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Kentucky bourbon remains the star of the American whiskey world, but Tennessee has its own whiskey-making tradition that’s just as long and proud. The difference between the two state’s signature spirits is admittedly rather subtle. You may have heard the old line, “All bourbon is whiskey, but not all whiskey is bourbon.” We can add a corollary that all Tennessee whiskey is bourbon, but not all bourbon is Tennessee whiskey, at least when it comes to the law. (And, yes, bourbon can be made anywhere in the United States, not just Kentucky.) In 2013, the state legislature codified the requirements for a spirit to be labeled “Tennessee Whiskey,” and they begin with the Federal rules for bourbon: distilled from a mash of at least 51 percent corn, aged in new charred oak barrels, and bottled at no less than 80 proof. To these it added two distinguishing features: The whiskey must be manufactured and aged in the state of Tennessee, and it must be filtered through maple charcoal before aging. That filtering step has long been known as the Lincoln County Process, since it emerged just after the Civil War as the signature method of the south-central Tennessee county. For almost four decades after World War II, Jack Daniel’s and George Dickel were the only commercial whiskey distilleries in Tennessee, but the scene looks very different today. Dozens of distilleries, large and small, now produce spirits across the state, though not all of them are charcoal filtered and qualify as Tennessee whiskey. Does that charcoal filtering really make a difference? Tennessee whiskey distillers certainly think so, but why not judge for yourself? Lately, I’ve been sampling as many bottles from the state as I can find, and I’ve been impressed by the range of mellow but rich flavors as well as the storied history behind so many of the brands. Here are five recommended stops for a Tennessee whiskey tour. When whiskey drinkers think Jack Daniel’s, they may envision the iconic black label of the workhorse Old No. 7 Tennessee Whiskey (and perhaps the ubiquitous Jack and Coke.) Master distiller Chris Fletcher and his crew, though, have some seriously good juice tucked away in those massive rickhouses in Lynchburg. Witnesses Jack Daniel’s 10-Year-Old, part of the annual Aged Series the distillery launched in 2021, which marked the first time in more than a century that it released whiskey aged a decade or more. The series now includes twelve- and fourteen-year-old versions, and while the bottles can be hard to find, they’re worth snagging when spied. All three share the same mash bill as the flagship Old No. 7—80 percent corn, 8 percent rye, and 12 percent malted barley—but those extra years resting in various parts of the barrelhouse sure work wonders. Though bottled at a stiff 97 proof, the 10-Year-Old is soft and mellow, with a little raisin on the nose, sweet cherry on the palate, and plenty of oak spice on the finish. Lincoln County has the more famous name, but Robertson was actually Tennessee’s top whiskey-producing county in the late nineteenth century. In the 1870s, a German-born Nashville grocer named Charles Nelson acquired the Green Brier Distillery and grew it into the largest whiskey producer in the state. Prohibition shuttered the distillery, but in 2011, the grocer’s great-great-great grandsons, Charlie and Andy Nelson, revived the brand. Today, the Nashville distillery sells bourbons that are not charcoal filtered under its Nelson Bros. label, but its Green Brier Tennessee Whiskey is based on the founder’s original recipe, which uses wheat instead of rye as the secondary grain and passes through sugar maple charcoal before aging. Bottled at 91 proof with touches of vanilla and maple sweetness, it’s a young but worthy recreation of classic Tennessee sour mash whiskey. Like Charles Nelson, George Dickel was a German-born grocer in Nashville who ventured into whiskey-making, and his firm acquired a controlling interest in what was then called the Cascade Distillery in Tullahoma in 1888. During the dark years of Prohibition, the Dickel name and recipes passed into the hands of spirits giant Schenley, which in the 1950s rebooted the Tullahoma distillery and revived the George A. Dickel brand. Dickel’s core spirit has a foundation of 84 percent corn, 8 percent rye, and 8 percent malted barley, and the distillery adds a wrinkle to the Lincoln County Process by chilling the spirit to forty degrees before charcoal filtering. In younger bottles, that chill filtering seems to tamp down the sweeter flavors, but in older releases like the 15-Year-Old Single Barrel, the more subtle notes start to shine. The proof varies depending upon the barrel, and you may find 15-Year bottles at everything from a mellow 80 to a stiff 104. Even at the high end, the extra age softens the bite, and the spirit really opens up when you add a little water, letting rich layers of orange peel and cherry emerge. Thanks to its prime location on the Mississippi River, Memphis was always known more for trading whiskey than for making it. Old Dominick traces its history to D. Canale & Co., whose founder, Domenico Canale, began bottling his house-branded Old Dominick whiskey there in 1866. Almost 150 