Engineers to study whisky making in space
By Joe RogersA joint Scottish-Japanese project to study whisky making in space may pave the way for a new generation of medicines.
Researchers from the University of Glasgow and the Kyushu Institute of Technology are preparing to send 10ml of whisky and a cask fragment into orbit aboard a small CubeSat satellite.
The project, which is set to launch in 2028, will see both samples subjected to the microgravity and rapidly changing temperature conditions of space for up to five years.
An artificial ‘tongue’ which allows rapid chemical analysis will monitor both the whisky and the wood to detect changes in their composition over the course of the experiment.
The team behind the project suggested their research would shed light on how ethanol can be extracted in orbit.
This could potentially pave the way for orbital factories capable of creating molecules that are difficult or impossible to synthesise on Earth, especially those with medical applications.
Project lead Dr Gilles Bailet, of the University of Glasgow’s James Watt School of Engineering, said: “Previous research has suggested that the microgravity of space may allow us to grow larger, purer chemical crystals and to fold proteins in new ways.
“Big questions still remain over how me might actually do chemistry in space, however, and this project aims provide some answers.
“Whisky gives us a very recognisable, very well-understood model for studying and monitoring biological and chemical processes in microgravity. This project will provide valuable new insights into how fermentation and chemical evolution can be monitored and controlled in space, as well as how ethanol can be made in orbit.
“Our ultimate aim is that our project could help to scale up chemistry and biomanufacturing in space, where there is a great deal of potential to produce high-value pharmaceuticals and next-generation cancer therapeutics.”
Spirits in the sky
A group of seven final-year mechanical engineering students from the University of Glasgow is currently in Kyushu in Japan, working to co-design the system which will be sent into space, including its battery, radio and on-board computers.
Their trip is being funded by a grant from Stirling-based distillery design consultancy Allen Associates.
The project is receiving further support from University of Glasgow societies, including GU Orbit which helps students to get hands-on experience of space-related projects.
Glasgow engineering student Micah Chapman, currently hard at work on the project in Japan, said: “More than a century ago, a Japanese student called Masataka Taketsuru came to Glasgow to study chemistry.
“While he was here, he visited distilleries and returned to Japan with a detailed knowledge of whisky making. He began work at a distillery and became world-famous as the father of Japanese whisky.
“I’m thrilled to have this opportunity to be part of another project which unites Scotland and Japan in an effort to change the world through the chemistry of whisky. It’s fantastic to have the chance to work on a project that will be launched into space, and I’m excited have this opportunity to work and learn at Kyushu Institute of Technology.”
Chapman is joined on the trip by fellow students Liam Alkire, Fraser Allen, Milo Godwin, Peter Moody, Yuki Suter, and Muhammad Taha Malik.
The Spirits Business has approached the University of Glasgow to confirm the origin of the whisky that will be used in the experiment.
It is not clear at this point whether a Japanese or Scotch whisky will be chosen.
Though this project will mark the first time whisky has been exposed to the vacuum of space, it won’t be the first time whisky has been blasted into orbit.
In October 2011, Islay’s Ardbeg Distillery sent samples of its single malt to the International Space Station (ISS) to study the way they matured in a microgravity environment.
Upon their return in 2015, Ardbeg whisky maker Dr Bill Lumsden noted the samples from the ISS had a markedly different profile than those kept on earth, highlighting the impact of gravity on maturing spirits.
Related news
Ardbeg announces 'groundbreaking' space whisky results
Google News（Scotch/Distillery）｜原題：One small sip for man: Scientists plan to blast Scotch whisky into space for five years to create a 'bolder' flavour - Daily Mail
One small sip for man: Scientists plan to blast Scotch whisky into space for five years to create a 'bolder' flavour
For centuries, whisky makers have relied on time, patience and oak casks to craft the perfect dram.
Now scientists want to speed things up by doing something no distiller has ever attempted before – ageing Scotch in space.
Scotland’s national drink will be matured in orbit for the first time as part of an experiment which will also measure how the spirit develops in the harsh environment beyond the Earth's atmosphere.
Engineers in Scotland and Japan are planning to put Scotch on a rocket in 2028, sending a satellite containing samples of whisky and its base ingredients on a five-year mission to orbit the Earth.
It is hoped the frequent changes between extreme heat and freezing cold experienced by the whisky as it circles the planet every 90 minutes could speed up the maturation process.
This could potentially open the door to future production of space-aged whisky, which scientists say could have ‘very bold’ flavours as a result of its unusual journey.
Researchers from the University of Glasgow who want to send whisky into space to see if it can improve the flavour of Scotland's national drink
While space-aged whisky would command astronomical prices due to the cost of launching and recovering the liquid, collectors are already known to pay hundreds of thousands for some of the rarest bottles.
Dr Gilles Bailet, from the University of Glasgow, said a number of students have travelled from Scotland to Japan to help to co-design the ‘cubesat’ which will contain the tiny whisky samples and ingredients.
‘We want to see what the effect of a space environment is on the aging of the whisky,’ he said. ‘We’ve got the best people here in Scotland to be able to inform that, with centuries of experience, so we can bring this whisky experience into space.’
The current plan for the whisky experiment – nicknamed ‘Space Puffin’ – is to launch the cubesat in 2028 on a SpaceX supply mission to the International Space Station (ISS), before deploying it into orbit from the Japanese module of the space station.
The science around the process of whisky ‘breathing’ as it ages in wooden casks is not well understood, Dr Bailet said, but the cycles could happen much faster in space – where temperatures can quickly vary between minus 150C and plus 200C.
‘We build our spacecraft to be able to get an environment which is better for the whisky, but this wood will breathe faster than on Earth,’ he explained. ‘And so we are hoping that we’ll be able to accelerate the ageing to be able to get something more interesting.’
Engineers are planning to put Scotch on a rocket in 2028, sending a satellite containing samples of whisky and its base ingredients on a five-year mission to orbit the Earth
The current plan for the whisky experiment – nicknamed ‘Space Puffin’ – is to launch the cubesat (pictured) in 2028 on a SpaceX supply mission to the International Space Station, before deploying it into orbit from the Japanese module of the space station
On Earth, whisky is produced by mixing barley with water and yeast. Yeast breaks down the sugars in the barley, creating ethanol as a by-product.
The whisky on the cubesat will be monitored while it is in space, feeding data on its colour and chemical composition back to scientists on the ground.
While the cubesat will not be recovered at the end of its five-year mission, Dr Bailet said he is keen to scale up whisky maturation in space and develop a system for launching Scotch into space and landing it on Earth after maturation.
He said: ‘We are really keen to be able to actually fly a full whisky-making system, with a full cask, if we’re able to collaborate with investors or other people interested about it.
‘But it’s totally in the realm of possible to bring back something like a litre of whisky within the next three to five years.’
He hopes this process would produce ‘really bold whiskies’ with ‘extremely complex flavour profiles’.
While whisky has previously been into space as part of an experiment to understand flavour, it did not leave the temperature-controlled confines of the ISS.
Different distilleries in Scotland and Japan are expected to contribute the whisky, though these have not been chosen yet.
Scotch whisky batch to be aged in space - amid hopes for futuristic orbital factories
"Space Puffin" will go into orbit on a five-year mission in 2028.
Scottish whisky will be aged in space for the first time as part of an experiment.
Engineers in Scotland and Japan are planning to put Scotch on a rocket in 2028, sending a satellite containing samples of whisky and its base ingredients on a five-year mission to orbit the Earth.
It is hoped the frequent changes between extreme heat and freezing cold experienced by the whisky as it rotates the planet every 90 minutes could speed up the maturation process.
The project could potentially open the door to future production of space-aged whisky - which scientists behind the experiment hope will produce “very bold” flavours.
