威士忌日報

Venison Whiskey From Tamworth, New Hampshire Offers Savory, Smoky Spirit Unlike Any Other in the U.S. If you know anyone who makes their own spirits, they are extremely creative people. I feel like they see it as making ice cream. Everyone starts with Vanilla, then you add whatever you want to it, you know? You can literally add anything to your booze and create the taste of your dreams. I know this because now there is venison flavored whiskey available. Yup, actual deer meat. If you're watching the old Disney classic, Bambi, it might not be a good time to read this at the same time. Distillery in Tamworth, NH Has Created Deer Flavored Whiskey As far as I can find, Tamworth Distillery is the only one in the U.S. to have created a deer flavored whiskey. They could be the only one in the entire world! According to their website, they describe the whiskey as pure New Hampshire tastes of red deer venison from a local NH farm. The blend the deer meat with cranberries, porcini mushrooms, juniper berries and green peppercorns. The whole mixture is smoked for quite some time and by some magic, when it's done, it's "savory and smoky notes" create a one of a kind spirit. Venison whiskey sounds pretty smooth. 99 proof and 49.5% ABV. Whoa. That'll make you miss yo mama! (i.e., it'll give you a nice warm feeling inside.) If you are not close to the Tamworth distillery, you can have the bottles shipped to you here. It'll cost you about 20 bucks, (no pun intended...) to ship a 500 ML bottle. RELATED: Here are the Top 5 NH Restaurants That Make the Best Espresso Martinis I'm not a whiskey drinker, but... I AM Irish, so, they had me at hello. It sounds like it's worth the drive from my house, which is more than an hour away. I should probably get a room. The distillery is also a wedding venue. They also have a Tasting Bar with whiskey flights. They must be really busy during foliage season. The distillery is located at 15 Cleveland Hill Road, Tamworth, NH, just North of the Lakes Region. 6 New Hampshire Restaurants That Opened in August 2026 Gallery Credit: Sean McKenna 15 New Hampshire roast beef stops that rose to the top of the listener conversation. Gallery Credit: Garret Doll

Arkansas-owned and award-winning Warfield Whiskey is on the move. Distilled in the highlands around Sun Valley, Idaho, and owned by Arkansas entrepreneur Steve Landers Jr., Warfield Distillery is expanding its reach in Arkansas and across the U.S. Warfield products are now available at Sam’s Club in Fayetteville and at Total Wines locations in Seattle and Spokane, Washington. Warfield is also preparing to launch in Sarasota and Manatee counties in Florida with more Sunshine State locations on the way, according to Dustin Curtis, Warfield vice president. “The success in northwest Arkansas has been huge,” he said. “So much so that Sam’s Club is now carrying it in Fayetteville and hopefully in more stores moving forward. Lots of new restaurants, bars and liquor stores are taking us on in northwest Arkansas as well.” He added that many restaurants and bars across Florida are also asking for Warfield products. “In Florida, our distributor, Gold Coast Eagle, and the Saputo Family have made it possible for Sarasota and Manatee counties to have this wonderful product,” Curtis said. Once again, Warfield is planning to help take the stress out of scrambling at the last minute to find corporate gifts for customers and clients. Warfield is offering its award-winning premium vodka, gin, barrel-aged gin, huckleberry whiskey and two other whiskeys — along with Warfield playing cards, hats, shirts and more — as part of specialized holiday packs. “Offices were buying 50 to 150 bottles at a time last year,” Curtis said. “If anyone is needing corporate or Christmas gifts, we’ve got a lot to choose from. We just need amounts, and we’ll handle it all — mixed gift sets, boxed sets, apparel and bottles.” The distillery, which produces gin, vodka and beer, was purchased in 2024 by Landers, who retained co-founder Alex Buck as managing distiller and operations manager. Since then, the team has been busy expanding Warfield’s reach — and earning awards. Warfield was named Idaho Distillery of the Year for 2025 at the New York International Spirits Competition, and it won a double gold medal with a 96-point score for its Warfield Organic Gin at the 2025 San Francisco World Spirits Competition. With more than 3,500 entries annually, San Francisco is considered one of the most respected and competitive spirits competitions in the world. Warfield also earned two silver medals for its Organic Barrel-Aged Gin and Organic American Single Malt Whiskey – Deke Edition. Warfield’s Organic American Single Malt previously had won double gold and gold medals at the San Francisco competition. Last year, Warfield also won Best in Class Premium for both organic single malt and organic barrel-aged gin, platinum for organic gin and silver for its “The Local” American single malt. It won a gold, two silvers and a bronze at the Asia World Spirits Competition for its organic gin, “The Local” single malt, barrel-aged gin and organic single malt. In addition, Warfield was awarded Master status for its organic single malt (aged up to seven years) and Gold status for “The Local” at the American Whiskey Masters 2025. For more information, visit drinkwarfield.com. READ ALSO: Trojans Officially Open Travis Ford Era on Practice Court

