Kentucky bourbon maker accused by family members of secretly filming them having sex: lawsuit
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He’s no angel.
A Kentucky bourbon maker was removed as CEO of a major whiskey group after being accused by family members of secretly filming them having sex at his home, according to a lawsuit.
Wes Henderson was fired from his position as CEO of TKC Distilling, which owns the Kentucky Castle and True Story Whiskey, after a lawsuit filed by relatives alleged that they discovered 15 hidden cameras recording them while they stayed at his house near Melbourne, Fla., in June 2025.
According to the lawsuit, the family removed the cameras and their SD cards, and watched the footage, “which captured intimate acts as well as images of themselves in various stages of undress and using the restroom,” according to the Lexington Herald Ledger.
“The cameras also captured the defendant, Wes Henderson, having sex with other women (not his wife). Upon information and belief, the cameras captured other adults having sex, as well as footage of what appeared to be a homeless individual, potentially a minor, who happened to be carrying a portable medical device, using the restroom,” according to the filing.
Henderson’s horrified family then handed over the cameras and recorded footage to police, according to the Lexington Herald Ledger.
The group alleged they told their relatives and Henderson’s wife, who “gave (them) permission to sweep their Oldham County, Kentucky home for similar hidden recording devices,” where they claim another 15 similar cameras were discovered, according to the lawsuit.
No criminal charges have been filed against Henderson, and the 60-year-old Bourbon Hall of Fame member refuted the allegations made against him.
“Wes unequivocally denies the allegations in the lawsuit. It is our understanding that the complaint will be voluntarily dismissed,” his lawyer said on Friday.
“If that does not happen, he is prepared to vigorously defend himself.”
After terminating Henderson from his role, TKC Distilling installed his son, who previously served as the company’s COO, as the new CEO, according to a statement released Saturday, as per WLKY.
Henderson is also taking an unpaid leave of absence from his role as deputy coroner in Oldham County, advanced coroner David Pendleton told WLKY.
A former firefighter, Henderson founded of Angel’s Envy bourbon and sold the brand to Barcardi Limited in 2015 for a reported $150 million.
He purchased the Kentucky Castle, an 110-acre estate in Versailles that boasts amenities like a hotel, farm-to-table restaurant, spa and event space, for $19 million in 2023 — and had plans to build a $92.5 million distillery, which have since been halted, according to The Oldham Era.
TKC Distilling said it would be investigating the allegations.
“The company remains committed to addressing the matter with responsibility and to ensuring that the investigation is conducted thoroughly and fairly,” the company said in a statement.
Google News（Scotch/Distillery）｜原題：I Tasted the Oldest Scotch Whisky Ever Released. It Completely Surprised Me. - Esquire Singapore
The Balvenie 推出蒸餾於1931年、熟陳88年的 The Balvenie 88，成為有史以來最老的蘇格蘭威士忌，打破去年 Gordon & MacPhail 推出的85年份 Glenlivet 紀錄。此酒僅裝瓶17瓶，由藝術家 Daniel Arsham 設計限量水晶瓶，售價未公開。品飲筆記呈現蜂蜜、甜瓜、乾草與焦糖的複雜風味，意外地清新明亮。同時推出 12年與15年副牌酒款供市場購買。
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The late May morning sun doesn’t mitigate the chill in the Scottish air as I step into a warehouse numbered 24. Inside, the temperature drops another 10 degrees. It’s appropriately moody for a dunnage built a century ago; particulate drifts through sparse beams of light, the aroma of whisky-soaked oak sits heavy, and wooden stairs creak underfoot as I climb to the second floor. Here stands The Balvenie’s malt master, Kelsey McKechnie, lit by a pin light. Beside her, the artist Daniel Arsham is washed in the same pale hue. A short, mysterious video plays, scored to a crescendo that would not be out of place in a Hans Zimmer film. Once it ends, servers approach from the rear of the warehouse, each balancing a tray of fluted drams.
The theatrics are warranted. I’m about to taste the oldest Scotch whisky ever released for sale: The Balvenie 88.
Several houses have battled for the title of “oldest Scotch.” Just last year, Gordon & MacPhail bottled a whisky from The Glenlivet that was aged for a 85 years, setting a benchmark that displaced The Macallan's 84-year-old from its 2024 Time:Space collection.
Now we have The Balvenie 88, which was distilled way back in 1931. At the time, Scotland was two years into a Depression that was gutting its core industries; many distilleries shuttered or ran on skeleton crews. Those at The Balvenie who poured new-make spirit into a cask numbered 239 on 5 March, 1931, had ample reason to doubt there would ever be a market for what they were laying down. Yet cask 239 spent decades of its dunnage life innocuously maturing with other casks, McKechnie tells me. Only a handful of workers were aware of its destiny.
“It takes a lot of foresight and flexibility to be able to hold onto casks this long,” she says.
After nearly eight decades, the whisky left cask 239, a large sherry butt, and was moved into a smaller cask for its final 10 years of aging. When it turned 88 in 2019, the liquid was transferred into glass vessels where it resided for seven more years until the distillery decided the time was right to release it.
The Balvenie 88 was bottled at 86.4 proof, “the perfect balance between the flavour of the spirit and cask,” McKechnie says. When I finally take a sip, I’m not surprised to find the whisky transcendent. The nose opens on honey, melon, and hay. Behind them, green apple and toffee awaken, old oak arises from underneath, and a floral lift runs over the top. On the palate, I taste sweetness and salinity before warm leather and oxidised, sherried oak take over. A light pop of peat blossoms mid-palate then fades quickly back into honey. The finish carries petrichor and moss and a honey-nut-cereal note that outlasts everything else. What’s most surprising is how fresh and bright the liquid is. It’s jammy and juicy. The age is detectable, though it's never overly tannic. It drinks with a vibrancy that the 85-year-old Glenlivet did not possess when I tried it.
Such a beautiful liquid demands a beautiful presentation. The whisky is housed in a traditional hand-blown, gold-gilded crystal decanter, which fits into a sculpture designed by Arsham. He layered on eight tiers of hand-patinated bronze, one per decade, an homage to the oxidation he saw creeping across the copper stills while touring the facility. The back side features 88 layers of oak, and the bottle sits on a copper disc culled from a decommissioned distillery still.
Odds are low you’ll encounter The Balvenie 88 in the wild. Only 17 bottles exist, and most have sold to collectors at an undisclosed price. There’s no extra liquid, either. McKechnie has just one 50 millilitre sample bottle for herself—and only half is left.
Thankfully, the team is bringing a bit of its magic to a wider market through two sister releases, a 12-year and a 15-year. The Balvenie 1931 Collection 12-year was rested for six months in bodega sherry and is bottled at 95 proof. The whisky gives notes of sweet cereal with toffee and honey following and light spice through the middle; sherry shines at the edges without taking over. The Balvenie 1931 Collection 15-year—95.6 proof—is a one-time travel retail exclusive. That extra three years of ageing pushed the expression toward candied territory, with a warming toffee and caramel depth the 12-year doesn’t have.
