails while preserving their foundations. Is he a brilliant geometrician? Assuredly yes, if one considers how he applies the relationships of points, lines, angles, and surfaces of ingredients to create and balance flavours with each spirit, including whisky. Without being a tiki bar, the duo focuses on tropical ingredients minus the Hawaiian shirt. A star-studded cocktail menu features an impressive range of modern techniques, with many ingredients made in-house. Pineapple and mango find their way into the mix, and so do savoury, bitter, pickled, and woody flavours from that tropical spectrum. Siegel’s treatment of sweetness can be described with a bartender’s dryness. A Boulevardier is made with Canadian whisky, house-made pandan, and gentian liqueur, and a

G&M unveils its final Talisker single malt The 39-year-old whisky will be the last Gordon & MacPhail (G&M) bottling to bear the Talisker name. The latest addition to G&M’s Connoisseurs Choice series was distilled at Diageo-owned Talisker Distillery on the Isle of Skye, laid down in a refill Sherry butt on 3 March 1987 and bottled on 30 April 2026. It is presented at a natural cask strength of 51.4% ABV and retails for £1,250 (US$1,670) per 700ml bottle. Just 451 bottles will be available worldwide. Stuart Urquhart, operations director at Gordon & MacPhail, said: “This release marks a poignant moment for us, as after several decades where bottlings from Talisker Distillery have been absent from our Connoisseurs Choice range, we are now releasing a final single cask bottling from this top distillery. “Thirty-nine years in a refill Sherry butt has given this whisky exceptional depth without ever losing Talisker’s signature character. For collectors and whisky enthusiasts alike, this is a rare opportunity to own the final piece of our history with this distillery.” Tasting notes for the release mention raisins, cloves, leather, tangerines, walnuts, cocoa, black pepper and hints of ash. G&M launched the Connoisseurs Choice range in 1968 to showcase single malts from distilleries whose output was largely earmarked for blending. To date, it has been used to bottle more than 2,000 whiskies from almost 100 Scottish distilleries. This latest release honours earlier Connoisseur’s Choice bottlings by recreating the original label design with its distinctive red text on black. Whisky writer and owner of whiskyfun.com, Serge Valentin, commented: “It is rather splendid to see the old black CC [Connoisseur’s Choice] labels again, the ones in use during the 1970s, before the ‘brown banner labels’ which themselves preceded the ‘old map labels’. “It is true that this series once sheltered many wonderful Taliskers, especially those from the 1950s. I also find that there is something exceedingly chic about releasing malts at 39 years of age, rather than waiting a few more months in order to display ’40’.” G&M was founded in Elgin, Scotland, in 1895 by James Gordon and John Alexander MacPhail as a grocer’s shop and wine merchant. In 2020, G&M announced that it would cease filling casks with new make spirit from distilleries it did not own in 2024. The move was said to allow the company to focus on running its distilleries: Benromach in Speyside and The Cairn in the Highlands. G&M released the oldest single malt ever bottled in October 2025, an 85-year-old Glenlivet with an RRP of £125,000 (US$168,423). Related news Talisker unveils 47YO volcanic rock-toasted Magma

Stannergill Distillery starts production Dunnet Bay Distillers has commenced production at its £5 million (US$6.7m) Stannergill Distillery in Caithness, Scotland. Following nearly two years of restoration and construction, Stannergill Distillery began production on 30 June 2026, with the first spirits running through its stills on 10 July. The new distillery in the Scottish Highlands, housed in a 200-year-old building, Castletown Mill, will focus on single malt whisky production. It has a capacity of producing 240,000 litres per annum. The site is home to two stills named after the founders’ daughters: a 5,000-litre wash still, Anna, and a 3,500-litre spirits still, Isla. The facility operates with a focus on sustainable production, using an electric boiler that generates steam with zero on-site emissions. Work on the maturation warehouse is set to commence in the coming months. Martin Murray, co-founder of Dunnet Bay Distillers and a chartered chemical engineer, stated: “We’re incredibly proud to have reached this point. Bringing Stannergill Distillery into production has been a complex and rewarding journey, combining detailed process engineering with a clear vision for the style of whisky we want to create. “Everything here has been designed with intention, from fermentation through to distillation, to produce a spirit that truly reflects this landscape, while also setting a new standard for energy efficiency in our sector.” The distillery will also feature a visitor centre that offers tours and tastings. The site also includes The Grain Store Restaurant, which opened in March 