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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. Can Champagne casks reveal a brighter side of Ardnamurchan? This 2026 Paul Launois release answers with grapes, pastry and sea-salt snap. What makes Pearse Lyons’ new Camino Collection so rare that no two bottles are ever the same? Discover three limited single cask Irish whiskeys bottled at cask strength. Can bourbon really give a sherried Scotch lover the dried fruit, cocoa, and spice they love? These 7 bottles prove it can, just by a very different route.

Barrell Craft Spirits (BCS) has introduced Barrell Decade 2, a blend of whiskeys distilled each year from 1995 to 2005. The 20-year-old expression features secondary maturation in Spanish brandy and Hungarian oak casks. The release is the second in the series, following Barrell Decade, which debuted last summer. Barrell Decade 2 uses the same barrels and finishing techniques as the original Barrell Decade. It also forms part of the company’s Black Label Series. That range also includes the 20-year-old Toasted Single Barrel, Toasted Vantage, Full Proof Bourbon, and a 33-year-old whiskey finished in French oak and Oloroso Sherry casks. The new whiskey was distilled in Canada and contains liquid aged from 20 to 30 years. It was blended and bottled in Kentucky at 141.3 proof (70.65% ABV). According to the brand, the expression “delivers a remarkably similar flavor profile” to its predecessor, “while bringing additional layers of dried fruit, spiced chocolate, and a more textured mouthfeel.” Barrell Decade 2 is available now through the BCS website and at select retailers. It carries a suggested retail price of $199.99 per 750ml bottle. 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. BCS describes itself as “the original independent blender of unique aged, cask strength whiskey since 2013.” The company was founded in 2013 in Louisville, Kentucky. It selects and blends products that explore different distillation methods, barrels, and aging environments. The producer’s releases are sold in 49 US states, Puerto Rico, the UK, South Korea, Ukraine, and Australia. BCS positions itself as “the original, pre-eminent independent blender of unique, aged, cask strength whiskey and rum.”

What happens when you discover your family once owned an Irish distillery? Naturally, you start making whiskey yourself. That’s exactly what the owner of Limavady Irish whiskey did. In this Limavady Single Malt Irish Whiskey review, you’ll read how that turned out. In 1750, the Limavady Distillery was founded in Ireland. The distillery was named after a local legend of Léim a' Mhadaidh, the Leap of the Dog. The tale tells of a dog that, during an attack by a rival clan, leapt across the River Roe at O'Cahan’s Rock to get help and warn his clan. While the dog allegedly saved his clan, the fate of the Limavady distillery was different. The Irish distillery closed its doors more than a century ago, in 1915. The return of an old Irish whiskey brand The distillery hasn’t returned, sadly, but the Irish whiskey has. Darryl McNally discovered that his family once owned the distillery and decided to bring the brand back to life. McNally is no stranger to the whiskey world. He spent years at Bushmills and has multiple award-winning releases to his name. Together with WhistlePig, he crafted his first Limavady expression: Limavady Single Malt Irish Whiskey. The whiskey is made from spirit distilled using 100 percent Irish barley. It’s triple distilled and matured in ex-bourbon casks, then finished in ex-PX sherry casks before being bottled at 46 percent alcohol by volume. See, nose, taste | Country | Ireland | | Distillery/brand | Limavady | | Type | Single barrel single malt | | Color | Light amber | | Nose | Notes of dried fruit and spice. | | Palate | Smooth with dried fruit, spices, and toasted vanilla. | | Finish | Medium length with warm tones. | | Age | No age statement | | ABV | 46 percent | | Bottle size | 70 centiliters | | Price | Around 50 euros | A striking bottle with charming imperfections The bottle that Limavady whiskey comes in is a tribute to the original Limavady bottles. Near McNally’s home, an old whiskey bottle was once unearthed—still intact. That distinctive shape was ultimately recreated for the brand’s revival. The bottle’s design jumps off the shelf at first glance. The neck features a “blob-top,” a rounded lip at the top. There’s also a glass stopper instead of a traditional cork, and tiny air bubbles are visible throughout the glass: a clear nod to bygone days. The label is unique as well. The bright blue strip is long and slim, making it stand out on the shelf and in your cabinet among other bottles. The back label tells the Limavady story and McNally’s, in brief. It ends with the words: “This is my leap.” From a sweet introduction On the nose, this Irish whiskey opens with the sweet aroma of ripe bananas, layered with vanilla and a sugary sweetness. With a little time, floral and malty notes emerge, along with underripe peach and honey. It’s an inviting bouquet that will especially appeal to fans of sweeter styles. In the background, there’s a pinch of oak tucked away. To a slightly spicier goodbye On the palate, Limavady feels pleasantly creamy. The flavors echo the nose at first, then gradually evolve. Honey, banana, green apple, and toffee lead the way. A gentle prickle of spice appears on the tongue, growing as the whiskey rests in the mouth. Notes of ginger, dark chocolate, and nutty tones follow—a fascinating twist. The finish is fairly short, with Limavady slipping away without leaving a lingering burn. The flavors on the palate fade more slowly, and a touch of malt returns right at the end. Conclusion: Limavady Single Malt Irish Whiskey Review Limavady Single Malt Irish Whiskey is an intriguing pour that seems to sit between profiles. It leans sweet on the nose but doesn’t follow through as sweet on the palate. That makes it a compelling whiskey to try, no matter your preferences. Just don’t expect a highly complex flavor profile or an extended finish.

What exactly is “finished” bourbon? The question is entirely justified given the recent proliferation and sheer variety of expressions carrying that term on their labels. At a basic level, finishing can be as simple as adding oak staves inside a maturing barrel to nudge the taste and complexity of the final product. More commonly, it refers to the practice of transferring bourbon that’s been aged in new, charred oak barrels (as required by law) into a second barrel made from a different variety of oak or that previously held wine or other spirits such as rum or tequila. The goal of this “secondary finishing” is to push bourbon’s defining flavor profile—vanilla, caramel, baking spices, oak—into new and sometimes surprising dimensions. It’s important to note, however, that most finishers aim to enhance bourbon’s characteristics, not mask them. While the process is integral to Scotch, 90 percent of which matures in used bourbon barrels, the very act of adding a step and altering flavor would seem to violate the strict rules of what can be called bourbon. Drilling deep into the regulatory fine print reveals potential loopholes, but regardless, distillers walk the line with label language such as “straight bourbon whiskey finished in tequila casks.” “In some sense, finished bourbon is the Wild West right now,” says Owen Martin, master distiller of Angel’s Envy, the Louisville-based brand widely credited with pioneering finished expressions more than a decade ago. “Eventually the government might need to come in and formalize the practice. We do it here by spelling things out—taking a mature American whiskey and putting it into a second barrel.” After some initial skepticism from bourbon purists, the last few years have seen a wave of craft distillers specializing in finished whiskeys and major distillers adding finished expressions to their portfolios. As the category grows, it has also become more innovative, with some distillers using non-liquor barrels and blending two or more secondary finishes. (Honey and Brazilian oak? Sure, why not?) “There are only so many ways to innovate using the existing rules,” Martin says. “Finishes give you a new, expansive tool set to engage new audiences. Internationally, a rum-finished bourbon might appeal to a rum-drinking market, or a port-finished bourbon might appeal to a port-drinking market.” If you’re looking to explore the category further, here are six whiskeys to try that span the spectrum of finishes, from simple to mad-scientist experimental. Toasted Double Oak Green River Distillery The Owensboro, Kentucky, brand’s new Distillery Select series spotlights specific, limited-edition finishes, proofs, or rickhouses. The inaugural release keeps things straightforward with thirteen barrels of eight-year-old bourbon finished for an additional six months in new, lightly charred barrels that also received a medium toast to coax wood sugars to the fore. “The strong fruit flavors of Green River are ideally suited for a double barrel,” says master blender Dan Callaway. Bottled at 115.1 proof, fairly high for a finished bourbon, the result is a concentration of those fruity notes with elevated toasty smoke from nose to finish. Released in late June, the expression has already been awarded Double Gold at the prestigious San Francisco World Spirits Competition. ($50, 375ml). Triple Oak Angel's Envy Different oaks for different folks, right? One of Angel’s Envy’s trio of signature whiskeys (along with a port-finished bourbon and rum-finished rye), Triple Oak divides Kentucky straight bourbon into new secondary casks made from three different oaks. French oak is known for warm baking spice; Hungarian oak for dried fruit and nuttiness; and chinkapin oak, an American subspecies, for caramel and spice that leans toward white pepper. After aging for differing periods, those bourbons are blended to 92 proof. In addition to ripe stone fruit and enhanced spice, you might expect the emphasis on oak to yield dryness, but the mouthfeel is surprisingly juicy. ($65, 750ml). Maison Ferrand Finish II Bardstown Bourbon Company Part of BBC’s Collaborative Series, devoted to finishing in barrels sourced from noted spirits producers around the world, this is the second edition of a popular expression that puts 93 percent Kentucky bourbon aged nine to twelve years and 7 percent rye into barrels shipped from France that previously held Maison Ferrand Cognac. Notably, BBC extended the secondary casking to fifteen months, double or triple the duration of many finishes, before bottling at 111.8 proof. Even so, the cognac influence doesn’t overwhelm but is pleasantly recognizable in floral notes and velvety roundness. ($140, 750ml). Tequila Ocho Cask Finish Widow Jane Distillery In 2022, New York City’s Widow Jane gave Jalisco, Mexico’s esteemed Tequila Ocho used bourbon barrels to age reposado tequila. Last year, Tequila Ocho returned the favor, for the first time allowing its aged tequila barrels to be repurposed for finishing whiskey. For the occasion, Widow Jane rested its flagship, ten-year bourbon in the tequila casks for eight months and bottled it at 91 proof. Given tequila’s strong flavor profile, it’s no surprise that the outcome delivers a deep note of herbal agave character while not succumbing to it. “We treated the agave character as a prism, not to mask our whiskey but to refract it,” says Widow Jane head distiller Sienna Jevremov. ($75, 750ml). Dovetail Barrell Craft Spirits “Our orientation is that finishes should be subtle, not overpowering,” says Barrell Craft founder Joe Beatrice. “We’re trying to elevate the spirit through our finishes, and Dovetail is one of my favorites.” That philosophy explains why a blend of Indiana and Tennessee whiskeys finished in Dunn Vineyards cabernet casks, blackstrap molasses rum casks, and well-aged ruby port pipes (long, tapered barrels) isn’t defined by any one of those components but instead seamlessly merges into what could be taken as a complex straight bourbon with notes of toasted marshmallow and honey, and it sips pleasantly well below its cask strength of 125.42 proof. ($85, 750ml). Havana Penelope Bourbon Leaning into the category, this finish takes a stronger hand. As part of Penelope’s popular, globe-hopping Cooper series, Havana finishes four-year-old straight bourbon first in Caribbean rum casks for twelve months and then for another month in maple syrup barrels that—stay with me here—previously held Penelope bourbon. The tropical rum and deeply sweet maple syrup casks take the bourbon for a decidedly rich, full-bodied spin, with flashes of allspice and tobacco across the palate. If you prefer sweeter bourbons or are looking for the whiskey equivalent of a dessert wine, give 95-proof Havana a whirl. ($80, 750ml). Steve Russell is a Garden & Gun contributing editor who also has written for Men’s Journal, Life, Rolling Stone, and Playboy. Born in Mississippi and raised in Tennessee, he resided in New Orleans and New York City before settling down in Charlottesville, Virginia, because it’s far enough south that biscuits are an expected component of a good breakfast.

