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The Macallan has unveiled the Carta Nautica Collection, a new series of single malt scotch whiskies inspired by a transatlantic journey of oak, craft and time. The collection debuts with two expressions – a limited-release 1987 vintage and a Global Travel Retail-exclusive 20 Years Old. Derived from the Spanish term for “nautical chart,” Carta Nautica traces the voyage of The Macallan’s oak staves and casks across the Atlantic Ocean, from North America to Jerez de la Frontera and Scotland, before finally arriving at The Macallan Estate. 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. Euan Kennedy, lead whisky maker at The Macallan, said: “The Carta Nautica Collection is a celebration of journey and transformation. By bringing together casks shaped by different continents and climates, we have created a selection of whiskies that express both contrast and harmony.” Crafted by The Macallan’s Whisky Mastery Team, each whisky undergoes what the brand calls an “anomalous” maturation journey that reverses its traditional approach. The spirit first undergoes a double maturation in sherry-seasoned oak casks from Jerez de la Frontera. It is then transferred into casks that previously held bourbon from North America. The journey concludes at The Macallan Estate beside the River Spey, where the whisky continues to mature in its journeyed casks. The Macallan Carta Nautica Distilled in 1987 is the first in a new series of vintage releases. Matured over 38 years, the single malt is bottled at 45.2% ABV. According to the official notes from the brand, it carries creamy vanilla and caramelised peach, complemented by antique oak, with hints of nectarine, charred pineapple and soft leather across the palate. Every Kirkland Bourbon Ranked, From Worst to Best READ THE STORYThe Macallan Carta Nautica 20 Years Old is the Global Travel Retail-exclusive expression, bottled at 42% ABV. The official notes from the brand describe vibrant orange peel and creamy vanilla on the nose, joined by charred pineapple and juicy mango. Jaume Ferras, creative director at The Macallan, added: “The Carta Nautica Collection brings together craftsmanship, imagination and exploration, expressing the extraordinary journey behind the whisky and the mastery that shapes it.” Both releases feature artwork by American artist Amy Genser, whose paper-based works draw inspiration from the movement of water. The 1987 vintage is available through The Macallan Estate Boutique and other boutiques globally from 28 September, subject to availability. The 20 Years Old is available exclusively in Singapore Changi Airport Lotte Duty Free shops from 28 September, and globally at The Macallan Airport Boutiques from 19 October, priced at $800 (£593 / €678).

Diageo has revealed its annual ‘The Twelve’ by Casks of Distinction collection at Royal Lochnagar Distillery on Royal Deeside, presenting twelve of its rarest and most exceptional casks to an international gathering of whisky collectors. The event, held earlier this month in the shadow of Balmoral Castle, marked the first time the presentation has taken place at Royal Lochnagar, the home of Casks of Distinction. At the centre of the 2026 collection was Lagavulin 1991 Cask #1069, the oldest Lagavulin cask ever offered through the programme. 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. The cask was unveiled as the ‘Twelfth Cask’, the single whisky chosen each year to represent the pinnacle of the collection. More than three decades in the making, the spirit was filled into European and American oak refill casks in late 1991. In 2007, it was transferred to a Pedro Ximénez (PX) seasoned American oak hogshead, where it matured for nearly two decades. According to the official notes from the brand, the whisky balances Lagavulin’s maritime smoke with layers of dried fruit, liquorice and charred oak, while retaining its powerful peated character. Stuart Morrison, Lagavulin master blender, said: “This is certainly one of the most special Lagavulin casks I have ever experienced. After more than 35 years, it still has remarkable vitality.” Every Kirkland Bourbon Ranked, From Worst to Best READ THE STORYHe added: “The PX maturation has added incredible depth without ever overshadowing the distillery’s character. It’s a whisky that reflects decades of patience, careful stewardship and the confidence to let time do what it does best.” The future owner may choose to continue maturing the cask for up to five additional years at Royal Lochnagar, shaping it into a 40-year-old expression. They will also be invited to Lagavulin Distillery on Islay for a bespoke experience. The wider collection spans distilleries including Talisker, Caol Ila, Clynelish, Cragganmore, Glen Ord and Linkwood. Highlights include a Talisker 1978 matured for almost five decades in refill American oak, a Caol Ila 1984 aged 42 years in a refill European oak butt, and a Blair Athol 1997 matured in a first-fill European oak ex-Sherry hogshead. Previous editions were held in London, New York and Singapore. Since its creation in 2023, every cask selected for the programme continues to be cared for by Diageo master whisky makers while awaiting sale or opening. Tod Bradbury, private client director of Justerini & Brooks, the private client division of Diageo, said: “‘The Twelve’ by Casks of Distinction is more than a showcase – it has become a decisive gathering in the annual whisky calendar.” Each cask is drawn from more than 10 million maturing casks across Scotland, selected following more than 4,200 hours of annual tasting by Diageo’s master whisky makers. Diageo is the world’s largest producer of Scotch whisky, with a portfolio that includes Johnnie Walker and a network of malt distilleries across Scotland.