As for The Balvenie 88, it’s unclear how long it will remain the world’s oldest Scotch. Would The Balvenie team only release something as special as this if they knew they could best it?
“We always aspire to compete with ourselves,” McKechnie says. “I want to continue to release older and older whiskies if the flavour’s right.”
Which begs the question: Is there a 100-year cask secretly mingling in a warehouse somewhere?
“I already asked her that,” says Arsham. “She wouldn’t tell me, either.”
“Maybe I’ll see you in five years,” she says with a smile.
Sansibar has just released a 15th Anniversary series. They have been on our radar since 2013 or so, first with the grey / gold labels, then Samurai releases, Highland clans and many more.
It looks like they’ve kept aside some nice casks for this celebration: Clynelish 1993 and Glentauchers 1996, and then some 20+ year old Bowmore and Tamdhu.
Clynelish 32 yo 1993 (47,2%, Sansibar ’15th Anniversary’ 2026, first-fill bourbon barrel #11097, 131 btl.)
Nose: everything we hoped for. Big beeswax, propolis, some pollen. Later also roots, sunflower oil and dried herbs. Underneath we find red apples, light papaya and sweet tangerines. Subtle chalky / yoghurty hints too.
Mouth: extremely unctuous and oily. Creamy bananas, more papaya, ripe starfruit and hints of rice pudding, albeit toned town a little by the generous mineral notes, hints of chalk and black tea. Then drying tobacco notes. Hints of walnuts, waxes, with herbal notes that evolve towards cough medicine.
Finish: long, now more on drying leathery notes and dried herbs, along with some citrus, pine needles and mint.
We’ve had similar casks from the same range and they have all been excellent. The price is high. Already seen at DeinWhisky for instance.
Glentauchers 30 yo 1996 (47,5%, Sansibar ’15th Anniversary’ 2026, first-fill bourbon barrel #4255, 147 btl.)
Nose: fruitier than the Clynelish, with juicy nectarine, stewed berries and pears, along with greengage jam, dried flower petals and honeyed notes. Maybe a drop of mead. Then we get a balanced hint of polished oak, and indeed also a waxy side.
Mouth: very vibrant, with a big fruity core. Apricot, hints of muscat grapes and yellow plums, countered by some white peppery notes. Then vanilla custard, mulberries and some drying herbal notes.
Finish: medium to long, with the same oily fruits, mixed with oak and subtle herbal elements.
Marked a little by the oak, but the generous fruitiness makes up for this. A great old Speysider with a beautiful character. Score: 90/100
Bowmore 21 yo 2005 (50,5%, Sansibar ’15th Anniversary’ 2026, first-fill bourbon barrel #5944, 288 btl.)
Nose: it takes off on medicinal notes, light menthol and lemon verbena. Light seaweed and slightly sweet peat smoke too. Whiffs of vanilla and shortbread. After some time it starts showing some orchard fruits, but maybe not as much as similar casks.
Mouth: now the tropical fruits appear. Mango, passion fruit syrup, some pineapple. It mixes nicely with zesty citrus notes (grapefruit), more minty notes and slightly austere herbs. Mineral hints (wet rocks), seashells and cold ashes towards the end.
Finish: long but less complex, with minty smoke, citrus notes and something of chrysanthemum.
A nice example of the regained fruity quality of Bowmore, here leaving more room for the coastal and maritime side as well. Easy to recommend. Score: 89/100
Tamdhu 20 yo 2006 (53,2%, Sansibar ’15th Anniversary’ 2026, sherry puncheon #3102, 291 btl.)
Nose: the first impression makes me think of a sherry bodega, already a good sign. Caramelized hazelnuts and cashews, along with bramble and redcurrant. Then dusty almonds, dried figs and hints of cocoa dusting. Hints of old coffee tins in the background.
Mouth: more on baking spice now (nutmeg, cinnamon, ginger), with more hazelnut and walnut, along with herbal tea. Cocoa, even a hint of mole sauce (spiced chocolate) and cigar boxes. Then creamy nougat. Overall more on the dark side.
Finish: medium to long, with more of these mature wood notes, dark cocoa and subtle spice.
This Tamdhu gives us a sense of true old sherry casks, a bit more on the dry side of the spectrum. Score: 88/100
It seems that The Whisky Agency has worked on an extensive series of ‘friends’ bottlings. A lot of them are celebrating anniversaries as well, like The Nectar, Sansibar, Whisky Agents…
I have a dozen samples waiting and I decided to go for Bowmore first. Three Bowmores from the same era, with similar ABV’s.
Bowmore 22 yo 2004 (49,2%, The Whisky Agency for ARen Trading 2026, first-fill barrel)
Nose: starts mineral, on salt-laden sea air, along with some bread dough. There’s also lime, gooseberries, with flashes of pineapple and passion fruit syrup. Plenty of lemon liqueur and a hint of dried herbs and mint. After a while a hint of wax candles appears. Only very subtle smoke here.
Mouth: very round and oily. Lots of citrus fruits (lemon and grapefruit) with warmer hints of papaya, mango and vanilla. Then back to oyster brine and mineral notes, as well as herbal notes and light peat. Delicate candied ginger in the background. Becoming more zesty as it fades.
Finish: medium length, still fairly delicate but perfectly balanced. Echoes of bright fruits, minerals and seaweed.
Immaculate Bowmore with a very bright nose and a lovely elegance. I can already say this was the most delicate of this session. ARen Trading (Michael Hsieh) is in Taiwan but I noticed some bottles are also available in Germany.
Bowmore 17 yo 2008 (49,2%, The Whisky Agency for Whisky Agents 2026, refill sherry hogshead)
Nose: just a bit more on the warm side. Instead of the sauvignon-like notes there are nice peachy notes joining the limes and apples. Perhaps a hint of clay and chalk underneath, as well as light engine oil. Later also a hint of tangerine and subtle vanilla. Rounder and slightly more weighty than the 2004.
Mouth: this one is more full-bodied. It offers a nice waxy feel and more coastal elements than the 2004. At the same time it brings some tropical notes to the table, especially mango I’d say, along with a syrupy passion fruit flavour. Then also a dash of saltwater, some seaweed and citrus zests.
Finish: longer, with a peppery warmth coming forward, minerals and still this tropical fruitiness.
Pretty excellent. There’s no real sherry here but somehow it added some richness and weight. Add to this some pronounced tropical notes on the palate and you have a great modern Bowmore. I’m not sure whether this is sold out or still to appear online. Score: 91/100
Bowmore 20 yo 2006 (51,9%, The Whisky Agency for The Nectar 2026)
Nose: closer to orchard fruits again. Pears and peaches up front. Also oranges and the almost fragrant side of mangosteen. More vanilla and sweet malty notes as well. Overall the closest to Irish whiskey perhaps. By now we’ve almost become immune for the peat that must be inside – hardly noticeable.
