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Brown-Forman CEO: US whiskey demise ‘exaggerated’ By Nicola CarruthersThe CEO of Brown-Forman has played down the demise of the American whiskey category, stating that “interest is very high” despite declining sales. Brown-Forman reported a 1% organic sales drop for the first quarter (Q1) of its fiscal 2027 year. The US firm’s whisky portfolio was flat organically with the core Jack Daniel’s Tennessee whiskey also stagnant. The Jack Daniel’s family of products was also down by 1% with double-digit drops for the Honey and Fire flavours. The only American whiskey brand that managed to grow was premium Bourbon Old Forester, which was up by 1%. Speaking to analysts after the publication of the results, outgoing CEO Lawson Whiting told analysts that the company continues to face a “difficult challenge” with Tennessee whiskey in its larger markets – the US, Germany, France and Spain. Whiting called them the “big black label markets” referring to the flagship Jack Daniel’s Old No.7 whiskey. “We continue to push in the United States, and particularly, we have got a lot of consumer communications going on right now,” he noted. “I think we remain pretty excited about the different things that we are doing to promote the brand. I think it has gotten much better, in my opinion, in the last couple of years compared to where we were for a while. A lot of those things are improving.” However, he cautions that the US “has not really improved” for both Brown-Forman and “many of the largest brands” in the country. “You look across that top 25 sort of list, and there is a lot of struggles in there. It is just a difficult market right now, and it is a difficult market for these largest brands that have difficulty getting away from really the TDS [total distilled spirits] trends that are out there.” He questions the health of the US whiskey category currently, adding that while Nielsen data shows 20 categories in decline with only ready-to-drink (RTD) in growth, that the “single strongest category is US whiskey”. “Tequila has now fallen several points behind US whiskey,” Whiting added. “It is down a half a point.” He makes this point as he has seen many in the industry have become “less enthusiastic about the category” but he believes that American whiskey’s demise has “been a bit exaggerated”. With many facing cost challenges, he says there is still consumer demand out there. “I look at our own brands, and I look at things like the Kentucky Bourbon Trail and visitor counts and the types of folks that are coming into our distilleries,” he says. “A lot of what we do now is sort of super, ultra-premium tastings, things that you pay a lot more for. That is still in huge demand. The interest in the category remains very high. I think the category is healthier than maybe the general feeling is around the category.” The CEO also says that pricing for Jack Daniel’s in the US has gone up, while the US whiskey category is “down 0.6%”. “Relatively, that is pretty rational,” he affirms. “I think we were all nervous it could have gotten worse.” He says the company has maintained a “low-but-slow price increase strategy”, adding that “in this market, we will take 1% price increases on Jack Daniel’s black label.” Whiting also called Woodford Reserve a “very strong brand”, adding that it has been one of the strongest of the top 25 brands in the US in recent years “in an environment where hardly anyone is showing any growth”. During the latest quarter, Woodford Reserve was flat in organic sales, following 4% full-year growth for fiscal 2026. “We have global aspirations for the brand,” he noted, adding that there are “real opportunities” outside of the US. Whiting confirmed there are no plans to bring its price down. “So of all the brands in our portfolio, it is not one that I worry a whole lot about. We would love it to grow a little faster than it is right now, but it’s still a very healthy brand and doing well.” Echoing comments earlier in the year, Woodford Reserve is seen as the company’s “next big opportunity” on a global scale. Bulk sales bottom out: ‘less of a headwind going forward’ Meanwhile, Brown-Forman’s bulk business has plunged by more than US$100 million to US$30m over two years as demand for barrels drops. It was cited as one of the major contributors to the company’s Q1 drop, alongside Tequila. The non-branded and bulk arm of the business plummeted by 61% in organic revenue in Q1, due to lower barrel sales. Whiting told analysts that excluding the barrel sales, the firm’s Q1 performance was “relatively strong” and would be “about flat”. The CEO explains that “demand for barrels from Scotch and Irish whiskey producers remains well below the unusually high levels we experienced a couple of years ago”. He noted: “We expect continued pressure on used barrel