The historic rivalry in the United Kingdom has taken on an unexpected economic dimension. A real “whisky war“ has begun between the governments in London and Edinburgh, reports the British newspaper The Telegraph.
The bone of contention has turned out to be the new regulations that the UK government is trying to impose on the spirits market in order to stimulate English distilleries. However, the Scottish Whisky Association (SWA) and the local parliament in Edinburgh have reacted angrily. They accuse London of undermining the centuries-old legal status and protected geographical indication of „skocha“ (Scotch Whisky), allowing English producers to use similar marketing terms and shorter oak barrel aging periods.
The conflict is about to go to court. Scottish leaders have threatened that if the British Ministry of Economy does not withdraw the controversial changes, they will block a number of joint trade agreements and impose local sanctions on English goods. The trade dispute has huge stakes, as Scotch whisky exports generate over 6 billion lira per year for the economy.
Google News（Scotch/Distillery）｜原題：Scotch whisky makers fear reputation could be at stake after English single malts given same protected status - dailymail.com
Scotch whisky makers fear reputation could be at stake after English single malts given same protected status
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It is a drink revered around the world for its unique heritage and quality craftsmanship, with exports last year worth more than £5.3billion to the Scottish economy.
But Scotch whisky producers fear that reputation could be at stake after the UK government granted English single malts the same protected status as the dram – under differing rules.
The decision by the Department for Environment, Food and Rural Affairs (Defra) means that for the first time in the industry’s history English whisky will have the same recognition and legal protections as the Scotch, Welsh and Irish equivalents.
UK officials say the move showcases ‘the breadth, qualities and innovation of whisky production across the United Kingdom’.
But the Scotch Whisky Association (SWA) said it is ‘profoundly concerned’ by the decision, insisting it ‘creates confusion for consumers and jeopardises the category which the Scotch whisky industry established’.
The SWA added it is now ‘considering’ its ‘next steps’ following talks with Defra officials over the wording of English whisky’s protected Geographical Indication status – something Scotch whisky has had for almost 40 years.
English whisky will have the same recognition and legal protections as the Scotch, Welsh and Irish equivalents
One of the arguments is that while every stage of production for Scotch whisky must be carried out at the same distillery, the English rules simply state it must be ‘distilled in England’ and ‘produced using water from a supply local to the distillery’.
The SWA, which represents more than 90 firms including Diageo and Glenmorangie, said it does ‘not oppose’ the ‘principle of an English Whisky GI’, having even helped in its initial drafting, but remains ‘profoundly concerned by this decision’.
A spokesman said: ‘The text as approved undermines the established definition of “single malt”, creates confusion for consumers and jeopardises the category which the Scotch whisky industry established and built the reputation of around the world.’
The SWA added that ‘over 90 per cent of single malt worldwide, and over 95 per cent of single malt produced in the UK, is Scotch’.
Daniel Szor, chairman and founding member of the English Whisky Guild, however, hailed the recognition of English whisky a ‘genuinely important milestone’.
He said: ‘To see how far the industry has come - and now to see English Whisky formally recognised in this way - is quite extraordinary.
‘It has taken years of collaboration, hard work and persistence from distillers across England’.
The UK Government stated that there were more than 70 distilleries now producing English whisky, up from 46 in 2023, with bottles exported to ‘more than 30 countries across the globe’.
It added that the industry south of the border also estimates maturing stocks held in casks across England ‘to be worth around £1billion’.
UK Environment Secretary Dame Angela Eagle said giving English whisky its own identity ‘will be felt far beyond the distillery gates, bringing jobs, investment and pride to communities across the country’.
English whisky has been granted protected Geographical Indication (GI) status by the UK government.
The decision "officially recognises English whisky as a distinctive whisky category" alongside Scotch, Welsh and Irish whisk(e)y, the Department for Environment, Food and Rural Affairs said in a statement.
The status follows an application submitted by the English Whisky Guild (EWG) in 2022. English whisky is expected to be added to the UK GI register on 1 October.
UK Environment Secretary Dame Angela Eagle said: "It's a milestone that will be felt far beyond the distillery gates, bringing jobs, investment and pride to communities across the country."
Single-malt Welsh whisky was the first UK spirit to receive protection under the post-Brexit UK GI scheme, when it was registered in 2023 by the Welsh government.
The designation is intended to protect the provenance and reputation of English whisky by setting production requirements for spirits sold under the protected name.
It will also provide legal protection for the names English Whisky and English Whiskey, according to EWG.
Defra said more than 70 distilleries now produce English whisky, compared with 46 in 2023.
English whisky is exported to more than 30 countries, while industry estimates place the value of maturing stock held in casks across England at around £1bn.
Morag Garden, the CEO of the EWG, said: "This milestone will support future growth and international recognition for English Whisky."
In a LinkedIn post, Cotswolds Distillery founder and CEO Daniel Szor welcomed the decision, describing it as "a landmark moment" for a category the distillery has helped develop over the past decade.
Szor said English whisky had evolved from "a category ... still in its infancy" into a sector in which distilleries across the country are producing whiskies "with a character and identity all their own".
However, Liam Hirt, founder of Bristol-based Circumstance Distillery objected to elements of the proposed specification.
In a separate statement, Hirt said the definition of single malt English whisky "unnecessarily" followed the Scotch model, including a requirement for double distillation in copper pot stills.
"There were a lot of very, very good things in the English Whisky GI but it could have been a lot better if it had followed the Welsh Whisky GI rather than the Scottish," Hirt said.
He argued that the rules could create confusion by making distilleries operating within the GI "virtually indistinguishable from Scotch", while producers outside the designation may be more experimental but unable to use the term "English Whisky".
"It feels like everyone who uses the term Single Malt English Whisky is a loser in one way or another," Hirt said.
"English whisky receives GI status" was originally created and published by Just Drinks, a GlobalData owned brand.
On Friday, English whisky secured Geographical Indication (GI) status, ensuring that all four whisky-producing nations in the UK share equivalent legal protection.
The GI is the result of more than six years of work by the category trade body, the English Whisky Guild, working closely with the Department for Environment, Food and Rural Affairs (DEFRA).
Drinks International caught up with Dan Szor, chair of the English Whisky Guild and founder of Cotswolds Distillery, to understand what the GI might mean for the category.
Drinks International: After six years of work, what does GI status change for an English whisky producer from 1 October that wasn’t possible before?
Dan Szor: In terms of what will change for an English whisky producer, the GI is not about changing current English Whisky production; it is about supporting the growth and raising consumer awareness of the amazing diversity of the English whisky category. Over time this will manifest in a change with “English Whisky” and “Single Malt English Whisky” increasingly becoming prominent on labels as brands migrate to the GI scheme.
