A bottle of The Macallan 1926, bearing the Fine & Rare label, sold for £2,125,000 ($2,807,975) at a Sotheby’s auction held at The Macallan Estate in Speyside, Scotland, on 9 October 2026. The result makes it the second most valuable bottle of whisky ever sold in sterling, but the most valuable ever sold at auction when measured in US dollars.
The bottle led Live from The Macallan Estate, the first auction ever to take place at The Macallan Distillery.
The sale was conceived to mark the centenary of the distillation of The Macallan 1926. It comprised 42 lots drawn almost exclusively from private collections worldwide.
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The ‘white-glove’ auction was 100% sold, achieving an above-estimate total of £3.3 million ($4.4 million) against an estimate of £2.4-3.2 million. It became the second most valuable whisky auction Sotheby’s has ever held, after The Ultimate Whisky Collection in 2019. Some 86% of the lots sold achieved prices above their high estimates.
“Today’s result reflects the enduring fascination that The Macallan 1926 inspires among collectors around the world,” said Jonny Fowle, global head of whisky & spirits at Sotheby’s. “More than a century after it was distilled, it continues to stand alone as the benchmark for rarity, provenance and desirability in whisky.”
Bottled in 1986 at 60 years old, the 1926 vintage is the oldest ever bottled by The Macallan. Just 40 bottles were drawn from a single sherry-seasoned oak cask, number 263.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYUp to 14 of those bottles were decorated with the Fine & Rare label, 12 were designed by Sir Peter Blake, and a further 12 by Italian artist Valerio Adami. Two bottles were left unlabelled, and one was hand-painted by Irish artist Michael Dillon, commissioned through Fortnum & Mason.
The £2.1 million achieved establishes a new auction record for a bottle of The Macallan 1926 Fine & Rare. In US dollar terms, the result exceeds the previous record set in 2019 by almost 50%, an increase of approximately $900,000.
The current overall whisky auction record remains the Valerio Adami labelled 1926, which sold at Sotheby’s London in November 2023.
The sale opened with The Macallan Romantica Collection, consigned directly by the brand, which sold for £162,500 ($214,278). Proceeds will benefit three registered charities selected by the artists, split equally between Graeae Theatre Company, Cancer Research UK and Associazione VIDAS in Milan.
“We are humbled by the response to the auction live from The Macallan Estate and the results achieved,” said Jaume Ferras, creative director at The Macallan. “It was a privilege to welcome Sotheby’s and guests to our home, and to see such appreciation for whiskies that represent different chapters in our history.”
The second most valuable lot was a complete set of The Macallan in Lalique Six Pillars Collection, which realized £350,000 ($462,490).
Midleton Distillery has been named Most Awarded International Distillery for the second consecutive year at the San Francisco World Spirits Competition (SFWSC) 2026. The County Cork distillery, operated by Irish Distillers, secured 41 medals across its portfolio, including three whiskeys that earned Platinum recognition.
Redbreast 12-Year-Old Cask Strength, Redbreast 27 Year Old and Yellow Spot were each awarded Platinum. The accolade is reserved for expressions that have achieved Double Gold for three consecutive years. Alongside the three Platinum awards, Midleton’s whiskeys secured seven Double Gold, 13 Gold and 18 Silver medals.
The SFWSC is widely regarded as one of the most influential competitions in the global spirits industry. It brings together leading producers from around the world, with spirits evaluated through a blind tasting process by an expert judging panel.
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Midleton also secured all three finalist positions for ‘Best Pure Pot Still Irish Whiskey’. Blue Spot, Redbreast 12-Year-Old Cask Strength and Yellow Spot were shortlisted for the accolade, with the final category winner due to be announced at the Top Shelf Awards Gala later this year.
Among the other results, Redbreast secured 11 medals, including four Double Golds. Jameson Triple Triple Chestnut Edition, Redbreast 12-Year-Old Cask Strength, Blue Spot and Yellow Spot each received scores of 98 points.
“What makes this recognition particularly special is the consistency it represents,” said Kevin O’Gorman, master distiller at Midleton Distillery. “Every whiskey we create has its own character, shaped by different distillates, cask types and maturation journeys, but the same commitment to quality runs through them all. To see this recognised year after year, and across such a breadth of whiskeys, is a tremendous endorsement of the skill and dedication of our teams at Midleton.”
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYTommy Keane, chairman of Irish Distillers, added: “To be named ‘Most Awarded International Distillery’ for a second consecutive year is an incredible honour and a proud achievement for everyone at Midleton. Recognition across such a broad range of our whiskeys speaks to the expertise, ambition and consistency of our teams, and to the standards they uphold every day.”
Irish Distillers is owned by French drinks group Pernod Ricard, which acquired the business in 1988. The Midleton site produces the Jameson, Redbreast, Spot and Midleton Very Rare ranges.
The Midleton Distillery is responsible for the majority of Irish whiskey that you seen on shelves, including brands like Jameson, Redbreast, the Spots, and Powers. But arguably the best label produced at this massive operation just outside of Cork is Midleton Very Rare, a blended Irish whiskey that often features some unique innovations. The latest release introduces the new Rare Wood Collection, and it’s finished in Irish sweet chestnut barrels—a first for the category.
Midleton Very Rare was first launched in 1984 by then master distiller Barry Crockett. The series consists of annual vintage expressions, each a unique blend of well-aged pot still and grain whiskeys, as well as special releases like Barry Crockett Legacy, Forêt de Tronçais, and the Silent Distillery Collection (the final release in that series was made up of the last drops of whiskey produced at the old distillery which closed in 1975). Irish Chestnut Edition is the inaugural release in the Rare Wood Collection, which according to the brand will focus on highlighting “how exceptional and unconventional woods can shape extraordinary Irish whiskey.”
To that effect, this new whiskey was initially aged in fill and refill bourbon barrels for an undisclosed amount of time, and then finished for five years in Irish sweet chestnut casks. As mentioned before, that secondary maturation is a first for the Irish whiskey category. That’s due to the scarcity of this type of tree, as well as the porous nature of the wood which means that there is a very high angel’s share during maturation. In 2017, six Irish sweet chestnut trees (Castanea sativa) were harvested from Cappoquin Estate in the southern part of Ireland. The wood was seasoned and coopered in Spain and then returned to Ireland to be filled with light, medium, and heavy Midleton single pot still whiskeys. The distillery produces a range of styles of pot still whiskey, a uniquely Irish category that is produced on a pot still at one distillery from a mashbill of malted and unmalted barley, often with a small percentage of oats or another grain.
“Moving beyond traditional oak, we wanted to understand how this exceptional wood could bring a new dimension to one of our finest whiskeys,” said current Midleton master distiller Kevin O’Gorman in a statement. “That question set us on a journey of discovery spanning nearly a decade, resulting in the world’s first whiskey finished in casks crafted entirely from Irish sweet chestnut. When we filled these casks, we couldn’t know exactly how Irish sweet chestnut would influence the whiskey, but what we discovered was something genuinely distinctive, a richness, texture and complexity unlike anything we’d experienced before.”
