威士忌日報

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On Wednesday, the James B. Beam Distillery unveiled the 2026 edition of Old Overholt Strength Rye Aged 11 Years, a limited release bottled at 125.6 proof (62.8% ABV). The latest expression marks the fourth annual release in the Extra Aged Cask Strength series as the Beam Suntory-owned brand continues to expand its premium rye whiskey lineup following recent launches including A. Overholt and previous Extra Aged expressions, such as last October's release of Old Overholt Cask Strength Rye Aged 12 Years. Distilled and barreled in the spring of 2014, the whiskey matured for 11 years across three separate warehouses in Clermont, Kentucky. According to the brand, the multi-warehouse aging strategy was designed to promote consistency while allowing the whiskey to develop a balanced, mature flavor profile over time. Like previous releases, the 2026 edition is bottled at cask strength without chill filtration. Old Overholt describes the whiskey as offering aromas of bold vanilla and baking spice with hints of tobacco. The palate features notes of allspice, sweet vanilla, caramel and charred oak before finishing with lingering black pepper. The release continues Old Overholt's focus on Kentucky-style rye, a term used to describe rye distilled from a mashbill containing relatively low rye content and higher corn content, combining rye spice with sweeter oak-driven characteristics developed during extended maturation. The 2026 edition carries a suggested retail price of $109.99 for a 750-milliliter bottle and will be released in limited quantities nationwide. Tasting Notes, Via Beam Color: Golden tawny Aroma: Bold vanilla, baking spice and hints of tobacco Palate: Allspice, sweet vanilla, caramel and charred oak Finish: Full-bodied with lingering black pepper Scan any liquor or NA bottle to see all expert reviews in one place with the free Daily Pour app. Download today! Founded by Dan Abrams, The Daily Pour is the ultimate drinking guide for the modern consumer, covering spirits, non-alcoholic and hemp beverages. With its unique combination of cross-category coverage and signature rating system that aggregates reviews from trusted critics across the internet, The Daily Pour sets the standard as the leading authority in helping consumers discover, compare and enjoy the best of today's evolving drinks landscape.

If you’re anything like me, you love a good rum-based, tropical cocktail. There’s nothing quite like a Mai Tai or Rum Punch on a hot, humid summer day. Especially if you’re floating on or sitting near a large body of water. But you don’t always want a rum-centered drink, and whiskey just doesn’t have the tropical flair of its sugarcane-based cousin. That all changes now, because Bardstown Bourbon Company just released a whiskey that’s the best of both booze-soaked worlds: Victoria Pineapple Barrel Finish Whiskey. Victoria Pineapple Barrel Finish Whiskey As the name suggests, this whiskey gets its name from the popular Victoria Pineapple, which is known for its over-the-top sweetness. This expression begins as a blend of mature bourbon and rye whiskeys. The bourbon was aged between 10 and 11 years, and the rye whiskey was aged for 11 years. After blending the whiskeys together, it’s finished in Caribbean-sourced pineapple rum casks for 27 more months. But that’s not all. Fresh pineapple is also added to the barrels to intensify the tropical, sweet aromas and flavors. According to Bardstown Bourbon, this results in a sublime, sippable 106-proof expression that begins with scents of tropical fruits, peppery rye, and allspice. Sipping it reveals notes of dried cherries, toasted oak, vanilla cream, and toffee. The finish is lingering, warm, sweet, and spicy, leaving you craving more. This memorable whiskey is best enjoyed neat, on the rocks, or mixed into your favorite whiskey-based cocktail to add a tropical kick. “The goal was never to make whiskey taste like pineapple,” Dan Callaway, Master Blender, Lofted Spirits, says. “The goal was to understand what made these barrels so special in the first place. We followed that trail all the way back to the creation process and found our way to a whiskey with bold tropical fruit, surrounded by rye and allspice,” he says. “Finishing with staves gave us the balance that helped integrate the pineapple character without losing the depth and complexity of the whiskey itself,” he adds. Where can I buy it? This limited-edition whiskey is available in extremely limited quantities exclusively in Kentucky, at the Bardstown Bourbon Co distillery and Louisville Tasting Room, for the suggested retail price of $139.99.

