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The Kentucky based New Riff Distilling has announced the launch of its third annual Headliner whiskey, celebrating the distillery’s independent spirit while supporting local charities. New Riff Headliner 2026 (59.4% ABV) is a blended American whiskey comprising three distinct whiskeys, all aged for at least 10 years: 50% 11 Year Old Malted Rye Bourbon, 25% 11 Year Old Rye and 25% 10 Year Old Balboa Rye. More than a decade after filling its first barrels, New Riff continues to demonstrate that honouring whiskey tradition does not mean following convention. The 2026 Headliner reflects that philosophy, bringing together some of the distillery’s oldest and most distinctive whiskeys in a blend that is unmistakably New Riff. This year’s release continues the Headliner tradition of supporting local charitable causes, with proceeds from bottle sales benefiting two regional non-profit organisations. Big Brothers Big Sisters of Greater Cincinnati which provides mentoring services to more than 1,000 children and their families each year across 13 counties in Ohio, Kentucky and Indiana. Tri-State Trails which works to connect people and places through a regional trail and bikeway network, enhancing community vibrancy and promoting greater equity. New Riff Headliner 2026 opens with rich oak layered with dark fruit and pine on the nose, followed by the familiar New Riff notes of clove, black pepper and warm baking spice. The palate is rich and balanced, opening with fig, raisin and honeyed currant before deep oak and dark spice develop across the mid-palate. The finish is long, resinous and dry, with lingering oak tannins, pine, black pepper and a final echo of dark fruit. Commenting on the launch, Brian Sprance, Master Distiller, said: “We always look forward to creating Headliner each year because it gives us a chance to step outside our everyday work and approach blending as a true creative exercise. It’s an opportunity to revisit some of our favourite whiskies from throughout the years and experiment with combinations we might not otherwise explore. We started with a lot of possibilities but kept coming back to three standout components. Maybe it’s no coincidence that some of our favourite punk bands only needed three members. This trio just worked, creating something exciting, distinctive and driven by our way of doing things.” Limited in quantities, New Riff Headliner 2026 will be available from July 24th via the New Riff Whiskey Club website, for a RRP of $150.00. Leave a comment

What's The Best-Selling American Whiskey In 2026? Few countries do whiskey better than the United States — we literally can't get enough of the stuff! American whiskey generates a staggering $5 billion in domestic revenue every year (per Distilled Spirits Council of the United States). That appetite for the homegrown stuff got us wondering: What's the best-selling American whiskey as of 2026? The obvious guesses are big-name brands like Jack Daniel's or Johnnie Walker, but according to Drinks International, it's Michter's that currently holds the No. 1 spot. Michter's has held this title for three years running. While you'd logically expect the best-selling brand to be affordable, Michter's is considered a premium label, with standard bottles typically ranging from $55 to $150. It also produces luxury whiskeys, and its ultra-aged, limited-release Michter's Celebration Sour Mash can set buyers back upward of $6,000. But thanks to its strict production methods and popularity among bartenders, many believe its products are worth every penny. What sets the brand apart are its unique methods, and the secret is in the barrel. Much of whiskey's color and flavor comes from the wood. Michter's, however, takes barrel-making a step further than most. Its oak barrels are air-dried outdoors for up to five years, mellowing the harsh, bitter compounds and setting up a smoother pour. Then comes the signature move: toasting the inside of each barrel before it's charred. This caramelizes the wood's natural sugars into a "red line" that the whiskey soaks into as it ages, extracting extra flavor and color that a charred-only barrel simply couldn't match. The result is a whiskey that expresses a complex blend of bold, smoky flavors alongside milder, sweeter notes. Read more: What Is Imitation Crab? Advertisement It's not just the barrels that put Michter's in a league of its own Beyond being America's best-selling whiskey brand, Michter's traces its roots to a distillery founded in 1753, when Swiss Mennonite farmer John Shenk founded a distillery in Schaefferstown, Pennsylvania. The brand has since moved its operations to Kentucky, where the state's climate plays its own role in shaping the whiskey's famously complex flavor. Kentucky's hot summers and dry winters put constant pressure on the barrels, pulling whiskey deep into the wood as it expands in the heat, then pulling it back out as the wood contracts in the cold. Michter's leans into this even further with heat cycling, deliberately warming and cooling its warehouses each winter to force extra rounds of this push-and-pull. While this is certainly a costly process, every cycle means the whiskey has more contact with the wood, and with more contact comes more flavor. While the maximum entry proof for bourbon is 125, Michter's whiskey also enters the barrel at a significantly lower proof than most other brands, meaning there's more water and less alcohol relative to the spirit. Here's how the science works: Overly harsh oak flavors are caused by phenol compounds, natural byproducts of the wood. Water breaks down these compounds, resulting in a sweeter and smoother final flavor. Higher-entry-proof whiskeys, by contrast, dissolve fewer phenols and extract more intense compounds, leaving them more prone to astringency. Entering the barrel at a lower proof also means less water needs to be added to bring the whiskey down to its final bottling strength. To the whiskey connoisseur, the result is a less diluted pour that lets the barrel's original aged character shine. Want more food knowledge? Sign up to our free newsletter where we're helping thousands of foodies, like you, become culinary masters, one email at a time. You can also add us as a preferred search source or follow us on Google. Read the original article on Food Republic.

Apogee to buy Luca Mariano Distillery for $19.5m Nevada-based wine and spirits firm Apogee 21 has won a bid to buy bankrupt Kentucky distillery Luca Mariano and signed a deal to acquire a Californian whiskey maker. Luca Mariano Distillery (LMD) in Danville entered a court-supervised sale process in January 2026 after filing for Chapter 11 bankruptcy just months after opening. Apogee 21, the parent company of A21 Wine & Spirits, is located in Henderson near Las Vegas. The firm disclosed that it has been selected as the successful bidder in the bankruptcy process for Luca Mariano Distillery. The US$19.5 million deal includes LMD’s 529-acre distillery campus, production facilities, real estate, brand assets, and approximately 6,600 ageing Bourbon barrels. LMD has accumulated a high level of debt, with liabilities estimated between US$10m and US$50m. LMD owes US$1.28m to Keystone Industrial for construction work. To fund the purchase of LMD, Apogee 21 will aim to secure US$7m from a newly formed strategic investor group, with the rest through senior secured debt and other financing sources. The Nevada-based company also intends to raise US$20m by selling shares through a Series D offering. Furthermore, Apogee 21 has signed a letter of intent (LOI) to buy Rod & Hammer’s whiskey brand and its distillery in the Californian city of San Luis Obispo. The deal also includes a canning line, whiskey inventory, tasting room, trademarks, and other brand assets. Apogee 21 believes this acquisition would provide “access to valuable aged inventory” and established premium whiskey brands. It will also enable the company to make ready-to-drink (RTD) cocktails for Rod and Hammer, as well as brands in A21’s portfolio like Monkey in Paradise Vodka. Apogee 21’s portfolio also includes John Lee Hooker whiskey, Andale Tequila and Blue Nectar Tequila, and three wine brands. Earlier this year, Apogee added the Noble Oak brand, which includes Bourbon and rye whiskey, to its portfolio. It acquired the brand’s parent company from Scottish spirits firm Edrington, owner of The Macallan. As part of the Noble Oak transaction, the company acquired approximately 11,500 barrels of ageing whiskey inventory. The company added that this deal boosts its presence in the American whiskey category while expanding its regional distillation and distribution network. It also creates new opportunities in direct-to-consumer (DTC) sales, private barrel programmes and product development. Last month, 1,800 cases of Noble Oak were stolen in Philadelphia, described as “one of the largest known Bourbon thefts in the region”. Strategy targets spirits M&A Apogee 21 says these deals provide the company with a permanent home for its spirits portfolio and turn the business into a “vertically integrated spirits platform with production, ageing, bottling, warehousing, tourism, and hospitality capabilities”. The company noted that its business strategy focuses on five initiatives, including buying and growing premium spirits brands with “strong consumer appeal and scalable distribution opportunities”, as well as integrating production capabilities through acquisitions to “improve margins, create supply chain efficiencies, and support future product innovation”. It also intends to expand DTC opportunities, private barrel programmes, hospitality experiences, and tourism initiatives, and use data, AI and digital marketing to improve operational efficiencies. Lastly, through its purchase of barrel inventories and production sites, the company will “create additional revenue streams through bottling programmes, private label opportunities, barrel sales, and innovative asset monetisation initiatives”. Related news Former Jack Daniel’s Cooperage closes in Alabama Neace Ventures invests in Copper & Kings Weavers sacked from Uncle Nearest amid federal investigation

