威士忌日報

The bottle of Croatian small batch whiskey Nebo was shaped to resemble a telescope, while the illustrations on its label preserve the stories of Faust Vrančić and Slavoljub Penkala. This combination of structural design, aeronautical heritage and detailed craftsmanship earned the project a gold medal at the international SIP Bottle and Packaging Design Awards competition. The packaging was developed for craft distillery Duh u boci by Croatian branding agency Kofein, which was responsible for the bottle shape, cap, label and the brand’s broader visual identity. Instead of relying on the expected codes of the whiskey category, the concept starts from the name Nebo itself and the distillery founders’ interest in flying, exploration and technical precision. The proportions of the glass bottle were inspired by a telescope, an instrument that directs our gaze toward what is not immediately visible. The reference was not translated literally. The elongated silhouette, slightly widened base and relationship between the individual elements create an association that becomes clearer only upon closer observation. The story continues with a specially designed glass cap with a wooden crown. Its opening resembles an eyepiece, while the lower section is shaped after the form of a lens. In addition to completing the bottle’s silhouette, the cap gives the opening experience weight and a sense of ritual that corresponds with the product’s premium positioning. Most of the information is placed on the matte black label with embossed gold illustrations. The visual motifs follow the development of humanity’s desire to fly, from mythical representations to pioneering aeronautical achievements. The illustrations, typography and finishing techniques were designed so that the details are not revealed all at once. The packaging therefore functions as an object that can be examined even after it has fulfilled its primary purpose. “We did not want to create a bottle that simply looks beautiful on a shelf. We wanted to create an object that people would keep long after the whiskey has been consumed. Every design decision was guided by the same idea: to express exploration, craftsmanship and the spirit behind the name Nebo,” said Tomislav Krajačić, CEO of Kofein. Distillery Duh u boci, also known for the internationally awarded brand Old Pilot, introduced Nebo as a new Croatian small batch whiskey line. The portfolio includes the Four Grain, Single Malt and Peated Single Malt editions, produced by combining local and international ingredients with unconventional ageing methods. The agency’s task did not end with the design of an individual bottle. A system was developed that includes the logo, different editions within the line and the brand’s digital presence. In the logo, the letter “o” was transformed into a crescent moon, transferring the sky motif into a detail that can also function beyond the packaging. The gold medal at the SIP Awards went to a project in which the bottle shape does not serve as a decorative backdrop for the label. The telescope, optical instruments and the history of aviation are built into the object’s structure itself, allowing the idea of exploration to remain visible regardless of the side from which the bottle is observed.

JavaScript is disabled in your browser. Please enable JavaScript to proceed. A required part of this site couldn’t load. This may be due to a browser extension, network issues, or browser settings. Please check your connection, disable any ad blockers, or try using a different browser.

Golf and whiskey do mix: Kingsbarn in Scotland is first distillery to install putting green Whisky and golf have long jostled for the title of Scotland’s favourite pastime. Now a Fife distillery is claiming a national first by bringing the two together with what is believed to be the country’s only putting green at a working whisky distillery. Kingsbarns Distillery, just outside St Andrews in the East Neuk, has installed a six‑hole green that lets visitors follow a dram with a putt while looking out towards the St Andrews coastline. Founded in 2009 by local golf caddie Douglas Clement, the distillery was conceived from the outset as a bridge between Scotland’s whisky tradition and the global appeal of the “Home of Golf”. Owned by family‑run Wemyss Family Spirits, Kingsbarns has already leaned into this identity with golf‑inspired bottlings such as the sold‑out Caddie’s Dream and the recent 19th Hole expression, created in partnership with St Andrews’ Dunvegan Hotel – one of the world’s best‑known “19th holes”. The new putting green is designed to add a physical, on‑site twist to that theme. “Golf and whisky have always felt naturally connected, and particularly so in a place like St Andrews where both are woven into the very identity of the area,” said William Wemyss, founder and chairman of Wemyss Family Spirits. Visitors taking a distillery tour and tasting are now encouraged to round off their visit with time on the green, while those stopping only for the café are invited to step outside and take a putt. Mr Wemyss said the ambition was to create “something visitors would genuinely remember and which could only really exist in this part of Scotland”, at a time when international competition in whisky tourism is intensifying. “As whisky tourism becomes more competitive internationally, experiences that feel authentic and distinctive become increasingly important. We believe this offers something genuinely different,” he added. To mark the launch, distillery manager Peter Holroyd will set a score on the course in August, with visitors who beat it entered into a prize draw to win the full Kingsbarns core range: Doocot, Balcomie and Coaltown.

I get excited any time Old Forester releases a new whiskey. So, I was pretty stoked when I heard that the renowned Kentucky-based brand recently announced a new limited-edition expression to be added to its award-winning portfolio. It’s called Triple Char Kentucky Straight Bourbon, and it’s also the newest addition to its popular 117 Series. Old Forester Triple Char Kentucky Straight Bourbon Not only is this limited-edition release the newest addition to its 117 Series of whiskeys, but it’s also the first whiskey from the brand to be completely distilled at the Old Forester Distillery on Louisville’s historic Main Street. Aged in barrels charred three times longer than traditional Old Forester bourbon, this whiskey is known for its multi-layered, rich aromas and flavors. Best enjoyed neat or on the rocks, this is guaranteed to be your new favorite summer campfire whiskey. According to the brand, the result is a 115-proof whiskey that begins with a nose of pecan praline, ripe apples, stone fruit, cardamom, honeysuckle, and fresh leather. From there, the palate is centered on notes of apple cobbler, cinnamon candy, cracked black pepper, and charred oaky wood. The finish is long, warm, and ends with fresh leather, licorice candy, and oak. “Triple Char is an exciting new chapter for Old Forester and our 117 Series,” Assistant Master Distiller Caleb Trigo says. “Not only is it the first expression made entirely from whiskey distilled at our Main Street distillery, but the extended barrel char allows us to showcase that spirit in a completely new way. The result is a bourbon with remarkable richness, intense spice and a depth of oak that demonstrates both our heritage and our continued spirit of innovation.” Where can I buy it? Old Forester Triple Char Kentucky Straight Bourbon isn’t the type of whiskey you can grab at your local liquor store on the way home from work. Instead, this limited-edition bourbon whiskey is currently available exclusively at the Old Forester Distillery (located at 119 W Main St, Louisville, KY 40202) and at select whiskey retailers in Kentucky for the suggested retail price of $64.99 for a 375ml bottle. For more information about this release and all other Old Forester expressions, visit OldForester.com.

