India tariff cut opens door to wider Scotch whisky market
The UK–India Free Trade Agreement has reduced India’s tariff on Scotch whisky from 150% to 75%, giving producers greater access to the world’s largest whisky market. The duty is due to fall progressively to 40% over the next decade.
The UK–India Free Trade Agreement came into force on 15 July, immediately halving India’s import tariff on Scotch whisky and removing one of the industry’s most persistent barriers to growth.
The duty has fallen from 150% to 75%, with a further phased reduction to 40% planned over the next ten years.
Although the remaining tariff is still considerable, the agreement is expected to improve the competitiveness and availability of Scotch whisky in a market where imported products have traditionally faced prohibitive costs.
John Kennedy, managing director at Decant Index, said: “The initial impact is likely to include improved margins for established exporters and greater scope for Indian distributors to introduce a wider selection of Scotch whisky. Smaller and independent producers that may previously have found the cost of entering India prohibitive could also gain access to the market.
“Over time, this could result in greater availability of premium single malts, age-stated expressions, independent bottlings and limited-edition releases.”
Largest whisky market
India is already Scotch whisky’s largest export market by volume and the biggest whisky market in the world.
More than 220 million equivalent 70cl bottles of Scotch were exported to India in 2025, although Scotch still accounts for only around 3% of the country’s total whisky market.
Exports were worth £286 million last year, up 15% on 2024. Volumes also rose by 15%, making India Scotch whisky’s third-largest export destination by value.
Kennedy said: “By reducing one of the industry’s most significant trade barriers, the agreement should improve competitiveness, margins and market access for Scotch whisky producers in a market that had already grown.”
The Scotch Whisky Association has described the agreement as “a once in a generation deal and a landmark moment for Scotch whisky”.
Mark Kent, chief executive of the association, previously referred to the “strategic importance of this landmark deal for the long-term growth” of the sector, arguing that it should support further investment and employment in both India and the UK.
Opportunities beyond large exporters
The tariff reduction is expected to benefit multinational groups already established in India, but it may also provide a route into the market for independent distillers and bottlers.
Smaller producers have historically struggled to absorb the cost of a 150% import duty, particularly when competing against locally made whisky and global brands with established distribution networks.
Lower tariffs could give Indian importers more freedom to expand their ranges and introduce products that had previously been too expensive to list.
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The agreement also covers bulk Scotch, a substantial proportion of which is shipped to India for local bottling or use within Indian whisky brands.
Kennedy said: “The most immediate benefit will be felt by companies exporting bottled and bulk whisky. Stronger consumer demand can, however, feed back through the wider Scotch whisky supply chain.”
What it could mean for casks
Greater demand from India could eventually increase requirements for young malt and grain whisky, blending stock, age-stated single malt and liquid intended for independent or limited-edition releases.
“A growing Indian market could create additional requirements for young malt and grain whisky used within blends, mature blending stock, age-stated single malt and casks suitable for independent, bespoke or limited-edition bottlings,” Kennedy said.
“A significant proportion of the whisky exported to India is already shipped in bulk, some for bottling as Scotch whisky and much of it for use within Indian whisky products. Reduced tariffs may therefore benefit Scottish suppliers as well as Indian producers that require imported Scotch for their own brands.”
He cautioned, however, that the agreement would not necessarily translate into an immediate rise in cask values.
“This does not mean that cask values will automatically rise as a direct consequence of the agreement. Individual values will continue to depend on the distillery, age, cask type, alcohol strength, remaining liquid volume, provenance, contractual rights and wider market conditions.
“The more meaningful long-term benefit is the potential expansion of the buyer base and the number of commercial uses for maturing Scotch whisky.”
Indian producers prepare for competition
As previously reported by the drinks business, the agreement has been widely welcomed by Scotch producers. However, Indian distillers have raised concerns about the potential effect of cheaper imports on the domestic industry.
When the deal was announced, William Wemyss, managing director of Wemyss Family Spirits, said the tariff reduction would create a “fairer footing” for businesses that had previously been “locked out of meaningful access” to India.
Jean-Etienne Gourgues, chairman and CEO of Chivas Brothers, described the agreement as a “game changer” for Scotch exports.
Indian producers have taken a more cautious position. Paul John warned that a sudden influx of lower-priced Scotch could affect domestic sales, although the company later said it was confident in the quality of Indian whisky and hoped the agreement would improve access for Indian brands entering the UK.
The wider trade package will reduce or remove tariffs on 90% of UK goods entering India and 99% of Indian goods entering the UK.
The UK Government estimates that the agreement could eventually increase bilateral trade by £25.5 billion a year, adding £4.8bn to UK GDP and £5.1bn to India’s economy.
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Spirits industry responds to US lifting tariffs on Scotch
The US has officially returned to tariff-free trading for Scotch whisky in a move that has been met by much goodwill among the sector.
US President Donald Trump had originally imposed a 10% levy on Scotch whisky in April 2025 which had been due to increase earlier this year to 25% for single malts.
However, the decision to make sure Scotch whisky would be exempt from tariffs, which came into force as of today (24 July) was made by Trump following King Charles III’s state visit in April this year.
The Scottish government and the spirits industry has welcomed the lifting of tariffs on Scotch whisky exports to the US, which could also see Bourbon and American whiskey arriving in the UK tariff-free.
The tariff removal follows a challenging period for Scotch whisky exports. According to the Scotch Whisky Association (SWA), shipments to the US fell sharply after a 10% tariff was introduced in April 2025.
In fact, the SWA had noted that export volumes declined by 15% between May and December 2025, with the US still staying as the industry’s most valuable overseas market despite the downturn.
Win-win
Scotland’s first minister John Swinney said: “The result is a ‘zero-for-zero’ tariff regime that is a win for Scotland and a win for the United States. It benefits businesses and workers on both sides of the Atlantic and not just among whisky producers but also the businesses and communities that support the sector across Scotland. This is a good day for Scotland.”
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Distilled Spirits Council president and CEO Chris Swonger said: “We thank President Trump for delivering on his commitment to remove the tariff on Scotch and other UK whiskies and for recognising the longstanding heritage, craftsmanship and distilling traditions that unite the United States and United Kingdom.”
‘Much-needed relief’
Swonger pointed out that “lifting this tariff provides much-needed relief for US hospitality businesses and demonstrates the benefits of fair, reciprocal trade” and added that “it is a meaningful step toward restoring the zero-for-zero tariff framework that fuelled growth, investment and job creation throughout the spirits sector for decades”.
Highlighting the positive impact this will have on the Scotch whisky industry, through improved access to American consumers while supporting businesses at home, Nodjame Fouad, CEO of Pernod Ricard’s aged spirits and Champagne division, said: “The return to tariff-free trade for Scotch whisky between the UK and US – the world’s most valuable Scotch whisky market – is very welcome news for our industry.
A long-standing trading relationship
Fouad explained: “This move will improve access for American consumers to iconic Scotch whiskies such as The Glenlivet, while supporting businesses at home, and strengthening the long-standing trading relationship between the UK and US spirits industries.”
Swonger said that the Distilled Spirits Council now looks forward to working with the administration “to build on this progress by extending tariff relief to other imported spirits, particularly those from the European Union, which would help reduce costs for restaurants, bars and other hospitality businesses across the country”.