sales, but we expect the impact to moderate through the remainder of the year, and the year-over-year dollar impact on net sales will be significantly less.” Whiting also gave an explanation for the decline of its bulk business, which hit its peak two years ago. “Fiscal 2024, so call it two years ago, we peaked out over US$100 million a year in barrel sales, which has an extremely high gross margin because the barrels depreciate over the time that they are ageing. When we actually sell them, it has always been a great margin business. It ended last year around US$30 million, and we expect a pretty significant drop again this year. “You are talking 80-plus million dollars in less profitability from barrel sales in two years. I just do not think that is necessarily part of the story of Brown-Forman. We really have not expanded upon it, but it has been a huge headwind for us. “Having said all that, it cannot get any lower. There is just not that much farther to go. It will be less of a headwind going forward, which is starting to give us a little more confidence, too, in the outlook.” Jim Peters, executive vice-president and chief financial officer at Brown-Forman, told analysts that the company would also release some of its “more expensive barrel whiskey” during the year. Global markets ‘healthier than the US’ Whiting was also asked about the oversupply challenges in the US whiskey industry, with the CEO responding that the latest data (from the Kentucky Distillers’ Association in January) is “pretty old”. Talking about Jack Daniel’s, Whiting called it “by far the largest” US whiskey brand in terms of exporting. He added that the international markets “have been healthier than the US”, warning that for US-only brands “it has been tough”. “Lots and lots of companies overproduced during the boom years, and that is why you are seeing so many closures and different things right now,” he continued. “So part of it is the international market. So those have been stronger, as I said. So that is helping to continue to move inventories. “We also have an obviously very large RTD business and a very large Jack flavours business, all of which have been pretty healthy, and much of which is outside of the United States, too.” Jack Daniel’s Blackberry, which was launched last year, has helped to offset some of the declines for the brand. It has been called “one of the most successful innovations” in the company’s portfolio, and has since expanded to 30 markets. Addressing the current situation, Whiting said: “There is a term called new fills, which is basically filling up a new barrel. It was down 30% in calendar 2025. We do not know what the number is, but I can almost guarantee you it is going to be at least 30% this year.” He explains that he “cannot imagine” that companies are “increasing their production levels right now”. ‘Brutal’ time for craft brands Whiting added: “We have been saying this for at least a year. Basically, the big suppliers that control most of the inventory out there are acting rational, and they are all bringing down their inventories. “Some are closing, some are just slowing shifts or doing whatever it is, but

‘A defining moment’: Can Chris Hemsworth put Australian whisky on the world map? Despite the trophy-filled cabinets, we’ve never been able to crack the US whisky market. The industry reckons a hyper-masculine, down-to-earth Aussie actor could be the hero we need. Walk into the whisky aisle of a liquor store anywhere in the world, and you’ll see sections for Japanese, Irish, American and Scottish varieties. Distillers in Australia are hoping that one day we might get a shelf of our own too. With the news world-renowned Australian actor Chris Hemsworth has joined Sydney’s Archie Rose Distilling Co as co-owner, we might be one step closer. Hemsworth, best known for playing Thor in the Marvel movies, is working alongside Archie Rose founder and co-owner Will Edwards to play a key role in launching the brand into the US – the world’s second-largest whisky market – at the end of the year. The news sent a ripple of excitement through the local spirits industry, raising hopes it could ignite global interest in Australian whisky and open a path for other brands to follow. “There are going to be some defining moments in the history of Australian spirits, and this is definitely one of them,” says Dave Vitale, founder of Starward Whisky in Melbourne. Restaurant reviews, news and the hottest openings served to your inbox. Sign upAccording to Stuart Gregor, managing director and chief executive of Tasmania’s Lark Distillery, “It will be one of those things that benefits us all, even those who don’t have Thor in their corner.” Carolyn Miller, founder of strategy consultancy the Honeycomb Effect, and a former Gruen TV panellist, thinks the partnership between Hemsworth and Archie Rose