We did not get to try this new whiskey, which was bottled at cask strength of 56.1 percent ABV, but the official tasting notes describe honey-drizzled red apple, caramelized orange peel, melted chocolate, toffee fudge, warming woodland spices, and nutty undertones on the palate. Midleton Very Rare Irish Chestnut Edition is available now in limited numbers at specialty retailers around the globe (SRP $490).
Google News（Scotch/Distillery）｜原題：Arbikie “The Signature” — A Single Estate Single Malt Ten Years in the Making - Travelling for Business
蘇格蘭Arbikie Highland Estate Distillery推出首款Single Estate Single Malt「The Signature」，於2026年9月7日上市。該酒款由農場自種大麥釀製，從蒸餾、熟成至裝瓶全程在莊園內完成，代表真正的田間到瓶身封閉式生產系統。限量1,000瓶，每瓶£250（約台幣9,000元），以波本桶熟成10年，酒精度48% ABV。風味兼具成熟水蜜桃、檸檬雪葳與香草奶油等層次感。Arbikie因永續認證與環保實踐獲譽，該酒款象徵其莊園單一麥芽系列的開端。
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Arbikie Highland Estate Distillery has always been a rare breed in Scottish spirits: a true field‑to‑bottle operation where every stage of production happens on the family’s Angus farm.
With The Signature, its first‑ever Single Estate Single Malt Scotch Whisky, the distillery steps into a new chapter — one shaped by patience, provenance and a decade of quiet work behind the scenes.
Launched on 7 September 2026, exactly ten years after Arbikie filled its first cask, The Signature is the inaugural release in the distillery’s long‑anticipated single malt programme. Only 1,000 bottles exist worldwide, each priced at £250, matured for ten years in six bourbon casks and bottled at 48% ABV.
A Whisky Shaped Entirely by One Place
What sets The Signature apart is its uncompromising single‑estate philosophy. The whisky is made from Odyssey barley grown on Arbikie’s coastal fields, distilled, matured and bottled entirely on the farm — even the casks rest in the estate’s former dairy warehouses. This is not marketing language; it is a genuine closed‑loop system that few distilleries in Scotland can claim.
Co‑founder Iain Stirling describes the release as the culmination of ten years of patience and a reflection of the family’s farming heritage. Arbikie refused to rush a single malt simply because the market expected one; instead, they waited until the whisky truly expressed their land, philosophy and people.
Tasting Notes
The Signature opens with ripe peach, banana bread and lemon sherbet on the nose, moving into brioche, apricot marmalade and citrus on the palate. The finish is long and elegant, with creamy vanilla, orange blossom and lingering spice.
It’s a whisky that feels both youthful and assured — bright fruit layered over deeper, buttery notes, with a coastal freshness that hints at its Angus origins.
Sustainability & Craft
Arbikie’s reputation for sustainability is well‑earned: the distillery is a certified B Corp and was named Sustainable Distillery of the Year at the Icons of Whisky 2026. The Signature builds on that ethos, proving that environmental responsibility and luxury whisky can coexist meaningfully.
The Signature is more than a debut single malt — it’s a statement of intent. Limited, meticulous and deeply rooted in place, it marks the beginning of Arbikie’s Single Estate Single Malt collection, with future releases set to explore age, cask character and the nuances of field‑to‑bottle whisky making.
For collectors, connoisseurs and ideal for Corporate gifting as well as anyone who values provenance, this is a standout release and a compelling start to Arbikie’s next decade.
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Google News（Scotch/Distillery）｜原題：Rare Macallan whisky sells for over £2m at Speyside auction - Northern Scot
麥卡倫 Macallan 1926 於蘇格蘭斯佩塞德酒莊舉辦的蘇富比拍賣會以210萬英鎊（約台幣8,400萬）成交，成為史上第二昂貴威士忌。該酒款於1926年蒸餾、1986年裝瓶，僅由263號雪莉桶生產40瓶，是世界最稀有威士忌之一。瓶標由披頭四專輯設計師彼得布雷克(Sir Peter Blake)等知名藝術家設計。此次拍賣為蘇格蘭酒廠首次舉辦，吸引全球收藏家參與。
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Rare Macallan whisky sells for £2.1 million at Speyside auction
A rare bottle of Macallan Scotch whisky, distilled in Speyside 100 years ago, has sold for £2.1 million at an auction held at the distillery.
The Macallan 1926 was sold at a special Sotheby’s auction at the Macallan Estate marking 100 years since the whisky was distilled.
The sale made it the second most valuable bottle of whisky ever sold at auction, measured in pounds. It narrowly missed the record set in 2023 by another bottle from the same cask.
The whisky was matured for 60 years before being bottled in 1986. Only 40 bottles were produced from the cask, making it one of the rarest whiskies in the world.
The cask, numbered 263, was filled in 1926 and left to mature in Spanish oak sherry casks. Over the following six decades, the whisky developed its flavour and dark colour, while some of the spirit evaporated naturally.
It was only when the distillery’s old warehouses were checked in the 1980s that the true quality and rarity of the whisky became clear.
Special labels were commissioned for many of the bottles, with designs created by well-known artists, including Sir Peter Blake, who helped design the Beatles’ Sgt. Pepper’s Lonely Hearts Club Band album cover.
The bottle sold at auction was one of 14 released under the Macallan Fine & Rare label.
The auction was the first to be held at the Macallan Estate and is believed to be the first auction of its kind to take place at a Scottish distillery.
More than 40 other whisky lots were also offered for sale at the event, which attracted leading collectors from around the world.
Google News（Scotch/Distillery）｜原題：The Macallan 1926 whisky sells for £2.1 million at Speyside auction - DRAM Scotland
麥卡倫1926單瓶威士忌在蘇富比於Speyside麥卡倫莊園舉辦的拍賣會上以210萬英鎊（約台幣8,400萬元）成交，成為英鎊計價威士忌史上第二高價。此酒由1926年蒸餾、雪莉桶熟成60年於1986年裝瓶，全球僅40瓶。其中14瓶獲得2002年推出的Fine & Rare標籤，25瓶由藝術家設計標籤，包括披頭四專輯封面設計師Sir Peter Blake創作的12瓶。此拍賣為蘇格蘭酒廠首次在莊園內舉辦，吸引50位頂級威士忌收藏家與線上投標者。
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A bottle of The Macallan 1926 Scotch whisky has sold for £2.1 million at Sotheby’s auction at The Macallan Estate in Speyside, becoming the second most valuable bottle of whisky ever sold in sterling. The auction was held to mark 100 years since the whisky was distilled in 1926.
The bottle was matured for 60 years in a sherry-seasoned oak cask before being bottled in 1986. Just 40 bottles were drawn from cask number 263, making it one of the rarest releases from the distillery. A bottle from the same cask achieved a higher price at auction in 2023.
Of the 40 bottles, 14 were given the Fine & Rare label, which was first introduced in 2002. The distillery also commissioned artists to design labels for 25 bottles, including 12 created by English pop artist Sir Peter Blake, best known for co-creating the cover of The Beatles’ Sgt. Pepper’s Lonely Hearts Club Band album.