years later, his great-great-grandsons, Chris and Alex Canale, decided not only to revive the Old Dominick brand but to establish a distillery and make it themselves, producing their first batch in 2017. The flagship Old Dominick is a modest 85 proof, but you can step things up with the stiffer and more complex Old Dominick Bonded. Both are made from the same 75 percent corn, 13 percent rye, and 12 percent malted barley, and the four-year-old bonded version has plenty of sweet caramel on the nose, raisin and more caramel the tongue, and some nice cinnamon notes on the finish. Tennessee whiskey meets Tennessee barbecue in bottles of Peg Leg Porker, founded by Carey Bringle, the owner/pitmaster at Peg Leg Porker Barbecue in Nashville. You can upgrade to the eight- or twelve-year versions, which add dark, rich notes of leather and dried fruit, but the flagship bottle, aged between four and six years, is a solid place to start. In a unique finishing step, Bringle filters his spirits before bottling through hickory charcoal made from the wood that fires Peg Leg’s barbecue pits, so it’s not a by-the-letter Tennessee whiskey. (“We don’t use the Lincoln County Process,” Bringle says. “We use the Carey Bringle process.”) The result is a mellow 90-proof bourbon that’s a little sweet on the nose and tongue, with notes of apple pie and cinnamon. You might even detect a touch of hickory smoke on the finish, and you’ll be forgiven if that makes you crave a big platter of dry-rubbed ribs. Robert F. Moss writes about food, drink, and travel. Based in Charleston, South Carolina, he is the author of six books on food and beverages, including Southern Spirits: Four Hundred Years of Drinking in the American South (2016) and The Roffignac (2024). He’s one of the O8s (original members) of the Charleston Brown Water Society.

The first-ever Port Harcourt edition will bring three days of live music, whiskey education, gourmet junk food, games and creativity to the Garden City. For years, Jameson Distillery has brought thousands of people together in Lagos and Abuja through immersive experiences rooted in music, culture and creativity. This October, the experience arrives in Port Harcourt for the very first time. From 1st to 3rd October 2026, Yakubu Gowon Stadium will host the Jameson Distillery experience, transforming the Garden City into a vibrant hub of discovery, entertainment and connection over the Independence Weekend. Across three days, guests can enjoy live performances, interactive games, creative showcases, gourmet junk food experiences and engaging whiskey education sessions that bring the story, heritage and craftsmanship behind Jameson to life. The experience brings together Jameson’s Irish Spirit with the unmistakable Naija Spirit of the people, creating a weekend that feels distinctly Jameson and distinctly Nigerian. Whether you’re a whiskey enthusiast or simply looking for an unforgettable weekend experience, the Jameson Distillery experience offers something for everyone. The Port Harcourt edition reflects Jameson’s commitment to creating experiences that are rooted in culture. The experience will bring together the people, talent, creativity and spirit of connection for which the city is known for. Speaking on the upcoming event, Evane Chenuet, Marketing Director, Pernod Ricard Nigeria, said: “We are excited to bring Jameson Distillery to Port Harcourt for the first time. Over the years, we have seen how impactful shared experiences can be in bringing communities together, and we are looking forward to creating those moments here. From Irish whiskey discovery and food experiences to live entertainment and games, we’ve designed an experience that captures the spirit of Jameson while celebrating the energy that makes Port Harcourt special.” Additional announcements, including performance line-ups, collaborations and special experiences, will be unveiled in the weeks leading up to the event. Registration for Jameson Distillery is now open. Attendees can secure their spot by clicking Jameson Distillery Port Harcourt. So, if your Independence Weekend plans are still taking shape, put Jameson Distillery on the list. Come for the whiskey discovery, stay for the gourmet junk food, music, games and creativity, and leave with memories worth sharing. For registration updates and announcements, follow @JamesonNGR across all social media platforms. The event is only for 18 yrs+. #JamesonNGR #MustBeAJameson #JamesonDistillery #Jamesonconnects #NaijainSpirit –ENDS– About Pernod Ricard Nigeria Pernod Ricard Nigeria is the local affiliate of Pernod Ricard, a global leader in wines and spirits. Pernod Ricard holds a comprehensive portfolio of premium and luxury brands, with 16 out of the top 100 spirit brands in the world, including Jameson Irish Whiskey, Beefeater Gin, Martell Cognac, Absolut Vodka, Ballantine’s, Chivas Regal, The Glenlivet Scotch Whisky, Inverroche Gin, Olmeca Tequila, Malibu Liqueur, and G.H. Mumm Champagne. About Jameson Irish Whiskey Founded in 1780 by John Jameson, Jameson is the best-selling Irish whiskey in the world. Produced in the distillery in Midleton, County Cork, from malted and unmalted Irish barley, Jameson’s blended whiskeys are triple-distilled, resulting in exceptional smoothness.

