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Four Roses Just Dropped a New Cask-Finished Whiskey Aged in Honey Barrels For about a quarter century, Kentucky distillery Four Roses has been making bourbon using a combination of 10 different recipes, derived from the use of two mashbills and five unique yeast strains. But this past spring, it released its very first cask-finished bourbon, a spirit that was partially aged in Japanese mizunara oak. That series continues with this week's launch of Experimental Series No. 002 Honey Cask Finish, a bourbon that spent some time in honey barrels that were previously used by the distillery. Cask-finished whiskey has been released by many other distilleries, but as mentioned above, this year marks the first time that Four Roses has entered the category, to the delight of some whiskey drinkers and the chagrin of others. The new Experimental Series No. 002 combines bourbon aged from six to eight years that was made from the distillery's OESQ and OBSK recipes. Those codes refer to the Four Roses distillery (O), specific mashbill (E is low rye, B is high rye), straight bourbon (S), and yeast strain (Q and K). After initial maturation, the whiskey was put into honey-seasoned barrels for three to nine months. These barrels came from local honey producer Bohman Bee Company, which previously used them to age its honey after they had already been used to mature bourbon (that makes them second-fill bourbon barrels when used for the finish). More from Robb Report "One of the things I love most about this release is how naturally it came together," said master distiller Brent Elliott in a statement. "It simply started with barrels that had already taken on a unique character. The honey is there from the moment you bring the glass to your nose, but it's never artificial or overpowering. If you have the chance to taste it alongside our Bourbon Barrel Aged Honey, you can really appreciate the journey those barrels have taken and the role they've played in both products." We had a chance to sample the bourbon last spring, and the honey character is front and center, but not overpowering. There are some floral notes on the palate as well, along with classic Four Roses notes of vanilla, maple, brown sugar, stone fruit, oak, and black pepper. And at 104 proof, there's just a touch of heat on the back end. Experimental Series No. 002 will be available starting September 18 at the Four Roses Distillery and Cox's Creek Visitor Centers in small 375 ml bottles (SRP $55). Best of Robb Report Sign up for RobbReports's Newsletter. For the latest news, follow us on Facebook, Twitter, and Instagram.

Wigle Whiskey has released a bottled Manhattan cocktail made with its Pennsylvania rye whiskey and Little City Sweet Vermouth. The Manhattan Ready to Serve is bottled at 34% ABV and is available now at the distillery, the Wigle Ross Park Mall Bottle Shop, and online for shipping within Pennsylvania and Washington, D.C. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYThe Pittsburgh-based distillery said the release returns the cocktail’s original whiskey to the region that created it. The Manhattan first appeared in print in 1882. The whiskey used in it was rye, and in that era the rye Americans drank came from Western Pennsylvania. The style was known as Monongahela rye. It was created by Scots-Irish and Pennsylvania German farmers who distilled their grain to move it over the Alleghenies. The whiskey became the dominant spirit in the country. By 1808, distillers in Allegheny County were producing the equivalent of half a barrel of whiskey for every American alive. Licensed stills across Western Pennsylvania peaked at roughly 4,000 in the 19th century. Prohibition ended the industry, and American whiskey’s center of gravity moved south to Kentucky. 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 Manhattan is the clearest evidence of what was lost — it’s a drink that was designed around a whiskey this region invented, and then spent a century being made with everything except it,” said Alex Moser, chief operating officer at Wigle Whiskey. “We’re not inventing anything. We’re putting the original ingredient back, our rye whiskey.” The cocktail is built with the distillery’s Pennsylvania rye and Little City Sweet Vermouth, a small-production vermouth made on Seneca Lake from New York State wine and 53 botanicals. “The Manhattan has always been a drink that brings the best of different places together in the same glass,” said Will Clark, founder of Little City Vermouth. “Wigle is restoring the Pennsylvania half of it. We bring the New York half.” The bottle requires no measuring or mixing. It is served over ice with a cherry garnish. Official tasting notes from the brand cite cherry, bitters and charred orange. The 750ml bottle is priced at $35 (£26). Wigle Whiskey was the first distillery to open in the City of Pittsburgh since Prohibition. It is named for Philip Wigle, a farmer-distiller convicted of treason for his role in the Whiskey Rebellion of 1794 and later pardoned by President George Washington.

For about a quarter century, Kentucky distillery Four Roses has been making bourbon using a combination of 10 different recipes, derived from the use of two mashbills and five unique yeast strains. But this past spring, it released its very first cask-finished bourbon, a spirit that was partially aged in Japanese mizunara oak. That series continues with this week’s launch of Experimental Series No. 002 Honey Cask Finish, a bourbon that spent some time in honey barrels that were previously used by the distillery. Cask-finished whiskey has been released by many other distilleries, but as mentioned above, this year marks the first time that Four Roses has entered the category, to the delight of some whiskey drinkers and the chagrin of others. The new Experimental Series No. 002 combines bourbon aged from six to eight years that was made from the distillery’s OESQ and OBSK recipes. Those codes refer to the Four Roses distillery (O), specific mashbill (E is low rye, B is high rye), straight bourbon (S), and yeast strain (Q and K). After initial maturation, the whiskey was put into honey-seasoned barrels for three to nine months. These barrels came from local honey producer Bohman Bee Company, which previously used them to age its honey after they had already been used to mature bourbon (that makes them second-fill bourbon barrels when used for the finish). “One of the things I love most about this release is how naturally it came together,” said master distiller Brent Elliott in a statement. “It simply started with barrels that had already taken on a unique character. The honey is there from the moment you bring the glass to your nose, but it’s never artificial or overpowering. If you have the chance to taste it alongside our Bourbon Barrel Aged Honey, you can really appreciate the journey those barrels have taken and the role they’ve played in both products.” We had a chance to sample the bourbon last spring, and the honey character is front and center, but not overpowering. There are some floral notes on the palate as well, along with classic Four Roses notes of vanilla, maple, brown sugar, stone fruit, oak, and black pepper. And at 104 proof, there’s just a touch of heat on the back end. Experimental Series No. 002 will be available starting September 18 at the Four Roses Distillery and Cox’s Creek Visitor Centers in small 375 ml bottles (SRP $55).