Bradshaw Kentucky Straight Bourbon Whiskey has earned a series of top honors for its new six- and 12-year single-barrel bourbons. The accolades add to recognition already held by the brand’s flagship six-year small-batch expression, which has received gold, double-gold and platinum medals. The six-year single-barrel bourbon was named “Best in Show” at this year’s WSWA Wine & Spirits Tasting Competition. Robb Report described the 12-year single-barrel, known as TB12, as a “truly tasty hazmat whiskey,” and the flagship small-batch bourbon was also named among VinePair’s “The 30 Best Bourbons of 2023.” Bradshaw Bourbon was founded in 2020 by Terry Bradshaw, described as “a bourbon aficionado and avid collector.” The former NFL quarterback built the brand from the ground up rather than lending his name as an endorsement. Bradshaw runs the company with his son-in-law, award-winning chef Noah Hester. The six-year single-barrel is bottled at cask strength, ranging from approximately 120 to 125 proof. It carries a mash bill of 70% corn, 21% rye and 9% malted barley. It is distilled at Green River Distilling Co. in Kentucky, which was established in 1885. An estimated 175 barrels are available. The six-year single-barrel is priced at $74.99. 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. TB12, the 12-year single-barrel, is bottled at hazmat strength of approximately 144 to 151 proof. Its mash bill comprises 74% corn, 18% rye and 8% malted barley. The 12-year-old whiskey is distilled at Barton 1792 Distillery in Kentucky, established in 1879, and bottled at Bluegrass Distillers in Kentucky. An estimated 25 barrels are available. TB12 carries a recommended retail price of $249.99.

After studying archaeology at the University of Wisconsin-Madison, Caroline Paulus conducted fieldwork across the Southeast to ensure that public-works projects didn’t destroy historic and cultural artifacts. Based in Kentucky, she frequently unearthed old whiskey bottles, which led to a growing off-hours regard for bourbon culture. So when Justin Sloan and Justin Thompson opened Justins’ House of Bourbon in Lexington in 2018, specializing in vintage bottles, she was uniquely qualified to become the staff “whiskey historian” (yes, that’s her actual job title). The shop and tasting bar opened a second location in Louisville and now claims the world’s largest collection of rare and vintage bourbon for sale. We caught up with Paulus to talk about tracking down the stories behind those bottles and the one she wishes she’d held onto. How does your archaeology training inform your work at Justins’ House of Bourbon? To me, it’s all about treating bottles as artifacts that fit into the story of Kentucky bourbon. From before Prohibition all the way to today, it’s great to gain a zoomed-out, holistic understanding of why certain distilleries did things a certain way at a certain time. As a whiskey historian, what tools do you use to establish a bottle’s backstory? I frequently consult friends in the industry who are also big into history, like Brett Connors at Castle & Key and vintage whiskey consultant Seth Weinberg. Bill Ambrose wrote a reference book called Bottled in Bond Under U.S. Government Supervision: The Whiskey Trade in Lexington, Fayette County, Kentucky that I turn to time and time again, as well as Van Winkle: The Bespoke Barrels by Gil Schwarz. The joke around here is that I’ve forgotten more than I’ll ever know—I’ll start to research a bottle and realize that I’ve already written something about it. Do you still see bottles that are a bit of mystery? Generally, we’re getting bottles in from collections, and at least every other month I get something I haven’t seen before. One of my most rewarding experiences was a bottle from a woman’s grandfather’s basement that only had a label taped to it that said “pre-war.” From the bottle style, I could tell it was pre-Prohibition, but when I shook the bottle, the bubbles had some staying power, while bourbon bubbles dissipate quickly. And the cap didn’t look like a bourbon cap; it was yellow and red with a star on it. I turned to some industry sources and found a distillery of that era in Pennsylvania that had produced a bottled cocktail with that cap called Rock & Rye. That bottle is still here—I’m pitching every day to open it and have a Rock & Rye party. You probably poke around a few dusty attics and basements, too. That’s when it feels like I’m revisiting archaeology, for sure—especially that moment of discovery. In the end, I like being able to help people when they’re a bit confused and don’t know what they’re looking at. Recently, there was a woman whose brother had owned a liquor store, so she had a lot to comb through. When I handed her a check for $7,200, she did a double take because she thought I’d said $720. JHOB’s business is selling those bottles. Do you wince to see the rare ones go, especially knowing they might get opened? It depends on the bottle. The guys here tease me because when someone brings in old Prohibition-era bottles, I’m supposed to act cool and not let on how much I want them. I definitely form some attachment. But I’m a whiskey lover at heart, so I like to see bottles opened and enjoyed. That’s the fate I’d like to see for most of them. Have you felt compelled to claim a bottle for yourself? The last one that I almost grabbed was a Blanton’s bottle that was dumped on my exact day of birth. I let it get away and probably should have taken it home. Steve Russell is a Garden & Gun contributing editor who also has written for Men’s Journal, Life, Rolling Stone, and Playboy. Born in Mississippi and raised in Tennessee, he resided in New Orleans and New York City before settling down in Charlottesville, Virginia, because it’s far enough south that biscuits are an expected component of a good breakfast.

