威士忌日報

Updated: 8 minutes ago The nonpartisan candidate for governor, Brett Lindstrom, failed to meet his signature threshold to appear on the 2026 general election ballot after more than 2,000 signatures were found to be invalid, according to the Nebraska Secretary of State’s office. Updated: 1 hour ago A woman is safe, and a Lincoln man is in jail following an investigation into a reported assault and abduction Thursday. Updated: 1 hour ago A staff member at the Youth Rehabilitation and Treatment Center in Hastings has been suspended after “inappropriate content” was discovered on a child’s desk. Updated: 2 hours ago The Douglas County Health Department has confirmed the first human case of West Nile virus in the county this summer. Updated: 2 hours ago If you received an emergency alert on your phone last night, it was triggered by a shoplifting call that turned into a standoff in North Omaha. Updated: 2 hours ago Cloudy skies and rainy weather did not stop more than 130 golfers from taking the links for a very good cause.

Redemption Whiskey has announced the launch of its first Bottled-in-Bond release, as part of its relaunched Higher Marques Collection. Redemption Single Barrel Bonded Bourbon (50% ABV) was produced during a single distilling season at Ross & Squibb Distillery in Lawrenceburg, Indiana, and matured for at least six years in American oak barrels. It was made from a mashbill comprising 60% corn, 36% rye and 4% malted barley. The latest release embraces one of the most demanding standards in American whiskey, while going beyond its minimum requirements. The Bottled-in-Bond Act of 1897 requires whiskey to be produced during a single distilling season by one distiller at one distillery, aged for a minimum of four years in a federally bonded warehouse and bottled at exactly 100 proof – 50% ABV. Redemption Single Barrel Bonded Bourbon is said to open with aromas of vanilla, worn leather, bright raspberry and a subtle thread of oak. On the palate, vanilla and toasted oak lead into crème brûlée, sweet corn and warm baking spices. Deep caramel carries through to a long finish, with lingering oak and spice. In addition to the launch of its first Bottled-in-Bond release, Redemption has also announced that the next batch of its 18 Year Old Bourbon will be available in limited quantities from the autumn. Commenting on the launch, Alan Kennedy, Master Blender, said: “Single barrel whiskey is about embracing what can’t be replicated. No two barrels mature exactly alike, and that’s what makes this work so rewarding. My role is to identify the barrels that tell an exceptional story, and I believe we found something special with this release. Choosing to bottle a bonded single barrel is a bet on our own barrels. Bottling one barrel at a time, to a standard you can’t bend, means every barrel must earn its distinction. That’s the work I want Redemption known for, and it is how you write the next chapter instead of repeating the last one.” Redemption Single Barrel Bonded Bourbon will be available from September through selected retailers in the US, for a RRP of $49.99. Redemption 18 Year Old Bourbon will be available from the autumn in limited quantities, for a RRP of $399.99. Leave a comment

Irish whiskey changes can ‘broaden’ category As amendments are proposed for Irish whiskey’s technical file, producers tell SB why the changes do balance tradition and innovation. The public consultation into rules that govern Irish whiskey will finish on 4 September, which has received submissions from the Irish Whiskey Association (IWA) and Irish Whiskey Guild (IWG). Changes sought for Irish whiskey’s technical file, published in 2014, include the mash bill for Irish pot still. As it stands, the recipe currently must contain a minimum of 30% malted barley, a minimum of 30% unmalted barley, and then only up to 5% of other grains. The hope is to amend the ‘other grains’ allowance from 5% to 30%, but specified as oats, wheat and rye. Other changes include removing references to oak casks in maturation, the words ‘currently non-peated’ from the pot still definition, and increasing the allowance of malted barley for grain Irish whiskey from 30% to 40%. While Dingle Distillery hasn’t played around with the technical file or other options around pot still as much as some other Irish distilleries might have done, its managing director Elliot Hughes feels the changes would be a positive for the Irish whiskey industry and make the category a bit broader. “It’s been discussed for a long time and a lot of distilleries have distilled products on the assumption that this goes through as well,” he told The Spirits Business. “I think it benefits the category having a kind of broader church of different mash bill styles that we can look at.” On whether the proposed updates find enough balance between tradition and innovation, Hughes noted distilleries such as Boann that are looking at reigniting old mash bills. “It’s funny in the sense that that probably is innovation, but it’s also reverting back to tradition as well. So I think that’s kind of almost one and the same in this context,” Hughes said. He also highlighted the number of distilleries making pot still now, compared with 10 years ago. “There is the argument that the current technical file was written when the only real available pot still was from one distillery,” he said. “As more distilleries come in, different people come on board, and then with different ideas. So it’s not overly contentious.” Innovation and tradition Other producers in Ireland are in agreement that there is enough balance between innovation and tradition in the proposed changes. Brendan Carty, the founder of Kilowen, noted that innovation comes from tradition. “People often think innovation means inventing something new, but in Irish whiskey it’s often about rediscovering what our predecessors were already doing, before styles became artificially hegemonized outside of cultural evolution,” he said. Shane McCarthy, the co-founder of Two Stacks, noted that “innovation should always be rooted in genuine provenance”, while David Elder of The Busker, added tradition was “already set and protected”. “What we have now is a category that will encourage innovation, give flexibility but with the traditional methods in making whiskey,” Elder says. For Irish whiskey’s future, if the changes do come through, McCarthy feels the category will have a “greater authenticity” and a “richer story to tell”. “By embracing its own history, Irish whiskey becomes more distinctive on the global stage, offering consumers a broader and more genuine expression of what single pot still has always been,” he explained. Hughes noted one caveat: “We just have to make sure that we don’t go too far and make it indistinguishable from what it previously was. But I don’t think we’re doing that in this instance.” The consultation period for the Irish whiskey product specification, which began on 26 June, will close on 4 September at 4pm. Related news Irish whiskey GI changes stir the pot

Updated: moments ago A Nebraska State Patrol trooper was hospitalized late Thursday night after a sedan struck the trooper’s cruiser on Interstate 80—marking the second crash in the same location in less than seven hours, authorities said. Updated: 12 minutes ago The nonpartisan candidate for governor, Brett Lindstrom, failed to meet his signature threshold to appear on the 2026 general election ballot after more than 2,000 signatures were found to be invalid, according to the Nebraska Secretary of State’s office. Updated: 1 hour ago A woman is safe, and a Lincoln man is in jail following an investigation into a reported assault and abduction Thursday.

Updated: 55 minutes ago A woman is safe, and a Lincoln man is in jail following an investigation into a reported assault and abduction Thursday. Updated: 1 hour ago A staff member at the Youth Rehabilitation and Treatment Center in Hastings has been suspended after “inappropriate content” was discovered on a child’s desk.