Diageo has announced the launch of its latest ‘The Twelve’ by Casks of Distinction collection, comprising twelve of its rarest and most exceptional casks, including the oldest-ever Lagavulin to be included in the programme. The latest collection in the annual series, which was created in 2023, also includes casks from distilleries including Talisker, Caol Ila, Clynelish, Cragganmore, Glen Ord and Linkwood. At the heart of this year’s collection is Lagavulin 1991 Cask #1069 (57.6% ABV), the oldest Lagavulin cask ever offered through the programme. Initially matured in European and American oak refill casks, it then underwent nearly two decades of further maturation in a Pedro Ximénez Sherry-seasoned American oak hogshead. The result is a whisky said to deliver remarkable richness, balancing Lagavulin’s unmistakable maritime smoke with layers of dried fruit, liquorice and charred oak, while retaining the powerful peated character that has defined the Islay icon for more than two centuries. Its story is not yet complete. Under the guidance of Diageo’s Whisky Makers, the future owner may choose to continue maturing the cask for up to five additional years at Royal Lochnagar, potentially shaping the liquid into a historic 40-Year-Old expression. They will also be invited to Lagavulin Distillery on Islay for a bespoke experience, forging a lasting connection with the whisky’s birthplace. Casks of Distinction is the private sale of individual casks of rare and exceptional whisky from the pinnacle of Diageo’s extensive cask collection in Scotland, spanning nearly 40 of its most storied distilleries and a wide range of rare and varied maturation profiles. Drawn from more than 10 million maturing casks across Scotland, every Cask of Distinction is selected following more than 4,200 hours of annual tasting and assessment by Diageo’s Master Whisky Makers. Ownership includes opportunities for further maturation, bespoke distillery experiences, personalised bottlings and access to Diageo Private Client experiences around the world. The 2026 edition of ‘The Twelve’ by Casks of Distinction continues to cement its place as one of the defining annual moments in the world of luxury whisky collecting. The 2026 ‘The Twelve’ by Casks of Distinction, comprises: Blair Athol 1997 – Cask #1491: A 1997 Blair Athol matured in a first-fill European oak ex-Sherry cask. With an estimated ABV of 57.1% and an expected yield of 305 bottles, it brings a rich Sherry influence to the collection while showcasing the distinctive character of this Highland distillery. Caol Ila 1984 – Cask #5772: One of the older releases in the collection, this Caol Ila was filled in 1984 and matured in a refill European oak cask. At an estimated 51.2% ABV, it offers collectors a mature expression of Caol Ila’s characteristic Islay style, with an expected yield of 470 bottles. Clynelish 1990 – Cask #4514: Distilled in 1990, this Clynelish has matured in refill European oak for more than three decades. With an estimated ABV of 52.3% and approximately 410 bottles expected, it represents the elegant, waxy character associated with the Eastern Highland distillery. Cragganmore 1989 – Cask #2503: This 1989 Cragganmore has spent more than three decades in refill American oak with charred ends. Estimated at 50.8% ABV, the cask is expected to produce around 110 bottles, making it one of the more limited releases in the collection. Glen Ord 1987 – Cask #3351: A 1987 Glen Ord matured in refill American oak, this Highland single malt has more than three decades of maturation behind it. At an estimated 45.1% ABV, the cask is expected to yield approximately 146 bottles. Talisker 1978 – Cask #2824: The oldest release in the collection by vintage, this Talisker was distilled in 1978 and has spent almost five decades in refill American oak. With an estimated ABV of 49.9% and just 131 bottles expected, it represents a particularly rare example of long-matured Talisker. Caol Ila 1991 – Cask #1010: This Caol Ila has undergone a distinctive maturation journey, with a PX-seasoned American oak finish. Estimated at 55.8% ABV and yielding around 257 bottles, the cask combines Caol Ila’s characteristic Islay character with the additional influence of Pedro Ximénez-seasoned oak. Linkwood 1993 – Cask #13: A 1993 Linkwood matured in freshly charred American oak, this release highlights the impact of active oak on a mature Speyside whisky. With an estimated ABV of 50.4%, the cask is expected to produce around 180 bottles. Port Dundas 1991 – Cask #1005: A rare opportunity to own whisky from the now-closed Port Dundas distillery, this 1991 cask has matured in refill Spanish Sherry. Estimated at 48.0% ABV, it is expected to yield approximately 243 bottles, offering collectors a piece of Lowland whisky history. Glenkinchie 1991 – Cask #1017: This 1991 Glenkinchie has been