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Jameson, the world's number one Irish whiskey, has announced a multiyear partnership as the Official Spirits Sponsor of the National Football League. This move will grant the brand exclusive marketing rights and designations across marquee events, including the Super Bowl Tailgate Concert, the Super Bowl Experience fan festival, and the NFL Draft, with custom activations and branded bar spaces at these high-profile gatherings. Jameson's agreement also extends internationally to cover four NFL International Games per year across multiple continents. This aspect will feature premium on-site activations, stadium ribbon boards, pitch-side LED displays, and elite hospitality. The Official Spirits Sponsor will foster team-level collaborations in markets including Arizona, Baltimore, Green Bay, Minnesota, and New York, as well. The partnership will be amplified through broadcast, digital, and social channels with custom storytelling produced in collaboration with NFL Films, and fans will have access to sweepstakes, behind-the-scenes stadium tours, ticket packages, and exclusive hospitality experiences throughout the season. Image Credit: Jameson x NFL What Makes This Trend Stand Out - Spirits-sports Sponsorships - Alcohol brands are using league-level partnerships to secure premium event visibility, signaling space for more immersive fan experiences that blend beverage culture with live sports entertainment. - Experiential Fan Hospitality - Branded bars, stadium tours, and VIP packages are reshaping sponsorship value by turning passive advertising into memorable, high-touch consumer engagement. - Global Game Activations - International sporting events are becoming launchpads for localized brand experiences, creating opportunities for sponsors to scale cultural relevance across multiple markets. Sectors Adopting This - Alcoholic Beverages - Premium spirits companies are expanding beyond retail and nightlife channels into sports ecosystems where exclusivity and occasion-based consumption can strengthen brand loyalty. - Sports Marketing - Major leagues and teams are packaging broadcast, digital, venue, and hospitality assets into integrated sponsorship platforms that deepen commercial partnerships. - Experiential Events - Fan festivals, tailgate concerts, and draft activations illustrate growing demand for event formats that combine entertainment, brand immersion, and social sharing.

When a Shark Tank veteran spots an opportunity, the business world pays attention. Entrepreneur and television personality Robert Herjavec has officially backed The Ben Buckler Whisky Company. This investment is part of the Australian spirits brand’s seed funding round. It is being made through a Simple Agreement for Future Equity (SAFE). Ben Buckler Whisky Builds Momentum in Australia The financial details of Herjavec’s investment in Ben Buckler Whisky are not known. People are talking about the company because it is worth around A$10 million. Larry Emdur, a well-known person on Australian television, and Kristy Bloomfield, the CEO, founded the company in 2023. The brand has done well since it started, selling over 10,000 bottles already. Since it began, the company has been making high-quality whisky in batches. The company wants to build a community of customers who really like its whisky rather than just selling it to a lot of people. This way, Ben Buckler Whisky has become a known independent whisky brand in Australia. Funding to Accelerate Growth and Global Expansion The company wants to use the money to help with its growth. They want to make things have a better website and sell their products in other countries. This is a time for Australian whisky makers to sell their products outside of Australia, and people all around the world are getting more interested in whisky. Kristy Bloomfield’s Long-Term Vision CEO Kristy Bloomfield says the brand’s vision is based on quality and community spirit. “We’re not trying to compete on total market penetration; we’re hyper-focused on customer frequency,” she said. “Australia deserves its own globally recognized flagship spirit brand,” said Bloomfield. She said that the company wants to get the generation of whisky drinkers to like their whisky. Kristy also said that the company has a plan to grow slowly and steadily over time, and they are making a brand that will be around for a very long time. The company wants to make a business that’s good for the environment and also makes good whisky. They want to make people happy with their whisky and help them enjoy a good time with friends and family who share their whisky. Robert Herjavec’s Backing Signals Bigger Ambitions Herjavec’s business experience and investment will help Ben Buckler Whisky introduce Australian whisky to a wider global audience. Support from one of the world’s investors is a big deal for the young Ben Buckler Whisky company. It makes the brand look more trustworthy as it gets ready for its phase of growth. They want to become one of the world’s premium whisky brands. This means a lot for Ben Buckler Whisky because it says that Herjavec has faith in what Ben Buckler Whisky’s doing.

American single malt whiskey has only recently become an officially recognized category, but Stranahan's has been crafting it for two decades. Now, the iconic, award-winning brand has announced the oldest Colorado bottled-in-bond whiskey ever made. And yes, it's single malt whiskey. Stranahan's American Single Malt Whiskey: Bottled-in-Bond This unique, 11-year-old American single malt is not only the brand's first bottle-in-bond whiskey, but it was crafted to pay tribute to both Colorado's 150th birthday and America's 250th. Made using the rules set by the 1897 Bottled-in-Bond Act, this limited-edition expression was distilled in a single season, matured in a federally bonded warehouse, and bottled at a potent 100 proof. According to Stranahan's, the result is a memorable, balanced whiskey that begins with aromas of candied apples, baked orchard fruit, pipe tobacco, fresh leather, clover, and caramelized sugar. The palate features flavors like toffee, cracked black pepper, dark chocolate, molasses candy, and oaky wood. The finish is long, lingering, and ends with a mix of cocoa, oak, and fresh spearmint. Like your favorite single malt, this is best enjoyed neat or with a splash or two of water to open up the aromas and flavors. "Bottled-in-Bond has always stood for transparency, integrity, and craftsmanship. For us, it means showing exactly what authentic Colorado whiskey is at its best," Stranahan's Head Blender Justin Aden says. "This release is as honest and hands-on as it gets – one grain, one distilling season, distilled, aged, and bottled entirely here in Denver. Our mile-high climate does something special to our whiskey over time, pulling out a refined character and depth you can't replicate anywhere else. After 11 years of maturation, it's a whiskey that's unmistakably Stranahan's, which means unmistakably Colorado, while honoring the traditions that set the standards for American whiskey." Where can I buy it? Stranahan's American Single Malt Whiskey: Bottled-in-Bond is currently available at the brand's Denver distillery as well as Stranahan's Whiskey Lodge in Aspen and at select whiskey retailers in Colorado, California, Texas, and Florida for the suggested retail price of $159.99. It will be available for purchase on the Stranahan's website later this year.

Bulleit Is Adding a New $30 Whiskey to Its Permanent Lineup for the First Time in 15 Years Key Points - Bulleit ’87 is the brand’s first new permanent whiskey in 15 years and its first bourbon-rye blend. It combines Kentucky bourbon and Indiana rye in a new addition to Bulleit’s core lineup. - The bourbon and rye are each aged for at least four years, then finished separately with toasted American and French oak staves before blending and bottling at 90 proof. - Bulleit ’87 launches nationwide in September 2026 with a $30 MSRP. The release will be supported by a 15-city sampling tour featuring local food pairings. For the first time in 15 years, Bulleit Frontier Whiskey is debuting a new permanent expression. The whiskey — Bulleit ’87 — is a blend of bourbon and rye, finished with toasted American and French oak staves. Featuring bourbon distilled in Kentucky and rye from Indiana, Bulleit ’87 is the brand’s first bourbon-rye blend, joining Bulleit Bourbon and Bulleit 95 rye in its core lineup. The whiskey is named in recognition of 1987, Bulleit’s founding year. Bulleit ’87 starts with two distinct American whiskeys, each distilled and aged separately. The bourbon is produced and aged in Shelbyville, Kentucky, where Diageo-owned Bulleit has operated a distillery since 2017. The rye is distilled and aged by MGP in Lawrenceburg, Indiana. Bulleit has a long history of sourcing rye from MGP (today also known as Ross & Squibb Distillery), including its flagship Bulleit 95 rye, introduced in 2011. Both the bourbon and rye components are aged for at least four years. After initial maturation, the whiskeys are finished with toasted American oak and French oak staves, which are added to the original barrels for four to six weeks. The whiskey is then blended and bottled in Shelbyville at 90 proof (45% ABV). Fast Facts: Bulleit ’87 Frontier Whiskey ABV: 45% Maturation: Bulleit ‘87 starts with bourbon distilled in Kentucky and rye distilled in Indiana. The whiskeys are aged separately for four years, then finished in the original barrels with toasted American oak and French oak staves. The whiskey is then blended and bottled in Kentucky.Availability: Bulleit ’87 is an ongoing release and will be available in retailers nationwide.MSRP: $30 The fusion of bourbon and rye, combined with stave finishing, helped Bulleit build a multifaceted profile. Bulleit ’87 marks the brand’s first use of additional staves during the aging of its whiskeys. “The toasted stave finishing was where this whiskey really came to life. It’s not something we’ve done before at Bulleit, and it gave us a new level of control over the final flavor,” says Phil Gelineau, whiskey research and development manager at Bulleit. Advertisement “By finishing the bourbon and rye separately in toasted American and French oak, we were able to create a distinctive sipping profile that brings forward notes like caramel, spice and oak before blending them together. That’s what gives ’87 its complexity without losing its balance.” Related: Bulleit Is Releasing Its Oldest Rye Whiskey Ever: A 20-Year-Old Cask-Strength Bottling Brand tasting notes highlight classic American whiskey aromas of caramel and brown sugar. The palate leans into baking spices and oak, with plenty of hallmark rye spice on the finish. To celebrate the launch of Bulleit ‘87 this summer, the company is embarking on a 15-city sampling tour, with stops in New Orleans, Austin, New York, Los Angeles, and Louisville. The events will pair Bulleit ’87 with a selection of local cuisine. Bulleit ’87 carries an MSRP of $30 and will be available nationwide starting in September 2026. Read the original article on Food & Wine

