威士忌日報

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Black Velvet whisky maker facing 'unsettling turbulence' amid Canada-U.S. trade dispute A U.S.-based distiller celebrated the 75th anniversary of the Lethbridge-produced Black Velvet whisky brand this week. But amid the cheery mood at Wednesday's event at the southern Alberta distillery, the most recent round of tariffs has created "unsettling turbulence" for the business, said Claude Bilodeau, vice-president and general manager of Black Velvet Distilling Company, which is owned by Kentucky-based Heaven Hill Brands. The United States' new 50 per cent tariffs on billions of Canadian exports, including alcohol, came into effect Aug. 22. In response, the federal government has announced dollar-for-dollar counter-tariffs on $27.6 billion worth of U.S. goods, to take effect Tuesday. The Lethbridge facility makes about 10 million litres of whisky a year, but it's bottled in the United States and 95 per cent of the Lethbridge-produced alcohol ends up being sold south of the border. "It's definitely going to negatively affect us in the short term, but in the long run we don't know what's going to happen," said Bilodeau about the impact of tariffs. Bilodeau hopes Canada and the U.S. soon reach a trade deal. Asked if tariffs would stop Heaven Hill from making whisky in Lethbridge, Bilodeau replied the company has "no idea what the future holds." "It's certainly our hope that it doesn't," he said. Black Velvet whisky, originally called "Black Label" when it first came out of the barrel in 1951, has since 1973 been made at the Lethbridge distillery, where Black Velvet Canadian Whisky and Golden Wedding Canadian Whisky are currently produced. Black Velvet looking to sell more whisky in Canada By late October or early November, Bilodeau hopes a small bottling line will be added to the Lethbridge distillery, to serve the Canadian market out of the facility. "The majority of our market right now is the United States, but we are anxious to get active again in Canada," said Bilodeau. Despite the trade dispute, Bilodeau feels "very good" about the future due to the upcoming reintroduction of bottling in Lethbridge and the launch of new products. "To be able to offer those products back into the Canadian market is our dream," said Bilodeau. "That will help our brand back in Canada." Another Canadian whisky maker closely watches U.S.-sourced inputs Another Canadian whisky maker says it's keeping a close eye on the tariff situation to ensure costs are kept down. Michael Nychyk, president of High River, Alta.-based Highwood Distillers, owned by Nova Scotia-based Caldera Distilling Inc., said the biggest impact of tariffs on the business are U.S.-sourced inputs — such as bottles and labels — which are either from our southern neighbour or distributed from the United States by foreign companies. "We're trying to mitigate anything going through the U.S, and we've been quite successful at that," he said. Years ago, the company set a direction to have imports come directly into Canada rather than through the U.S. "hub of distribution," said Nychyk. "We've had that tack prior to tariffs, so we were somewhat protected going into it, and ever so more focused now." The business pulled out of the U.S. market after the devastating June 2013 flood in High River and Calgary, and started producing alcohol again that October with a focus on the Canadian market, said Nychyk. "The U.S. isn't affecting us in terms of our product movement or sale, because we're so focused on our own side of the border," he said. The company sees plenty of room to grow within the Canadian market without again starting to sell its products, which include its Centennial and White Owl whiskies, in the United States, said Nychyk.

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. Genevieve is a whisky enthusiast from South Africa with a PhD in Philosophy, so she enjoys both drinking and thinking about whisky. She loves tasting new whiskies whenever she gets the chance - so much so that a few years ago she set up a small whisky tasting business, "Kenton on Whisky", in the tiny coastal town where she lives (this also serves as an excellent excuse to grow her selection of whiskies beyond reasonable limits). What happens when a pharmacist’s 1879 bourbon brand is revived by his great-great-grandson? Discover if Kentucky Owl The Wiseman lives up to its name. What happens when Basil Hayden’s signature high-rye bourbon meets French Cognac casks aged 20 to 25 years? The brand’s new Cognac Cask Reserve reveals the answer. What if you could buy 170 years of California history, an active distillery license, and barrels of estate-aged wheat whiskey? This $8 million ranch offers all three.

