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Held in celebration of the birthday of J.P. Wiser himself – the man whose vision helped put Canadian whisky on the map – Whisky Weekend honours his legacy and the generations of people who have carried it forward in Windsor. This event was created to celebrate the history and evolution of Canadian Whisky by exploring how whisky is made, tasting different expressions with fellow whisky enthusiasts. "There's something special about welcoming guests to the place where J.P. Wiser's vision continues today," said Don Livermore, Master Blender at Hiram Walker & Sons Distillery. "He believed deeply in the potential of Canadian whisky, and Whisky Weekend gives us the chance to open our doors, bring people closer to where the whisky is made and share a side of the distillery they don't often get to see." Across two days, guests will have the opportunity to experience the distillery in a new way, with tours, rare tastings, immersive masterclasses led by one of Canada's leading whisky experts, specialty cocktails, food and live music. From exploring how whisky is made and aged to sampling expressions rarely available to the public, Whisky Weekend will offer an up-close look at the expertise behind some of Canada's most celebrated whiskies. A Weekend of Unique Whisky Experiences Guests can choose from a range of offerings throughout the weekend: General Admission grants access to the J.P. Wiser's Experience grounds, featuring live music, historical distillery artifacts, outdoor games, food trucks, specialty cocktails, whisky flights, and retail shopping. Distillery Tours offer a behind-the-scenes look at the Hiram Walker Distillery, taking guests through the history, production process, and craftsmanship behind Canadian whisky. Lot No. 40 Rye Explorations Masterclass, hosted by Master Blender Dr. Don Livermore, will celebrate the launch of the newest Lot No. 40 limited release alongside a curated tasting of rare and award-winning expressions from the brand's archives. Rare Whisky Masterclass, also led by Dr. Don Livermore, will give guests the opportunity to sample a collection of ultra-premium and archival J.P. Wiser's whiskies rarely available to the public. Pike Creek Warehouse Experience offers exclusive access to a Pike Creek ageing warehouse, where guests will learn about whisky maturation and enjoy special cask-strength tastings in the very place the whisky is aged. Event Details J.P. Wiser's Whisky Weekend Dates: October 3-4, 2026 Location: Hiram Walker Distillery, Windsor, Ont. Age requirement: The weekend will be 19+ only event. Valid government-issued photo identification will be required for entry. Weekend experiences include: - General Admission Grounds - Distillery Tours - Rare Whisky Masterclass - Pike Creek Warehouse Experience - Live Music & Entertainment - Cocktails, Whisky Flights & Food Trucks Tickets are available now at https://www.eventbrite.com/cc/jp-wisers-whisky-weekend-4865408. About Hiram Walker & Sons Limited Established nearly 160 years ago, Hiram Walker & Sons Limited's tradition of blending quality ingredients, processes and highly skilled people continues at the Windsor, Ontario based production facility. Hiram Walker produces brands such as J.P. Wiser's®, Lot No. 40®, Pike Creek®, Gooderham & Worts® and Royal Reserve® Canadian whiskies, Polar Ice® vodka, Malibu®, and McGuinness® liqueurs for Canadian distribution by its affiliate, Corby Spirit and Wine Limited. Hiram Walker is a subsidiary of Pernod Ricard S.A., a leading global spirits and wine company with premium international brands such as Absolut® vodka, Chivas Regal®, The Glenlivet® and Ballantine's® Scotch whiskies, Jameson® Irish whiskey, Beefeater® gin, Kahlúa® liqueur, and Mumm® champagne. For further information, please visit our website. SOURCE Corby Spirit and Wine Limited (Communications) For further information: Laura Velez - Manager, External Communications and Public Relations at Corby Spirit and Wine, [email protected] Share this article

JOINT BASE ANDREWS, Md.—The iconic “whup-whup-whup” of the 1st Helicopter Squadron’s UH-1N Hueys still echoes in the skies of the Washington D.C. area, as the choppers flit around the U.S. Capitol, the Pentagon, and elsewhere, carrying senior government officials or training for contingency response. But on Aug. 27, a new helicopter that first flew half a century after the Huey sat beside the stage for the activation of a squadron that’s a full 57 years younger than the 1st. It was the beginning of the end for the UH-1N—though there is still much to do before the true finale, officials say. The new 5th Helicopter Squadron, commanded by Lt. Col. Jonathan Bonilla, will take the lead in transitioning the 316th Wing from the Huey to the new HH-60W Jolly Green II, or “Whiskey” as it is commonly called. Earlier this month, the Air Force confirmed Andrews as its “preferred location” to host 26 of the HH-60Ws, combat rescue helicopters that will be modified for the executive airlift mission. During the activation ceremony, Bonilla called it “one of the most significant rotary wing transitions our Air Force has undertaken.” The mission at Andrews is more than just ferrying VIPs to and from the Pentagon. It’s about being prepared to respond in a crisis to carry leaders and ensure continuity of government operations. Crews are always on alert at a facility just steps away from the flightline at Andrews, prepared to spring into action if the call comes. During the 9/11 terrorist attacks 25 years ago, UH-1Ns were in the air before the Pentagon was struck and provided aid and medical evacuations. The 24/7 nature of this mission means the 1st Helicopter Squadron can’t just retire its UH-1Ns and then make the preparations to transition to the HH-60W, like most units do when they’re getting a new aircraft. That’s where the 5th Helicopter Squadron comes in. “As they activate, all of their aircrew members that are currently flying the Huey will begin the transition to the HH-60 Whiskey first,” explained Lt. Col. Kristopher Schmautz, director of operations for the 1st. “And as they convert those aircrews, the 1st will hold down the mission that we are here [to do] as they are getting up to being able to take part of the mission. And then it’ll be a slow transition working with the 5th Helicopter Squadron leadership to transfer some different pieces of our mission, so that we can then convert the members of the 1st Helicopter Squadron to the new HH-60 Whiskey.” A new squadron will mean about 60 additional personnel at Andrews, but for now, the 5th is a small team, mostly coming from the 1st and with a deep attachment to the UH-1N. “For about a decade, this is the only aircraft that I’ve known and operated,” Master Sgt. John Griggs, senior enlisted leader of the 5th Helicopter Squadron, said. “So it’s a little bittersweet to to move from something I have such a tenure with, and such a legacy across all the conflicts. … It’s very humbling to be able to see what this helicopter has done for the Air Force, and to be a part of transitioning to a newer airframe, to uphold the same mission.” Iconic but Old The Huey gained iconic status during the Vietnam War, and it’s been at Andrews almost as long, with the first helicopter arriving in 1971. Indeed, Schmautz said the 1st Helicopter Squadron has traced the maintenance records on three of its 26 Hueys directly back to Vietnam. Over the years, the Huey has received some updates. But the Air Force never changed the helicopter’s distinctive two rotor blades—the reason for its famed noise—unlike the Marine Corps’ upgraded four-blade UH-1Y Venom. The interior also remains remains largely old-school: lots of analog cockpit instruments, exposed wires, and a relatively spartan seating area. The Air Force says the cabin can be modified to accommodate up to 13 people, but on an Aug. 24 media flight, just a few TV reporters with bulky cameras had to squeeze in “like a clown car,” one of the pilots on the flight observed. Despite a recent rash of precautionary landings in the past two months, Griggs, a flight engineer, says the Hueys are “as safe as they’ve ever been,” and the Air Force’s statistics show major mishaps on the decline over the past decade. Many of the flights are training for the contingency mission, or learning how to navigate the notoriously complex airspace of Washington. On Aug. 24, the radio rarely stops buzzing with chatter during a brief 30-minute jaunt around the city—a trip that would take hours in typical D.C. traffic. Nevertheless, the Huey’s age is undeniable. Like many of the Air Force’s older fleets, spare parts are hard to come by as manufacturers either disappear or stop making them. In turn, the fleet’s mission capable rate slipped below 75 percent in 2024, the most recent year of public data. That’s still far higher than many other aircraft, but the first time it’s been below that benchmark in at least a decade. The time has come for something new, Griggs said. But in the immediate future, the Huey isn’t going anywhere. The HH-60W at the 5th’s activation ceremony isn’t staying at Andrews—it actually belongs to the New York Air National Guard. The first HH-60Ws actually modified for the Andrews mission will arrive “soon,” a wing spokesperson said, but they could offer no more specific timeline. In the medium term, the goal is to achieve initial operational capability on the HH-60W by 2029 and full operational capability by 2030. So for the next four years at least, the Huey will keep flying. | Contractor | Bell Helicopter | | First flight | April 1969 | | Rotor diameter | 48 ft | | Length | 57.1 ft | | Height | 12.8 ft | | Max gross weight | 10,500 lb | | Top speed | 149 mph | | Range | 300+ miles | | Ceiling | 15,000 ft | | Load | 6-13 troops or 6 litters | | Contractor | Lockheed Martin Sikorsky | | First flight | May 17, 2019 | | Rotor diameter | 53.6 ft | | Length | 64.7 ft | | Height | 16.7 ft | | Max T-O weight | 23,500 lb | | Top speed | 192 mph | | Range | 690 miles (air refuelable) | | Ceiling | 14,000 ft | | Load | 12 personnel or 9,000 lb cargo | A New Aircraft The HH-60W, originally designed for combat search and rescue, offers a few obvious advantages over the UH-1N—it can fly faster, farther, and be refueled in the air. It has a larger cabin, accommodating more people or cargo. There are other advantages that are harder to see. Schmautz likened the glass cockpit’s upgraded displays to a Tesla car compared to the Huey’s stick-shift transmission. The Whiskey also has a more advanced version of the ADS-B technology aircraft use to broadcast their location to other aircraft and controllers—while the UH-1N sends an ADS-B signal out, it does not have the ability to receive it. The HH-60W can do both. Officials noted that the UH-1N has other systems for situational awareness, but ADS-B is considered the standard. Lt. Col. James Gray, director of operations for the 5th, said the HH-60W “actually takes some of the load off of the pilot and the crew at times because it’s just a newer airframe.” Some features of the HH-60W needed for combat rescue, like its externally mounted guns, won’t be needed for the mission at Andrews. But at the activation ceremony, 316th Operations Group Col. Kevin Geoffroy made the case that the combat search and rescue community that uses the HH-60W now has more in common with the units at Andrews than it appears at first glance. “We both hold quiet, constant vigils, persistently rehearsing our mission and waiting to respond with exceptional speed and skill when our nation calls,” he said. A New Unit The idea to put replace the Hueys at Andrews is not new—for several years, the Air Force planned to use the MH-139 Grey Wolf, a modified commercial helicopter, for the job. Budgetary and programmatic developments led the service to abandon those plans last July and pivot to the HH-60W, using backup inventory. The idea to activate a new squadron was similarly ban

