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The Macallan has announced the launch of a new limited-edition collection of single malts, said to capture the spirit of exploration through a transatlantic journey of oak, craft and time. The new Carta Nautica Collection, derived from the Spanish term for ‘nautical chart’, tells the story of a purposeful passage, tracing 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. Crafted by The Macallan’s Whisky Mastery Team, each whisky in the Carta Nautica Collection undergoes an unusual maturation journey. While The Macallan’s traditional approach to whisky-making relies heavily on maturation in Sherry-seasoned casks – or the use of ex-Bourbon casks followed by a Sherry-seasoned cask finish – the curation of this collection adopts a unique process. The whiskies first undergo double maturation in Sherry-seasoned oak casks from Jerez de la Frontera before being transferred into casks that previously held Bourbon from North America. This unique maturation process enhances depth, richness and complexity while introducing brightness and balance, resulting in whiskies that are both evocative of their journey and unmistakably The Macallan. The first releases in The Macallan Carta Nautica Collection comprise: The Macallan Carta Nautica Distilled in 1987 (45.2% ABV), which was distilled in 1987, is a 38 Year Old single malt Scotch whisky, that was initially matured in Sherry-seasoned casks before being matured further in ex-Bourbon barrels. The release is inspired by the epic Atlantic journeys that have shaped The Macallan’s oak for more than two centuries. Its packaging is also complemented by artwork from American artist Amy Genser, inspired by the natural forms and rhythms of the ocean that underpin the collection. The whisky is described as delivering notes of creamy vanilla, caramelised peaches and rich oak, alongside tropical pineapple, with a touch of rose and a hint of pink grapefruit on the nose. The palate follows with notes of antique oak, orange oil, berry compote, nectarines, charred pineapple, leather and tarte au citron. The Macallan Carta Nautica 20 Years Old (42% ABV) is a single malt Scotch whisky, that was initially matured in Sherry-seasoned casks before being matured further in ex-Bourbon barrels. Said to be an expressive legacy of both travel and time, shaped by two continents and the ocean that connects them, the release is further brought to life through artwork by Genser, whose distinctive paper-based works draw inspiration from the movement of water and the organic forms found in nature. The whisky is described as offering notes of vibrant orange peel, creamy vanilla, charred pineapple, juicy mango and apricot conserve on the nose. The palate follows with notes of peach tea, caramelised figs, leather and chocolate orange. Commenting on the launch, 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. Each element has been carefully guided to reveal a character that is complex, balanced and deeply connected to its origins.” Jaume Ferras, Creative Director at The Macallan, added: “At The Macallan, creativity is central to how we bring our stories to life. The Carta Nautica Collection brings together craftsmanship, imagination and exploration, expressing the extraordinary journey behind the whisky and the mastery that shapes it. It reflects our enduring curiosity to push boundaries, while remaining true to the heritage and craftsmanship that define The Macallan.” The Macallan Carta Nautica Distilled in 1987 will be available next month from The Macallan Estate Boutique and other The Macallan Boutiques. RRP: (tbc). The Macallan Carta Nautica 20 Years Old is now available exclusively at Singapore Changi Airport and will then launch globally at The Macallan Airport Boutiques, including The Macallan Boutique at London Heathrow Terminal 5 and key airports around the world, from October 19th. RRP: £593.00. Leave a comment

Scotch whisky prices fall by 10%-15% in parts of India after tariff cuts Diageo and Pernod Ricard lowered some labels in four states after the U.K.-India pact cut duties from 150% to 75%. Wednesday, September 30, 2026 Scotch whisky prices have started to fall in parts of India after the U.K.-India trade agreement cut import duties on British whisky, giving consumers the first visible sign that part of the tariff savings is reaching store shelves. Diageo and Pernod Ricard have reduced prices by about 10%-15% on some Scotch labels in several Indian states, according to a report published Wednesday by The Economic Times. The cuts have been seen in Maharashtra, Rajasthan, Goa and Uttar Pradesh, where retail prices for products including Johnnie Walker Black Label and J&B have moved lower. The reductions are expected to spread to more states as local price revisions work through state approval systems, distribution channels and retail inventories. The price moves follow the implementation of the U.K.