“A brand founded by soldiers who rode literal horses into a battle after the 1800s. A metal label stamped from the World Trade Center rubble. Lord have mercy, is there a more ‘murica bottle of whiskey out there?” — Train3rRed88, Reddit “How did 90 Green Berets defeat a 50,000-man Taliban army with all the most modern Russian equipment? We outmaneuvered them. We were unconventional in our techniques.” Horse Soldier Bourbon co-founder Scott Neil is about two hours into a lengthy and boozy conversation with me at The Urban Stillhouse in Somerset, a picturesque town about three hours outside of Louisville, KY. It’s a few days before the bourbon brand, now celebrating its 10th year, opens up a multimillion-dollar distillery on a 240-acre converted golf course just outside of downtown. Horse Soldier is opening on Fourth of July weekend because of course. Launched in 2015 by ex-military and special forces vets who served in Afghanistan (among many other places around the world), Horse Soldier is about the most rah-rah American company you could dream up. Founded by Neil, Mark Nutsch and John Koko, the whiskey brand has pretty quickly become a major player in the drinks world — which, in theory, is good news for an industry that seems to be struggling with finding new customers or telling new stories. Let’s be clear: Horse Soldier is a fantastic story, but also one that caused me skepticism. When your company puts a national tragedy front and center (“The mission that began after 9/11 now stands firm in steel, stone and oak,” as their website notes), there’s going to be a bit of pushback. I’m not denying that Neil and his cohorts are American heroes for their service after the World Trade Center attacks. My concern, as a New Yorker who lived through that day, was that an awful memory was potentially being exploited for a line of bourbons. Even the brand name is a reference to that terrible time in history. Days after 9/11, teams of Green Berets were inserted into Afghanistan, some on horseback. Dubbed the “Horse Soldiers,” their exploits were retold (inaccurately, as a few brand people told me) in the Jerry Bruckheimer movie 12 Strong and memorialized by America’s Response Monument located at Ground Zero in New York City. I willfully ignored Horse Soldier for a few years. A part of me wondered if it was some sort of MAGA-coded branding, a weird brown spirits psy-op meant to polarize drinkers over party lines (which hasn’t worked out too well for any side). And will the next generation of drinkers and bartenders respond to a national tragedy/subsequent war they may not even have been alive to remember? I set these doubts aside in June, when the distillery reached out for a pre-opening invite. I had just sampled a recent Horse Soldier limited-edition that I really liked (more on that below), and my mood had softened. And I’m all for engaging/arguing with spirits-industry folk who offer a different viewpoint from my admittedly elitist New York media hivemind. Onward. Raj Bhakta Wants You to Love Armagnac (and Find Spiritual Fulfillment) Years after founding WhistlePig, the brash drinks entrepreneur has found spiritual fulfillment in an ancient but little-known brandyThe origin of Horse Soldier Bourbon came out of a post-career restlessness. “My last position, I was in charge of all the agencies for counterterrorism,” Neil says. “When I retired, it’s the first time your family knows what you actually did, so they finally read you off the rolls and then you’re nobody — you take your little card and you fucking get your name back and you’re Scott whoever again.” Eventually, Neil figured he wanted to start a business. “I didn’t know what I’m gonna do,” he says. “I can make backpacks. Think about all the Navy SEAL things they do, right? I could have fitness equipment. I can build trucks. I became fascinated about what it took to live the American dream. So told my wife, ‘I gotta see if I can pursue this idea of the American dream.’” Neil himself wasn’t how to do that sure. But that changed after he and his cohorts, who had all left Special Forces (and post-government jobs) by 2015, took a personal trip to Yellowstone. “At the end of the 10 days, we went into Utah, and there was a small craft distillery called the Teton Distillery,” he says. “We had 10 days of hard cowboy grime on us and had a tasting. We had a potato flake vodka. Then a potato vodka. What’s the difference? Then we got into rye vodka. Now we’re learning. Then someone says, ‘Hey, would you like to see the stills?’ So we go back, and now it’s the first time you see the science of distillation. So we haven’t even made it back to the bougie rental house we had, and we actually Google where the next distillery is. For three weeks, we drove around the country just going to distilleries.” Those weeks led into months, along with trips to Scotland, Ireland and, most importantly, Kentucky, a place where Neil was undergoing Special Forces training when the first plane hit the Twin Towers more than a decade prior. To make a 10-year journey short: After learning the ins and outs of the industry (like the understanding that you need a professional distributor), the team started contract distilling with Middle West Spirits and then Bardstown Bourbon Company. They were a hit. “The growth of Horse Soldier has been organic,” says Neil, who also has no problem hyping the bourbon and downplaying his own role. “We’ve all been there every day since the beginning of every stupid decision we’ve made. Apparently, it’s kind of worked out, so why are we here now? It’s been 10 years. We built something that didn’t exist, and it’s doing really well.” While plenty of recognition has taken place in the past decade — and even a few awards — Horse Soldier’s early forays into the drinks world have relied heavily on their unique backstory. The distillery in Somerset marks the beginning of a long next step: producing their own liquid and creating a tourist-friendly space in an area outside of most people’s vacation radar. Welcome to Somerset. My drive to visit Horse Soldier was disconcerting. For hours, I saw nothing except semi-barren strips of chain fast food restaurants, farms, tire shops, the occasional distillery, churches, liquor stores, Dollar General, Big Lots and some place called Captain D’s Seafood (“proudly serving wild-caught Alaskan pollock”). But once I arrived, I saw the area’s charm. Pulaski County is beautiful, and thanks to a nearby man-made lake, it’s also a tourist destination that receives more than four million visitors per year, albeit primarily from surrounding states. By contrast, the Bourbon Trail gets a bit under three million. Neil sees potential in the area to expand both of those numbers. And he’s using the distillery (which will offer local adventures) and the downtown restaurant to help. “Ole Smoky is the most visited distillery in the world,” says Neil, who has an impressively strong grasp on everything from distillery visitor numbers to the advantages and disadvantages of palletized barrel warehouses. “Why not Buffalo Trace? Why not The Macallan? Because Ole Smoky built these outposts. Our restaurant chain [Urban Stillhouse] is one way to casually build Horse Soldier.” In person, Neil is a bit guarded but also down-to-earth and actually a little goofy for a guy who’s, you know, seen some shit. Dressed in a brown casual camo shirt and white pants, he plays up his past; he equates opening the distillery with “Taliban fighting season.” A waiter at the Stillhouse greets him with an enthusiastic “What’s up, American hero?” His home tour begins with a visit to his office, where he regales us with a tale of how he ended up getting his portrait painted by one George W. Bush (it’s pretty good, actually). At our first dinner, we spent 10 minutes discussing raccoon penises, which is, yes, exactly what it sounds like but also a part of moonshine lore. Turns out a prank-loving ex-president and friend of Neil’s m

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. Phil Dwyer is a freelance whisky writer and consultant. With a decade of experience in whisky retail and nearly as long running Whisky Wednesday on YouTube, Phil is dedicated to sharing his knowledge and enthusiasm with fellow whisky lovers. His goal is to make whisky accessible and enjoyable, dispelling the jargon and complexity that can sometimes surround the spirit. In addition to his online presence, Phil managed The Whisky Shop Manchester, where he curated an impressive selection of some of the finest drams available. What happens when the world’s number-one Irish whiskey teams up with American football’s biggest league? Jameson just became the NFL’s Official Spirits Sponsor. What happens when three generations of a distilling family curate a collection of orphaned barrels? Meet Stillman’s Sonder, a tribute 10 years in the making. Can a Pedro Ximenez cask transform Indian whisky into a chocolate-mint masterpiece? This Paul John release delivers an unexpected flavor journey worth exploring.

