威士忌日報

室蘭民報社 室蘭民報電子版「Ｗｅｂむろみん」では、「いぶりファースト」の視点で皆さまに地域の細かい情報から、全国、世界のニュースをお届けしてまいります。 https://www.muromin.jp/フルーツで電池作り　苫小牧で科学体験イベント 09月06日 北海道新聞 シンガポール派遣の中高生が苫小牧市長に成果報告　まちづくりへの提言も予定 09月06日 北海道新聞 ブルーインパルス北海道・千歳、きょう6日展示飛行　午後1時10分から、見えるエリア・天気は 09月06日 福井新聞 ブルーインパルス北海道・千歳、きょう5日に予行飛行か　見えるエリアは？6日本番は午後1時10分から 09月05日 福井新聞 苫小牧市男性職員の育休取得79.5％　過去最高を更新 09月04日 北海道新聞 名馬の個性感じる一杯　ノーザンホースパークからウイスキー　7日発売 09月04日 北海道新聞 手織りサークル「ゆのみ」作品展　8日から苫小牧の勇武津資料館 09月03日 北海道新聞 苫小牧で全国の味めぐり　うまいもの市11日から 09月02日 北海道新聞 早来アクティブバレーボールクラブが全国大会へ　苫小牧市長に必勝誓う 09月02日 北海道新聞 認知症理解深めて　苫小牧市役所でパネル展 09月02日 北海道新聞 苫小牧でオンデマンドタクシー実証　勇払地区で運行時間を拡大 09月02日 北海道新聞 ＜ヒグマ出没中＞苫小牧市丸山でクマ目撃 09月01日 北海道新聞 新聞社ランキング 新聞社の新着記事 [PR]特別企画 ピックアップ求人情報 NEW 「梱包メインのコツコツ作業!」/お皿・マグカップの梱包作業/月収30万円以上可/寮費無料/未経験OK/日払い対応 株式会社SNJAPAN 正社員 東京都 月給27万円～34万円 【仕事内容】「モクモク進められる」食器の梱包スタッフ 「自分のペースで作業したい…」 そんな方にぴったり!お皿・マグカップの梱包作業です あなたにお任せするカンタン作業 <商品確認> キズや欠けがないかチェック <保護作業> 緩衝材で商品を包む <箱詰め> 決められた手順で梱包 <最終確認> 梱包状態を確認して完了 未経験さんに嬉しいポイント 作業手順が決まってい... 詳しく見る NEW 「男性・女性どちらも働きやすい環境」/ポータブルスピーカー検品・梱包/未経験OK/コツコツ作業/長期安定 株式会社Tetote 正社員 東京都 月給27万円～34万円 【仕事内容】ポータブルスピーカー検品・梱包 音を確かめて詰めるだけ 未経験からの入社を歓迎しています。手順が決まっているので迷いません。 仕事内容 ポータブルスピーカー検品・梱包をお任せします! 本体の外観を確かめる 電源が入るか確認する 音が出るか聞いて確かめる 確認するのは見た目と音だけです 機械の知識はいりません 検品と梱包の両方に関われます 【対象となる方】目標があ... 詳しく見る 工場勤務が初めてでもOK!/製品の梱包・仕分けスタッフ/キャリア形成可能/未経験活躍 株式会社小林 正社員 東京都 月給30万円～60万円 【仕事内容】ゲーム・アニメ好き必見のお仕事!/ ガチャガチャ・カプセルトイ製造スタッフ 月給30万円以上でしっかり稼げる 「ゲームが好きだから関わりたい」 「アニメの推し活を仕事にしたい」 そんな想いをカタチにできるチャンス! おすすめポイントはこちら! ー ⏩完全週休2日制(土日祝休み) ⏩年間休日125日以上で休み充実 ⏩残業少なめ!月5時間以内でラクラク ⏩未経験歓迎!丁寧な研修を... 詳しく見る

ニュース オーケー、ウイスキー「山崎12年」「白州12年」「響」「竹鶴」など抽選販売 2026年9月6日 16:00 - 2026年9月7日～20日 受付 ディスカウントスーパーマーケット「オーケー」は、ジャパニーズウイスキーの抽選販売を9月7日から実施する。 オーケーのアプリ会員を対象（買い物実績など必要）にした抽選販売で、受取店舗と希望するウイスキーを選択して申し込む。 今回はサントリーの「山崎12年」「白州12年」「響 JAPANESE HARMONY」などに加え、「竹鶴ピュアモルト」「ニッカ フロムザバレル」といったニッカウヰスキーの商品も対象になっている。 国産洋酒の抽選販売実施について（オーケークラブ会員カードアプリ限定） 受付期間： 2026年9月7日～20日 受付： オーケークラブ会員カードアプリ内「マイページ」に表示される「抽選申し込み」ボタンから 応募・抽選条件： オーケークラブ会員カードアプリの会員であり、オーケーの店舗かネットスーパーでオーケーカードを利用した購入実績（購入回数と購入金額）があること 結果発表日： 2026年9月28日 当選者への販売価格： ・「サントリー シングルモルトウイスキー山崎 700ml（外箱無し）」（8250円） ・「サントリー シングルモルトウイスキー白州 700ml（外箱無し）」（8250円） ・「サントリー シングルモルトウイスキー山崎12年 700ml（外箱無し）」（1万7600円） ・「サントリー シングルモルトウイスキー白州12年 700ml（外箱無し）」（1万7600円） ・「サントリー 響 JAPANESE HARMONY 700ml（外箱無し）」（8800円） ・「アサヒビール 竹鶴ピュアモルト 700ml（外箱無し）」（7700円） ・「アサヒビール ニッカ フロムザバレル 500ml（外箱無し）」（3520円） ・「アサヒビール ザ・ニッカ 700ml（外箱無し）」（9350円） ・「アサヒビール ニッカ カフェグレーン 700ml（外箱無し）」（6600円） ・「アサヒビール ニッカ カフェモルト 700ml（外箱無し）」（6600円） Webサイト： 「国産洋酒の抽選販売実施について」 ※Amazonの画面で招待制抽選販売以外の商品が表示されたら、価格情報の下にある「Amazonの他の出品者」をクリックして「出荷元/販売元」が「Amazon.co.jp」のものを選択

写真：グルメ Watch（株式会社インプレス） - 1 - 中田翔さん、第2の人生の野望「ここから甲子園球児、プロ野球選手が」 野球施設『Aim for the Top』名古屋にオープン、自腹「数億円」で教える理由 - 中日スポーツ - 2 - 韓国・駐車場で「報復駐車」騒動…ドア接触避け柱寄せ、隣の車がぴったり横付け - KOREA WAVE - 3 - 「だいぶ痩せちゃった…」加藤茶〝83歳の近影〟に反響続々！45歳下の妻と2ショットに「雰囲気似てる」「いつまでも元気で長生きして」の声 - 西スポWEB OTTO! - 4 - 関東では朝の通勤・通学を大雨直撃か 線状降水帯のおそれ すでに災害危険度高まる - tenki.jp - 5 - 大雨復興願いイカずらり 青森県鯵ケ沢町で「カーテンまつり」 焼きイカ体験も - Web東奥 あわせて読みたい記事 - 「余市 1980s」が当たる！ウイスキーくじ「伝説の黄金みくじ 第1弾」が本日販売開始GAME Watch8/26(水)18:29 - 山崎18年や12年・白州・響などが抽選で当たる「ウイスキーみくじ」第155弾発売グルメ Watch9/4(金)17:06 - 「そこ、釣れないよ」準備中にそう言われて、私が返した一言リコ9/7(月)6:01 - 2026年10月も「たばこ」値上げへ - 主要銘柄は1箱いくらになる? 高くなる理由はマイナビニュース9/6(日)11:31 - 田んぼの用水路で“つまようじサイズのウナギっぽい生き物”を発見→1年育てたら…… 「こんな可愛いんだ」「立派になっちゃって」ねとらぼ9/6(日)6:05