11 Tennessee Distilleries Blended Their Whiskey Into One Bottle Eleven barrels of Tennessee-made whiskey went into a blending tank at Old Glory Distilling Co. earlier this summer. They weren't all Tennessee whiskey. They weren't made from the same mash bill, weren't the same age and, in one case, weren't even predominantly corn. What they did have in common was a purpose — each had been selected by a different Tennessee distillery to represent its identity in the state's whiskey industry. On September 1, the resulting Tennessee Collective will go on sale for $79.99. The 120-proof, cask-strength American whiskey is the second annual release from the Tennessee Whiskey Trail, following a 2025 debut that sold out and went on to win multiple spirits competition awards. But the project is designed to do more than sell a limited-edition bottle. Proceeds help fund Tennessee Whiskey Trail efforts to drive visitation and brand awareness for its member distilleries, turning the collaboration into another way to market Tennessee whiskey (and the destinations producing it) collectively. "This is the story of a community coming together," says Charity Toombs, executive director of the Tennessee Whiskey Trail. "And it's really a sense of what the industry is in Tennessee." The Tennessee Whiskey Trail launched in 2017 and today counts more than 30 stops across the state. The idea for the Collective came from within the Tennessee Distillers Guild itself, when a member proposed creating a project the state's producers could rally around. That became the inaugural Tennessee Collective in 2025, with Sugarlands Distilling Company's Greg Eidam helping spearhead the blending. Twelve distilleries participated, the resulting whiskey sold out, and it later earned Double Platinum at the ASCOT Awards and gold medals at the SIP Awards, Barleycorn Awards and London Spirits Competition. For the second edition, participation was again voluntary. Eleven distilleries signed on: Big Machine Distillery, Gate 11 Distillery, Jack Daniel Distillery, Leiper's Fork Distillery, Nelson's Green Brier Distillery, Old Dominick Distillery, Old Glory Distilling Co., Peg Leg Porker Spirits, Short Mountain Distillery, Sugarlands Distilling Company and Tennessee Legend Distillery. Each was given the same assignment to contribute one barrel at least four years old containing bourbon, Tennessee whiskey or rye. But how they chose that barrel was up to them. Nelson's Green Brier selected a nine-year-old Tennessee whiskey distilled in 2017 using its original pre-Prohibition recipe. "We started with about 20 barrels that we went through," Brandon O'Daniel, Head Distiller of Nelson's Green Brier said during the barrel dump. "We got down to five before making the final selection." Leiper's Fork ran roughly 10 barrels through its tasting panel before selecting a seven-year-old Tennessee whiskey, while Sugarlands chose a five-year, seven-month-old Roaming Man Tennessee Straight Rye from barrels already being evaluated for single-barrel worthiness. Jack Daniel's approached the assignment with a barrel that had already cleared another hurdle. Its six-year-old contribution had been selected for the distillery's Personal Collection single-barrel program, meaning it met age, proof and volume requirements and had already passed a tasting panel. "When Chris asked us to pick a barrel, we just went and picked a really good one from what we already had pulled out," said Byron Copeland, Barrel Maturation Manager and Master Taster of Jack Daniel's. The barrel, filled May 1, 2020, aged on the top floor of Warehouse 3-05, where greater heat creates increased interaction between the whiskey and wood. Asked whether blending with 10 other whiskeys made the team want to choose something neutral enough to fade into the finished product, the answer was no. "We really don't have anything that really fades into the background," said Copeland. Instead, the team chose "a really good standard representation of what we put out on the day to day." Big Machine considered both sides of the equation, looking for a whiskey that could represent its own identity without overwhelming the blend. "Ideally, we want something that represents us, but we also want something that blends with everyone else well," a representative said. And at Short Mountain Distillery, master distiller Cameron Fye chose a four-year bourbon after considering what the distillery already had earmarked for other releases. "It was this beautiful floral essence," Fye says of the barrel. "You get almost like a butterscotch, sweet vanilla nose to it." Its finish was "long and strong, and pretty much everything you want in a good, solid corn bourbon." Once selected, all 11 barrels made their way to Old Glory, which hosted this year's ceremonial barrel dump and is handling the blending and bottling. Old Glory owner and distiller Matt Cunningham says blending whiskeys that are this different requires more than simply dumping them together. "It's one thing when we're dumping the same mash bill," Cunningham says. "That's another thing when it's totally different." The whiskeys were pumped into a blending tank, where they remained for about a week before bottling. "We want all that whiskey to marry together," Cunningham says. The finished blend will remain at cask strength and be bottled at 120 proof. According to the Tennessee Whiskey Trail, it opens with oak, nuttiness and a hint of mint, followed by vanilla, tobacco and spice, with a spiced-honey finish. The bottles will also be hand-filled and hand-labeled rather than run through a large automated bottling line, with handwritten elements on each label. "There's something about a hand-bottled, handwritten product that carries a little more weight," Cunningham says. This year's Collective also arrives with a significant change in how the finished product can be sold. Under the Tennessee Alcoholic Beverage Commission's previous interpretation of state law, if a spirit was distilled at one facility and bottled at another, the bottling facility was considered the place of manufacture for purposes of where it could be sold. A recent change clarifies that distilling, rectifying, blending or bottling can each constitute manufacturing, allowing a product to be sold or sampled where any of those activities occurred. For a whiskey created from barrels made across the state, that matters. Beginning September 1, every participating distillery will receive a limited allotment of bottles to sell from its own tasting room or bottle shop. Rather than funneling consumers toward a single sales point, the Collective can now send whiskey enthusiasts directly to the producers that contributed to it. Toombs calls that one of the biggest developments from the first Collective to the second. Now consumers can "meet that maker in their space" and better understand the individual distilleries behind the finished whiskey. At Old Glory, it creates a particularly unusual milestone. "We're a totally grain-to-glass distillery, so we've never sold a bottle of whiskey that we didn't distill here," Cunningham says. "This will be the first." The Trail is also extending that individual distillery experience onto the bottle itself. Each will carry a Proof-It tag that can be read with a smartphone without downloading an app. Buyers can use it to authenticate and digitally claim the bottle and learn more about the Collective. The experience changes depending on where the bottle was purchased. Each participating distillery's allotment unlocks a video telling that producer's story and explaining its contribution to the blend. Consumers can also submit tasting notes through the tag for a chance to win tickets to the 2027 Grains & Grits Festival. The Collective is already being treated as more than a two-year experiment. Toombs says some distilleries are laying down products with future editions in mind. The Trail has also discussed eventually creating releases around

