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Classification: Blend of Straight Bourbons Company: Kooper Family Whiskey Co. Distillery: Sourced from undisclosed Indiana and Kentucky distillery(ies) Release Date: July 2026 (Ongoing) Proof: 90 Age: Blend of bourbons aged 4-6 years Mashbill: Undisclosed blend of 3 bourbons: -70% Corn, 21% Rye, 9% Malted Barley -75% Corn, 21% Rye, 4% Malted Barley -70% Corn, 21% Wheat, 9% Malted Barley Color: Amber SRP: $47 / 750mL (2026) Graham cracker | Toasted oak | Baking spices | Hint of cherry Honey | Bubble gum | Cotton candy | Seasoned oak | Raisin Baking spices | Light tobacco | Raisin | Gentle fade Sweetheart of the Rodeo Bourbon has seen a recent packaging update and material changes to the whiskey in the bottle, making for a dynamic, crowd-pleasing flagship product for the Koopers brand. Sweetheart of the Rodeo Bourbon is Koopers Whiskey’s flagship product. The bourbon’s new label design was announced in July, though the product is ongoing. According to the company, “The redesign was created by Koopers Whiskey co-founder, master blender, and creative director Troy Kooper, an award-winning designer whose previous work for global brands including Nike, Netflix, HP, Hyundai, Comcast, the NBA, and Microsoft earned prestigious honors, including The Cannes Lions Awards, D&AD Yellow Pencils, Webby Awards, The One Show Awards, Clio Awards, and more.” We last reviewed Sweetheart of the Rodeo Bourbon in 2020, and more than just the label has changed since then. That product wasn’t a blend; instead, it was made from just one mashbill of 75% corn, 21% rye, and 4% malted barley, aged for 4 years in Texas. Koopers still ages their barrels in their home state of Texas, but compared to the previous version of this bourbon, it has moved from single-source bourbon to a more refined blend, combining multiple bourbons from multiple states. Koopers’ website also states the bourbon was finished with French oak staves, though that is not included on the bourbon’s label. While the foundation of Breaking Bourbon is about evaluating what’s inside the bottle, not the bottle’s label, a brand’s ability to get consumers’ attention with a particular label has become increasingly important as the market has been flooded with options. Kooper successfully accomplished that here, and exploring Koopers’ products reveals more attention-grabbing label artwork, with their Cognac Cask Finish Rye and Father’s Office Cigar Blend Bourbon featuring more striking artwork. Label aside, the flavor profile is familiar but nuanced. It doesn’t taste like a “MGP bourbon,” which could be due to the percentage of Kentucky-sourced bourbon in the blend, aging in Texas, or likely both. It drinks with enough body and richness to sip neat, though it stays gentle throughout. Graham cracker, various forms of oak, caramel, and baking spices form the base, with subtle notes of cherry, honey, bubble gum, cotton candy, and raisin layered in. This makes for an overall mix that’s quite pleasant, albeit less unique-tasting than it might sound due to the subtle nature of the more unusual flavors. A multi-state blend, combined with a packaging update, makes Sweetheart of the Rodeo Bourbon a solid flagship bourbon with a dynamic crowd-pleasing flavor profile.

Hyderabad: The Malkajgiri District Enforcement officials of the Prohibition and Excise Department seized 22 bottles of expensive Scotch whisky from a person allegedly involved in selling liquor at higher prices in the Shakti Nagar-RK Puram area of Kapra. Acting on credible information, Malkajgiri Enforcement CI Kotamma and her staff searched the residence of Radha Kurusha Samal, reportedly associated with the Defence services. During the search, officials found and seized 22 bottles of premium Scotch liquor. During questioning, the officials found that the bottles had allegedly been procured from a military canteen and sold at a premium of Rs 500 to Rs 1,000 per bottle. Malkajgiri Enforcement Assistant Commissioner Pradeep Rao said the suspect and the seized liquor were handed over to the Kapra Excise Station for further action.

India’s love affair with whisky continues to evolve. While Scotch and Indian single malts have traditionally dominated premium drinking occasions, bourbon whiskey is steadily finding its place among urban consumers seeking richer flavour profiles, cocktail versatility, and authentic American craftsmanship. The growing exposure to global drinking cultures, premium bars, and curated retail experiences has increased demand for imported bourbon brands in India, especially among millennials and Gen Z consumers. According to industry estimates, India remains the world's largest whisky market by volume, consuming well over 250 million cases annually. The country's premium and luxury spirits segment is also witnessing strong growth, driven by rising disposable incomes, premiumisation, and experimentation with global spirits. At the same time, Ready-to-Drink (RTD) cocktails and premium canned whiskey-based beverages are reshaping consumption habits, particularly among younger consumers looking for convenience and quality. These shifts are creating fresh opportunities for bourbon whiskey brands, many of which are expanding their presence in the Indian spirits market through premium retail channels, luxury hotels, and modern trade outlets. Unlike Scotch whisky, bourbon is an American whiskey primarily made from at least 51 percent corn and aged in new charred oak barrels. The result is a smoother, sweeter spirit with notes of vanilla, caramel, oak, and spice. As luxury liquor trends in India continue to move toward premium experiences and flavour exploration, bourbon has emerged as an attractive option for both neat sipping and cocktail culture. Today, several imported bourbon brands in India are gaining traction among consumers who are looking beyond traditional whisky choices. From classic Kentucky bourbons to premium small-batch expressions, the category offers something for both enthusiasts and first-time drinkers. Here are the top bourbon whiskey brands in India that are shaping the category's growth. Among the most popular bourbon whiskey brands globally, Jim Beam has played a significant role in introducing bourbon to Indian consumers. Produced in Kentucky and carrying over two centuries of distilling heritage, the brand is known for its approachable flavour profile and wide availability. Jim Beam White Label remains one of the most accessible bourbons available in India. The whiskey offers notes of vanilla, caramel, toasted oak, and subtle spice, making it suitable for sipping neat, on the rocks, or in classic cocktails such as the Whiskey Sour and Old Fashioned. The brand has also expanded its premium offerings with variants like Jim Beam Black and Double Oak, catering to consumers seeking greater complexity and deeper oak influence. Approximate bourbon whiskey price in India: Rs 2,500 to Rs 4,500 depending on state taxes and expression. Related articles: Top 5 Imported Alcohol Brands Gaining Attention This Monsoon 6 Whisky Brands You Should Stock Up for This Coming Monsoon Top 10 Beers in India: Strong Lagers, Craft Picks and 2026 Trends Maker's Mark has built a reputation as one of the best American bourbon in India for consumers seeking a smoother and more refined drinking experience. Recognisable by its distinctive hand-dipped red wax seal, the Kentucky bourbon replaces rye with red winter wheat in its mash bill, resulting in a softer, sweeter profile. The whiskey delivers flavours of honey, vanilla, caramel, and baking spices, balanced by gentle oak notes. Its approachable character has made it a favourite among premium whisky drinkers transitioning into the bourbon category. As Indian consumers increasingly seek handcrafted and authentic spirits, Maker's Mark aligns well with evolving luxury liquor trends in India. Approximate bourbon whiskey price in India: Rs 4,500 to Rs 7,000. For bourbon enthusiasts who prefer bold and robust flavours, Wild Turkey 101 remains a standout choice. Produced by the Russell family, one of Kentucky's most respected bourbon-making families, the whiskey is bottled at a higher proof, delivering a fuller body and more intense flavour profile. Wild Turkey 101 offers layers of caramel, toffee, vanilla, orange peel, cinnamon, and charred oak. The higher strength makes it particularly popular among experienced whiskey drinkers and cocktail enthusiasts who want their bourbon to retain character in mixed drinks. As premium bars and cocktail programmes expand across major Indian cities, brands like Wild Turkey are becoming increasingly visible in the country's premium spirits ecosystem. Approximate bourbon whiskey price in India: Rs 5,000 to Rs 8,000. Woodford Reserve has become synonymous with premium bourbon craftsmanship. Produced in small batches at one of Kentucky's oldest distilleries, the brand is often regarded as a benchmark for balanced and sophisticated bourbon. Its flavour profile combines dried fruits, cocoa, vanilla, citrus, spice, and toasted oak, creating a layered and elegant drinking experience. The brand enjoys strong visibility in luxury hotels, premium bars, and fine-dining establishments across India. Woodford Reserve has also benefited from the growing appreciation of premium cocktails, where it is frequently used in classic bourbon-based serves such as the Manhattan and Mint Julep. For consumers looking for one of the best bourbon whiskey brands in India with strong global recognition, Woodford Reserve remains a compelling option. Approximate bourbon whiskey price in India: Rs 6,500 to Rs 10,000. Buffalo Trace has emerged as a cult favourite among bourbon collectors and enthusiasts worldwide. Produced at the historic Buffalo Trace Distillery in Kentucky, the bourbon combines heritage, consistency, and exceptional value. The whiskey showcases notes of caramel, brown sugar, vanilla, dark fruit, and subtle spice, delivering complexity without overwhelming the palate. Its award-winning reputation has helped drive interest among India's growing community of premium whiskey collectors. Although availability can vary across states, Buffalo Trace continues to be one of the most sought-after imported bourbon brands in India, particularly among consumers exploring premium American whiskey for the first time. Approximate bourbon whiskey price in India: Rs 4,500 to Rs 8,500. One of the most significant developments in the global whiskey industry is the rapid growth of Ready-to-Drink cocktails. Bourbon-based RTDs such as Whiskey Cola, Bourbon Highball, and canned craft cocktails are attracting younger consumers seeking convenience without compromising quality. While the RTD category in India is still developing compared to mature markets like the United States and Japan, premium canned cocktails are witnessing increasing demand in urban centres. International whiskey brands are closely monitoring this shift, recognising that RTDs can serve as an entry point for new consumers who may later graduate to full-strength bourbon expressions. The rise of home entertaining, music festivals, premium convenience stores, and modern retail formats is expected to further support the growth of bourbon-based RTD offerings in the coming years. Explore more: Top 5 Ethnic Wear Brands For Women To Shop This Festive Season Best Coffee Cafes to Visit This Monsoon Top Streetwear Brands to Shop in India Selecting the right bourbon depends largely on personal taste preferences. Understanding factors such as mash bill composition, barrel ageing, proof level, and flavour profile can help consumers make more informed choices. The rise of bourbon reflects broader changes within the Indian spirits market. Consumers are becoming more adventurous, better informed, and increasingly willing to explore international whiskey styles beyond Scotch and domestic brands. This shift is being supported by premiumisation, expanding retail availability, and evolving cocktail culture. From heritage labels such as Jim Beam and Maker's Mark to enthusiast favour

₹500-₹1,000 more: How military canteen Scotch was allegedly sold at premium in Kapra Acting on credible information, a team led by Malkajgiri Enforcement Circle Inspector Kotamma searched the accused's residence By Newsmeter Network₹500-₹1,000 more: How military canteen Scotch was allegedly sold at premium in Kapra Hyderabad, August 18: Malkajgiri Enforcement officials seized 22 bottles of expensive Scotch whisky from a person who allegedly procured it from a military canteen. According to officials, the accused, identified as Radha Kurushyamal, a defence-related person residing in Shakthi Nagar, RK Puram, Kapra, was selling the defence liquor at higher prices in the Kapra area. Acting on credible information, a team led by Malkajgiri Enforcement Circle Inspector Kotamma searched the accused's residence. During the inspection, officials reportedly found and seized 22 bottles of Scotch liquor. During questioning, officials allegedly found that the accused had been purchasing the liquor from a military canteen and reselling it to customers at prices higher than the original purchase cost. He was reportedly charging an additional ₹500 to ₹1,000 per bottle, depending on the liquor. Officials said the liquor was allegedly being sold for commercial gain despite having been procured through a military canteen. The enforcement team seized the bottles during the operation and handed them over to the Kapra Excise Station for further action. Malkajgiri Enforcement Assistant Commissioner Pradeep Rao confirmed the seizure and said the accused and the seized liquor had been handed over to the Kapra Excise authorities. The department is expected to conduct further inquiries into the source of the liquor and the alleged resale activity. Officials are also examining whether the accused had been involved in similar sales earlier and whether others were connected to the alleged activity. The enforcement authorities reiterated that liquor obtained through channels meant for authorised beneficiaries cannot be diverted for unauthorised commercial sale. Further action will be taken based on the findings of the investigation.