The research is also expected to provide insight into how futuristic orbital factories could work, which could develop molecules for medications which are difficult to produce on Earth.
Whisky collectors are known to pay hundreds of thousands for some of the rarest bottles - with space whisky predicted to command astronomical prices.
Dr Gilles Bailet, of the University of Glasgow, said a number of students have travelled from Scotland to Japan to help to co-design the “cubesat” which will contain the tiny whisky samples and ingredients.
Dr Bailet told Press Association: “We want to see what the effect of a space environment is on the aging of the whisky.”
He added: “We’ve got the best people here in Scotland to be able to inform that, with centuries of experience, so we can bring this whisky experience into space.”
The current plan for the whisky experiment – nicknamed “Space Puffin” – is to launch the cubesat in 2028 on a SpaceX supply mission to the International Space Station, before deploying it into orbit from the Japanese module of the space station.
The science around the process of whisky “breathing” as it ages in wooden casks is not well understood, Dr Bailet said, but the cycles could happen much faster in space – where temperatures can quickly vary between minus 150 degrees to 200 degrees.
Dr Bailet continued: “We build our spacecraft to be able to get an environment which is better for the whisky, but this wood will breathe faster than on Earth.
“And so we are hoping that we’ll be able to accelerate the ageing to be able to get something more interesting.”
On Earth, whisky is produced by mixing barley with water and yeast.
Yeast breaks down the sugars in the barley, creating ethanol as a byproduct.
The team’s system will demonstrate how ethanol, which plays a role in the production of many drugs, can be extracted in orbit.
Dr Bailet said he is keen to scale up whisky maturation in space and develop a system for launching Scotch into space and landing it on Earth after maturation.
He said: “We are really keen to be able to actually fly a full whisky-making system, with a full cask, if we’re able to collaborate with investors or other people interested about it.
“But it’s totally in the realm of possible to bring back something like a litre of whisky within the next three to five years.”
He hopes this process would produce “really bold whiskies” with “extremely complex flavour profiles”.
While whisky has previously been into space as part of an experiment to understand flavour, it did not leave the temperature-controlled confines of the International Space Station.
Different distilleries in Scotland and Japan are expected to contribute the whisky, though these have not been chosen yet.
Get more Daily Record exclusives by signing up for free to Google’s preferred sources. Click HERE.
Access Issue Help
You are seeing this page because our security systems have detected some unusual activity on this connection. To regain access to The Telegraph website please try the following:
- If you are connected to the internet using a VPN client we recommend disconnecting/disabling it.
- Visit The Telegraph website using a different web browser (e.g. Chrome, Safari, or Firefox).
- Visit The Telegraph website from your mobile device or from a different PC.
If you’re still having trouble, please contact our Customer Support Team using the following link and quoting the Akamai Reference Number (ak_ref_id) below.
https://www.telegraph.co.uk/customer/contact-us/
[{"message":"You are not authorized to access this content without a valid TollBit Token. Please follow this URL to find out more.","url":"https://tollbit.dev","metadata":{"ak_ref_id":"18.14eb1cb8.1791243077.3382d524"}}]
SPACE-AGED whisky could be on the horizon as scientists plan to blast the water of life into orbit.
Samples of Scotch and Japanese whiskies, along with their ingredients and samples of cask wood, will be sent into space as part of a five-year mission to examine whether the extreme changes in temperature experienced as the craft orbits Earth every 90 minutes could speed up the maturation process.
The whisky experiment — dubbed “Space Puffin” — will travel aboard a SpaceX supply trip to the International Space Station in 2028 and was co-designed by students after a visit to Japan funded by distillery-design consultancy Allen Associates.
The University of Glasgow’s Dr Gilles Bailet, said: “We want to see what the effect of a space environment is on the aging of the whisky.
“We’ve got the best people here in Scotland to be able to inform that, with centuries of experience, so we can bring this whisky experience into space.
“We built our spacecraft to be able to get an environment which is better for the whisky, but this wood will breathe faster than on Earth.”
It is time to stop tolerating the governing elites incompetence which makes our lives a daily misery, argues MATT KERR
Neutrinos are so abundant that 400 trillion pass through your body every second. ROX MIDDLETON, LIAM SHAW and MIRIAM GAUNTLETT explain how scientists are seeking to know more about them
Google News（Scotch/Distillery）｜原題：Laphroaig’s Fan-Favorite 15-Year-Old Single Malt Is Back After a Decade Away - Robb Report
Laphroaig 宣佈將 15 年單一麥芽威士忌作為常態酒款重新推出，這是該酒款十年來首次在美國廣泛供應。15 年版本以波本桶陳年，比經典的 10 年版本多五年的熟成，帶來更柔和、豐富、橡木感更強的特性，同時保留招牌的煙燻風味。酒款風味包含黑胡椒、香草、柑橘和楓糖蜜，底蘊則是碘、海草、篝火和甘草的煙燻基調，酒精度 46%ABV，建議零售價約 $90（約台幣 2,850 元）。此次發售與女性威士忌俱樂部 Women Who Whiskey 十五週年紀念同步推出。
閱讀原文全文
Laphroaig is one of the most popular, not to mention best-selling, peated single malts in the world. You can find this Islay distillery’s 10-year-old expression at virtually every bar, restaurant, and liquor store around the country, because people seem to love this whisky for its aggressively smoky character. The distillery just announced the addition of an older 15-year-old expression to its lineup as a permanent release, the first time in a decade that this age statement has been widely available here in the U.S.
Laphroaig‘s reputation is built on the success of its core 10-year-old whisky, which is aged in bourbon barrels, but the distillery has a lot more than that to offer. There are other age statements, of course, including whiskies aged for 18 and 30 years, and even longer than that for some limited releases. There’s also a version of the 10-year-old that was finished in sherry casks, a cask-strength version of the 10, and the annual Cairdeas release which differs with every expression in terms of makeup and maturation (and has become a collector’s favorite).
The 15-year-old was first released in 1985, and made a limited appearance a decade ago to celebrate the distillery’s 200th anniversary. Its return as a permanent addition rounds out the core range midway between the 10 and the 18. Like those whiskies it was aged in bourbon barrels, but those extra five years give it softer, richer, oakier notes while not sacrificing any of the smoke that you know and expect from Laphroaig. Look for notes of black pepper, vanilla, citrus, and maple over an assertive, smoky base made up of flavors like iodine, seaweed, campfire, and licorice, and just a touch of heat on the finish at 46 percent ABV.
The release coincides with the 15th anniversary of Women Who Whiskey, a whiskey club that is meant to appeal beyond the typically male-based audience that many brands cater to. Laphroaig partnered with the club on this release and will hold private tastings at cities around the country in the coming weeks to celebrate the launch. “Fifteen years ago, Women Who Whiskey was born from the idea that enjoying whiskey is more fun when everyone has a seat at the table,” said Women Who Whiskey founder and principal Julia Ritz Toffoli in a statement. “It’s incredibly special to celebrate our 15-year anniversary alongside the return of the Laphroaig 15-Year-Old, a whisky that represents the dynamic relationship between tradition and innovation. For us, learning from the traditions that came before us while remaining curious enough to challenge them is at the heart of whiskey clubs like ours.”
Laphroaig 15-Year-Old is available now at liquor stores around the country and websites like ReserveBar (SRP $90).
Indian single malt whisky brand Indri has launched its Diwali Collector’s Edition 2026, a limited release matured in Ruby Port casks from Portugal. The cask-strength expression is on sale now in the UK through selected specialist retailers, with just 180 numbered bottles priced at $265 (£200 / ₹25,500).
The release marks the fourth edition of the brand’s annual Diwali series, which debuted in 2023. Diwali, the Hindu festival of lights, is one of India’s most important annual celebrations.