Over six decades of maturation, the whisky developed its character through contact with the Spanish oak cask, which influenced its colour and flavour. Sotheby’s has previously described The Macallan 1926 as the “holy grail” of whisky.
The sale was the first auction to be held at The Macallan Estate and, according to Sotheby’s, the first of its kind at a Scottish distillery. More than 40 other lots were offered at the invitation-only event, attended by 50 leading whisky collectors, with additional bids submitted online.
Scotch Whisky Association Challenges England’s New Single Malt Rule
The appeal targets a geographic label approved in September, saying the English definition departs from long-established whisky standards.
Monday, October 12, 2026
England’s new geographical indication for whisky has become a point of dispute across the British and Irish spirits industry, with English distillers welcoming a long-sought legal definition for their products and Scottish producers challenging one of its central rules in an appeal.
The UK Department for Environment, Food and Rural Affairs, known as DEFRA, approved the geographical indication, or GI, for English whisky in September, completing a process that began in February 2022 when the English Whisky Guild submitted its application. The new protection gives English whisky an official product specification and legal recognition tied to origin and method, similar in principle to long-established systems used for wine and other spirits.
The approval is a major milestone for a whisky category that is still young by international standards. According to the English Whisky Guild, England had just over a dozen whisky producers about 10 years ago. Today, the number of active and planned whisky distillers is believed to have passed 70, ranging from small craft operations to larger names such as Cotswolds, the Lakes Distillery, Spirit of Yorkshire, and the English Distillery.
That fast expansion helped drive the push for formal recognition, but it also made agreement difficult. Producers in England do not all follow the same production model, and the final GI reflects compromises over what the category should include.
Morag Garden, chief executive of the English Whisky Guild, said the process required members to look beyond their own commercial interests. She said no specification of this size would fully match every business model or preference, but that members accepted the need to support the long-term interests of the wider English whisky category in order to secure approval.
The strongest criticism has centered on the GI’s definition of “single malt.” Scottish industry figures argue that the English rules break with the meaning consumers already associate with the term. Under the approved English specification, critics say, whisky can qualify as single malt if it is distilled at a single distillery even if not all stages of production take place at a single site.
Wendy Chamberlain, a member of Parliament and chair of the Scotch Whisky All-Party Parliamentary Group, raised that concern during a parliamentary debate shortly before the GI was announced. She said her objection was specifically to the definition of English single malt because it required only distillation at a single distillery rather than all stages of production taking place at one site.
The Scotch Whisky Association then said it was “profoundly concerned” by the decision, arguing that the approved text undermines the established definition of single malt, creates confusion for consumers, and puts at risk a category whose global reputation was built by the Scotch industry. The association has since lodged an appeal against the approval.
In a joint statement with the Irish Whiskey Association and the Welsh Whisky Association, the Scotch Whisky Association said the three groups remained concerned about inconsistencies in the approval of the English GI, both in the process itself and in how the rules could be applied in the future. The statement said compromises had been offered to the English Whisky Guild but no agreement was reached.
The dispute matters beyond a naming issue. In the drinks business, production and labeling rules can shape competition between distillers, affect export marketing, and influence how consumers understand quality and origin. A change in how “single malt” is defined in one jurisdiction could affect brand positioning and, if consumers become confused, could have broader consequences for the reputation of malt whisky in international markets.
The English Whisky Guild and producers backing the GI say the new framework is needed to give a fast-growing category clear legal standing and a recognizable identity. Supporters argue that it establishes standards without forcing English whisky to copy Scotch rules.
Mark Riley, managing director of Witchmark Distillery in Wiltshire, said the GI will help new entrants even before they release their first bottles. Witchmark’s inaugural whisky is expected in about a year. Riley said a protected definition means consumers, trade buyers, and export partners know what standards an English whisky producer meets from the start. He described the GI as a foundation that gives English whisky its own provenance while still matching global expectations of whisky quality.
Other producers point to rules they see as useful selling points in a crowded global market. The English GI allows maturation in any type of wood, while also requiring locally sourced water and grain grown in the UK. Supporters say those standards give producers room to develop distinct styles while offering consumers traceability.
David Thompson of Spirit of Yorkshire said one of the key features is the requirement to use 100% UK-grown cereals. He said drinkers increasingly want to know where products come from and how they are made and grown, and argued that the GI responds to that demand.
Even within England, however, the debate over what the rules should permit has not been settled. Liam Hirt, co-founder of Circumstance Distillery in Bristol and an early member of the English Whisky Guild, objected to an earlier requirement that English single malt had to be double distilled in copper pot stills. He argued that such a rule would have copied the Scotch model instead of reflecting the variety of modern English whisky production and the country’s own distilling history.
After those objections, the criteria were broadened to allow batch distillation in hybrid pot-column stills under DEFRA’s product specification. Hirt has said that change still does not go far enough. He argues that the phrase “distilled a minimum of two times” is open to different interpretations and could create confusion for both producers and consumers, particularly in cases involving pot stills with attached columns and newer equipment such as iStills.
That internal disagreement shows the challenge facing regulators and producers as they try to define a national category while preserving innovation. English whisky has developed quickly, and many distillers have built their businesses around methods that do not fit older models used elsewhere.
The new GI also arrives after English whisky has begun attracting international attention. In 2022, the Lakes Distillery’s The Whiskymaker’s Reserve No. 4 became the first English whisky named World’s Best Single Malt at the World Whiskies Awards, adding momentum to the category’s efforts to formalize its identity.
Geographical indications are not unusual in drinks. They have long been used to protect products whose qualities are linked to a particular place. Scotch whisky has had formal legal protection for decades. What makes the English case notable is how early the category has moved to secure one, given that English whisky in its current modern form is only a few decades old.
For now, the GI is in force, but the appeal ensures the argument over English single malt will continue. The outcome could help determine not only how English whisky presents itself at home and abroad, but also how tightly protected terms in the wider spirits trade are interpreted as new producers and new regions seek recognition.
In February 2022, the then newly formed trade body, the English Whisky Guild (EWG) submitted an application for a geographical indication (GI) for English whisky. In September this year, the UK’s Department for Environment, Food and Rural Affairs (DEFRA) announced that the process had been successful and the GI was now official.
The application itself is nothing particularly remarkable. Wine GIs, for instance, have existed for a century as intellectual property rights protecting products whose qualities are linked to a specific geographical area. And GIs aren’t new to the whisky sector either. Scotch formally acquired its own in the late 1980s, but its first dedicated legal definition dates back even further. What is really striking about the English whisky GI is its timing. For a category barely a couple of decades old, having already formalised a legal definition is an exceptional achievement, even more so when compared with other examples from around the world.
English whisky’s rapid growth and the palpable excitement around its makers have undoubtedly helped drive such a strong push for formalisation. Ten years ago, there were just over a dozen producers in the country. Today, the number of active and budding whisky distillers is believed to have surpassed 70, with more popping up all the time. Many are small craft producers, but the sector also includes sizeable players such as the Cotswolds, the Lakes Distillery, Spirit of Yorkshire, and the aptly named the English Distillery.