Bardstown Bourbon Company Drops 2 Limited Edition Offerings Bardstown Bourbon Company To Release Lochs of Jura Barrel Finish & 2026 Discovery Bardstown Bourbon Company, one of the top whiskey producers in the nation, is known for its innovation, taking big swings in creativity that routinely pay off. Bardstown Bourbon Company once again is delivering imaginative barrel finishes and blends by way of its two new limited edition offerings. Bardstown Bourbon Company’s wares have graced these pages in previous times and for good reason. The brand’s origin series, along with its collaborative releases and the Discovery Series, has enraptured whiskey fans the world over. For this year’s annual releases, Bardstown is happy to unveil its Lochs of Jura Barrel Finish Whiskey and Discovery Series 2026. First, let’s take a look at the Lochs of Jura Barrel Finish Whiskey. The brand’s approach for this unique barrel finish started with a blend of straight bourbon and rye whiskies from Indiana and Kentucky aged between 10 and 12 years that spent an additional 32 months in sherry casks that once housed Scotch whisky from the remote Isle of Jura. “These releases started from two different questions,” said Dan Callaway, Master Blender, Lofted Spirits. “Discovery asked how far we could take an already exceptional blend. Lochs of Jura asked what unique character these remarkable casks could contribute over time. Both led us somewhere unexpected, and that’s where the exciting whiskey discoveries happen.” Callaway added, “At Bardstown Bourbon, we are relentless in pursuit of flavor and no whiskey typifies this like the Isle of Jura. With just 238 residents, Jura is not just remote – its location offers a unique fingerprint of flavor singular to these barrels.” The experiment is paying off so far, with Lochs of Jura Barrel Finish getting awarded 99 points at the 2026 International Wine & Spirit Competition. The bottle, which sits at 104 proof, is the highest score in this year’s North America judging. For the Discovery Series 2026, Bardstown Bourbon Company blended a trio of 7-, 10-, and 11-year-old bourbons aged in the high floors of the rickhouses, and finished for four months in Garryana oak barrels. This bottling is the second to use the Garryana oak barrels, the first being the Distillery Reserve Cascadia. The Discovery Series 2026 sits at a hefty 112.8 proof, with the Garryana oak, a tree native to the Pacific Northwest, imparting its mark on the final flavor. Bardstown, for the first time, enlisted commissioned artwork inspired by the whiskey. Louisville artist Margaret Archambault crafted each design after sampling the whiskies. These releases also mark new territory for Bardstown with the Discovery moving to annual releases instead of numbered ones, and broadening its Finishing Series 2026 Discovery and Lochs of Jura Barrel Finish will be available nationwide in limited quantities starting August 21, 2026, and offered at a suggested retail price of $139.99 for each 750 mL bottle. Learn more here. — Photo: Bardstown Bourbon Company

My senses are pleasantly assaulted by the smell of beer the moment I walk into the Amrut Distillery in Bangalore, a prominent landmark in the semi-industrial suburb of Kambipura, off Mysore Road. Which is odd, because I’m here to learn about whisky. Perhaps it’s because I’ve spent the one-and-a-half-hour drive over fantasising about discovering the city’s best brews later that day. Or perhaps some long-dormant corner of my science brain remembers that beer and whisky share the same starting point. Either way, the boozy aroma follows us deeper into the compound. We pass manicured lawns, a mini botanical garden growing ingredients such as cinnamon and lemongrass used in whisky-making, and a row of charming, yellow-walled staff quarters. Then come the barrels: a vast collection of well-used casks imported from the UK. Standing guard over them is an unlikely security detail: an indie dog that appears to be taking its job extremely seriously. For one slightly deranged moment, I wonder whether dogs can develop a preference for spirits. Before I can investigate, we’re ushered into the 39-year-old plant producing one of India’s most celebrated single malts. Inside Amrut Distillery, home to one of India’s most celebrated single malts Amrut’s story began almost four decades before this facility was established in 1987. Speaking to Rakshit Jagdale, the third-generation head and MD at the launch of Amrut Kranthi, the company’s 53rd whisky expression, I learned of its revolutionary history. It all started with his grandfather, J. N. Radhakrishna Rao Jagdale, who set up a small blending and bottling unit on what was then the outskirts of Bangalore in 1948. The first product was Silver Cup Brandy, followed by Amrut Triple X Rum, which found a loyal customer base through the Canteen Stores Department of the Indian armed forces from the early 1960s. The next chapter began in 1972, when Rakshit’s father, Neelakanta, joined the business. He wanted Amrut to move beyond blending and bottling, so the company installed a small rectification column, began distilling grape brandy in 1975 and malt whisky by 1979-1980. When Rakshit joined the business in 1999, before heading to Newcastle for an MBA, the family still didn’t have any concrete plans for single malts, he says. It was during his time in the UK that his father suggested a hands-on marketing experiment to test whether the world was ready for an Indian single malt. He sent Rakshit miniature samples of matured Amrut malt, which he carried to pubs across Newcastle, Glasgow, Edinburgh, Birmingham and London, asking owners to taste it and serve it to their customers. The experiment was as much about challenging a perception as selling a whisky. At the time, Indian single malt wasn’t a category. It didn’t exist. The very idea of one was, by Rakshit’s own account, almost ludicrous. Yet the response was promising. Drinkers were surprised to discover that they were sipping an Indian single malt, and even more surprised by how much they liked it. Satisfied, Rakshit returned to the family with his findings, giving Amrut the confidence to take the idea seriously. The result was India’s first indigenously distilled, matured and bottled single malt whisky, which debuted on August 24, 2004. Not in Bangalore, the birthplace of the company, but at Café India, an Indian restaurant in Glasgow. The now-coveted whisky launched in India in 2010, six years later. That same year, world-renowned whisky critic Jim Murray scored Amrut Fusion 97 out of 100, ranking it the third-finest single malt whisky in the world. The backstory helped put the distillery visit into perspective. Our guide, Lenin, dressed in formals and reminding me of a high-school Chemistry teacher, seemed genuinely delighted by the exercise, calling it a chance to “revise” his knowledge. It was clear he loved the subject as he took us through every stage, from cleaning the malted barley to the final bottling. Pre-cleaning The process begins with malted barley, sourced from northern Indian states including Haryana, Punjab and Rajasthan. The peated barley used for some expressions comes from Scotland. “Even though the malt arrives around 99 per cent clean, Amrut’s standard is 100 per cent,” Lenin explains. So it goes through another round of cleaning to remove any remaining particles. Milling Next, the barley is milled into three components: 20 per cent large husk, 70 per cent medium grits and 10 per cent fine flour. Lenin chants the 20:70:10 ratio like an incantation, and for good reason. The balance allows water to flow through the grain during mashing, helping extract the maximum amount of fermentable sugars. Get it wrong and the whole process can be compromised. Mashing The milled barley meets 7,500 litres of hot water at a little over 60°C. I peer into the first tank, where large wheels churn the mixture inside. Here, enzymes break down the starches in the grain into fermentable sugars, creating the liquid that will eventually become whisky. Fermentation This is where I finally clock that dominating smell of beer. Until this point, whisky and beer essentially follow the same broad production process. Giant silver stainless-steel washbacks, which look like dangerously tempting beer pools, sit across a mezzanine floor, fermenting the wash before it heads for distillation. Lenin tells us Amrut’s whisky ferments for about five days, while beer typically takes longer. The resemblance is unmistakable. After this, however, the two part ways. Distillation The next stop is dominated by what look like gleaming golden time machines: the stills. Amrut uses double distillation in pot stills. The fermented wash is heated in the first still, separating the alcohol and other compounds, before the spirit is distilled again in the second. The process, with its prolonged contact with copper, helps shape the character of the new-make spirit. This is also where we get to taste the spirit before it has picked up any colour or influence from wood. A distillation test gives us two clear spirits to sample: one made with peated barley and the other with unpeated barley. Even at this raw stage, the difference is striking. Maturation I’m still reeling from the sting of the freshly distilled spirit when we enter the maturation warehouse, where things slow down considerably. Amrut has about 25,000 casks currently maturing, we’re told, in 100-litre, 200-litre and 500-litre casks, including barrels that previously held Jack Daniel’s. This is the part of whisky-making that cannot be hurried. The clear spirit spends years interacting with the wood, gradually picking up colour, flavour and complexity. Then I’m handed a sturdy Glencairn glass filled to the brim with ruby-coloured liquid. It’s a nine-year-old whisky matured in powerful sherry casks. I take a tentative sip—who knows how strong it’s going to be?—but the usquebaugh lands surprisingly softly on the tongue, leaving behind a warm, spicy and fruity finish. Bottling hall From the atmospheric warehouse, we move into the bustling bottling hall, where more than 60 per cent of the employees are women, a mandate from the Jagdale family. I exchange smiles and a few words with the women tilting bottles upside down, which Lenin tells me is the best way to check for impurities. Meanwhile, a large digital inspection light box, tallying the day’s output, draws everyone’s attention to the front. Finally, we walk through to the distribution unit, with large moving trucks parked outside. According to Amrut’s Brand & Consumer Marketing Leader, Akash Rohit G, the company sells around 1.3-1.5 lakh cases of Indian single malt a year, including about one lakh cases in India, with the remainder going overseas. The plan is to increase production by another 30 per cent, with the necessary infrastructure already under development. Outside, the front of the facility is also being transformed into a sprawling experience centre, where whisky enthusiasts will eventually be