2026. Claire Murray, co-founder of Dunnet Bay Distillers, added: “This is a very special moment for us and our team. Stannergill is not just about whisky production; it’s about creating a destination and continuing to share the story of Caithness with visitors from around the world. “We’ve always believed in building something with a strong sense of place, and this distillery allows us to take that even further.” Wife and husband Claire and Martin Murray founded Dunnet Bay Distillers in 2014. The company’s portfolio includes brands Rock Rose Gin, Holy Grass Vodka, Mapmaker’s Rum, and Myxd Cocktails. Its range also includes whiskies bottled under the name Castletown Mill and Stannergill Whisky, which launched in 2022. Related news ASA rules against whisky cask investment firm again

Why whisky’s digital revolution starts in the warehouse Stuart Maxwell, chief operating officer at Proof 8, advises on how to utilise the latest tech to boost business and create more efficient, transparent ways of working. “It’s tough for a lot of people out there just now,” noted Stuart Maxwell, chief operating officer at technology company Proof 8. “We work with quite a wide variety of different spirits businesses and quite a few people are suffering out there just now. “For us [at Proof 8], it’s been pretty good. We’ve expanded massively, we’ve just moved into the US market quite successfully. We just took on our first distillery customer in South Africa, and we’ve just recruited a couple of distillers in Australia as well.” Proof 8 is an inventory management platform that works to digitalise “existing legacy systems”, Maxwell explained. On the latest episode of The Spirits Business Podcast, Maxwell spends time exploring the development of ‘digital deeds’ and where he sees opportunities for digital deeds to improve efficiency, traceability and transparency across the whisky industry. “Our terminology for the digital deeds is effectively a digital delivery order,” Maxwell explained. “What we do on the [Proof 8] platform is that any cask that’s brought into the system gets assigned a digital ID. We use blockchain technologies, but that technology is becoming much more mainstream these days. “Any cask that’s brought into the system would get assigned an NFT. That NFT is a unique digital ID for that asset, and that asset’s logged onto the blockchain, which in itself is an untamperable ledger.” In June 2025, independent Irish distillery Ahascragh adopted Proof 8’s digital management system, which included issuing digital deeds for every cask from the moment of filling. In April this year, Jackton Distillery in Scotland also implemented Proof 8’s platform to increase cask security. The biggest benefits for producers and bottlers in adopting Proof 8 technology and digital deeds, Maxwell believes, come with removing “human error that can happen on site”. In addition to company efficiency, he also noted the commercial benefits of building more transparent and traceable businesses. “If you have a better system, you get access to better financing for the spirits industry based on the assets you have in stock,” Maxwell said. “If you have solid data and you can definitively say, ‘This is where everything is’, and so on and so forth, then you typically get more confidence [from the financier]. When it comes to audits as well, that is a huge bonus to have all your data in one place. “We have the ability to create custom reports on the platform, both with the kind of master data, if it were, and also the ability to create custom reports for tasks. “So those are two major commercial benefits: the better access to finance, and then the audit-ready standard they can have on their site.” Listeners can access the latest episode with Proof 8 on all major streaming platforms, including Apple Podcasts, Spotify and Amazon Music, or for free via Acast and the link below. Last month, Matthew J Benny, chief commercial officer for the Americas at Creamy Creation, featured on the podcast to debunk some common misconceptions about cream liqueurs and share insights into what it’s like being a B2B developer and manufacturer. Alexandre Gabriel, founder and master blender at Maison Ferrand, was also a recent guest, who went into detail about what it was like to rename his global rum brand, now known as Planteray, and the reasons behind that decision. Related news The SB Podcast: why distribution needs a shake-up The SB Podcast: IWD 2026 – the power of mentorships SB Podcast: Olivier Ward on what the UK Distilling Census reveals

Sneak peek: Whiskey Down Diner's new Babylon location NewsdayTV's Marie Elena Martinez got a sneak peek at the new Babylon Whiskey Down Diner location, which is currently under construction with plans to open in the fall. Credit: Morgan Campbell NewsdayTV's Marie Elena Martinez got a sneak peek at the new Babylon Whiskey Down Diner location, which is currently under construction with plans to open in the fall. Credit: Morgan Campbell The Newsday app makes it easier to access content without having to log in.