Old Forester releases first whiskey from Louisville distillery The latest addition to Old Forester’s 117 series is the first expression made entirely at the brand’s distillery in Louisville, Kentucky. Old Forester Triple Char Kentucky Straight Bourbon Whiskey is a limited release that has been aged in new American oak casks that were charred for three times longer than the distillery’s standard barrels, ‘creating a bold Bourbon with intensified oak character and layered complexity’. Caleb Trigo, Old Forester’s assistant master distiller, said: “Triple Char is an exciting new chapter for Old Forester and our 117 Series. Not only is it the first expression made entirely from whiskey distilled at our Main Street distillery, but the extended barrel char allows us to showcase that spirit in a completely new way. “The result is a Bourbon with remarkable richness, intense spice and a depth of oak that demonstrates both our heritage and our continued spirit of innovation.” Tasting notes for the new release mention pecans, baked apples, stone fruit, honeysuckle, and leather, as well as rich oak, cardamom, and cinnamon. It is presented at 57.5% ABV, in 375ml bottles with an RRP of US$64.99. It is available now from the Old Forester Distillery on Louisville’s Main Street and selected retailers across Kentucky. The 70,000-square-foot Old Forrester Distillery in Louisville opened its doors in 2018. The Brown-Forman-owned brand’s 117 Series showcases experimental expressions and unusual cask finishes. It is named for Old Forester’s historic address at 117 Main Street, Louisville. The series launched in 2021 with the release of Old Forester High Angels’ Share, a Kentucky Straight Bourbon drawn from barrels that had lost unusually high volumes of liquid to evaporation. Other entries in the series have included a ‘still proof’ expression and a Bourbon aged in rum casks. Old Forester was founded in 1870 by George Garvin Brown. The brand is primarily used to market whiskeys made at Brown-Forman Distillery in Shively, Kentucky. Earlier this year, Old Forester became the subject of a documentary created by filmmaking duo the Balas Brothers. The episode of their Whiskeyland series that focused on Old Forester covered the brand’s 19th-century origins and survival through Prohibition. Related news New documentary tells Old Forester’s story

NV Group today announced its entry into 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 flavoured vodka. The launch is aimed at aspirational whisky consumers and younger adults seeking bold, flavour-led drinking experiences, two of the fastest-growing consumer groups in India's spirits market. India is among the world's largest whisky markets by volume, with 2025 sales estimated at nearly 280 million cases and volumes projected to grow at a CAGR of roughly 7.6% through 2035. Premium and above segments are outpacing the category, posting around 7% growth in both volume and value in H1 2025, while flavoured vodka continues to gain share within spirits. India's premium spirits market, where whisky holds the largest revenue share, is separately forecast to grow at 12.2% CAGR between 2026 and 2033, with much of this momentum coming from tier-2 cities like Indore, Lucknow, Pune and Coimbatore, where mid-premium products priced between ₹500 and 1,200 are seeing some of the strongest gains. NV Group's launch of Stainley Gold and Blue Moon Minty Jamun sits squarely in this mid-premium, high-growth band, positioning the brands to capture demand precisely where the category is expanding fastest. Introduced in Delhi, both brands will be rolled out across Haryana, Rajasthan, Punjab, Chandigarh, Goa and Maharashtra, with NV Group targeting a presence in at least ten states by FY 2026-27. Stainley Gold is a premium blended Indian whisky crafted using matured imported Scotch malts blended with Indian grain spirit, bottled at 42.8% ABV and finished with notes of soft oak, vanilla and dried fruit. In Delhi, it is priced at ₹700 for a 750ml bottle, with 375ml, 180ml, 90ml and 60ml packs also available. Blue Moon Minty Jamun is a rice-based flavoured vodka, distilled three times and bottled at 37.5% ABV. The flavour profile is deliberately jamun-forward, built around the fruit's natural tartness rather than artificial sweetness, with a light mint finish to round out the taste rather than mask it. Designed for shots, highballs and cocktails, it is priced at ₹600 for a 750ml bottle in Delhi, with 375ml and 180ml packs also available. Both products are manufactured at NV Distilleries & Breweries Pvt. Ltd., NV Group's manufacturing arm in Rajpura, Punjab, under the supervision of Ramesh Gaudo, Senior Vice President, Blending & Bottling, NV Group. Commenting on the launch, Varun Jain, CEO & Founder, Smoke Lab, NV Group, said: “The Indian spirits market is evolving rapidly, with consumers increasingly seeking products that combine quality, authenticity and distinctive flavour profiles. Stainley Gold whisky and Blue Moon Minty Jamun flavoured vodka have been developed to meet these changing preferences while strengthening our presence across key segments of the market. 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 (IMFL) category, broadening its portfolio across whisky and flavoured vodka in the market. NV Group's approach centres on faster, state-by-state rollout and flavour-led innovation to build presence in both categories, with distribution set to expand over the next two years as the company scales across key markets in India.