Fouad also added: “We now hope to see further progress made towards the removal of tariffs affecting other spirits and wine categories – including Irish Whiskey, Champagne and Cognac – to deliver benefits for consumers, producers and hospitality businesses on both sides of the Atlantic.”
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Lucky Saint and Ossett Brewery join Cask Marque
Beer quality accreditation organisation Cask Marque has welcomed Lucky Saint and Ossett Brewery as corporate members. Jessica Mason reports.
The companies join the stakeholders in the not-for-profit scheme which currently has 41 members made up of brewers, pub retailers and trade associations.
Ossett Brewery currently has all of its own pubs accredited with Cask Marque already. But, by joining as a corporate member, the new move will allow Ossett to share benefits with its free trade outlets while also receiving beer quality reports on products assessed by Cask Marque anywhere in the UK.
Lucky Saint joins as Cask Marque expands accreditations to include all beer with the new Perfect Pint Promise accreditation. With the rapid growth of the low and no alcohol category, the UK’s biggest independent alcohol-free beer brand continues to ensure standards are high through its own quality programme.
Improving beer quality and yields
Describing the reasons behind becoming a corporate member, Ossett Brewery managing director Edd Simpson said: ”We have worked with Cask Marque in our own pub estate and seen the benefits. We now want to take this support to our free trade customers so they can improve yields and with improved beer quality, their rate of sale and ensure our products are served in the best possible condition.”
Speaking to the drinks business, Cask Marque executive director Paul Nunny admitted that he recognised the “potential” within the burgeoning low and no beer sector and said: “Draught in low and no is effectively a new sector with great potential growth.”
Making assurances about beer quality checks, Nunny told db that Cask Marque has “set standards on production through Salsa + Beer that check beer quality at the brewery gate” and also added that the accreditation organisation has “worked with BBPA and gained their input and approval”.
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Nunny explained that “in pubs, beer lines must be cleaned every seven days as beer with no alcohol can quickly become contaminated and can increase in alcohol strength” and revealed that, because of this the organisation is already “working closely with Diageo and Heineken and now Lucky Saint”.
A shrewd move as the category continues to grow
Highlighting the fact that “quality has always been fundamental to Lucky Saint and speaking more broadly on how delivering on that quality ad supporting pubs and people with the best experiences possible was fundamental, Lucky Saint on-trade director Will Snowden said: “From brewing to dispense, every stage plays a role in delivering a great alcohol-free beer experience. As more venues expand their alcohol-free draught offer, maintaining consistently high standards is vital. It’s an area we think deserves a lot of time and attention, and I’m very pleased to be working closer with Cask Marque as their first-ever alcohol-free beer member. Alongside our own Superior Serve programme, the Perfect Pint Promise accreditation will help support pubs in delivering the highest quality alcohol-free beer as this category continues to grow.”
Looking at the business angle too, Nunny additionally pointed out that, for a pub, “having a product on draught can increase throughputs by seven times” but, he warned that it was only suitable for some pubs with the throughput because the publican “must sell a keg a week to maintain beer quality”.
Customers’ expectations have never been higher
He also pointed out how important the accreditation was and insisted that “customers’ expectations on their visit to the pub have never been higher and these need to be satisfied” and highlighted that “this can be achieved by serving great beer and having trained bar staff”.
Offering reassurances, Nunny said: “This is why we now star rate cellar like the food hygiene ratings and have widened our accreditations to include Cask Marque and well as the new Perfect Pint Promise accreditation covering all beer”.
This, he reiterated, was why it was so important to have the support of beer businesses that are also interested in maintaining the calibre of beer brands they make available to pubs and bars. Not just when the beer leaves the brewery, but at each venue, in each cellar and at each point of sale.
He added: “Having corporate members support is so important to deliver our programme on the perfect serve. The input from our new members will assist us to achieve this objective.”
Related news
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Sales of Indian-made single malt whisky grew 22% in 2025 to reach 500,000 cases. Domestic brands now command a 92% market share, outperforming multinational competitors in the premium spirits category. This growth reflects a strong shift toward higher-value products among Indian consumers.
Detailed Coverage
The Indian spirits market is seeing a major shift as locally produced single malt whiskies gain rapid popularity. In 2025, sales of Indian-made single malts reached approximately 500,000 cases, reflecting a 22% increase over the previous year. This growth highlights a clear move by Indian consumers toward premium, craft-led whisky options.
Domestic Brands Dominate Local Market
Homegrown labels are currently driving this trend, now accounting for 92% of the Indian-made single malt segment. Notable brands such as Indri, Amrut, Rampur, and Paul John, along with newer entries like Solan Gold and GianChand, have successfully established themselves against multinational competition. These Indian companies sold roughly 465,000 cases in 2025. In comparison, international giants like Diageo and Pernod Ricard have a smaller presence in this specific segment, with their locally produced offerings such as Godawan and Longitude 77 accounting for about 35,000 cases.
This success is part of a broader upward trend. Over the last two years, the 'Made in India' single malt category has grown from 350,000 cases in 2023 to 500,000 cases in 2025, marking a total rise of 43%. This shift is supported by increasing consumer recognition of the quality and distinct profiles of whiskies matured in India's unique tropical climate.
Quality Standards and Market Positioning
To maintain trust and quality, the Indian Malt Whisky Association (IMWA) recently launched a hologram certification trademark. This initiative is designed to verify the authenticity of domestic malts and align them with international production standards. Industry experts note that the premium nature of these products, which typically retail between ₹2,300 and ₹8,000, suggests a sustainable move toward higher-value products in the spirits sector.
While Indian brands lead the domestic-made category, imported single malts remain a strong competitor with 350,000 cases sold in 2025. Together, the combined market for local and imported single malts has reached 850,000 cases. For investors, the key monitorable will be whether domestic producers can maintain this high market share as multinationals increase their investments and portfolio presence in the premium segment. Future growth will also depend on how brands manage production capacity and navigate evolving state-level excise policies, which often impact the distribution and pricing of alcohol in India.
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Google News（Whisky 綜合）｜原題：The Jack Daniel's Bonded Tennessee Whiskey. Brown-Forman pushes age-stated heritage - AD HOC NEWS
Brown-Forman 推出 Jack Daniel's Bonded Tennessee Whiskey，採用美國《聯邦原酒法案》(Bottled-in-Bond) 標準，50% ABV (100 proof) 裝瓶。該款酒由單一蒸餾季、單一酒廠生產，在聯邦監督倉庫熟陳後裝瓶。風味較經典 Old No. 7 更深沉大膽，具焦糖、濃郁橡木與香料特性。自 2022 年在美國上市，已擴展至歐洲等國際市場，定位於進階威士忌愛好者與專業調酒師，價位介於 Old No. 7 與單桶版本之間。此舉反映 Brown-Forman 將核心品牌向高階市場拓展的策略。
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The Jack Daniel's Bonded Tennessee Whiskey. Brown-Forman pushes age-stated heritage
Published on 07/26/2026 at 10:03 | Editorial responsibility: Rafael Müller, Editor-in-Chief AD HOC NEWSJack Daniel's Bonded Tennessee Whiskey catches the light in the glass with a deep amber tone as you lift the heavy square bottle off a wooden bar counter. The thick glass edge presses cool against the palm, and Master Distiller Chris Fletcher's signature on the label feels almost like a quiet promise.