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Wigle Whiskey has released Spicy Eau de Pickle, a limited-edition aquavit made in collaboration with Pennsylvania-based food producer The Pickled Chef. The Pittsburgh distillery created the spirit for Picklesburgh 2026, with just 250 bottles produced. The aquavit is bottled at 40% ABV in a 375ml format and priced at $36. Official tasting notes from the brand list jalapeño, garlic, dill, and brown sugar. To make the spirit, Wigle distilled a rye mash and brought it to 100 proof. The team then macerated dill weed, dill seed, garlic, mace, mustard, caraway, and coriander overnight before redistilling the spirit with the botanicals. The finished liquid was aged in a single, reused barrel. The Pickled Chef had first used the Wigle bourbon barrel to ferment its Wigle Whiskey Barrel Aged Fresno Hot Sauce before returning it to the distillery. “Eau de Pickle has become one of our most anticipated Picklesburgh releases — it’s always popular, and it sells out every year,” said Alex Moser, COO at Wigle Whiskey. “With Spicy Eau de Pickle, we wanted to take that fan-favorite spirit and push it into new territory. The Pickled Chef’s barrel-aged hot sauce brings heat, depth, and complexity that kicks this release into the next level of beverages. It’s bold, briny, spicy, and completely Picklesburgh.” Aquavit is a traditional Scandinavian-style spirit made by distilling a fermented grain or potato mash and redistilling it with herbs and botanicals. Its dominant flavor must come from caraway or dill, often accompanied by coriander, fennel, citrus peel, or cardamom. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Wigle recommends serving the spirit in a Bloody Mary, Pickle Sour, or Dirty Martini. Spicy Eau de Pickle will be available at the Wigle Distillery and Ross Park Mall bottle shops. It will also be sold online for shipping in Pennsylvania and Washington, DC. Sales begin on Tuesday, 14 July, with the spirit also available at Picklesburgh from 16-19 July. Wigle Whiskey is a grain-to-glass producer that sources grains from local farmers. The distillery has been named the Most Awarded Craft Distillery by the American Craft Spirits Association. The Pickled Chef is a family-owned company specializing in scratch-made pickled, preserved, and fermented foods. It operates a storefront in Latrobe, Pennsylvania.

