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How Much Costco's Kirkland Signature Canadian Whisky Cost In 2021 Vs 2026 It seems like every time we go to buy groceries (or anything else for that matter), the price tags just keep getting higher. That trend stems from a number of issues, including increased operating and labor costs, international conflicts, climate-related weather events, and some good old fashioned inflation. If you're looking for some relief from soaring food bills, you might find it at Costco — and not just when it comes to the chain's famous $1.50 hot dog combo. Some of its liquor prices have also remained quite flat over the past few years, whether we're talking about the cost of Kirkland Signature Kentucky Bourbon or the retailer's Canadian whisky. Much like the bourbon, the price of Costco's Blended Canadian Whisky hasn't changed much in the last five years. As reported by Forbes at the time, in 2021, the prices for a 1.75-liter bottle started at under $20 in some states but went up to just under $30 in others. One Reddit user also cited the price as being "around $20" in a post from 2021. As of the time of writing in 2026, the price of the Kirkland whisky is just about the same, ranging from $17.99 to $29.99. Per Warehouse Runner, a price tracking aggregator that compares data from Costco locations across the United States, the average price for a bottle is currently $19.72. Read more: Costco's Best And Worst Frozen Pizza Options Ranked How Costco is able to keep its liquor prices so stable Costco's Blended Canadian Whisky is aged for six years in oak casks, and is frequently praised by reviewers for its quality and taste, making it one of the best Kirkland Signature liquors you can buy. In fact, it's been favorably compared to the much pricier Crown Royal Canadian whisky — and is reportedly even made in the same facility. So, you may be wondering: What makes Costco's Kirkland spirits, so cheap? Advertisement Turns out, there are a few factors. First of all, the company saves money by selling the booze under its own private label, a strategy that allows it to work directly with manufacturers, avoid the middleman markups, and purchase items in bulk. Costco is then able to pass those savings directly on to its customers. Secondly, the retailer doesn't let the profit margins on products exceed 15%. Compare that to markups other stores may be charging you on groceries, and you're sure to notice the difference. For liquor specifically, it's common to see retail markups of 25% to 50%. Lastly, of course, is the revenue stream every Costco member is well aware of: its membership fees. Because the warehouse store makes money through its membership model, it's better equipped to weather those storms of inflation, tariffs, and other unexpected shifts in the economy. It's an added layer of security that keeps customers coming back — and paying for the privilege to do so. And hey, the proof is on the price tags. For more food and drink goodness, join our newsletter, follow us on Google, or add us as a preferred search source. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on Mashed.

Chris Hemsworth Says Joining Australian Whiskey Brand as Co-Owner Is an ‘Extension’ of His Work Sharing Australian ‘Talent’ (Exclusive) NEED TO KNOW - Chris Hemsworth has joined Australian whiskey brand Archie Rose Distilling Co. as a co-owner ahead of its U.S. launch - Hemsworth says he was drawn to the brand’s use of Australian-grown ingredients and sustainable spirits - The actor co-created three whiskies launching internationally and says he wants to showcase Australian craftsmanship on the global stage Chris Hemsworth is breaking into the whiskey industry. The actor, 43, is joining Australian whiskey and spirits brand Archie Rose Distilling Co. as a co-owner ahead of the brand launching its whiskies in the U.S. this fall, per a press release shared with PEOPLE. He tells PEOPLE about how joining the company aligns with his values of sharing Australian talent. “I’ve been lucky enough to spend most of my career sharing Australian talent and creativity with audiences around the world, and this feels like an extension of that,” he says. “This wasn’t about just putting my name on a bottle, it was about joining a business I genuinely believe in,” the actor shares of his co-ownership. “I want to help introduce more people to Australian whiskey and show that it deserves a place alongside the best in the world.” Hemsworth says he wants to share the brand’s “story” further while staying true to its “craftsmanship, innovation, and Australian spirit.” The Australian actor adds, “I think people in the U.S. are ready to discover a different expression of world-class whiskey.” “I’ve admired Archie Rose for years because they’ve always done things their own way,” Hemsworth says of the brand, adding that he is drawn to its independence and mission. According to the release, the brand, founded in 2014 in Sydney, Australia, is the leading independent distillery in the country and centers around the ethos of “creating spirits that reflect the place they come from.” The B Corp certified company partners with local growers to sustainably source its ingredients. It uses exclusively Australian-grown malts, including rye and barley grown just for the company, for its whiskies. Advertisement “Looking after the places we call home has always been important to me,” Hemsworth says, adding that he appreciates the brand’s efforts to source drought-resistant grains. “Supporting local grain growers and crafting natural products that are unmistakably Australian all from their Sydney distillery isn’t just good for the whisky - it’s good for the broader industry too,” he adds of Archie Rose’s production processes. “It’s a big part of why I wanted to get involved.” Hemsworth says he shares the brand’s “passion for Australian craftsmanship, innovation, and backing local growers and makers.” He adds that he appreciates how the company values tradition “but is never afraid to push it forward.” “Whether it’s working with Australian native ingredients or using native stringybark as an Australian answer to traditional peat, they’re always finding new ways to express Australia in the glass,” he says. Hemsworth joins as co-owner of the brand with founder Will Edwards. “Our approach has always been about championing local ingredients to create spirits that taste truly Australian,” Edwards says in the release. “Having Chris join the business as a co-owner allows us to bring that ambition to the world.” In addition to the U.S. launch this fall, the brand is expanding internationally with three whiskies co-created with Hemsworth launching in Asia and New Zealand later this year, then in Europe and the U.K. in 2027. Of his co-crafted spirits, Hemsworth says, “Without giving anything away, the whiskies are unmistakably Australian.” He adds, “Archie Rose is proving Australian whisky belongs on the world stage, and I’m proud to be part of that journey.” Fans can learn more about the U.S. launch of Archie Rose at the brand’s website. Read the original article on People

The Whisky Exchange has unveiled the final four whiskies in its 12-bottle Zodiac Series, representing Sagittarius, Scorpio, Capricorn and Aquarius. The releases was available to Friends of The Whisky Exchange from August 24, while the general release online and in store is on September 7. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYThe Zodiac Series was released across three collectible sets, each containing an air, fire, water and earth sign. Together, the sets form a complete 12-bottle collection celebrating the characteristics of each star sign. The first release introduced Pisces, Aries, Taurus and Gemini. The second featured Cancer, Leo, Virgo and Libra. This final release represents Sagittarius, Scorpio, Capricorn and Aquarius. Each whisky was selected by Buying Director Dawn Davies and Own-Label Product Manager Chris Bolton to capture the personality of its corresponding sign. The Scorpio bottling is a Speyside Distillery 2009 15 Year Old, bottled at 53.9% ABV and priced at £89.95 ($122). According to the official notes from the brand, the “full-bodied, sherried whisky” offers “classic sherry notes of stewed raisins, dates and cherries” alongside “dark chocolate and warm baking spice.” Sagittarius is represented by a Bunnahabhain 2020 4 Year Old, bottled at 60.4% ABV and priced at £54.95 ($75). Aged in a first-fill sherry butt, the brand describes it as “bold, powerful” with “an intense sherry influence.” 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 Capricorn release is a MacDuff 2014 11 Year Old, bottled at 50.1% ABV and priced at £62.95 ($86). Aged for 11 years in a re-charred barrel, the brand calls it “structured and pleasantly thick on the palate, with crunchy green apples, butterscotch, soft toffees and vanilla cream.” Completing the set, Aquarius is a Campbeltown Blended Malt 2015 10 Year Old, bottled at 57.4% ABV and priced at £72.95 ($99). Aged in refill hogshead, the brand describes it as “funky, citrusy and full of character.” The complete collection features artwork by Jenna Morse of The Whisky Exchange design team. With the final four signs now released, all 12 whiskies in the series are available to purchase. Buyers can select from four element-themed sets — Air, Fire, Water and Earth — or the complete 12-bottle collection.

