威士忌日報

Old Forester Bourbon LOUISVILLE, Ky. September 2, 2026 – Old Forester, the world's first bottled bourbon born out of Louisville, and Alpha Industries, the original military clothing manufacturer with Knoxville roots, are collaborating to launch a limited-edition distiller's jacket, reflecting shared passions for craftsmanship, heritage and functionality. To celebrate the collaboration, the limited-edition jacket debuts alongside Old Forester's annual Birthday Bourbon, a tradition celebrating the birthday of founder George Garvin Brown and the brand's heritage. The Old Forester x Alpha Industries Distiller's Jacket reimagines a classic piece of American workwear through the world of Kentucky bourbon. Inspired by Alpha Industries' military archive and Old Forester's more than 150 years of bourbon-making heritage, the jacket is designed as a modern interpretation of what a distiller would wear on the warehouse floor, combining Alpha Industries' utilitarian design with details inspired by Old Forester's barrel-aging process. Built on Alpha Industries' N-1 deck-jacket silhouette, the jacket features cotton construction, a dark brown corduroy collar and a garment-washed finish inspired by the materials, textures and character of bourbon making. Additional details include distressed hardware, custom Old Forester woven labels, removable sleeve patch, custom debossed flight ribbon and interior artwork that rewards discovery over time. "Craftsmanship has been at the core of Old Forester for more than 150 years, so partnering with Alpha Industries, a brand with its own deep tradition of craftsmanship, is a natural fit," said Caleb Trigo, Assistant Master Distiller, Old Forester. "Debuting this year's Birthday Bourbon along with this special jacket feels like a perfect way to honor the philosophy that has defined our bourbon since 1870 and Alpha Industries' shared American heritage." "Old Forester and Alpha come from very different worlds, but there's a shared philosophy behind the two brands. Both were built around products that had to deliver on quality, function and longevity," said Matt Pantoja, Chief Brand Officer, Alpha Industries. "We wanted the jacket to reflect that — not simply put two names together, but create something that feels authentic to both histories and gets better with age and wear." The jacket's debut is the perfect companion to this year's Old Forester Birthday Bourbon release – an 11-year-old, 97-proof expression drawn from 212 barrels on the third floor of Warehouse B, the oldest warehouse at the Brown-Forman Distillery in Shively. Selected by Master Distiller Emeritus Chris Morris and Assistant Master Distiller Caleb Trigo, this release has a dark brown sugar color and a uniquely sweet and fruity profile. Each bottle of Old Forester Birthday Bourbon has a manufacturer's suggested retail price of $199.99. The 2026 Birthday Bourbon will also be available in limited quantities at select retailers nationwide. Tasting Notes: The Old Forester x Alpha Industries jacket will be available at Alpha Industries stores in New York City and online at Alphaindustries.com for $250 beginning September 10 in limited quantities. About Old Forester Bourbon: Old Forester is Brown-Forman's founding brand, founded in 1870 by George Garvin Brown. Brown believed Old Forester was so pure and consistent that he sealed it, signed it, and pledged, "There is nothing better in the market." Please sip responsibly. Old Forester Straight Bourbon Whisky, 48.5% Alc. by Vol., Old Forester Distilling Company, Louisville, Kentucky. OLD FORESTER is a registered trademark. ©2026 Brown-Forman Distillery, Inc. All rights reserved. All other trademarks are the property of their respective owners. About Alpha Industries: Founded in 1959 in Knoxville, Tennessee, Alpha Industries began as a contractor manufacturing technical outerwear for the U.S. military. For more than six decades, the brand has evolved from military supplier to global lifestyle brand while remaining rooted in the functional design, durability and authenticity of its original garments. Alpha's iconic silhouettes—including the MA-1 flight jacket, M-65 field coat and N-2B parka—have moved from military service into music, fashion and global culture, where generations of wearers have adopted and reinterpreted them as their own. Today, Alpha Industries continues to evolve its military heritage through contemporary collections and collaborations across fashion, art, music and entertainment.

It shouldn’t be news that some highly sought-after bourbons are more readily available in the UK than they are in the US. The UK is the second-largest market for bourbon in the world, after the US, and there is enough demand to warrant plenty of interesting bottles arriving on shop shelves without always costing a fortune. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYThere are some caveats. The main one is that, at these prices, bottles can still sell out pretty quickly. However, with demand dropping from the craziness of the COVID years and secondary market prices falling, you can now walk into plenty of retailers across the UK and find these bottles sitting on shelves at or around RRP. Blanton’s Single Barrel, Gold, & Straight From The Barrel, 46.5%+, £65+ This one should come as no surprise. All three releases, especially Single Barrel and Straight From The Barrel, are available through a number of online and brick-and-mortar retailers in the UK. Demand for Blanton’s was crazy at one point. Bottles would barely remain on shelves for longer than a day at the peak of the hype. Luckily, that has changed, and inflated prices are gradually falling back toward actual RRP levels. Whether or not you think the product is still worth it is purely down to personal opinion. There are some truly excellent Blanton’s releases, but with the wealth of newer and different brands now available, has Blanton’s lost some of its shine? You can pick up quality single barrels from so many brands these days, but that unmistakable candied orange and caramel profile will always be what Blanton’s is known for. 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. My ultimate budget single barrel pick, if you can’t find Blanton’s, is Four Roses Single Barrel. I have sung the praises of this bottle more times than I can count. Pick one up. You won’t be disappointed. W.L. Weller Antique 107, 53.5%, £45 This is very much a similar story. Once the general public and flippers realized that Weller was made from the same wheated bourbon recipe associated with Pappy Van Winkle, well, folks lost their minds. Weller is an awesome wheated bourbon to drink at RRP. The secondary prices, however, made that almost impossible for a while. The same applies to Weller 12 Year Old, Full Proof, CYPB, and plenty of the other releases. Thankfully, with the Buffalo Trace Distillery London shop and bar, and another location opening in Manchester, stocks of Weller in the UK have become much easier to find. Special Reserve is even appearing on supermarket shelves. Around two years ago, some retailers were asking £65 a bottle for it. Long story short, it’s great liquid at a solid RRP, and luckily prices are falling back toward that level. Plenty of shops are also releasing special picks and paired offers for decent prices, normally including a bottle of Buffalo Trace Kentucky Straight Bourbon as well. Weller is all about those creamy milk chocolate and honey notes, with plenty of breakfast cereal character too. It’s quite a nostalgic-smelling and tasting bourbon. If wheated bourbon is your thing, you can also jump into a host of other brands, including Maker’s Mark, Green River, and Larceny. There are plenty of directions you can go in. Four Roses Small Batch Limited Edition, 54%+, £195+ Now to a different Four Roses bottle. Four Roses has always maintained something of a blue-collar feel. So many of its regular releases are readily available around the world, and when the distillery does release something rare, yes, it disappears quickly. However, with auction prices falling, some of these bottles are now sitting on retailer shelves at RRP. That’s impressive in a lot of ways. Four Roses is all butter and brown sugar, with little hints of spice running through it. The Small Batch Limited Editions take that profile and turn it up several notches. Think cherries covered in melted chocolate, buttery brioche, and minty, earthy spices lingering in the background. Hedonism in Mayfair, London, has had a few different releases sitting on its shelves. Am I tempted? Absolutely. I’d love to experience a full bottle of this stuff over a year or two, but I’m currently behaving. If you’re looking for something similar but different, brands such as Peerless, Driftless Glen, and New Riff have some incredible options that are well worth exploring. Maker’s Mark Cellar Aged, 57%+, £145 I’ve written about this one before, and much of the same logic that applies to everything above also applies here. These are the oldest bourbons Maker’s Mark has ever released, sealed in that familiar red wax but with miles of additional complexity built into them. The first two releases disappeared quickly, but that demand appears to be slowing down now. These bottles have an excellent contrast of sweet cocoa, coffee, and honey notes, all wrapped up with slightly bitter and earthier flavors. It’s such a transformative style of bourbon that you can really feel it changing in the glass as you nurse it for a while. Bourbons reaching the early double digits in age aren’t necessarily difficult to find, but finding them at cask strength is a little harder. You can easily jump to something like Eagle Rare 10 or 12 Year Old for a great, well-aged alternative, but you’ll struggle to match the power and complexity of Cellar Aged at cask strength. It’s a fabulous bourbon and, at the price it is currently sitting at in the UK, gives you a full-bore wheated bourbon experience without having to chase one down on the secondary market. Eagle Rare 10 Year Old, 45%, £45 Easily the most controversial one, mainly because it shouldn’t be as difficult to get in the US as it is. It’s probably easier to find now, but at one point I sold more Eagle Rare 10 to Americans taking bottles back to the States than anyone else. In the UK, it can now be found on supermarket shelves for as little as £32 at times. Is that a good thing? Yes and no, but that’s an article for another day. Eagle Rare 10 is something of a gold standard for double-digit-aged bourbon, and there’s a good reason why. It’s well made, well vatted, much loved, and tastes great. Thankfully, at these prices, you can enjoy that delicious layered profile of maple, pecan, fresh pastry, cinnamon, and soft tobacco that Eagle Rare does so well. There are hundreds of alternatives, including Elijah Craig, Evan Williams, and Bulleit. Take your pick, really. But there is something more defined about Eagle Rare, and one reason hype builds genuinely in the spirits world is that sometimes the liquid really is that good. Anyone who has tried to track down certain Buffalo Trace products knows that all too well. Why Bourbon Availability Changes Everything Demand will always be the driving factor behind any whisky release, whether new or old. Even with brand-new distillery releases, you still get that huge initial rush of interest, and the majority of those buyers are drinkers who genuinely want to open and enjoy the bottle. A smaller percentage are there to flip it immediately. It’s their property, so they can do what they want with it. However, with Scotch whisky still dominating the UK market, bourbon can sometimes fly a little under the radar when it comes to new launches and allocations. There are still messages flying around Discord, Slack, and WhatsApp groups about which retailers have certain bottles and what they’re charging. But one of the biggest positives i