15 Best Scotch Whiskies For Beginners To Try Getting into Scotch whisky can be intimidating for beginners. With such a wide range of flavors and styles, it's easy to spend money on a bottle that doesn't suit your palate. You can enhance a cheap bottle of Scotch, but that should be a last resort. Knowing where to start your Scotch-tasting journey makes it much easier to become a fan — and a little expert guidance never hurts. To help point you in the right direction, I spoke with two professionals well-versed in Scotch: Chris Walster at The Cask Connoisseur and Jairo Moreno, bar director of West Hollywood's Darling restaurant. They recommended a selection of Scotch whiskies that offer approachable introductions to the spirit. Still, there's no single Scotch that's right for every beginner. As Walster explained, "I wouldn't get too caught up in whether a whisky is a single malt or a blend when you're starting out." Instead, he suggests looking for tasting notes that match flavors you already enjoy, whether that's honey, vanilla, caramel, apples, dried fruit, or even smoky and savory notes. With that in mind, the bottles below span a range of styles, giving you plenty of ways to find your footing and discover what you like. 1. Glenmorangie The Original 12 Years Old The first bottle our experts recommend beginners try is Glenmorangie The Original 12 Years Old because it won't rock your palate with the bold, unique flavors of some heavier expressions. "[It's] a great entry point: light, elegant and very approachable, with citrus, vanilla and soft fruit," said Jairo Moreno. Chris Walster also suggested it for many of the same reasons. He told me, "Glenmorangie is a great introduction to single malt Scotch because it is light, fruity, and approachable. Citrus, vanilla, and softer fruit notes make it flavorful without being overwhelming, so it is a good bottle for somebody who has never really explored Scotch before." If you want to start slow and easy, Glenmorangie The Original 12 Year makes a stellar pick for the budget as well. You can snag a 750 ml bottle at Total Wine for about $40, so you get great quality without paying an exorbitant price. Since you are still deciding how much you like Scotch, that's always a good thing. 2. The Glenlivet 12 Year Old Next up is The Glenlivet 12 Year Old, a popular Speyside single malt that's particularly well suited to drinkers who prefer softer, fruitier flavors. "It's smooth and fruit-forward, with notes of orchard fruit, honey, and vanilla; a classic introduction to Speyside," said Jairo Moreno. Speyside refers to the northeastern Scottish region surrounding the River Spey, which is known for producing many approachable, fruit-forward single malts. Chris Walster agreed, calling The Glenlivet 12 a good first step before moving on to whiskies with heavier sherry influence, more oak, or peat. Its lighter character makes it less likely to overwhelm an inexperienced palate while still offering plenty to explore. At Total Wine, a 750 ml bottle costs about $50, making it a relatively affordable way to try a quality Scotch. 3. Glenfiddich 12 Year Old Glenfiddich 12 Year Old is another widely popular bottle that you may have seen before. It's another Speyside-style Scotch whisky that our experts recommend for new drinkers exploring the spirit. Jairo Moreno put it this way: "[It's] fresh and easy-drinking, with pear, malt and subtle oak. It's a very accessible benchmark for single malt Scotch." Chris Walster agrees that Glenfiddich 12 Year Old is a great starting point for Scotch, and for good reason. "It is relatively light and fresh, with orchard fruit and gentle malt character, and it gives new drinkers a very accessible introduction to the traditional Speyside style," Walster explained. You can buy a 750 ml bottle for about $50 at Total Wine. At that relatively budget-friendly price, it's a great bottle to start with as you compare different brands, refine your preferences, and learn more about Scotch whisky along the way. 4. The Balvenie DoubleWood 12 Year When you are ready to explore bolder single malt Scotches, The Balvenie DoubleWood 12 Year is a great place to begin. As the name suggests, it is aged in two different types of wood. First, it spends 12 years aging in American oak casks. Then it moves to Spanish oak sherry casks for an additional nine months. This specialized maturation process creates a distinct flavor profile that is not only intriguing, but tasty enough that both of our experts recommend it for beginner drinkers. As Chris Walster told me, "The Balvenie DoubleWood is a good step into richer single malts. You get honey, dried fruit, vanilla, and gentle spice, while the whisky remains accessible and easy to appreciate. It is also a useful introduction to how different cask types can influence the flavor of Scotch." For those just learning about the spirit's nuanced differences and its many styles, noting cask variations can be a great way to discover what you do and don't like. "The additional sherry-cask maturation brings honey, dried fruit, and baking spice, making it a nice introduction to richer styles," Jairo Moreno added. When you are ready to try it, Total Wine sells a 750 ml bottle for around $64. 