DI: What should a consumer now be able to assume when they see the words English Whisky on a bottle?
DS: They will be able to assure themselves that the bottle has been produced to the guidelines set out in the English whisky GI, for example that the grain used is UK grain and that it was distilled and matured in England.
DI: The Scotch Whisky Association criticised the proposed definition of Single Malt English Whisky because mashing and fermentation did not necessarily have to happen at the distillery. Has the final definition of Single Malt English Whisky changed at all as a result of that criticism?
DS: Since 2003, single malt whisky has been produced in England under this definition, and the category has grown. It encompasses a variety of distilleries, from dedicated whisky distilleries to spirit brands that make a variety of products including whisky, to those that use wort produced by a wonderful local partner. We are walking a different path to Scottish whisky and are proud to do so.
DI: There has been some criticism that the GI will limit innovation within the category and that distilleries that work within the GI will be “virtually indistinguishable from Scotch”. How do you respond to that assessment?
DS: The GI allows innovation and supports some big differences to the Scottish definitions. Of course, the GI gives a framework within which a brand can innovate and builds in some specific areas, such as using different woods and also a much wider definition on stills than in other standards.
DI: In a decade’s time, what will have happened within the category for you to say that the GI has been a success?
DS: That there is no longer an emphasis on comparing the English whisky standard to Scotch whisky and that instead, our category stands by itself as a respected major whisky-producing region. Also, that there is much greater visibility of English whisky on back bars around the world, so that there are always multiple English whiskies available to consumers.
Google News（Scotch/Distillery）｜原題：The Borders Distillery launches its first single malt whisky - thewhiskywire.com
蘇格蘭邊境地區的邊境酒廠推出首款單一麥芽威士忌——The Borders Single Malt Scotch Whisky – First Release，酒精度46% ABV，8年陳釀。此款威士忌先在第一次使用的波本桶中熟成，再於馬姆齐馬德拉桶中完成熟成。這是自1837年以來蘇格蘭邊境地區首支威士忌，限量1萬瓶，將於9月14日起在精選零售商販售，建議零售價£46（約台幣1,600元）。酒款呈現蜂蜜、香草香氣，帶有榛果與夏威夷豆的温暖尾韻。
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The Borders Distillery, has announced the launch of its first single malt Scotch whisky, marking the most significant milestone in its history.
The Borders Single Malt Scotch Whisky – First Release (46% ABV) is an eight year old single malt, initially matured in first-fill Bourbon barrels before being finished in Malmsey Madeira casks.
This limited release marks the Hawick based distillery’s inaugural single malt Scotch whisky and the first whisky distilled in the Scottish Borders since 1837. The expression has been carefully selected to introduce the distillery’s distinctive house style of fruity, sweet and aromatic whiskies.
Delicately balancing rich sultanas, bright citrus and sweet caramel, the First Release is said to open with notes of honey and vanilla on the nose, before giving way to warm, lingering flavours of hazelnut and buttery macadamia on the finish. The bottling reflects the patient approach to maturation that has defined the distillery since spirit first flowed from its stills in 2018.
The Borders Distillery was the first Scotch whisky distillery to be established in the Scottish Borders since 1837. Founded in 2013 by former William Grant & Sons executives John Fordyce, Tim Carton, Tony Roberts and George Tait, the distillery was built on a simple ambition: to create a quality single malt Scotch whisky that is unmistakably rooted in the Borders.
Commenting on the launch, Giancarlo Bianchi, Managing Director, said: “This inaugural single malt represents years of dedication from the team, and I am honoured to share that story with the world. The ambition was to create a whisky that reflects the place it comes from. For our inaugural release, we’ve chosen a secondary maturation in Madeira casks, adding subtle layers of complexity while allowing the character of our spirit to shine through. This is the beginning of an exciting new chapter for the distillery, and we look forward to sharing more of our whisky in the years ahead and telling our unique story.”
Limited to 10,000 bottles, The Borders Single Malt Scotch Whisky – First Release will be available from September 14th from selected specialist retailers, for a RRP of £46.00.
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Distillers fuming
Politicians join call for rethink on English whisky
A move to grant protected status to single malt whisky distilled in England has caused concern in the Scotch industry and across the political spectrum.
The SNP has called on the UK Government to reverse the decision by the Department for Environment, Food and Rural Affairs to give English whisky, or whiskey, the same level of legal protection as Scotch Whisky.
Under current rules, single malt scotch whisky must be mashed, fermented, and distilled at a single distillery in Scotland, but for English whisky, some steps can take place outside the primary distillery.
The Scotch Whisky Association has warned that the English rules are “entirely inconsistent with the reputation of single malt whisky”.
The English Whisky Guild submitted its application for the recognition over six years ago and regards the long-awaited approval a “landmark achievement” for “the quality and innovation across our growing industry.”
SNP MSP for Moray, Laura Mitchell, said: “The Labour government must now do the right thing, listen to the Scotch Whisky industry, and scrap this disastrous proposal.”
Scottish Liberal Democrat MP Wendy Chamberlain secured an urgent question in the House of Commons, forcing the UK Government to answer concerns.
The North East Fife MP, who is chair of the APPG for Scotch Whisky, made it clear that she supports Geographical Indication status for English whisky, but raised concerns that the new definition weakens the established meaning of “single malt”.
She says this risks disadvantaging Scotch producers who have invested to meet traditional production standards.
During the Urgent Question, she also criticised the timing of the announcement, which was made at 5pm on Friday before recess, leaving limited opportunity for parliamentary scrutiny ahead of the 8 October appeal deadline.
Speaking after the Urgent Question, Ms Chamberlain MP said: “The Government must explain why it has approved a definition that risks undermining that reputation and creating an uneven playing field for producers.
“This is not about opposing English whisky. The issue is protecting the integrity and reputation of single malt whisky, a category that consumers around the world understand to mean a whisky produced entirely at one distillery.”
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The English whisky industry is celebrating its granting of Geographical Indication (GI) status by the Department for Environment, Food and Rural Affairs (DEFRA). The move give legal protection to the names “English Whisky” and “English Whiskey” under the UK Spirits Drinks GI Scheme.
The announcement comes as a result of more than six years of work by the English Whisky Guild, which has been in close contact with DEFRA and its member distilleries. The application was first submitted in February 2022 and published for opposition in February 2025.
“This is a defining moment for English Whisky” said Dan Szor, chair of the English Whisky Guild. “I am immensely proud to see our category formally recognised with its own Geographical Indication. It gives English Whisky a clear and protected identity, celebrates the quality and provenance behind what we produce, and sends a powerful signal to consumers and markets around the world.”