will play well overseas. “When you look at whisky marketing, it’s really dominantly marketed at men, and Chris Hemsworth as Thor especially embodies that hyper-masculinity,” says Miller. “Aussie blokes also have an international reputation for being real men”. Choosing someone so famously Australian to be the face of the brand also speaks to the provenance of the whisky, Miller says. “Australia as a brand is more premium than it once was. There’s certainly still a sensibility of the outback and the wilderness, but it’s not necessarily “throw a shrimp on the barbie” or Crocodile Dundee … the ruggedness is more of a Hemsworth ruggedness, that is, down to earth but also super high quality.” Hemsworth is the biggest Australian there is, says Edwards, the Archie Rose founder. “In terms of being able to tell the story to consumers, there’s no better guy.” Part of that story is what Australian whisky actually is. Archie Rose is one of many locally produced spirits that can be considered Australian in style, displaying unique flavours and qualities that reflect our local grains and unique maturation climate. It’s these qualities that have led Australian whisky to rank among the best in the world. In 2014, Sullivans Cove in Tasmania became the first distillery outside of Scotland or Japan to take out the world’s best single malt whisky award at the World Whiskies Awards. It has since won the title three more times, something no other distillery has done before. Meanwhile, Archie Rose has won world’s best rye whisky twice, and picked up more than 450 awards since opening in 2015. But for all the trophy-filled cabinets, Australian whisky remains a marginal player in global trade terms, and no local spirit brand has managed to break the mass market. Australia’s global whisky exports are tiny by comparison. According to World Integrated Trade Solution data, we exported roughly US$53.6 million worth of whisky in 2024 against the UK’s $US7 billion. Most of that stayed close by, with New Zealand our biggest market at $US16 million, followed by China at $US6 million and South Korea at $US5.5 million. “Whisky is a $US100 billion global industry of which Australia currently has less than 0.1 per cent share,” says Andy Gaunt, chief executive of Sullivans Cove. Only a handful of Australian whiskies are sold overseas. Among them, Melbourne-based Starward and The Gospel can be found in the United States, Sullivans Cove and Morris Whisky are available in the US, Europe and Asia, and Lark in pockets of Asia. Most is sold exclusively at home, in a domestic market also dominated by imported Scotch and bourbon. Ask distillers what’s holding the industry back and the list is long. Domestically, Australia’s alcohol excise is among the highest in the world, currently $110.15 per litre of pure alcohol, making it difficult to build up the funds needed to expand. On a bottle of Starward Two-Fold whisky priced at $80, the excise works out to be around $30, says Vitale. Supply is another problem, craft distillers need to plan their production schedules 10 or more years ahead due to maturation periods, and just don’t have enough stock to service new and growing markets. “We’ve been out of stock for many years,” says Gregor. Then offshore, there are import tariffs and trade barriers, distribution and logistic constraints. “[Exporting whisky] is just a massive, massive logistical exercise,” Gregor says. “Which is why these big companies dominate the global spirits business.” One thing that comes up time and time again is awareness, and the fact that Australian whisky as a category isn’t known or understood. Starward launched into the US in 2018 with backing from drinks giant Diageo, which helped smooth the path, though Vitale still spent five years on the ground getting to know the market. “The main challenge we faced was awareness,” he says. “So, having a celebrity as part of the team that can help you get that door open will be a game-changer for Archie Rose, most definitely, but also for every Australian distillery”. Hemsworth also comes with a reach that money can’t buy: a social media audience of 100 million, including 58 million on Instagram, which is more than any other Australian celebrity. “Getting 20 million views on YouTube or 20 million shares on Instagram or Facebook can really help you break through in the US, and for that, you need to have Chris Hemsworth, or Margot Robbie or Hugh Jackman,” says Gregor. So, how much can the God of Thunder actually do? Can he make Archie Rose a household name, and carry the Australian whisky industry on his back? That remains to be seen. But what he can do is bring attention to the industry, not just from the whisky connoisseurs and collectors, but from everyday drinkers. “If Chris Hemsworth is having an Archie Rose on Jimmy Fallon next year, a lot of people are going to notice.”