This limited edition creatively finishes Basil Hayden's signature bourbon in French Cognac casks, creating a unique bourbon experience with a worldly finish. CLERMONT, Ky., Sept. 2, 2026 /PRNewswire/ -- Today, Basil Hayden, the Bourbon Born to Surprise, announced the introduction of a new limited-edition release: Basil Hayden® Cognac Cask Reserve. What is Basil Hayden Cognac Cask Reserve? - Basil Hayden Cognac Cask Reserve is a new, limited-edition bourbon that retains the brand's signature high-rye mashbill and 80-proof bottling, while combining Kentucky bourbon craftsmanship with French cognac character, creating a beautifully balanced bourbon. - Embodying the concept of "something familiar made new," the spirit is finished in specially selected French oak casks that previously held Cognac exclusively for 20–25 years, bringing decades of Cognac character to Basil Hayden's signature light, bright and approachable flavor profile while imparting layers of elegant complexity. - The first expression in the Basil Hayden portfolio to reimagine the brand's approachable high-rye profile as a passport to flavors from around the world. What does Cognac Cask Reserve taste like, and how should it be enjoyed? - The Cognac Cask finish reveals tasting notes of warm caramel sweetness and dried fruit, enriched by Basil Hayden's signature subtle spice, vanilla and oak, adding depth and complexity to this limited release. - Best enjoyed neat, over ice or in sparkling bourbon cocktails like the signature Basil Hayden 75 or the Sparkling Bourbon Sidecar. "Basil Hayden Cognac Cask reflects our commitment to honoring the brand's original bourbon while continuing to explore what's possible within the category," says Freddie Noe, eighth generation master distiller at the James B. Beam Distilling Co. "This expression was thoughtfully crafted to deliver a distinctive yet approachable experience. French Cognac casks let us take our Basil Hayden signature profile that people know and love and put a twist on it, and we're incredibly proud to share it with bourbon and cognac drinkers alike." Where can I purchase it? Basil Hayden Cognac Cask Reserve is now available for purchase at exclusive retailers with an SRP of $49.99. To discover more about the release and news from Basil Hayden, visit basilhaydenbourbon.com and @BasilHayden on Instagram. About Basil Hayden Created in 1992 by Booker Noe as part of the original Small Batch collection, Basil Hayden was crafted to showcase a different side of bourbon. Booker set out to open people's minds to what bourbon could be, using a high-rye mash bill to create a brighter, more approachable bourbon that challenged the category's traditionally bold and intimidating expectations. The Basil Hayden whiskey portfolio spans three distinct tiers – Versatility, Creativity and Rarity – designed to offer distinct whiskey experiences across a range of occasions and preferences. Across the portfolio, Basil Hayden continues to push the boundaries of American whiskey through distinctive mash bills, finishes, blends and age statements, inviting consumers to experience whiskey in new ways and occasions beyond the traditional bourbon moment. Core expressions include Basil Hayden Kentucky Straight Bourbon Whiskey, Basil Hayden Golden Rye Whiskey, Basil Hayden Toast, Basil Hayden Dark Rye and Basil Hayden 10-Year-Old Bourbon, alongside limited-edition releases that showcase the brand's ongoing creativity and whiskey-making expertise. About Suntory Global Spirits As a world leader in premium spirits, Suntory Global Spirits inspires the brilliance of life, by creating rich experiences for people, in harmony with nature. Known for its craftsmanship of premium American whiskeys, including Jim Beam® and Maker's Mark®; Japanese whiskies, including Yamazaki® and Hibiki®; and leading Scotch brands including Laphroaig®, Suntory Global Spirits also produces leading brands such as El Tesoro® and Hornitos® tequilas and Roku® gin, and is a world leader in Ready-To-Drink cocktails, with brands like -196™ (minus one-nine-six) and On The Rocks™ Bartender Created Cocktails. A global company with approximately 6,000 employees in nearly 30 countries, Suntory Global Spirits is driven by its core values of Growing for Good, Yatte Minahare and Giving Back to Society, and aims to have a positive impact on the planet, consumers and communities. Headquartered in New York City, Suntory Global Spirits is a subsidiary of Suntory Holdings Limited of Japan. For more information, visit www.suntoryglobalspirits.com and www.drinksmart.com. Enjoy Responsibly. Basil Hayden® Kentucky Straight Bourbon Whiskey Finished in Cognac Casks, 40% Alc./Vol. ©2026 James B. Beam Distilling Co., Clermont, KY. Media Contact: [email protected] SOURCE Suntory Global Spirits Share this article