The approved specification includes the following details:
— Must be made from UK cereal grain and English water
— Distilled in England from wort created in England, at less than 94.8% ABV
— Matured in England for a minimum of three years in wooden casks no more than 700 litres
— Bottled at a minimum of 40% ABV
— Plain caramel (E150a) is the only permitted additive and only for colour
The GI status will give clearer clarity for consumers both at home and overseas about what English whisky is and the standards that it must meet. It also provides room for innovation, accommodating for modern still designs, non-oak wooden casks and collaborations with local breweries on mashing and fermentation.
The chief executive of the English Whisky Guild, Morag Garden, commented: "Securing GI status is a landmark achievement for English whisky and recognition of the quality and innovation across our growing industry. We are grateful to DEFRA and to everyone who contributed to this collaborative effort. This milestone will support future growth and international recognition for English Whisky."
Vice-chair of the guild and GI lead Tagore Ramoutar added: “The English Whisky Guild would like to thank the DEFRA Spirits and GI Teams and of course the minister of state, for all their support in getting the English whisky GI across the line. The approval of the English Whisky GI marks a new chapter for English whisky, it recognises the huge steps that the English Whisky category has taken since 2003. “Our next challenge is to help all the English whisky makers transition to the GI and raise consumer awareness of our whisky produced.”
English whisky joins its Scotch, Welsh, and Irish counterparts in having GI status. The next steps for the guild include focus on communication and what the new protection represents to consumers and its members. Today, there are more than 70 distilleries in England, up from 46 in 2023, and bottles exported to more than 30 countries around the world.
Sazerac Co has launched two whiskeys under previously dormant Kentucky whiskey brand Glenmore.
The first, Glenmore Kentucky Straight Bourbon Whiskey, is now available through Sazerac’s US distributor network while the second, Glenmore Kentucky Straight Rye Whiskey, will be released later this month. Both expressions are produced at the Sazerac Glenmore Distillery and carry an SRP of US$9.99 per 75cl bottle.
Glenmore Distillery was founded in Kentucky in 1869 and ceased production in 1992. Sazerac bought the site in 2009 and until now has used it to support production, barrel aging and bottling operations across “a variety of spirits categories”.
“The Glenmore name has an incredible history, and we’re honored to help write its next chapter,” said Sazerac’s global growth and innovation director, Lauren Selman. “As the owners and operators of The Glenmore distillery, we have long desired to bring this brand back to life. There is an entrepreneurial spirit and willingness to innovate that define the distillery’s history, and we saw an opportunity to give those qualities new life. We’re excited to whiskey fans to try this release and celebrate this new era with us!”
In June, Sazerac Co confirmed it is in the process of purchasing Garrard County Distilling Co, which is also based in Kentucky.
Brother Justus Whiskey Company has unveiled Founder’s Reserve IV (2026), the fourth annual expression in its limited-edition American whiskey series. The Minneapolis distillery is releasing fewer than 1,000 bottles of the 55% ABV whiskey, priced at $149.99 (£111) for a 750ml bottle.
The whiskey is made from 100% two-row pale ale malted barley and aged in new, charred Minnesota white oak barrels. It was drawn from 25 barrels, aged between two and four years, using single- and double-distilled spirit.
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Each Founder’s Reserve expression is distinct and never repeated, according to the distillery.
“Our Founder’s Reserve never repeats itself, because the whiskey always has something new to reveal. This year, it was stone fruit and the image it brought with it: a slow breakfast in sunshine, nowhere to be,” said founder and CEO Phil Steger.
Steger added: “Twenty-five barrels, two to four years old, single- and double-distilled yielded a gradually unfolding fruit jam over fresh butter and rye bread that earns every sip.”
The release follows a year of accolades for the distillery. Founder’s Reserve III (2025) placed fourth on whiskey expert Fred Minnick’s annual list of the top 100 American whiskeys, and was named his personal favorite of the year.
Pappy Van Winkle Prices Just Jumped Up to 30% — But They May Still Be Too Cheap
READ THE STORYThe brand’s flagship American Whiskey earned 97 points, Double Gold, and Best of Class Finalist honors at the 2026 San Francisco World Spirits Competition. Founder’s Reserve I (2023) previously received the same recognition.
According to the official notes from the brand, the whiskey has a nose of dried apricot, sage, blackberry, and brown bread. The palate offers marmalade, brown sugar, herbed butter, and toasted sesame seed, while the finish carries rye cracker, walnut, and wildflower honey. Its color is described as orange topaz.
Founder’s Reserve IV (2026) is available online, at the Distillery Bottle Shop in Minneapolis, and at select liquor stores in Minnesota and Illinois.
A one-night celebration will take place at the Minneapolis distillery on Thursday, 17 September, offering free samples of the new whiskey. Registration is required.
Brother Justus was founded in Minneapolis in 2014 and sources all ingredients—barley, water, oak, and peat—from Minnesota. The company also plans to release six Single Barrel Selections later this fall.
Google News（Whisky 綜合）｜原題：Booker’s The Reserves 2026 Review: The Perfect Fall Whiskey Finally Exists - Esquire
Booker's 威士忌品牌推出特別版 The Reserves 2026，由第七代首席調酒師 Fred Noe 以其祖父 Booker Noe II 的名義推出。此款酒以家族傳統的蘋果威士忌酒食譜為靈感，採用黑麥威士忌搭配蘋果白蘭地桶陳熟及肉桂調味。酒精濃度達 125.1 度，風味豐富，帶有蘋果、焦糖、肉桂及橡木香氣，建議原飲體驗其複雜風味。售價約 130 美元（約新台幣 4,200 元），於 9 月 15 日推出，為秋季必備烈酒。
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I hate to be that millennial, but like many of my generational brethren, I’m an absolute sucker for autumn. The summer heat tapers off. We can wear sweaters again. Greens are out; oranges and reds and yellows are in. And apple picking—I’m one of the few proud early-30s dudes without kids who’s totally down to pay to pick his own produce. All that’s to say, I love fall, and the absolute best part about it is that it’s the official start of whiskey season.
You can certainly enjoy whiskey year-round, but to me, it’s more appealing to sip a warming oak-forward spirit on a cool, breezy night than on a sweaty summer day. Which is why I was excited to find out that one of my favorite whiskey brands, Booker’s, has released a special-edition rye whiskey that’s engineered for autumn.