Sotheby’s will stage its inaugural Nightcap Wine & Spirits Festival at its Breuer building in New York from 16–19 September 2026. The whiskey highlight of the event is the Whisky & Whiskey live auction, running 3–18 September, which features The Wax Top Collection, the single largest offering of Willett Family Estate ever to come to auction at one time. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYThe Wax Top Collection comprises 328 bottles. It offers what Sotheby’s describes as “an exceptional opportunity to acquire some of the rarest and most sought-after bottles from one of America’s most revered whiskey labels.” The wider sale features more than 250 additional bottles. These span Pre-Prohibition and Prohibition-era whiskeys, rare Scotch, and Japanese single malts. Among the collection’s highlights are Willett Family Estate Single Barrels and the sought-after “Epic Ryes.” These include Doug’s Green Ink (est. $13,000–15,000/£9,700–11,200 each) and Iron Fist and Velvet Glove (est. $10,000–15,000/£7,500–11,200 each). The sale also features the 4/6/1993 vintage Willett Family Estate barrels. Sotheby’s calls this “a mythical run of high-age-statement bottlings that are exceptionally well known among Willett collectors.” Highlights of that run include the Willett Family Estate Single Barrel Bourbon “The Wheated Patriot” 21 Year Old (est. $7,000–9,000/£5,200–6,700). Several Wheated A, B and C Barrels that have never previously appeared at auction are also offered, including the C70A (est. $7,000–10,000/£5,200–7,500). 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 standout lot is an A.H. Hirsch Reserve 18 Year Old 46.5% ABV 1974 (est. $20,000–30,000/£14,900–22,400). All aged Hirsch was distilled in 1974, a landmark vintage for collectors. The sale also includes a 21-bottle single-owner collection titled “Acquired from The National Distillers Museum Collection,” with all proceeds benefiting World Central Kitchen. Its highlights include a Mount Vernon Rye 1874 (est. $4,000–6,000/£3,000–4,500). A Bowmore ARC-54 Year Old 44.3% ABV 1968 (est. $40,000–60,000/£29,900–44,800) will also be offered, with proceeds benefiting The Foundation of Hope. The whisky was aged for more than half a century in Bowmore’s No. 1 Vaults. The auction follows a record first half of 2026 for Sotheby’s Wine & Spirits, which generated $49.25 million in sales. The year began with The Great American Whiskey Collection, which totaled $2.5 million, setting a record for the most valuable American whiskey collection ever sold at auction.

Jackton Distillery has launched RAER Single Malt Scotch Whisky, The Inaugural Release, from the family-run Kean farm outside Glasgow. The first bottles will ship on Friday 4 September 2026, returning locally distilled single malt to South Lanarkshire after a gap of more than 180 years. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYHistoric records suggest Jackton is the first distillery to distil, mature and bottle its own single malt in South Lanarkshire in almost two centuries. The last historic malt distillery within the modern boundaries of South Lanarkshire was Gill, near Lesmahagow, which closed in 1840. After a 186-year hiatus, Jackton filled its first cask in February 2020. The path of the Gill Burn River runs through the modern Jackton estate. Historic distilleries including Gill, Castle Hill at Carluke, Avonglen at Larkhall and Wilsontown near Carnwath form part of the area’s largely forgotten whisky heritage. “South Lanarkshire has a whisky story that many people won’t know, so this launch feels bigger than us,” said Jaynie Kean, managing director of Jackton Distillery. “The history came long before Jackton, but to bring locally distilled single malt back to this area after 180 years is incredibly special for our family and team. 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. “We laid down our first casks in February 2020, just before the world changed. Since then, we’ve watched, waited, tasted and worked towards the point where we could finally share a single malt with the RAER name on the bottle.” The Inaugural Release has been drawn from Bourbon, Pedro Ximénez, Amontillado and Oloroso sherry casks. It is bottled at 48.7% ABV, natural color and non-chill filtered. Limited to 6,000 individually hand-numbered bottles, the whisky is priced at £68. The bottle introduces the RAER View, a front-label window that changes as the whisky is consumed. Every future RAER release will carry its own RAER View. “Our first single malt is collectable, of course, but we hope people open it too,” Kean added. From 4 September, visitors to the distillery can taste RAER as part of the tour experience. The release will travel across Scotland on a roadshow from 5 to 12 September, followed by an Edinburgh event on 13 September.

The Balvenie and artist Daniel Arsham have collaborated on a special whisky that is the whole package—literally. The renowned single malt Scotch whisky distillery has recently unveiled the Eighty-Eight-Year-Old as part of its The 1931 Collection. At nearly a century aged (distilled in 1931), it’s the oldest whisky ever released by The Balvenie. To commemorate this once-in-a-lifetime spirit, the distillery tapped Arsham to create a “sculptural form” worthy of the prized liquid. In Arsham’s interpretation, the Eighty-Eight-Year-Old is presented as a “time-worn relic.” Using his signature layered visuals, he crafted eight tiers, each representing a decade during which it was distilled. The overall form was made from hand-patinated bronze, intended to mirror the textures and colors found throughout the distillery while referencing the oxidation that naturally occurs in copper over time. On its opposite side is wood, made from 88 symbolic layers of oak. At the center of the layers, acting as a pedestal for the bottle, is a copper disc formed from a decommissioned distillery still. It places a physical piece of The Balvenie’s history within Arsham’s contemporary work. The liquid is housed in a hand-blown crystal decanter that, like Arsham’s sculpture, recalls where the product was produced. It features “The Balvenie Ball,” which was inspired by the shape of its copper stills. The bottle is placed as though it was uncovered from the center of the relic, a discovery that was decades in the making but worth it all the same. “At The Balvenie, I encountered a spirit that has been carefully shaped by generations of people who have protected and refined their craft, while remaining deeply connected to their origins,” Arsham explains about the collaboration. “Much of my work explores time, material transformation, and the histories that objects carry. This collaboration has brought these themes together naturally; I wanted to create something that feels both ancient and contemporary, to make the passage of time tangible.” The Balvenie has partnered with Frieze Seoul to debut The 1931 Collection. It shows up as an immersive, sensorial performance directed by Arsham. Dancers, choreographed by Sukyung Yoo, move through eight acts across a barley-grain canvas inspired by The Balvenie’s Home Malting Floor. Their feet shift the grains, and part of the performance involves raking the particles in patterns on the stage. Accompanying them is a soundscape composed using ambient sounds from The Balvenie distillery. Occasionally, Arsham will join the performance, drawing on his own practice of moving meditation to inform how he moves his body. Learn more about The 1931 Collection on The Balvenie’s website.