“After the disaster of October 7, I decided I would do everything I could to support the soldiers and the wounded,” said Dror Hartman, 55, of Tiberias, whose 23-year-old son is currently serving on emergency reserve duty. For Hartman, a longtime whisky enthusiast immersed in the world of spirits, that support naturally took the form of whisky. “Because I’m a whisky lover who lives and breathes this world, my way of helping the soldiers came through that love of alcohol,” he said. During the war, Hartman contacted Tomer Goren, a distiller at Milk & Honey, and proposed creating a special bottling that could be distributed to soldiers. “They already knew me because our relationship began during COVID, when I decided to buy a cask to support them,” Hartman said. “So they immediately agreed to cooperate.” Hartman chose a special whisky cask that had been aged for more than five years with cardamom. The result was a limited run of 200 bottles dubbed “The Warrior’s Rest.” “They were gone within 15 minutes, I’m not exaggerating,” he said. “All the bottles were distributed with love to soldiers in the field and wounded troops in hospitals.” The bottles were delivered through logistics personnel from the various units. Hartman declined to provide further details about the distribution, but said the responses, even if delayed by the realities of wartime, were overwhelmingly positive. “Everyone I spoke with told me how happy they were to receive a gift that was a little more interesting than a snack or chocolate,” he said. “I think in many cases they were surprised to receive a small bottle of whisky.” Asked which encounter moved him most, Hartman recalled an event organized for a Paratroopers unit during a respite in Caesarea. “We put together a special evening for them with whisky tastings, meat, cigars and performances,” he said. “I saw how much good it did for them compared with the exhausted state they arrived in.” Many of the soldiers have remained in touch with him since, he said. “Some come to visit me, or I go to them. A real personal connection was created.” From a wartime gesture to a new whisky career For his second project, Hartman released a “Single Malt X Coffee” edition intended for soldiers returning from Lebanon and Syria, produced in cooperation with the Verstill distillery and Yinon Tamir. “Unfortunately, this time too, quite a few wounded soldiers received the bottles in hospitals around the country,” he said. Both editions proved highly popular among the soldiers. The response convinced Hartman that the time had come to leave his previous work behind and go “all in” on whisky as an independent bottler. He is now completing a special project that will be launched exclusively at Whisky Live 2026: what he describes as Israel’s first blended malt whisky, combining spirits from the Milk & Honey and Ruach distilleries. “I invested enormous effort in convincing two of the country’s leading distilleries to trust me and create something new together under my brand,” Hartman said. “I’m very pleased with the result, and the launch will effectively take place at the exhibition. I hope my son, who is currently on an emergency reserve call-up, will manage to get leave and be there with me.” Whisky Live will take place Sept. 2-3 from 2 p.m. to 11 p.m. at Expo Tel Aviv.

New whiskeys: Birthday bourbon, Michter’s toasted rye, Mizunara finish & more AI-generated summary reviewed by our newsroom. - Old Forester Birthday Bourbon arrives Sept. 2 at 97 proof with a $199.99 price. - Michter’s releases its 2026 US*1 Toasted Barrel Finish Rye in September. - Starlight's 10-Year Mizunara Reserve offers 200 lottery bottles at $250. September is National Bourbon Heritage Month, and it kicks off with a number of new releases from whiskey makers in Kentucky and elsewhere. Here are some new bottles to look for in stores. Old Forester Birthday Bourbon Every year, to celebrate the birthday of company founder George Garvin Brown, Brown-Forman releases its Old Forester Birthday Bourbon on Sept. 2. This year’s version was drawn from the oldest warehouse at the Brown-Forman Distillery in Shively. Master distiller emeritus Chris Morris and assistant master distiller Caleb Trigo selected 212 barrels of 11-year-old Old Forester from the third floor of Warehouse B. According to the tasting notes, it has a nose of classic baking spice, zesty ginger, sweet vanilla bean, honey, malted graham cracker with a hint of cherry. On the palate, it’s warm honey, rich buttery caramel complemented with bold tobacco, herbal notes and a bright cherry character. The finish is toasted oak with subtle notes of graham cracker and lingering herbal mint. It’s 97 proof, and available at select retailers nationally with a suggested retail price of $199.99. This year, Old Forester is partnering with Alpha Industries, the original military clothing manufacturer with Knoxville roots, to launch a limited edition distiller’s jacket, priced at $250 and available beginning Sept. 10 in limited quantities in Alpha Industries stores in New York and online at alphaindustries.com. Michter’s Toasted Barrel Finish Rye Michter’s Distillery is releasing its US*1 Toasted Barrel Finish Rye in September. It’s a fully matured whiskey that is finished in a second toasted barrel for extra flavor. According to Andrea Wilson, Michter’s master of maturation, the 2026 edition is dark and savory, with notes of baked cinnamon roll with melted caramel icing, and a warm, rich gingerbread toastiness. It’s bottled a barrel strength, 109.1 proof, with a suggested retail price of $120 for a 750mL bottle. It’s available in select retailers nationally. Starlight Pink Bottle and Mizunara Starlight Distillery in Borden, Indiana, is releasing their fifth annual Pink Bottle on Sept. 17 from 6 to 8 p.m. at Huber’s Plantation Hall at an event to raise awareness and funds for those impacted by breast cancer. Proceeds will benefit the Norton Cancer Institute Pat Harrison Resource Center in Jeffersonville, Indiana. The public release for the bottle will be Sept. 19 at 10 a.m. at the distillery. This annual release in a special single-barrel bourbon selected by Dana Huber and her team. It’s $59.99 for the bottle. According to the tasting notes, it has a nose of melted caramel, toffee, dried red fruits and toasted oak. On the palate, it’s French vanilla and butterscotch, softening in the mid-palate with hints of caramel, oak and toffee, and warm complex sweet finish. Starlight also is releasing in very limited quantities a 10-Year Mizunara Reserve, the oldest bourbon finished in Mizunara they have made to date. It was made from one singular Mizunara cask to celebrate the winning of best overall bourbon in the San Francisco International Spirits competition last November. There are only 250 bottles total, with an online lottery running through Sept. 12 offering 200 bottles available for $250 each. On Sept. 12, the remaining 50 bottles will be available on a first-come, first serve basis at Starlight Distillery. This cask strength release is bottled at 110 proof, has notes of sweet French vanilla and baking spice, with a finish of sandalwood and coconut. Brough Brothers Belle of Louisville Brough Brothers, Kentucky’s first African American-owned distillery, is releasing two new bourbons in partnership with the Belle of Louisville, the world’s oldest operating Mississippi River-style steamboat. The distillery, which is opening a larger facility at 1250 River Road near the Belle’s wharf and Waterfront Park in Louisville in September, is a sponsor of the Kentucky Derby Festival Great Steamboat Race. The two releases will be available at select retailers. Brough Brothers Belle of Louisville Captain’s Cut is 96 proof, $79 for a 750 mL bottle. It has a nose of vanilla, cinnamon, bananas foster, apple and caramel. On the palate, it’s black pepper, allspice, cherry, bruleed sugar, caramel, cherry licorice, soft oak and toffee with a finish of baking spice, butterscotch and vanilla and a touch of tannic bitterness. Brough Brothers Belle of Louisville Cask Strength is 118 proof and $89 for a 750 mL bottle. It has a nose of pie, rich vanilla, caramel, toasted oak, cinnamon and cherry. On the palate, it’s bold red fruit and vanilla, spice, toasted nuts, cherry and orange citrus with a finish of warm baking spice, butterscotch, vanilla and lasting oak. Redwood Empire ‘The Hyperion’ California distilling and blending company Redwood Empire Whiskey has released the first in a series of new limited-edition annual releases that will explore the bounds of American whiskey. The Hyperion Inaugural Batch 001, named for the world’s tallest living tree, is a unique blend of four straight whiskeys designed to showcase the barrel inventory curated by Redwood Empire since its inception in 2013. Master distiller Jeff Duckhorn and master blender Lauren Patz crafted a blend of 32% bourbon, 30% rye, 25% wheat whiskey and 13% single malt whiskey from distillers in Indiana, Kentucky and Tennessee. The result is a 110-proof “flavor bomb,” according to the tasting notes: California walnut and roasted apricots on the nose, with a rich, layered palate of pomegranate molasses, stone fruit, cream and warm baking spice with a long finish of toffee and toasted malt. Available online at redwoodempirewhiskey.com and in select retail stores, including Total Wine & More, Specs and local bottle shops through the fall, Redwood Empire The Hyperion Blend of Straight Whiskeys Batch 001 has a suggested retail price of $99 for a 750mL bottle.