With the number of whisky makers expanding so rapidly, each with their own distinct philosophies, inspirations, and approaches, defining what the GI should (and shouldn’t) encompass required considerable balancing. “Throughout the process, there was a shared recognition that no specification of this scale would perfectly reflect every individual business model or preference,” explains Morag Garden, CEO of the EWG. “Members understood that, at times, supporting the long-term interests of the wider English whisky category might mean accepting outcomes that did not directly benefit their own business. That willingness to look beyond individual interests and focus on the bigger picture was one of the key reasons the Guild was able to make progress and ultimately secure approval.”
Perhaps expectedly, there have also been some serious points of contention along the way. For instance, co-founder of Bristol’s Circumstance Distillery and early member of the EWG Liam Hirt objected to the initial requirement for English single malt to be double distilled in copper pot stills. He argued that this risked replicating the Scotch whisky model rather than reflecting the diversity of contemporary English whisky production and the country’s own distilling history.
Following Hirt’s objections, the criteria were broadened to allow batch distillation in hybrid pot-column stills (see p.12 of DEFRA’s official product specifications for English Whisky), a change that in his view still doesn’t fully reflect the needs of English craft distillers. “I still object to the use of the term ‘distilled a minimum of two times’,” he argues. “I class a pot still with a column attached as a single distillation because the vapours are not fully condensed after leaving the pot, whereas I believe the EWG class it as two distillations. This is very confusing for the producer and consumer and open to multiple interpretations. This clause would also seem to allow a pot with a column alongside, but not a column attached directly to the pot, as is the case with the iStill. So I stand by my original objection.”
The GI has faced even stronger criticism from parts of the Scottish whisky industry, with some arguing that England’s definition of single malt could confuse drinkers and ultimately damage the reputation of the category. “My concern is specifically about the definition of English single malt whisky [requiring] only distillation at a single distillery, rather than for all the stages of production to take place at a single site,” summarised Wendy Chamberlain, MP and chair of the Scotch Whisky All-Party Parliamentary Group, during a parliamentary debate just days before the GI announcement.
The Scotch Whisky Association (SWA) considers the issue serious enough that it is now taking further action: “We are profoundly concerned by this decision… The text as approved undermines the established definition of ‘single malt’, creates confusion for consumers and jeopardises the category which the Scotch whisky industry established and built the reputation of around the world… Following discussions with DEFRA, we are considering our position and next steps.” Since giving this statement, the SWA has lodged an appeal in response to the English whisky GI approval, and in a joint statement with the Irish Whiskey Association and Welsh Whisky Association said that: “Despite efforts to find an agreement, including offering compromises to the English Whisky Guild, our Associations remain concerned about inconsistencies in approving the English Whisky GI, both in terms of process and future practice.”
Despite the criticism, the GI’s announcement has been broadly met with optimism. Witchmark Distillery managing director, Mark Riley, whose much-anticipated inaugural release is around 12 months away, points out that the GI will benefit newcomers by providing instant legitimacy. “As a distillery yet to release whisky, having a protected definition of English whisky means consumers, trade and export partners know exactly what standards we meet from day one,” he explains. “It strengthens trust and lets us enter the market with the confidence of a recognised national category. The GI is a strong foundation. It anchors English whisky in its own provenance rather than mimicking Scotch, while still aligning with global expectations of whisky quality. As the category grows, the GI will evolve — but today, it gives English whisky a clear, confident identity on the world stage.”
Criteria such as the freedom to use any type of wood for maturation, alongside requirements for locally sourced water and UK-grown grain, are seen as further advantages to help distillers stand out in an increasingly crowded global whisky landscape. “A key element of the GI is the fact that we’re using 100 per cent UK-grown cereals,” says David Thompson of Spirit of Yorkshire, highlighting how this offers drinkers the reassurance of provenance they increasingly crave. “People want to know where products are from, how they’re being made and grown, so this is something that was strongly led by what people actually want.”
Whether the GI truly reflects the diversity of England’s whisky-making landscape may still be up for debate. Yet, its current form already gives distillers significant room to shape the category on their own terms while anchoring it in strong provenance, a necessary balancing act that offers English whisky a conveniently distinctive identity as it carves out its own space on the global whisky stage.
Google News（Whisky 綜合）｜原題：Weller Rainbow Vertical Headlines Veterans Bourbon Raffle - The Whiskey Wash
肯塔基州不動產專業人士退役軍人協會（VAREP）舉辦慈善威士忌拍賣募款，頭獎為Weller「彩虹」系列六瓶垂直品鑑組合加一瓶BTAC William Larue Weller，其他獎項包括Daniel Weller、Weller Single Barrel、Weller C.Y.P.B.、Weller 12 Year及Weller Full Proof等瓶款。拍賣於10月21日晚間8點舉行，每張彩券100美元，總共500張，募款所得將支持退役軍人財務教育與VA房貸認知推廣工作。
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The Veterans Association of Real Estate Professionals (VAREP) Northern Kentucky Chapter has opened ticket sales for a charity bourbon raffle featuring 10 premium prizes. Tickets run through Wednesday 21 October, with the live drawing to be held that evening via nonprofit partner Give 270. The grand prize is a six-bottle Weller “Rainbow” vertical, plus an additional bottle of BTAC William Larue Weller.
Bonus prizes include a bottle of Daniel Weller, two bottles of Weller Single Barrel, two bottles of Weller C.Y.P.B., two bottles of Weller 12 Year and two bottles of Weller Full Proof.
Proceeds will support the VAREP Northern Kentucky Chapter and its work to promote sustainable homeownership, financial literacy and VA loan awareness for military personnel and veterans.
Quick whisky question
Single malt is everywhere, but what does it mean? We want to know what the word “single” means to you. Three quick questions, under a minute.
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“This raffle gives us a unique opportunity to raise funds while supporting our mission of helping veterans and military personnel build a stronger financial future,” said Michael Smith, VAREP Northern Kentucky Chapter founding president. “We’re grateful to Give 270 for their partnership and for everyone who participates in supporting our work.”
The raffle is presented in partnership with Elizabethtown-based nonprofit Give 270. The organization launched bourbonraffles.org in 2024 to expand fundraising opportunities for a broader range of nonprofits and community initiatives.
Officially titled Bourbon Raffles Serial No. 016, the drawing will take place live on Give 270’s Facebook page and YouTube channel on Wednesday 21 October at 8pm, following the group’s weekly Whiskey Wednesdays raffle.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYTickets are priced at US$100 (£75) each and will remain available until 7pm on the day of the drawing. A total of 500 tickets are available, with no limit per individual, subject to availability.
The prizes draw on one of American whiskey’s most sought-after labels. The W.L. Weller brand is built on the pioneering idea of swapping rye for wheat to produce a softer, smoother bourbon.
The brand’s pinnacle expression anchors the grand prize. William Larue Weller has been released annually since 2005 as part of the Buffalo Trace Antique Collection (BTAC), a lineup of five limited-edition expressions that has become the most anticipated fall release in American whiskey.
That pedigree has long linked the line to Kentucky’s most coveted bottlings. Sharing a mash bill with the legendary Pappy Van Winkle, this high-proof wheater always showcases a rich and complex character.