「ウイスキーコレクション郡山」前夜祭、全国の蒸留所関係者や愛好家ら交流 2026年09月06日 09時10分 全国のウイスキーメーカーが集結する「ウイスキーコレクション郡山２０２６」の前夜祭は５日、福島県郡山市のホテルハマツで開かれ、ウイスキーの製造関係者と愛好家らがウイスキーなどを飲みながら交流した。 ... 記事全文を読む旅する姿夢見て 長岡さんに協賛賞 パラリンアートコンテスト 06時00分 奈良新聞 心地よい演奏で魅了 奈良フィル定期演奏会 06時00分 奈良新聞 部活選手の動作　アプリ解析開始　郡女大付高 05時22分 福島民報 Ａ行徳スポ少　Ｂ桜・緑ケ丘スポ少　優勝　郡山安積ＲＣ杯ソフトボール新人戦 05時22分 福島民報 藤沼湖決壊の記憶後世に　来月７日から須賀川・長沼　作家５人３・１１展 05時21分 福島民報 七海氏後援会　事務所開き　県議補選郡山市 05時19分 福島民報 部活選手の動作　アプリで解析開始　郡女大付高 05時17分 福島民報 男子走り幅鈴木（日大東北）優勝　県高校新人陸上 09月06日 福島民報 福島レッドホープス／プロ野球・ＢＣリーグ　Ｒホープス連敗止める 09月06日 福島民報 県ミドルサッカー／Ｍリーグ　相双と県南が勝利 09月06日 福島民報 スマート農業、進化体感　郡山で指導者向けセミナー 09月06日 福島民報 こけし 09月06日 福島民報 新聞社ランキング 新聞社の新着記事 [PR]特別企画 ピックアップ求人情報 在宅クリニックでの看護業務/正看護師/待遇充実/資格必須 医療法人社団ひなた ひなた在宅クリニック山王 正社員 東京都 月給33万円～ 【仕事内容】在宅クリニックでの看護業務全般 医師の診療サポート(バイタル測定、点滴や採血、褥瘡処置など)、患者さん・ご家族とのコミュニケーション、ケアマネジャー・訪問看護など関係者との連絡 など 1日の訪問件数(目安):午前5件、午後5件の計10件程度 従業員数:14名(医師5名/常勤3名・非常勤2名、スタッフ9名) 【対象となる方】<必須条件> 正看護師 タイピング等の基本的なPC操作スキル (... 詳しく見る NEW 「月収30万円を目指せる」/ガチャガチャの検品・梱包/未経験OK/福利厚生充実/20~30代活躍中 株式会社Tetote 正社員 東京都 月給27万円～34万円 【仕事内容】<ガチャガチャの検品・梱包> 月給 ¥270,000～¥330,000 寮完備・寮費無料/新生活も安心スタート! チェックして箱へ入れるシンプル軽作業! 未経験OK 覚えやすい人気のお仕事です <仕事内容> ガチャガチャ商品を扱う 検品・梱包のお仕事です! キズや汚れがないか確認 商品を箱へ丁寧に梱包 完成品を指定の場所へ置くだけ 作業はマニュアル通り... 詳しく見る NEW ケアマネジャー/管理者候補/昇給幅が高め!日祝休み/実働7.5時間/扶養に入れてなくても扶養手当あり!在宅ワークOK/時間外少なめ 西都保健生活協同組合 正社員 東京都 月給26万500円～40万2,550円 【仕事内容】昇給幅が高め!日祝休み 実働7.5時間 扶養に入れてなくても扶養手当あり!在宅ワークOK 時間外少なめ<東村山市・久米川駅・居宅・ケアマネジャー・正職員> 実働7.5時間&17:20までの勤務でメリハリつけて働けます 現在の管理者が定年退職を迎えることになり、新しい管理者さんを募集することとなりました 久米駅から徒歩5分で通勤便利な職場です 時間外少なめ&日祝休みで働きやすい! 職種... 詳しく見る

「鹿児島・九州プレスリリース」は、「PR TIMES」から提供を受けた企業・団体のニュースリリースを掲載しています。南日本新聞社が製品やサービスの購入・利用を推奨したり、その品質・内容を保証したりするものではありません。 株式会社ロイヤルマイルKANOSUKEヘッド・オブ・ブランド・アドボカシーの石原達氏がKANOSUKEのスローガンを多角的にひも解き、KANOSUKE（嘉之助）が目指す次世代ジャパニーズウイスキーの魅力と可能性に迫ります。 KANOSUKE特別セミナー2026年9月15日（火） BAR 大宮 ウイスキーサロンにて BAR 大宮ウイスキーサロン（所在地：埼玉県さいたま市大宮区、オーナー：木原　フランチャイズ本部：株式会社ロイヤルマイル 東京都新宿区、代表取締役：静谷和典）は、 2026年9月15日（火）19:00より、鹿児島・嘉之助蒸溜所の魅力に迫る特別セミナー「 Next Generation Japanese Whisky from Kagoshima's Mellow Coast - 鹿児島から世界に挑む、次世代ジャパニーズウイスキー -」を開催いたします。詳細・ご予約は 特設公式ホームページにてご確認いただけます。 詳細・ご予約はこちら 本セミナーでは、世界5大ウイスキーやニューワールドを含む 世界各地200カ所以上のウイスキー蒸留所を視察してきたKANOSUKEブランドアンバサダー・石原達也氏をお招きし、KANOSUKEが掲げる「Next Generation Japanese Whisky from Kagoshima's Mellow Coast」というスローガンの意味を多角的にひも解きます。 さらに、 ブランドの魅力を体感できる8種類程度のテイスティングアイテムをご用意。ウイスキー愛好家から業界関係者まで、ジャパニーズウイスキーの現在地と未来を深く学べるプレミアムな一夜をお届けします。 世界200以上の蒸留所を知るブランドアンバサダーが登壇 国内外の蒸留所を巡り、ウイスキーの最前線を見つめ続けてきたヘッド・オブ・ブランド・アドボカシーの石原達也氏が、KANOSUKEのウイスキー造りのこだわりや哲学を分かりやすく解説します。 贅沢な「8種類程度」のテイスティング 解説とともに、KANOSUKEの多彩な原酒やラインナップを実際に味わえる8種類程度の試飲をご用意。テイスティングを通じて、味わいの設計思想や進化を五感で体感していただけます。 BAR 大宮 ウイスキーサロンならではの深く没入できる空間 厳選されたボトルが並ぶウイスキーバーという特別な空間、そして講師との心地よい距離感の中でグラスを傾け、深い学びと対話を楽しめる贅沢な時間を提供します。 詳細・ご予約はこちら 嘉之助蒸溜所が掲げるスローガン「Next Generation Japanese Whisky from Kagoshima's Mellow Coast（鹿児島発、世界に挑む次世代ジャパニーズウイスキー KANOSUKE）」。 長い歴史を持つ焼酎造りの「伝統」と、ウイスキー造りにおける「革新」、そして鹿児島の風土（テロワール）がもたらす独自性とは何か。世界中の蒸留所を知る石原氏ならではのグローバルな比較視点を交えながら、KANOSUKEというひとつの答え、そしてこれからの可能性に迫ります。 KANOSUKE ブランドアンバサダー 石原 達也（いしはら たつや）氏 石原 達也（いしはら たつや）氏 KANOSUKE ヘッド・オブ・ブランド・アドボカシー 世界200カ所以上におよぶウイスキー蒸留所を実際に訪問・視察し、国内外のウイスキー文化と製造現場に精通。現在はKANOSUKE（嘉之助蒸溜所）のブランドアンバサダーとして、鹿児島の風土が育むウイスキーの魅力を国内外へ広く発信している。 イベント名：KANOSUKE特別セミナー 「Next Generation Japanese Whisky from Kagoshima's Mellow Coast」 - 鹿児島から世界に挑む、次世代ジャパニーズウイスキー - 開催日時：2026年9月15日（火）19:00 開始（※受付・詳細は追ってご案内） 会 場：BAR大宮ウイスキーサロン　 Google map 　　　〒330-0845 埼玉県さいたま市大宮区仲町２丁目８５ AXIS-COA 1階 講 師：石原 達也 氏（KANOSUKEブランドアンバサダー） 参加費：5,000円（税込 / 8種類程度のテイスティング付き） イベント特設ページ：https://omiya-whiskysalon.com/kanosuke_seminar2026.html 【店舗概要 / お問い合わせ先】 BAR大宮ウイスキーサロン 店舗名：BAR大宮ウイスキーサロン 〒330-0845 埼玉県さいたま市大宮区仲町２丁目８５ AXIS-COA 1階　 Google map お問い合わせ：048-606-4700 公式URL：https://omiya-whiskysalon.com/ 会社名：株式会社ロイヤルマイル　（BAR ウイスキーサロンのフランチャイズ本部） 代表者：代表取締役 静谷 和典（しずたにえん） 事業内容：バーの運営、オリジナルグラス「咲グラス」等のブランド展開、蒸留所プロジェクトの推進など 公式ホームページ： https://www.royalmile.tokyo/企業プレスリリース詳細へPR TIMESトップへ

全国のウイスキーメーカーが集結する「ウイスキーコレクション郡山２０２６」の前夜祭は５日、福島県郡山市のホテルハマツで開かれ、ウイスキーの製造関係者と愛好家らがウイスキーなどを飲みながら交流した。 全国の蒸留所など約４０団体と一般来場者が参加。山口哲蔵実行委員長（笹の川酒造社長）が「ウイスキー文化は近年ますます広がりを見せている。ウイスキーを愛する者同士の交流を楽しんでほしい」とあいさつ。参加者らは個性豊かなウイスキーをはじめ、地元産の日本酒やワイン、郷土料理などを味わった。 ６日は同会場で、５０社を超える全国の企業が出展し、会場限定ボトルを含むウイスキーを販売するほか、試飲などが楽しめる。製造の裏側を知ることができるオープンセミナーなども開かれる。時間は午前１１時～午後５時。当日券は５５００円。