Canadian whisky, including sourced Canadian whisky, has been remarkably consistent for a very long time. Sadly, over here in the UK, it isn’t something we get a lot of, certainly not the weirder and more experimental releases. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYSo, today I am looking at some of the best-rated, and some of my favorite, Canadian whiskies from the IWSC 2026, in the hopes that it will give you something new to explore. This list includes brands you’ll definitely know, but hopefully a few that have flown under the radar as well. Alberta Distillers Rare Batch 21 Year Old #2 Canadian Blended Whisky, 50%, £80/$105 – Spirits Gold 2025 – 95 Points Older Canadian whiskies are becoming more and more common. I remember when Canadian Club 40 Year Old launched, and that seems like such a long time ago now. This second release of the Alberta 21 Year Old Rare Batch has been matured in ex-Canadian whisky casks, ex-bourbon casks, and new American white oak casks. As a result, we have a whisky with some delicate spiciness despite its age and triple-oak maturation, alongside sweet molasses, vanilla custard, and peppercorn notes. This is something I wouldn’t leave sitting around for too long. WhistlePig Estate Oak 15 Year Old Rye, 46%, £245/$320 – Spirits Gold 2026 – 95 Points Originally launched in 2016, this WhistlePig release aims to hit the triple-terroir crown, with the ultimate goal of having all of its grain, water, and oak sourced from the farm itself. 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. Matured in new American oak before being transferred into toasted Vermont estate oak for a short finishing period, it gives this rather old rye some delicious notes of caramel and mint. The finish is all about burnt orange and rich Old Fashioned cocktail notes. It’s a great showcase of what good-quality rye can deliver when it’s in the right hands. Black Velvet Toasted Caramel Flavored Whisky, 35%, £30/$30 – Spirits Gold 2026 – 95 Points This is the first time I’ve ever included a flavored whisky in one of these top-whisky lists. We normally reserve those for separate rankings. Watch this space for that! This sounds like something designed to bring more people into the whisky world through the sweet allure of toasted caramel. It’s incredibly dessert-driven, with a thick texture, and works well sipped neat or over ice. It might not be everyone’s cup of tea, or glass of whisky, but it serves a purpose and clearly scored very highly with the IWSC judges. WhistlePig Small Batch 10 Year Old Rye, 50%, £80 – Spirits Silver 2026 – 93 Points The modern classic! WhistlePig earned much of its reputation through this bottle, and I have to say that if I had to pick one bottle from its entire lineup to drink, it would probably be this one. The nose is full of fresh mint, toffee, and sweet caramel. It doesn’t drink like a classic rye, instead taking a sweeter approach. Bottled at 50% ABV, it also has the strength to showcase more than some of those traditional, and occasionally two-dimensional, rye flavors. You can see why it has reached the heights it has. Black Fox Farm Triticosecale Single Grain, 48.2%, £85/$100 – Spirits Silver 2026 – 92 Points Named after the Latin names for the grains used in the whisky, Triticum for wheat and Secale cereale for rye, this is matured in new American oak casks and bottled at a rather handsome 48.2% ABV. This style of Canadian whisky was quite new to me, but it’s something that has gone down really well with both me and my friends. There’s a rather unique hit of cake frosting and maple. It’s rich but has an almost earthy quality to it, followed by sweet orange, peach, and some pleasant coffee notes. A really welcome addition from the folks at Black Fox. WhistlePig PiggyBack 6 Year Old 100% Rye, 48.4%, £45/$60 – Spirits Silver 2026 – 91 Points Another big hitter from the folks at WhistlePig, and the last one on the list, we promise. This is another 100% rye whisky, albeit at a younger age than we’re used to seeing from WhistlePig. Created by the legendary late Dave Pickerell, this is a rye designed to be enjoyed neat but is also exactly the kind of bottle you want when it comes to cocktail making. It’s full of chocolate, cinnamon, ripe fruit, and honeyed grain, all finishing with some lovely butter toffee notes. Cirka Distilleries Burgundy Lion 8 Year Old Cask Strength, 60.4%, £75/$100 – Spirits Silver – 91 Points A single malt whisky distilled in Quebec, Burgundy Lion uses a surprisingly broad selection of different malts. The recipe is made up of five different types of malt, including locally produced Quebec floor-malted barley, alongside malt from England’s oldest malt house. Matured solely in new American oak and bottled at cask strength, this is one of the most interesting and outwardly bold styles of Canadian whisky you can get your hands on. Canadian Whisky Goes Far Beyond The Familiar Names Canadian whisky is so much more than Canadian Club and Crown Royal, although I do have a soft spot for both, especially Canadian Club. Across this massive country are some genuinely interesting, experimental, and outside-the-box distilleries. Some are deliberately creating whiskies around very different flavor profiles, while others are trying to draw more people toward the smaller, more independent side of the whisky world. Either way, there’s far more happening in Canadian whisky than the biggest names alone would suggest.

American single malt has spent the last two decades growing from a handful of curious experiments into a category with its own federal definition. The TTB finalized a standard of identity for the style in December 2024, requiring 100% malted barley, distillation at a single American distillery, and maturation in oak casks of 700 liters or less. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYTwo producers accounted for every medal in the two single malt categories at the American Whiskey Masters 2026. Stranahan’s of Denver took six Golds, while Warfield, made by Sun Valley Distillery in Ketchum, Idaho, took the only Master medal and one further Gold and a Silver. Today we are looking at the American single malts that were awarded Master and Gold medals at the 2026 American Whiskey Masters, run by The Spirits Business. Let us know in the comments whether you agree with the judges. Warfield Idaho Highlands American Single Malt Award: Master Category: Single Malt – Aged up to 7 Years Tasting Notes: Coconut, brown sugar, milk chocolate, malty grains, butterscotch, dark chocolate, leather, cocoa, sweet grain, fruit blossoms 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: $84.99 Warfield Distillery & Brewery opened in Ketchum, Idaho in 2015, founded by Heidi and Alex Buck. In June 2024, the business was acquired by Interstate Holdings, the investment company run by Arkansas car dealer Steve Landers Jr., and renamed Sun Valley Distillery, though the whiskey still carries the Warfield name. Alex Buck remains as managing distiller and operations manager. The distillery sits at 5,840 feet and works with locally grown Idaho barley and water from the Wood River. Buck told AY Magazine that Warfield was the first distillery in the state to use a 100% barley mash bill, and that the whiskey is distilled in Scottish pot stills. Fermentation and double distillation happen on site in two 1,000-gallon Forsyths copper pot stills. Idaho Highlands is the flagship single malt. Built on Idaho-grown 2 row barley and crystal malt, It is matured for over four years in a combination of used American and European oak barrels and is bottled at 92 proof, or 46% ABV. One of the judges, Marie Cheong-Thong, found a “green nose, creamy chewy fruity mouthful, cherry stones, concentrated and exciting. Lovely rounded finish.” Warfield Gently Peated American Single Malt Award: Gold Category: Single Malt – Aged up to 7 Years Tasting Notes: Autumnal smoke, sweet grain, dark chocolate, sea salt caramel, cocoa, leather Find Your Next Bottle: $64.99 Gently Peated arrived in 2026 as part of the refreshed lineup that places the Idaho Highlands front and center. It is the first peated whiskey Warfield has carried as a core product. It is also the only Warfield release that is not made of Idaho barley alone. According to Crisp Malt, the Norfolk maltster that supplies it, the grist is roughly half Crisp’s 50 ppm Scottish peated malt, with the balance made up of Idaho-grown barley plus a little chocolate and caramel malt, bringing the finished mash to around 25 ppm. Warfield’s Josh Strobel told Crisp the whiskey, which goes into new charred American oak rather than the ex-bourbon casks more typical of Scotch, drinks like “a smoked Scotch, but with more cask character.” The whiskey is aged for a minimum of four years and bottled at 46% ABV. It also took first place for Idaho at the International Whisky Competition 2026. The judges called the whiskey “meaty and big” with “some chilli heat and maple-like sweetness”. Stranahan’s Original Award: Gold Category: Single Malt – Aged up to 7 Years Tasting Notes: Caramel, butterscotch, vanilla, maple syrup, leather, cinnamon, chocolate, pear, brown sugar, cayenne, tobacco, leather, oak Find Your Next Bottle: $44 The story of Stranahan’s began with a barn fire. Volunteer firefighter Jess Graber turned out to a blaze in 1998 at a property belonging to George Stranahan, the founder of Flying Dog Brewery, and the two went on to found the distillery together. It started producing in 2004 and was the first modern microdistillery to legally make whiskey in Colorado, using wash bought from Flying Dog until the brewery left the state in 2009. Original is built from 100% malted barley, with four barley varieties sourced in Colorado and water from Eldorado Springs outside Boulder. It goes into new American oak with a number three char and is bottled at 47% ABV without chill filtration. The age has moved upward over time. Stranahan’s now describes Original as a marriage of barrels between 6 and 9 years old, where the 2021 relaunch was a blend of 4, 5, 6 and 7 year old whiskey. Stranahan’s Blue Peak Award: Gold Category: Single Malt – Aged up to 7 Years Tasting Notes: Dried apricot, nutmeg, cinnamon toast, leather, tobacco, butterscotch, baked apples, cayenne, apples, oak Find Your Next Bottle: $31 Blue Peak takes its name from a 13,000-foot mountain near Aspen and joined the permanent range in October 2020. It spends four years in 53-gallon new American oak with a number three char before going through a solera. Stranahan’s explained the process as moving the mature whiskey into a new American oak foeder for several months, drawing off a portion once it has married, then topping the foeder back up with younger single malt. Because the foeder is never emptied, each batch carries something of the ones before it. The judges at the American Whiskey Masters noted “creamy nuttiness (macadamia and hazelnut), vanilla and hint of dried coconut” in the whiskey. Stranahan’s Sherry Cask Award: Gold Category: Single Malt – Aged up to 7 Years Tasting Notes: Raisins, dates, figs, honey, grape syrup, jam, candied fruit, cherries, blackcurrants, walnuts, caramel, whipped creme, brown sugar, smoked cayenne Find Your Next Bottle: $65 Sherry Cask arrived in November 2017 and has been through more revisions than anything else in the range. Early batches took 4 year old single malt out of virgin American white oak and into 500-liter ex-oloroso casks from Andalusia, bottled at 94 proof. Stranahan’s told Mostly Bourbon that the blend has changed several times across its run, that the distillery began working Pedro Ximénez casks into the mix around three years before that 2024 interview, and that the strength was reduced to 90 proof because the team felt it suited the sherry character better. The version Stranahan’s currently lists uses 5 to 7 year old whiskey finished in PX casks from Andalusia and carries a 7-year age statement. Stranahan’s Diamond Peak Local Brewer’s Cask Award: Gold Category: Single Malt – Aged up to 7 Years Tasting Notes: Raisin, fig, chocolate-covered candied oranges, espresso, cedar, chocolate malt, berries, chocolate chips, hazelnut Find Your Next Bottle: $70 Diamond Peak is Stranahan’s annual limited series, launched in 2022, with each batch built around a different finishing cask. Earlier editions have used Bushmills Irish single malt, extra añejo tequila and Caribbean rum casks. Batch four went in a different direction. Stranahan’s sent used casks out to four Colorado breweries, who filled them with things like imperial and coffee stouts, barley wine, and Belgian quads, then returned them. The distillery calls these Boomerang Barrels. A marriage of 4 to 6 year old single malt went back into the seasoned wood for a further 1.5-2 years, and the whiskey is bottled at 90 proof. There is a neat circul