U.S. Ambassador Pete Hoekstra toasts a shot of whiskey to U.S.-Canada partnership U.S. Ambassador to Canada Pete Hoekstra finished his talk at the Pacific Northwest Economic Region summit in Edmonton with a shot of whiskey — toasting to U.S.-Canada relationships and partnerships. In his fireside chat on Monday morning, Hoekstra spoke about the shared responsibility between the two countries to reach a deal. He said Canadians don't think very highly of the U.S. right now, which is making it more difficult for politicians to reach an agreement. "I think it would be helpful if we had 300 to 400 people leave here, on both sides of the border, talking about how important this trade relationship is to national security, economic security and personal security," Hoekstra said. "That this relationship is so critical, we need to grow it and we need to stabilize it, and the future will be very, very bright for all of us." Canada is currently preparing for negotiations with Washington over the Canada-U.S.-Mexico trade agreement, after the U.S. declined to renew it by a July 1 deadline. Both Canada and Mexico have agreed to team up to try to get the U.S. to cut auto tariffs on imports from the two countries. "We're going to end up with a deal between two large trading partners," Hoekstra said. "The president and his team have clearly indicated that they don't see it in the best interest to extend USMCA. They're continuing to have discussions, and we'll see where they end up." Smith confident that major projects will be built Alberta Premier Danielle Smith told attendees later Monday afternoon that when it comes to major projects such as the recently announced Meta AI data centre and the West Coast pipeline, Canadians will be persuaded by shovels in the ground — not just words. Smith said she's confident in the steps that are happening for those major projects to be built. The province is looking to get final conditional approval for the West Coast pipeline by Oct. 1 and final permit approvals by September 2027 — when construction can begin. "You won't have too long to wait for the proving point on that but I think we're already beginning to see with some of these projects being announced, that would not have been the case if we were having this conversation 18 months ago," Smith said. When asked if the looming Oct. 19 referendum, particularly the separation question, might impact investment, Smith did not provide a direct answer. She said according to the polls it seems the majority of Albertans are in favour of remaining, and that the only thing the province can do is make the case for remaining. Smith said investors will see the outcome on Oct. 19. "I think that people in Alberta respect democracy, respect the process and it'll be my job after that for the losing side to understand that they've been heard and to also try to heal that divide," Smith said. –With files from the National Post Related Bookmark our website and support our journalism: Don't miss the news you need to know — add EdmontonJournal.com and EdmontonSun.com to your bookmarks and sign up for our newsletters here. You can also support our journalism by becoming a digital subscriber. Subscribers gain unlimited access to The Edmonton Journal, Edmonton Sun, National Post and 13 other Canadian news sites. Support us by subscribing today: The Edmonton Journal | The Edmonton Sun.

Connemara, one of Ireland’s few peated single malt whiskey producers, has launched Connemara Gold, a lightly peated expression aimed at newer drinkers. The whiskey will be available in France from August 2026, with additional European markets to follow later in the year. The new bottling is priced at €23.50 (~£20) RSP. Connemara Gold combines the distillery’s craft with a more accessible flavor profile and responds to growing interest in Irish single malts among blended whiskey fans across Europe. The expression draws on the 18th-century tradition of drying malting barley over peat fires. This method has long set Connemara apart from other Irish distilleries, as most Irish distilleries are known for triple-distilled whiskeys. Connemara double-distils its single malt, which the brand said delivers “a richer, more expressive flavour profile.” Connemara Gold has been matured in ex-bourbon casks. According to the official notes from the brand, this creates a smooth and creamy taste, with flavors of pear, peach, cereal and a whisper of smoke. Bottled at 40% ABV, the whiskey is designed for a range of serves. It can be enjoyed neat, over ice, in a highball, or as the base of a whiskey cocktail. 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. Sarah Dowling, senior blender, Scotch and Irish at Suntory Global Spirits, commented: “Connemara Gold offers an extremely balanced drinking experience. The fruity sweetness and creamy notes sit alongside a gentle whisper of smoke that builds in flavour and intensity. This expression is unmistakably Connemara, but even more approachable for newer drinkers exploring peated whiskey for the first time.” Connemara is part of the portfolio of Suntory Global Spirits, formerly known as Beam Suntory, which rebranded in 2024. Kirsteen Beeston, senior global marketing director, Scotch and Irish at Suntory Global Spirits, said: “Drinkers around the world are increasingly curious about Irish single malts. They want something with more character than a blend, but they don’t necessarily want to begin with the most intense smoky flavour.” Beeston continued: “Connemara Gold is the answer, it’s expertly crafted and offers exceptional value.”