Bourbon is to America as Scotch is to Scotland. It’s serious damn business, a true American spirit. As a result, bourbon is a passionate obsession like music, food, cars, and movies. How you feel about the spirit is entirely subjective, although there are a few objective truths: Bourbon must be distilled and aged in the United States from a mash bill containing at least 51 percent corn. It must be distilled to no more than 160 proof, put into charred new oak barrels at no more than 125 proof, then aged. Finally, it must be bottled at a minimum of 80 proof. Other than that, there is no wrong or right, despite what blowhards and “bourboomers” online might tell you. If you like to sip Pappy Van Winkle from a Baccarat crystal tasting glass, go for it. If you prefer to gulp Jim Beam out of a red plastic cup with a healthy pour of Coke, that’s cool too. Or vice versa—go ahead and make a cocktail with that $500 bottle if you damn well please. Just don’t let the haters whiskey-shame you for your personal preferences. That said, there are dozens and dozens of bourbon makers out there. Bourbon boomed from the 2000s through the Covid-19 pandemic, inciting brands from all around the country to distill and bottle their own whiskeys. However, we’re currently in a glut—supply exceeds demand—but at least that means there’s no shortage of good stuff to imbibe. So, if you need a little guidance, we’ve got you. Whether you’re looking for a bottle that’s less than $100 or a special-occasion unicorn with a hefty price tag, one of our 25 favorite bourbon brands is bound to offer the right bourbon for you. Knob Creek The Jim Beam Small Batch Collection was created by the legendary master distiller Booker Noe in 1992 at a time when bourbon was struggling for relevance (hard to imagine now). There is no legal definition for the term “small batch,” so for many brands it simply means smaller volume than other whiskeys they produce. Jim Beam has four Small Batch expressions available: Booker’s, Basil Hayden, Baker’s, and our choice here, Knob Creek. Knob Creek 100 proof bourbon was given a nine-year-old age statement back in 2020 after being absent for several years. More recently 12-, 15-, and 18-year-old expressions joined the lineup. Whatever the age, the rich caramel-and-brown-sugar flavor—along with signature Jim Beam nuttiness—shines through. There are several single-barrel releases to choose from if you’re looking for something with a higher ABV. And if flavored whiskey is your thing, don’t let anyone shame you—there’s even a Smoked Maple expression of Knob Creek for you to try. Shop ReserveBar Shop TotalWine Wild Turkey Wild Turkey is a classic, unpretentious American whiskey brand that has permeated the public’s consciousness for decades. Wild Turkey generally bottles liquid aged for at least six years, and the barrels are given the intense, No. 4 “alligator” char to help deepen the flavor as the whiskey ages. The distillery’s affordable flagship expression is bottled at 101 proof, giving this inexpensive but always dependable bourbon a slightly hotter, spicier edge than other comparable whiskeys. There are also some higher-end releases like Master’s Keep, the most recent of which is called Beacon, which is a 118 proof bourbon. Then there are smaller-batch releases like the barrel-strength Rare Breed and the single-barrel Kentucky Spirit to try. All that being said, you really can’t do much better than a humble bottle of 101. (Don’t waste your time with the 81 proof version.) Shop Flaviar Shop Total Wine Shop ReserveBar Evan Williams You don’t have to spend a lot of money to get a good bottle of bourbon. Evan Williams proves that fact. Evan Williams’s flagship whiskey packs punch and flavor at a solid 86 proof. This expression makes a great cheap cocktail bourbon, but you can certainly sip it on its own. There are, however, some other really good expressions to try besides the classic Black Label. There’s the Bottled in Bond version, which dials the ABV up to 50 percent; 1783, which has the nebulous “small batch” designation and is bottled at 90 proof; and lastly the slept-on Evan Williams Single Barrel. While the palate will differ depending on which barrel the bottle comes from, this is a really delicious and affordable bourbon that you should look out for. Four Roses Four Roses should be your go-to budget bourbon. It’s great in cocktails, or you can sip it on its own. Generally, the brand’s bourbon is about six to eight years old, with the spice from Four Roses’ high-rye mash bill complementing the fruity notes from the yeast. The Single Barrel is an excellent expression, but for something tasty and more moderately priced, check out Four Roses Small Batch. The distillery uses two mash bills and five yeast strains to create ten different recipes. Four recipes are used to make Small Batch. Small Batch Select, on the other hand, is made using six recipes. Select is also non-chill-filtered and bottled at a higher 104 proof. Of course, this distillery has its own unicorn bottle, and that comes in the form of the annual release of Four Roses Limited Edition Small Batch. This is a blend of more mature liquid selected by master distiller Brent Elliott that is pretty hard to get your hands on but is usually fantastic. Michter’s Michter’s makes bourbon, rye, American whiskey, and sour-mash whiskey. While they aren’t the cheapest bottles you can find, they are some of the best. The flavor profile of the brand’s US1 Straight Bourbon hits all the right notes—sweet, spice, vanilla, cocoa, and more. If you have some cash to burn, pick up a bottle of the ten-year-old single-barrel bourbon or the excellent but wildly expensive 25-year-old. If you’re looking for a solid and versatile bourbon that’s widely available, stick to US1. Old Forester Old Forester is a storied bourbon brand known for making inexpensive whiskey that doesn’t sacrifice flavor or quality. The distillery has released some truly fantastic expressions as part of its Whiskey Row series, like the 1920 Prohibition Style and 1897 Bottled in Bond, as well as the 117 Series, which includes the recent Rum Finish bourbon. There’s also the annual Birthday Bourbon, a coveted unicorn bottle for which people enter a lottery for a chance to win. Thankfully, the Old Forester core lineup has long been full of solid options. The classic Old Forester 86 Proof has slightly higher alcohol content and more flavor than your average baseline bourbon, while the Signature 100 Proof is a bartender’s best friend. Don’t forget to try Old Forester Rye as well, a 65 percent rye whiskey that is soft and sweet on the palate. Maker’s Mark You haven’t fully explored the bourbon category until you’ve tried a wheated expression. Wheated just means that wheat is used as a flavoring grain in the mash bill instead of the usual rye, along with the requisite corn and malted barley. Maker’s Mark uses red winter wheat, resulting in an instantly recognizable soft and sweet flavor with a long-lasting finish. Sure, Pappy Van Winkle is also a wheated bourbon, but why even consider that when you can find Maker’s Mark virtually everywhere for a fraction of the price? If you’re looking for Maker’s with some extra kick, check out Cask Strength, an uncut bourbon that is still very approachable with a relatively low barrel proof of 108 to 114. In 2023, the distillery launched the superb Cellar Aged, the oldest expression to date (a blend of 11- and 12-year-old whiskey). Booker’s No bourbon list would be complete without a brand completely dedicated to barrel-proof whiskey. Booker’s, part of the Jim Beam Small Batch Collection, along with Knob Creek, is one of the best. This is the OG of the collection, created by master distiller Booker Noe at a time when high-proof bourbon wasn’t popular with consumers. The whiskey typically comes out in four batches per year—sometimes less, sometimes more—and is usually aged between six and seven years and clocks in between 120 a

Pearse Lyons Distillery has launched The Camino Collection, its first single cask whiskey series featuring Irish Single Malt and Irish Pot Still expressions bottled at natural cask strength. The range debuts on July 25, 2026, coinciding with both the Feast of St. James the Greater and the distillery’s ninth anniversary, with prices starting from €100. The collection celebrates seven generations of Lyons family craftsmanship, the historic St. James’s Church, and Ireland’s connection to the Camino de Santiago. Each expression is matured in an individual cask and bottled in extremely limited quantities. Because every cask matures differently, no two releases are identical. The whiskeys are drawn from Kentucky Vendome stills that operated in Carlow between 2012 and 2015, and from 2017 onwards in St. James’s Church in Dublin’s Liberties. “The Camino Collection provides a platform for exceptional whiskeys from our inventory that don’t always have a place within our core range, allowing us to share unique and limited offerings that reflect our passion for innovation and craftsmanship,” said Conor Ryan, head of production operations at Pearse Lyons Distillery. Three expressions are available first. The Irish Pot Still (PS 21-118 O), matured in an Oloroso hogshead at 59.1% ABV, and the Irish Single Malt (M 19-043 PX), matured in a Pedro Ximénez hogshead at 55.6% ABV, are available in Ireland. 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 Irish Single Malt (M 14-C398 KA), matured in Kentucky bourbon barrel ale barrels at 54.3% ABV, is available in the USA. The Irish releases can be purchased from the Dublin distillery, while the US expression is available at Town Branch Distillery in Lexington, Kentucky. Each bottle features an original stained-glass neck label showcasing the scallop shell and spire, the enduring symbol of St. James and the Camino. The Lyons family’s whiskey connection spans seven generations of coopers and distillers. Founder Dr. Pearse Lyons represented the sixth generation, while his son, Dr. Mark Lyons, continues the legacy as the seventh. Pearse Lyons Distillery was the sixth operating distillery in Ireland’s modern whiskey revival. Further single cask releases, hand-selected by industry partners worldwide, will follow.

From Weed to Whiskey: Is This the Supreme Court's Next Big Commerce Clause Case? What’s at stake in Ream v. U.S. Department of the Treasury. Earlier this week, lawyers for Ohio craft brewery owner John Ream, who wants to distill hard liquor at home for his own personal use but is barred from doing so by federal law, asked the U.S. Supreme Court to hear what could prove to be a major case about the reach of federal power. The case is Ream v. U.S. Department of the Treasury. At issue is the constitutionality of the federal ban on home distilling. According to the federal government, the ban on making hard liquor at home is a legitimate exercise of the congressional power "to regulate Commerce…among the several States." As an authority for that view, the government has cited Gonzales v. Raich (2005), in which the Supreme Court upheld the federal ban on marijuana as applied to California medical marijuana patients whose use of the plant was legal under state law and whose cultivation and consumption of the plant took place entirely within the confines of that single state. "If Congress can regulate this under the Commerce Clause," protested Justice Clarence Thomas in dissent, "then it can regulate anything—and the Federal Government is no longer one of limited and enumerated powers." You’re reading Injustice System from Damon Root and Reason. Get more of Damon’s commentary on constitutional law and American history. The petition for writ of certiorari in Ream seeks to overturn the ruling in Raich that earned Thomas' ire. "At bottom," argues the brief filed by Ream's legal team, "this case asks whether the federal government must still identify an enumerated power before sending Americans to prison for what they do at home." As for the Raich precedent, the brief urges SCOTUS to "overrule Raich or at least clarify that Congress's commerce power does not extend to regulation of local, noncommercial conduct and that its exercise is subject to meaningful judicial scrutiny." A case about the legality of home distilling would be a fitting addition to the Supreme Court's Commerce Clause jurisprudence. That's because the line of cases that led up to Raich effectively started with 1942's Wickard v. Filburn, another case about the home production of a federally regulated item. Roscoe Filburn, the farmer at the center of that landmark case, grew extra wheat on his farm for his family's personal use, either to make flour for cooking or as feed for his livestock. The problem was that Filburn's extra wheat exceeded the maximum quota that had been set by federal regulators acting under the aegis of President Franklin Roosevelt's New Deal. The New Dealers had established such quotas in the hopes of boosting prices by artificially restricting supplies. Filburn's extra wheat never entered the marketplace, nor did it cross any state lines. Still, according to the Supreme Court, that extra wheat nevertheless counted as "Commerce…among the several States" for federal regulatory purposes because Filburn's actions exerted a "substantial economic effect" on the national wheat market by growing a product that he might otherwise have bought. The Raich case later extended that logic to cover the intrastate cultivation and consumption of medical marijuana and its "impact" on the national black market in controlled substances. The Ream case now asks the Supreme Court to fundamentally change its course on the Commerce Clause by overturning Raich and setting strict limits on what actually counts as a federally regulatable activity. Time will tell if a shot of homemade whiskey will produce a different legal result than a puff of homegrown weed.