How Much Costco Kirkland Signature Bourbon Whiskey Cost In 2021 Vs 2026 Costco has established itself as a famed retailer for liquor, especially for its private label offerings. Spirits sold under the retailer's Kirkland Signature label often come from famed producers, all at a fraction of the price tag – the store's available bourbons come as no exception. You can find Kentucky-crafted expressions of small-batch, bottled-in-bond, and a single barrel bourbon at Costco, all in well-priced 1-liter bottles. These three spirits have appeared on Costco's shelves for years; reviews have surfaced since 2021. Yet remarkably, while drink and cocktail prices have both steeply risen over such a five-year time span, the prices for Costco's private label bourbons have not. In 2019, the small batch bourbon set back shoppers $19; today the bottle can be spotted at a Los Angeles Costco location for $20.79 (which is $4 less than the rate of inflation). The bottled-in-bond is the same: priced at $25 in August of 2021 and $27.49 in July 2026. And there's no significant price hike with the single barrel either; $29.99 in December 2021 changed to a price of $30.58 in 2026. While bourbon prices varied per warehouse even back in 2021, the trend shows that Costco's bourbons remain a great deal. Just keep in mind that not all Costco warehouses stock liquor (per state laws) if you're trying to track down the well-priced booze. Costco offers an array of well-priced bourbons The trio of Kirkland Kentucky bourbons all debuted in 2021, transparently sourced from the 1792 distillery, a brand under the huge Sazerac Company. The 1792 distillery brand independently sells its bourbons, too, with many of its expressions priced higher than at Costco. Sure, the composition of each line is likely distinct. Yet, nevertheless, Kirkland's offerings are top-notch liquors, not poorly received alternatives. Not to mention, you can find some other affordable whiskeys to buy at Costco, too. There's also the Kirkland Signature Kentucky Straight Bourbon Whiskey, for instance, remarkably priced at $28.49 for a 1.75-liter bottle. First spotted by Costco shoppers in 2026, users suggest a different private label arrangement: "Unlike the others, this one isn't made by 1792," noted a Reddit poster, although the precise supplier isn't definite. Costco's also a great stop for name-brand bourbons. You can grab a 1.75-liter bottle of Elijah Craig Bourbon Whiskey for $28.47, or a 750-milliliter bottle of Angel's Envy Bourbon Kentucky for $43.19 – competitive pricing for the famed labels. So in an era when it's increasingly expensive to drink out, know that Costco is the place to go for good value Kentucky bourbon.

One of the very best bourbons of 2025, and one that received one of our highest Taste Test scores of the year, was Redemption 18-Year-Old. Well, we have some good news—that whiskey has returned for 2026, albeit in pretty limited numbers, along with an excellent bottled-in-bond expression from the brand, and we have the details to share. As we reported last year, this is not the oldest expression that Redemption has ever released, but it’s the best one to date (the oldest honor goes to a 36-year-old bourbon that came out in 2017 which was… let’s just say a bit hard to drink). Redemption was founded in 2010 with a focus on rye whiskey sourced from MGP in Indiana, but over the years it has moved into bourbon and different types of cask finishes. Redemption was acquired by Deutsch Family Wine & Spirits in 2015, and Alan Kennedy became master blender in 2023. Last year’s 18-Year-Old Bourbon was a blend of two of Redemption’s bourbon mashbills: 75 percent corn, 21 percent rye, and four percent barley; and high-rye bourbon made from a mashbill of 60 percent corn, 36 percent rye, and four percent barley. The final blend came from just 69 barrels and was bottled at 103.4 proof. This year’s 18-Year-Old release was made from a mashbill of 74 percent corn, 22 percent rye, and four percent malted barley, and bottled at barrel proof of 102.85. We did not get to sample this year’s release yet, but the official tasting notes list cherry jam, cinnamon, vanilla, sweet corn, and leather on the palate, with a long oaky finish. Redemption 18 will be available this fall for a suggested retail price of $400. The other news from Redemption is that the brand just released its first bottled-in-bond expression to date (at least four years old, exactly 100 proof, and the product of one distillery and one distillation season). Redemption Single Barrel Bonded Bourbon is, as you can guess from the name, also a single barrel release and is part of the Higher Marques Collection, a new series that debuted after Redemption redesigned its core portfolio last spring. That, in turn, came a few years after Diageo sued the brand, claiming that its bottle design looked too much like Bulleit’s. A jury agreed with that claim, and despite Deutsch’s appeal, the 2nd U.S. Circuit Court of Appeals ultimately ruled in Diageo’s favor. At six years old, the new Redemption Single Barrel Bonded Bourbon is two years older than is required by bottled-in-bond guidelines. The whiskey was distilled at MGP’s Ross & Squibb Distillery in Lawrenceburg, Indiana, and bottled without chill filtration at 100 proof in Frankfort, KY. “Single barrel whiskey is about embracing what can’t be replicated,” said Kennedy in a statement. “No two barrels mature exactly alike, and that’s what makes this work so rewarding… Choosing to bottle a bonded single barrel is a bet on our own barrels. Bottling one barrel at a time, to a standard you can’t bend, means every barrel must earn its distinction.” This new whiskey is available in stores and at websites like ReserveBar now (SRP $50). One more piece of news from Deutsch Family Wine & Spirits—the company released another bottled-in-bond bourbon under its Bib & Tucker Tennessee whiskey label late last month, also a first for that brand. The new 8-Year-Old Bottled-in-Bond expression was created by apprentice blender James Joseph under master blender Kennedy’s stewardship. This is a high-rye bourbon distilled at Tennessee Distilling Group in Columbia, Tennessee in the spring of 2018, which was charcoal mellowed using the Lincoln County process of filtering new-make spirit through charcoal before barreling. This whiskey will be available nationally starting next month (SRP $65).

