Google News（Whisky 綜合）｜原題：Highland distiller unveils £25k ‘unrepeatable work of art’ whisky - Northern Times
蘇格蘭泰恩鎮的Glenmorangie酒廠推出品牌歷史上最老的威士忌——50 Years Old，定價£25,800（約台幣94,000元），限量149瓶。此酒由1970年代蒸餾的原酒組成，於1999年由首席調酒師Bill Lumsden博士精選並混調，其後在波本與Oloroso雪莉桶中熟成25年。酒款呈深紅木色，具烤柳橙、葡萄乾、肉豆蔻的香氣，酒體複雜深邃。每瓶搭配美國陶藝家Peter Pincus耗時三年手工製作的獨特陶製展示座，149件陶藝作品可組成名為「Together in Spirit」的拼貼壁畫，成為真正「無法複製的藝術品」。9月起透過Moët Hennessy私人客戶團隊及酒廠販售。
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Tain distiller Glenmorangie takes wraps of 50-year-old £25k ‘unrepeatable work of art’ whisky made in Highlands
A Tain distiller has taken the wraps of the oldest-ever whisky to be bottled there — “an unrepeatable work of art”.
And while collectors will crave to know more about the single malt Glenmorangie 50 Years Old, its £25,800 price tag will put it beyond most dram fans.
There’s no doubt though that painstaking effort has gone into the “incredibly rare” release — including the handcrafted creation over a three-year period of unique ceramic display vessels.
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The 50 has been nurtured meticulously by the distillery’s whisky makers over time and celebrates the feat of maturing whisky for half a century “while preserving Glenmorangie’s signature elegance”.
Master distiller Dr Bill Lumsden has stewarded the whisky through its final three decades of maturation in bourbon and sherry casks. It is presented in 149 bespoke porcelain display vessels crafted by celebrated ceramicist, Peter Pincus.
Its story began with some of the last batches of barley malted in the distillery’s own floor maltings which were decommissioned in 1977, rendering The 50 Years Old a rare taste of a bygone era.
Distilled in Glenmorangie’s uniquely tall copper stills, the spirit was then laid down to mature in bourbon hogshead casks and first-fill Oloroso sherry butts in the mid-1970s.
The whisky had already achieved a considerable age when Dr Bill joined Glenmorangie as distillery manager in 1995, and during those early years of his tenure, he identified a handful of casks with the potential for significant ageing.
In 1999, he selected a small parcel of whisky from these casks once they had reached a considerable age.
This liquid, comprising mostly whisky aged in bourbon casks and a smaller portion from sherry butts, was then married in one refill hogshead barrel.
This particular cask was identified as the perfect maturation partner, tightly coopered for a slow extended maturation that would impart the gentlest wood influence on the whisky, whilst maintaining Glenmorangie’s signature elegance.
Over the next 25 years, the whisky mellowed into a Glenmorangie with unparalleled depth and complexity, balancing the distillery’s signature house style with intense sherried notes.
And after five decades in total, Dr Bill deemed this whisky ready to share.
A remarkably rich mahogany in colour, Glenmorangie 50 Years Old “reveals sweet aromas of baked oranges, sultanas and nutmeg, complemented by a herbal top note”.
The mouthfeel, it says, is gently peppery, followed by bold flavours of toffee, stewed Assam tea leaves, birch tar, and whisps of clove and oak tannin.
In honour of this milestone release, Glenmorangie has partnered with visionary American ceramic artist, Peter Pincus, to create a striking display for each of the 149 bottles.
After visiting the distillery and tasting the whisky, Peter, his partner Laurie, and their studio team spent the next 1000 days handcrafting 149 bespoke ceramic display vessels “to honour the exceptional whisky within”.
Dedicating over three years to the project, Peter and Laurie Pincus pioneered new ceramic techniques and painstakingly cast and sanded each piece to perfection. Inspired by the palette of tasting notes in the whisky, they created 50 bespoke colour pigments to form a completely individual pattern on each vessel, applied by hand.
Each ceramic vessel created fits together to display a tessellated wall of art, titled ‘Together in Spirit’ – a tribute to shared craftsmanship and boundless imagination.
Dr Bill Lumsden said: “The release of the Glenmorangie 50 Years Old has to be one of my proudest creations. I often wondered if the day would ever come that we’d be able to bottle a Glenmorangie with such a mighty age statement.
“The combination of Glenmorangie from classic bourbon barrels, with a touch of sweet yet spicy sherry cask-matured liquid presents a stunning whisky of depth and complexity, harmonised with Glenmorangie’s signature elegance.
“It’s also particularly special that this whisky was created from some of the last batches of barley to be malted on site at the distillery in the mid-1970s, which has added rare hints of smoke to its flavour profile.
“It has been an honour collaborating with Peter Pincus to present this Glenmorangie in such an extraordinary way. Together we have created an unrepeatable work of art — and I’d say it’s been worth the wait.”
Peter Pincus said: “When we visited Glenmorangie and tasted this incredible 50-year-old whisky we were inspired with so many ideas for how to present it.
“We have pioneered new techniques that have never been used in ceramics before and created a palette of colour to bring the intense flavour of this whisky to life. Each of the vessels we have created links to its neighbours to create a collective masterpiece, but each also has its own identity.
“This project has been a formative journey of self-discovery for Pincus, and it’s wonderful to see our shared vision for the project come to life.”
Glenmorangie’s whisky creators have been refining and redefining what is possible in single malt for more than 180 years. They distil their elegant spirit in Scotland’s tallest stills, then age it in the finest casks, in constant pursuit of exceptional flavour.
Glenmorangie 50 Years Old will be available from September through the Moët Hennessy Private Client Team, the Distillery Visitor Centre in Tain, and select retailers, with private enquiries also welcome at glenmorangie.com.
Google News（Scotch/Distillery）｜原題：This Highlander is Glenmorangies oldest whisky ever - Whisky Monkeys
Glenmorangie 格蘭莫蘭吉推出史上最老的威士忌——Glenmorangie 50 Years Old。這款酒源自1970年代中期、採用地板發芽大麥製作，在波本桶和Oloroso雪莉桶中陳年50年，僅推出149瓶，定價€25,800（約€30,000）。酒款於45.7% ABV裝瓶，帶有烤橙、葡萄乾、太妃糖與皮革風味，每瓶搭配手工陶瓷展示盒。對台灣威士忌愛好者而言，這代表著當代超高齡威士忌的巔峰之作。
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How long can you really let a whisky mature before it’s time to take it out of the cask? At
Glenmorangie, the answer turned out to be 50 years. The Scottish distillery has just released the oldest whisky in its history.
The new Glenmorangie 50 Years Old clocks in at half a century and arrives in an extremely limited release. Only 149 numbered bottles are available worldwide. Naturally, there’s a serious price tag attached: €25,800 per bottle or around €30,000. But what kind of whisky are we talking about?
A whisky from the 1970s
To tell the story behind this whisky, we have to go back to the mid-1970s. Glenmorangie used some of the last batches of barley that were still floor-malted at the distillery itself.
Those days are long gone. Glenmorangie’s own floor maltings were decommissioned in 1977. That means the new 50 Years Old literally contains a piece of the distillery’s history.
After distillation, the spirit went into bourbon hogsheads and first-fill Oloroso sherry casks. By the time Dr. Bill Lumsden joined Glenmorangie in 1995, the whisky was already around 20 years old.