Bulleit Frontier Whiskey Introduces New Core Expression: Bulleit '87, The Distillery's First-Ever Blend of Bourbon and Rye This new whiskey features bourbon and rye finished with toasted staves then married together, creating a bold pour that's built to sip SHELBYVILLE, Ky., July 23, 2026 /PRNewswire/ -- Introducing Bulleit '87, a blend where bold bourbon meets rye spice, all in one unforgettable whiskey that's Built to Sip. Experience the full interactive Multichannel News Release here: https://www.multivu.com/bulleit/9411051-en-bulleit-frontier-whiskey-bulleit-87-blend-of-bourbon-rye Bulleit '87 is the brand's first new core expression since the debut of Bulleit 95 Rye in 2011. This whiskey was designed to be sipped neat to showcase the unique flavor characteristics, and marries bourbon and rye whiskeys in one balanced blend. Named in honor of 1987, the year Bulleit was founded, '87 isn't an age statement. It marks the moment Bulleit Frontier Whiskey first set out to do things differently, a commitment we carry forward every day, as proudly stated on every bottle. Complementing Bulleit Bourbon and Bulleit 95 Rye in Bulleit's three-bottle core line-up, Bulleit '87 brings together the distinctive qualities of both spirits in one new bottle. Bulleit '87 is bottled at 90 proof and 45% ABV, with each whiskey component developed specifically for its role in the blend. The bourbon is distilled, barreled, and aged in Shelbyville, Kentucky. The rye is distilled and aged in Indiana before heading to Shelbyville. Both the bourbon and rye are aged for a minimum of four years, finished separately in their original barrels with toasted American oak and French oak staves for four to six weeks, then blended together and bottled in Shelbyville. "If I were to visualize it, it's like a cake," said Phil Gelineau, Whiskey R&D Manager at Bulleit. "The bourbon is your delicious sponge, the rye is like chocolate shavings on top, and the staves are the buttercream that brings it all together." Bulleit '87 shows up in the brand's signature frontier-style bottle, featuring a bold, striking blue label, a first for the brand, cut on our familiar slant. "87 brings together everything that makes Bulleit great," said Jenika Newsum, Senior Brand Manager at Bulleit Frontier Whiskey at Diageo. "Bourbon and rye whiskey are at the heart of our brand since its founding and guide our philosophy to do things differently. Now, '87 unites them in one special bottle, balancing our signature bourbon sweetness with our rye spice in a bottle." Bulleit '87 Whiskey leads with aromas of caramel and brown sugar before opening up to warm baking spices and structured oak. It rounds out with a layered, gentle finish of sweet-and-spicy warmth. We recommend sipping it neat or pouring it over ice – exactly how it was built to be enjoyed. Not only is Bulleit '87 showing up in stores and bars alike, it's also hitting the road. The brand is taking the new whiskey across the country with a sampling tour, pouring '87 at events in 15 cities like New Orleans, Austin, New York, Los Angeles, Louisville and more, with more than 20 events. Each stop will feature Bulleit '87 paired with iconic local foods inspired by the cities we're visiting, exploring dual flavors in food to complement the blend of bourbon and rye in each bottle of '87. Keep an eye on our Instagram @bulleit to find a pitstop near you. Bulleit built its name on its high-rye bourbon recipe at a time when it was high-rye bourbons were far less common, then it doubled down with a 95% rye at the request of bartenders. Our foundation is a bold whiskey that shows up with an edge and says something in the glass. Bulleit '87 takes that same restless energy and pushes it further. The suggested retail price for Bulleit '87 is $29.99 for a 750mL bottle, in line with Bulleit Bourbon and Bulleit 95 Rye, and it will be available at select retail stores nationwide beginning September 2026. Bulleit knows whiskey is best enjoyed with a glass of water and encourages those 21+ to sip boldly and responsibly. For more on Bulleit Frontier Whiskey, visit bulleit.com. Be sure to check out our Instagram @bulleit for more updates and where to purchase the spirit once it becomes available. 21+ Please Drink Responsibly. Bulleit '87 Whiskey. 45% Alc/Vol. The Bulleit Distilling Co., Shelbyville, KY. ABOUT BULLEIT Founded in 1987, Bulleit Frontier Whiskey was inspired by an old recipe that turned into one of the fastest-growing whiskeys in America. Unlike traditional corn-forward bourbons, Bulleit is known for using a high rye mashbill, resulting in a bold, spicy character that is backed by caramel sweetness and a finish that holds its ground. It offers a distinctive take on whiskies that sets it apart from the start. Our top-selling Bulleit Rye is a direct result of our restless creators behind the bar. They inspire us every day, so we put their dreams into action and created our rye by their request. We know that whatever our amazing bartender community can dream up is worth doing, so we turned a dream into a reality - a brand ethos we take to heart. At Bulleit, we put our intentions into action at our state-of-the-art distillery in Shelbyville, KY, opened in 2017 and a key fixture on the Kentucky Bourbon Trail. As a brand that is passionate about awakening our frontier spirit, Bulleit Distilling Co. has continued to develop a modern, technological, and sustainable approach to making bold whiskey. As a testament to taking our craft seriously, our Frontier Whiskey was recognized for winning a Gold medal for Bulleit Bourbon and Double Gold medal for Bulleit Rye at the 2024 Tag Spirits Awards. ABOUT DIAGEO Diageo is a global leader in beverage alcohol with an outstanding collection of brands across spirits and beer categories. These brands include Johnnie Walker, Crown Royal, J&B and Buchanan's whiskies, Smirnoff and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness. Diageo is a global company, and our products are sold in nearly 180 countries around the world. The company is listed on both the London Stock Exchange (DGE) and the New York Stock Exchange (DEO). For more information about Diageo, our people, our brands, and performance, visit us at www.diageo.com. Visit Diageo's global responsible drinking resource, www.DRINKiQ.com for information, initiatives, and ways to share best practice. Celebrating life, every day, everywhere. Media Contact: [email protected] SOURCE Diageo Share this article

If you drink Macallan, Glendronach, or Aberlour, you already know what you like: dried fruit, cocoa, baking spice, and a bit of weight to the whisky. No bourbon is going to give you that in quite the same way. Sherry-seasoned European oak and fresh charred American oak do very different jobs. But, that doesn’t mean that hard-line sherried Scotch lovers can’t find the flavors they love in a different way. Bourbon can still get you to that flavor, just by a different route. Some bottles use a wine cask finish, spending months or years in ex-sherry, port, or cognac. Others manage it through the base spirit itself, using older stock, higher proof, or a second charred barrel to build richness. The seven bottles below cover both approaches. While none of them is a substitute for your usual pour, they share a lot of the characteristics you go to sherried Scotch for. So, if you are a sherried Scotch lover, give these bourbons a try and see what you think. Angel’s Envy Port Finish, 43.3% ABV This is a great place to start, and one of my go-to bourbons. Angel’s Envy takes its own Kentucky bourbon, made from a mash bill of 72% corn, 18% rye, and 10% malted barley and aged up to six years, then finishes it for three to six months in 60-gallon ruby port barrels. I sampled this at the Angel’s Envy distillery in Louisville when I visited in 2024, and I still think about it now. The burn is gentle at first, and then you get waves of vanilla, chocolate, ripe cherries, plums, and raspberries, along with brown sugar, toast, and a hint of oak. The port influence is there without taking over, and the usual bourbon notes come through on the finish. A little departure from sherry, but the flavors are in similar territory. 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 fruit here is fresher and jammier than the dried figs and raisins you get from an Oloroso cask, and at 43.3% it is quite a light pour. But that makes it fantastically easy-drinking. If you want the same idea with more behind it, the annual Angel’s Envy Cask Strength release runs around 110 to 120 proof and costs roughly $230. Old Forester 1910 Old Fine Whisky No wine cask anywhere near this one. Old Forester gets the dark fruit and chocolate out of wood alone, which makes it a useful thing to try if you want to know what bourbon can do without finishing in other wine cask types. The story behind this expression goes that, on October 22nd, 1910, a fire on the bottling line stopped production, and whisky that was mature and ready to go into bottles had to be put into a second barrel while the mess was sorted out. What came back out was good enough to become its own release. The modern bottling copies that accident on purpose. Fully matured bourbon goes into a second new charred oak barrel at a low 100 proof, which Old Forester says lets more of the sweet wood sugars dissolve into the whisky. The mash bill is 72% corn, 18% rye, and 10% malted barley, the same recipe used across the range, and it took Gold at the 2023 San Francisco World Spirits Competition. On the nose, you will find buttercream and sticky toffee, with cedar, stone fruits, and apples. The palate gives you oatmeal raisin cookie and milk chocolate, caramel corn, and spice, with a charred oak and slightly smoky finish. Rabbit Hole Dareringer I am a big fan of Rabbit Hole, and Dareinger is a core range expression that I, again, keep coming back to. The base is a wheated bourbon, using wheat instead of rye as the secondary grain, which gives you a softer and rounder whiskey, with the mash bill at 65% corn, 25% wheat, and 10% malted barley. It matures in toasted barrels with an alligator char, a heavy char that cracks the inside of the wood into a rough, blistered surface, then spends around two years in Pedro Ximénez sherry casks from Casknolia in Spain. I tried this at the Rabbit Hole distillery in Louisville and wrote about it in my guide to bourbons for beginners. The deep char on the barrels pushes the caramel forward on the nose, with the sherry sitting just behind it. The palate is rich, with vanilla, red fruits, raisins, cherries, and oak, and the texture stays smooth and gentle. The PX influence comes through clearly here, and the raisin and fig character will be familiar if that’s what you go to sherried Scotch for. Starlight Bottled-in-Bond There is no sherry cask, no port cask, and no wine involved at all here, but I think that Starlight still earns its place on the base spirit, and on one detail in the mash bill that will look familiar to a Scotch drinker. Starlight is made at Huber’s Orchard and Winery in Borden, Indiana, where the family has been farming since the 1840s and distilling bourbon since 2013. More than 85% of the grain is grown on the estate. The Bottled-in-Bond is a blend of two mash bills, a three-grain recipe of 60% corn, 20% rye, and 20% malted barley, and a four-grain of 51% corn, 20% rye, 20% malted barley, and 9% wheat. That 20% malted barley is high for bourbon, where 5% to 10% is more usual. The Bottled-in-Bond designation means one distillery, one distillation season, one distiller, at least four years in a federally bonded warehouse, and exactly 50% ABV. On the nose, you will find caramel and toffee with dried red fruits and toasted oak, followed by butterscotch, melted caramel, vanilla, and red fruit. The finish is long and sweet. This might be a bit of a leap if you are a cask-finishing lover, but I really do think that Starlight Bottled-in-Bond has a lot to offer to a sherried Scotch drinker, thanks in part to the high proportion of malted barley that lifts the dried fruit notes. Barrell Craft Spirits Cask Finish Series: P.X. Sherry If you drink your sherried Scotch at cask strength, this is a great option. Barrell Craft Spirits is a blender, buying and marrying stock from other producers, which is closer to how an independent bottler works in Scotland. This blend brings together straight bourbons from Kentucky at nine and ten years, Indiana at six, seven, eight, and 12, and Tennessee at seven and 15, all of it finished in Pedro Ximénez sherry casks. The blend carries a six-year age statement, and the derived mash bill works out at 80% corn, 16% rye, and 4% malted barley. It goes into the bottle at cask strength without chill filtration. On the nose, you will find raisin first, with tobacco, nutmeg, and dark fruit. The palate gives you black pepper and cedar alongside creamy vanilla and baked stone fruit, with fig and dark chocolate. It is not really a sherry bomb, and it is not trying to be. The PX sits alongside the bourbon and lifts some of those traditional bourbon notes of caramel, tobacco, and sweetness. A great showcase of bourbon and sherry, and of blending excellence. If you haven’t sampled any BCS yet, do. Joseph Magnus Straight Bourbon Most finished bourbons use one cask type. Joseph Magnus uses three finishing casks for this bourbon, moving the whiskey through oloroso sherry, Pedro Ximénez sherry, and cognac casks over several months before blending it back together. Master blender Nancy Fraley put the recipe together, and it was one of the first triple cask finishes in American whiskey. The base is sourced, mostly older bourbon from MGP in Indiana, generally in the eight to 12 year range. On the nose you will find stewed fruit and dark chocolate with orange and roasted nuts behind them. The palate carries dark chocolate, caramel, orange, clove, and char, and underneath it run