7月にお伝えした「ウイスキーフェスティバル2027 in 松本」の詳細が固まりました。 長野県での初開催となる今回、入場券の販売スケジュールが正式に発表されています。 チケットは10月9日から、会員先行は10月2日から 一般販売は10月9日（金）正午12時から、デジタルチケット「CLOUD PASS」を通じて開始されます。 1回の申込みで5枚まで購入でき、そのチケットは複数人への分配が可能。申込み自体も複数回おこなえます。 ウイスキー文化研究所の会員向けには、10月2日（金）正午12時から10月7日（水）23時59分まで、300枚限定の先行販売が用意されています。こちらは1人1枚までです。 会場はホテルブエナビスタ（松本市）の「グランデ」で、開催日は2027年1月11日（月・祝）11時30分から17時。 入場料は5,000円（税込）で、1,200名限定。入場料とは別に、システム利用料が必要になります。 地元・長野の蒸溜所が顔を揃える 出展社リストを見ると、長野県内の蒸溜所が複数名を連ねているのが目を引きます。マルス信州蒸溜所を持つ本坊酒造に加え、飯山マウンテンファーム蒸溜所、Nozawa Onsen Distillery株式会社と、いずれも県内の蒸溜所です。 飯山マウンテンファームについては以前、海外市場向けの初シングルモルトをお伝えしました。 テイスティングセミナーも2本用意されており、うち1本はマルス駒ヶ岳蒸溜所の40周年をテーマに、ブレンダーの河上國洋氏が製造の歩みを語る内容です。 もう1本はベンチャーウイスキーのブランドアンバサダーとブレンダーによるブレンドの魅力を扱うセミナーで、いずれも受講料は4,400円（税込）、入場チケットの事前購入が条件です。 会場限定のオリジナルボトルも、県内蒸溜所の協力のもとで用意される予定で、申込多数の場合は抽選、発送は代金引換となります。 長野県はここ数年、クラフト蒸溜所の新設が相次いでいる地域のひとつです。 今回のフェスが松本で開かれる背景には、こうした地元の蒸溜所の厚みも関係していそうです。 テイスティングセミナー 本イベントの目玉のひとつであるテイスティングセミナーは、豪華講師陣を迎え、全2講座開催します。開催場所はホテルブエナビスタ 2F「レガロ」でおこないます。 【開催セミナー】 ① 開催日時：1月11日（月・祝）13：00～14：00 タイトル：伊知郎好みの味わい？ブレンドの魅力！ 講師：𠮷川 由美氏（株式会社ベンチャーウイスキー グローバルブランドアンバサダー）・白濱 尚生氏（株式会社ベンチャーウイスキー ウイスキー職人） 詳細：原酒を組み合わせる魅力について、ブランドアンバサダー𠮷川とブレンダー室より白濱がお伝えします！ 受講料：4,400円（税込） ※入場チケットを事前に購入する必要があります ② 開催日時：1月11日（月・祝）15：00～16：00 タイトル：マルス駒ヶ岳蒸溜所40年の歩みとシングルモルト 講師：河上 國洋氏（本坊酒造株式会社 マルス駒ヶ岳蒸溜所 製造係長兼ブレンダー） 詳細：マルス駒ヶ岳蒸溜所は1985年に操業を開始し、その間ウイスキー市場が厳しい時代の休止期間も経ながらも2025年に40周年を迎えました。その40年の変遷などを含めた駒ヶ岳蒸溜所の歴史やつくりについてブレンダーからお話させていただきながら、駒ヶ岳の原酒づくりを感じていただけるウイスキーをテイスティングいただくセミナーです。 受講料：4,400円（税込） ※入場チケットを事前に購入する必要があります 【セミナーチケット購入方法】 「ウイスキーフェスティバル2027 in 松本」入場チケットを先に購入いただき、そのデジタルチケットの券面にあるご希望のセミナーの申込みボタンをタップして、お申込みにお進みください。各セミナー1人1枚のみ購入可能です。複数枚の入場チケットを購入した場合でも、同一のセミナーは2枚以上ご購入いただけません。その場合、入場チケットを参加される方へ分配し、分配先の方が購入手続きをする必要があります。なお、購入には受講料のほか、別途「CLOUD PASS（クラウドパス）」システム利用料がかかります。 【注意事項】 ・セミナーチケットのみの購入はできません。 ・購入したチケットは、購入者都合でのキャンセル、変更、返金には対応できません。 フェスティバル限定オリジナルボトルの販売 今回のフェスティバルは、長野県で初めて開催するにあたり、長野県内の蒸留所にご協力いただき、本イベント限定のオリジナルボトルをご用意しました。お申込みは、入場チケットを購入し、購入申込受付期間内に入場チケットの券面（デジタルチケット）よりお手続きをお願いします。販売予定本数を上回ったボトルについては抽選をおこない、ボトルは、イベント開催後に代金引換（現金のみ）で発送いたします。オリジナルボトルの詳細や申込み方法については、今後公式ホームページなどで広く告知するほか、デジタルチケットの入場チケット保有者（購入者と分配先の方）へメールでご案内します。 トークショーを開催！ スペシャルゲストをお迎えしてウイスキー文化研究所代表の土屋守とトークショーを会場内ステージ上で開催します。料金は無料で、どなたでも観覧いただけます。トークショーの詳細は追って公式ホームページ・SNSなどでお知らせします。 出展企業（35社 2026年9月現在） アサヒビール株式会社／飯山マウンテンファーム蒸溜所／インドリ／Whiskey&Co. Distillery Water Dragon／Whisky Shop & Tasting Bar Inver／株式会社カスクアンドフォレスト／嘉之助蒸溜所／Kamui Whisky株式会社／株式会社サカツコーポレーション／サントリー株式会社／シングルキャスクジャパン x 麻屋商店／新里酒造株式会社 州崎蒸溜所／新道蒸溜所／高藏蒸留所／千代むすび酒造株式会社／東京クラフトリキュール・秩父令和商会／富井蒸留所／長濱蒸溜所／新潟亀田蒸溜所／日本酒類販売株式会社／Nozawa Onsen Distillery株式会社／野村ユニソン株式会社／BIRDY. ／飛騨高山蒸溜所／火の神蒸溜所／THE FACTORY SPIRITS／株式会社ベンチャーウイスキー／本坊酒造株式会社 マルスウイスキー／MATSUMOTO GAKU都 BREWING／松本市内バーテンダー有志／ミリオン商事株式会社／yumarrest／横浜燻製工房株式会社／吉田電材蒸留所／琉球 酒豪伝説

【苫小牧】苫小牧市の観光牧場ノーザンホースパークは7日、牧場ゆかりの名馬をイメージしたウイスキーの販売を始める。釧路管内厚岸町でウイスキーを製造する堅展実業（東京）が、名馬の個性を味わいで表現。競馬ファンを楽しませる一本に仕上げた。... 続きを読む AIおすすめ記事 タグをフォローする 苫小牧市 タグを押して関連記事一覧へ トップニュース 　【稚内】稚内市抜海村沖でナマコを密漁したとして、40～60代の男9人が8月上旬までに逮捕、起訴された事...

全国のウイスキーが集結 愛好家でにぎわう 郡山市・福島 テレビユー福島 全国のウイスキーメーカーが一堂に会するイベントが福島県郡山市で開かれ、多くのウイスキーファンでにぎわいました。 郡山市で開かれたこのイベントはウイスキーのおいしさを多くの人に味わってもらおうと開かれました。 6日は全国のウイスキーメーカー約50社が集まり、自慢のウイスキーを振る舞いました。 今年のコンペティションで最高金賞を受賞した福島県南酒販の「963 BONDS ブレンデッド モルト ウイスキー」は豊かな香りや深い味わいが特徴で、人気を集めています。 静岡から来た人 「すごく雰囲気が楽しくて最高です。繊細というかおいしくてこれからも楽しみです」 会場ではイベント限定のボトルの販売も行われ多くの人で盛り上がっていました。 テレビユー福島

ニュース Amazon、ウイスキー「白州12年」を“1万7600円”で抽選販売 2026年9月6日 14:00 Amazon.co.jpは「サントリーシングルモルトウイスキー白州12年」を招待制で販売（抽選販売）している。 当選者への販売価格は「1万7600円」で、メーカー希望小売価格の税込価格と一致している。サントリーは4月1日出荷分から白州12年の希望小売価格を「1万6500円」から「1万7600円」へ改定しており、Amazonの抽選販売では8月中は旧価格の「1万6500円」で登場していたが、9月に入って改定後の価格に切り替わった。 Amazonの商品ページでは招待制以外の出品が表示されることがあり、その場合の価格は配送料込みで2万4550円からとなる（価格は本稿執筆時点）。 サントリーシングルモルトウイスキー白州12年 メーカー希望小売価格： 1万7600円 容量： 700mL アルコール度数： 43度 原材料： モルト テイスティングノート： ［色］明るい黄金色 ［香り］若葉、青りんご、ジャスミン ［味］ふっくらとした甘み、クリーンな味わい ［フィニッシュ］甘く柔らかなスモーキーさ、キレがよい ※Amazonの画面で招待制抽選販売以外の商品が表示されたら、価格情報の下にある「Amazonの他の出品者」をクリックして「出荷元/販売元」が「Amazon.co.jp」のものを選択 Amazonの抽選販売には、商品ページにある注意事項を確認のうえ「招待をリクエストする」ボタンを押下することで抽選に応募できる。リクエスト後は待つ形となり、登録したメールアドレスに「おめでとうございます。招待者に選ばれました」という件名、「招待リクエストをお送りいただき、ありがとうございます。お客様は、招待販売の招待者に選ばれました。（商品名）をご購入いただけます。」と本文に記載された招待メールが届いた人のみ、72時間以内であれば購入することができる。

fake liquor Bombay Whisky complaint excise department no action News: Read Latest News and Live Updates on fake liquor Bombay Whisky complaint excise department no action, Photos, and Videos at DNAIndia FAKE LIQUOR BOMBAY WHISKY COMPLAINT EXCISE DEPARTMENT NO ACTION