American Whiskey Scholar Certification Program Introduced by Seasoned Industry Professionals - Information VOICE_TRIBUNE - 4 hours ago - 4 min read Press Release: American Whiskey Scholar Certification Program Three Levels of Certification for Spirits Enthusiasts, Hospitality Professionals and Retailers Three of the biggest names in the American Spirits Industry have joined together to introduce American Whiskey Scholars (AWS), an education and certification program designed for enthusiasts interested in increasing their knowledge about whiskey, as well as for spirits enthusiasts, hospitality professionals in restaurants and bars, and retailers wishing to advance their expertise in bourbon, rye, and other American whiskey styles. With courses led by Peggy Noe Stevens, Kentucky Bourbon Hall of Fame Member, internationally known speaker who has trained thousands of professionals in the spirits industry and founder of The Bourbon Women Association; Colin Blake, former director of Moonshine University and creator of its Stave and Thief Society, and current Vice President at PNSA; and Susan Reigler, author/co-author of seven American whiskey books and adjunct professor of Bourbon, Beer & Spirits at Eastern Kentucky University, AWS is designed to give its participants the knowledge and confidence they need to become whiskey experts behind the bar, at home, and everywhere in between. AWS is a self-paced, online program providing not only sensory training and history, but also food pairing, lifestyle, fermentation and distillation basics, and cocktail education in its Level 1 courses, which focus on the science and technology of whiskey flavor creation, the history and preparation of whiskey cocktails, and a culinary component. Levels 2 and 3 will include a variety of advanced topics including fermentation, distillation, sensory understanding of common flavor profiles and integration into food and cocktail pairing, master taster training, mash bill design, whiskey still design, and much more. Each level contains both written and video content. Upon completing the program and passing the final exam, all participants receive a certificate and an AWS lapel pin. Individual modules in all three levels are also available for purchase on their own for those curious about one particular topic. The Level 1 program, which is now live, consists of 10 modules, and is designed to build a solid foundation in American Whiskey. - It covers the flavor board, key bottle profiles, raw materials, distillation, food pairing, and the history of American whiskey from pre-colonial times through Prohibition. - Participants will learn to execute a standardized tasting protocol, differentiate between Bourbon, Rye, and Tennessee Whiskey, and articulate tasting notes for 30 key bottles. - The program is ideal for dedicated bourbon enthusiasts, hospitality professionals looking to elevate their service, or individuals entering the whiskey industry seeking a thorough background and credential. “We designed this three-tier credentialed program to not only be challenging, but fun and approachable,” said Peggy Noe Stevens, one of the creators behind AWS. “This is the next level and evolution of educational whiskey learning. I’ve watched this industry evolve over the last 30+ years, and our consumers are more educated than ever and craving additional knowledge about spirits. Instead of offering just hard facts, AWS focuses on the history and lifestyle of the industry. This is an entirely different program from anything else on the market. Consumers have higher expectations, and this program satisfies that need.” Colin Blake, AWS co-creator and instructor, expands, adding, “We designed this program to fill in the gaps of the other programs in the market. There are so many programs out there, and they are all good. But we built this for people who are looking to integrate whiskey into their lives, with a focus on sensory, cocktails, food pairing, and menu building, not to mention a much deeper dive into history. In short, making whiskey knowledge functional instead of academic, even though we cover a lot of academic topics too.” Susan Reigler, AWS co-creator and instructor, adds, “As a former college biology professor and current college spirits industry professor, it’s been a joy to combine my love of science, bourbon, and teaching into the coursework for AWS. Even Level 1 science topics are quite detailed. The importance of limestone filtered water to whisky making is stressed, along with how and when limestone came to be formed geologically. Part of the challenge, and to be honest, the fun, of teaching is to present information in a way that is interesting and memorable, not stuffy and boring, and we feel we’ve achieved that balance in AWS.” AWS has been in the design stage for more than a year, with its Level 1 recently launching. Level 2 courses are expected to be ready near the holidays, and Level 3 will launch Spring 2027. Although all AWS classes are online, the team behind it will also customize in-house seminars for corporate teams. Office hours will be available for consumers to ask questions about the program once a month online, starting in October. For more information, visit https://americanwhiskeyscholar.com, follow on Instagram @americanwhiskeyscholar, or email info@americanwhiskeyscholar.com. About PNSA Peggy Noe Stevens & Associates is a strategic and brand experiential marketing firm specializing in destination development and professional education and training for the spirits and hospitality industries and is the creator of the three-tiered, credentialed program American Whiskey Scholars. Peggy Noe Stevens is the world's first female Master Bourbon Taster and she spent 17 years at Brown-Forman, where she helped create the Kentucky Bourbon Trail in 1999 and led experiential marketing for brands including Jack Daniel's and Woodford Reserve. In 2008 she launched PNSA, which has since executed over 40+ spirit brand destination experiences for clients such as Beam Suntory, Michter's, and Wild Turkey. She is also the author of three books, including “Which Fork Do I Use with My Bourbon?”