matured in American oak with a Moscatel-treated finish, adding a distinctive element to the Lowland single malt. At an estimated 52.7% ABV, approximately 245 bottles are expected from the cask. Talisker 1992 – Cask #3228: A younger Talisker than the 1978 release elsewhere in the collection, this 1992 cask has received an Amoroso-treated American oak finish. With an estimated ABV of 60.8% and a yield of just 126 bottles, it is one of the smallest releases in ‘The Twelve’. Lagavulin 1991 – Cask #1069: Initially matured in European and American oak refill casks, it underwent a transformation in 2007, spending nearly two decades in a PX-seasoned American oak hogshead. At an estimated 57.6% ABV, the cask is expected to yield just 125 bottles. Commenting on the Lagavulin 1991 – Cask #1069, Stuart Morrison, Lagavulin Master Blender, said: “This is certainly one of the most special Lagavulin casks I have ever experienced. After more than 35 years, it still has remarkable vitality. The PX maturation has added incredible depth without ever overshadowing the distillery’s character. It’s a whisky that reflects decades of patience, careful stewardship and the confidence to let time do what it does best.” Commenting on the launch event for ‘The Twelve’ by Casks of Distinction, held at Royal Lochnagar Distillery, Tod Bradbury, Private Client Director of Justerini & Brooks, the private client division of Diageo, said: “‘The Twelve’ by Casks of Distinction is more than a showcase – it has become a defining gathering in the annual whisky calendar, bringing devoted collectors from around the world together to exchange knowledge and celebrate their shared passion for exceptional Scotch whisky. This year’s presentation really captured that spirit, as returning owners brought bottles from their own Casks of Distinction to share with fellow collectors, reflecting the very special community that has grown around the programme.” For more information on Diageo’s Casks of Distinction, visit: diageorareandexceptional.com Leave a comment

The scale of the stockpiles is clearly visible at Diageo’s Cluny-Bond complex near Kirkcaldy, reports The Guardian. On the site of a former coal mine covering 220 hectares, a veritable ‘city’ of whisky maturation warehouses has already sprung up. Once construction of the new facilities is complete, the complex will be able to hold nearly 3 million casks. According to the Financial Times, the five largest alcohol producers hold record stocks of aged spirits with a total value of $22 billion. The problem is that it has become more difficult to sell these stocks. Following the pandemic-driven boom, consumers have cut back on their spending on alcohol. Rising prices and changing attitudes towards alcohol consumption are creating further pressure. The situation is already having an impact on the business. The GlenWyvis distillery in the Highlands has announced the appointment of external administrators amid ongoing financial pressure. At the Cameronbridge distillery, owned by Diageo, a strike has begun over plans to cut jobs. There are 156 distilleries operating in Scotland in total, and, according to industry sources, dozens of them may be put up for sale. Exports have slumped in key markets Exports of Scotch whisky in 2025 totalled around £5.3 billion (approximately $7 billion). The US market proved particularly challenging: following the introduction of additional US tariffs in April 2025, exports of Scotch whisky to the country fell by 15 per cent between May and December. In late April 2026, Donald Trump announced the lifting of tariff restrictions on whisky produced in the UK following a visit by King Charles III and Queen Camilla to Washington. The situation in key markets remains mixed. In France in 2025, exports of Scotch whisky fell by 3.6 per cent in value terms and by 14 per cent in volume. The Chinese market also failed to meet the industry’s expectations. Exports to India, however, grew by 15 per cent in both value and volume, though this proved insufficient to offset the decline in other major markets. The situation is complicated by the very nature of production: by law, Scotch whisky must be matured in oak casks in Scotland for at least three years, whilst premium varieties must be matured for up to 40 years. Consequently, the current reduction in output could lead to a shortage of whisky when demand begins to rise again. Following the crisis of the 1980s, when oversupply and weak demand led to the mass closure of distilleries, the industry is once again facing the same paradox. “When demand rises sharply again, they’ll find they don’t have enough whisky and will have to start all over again,” warns industry veteran Nick Morgan. This story was translated with the assistance of artificial intelligence.The translation was also reviewed by the Logos Press editorial team. Follow our updates Have information for the newsroom? Share it with Logos-Press Comments 0No comments yet. You can start the conversation. Comments are open to readers with a Logos Press account. Sign in to comment