Iconic Henderson food, ingredients and a bourbon brand will be featured at one of the premium events at the Kentucky Bourbon Festival in Bardstown in September. The festival, now in its 35th year, is one of the premier annual events of the bourbon world, with about 67 distilleries represented. This year, some 6,000 ticketed guests from 44 states and 15 foreign countries are expected to attend Sept. 10-13, according to a spokeswoman for the festival. VIP tickets sold out in three minutes when they went on sale in April, and all weekend passes were sold in three days. One of the premium events at the festival this year will be the one-hour “Go West for the Best of Kentucky Food and Bourbon” on Saturday, Sept. 12. Attendees will pay $100 to dine on four classic Western Kentucky dishes that are paired with four Western Kentucky whiskies. The dishes will be prepared by Michael Ervin, managing partner and executive chef at Henderson’s Cap & Cork restaurant, who also selected the whiskeys to serve with them. Ervin isn’t the event’s only Henderson connection. Two dishes will feature barbecue and beans prepared by Thomason’s Barbecue, whose owner, Kevin Gibson, made connections with bourbon folks while he lived in Louisville; he has been serving Thomason’s products at the bourbon festival for several years. Gibson recruited Ervin to elevate that a few notches this year. Meanwhile, two of the dishes will be paired with whiskeys from Silk Velvet, the reborn Henderson brand featuring spirits produced by Western Kentucky master distiller Jacob Call. A catfish dish will be prepared with Henderson’s own Colonel Jim’s seasoning. And one of the condiments will feature peaches from Henderson’s Cardinal Farms. “We’ve got a heavy, heavy influence of Henderson in it,” Silk Velvet President Zach Hargis of Henderson observed. Here are the four pairings: - Colonel Jim’s spicy fried catfish + soon-to-be-released Silk Velvet rye - Thomason’s Barbecue baked bean and smoked chicken dip + Ingram Flagship full-proof bourbon - Thomason’s Barbecue “chip” (mutton and pork “burnt ends”) slider with peach jam aioli + Silk Velvet single-barrel bourbon - Tipsy transparent pie + Jackson Purchase full-proof bourbon A native of Alexandria, Alabama, Ervin “got into food at any early age,” he said. “I grew up in an ‘ingredient household’ with my mother and grandmother.” The understanding was, “If you want (something to eat), you’ve got to cook it.” He got his first restaurant job at age 16. When he attended the University of Alabama, he got a job as a line cook at Epiphany Café, moved up to sous chef and hired on at the 300-seat Chuck’s Café, considered by some to be the best restaurant in Tuscaloosa. “Epiphany is where I learned to cook,” Ervin said. “Chuck’s is where I learned to run a restaurant.” Ervin moved here with his wife, Danielle, from Atlanta in 2021. He soon made friends with Aaron Nelson, who moonlighted running the tasting bar at Beverage Barn liquor store. Nelson and Beverage Barn owner Brian McDaniel began brainstorming about opening a bourbon bar, and talked with Ervin about preparing food for it. “I said, ‘If I’m going to do it, we’ve got to be a restaurant that serves drinks, not a bar that serves food,’” Ervin said. From that ethos, Cap & Cork was born, with those three and their wives as partners. Ervin insisted that he didn’t lean into Henderson products for the bourbon festival event merely out of new-found allegiance to his adopted hometown. Thomason’s Barbecue has proven its popularity by being in business since 1960; national food journalists such as Jane and Michael Stern have raved about its sweet-and-meaty barbecue beans for years. Colonel Jim’s Breading Co., which grew out of a popular Henderson fried chicken and fish restaurant dating back to the 1950s, today distributes breading to individual restaurants and national chains across the country. “I used their stuff in Alabama,” Ervin said. “Every fish restaurant in Alabama uses them.” Cardinal Farms peaches aren’t merely locally popular. “I lived in Georgia long enough that I know peaches,” he said, and Cardinal Farms grows splendid ones. And Silk Velvet was an instant hit when it debuted at the Kentucky Bourbon Festival last year. “It was a great experience,” Silk Velvet’s Zach Hargis said. This year, they hope to debut their new rye at the festival. “We’re just excited to get to share Henderson and Western Kentucky at KBF again,” Hargis said. Add in Ervin’s mastery in the kitchen, and some bourbon festival attendees could be in for some Western Kentucky magic. “We had a preview where some bourbon festival people came (to Cap & Cork) and sampled (the dishes and whiskey pairings), and they said it was freaking awesome,” Thomason’s Gibson said. Abby Dixon, executive director of the Henderson Tourist Commission, said exposing dozens of bourbon festival attendees to terrific food and spirits could entice some to visit Henderson and Western Kentucky. “You get a little taste, literally, and if you’re impressed, you want more,” Dixon said. “In tourism,” she said, “we say, the way to a visitor’s heart is through their belly.” Local event will replicate the experience Tickets to this year’s Kentucky Bourbon Festival are sold out, so unless you’re already holding a ticket, there’s no way to sample the Western Kentucky-themed food-and-whiskey pairing there. But Cap & Cork will replicate the experience with a preview event featuring the same dishes and spirits at 6:30 p.m. Tuesday, Sept. 1. Tickets are $99 per person and are available through the restaurant’s Facebook page. Master distillers and blenders are scheduled to be on hand.

One thing The Twisted Tail knows is a good pour of whiskey — and they are celebrating accordingly. The Southern-inspired restaurant and live music venue in Headhouse Square is raising a glass to Bourbon Heritage Month with the return of its 12th Annual Whiskey Bonanza. Set for next month (Thursday, Sept. 24), the event has earned a reputation as one of Philadelphia’s largest whiskey tastings, with more than 120 pours, creative cocktails, live music, and plenty of Lowcountry fare. For guests looking to make the most of the evening, VIP Hour ($85) begins at 6 p.m. and comes with early access and an exclusive selection of rare and limited whiskeys that won’t be available during general admission. VIP ticket holders will also have additional time to meet and mingle with distillery representatives, and nab first access to The Twisted Tail’s whole suckling pig roast, hors d’oeuvres, a cigar, and a commemorative engraved Glencairn glass. General admission ($70) then runs from 7 to 9:30 p.m., with tastings happening throughout the venue’s two floors. In addition to sampling the spirits, guests can also sip on different whiskey cocktails prepared by some local mixologists and vote for their favorite sip in the annual Whiskey Bonanza Cocktail Competition. From 8 to 10 p.m., Deke’s BBQ food truck will also be outside serving pay-as-you-go barbecue. "Whiskey Bonanza has become one of Philly's most sought-after whiskey festivals, celebrating whiskeys from the USA and around the world,” says George Reilly, owner of The Twisted Tail. "We pair the tasting experience with live music, a food truck, a cocktail competition, a cigar lounge, and more. It's a can't-miss event for whiskey lovers." As a release notes, the evening also celebrates Pennsylvania’s deep connection to American whiskey. Long before the state became known for its modern craft distilleries, Pennsylvania was one of the country’s earliest whiskey-producing regions, with settlers transforming surplus rye into whiskey and helping establish the tradition of American rye. That history remains part of The Twisted Tail’s Bourbon Heritage Month programming, which includes weekly Friday happy hours highlighting different distilleries as well as the restaurant’s free Bourbon Club. The best part? Members who work their way through the 70-plus-bottle whiskey list earn a permanent 20% discount. Tickets are available at whiskeybonanza.com, by phone at 215-558-2471, or in person at The Twisted Tail (509 S 2nd St.). For more information on the restaurant, visit thetwistedtail.com MORE: Summer bucket list: Philly events and experiences before the season ends