Written by Frank Cimatu Three bottles carrying the taste of the Northern Philippine Highlands have come home from an international spirits competition with the same distinction: Double Gold. Ghost Craft Gin, Spectre 431 Craft Single Malt Whiskey and Avallach Craft Single Malt Whiskey, all made by Baguio-based Witchcraft Distillery, received Double Gold medals at the 2026 SIP Awards, where spirits are judged through blind tastings by consumer panels. For founder and master distiller Jackson So, the medals are another step in a journey that began not with a business plan but with curiosity — and a Bulgarian friend who taught him how to make rakia, a fruit brandy. So, who comes from a Filipino-Chinese family with businesses in Baguio, had been experimenting with distillation since the 2010s. He bought barrels from Europe and the United States, traveled to Scotland, Japan and Australia to study spirits-making, and gradually turned a retirement ambition into a working distillery. He said that being a distiller of his own.spirits was his retirement goal. The retirement project arrived earlier than expected when the COVID-19 pandemic confined people to their homes and gave him time to push the hobby further. Witchcraft developed its spirits in the Cordilleras, where Baguio’s elevation and daily temperature variations have become part of So’s approach to maturation. The distillery follows the traditional minimum three-year aging period for its whisky while relying on the local climate to influence how the spirit interacts with oak. So said that the fluctuations in temperature encourage the spirit to move in and out of the oak barrel, increasing its interaction with the wood and helping develop depth and complexity over time. That climate is central to his vision for a distinctly Philippine whisky. Rather than imitate Scotch or Japanese whisky, So wants his spirits to reflect the mountains where they are made. He said he wants drinkers to encounter the story of the mountains, cool climate, local ingredients and culture in every bottle. The approach gives the distillery an identity in a country better known internationally for rum and other tropical spirits than for whisky. Witchcraft’s single malts each take a different route. Avallach carries vanilla notes; Spectre 431 develops caramel and smoke from a heavily charred barrel; and Phantom, another distillery release, combines fruit and creaminess with dark chocolate. Ghost Craft Gin takes the local approach further, using 18 botanicals associated with the Cordilleras, including osmanthus, jasmine, hibiscus, butterfly pea and rose. Juniper, the defining botanical of gin, is sourced abroad. The SIP Awards describe themselves as a consumer-driven competition in which entries are judged blind. Judges assess spirits on characteristics including aroma, taste and finish. For 2026, the awards said they had 354 consumer judges and 1,385 entrants. The competition says spirits-industry professionals are excluded from its consumer judging panel. Its Double Gold designation is one of the competition’s medal classifications for highly rated entries. For So, however, the medals are less an endpoint than evidence that a Philippine distillery can develop its own vocabulary. He said the distillery experiments with grains, fermentation methods, yeast strains, barrel types and aging techniques, with each release reflecting research, patience and an effort to push Philippine craft distilling further. That experimentation remains deliberately hands-on. Although Witchcraft has streamlined production and introduced more advanced equipment, So still oversees batches himself and tastes each one before release. The distillery was officially launched in 2023 and has since expanded beyond whisky and gin into vodka, aged agave spirit and liqueurs inspired by Filipino desserts. A sherry-cask-finished bourbon-style whisky is also in development. But the tasting room remains as important to So as the stills and barrels. He sometimes personally leads visitors through the spirits, adjusting the experience according to whether they are seasoned drinkers or newcomers. Water and ice are offered as tools for exploring the flavor rather than simply diluting the drink. The sessions give So a chance to explain the stories behind the bottles while listening to the people drinking them. “Hard drinks fuel long and enriching conversations,” he said. The three Double Golds add another chapter to that conversation. The recognition comes after Witchcraft also collected three medals at the 2026 San Francisco World Spirits Competition: Silver for Ghost Craft Gin and Bronze medals for Spectre 431 Craft Single Malt Whiskey and Avallach Craft Single Malt Whiskey. The two competitions are distinct, but together the results have given Witchcraft a growing international profile. A 2025 tasting report by 88 Bamboo described Witchcraft’s single malts — Avallach, Spectre 431 and Phantom — as an emerging expression of Filipino whisky rooted in Baguio and the Cordilleras. The next destination may be farther from the mountains. So has kept plans for putting Witchcraft on shelves outside Asia largely under wraps. His ambition, however, is clear: to help establish Philippine whisky as a spirit with a character of its own. For now, three bottles have done some of the traveling for him: a gin carrying Cordilleran botanicals and two single malts shaped by mountain climate, oak and time. About the author Frank Cimatu is a veteran poet and journalist based in Baguio City. He currently contributes to Rappler and co-runs the Facebook page Mountain Beacon. In 2018 and 2021, he published two poetry collections: Ang Mga Prusisyong Dumaan Sa Unang Bangungot and Birdcatching in Sagada and Other Poems. Prusisyon won the 20th Madrigal-Gonzales Best First Book Award for 2021. He twice won the Palanca for poetry in English and Filipino. He also placed 2nd in the Procyon Awards for Young Filipino Poets. His current collection is a compilation of his works from the onset of the pandemic to the present, following his recollections of nostalgia, pop culture, and political response to the struggles faced by journalists brought by red-tagging.

Belgium has a remarkable new whisky to its name. For the first time, a homegrown whisky has been distilled in Brussels, and after more than three years of maturation, it’s now ready to be bottled. The first batch is very small, though: just 64 bottles. If you want to taste the debut whisky from this maker, you’ll need to act fast. The whisky comes from Tipsy Tribe Brewery & Distillery in Koekelberg. The microbrewery and distillery will officially release Brussels Whisky on September 26. Belgian whisky with American inspiration If “ Belgian whisky” makes you think of a classic single malt, this release will surprise you. For their first whisky, Tipsy Tribe chose an American-style approach. Brussels Whisky is crafted from Belgian malt, corn, and rye, then matured in new American oak barrels. The inaugural whisky was filled into cask on March 9, 2023. That points clearly toward the world of American bourbon, yet made with Belgian ingredients and produced in the heart of Brussels. According to co-founder and brewer-distiller Daniel Fastenau, that last part feels like a natural step. I’m a big whisky enthusiast myself, so creating our own whisky is a project I’m pouring a lot of passion into. - Daniel FastenauTipsy Tribe houses both a brewery and a distillery under one roof. That allows them to handle the entire process in-house, from milling the grain to finally bottling the whisky. The first whisky from Tipsy Tribe and from Brussels The fact that Brussels’ first whisky is made in Koekelberg adds a fascinating historical twist. In the 19th century, Jean-Baptiste Cellier-Blumenthal experimented here with the design of the modern column still. The area’s connection to spirits runs much deeper than you might expect. And Tipsy Tribe isn’t stopping at a single release. Brussels Whisky is the first in a series the distillery plans to bring to market. Subsequent batches are currently resting in cask. Production capacity has also expanded significantly. In 2025, Tipsy Tribe installed a new still, which they say increased capacity tenfold. Not much is known yet about the whisky’s finer details. Tasting notes and pricing have not been revealed. One thing is clear: it’s bottled at 45% alcohol by volume (ABV). Only 64 bottles of Brussels Whisky If you’re hoping to snag a bottle from the very first batch, be prepared for a highly limited release. Only 64 bottles will be available. Brussels Whisky will be officially launched on September 26, 2026, during an event at Tipsy Tribe Brewery & Distillery in Koekelberg. Bottle number 1 will have a special destiny. The very first bottle of whisky produced in Brussels will be auctioned at the event, with all proceeds going toward school supplies for a local school in Koekelberg. After that, it’s a matter of waiting for the next Brussels whisky. According to Tipsy Tribe, several batches are quietly maturing in different types of casks. FAQ - What is Brussels Whisky? Brussels Whisky is the first whisky produced in Brussels. It’s made by Tipsy Tribe Brewery & Distillery in Koekelberg and takes inspiration from American whisky styles. - What is Brussels Whisky made from? The whisky is made from Belgian malt, corn, and rye, and matured in new American oak barrels. The first batch was filled into cask on March 9, 2023. - How many bottles of Brussels Whisky are available? Only 64 bottles will be released from the first batch. The whisky will be officially launched on September 26, 2026, at Tipsy Tribe Brewery & Distillery in Koekelberg.

