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Dublin: Ireland’s whiskey industry is calling for a 10% reduction in spirits excise duty in the country’s 2027 Budget, arguing that rising energy, shipping, water and operating costs are putting pressure on distillers despite strong export performance. The demand has been made by the Irish Whiskey Association (IWA) as the industry seeks measures to support distilleries, hospitality businesses and tourism operators. The association has highlighted the strong performance of Irish whiskey in 2025, with global sales reaching a reported 16.4 million cases and exports valued at around €930 million. The industry group said the broader economic value associated with Irish whiskey exceeded €5 billion during the year, while the category also recorded increased market share. At the same time, the Irish whiskey industry is seeking to reduce its dependence on the US market by developing new export destinations. According to the association, the US accounted for 49% of Irish whiskey exports in 2023, but its share declined to 38% in 2025. The industry is increasingly targeting markets including India, Japan, South Africa and Nigeria, although producers say expanding in these markets requires additional investment in staff, marketing, trade promotion and international exhibitions. The IWA has called for stronger government support through Bord Bia, Ireland’s food and drink export agency, to help smaller distilleries establish a presence in emerging international markets. The association has also sought measures to ease energy and logistics costs and reduce regulatory pressures on small and medium-sized producers. → Radico Khaitan Refreshes 1965 Spirit of Victory Lemon Dash Flavoured Rum with Premium New Look→ India’s Single Malt Whisky Story Festive Demand Fuels Craft, Terroir and Innovation Excise taxation remains a major concern for the sector. Recent research reported by RTÉ found that Ireland has the second-highest overall alcohol excise burden in Europe, while excise on spirits is among the highest in the EU and UK. A standard 70cl bottle of whiskey carries €11.92 in Irish excise compared with €2.69 in Spain and €3.65 in Germany. The whiskey industry is also facing rising production costs. The association has warned of potential increases in energy expenses, international shipping charges and non-domestic water costs, which could further affect margins for distillers, particularly smaller and newer producers. The request comes ahead of Ireland’s Budget 2027, scheduled for October 6, with the government currently planning an overall package of €8.5 billion, including €1.5 billion in tax reductions. Taoiseach Micheál Martin has said that a reduction in alcohol excise has not been ruled out, although no decision has been taken. For the Irish whiskey industry, the proposed 10% excise reduction is therefore part of a broader package of measures aimed at maintaining competitiveness, supporting export diversification and protecting investment and employment as operating costs continue to rise.

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▲ Chuseok gift sets displayed at a large discount store Alcoholic beverages such as whisky and wine are gaining popularity among Chuseok gift sets sold at large discount stores. According to results released by E-Mart today comparing sales trends for Chuseok gift sets between 10 years ago and this year, gift sets for alcoholic beverages rose from 8th place in sales ranking in 2016 to 4th place this year. In 2016, the sales share was led by canned goods (24.4%), seasonings (12.7%), daily necessities such as shampoo and socks (11.2%), and fruits (10.5%). Alcoholic beverages accounted for only 6.2%, ranking 8th. This year, the order changed to canned goods (25.7%), seasonings (14.6%), fruits (9.7%), and alcoholic beverages (9.2%). While practical gifts such as canned goods and seasonings remain popular, demand for daily necessity gifts like shampoo and socks has declined, whereas preference for alcoholic beverages has increased. Among alcoholic beverage gift sets, whisky showed a particularly strong trend. From August 6, the start of pre-orders for this year's Chuseok gift sets, through September 22, E-Mart's liquor gift set sales increased by 22.2% compared to the same period during last year's Chuseok. At department stores, demand for ultra-expensive whiskies is growing ahead of the holiday. Shinsegae Department Store began selling ultra-expensive whiskies ahead of Chuseok, including The Macallan 40 Years Old (32 million KRW), 50 Years Old (123 million KRW), 71 Years Old (180 million KRW), and 78 Years Old (220 million KRW). The Macallan 71 Years Old was actually sold. Lotte Department Store is selling the rare "Château Margaux 11, 12, 13, 14, and 15 Vintage Collection," while Hyundai Department Store is offering ultra-expensive wines such as the "Petrus 18-Bottle Vertical Collection" and high-end whiskies like "The Balvenie 50 Years Old." An official in the retail industry stated, "As consumer tastes become more personalized and segmented, the criteria for choosing holiday gifts are changing." (Photo: Yonhap News) ※ Copying, redistribution, and unauthorized use in AI training are strictly prohibited.

Autumn has only just begun, but Douglas Laing is already fully geared up for winter. The Scottish independent bottler has released two new wintry whiskies. Both Big Peat and Scallywag have received special winter editions, with French wine and cognac casks taking center stage this time. Douglas Laing has expanded its Remarkable Regional Malts range with two limited releases that promise to keep you warm through the coldest days of the year. The famous Islay fisherman Big Peat and the faithful fox terrier Scallywag have both donned their winter coats. Big Peat heads into winter with a 10-year-old whisky partially matured in French red wine casks, while Scallywag opts for an extended finish in cognac casks. The result is two distinctly different whiskies. Here’s what to expect from each bottle. What is the Big Peat 10 Years Old Winter Edition whisky? For this Big Peat Winter Edition, the Scottish bottler and whisky maker has pulled something special out of the hat. The renowned smoky Islay whisky is 10 years old and spent the final 16 months of maturation in carefully selected French red wine casks. That gives the familiar trio of peat smoke, sea salt, and malt a fruity twist. The red wine casks add layers of dark forest fruits, black cherries, and plums to the whisky’s character, while that signature Islay smoke remains clearly in play. The official tasting notes for the Big Peat 10 Years Old Winter Edition are: - Nose: Maritime peat smoke, sweet malt, dark forest fruits, warming spices, and oak. - Palate: Vanilla, butterscotch, and salted caramel, followed by black cherries, ripe plums, dark chocolate, and a subtle nutty note. - Finish: Long and rich, with wintry baking spices and lingering dry peat smoke. The whisky is bottled at 48% alcohol by volume (ABV). What is the Scallywag Winter Edition whisky? Douglas Laing’s beloved fox terrier is ready for the colder months too. For the new Scallywag Winter Edition, the bottler opted for a prolonged finish in carefully selected French cognac casks. Scallywag is typically known for its rich Speyside character with influence from Spanish sherry casks. For this seasonal release, cognac cask influence joins the mix. According to Douglas Laing, the result is a plush whisky brimming with dark fruit, chocolate, and warming spices—giving the trusty Scallywag an extra wintry edge. The official tasting notes for the Scallywag Winter Edition are: - Nose: Honeyed malt and spice, followed by figs, dates, orange marmalade, and vanilla fudge. - Palate: Rich and syrupy, with raisins, plum compote, and black cherries, followed by baking spices and chocolate-coated orange. - Finish: Long-lasting, with dried fruits, cocoa powder, warming ginger, and cinnamon. The Scallywag Winter Edition is bottled at 54.2% ABV. Where can you buy the new Big Peat and Scallywag Winter Editions, and how much do they cost? Both wintry whiskies are now available through Douglas Laing’s official webshop. The Big Peat 10 Years Old Winter Edition is priced at £65. The Scallywag Winter Edition costs £60. FAQ - What’s special about the Big Peat 10 Years Old Winter Edition? The whisky is 10 years old and spent its final 16 months in French red wine casks, bringing extra fruity layers to the smoky Islay profile. - Which casks were used to finish the Scallywag Winter Edition? The new Scallywag enjoyed an extended finish in carefully selected French cognac casks. - What are the alcohol strengths of the two winter editions? Big Peat 10 Years Old Winter Edition is 48% ABV, and Scallywag Winter Edition is bottled at 54.2% ABV.

Old Overholt 11-year Rye review: A cask strength tiptoe between bourbon and rye? My previous experience with Old Overholt is entirely fictional. I understand it as the distillery Nucky Thompson takes over for Andrew Mellon, then horse trades to Arnold Rothstein in Boardwalk Empire. It was a solid enough show bogged down by the fact it's not The Sopranos. Jim Beam made it one of the core expression of some late-2010s and 2020s renaissance. The brand invested in reviving the name of Old Overholt, Old Grand-Dad and Old Crow, seeing a rising tide of bourbon nerds with money to spend and valuable IP on its shelves. That sounds cynical, but Old Grand-Dad has been my go-to cheap bottle for about 15 years now, so clearly they've got some good ideas. An 11-year, cask strength rye goes well above and beyond my typical Old Grand-Dad tipple. At about $90 per bottle (but prices vary and there are sales everywhere), is it a whiskey worth the extra financial outlay? 11 year cask strength rye: A- This clocks in at 125.6 proof with a sweet aroma wafting up from behind the malt. It's got some pitted fruits and brown sugar to it, but there's enough of a booze sting at the back of your throat with each sniff that reminds you this hasn't been brought down to a proof befitting of the standard Jim Beam offering. It opens sweet and dense on your lips. There's some almond to it -- or something similarly nutty that blends into that stone fruit aura that gives you a deep, not-quite-ripe cherry impression. There are lots of bourbon influences up front for a rye, with the vanilla, oak and sugar helping to create a long runway. Then, bam, takeoff. The rye spices clock in. You get a nice rising tide of warm grain, spice and cinnamon. It doesn't have the pronounced pie crust flavors of some similar ryes, but that sweetness lingers through even as it takes a backseat. It goes in a few different directions in fits and starts before settling back at rye. That makes it deep and rich. It's a nice balance between the things I like in a bourbon and those I like in a rye. That makes it a rewarding gift option for the more experienced drinker in your life -- or just for the gal or guy who really likes rye and underappreciated HBO period dramas. Would I drink it instead of a Hamm's? This a pass/fail mechanism where I compare whatever I’m drinking to my baseline cheap beer. That’s the standby from the land of sky-blue waters, Hamm’s. So the question to answer is: on a typical day, would I drink Old Overholt Cask Strength Rye over a cold can of Hamm’s? Yep. I love a good spicy rye. 11 years is enough time to mellow the spirit but strengthen what makes it such a pleasant departure from sweeter bourbons. This is part of FTW’s Beverage of the Week series. Here, we mostly chronicle and review beers, but happily expand that scope to any beverage that pairs well with sports. Yes, even cookie dough whiskey.