Eight bourbons took Master medals at the American Whiskey Masters 2026, and seven of them belong to Sazerac. The list includes George T. Stagg, Eagle Rare 17, and W.L. Weller Full Proof, which are among the hardest bourbons in America to actually buy at retail. The whiskey that finished above all of them was a five-year-old sourced bourbon finished in orange wine casks, released by a brand that had been on the market for a matter of months. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYToday we are taking a look at every bourbon that was given a Master medal at the 2026 American Whiskey Masters, run by The Spirits Business. So let’s start with the one that came out on top. Let us know in the comments whether you agree with the judges. Ampersand Aureus Award: Master, and Taste Master Category: Bourbon – Ultra-Premium Tasting Notes: Not yet announced 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: RRP $75 Ampersand is the whiskey line Chip Tate has been putting together since joining Foley Family Wines & Spirits as master distiller for innovation in January 2024. Tate founded Balcones in Texas in 2008 and left the company in 2014. The first three Ampersand bottlings arrived in November 2025, and Aureus followed as the fourth. Aureus is around five years old, sourced, and finished in Vino de Naranja casks, which previously held Spanish orange wine. Bottling takes place at Minden Mill in Nevada, a distillery Foley bought in 2023. Christopher Davies, CEO of the North American Bourbon & Whiskey Competition, confirmed the strength to us as 60.9% ABV. Aureus also placed third for Best of Show at that competition. At the time of writing, Aureus still hasn’t appeared on the Ampersand website. So, watch this space for more details on this upcoming release that has already swept the competition circuit. Early Times Bottled-in-Bond Award: Master Category: Bourbon – Premium Tasting Notes: Caramel, candy corn, vanilla, oak, spice, brown sugar Find Your Next Bottle: $16 The remaining seven Masters all went to Sazerac, and we will work up from the everyday shelf. Early Times was introduced by John Henry “Jack” Beam, uncle of Jim Beam, in 1860, and Brown-Forman bought it in 1923, making it the first brand the company ever acquired. Brown-Forman completed the sale to Sazerac on July 31, 2020, and distillation, aging, and bottling moved to the Barton 1792 distillery in Bardstown the following summer. Sazerac bought the existing whiskey stocks along with the brand and said Barton would use the original recipe and mash bill. Breaking Bourbon reported in 2022 that barrels filled at Barton would keep aging until they met the brand’s sensory requirements, so some of the bottles on shelves now may still hold whiskey distilled by Brown-Forman. The judges found “dried fruits on the nose, honey, caramel. Syrupy texture, and spice comes through quickly alongside sweet caramel.” Benchmark Full Proof Award: Master Category: Bourbon – Premium Tasting Notes: Brown sugar, chocolate, caramel, baking spice Find Your Next Bottle: $22 Buffalo Trace describes Benchmark Full Proof as “bottled at 125 proof, the same strength it enters the barrel.” An important distinction here is that full proof and barrel proof are not the same thing. Barrel entry proof is fixed, so every bottle of Benchmark Full Proof is 125, while cask strength bottlings vary depending on the angel’s share and other factors. Seagram’s created Benchmark in the late 1960s and made it at the Old Prentice distillery in Lawrenceburg, now Four Roses. Sazerac bought the brand in 1989, three years before it acquired the distillery that became Buffalo Trace, and the McAfee name was added later. Benchmark took two more medals in this flight, with Golds for Benchmark and Benchmark Single Barrel. Buffalo Trace Award: Master Category: Bourbon – Premium Tasting Notes: Vanilla, brown sugar, toffee, dark fruit Find Your Next Bottle: $20 / £19 Buffalo Trace Distillery’s flagship product, and one that needs no introduction. Sazerac bought the Frankfort distillery in 1992, when it was still called the George T. Stagg Distillery, and the site had traded under several names before that, including O.F.C. and Old Fashioned Copper. The Buffalo Trace name arrived in 1999, applied to the distillery and to the bourbon at the same time, and it refers to the buffalo trackway that crossed the Kentucky River at that point. The property was designated a National Historic Landmark in 2013. The bourbon carries no age statement and is bottled at 90 proof. The judges called it “a fantastic option for under £30, sip neat or mix.” According to the distillery website, Buffalo Trace Bourbon has won 135 different awards. W.L. Weller Full Proof Award: Master Category: Bourbon – Ultra-Premium Tasting Notes: Vanilla, caramel, toasted oak, creme brulee Find Your Next Bottle: $160 / £195 The only wheated bourbon among the eight winners. William Larue Weller, an iconic figure in American whiskey history, is credited with being among the first to replace rye with wheat in a bourbon mash bill. Created by Weller in 1849, the brand changed hands repeatedly after 1972 before Sazerac took ownership in 1999. Full Proof works the same way here as it does with Benchmark, and the bourbon is bottled at 114 proof. The whiskey arrived in June 2019 and was announced as an annual release in limited quantities. W.L. Weller Special Reserve, Antique 107, CYPB, Single Barrel and the 12 Year Old all took Golds elsewhere in the competition. Stagg Award: Master Category: Bourbon – Ultra-Premium Tasting Notes: Chocolate, brown sugar, cherry, clove Find Your Next Bottle: $148 / £250 This bourbon spent its first nine years as Stagg Jr., a name that acknowledged its relationship to the older George T. Stagg further down this list. Buffalo Trace launched it in August 2013, and Batch 17 in winter 2021 was the last to carry the “Jr.”, with Batch 18 arriving the following year as simply Stagg. Here the strength does move around, because Stagg is bottled uncut and unfiltered at barrel proof after at least 8 years of aging. Recent batches have run between roughly 126 and 131 proof, and the label now carries a year and letter code. The judges noted the 65.5% ABV version that they tasted was “brilliantly controlled.” Eagle Rare 17 Year Old 2025 Award: Master Category: Bourbon – Aged Over 8 Years Tasting Notes: Dark tobacco, cherry, leather, pepper, caramel, vanilla Find Your Next Bottle: $1,880 / £1,505 Eagle Rare was launched in 1975 and originally made at the Old Prentice distillery, now Four Roses, arriving at Sazerac when the company bought the brand from Seagram in 1989. The 17 Year Old is released each fall as part of the Buffalo Trace Antique Collection, which began in 2000 with this whiskey, William Larue Weller, and Sazerac 18 Year. It also sits apart from its Antique Collection siblings on strength, since the others go out at barrel proof while Eagle Rare 17 is bottled at a set 101 proof after a few years at 90 proof. Despite its 17-year age statement, the 2025 release was actually aged for 18 years and four months. Eagle Rare 10 and 12 both took Golds in this same flight. George T. Stagg 2025 Award: Master Category: Bourbon – Ultra-Premium Tasting Notes: Vanilla, dark tobacco, ripe cherry, earthy, oak Find Your Next Bottle: $1,300 / £790 Like Stagg Bourbon mentioned above, this bourbon was named for George T. Stagg