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From the October 2026 issue of Apollo. On 5 March 1931, spirit distilled at Balvenie was filled into an oak sherry butt and laid down in its Dufftown warehouse in Speyside. Some 88 years later, in 2019, Malt Master Kelsey McKechnie judged the whisky ready and had it bottled. This year Balvenie released 17 bottles as the world’s oldest single malt Scotch whisky. The artist Daniel Arsham, also a whisky connoisseur, was asked to respond to the release by building the required vessel for such a rare liquid. He used oak, hand-painted bronze and copper cut from a still on the estate. Both artist and malt master intended to show the work that goes into the process of creating fine whisky. Or as McKechnie says, ‘Does [the whisky] do justice to those men and women that work with the distillery and their spirit, and does it feel relevant for the future?’ For McKechnie, blending is akin to sculpture or design, with smell, taste and a blender’s instinct just as important as the science. Arsham, who regards everyday objects as ‘future artefacts’, allows the materials to carry this argument by drawing on Balvenie’s archives to guide his choices. ‘Materiality conveys as much as the form,’ he says. ‘In my work I always try to use materials in ways that tell a story beyond just the way that they look, so the knowledge of the material tells you a story behind it.’ Arsham was interested in something beyond bottle design, which is constrained by the need to protect the liquid. He wanted to think about how to capture and preserve it. ‘This liquid is so precious that we need to house it in something that we know is going to last,’ he says, ‘I wanted to convey the preciousness of the liquid; the bottle sits in the centre like a relic uncovered.’ Balvenie retains a substantial archive on site, and handwritten records show the Home Malt Floor was also established in 1931. Floor malting is a technique used in the production of scotch where moistened barley is spread across the floor to germinate and turned repeatedly by hand to hold the temperature and control germination. There are photographs of the distillery team, the malt men and their dog, who would have been the very same craftsmen making this drink. To taste the oldest whisky in the world with its lively tropical notes, along with tobacco and cocoa and an extraordinary long finish of dried fruit, while the individuals who malted its barley almost a century ago stare back at you from a photograph, is a complicated order of contemplation. Precise capture and preservation of this liquid is its own miracle. The older a whisky, the more precarious its taste becomes because alcohol evaporates at about 0.5 per cent a year through what those in the profession call ‘the angels’ share’. Almost all Scotch is casked at 63.5 per cent alcohol by volume and bottled before the alcohol falls below 40 per cent – the legal minimum for a whisky to be labelled a Scotch. Distilleries are microcosms, with their own temperatures and levels of humidity that often interfere with intentions. Balvenie remains unusual for keeping key crafts in-house, retaining its own cooperage, aspects of coppersmithing and traditional floor maltings. Many of the materials Arsham used to design the case were already on site. ‘The barrels are used a certain number of times and then sometimes they’re decommissioned or taken down. If I’m going to make something that’s about a sense of place I can just make it out of material already there.’ This included a decommissioned still that ‘had some of the actual copper that created our whisky ready to go, and we thought: let’s bring that into the piece.’ What emerged is a sculpture-case, eight layers of hand-painted bronze, one for each full decade of maturation, 88 layers of oak and a copper disc cut from that Balvenie still, the bronze matching the texture and colour of copper in the distillery. The bottle is hand-blown and sits within an 18 ct gold engraved decanter, held by technical elements that display and protect it, answering ‘a design brief that is just a little beyond just the aesthetic’. The collaboration is important because Arsham breaks up some of the significant elements in the craft and making of whisky and recasts them to isolate one specific moment, be it the malting, the cooperage or the still. The superlatives of this whisky become a spotlight on the invisible but complex craft behind the beverage. Those who acquire one of the 17 sculpture-cases are taking away a piece of that microcosm; they take away the work of the hands – and the odd paw. From the October 2026 issue of Apollo.