5. Aberlour 12 Year Old From a distillery with more than a century of history, Aberlour 12 Year Old is a good choice for beginners who are ready to move toward a richer style of Scotch. "[It's] round and fruit-driven, with chocolate, spice, and sherry influence. A good next step for someone who enjoys slightly fuller whiskies," Jairo Moreno says. Those sherry casks are key to its character, adding richer notes of dried fruit, chocolate, and spice to the whisky's underlying fruitiness. Compared with lighter, more delicate Scotches, Aberlour 12 offers a fuller profile without leaning heavily into peat or smoke, making it a natural step up in intensity. And at about $55 for a 750 ml bottle at Total Wine, it's a relatively affordable way to explore a richer side of Scotch. 6. Glenglassaugh Sandend Jairo Moreno's next recommendation is Glenglassaugh Sandend, takes a different approach. He calls it "a more contemporary introduction to Scotch," thanks in part to its maturation in bourbon, sherry, and manzanilla casks. The combination gives the whisky a broad flavor profile without relying on heavy smoke or peat. "[It's] bright and vibrant, with tropical and stone-fruit notes and a subtle coastal character," Moreno says. That coastal note adds a touch of salinity to the finish, contrasting the whisky's sweeter fruit and vanilla flavors. On the nose, expect creamy vanilla, tropical fruit, chocolate, and a hint of sea salt. It's a good choice if you want to move beyond traditional fruit-forward Scotch and try something more layered and unconventional. A 700 ml bottle for about $66 at Total Wine — just note that its 50.5% ABV makes it considerably stronger than many beginner-friendly Scotches. 7. Oban 14 Year Old Jairo Moreno named Oban 14 Year Old one of his favorite Scotch whiskies for anyone looking to start exploring the spirit. It offers a wide range of flavors that show what the liquor can do without leaning too far in any one direction, and it has a rich history. Founded in 1794, the company proudly boasts that it is one of Scotland's smallest distilleries and one of the country's oldest licensed distilleries still in operation. Oban 14 Year Old uses a unique maturation process that includes aging the spirit in small, lamp-glass-shaped copper pot stills. After distillation, it goes into wooden worm tubs on a rooftop, where it is exposed to salty sea air. As a result, it develops a delectable flavor, texture, and aroma that pairs beautifully with caramel. "It has fruit, malt, and a gentle coastal smokiness without becoming heavily peated," Moreno said. At Total Wine, you can buy a 750 ml bottle of Oban 14 Year Old for about $69, so it isn't the most affordable recommendation on our list, but it isn't th

Edinburgh’s landmark hotel, The Balmoral, has unveiled a new whisky experience that gives guests the rare chance to fill, sign and take home their own bottle of Deanston’s oldest ever release. The initiative, available only at the hotel’s acclaimed whisky bar SCOTCH, invites visitors to draw spirit straight from the bar’s private barrel, turning a dram into a moment worth framing. The whisky itself is a 21‑year‑old Highland single malt matured in Palo Cortado sherry casks, selected by SCOTCH Manager Ross Barr and his team of Whisky Ambassadors. According to the bar, the liquid is rich and full‑bodied, shaped by its long rest in sherry wood and unavailable anywhere beyond this room. It is, in essence, a Deanston you can only meet if you show up in person. The experience taps into a growing appetite for personalised luxury, particularly among travellers who want more than a tasting flight. Filling your own bottle offers a sense of ceremony that sits neatly between craftsmanship and theatre, and SCOTCH’s team has curated the ritual with the same precision they apply to their collection of more than 500 bottles. For The Balmoral, the launch reinforces its position as one of the city’s most distinctive whisky destinations. For Deanston, it marks a milestone release delivered in an unusually intimate way. And for guests, it is a chance to leave Edinburgh with something far better than a souvenir: a bottle they filled themselves, containing a whisky they cannot buy anywhere else.