He ultimately selected a number of casks he believed could mature for much longer. In 1999, a small quantity of whisky from bourbon and sherry casks was brought together in a single refill hogshead. Then came the long wait until the whisky was finally ready. Only after a full 50 years did Glenmorangie decide it was time to bottle it.
How does Glenmorangie 50 Years Old taste?
A whisky that’s spent 50 years in wood might sound like a wall of oak. Yet according to Glenmorangie, this whisky also brims with sweet, fruity, and spicy notes.
Glenmorangie 50 Years Old is bottled at cask strength, 45.7% ABV, and is non-chill filtered.
- Nose: Baked orange, raisins, nutmeg, and cardamom, followed by toffee, leather, and a spicy green note.
- Palate: Lightly peppered and dry, with toffee, stewed Assam tea, birch tar, cinnamon, grape must, clove, and tannins.
- Finish: Long and layered, with oak and leather, followed by anise, treacle toffee, and eucalyptus.
According to Glenmorangie, the whisky needs little to no water, though a few drops can tease out extra sweetness and toffee.
Even the packaging took more than 3 years
Glenmorangie partnered with American ceramicists Peter and Laurie Pincus for the release. They created a bespoke porcelain display for each bottle. The project took more than three years to complete.
Fifty different color pigments were developed specifically for the displays, a nod to the whisky’s age. The patterns were then applied by hand, giving each of the 149 pieces its own unique look. What’s more, all the displays were designed so they can be arranged together to form a single large artwork.
A very pricey half-century
Glenmorangie 50 Years Old is available through selected retailers, the distillery’s visitor center in Tain, and Moët Hennessy’s Private Client network. With a price of £25,800 and only 149 bottles worldwide, it’s not a whisky you’ll be seeing on shelves en masse anytime soon.
Frequently asked questions about Glenmorangie 50 Years Old
- What is the oldest whisky Glenmorangie has released?
At 50 years old, Glenmorangie 50 Years Old is the oldest whisky the Highland distillery has released to date.
- How many bottles of Glenmorangie 50 Years Old are there?
Only 149 numbered bottles have been released worldwide. Each bottle is accompanied by a specially crafted porcelain display.
- How much does Glenmorangie 50 Years Old cost?
The recommended price is £25,800 per bottle, which is roughly €30,000. The whisky is bottled at cask strength of 45.7% ABV.
麥卡倫 Harmony Collection 系列最後一款作品 Inspired by Fresh Coconut（46.3% ABV）正式推出，與知名餐廳 El Celler de Can Roca 旗下的麥卡倫莊園餐飲體驗 TimeSpirit 聯名開發，連包裝紙盒都採用廢棄椰纖維製成。此酒混合雪莉桶美國橡木與前波本桶，風味輪廓不尋常地溫和，展現椰香、熱帶水果、香草與烘焙香料，雪莉影響力淡雅、酒體相對輕盈。評論認為風味確實出眾但價格相對高企，類似風格可從其他酒廠以更低價格取得。
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This is the sixth and final release in the Harmony Collection from The Macallan. We’ve tried Rich Cacao and Intense Arabica a few years ago, and more recently also Cherrywood Lapsang Tea.
The new release is Inspired by Fresh Coconut. It is made in collaboration with TimeSpirit, the Macallan estate’s dining experience that’s overseen by the renowned El Celler de Can Roca. Even the presentation box is made using paper containing discarded coconut fibres. At the same time there’s also a travel retail version called Toasted Coconut.
The Macallan – Inspired by Fresh Coconut (46,3%, OB ‘Harmony Collection’ 2026, sherry seasoned American oak + ex-bourbon casks)
Nose: rounded and attractive. There’s coconut indeed, perhaps a little sunscreen, along with vanilla cream, apricot and orange. Plenty of cereal notes at the base. Also tropical notes of mango and papaya, with a hint of honey. Then hints of fresh oak shavings and floral touches along with nutmeg.
Mouth: sweet and rounded again, with ex-bourbon casks taking the lead. Sweet almond, some icing sugar, vanilla cake and fresh oak shavings again. Then it moves towards stewed apples, light mango and dessicated coconut flakes. I feared the woody side would be too intense (coconut being a typical flavour of virgin oak) but other than some baking spice it’s fine. Ginger and lime zest.
Finish: medium, with slightly mentholated notes, nutmeg, more coconut and vanilla.
The very shy sherry influence and relatively light body make this an uncommon Macallan. I like this profile, it’s fairly oak-driven but also showing nice tropical fruits. On the other hand, you can get this profile from a series of distilleries and usually for a much lower price. Available from The Whisky Exchange among others.
WhiskyNotes（比利時獨立裝瓶評論）｜原題：Little Brown Dog: Secret Speyside / Caol Ila
Little Brown Dog 是一家2018年成立於蘇格蘭艾伯丁郡的獨立裝瓶商，同時經營微型蒸餾。本次品評兩款2026年裝瓶新作：Super Secret Speyside 17年（56.5%、首次波本桶、222瓶），呈現麥芽、烤布里歐許、杏仁與蜂蜜的複雜風味，口感偏向調和威士忌風格；Caol Ila 13年（55.7%、過桶、327瓶）則展現典型泥煤特色，鹹甜交織、帶煙燻火焰灰燼感，評分87/100。兩款皆為可靠但非特別突出的作品。
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Little Brown Dog is a name we haven’t had before. They started in 2018 as a ‘traditionally unconventional’ independent bottler based in Aberdeenshire, but they already moved into micro-distilling as well. The company is run by Andrew and Chris and takes its name from Andrew’s beloved dog who passed away in 2022.
In our glass is a Super Secret Speysider that is actually not so secret, and a Caol Ila. Both were bottled earlier this year.
Super Secret Speyside 17 yo 2008 (56,5%, Little Brown Dog 2026, first-fill bourbon barrel, 222 btl.)
Nose: malty notes, toasted brioche, slightly bruised apple. With time also a hint of wet cardboard, which actually isn’t too bad. Almonds and dried wildflowers. Then a mild hint of toffee with a very light hint of overripe mango.
Mouth: fruitier, with a light papaya / mango combo, along with oranges and stewed yellow plums. Then a gingery wood note appears, while the malty notes are still going strong. Hints of honey, hay, some nuts. Also citrus zest towards the end.
Finish: medium, with malt, fruits and baking spice in equal measures.
The label pays homage to Mr. Ronnie “red socks” Cox, which gives away the distillery. On the nose it didn’t really go beyond a blender’s whisky, but it got more interesting on the palate. Solid whisky, not spectacular. I found it at Whiskysite.nl.
Caol Ila 13 yo 2012 (55,7%, Little Brown Dog 2026, refill butt, 327 btl.)
Nose: slightly rubbery, certainly buttery. Fatty brioche with smoked ham and some farmyard funk. Also hay, beachside bonfire smoke and some driftwood. After a while also vegetable notes and roasted nuts in the background.
Mouth: salty and sweet. Take salted pretzels, sweet pear and icing sugar, more hay and roasted peanuts. Hints of tarry toffee, if that makes sense. Glazed smoked ham. Warm bonfire ashes, smouldering leaves and gingery notes.
Finish: long, with sooty notes, black pepper and toffee sweetness.
This has lots of elements: some savoury, some a little dirty, some really sweet. A bit on the rugged side, but nice. Score: 87/100
German importer Kirsch Import is celebrating 50 years in business. To mark the occasion they’re release a number of limited editions. One of them is a 32 year old Talisker 1993. It will be officially presented at Whisky Live Germany in Hamburg.