Obscured by the Scottish countryside on the outskirts of Kirkcaldy, Cluny bond is, in effect, a small town built to store whisky. By the time the latest set of warehouses are finished on the former opencast coal mine, Diageo’s 220-hectare (544-acre) maturation campus will be able to store almost 3m casks of Scotch. The drinks multinational needs the space. After a 15-year boom turbocharged by the Covid-19 pandemic, demand for Scotch whisky has slumped around the world. Distilleries have paused production across Scotland to avoid adding to the glut of supply, known as a “whisky loch” – the equivalent of a “wine lake”. Last week, the community-owned GlenWyvis Distillery in the Highlands announced it would appoint administrators following sustained financial pressure in the whisky market. On Monday, workers at Cameronbridge, Diageo’s largest distillery, a short drive from Cluny bond, began strike action in opposition to the company’s plans to cut hundreds of jobs across its Scottish operation. Diageo produces about one in three bottles of Scotch globally, including popular brands such as Johnnie Walker. Dozens of Scotland’s 156 active distilleries are rumoured to be up for sale. “Strangely, Scotch has had a really good time since the 2008 financial crisis,” said industry veteran Nick Morgan. “But people have stopped buying at the crazy rates they had been. “People who bought whisky in the pandemic because they had nothing else to do realised they probably had enough at home for two or three years. There’s increased awareness of health issues, many are choosing to drink less, and booze got very expensive during the good years for the business.” Fluctuations in Scotch whisky’s £5.36bn export market have proven particularly hard to navigate. By law, the drink must be matured for a minimum of three years in an oak cask in Scotland, with high-end speciality Scotch being aged in barrels for up to 40 years. Such lengthy maturation periods, used to create a wide range of flavour profiles from sweet to sulphurous, can make it hard to plan production. Despite Donald Trump’s decision to remove duties on Scotch exports to the US after the King and Queen’s state visit to the White House earlier this year, the industry had already suffered a significant hit. The US president’s “liberation day” tariffs in April 2025 resulted in a 15% fall in Scotch exports to the US, according to the Scotch Whisky Association. Demand in France – until recently the largest market by volume – has fallen, while the market in China has never really taken off as hoped. Optimists point to early signs of a tentative recovery, however, with the industry returning to growth in the first half of this year. Exports to India in particular have surged – but have not yet offset declines elsewhere. The downturn is by no means limited to Scotch, either. Many drinks manufacturers are experiencing a post-pandemic slump, with five of the biggest publicly listed alcohol producers sitting on a record $22bn of aging spirits, according to the Financial Times. Holyrood Distillery, in the shadow of Arthur’s Seat in Edinburgh, is among those to have paused production while its owners wait out the difficult period. Its bulbous copper stills, which would usually be hard at work producing single-malt Scotch, sit idle. Co-founder Rob Carpenter says he does not know when that will change. “Anecdotally, my understanding is that the industry might be producing around a third of its normal level right now,” he said. “No one has a crystal ball, so nobody knows what is going to happen 10 years from now. You try to anticipate where things are going to be. It is a curse of the industry in a sense.” Unlike many of its rivals, Holyrood Distillery benefits from tourists visiting the Scottish capital. About 40,000 people each year tour the stone building, which is almost 200 years old and used to support the Innocent railway. The tours account for around half of the company’s current revenue. “It is not really that people have stopped drinking spirits,” Carpenter added. “[But] consumers are nervous. We all see what’s happening in the world. There is not a lot of predictability in things right now, and people are just being careful with what they spend their money on. This is a luxury spirit.” The current industry downturn is not new. In the 1980s, the Scotch whisky industry faced a similar mixture of weak demand