-India trade deal on July 15, which lowered India’s tariff on British whisky from 150% to 75%, according to the British government’s trade department. That amounts to a cut of 75 percentage points, or a relative reduction of 50%. Under the agreement, the duty is scheduled to decline further to 40% over the next 10 years. The lower tariff is significant for the Indian market because imported Scotch has long faced a steep price disadvantage against domestically produced whisky. Even before retail markups and state taxes are added, the old import duty sharply raised the landed cost of British brands. Industry executives and analysts have for months said the agreement could widen access to imported spirits in India, but evidence at the consumer level had been limited until now. India is the world’s largest whisky market by volume, making any shift in Scotch pricing closely watched by producers, distributors and investors. A narrower price gap between imported Scotch and local whisky could help international brands win new drinkers, particularly in urban markets where premium and semi-premium categories have been expanding. For global companies such as Diageo and Pernod Ricard, even modest price reductions can have a meaningful effect in a market of India’s size. At the same time, the early cuts should not be treated as a national benchmark. India does not have a single nationwide retail price for whisky. Alcohol pricing is shaped state by state through excise duties, local levies, registration fees, label approvals, distribution costs and retail margins. Because of that system, the same bottle can carry different prices across state borders, and changes in import duties do not pass through evenly or immediately. That makes the reported 10%-15% decline important, but still incomplete as a measure of the broader market. The figure comes from a secondary source and does not represent a weighted national average. No official all-India retail price series for Scotch was published alongside the report, and there are not yet post-agreement figures on sales volumes, revenue growth or market share changes that would show how consumers are responding. The structure of India’s alcohol market also means companies may choose to pass on only part of the tariff benefit. Importers and brand owners can use lower duties in several ways: cutting shelf prices to drive volume, protecting margins in high-tax states, funding promotional spending, or adjusting product mix toward higher-value labels. State governments may also influence the final outcome through local tax policy or administrative delays. In some cases, older inventory that entered the market before the tariff reduction may still be sold at earlier price levels before newer shipments appear at lower prices. For Scotch producers, India has long been seen as one of the most promising growth markets but also one of the hardest to enter at scale because of tariffs and regulation. The reduction to 75% does not remove those barriers, but it materially changes the economics of selling imported whisky in the country. A further glide path toward 40% over the next decade gives international suppliers more room to plan pricing, marketing and distribution strategies with greater certainty. What happens next will depend on how widely the current price cuts spread and whether consumers respond in enough numbers to change buying patterns. Retail pricing in more states will be closely watched over the coming months, especially in large consumption markets where Scotch has traditionally been confined to higher-income drinkers. For now, the reductions in Maharashtra, Rajasthan, Goa and Uttar Pradesh are the clearest sign yet that the trade pact is beginning to affect what Indian consumers pay for imported British whisky.

The Perthshire-based Kythe Distillery, has announced that it has begun production of its single malt whisky, marking a return to heritage brewing and distilling techniques inspired by, and informed by, traditional Highland Scotch production. With construction beginning in 2024, Kythe – a Scots word meaning ‘to show, demonstrate or prove’ – is a concept 14 years in the making. The distillery has been established and driven forward by three close whisky friends: Angus MacRaild, Jonny McMillan and Aaron Chan, all of whom are known in the whisky industry for their work across a range of brands, companies and clubs over the past two decades. The distillery was born from the trio’s shared passion for reviving historic practices used by brewers and distillers around 60 years ago. At the heart of Kythe’s philosophy is a desire to prioritise the character of the spirit above the efficiencies and commercial pressures of modern whisky production. Located at Hills of Bendochy Farm, a working farm near Blairgowrie, Kythe Distillery occupies two former farm barns. The site incorporates a mash house with a one-tonne mash tun, a 6,000-litre wash still, a 4,000-litre spirit still and on-site warehousing, all converted from existing farm outbuildings. Annual production is targeted at 60,000 litres of pure alcohol (LPA). The team has deliberately selected a combination of heritage processes and barley varieties in an attempt to recreate elements of the character associated with mid-20th-century Scotch whisky. One of the most distinctive and challenging aspects of Kythe’s production is its use of direct wood fire beneath the wash still. The technique draws directly on distilling methods used during the 1950s and 1960s and makes Kythe one of only a small number