Talisker 32 yo 1993 (58,4%, OB for Kirsch Import 2026, heavily charred American oak)
Nose: intense and chisseled. Quite a lot of pepper, along with iodine and sea spray. Sharp herbal notes, whiffs of pine needles and burnt fir wood, even an old balsamic edge. Then dried seaweed, rubbed lemon skins and a hint of charcoal. In the background we get a waxy, slightly sweet and ripe fruity note, let’s see whether this develops further on the palate.
Mouth: well, more citrus at first. Pomelos, preserved lemons, maybe a hint of unripe mango too. The peppery notes are very big too (some chilli even), along with brine, hints of fisherman’s rope, charcoal smoke. I’m also picking up peanut butter, green liquorice and this beautiful waxiness again. Then some pine cones and a little tobacco.
Finish: fairly long, still salty, with drying hints of tea and leather, as well as lemon zests.
There’s only a few importers that can get their hands on a Talisker bottling like this. Impressive maritime notes and peppery kicks after so many years, with a nice waxy and fruity echo. Available on the shelves following Whisky Live Germany. Happy birthday, Kirsch!
Google News（ウイスキー）｜原題：道祖神祭りに着想、ブナを写したボトルの初ウイスキー！野沢温泉蒸留所 シングルモルトウイスキー「Barrel Hall Series」 - ライブドアニュース
日本野沢溫泉蒸留所推出首款單一麥芽威士忌「Barrel Hall Series」，將於2026年發售。該款威士忌經3年熟成，700mL、酒精度47%、建議售價13,200日圓（約台幣2,750元）。最特別之處在於瓶身設計，採用該地道祖神祭典的御神木山毛櫸樹進行3D掃描，將自然與傳統文化融入現代威士忌包裝，展現在地特色。
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by ライブドアニュース編集部
ざっくり言うと
この記事の見出しと要約はライブドア社が開発したAIにより自動生成されたものです。実験的な機能のため、記事本文と併せてご確認ください。
- 野沢温泉蒸留所が初のシングルモルトウイスキーを2026年に発売する
- 3年熟成の「Barrel Hall Series」は700mL・47%で税込1万3200円
- 道祖神祭りの御神木ブナを3Dスキャンしたボトルデザインが特徴的である
by ライブドアニュース編集部
この記事の見出しと要約はライブドア社が開発したAIにより自動生成されたものです。実験的な機能のため、記事本文と併せてご確認ください。
Google News（ウイスキー）｜原題：画像4 / 9＞世界を制した「厚岸ウイスキー」と絶品グルメを札幌で堪能！「Feel Your Time supported by 厚岸ウイスキー」が開催 - ウォーカープラス
（僅標題資訊）北海道厚岸町出產的厚岸 Akkeshi 單一麥芽威士忌因國際大賽表現突出而聲名大噪，近日在札幌舉辦「Feel Your Time supported by 厚岸ウイスキー」活動，讓民眾可品嚐包括獲獎酒款清明（Seimei）在內的厚岸威士忌系列，並享用搭配的精選美食，是威士忌愛好者深入認識日本威士忌的好機會。
Google News（ウイスキー）｜原題：道祖神祭りに着想、ブナを写したボトルの初ウイスキー！野沢温泉蒸留所 シングルモルトウイスキー「Barrel Hall Series」 - Dtimes
日本野澤溫泉蒸餾所將於2026年11月6日發售首款單一麥芽威士忌「Barrel Hall Series」，建議零售價13,200日圓（約新台幣2,860元）。酒款經3年熟成，概念為「世代をつなぐ」（世代相連），靈感源自日本國家重要非物質文化遺產「道祖神祭」。採用澳洲大麥麥芽，結合兩種不同製程的原酒，風味帶蜂蜜、焦糖布蕾甜香，尾韻飽滿溫暖。瓶身設計以道祖神祭御神木布樁樹為主題，透過3D掃描呈現樹皮質感，兼具文化與美學意義。
Google News（ウイスキー）｜原題：ローソン、世界的品評会“3年連続金賞”ウイスキーほか高価格ハイボール投入 130円サワーと二極化 - 山陽新聞
日本便利商店羅森將自4月21日起推出13款新酒品，包括3款高級海博與6款平價沙瓦。高端商品採用在舊金山世界烈酒品評會（San Francisco World Spirits Competition）連續3年獲金牌的嘉之助單一麥芽威士忌及獲獎無數的Compass Box Orchard House，海博售價約660元與618元台幣；平價系列以三得利明日沙瓦為主，130元台幣起，強調零糖零嘌呤。羅森近年透過高附加價值商品策略，2025年洋酒銷售較前年成長約一成，此舉瞄準品質與節約兩種消費族群。
nomunication（日威英文情報）｜原題：BEES BAR by NARISAWA teams with Edo Kobayashi Hospitality for “Residencia Mexicana en Tokio” pop-up
東京青山BEES BAR by NARISAWA自即日起至10月底，與墨西哥餐飲集團Edo Kobayashi Hospitality合作推出「Residencia Mexicana en Tokio」快閃活動。此次體驗同時標誌Siete Leguas Tequila（成立於1952年，以傳統製法聞名）在日本的首次亮相。活動融合日本與墨西哥料理，使用當地食材，特色包括多款手工莎莎醬、Siete Leguas Blanco品飲、Tommy's Margarita及牛肉塔可等，人均消費約日幣15,000元。此類高端快閃餐飲體驗堪稱難得一遇。
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Running from now until the end of October, Minami Aoyama’s BEES BAR by NARISAWA hosts the renowned Edo Lōpez and his team from Edo Kobayashi Hospitality to bring “the flavor and spirit of Mexico to Tokyo.”
Luckily, a friend of this website thought of me when The Foundry, a Hong Kong/Bangkok-based F&B marketing agency, asked for media contacts in Tokyo. At their invitation, I recently made my way over to Minami Aoyama to see what the pop-up was all about.
Edo Kobayashi Hospitality runs eleven Japanese-themed restaurants, three bars, and a Mexican cocina with locations in Mexico City, Los Cabos, and Sinaloa. They’re part of a growing community of Japanese restaurants, bars, shops, and more centered in Mexico City. Hand in hand with that growth, Mexico is just one of many countries where Japanese whisky imports have ballooned in recent years.
A quick disclaimer here: the authentic part of this culinary experience might have been lost on me. I have never visited Mexico City, let alone Mexico itself. Here in Tokyo, while the number of “Mexican” options available today is probably twenty times what it was when I got here in 2008, they have largely leaned toward Tex-Mex — think nachos, fajitas, burritos, chili con carne — rather than authentic Mexican. On the drinks side, debate about the true origins of the mighty Margarita has been going on for nearly the entire life of the cocktail itself.
As you may have gathered from the name, BEES BAR by NARISAWA is the companion bar to famed chef Yoshihiro Narisawa’s aptly named Narisawa. Narisawa earned one Michelin star in the 2009 edition of the guide, just one year after the Michelin Guide started awarding stars to Tokyo restaurants. The next year, it earned two stars, and it has earned them every year since. So while I may not be the perfect target audience, my culinary expectations were quite high.
This pop-up also marks Siete Leguas tequila’s Japan debut. The tequilera has been around since 1952 and is known for its focus on traditional methods like using brick ovens to cook the agave piñas, having mules pull the tahona wheel to crush the roasted piñas, and using only wild yeasts for fermentation. One of the original stills from 1952 is also apparently still in operation. Perhaps even more famously, the Siete Leguas tequilera also produced Patrón tequila from 1988 until 2002. Why 2002? Patrón was too successful and had to scale up production. That scale sometimes clashes with labor-intensive traditional spirits production methods.