NV Group has entered two of India’s most competitive spirits categories with the launch of Stainley Gold, a premium blended Indian whisky, and Blue Moon Minty Jamun, a flavored vodka. The products debuted in Delhi on 23 July 2026 and target aspirational whisky drinkers and younger adults seeking flavor-led experiences. The rollout aims to reach at least 10 states by fiscal year 2026–27. Both brands will expand across Haryana, Rajasthan, Punjab, Chandigarh, Goa and Maharashtra. The launch taps into a fast-growing market. India’s premium spirits sector, where whisky holds the largest revenue share, is forecast to grow at a 12.2% CAGR between 2026 and 2033. India ranks among the world’s largest whisky markets by volume, with 2025 sales estimated at nearly 280 million cases. Volumes are projected to grow at a CAGR of roughly 7.6% through 2035. Premium and above segments are outpacing the wider category. These posted around 7% growth in both volume and value in the first half of 2025. Much of the momentum comes from tier-2 cities such as Indore, Lucknow, Pune and Coimbatore, where mid-premium products priced between ₹500 and ₹1,200 are seeing strong gains. Stainley Gold is crafted using matured imported Scotch malts blended with Indian grain spirit. It is bottled at 42.8% ABV, with official brand notes of soft oak, vanilla and dried fruit. 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. In Delhi, the whisky is priced at ₹700 for a 750ml bottle. Smaller 375ml, 180ml, 90ml and 60ml packs are also available. Blue Moon Minty Jamun is a rice-based vodka, distilled three times and bottled at 37.5% ABV. The jamun-forward profile is built around the fruit’s natural tartness, with a light mint finish. It is priced at ₹600 for a 750ml bottle. Both products are manufactured at NV Distilleries & Breweries in Rajpura, Punjab, under Ramesh Gaudo, senior vice-president, blending and bottling. “The Indian spirits market is evolving rapidly, with consumers increasingly seeking products that combine quality, authenticity and distinctive flavour profiles,” said Varun Jain, CEO and founder, Smoke Lab, NV Group. “As we expand distribution across India, we remain focused on building brands that deliver consistent quality and resonate with today’s consumers.” The launch strengthens NV Group’s presence in the Indian Made Foreign Liquor category. The company’s portfolio spans vodka, gin, whisky, rum, brandy and beer, with exports to the US, UK and UAE.

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.

AI generated summary, newsroom reviewed Two whisky bottles are giving people a reason to replenish their liquor cabinets this year. The best single malt Scotch whisky in the world was revealed by BevTest and the scores tell a story that any whisky fan will want to hear. Notably, top honors at the Beverage Testing Institute's 2026 World Whisky Judging went to Oban 15 Year Old Port Cask Finish and Glengoyne 15 Year Old Highland Single Malt whisky. Oban's port-finished 15-year-old took the top spot with a 96-point Platinum Medal, the highest score in the entire competition. Right behind it, Glengoyne's 15-Year-Old Highland single malt whisky picked up a 90-point Gold Medal. Neither whisky tastes anything like the other, which is exactly what makes this year's results so interesting. One leans into the sea and the punch of port casks. The other leans into patience, sherry, and Highland restraint. Both prove there is more than one way to make a great Scotch whisky. Here is a closer look at what earned these two whisky bottles their medals, what they actually taste like, and what you can expect to pay for a bottle of your own. Winning top marks in a field packed with famous Scottish names is not easy, and the Oban 15 Year Old Port Cask whisky did it by refusing to play it safe while still keeping its identity intact. This limited-edition 15-year-old spends most of its life resting in American oak before finishing in port-seasoned casks, and that finish is doing real work. The result is a whisky that opens with a salty, coastal freshness and then rolls into ripe berries, dark chocolate, honey, and a whisper of smoke. The port casks do not take over. They just add depth to a flavor profile that is already unmistakably Oban. Drinkers who spend time with the Oban 15 Year Old Port Cask whisky tend to notice something new with every sip, which is part of why judges rewarded it so highly. Oban 15 Year Old Port Cask Whisky Price (Approx.): $130 (around ₹11,200) for a 750ml bottle in the US ABV: 52.1% This Highland single malt whisky is distilled using some of the slowest stills in Scotland, then matured entirely in first-fill European and American oak sherry casks. There is no shortcut here, and it shows. The flavor in the Glengoyne 15-Year-Old Highland Single Malt whisky builds gradually rather than hitting all at once. Expect orchard fruit, vanilla, toasted almonds, raisins, and warm baking spice up front, with a finish that drifts toward espresso and dark chocolate. It is a whisky built for sitting with, not rushing through, and it is a good reminder that slow, careful maturation still beats flash every time. Glengoyne 15-Year-Old Highland Single Malt Whisky Price: $90–$180 (around ₹7,800–₹15,500) in the US UK price: £48–£70 (around ₹5,600–₹8,200) ABV: 43% Cask selection is doing as much work as distillation these days, and these two winners prove it. Want bold and coastal? Grab the Oban whisky before it sells out. Want something elegant to sip slowly? The Glengoyne whisky bottle will be on shelves for a while. Either way, you're getting a genuinely award-winning pour and the best single malt Scotch whisky in the world. Note: Prices and availability are subject to change and vary by retailer and region. Check with a local retailer for current pricing before purchasing.

The TTB database has listed an intriguing label: Ardbeg Twin Barrel. This new Islay whisky is matured in a combination of Turkish wine casks and classic bourbon barrels. That could make Ardbeg the first distillery to release a whisky using this particular cask pairing. The official launch hasn’t been confirmed yet. Even so, while we don’t know everything about the whisky, there’s already plenty of information available— including its flavor profile. Ardbeg marries bourbon barrels with Turkish wine casks According to the label text, Ardbeg Twin Barrel is composed of whisky drawn from two different cask types. Bourbon barrels are a familiar foundation in Scotch whisky making. Turkish wine casks are far less common, making this release, to put it mildly, eye-catching. The specific Turkish wine previously held in the casks isn’t disclosed. That detail can greatly influence the final flavor. Turkey boasts more than 1,000 indigenous grape varieties. Well-known red grapes include Öküzgözü, Boğazkere, and Kalecik Karası. For white wines, varieties like Narince, Emir, and Sultaniye are used. International grapes such as Cabernet Sauvignon, Merlot, Syrah, and Chardonnay are also cultivated in Turkey. Without further details, it remains unclear which style of wine cask Ardbeg selected for Twin Barrel. Tasting notes for Ardbeg Twin Barrel The uncovered label includes a detailed description of aromas and flavors. Ardbeg mentions sweet and floral notes that evolve into spice and smoke. The tasting notes read roughly as follows: - Nose: Sweet and floral aromas, mint milkshake, dark chocolate, white pepper, and licorice root. - Palate: Smoke, chili pepper, bittersweet espresso, dark chocolate, and orange peel. - Finish: Warming and smoky, with pepper, licorice, espresso, and a fresh burst of citrus. The profile seems to blend Ardbeg’s signature smoky style with the sweeter influences of wine and bourbon casks. Mint, chocolate, and orange add contrast to the smoke and chili heat. The whisky is bottled at 50 percent alcohol by volume (ABV). When will Ardbeg Twin Barrel be released? The label does not yet include clear details on a release date or price. It’s also unknown whether Ardbeg Twin Barrel will be available worldwide or limited to selected markets and retailers. Until Ardbeg announces the whisky officially, its arrival remains unconfirmed. The label does suggest, however, that the distillery is working on a release where Turkish wine casks take center stage. In any official unveiling, the provenance of the casks and the grape varieties used will likely be key talking points.