William H. Macy so convincingly mastered an Upper Midwest accent for his Oscar-nominated role in Fargo that you’d be forgiven for not knowing that he was born in Florida, raised in Georgia and Maryland, and attended college in West Virginia before chasing the acting bug to New York and Hollywood. These days, he and his wife, Felicity Huffman, have a place in Colorado, where a longtime appreciation for whiskey led him to a partnership in Woody Creek Distillers, a craft distillery just outside of Aspen that sources its grains within 250 miles. Woody Creek has been recognized with several awards for its Colorado bourbon and rye, and as the brand’s designated “spokesdude,” Macy was happy to tell us more about the distillery, his Southern roots, and the special rye that bears his name. Did the time you spent in the South leave an impression on you? My mom was a Mississippi girl, and we’d drive two days to have Christmas in Pascagoula. Grandmother Overstreet would start cooking three days before we came down, and when we walked in, on her kitchen table there would be a pile of shrimp two-and-a-half-feet high. Nobody had a lot of money, and that was cheaper than hamburger on the Gulf Coast. She made gumbos and jambalayas, and I still have a taste for them. Also I remember that on those visits we’d fill a cigar box with shelled pecans that my mom would roast with butter and salt. How about Southern figures of speech? Oh, yes. I find myself saying, “Land sakes alive!” And I’ve become a collector of those lovely passive-aggressive statements by Southern women—“Oh, she does so much with what she’s got.” Here’s a story: When my mom died, my brother Fred and I drove her ashes to Pascagoula. We found the dock she’d played on as a child and walked out to the end to say something. Then this fisherman, this old Mississippi guy, comes up right between us on the railing and puts his gear down to cast. I asked him to please find another spot, and it just got weirder from there. We said goodbye to my mom and dumped the box over the edge just as a gust of wind came and blew it all back into our eyes and mouths. We laughed, and our mother would have laughed. How did you become a partner in Woody Creek Distillers? Felicity actually grew up in Woody Creek. We’ve been coming here for thirty-odd years, and about ten years ago we bought her childhood home. Two neighbors, Pat Scanlan and Mark Kleckner, both of them engineers interested in agriculture, started a distillery, and my brother-in-law made a deal with them to grow potatoes in our pasture for their 100 percent potato vodka. That’s how I found out about Woody Creek Distillers, because it’s sort of a treasure of the Aspen area. Six years ago, Mark knocked on the door and said, “Bill, I don’t know if you know this, but we have a distillery.” And I said, “I’m going to stop you right there—I’m in.” Tell us about Woody Creek’s whiskeys. Our straight bourbon is a mash bill of 70 percent corn, 15 percent elbon rye, 15 percent malted barley. Our high-rye bourbon is 70 percent corn, 30 percent rye, aged five to seven years. Our straight rye mash bill is 100 percent rye, which is somewhat unusual. When you do that, you have to bring the mash cooker temperature up a little slower. The first time they made it, before they dialed it all in, it overflowed and it took three days to clean it up. There are four or five other 100 percent ryes out there, and no insult to them, but ours is better. Everything that we make is from Colorado-grown ingredients, and all our farmers we’ve known for more than ten years. Do you prefer rye to bourbon? Absolutely. After Prohibition, the Southern distilleries and corn growers were ready and came out swinging. The rye whiskey industry was not as robust and has taken a long time to get back going. My family moved from Georgia to western Maryland when I was young, and that was rye whiskey country, where farmers made Monongahela-style rye going back to before the Revolutionary War, before bourbon. Maybe not in my lifetime, but I think rye will overtake bourbon as America’s whiskey. You’re nudging that along with Woody Creek’s William H. Macy Reserve Rye. How do you select that annual, limited bottling? The 2026 release has a mash bill of 83 percent rye, 14 percent corn, 3 percent malted barley, and it’s aged for ten years. To pick the best barrels, we gather around a table and do a blind tasting. You get a pad of paper, a glass of water, some crackers, and a spit bucket. Honestly, the first time, I was in so over my head—like in elementary school, I was cribbing off the real experts and making up tasting notes like “avocados” and “tomatoes.” I finally narrowed it down to three and then two, and one had a slight edge, so I chose that one, and to my great relief and pride, three other people did, too. And I’m the movie star, so we put my name on it. Do you use the spit bucket during those tastings? Maybe it’s my Southern roots, but I’m just not comfortable with spitting whiskey out. I tried to remind myself to do it, but after a while, I had to take a break to go outside and talk to myself. Otherwise, how do you like to drink whiskey? On the rocks. I do drink cocktails every once in a while, and brother, I can make a mint julep out of the 1975 Trader Vic’s bartender’s guide, but the sugar gets to me because I’m trying to keep my boyish figure. How does having your name on a bottle of fine rye compare to having it on Emmys and SAG awards? That’s a tough call. It gives me a thrill to see my name on a bottle. I am ready, though, for a couple of more Emmys. I could use them. Tell you what, world, if you’re listening, I’ll trade you for a bottle of William H. Macy Reserve. Steve Russell is a Garden & Gun contributing editor who also has written for Men’s Journal, Life, Rolling Stone, and Playboy. Born in Mississippi and raised in Tennessee, he resided in New Orleans and New York City before settling down in Charlottesville, Virginia, because it’s far enough south that biscuits are an expected component of a good breakfast.

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Reinstein Ranch, an 80-acre property in California’s Livermore Valley featuring an active federal distillery license and aged estate whiskey, has been offered for sale at $8 million (£6m). The property, located at 8201 Highland Road roughly 45 minutes from San Francisco, was established in 1854 and combines an equestrian business, income-producing residences, and a distinctive event setting. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYThe ranch has never been sold. It has passed through five generations and roughly 140 years of Reinstein family stewardship. Reinstein Ranch was established by J. West Martin, who later served as a Regent of the University of California. Among its historic structures are a draft horse barn dating to about 1860 and a ranch house that is approximately 120 years old. The property carries a notable agricultural legacy. Thomas D. Carneal III, Martin’s stepson, grew wheat on the ranch that won the gold medal at the Paris World’s Fair in 1900. Frederick Reinstein arrived from Denmark in 1884, beginning the family stewardship that would continue for five generations. During Prohibition, a whiskey operation ran in Jackass Canyon using the ranch’s natural spring and wheat grown on the property. Today, Reinstein Ranch holds an active federal TTB distillery license and retains the same soil that produced its gold-medal wheat. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. A future owner may apply to transfer the TTB distillery license as part of their plans. The offering also includes production equipment and an inventory of barrels of estate-grown wheat whiskey aging up to seven years. The ranch currently boards 30 horses across four barns and has capacity for up to 90. Its equestrian facilities include a covered arena, an outdoor arena, round pens, pastures, and riding trails. Combined equestrian boarding and tenant income is approximately $400,000 (£315,000) annually. A 165-year-old event barn has hosted weddings, private events, film productions, and music videos. A 1917 Packard flatbed has been repurposed as a bar. "Reinstein Ranch is more than acreage. It is a piece of California history with operating businesses, irreplaceable infrastructure, and a story that would be nearly impossible to recreate," said listing agent Scott Piper. "The next owner is becoming the next steward of what generations have built." The property is zoned agricultural. Full details are available at ReinsteinRanchForSale.com.