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Classification: American Single Malt Finished in Toasted Barrels Company: Virginia Distillery Co. Distillery: Virginia Distillery Co. Release Date: Ongoing Proof: 93 Age: 4 Years Mashbill: 100% Malted Barley Color: Light Gold SRP: $45 / 700mL (2026) Milk chocolate | Honeysuckle | Lemon | Dried mango | Dried apricot | Apple | Malt Honey | Toasted cinnamon | Caramel | Green apple | Apricot | Pear Apple cinnamon | Pie crust | Orange rind | Almond | Malt grain | Slightly earthy Virginia Distillery Co.’s Blue Ridge American Single Malt is an approachable, fruit-forward whiskey that highlights its malted barley foundation with balanced sweetness and a gently layered, slightly earthy finish. Virginia Distillery Co. was founded in 2011 by Irish entrepreneur Gareth H. Moore in Lovingston, Virginia. His idea was to combine traditional Scottish whiskey-making techniques with Virginia-grown ingredients and the region's much warmer climate. The distillery initially produced whiskey by blending their own distillate with imported scotch before transitioning to fully in-house-distilled American single malt in 2015. Its flagship product is Courage & Conviction, along with a range of cask finished expressions. In 2025, the company expanded its portfolio with the introduction of Brewer's Coalition, a series of American single malts finished in craft beer casks from popular breweries. Virginia Distillery Co.’s Blue Ridge American Single Malt is one of its more straightforward whiskeys. Aged for at least 4 years in first-fill ex-bourbon casks, then finished in new toasted casks for an undisclosed amount of time, the result is a whiskey that features its malted barley heritage front and center. The aroma features a milk chocolate scent alongside honeysuckle, lemon, apple, dried mango, and dried apricot. The palate is on the light side, featuring bright sweet notes of honey and caramel against fruit notes of fresh green apple, apricot, and pear. The finish turns a bit deeper in flavor with apple cinnamon, pie crust, orange rind, and almond. There is also a slight earthiness at the end that lingers with malt grain. For those who enjoy their American single malts approachable and straightforward, limiting the number of gimmicks offered should be right at home here. The whiskey’s 93 proof keeps things light; its sweet, fruity palate is easy to parse, and its finish adds a welcome contrast to what came before. Given how long the distillery has been distilling, I’d like to see a bit more age on it and explore a deepening of its flavors. With the average age of American single malts continually increasing, it may be time to push this product a bit more.

Classification: American Single Malt Finished in Gingerbread Stout Casks Company: Virginia Distillery Co. Distillery: Virginia Distillery Co. Release Date: November 2025 Proof: 100 Age: 5 Years Mashbill: 100% Malted Barley Color: Light Yellow Gold SRP: $55 / 700mL (2026) Lemon peel | Toasted malted barley | Faint dried cinnamon apple | Green grape | Peeled ginger Oak | Chewy barley | White peppercorn spice | Lemon zest | Bitter ginger root | Baking spices | Faint gingersnap Gingerbread cookie | Oak | Mixed nuts | Lemon | White peppercorn spice | Faint chocolate malt With a focus more on lemon and ginger root than holiday cookies, Virginia Distillery Co. The Brewer’s Collection - Hardywood Gingerbread Stout Cask Finish will leave some consumers scratching their heads. Virginia Distillery Co. was founded in 2011 by Irish entrepreneur Gareth H. Moore in Lovingston, Virginia. His idea was to combine traditional Scottish whiskey making techniques with Virginia-grown ingredients and the region's much warmer climate. The distillery initially produced whiskey by blending their own distillate with imported scotch before transitioning to fully in-house distilled American single malt in 2015. Its flagship product is Courage & Conviction, along with a range of cask finished expressions. In 2025, the company expanded its portfolio with the introduction of Brewer's Coalition, a series of American single malts finished in craft beer casks from popular breweries. The Brewer’s Collection sees Virginia Distillery Co. partnering with craft brewers around the country to age their single malt in a limited number of the brewery’s barrels. Originally released in 2024, the company initially partnered with Goose Island Beer Company and Hardywood Park Craft Brewery for their first two releases. The brand reintroduced these two collaborations along with others last fall. For this latest edition of Hardywood Gingerbread Stout Cask Finish, just 20 barrels were sourced to finish in. The whiskey opens with an aroma containing a surprising amount of lemon peel and toasted malted barley scents. Joining in are green grape and a surprising peeled ginger scent. Ginger and lemon carry through to the palate but in the form of a bitter ginger root note and lemon zest. Additional chewy barley and oak join in, along with a dash of white peppercorn spice. A faint gingersnap note appears, which morphs into a light gingerbread cookie to start the finish. Oak and mixed nuts add an earthier flavor profile while lemon reappears, along with a faint chocolate malt note which is the only reminder that stout barrels were used. Hardywood Park Craft Brewery states that the Gingerbread Stout is “made with baby ginger and wildflower honey from local family-owned farms; Hardywood Gingerbread Stout captures the terroir of Central Virginia in a rich, creamy libation with a fresh snap of ginger in the finish.” While the honey doesn’t pull through in the resulting finished whiskey, the baby ginger is certainly noticeable throughout. Without knowing how the stout was produced, however, many consumers might assume that Hardywood Gingerbread Stout Cask Finish will host gingerbread-inspired flavors front and center. While this is certainly a flavorful finished American single malt, the balance of fresh ginger and lemon notes can sometimes be a bit overpowering and drown out more of the holiday-inspired notes that many will be expecting.

Every single second you spend reading this, roughly nine bottles of Johnnie Walker are being sold somewhere in the world. Based on last year’s figures, that is 8.64 bottles a second, a volume that is frankly mindblowing. In this second part of my deep dive into the brand, I wanted to move past the history and get my hands on the bottles themselves. And to do it properly, I brought out my kitchen scales. Yes, really. Because the most revealing thing about the Johnnie Walker core range is not always what is in the bottle, but how much the bottle itself weighs. Let us start at the bottom with Red Label, one of the OGs, introduced in 1909. It has been the world’s best-selling Scotch since 1945 and is available in 180 countries. Here is where I lose people: on its own, let’s face it, it is not the best whisky. But that is the fundamental misunderstanding. Red Label was never made to be sipped neat. It is a cheap, value-based mixer, and once you account for the fact that over 50% of the UK price is tax and duty, there is precious little left for the actual liquid. Stick it with a mixer, and you cannot go wrong. On the scales, it comes in at 1,071 grams. Black Label, by contrast, is probably one of the best whiskies in the world. Do not be put off by it being a blend. Speak to any master blender, and you will often hear that a 12-year-old Black Label is one of their go-to bottles. At around £25-£30, it is an absolute steal, and yet it weighs exactly the same as the Red Label. The liquid is what matters here, not the glass. As we climb the range through Double Black, Green Label and the superb single malt-only Green, something curious happens. The bottles get heavier. Green and Gold Label both hit 1,419 grams. The 18-year-old reaches 1,462, and the daddy of them all, Blue Label, tips the scales at a whopping 2,070 grams. That is a full kilogram of extra glass compared to Red Label, and here is the punchline. The 700ml of liquid inside weighs the same in every bottle. That mountain of glass at the base of the premium bottles is pure marketing. You cannot taste the whisky when you pick it up, so they give you heft instead, because heavy feels expensive. It is the same trick used across the super-premium market. So the whisky in Blue Label is genuinely sensational, but you are also paying to knock someone out with the bottle. It makes me wonder: how often do we let the packaging do the tasting for us before the whisky ever hits our lips? To see every bottle and hear more about their histories, check out my YouTube video.