New documentary 'West of Tradition' traces the PNW roots of Westland Distillery whiskey It's been a big year for Westland Distillery, the award-winning whiskey brand based in Seattle's SoDo neighborhood. Since opening in 2010, they have helped define the American Single Malt category by using locally-grown barley and the pursuit of Pacific Northwest terroir. Westland is also a certified B Corporation whose sustainable practices reflect an admirable aim to protect the world around us. This can be seen through their partnerships with organizations like Washington Trails Association and the National Forest Foundation, which help support such causes as public land access and trail preservation. Recently, Westland has been making headlines for other chirp-worthy reasons, too, like kicking off a nationwide whiskey-centered birding club, a new release of what Robb Report deemed one of “50 Best Whiskey Releases of the 21st Century,” plus the drop of a brand-new documentary coming to Amazon Prime next month. Jason Moore, Westland managing director, shares that the distillery started with a simple, almost stubborn belief: that their whiskey should be undeniably "of a place." Fifteen years later, he says that belief hasn't changed. "It’s our aim to create thoughtfully-made, world-class whiskey from Washington. That philosophy means patience and collaboration, since it depends entirely on agriculture, nature and the people behind the whiskey." Their distillery in SoDo serves as a tangible connection to a "Thoughtfully Made" philosophy, Moore says. This means that, regardless of what someone may or may not know about whiskey when they pass through the doors, curiosity is always welcome. "Someone could walk in having never tried a single malt, or having built a whole collection of them, and the experience should feel the same," he says. And while the reclaimed wood and industrial bones of their building tell you where you are, it's the people behind the bar who let you know why you've arrived. For their documentary "West of Tradition," they're currently pursuing broad distribution (like in-flight and other streaming services) to make the film as accessible as possible. Followed by the Seattle premiere on September 9, it will be available on Amazon Prime beginning September 18. They also want people to experience the film together, which is why they'll host sip-and-screen parties at the distillery in SoDo — and beyond — throughout the fall. (Keep an eye on their website for tickets.) Moore explains that the filming of "West of Tradition" started as a question they kept asking themselves: How do you immerse people in a sense of place without actually showing them? "We wanted to build a sense of connection, so that our fans get to know the farmers, the maltsters, the chefs and bartenders who've helped us think about whiskey differently," he says. "It's taken many seasons to film because the story kept gProof is in the Filming: Westland Distillery Debuts a Doc Showcasing Regional Makersrowing as the category itself came into focus. In a lot of ways, this documentary is our attempt to give people the 'why' behind American Single Malt, and why it is worth experiencing." He's thrilled that audiences will finally see this “why” behind what they do at Westland. While it's one thing to taste a whiskey and enjoy it, it's an entirely different story to understand the intention behind its creation. "For Westland, and for the other distilleries in this film, I think of this documentary less as a retrospective and more as a signal of where American whiskey is headed," Moore says. "I’m excited and hopeful for people to start to see themselves as part of what comes next." Another enticing addition to the distillery's lineup is the Watchpost Birding Club, an extension of their newest whiskey called Watchpost. "It's really an invitation to slow down and pay attention to a landscape," Moore explains. For this participatory endeavor, they partnered with the National Forest Foundation and Washington Trails Association. It turns something they care about into something people can actually show up for. "What’s rewarding is watching strangers become a community around something as simple as looking up and listening," Moore says. At Westland, they're in the midst of planning some local experiences around Seattle for the fall, and then hopefully expanding to national activations in the future. This year carries extra weight for the brand, marking their 15th anniversary alongside the eleventh edition of their popular Garryana offering. And the birding club and documentary welcome yet more people into the fold, those from various backgrounds and with all different levels of whiskey knowledge. At the same time, Moore says they will keep returning to the important question: "How do we get more specific about this place?” "We have plans to deepen our roots in Washington," he says, "continuing to explore new frontiers of flavor, and holding ourselves to the standard of making world-class whiskey from our own home state, not in spite of where we are, but because of it." Learn more about Westland Distillery here. Corinne Whiting is a freelance writer for Seattle Refined. Follow more of her adventures here.