Independent bottler Gordon & MacPhail has launched its Anniversary Releases collection, which includes four single cask Scotch whiskies from the Longmorn, Glen Grant, Miltonduff and Linkwood distilleries. The family-owned company named each whisky after its year of distillation (1966, 1976, 1986 and 1996, respectively), and orders are open now. Gordon & MacPhail calls the 1966 Longmorn “the perfect gift for a 60th birthday.” The company adds that the 1986 Miltonduff “makes the toast of choice for a ruby wedding celebration.” Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Signup now to make sure you don't miss out on the latest whiskey news and deals. By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply. Each expression runs to between 30 and 100 bottles, depending on the vintage. The Gordon & MacPhail team hand-selected every cask and bottled the whiskies at cask strength. Stephen Rankin, director of prestige for Gordon & MacPhail, said: “Beginnings, birthdays, milestones and turning points are the moments that define a life. Each of these never-to-be-repeated single malt Scotch whisky captures a moment in time.” He added: “If your own celebration doesn’t fall on one of the vintage years we’ve selected, then rest assured these rare and exceptional whiskies will elevate and help any occasion become truly memorable.” The 1966 Longmorn sits “at the heart of the collection,” and only 30 bottles are available. Longmorn distilled the spirit in February 1966, and it spent its maturation in a first-fill sherry butt. Every Kirkland Bourbon Ranked, From Worst to Best READ THE STORYThe official notes from the brand describe “dark fruits and warming spice.” A long finish brings mulled fruits and charred oak. Glen Grant’s 1976 vintage aged in a refill American hogshead. Gordon & MacPhail will release just 50 bottles. The official notes from the brand highlight smooth tropical fruit and baked apple. The 1986 Miltonduff also matured in a refill American hogshead. The brand’s notes list golden syrup, butterscotch and toasted almonds, with zesty citrus on the palate. A finish of mixed nuts and pineapple follows. Completing the lineup, the 1996 Linkwood aged in a refill sherry butt. Gordon & MacPhail describes the 100-bottle release as “smooth and vibrant,” with orange marmalade and warm spice. Prices range from priced £496 to £6,966.

Kenya’s Africa Spirits Limited (ASL) has won a trademark and passing-off case against the Scotch Whisky Association (SWA) over its ‘Glen Rock’ whisky brand. SWA, which represents more than 90 whisky producers across the UK, Scotland and other parts of the world, had sought to stop ASL from manufacturing and selling its Glen Rock No. 1 whisky brand, arguing that its packaging and advertising were designed to confuse and make Kenyan consumers believe the product was Scottish-made.

Summerton Whisky Club, one of the UK’s leading whisky subscriptions and communities, has announced the launch of a new whisky festival, bringing more than 100 whiskies from independent bottlers, distillers and importers to Lewes, East Sussex. The Lewes Whisky Festival, created by Summerton Whisky Club founder Dan Humphrey, will be held at the Corn Exchange at Lewes Town Hall on Saturday February 13th 2027, with sessions running from 12pm to 3.30pm and 4.30pm to 8pm. The festival will feature whiskies from Scotland, England, Wales, Ireland, the United States, India and beyond. The first exhibitors announced include independent bottler Gordon & MacPhail, alongside Old Pulteney, WhistlePig, Heaven Hill, Boann, Isle of Raasay, The English Distillery, Henstone and In the Welsh Wind. Kakira Distillery from Uganda will also join the festival, bringing a rum pour to the event. More exhibitors will be announced ahead of the festival. The festival has been designed to encourage visitors to explore whisky at their own pace, without the formality or complexity that can sometimes surround whisky tastings. The organisers are particularly keen to welcome people who enjoy whisky but may not consider themselves experts, while still offering plenty for experienced enthusiasts to discover. The Corn Exchange at Lewes Town Hall provides the festival with an established setting for food and drink events in the heart of the East Sussex town. Lewes also has direct rail connections with Brighton, Eastbourne, Hastings, Haywards Heath and London Victoria, allowing the organisers to reach whisky enthusiasts across Sussex and the wider South East. Commenting on the news, Dan Humphrey, said: “I wanted a festival where you can walk up to any table, ask a daft question and get a proper answer — no velvet rope, no lecture. You don’t need to know your single malt from your blended malt before you arrive. It’s about enjoying whisky, discovering something new and talking to the people who make, choose or champion it.” Dan, added: “Lewes felt like the obvious place to do this properly. It’s a fantastic independent town, the venue already has a strong food and drink heritage, and the rail connections make it possible to build an audience well beyond Lewes itself. I’m hoping to establish something that becomes an annual fixture for whisky drinkers in Sussex and the wider South East.” Tickets for the inaugural Lewes Whisky Festival cost £49.95 per session and include a festival glass, programme and unlimited tastings from every participating exhibitor. There are no tasting tokens to buy and no additional charges for samples. For full details and to book tickets, visit: leweswhiskyfestival.co.uk Leave a comment

This website is using a security service to protect itself from online attacks. The action you just performed triggered the security solution. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. You can email the site owner to let them know you were blocked. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page.