The Fascination of Japanese Whisky: Raphaël Cristini about Nikka More than 90 years ago, Masataka Taketsuru laid the foundation for one of Japan’s most renowned whiskey brands when he founded Nikka Whisky. Today, the company is recognized worldwide for its artisanal precision, exceptional blends, and a philosophy that blends tradition and innovation. Raphaël Cristini, Brand Ambassador for Nikka Whisky at La Maison du Whisky for Europe, the Middle East, and Africa, brings this story to the international bar scene and to whiskey enthusiasts around the world. In this interview, Cristini discusses Nikka Whisky’s philosophy, the international success of Japanese whiskies, and the unique characteristics that set Nikka apart from other whisky brands. He also explains the role that craftsmanship, blending, and terroir play in the quality of the whiskies and why, for him, the brand embodies far more than just excellent spirits. Raphaël, first tell us about yourself: How long have you been in the spirits industry? Where have you worked before? Raphaël Cristini: I’ve been working in the drinks industry for around ten years now. My older brother worked in the wine and champagne industry, and I always admired that world growing up. When I started university in France and later in the Netherlands, I began working in cocktail bars and quickly fell in love with hospitality and all things drinks. What started as a student job quickly turned into a real passion. I became fascinated by spirits, how they’re produced, the history behind them, and the culture surrounding them. After finishing my studies, I joined Rémy Cointreau in South Africa, working with brands such as Bruichladdich, The Botanist Gin and Mount Gay Rum. Later I moved into hospitality consulting, working on projects around the world, from developing premium spirits brands to helping open high-end cocktail bars. In 2023 the opportunity to join Nikka Whisky came along, and for me it was a dream. Nikka has such an incredible heritage and philosophy, so it felt like the perfect next chapter. Since February 2023, you have been working at LA MAISON DU WHISKY as Brand Ambassador for Nikka Whisky in Europe, the Middle East and Africa. What do you personally associate with Nikka? Why is the brand a perfect fit for you? Raphaël Cristini: For me, Nikka represents quality, passion, craftsmanship, history and diversity. One of the things I love most about the brand is the incredible range of spirits we produce. Of course, Nikka is famous for its whiskies, but we also produce Coffey Grain, Coffey Malt, vodka and gin. That diversity means we can connect with very different audiences from whisky collectors to bartenders and chefs. Personally, I’m fascinated by production techniques and the history behind spirits, and Nikka has an extraordinary story to tell. The journey of Masataka Taketsuru, studying whisky in Scotland and bringing that knowledge back to Japan and creating his own Nikka approach to whisky making is one of the most inspiring stories I know. At the same time, Nikka is deeply connected to the food and beverage scene. Our whiskies and spirits are used everywhere from neighbourhood and world’s best cocktail bars to Michelin-starred restaurants. That creative environment is something I absolutely love being part of. Let’s talk about Nikka: how long has the brand been around? Tell us about its history and development! Raphaël Cristini: The story of Nikka begins with Masataka Taketsuru, widely considered the father of Japanese whisky. In 1918 he travelled to Scotland to study whisky production, becoming the first Japanese person to learn the craft directly at its source. He studied organic chemistry at the University of Glasgow and completed apprenticeships at several Scottish distilleries. When he returned to Japan, he helped establish the first Japanese whisky distillery before eventually founding Nikka in 1934. His first distillery, Yoichi, was built in Hokkaido because the climate reminded him of Scotland. Yoichi still produces whisky using traditional coal-fired pot stills, a very rare technique today that gives the whisky its distinctive character. Later, in 1969, Nikka opened the Miyagikyo distillery, located in a beautiful valley surrounded by mountains and rivers. Miyagikyo produces a softer, more elegant style of whisky. For many decades, Japanese whisky was produced almost exclusively for the domestic market. From the early days of the industry in the 1920s until around the late 1990s, most Japanese whiskies – including Nikka – were rarely exported and were largely unknown outside Japan. In the early 2000s, curiosity about Japanese whisky began to grow internationally and several bottles were submitted to the international whisky competitions where they were tasted blind by expert judging panels. In 2001, Nikka Yoichi 10 Year Old was awarded “Best of the Best” whisky at the Whisky Magazine Awards after a blind tasting in London. This moment was a turning point. It introduced Japanese whisky to the global whisky community and sparked a new fascination among enthusiasts and collectors. From that point on, interest in Japanese whisky grew rapidly, helping establish Nikka and Japanese whisky as some of the most respected spirits in the world today. Japanese whisky is very popular at the moment. Why? Raphaël Cristini: Japanese whisky has gained worldwide recognition because of its balance, elegance and attention to detail. Japanese producers place enormous importance on craftsmanship and precision. There is also a strong philosophy of harmony creating whiskies where every element works together seamlessly. Another important factor is blending. Japanese whisky houses, including Nikka, have extraordinary blending expertise. The goal is often not just power or intensity, but balance and complexity. Over the past two decades international awards and growing curiosity from consumers have helped Japanese whisky reach a global audience. Today many people see it as one of the most refined styles of whisky in the world. What sets Nikka apart from other whisky brands? Raphaël Cristini: What I believe that truly defines Nikka is the philosophy of its founder, Masataka Taketsuru. He came from a family of traditional sake producers, the Taketsuru Shuzo brewery. In Sake brewing, the earliest stages of production are extremely important because that is where many of the aromas and flavours develop. Taketsuru brought this mindset into whisky making. For him, great whisky was never only about aging or the type of cask used, but about paying attention to every single step of the process. At Nikka, every stage of production is considered equally important. For example, we work with multiple yeast strains, different fermentation times, varying peat levels in the barley, different still types and shapes, and a wide range of cask types. On top of that, our casks mature in different environments across Japan, creating unique micro-aging conditions. It’s also important to say that this doesn’t mean one philosophy is better than another, it’s more the question of a different approach and goal. I can’t speak for every distillery, but generally many distilleries work with a relatively consistent house style or recipe, and you will often find that same DNA running through all their expressions. At Nikka, the approach is different. If you didn’t know the whiskies, it would sometimes be difficult to immediately recognise them as coming from the same producer, because the production methods behind each expression are very different. However, what you will always find is a shared philosophy and certain common characteristics: in Nikka whiskies that are balanced, elegant and complex, never aggressive, and always designed with harmony in mind. This philosophy allows Nikka to create whiskies that are incredibly diverse in style. It’s a brand that appeals to whisky experts and enthusiasts who love complexity, but also to curious bartende