Cut Back The Bitterness In Whiskey With A Single Pantry Staple Whiskey isn't an entry-level alcohol. Though many love its bitterness, the spirit is an acquired taste that not everyone is necessarily ready to enjoy. If you're beginning to get into whiskey and can't yet get past the bitterness, you'll be happy to know there's a very simple solution that can be applied as easily in a bar as at home. All you have to do is add a little sugar, which helps bring the bitter notes down, according to Rodrigo Urraca and Eric van Beek, the respective co-founder, and co-owner and bar manager, of Handshake Speakeasy. These experts certainly know what they're talking about, as their bar (which partners with 1800 Tequila on its "Obsessed with Taste" campaign to highlight creative mixology) has earned the coveted first place in the World's 50 Best Bars list. If you're at a bar, look for whiskey-based cocktails that use syrups, sugar, or other sweet ingredients. At home, try to experiment with different sweet additions that will take off a bit of the spirit's bitterness. Keep it simple with a sugar rim or a spoonful of the condiment. Or, if you want more flavor, add canned or fresh fruits to the whiskey. Another alternative is to have the liquor as it is and pair whiskey with something sweet like peanut butter or chocolate. Doing this will allow you to train your tastebuds to appreciate the true flavor of the liquor while making its bitterness more manageable. "Like with any ingredient, it's all about balance and intent," Urraca and van Beek explained. Read more: Things You Should Never Say When Ordering A Drink At A Bar, According To Bartending Experts Advertisement Other pantry staples that work well in cocktails Sugar isn't the only condiment currently sitting in your kitchen that can improve cocktails. Rodrigo Urraca and Eric van Beek also pointed out salt as a great drink addition. "You'd be surprised what a tiny bit of salt can do to a cocktail," they told us. "At Handshake, we use it to make drinks POP!" The cocktail experts explained that the seasoning works in drinks as it does in food: "You may hardly notice it's there, but without it everything tastes bland." They also suggested that "other salty ingredients like soy sauce can work beautifully, adding complexity and umami" to drinks. However, Urraca and van Beek cautioned that these types of mixes are "all about finding the right balance to elevate flavors without overpowering them." They wouldn't recommend salt to anyone who wants to minimize whiskey's bitterness, for instance, though they think the flavor enhancer pairs perfectly with tequila. "When we work with 1800 Tequila, that balance becomes even more important" they explained. "A touch of salt helps unlock an even deeper flavor, [and] brightens citrus, giving the tequila a fuller mouthfeel and helping its aromatics linger." They believe that salt "can be a secret ingredient that lets the tequila shine in all its glory." This is why a salt rim is indispensable when making margaritas. Keep this advice in mind the next time you're ordering or making cocktails — it'll help you enjoy better drinks, no matter where you are. For more food and drink goodness, join The Takeout's newsletter and 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 The Takeout.

First-look at Whiskey Down Diner in Babylon Whiskey Down Diner, which opened in Farmingdale in 2019, is currently in the midst of construction on its Babylon location. Co-owner Alyson Kanaras gave Newsday a behind-the-scenes look at the in-progress build-out of the restaurant's next location. Still on track to open in early September, the Babylon space mimics the diner-with-a-twist concept that made Farmingdale’s Whiskey Down a success, but doubles seating capacity to 100. Babylon will also feature an outside patio facing East Main Street that will seat up to 50 additional diners under a retractable awning. Kanaras' and her brother John's father, Peter Kanaras, owned The Olympic Diner in Deer Park and the siblings, she said, "grew up" in their dad’s restaurant. But by the time they reached their 30s, they felt ready for a culinary project of their own. Now comes Babylon, in Alyson Kanaras’ hometown, which makes the expansion "even more exciting. Farmingdale is my baby, but this is where I live," she said. With a larger foyer, brand-new logo in mosaic tile beyond and a host stand fronting a merch counter, the space itself is anchored by a large bar (which was installed just after we left) with 22 seats — the front of which will function as a grab-and-go specialty coffee bar. Typical diner booths line the back half the restaurant. Against a newly installed panel of windows, the high ceilings will be enhanced by — what else — a disco ball, a perfect detail