and chronic oversupply, causing a flurry of distillery closures across Scotland. The rise of Japanese whisky producers, a global economic downturn, and overconfidence from a 1970s boom drove a prolonged bust. Today, few think the latest slump is the beginning of a permanent change in the industry’s fortunes. When Holyrood Distillery opens for tours, visitors file in, scanning through the single malts on the shelves. “Whisky is a waiting game,” said Morgan, who charted Johnnie Walker’s 200-year history in a 2020 book. “If you look at the data on sales, every time you have one of these downturns, it comes back higher. At the moment, the business is in the trough. I can pretty much assure you in five years time, when demand really cranks up again, they’ll find they haven’t got enough whisky, and they’ll have to switch everything on.”

For decades, the 'Canadian Factor' was a shorthand for light, mixable, and affordable spirits, a reputation protected by the world’s first mandatory age requirements. But while 'Rye and Coke' defined a generation, it also built a glass ceiling that BC’s craft rebels are now shattering. For a long time, Canadian whisky has been known for producing smooth quality whiskies. In fact, Canada was the first country to put minimum age requirements on its whisky, a bold move to protect a status that had taken decades to establish. This created a category known for being dependable, light, smooth, and, above all, affordable. Rye became interchangeable with the term Canadian whisky, and an entire generation was practically raised on “rye and cokes” with no one ever questioning its quality of what was in the glass.  But when the cocktail craze of 2010s rolled around, something changed: Canadian whisky got left behind.  While the rest of the world moved towards powerful, bold and flavourful whiskies, Canadian whisky stayed mixable, smooth and reliable. But the consumers and the cocktail makers wanted something riskier, more “out there.” A wave of craft distillers, particularly in British Columbia, refused to accept this "smooth" limitation. They decided to seize the narrative and build their own regional reputation. This isn’t a recent sudden change; these regional regulation alterations have been in motion for over a decade. Back in 2013, BC established a BC “Craft Distillery” designation, making it a legal status which means that any distillery labeled as “craft” must have 100% provincial agricultural inputs. Under this rule, all whiskies labelled as craft in BC not only have to be made from BC grain, it also must be fermented on site, the use of neutral grain spirit (NGS) is strictly prohibited.  By doing this, the government created one of the most diverse craft distillery scenes in North America, with over 85 craft distilleries, more than any other province or territory in Canada. Under BC law if a distillery is small producer (under 50,000L), and use only BC agricultural inputs, the government mark up on the products is 0 per cent. Compared to the common mark up of 163 per cent from most mark ups from the BC Liquor board, you can see why this regulation has caused an incubator effect, leading to the regions premiumisation.  Reece Sims, Principal at SIP Spirits Consultant highlights the potential of the province “British Columbia’s craft distilleries are quietly building one of the most diverse whisky landscapes not just in Canada, but globally. Canada’s flexible whisky regulations give producers room to experiment, and in BC, that freedom meets an incredibly rich agricultural backdrop. Barley, wheat, rye, oats, and even lesser-seen grains like triticale thrive here, and distillers are actually using them in ways that push flavour beyond the expected.” Locally based whisky curator and consultant Stacey Kyle supports this by saying “I think the perception of Canadian whisky as a value category is deeply ingrained, and it’s been reinforced by how the category has historically been marketed. In BC, we’re seeing producers intentionally move away from that—prioritising flavour development, raw materials, and origin. At Shelter Point Distillery, for example, the use of estate-grown barley and coastal maturation creates a product that competes on character, not price.” It’s easy to see Shelter Point Distillery is taking terroir to the extreme. As an “Estate” distillery growing its own barley on 380 acres of oceanfront land, the