As is often the case this time of year, it’s been a few quiet weeks on the general dining scene. With the current lull, it makes for the perfect time to look back over some general newsworthy bits and bobs. First up, the reconstruction of Whiskey Street, the uber-popular downtown bar that was destroyed in August this time last year. Neighboring sister-business White Horse bounced back earlier this February, by way of suffering substantially less damage. The French-influenced bar has been bustling ever since, returning to Main Street as essentially a restoration of what came before. As you can see from the picture above (the gutted shell of Whiskey Street back in November last year), the WS rebuild was always going to be a substantially larger project; indeed, Axios pegs the project at a cool four million bucks. News out this month sees Salt Lake City’s Community Reinvestment Agency board kick in a million, by way of a loan. Everything I’ve seen suggests the team is still ambitiously plotting an end-of-2026 launch window – which seems gargantuan to my mind – but hey, I change a lightbulb and act like I’m Ron Swanson, so what do I know. When Whiskey Street does open the doors again, it looks certain now to include a new rooftop patio that will no doubt be a buzzing central hub along the city’s main drag. Whiskey Street 2.0 will be more than a reimagined seating arrangement, though. When I interviewed exec-chef Matt Crandall last year he quipped about the space’s cramped legacy kitchen; the reboot will allow the business to redesign and deploy a streamlined setup – not least to introduce a new, refreshed menu. Watch this space. Pretty Bird flies to coop for L.A. Here’s an interesting turn of events. In recent years, the Utah landscape has been littered with out-of-state fried chicken interlopers. Dave’s Hot Chicken, Chicken Shack, Houston Hot Chicken, Mad For Chicken, BB.Q Chicken, to name just a few. This month saw news that the Utah-born Pretty Bird will next be expanding to… California. The move isn’t completely without a backstory: owners Viet and Alexis Pham were both raised in the Golden State, and one would imagine Viet has a few SkyMiles to the West Coast, with his extensive TV work. The expansion to Cali comes after nearly a decade of honing the Pretty Bird brand in Utah. The four local outposts (Downtown SLC, SugarHouse, Midvale, and Park City) will be joined by the new CA location in Westwood Village in Los Angeles. It’s slated to open next month. Le Méridien taps new chef Via press release . . . Méridien & Element Salt Lake City’s signature restaurant Adelaide and rooftop bar Van Ryder have both launched new menus, under the direction of new Executive Chef Daniel Horn. Located in the heart of downtown Salt Lake City, Adelaide has unveiled an elevated breakfast, weekend brunch, and all-day menu, calling new guests and regulars alike to sample the dishes. Guests can enjoy a hearty start to their day with dishes like the Bayou Biscuits and Gravy featuring a house-made Old Cheddar Biscuit topped with country sausage gravy; or the Adelaide Eggs Benedict with Creole-spiced maple-glazed ham steak with two poached eggs stacked high on an English muffin and Champagne hollandaise sauce. New specialty drinks include the Lavender Matcha, featuring a hint of vanilla syrup and topped with a fluffy lavender cold foam; and the Coconut Ube Latte made with Illy Espresso with signature Ube flavor and coconut milk. Weekend brunch introduces shareable starters like the Cornmeal Cauliflower Poppers drizzled in Buffalo-inspired gastrique. New sandwiches and salads include the Bayou Bánh Mì with andouille sausage, spicy pickled vegetable slaw, chipotle aioli, and cilantro on a brioche bun alongside a Cajun Shrimp & Avocado Wedge Salad with chilled Cajun-spiced shrimp, fresh avocado, crisp Iceberg, bacon, bleu cheese, and pickled red onion. Larger entrées include Surf & Turf, featuring apple cider-glazed pork belly and scallops with corn maque choux and roasted pepper gastrique; Sweet Potato Jambalaya featuring a Creole-spiced stew of sweet potato simmered with long-grain rice, red beans, bell peppers, onion, celery and tomato; and Tasso Ham Carbonara featuring fettuccini folded into a cream egg yolk sauce with smoky Tasso ham, sweet English peas, and smoked parmesan cheese. A refreshed lunch and dinner menu includes a File-Crusted Half Chicken atop a creamy garlicky stew on fingerling potatoes and spinach, and a wood-grilled Prime Ribeye 12-oz Steak alongside creamy Yukon gold mashed potatoes, broccolini, and au poivre sauce and herb butter. Exclusively after 5:00 PM, guests can also enjoy the Adelaide Seafood Boil for Two featuring shrimp, mussels, clams, catch of the day, corn on the cob, and potatoes in a Pho-inspired broth. To finish, Adelaide offers indulgent new desserts like Bread Pudding with whisky-soaked raisin-caramel sauce and vanilla ice cream. Cocktails include Golden Rebellion crafted with High West Bourbon, peach liqueur, honey syrup, and lemon juice. Breakfast is available from 6:30 AM to 11:00 AM daily. Weekend Brunch is served from 11:30 AM to 2:00 PM on Saturdays and Sundays. The All-Day Menus are served from 11:30 AM to 10:00 PM daily. High-res images can be found here. The full menu can be found here. Reservations can be made here. Van Ryder, Salt Lake City’s cowboy-chic rooftop bar, welcomes guests to savor a refreshed menu featuring elevated, Western-inspired bites crafted with bold flavors. The new menu introduces a selection of new dishes designed for sharing, from trail starters and hearty provisions to indulgent sweets. Guests can indulge in the Cast Iron Baked Cornbread Muffins made with roasted corn and cheddar cheese; served with Cholula honey butter; the Roasted Shishito Peppers are tossed in a trail-ready blend of Tajin aioli and queso fresco; the Parisa a.k.a. Cowboy Ceviche features high-quality raw beef, pickled jalapenos, and grated cheddar cheese with onion, garlic and lime all served with saltine crackers; and Smoked Trout Rillettes made with brown sugar-cured trout, crème fraîche, and crispy oven-baked crackers. Other shareables include the Beer-battered Tempura Mushrooms paired with a trio of sauces inspired by the crossroads of the west including: chili garlic oil, smoky soy aioli, and cilantro lime dressing; the Albondigas Meatballs feature an oversized pork meatball stuffed with a grain-and-herb filling with braised mezcal gravy topped with Pico de Gallo and cilantro and served with flour tortillas; and lastly the Wagyu Beef Sliders served with 3 premium Wagyu beef patties on mini brioche buns, topped with house-made pimento cheese, lettuce, and tomato. Guests can finish their visit with new Sundown Sweets, including the Tres Leches Cake, a decadent vanilla sponge cake soaked in cream, evaporated milk, and condensed milk, topped with shaved strawberries, or the Caramel S’more Tartlet featuring dulce de leche, open-flame toasted marshmallow fluff, lime zest, in a sweet pastry crust. Stein Lodge’s Zane Holmquist passes the baton on Via press release . . . Zane Holmquist, VP of Food & Beverage Operations and Corporate Chef of Stein Collection, will retire at the end of this year. Holmquist, who has garnered numerous accolades and has been synonymous with the legendary reputation of Stein’s for more than two decades, leaves the esteemed culinary operations to Jason Berrett, the new VP of Food & Beverage, and Chef Jonathon Miller, the new Director of Culinary Operations & Corporate Chef. “It has been an absolute privilege to have Chef Zane’s vision, leadership, and culinary expertise shape the unrivaled culinary experiences for which Stein Collection is renowned,” said Russ Olsen, President & CEO of Stein Collection. “We wish him the very best in retirement and want to congratulate Jason and Chef Miller for their recent promotions to build on the enduring legacy created by Chef Zane.” During his 48+ years in the food and bev

Retired farmer kept £750k whisky collection in converted pigsty Mark Twain once quipped that while too much of anything is bad, “too much good whiskey is barely enough”. So the Huckleberry Finn author would probably be turning in his grave at the news that a retired farmer is selling one of Britain’s largest collections of the liquor. Bill Garratt has spent four decades amassing around 5,000 bottles of whisky. The 81-year-old boasts a collection including rare bottles that date back to the 1800s, alongside thousands of pieces of whisky-related memorabilia. It is being offered for sale with a guide price of £750,000. Among Mr Garratt’s treasures are 1,800 single malts, 1,800 miniature bottles and around 500 blends, with some individual bottles worth more than £6,000. Their combined value prompted him to set up a state-of-the-art security system to ensure their safe keeping. Mr Garratt said the collection started almost by accident, explaining: “A friend of mine gave me a whisky called Jolly Runner in 1982, and that started off the collecting. “I liked whisky, but it just sort of happened – I stumbled into it. Now I’ve got more than 1,800 malts. Together with the miniatures, there’s got to be nearly 5,000 bottles in there. “I’ve seen more expensive collections but I haven’t seen a bigger collection. It could be one of the most diverse collections.” As the bottles multiplied, Mr Garratt’s wife began to lose patience with them taking over the family home. He said: “I got to 1,000 bottles in the house and my wife was getting a bit fed up with it. Advertisement “We had old pigsties at the time, and I adjusted two of them. It’s all in a 100ft-long building now with the extension, and its only purpose is to house this collection.” He said he enjoyed a dram three times a week, with his favourite whisky being an 18-year-old Macallan. The most he had ever spent on a bottle was more than £6,000 for a Macallan Magnifico, which he believed could be worth significantly more today. Other prized bottles included Macallan 26&frac23 fluid ounce bottles from 1937 and 1938, which can fetch up to £6,000 each. His oldest bottle is a Choice Old Scotch Whisky produced by R Thorne and Sons Ltd in 1894, which he regards as “priceless” given the lack of information on it. The collection also includes a Hanyu The Joker single malt worth around £5,000, a Macallan Diamond Jubilee special edition valued at up to £6,000 and the distinctive teardrop-shaped Mortlach 70, by Gordon and MacPhail. Mr Garratt’s whisky memorabilia includes Johnnie Walker figures, paintings, pictures, ashtrays, wooden boxes and drinking glasses. Despite still enjoying his collection, he admitted his age had persuaded him to cash in. Mark Littler, a whisky broker handling the sale, said: “Most whisky collections are built around single malts. Bill’s collection is different – it tells the story of Scotch whisky itself. He has collected its entire history, rather than only its most fashionable names. “Blends feature prominently, and rightly so. Without blended whisky, many malt distilleries would not have survived the twentieth century. A collection that leaves them out tells only half the story.”