Indri master blender Surrinder Kumar made the whisky in small batches, distilling it from indigenous six-row Indian barley.
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 distillery sits in the village of Indri, Haryana, near the foothills of the Himalayas. Its team distills the spirit in traditional copper pot stills, then matures in the subtropical climate of northern India. Hot summers and cool winters shape the whisky’s character. The brand says this climate sets Indri apart from distilleries in India’s tropical southern regions.
This particular expression was matured in hand-selected Ruby Port casks and bottled at 58.5% ABV. Ruby Port is a sweet, fortified wine from the Douro Valley in Portugal.
According to the official notes from the brand, the nose offers black cherries, blackberries and ripe plums, with layers of raisins, figs, toffee and vanilla. On the palate, the brand lists honeyed fruit, almonds, hazelnuts, cinnamon and liquorice. Its notes describe a velvety, full-bodied finish with gentle oak.
Every Kirkland Bourbon Ranked, From Worst to Best
READ THE STORY“The Diwali Collector’s Edition pushes the boundaries of Indian single malt, while staying true to what makes it distinctly Indri,” said Kumar, master blender for Indri. “This year’s Ruby Port Cask expression offers a new dimension, drawing on the depth and character of Portugal’s wine casks, shaped by the unique climate here at Indri.”
Kumar called the 2026 edition “a collector’s masterpiece celebrating heritage, craftsmanship and the spirit of modern India.”
Indian designer Krsnaa Mehta created the packaging artwork. His design draws on India’s royal heritage and traditional miniature paintings. Jewel tones, florals and bold contrasts fill the design. A Marwari horse and its foal sit at the center, which the brand links to nobility, legacy and continuity.
Since 2023, the series has won 29 awards worldwide. The 2023 Peated PX Sherry Cask edition took Best in Show Double Gold at the Whiskies of the World Awards 2023. Last year’s Marsala Cask release earned Best World Whisky at the Las Vegas Global Spirits Awards 2025, scoring 99.1 points out of 100. It also won Gold at The Design & Packaging Masters 2025.
So far, the 2026 edition has collected six awards. These include Gold at the World Whisky Masters and the New York World Spirits Competition.
UK stockists include Master of Malt, The Whisky Shop and The Whisky Exchange.
Whisky to be sent into space for maturation for the first time
Kyiv • UNN
Scottish and Japanese engineers will send whisky and ingredients into orbit for five years. The experiment will study the maturation of alcohol in space.
Whisky will be distilled in space for the first time as part of an experiment that will also measure how the spirit matures in an environment beyond Earth's atmosphere. UNN reports this, citing Sky News.
Details
Engineers from Scotland and Japan plan to launch a rocket in 2028, sending a satellite carrying samples of alcohol and its key ingredients on a five-year mission into Earth's orbit.
It is hoped that the frequent changes between the extreme heat and icy cold experienced by the whisky as it circles the planet every 90 minutes could accelerate the maturation process.
This could potentially pave the way for the future production of space-aged whisky, which the scientist behind the project expects will have "very bold" flavors as a result of its unusual journey.
Although such whisky would command astronomical prices due to the cost of launching and returning it, it is already known that avid collectors pay hundreds of thousands for some rare bottles.
Dr. Gilles Bailet of the University of Glasgow said that a number of students had traveled from Scotland to Japan to help jointly develop a "CubeSat" that will contain tiny samples of whisky and its ingredients.
The research is also expected to provide insight into how orbital factories could operate—facilities that might develop molecules for medicines that are difficult to produce on Earth.
Beyoncé launches a whiskey line with Moët Hennessy from LVMH21.08.24, 08:58 • 113793 views
For years, us whisky enthusiasts have been moaning about presentation, and it seems distilleries are finally listening. Laphroaig, Jura, Edradour and now Benromach are all stepping up with better bottlings, and today I want to talk about a release that has genuinely got me excited.
The new Benromach 12 arrives at 46% ABV, natural colour and non-chill filtered. In short, it is exactly the kind of nerd presentation we have been asking for, and it is set to become the distillery’s new flagship.
Full transparency before we go any further. I managed to get this bottle early through being a Benromach champion for 2025, and while these are entirely my own thoughts, I want you to have that context. If it is a sticking point for you, I completely understand.
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.
Being the peasant pourer that I am, though, let us jump straight in at the price, because that is where this release really shines. At £45, it slots in right alongside the likes of Glenallachie 12, Arran 10 and Glen Scotia 12. That is genuinely accessible, and I am always here for whisky staying within reach of all of us.
This is exclusively matured in first-fill European oak Oloroso sherry casks, using both butts and hogsheads. The idea is to let the distillery character work with the sherry rather than being swamped by it, and for the most part it succeeds.
On the nose, you get glorious jammy plum, cola cubes and a wedge of smoke that I can only describe as a gingerbread house on fire. On the palate it turns into a properly oily, juicy affair. Tangfastics melting in a warm car, chip shop curry sauce, charred oak and a pepper grinder heat. This is proper Benromach. It is dirty, funky and dangerously drinkable.
Every Kirkland Bourbon Ranked, From Worst to Best
READ THE STORYFor me, the closest comparison is a Springbank 15, another dirty sherry funk bomb, though this one is fresher and a touch more mentholic. Fans of Craigellachie 13 or the Kilkerran sherried releases will feel right at home too. Within the growing Benromach lineup, it sits deeper than the 10, rougher than the softer 15, and not quite as throat-punchy as the cask strength.
On my scale, I landed at 7.7 for the nose and 8.2 for the sip, which rounds up to a solid 8 overall. More importantly, it is very fairly priced and represents an exciting step forward for the distillery. So, is Benromach a distillery you want to see more of, and has this one reached your market yet?
To hear my full thoughts, check out my YouTube video.
A SpaceX Mission Could Send Whisky Into Orbit for 5 Years
Whisky could soon get an out-of-this-world aging experiment.
Scientists from Scotland and Japan are developing a small satellite that could send whisky samples and base ingredients into orbit in 2028, where researchers will study how extreme temperature changes and the space environment affect whisky maturation.
The experiment, nicknamed "Space Puffin," is being developed by engineers and scientists from the University of Glasgow and Japanese partners. The current plan calls for the CubeSat to travel on a SpaceX supply mission to the International Space Station before being deployed into orbit from the station's Japanese module, according to LBC.
Once in orbit, the satellite is expected to remain there for five years. Scientists will monitor the whisky samples and transmit data about their color and chemical composition back to Earth.
The goal is to better understand how whisky matures and whether the conditions of space could accelerate some aspects of the aging process.
"We build our spacecraft to be able to get an environment which is better for the whisky, but this wood will breathe faster than on Earth," Dr. Gilles Bailet of the University of Glasgow said, according to LBC. "And so we are hoping that we'll be able to accelerate the ageing to be able to get something more interesting."
How Space Could Change Whisky
Whisky maturation depends partly on the interaction between the spirit and the wood used during aging. The Space Puffin experiment will use small wood chips with liquid whisky samples to mimic elements of the cask-aging process.
The samples will experience repeated shifts between extreme heat and freezing temperatures as the satellite orbits Earth roughly every 90 minutes.
Researchers hope those changes could affect how the spirit interacts with the wood and potentially produce chemical changes that differ from traditional maturation on Earth.
The team will monitor the samples remotely rather than bringing the CubeSat back to Earth. The satellite is not expected to be recovered at the end of its five-year mission.
The project also aims to study the extraction of ethanol in orbit. Ethanol is used in the production of whisky and has applications in pharmaceuticals and other industries.
Bailet said the team wants to eventually go beyond small experimental samples.