A team of scientists has begun the first analysis of a whisky matured in Antarctica, aiming to determine what three years at temperatures as low as -35°C did to the spirit's maturation, chemistry and taste. Isla Marambio, made by the Argentine distillery La Alazana, is billed as the world's first whisky matured in Antarctica. It was created for The 8 Continent Series, a collection of eight single malts —one from each continent— curated by Daniel Monk through Cask World. All eight will be analyzed over six months by Dr. Aline Bortoletto, a Brazilian food scientist specializing in the chemistry and sensory science of alcoholic beverages, and her team at INOVBEV in São Paulo. The whisky was first matured for five years at La Alazana, in Andean Patagonia. Its casks were then flown south to Base Marambio, the Argentine research station on Marambio Island —known internationally as Seymour Island— aboard a military Hercules with support from Argentina's Armed Forces. Néstor Serenelli, who founded the distillery with his wife Lila, traveled with the casks and settled them into an uninsulated hut on the ice, where they stayed for three years in temperatures ranging from around -35°C to +10°C, with frost forming on the wood. Lila later made the journey south to bring the matured whisky home. It is the coldest of the eight climates in the study, and the first time a whisky matured in Antarctica has been examined scientifically. According to Lila Serenelli, the deep cold appears to have drawn flavor from the wood while holding the spirit in and reducing evaporation, leaving a floral note she says she does not detect in the distillery's other whiskies. What the study is looking for Over six months, Dr. Bortoletto and her team will build a detailed chemical and sensory profile of each whisky, combining techniques such as gas chromatography with a trained sensory panel, then compare the results across the eight climates using statistical models. Titled Climate-Driven Maturation Signatures in Global Whisky: A Comparative Multi-Continental Chemical and Sensory Study, it is presented as the first scientific comparison of single malts matured across every continent. The findings will be recorded in an international scientific report, which organizers say would be presented at food and beverage science conferences, with the aim of helping producers understand how their own climate and environment shape the spirit. The Serenellis and La Alazana La Alazana sits in Las Golondrinas, near Lago Puelo, in the Andean foothills of Patagonia. Lila and Néstor Serenelli founded it in 2011 as Argentina's first single malt producer, in a country far better known for its wine. They grow all their own barley and distill in copper pot stills of their own design. Lila trained at Scotland's Heriot-Watt University —the first Argentine to do so— before returning home to shape a distinctly Argentine whisky. Separately from The 8 Continent Series, the Serenellis sent two other barrels to Base Belgrano II, an Antarctic station even farther south and colder than Marambio, where they will continue to mature for several more years. The 8 Continent Series The 8 Continent Series brings together eight distilleries, each with a whisky made on a different continent. The collection follows the eight-continent model, which includes Zealandia, the largely submerged landmass encompassing New Zealand that some geologists have recognized as the eighth continent since 2017. | Distillery | Country / territory | Continent | |---|---|---| | La Alazana | Argentina (Antarctic whisky) | Antarctica | | Union Distillery | Brazil | South America | | Shelter Point | Canada | North America | | Penderyn | Wales | Europe | | Boplaas | South Africa | Africa | | Rampur | India | Asia | | Lawrenny | Tasmania | Australia | | Pokeno | New Zealand | Zealandia | The markedly different climates of each whisky are central to the study: all eight matured in conditions far removed from whisky's traditional homes in Scotland and Ireland. How different climates shape whisky Lila Serenelli, co-founder and head distiller at La Alazana, said: “We are a small family distillery in Patagonia, and to have made the first whisky ever matured in Antarctica is something we are enormously proud of. I trained in Scotland, but everything we do here is our own, shaped by our mountains, our water and our climate. Standing on the ice, looking out at the frozen sea and knowing our whisky had spent three whole years out there, brought tears to my eyes.” Néstor Serenelli added: “Taking our casks to Antarctica on a military flight, and placing them on the ice myself, is something I will never forget. We did this as Argentines, doing what no one had done before, and we are not finished yet.” Dr. Bortoletto said: “This is genuinely uncharted territory. No study has examined how single malt whisky matures across climates this different, from the heat of northern India to the freezing cold of Antarctica. By combining chemical and sensory analysis, we hope to give whisky lovers, and producers, a clearer picture of how much different climates and place shape what ends up in the glass.” Daniel Monk, curator of The 8 Continent Series and founder of Cask World, said: “Lila and Néstor are the ones who made this possible. I had the idea when I dreamed of a collection with a whisky of every continent and found that Antarctica was difficult if not impossible, but they did the work, overcoming every challenge to mature whisky in Antarctica.” He added that while Scotland and Ireland are the spiritual homes of whisky, the collection sets out to explore how far the spirit has traveled and how it is now made all over the world, in different climates. He said the study could provide useful data toward making whisky production more sustainable in the future, if producers learn to work better with their own climates. Top Comments Disclaimer & comment rules- Pugol-H Read all commentsMoving casks of whiskey, single malt, around different locations, including Antarctica, then checking the taste, which means drinking it, is this for real!!! Posted 17 minutes ago 0However it tastes its Carbon footprint is enormous, not to mention the scientific resources used. And for what??? Sheer madness, from people with far too many resources and too little to do, and certainly no worthwhile contribution to make. Defund them. Please log in or register (it’s free!) to comment. Login with Facebook

Fireball is leaning into sneaker culture and celebrating “unplanned moments” to promote its new Stash Flask.   The cinnamon whisky brand recently announced the upcoming drop for its “Fireball Sneaks”: black and red Fireball-branded high tops with flame designs. But the sneakers have a hidden utility: a custom-built compartment designed to hold the brand's new Stash Flask. The brand recently released the Stash Flask, which is described as a “lightweight, flexible, resealable 200ml pouch,” which comes with four shots of Fireball.  The Fireball Sneaks have a zippered compartment in the tongue of the shoes specifically designed to hold the Stash Flask. “Sneaker culture is all about being ready for what's next—whether that's chasing a drop or making memories with friends,” says Danny Suich, senior global brand director for Fireball. “That same hype around discovery and the element of surprise inspired the Stash Flask and our Sneaks." advertisement advertisement The Fireball Sneaks drop July 24 via Flaviar at http://www.fireballsneaks.com/. They are available in a bundle along with a 66-proof Fireball Cinnamon Whisky Stash Flask, an extra pair of Fireball yellow laces and a custom drawstring shoe bag for $25 plus shipping. Consumers have one hour after the drop to enter their info, after which 50 winners will be randomly selected to complete their purchase. The new Fireball Stash Flask, in both 42- and 66-proof versions, is also available at retailers nationwide for $3.99 per pouch. The brand is promoting the flask and sneak drop via its social media platforms @Fireballwhisky.

Japanese whisky has won several awards for its quality and craftsmanship, gaining global recognition and leading to the emergence of more micro distilleries in the market in the process. In 2025, Japan's whisky exports rose 12 percent to about 49 billion yen, and the number of distilleries soared to over 120, more than five times the number a decade ago. Boutique-style distilleries are adding to the growing number of whisky producers and committing to new initiatives, such as promoting tourism, supporting local craftsmanship and forming partnerships. Saburomaru Distillery, owned by Wakatsuru Shuzo Co, is located in Toyama Prefecture. The distillery is diversifying its operations by capitalizing on regional resources. It attracts roughly 45,000 customers a year who come to take a tour of the facility and visit the adjacent restaurant. The distillery developed a cast copper pot still using the technique of Takaoka Copperware, a traditional local craft. Its smoky Saburomaru single malt series, born out of the pot still, often sells out quickly. The distillery in 2024 launched Re:Cooperage, a business to repair and remake barrels to address a shortage of aging barrels. Prior to this, it established T&T Toyama in 2021, a bottler of Japanese whisky, jointly with Tadaaki Shimono, owner of a local whisky retailer, Maltoyama. T&T Toyama, which offers high-end whisky, purchases unaged spirits from small domestic distilleries and matures them itself, having released its first products last year. The business model supports small distilleries' cash flow by purchasing unaged spirits. "We want to make (Japanese whisky) a globally competitive industry, not just a passing trend," President and CEO Takahiko Inagaki said. Niigata Kameda Distillery, located in Niigata Prefecture, was built by Otani Co, a "hanko" seal maker. Part of the distillery's logo features a turtle stamp. Komaki Distillery, operated by Komaki Jozo Co. in Kagoshima Prefecture, applies its shochu-making technique to whisky production. The whisky is matured in barrels made from Yakusugi cedar. Hida Takayama Distillery, operated by Funasaka Shuzouten Co. in Gifu Prefecture, is housed in a former elementary school building. The company's Shiori Tsujimoto said they hope visitors enjoy the distillery and the atmosphere of the old school, where messages remain on a classroom blackboard. In April, Ryoko Yomiuri Publication Co. began selling the Japanese Whisky Passport Doincho, or copper stamp book, for 2,500 yen. Customers purchase stamps from 28 small distilleries across Japan and attach them to the designated pages. Upon completing the collection of all distillery stamps, customers can receive a copper commemorative card for a fee. The company hopes that customers will visit a variety of distilleries to see how tastes can differ depending on the stills and local climate of each distillery. The initiative is also intended to draw foreign tourists to regional areas. "We hope (the stamp tour) encourages people to visit," Genya Kunii from Kiuchi Sake Brewery Co in Ibaraki Prefecture, one of the 28 distilleries, said. Distillery tours by bus featuring a bar are also gaining popularity. © KYODO No Comment Login to comment