of whisky distilleries worldwide to use wood to directly fire a wash still. The process can reach temperatures in excess of 800°C, and the team believes that this contributes to a richer, more distinctive and textured spirit. Kythe primarily uses Maris Otter barley, much of which is grown on the farm within sight of the distillery, helping to embed a strong sense of place in the production process. All of the spirit currently produced is made using low-yielding, protein-rich Maris Otter, with other heritage barley varieties planned for the future to build a diverse and characterful inventory. All of Kythe’s barley is floor malted. The distillery also uses traditional wooden washbacks, allowing fermentation to run for up to two weeks and providing greater scope for flexibility and experimentation. Kythe has returned to the traditional practice of sourcing yeast from brewing, working with Scotland’s oldest working brewery, Belhaven, to pitch spent brewer’s yeast for all fermentations. Following archival research into historic Scotch malt whisky production, the distillery also co-pitches with the original 1950s pressed M-strain distiller’s yeast. The aim is to create a rich, exotic fruit character in the matured spirit, characteristic of old-style Highland Scotch whisky. Kythe is now laying down its spirit, primarily in refill ex-Bourbon and Sherry casks, which will be matured on site at the distillery. The team anticipates bottling its first release in around eight years, although the whisky will be released only when they believe the spirit is truly ready. Commenting on the announcement, Angus MacRaild, Whisky Maker, said: “Kythe is a project to make old-style Highland malt whisky without compromise; to create something beautiful. We believe efficiency is the enemy of character. We want to create a spirit that is second-to-none in terms of texture and flavour, using past traditions to take today’s whisky forward. When we first explored building our own distillery, we realised that some of the techniques that are no longer used are fundamental to the development of spirit character. Modern-day automation has meant the focus has shifted towards volume and cost-saving initiatives rather than exceptional, distinctive flavour.” “It’s incredibly challenging to work with direct wood fire; there’s a lack of control, uncomfortable working conditions and, at its heart, it’s messy. But what we do see as a result of our persistence is a spirit that is reviving lost flavours for the future. We are creating something different at Kythe and hope that the whisky community will love what we are trying to do and the spirit that we are making for them.” Jonny McMillan, Distillery Manager, added: “Kythe is born of a love for old-style whisky and a lost lexicon of flavours that has largely disappeared from modern whisky making. It is a huge labour of love for us.” “From finding the site to conceptualising our processes and beginning production, it’s no mean feat starting a distillery. To make matters more challenging, we’ve added old, highly labour-intensive processes. However, that’s the charm of Kythe. We don’t want to take any shortcuts with our spirit. It will take longer to produce and be more costly, but we are doing this to create something special and rekindle a past chapter in Scotch whisky making.” “This has always been about taking our own path to pay homage to brewing and distilling techniques that have been left behind in the modern age of whisky making. And don’t expect a gift shop any time soon.” Later this autumn, the distillery will offer whisky lovers the opportunity to purchase a cask of their own Kythe spirit. Leave a comment

Global demand for Scotch whisky has slumped, causing distilleries to pause production across Scotland to avoid adding to the glut of supply known as a “whisky loch” – the equivalent of a “wine lake,” according to The Guardian. There was a 15-year boom in Scotch whisky – made exclusively in the U.K. country of Scotland – that was turbocharged by the COVID-19 pandemic. But now, economic pressures and falling rates of alcohol consumption, especially in the affluent countries that account for the majority of Scotch consumption, has put demand on the rocks. The Spirits Business reports that the community-owned GlenWyvis Distillery in the Highlands announced on September 23 that financial troubles had led to it appointing administrators after failing to secure funding to continue trading. At Cameronbridge, Diageo’s workers last week began strike action to protest against the company’s plans to cut hundreds of jobs across its operations in Scotland. Diageo produces about one in three bottles of Scotch globally, including Johnnie Walker. The Guardian says that dozens of Scotland’s 156 active distilleries are rumored to be up for sale. The Scotch industry was already in trouble before U.S. President Donald Trump pledged to remove tariffs on Scotch exports to the U.S. after the King and Queen’s state visit to the White House in April. According to the Scotch Whisky Association, Trump’s “liberation day” tariffs in April 2025 resulted in a 15% fall in Scotch exports to the U.S. RELATED CONTENT RELATED VIDEOS Timely, incisive articles delivered directly to your inbox.