New Era Whiskey has opened Lexington, Kentucky’s first combination bourbon distillery, tasting room, gift shop and social club. The downtown venue welcomed the public for the first time on 2 September 2026. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYFounder Zane Brammell cut the ribbon at the opening ceremony. He was joined by Kentucky Cabinet for Economic Development secretary Jeff Noel, Lexington mayor Linda Gorton, and Visit Lex director of communications Martina Barksdale. The distillery produces cask-strength, single-barrel bourbons and whiskeys. Its releases carry names styled to mimic newspaper headlines, a nod to the era when newspapers were the primary means of spreading news. Past bottlings include "Stage Diver," "Frankenfurt," "Lefty" and "The Heart," each paired with bold, colorful label graphics. Visitors to the venue can browse a tasting room and gift shop, sampling the range and buying branded merchandise. The site also houses a library of past bottlings and new arrivals. Members of the New Era Social Club gain access to a private tasting space, complete with seating, a kitchen, games and big-screen televisions. Club members also receive one bottle delivered monthly, invitations to special events, and further members-only perks. 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’m beyond excited to bring this experience to downtown Lexington," said Brammell. "It’s hard to believe that what started as a hobby for me to help decompress from my healthcare job during COVID-19 has turned into reality." Kentucky governor Andy Beshear praised the investment. "Kentucky’s signature bourbon industry is one of the many reasons we’ve been able to break our tourism record for economic impact for four straight years," he said. Noel added: "Bourbon tourism brings visitors from across the world to Kentucky, supporting local restaurants and hotels and driving economic growth for our state." Gorton said the project "strengthens our local economy, supports jobs, and adds to the steady momentum we’re building in our urban core." Barksdale said Lexington had "firmly established itself as a premier destination for bourbon tourism." Kentucky remains the heartland of bourbon production, home to roughly 95% of the world’s supply. The state’s distilleries continue to draw record numbers of visitors along the Kentucky Bourbon Trail. Further information is available at New Era Whiskey.

Spirits of the Wasatch, a craft distillery based in Salt Lake City, Utah, has won four medals at the 2024 San Francisco World Spirits Competition. The haul was led by a Gold medal for its Mountain Summit Straight Bourbon Whiskey Finished in Orange Wine Casks, which scored 94 points. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYThe distillery also claimed three Silver medals for its Amburana Finished Bourbon, Double Barreled Rye, and High Mountain Desert Gin. The Gold-winning bourbon is finished in orange wine casks. According to the official notes from the brand, it offers "light aromas of orange zest, warm spice, and vanilla," leading into "bright citrus, gentle oak spice, and an inviting sweet entry." The Amburana Finished Straight Bourbon Whiskey uses one of the more complex finishing woods in modern whiskey. Amburana is a Brazilian hardwood known for its intense spice character. The brand’s official notes describe the expression as showing "coconut, baking spices, cinnamon, and tropical fruit," finishing with "lingering coconut and warm spice." The Double Barreled Rye is built on a mash bill of 95% rye and 5% malted barley. It is aged first in charred American oak before being re-barreled into toasted oak casks. 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 brand’s official notes cite "stone fruit, rooibos tea, floral notes, and gentle rye spice," leading to "apple and maple sweetness." The High Mountain Desert Gin features native botanicals including sage, white pepper, and rosemary. The brand describes the gin as "wild, aromatic, and unmistakably Utah." Its official notes point to "herbal aromas that lead into notes of coriander and caramel," supported by "a full, silky body and lingering sweetness." "Our goal has always been to create spirits that reflect both craftsmanship and a sense of place," said the distillery team. "These releases represent years of refinement, experimentation, and dedication. Earning Gold and Silver medals validates the work we’ve put into developing spirits that are both innovative and deeply rooted in tradition." The San Francisco World Spirits Competition is one of the largest and most influential spirits contests in the world, first held in 2000. All four expressions are available at the distillery’s West Valley City tasting room, select Utah retailers, and through regional distribution partners. Limited allocations of the Orange Wine Cask Bourbon and Amburana Finished Bourbon will be released seasonally.

Fielden Whisky kickstarts targeted Asia push Fielden Whisky is bottling the English countryside and setting sail for eastern shores, reports Rebecca Lo, as the brand prepares to enter Asia-Pacific for the first time. Premium English rye whisky brand Fielden expands across Asia-Pacific to target both new and serious whisky drinkers keen to discover what’s next. By Rebecca Lo Fielden Whisky is poised to enter the Asia-Pacific region through targeted expansion in key markets including Hong Kong, Singapore, mainland China, Japan, South Korea and Australia. Following its acquisition by brand development agency GHF in 2025, the rye whisky producer will work with market strategist Nimbility to build its presence across Asia-Pacific. The focus will be appointment of new importers, distribution partners and targeted initiatives. Organic premium spirits Fielden is rooted in the rolling hills of the Cotswolds at The Oxford Artisan Distillery in England, launching in 2012 with a vision of crafting certified organic premium spirits. Its small-batch whisky is made from rye, a resilient crop that requires less agricultural intervention than barley, which most whisky production depends upon. Rye supports more diverse farm ecosystems, yielding grains with distinctive characteristics that add complexity and depth to the finished spirit. Globally, whisky is coming into it own as a mature category with consumers looking for experiences that showcase memorable flavour profiles and authentic stories associated with the spirit. Asia-Pacific’s markets include affluent novices discovering whisky for the first time alongside experienced enthusiasts keen on exploring beyond Scotch, Bourbon and Japanese whisky styles. With its contemporary approach to craftsmanship, innovative grain recipes and creative cask maturation, Fielden offers Asia-Pacific a unique, narrative-driven portfolio. The products rolling out across the region include its signature Fielden Rye Whisky—a gold medal winner at the World Whiskies Awards 2025, limited edition Harvest releases, and Fieldnotes collections. High-end hospitality Fielden’s expansion will target on-trade venues, specialist whisky retailers, luxury hospitality partners, and experiential consumer activations. In the regional hubs of Hong Kong and Singapore, it will aim to on-board influential whisky connoisseurs through spirits education within high-end hospitality and premium retail settings. In burgeoning premium spirits markets such as South Korea and mainland China, Fielden will tap into their cocktail culture and interest in craft and luxury import brands, respectively. “Every Fielden bottle reflects the beauty of the English countryside, the diversity of our fields, and our commitment to farming in harmony with nature,” said Fielden CEO Tristram Coates. “We believe consumers will be drawn to Fielden’s distinctive character and pioneering approach, and we’re delighted to have Nimbility’s expertise and network supporting our growth across the Asia-Pacific region.” According to Manuel Arce, Nimbility’s spirits and non-alcohol director, “today’s consumers are looking for authenticity, sustainability and new flavour experiences, and Fielden delivers on all three. As awareness grows, we see significant potential for Fielden to become one of the most exciting emerging whisky brands across the region.” Related news £130 whisky cask bought in 1971 now valued at £270,000 Scientists have found out what causes 'tropical' aromas in whisky United Spirits accused of 'misleading' whisky maturation claims