11 Cheap Whiskey Brands Experts Recommend Choosing whiskey can be overwhelming at the best of times, but when you're on a tight budget, it's hard to know what's worth buying and what you should leave on the shelf. One surefire way to get a good recommendation is to ask the experts, and that's exactly what I've done. I spoke with five whiskey experts who each gave their recommendations for cheap whiskey brands: Andrea Fujarczuk is a distilling professor at Niagara College, co-founder of Canadian Whisky Week, and a Les Dames d'Escoffier International Legacy Award winner; Steven Marshall is the lead bartender at Dirty Habit in San Francisco; Kimberly Patton-Bragg is a veteran New Orleans mixologist and whiskey specialist; Phil McKenna is the head bartender at MAD Bar & Lounge at the NH Collection New York Madison Avenue; and H. Joseph Ehrmann is the owner of Elixir Whiskey Saloon in San Francisco. Between them, they've given some brilliant recommendations. Most of these recs are for brands where the majority of bottles are under $40, though they may have some more expensive offerings too. Whether you like bourbon, rye, Scotch, Irish whiskey, or anything else under the whiskey umbrella, there's an option for you here. Evan Williams A top pick from four out of five of the experts I spoke to, Evan Williams has certainly earned its space on this list. It's a classic, straightforward bourbon that's great in mixed drinks or for enjoying straight. Its notes of brown sugar, caramel, vanilla, and spice make it a perfect example of a bourbon. Andrea Fujarczuk particularly recommends the bottled-in-bond option from this brand, as it's a legal mark of consistency and quality. "It's an underrated category that most casual drinkers overlook, and it delivers great value while guaranteeing strict standards on aging, distillation season, and proof," she says. Kimberly Patton-Bragg remarks, "It drinks like a bottle that costs considerably more, which makes it a great working whiskey for a serious bar program." H. Joseph Ehrmann tells us that he uses it at his own bar and has seen it in many establishments he respects. "I would also buy it for personal use, which is saying a lot," he adds. Some of our experts even mention the cheaper Evan Williams Black Label as a solid pick. But how best to enjoy Evan Williams? Steven Marshall recommends it in a Western Sour, which blends bourbon with grapefruit juice, lime juice, velvet falernum, and simple syrup. Fujarczuk likes using it in a classic whiskey sour or Old Fashioned. "It holds up well against strong flavors, with notes of caramel, brown sugar, toasted oak, and rich baking spice," she says. It's a versatile choice in mixed drinks, but it's smooth enough to drink neat or on the rocks. Maker's Mark If you're looking for an affordable bourbon that you can find in most liquor aisles and won't break the bank, Maker's Mark is an obvious choice. It's popular for a reason, and although it's affordably priced, it delivers. It's among the best American whiskey brands, and you don't even have to shell out a fortune to buy a bottle. Andrea Fujarczuk recommends the original Maker's Mark with its red wax-sealed bottle."It's an enduring classic that offers incredible dependability, with a strong connection to the land through its estate provenance," she says. At Star Hill Farm, home to the Maker's Mark distillery, the brand is experimenting with regenerative agriculture, growing different wheat varieties, and protecting its water resources. Fujarczuk appreciates the consistency of the brand. "You know exactly what you're getting, bottle after bottle," she remarks. As it's smooth and creamy with fruity notes, she likes Maker's Mark in a Boulevardier or a classic Old Fashioned because it can smooth out the more bitter notes in the cocktails' other ingredients. Rittenhouse If you want to order whiskey like an expert, you need to know the difference between bourbon and rye. Both are similar, but the main difference is the grains that go into their mash bill — rye has at least 51% rye (whereas bourbon has this amount of corn), which gives it spicier notes. For those who want a good, cheap rye, Rittenhouse is the brand to go for. Rittenhouse has been around since 1934, so it has a good heritage behind it. Although rye whiskey had a dip in popularity, the cocktail culture of the 2000s brought it back into the limelight. And since Rittenhouse is said to be the only bottled-in-bond rye available at that time, it made a name for itself. However, the fact that it's still around is only a testament to its quality. "I'm a self-proclaimed boozy broad, so I want rye that actually tastes like rye, and Rittenhouse gives me the spice and 100-proof backbone I'm looking for," says Kimberly Patton-Bragg. She particularly recommends Rittenhouse Bottled-in-Bond Rye, which she notes is one of the best whiskeys for an Old Fashioned, Sazerac, or Manhattan. It "has earned its place on back bars all over New Orleans for a reason," Patton-Bragg remarks. Cyrus Noble For a lesser-known bourbon with a little history behind it, Cyrus Noble is an interesting choice. The brand dates back to 1871, when it was established in San Francisco, and it's still owned by the Haas Brothers family today. Although the bourbon is distilled in Kentucky, its Gold Rush-era San Francisco roots give it a story that's a little different from the usual bourbon brands. At 90 proof, it's a versatile choice. "It makes great cocktails and is a fine sipper," explains H. Joseph Ehrmann. "I like it in spirit-forward drinks like an Old Fashioned, where the classic bourbon profile shines with just slight enhancements," he adds. Its flavor profile includes caramel, toasted hazelnut, buttery toffee, and baking spices, making it an approachable option for those who enjoy a rich, sweet bourbon. Despite its long heritage and great taste, it's an affordable choice. A bottle comes in at just under $40. And there's only one option: the brand's classic bourbon whiskey, so there's no need to stress over which to buy. Jameson Anyone in the market for an affordable, good-quality Irish whiskey should put Jameson at the top of their list. It's among the most-ordered whiskeys in America, and that popularity is for good reason. Not only is it a versatile choice, but it's fairly easy drinking and provides great value for money. "Jameson is one of the most approachable whiskeys on the market," says Phil McKenna. "Its smooth, balanced profile makes it just as appealing to longtime whiskey drinkers as it is to those exploring the category for the first time." He also appreciates its consistent quality, meaning you know what you're getting every time. McKenna lists Jameson Original, Jameson Black Barrel, and Jameson Caskmates Stout Edition all as good options, while Kimberly Patton-Bragg particularly recommends Black Barrel. "It has the familiarity of Jameson, but with more richness, depth, and oak character," Patton-Bragg remarks. "It contains a higher proportion of single pot still whiskey than Jameson Original and gets some of that extra intensity from maturation in double-charred bourbon barrels." It costs a little more, but it's still affordable compared to higher-end Irish whiskey brands. "Jameson is incredibly versatile," says McKenna. "Enjoy it neat, over ice, with ginger ale, or in classics like an Irish Mule or Whiskey Sour," he suggests. Patton-Bragg details a cocktail she serves at Pulcinella in New Orleans: "The Addio all'Irlanda features Marsala infused with Louisiana strawberries, paired with Jameson Black Barrel, Luxardo Del Santo herbal liqueur, lime, and Demerara." It might be a bit advanced for your average home bar, but it sounds brilliant. Four Roses Four Roses dates back to the 1800s, so it's a brand with history behind the label. It produces a selection of bourbons, but the majority come at an affordable price. Whether for sipping or mixing, there's something for you here. Steven Marshall shares t