Mouth: tropical notes again – mango and passion fruit compote. This mixes with elegant smoky notes and subtle floral elements. Then some balanced oak spice while the coastal hints and brine are less pronounced than in the others.
Finish: long, more floral than the others, with lingering fruits and hints of iodine.
Hard to pick a favourite here – all three are worth checking out. They all have a similar amount of tropical fruits so it comes down to personal preferences. This one seems to be sold out (at Broekmans at least). Score: 90/100
Google News（ウイスキー）｜原題：【スーパーホテル30周年記念・宿泊者無料】宮崎県諸塚村のナラ材を使用したオリジナル限定ウイスキーを全国のスーパーホテル - ニコニコニュース
（僅標題資訊）日本連鎖飯店 Super Hotel 為慶祝30週年，推出採用宮崎縣諸塚村楠樹材釀製的原創限定威士忌，全國 Super Hotel 分店房客可免費品嚐。此舉展現飯店與當地食材結合的行銷策略，並透過威士忌體驗增進賓客的飯店印象。
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Google News（ウイスキー）｜原題：ハイランドパーク×ライラ・ゴハー、17年熟成の限定シングルモルト - therakejapan.com
Highland Park 與紐約藝術家兼創意總監 Laila Gohar 推出聯名限定款 17 年單一麥芽威士忌。Gohar 曾與 Hermès、Prada、Comme des Garçons 等頂級品牌合作，此次以個人記憶與埃及根源為靈感。首席調酒師 Mark Watson 試飲 80 多桶原酒，挑選能喚起她埃及回憶的風味特徵，經 11 年美式橡木桶熟成後，再用活性強的第一次填充美式橡木桶進行最終熟成。酒質呈現明亮果香與甜感為主，伴隨橙花、皮革、溫暖香料、香草與 Highland Park 招牌泥煤煙燻。包裝由馬德里藝術家 Sylvia Getz 設計，隨附 Gohar 親筆撰寫的故事代替傳統品飲筆記。
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Saturday, October 3rd, 2026
ハイランドパーク×ライラ・ゴハー、17年熟成の限定シングルモルト
ハイランドパークから、ニューヨークを拠点に活動するアーティスト／クリエイティブ・ディレクター、ライラ・ゴハーとのコラボレーションによる17年熟成シングルモルト〈Between You & I by Laila Gohar〉が登場した。
エルメス、プラダ、コム デ ギャルソンなど、名だたるファッションブランドから作品を依頼されてきたライラ・ゴハー。食を素材に、アート、デザイン、ファッション、パフォーマンスを横断する彼女が、今度はウイスキーの世界に足を踏み入れた。今回のウイスキーづくりで手がかりとなったのは、ゴハー自身の記憶とルーツだった。マスター・ウイスキー・メーカーのマーク・ワトソンが80樽以上をテイスティングし、その中から彼女のエジプトでの記憶を呼び起こすようなフレーバーを持つ樽を選定。リフィル樽で11年間熟成した原酒を、活性の高いファーストフィルのアメリカンオーク樽で最終熟成している。
味わいは、明るい果実味と甘みをベースに、オレンジブロッサム、レザー、温かみのあるスパイス、バニラが重なり、ハイランドパークらしい繊細なヒースピートのスモークが続く。ゴハーはテイスティングの際、レザーからカイロの博物館、オレンジブロッサムからアンダルシアの中庭、バニラから夜の火山を思い浮かべたという。
そのイメージはパッケージにも反映されている。ビジュアルを手がけたのは、マドリードを拠点とするアーティスト、シルヤ・ゲッツ。さらにブックレットには、一般的なテイスティングノートの代わりにゴハー自身による短い物語を収録した。
食を素材にアート、デザイン、ファッションを横断するゴハーの感性を、ハイランドパークのウイスキーづくりへ落とし込んだ一本だ。
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Google News（ウイスキー）｜原題：【第159弾】"山崎18年”が再登場。ウイスキーくじ最新弾が10月2日より販売開始 - ニコニコニュース
（僅標題資訊）日本Suntory推出威士忌主題刮刮樂第159彈，山崎18年（Yamazaki 18 Year Old）時隔多期後再度成為獎品。新一期刮刮樂將於10月2日開始販售，預計持續吸引日本威士忌愛好者與收藏家的關注。山崎18年因年份限制與稀有性，每次重新登場都引發搶購熱潮。
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Google News（ウイスキー）｜原題：【島本町】10月4日まで！「ウイスキー100年フェスティバル」が桜井駅跡史跡公園にて開催中。現地の様子をレポート！ - 号外NET 高槻市・島本町
日本威士忌蒸餾所建設100週年紀念活動「第4回 ウイスキー100年フェスティバル in 島本」正在大阪島本町舉辦，至10月4日止。本次活動以百人一首愛戀和歌為主題，邀集各地調酒師以威士忌雞尾酒詮釋古典和歌意涵。現場提供飲比票券制（3杯3,000～3,500日圓），設有運氣抽籤環節。此外尚有美食攤位供應，非酒類愛好者亦可享受歷史公園氛圍。活動地點鄰近JR島本駅，交通便利。
Google News（ウイスキー）｜原題：ウイスキー「白州 2026」と日本ワイン「登美の丘 甲州」のセットをAmazonが“2万3540円”で抽選販売 - グルメ Watch
Amazon.co.jp推出Suntory Single Malt Whisky白州 Story of the Distillery 2026 EDITION與SUNTORY FROM FARM登美之丘甲州2023的套組，採招待制抽選販售，售價2萬3540日圓（約台幣4,800元）。套組內含700mL白州威士忌及750mL甲州白葡萄酒各1瓶，價格等於兩款商品單品定價總和。消費者需在Amazon商品頁點選「招待をリクエスト」按鈕參加抽選，獲選者將收到邀請信，須在72小時內完成購買。
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ニュース
ウイスキー「白州 2026」と日本ワイン「登美の丘 甲州」のセットをAmazonが“2万3540円”で抽選販売
2026年10月3日 16:00
Amazon.co.jpは、ウイスキー「サントリーシングルモルトウイスキー白州 Story of the Distillery 2026 EDITION」と、日本ワイン「SUNTORY FROM FARM 登美の丘 甲州 2023」を1本ずつ組み合わせたセットを、招待制で販売（抽選販売）している。
当選者への販売価格は「2万3540円」。白州 2026の1万7600円（サントリー公式の抽選販売と同じ価格）と、登美の丘 甲州 2023のサントリー公式オンラインショップでの価格5940円を合わせた額と同じになる。
なお、白州 2026は単品でも1万7600円で抽選販売を実施している。
※価格は本稿執筆時点
サントリーフロムファーム 登美の丘 甲州・白州 Story of the Distillery 2026
価格： 2万3540円
内容：
・「サントリーシングルモルトウイスキー白州 Story of the Distillery 2026 EDITION」（700mL）
・「SUNTORY FROM FARM 登美の丘 甲州 2023」（750mL）
※Amazonの画面で招待制抽選販売以外の商品が表示されたら、価格情報の下にある「Amazonの他の出品者」をクリックして「出荷元/販売元」が「Amazon.co.jp」のものを選択
Amazonの抽選販売には、商品ページにある注意事項を確認のうえ「招待をリクエストする」ボタンを押下することで抽選に応募できる。リクエスト後は待つ形となり、登録したメールアドレスに「おめでとうございます。招待者に選ばれました」という件名、「招待リクエストをお送りいただき、ありがとうございます。お客様は、招待販売の招待者に選ばれました。（商品名）をご購入いただけます。」と本文に記載された招待メールが届いた人のみ、72時間以内であれば購入することができる。
サントリーシングルモルトウイスキー白州 Story of the Distillery 2026 EDITION
価格： 1万7600円
容量： 700mL
アルコール度数： 43度
テイスティングノート：
［色］明るい琥珀色
［香り］パイナップル、バニラクリーム、焙じ茶
［味わい］軽快、やわらかで和三盆の様な甘やかさ、かすかな苦味
［余韻］熾火（おきび）の煙、ほろ苦さ
SUNTORY FROM FARM 登美の丘 甲州 2023
価格： 5940円（サントリー公式オンラインショップ）
容量： 750mL
アルコール度数： 12度
タイプ： 白・辛口
ぶどう品種： 甲州（登美の丘ワイナリー自園産100％）
A building that once made, stored and repaired whisky barrels is back in business, although the inventory now includes fountain pens, knitwear, jewellery and black truffle maple syrup.