AI generated summary, newsroom reviewed If you still think of blended Scotch whisky as the safe choice next to a flashy single malt whisky, then Scotch Whisky Masters 2026 awards might change your mind. Judged blind, 9 blended Scotch whisky bottles walked away with the top Master medal in 2026, and the range among them is wild. You have Johnnie Walker Black Ruby, a bottle you can pick up for the price of a nice dinner, sitting in the same circle as Royal Salute 62, a whisky that comes in a crystal decanter finished with real gold. In between are three more bottles worth knowing: Royal Salute 21 Year Old, The Sassenach, and a mysterious 30-year-old from That Boutique-y Whisky Company. Here's a closer look at the 5 best blended Scotch whisky bottles 2026 including Johnnie Walker Black Ruby, Royal Salute 21, The Sassenach, That Boutique-y Whisky Company Blended Grain, and Royal Salute 62 Gun Salute. All of them emerged as winners at the Scotch Whisky Masters 2026 awards. If you are looking for the best blended Scotch whisky bottles to explore in 2026, these Master medal winners are a good place to start. Know why these 5 best blended Scotch whisky bottles earned their medal. The Johnnie Walker Black Ruby whisky is the youngest bottle on the list, and arguably the most forward-thinking. It is the first new addition to the core Johnnie Walker range since Dr. Emma Walker took over as master blender in 2022, and it shows a real point of view. The whisky is built around Roseisle, with whiskies from Clynelish, Glenkinchie, Cardhu, Cameronbridge, and Caol Ila rounding it out. Casks that previously held red wine, oloroso sherry, and Pedro Ximenez sherry give it notes of berries, figs, plums, and maraschino cherry. For a whisky bottle that costs less than a round of cocktails, winning a Master medal is a genuinely impressive result. Award: Master Category: Blended, Super-Premium Johnnie Walker Black Ruby Price: $33 / £27 ABV: 40%. If any bottle on this list belongs next to a crystal glass and a proper sit-down dinner, it is the Royal Salute 21 Year Old whisky. Royal Salute 21 Year Old dates back to 1953, when it was created for the coronation of Queen Elizabeth II, and every whisky in the blend has to be at least 21 years old. Expect pear, citrus, vanilla, marmalade, hazelnut, and a light touch of smoke. It is polished and dependable, which is exactly why it has remained one of the most recognized luxury blends in Scotch for decades. Award: Master Category: Blended, Aged Between 19 and 30 Years Royal Salute 21 Year Old Price: $210 / £110 ABV: 40%. The Sassenach whisky comes from an unexpected pairing: actor Sam Heughan and entrepreneur Alex Norouzi. More than half of the blend is single malt whisky aged nine to 12 years, mixed with a 20-year-old organic single grain, then finished in Madeira casks. At 46% ABV, it also has more weight and grip than most blends you will find on a shelf. On the palate, expect fruit, grainy sweetness, chocolate fudge, baked banana, and dried orange blossom. Award: Master Category: Blended, No Age Statement The Sassenach Price: $130 / £80 ABV: 46%. This one's for anyone who likes a bit of mystery with their pour. That Boutique-y Whisky Company Blended Grain is the only independently bottled whisky among the nine Master winners in 2026, and the distilleries behind it have never been revealed. At 30 years old, it spent time in refill ex-bourbon casks and small ex-sherry octaves, picking up honeycomb, red grapes, shortbread, orange peel, butterscotch, and polished oak along the way. It's bottled without chill filtration and with no added color, which lets you taste it exactly as it came out of the cask. It's proof that grain whisky, often overlooked, can age into something genuinely special. Award: Master Category: Blended Grain, Ultra-Premium That Boutique-y Whisky Company Blended Grain Price: $94 / £74.95 ABV: 45.8%. And then there is this. Royal Salute 62 Gun Salute Whisky Original Reserve does not list an age on the bottle, but Royal Salute considers it the oldest whisky it makes, built from rare, well-aged stock passed down through generations of master blenders. Inside, you will find sweet orange, nuts, oak, smoke, plum, dark chocolate, and cinnamon, layered in a way that rewards slow sipping. The whisky itself would be a talking point on its own, but the packaging seals the deal: a hand-crafted crystal decanter finished with 24-carat gold, made as much for display as for drinking. Award: Master Category: Blended, No Age Statement Royal Salute 62 Gun Salute Price: Approximately $3,375 / £2,700 ABV: 43%. Ultimately, the right whisky bottle comes down to taste. But if you are looking for a blended Scotch worth opening, these five give you an excellent place to start.

Heaven Hill Brands has teamed up with E!’s new competition series Cocktail Wars, featuring Deep Eddy Vodka, PAMA Pomegranate Liqueur, Domaine de Canton and Hpnotiq. The 10-episode show premieres on Tuesday 18 August at 10pm ET, with two back-to-back episodes. The series is hosted by former NSYNC bandmates Lance Bass and Joey Fatone, alongside mixologist Melissa Brooke. Each episode features three mixologists competing for a $10,000 prize. Contestants create original cocktails in fast-paced challenges designed to test creativity, technical skill and showmanship. Several brands from the Heaven Hill portfolio appear in featured episodes throughout the season. The partnership culminates in the finale with Deep Eddy Espresso Vodka, the newest line extension from Deep Eddy Vodka. The expression combines the brand’s Original Vodka with espresso flavor. It offers “an approachable way to enjoy the enduring popularity of coffee-forward cocktails, including the Espresso Martini,” the company said. 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. “Cocktail culture is built on creativity, discovery and connection, making Cocktail Wars a natural fit for Heaven Hill and our brands,” said Matt Blevins, chief marketing officer at Heaven Hill Brands. “This partnership gives us an exciting platform to showcase the versatility and personalities of our brands while celebrating the talented professionals who continue to move cocktail culture forward.” Two of the company’s cocktail and spirits experts will also appear on the show. Elayne Duff, global director of advocacy, and Lynn House, national spirits specialist and portfolio mixologist, feature in select episodes. Duff brings more than two decades of spirits-industry experience to the role. She was the first Head Mixologist and Luxury Spirits Ambassador for Diageo USA and has appeared on Bar Rescue. House was named Best US Brand Ambassador at the 2022 Tales of the Cocktail Spirited Awards. She also earned American Whiskey Brand Ambassador of the Year in 2023. “We’re incredibly proud to have Elayne and Lynn representing Heaven Hill on Cocktail Wars,” added Blevins. Founded in 1935, Heaven Hill Brands is the largest independent, family-owned spirits company in the US. It is also the world’s second-largest holder of Kentucky Bourbon and the third-largest supplier of Tequila. Celebrity guest judges include Lauren Graham, Seth Green, Rachel Maddow, and Braun Strowman.

Maker’s Mark has announced the 2026 release of its Cellar Aged bourbon, combining 11-, 12- and 14-year-old whiskeys. The annual limited release will reach select US retailers on September 1 at a suggested retail price of $175. Now in its fourth year, the release marks one of the most mature blends produced by the Kentucky distillery to date. The bourbon is bottled at cask strength, at 112.1 proof (56.05% ABV). It brings together 49% 11-year-old, 33% 12-year-old and 18% 14-year-old bourbons. The whiskey is aged in the brand’s traditional warehouses before spending additional time maturing in a limestone cellar built into the shelf surrounding Star Hill Farm. “The limestone shelf that surrounds Star Hill Farm has shaped our bourbon from the very beginning, thanks to the innovative spirit of my grandparents, Margie and Bill Samuels Sr., who chose this land in 1953 for its exceptional water source and natural watershed,” said Rob Samuels, Maker’s Mark managing director and eighth-generation whisky maker. Samuels added that the decision to build a LEED-certified cellar into the same limestone shelf was one “some considered an unreasonable decision.” 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. “This year’s Cellar Aged release is a testament to how our environment continues to shape the whisky’s final profile,” he said. Dr Blake Layfield, master distiller for Maker’s Mark, described the release as a pursuit of “flavor through patience, precision and a deep understanding of how bourbon evolves over time.” “After aging in our traditional warehouses, the bourbon spends additional time in our limestone cellar, where cooler maturation allows the fruit to shine while keeping the oak in balance,” Layfield said. According to the official notes from the brand, the bourbon opens with aromas of dark cherry, clove, vanilla bean and soft orchard fruit. On the palate, notes of honey, brown sugar and ripe plum precede a finish accented by almond, nutmeg and crisp green apple. Following its US launch, the bourbon will roll out in the UK, Germany, Korea, Japan, Australia and Global Travel Retail later this year and into 2027. Maker’s Mark, part of the Suntory Global Spirits portfolio, will host a launch event ahead of the Kentucky Bourbon Festival on September 10 for ticketed guests aged 21 and over. From September 14, visitors can book an exclusive distillery tour offering behind-the-scenes access to the Cellar Aged process.

Bardstown Bourbon Company has revealed two limited fall expressions, 2026 Discovery and Lochs of Jura Barrel Finish Whiskey. Both releases will roll out nationwide in the US in limited quantities from August 21, 2026, priced at US$139.99 per 750ml bottle. Lochs of Jura Barrel Finish began as a bespoke blend of straight bourbon and rye. It then spent an additional 32 months in ex-bourbon and ex-sherry casks sourced from Scotland’s remote Isle of Jura. The casks previously matured single malt Scotch whisky. According to the brand, they contribute layers of ripe fruit, soft malt, subtle smoke, and maritime character while preserving the whiskey’s bourbon foundation. “At Bardstown Bourbon, we are relentless in pursuit of flavor and no whiskey typifies this like the Isle of Jura,” said Dan Callaway, master blender at Lofted Spirits. “With just 238 residents, Jura is not just remote – its location offers a unique fingerprint of flavor singular to these barrels.” The 59-gallon sherry casks proved too large to store in the ricks. Instead, the team placed them in the warehouse aisles for 32 months. Lochs of Jura Barrel Finish was recently awarded 99 points at the 2026 International Wine & Spirit Competition. This was the highest score given in this year’s North American judging. The whiskey is presented at 104 proof. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. The 2026 Discovery release begins with a blend of seven, 10 and 11-year-old bourbons. A four-month finishing period in custom-made Garryana oak barrels adds further layers of spice and structure. Garryana oak, also known as Oregon White Oak, is native to the Pacific Northwest and grows in the Willamette Valley. Prized for its strength and scarcity, its dense grain slows oxidation and evaporation while lending flavors such as clove and nutmeg. This year’s Discovery is the second Bardstown Bourbon release to explore the oak, following the Distillery Reserve Cascadia earlier this year. The 2026 Discovery is bottled at 112.8 proof (56.4% ABV). According to the official notes from the brand, it opens with toasted oak, burnt sugar and baked apple cobbler, with dried cherry and cinnamon bark across the palate, leading to a long, warming finish. “These releases started from two different questions,” said Callaway. “Discovery asked how far we could take an already exceptional blend. Lochs of Jura asked what unique character these remarkable casks could contribute over time. Both led us somewhere unexpected, and that’s where the exciting whiskey discoveries happen.” The releases also mark a first for the company’s annual bottlings. Both feature original commissioned artwork inspired by the whiskey itself. Louisville artist Margaret Archambault created each piece after experiencing the liquid. She translated aroma, flavor, and texture into visual art for the bottles and packaging. The new design also signals an evolution for both series. The Finishing Series expands on the brand’s limited-edition collaborations, while Discovery moves from numbered to annual releases.