Twenty whiskies have been named World’s Best Single Malt since the World Whiskies Awards began in 2007. Scotland may hold the first and most recent title, but it is by no means the only country to produce a winner. In fact, winners have hailed from Japan, England, Australia, Ireland, Taiwan, and Israel. So, today we are looking back at every whisky that has ever been named the World’s Best Single Malt at the World Whiskies Awards and exploring which you can still reasonably get your hands on. World’s Best Single Malt Winners, 2007–2012: The Old Order The first six years of the award produced six winners from two countries, split evenly between Scotland and Japan. 2007: Talisker 18 Year Old, Scotland Talisker 18 was declared the winner by a panel chaired by whisky writer Dave Broom. Bottled at 45.8% ABV, it comes from the only distillery on the Isle of Skye and is still part of the core range, which makes it unusual among the early winners. 2008: Yoichi Single Malt 1987, 20 Year Old, Japan Nikka’s award record names the winner as Single Malt Yoichi 1987, a vintage release rather than a standing age statement, and calls it the first Japanese single malt to take the world title. The 20 year old drew on new oak, refill casks, bourbon barrels, and sherry butts, along with heavily peated whisky matured in new casks. Yoichi distills on Hokkaido. 2009: Highland Park 21 Year Old, Scotland Highland Park works on Orkney, further north than any other Scottish distillery. The 21 year old was released in October 2007 for travel retail at 47.5% ABV, then reduced to 40% and withdrawn in 2010 as stocks ran down, before returning at the original strength in March 2012. 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. 2010: Ardbeg Corryvreckan, Scotland Corryvreckan is a peated Islay malt bottled at 57.1% ABV, matured in ex-bourbon casks and French oak, and named after the whirlpool that sits north of the island. It carries no age statement and remains part of Ardbeg’s core range, so it is still widely available. 2011: Yamazaki 1984, Japan The 1984 vintage gave Suntory its first World’s Best Single Malt under the Yamazaki name. Yamazaki is Japan’s first and oldest malt distillery, founded near Kyoto in 1923 by Shinjiro Torii. The 1984 was a limited release and now sells for thousands of pounds at auction. 2012: Yamazaki 25 Year Old, Japan Yamazaki won again the following year with its 25 year old. Suntory reformulated the expression in 2021, and the current bottle is blended from whiskies aged in American, Spanish, and Mizunara oak, so it is not the same whisky the judges assessed in 2012. World’s Best Single Malt Winners, 2013–2019: The First Winners From Outside Scotland and Japan Five countries took the title across these seven years, and two of them had never been serious contenders before. 2013: Ardbeg Galileo, Scotland Galileo was released to mark Ardbeg’s maturation experiment aboard the International Space Station. Distilled in 1999 and bottled in 2012 at 49% ABV, it combined ex-bourbon casks with Sicilian ex-Marsala wine casks. Ardbeg took Best Islay Single Malt in the same year and Galileo is now available only on the secondary market. 2014: Sullivans Cove French Oak Cask HH0525, Australia The Tasmanian distillery entered one specific cask, a 300-litre French oak tawny cask filled on 24 October 2000 and emptied on 19 March 2013 to give 516 bottles at 47.5% ABV. No whisky from outside Scotland or Japan had won before. Other Sullivans Cove French Oak bottles come from different casks and are not the winning liquid. 2015: Kavalan Solist Vinho Barrique, Taiwan Kavalan distills in Yilan County and released its first spirit in 2006. The Solist range is bottled from single casks at cask strength, and the Vinho Barrique uses wine casks put through the shave, toast, and re-char process introduced to the distillery by consultant Jim Swan. The whisky also took Best Asian Single Malt. 2016: Old Pulteney Vintage 1989, Scotland Pulteney distills at Wick, on the Caithness coast. The 1989 Vintage came out in September 2015 at 46% ABV after maturing in American oak ex-bourbon barrels that had previously held heavily peated malt. It was a limited release and is now discontinued. 2017: Craigellachie 31 Year Old, Scotland The Speyside distillery still cools its spirit through worm tubs, and its 31 year old was bottled at 52.2% cask strength in April 2016 as the oldest expression in a range John Dewar & Sons had launched only two years earlier. 2018: Hakushu 25 Year Old, Japan Hakushu was built in 1973 in the forests below Mount Kaikomagatake, in Yamanashi Prefecture. Suntory records the 25 year old as winning the title in both 2018 and 2020. Supply has been tight for years and the bottle is now among the most expensive on this list. 2019: Teeling 24 Year Old Vintage Reserve, Ireland Teeling gave Ireland its first winner. The whiskey was distilled in 1991, matured in bourbon casks and then given further time in Sauternes wine casks, and bottled at 46% ABV without chill filtration. Teeling’s Dublin distillery had opened only four years earlier. World’s Best Single Malt Winners, 2020–2026: England, Israel, and a Scottish Return Four countries feature here, and two of the winners came from distilleries that had existed for barely a decade. 2020: Hakushu 25 Year Old, Japan Hakushu became the only expression to win the title twice, taking it again in 2020 after its 2018 victory. The ceremony was replaced by a live-streamed announcement on 27 March because of the pandemic. Supply was already stretched before the win. 2021: The GlenAllachie 10 Year Old Cask Strength Batch 4, Scotland The winner was one specific batch. GlenAllachie announced Batch 5 the same week Batch 4 took the title in March 2021, four years after Billy Walker acquired the Speyside distillery. Batch 4 was bottled at 56.1% and is long gone, and later batches are different whiskies. 2022: The Lakes Whiskymaker’s Reserve No.4, England The first English winner came from a distillery established in 2011 on the shores of Bassenthwaite. No.4 carries no age statement, is bottled at 52% in natural colour, and draws on Spanish, American, and French oak with Oloroso, PX, and red wine casks. 2023: M&H Elements Sherry Cask, Israel M&H distills in Tel Aviv and was founded in 2012, with Jim Swan advising here as he had at Kavalan. The winning whisky is matured in kosher Oloroso and Pedro Ximénez casks made to order in Jerez, and is bottled at 46% without chill filtration. 2024: The English Sherry Cask, England England won again two years later. The English Distillery opened in Norfolk in 2006 as the country’s first dedicated malt distillery in a century, and its sherry cask bottling beat 1,500 entries from 40 countries. It carries no age statement and is bottled at 46%. 2025: The GlenAllachie 12 Year Old, Scotland GlenAllachie’s second title went to a standard core bottling rather than a limited batch. The 12 is matured in Pedro Ximénez and Oloroso sherry, red wine, and virgin oak casks, and comes in at 46% with no chill filtration or added coloring. It also took Best Scotch Speyside Single Malt. 2026: Bowmore 21 Year Old Sherry Oak Cask, Scotland The current champion is aged in ex-bourbon and Oloroso sherry casks and finished in a first-fill Pedro Ximénez cask, bottled at 46.8%. It arrived in early 2026 as the oldest release in Bowmore’s Sherry Oak Cask range and also took Best Scotch Islay Single Malt. Which Winne