Glengoyne has unveiled its new Scottish Oak 17 Year Old, a limited-edition Highland single malt finished in rare virgin Scottish oak sourced just five miles from the distillery. Scottish whisky lovers have a new bottle to add to their wish lists, as Glengoyne launches the latest expression in its acclaimed Oak Masters’ Series. The Glengoyne Scottish Oak 17 Year Old arrives on 3 September 2026, following previous Oak Masters’ Series releases White Oak in 2024 and Mizunara Oak in 2025. Priced at £180 for a 700ml bottle, the limited release is bottled at 51.6% ABV and will be available through the official Glengoyne website, the Glengoyne Distillery Shop, specialist retailers and selected bars and restaurants around the world. A Whisky Shaped by Scottish Oak The Oak Masters’ Series explores how different varieties of oak can influence Glengoyne’s naturally fruity, unpeated spirit. For the Scottish Oak 17 Year Old, the whisky spent the majority of its 17 years maturing in Glengoyne’s classic refill bourbon and refill sherry casks. Selected parcels were then transferred into virgin Scottish oak casks, where they were finished for up to two years. The finishing process was tailored cask by cask, designed to complement rather than overpower Glengoyne’s signature orchard-fruit character. The result is a whisky combining fruit-forward sweetness with warming spice and subtle oak influence. Whisky Made with Locally Sourced Oak One of the most distinctive elements of the new release is the provenance of its casks. The Scottish oak used for the whisky was sustainably sourced from woodland around Killearn, a village located just five miles from Glengoyne Distillery. While Scottish oak (Quercus petraea) grows across Europe, native Scottish oak woodland is considerably less common than in many neighbouring European countries. This makes genuinely Scottish-grown oak a particularly rare resource for whisky maturation. Scottish oak is also notoriously challenging to work with, presenting difficulties when it comes to sourcing, cooperage and preventing leaks. As a result, its use in Scotch whisky remains relatively uncommon, with only a small number of producers experimenting with the wood for finishing and maturation. What Does Glengoyne Scottish Oak 17 Year Old Taste Like? According to Glengoyne, the whisky opens with aromas of heather honey, lime, stewed pear and porridge topped with raspberries, alongside chocolate cereal, almond and tropical notes. On the palate, the expression is described as full and balanced, bringing together: - Toasted oak - Fresh fruit - Oat and raisin cookies - Vanilla - Warming ginger - A hint of nutmeg The finish is long and mild, with notes of nut, vanilla, light tannins and sweet spice. For whisky fans interested in exploring different approaches to oak maturation, the release offers an opportunity to experience how locally sourced Scottish wood can influence a traditional Highland single malt. Inspired by the Scottish Colourists The Scottish landscape has also influenced the presentation of the new whisky. The gift box features an illustration inspired by the Scottish Colourists, a group of artists celebrated for their bold use of colour and expressive depictions of light and landscape. The design pays tribute to the environment surrounding Glengoyne, connecting the whisky not only to its Highland home but also to the Scottish oak used in its maturation. Already an Award-Winning Whisky Despite only launching in September, the Scottish Oak 17 Year Old has already picked up a major accolade. The expression received a Double Gold Outstanding award at the IWSC 2026, the competition’s highest distinction. Glengoyne says it was one of just six whiskies in its category to achieve the accolade this year. Glengoyne: Unhurried Since 1833 Glengoyne describes itself as a Highland single malt Scotch whisky distillery that has been “unhurried since 1833.” Located directly on the Highland Line north of Glasgow, the distillery is known for its unusually slow distillation process, running at around five litres per minute compared with an industry norm of approximately 15 litres per minute. The distillery also uses air-dried Laureate barley and soft local water, while its spirit has remained unpeated since its earliest days. Glengoyne is owned by Ian Macleod Distillers and has also developed a focus on sustainability. In 2011, it became the first distillery to trial a wetlands facility designed to treat 100% of its liquid waste, with clean water returned to Loch Lomond and spent grains converted into energy. Glengoyne Scottish Oak 17 Year Old: Price and Availability The Glengoyne Scottish Oak 17 Year Old launches globally on 3 September 2026. Price: £180 Bottle size: 700ml ABV: 51.6% Release: Limited edition Availability: Glengoyne.com, Glengoyne Distillery Shop, specialist retailers and selected bars and restaurants With its rare Scottish oak casks, local provenance and award-winning credentials, the latest Oak Masters’ Series release looks set to be one for collectors and whisky enthusiasts to watch this autumn. For more information, visit the official Glengoyne website.