distillery showcases a unique sense of place through both its experimental releases and its matured core range. On the experimental side, their “Smoke Point” Single Malt demonstrates this literal connection to the land; it is finished in barrels smoked with driftwood gathered from their own shorelines, infusing the spirit with a distinct maritime saltiness and sweet campfire smoke. However, it is their commitment to patience and traditional maturation that is garnering the most international attention. Their 10-Year-Old Estate Whisky, a flagship expression made from 100 per cent estate-grown grain, recently won acclaim at the 2026 World Whiskies Awards. This win proves that BC’s estate-grown grain can compete with —and beat — the world’s oldest traditions on the global stage. Further down the coast, Macaloney’s Island Distillery is another standout example of this path. Their "Peat Project", which utilises local peat washed with sugar kelp, didn't just win over fans; it claimed the title of Best Canadian Single Malt at the 2026 World Whiskies Awards. These wins aren't just about a good recipe; they are a deliberate attempt to bottle the Pacific Northwest’s terroir. With Dr Graeme Macaloney recently named a Global Icon of Whisky, it’s clear that when BC grain meets salt-misted island air and regional peat, the result is world-class. Margaret Ryfiel, CEO of Macaloney’s Island Distillery explains their approach, “We created an experimental cask that brought together British Columbia barley, peat sourced from Washington's coastal lowlands and sustainably harvested sugar kelp with Cascadia Seaweed, in partnership with First Nations.   The sugar kelp has fresh maritime aromas and sweet smoke. We wanted to coax complexity from humble ingredients while amplifying our West Coast terroir.” As she says, “it's the Pacific Coast in a bottle of whisky.” Just across the Strait of Georgia from the city of Victoria, located on Vancouver Island, lies Vancouver, positioned on the Lower Mainland. It’s just a short 1 hour and 35 minute ferry, or if you fancy a 35-minute float plane ride where if you’re lucky, you’ll spot some local marine wildlife. But the scene quickly shifts from the mist-soaked rainforest of the Island to the bustling, historical grit of Vancouver’s urban distilling scene. Innovators like Sons of Vancouver, located in North Vancouver, lean into the “Rye Evolution” in Canada by creating a high-rye mash bill, often aging in Caribbean rum casks or peated single malt barrels. With names like "Palm Trees and a Tropical Breeze" (the first craft whisky to ever be named Canadian Whisky of the Year in 2023) and "Cigarettes on a Leather Jacket" they offer minimal intervention, almost like it wants to give the spirit a chance to tell its own story. The team is driven by a determination to create whiskies designed to be powerful drams, or playful cocktails, that honour Canadian heritage while defying its stereotypes. Jenna Diubaldo, blender and Partner of Sons of Vancouver described their teams thought process for making their unique whiskies, “Our whiskies are very experiential and often draw from a sense memory or something nostalgic. They’re often Cask Strength and are blended with intention to be the best possible version of that whisky, rather than just proofing down to whatever ABV and throwing it in a bottle. In 2024 we began working with a small farm in the Kootenay Valley to procure single farm origin rye grain. In a province where all craft whisky makers are mandated to use local grain, having this level of control over our raw material inputs means we can further set ourselves apart in the field by ensuring the quality and consistency we’re looking for in our rye.” Then there’s the scientific rebel of East Vancouver. Gordon Glanz, the founder and distiller for the Odd Society Spirits. As a Heriot-Watt graduate, he applies his passion for traditional Scottish methods while also experimenting with raw grains and commercial enzymes. Projects like using Thor barley, a heritage grain grown in BC which can offer more complex, earthy and nutty profiles defy the smooth and light stereotype. His “Commodore Single Malt” is an ode to Gordons time back at Springbank in Campbeltown, yet it remains distinctly, stubbornly Canadian. If you see a bottle of craft BC whisky in a store near you, its probably worth grabbing, especially since being a craft distil