Glenachulish Distillery secured planning permission from Highland Council for a new £6 million single malt distillery beside Loch Leven near Ballachulish, Scotland. Founded by the family behind Bar 1890, the project was approved on Aug. 6, 2026, with the first phase of construction expected to begin in 2027. The plans include a stillhouse with three sets of copper pot stills, tasting rooms, a shop, community space and a café with a terrace overlooking Loch Leven. The architecture will reference local landmarks, while the development is expected to support seven permanent jobs and around 30 additional roles. Production is scheduled to begin in 2028, focusing on small-batch single malt whiskies. The project taps into strong Scottish whisky tourism while positioning Glenachulish as both a production site and destination experience rooted in its local setting. Image Credit: Shutterstock/barmalini Why This Trend Is Growing - Destination Distilleries - Whisky production sites are evolving into hospitality-led attractions where immersive tours, retail, dining and scenic settings create new revenue beyond bottle sales. - Small-batch Spirits - Limited-scale single malt production supports premium positioning, regional storytelling and product experimentation for brands competing in crowded spirits markets. - Community-centered Hospitality - Integrated cafés, gathering spaces and locally inspired design turn distillery developments into social infrastructure that strengthens visitor loyalty and local relevance. Industries Being Reshaped - Whisky Tourism - Experiential travel tied to distillery visits is expanding demand for branded destinations that combine cultural heritage, tasting experiences and landscape-based leisure. - Craft Spirits - Independent distilling benefits from consumer interest in authenticity, provenance and limited releases, creating room for differentiated premium alcohol ventures. - Rural Development - New hospitality and production facilities in scenic regions can generate employment, visitor spending and place-based economic momentum for smaller communities.

Takehiko Hiura, a PhD student at Heriot-Watt University, analysed 14 whiskies from Scotland and Ireland and found that aldehydes and acetals, compounds that are common in whiskies, can increase tropical aroma properties. These compounds are formed during fermentation and barrel maturing. The study found that one whisky contained particularly high levels of three key compounds: isobutyraldehyde, isovaleraldehyde and isovaleraldehyde diethyl acetal. When the team spiked a whisky presenting as low for mango aroma with these chemicals, the fruity aroma increased substantially. This could potentially give producers the ability to increase this aroma in their whiskies. Professor from Heriot-Watt’s International Centre for Brewing and Distilling (ICBD) Annie Hill said: “Fruity notes like banana, apple and pear have long been linked to esters, which are produced during fermentation. But we didn’t know where the mango flavour was coming from - and now we do.” Dr Calum Holmes, also from the ICBD, said: “The compounds that we found contribute to tropical notes, the aldehydes and acetals, aren’t new to whisky, they’re well understood. “For whisky producers, that’s good news: it means they can hopefully dial up or tone down tropical aromas by manipulating existing process steps.” Heriot-Watt has been at the forefront of research in brewing and distilling. In 2019, its scientists identified the gene in barley which is responsible for drought resistance, which could help the Scotch whisky and wider cereals industry respond to climate change. Previously, the University also joined forces with The University of Edinburgh to use Nuclear Magnetic resonance spectroscopy that can take the chemical fingerprint of different types of gin. Heriot-Watt is raising £35 million for its new Centre for Sustainable Brewing and Distilling. Heriot-Watt researchers were working with Japanese drinks giant Kirin when they made the discovery.