Wisconsin’s Dancing Goat Distillery has released Stillman’s Sonder, a range comprising a 10-year bourbon and a 10-year American Single Malt. The two expressions launched on July 28, 2026, and are the product of three generations of the Maas family. The range honors Duane Maas, a stillman who worked in the industry from the 1950s. He contributed to production methods for brands including Seagram’s and Chartreuse. Duane consulted on the early development of Dancing Goat Distillery before his death in 2016. His son, Tom Maas, worked as a brand builder for heritage whiskey brands and helped usher in the era of small-batch bourbon. Tom’s son, Nick Maas, now leads the still and blending table. The whiskeys originated as a collection of orphaned barrels. From 2010 to 2016, distillation at MGP in Indiana produced a series of large exploratory test runs that left a number of unused barrels. The Maas family acquired and curated these stocks over time. The lots included American Single Malt and Andean oak-aged bourbon barrels. Tom and Nick Maas led an 18-month process of analysis, blending, finishing, and refinement to select the choicest barrels. Stillman’s Sonder Straight Bourbon Whiskey was aged in Andean and American oak barrels. It is bottled at 94 proof (47% ABV). The bourbon received a Double Gold Medal and 98 points at the 2026 San Francisco World Spirits Competition. It was also nominated for “Best in Class 6- to 10-year-old Small Batch Bourbon.” 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 American Single Malt was distilled in Indiana and aged in Wisconsin. It underwent three rounds of blending, re-barreling, and finishing across virgin oak, ex-bourbon, Wisconsin brandy, Cognac, and Calvados casks before bottling at 96.4 proof (48.2% ABV). “Stillman’s Sonder is both a tribute and a celebration of everything made possible by the spirit makers of America’s Heartland,” said Nick Brady Maas, contemporary stillman and blender at Stillman’s Sonder. “Our work especially honors my late grandfather, Duane, whose rich and complex life in the world of spirits continues to inspire our every step.” The bottle labels feature a mid-century modern aesthetic depicting “Wiscy City” in Cambridge, Wisconsin. Both expressions are available online and at select US retailers at a suggested retail price of $70 per 750ml bottle. Limited single barrel selections are also available.

Eau Claire Distillery’s flagship Ploughman’s Single Malt Canadian Whisky has won a Double Gold medal and a Consumers’ Choice Award at the 2026 SIP Awards. The international competition, judged entirely by consumers through blind tastings, announced the results for the Turner Valley, Alberta-based distillery on July 28, 2026. Double Gold is awarded to spirits that score in the top percentile of their category. The Consumers’ Choice Award is reserved for spirits that have placed at the SIP Awards for two or more years, marking Ploughman’s as a repeat performer. The wins continue a strong run for Eau Claire, described as Canada’s most awarded distillery. “Because the SIP Awards are judged by everyday consumers rather than industry panels, the double recognition is a meaningful vote of confidence for Ploughman’s and Eau Claire’s vibrant whisky program,” the distillery said. Ploughman’s is Eau Claire’s most elevated expression to date. It is made with 100% Alberta malted barley, including horse-farmed grain grown as part of the distillery’s farm-to-glass philosophy. The whisky is aged in ex-Bourbon and European oak casks. It is then finished in rare Pedro Ximénez sherry casks from Ximénez-Spínola, a historic family-run bodega in Jerez. Bottled at 46% ABV, Ploughman’s carries the official notes from the brand of toasted oak, espresso, dark chocolate and dates on the nose. The palate shows oak spice, roasted walnuts, honey, cherries and dried fruit. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Some of that depth comes from Alberta’s dramatic weather. As Chinooks and pressure swings move through the foothills, the whisky expands and contracts against the oak, drawing out more of the cask with every temperature swing. Eau Claire calls the effect the “Angel’s Gift.” The single malt meets the standard set out in the province’s new Alberta Whisky Act to be called an Authentic Alberta Whisky. It is made from Alberta barley and Alberta water, and matured in the foothills. Ploughman’s Single Malt is available in limited quantities at the distillery, at select retailers across Canada and in a number of US markets, and online. The distillery sits 45 minutes southwest of Calgary in the Sheep River Valley, where visitors can taste the range in the Whisky Lounge.

Golf and whiskey do mix: Kingsbarn in Scotland is first distillery to install putting green Whiskey 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. Advertisement 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. This article originally appeared on Golfweek: Golf and whiskey do mix: Kingsbarn in Scotland is first distillery to install putting green

Laphroaig has introduced its limited-edition single malt ‘Willem by Willem’ to global travel retail, selected by actor Willem Dafoe alongside the distillery’s senior whisky maker. The rollout begins at London Heathrow Airport Terminal 5 with an activation running from August 1 to 11, marking the first stop of an international launch across key airport locations. The release is the latest chapter in Laphroaig’s partnership with Dafoe, who became a ‘Friend of Laphroaig’ in September 2025. Dafoe selected the ‘Willem by Willem’ spirit with Laphroaig’s senior whisky maker, Sarah Dowling. Rather than focusing on tasting notes and process, he chose the whisky that sparked his curiosity and delivered the most memorable tasting experience. “It was a pleasure learning about each of the whiskies shortlisted to be ‘the one’,” said Dafoe. “I made my final choice based on the whisky that evoked the most curiosity about its taste – something I still can’t put my finger on, but that’s half the fun. For me, when I sip ‘Willem by Willem’ I experience…you tell me. For all who drink it, I hope the whisky will inspire discussion.” The launch is inspired by the film industry phrase “no notes,” meaning a performance so confident and complete it needs no direction. Accordingly, the release excludes tasting notes. Instead, fans worldwide are invited to form their own interpretation of the whisky’s taste. 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. “Our experience with whisky is so personal, from how we drink it – whether neat, with water or in a cocktail – to the different opinions about its taste,” said Dowling. “It was important to Willem and me that we selected a rich and complex spirit, unmistakably Laphroaig, but which allowed people to interpret and enjoy it in their own way. The whisky speaks for itself and I look forward to hearing what it is saying to people around the world.” The Heathrow introduction will be supported by a High Profile Promotion activation in partnership with Avolta, delivering exposure both in-store and across the retailer’s digital ecosystem. Within a dedicated bar space, a ‘Claim Your Turf’ activation will invite smoky whisky fans to join the global ‘Friends of Laphroaig’ community. Members will be able to plant a flag with their name and country of origin into a piece of turf. The experience will showcase ‘Willem by Willem’ through the hero bottle, point-of-sale materials, the campaign film starring Dafoe, and key visuals. Shoppers can also sample Laphroaig Four Oak through Paloma and Bubbles serves. Gifts with purchase will be available, including a seaweed gift bag, a welly keychain and 50 bonus Friends of Laphroaig points. “Global travel retail plays a vital role in introducing consumers to the world’s most distinctive spirits and Laphroaig is a brand that rewards curiosity and discovery,” said Ashish Sagar, general manager CoE GTR and MEA at Suntory Global Spirits. “‘Willem by Willem’ is a unique expression of that spirit. It is a whisky that invites travellers to experience, interpret and share their own perspective.” ‘Willem by Willem’ is a 14-year-old, Oloroso cask-finished whisky bottled at 53.7% ABV, priced domestically at $142. Following the Heathrow launch, the rollout will continue this autumn across Singapore Changi, Chhatrapati Shivaji Maharaj International in Mumbai, Delhi’s Indira Gandhi International Airport and Dubai International Airport. Laphroaig is owned by Suntory Global Spirits, formerly Beam Suntory. The Islay distillery was established in 1815 and remains known for its heavily peated single malt.