Benromach Distillery in Speyside will launch its new flagship expression, Benromach 12 Years Old, on September 3. The single malt is matured exclusively in first-fill Sherry casks and bottled at 46% abv. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYThe release joins the distillery’s signature range alongside the 15 and 21 Years Old. Its flavor profile is rich and fruity, reminiscent of fruitcake, with raspberry and orange notes, cracked black pepper and a touch of smoke, according to official notes from the brand. Benromach Distillery is located in the historic town of Forres. It was founded in 1898 and acquired by family-owned Gordon & MacPhail in 1993. The distillery was restored and reopened in 1998, with the aim of reviving a lost Speyside whisky style. Using time-honored methods, Benromach creates whiskies with a delicate hint of smoke, reflecting the character of Speyside single malts of the past. “This release marks an exciting milestone for the distillery,” said Murdo Mackenzie, Benromach distillery manager. “As our whisky stocks have continued to mature, introducing a 12-year-old single malt has always been part of our long-term vision. It’s allowed us to create a rich whisky with great depth, all while staying true to our distinctive subtly smoky character.” Mackenzie added: “With an ABV of 46%, we’re able to showcase more of the whisky’s natural character, texture and flavour.” 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. Stuart Urquhart, operations director and fourth-generation family member, said the release “feels really special to all of us here at Benromach.” “At our family-owned distillery, we’ve worked hard to recreate the character that once defined our home here in Speyside – a rich single malt whisky with a delicate hint of smoke – and this spirit does just that,” he said. Urquhart confirmed that the distillery’s 10-year-old single malt will remain readily available. Whisky critic Neil Ridley described the expression as “more than just a new age statement for the distillery.” “For me, peat smoke and Sherry have always been a match-made-in-heaven and this new release is a perfect example of how truly harmonious they can be together,” Ridley said. Benromach 12 Years Old will retail at £45. It will be available via Benromach’s website, specialist retailers, the distillery visitor center and in selected international markets.

SCOTCH at The Balmoral has unveiled a new experience allowing guests to hand-fill, sign and take home a bottle of the oldest single malt ever released by Deanston. The experience launches this August and is available solely at the Edinburgh whisky bar. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYGuests can fill their own bottle directly from the bar’s own barrel. The 21-year-old liquid is a full-bodied Highland single malt matured in Palo Cortado sherry casks. It was selected by SCOTCH Manager Ross Barr and his team of Whisky Ambassadors. The expression is not available anywhere else. With enough liquid for just 80 bottles, the release offers a limited opportunity for collectors and whisky lovers. Guests can enjoy the whisky by the dram for $40 (£30) per 25ml serve. 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. Alternatively, they can purchase and personalize their own bottle to take away for $335 (£250). As part of the experience, guests are invited to sign their bottle. This creates a keepsake celebrating one of Deanston’s most notable releases. "This is an incredibly special opportunity for our guests to engage with whisky in a way that normally only possible in distilleries themselves," said Ross Barr, SCOTCH Manager. "From hand-filling and signing their bottle to tasting an exceptionally rare liquid, the experience brings a new level of personalisation and exclusivity to SCOTCH." The bottling further strengthens SCOTCH’s reputation as a destination for rare and collectible whiskies. Deanston distillery sits in the village of Doune, Stirlingshire, and is owned by Distell International. The site was converted from a former cotton mill in 1965 and produces unchill-filtered single malts. The Balmoral is a five-star hotel located on Edinburgh’s Princes Street. It forms part of the Rocco Forte Hotels group. SCOTCH, the hotel’s whisky bar, holds a collection of rare and collectible bottlings and employs a team of Whisky Ambassadors to guide guests. To enjoy the experience, guests can visit SCOTCH at The Balmoral or email [email protected] for more information.