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The House of The Viceroy 1977 debuted with the Founder's Edition, a 15-year-old Speyside single malt Scotch, and the Monsoon Heat Premium Botanical Gin. Founded by Rakesh Rathod, the independent luxury spirits brand introduced the non-chill-filtered Founder's Edition at 46.3% ABV, using first-fill European oak hogsheads to develop its rich texture and orchard-fruit character, while Monsoon Heat features a vapour-infused, spice-forward botanical profile. The Founder's Edition is limited to 803 individually numbered heavyweight gold-crested decanters, targeting whisky collectors and connoisseurs. Meanwhile, Monsoon Heat is produced using copper-basket vapour infusion with botanicals including black pepper, green cardamom, Scottish juniper and dehydrated citrus peel. Bottled at 42% ABV, the gin has already earned two Gold medals at The Global Spirits Masters 2026. Together, the releases reflect the growing demand for premium spirits that pair traditional production methods with distinctive brand storytelling. The collection also highlights the continued appeal of limited-edition bottlings and cross-cultural luxury positioning within the global beverage market. Ultra-Aged Single Malts The House of The Viceroy 1977 Launches Founder’s Edition Scotch Trend Themes - Limited-edition Spirits — Scarcity-driven bottlings with numbered decanters create new value around collectibility, provenance, and premium resale potential. - Cross-cultural Luxury Branding — Heritage production paired with globally inspired narratives expands premium spirits beyond regional identity into culturally layered luxury experiences. - Botanical Craft Distillation — Vapour-infused spice and citrus profiles signal room for differentiated gin expressions that blend traditional equipment with distinctive flavor architecture. Industry Implications - Luxury Spirits — Premium whisky and gin portfolios are increasingly shaped by exclusivity, craftsmanship, and storytelling that elevate bottles into status collectibles. - Alcoholic Beverages — Consumer interest in small-batch production and distinctive flavor profiles is reshaping product development across mature beverage categories. - Luxury Packaging — Heavyweight decanters, gold crests, and individualized numbering demonstrate how packaging can transform spirits into display-worthy collectible assets.

The Glenturret Lalique Restaurant has been added to 50 Best Discovery, an in-depth collection of city guides showcasing restaurants, bars, hotels and vineyards worldwide. The two-Michelin-star venue is located within Scotland’s oldest working distillery in Crieff, Perthshire. The listing follows the addition of more than 650 new venues to 50 Best Discovery in July 2026. More than 75 cities and towns are now represented on the platform for the first time. The latest update features more than 210 restaurants, 110 bars and 130 hotels. It also integrates more than 190 vineyards as a new category. With the additions, 50 Best Discovery now includes over 3,500 hospitality establishments across more than 800 cities and towns worldwide. Each venue is selected after receiving votes from the expert Academies that create 50 Best’s global and regional lists. More than 3,000 Academy members vote for the featured venues. The Glenturret Lalique Restaurant opened in 2021, combining fine dining with whisky heritage. Under executive chef Mark Donald, the restaurant received its first Michelin Star seven months after opening. It has held a second star since February 2024. “To be recognised on the 50 Best Discovery list is a tremendous honour and a testament to the passion, dedication, and hard work of everyone at The Glenturret,” said Mark Donald, executive chef at The Glenturret Lalique Restaurant. “This recognition celebrates our team’s commitment to showcasing the incredible potential of Scotland’s natural larder while creating memorable dining experiences that resonate with every guest who joins us.” 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 dining room overlooks the River Turret and is surrounded by the distillery’s grounds. The menu draws on ingredients from Scotland, the wider UK and beyond, with the team maintaining close ties to local growers, producers and fishers. The restaurant offers a tasting menu only, priced at £220 per person. It is served for dinner from Wednesday to Saturday, with wine pairing available. Guests can extend their visit with an overnight stay at Aberturret Estate House, the distillery’s onsite accommodation. The gastronomic overnight stay starts at £790 for double occupancy. The Glenturret has produced small-batch single malt Scotch whisky since 1763. The distillery, in the Hosh at Crieff, offers daily tours, tailored whisky experiences and the Dram Bar, alongside an exclusive Lalique Boutique.

The India–UK trade deal is officially in force, ushering in lower tariffs, cheaper goods, and greater trade opportunities between the two nations. The Comprehensive Economic and Trade Agreement (CETA) and the Double Contribution Convention (DCC), formally known as the Agreement on Social Security, came into effect on 15 July 2026, marking a significant milestone in UK–India economic ties. While the deal was signed on 24 July 2025, it only became legally effective a year later after both countries completed their domestic ratification processes. Indian Prime Minister Narendra Modi said the agreements would create 'tangible opportunities' for businesses, workers, and consumers in both countries. 'CETA will give new momentum to our farmers, entrepreneurs, and MSMEs,' Modi said. He pointed out how the deal will boost partnerships in technology, professional services, and innovation while helping to sustain skilled Indian workers in the UK. British Goods Set for Price Cuts Import duties will be cut gradually in the India-UK trade deal to enable people to access a number of British products. Tariffs on Scotch whisky will be reduced from 150% to 75% immediately, and then to 40% over the next 10 years. For UK whisky producers and exporters, the tariff cuts are expected to open greater access to India's fast-growing premium spirits market. Luxury cars, including models from Rolls-Royce, Jaguar Land Rover, Bentley, and Aston Martin, are also expected to benefit, with tariffs reduced on eligible UK vehicle imports within agreed quotas. Other British goods that can be more affordable include chocolates, biscuits, salmon, cosmetics, and medical devices. Lower tariffs would make it easier for UK companies to sell into India, especially in sectors where high import taxes have previously made products expensive. Wimbledon Towels Lead India's UK Export Push Indian exporters are set to benefit as the trade agreement cuts or reduces tariffs on 99% of Indian exports by value shipped to the UK. Welspun Living, the manufacturer of Wimbledon's championship towels, said the India-UK trade deal has sparked increased interest from British retailers and is expected to improve India's competitiveness against Bangladesh and Pakistan in the UK textile market. Other sectors that are set to benefit include garments, footwear, leather goods, marine products, engineering goods, and processed foods. Research firm CareEdge said bilateral India-UK trade could grow by around 15% annually through 2030, up from the historical growth rate of around 10–12%. Experts Warn Tariffs Alone Will Not Guarantee Success While the trade deal has generated optimism, experts warn that lower tariffs alone won't automatically lead to stronger trade. The Delhi-based Global Trade Research Initiative (GTRI) said that more than half of India's exports to the UK were already duty-free before the deal. According to GTRI founder Ajay Srivastava, 'The real test is whether products that previously faced UK tariffs of 4-16%... see higher export orders, larger export volumes and better profit margins.' He expects the deal's full impact to be felt over the next one to three years. New Opportunities, New Challenges Although the trade deal may cut tariffs, businesses still have to deal with paperwork, origin certification, and compliance requirements before they can benefit. Many Indian exporters have previously missed out on trade deals because smaller firms don't know how to claim tariff benefits. They may also have to renegotiate prices with UK buyers as duties fall. Srivastava said that stronger government and industry support would be essential. He also warned that the UK's planned carbon border tax and steel restrictions can curb some of the agreement's benefits. As the agreement takes effect, businesses in both countries will start navigating a new trading environment, with its overall impact expected to become clearer in the years ahead.