"We are really keen to be able to actually fly a full whisky-making system, with a full cask, if we're able to collaborate with investors or other people interested about it," he said, according to LBC. "But it's totally in the realm of possible to bring back something like a litre of whisky within the next three to five years."
Space Puffin would not be the first whisky experiment to leave Earth.
In 2022, Monkey Shoulder sent a bottle of Scotch into the stratosphere aboard a weather balloon as part of a music video project supporting the live music industry. The bottle's journey was filmed for the video for "Lit Up."
That same year, The Glenlivet sent barley seeds to the International Space Station aboard a SpaceX rocket as part of a University of Guelph experiment studying how crops respond to space conditions. The seeds later returned to Earth and were intended for planting, malting and distillation into whisky.
The bourbon industry has also pursued orbital aging. In 2023, North Carolina's Mystic Farm and Distillery announced plans for its Mystic Galactic Bourbon, which was designed to spend a year aging in orbit inside specially modified barrels.
Those projects differ from Space Puffin. The new experiment is designed primarily as a scientific study of whisky maturation, using small samples and wood chips rather than attempting to produce a commercial space-aged spirit.
If the experiment goes ahead as planned, Space Puffin could provide researchers with new data on how whisky, wood and ethanol behave outside Earth's atmosphere.
Bailet sees a potential path from the small CubeSat experiment to a much larger system capable of sending a full whisky cask into orbit.
He expects the unusual maturation environment could eventually produce "very bold" whiskies with complex flavor profiles.
For now, however, the researchers are focused on the science. If the 2028 launch happens as planned, Space Puffin could offer a closer look at whether the final frontier can change how Scotch whisky ages.
Scan any liquor or NA bottle to see all expert reviews in one place with the free Daily Pour app. Download today!
Founded by Dan Abrams, The Daily Pour is the ultimate drinking guide for the modern consumer, covering spirits, non-alcoholic and hemp beverages. With its unique combination of cross-category coverage and signature rating system that aggregates reviews from trusted critics across the internet, The Daily Pour sets the standard as the leading authority in helping consumers discover, compare and enjoy the best of today's evolving drinks landscape.
Google News（Whisky 綜合）｜原題：Who Makes Costco's Kirkland Signature Irish Whiskey? - Mashed
Costco 自有品牌 Kirkland Signature 愛爾蘭威士忌因價格親民而受歡迎，經調查由愛爾蘭 Cavan 郡的 Terra Spirits and Liqueurs 釀製。1.75 公升裝約 28 美元（約台幣 880 元），平均每杯威士忌調酒成本不到台幣 23 元，可製作約 40 杯雞尾酒。雖然不適合純飲，但嘴過愛爾蘭威士忌標準規範（蒸餾於愛爾蘭、至少 40% 酒精度、橡木桶陳年至少 3 年）的產品，其品質在調酒用途上表現穩定，獲得消費者和評鑑者的肯定，甚至在盲飲測試中勝過高檔威士忌品牌。
閱讀原文全文
Who Makes Costco's Kirkland Signature Irish Whiskey?
Kirkland Signature brand spirits are earning a reputation as great affordable options to keep a large party well-watered or furnish a home bar. Its Irish whiskey is no exception. While Kirkland might not be the most sophisticated option for a pour served neat, many critics agree that when it comes to mixing whiskey cocktails, Kirkland quality is perfectly decent and the price is unbeatable. Costco has not publicly disclosed the origin story of its beloved bargain bottle of Irish whiskey, but sleuthing by The Irish Whiskey Lad asserts it is the product of Terra Spirits and Liqueurs. Located in the town of Bailieborough in Ireland's County Cavan, Terra Spirits and Liqueurs also makes the festive Molly's Irish Cream Liqueur.
At around $28 for a 1.75-liter bottle, Kirkland Irish Whiskey shakes out to an astoundingly affordable 72 cents per 1.5-ounce pour, the serving of a standard shot. Just one bottle could make about 40 cocktails (depending on how stiff they are), whether you're shaking classic whiskey sours or warming up with a hot Irish coffee. Kirkland's own label describes its spirit as having aromatic notes of licorice, caramel, orange, and toffee and a sweet caramel taste with a spicy finish. The Irish Whiskey Lad reported vanilla, fruit, and brighter, more citrusy notes, but agreed on the pleasant spicy finish. In his own pleasantly surprised words, he said, "Yeah. Not bad at all."
What are the requirements of an Irish whiskey?
The fact Kirkland's Irish whiskey possesses a respectable flavor despite its relatively low cost can be attributed in part to the strict standards set by Irish and European law regarding what qualifies as an Irish whiskey. To be an Irish whiskey, the spirit must be distilled on the island of Ireland from water, yeast, and a mash of malted cereal grains — which may also contain unmalted grains, depending on the style — then matured for at least three years in wooden casks. Irish whiskeys tend to be triple distilled, giving them a lighter color and smoother flavor, which is different than nearby-distilled Scotch whiskies. Before bottling, producers may add water and plain caramel coloring, but the finished whiskey must contain at least 40% alcohol by volume.
Although Kirkland's Irish whiskey might not be the most refined bottle on the market, its popularity is a testament to the enduring global enthusiasm for Ireland's centuries-old whiskey making craft, and its relevance to everyday American drinkers. Reviewers have agreed the Kirkland spirit isn't a direct comparison to longtime Irish labels, but it gets the job done at a price worth admiring. One Redditor said, "I think [Kirkland Irish Whiskey] gets too much hate, yeah, it's not for drinking neat, but for the price, it's really good for mixed drinks!" Another commenter defended the spirit, "In an elaborate taste test of Irish whiskeys by some of the snobbiest whiskey drinkers I know, Kirkland carried the day." Another whiskey-enthusiast commented, "Wow. I don't mind a little burn in my booze, which seems to be the main concern, so I'm sold."
Google News（Whisky 綜合）｜原題：Paul John Whisky Unveils Packaging Refresh - The Whiskey Wash
印度John Distilleries旗下的Paul John Single Malt推出新的品牌識別與包裝設計，以「A Journey into Indian Craft」為主題。新設計首先應用於Nirvana、Brilliance和Bold三款核心酒款，其他酒款將陸續更新。新包裝靈感來自Goa、印度工藝與各款酒的風味特色，品牌標誌性的大象圖案經重新詮釋後作為視覺連結。Paul John Single Malt目前銷售至超過44個國家，獲得全球400多個獎項，位居亞洲獲獎最多的單一麥芽威士忌。酒液本身維持原有品質與工藝不變。
閱讀原文全文
Paul John Whisky, the single malt produced by India’s John Distilleries, has revealed a new brand identity and packaging design anchored in a narrative titled ‘A Journey into Indian Craft.’ The refreshed look rolls out first across three core expressions — Nirvana, Brilliance and Bold — with the wider portfolio, including the Select Casks, transitioning over the coming months.
The redesign is inspired by Goa, Indian craftsmanship and the sensory character of each expression. A reimagined elephant, a longstanding symbol associated with the brand, now acts as the visual thread connecting the portfolio.
Each expression brings the icon to life through distinctive illustrations, textures and visual cues drawn from its flavor profile and provenance.
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.
“Paul John Whisky has always been a celebration of India — its craftsmanship, its richness and its ability to create something truly distinctive for the world,” said Paul P John, chairman of John Distilleries. “As the brand has travelled across markets, our story has evolved with it. This new identity brings that journey to life.”
John also said: “The liquid remains at the heart of everything we do, but now the world around it has a story to tell too.”
The company stressed that the whisky itself is unchanged, retaining the same liquid and craftsmanship behind its awards.
Every Kirkland Bourbon Ranked, From Worst to Best
READ THE STORYThe brand said Paul John Single Malt is now exported to more than 44 countries and has won over 400 awards globally, positioning it as Asia’s most awarded single malt. The firm added that it is focused on growth through premiumization and portfolio expansion over the next five years.