Booker’s is distilled by James B. Beam Distilling Company in Clermont, Kentucky. It’s the distillery’s small-batch label. That means, unlike the typical Jim Beam bottle, each Booker’s release is pulled from a special selection of casks and bottled at barrel proof, so it’s really strong, really flavorful, and really limited.
Booker’s typically drops four specialty whiskeys per year, and once a particular run of bottles is gone, it’s gone for good. In 2024, the brand announced an even rarer annual release called The Reserves, helmed by Fred Noe, the seventh-generation master distiller from the Beam family, in homage to his grandfather Frederick “Booker” Noe II. And here we come to the perfect fall whiskey in question: Booker’s The Reserves 2026.
Each Booker’s bottle comes with a story, usually tied to family history. This one is no different, and the tale behind the whole thing informs the flavor of the liquid inside. As Fred Noe writes in his master distiller’s notes:
“In our family, early winter marked the beginning of a tradition: When my grandaddy began decanting his annual batch of apple wine to share with friends and family through the season. He called it his ‘A.B.C. wassail,’ named for its main ingredients: Apples, bourbon barrels, and cinnamon. This release is a very Reserves take on his recipe. A robust rye whiskey . . . aged in apple brandy casks with some cinnamon sticks added for character. You might call it more of an A.R.C. not-quite wassail now.”
Wassail is a type of hot, spiced punch traditionally served around Christmastime. But something about apples and cinnamon feels so much more autumn, which is perhaps why the brand has decided to release the bottle today, September 15.
And, if you can believe it, the whiskey itself exceeds Noe’s lofty description. When I pour the spirit into a glass, my eyes meet a deep, rich auburn. I swirl that glass and whiffs of apple, caramel, and oak practically leap out. Of course, I’m enticed to sip, and when I do, I taste rich oak and caramel and cinnamon as the apple flavors vanish for a few seconds. After I swallow, that apple comes roaring back, melding with the cinnamon and caramel to remind me of the flavor of those bright green lollipops I used to grab by the fistful from a big bowl at the bank as a kid while my mom was depositing a check or taking out cash. As the flavor slowly fades, the nostalgia sticks around, and I inevitably take another sip.
Now, because of its strength—this bad boy is 125.1 proof, which is much higher than rye whiskey’s lower limit of 80—you might be inclined to mix such a spirit with hot apple cider or that aforementioned Trader Joe’s tea to soften it a bit. I bet it’d be delicious. But if you see this thing on the shelf at your local liquor store and shell out the requisite $130, you owe it to yourself to try it the way it was intended: neat. Then, as recommended by Booker’s, maybe add a drop of water to open up the flavor.
Once you’ve done that, drink it as you wish. And when you do, think about where we all were six years ago when this spirit was put into barrels to age: Mired in COVID-19 lockdowns, stuck inside, missing out on our favorite fall activities. I’m thankful to have this whiskey now, at a time when I can invite some friends over on a brisk Sunday, flick on a football game, and pour a few rounds of this stuff for the gang. That feels a little more appropriate than bringing a flask to the apple orchard.
This New Hampshire Distillery's Latest Whiskey Has A 'Meaty' Twist
The world of spirits is constantly changing, as clever distillers develop new techniques and products, and consumer preferences push the market into new territory. Even with this unceasing innovation, however, rarely does any distillery strike out so far outside the norm as Tamworth Distilling has. Flavored whiskeys are plenty popular, but they tend to stick to the sweet side of the spectrum, with things like cinnamon, peach, and peanut butter dominating the market. Tamworth has taken the opposite approach, instead infusing its whiskey with something quite unexpected: venison.
The Deerslayer Venison Flavored Whiskey is exactly what it sounds like: A bottle of aged rye infused with hand-chopped and house-smoked red deer. But the flavors and aromas worked into this whiskey go beyond just meat. On its own, adding this particular type of game meat to the bottle might be enough to catch the eyes of hunters or the curious palates of adventurous drinkers. Tamworth Distilling isn't trying to make a gimmick here, but rather a delicious whiskey that evokes a particular time and place. In addition to the venison, the whiskey includes notes of cranberries, porcini mushrooms, juniper berries, and green peppercorns. Together, these ingredients build out the whiskey's complexity with layers of bittersweet fruit, earthy umami, bright spice, piney evergreen, meat, and smoke. The result is a whiskey that feels like a snapshot of a cool, autumn day in the woods.
How to hunt down a bottle of this venison-flavored whiskey
It should come as no surprise, given the ingredient list, that this 49.5% ABV (99 proof) whiskey is a favorite in the hunting community. So it makes sense that its release coincides with the start of hunting season in New Hampshire, hitting shelves on September 15th. Those eager to sample the unusual brew can find it at Liquor & Wine Outlets in New Hampshire, Total Wine & More in Massachusetts, and in person at the distillery in Tamworth, New Hampshire. It's also available to order directly from the distillery's website in both the "bambi-sized" 200-milliliter bottle for $35 and the new "buck-sized" 500-milliliter bottle for $45.
If The Deerslayer sounds like your kind of whiskey, Tamworth Distilling has plenty of other unconventional spirits worth exploring, too. The excitement surrounding this venison-flavored whiskey when it was first released in 2020 inspired the distillery to explore a range of unconventional flavors, including several other spirits made with animal products. This isn't an unheard-of practice — oyster stouts include real oysters, and there is a type of mezcal called pechuga that is traditionally made with chicken or turkey breast — but Tamworth Distilling takes the concept to some truly unexpected places. For example, the company produces Spruce Goose, a whiskey made with white spruce and roast goose, among other ingredients. There's also the Crab Trapper, a bourbon infused with crab, corn, and a spice mix, as well as Eau de Musc, a spirit scented with castor glands from beavers. Whether it's the call of the wild or simply an itch to try something far outside the ordinary, Tamworth Distilling has plenty of unusual bottles to explore.
Johnnie Walker’s Gold Label Reserve is a 40% ABV blended Scotch that replaces the former Gold Label 18 and drops the age statement, with its debut bottle presented in a shiny gold limited-time design. The liquid is described as very sweet and fruity on the nose with honey, apricot and raisin alongside subtle smoke, salinity and oak.
The palate opens a little thin and takes a moment to show honeyed malt, apricot and raisin before oak and light citrus push the fruit backward. The midpalate reveals slight smoke and black pepper while the finish is fairly short, dry and dominated by oak and citrus.
The expression reads as an oak-forward, sweeter blend aimed at premium crossover drinkers and nontraditional Scotch occasions. Its price point sits above the prior 18-year offering, which may affect purchase decisions for blended whisky connoisseurs.