The Cooperage Marketplace is now open inside Toronto’s Distillery Historic District, transforming 4,305 square feet of an 1860s building into a shared shopping space for seven independent, founder-operated Canadian businesses.
The name reaches directly into the building’s history. A cooperage was where barrels were made and maintained, an essential job for a site built around the Gooderham & Worts distilling operation.
More than 160 years later, the barrels have given way to boutiques.
Three existing Distillery District tenants have expanded into larger spaces inside the marketplace, while four additional businesses have joined them. Individual retail footprints range from 115 to 1,030 square feet.
“The opening of The Cooperage Marketplace marks a new approach to retail here at The Distillery District,” said co-owner John Berman. “It creates an accessible opportunity for artisans, makers and boutique retailers to have a physical space within a premier destination, while giving visitors a new way to experience the site.”
The concept is designed partly as an incubator for smaller businesses, giving independent brands a physical storefront while placing several of them together in one destination. The Distillery District is already planning to bring the model to additional locations on the property.
The building itself may be the marketplace’s most unusual tenant.
Architect and Distillery Historic District co-owner Jamie Goad led an adaptive design that deliberately keeps evidence of the structure’s age visible. Rough masonry remains rough. Chipped surfaces were left alone. Original plaster dating to 1863 can still be seen against exposed brick.
Look up and the timeline continues.
Original timber ceiling beams remain in place, including some carrying signs of charring from an earlier fire. Ductwork installed in 1983 has also been retained, while the newer wood-framed retail units stop short of the original ceiling so the historic structure stays visible.
“This is the same approach we took when we first opened The Distillery District in 2003,” Goad said. “As an architect, the focus has always been on working with what’s already there, not trying to make it perfect, but allowing the building’s history to remain intact.”
Even the new windows look backward. Nine-foot-tall replacements were made by Mennonite craftspeople near Kitchener, Ont., using archival photographs to recreate the originals. Three historic vaults discovered during renovations were preserved and incorporated into retail units.
The result is less a polished-over restoration than a building allowed to show its work.
Visitors can enter The Cooperage Marketplace from 6 Trinity Street or 52 Gristmill Lane and travel through connected hallways before emerging from the opposite side. Access is also available through the neighbouring Yummi Candles shop.
Inside, the businesses cover a deliberately eclectic stretch of retail.
Toronto Pen Shoppe carries fountain pens, inks and notebooks. Orso Activewear makes sustainably produced athletic and loungewear using repurposed fishing nets and plastic bottles, while Millicent Vee Knits sells handcrafted legwarmers, hats, shawls and ponchos after nearly 20 years at The Distillery District.
KINDSUNDAY specializes in stainless steel jewellery, layering pieces and customizable charms. Lilith’s Garden works with hand-dyed and upcycled clothing, accessories and salvaged vintage jewellery, while Love, Calista focuses on personalized handcrafted gifts, jewellery, accessories and engraving.
Then there’s Kovacic Truffles, where the offerings include Serbian and Croatian white and black truffles, caviar, specialty olives and that particularly Canadian-sounding collision of luxury ingredients: black truffle maple syrup.
The Cooperage joins a Distillery District that now contains more than 90 shops, restaurants, patios, galleries, theatres and other experiences across its pedestrian-only streets.
Its newest addition manages a neat trick. A space built for Toronto’s whisky industry in the 1860s is once again supporting small businesses, only this time nobody needs to know how to repair a barrel.
Brands
Adie Broswon Group launches Kingpin Whisky
New whisky blends malt and Indian grain spirits at accessible price points
NEW DELHI: The Kingpin has entered the building. Adie Broswon Group has launched Kingpin Whisky across Delhi, Punjab and Chandigarh, expanding its spirits portfolio as it looks to tap India’s growing whisky market.
Positioned around the brand promise “Live Bold. Drink Bold.”, Kingpin is aimed at a new generation of whisky consumers seeking a balance of bold character, contemporary branding and accessible pricing.
The whisky is made using a blend of choicest malts and Indian grain spirits, combining the depth associated with malt whisky with the smoother character of grain spirit. The liquid undergoes a maturation and filtration process intended to deliver a bold but balanced profile.
Kingpin’s flavour profile is led by smoky notes, with hints of tobacco and honey, followed by a smooth and lingering finish. The brand has been designed to appeal to consumers looking for a whisky with a distinct character that can work across different drinking occasions.
The launch comes as India’s alcoholic beverages market continues to expand. According to IWSR data cited by the company, India’s beverage alcohol volume grew 4 per cent in 2025, while Indian whisky volumes also increased by 4 per cent.
Adie Broswon Group is seeking to use this market momentum to build Kingpin as a differentiated proposition in the competitive Indian-made foreign liquor (IMFL) whisky segment.
The brand’s visual identity uses royal blue and gold, with a crown-inspired Kingpin insignia designed to create a distinctive presence on retail shelves. The positioning combines aspirational cues with an emphasis on wider accessibility.
Kingpin will be available in seven pack sizes: 1,000 ml, 750 ml, 500 ml, 375 ml, 180 ml, 90 ml and 60 ml. The broad range is intended to allow the brand to cater to different markets, consumption occasions and price points.
The 750 ml bottle is priced at Rs 500 in Delhi, Rs 530 in Chandigarh and Rs 750 in Punjab.
The Kingpin launch forms part of Adie Broswon Group’s broader strategy to develop and scale its own alcoholic beverage brands alongside its existing brewing and distillation operations.