A warmer world is changing the taste of whisky and wine Climate shifts are affecting grape ripening, grain yields, water quality and the ageing of spirits Climate change changes taste whisky wine As climate change and warming trends result in increasingly high-ABV wines worldwide—but consumers are seeking out lighter and fresher flavors—vintners are finding ways to deliver, despite the considerable challenges. And as climate watchers know, 2022’s temps were no blip. The past nine years have been the warmest on record since recordkeeping began in 1880. For winemakers, even the tiniest deviation can lead to wines that are 1 or 2 degrees higher in alcohol, a recipe not just for drunkenness (two glasses of wine at 16% ABV will make you unfit to operate a vehicle), but for overly exuberant wines, flabby flavors, and flattened aromas. A study of alcohol levels over the past 30 years by Liv-ex (The London International Vintners Exchange) revealed that wines from California, Piedmont, Tuscany and Bordeaux had higher levels on average for the decade between 2010–2019 than they did in the 1990s. Bordeaux increased, on average, from 12.5–13% ABV in the ‘90s to 13.5–14% in the 2010s. California rose from around 13.5% to more than 14.5%. Winegrowers are responding with extraordinarily creative techniques that naturally combat those searing summer temperatures, and allow them to make wine like it’s 1999. Whisky is tied to climate. It ages differently depending on precisely where the casks are laid down – both where in a warehouse, and where in the world. This effect is made obvious by the "angel's share", the volume of whiskey lost to evaporation during ageing. But climate helps to determine how much of the angel's share is alcohol and how much is water, because they evaporate at different rates. Scotland, with its temperate maritime climate, has long been a leader in whisky production. Scotch whisky alone demands around 800,000 tonnes of spring barley each year, with more than 85% of it grown locally. In 2019, barley farming accounted for 48% of Scotland’s total arable land - a testament to its significance in the industry. The Scottish climate lends itself to quality barley production and that, combined with good agronomic practice, makes Scottish barley very attractive to distillers, according to the Scotch Whisky Association. But as whisky-making spreads to regions with vastly different climates, distilleries are grappling with new challenges. Variations in temperature, rainfall, and seasonal cycles are forcing producers to rethink traditional approaches to grain cultivation and sourcing. Temperature and rainfall directly impact both the quality and yield of grains. For instance, barley exposed to higher temperatures matures faster, often at the expense of yield. Similarly, winter wheat is particularly vulnerable to heat stress during its flowering stage - a significant concern for an industry worth nearly £3 billion. Water is at the heart of whisky production, playing a key role in every stage - from malting and mashing to distillation and cooling. As whisky production grows globally, distilleries are grappling with changing climates that are altering both the availability and quality of water. The sheer volume of water required for whisky-making is striking. The Scotch Whisky Association has committed to reducing water usage to between 12.5 and 25 litres per litre of alcohol by 2025. The mineral makeup of water is just as crucial as its availability, shaping the flavour profile of whisky. Minerals influence pH levels, which affect how flavours are extracted from grains during production [12]. Hard water, rich in calcium and magnesium, can enhance fermentation and produce a richer, more complex whisky. In contrast, softer water often results in a smoother, more delicate flavour. Scotland’s varied water sources highlight these differences. Highland water, known for its high nitrate, calcium, and magnesium content, contributes to the bold, full-bodied nature of Highland whiskies. Speyside, on the other hand, is renowned for its soft water, which supports the region’s refined and elegant whisky styles. Islay’s water, rich in sulphate, potassium, sodium, and chloride, imparts the island’s whiskies with their signature maritime character. As whisky-making expands to new regions, understanding local water characteristics becomes increasingly important. Distilleries are conducting in-depth analyses to determine how their water influences flavour and are adjusting their production processes accordingly. Collaborations with water management experts are also helping distilleries adopt a more scientific approach to sourcing and treating water, leading to the development of distinctive regional whisky styles. This growing awareness of water’s role is also opening doors to explore how climate impacts whisky maturation. With climate change continuing to affect global water resources, sustainable water management is becoming a cornerstone of whisky production.

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

Irish whiskey is enjoying a global revival, driven by its smooth, fruity character and growing appeal among collectors. Here are 6 bottles that offer a compelling introduction to its depth and diversity. It’s easy to fall in love with Irish whiskey at the Duke of York, Belfast. With more than 300 labels and expressions of Irish whiskey, this remains one of my favourite whiskey bars anywhere in the world. It’s here that I first heard legends about Queen Elizabeth I’s predilection for uisce beatha (the water of life). She had casks of Irish whiskey sent to the Royal court in the 16th Century. The first mention of Irish whiskey was documented in 1405. Distilling was believed to have been introduced by monks around 600 AD. It was not until 1608 that King James I granted a license to Bushmills, that can stake claim to being the world’s oldest licensed distillery. I’d recommend a visit to this historic distillery located along Northern Ireland’s rugged and scenic Antrim coast. Like all good distillery tours, this one ends in a tasting room. While Queen Elizabeth I might have been one of first fans of Irish whiskey, the spirit is having a dream run in the 21st century. Irish whiskey’s relatively smoother, softer and fruitier tones seem to be working with both first-time whiskey drinkers and aficionados who are seeking a more refined experience. Irish whiskey’s key differentiator (other than the extra ‘e’) is that almost all Irish pot still whiskey is distilled thrice; by contrast most Scotch whiskey is distilled twice. Irish whiskey rarely uses Peat in the malting process, lending Irish whiskey a smoother, less smoky taste that works equally well in cocktails. Jameson remains the world’s best known Irish whiskey brand, the Jameson distillery on Bow Street in Dublin is a popular stop for tourists and whisky fans alike. The visitor centre is located at the historic site of the distillery that was first founded by John Jameson in 1780. But there’s more to Irish whiskey than Jameson: Check out these stellar Irish whiskies for your collection: A favourite with collectors across the world, this fine Irish whiskey is produced in very small batches. It boasts of a 21-year ageing process that adds depth to an abundantly aromatic and fruitful flavour. This 21 Year old combines malted and unmalted barley matured in a mixture bourbon barrels and first-fill oloroso casks. The Redbreast 12 YO (that is matured in a combination of bourbon and sherry casks) is easier to find at duty free shops and is another stellar dram. Steeped in tradition and distilled in the world’s oldest licensed whiskey distillery, this is one of the best popular Irish whiskies you can buy. This single malt is triple distilled from 100 per cent malted barley and matured for a minimum of 10 years in sherry and bourbon-seasoned casks which lends it its honey, vanilla and milk chocolate aroma. One of the finest ultra-premium Irish blends, this is the 43rd annual expression of this iconic label. Envisioned by Master Distiller Kevin O’Gorman it features a blend of three single pot still and two single grain whiskies. Expect a flavour profile with notes of orange peel, lemon zest, apricot, crème brûlée, butterscotch, vanilla and pot still spices. It’s impossible to compile an Irish whiskey list without the most popular whiskey of them all. There’s a classic saying that I heard in many bars in Dublin - ‘When you drink Scotch you picture being at home by the fire, with Irish whiskey you picture being in a bar with friends’. Jameson has cashed in on this image. This blended whiskey combines the best of pot still and fine grain whiskeys in a triple distillation process before aging it in oak casks for a minimum of four years. Matured for 17 years in ex-Bourbon barrels, this single malt is then transferred to Mizunara oak sourced from Japan. This wood is renowned for depth, complexity and subtle incense-like notes that adds great character to this exceptional single malt. Not the flavour profile you would typically associate with an Irish whiskey. This unique Irish malt with a smoky peatiness is balanced by heather florals with sweet barley, vanilla and oak spices for an intense flavour