The Islay Rum Company launched its first single cask expression, The Original Islay Rum Sherry Wood, featuring spirit distilled during the brand's earliest 2022 production and matured in a single oloroso Sherry cask. Produced at Islay's first dedicated rum distillery in Port Ellen, the release was crafted under the direction of head distiller Ben Inglis. The distillery uses a copper pot and twin-retort still to create a triple-distillation effect in a single run, while Scotland's cool maritime climate slows the maturation process. Bottled at 50% ABV, The Original Islay Rum Sherry Wood is limited to 390 bottles worldwide and retails for £53, marking the distillery's inaugural single cask release. For rum enthusiasts, the expression showcases how Islay's climate and production methods can shape a distinctive regional style beyond traditional tropical maturation. The limited release also reflects the growing interest in collectible craft spirits that emphasize provenance, small-batch production and cask-specific character. Sherry-Wood Single Casks The Islay Rum Company Unveils Its New Original Islay Rum Sherry Wood Trend Themes - Regional Rum Terroir — Cool-climate maturation and localized production methods are creating distinctive rum profiles that expand premium spirits beyond traditional tropical origins. - Single-cask Collectibles — Limited bottle counts and cask-specific character are strengthening the appeal of spirits as collectible products with scarcity-driven value. - Cross-category Cask Aging — Sherry wood maturation in rum reflects a broader premiumization shift where techniques from whisky and wine reshape flavor expectations. Industry Implications - Craft Spirits — Small-batch distilleries are using provenance, specialized equipment and controlled releases to differentiate in increasingly crowded premium alcohol markets. - Alcohol Retail — Scarce, high-ABV releases with clear origin stories give specialty retailers and ecommerce platforms new ways to serve enthusiast demand. - Luxury Beverages — Collectible craft spirits are becoming accessible luxury goods, blending artisanal production narratives with limited availability and distinctive sensory profiles.

When a Scotch company adds a new permanent bottling, that’s news. When that same distillery is Glenglassaugh, which has some of the most interesting history in all of Scotch whisky, that’s something to really pay attention to. Their latest is a 15-year-old single malt, joining the flagship 12 Year Old as the second age-statement bottle in the coastal Highland distillery’s core range. It’s matured in Pedro Ximénez sherry and Spanish wine casks and bottled at 46% ABV, distilled and aged at the distillery’s home on Sandend Bay in Aberdeenshire, Scotland. The distillery that keeps disappearing The reason Glenglassaugh is a great distillery to follow is not only about what it produces, but also, what it did while it wasn’t producing. Founded in 1875 near Sandend Bay, it’s been closed for a startling share of the time since. Across its long history, it’s spent roughly 70 years under wraps: weathering market crashes, a 2006 break-in by copper scrappers, and — my personal favorite entry in the ledger — a 2014 merch heist. The stills restarted in 2008, and when the warehouses reopened, a stash of rare casks resting since the 1970s turned up inside. Brown-Forman, the Louisville owner of Jack Daniel’s, picked up the distillery as part of the BenRiach group in 2016 and brought in Barrie, often called the first lady of Scotch, to shape the coastal core range. The disappearing act isn’t just for the history books. In January 2025, Brown-Forman paused production again and shifted Glenglassaugh to a shared model with sister distillery BenRiach. All of this is a perfect example of the tempestuous nature of the booze market; the history of Glenglassaugh is also the history of Scotch whisky. None of that effects the liquid in this particular bottle — the 15-year-old was distilled around 2010, well before the lights dimmed, and has been quietly aging ever since. Master Blender Rachel Barrie built it, and she points to the coastal warehouses — casks aging within sight of the North Sea — as the source of the house character. Barrie oversees Glenglassaugh alongside GlenDronach and BenRiach, one of a small number of women in the master blender’s chair. The range she built has hardware to show for it: the 12 Year Old, Sandend, and Portsoy each took Double Gold at the 2026 San Francisco World Spirits Competition. Where to Buy It The Glenglassaugh 15 Years Old ($110) reaches North America in late July, following the July 20 global launch, with Europe and Asia-Pacific through late summer. It’s a permanent core-range bottle, not a limited drop, so there’s no rush, but pricing and availability will depend on where you live.

Glenglassaugh expands range with 15YO single malt The latest addition to Glenglassaugh Distillery’s portfolio is a 15-year-old single malt Scotch available exclusively at The Whisky Exchange. Glenglassaugh 15 Years Old is available to purchase today (20 July) from The Whisky Exchange in the UK at an RRP of £85 (US$115) for 700ml. The new release has been described as ‘a significant milestone for the brand, allowing consumers of the flagship 12-year-old an option to trade up in age.’ Glenglassaugh’s master blender, Rachel Barrie, said: “The 15 Years Old is a magnificent natural evolution, showing how our coastal location shapes the lush Glenglassaugh spirit over time. Creating this expression, I was inspired by time spent on the beach at Sandend Bay, while the sun sets over the North Sea. “I’ve layered Pedro Ximénez Sherry and Spanish wine casks to give breathtaking and indulgent depth of flavour. Every sip offers the signature coastal character of Glenglassaugh, enveloped in a luxurious date, orange papaya and chocolate elixir.” The new release is bottled at 46% ABV and is further said to be reminiscent of oranges, salted caramel, manuka honey, and coffee. Adip Agrawal, brand director at Glenglassaugh, said: “Glenglassaugh is one of those malts which is truly a hidden jewel, perfect for single malt connoisseurs looking to add something unique to their collection. For me, the whisky from Glenglassaugh beautifully manages to capture the essence of its natural coastal surroundings in every drop. “The 15-year-old brings complexity and richness with harmonious character, marking a significant milestone in the story of this reawakened coastal gem.” Glenglassaugh 15 Years Old will roll out globally following its UK debut, with launches planned for North America later this month, select European markets from August, and Asia-Pacific from September. Glenglassaugh Distillery in Banffshire in the Scottish Highlands was founded in 1875. It was purchased by US firm Brown-Forman in 2016 as part of a deal that also included Benriach and Glendronach distilleries. The brand was relaunched in 2023 with a core range of three single malts. This was followed by the bottling of a 44-year-old single malt exclusively for Dubai duty free the following year. In January 2025, Brown-Forman announced that it would be pausing production at Glenglassaugh and shifting to a ‘shared production model’ with Benriach distillery. Related news Glenglassaugh pauses production