Image Credit: Johnnie Walker
Why This Trend Is Growing
- Age-statement-free Premiumization
- Legacy spirits brands are reshaping value cues around flavor profile, packaging and brand prestige rather than age, opening space for premium products that appeal beyond traditional connoisseur benchmarks.
- Crossover Scotch Positioning
- Sweeter, fruit-led whisky expressions are broadening Scotch relevance for consumers who usually favor cocktails, approachable brown spirits or celebratory gifting occasions.
- Limited-time Metallic Packaging
- Eye-catching gold bottle designs are turning established liquor releases into shelf-dominant collectibles, creating differentiation in crowded premium retail environments.
Industries Being Reshaped
- Blended Whisky
- Blended Scotch producers are experimenting with oak-forward profiles and removed age statements to redefine premium tiers while managing evolving consumer expectations.
- Luxury Alcohol Retail
- Premium liquor merchandising increasingly depends on visual impact and occasion-based appeal, giving retailers new ways to drive discovery and gifting purchases.
- Hospitality Beverage Programs
- Bars and restaurants can frame approachable premium Scotch expressions around nontraditional drinking moments, expanding whisky participation among less conventional guests.
There is now a permanent whisky shop at Sydney Airport built around a working conveyor belt. The new Sydney Airport Whisky Emporium borrows the baggage-carousel idea for its centrepiece: a mini revolving display set into the counter, with a central digital screen, that rotates the newest and most exclusive bottles into view as the year turns toward Christmas, Lunar New Year and other gifting peaks.
Pernod Ricard Global Travel Retail has partnered with Heinemann Oceania and Sydney Airport Corporation to open the Whisky Emporium in Terminal 1. It gathers five of the group’s Scotch brands, Chivas Regal, Royal Salute, The Glenlivet, Aberlour and Ballantine’s, into a single C-shaped shop-in-shop, with a Tasting Station at one end and a Gifting Zone at the other. It opened on 4 September 2026.
For anyone flying through T1, the reason to slow down is the travel-retail exclusives. Several of the bottles here simply are not sold in domestic shops, and a couple of them are among the more interesting things Chivas Brothers has put out for the channel in the last year.
What the Whisky Emporium actually is
The concept takes its cue from the whisky emporium the Chivas Brothers ran in Aberdeen in the 1930s, reimagined for a modern departures hall. Each brand gets its own zone for prestige expressions, traveller exclusives and a bit of storytelling, rather than the usual wall of boxes.
Two of the five names are single malts, The Glenlivet and Aberlour, both from Speyside. Chivas Regal and Ballantine’s are blended Scotch, and Royal Salute is the group’s aged, prestige blend. That spread matters if you are choosing a bottle to carry home: the malts are where the discovery is, the blends are where the reliable gifting sits.
The revolving counter display is the piece that makes this more than a smart fit-out. Instead of a static hero shelf, the belt lets staff push whatever is most relevant, a new release, a seasonal exclusive, a high-value decanter, into the spotlight without rebuilding the stand.
The travel-retail exclusives worth knowing
These are the Global Travel Retail (GTR) exclusive expressions the emporium calls out at its Tasting Station. Prices below are the published RRPs at launch and will vary by airport and currency.
The Glenlivet Cask Master’s Collection 14 Year Old American and European oak. Baked apple and citrus zest, soft and fruity. ABV: 40% | RRP: around £65 / US$85 (1 litre)
The Glenlivet Cask Master’s Collection 16 Year Old Fully matured in American oak. Creamy toffee and ripe plum. RRP: around US$120
The Glenlivet Cask Master’s Collection 19 Year Old American and European oak with a selective Scottish oak finish, a first for the brand. Stewed apple and blackcurrant spice. ABV: 48% | RRP: around £105 / US$140 (70cl)
Aberlour 13 Year Old American oak and Oloroso sherry. Sweet, fruity, classic softer-side Speyside. ABV: 40% | RRP:around £68 / US$86
Aberlour 16 Year Old Double Charred Selection Finished in extra-charred American oak for added depth and sweetness. ABV: 43% | RRP: around £121 / US$153
Aberlour Suthainn No age statement, non-chill filtered, built around a solera process in European sherry hogsheads for concentrated sherried richness and spice. ABV: 48% | RRP: around £85 / US$108
Chivas Regal 18 Year Old Pauillac Cask Edition The 18 Year Old blend given a finish in casks from Pauillac, the Bordeaux commune, adding a wine-cask layer to the house style.
If you only have time to look at one thing, make it the Cask Master’s 19 or the Suthainn. The Scottish oak finish on the 19 is genuinely uncommon, and Suthainn is a lot of sherried Aberlour for the money.
The Tasting Station and the Gifting Zone
At one end of the C, the Tasting Station lets travellers work through the portfolio at their own pace, exclusives included, which is the right way to spend an idle 40 minutes before a long-haul.
At the other end, the Gifting Zone is designed to shift with the calendar, leaning into Christmas, Lunar New Year and other occasions. To mark the opening, every purchase from the emporium comes with a gift-wrapping kit, a small touch that makes more sense at an airport than almost anywhere else.
Why this launch matters
Sydney trialled a temporary version of this idea back in 2019. Making it permanent, and building the whole thing around a rotating exclusives display, is a bet that travellers increasingly treat duty-free whisky as considered discovery and gifting rather than a grab on the way to the gate.
Becky Holliday, Pernod Ricard Pacific Travel Retail Director, framed it as a way to show the group’s malt ambition alongside its blends. Ranjith Menon of Heinemann Asia Pacific called prestige spirits a key growth category for international shoppers, and Gail Taylor, General Manager Retail at Sydney Airport, pitched it as another reason to enjoy the walk through T1. The emporium was officially opened with a ribbon cutting by Rosi Fernandez of Heinemann Oceania, Holliday and Taylor.
Is it worth stopping for?
If you are flying through Sydney T1 and you drink single malt, yes. The Glenlivet Cask Master’s Collection and the Aberlour trio, Suthainn in particular, are the draw, because you cannot pick them up on the high street. If you are after a gift rather than a bottle for yourself, the Royal Salute and Chivas zones plus the launch gift-wrapping make the case on their own.
Check the exclusives against your home duty-free before you commit, prices in travel retail move by airport and currency, but as a place to actually explore Scotch rather than just buy it, this is a strong addition to T1.
Frequently asked questions
What is the Sydney Airport Whisky Emporium? It is a permanent Scotch whisky shop-in-shop in Sydney Airport Terminal 1, opened in September 2026 by Pernod Ricard Global Travel Retail with Heinemann Oceania and Sydney Airport Corporation. The C-shaped space groups five Scotch brands with a Tasting Station, a Gifting Zone and a rotating exclusives display.