Whisky & Witches takes the best aspects of the Fringe – unique music, performance, creativity, storytelling, and local culture – and turns them into something truly fresh, immersive, and spellbinding. If you see one show this year, make it this one. Golden light glimmered from the five healthy drams of whisky, displayed carefully on the table in front of me. Fairy lights lined the wooden roof, candles flickered as guests took their seats, and two women dressed all in black smiled from the front of the bar. The show hadn’t even started, and already I was impressed. I had arrived at Whisky & Witches relatively uninformed about the show’s premise. The sense of mystery, to me, adds a certain aura to Fringe shows. Little did I know that these two marvellous women would be providing enough aura for the entire festival. Jane and Christine, both overwhelmingly talented, had come prepared. Draped in dark gowns framed by impressive eyeshadow, Jane and Christine welcomed the audience with enthusiasm and kindness, setting an undoubtedly warm tone for the evening – despite the chills to be spread later by their stories. A highball on arrival, consisting of Glenmorangie paired with blueberries and rosemary (for protection), set the taste buds similarly well, as the five displayed drams enticed even the most reserved guest. Jane, alongside winning Scotland’s Whisky Guru award, runs the Mother Superior bar with two others in Edinburgh, and has proudly tried over 20,000 whiskies. It felt natural to put my tasting experience in her more than capable hands, and suddenly I felt incredibly honoured to have a seat in the small basement bar, as though witnessing something that one day, will only be witnessed in crowds of thousands. Christine is an expert in ancient/viking music and a powerfully talented composer, blessing the evening with otherworldly music that trickles refrains of pure joy down each listener’s spine. The small room was certainly rich in talent, and it was easy – in fact, impossible not to – imagine Christine’s voice filling international stadiums, backed up by symphony orchestras. Needless to say, I was in for an incredible evening. “For centuries, it was dangerous for women to be involved in the alcohol industry” Jane and Christine proceeded, in a casual, comfortable tone that remained rich with roots of comedy, to weave the stories of women lost to the horrors of witchhunts to the history and power of the alcohol industry. The needless deaths of history’s women; the ale wife, the healer, the wise woman, the dame – the witch – as a result of patriarchal power and abuse of church power, are remembered with respect through their emotive storytelling. The pair go on to unfold the audience’s perception of the witch, from the 1563 witchcraft act making the distilling and selling a capital offence (as it made the women rich and influential god forbid), to the roots of divine femininity today. At intervals in the stories, guests were blessed – yes, blessed is the only word to describe the experience – by music. It’s Christine’s music that makes you truly realise you’ve hit the Edinburgh Fringe jackpot at Whisky and Witches. I’d like to find words to capture the magic weaved in her songs, but I’m afraid you will have to go to the show to experience it yourself, as there are few words powerful enough to correctly portray such a moment. Christine becomes the music in her entirety, lyre in hand, vocals from another world. If magic is real, then she has mastered it through song. Jane’s guidance through each whisky was equally rich in talent, although it took a much needed break from the horrors of the witch hunt. A perfect balance was met between comedy and history – a challenging feat to achieve when history has wronged women so. The selection of whiskies was sublime, and, although I am no whisky connoisseur myself, I knew I was in safe hands with the selection. Jane uses imagery to help audiences receive the tasting notes, whisky jargon thankfully left to the bartenders upstairs, as she painted pictures of childhood nostalgia and, strangely, ham sandwiches (it made perfect sense) to encourage a full experience no matter the audience’s whisky background. A certain 60 per cent dram did, however, burn the hairs from my nose. It was wonderful. “It’s like licking a rare and shiny penny,” Jane prompted. Whisky & Witches is a whirlwind, a rollercoaster of culture, history, storytelling, and of course, whisky, underpinned by comedy and true passion. The show is deeply unique in the tale it weaves, and I can say with confidence that it is worth every penny. You will not find another experience like this one in Edinburgh this Fringe – in fact, I’d go so far to say that this show stands out internationally. Whisky & Witches: The Where, When, and How Whisky & Witches is running every Thursday, Friday, and Saturday evening (13, 14, 15, 20, 21, 22, 27, 28, 29) at 7 pm, in The Mother Superior bar on Leith Street, and I can happily say that you will not be disappointed by this show. If you love music, witchcraft, whisky, or just need yet another reason to hate on the patriarchy, then this is THE show for you. You can book your tickets here. Enjoyed this review? You can read more of Brigs’ growing Edinburgh Fringe coverage here. Featured Image Credit: Alice Pollard Journalism student at the University of Stirling & BRAW Magazine editor 24/25 and 25/26 🙂 You can see my portfolio here: https://www.clippings.me/alicepollard

Tormore Distillery embraces diversity through design Speyside distillery Tormore, which was recently relaunched by Elixir Distillers, has adopted a fresh approach to design to create a more inclusive image of single malt. When Craig Lancaster, head of creative services at Elixir Distillers, was tasked with creating an updated image for the newly reborn Tormore Distillery, he took inspiration from a bygone era of whisky. “If you go back a few generations, our grandparents didn’t have too much else to drink. Our grannies loved their whisky,” says Lancaster. “But when alternatives to whisky turned up – like a greater selection of wines – whisky had to cement itself with an identity, and it’s that identity we’re still hanging onto now. “Whisky has a bad reputation as a drink for men in Aran jumpers sitting around a fireplace, which, unfortunately, sticks to it like a limpet,” he adds. “The versatility of whisky got lost to the marketing people of the 1960s and 70s, and up to today. That really needs to be addressed and undone.” Tormore 12 Year Old, Tormore 16 Year Old Sherry Cask, and the non-age statement Tormore Timeless made their debut in June this year. Elixir Distillers’ head blender Oliver Chilton fine-tuned the whiskies to highlight a gentle stone fruit character. It was this elegance that Lancaster sought to communicate through design. “When we were first putting Tormore together, we tried not to make the bottle design male-focused,” Lancaster says. “This whisky was designed for a time before whisky shunned women; it was about going back to a more inclusive kind of approach. “We wanted the branding to be soft and peachy and try to provoke the imagination about what’s in the bottle. It’s bright and easy-drinking, so all we did was emphasise the qualities that the whisky had, and go back to that image I had in my head of my grandparents drinking whisky in the summer.” Recent figures from the Scotch Whisky Association showed Scotch whisky exports down by 0.6% in value and 4.3% in volume in 2025. With strong competition from other categories and shifting drinking habits weighing heavily on Scotch, the need to win new fans and capitalise on a range of occasions is keenly felt. By challenging the design orthodoxy of whisky and shifting to a more inviting aesthetic, brands like Tormore are showcasing the category’s inherent versatility. Related news Tormore Distillery makes its comeback with single malts

Jackton Distillery has officially opened the public pre-sale of its first Single Malt Scotch Whisky. Priced at £68, RAER Single Malt Scotch Whisky, The Inaugural Release, is available to pre-buy now, with shipping from 4 September 2026. The first release from the family-run Lowland distillery is limited to 6,000 individually hand-numbered bottles. Distillery collection will also be available. Distilled, matured and bottled at Jackton Distillery, just outside Glasgow, the release marks a milestone for the Kean family, who laid down their first casks in February 2020. Jackton Distillery is led by Managing Director Jaynie Kean, one of Scotland’s youngest female distillery founders. “Our first Single Malt is a huge moment for us as a family, as a team and as a young distillery,” she said. “We laid down our first casks in February 2020, and since then we’ve watched, waited, tasted, learned and kept moving towards the point where we could finally share a Single Malt with RAER’s name on the bottle.” Kean added: “This release means so much because it carries the story of everyone who’s been part of Jackton so far. It’s our first chapter in Single Malt, and we wanted it to feel open, human and true to the way we do things here.” 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. During development, the distillery shared early samples with visitors, trade contacts and whisky specialists to gather feedback. The names of those who contributed have been printed on the whisky’s box. “Whisky should feel special, but it should never feel closed off,” Kean said. “We’ve always wanted Jackton to be a place where people can ask questions, taste, learn and feel part of the story, whether they’re lifelong whisky fans or trying Single Malt for the first time.” She continued: “The Inaugural Release is collectable, yes. But above all, it’s whisky made to be opened, shared and remembered.” The whisky was matured in a combination of bourbon, Pedro Ximénez, Amontillado and Oloroso casks. Bottled at 48.7% ABV, it is natural in color and non-chill filtered. According to the official notes from the brand, the nose offers fruitcake, fig and sultana. The palate brings dark fruits, treacle and roasted nuts, before a finish of toffee, sweet spice and soft oak. Jackton Distillery was founded by the Kean family on their farm and operates as a female-led, family-run and independent producer with tours, accommodation and a visitor experience. The release is available to pre-order now.