Headquartered in Delhi NCR, the group has interests spanning sugar, brewing, distillation and renewable energy. Its operations include a 170-acre agro-industrial complex in Kiri Afgana, Batala, comprising a sugar mill, three distilleries and a brewery.
The group has more than 6,000 professionals and operates under the philosophy “Victory in Every Field”. It continues to build on the legacy of late S. Hardeep Singh Chadha under the leadership of Jasdeep Kaur Chadha.
With Kingpin, the group is betting on a combination of product character, contemporary branding and multiple price points to carve out space in India’s crowded whisky market.
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Google News（Whisky 綜合）｜原題：What does luxury mean when it comes from India? Radico Khaitan’s Kunal Madan on how Rampur Indian Single Malt challenged global perceptions of Indian whisky, the rise of premiumisation and why a new generation is choosing to drink better, not simply d - LinkedIn
Radico Khaitan 執行長 Kunal Madan 在媒體訪談中探討印度威士忌的奢侈定義。Rampur Indian Single Malt 成功挑戰全球對印度威士忌的刻板印象，推動威士忌市場從量轉向質的升級趨勢。新世代消費者更注重品飲體驗與故事性，品質敘事成為品牌差異化的關鍵。此趨勢反映出亞洲威士忌市場的成熟化，對台灣愛好者而言意味著印度威士忌已成為與蘇格蘭、日本等傳統威士忌並肩的選項。
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What does luxury mean when it comes from India? Radico Khaitan’s Kunal Madan on how Rampur Indian Single Malt challenged global perceptions of Indian whisky, the rise of premiumisation and why a new generation is choosing to drink better, not simply drink more. Telecast Timing of Storyboard18 are Sat 8.30am & Sun 11:30am on CNBC-TV18 Watch the full conversation on the Storyboard18 and CNBC-TV18 YouTube channels. Delshad Irani Storyboard18 Amogh Dusad Gulshan Verma Amazon Ads
Premiumisation isn't just about quality; it's about storytelling. Indian whisky's narrative can reshape global perceptions, turning tradition into allure. The art of drinking is evolving, not just the drink itself.
Google News（Whisky 綜合）｜原題：Knob Creek 12-year Cask Strength review: Deep, strong and a little overrated? - USA Today｜僅標題
（僅標題資訊）美國威士忌媒體 USA Today 針對 Knob Creek 12-year Cask Strength 進行評測。這款波本威士忌以其深邃風味與高酒精度著稱，評測標題提出疑問該酒款是否存在被高估的情況，暗示可能在風味深度與高強度表現上有所保留。對關注美國波本威士忌品質與價值判斷的台灣愛好者具有參考意義。
By Fischer Genau DIGITAL MEDIA LEAD
Wildrye Distilling, already the most decorated craft distillery in Montana, is up for yet another award. This one might be the biggest. This year, USA Today selected Wildrye as one of 19 businesses up for its 2026 Best Craft Whiskey Distillery Award. People can vote for their favorite until Monday, Oct. 12, and the top ten will be announced on Wednesday, Oct. 21.
“We’re coming up on almost 14 years of blood, sweat and tears, and to be recognized is awesome,” Alan Edmondson, Wildrye’s head distiller, told EBS.
Wildrye, located in Bozeman’s Cannery District, was founded by Phil Sullivan and Matt Moeller in 2013, and ever since, its commitment to craft and local ingredients has garnered accolades and attention. Edmondson said that every ingredient used in Wildrye’s spirits comes from Montana except for the white American oak barrels they use to age their bourbon. For their signature spirit, the Five Drops Montana Straight Bourbon Whiskey, Wildrye exclusively uses Montana sweet corn from Moeller Nursery, a century-old family farm in the Bitterroot Valley. Their use of sweet corn instead of the more common field corn removes the green, grassy flavor found in many other whiskeys, according to Edmondson.
Wildrye also sells rye whiskey, gin, vodka, rum and a popular Apple Pie Liqueur, but the Five Drops bourbon is their flagship bottle. Five Drops has won numerous awards, including 2025 Sip Magazine’s Best of the Northwest Platinum designation, and that drink was a big reason Wildrye was selected by USA Today. Wildrye submitted Five Drops, along with four other products, to Sip Magazine in 2025, and all five earned awards. Later, one of Sip’s editors reached out to Wildrye to write an article about them, and that same editor was on USA Today’s expert panel for the 10Best Awards.
“We are proud of the things we make here, and getting to the point where we’re being recognized on a national level would be awesome for us,” Edmondson said.
Wildrye’s aging process
Wildrye has always taken a meticulous approach to growth. When the business launched, it occupied a tiny room tucked behind a brewery in the Cannery District. The room had a 100-gallon still and a short bar with eight chairs, and it basically functioned as a speakeasy. It was two years before they could even sell their signature drink, bourbon whiskey, because they had to wait for it to age in small, five-gallon barrels. In their fourth year, Wildrye moved into its current space, and the distillery still lives right next to the tasting room. Edmondson said they’re hoping to upgrade again soon to double the size of their still from 500 gallons to 1,000 gallons to increase production.
“We’ve had to slowly build, because you can’t spend all your money today to put whiskey in barrels that you’re not going to see cash on in four years,” Edmondson said.
As a small, local distillery, Wildrye has had to balance investment in future sales with financial reality. Wildrye sells in Montana, the Dakotas, Idaho and Wyoming, and they just expanded to Washington, but they still spend almost nothing on marketing outside of the state. If Wildrye is chosen for USA Today’s top-ten list, or if they win the award, Edmondson acknowledged that Wildrye might have a serious spike in demand.
“I’d love a big pop, like the USA Today thing, and now everybody in the country wants our stuff,” Edmondson said. “But I only have so many barrels sitting.”
Still, it’s a good problem to have. After 13 years of steady growth, Wildrye is enjoying the national recognition. Edmondson and the founders and staff at Wildrye have been encouraging their clients and followers to vote every day until USA Today’s window closes on Oct. 12. They will announce their top-ten craft whiskey distilleries and the winner on Oct. 21.