Bonded status and flavor profile
Brown-Forman puts Jack Daniel's Bonded in the spotlight as a Bottled-in-Bond Tennessee whiskey at 50 percent ABV, meeting the century-old US rules for bonded spirits. The whiskey is produced in a single distillation season, at one distillery, then matured in a federally supervised warehouse before bottling at 100 proof, which gives enthusiasts a clear technical benchmark. Official product page
Jack Daniel's describes the Bonded expression as using a specific selection of barrels that deliver a darker, bolder flavor compared with the traditional Old No. 7, with notes of caramel, rich oak and spice that show more grip on the tongue. That higher proof pushes aromas harder from the glass, which many tasters read as added intensity rather than mere heat. Whisky Advocate review
Brown-Forman and the Jack Daniel's Bonded push
For retail investors, Jack Daniel's Bonded sits inside Brown-Forman's broader whiskey strategy that shapes revenue and margins.
Position in the Jack Daniel's range
Jack Daniel's Bonded is part of a small family of Bottled-in-Bond expressions from Jack Daniel's, sitting alongside Jack Daniel's Triple Mash, and above the familiar Old No. 7 in price and perceived seriousness. Brown-Forman uses the familiar square bottle silhouette but tweaks the label with bold typography and a textured, almost parchment-like finish to signal that this is a more technical whiskey for engaged drinkers. Brown-Forman brand overview
President and CEO Lawson Whiting has repeatedly highlighted Jack Daniel's as Brown-Forman's global growth engine, and focused extensions such as Bonded help push the brand deeper into the enthusiast niche without abandoning mainstream buyers. The Bonded expression leans on a legal term that appeals to whiskey fans who read labels closely and discuss barrel selection, rather than casual shoppers picking up a bottle for mixed drinks. Brown-Forman news releases
Market launch, price and availability
Brown-Forman and Jack Daniel's introduced the Bonded expression to the US market in 2022 as part of a push to add more characterful whiskeys to the line-up, and since then it has rolled out to multiple international markets including parts of Europe. Major retailers list Jack Daniel's Bonded around the mid-range price segment for American whiskey, typically above Old No. 7 but below single barrel expressions. Launch coverage
In Germany, Jack Daniel's Bonded can be found through selected spirits retailers and online shops, often positioned near American whiskeys with an age statement or special cask treatment even though Bonded itself follows the Bottled-in-Bond rules rather than highlighting age on the front label. The bottle's distinctive yellow-gold label strip and prominent "Bonded" wording give it a shelf presence that invites curious shoppers to read more instead of just reaching for the usual black Old No. 7.
Target group and use cases
Jack Daniel's Bonded targets drinkers who have moved beyond basic mixed drinks into tasting flights and neat pours. These are consumers who may already know the Bottled-in-Bond concept from bourbon and rye, and who want a Tennessee take on the same regulatory framework. For them, the higher proof and barrel selection offer a sense of seriousness without reaching for very high prices or limited editions.
The whiskey also plays well for bar professionals who build cocktail menus and want an expressive but still reliable house whiskey with a stronger backbone. A bartender stirring a Bonded Old Fashioned feels a denser aroma rising from the glass compared with the standard Jack Daniel's, and that thicker scent profile can help menus stand out in a crowded urban cocktail scene.
Investor angle and Brown-Forman stock
For Brown-Forman, Jack Daniel's Bonded is a textbook example of how stretching a core brand into an enthusiast niche can support margins. The production base in Lynchburg stays the same, but a stricter barrel selection and Bottled-in-Bond positioning justify a premium within the range. That plays into a broader strategy of moving the portfolio mix slightly upmarket while keeping volumes steady in mainstream segments.
Brown-Forman Corp. stock (ISIN US1156372096) trades on the New York Stock Exchange in US dollars; for investors, the Jack Daniel's Bonded family forms one small but visible piece of the company's long-term whiskey revenue story.
Jack Daniel's Bonded Tennessee Whiskey facts
- Product: Jack Daniel's Bonded Tennessee Whiskey
- Manufacturer: Brown-Forman Corp.
- Category: Classic / Longseller
- Market launch: Initial launch in the US around 2022
- MSRP / Price: Typically mid-range American whiskey pricing in US dollars; varies by market
- Availability: Distributed in the US and selected international markets including Europe via spirits retailers and online shops
- Target group: Whiskey enthusiasts and bar professionals looking for a Bottled-in-Bond Tennessee expression
- Highlight / USP: Bottled-in-Bond Tennessee whiskey at 50 percent ABV, positioned above Old No. 7 with a darker, bolder flavor profile
Google News（Whisky 綜合）｜原題：Old Forester® Marks a New Chapter for its Main Street Distillery with newest 117 Series expression: Triple Char - AOL.com
Old Forester宣布推出限量版117系列新酒款Triple Char Kentucky Straight Bourbon Whisky，這是首款完全採用Louisville Main Street蒸餾所自2018年營運以來蒸餾的原酒製成。該酒款使用三倍長度炭烤的橡木桶陳年，強化橡木與酒液互動，帶來豐富層次感與橡木特性。建議零售價$64.99/375mL，限量供應於Old Forester蒸餾所及肯塔基州精選零售商。
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Google News（Whisky 綜合）｜原題：Old Forester’s new bourbon is reaching char levels we can only dream about - The Manual
美國百年品牌 Old Forester 推出 117 系列最新產品 Triple Char Kentucky Straight Bourbon Whisky。這款威士忌的重大意義在於它是首款完全在品牌位於肯塔基州路易維爾市中心 Main Street 蒸餾廠生產的成品，標誌著該蒸餾廠從觀光設施升級為完整生產設施。威士忌採用三次炭烤工藝（比標準規格長三倍），酒精度 115 proof，375mL 瓶裝，售價 $64.99 美元。限量販售，目前僅在 Main Street 蒸餾廠與肯塔基州特定零售商供應。
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Old Forester, the Louisville, Kentucky brand that bills itself as America’s first bottled bourbon, just released the newest entry in its 117 Series: Triple Char Kentucky Straight Bourbon Whisky.
The milestone here isn’t only the char — at least, not entirely. It’s also that Triple Char is the first Old Forester expression made entirely from whiskey distilled at the brand’s Main Street distillery.
For those not familiar with the robust network of distillery-experience setups in Kentucky (can’t blame you on this one), here’s some context: Old Forester Distillery opened in downtown Louisville’s historic Whiskey Row in 2018, and it’s a working distillery, not just a visitor center with a gift shop attached.
A lot of big-name brands have a similar setup, but being able to actually use one to produce a consistent product (and not just samples for visitors, say) is a totally different level.
To mark the occasion, Old Forester charred the barrels three times longer than its standard specification, pushing more oak character into the whiskey than a typical release.
That means bigger interaction between spirit and wood — more color, more spice, more of that burnt-sugar depth a whiskey can get from a heavily toasted barrel. The Triple Char comes in at 115 proof and ships in 375 mL bottles.
Why the Main Street milestone matters
Old Forester is Brown-Forman’s founding brand; the company was built around it in 1870 by George Garvin Brown, and the family still runs it, five generations later. That’s a longer, more direct line of ownership than most of what’s left in American whiskey, where brands get bought, sold, and merged into somebody else’s portfolio every few years.