Our first pick from the menu, Mix de Salsas con Totopos, takes us head-first into classic salsas that Mexican cuisine has to offer. For the totopos, it featured:
- Cilantro
- Lime
- Fresh guacamole
- Salsa tatemada (fire-roasted tomato, onion, chile serrano)
- Refried frijoles
- Salsa de chiltepin
- Green habanero & lime
- Salsa verde cruda (tomatillo, chile serrano, cilantro)
- Salsa mexicana (tomato, onion, chile serrano)
In a Tokyo where you’ll be lucky to find any handmade salsa outside your Mexican friend’s house, this was shockingly awesome.
On the drinks side, that first order came with a tasting of Siete Leguas Blanco. One thing I like about blanco tequila is that you can really get a feel for the love and care (or lack thereof) a tequilera puts into their agave. Siete Leguas Blanco brings out the richness of roasted agave alongside herbal and grassy notes of mint, citrus, and cinnamon spice.
Since that was just a tasting, it was quickly followed up with a Tommy’s Margarita and a White Peach Margarita. It’s worth noting here that this pop-up is a “fusion,” rather than one where ingredients are imported to Japan. As such, both the cocktail menu and food menu used fruit, herbs, vegetables, and fish/meat from Japan.
Next up: tacos. We started with a Taco de Carnitas made with tender and juicy kurobuta from Kagoshima and a Taco de Barbacoa with Kobe beef. The portions weren’t large, and the entirely a-la-carte menu extensive. So if your budget allows–I’d guess around JPY 15,000 p.p.–you can easily walk away feeling you’ve gotten the full experience the pop-up has to offer.
If your travels are bringing you to Tokyo by October and you’re into authentic Mexican food and drink, or think you could be, I’d say don’t hesitate to make a reservation. While Narisawa itself is likely going nowhere anytime soon, pop-ups like Residencia Mexicana en Tokio at the BEES BAR by NARISAWA are often once-in-a-lifetime culinary adventures.
Hi there! I created and run nomunication.jp. I’ve lived in Tokyo since 2008, and I am a certified Shochu Kikisake-shi/Shochu Sommelier (焼酎唎酒師), Cocktail Professor (カクテル検定１級), and I hold Whisky Kentei Levels 3 and JW (ウイスキー検定３級・JW級). I am a Trustee of the Japanese Whisky Promotion Committee. I also sit on the Executive Committees for the Tokyo Whisky & Spirits Competition and Japanese Whisky Day. Click here for more details about me and this site. Kampai!
Google News（Whisky 綜合）｜原題：Silver Brothers Releases 3 Year Rye Whiskey Batch No. 2 - One More Dram
Silver Brothers 發布第二批 3 Year Rye Whiskey，使用六桶30加侖橡木桶調和而成，是品牌首次採用自有農場穀物的威士忌。麥芽配方包含40% AC Hazlet 麥芽黑麥、40% 未麥芽黑麥及20% 麥芽大麥，Hazlet 黑麥具有比其他品種更清淡的風味，帶有香草霜和蛋糕麵糊的特色甜感。酒精度46% ABV，零售價$78美元，即日起透過官網及酒廠直購。
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Silver Brothers Releases 3 Year Rye Whiskey Batch No. 2
Silver Brothers has announced the release of Silver Brothers 3 Year Rye Whiskey Batch No. 2.
A marriage of six 30 gallon barrels, this rye marks Silver Brothers’ first release made with estate grain. All of the rye in this mashbill (40% malted Hazlet rye, 40% unmalted Hazlet rye, and 20% malted barley) is from their first-year harvest, in this case the AC Hazlet varietal. Hazlet rye has a lighter flavor profile than other rye varieties, with a distinctive sweetness reminiscent of vanilla frosting or cake batter.
Bottled at 46% ABV, Silver Brothers 3 Year Rye Batch No. 2 is described as having aromas of “orange, graham cracker, clove, and green grass with a hint of dill.” The palate exhibits notes of “orange, black cherry, vanilla, and white pepper.” The finish is “smooth and lingering.”
Silver Brothers 3 Year Rye Whiskey Batch No. 2 carries a retail price of $78.00 and is available now via the Silver Brothers website and at the distillery.
Source: Silver Brothers.
Welcome to Taste Test, where every week our critic Jonah Flicker explores the most buzzworthy and interesting whiskeys in the world. Check back each Sunday for his latest whiskey review.
A decade ago, Booker’s released its first rye whiskey, and it soon became a cult bottle that you can now find selling for more than $2,000 on the secondary market. Well, Booker’s just released its second rye whiskey, and for some reason the brand decided to do something that literally no one was asking for and many people assumed would be horrible—it finished the whiskey in apple brandy barrels and flavored it with cinnamon. I know what you’re thinking, but bear with me here because it actually kind of works.
If you’re a whiskey fan, you’re familiar with Booker’s as being the uncut, unfiltered, barrel-strength bourbon released in several batches per year by the James B. Beam Distilling Co., the home of Jim Beam bourbon. And if you’re a diehard whiskey fan, hopefully you’ve had a chance to try “Big Time Batch,” as the first rye was known, because it was great. According to the brand, this whiskey was made using a specific mashbill developed by the late master distiller Booker Noe in the early 2000s, which is said to be different from the usual Beam rye recipe or the Pennsylvania-style recipe it has used for a special edition of Old Overholt. The exact percentages are not disclosed, but some believe it to be somewhere around 65 percent rye grain, splitting the difference between the previous two mashbills mentioned.
Whatever the case, it was a great rye whiskey, bottled at a strong 68.1 percent ABV—which is high even by Booker’s standards. This new rye is the latest edition of the Reserves series created by eighth-generation master distiller Freddie Noe, grandson of Booker and son of current Beam master distiller Fred Noe. The first Reserves was a blend of aged bourbons, the second was finished in El Tesoro tequila barrels, and now we have a rye whiskey that was matured for six years, two months, and 23 days, and then inexplicably finished in apple brandy barrels for an undisclosed amount of time with cinnamon sticks inserted into the liquid to add flavor. To be fair, according to Freddie this is actually explicable, based on an apple wine recipe Booker used to make using apples, bourbon barrels, and cinnamon. But still.
The online chatter about this whiskey before it was released, based entirely on TTB labels that you can access online, was pretty brutal. A writer I know referred to it as “Booker’s Fireball.” Another speculated that the barrel finish may have gone awry and this could have been an attempt to correct it, expressing disbelief that the distillery would release this when it could have had another unicorn bottle of Booker’s Rye on its hands, especially given how hard it is to find the original. I certainly approached this new whiskey with a bit of trepidation, but the job description is to have an open mind, and I have to say that I did not hate it. Make no mistake, this whiskey tastes mostly like cinnamon, which I guess is the point. Yes, there some other notes that reveal themselves, including a bit of apple and that typical Booker’s punch of oak, peanuts, and caramel… but really it’s mostly cinnamon. I’m not talking potpourri cinnamon that you might get from an amburana finish, just straight up cinnamon sticks.
I returned to this whiskey several times over the course of a week, and it began to grow on me. You could argue that Beam should have released this as something else entirely instead of slapping a Booker’s label on the bottle, because really this bears very little resemblance to the concept of Booker’s. On the other hand, everybody should just calm down because whiskey isn’t some sacred rite not to be trifled with; it’s just booze, so why not mess with convention a bit? This might not convince entrenched drinkers to give this rye whiskey a fair shot, and there will be plenty of people who do try it and just don’t like it.