Gordon & MacPhail has announced the launch of the first whiskies from its new limited-edition Anniversary Releases collection, each named for its year of distillation and designed to mark the milestones that matter most. Comprising a 1966 from Longmorn Distillery (46% ABV), a 1976 from Glen Grant Distillery (42% ABV), a 1986 from Miltonduff Distillery (46.9% ABV) and a 1996 from Linkwood Distillery (50.4% ABV), each release in the rare single-cask collection has been hand-selected by the team at the family-owned independent bottler and bottled at cask strength. At the heart of the collection is the 1966 from Longmorn Distillery, with only 30 bottles available. This whisky was distilled in February 1966 and matured in a first-fill Sherry butt. It is said to deliver flavours of dark fruits and warming spice, with a long finish leading to mulled fruits and charred oak. The 1976 from Glen Grant Distillery was matured in a refill American hogshead. With only 50 bottles released, drinkers can expect beautifully smooth tropical fruit flavours alongside baked apple. The collection also includes the 1986 from Miltonduff Distillery, which was matured in a refill American hogshead. It delivers notes of sweet golden syrup, butterscotch and toasted almonds, with zesty citrus on the palate and a finish of mixed nuts and pineapple. Finally, with 100 bottles available, the 1996 from Linkwood Distillery is said to be smooth and vibrant, with rich orange marmalade and warm spice. It was matured in a refill Sherry butt. Commenting on the launch, Stephen Rankin, Director of Prestige at Gordon & MacPhail, said: “Beginnings, birthdays, milestones and turning points are the moments that define a life. Each of these never-to-be-repeated single malt Scotch whiskies captures a moment in time. And if your own celebration doesn’t fall on one of the vintage years we’ve selected, rest assured that these rare and exceptional whiskies will elevate any occasion and help make it truly memorable. They are the perfect whiskies to enjoy with friends and elevate a moment that really matters.” The Gordon & MacPhail Anniversary Releases collection, 1966 from Longmorn Distillery, 1976 from Glen Grant Distillery, 1986 from Miltonduff Distillery and 1996 from Linkwood Distillery, will be available later this month from selected specialist retailers, for the respective RRPs of £6,966, £3,976, £1,486 and £496. Leave a comment

Compass Box has announced the US release of This is a 10-Year-Old Whisky, a limited-edition Scotch super blend priced at US$84.99 (£64/₹8,138). The London-based whiskymaker combined three single malts – Clynelish, peated Ardnamurchan and unpeated Ardnamurchan – each aged exactly 10 years, with only 3,610 bottles produced worldwide and 600 allocated to the US. The blend is bottled at 50.5% ABV, with each component matured for a decade in first-fill bourbon barrels. 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. Clynelish makes up the largest share at 66.5%, bringing what the brand describes as a waxy, coastal complexity. The two Ardnamurchan expressions – peated at 20.2% and unpeated at 13.3% – contribute smoke, structure and Highland character. Whiskymakers Samuel Travers and Michael Stephenson created the blend. According to the official notes from the brand, the whisky carries aromas of Pink Lady apple and rhubarb crumble, alongside custard and pineapple upside-down cake. The palate features lemon-iced butter cookies, creamy white chocolate, vanilla panna cotta, soft apricots, and nutmeg on sweet oats. Every Kirkland Bourbon Ranked, From Worst to Best READ THE STORYThe release marks 10 years since Compass Box began publicly advocating for greater transparency in how blended Scotch whisky recipes are shared with consumers. Under law, the age statement on a blended Scotch can only reflect the age of the youngest whisky in the blend, meaning drinkers rarely know precisely what is in their glass without a full disclosure. The issue came to a head in 2016. Compass Box had been informed by the Scotch Whisky Association (SWA) that it had broken the law by communicating the precise recipes for two of its whiskies: Flaming Heart and This Is Not A Luxury Whisky. In response, the company launched its Scotch Whisky Transparency campaign. The petition campaign suggested specific amendments to current EU regulations that would give whisky makers what founder John Glaser describes as the “freedom, but not the obligation” to provide specific details on age. “At Compass Box, we have always believed that whisky lovers deserve better,” said Nishat Gupte, CEO at Compass Box Whisky. “Every component of our whiskies, including age and origin, is disclosed in full, every time. This is a 10-Year-Old Whisky is not a statement about the industry, it’s a statement about us: full transparency, no compromises.” Founded in 2000, Compass Box draws from aged whiskies sourced from more than 40 distilleries across Scotland to create its range of super blends. The whisky is available to purchase online in the US through the Compass Box store.