Every so often a bottle lands on my desk from a brand I have never encountered, and it forces me to sit up and pay attention. McConnell’s Irish Whisky is exactly that. This is a name with a remarkable history, produced by the Belfast Distillery Company in a former prison, of all places. Fires and countless setbacks thwarted its development for decades, but serious investment has finally brought this legend back into the limelight where it belongs, much like Midleton has done with Powers and Diageo has done with Roe & Co. I must apologise to the folks at McConnell’s for taking so long to review the bottle they kindly sent me, but as you can see from how little remains, I have certainly enjoyed getting to know it. The expression in question is their cognac finish, five years in first-fill bourbon before a spell in cognac casks, bottled at 46% and non-chill-filtered. Cognac finishing is not something you typically associate with Irish whiskey, though the likes of Glenmorangie and Balvenie have flirted with it in the past. Cognac tends to sit in cherry-adjacent territory, all raisin and Christmassy richness, and because those casks are less expensive than sherry, it feels like a genuinely experimental choice. Combined with malt and grain whiskies, it makes for a classic blend that the finish renders wonderfully approachable. On the nose, this is astonishingly oily for a five-year-old. It fills the room with fudge, toffee and, most surprisingly, pineapple. There is coffee cream, vanilla and a chewy Cornish clotted cream fudge quality, underpinned by dried apricot, raisin and sultana from that cognac influence. Put this in front of most people and they simply would not guess it was Irish. The palate follows through beautifully. It is full bodied yet light, a slight juxtaposition I know, but the sweetness never becomes cloying and the spicy, woody notes stay politely in the background. The 46% delivers a slow-moving finish that, rather oddly, reminds me of rum and raisin ice cream. What impresses me most is the absence of youth. There is only the faintest gristy, barley character right at the death, hidden beneath all that fudge. This whisky is not screaming its age at you, and that balance is precisely what makes it work. On a 28-degree heatwave day, it is clean and fresh yet carries real richness. 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. I am giving it a 7.5/10, and if this is what McConnell’s tastes like at five years old, the future is very bright indeed. Have you tried this Belfast revival yet, and does cognac finishing win you over? To see my full tasting of the whisky, check out my YouTube video.

Scottish Whisky Glass Co. Says Colo. Retailer Stole Design By Zach Dupont ( July 31, 2026, 6:06 PM EDT) -- The Scottish creator of a patented whisky glass told a Colorado federal judge that a Denver-based retailer is knowingly selling a nearly identical version of the glass online.... Law360 is on it, so you are, too. A Law360 subscription puts you at the center of fast-moving legal issues, trends and developments so you can act with speed and confidence. Over 200 articles are published daily across more than 60 topics, industries, practice areas and jurisdictions. A Law360 subscription includes features such as - Daily newsletters - Expert analysis - Mobile app - Advanced search - Judge information - Real-time alerts - 450K+ searchable archived articles And more! Experience Law360 today with a free 7-day trial.

The Best Whiskey Under $30 To Buy And 5 Bottles To Skip It's no secret that a trip to the grocery store is getting expensive, and picking up a nice bottle of whiskey or bourbon to enjoy can be pretty pricey, too. One whiskey NFT sold for over $2 million back in 2021, and you'll even find the expensive stuff on the shelves at stores renowned for affordability. Shoppers have spotted Costco carrying whiskey that costs more than some cars, and it's at that point where we start to think that everyone and everything really just needs to settle down. We understand you might look at a whiskey with a price tag under $30 and already be able to feel the burn, and there certainly are good and bad choices to be made here. We've made those bad choices, so we wanted to share some thoughts on what to buy and what to skip. First, a disclaimer: Prices may vary based on your location, but for the sake of discussion, we're going with a national average of less than $30 at the time of this writing. We also included variety in our picks, from affordable bourbons to rye, Irish, and Scotch whiskeys. Choices are based on personal experience, advice we've picked up from conversations with industry experts, and recommendations made by others here at Mashed. Whether you're looking for an affordable bottle that's perfect for a variety of cocktails or something you can enjoy on the rocks, we've got suggestions on what to reach for ... and past. Buy: Jack Daniel's There's no denying that Jack Daniel's is incredibly popular. Estimates suggest that the brand sells around 14 million cases a year — you know, give or take — and we get it. Because it's so popular, it might be easy to reach past it, thinking that it's just ordinary. We'd argue that there's nothing wrong with ordinary, and there's a reason that so much of it is sold. Jack Daniel's prides itself on putting out a chill, easy-drinking whiskey more than 150 years in the making. Not only has the brand had a lot of time to figure things out, but the sheer scale of the operation means that the distillery can create a shocking amount of quality product that goes through a long process of distilling, charcoal mellowing (with charcoal the distillery is making itself), and aging. Jack Daniel's averages somewhere around 2,000 barrels a day, which equates to about 570,000 bottles. Wild, right? The scale of production is why consumers can pick up a bottle for less than $30, and still count on a whiskey that's as versatile as it is affordable. Jack is one of the best whiskeys to use in a Whiskey Sour — or any number of cocktails, for that matter. It's also smooth enough to enjoy on the rocks, and we'll never be disappointed by it. Buy: Crown Royal Peach Whisky Flavored whiskey is pretty polarizing, and people definitely have a ton of opinions on it. We're huge proponents of drinking what you enjoy and paying no mind to the critics, especially because there are some very tasty flavored whiskeys out there — including Crown Royal's Peach. Canadian whiskey might not have the reputation that Irish or American whiskey has, but we absolutely recommend checking it out. With fewer guidelines around its manufacture, there's more room for it to get super creative — and you can find some downright delightful stuff coming out of the north. Crown Royal is smooth, and so is the peach version. Best of all, there's none of that overwhelming, syrupy sweetness that's the downfall of many flavored whiskeys. You're not going to go wrong with Crown Royal's other flavors, either. Apple is also very nice, so why did we choose to give peach a shout-out? It makes outstanding cocktails. Use it in a wonderfully fruity version of something like a Mojito or Whiskey Sour, or try it simply mixed with lemonade, ginger beer, or iced tea. Some nights just call for a straightforward, no-fuss cocktail, and Crown Royal Peach is a versatile and affordable option. Skip: Fireball Dear Fireball: We want to love you. We do. There are a lot of great fall flavored whiskeys that you'll wish you tried sooner, including Bird Dog's Hot Cinnamon. If you're thinking that Fireball is going to be the budget version of that, well ... to be fair, that's exactly what it is — and not in a good way. You'll probably be able to pick up a bottle of Fireball for around $15, but just because you can do something doesn't mean you should. Fireball is precisely what turns people away from flavored whiskey: It's got a texture that's got more in common with cough syrup than whiskey, and the cinnamon is way too sweet. It's not really cinnamon in the way most people would hope for. Sure, it had some time in the spotlight, but was it well-earned? Eh. Hilariously, Fireball has attempted to get a little fancy by offering box sets with a champagne-style bottle, glasses, and caviar. Is that a sentence we never expected to be confronted with? Yes. Is it a strange world we live in? Again, yes. The bottom line is that cinnamon is a tricky flavor, and although you might pay a little more, it's worth it not to settle for Fireball's less-than-stellar entry into the flavored whiskey world. Buy: George Dickel Rye Whisky George Dickel has a long and complicated history that goes back to the late 19th century, involving repeated changes in ownership, a possible beef with Jack Daniel's, and a 1980s-era disappearance. It's back today, though, and as we knew we wanted to recommend an affordable rye whiskey, there was no question that it was going to be George Dickel. You can likely pick up a bottle for just under our $30 price point, and not only is is a legitimately well-respected option, but it's one of the best ryes that every whiskey lover needs to try. George Dickel's rye definitely comes with that hot edge unique to rye whiskey. However, it's also smooth, a little fruity, and a little less burn-y than some ryes can be — which is wildly impressive when you take into account its affordability. One of the things we love about this rye is that it's great in cocktails. It's got enough of a kick to stand out in something like a classic Sazerac or your favorite Manhattan, but it's not going to take over and dominate the entire drink. Plus, since it's so affordable, you're not going to feel like you're wasting an expensive whiskey by burying it in a cocktail, making it an all-around good choice. Skip: Jim Beam Red Stag If you had Jim Beam's Red Stag years ago and remember it as being pretty tasty — particularly with Coke or Pepsi — you're definitely not alone. Full disclosure: This writer is right there with you. However, the Red Stag of yesteryear isn't the Red Stag of today, and that's a major bummer. When Red Stag was first released, it was 40% ABV. Check out the label today, and you'll see it's now 32.5%. Clearly, something's up here, and we're not the only ones to notice it. When we headed to Reddit to get some other opinions, we found plenty of people who remember Red Stag as being a sort of mid, acceptable flavored bourbon, while recent reviews of the obviously revamped product are less than appreciative. Today, you'll find this bottle delivers an overwhelming, cloying sweetness that tastes not only artificial, but much more like cough syrup than any liquor should. It is — in theory, at least — supposed to be black cherry flavored, but there's really not much of any kind of flavor that can cut through all the sweetness. The syrupy texture certainly doesn't help either. Yes, you can probably find a bottle for less than $20, but you'll learn firsthand why Mashed readers answered our poll with big thoughts that named Jim Beam the worst bourbon on the market. Buy: Old Forester 100 Proof Kentucky Straight Bourbon Whiskey When we here at Mashed asked whiskey experts to recommend the best bottles for under $50, one of those recommendations was for Old Forester 100 Proof Kentucky Straight Bourbon Whiskey. It came from Chris Walster over at The Cask Connoisseur, who had high praise for this as a whiskey that works really wel