An interest in science and an inherent desire to explore new possibilities led Michael Henry to start brewing his own beer from home while studying for his biology and chemistry A-levels. That, paired with an upbringing in a Northern Ireland community where whisky is woven into the fabric of everyday life, set him on the path to becoming Master Blender at Loch Lomond Whiskies, one of the most imaginative distillers in Scotch whisky. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYHenry gained his first taste of distilling at Bushmills, his local distillery in Northern Ireland. He worked there during his summer holidays when he was studying Brewing and Distilling at Heriot-Watt University, before taking jobs at the Bass Brewery and Tennent’s Brewery in Glasgow. “Science definitely influenced my interest in flavour and the many ways it can be created, which has been a constant throughout my career,” he says. “I spent more than a decade in the beer industry after I graduated, where I gained a deep understanding of flavour creation through fermentation and malted barley.” Henry joined Loch Lomond Whiskies’ blending team in 2007, at a point when the whisky industry was growing fast and he saw the chance to have far more influence over the blending process at an independent distiller. Today, Loch Lomond Whiskies is one of the fastest-growing single malt brands in the world, leveraging its innovative approach to whisky making to create a diverse and distinctive portfolio. A true trailblazer, it is a distillery driven by genuine determination to do things differently – a style which suits Michael’s own curiosity. “Working on Loch Lomond Whiskies gives me the freedom to use my imagination and shape the whisky’s flavour from the very moment of distillation,” he says. 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. That freedom comes, in part, from Loch Lomond’s willingness to look beyond the conventional Scotch whisky playbook. Rather than being bound by established approaches to distillation, the distillery has built its process around the question of what else might be possible, using its unusual stills, long fermentation times and extensive production capabilities to explore flavour from a different starting point. “We’re the only Scotch distillery to use both traditional swan neck stills and our unique straight neck stills, and the latter is fundamental to the character of the whisky we create here,” says Henry. “Unlike many distillers, we don’t rely solely on maturation to define the final flavour profile. Instead, we balance the influence of the cask with the character created in our straight neck stills, giving us greater control over the spirit from the outset. It’s this combination that helps create Loch Lomond’s signature style, with its distinctive notes of fruit, honey and soft smoke.” That versatility is a defining strength of Loch Lomond. Its ability to create an exceptional breadth of new make spirit styles, from peated to unpeated, and from single grain to single malt, is unmatched. Yet for all the variety in the spirit it produces, there is a clear thread running through the portfolio, with every whisky created being unmistakably Loch Lomond. “It’s what we do best,” he says. “Thinking outside the traditional Scotch playbook, and leveraging our distilling capabilities to create surprising, flavour-forward malts that make people excited to drink.” For Henry, imagination is therefore more than a personal trait. It is part of the distillery’s approach to whisky making, experimenting with what the equipment can do and putting flavour ahead of convention. Asked to name his favourite Loch Lomond expression, Henry doesn’t hesitate. “Loch Lomond 12 Year Old Perfectly Balanced would have to be my favourite, as it’s the most representative of the distillery and is the best example of our signature distillery style.” That signature style can be traced back to the straight neck stills first installed at the distillery in 1966 by its original owner, Duncan Thomas. Six decades on, they remain at the heart of Loch Lomond’s spirit of innovation and exploration. To mark the milestone, Loch Lomond Whiskies will launch Golden Week from 7 September – a global celebration inviting whisky drinkers around the world to discover the distillery’s boundary-pushing approach to whisky-making for themselves. Promotions are running all week for Loch Lomond fans. To find out more about Golden Week visit www.lochlomondwhiskies.com

The Speyside-based Benromach Distillery, has announced the launch of a new flagship release. Benromach 12 Year Old (46% ABV), which joins the distillery’s signature range alongside its 15 and 21 Year Old expressions, is a single malt Scotch whisky, matured exclusively in first-fill Sherry casks. This latest release is said to deliver notes of spiced cinnamon buns and stewed raisins on the nose, followed by rich fruitcake, vibrant raspberry, orange, cracked pepper and gentle smoke on the palate. Located in the historic town of Forres, Benromach Distillery was founded in 1898 and acquired by family-owned Gordon & MacPhail in 1993. The distillery was carefully restored and reopened in 1998, with the aim of reviving a lost Speyside whisky style. Using time-honoured methods, Benromach creates award-winning whiskies with a delicate hint of smoke, reflecting the character of Speyside single malts of years gone by. Commenting on the launch, Murdo Mackenzie, Benromach Distillery Manager, said: “This release marks an exciting milestone for the distillery. As our whisky stocks have continued to mature, introducing a 12-year-old single malt has always been part of our long-term vision. It’s allowed us to create a rich whisky with great depth, all while staying true to our distinctive, subtly smoky character. With an ABV of 46%, we’re able to showcase more of the whisky’s natural character, texture and flavour.” Stuart Urquhart, Operations Director and fourth-generation family member, added: “This release feels really special to all of us here at Benromach. At our family-owned distillery, we’ve worked hard to recreate the character that once defined our home here in Speyside – a rich single malt whisky with a delicate hint of smoke – and this spirit does just that. The team has put their heart and soul into making this whisky, and we can’t wait to share it. And lovers of our 10-year-old single malt needn’t worry; it will still be readily available.” Benromach 12 Year Old will be available later this month via the distillery’s website and specialist retailers, for a RRP of £45.00. Leave a comment