India Wants Its Single Malts To Go Global. Whisky Insiders Tell Us What It Will Take From regional identity and experimental cask finishes to changing drinking habits, we find out how India’s single malt story is entering a new phase “I believe the first battle has already been won. Indian single malts have demonstrated that India can make exceptional whisky." Prem Dewan, Chairman and Managing Director, DeVANS Modern Breweries is sure of this when we discuss the present, and future, of the Indian single malt. The modern single-malt’s Indian story began in 2004, when Amrut Distilleries of Bengaluru—founded in 1948 by J.N. Radhakrishna Rao Jagdale and later guided by his son Neelakanta Rao Jagdale and master distiller Surrinder Kumar—unveiled India’s first contemporary single malt in Glasgow, the spiritual home of Scotch. It was there that this challenge found its footing, and two decades on, grown into a confident category with its own awards and its own emerging sense of place. Recommended Stories - Gen Z Takes the Stage: India’s Biggest Gen Z Summit Brings the Creator Powerhouse Together - Luxury Getaways To Take With Your Sibling This Raksha Bandhan - Firstpost Launches Firstpost Flaunt, A New Destination For Luxury And Living Well - Inside The Rise Of 'Fertility Tourism': When Having A Baby Means Booking A Flight We are a country that loves its tipples, and the conversation for us, in no uncertain terms, has moved well beyond the question of whether India can produce fine whisky. We can, and we have. For Godawan, which has crossed 125 global awards, the real test is what happens after the medal is won. “We are at 125 global awards and counting and this has been incredibly encouraging for us. It is a strong validation of the quality of the liquid, the approach to design and craftsmanship overall," Vikram Damodaran, Chief Innovation Officer, Diageo India, tells us elatedly. Awards, he says, give consumers a reason to discover a whisky, but they are not the final measure of success. “The real translation of that recognition is when consumers come back to Godawan because they genuinely enjoy the liquid and the experience associated with it. That repeat choice is what tells us that the awards have translated into meaningful consumer demand." Prem Dewan, Chairman and Managing Director, DeVANS Modern Breweries Ltd, which makes GianChand, sees the same distinction between recognition and lasting success. GianChand recently won Double Gold at the 2026 San Francisco World Spirits Competition. “Recognition can open the door but repeat purchase is what builds a brand," says Dewan. For Indian single malts to become enduring global luxury brands, he believes consumers need to experience the whisky repeatedly, understand its provenance and develop an emotional connection with the story behind it. “That requires consistency in quality, availability, strong distribution and patience," he says. “The more meaningful measure is whether consumers in those markets actively seek out Indian single malts again. The award gives us credibility; the responsibility now is to convert that credibility into long-term consumer trust and loyalty." For Crazy Cock, the awards are similarly a starting point rather than the finish line. “Awards are important validation, but they are not the destination," says Rupi Chinoy, Director, South Seas Distilleries and Breweries Pvt Ltd. Crazy Cock’s Rare won Gold at the 2026 World Whisky Masters, but Chinoy believes the larger opportunity lies in helping consumers understand why Indian whisky is different. “The bigger opportunity is to build understanding of what makes Indian single malt distinctive—our climate, maturation conditions, local grain, cask management, and distilling traditions." For the brand, the challenge is therefore twofold: building Crazy Cock while also helping shape the broader identity of Indian single malt. “Ultimately, we want consumers to choose Indian single malt not only because it has won awards, but because they understand and appreciate what makes it distinctly Indian." A Whisky Map Still Being Sketched One of the most interesting possibilities for Indian single malt is that the country’s diversity could become part of its appeal. GianChand’s identity is closely tied to Jammu and its Himalayan environment. Dewan believes that geography could eventually become a defining feature of Indian whisky. “I strongly believe regional identity can become one of the most compelling differentiators for Indian single malts," he says. “India is a geographically and climatically diverse country, and whisky made in Jammu will inevitably experience a different environment from whisky matured in Goa, the Himalayan foothills or other parts of the country." Rather than presenting Indian whisky as one homogeneous category, he sees an opportunity to develop a collection of regional expressions. “It may be premature to directly compare India’s whisky regions with Scotland’s centuries-old regional classifications, but the foundation for such a conversation is certainly emerging," he says. For Godawan, that sense of place is already central to the brand. Its identity is built around Rajasthan, desert maturation and the story of the Great Indian Bustard. “We built Godawan as a purpose-driven brand, rooted in a strong sense of place and a larger story," says Damodaran. “Our connection to Rajasthan, desert maturation and the story of the Great Indian Bustard are integral to our identity and give us a distinctive point of view." But he does not believe every Indian single malt needs to tell the same story. “What matters is having a clear and authentic identity." And when it comes to Scotch, Damodaran believes the Indian category has moved beyond trying to play by someone else’s rules. “We are well past competing with Scotch on Scotch’s terms. Indian single malts have raised the bar significantly and earned their own distinction in the global whisky category." Kick The Old Rulebook What the owners think is one thing. It is the drinker that rules the roost. Mukul Kumar, Beverage Head at She’s Here in Gurgaon, watches a generation come of age alongside the rise of Paul John, Indri and a growing roster of craft labels. “They simply do not feel limited by rules that were made centuries ago. The way we enjoy whisky has constantly evolved, and it is evolving again with this generation." That can mean a premium single malt in a classic cocktail, paired with flavoured ice or served in a completely unexpected way. “For them, it is less about following a prescribed way of drinking and more about discovering what they enjoy. And honestly, that is making the category a lot more exciting." Kumar does not see this as the death of Scotch either. “Scotch will always have its audience," he says, pointing to the centuries of whisky making and history behind iconic names such as Glenfiddich, Macallan and Lagavulin. “At the same time, Indian single malts have really come into their own," he says. “So I would not say Indian whisky is replacing Scotch but it is expanding the conversation." Over the last five years, he says, Indian single malts have seen a significant rise in interest and consumption as consumers become more curious and willing to experiment. The Bottle Matters Too Luxury has expanded beyond the liquid itself and the bottle itself is becoming part of the experience. “Luxury today is as much about the story and the way a bottle makes you feel as it is about the liquid inside," says Kumar. The shape, materials, detailing and overall look of a bottle can create a sense of luxury, while local craftsmanship can give it a stronger connection to its place of origin. “With more people also creating bars at home, how a bottle looks on the shelf and how it is displayed has become increasingly important," he says. Limited editions add another layer, creating rarity and exclusivity. “Ultimately, luxury is no longer just about how expensive the whisky is. It is

A few months ago, we wrote about a remarkable whisky collection where you don’t pick a bottle by region, age, or distillery—but by your star sign. There was just one small snag: the whisky horoscope wasn’t finished yet. A few zodiac signs were missing from the list, but they’ve now got their own bottles too. How about a Bunnahabhain, or a 15-year-old Speyside? The Whisky Exchange had already launched an impressive run of star sign bottlings, but the series wasn’t quite complete earlier this year. The second set now brings whiskies tailored to Scorpio, Sagittarius, Capricorn, and Aquarius. If that’s your sign, keep reading. Which new zodiac whiskies are there? The Zodiac Series features twelve specially selected Scotch whiskies. Each bottle is paired with a zodiac sign and is meant to reflect the traits traditionally associated with that sign in both character and flavor. For this final round, The Whisky Exchange has chosen four distinctly different whiskies: - Speyside Distillery 2009 15 Year Old - Bunnahabhain 2020 4 Year Old - Macduff 2014 11 Year Old - Campbeltown Blended Malt 2015 10 Year Old They join the eight bottles previously released for Aries, Taurus, Gemini, Cancer, Leo and more. You can find the full Zodiac Series here. The new bottles will be added to that overview soon. But which whisky did your sign receive? Here’s the full rundown: Scorpio gets a mysterious 15-year-old Speyside Are you a Scorpio? Then you might be looking at the most enigmatic bottle of the bunch. For this sign, The Whisky Exchange selected a Speyside Distillery 2009 15 Year Old at 53.9% ABV. The exact distillery behind the whisky isn’t disclosed. We do know the single malt comes from a refill sherry butt, promising a richly layered profile with dark fruit, chocolate, cherries, and warming spice. The Whisky Exchange ties that bold character to the passion and intensity associated with Scorpio. Sagittarius gets a strikingly young Bunnahabhain For Sagittarius, The Whisky Exchange takes a very different tack. Not a 10-, 15-, or 20-year-old whisky, but a Bunnahabhain 2020 4 Year Old. Four years may sound young, but this Islay single malt spent its time in a first-fill oloroso sherry butt and is bottled at a hefty 60.4% alcohol by volume (ABV). According to The Whisky Exchange, that makes for a powerful whisky with notes of strawberries, almonds, dried fruit, and a gently saline maritime touch. It’s unpeated, so don’t expect a smoke bomb. Capricorn gets an 11-year-old Macduff Capricorn is matched with a Macduff 2014 11 Year Old. This whisky spent 11 years in a recharred cask and is bottled at 50.1% ABV. The flavor profile is full and robust, with fruity and creamy notes. The Whisky Exchange calls it serious, structured, and steadfast—qualities they clearly see mirrored in Capricorn. Aquarius gets a whisky from Campbeltown For Aquarius, The Whisky Exchange headed to Campbeltown. The Campbeltown Blended Malt 2015 10 Year Old is ten years old, bottled at 57.4%, and matured in a refill hogshead. The Whisky Exchange describes it as citrusy, creamy, lightly funky, and showing an increasingly coastal character. Given that Aquarians are said to be creative, idealistic, and a touch unconventional, The Whisky Exchange felt a slightly funky Campbeltown whisky was a perfect match. | 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) | The whisky horoscope is now complete With these four bottles, the Zodiac Collection is complete. The Whisky Exchange released the collection in three waves, each featuring four zodiac signs, culminating in a twelve-bottle series. The whiskies were selected by Buying Director Dawn Davies and Own-Label Product Manager Chris Bolton. For some readers, that means the question from our previous article can finally be answered. So once more: does your zodiac whisky line up with what you usually like to drink?