Goa’s 2026 duty free whisky line-up showcases seven ultra-premium bottles priced between ₹19,040 and ₹34,740, led by Johnnie Walker Blue Label and The Macallan Enigma. The curated list highlights age statements, cask finishes and ABV details for each label, while reminding travellers that airport retail prices may vary and should be checked before purchase. Flying to Goa in the near future? Then you would be interested in knowing about the whiskies available at the Manohar International Airport. We list here seven premium whiskies, priced from ₹19,040 to ₹34,740, now available at the Goa Duty Free Store. The list features Johnnie Walker Blue Label, The Macallan Enigma, Glenfiddich Grand Cru 23 Year Old, Royal Salute 21 Year Old, Glenmorangie Signet, Glenfiddich 21 Year Old, and Glen Grant 18 Year Old. Check out the complete Goa duty free whisky price list 2026 and tasting details below. Johnnie Walker Blue Label is a blended scotch made from rare malt and grain whiskies sourced across Scotland, including casks from closed ghost distilleries. Bottled at 40% ABV, it carries notes of chocolate, malt, honey and light smoke, and is typically served neat with a little water. Johnnie Walker Blue Label Price: ₹34,740 The Macallan Enigma is a single malt matured entirely in first-fill European oak sherry seasoned casks from a single cooperage in Jerez, Spain. Bottled at 44.9% ABV, it has flavours of oak, cinnamon, vanilla and dried fruit, with a long finish, released in 2017. The Macallan Enigma Price: ₹33,610 This single malt is aged 23 years in American and European oak, then finished for up to six months in French cuvee casks that previously held Champagne wine. Bottled at 40% ABV, notes include apple blossom, baked bread, vanilla oak and pear, with a long, sweet finish. Glenfiddich Grand Cru 23 Year Old Price: ₹30,480 Royal Salute 21 Year Old is a blended scotch created by Chivas Brothers in 1953 to mark Queen Elizabeth II's coronation, with every whisky in the blend aged at least 21 years. Bottled at 40% ABV, it has aromas of autumn flowers and ripe fruit, and comes in a porcelain flagon with a sapphire glaze. Royal Salute 21 Year Old Price: ₹27,900 Glenmorangie Signet blends whiskies aged up to 40 years with spirit made from chocolate malted barley, a grain more commonly used in stout brewing. Bottled at 46% ABV without chill filtration, it offers espresso, plum and orange peel notes on the nose, finishing with mint and lemon. Glenmorangie Signet Price: ₹27,090 Glenfiddich 21 Year Old, known as Gran Reserva, is aged 21 years before a second maturation in casks that previously held Caribbean rum. Bottled at 40% ABV, it carries notes of ginger, fig, toffee and tropical fruit from the rum cask finish. Glenfiddich 21 Year Old Price: ₹22,690 Glen Grant 18 Year Old is a single malt from Rothes in Speyside, aged in ex-bourbon and remade hogshead casks and bottled at 43% ABV. It has notes of vanilla, butterscotch and raisin, and suits neat or on-the-rocks serving. Glen Grant 18 Year Old Price: ₹19,040 | Whisky | Type | ABV | Goa Duty Free Price (2026) | | Johnnie Walker Blue Label | Blended Scotch | 40% | ₹34,740 | | The Macallan Enigma | Single Malt Scotch | 44.90% | ₹33,610 | | Glenfiddich Grand Cru 23 Year Old | Single Malt Scotch | 40% | ₹30,480 | | Royal Salute 21 Year Old | Blended Scotch | 40% | ₹27,900 | | Glenmorangie Signet | Single Malt Scotch | 46% | ₹27,090 | | Glenfiddich 21 Year Old | Single Malt Scotch | 40% | ₹22,690 | | Glen Grant 18 Year Old | Single Malt Scotch | 43% | ₹19,040 | Note: All the whisky prices listed above have been sourced from the official Goa Duty Free whisky price list and reflect the latest available rates for 2026. However, airport retail prices are subject to change, so it's always a good idea to check the latest prices before making a purchase.