for the spirit of Whiskey Down. The state-of-the-art kitchen is massive, with perimeters housing multiple walk-in freezers; Kanaras credits the blueprint for the kitchen to her dad. A family affair, Peter, as well Kanaras’ sister, Kristina, and her two sons, were present as we toured the site. In Whiskey tradition, the Babylon offshoot will serve a long list of all-day breakfast fare, including pillow-soft, loaded pancakes; sandwiches and fries at lunchtime, like such as their famous lobster roll; and dinner plates both small and large, from tacos and burgers to meatloaf and fried chicken. There’s also a killer late-night menu of items like sloppy, delicious disco fries and milkshakes. At those disco-ball-spinning brunches, don’t miss their Bloody Marys. Whiskey Down Diner, Babylon Village, 175 E. Main St., Babylon; whiskeydowndiner.com

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Jay-Jay Johanson on Balenciaga, Heartache and 30 Years of Whiskey Andriy Zozulya: Your collaboration with Balenciaga resulted in a carefully curated 30-song playlist plus a new visual-art component. How did the idea come about, was it music first or the fashion world beckoning you? Jay-Jay Johanson: Demna and his boyfriend contacted me about four years ago now, and that started a really lovely friendship. From there, many different ideas grew. I think the first thing that happened was when they used one of my pieces, The Girl with the Sun in Her Eyes, in the Balenciaga Fall 2022 campaign with Bella Hadid, directed by Nadia Lee Cohen. I also remember them showing me how they sometimes used So Tell the Girls That I Am Back in Town. Then, well, I don't know how much I can say, but there were plans for me to perform at the Couture party a couple of years ago. Unfortunately, it was cancelled because of the riots in the suburbs, and a lot of fashion events were called off at that time. Loïc and I also started trying to make music together, testing different ideas and seeing whether we should collaborate. He joined me on stage at the Élysée Montmartre, and there were a lot of different things happening before this playlist project came back around. I think the playlist was mostly a way of being generous to Balenciaga's followers, and also of creating a new playlist to play in the stores. So yes, there have been a lot of different things over the years. I hope that answers the question. In that Balenciaga mix you included tracks that clearly shaped your universe, personal favourites, influences, recent discoveries. Which three tracks would you call “the soundtrack of your inner life” right now, and why? Three tracks. If we link it back to the Balenciaga playlist, I added one of my own songs as the final track, which became something like the title track of the playlist. It was also the piece used in the Balenciaga campaign promoting the playlist. It's a track I'm really proud of. It was a lot of fun to write and to rework Brahms's Symphony No. 3, transforming it from a kind of 3/4 tempo into a 4/4 beat. It was really exciting to cut it up and reconstruct it in that way. The first time we performed it was at the Royal Albert Hall in London, which was also a magical experience. So that's a song that's very important to me. If I can choose two other tracks, then I think I'd have to go with soundtracks. Something that's been particularly important to me lately, although I don't listen to it all the time, is the Blade Runner soundtrack, both the original and the sequel from a few years ago. They make such beautiful use of electronics. I don't really use electronics myself very much anymore. I try to be as acoustic as possible: piano, bass, drums and voice. I don't really work with machines because there are people who are much better at that than I am. So if I want electronics, I usually invite other people to collaborate with me or join the band for a while. Your discography spans deeply melancholic jazz, electronic dreamscapes and minimalist songwriting. When you approach a new album, do you think of it as “film score,” “diary entry” or “mood-painting”? How do I approach a new album? Well, I never really stop writing. I'm always writing fragments: small lyric ideas, melody hooks, or sometimes just a drum pattern that comes to mind. I write a lot of things down on paper, in hotel rooms, in airports, here in the kitchen, or sometimes, when I'm out walking, I have to sing an idea into my phone's voicemail. Because I never really stop writing, I think that every album I make is a natural continuation of the previous one. Sometimes it's even difficult to decide where the border between records actually is. I usually know what the last song I record for an album is, but that same song could almost have become the first song on the next