For the past six years, we’ve been diving deep into the world of cocktails, with bartender Jason O’Bryan—now the lead mixologist at Michelin three-star Addison—building an incredible library of the best drinks around. Over that time we’ve explored the history, people, and places that have created endless variations on the core cocktail templates. We’ve written cocktails based on most every spirit you can imagine, and we’ve definitely had a penchant for bourbon. And on another as we slip into the fall, we felt like it would be a great time for some whiskey drinks to warm us as the sunshine wanes and mercury falls. Here are the 10 best bourbon cocktails to make this fall. - Midnight StingerA Stinger is a classic cocktail, a two-step of Cognac and creme de menthe. The Midnight riff comes to us from Sam Ross, then of the legendary Milk & Honey, and turns the classic into a sour, bringing lemon juice to tart up the old Stinger profile but subbing bourbon for Cognac and Fernet Branca for the mint liqueur. And while it seems rude for mint to RSVP only for Fernet Branca to show up, it turns out that arriving with bourbon is a good way to be let in the door. The cocktail is a fantastic way to get acquainted with Fernet Branca, and who knows? Give it some time and you might even come to like it. - 1 oz. bourbon - 1 oz. Fernet Branca - 0.75 oz. lemon juice - 0.75 oz. simple syrup Shake four to six seconds on a handful of crushed ice, pour ice and cocktail into a rocks glass, pack with more crushed ice, and garnish with a mint sprig. - Palo SantoThe problem with adding smoke to your cocktails is that it’s a blunt tool that’s so easy to use wrong. When you’re out at a bar and see the glass cloche filled with smoke lifted to reveal a drink inside, it’s a pretty safe bet that the cocktail will not be good. Smoking a cocktail like that is far too imprecise. But there is a better way to smoke your cocktail and in an episode of our Cocktails for Grown Ups, we show you how to do it. First, we demonstrate how you can smoke your syrup if you’re making a bunch of smoky drinks. Second, we show you our method when you’re making just one drink at a time. The smoky cocktail in question here is the Palo Santo, one created for the Michelin three-star restaurant Addison. - 2 oz. Buffalo Trace Bourbon - 0.25 oz. cinnamon syrup - 0.125 oz. St. Elizabeth Allspice Dram - 3-4 dashes Fee Brothers Aztec Chocolate Bitters Combine ingredients in a mixing glass with ice and stir for 10 to 25 seconds (shorter for small ice, longer for big ice). Then, put a piece of palo santo wood on a non-reactive surface (stainless steel, a cast iron pan, or just a larger piece of different wood) and burn it with a blowtorch until it starts to smoke. Invert your glass over the smoke and let it infuse there for eight to 10 seconds, then flip the glass right-side-up, allowing the smoke to escape. The - Lion’s TailThis classic from 1937 is the perfect autumnal whiskey drink, with half its soul in summer and the other half in winter. On one hand, it’s made refreshing with lime juice, and is totally suited for backyard barbecue sipping. On the other, the recipe incorporates a small but significant amount of allspice liqueur, which gives it an avalanche of textured spice that finds it a home by the fire. The Lion’s Tail is a transitional drink that tastes like if a Jamaican jerk chicken and a Whiskey Sour couldn’t keep their hands off each other. - 2 oz. bourbon - 0.75 oz. lime juice - 0.5 oz. allspice dram (sometimes called “pimento dram”) - 0.25 oz. simple syrup Add all ingredients to a cocktail shaker. Add ice and shake hard for eight to 10 seconds. Strain off the ice into a cocktail or coupe glass. Garnish with a lime peel, a lime wheel, or nothing at all. - Fancy FreeThis Old Fashioned variation is an Improved Whiskey Cocktail (whiskey, maraschino, bitters, and absinthe) without the absinthe. True, getting rid of just a spoonful of absinthe isn’t a huge reinvention, but that lack of the spirit’s strong flavors lets the maraschino really shine in the Fancy Free. - 2.25 oz. bourbon or Canadian whiskey - 0.5 oz. maraschino liqueur - 2 dashes Angostura Bitters - 2 dashes orange bitters Build in an Old Fashioned glass over the biggest piece of ice you have. Stir 10 to 15 seconds and garnish with an orange peel. - BoulevardierOf the 10 million or so variations on the Negroni the Boulevardier is probably the oldest and almost certainly the best. A mixture of bourbon, Campari, and sweet vermouth, the Boulevardier replaces the prickly gin with the broad oaky shoulders of a good American whiskey, bringing a welcome touch of vanilla to Campari’s orange. It’s branchy herbaceousness, ample fruit, and bittersweet character fit into the season perfectly, equally at home in both warm and cold weather, and either before or after dinner, - 1.5 oz. bourbon or rye whiskey - 1 oz. Campari - 1 oz. sweet vermouth Add ingredients to a rocks glass with ice. Stir for 10 seconds if the ice is small, 30 seconds if one big cube and somewhere between if ice is somewhere between. Garnish with an orange peel. - Kentucky BuckCreated by bartender Erick Castro at Rickhouse in San Francisco, the Kentucky Buck is a bourbon, ginger and strawberry cocktail that’s great with a ginger beer, but even better with fresh ginger syrup and sparkling water. If it sounds like a Moscow Mule with bourbon and strawberries it’s because that’s exactly what it is, but the mule was passé by that point in San Francisco, so Castro reached deeper into history for the name. A “Buck” is a style of cocktail that dates back to the 1890s—long before the Mule or the Dark ‘n Stormy—and was composed of just a spirit (usually whiskey) and ginger beer, so named because the ginger and alcohol together would give quite a kick (the Moscow Mule is named similarly, for the kick). - 2 oz. bourbon - 0.75 oz. lemon juice - 0.75 oz. ginger syrup - 1 strawberry - 1-2 dashes Angostura Bitters - About 2 oz. soda Muddle the strawberry in the bottom of a cocktail shaker. Add bourbon, lemon, ginger syrup, and bitters, and shake for six to eight seconds. Strain over fresh ice in a tall glass and top with soda water. Garnish with a half strawberry or a lemon wheel or a mint sprig or all three. - Benton’s Old FashionedThis is a drink that practically started a cocktail revolution on its own. When bartender Don Lee decided he wanted to add bacon to a drink while working at famed bar PDT in New York, he eventually came upon the technique called fat washing, that chefs at experimental restaurant WD~50 had been toying with. To get the flavor of bacon without the greasiness, Lee and Co. found that he could combine bourbon and bacon fat, then freeze the mixture and strain out the solids, leaving a spirit infused with the flavor compounds behind. Now numerous cocktails are made with fat-washed spirits that add an exciting layer of flavor (like our Olive Oil Martini), but the Benton’s Old Fashioned is the originator and one of the best. Benton’s Old Fashioned- 2 oz. bacon-infused bourbon* - 0.25 oz. maple syrup - 2-3 dashes Angostura Bitters Add a large piece of ice to a rocks glass, add liquids, and stir for about 10 seconds. Express the oils of an orange peel over the top and place the peel in the drink as a garnish. *Bacon-infused Bourbon- 8 oz. bourbon - 0.5 oz. bacon fat Put two or three strips of bacon in a pan, and heat gently and slowly—you want to make extra sure not to scorch or smoke the fat. When the bacon is almost cooked, pour off the liquid rendered fat into a separate container. You need 0.5 oz. (1 tbsp) of fat for every 8 oz. of bourbon, so start with that ratio and scale up if you desire. Combine the two in a non-reactive container and stir. Let sit at room temp for four to 24 hours, then transfer to the freezer until frozen (about 2 hrs.). Strain the liquid off the now-solid fat through a coffee filter or cheesecloth, and it should be t

The Beginner-Friendly Rye Whiskey Experts Reach For In An Old Fashioned The Old Fashioned is one of the world's best-known cocktails, appreciated for its satisfying flavor and simple yet customizable construction. One of the most important decisions in creating an Old Fashioned is selecting the whiskey that lies at its boozy core. Although the number of whiskey styles and brands can seem daunting for those exploring the category for the first time, there's one that experts point to as an ideal choice for newbies. That's Rittenhouse Rye, a top pick among our 11 best whiskeys for making your next Old Fashioned. To understand why Rittenhouse and Old Fashioned are such a beginner-friendly pairing, it's crucial to understand both the whiskey and the cocktail it's being used in. Rye whiskey is created with a mash bill (the grains used in the distillation process) of at least 51% rye. It tends to have a spicier herbal element, compared to sweeter whiskeys like bourbon. "If I want that spicy, snappy kick, I'm reaching for a sturdy rye like Rittenhouse," says Simran Bakshi, co-owner of INDN restaurant and bar in New York City. With sugar, a dash of bitters, and fruit garnish being the only other Old Fashioned ingredients, rye's taste profile plays a prominent role. Notably, Rittenhouse's mash bill contains the minimum-allotted 51% rye (supplemented by corn and malted barley), so the rye flavor shouldn't be too overpowering for those still getting their palates used to the spirit. The long history and strong fundamentals behind rye Rittenhouse's appeal goes beyond its status as an expert-approved entry point to the world of rye. It's also quite affordable, with 750-milliliter bottles available for under $30. Rittenhouse Rye is a bottled-in-bond whiskey. This federally enforced designation certifies that it's the product of a single distiller and distillery, produced in a single distillation season, and aged four years before being bottled at 100 proof (50% alcohol by volume) – higher than many other varieties of whiskey. Although rye might not be the most common choice for modern Old Fashioneds, this wasn't always the case. "Originally, the Old Fashioned cocktail was designed to use rye whiskey," says Dave Weglarz, owner and distiller at StilL 630 Distillery. Rye was a common whiskey in America's early days, one produced in far larger numbers than bourbon through much of the early and mid-19th century, when the Old Fashioned was first becoming a trend. Numerous varieties of rye and other whiskeys can lend unique tasting notes to simple drinks like a classic Old Fashioned. There are familiar stalwarts to choose from, like Wild Turkey 101, favored for its rich, full-bodied taste, and more niche options such as High West Midwinter Night's Dram, a high-end label finished in port barrels for extra complexity. However, when you consider its affordable price, higher proof, and classic rye profile, Rittenhouse is both an ideal entry point into rye whiskey and an excellent choice to build your Old Fashioned cocktail around.

Glasgow-based independent bottler Douglas Laing & Co has launched winter limited editions of its Scallywag and Big Peat malt Scotch whiskies. Scallywag Winter Edition has a Cognac cask finish, and Big Peat Winter Edition has a French red wine cask finish, and both are available now at select retailers and online. Both expressions return as annual seasonal releases from two of the company’s flagship brands. 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. Scallywag Speyside Malt Scotch Whisky Winter Edition finished its maturation in Cognac casks from the French region. The company bottled the whisky at a natural cask strength of 54.2% ABV. The official notes from the brand describe a nose of stewed orchard fruits, honeyed malt and soft vanilla, wrapped in gentle spice. Caramelized sugars, dark chocolate and ripe berries lead the palate into warming oak, and a long, spiced sweetness follows on the finish. Scott Morrison, senior brand manager, said: “Scallywag’s Winter Edition is all about indulgence and warmth.” He added: “This Cognac cask finish brings an elegant depth to the spirit, layering rich fruit, chocolate and spice in a way that feels perfectly at home during the colder months.” Every Kirkland Bourbon Ranked, From Worst to Best READ THE STORYBig Peat Islay Malt Scotch Whisky Winter Edition carries a 10-year age statement. The liquid spent its final 16 months in hand-selected French red wine casks before bottling at 48% ABV. According to the official notes from the brand, the nose is warming, earthy and smoke-led, with black forest fruits, vanilla and butterscotch. Toffee, dark chocolate and subtle nuttiness appear on the palate, with home-baking spice and dry peat smoke on the finish. Cara Laing, managing director, said: “Big Peat’s Winter Edition continues to explore the harmony between smoke and sweetness.” “The Red Wine cask finish enhances his rich, earthy character with a vibrant fruitiness – creating a dram that feels both powerful and perfectly suited to winter,” she added. Neither whisky contains added coloring, and the company did not chill-filter either release. Douglas Laing aims the pair at connoisseurs, collectors and seasonal gift buyers. Scallywag Winter Edition retails at $79 (£60 / ₹7,718), or €69 in Europe. Big Peat Winter Edition costs $86 (£65 / ₹8,361), or €74. Big Peat is the first of the company’s Remarkable Regional Malts range. The brand draws on various single malts from Islay, including malts from Ardbeg, Caol Ila, Bowmore, and Port Ellen, and it launched in 2009. Staff at Douglas Laing’s Glasgow offices refer to Big Peat as a person. That habit explains the “his” in Laing’s quote. Big Peat is lovingly referred to as an actual human person in the Glasgow offices of Douglas Laing & Co. Scallywag followed Big Peat into the range. Scallywag was launched in 2013, its name inspired by a lineage of Douglas Laing family Fox Terriers. The range has since grown to six blended malts. It now includes Scallywag (Speyside), Big Peat (Islay), Timorous Beastie (Highland), Rock Island (Islands), The Gauldrons (Campbeltown) and The Epicurean (Lowland). Douglas Laing remains in family hands. The company was founded by Fred Douglas Laing in 1948 and is still owned and run by the Laing family – Fred Laing Jr and his daughter Cara Laing.