Why Highland Park Is the Most Overlooked Single Malt Scotch You Must Try One of my all-time favorite drams is Highland Park Single Malt Whisky. I’d put it up against any other well-known Scotches, including its sister distillery The Macallan. Part of the reason why it’s still not a famous distillery is because The Macallan casts a very big shadow and people tend to forget about Highland Park. The two distilleries share the same parent company and have for a long time. Ironically, Highland Park was actually founded first in 1798 and The Macallan came along 26 years later. The other problem is that Highland Park is not in Speyside or even on Islay. It’s all the way up at the top of Scotland in the Orkney archipelago, which is a truly remote destination. It’s the most northern Scotch distillery. No one is just going to be passing by and decide on the spur of the moment to stop in. So, I decided that I needed to know more about Highland Park and recently made a trip to the distillery to find out what gives the whisky its unique character. Living in Orkney is not for the faint of heart and the locals have a feisty attitude to go along with that. In Kirkwall, the archipelago’s largest town, I heard stories of how people who did’t grow up there can’t always adapt to the remoteness–marriages of outsiders can sometimes fray and sanity can become questionable. During my few days in Kirkwall, I found it to be very charming, but the thought of wintering there would be another story. Exploring the “Big Island,” I felt like I was walking through the residual memories of past civilizations. Stone monoliths, ancient burial mounds, and the ruins of a 5,000-year-old village are visual clues of untold stories I will never know. Trees are rare on this wind-blasted terrain, but heather, a purple-blooming shrub, has clung to the craggy landscape for millennia. It is the heather’s cycle of bloom and decay that has, over time, formed the heathered peat that gives Highland Park its smoky character. I’ve heard it argued that whisky cannot have terroir (a sense of place), since the process of distillation removes any such influence. But between the local Orkney peat and the culture of the people who make the whisky, Highland Park makes a good argument for the existence of whisky terroir. Advertisement What is Highland Park Single Malt Scotch? Highland Park is a single malt Scotch whisky that is aged primarily in casks that previously held sherry. It also has a subtle smokiness derived from local peat. The barley picks up these notes during the malting process, when the grain’s starches are converted to sugars. Highland Park is one of the few distilleries left in Scotland that still uses the traditional method of floor malting to malt some of its grain. The Macallan is also known for its sherry cask influence, but Highland Park has a smokiness you won’t find in its better-known sibling. That hint of smoke not only makes Highland Park complex in flavor, but it also carries a connection to the island’s past. The dried fruit and nectarous influence of sherry paired with the saline and smoke influence of the peat is a beautiful marriage of two often distinct Scotch whisky styles–sherried and peated–in a balanced union. This is no smoke bomb as can be found in some whiskies from the Isle of Islay. As someone who has always wanted a hint of peat in my sherried single malt, this is a goldilocks whisky for me. While Highland Park also produces some whiskies that are aged in barrels that formerly held bourbon, the sherry maturation of its core range creates its signature flavor profile. The 12-year-old Highland Park is a good place to start, but whisky lovers will be rewarded for exploring the older vintages. The Rare and Exclusive Experience In a tasting room at the same latitude as parts of Norway, Sweden, and Alaska, I sat down for the oldest-aged whisky tasting of my life. For Orkney, it was an uncharacteristically sunny day in early summer, and the peat fireplace in the VIP tasting room wasn’t necessary; the whiskies in front of me gave all the warmth I needed. They ranged from 30 to 56 years old, and these were not stingy pours, but proper drams. It was a decadent journey through more than a half century of the distillery’s history, in liquid form. Anyone who visits Highland Park–and any Scotch whisky lover should–can book the three-and-a-half hour £1,600 (around $2,000) Rare and Exclusive Experience, where you can taste through the distillery’s oldest expressions from the comfort of a leather club chair. Gradually, you work you your way from a 30-year to a 46-year to a 50-year to a 54-year, and, finally, to the oldest whisky they’ve ever released, a 56-year-old single malt that retails for £40,000 ($53,800) per bottle. The tasting alone was worth the trek to this remote Scottish island town, but the distillery also offers more approachable tasting experiences that don’t cost as much as your overseas flight. This story was originally published by Men's Journal on Jul 29, 2026, where it first appeared in the Drink section. Add Men's Journal as a Preferred Source by clicking here.

If you’ve walked through a liquor store lately, you may have noticed: more and more whisky brands are updating their bottles and packaging. Some changes are subtle, others impossible to miss. And of course, not everyone’s thrilled. Many seasoned whisky fans love those classic labels, and that’s fine, but if we want to excite a younger audience, the whisky world could stand to look a little more modern. Whisky lovers cherish tradition. Old labels, hefty bottles, ornate lettering, and boxes that look like they’ve spent 150 years in a dusty warehouse. Change any of that and someone will say it was better in the old days. Maybe they’re right, but we can’t go back. So we move forward. As whisky drinkers, sure, but especially as whisky makers. That means it’s time to shake things up. I don’t see that as a bad development at all. More sustainable whisky packaging is a logical step The main reason to rethink packaging is, of course, sustainability. Less glass, less cardboard, and materials that are easier to recycle. Hard to argue with that. A whisky bottle doesn’t need to be that heavy, and the glass certainly doesn’t need to be that thick. Nor does it need a massive box around it that goes straight into the recycling. Those are being slimmed down or scrapped altogether in the name of sustainability. There’s another upside to going greener. Whisky brands are more or less forced to reassess their look. That’s a perfect opportunity to present themselves in a more contemporary way. Glenfiddich suddenly looks a lot sharper Take Glenfiddich. Almost everyone knows the name. Even people who never drink whisky will likely recognize the triangular bottle and the stag on the label. The refreshed look may take a moment to get used to, but I think the result is much sleeker, though the old bottle was anything but dated. The new bottle is unmistakably Glenfiddich, just more modern and clean. To me, that’s exactly how you should update a whisky brand. You don’t have to toss out everything people recognize. Let the history show, but add a little polish, it never hurts. Tradition and modernization can coexist just fine. Distilleries do it themselves when making our favorite spirit. Highland Park leaves the Vikings behind Highland Park has also overhauled its packaging. For years the brand leaned heavily on Vikings, Norse mythology, and tough-sounding names. That fit Orkney’s history, of course, but at some point it became a bit much. The new packaging is more neutral. Less shouty, maybe even calmer. Yet the bottle, to me, actually feels more Orkney—and there’s plenty of tradition and heritage on display before the first drop touches your lips. I think that’s a smart move. Orkney is fascinating enough on its own, with its wild weather and heathery landscape. It’s also a savvy refresh to attract a new generation of whisky drinkers. A new generation chooses with its eyes first Changes like these are exactly what the whisky world needs to bring in new audiences. Especially now, when we meet people by swiping right and first impressions often trump conversation. People buy what they already know or what catches their eye. If you grew up seeing Glenfiddich, Johnnie Walker, or Jameson at home, you’re more likely to reach for those brands again in the store. And when people do discover something new, it’s usually thanks to a recommendation or their eyes. That last part is often underestimated. Of course, it ultimately comes down to the whisky in the bottle. A stunning label won’t make a mediocre whisky taste great. But before anyone can taste it, they have to buy it. So yes, the eye wants something too and a great outfit matters. | Whisky Deals from Whisky Exchange | Week 31 | | Yamazaki 12 Year Old | 123 pounds (save 15 pounds) | | Macallan 25 Year Old Sherry Oak | 1700 pounds (save 200 pounds) | | Hibiki Harmony 2021 Limited Edition | 300 pounds (save 250 pounds) | | Glenfiddich 15 Year Old Solera | 45,75 pounds (save 12 pounds) | | Lagavulin 10 Year Old | 74,95 pounds (save 20 pounds) | Whisky doesn’t need to shout That doesn’t mean every whisky suddenly needs a neon label. In fact, I think a bottle shouldn’t shout too loudly. That’s when you can feel a marketing team straining to make “something for the kids.” Just make a bottle appealing, but balanced. Give it a clear name, a strong typeface, and a design that says something about where the whisky comes from. Choose a handsome label with a distinctive color without going too bland. Above all, make it look good on the shelf. Whisky lovers could loosen up a little too It’s not just the bottle that could stand to be looser and more modern. Enthusiasts can broaden their horizons too. Let go of the eternal “it has to be a single malt” and “it needs an age statement.” Try a blend, wander beyond Scotland, pick up a whisky without “12 years” on the label. Embrace change, even if that means your cabinet ends up with sleeker bottles. If sustainability prompts brands to take a hard look at their bottles and packaging, that strikes me as entirely positive. Especially when the result is recognizable, attractive, and more up to date. Glenfiddich shows that clean and familiar go hand in hand. Highland Park proves you can express a whisky’s origins without Viking motifs. As long as the whisky itself doesn’t suddenly become unrecognizable.