Whisky tasting and murder mystery among highlights of Isle of Wight Literary Festival An etiquette talk, whisky tasting, and murder mystery events are among the highlights at this year's Isle of Wight Literary Festival. Taking place in Cowes from October 8 to 11, the festival offers more than author talks, with an array of experiences designed to entertain and engage audiences throughout its four-day programme. Maggie Ankers, chair of the Isle of Wight Literary Festival, said: "These events are integral to the whole feel of the festival. "They make the event feel really special and we love having them as the icing on the literary cake." READ MORE: Isle of Wight bookshop to host launch of sailing memoir Highlights include afternoon tea and an etiquette talk by Grant Harrold, the "Royal Butler"—who served both King Charles III and Queen Elizabeth II. His event, sponsored by Seabourn and taking place at the Royal Ocean Racing Club on Saturday, October 10, promises a charming introduction to royal etiquette alongside traditional tea. Crime fiction fans can take part in an interactive murder mystery written by Ann Cleeves, author of the Vera and Shetland series. The story centres on the death of a yoga teacher at The Woodyard, an arts centre managed by Inspector Matthew Venn's husband Jonathan. Evening entertainment will be led by Cowes resident and G4 member Mike Christie, who will perform show songs from musical theatre at Northwood House in a concert titled Some Enchanted Evening – The music of Rodgers and Hammerstein and More! (Image: Amick Productions) On the festival's opening day, TV wine expert Helen McGinn will lead a tasting session and talk about her latest book, Supermarket Wine Guide. READ MORE: Isle of Wight writer praised for 'exacting prose' in international competitions She offers more than 180 wine recommendations, advice on reading labels, and practical tips for pairing and special occasions. The popular Fizz Quiz also returns on the first night, offering a fun, sparkling start to the festival. The Isle of Wight Literary Festival returns from October 8 to 11. (Image: IW Literary Festival) Whisky lovers can enjoy a Friday-evening tasting with expert Ian Buxton, who will share stories and samples from his book Whiskies Galore, which explores Scotch whiskies from the Scottish islands. Other features include Write on Wight sessions for emerging Island writers, and guided tours of the Royal Yacht Squadron by honorary historian Commodore David Hughes. The festival's 15th edition will welcome speakers including Hugh Fearnley-Whittingstall, Amanda Barrie, Celia Imrie, and Mary Portas.

John Wayne Didn't Always Drink Whiskey – His Favorite Tequila Outshined Patrón And Don Julio Before George Clooney co-founded Casamigos and before Kendall Jenner launched 818, Hollywood celebrities were happier simply drinking tequila rather than trying to sell it. Case in point: John Wayne. He was known to enjoy a tumbler of his favorite whiskey after a long day on set, but his other fermented pleasure was a smoky, slightly sweet tequila called Sauza Conmemorativo Añejo. It came to market in 1963 to commemorate 90 years of Casa Sauza's now legendary La Perseverancia distillery. Unlike today's luxury tequila brands, such as Don Julio and Patrón, Sauza Conmemorativo Añejo comes with a more budget-friendly price tag. While the other two tequilas largely sell for over $50, customers can snag Sauza Conmemorativo Añejo for closer to the $20 to $30 range, but don't let that low price make you think this tequila lacks flavor. Casa Sauza is a powerhouse for pioneering new tequila-making methods that retain the best parts of the agave plant, its flavor, and other natural essences. Perhaps those methods are what lead film critic Roger Ebert to report in his article "Remembering John Wayne" that Wayne claimed to never have a hangover again after switching to tequila from whiskey. Today's 100% agave trend that also steers clear of headache-inducing additives might have had Wayne enjoying tequila even more. John Wayne's son launched a Grand Cru tequila line The Duke, John Wayne's childhood nickname that was given to him for his devotion to his Airedale Terrier named Duke, liked his tequila over crushed ice with a garnish of lemon. His earliest attraction to tequila seems related to his overall affinity for Baja, Mexico, where he loved to boat, fish, and kick back and unwind. He also spent time making several movies in and around Durango, Mexico, including "The Sons of Katie Elder" in 1965, which became a springboard for as many as three American movies a year to be made in the area. Inspired by his dad's affection for tequila, Ethan Wayne launched a limited-edition Duke Grand Cru Tequila line in 2022. It includes a reposado and an extra añejo. According to Bar Business magazine, John Wayne's notable quote that if one were going to have a drink "it had better be a good one" would likely ring true of the Duke Spirits' lineup of tequilas. With a price point around $249 for the Commemorative Extra Añejo Limited Edition, it had better be a good one indeed.

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Anagrams with a literal twist. Getting the last word is always possible, rarely easy. A quick daily flip. Finally someone cracked the code on digital jigsaw puzzles. A random board...sure. Three queens and seven knights… why not? Enjoy this modern take... Word search but with strategy. Clearing the board feels really good.

PERINTON, N.Y. — It’s a big weekend for music, whiskey and rock ’n’ roll as the Hoochenanny Whiskey & Music Festival kicks off in Perinton. Center Park West on Ayrault Road in Perinton has been transformed into an 11-acre music and whiskey village. Tommy Brunett, owner of Iron Smoke Distillery, musician and the festival’s co-founder, has helped bring together an incredible mix of live music featuring 23 bands, including The Toadies, Lit, My Morning Jacket, Grace Bowers and, of course, whiskey from 40 distillers, plenty of beer, food, artists, retail and hospitality lounges. If you know Tommy, you know he’s all about bringing people together. "It's really morphed into more of an attitude towards life, if you will, you know, like biting into an apple and keeping the experiences and having a great time with your friends and creating stories. It’s a PGA experience but at a rock show. We want to celebrate all this cultural stuff we have. It’s a one-two punch,” said Brunett. “We have GA+, VIP, artisan bizarre and the VIP experience. The World of Whiskey has lounges, and you are going to want to spend time experiencing it all.” The Hoochenanny Festival gets rolling at 4 p.m. Friday and runs through the weekend.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review. Mark Bostock, an integral part of the Mark Littler LTD UK content writing team since 2019, brings a genuine passion for whisky, especially independent bottlings, to his work. His commitment to expanding his knowledge through attending tasting events and building his own collection enriches his contributions, blending expertise with enthusiasm. What do you get when an NFL Hall of Famer bottles his own bourbon? Terry Bradshaw’s new football cocktail program serves drinks inspired by his greatest gridiron moments. Can a 3-year-old blend really deliver sherry depth, coastal peat and serious value? This Living Souls x Thompson Bros bottling says yes. What happens when one of Scotland’s youngest female distillery founders unveils her first Single Malt? Jackton Distillery’s RAER inaugural release is here.

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