The world’s first female master blender is visiting Australia to meet with Scotch connoisseurs and celebrate the 200th anniversary of The Glendronach. The famed distillery was created in the Scottish valley of Forgue, just like she was. Dr Rachel Barrie sits in a window booth of a wine bar in an exclusive Melbourne enclave. The master blender pours a cup of hot tea from a pot that shares the sage hue of the cushions behind her – a muted green reminiscent of the Scottish Highland moors where the 57-year-old Scot was born. Outside, the afternoon is crisp, but for Barrie, the temperature barely registers. Back home, the Highland summer is barely two degrees warmer anyway, she says. Tucked into the quiet, earthy comfort of Toorak Cellars, Barrie describes the setting as coorie – the Scottish term for nesting, gathering warmth, and finding sanctuary against the chill. Arriving from Scotland just days ago, Barrie is mid-stride in an Australian tour celebrating the 200th anniversary of The Glendronach, founded in 1826 in the Scottish valley of Forgue. Her itinerary includes private tastings and masterclasses with Melbourne key traders and collectors, before heading to Sydney for an immersive bicentenary event at the Ace Hotel, and then south to Tasmania – Australia’s whisky capital. In 2003, Barrie made history when she became the first female master blender of Scotch. As we sit sipping our English breakfast, the whisky aficionado blends three decades of sensory mastery, scientific precision, and industry-shaping expertise into easy conversation. Listening to the liquid Having nosed around 200,000 casks over nearly 35 years in the industry, Barrie brings an unmatched depth of sensory perception to her craft. Yet her connection to The Glendronach remains deeply personal, rooted in her childhood growing up on the land in Aberdeenshire just a short drive from the distillery itself. “I was always outdoors and in touch with the landscape,” Barrie recalls, describing a childhood spent picking wild brambles and berries in the valley. “The barley is just rolling up those hills… it’s deep down in the valley, in the richest, most fertile landscape in Scotland.” The master blender’s path took a pivotal turn when she left the countryside in her early 20s to study chemistry at the University of Edinburgh. After briefly pursuing medicine, Barrie realised her passion was in creation and experimentation rather than diagnosis. Chemistry offered the perfect outlet, a discipline where rigorous science meets the tangible art of making things. At the same time, university life opened up a vibrant world. Raised on Aberdeenshire farms, Barrie thrived in the energy of the city, surrounded by culture and new perspectives, developing a dual appreciation for interspersing city and country life that continues to define her lifestyle today. Graduating in 1991, she joined the Scotch Whisky Research Institute in Edinburgh under her mentor, the renowned Dr Jim Swan. It was an era when positions in Scottish distilleries were almost exclusively held by men, who had worked their way up from rolling barrels. Instead, Barrie relied on objective science – evaluating wood maturation, warehouse positioning, and spirit character – to climb the ranks and establish authority. “Ninety per cent of the appreciation of single malt – as well as wine – is actually on the nose,” Barrie explains. “There’s a lot you can tap from the nose if you’ve already calibrated your senses to what to expect in taste and texture.” The art of the cask Yet for all her technical expertise, including being awarded an honorary doctorate by the University of Edinburgh in 2018, one of Barrie’s great strengths lies in translating complex chemistry into pure feeling. Barrie uses vivid, accessible descriptors that feel reminiscent of the late Anthony Bourdain – an effortless ability to translate place, culture, and sensory nuance into prose and understanding that lingers long after she finishes speaking in her Scottish lilt. Music, in particular, is embedded in how Barrie perceives and creates. She grew up playing piano and clarinet, and regularly uses musical metaphors when describing how Glendronach’s heavy, fruit-forward spirit interacts with Spanish oak. “The stills are shaped like a saxophone,” Barrie explains, noting that the geometry of that instrument instils a rich, expressive body into the liquor. “The character of the whisky is so mellow and expressive to me… it’s like the notes in jazz.” She continues the musical analogy when articulating the interplay of oak and aging. “The 12-year-old for me is like a crescendo- like a flamenco,” she says, expressing the movement with her hands. “It dances on your palate with the warmth of the spices… and then the Pedro Ximenez cask is like a swathe, like a bolero. It just glides up your palate from front to back.” Dr Rachel Barrie That same creative passion drives her travel across the globe. Whether meeting collectors in Australia or launching releases in India, interacting directly with people and hearing how they experience the whisky is one of her favourite parts of the job. “I’m loving travel more than ever, and I love it,” Barrie says. “Soaring in the sky and being somewhere new where I can learn the culture… it’s a never-ending story. For me, the richness is the connectivity with everything on the journey.” This blend of chemistry, character, and human connection is resonating strongly with down-under drinkers. Australia has evolved into one of the world’s most discerning single malt markets, driven by premiumisation – consumers are drinking less overall, but prioritising higher-quality, sherry-matured expressions that command a higher spend per bottle. According to data from the Scotch Whisky Association, Australia imported over 27 million bottles and $206 million worth of Scotch in 2024. Single malt accounted for a third of that total value. Local enthusiast networks like The Whisky Club, which has more than 100,000 members in ANZ, further reflect the growing appetite for rare single malts with authentic provenance. Time, memory, and stewardship Now managing the portfolios of The Glendronach, Benriach, and Glenglassaugh under US-based company Brown-Forman, Barrie oversees recipe creation and barrel selection for all three distilleries. Among her most delicate responsibilities is unlocking and hand-selecting liquid that has slept in oak for over half a century for milestone releases, such as the Glendronach 56 Year Old, released earlier this year. Distilled in 1968, only 200 crystal decanters exist worldwide. For Barrie, evaluating a cask that has rested for five decades goes beyond pure science and requires deep experience. A single sniff conjures the sights, sounds, and landscape of the valley where it – and she – was created. “When I nose it, I get the smell of the brambles and the valley.” Dr Rachel Barrie “I get the earthen floor warehouses. I get the richness of the dates. I get the sounds of music, everything… such an incredibly expansive experience, and that is the integration of time.” Safeguarding a two-hundred-year-old legacy relies on technical precision, respect for heritage, and an intuitive sense of self built over decades of travel, research, and conversation. “I always say, I arrived at 55,” Barrie reflects. “That was when everything really locked into place. I know who I am, and I know who the whisky needs to be.” Forbes Women is a global network of female business owners, entrepreneurs and changemakers. Sign up to Forbes Women here.