Four Roses has expanded availability of its 100 Proof bourbon to bars and restaurants across the US, following the product’s debut earlier this year. The higher-proof release is available exclusively at on-premise locations in 750ml and 1L formats. Four Roses Bourbon 100 Proof delivers a higher-proof profile while maintaining the balance and approachability associated with the brand’s 80-proof expression. It is designed to perform in classic cocktails such as the Old Fashioned and Manhattan, while remaining suited to serving neat or over ice. Four Roses Bourbon 100 Proof will retail at $29.99 for the 750ml bottle and $32.99 for the 1L bottle. Brent Elliott, master distiller at Four Roses, said: “Four Roses Bourbon at 80 proof is soft, complex, and very approachable. By increasing the proof, these key attributes are not lost…simply magnified. It’s a different perspective on the same classic flavors that make Four Roses Bourbon interesting and unique. 100 is the perfect proof point for increasing the intensity of the nuanced flavors without overwhelming the balance.” Elliott also pointed to the brand’s high rye content as a key factor for bartenders. “The structure and spice of the rye allows it to retain its ‘Bourbon’ character in a cocktail with other competing flavors,” he said. “It creates more harmony and synergy within the cocktail without getting lost in the flavors.” Elliott noted that the logic extends to the higher-proof release. “The extra proof expands on Four Roses Bourbon’s ability to shine in any cocktail.” Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Abby Martinie, brand ambassador and mixologist at Four Roses, said bartenders have increasingly turned to higher-proof whiskeys as a foundational cocktail bourbon. “The flavor is as it always has been, but increasing the proof allowed for more flexibility and range in both classic and craft cocktails,” she said. Four Roses is owned by E. & J. Gallo Winery following its acquisition from Kirin Holdings in April of this year. The distillery, based in Lawrenceburg, Kentucky, is known for its use of two mashbills and five proprietary yeast strains to produce 10 distinct bourbon recipes.

Independent Bottler HIP Drops First Releases Independent spirits brand HIP has announced the launch of its debut releases. HIP bottles small-batch spirits in 20 cL flask-style bottles, allowing drinkers to discover premium whisky and rum without the cost or commitment of buying full-size bottles. Each release is drawn from a handful of carefully-selected casks and is presented of natural color and non-chill filtered. The inaugural HIP range includes two single malt whiskies, one single grain whisky, and one rum: - 12 Year Old Tomintoul aged in a refill sherry butt (46% ABV) - 13 Year Old Bowmore aged in refill bourbon barrels (46% ABV) - 28 Year Old Invergordon aged in a first-fill bourbon barrel (46% ABV) - 14 Year Old Foursquare Barbados Rum aged in bourbon barrels (53% ABV) Each of the debut releases is priced at £19.50. Source: HIP.

Port of Leith Distillery has expanded its Table Whisky range with the Velvet Old Fashioned, a pre-mixed canned cocktail. The 100ml can becomes the second product in the brand’s Leith Bond range and will be available from July 24, 2026. The Velvet Old Fashioned blends Table Whisky with Pedro Ximénez sherry and a touch of saline. It follows Table Whisky’s original 100ml can, which reached shelves earlier this month. The drink can be poured over ice with an orange peel expressed over the top, or chilled and enjoyed straight from the can. The Pedro Ximénez used in the cocktail comes from the distillery’s Cask Partners range, built on relationships with specific producers whose casks the distillery uses to mature its whisky. The particular sherry in the Velvet Old Fashioned comes from cask partner Bodegas De Baron in south-west Spain. Vaibhav Sood, head of whisky at Port of Leith Distillery, said: “The Old Fashioned is one of whisky’s great cocktails, and we wanted to bring it into the Table Whisky world without losing any of its character. Pairing our single grain with Pedro Ximénez sherry gives it this rich toffee, gingerbread and dark chocolate depth, with a finish that goes on for ages Whether you’re pouring it properly over ice or cracking one open straight from the can, it’s ready when you are.” Table Whisky is a single grain Scotch whisky matured in a combination of virgin oak and sherry casks, distilled in Edinburgh and blended in Leith. The canned cocktail is bottled at 32% ABV and carries a recommended retail price of £6.50. It will be sold through selected retailers and directly from the Port of Leith Shop. 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. Leith Bond, featured on every Table Whisky label, is the blending, bottling and vintner arm of Port of Leith Distillery. The name references the bonded warehouses that once made Leith the heart of Scotland’s wine and spirits trade.