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Glenfiddich is one of those whiskies almost everyone recognizes, even people who don’t drink much Scotch. The green triangular bottle is instantly recognizable, and for a lot of drinkers it was the first single malt they ever tried. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYBehind that familiarity, though, is a family business running for well over a century, a distillery built largely by hand, and a decision made in the 1960s that changed the way people around the world buy Scotch. Here are five things worth knowing about Glenfiddich. 1. It Was The First Single Malt Marketed To The World For most of the 20th century, malt whisky was something that was sold to blenders by the cask. The biggest names at the time were Johnnie Walker, Dewar’s, and Haig, and the distilleries behind them stayed largely anonymous. In 1963, William Grant & Sons decided to do something different and began actively promoting Glenfiddich outside Scotland, first in England and then further afield. Whisky writer Charles MacLean told VinePair that the company “was very farsighted in starting to promote their single malt,” adding that “they had a 10-year first-mover advantage of the rest of the industry.” The bottles from that period didn’t actually say ‘single malt’, because there was no established name for the then-brand-new category. So, Glenfiddich was sold first as Straight Malt and then as Pure Malt. Whatever name was used, once it became clear there was money in selling whisky under a distillery’s own name, other producers followed, and MacLean’s figures show how quickly the shelf filled up. There were 27 single malts on the market in 1980, and 104 by 1989. 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. Naming conventions caught up, of course, and today single malt whisky is a universally recognized category. 2. The First Spirit Came Off The Stills On Christmas Day 1887 The company behind Glenfiddich takes its name from William Grant from Speyside. Grant spent around 20 years at Mortlach Distillery in Dufftown, starting as a bookkeeper and working his way up to a managerial role, before deciding to build something of his own a short walk up the road. Construction started in the summer of 1886, and according to William Grant & Sons, he did the work alongside his nine children and a single stonemason. He kept costs down wherever he could. The equipment came second-hand from the Cardhu distillery, and combined with the lot, reportedly cost him £119, 19 shillings, and 10 pence. The whole build came in at a little over £700. Spirit ran from the stills for the first time on December 25, 1887, which is why 1887 still appears on every bottle, and why the date sits next to the stag on the packaging redesign the brand unveiled in 2026. 3. Glenfiddich Remains In The Grant Family Most of the historic names in Scotch whisky are now owned by large parent companies like Diageo or Pernod Ricard. However, Glenfiddich and William Grant & Sons remain wholly owned by descendants of William Grant. Ownership like this has practical consequences in an industry where money goes into a cask and doesn’t come out for a decade or more. Speaking to The Spirits Business in 2016, Kirsten Grant Meikle described the family’s thinking in terms of long horizons and said, “we consider ourselves to be custodians of the brand, not owners of the business.” You can see the same instinct in the physical site. In the 1950s, the family put its own coppersmiths and a working cooperage on the grounds rather than relying on outside contractors, which is an investment that only pays back slowly. 4. The Name Comes From The Glen; The Stag Comes From A Painting Glenfiddich is the anglicized form of the Gaelic Gleann Fhiodhaich, which William Grant & Sons translates as “valley of the deer.” The distillery sits in the glen of the River Fiddich, known in Gaelic as Fiodhach, so the name is straightforwardly geographical in origin. The stag on the label came much later. It is drawn from Sir Edwin Landseer’s 1851 painting The Monarch of the Glen, one of the most reproduced images in Scottish art, and scotchwhisky.com dates Glenfiddich’s adoption of it to 1968, five years after the company started selling the whisky abroad. The painting had already been used to advertise Dewar’s blended whisky and Pears soap before Glenfiddich got to it. The 2026 packaging redesign redrew the stag again and framed it with the founding year. On pronunciation, plenty of people say “Glen-fid-itch”, but the correct pronunciation is “Glen-fid-ick”, like in ‘kick’. 5. Almost Everything Happens On Site Glenfiddich runs 16 wash stills and 27 spirit stills, giving it an annual capacity of 21 million liters of pure alcohol as of 2024. It sits alongside The Glenlivet as one of the largest malt distilleries in Scotland by capacity. For such a huge operation, William Grant & Sons manages to keep most of it within the borders of Dufftown. Glenfiddich is one of only three Scottish distilleries that bottles on site, so mashing, distilling, maturing, and a portion of the bottling all happen within the same boundaries. Glenfiddich was also early to the idea that tourists might want to see just how whisky is made. The visitor center opened in the summer of 1969 under Charles and Sandy Gordon. It was the first of its kind for the Scotch whisky industry. Whisky tourism is now worth a considerable amount to Scotland, and nearly every distillery of any size runs tours. Glenfiddich: An Enduring Scotch Whisky Icon More than sixty years after Glenfiddich went looking for drinkers outside Scotland, the results are visible in every whisky aisle and every distillery parking lot. If you want to go deeper, our guide to the core range covers which bottles give you the most for your money, and our news piece on the 2026 packaging redesign looks at how the brand is presenting itself now.