Paul John was founded by Paul P. John, who ventured into the alcohol beverage industry in 1992 and established John Distilleries in 1996.
John would go on to set up a traditional pot-still distillery in Goa with the intention of producing a top-quality Indian single malt whisky. The first of these whiskies was released in 2012, under the name Paul John Single Malt.
The whisky is made from Indian 6-row malted barley and, for some variants, imported Islay and Aberdeen peat, distilled in traditional copper pot stills and then matured in charred American Oak casks at the company’s distillery in Goa, India.
Classification: Blend of Bourbon and Rye, Finished with American and French Oak Staves
Company: Diageo
Distillery: Sourced from undisclosed Indiana and Kentucky distilleries
Release Date: July 2026
Proof: 90
Age: NAS (Company press release states 4 years)
Mashbill: Undisclosed
Color: Yellow Gold
SRP: $30 / 750mL (2026)
Corn | Buttered rye toast | Rye grain | Light vanilla | Gentle oak | Caramel
Caramel | Light baking spices | Cinnamon bundt cake | White peppercorn | Gentle rye spice | Charred oak
Light roasted cacao | Brown sugar | Faint rye spce | Caramel | Sweet & short
The first new core expression for Bulleit in 15 years, Bulleit ‘87 Whiskey delivers a non-descript sip at a very consumer-friendly price point.
Bulleit ‘87 Whiskey is the brand’s first new core expression since the debut of Bulleit 95 Rye Whiskey in 2011. The whiskey gets its name from the year Bulleit was founded in 1987. The company states that “it marks the moment Bulleit Frontier Whiskey first set out to do things differently, a commitment we carry forward every day, as proudly stated on every bottle.” To create the whiskey, the company takes 4 year old bourbon sourced from Kentucky and 4 year old rye sourced from Indiana, finishes each whiskey in its original barrels with toasted American and French oak staves, then combines them into a final blend at undisclosed percentages.
The sip starts with a slightly grainy aroma, accented by lighter, sweeter notes of vanilla and caramel. Transitioning to the palate reveals a nice breakdown of both rye and bourbon flavors thanks to gentle spice mixed with sweeter caramel and cinnamon bundt cake. While none of the flavors are forceful, mainly due to the whiskey's proof, they’re easy to pull out. The finish carries forward the trend of spice and sweetness; however, it’s incredibly short, which ends the sip on a lackluster note.
Bulleit Bourbon and Bulleit 95 Rye are well-known staples among consumers thanks to their accessibility and friendly price point. Bulleit ‘87 feels right at home in that lineup, thanks to its $30 price tag and simple yet agreeable flavor profile. The whiskey doesn’t lean into either of its components more than the other, instead coming across as balanced in delivery. The flavors presented are more core, basic notes for bourbon and rye, and the delivery is lighter, which is especially prominent due to the short finish. Bulleit ‘87 may not turn many whiskey enthusiasts' heads, but its consumer-friendly price point and easy-to-handle sip will be a good starting point for those looking to explore bourbon and rye blends.
Google News（Scotch/Distillery）｜原題：Scottish and Japanese Engineers to Launch Space Puffin Satellite for Orbital Whisky Maturation - streamlinefeed.co.ke
Scottish and Japanese Engineers to Launch Space Puffin Satellite for Orbital Whisky Maturation
Scottish and Japanese researchers will launch a satellite in 2028 to mature whisky in space, testing how extreme temperatures accelerate the aging process.
In an unprecedented fusion of aerospace engineering and traditional distillation, scientists are preparing to mature Scottish whisky in the harsh environment of low Earth orbit. A collaborative team of engineers and students from Scotland and Japan has designed a specialized miniature satellite, dubbed the "Space Puffin," specifically built to study how zero gravity and extreme temperature fluctuations affect the complex chemical maturation of the spirit. The project, led by researchers at the University of Glasgow, aims to deploy the satellite into space by 2028, initiating a five-year orbital experiment.
The Mechanics of the Space Puffin Mission
The core of the experiment revolves around a "CubeSat"—a class of standardized, inexpensive nanosatellites frequently utilized in academic space research. The Space Puffin CubeSat will house carefully secured, tiny samples of unaged Scotch whisky alongside its base organic ingredients: barley, water, and yeast. The current operational timeline dictates that the satellite will be transported aboard a commercial SpaceX resupply mission destined for the International Space Station (ISS) in 2028. Upon docking, the CubeSat will be mechanically deployed into free orbit from the Japanese Experiment Module (Kibo) of the ISS.
Once in orbit, the satellite will circle the Earth approximately every 90 minutes. During these rapid orbital cycles, the unshielded craft will pass from the intense, direct radiation of orbital sunlight into the freezing shadow of the Earth. According to Dr. Gilles Bailet, the University of Glasgow scientist spearheading the initiative, these frequent and violent thermal shifts—plunging from minus 150 degrees Celsius to plus 200 degrees Celsius—are the primary variables being tested. The hypothesis centers on how these extremes will influence the interaction between the liquid and its wooden containment.
Accelerated Maturation and Chemical Extraction
On Earth, the aging of whisky relies entirely on the slow, passive interaction between the distilled spirit and the wooden walls of oak casks. The wood expands and contracts with seasonal temperature changes, allowing the spirit to penetrate the timber, extract complex flavor compounds (such as vanillins and tannins), and undergo slow oxidation. This process of the cask "breathing" takes years, often decades, to yield a premium product.
In the extreme environment of space, Dr. Bailet anticipates that the maturation process will operate fundamentally differently. "We build our spacecraft to be able to get an environment which is better for the whisky, but this wood will breathe faster than on Earth," Bailet explained. "And so we are hoping that we'll be able to accelerate the ageing to be able to get something more interesting." The radical temperature swings experienced every 90 minutes could theoretically force the wood to expand and contract at a hyper-accelerated rate, rapidly driving the liquid in and out of the oak matrix and potentially generating exceptionally bold, intense flavor profiles unattainable under terrestrial conditions.
| Mission Element | Specification / Detail |
|---|---|
| Launch Vehicle | SpaceX commercial resupply rocket |
| Deployment Origin | International Space Station (Japanese Module) |
| Launch Year | 2028 |
| Mission Duration | Five years in orbit |
| Thermal Extremes | -150°C to +200°C per 90-minute orbit |
| Scientific Objective | Measure accelerated wood-spirit interaction and ethanol extraction |
Broader Scientific and Commercial Applications
While the prospect of space-aged whisky appeals strongly to luxury beverage collectors—who routinely pay hundreds of thousands of dollars for the rarest terrestrial vintages—the experiment holds significant underlying scientific utility. Throughout its five-year mission, onboard sensors within the CubeSat will continuously monitor the samples, transmitting vital telemetry regarding the fluid's color changes, opacity, and real-time chemical composition back to researchers in Glasgow and Japan.
Beyond the beverage industry, the project is structured to demonstrate the viability of executing complex chemical processes in microgravity. During fermentation, yeast breaks down barley sugars to produce ethanol. Because ethanol acts as a crucial solvent and foundational molecule in the manufacturing of various pharmaceuticals, understanding how to efficiently extract and manipulate it in orbit is a critical step toward establishing off-world medical manufacturing capabilities.
The data harvested from the Space Puffin will directly inform the design of future orbital factories capable of developing drug molecules that are difficult, unstable, or impossible to synthesize under the constant pressure of Earth's gravity. Furthermore, while the initial CubeSat will burn up upon re-entry at the end of its lifespan, Dr. Bailet intends to utilize the findings to attract commercial investment. The ultimate ambition is to design a fully scalable, recoverable space-cask system, bridging centuries-old Scottish distillation heritage with the emerging infrastructure of the commercial space economy.