If you’d asked me back in 2020 whether we’d still be hosting virtual whisky tastings six years later, I’d probably have laughed. Like countless businesses across the whisky industry, GreatDrams launched them because we had little choice. Distilleries had closed their doors, festivals had disappeared from the calendar overnight, and people who loved whisky suddenly couldn’t share a dram together due to the pandemic. Virtual tastings became a lifeline, both for businesses trying to survive and for whisky drinkers looking to keep those connections alive. 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 none of us expected was that they’d become something people genuinely preferred in certain situations. Today, our in-person tastings are busier than ever, but so are our virtual events. That’s because they no longer exist as an alternative to the real thing. They’ve become their own experience, offering something different rather than something lesser. Whisky Comes First Whenever somebody books one of our virtual tastings, the first question is usually about the technology. “What platform do you use?” The honest answer is that it doesn’t really matter. Whether we’re using Zoom, Microsoft Teams, or Google Meet, the technology quickly fades into the background. Once everyone has poured the first dram and the conversation gets going, people stop thinking about screens altogether. Every Kirkland Bourbon Ranked, From Worst to Best READ THE STORYInstead, they start talking about what they’re finding in the glass. That’s always been the point. Before each tasting, we send every participant exactly the same kit, carefully packed with labelled whisky samples, a Glencairn glass, pipette, tasting mat and everything else needed for the evening. Once everyone joins the call, we’re all tasting the same whiskies at the same time, even if participants are spread across different cities, countries or continents. It’s remarkable how quickly that creates a shared experience. Every palate tells a different story. One of the reasons I still enjoy hosting tastings after all these years is that no two groups ever taste whisky in quite the same way. Recently we hosted a virtual tasting for an international business with colleagues joining from the UK, Germany, France and the United States. The brief was simple. Introduce everyone to styles of whisky they probably wouldn’t choose for themselves. We began with our award-winning Founders’ Choice before moving into a Craigellachie finished in a peated cask, followed by our English Single Malt matured in Pedro Ximénez casks and finishing with an older grain whisky that challenged almost everyone’s expectations of what grain whisky could be. Halfway through the evening, one guest admitted they’d spent years avoiding peated whisky because they assumed it would taste like an ashtray. When we reached the Craigellachie, that assumption disappeared. Rather than focusing on the smoke, we spent time exploring the layers beneath it. Grilled pineapple, vanilla, orchard fruit and sweet malt gradually emerged, and by the end of the tasting it had become their favourite whisky of the evening. That’s the moment I enjoy most. Not convincing somebody to like a particular bottle, but watching them discover something they never expected to enjoy. Expertise Doesn’t Need To Feel Intimidating Whisky has an unfortunate habit of making newcomers feel like they’re joining a club with too many unwritten rules. I’ve never liked that. Yes, there’s plenty of technical detail behind every tasting. Between Kirsty and me we’ve spent well over a decade working in whisky, built GreatDrams into an award-winning independent bottler and seen our whiskies collect more than fifty industry awards. We spend our days talking about fermentation, cask selection, maturation, blending and flavour development. None of that matters if people don’t enjoy themselves. Our tastings have always been conversational rather than instructional. People are encouraged to ask questions, disagree with tasting notes and tell us what they honestly think. If somebody says a whisky reminds them of Battenberg cake while someone else insists it’s baked peaches, both opinions are welcome. That’s how whisky should be enjoyed. Why Virtual Whisky Tastings Still Work There will always be something magical about standing inside a dunnage warehouse or tasting whisky straight from the cask at a distillery. Virtual tastings aren’t trying to replace those moments. What they do offer is accessibility. Not everyone has the time to travel to Islay for an evening tasting. Not every company wants to fly staff from four different offices into one location. Friends who met at university often end up living hundreds of miles apart, yet still want to share an evening together. A virtual tasting removes those barriers. You don’t need to organise hotels, taxis or designated drivers. Once the samples arrive, all that’s left to do is pour a dram, settle into your favourite chair and enjoy the evening. For many people, that’s exactly what makes them so appealing. Every Event Becomes Its Own Conversation One week we might be hosting a Christmas tasting for a global law firm. The following weekend it’s a birthday celebration, a stag party or a group of friends who simply wanted an excuse to spend a Friday evening together. The whiskies change. The theme changes. The conversation always takes on a life of its own. Some groups become wonderfully competitive, trying to identify every aroma in the glass. Others spend two hours telling stories while the whisky quietly brings everyone together. We’ve learnt not to force a timetable. Some tastings finish in just over an hour, others naturally drift towards two because nobody wants the evening to end. That’s never a problem. It’s Still About People People sometimes ask what makes our tastings different. For me, it isn’t the number of awards we’ve won or the whiskies we choose, although both certainly help. It’s the atmosphere. I’ve always believed whisky is at its best when it brings people together. The bottle is simply the reason everyone sits around the same table, even if that table happens to be virtual. The conversations, the laughter, the unexpected tasting notes and the moments when somebody discovers a style of whisky they never thought they’d enjoy are the things people remember. Six years ago, virtual tastings helped keep the whisky world connected during a difficult period. Today, they continue for a much simpler reason. They’re genuinely good fun. And if an evening spent exploring great whisky with friends, family or colleagues leaves you with a few new favourites and a few new stories to tell, I’d say that’s exactly what a whisky tasting should do.