Irish whiskey is one of Ireland’s great export success stories. Exports were worth over €930 million in 2025, with the country’s much-loved spirit being sold all over the world. Even amid difficult international trading conditions, with concerns around tariffs for export to the US, exports to the EU have grown by more than 21% in four years. However, while thousands of barrels quietly mature in warehouses around Ireland, something else is happening outside some of them. On walls, roofs, road signs, trees and other surfaces close to some whiskey maturation facilities, a distinctive black patina appears. It may look like soot or air pollution, but in some cases the culprit is a fungus: Baudoinia, commonly known as “whiskey fungus” or “whiskey black”, and fuelled by the presence of ethanol alcohol in the air. Despite the fact it has been known about for years, there has been surprisingly little research on its effects, such as whether the fungus can spread from distilleries to nearby properties, including residential homes. Ethanol alcohol emissions from the industry are also thought to contribute to ground level ozone, a harmful air pollutant. But we don’t know whether the fungus has any adverse consequences for people’s health. It may not be dangerous at all, but this is something we are investigating through a project at Dublin City University. The angels’ share During maturation, ethanol and other volatile compounds evaporate and pass through the porous cask. They then enter the surrounding atmosphere around the distillery. This portion of the whiskey is often known as the “angels’ share”. A review commissioned by the Scottish government estimated that more than 90% of non-methane volatile organic compound (NMVOC) emissions associated with whiskey production occur during maturation. NMVOCs are chemicals that participate in atmospheric reactions and contribute to the formation of pollutants like ground-level ozone. Ethanol alcohol overwhelmingly dominates these emissions from whiskey production. As they condense into the air moisture, these ethanol vapours also create an unusual ecological niche. Baudoinia can occur naturally at very low abundance, but exposure to this airborne alcohol can favour its growth. Around maturation warehouses, this can result in conspicuous dark fungal growth on exposed surfaces. The association has been recognised for more than a century, initially around cognac maturation facilities in France, and has subsequently been documented around spirit maturation warehouses in Scotland, Canada and the US. Black discolouration So can whiskey fungus spread from distilleries to nearby properties, causing unsightly dark growth in people’s homes? In 2022, following a complaint about black discolouration on houses close to the Midleton distillery in county Cork, the Irish Environmental Protection Agency (EPA) investigated whether Baudoinia was present. While the fungus was identified on a whiskey warehouse, it was not detected on any of the three nearby residential properties sampled. There are still major gaps in what we know about whiskey fungus in Ireland, such as how far it travels, what controls its growth, and what, if anything, its presence tells us about ethanol concentrations in the surrounding environment. A recent review led by researchers at University College Cork suggests that ethanol may play several roles for the fungus. It may act as a germination signal and as a source of carbon to support the growth of the fungus. Research around whiskey maturation warehouses also suggests that the extent of visible colonisation depends on factors including distance from the ethanol source, prevailing wind, moisture and the type and texture of the surface available for colonisation. Ireland has commitments to reduce NMVOC emissions under the EU National Emission Reduction Commitments Directive. As mentioned, these NMVOC emissions can help produce ozone, a harmful air pollutant that damages vegetation and crops, reduces lung function and aggravates respiratory conditions such as asthma. It is also a greenhouse gas that contributes to climate change. The difficulty is knowing precisely how much ethanol is being released. National inventories generally rely on production data and emissions factors. These are useful for estimating emissions across an industry, but they do not necessarily tell us what is happening around an individual maturation facility – how emissions change with the number and age of barrels, how ethanol disperses beyond a warehouse boundary, or how weather conditions affect local concentrations. Is whiskey fungus dangerous? However, it’s important not to jump from the presence of a striking black fungus to conclusions about health. The Scottish government review of the available literature found no evidence demonstrating health effects from short- or long-term exposure to Baudoinia. However, it also identified important evidence gaps and recommended further investigation and environmental monitoring. So, there are two assumptions we should avoid. One is that because something looks alarming, it must be dangerous. The other is that because harm has not yet been demonstrated, there is nothing worth investigating. What we need is evidence. That is the purpose of the new research project we are undertaking at Dublin City University, in collaboration with the University of Toronto. The EPA-funded EREG project is tasked with investigating the ethanol emissions from maturation facilities and the environmental distribution and biology of Baudoinia in Ireland. We will combine emissions estimation, environmental monitoring and microbiology and examine how whiskey maturation emissions are currently regulated. We will also engage with the industry, regulators and communities. In fact, if you live near a whiskey maturation facility in Ireland and have noticed this black staining, we want to hear from you. Ireland does not need to choose between a successful whiskey industry and environmental protection. The objective is to develop the evidence needed to allow the industry to grow sustainably while ensuring that communities and the environment are appropriately protected. The angels’ share is an unavoidable – and much celebrated – part of making whiskey. But from an environmental science perspective, there is another question worth asking: once the angels have taken their share, where does it go next?

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Silverthorn Reserve, a new independent American whiskey brand founded by former Sagamore Spirit CEO Drew Thorn, has launched with a portfolio spanning blended bourbons, ryes and cask-finished expressions. The Maryland-based venture sources whiskeys from Georgia, Indiana and Kentucky, with production and aging conducted in partnership with Sagamore Spirit and Old Line Spirits. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYThorn spent a decade at Sagamore Spirit, the Maryland rye whiskey producer, serving as COO/CFO before becoming CEO. He has described Silverthorn as a project he had envisioned for years prior as his retirement venture. The brand name carries personal significance. When Thorn’s son was a young child, he began calling himself Silverthorn, combining parts of his parents’ maiden names, Silverman and Thorn. Thorn oversees every stage of production personally. He led the design of the bottles and brand visual identity, determined the initial product line, sourced the whiskey, blended the product, and bottled it. Silverthorn maintains a working relationship with Sagamore. Thorn warehouses his creations in the distillery’s aging barns and conducts his initial production work onsite. His sourcing approach is described as “geographically agnostic,” with a preference for whiskeys aged 10 to 15 years. The Georgia whiskey was acquired from Bardstown Bourbon Company, which sourced it from the now-defunct Ivy Mountain distillery. The Indiana whiskeys, including a high-malt bourbon, came from Old Elk, which was formerly led by ex-MGP master distiller Greg Metze. 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. When barrels arrive in Maryland, Thorn samples every one and conducts sensory analysis. He maintains a database detailing each barrel’s characteristics, flavor profile, proof, age and quality. His blending begins in the lab with small-scale mock blends of around 100 milliliters. Once satisfied, he scales up to a 750ml test before finalizing the formula. After blending, he returns the whiskey to the same barrels it came from, where it rests for at least a month. The whiskey is then moved to Old Line Spirits in Baltimore for bottling. Thorn avoids chill filtration, instead using cellulose sock filters to preserve flavor and mouthfeel. The portfolio’s Port Finish Rye uses a proprietary cask conditioning system Thorn developed and hand-fabricated. A stainless steel rod with an atomizing tip inserts through the bung hole, spraying port into a fine mist powered by CO2 to coat the barrel’s interior. The system allows control over port selection, barrel wood quality, freshness of the fortified wine and precise quantity measurement. The lineup is split into three series. The Blender’s Art Series includes a 10-Year Bourbon Blend, a 10-Year Rye Blend and a 10-Year Bourbon & Rye. The Finisher’s Art Series currently features the Port Finish Rye, which uses 10-year-old tawny port. The Single Barrel Series showcases individual barrels, including a 13-Year Single Barrel Rye and a 13-Year Single Barrel Bourbon, both at cask strength.