The Baltimore, Maryland based Sagamore Distillery, has announced the nationwide US launch of its Bottled-in-Bond Straight Rye Whiskey. Sagamore Bottled-in-Bond Straight Rye Whiskey (50% ABV) was produced using two rye mash bills, one high-rye and one low-rye. Distilled in spring 2018, the whiskey was matured for eight years in American oak casks. The latest release was produced in accordance with the rigorous standards established by the Bottled-in-Bond Act of 1897. The designation requires whiskey to be produced by a single distiller at a single distillery during one distilling season, aged for at least four years and bottled at 100 proof/50% ABV. The designation offers consumers a mark of quality, authenticity and transparency. Shaped by the spirit of hospitality, Sagamore Whiskey brings together award-winning whiskey, modern culture and meaningful experiences through its Maryland Style: a historic approach to rye whiskey known for balancing rye spice with a softer, richer character, alongside notes of sweetness and fruit. Sagamore brings this style to life through dual mash bills, triple distillation and thoughtful blending, creating a balanced and approachable rye that honours Maryland’s longstanding whiskey-making tradition. Sagamore Bottled-in-Bond Straight Rye Whiskey is described as offering aromas of powdered sugar, soft leather and baking spices. On the palate, notes of grilled peaches, brown sugar and sweet cherry give way to a warm and lively finish layered with rye bread, baked apple crumble and light maple syrup. The result is a balanced and approachable expression of Maryland style rye whiskey. Commenting on the launch, Ryan Norwood, Master Distiller at Sagamore Whiskey, said: “Seeing this whiskey go from the still to the bottle after eight years is incredibly rewarding. We’ve had a long time to watch these barrels develop, and this release really shows what makes Maryland Style so special to us. It has plenty of character and depth, but it’s still approachable and easy to enjoy. Knowing that we distilled, aged and bottled this whiskey right here in Maryland makes this one especially meaningful for our team, and we’re excited to finally share it with whiskey drinkers across the country.” Sagamore Bottled-in-Bond Straight Rye Whiskey is now available from selected specialist retailers across the US, for a RRP of $59.99. Leave a comment

Remus Bourbon Celebrates 10 Years of Repeal Reserve with Series X and its First-Ever Rye Whiskey Remus Repeal Reserve Series X and its limited rye whiskey will hit select U.S. retailers in September at a $79.99 suggested price while supplies last. This National Bourbon Heritage Month, the Prohibition Era-Inspired Brand Debuts Its Highest-Proof Repeal Reserve Yet, Alongside a Landmark First for the Brand George Remus Bourbon expands its award-winning portfolio with Remus Repeal Reserve Series X (left) and the brand's first-ever rye whiskey, Remus Rye (right). For the last decade, the Remus Repeal Reserve Series has honored the repeal of Prohibition with an evolving annual blend inspired by the legendary “King of the Bootleggers,” George Remus. Series X is bottled at 107 proof and features a blend of three mash bills, the historic LBSV, LESV and the rarely seen LISV recipe — for the first time. A complex medley of multiple batches aged between 2008 and 2017, Series X is expertly blended by Master Distiller Ian Stirsman. The nose offers French oak layered with vanilla, tobacco, and dark chocolate; the palate unfolds with almond croissant and vanilla alongside balanced oak and a subtle pistachio richness; and the finish is smooth and indulgent, carrying English toffee and candied almond. This year, Remus is also celebrating the repeal of Prohibition with the introduction of Remus Repeal Reserve Rye Whiskey. This limited-edition straight rye, a first for the brand, is comprised of 2015 and 2016 reserves of Remus' signature “Series X captures everything the Repeal Reserve collection has stood for over the last ten years, pushing the boundaries of what a blended bourbon can be while honoring the history behind it,” said Ian Stirsman, Master Distiller at Ross & Squibb Distillery. “And with our first-ever rye, we get to show a different side of our expertise. We’re proud to share both releases as a true reflection of our craft.” Remus Repeal Reserve Series X and Remus Repeal Reserve Rye Whiskey will be available at select retailers nationwide beginning this September, while supplies last, for a suggested retail price of About Remus Bourbon: About Luxco: Founded in St. Louis in 1958 by the Lux family, Luxco is a leading producer, supplier, importer, and bottler of beverage alcohol products with a mission to meet the needs and exceed the expectations of consumers, associates, and business partners. Luxco operates as MGP Ingredients Inc. (Nasdaq: MGPI) Branded Spirits division since its acquisition in 2021. The company's extensive and award-winning premium portfolio includes brands from four distilleries: Ross & Squibb Distillery in Lawrenceburg, Indiana, where Penelope and Remus bourbon are produced; Bardstown, Kentucky-based Lux Row Distillers, home of Rebel, Ezra Brooks, and Blood Oath bourbons; Lebanon, Kentucky-based Limestone Branch Distillery, maker of Yellowstone Bourbon; and Arandas, Mexico-based Destiladora Gonzalez Lux, producer of View source version on businesswire.com: https://www.businesswire.com/news/home/20260902336691/en/ Media Contact: Reem Hammoud reem@thebrandguild.com Source: MGP Ingredients Inc.