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Sazerac revives Glenmore whiskey By Miona MadsenBuffalo Trace owner Sazerac has relaunched Glenmore Bourbon and rye whiskey, bringing the brand back to shelves after a decades-long hiatus. Glenmore Distillery in Owensboro, Kentucky, has released Kentucky Straight Bourbon Whiskey and Kentucky Straight Rye Whiskey. Founded in 1869 by Richard Monarch, the distillery has reportedly supported a portfolio of well-known whiskey brands. It was one of the few distilleries licensed to bottle medicinal whiskey during Prohibition. Glenmore stopped producing whiskey in 1992. Very few bottles bearing the Glenmore whiskey brand name are still available on the secondary market. These are unrelated to Old Glenmore, a blended Scotch whisky. Sazerac acquired the Owensboro-based distillery from Constellation Brands in 2009, along with The Barton 1792 Distillery in Bardstown. Since the acquisition, Sazerac has transformed the historic site into one of the country’s ‘largest and most modern’ facilities for production, barrel ageing, and bottling across various spirits categories. “The Glenmore name has an incredible history, and we’re honoured to help write its next chapter,” said Lauren Selman, Sazerac’s global growth and innovation director. “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 for whiskey fans to try this release and celebrate this new era with us.” Both new releases are bottled at 50% ABV but are said to offer distinct flavour profiles that showcase the character of their respective whiskey styles. Glenmore Bourbon features a rich, oak-forward profile with layered notes of crème brûlée, toasted marshmallow, vanilla custard, caramelised sugar, and toasted pecans, while the brand’s Rye Whiskey delivers classic rye spice balanced by black pepper, toasted grain and subtle sweetness. Both expressions will be available in the US this month (September) through Sazerac’s distributor network, with an SRP of US$19.99 for a 750ml bottle. Nick Laracuente, Bourbon archaeologist and lead archivist at Sazerac, added: “Glenmore Distillery’s history is about much more than the whiskey that carried its name. The archives reveal generations of people, ideas and ingenuity that helped build the distillery and its brands. “We studied advertisements, labels, photographs and records to help us piece together the distillery’s story, and we’re excited to preserve that history while giving the Glenmore name an opportunity to be discovered all over again.” Related news Elmer T Lee marks 40 years with barrel-strength Bourbon

Inverness Uile-bheist Distillery and Brewery revamps as tour demand doubles One of Britain’s greenest distilleries has completed an eight-month refurbishment of its tap and tasting rooms as demand for its whisky tours have almost doubled in three years. Uile-bheist Distillery and Brewery became Inverness’s first new distillery in more than 130 years when it opened in 2023 and the first ever limited release of its Scotch malt whisky is in planning. However, the success of tours at its ‘brewstillery’, powered by water from the River Ness, have defied expectation, with the Highland capital a magnet for international visitors. Now a redevelopment of its tasting spaces will elevate the visitor experience, increase capacity, and enable tours to operate back-to-back for the first time since opening. Visitor numbers are expected to eclipse 20,000 shortly and reimagining the tap and tasting rooms - which contain more than 400 malts - will provide seating for around 100 guests. Former Victorian kitchens and storage areas have been re-opened and stripped back to original stone, creating space for seating areas planned and executed by interior designer Steve Gibson. A former function room, with River Ness views, has been repurposed to create a whisky-themed tasting room where tour guests sample Uile-bheist’s blends and beers. Adorning the walls, alongside antique malt shovels and peat cutters, are creatures from Uile-bheist’s signature Scots mythology series, created by Ken Taylor - designer for bands such as Pearl Jam and The Pixies. Jonathan Martin, revenue and rooms manager for Uile-bheist’s umbrella group Turas Hotels, said: “When we opened, there were elements of the unknown. It is a long time since Inverness had a working distillery but each year the tours have grown beyond expectation. “The way we ran the tours before, we were annexing bar space in our tap room and tastings were done upstairs, where the whisky and beer making operations were. “We wanted to elevate the levels for our tour guests and this redevelopment has done that. Crucially, it also means we can now run consecutive tours for the first time without having to move the ‘set’ around.” He added: “The success of the taproom is crucial to Uile-bheist, as a brand. “It was a lot of work but it’s easily the best change we’ve made, both for the comfort of guests and operationally. “The space feels natural and people are staying longer with us. We’ve removed some harder seating for softer seating and, beside each space, there are chargers so people can even work here, if they want.” Aside from producing its own five beers, plus seasonal offerings, and malt whisky, Uile-bheist is home to a world recognised water-source Energy Centre. The sustainability centre removes 250 tonnes carbon each year from the brewstillery’s production whilst also providing green power and heat to the Glen Mhor Hotel, of which it is a part. Solar panels on the distillery roof provide electricity for manufacturing whisky and beer, making the operations amongst the greenest in the country. The £7.5 million system, developed in 2022, recently won the Glen Mhor Hotel and Uile-bheist a world Green Apple Environment Award in London.