Single barrel bourbon has so much appeal. It’s special, it’s unique, and these are the barrels that really stand out to a master blender or distiller. Being released this way is quite a nod of respect. However, with so many single barrel bourbons now on the market, what are the better alternatives to some of the best-known releases? Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYThis isn’t about saying, “this single barrel bourbon is bad.” Quite the opposite. They’re still good whiskeys, but the prices of many of them are becoming increasingly difficult to justify. Overrated: Blanton’s Straight From the Barrel Bourbon, 60%+, $140+ / £148+ Blanton’s has become popular for so many reasons. The biggest is that the liquid inside is very tasty, but rising prices, which have softened a little but not enough, are placing it into some very serious territory for competition. Beyond the whiskey itself, the bottle is incredibly eye-catching for the general consumer, it has picked up numerous awards, and its appearance in John Wick helped put it in front of an even wider audience. The whiskey is good. It has those wonderful orange and caramel notes that Blanton’s is famous for and, at barrel strength, it’s robust, spicy, and still has plenty of complexity. But so many other bottles can give you a similar experience for less money. Instead: Wilderness Trail Family Reserve Single Barrel Cask Strength, 60%+, $59 / £69 An amazing alternative is Wilderness Trail Family Reserve Single Barrel Cask Strength, which you can find for around £69 from many UK retailers. 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. Like Blanton’s, it has a higher-rye mash bill, is bottled at barrel proof, and costs almost half the price. It’s not as fancy a bottle and it hasn’t appeared in a box-office film, but it doesn’t need to. This sells out constantly and is already a firm favorite among the modern bourbon crowd. It still has loads of orange, butterscotch, and caramel notes, while offering similar flavors for around half the money. Overrated: Willett Family Estate Single Barrel Bourbon, 57%+, £300+ / $500+ Willett built its impressive reputation by selecting some remarkable barrels from older Kentucky stocks before eventually distilling its own whiskey. The “purple top” Family Estate releases became must-buys for many bourbon drinkers. Willett has these unique fruity notes alongside cinnamon and some decent oakiness as the finish develops. Being offered at barrel proof with no filtration is also a big nod to what many whiskey enthusiasts want. However, as good as this stuff is, demand has cooled. Bottles are still sitting on shelves and the flipper market isn’t buying and selling them like it used to. Instead: Frey Ranch Single Barrel Straight Bourbon, 60%+, $80 / £100 If you’re looking for an alternative, try Frey Ranch Single Barrel Straight Bourbon at around £100. This is a wheated bourbon, but that helps bring out the fruitier, sweeter notes that we expect from something like the Willett Family Estate releases. It’s loaded with mint, cherries, mango, butterscotch, and sweet honeycomb as the palate rounds out. I’ve really fallen in love with Frey Ranch over the last year. As far as cask-strength bourbon and rye go, this is a must-have that doesn’t ruin your wallet. Overrated: W.L. Weller Single Barrel Bourbon, 48.5%, $300 / £195 It would be hard not to talk about Weller on this list. I should point out that £350 isn’t the recommended retail price for these products, but it’s what many retailers in the UK end up asking purely because of demand. I say “selling.” A lot of them just gather dust. Weller is an incredible bourbon brand, but much like Blanton’s, it stops being such a compelling proposition when the price is cranked up. Once drinkers made the connection between Weller and the wheated bourbon profile associated with Van Winkle, things started to go crazy. Only recently has some of that demand begun to cool. Instead: Ben Holladay Soft Red Wheat Single Barrel, 61.2%, £80 If you want a wheated bourbon that actually keeps the single barrel part of the comparison, Ben Holladay Soft Red Wheat Single Barrel is a much better option. This UK-exclusive release comes in at a massive 61.2% ABV and costs around £80, which is still a serious bottle of bourbon without getting anywhere near Weller prices. It has that softer, sweeter profile you want from a wheated bourbon, but there’s loads of intensity from the higher strength. Peach, apricot, caramel, vanilla, oak, and plenty of spice all come through, and you’re getting a genuinely single barrel release for less than a quarter of the price being asked for Weller. For me, that makes a lot more sense. If you are in the US, Ben Holladay Rickhouse Proof or Bottled-In-Bond is a great alternative, although not single barrel. Overrated: Blanton’s Original Single Barrel Bourbon, 46.5%, $75 / £80 Here we have the regular Blanton’s release. It’s famous for all the reasons listed at the start of the article, and this is the classic expression bottled at 46.5% ABV. It’s wonderful bourbon, but once you’re in the £80 price bracket, there is a lot of competition. As much as I love almost all Buffalo Trace products, the UK price of this bottle is simply too high. Instead: Evan Williams Single Barrel Vintage, 43.3%, $30 / £42 Evan Williams Single Barrel Vintage at around £50 is my go-to alternative. Even when Blanton’s was closer to this price, it was a hard-fought contest between these two for me. Yes, it’s lower in ABV, but the peanut, caramel, and sweet lemon notes Evan Williams delivers are second to none at this price point. Heaven Hill makes excellent whiskey, and you’d be hard-pressed to say that many of its products are being price-gouged by retailers. It does have rarer releases that are sought after, but those prices never reached the same extremes during the COVID-era boom-and-bust market. Overrated: Colonel E.H. Taylor Single Barrel Bourbon, 50%, $140 / £150 I feel bad about this one. It’s another Buffalo Trace product, but E.H. Taylor Single Barrel has always been expensive in the UK compared with the US. Even when I first started out in retail, this was around £99, and now it has climbed towards the £120 mark. The Taylor story is incredible and is part of what has made the brand so in demand. It uses Buffalo Trace Mash Bill #1 and is bottled at 50% ABV. I know some people aren’t fans of these releases compared with Eagle Rare 10 Year Old or even regular Buffalo Trace, but its following is huge, especially with E.H. Taylor now part of the BTAC lineup. For me, it has always had these wonderful spicy pineapple notes. It’s tropical but loaded with fresh wood spices. Instead: Four Roses Single Barrel 100 Proof, 50%, $36 / £45 If you want to save a lot of money without giving up layered and complex flavors, we have to talk about Four Roses Single Barrel 100 Proof at around £45 a bottle. Four Roses is every bit as good a distillery as Buffalo Trace. Some would argue it’s even better, but that’s all personal preference. I love this bottle. It has no obvious flaws; it’s available, it’s interesting, and it has so much versatility. At this price, it’s very difficult to argue with. Single Barrel Bourbon Is Still Great, But Hype Matters Brands mentioned here like Blanton’s, Weller, E.H. Taylor, and Willett all make excellent whiskeys, but they’re still suffering from hype created by inflated auction

Buffalo Trace Distillery has announced the return of its traveling tasting experience, Buffalo Trace Distillery On Tour, this fall. The complimentary experience will visit four US cities across Missouri, Texas, and Colorado, beginning in Branson, Missouri, on October 1. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYNow in its second year, the tasting and retail experience will travel to Branson and Kansas City in Missouri, Dallas/Ft. Worth in Texas, and Denver, Colorado. The tour takes the Frankfort, Kentucky-based distillery on the road, offering bourbon fans the chance to taste its whiskeys closer to home. Expert hosts will guide guests through four distinctive pours across a session lasting approximately 75 minutes. Each tasting explores the details that shape the whiskeys, including mashbills, tasting notes, and maturation techniques. The lineup features Buffalo Trace Bourbon, Eagle Rare 10 Year Old, Weller Antique 107, and the new Sazerac Rye 100 Proof. Each stop will offer 14 complimentary tasting experiences spread over four days, with staggered afternoon and evening time slots. 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 tour also features an exclusive retail offering of custom, city-specific barware created for each stop, available while supplies last. “The heart of Buffalo Trace Distillery On Tour is bringing Buffalo Trace closer to our fans and creating more opportunities for them to experience the Distillery beyond Frankfort,” said Erica Bovard, senior brand director, Buffalo Trace Distillery. “We were thrilled by the response to last year’s tour and are excited to build on that momentum by returning to familiar markets and reaching new ones.” The Branson stop takes place at Big Cedar Lodge from October 1-4, followed by The Bauer in Kansas City from October 8-11. Dallas/Ft. Worth’s stop runs at The Laurel from October 14-17, with Denver’s Church Ranch Event Center hosting the final leg from November 12-15. “Some of the best memories are made around a table, sharing a sip of Buffalo Trace Bourbon with people you enjoy,” said Ed Bell, Sazerac homeplace director. “Whether guests are longtime Buffalo Trace fans or just beginning to explore bourbon, we hope they leave having discovered more of what makes Buffalo Trace Distillery and its brands so special.” Tickets are complimentary but require advance reservation. Registration opens on Wednesday September 2, with a limit of four tickets per person. Attendees must be 21 or older. Buffalo Trace is owned by Sazerac, which describes the site as the “world’s most award-winning distillery”. Reservations can be made via the Buffalo Trace Distillery website.