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Google News（Whisky 綜合）｜原題：Zach Bryan Wears “Free Palestine” Shirt During Gillette Stadium Show After Owner Robert Kraft Banned Macklemore From Performing - Whiskey Riff｜僅標題
（僅標題資訊）鄉村歌手 Zach Bryan 在 Gillette 球場演唱會上穿著政治性標語衣物表達立場。此舉可能與 New England Patriots 主人 Robert Kraft 先前禁止說唱歌手 Macklemore 登台的事件有關。
Google News（Whisky 綜合）｜原題：Miranda Lambert Delivers Nostalgic Cover Of Jim Croce’s “I’ll Have to Say I Love You in a Song” - Whiskey Riff｜僅標題
（僅標題資訊）鄉村音樂歌手米蘭達·藍伯特（Miranda Lambert）推出了對吉姆·克洛斯（Jim Croce）經典民謠〈I'll Have to Say I Love You in a Song〉的懷舊翻唱版本。此翻唱作品由Whiskey Riff媒體報導，顯示威士忌文化與音樂文化的跨界合作話題。
Google News（Whisky 綜合）｜原題：From a Pittston basement to the Whisky a Go Go: The story of Mere Mortals - Times Leader
（僅標題資訊）美國賓州樂團Mere Mortals於1991年成立於Pittston地區，從樂手Mark Kiesinger的家族地下室起家。樂團致力於創作原創音樂，融合搖滾、鄉村、雷鬼等多種風格，曾登上洛杉磯傳奇酒吧Whisky a Go Go演出，發行了三張專輯《In Search of Simple Things》、《Grin》和《Mondegreen Dreams》。樂團於2001年解散，但成員對賓州音樂界的貢獻持續深遠。
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Inducted Members: Eddie Appnel, Pat Flynn, Mark Kiesinger, Billy Lieback, Marko Marcinko, Austin “Buz” O’Malley
Throughout the 1990s, Mere Mortals carried the torch for homegrown Luzerne County bands that were dedicated to writing and performing original songs. Established in 1991 in the Pittston area, the group were proud creators and eager to pull from their vast pool of musical influences to experiment in the studio. Their solid trio of albums shows steady growth and consistent maturity, and represent one of the most profound catalogs in Luzerne County music.
While developing their sound from bassist Mark Kiesinger’s family basement, the members of Mere Mortals realized they had differing musical interests — in a good way. This spoke to the range of genres they were comfortable with working into their own music. Their influences stretched from rock and country to reggae and funk, and from the Police and U2 to the Beatles. Each member brought their own tastes to the table, and the lack of record label oversight allowed the band to freely explore.
Their debut album, In Search of Simple Things, was released in 1992 at a release party at the Staircase. Mere Mortals were resourceful from the start, recruiting experienced musician Rick Manwiller to produce the album at Rock Street Music in Pittston. With songs like “And It Goes Like This” and the title track, In Search of Simple Things received critical acclaim, and they shot a locally-filmed music video for “Cold (Still Life)” to support the album’s release.
The band’s thoughtful lyrics were clearly a standout element in the Mere Mortals experience, and the group’s songwriting received a nod of approval from Billboard magazine following their debut album’s release. Lead vocalist and acoustic guitarist Eddie Appnel and multi-instrumentalist Austin “Buz” O’Malley were Mere Mortals’ primary songwriters, but every member made significant contributions to each of their recordings. Appnel, in particular, had a strong backlog of lyrics, which he began writing as a teenager. Lead guitarist Pat Flynn was a classically trained musician, while Kiesinger and drummer Billy Lieback gave the band a powerful rhythm section.
As Mere Mortals found their local audience, they remained an anomaly in a sea of cover bands. When they would play a cover song during their live sets, they made a deliberate effort to choose songs that were not being played by any other band in the area. Following O’Malley’s departure from their ranks, Mere Mortals leaned into a more guitar-driven sound, but retained their creativity, which was made clear on their second album Grin, released in 1996.
The highlight tunes on Grin included “Funny Animals,” “Ashes On the Sea,” and “Goodnight Calabash.” These tracks and more received local airplay from disc jockeys like George Graham on WVIA and Mike Naydock on WZMT, and fans were able to enjoy them in person at local venues like Casey’s, Jitterbugs, and Market Street Square. The band’s high profile in Luzerne County demanded a mascot called Mr. Zern, as well as a “News of the Mere” newsletter for their most dedicated fans.
Mere Mortals opened for fellow local band the Badlees in 1997 at the F.M. Kirby Center for the Performing Arts, their first show with jazz extraordinaire Marko Marcinko behind the drumkit. With Marcinko on board, the band’s creative direction was altered once more, resulting in their most ambitious record yet: Mondegreen Dreams, produced by local music legend Jerry Hludzik. The album title refers to a phrase long associated with misinterpreted lyrics, and contains a number of the band’s most popular tracks, including “On My Dinosaur” and “Unreal.”
In the search for a record deal, Mere Mortals were taken on a cross country adventure to share their music with audiences outside of Northeast Pennsylvania. They performed in New York, Philadelphia, and at Los Angeles’ iconic Whisky a Go Go. They also played in Las Vegas for the Emerging Artists & Talent in Musical (EAT’M) Conference, Showcase and Festival. By 2001, Appnel had left the band, and the remaining members retired the Mere Mortals name shortly after.
Mere Mortals’ members have continued to enrich Northeast Pennsylvania’s music scene since the band’s dissolution. Collectively, they were local groundbreakers in their dogged devotion to performing their own original music in the face of local norms and quick monetization. In taking the more difficult path, the music of Mere Mortals has become eternal.
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Google News（Whisky 綜合）｜原題：Kim So-hyun, 18 Years Into Her Career Since Starting as a Child Actor, Reveals a Surprising Side: "I Like Whiskey—My Taste in Alcohol Is Macho" - 스포츠조선
[Sportschosun reporter Lee Ji-hyun] Kim So-hyun, a former child actor now in her 18th year since debut, revealed that she is a surprisingly enthusiastic drinker, quite unlike her familiar image.
On the 3rd, actors Kim So-hyun and Choo Young-woo appeared as guests on Yoo Yeon-seok's YouTube content. The two had worked together on the ENA drama Love Doctor.
As the three discussed travel and food, the conversation naturally turned to their drinking preferences. Kim So-hyun said she generally enjoys alcohol, adding, "I don't really have anything I avoid, but I like whiskey."
Her tastes were particularly distinctive. When asked which whiskey she liked, Kim So-hyun said she preferred smoky styles and mentioned Ardbeg and Laphroaig. She enjoys whiskeys with a strong peat aroma that makes them polarizing.
Kim So-hyun said people around her describe her alcohol preferences as "totally macho," drawing laughs.
Because Kim So-hyun began acting as a child, the public is accustomed to seeing her as a child actor, making her unexpected tastes all the more intriguing.
Kim So-hyun also revealed how she properly learned to drink. Recalling, "I was taught strictly by older female friends in my early 20s," she added, "I used to get drunk and go home, but now I've developed some know-how and learned how to survive company dinners."
She then introduced her own survival trick for company drinking gatherings, known as 'jjabaegi.' Kim explained that if you put ice and soju in a large glass, the ice melts over time and naturally dilutes the drink. More importantly, holding a large glass makes it look as though you are drinking heavily, so people around you stop urging you to drink more.
She said, "If you carry it around, it looks intense. Since people think, 'She drinks soju from a glass like that?' nobody tells me to drink any more," sharing a trick she actually uses at company gatherings.
Kim So-hyun gave Choo Young-woo, who said he simply accepts and drinks whatever alcohol is served at company gatherings, a firm warning: "You shouldn't do that." She then drew more laughs by passing on her "senior's know-how": you have to stick to one type of alcohol to survive until the end.