The Macallan might be the best known name in the sherry cask-matured whisky game, but another one that deserves your attention is the Glendronach. This Highland distillery has been making whisky for two centuries, and is well-known for its single malts, which are entirely matured in casks that have been seasoned with different kinds of sherry. The latest release is a 14-year-old whisky called Boynsmill House Edition, and it deviates a bit from the distillery’s typical maturation regimen. We covered the Glendronach recently when news about its collaboration with luxury Scottish resort Gleneagles arrived a few weeks ago. That whisky, called a Moment of Reflection, was also a 14-year-old expression, but it was only available at the Gleneagles resort or via an online ballot. The new Boynsmill House Edition will be much more widely available. It’s named after the Boynsmill House located on the distillery grounds which was built in the late 18th century along the River Burn. James Allardice would later found the Glendronach on this site in 1826, so this release is meant to celebrate the 200th anniversary of the distillery, which has been owned by parent company Brown-Forman since 2016. Though the company has paused production at Glenglassaugh, one of its three scotch distilleries (production is now on a shared schedule with Benriach), as well as at its Irish whiskey distillery Slane, at the moment things seem to be moving forward with the Glendronach. According to the brand, Boynsmill House Edition was matured for 14 years in a combination of Oloroso and Pedro Ximénez sherry casks that were sourced from Spain. In addition to that, a small amount of whisky aged in Claret red wine casks from Bordeaux was incorporated into the mix to add some red berry fruit notes, and the whisky was bottled at 46.8 percent ABV. Master blender Dr. Rachel Barrie, who created this expression, provided some detailed tasting notes. “In this expression, I find the character that has long made the Glendronach so distinctive: plush ripe malt, Highland toffee, bramble, and raisin layered with subtle notes of stone fruit and plum, leading to a mellow, velvety finish,” she said. “It is a richly rewarding whisky that honors the enduring character of the Valley of the Brambles while celebrating a remarkable moment in our history.” The Glendronach Boynsmill House Edition is available now at select retailers around the country (SRP $125), along with many other expressions in the distillery’s lineup.

September 17, 2026 Glen Moray showcases shared roots of whisky and golf with busy season of UK airport activations Speyside single malt will return in 2027 as partnership with Senior Open Championship renewed for three more years LMB UK is celebrating a busy season of promotional activity across Avolta, World Duty Free stores in the UK, to mark the ongoing partnership of its popular Speyside single malt whisky Glen Moray and the ISPS Handa Senior Open Championship. Led by Glen Moray's growing team of brand ambassadors in the UK travel retail channel, consumers were able to sample the range and learn about the heritage, craft and passion shared by Scotch whisky and golf over the summer travel period. The Elgin-based distiller has also announced a three-year extension to its role as the official whisky of the Championship – Europe’s only senior major, hosted each July at an iconic UK golf course – and a plan to invest more in the travel retail channel to bring the partnership to life. This year, Glen Moray tasting bars popped up at three key Scottish World Duty Free stores in Glasgow, Aberdeen and Edinburgh airport featuring Glen Moray’s "Classic Round" golf campaign and offering a snapshot of all the action from the Senior Open fairways. Airport guests had the opportunity to sample Glen Moray’s core range of single malts – the 12 Years Old, 15 Years Old and 18 Years Old expressions – plus the 21-YO Madeira Wood Finish which is not available anywhere else in the UK. Masterclasses also took place with Glen Moray’s award-winning Global Brand Ambassador Iain Allan and other members of the sales team, to provide a memorable experience for travelers. The investment comes at a time when Glen Moray has increased its overall footprint in UK travel retail, growing its team of brand ambassadors in the channel and delivering strong growth ahead of UK trends in both general spirits and the Scotch single malt category. Janette Deed, Head of Marketing for LMB UK said, "We are toasting another great year of partnership with the Senior Open, and the roll out of a campaign that engaged thousands of consumers in every channel – including those who flew in and out of Scotland over the summer season. We have a strong foundation and we continue to build a fantastic team of brand ambassadors who are active in key strategic whisky locations for Avolta, World Duty Free in UK airports, working year-round to build awareness and sales of our brilliant Glen Moray global travel retail range. Following the announcement of another three years as the Official Whisky of the Championship, our expert team is hatching plans to share even more drams from our Speyside home and creating an unmissable experience for fans of whisky, golf or both!" The ISPS Handa Senior Open Championship 2027 took place at Royal Porthcawl July 22-25.