Starlight Distillery has unveiled its 10-Year Mizunara Reserve, the oldest bourbon it has finished in Mizunara oak to date. The Indiana-based distillery will offer the 250-bottle release through an online lottery opening at noon on Friday, August 28, running through September 12. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYThe bourbon celebrates Starlight’s win for best overall bourbon at the San Francisco World Spirits Competition (SFWSC) last November. The expression is drawn from a single Mizunara cask. Of the 250 bottles, 200 will be available for shipping to lottery winners. The remaining 50 bottles will be sold on a first-come, first-served basis on Saturday, September 12, at Starlight Distillery, located at 19816 Huber Road, Borden, Indiana. The release is a single-barrel, cask-strength bourbon made using grains from Starlight’s 700-plus-acre farm. It was produced via a sweet mash process and double pot distilled on the distillery’s Vendome copper pot still. The mash bill comprises 60% corn, 20% rye and 20% malted barley. The bourbon carries a barrel entry proof of 108-116 and is bottled at 110 proof. The whiskey was first matured in fire-charred, new American white oak barrels. It was then finished in Japanese Mizunara oak, sourced from trees aged 200 to 500 years old and grown on the northernmost island of Japan. 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. According to the official tasting notes from the brand, the bourbon offers “notes of sweet French Vanilla and baking spice aromas up front, finishing with a harmonious mix of sandalwood and coconut that compliments this sophisticated and elegant whiskey.” “This is the oldest bourbon we’ve ever finished in Mizunara to date, and every moment in that cask shows,” said Christian Huber of Starlight Distillery. “Ten years of patience, our family’s farm, and a cask you can’t rush — this release is everything Starlight stands for in one bottle. It’s not simply another 10-year-old bourbon, but a statement of legacy for our family.” Starlight recently secured six honors at the SFWSC across its portfolio. These included two perfect-scoring Double Gold medals for its Mizunara Reserve Bourbon and Blackberry Flavored Whiskey.

For a long time, choosing a Johnnie Walker ‘Black’ was a two-bottle decision. You bought Black Label, or you bought Double Black because you wanted more smoke. Two more bottles have arrived since, both with Black in the name, and the shelf has become harder to read. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYJohnnie Walker Black Ruby went on sale worldwide in March 2025 after a year of test markets, and Black Cask reached American stores on March 1, 2026. The prices sit close enough together that cost is unlikely to settle it. What separates these four is flavor, and how you like to drink your whisky once the bottle is open. Johnnie Walker Black Label: The One Everything Else Is Measured Against Black Label is 12 years old, bottled at 40% ABV, and matured in a mix of American and European oak. You get vanilla and orchard fruit up front with peat smoke sitting underneath, and it is the only one of the four carrying an age statement. Reviewers have been saying much the same thing about it for years. Whisky Advocate scored it 88 points and called it “the closest thing you will find to a complete whisky at this price”. Phil Dwyer described it as “a whisky that can do anything you want it to”, which is about right for a blend that works neat, over ice, or lengthened with soda. It costs roughly $30 to $35 in the US and £25 to £30 in the UK. Ask on r/Scotch where a beginner should start, and the answer has been Black Label for about as long as the subreddit has existed. Johnnie Walker Double Black: More Smoke, Less Balance Double Black first appeared in travel retail in January 2010. Unlike Black Label, it doesn’t have an age statement. Here the focus is on amping up the smoke. Diageo uses more peated West Coast and Islay malt in the blend, with Caol Ila and Talisker doing most of the work, and matures it in heavily charred oak. You get bonfire smoke, charred wood, and a dry, peppery finish. People disagree about it more than any other bottle here. Whisky Advocate gave it 90 points. Serge Valentin of WhiskyFun scored it 86 and wrote, “A very intelligent version, I dare say – yes marketing can match taste”. Plenty of drinkers feel the smoke takes over, and Barrel & Brew complained that the peat “covers up so much of the flavors that I enjoy in JW Black”. Reddit reactions run along similar lines, and one much-quoted comment placed it below Talisker Storm. Expect to pay $40 to $45 in the US, £28 to £35 in the UK. It has done well in competitions over the years, taking several Double Golds at the San Francisco World Spirits Competition, though the medal tally behind that reputation was compiled in May 2026 and misses some of this year’s results. Johnnie Walker Black Cask: Aimed at Bourbon Drinkers Black Cask is the newest of the four and the most specific about who it wants. Announced on February 26, 2026, it costs $34.99 for a 750ml bottle at 43% ABV, a little stronger than its siblings. Dr. Emma Walker selected whiskies from the middle of the Black Label blend, including Cameronbridge, Glen Elgin, and Roseisle, and matured all of them in American white oak ex-bourbon barrels. Walker said the aim was to “unlock new depth, sweetness, and warmth”. Expect caramel, vanilla, honeycomb, and soft baking spice, with very little smoke behind it. Early reactions have been warm, particularly from bourbon drinkers who find peat off-putting. The name trips a few people up, since Black Cask sounds like it should mean heavy char when the barrels involved are standard ex-bourbon. It is a US-only release with no UK bottling at the moment, and it launched too recently to have any competition results worth quoting. Johnnie Walker Black Ruby: Awkward Neat, Much Better Mixed Black Ruby was Emma Walker’s first permanent addition to the core range after she became master blender in 2022. It is 40% ABV with no age statement, matured in first-fill red wine casks, Oloroso and Pedro Ximénez sherry casks, and ex-bourbon barrels. Roseisle reportedly sits at the heart of the blend alongside Clynelish, Glenkinchie, Cardhu, Cameronbridge grain, and a small amount of Caol Ila for smoke. Walker has talked about running fermentation longer than usual and extending distillation to draw more fruit out of the spirit. Drunk neat, it has had a rough reception from enthusiasts. Phil Dwyer called it “a confusing, unbalanced dram that I cannot recommend”, finding the grain whisky too dominant, though even he suggested it might fare better in a cocktail. Blind judging has treated it more kindly. At the Scotch Whisky Masters 2026, it took a Master medal in the Blended Super-Premium flight, with judges picking out “caramel, toffee, a decent level of spice”. Black Label won Gold in the Premium flight at the same competition, so it was a good day for Johnnie Walker across the board. Diageo’s global brand director Jennifer English described the whisky as “crafted for the modern cocktail scene”, and mixing is where most people find it makes sense. UK prices run about £27 to £40 depending on the shop and any loyalty discount. US supply is still patchy, with bottles going for $45 to $50 where you can find them. So Which One Should You Buy? For a first bottle of blended Scotch, or a gift for someone whose taste you do not know well, Black Label is still the easy call. It is the cheapest of the four in most places, it has the age statement, and it holds together in a mixed drink. Double Black is worth the extra money if smoke is specifically what you want. Anyone working their way toward Islay malts will find it useful. Anyone who likes Black Label for being even-handed will probably want to stay put. Black Cask suits bourbon drinkers who are curious about Scotch and want something sweet to begin with. The extra three percent gives it a bit more body than the others, and it holds up well in an Old Fashioned. Availability decides the question for anyone outside the US. Black Ruby is the one to buy if you make drinks at home. The fruit and the tannin from the wine casks stand up to tonic, lemon, and amaro, which is what Diageo built it for. Which of the four have you got open at the moment? Let us know in the comments.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review. Phil Dwyer is a freelance whisky writer and consultant. With a decade of experience in whisky retail and nearly as long running Whisky Wednesday on YouTube, Phil is dedicated to sharing his knowledge and enthusiasm with fellow whisky lovers. His goal is to make whisky accessible and enjoyable, dispelling the jargon and complexity that can sometimes surround the spirit. In addition to his online presence, Phil managed The Whisky Shop Manchester, where he curated an impressive selection of some of the finest drams available. Ever wished you could taste Buffalo Trace’s finest without traveling to Kentucky? The distillery’s free tasting tour is coming to four US cities this autumn. What happens when you hand a distillery over to two of its distillers for a month? Torabhaig’s new Distillers’ Series reveals the bold, personal results. What happens when old peated malt meets rich, decadent aged grain in a blend? One of the finest old blended whiskies you’ll ever try. Find out why.