The Paps of Jura disappear into the mist as I pedal along the shores of Loch Indaal, and the rain cloud I’ve been racing finally catches up. I stash my hire bike at Port Charlotte youth hostel, quickly change and make it to Lochindaal Seafood Kitchen just before the downpour. I’m soon warmed, by the welcome then by a bowl of creamy fish chowder. “We’ve plenty of fresh seafood just in,” is all the temptation I need to order the seafood plate. It’s a bowl for one, but a hungry one, and soon I’m picking and cracking my way through piles of fat langoustines and crab claws, with hot whisky-butter scallops and plenty of bread and butter. The island of Islay, off the west coast of Scotland, is far better known for its drinks than its food. With 10, soon to be 11, working whisky distilleries, Islay is synonymous with rich, heavily peated single malts. But, over several days cycling around the island, I find that whisky does much more than fill warehouses and attract tourists. It is helping to support an island where agriculture, fishing and hospitality have long struggled to provide year-round employment. At Bruichladdich, one of Islay’s smallest distilleries but the largest private employer, that begins with the barley. When the distillery was bought by a pair of wine merchants after being mothballed several times in the 1990s, they questioned why the barley arriving at the distillery was being sourced from so many different places. Surely, they thought, like vineyards, where the grain was grown would influence the whisky’s terroir. They began encouraging farmers to grow barley on Islay, which hadn’t been done since before the second world war. Farmers were understandably wary of taking on an unfamiliar crop, particularly as the tens of thousands of migratory geese from Greenland are partial to a field of young barley. When Islay’s last creamery closed in 2000, the dairy industry collapsed, so growing barley offered farmers another way to use their land, and Bruichladdich guaranteed to buy the crop regardless of the yield. Today, 21 Islay farms grow barley for the distillery, producing half of its requirements, and early experiments with rye have been promising. Eva MacIntyre grew up on Islay, tried living on the mainland and came back. She now works for Bruichladdich as a brand ambassador and takes me up the hill to see the distillery’s water source. “Growing up on Islay, whisky was a way of life,” she tells me. “It’s not just a drink; it’s all about who you share it with.” Before her whisky presentations, she practises with her grandfather. Her story is not unusual. “Every family has at least one person working in whisky,” she tells me. I meet Kate Hannett, a full-time forager responsible for gathering the 22 botanicals used in the Botanist gin across peaty bogs and hillsides. Her brother, Adam, is Bruichladdich’s master blender, having started his career as a tour guide. Lisa Matthews, the assistant blender, is also an Ileach (a person from Islay) and the distillery’s first female blender. Her brother is a brand ambassador in the US. There are jobs in whisky, and reasons to stay on the island, that most rural communities could only dream of offering their young people. The distilleries are woven into Islay life. I hear frequent stories of distilleries helping each other out and lending equipment when machinery breaks down. “It’s really not competitive,” Eva says. As well as the employment opportunities, whisky benefits the infrastructure. There’s a full-time fire service, unusual across rural Scotland. Even the swimming pool is heated by waste energy from Bowmore distillery. At Islay Ales, another island-made drink begins with barley and soft west coast water. The brewery, founded in 2004, opened a new brewhouse last year. Its spent grain, or draff, goes to local farms for feed and wastewater is treated through a reed bed. On an island where the growing season is short and the weather can change before you’ve finished your pint, making food and drink locally is not necessarily easy. “After the Agricultural Show, which is the third Thursday in August, it’s winter,” I’m told. Emma Goudie of Islay Cocoa began making chocolates as an easily transportable product that wouldn’t compete directly with other island food businesses. She uses local ingredients where they make sense, rather than simply because they are local. “It’s quality first, but I’m lucky that the produce we have here is excellent.” Her current range includes Orsay sea salt, Argyll coffee, and sourdough from neighbouring Jura. She also works with the whisky industry, creating chocolates designed to pair with Ardbeg and for Caol Ila tours. “It grew quite organically and in the best way,” she says. Iain and Alexander MacLellan are the fourth and fifth generations of a family whose hospitality business stretches back to the late 19th century. At Lochindaal Seafood Kitchen, Iain tells me he grew up with the fishers who supply the restaurant and remembers cooking mackerel and scallops on their boats. “I’ve been 52 years behind the bar,” he tells me. The restaurant grew out of the family pub at Lochindall hotel, partly because, as Iain puts it, “we ran out of space to serve our seafood platters”. Chef Ajish Johny came to Port Charlotte hotel after working in India and Dubai, on cruise ships and in Wales, and has now been here for four years. His menus feature a curry of the day alongside Loch Gruinart oysters, locally caught fish and burgers made with beef from nearby Octomore Farm. “We never compromise on quality,” he says. “People on Islay are well travelled. They know what good food is.” And then there is Ardbeg House in Port Ellen, a once tired traditional hotel that has been transformed into a maximalist extension of the Ardbeg brand. There are 12 quirkily themed bedrooms, a fishing boat suspended over the bar and a theatrical restaurant with a beaten-metal ceiling, bold lighting and tables made from marble bathroom offcuts. It’s an exuberant place, but the food is excellent and well priced. I eat bread made with eight-year-old Ardbeg and thyme; langoustine bisque with pickled fennel and tarragon, then the catch of the day, sea bass, with cabbage, kale, roast potatoes and split beurre blanc. My taxi driver insisted that I try the sticky toffee pudding. My server does the same, so I take the hint and am rewarded with a treacly wedge of cake with whisky ice-cream. Outside, it’s raining again. Before the Clearances, about 15,000 people lived on Islay. Today, there are just over 3,000. Islay may have been built, in part, on whisky. But increasingly, the whisky is helping build something back: farms, breweries, restaurants, food businesses and reasons to stay. Ailsa Sheldon was a guest of Hostelling Scotland and Bruichladdich Distillery. Port Charlotte youth hostel has dorm beds from £28 and private rooms from £78 (open late March to early October). Travel to Islay from the Scottish mainland by Caledonian MacBrayne (CalMac) ferry from Kennacraig or by flying with Loganair from Glasgow. Hire bikes from Islay E-Wheels in Port Ellen from £25 a day for non-electric, £35 for electric, delivery available across the island Comments (…) Sign in or create your Guardian account to join the discussion

Chattanooga Whiskey has unveiled its latest seasonal release, Bottled in Bond: Fall 2022 Vintage, introducing two mash bills new to the series. The blend features Barrel 54 and Barrel 177, and launches at the company’s Experimental Distillery in Chattanooga, Tennessee, on 3 September. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYBarrel 54 was developed in late 2015 at the company’s Experimental Distillery. It remains one of the earliest and most unusual recipes in the distillery’s library. Rather than using rye or wheat, the mash bill combines malted spelt and a huskless malted oat. The grains add fuller texture and weight to the palate. “The Barrel 54 recipe passes every legal test for a bourbon, but its mash bill is very unconventional – not only which grains are used, but the textural characteristics they bring to the whiskey,” said Grant McCracken, founding distiller. “We originally named it ‘second cousin’ as an analogy, because it’s clearly related to what we do…but not directly. A recipe like this isn’t showing up at every family reunion, but things get interesting when it does.” Barrel 177 uses its malted grains for aroma and flavor rather than texture. Its melanoidin malt is kilned to brown from the inside, developing compounds associated with graham crackers. The recipe also uses Carafa, a German chocolate malt that is drum roasted until it tastes like dark chocolate. “Fall vintages have to earn the name, and this one is appropriately built like a s’more,” McCracken said. “The melanoidin malt is the graham cracker, the German Carafa malt is the chocolate, and the oats and spelt in Barrel 54 are the toasted marshmallow, giving you that same textural contrast straight off the fire.” 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. Made in accordance with the Bottled in Bond Act of 1897, every component was distilled and barreled between July and December 2022 at the company’s Riverfront Distillery. The blend was created by the full distilling team over several months of blind tastings. The whiskey will reach shelves in select states in the weeks following release, priced at $52.99 for a 750ml bottle. Limited quantities will also be available online at Seelbachs.com. Official tasting notes from the brand cite s’mores, dark chocolate, clove, and coffee bean. Founded in 2011, Chattanooga Whiskey was recently named Craft Producer of the Year for 2026 by Whisky Magazine’s Icons of Whisky. Its Experimental Distillery welcomes more than 50,000 visitors annually.