album. For me, it's never really obvious where to draw the line between albums. Maybe it's easier for the listener to feel that distinction, but for me, it's an ongoing process that never really stops. Each album kind of bleeds into the next. Of course, there is a certain evolution. Time brings new equipment, new studio ideas, and new ways of working. I still work with many of the same people I worked with 30 years ago, but we work differently now. Our methods have changed, and our focus has shifted. My writing has also changed because I'm getting older. I see things differently than I did 20 or 30 years ago. But in many ways, it's still all rooted in the same heartache, even if I'm looking at it from different angles. Fashion and music often intersect, but rarely so intimately. How does working with a fashion house like Balenciaga change the way you think about your music’s identity and audience? Has working with Balenciaga changed the way I think about my music's identity? No, it hasn't changed the way I work or the way I think about music at all. It's simply been a funny and exciting glimpse into a world that, honestly, I knew very little about. Of course, I've been involved with fashion houses and designers ever since I started. Even back at art school in the early 1990s, I was studying visual arts while the fashion department was just next door, so we were already very close to designers. When I released my first album, I was immediately invited by fashion brands to attend shows, create soundtracks, and even walk in runway presentations. Many designers reached out to me. I remember José Lévy being one of the first. It was funny because Hedi Slimane was working as his assistant at the time, and that was the first time I met Hedi. I met Jean-Paul Gaultier many times during the 1990s. Later, when Hedi started at Dior, I spent a lot of time with the Dior team, as well as with the Giorgio Armani team. Hedi actually made my wedding suit. Then, when he moved to Saint Laurent, I began spending time with the Saint Laurent team as well. My wife and I were also very involved with Balenciaga during Nicolas Ghesquière's time there. We lost touch with the house during the Alexander Wang years, but somehow found our way back when Demna arrived. And then there's Comme des Garçons, of course. I've always been close to them, and I still am. I think it's a great brand. But none of this has changed the way I work, or the way I think about my songs, my lyrics, my audience, or my concerts. Not at all. I see them as two completely separate worlds. You’ve described music as “a cocktail: sparkly, dramatic, a little sad.” If your last album were a drink, what would it taste like? Bitter, sweet, smoky, fizzy? A drink? A cocktail? I don't know. My first album was called Whiskey, and back in the early 1990s, I was drinking a lot of Whiskey Sours in the bars here in Stockholm. A Whiskey Sour is still a drink I really love. It's strong, it has attitude, and it's bold. I like that. Maybe it reflects something about my work. I still drink whiskey on stage at every show, it kind of soothes my voice a bit. But I also really love champagne, or Prosecco. Those bubbles are probably my favorite drug. I get high on champagne, and I love that. So yes, those are definitely my favorite drinks. If I were to describe my music through drinks, I would probably say that the soundtracks and the beats are as bold as whiskey, while the arrangements, the strings, and the samples from old soundtracks are the champagne. And then there's the sadness in the voice, the sweetness of the lyrics, that would have to be another drink. What would that be? You tell me. Maybe that's red wine. Your sound evokes a timeless blend of nostalgia and modern darkness. Does age or history matter when you make music, do you listen back to your older work as someone else entirely? I don't really listen back to my older records. But before we go out on tour, I sometimes have to revisit them to see if there are any hidden tracks that I haven't thought about in a while and that we could bring back into the