Woven, the independent Leith based whisky maker, has announced the appointment of GHF as its brand development partner across the UK on-trade and off-trade, including independent retail and premium grocers. Under the agreement, GHF will lead sales, distribution and commercial brand building for Woven across the UK, delivering against priorities spanning distribution, account management and in-venue execution. The appointment follows a period of significant momentum for Woven. WXC, the brand’s collaborative spirit drink created with London’s Assembly Coffee, was named World’s Best Flavoured Whisky at the World Whiskies Awards 2026. The brand has recently expanded into France, Italy, Spain and New Zealand, and launched its Blending Rooms visitor experience in Leith, the first phase of a major new blending facility opening in 2027. For GHF, the appointment strengthens a growing portfolio of progressive British whisky brands built for contemporary drinkers, alongside English rye whisky Fielden and Isle of Raasay Distillery, which appointed GHF as its UK distribution and brand development partner earlier this year. After launching their house blend ‘Woven Whisky’ at London Cocktail week in October, the brand has secured cocktail placements across a handful of premium bars and pubs including London’s Star Group venues and pouring and table whisky service at Black Rock. Recent Scotch Whisky Association figures show single malt exports fell 6% to £1.6bn in 2025 while blends held stable, underlining the shift toward flavour and value that Woven was built to serve. Nick Ravenhall, managing director at Woven said: “Woven was built for drinkers that the whisky industry has been slow to serve, and the UK is where that starts. GHF understands the venues and retailers that shape modern taste, and they share our belief that whisky should be led by flavour rather than formality. In reaching the next generation of whisky drinkers GHF has assembled a remarkable portfolio of modern British whisky makers, Fielden, Isle of Raasay and now Woven. We are super excited to be a part of the GHF family. ” Tristram Coates, founder & CEO, GHF, added: “Woven is exactly the kind of brand we built GHF to champion. They treat whisky as a creative category and the liquid backs it up, from a World’s Best Flavoured Whisky title to a blending operation putting Leith back at the centre of the story. Whisky is changing, and a new generation of drinkers is choosing flavour and value over convention. Our job is to make Woven available in the right venues and the right retailers across the UK, exactly where a brand like this belongs.”

The Macallan has announced that it has become the first Scottish distillery to achieve Wildlife Estates Scotland accreditation. Wildlife Estates Scotland accreditation is regarded as the gold standard for integrated land management, recognising landholdings where biodiversity, conservation and best practice are embedded throughout day-to-day operations. While the 485-acre The Macallan Estate is home to the distillery, warehouses and offices, substantial areas of the estate are carefully managed to support and enhance biodiversity. New approaches to managing the built environment have delivered tangible conservation gains, complementing a wider landscape of established native woodland, younger planting and hedgerows that provide vital wildlife corridors. The restoration and realignment of the Burn of Ringorm, including the removal of historic mill structures, has reopened the waterway for fish migration and delivered measurable ecological benefits. The River Spey, which flows through The Macallan Estate, supports a range of important wetland habitats and species. Environmental designations are in place to protect wild Atlantic salmon, freshwater pearl mussels, otters and sea lamprey. There are now 55 accredited landholdings in Scotland, covering more than 322,000 hectares – an area equivalent to over 450,000 football pitches. Commitment to Wildlife Estates Scotland continues to grow year on year, with an additional 26,500 hectares accredited since January 2025. Scotland now ranks second among the 19 participating countries for the total area of accredited land. At the same time, a shift towards regenerative agriculture – including the use of cover crops, reduced cultivation, lower pesticide use, restored field boundaries and natural wildflower margins – is helping to rebuild soil health after years of intensive farming. This estate-wide approach to working with nature is reflected in The Macallan’s five-year Ecosystem Restoration Plan, which is now being implemented by the estate team. Commenting on the accreditation, Chas Jamieson, Estate Manager at The Macallan Estate, said: “Achieving this award reflects the knowledge, research and expertise within our small team, as well as the hard work and dedication they bring to delivering our sustainability objectives through The Macallan Estate’s dedicated Ecosystem Restoration Plan. This aligns with Edrington’s global sustainability targets.” In achieving accreditation, The Macallan Estate recorded the second-highest score ever awarded to a first-time Wildlife Estates Scotland accreditee. Leave a comment

Royal Ranthambore Whisky, the premium brand owned by Radico Khaitan Ltd., marks World Tiger Day today (29 July 2026) by reaffirming its commitment to India’s tiger conservation through a partnership with The Corbett Foundation. The New Delhi-based association links the brand’s tiger-inspired identity with efforts to protect wildlife habitats and support coexistence between local communities and wildlife. The partnership supports conservation programs across India’s forest landscapes. The Corbett Foundation’s work includes veterinary care and livestock health camps, habitat restoration, biodiversity monitoring and community-led initiatives. India’s tiger recovery is one of the world’s most significant wildlife efforts. The country’s tiger population rose from 2,967 in 2018 to an estimated 3,682 in 2022, reflecting annual growth of 6.1%, according to the latest All India Tiger Estimation. India is now home to more than 70% of the world’s wild tiger population. Project Tiger launched in 1973 with nine reserves. It has since expanded to 58 reserves spanning nearly 84,500 sq km across 18 states. Nearly one-third of India’s tigers live outside designated reserves. This highlights the growing importance of wildlife corridors, habitat connectivity and human-wildlife coexistence. The tiger has remained central to Royal Ranthambore’s identity. Earlier this year, the brand introduced the Royal Ranthambore Heritage Collection, featuring six limited-edition collectible packs inspired by iconic tigers and brought to life through Indian art forms. 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 tiger is deeply woven into India’s cultural and natural heritage and has always been at the heart of the Royal Ranthambore story,” said Kunal Madan, chief marketing officer, Radico Khaitan Ltd. “While the brand celebrates the majesty and legacy of this magnificent animal, we also recognise the responsibility that comes with drawing inspiration from it.” Madan continued: “Our partnership with The Corbett Foundation reflects our commitment to supporting meaningful conservation efforts and helping preserve this legacy for future generations. World Tiger Day reminds us that protecting India’s wildlife requires sustained and collective action.” Launched in 2022, the Royal Ranthambore Heritage Collection has earned recognition at the Monde Selection Awards and The Fifty Best. The brand recorded more than 50% growth in FY2026. Radico Khaitan, formerly Rampur Distillery Company, began operations in 1943. Its portfolio also includes Rampur Indian Single Malt, Jaisalmer Indian Craft Gin and Magic Moments Vodka.