A finishing period of a few months is nothing special in the whisky world. But what happens when you refine a whisky to perfection and then rest it for another 20 months in a wine cask? Turntable Blending House did exactly that with its three latest tracks and the results are seriously tasty. Meet Turntable Track 08, 09, and 10. Scotland’s Turntable Blending House has unveiled Track 08 Black Betty, Track 09 Modern Love, and Track 10 Brown Sugar. These are three limited edition blended Scotch whiskies, each bottled at 52.5% ABV. That’s where the similarities end. For the finishes, Turntable turned to Ruby Port, Madeira Bual, and Moscatel casks. After blending, each whisky was laid to rest for a full 20 months in those wine casks, resulting in three distinctly different profiles. Here’s the lineup. Turntable Track 08 Black Betty gets a striking red hue from these casks Let’s start with Track 08 Black Betty. For this whisky, Turntable brought together various single malts from Speyside and Islay. Think generous fruit and sweetness, with a lick of coastal smoke. Then came the twist: the complete blend spent another 20 months in Ruby Port hogsheads. That’s long enough to leave a serious imprint. According to Turntable, the Port casks even gave the whisky a natural reddish tint. Expect flavors of strawberry jam, rich fruit, and cigar spices, with the peated Islay component providing a smoky counterpoint. What’s in Turntable Track 08 Black Betty - 34% Loch Lomond from a 1st fill bourbon cask - 20% Glenlossie from a hogshead - 17% Balmenach from a 1st fill rye barrel - 15% peated Caol Ila from a virgin oak barrel - 14% Glen Moray from a 2nd fill bourbon cask - 20-month finish in Ruby Port hogsheads - Bottled at 52.5% ABV How Turntable Track 08 Black Betty tastes - Nose: strawberry jam, ripe red fruits, and sweet spice - Palate: jammy fruit, sweetness, cigar spices, and gentle coastal smoke - Finish: fruity and spicy with a subtle smokiness that lingers The Caol Ila is particularly intriguing. It makes up just 15% of the blend, yet its peaty character keeps Black Betty from becoming all sweetness after 20 months in Port. Turntable Track 09 Modern Love features impressively old whisky Track 09 Modern Love takes a completely different tack. No peated Islay whisky as the headline act here—this is a lighter blend with a relatively high portion of mature grain whisky. And by mature, we mean truly old. Every drop of grain whisky used for Modern Love is over 20 years of age. The base blend already carried ripe fruit and zesty citrus, according to the makers. It was then finished for 20 months in Madeira Bual hogsheads. Bual is a relatively rich style of Madeira. Even so, Turntable wanted to ensure the casks wouldn’t overwhelm the original whisky. The finish was meant to layer in more fruit and sweetness while preserving that fresh citrus lift. What’s in Turntable Track 09 Modern Love - 31% Teaninich from a 1st fill bourbon cask - 25% Girvan from a 1st fill bourbon cask - 17% Royal Brackla from a hogshead - 15% Invergordon from a 1st fill bourbon cask - 12% Blair Athol from a rye barrel - All grain whisky used is over 20 years old - 20-month finish in Madeira Bual hogsheads - Bottled at 52.5% ABV How Turntable Track 09 Modern Love tastes - Nose: ripe peach, orchard fruits, vanilla, and fresh citrus - Palate: peach, white chocolate, vanilla, syrup, and summer fruits - Finish: bright and fruity with citrus, soft sweetness, and a gentle spice Turntable even offers an eyebrow-raising serving suggestion for this whisky. They call Modern Love so fruity and easy-drinking that it’s perfect for breakfast. At 52.5% ABV, we personally wouldn’t set an early alarm for it. Turntable Track 10 Brown Sugar marries 22% smoky Ledaig with Moscatel That leaves Track 10 Brown Sugar. Fans of boldly smoky whisky will likely linger over this bottle. A full 22% of the whisky is Ledaig: the peated spirit produced at Tobermory Distillery on the Scottish Isle of Mull. Turntable used a peated Ledaig matured in a sherry puncheon to bring notes of sea air, smoke, and tobacco to the blend. Set against that are several much sweeter malt and grain whiskies. As if the contrast weren’t bold enough, the finished blend then spent 20 months in Moscatel barriques. What’s in Turntable Track 10 Brown Sugar - 34% Loch Lomond from a 1st fill bourbon cask - 22% peated Ledaig from a sherry puncheon - 16% Strathclyde from a 1st fill bourbon cask - 15% Tamdhu from a 1st fill bourbon cask - 13% Tullibardine from a virgin oak barrel - The blend is 50% malt whisky and 50% grain whisky - All grain whisky used is over 20 years old - 20-month finish in Moscatel barriques - Bottled at 52.5% ABV How Turntable Track 10 Brown Sugar tastes - Nose: dark smoke, tobacco, peach, nectarine, and sweet fruit - Palate: sooty smoke, an oily edge, creamy peach, ripe nectarine, cinnamon, and brown sugar - Finish: long and smoky with sweet stone fruit, dark smoke, and lingering spice On paper, it might sound like a pretty unusual combination. Dark, almost sooty smoke alongside creamy peach and sweet Moscatel isn’t exactly the most obvious pairing. But that’s exactly the contrast Turntable set out to explore with Brown Sugar. Turntable sends whisky lovers in three different directions What really stands out with these new releases is how long Turntable kept the whiskies in their finishing casks. Twenty months is anything but a brief kiss from a wine cask. For Black Betty, that means Ruby Port set against peated Islay whisky. Modern Love marries Madeira with grain whisky over 20 years old. And in Brown Sugar, sweet Moscatel has to find harmony with 22% smoky Ledaig. Which of the three sparks the most curiosity will probably come down to how much smoke you like in your glass. One thing is certain: with these three tracks, Turntable hasn’t just hit repeat on the same old tune. Made possible with support from Turntable Spirits. No alcohol under 18.