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Rye whiskey has, for a few years now, been experiencing something of a resurgence. Despite this, just four American ryes took Master medals at this year’s American Whiskey Masters, run by The Spirits Business. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYThree of them belong to the Sazerac Company, and all three are made at Buffalo Trace in Frankfort, Kentucky. Sazerac Rye won its Master in the premium heat, covering bottles priced up to £30, while Sazerac Rye 18 Year Old and Thomas H Handy both took Masters in the ultra-premium heat, at £51 and above. The fourth Master went to Loch Lomond Group for Jaywalk Bonded Rye Whiskey, which won the heat for ryes aged up to seven years. So, let’s take a look at each of them: how they’re made, what the judges picked out, and how much they will set you back. Sazerac Rye Award: Master Category: Rye – Premium Tasting Notes: Clove, vanilla, anise, pepper, candies, citrus, licorice 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: $23 / £29 We are starting with the least expensive of the four, and the only one of the three Sazerac ryes here that is a permanent part of the range. The name comes from the Sazerac Coffee House in New Orleans, which took its own name from a cognac brand, Sazerac de Forge et Fils. Thomas H Handy, who appears further down this list, bought the business in 1869. Sazerac Rye is made at Buffalo Trace Distillery in Frankfort, Kentucky, which the Sazerac Company has owned since 1992. The exact mash bill has never been published, though it is widely reported to sit just above the 51% rye minimum, with corn making up most of the remainder and a small proportion of malted barley. The same rye recipe is understood to be used for Sazerac Rye 18 Year Old and Thomas H Handy. There is no age statement, and it is bottled at 90 proof. One judge said: “Classic rye profile on the nose. The palate opens with sweet cereal notes, and builds into the spice, with lots of granola, a hint of green pepper, furniture polish, and tannins. The oak spice is balanced very nicely, and this is cracking complexity for the price point.” A cheap, readily available, and reliable rye. Jaywalk Bonded Rye Whiskey Award: Master Category: Rye – Aged up to 7 Years Tasting Notes: Rye spice, berries, vanilla, oak, brown sugar Find Your Next Bottle: $66 / £53 The only Master here that does not belong to the Sazerac Company, and the only one made outside Kentucky. Jaywalk is made by New York Distilling Company in Bushwick, Brooklyn, founded in 2011 by Allen Katz and Tom Potter, who had previously co-founded Brooklyn Brewery. Loch Lomond Group bought the distillery in May 2025, its first move into American whiskey, and Katz and Potter both stayed on. The mash bill is 75% New York rye, 13% New York corn, and 12% malted barley, all grown in the state. The rye is a mix of two varieties, one of which is Horton, an heirloom grain that the distillery grew out from ten seeds obtained from Cornell University’s seed bank in 2015. Being bottled in bond, it comes from a single distilling season and is bottled at 100 proof. It carries a seven-year age statement. Judge Ruchira Neotia said of it: “Rye is unmistakably in the house and it is freshly milled, palate dials up with popcorn, liquorice, and black cherry.” Thomas H. Handy 2025 Award: Master Category: Rye – Ultra-Premium Tasting Notes: Oak, spice, bright fruit, apple, vanilla Find Your Next Bottle: $500 / £600 Thomas H. Handy was a New Orleans businessman, and Buffalo Trace credits him with turning to American rye as the base of the Sazerac cocktail once cognac supplies ran short. His whiskey joined the Buffalo Trace Antique Collection in 2006, six years after the collection started, and it is released each fall. It uses the same low rye recipe as the two other Sazerac whiskeys here. Handy is the youngest of the six in the collection, and it is bottled uncut and unfiltered at barrel proof, so the strength moves each year. The 2025 release came in at 129.8 proof, up from 127.2 the year before, from whiskey distilled in spring 2018 and 2019 and drawn from floors four to seven of warehouses N, L, AA and DD. One judge called it “rich, round and bold,” adding: “Wood polish and a hint of chamomile tea on the nose. With a splash of water, there’s vanilla, caramel ice cream, and lots of tannins. It’s spicy and juicy, with raisins, leather, sweet pastry and maple syrup cereal bars. A very lovely rye whiskey, with a long-lasting finish.” Sazerac Rye 18 Year Old 2025 Award: Master Category: Rye – Ultra-Premium Tasting Notes: Rye spice, oak, herbs, woody richness, supple leather, caraway seed Find Your Next Bottle: $2,000 / £1,200 Sazerac Rye 18 Year Old was one of the three whiskeys in the first Antique Collection in 2000, alongside Eagle Rare 17 Year Old and William Larue Weller, and for a long stretch it came from a single batch of rye barreled in 1985. The rye is bottled at 90 proof, which is a long way down from the Handy above. The 2025 release carried an age statement of 18 years and 5 months. One judge said: “Icing sugar on the nose, and the palate brings cinnamon buns, wood polish, raisins, toffee, rum-and-raisin ice cream. Warm spice runs throughout, nicely balancing the sweeter flavours that are also present. Very tasty, balanced, and worth the money.” What Do You Make of the Results? Given the rye resurgence of recent years, Sazerac’s near-sweep here is interesting, with the only other Master rye being produced in New York under a Scottish company. Have you tried any of these four? Are there any you would like to get your hands on, and what do you make of the awards? Let us know in the comments.

A new, limited-edition expression has just been announced by The Dalmore. The Dalmore Distillery Select 2026 has become the latest offering in its Distillery Select Series. This is a collection of small, limited parcels of exceptional Highland single malt each selected from our famed dunnage warehouses for their rarity of character. Finished in casks from some of the world’s finest wineries and bodegas, they have been hand-selected and bottled to reveal how different casks can complement, enhance or contrast with an element of The Dalmore’s signature house style. The Distillery Select 2026 edition is described a s a "truly exceptional parcel of whisky" which has been finished in Semisecco Marsala wine barriques. For nearly 20 years, Marsala has played a supporting role within The Dalmore portfolio, most notably as one of the six cask influences that shape The Dalmore King Alexander III. Twice yearly, experts at The Dalmore assess maturing stock, seeking casks which display a superior depth of character. Once identified, these casks are hand-nurtured to the exact moment of reaching their peak potential. Earlier this year, a parcel of Marsala-enriched whisky revealed something distinctive, an individuality which the distillers knew just had to be bottled. The Dalmore master blender Dr Kirstie McCallum, explained: "Over time, the rich and indulgent character of the Semisecco Marsala harmonised beautifully with The Dalmore spirit. Carefully selected and closely nurtured throughout their maturation, the casks delivered an exceptional balance of flavours. "The result is a whisky unmistakably from The Dalmore, with its hallmark citrus notes deepening into sweet clementine, accompanied by rich toffee, gentle nuttiness, and soft, pastry-inspired spices.” She added: "After a year in the Semisecco Marsala casks, we could sense the character beginning to emerge, particularly notes of sweet citrus and brioche but the whisky had not reached the balance we were looking for. From that point, we monitored the cask even more closely and within a few months, everything came together. The influence of the Marsala was clear, but the character of The Dalmore remained at the heart of the whisky." Aged 14 Years, Distillery Select 2026 began its maturation story in American white oak ex-Bourbon barrels for 12 years, before a finish in the Semisecco Marsala wine barriques. The decision on when to bottle was not dictated by age - it was about recognising the exact moment when the balance between cask influence and The Dalmore’s signature style had reached its full potential. Craig Swindell, global specialist for The Dalmore, added: "The process is guided more by judgement than by a formula. Time is important, one of our whisky makers' key skills is recognising the point when the cask has brought the desired complexity and balance, while allowing the character of The Dalmore to remain clear." He added: "The Marsala brings a golden, honeyed warmth to The Dalmore Distillery Select 2026, lifting the sweet clementine and candied orange so the citrus seems to glow. Beneath that brightness is a clear structure, giving the whisky definition and holding everything in balance." Limited to just 1,110 bottles, Distillery Select 2026 is natural in colour and non-chill filtered, revealing remarkable depth, elegance and complexity. On the nose expect floral aromas layered with sweet clementine, stone fruits, and honeyed malt. The palate suggests candied orange peel, sweet pear, and buttery toffee unfold before a long finish of sweet citrus and rich oak, fading into a memory of festive spice. The Dalmore Distillery Select series is only available directly from The Dalmore via its online boutique or Highland distillery home. It has a RRP of £350 and an ABV 53.7%. A 14 year journey to flavour Bunnahabhain's newest release is a rich, un-peated, exclusive which has been matured in refill casks before a long Rioja finish. According to the Islay-based distillery this brings layers of red fruit, dark cherry, plum and warming spice to the dram. The 14 Year Old Coterie Exclusive is said to reflect the belief that great whisky takes time, patience and thoughtful cask selection. Distilled on Monday, December 1, 2008, it began its maturation in refill casks. This is said to allow Bunnahabhain’s naturally rich and unpeated spirit to develop its character over several years. On Wednesday, July 20 2016, the whisky was transferred into Rioja hogsheads, where it spent a further six years and eight months. This extended period allowed the Rioja casks to make a defining contribution, gradually layering the spirit with ripe red fruit, blackcurrant, cherry and plum, alongside notes of vanilla, baking spice and gentle tannin. The result is said to be a meeting of spirit and cask with the richness of Rioja complimenting rather than overwhelming Bunnahabhain’s naturally oily, malty and subtly coastal character. The nose reveals initial sweet notes of cherry ice cream and soft caramel fade to reveal toasted malt, dark berries and a subtle note of spice. Meanwhile, on the palate roasted nuts, cloves and toasted oak are met with wonderful fruity flavours of sweet red grapes, chocolate raisins and a gentle herbaceous background. The finish is lingering and spicy with a sea spray mist. The 14 Year Old Coterie Exclusive is available only to those who visit our distillery or are part of its online community. It has a RRP of £140 and an ABV of 55.8%. Rich and silky Speyside malt Lovers of Tamdhu wil welcome its new 12 Year Old, described as a "rich and silky Speyside single malt". Matured exclusively in Oloroso sherry oak casks from Jerez in Spain, this offering is natural in colour and is already making some very positive waves within the whisky community. According to the distillery, the whisky is very lightly-peated with just the traditional single barrowload of peat to the kiln. It is 100% First Fill and Refill American & European Oak Oloroso Sherry Casks We are told that on the nose will provide rich and enticing aromas of iced cinnamon rolls, orange boiled sweets, raisins, sweet oak, and a hint of mint. The palate suggests silky and mouth-coating with flavours of banana, berry jam, malt biscuit, and classic sherry oak depth. To finish, it is long and balanced, revealing ground spice, dried fruit, soft Scottish tablet and the faintest wisp of peat smoke. Tamdhu 12 Year Old Sherry Cask has a RRP of £56 and an ABV of 43%.