The 117 Series has always been where Old Forester runs its experiments — different barrels, unusual finishes, one-off techniques — since it first launched in 2021. But every previous release, including 1910 Extra Extra Old and Whiskey Row Fire, still traced back to whiskey distilled elsewhere in the Brown-Forman system.
Triple Char breaks that. It’s the first proof that Main Street isn’t just a tourist stop bottling somebody else’s juice — it’s now capable of producing a complete release start to finish. For a distillery that’s spent seven years building up production capacity in the middle of downtown Louisville, that’s a real threshold to cross.
Where to Buy It
Triple Char is limited and runs $64.99 for a 375 mL bottle, available at the Old Forester Distillery on Main Street and select Kentucky retailers. No online shipping mentioned this time, so this one’s mostly a trip-to-Louisville bottle.
Indian single malt whisky, which has won multiple international awards and gained recognition for its quality and craftsmanship in recent years, is expected to have grown to about 500,000 cases in 2025, accounting for a growth of about 22 per cent, as per data released by the Confederation of Indian Alcoholic Beverage Companies (CIABC).
As the category gains more traction in India's premium and luxury spirits market, local desi labels like Amrut, Rampur, Indri, and Paul John, as well as more recent entrants like Solan Gold, GianChand, Doaab, Crazy Cock, Aaghaz, and Gamber Valley, have been the main drivers of this growth, according to CIABC.
"Within the 'Made in India' Single Malt Whisky category, brands made by Indian companies account for the dominant share of sales. For 2025, Indian manufacturers are estimated to account for around 92 per cent of the category, translating to approximately 465,000 cases," it said.
Furthermore, the Made in India single malt whisky market is still dominated by desi firms, which are expected to account for 92 per cent of category sales in 2025.
With 35,000 cases (of nine litres each), Indian single malt whisky brands like Diageo's Godawan and Pernod Ricard's Longitude 77, which are owned and supported by foreign and multinational corporations, are thought to make up about 7 per cent of the category.
Over the previous three years, the Made in India single malt whisky category has grown steadily, rising from a projected 350,000 nine-litre cases in 2023 to around 400,000 cases in 2024 and then to about 500,000 cases in 2025.
The rapid premiumisation of India's whisky market and growing consumer acceptance of Indian-origin single malts, where entry-level options start around Rs 2,300 and premium or aged flagship expressions are typically sold at Rs 5,500-8,000, are highlighted by this cumulative increase of nearly 43 per cent over two years.
Indian single malts are becoming more and more popular among consumers because to their superior quality, unique flavour profile, and premium positioning, CIABC Director General Anant S Iyer said.
“Once viewed as a niche category, Indian single malts are increasingly being recognised for their distinctive taste profile, climate-led maturation, award-winning quality, specialised cask finishes and Indian provenance. They are finding stronger acceptance among consumers looking for premium luxury whisky options,” he said.
But according to CIABAC data, imported single malt whiskies (bottled-in-origin) are still quite popular in India, with an expected 350,000 cases (of nine litres) in 2025.
The market as a whole has grown to about 850,000 cases due to the combination of imported and domestic single malts, which reflects Indian consumers' increasing desire for high-end, craft-led, and heritage-driven whisky experiences.
New Riff Distilling releases rare whiskey to benefit local charities
This story was updated after New Riff Distilling sent out a revised release.
New Riff Distilling is offering whiskey lovers the chance to indulge in a rare blend while also helping local charities.
The third edition of its Headliner whiskey blend features a mix of three whiskeys aged at least 10 years. Proceeds from the release will benefit Big Brothers Big Sisters of Greater Cincinnati and Tri-State Trails.
"We're proud that every bottle of Headliner supports organizations that are helping build stronger, more connected communities throughout our region,” Mollie Lewis, New Riff Distilling president, said in a news release.
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The whiskey includes 50% 11-year-old malted rye bourbon, 25% 11-year-old rye, and 25% 10-year-old balboa rye. This marks the first time all components are at least a decade old and is New Riff’s first 50/50 bourbon and rye blend.
According to the news release, the whiskey opens with, "rich oak layered with dark fruits and pine on the nose, followed by familiar New Riff clove, black pepper and warm baking spice. The palate is rich and balanced, opening with fig, raisin and honeyed currant before deep oak and dark spice gather across the midpalate. The finish is long and resinous – yet dry with lingering oak tannins, pine, black pepper and a final echo of dark fruit."
How to purchase
The 2026 Headliner costs $150 per bottle. A limited number of bottles will be available for purchase starting at 11 a.m. July 24 through New Riff’s Whiskey Club. Membership is free at newriffwhiskeyclub.com. There is a limit of one bottle per person and bottles will be available for pickup only.
This story was created by Northern Kentucky Reporter Jolene Almendarez with the assistance of Artificial Intelligence (AI). Journalists were involved in every step of the information gathering, review, editing and publishing process. Learn more atcm.usatoday.com/ethical-conduct.
This article originally appeared on Cincinnati Enquirer: New Riff Distilling releases rare whiskey for charity
Google News（Whisky 綜合）｜原題：Why the Original Port Charlotte 10 Year Old Whisky Still Edges Out Its Successor - The Whiskey Wash
美國威士忌評論媒體The Whiskey Wash進行Port Charlotte 10年威士忌的新舊版本盲測。2016年舊版本（酒精度50% ABV）呈現較淡色澤，果香豐富，帶有杏桃、桃子與葡萄香氣，評分88分；2018年新版本色澤較深，改用較多首填波本桶，風格偏向煙燻灰燼，評分86分。評論者認為舊版本質地更豐厚，餘韻順暢，整體深度勝過新版本，儘管兩款都是優質威士忌，但原版仍略勝一籌。
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Few things reveal a distillery’s evolving philosophy quite like tasting two versions of the same whisky side by side. So when I lined up the older Port Charlotte 10-year-old against its newer incarnation, I knew this would be a fascinating head-to-head.
Both are 50% ABV, non-chill filtered, with no added colour, yet they tell surprisingly different stories in the glass. The question I set out to answer was simple: how has this Islay staple changed, and is newer actually better?
The differences begin before you even nose the whisky. The older bottling, from 2016, is noticeably lighter in colour, suggesting a smaller influence from those sherry and tempranillo wine casks. The newer version, bottled in 2018, sits two or three shades darker, which points to a larger proportion of first-fill bourbon casks in the mix. Curiously, the newer style hides behind a darker-tinted bottle, and it makes you wonder whether that decision was deliberate, perhaps to stop drinkers being thrown off by a shift in the recipe and the resulting colour.
On the nose, the older version wins comfortably. It carries that classic Port Charlotte peat, but leans into a more old-school Islay character, something reminiscent of an Ardbeg profile yet a touch sweeter and more barbecue than clinical. There is apricot, peach and grape here, all remarkable for a bottle that was fresh cracked. The newer 10 is decidedly more ashy, a different expression of peat that trades fruit for smoke.
The palate cements my verdict. The older bottling is rich, viscous and fruit-forward, with clear wine cask influence still humming underneath. The newer version is good, genuinely good, but there is a slightly metallic note on the finish that holds it back. With less wine and sherry involvement, the bourbon casks let the peat step forward, which some will love. Placed alongside its older sibling, though, it simply cannot match the depth.