There’s no mistaking what you’ll get when you uncork the latest whisky release from Compass Box. Pointedly named This is a 10-Year-Old Whisky, this limited-edition blend puts the exact age and provenance of every whisky in the bottle front and centre. Made from three single malts, the expression brings together Clynelish, peated Ardnamurchan and unpeated Ardnamurchan, with every component aged for exactly 10 years. For whisky geeks, the published proportions make this an unusually transparent bottle to dissect. All three malts were matured in first-fill bourbon barrels, with Clynelish accounting for 66.5% of the recipe, peated Ardnamurchan 20.2% and unpeated Ardnamurchan 13.3%. The whisky is bottled at 50.5% ABV, with no artificial colouring and no chill-filtration. Compass Box has also individually numbered each of the 3,610 bottles being released worldwide. For whisky geeks, the published proportions make this an unusually transparent bottle to dissect… Compass Box This is a 10 Year Old whisky tasting notes The three chosen malts bring distinct characteristics to the blend, says the whiskymaker. Clynelish contributes its familiar waxy, coastal character, while the peated Ardnamurchan brings smoke and structure. The unpeated Ardnamurchan adds further Highland character. Compass Box describes the resulting whisky as light and glossy, with a flavour profile that moves firmly into festive dessert territory. The supplied tasting notes begin on the nose, where Pink Lady apple and rhubarb crumble sit alongside custard and pineapple upside-down cake. The palate is described as waxy, glossy and transparent in texture, with flavours of lemon iced butter biscuits, creamy white chocolate, vanilla panna cotta and soft apricots, followed by nutmeg on sweet oats and French fancies. The finish brings lush buttery pastry, candied lemon and a hint of charred oak. The precise 10-year age statement isn’t just a marketing wheeze. Under Scotch whisky regulations, the age statement on a blend reflects the age of its youngest component. A bottle carrying a 10-year statement can contain older whiskies, although the individual ages and proportions are not necessarily disclosed. Compass Box is taking a more transparent approach here, publishing the recipe, age and origin of each component. The release also marks ten years since the London-based Scotch whisky maker began publicly advocating for greater transparency in Scotch whisky recipes. Priced at £64, This is a 10-Year-Old Whisky is available from The Whisky Exchange. Smeg has entered the standalone air fryer market with a countertop model that blends the Italian brand’s distinctive aesthetic with some novel cooking twists. Styling will be familiar to the Smeg faithful. The AFC01 Dual Flavour Air Fryer comes in Black, White, Emerald Green and Storm Blue, colours designed to coordinate with the brand’s wider… Samsung has unveiled a new generation of AI-powered home appliances at Milan Design Week, using the annual design showcase to present its latest Bespoke AI range for kitchens and connected living spaces. With a focus on integrated design and smart home connectivity, the new collection is aimed at households looking to combine practical functionality with… Home appliance giant Haier has unveiled its first range of 4K TVs. Known for dominance in washing machines and refrigeration, the Chinese Corp is now turning its attention to your living room wall. Having spent years building a smart home ecosystem, anchored by appliances that hum rather than entertain, the introduction is something of a… There’s no mistaking what you’ll get when you uncork the latest whisky release from Compass Box. Pointedly named This is a 10-Year-Old Whisky, this limited-edition blend puts the exact age and provenance of every whisky in the bottle front and centre. Made from three single malts, the expression brings together Clynelish, peated Ardnamurchan and unpeated Ardnamurchan, with every component aged for exactly 10 years. For whisky geeks, the published proportions make this an unusually transparent bottle to dissect. All three malts were matured in first-fill bourbon barrels, with Clynelish accounting for 66.5% of the recipe, peated Ardnamurchan 20.2% and unpeated Ardnamurchan 13.3%. The whisky is bottled at 50.5% ABV, with no artificial colouring and no chill-filtration. Compass Box has also individually numbered each of the 3,610 bottles being released worldwide. Compass Box This is a 10 Year Old whisky tasting notes The three chosen malts bring distinct characteristics to the blend, says the whiskymaker. Clynelish contributes its familiar waxy, coastal character, while the peated Ardnamurchan brings smoke and structure. The unpeated Ardnamurchan adds further Highland character. Compass Box describes the resulting whisky as light and glossy, with a flavour profile that moves firmly into festive dessert territory. The supplied tasting notes begin on the nose, where Pink Lady apple and rhubarb crumble sit alongside custard and pineapple upside-down cake. The palate is described as waxy, glossy and transparent in texture, with flavours of lemon iced butter biscuits, creamy white chocolate, vanilla panna cotta and soft apricots, followed by nutmeg on sweet oats and French fancies. The finish brings lush buttery pastry, candied lemon and a hint of charred oak. The precise 10-year age statement isn’t just a marketing wheeze. Under Scotch whisky regulations, the age statement on a blend reflects the age of its youngest component. A bottle carrying a 10-year statement can contain older whiskies, although the individual ages and proportions are not necessarily disclosed. Compass Box is taking a more transparent approach here, publishing the recipe, age and origin of each component. The release also marks ten years since the London-based Scotch whisky maker began publicly advocating for greater transparency in Scotch whisky recipes. Priced at £64, This is a 10-Year-Old Whisky is available from The Whisky Exchange. First Smeg air fryer brings Italian style and juicy steam cooking to the countertop Smeg has entered the standalone air fryer market with a countertop model that blends the Italian brand’s distinctive aesthetic with some novel cooking twists. Styling will be familiar to the Smeg faithful. The AFC01 Dual Flavour Air Fryer comes in Black, White, Emerald Green and Storm Blue, colours designed to coordinate with the brand’s wider… Samsung unveils smarter AI kitchen appliance range at visionary Milan Design Week showcase Samsung has unveiled a new generation of AI-powered home appliances at Milan Design Week, using the annual design showcase to present its latest Bespoke AI range for kitchens and connected living spaces. With a focus on integrated design and smart home connectivity, the new collection is aimed at households looking to combine practical functionality with… Haier moves from fridges to flatscreens with debut three-tier 4K smart TV range Home appliance giant Haier has unveiled its first range of 4K TVs. Known for dominance in washing machines and refrigeration, the Chinese Corp is now turning its attention to your living room wall. Having spent years building a smart home ecosystem, anchored by appliances that hum rather than entertain, the introduction is something of a… Share this:

I am excited but a little nervous. There is a glass of whisky in front of me, its dark velvet contents giving off the sort of come-hither glow that could make the hardiest Highlander go weak at the knees. I swirl it gently and move my nose carefully towards the prize. Slowly does it. This 25ml of liquid is worth getting on for £1,000. The full bottle has a price tag of €30,000 (£25,800). But who on earth spends the price of a decent family car on a bottle of Scotch whisky? More people than you might imagine. Whisky has been engaged in an increasingly extravagant arms race in recent years, in which extreme age, scarcity and ever more elaborate packaging have pushed prices into the stratosphere. Last year, Gordon & MacPhail released an 85-year-old Glenlivet – currently the oldest single malt Scotch whisky ever bottled – for £125,000. Then there is the daddy of them all: a bottle of The Macallan 1926, matured for 60 years, which sold at Sotheby’s in London for £2.1m in 2023. Serious collectors now scour specialist online auction houses as well as traditional international institutions such as Christie’s and Bonhams. Limited-edition bottlings, rare and aged Scotch and Japanese expressions, and collaborations with celebrated artists are some of the most highly sought-after items. Sure, opening a £2m Macallan would destroy most of its monetary value in seconds, but it would make for one hell of an evening. The €30,000 bottle in front of me is Glenmorangie 50 Years Old, the oldest whisky the Highland distillery has ever released. Just 149 exist, each housed in a striking ceramic vessel. And although 50-year-old single malts from reputable distilleries are easy enough to find on sites such as The Whisky Exchange, they undoubtedly turn heads if they’re special enough. There is a genuine reason old single malt (i.e. from a single distillery) costs serious money. To put “50 Years Old” on the label, the youngest spirit in the bottle must have spent every one of those years in oak. Much of it disappears into thin air as the “angel’s share”. Casks have to be stored and monitored for decades, and there is no guarantee that the precious liquid will actually taste any good. Nobody knows that better than Dr Bill Lumsden, Glenmorangie’s director of whisky creation, who has spent three decades shepherding this particular spirit towards its half century. “I was not a massive fan of very old single malt Scotch,” he tells me of the period when he began the experiment. Too many ancient whiskies he had tasted were “very, very woody and potentially a little bit dry”. You can, he says, “end up with an ‘oak sandwich’”. Glenmorangie presented an additional problem. Its slender-necked copper stills are the tallest in Scotland. They encourage only the lightest vapours to reach the top, helping create the distillery’s famously delicate, fragrant spirit. Precisely the sort of spirit that might be bullied into submission by half a century in oak. So Dr Lumsden went rummaging through the warehouses. “I sampled probably every single old-barrel [whisky] we had,” he says. Some had already had quite enough wood. Others looked capable of going the distance.