Luxury Scotch whisky brand Johnnie Walker Blue Label has announced acclaimed British actor Callum Turner as its new Global Ambassador, marking the start of a year-long partnership celebrating craftsmanship, progress and life’s most memorable moments. The collaboration aims to introduce the iconic whisky to a wider audience while further cementing its place in contemporary culture. Throughout the campaign, Turner will appear in a series of intimate films and portraits that explore the rituals, celebrations and reflections surrounding personal milestones, with Johnnie Walker Blue Label taking centre stage. A Partnership Built on Progress Known for his understated style and compelling performances, Turner has quickly become one of Britain’s most recognisable rising stars. His recent projects include Rose Bush Pruning and Rose of Nevada, with romantic comedy One Night Only set for release soon. In 2027, he will also lead the forthcoming Apple TV+ adaptation of Neuromancer. Johnnie Walker says Turner’s career reflects the brand’s long-standing “Keep Walking” philosophy—championing ambition, perseverance and personal progress. As part of the partnership, Turner will travel to Scotland to experience the craftsmanship behind Johnnie Walker Blue Label, meeting the experts responsible for creating one of the world’s most prestigious blended Scotch whiskies. Callum Turner on Joining Johnnie Walker Blue Label Speaking about the collaboration, Turner said: “The ethos of Johnnie Walker Blue Label is one that I’ve always admired. With only one in ten thousand casks ever making it in, that level of care is what sets it apart. Blue Label is the first bottle I reach for when celebrating with my mates, and now to officially be in partnership is a real honour.” His campaign will showcase both major career milestones and quieter personal celebrations, highlighting the role Johnnie Walker Blue Label plays during life’s defining moments. Why Johnnie Walker Blue Label Is So Exclusive According to the brand, only one in every 10,000 casks from Johnnie Walker’s vast reserves is selected for Blue Label. The blend also incorporates exceptionally rare whiskies from long-closed “ghost” distilleries, contributing to its distinctive depth and smooth character. Johnnie Walker describes Blue Label as the pinnacle of its whisky-making expertise, crafted for extraordinary occasions and milestone celebrations. Neil Shah, Global Brand Director for Johnnie Walker, commented: “For over 200 years, Johnnie Walker has championed progress in all its forms, and Johnnie Walker Blue Label stands as its ultimate expression. Callum embodies that same spirit: quietly persistent, endlessly dedicated to his craft, forging his own path while staying true to his roots.” Where to Learn More The campaign will continue throughout 2026, with additional films, behind-the-scenes content and updates shared across Johnnie Walker’s digital channels. To learn more about Johnnie Walker Blue Label, visit the brand’s official website: Johnnie Walker Blue Label.

Islay gets the credit for peated whisky, and fairly so, but Scotland is not the only place making it. Distillers around the world are all producing smoky single malts, and they use different methods to get the smoke into the whisky. Some buy peated malt from Scottish maltsters and distill it thousands of miles away, others cut peat from bogs near the distillery, and some rely on peated casks. The point being, you do not have to stay within Scottish borders to find good peated whisky. In fact, when I first started to enjoy peated whisky, I made a point of trying whiskies from different countries so that I didn’t get bogged down in the “salt, iodine, bandages, medicine” conversation that sometimes dominates Islay Scotch. So, let’s take a look at five whiskies that deliver on the smoke without being Scottish. Amrut Peated Cask Strength, 62.8%, $98 / £79.75 Starting in India, Amrut Peated Cask Strength has truly gained its wings in recent years thanks to the ever-growing popularity of Indian single malt whisky. The distillery is located in Bengaluru, around 3,000 feet up, and buys its peated barley for this expression from Scotland. The peat content is approximately 23-28 parts per million, which puts it in similar territory to a mid-weight Islay malt. The whisky spends roughly four or five years in ex-bourbon casks and goes into the bottle at cask strength, although there is a standard 46% ABV version if 62.8% is a bit too high for you. In terms of flavor, think dark honey, citrus marmalade, toffee, licorice, and charcoal. The smoke has more in common with a barbecue than with the medicinal, seaweedy peat you get on Islay, so if you’re looking for a slightly sweet peat, this is a good place to start. The strength shifts slightly between batches, so it is worth checking the label. It is a core release, not a limited one, and easy enough to find on both sides of the Atlantic. 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. A great introduction to peated Indian whisky, even at cask strength. Two Stacks Smoke & Mirrors, 48%, £44.95 / $62 Peated Irish whiskey is not something you come across often, and Two Stacks is upfront about why that is. The distillery’s own note on this bottle takes aim at the received wisdom that “Irish whiskey is never peated, always triple distilled, and inherently smooth,” pointing out that peat was once a normal part of Irish whiskey production before falling out of favor. This is a single malt partially finished in imperial Irish stout casks from Brehon Brewery in County Monaghan, bottled at 48% ABV. Two Stacks Smoke & Mirrors makes reference to this misconception in its name, and aims to showcase the tradition of peated Irish whiskey, with a twist. The single malt is partially finished in imperial Irish stout casks from Brehon Brewery in County Monaghan, bottled at 48% ABV. The nose is full of campfire smoke, dark chocolate, caramel, and damp earthiness with a bit of spice, then toffee, roasted coffee beans, raisins, and nuttiness on the palate, with a long peaty finish. The smoke is present without dominating, and the stout casks give it a darker, richer edge. If you like Islay whisky and want to see what the same idea looks like in Irish hands, this is the obvious place to start. It is also the most affordable bottle here, which makes it an easy one to take a chance on. Stauning RØG, 43%, DKK 449 / £50 / $68 Denmark next, and this is the bottle on the list with the closest connection to where it is made. Stauning grows its barley and rye locally on the west coast of Jutland, floor malts all of it at the distillery, and kilns it using Danish peat alongside heather harvested nearby. The distillery makes the point that the grain, water, peat, and heather all come from local sources. Distillation happens in 24 small copper pot stills heated over open fire, which is unusual at any scale in modern whisky making. Maturation is in new American oak with a first-fill Madeira finish, and the whisky is bottled unfiltered and without chill filtration, so some sediment is normal. The current release is a double malt, combining malted barley with malted rye. The smoke isn’t overwhelming and is much more like campfire smoke than medicinal smoke. Expect soft smoke and toasted grain on the nose, then overripe nectarines and apricots, caramelized oak, and gentle spice, finishing soft and lightly smoky. At 43%, this is the most approachable bottle here, and the one I would hand to somebody who thinks they do not like peat. It is easiest to find in mainland Europe, and US availability comes and goes. White Peak Wire Works Peated Quarter Cask, 54.9%, Distillery Exclusive Finishing in Derbyshire, not too far from where I live, and with the hardest bottle here to get hold of. This was a single cask release of 204 bottles, so it is one to look out for rather than one you will find on a shelf. White Peak’s spirit for this release was lightly peated to begin with, and it was distilled using alternative cut points before going into first-fill ex-bourbon barrels from Heaven Hill. The whisky was then finished in Islay quarter casks. As the barley was lightly peated with one type of peat and finished in casks that previously held Islay’s famous, medicinal peat, there are two layers to the smoke in this whisky. There is baked vanilla cheesecake, lemon, campfire ash, and candied ginger on the nose, then banana bread, fresh mango and papaya, and peppermint on the palate, finishing with lavender, malted milk biscuits, sage, and soft lingering peat that has a slight iodine note as it stays on the palate. It won Best English Single Cask Single Malt and a Gold at the World Whiskies Awards 2025, but was also entered under the name Islay Peat Finish before the label was changed. Like I said, this whisky will prove difficult to find, but is well worth the purchase if you do come across it. Kings County Peated Bourbon, 45%, £54 / $68 To the USA now, and a whiskey that sits between two traditions rather than picking one. Kings County Peated Bourbon meets the legal requirements for bourbon, with a mashbill of 75% corn from Lakeview Organic and 25% peated barley, aged in new barrels and carrying a four year age statement. The barley was sourced from Thomas Fawcett with peat from Aberdeen measuring 15 parts per million. That is the lowest peating level of anything here, and Kings County is straightforward about what it means for the flavor. This drinks more like bourbon than Scotch. Caramel and baking spice lead on both the nose and the palate, with barbecue and campfire smoke sitting on the finish. Kings County mashes, ferments, distills, and ages everything on site at the Brooklyn Navy Yard, using pot stills from Forsyths in Scotland and Vendome in Kentucky, along with open fermentation. It has picked up a double gold medal. If you find heavily peated Scotch too much but like the idea of smoke in the background, this is a sensible way in, with classic bourbon sweetness playing with the smoke. I am a big Kings County fan, and for me this peated bourbon offers a wonderful balance between two styles that is hard not to like. Peated Whisky Beyond Scotland Islay will always be the reference point for peated whisky, and there is nothing wrong with that. But the idea that smoke belongs to one island, or even one country, has not held up for a while now. Distilleries in Ireland, Denmark, England, the US, and India are all working with peat, and they are not do