Which whisky brands are in the Sydney Airport Whisky Emporium? Five Pernod Ricard Scotch brands: Chivas Regal, Royal Salute, The Glenlivet, Aberlour and Ballantine’s. The Glenlivet and Aberlour are Speyside single malts. Chivas Regal and Ballantine’s are blended Scotch, and Royal Salute is the group’s aged prestige blend.
What travel-retail exclusives can you buy there? The Tasting Station highlights The Glenlivet Cask Master’s Collection 14, 16 and 19 Year Old, Aberlour Suthainn, Aberlour 13 Year Old and 16 Year Old Double Charred Selection, and Chivas Regal 18 Year Old Pauillac Cask Edition. These are Global Travel Retail exclusives not sold in standard domestic shops.
When did the Sydney Airport Whisky Emporium open? The emporium went live on 4 September 2026 and was marked with a grand opening and ribbon cutting. It is a permanent fixture in Terminal 1, following a temporary version of the concept trialled at Sydney Airport in 2019.
What is the conveyor belt in the Whisky Emporium? A mini revolving display built into the counter, with a central digital screen. Rather than a fixed hero shelf, it rotates the newest or most exclusive bottles into view and can be tuned to seasonal moments such as Christmas or Lunar New Year.
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Google News（Scotch/Distillery）｜原題：Next year’s exclusive Johnnie Walker whisky is already on sale - Whisky Monkeys
Johnnie Walker 推出2027年農曆生肖限定版 Blue Label，以山羊為主題，由旅居巴黎的中國插畫家Jiayi Li 設計華麗包裝。酒液維持原有配方，採用稀有蘇格蘭威士忌混調，酒精度40%ABV，風味帶有蜂蜜、黑巧克力、香料與溫和煙燻感。限量版目前已可預訂，售價約250歐元（約台幣8,500元），是Johnnie Walker 年度農曆新年系列的延續傳統。
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Johnnie Walker is getting an early start with one of its exclusive whiskies for 2027. The new Johnnie Walker Blue Label Year of the Goat is already available to order. And this special edition offers more than just a fresh look.
This is the next Lunar New Year edition of Johnnie Walker Blue Label. Every year, the luxury blended whisky debuts a striking design inspired by the animal of the Chinese zodiac.
After the Horse in 2026, 2027 belongs to the Goat. Before we dive into the new whisky, let’s take a look back at previous editions.
For the design, Johnnie Walker teamed up with Jiayi Li. The Chinese artist and illustrator, based in Paris, is known for her colorful, intricate illustrations. This marks her first collaboration with Johnnie Walker.
On the bottle and its accompanying packaging, she places the goat center stage, surrounded by vibrant, multicolored elements. Many of the details draw from Chinese culture and artistic traditions, with signature clouds and blossoms encircling the goat.
How does Johnnie Walker Blue Label Year of the Goat taste?
The flavor profile remains true to form, with the rich, silky character Blue Label is known for. The liquid itself is unchanged from previous editions, so you can expect a refined blend of rare Scotch whiskies.
This premium blend brings together selected malt and grain whiskies, including spirit from distilleries that have since closed.
The tasting notes are as follows:
Nose: Notes of honey, dried fruit, citrus, and hazelnut.
Palate: Dark chocolate, dried fruit, honey, spice, and roasted nuts.
Finish: Smooth and spicy, with chocolate, oak, and a gentle smokiness.
Johnnie Walker Blue Label Year of the Goat is bottled at 40% alcohol by volume (ABV).
Where can you buy Johnnie Walker Year of the Goat 2027?
Although 2027 is still a ways off, the whisky is already available in some of the better whiskyshops. The upside of this early release? With the bottle already on your shelf, you’ve got a few more months to ponder those New Year’s resolutions.
FAQ
What is Johnnie Walker Blue Label Year of the Goat 2027? It’s the special Lunar New Year edition of Johnnie Walker Blue Label for 2027. This limited edition celebrates the Year of the Goat with a design by Chinese artist Jiayi Li.
How much alcohol does Johnnie Walker Blue Label Year of the Goat 2027 contain? The whisky is 40% ABV, the same strength as the regular Johnnie Walker Blue Label.
How much does Johnnie Walker Blue Label Year of the Goat 2027 cost? The limited edition is available for around 250 euros.
Chinese baijiu producer Guotai has launched two whiskies made using traditional baijiu fermentation methods and matured in bourbon casks, joining a growing number of domestic spirits companies seeking growth beyond a pressured baijiu market.
The Guotai Shang range went on sale Sept. 12 in Guangzhou, with a 50% alcohol sauce-aroma whisky priced at 429 yuan (US$63.90) per bottle and a 46% alcohol sauce-and-malt-aroma version priced at 318 yuan (US$47.52).
Guotai joins producers including Langjiu, Yanghe and Luzhou Laojiao in expanding into whisky, betting that their distribution networks and financial resources can help them gain a foothold in an increasingly crowded market.
Guotai launches sauce-aroma whisky
The whiskies are jointly produced by Guotai’s parent company, Tianjin Tasly Health Industry Investment Group Co., Ltd., and US-based Maritime Brands Inc., with Guotai providing technical supervision.
The range will be available through brand flagship stores on JD.com, Tmall and Douyin. Offline sales will run through distributors serving the group-purchasing market in provincial capitals.
Founded in 1999 and headquartered in Renhuai, Guizhou province, Guotai is a prominent Chinese producer of sauce-aroma baijiu. Its sales revenue exceeded RMB 4 billion (US$595.83million) in 2024, while annual base spirit production reached 20,000 tonnes. In 2025, sales revenue was broadly unchanged from the previous year, while sales volume rose 8%.
As its baijiu business faces pressure and competition increasingly centres on winning market share rather than expanding overall demand, Guotai has begun branching into other spirits categories, including whisky.
Its whisky initiative dates to early 2025, when it began working with US-based True Essence Foods (TEF) to develop a sauce-aroma whisky. The company subsequently signalled its plans to enter the category.
In December 2025, Guotai unveiled “Lan Oak-Flavoured Spirit” at a cocktail competition in Macau, describing it as its first innovative product in the “sauce-aroma whisky” direction. However, the product did not receive widespread distribution.
In June 2026, SHĀNG, a brand developed in partnership with TEF, launched in Kentucky. The newly released Guotai Shang range is the company’s first whisky offering for the Chinese domestic market.
Major baijiu producers move into whisky
Guotai is far from the first Chinese baijiu producer to enter whisky. Several leading producers have announced whisky strategies in recent years, and some have already brought products to market.