And that’s fair; I can safely say that this is not going to become an everyday staple for me. You could try to position this as being a great winter weather whiskey with all that cinnamon in the mix, but really it’s just an oddball release and that’s okay. I would urge you to at least try the new Booker’s Reserves 2026, and definitely give it a spin in an Old Fashioned, to see what you think of it. Who knows, you might just start preaching the gospel of barrel-proof cinnamon whiskey.
Score: 86
- 100 Worth trading your first born for
- 95 – 99 In the Pantheon: A trophy for the cabinet
- 90 – 94 Great: An excited nod from friends when you pour them a dram
- 85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market
- 80 – 84 Good: More of your everyday drinker, solid and reliable
- Below 80 It’s Alright: Honestly, we probably won’t waste your time and ours with this
Gamber Valley Gives Solan A New Whisky Identity
With limited-edition super premium expressions, Gamber Valley is staking its claim in the Indian single malt story
Solan in Himachal Pradesh is known for two things: mushroom cultivation and as the home to Asia’s first distillery. Ushering in a new era for the hill town’s whisky legacy is the 24-year-old Alcobrew Distilleries, with its Gamber Valley Indian single malt. Currently, there are two limited-edition expressions: Gamber Valley Private Collection 1, priced between ₹13,000 and ₹16,000, and Gamber Valley The Vault Series, priced between ₹7,000 and ₹10,000. Ashutosh Rajput, Chief Operating Officer, Alcobrew Distilleries India, shared that two new expressions will be launched by October 2026.
The foothills of the Shivalik range play the role of both muse and protagonist. The single malt takes its name from the valley in which it is made. The brand’s logo, too, is inspired by the Himalayan Monal, an indigenous landfowl. Alcobrew’s state-of-the-art distillery with two copper pot stills is located on the banks of River Gamber. Here, summer temperatures vary between 20°C and 33°C while winter temperatures range from 15°C during the day to 0°-5°C at night. Compared to Scotland, this swing is significant, impacting the spirit ageing in ex-Bourbon casks. Gamber Valley Indian single malt uses both two-row and six-row barley. The former is imported and is known for its distinctive sweetness and clean finish, while the latter is sourced from Rajasthan and Haryana and, with a higher protein content, offers an expansive flavour profile and greater complexity.
The company, which produces IMFL brands such as Golfer’s Shot, Old Smuggler, White Hill and Golden Circle, set up the Solan distillery four years ago. The impetus for a single malt product came from the growth projections of the single malt segment; it is expected to reach `130 billion by FY2030, expanding at a CAGR of approximately 20% from FY2025 to FY2030 from an estimated base of `52 billion in FY2025. According to Rajput, in 2024, Indian single malts surpassed imported Scotch in volume terms for the first time, accounting for approximately 53% of total single malt case sales. Behaviourally, he adds, Millennials and Gen Z prefer to “drink less, but better.” While urban centres remain the core markets, Tier 2 and Tier 3 cities are emerging as high-potential growth areas.
Rajput also said, “We are entering at a moment when the category is still being defined, which means the brands that build credibility now will own the narrative for the next decade. Our phased rollout is deliberate; we are building depth in each market before we move to the next, because this is a brand built to last, not to spike.”
Gamber Valley Indian single malt is currently available across Haryana, Uttar Pradesh, and Chandigarh. The whisky will also be available in Rajasthan, Odisha, Maharashtra, Karnataka, and Delhi NCT by the end of the year.
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Google News（Scotch/Distillery）｜原題：Scots whisky scam conman hunted by cops after vanishing from island with £600k of investors’ cash - The Scottish Sun｜僅標題
If you study the
Johnnie Walker Blue Label bottles each year, you’ll spot an entire menagerie. Every Lunar New Year, Johnnie Walker releases a special edition—and by now, there’s quite a collection.
The whisky inside remains largely familiar, but on the outside Johnnie Walker goes all out. In recent years, various artists and designers were invited to unleash an animal from the Chinese zodiac onto the iconic blue bottle.
The current run now stretches from the Rat through to the Goat. Time to line up every Johnnie Walker Blue Label Lunar New Year release since 2020.
Johnnie Walker Blue Label Year of the Rat 2020
We kick off in 2020 with a small creature given a big role: the Rat. That year Johnnie Walker enlisted Chinese designer Shirley Gong to create the corresponding Blue Label bottle.
Gong gave the rat a vibrant, celebratory stage. The animal takes center place among festive elements, with the design nodding to traits associated with the Rat—cleverness and adaptability—while also embracing prosperity and good fortune for the year ahead.
Inside the bottle is classic Johnnie Walker Blue Label: a blend of select malt and grain whiskies from across
Scotland, including spirits from now-closed distilleries.
Johnnie Walker Blue Label Year of the Ox 2021
After the Rat, 2021 ushered in a far larger animal: the Ox. Johnnie Walker stuck with the same designer—Shirley Gong returned for another year.
This time, a golden ox rises above the clouds, surrounded by elements like lanterns and blossoms. These symbols speak to prosperity, growth, longevity, and luck.
Set the Year of the Rat and Year of the Ox side by side and the family resemblance is clear—yet each bottle has a distinct personality.
Johnnie Walker Blue Label Year of the Tiger 2022
In 2022, Shirley Gong made way for a new creative voice. The Year of the Tiger was designed by Chinese artist Shan Jiang.
The tiger wasn’t merely placed on the bottle; it was crafted to project strength and forward momentum—perfectly echoing Johnnie Walker’s iconic Keep Walking motto.
Visually, the tiger marked a dramatic shift from the prior years’ Rat and Ox, helping the annual releases take on the character of a true collector’s series.
Johnnie Walker Blue Label Year of the Rabbit 2023
A year later, the powerful tiger made way for a rabbit. For the
Johnnie Walker Blue Label Year of the Rabbit 2023, fashion designer Angel Chen took the helm.
Chen delivered a modern, high-energy interpretation of the animal, giving the familiar Blue Label bottle a distinctly different look from its predecessor.
For whisky lovers, the most important part didn’t change: inside, it was still the renowned Johnnie Walker Blue Label.
Johnnie Walker Blue Label Year of the Dragon 2024
In 2024, one of the most awe-inspiring creatures in the Chinese zodiac took center stage: the Dragon. For this edition, Johnnie Walker collaborated with visual artist James Jean.
Jean chose a richly colored dragon weaving through botanical motifs. According to Johnnie Walker, the design looks to both past and future, with the dragon symbolizing life and creativity.
The artistry extended beyond the bottle—the presentation box carries the same elaborate artwork, making the set especially striking for collectors.
Johnnie Walker Blue Label Year of the Snake 2025
James Jean returned the following year. In 2025, the spotlight moved to the Snake, and he handled the design once again.
Notably, the artwork features not one but three snakes, which
Johnnie Walker says represent wisdom, intelligence, and intuition. The snake itself also symbolizes a fresh start.
Place the Dragon and Snake bottles side by side and you’ll instantly recognize the same artistic hand—both designs are vividly colorful and brimming with intricate detail.
Johnnie Walker Blue Label Year of the Horse 2026
For 2026, a new designer was invited once again. This time, Hong Kong–born, London-based fashion designer Robert Wun was given the chance to showcase his craft on the Blue Label bottle.
In his design, the horse symbolizes energy, resilience, and progress. Wun also linked that to the layered flavor profile of Johnnie Walker Blue Label.