Curraghmore Whiskey will release its 2026 Triple Cask Single Pot Still Irish Whiskey from 1 September 2026, alongside a limited Virgin French Oak Single Cask from the newly launched Annamh Collection. The estate whiskey, based at Curraghmore Estate in Portlaw, Co. Waterford, will bottle the new expression at the end of August. Founded by Richard De La Poer Beresford, Earl of Tyrone, Curraghmore Whiskey is distilled from barley and oats grown on the historic estate. The triple-distilled Single Pot Still Irish Whiskey draws on three cask influences, each selected by Master Distiller Noel Sweeney. According to the official notes from the brand, the whiskey offers “notes of coffee, tobacco, tropical fruits, mango, pineapple” with “a cinnamon finish.” The 2026 edition has benefited from an additional year of maturation since the 2025 bottling. Launching alongside it is a release of just 110 bottles from the Annamh Collection. The Virgin French Oak Single Cask is available in both cask strength and 46% abv editions. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. The expression represents one of the three cask components used in the Triple Cask. Bottled independently, it isolates a single layer of the finished whiskey. The Virgin French Oak Single Cask will be followed by an Ex-Bourbon Single Cask later in 2026. The collection will be completed with an Ex-Oloroso Sherry Single Cask in 2027. “Annamh is the Irish word for rare and of the earth,” said Richard De La Poer Beresford, Earl of Tyrone, founder of Curraghmore Whiskey. “It perfectly describes what this collection represents, which is for the whiskey enthusiast to experience the historical terroir of Curraghmore Estate in its different cask expressions.” He added: “These casks in the Annamh Collection were masterfully selected by the hands of Noel Sweeney. Noel chose these casks as they were his favourite in our portfolio.” Beresford said the collection presents “a deconstruction” of the Triple Cask whiskey. “As a team we are incredibly excited to broaden our portfolio of products to show how Curraghmore Whiskey is making its mark in the whiskey world and what is to follow,” he said. Single pot still whiskey, made from a mash of malted and unmalted barley, is a style unique to Ireland. The category has seen renewed interest as Irish whiskey continues its global growth. The releases are aimed at hotels, golf resorts, restaurants, and specialist spirits merchants, with stockists able to offer a Curraghmore Whiskey Flight featuring the individual cask expressions alongside the Triple Cask.

Regular viewers of my channel will know that I usually dedicate my time to discussing some of the finest whiskies in the world. However, this was an exception. I wanted to talk about what is arguably the worst whisky ever committed to a bottle: the Loch Dhu 10 Year Old. It is terrible, it is mega collectible, and it has fascinated me for a very long time. So what on earth is Loch Dhu? The name is simply a trademark, and the liquid itself was produced at the Mannochmore Distillery in the heart of Speyside. This is important, because Mannochmore is a genuinely brilliant distillery. It produces some sensational whisky, including the Ghost Piper of Clanyard Bay, a 90-point stunner on Whisky Fun that sits comfortably alongside Macallans costing thousands of pounds. Yet back in the mid 1990s, the distillery decided to release this. The first thing you notice is the colour, and I mean seriously, it is black as night. There is no transparency to it whatsoever, and if you shake the bottle, it leaves a dark residue clinging to the glass. Man alive, it is quite a sight. The label boasts of a whisky “as black as the night” with a “rich velvety taste,” patiently rested in charred sherry casks. The reality is rather different. That colour does not come from long maturation in exotic casks, the way the legendary Black Bowmore earns its darkness. This is a mere 10-year-old whisky, and its inky appearance comes almost entirely from a huge dollop of E150a caramel colouring, the only additive permitted in single malt Scotch. Predictably, it drinks about as well as it sounds. It scores just 49 points on Whisky Fun, where the nose is apparently decent but the palate turns bitter. There is a wonderful anecdote about Charles MacLean requesting a dram precisely because everyone knows how bad it is meant to be, only to swiftly switch to something else. That is the whole appeal, really. It is like a car crash. You know you should not look, but you cannot help yourself. 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. This morbid curiosity has created a remarkable secondary market. Loch Dhu has sold over 1,100 times, with a record price reaching around £400 a bottle. Supply is dwindling fast, and in five or ten years there will be almost none left to buy. As the ultimate conversation piece, the world’s worst whisky may just prove a very shrewd investment. Would you spend hundreds of pounds simply to taste how bad a whisky can be? Let me know in the comments. To see the bottle and hear more about its history, check out my YouTube video.

The Islay Spirits Company, producer of The Original Islay Rum and the island’s first dedicated rum distillery, has agreed to a distribution partnership with Kirsch Import, one of Germany’s leading premium spirits importers. Under the deal, Kirsch Import will take the brand’s core portfolio into new accounts across Germany, building on the distillery’s direct-to-consumer sales, which already ship domestically in the UK from its website. The core range comprises three expressions. The Original Islay Rum Barrel Aged is rested in ex-peated Islay whisky casks. The Original Islay Rum Geal is a pure single white rum. The Original Islay Rum Peat Spiced is smoked over a peat fire. Islay is known globally for its whisky. Rum has been made at The Islay Rum Distillery since production began in January 2022. The distillery operates from the restored Old Lemonade Factory in Port Ellen. It is led by head distiller and distillery manager Ben Inglis. In May this year, the distillery released its first single cask expression, The Original Islay Rum Sherry Wood, limited to 390 bottles. The German deal follows a run of international recognition for the business. The Original Islay Rum Barrel Aged took Double Gold at the San Francisco World Spirits Competition 2026, scoring 98 points. 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. It also won Gold at the International Wine & Spirit Competition 2025 and was awarded three stars at Great Taste 2026, judged by more than 500 food and drink experts. Kirsch Import was founded in 1976 by Dieter Kirsch and is celebrating its 50th anniversary this year. The family business, based near Bremen, is now run by second-generation Christoph Kirsch and supplies retailers and the hospitality trade across Germany with more than 4,500 spirits, including one of the country’s most extensive whisky portfolios. Andrew Crook, director at The Islay Spirits Company, said: “As a family-owned, independent business, we feel very closely aligned with the Kirsch Import team. They share our values in good, honest business and they have seen the magic of The Original Islay Rum.” He added: “Germany is one of the most knowledgeable spirits markets in the world, and its drinkers already have a deep affection for Islay whisky. Kirsch has spent 50 years earning the trust of that audience, and there’s no better partner to introduce our rum to it.” Christoph Kirsch, managing director at Kirsch Import, said: “Fifty years in this business makes you careful about what you take on. We get offered a lot of rum and say no to most of it, but this is their own spirit, distilled in Port Ellen, not bought in and dressed up.” Kirsch continued: “Islay is home ground for us. We have sold whisky from that island to German drinkers for decades, so we know the audience will be curious about this one.”

Inside Renegade Distillery’s rum-making potential Renegade Rum Distillery is seeking a buyer. So, what precisely would an acquisition include? The Spirits Business takes a closer look at the Grenadian facility’s capabilities, existing stocks, and future prospects. Creating rums with a strong regional identity and flavours reminiscent of the land they came from was always at the heart of Renegade Rum Distillery’s ethos. The distillery was founded by Mark Reynier in 2022. Reynier’s previous experience included spearheading the revival of Scotch whisky distillery Bruichladdich on Islay and establishing Waterford Distillery in Ireland. His passion for spirits with terroir is well-known throughout the industry. Now, the distillery is seeking a new buyer, under the watchful eye of EY-Parthenon Caribbean. The Spirits Business has been closely following the development of the sale, exploring in detail Renegade’s commitment to Grenada, including its unwavering support for local farms and communities. But supporting local people on the island is only possible due to the high-quality rums Renegade has become renowned for. Renegade sources sugarcane from 12 neighbouring farms, and within hours of harvesting, the sugarcane is milled and prepared for fermentation. To make Renegade Rum, sugarcane is harvested from 12 neighbouring farms – and within hours, it is milled and begins fermentation. The distillation has been designed to be as sustainable as possible, and each bottle of rum is assigned a ‘cane code’ so drinkers can trace the rum back to the specific farm, plot and harvest date, providing total transparency. Plus, while the distillery processes sugarcane, it is able to also process molasses. Furthermore, since its inception, every release of Renegade Rum has been bottled without chill filtration, added colouring or sugar. And in addition to being able to process sugarcane, Renegade is also able to create rum from molasses. Below, Maria Daniel, managing partner at EY-Parthenon Caribbean, gives further details about the state-of-the-art distillery and its world-class rums. How significant is Renegade Distillery’s ability to create rums from both sugarcane juice and molasses? How does this approach differ from other rum producers? Renegade Distillery has the capability to produce rum from both fresh sugarcane juice and molasses – the design of the plant gives it that flexibility. Fresh cane juice produces distinctive terroir-driven rums that reflect the cane variety and growing conditions, while molasses allow for year-round production and the creation of traditional rum styles. This dual capability gives Renegade the opportunity to diversify its product portfolio. It also gives the opportunity to develop innovative blends that combine the characteristics of both types of rum. This differs from other rum producers because most are either molasses or sugarcane juice. What current production capacity exists and what opportunities are there to scale? The distillery currently has production capacity of approximately 500,000 litres of pure alcohol (LAA) per annum, supported by a purpose-built, modern production facility designed with scalability and operational flexibility in mind. The facility was developed to support phased growth, offering purchasers multiple pathways to increase production. The milling and distillation infrastructure can support significantly higher throughput, and the operating model has been designed to accommodate alternative feedstocks, including both sugarcane and molasses, providing flexibility to optimise production based on market conditions and product objectives. Production could increase to approximately one million LAA per annum through either expanded agricultural supply or increased use of molasses, with longer-term potential to reach approximately2 million LAA per annum through a combination of these approaches. The facility’s design, duplicated operational systems and flexible production provides operational resilience. For prospective purchasers, the key attraction is that the asset offers not only a substantial existing production platform but also a clear opportunity to scale output using infrastructure that was intentionally designed to accommodate future expansion and support broader export market growth. What liquid is currently maturing and what stocks would the new owner also acquire? At the date of the last inventory count, approximately 1.13 million litres of absolute alcohol (LAA) were held across a diverse portfolio of casks and age profiles, providing immediate access to both mature and developing inventories. The stocks comprise cane juice distillates produced using both pot and column stills, matured under tropical conditions in a variety of high-quality oak casks, including ex-bourbon, French oak, Andean oak and virgin oak barrels. This diversity provides a broad range of flavour profiles and blending opportunities across premium, super-premium and limited-edition product categories. Importantly, the inventory includes spirit across multiple age categories, including stocks distilled as early as 2020 and 2021, which are particularly attractive given the scarcity and maturity of these parcels. For a purchaser, this inventory would provide a ready-made source of saleable product from day one, enabling a buyer to enter the market immediately while recommissioning and ramping up distillery operations. The availability of mature and near-mature inventory creates a potential pathway to early revenue generation and customer engagement without having to wait for newly produced spirit to complete the ageing process. How has sustainability been integrated into how the distillery operates? How do you manage water, energy and waste during production? Sustainability has always been a core part of Renegade’s operating philosophy, not just an environmental initiative. From the beginning, the distillery was designed to minimize its environmental footprint while maximizing resource efficiency. Water is carefully managed through monitoring, conservation measures, and wastewater treatment before discharge or reuse where appropriate. Energy efficiency is achieved through modern process equipment, heat recovery, and the use of a biomass boiler fueled by bagasse, reducing reliance on fossil fuels. Waste from production is treated as a resource rather than a disposal problem—for example, bagasse used as biomass fuel, while organic by-products such as vinasse was managed responsibly for agricultural use (irrigation and nutrient loading). Combined with sustainable sugarcane farming practices and environmental stewardship, these initiatives demonstrate that Renegade aims to produce premium rum in a way that is both commercially successful and environmentally responsible. What impact has Renegade had on the surrounding community since opening, including local farmers? Renegade Distillery has had a significant impact on the local community by creating employment, developing technical skills, and supporting Grenada’s agricultural sector. The company leased land from local landowners and employed local field workers to cultivate sugarcane, rather than purchasing cane from independent growers. This created jobs and introduced modern farming practices. Beyond agriculture, the distillery invested in training local employees in distillation, quality control, engineering, and hospitality, helping to build a highly skilled workforce in the rural part of Grenada. Also, it provided opportunities for local communities to seek employment in the rural area rather than migrating to the capital. It improved the socio-economic status of the area in general. What does success look like beyond sales and awards? Building a sustainable business that creates lasting value for Grenada. Success is reflected in developing local talent, creating meaningful employment, supporting the agricultural sector through sugarcane cultivation, and showcasing Grenada’s uniqu