I’m happy to see that distilleries continue to innovate, even in the face of difficult business conditions in the industry. Recently, I’ve had the chance to try two new products from old favorites, plus a novel concoction that represents much of the current Tennessee distilling talent all in one bottle. Read along to find out what’s new on the shelves of your favorite spirits store. First up is a limited-availability product that Jack Daniel’s has been making for a while, but only for select duty-free retail shops around the world. On the heels of the Alcohol and Tobacco Tax and Trade Bureau recognizing American Single Malt as the first new whiskey category in more than a half-century, Jack Daniel’s American Single Malt Whiskey is now available nationwide, albeit in limited quantities. Jack Daniel’s has teased us with Single Malt-adjacent projects in the past, which I have written about several times before. They included a malt as part of a Triple Mash product in 2022, offered a twice-barreled single malt later that year, and even teased me with a sample of this very same product almost three years ago, but now we can finally find it on local shelves in 1-liter bottles for a suggested price of $74.99. The 100 percent malted barley mash bill is milled, fermented and distilled in Lynchburg before undergoing the Lincoln County mellowing process, aging in new charred American oak barrels and finally spending extra time finishing in used casks that previously held oloroso sherry. Proofed down to 45 percent, Jack Daniel’s American Single Malt is gentle on the palate and fruity on the nose. Since there is no contact with peat like with Scotch whisky, the earthy, smoky character of that malt beverage is intentionally excluded. It is replaced by fruity dark chocolate and berry notes on the nose and more bitter cocoa and dark fruits on the tongue. The finish is all sherry and oak — much to the benefit of the spirit. I loved it then, and I still do. Especially now that I can find it, and it’s $20 cheaper than three years ago. What else can you say that about?! Hard Truth Distilling Co. out of Nashville, Ind., is another of my favorite innovators in the whiskey world, particularly for their experimentation with roasting and malting grains as part of their lineup of bourbons and ryes. For their third 2026 Master Distiller’s Reserve release, they return to the Chocolate Malt Rye and Caramel Malt Rye mash bills that made my home Manhattans so much better back in 2023. Dark Roast Rye is a 50/50 blend between the chocolate and caramel varieties, and it’s actually a bottled-in-bond product. This means that it was all distilled in the same 6-month season in one distillery, aged for at least four years and bottled at 100 proof. The result is really roasty and toasty, complex and dark. The spicy and peppery elements of rye are still present, but they take a back seat to the fudge brownie and a cup of dark roast coffee that the finish offers up. I can’t wait for a crisp autumnal evening when I can enjoy this with a cigar by a fire pit somewhere. (If my tiny sample bottle lasts that long.) Dark Roast Rye was just released late last month, so hopefully it has made its way to our local spirits stores by now. The third new product off the review shelf is actually the second iteration of the Tennessee Collective, a fun project from the distillery member of the Tennessee Whiskey Trail. Distillers from 11 different Tennessee Whiskey Trail members convened at Old Glory Distilling Co. in Clarksville in mid-July, and they each brought a barrel of hand-selected whiskeys with them. Under the direction of Old Glory owner and distiller Matt Cunnighman, the group created a blend combining the whiskeys from: Big Machine Distillery, Gate 11 Distillery, Jack Daniel’s 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. After determining the specific blend, the group collective released a limited-edition, cask-strength whiskey called The Tennessee Collective American Whiskey. Clocking in at 120 proof, this whiskey has a lot going on with it. I personally felt like last year’s first edition was a little muddled with a dozen different products fighting for prominence. But what do I know, because the first Tennessee Collective received a Double Platinum at the ASCOT Awards and Gold Medals in the SIP Awards, Barleycorn Awards and London Spirits Competition. It was also difficult to acquire with only limited availability over a very short time frame. I feel like all that has been worked out for this year, because Round 2 of The Tennessee Collective is a very cohesive product with a definite point of view. Coming on strong with immediate oaky and nutty notes from all those different barrels and a pleasant high-proof burn, the flavor resolves into more of the caramel and spicy vanilla drawn from the barrels. The grains take a bit of a back seat, which makes sense, because I don’t know how much corn was used, what sort of corn was sourced or even if rye whiskey was the contribution of one or more of the distilleries. It’s a delightful little mystery in a glass that invites further exploration with each sip. Cunningham is proud of what the group has accomplished, saying, "It was a pleasure to host the other 10 participants for this experience. Coming together like this is a reminder that while each distillery has its own unique story and style, we're all working toward the same goal: elevating Tennessee spirits and showcasing what makes our industry so special. Everybody brings something different to the table, and blended together it makes for something better than any of us are able to do alone." All 11 participating distilleries will offer a limited number of barrels as of Sept. 1, at an SRP of $79.99. For a taste of the entire state of Tennessee in a glass, I’d say that’s a fair deal!

Review: Jack Daniel's American Single Malt Whiskey Is Surprisingly Sweet, But It Works In December 2024, the Alcohol and Tobacco Tax and Trade Bureau (TTB) officially recognized the American single malt category, with the final rule standardizing American single malt whiskey confirmed on January 19, 2025. The recognition came after years of watching the category within the whiskey industry boom, as petitioners urged the government to act and producers across the country began crafting single malt expressions. This includes beloved Tennessee whiskey producer Jack Daniel's. In doing so, Jack Daniel's followed the standards set in place for American single malt, including that the whiskey be mashed, distilled, and aged in the United States; that the whiskey will be distilled from 100% malted barley at a single distillery, with a distillation proof of 160 (80% ABV) or less; and that the whiskey be aged in new (charred or uncharred) or used oak barrels with a 700-liter maximum capacity. A permanent selection for Jack Daniel's, the distillery released its 90-proof, American single malt in June 2023. It did so exclusively for sale through international duty-free locations at airports across the globe. In late August 2026, the distillery announced the selection will soon be available on store shelves nationwide. Curious to see if the whiskey was worth seeking out, particularly as the category is already quite crowded, we acquired a sample bottle from the distillery to conduct a taste test. I used my training, knowledge, and expertise as a Certified Sommelier, long-time spirits reviewer, and devoted whiskey drinker to evaluate the Single Malt Whiskey. Methodology To taste the new release, I followed the same procedure I use when tasting all barrel-aged liquors. I poured a dram of the single malt into a Glencairn glass and let it sit to breathe for about five to 10 minutes. The time in the glass allowed the whiskey to come in contact with oxygen, helping open the single malt that had been sealed in the bottle without oxygen. The reason to let whiskey breathe is that the process helps enhance the whiskey's subtle aromas and flavors, while allowing some of the alcohol to dissipate into the air. I also poured a dram into a standard tumbler-style rocks glass, which I prefer for drinking barrel-aged spirits. While I found the aromas and flavors well-defined and balanced without water or ice, I did try the whiskey with both to see whether the character changed. Throughout the tasting, I drew on my training and experience as a Certified Sommelier who has professionally written about, reviewed, and drunk barrel-aged spirits for over 20 years. Taste Test In producing the whiskey, Jack Daniel's uses 100% malted barley, which is then ground, fermented, and distilled at its distillery in Lynchburg, Tennessee. Like its signature Tennessee whiskey, the single malt follows the Lincoln County process of sugar maple charcoal mellowing after fermentation before barrel aging to create its whiskey's velvety smooth texture. It is then aged in new, charred American oak barrels before finishing in oloroso sherry casks. Although the single malt has no age statement, when the whiskey was initially released in 2023, it was aged for at least 4 years in American oak, followed by 3 years in sherry casks. The wine cask's influence was immediately obvious while nosing the whiskey. With a deep mahogany-amber color, the whiskey showed dried fruits, tobacco, and candied walnuts – qualities often found in oxidatively aged, oloroso sherry. These characteristics mingled with milk chocolate, rum raisin bread pudding, and smoky, toasty, spiced toffee notes. A caramelized creaminess coats the palate and lingers enticingly on the finish. The palate has definitive sweetness. However, it is balanced by a nutty, smoky, slightly salty savoriness, adding dimension to its character. Although the whiskey is a high 90 proof, it does not have the bite you might expect. Instead, the palate is velvety smooth, indicative of Jack Daniel's charcoal-filtered whiskies. There is texture; however, it is not overly complex. Still, this whiskey doesn't need anything else to be enjoyed. You can add water or ice, or mix it into a classic whiskey cocktail, such as an old fashioned or Rob Roy. However, it isn't necessary. Does Jack Daniel's meet and exceed expectations with its American Single Malt Whiskey? If you are a die-hard, single malt Scotch whisky fan, this new option from Jack Daniel's may not be for you. Even if you enjoy the smoother, softer Scotch options from Scotland's Speyside, this new release lacks the complex, smoky, earthy, terroir-driven character Scotch drinkers often gravitate toward. Instead, Jack Daniel's whiskey has a sweet approachability that American palates will likely enjoy, even while sitting at a bold 90 proof. Its soft character keeps the high proof in check, ensuring the whiskey has balance from the front to the back palate. I don't know if it is the best Jack Daniel's whiskey, as I haven't tasted every bottle. However, it is incredibly smooth, mellow, and creamy, with sweet and savory flavors that are a step above some other American single malt options I have tried. I believe it is a great choice for fans of the category's whiskies who appreciate a soft and smooth spirit, and a solid permanent addition to Jack Daniel's portfolio. Although Jack's single malt has structure and depth, with a full-flavored palate, it isn't overly complicated. This also means it is one of the best single malts for beginners just starting to explore the category. With a well-rounded and sweet flavor, its overall texture is much softer and more approachable than many more robust, earthy single malts from Scotland, which a more novice palate may appreciate. Price and Availability When Jack Daniel's released its American Single Malt in 2023, it was exclusively to select duty-free retail locations in airports worldwide, meaning that some of the whiskey's most cherished fans at home were unable to purchase the limited-release whiskey unless they were traveling internationally. With the August 25, 2026 announcement, the company will be releasing its permanent addition American single malt whiskey to retailers nationwide in limited amounts starting in the fall of 2026. The product has been available in 1-liter bottles for $99.99 since the 2023 release. However, now, with the release nationwide, Jack Daniel's is releasing its American single malt in the same 1-liter bottles for the suggested retail price of $74.99. This whiskey should not be confused with the much pricier Jack Daniel's Twice Barreled Special Release American Single Malt Whiskey. That whiskey cask strength whiskey was released in 2022 and today has an average price of around $450.