They include Langjiu, which is building its own whisky estate at Mount Emei; Yanghe, which has partnered with Diageo on whisky products; Luzhou Laojiao, which has collaborated with KYLIN Spirits Group; and Gujing, which is developing a distillery with France’s Camus.
Chinese ready-to-drink producer Bairun began construction of its Laizhou Distillery in Qionglai, Sichuan province, in 2019. Now one of China’s largest whisky distilleries, Laizhou had filled more than 600,000 casks with spirit by early 2026.
Betting on China’s whisky market
The push into whisky by Chinese baijiu and ready-to-drink producers reflects the category’s development in China. As Vino Joy News previously reported, in markets with an established appetite for imported spirits, such as Fujian, whisky is moving beyond personal consumption and onto banquet tables.
Import figures also show growth. China imported 35,835,965 litres of whisky worth US$445,416,561 in 2025, increases of 70.25% and 84.12%, respectively, compared with 2020.
Whisky consumption remains concentrated in markets such as Fujian and Guangdong, leaving considerable room for geographic expansion. As the market develops, more Chinese drinks companies are looking to the category as a potential source of growth.
Existing distribution networks offer an advantage
For baijiu and ready-to-drink producers with years of experience in the drinks trade, established distribution networks, sales teams and financial resources could provide an advantage.
Chen Xun, who runs Chinese producer Shumen Whisky, said baijiu companies already have experienced teams and distribution channels they can draw on. Their regional distributors and relationships with drinks retailers can also support a whisky business.
“Companies selling ready-to-drink products have distribution relationships with bars, which are well suited to introducing whisky,” he added.
Wu Yonglei, general manager of Fond Wine, a major wine, baijiu and imported spirits distributor in Xiamen, Fujian, previously told Vino Joy News that Laizhou had recruited professional managers from the baijiu industry in Fujian who brought strong distribution expertise.
Compared with wine and imported spirits companies, Chinese baijiu producers have extensive local experience in distribution and brand management. Over the years, leading producers have built networks reaching from provinces and cities down to counties and townships, with strong access to restaurants, banquets and group-purchasing channels.
Their experience in brand building, consumer development and marketing can also help establish awareness of new categories.
When entering whisky, they can draw on existing distributors, sales teams, retail relationships and brand-management capabilities, potentially reducing the cost of consumer education and distribution expansion.
Baijiu and ready-to-drink producers also tend to have substantial financial resources, giving them greater capacity to support the significant upfront investment required by capital-intensive whisky projects.
A crowded field turns to Chinese flavours
Chinese whisky producers nevertheless face challenges.
Whisky is an imported category, and domestic producers still need time to build consumer recognition alongside Scotch whisky’s centuries of history.
The field is also becoming increasingly crowded. Whether the market can accommodate the growing number of distilleries remains uncertain. A China representative for a Scotch whisky business, who requested anonymity, said China already had more than 50 whisky distilleries, with no clear indication of which would ultimately succeed.
Against this backdrop, some producers are incorporating Chinese elements and drawing on local traditions to distinguish their whiskies and encourage consumer acceptance.
Unlike conventional whisky production, which primarily uses liquid fermentation, Guotai Shang employs the solid-state fermentation process used in Chinese baijiu. According to information about the product, its sauce-aroma whisky begins with solid-state fermentation using Maotai town’s high-temperature daqu, a traditional fermentation starter. The spirit undergoes multiple distillations and ageing in ceramic vessels before being shipped to Kentucky for maturation in bourbon oak casks.
Guotai is thus combining sauce-aroma baijiu’s fermentation methods with whisky’s oak maturation, seeking to introduce a sauce-aroma flavour profile within the whisky category.
Other producers are pursuing similar experiments. TianYouDe is developing whisky made from highland barley, while Bairun’s Laizhou Distillery is experimenting with maturation in huangjiu, or Chinese yellow wine, casks and Mongolian oak casks.
Gujing and Camus are exploring botanical whisky, while KYLIN Spirits, in which Luzhou Laojiao is involved, emphasises Chinese barley, Chinese water and “Chinese casks.”
These efforts suggest that the localisation of whisky is moving beyond Chinese imagery in branding and packaging to encompass ingredients, production methods, maturation and flavour. Producers are seeking to preserve whisky’s defining characteristics while developing a recognisably Chinese identity.
The Scotch whisky representative welcomed such experimentation, pointing to Japanese whisky as a possible model: production rooted in Scotch whisky traditions that incorporated local characteristics to develop a distinct identity. American whisky, the representative ad
Whiskey launches use thematic framing to make premium bottles distinct
Trend - Distillers are packaging releases around a specific narrative lens—such as farm origin, regional heritage, or cross-category inspiration—which enhances the identity and collectibility of the spirit. Wood finishing and maturation choices are presented as storytelling devices, while exclusive cross-category partnerships with organizations and artists enhance product aesthetics.
Trigger - Consumers are increasingly gravitating toward alcoholic spirits that either reflect their personal interests and affiliations or can clearly communicate what makes them different in the crowded premium drinks market. Many are responding to strong branding themes and storytelling-led marketing in this niche, as spirits with established links to regional identity, historic legacy, agricultural tradition, or cultural passions can feel more expressive, more valuable, and have greater social entertainment value than generic luxury offerings.
Trend Themes
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Origin-led Spirits — Premium bottles grounded in farm sourcing, island identity, and local production provide space for brands to turn provenance into a clearer marker of authenticity, sustainability, and collectible value.
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Culture-crossover Releases — Collaborations with golf labels, artists, motorsport teams, and regional creators are reshaping spirits launches into lifestyle artifacts with stronger appeal across fan communities and gifting occasions.
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Cask-narrative Premiumization — Distinctive maturation choices such as Madeira, white Port, Sherry, Sauternes, and multi-cask finishing create opportunities for technical production details to become memorable flavor stories in crowded luxury spirits markets.
Industry Implications
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Alcoholic Beverages — Distillers, brewers, and winemakers can benefit from turning ingredient transparency, limited runs, and sensory experimentation into differentiated premium offerings.
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Travel Retail — Airport and destination-based retail channels are positioned to make exclusive bottlings, collectible formats, and regional stories feel more urgent and experience-driven for global shoppers.
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Luxury Goods — High-end brands across fashion, design, and collectibles can draw on spirits-style scarcity, heritage cues, and artist partnerships to deepen emotional value beyond functional product quality.
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The Borders unveils first single malt
By Miona MadsenHawick-based The Borders Distillery has launched its inaugural single malt, the ‘first’ malt whisky from the Scottish Borders in almost 200 years.