Since 2013, Copperworks has been making American single malt whiskey in Seattle, Washington. The founders, Jason Parker and Micah Nutt, bonded over a shared passion for brewing beer and realised they could turn those skills into making really good whiskey. Nearby distillery Dry Fly in Spokane had successfully campaigned to change Washington state’s laws in 2008 to allow for craft distilling, including tasting rooms and self-distribution, and not far away in Portland, Oregon, Westland Whiskey had begun making American single malt with a craft brewer’s ethos. The time was right, the duo decided, to test the waters on this new-fangled craft distillery movement. Parker had started in 1989 as the first brewer at Pike Place Brewery. He loved being a brewer and decided to go back to school to get a BA in chemistry and a BS in microbiology. From there, he worked with two other breweries, discovering a love for making things from malted barley. He later spent several years working in IT and the Bill & Melinda Gates Foundation before it finally became legal to open a distillery in Washington state. “I had been following carefully what was going on in the world of craft distilling in America and realised a lot of the people who were opening distilleries had no beverage alcohol production experience,” Parker recalls. “In this area, there were people who were Boeing engineers, Microsoft retirees. They were not technically qualified to open up a spirits plant. So, I started looking at friends and neighbours who might be interested in investing, and my friend Micah Nutt. He and I had been homebrewing for years together. He was a very qualified brewer and extremely thoughtful and consistent, unlike a lot of homebrewers. So, we decided to form a company with the concept of making perfect beer and turning it into whiskey.” Parker and Nutt decided to lean into the beer-brewing ethos and figure out which parts of the fermentation process they could make their own in order to craft a superior American single malt whiskey. One of those is extending the fermentation cycle to include a conditioning cycle, bringing the period from cooking to sending it to the still around three weeks, as opposed to the two to five days of fermentation with no conditioning at most distilleries. Conditioning is a secondary stage of fermentation which allows for additional flavour development after a sanitisation process that includes boiling. “A standard pale ale might condition only for five or six days, but a Scottish ale or a traditional German Bock might condition for six months,” Parker says. “So, there are these long waiting periods for the beer to get ready for not green flavours, but delicious coalesced flavours. It's just part of the process, and it's been part of the process for hundreds of years. Distillers can't typically enjoy that time because the mash is going to sour. It's going to lose the alcohol and turn into vinegar. That's the process of not boiling, that product has to go right into the still after just a few days of fermentation. Beer flavour-driven wort takes all that time to get those flavours. “We brewers have always done the long, slow fermentation to develop flavours. What you have to do is let the yeast slowly settle to the bottom, pick up some of the compounds that it excreted during fermentation. It's using them to rebuild cell walls, and all of that flavour is reabsorbed into the yeast. It sits in the bottom, and the beer begins to coalesce into a delicious flavour. That's called conditioning.” At Copperworks, the fermentation is done off-site at one of two local breweries — a third they had used for years, unfortunately, went out of business recently — before the wort is trucked in for distillation. In Scotland, in particular, so-called “beer boilers” are frowned upon in the making of Scotch whisky, and single malt Scotch is required to be produced fully at a single distillery using pot stills. This differs significantly from the recently codified definition of American single malt, which can be both fermented elsewhere and distilled on column stills. “I was the founding member of the American Single Malt Whiskey Commission who asked for that clause to be added,” Parker says. “The original definition we had written was brewed, fermented, and distilled in a single location because we took the Scottish definition. I said, ‘Wait a minute, guys. What we're doing is stifling innovation. Think about how many brewers there are.’ At that time, there were 10,500 brewers in America. Think about what they can offer, both in getting small distilleries started up, but also in becoming distillers themselves. We want brewers to understand the process of mashing, fermenting, and getting ready for a non-hopped product to become a whiskey because that's where our innovation is going to grow the fastest. “I'm excited about what's going to happen. It won't be in my lifetime, but I feel like we've set the stage for a transformation that is the first time in a long time that whiskey has had such latitude for experimentation. And that's because brewers have been doing a completely different thing than mash men have been doing in Scotland or in Kentucky. It's going to lead to new flavours in whiskey.” Copperworks Distillery has now grown to include a farm-to-table restaurant on site, complete with a popular cocktail bar. While the industry is struggling, smaller craft producers are looking for ways to engage the local population as well as tourists to get their product in front of more people. “That has been our local growth strategy,” Parker says. “We're all aware that the three-tier system is suffering, restaurants are suffering, distribution is suffering, not only from the consolidation of distributors, but also because of the lack of drinkers. Older drinkers are ageing out; younger drinkers are choosing not to drink. So, we're community-focused, and we're going to ride this way for however many years it takes for folks to get back into buying beverage alcohol for their house and going out and drinking more. We've got a 10,000-year relationship with alcohol. We'll get back to it. But right now, we're community-focused, and that's been our growth and survival strategy for probably the next five years.” Tours of Copperworks Distillery are available on Fridays and Saturdays and reservations are recommended but not required. The tasting room at the distillery in Seattle is open daily at noon, and the restaurant in Kenmore, Washington, De La Soil, is also open daily. For more information visit copperworksdistilling.com.

Maryland’s Puerto Rico Distillery relocates to Brunswick Family-owned moonshine rum producer Puerto Rico Distillery has moved to a historic factory building in Brunswick, Maryland. Father and daughter team Angel and Crystal Rivera founded Puerto Rico Distillery in Frederick, Maryland, in 2020, with the tagline ‘Puerto Rican born, Maryland made’. The distillery produces Clandestino Pitorro Rum, a Puerto Rican moonshine rum. The brand offers white and aged expressions, as well as flavoured variants such as coffee, coconut, and almond, and ready-to-drink cocktails in a can. The distillery has relocated to a new facility in Brunswick, which is also home to the Cultura Plenera Cultural Center. The building on 402 5th Avenue has previously served as a clothing factory, an umbrella factory, and a woodworking shop. Puerto Rico Distillery first announced its plans to move in late 2023. Angel commented: “When looking where to relocate our distillery in Frederick, we were drawn to this building because it already had a story. For more than 100 years, it had been a place where people came to work, create, and build a future. We are honoured to continue that tradition by combining efforts with Cultura Plenera to create spaces where people can experience Puerto Rican culture. “We got lucky that Brunswick has a dynamic group of people in Brunswick Main Street and Brunswick Planning and Zoning that have been instrumental in our ability to reach this milestone. “For our family, this has never been just about making rum. It’s about preserving traditions, honouring where we come from, and creating a place where people can experience a piece of Puerto Rico right here in Maryland.” In celebration of the opening, the distillery has unveiled a single cask Clandestino Añejo expression, which is limited to 218 bottles and described as the distillery’s most exclusive release to date. The pitorro was aged in a Bourbon whiskey barrel for two years. Founder supporters gained first access on 24 July. The remaining bottles are available to the public starting 1 August, priced at US$75 for a 750ml bottle. Related news Ron Matusalem creates exclusive rum for Caribbean resort

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July 31, 2026 // Franchising.com // Springfield, MO - Fantasy Football fans are invited to kick off their season with Draft Parties at Big Whiskey’s. Guests bring the friendly competition, and we take care of the details, offering everything needed to host a memorable event: And the excitement doesn’t stop there. Beginning September 14, Big Whiskey’s is kicking off football season with its limited-time Game On Menu, packed with crave-worthy game day eats and specials built for every kickoff, touchdown and overtime celebration. Legendary Loyalty members can also get in on the action with the return of Pick ’Em, earning rewards by correctly predicting winners each week. Whether you’re here for the food, the football or both, Big Whiskey’s is your home for game day all season long. “Football brings people together, and that’s what Big Whiskey’s has always been about,” said Austin Herschend, CEO of Big Whiskey’s. “From the season kickoff to the Big Game, we’re proud to be the place where fans gather.” 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.