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Welcome to Taste Test, where every week our critic Jonah Flicker explores the most buzzworthy and interesting whiskeys in the world. Check back each Sunday for his latest whiskey review. It’s September, and that means that bourbon‘s greatest hits are starting to roll out once again in the form of the limited-edition annual releases that drop every fall. These whiskeys promise a lot based on their reputation, so when they don’t deliver it can be pretty disappointing to the whiskey world. But we have some good news—the new Four Roses 2026 Limited Edition Small Batch Bourbon not only delivers, but far surpasses expectations. In fact, it’s a contender for one of the best bourbons of the year, but—as usual—it might not be so easy to find a bottle. Four Roses Limited Edition Small Batch is different every year, so it’s helpful to provide the basic details about the latest release. It’s a blend of four of the distillery’s ten recipes (made from two mashbills and five different yeast strains): 14-year-old OBSK (31 percent), 14-year-old OESK (39 percent), 15-year-old OESV (20 percent), and 23-year-old OESK (10 percent). All of these component whiskeys are much older than regular Four Roses bourbon, which is usually aged between five and seven years, and the final blend was bottled at 109.2 proof. According to master distiller Brent Elliott, that minimal addition of the 23-year-old bourbon to the blend anchors deep oak flavors without it becoming the main focal point. “It’s not enough to overpower or shift the dynamic from the vibrant, interesting notes that you usually get with the younger bourbon,” he said during a recent media Zoom tasting. And I think he’s spot on here. This is just a superb bourbon. Right out of the gate, a burst of sweet caramel hits you as you take a sip. That slowly evolves into spice, a fruit basket of apple, peach, and raspberry, along with notes of vanilla, cinnamon, and orange peel. The palate is incredibly balanced, leaning one way then pulling back and heading off in a different direction. Ultimately, this is the best version of this whiskey that I’ve tried—at least as far as I can remember. Truthfully, that’s kind of hard to say without trying a few batches side by side, but I stand by that sentiment because no other edition of this bourbon has hit me with the same immediacy that this one did. Of course, as usual Four Roses LE Small Batch is probably going to be a difficult bottle to find. 16,800 are being released with a suggested retail price of $250, and you can find one at the distillery visitor center or select retailers beginning on October 10. Your best bet is to probably to peruse secondary market websites if your local liquor store doesn’t traffic in fine spirits, but the good news is that past releases are actually selling for not too much more than the list price. It remains to be seen how that will play out with this new edition, but if you stumble upon one in the wild this is a bourbon that is absolutely worth the splurge. Score: 98 - 100 Worth trading your first born for - 95 – 99 In the Pantheon: A trophy for the cabinet - 90 – 94 Great: An excited nod from friends when you pour them a dram - 85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market - 80 – 84 Good: More of your everyday drinker, solid and reliable - Below 80 It’s Alright: Honestly, we probably won’t waste your time and ours with this

Cocktail enthusiasts and old fashioned-lovers alike can breathe a sweet sigh of relief and rejoice together with the announcement that one of the country’s most coveted bourbons has once again come through for whiskey aficionados. That’s right, for the fourth year in a row, Maker’s Mark is releasing a new blend of its “Cellar Aged” Whiskey. Videos by Sporked With each year that Maker’s Mark releases this fan-favorite whiskey, the company sets out to make something that’s not only better than ever, but true to the flavors and drinking qualities that define the brand’s unique bourbons. But what makes this whiskey any different from a regular batch of Maker’s Mark, and how does this year’s blend differ from past years? Well, that’s what we’re here for. Let’s break it down together and see if this is the whiskey we’ll be reaching for to fill our glasses in the season to come. Classic Vs. Cellar Aged — What’s The Difference? For anyone unfamiliar with the aging process of Maker’s Mark whiskey, it is traditionally made from distilled corn, red winter wheat, and malted barley and aged in barrels in a warehouse. The trademark flavor of Maker’s Mark in part comes from rotating its barrels throughout the aging process. This is a process that is maintained across all of its bourbons. Where the “Cellar Aged” bottles differ is at the seven to nine year aging mark. At this point, select bottles are placed in a LEED-certified limestone cellar in the Kentucky hills. This change of environment to finish the aging process allows the whiskey to age more slowly, maintaining the approachability and sweet characteristics that the Maker’s Mark label is known for, whilst increasing the depth of flavor without taking on all of the woodiness of the barrel’s inherent flavors. Is It Different Than Last Year’s? Actually, yes! Each year of the “Cellar Aged” collections’ launch is markedly different from the last as they blend the bottles using different percentages of aged bourbon each year. A long tasting process, filled with encouraged debate, allows the company to determine which blend best represents the trademark Maker’s Mark flavor profile. This year’s blend is unique in the sense that it has the highest percentage of their longest age whiskey in the mix to date. Their longest age whiskey in the blend is the 14-year aged bourbon, of which each bottle contains 18% of — 2% higher than the 2025 blend. The remainder of the bottle is comprised of impressively aged bourbon as well, though. 33% of the bottle is made up of 12-year aged bourbon, and the remaining 49% is 11-year aged bourbon. Altogether, they’ve created what the company is saying demonstrates the artistry of Makers’ blending. Each bottle of the deeply flavored, and yet not-at-all bitter, whiskey comes in at around $175. But, they’re not going to be on shelves in abundance either. These distinctly limited-batch, cask-strength bottles are hitting shelves on September 1st. So act quick if this innovation from Maker’s Mark is bound to excite your palate. Thoughts? Questions? Complete disagreement? Leave a comment!

Costco’s Kirkland Signature range has built a reputation on bottles that outperform their price. In our recent survey The Whiskey Wash readers confirmed their Costco favorites; Bourbon took four of the top five places, and the 12-year-old blended Scotch beat both of Costco’s single malts. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYHowever, one bottle finished last on every single measure we recorded, which no other whiskey in the range managed. The Kirkland Signature Tennessee Whiskey took 875 points, fewer than a third of the winner’s total, and only 109 readers out of 2,724 named it as their favorite. It is not a bad whiskey, and the voting shows most readers have owned it at some point. It is simply outgunned by what sits alongside it. Why Kirkland Signature Tennessee Whiskey Finished Last The voting pattern is more revealing than the placing. The Tennessee whiskey collected 268 third-place votes, more than its first and second places combined, and appeared on 517 ballots in total, or 19 percent. Readers know the bottle and many of them own it. Almost nobody rates it above anything else in the cart. Tennessee Distilling Ltd. produces it in Columbia, ages it for four years and puts it through the Lincoln County Process, the sugar maple charcoal filtration that legally separates Tennessee whiskey from Kentucky bourbon. It sits stylistically between the state’s two giants, drier than Jack Daniel’s Old No. 7 and with more body than George Dickel, and it carries decent notes of leather, walnut, caramel and maple syrup. The problem is the strength, as at only 80 proof it disappears into anything more assertive than cola, and it lacks the weight to reward drinking neat. At $22 to $37 for 1.75 liters it is cheap, but Costco’s own shelves now hold better ways to spend the same money. 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. What to Buy at Costco Instead The most direct swap is the Kirkland Signature Kentucky Straight Bourbon, which arrived in warehouses in May 2026 and finished fifth in our survey on its first outing. It matches the Tennessee whiskey on format and roughly on price, at 1.75 liters for a tracked average of $27.30, and improves on it everywhere else. It runs at 92 proof, comes non-chill filtered, and took a gold medal and 92 points from Tastings.com in April. If you want the best bottle in the range rather than the best value by volume, the Kirkland Bottled-in-Bond bourbon costs around $25 for a liter and drew more first-place votes than any other Kirkland whiskey. Barton 1792 distills it, the federal Bottled-in-Bond standard guarantees the age and the 100 proof, and it holds its shape in a cocktail in a way the Tennessee whiskey never quite manages. Award-Winning Tennessee Whiskeys Under $60 If you specifically want Tennessee whiskey rather than bourbon, the category has produced some genuinely cheap medal winners over the past two years. Jack Daniel’s Bonded, $27. Named World’s Best Tennessee Whiskey in the no age statement category at the World Whiskies Awards America 2026. It is bottled in bond at 100 proof, aged a minimum of four years, and charcoal mellowed through sugar maple in the usual Lynchburg way. Expect seared corn, caramel, butterscotch, toasted marshmallow and maple. A 750ml bottle costs roughly what Costco charges for 1.75 liters of the Kirkland, so you are paying for strength and structure rather than volume. Bib & Tucker 6 Year Old, $45. A silver medal winner at the World Whiskies Awards 2025, sourced rather than distilled in house, and aged at least six years in new American white oak. At 92 proof it delivers pecan pie, warm baking spice and chestnut, with a silky finish that drinks well above the price. Uncle Nearest Cognac Cask, Barrel 006, $54.99. Tennessee Whiskey of the Year at the London Spirits Competition 2026, with a gold medal and 92 points. The distillery honors Nathan “Nearest” Green, the first known African American master distiller and the man who taught Jack Daniel, and this release is blended by his great-great-granddaughter, Victoria Eady Butler. Aged in charred oak and finished in French cognac casks at 100 proof, it brings dark cherry, salted caramel and dark chocolate over the maple charcoal base. The pattern across every alternative here is the same. Each one is bottled at 92 proof or higher, and each one costs more per bottle than the Kirkland. Strength is what the Tennessee whiskey is short of, and it is the one thing you cannot get cheaply by buying in volume.