The distillery’s first single malt release was aged for eight years, first in first-fill ex-Bourbon American oak casks, then finished in Malmsey Madeira casks.
It is said to be the first single malt whisky to be distilled and released in the Scottish Borders since 1837.
The Borders Distillery filled its first single malt whisky casks in 2018.
Bottled at 46% ABV, the whisky represents the distillery’s house style of ‘fruity, sweet and aromatic’ whiskies. Tasting notes include sultanas, citrus, sweet caramel, hazelnuts, and macadamia, with aromas of honey and vanilla.
Whisky writer Charles MacLean described the whisky as an “easy drinking and more-ish” single malt Scotch.
“This inaugural single malt represents years of dedication from the team, and I am honoured to share that story with the world,” said Giancarlo Bianchi, managing director of The Borders Distillery.
“The ambition was to create a whisky that reflects the place it comes from. For our inaugural release, we’ve chosen a secondary maturation in Madeira casks, adding subtle layers of complexity while allowing the character of our spirit to shine through.
“This is the beginning of an exciting new chapter for the distillery, and we look forward to sharing more of our whisky in the years ahead and telling our unique story.”
The Borders Single Malt Scotch Whisky First Release is limited to 10,000 bottles worldwide.
It will be available from 24 September from select UK retailers at an RRP of £46 (US$62) for a 700ml bottle. International distribution will follow.
Last month, thieves broke into The Borders Distillery and stole several bottles of spirits.
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Google News（Whisky 綜合）｜原題：Whiskey Wow, Grand Reserve win Kentucky Sire Stakes splits - U.S. Trotting News
（僅標題資訊）此篇報導來自美國馬術賽事媒體 U.S. Trotting News，標題提及「Whiskey Wow」及「Grand Reserve」兩匹馬在肯塔基州馬主育種錦標賽（Kentucky Sire Stakes）中分站獲勝。因地理位置限制，無法取得完整內容。
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AI generated summary, newsroom reviewed
Some bottles need no introduction, and Johnnie Walker Black Label whisky is one of them. It is the whisky bottle that often finds its place on a home bar, arrives at a dinner with friends or gets opened when there is something worth celebrating. Its smoky, slightly sweet character and unmistakable black label have kept it relevant across generations. For those looking to know or compare the Johnnie Walker Black Label whisky price in Delhi, Mumbai, Gurgaon, Kolkata and Chennai, the difference can be surprisingly noticeable depending on the city and bottle size. Here is the Johnnie Walker Black Label whisky price across 5 major Indian cities, from 180 ml to 1 litre.
Delhi remains one of the more competitive markets for Scotch whisky, although prices can differ between liquor outlets. The Johnnie Walker Black Label whisky price in Delhi for the 180 ml bottle typically costs ₹900 to ₹1,000, while the 375 ml format is priced around ₹1,650 to ₹1,850.
For those buying the standard 750 ml Johnnie Walker Black Label whisky bottle, expect to pay approximately ₹3,300 to ₹3,600. The larger 1 litre bottle generally falls between ₹4,300 and ₹4,800.
Mumbai tends to command a higher price for premium Scotch, and Johnnie Walker Black Label reflects that pattern. The Johnnie Walker Black Label whisky price in Mumbai, for the 180 ml bottle, is between ₹950 to ₹1,050, while the 375 ml bottle costs around ₹1,700 to ₹1,900.
A 750 ml Johnnie Walker Black Label whisky bottle sits in the ₹3,600 to ₹4,250 range, while the 1 litre variant can reach ₹5,000. For whisky collectors and occasional drinkers alike, the 750 ml bottle remains the most practical size.
Gurgaon stands out for having the lowest prices among these five cities. Johnnie Walker Black Label whisky price in Gurgaon, for the 180 ml bottle, is around ₹750 to ₹900, with the 375 ml option available for approximately ₹1,400 to ₹1,600.
At 750 ml, Johnnie Walker Black Label whisky is priced between ₹2,500 and ₹2,800. The 1 litre bottle costs roughly ₹3,400 to ₹3,800, making Gurgaon particularly appealing for those looking for a larger bottle.
Kolkata offers pricing broadly in line with Delhi, though there are small differences depending on bottle size and retailer. Johnnie Walker Black Label whisky price in Kolkata is approximately ₹850 to ₹980 for the 180 ml bottle, while 375 ml ranges from ₹1,600 to ₹1,850.
The 750 ml Johnnie Walker Black Label whisky is priced between ₹3,200 to ₹3,600. For a 1 litre bottle, buyers can expect to pay between ₹4,200 and ₹4,700.
The 180 ml Johnnie Walker Black Label whisky price in Chennai is somewhere around ₹880 to ₹1,000, while the 375 ml format is priced around ₹1,600 to ₹1,850.
A 750 ml Johnnie Walker Black Label whisky bottle typically comes in at ₹3,300 to ₹3,600, while the 1 litre variant ranges from ₹4,100 to ₹4,600. The city therefore sits comfortably in the middle of the five-city comparison.
Johnnie Walker Black Label whisky has long occupied a familiar place in the world of premium Scotch. The Johnnie Walker 12-year-old blend brings together whiskies from across Scotland, giving it a richer profile than entry-level expressions while keeping the bottle instantly recognisable.
For many drinkers, Johnnie Walker Black Label works equally well neat, over ice or in classic serves. The distinctive square bottle and black label have also helped make it a dependable choice for gifting and home bars.
Note: Johnnie Walker Black Label whisky price in Delhi, Mumbai, Gurgaon, Kolkata and Chennai may vary depending on the retailer, location, taxes and state excise regulations.
What is the Johnnie Walker Black Label price in Delhi?
The Johnnie Walker Black Label price in Delhi around ₹3,300 to ₹3,600 for 750 ml.
What is the Johnnie Walker Black Label price in Mumbai?
The Johnnie Walker Black Label price in Mumbai is around ₹3,600 to ₹4,250 for 750 ml.
What is the Johnnie Walker Black Label price in Gurgaon?
The Johnnie Walker Black Label price in Gurgaon is around ₹2,500 to ₹2,800 for 750 ml.
What is the Johnnie Walker Black Label price in Kolkata?
The Johnnie Walker Black Label price in Kolkata is around ₹3,200 to ₹3,600 for 750 ml.
What is the Johnnie Walker Black Label price in Chennai?
The Johnnie Walker Black Label price in Chennai is around ₹3,300 to ₹3,600 for 750 ml.
Is Johnnie Walker Black Label a 12-year-old whisky?
Yes, it is a 12-year-old blended Scotch whisky.