It’s Monday, which means it’s high time to dive back into the story behind the label. This week we’re uncorking a popular Scotch whisky: Glenmorangie Quinta Ruban. It may sound like a mysterious Scottish dram with a Gaelic origin, but that’s only half true. Two countries hide behind the name—and if you understand it, you’ll immediately know what sets this Glenmorangie apart. Glenmorangie is a distillery that loves to experiment with casks, and Quinta Ruban is no exception. This whisky owes its character to a double maturation that not only shapes the flavor but also influences its color. In the bottle, Portugal meets Scotland and the label proudly carries a name that perfectly suits the dram. The name isn’t purely Gaelic, and while you might think Quinta comes from the Latin quintus, meaning fifth, that’s not the case. Before we explain the name, let’s look at how the whisky is matured. A Scottish dram with a Portuguese twist Glenmorangie Quinta Ruban begins with the distillery’s signature fruity style. The spirit first matures in former bourbon barrels, then moves to port casks from Portugal. That second maturation brings flavors you won’t often find in standard bourbon casks: think red fruits, chocolate, nuts, and spice. The port casks don’t turn Quinta Ruban into a sweet port, but they do lend it a darker, fuller profile. Today’s Glenmorangie Quinta Ruban is 14 years old and is bottled at 46% alcohol by volume (ABV). According to the distillery, the whisky spends that time in a combination of bourbon and port casks. Where does the name Glenmorangie Quinta Ruban come from? The name of the Glenmorangie whisky springs from that cask combination. The first part is Portuguese: a quinta is an estate or farm, often with vineyards. In Portugal’s Douro Valley, the term is widely used for wineries and vineyards where grapes for port are grown. The second part is Gaelic: Ruban refers to ruby-red. Together, the words can be loosely read as ruby-red vineyard or ruby-red wine estate. The team at Glenmorangie chose this name with purpose. Quinta Ruban gains its deep color from maturation in Portuguese port casks. The name nods both to the origin of the casks and to the hue the whisky develops as it ages. And in flavor, too, the whisky marries sun-drenched Portugal with unmistakably Scottish tones. What does Glenmorangie Quinta Ruban taste like? Glenmorangie Quinta Ruban weaves fruit and chocolate together with fresh mint and a spicy edge. - Nose: Mandarin, dark chocolate, walnuts, mint, and a light hint of marshmallow. - Palate: Red fruits, orange, chocolate, black pepper, and nuts. - Finish: Long, lightly spiced and dry, with mint, cocoa, and fruit. A name that tells you exactly what’s in the bottle Unlike some other whisky names, Glenmorangie Quinta Ruban isn’t invented or tied to an ancient Scottish place. Curious about the meaning behind other whisky names? Explore our other Whisky Names Explained articles. FAQ - What does Quinta Ruban mean? Quinta refers to a Portuguese wine estate, while Ruban in Gaelic points to ruby-red. - What does Glenmorangie Quinta Ruban taste like? The whisky shows notes of red fruit, dark chocolate, orange, mint, nuts, and spice. - How old is Glenmorangie Quinta Ruban? The current Glenmorangie Quinta Ruban is 14 years old and bottled at 46%.

Drama Club opens in Chicago Chicago hospitality team Scofflaw Group has opened an agave bar in the city called Drama Club. Drama Club marks the latest concept from the group behind a number of other Chicago cocktail bars, including Scofflaw, Slippery Slope, Heavy Feather, Moonlighter and Outside Voices. Scofflaw is the group’s flagship venue, which opened in 2012 with a programme centred on gin. The bar was a finalist for Best New American Cocktail Bar at the eighth annual Spirited Awards. For Drama Club, the concept is focused around agave, with the team claiming to have one of the largest Tequila and mezcal collections in Chicago. “We wanted to build a place where you can get a great drink at a great price in a beautiful room,” said the Scofflaw Group team. “This neighborhood is full of people who love a good bar and we want Drama Club to be theirs.” The bar’s cocktails are priced at US$12 and are split between Drama Club signatures and takes on classics. The Drama Club Margarita is made with Real Del Valle Tequila, Fidencio Mezcal, El Acabo Raicilla, curaçao, lime, agave and chilli salt. It also has a mini version priced at US$6. Other highlights include the Offline Crush, which is described as a refreshing mezcal Sour made with salted cucumber juice, lime, green cardamom and mint, and an Espresso Martini-meets-Carajillo cocktail called For Funsies, which contains Tequila, rum, Licor 43, cold brew, banana oleo and a plantain chip garnish. Elsewhere, a riff on the Gibson, called Gib’s Son, combines Skiptic Gin, Comoz Vermouth, sotol and pickled onion. A Pina Blanca is then made with mezcal, pineapple-infused Cocchi and Salers, and garnished with a torched pineapple. The bar’s interior features orange velvet, serpentine banquettes and tropical greenery, with nightly DJs providing the sounds. Bree Romero is Drama Club’s general manager, while Jason Basa Nemec leads the bar programme. The bar is located at 819 N. California Ave at the border between Ukrainian Village and Humboldt Park. For more new bars, see our roundup of the hottest openings from spring. Related news The world’s hottest bar openings from spring 2026