To purchase tickets, visit bourbonraffles.org. To learn more about the association, visit varep.org.
Google News（Whisky 綜合）｜原題：90-minute delivery from orbit: Ghost cargo pod drops radio and whiskey from 68,500 feet - Yahoo Tech
Sierra Space公司的Ghost軌道快遞系統在猶他州沙漠進行高空測試，成功從35,000及68,500英尺高度投放威士忌與軟體定義無線電設備，兩次均完好回收。Ghost設計用於在90分鐘內將最多330磅貨物從軌道運送到地球任何地點。美國太空司令部需求促使Sierra Space在4個月內完成新型Ghost車輛開發。目前美國空軍研究實驗室已簽約研究將Ghost升級至5至10公噸級規模，用於全球敏捷後勤支援，目標是在傳統運輸機無法進入的戰鬥熱點快速遞送補給品。
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90-minute delivery from orbit: Ghost cargo pod drops radio and whiskey from 68,500 feet
A bottle of whiskey and a software-defined radio have given Sierra Space's Ghost cargo vehicle its first live tests in nearly two years, and both loads came back intact.
High above the Utah desert in May, a high-altitude balloon released the compact reentry vehicle from 35,000 feet in one test and 68,500 feet in another. Recovery crews found the payloads quickly, according to a report on the tests.
A rush job for Space Command
Sierra Space built a new Ghost vehicle from scratch in less than four months after U.S. Space Command called on the company for its Apollo Nexus exercise. Sierra Nevada supplied the radio to see whether electronics could survive a rough outdoor environment, while the whiskey stood in for liquid cargo.
Erik Daehler, a senior vice president at Sierra Space, said both cargoes arrived without incident and that the ground crew recovered them within a reasonable time. He described the exercise as being about getting U.S. forces and allies to work together on logistics under pressure.
How Ghost is meant to work
Ghost is a decelerator designed to move cargo from orbit to any point on Earth in roughly 90 minutes. Sierra Space unveiled it in April 2024 after years of behind-the-scenes development. The current version carries about 330 pounds (150 kilograms) of payload and has a five-year shelf life in space, so loaded vehicles can be prepared weeks in advance.
When a delivery is ordered, the vehicle turns around and fires a small motor to slow to about 7,000 meters per second, or roughly 15,700 mph. Atmospheric drag takes care of the rest.
Thermal protection packs that fold compactly for launch expand to shield the contents from temperatures up to 2,000 degrees Fahrenheit. During descent, the shield falls away and a parafoil steers the package toward a landing zone about 328 feet (100 meters) wide.
Earlier drop tests
The first drops, in Florida in February 2024, examined the final stretch of flight. One package fell from 2,000 feet without a parachute to gauge the impact, and another landed from 4,000 feet under a parachute. In a third, the shield was dropped and the parachute took over. The data helped engineers fine-tune the placement of the center of gravity and the vehicle's control.
Military interest and bigger Ghost
The Air Force Research Laboratory awarded Sierra Space a fixed-price contract in October 2024 to study scaling Ghost up to 5 or 10 metric tons (about 5.5 to 11 U.S. tons) under its Rocket Experimentation for Global Agile Logistics program. The aim is to get critical supplies where they are needed faster than traditional airlift can, particularly in hot spots where large transport aircraft cannot fly without being shot at.
U.S. Transportation Command has also shown strong interest in how recovery, deployment and day-to-day operations would work once the vehicles return. Sierra Space expects lessons from its Dream Chaser spaceplane to carry over to the smaller design.
The balloon tests, which fall well short of an orbital return, gave the company valuable real-world experience.
I’m a Wild Turkey fan, there’s no way around that. However, these two American powerhouse bourbons have plenty in common and a lot to compete over.
Both sit at around 100 proof, both offer plenty of flavor for the money, and neither requires you to hunt around for a bottle. But which one actually gives you more?
I tasted Knob Creek 9 Year Old and Wild Turkey 101 three ways: neat, over ice, and in an Old Fashioned.
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Knob Creek 9 Year Old
Neat
Knob Creek doesn’t get a huge amount of attention in the UK, so it was nice to go back to this bottle and see what was happening. I picked mine up for roughly the equivalent of $35 in the US.
With a mash bill of 75% corn, 13% rye, and 12% malted barley, this is a relatively low-rye style with plenty of sweetness from the corn.
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READ THE STORYThe nose is all maple syrup, sweet American oak, and baked vanilla. Classic bourbon aromas.
The palate is a little intense at first, but by the second sip it becomes much softer and more welcoming, with more maple and vanilla alongside drying oak and a slight leather note.
The finish is long and warming, with toasted oak, marshmallow, and a sweet biscuit note covered in caramel.
It’s an excellent neat pour, particularly if you like your bourbon on the sweeter side.
Over Ice
For this test, I poured each bourbon into a separate glass over the same size large ice cube, allowing the whiskey to stay cooler for longer while slowing the dilution.
Knob Creek handles the ice well. The nose remains rich and sweet, with maple syrup, custard, and vanilla wafer biscuits, although some of the oak begins to fade.
The palate becomes a little thinner, but it retains much more of its structure than I expected. The finish remains sweet, with just a touch of hot alcohol appearing as the ice begins to melt.
Of the two bourbons, Knob Creek performs considerably better over ice. It retains more of the flavors that make it enjoyable neat rather than allowing the dilution to take over.
In An Old Fashioned
For both cocktails, I used exactly the same recipe: 60ml of bourbon, 12.5ml of demerara sugar syrup, two dashes of Angostura bitters, and two dashes of Angostura orange bitters.
I stirred each for around 30 seconds, until the mixing glass was cold and condensation had formed, and used no garnish so I could focus on the flavors of the whiskey.
Knob Creek is a classic symphony of Kentucky flavor straight out of the gate. It’s full of sweet oak, toasted oak, nut oils, spiced wine, chocolate orange, and turbocharged vanilla.
The palate is rich and still has plenty of body. Oak leads the way, but the maple and vanilla notes become huge in the cocktail.
The Angostura and orange bitters introduce peppery and floral notes, while the high proof keeps everything silky and flavorful. The finish is long and drenched in oak and sweetness from both the bourbon and the demerara syrup.
It makes an excellent Old Fashioned, although it stays firmly on the sweeter side.
Wild Turkey 101
Neat
Wild Turkey 101 uses the same 75% corn, 13% rye, and 12% malted barley mash bill as Knob Creek, so there are naturally some similarities between the two.
I paid the equivalent of around $30 in the US, making it slightly cheaper than the Knob Creek.
The nose is similarly sweet, with maple and vanilla, but Wild Turkey has a noticeably spicier character. There’s rolling tobacco and freshly sawn wood, giving it a more earthy quality.
The palate is wonderful, although this is where my Wild Turkey bias probably starts to show. There are Dutch stroopwafels, bittersweet espresso, milk chocolate, and spicy oak running through the middle.
The finish is long and lingering, with the expected sweetness alongside considerably more spice. The rye feels more pronounced here, and the finish is noticeably drier than the Knob Creek.