Glenfiddich Revs Up Another Scotch Tribute To Aston Martin Formula 1 Team The second release in the luxury partnership toasts a blend of fine Scotch whisky and high-performance F1 racing. Luxury Scotch maker Glenfiddich is rounding into turn two of its partnership with legendary automaker Aston Martin, debuting a 16-year-old Scotch that perfectly marries the bold muscularity of the racetrack with the delicate nuances needed for exceptional whisky. The release was at the core of a fast-paced race weekend at the Miami Grand Prix, where exclusive tastings unveiled the new 16-year-old whisky, which speeds across the finish line nationwide as of this month at an SRP of $79.99. The product of shared inspiration between Glenfiddich Malt Master Brian Kinsman and Adrian Newey, the Aston Martin Formula 1 Team’s technical managing director, the historic Scotch producer notes the final product “moves seamlessly from one layer to the next, revealing Glenfiddich’s unmistakable character in every sip.” On race day itself, Brett Bayly, the U.S. West Coast Ambassador for both Glenfiddich and The Balvenie, remarked on the shared dynamic between the two partners. “It’s about the performance of the team, about the precision that they operate within,” he said. “And realistically, that team dynamic matches what we do at the distillery so well.” The iconic Scotch maker first toasted Aston Martin ahead of the 2024 Las Vegas Grand Prix with an ultra-rare 65-year-old Scotch in a nod to the 1959 Le Mans racing win by the famed British automaker. At the time, Glenfiddich Malt Master Brian Kinsman noted the company “delved deep into the Glenfiddich archives and unearthed this exceptional expression from that very year.” The multi-year luxury partnership stretches beyond merely Scotch, with an enviable set of racetrack experiences on display at this year’s Miami Grand Prix, including rare viewings of pit row, exclusive tasting opportunities and a lavish VIP suite. For a Scotch making operation that prides itself on a family-made legacy stretching back to 1887, the partnership pushes Glenfiddich even further into the modern era in matters of whisky-led ingenuity, said Lorne Cousins, now the former National Brand Ambassador for Glenfiddich. Of Kinsman, Cousins noted that ” he’s always experimenting. and being innovative, coming up with different ideas,” driving home the point that Glenfiddich is about more than merely laying Scotch to rest in casks. In fact, whisky aged in five different cask types makes up the final blend of the second Glenfiddich x Aston Martin Scotch, including the use of Olorosso sherry casks, wine casks and first-fill American oak bourbon casks. American wine casks are an unexpected addition to the aging process, Bayly said. “It’s familiar, but still stepping into a new sort of territory, really pushing beyond what we actually are known for,” he mused. The right blend of uncommon thinking and patience comes into play across the partnership, Cousins said. “You’ve got our heritage and legacy, and then you get innovation in modernity, in Formula 1,” he noted over a dram of Scotch at the Miami Grand Prix. “Obviously, Aston Martin is an iconic British brand going back a long time as well,” he said. A visit to Aston Martin HQ proved awe-inspiring for the team, a shared respect seen in vivid fashion through the Aston Martin livery green on the bottle and its tubular display packaging. Members of Aston Martin also had the chance to draw whisky directly from casks at Glenfiddich, bringing a natural synergy to the forefront, Cousins added. Dark red fruit and cherry notes shine through in the latest Glenfiddich x Aston Martin Formula 1 Scotch, which boasts a touch of oaky sweetness on the finish, along with just the right amount of oak tannin on the palate. For such an experiment with a handful of different cask finishes, the finished product retains its distinct Glenfiddich profile, said Brand Ambassador Christiano Protti during a Miami tasting. “The personality of Glenfiddich will always be a fruity Scotch,” he noted. Mark it down as an utterly delicious innovation. And at an agreeable sub-$80 price, a dram of new Glenfiddich x Aston Martin Scotch could prove the perfect companion to F1 race viewing.

A Look Inside Laggan Bay, Islay’s Newest Scotch Distillery Pop quiz for whisky fans: How many distilleries are currently active on Islay, the famed Scottish island? If you answered "10," pat yourself on the back—you're taking into account Port Ellen, which officially reopened in 2024. But you'd still (technically) be wrong. As of April 2, 2026, Islay currently has 11 active distilleries. That's the date the 11th, newest, and perhaps least known Islay distillery filled its first cask. Laggan Bay Distillery is Islay's new kid on the block. And while it will be years before drinkers get to try its Scotch, until then, distillery is one worth keeping on the radar—or at least in the back of your mind. Laggan Bay Distillery is owned and operated in partnership between two entities. The first is Ian Macleod Distillers, owners of Glengoyne, Tamdhu, and (the recently revived) Rosebank. The partnership's other half is The Islay Boys, a business entity from Islay natives Donald MacKenzie and Mackay Smith. (For reference, a person from Islay is referred to as an Ìleach.) For the family-owned Ian Macleod, Laggan Bay is the culmination of years of planning, and decades of dreaming. The company has long considered owning an Islay facility, whether through purchasing an existing distillery or starting its own. Those dreams turned serious around 10 years ago, when the concept of Laggan Bay initially came into focus. "We've been looking at [opening an Islay distillery] for the best part of 10 years, and we found the most excellent site overlooking Laggan Bay, which is about a six-mile beach on the coast of Islay. It's absolutely stunning," says Tom Russell, Sales & Marketing Director at Ian Macleod. Accordingly, Laggan Bay Distillery takes its name from a famed stretch of coastline and the bay it overlooks. Russell is a fourth-generation family member, and we recently caught up with him to speak about Laggan Bay's planning, process, and future. Of course, opening a distillery at any time is a risky proposition, one compounded by recent market trends and downturns. "I don't know if there ever is a right time to build a new distillery. It takes too long. It's always over budget," says Russell. "We just knew that was the perfect occasion and the right opportunity, so we grabbed it with both hands." To get operations underway, Russell and the Ian Macleod team tapped Malcolm Rennie, another Ìleach who oversaw the resurrection of distilling at Rosebank. The site now has five full-time employees. While there are no current plans to open a visitors center, Russell says the brand is dedicated to integrating into Islay's existing whisky community—and Islay's cultural fabric at large. "[We're focused on becoming] a real part of the fabric and culture of the island," Russell tells Forbes. "It's very important to us to employ local people and mature casks on the island, employ local people, and really tell the story through the island of Islay and grow and support that important culture…It's just such a magical place, and we're delighted to be part of the Islay story moving forward." As far as whisky production, Rennie's team is tasked with only what they can currently control, namely, producing great new make spirit. It's heavily peated, and the distillery can make about 1 million liters of alcohol per year when running at full capacity. The team is approaching that process with a decidedly modern bent. "We don't wish to replicate the incumbents that most whisky consumers around the world know — the Lagavulins, the Ardbegs, the Laphroaigs — in terms of their setting, ethos, and history within the industry," says Russell. "For the next generation of Islay whisky drinkers, what modern take can we put on it? So our site itself is more innovative—or more mechanical, should I say—than others." "[E]ssentially, we wanted the process to be slightly more modern and automated, similar to what you'd see at the majority of New World distilleries nowadays, where quite a lot is run through a computer. That helps us create consistency in our product. I've tried the new-make spirit, and we're absolutely delighted with it." Russell calls the unaged whisky "unmistakably Islay" with earthy smokiness and a creamy complexity. Additionally, as part of its new approach, Ian Macleod has decided to do something it's resisted with Glengoyne, Tamdhu, and Rosebank: selling casks of new make spirit. "Normally, for our other whisky distilleries—Glengoyne, Tamdhu, and Rosebank—we've decided not to sell new-make casks directly to consumers," says Russell. "Generally, that's an administrative decision. It's quite admin-heavy. But it's also to do with protecting your brand to some extent." "For Laggan Bay, our decision-making there is much more open-minded. We want people to feel part of the process and part of the distillery. It's a way that we want to engage with our new consumer base, and I'm excited to bring more people into the brand." This article was originally published on Forbes.com