Living Souls whisky has arrived in a six-bottle drop, and the range is the story: a 15-year-old Speyside malt you can buy for under £70 sits alongside a half-century-old grain from a distillery silent for over forty years. In between there is a peated Islay 21, a sherry-finished Glen Moray, a tropical 27-year-old Dumbarton grain, and the return of the 99&1 concept as Error #2. The prices run from £66.95 to £274.95. Every bottle is 70cl. Four are single malts, two are single grains, and all six are out now through Master of Malt. If you have been following the Living Souls label, one name on that list will stop you: the 99&1 16 Year Old, badged Error #2. We have tasted the original 99&1, and it was outstanding, which is exactly why a second “error” makes us raise an eyebrow. More on that below. What is Living Souls whisky? Living Souls is an independent Scottish bottling label built around limited, small-batch releases of single malt, blended malt and blended Scotch. An independent bottler buys casks from distilleries (rather than distilling its own spirit) and bottles them under its own name, often disclosing the distillery, sometimes not. This new set leans into two things independent bottlers do best. First, single casks and small vattings from named distilleries at ages the distilleries themselves rarely release. Second, whisky from closed, or “silent”, distilleries that no longer produce, where the only way to taste them is through stock that independents have held for decades. The six bottles at a glance Tasting notes below are the official released notes for each whisky, except where we say otherwise. We have hands-on history only with the 99&1 line. | Bottle | Age | Style and region | Casks | ABV | Price | |---|---|---|---|---|---| | Tamnavulin 15 | 15 yrs | Single malt, Speyside | Bourbon barrels | 48% | £66.95 | | Dumbarton 27 | 27 yrs | Single grain, Lowland (closed) | Refill casks | 48.4% | £84.95 | | Glen Moray 19 | 19 yrs | Single malt, Speyside | Amoroso sherry hogshead finish | 50.5% | £94.95 | | 99&1 16 (Error #2) | 16 yrs | Single malt, northern Highlands | Multiple casks | 52.1% | £98.95 | | Kildalton 21 | 21 yrs | Single malt, Islay | Refill bourbon and sherry | 42.6% | £139.95 | | Carsebridge 50 | 50 yrs | Single grain, Lowland (closed) | First-fill bourbon finish | 40.3% | £274.95 | The entry point: Tamnavulin 15 Year Old At £66.95 this is the way into the range, and it is a straightforward showcase of Speyside malt left in bourbon barrels for 15 years. Tamnavulin is a quiet workhorse of the region, a distillery whose single malt turns up far less often than its output would suggest. Style: Single malt, Speyside Age: 15 years Casks: Bourbon barrels ABV: 48% Price: £66.95 Nose: Toasted marzipan, fresh apple, pear drops, vanilla shortbread.  Palate: Red apples, treacle and ginger loaf, creamy malt, buttered soda bread.  Finish: Vanilla fudge, toasted oak, pancake batter, golden syrup. Sherry sweetness: Glen Moray 19 Year Old Glen Moray is one of the great value Speysiders, and here it gets 19 years plus an amoroso sherry hogshead finish. Amoroso is a sweetened oloroso-style sherry, so the finish pushes the malt towards dessert: the released notes point to nougat, honeyed malt and boiled sweets. At £94.95 and 50.5%, it is the sweet, sherried option in the set. Style: Single malt, Speyside Age: 19 years Casks: 19 years maturation with an amoroso sherry hogshead finish ABV:50.5% Price: £94.95 Profile: Nougat, honeyed malt, boiled sweets. The Islay: Kildalton 21 Year Old “Kildalton” is the name independent bottlers use for an undisclosed Islay malt. Kildalton is the parish on the south-east coast of Islay that is home to the island’s most famous peated distilleries, so the label tells you the postcode without naming the maker. This one is 21 years old across refill bourbon and sherry casks, bottled at a gentle 42.6%. Style: Single malt, Islay (undisclosed) Age: 21 years Casks: Refill bourbon and sherry ABV: 42.6% Price: £139.95 Nose: Warming spices, medicinal peat, burnt brown sugar, barbecued pineapple. Palate: Dried fruits, dark caramel, a prickle of peppercorn heat. Finish: Rich, smoky, herbaceous. Lost distilleries: Dumbarton 27 and Carsebridge 50 The two grains are the collector’s corner of this release, both from Lowland distilleries that no longer exist. Dumbarton, the grain plant behind Ballantine’s for decades, closed in the early 2000s. This 27-year-old spent its life in refill casks and has turned tropical: mandarin, coconut cream, ginger and papaya. At 48.4% and £84.95, it is a lot of age for the money and a good introduction to why aged single grain has a following. Carsebridge is the headline. The distillery fell silent in 1983, so a 50-year-old from it is a genuine time capsule. Half a century in wood, finished in a first-fill bourbon barrel, and bottled at a natural 40.3%, it stays delicate rather than woody. At £274.95 it is the trophy of the set. Dumbarton 27 Year Old Style: Single grain, Lowland (closed) Casks: Refill casks ABV: 48.4% | Price: £84.95  Nose:Mandarin, buttery pastry, honeyed nuts, soft stone fruits.  Palate: Oaken vanilla and coconut, zesty orange peel, ginger loaf.  Finish: Candied ginger, dried lemon, honeydew melon. Carsebridge 50 Year Old Style: Single grain, Lowland (closed) Casks: First-fill bourbon barrel finish ABV: 40.3% | Price: £274.95  Nose: Orange blossom, lemon sherbet, butter shortbread.  Palate: Mandarin, vanilla fudge, cardamom buns, a gentle touch of coconut. The one we care about most: 99&1 16 Year Old (Error #2) This is the bottle that made us look twice. The 99&1 name is the recipe: a “mostly” unpeated northern Highland single malt with roughly one percent peated malt in the mix. According to Living Souls, that one percent got in by accident, a small amount of peated spirit from the same distillery added to the batch before it was re-racked into multiple casks. Hence “Error”. It is bottled at 52.1% and priced at £98.95. Here is our honest position. We tasted the original 99&1, and it was one of the most complete drams to cross our table that year, with all the layered fruit and the faint curl of smoke that the concept promises. So when a second “error” appears, in the same house, with the same trick, we are allowed a knowing smile. Whether Error #2 is a genuine repeat accident or a happy formula worth reproducing on purpose, we honestly do not mind. If it lands anywhere near the first, this is the bottle in the range we would open first. There are no official tasting notes out yet, and we have not tasted this exact batch, so we are not going to invent a nose for it. A full review will follow once we have a glass in hand. Style: Single malt, northern Highlands Age: 16 years Concept: “99&1”, roughly 99% unpeated with about 1% peated malt from the same distillery ABV: 52.1% Price: £98.95 Price and availability All six are available now from Master of Malt in 70cl, priced from £66.95 for the Tamnavulin 15 to £274.95 for the Carsebridge 50. Master of Malt ships to much of Europe and beyond, so readers outside the UK can order directly, subject to local import rules. These are small-batch bottlings, so the older and rarer names (the Carsebridge 50 in particular) are the ones likely to sell through first. Which one is for you? If you want the easy recommendation, the Tamnavulin 15 at £66.95 is the range’s value pick and an honest, fruity Speysider for everyday drinking. If you want sweetness and body, the sherry-finished Glen Moray 19 is the one. Peat drinkers have the Kildalton 21, an Islay malt at a relaxed strength that puts fruit alongside the smoke. Grain enthusiasts get two very different lessons in age with the Dumbarton 27 and the Carsebridge 50. And if you already know the 99&1 story, Error #2 is the one to watch, and the one we will be reviewing in full. Frequently asked questions What is the Living Souls 2026 release? Living Souls has released six new Scotch whiskies a