The Distillery at Coleburn has earned industry recognition for its inaugural Local Heros whisky collection, with all three expressions receiving a one-star Great Taste Award. The Speyside distillery’s releases also secured medals at the International Wine & Spirit Competition (IWSC). The Local Heros collection comprises three blended malts: Sherry Bomb, Sweet Peat and Big Smoke, with each expression demonstrating a distinct style and flavor profile. Sherry Bomb and Big Smoke were both awarded Silver medals at the IWSC, scoring 92 and 91, respectively. Sweet Peat received a Bronze medal with 88 points. Coleburn Distillery has been owned by D&M Winchester Ltd since 2004. The site has a long-standing presence within the Scotch whisky industry. Based in Speyside, D&M Winchester specializes in the sourcing, storage, management, maturation and bottling of malt and grain whisky. The company currently manages around 20,000 casks across three HMRC-compliant bonded warehousing sites. It also offers end-to-end solutions for independent brands and bottlers. “Seeing all three Local Heros expressions recognized by Great Taste, alongside our IWSC medals, is a fantastic achievement and a testament to the quality and character we wanted to capture with this first collection,” said Dale Winchester, co-owner of D&M Winchester. “These awards mark a further milestone as we continue to bring The Distillery at Coleburn back to life, with new visitor experiences and hospitality offerings helping to create a destination that celebrates whisky, food and the community that surrounds it, right here in the heart of Speyside.” 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. Development continues across the Coleburn site. Planning has been submitted for a new warehouse tasting area within the distillery’s historic former stillhouse. Construction has also begun on The Kitchery, Coleburn’s new on-site bistro, with an opening targeted before the end of the year. The developments form part of a wider vision to establish the first “whisky resort,” a one-stop destination for whisky, food and hospitality. The Local Heros collection is available now, with bottles retailing from £50 to £55. According to the official notes from the brand, Sherry Bomb offers aromas of honey, strawberry, red apple and cinnamon. The palate delivers dried fruit, sultanas, hazelnut, stewed plums and vanilla, with a medium, fruity finish.

We surveyed 1,025 American readers in the weeks before the tariff came off. A majority told us they expect importers and retailers to keep the saving, and most said their buying habits will not change at all. The 10 percent tariff on Scotch whisky was lifted on 24 July, and the first duty-free shipments left Scotland within 48 hours. Our survey ran before any of that happened, while the levy was still being collected at American ports and nobody could be certain of the date it would end. We asked 1,025 American readers of The Whiskey Wash, a site that drew 5.3 million visitors in 2025, what they expected the removal to mean for them. The answer, from a clear majority, was that they expected the saving to stop somewhere between the dock and the shelf. What Our Readers Noticed While the Tariff Was in Place Nearly two thirds of respondents, 64.5 percent, told us they had noticed Scotch prices rise since the levy was introduced in 2025. Another 18.7 percent said prices had seemed about the same to them, and 16.8 percent were not sure either way. The tariff itself was a smaller thing than the reaction to it suggests. The duty was applied to the importer’s landed customs value rather than to the retail price, which on a 60 dollar bottle amounted to a few dollars at most before any margin was added on top. Yet a substantial majority of drinkers registered an increase at the shelf. Either the pass-through comfortably exceeded the duty being paid, or the tariff supplied convenient cover for pricing that was already drifting upward for other reasons. Neither reading flatters the distribution chain that handled the increase. 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. Why Most Expect the Saving to Stop Short of the Consumer We asked whether readers expected Scotch to become noticeably cheaper once the removal took effect, and 58.1 percent said no, because they believed retailers or importers would keep the saving for themselves. Only 26.1 percent of respondents expected to pay less at the register, while a further 15.7 percent held no firm view either way. The gap between those first two numbers is better than two to one, aimed at an industry that has spent much of the past year describing the tariff as the central obstacle to its American business. The historical record supports that doubt more directly than the industry might like. When the 25 percent tariff on single malt was suspended in 2021, exports to the United States recovered quickly while shelf prices barely moved at all. Our readers are extrapolating from a pattern the trade has already demonstrated once within living memory, and they have arrived at the conclusion that pattern supports. The Tariff Removal Is Not a Demand Story We asked whether readers expected to buy more once the tariff was gone, and 53.2 percent said they would buy about the same amount as they do now. Just under a quarter, 24.8 percent, expected to buy more. Another 9.7 percent expected to buy less, which is a small number but not a negligible one given that the question was framed around a change widely reported as good news. Removing the tariff restores the trading conditions without manufacturing any new demand to go with them. Roughly half of this market has settled into a buying pattern over the past year and does not intend to move out of it simply because a line item has disappeared from an importer’s costs. Damage to a category does not work like a switch that can be flipped back to its previous position. Drinkers who moved over to bourbon, to Irish whiskey or to a cheaper Scotch expression during the tariff period have had more than a year to get comfortable with that decision. One in Eight Had Not Heard About the Tariff Removal Some 12.4 percent of respondents told us they had not heard the tariff was being removed at all. These are engaged readers of a specialist whisky publication rather than casual supermarket shoppers, which makes the number more striking rather than less. If one in eight of them had missed the story entirely, the proportion among general spirits buyers is almost certainly higher. That places a natural ceiling on any immediate consumer response to the change. A price cut nobody knows to look for is unlikely to shift much behavior in the weeks after it arrives. What We Will Be Watching Next Our survey measured expectations at a moment when the tariff was still live and its removal was still a promise. Two measures will answer whether those expectations were correct over the months ahead. The first is whether shelf prices in American retail move at all through the autumn, and by how much relative to the duty that has been removed. The second is whether the quarter of respondents who told us they would buy more actually do so once the bottles in front of them are priced under the new arrangement. We will run the survey again in the new year, with the same questions put to the same readership, and publish what has changed. If the 58.1 percent turn out to have been right, that will be a more significant finding about the American Scotch market than the tariff removal itself. Methodology: fielded in May 2026 among 1,025 United States based readers of The Whiskey Wash. All three questions were single response. Percentages are rounded to one decimal place and may not total 100.