Islay needs no introduction to Scotch drinkers. The small island produces some of the most recognizable whisky in Scotland. There are 11 distilleries currently operating there, and despite this relatively small number, the Islay category carries huge weight at whisky competitions. One such competition is the Scotch Whisky Masters, which announced its 2026 results earlier this month. The competition is run by The Spirits Business and judged blind. Islay single malts took two Master medals, 10 Golds and one Silver. Six of those Gold medals were awarded to no age statement (NAS) whiskies, which themselves are often overlooked. In fact, this category offers great value for money and a way into Islay that doesn’t involve shelling out hundreds. So, let’s take a look at the NAS Islay single malt Scotch winners from the Scotch Whisky Masters 2026. Kilchoman Machir Bay Award: Gold Category: Single Malt: Islay – No Age Statement Tasting Notes: Lemon zest, vanilla, floral notes, peaches, pears, spices, tropical fruit, sultanas, smoke, honey, malt, butterscotch, black pepper, sea salt, citrus, maritime peat smoke 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. Find Your Next Bottle: $49 / £43 Kilchoman is the only farm distillery on Islay. It was founded by Anthony Wills in 2005 at Rockside Farm on the Rhinns, on the west coast of the island, and it was the first new distillery built on Islay in 124 years. It remains family-owned, with Wills as managing director and his three sons working in sales and marketing. Machir Bay arrived in 2012 as the first core expression, named after the beach a short walk from the distillery. It is a vatting of roughly 90% ex-bourbon barrels and 10% oloroso sherry butts, bottled at 46% ABV without chill filtration or added color. The barley for it is heavily peated malt from Port Ellen Maltings at around 50 ppm. Kilchoman also floor malts a portion of its own barley on site, grown at Rockside, which goes into the separate 100% Islay release. Ardnahoe Infinite Loch Award: Gold Category: Single Malt: Islay – No Age Statement Tasting Notes: Sea-spray, Islay peat, dark chocolate, menthol, fresh fruits, bonfire notes, smoky, zesty finish Find Your Next Bottle: $60 / £55 Ardnahoe sits on the north-east coast of Islay, between Bunnahabhain and Caol Ila, looking across the Sound of Islay to Jura. It was built by Hunter Laing, the Glasgow independent bottler run by Stewart Laing and his sons Andrew and Scott, and opened in April 2019. Jim McEwan, previously of Bruichladdich, came out of retirement to set up production, and the distillery is now managed by David Livingstone. It has certainly made waves amongst drinkers since its debut. The equipment is unusual for the island. Ardnahoe uses worm tub condensers, the only ones on Islay, and its lyne arms run to 24.5 feet. Infinite Loch was released in September 2024 as the first permanent core bottling, following the limited Inaugural Release earlier that year. It is bottled at 50% ABV, non-chill filtered, and natural in color, from a mix of first-fill bourbon and first-fill oloroso casks. The name refers to Loch Ardnahoe, the distillery’s water source. Port Askaig 100 Proof Award: Gold Category: Single Malt: Islay – No Age Statement Tasting Notes: Buttered rye, honeyed lemon zest, coal smoke, milk chocolate, ginger, citrus, peat smoke, caramel, aniseed, raspberry leaf, chocolate limes Find Your Next Bottle: $75 / £60 Port Askaig is not a distillery, but a village and ferry port on the north-east coast of Islay, and the name was taken for a range launched in 2009 by Elixir Distillers, the bottling business founded by Sukhinder and Rajbir Singh of The Whisky Exchange. Elixir does not disclose which distillery supplies the whisky. The 100 Proof refers to 100 degrees British proof, which works out at 57.1% ABV. American readers will find the same bottling labeled as 110 Proof. It first appeared in 2015 and was later withdrawn, then returned in May 2026, matured in unrinsed first-fill bourbon barrels and released in small batches of around 60 casks at a time. Head blender Oliver Chilton said Elixir had “now nurtured the 100 Proof spirit since distillation, allowing us to deliberately shape a rich flavor profile.” Ardnahoe Bholsa Award: Gold Category: Single Malt: Islay – No Age Statement Tasting Notes: Red fruits, walnuts, orange zest, peat smoke, raisins, dates, ripe plums, peppery finish Find Your Next Bottle: $89 / £58 Bholsa joined the Ardnahoe core range in March 2025, six months after Infinite Loch, and takes its name from the caves on the north coast of the island. It is bottled at the same 50% ABV, again without chill filtration or added color, but the cask makeup is different, having been matured mostly in oloroso sherry casks. Ardnahoe filled its first cask in November 2018, so everything in the range is young by Islay standards. The distillery added a third permanent bottling in October 2025, a cask strength 5 year old at 60.9% ABV, and that one picked up a Gold of its own in the Islay cask strength category at this year’s competition. Port Askaig Sherry Cask Award: Gold Category: Single Malt: Islay – No Age Statement Tasting Notes: Smoked damson jam, pepper-seared steak, orange, liquorice, coal smoke, dark chocolate-covered cherries, BBQ meats, cocoa nibs, dried mint, boozy berries Find Your Next Bottle: $79 / £63 The second of the two Port Askaig releases that reached independent retailers in early May 2026, and the newest whisky on this list. It is bottled at 50.5% ABV from small batches of 20 oloroso sherry butts, sourced from the Spanish cooperage Jose y Miguel Martin, with a UK price of £64.95. Oliver Chilton explained the addition by saying that “to make sure our line-up of whiskies is as balanced as the whisky itself, a refined sherry cask expression was needed.” Elixir is also building its own distillery on Islay. Portintruan sits just outside Port Ellen on the south coast and is being fitted with floor maltings and direct-fired wash stills, with Georgie Crawford, previously of Lagavulin, as distillery manager. Kilchoman Batch Strength Award: Gold Category: Single Malt: Islay – No Age Statement Tasting Notes: Red fruits, fresh cherries, heather blossom, peat smoke, toffee, spices, vanilla, fresh crumpets, butter, honey Find Your Next Bottle: $80 / £57 Batch Strength was announced in March 2024 as a permanent addition to the Kilchoman core range, joining Machir Bay and Sanaig. It is not quite a cask strength release, as a small amount of the distillery’s spring water is added before bottling to bring it to 57% ABV, hence batch rather than cask. The whisky is drawn from three cask types, with re-charred red wine casks married to oloroso sherry butts and bourbon barrels, using the heavily peated malt at around 50 ppm. Anthony Wills said at launch that “At 57% vol., Batch Strength is a giant of a dram, it has a raw intensity, that I love.” Kilchoman also took the Silver in this category with Sanaig, making it the most decorated distillery in the flight. What Do You Make of the Results? Six Golds from one flight is a strong showing, and it says something about where Islay is right now that two of the three producers involved have only been distilling for a handful of years, while the third does not distil at all. Kilchoman came away with the most medals of the three, adding a Silver for Sanaig to its two Golds. Have you tried any of these six? Are there any you woul