Multi-platinum R&B singer, songwriter, and reality television star K. Michelle has officially announced her first-ever full-length country album, Jesus & Whiskey, scheduled for release on October 16. The announcement, initially shared in an exclusive interview with People Magazine, coincides with the release of the album’s title track, “Jesus & Whiskey.” The song is available now across all digital streaming platforms. Produced by Kristian Bush, Jesus & Whiskey marks a deliberate pivot for the Memphis-born artist as she leans into her Southern roots. The nine-track project, released via Real Outlawz Records, Inc. in partnership with BBR Music Group, explores themes of faith, heartbreak, and redemption. The newly released title track is a guitar-driven ballad that addresses the complexities of faith and human imperfection. Co-written by K. Michelle alongside hitmakers ERNEST, Jordan Dozzi, and Rocky Block, the song rejects the notion that faith must strictly follow traditional rules. Featuring delicate piano melodies and in-demand Nashville musicians like steel guitarist Justin Schipper, the track includes transparent lyrics such as: “I ain’t perfect / I still drink some when I’m hurting / I got my own type of worship.” The single serves as a sonic follow-up to her fiery country debut single, “Jack Daniel’s,” released last summer. To promote the new single, K. Michelle delivered the television debut performance of “Jesus & Whiskey” earlier today on Live with Kelly and Mark. The singer, who currently appears on The Real Housewives of Atlanta, will continue her promotional run this Sunday, August 2, with an appearance on Bravo’s Watch What Happens Live with Andy Cohen. While K. Michelle rose to prominence as an R&B icon following her gold-certified 2013 debut Rebellious Soul and her breakout role on Love and Hip-Hop, her transition to country music represents a return to her musical origins. Growing up on classic country, she originally earned a music scholarship to Florida A&M University partially due to her yodeling abilities. With Jesus & Whiskey, she joins a growing wave of Black artists actively reshaping and reclaiming space within the country music genre. ‘Jesus & Whiskey’ Official Tracklist: “Intro” “Yodel” “Blame Tennessee” “Damn Good Friend” “Jesus & Whiskey” “Anything” (feat. Blush) “Handle On It” “Jack Daniel’s” “If It Ain’t Broke”

K. Michelle Goes Country With New Album 'Jesus & Whiskey' Giddy Up! K. Michelle Goes Country With New Album ‘Jesus & Whiskey’ Since launching her music career back in 2009, fans of singer K. Michelle have known her to be a powerhouse in the world of R&B. However, it appears the Memphis, Tennessee native has longed to tap into her Southern roots by exploring a love for country music. That dream will soon come to fruition with the upcoming release of her first-ever country album, Jesus & Whiskey. RELATED: My First Time – K. Michelle Says The Judds Influenced Her Love For Country Music Marking her seventh album to date, Jesus & Whiskey will be produced by Kristian Bush and merge a blend of Southern soul over the span of nine tracks. The earliest preview came last year with the release of buzz single “Jack Daniel’s,” which proved she could fit right in with the best crooners of Country. This time around, she’s prefacing the LP with the album’s title track as the lead single, which ironically admits to her vice for brown liquor while still giving all praises to The Man Above. It’s an honest take on a taboo subject — cocktails before church? — and she sings it with a tone and conviction you’d expect from Dolly Parton or Miranda Lambert. In short, she’s certainty got the country chops. Speaking with PEOPLE in an exclusive interview, she says of her musical transition, “I’m not an artist doing a country album. I’m a country artist. And it’s just amazing to see people go pull up old work and even hear the R&B albums, and they would tell me then, ‘She sounds like a country singer. Why isn’t she?’” Take a look at the tracklist for Jesus & Whiskey below: - “Intro” - “Yodel” - “Blame Tennessee” - “Damn Good Friend” - “Jesus & Whiskey” - “Anything” (feat. Blush) - “Handle On It” - “Jack Daniel’s’” - “If It Ain’t Broke”

Pig & Whiskey barbecue event moves from Ferndale to Corktown Whiskey, music from local bands and the aroma of barbecue will be plentiful this weekend in Detroit's Corktown neighborhood. The Pig & Whiskey Corktown, a popular event previously held in downtown Ferndale as Pig & Whiskey, is a three day outdoor event that kicks off at 5 p.m. Friday, July 31. The event, a collaboration between Corktown’s Lager House and Ferndale's The Loving Touch,will take place in a two-block area on Michigan Avenue around the Lager House and a nearby parking lot. The Lager House will be serving a menu of barbecue items from its smoker. Food trucks including Table No. 2 from Omar Mitchell, Mr. Pitmaster from Cornell Sample and offerings from Smoke Ring BBQ will be on site. Vendor Chocolate Drizzle will be selling sweet treats. Events will also take place inside and outside of the Brooklyn Detroit on Beech Street. The Brooklyn is where event visitors will find more than 100 whiskeys available for purchase as tastings and/or drinks as well as a full bar with beer and other cocktails. Ticket prices start at $10. VIP packages are also available. For tickets and information on bands that are performing, go to pigandwhiskeycorktown.com. Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@freepress.com. Follow her on X, formerly Twitter: @SusanMariecooks. Subscribe to the Eat Drink Freep newsletter for insider scoops on food and dining in metro Detroit.