Neat, I’d call the two a draw. Knob Creek runs sweeter while Wild Turkey runs spicier. Which one works better largely depends on what you want from your bourbon.
Over Ice
This is where Wild Turkey 101 starts to struggle.
Its proof seems to become much more obvious over ice. The nose becomes more ethanol-driven, while those green, earthy rye notes make a stronger appearance. I can also pick out more of the barley, with notes of toasted grain and younger spirit.
There is still plenty of body and oiliness on the palate, but the sweetness becomes muted, which is precisely the part I want to retain.
It becomes slightly astringent and doesn’t taste like the Wild Turkey I know and love. The finish is fine, with plenty of spice, but that spice feels more alcohol-driven rather than coming from the combination of grains and oak.
Some people love Wild Turkey over ice, but for me, this is easily the weakest of the three serves.
In An Old Fashioned
Things change completely once Wild Turkey 101 goes into an Old Fashioned.
The nose is delightful, with a huge combination of warm toffee, caramel, and soft spices. There’s rye spice, toasted grain, licorice, orange peel, brown sugar, and that characteristic Wild Turkey stroopwafel note.
On the palate, it becomes much richer than it was over ice. There’s a massive texture that seems to coat every part of your mouth.
Chocolate, ginger, caramel, orange oil, malted biscuits, and green rye spices all come through.
The finish is every bit as long as the Knob Creek version, but for me, there’s more going on. Alongside the sweetness are rye, licorice, mint, bitter orange, crystallized ginger, and salted caramel.
This is where Wild Turkey 101 really comes into its own. It delivers everything I want from a great Old Fashioned while still showcasing the character of the bourbon underneath.
Price And Value
There isn’t much separating these two on price.
I paid the equivalent of around $35 for Knob Creek and $30 for Wild Turkey 101, although prices will obviously vary depending on where you shop.
Both also give you a lot of bourbon for the money. They sit at roughly the same proof and have enough weight and flavor to work neat, over ice, or in cocktails.
The real difference is how they perform in those different serves.
Knob Creek is sweeter, with plenty of maple, vanilla, caramel, and oak. Wild Turkey 101 leans further into spice, earthiness, and those darker tobacco and rye notes.
Knob Creek is the stronger option over ice. Wild Turkey 101 makes the better Old Fashioned. Neat, I genuinely struggle to separate them.
Which Bourbon Should You Buy?
There isn’t a straightforward winner here.
If you prefer a sweeter bourbon or regularly drink your whiskey over ice, I’d lean toward Knob Creek. It maintains its character particularly well as the ice begins to melt, and that maple, vanilla, and oak profile is difficult to dislike.
If you want something slightly spicier, or you’re buying primarily for cocktails, Wild Turkey 101 would be my choice. In an Old Fashioned, it has more going on and produces the more complex drink.
I’ve owned more bottles of Wild Turkey than Knob Creek, so my flag is fairly firmly planted. But after tasting them side by side, Knob Creek is every bit as good in its own way.
For roughly $30 to $35, both give you an awful lot of bourbon for the money.
Cù Bòcan, the experimental single malt made each winter at Tomatin Distillery in the Scottish Highlands, has released Creation #9, its oldest expression to date. Bottled at 46% ABV and limited to 3,800 bottles globally, the whisky is priced at £45 and was designed around the sweet and salty taste of cinema popcorn.
The ninth release in the brand’s limited-edition Creations series, Creation #9 draws its flavor from a pairing of American virgin oak and Manzanilla sherry casks.
At over 17 years old, the larger share of the spirit (80%) matured entirely in American virgin oak casks, which are rarely used for such a lengthy maturation. This produces layers of vanilla, honey and caramel sweetness. The remaining spirit spent 13 years in refill hogsheads before a four-and-a-half-year finish in Manzanilla sherry casks.
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Made from Palomino grapes in Sanlúcar de Barrameda on Spain’s Cádiz coast, Manzanilla is a pale, bone-dry fortified sherry. Its casks carry a signature salinity, layering salted caramel, toasted almond and coastal freshness into the spirit. Together, the two casks create the sweet and salted popcorn note that defines the release.
Jamie Muir, distillery manager at Tomatin, said: “Creation #9 set out to prove that patience pays off in the most unexpected ways.”
He added: “The American virgin oak has given the single malt its deep, sweet backbone, but it’s the Manzanilla sherry cask that elevates the expression, bringing in the salty, savoury edge that balances all the sweetness.”
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYMuir continued: “The result is one of the most unexpected flavours we’ve crafted. It’s exactly the kind of discovery that makes the Creations series so exciting, and the perfect excuse for a movie night.”
Creation #9 arrives in a red-and-white carton with diagonal detailing reminiscent of a classic popcorn box. Its engraved contours echo the wisp of Cù Bòcan’s signature smoke and the staves of the casks that shaped it.
Natural in color and non-chill filtered, the whisky is now available from Tomatin Distillery’s website and from specialist whisky retailers in the UK and worldwide.
According to the official notes from the brand, the nose offers vanilla, honey and caramel sweetness balanced by salted popcorn, toasted almonds and coastal salinity. The palate brings bright lemon zest and crisp orchard fruit, while the finish is long and gently spiced, with lingering dry oak and subtle maritime freshness.
Google News（Whisky 綜合）｜原題：Jura Introduces New Range of Sherry Cask Finished Whiskies - The Whiskey Wash
蘇格蘭艾雷島酒廠 Jura 推出雪莉桶妙釀系列的首批兩款作品：Jura 12 Year Old Oloroso Edition 和 Jura 15 Year Old Manzanilla Edition。12年款採用 Oloroso 雪莉桶完成，定價 £50（約 $67 美元），風味層次豐富，帶有梅乾、焦糖核桃與乾柑橘；15年款以 Manzanilla 雪莉桶完成，定價 £65（約 $87 美元），具有清爽的檸檬馬默萊德與杏仁的風味。兩款均採取 46% ABV，自然色澤且未冷凝過濾。Jura 靈感來自西班牙用餐後的「sobremesa」傳統，強調分享品飲的哲學。
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Island single malt distillery Jura has released two Sherry cask-finished expressions, the Jura 12 Year Old Oloroso Edition and the Jura 15 Year Old Manzanilla Edition. Both whiskies are available now in specialist whisky shops and online across the UK and mainland Europe.
The duo marks the first two releases in a new range, with each expression finished in a different style of Sherry cask.
Jura’s whisky makers drew inspiration from the Spanish tradition of “sobremesa” for the releases. The custom involves relaxing at the table after a meal and conversing with friends and family.
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“At Jura, we create whiskies perfect for sharing, and our latest releases perfectly embody this ethos,” the distillery said.
The Jura 12 Year Old Oloroso Edition is matured in ex-bourbon American oak barrels and fully finished in a combination of American and European oak Oloroso Sherry hogsheads. It is bottled at 46% ABV, with a natural color and non-chill filtration.
According to the brand, the expression “offers layers of prune, caramelised walnut and dried citrus.” It carries a recommended selling price of £50 ($67).