How did this story land?
No sign-in required. Choose up to two. This captures your response to the story—it is not a vote on whether the reporting is true.
Sources & evidence
The documents, data and reporting consulted for this article. Links open the original material so readers can inspect the evidence directly.
- 01Digi24Mostre de whisky vor fi maturate în spaţiu pentru prima oară, în cadrul unui experimentNews reportBy Digi24 Published 5 Oct 2026Accessed 5 Oct 2026Evidence used - • Engineers from Scotland and Japan plan to launch a cubesat in 2028.
- • The Space Puffin will be deployed from the ISS Japanese module.
- • The experiment will expose the whisky to temperature shifts from -150 to 200 degrees Celsius.
- 02The IndependentWhisky to be aged in space for first time in university satellite projectNews reportBy The Independent Published 5 Oct 2026Accessed 5 Oct 2026Evidence used - • Dr Gilles Bailet of the University of Glasgow leads the project.
- • Data will inform the production of medical molecules in orbital factories.
- • The satellite will not be recovered, but data will be transmitted back to Earth.
Hot discussions around this story
Keep the conversation in one place—threads here stay linked to the story and in the forums.
Sign in to start a discussion
Start a conversation about this story and keep it linked here.
Other hot threads
No trending threads yet—start one above.
Continue reading
No weak match is forced. These are the latest verified stories from Science & Innovation.
Can whisky age faster in space? Scientists plan new mission
What's the story
In a first, scientists are planning to age Scotch whisky in space. The unique experiment will see Scotland's national drink sent to orbit for the first time. The project is aimed at not only speeding up the whisky aging process but also studying how it evolves in the harsh conditions of outer space.
Mission details
Whisky to be sent on 5-year journey around Earth
Engineers in Scotland and Japan plan to launch Scotch on a rocket in 2028.
The mission will send a satellite with samples of whisky and its base ingredients on a five-year journey around Earth.
The extreme temperature variations experienced by the whisky during this time could speed up its maturation process, potentially leading to the creation of space-aged whisky with 'very bold' flavors.
Project overview
'Space Puffin' experiment to launch on SpaceX supply mission
The whisky experiment, dubbed 'Space Puffin,' will launch the cubesat on a SpaceX supply mission to the International Space Station (ISS) in 2028.
From there, it will be deployed into orbit from the Japanese module of the space station.
The cubesat will contain tiny samples of whisky and its base ingredients, which will be closely monitored during their time in space.
Production process
How whisky will be monitored during the mission
On Earth, whisky is made by mixing barley with water and yeast. The yeast breaks down the sugars in the barley, producing ethanol as a by-product.
The whisky on the cubesat will be monitored throughout its space journey, providing data on its color and chemical composition back to scientists on Earth.
This will help them understand how space conditions affect whisky aging.
Expansion goals
Scaling up whisky maturation in space
While the cubesat won't be recovered after its five-year mission, Dr. Gilles Bailet from the University of Glasgow hopes to scale up whisky maturation in space.
He envisions a system to launch Scotch into space and bring it back to Earth after maturation.
"We are really keen to be able to actually fly a full whisky-making system, with a full cask," he said, adding that it's possible to return something like a liter of whisky within three-to-five years.
Prices of some premium Scotch whisky in Delhi could fall by 10-15% after a reduction in import duty on UK-origin liquor, although the final benefit to consumers will depend on the state government’s review of retail pricing, an official said on Sunday.
According to the official, the excise department is analysing prices, and the final decision will be taken once the excise commissioner is appointed.
Ravi Jha, who was holding the excise charge, was transferred to Arunachal Pradesh last month.
Also Read | India–UK trade deal: Good bargain, but not without risks
“The final decision will be taken once the commissioner is appointed. The government does not want to rush into the decision. There is an existing stock in the market. If the prices get revised, the new stock will come with a low price tag,” the official said, on the condition of anonymity.
As the old stock will be difficult to sell if prices are revised, the department may set a cut-off date for the availability of new stock at lower prices, the official said.
Under the India-UK Comprehensive Economic and Trade Agreement (CETA), customs duty on eligible UK whisky and gin was reduced from 150% to 75% with effect from July 15.
{{/usCountry}}Under the India-UK Comprehensive Economic and Trade Agreement (CETA), customs duty on eligible UK whisky and gin was reduced from 150% to 75% with effect from July 15.
{{/usCountry}}A second official said that the excise department is studying how the revised tariff structure will affect liquor prices in the Capital.
The cut in customs duty is unlikely to translate into an equivalent reduction in retail prices. State excise duty, taxes, trade margins and other costs will continue to form part of the final price. The extent of any reduction will also vary by brand, depending on eligibility for the concession and importers’ and retailers’ pricing decisions.
Officials said the new prices could be announced by the end of October. In neighbouring Uttar Pradesh, revised prices of several UK-origin liquor brands are expected on October 10, with reductions for some premium labels estimated at 5-15%.
Some UK-origin brands may become cheaper before any revision in state excise duty, meaning consumers are likely to see brand-specific changes rather than a uniform decline in prices.
The official said the Delhi Excise Department had directed wholesale liquor licence holders (L-1F) to apply for a revision of the maximum retail price (MRP) of imported liquor brands affected by CETA.
Google News（Scotch/Distillery）｜原題：Glenfiddich, Ardbeg, and Jameson are joined by new names on the 2026 Best Whiskies list - Whisky Monkeys
威士忌評測媒體Whisky Monkeys公布2026年最佳威士忌名單，涵蓋50多款來自全球的威士忌與威士忌類烈酒。名單中既有Glenfiddich Bourbon Barrel Reserve、Ardbeg Ten Years Old、Jameson Triple Triple等知名大廠酒款，也新增了多款美國精釀威士忌、加拿大及澳洲單一麥芽威士忌，以及多款經過創意桶陳的特色作品。該名單涵蓋蘇格蘭、愛爾蘭、美國、加拿大等多地酒廠，反映全球威士忌市場的多元化發展。
閱讀原文全文
Never miss whisky news, reviews, and new releases again.