Some whisky bottles are purchased not just for what’s inside. Hidden Spirits’ new Pop-People Collection is a perfect example. Four Scottish single malts have been given eye-catching, colorful labels that draw almost as much attention as the whisky itself. The Italian independent bottler has released four single malt whiskies where bold art meets fine whisky. The collection features spirits from Clynelish, Glen Garioch, Bunnahabhain, and Tobermory,though the latter two appear under their peated alter egos, Staoisha and Ledaig. The full series has now surfaced at The Whisky Exchange. Here’s a rundown of the standout releases: - Glen Garioch 2014 (11 years) – 99.95 pounds - Staoisha 2013 (12 years) – 99.95 pounds - Ledaig 2009 (16 years) – 137 pounds  - Clynelish 2012 (14 years) – 199 pounds Hidden Spirits unveils the striking Pop-People Collection Behind Hidden Spirits is Italian collector and blogger Andrea Ferrari. He founded the independent bottling company in 2013 and has since been selecting casks that are released under his own label. For the Pop-People Collection, four different Scottish distilleries were chosen. Artist Minea created the vibrant label illustrations, ensuring these bottles are anything but your typical indie releases. Each bottle is inspired by a pop star. The oldest name on the label doesn’t automatically mean the oldest whisky. The lineup includes a 2012 Clynelish that’s 14 years old and was bottled in March 2026. It matured in a hogshead and comes in at a robust 52.2% ABV. According to The Whisky Exchange, you can expect coastal notes, heather, citrus, creamy caramel, and vanilla spice. There’s also a 2014 Glen Garioch. This 11-year-old Highland single malt was drawn from a first-fill bourbon barrel and bottled at 51.9%. Tasting notes point toward malt toffee, vanilla, tropical fruit, coconut, and a spicy finish. Smoky whisky fans get two bottles as well If you prefer smoke in your glass, this collection has you covered. Hidden Spirits selected a 12-year-old Staoisha from 2013. Staoisha is a name often used for peated Bunnahabhain. This Islay whisky comes from a first-fill barrel and is bottled at 51.5%. Balancing that is a 2009 Ledaig. Ledaig is the peated whisky produced at Tobermory on the Isle of Mull. This whisky is 16 years old, matured in a refill hogshead, and is bottled at 53.1%. | Whisky Deals from Whisky Exchange | Week 34 | | Glen Moray Forbidden Fruit | 29,58 pounds | | Mortlach 2003 21 year old bourbon cask signatory | 158,33 pounds (save 55 pounds) | | Redbreast 18 year old | 112,50 pounds (save 40 pounds) | | Red Sport 1991 31 year old Marsala cask | 537,50 pounds (save 300 pounds) | | Suntory Tsukuriwake Cask Collection 2024 | 2395,83 pounds (save 800 pounds) | The Hidden Spirits Pop-People whiskies are available now The Pop-People Collection has now been added to The Whisky Exchange’s range. At the time of writing, all four bottlings are listed as available. The Glen Garioch and Staoisha are priced at 99.95 pounds, Ledaig at 137 pounds, and Clynelish is the priciest of the quartet at 199 pounds, Here’s the lineup at a glance: - Glen Garioch 2014 (11 years) – 99.95 pounds - Staoisha 2013 (12 years) – 99.95 pounds - Ledaig 2009 (16 years) – 137 pounds  - Clynelish 2012 (14 years) – 199 pounds And once you’ve emptied them, these bottles certainly don’t need to be hidden away at the back of the cupboard. FAQ - Which whiskies are in the Hidden Spirits Pop-People Collection? The collection features four single malts: Clynelish 2012, Glen Garioch 2014, Staoisha 2013, and Ledaig 2009. - What makes this whisky collection special? Beyond the whisky itself, the colorful labels by artist Minea really stand out. Each bottle is inspired by a pop star. - Where can you buy the Hidden Spirits Pop-People whiskies? All four bottlings are available from The Whisky Exchange, with prices at the time of writing ranging from £99.95 to £199.

Canadian whisky rarely gets the same attention as Scotch or bourbon, so it is worth looking at what the category managed at this year’s World Whisky Masters. The competition is run by The Spirits Business and judged blind, and the Canada flight came away with six Golds and five Silvers. The six winners come from a broader spread of producers than the country’s reputation for big blends might suggest. Two are bottled in Vermont by a brand built on sourced Canadian rye, one is a 24 year old cask picked out by a British retailer, and the other three are long-standing Canadian names now owned in Scotland and New Orleans. So, let’s take a look at the Canadian winners from the World Whisky Masters 2026. Gibson’s Finest Bold Award: Gold Category: Canada Tasting Notes: Vanilla sweetness, maple, oak, fruits, spice, rye 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. Find Your Next Bottle: CA$35 / £19 / US$23 John Gibson began distilling rye in Pennsylvania in 1837, and by 1856 he had bought a 40-acre riverside site at Gibsonton Mills. The name only became Canadian in 1972, when Schenley revived it using whisky distilled at its Valleyfield plant in Quebec, and William Grant & Sons bought the brand from Diageo in 2002, when it was selling around 300,000 cases a year. Production now takes place at the Hiram Walker distillery in Windsor, Ontario. Bold is an eight year old blend of corn, rye and malted barley whiskies bottled at 46% ABV, and master blender Brian Kinsman, of Glenfiddich and Balvenie fame, built it to be mixed with cola, which is how around 40% of Canadians drink their whisky, according to Whisky Advocate. The judges found “stewed apples, caramel, some burnt sugar, and a little cocoa powder on the finish”. Gibson’s Finest Rare Award: Gold Category: Canada Tasting Notes: Fruit, oak, caramel custard, butterscotch, citrus zest, spiced white pepper, ginger, toffee notes, caramelized sugar Find Your Next Bottle: CA$36 / £19 / US$24 Rare is the 12 year old in the range, bottled at 40% ABV and made in Ontario, which fits with the Windsor production mentioned above. One point worth knowing if you go looking for older reviews is that the Rare name once belonged to an 18 year old, since renamed Venerable, so the same word covers two very different whiskies depending on the vintage of the bottle or the article. Gibson’s took a third medal in the flight as well, with a Silver for its Sterling expression. Seagram’s VO Black Award: Gold Category: Canada Tasting Notes: Citrus, caramel, baking spice, white pepper Find Your Next Bottle: CA$38 / £21/ US$26 Sazerax, the current owner of the Seagram’s brand, dates the original VO blend to 1913, made by Joseph E. Seagram at his Waterloo, Ontario distillery for his son’s wedding, and notes that nobody is certain what the initials were meant to stand for, with very own and very old both in circulation. Waterloo closed in 1992 and production shifted to Valleyfield in Quebec. The brand ended up with Diageo after the Seagram empire was carved up, and Diageo sold it to Sazerac in 2018 as part of a 19-brand package worth $550 million. Seagram’s VO Black is bottled at 45% ABV, at a higher proof than the standard expression, and carries no age statement. It is a cheap, standard blend, but still seems to hold up with the World Whisky Masters judges. They called it “a real crowd-pleasing whisky”. WhistlePig PiggyBack 100% Rye Award: Gold Category: Canada Tasting Notes: Cinnamon, black pepper, tangerine, grapefruit zest, cocoa, cardamom, leather, vanilla, baking spice, citrus Find Your Next Bottle: CA$56 / £43 / US$38 WhistlePig operates from a farm in Shoreham, Vermont, so its appearance in a Canadian flight takes some explaining. The whiskey is Canadian rye, reportedly bought from Alberta Distillers, and matured further before bottling in Vermont. PiggyBack uses a 100% rye mashbill and spends six years in new charred oak. It was among the last whiskeys Dave Pickerell worked on before his death in 2018, and Breaking Bourbon points out the tributes on the packaging, with the pig wearing Pickerell’s Stetson instead of the usual top hat and his birth and death years on the neck wrapper. The 48.28% ABV comes out at 96.56 proof, the 56 matching the year he was born. WhistlePig Small Batch Rye Aged 10 Years Award: Gold Category: Canada Tasting Notes: Allspice, orange peel, anise, oak, char, caramel, rye spice, mint, butterscotch Find Your Next Bottle: CA$133 / £72 / US$90 This is the bottling that launched WhistlePig, five years before the Vermont farm had a working still. The early batches came from Alberta, and that WhistlePig now also buys from MGP in Indiana and has been distilling in Vermont since 2015, with the company acknowledging the mashbill has not always been 100% rye across the whole blend. On the WhistlePig website, it is introduced as “high rye”. The whiskey is ten years old at 50% ABV, aged in new American oak and hand bottled in Shoreham. WhistlePig picked up two more medals in the flight, with Silvers going to Old World Rye 12 and Estate Oak Rye 15. Master of Malt Elbows Up Award: Gold Category: Canada Tasting Notes: Applesauce, wood workshop, raisin scones, spice, crème brûlée, turkey gravy, rum-soaked raisins, chocolate chip cookies, creamy, custard, buttered corn, burnt brown sugar Find Your Next Bottle: CA$112 / £59.95 / $80 Elbows up comes from hockey and from Gordie Howe in particular, and the CBC traced its revival to Mike Myers, who mouthed the words on Saturday Night Live in March 2025 while wearing a Canada is not for sale shirt as Trump pushed tariffs and talked about a 51st state. The phrase entered the Oxford English Dictionary this June. Master of Malt, the UK retailer and bottler, put the name on a Canadian corn whisky from an undisclosed distillery, distilled in 2001 and matured in a refill sherry butt. Its head of whisky Sam Simmons, a Canadian, picked the cask, which yielded just over 900 bottles at 67% ABV, a reference to Confederation in 1867. Master of Malt describes it as “a modest gesture to display that a people, like a whisky, needn’t be big, loud and aggressive to be strong and enviable.” The judges described it as “bold and crisp on the palate, with vanilla and toffee”. What Do You Make of the Results? Six Golds went to whiskies made in three different ways. Two came from a Vermont company bottling rye distilled in Alberta, one from a British retailer who picked a single cask from a distillery it will not name, and three from long-established Canadian brands now owned in Scotland and New Orleans. Only the Gibson’s pair and Seagram’s VO Black are sold mainly to Canadians, which says something about who is currently buying Canadian whisky. Have you tried any of these six? Are there any you would like to get hold of, and what do you make of the awards? Let us know in the comments.