My final scores land at 88 for the older style and 86 for the newer, though I suspect the newer one could climb to an 87 on its own merits. Being tasted next to something better dragged its mark down a fraction. Both are excellent whiskies, but the original edges it for me.
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Do you prefer your Port Charlotte fruity and rich, or ashy and peat-driven? Let me know in the comments.
To see my full tasting of the whiskies side-by-side, check out my YouTube video.
Welcome to Taste Test, where every week our critic Jonah Flicker explores the most buzzworthy and interesting whiskeys in the world. Check back each Sunday for his latest whiskey review.
Old Forester’s 117 Series is a pretty popular collection of whiskeys consisting of limited-edition expressions in small bottles that vary in terms of maturation methods and other factors. The latest release might be one of the most intriguing, however, because this is the first release from the brand that is composed entirely of whiskey distilled at its small Whiskey Row location on Main Street in Louisville. And, as it turns out, it’s also a really good new bourbon.
The 117 Series was created in 2021, and over the years has included releases like High Angels’ Share, Whiskey Row Fire, Scotch Cask Finish, and Extra Extra Old. Old Forester is owned by Brown-Forman, the same parent company for brands like Woodford Reserve and Jack Daniel’s, and virtually all of the whiskey that you find in its bottles is distilled and matured at the company’s large distillery in Shively, just outside of Louisville. But Old Forester, like several other notable whiskey brands, also has a smaller “micro-distillery” on Main Street in downtown Louisville, the historic home of many of these legacy names. Just a small amount of whiskey is actually produced there (30 to 40 barrels per week—according to the brand—but the new 117 Series Triple Char stands out because it consists entirely of that liquid (it was matured in Shively, however).
The other reason it stands out is right there in the name, which does require some explanation. Triple Char means that the barrels the bourbon was aged in were charred for three times as long as usual, which is supposed to bring out even more flavors from the wood (the charring process is really what makes bourbon bourbon, after all). This is different from the double maturation process that something like Extra Old undergoes, which involves a second charred barrel, but is still meant to unlock more of the vanilla, oak, and caramel flavors this process adds to this whiskey, which, according to the distillery, is seven years old.
I think this bourbon is a success on both fronts—it is a testament to the skill and ability of the team at the Whiskey Row distillery, and an example of how a more intense char can affect the liquid. This is actually an interesting dram in the sense that it does sip a bit differently from what you might expect from Old Forester. There’s a crispness and a spiciness to the whiskey that is unexpected but pleasant, with some sharp notes of citrus, pepper, and sour cherry that lead as you sip. Those flavors are softened by some very classic notes of pecan pie, ripe plum, vanilla, coffee ice cream, and honey on the palate. And at a strong 115 proof, there’s a bit of punch that is assertive but not aggressive.
It would be interesting to try this bourbon with the regular barrel char alongside one of Old Forester’s core expressions to really see how the whiskey made at the Main Street distillery differs. But for now, this is the best example we have. Whether you’re a casual Old Forester fan or a 117 Series completist, give this new bourbon a try—bottles are available now at the distillery (SRP $65) and will likely start appearing on the secondary market soon.
Score: 88
- 100 Worth trading your first born for
- 95 – 99 In the Pantheon: A trophy for the cabinet
- 90 – 94 Great: An excited nod from friends when you pour them a dram
- 85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market
- 80 – 84 Good: More of your everyday drinker, solid and reliable
- Below 80 It’s Alright: Honestly, we probably won’t waste your time and ours with this
New Delhi, Indian single malt whisky, which has won several global awards and gained international fame in the last couple of years for its craftsmanship, are estimated to have grown to about 5 lakh cases in 2025, registering a growth of approximately 22 per cent, according to data released by the Confederation of Indian Alcoholic Beverage Companies (CIABC).
This growth has been primarily driven by homegrown desi labels such as Amrut, Rampur, Indri, and Paul John, along with newer entrants, including Solan Gold, GianChand, Doaab, Crazy Cock, Aaghaz, and Gamber Valley, as the category gains stronger traction within India's premium and luxury spirits space, CIABC said.
Moreover, the desi companies continue to dominate the 'Made in India' Single Malt Whisky landscape, accounting for an estimated 92 per cent of category sales in 2025.
Indian single malt whisky brands such as Diageo's Godawan and Pernod Ricard's Longitude 77, which are owned and backed by foreign and multinational companies, are estimated to account for around 7 per cent of the category with 35,000 cases (of nine litres each).
"Within the 'Made in India' Single Malt Whisky category, brands made by Indian companies account for the dominant share of sales. For 2025, Indian manufacturers are estimated to account for around 92 per cent of the category, translating to approximately 4.65 lakh cases," it said.
The 'Made in India' Single Malt Whisky category has maintained a strong growth trajectory over the past three years, expanding from an estimated 3.5 lakh nine-litre cases in 2023 to around 4 lakh cases in 2024 and further to approximately 5 lakh cases in 2025.
This reflects a cumulative increase of nearly 43 per cent over two years, highlighting the rapid premiumisation of India's whisky market and rising consumer acceptance of Indian-origin single malts, in which the entry-level options start around Rs 2,300 while premium or aged flagship expressions are commonly sold at Rs 5,500-8,000.
CIABC Director General Anant S Iyer said Indian single malts are increasingly gaining recognition among consumers for their quality, distinctive taste profile and premium positioning.
"Once viewed as a niche category, Indian single malts are increasingly being recognised for their distinctive taste profile, climate-led maturation, award-winning quality, specialised cask finishes and Indian provenance. They are finding stronger acceptance among consumers looking for premium luxury whisky options," Iyer said.
However, CIABAC data also reflects that imported single malt whiskies (which are bottled-in-origin) continue to hold a significant presence in the Indian market, with their volumes estimated at around 3.5 lakh cases (of nine litres) in 2025.
Together, imported and locally produced single malts have expanded the overall market to around 8.5 lakh cases, reflecting a growing appetite among Indian consumers for premium, craft-led and provenance-driven whisky experiences.
Iyer said Indian single malt whisky has evolved beyond being a niche, award-driven category and is now emerging as a significant premium spirits segment.
"Indian single malt is no longer only an awards-led story; it is becoming a measurable premium spirits category. Indian companies continue to lead this space with several new domestic players lining up launches and global companies operating in India also investing in Indian-origin single malts," he said.
According to him, the trend underscores the growing strength of the "Make in India" initiative in the premium spirits sector and highlights the need for a fair and enabling policy environment to help Indian premium spirits expand both domestically and in international markets.
Recently, the Indian Malt Whisky Association (IMWA) has rolled out a certification trademark in the form of a hologram to establish authenticity and quality standards. It will be a be granted exclusively to manufacturers that comply with IMWA's defined production standards, which are aligned with globally recognised benchmarks while accounting for India's distinct terroir and climatic conditions.
This growth has been primarily driven by homegrown desi labels such as Amrut, Rampur, Indri, and Paul John, along with newer entrants, including Solan Gold, GianChand, Doaab, Crazy Cock, Aaghaz, and Gamber Valley, as the category gains stronger traction within India's premium and luxury spirits space, CIABC said.
Moreover, the desi companies continue to dominate the 'Made in India' Single Malt Whisky landscape, accounting for an estimated 92 per cent of category sales in 2025.
Indian single malt whisky brands such as Diageo's Godawan and Pernod Ricard's Longitude 77, which are owned and backed by foreign and multinational companies, are estimated to account for around 7 per cent of the category with 35,000 cases (of nine litres each).