Wee Smoky founder Rory Gammell has spent the past six years on a mission to elevate cocktails by adding ‘a hint of smoke’. After traveling the world with his flagship liquid Wee Smoky, a smoky whisky for mixing, and doing tastings with hundreds of people, he realised that many of them thought whisky wasn’t for them, until they experienced it in the right way – in a perfect cocktail. After years of obsessively balancing smoke with other flavours, Rory and his team have now created an RTD range of much loved, recognisable drinks. Each flavour is bold, balanced and built for everyone – especially those who don’t think they like whisky. Working with Liquid Development Partner Jack Sotti (previously crowned World Class Bartender of the Year), Wee Smoky has transformed six iconic cocktails into premium ready-to-drink serves, in a quest to prove that a hint of smoke can elevate almost any cocktail. “Jack brings the same obsession with his quest for flavour, balance and quality. Together, we’ve created cocktails that we believe can be loved by the masses, not just niche audiences.” The ‘non-whisky’ cocktails have proved popular in early consumer taste tests The range has four traditionally non-whisky cocktails: the Margarita, Salted Caramel, Espresso Martini and Wee Smoky’s take on the Paloma, the Grape-fruit-arita, were crafted with the non-whisky drinker in mind, while the Old Fashioned and Manhattan were created for the whisky fans. “In consumer testing, so many people who swore they wouldn’t drink whisky really enjoyed our cocktails, saying they would order them at a bar. There is so much opportunity here because instead of turning away from smoke, people are excited about it.” “Smoke has traditionally been seen as intense. Whisky has traditionally been seen as intimidating. We believe both deserve a wider audience,” says founder Rory Gammell. The ‘non-whisky’ cocktails have proved popular in early consumer taste tests “Imagine finding out that your favourite Margarita, or indeed Paloma, turned out to be scotch whisky-based. For me that’s what success would look like – playing our part in a broader perception shift of our category.” The new Wee Smoky RTD range is the first dedicated smoky whisky cocktail range of its kind, bringing bar-quality cocktails into a convenient 100ml can format. Smoky flavours are also becoming increasingly popular across a wide range of spirits – from tequila and mezcal to whiskey and liqueurs. “In our research we’ve found that the global peated whisky market is worth $8.2 billion. Relative to the market size of whisky globally, the peated segment makes up around 10% of the market. “The Ready-to-Drink Cocktails Market is forecast to reach $10.7 billion globally by 2033. So the ‘smoky segment’ of RTDs could be worth over $1 billion globally within the next 10 years. The exciting part of this journey is the current growth trajectory of RTDs while consumers are seeking out new and innovative flavour combinations.” With trademarks now registered in over 40 countries, and with a 2 year shelf life target on every mini can, Wee Smoky is in a great position to ramp up exports. Spirit-based RTDs have become the fastest-growing category in beverage alcohol, expanding by 10% to 14% each year. All flavours are now available to UK customers via www.weesmoky.com, with the first cans being dispatched on Monday 3rd August. The range has already secured distribution with specialist spirits wholesaler Select Drams, with further conversations underway across North America and Australia. The inspiration behind Wee Smoky as a business came from seeing how powerful smoky whisky could be in cocktails. Founder Rory Gammell first discovered the potential of smoke through the Penicillin cocktail while visiting a San Francisco cocktail bar. The Old Fashioned and Manhattan “I remember thinking: this is incredible. The smoke doesn’t overpower the drink – it elevates the whole experience. The question was: why doesn’t everyone know about this?” That question became Wee Smoky’s mission: to show the world that smoky Scotch doesn’t belong only in traditional whisky rituals. It belongs in cocktails, celebrations and everyday moments. Founded in 2020, Wee Smoky was created as a single-grain Scotch whisky specifically designed for mixing. The original bottle quickly gained international attention, securing listings across Australia and expanding into markets including France, China, the US, Hong Kong and South Korea. The RTD launch represents the next step: removing the barriers of knowledge, ingredients and confidence that stop people making cocktails at home. The 100ml cans are designed for modern drinking occasions including hospitality, travel retail, airlines, hotel minibars, gifting and premium convenience. “Wee Smoky stood out because it is genuinely different,” says Aileen Connery, director at Select Drams. “The smoky whisky element gives consumers something they haven’t experienced before. It delivers quality, convenience and a real point of difference. On a personal note – the Grape-fruit-Arita cocktail is my favourite! It’s such a refreshing drink, perfect for the summer, and the smoke just brings it all together beautifully.” Jack Sotti, Wee Smoky’s Liquid Development Partner, says: “Wee Smoky takes a flavour that has traditionally been viewed as complex or intimidating and makes it approachable and exciting. The goal was never simply to put whisky into a can – it was to create properly balanced cocktails that deliver the flavour and experience you would expect from a great bar serve.” Wee Smoky’s ambition is to prove that Scotch can compete globally in cocktail culture alongside categories such as tequila and mezcal, with ‘smoke’ being the platform to bring it to life. Most of the world has never tasted a great smoky cocktail. Now they can. For Trade enquiries contact hey@weesmoky.com