Editor's Picks: Paul Smith book, The Macallan whisky, Luca Faloni polo and Blancpain watch The best gear in the world right now, from mile-eating runners to celebratory speakers - Words by: Dan Scothern Each week we present to you some of the best products on the planet. Whether it's West Sussex wine or transitional garms, these are the items that you need to shake up your lifestyle for the better... Luca Faloni - Brera Polo Shirt There's a lot to be said for a neat long-sleeve polo at this time of year. It suavely nudges back the second-layer ensembles whilst maintaining a summer nonchalance though temperatures may be dropping slightly. Luca Faloni's Brera Polo Shirt is our standout choice, and its 100 per cent cotton piqué construction and unique one-piece "Paramontura" collar allows the dolce vita style to carry into the autumn months. Luca Faloni Brera Polo Shirt £175.00The Macallan - The Harmony Collection, Inspired by Fresh Coconut The sixth and final chapter of The Macallan's innovative Harmony Collection brings forward a flavour rarely associated with the distillery: fresh coconut, drawn naturally from sherry-seasoned American oak casks selected for their high oak lactone content. Bottled at 46.3 per cent ABV, expect coconut milk, zesty lime, and tropical fruit over vanilla and gentle spice, finishing bright and floral. Never a brand to overlook the details, the presentation box is made from paper incorporating charred coconut waste, and this release has been timed alongside the estate's TimeSpirit Dining Experience with El Celler de Can Roca. The Macallan The Harmony Collection, Inspired by Fresh Coconut £142.00Ettinger - Capra Glasses Case There tend to be two types of sunglasses owner, those who keep their specs polished and well maintained as the manufacturer intended, and those who like to say "mine always get scratched" as they launch their latest airport purchase naked into a beachy tote, destined to spend the next 5-8 hours getting acquainted with moist swimwear, discarded bottle caps, innumerable grains of sand and a variety of other coarsely textured wares. For the latter, we'd suggest this Capra Glasses Case from the British artisans at Ettinger. Handmade from durable goat leather, but with a gentle suede lining, it's a luggage essential for the squint-averse traveller. Ettinger Capra Glasses Case £115.00Paul Smith - Threads: My Life in Style From a modest Nottingham upbringing to over 50 years of continuous trading, Threads offers a rare insight into the conception, history, successes and setbacks of the storied Paul Smith brand, all told by the designer himself. Beginning with his undiagnosed dyslexia at age 15, this memoir dives deeper into the eponymous brand and how an immersion in the 1960s London art and fashion scene set the designer on a path that he is still treading over half a century later, having dressed some of the most recognisable names in the world and helped reshape the men’s fashion space for good. Paul Smith Threads: My Life in Style £25.00Tracksmith - Eliot Ryder Trainers One for the lucky few with a marathon place secured for 2027, Tracksmith has designed its Eliot Ryder for the mile-heavy training blocks to come, ensuring it's the pavements that take the pounding, not the knees and hips. Built with one of the largest drop-in midsoles in the game, 25mm supercritical ATPU foam sits underfoot, with no compromise on responsiveness or the additional bulky aesthetic that has become the industry norm. A rubber mesh outsole offers optimal traction and durability, while the breathable woven upper provides stability and support, without the associated weight. Tracksmith Eliot Ryder Trainers £220.00Coolhurst - Côtes de Provence Rosé 2025 Created by two cousins in the charming West Sussex countryside, Coolhurst Vineyards was established with a vision to craft outstanding wine with a focus on quality over quantity. As vineyard operations have grown, we've had the pleasure of sampling its delightful Lady Elizabeth Rose, The Miller's Tale Blanc Noir and its Demi-Sec Rosé Vintage, however for an August tipple, we're choosing its Côtes de Provence Rosé 2025. An elegant blend of Cinsault, Grenache and Syrah, this 'old school' rosé offers a fragrant bouquet before delivering a soft and fruity (strawberries, pears and peaches) mouthful. Coolhurst Côtes de Provence Rosé 2025 £17.00Blancpain - Fifty Fathoms Bathyscaphe Blancpain marks 70 years of the civilian-facing Bathyscaphe by returning to the compact 37.4mm proportions of its 1968 predecessor (a deliberate contrast to today's 38-43mm range). The sunburst meteor grey dial pairs period typography with 18k white gold baton markers, while the sapphire caseback reveals the Calibre 1150's 18k gold rotor, engraved with each edition number. Limited to 300 pieces, this striking watch is also well-equipped with a punchy 100-hour power reserve and 300m water resistance. Blancpain Fifty Fathoms Bathyscaphe £14,000.00The GlenAllachie - 21-Year-Old Single Malt Richly layered and with an undeniable sherry influence, the 21-Year-Old Single Malt from GlenAllachie has wowed again, with its seventh batch adding another dynamic dram to the brand’s highly celebrated core range. While eagle-eyed drinkers might have spotted The GlenAllachie 21-Year-Old’s frequent cameos in Season 2 of Squid Game, whisky aficionados are more likely to recognise this bottle from its espresso, dark chocolate, forest fruits and spiced plum notes, owing to its extended secondary maturation in Spanish-sourced Pedro Ximénez and Oloroso sherry puncheons and hogsheads. The GlenAllachie 21-Year-Old Single Malt £250.00New & Lingwood - Sand Linen Twill Gilet For the chillier morning commutes, the humble gilet comes into its own. A far cry from Patagonia or North Face iterations, this 100 per cent linen creation from New & Lingwood brings a refined elegance to the corporate uniform, in addition to injecting a traditional sporting edge to more relaxed ensembles. Fully lined and boasting a clean stand collar, this two-way zipped piece creates a versatile silhouette that transitions effortlessly between smart and casual arenas. New & Lingwood Sand Linen Twill Gilet £495.00Marshall - 60 Years of Hendrix X Marshall Emberton III Speaker One of the defining names in music, James Marshall “Jimi” Hendrix redefined the rock and roll and electric blues genres, cementing a reputation as one of the most influential musicians of all time. Now, some 60 years after the legendary guitarist first plugged into a Marshall amplifier, the audio brand has released an anniversary collection to celebrate the connection between the two. Drawing from Purple Haze and Hendrix’s cosmic aura, this limited-edition collection (consisting of the Major V headphones, Emberton III portable speaker, and the hand-built JMH Studio amplifier) allows his rich catalogue to be enjoyed as intended, while paying unmistakable visual homage to Hendrix’s distinctive aesthetic. Marshall 60 Years of Hendrix X Marshall Emberton III Speaker £150.00Airyday - Mineral Mousse SPF50+ Dreamscreen You know what they say: "SPF isn't just for the sunny days." So additional cloud coverage shouldn't mean that adequate protection gets dropped from the morning skincare regime. Thankfully Airyday's Mineral Mousse SPF50+ Dreamscreen offers a barely-there feel that glides on the skin, without the heaviness. Formulated in Australia and powered by hyaluronic acid and vitamins, this powerful moisturiser supports hydrated, smoother-looking skin, while removing excess oil and minimising the look of pores. Airyday Mineral Mousse SPF50+ Dreamscreen £39.00MR MARVIS - The Easy Chinos The transition away from high-summer dressing can be a tough one. Recent heatwaves have placed us in international waters sartorially, where vague rules apply, and comfort, above all, has been key. Now, as temperatures begin to drop and we realise we might not get away with those slightly-too-casual-for-the-office linen t

Updated: 8 hours ago If you're looking for a fresh take on senior living, Copeland tower living has you covered. In this sponsored segment, Al Copeland Jr., and Rex Waller share they're hoping to redefine your next chapter. Updated: 8 hours ago Joining us in the Rouses kitchen with a preview of Savor the City, is Ethan gold and Caitlin Carney with Porgy's Seafood.