Johnnie Walker Red Vs Black Label: How The Scotch Whiskies Differ There are plenty of iconic, world-renowned whisky houses, but few can match the prestige and heritage of Johnnie Walker. Starting in a small grocery shop in Kilmarnock, Scotland, in 1820, it has since grown into the world's best-selling brand of Scotch whisky. Instantly recognizable thanks to its signature square bottles and Striding Man logo, Johnnie Walker also sets itself apart through its range of labels. Among its most famous are Red and Black, but aside from the color on the bottle, what exactly sets these two whiskies apart? Both fall under the same legal umbrella. As Scotch whiskies, they must be made in Scotland from water, yeast, and cereals, then matured in oak casks for at least three years. That shared foundation, however, is where the similarities end. Beyond that baseline, Scotch is divided into different styles, and it's here that Red and Black begin to diverge, most notably in how long each spends maturing before it ever reaches a bottle. When comparing these two whiskies — or any, for that matter — one of the most telling indicators of their differences is the age statement. Simply put, this tells you the exact number of years the youngest whisky in the bottle has spent maturing in an oak cask. Johnnie Walker Red Label carries no age statement at all, while Black Label carries an impressive 12-year age statement, meaning that every single drop inside has matured in wood for at least 12 years. That extra time in the cask dramatically shapes the spirit's final taste and mouthfeel. Black Label spends more time aging in oak barrels Although neither Black nor Red Label is Johnnie Walker's most luxurious whisky — that distinction arguably goes to its expensive Blue Label bottles — Black Label has roots that stretch back decades further than Red Label's, albeit under a different name. Its precursor, originally called "Walker's Old Highland Whisky," was registered in 1867. In 1906, it was renamed "Extra Special Old Highland Whisky" before officially becoming Johnnie Walker Black Label in 1909. Red Label's precursor, by contrast, was introduced in 1906 as "Special Old Highland Whisky" and underwent a similar rebranding in 1909. Every one of Johnnie Walker's whiskies is blended. Most expressions, including Red and Black labels, combine single malt and single grain whiskies sourced from various distilleries across Scotland. Master blenders mix these distinct spirits to create a reliable and consistent taste for every label. Black Label is often described as drawing from roughly 40 different whiskies, while Red Label combines up to 35. That alone gives them distinct flavor profiles, but aging does much of the heavy lifting here. During 12 years in oak casks, the wood and spirit interact to develop specific qualities. Temperature changes cause the oak and liquid to expand and contract, pulling the spirit in and out of the wood. Scotland's generally cool, damp climate slows this breathing effect, meaning Scotch can spend decades aging without becoming overly woody. As Black Label breathes through the porous wood during maturation, gradual oxidation softens the harsher alcohol notes along the way, giving it a smoother mouthfeel than livelier, younger whiskies like Red Label. Red Label is Johnnie Walker's best-selling Scotch Red Label has an edge as not only the brand's best-selling expression, but also the world's best-selling blended Scotch whisky, a title it reportedly has held since 1945. Part of its mass-market appeal comes down to its approachable price point. It's typically the least expensive expression in Johnnie Walker's core portfolio, and buyers can expect to spend around $26 to $33 per 750-milliliter bottle (though prices may vary). Black Label sits at a somewhat higher price point, retailing for around $30 to $40 a bottle. That price difference largely comes down to its longer maturation, which ties up warehouse space for years and results in a greater loss of liquid to evaporation, known as the "angel's share," as time passes. Another major difference is how whisky experts often recommend approaching each label. Thanks to its lower price point and bold, straightforward profile, Red Label is well suited to mixing with soft drinks or using in cocktails such as whisky sours or highballs. In contrast, Black Label has spent years developing character in oak casks, making it well suited to sipping neat, with water, or over ice (although it can also hold its own in cocktails). In fact, it's considered an excellent starting point for those looking to dip their toes into the world of Scotch. To appreciate it fully, pour it into a Glencairn glass, although a heavy-bottomed tumbler also works. Before drinking, take a moment to appreciate its aroma, then take small, considered sips. One common trick is to add a few drops of water to the dram, which can help reveal hidden flavors while mellowing the alcohol's burn.

Five food and drink businesses from Edinburgh have been crowned winners at the Scotland Food & Drink Excellence Awards 2026, securing six of the industry’s most prestigious accolades, including the coveted Product of the Year category. The winners proudly representing the capital are: - Edgefield Craft Butchers, Dry Aged Prime Rib from Native Scotch Cattle (Scotch Brand Product of the Year, and Product of the Year) - Woven Whisky Makers, Woven WXC Coffee Infused Whisky (Distilling Product of the Year (Dark Spirits) - east PIZZAS, Topped Spicy Pizza (Grocery Product of the Year) - Bon Accord Soft Drinks, Rhubarb Soda (Healthy or Free From Product of the Year) - Howies Restaurants (Best for Scottish (Independent Business of the Year)) Product of the Year is awarded to the category winner who scored the highest marks among the esteemed panel of judges made up of experts from retail, foodservice and hospitality. This year’s winner, Edgefield Craft Butchers’ Prime Rib, was praised by judges for its depth of flavour, juicy, melt in the mouth texture, and exceptional quality. Edgefield Craft Butchers was founded in 2024 by fourth-generation butcher, Simon Gilmour, and supplies Scotland’s leading chefs and restaurants with premium meat. The awards recognise excellence across Scotland’s food and drink sector, with the Northeast winners demonstrating innovation, business excellence, growth and product quality on a national stage. The Edinburgh winners were announced alongside businesses from across Scotland at the award ceremony in Glasgow, highlighting the breadth and diversity of the country’s food and drink sector. Other winners included Benbecula-based Salar Smokehouse whose Flaky Smoked Salmon won in both the Artisan and Fish & Seafood Product of the Year categories. Alongside the tasted product categories, Aberdeen-based Vanilla Labs won Business Innovation of the Year for redefining how vanilla is grown, cured and delivered. Glasgow’s Dear Green coffee roasters was named Sustainable Business of the Year, and Growth Business of the Year was won by Aberdeenshire-based Duncan Farms. The Excellence Awards recognise the highest quality of produce, as well as leading suppliers, individuals and companies. Individuals were celebrated too. Jaynie Kean from Jackton Distillery won the Young Talent of the Year award, with the judges describing the RAER Scotch Whisky Managing Director as an aspirational role model for young people entering the industry. The winners were revealed by Matt Tebbutt, Saturday Kitchen presenter and MasterChef: The Professionals judge. Simon Gilmour, Founder and CEO of Edgefield Craft Butchers, winner of the Scotch Brand category and overall Product of the Year, said: “It’s an honour to win both Scotch Brand Product of the Year and the overall Product of the Year. “We are quite a new company, so to be in the position to win an award like this is just such a ‘pinch me’ moment. The team have worked very hard to get us here, so this award really belongs to them. “Some of the best food and drink companies in the world are here in Scotland, and we’re very lucky to have the larder we do. For us here at Edgefield to be on that radar now is pretty special. “Our Dry Aged Prime Rib has been born, reared and slaughtered in Scotland, so it’s Scotch through and through.” Iain Baxter, Chief Executive at Scotland Food & Drink, said: “Seeing winners from every corner of the country reflects the strength of our sector. From the northern isles to the borders, from Aberdeen to the Hebrides, the quality and variety of what our producers make is remarkable. “The Excellence Awards are the gold-standard that every food and drink brand in Scotland aspires to, and our winners thoroughly deserve to be celebrated for their achievements. “Congratulations to all our winners, and to those who were shortlisted. We look forward to seeing them all continue to innovate, prioritise quality, and shine a light on our incredible food and drink sector.” For over two decades, The Excellence Awards have brought together Scotland’s finest producers with key decision makers and influencers from across the industry. Underpinned by people, passion and perseverance, the awards offer an opportunity to celebrate the industry’s achievements of the past year while looking ahead and supporting the next wave of innovation and creativity. See the full list of winners here: https://foodanddrink.scot/events-and-membership/the-excellence-awards/2026-winners The full list of winners | Category | Company | Product / Person | | Distilling Product of the Year (Dark Spirits) | Woven Whisky Makers | Woven WXC Coffee Infused Whisky | | Distilling Product of the Year (White Spirits) | Orkney Gin Company | Aatta Gin | | Beer & Cider Product of the Year | Six Degrees North | Raspberry Beer | | Dairy Product of the Year | Giacopazzi’s Wholesale Ice Cream | Ricotta, Pistachio & Sour Cherry Gelato | | Meat Product of the Year | Brownings the Bakers | Kilmarnock Pie | | Grocery Product of the Year | east PIZZAS | Topped Spicy Pizza | | Artisan Product of the Year | Salar Smokehouse | Flaky Smoked Salmon | | Healthy or Free From Product of the Year | Bon Accord Soft Drinks | Rhubarb Soda | | Bakery Product of the Year | S. Collins & Son | Sausage Roll | | Fish & Seafood Product of the Year | Salar Smokehouse | Flaky Smoked Salmon | | Scotch Brand Product of the Year | Edgefield Craft Butchers | Dry Aged Prime Rib from Native Scotch Cattle | | Best for Scottish (Independent Business of the Year) | Howies Restaurants | | | Food & Drink Campaign of the Year | Mackie’s of Scotland | Full Cream Ahead Campaign | | Young Talent of the Year | Jackton Distillery | Jaynie Kean | | Business Innovation of the Year | Vanilla Labs | | | Sustainable Business of the Year | Dear Green | | | Employer of the Year | Bidfood Scotland | | | Food Tourism Business of the Year | Rae’s | | | Growth Business of the Year | Duncan Farms | | | Best for Scottish (Multiple Business of the Year) | Brakes Scotland, a Sysco company | | | Product of the Year | Edgefield Craft Butchers | Dry Aged Prime Rib from Native Scotch Cattle |