The result is a bottle on which the horse almost seems to be in motion. In that sense, the design pairs strikingly well with the striding man who has graced Johnnie Walker bottles for years.
Johnnie Walker Blue Label Year of the Goat 2027
Which brings us to the latest bottle in the series. Although 2027 has yet to begin, the
Johnnie Walker Blue Label Year of the Goat has already surfaced. The whisky celebrates Lunar New Year, which begins on February 6, 2027.
For this edition, Johnnie Walker teamed up with Chinese artist and illustrator Jiayi Li, who works out of Paris. She placed the goat center stage, surrounding it with colorful flowers, clouds, and other elements that pay homage to Chinese culture and artistic style.
If the new look has you expecting a completely different whisky, you’ll be disappointed. Inside the bottle is the familiar Johnnie Walker Blue Label. It’s bottled at 40% ABV and features notes of dried fruit, honey, chocolate, spice, nuts, and a gentle smokiness.
What really stands out is how early this edition is available. In the Netherlands, the Year of the Goat is already on sale—meaning you can have it on your shelf before the year it represents has even begun.
And what comes after the Goat?
Collectors aiming for the full lineup aren’t done yet. The Chinese zodiac consists of 12 animals, and after the Goat come the Monkey, Rooster, Dog, and Pig. The cycle then restarts with the Rat.
If Johnnie Walker continues the annual series in the same fashion, we can expect several more standout Blue Label bottles. Which artists will be tapped and what their designs will look like remains to be seen.
There’s another challenge for collectors, though. The earliest editions are no longer bottles you’ll easily find on every shelf. Anyone looking to assemble a complete run starting with the Year of the Rat will have to hunt down releases that have since disappeared.
FAQ
- What are the Johnnie Walker Blue Label Lunar New Year editions?
They are special releases of Johnnie Walker Blue Label that appear each year around Lunar New Year. The bottle and packaging receive a design inspired by the corresponding animal from the Chinese zodiac.
- Do the Johnnie Walker Lunar New Year bottles contain a different whisky?
The special editions are primarily about the bottle and packaging design. In current releases, the whisky itself remains Johnnie Walker Blue Label.
- Which Johnnie Walker Blue Label Lunar New Year edition is the newest?
The latest announced edition is the Johnnie Walker Blue Label Year of the Goat for 2027. This bottle was designed by Jiayi Li and is already available in the Netherlands.
Woodford Reserve and Buffalo Trace are two of the bottles people most often pick up when they want to take a slight step up from entry-level whiskeys like Jim Beam White Label. Woodford Reserve is made by Brown-Forman at its distillery in Versailles, Kentucky, and Buffalo Trace is the namesake bourbon of the Sazerac-owned distillery in Frankfort.
In the US, you will pay about $40 for Woodford and $30 for Buffalo Trace, though store prices vary a lot from state to state. In the UK, Woodford typically costs between £28 and £38, and Buffalo Trace is £30.
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So, with such a narrow price difference and large presence on the shelf, which of these two bourbons should you buy? Let’s take a look at how the bourbons are made, how they taste, what critics and competition judges have said about them, how easy each one is to find, and which one works better neat or in a cocktail.
How They’re Made
Woodford Reserve is made from 72% corn, 18% rye, and 10% malted barley. The whiskey is triple distilled in copper pot stills at the distillery in Versailles, Kentucky, and then blended with column-still whiskey made at Brown-Forman’s distillery in Shively, Kentucky. Brown-Forman doesn’t disclose the ratio of pot-still to column-still whiskey in the final bottle. In the US, Woodford is bottled at 90.4 proof (45.2% ABV), and the UK version is 43.2% ABV.
Buffalo Trace is made from the distillery’s Mash Bill #1, and Buffalo Trace has never published its exact grain percentages. The recipe is generally thought to contain 10% rye or less. Buffalo Trace is bottled at 90 proof (45% ABV) in the US, while the standard UK bottle is 40% ABV, so UK drinkers are buying a slightly lower-strength bourbon than the one most American critics review.
Woodford Reserve & Buffalo Trace Tasting Notes & Critical Consensus
Woodford Reserve’s 18% rye is well above the estimated 10% or less in Buffalo Trace, and the extra spice is easy to pick out. In his review of Woodford Reserve, Phil Dwyer found vanilla, caramel, toffee, coconut, mango, rye spice, fudge, and milk chocolate on the nose. He described the palate as “spicy, green and a little driven by things like nutmeg and cinnamon,” with sweet cherry, milk chocolate, coconut, and mango coming through afterward, and a finish “full of rye spice, cocoa, espresso, mint, passionfruit, coconut, vanilla and toffee sauce.”
Every Kirkland Bourbon Ranked, From Worst to Best
READ THE STORYNot every reviewer has been as taken with it. Breaking Bourbon’s 2025 review found that “the flavors are thinner than expected, and the mouthfeel is watery.”
Buffalo Trace is the fruitier and gentler of the two. In his review of Buffalo Trace, Phil picked up vanilla, caramel, and light oak on the nose, along with “fresh green apple, slightly tangy fruit and even a hit of strawberry.” Green apple stayed at the center of the palate, joined by soft oak, a little rye spice, caramel sauce, and milk chocolate, though he felt it “has a little more on the nose than it does on the palate.”
Breaking Bourbon’s review was kinder about the palate, saying, “where it really shines is its pure drinkability.”
Awards and Expert Scores
Buffalo Trace has the stronger recent record in spirits competitions. In recent years, the flagship bourbon won Double Gold in New York in 2025. Buffalo Trace has won Master medals at The Spirits Business’s American Whiskey Masters two years running, in 2025 and again in 2026, when one judge called it “a fantastic option for under £30.” In 2026, it also picked up Double Gold at the International Spirits Challenge and Platinum at the ASCOT Awards.
Woodford Reserve has also won medals this year, taking Silver at the 2026 San Francisco World Spirits Competition and Silver at the 2026 World Whiskies Awards.
Reviewers tend to favor Woodford. Phil Dwyer, who reviewed both bourbons for us, scored Woodford Reserve 8/10 and Buffalo Trace 7/10. Fred Minnick also included Woodford Reserve in his 2024 Top 100 American Whiskeys, noting it won a blind bourbon tasting he held for Big 12 athletic directors and university presidents.
The Availability Factor
How easy each bourbon is to buy depends a lot on where you live. In parts of the US, Buffalo Trace can be hard to find on shelves. Sazerac explains on its product availability page that “to manage our way through the shortages of our whiskey in the fairest manner possible we have placed our whiskeys on allocation.”
In his review of Buffalo Trace, Phil Dwyer pointed out how differently the bottle is treated on each side of the Atlantic, writing that “over here in the UK it is one of the easiest bottles to get a hold of anywhere, but in America, I’ve seen people fight over bottles in liquor stores.”
Woodford Reserve is much easier to find in both countries, and it is a regular fixture in US liquor stores and UK supermarkets alike.
Cocktails or Sipping: The Verdict
Bartenders rate both of these bourbons, but Woodford Reserve came out ahead when Punch asked bartenders to name their favorite bourbons for mixing in 2023. Woodford was the bottle they recommended most often. Rosie Greene, then bar manager at Furna in Brighton, called it “a real crowd-pleaser,” and Dave Taylor of Bar 1661 in Dublin described it as “one of the best all-arounders in the bourbon category.”
Buffalo Trace had its supporters too. Ian Alexander of The Dead Rabbit said it “has a lovely round and creamy texture with notes of caramel and nougat that makes it great in classic cocktails.”