Torabhaig, the Isle of Skye single malt distillery, has launched The Distillers’ Series, a new collection that hands its distillers full creative control over production. The series debuts across 10 markets this September 2026 with an RRP of £75 ($100/€87), opening with two expressions from distillers Iona Macphie and Niall Culbertson. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYThe distillery describes the initiative as an “industry-first,” with each release giving its distillers the freedom to choose the malt, yeast, fermentation and maturation. For one month every year, the distillery is handed over to two of its nine distillers to create their own whisky. The releases venture beyond the brand’s core “Smoke with Taste” philosophy, though the distillery notes they remain “born from the same stills, shaped by the same island and made by the same people.” Each expression is the work of a single distiller. The series will continue with two launches a year. The first expression comes from Iona Macphie, who joined Torabhaig at 21 and distilled her whisky at 23, making her the youngest distiller to complete the process. Macphie built her whisky around chocolate malt, a speciality grain she first encountered at Crisp maltings in Portgordon. She tasted the chocolate character coming off the still after 15 minutes and adjusted her timings to capture the richest flavors. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. “I adore chocolate so I always knew I wanted to incorporate that in some way,” she said. “The chocolate malt turned the wash black as stout but the final spirit is really rounded and rich.” The second expression, from distiller Niall Culbertson, was created to reflect his childhood coming to the bay by boat. His aim was a bright, coastal whisky with maritime character. Using a small portion of brown malt and dark crystal malt, Culbertson chose to part-mature his spirit in ex-rum casks. “I knew what sort of spirit I wanted but this whisky is even better than I hoped,” he said. “It has all the tropical fruit and maritime notes I was aiming for and brings it together in a way I didn’t think I would quite be able to capture.” Neil MacLeod Mathieson, Torabhaig whisky maker, said: “Torabhaig has always believed that whisky is about stories, especially the stories of the people making it.” He added: “The stills are the same, the island is the same, but the story changes with every maker. That is exactly the point.” Both expressions are bottled without chill filtration and with no added color. Macphie’s whisky is bottled at 60.9% ABV, while Culbertson’s is at 59.3% ABV. Each is limited to 5,250 bottles globally. Torabhaig began distilling in 2017 as the first new distillery on Skye in 190 years. It is one of only two single malt distilleries on the island and forms part of the Mossburn whisky portfolio.

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The GlenAllachie introduced its 21 Year Old Cask Strength Batch 7, featuring a heavily Sherried maturation and bottled at 51.9% ABV without chill filtration or added colouring. The Speyside distillery released the single malt directly from site for £297.99 per 700ml bottle ahead of a global rollout. Master distiller Billy Walker created Batch 7 using Pedro Ximénez and Oloroso Sherry puncheons and hogsheads, including extended secondary maturation. The whisky is described as offering baked ginger and mocha notes with a manuka honey and raisin buttercream finish. The release follows broader production changes at the distillery, including longer fermentation times and new heat-recycling technology intended to reduce energy consumption. For consumers, Batch 7 offers a high-strength, cask-forward expression that reinforces The GlenAllachie’s premium positioning and continued focus on Sherry maturation. Image Credit: The GlenAllachie Why This Trend Is Growing - Sherry-cask Premiumization - Heavily Sherried maturation profiles are creating differentiated luxury cues for whisky brands seeking richer flavor narratives and higher-margin limited releases. - Cask-strength Collectibles - High-ABV, non-chill-filtered bottlings are reinforcing demand for authentic, small-batch spirits positioned around scarcity, provenance, and enthusiast credibility. - Sustainable Distilling Upgrades - Energy-saving production technologies such as heat recycling are becoming value-enhancing features for premium distilleries balancing craft traditions with lower-impact operations. Industries Being Reshaped - Premium Spirits - Limited-edition single malts with distinctive cask programs are expanding opportunities for brands to capture affluent consumers through elevated tasting experiences. - Luxury Retail - Direct-from-distillery launches and exclusive bottle allocations are strengthening premium retail models built around access, storytelling, and collector demand. - Sustainable Manufacturing - Operational innovations in fermentation efficiency and energy reuse are opening new pathways for heritage producers to modernize without compromising artisanal positioning.

Lindores Abbey Distillery has appointed Chanel Liquori as director of export sales. The Fife-based distillery confirmed the hire in August 2026, adding an executive with more than two decades of international drinks experience to its team. Crown Royal x Juicy Couture Drop Limited Edition Y2K-Inspired Merch READ THE STORYLiquori began her career in the drinks industry in 2003, working as a bartender before moving into sales and brand advocacy roles. Her career has spanned New Zealand, Australia, Asia, the US and the UK. During that time she has worked with companies including Pernod Ricard and Bacardi, as well as a number of independent and challenger spirits brands. Liquori also continues to champion founder-led spirits brands through her work with Liquori Co. There she leads commercial strategy, trade engagement, export and market development. At Lindores Abbey, Liquori will focus on developing the distillery’s international presence. She will identify new opportunities for growth and strengthen relationships with importers, distributors and trade partners. “I’ve followed Lindores Abbey for many years and, since working with them, I’ve been consistently impressed by the team’s focus and passion for the brand’s success,” said Chanel Liquori, director of export sales at Lindores Abbey Distillery. “It comes through in their sense of care and community. Stepping into the Director of Export Sales role, I’m excited to help carry that spirit into new markets.” 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. Located in Fife, Lindores Abbey Distillery is widely recognized as the spiritual home of Scotch whisky. The site has built a growing international reputation for its range of single malt Scotch whiskies. The distillery draws on a documented link to the earliest known record of Scotch whisky production. In 1494, Friar John Cor of Lindores Abbey was recorded as receiving malt to make “aqua vitae,” a reference cited in the Exchequer Rolls of Scotland. Liquori’s appointment marks the next chapter in the distillery’s international development. It follows the appointment of chief operating officer Jennifer Donaldson earlier in 2026.

Pour whisk(e)y into your beer and you can bet your average whisky fan will raise an eyebrow. A waste of whisk(e)y? Maybe not. This quirky move is actually a key part of one of the classic bar cocktails that’s rapidly making a comeback. We’re talking about the boilermaker. For years, the boilermaker was wildly popular around the world. Then the combo faded from view and was almost forgotten. That could easily change in 2026. With cocktails sometimes feeling like full-on chemistry experiments, a drink with just two ingredients suddenly seems refreshingly appealing. Especially when you realize you can do far more with whisk(e)y and beer than you might think. What is a Boilermaker? In its simplest form, you get a whisk(e)y and a beer side by side. You take a sip of whisk(e)y and then a sip of beer, or the other way around if that makes you happier. There’s also a rougher take where you literally drink them together. The whisk(e)y goes into a shot glass that’s dropped into the beer. The drinks then mingle in the beer glass to become a whole new creation. According to Bulleit, the name is often linked to 19th-century American laborers who worked on locomotives and steam boilers. After their shift, they’d order a whiskey and a beer. It gets interesting with Bulleit So we’re kicking off our first boilermaker build with that brand. Bulleit clearly enjoys championing the serve and suggests several pairings. The most approachable, in our view, is Bulleit Bourbon with a lager. The bourbon brings vanilla, oak, sweetness, and a peppery kick, while a crisp lager counters with malt and bubbles. That last bit matters: after a sip of bourbon, the beer resets your palate for the next. Drink them side by side for the best result. Prefer something fuller? Bulleit Bourbon also works beautifully with an amber ale. The beer’s malty sweetness dovetails with the whiskey, while the bourbon’s spice stands its ground. The third boilermaker combo is Bulleit 10 Year Old with stout. Think dark chocolate, coffee, and creaminess from the beer, set against caramel and more mature oak notes from the bourbon. Sounds like a party in your glass (or glasses), doesn’t it? Try it with a The Singleton whisky Not a bourbon fan? You can also pour a Scotch single malt into your glass. For instance, try The Singleton 12 Year Old with Guinness. The Singleton 12 is soft and sweet, with flavors reminiscent of toffee, apple, and espresso. Guinness brings roasted malt, coffee, chocolate, and a touch of pleasant bitterness. The drinks don’t drown each other out; they complement and elevate one another. Take a sip of whisky, then a sip of Guinness, and you’ll instantly get why such a simple pairing has stuck around so long. Another winner is Guinness with a small splash of Caol Ila 12. Why age stout in smoky whisky casks when you can infuse on the spot! | Whisky Deals from Whisky Exchange | Week 35 | | Glenfiddich 18 Year Old | 77,63 euros | | The Perfect Measure 25 Whisky and Spirits Advent & Tasting Set | 99,80 euros | | 20 Whiskies That Changed The World Tasting Set | 119,82 euros | | Port Charlotte 10 Year Old | 47,87 euros | | Glenmorangie A Tale of Tokyo | 60,15 euros | Maybe simple was never such a bad idea The charm of the Boilermaker isn’t about finding one perfect pairing. It’s the experimentation that makes it fun. Go bourbon with lager, or an Indian whisky with an IPA. Or pair a Scottish single malt with a Guinness and enjoy the best of both worlds. You can even turn it into a full tasting with different beers and whiskies side by side. Maybe the Boilermaker isn’t old-fashioned at all. What combo would you try? Tell us in the comments below. Fun Fact: What’s the mnemonic for whisky with and without an e? Easy: lots of Irish emigrated to America, so Ireland and America use the e and y: whiskey. Made possible with support from Diageo. No alcohol under 18.