Shawbrook Bank has extended an £11 million inventory-backed Asset Based Lending facility to Glasgow Distillery Company, refinancing the Scottish spirits producer’s existing debt and providing additional working capital to fund continued expansion of its whisky portfolio. The facility is secured against eligible maturing Scotch whisky inventory, a structure that reflects the specific capital dynamics of whisky production, where significant value is locked up in casks for years before a bottle reaches the market. Glasgow Distillery Company, founded in 2012 with the aim of reviving single malt distilling in Glasgow after more than a century’s absence, produces the Glasgow 1770 Single Malt Scotch Whisky, Makar Gin and Banditti Club Rum. Mike Hayward, co-founder of Glasgow Distillery Company, said: “Shawbrook understood our business model and the characteristics of whisky maturation, structuring a facility that unlocks working capital and enables us to invest in production, expand our inventory and continue delivering exceptional spirits to customers around the world.” Jeremy Bolton, Senior Director of Asset Based Lending at Shawbrook, said the bank took time to understand the value embedded in the distillery’s maturing stock before structuring a solution designed to provide near-term flexibility alongside support for a longer-term growth strategy. The transaction was introduced by Noble and Company, with Addleshaw Goddard providing legal counsel. Why inventory-backed ABL suits spirits producers Asset-based lending secured against maturing spirits inventory is a well-established but specialist financing mechanism in the Scotch whisky sector. Unlike conventional working capital facilities, it recognises that a distillery’s most significant asset is not its receivables or equipment but its bonded stock, which appreciates in value as it matures. The challenge for lenders is valuing collateral that cannot be easily liquidated quickly, which demands sector-specific credit expertise and long-term appetite that mainstream commercial banks do not always maintain. Shawbrook is one of a cluster of specialist UK lenders, alongside peers such as Clydesdale Bank and a number of invoice finance and ABL boutiques, that have built dedicated capability around the Scotch whisky and spirits sector. The market has attracted capital partly because Scottish whisky exports remain a significant contributor to UK goods trade, with the Scotch Whisky Association reporting multi-billion-pound annual export figures, and partly because premium spirits inventory has historically shown resilience as a collateral class. Market context and lending landscape For independent distillers, inventory-backed finance addresses a structural mismatch: production costs and staff wages are current, but revenue is deferred by years of maturation. Without specialist lenders willing to take a secured position against cask inventory, smaller producers face either equity dilution or constrained production capacity. The Shawbrook deal is consistent with a broader trend of specialist alternative lenders stepping into niches that clearing banks often find operationally complex. The next markers to watch for Glasgow Distillery Company are whether the additional headroom translates into expanded distribution agreements in export markets, and how quickly the new facility supports additions to its maturing inventory base. With premium Scotch single malt continuing to attract global collector and on-trade demand, the commercial logic of investing in longer-aged stock is sound, provided working capital constraints can be managed across the maturation cycle. AI level 3 of 5: AI-drafted from source material our editor chose; fact-checked and signed off by Mark Walker, Editorial Director. What the levels mean

Will English status prevent a whisky wild west? - Published English Whisky has been recognised as a distinctive spirit with stringent rules on its production, just like those made in Scotland, Wales and Ireland. But voices of dissent north of the border claim the regulations are unfairly relaxed compared with those in Scotland. What does the oldest English whisky producer, based in Norfolk, make of it all? What has changed? Put simply, only whisky made in England is allowed to call itself English Whisky. It joins the Cornish pasty (only to be made in Cornwall) and the Melton Mowbray pork pie (you get the idea) and more than 1,700 food and drink products that have been afforded Geographical Indication (GI) status by the Department for Environment, Food & Rural Affairs (Defra). The new status came after years of work by the English Whisky Guild. It called it a "landmark achievement" for a sector which has grown from one distillery in Roudham, Norfolk, 20 years ago, to 70 and counting across the country. Why has it been controversial? To attain the definition, English single malt whisky needs only to be distilled at one site, while mashing and fermentation can take place elsewhere - unlike for producers of Scotch. The Scotch Whisky Association was firmly against this key point of difference. They argued that allowing the English industry to use the term for its alcohol "would really damage the integrity of the single malt category and with it, the reputation of the Scotch whisky industry." Politicians also had their say. Mairi Gougeon, Scotland's cabinet secretary for rural affairs, said anything that undermined the reputation or definition of the term single malt could be "devastating" for the Scotch whisky industry, which exported £5.4bn of goods last year. What do English makers say? The English Distillery was the first in England in 100 years when it set up in 2005. It is unusual in that its single malt whisky is mashed, fermented and distilled all on one floor at its purpose-built site at Roudham, between Attleborough and Thetford. "There are plenty of others, not just in England, but everywhere else, including Wales, that have the brewing part of it, if you like, the mashing and fermenting, done off-site," said owner Andrew Nelstrop. "The end result is all the same." Nelstrop pointed out that other rules differed for English Whisky. The spirit could be matured in wood and not specifically oak, as in Scotland. Grain used by English distillers has to be grown in the UK, while Scotland is allowed to use imports. Scotch whisky must be bottled in Scotland but English Whisky can be bottled elsewhere, which Nelstrop said had an environmental and cost benefit when exporting around the world. "There has to be some difference between a Scotch and an English," he added. "If we had exactly the same rules, there wouldn't be a lot of point to having the rules at all." He said he believed the all-on-one site argument was the only element that had "caused a bit of angst". Asked if the Scottish sector was being overly sensitive, he said: "I think so." "There is nothing we are doing that is going to reduce the public perception of the quality of single malt and I think we've proved that by the amount of awards that we all get," he added. "Undoing what we've done removes all the rules, all the safeguards, and allows the Wild West to appear." What difference will it make? The English Whisky Guild said the status gave legal protection and greater confidence and clarity for consumers, and supported UK agriculture. Echoing this sentiment, Environment Secretary Angela Eagle said the "milestone" would bring "jobs, investment and pride to communities across the country". But what about the whisky itself? "I don't think there'll be any cataclysmic change in what we do," said Nelstrop. "English whisky is, in the world of whisky, now recognised as a good product. "This [status] ensures no one can cheat the system. "Without it, there's nothing stopping someone importing cheap whisky and calling it English whisky." Annabel Thomas, founder of Nc'nean Whisky, made at a small distillery on the Scottish west coast, said the status could actually be a boon for Scotch. She told BBC Radio Scotland that makers should be proud and confident of their own "incredible product, long regarded as the best in the world". "I think we should be focusing on getting that out to more consumers... rather than looking too much over our shoulders at our neighbours," she added. Do you have a story suggestion for Norfolk? Contact us below. Get in touch Your Voice Follow Norfolk news on BBC Sounds, Facebook, external, Instagram, external and X, external. Related topics - Published21 August - Published21 February 2025 - Published24 July 2023