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYThe Jura 15 Year Old Manzanilla Edition is also matured in ex-bourbon American oak barrels, before a full finish in Manzanilla Sherry butts.
Manzanilla is a fresh take on Jerez’s Fino Sherry that thrives in a coastal climate. The 15-year-old is bottled at 46% ABV, with a natural color and non-chill filtration, and retails for £65 ($87).
Joe Ricketts, lead blender for Jura, recommends pairing the whisky with fresh oysters for an elegant tasting experience.
For the 12 Year Old Oloroso Edition, the official notes from the brand describe a nose of peach and apricot, a palate of stone fruit moving to prune and crystallised citrus, and a dark chocolate finish.
The official notes from the brand for the 15 Year Old Manzanilla Edition cite a nose of citrus peels, blanched almond and freshly baked bread, a palate of lemon marmalade, mandarin and almond brittle, and a finish of nectarine, toffee and vanilla pod.
Both pack designs feature the distinctive Jura bottle silhouette, alongside hints of Andalusian mosaic tiles, foiling and embossing.
The releases follow Jura’s mission, launched last year, to make whisky more accessible through clear age statements and straightforward tasting notes.
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.
Jeffrey Nitschke is Portland area attorney whose career has dovetailed with a love of fine spirits and cigars. His hometown is rich with microdistilleries, which has afforded him the opportunity to learn the nuances of whiskey tasting and whiskey making. His writing and enthusiasm for the hobby has led to lasting friendships with other whiskey aficionados and connisures across the United States.
What happens when Jura finishes its island single malt in Oloroso and Manzanilla Sherry casks? Meet two new releases inspired by the Spanish art of sobremesa.
How many medals does it take to be crowned the world’s most awarded international distillery two years running? Midleton just found out at SFWSC 2026.
Can a single yeast strain change a bourbon? We taste Four Roses’ OESQ from the 2026 single barrel collection to find out what the floral Q yeast brings.
Google News（Whisky 綜合）｜原題：14 Bourbons That Rival Pappy Van Winkle And Spare Your Wallet - Tasting Table
美國威士忌媒體Tasting Table推薦14款平價波本威士忌，作為傳奇酒款Pappy Van Winkle的替代選項。Pappy系列因價格高昂且難以取得而令酒迷又愛又恨，文章介紹包括Weller Special Reserve、Maker's Mark Cask Strength、Old Fitzgerald Bottled-in-Bond、Larceny Barrel Proof等多款售價$50-$100美元的優質波本，多數採用小麥麥芽比例以提供柔順口感，部分經長年熟成具複雜層次，讓台灣威士忌愛好者能以合理價格品嚐等級相近的佳釀。
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14 Bourbons That Rival Pappy Van Winkle And Spare Your Wallet
Bottles of Pappy Van Winkle often equally delight and frustrate bourbon enthusiasts. They are delightful whenever you get the chance to taste a bottle, but trying to get your hands on one at a reasonable price can be frustrating. The good news is that with so many other great bourbons out there, you can afford to be patient and wait for your chance to find a bottle of Pappy, while enjoying some worthy rivals. As someone who has sampled the Pappy range and enjoyed all the bottles listed here, I feel I'm well placed to guide you through what makes a great alternative to these iconic bottles.
All the bourbon bottles from Old Rip Van Winkle have a wheated mash bill, meaning this grain is used instead of the more common rye. It's this use of wheat that helps to give the whiskey a softer and mellower feel. Van Winkle does produce one rye whiskey, but I'll mainly focus my comparisons to its bourbon offerings here. It's for this reason I've included several wheated expressions.
However, Pappy bottles are also generally matured for a long time, which can bring more of an earthy, barrel influence. So, there are also bottles here that rival Pappy in that respect as well. All of these 12 bourbons are not only brilliant, but much cheaper and more easily available. They will allow you to taste truly great whiskey without burning too big of a hole in your wallet.
1. Weller Special Reserve
This is perhaps the most obvious place to start. Weller Special Reserve is an impressive wheated bourbon that, as with Pappy Van Winkle, is made at the Buffalo Trace Distillery. It has that soft and sweet character that makes Pappy so desirable. It's also a whiskey that has historically struggled to meet demands, leading to high secondary prices, which I think has negatively affected people's perception of it. That seems to be easing now with increased production, and the average price of over $60 in secondary markets will hopefully come down. Weller Special Reserve is considerably younger and less complex than the most mature Van Winkle expressions, but still has its own charms.
There is a richness of flavor on the palate that you just don't find in bottom-shelf bourbons. The vanilla and toffee notes are particularly deep, joined by a creamy caramel. A touch of cherry gives it additional depth, but the impressive aspect of this whiskey is not necessarily its range of notes, but just how lovely its flavors are. The 90-proof and gentle thread of cinnamon stops it from being overly sweet. If you want a true insight into what Pappy tastes like, this is essentially a basic version which has much of the same qualities, just dialed down into a more budget-friendly version.
2. Maker's Mark Cask Strength
I'd say the flagship Maker's Mark bottle is the most accessible wheated bourbon you can get your hands on. It's well worth a try, but if you've enjoyed that already, the Cask Strength version takes its qualities to the next level. This gives you a similar richness and intensity to Pappy Van Winkle. It also has that strong presence without the spicy rye influence that can come from bottles with the classic mash bill. This whiskey is bottled straight from the barrel, meaning its proof will vary slightly from one batch to another.
That proof is usually around the 110 figure, bringing robust flavor with waves of caramel, dark toffee, oak, roasted nuts and dark fruit. It has the layers of flavor you want from a bourbon, while still being surprisingly approachable for its strength. It's not as rounded or developed as older Pappy expressions, but the oak and opulent mouthfeel have a similar appeal. It also has the benefit of usually being less than $50. If you like wheated bourbon, the whole Maker's Mark range is worth seeking out, but I feel the Cask Strength is the best of them.
3. Old Fitzgerald Bottled-in-Bond
The Old Fitzgerald 7-year Bottled-in-Bond is a wonderful option for those looking to spend a little more than you may do on an everyday bourbon, but without going to extremes. Usually found in the $60 to $70 range, it's a wheated bourbon that is still packed with flavor. With the "bottled-in-bond" designation here, you also can be assured that it has been aged from minimum of four years and bottled at 100 proof. These features help to give it plenty of substance but without it being overly aggressive.
The flavor profile is where Old Fitzgerald really earns its place. You can expect a rich combination of caramel, vanilla, and toasted oak, along with a gentle nuttiness and a touch of cinnamon. The wheat helps keep the palate smooth and rounded, rather than dominated by spice. With the seven years of aging, you get plenty of mature character and a nice, lingering finish. It's a great whiskey for any bourbon drinkers enticed by a combination of dessert-like flavors, but with enough oak and spice to give it structure and complexity.
4. Larceny Barrel Proof
We've just looked at a wheated bourbon that has a high level of intensity, but Larceny Barrel Proof takes that power to the next level. It perhaps a little rougher than the Old Fitzgerald, but you may appreciate the more robust style. Upon tasting, you'll immediately notice its full-bodied mouthfeel that carries a molasses-like flavor with it. It adds to an overall darker whiskey than Pappy, but one where you can appreciate complex layers of flavor.