Lindores Abbey Distillery has appointed Chanel Liquori as Director of Export Sales, bringing more than two decades of international experience across global drinks groups, independent spirits producers and emerging craft brands to the Fife distillery. Liquori began her career in the drinks industry in 2003, working as a bartender before moving into sales and brand advocacy roles. Her career has spanned New Zealand, Australia, Asia, the US and UK, where she has worked with the likes of Pernod Ricard, Bacardi, and a number of independent and challenger spirits brands. Chanel continues to champion founder-led spirits brands through her work with Liquori Co, where she leads commercial strategy, trade engagement, export and market development. At Lindores Abbey Distillery, Liquori will focus on developing the distillery’s international presence, identifying new opportunities for growth and strengthening relationships with importers, distributors and drinks trade partners around the world. Commenting on her appointment, Chanel Liquori said: “I’ve followed Lindores Abbey for many years and, since working with them, I’ve been consistently impressed by the team’s focus and passion for the brand’s success. It comes through in their sense of care and community. Stepping into the Director of Export Sales role, I’m excited to help carry that spirit into new markets.” Lindores Abbey Distillery, located in Fife, is widely recognised as the spiritual home of Scotch whisky and has built a growing international reputation for its range of single malt Scotch whiskies. Liquori’s appointment marks the next chapter in the distillery’s international development, alongside the appointment of COO, Jennifer Donaldson earlier in 2026. Both are focused on sharing Lindores Abbey’s distinctive heritage and whisky stories on a larger global scale.

An exciting event which transforms Aberdeen, Glasgow and Edinburgh into Scotland's largest whisky trail through a rolling programme of tastings, tours and exclusive experiences has arrived in the city. Taking place in Glasgow from August 27 to September 6, Whisky Week returns inviting whisky lovers to discover Scotland's thriving whisky culture through specially curated menus, exclusive drams and unique experiences, while celebrating the country's world-renowned whisky bars, distilleries and producers. Unlike traditional whisky festivals, Whisky Week doesn't take place in a single venue. Instead, visitors explore a trail of participating bars, with each one partnering with a different distillery or whisky brand to offer its own exclusive festival menu. READ MORE: {{title}} Participating venues include renowned whisky destinations, such as The Pot Still, with festival partners including distilleries like Glenfiddich, Springbank, Glengoyne, Glen Moray, Kingsbarns, Kilchoman, Wemyss Malts, Caol Ila and Tamnavulin, alongside a growing line-up of independent Scotch whisky producers showcasing the diversity of Scotland's whisky industry. The East City Whisky Club are hosting an Old & Rare Tasting on Thursday, September 3, at Bacchus in the Merchant City. Running from 7pm until 10 pm, the event will run as part of Whisky Week and will deep dive into the world of ‘Old & Rare’ whiskies, including offerings from the 1960s, 1970s, 1980s and 1990s on the night. This event is open to everyone, but Glasgow Whisky Week wristband holders will also receive an extra sixth bonus dram. Co-founder of Whisky Week, Gregor Sey, said: "Whisky has always been about more than what's in the glass. It's about the people you share it with, the stories behind every dram and the venues that bring Scotland's whisky culture to life. Whisky Week was built around a simple idea: people we like, in places we like, with a drink we love. Most Read "Whether you're a lifelong whisky enthusiast or trying your first dram, Whisky Week is about discovering something new, supporting brilliant venues and enjoying great whisky in great company. We hope people leave having found a new favourite dram, a new favourite venue and a few great stories to take home with them." The Glasgow Bars taking part: - Gael and Grain - Inn Deep - The Gate - Mharsanta - Òran Mór - Sloans Bar & Restaurant - St Luke's & the Winged Ox - The Hug and Pint - Islay Inn - The Pot Still - Van Winkle Full line-up and whisky menus for each bar here. Every participating venue will offer at least one dram for £5 or less, while Whisky Week wristband holders unlock exclusive festival menus, tastings, tours and whisky experiences throughout the festival. Advance wristbands are priced at £9 (£12 during each festival) and include access to every participating venue, exclusive festival menus, a printed Whisky Week guidebook and festival wristband. Tickets for Whisky Week are available now at www.whiskyweek.co.uk.

Scotch Malt Whisky Society’s Caskmaster 2026 championship comes to London London whisky enthusiasts have a chance to compete for a spot in the Scotch Malt Whisky Society’s national blind tasting final at 19 Greville Street on Wednesday 02 September 2026 as part of the Society’s inaugural Caskmaster 2026 championship. Competitors will receive 30 minutes to evaluate eight Society drams and match them against nine potential identities. The top five contenders from the London heat will advance to the Grand Final scheduled for 12 November 2026 in Edinburgh. Society officials confirmed that travel and accommodation expenses for the five London qualifiers will be covered in full. The competition represents the first UK blind tasting championship hosted by the Society following an Australian trial. The eventual champion will secure lifetime membership alongside a four-day retreat in Speyside during March 2027. Heats take place across four Society venues, including Leith, Edinburgh, Glasgow and London. The Scotch Malt Whisky Society was established in Edinburgh in 1983 and currently serves 41,000 members worldwide, bottling single cask spirits from more than 180 distilleries without revealing brand names while operating four Members’ Rooms across Leith, Edinburgh, Glasgow and London alongside 100 partner bars. Calum Lawson, Member Experience Manager at Scotch Malt Whisky Society, said: “At the Society, we have always believed that flavour should do the talking. Caskmaster puts that to the ultimate test. This is whisky as it should be, shared, debated and enjoyed, but with a healthy dose of competition thrown in. It’s a rare opportunity to test your palate against like-minded people and, for one person, to walk away with a prize that will last a lifetime.”