Updated: Readtime: 8 min Every product is carefully selected by our editors and experts. If you buy from a link, we may earn a commission. Learn more. For more information on how we test products, click here. In the pantheon of aged spirits, there’s no disputing the appeal of whisk(e)y. Whether you prefer bourbon, single malt Scotch or Australian whisky, this spirit is likely the first you think of when imagining aged liquor. Then you might think of rum or tequila, but if your list doesn’t make its way eventually to cognac, you’re really missing out on a complex, sippable spirit. Why? If you’re a whisky drinker, you’re going to find many striking similarities between your favourite expressions and this French brandy. Maybe you just don’t really know what Cognac is, but there’s so much to discover. For me, it wasn’t until I took a trip to Cognac, France, that I really grasped what this elusive spirit actually was and why (as a whisky drinker) I would quickly grow to love it. What Is Cognac? If you took a glass of Cognac and set it next to a glass of single malt Scotch whisky, you might struggle to tell the difference. But they couldn’t be more different. Unlike Scotch and bourbon, Cognac is definitely not a whisky. Cognac, as the name suggests, is a French brandy made in the Cognac region of France in the departments of Charente and Charente-Maritime. Like bourbon or tequila, it’s a geographically specific spirit as it must be made in this area of France and follow a strict set of rules created by the appellation d’origine contrôllée. While whiskey is made from various grains (like barley, corn, rye, and wheat), Cognac is made from white grapes. These include Ugni Blanc, Folle Blanche, and Colombard varieties. The most highly regarded grapes are grown in Charente’s Grande Champagne and Petite Champagne districts. Cognac must be distilled two times in traditional copper pot stills, and it must be matured for at least 2 years in French oak barrels. The aging is where it starts to gain some of the aromas and flavours whisky drinkers enjoy. Aging Cognac vs. Scotch Whisky While Cognac most closely resembles the flavour profile of whisky, its aging process is actually more similar to tequila. Single malt Scotch whisky makes things easy for consumers by either adorning its bottles with no age statement (and an assumption it spent a few years maturing) or listing the age in years. You’ll find countless bottles listed as 10, 12, 16-year-old or beyond. But the aging terms for Cognac, like tequila, are keywords designed to signify a certain time period without actually listing the years on the label. Tequila drinkers know blanco, reposado, añejo etc. correspond to different ages. The same goes for Cognac drinkers. A handful of terms represent the age of a Cognac. VS (also known as Very Special) Cognac was matured for a minimum of two years. VSOP (also known as Very Special Old Pale) was matured for at least 4 years. XO (Extra Old) spent a minimum of 10 years aging. Flavour Difference Between Cognac And Whisky While Cognac and whisky carry some of the same flavours, there are key differences. Both spirits gain aromas and flavours from the wood they mature in, but the base ingredients truly set them apart. In essence, Cognac, with its white grape base, is fruitier and more wine-like. Whisky, with its grain base, is nuttier, grainier, and has more wood notes. That said, there are enough similarities between whisky and Cognac. If you don’t already have a bottle or two on your bar cart, as a whisky drinker, you should invest in some bottles of Cognac sooner rather than later. Why a Glencairn Glass is a Great Choice for Cognac If you’re a whisky drinker, nobody will fault you for sipping it in a rocks glass or any other vessel you prefer. But, if you’re an aficionado, there’s a good chance you own one or more Glencairn glasses. The glass features a wide, round bowl at the bottom and a tapered tulip-like mouth. The Glencairn’s shape is designed to concentrate aromas like the fruity and floral notes of the spirit, allow for swirling, and let the spirit breathe and open up all of the various flavours. 5 Recommended Bottles of Cognac for Whisky Drinkers If you’re ready to learn more about the world of Cognac, it’s time to find a few bottles to add to your home bar. As a whisky fan, there are countless Cognac expressions just waiting to be discovered. To help you pick the right bottles, I’ve listed them along with a characteristic (or two) that will appeal to specific whisky drinkers. 1. Rémy Martin 1738 Accord Royal Made with a blend of 65 per cent Grande Champagne and 35 per cent Petite Champagne crus, Rémy Martin 1738 Accord Royal is a must-buy for serious whisky drinkers. This blend of more than 240 different eaux-de-vie aged between 4 and 20 years old (with an average age of 12 years) is known for its complex, memorable, sippable flavour profile. - Price: From AUD $110-170. - ABV: 40 per cent. - Cask type: This unique expression is matured in heavily toasted French Limousin casks. - Nose: Scents of cocoa powder, dried fruits, sticky toffee pudding, caramelised sugar, and oaky wood highlight the nose. - Taste: The palate is creamy, fruity, and filled with flavours like candied orange peels, baking spices, dark chocolate, caramelised sugar, orchard fruits, and oak. - Finish: The finish is long, very warm, and ends with oak, ripe fruit, chocolate, and wintry spices. - Best for: Heavy sherry-monster Scotch drinkers. 2. Ferrand Cognac 10 Generations Crafted to honour the ten generations of the renowned Cognac-producing Ferrand family, Ferrand Cognac 10 Generations is a single-cru Grande Champagne cognac made from 100 per cent Ugni Blanc grapes. Bottled at 92-proof, it’s a great choice for whisky drinkers who prefer their spirits to be slightly higher in ABV. - Price: From AUD$75-95. - ABV: 46 per cent. - Cask type: This memorable Cognac was aged in traditional French oak barrels. 20 per cent of which were matured in sweet Sauternes wine barrels. - Nose: A nose of toasted vanilla beans, toffee candy, fruitcake, honey, and floral hints greets you before your first sip. - Taste: Sipping it reveals notes of orchard fruits, sweet grapes, marmalade, candied nuts, and caramelized sugar. - Finish: The finish is lingering, warm, ending with a mix of wintry spices and butterscotch. - Best for: High ABV cask strength whisky drinkers. 3. Martell XO Bourbon drinkers who prefer oak-forward flavour profiles will love Martell XO. Distilled mostly from Ugni Blanc grapes, this expression is made up of more than 150 different eaux-de-vie of different ages (ranging between 15-35 years). The result is a highly complex, balanced Cognac well suited for a whisky palate. - Price: From AUD$290-350. - ABV: 40 per cent. - Cask type: While you only need to age a Cognac for 10 years to be considered an XO, Martell aged its eaux-de-vie for as long as 35 years in fine-grain French oak casks. - Nose: Candied almonds, cracked black pepper, raisins, toasted vanilla beans, caramelized sugar, and charred oak make for a welcoming nose. - Taste: The palate is loaded with flavours like figs, raisins, candied nuts, cracked black pepper, baking spices, oak, and toffee. - Finish: The finish is dry, warm, oak-forward with notes of vanilla, caramel, and cracked black pepper. - Best for: Oak-heavy bourbon drinkers. 4. Bache-Gabrielsen American Oak Produced by Maison Bache-Gabrielsen, this 100 per cent Ugni Blanc grape Cognac is double-matured in two different wood types. One from Europe and the other from the US, making for a truly global, unique Cognac perfect for fans of American whiskeys—especially Tennessee whiskey like Jack Daniel’s. - Price: From AUD$75-100. - ABV: 40 per cent. - Cask type: This noteworthy Cognac was first matured in traditional French Limousin oak barrels before being finished for six months in new, charred American Tennessee whiskey barrels. - Nose: This Cognac opens with scents of toasted c

It’s going to be tropically warm this week, perfect after all that rain in the Netherlands. The heat practically begs for gathering around the barbecue. And a great barbecue isn’t just about meat, fire, and smoke; the right glass of whisky can make all the difference. We’ve lined up 5 whiskies that pair beautifully with a barbecue or a themed whisky tasting by the grill. Our selection spans a range of styles to match different barbecue dishes. There’s plenty of smoke for the peat lovers, a sweeter dram, a surprising New World whisky, a fine Irish option, and a Japanese treat tailored to fish. Ardbeg Uigeadail Ardbeg Uigeadail is the boldest whisky on this list, and the perfect place to start. This Islay Scotch marries deep smoke from ex-bourbon casks with a sweet, raisin-rich character from oloroso sherry casks. The result is a muscular combo of peat smoke, spice, and dark sweetness—made for slow-cooked brisket, sticky spare ribs, or pulled pork with a sweet barbecue sauce. You can even use Ardbeg to elevate your brisket. Simply rub a little whisky onto the meat. The smoke in the whisky boosts the grill flavors, while the sherry influence dovetails beautifully with caramelized sauces. Amrut Fusion Amrut Fusion is an Indian single malt that brings together Indian and Scottish barley. It’s full-bodied, spicy, and lightly smoky, with notes of oak, fruit, vanilla, and chocolate fudge. Its bold flavor stands up beautifully to fiery marinades and heavily seasoned meats. Pair Amrut Fusion with tandoori chicken, lamb chops, kebabs, or grilled vegetables dusted with garam masala. Redbreast 12 Redbreast 12 is an Irish single pot still whiskey aged 12 years in a mix of bourbon and sherry casks. It’s smooth and full-flavored, with fruity, spicy, and toasty notes. That makes it welcoming for newcomers yet compelling for seasoned enthusiasts. This whiskey pairs well with grilled chicken, juicy burgers, pork sausages, and honey-mustard–glazed dishes. Serve it in a sturdy tumbler, with a large ice cube if you like. Mortlach 12 The Wee Witchie If you want to discover Mortlach without jumping straight to a heavier or pricier bottling, Mortlach 12 The Wee Witchie is spot on. This Speyside single malt matures in European and American oak. It delivers the rich, robust character Mortlach is famed for, while staying approachable enough for a wide audience. Its full, savory style makes it a standout with ribeye, bavette, entrecôte, and grilled mushrooms. For these dishes, use a reliable meat thermometer, a cast-iron grill plate, and a sharp carving knife. Practical recommendations like these feel natural and lend themselves well to relevant affiliate links. Yamazaki Distiller’s Reserve Yamazaki Distiller’s Reserve is the lightest and most refined choice. This Japanese single malt includes whisky aged in a range of woods, including American, Spanish, and Japanese mizunara oak. The result is fruity, elegant, and gently spiced. Pour Yamazaki alongside grilled salmon, yakitori, eggplant, or corn with miso butter. The whisky supports the fish, among others, with bright notes and a whisper of spice from the mizunara casks. Firing up the grill this summer? Tell us in the comments which whisky you’ll be pouring.