Nota bene: All products in this article are independently selected and vetted by InsideHook editors. If you buy something, we may earn an affiliate commission. You probably already know this about me, but I love a good Scotch. And in case you were wondering, there’s no wrong season to enjoy it. Seriously, have you had a Daiquiri made with a peaty Scotch? It’s a summer staple for me. More importantly, there’s too much of a rarefied air when it comes to this whisky. Yes, you can use it in cocktails, and you can find a good bottle at a modest two-digit price, including what one awards ceremony dubbed the world’s best Scotch. “I’ve had the privilege of tasting some of the world’s most legendary whiskies,” says Ehsan Mackani, director of beverage and fine dining at La Boucherie in Los Angeles. “I’ve poured bottles worth thousands of dollars for collectors, hosted rare Scotch dinners and spent countless evenings discussing whisky with guests from all over the world. Yet, every time someone asks me, ‘What’s your favorite Scotch?’ it’s rarely the most expensive bottle in the room. Some of my favorite whiskies retail for less than $50.” 7 Bourbons Under $50 That Drink Like $100 Bottles We asked the pros for their favoritesWith that in mind, we asked more than a dozen drinks professionals (and one travel CEO who curates a whisky-focused trip to Scotland) about their favorite Scotch for less than $50. In some cases, you can even find a good bottle for as little as 30 bucks. Keep in mind that state taxes and delivery fees will add to your bill, and prices will vary by state and store (a Glengoyne pick below had a $20 difference based on the pick-up location). Everything is laid out below, just in time for National Scotch Day on July 27. Johnnie Walker Black Label “For under $50, it’s hard to beat Johnnie Walker Black Label, which is a blend of Scottish whiskies. It brings notes of smoke, fruit and spice and continues to open up and evolve as you drink it. The profile changes depending if it’s served neat, with water or over ice. The layered flavors make it one of the best values in Scotch.” — Chris Tunstall, A Bar Above Isle of Skye PX Sherry Cigar Reserve “It’s a blend of Speyside and Islay whiskies that brings together fruity and peated flavors, rested in Pedro Jiménez sherry casks. It has some really nice chocolate, pepper and baking spice notes. It was created to pair with cigars, which is the original reason I picked it up. It drinks very similarly to other sherry whiskies like The Macallan but at a much more affordable price.” — Dylan Dinsmore, bar manager at FiNO Laphroaig Select “This is an entry-level proof (80) and no age statement single malt Scotch that’s a great value. The lower price point did not stop Laphroaig from giving this whisky layers of flavor. It’s pulled from various casks, including PX sherry, ex-bourbon and quarter casks before resting in virgin oak for six months after blending. Don’t expect to sip on a dram and get the full Laphroaig experience, but this whisky makes a fantastic Highball or topper for your favorite cocktail.” — Mike Vacheresse, Travel Bar Glengoyne White Oak Single Malt Scotch “This malt is matured exclusively in virgin American white oak and ex-bourbon casks, giving it a delicious vanilla butterscotch sweetness along with a deep, oaky mellowness. Bourbon drinkers may love this expression for its classic American flavor and lighter, sweet profile. And it’s easy drinking and refreshing in hot weather.” — Michael Lowry, VP of spirits at Total Wine & More Chivas Regal Blended Scotch Whisky “Inexperienced whisky drinkers are forever banging on about single malts, but people in the know prefer blends. If a single malt is an instrument like the violin, then a blend is the whole orchestra — and the best value on the market is Chivas 12. A power-packed whisky that belies its meagre price tag. Soft, rounded and mellow.” — Oliver Browne, founder and CEO, True Summit Adventures FABLE Whisky The Pale Horse Blended Malt 8 Year “We absolutely love this Scotch because it’s a meeting of minds, with a beautiful Tomatin single malt whiskey base that’s further aged for at least eight years in Hogshead casks and ex-bourbon barrels. The result is a beautiful sipping Scotch that works wonders to elevate whisky-based cocktails, like a Death or Glory. With only eight years of aging, it’s complex for enthusiasts but also a perfect pick for an intermediate Scotch explorer.” — Andrew Lincoln, Taster’s Club Glenmorangie 12 Yr Single Malt Scotch For years, Glenmorangie’s entry-level bottle was their 10-year, which was already pretty solid. They have now added two years to the maturation process for their baseline Scotch, making it a bit deeper in flavor. It’s velvety, smooth and balanced, with some citrusy brightness, vanilla and baking spice notes rounding it out. — Anthony Aviles, director of food and beverage at The Rittenhouse Hotel Famous Grouse Smoky Black “Possibly my favorite Scotch, or at least top three. It’s incredibly smooth, has just a hint of peat and it’s great to share.” — Sebastian Estes, bar manager at Katsubo Singleton of Glendullan 12 Year Single Malt Scotch “This is the bottle I often recommend when someone tells me they are curious about Scotch but don’t know where to begin. Smooth, elegant and incredibly approachable, The Singleton delivers notes of vanilla, roasted nuts, toffee and orchard fruit without overwhelming the palate. I discovered years ago that it pairs exceptionally well with a good cigar. — Ehsan Mackani, La Boucherie Ardbeg Wee Beastie “While there aren’t too many great Scotches under $50, Ardbeg Wee Beastie would be my favorite in that category. It’s perfectly smoky and peaty and great for the cost.” — David Schmidt, The Bar at Optimist Hall Jura 12 Year Single Malt “Jura has an appealing layering of soft fruitiness imparted by the Oloroso cask finish. This marries well with the expected nutty and smoky nature of a single malt. The versatile flavor profile, availability and price point make this Scotch stand out.” — Adam Morgan, Husk Nashville Dewar’s French Cask Smooth “This is an eight-year-old blended Scotch finished in French oak Calvados casks. I like this option for a Scotch highball, as it features a crisper fruit profile, featuring notes of baked apples, orange zest, lemon zest and cinnamon.” — Rebecca “Reba” Mullins, Husk Savannah Monkey Shoulder “I call it my ‘old reliable’ because it consistently overdelivers for the price. What makes it interesting is the pedigree: It’s a blend of malts from Glenfiddich, Balvenie and Kininvie, three of the best Speyside distilleries. Honey, vanilla, baking spice, ripe orchard fruit, smooth finish. It works neat at the end of a shift or behind the bar in a well-made cocktail. That versatility is rare at this price point.” — Duane Holder, director of food and beverage, The Rooftop Bar at Mission Pacific Beach Resort Compass Box Glasgow Blend “One of the things I like about this whisky is the balance you get — soft fruit notes upfront, followed by sweetness from the malt and a layer of spice and smoke. I work a lot around cocktails and menu development, and I always pay close attention to how the whisky behaves. The Glasgow Blend does not lose its core identity, even after dilution. It’s perfect for a Highball; the fruit becomes brighter. And in spirit-forward cocktails, the smoke becomes more elegant and provides a nice structure to the drink.” — Sanwar Mal Khokhar, mixologist/beverage program leader, Sanjh Restaurant & Bar Drambuie “It’s actually a Scotch liqueur. The base is a blend of high-quality Scotch whiskies at 40% ABV (80 proof), mellowed and sweetened with a secret recipe of herbs and spices that can trace its roots back to Bonnie Prince Charlie and the Battle of Culloden in 1746. Though it was created to drink straight, it also mixes beautifully with almost anything, most notably with another Scotch in a Rusty Nail. I use it in place of any other liqu

Key takeaways - Evonik is using bio-butanol made from whisky industry waste in a cosmetic emollient. - Celtic Renewables produces the ingredient from local by-products, including pot ale and rejected potatoes. - The partnership highlights growing beauty industry demand for high-performing upcycled ingredients. Scottish green-tech company Celtic Renewables has partnered with Evonik to produce sustainable ingredients for cosmetics formulations, made from by-products of the scotch whisky industry. Evonik is using Celtic Renewables’ bio-butanol to create Ecohance Soft Bol, a sustainable emollient boasting a silky, luxurious skin feel. Celtic Renewables produces the bio-butanol entirely from waste materials at their Scottish biorefinery using locally sourced feedstocks, including whisky pot ale and rejected potatoes. The partnership aligns with a growing push in the personal care industry toward more environmentally friendly product formulation. Alternatives derived from upcycled feedstocks are gaining traction as many companies shift away from fossil-based chemicals. “The cosmetics sector faces an immense challenge in reducing its Scope 3 emissions,” says Bettina Brierly, chief commercial officer at Celtic Renewables. “Currently, fossil-based chemicals are used in a range of cosmetic applications, with everything from face creams to lip gloss including them as active ingredients in the manufacturing process.” Innova Market Insights data shows that sustainability remains a key trend in 2026, with consumers globally prioritizing clean labels and natural ingredients. According to the market researcher’s annual 2025 Beauty & Personal Care Survey, 39% of consumers say that sustainable beauty means naturally sourced ingredients. “By switching to bio-based alternatives, emissions of everyday cosmetics can be cut by up to 60%, without consumers having to change their purchasing habits, and with very little impact on the manufacturing process,” explains Brierly. She says that partnerships like the one Celtic Renewables has with Evonik are critical for accelerating the cosmetics industry’s transition to more sustainable innovation. “Those who are slow on the uptake of bio-based chemicals will be left struggling to transition.” Eco-friendly emollient The cosmetics industry is increasingly searching for ingredients that offer high performance and desirable sensoriality. Ecohance Soft Bol promises to deliver both, while boasting a two-pronged sustainability impact. It uses responsibly-sourced feedstocks and its production process claims to be eco-efficient. The oil is derived entirely from side and waste-stream materials and manufactured using a green chemistry process that Evonik says significantly reduces CO2 emissions. It is produced via the company’s enzymatic process, which is powered by 100% renewable electricity. The emollient serves as a sensoriality-focused alternative to conventional or synthetic silicone emollients. It is said to provide strong pigment wetting and UV filter solubility, which allows it to maintain a silky texture in sun and color formulations. “The butanol we get from Celtic Renewables fits perfectly with what we need. Our customers really appreciate the cosmetic emollient that we make with this raw material — we are able to achieve great sensory, texture, and touch,” says Wolfgang Goertz, VP of Cosmetic Solutions at Evonik. Upcycled beauty As the personal care industry looks to produce more environmentally friendly formulations, upcycled ingredients have emerged as a sustainable way to reduce waste across multiple industries. Innova Market Insights data suggests that product launches in the personal care sector featuring upcycled ingredients soared by 196% between April 2020 and March 2025. According to the market researcher, half of global consumers said they actively seek out upcycled ingredients when shopping for beauty and personal care products, signaling a growing demand for sustainability-driven innovation. Personal Care Insights previously spoke with Sophie Roelants, COO at AmphiStar, who told us that the company’s biosurfactants, produced from upcycled feedstocks, offer at least 50% lower overall environmental impact than non-upcycled and traditional surfactants. Another example is Eurofragance’s Olivante, an upcycled fragrance ingredient manufactured from olive byproducts. The company claims to operate a green process, which was designed to ensure its management and use of the olive pulp by-products do not have any additional environmental footprint. Personal Care Insights also previously reported on two studies utilizing beer waste by-products, such as hops and yeast, which showed potential as bioactive ingredients for dermatological and cosmetic formulations.