"Within the 'Made in India' Single Malt Whisky category, brands made by Indian companies account for the dominant share of sales. For 2025, Indian manufacturers are estimated to account for around 92 per cent of the category, translating to approximately 4.65 lakh cases," it said.
The 'Made in India' Single Malt Whisky category has maintained a strong growth trajectory over the past three years, expanding from an estimated 3.5 lakh nine-litre cases in 2023 to around 4 lakh cases in 2024 and further to approximately 5 lakh cases in 2025.
This reflects a cumulative increase of nearly 43 per cent over two years, highlighting the rapid premiumisation of India's whisky market and rising consumer acceptance of Indian-origin single malts, in which the entry-level options start around Rs 2,300 while premium or aged flagship expressions are commonly sold at Rs 5,500-8,000.
CIABC Director General Anant S Iyer said Indian single malts are increasingly gaining recognition among consumers for their quality, distinctive taste profile and premium positioning.
"Once viewed as a niche category, Indian single malts are increasingly being recognised for their distinctive taste profile, climate-led maturation, award-winning quality, specialised cask finishes and Indian provenance. They are finding stronger acceptance among consumers looking for premium luxury whisky options," Iyer said.
However, CIABAC data also reflects that imported single malt whiskies (which are bottled-in-origin) continue to hold a significant presence in the Indian market, with their volumes estimated at around 3.5 lakh cases (of nine litres) in 2025.
Together, imported and locally produced single malts have expanded the overall market to around 8.5 lakh cases, reflecting a growing appetite among Indian consumers for premium, craft-led and provenance-driven whisky experiences.
Iyer said Indian single malt whisky has evolved beyond being a niche, award-driven category and is now emerging as a significant premium spirits segment.
"Indian single malt is no longer only an awards-led story; it is becoming a measurable premium spirits category. Indian companies continue to lead this space with several new domestic players lining up launches and global companies operating in India also investing in Indian-origin single malts," he said.
According to him, the trend underscores the growing strength of the "Make in India" initiative in the premium spirits sector and highlights the need for a fair and enabling policy environment to help Indian premium spirits expand both domestically and in international markets.
Recently, the Indian Malt Whisky Association (IMWA) has rolled out a certification trademark in the form of a hologram to establish authenticity and quality standards. It will be a be granted exclusively to manufacturers that comply with IMWA's defined production standards, which are aligned with globally recognised benchmarks while accounting for India's distinct terroir and climatic conditions.
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The cut to
India’s
import duty on Scotch was widely reported as good news, but not everyone sees it that way. It’s a win for Scottish distilleries and for Indian blenders who buy Scotch in bulk. But for one group, it’s far less welcome: India’s single malt whisky makers.
The rise of Indian single malt has been one of the most striking shifts in the whisky world over the past decade. Brands like Amrut, Paul John, and Indri have won international awards and built a loyal following of whisky fans around the globe.
Look at India’s single malt sales and the scale of that success comes into focus. Of the roughly 675,000 cases of single malt sold in India in 2023, about 345,000 were made domestically, according to figures published by the
Times of India. In the world’s largest whisky market, more than half of all single malt is now produced locally.
Why a lower import duty hits single malt hardest
That’s exactly the segment now potentially under pressure as
India lowers import duties on Scotch. As of 15 July 2026, the duty has been halved to 75 percent, and over the next ten years it will fall further to 40 percent. Each year, the price gap between a bottle of Scotch and a bottle of Indian single malt will narrow. Not ideal for
Indian whisky, though that’s not even the worst of it.
Indian blenders, meanwhile, stand to benefit significantly. They buy Scotch in bulk as an input and will see their procurement costs drop thanks to the new tariff. Indian single malt producers don’t buy anything from
Scotland: they do everything themselves, from malting barley to bottling. For them, the deal brings no savings, only cheaper competition on the same shelf.
The stock market picked up on that instantly. Shares of several Indian drinks companies fell by as much as five percent on the day the deal was announced. Paul P. John, chairman of John Distilleries, warned that a sudden influx of cheaper Scotch could dent domestic sales.
Is Indian whisky in trouble?
Whether Indian whisky will truly be squeezed by this move remains to be seen. The real impact will only become clear in a few years, when the first shipments of cheaper Scotch hit the shelves and the
duty falls further. Then we’ll know whether Indian single malt can stand tall on its own.
FAQ
- Why is the lower import duty bad for Indian single malt?
Producers of Indian single malt don’t import Scotch and therefore don’t benefit from the lower duty, while their imported competitors get cheaper.
- How much single malt in India is Indian?
In 2023, more than half of all single malt sold was domestically made: about 345,000 out of 675,000 cases.
- What is the IMWA seal?
A certification mark for authentic Indian single malt, with standards for raw materials, distillation, maturation, and provenance.
Google News（Whisky 綜合）｜原題：Idjerhe Chiefs Urge Calm, Say King Whiskey’s Removal Case Remains Before Supreme Court - oasismagazine.com.ng
（僅標題資訊）奈及利亞Delta州伊德傑赫王國的酋長們召開會議，呼籲民眾保持冷靜，澄清網路傳言指King Obukowho Monday Arthur Whiskey遭撤銷王位一事並不屬實。酋長們強調此案仍在奈及利亞最高法院審理中，King Whiskey已於2022年10月17日提出上訴（案號SC/CV/968/2022），任何有關王位變動的官方公告應由Delta州政府正式發布。該王位爭訟案自2021年起就有對立聲索人在法庭提出異議，酋長們籲請民眾遵守法治，靜待司法最終裁決。
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News
Idjerhe Chiefs Urge Calm, Say King Whiskey’s Removal Case Remains Before Supreme Court
JESSE, Delta State — Chiefs of the Great Idjerhe Kingdom have appealed to residents to remain peaceful and refrain from taking the law into their own hands following reports circulating on social media alleging that King Obukowho Monday Arthur Whiskey, JP, PhD, has been removed as the Ovie of the kingdom. They insisted that the matter is still pending before the Supreme Court.
The appeal was made during a meeting convened by the Otota of Idjerhe Kingdom, Okakuro Onosia James Obiriki, at his residence in Idjerhe Town, Ethiope West Local Government Area. The gathering was attended by chiefs from Idjerhe Central, Boboroku and Onyobru, including Chief Goodluck Samson Okoro, Unugbogodo of Boboroku, Chief Gold Abada, Unugbogodo of Onyobru, as well as representatives of women and youth groups.
Aside from the kingship dispute, the chiefs also deliberated on issues aimed at strengthening peace, unity and development within the kingdom.
Addressing the gathering, Obiriki stated that although the document being circulated originated from the Court of Appeal in Asaba, it was issued by a Deputy Registrar and, according to him, does not represent the actual status of the case. He explained that King Whiskey filed an appeal before the Supreme Court on October 17, 2022, under Suit No. SC/CV/968/2022, and distributed copies of the appeal documents to the chiefs for verification.
He advised anyone with doubts to verify the status of the case directly with the Supreme Court Registry in Abuja, maintaining that the matter remains pending before the apex court.