The Verdict
If you mostly drink bourbon neat and enjoy a softer, fruitier style, Buffalo Trace is an easy bottle to like, as long as you can find it at a fair price. For an Old Fashioned or a Manhattan, Woodford’s higher rye content gives it more spice to stand up to sugar, bitters, and vermouth. Phil Dwyer called Woodford “such an amazing house bottle for neat pours, ice, cocktails or long drinks.” In his Buffalo Trace review, he even suggested readers would “probably have a better overall experience with Evan Williams Bottled in Bond, Woodford Reserve, or Knob Creek.”
For me, Woodford Reserve edges out Buffalo Trace. Here in the UK, both bottles usually sell for about the same price, so cost doesn’t really separate them. I find Woodford a little more complex than Buffalo Trace, and it holds up better in cocktails. When I’m choosing between the two at the same price, I pick Woodford Reserve every time. But Buffalo Trace is a marvelous bourbon and a fantastic budget option. Really, you can’t go wrong with either of them.
Google News（Scotch/Distillery）｜原題：The award winning distillery just 40 mins from Glasgow that's a must visit for whisky fans this autumn - Glasgow Live
The award winning distillery just 40 mins from Glasgow that's a must visit for whisky fans this autumn
Whisky fans are spoiled for choice when it comes to great places to go in and around Glasgow, but one distillery just north of the city was recently declared one of the best to visit.
While previously people might have headed to Edinburgh for a whisky experience, over the past decade, Glasgow has really come to the forefront with its offering. Fans are now able to find new distilleries to enjoy close to the city alongside some of not only Scotland's, but the world's, best whisky bars.
Whisky enjoyers are now spoiled for choice, with everything from the amazing service and selection at the likes of new spot the Valinch, The Pipers of George Square, and the ever-present Pot Still in the city centre to the amazing new Clydeside Distillery and visitor centre built down on the banks of the Clyde, or the hidden gem that is Glasgow Distillery in Hillington.
But should you fancy a wee afternoon trip to a distillery that's surrounded by epic scenery, as well as providing a first-class visitor experience, then Dumgoyne should be the next destination on your list.
It's here, at the foot of the imposing Dumgoyne hill, you'll find Glengoyne Distillery, widely considered to be one of the country's most beautiful distilleries.
It's also a favourite with tourists and whisky fans, with visitor numbers making it one of the most popular places to head to in the country – and the best part? It's easily accessible from Glasgow.
With no less than six different tours on offer, ranging from the £25 distillery tour and tasting to the 90-minute £120 Malt Master Experience, where you get to create your own single malt in the Sample Room, there is plenty to see and do.
And did we mention it even has its own wee waterfall that's the perfect backdrop while trying their drams? What more could you want?
With a shop on site, where you can pick up their range, as well as some other exciting whiskies from around the country, the team are extremely welcoming and knowledgable and ready to furnish you with stories, including the unique fact that while the distillery itself sits in the Highlands region, the maturation warehouses where they keep the casks (just across the road) in fact are technically in the lowlands, as the distillery sits on the old Highland line.
Add to that that the distillery is considered a welcome sight to those travelling the nearby West Highland Way, as it's become an added attraction for those taking on the famous route.
They've also just released their latest limited edition dram, a unique whisky that has been finished in casks made from virgin Scottish oak.
The Scottish oak itself was sustainably sourced from woodland around Killearn, a village just five miles from Glengoyne Distillery.
Scottish oak usage remains rare within Scotch whisky and is used sparingly by only a small number of producers for finishing and experimental maturation. The wood itself is notoriously difficult to work with; it is prone to leaking, challenging to source and to cooper into casks.
Getting there
The X10 bus (destination Balfron) departs from Buchanan Bus Station in the centre of Glasgow and stops at the gates of Glengoyne.
If you do have a designated driver then you can drive there in less than 40 minutes from Glasgow, and most distilleries these days offer driver packs meaning those at the wheel can take theirs home to try.
Google News（Scotch/Distillery）｜原題：The GlenAllachie Launches Sinteis Part IV - One More Dram
蘇格蘭 The GlenAllachie 酒廠推出 Sinteis 系列第四款新酒。這款 2015 年份 10 年陳單一麥芽威士忌，先在波本桶陳年，再分別置入 Pedro Ximénez 和 Oloroso 雪莉桶，最後轉移至蒙古白橡木桶熟陳。酒款為原色、非冷凝過濾、酒精度 58.5%ABV。風味帶有烤餅、太妃糖、果乾及香料等複雜層次。建議零售價 £75.99（約 NT$2,840），即日起在酒廠遊客中心及線上商店販售，未來數週將陸續上市全球。
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The GlenAllachie Launches Sinteis Part IV
The GlenAllachie Distillery has announced the launch of the fourth entry in its Sinteis Series (pronounced sin-teesh): The GlenAllachie Sinteis Part IV.
Sinteis Part IV is a 10 year old, 2015 vintage Single Malt Scotch Whisky that was initially matured in bourbon barrels before spending time separately in Pedro Ximénez and Oloroso sherry casks. The whiskies were then combined and transferred to Mongolian virgin oak casks before bottling. Sinteis Part IV is presented of natural color, non-chill filtered, and at a cask strength of 58.5% ABV.
The GlenAllachie Sinteis Part IV is described as having aromas of “baked pastries, butterscotch, brandied orchard fruits, cocoa, treacle tart, cinnamon, and crystallised ginger.” The palate exhibits notes of “candied hazelnuts, baking spices, plum syrup, spiced baked orange, vanilla ice cream, mocha, mānuka honey, and fig jam.”
Sinteis Part IV is presented in bespoke packaging featuring a hand-drawn motif inspired by Mongolian oak and united by an endless knot, based on the geometric ornamentation found throughout traditional East Asian art as well as the enduring relationship between wood, whisky and time.
The GlenAllachie Sinteis Part IV carries a recommended retail price of £75.99 and is available now at the distillery’s visitor centre and its online shop. It will become available worldwide in the coming weeks.
Source: The GlenAllachie.
Behind the scenes at the tallest whisky distillery in the world
A company in Scotland which makes whisky in what's dubbed the tallest distillery in the world is pinning its hopes for success on next year's first release of Scotch.
A company in Scotland which makes whisky in what's dubbed the tallest distillery in the world is pinning its hopes for success on next year's first release of Scotch.
A new bourbon speakeasy is now hidden beneath this Cincinnati restaurant
CINCINNATI (WKRC) — Agave & Rye has opened a new three-level restaurant in Pleasant Ridge, along with a bourbon-focused speakeasy beneath it.
The Cincinnati-based restaurant opened Tuesday on Montgomery Road. The location offers the chain’s signature tacos, handcrafted margaritas, an open kitchen, wraparound bar, front patio and upstairs dining space for groups and events.
Bad Rabbit Bourbon Speakeasy is located below the restaurant. The roughly 40-seat bar features bourbon, rye and whiskey pours, curated flights, cocktails and a small food menu. It does not take reservations.
The new location is within Pleasant Ridge’s Designated Outdoor Refreshment Area. Agave & Rye opened its first restaurant in Covington in 2018 and now has 18 locations across five states.
Got bored of the game, eh?
An ESPN cameraman was called out during the matchup between the Florida Gators and the Ole Miss Rebels for zooming in on a blonde Gators fan wearing a particularly low-cut black shirt.