Glen Scotia’s Ashley Smith on championing Campbeltown whisky Ashley Smith explains her role as master blender for Glen Scotia, from creating the whiskies to being a custodian for the Campbeltown distillery. Smith joined Loch Lomond Group from Chivas Brothers in October 2019, first working alongside Michael Henry, the group’s master blender. She became Glen Scotia master blender in September 2024. Her first role involved working on single cask and exclusive cask expressions and with supermarket bulk customers, she tells The Spirits Business. “It gave me a great grounding in all of our brands,” she explains. “With Glen Scotia specifically, I worked on the single cask programme and saw how whisky matures over time, and how it interacts with different cask types.” Despite being master blender for nearly two years, she still feels very new to the position. “It’s a short lifespan in whisky terms, but I’m enjoying the autonomy and the responsibility that I have to nurture Glen Scotia,” she says. Smith has always had a sensitive nose, but she never realised it was something she could make a living from, she says. Her first job in the whisky industry was as a maturation administrator for Beam Suntory. “I guess it was a case of the right place, skills and time,” she says. “When I found out I could pick up differences within the whiskies and subtle aromas, and also more importantly, be able to describe what I was picking up, the master blender there put me under his wing and I fell down the rabbit hole. “I was incredibly passionate about finding out why a blender did what they did and how they did it, and then really what their role was within the wider industry. I knew from that point that was the path that I wanted to follow.” Keeping the Campbeltown style alive Campbeltown is a port town on Scotland’s west coast and is one of the five officially recognised Scotch whisky regions by the Scotch Whisky Association (SWA). It has a rich distilling history, with Smith noting that in its heyday, it was “known as the Victorian whisky capital of the world”, with around 30 distilleries in operation and 9,000 inhabitants in the late 19th century. “Never before and never since has there been such a concentration of distilleries in one town,” she adds. Today, however, the picture is different, with just three distilleries operating in the region, including Glen Scotia. Brave New Spirits-owned Witchburn will join in the near future. “We have an important role to play in championing a style, whereas during the Victorian age, if you were drinking Scotch whisky, you were undoubtedly drinking Campbeltown whisky,” Smith says. Glen Scotia’s signature profile features both fruit and salinity due to the proximity to the sea. “It’s a great balance between the two,” Smith says. “We maintain a lot of the traditional techniques that would have been prevalent in Campbeltown back in the day. It’s very fruit-forward with tropical fruit, and then a distinctive coastal element, with a robustness and oiliness to the spirit.” The distillery, which was founded in 1832, stays true to its past and its regional style, using a rack-and-pinion mash tun that is a 2024 replica of the distillery’s former 120-year-old one. Other elements include long fermentations and a low-gravity wash, which Smith believes are part of Campbeltown’s whisky DNA. “It’s about staying true to Campbeltown and putting us on the map,” she says. “Through our whisky, we’re highlighting the people, spirit and history of the region. Our ethos is very much to celebrate and keep that Campbeltown style alive.” Importance of festivals Campbeltown is quite remote from the main hubs in Scotland, with Smith joking that it was probably easier to reach during the Victorian period, when the town benefited from direct steamships. “But it’s definitely worth the effort,” says Smith. “The region is beautiful, the people are great, and welcoming visitors to our home is incredible. It’s such a scenic journey, and the gorgeous whisky at the end of it. I would encourage anybody to come and visit us.” Since 2014, the annual Campbeltown Malts Festival has taken place towards the end of May. This year, Glen Scotia even held its own mini version a week prior to the big festival, at Loch Lomond Group’s new Luss Distillery, which is less than an hour from Glasgow. Hosting a mini festival at Luss allowed Glen Scotia to give visitors a taster ahead of the main show, which continues to grow in stature and has become a highlight of the town’s summer season. “It just gets more and more vibrant, and more people from across all corners of the globe come and visit us. The reach it gives us is incredible,” she explains. As part of its celebrations, Glen Scotia releases a special whisky to mark the festival each year. The Campbeltown Malts Festival 2026 bottling was a medium-peated whisky that was aged for seven years in first-fill Bourbon barrels before a final six months in ruby Port casks. Smith confides that there was some initial apprehension about the seven-year age, but she was “confident in the quality of our whisky”. “It was one of the parcels of stock I’d initially had an eye on when I was involved with the single cask programme.” There was sentimentality around the release too, as the first Campbeltown Malt Festival edition that Smith worked on from start to finish as master blender. “When it came to taking over from the previous master blender and having the responsibility of creating this year’s edition, I knew I wanted to incorporate that seven-year-old stock just because of the specific character of it,” she says. “It was everything that for me represents Campbeltown – with that lovely coastal salinity and a hint of peat as well. “Traditionally in the region, there would have been coal fires and peat used in the facility making. For four to six weeks of the year, we still produce peated spirits. I wanted to utilise that stock because it is so rare for us, and to see the reception of the whisky at the festival and beyond has been so special.” New whiskies and awards While Glen Scotia’s limited releases give Smith scope to explore different cask finishes, the core range remains a critical focus. Last year, the distillery added a 12-year-old expression to the permanent lineup, together with a refreshed brand identity. “Before 2025, we didn’t have a 12-year-old in the core range,” Smith says. “We had our non-age-statement double cask, which was our entry-level accessible malt, and then it jumped up to 15-year-old. There wasn’t really space in between, so we found that there was a gap.” When the distillery became part of Loch Lomond Group in 2014, it ramped production up, Smith explains. “By the time it came round to launching the 12-year-old last year, we had a steady supply and introduced it to our core range.” She believes the 12-year-old showcases Glen Scotia’s fruit-forward style and coastal salinity, as well as “stripping back some of the cask finishing to really allow that distillery character to shine”. Smith is currently working on the fourth edition of Glen Scotia Icons of Campbeltown series, which won’t be revealed until later in the year. “It is our way of showcasing the history, heritage and folklore of the town,” she says. She says her main challenge is stock management, with Glen Scotia being mothballed for much of the eighties and nineties. “When you look back and you’re trying to create products, like a 25-year-old or a 21-year-old, your stocks are much more limited,” she explains. “Being able to recreate that consistency with stock from different vintages is the world’s most challenging and interesting game of Tetris.” Despite the challenges, Smith’s work has earned Glen Scotia a host of medals, including at the recent Scotch Whisky Masters 2026 blind tasting. The distillery bagged four Master medals, and even the competition’s biggest honour for Campbeltown Malts Festival Edition 2026: the Taste Master itself. “It’s really gratify

Burglars hit The Borders Distillery The Borders Distillery in the Scottish Lowlands was broken into on Sunday night (16 August), with thieves stealing several bottles of spirits. Burglars reportedly entered the Hawick-based distillery’s brand home around 3am on the night of 16 August through a smashed window. The number of bottles and their value have not been disclosed, and it is unclear whether a specific brand or spirit was targeted. Police Scotland is investigating the incident and conducting ongoing inquiries to determine the full circumstances. A spokesperson for The Borders Distillery said: “The brand home at The Borders Distillery was broken into over the weekend, resulting in some bottles of spirit being stolen. The distillery and gift shop are open as usual, with enhanced security measures in place. “We are supporting Police Scotland with its ongoing investigation.” Four former William Grant & Sons employees established the site in 2018 as ‘the first’ Scotch whisky distillery in the Borders since 1837. The distillery is housed in a converted former Edwardian electrical works, with an annual capacity of 1.6 million litres of pure alcohol. It is home to several brands, including Kerr’s Gin, Puffing Billy Steam Vodka, and the blended whisky Workshop Series. Although the distillery has not yet released its inaugural single malt whisky, the directors have made 1,837 casks available for private sale. Earlier this year, The Borders welcomed former Penderyn executive Giancarlo Bianchi as its new managing director. Related news Glen Scotia’s Ashley Smith on championing Campbeltown whisky

Our look at the no age statement Islay winners covered six Golds, but the island had plenty more to show at this year’s Scotch Whisky Masters. The competition is run by The Spirits Business and judged blind, and Islay came away with two Master medals, 10 Golds and one Silver across all of its flights. The remaining six winners either carry an age statement or sit in the premium and cask strength brackets, and both of the island’s Masters are among them. The producers behind them include a distillery founded in 1816, one that filled its first cask in 2018, and two companies that do not distill at all. So, let’s take a look at the best of the rest from Islay at the Scotch Whisky Masters 2026. Kilchoman Rockside 11 Years Old Award: Master Category: Single Malt: Islay – Aged Up to 12 Years Tasting Notes: Orange, lemon peel, fragrant elderflower, honeyed sweetness, maritime smoke, citrus, tropical fruits, barley sugars, toffee apple, salted caramel sweetness, peat smoke, butterscotch, notes of walnuts, lingering juicy citrus, stone fruits 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. Find Your Next Bottle: $62 / £50 Rockside 11 is the first whisky with an age statement to join Kilchoman’s core range, and the first time the distillery’s 100% Islay concept has been made permanent rather than appearing as an annual limited run. Kilchoman was founded by Anthony Wills in 2005 at Rockside Farm on the Rhinns, and the barley for this bottling is grown on the farm, floor malted on site, and peated with Islay peat to around 20 ppm. Wills bought the farm outright in 2015, which gave the distillery the whole harvest to work with. It arrived in early July 2026, at 46% ABV, non-chill filtered and natural in color, from roughly 80% ex-bourbon and 20% ex-sherry casks, with a recommended price of £55. Judge Nicola Carruthers found “lots of smoke, as to be expected with a nice meaty barbecue flavour. The sweetness is complementary to the smoky meat flavours.” Port Askaig Aged 8 Years Award: Gold Category: Single Malt: Islay – Aged Up to 12 Years Tasting Notes: Charcoal smoke, lemon oil, pine, heather honey, grilled grapefruit, sweet ginger snaps, dark chocolate, melon, prosciutto, chilli spice Find Your Next Bottle: $63 / £44 When Elixir Distillers launched Port Askaig in 2009, the range started at the older end with cask strength, 17 and 25 year old bottlings. The 8 year old was added in 2016 and has served as the entry point since. Elixir was founded by Sukhinder and Rajbir Singh of The Whisky Exchange, and the company does not name the distillery behind the whisky, describing the source only as undisclosed Islay distilleries. Caol Ila is the common assumption among drinkers, but it has never been confirmed. Bottling is at 45.8% ABV without chill filtration or added color, from a mix of bourbon barrels, toasted American oak, sherry butts, and refill hogsheads. Lagavulin 16 Year Old Award: Master Category: Single Malt: Islay – Aged Between 13 and 18 Years Tasting Notes: Peat, salt, seaweed, sweetness, oak Find Your Next Bottle: $80 / £62 Lagavulin is the oldest distillery on this list, and the 16 Year Old its most iconic expression. The distillery was founded in 1816 by John Johnston on Lagavulin Bay, on the south coast between Laphroaig and Ardbeg, although illicit distilling had been going on around the bay since at least 1742. The Mackie family bought it in 1862, and Peter Mackie went on to build the White Horse blend around the malt in 1890. Diageo owns the distillery now. Barley comes from Port Ellen Maltings along the coast, fermentations run long, and the stills are worked slowly. The 16 Year Old became the standard bottling in the late 1980s as part of the Classic Malts range. It is bottled at 43% ABV and matured largely in American oak, with a portion in European oak sherry casks. The judges described it as having “lovely smoke notes; engaging and oily with a light sweetness and lingering smoke”. Port Askaig Aged 15 Years Award: Gold Category: Single Malt: Islay – Aged Between 13 and 18 Years Tasting Notes: Toasted vanilla, BBQ oranges, sea breeze, sea salt, lemongrass, earthiness, brown sugar, light spice, melon sprinkled with rock salt lingers, sooty smoke, sweetness Find Your Next Bottle: $148 / £110 The 15 Year Old is a marriage of just 30 refill hogsheads, and Elixir puts the annual outturn at around 900 bottles. It was announced in March 2025 alongside a 25 year old and a second cask strength batch, and it took over from the 17 Year Old that had come before it. The whisky is sourced from a distillery on Islay’s north coast, bottled at 50.5% ABV, with a recommended price of £112. Refill hogsheads on their own are unusual within the range, since most Port Askaig bottlings bring together several cask types. Master blender Oliver Chilton said that “a wonderfully soft style was chosen for our 15-year-old, a result of using refill wood, where oxygen developed more herbal notes alongside the lemon and smoke.” Berry Bros & Rudd Classic Islay Traditional Cask Award: Gold Category: Single Malt: Islay – Premium Tasting Notes: Smoke, green orchard fruits, honeydew melon, malted barley, earthy tones Find Your Next Bottle: $62 / £45.95 Berry Bros & Rudd has traded from 3 St James’s Street in London since 1698, which makes it Britain’s oldest wine and spirit merchant. The firm created Cutty Sark in 1923 and sold the brand to Edrington in 2010, and most of its whisky work now goes into single cask and small batch bottlings. The Classic Range arrived in 2018 and was reworked in April 2024 by spirits curator Felix Dear, who brought in two Speyside age statements to sit alongside the Islay and Irish releases. Islay Traditional Cask carries no age statement, and the distillery behind it is not named. It is bottled at 45.3% ABV and sells for around £45. The judges found it “bright, oily, fruity and complex”. Ardnahoe Cask Strength Award: Gold Category: Single Malt: Islay – Cask Strength Tasting Notes (Batch 2): Coastal brine, earthy peat, rich cocoa, orchard fruits, herbal tea, salted caramel, smoke, citrus Find Your Next Bottle: $100 / £67 At five years old, this is the youngest whisky on the list by a wide margin, which follows from Ardnahoe filling its first cask in November 2018. Batch No. 1 went on sale on October 30, 2025 at £65, drawn entirely from first-fill bourbon barrels and bottled at 60.9% with no chill filtration and no added color. Batch 2 reached retailers in spring 2026, again aged five years in first-fill bourbon, and most listings put it at 61%. The results do not say which batch went in front of the judges, and both were on shelves by then. Distillery manager David Livingstone said that “the third bottling in our core range is a very special one and a significant moment for the distillery.” The judges described it as “softly medicinal and sweet”. What Do You Make of the Results? Both of Islay’s Master medals came from this group. One went to a distillery that has been running since 1816, and the other to a farm distillery that only made its farm-grown whisky a permanent fixture this summer. The remaining four Golds were shared between a young distillery, two independent bottlings and a London wine merchant. Have you tried any of these six? Are there any you would like to get hold of, and what do you make of the awards? Let us know in the comments.