Add Whisky Monkeys as a Google favorite| Brand/Distillery | Whisk(e)y Name |
| Widow Jane | Paradigm Rye Whiskey |
| WhistlePig | WhistlePig Old World Rye Aged 12 Years |
| Redemption | Redemption Straight Rye Whiskey |
| Stranahan's | Mountain Angel 12 Year |
| 1845 Distilling Co | Preemption Reverence Texas Wheated Straight Bourbon Whiskey |
| Glenfiddich | 14 Year Old Bourbon Barrel Reserve |
| Widow Jane | Decadence Bourbon |
| Widow Jane | 10 Year Bourbon |
| Larceny | Larceny |
| Cream Of Kentucky | Cream Of Kentucky Cask Strength Bourbon |
| Glen Breton | Rare Canadian Single Malt Whisky 21yr |
| Nc'nean Distillery | Huntress Malted Teacake |
| Ardbeg | Ten Years Old |
| Glenmorangie | The Altus 25 Year Old |
| Angel's Envy | Cellar Collection Vol. 5 Straight Rye Whiskey Finished in French Oak Extra Añejo Tequila Barrels |
| Jim Beam | Jim Beam Lineage |
| Wild Turkey | Wild Turkey 101 Rye |
| Wild Turkey | Wild Turkey 101 Bourbon |
| Russells Reserve 2026 | Russell's Reserve Single Barrel Bourbon |
| The Glen Grant | Single Malt 18yr |
| Peg Leg Porker Spirits | Tennessee Straight Bourbon Whiskey Grey Label |
| Glenmorangie | The Original 12 Years Old |
| Angel's Envy | Kentucky Straight Bourbon Whiskey Finished in Port Wine Barrels |
| Tumblin' Dice | Straight Rye Whiskey, Finished in Apple Brandy Barrels |
| Breckenridge Distillery | Breckenridge Rum Cask Finish |
| Lagavulin | 11 Years Old Sweet Peat |
| High Peaks Distilling LLC | Landrace Empire Rye |
| The Difference® Business Bourbon™ | Coach Pete's The Dominator |
| Royal Salute | Royal Salute 21 Year Old Blended Scotch Whisky |
| Redbreast | Redbreast 18 Year Old |
| Jefferson's | Jefferson's Ocean Aged At Sea Voyage 34 Bourbon Whiskey |
| Jameson | Jameson Triple Triple |
| Jefferson's | Jefferson's Bourbon |
| Chivas | Chivas Regal 12 Year Old |
| Twenty Third Street Distillery | 23rd Street Distillery Australian Single Malt Whisky |
| The Difference® Business Bourbon™ | Second Toast |
| The Difference® Business Bourbon™ | Bottle-Is-Bond |
| Bird Creek Whiskey | Summit |
| Hidden Ships Distillery | Rye Whiskey |
| GLEN MORAY | CHARDONNAY CASK FINISH |
| Uncle Nearest | Uncle Nearest 1856 Premium Aged Whiskey |
| Weldon Mills Distillery | Norman's 53 Single Barrel Bourbon Whiskey |
| Augusta Distillery | Buckners 13 Yr |
| Brother's Bond Bourbon | Cask Strength Straight Bourbon Whiskey |
| SirDavis | SirDavis Cask Strength |
| Seelbach's Private Reserve | Toasted French Oak Double Oaked 10-Year Straight Bourbon Batch 002 |
| Seelbach's Private Reserve | 'Humidor Blend' 118.6 Proof Cigar Batch Bourbon |
| Sagamore Spirit | Sagamore Spirit 10-Year-Old Straight Rye Whiskey |
| Four Roses Bourbon | Four Roses Small Batch Select Bourbon |
Loading
Google News（Scotch/Distillery）｜原題：Private-Sale Whisky Casks: Diageo Offers Lagavulin 1991 for Further Maturation - Trend Hunter
Diageo旗下高端私人購酒服務「The Twelve by Casks of Distinction」推出Lagavulin 1991年份原桶（Cask #1069），這是該公司迄今提供私人購買的最老Lagavulin原桶。原桶現存放於Royal Lochnagar蒸餾廠，自1991年起在歐美橡木桶中熟陳，2007年轉移至Pedro Ximénez雪莉桶。購買者可選擇立即裝瓶或繼續熟陳，並與Diageo釀酒師合作參與後續熟陳與裝瓶決策。此舉反映威士忌產業朝向私人原桶所有權、客製化熟陳計畫與另類資產投資的趨勢。
閱讀原文全文
Diageo is giving private clients a way to buy a full Lagavulin 1991 cask and choose whether to bottle it now or let it keep maturing. The offer sits at the center of The Twelve by Casks of Distinction and features the oldest Lagavulin single malt cask the company has yet put up for private purchase.
Cask #1069 is aging at Royal Lochnagar in Scotland's Highlands. It began in refill European and American oak in 1991, then moved to a Pedro Ximénez-seasoned hogshead in 2007, a change that layers richer dried-fruit depth onto Lagavulin's peated style. Owners can also work with Diageo's whisky makers on later maturation and bottling.
Image Credit: Diageo
Why This Trend Is Growing
- Private Cask Ownership
- Luxury spirits buyers are gaining access to whole-cask purchases, creating room for personalized asset-like products that combine exclusivity, provenance, and long-term value potential.
- Custom Maturation Programs
- Collaborative aging and bottling services are reshaping premium whisky by turning production decisions into bespoke experiences for collectors and high-net-worth clients.
- Experiential Spirits Investing
- Rare whisky offerings increasingly blend consumption, collecting, and investment, opening space for services that track maturation, authenticity, storage, and resale readiness.
Industries Being Reshaped
- Luxury Spirits
- Premium whisky brands can differentiate through scarce, customizable releases that deepen client relationships beyond traditional bottle sales.
- Wealth Management
- Alternative asset advisors are seeing fine spirits emerge as collectible holdings, with opportunities around valuation, custody, provenance verification, and portfolio reporting.
- Hospitality and Tourism
- Distillery visits, private tastings, and owner experiences can extend cask ownership into high-end travel and membership-driven luxury services.
Google News（Scotch/Distillery）｜原題：This new Scotch whisky pours autumn straight into your glass - Whisky Monkeys
蘇格蘭Kingsbarns酒廠將於10月8日推出Cambo Collection First Edition，首款10年單一麥芽威士忌，全球限量7,680瓶。此系列以酒廠所在的Cambo莊園歷史為靈感，每年推出新版本。首版著重秋季主題，採用STR（削磨、烘烤、重炭化）橡木桶熟成，英國建議零售價£65（約新台幣2,600元）。酒廠經理表示酒款具有豐富、溫暖與香料特色，同時保留品牌招牌的輕盈果香風格。
閱讀原文全文
Autumn brings shorter days, leaves changing color, and a landscape that looks completely different from high summer. Kingsbarns has tried to capture that in a bottle. The distillery is launching a new 10-year-old single malt that fires the starting gun for a special series.
The new whisky is called the Kingsbarns Cambo Collection First Edition and debuts on October 8. It’s the first release in a collection that will return each year, with every edition spotlighting a different story from the historic Cambo Estate.
Your chances of getting hold of this first edition won’t be all that big. Kingsbarns is releasing only 7,680 bottles worldwide.
The name Cambo Collection didn’t come out of nowhere. Kingsbarns Distillery is located on the Cambo Estate in Fife, Scotland. The estate and its history will be the common thread running through this new annual series.
Each edition will have its own theme. Kingsbarns plans to highlight the agricultural heritage of the Cambo Estate, the surrounding landscape, locally grown barley, and the distillery’s own evolution over the years.
For the very first release, the focus is on autumn at the estate. You’ll see that not only in the character of the whisky, but on the outside of the bottle as well.
The design takes its cues from a historic dovecote found on the Cambo Estate. The gold-toned label nods to Fife’s rich agricultural past and the longstanding role grain has played there.
Kingsbarns has also gone the extra mile for what’s inside. The Cambo Collection First Edition is a 10-year-old single malt matured entirely in STR casks.
STR stands for Shaved, Toasted and Re-charred. With this method, former wine casks are first shaved on the inside, then toasted, and finally re-charred. This allows the wood to influence the whisky differently during maturation.
According to Distillery Manager Peter Holroyd, the casks add extra richness, warmth, and spice. At the same time, Kingsbarns’ signature light and fruity house style should remain clearly recognizable.
The official tasting notes suggest you can expect:
Nose: Baked apple, cinnamon, blackberry jam, and blackcurrant.
Palate: Warm cinnamon rolls, vanilla icing, dark plums, and baking spices.
Finish: Warming spices with sweet, fruity notes that linger.
The first Kingsbarns Cambo Collection is decidedly scarce
Collectors looking to add the first Cambo Collection to their shelves will face a very limited run. Kingsbarns has produced just 7,680 bottles of the First Edition.
The single malt officially launches on October 8, with a UK RRP of £65. The release is intended for the United Kingdom and several European markets.
All of which gives the inaugural Cambo Collection an immediate air of exclusivity. And this won’t be a one-off. Kingsbarns plans to release a new edition every year, each one shining a light on another facet of the Cambo Estate and its history.
For collectors, October 8 could mark the beginning of a new series—one they can follow from the very first bottle.
FAQ
What is the Kingsbarns Cambo Collection First Edition? The Cambo Collection First Edition is a 10-year-old single malt from Kingsbarns Distillery and marks the start of a new annual whisky collection.