The camera cut to the closeup shot of the young lady in the stands while the Gators were on 2nd and goal while up 31-21 with 14 minutes left in the fourth quarter. And as the live shot cut to the fan, he slowly started zooming out to get a wider shot of the crowd:
Immediately people began calling out (and praising) the camera man, while questioning whether he was scanning the crowd when he thought his camera feed wasn’t being shown and ended up getting caught in 4k when they cut to him:
CBS cameraman using that zoom when he thought his feed was off air until someone in the control booth decided to put his shot on air. He tries slowly zooming back out like nothing up but we know what was uphttps://t.co/bZbwiy7IoH
— Johnny Oldfield (@JohnnyOldfield5) September 27, 2026
It was just a short clip, but the fan quickly went viral – and as is usually the case, it didn’t take long for her to be identified as Peyton Blomquist, a University of Florida student and member of Zeta Tau Alpha sorority.
Luckily, it appears that Blomquist is embracing her viral moment, and even shared a screenshot on her Instagram:
We’ve seen this same thing happen quite a bit in the past, with attractive fans quickly setting the internet on fire, from the Tulane Peach Bowl girl a few years ago to the Ole Miss fan from the Music City Kickoff against Louisville earlier this year to this Georgia Bulldogs fan who went viral during a game against Texas in 2025.
Of course you can’t really blame the camera guy for getting bored during the game: Florida jumped out to an early lead over Ole Miss, who was coming off a massive win over LSU and their former coach Lane Kiffin last week. The Rebels were down 17-6 at halftime, and while they managed to come back to within 3 in the third quarter, Florida quickly responded and ran away in the fourth quarter, ultimately taking a 52-28 win in the Swamp over the #4-ranked team.
It’s a massive turnaround for the Gators, who fired head coach Billy Napier midway through last season and brought in Tulane coach Jon Sumrall to turn things around. They have one of the best running backs in the country with Jadan Baugh, and junior transfer QB Aaron Philo has his team undefeated through 4 games with a matchup against Mizzou next week. (I’m a Tulane grad so while I’m glad to see Sumrall having success, I’m still a little salty that he left, even though you can’t blame him for taking a job like Florida).
Gotta love the SEC – and apparently the camera man liked what he saw in the stands more than the game on the field.
Google News（Whisky 綜合）｜原題：WATCH: Stephen Wilson Jr. Brings Out Eddie Vedder To Cover Temple Of The Dog’s “Hunger Strike” - Whiskey Riff
鄉村音樂新秀Stephen Wilson Jr.在加州Ohana Festival 2026演唱時，邀請Pearl Jam主唱Eddie Vedder登台合唱Temple of the Dog的90年代名曲〈Hunger Strike〉。這首歌在1990年代由已故傳奇主唱Chris Cornell創作，當時還名不見經傳的Vedder提供伴唱，也是他首次在錄音作品中亮相。Wilson Jr.的Blankets EP收錄多首經典搖滾歌曲翻唱版本，包括Nirvana、The Postal Service和The Smashing Pumpkins的作品。
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Stephen Wilson Jr. and Eddie Vedder are a match made in heaven, and fans at Ohana Festival 2026 in California were fortunate enough to see the two stars pair up for a throwback Temple of the Dog cover.
Good lucking finding someone as talented and unique as the quickly rising country music artist Stephen Wilson Jr. He’s previously been referred to as “Death Cab for Country” since he draws inspiration from indie rock, grunge and obviously country music.
And as you’ll see in the video below, he perfectly blends all of those together, which allows him to easily cover a classic grunge song that you’ve probably heard: “Hunger Strike.”
For a little bit of background information on the song, it’s the most successful track that Temple of the Dog ever released. That’s partly because the 90s rock band – led by the late, great Chris Cornell – only ever released one album together.
And in a somewhat random occurrence that’s always useful to know for trivia night, Pearl Jame’s Eddie Vedder (prior to the actual forming of Pearl Jam) provided backing vocals for Temple of the Dog’s “Hunger Strike.”
As the story goes, Cornell wrote the song but was having trouble singing lower portions of the chorus… specifically the “I’m going hungry” parts. A relatively unknown Vedder happened to be nearby, and stepped up to the challenge when Cornell asked for assistance.
As they say, the rest is history, and “Hunger Strike” marks first time that Vedder’s vocals were ever featured on a recording.
Vedder just so happened to be at the Ohana Festival during Stephen Wilson Jr.’s set, and once again stepped up to a microphone to lend his talent for the Temple of the Dog song.
The country music star has released his own studio version of the song (more on that later), so it’s not a surprise when it pops up in the setlist.
However, it’s not every day that the one and only Eddie Vedder is there to perform his portion of the song. That was definitely a surprise, and had everyone there to see Stephen Wilson Jr. pulling out their phones to get it on camera.
Wilson Jr. did a great job building up to the moment too… check it out:
How about that pairing, eh?
Hearing the vocals of Vedder and Wilson Jr. together just feels right. And it makes me want to revisit the country star’s Blankets EP, which features four songs that heavily impacted his childhood – one being the aforementioned “Hunger Strike.”
The others are Nirvana’s “Something In The Way,” The Postal Service’s “Clark Gable” and The Smashing Pumpkins’ “Tonight, Tonight.” But the one that stands out is definitely his take on the Temple of the Dog hit.
Could we get an Eddie Vedder-Stephen Wilson. Jr collaboration in the future? I sure hope so. Obviously, the two artists have a lot of respect for one another. And clearly, their instantly recognizable voices work incredibly well.
Getting them in the studio together sooner rather than later should be treated as a necessity.
Until they do though… I’m gonna pass the time by listening to Blankets:
“Tonight, Tonight”
“Clark Gable”
“Something In The Way”
“Hunger Strike”
Penelope Bourbon Announces Cigar Sessions: Chapter 2
Penelope Bourbon has announced the release of Cigar Sessions: Chapter 2, a high-proof American whiskey crafted in collaboration with renowned cigar-makers Alec Bradley.
Penelope Cigar Sessions: Chapter 2 is a blend of Straight Bourbon, American Single Malt, and American Light Whiskey, and is crafted to complement medium to full-bodied cigars. Cigar Sessions: Chapter 2 features a mash bill of 69% corn, 19% rye and 12% malt, and is bottled at six years old and presented at 117.4 proof (58.7% ABV).
Penelope Cigar Sessions: Chapter 2 is described as having aromas of “toasted oak, dark caramel, leather and baking spice.” The palate exhibits flavors of “charred brown sugar, sweet corn, cocoa, and creamy malt.” It finishes with notes of “dark chocolate, seasoned oak, and warm spice that lingers alongside the smoke.”
Penelope Cigar Sessions Chapter 2 is available now at select retailers nationwide for a suggested retail price of $79.99 per 750 mL bottle.
Source: Penelope Bourbon.
Google News（Whisky 綜合）｜原題：Examining the history and cultural impact of Irish Whiskey - livenowfox.com
（僅標題資訊）Guinness 世界紀錄保持者、歷史悠久的 Shelbourne Bar 經理 Rory McGee 受邀討論愛爾蘭威士忌的發展歷史與在文化上的重要意義，涵蓋這一傳統酒款如何塑造愛爾蘭身份認同與全球威士忌文化的影響。
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Examining the history and cultural impact of Irish Whiskey
Guinness World Record Holder for Irish coffee crafting and Manager of the historic Shelbourne Bar in Ireland Rory McGee joined LiveNOW from FOX's Carel Lajara to examine the history and cultural impact of Irish Whiskey.