Brand development agency GHF has announced that is has struck an agreement with Leith, Edinburgh-based Woven Whisky. Under the new partnership, GHF will take the lead in the UK on sales; distribution; and ‘commercial brand building’ for the 2020-founded business. The independent whisky maker has a blend-focused approach. Rather than owning a distillery it works with producers across Scotland and the wider whisky world to create bespoke blends. Woven has recently expanded into new markets including France, Spain, Italy and New Zealand. It has also this year opened a blending rooms visitor experience in Leith, Edinburgh, which signals the first phase of a new blending facility which will open fully next year. The move also marks a continued push by GHF to work with contemporary whisky brands. As reported by Harpers, earlier in July a similar deal was struck with Isle of Raasay whisky. MD at Woven commented: “Woven was built for drinkers that the whisky industry has been slow to serve, and the UK is where that starts. GHF understands the venues and retailers that shape modern taste, and they share our belief that whisky should be led by flavour rather than formality. “In reaching the next generation of whisky drinkers GHF has assembled a remarkable portfolio of modern British whisky makers, Fielden, Isle of Raasay and now Woven. We are super excited to be a part of the GHF family.” Tristram Coates, founder and CEO of GHF, added: “Woven is exactly the kind of brand we built GHF to champion. They treat whisky as a creative category and the liquid backs it up, from a World's Best Flavoured Whisky title [at the World Whiskies Awards 2026] to a blending operation putting Leith back at the centre of the story. “Whisky is changing, and a new generation of drinkers is choosing flavour and value over convention. Our job is to make Woven available in the right venues and the right retailers across the UK, exactly where a brand like this belongs.” Recent export data from the Scotch Whisky Association showed overall value exports down 1.8% in 2025, in part due to the challenges wrought by the now-lifted US tariffs on Scotch. By contrast, blended whisky sales rose in value by 0.8%, driven by a rise in sales to Brazil and India.

The Viceroy 1977 launches inaugural gin and whisky Independent spirits company The Viceroy 1977 has made its global debut with a Speyside single malt whisky and premium gin. The newly established Anglo-Indian luxury spirits brand unveiled Monsoon Heat Premium Botanical Gin and Founders Edition 15 Years Old Speyside Single Malt Scotch Whisky during a launch event at London’s Kia Oval cricket ground. Founder Rakesh Rathod and England One Day International (ODI) and Twenty20 World Cup-winning cricketer Chris Woakes were in attendance to introduce The Viceroy 1977, which ‘positions itself at the intersection of Scottish distilling heritage and Indian craftsmanship’. Woakes will serve as the brand’s official ambassador, a partnership which Rathod has said reflects the brand’s philosophy of “elite endurance, quiet resilience, and an uncompromising standard of execution.” The Founders Edition 15 Year Old Speyside Single Malt Scotch Whisky has been matured in first-fill European oak Hogshead casks and is said to carry notes of honeyed oak and orchard fruit alongside a natural oiliness and rich mouthfeel. It is limited to 803 individually numbered decanters with an RRP of £68 (US$90) for 700ml, and has been bottled at an ABV of 46.3% without chill-filtration. Monsoon Heat Premium Botanical Gin is vapour-infused with whole raw botanicals including black pepper, green cardamom, Scottish juniper and citrus peels ‘to evoke the warmth and pressure of the Indian monsoon season’. The new gin has already received Gold medals at The Gin Masters 2026 in the contemporary and ultra-premium categories. It is bottled at 42% ABV for 700ml and is available now at an RRP of £60 (US$80). Following its UK debut, The Viceroy 1977 will head to India in October for a luxury unveiling at The Oberoi Gurgaon hotel in Gurugram. The brand’s entry into the Indian market will be managed by its subsidiary, Rajpratha Heritage Spirits. The Viceroy 1977 was founded by Rakesh Rathod in 2026 and operates between London, England, and Haryana, India. The UK-India free trade agreement, which came into effect on 15 July, is expected to bring new opportunities for Scotch whisky producers thanks to a reduction of import tariffs from 150% to 75%. India is already the world’s largest whisky market, with exports from Scotland valued at £286 million (US$380.6m) in 2025. Related news

Spend enough time in the whisky world, whether that be Facebook fan groups, Reddit rabbit holes, or listening to that one bloke in a bar who insists it simply must be neat on the rocks, and you learn one thing quickly: we whisky nerds have opinions. Some of us even start YouTube channels to ramble on about them. And along the way, certain distilleries have become the punching bags of the online whisky community. So I want to take a proper look at five brands we seem to hate, unpack why they get criticised, and ask whether they deserve a second chance. First up is Auchentoshan, one of the few distilleries that triple distils its spirit, a practice more commonly linked to Irish whiskey. The result is lighter, cleaner and more delicate, which for many enthusiasts is precisely the problem. We tend to champion the meaty, chewy, oily textures rather than the smooth and subtle. But I don’t think triple distillation is really the villain here. The bigger issue is a core range too often bottled at 40 or 43%, chill-filtered and coloured, which leaves the word “thin” haunting nearly every review. The distillery can clearly produce great liquid. They just aren’t putting it on the shelf in a way that lures us in. Then there is Dalmore, a genuine soft spot of mine. That silver stag head wants so badly to be a luxury symbol, but we don’t care about marketing when the liquid can’t speak for itself. Heavy caramel colouring, forced premium packaging and premium pricing all point towards a slice of elitism. Dalmore can absolutely make excellent whisky; the Cigar Malt is one of the best sherry bombs I have tried. But their new PR direction, openly courting wealthy buyers rather than drinkers, feels tone deaf. As a council estate kid who fell in love with a drink that was never meant for me, this one stings. For now, the hate is justified. 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. Macallan is a trickier case. Nobody can argue with its historical reputation, and as brand builders, they have done more for whisky than they get credit for. But they lost the crowd they were built on to a collector and investor culture, with rising prices and vanishing age statements. The whisky isn’t bad; the value is. You can find better sherry-driven drams for far less. Yet given its role in bringing so many people to the whisky side, I don’t think the hate is entirely fair. Bowmore should be one of the easiest distilleries to love, blessed with history, location and a unique spirit carrying that peculiar boiled Marmite and cabbage note I adore. Instead we get low ABVs, endless travel exclusives and steadily climbing prices without matching quality. The frustration comes precisely because we know how good it can be. That hate, sadly, still stands. Finally, Jura, perhaps the biggest punching bag of all. I defended my bottle of Journey until I met a genuinely soapy dram that tasted like lemon Cif. But here we end on a positive note. Jura has culled its bloated portfolio into a clear three-tier range, simplified its tasting notes, and released a cracking 16 year old at 46.5%, non-chill-filtered and naturally coloured. The hate is becoming less and less deserved. This is a brand I feel genuinely hopeful for. So there we have it. Some hate is richly earned, some is rose-tinted, and some brands are quietly finding their way back. Which distillery do you think gets an unfair kicking from us whisky nerds, and which one deserves every bit of it? To hear my full discussion of the most hated Scotch whisky brands, and whether they deserve the hate, check out my YouTube video.