There is a moment that keeps repeating itself at whisky tastings around the world, and the team at Rampur Distillery has come to know it well. Someone picks up a glass, learns where the whisky was made, and looks puzzled. “We frequently meet whisky enthusiasts who are surprised to learn that India produces single malt whisky and even premium craft gin,” the Rampur team told us. “Once they taste Rampur, however, the reaction is often one of genuine surprise and excitement. We regularly hear comments such as, ‘I had no idea India made whisky like this.’” Such whiskies are seeing an increasing presence in the global whisky market, and Rampur is one of the distilleries at the forefront of the push. So, I spoke with the Rampur team about six-row Indian barley, a punishing climate, and how Rampur is carving out its own identity amidst the ever-expanding world of Indian whisky. The Climate Question Ask anyone at Rampur what makes Indian single malt distinctive and the answer comes back to weather first. The distillery sits in the foothills of the Himalayas in the north of the country, a long way from the coastal humidity of Goa or the heat of Bangalore. “Indian single malt is fundamentally influenced by climate,” the team said. “In Rampur, the interaction between spirit and oak occurs at a considerably faster pace than in cooler whisky-producing regions. The result is a whisky that develops remarkable depth, texture, and complexity at an accelerated maturation pace.” Whisky matures as spirit moves in and out of the wood with rising and falling temperatures. In somewhere like Scotland, where the annual range is narrow, that exchange is slow, which is why age statements in double figures are the norm. In northern India, where summers are punishing and winters are cold, it happens far more often and far more forcefully. 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 team credits the location too, noting that “being located at foothills of Himalayas in the midst of tropical fruit growing areas, the water, soil and air lent a distinct smooth, fruity and floral character to all Rampur expressions.” Faster is not easier, though. Every warehouse loses stock to evaporation each year, the share Scottish distillers call the angels’ share. In India, those angels take considerably more. “Very high evaporation losses (greedy angels) require thoughtful inventory planning and long-term stewardship of maturing stocks,” the team said. Six-Row Barley and What Goes Into The Cask The other half of the explanation lies in the grain and in what comes off the stills. Rampur uses six-row Indian barley rather than the two-row varieties most Scottish distilleries work with. Six-row tends to give more husk and more enzyme activity, and it produces a spirit with more cereal weight to it. The team sees that weight as the point. “While six-row barley is often associated with robust cereal character and greater extract potential, it also provides the depth and texture that allow the spirit to stand up exceptionally well to maturation in India’s dynamic climate,” they said. “The combination of a fuller distillate and accelerated maturation enables us to achieve complexity, balance, and a distinctive fruit-forward character while preserving the integrity of the spirit throughout its maturation journey.” Put the climate and the barley together, and the regional logic clicks into place A lighter, more delicate spirit would be overwhelmed by that much oak contact in that little time. A fuller one survives it. According to Rampur leadership, the objective is ”to produce a refined and elegant new make spirit that is naturally fruity, floral, and expressive, while possessing the depth and structure required for maturation in India’s unique climate.” They described a new make carrying “notes of ripe orchard fruits, subtle tropical fruits, soft vanilla sweetness, and gentle floral nuances.” This versatile new make serves as the canvas for Rampur’s distinct core expressions. The Rampur Range Rampur Select Rampur Select is the entry point and the clearest look at the distillery’s character. Matured mostly in ex-bourbon casks, it is built to show, in the team’s words, “the balance and approachability of Rampur’s core style,” with tropical fruit, honey, vanilla, soft oak, and gentle spice. Rampur Double Cask Rampur Double Cask starts in American oak ex-bourbon barrels and finishes in European oak sherry casks. The result “delivers greater depth and complexity, with layers of dried fruits, figs, apricots, spice, vanilla, and oak richness while maintaining the distillery’s signature fruit character.” Rampur Asava Rampur Asava is finished in Indian Cabernet Sauvignon casks and brings “notes of dark berries, plum, dried fruits, spice, and subtle tannins.” Rampur Barrel Blush Rampur Barrel Blush takes American oak ex-bourbon maturation into Australian Shiraz wine casks, giving “vibrant red fruit notes, black cherries, berries, soft spice, and a rounded sweetness.” The team reads it as evidence of the spirit’s “affinity for wine cask maturation.” The Jugalbandi Series The Jugalbandi Series is the experimental strand, and the name is the best clue to what it is doing. A jugalbandi in Indian classical music is a duet between two performers, and each release “explores the interaction of different cask types and maturation techniques.” Virasat, the newest Indian Single Malt from Rampur Distillery, will be hitting markets globally, including the USA, very soon. Rampur Asava, and The Case for Indian Provenance Rampur Asava is one of the most interesting whiskies in the range, precisely because of what it says about Indian provenance. Instead of reaching for Spanish sherry or Kentucky bourbon casks, Rampur went to Indian vineyards. “By utilizing Indian Cabernet Sauvignon casks, we sought to create a whisky that reflected not only the craftsmanship of Indian whisky-making but also the broader landscape of Indian agriculture and viticulture,” the team said. “It was an opportunity to move beyond conventional maturation pathways and create a flavor profile that could only originate in India.” The spice is the part that tends to catch people. The team noted: “In Asava, notes of cinnamon, clove, nutmeg, black pepper, and soft baking spices emerge alongside the fruit character, creating a complexity that many whisky enthusiasts associate with Indian single malts.” Not only does Asava’s profile speak to India’s culinary culture, but it also demonstrates that India has the means to experiment with casks made in their own country. “Rather than following established models from other whisky-producing regions, it embraces local ingredients, local craftsmanship, and local innovation to create a whisky with a distinctly Indian identity,” the team said, adding that Asava “demonstrates that Indian whisky has the ability to express a genuine sense of place.” Rampur’s Blending Philosophy Expressing this sense of place and achieving the balance that Rampur is known for is a fast-paced and impeccably timed endeavour, with the blending coming down to timing. “Working in India’s climate requires both precision and adaptability, as maturation progresses at a considerably faster pace than in many traditional whisky-producing regions,” they said. “Every cask evolves differently, making timing, cask selection, and continuous evaluation essential to achieving harmony between spirit and oak.” The comparison they reach f