At the western edge of Ireland, Dingle Distillery sits on the Wild Atlantic Way in the heart of the West Kerry Gaeltacht. Here, it has spent the past 14 years building something that only comes with time: a library of liquid. When the independent, family-owned distillery began production in 2012, it was among the early arrivals in a new generation of Irish whiskey makers. Today, the landscape looks very different. New distilleries have opened across the island, Irish whiskey has expanded into increasingly diverse styles, casks, and philosophies, and the market itself has become more competitive. Dingle has evolved too. But ask managing director Elliot Hughes what defines the distillery today, and his answer begins with much the same things it always has: place, people, and independence. “Firstly, it’s where we are,” Hughes says. “We’re based in the Gaeltacht, in a small community on the west coast of Ireland, and that’s hugely important to us. Everything shapes the whiskey, whether it’s the natural elements or the people involved.” Then there is the freedom that comes from remaining independent. “We look at whiskey in a long-term metric rather than on a quarterly basis,” he continues. “We can make decisions that are in the best interest of the whiskey in the longer term.” Made in Dingle Production remains deliberately hands-on, with a wooden mash tun, wooden washbacks, and copper pot stills at the heart of the operation. “Everything we do is manual,” Hughes says. “It’s the kind of traditional distillery you might have found in Scotland 30, 40, 50 years ago. We tend to be more quality focused, to create a character for the distillery that we feel our production methods give us.” The grain is Irish-grown, while maturation takes place within a mile of the distillery. Water comes from Dingle’s own well, and the Atlantic climate forms the backdrop to years spent in cask. “A lot of people comment that there’s a distinctly Dingle character to the whiskey,” Hughes says. “It’s always a challenge to identify exactly what the components of that are.” Perhaps that inability to pin it down precisely is part of the allure. Character comes from an accumulation of decisions: raw material, fermentation, distillation, wood, environment, and — importantly for Dingle — people. Innovation — not gimmickery The word ‘innovation’ has become almost unavoidable in modern whisky. At Dingle, Hughes is a little more circumspect. “One person’s innovation is another person’s gimmick,” he says. It’s a line that could sound provocative out of context, but Hughes’ wider point is less about dismissing experimentation than knowing why you’re doing it. “Because we produce our own liquid, that is innovation in itself within Irish whiskey,” he explains. “Starting with our own character, our own unique base spirit, allows us to use more traditional casks to try and get that flavour profile out.” Dingle has certainly experimented, with beer, Tequila, and Champagne casks all entering the maturation programme. “We’ve innovated with lots of interesting casks,” Hughes says. “But every time we come back to it, the things that really shine are our Pedro Ximénez casks, our Madeira casks, our Amontillado casks. Things like that coming to the forefront is where we find it to be a bit special.” Bourbon remains fundamental and acts as a counterweight to those more expressive finishes. “We’re not here to drown out the flavour,” Hughes says. “With fortified-wine barrels and big age statements, we like to use bourbon to still bring out the character and flavour profile of what we have, rather than letting the cask do too much of the talking.” Thirteen years in the making That philosophy comes through clearly in Dingle’s forthcoming 13-year-old Madeira-finished single malt Irish whiskey. Released on 17 September, the whiskey spent its first 11 years in bourbon barrels before a two-year Madeira cask finish. Bottled at 51.3% ABV, non-chill filtered, and with no added colour, it is a limited release of 1,632 individually numbered bottles. It also comes from a significant point in Dingle’s history. “This would have been originally filled in January or February 2013, within the first six months of operation,” Hughes says. “So it’s one of our first few casks, probably one of the oldest casks we’ve released.” The resulting whiskey offers sweet honey, sun-dried fruit, candied citrus, toffee, and vanilla on the nose, followed by dry sticky dates, dark chocolate, and spiced oak on the palate, with delicate spice, nutmeg, sugar-syrup sweetness, and toasted oak through the finish. Yet the age statement tells another story too: Dingle itself is growing older.  A distillery comes of age “When we released our first ever cask, it was pretty much three years and a day after we first did anything,” Hughes recalls. Early Dingle releases then arrived at four and five years old, capturing a young distillery still exploring the character of its spirit and what it could become. Those early bottlings were part of building a new distillery in public. With time has come greater depth of stock, experience, and the opportunity for further refinement. “Those people who had a taste of Cask Two more than 10 years ago are now coming to taste something like this, and I think that’s quite interesting for them,” Hughes says. “That journey of where we were to where we are now is quite an interesting one, especially as all our own liquid has followed that path that we’ve taken.” Dingle’s core range is evolving alongside it. Since 2021, the distillery has operated a solera-style system designed to bring greater continuity to its single malt. A 20,000-litre vat is never completely emptied — approximately half remains each time, becoming part of the next marriage. “We’ve got our whiskey being almost a living product and developing in different ways,” Hughes says. “The solera has helped us create a continuation from when we did our first core single malt release until today.” A character matures Dingle’s identity remains closely connected to the town around it. Local businesses collaborate rather than simply coexist, from coffee and chocolate makers to craftspeople and clothing brands. It’s an ecosystem that suits a distillery committed to remaining independent, making things itself, and resisting the temptation to grow simply for growth’s sake. Fourteen years after the first spirit flowed from its stills, Dingle now has something that can’t be manufactured: maturity. Its warehouses contain older stocks; its distillers understand their spirit better; and years of experimentation have helped establish which casks best amplify its character. “We can make decisions that are in the best interest of the whiskey in the longer term,” Hughes said at the beginning of our conversation. Now, we can taste the proof of those decisions for ourselves. Dingle 13 Years Old Madeira Finish Single Malt Irish Whiskey is out now, priced at €120. For more information, visit dingledistillery.ie.

Unlike Scotch or American whiskey, Irish whiskey has been embattled in its quest to secure a place on the top shelf of luxury resorts outside of Ireland. Beyond perhaps the token Jameson, you’d be hard-pressed to find a bottle of Irish whiskey in most parts of the Caribbean, at the best of times. Yet in November 2025, a 300-passenger yacht was transformed into a floating embassy for Ireland’s indigenous spirit. This was the first ever Irish whiskey cruise; a wildly ambitious endeavour that traded typical distillery hopping in the homelands of the water of life for the sun-soaked Caribbean. It sounds like it shouldn’t work. That it should be at odds with whiskey. The Caribbean sun, even in November, possesses a demanding, indiscriminate quality. It is a part of the world where rum gets muddled with herbs and crushed ice. It is not what the mind conjures when you imagine a group cracking open a 100-year-old bottle of Dunville’s from the 1920s. And yet, somehow, it succeeded. The cruise included custom Glencairn glassware, a cadre of industry luminaries giving formal talks and joining as part of the group after, nightly cabin gift drops, and a bespoke menu of 45 curated and rare Irish whiskeys. Guests were there to learn about whiskey, sure, but they were actually there, in the Irish parlance, to have what its founder calls a “curated session.” The art of the session is mystical in Ireland. A session, sometimes spelt sessiún, or referred to in more youthful enclaves of Ireland as The Sesh, is the name given to how the Irish people socialise. Sessions are the lifeblood of centuries-old traditions. They revolve around music, chatting, flirting, dancing, and drinking. But to understand how we get from centuries-old Irish tradition to a cruise in the Caribbean, we have to go  to Ohio on a charity bike ride with a man named Barry Chandler. An accidental impresario. Chandler is a native of Cobh, County Cork, and a former food and beverage controller for the Cunard Line. He is the often turtlenecked force behind Stories & Sips — a social media-steered platform that is an engine of communal experience shared through passion for Irish whiskey. The genesis of Chandler’s empire contains a novelist’s tidy irony. A decade ago, while actively trying to find new ways to raise money for a charity bike race, a friend inadvertently brought him into the world of whiskey. This unnamed friend suggested Chandler host a whiskey tasting. The only problem? He knew absolutely nothing about whiskey. “I went to a local supermarket, found Irish whiskeys on the shelf and bought five bottles,” Chandler recalls. After picking the bottles based almost entirely on the aesthetic merits of their typography, he got to Googling. Armed with internet facts and notes, his initial tasting was an exercise in strategic deferral. “I’ll pay for the whiskey, you sponsor me for my cycle,” he proposed. It succeeded. He raised the money he needed to get back on his bike. This asynchronous education proved surprisingly popular. Emails begat YouTube videos; videos attracted the attention of Ohio’s liquor distributors, who found in Chandler an articulate, if initially uninformed, conduit to a burgeoning market. Over time, Irish whiskey became a hobby which in turn metastasised into a vocation. The true inflexion point, however, arrived with the mandated shutdowns of the 2020 pandemic. Denied the physical infrastructure of the pub, Chandler launched The Lock-in. For 63 consecutive Friday nights, he orchestrated four-hour live broadcasts. It was a staggering commitment, demanding 15 hours of preparation weekly. He hired out-of-work Irish musicians; he coaxed distillers into the living rooms of the isolated via all manner of web chats and apps. This was the crucible where his modern Irish whiskey community was forged. As global commerce resumed, the whiskey industry predictably reverted to its default mechanism of engagement: the distillery tour. But Chandler, observing his followers, noted a creeping fatigue with the industrial go-to. “If you have a seven-day trip, by day seven, they’re still telling you it’s a mash tun.” When he was organising the next phase of Stories & Sips, he wanted something more community-oriented. “We explicitly say, ‘We don’t want to walk through the distillery. We just want to sit down with you.’” This birthed a new economic model for Irish whiskey tourism: the experiential retreat. Chandler, ever the organiser, transported eager groups to all sorts of alternative whiskey events. He led them to the peat bogs of Connemara, the kitchen of Brendan Carty, and the iconoclastic distiller behind Killowen. But the one he remembers most fondly was one where he walked tourists into the woods of Stradbally in County Laois, locating the precise tree stump from which the oak for their whiskey barrel was felled, and poured them a dram atop it. When these kinds of once-in-a-lifetime sessions started to feel de rigueur for Chandler, he started to dream bigger. With his previous cruise industry experience, Chandler asked a natural, if audacious, question: Could we put a tasting on a ship? Fast-forward to the Caribbean. Chandler chose the Caribbean for his inaugural cruise because it’s so incongruous. There was also a stroke of good fortune. When it came time to charter a 300-passenger yacht for his grandest ever dream last November, the ship they secured was the exact same vessel Chandler had worked on decades prior. Partnering with Windstar Cruises, a line known for its small and community-oriented ships, Chandler and his co-founder Anthony Sheehy brought the notion of their whiskey cruise to fruition. The logistics were monumental. They had to organise shipping, insurance, and transit for both the guests and the whiskey personalities. It was a massive financial risk. When the ship’s doors finally closed, and they set sail, the relief was palpable. “I remember hugging Anthony Sheehy and literally crying,” he admits. The payoff was an unprecedented seven-night, all-inclusive Caribbean voyage. Guests, who were an even gender split, enjoyed an exclusive menu of 45 Irish whiskeys available around the clock. One attendee said they were afraid it was going to be like a festival where things got out of control, but that it never veered that way. Chandler managed to make it feel like a luxury yachting-style cruise and not a booze cruise. It never became about the drinking; it was always about the heart of the dram. Everything was open to everyone. A simple WhatsApp message might alert guests to a rare 30-year-old Bushmills being opened on deck in 60 minutes. Chandler knows the art of hosting is as much about making people feel special as it is about the products being platformed. He was always able to curate a vibe to go with the evening — though he had to leave the signature turtlenecks he built his brand on behind. The Stories & Sips empire, such as it is now, orbits the people. For Chandler, it is people who are at the heart of his network — a network that brings in a cultish following. It’s a following so loyal that 80 per cent of the guests on his inaugural Caribbean cruise had already travelled on a previous land-based experience with him in one of  his buses. So, what’s next? The community has solidified, and the maritime model has proven its viability. Chandler is already looking toward the horizon, trading the Caribbean for the Mediterranean with a new cruise scheduled from Athens to Rome in August 2027. As Chandler prepares for the second iteration of his dream, the legacy of that first voyage is clear. Recently crowned Ireland’s Communicator of the Year at the 2026 Icons of Whisky Awards, he proves that a brilliant host can take a spirit and turn it into a living, breathing community.