Kim So-hyun's down-to-earth personality also showed in how she spends time alone. She said she enjoys going out and eating by herself, revealing that she has visited not only conveyor-belt sushi restaurants alone but also Korean barbecue restaurants.
In particular, she said matter-of-factly, "I wanted to eat meat, so I went alone, and it was fine. I even cooked ramen." Yoo Yeon-seok asked, "Did you make a reservation pretending there were two of you and act as if the other person didn't show up? Or did you just walk in alone?" Kim So-hyun replied, "I walked in alone, confidently."
olzllovely@sportschosun.com
This article has been translated by GripLabs Mingo AI.
Google News（Whisky 綜合）｜原題：How to Make a Mane of Needles, the Rye Whiskey Negroni With a Prickly Edge - Robb Report
Mane of Needles 是Negroni系列鸡尾酒的创意变化，以黑麦威士忌为基酒，搭配Campari、甜味苦艾酒、Bénédictine 和 Fernet Branca。其中Fernet Branca虽仅0.25盎司，却赋予这款酒独特的刺激感——薄荷和番红花的侵略性风味在中段和余韵中产生「针刺」般的火花，将这款高酒精度（约3.5盎司伏特加当量）的烈性鸡尾酒从「好」升级为「伟大」。建议使用Bulleit Rye 黑麦威士忌和Carpano Antica 苦艾酒以获得最佳效果。
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Have you ever pet a porcupine? Well no, probably not. How about this—have you ever been within a few inches of a live wire, and felt the electric buzz of proximity in your skin? Or have you listened to a Nina Simone LP, the power of her voice spiked with the pops and cracks of the vinyl? Have you ever shaken hands with the devil himself?
The experience of drinking a Mane of Needles is a decently familiar one, but it can be a struggle to find something to compare it to. It is smooth and silky, powerful and bitter, complex and elegant, but it is suffused with tingly energy. It’s refined, but it crackles.
The Mane of Needles is an outer leaf on the family tree of Negronis. A Negroni, if you haven’t met, is what happens when you combine gin, Campari, and sweet vermouth; it is the unchallenged king of the bitter cocktails and a pinnacle of human achievement, mixological or otherwise. It is also a very versatile template, and you can riff on it in a few main ways. One is to change the base spirit—e.g. Mezcal Negronis, etc—which gives us the Boulevardier, made with American Whiskey instead of gin, one of the Negroni’s earliest and strongest children. The other way is to add things, hang more complexity on it; there’s a million of these, but one of our absolute favorites is the Autumn Negroni, invented at the late Chicago speakeasy the Violet Hour in 2011, which layers more bitterness on the classic cocktail like a fall outfit.
Collide these two ideas and you get the Mane of Needles. It starts with rye whiskey, for spice and broad oaky shoulders, which is combined with Campari and sweet vermouth. To this is added orange bitters, the herbal French liqueur Bénédictine, and Fernet Branca—an addition which, even at only a quarter ounce, is what gives the Mane of Needles its name.
This is a good drink without the Fernet. The orange bitters add a dry and zesty citrus character, and the Bénédictine brings a late-palate honeyed complexity that is warmed with baking spices. But it’s devil Fernet, with its aggressive menthol and saffron, that sharpens all the points into needles, and moves the drink from good to great. Fernet Branca is a brash and bitter amaro, but when used judiciously as it is here, it adds little prickly sparks to the mid-palate and finish, the flavor equivalent of the orange dots you see after a fireworks show every time you blink. It takes the strong chord of bitterness and raises its spine, a black cat of a cocktail, one that’s easy to like (assuming you’re good with bitterness) and not easy to forget. It’s a little like petting a porcupine. If you’ve ever tried such a thing.
Mane of Needles
- “Fat” 2 oz. Rye Whiskey (2.1 oz.)
- 0.75 oz. Sweet Vermouth
- 0.5 oz. Campari
- 0.25 oz. Bénédictine
- 0.25 oz. Fernet Branca
- 1 dash Orange Bitters
Add all ingredients to a mixing glass with ice. Stir briskly for 10 to 15 seconds, strain into a coupe or cocktail glass and garnish with an orange peel.
NOTES ON INGREDIENTS
Ratios: This is a boozy drink—the above measures 3.85 oz. and, because of the high-proof ingredients, is the equivalent of almost 3.5 oz. of vodka. What we did at the bar was to mix all the ingredients into a batch, and then pour 2.75 oz. of the batch (which is about 70 percent scale of the above recipe). If you plan on making a few of these I recommend it. Otherwise you can choose one of two paths: Either deal with the size of the drink, or start at 1.5 oz. rye and try to cut every other measurement by 30 percent as well. I realize this is an annoying instruction, and I apologize for it. Good luck.
Rye: This was specifically made with Bulleit Rye, which is a strong choice. Dickel will work as well. The 95 percent rye/5 percent barley mashbill from MGP really shines here—you can make it with a Kentucky rye, but the corn in the mashbill will stick out.
Vermouth: Vermouth here needs power to hold its own against these other ingredients, so we reach for Carpano Antica.
Orange Bitters: The orange bitters were originally Angostura Orange, which is still a good choice if you use them sparingly and aren’t allergic to their slightly weird flavor. Honestly the flavor is so big here I suspect anything would work—it needs zesty orange with pithy bitterness and they all have that to a greater or lesser degree. Use whatever you like.
Google News（Scotch/Distillery）｜原題：Whisky Weekend Show: winter drams, angry Scots, and game on the menu - Whisky Monkeys
Whisky Monkeys 推出最新一集週末秀，聚焦野味月份，以 Mortlach 為主角討論配餐搭配。新聞亮點包括 Douglas Laing 推出紅酒桶陳年的 Big Peat 10 年及特殊處理的 Scallywag；英格蘭威士忌自 10 月 1 日起獲得官方地理標誌保護，但規範異於蘇格蘭威士忌，引發蘇格蘭業者不滿。此外還涵蓋荷蘭威士忌產業動態、自動調酒機創新、及 Eindhoven 威士忌展覽報導。
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The weekend is just around the corner, which means it’s time for a new Whisky Weekend Show. This time we’re bringing a touch of winter forward, taking a look at some angry Scots, and asking a question for which whisky alone won’t cut it. Because what exactly do you serve alongside a
Mortlach?
This month is all about the Wild Game Month, and of course that calls for a fitting whisky. Mortlach takes center stage. But a fine dram is only half the story. What game dish would you serve with it? We’re keen to hear your ideas.
Please note: The show is in Dutch, but on YouTube you can view it with subtitles.
Standout whisky news in the spotlight
There’s also plenty of whisky news to talk about. Douglas Laing is getting well ahead of the season with two wintery releases. First up is a 10-year-old Big Peat finished in red wine casks. On top of that,
Scallywag gets a special treatment too, with cognac casks playing a part.
And then there are the English. As of October 1st, English whisky officially has its own geographical indication. Only, the rules for English single malt are just a bit different from Scotch. The Scots, to put it mildly, are not thrilled.