The Glasgow Distillery has launched Global Games, Glasgow Spirit, a city-wide collaboration with some of Glasgow’s best-loved bars to mark the return of the Commonwealth Games. Participating venues will create exclusive serves using the distillery’s spirits throughout the event. The campaign brings together independent hospitality venues to showcase the city’s drinks scene during one of Glasgow’s biggest moments on the international calendar. Each participating bar will feature a limited-edition drinks menu built around the distillery’s full portfolio of spirits. The initiative gives visitors and locals the chance to experience Glasgow’s independent hospitality during the Games. Venues taking part include Òran Mór, Howlin’ Wolf, Malone’s, Bag O’Nails and Cùl Cùil. Throughout the Games, The Glasgow Distillery will visit each participating venue. The distillery will share the stories behind the bars through a series of short films and social content. “Glasgow has such an incredible hospitality scene and this felt like the perfect opportunity to celebrate it,” said Libby Barmby, marketing executive at The Glasgow Distillery. “We’ve loved spending time with each of the venues involved, hearing what they love about the city and seeing the creativity they’ve brought to their own serves using our spirits.” Barmby added: “For us, this campaign is about much more than showcasing our products. It’s about championing the people and places that make Glasgow such a brilliant destination to visit. Over the coming weeks we’ll also be sharing the stories behind the venues across our social channels, celebrating the personalities, passion and pride that make Glasgow’s bar scene so special.” 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 Glasgow Distillery was founded in 2014 and produces gin, whisky and vodka. Its portfolio includes the Makar gin range and Glasgow 1770 single malt Scotch whisky. The Commonwealth Games are now taking place in Glasgow as of Thursday 23 July, and will run until Sunday 2 August. Scotland has welcomed thousands of visitors for the event. The campaign encourages people to explore Glasgow’s independent venues while enjoying serves created for the Commonwealth Games.

Independent Scotch whisky specialist Douglas Laing & Co. has unveiled Strathearn Highland Single Malt Scotch Whisky Batch 03, the latest small-batch release from one of Scotland’s smallest traditional distilleries. Bottled at 50% ABV, the whisky is available now at select retailers, whisky specialists, and online for a suggested price of £65. Batch 03 continues the Perthshire distillery’s evolution while placing greater emphasis on Sherry Oak maturation. The release remains faithful to Strathearn’s signature cask recipe of ex-Bourbon, Virgin Oak, and ex-Sherry Oak casks. The increased Sherry influence adds “further depth and richness to Strathearn’s naturally characterful spirit,” according to the company. Every production shift at Strathearn Distillery continues to produce just a single cask of whisky. Batch 03 comprises a vatting of 31 selected casks. These draw upon both inherited stocks and spirit distilled under Douglas Laing’s ownership. According to the official notes from the brand, the nose offers rich aromas of toasted malt and barley sugar, complemented by dark honey and warming spices. The palate delivers layers of buttery biscuit sweetness, chocolate, and toffee. A long finish of oak, cocoa, and soft leather rounds out the profile. The release is presented in Strathearn’s distinctive bespoke acorn bottle and premium packaging. It continues the distillery’s philosophy that “From small acorns, great oaks grow.” 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. Angela Brown, lead distiller at Strathearn, said: “Every batch is an opportunity to better understand and refine Strathearn’s unique spirit. With Batch 03, we’ve carefully increased the influence of our Sherry casks to add further richness and complexity, while ensuring the distillery’s signature creamy character remains at the forefront.” Brown added: “It’s a whisky that balances tradition with progression, showcasing the quality of our spirit and the thoughtful approach we take to every stage of the maturation process.” Douglas Laing & Co. acquired Strathearn Distillery in 2019, marking the family-owned firm’s first foray into whisky production. The Glasgow-based company is best known for its blended malt ranges, including Scallywag, Timorous Beastie, and Big Peat.

Ospree DF to showcase ABD Maestro’s 34-year-old Macallan single malt By Naomi Chadderton | - Indian Sub Cont,Lotte Duty Free celebrates 100 days at Incheon Airport - Indian Sub Cont,PMI reports double-digit adjusted EPS growth in Q2 In the Magazine TRBusiness Magazine is free to access. Read the latest issue now.

Marking the return of the Commonwealth Games to Glasgow, several of the city’s top bars are collaborating with The Glasgow Distillery to present limited edition drinks menus showcasing the distillery’s portfolio of spirits. Participating in this ‘Global Games, Glasgow Spirit’ campaign are Òran Mór, Howlin’ Wolf, Malone’s, Bag O’Nails and Cùl Cùil. While aiming to promote The Glasgow Distillery’s ‘character-rich’ spirits, the campaign also hopes to celebrate the city’s vibrant bar community, during one of the biggest moments in Glasgow’s international calendar. Alongside the serves, The Glasgow Distillery will be visiting each participating venue throughout the Commonwealth Games, sharing the stories behind the bars, the people who make them special and what Glasgow means to them through a series of short films and social content. Marketing executive at Glasgow Distillery, Libby Barmby, said: “Glasgow has such an incredible hospitality scene and this felt like the perfect opportunity to celebrate it. “We’ve loved spending time with each of the venues involved, hearing what they love about the city and seeing the creativity they’ve brought to their own serves using our spirits. “For us, this campaign is about much more than showcasing our products. It’s about championing the people and places that make Glasgow such a brilliant destination to visit,” said Barmby. “Over the coming weeks we’ll also be sharing the stories behind the venues across our social channels, celebrating the personalities, passion and pride that make Glasgow’s bar scene so special.” Founded in 2012, The Glasgow Distillery is an independently owned producer of premium spirits and Glasgow’s first new independent single malt whisky distillery in more than 100 years. Its portfolio includes Glasgow 1770 Single Malt Scotch Whisky, Makar Gin, Banditti Club Rum, G52 Botanical Vodka and Malt Riot Blended Malt Scotch Whisky.