Glen Moray celebrates whisky and golf partnership with airport activations By Tina Milton | LMB UK marked the ongoing partnership of its Speyside single malt whisky Glen Moray and the ISPS Handa Senior Open Championship with promotions across Avolta and World Duty Free’s UK stores this summer. Glen Moray will return in 2027 as the collaboration with the Senior Open Championship renewed for three years. 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.” Led by Glen Moray brand ambassadors in the UK travel-retail channel, travellers could sample the range and discover the “heritage, craft and passion” shared by Scotch whisky and golf. The Elgin-based distiller has also announced a three-year extension to its role as the official whisky of the Championship – deemed as Europe’s only senior major. Further investment in the travel-retail channel to bring the partnership to life is also planned. This year, Glen Moray tasting bars were at three key Scottish World Duty Free stores in Glasgow, Aberdeen and Edinburgh airport. They featured Glen Moray’s ‘Classic Round’ golf campaign and offered a snapshot of the action from the Senior Open fairways, appealing to both whisky and golf lovers passing through, according to the company. 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. READ MORE: PR GTR unveils Whisky Emporium at SYD with Heinemann Oceania READ MORE: Yash launches Serpent’s Cask whisky with global TR-first strategy READ MORE: Kavalan introduces Solist Madeira Cask Single Malt Whisky into GTR - Wine & spirits,Guerlain reimagines L’Heure Bleue for new fragrance launch In the Magazine TRBusiness Magazine is free to access. Read the latest issue now.

Scotland and Japan sit on opposite sides of the world, yet few whisky-producing nations have influenced one another quite so profoundly. Japanese whisky owes much of its foundation to Scotland. Masataka Taketsuru’s years studying distilling in Scotland are well documented, and many of the production techniques still seen in Japan today trace their roots back to Scottish distilleries. Copper pot stills, patient maturation, thoughtful blending and an obsession with cask quality all feel immediately familiar to anyone who enjoys Scotch. 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. Yet Japanese whisky has never simply copied Scotland. It has taken those traditions and interpreted them in its own way, producing whiskies that often favour elegance, precision and balance over power. The result is a style that feels recognisable while remaining distinctly Japanese. If, like me, you enjoy both worlds equally, certain bottles stand out because they don’t simply represent one country or the other. Instead, they demonstrate the qualities both nations value most. Here are four whiskies I regularly recommend to people looking to explore where Scotland and Japan meet. Compass Box Nectarosity Compass Box has built its reputation on looking at Scotch differently, and Nectarosity is one of the best examples of that philosophy. Every Kirkland Bourbon Ranked, From Worst to Best READ THE STORYBuilt from a carefully selected combination of grain whisky from Cameronbridge alongside single malts including Linkwood, Clynelish and Balmenach, it doesn’t try to imitate Japanese whisky. Instead, it shares many of the characteristics that make Japanese blends so appealing. The emphasis is firmly on elegance, balance and layered sweetness rather than sheer intensity. The first impression is wonderfully inviting. Vanilla sponge, warm croissants and apricot preserve arrive alongside soft honey and ripe peaches, creating an aroma that feels almost like walking into a bakery early in the morning. As it opens up, gentle floral notes begin to appear, adding freshness without distracting from the whisky’s dessert-like character. On the palate, Nectarosity delivers exactly what its name promises. Juicy nectarines, poached pears, buttery shortbread and tropical fruits all work together beautifully, supported by creamy honeycomb and soft vanilla. Everything feels carefully integrated, with no single flavour demanding attention over another. That balance is what reminds me of some of Japan’s finest blends. The finish lingers comfortably with baked apples, soft pastry and gentle oak, leaving behind sweetness without becoming heavy. If you enjoy the graceful style of Hibiki but want to explore an innovative Scotch interpretation, Nectarosity makes a very convincing case. Yamazaki 12 Year Old There are certain whiskies that deserve their reputation, and Yamazaki 12 Year Old remains firmly in that category. Produced at Japan’s oldest malt distillery, it has become the bottle many people associate with premium Japanese whisky. Thankfully, it still justifies that status. What continues to impress me is its composure. Nothing feels rushed or exaggerated. Instead, every aroma seems to arrive naturally, beginning with citrus peel, toasted almonds and soft honey before developing into caramelised pineapple, delicate floral notes and polished oak. The palate follows the same measured approach. Orchard fruits sit comfortably alongside apricot compote, vanilla custard and gentle baking spice, while subtle tropical fruit keeps everything feeling bright rather than rich. Even the oak shows remarkable restraint, adding structure without ever becoming dominant. The finish isn’t especially long, but it doesn’t need to be. It fades gradually with soft spice, candied citrus and polished wood, leaving behind the sort of quiet elegance that has become synonymous with Japanese whisky. For Scotch drinkers who appreciate distilleries such as Glenmorangie or The Macallan’s American oak expressions, Yamazaki 12 often feels like a very natural next step. Nikka Tailored Few people have shaped modern whisky quite like Masataka Taketsuru. After studying distilling in Scotland during the early twentieth century, he returned to Japan carrying not only technical knowledge but also a deep understanding of Scottish whisky making. The company he would eventually establish, Nikka, continues to reflect those influences while expressing its own distinctive identity. Nikka Tailored captures that balance beautifully. Blending Coffey grain whisky with malt whisky from Yoichi and Miyagikyo creates something that feels unmistakably Japanese while still acknowledging its Scottish roots. Rich chocolate, raisins and stem ginger appear first on the nose before polished oak, vanilla and crisp green apple add freshness. The palate is where the whisky really comes into its own. Orange zest, ripe berries and soft pastry gradually evolve into toasted almonds, creamy custard and baked apples, with just enough spice to hold everything together. It’s generous without becoming overly sweet and complex without ever feeling complicated. The finish carries dark chocolate, roasted coffee beans and poached pears, lingering long enough to reward slow sipping while remaining remarkably approachable. It’s a whisky that demonstrates exactly why Japanese blending has earned such widespread respect. GreatDrams Invergordon 27 Year Old Japan Exclusive This final bottle comes from much closer to home. When Kirsty and I first sampled this single cask of 27-year-old Invergordon, we had no immediate plans to release it publicly. Originally, the cask was destined for private tastings and corporate events, but every time we revisited it we became more convinced it deserved a wider audience. What made it particularly special was the market it had originally been bottled for. Japan has always appreciated mature single grain whisky in a way many other countries perhaps haven’t. While collectors elsewhere often focus exclusively on single malts, Japanese drinkers have long recognised just how elegant older grain whisky can become when given enough time. The nose opens with clotted cream fudge, vanilla, salted caramel and dried apricot before gentle oak and soft dates begin to emerge. Nothing shouts for attention. Instead, the whisky builds quietly with remarkable confidence. The palate is beautifully textured, offering creamy toffee, candied citrus, golden honey and vanilla alongside lightly toasted oak that gives the whisky structure without introducing unnecessary dryness. A finishing period in an Oloroso cask adds another layer of complexity, bringing gentle spice and dried fruit without masking the character that almost three decades of maturation had already created. The finish is long, warming and wonderfully composed. Autumn spices, roasted nuts and dried fruit gradually fade into polished oak, leaving behind the sort of elegance that only time seems capable of producing. It isn’t trying to imitate Japanese whisky. It simply reflects many of the qualities Japanese drinkers have appreciated for decades. Two Traditions, One Philosophy Although Scotland and Japan have developed their own distinct whisky identities, I’ve always felt they share the same underlying philosophy. Neither chases novelty for its own sake. Both value patience, precision and respect for the raw ingredients. Whether it’s a carefully blended Scotch from Compass Box, an iconi