House of Hazelwood partners with Bertie’s Whisky Bar to launch Highland whisky journey Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYHouse of Hazelwood has partnered with Bertie’s Whisky Bar at The Fife Arms in Braemar to create a curated whisky experience featuring some of the rarest and oldest Scotch whiskies ever released. The experience is available exclusively at Bertie’s Whisky Bar, located in the heart of the Cairngorms National Park. The bespoke offering draws on House of Hazelwood’s collection of aged Scotch whisky and The Fife Arms’ location in the Scottish Highlands. Guests are taken on a curated journey where each dram is paired with both a story and a place. Under the guidance of the venue’s whisky team, guests can select from a range of House of Hazelwood expressions. These include the 57-Year-Old Blended at Birth, the 52-Year-Old The Pursuit of Pleasure, and The Garden at Hazelwood, a 47-Year-Old Blended Malt inspired by the grounds of Hazelwood House. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. A dram of The Garden at Hazelwood may be enjoyed in the hotel’s gardens before the experience moves to a privately owned Highland estate minutes from the hotel. There, guests can taste rare whiskies against views across the Cairngorms, including peaks such as Ben Macdui and Braeriach. Depending on the chosen flight, guests may continue into ancient Caledonian forest, pause beside the River Dee, and visit secluded locations before concluding at Bertie’s Whisky Bar. "The House of Hazelwood collection represents some of the rarest and most fascinating Scotch whiskies in existence, and we wanted to create an experience that does justice to them," said Tom Addy, senior whisky bartender at Bertie’s Whisky Bar. "Rather than confining the tasting to a single room, we’ve taken inspiration from the landscapes around us. Each location brings a different perspective to the whisky." Guests can choose from nine House of Hazelwood expressions ranging from 33 to 57 years old. It is the oldest selection ever offered at Bertie’s and the largest House of Hazelwood collection available in any bar or restaurant worldwide. "People often assume the world’s greatest whisky experiences are simply about drinking old whisky. For us, it has always been about something much deeper," said Jonathan Gibson, director of House of Hazelwood. "By pairing rare drams with remarkable locations, we’ve created something truly unique that celebrates not only Scotch whisky, but Scotland itself." To document the experience, House of Hazelwood invited whisky writer Joel Harrison to travel through the Cairngorms with the Bertie’s team, capturing the journey in a short film, An Experience of the Extraordinary. House of Hazelwood forms part of William Grant & Sons, the family-owned distiller behind brands including Glenfiddich and The Balvenie.

AI generated summary, newsroom reviewed A new verdict has arrived on some of the best single malt Scotch whisky bottles in 2026. At The Scotch Whisky Masters 2026, Glen Scotia 7 Year Old whisky took the top spot with some others getting honoured too. The 7-year-old single malt whisky was selected after blind tasting by independent judges, beating a field of highly rated Scotch whiskies to claim the highest accolade at the competition. Alongside Glen Scotia, four other single malt Scotch whisky bottles stood out for enthusiasts: Aberlour A'Bunadh, Talisker 10 Year Old, The GlenAllachie 15 Year Old and Glencadam 18 Years Old. From sherry-heavy richness and coastal peat to elegant, long-aged Highland character, each whisky brings a distinct style to the glass. From Glen Scotia 7 Year Old and Aberlour A’Bunadh to Talisker 10 Year Old, The GlenAllachie 15 Year Old and Glencadam 18 Years Old, here are the 5 best single malt Scotch whisky bottles worth knowing in 2026. Glen Scotia 7 Year Old Whisky Aberlour A'Bunadh Whisky Talisker 10 Year Old Whisky The GlenAllachie 15 Year Old Whisky Glencadam 18 Years Old Whisky The Glen Scotia 7 Year Old whisky release has made an unusually big impression for a relatively young Scotch. Glen Scotia Campbeltown Malts Festival Edition 2026 was crowned Scotch Whisky Taste Master at The Scotch Whisky Masters 2026. The highest accolade. The whisky was matured in first-fill ex-Bourbon casks for seven years before receiving a six-month finish in first-fill Ruby Port casks. Bottled at 53.9% ABV, it combines Glen Scotia’s coastal character with red-fruit richness, gentle peat smoke and warming spice. Award: Scotch Whisky Taste Master 2026, plus Master ABV: 53.9%, cask strength Cask: First-fill ex-Bourbon, finished in first-fill Ruby Port Gaelic for 'the original', Aberlour A'Bunadh has developed a loyal following among drinkers who prefer their whisky rich, intense and unapologetically sherried. Matured in Oloroso sherry butts and bottled at cask strength, A'Bunadh is unfiltered and batch-driven, meaning its exact character and ABV can vary. It is the kind of dram that rewards a slow pour, particularly for those who enjoy dried fruit, spice and deep sherry influence. Award: Master ABV: Roughly 59% to 62%, depending on batch Cask: First-fill Spanish Oloroso sherry butts Few island whiskies have the instantly recognisable character of Talisker 10 Year Old. Made on the Isle of Skye, it combines maritime salinity and smoke with a peppery, warming finish. Its 45.8% ABV keeps the whisky approachable without stripping away the distinctive character that has made Talisker one of Scotland’s most recognisable single malt names. Award: Master ABV: 45.8% Cask: American oak ex-Bourbon Under the direction of master distiller Billy Walker, The GlenAllachie 15 Year Old has become one of Speyside’s more closely watched expressions. The whisky leans towards the richer side of Speyside, with maturation in Pedro Ximénez and Oloroso sherry casks helping create layers of dried fruit, spice and dessert-like richness. At 46% ABV, it also has enough weight to stand up to a slow, neat tasting. Award: Master ABV: 46% Cask: PX and Oloroso sherry puncheons and hogsheads The Glencadam 18 Years Old whisky offers a different proposition from the bolder whiskies on this list. Rather than relying on heavy peat or intense sherry influence, this Highland single malt whisky takes a more restrained approach. Long maturation in American oak ex-Bourbon casks gives it a polished profile, making it an appealing choice for whisky drinkers who prefer delicacy and precision over sheer intensity. Award: Master ABV: 46% Cask: American oak ex-Bourbon, unpeated The appeal of these best single malt Scotch whisky bottles in 2026 lies in how differently they approach the category. Glen Scotia 7 Year Old brings cask-strength power, peat and Ruby Port fruit, Aberlour A'Bunadh is built around rich Oloroso sherry, Talisker 10 Year Old delivers classic coastal smoke, The GlenAllachie 15 Year Old leans into Speyside richness, and Glencadam 18 Year Old whisky makes the case for a more refined Highland style.