Decadent Drinks’ August release has landed, and it is an unusually wide spread: six bottles running from a 41-year-old Ardmore down to a pair of sherried 19-year-olds. Two of them come under the Whiskyland banner, and those are the two we would put in front of you first: a 34-year-old Dufftown and, the headline of the whole drop, the first ever independent bottling of Daftmill. Both are old, both are Whiskyland, and they pull in opposite directions in the glass, which is part of what makes them the pick of the release. One is still on the shelf. The other has already gone. We will start with the pair, then walk through the rest so you can see where they sit. The focus: two old Whiskyland bottlings Whiskyland is the flagship range from Decadent Drinks, the independent bottler run by whisky writer Angus MacRaild, the man behind the satirical WhiskySponge blog and a co-founder of Kythe Distillery. The company started in 2019 as the bottling arm of that blog and built its name on casks chosen for character, presented naturally, without chill-filtration or added colour. When WhiskySponge closed at 100 editions, Whiskyland took over, releasing numbered “chapters” wrapped in an ongoing comic mythology about the imaginary land the whisky supposedly comes from. Two of those chapters carry this release. Whiskyland Chapter Thirty-Seven Dufftown 34 years old is a single cask distilled in 1991 and matured for its whole life in a refill bourbon barrel, bottled at natural cask strength of 51.1%. Dufftown is a Speyside distillery in the town that bills itself as the whisky capital of Scotland, and as an owner’s bottling it mostly appears as The Singleton of Dufftown. A cask-strength single cask at this age is something you will only really find through an independent bottler, which is a large part of the appeal. Whiskyland Chapter Thirty-Five Daftmill 20 years old is the one people will remember this release for. Daftmill is a cult Lowland farm distillery in Fife, run by the Cuthbert family, and until now every bottle it has ever released has been an official one. This is the first independent Daftmill ever, and the oldest Daftmill bottled to date. It is a small batch rather than a single cask, a marriage of a first-fill sherry butt and a first-fill bourbon barrel, distilled in 2006 and bottled with a little reduction at 53%. For a distillery this closely guarded, letting an outside bottler release a cask is a genuine mark of trust, and unsurprisingly it sold quickly on a one-bottle-per-customer limit. So the two sit at opposite ends of the flavour map. The Dufftown is the fresh, honeyed, waxy old Speyside; the Daftmill is a dense, sherried Lowland full of dark fruit and tobacco. Between them they show the range Whiskyland covers. Dufftown 34 vs Daftmill 20 at a glance | Dufftown 34 (Ch. 37) | Daftmill 20 (Ch. 35) | | |---|---|---| | Region | Speyside | Lowland | | Distilled / Age | 1991 / 34 years | 2006 / 20 years | | ABV | 51.1% (natural cask strength) | 53% (gently reduced) | | Cask | Refill bourbon barrel (single cask) | 1st-fill sherry butt + 1st-fill bourbon barrel (small batch) | | Profile | Fresh, honeyed, waxy, citrus and green fruit | Rich sherry, dark fruit, tobacco, chocolate, treacle | | Availability | In stock, £485 | Sold out | | Best for | Old-Speyside seekers who want elegance and lift | Collectors, and sherried old-malt lovers who caught it | Decadent Drinks describes the Dufftown as fresher than its age suggests, opening into honey, citrus and green fruit, then an old-and-young palate of orchard and exotic fruit, flower nectar, runny honey and gentle cedar and sandalwood, closing on wax, dried flowers, lemon rind and a mineral, herbal-tea edge. The Daftmill is the darker, richer of the two: a classical sherry nose of damp tobacco, cedar cigar box, plum wine, star anise and Dundee fruit cake turning honeyed, then a dense, treacly palate of plummy dark fruit, black tea, caramelised demerara, salted dark chocolate and liquorice, closing long with tobacco, chocolate, plum wine and a faint menthol lift. Full structured notes for both are in the tasting block below. The rest of the August release The other four bottles cover a lot of ground. The Ardmore 41 years old is the oldest thing in the drop. Ardmore is a Highland distillery best known for its peated malt, most of which historically went into Teacher’s blends, so an official-age single malt at 41 years is a rare sight. Full specs were not listed at the time of writing, so confirm the ABV, cask and price on the product page. The Old Orkney Relics 30 years old is the sentimental pick, and the most affordable at £120. Decadent Drinks owns the historic Old Orkney brand, and this is the final cask of Gordon & MacPhail’s original Old Orkney blend: whiskies distilled in 1996, married with a high proportion of Orkney malt, matured 30 years in a refill sherry butt and bottled at a soft, easy 41.7%. It leans into beeswax, heather honey, dried fruit and a waxy, leathery old-blend character. Rounding out the drop are two richly sherried 19-year-olds under the Decadent Drams label, both bottled at a gently reduced 53%. The Tamdhu 19 (£149) comes from a second-fill sherry hogshead and is the more composed of the two, all sultana, date, fig and prune with earthy dark-bread and tobacco notes. The Dailuaine 19 (£145) is the bigger, meatier one: thirteen years in a refill hogshead then six in a first-fill sherry hogshead, giving a dense, classical sherry profile of dark-fruit chutney, plums in Armagnac, liquorice and bitter chocolate. Dailuaine is a Speyside distillery with a naturally weighty spirit, long valued as a blending malt, which is why it stands up to that much sherry. Price and availability Everything is sold directly through decadent-drinks.com, which ships from the UK and handles international orders, including the US and much of Europe, with duty paid at checkout on many routes. As of writing, the two Whiskyland bottles are both in stock. | Bottle | ABV | Cask | Price | |---|---|---|---| | Ardmore 41 | 45,3% | Refill Hogshead | £399 | | Whiskyland Dufftown 34 | 51.1% | Refill bourbon barrel | £485 | | Daftmill 20 | 53% | First-fill sherry butt + barrel | £265 | | Old Orkney Relics 30 | 41.7% | Refill sherry butt (blend) | £120 | | Decadent Drams Tamdhu 19 | 53% | 2nd-fill sherry hogshead | £149 | | Decadent Drams Dailuaine 19 | 53% | 1st-fill sherry hogshead finish | £145 | These are single casks and small batches, so numbers are limited and the older bottles rarely hang around. Treat “in stock today” as exactly that. Which to prioritise The Daftmill 20 was always going to be the bottle everyone wanted, being the first independent Daftmill and the oldest yet bottled, and it went accordingly. If you got one, hold onto it. If you missed it, or you would rather buy something to actually open, the Dufftown 34 is our pick of what is still available: old cask-strength Speyside from a distillery you rarely meet at this age, fresh and honeyed rather than tired. At £485 it is an enthusiast bottle, not an everyday one, but it is a coherent buy for anyone who chases old refill-cask malt. And if you want the most whisky for the least money, the Old Orkney Relics 30 at £120 is a lot of old blended Scotch and a nice piece of brand history. Something here for most tastes, then, which is unusual even by Decadent Drinks’ standards. Find bottles here Frequently asked questions What is in the Decadent Drinks August release? The August 2026 release is six bottles: a 41-year-old Ardmore, a 34-year-old Whiskyland Dufftown, the first independent 20-year-old Whiskyland Daftmill, a 30-year-old Old Orkney Relics blend, and two sherried 19-year-olds from Tamdhu and Dailuaine under the Decadent Drams label. What is the Whiskyland Daftmill 20? It is the first ever independent bottling of Daftmill and the oldest to date, released as Whiskyland Chapter Thirty-Five by Decadent Drinks. Distilled in 2006, it is a smal