5 Cocktails To Make With Costco's Kirkland Signature Bourbon We may receive a commission on purchases made from links. Costco's Kirkland Signature bourbon is a Kentucky straight bourbon whiskey that's highly in demand at the bulk warehouse. The store's private label is praised by bourbon drinkers for its affordability, taste quality, and association with the famous, award-winning Barton 1792 distillery, where it's produced by master distillers. If you prefer whiskey cocktails to sipping straight bourbon, you may be pleased to know that the Kirkland's Signature version is often touted as an ideal mixer. And, for those interested in discovering a few of the best bourbon cocktails to make with Costco's house bourbon, you've come to the right place. Kirkland Signature Bourbon comes in three expressions: small batch, bottled-in-bond, and single barrel. The small batch bourbon is 92 proof (46% alcohol by volume) and is described by Costco as having "notes of oak and rye spice accented by vanilla and caramel." It is the most budget-friendly option (though all three are good-value bourbons) at around $20 for a 1-liter bottle. Kirkland Signature bottled-in-bond bourbon, priced around $25, is 100 proof (50% ABV) and has "subtle notes of candied fruit and honey," according to Costco's website. Finally, the single barrel, priced around $30, is a 120-proof (60% ABV) variety that's generally described as having notes of vanilla and toasted oak with a spicy rye finish. The smoothness of Costco's Barton 1792 bourbon, particularly the small batch and bottled-in-bond, makes it a versatile mixer for a variety of spirit-forward, sweet, or citrusy bourbon cocktails. Consider adding these five cocktails to your mixology repertoire. Old Fashioned The Old Fashioned remains one of the most classic, popular bourbon cocktails. Its spirit-forward quality lets the bourbon shine through without being overpowered by fruit juices or bubbly sodas. This makes it the perfect vehicle for a smooth, pleasant-tasting bourbon from Kirkland's Signature. The essential ingredients of a classic Old Fashioned cocktail recipe are bourbon, bitters, sugar, and water. Once prepared, the drink can be customized with garnishes like orange peel and maraschino cherries. There are many derivatives of the Old Fashioned. Some include muddling fruit in the bottom of the glass or incorporating different simple syrups and sweeteners, but the classic version is more about highlighting the caramel, vanilla, and oak flavors of bourbon with a touch of sweetness to reduce some of the bite of the alcohol. Kirkland Signature small batch and bottled-in-bond bourbons are excellent choices for the unfussy flavor profile of this cocktail, while the single barrel may be best suited for those accustomed to the extra heat brought by a high-proof bourbon. Paper Plane A whiskey cocktail like the Old Fashioned is about as timeless as it gets, whereas the Paper Plane is a reimagining of the Prohibition-era gin cocktail, the Last Word. Esteemed bartender Sam Ross invented the Paper Plane at Chicago's Violet Hour bar in 2008, naming the playful bourbon drink after the chart-topping M.I.A. song released the same year, "Paper Planes." The Paper Plane is bright and slightly bitter. It's a spirit-forward libation, often described as a more nuanced whiskey sour. Choosing a smooth, quality bourbon, like one from Kirkland Signature, is a great way to give this sweet, strong shaken cocktail balance. The original Paper Plane recipe calls for equal parts bourbon, Aperol, Amaro Nonino, and fresh lemon juice. Aperol and Amaro Nonino are bittersweet Italian liqueurs that impart a citrusy, botanical flavor, as well as a bright orange color responsible for the Paper Plane's signature sunset hue. It's served chilled, without ice, in a coupe glass, sometimes garnished with a lemon twist, and typically with a tiny paper airplane clipped on the rim for extra whimsy. Manhattan If you gravitate toward a time-honored, stirred cocktail that is both sophisticated and simple, the Manhattan is an obvious choice. It follows the standard ratio of 2:1:1 used in cocktail-mixing: two parts spirit, one part sweetener, and one part bitter or acid. While rye is often considered the traditional style of whiskey for a Manhattan, bourbon is also a popular choice, as it offers a subtly sweeter profile to the drink. The fruity tasting notes of Kirkland Signature's bottled-in-bond bourbon could serve as a nice complement. A Manhattan cocktail is similar to an Old Fashioned but differs in the type of sweetener used. While simple syrup or sugar is integral to an Old Fashioned, the Manhattan contains sweet vermouth, a fortified wine infused with herbs and spices that give it an earthy complexity and a slightly dry, bitter quality. A classic Manhattan is garnished with a single dark cherry or a lemon twist. If you enjoy a unique garnish in your cocktails, try a copycat Morton's Signature State St. Manhattan cocktail recipe. The famed steakhouse chain's riff is finished with a skewer of orange peel, black cherry, and a thin slice of fried steak. Bourbon Whiskey Smash The Whiskey Smash is a refreshing shaken cocktail often referred to as the citrusy cousin of the Mint Julep(lemon is indeed the key difference between a smash and a julep). Like the Old Fashioned and the Manhattan, early documentation of the Whiskey Smash recipe dates back to the 19th century. The sweet and smooth quality of Kirkland Signature bourbon is well matched to this quintessential summer cocktail, so if you have a bottle or two of the Costco spirit on hand, you may want to give it a try. The four ingredients in the Whiskey Smash are bourbon, lemon wedges, mint leaves, and simple syrup. The "smash" refers to the muddling of ingredients in a cocktail shaker that occurs before the bourbon and ice are added. Some recipes call for muddling only the lemon wedges, while others instruct to muddle the lemon and mint in the simple syrup to release more aromatics into the drink. Either way, take care not to over-muddle the mint — only a couple of presses are necessary to avoid overpowering the drink with minty flavor. Serve over ice and garnish with fresh mint sprigs. Bourbon Lift Bourbon and coffee go together like peanut butter and jelly. The vanilla, caramel, and toasted oak tasting notes of the spirit pair perfectly with coffee's nutty, roasted bitterness. For budding mixologists looking for a departure from citrus-tinged, herbal, or fruity bourbon concoctions, the Bourbon Lift is it. The creamy, rich coffee cocktail could be considered the adult version of the egg cream, a carbonated milk drink popularized by the Jewish delis that dotted New York City's Lower East Side in the early to mid-20th century. Bartender Erik Adkins is credited with creating the Bourbon Lift, which debuted in the 2010s at Hard Water bar in San Francisco. The frothy, coffee-almond cocktail is made from bourbon, coffee liqueur, heavy cream, orgeat (a sweet almond syrup), and club soda. The club soda "lifts" the cream above the edge of the glass, creating its signature foamy head (which is why it is typically served with a straw). To perfect the lift, it helps to pour the club soda over the shaken ingredients from a height of a few inches above the glass. After the initial club soda pour, wait a few seconds, then add another splash to get it to lift above the rim. It's typically served in a Collins glass, a tall and narrow tumbler that helps retain the carbonation.