2026-09-01 Pressure grew in the Scottish Parliament on Tuesday for a cut in U.K. excise duty on Scotch whisky after an MSP warned that jobs in Speyside were at risk and urged First Minister John Swinney to take the case directly to the Chancellor. According to the Scottish Parliament’s official report of the day’s meeting, Laura Mitchell used First Minister’s Questions to argue that the tax burden on Scotch was adding to the pressure on one of Scotland’s best-known whisky regions. She cited the risk of redundancies affecting 172 workers at Diageo and asked Mr. Swinney to press for a reduction in Scotch duty. The exchange brought a long-running industry issue back into the center of Scottish politics. Although Holyrood cannot change alcohol excise rates on its own, because they are set by Westminster, Scottish ministers and lawmakers have often tried to influence U.K. budget decisions when they believe a tax policy is hurting major employers or exporters. This time, the argument was tied directly to jobs in Speyside, where whisky production supports distilleries, warehouses, transport operators, packaging companies and a wider tourism economy built around visits, tastings and hospitality. When concerns over layoffs reach that part of Scotland, the debate quickly moves beyond tax theory and into questions about employment, investment and the health of small communities that depend on the sector. Mitchell’s intervention also reflected a wider concern in Scotland that spirits producers are being asked to absorb higher costs at a time when the industry is already facing weaker demand in some markets and continued pressure on margins. A change in duty does not affect only the retail price of a bottle. It can also shape production planning, hiring and capital spending across the supply chain. For the beverage sector, the treatment of Scotch in the next U.K. budget could influence costs and investment decisions well beyond Speyside, especially for distillers weighing how much to spend on stock, equipment and visitor operations. Diageo is one of the largest names in Scotch whisky and one of the most important employers in the region. Any warning involving 172 workers therefore carries political weight. Even when redundancies are proposed rather than final, the prospect can set off concern among local lawmakers because distilling jobs are often skilled roles that are hard to replace in rural areas. In communities linked to the whisky trade, the loss of those positions can also affect pubs, shops, hotels and contractors. The discussion in Parliament highlighted the limits of Scotland’s devolved powers. The Scottish government can lobby London, but it cannot rewrite the duty structure itself. That has left Holyrood relying on political pressure, especially ahead of fiscal statements from the U.K. government. For Scottish ministers, a plea for lower Scotch duty is also one of the few tools available when lawmakers want to respond quickly to concerns from distillers and workers. The question put to Mr. Swinney came during a session that covered a wide range of issues, from child poverty and health care to agriculture and industry. Even in that broad agenda, the Scotch duty issue stood out because it linked an immediate labor concern to a long-running dispute over how alcohol is taxed in Britain. Supporters of a cut argue that Scotch is a major export product and a cornerstone of manufacturing in parts of Scotland, and that tax policy should reflect its importance to jobs and regional economies. Those who resist cuts generally point to revenue and public health concerns, leaving the subject politically sensitive every time the budget cycle returns. For producers, the question is not only whether duty goes up or down in a given year, but whether there is enough stability to plan for the long term. Whisky makers invest years ahead of sale, tying up capital in stocks that may not be bottled for a decade or more. That makes them especially sensitive to tax signals from government. A lower duty rate, or even a decision to avoid an increase, can change how companies think about output, pricing and visitor investment. A higher rate can force difficult trade-offs, particularly when consumer demand is under pressure. The parliamentary appeal also showed how quickly developments at one company can become a broader policy argument. What started as concern over potential redundancies at Diageo was framed in Holyrood as a test of whether the Scottish government will make a stronger public case to Westminster for the country’s signature spirit. With Speyside jobs at the center of the debate, pressure is now likely to remain on ministers to show that they are pushing the issue in London as budget decisions approach.

This was reported by the Western Regional Department of the State Border Guard Service of Ukraine Viktor acquired Whiskey as a puppy for service. Over time, the dog became not only a partner but also a loyal friend. Since then, they have been practically inseparable — serving, resting, and hiking together Before the full-scale war began, Viktor and Whiskey served at the "Uzhhorod" checkpoint. Later, the border guard transferred to a combat unit, while Whiskey stayed home waiting for his return After the rotation, Viktor continued his service at the "Malyi Bereznyi" checkpoint. Whiskey also changed his place of service along with him Today they are once again working as one team. Sometimes, Viktor only needs one glance for Whiskey to understand what needs to be done. During work, the dog is focused and can make decisions independently during searches, while always listening to his owner Since the beginning of this year, their joint work has helped record five offenses, including those related to the detection of weapons Whiskey loves balls the most. They are a universal reward for him during service and training. Even if something doesn’t work out on the first try, his favorite toy awaits him after the next training session The service has united Viktor and Whiskey, and trust, friendship, and mutual understanding have made them a true team. This is what helps them perform their duties every day and make the Ukrainian border safer Source : illustrative photo Read more > 02.09.2026 Source : photos from public sources Read more > 01.09.2026 Source : photos from open sources Read more > 02.09.2026 Source : photos from open sources Read more > 02.09.2026 Source : photos from open sources Read more > 02.09.2026