Diageo announced Johnnie Walker Red Soul on March 11, 2026, calling it the first global innovation to sit under the Red Label banner. It is a sweeter, smoother blended Scotch aimed squarely at people who do not currently drink whisky, and it has been rolling out across Europe and the Middle East since the spring. The Dalmore Concludes Cask Curation Series with $47k Madeira Cask Edition READ THE STORYHere is how it compares to standard Red Label, how Diageo intends it to be drunk, what it costs, who the company built it for, and what the early reaction looks like. 1. How It Compares To Red Label Given the ‘Red’ in the name of the bottle, the first question that comes to mind is how Johnnie Walker Red Soul is different from Red Label. Well, Red Soul and Red Label share their ABV at 40%, their 700ml bottle size, their lack of an age statement, and roughly the same price. Diageo says Red Soul draws “from the same unparalleled reserves of aging casks” as the original, though the company has not disclosed which whiskies go into either blend, and it is very widely assumed that Red Label contains young whisky and a lot of grain whisky. What Diageo has been clear about is the character of Red Soul. Red Label is the spicier one, with a touch of smoke and a peppery edge that some drinkers enjoy and others find sharp and harsh. Red Soul takes that out. The official tasting note describes rich vanilla sweetness moving into caramel fudge and gentle oak, and states plainly that it has “no smoky notes.” Master blender Dr. Emma Walker, who has held the role since January 2022, said she has “long loved” Red Label’s “bold, spicy energy,” and described the reformulation as a deliberate change of direction. The team, she said, “kept the lively, approachable core that defines Red Label, but chose to dial up the vibrant vanilla sweetness and smoothness, deliberately stepping away from smoky notes to create something brighter.” 2. Johnnie Walker Red Soul Is Made To Be Mixed The house serve is Red Soul with lemonade, a pinch of sea salt, and a strawberry garnish, with cola and soda versions also listed on the brand’s product page. Diageo describes a whisky that “holds its character in longer, lighter tasting serves,” and Emma Walker said the result “shines in simple serves and is perfectly suited to relaxed, spontaneous times with friends.” John Williams, Diageo’s global whiskey director, put the same point more directly, calling Red Soul “softer, a bit sweeter and perfect for mixing.” Nothing in the launch materials suggests it was built to be drunk neat. In this, it is doing much the same job as Red Label, which is far from my favorite neat pour. Red Soul, however, appears to be built for sweeter drinks than its spicy sibling. 3. It Is Super Affordable Diageo set the recommended price at £25 for a 700ml bottle, with the usual caveat about variation by market. In practice, UK supermarket whisky rarely stays at its recommended price for long. Tesco listed Red Soul at £25 with a Clubcard price of £18.50, an offer that ran through July 13, 2026. The bottle made its UK debut at Sainsbury’s. European listings have appeared lower still, with Whiskybase recording a Dutch price of €15.99. Red Soul has not launched in the United States. It does not appear at Total Wine or ReserveBar, and Diageo has not announced a date. The company said the rollout would begin in Europe and the MENA region with additional markets to follow, so a US release is possible. 4. There Is An Interesting Strategy Behind Johnnie Walker Red Soul Diageo has been open about who Red Soul is for. Company research cited in the launch materials found that 26% of non-Scotch drinkers are open to the category but want sweeter flavors, drawn from a Kantar/Diageo study of 30,000 people across ten countries in 2023. John Williams said Red Label had already been recruiting new drinkers, “particularly females and younger audiences,” but that “for some, it’s still not always considered a drink that feels easy and social.” Emma Walker put the target more plainly, calling it “a flavour profile designed to appeal to a younger audience who perhaps had not tried whisky previously.” The launch arrived during a broader change of direction. In February 2026, chief executive Sir Dave Lewis told analysts the company was “significantly underrepresented” in the mass market, as reported by The Spirits Business, moving away from the premiumization push of previous years. Scotch itself is holding up: Diageo’s full-year results on August 6 showed group operating profit down 27.2%, with Scotch volumes up 3% and the category now its largest at 24% of net sales. Johnnie Walker’s own volumes are another matter. The Spirits Business Brand Champions 2026 report recorded a 6% decline to 20.3 million 9L cases, still well ahead of Ballantine’s on 9.1 million, and noted that Lewis’s mass-market focus “goes against Johnnie Walker’s premium positioning,” pointing to Red Soul as a possible answer. Whether it brings in new drinkers or moves existing Red Label buyers across is the open question. 5. Early Verdicts Are Thin and Cautiously Positive Reactions from whisky lovers have been quiet so far. Whiskybase shows an average of 79.46 out of 100 from 15 ratings as of August 2026, with individual scores spread between 58 and 84. The blog reviews that do exist have been fair to it within its category. Whisky For Everyone found muscovado sugar, butterscotch, and apple crumble, and concluded plainly: “Is it the most complex whisky? No.” But they did also recognize “A fine effort all round,” and noted that it is perfect for mixing. Master of Malt noted the strategy “may raise an eyebrow among some whisky drinkers,” with the fair observation that those drinkers are already buying whisky. It is worth remembering that dedicated reviewers are not kind to standard Red Label either, so a lukewarm critical response was always likely for a bottle designed for people who are not reading whisky reviews, or even drinking whisky, in the first place. Where Does Johnnie Walker Red Soul Fit In To The Lineup? Red Soul takes its place at the accessible end of a Johnnie Walker range that has grown busier in recent years, joining Blonde and Black Ruby below Black Label and the older expressions. For a bottle intended to be mixed, the questions still outstanding are practical ones: whether it reaches the US, whether the price settles closer to £18 than £25, and whether it really brings in anyone new. Have you had a chance to try Johnnie Walker Red Soul? Let us know in the comments below.

On Islay whisky is part of life for most people. Adam Hannett (43), master blender at Bruichladdich, grew up here. We talked to Hannett about life, whisky and the future of Bruichladdich. Over the years, Hannett learned from some of Bruichladdich’s most influential figures. Take for example Jim McEwan and Duncan McGillivray. Today, he doesn't only make the Bruichladdich spirit, but also Port Charlotte and Octomore while continuing to experiment with barley, casks and different approaches to whisky making. You grew up on Islay. Which memories of the island stand out most from the years before whisky became part of your life? I love living on Islay and have nothing but fond memories growing up here. The scenery is breathtaking and my childhood was predominantly spent outdoors with my siblings - walking, swimming and exploring the beaches. The way the light changes throughout the year with the seasons and the weather means the view never looks the same two days in a row - and so a small island can always look new. What was your first experience with whisky? Like most people on Islay, whisky was always part of family celebrations. While my first unnofficial whisky might have been to sooth sore gums as a baby. Then my dad gave me my first dram during a Hogmanay celebration to toast the new year. When did whisky first become genuinely interesting to you? The moment I joined Bruichladdich. I wanted to stay on the island and when Bruichladdich reopened in 2001 I jumped at the chance to work in the visitor centre. Being immersed in the story of the distillery, the spirits we were creating, and the people who worked there got me hooked. You started at Bruichladdich as a tour guide. What was it about the distillery that drew you further in? Undoubtly the people. The energy and the passion was palpable, there was a real sense of community. Every day I was learning something new from the whole team around me – and I beame completely fascinated. Whisky is more than chemisty and craft, it’s agriculture, community, memory time. Who had the greatest influence on you during those early years? Duncan McGillivray, our previous Distillery Manager, was a huge influence. He had such a positive, can-do attitude and nothing was ever a problem. He also had an encyclopedic knowledge of the disitllery – every machine, every sound, every smell. It was unbeliveable. Without him we would never have got the Victorian equipment up and running again. A proper Bruichladdich legend. What did it mean to you personally to eventually take over from Jim McEwan? Jim was an incredible mentor and I feel honoured to have learned from him. But of course they are big shoes to fill! But before Jim left he told me to do everything my way, in my style – it had to be me in the whisky. I still carry everything he taught me, while telling my own story. How has your own approach to making whisky developed since then? Being Master Blender comes with a lot of responsibilty – managing a team as well as our stocks and spirit. I’ve grown in confidence over the years and refined my own whisky making style. As Bruichladdich has evolved so have our sustainability committments, and I’m always looking at ways we can reduce our inputs, get the most out of our raw ingredients, and give back to the community and environment. What does the way you make whisky reveal about you as a person? Paitience! Nothing in whisky is every done quickly. Nothing is rushed and absoultey everything is considered. In today’s fast-paced world, to be able to take your time over something and really scrutinse every detail is a wonderful part of the job. Can you remember a cask that genuinely surprised you? And how did it surprise you? One of the joys of my job is having the responsibility to keep an eye on the maturing stocks, which means opening the casks and sampling them to check on the progress and assess the whiskies. In doing this, I’ve learned that every cask really is individual and two of the same casks maturing side by side can differ quite dramatically. I suppose seeing this over the years means I expect the unexpected! I’ve come to realise that marrying and blending casks is all about understanding how the differences work together to create a balance and flavor profile that helps to tell the story of the whisky itself. What do you notice in a whisky today that you might not have noticed twenty years ago? The agricultural side of whisky making is a lot more prominent in our industry now. Our spirits start in the soil, and at Bruichladdich we’ve always been fascinated in barley varietals, growing techniques and farming systems. It’s great to see these conversations happening more and more today. Bruichladdich talks a great deal about provenance, barley and the island itself. What does place mean to you when you're making whisky? Place is everything. I want to make whisky where Islay can be found in every drop. Our whiskies are quintessentially Islay; we grow over 50% of our barley here, every cask matures on site on our shores, and we bottle using Islay spring water from Octomore Spring. To make a whisky that speaks of where it is from is so special – and it’s something I take great pride in. Bruichladdich, Port Charlotte and Octomore each have very distinct identities. How do you approach each of them differently? It's great to have both peated and unpeated single malts in our whisky portfolio. For me, it’s a chance to showcase the various styles and depth of flavour available in the whisky market and challenge myself as a whisky maker to master these varying expressions. With Bruichladdich, I’m always looking to enhance our signature floral and fruity style which works so beautifully with our unpeated spirit. Port Charlotte is such a versatile spirit. Like Bruichladdich, I’m looking to capture our house-style and balance this with Port Charlotte’s unique barbeque peat smoke. The spirit also takes to casks exceptionally well, so it’s great to explore different wood types and flavour profiles. Octomore is a welcome challenge year on year. The unique and precise balance of varying peat levels, cask influence and barley provenance is a complex alchemy, and pushes me as whisky maker. Are there experiments currently sitting in the warehouses that you're particularly curious about? Always! Experimentation is a key part of what we do here at Bruichladdich, and there’s always something in the pipeline. Right now, we’re experimenting with more grains and even looking at creative ways we can explore the whisky-making process itself. When you look ten years ahead, where would you like Bruichladdich to be? As a whisky-maker, I’m leaving things for the next generation – and I want to leave things better than I found them. I hope in ten years Bruichladdich is still making incredible, interesting, flavour-forward Islay whiskies. - What is your favourite whisky?  It’s almost impossible to choose – but I have a soft spot for Port Charlotte 10. - How many glasses of whisky do you drink per week? Despite my job (and outwith sampling!) I’m not a huge whisky drinker. I love a dram on a Friday evening by the fire, a lovely way to ease into the weekend. And through the summer when the weather is good a Classic Laddie highball or two in the garden of an evening is something I have taken to very well. - What is your favourite bottle in your collection? It changes all the time (based on whats open usually!) but the different quadruple distilled whiskies we have released over the years are favourites as the concept is just so different to anything else. - What is the most expensive whisky you’ve ever tasted? I have been lucky enough to try some old an rare whiskies – some very old Bruichladdich’s would probably be the most expensive. However, I am left with an appreciation of the spirit and how special it is to taste something so old rather than a memory of the price tag, thankfully! - Which whisky-producing countries should we be watching?