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Replaced By Robots Find Beauty in Uncertainty on “Whiskey, Bourbon, Gin or Rye" - Jennifer Gurton - 3 hours ago - 5 min read Replaced By Robots are leaning into their most human instincts yet. The genre-blurring trio returns with new single “Whiskey, Bourbon, Gin or Rye,” a wandering alternative rock ballad that trades easy answers for the uncomfortable uncertainty of falling in and out of love. The release arrives ahead of the band's forthcoming second mini-record, The Experiment #2, following their debut project, The Experiment #1. Made up of Goolkasian of The Elevator Drops, multidisciplinary artist Heather Joy Morgan, and Adam Wade of Funeral Party, Replaced By Robots have built their identity around refusing to sit comfortably inside one genre. Atmospheric guitars, new-wave electronics, post-punk edges, and cinematic textures collide throughout their work, creating something that feels caught somewhere between a half-remembered past and an imagined future. “Whiskey, Bourbon, Gin or Rye” pulls that experimentation into a surprisingly intimate space. Rather than overwhelming the track with production, the trio allows it to breathe, giving its organic rock foundation room to meander as the song wrestles with love, doubt, and the nagging question of whether walking away or staying was ever the right decision. Producer Terry Palmer makes a guest appearance on lap steel, doubling Adam Wade's winding slide-guitar lines and adding another layer of warmth to the track's hazy atmosphere. There is something compelling about how little “Whiskey, Bourbon, Gin or Rye” tries to resolve. Its nostalgia never becomes imitation, and its simplicity leaves space for the emotional mess underneath to linger. For a band that describes itself as “obsolete bohemians” creating music for “the end of the world & the day after,” their latest release suggests that even at the apocalypse, somebody will still be sitting around wondering whether they screwed up a relationship. With The Experiment #2 on the horizon, “Whiskey” adds another unpredictable piece to Replaced By Robots' ongoing musical and visual universe, proving that sometimes their strangest experiment is simply letting themselves sound human. “Whiskey (…Bourbon, Gin or Rye…it’s alright to cry)” is described as your most human creation yet. What happened during the writing process that made you realize you were revealing a different side of Replaced By Robots? GOOLKASIAN: Have you ever been driving and accidentally gone the wrong way but stubbornly tried to see if you could serendipitously carry on and find a better route only to eventually give up and stupidly backtrack? I left a perfectly great long-distance relationship on Christmas to be with a girl that seemed pretty ok who lived a lot closer to home. Instantly I felt like I had gone the wrong way, but I kept trying to make it work out.  I recall spending my vacation in a horrible snow squall on a frozen lake while Heather was in Sunny Clearwater Beach crying under palm trees. I mean, the lyrics are almost verbatim. It is a song from the heart. "I left you in a moonlit destination with a broken heart and your expectations crushed” The song explores repeatedly falling in and out of love while never feeling completely certain you made the right decision. Why was that emotional uncertainty something you wanted to leave unresolved rather than give the song a clear conclusion? Yes, It’s not a Hollywood movie; it’s a relatable real-world experience. Was just thinking it’s like if J. Alfred Prufrock fell in love. He too would always still be wandering and wondering, on the beaches...with peaches. There’s an interesting contrast between the song’s deeply human subject matter and the larger futuristic, technology-driven world surrounding Replaced By Robots. How important is that tension between humanity and technology to the identity of the project? So there is a ghost-in-the-machine thing that happened in the recording of this. The song started out as a stripped-down acoustic song, and we started adding more and more music to it. Towards the end, the song really builds into a crescendo with swirling guitars and keys. Adam Wade really was like full of a flurry of colors to add to the ending. So in trying to capture all of this, the computer started to fragment and sputter, and we captured some of that at the end of the recording. It almost sort of digitally falls apart and decays. It’s almost as if the digital world didn’t know how to handle the overload of actual emotions. What actually gave me chills was, later, when making the video, I decided I wanted to use a bit of AI video to create a very FAKE beauty pageant instead of being too literal. I used a lot of real footage as well, but really artistically wanted some FAKENESS for contrast. In the crescendo again, the digital portions added a weird scene where basically the machine people (the Cast) started waving back at me and literally looked sad that the video was ending. Like they were having fun in this beautiful land we’d created and did not want to go back into the machine. I thought at first I was just crazy from editing too long, but when I showed the video to the band and friends. They all remarked on that part as well. It gives me chills. Terry Palmer’s lap steel doubles Adam Wade’s slide guitar lines on the track. What did that combination bring to the song, and how did it help you create the warm, slightly surreal atmosphere you were looking for? Adam wrote all these great guitar parts and the drums and added keys. It’s tough keeping up with him. The slide was a last-minute addition, and so he played it with a nine-volt battery. It was cool, but some parts really skipped out in my rushed recording of it. Terry doubled it on lap-steel guitar in the studio as he was mixing so it would really come through. All of this adds to the unique mixture of organic and digital decay (not delay) that gives the song an edge. “Whiskey, Bourbon, Gin or Rye” is part of your upcoming The Experiment #2. How has the idea behind “The Experiment” evolved since the first mini-record, and what new territory are you exploring this time around? All the records are presented as singles from our cool Mini-EPs, short Albums for modern humans with limited attention spans. The experiment #1 was an introduction from the Laboratory with a varied collection of songs. The experiment #2 will feature Whiskey and some other songs which also lean a bit more organic and from the heart. Lots of human emotions. The experiment #3 (Spring 2027) is sounding definitively more machine-centric. I LOOOOVE it. We are not trying to create GOTH, or FOLK, or PUNK. We are just experimenting and having fun being ourselves. We are obsolete bohemians; we look around and play with the wreckage, creating songs and visuals that make us feel alive.

Scottish distiller Eden Mill has extended its afternoon tea series with a new seasonal Gin Afternoon Tea at its St Andrews distillery. The experience launches on Sunday 6 September and runs every Sunday until the end of the year, priced at $60 (£45) per person. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYThe launch follows three sell-out afternoon tea events held over the summer. The new experience showcases autumnal flavors through a selection of sweet and savory treats. Each booking includes two Eden Mill gin cocktails. Dundee’s Machair Bakery returns to create the menu. The bakery will provide cakes, freshly baked scones and preserves. Guests will also receive a 10% discount voucher for the Eden Mill distillery shop. Hamish Maclean, senior brand manager at Eden Mill, said: "There’s something pretty special about St Andrews at this time of year, and we wanted to capture that through seasonal flavors. Brilliant local cakes and scones from Machair Bakery are perfectly paired with some exquisite Eden Mill cocktails." 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 distiller confirmed further seasonal events are planned as the year progresses. "We’ll keep up the seasonal theme through the rest of the year too, from celebrating the Home of Golf in October to something suitably festive as Christmas approaches," Maclean said. "It’s the perfect excuse to spend a cosy Sunday afternoon with us at the distillery." Bookings are available now via the Eden Mill website. Eden Mill was founded in 2012 and is based in St Andrews, Fife. The distillery produces gin, whisky and other spirits, and is known for its links to the town widely regarded as the Home of Golf. The company opened its new distillery and visitor experience in 2024, marking a significant expansion of its operations in the area. Eden Mill sits within Scotland’s competitive gin category. The country remains the largest producer of gin in the UK, accounting for the majority of the nation’s output. The distiller’s afternoon tea series forms part of a broader push toward experiential tourism among Scottish producers, as brands seek to drive footfall and deepen consumer engagement at their sites.