Warren American Whiskey Kitchen | | The Place: Warren American Whiskey Kitchen Address: 111 Tenth Street South, Naples Phone Number: (239) 330-2611 Website: warrennaples.com Hours: 3 p.m. to 9 p.m., Tuesday through Thursday; 3 p.m. to 10 p.m., Friday and Saturday: closed Sunday and Monday. Happy Hour: Daily from 3 3 p.m. to 10 p.m. to 6 p.m., bar only Private parties and catering: Contact Brooke Torrez at brooke.torrez@warrennaples.com There are some restaurants in Naples that feel like a destination from the moment you walk through the door. Warren American Whiskey Kitchen is one of them. Since opening its doors on December 6, 2023, Warren has become a favorite of mine for everything from special events to happy hours and dinners with friends. Recently, I returned for a more personal occasion, bringing my 22 year old daughter for a memorable evening before she heads to Miami to begin her first job. Naturally, we decided to make the evening a little celebratory. Our dinner was a wonderful reflection of what makes Warren so special. We started with the unforgettable carpaccio, followed by beautifully prepared entrées. The pan seared Chilean seabass was delicate and perfectly cooked, served with seasonal vegetables and a luxurious saffron beurre blanc. The Australian Wagyu filet mignon, an impressive MS 6/7 cut, was cooked to exactly the right temperature. Served with bone marrow and red wine glacé, it was rich, tender and memorable, paired with roasted mushroom medley and broccolini. We finished the evening with a classic strawberry shortcake, a simple and satisfying sweet ending to a beautifully executed meal. We also enjoyed a couple of delicious cocktails created especially for us, a reminder that at Warren, the experience extends well beyond the menu. Much of that experience begins with General Manager Brooke Torrez, whose philosophy is simple: hospitality should make people feel genuinely welcome. Appointed General Manager in 2025, Brooke brings years of Southwest Florida hospitality experience and an impressive understanding of food, wine and spirits. A certified sommelier, she has helped shape Warren’s beverage program, which features what is billed as the largest whiskey selection in Florida. Warm, polished and hands on, Brooke has a remarkable ability to make an upscale dining experience feel personal rather than pretentious. In the kitchen, Executive Chef Geoff Novins brings his own impressive culinary story. After beginning his career in New Jersey, Chef Geoff built his experience at several respected Naples establishments and through his work with the Naples Winter Wine Festival, where he cooked alongside celebrated chefs including Wolfgang Puck and Charlie Palmer. His background also includes private chef services and culinary work for private aviation. At Warren, Chef Geoff applies that experience to a contemporary American menu centered on quality ingredients, creativity and thoughtful execution. And Warren is not only a place to dine. The restaurant also offers catering and private event services, bringing its signature hospitality to celebrations and gatherings beyond its dining room. For me, Warren continues to prove that a truly great restaurant is about more than what arrives on the plate. It is about the people behind it, the atmosphere they create and the memories you take with you when you leave. Naples Foodie Cecilia Krause is a citizen of the world, speaking three languages, having lived in Spain, Australia, Italy, Mexico and Bolivia. She is professional social media influencer who is passionate about food and beverages created with love, as well as places that make her soul happy. Instafamous, Cecilia knows her way around the restaurant scene in Naples, sharing her insights on Instagram as naples_foodie – and here in Florida Weekly. Leave a Reply

403 ERROR The request could not be satisfied. Request blocked. We can't connect to the server for this app or website at this time. There might be too much traffic or a configuration error. Try again later, or contact the app or website owner. If you provide content to customers through CloudFront, you can find steps to troubleshoot and help prevent this error by reviewing the CloudFront documentation. Generated by cloudfront (CloudFront) Request ID: 1SfkJa0WC3U4dm80eA-xljADfVQWOd2sylVwjukIJ5vJyP5P2zag0g==

Whiskey ‘n Lace LIVE at Jolie’s Place Phoenix’s premier dance band is back by popular demand! Get ready to tear up the dance floor as Whisky ’n Lace returns to the stage at Jolie’s Place in Chandler. Known for their high-energy performances and powerhouse vocals, this popular 4-piece variety band brings your favorite hits to life. Whether you love the grit of classic rock, the hooks of modern pop, or the rhythm of country, they play a diverse mix that guarantees to keep you moving all night long. Come early to grab dinner, enjoy the atmosphere, and secure a great spot near the stage! Date: Friday, September 4thTime: 9:00 PM (Live on stage) Location: Jolie’s Place, 140 W Warner Rd, Chandler, AZ 85225 Admission: Free / No cover charge Sorry, no records were found. Please adjust your search criteria and try again. Sorry, unable to load the Maps API. This site uses Akismet to reduce spam. Learn how your comment data is processed. Leave a Review

Name: Ian Logan Company: Duncan Taylor Scotch Whisky Limited Job: Senior Spirits & Hospitality Manager Website: duncantaylor.com Socials: @duncantaylorscotchwhisky How long have you been working in the whisky industry? A long time! It will be 40 years in June next year, and it’s also been 15 years since you first interviewed me. Over the years, I’ve been involved in sales, marketing, a little distilling, quality control, NPD, hospitality, PR and media, training, mentoring, sourcing casks and sourcing spirit. It has been an incredible journey, and I’ve been incredibly fortunate to learn from some of the very best in the industry. What has been your biggest career highlight to date? That’s a really difficult one, but without doubt, being awarded Master of the Quaich a few years ago stands out. To be recognised by my colleagues and peers in the industry meant a great deal to me. At Duncan Taylor, seeing whiskies we’ve created win awards is also a massive buzz, particularly knowing that I played an integral part in their creation. During my time at Chivas, the part I played in The Glenlivet is something very special to me, and it will always be my favourite distillery. Can you remember your first dram, and indeed what it was? Like most people, my first whisky was probably a blend that my parents had at home. My mother was a whisky drinker and preferred the sweeter styles, so it was probably Famous Grouse with lemonade. The first malt I truly fell in love with was Aberlour, and it remains a favourite of mine today. What does whisky mean to you? There is so much I owe to this industry. Whisky has been a passion that has encouraged me to learn, develop and respect the craft. It has given me lifelong friendships, allowed me to see the world and provided some of the most incredible experiences of my life. Ultimately, though, it’s the connections with people that are most important to me. Where would you like to see yourself in five years’ time? I’m 58 now, so I’d love to say retired, but I’m not sure this industry lets you escape once it has its talons in you! I’ll still be around in some shape or form. Maybe I’ll still be doing what I’m doing today, perhaps working as a tour guide at a distillery, or maybe taking on some consultancy work. I also have an inkling to write a book, so the honest answer is – who knows? What was your last dram? In my current role, I do a great deal of quality control, so I see a lot of whiskies every week. A couple that come to mind recently were a 57 Year Old Macallan that we’re doing for a private client. It was true old-school Macallan, and I kept the glass on my desk for most of the day! The polar opposite would be a 14-year-old Auchentoshan that we finished in a new Mizunara octave. It was delicate, elegant and fragrant, with gentle spice and orchard fruits. Do you have a favourite whisky and food pairing combination? There have been quite a few memorable ones over the years. Many years ago, I was fortunate enough to dine at The Ritz in London, where Executive Chef John Williams adapted his mother’s Christmas pudding recipe specifically to accompany The Glenlivet 18 Year Old. Another memorable combination was fillet steak with a chilli sauce and The Glenlivet 15-year-old, served at Minmore House, the ancestral home of the distillery’s founders. And Duncan Taylor Old Pulteney Octave matured whisky with scallops is simply sublime. What’s your favourite time and place to enjoy a dram? Perhaps one of those small whisky bars in Japan, surrounded by hundreds of great bottles. The bars are pristine, quiet and respectful, with bartenders who are passionate, knowledgeable and incredibly attentive to the whisky. But the time and place will always be secondary to me. Ultimately, it will always be about the people I’m with. What do you think is going to be the next big thing on the whisky horizon? As prices continue to rise for a number of reasons, single malts are becoming increasingly out of reach for some drinkers. We may therefore see an increase in demand for smaller-format bottlings. I also think the continued growth in transparency and innovation will be important — and it’s something the Scotch industry needs to embrace and address. Smaller distillers have a real opportunity to create their own niches, while the larger companies continue to protect and develop their established brands. What’s the one dram you couldn’t live without? It will always be The Glenlivet 18 Year Old. It just presses all the buttons for me. People may laugh because it’s bottled at 40–43% ABV, but honestly, I don’t care! Black Bull 12 Year Old is another favourite at home. I love blends with a higher Sherry content, and at 50% ABV it gives you plenty of scope to experiment with different ways of drinking it. Many thanks to Ian Logan. Who will be our next Whisky Insider? Click back soon to find out! Leave a comment