Making whisky without lifting a finger
Rox has also dug up something eye-catching. Apparently, making your own whisky cocktail is far too much work. There’s now a machine that does almost everything for you—and even makes the ice cubes. Are we excited about that? You’ll hear all about it in the show. There’s also Dutch whisky news. A pioneer of Dutch whisky is turning 50 and celebrating with a special whisky series.
Our delivery driver found us again, and this time something from Boann landed on our doorstep. Or did we already have that?
We’re also diving back into your comments. You had plenty to say about the previous show. Turns out choosing a holiday whisky isn’t so simple after all, and there were some lovely Savour moments shared.
A whisky world tour in Eindhoven
We’re not sitting still either. This time, Harry hit the road to Whisky Event Eindhoven. He came back with a report that ended up feeling more like a world tour—thankfully one with whisky. What he discovered and what made it into the glass, you’ll see in the new Whisky Weekend Show.
And of course, something new is going into our virtual prize box. But there’s much more to tell and taste. To find out, you’ll really have to watch the new
Whisky Weekend Show.
And don’t forget our question: which game dish would you pair with a Mortlach? Let us know in the comments.
For now, we wish you a wonderful weekend. Enjoy your dram and remember: Savour the single moment.
Google News（Scotch/Distillery）｜原題：Delhi Single Malt Whisky Price List 2026: 7 Whiskies Under Rs 10000, Singleton 15, Jura 12 To Talisker Storm - Esquire India
印度媒體Esquire India整理德里市場上7款售價低於10,000盧比（約台幣3,700元）的單一麥芽威士忌。包括Singleton 15、Jura 12、Talisker Storm、Tomintoul Speyside Glenlivet、Macallan 12 Year Old Double Cask、Royal Brackla 12 Year和Balvenie 12 Year Old DoubleWood，價格範圍從6,345盧比至8,270盧比。其中Singleton 15為最親民選擇，具有葡萄乾和烤橡木風味；Talisker Storm則以煙燻泥煤特性脫穎而出。
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AI generated summary, newsroom reviewed
The single malt whisky shelves in Delhi are an interesting place to browse in 2026, especially when you are looking for a bottle that feels premium without crossing the Rs 10000 mark. The selection runs through the fruit and oak character of Singleton 15 Year Old whisky, the honeyed profile of Jura Aged 12 Years Single Malt Scotch whisky, the smoky intensity of Talisker Storm whisky and the gentler Speyside style of Tomintoul Speyside Glenlivet Single Malt whisky. The Macallan 12 Year Old Double Cask, Royal Brackla 12 Year and Balvenie 12 Year Old DoubleWood add more familiar names to the mix, with prices ranging from Rs 6,345 to Rs 8,270. Here is our Delhi single malt whisky price list 2026 including tasting notes.
A polished Speyside-style pour, Singleton 15 Year Old opens with raisins, figs and toasted oak before moving into caramel, dried fruit and nutmeg. Its velvety texture and lingering oak spice make it a comfortable choice for slow sipping.
Singleton 15 Year Old Whisky Price In Delhi: Rs 6,345.
Jura Aged 12 Years keeps things smooth and delicate, with bourbon and sherry cask influence adding depth. Honey, vanilla and citrus sit alongside toffee and a faint saline note, giving the whisky an understated coastal character.
Jura Aged 12 Years Single Malt Scotch Whisky Price in Delhi: Rs 6,895.
This is the smoky outlier in the lineup. Talisker Storm brings smoke, brine and black pepper on the nose, followed by peat, chilli and dark chocolate on the palate. The finish is long, warm and unmistakably maritime.
Talisker Storm Whisky Price in Delhi: Rs 7,165.
Tomintoul takes a gentler route, with honey, vanilla and orchard fruit on the nose. Caramel, malt and light oak follow on the palate, giving it an elegant profile suited to those who prefer a softer single malt.
Tomintoul Speyside Glenlivet Single Malt Whisky Price in Delhi: Rs 7,860.
The Macallan 12 Year Old Double Cask pairs American and European oak sherry casks for a richer profile. Expect dried fruit, honey, cinnamon, caramel and vanilla, followed by a warm finish with lingering oak sweetness.
The Macallan 12 Year Old Double Cask Whisky Price in Delhi: Rs 7,990.
Royal Brackla 12 Year offers a fuller Highland profile, with dried fruit, spice and oak taking centre stage. The palate is smooth and rounded, leading to a satisfying finish that keeps the fruit and spice character intact.
Royal Brackla 12 Year Whisky Price in Delhi: Rs 8,100.
Balvenie 12 Year Old DoubleWood gets its character from maturation in traditional oak followed by sherry cask finishing. Honey, dried fruit, vanilla, cinnamon and gentle oak give it a layered profile with a rich, sweet finish.
Balvenie 12 Year Old DoubleWood Whisky Price in Delhi: Rs 8,270.
Note: Delhi whisky prices mentioned are based on current retail listings and are approximate. They may vary depending on retailer, bottle size, availability, taxes and any changes in local pricing.
Which single malt whiskies are under Rs 10,000 in Delhi?
Singleton 15 Year Old, Jura Aged 12 Years, Talisker Storm, Tomintoul Speyside Glenlivet, The Macallan 12 Year Old Double Cask, Royal Brackla 12 Year and Balvenie 12 Year Old DoubleWood are all listed below Rs 10,000.
What is the cheapest single malt whisky on this Delhi list?
Singleton 15 Year Old is the lowest-priced bottle listed at Rs 6,345.
What is the price of The Macallan 12 Year Old Double Cask in Delhi?
The Macallan 12 Year Old Double Cask is listed at Rs 7,990 in Delhi.
Which whisky on the list has a smoky profile?
Talisker Storm is the most prominently smoky option, with peat, brine and black pepper character.
Google News（Scotch/Distillery）｜原題：Ardnamurchan The Midgie 2025 Edition Review - thewhiskeywash.com
The Whiskey Wash發表Ardnamurchan The Midgie 2025年版的品評，介紹該酒款標籤上QR碼功能可提供詳細成分資訊。評測同步探討威士忌標籤術語（如桶強度、小批次等）的實際含義與行銷差異，以及適合初探威士忌的入門酒款選擇。
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Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.
Genevieve is a whisky enthusiast from South Africa with a PhD in Philosophy, so she enjoys both drinking and thinking about whisky. She loves tasting new whiskies whenever she gets the chance - so much so that a few years ago she set up a small whisky tasting business, "Kenton on Whisky", in the tiny coastal town where she lives (this also serves as an excellent excuse to grow her selection of whiskies beyond reasonable limits).
What happens when you scan the QR code on Ardnamurchan’s The Midgie? A remarkable and unusually detailed glimpse into the whisky’s composition that rewards the curious.
What do whisky label terms really tell you—and which are just marketing? Decode cask strength, small batch, bottled-in-bond and more before your next pour.
Walking straight past the rye shelf because it seems too spicy? These five approachable bottles might just change a bourbon drinker’s mind for good.