Speaking separately, several chiefs maintained that reports of the monarch’s removal were false. High Chief Goodluck Okoro, Unugbogodo of Boboroku, described the claim as baseless and warned that continued circulation of the disputed document could amount to contempt of court. He alleged that a man identified as Smart Majemite, also known as Ibori, was responsible for circulating the document, adding that he believed others were behind the action.
ALSO.READ: DELCOM 2026 Strengthens Faculty With Dr. Abamba Ahead Of 7th Edition
Chief Anigboro Otite, Unueworo of Onyobru Sub-clan, also appealed for calm, describing the issue as a misunderstanding regarding the actual status of the case. He urged residents to allow the judiciary to determine the matter, noting that a previous peace meeting he organized unintentionally contributed to the wider circulation of the disputed document.
Also speaking, Abraham Abido, Chairman of Boboroku Sub-clan, said any valid change in the traditional leadership of the kingdom must be officially communicated through the Delta State Government, noting that King Whiskey received his Staff of Office from the state governor. He reaffirmed that the monarch remains the recognized Ovie of Idjerhe Kingdom until any official notice states otherwise.
The chiefs also visited the vandalized site of the proposed Idjerhe Central Health Centre to assess the level of damage. Obiriki disclosed that a suspect arrested by the Idjerhe Vigilante Group in connection with the vandalism had been handed over to officers at the Jesse Divisional Police Headquarters, while investigations continue to identify other suspects.
The Idjerhe kingship dispute dates back to 2021, when rival claimants challenged the throne in court. The king’s supporters maintain that the matter is now before the Supreme Court and have urged residents to remain law-abiding while awaiting the court’s final decision.
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Google News（Whisky 綜合）｜原題：“If I Appear Somewhat Hobbled… It’s Cause I Am” — Morgan Wallen Reveals Nasty Ankle Injury That Had Him On The Ground Leaving Michigan Show - Whiskey Riff｜僅標題
Kathua police seizes 62 bottles of Whisky
Excelsior Correspondent KATHUA, July 26: Continuing its efforts to discourage the trade and transportation of illicit liquor, J&K Police Kathua arrested two bootleggers and recovered total 62 bottles of JK Excise Whisky i.e 50 Bottles of JK Special Whisky 180...
Excelsior Correspondent
KATHUA, July 26: Continuing its efforts to discourage the trade and transportation of illicit liquor, J&K Police Kathua arrested two bootleggers and recovered total 62 bottles of JK Excise Whisky i.e 50 Bottles of JK Special Whisky 180 ml each and 12 Bottles of JK Special Whisky 750 ml each from their possession near Hatli Morh area of Police Post (PP) Industrial Estate Kathua under the jurisdiction of Police Station (PS) Kathua.
Police said on Saturday its team led by IC PP, Hatli under the supervision of Additional SP, Kathua, DySP Hqrs, Kathua and SHO PS, Kathua during patrolling near Hatli Morh apprehended two persons namely Harvinder Singh, son of Baldev Singh of Beniwal tehsil, Gadhshankar district Haryana and Amit Sharma, son of Subhash Chander of Ward No. 17 Kathua enroute on motorcycle bearing Registration Number JK02CX-5062. During checking, the police team was able to recover total 62 bottles of JK Excise Whisky i.e 50 Bottles of JK Special Whisky 180 ml each & 12 Bottles of JK Special Whisky 750 ml each from their possession.
In this regard a case FIR No. 375/2026 U/S 48 (a)(f) Excise Act has been registered at PS Kathua, police said.
All 62 bottles of JK Excise Whisky were seized and two persons were arrested in the said incident. Further investigation has been set into motion in this regard.
Dax Wiley and Kit Nolan’s Oil & Whiskey makes its way to the Edinburgh Fringe for a one-week special engagement ahead of an Off-West End run at London’s Old Red Lion Pub & Theatre. Born in Nashville and raised in NYC, it’s an award-winning country rock musical that will immerse audiences in an authentic country rock cabaret concert akin to an evening at the Grand Ole Opry.
“Come see Oil & Whiskey, the award-winning, off-Broadway, country rock musical from New York City. Two ex-lovers meet for a drink and relive their entire relationship over a couple rounds of whiskey. You’ll laugh, cry, and remember why: you don’t text your ex. The best part is the show is free as a part of PBH’s Free Fringe! Oil & Whiskey is composed by Nashville’s own Kit Nolan. Kit has worked with Robbie Williams, One Direction, and now… Oil & Whiskey! Everyone loves a juicy break-up story. See ya there, cowgirls.”
Where: The Nightclub at PBH’s Free Fringe @ The Street
When: 23-30 Aug
Ticket link: https://www.edfringe.com/tickets/whats-on/oil-whiskey
What can you tell us about your show? What is it about and where did the idea come from?
Oil & Whiskey is The Last Five Years meets Nashville Honky Tonk. It is a country rock musical about two ex-lovers who meet for a drink and relive their entire relationship over a couple rounds of whiskey. The idea came from… real life… unfortunately. Dax Wiley has had more boyfriends than she cares to admit and has given them all one too many chances. Country Rock had to be the music genre we used, as it is the perfect way to tell a breakup story.
How would you sell it to audiences in one paragraph?
Oil & Whiskey has great music that will have you dancing for weeks after you see the show (plus it’s on all streaming services, so you can listen before and after the show!) The show will make you laugh, and it may also make you cry. The story is universal, and no matter where you are in a romantic journey- not in love, falling in love, fighting, breaking up – Oil & Whiskey meets you in your moment and speaks to the current internal battle you are waging.
Plus, at the Fringe: it’s FREE! And it is the perfect time slot right after dinner as a part of PBH’s Free Fringe! So, you really have no reason NOT to see this award-winning, authentic, country rock musical that was written in Nashville, Tennessee (USA) and raised off-Broadway in NYC.
Do you enjoy participating in the Fringe? And do you have any moments you particularly remember?
This will be our first Edinburgh Fringe! And we are OVER THE MOON excited! In general, festivals bring out the best in all of us: artists speaking their truth, audiences supporting amateur artists, and all the incredible community that ensues.
Oil & Whiskey was a part of the NYC Fringe Festival in 2025, and we found the experience to be life-changing. We made new friends, we received honest and productive feedback on our work, and we felt so fulfilled in finally performing our music for audiences of all walks of life. We also won the SOLD-OUT AWARD!
What are you looking forward to the most in Edinburgh?
Our Edinburgh plan is to see as many shows as possible, give each of our audiences the absolute time of their lives, and listen to all of you! We want to know what you love, what you think needs work, and what made you laugh or cry during our show.
What’s next for the show?
Edinburgh is the middle of our Summer 2026 World Tour! We started our journey with New Musical Theater Nashville as 1 of 2 shows selected for the Summer Showcase, FIRST STAGE, in June 2026; we have rotating shows in NYC at some of the most iconic rock and theatre venues like The Bitter End and The Laurie Beechman Theatre; and after Edinburgh we are heading to a 3-week run Off West End in London at The Old Red Lion Theatre! Come see us in London after the Fringe! Our shows in NYC and London will have Pre-Show Openers and Local Line Dancing!