- ARTISTS - NEWS - UNDERGROUND - TICKET NEWS - COMPETITION Tommy Lee has described how he made the call to check into rehab after he once attempted to inject whiskey into his veins back in the late 1980s. During an interview for the Armchair Expert podcast on Wednesday, the drummer recalled how he and his Mötley Crüe bandmate, Nikki Sixx, tried to inject themselves with alcohol when they ran out of heroin amid a stay at a hotel in 1989. The pair was dubbed the "Terror Twins" at the time. "(We) filled up the cap with Jack (Daniel's) and then pulled a couple syringes, and were shooting Jack Daniel's," he told host Dax Shepard. "It was at that moment where I went, 'OK, what is happening? We could just drink this, but we're shooting it. This is f**king wrong. And somebody's going to die. That is when I realised." Lee went on to recount how he could "taste" the alcohol as he was injecting it, adding: "You could taste it, like you taste heroin." The rocker also remembered how he and his fellow Mötley Crüe bandmates, guitarist Mick Mars and vocalist Vince Neil, made the joint decision to go to separate rehabilitation centres - and hired a "band therapist" to help them stay clean. "We'd all get together and talk about how everybody's dealing with this new arrangement," the 63-year-old continued. "Then, that opens up a whole other thing. Once you start getting into therapy with the people that you work with that are also going through the same thing, you're learning all these other things about them and all of a sudden, it's becoming really complicated at the same time." Elsewhere in the conversation, Lee confessed that he still struggles with drinking. "I think three years is the longest I've done," he admitted. "I get so excited that I'm like, 'Oh my God, dude, I've been sober for a year,' and I celebrate. That's the f**king problem."

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You Can Now Get Fireball Whisky Sneakers – Maine, New Hampshire, & Massachusetts, Take Note Over the last few years, we have seen Fireball Cinnamon Whiskey become steadily more popular. For the longest time, Jager was the go-to for people looking for a basic, sweet, chilled shot. Not anymore! Now, Fireball is king! Now, if you really want to show off how much you love your Fireball, you can with a pair of Fireball-branded sneakers! No, it is not a joke! According to an article on Foodbeast, the brand is introducing Fireball Sneaks, a limited-edition pair of black-and-red high-top sneakers that feature a hidden compartment beneath the tongue. The pocket is specifically designed to hold Fireball's new Stash Flask, a resealable 200 mL pouch capable of holding up to four shots of Fireball Cinnamon Whisky. The sneakers feature Fireball branding throughout, including flame-inspired detailing and a custom design centered around the brand's signature cinnamon whisky. "Sneaker culture is all about being ready for what's next, whether that's chasing a drop or making memories with friends," said 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. We're celebrating the unplanned moments that turn a casual hang into something bigger, from backyard kickbacks to plans that go off-script." Beginning Friday, July 24, at 10 AM, fans can enter through FireballSneaks.com for a chance to purchase a pair of the limited-edition shoes for $25. The entry period will remain open for one hour, after which 50 winners will be randomly selected and given the opportunity to complete their purchase. Each Fireball Sneaks bundle includes a pair of the custom sneakers, one 66-proof Fireball Cinnamon Whisky Stash Flask, an extra set of Fireball-yellow shoelaces, and a custom Fireball drawstring shoe bag. For those who miss out on the sneakers, the new Fireball Stash Flask is also being sold separately at select retailers nationwide for $3.99. The resealable pouches are available in both 42-proof and 66-proof versions. 19 Maine Restaurants That Closed in the First Half of 2026 Gallery Credit: Sean McKenna List of Missing Persons Cases in Maine Gallery Credit: Sean McKenna

Mötley Crüe‘s Tommy Lee is opening up about one of the darkest parts of his history. Appearing on the Wednesday (July 22) episode of Armchair Expert With Dax Shepard, the drummer looked back on his struggles with heroin addiction during the band’s late-’80s heyday, recalling the moment he realized how dangerous his substance use had become. Lee remembered running out of heroin while spending the night with his “bass player” — the rocker doesn’t name the band’s bassist, Nikki Sixx — and how the pair decided to inject Jack Daniel’s whiskey. “‘What are we gonna do,'” he recalled thinking after running out of drugs around 3 or 4 a.m. The rocker then told Shepard how the two men unscrewed the cap off a fifth of Jack, filled the cap with some alcohol, then filled a few syringes with the whiskey. “We were shooting Jack Daniels.” “It was at that moment where I went, ‘OK! We could just drink this, but we’re shooting it,'” Lee reflected. “‘This is f–king wrong, and somebody’s gonna die.” The members of Mötley Crüe entered rehab and group therapy in the late 1980s as they prepared to record their fifth studio album, 1989’s Dr. Feelgood, which hit No. 1 on the Billboard 200 and remained on the list for 109 weeks. “We all decided we needed to go to rehab or someone was going to die,” Lee said. “People were eating handfuls of [sleeping pills] and then go out for the night. We were zombies and people weren’t waking up. We’re like, ‘Someone’s going to die soon.'” Looking back on that period, Lee said that the band relocated to Vancouver, B.C., in order to make the album while working on staying sober together. “We’d all get together and talk about how everybody’s dealing with this new arrangement,” he said. “Once you start getting into therapy with the people that you work with and that are also going through the same thing, you’re learning all these other things about them, and all of a sudden it’s becoming really complicated at the same time.” Lee also acknowledged that sobriety has remained an ongoing journey. He told Shepard: “I think three years is the longest I’ve done.” The conversation adds another chapter to the band’s well-documented history with addiction, which Sixx discussed in his 2007 memoir, The Heroin Diaries. Listen to the Tommy Lee’s interview on Armchair Expert below: If you or anyone you know is facing substance use disorders, visit the website for the Substance Abuse and Mental Health Services Administration’s website, or call its helpline — which is available 24/7, 365 days a year — at 1-800-662-HELP (4357) for free, confidential treatment referral and resources. Leave a Comment

AI generated summary, newsroom reviewed Blended whisky often gets less attention than single malts, but some of the most awarded and widely loved bottles in the world fall into this category. Blending simply means combining whiskies from different distilleries or casks to create a more balanced, consistent flavour, and when done well, it can rival or even beat a single malt on taste and value and that is what has happened with these ones we reveal here. Take a look at the best blended whisky under Rs 5000 in India including Monkey Shoulder, Suntory Toki, Johnnie Walker Double Black, and more. Know what they taste like and how much they typically cost. Suntory Toki brings together whisky from three well known Japanese distilleries, Hakushu, Yamazaki and Chita, into one bottle. Unlike heavier, smoky Scotch whiskies, Toki is light and easy to drink, built mainly on Chita grain whisky and Hakushu malt, with a touch of Yamazaki added for balance. On the palate, expect green apple, raw honey and citrus peel, finishing with a light touch of white pepper and ginger. It works particularly well as a Japanese style highball, poured over tall ice with soda water and a twist of lemon. The whisky has picked up a Gold Medal at the International Spirits Challenge in both 2024 and 2026, along with a Great Value Award from the Ultimate Beverage Challenge in 2023. Category: Japanese Blended Whisky ABV: 43% Price: ₹4,300 to ₹5,000 Monkey Shoulder is a little different from a standard blend. It uses only malt whisky, no grain whisky at all, combining three respected Speyside single malts, Glenfiddich, Balvenie and Kininvie. The whiskies are aged in first fill bourbon casks before being blended together in small batches over several months, giving it a notably rich, buttery texture. Tasting notes include vanilla fudge, orange peel, toasted shortbread and warm butterscotch, with a soft peppermint note at the end. It drinks well neat, over a large ice cube, or mixed into cocktails like a Penicillin or an Old Fashioned. The whisky has won Double Gold at the San Francisco World Spirits Competition in both 2024 and 2025, a Gold Medal at the International Spirits Challenge in 2024, and Best in Show honours at the TAG Global Spirits Awards in 2024. Category: Blended Malt Scotch Whisky ABV: 40% Price: ₹3,300 to ₹4,800 Johnnie Walker Double Black whisky is built for people who enjoy bold, smoky flavours. It takes the familiar Black Label recipe and intensifies it, using heavier single malts from Scotland's west coast, including Caol Ila from Islay, aged in heavily charred oak casks. Expect rich peat smoke, dark chocolate, dried raisins and black pepper, with a lingering campfire like char. It is best enjoyed neat, with just a few drops of water added to open up the smoky notes. The Johnnie Walker Double Black whisky has earned Double Gold at the San Francisco World Spirits Competition in 2020, 2023 and 2024, along with Gold Medals at both the International Spirits Challenge and the World Whiskies Awards. Category: Blended Scotch Whisky ABV: 40% Price: ₹4,200 to ₹5,000 Dewar's 12 uses what the brand calls a double aging process. The blended malt and grain whiskies are combined and then returned to oak casks for a further six months of aging. Built around single malt from Aberfeldy, it has a smooth, approachable character. On the palate, you get crisp green apple, citrus peel, Bakewell tart and floral honey, with toasted oak and gentle warmth on the finish. It works well neat, on the rocks, or as a whisky highball. It won first place for Best Blended Scotch 12 Year Old at the International Whisky Competition in 2026, a Gold Medal at the World Whiskies Awards in both 2023 and 2025, and the same Best Blended Scotch honour at the International Whisky Competition in 2024. Category: Blended Scotch Whisky ABV: 40% Price: ₹3,200 to ₹4,200 Chivas Regal 12 Year Old is a very popular blended Scotch whisky. It combines malt whiskies, led by Strathisla, with grain whiskies aged for at least 12 years, resulting in a creamy, fruit forward style with light floral notes. Tasting notes include ripe orchard fruits, wild honey, vanilla pod and hazelnut, rounded off with soft butterscotch and a smooth finish. Chivas Regal 12 Year Old suits drinking on the rocks, neat, or as the base of a Scotch and soda. The whisky holds Gold Medals from the International Spirits Challenge in both 2022 and 2023, a 95 point Gold Medal from the International Wine and Spirit Competition, and a Silver Medal from the World Whiskies Awards in 2024. Category: Blended Scotch Whisky ABV: 40% Price: ₹3,600 to ₹4,600 Note: Prices for all five whiskies can vary depending on the state and retailer, so it is worth checking current rates before you buy.