A century-old wartime recipe for making a chemical solvent has been pointed at the leftovers of Scotch whisky, and the result is a fuel that can run an ordinary car. Same microbe, same basic process. What changed is the reason for using it. Let’s start with the wartime problem. In the First World War, Britain ran into a shortage of the chemicals needed to keep making shells. Its smokeless propellant, cordite, required acetone as a solvent, and wartime disruption cut Britain off from important continental supplies. What helped replace them was a bacterial fermentation process developed by Chaim Weizmann at the University of Manchester. A century later, an updated version of the same acetone-butanol-ethanol fermentation process was used to turn whisky-industry waste into biobutanol, which powered a car in a 2017 demonstration. The two ends of that story don’t obviously belong together. One is about wartime munitions. The other is about a distillery waste stream nobody wanted. What connects them is a single microbe, and the odd fact that a technology shelved decades ago turned out to be exactly what a modern recycling problem needed. The wartime origin of the process The chemist was Chaim Weizmann, who later became the first president of Israel. At the time he was hunting for a way to make industrial solvents using bacteria. He found one, Clostridium acetobutylicum, that eats carbohydrate and produces a mix of three chemicals: acetone, butanol and ethanol. The method became known as ABE fermentation, or the Weizmann process. Chemistry World describes how the Weizmann process changed everything by relying on that organism to ferment cereals. At first it was a lab curiosity. Asked how much acetone he could make, Weizmann is quoted as replying, “So far, I have succeeded in making a few hundred cubic centimetres of acetone at a time by the fermentation process.” Demand for cordite pushed it much further, fast. By 1917, according to the same Chemistry World account, the process was making almost 3,000 tons of acetone a year at the Royal Navy Cordite Factory at Holton Heath in Dorset. Getting there meant solving a problem no one had cracked at that scale. A fermentation this large had to be kept free of other microbes, or the whole batch would spoil. The Microbiology Society’s magazine, The Microbiologist, describes it as “the first microbiological process to require asepsis on an industrial scale.” After the war it kept running commercially for decades, until cheaper oil-based methods pushed it out. The whisky problem: most of it is not whisky Jump a century forward and a few hundred miles north. Making Scotch malt whisky is, in pure material terms, mostly a business of producing things that are not whisky. By one estimate, as little as 7 percent of what comes out of the distillery is the drinkable spirit. Everything else is left behind. Two leftovers dominate. There is pot ale, the liquid from the copper stills, and draff, the spent grains. Pot ale carries traces of copper picked up from those stills. Across the whole industry the volumes are large. Scotland’s malt whisky sector produces almost 750,000 tonnes of draff and two billion litres of pot ale a year. Some of it becomes animal feed and fertiliser. A lot of it is simply a cost to get rid of. Old process, new feedstock This is where the two eras meet. Celtic Renewables, an Edinburgh firm founded in 2012 as a spin-out from Edinburgh Napier University by the microbiologist Professor Martin Tangney, took that century-old fermentation and pointed it at whisky waste. Draff and pot ale are rich in carbohydrate, which is exactly what the bacterium wants to eat. What the company is after is biobutanol, a direct petrol substitute that goes straight into an ordinary engine. In 2017 they tested the idea in the real world, filling up a Ford Focus and driving it. Tangney called it the first time in history a car had been driven on a fuel made from whisky waste. He was honest that this was a proof of concept, not a filling station. He told Saveur, “We physically poured a bottle of [alcohol] butanol into the car, but the scale of this could be huge.” The pitch behind the company is less about whisky than about waste economics. Tangney says his objective is “to change the economy, taking stuff with limited use and upvaluing it.” The firm has since built what it describes as Scotland’s first biorefinery, at Grangemouth. Then versus now: what changed, and what didn’t The microbiology is essentially the same in both eras. Same type of bacterium, same three-chemical output, same need for a clean ferment that made the 1916 job so hard. What changed is everything around it. In the war, the product that mattered was acetone. Butanol was close to a nuisance, piling up in storage. Today the value has flipped: butanol is the target, as a fuel, and the process is run for the very molecule the original operators barely knew what to do with. The pressure has flipped too. A hundred years ago it was a shortage, a cut-off supply chain. Now it is the opposite, a surplus. An industry is making residues faster than it can usefully use them. The raw material is the sharpest contrast of all. Weizmann’s plants ran on grain, and later lost out to cheap oil-based chemicals. Celtic Renewables runs on material that already exists whether anyone ferments it or not, and would otherwise cost money to throw away. What strikes us here is how little of this is invention in the usual sense. The chemistry was worked out over a century ago, scaled up, then retired when oil got cheap. Nothing about the bacterium changed. What changed was the economics around it: a waste stream big enough and troublesome enough to make an old, shelved process look efficient again. A technology can be abandoned not because it stopped working but because the world around it moved on, and it can come back for the same reason. The whisky residues were always going to be produced. It took a First World War solvent recipe to make them worth something.

全国のウイスキーが集結 愛好家でにぎわう 郡山市・福島 テレビユー福島 2026年9月6日(日) 16:25 国内 全国のウイスキーメーカーが一堂に会するイベントが福島県郡山市で開かれ、多くのウイスキーファンでにぎわいました。郡山市で開かれたこのイベントはウイスキーのおいしさを多くの人に味わってもらおうと開かれま… 「娘は医療ベッドに横たわって、生気を感じられない人形のような目でした」通園バス園児置き去り事件から4年「加害者たちは忘れていく」父親が語る怒りと後悔...遺族が再び取材に応じた理由【前編】 2026/09/05

Manhunt launched after man shot dead outside Melbourne home Follow along as we bring you all of the big crime, traffic and weather updates. Jaryd Dawson’s widow shares gut-wrenching Father’s Day message The new mum, sister-in-law of AFL star Jordan Dawson, has grieved what was lost as she counts down to their baby boy’s first birthday. 3 min read Five dead after plane overshoots runway in Miami Breaking 2 min read Bad to worse after 260km/h crash as Ferrari slammed by own driver 4 min read At least 25 killed in bus crash on Cape Verde island 1 min read

Greendale Middle School runner wins Whiskey City 5K - Steven Harmeyer - 3 hours ago - 1 min read (LAWRENCEBURG, Ind.) – A Greendale Middle School student was the first to cross the finish line at the Whiskey City 5K on Saturday. 12-year-old Liam Reade won the race by nearly 30 seconds over the second place finisher. Liam was a last-minute entrant into the race after the extreme heat cancelled his school’s cross country races. The top female finisher of the race was 39-year-old Leslie Karle, of Cincinnati. Proceeds from the Whiskey City 5K benefit the Lawrenceburg Lions Club, and there were 76 competitors ranging from age 7 to 83 who took the course through downtown Lawrenceburg and the Dearborn Trail. Reade is one of four Greendale Middle School cross country runners who will compete at the middle school state finals in October.

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 Gordon & MacPhail bottle their final ever Talisker? This 39-year-old, single sherry butt rarity may be the most historic dram of the year. Can an 18-year-old peated Highland malt deliver coastal punch and value? Thompson Bros answers with brine, peat and mineral bite. The Dalmore’s new distillery experience costs £250 per person and lasts three hours. But can any whisky tour really justify that price? We went to find out.

Carn The Replacements! Reigning Premiers Crushed By ‘The Sydney Swaps’ CLANCY OVERELL | Editor | CONTACT A sporting fairytale is emerging in the AFL this September. After weeks of daunting conversations about WENDELL HUSSEY | Cadet | CONTACT A local father of three has today dispelled a long held scientific theory that a father’s love cannot be quantified. Frank Milsom (64) has, in a somewhat roundabout way, confirmed that you can actually put a price on dad. This comes after his offspring turned up to Father’s Day with a nice little something something from Dans for the great man, marking the first time in recorded history the Milsom children have collectively nailed the assignment. Fresh off the back of a decade-long run of socks, undies, boring books he’s not gonna read and shitty power tools he already has better versions of (including a second angle grinder purchased in 2019) - Frank has finally received a Father’s Day gift worth writing home about. A nice, but not too over the top bottle of whisky. “Yeah, glad they finally got the hint this year,” laughed Frank, treating himself to an afternoon glass at 11am, because why not. “What do the Europeans call it?” “A digest teef? (sic),” said Frank, showing our reporter the bottle of Monkey Shoulder. “Apparently it’s a middle of the range one, which is nice to know they haven’t gone the bare minimum ya know.” “Good on em.” Frank’s eldest daughter Phoebe, who was in charge of the gifting process as per usual, said she’s glad this year’s gift landed with the old boy. “Turns out you can put a price on dad,” she laughed. “You certainly can put a price on wrangling my deadshit little brothers though.” “So I just went to Dan’s with Dale (her bf) and sorted it out, on my lunch break, in the car park, in under five minutes, and sent them the deats haha.” “Anyway, all’s well that ends well.” At time of publishing, Frank was three glasses deep and could still be heard practising his pronunciation of ‘digestif’ for the next time Barry brings it up. More to come. #ad