Glengoyne has unveiled Scottish Oak 17 Year Old, the third instalment in its Oak Masters’ Series. The limited release launches on 3 September 2026 at a recommended retail price of £180 (US$243) per 700ml bottle, bottled at 51.6% ABV. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYThe whisky follows White Oak (2024) and Mizunara Oak (2025) in the series. It will be available from Glengoyne.com and the Distillery Shop, alongside specialist retailers and selected bars and restaurants across the world. The Oak Masters’ Series celebrates the distillery’s expertise in cask maturation. Each annual release explores the character of a different oak type. Glengoyne’s unpeated, fruity spirit provides the base for further maturation in the casks. The Scottish Oak 17 Year Old spent most of its 17 years maturing in the distillery’s classic refill Bourbon and refill Sherry 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. Each parcel was then hand-selected by the distillery’s blending team and transferred into casks made from virgin Scottish oak. The whisky was finished there for up to two years, tailored cask by cask. The finish was designed “to gently enhance Glengoyne’s signature orchard fruit with warming spice and subtle wood”. The Scottish oak was sourced from woodland around Killearn, a village five miles from Glengoyne Distillery. Scottish oak usage remains rare within Scotch whisky. It is used sparingly by only a small number of producers for finishing and experimental maturation. The wood is difficult to work with. It is prone to leaking, challenging to source and to cooper into casks. While Scottish Oak (Quercus petraea) grows across Europe, Scotland is home to significantly fewer of these native oak woodlands than many of its European neighbors. This makes genuinely Scottish-grown oak a rare and valuable resource. The release has already been recognized at the IWSC 2026. It received a Double Gold Outstanding award, the competition’s top accolade, placing it as one of just six whiskies in the category to achieve the distinction this year. The gift box’s illustration draws inspiration from the Scottish Colourists, whose bold use of color and striking light effects captured the character of the Scottish landscape. According to the official notes from the brand, the nose carries aromas of heather honey, lime, stewed pear and porridge topped with raspberries, alongside chocolate cereal, almond and tropical notes. The palate is full and balanced, with toasted oak, fresh fruits, oat and raisin cookies, vanilla, warming ginger and a hint of nutmeg. The finish is long and mild, with nut, vanilla, light tannins and sweet spice. The new release joins Glengoyne’s wider range, which includes the 15 Year Old at £79 (US$107), the Signature at £35 (US$47) and the 2013 Vintage Pedro Ximénez Cask Edition at £70 (US$95). The Sherry Oak Collection spans a 21 Year Old at £200 (US$270) up to a 30 Year Old at £1,000 (US$1,350). Glengoyne is a Highland single malt Scotch whisky distillery, founded in 1833. Sitting on the Highland Line north of Glasgow, it distils its spirit slowly, running at around five liters a minute rather than the industry norm of around 15. This gives the whisky its light, fruity character. The distillery uses air-dried Laureate barley and soft local water. It has never used peat since its earliest days. Glengoyne is owned by Ian Macleod Distillers. In 2011, it became the first distillery to trial a wetlands facility treating 100% of its liquid waste, with clean water flowing back into Loch Lomond and spent grains converted into energy powering 354 local homes a year.