Whisky no more Community-owned distillery close to collapse A community-owned Scotch whisky distillery, believed to be the first in the world, is close to collapse following a “prolonged period of financial pressure”. GlenWyvis Distillery, near Dingwall, which was set up just 11 years ago, is expected to appoint administrators amid mounting losses and a failure to find further funding. Amid a wave of enthusiasm for the communal ownership project, the society raised £2.6 million for building the distillery and operations began in 2017. Its backers are understood to include former SNP Westminster leader Ian Blackford and the former deputy first minister Kate Forbes. It has now emerged in an email that the project is under pressure and that the society will file a notice of intention to appoint administrators at the Court of Session. According to The Times, the company recorded a £292,000 loss last year. The email to investors notes the “challenging conditions across the whisky market”, increased operating costs and ongoing “issues” with the landlord. Interpath Advisory was appointed to undertake an external fundraising process which “generated certain interest” but has not secured the necessary capital to allow the society to continue to trade as a going concern. Daily Business Bulletin: Subscribe here for our free morning bulletin of breaking news

Web: josiecotton.com Players: Josie Cotton, vocals; Frankie Luis, drums; Marcus Watkins, guitar; Cherish Alexander, bass, vocals; John Miller, guitar, vocals, Paul Roessler, keyboard, vocals Thursday night at the Whisky, and an hour before punk/new-wave icon Josie Cotton took to the the stage, the crowd was decidedly thin. Maybe it was because of the mixed (to put it kindly) quality of the opening acts, or maybe it was simply because it was Thursday. Thankfully, the room had beefed up a bit by the time Cotton bounded out, which is the least that she deserves. Cotton remains a beloved, if underrated, figure. She’s inarguably best known for the “Johnny Are You Queer” ‘80s anthem, but it would be a disservice to refer to her as a one hit wonder (that term is stupid anyway). Cotton’s output has been remarkably consistent. She genuinely doesn’t have a bad album, and some of them are superb. 2007’s Invasion of the B-Girls, for example, saw her covering music from B movies, and it was a rip-roaring joy. Everything is Oh Yeah was recorded in ’86 but not released until 2019, and it’s essentially criminal that we had to wait so long. “I warmed up to the idea of ‘80s music,” Cotton told this writer during an interview for the LA Weekly. “I wasn’t appalled or trying to get out of the studio. When we found it, the publishing company was working, finding places for your songs to go and they were in contact with Stranger Things. They were looking for unreleased records from the ‘80s, which was an odd request. Particularly mid ‘80s. I knew that I had done this record, but I wasn’t sure if it still existed because it had gone through fires and landslides, earthquakes, moving in garages and all kinds of natural disasters and just, y’know, time.” So here we are in 2026. Cotton, apparently ageless, moves around the stage like a blend of Tina Turner and Deborah Harry, with a pinch of Billy Idol. She’s all swagger. One can imagine her batting her eyelids at you, before punching you on the nose. More importantly though, she and her band sound great. “He Could Be the One” and “School Is In” are big power-pop anthems, made for singing along to while dancing like a nutter. Cotton tunes tend to have the sort of choruses that you can hang your hat on. Paul Roessler, best known as a member of mythical L.A. punks the Screamers, runs the Kitten Robot label with Cotton, and he was playing keys for her at the Whisky. The whole band was on-point and, by the time they reached the conclusion, predictably “Johnny Are You Queer,” every hip in the house was moving. Superb stuff!