Whisky barrel bought for £130 goes on sale at £270k - Published A whisky barrel purchased for £130 is to go on sale for £270,000. Surrey pensioner Angus Kerr said he had bought the Glenrothes single malt in 1971 as an investment, hoping it would help pay for his children's school fees. He said it was now worth an "unbelievable" sum, as the barrel was the oldest of its kind known to be in existence. "I don't drink scotch," Kerr said. "If I did, I would be looking around for something that was £18, no more. That's my sort of level." 'That was silly' Kerr, a former commodities trader, said he had made the purchase after hearing about a company selling barrels of new-fill whisky. "I thought at least I can go for a swim in it if it all goes belly up," he told BBC Radio Surrey. Kerr said he had hoped to sell the barrel five years later for a profit, but the company went bust and he lost contact with them. "I just threw my hands in the air and thought, 'OK, that was silly'," he added. However, a few years later, the 81-year-old was contacted out of the blue by a Glaswegian company, which said he owed them money for storing the barrel. After getting waylaid by "business, kids and life in general", Kerr said he had only recently contacted broker Mark Littler to try to sell the barrel, which contains enough for approximately 287 bottles. Kerr said the tasting experts had declared the 57-year-old whisky "absolutely fantastic". "It could have lost its alcohol content or ended up being very oaky and horrible, so it's very fortunate," he added. "What we need to find is Elon Musk, [Jeff] Bezos or someone for who £270,000 is just spare change to them." On how he would spend the proceeds, Kerr said he would not have any "difficulty finding a home for the money" with his children and eight grandchildren. "But it goes pretty quickly these days," he added. Follow BBC Surrey on Facebook, external, X, external, and Instagram, external and listen to BBC Radio Surrey on Sounds. Send your story ideas to southeasttoday@bbc.co.uk , externalor WhatsApp us on 08081 002250. Related topics - Published6 days ago - Published19 April - Published27 March

Chattanooga, known for its rail connections, is a historically strategic location connecting the South with the Midwest, with 11 distinct railway lines. Today, it’s an up-and-coming American destination for both its urban features and its natural beauty. But there is something else that Chattanooga has, and that’s a deep connection to whiskey. Of course, being a city in Tennessee, Chattanooga has a natural relationship to Tennessee whiskey, but also to bourbon. In addition to trains and whiskey, this hidden gem has an award-winning food scene and one chef in particular who brought a Gulf Coast soul to the mountains of Tennessee, bringing Michelin-starred restaurants and award-winning bourbon to his bar in a unique way. Chef Erik Niel is a celebrated figure in the culinary world, known for his dynamic approach to both food and hospitality. Born and raised on the Gulf Coast, Niel brings a distinctive coastal sensibility to his cooking — one that emphasises freshness, bold flavours, and a deep respect for ingredients drawn from land and sea. With a career spanning over two decades, Niel has become a cornerstone of the Chattanooga dining scene, earning national recognition as a James Beard Award nominee and leading a team that has achieved Michelin Guide acclaim. When he arrived in Chattanooga, Niel infused the city’s food scene with the spirit and ingredients of his Gulf Coast roots, introducing diners to vibrant seafood dishes, inventive takes on Southern classics, and a relaxed yet refined style of hospitality. His restaurants — including the acclaimed Easy Bistro & Bar, the meat-lover’s haven Main Street Meats, and the innovative Little Coyote — are renowned for their inventive menus, commitment to local sourcing, and the seamless blend of Southern tradition with global influences. Niel’s dedication to excellence extends beyond the kitchen to every aspect of the dining experience, from the thoughtfully curated whiskey programs to the warm, welcoming atmosphere that defines each of his establishments. Niel understands that a truly great restaurant experience hinges on a thoughtful, original bar program. Across his establishments, guests are treated to an impressive selection of over 400 bottles of whiskey, but it is Niel’s hand-selected barrel picks that serve as the crown jewels of his collection — rare, exceptional, and deeply personal expressions that can’t be found anywhere else. What makes these barrel picks so special is the chef-driven philosophy behind them. For the past six years, Niel has made it his mission to bring the same creativity, discernment, and passion to his whiskey program as he does to the kitchen. Rather than settling for the usual allocated bottles that line most shelves, he forges relationships directly with distilleries, both large and small, and travels to their facilities to taste and select barrels himself. Every barrel is selected through a meticulous tasting process, with Niel seeking out distinctive flavour profiles, unexpected nuances, and spirits that complement his menus and stand on their own as sipping experiences. Each barrel pick represents a one-of-a-kind collaboration between chef and distiller, and every bottle poured tells a story — of the place it was made, the people who crafted it, and the moment it was chosen. For guests at Niel’s restaurants, these picks offer an invitation into the world of whiskey at its most exclusive and thoughtfully curated, turning a simple drink into a memorable, singular event. For collectors and enthusiasts, they’re a rare chance to taste the extraordinary, with every barrel reflecting Chef Niel’s relentless pursuit of excellence and genuine love of discovery. Rather than relying on increasingly scarce and allocated bottles, Niel takes a chef’s approach to curating his whiskey selection. He travels directly to distilleries, hand-selecting barrels that reflect not just quality, but a unique character and sense of place — much as he would personally source produce, meat, or seafood for his menus. Each barrel is selected through an extensive tasting process, with Niel seeking flavour profiles that surprise, delight, and complement the culinary offerings in his restaurants. The result is a collection of one-of-a-kind whiskeys, available nowhere else, that offer guests a rare opportunity to taste spirits crafted by major distilleries and hidden gems alike, all through the discerning palate of a chef. For whiskey enthusiasts and casual drinkers alike, these barrel picks are a signature experience — each pour tells a story of craftsmanship, discovery, and Chef Niel’s commitment to excellence. The barrels Chef Niel selects come not only from iconic legacy distilleries but also from innovative up-and-coming producers in Kentucky, Tennessee, and Texas. This diversity ensures his whiskey program is both deep in heritage and alive with discovery. Niel’s approach to barrel selection is meticulous and hands-on, with tasting notes that read more like the field journals of an explorer than a bar manager — detailed, sensory, and full of personality. Take, for example, his experience at Bardstown last year: “We had asked for a mash bill selection that was different from our first two picks, which were both BBCO High Rye Bourbon mash. We were presented with four selections, and as usual, chose to nose and taste them blind, without knowing what they were. There was a lot of difference in all four choices, and we took our time to choose a good one.” Or consider the story behind his 2024 Heaven Hill pick: On a frigid day, the team struggled to nose the whiskey in the cold warehouse. Hours later, after moving barrels and warming up, a Heaven Hill team member joked that the ordeal could have been an “HR Nightmare,” which became the fitting and memorable name for that particular bottle. These stories capture the spirit of Chef Niel’s barrel picks: each is the result of adventure, discernment, and a genuine love for the process, offering guests not just a remarkable pour but a tale worth savoring. HR Nightmare turned out to be a 9-year Barrel Proof Elijah Craig bottled at 65.2% ABV, with a flavour described by Neil as, “Big, bold, fresh saddle leather and cigar box on the nose. Dried fruit, walnut, and spiced notes on the palate are reminiscent of holiday fruitcake. Oh, bring us a figgy pudding!” He continues, “a broad-shoulder bourbon, leather, heaven-hill nuttiness. Strong mid palate, chewy finish, not overly complex but wonderful, straight forward, Kentucky bourbon.” While it’s not uncommon these days for chefs to dabble in bourbon blending or barrel picks, what truly distinguishes Chef Niel is the way he weaves his carefully chosen spirits into the very fabric of the dining experience. For Niel, every bottle behind the bar is hand-selected with the same intentionality as an ingredient for his kitchen — chosen not just for its rarity or prestige, but for how it enhances the ambiance, complements the food, and sparks conversation among guests. This holistic, chef-driven approach means that the bar program is never an afterthought — it’s an integral part of the meal, elevating every visit into something memorable and uniquely Chattanooga. This long-term vision has paid off: Niel and his team have earned a reputation throughout the region for offering one of the most distinctive and dynamic whiskey selections, transforming each of his restaurants into a destination for both culinary and spirits enthusiasts. The synergy between bar and kitchen, guided by a chef’s palate, ensures that each location offers a genuine sense of discovery for every guest who walks through the door. Niel’s passion for not just food and drink, but for providing a true experience was clear when I sat down with him at Little Bistro to talk about his barrel picks. He has dedicated his life to making meals an experience, a moment to savor and remember, to relax and be doted on by his talented staff, which can be felt the moment yo

AIKEN — Aiken City Council gave final approval Aug. 24 to a concept plan for a 2.3-acre commercial development at the southwest corner of Whiskey Road and Stratford Hall Drive S.W., but some council members expressed continuing concern about its impact on Whiskey Road traffic. The northeast corner of the parcel is across the intersection of Whiskey Road and Powder House Road S.E. The council rejected a concept plan for a proposed Parker's Kitchen on the same property in 2023. The latest concept plan shows two commercial buildings, one with a drive-through facility and the other with a 100-seat restaurant and a 4,000-square-foot medical service facility. The council approved the concept plan on first reading Aug. 10 on a vote of 4-3. Council members Peter Messina, Kay Brohl, Gail Diggs and Mayor Teddy Milner voted in favor. Council members Lessie Price, Barbara Morgan and Braylen Waldo were opposed. “I am particularly not in favor of any new development on the Whiskey corridor right now until we get the traffic situation addressed, and that is something that I will stick with until we get the traffic situation addressed on Whiskey Road,” Waldo said Aug. 10. Improvements to the intersection by the South Carolina Department of Transportation are scheduled to take place within the next two years. Before the Aug. 24 meeting, the council was provided with a 137-page traffic study that concluded the proposed use of the parcel would not generate a high level of traffic. The approval includes the condition that a 4-foot tall concrete barrier be built in the median of Whiskey Road at Mammoth Drive where there is now a right-in/right-out turn lane. “I had been aware on my past stints on the Planning Commission about other types of developments that have been proposed for this one corner and the concerns of the adjacent neighborhood concerning that,” Messina said. “The one thing that strikes me here, after seeing several different types of intensive developments here, it appears from what's being proposed this evening, it’s a very low-intensity use from a traffic perspective.” Waldo said he doesn’t believe the proposed use is “a bad development, but I do believe that it's a bad timing for this particular project.” “My concern is bigger than just the one project,” he said. Brohl said she trusted the traffic study and the opinion of the city’s traffic consultant. “We pay people to give us this advice, and having been a planning commissioner, I was a planning commissioner for seven years before I was a council person, this is a good development,” Brohl said. “There have been others that have been rejected. That's water under the bridge, but I'm looking at this and judging it fairly, and I'm going to support it tonight,” she said. “My biggest concern with the traffic report is the increase from the Tribute Parkway once it opens up, and how that's going to affect everything along that area,” Morgan said. “I'm not saying what I'm voting yes, yea or nay. I am saying that as a council person, and as a person responsible for what we hear in the community, traffic is a problem,” Morgan said. Second-reading approval passed on a vote five in favor, with Waldo opposing and Morgan abstaining.