A few months back, all anyone could talk about was how American Idol contestant Hannah Harper’s voice was a dead ringer for Allison Krauss, Lee Ann Womack, and even the late legend Dolly Parton. Well, proving she could very well step into the roles of these iconic country females, last night the now-season-24 winner filled the shoes of Krauss on stage, joining her tour-buddy Brad Paisley. Earlier this summer, the “String Cheese” singer announced she would be joining the country music staple and her Idol mentor on the road for his 2026 tour. Considering the highly successful careers of some of Paisley’s opening acts (Kellie Pickler, Sara Evans, Avery Anna, Danielle Bradberry, and Taylor Swift), the opportunity is a surefire sign for a bright career ahead for the 26-year-old mom of three. Last night marked Harper’s very first stop on Paisley’s Live 2026 tour, kicking off her stage debut in Bridgeport, Connecticut. Adding to the number of fans weeping throughout the crowd thanks to his Dolly Parton, “When I Get Where I’m Going” tribute, Paisley continued to wreck the Hartford Healthcare Ampitheater audience with one of country music’s all-time saddest songs to date. He kicked off his 2003 hit, “Whiskey Lullaby,” when suddenly Harper waltzed from the side stage, harmonizing beautifully at the chorus. Her subtle but gorgeous voice melted perfectly into Paisley’s, further proving that America made a pretty d*mn good choice when voting her Idol’s 2026 champion. She then took the lead, letting her belting vocals rip on the second verse. Talk about an incredible full-circle moment for the Missouri native who just last spring was being mentored throughout Idol’s Hawaii rounds by Paisley and Keke Palmer. Harper has two more shows lined up this weekend on Paisley’s northeast tour stops, joining him back on the stage tonight, August 28, in Boston and tomorrow night in Bangor, Maine. Brad Paisley Tour Dates: - August 27- Bridgeport, CT - August 28- Boston, MA - August 29- Bangor, ME - September 2- Fargo, ND - September 4- Milwaukee, WI - September 17- Estero, FL - September 18- Ft. Lauderdale, FL - September 19- St. Augustine, FL - September 25- West Springfield, MA - September 26- Richmond, VA - October 8- Houston, TX - October 9- Corpus Christi, TX - October 10- Ennis, TX

Sponsored A toast to tradition: Inside Chattanooga's new whiskey destination From premium spirits to local history, there's a lot to discover at J.W. Kelly & Co.'s new Chattanooga shop. Ed Kohl with Keeper's Quest, Inc. and J.W. Kelly & Co. joined us to talk about the world of whiskey, what visitors can expect from the new retail space, and the rich story behind the brand. Whether you're a longtime whiskey enthusiast o r simply curious about the craft, this conversation offers a look at the passion, heritage, and community connections that continue to shape the business today. NEWS IN PHOTOS: "Local"4 NEWFormer bus station by Chattanooga Airport becomes McNabb Center for trauma, healing 3 Chattanooga to end Hefty ReNew recycling program in 2027 due to lack of buyers 3 Hamilton Co. voters push for ballot choice after Jill Black resigns from school board seat 5 Ketner’s Mill reopens after nearly two months, with new ground rules for visitors

STARD GEARS as a China Leading Scotch Yoke Actuator Manufacturer: Modular Power, Drive, and Spring Modules When industrial buyers evaluate a Scotch Yoke Actuator Manufacturer (https://www.stard-gears.com/yp-series-scotch-yoke-actuators-product/) based in China, STARD GEARS answers the demand through the YP Series, a platform defined by its modular architecture. By dividing the 90-degree valve automation process into distinct power, drive, and spring modules, the system connects configuration, maintenance, and project adaptation into a single, cohesive mechanical platform. This approach replaces monolithic actuator construction with clear functional boundaries, allowing procurement teams to assess the equipment based on direct industrial utility rather than broad capability claims. As valve control environments grow more complex, the ability to isolate and specify precise mechanical outputs becomes an essential advantage.Power, Drive, and Spring Modules Define the YP Architecture The YP Series separates core functionality into the Power Module, Drive Module, and Spring Module, establishing clear boundaries for power generation, rotational output, and spring-return action. This architecture transforms the Scotch yoke actuator from a single, rigid device into a dynamic system that can be understood and configured according to specific functional requirements. Engineering and procurement teams can discuss and assemble the necessary module combinations based on the exact demands of the valve task at hand, aligning mechanical output precisely with fluid control necessities. By employing simple plug-and-play and bolt-fastening methods for installation and removal, the design reduces the unnecessary complexity often found in structural maintenance. Field personnel can navigate a much clearer path during subsequent inspections and repairs, completely bypassing the extended downtime associated with fully integrated housings. The modular boundaries of the YP Series break down product configuration and maintenance tasks into identifiable units, providing a highly transparent foundation for engineering communication, continuous operation, and precise project planning. Internal Protection Features Support Longer Mechanical Service The YP Series ensures mechanical durability by utilizing internal tie-rods, robust surface protection, and a copper slider structure, which together reduce the impact of external damage and internal wear on long-term operations. The actuators do not feature external or exposed tie-rods, preventing environmental corrosion or inadvertent physical impact from directly affecting these critical structural components. This design choice removes a common mechanical risk category when the equipment operates in harsh industrial environments, ensuring the unit's physical integrity remains intact over prolonged service cycles. Internal and external protective coatings are applied to elevate the overall environmental defense of the actuator, preventing ingress-related deterioration. A copper slider is utilized to improve the contact between the pin and the track, significantly enhancing load-bearing capacity and wear resistance over high-cycle use. By grounding the logic of equipment lifespan in specific mechanical designs and protective features, the YP Series delivers durability that goes far beyond generalized service life expectations. Engineering Verification Connects Modular Design to Production STARD GEARS (https://www.stard-gears.com/about-us/) relies on advanced digital tools, including 3D simulation, dynamic simulation, and finite element analysis, to validate new product designs before manufacturing begins. These three verification methods scrutinize the rationale behind every design iteration, ensuring that the modular structure undergoes thorough engineering reviews of its dimensions, motion profiles, and stress distribution. This rigorous pre-production analysis guarantees that the modular components will perform exactly as intended under demanding industrial conditions, translating theoretical engineering into highly functional reality. Once the design phase is complete, an Enterprise Resource Planning system manages production scheduling and order progress continuously. The ERP framework connects the finalized engineering designs to a highly traceable manufacturing rhythm, minimizing the information gaps that typically occur between the design department and the factory floor. The development of modular products is thus seamlessly supported by both digital design validation and controlled production management, ensuring that technical specifications are faithfully reproduced in mass assembly. Lean Production Adds a Continuous-Improvement Layer The establishment of the Lean Production Management Team introduces a continuous-improvement mechanism into the manufacturing of valve actuators, targeting waste reduction, quality enhancement, and delivery optimization. The team consists of four distinct functional groups: organization, outreach, training, and improvement. The improvement group specifically gathers product optimization suggestions and drives cost-efficiency initiatives, providing a clear organizational vehicle for manufacturing refinement. By structuring continuous improvement this way, the company ensures that optimization efforts are methodical and actionable. The team also coordinates improvements addressing production bottlenecks, wait times, new product introductions, novel processes, and production line upgrades. This structure links the physical execution of modular product manufacturing with personnel training and on-site operational enhancements. By integrating a dedicated continuous-improvement team into the manufacturing process, quality control, delivery schedules, and new project advancements receive sustainable, cross-departmental support that keeps production fully aligned with modern industrial standards. Factory Sourcing Combines Capacity, QC, and Test Capability The manufacturing capability of the Suzhou facility is underpinned by a defined production scale, phased quality control, and dedicated torque and life cycle testing equipment. With an annual production capacity of up to 100,000 sets, the factory reliably supports bulk supply requirements for large-scale operations. The manufacturing workflow incorporates dedicated quality control personnel who oversee incoming materials, in-process controls, and final assembly operations, establishing a comprehensive inspection framework across multiple critical production nodes. Testing equipment on-site executes rigorous torque tests and life cycle tests, moving product validation far beyond basic visual or dimensional checks. This testing infrastructure provides verifiable functional and durability verification, ensuring the actuators are fully prepared for the demanding conditions of industrial valve projects. The combination of production capacity, staged quality oversight, and rigorous testing forms the foundation of reliable factory supply, offering verifiable manufacturing support for YP modular projects across various industrial sectors. Modular Manufacturing Supports a Practical Scotch Yoke Procurement Path The capabilities of the Suzhou manufacturing facility, combined with the modular YP product line and dedicated export documentation, form a complete execution path for industrial procurement. For international orders, the factory provides necessary export files, including Certificates of Analysis or Conformance, Insurance, and Certificates of Origin, ensuring the procurement process smoothly transitions into logistics, transit, and site acceptance after the product configuration is finalized. This comprehensive documentation support mitigates cross-border sourcing friction. With sample lead times of approximately seven days and mass production requiring 20 to 30 days following deposit and final product approval, procurement teams can closely align modu