Vandalism, trespassing at Whiskey Creek Bridge could result in $400+ fines SHASTA COUNTY, Calif. — Caltrans District 2 warned the public to stay off the Whiskey Creek Bridge at Whiskeytown Lake after recent reports of vandalism and trespassing. The bridge, on State Route 299, is active transportation infrastructure. Caltrans said climbing on or beneath the bridge, entering restricted areas or jumping from it was illegal and could result in serious injury or death. Jumping from the bridge could result in fines of more than $400. Officials said vandalizing state property or damaging safety equipment could lead to fines and criminal charges ranging from an infraction to a felony. Caltrans said damage to barriers and other safety systems, which were installed to keep people out of restricted areas, could cost taxpayers hundreds of thousands of dollars to repair. Officials said the restrictions were intended to protect the public and urged people to stay off the bridge to help keep it safe for everyone who used it. --

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Malkajgiri officials seize 22 Scotch bottles HYDERABAD: Malkajgiri enforcement officials seized 22 bottles of Scotch whisky from a house in the Shakti Nagar-RK Puram area of Kapra after receiving information about their alleged illegal resale. The bottles were allegedly purchased from a military canteen and sold at prices ₹500 to ₹1,000 higher than the purchase price, according to the enforcement inquiry. Malkajgiri enforcement inspector Kotamma and her staff searched the house of Radha Kurush Samal in Kapra and seized the 22 bottles. Officials said Samal was allegedly buying expensive Scotch whisky from a military canteen and reselling it for a higher price. Malkajgiri enforcement assistant commissioner K Pradeep Rao said the accused and the seized liquor bottles were handed over to the Kapra excise station.

Vanilla is a perennial comfort flavor seen as classic, familiar and even a little unremarkable, but limited-edition Fireball Torch'd Vanilla gives it more depth and complexity by layering notes of smoky and spice to prove vanilla was never as simple as it seemed. "We had a feeling that there was a bolder, hotter side of vanilla just waiting to be set free," says Danny Suich, Global Brand Director of Fireball. This limited-time release combines Fireball's signature cinnamon with the richness of vanilla, the coziness of toasted marshmallow, the smokiness of oak and the warmth of baking spice for an experience likened to a gooey cinnamon-spiced cupcake. Beginning this September, Fireball Torch'd Vanilla is coming to participating retailers in 50mL and 750mL bottles, delivering warmth as the days grow shorter. What Makes This Trend Stand Out - Rebellious Comfort Flavors - Familiar profiles like vanilla are being reframed with heat, smoke and spice, revealing space for brands to transform nostalgic tastes into more complex adult experiences. - Seasonal Limited Spirits - Short-run alcohol releases tied to cooler weather create urgency while allowing producers to test bold flavor hybrids without long-term portfolio risk. - Dessert-inspired Whisky - Cupcake, marshmallow and baking-spice cues are pushing whisky toward indulgent flavor territories that blur the line between cocktail culture and confectionery. Sectors Adopting This - Alcoholic Beverages - Flavor-led spirits are expanding category boundaries as legacy brands use unconventional combinations to attract novelty-seeking consumers. - Flavor Innovation - Layered profiles combining sweet, smoky and spicy notes demonstrate how ingredient development can elevate mainstream comfort flavors into premium sensory formats. - Seasonal Retail - Limited-time bottle formats and autumnal flavor cues give retailers timely merchandising opportunities around gifting, sampling and impulse purchases.

67-year-old message found with Scotch bottle under Derby staircase A handwritten message from 1959 has been discovered alongside an empty bottle of Black & White Scotch whisky beneath a staircase at a Grade II listed almshouse in Derby. The unlikely time capsule, which survived undisturbed for almost 67 years, records everything from the weather and a General Election to Derby County’s fortunes on the football pitch. An empty bottle of Black & White Scotch whisky and a handwritten message offering a snapshot of life in 1959 have been discovered hidden beneath a staircase in Derby. The find was made by workers from Allsopp Construction during a £3.4 million refurbishment of The Liversage Trust’s Grade II listed almshouses on London Road. The note, dated 12 October 1959, had apparently remained undisturbed alongside the whisky bottle for almost 67 years before the staircase was removed as part of work to remodel the properties. Rather than leaving behind a simple name and date, its author, W H Braid of Littleover, provided whoever eventually found it with a miniature news bulletin from post-war Britain. ‘The best of luck mate’ “The Best of Luck Mate. I hope you are not at war – it’s a terrifying thing war,” the message begins. It continues: “This was bricked up Oct 12th 1959. Just after the general election when the Conservatives got in by a 101 majority.” Braid also recorded a change in the weather after an exceptionally dry summer. “It is raining in Derby now for the first time since about April after a first class summer,” he wrote. Football completed the picture: “Derby 1 Portsmouth 0. Not doing so well this season Derby.” The Rams had beaten Portsmouth 1-0 just days before the message was concealed. Quite what role the accompanying Black & White Scotch played in composing the dispatch is, understandably, not recorded. Partner Content A Scotch bottle left behind Black & White provides the drinks connection to an otherwise remarkably personal piece of social history. The blended Scotch whisky, recognisable for its black and white terrier branding, was already a well-established name by the time the bottle was left beneath the staircase in 1959. Allsopp Construction said finding concealed features is not unusual when working on historic properties, but discovering a message deliberately left by tradespeople almost seven decades earlier is considerably rarer. The note and bottle were not the only remnants of previous generations to emerge during the work. The team has also uncovered old newspapers and a cigarette packet dating from the 1920s as refurbishment of the almshouses continues. Drinks as accidental time capsules The discovery is the latest example of a bottle unexpectedly preserving a connection with an earlier period, although this particular Scotch is valuable for what was found beside it rather than what remains inside. As previously reported by the drinks business, a considerably more vinous time capsule emerged earlier this year when 133 bottles dating from the late 19th century were recovered from beneath the floor of a chapel at Bečov Castle in the Czech Republic. That collection included eight bottles of Château d’Yquem, alongside an 1899 Pedro Ximenez Sherry, an 1892 Port and Cognac. The wines had been concealed by the Beaufort-Spontin family before they fled during the Second World War and were subsequently found to have benefited from remarkably favourable storage conditions. Among the surviving bottles were Château d’Yquem from the 1892 and 1896 vintages, with cellar master Toni El Khawand describing their freshness after more than a century as “impressive”. Related news India tariff cut opens door to wider Scotch whisky market Scotch Whisky Association appoints Ian Duddy as international director

The Edinburgh Festival Fringe offers countless ways to spend half an hour, but few pack as much of a punch as Not Another Whisky Tasting. Hosted at the Scotch Malt Whisky Society on Queen Street, this £16, 30-minute session challenges the palates of both curious tourists and seasoned locals with three distinct, high-strength drams. Rather than a slow, entry-level tutorial on the basics of distillation, this tasting drops participants straight into the deep end of the Society’s unique, single-cask offerings. With sessions running throughout the day, it is a rapid-fire exploration designed to upend your expectations of what a traditional Scotch should look and taste like. Challenging the Palate The Society built its reputation on buying single casks, giving them obscure numerical codes, and letting the liquid speak for itself. This specific tasting leans heavily into that philosophy. The experience is entirely blind, with the bottles turned away so you cannot rely on brand recognition, regional bias, or preconceived notions of flavour. The physical experience is intense and immediate. My session opened with a fiery dram clocking in at over 60 percent ABV, delivering an instant, eye-opening jolt to the senses. The pacing is deliberate, with the sequence carefully arranged to wake up the palate without overwhelming it. The biggest surprise came at the end: my favourite pour of the trio was an English whisky, proving that even a seasoned Scottish drinker can be caught off guard. Pacing and Preparation At just 30 minutes, this is a remarkably brisk affair. To quote the straightforward nature of the event: If you want to learn the basics of whisky, this probably isn’t the one for you; it is designed to challenge your expectations. It is geared towards those who want to step away from the familiar bottles found in everyday local pubs and try something genuinely unpredictable. However, attendees should plan their day accordingly. Taking down three high-strength whiskies in rapid succession will hit hard, especially if you book an early afternoon slot and have not yet eaten lunch. The Kaleidoscope bar at the front of the Queen Street venue is open to the public, offering a comfortable space to find your footing, though booking ahead is highly recommended to guarantee a seat during the busy August rush. Overall Not Another Whisky Tasting is a robust, expertly curated 30-minute experience that confidently strips away the usual tourist cliches. We give it a solid 4 out of 5 stars. It delivers superb value for money and a genuine shock to the system for those willing to test their limits. For any true fan visiting Edinburgh, popping into the public bar at the Scotch Malt Whisky Society is an absolute must. Explore More On Edinburgh Reviews Review: Not Another Whisky Tasting! Summary Think you know your single malts? We took on the 30-minute Not Another Whisky Tasting at the SMWS on Queen Street to see if this blind tasting truly challenges expectations. Read our full verdict on this high-strength Fringe experience. Leave a Reply