Buy Now Master of Malt View PriceThe Whisky Exchange £75.25ABV: 46% Age: 7 Years Old Style: Single Malt Country: Republic of Ireland Region: N/A Overall Score 8.2 Nose Creamy toffee and apples, with a hint of sea spray and lemons. Fresh like the breeze by the ocean, with a wonderful aromatic tint. Palate Slightly drier and nuttier on the palate than expected from the nose but a lovely weightiness to it. Good spice around the front of the tongue, and notes of hazelnuts, caramel, and clove. Finish A lot of prickle and a touch of wet cardboard. Comment A bright but full whiskey with lots of character — I want to be drinking it after a long walk by the seaside. Sign up for our newsletter and enjoy access to insider stories, expert whisky reviews, and exclusive partner offers. paragraph publishing ltd. Copyright © 2026 all rights reserved. Website by Acora One

AI generated summary, newsroom reviewed A good single malt whisky does not have to cost a fortune as is made clear by this Delhi Duty Free whisky price list 2026. These include whiskies like Highland Park 14 Year Old, Glen Moray Classic, Talisker Dark Storm whisky and more. All these are whisky bottles under Rs 10000, ranging from gently smoky Highland Park Loyalty Of The Wolf 14 Year Old and Talisker Dark Storm to the rich, fruit-led Kavalan Concertmaster Port Cask Finish. This is a varied line-up of whiskies, from the layered spice and peat of Ardmore Triple Wood to the softer orchard-fruit character of The Singleton Golden Autumn Orchard and Glen Moray Classic. Benriach Quarter Cask Peated whisky sits somewhere in between, bringing crisp apple and pear alongside a more pronounced campfire smokiness. Here are the 7 single malt whiskies to look for at Delhi Duty Free. From Orkney in Scotland, this Delhi Duty Free exclusive offers a polished balance of gentle peat smoke and rich sweetness. The Highland Park Loyalty Of The Wolf 14 Year Old whisky is matured in a combination of sherry-seasoned American oak and bourbon casks, bringing together baked red apple, vanilla custard, honey and cinnamon. Seville orange zest adds a bright citrus note, while Highland Park's characteristic heather-like smoke gives the finish a distinctly coastal edge. Highland Park Loyalty Of The Wolf 14 Year Old Whisky Price: Rs 9,270. Made on the Isle of Skye, Talisker Dark Storm whisky is built for drinkers who prefer their single malt whiskies with more intensity. Heavily charred oak casks deepen the whisky's smoky character, while sea spray, black pepper and dark fruit give it a savoury, maritime personality. The result is a warming dram with a long, peppery and smoky finish. Talisker Dark Storm Whisky Price: Rs 8,640. At the most affordable end of the line-up, Glen Moray Classic whisky keeps things light and uncomplicated. Aged in first-fill North American bourbon casks, it shows green apple, pear and citrus alongside vanilla fudge and butterscotch. The whisky's clean, fresh character makes it an easy everyday pour and an approachable starting point for anyone getting into Speyside single malts. Glen Moray Classic Whisky Price: Rs 5,500. Ardmore Triple Wood whisky takes a more layered approach with three different types of cask maturation, including American oak, quarter casks and large sherry casks. The whisky combines honeyed pineapple, vanilla and chocolate biscuit with red berries and a gentle Highland peat note. It sits comfortably between sweet, fruity whisky and something with a little more smoke and oak influence. Ardmore Triple Wood Whisky Price: Rs 8,070. The Kavalan Concertmaster Port Cask Finish whisky brings a very different profile to the list, with its Taiwanese single malt benefiting from the island's warmer climate. After maturation in American oak, the whisky receives a Port cask finish involving Ruby, Tawny and Vintage Port casks. Red berries, raisins, chocolate and liquorice lead into a rich palate of toasted oak and honey, making this a particularly fruit-forward pour. Kavalan Concertmaster Port Cask Finish Whisky Price: Rs 7,790. Created as a travel-retail expression from Glendullan in Speyside, The Singleton Golden Autumn Orchard whisky focuses on the softer side of single malt. Bourbon and white oak maturation help bring out yellow apple, juicy pear, vanilla and honey, while toffee and toasted oak add depth. It is smooth and approachable, particularly suited to drinkers who prefer whisky without peat. The Singleton Golden Autumn Orchard Whisky Price: Rs 7,680. The Benriach Quarter Cask Peated whisky combines Speyside's familiar orchard-fruit character with a much smokier backbone in this peated expression. Matured in smaller quarter casks, the whisky develops more pronounced oak influence alongside crisp apple, pear and nectarine. Campfire smoke, wood ash, pepper and cinnamon give the finish greater warmth and depth, while the 1-litre bottle adds to its airport appeal. Benriach Quarter Cask Peated Whisky Price: Rs 6,770. Note: All these whisky prices have been sourced directly from the official Delhi Duty Free whisky price list and reflect the latest available rates for 2026. However, airport retail prices are subject to change, so it is always worth checking the latest whisky prices before making a purchase. What single malt whiskies are available at Delhi Duty Free under Rs 10000? The selection includes Highland Park Loyalty Of The Wolf 14 Year Old, Talisker Dark Storm, Ardmore Triple Wood, Kavalan Concertmaster Port Cask Finish, The Singleton Golden Autumn Orchard, Benriach Quarter Cask Peated and Glen Moray Classic. Which single malt whiskies at Delhi Duty Free are smoky? Talisker Dark Storm at Rs 8,640, Benriach Quarter Cask Peated at Rs 6,770, Highland Park Loyalty Of The Wolf 14 Year Old at Rs 9,270 and Ardmore Triple Wood at Rs 8,070 offer noticeable smoky or peated flavours. Is there a Taiwanese single malt whisky at Delhi Duty Free? Yes. Kavalan Concertmaster Port Cask Finish from Taiwan is priced at Rs 7,790 and brings red berries, raisins, chocolate and honey from its Port cask finishing. Which is the cheapest single malt whisky at Delhi Duty Free? Glen Moray Classic is the lowest-priced option at Rs 5,500.

Meet Whiskey, the hardworking dog maintaining one of America's top golf courses Whiskey has been a full-time employee for four years The Edgewood Tahoe is one of the most beautiful resorts in Lake Tahoe with a private beach, a waterfront pool, and a legendary golf course. If the Edgewood Tahoe Golf Course sounds familiar, it's probably because it hosts the annual American Century Celebrity Golf Championship. In 2025, participants included Colin Jost, Charles Barkley, Stephen Curry, Nate Bargatze, Travis Kelce, and Jason Kelce. The 18-hole course is known for stunning views of Lake Tahoe and challenging play. As you can imagine, it takes a talented crew to maintain a course that attracts so many luminaries. What you might not guess is that one of those crew members is a dog. Whiskey is a full-time employee Whiskey the dog is currently enjoying his fourth year of employment at Edgewood Tahoe, working with the maintenance team to keep the golf course beautiful. He doesn't weed or mow the lawn, but he takes on equally impactful duties. It's Whiskey's job to chase away geese, ducks, and other creatures that might interfere with golf games. The dog is a highly trained professional Whiskey is considered a full-time employee, and his role is key to keeping the fairway spotless and well-maintained. He didn't acquire his skills by accident. The canine participated in an intensive training course with Flyaway Geese. During the program, Whiskey learned to harness his instincts as a herding dog without resorting to aggressive behaviors. Like other Border Collies, Whiskey has a boundless fountain of enthusiasm. The course taught him to control his energy and use eye contact and body language to encourage the critters to leave the greens humanely. He receives alternative forms of compensation Although Whiskey isn't able to deposit a paycheck like his coworkers, he receives plenty of compensation in the form of toys, treats, belly rubs, and praise. If you happen to see him, please let him know he's a very good boy.

This guided bourbon tasting experience explores the stories, craftsmanship and signature styles of some of Kentucky’s most influential distillery founders. Designed for both enthusiasts and curious newcomers, this class combines storytelling, education and sensory exploration as we taste through a curated lineup of bourbons tied directly to the visionaries who helped shape Kentucky into the “Bourbon Capital of the World.” Each pour comes with the history behind it, the families, the feuds, the fires, and the fortitude that built an American spirits legacy. 21 and older. You’ll walk away with a deeper appreciation for what’s in your glass and the confidence to talk bourbon like a local. Have you ever wondered what makes bourbon, bourbon? This is an introductory course taught by Whiskey University and will answer that question. Step into the heart of Kentucky bourbon country without leaving town. Where it’s happening: Spacie Gracie Set the scene: a hidden retro speakeasy tucked into the heart of Frederick, Spacie Gracie brings vintage charm, moody lighting, and old-world cocktail-lounge character to every event; the kind of space that makes you feel like you’ve slipped through a secret door into another era. It’s the perfect backdrop for an evening built around craft, story, and a little indulgence. Grab your seat, bring your curiosity, and settle in for a night of bourbon, history, and good company. Food, additional pours, and cocktails will be available for purchase; event price is $35+ Must be at least 21 years old to attend. Looking forward to seeing you for a great evening. ** Information on Whiskey University, our guest host for the evening, can be found at: At Whiskey University, our sole mission is to educate the public about the history and virtues of Bourbon, Tennessee Whiskey, Rye Whiskey and other various North American Whiskeys. Whiskey University teaches public classes throughout the country at a variety of venues such as: Restaurants, Country Clubs, Bars, Distillery locations, Liquor Stores, Casinos, Lodges, Grocery Stores, Resorts and Assisted Living Facilities. We also teach private tastings and classes for hire at parties, events, conventions and/or shows.