How many bottles of the Kingsbarns Cambo Collection First Edition will be released? Only 7,680 bottles of the first edition will be released worldwide. The whisky is intended for the United Kingdom and several European markets.
When will the Kingsbarns Cambo Collection First Edition be released? The new Kingsbarns whisky will be released on October 8, 2026. It is bottled at 46% ABV and has a UK recommended retail price of £65.
Google News（Scotch/Distillery）｜原題：Testing Whisky in Space Using an Artificial Tongue Could Help Explore Foundations for Orbital Factories - Discover Magazine
403 ERROR
The request could not be satisfied.
Request blocked.
We can't connect to the server for this app or website at this time. There might be too much traffic or a configuration error. Try again later, or contact the app or website owner.
If you provide content to customers through CloudFront, you can find steps to troubleshoot and help prevent this error by reviewing the CloudFront documentation.
Generated by cloudfront (CloudFront)
Request ID: DK4VGeYdFw4V3dUYQl545j6LVD8UFTes6ArV53NJKHSqncWzCMNzvQ==
This website is using a security service to protect itself from online attacks. The action you just performed triggered the security solution. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data.
You can email the site owner to let them know you were blocked. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page.
Access Denied
You don't have permission to access "http://news.sky.com/story/whisky-to-be-aged-in-space-for-first-time-in-university-satellite-project-13595263" on this server.
Reference #18.7d62c17.1791243057.d7b15719
https://errors.edgesuite.net/18.7d62c17.1791243057.d7b15719
Google News（Whisky 綜合）｜原題：Big Whiskey’s Has Closed in Owensboro but a Return Is Possible - wbkr.com
Big Whiskey's 在歐溫斯伯勒開業未滿 14 個月便於 2026 年 10 月 5 日無限期關閉。這間酒吧餐廳於 2025 年 8 月盛大開幕，提供漢堡、雞翅等美式餐點與威士忌、波本酒飲品選擇。建築物所有者 Gulfstream Development 已表示正在探索新東家接手重新營運的可能性，但尚未公布具體時間表或新營運者資訊。
閱讀原文全文
Owensboro’s Big Whiskey’s Closes Less Than 14 Months After Opening
When Bar Louie opened on the ground floor of the former BB&T building in downtown Owensboro, it shared the building with corporate call center Alorica. That was 2017. Nearly five years later, in August 2022, Bar Louie closed, which surprised me.
The dining space at 234 Frederica Street eventually welcomed Big Whiskey’s, which held its grand opening on August 15th, 2025. Now, less than 14 months later, Big Whiskey’s has announced that it has closed indefinitely, effective October 5th, 2026.
Here’s what we know…
Could Big Whiskey’s Return to Owensboro?
The closure announcement leaves open the possibility of a return. According to a notice posted at the business, opportunities to bring Big Whiskey’s back to Owensboro under new ownership are being explored.
However, the announcement does not explain why the business closed, identify a new owner, or provide a timetable for reopening. For now, Big Whiskey’s remains closed, and a return is a possibility rather than a confirmed plan.
Big Whiskey’s Was Kentucky’s First
The Owensboro opening marked the chain’s arrival in Kentucky. Its menu featured burgers, wings, and other American fare, alongside a selection of whiskeys and bourbons. The downtown space also offered an outdoor patio and private dining areas.
Before Big Whiskey’s arrived, the former Bar Louie space had another brief chapter. In January 2024, building owner Gulfstream Development announced that it was available for events while the company looked for a long-term tenant.
For those of us who remember Bar Louie’s arrival and then welcomed another dining option into that familiar downtown space, today’s news marks another change at 234 Frederica Street. Whether Big Whiskey’s will have another chapter there remains to be seen.
Owensboro Restaurants We Miss the Most
Gallery Credit: Dave Spencer
The 10 Largest National Restaurant Chains That Are Not in Owensboro
Gallery Credit: Dave Spencer
Google News（Scotch/Distillery）｜原題：Ardbeg 10 vs Talisker 10 Year Old Single Malt Scotch Whisky: Price In Gurgaon, Delhi, Bengaluru, Mumbai; Check Flavours Too - esquireindia.co.in
AI generated summary, newsroom reviewed
There are evenings when it really matters what is in your whisky glass. Ardbeg 10 whisky and Talisker 10 whisky bring together two such drams, both shaped by Scotland's coastline but with very different personalities. Ardbeg 10 comes from Islay and is intensely smoky, peaty and briny, while Talisker 10 is from the Isle of Skye and brings a softer maritime character, with smoke balanced by pepper, salt and a touch of sweetness. Ardbeg 10 is bottled at 46% ABV, while Talisker 10 comes in at 45.8%. Here is our Ardbeg 10 whisky and Talisker 10 Year Old single malt Scotch whisky comparison across price in various Indian cities including Gurgaon, Delhi Bengaluru and Mumbai, flavours and more.
Imported Scotch whisky prices differ sharply across Indian states because of local excise duties, taxes and retail pricing. Current 2026 listings put Ardbeg 10 price at around Rs 5,400 in Gurgaon, Rs 6,430 in Delhi, Rs 7,455 in Bengaluru and Rs 11,261 in Mumbai.
Talisker 10 Year Old Single Malt Scotch Whisky is priced around Rs 4,000 in Gurgaon, Rs 4,760 in Delhi, Rs 6,335 in Bengaluru and Rs 7,000 in Mumbai. Delhi Duty Free currently lists the 75cl Talisker 10 whisky at Rs 6,530.
The biggest difference becomes apparent before the first sip. Ardbeg 10 whisky is an Islay single malt matured in ex-bourbon casks and is non-chill filtered. Its identity is built around dense peat smoke, sea spray and citrus freshness. Talisker 10 whisky, meanwhile, is double distilled and aged for a minimum of 10 years in American oak casks, bringing together smoke, maritime salinity and the distillery's familiar peppery character.
Ardbeg 10 whisky opens with smoky fruit, lemon and lime, followed by tarry rope, menthol and sea spray. On the palate, the whisky becomes richer, bringing peat oils, brine, creamy sweetness and espresso before moving into a long, smoky finish.
Talisker 10 whisky takes a different route. The nose is sea-salty and smoky, while the palate combines peat and spice with salted caramel, honey and dried fruit. Its signature peppery finish gives the whisky a warming edge that lingers after the smoke fades.
For a more forceful peat-and-smoke profile, Ardbeg 10 whisky stands apart. Talisker 10 whisky feels more rounded and maritime, making the contrast between the two particularly clear despite their shared 10-year age statement.
Note: Whisky prices in Gurgaon, Delhi, Bengaluru, and Mumbai are approximate and can change by retailer and bottle size, so check the latest local listing before buying.
Is Ardbeg 10 stronger than Talisker 10?
Ardbeg 10 is bottled at 46% ABV, while Talisker 10 is bottled at 45.8% ABV.
What is the difference between Ardbeg 10 and Talisker 10?
Ardbeg 10 is a heavily peated Islay single malt with intense smoke, citrus and briny notes. Talisker 10 is an Isle of Skye single malt with smoke, pepper, salt and a sweeter maritime character.
Which is more peated, Ardbeg 10 or Talisker 10?
Ardbeg 10 is more heavily peated, with a considerably more intense smoky character than Talisker 10.
How much does Ardbeg 10 cost in India?
Ardbeg 10 prices vary by state, with 2026 listings ranging from around Rs 5,400 in Gurgaon to Rs 11,261 in Mumbai.
How much does Talisker 10 cost in India?
Talisker 10 prices vary by state, with 2026 listings ranging from around Rs 4,000 in Gurgaon to Rs 7,000 in Mumbai.