Your National Whiskey Sour Day Lineup Starts Here On August 25, we may celebrate birthdays, anniversaries, and more. We also celebrate National Whiskey Sour Day, which gives you another reason to have a classic cocktail. There are many other national days in the month of August for cocktails and spirits, but today we raise a glass to the drink that is sour, bitter, and sweet all in one. The Whiskey Sour is a classic cocktail dating back to the 19th century, though its exact origins are still debated. Another early mention is the drink appearing in the Wisconsin newspaper Waukesha Plain Dealer in 1870, while it’s also traced to Iquique, then a Peruvian port, where an English steward named Elliott Stubb is said to have created the drink in 1872. According to a story published by Argentina’s Universidad de Cuyo in 1962, citing the Peruvian newspaper El Comercio de Iquique, Stubb experimented with whisky and Limón de Pica before adding sugar, ice, and lime juice, which became his favorite drink and was called “Whisky Sour.” No matter who created the Whiskey Sour, the classic cocktail has remained a staple for more than a century, with recipe variations that combine whiskey, fresh lemon juice, and sugar still enjoyed worldwide; some versions add egg white for a smoother texture and frothy finish. This list will have you trying different variations, so drink responsibly and enjoy every sip. The Macallan Sour The Macallan Double Cask 15 Years Old offers a complex base of subtle butterscotch, apple, and sweet spice, paired with an aromatic Sherry float that suits your whiskey sour. The Macallan Sour - Ingredients: - The Macallan Double Cask 15 Years Old - 20ml lemon juice - 10ml brown sugar syrup - Egg white - Oloroso sherry float - Method: - Shake all ingredients, except sherry, into an ice filled shaker. - Strain into glass over ice. - Using a bar spoon, slowly layer the sherry over the top of the cocktail. Black Whisky Sour Crown Royal Black makes for the perfect drink that, unlike other recipes, includes egg white. The spirit recently collaborated with Juicy Couture to bring a little Y2K nostalgia to the whisky aisle with a new limited-edition bottle collection that gives Crown Royal’s iconic bag the Juicy treatment. The Crown Royal x Juicy Couture collection is available at select retailers nationwide. And there’s more to come with the collab, so stay tuned. Black Whisky Sour - INGREDIENTS: - 1.25 oz Crown Royal Black - .5 oz lemon juice - .75 oz simple syrup - 1 egg white - INSTRUCTIONS: - Glassware: Rocks Glass - Combine all the ingredients in a shaker with ice. - Shake well. - Strain into a rocks glass filled with ice. - Garnish with a lemon wheel. High West Whiskey Sour Another egg white included recipe is the High West Whiskey Sour. Made with High West’s Double Rye which combines a balance of bold rye spice with bright botanical notes showcasing layers of freshness and complexity. High West Whiskey Sour - Ingredients: - 1.5 oz High West Double Rye - .75 oz simple syrup - .75 oz fresh lemon juice - 1 egg white - Instructions: - Combine in a shaker and shake without ice vigorously to emulsify the egg white. - Add ice and shake vigorously again until the tins are cold in your hand. - Double-strain into a coupe or Nick & Nora glass. - Garnish with brandied cherries if desired. Jim Beam Black Whiskey Sour The Jim Beam Black Whiskey Sour offers you a smooth bourbon with zesty citrus for a balanced, refreshing tasting sip of timeless sophistication. Jim Beam Black Whiskey Sour - Ingredients: - 1 part Jim Beam Black - 1 part fresh lemon juice - 3 simple syrup - 0 egg white - Garnish with lemon wheel or wedge - Method: - Step 1: Prepare your glass: Chill a rocks glass or cocktail glass by filling it with ice and letting it sit while you prepare the drink, or place the glass in the freezer for a few minutes. Remove the yolk from the egg and keep the egg white. - Step 2: Measure and pour: In a cocktail shaker, add 1 parts Jim Beam Black bourbon, 1 part fresh lemon juice, egg white and 1/2 part simple syrup. - Step 3: Add ice & shake: Fill the shaker with ice cubes, secure the lid of the cocktail shaker tightly and shake vigorously for about 10-15 seconds. - Step 4: Strain. Remove the ice from your chilled glass. Strain the mixture directly into the glass without additional ice for a stronger flavor, or strain the mixture over fresh ice cubes in the glass for a slightly diluted drink. - Step 5: Garnish with a lemon wheel or wedge. Bourbon Sour Another Jim Beam recipe, the Bourbon Sour meets zesty lemon and a touch of sweetness, delivering a classic cocktail with a perfect balance of flavors and sophisticated charm. Bourbon Sour - Ingredients: - 2 parts Jim Beam - 1 part lemon juice - 1/2 part lemon lime soda - 1/2 teaspoon sugar - Garnish with lemon wedge and cherry - Method: - Step 1: Combine ingredients: Fill a cocktail shaker with ice cube and pour 2 parts Jim Beam Bourbon into the shaker. Add 1 part fresh lemon juice and 1/2 teaspoon of sugar. - Step 2: Shake and Strain. Shake the mixture vigorously until the sugar is completely dissolved and the mixture is well chilled (about 10-15 seconds). Strain the mixture into a rocks glass filled with ice cubes. Ensure the sugar is fully dissolved when shaking to avoid any graininess in the cocktail. - Step 3: Stir and Garnish. Top off the drink with 1/2 parts lemon-lime soda. Stir gently to combine. Garnish the drink with a lemon wedge and a cherry. On The Rocks Whiskey Sour The On The Rocks Whiskey Sour also includes Jim Beam, but if you want to avoid mixing and measuring, this drink is perfect because you can just pour it over ice. Celebrate National Whiskey Sour Day with a cocktail that brings bar-quality flavor and convenience to the glass. Buchanan’s DeLuxe Whisky Sour It wouldn’t be a celebration without the popular Scotch Whisky! Take a sip of their own version of the classic cocktail and let us know what you think. Buchanan’s DeLuxe Whisky Sour - Ingredients: - 1.5 oz Buchanan’s 12-Year-Old DeLuxe Blended Scotch Whisky - .75 oz Fresh Lemon Juice - .5 oz Fresh Orange Juice - .75 oz Simple Syrup - 1 Egg White - 3 Dashes of Angostura Bitters - Glassware: Rocks Glass - Garnish: Lemon Peel - Method: - Shake all ingredients except ice first for 15 seconds. - Add ice and shake until chilled. - Strain into ice filled rocks glass. Non-Alcoholic Whiskey Sour Yes, we even have a recipe for those who are sober living or expectant mothers who still want to join in on the celebration of August 25th. Non-Alcoholic Whiskey Sour - Ingredients: - 2oz Ritual Zero Proof Whiskey Alternative - .75oz fresh lemon juice - .5 oz simple syrup - Glassware: Coupe - Garnish: cherry or orange slice - Method: - Combine Ritual Whiskey Alternative, lemon juice, and simple syrup in a shaker filled with ice. - Shake vigorously for 15-20 seconds. - Strain into a coupe glass and garnish with your choice of cherry or an orange slice. The Creamy Tangy Whisky Sour Creamy is probably not the first thing you think when picturing a whisky sour, but Johnnie Walker Black Label has a recipe for you to try something new. The Creamy Tangy Whisky Sour - Ingredients: - 1.5oz Johnnie Walker Black Label* - 0.75oz lemon juice - 0.5oz egg white - 0.3oz Orgeat (almond syrup) - Glassware: Rocks - Garnish: marshmallow - Method: - Add Johnnie Walker Black Label, lemon juice, egg white, and Orgeat into a shaking tin. - Add ice, shake, and strain into an ice filled rocks glass. - Sear a skewered marshmallow and place on top of the drink to serve. - *For a non-alcoholic option, sub Johnnie Walker Black Label with Ritual Zero Proof Whiskey Alternative Basil Hayden Autumn Whiskey Sour With a name like Basil Hayden Autumn Whiskey Sour, you’re not only celebrating the national day but gearing up for the fall season. Basil Hayden Autumn Whiskey Sour - INGREDIENTS: - 2 parts Basil Hayden Bourbon - 1 part Fresh Lemon - 3/4 part Honey - 2 dashes Apple Cider Vinegar - 1 dash