Isle of Harris Distillery has launched a new signature single malt, named Isle of Harris Whisky. The expression arrives after more than a decade of distilling on the island and expands the distillery’s whisky range beyond its inaugural single malt, The Hearach, and The Oloroso. Ron MacEachran, executive chairman of Isle of Harris Distillery, said, “The Isle of Harris Single Malt Whisky emphasises how far we’ve come as a distillery over the last 10 years. From the outset, our ambition has been to create spirits that share the story of our island with the world. Our new dram has been crafted with moments of relaxed enjoyment very much in mind, made to pour, share, and savour with friends. The Isle of Harris Whisky joins The Hearach, the distillery’s inaugural single malt and defining North Star, and The Oloroso to create a more complete and balanced range.” Distillery blender Shona Macleod added, “The combination of bourbon and Oloroso casks brings warmth, sweetness and gentle spice, while the light peat adds depth without overpowering the spirit. Made, matured, and married in the Isle of Harris, it’s a whisky designed to be enjoyed with family and friends, perfect in a highball or a simple serve.” The Hearach and The Oloroso will continue under the Isle of Harris Single Malt Scotch Whisky umbrella, with updated labelling, new gift boxes and simplified presentation across the range. A wider rollout to UK speciality retailers and international markets begins in August.

Independent Scotch whisky specialist Douglas Laing & Co. has announced the launch of the latest release from its Highland based Strathearn Distillery. Strathearn Highland Single Malt Scotch Whisky Batch 03 (50% ABV) is a vatting of 31 carefully selected casks, drawing on both inherited stocks and spirit distilled under Douglas Laing’s ownership. The release is said to demonstrate the team’s continued understanding and refinement of Strathearn’s distinctive spirit character. Continuing the distillery’s journey of refining its Highland single malt while remaining true to its signature cask recipe of ex-Bourbon, Virgin Oak and ex-Sherry Oak casks, this latest release places greater emphasis on Sherry Oak maturation, adding further depth and richness to Strathearn’s naturally characterful spirit. Each production shift at Strathearn, one of Scotland’s smallest distilleries, continues to produce just a single cask of whisky, reflecting the meticulous small-batch approach that has become synonymous with the Perthshire distillery. Crafted by a dedicated team of three distillers using Maris Otter malt, Strathearn remains focused on producing a rich, creamy Highland single malt that balances tradition with innovation without ever compromising on quality. Strathearn Highland Single Malt Scotch Whisky Batch 03 is said to deliver aromas of toasted malt, barley sugar, dark honey and warming spices on the nose, followed by notes of buttery biscuits, chocolate, oak and leather on the palate. Commenting on the launch, Angela Brown, Lead Distiller at Strathearn, said: “Every batch is an opportunity to better understand and refine Strathearn’s unique spirit. With Batch 03, we’ve carefully increased the influence of our Sherry casks to add further richness and complexity, while ensuring the distillery’s signature creamy character remains at the forefront. It’s a whisky that balances tradition with progression, showcasing the quality of our spirit and the thoughtful approach we take to every stage of the maturation process.” Strathearn Highland Single Malt Scotch Whisky Batch 03, is now available from selected specialist retailers for a RRP of £65.00. Leave a comment

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. Genevieve is a whisky enthusiast from South Africa with a PhD in Philosophy, so she enjoys both drinking and thinking about whisky. She loves tasting new whiskies whenever she gets the chance - so much so that a few years ago she set up a small whisky tasting business, "Kenton on Whisky", in the tiny coastal town where she lives (this also serves as an excellent excuse to grow her selection of whiskies beyond reasonable limits). Can a whisky truly live up to its formidable reputation? We tasted Aberlour A’bunadh, the cask-strength sherry bomb, to find out if the hype is deserved. What makes Islay whisky so intensely smoky and unlike any other Scotch? We reveal the secrets of peat, “peat reek,” and PPM in this ultimate guide. What happens when Glasgow’s best-loved bars team up with a local distillery for the Commonwealth Games? Discover the exclusive serves awaiting visitors in 2026.

One dead in Guadeloupe distillery explosion A boiler explosion at Guadeloupe’s Montebello Distillery killed one person last week in what was described as the French Caribbean island’s largest industrial accident in more than three decades. The ‘extremely violent’ explosion resulted in the death of a distillery worker in his 50s, who had worked at the site for a year and a half, according to Samuel Cerol, the plant’s general manager. Two people suffered critical injuries, which included severe burns and fractures, while two others experienced lesser injuries. One person is said to have gone into cardiac arrest due to the incident, but was successfully revived. “Shocked” but “unharmed” by the event, 12 others were in the vicinity of the blast, which occurred on Friday morning at around 8.30am local time at the Montebello rum distillery. Around 20 firefighters were mobilised to the scene. The boiler explosion did not involve a fire; however, the factory roof was torn off, and the structure sustained severe damage. Other reported damages included sugarcane stalk residue being scattered into the air, concrete blocks being thrown into the neighbourhood, and nearby car windows being shattered by the blast. The incident is now reportedly under investigation, which includes identifying the circumstances that led to the explosion. The Pointe-à-Pitre prosecutor’s office has also pressed charges of manslaughter and involuntary injury in the workplace. Official representative of the French national government in Guadeloupe, prefect Thierry Devimeux, told the press: “We are at the beginning of the story. First, there will be a time for reflection, followed by a judicial and administrative investigation to determine responsibilities.” Montebello in Petit-Bourg – approximately 45 km from the Guadeloupean capital Basse-Terre – claims to be one of the island’s oldest rum distilleries, founded in 1930. The explosion has halted all operations at the distillery, which produces rum under the same brand name. The incident affects 12 jobs. Montebello is one of 19 distilleries operating in Guadeloupe. Biggest incident to date According to Jean-Yves Saussol, the director of De La DEAL (Regional Directorate for the Environment, Planning and Housing) in Guadeloupe, the explosion is the island’s largest industrial accident since 1992, when the agency began recording such incidents. The DEAL will be involved in the investigation to determine if human error or faulty equipment led to the explosion. It also aims to determine whether local environmental compliance, protection regulations, and risk assessments were followed leading up to the incident. Saussol added that the facility has been inspected “several times” since it was authorised by DEAL in 2004, and the agency “had not been aware of any particular risk with the boiler”. Related news Old Forester releases first whiskey from Louisville distillery