The Viceroy 1977 launches inaugural gin and whisky Independent spirits company The Viceroy 1977 has made its global debut with a Speyside single malt whisky and premium gin. The newly established Anglo-Indian luxury spirits brand unveiled Monsoon Heat Premium Botanical Gin and Founders Edition 15 Years Old Speyside Single Malt Scotch Whisky during a launch event at London’s Kia Oval cricket ground. Founder Rakesh Rathod and England One Day International (ODI) and Twenty20 World Cup-winning cricketer Chris Woakes were in attendance to introduce The Viceroy 1977, which ‘positions itself at the intersection of Scottish distilling heritage and Indian craftsmanship’. Woakes will serve as the brand’s official ambassador, a partnership which Rathod has said reflects the brand’s philosophy of “elite endurance, quiet resilience, and an uncompromising standard of execution.” The Founders Edition 15 Year Old Speyside Single Malt Scotch Whisky has been matured in first-fill European oak Hogshead casks and is said to carry notes of honeyed oak and orchard fruit alongside a natural oiliness and rich mouthfeel. It is limited to 803 individually numbered decanters with an RRP of £68 (US$90) for 700ml, and has been bottled at an ABV of 46.3% without chill-filtration. Monsoon Heat Premium Botanical Gin is vapour-infused with whole raw botanicals including black pepper, green cardamom, Scottish juniper and citrus peels ‘to evoke the warmth and pressure of the Indian monsoon season’. The new gin has already received Gold medals at The Gin Masters 2026 in the contemporary and ultra-premium categories. It is bottled at 42% ABV for 700ml and is available now at an RRP of £60 (US$80). Following its UK debut, The Viceroy 1977 will head to India in October for a luxury unveiling at The Oberoi Gurgaon hotel in Gurugram. The brand’s entry into the Indian market will be managed by its subsidiary, Rajpratha Heritage Spirits. The Viceroy 1977 was founded by Rakesh Rathod in 2026 and operates between London, England, and Haryana, India. The UK-India free trade agreement, which came into effect on 15 July, is expected to bring new opportunities for Scotch whisky producers thanks to a reduction of import tariffs from 150% to 75%. India is already the world’s largest whisky market, with exports from Scotland valued at £286 million (US$380.6m) in 2025. Related news

July 29, 2026 // Franchising.com // Springfield, MO - Big Whiskey’s American Restaurant & Bar continues its nationwide momentum announcing four new franchise agreements that will expand the brand into new markets while strengthening its presence in existing territories. The latest wave of development includes: Together, these agreements represent another major step in the brand’s continued national expansion, reinforcing Big Whiskey’s reputation as one of the fastest growing emerging restaurant concepts in the region. “Our development pipeline continues to gain incredible momentum,” said Austin Herschend, CEO of Big Whiskey’s American Restaurant & Bar. “What’s especially exciting is seeing both existing franchisees continuing investing in the brand while new ownership groups choose Big Whiskey’s as their next business opportunity. That’s a tremendous vote of confidence in our concept, our people, and our long term vision” Construction timelines and opening dates will be announced as development progresses, with the brand’s new Coral Springs, Florida, location currently anticipated to open in fall 2026. Big Whiskey's is an American Restaurant and Bar located in Alabama, Arkansas, Florida, Kentucky, Missouri, Oklahoma, and Texas. It is known for its delicious food, attentive service, and inviting atmosphere. Whether you're celebrating big or small, Big Whiskey's has something for everyone. Stay connected with Big Whiskey’s on Facebook and Instagram and at bigwhiskeys.com. For franchise inquiries, visit www.bigwhiskeysfranchise.com. SOURCE Big Whiskey’s Franchising Big Whiskey's American Restaurant & Bar offers a classic American food menu, full bar, and catering.

Reviewed by: Pat Byington Big Whiskey’s appears to be coming to Trussville—what to know Reading time: 2 minutes Trussville’s dining scene may be getting one of its biggest additions yet. Big Whiskey’s American Restaurant & Bar appears to be headed to the city, and locals are already buzzing. Read on for what we know so far. Big Whiskey’s announcement has Trussville talking The excitement started today (July 29) after Big Whiskey’s announced on social media that it had signed several new franchise agreements across the country—including one in Trussville. The restaurant chain called the expansion part of its growing “Big Whiskey’s legend” and teased that even more locations are on the horizon. Not long after, Trussville Mayor Ben Short shared the news on Facebook, and the comments started rolling in. Hundreds of residents celebrated the announcement and quickly started guessing where it might open. Once it opens, Trussville will become the fourth Big Whiskey’s location in the Greater Birmingham Area, joining the existing restaurant at Hoover’s Stadium Trace, the Tattersall Park development near Highway 280 and also in Alabaster. For a city that’s always looking for its next great place to eat, drink and gather, it’s easy to see why this news has people talking. Where will Big Whiskey’s open in Trussville? That’s the million-dollar question. We don’t know just yet. So far, Big Whiskey’s hasn’t announced an exact location or opening date. But, like most restaurant news, locals were quick to share their predictions. Some of the most talked-about possibilities include the former Steele Hall building in the Trussville Entertainment District and the long-vacant building next to Zaby’s off Chalkville Mountain Road. Others shared their excitement with comments like “That’s awesome!” and plenty of thumbs-up reactions, while one commenter wrote, “This is great news!!! Great job to everyone involved in bringing Big Whiskey’s to Trussville.” For now, it’s all just speculation, but we’ll be watching for official updates and will keep you updated. Are you excited about Big Whiskey’s coming to Trussville? Let us know on social @bhamnow.

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