Google News（Whisky 綜合）｜原題：Beyond the Barrel: A Whiskey Drinker’s Guide to Red Wine - Field Ethos
Field Ethos 專欄作者從威士忌飲者的角度介紹紅酒品飲，指出紅酒與威士忌在風味結構、釀造工藝、地域特色等方面的相似之處。作者建議根據威士忌偏好來選擇對應紅酒：波本威士忌愛好者可嘗試 Cabernet Sauvignon、裸麥威士忌飲者適合 Syrah、追求平衡者推薦 Pinot Noir，並提供多款酒款建議。文章強調無需死背葡萄品種，而是從熟悉的威士忌風味特性出發，循序漸進探索紅酒世界。
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By Tiffany McDuffie
Even more than white wine, red wine shares a remarkable amount of common ground with whiskey.
For me, neither has ever been only about what’s in the glass. I’m fascinated by the craftsmanship behind them … the time, ingredients, barrels, climate, and countless decisions that transform something relatively simple into something worth slowing down for.
Over the years, I have noticed that when I talk to fellow whiskey drinkers about wine and ask about their preferences, their answers tend to follow a common theme.
Curiosity has always gotten the better of me, so naturally I started researching why. Much of that research took the form of hosting tastings and collecting feedback from people with every level of experience. I’ve done it often enough that my friends now jokingly refer to them as my “science projects.” Fortunately, finding volunteers has never been difficult.
After enough of these tastings, certain patterns have become hard to ignore. There are clear parallels between the flavors, structure, and overall experiences people enjoy in whiskey, wine, and other libations they tend to prefer.
Structure Recognizes Structure
Most seasoned whiskey drinkers appreciate a pour with some “weight” behind it. It is not only about flavor. It is also about how the whiskey feels on the palate, how it develops as you drink it, and what remains after the glass is set down.
Red wine can offer a similar experience, although it gets there through tannin, acidity, climate, vineyard location, and winemaking decisions rather than mash bills, rickhouse placement, barrel entry proof, and other production decisions.
Tannin creates the dry, gripping sensation you feel in a structured Cabernet. Acidity keeps the wine lively and prevents the fruit and oak characteristics from becoming too heavy. When those elements are balanced, a wine can develop in the glass much like a good whiskey does.
Location matters, too. Think about the differences between a whiskey made in Scotland and one produced in Kentucky. The environment helps shape the final spirit, just as climate, elevation, soil, and growing conditions influence the grapes that eventually become wine.
One of the easiest ways I explain the similarities between wine and whiskey is through the concepts of Old World and New World. Someone who understands that bourbon and Scotch can offer very different experiences already understands the basic idea. The ingredients, climate, production methods, and traditions of a place all leave their fingerprints on what’s in the glass.
Old World wines from places such as France, Italy, and Spain often lean toward earth, acidity, restraint, and savory character.
New World wines from places such as California, Washington, Argentina, and Australia often show riper fruit, fuller body, and more noticeable oak.
These are broad descriptions, and there are plenty of exceptions, but they provide a useful starting point. Neither style is automatically better. It comes down to what you enjoy, the experience you are looking for, and what you plan to eat with it.
Where I Would Start
I wouldn’t tell a whiskey drinker to begin by memorizing grapes, regions, vintages, or tasting terminology. That’s just crazy talk.
I would start with the whiskey they already enjoy.
A bourbon drinker who likes oak, vanilla, and structure may feel comfortable with Cabernet Sauvignon. Someone who prefers the peppery, herbal character of rye may enjoy Syrah. Malbec may appeal to someone who wants dark fruit and spice but prefers something softer and rounder. A drinker who enjoys sweeter, more approachable pours may find red blends inviting, while someone drawn to balance and subtlety may appreciate Pinot Noir.
The recommendations below are based on the results of many tastings. These are the directions I would point my fellow whiskey drinkers.
Cabernet Sauvignon
When a bourbon drinker asks me where to begin with red wine, I usually recommend Cabernet Sauvignon.
In fact, if you gathered 10 people who regularly drink both bourbon and red wine, I would venture to guess that eight of them would name Cabernet as a favorite; even if their only explanation is, “It’s good.”
The reason, I believe, is familiarity.
Along with blackcurrant, blackberry, and plum, Cabernet Sauvignon can carry notes of tobacco, cedar, vanilla, baking spice, cocoa, and leather. These flavors already make sense to most bourbon drinkers because they have encountered many of them in their favorite pours.
Oak is not exclusive to whiskey. It simply presents itself differently in wine, and Cabernet is one of the easiest places to recognize its influence.
A Few Cabernets I Recommend
- Louis M. Martini Cabernet Sauvignon — structured and oak-driven, with enough depth to keep a bourbon drinker interested.
- William Hill Estate Cabernet Sauvignon — polished and approachable, with dark fruit, vanilla, and spice.
- Gallo Family Vineyards Cabernet Sauvignon — an affordable introduction for someone who wants to explore the category without spending much.
Cabernet also works naturally with the kinds of food I associate with whiskey: venison backstrap, ribeye cooked over charcoal, smoked brisket, and other rich, fire-cooked meats.
Syrah
If Cabernet is the natural match for bourbon, Syrah is the red wine I would put in front of a rye drinker. It is also a personal favorite.
Syrah tends to be spicier and more savory. Depending on where it is grown, it can show notes of black pepper, blackberry, smoked meat, herbs, olive, earth, and sometimes a slightly wild or gamey character.
That combination reminds me of rye because it has more edge. Syrah is not simply rich or fruit-forward. There is usually something peppery, herbal, savory, or unexpected running through it.
Like a good rye whiskey, Syrah rewards patience. Layers of spice, dark fruit, smoke, and subtle sweetness continue to reveal themselves as it opens in the glass.
My Syrah Picks
- Columbia Winery Syrah — balanced, savory, and pepper-driven.
- Alamos Syrah — dark-fruited and spicy, with enough richness to make the transition from whiskey feel natural.
Syrah is one of my favorite wines to serve with elk, lamb, smoked meat, or anything cooked over hardwood coals.
Red Blends
Like white blends, red blends are often among the easiest introductions for new wine drinkers.
The idea behind blending is already familiar to anyone who understands whiskey. The goal is not always to highlight one grape or ingredient. Sometimes it is about using several components to create balance, consistency, and a flavor profile that feels more complete than any one part would on its own.
Many popular red blends are smooth, fruit-forward, and slightly sweeter than Cabernet Sauvignon or Syrah. That makes them especially approachable for bourbon drinkers who enjoy vanilla, caramel, chocolate, and ripe fruit flavors.
My Red Blend Recommendations
- Apothic Red Blend — rich and easy to drink, with dark fruit and vanilla.
- Apothic Crush — rounder and more fruit-forward, with notes of dark cherry, caramel, and a chocolate-like finish.
They’re dependable bottles that don’t ask much of you, just pour a glass and enjoy them.
Pinot Noir
If I’m being honest, I spent much of my 20’s drinking Pinot Noir, although it took me years to truly appreciate why I enjoy it so much.
It is usually lighter in body and lower in tannin than Cabernet Sauvignon or Syrah. At first, that can make it seem less substantial, especially to someone accustomed to bold whiskey.
What Pinot lacks in weight, however, it more than makes up for in detail. It often brings notes of red cherry, raspberry, earth, herbs, and gentle spice. A good bottle does not need to overpower the palate to hold your attention; the depth of its flavor can do that on its own. That is why I recommend Pinot Noir to whiskey drinkers who care more about balance, nuance, and complexity than sheer intensity.
My Pinot Pick
- MacMurray Estate Vineyards Pinot Noir — layered and approachable, with