Old Forester releases first whiskey from Louisville distillery The latest addition to Old Forester’s 117 series is the first expression made entirely at the brand’s distillery in Louisville, Kentucky. Old Forester Triple Char Kentucky Straight Bourbon Whiskey is a limited release that has been aged in new American oak casks that were charred for three times longer than the distillery’s standard barrels, ‘creating a bold Bourbon with intensified oak character and layered complexity’. Caleb Trigo, Old Forester’s assistant master distiller, said: “Triple Char is an exciting new chapter for Old Forester and our 117 Series. Not only is it the first expression made entirely from whiskey distilled at our Main Street distillery, but the extended barrel char allows us to showcase that spirit in a completely new way. “The result is a Bourbon with remarkable richness, intense spice and a depth of oak that demonstrates both our heritage and our continued spirit of innovation.” Tasting notes for the new release mention pecans, baked apples, stone fruit, honeysuckle, and leather, as well as rich oak, cardamom, and cinnamon. It is presented at 57.5% ABV, in 375ml bottles with an RRP of US$64.99. It is available now from the Old Forester Distillery on Louisville’s Main Street and selected retailers across Kentucky. The 70,000-square-foot Old Forrester Distillery in Louisville opened its doors in 2018. The Brown-Forman-owned brand’s 117 Series showcases experimental expressions and unusual cask finishes. It is named for Old Forester’s historic address at 117 Main Street, Louisville. The series launched in 2021 with the release of Old Forester High Angels’ Share, a Kentucky Straight Bourbon drawn from barrels that had lost unusually high volumes of liquid to evaporation. Other entries in the series have included a ‘still proof’ expression and a Bourbon aged in rum casks. Old Forester was founded in 1870 by George Garvin Brown. The brand is primarily used to market whiskeys made at Brown-Forman Distillery in Shively, Kentucky. Earlier this year, Old Forester became the subject of a documentary created by filmmaking duo the Balas Brothers. The episode of their Whiskeyland series that focused on Old Forester covered the brand’s 19th-century origins and survival through Prohibition. Related news New documentary tells Old Forester’s story

403 ERROR The request could not be satisfied. The Amazon CloudFront distribution is configured to block access from your country. We can't connect to the server for this app or website at this time. There might be too much traffic or a configuration error. Try again later, or contact the app or website owner. If you provide content to customers through CloudFront, you can find steps to troubleshoot and help prevent this error by reviewing the CloudFront documentation. Generated by cloudfront (CloudFront) Request ID: I6GJXw6Rp2x0LThMV7ELksT_3n-ZamKTnSLSml3U24pbveetYwrzkw==

Bagpipe Appreciation Day sets the tone for Highland Gathering The occasion comes just days before the Fort Nottingham Highland Gathering in the KwaZulu-Natal Midlands. Bagpipe Appreciation Day is being marked on Monday, celebrating the history, music and cultural significance of one of the world’s oldest and most distinctive instruments. The occasion comes just days before the Fort Nottingham Highland Gathering in the KwaZulu-Natal Midlands, where bagpipes, Highland games and Scottish traditions will take centre stage on Saturday, August 1. The event follows renewed global interest in Scottish culture after the opening ceremony of the 2026 Commonwealth Games in Glasgow featured massed bagpipe performances. ALSO READ | Hilton man joins Jubilee celebrations with bagpipes tune Visitors to the annual gathering can expect a full programme of traditional Highland games, including caber tossing and tug-of-war, alongside performances by the Durban and Pietermaritzburg Caledonian Society pipe bands. The event will also feature Scottish dancing, medieval sword-fighting demonstrations, dog agility displays, museum talks, children’s activities, food and craft stalls, fire engine demonstrations and motorcycle displays. ALSO READ | Ladies set to show their strength at Fort Nottingham Highland Games Food and drink enthusiasts will have the opportunity to sample traditional haggis and Scotch whisky. The Fort Nottingham Highland Gathering has become one of the Midlands’ signature cultural events,

Mötley Crüe drummer Tommy Lee has shared one of the most extreme stories from his long battle with booze and drugs. During a heroin-fueled night, he and bassist Nikki Sixx decided not to inject drugs, but a dose of the “nectar of the gods.” Now 63, the rocker told the Armchair Expert With Dax Shepard podcast just how deep he and his bandmate had sunk into addiction in the late ’80s. The two Mötley Crüe members were known back then as the “Terror Twins” for their excessive lifestyle and heavy drug use. The heroin ran out, so they grabbed Jack Daniel’s According to Lee, he and Sixx had been doing large amounts of heroin throughout the night. When their stash finally ran out, they went looking for an alternative. Their eyes landed on a bottle of Jack Daniel’s. '[We] filled up the cap with Jack and then pulled a couple syringes, and were shooting Jack Daniel’s.' - Tommy Lee While whiskey is typically meant to be drunk, the musicians chose to inject it straight into their bodies. That exact moment, Lee says, gave him a rare flash of clarity about just how dangerous things had become. 'It was at that moment where I went, ‘Okay, what is happening? We could just drink this, but we’re shooting it. This is f***ing wrong. And somebody’s going to die.' - Tommy LeeTommy Lee could actually taste the whiskey Lee claims he could taste the whiskey as soon as it hit his bloodstream. He says it felt similar to injecting heroin. 'You could taste it, the way you taste heroin,' he said. In an earlier interview, he described the flavor as oaky. The bizarre incident happened during a period when the band members were barely functioning. In 1989, all four members of Mötley Crüe ultimately decided to check into rehab. 'We were zombies and people weren’t waking up. We were like someone’s going to die soon.' - Tommy LeeStaying sober proved harder than getting clean Over the years, the drummer has been through rehab multiple times, but never managed to hold onto sobriety for good. '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***ing problem.”' Lee has previously said that at the height of his alcoholism he was drinking up to two gallons of vodka a day. Well, as we always say: drink in moderation. Alcohol isn’t for bingeing, let alone getting addicted to. Want to know more about Jack Daniel’s? Check out our hub.