Cedar Ridge Master Blender Murphy Quint talks Des Moines Whiskey Festival | Paid Content Cedar Ridge Master Blender Murphy Quint talks Des Moines Whiskey Festival coming up in October. Get tickets for great whiskey, food and live music. | Paid Content

New WA whiskey release is a tribute to WSU Cougar pride AI-generated summary reviewed by our newsroom. - Dry Fly Distilling and WSU athletics teamed up to launch official Wazzu Whiskey. - The cinnamon-flavored Wazzu Whiskey goes on sale Thursday, Aug. 27. - A 1-liter bottle costs $22.99, with shipping available in Washington and California. Whether you’re toasting to the beginning of another school year at Washington State University, pumped for football season or dreaming of the good ‘ole days, here’s something new to celebrate with. An official Wazzu Whiskey is being released Thursday, Aug. 27, just in time for tailgate season and the first week of the fall semester. Dry Fly Distilling of Spokane teamed up with WSU athletics to release the cinnamon-flavored spirit. It “blends smooth whiskey character with bold cinnamon spice, creating a spirited tribute to generations of crimson and gray pride,” says Dry Fly. The 1-liter bottle of Wazzu featuring WSU’s trademark Cougar head logo sells for $22.99. The flavor is meant to be reminiscent of Fireball, a drink “prevalent with the WSU group,” while elevating the flavor. Patrick Donovan, president of Dry Fly Distilling, has been in talks with WSU for about a year on the partnership, though the company has worked with the college on a previous limited-edition release. Dry Fly is already taking pre-orders to be picked up starting Thursday. For Cougs too far from Spokane to visit the distillery, shipping is available to Washington and California, with more states expected to be added. Local retailers, including Yoke’s Fresh Market, are expected to carry it. Dry Fly Distilling, at 1021 W. Riverside, Spokane, also makes Dry Fly Huckleberry Vodka, Dry Fly Straight Washington Wheat Whiskey and Guided Sips Earl Grey Old Fashion.

Axl Rose Mourns Cat Whiskey Maranello Rose, See Photos of His Cats Over the Years Axl Rose is mourning the death of his cat Whiskey Maranello Rose, who died yesterday (Aug. 25) at the age of 16, according to a post on the rocker's social media. The Guns N' Roses vocalist shared a photo of Whiskey and another one of his tabby cats cuddling with the caption, "WHISKEY MARANELLO (The Real McCoy) ROSE. February 10 2010 - August 25 2026. A son, a brother, a friend." It's unclear if the other cat in the photo with Whiskey is Rose's living tabby Dijon or the late Dexter "Dexy" Maranello Rose, who died in 2021 at the age of 14. See the singer's post below. How Many Cats Does Axl Rose Have? The rocker has shared a handful of images of his cats on social media over the years. As previously noted, Dexter died in 2021 and Rose thanked fans on social media for the outpouring of support he received after sharing the news. "Thank you to everyone for all the kind words n’ support with Dexy’s passing, it means a lot. N’ thank you to all the animal lovers who shared their stories of losing a friend/family member. Good friends r hard to find n’ we’re all lucky when we find them (or they find us!)," he wrote. We're not quite sure the significance of the middle name Maranello for both Dijon and Whiskey, but it's a city in Italy and it's also adorable that a rock singer gave his cats middle names. READ MORE: 10 of the Nicest Things Guns N' Roses' Axl Rose Has Ever Done It appears as though Dijon is the vocalist's only cat now. He just celebrated his 21st birthday on July 4. Rose gave a special shoutout to Dijon onstage during one of Guns N' Roses' shows in 2025 for making it to "the big 2-0." "And let's hope he's not knockin' on his door anytime soon," the singer added as the band broke out into their cover of Bob Dylan's "Knockin' on Heaven's Door." See the clip below. Thus, Dijon is older than Guns N' Roses' most recent full-length album Chinese Democracy, which came out in 2008. Axl Rose's Cats Through the Years Rest in peace Whiskey. Loudwire sends our condolences to Rose. See photos of the singer's cats through the years below. Check out our ranking of every Guns N' Roses song (minus The Spaghetti Incident?) below. Subscribe to Loudwire on YouTube!

AI generated summary, newsroom reviewed Ask any bartender which whisky bottle gets refilled first at a party and the answer is rarely the peaty one. It is the fruity pour, the one that tastes like stewed orchard fruit or a rum soaked holiday, that keeps glasses coming back for more. We list here the 5 best fruity single malt whiskies under Rs 15000 including the Balvenie 14 Year Old Caribbean Cask whisky, Glenfiddich 18 Year Old whisky, Glenmorangie 18 Year Old Extremely Rare whisky, the Glenlivet 18 Year Old whisky, and Aberlour 16 Year Old Double Cask Matured whisky. These bottles prove that real cask complexity does not need a four figure price tag or a taste for smoke. From tropical sweetness to baked orchard fruit and dark berries, these single malt whiskies show just how expressive they can be when fruit takes centre stage. These five whisky bottles are worth making room for on your home bar shelf. The Balvenie 14 Year Old Caribbean Cask Whisky Glenfiddich 18 Year Old Single Malt Whisky Glenmorangie 18 Year Old Extremely Rare Whisky The Glenlivet 18 Year Old Single Malt Whisky Aberlour 16 Year Old Double Cask Matured Whisky Few distilleries capture sunshine quite like Balvenie when rum meets traditional oak. Matured in classic bourbon barrels before spending time in casks that previously held West Indian rum, this dram offers a tropical escape in every pour. The palate bursts with sweet passionfruit, creamy banana, and crisp apple, backed by a smooth vanilla warmth that lingers gently. The Balvenie 14 Year Old Caribbean Cask Price: Approx. ₹11,000 to ₹13,500 18 years spent resting in Spanish Oloroso wood and American oak grants this legendary Speyside expression an opulent, baked-fruit character. On the nose, you immediately pick up baked orchard apples, dried figs, and warm cinnamon. The Glenfiddich 18 Year Old single malt whisky glides over the palate with a velvety texture, making it an ideal fireside companion after a long day of travel. Glenfiddich 18 Year Old Single Malt Price: Approx. ₹11,500 to ₹14,500 Distilled in Scotland's tallest copper stills, Glenmorangie's spirit naturally possesses a delicate, perfume-like quality. After fifteen years in bourbon oak, a portion finishes in Spanish Oloroso casks. The outcome is pure elegance, weaving together bright orange blossom, ripe peaches, and sticky dates with silky wood spices. It is an aromatic triumph for refined palates. Glenmorangie 18 Year Old Extremely Rare Price: Approx. ₹12,500 to ₹14,800. A benchmark of craftsmanship, the Glenlivet 18 Year Old single malt whisky bottle marries first and second-fill American oak with sherry casks. The flavor leads with juicy ripe pears, zesty orange peel, and stewed winter apples. Subtle spice on the finish grounds the sweetness, ensuring each sip feels structured and deeply satisfying. The Glenlivet 18 Year Old Single Malt Price: Approx. ₹12,500 to ₹14,500 If you prefer darker, dessert-like notes, Aberlour 16 Year Old Double Cask Matured whisky delivers rich depth. Double maturation in bourbon and sherry casks creates a pour brimming with fresh black plums, dark cherry preserves, and plump raisins. The finish is long, warm, and honeyed, completing a magnificent tasting journey. Aberlour 16 Year Old Double Cask Matured Price: Approx. ₹10,500 to ₹13,000