On Sept. 19, Korean rock band Rolling Quartz made its Los Angeles stop on the “MY TURN” 2026 tour at Whisky a Go Go in West Hollywood, delivering a high-energy set built around live instrumentation and the members’ distinct stage presence. The five-member band centered the show on its live rock sound, with two guitars, bass and drums filling the intimate venue at close range. At the same time, playful exchanges between members and occasional interactions with fans added a lighter, warmer side to the set. Clyde Shenefield, who attended the concert with his brother Steve Shenefield, approached Rolling Quartz more from a rock background. “I’m not a real big K-pop fan,” Shenefield said. “Unless they’re a little edgy. These guys have a nice rock edge to them.” He first came across Rolling Quartz through social media and his brother. What caught his attention in videos of the band was “the raw energy.” “Any opportunity to see a really good band that I haven’t had a chance to see live, I’m going to take that opportunity,” Shenefield said. Rolling Quartz brought that “raw energy” onstage immediately with “RE.BOLD.” An instrumental introduction played under alternating blue and purple lights before vocalist Jayoung came in. Moving with the beat, she repeatedly lifted her arms as the song built, gradually raising the energy in the room. The stage was already close to the audience, but members repeatedly shortened the distance. During some of the set’s most energetic moments, they moved onto the extended portion of the stage, bringing themselves and their instruments closer to the crowd and drawing louder cheers from them. Rolling Quartz grew out of two earlier bands. Jayoung, guitarist Hyunjung and drummer Yeongeun had performed together in Rose Quartz, while guitarist Iree and bassist Arem were members of Rolling Girls. The five later joined forces and combined the two names to form Rolling Quartz before debuting with “Blaze” in 2020. Different hair colors and individual styling gave each member a distinct presence onstage, while a shared mix of feminine and rock-inspired elements tied the group together visually. Concertgoer Bert Hsu regularly attends anime and idol events and said he had become increasingly interested in female musicians and bands. “It’s really nice to see this nice mix of anime and idol singers and rock music together,” Hsu said. That blend came through clearly in the members themselves. Iree, recognizable by her bright red hair, played guitar with a sharp and commanding presence. When she spoke, she came across noticeably softer and more playful. Small exchanges with Jayoung added to that contrast and brought a more relaxed tone into the heavier rock set. Shenefield also pointed to the members’ relationship with one another. “The chemistry between all the band members,” he said when asked what stood out about Rolling Quartz. “They’re really good with their fans, and that’s a big thing. They give back a lot to the fans.” Behind the drum kit, Yeongeun’s purple gradient hair and softer styling contrasted with the force of her playing. Even with two guitars, bass and vocals filling the room, her drumming remained one of the most prominent parts of the live sound. Midway through the set, the crowd responded especially strongly when Rolling Quartz turned to Queen’s “Bohemian Rhapsody.” Jayoung introduced it as “a famous song of Queen that everyone knows, loves and has many memories of,” adding, “We worked hard to prepare. Hope you enjoy.” She began seated at the keyboard, playing as she sang through the song’s quieter, more somber opening. Her delivery grew more intense as the arrangement expanded. By the climactic “let me go” section, Jayoung had climbed onto the bench, singing above the keyboard. The band’s connection with fans was visible during its short member talks, where the members often used the moment to thank the audience. Later in the night, Arem referred to having “dreamed of this moment,” telling the audience, “You made it come true.” Hyunjung followed by thanking fans for the energy they had given the band throughout the tour. “Thank you for your energy during the tour,” she said. “I feel like I’m gaining more strength.” After the band left the stage, the crowd continued calling for an encore. Rolling Quartz soon returned with “Romantist,” with drummer Yeongeun seated at the keyboard and playing through the song’s softer opening. Just as “Romantist” seemed ready to end, Jayoung took over at the keys. “Thank you for giving us a reason to come back,” Jayoung told the audience before asking everyone to turn on their phone flashlights. Small points of light began appearing across the venue. When the drums came back in, the full band sound returned with them, drawing another round of cheers from the crowd. Even after the song ended, the crowd kept calling for Rolling Quartz to stay. Following its Los Angeles show, Rolling Quartz continued its “MY TURN” tour with stops in Salt Lake City and Denver. The band will next perform in Oklahoma City on Sept. 29, followed by shows in Albuquerque, San Antonio, Austin, Houston and Dallas. Edited by Justin Ha

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review. Phil Dwyer is a freelance whisky writer and consultant. With a decade of experience in whisky retail and nearly as long running Whisky Wednesday on YouTube, Phil is dedicated to sharing his knowledge and enthusiasm with fellow whisky lovers. His goal is to make whisky accessible and enjoyable, dispelling the jargon and complexity that can sometimes surround the spirit. In addition to his online presence, Phil managed The Whisky Shop Manchester, where he curated an impressive selection of some of the finest drams available. Can an affordable 95% rye deliver bold, herbal complexity worth sipping neat? We explore the minty, pickle-brine profile that makes this a cocktail favourite. Can a 57.8% cask strength Islay whisky really drink this smoothly? This Oloroso-matured Kilchoman Sanaig won over even a self-confessed peat sceptic. Why do Douglas Laing staff talk about Big Peat like a person? Find out as Scallywag and Big Peat winter editions land with Cognac and red wine finishes.

When you think of whisky in autumn, your mind quickly drifts to heavy smoke, dark sherry casks, and spicy drams you instinctively want to sip by a crackling fire. But an autumn whisky doesn’t have to be weighty. In fact, a fruity single malt can pair surprisingly well with the flavors that hit the table this time of year. Take The Singleton 12 Year Old, which we’re deliciously matching to those rainy days. This Speyside single malt blends fruit with roasted nuts, brown sugar, and coffee. On the nose you’ll find baked apple, dates, and toasted hazelnut. While the whisky is wonderfully fruity with a summery vibe, it secretly makes a perfect autumn pour. And the moment you set The Singleton 12 alongside the right dish, it becomes even clearer. Time for a few pairings to try. The Singleton 12 as the ideal autumn whisky The Singleton 12 Year Old whisky is distilled at Dufftown Distillery in Scotland’s Speyside. This single malt is known for its smooth, approachable character—but don’t be fooled. There’s plenty to discover in the glass. On the nose, look for toasted hazelnut, baked apple, dates, and brown sugar. On the palate, sweetness and nuttiness return, followed by fruit, brown sugar, and espresso. The finish is a touch drier with a pleasant, nutty sweetness. The Singleton 12 with crème brûlée Let’s start with dessert. A classic crème brûlée is a brilliant fit for autumn and might be one of the easiest seasonal pairings for The Singleton 12 Year Old. The dessert’s caramelized sugar mirrors the whisky’s brown sugar notes, while the creamy custard softens the drier, nutty edge of the finish. The contrast between the crisp caramel top and the silky whisky lifts both the dram and the dish. Dark chocolate, raspberries, and The Singleton 12 Prefer a different dessert—or just a small bite—with your whisky? Go for dark chocolate and raspberries. Raspberry might sound more summery, but paired with dark chocolate it works beautifully. And right now, raspberries are still wonderfully fresh in stores. Flavor-wise, it’s a standout match for the whisky. The chocolate picks up The Singleton 12’s coffee and brown sugar tones, while the raspberry adds a bright lift to all those darker flavors. You can simply serve good dark chocolate with a few fresh raspberries. Or take it up a notch by dipping the raspberries partly in melted dark chocolate and letting them set. You’ll have naturally delicious bonbons that sing alongside the whisky. Amarettini and whisky: simple but dangerously good A great food pairing doesn’t need to be complicated. Put out a bowl of amarettini and pour a glass of The Singleton 12. These little Italian almond cookies highlight the whisky’s nutty character. The Singleton 12 shows clear notes of toasted hazelnut and finishes with a sweet, nutty warmth. The cookie and the whisky amplify each other without the need to make a full dessert. Ideal for a rainy Sunday afternoon when the sofa is the only sensible destination.. Time for sweet potato fries with pulled pork We can’t live on desserts all autumn, of course. Luckily, there’s a great seasonal pairing to be had with a main course too. The Singleton 12 also stands up beautifully to savory dishes. Try it with pulled pork, sweet potato fries, apple slaw, and a lightly sweet barbecue sauce. There’s a lot going on here in the best way. The caramelized edges of the sweet potato fries echo the brown sugar in the single malt. The rich, savory pulled pork, slow-cooked and succulent, gets a counterbalance from The Singleton 12’s fruity character. Once again, each element elevates the other. The autumnal slaw with thin-sliced apple builds a tasty bridge to the whisky’s baked-apple notes. It’s a main course, sure—but in the form of autumn comfort food with a glass of whisky on the side. Is your mouth watering yet? Relive summer in your glass These dishes shine when classic autumn weather sets in. But maybe you’re not ready to let go of summer just yet. With The Singleton 12, you can bring back a touch of warmth through bright, summery drinks. The whisky’s fruity character lends itself to refreshing cocktails that bring a hint of summer to a dark autumn day. On Malts.com you’ll find all kinds of tasty The Singleton 12 serves. How about The Singleton Orchard Blossom, bringing together apple, pear, lemon, and soda water? Or a Reach for the Peach cocktail, where the whisky’s fruit notes mingle with peach iced tea and absinthe. A summery cocktail while the evenings draw in isn’t such a crazy idea at all. The Singleton 12 is a fruity whisky for any moment The Singleton 12 Year Old proves that a fruity whisky isn’t just for warm days. The combination of baked apple, dried fruit, roasted nuts, brown sugar, and coffee gives you plenty of anchors for classic autumn flavors. Pair it with a warm apple crumble, crème brûlée, or amarettini. Turn it into full-on comfort food with pulled pork and sweet potato fries. Or disregard the season entirely—fill a glass with ice and mix up a bright Orchard Blossom or Reach for the Peach. FAQ - What does The Singleton 12 taste like? The Singleton 12 is a smooth, approachable single malt with fruity and sweet notes. Think baked apple, dried fruit, roasted nuts, brown sugar, and a touch of coffee. - What food pairs well with The Singleton 12? The Singleton 12 works with both sweet and savory dishes. Try it with apple crumble, crème brûlée, dark chocolate, amarettini, or sweet potato fries with pulled pork. - Can you drink The Singleton 12 in a cocktail? Absolutely. The Singleton 12’s fruity character shines in refreshing cocktails with apple, pear, lemon, or peach—bringing a summery twist to even the rainiest autumn day.