Who wrote ‘Whiskey in the Jar’? Having become an anthem of sorts for multiple acts over the years, ‘Whiskey in the Jar’ is the sort of song that one could reasonably describe as being timeless, and that can be true in a very literal sense when it comes to the history of the folk tune. Initially made popular through a version recorded by Irish folk act The Dubliners in 1968, over time, the song has become something of a staple not just in Irish culture, but around the world in various communities. Of course, its references to the “Cork and Kerry mountains” and British occupation make it distinctly Irish, but that doesn’t mean that its effortlessly singable chorus can’t be embraced by those from further afield. Adapting the version that The Dubliners produced in the late ‘60s and giving it a more distinct rock flavour, Thin Lizzy would then go on to make the song even more popular with their 1972 cover of the song, with frontman Phil Lynott adapting the lyrics in a few ways and adding in references to other notable Irish folk songs such as Ewan MacColl’s ‘Dirty Old Town’. Their version would end up being the most commercially successful, peaking at number six in the UK chart, and rather understandably topping the charts in their home nation for a total of 17 weeks. While The Dubliners and Thin Lizzy both recorded their interpretation due to their Irish heritage, American thrash metal icons Metallica seemingly recorded their own version of the song in 1998 due to being fans of Thin Lizzy, although there does exist a variation on the song dating back from the American Civil War called ‘We’ll Fight for Uncle Sam’, which borrows the same tune from ‘Whiskey in the Jar’… To put it simply, the song is immensely popular around the world for various reasons, but how exactly did it get to be so renowned in the first place? You may have noticed a deliberate avoidance of stating where the song originates from, instead choosing to focus on the more modern interpretations of the song – a history lesson on the track’s origin would be lovely, but there’s a lot of confusion over the matter that makes providing a definitive answer near impossible. Where does the song ‘Whiskey in the Jar’ actually come from? What we do know is that the song is of traditional Irish origin, and a rough date can be placed on the time period it stems from due to the fact that it references real-world events that are known to have taken place on an exact date… Records show that Patrick Fleming, a notorious highwayman who was hanged for robbing a number of high-profile figures within the Catholic church, was executed on April 24th, 1650, and because the entire song is filled with references to his crimes and his captors, we at least know that the song is more recent than the mid-17th century. Historians have also pointed to the fact that playwright John Gay’s The Beggar’s Opera, which was written in 1728, takes inspiration from the same story, and while this could be a coincidental borrowing of the source material, it’s also likely that Gay could have heard the song being sung in the streets prior to producing his work. While the song is undoubtedly likely to have received multiple interpretations in the interim, the earliest known recording of the track is said to date back to 1940, when New Hampshire resident Lena Bourne Fish was recorded by Frank and Anne Warner as a field recording, rather than in a studio environment. Her version, commonly referred to by its alternative name of ‘Gilgarrah Mountain’, is a scrappy interpretation of the folk song, but one that evidently shows how the song had made its way across the Atlantic. It’s remarkable that historians have yet to find definitive proof of the song’s origins, given how immensely popular it has become over time, with in excess of 200 recorded versions of the song, and countless more iterations drunkenly belted out in Irish pubs over the last four centuries. Never Miss A Tale The Far Out Classic Rock Newsletter All the latest Classic Rock content from the independent voice of culture. Straight to your inbox.

The Black Crowes & Whiskey Myers Contest Enter for a chance to win a pair of tickets to The Black Crowes & Whiskey Myers at Fiddler's Green Amphitheatre on Sunday, August 2! This contest ends July 27. Enter for a chance to win a pair of tickets to The Black Crowes & Whiskey Myers at Fiddler's Green Amphitheatre on Sunday, August 2! This contest ends July 27.

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| Text to Speech audio articles made possible on the CAST11.com podcast network by Fain Signature Group. | Rodeo is pay to play, while most sports are play to pay. If rodeo contestants are injured, they can’t pay to enter their events, and there is no insurance in rodeo. The Justin Cowboy Crisis Fund (JCCF) provides a hand up, not a handout to help these injured athletes. Thanks to your generosity, those rodeo contestants who are injured are cared for through your donations to the JCCF, collected at events like the annual Whiskey, Women, & Wine event, which is now in its 4th year. Not only does the event sell out quickly, but with Jody Martinelli and her small volunteer crew at the helm, the amount donated has increased significantly each year. In 2026, the amount raised was $40,000 by the generous women of Prescott! From the JCCF: The fund source was formed in 1989 when the Justin Boot Company partnered with the PRCA to establish the fund. The premise is to lend a helping hand to professional rodeo athletes and their families in the event of catastrophic injuries. The fund fills the financial hard when a severe injury interferes with the careers of those who have dedicated their lives to the sport of rodeo. The Justin Boot Company generously underwrites all administrative costs associated with managing the fund. Unique among today’s numerous charitable organizations, JCCF stands above the rest by dedicating 100% of all contributions received for disbursement to eligible applicants. JCCF has assisted more than 1500 injured rodeo athletes and their families with more than $10 million in assistance since its inception. Learn more about our fund and our fundraising at www.justincowboycrisisfund.org Attendees were treated with a “meet and greet” with pro-rodeo star athletes, wine tasting, live and silent auctions, appetizers, and goodie bags. Jody and her crew want to thank those individuals who so generously offered their time and donations, as well as the local businesses who provided beautiful gifts for the auctions. Jody also extends a “special thank you to the committee and Dianne Cartee and Suzy Davidson for helping me for months before the event.” Loading Comments

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review. Mark Bostock, an integral part of the Mark Littler LTD UK content writing team since 2019, brings a genuine passion for whisky, especially independent bottlings, to his work. His commitment to expanding his knowledge through attending tasting events and building his own collection enriches his contributions, blending expertise with enthusiasm. What makes a restaurant inside Scotland’s oldest distillery worthy of global acclaim? The Glenturret Lalique just joined the prestigious 50 Best Discovery list. Is The Cheshire the ideal gateway to English whisky? Discover this fresh, honeyed single malt from Weetwood in our tasting notes. Curious about peated whiskey but wary of intense smoke? Connemara Gold promises an approachable entry point—but does this €23.50 single malt deliver?

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