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Journey's Beginning: Whiskey Barrel Release The Journey’s Beginning: Hollow Creek Distillery Unveils Rare Three-Barrel Bourbon Release on August 29, LEESVILLE, S.C. — Hollow Creek Distillery will host an exclusive, one-day-only barrel release event on Saturday, August 29, 2026, showcasing three great whiskeys alongside the newest flavor in their Family Reserve Limited Release portfolio. Two premium selections are sourced from prominent national distilleries. Each barrel was individually selected and will be sold under the new Founders’ Journey label. The first is a highly coveted 19-year-old straight bourbon whiskey, distilled in Tennessee in February of 2007. The second is a 10-year-old rye whiskey, distilled in Indiana in November of 2015 and aged in a Kelvin barrel. The third barrel was distilled in-house under Hollow Creek Distillery's signature High Cotton brand. This barrel will be the first release of an 8-year-old High Cotton barrel marking yet another milestone for the Leesville distillery. The event features a highly anticipated 450-bottle total yield. Due to the limited nature of these specific selections, individual purchase quantities will be limited. In addition to the three-barrel releases, Hollow Creek will also debut a new Watermelon Basil flavored vodka as the latest installment in the popular Family Reserve Limited Release series. Event Highlights & Schedule: Date: Saturday, August 29, 2026, Early Bird Bourbon Tasting: starts at 9:00 AM Retail Hours of Operation: 10:00 AM to 7:00 PM (Early arrival recommended for rare bottle purchases). Early Coffee Truck: Alsies of Columbia available at opening with coffee and light breakfast items for those waiting in line. Food & Sweet Treats: Lobster Dogs food truck will serve from 11:00 AM to 3:00 PM. Alsies of Columbia will be serving local ice cream in the afternoon. Live Music: The Time Pirates will perform from 10:30 AM to 1:30 PM Hollow Creek Distillery remains a dedicated, family-friendly destination. All ages are welcome to enjoy the live music, food vendors, and festive community atmosphere.

Forget Old Fashioneds: The Classic Scotch Cocktail To Try With Your Next Ribeye Steak A ribeye is one of the most coveted — and in our opinion the best – cuts of steak, prized for its rich, buttery flavor and luxurious melt-in-your-mouth texture, thanks to its generous marbling. Of course a steak cut as decadent as a ribeye deserves a drink pairing to match. And Tasting Table staff interviewed Chef Sean Griffin of Jean Georges Steakhouse at Aria Resort & Casino in Las Vegas about the best drinks to enjoy with your next ribeye. While wine, beer, and classic cocktails like an Old Fashioned are all typical pairings for a ribeye, Chef Griffin recommends trying a lesser-known Scotch classic: the Blood and Sand. The cocktail follows a simple four-ingredient formula, combining equal parts Scotch whisky, sweet vermouth, orange juice, and the lesser-known Cherry Heering, a cherry liqueur. According to chef Criffin, "This cocktail almost acts like a steak sauce. The blend of Scotch, [cherry heering], sweet vermouth, and fresh orange juice creates a cocktail version of a dipping sauce that cuts through the ribeye's heavy marbling beautifully." Blood and Sand is a well-balanced, sweet, smoky, and tangy cocktail that offers a lighter, fruitier alternative to the heavy red wines and savory, bitter bourbon cocktails like an Old Fashioned often paired with steak. Scotch whisky's distinct smokiness complements the umami-rich flavor of a ribeye, while the orange juice, cherry liqueur, and sweet vermouth provide tangy, fruity notes that help balance its buttery richness. While Scotch can be an expensive spirit often enjoyed neat, some of the best Scotch whisky cocktails prove that mixers certainly aren't off limits. History of Blood and Sand cocktail First printed in a recipe book in 1930, the Blood and Sand cocktail was named for a silent film from the '20s. The movie follows a toreador whose an affair threatens to sabotage his family and social life. While the cocktail may have been inspired by the film's plot, its deep red and yellow-orange hues suggest the name could also be a nod to its literal meaning. Whether you're ordering a ribeye steak at a restaurant chain like Capital Grille or even a budget friendly ribeye from Logan's Roadhouse, most restaurants have full bars that will be happy to accommodate a Blood and Sand drink for the perfect steak pairing. If you're making steak at home, you can easily mix this classic cocktail with any popular Scotch brand. Simply combine equal parts Scotch whisky, sweet vermouth, orange juice, and Cherry Heering in a cocktail shaker — or mason jar — filled with ice, then shake until well chilled and strain into a cocktail glass. If you're new to the world of Scotch whiskey, we've compiled a list of approachable Scotch for beginners you can explore.

Whisky brands sometimes go to great lengths to put an impressive name on their bottle. Think nods to ancient castles, Scottish glens, or age-old legends. Kuchh Nai whisky took a completely different route. The name of this Scotch blend quite simply means: nothing. Yet that name is anything but random. There’s a linguistic joke behind it that lands especially well in India. In fact, with a glass of Kuchh Nai in your hand, you can honestly say you’re drinking absolutely nothing. What does Kuchh Nai mean? Kuchh Nai is a Hindi expression that translates as “nothing.” You’ll hear it often in North India when someone is being offered something. And that’s exactly where the whisky’s joke comes in. Imagine someone asks during an evening out: “What would you like to drink?” A reply like kuchh nai normally means you don’t want anything. But when a whisky bears that very name, the answer suddenly takes on a whole new meaning. From the outset, the brand leaned into that double meaning. The name wasn’t just meant to be instantly familiar to Indian drinkers—it was designed to spark conversation the moment the bottle hit the table. Where does the name Kuchh Nai whisky come from? The story of Kuchh Nai Scotch Whisky, interestingly enough, doesn’t begin in India but in England. The brand was launched in 1996 by London-based Five Rivers International. The whisky targeted consumers with an Indian background. That’s why they chose a name that might sound odd in the United Kingdom but makes immediate sense in India. The brand later changed hands. Kuchh Nai came under Kuchh Nai Marketing Ltd and appeared in markets including Canada. In 2012, the whisky finally made its way onto the Indian market. | Whisky Deals from Whisky Exchange | Week 35 | | 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) | What kind of whisky is Kuchh Nai? Despite the name, there’s definitely something in the bottle. Kuchh Nai is a blended Scotch whisky that’s now bottled at 40 percent alcohol by volume. The blend includes Highland malts, with a small measure of Islay malt adding a touch of peat smoke. It’s described as rich and smooth, with fruity notes and a gentle smoky edge. In the past, there was also a stronger 51 percent version. Kuchh Nai proves that a whisky name doesn’t always need a centuries-old Scottish legend behind it. Sometimes a simple linguistic joke is all it takes.

Looking back on a challenge I set myself in 2023, I asked what seemed like a simple question: could I pick just one bottle to represent each region of Scotch whisky? It turned out to be far more of a thinker than I anticipated. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYBefore we even get to the drams, there is the small matter of how many regions there actually are. Five? Six if you count the Islands, which I always do. In this modern age of blurred styles, you could even argue that all Scotch is just Scotch. But while the regions remain a thing, let us crack on. The regional divisions date back to the Wash Act of 1784, later refined by master blenders wanting a rough overview of a region’s flavour profile. Are they still relevant? I am honestly in two minds. You can find unpeated, soft, floral drams from Islay and heavily peated, dirty malts from Speyside, so the rules are broken constantly. Yet as a starting point for newcomers, and as a marketing feature that still sells bottles, the regions serve a purpose. Plus, they let me make tasty clickbait challenges like this one. For the sprawling Highlands, I went with Glenmorangie Signet. It has fancy pants around it with the design and marketing, but crucially the liquid backs it up, delighting both casual drinkers and hardcore bottle nerds like me. In Speyside, I sidestepped the obvious Glenfiddich and Glenlivet in favour of the bad boy of the region, Craigellachie 13. It has the classic fruit but flings dirt and oil into the mix, and people love it for a reason. 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 often-overlooked Lowlands went to Glasgow Distillery’s 1770 Peated Cask Strength, which breaks every gentle Lowland stereotype with sheer flavour. The Islands, which absolutely deserve their own category, went to the phenomenal Ledaig 18. Though I am proudly a budget bottle buyer, this one was worth splashing out on. For Campbeltown, if you know my channel, you knew what was coming: Kilkerran 12, all that Campbeltown funk bolstered with fruit and meaty richness. And for Islay, I resisted the price-inflated Lagavulin and chose the Laphroaig 10 Sherry Oak Finish, where peat smoke, iodine and salt meet a stunning sherry sweetness for a proper umami experience. Those are my picks, unapologetically weighted towards rule-breakers over textbook representatives. So I put it to you: which bottles would you crown for each region, and which exceptions to the rules deserve a mention? To see me wax lyrical about all of my picks, and give some honourable mentions, check out my YouTube video.