PR GTR unveils Whisky Emporium at SYD with Heinemann Oceania By Tina Milton | Pernod Ricard Global Travel Retail (PR GTR) has partnered with Heinemann Oceania and Sydney Airport Corporation to open a permanent Whisky Emporium at the Australia hub’s Terminal 1. Inspired by Chivas Brothers’ original 1930s emporium located in Aberdeen, Scotland, the C-shaped shop-in-shop features dedicated zones for each of its prestige brands – namely Chivas Regal, Royal Salute, The Glenlivet, Aberlour and Ballantine’s. A gifting zone, tasting station and mini conveyor belt running along the counter top, aim to bring the latest product offers to travellers in a fun yet impactful way. “The Whisky Emporium at Sydney Airport offers travellers a new way to explore Scotch whisky heritage, craftsmanship and flavour,” said Becky Holliday, Pernod Ricard Pacific Travel Retail Director. “Showcasing Chivas Regal alongside The Glenlivet and Aberlour, the space highlights Pernod Ricard’s whisky leadership and growing malt ambition. We’re delighted to bring this concept to life with Heinemann and Sydney Airport Corporation.” The Whisky Emporium is described by PR GTR as “a Scotch whisky shopping experience reimagined”, combining prestige expressions and traveller exclusives with storytelling, product education, gifting and “the joy of discovery in travel retail”. The conveyor belt can be utilised to align with key moments throughout the year such as Christmas or Lunar New Year. “Prestige spirits remain a key growth category for our international shoppers. The Whisky Emporium answers that trend directly – pairing an exceptional assortment with rich brand storytelling in a genuinely original retail setting,” said Ranjith Menon, Regional Commercial Director at Heinemann Asia Pacific. ‘ “Together with Pernod Ricard Global Travel Retail and Sydney Airport, we’ve built a destination that raises the bar for the whisky category and gives travellers an experience worth stopping for.” At the tasing station,passengers can discover GTR exclusives such as The Glenlivet Cask Master’s Collection 14, 16 and 19 Year Old, Aberlour Suthainn, 13 and 16 Double Charred, and Chivas Regal 18 Year Old Pauillac Cask Edition. To celebrate the launch, shoppers will receive a gift-wrapping kit with every purchase from the emporium. “We’re always looking for ways to make the airport experience more engaging and memorable for passengers, and the Whisky Emporium is a great example of that,” said Gail Taylor, General Manager Retail at Sydney Airport. “It brings together premium products, storytelling and a sense of discovery in a way that feels distinctive to travel retail. For passengers, it means more choice, a more immersive shopping experience and another reason to enjoy the journey through T1.” The Sydney Airport Whisky Emporium went live on 4 September and was celebrated with a Grand Opening event with (pictured above form left to right) Rosi Fernandez, Managing Director at Heinemann Oceania, Becky Holliday, Pernod Ricard Pacific Travel Retail Director and Gail Taylor, General Manager Retail at Sydney Airport commemorating the opening with an official ribbon cutting. READ NEXT: Pernod Ricard GTR and Maison Martell target mid-autumn gifting READ NEXT: GTR boosts Pernod Ricard in fiscal Q3, but FY decline expected READ NEXT: Pernod Ricard rolls out “biggest strategic investment for Absolut in GTR” - Asia & Pacific,Tony’s Chocolonely expands airport presence with Lagardère - Asia & Pacific,QDF launches KitKat Japan activation at Hamad International In the Magazine TRBusiness Magazine is free to access. Read the latest issue now.

Whiskey Dick's in El Paso closes after 20-plus years The management of Whiskey Dick's announced it is closing its doors permanently. "After 20 plus years, we will officially be closing our doors. It has been a pleasure to have welcomed so many of you throughout our years of service and we thank you for your support on making our Whiskey's an iconic experience that is proudly 915 owned and operated," stated its Instagram post. No other details were provided. The nightclub at 1580 George Dieter Drive was a country nightlife institution, often drawing fans with its line-dancing lessons, DJs, and live acts. It brought an array of music artists over the years, including Tracy Lawrence, Joe Nichols and Mark Chesnutt. The announcement follows a recent spike in business closure announcements, including Muttz Canine Social Club this week and IFly on the West Side earlier. Just Cheesecake Outlet relocates to bigger location The owners of Just Cheesecake Outlet announced recently that they are moving one of its locations. The Eat Up Market location at 404 Arizona Ave., which opened three years ago, is moving to 6560 Montana Ave. Ste 6. "Three years ago, we opened our doors at Eat Up Market not knowing just how much this community would come to mean to us. Every slice served, every "welcome back," every friend made along the way, we've felt it all, and we are so grateful," stated a Facebook post. The owners said they are planning the move to a bigger space, promising the same handmade, small-batch cheesecakes. The business still has its East Side location at 1793 N. Zaragoza Road. It is open from 11 a.m. to 6 p.m. Monday-Thursday, 11 a.m. to 8 p.m. Friday-Saturday, and closed Sunday. The veteran-owned business does a good job serving a niche in cheesecakes, with flavors ranging from chocolate and Oreo to strawberry topping, so stay tuned for the opening date of the Montana location. María Cortés González may be reached at 915-546-6150; mcortes@elpasotimes.com; @eptmaria.bsky.social on Bluesky, and @eptmariacg on TikTok.

THE timing was darkly funny. Shortly before the secessionist leaders of the bits of Britain that are not English prepared to meet and scheme in Wales the other day - rather like a cabal of Batman villains - the Government very quietly made an announcement.