If you’re looking for something different to do in the centre of Edinburgh this summer, then look no further than Edinburgh Food & Drink Academy (EFDA). Whether you’re visiting Scotland’s capital on holiday, or live nearby and need some new ideas for a date night or day out with friends, EFDA offers something for everyone. From whisky and food pairing, to behind-the-scenes conversations with Formula 1 experts and comedy cook-alongs, EFDA has you covered this summer season: A taste of Scotland – whisky and food pairing event Interested in learning more about Scottish whisky, or discovering how to pair it beautifully with food? Master of the Quaich, Annabel Meikle, is hosting dedicated whisky and food pairing events at Edinburgh Food and Drink Academy throughout the summer – perfect for those new to Scotch or looking to deepen their appreciation. Over the course of the event, Annabel will lead guests through a nosing and tasting of three whiskies from Wemyss Malts. Further elevating the sensory experience, each whisky will be paired with premium charcuterie and cheese from I.J. Mellis, and artisan chocolate from Edinburgh-based Quirky Chocolate. Attendees will learn how to nose and taste whisky, identify key flavour notes, and gain the confidence to create the perfect pairings at home. Tickets cost just £45 p/p with events taking place on Friday 24 July, Friday 14 August and Thursday 27 August. Insights from the Formula 1 Pit Lane Get your pit-lane pass with Edinburgh Food & Drink Academy this August during an exclusive conversation with Bernie Collins, former Head of Race Strategy at Aston Martin F1 and current Sky Sports F1 analyst, and Ryan McGarva, former Mercedes-AMG Petronas pit crew member and mechanic to seven-time world champion, Lewis Hamilton. During the hour-long conversation, Bernie and Ryan will share behind-the-scenes insights from life in the pit lane, reflect on their careers working alongside some of the biggest names in motorsport, and discuss the split-second strategy and teamwork that shapes every race weekend – from the nutritional prep to the winners podium. An exclusive cook and dine session with Bernie and Ryan will follow, allowing just 14 guests to make fresh ricotta-filled tortellini (inspired by the forthcoming Italian Grand Prix) alongside EFDA’s professional chefs. Taking place on Saturday 15 August, tickets cost £95.00 for the Insights from the F1 Pit Lane conversation session or £180 for both the conversation and the cook and dine session. Laughter on the menu: Comedy Cook Offs with The Stand Comedy Club Combine your love of comedy with delicious food by attending a Comedy Cook Off at Edinburgh Food & Drink Academy this August. Throughout the month, comedians will challenge each other to cook dishes live in the EFDA Demonstration Kitchen while trading their best jokes. Audience members will then get to sample the finished dishes and vote on who they think deserves to be crowned the culinary champion. In partnership with The Stand Comedy Club, the events, hosted by Bruce Devlin, take place throughout the month of August with tickets costing just £20 per person. For more information or to book your summer experience, visit www.efda.co.uk. From plot to plate with EFDA & Royal Botanic Garden Edinburgh This summer, Edinburgh Food & Drink Academy and the Royal Botanic Garden Edinburgh (RBGE) are partnering for a series of Gardener and Chef events, showing attendees how to make the most of home-grown garden produce. With a shared passion for showcasing Scotland’s natural larder, the programme brings together the best of the culinary and botanical worlds. Equipping attendees with practical kitchen skills alongside a deeper understanding of seasonal planting, the events will run from 10am and combine hands-on time in the RBGE kitchen garden with live cookery demonstrations. With dedicated sessions on both fermenting and pickling and seasonal summer cooking, attendees will leave with the skills and knowledge to create nutritious, vibrant meals and snacks at home. Running until the end of September the events will take place at Royal Botanic Garden Edinburgh, with tickets ranging from £126 p/p to £137 p/p. More information can be found at www.rbge.org.uk. Master the art of Scottish shortbread Whether you’re a local resident or simply visiting Edinburgh, why not take the time this summer to master the art of Scottish shortbread? Throughout the summer, Edinburgh Food & Drink Academy will be hosting The Wee Walk-in Shortbread Workshops, a 90-minute session offering a concise and authentic introduction to Scotland’s most iconic bake. Create your very own Shortbread Petticoat Tails on select Thursdays during the summer period for just £50 per person. Last but certainly not least, looking to use your summer to kick-start a new career? Whether you’re interested in becoming a professional chef, a food and drink entrepreneur, want to learn more about the different career opportunities in the food and drink industry, or use your summer to upskill and embark on paid holidays working in ski chalets and on board private yachts, EFDA offers something for everyone. From the five-day Seasonal Chef Host Course to the 12-week Diploma in Professional Cookery, including a new evening-only class, use this summer to sign up to transform your life and embark on a culinary adventure. For more information, visit www.efda.co.uk.