The additional depth here comes from intriguing tasting notes, such as fig, hazelnut, cherry, and tobacco. With each sip, you can find new flavors, especially as you get accustomed to the high proof. That higher alcohol percentage helps to give these flavors extra weight, but the soft wheat character keeps them in check. However, a few drops of water can reveal a fruitier side to the whiskey. It's a bourbon that is full of character, and while not cheap at around $70, is still good value.
5. Rebel 10-year Single Barrel
Now I have come to the most expensive whiskey on the list. Usually available for just shy of $100, what you are getting for that price is a mature bourbon that has bundles of personality. Made by Lux Row Distillers, Rebel is the last wheated bourbon on the list, until a couple I mention at the end. The aroma of this bottle gives you a good insight into its depth, as you'll get some darker fruits, such as cherry, that are contrasted with lighter notes, such as citrus.
What you'll get to enjoy is a bourbon that is both full-bodied and smooth. The caramel is especially delicious here, while much of those fruits from the aroma carry over to the palate. It helps to make it one of the fruitier options, but these sweet notes are kept in check by a strong, dry oak presence as well as warming spices. It has all the qualities you'd hope for in a mature whiskey, and is a strong and genuine rival to Pappy.
6. Russell's Reserve 10-year
Here we have the second, but not last, 10-year bottle on the list. Yet, this is comfortably cheaper than the Rebel above, which helps to make it simply one of the best bottles you can get anywhere for under $60. In fact, you usually don't have to pay more than $50 for it. A crucial difference from the other bottles that we've looked at so far is that it's not a wheated bourbon. With the influence of rye, there is a more notable spice.
Importantly, that warming spice doesn't dominate the palate, so you don't have to worry about this being a whiskey that is overly aggressive. Instead, you get luxurious caramel, vanilla, and toffee flavors, alongside a touch of citrus. The 10 years of aging allows you to enjoy notes of oak and tobacco, while also giving the whiskey a smooth and rounded mouthfeel. This is less of an imitation of Pappy, as the tasting notes are different, but you'll appreciate it for its similar level of maturity and sophistication.
7. Knob Creek 12-year
I have a lot of love for Knob Creek. That's not just because it's a fascinating brand, but also because its whiskeys have a distinct
Google News（Whisky 綜合）｜原題：The Gospel unveils Australia’s first ‘bottled-in-bond’ whisky - The Spirits Business
澳洲唯一專門製造裸麥威士忌的蒸餾廠 The Gospel，推出新款核心產品 The Gospel Bonded Rye，聲稱是首款符合美國 1897 年《瓶中債券法案》嚴格標準的澳洲威士忌。該法案要求威士忌由單一蒸餾廠在單一季節生產、聯邦保稅倉庫熟成至少四年、裝瓶酒精度 50%。此款採用 100% 澳洲裸麥、經大師級蒸餾師 Ian Thorn 調製，售價澳幣 140 元（約台幣 3,000 元）。共同創辦人強調這是最嚴謹的作品，展現澳洲威士忌的精準度與來源可溯性。
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The Gospel unveils Australia’s first ‘bottled-in-bond’ whisky
By Joe RogersAustralia’s only dedicated rye whisky distillery has added a new core range expression inspired by US bottled-in-bond spirits.
The Gospel Bonded Rye is described as the first Australian whisky to meet the strict production standards laid out in the Bottled-in-Bond Act of 1897.
One of the earliest consumer protection laws in US history, the act stipulates that bottled-in-bond spirits must be made by one distiller at a single distillery in a single season, aged in a federally bonded warehouse for at least four years and bottled at 100 proof (50% ABV).
Distillery co-founder Andrew Fitzgerald said: “This is the most deliberate whiskey we’ve ever made. The Gospel was born from our obsession with great American whiskey, and our desire to create a distinctly Australian version.
“We decided to create a bottled-in-bond whisky as we wanted to see what is possible if you take the strictest standard in American whiskey, and make it in our Melbourne distillery, with the best Australian rye, by the hands of Australia’s top distilling talent. The result is a whisky of extreme precision and provenance. It’s for the people that take their whisky as seriously as we do.”
The bottled-in-bond label is only technically applicable to US spirits, but The Gospel Bonded Rye Whiskey meets the requirements for distilling, age and bottling strength.
The expression was created by master distiller Ian Thorn, using 100% un-malted Australian rye from a single farm in Murray Mallee, South Australia.
It is available from today (Monday 12 October) directly from the distillery and at select independent retailers at an RRP of AU$140 (US$98).
Tasting notes for the release mention notes of toffee apple, caraway, chai spices, vanilla, rye bread and sweet pastry.
The Gospel Distillery was founded in 2019 by engineers-turned-distillers Andrew Fitzgerald and Ben Bowles.
Earlier this year, Andy Gaunt of Tasmania’s Sullivan’s Cove Distillery told The Spirits Business that Australian whisky could grow in the coming years to be as big as Australian wine internationally.
Google News（Whisky 綜合）｜原題：House of Amrut Whiskey Tasting Room Opens in Jersey City - Jersey Digs
印度威士忌品牌 Amrut 首間品酒室在美國澤西城開幕，由 Amrut 忠實粉絲兼印度餐飲集團 Brick Lane 共同創辦人 Sati Sharma 創立。酒吧位於紐瓦克大道，展示 Amrut 印度單一麥芽威士忌系列，包括稀有酒款如 Amrut Expedition 及 Greedy Angels，並提供由 Chef Noor 搭配的印度美食、調酒和爵士樂演出。同步推出新酒款 Kranthi Single Malt Whisky（40% ABV）。周四至周六晚間7點至凌晨2點營業。
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A proper whiskey tasting room that explores the breadth of Indian single malts has launched inside a cozy space on Newark Avenue as House of Amrut offers a unique new nightlife destination.
The new business is situated at 136 Newark Avenue just below Brick Lane Curry House. The endeavor comes courtesy of Sati Sharma, a longtime Amrut “superfan” who is also the co-creator of the British-style Indian restaurant group that runs Brick Lane.
House of Amrut pays homage to the pioneering Indian Single Malt Whisky brand that Sharma fell in love with. After launching Brick Lane in 2002 and catapulting to the top of New York’s Indian food scene, Sharma finally visited the distillery in 2025. He discovered a myriad of Amrut Indian Single Malt Whiskies he didn’t know existed and sought to bring them to a wider audience back in the States.
The new tasting room showcases the extraordinary range of Indian single malts, including rare and hard-to-find Amrut whiskies such as Amrut Expedition and Greedy Angels. Guests can enjoy a guided tasting of limited expressions led by the Amrut team, along with authentic Indian food pairings from Brick Lane created by Chef Noor.
House of Amrut additionally features a slew of cocktails featuring many of the whiskeys and other spirits and features live jazz many nights. The intimate space has both table and bar seating, with reservations available through OpenTable.
The opening of The House of Amrut coincides with the launch of their new Kranthi Single Malt Whisky, a 40% ABV, non-chilled filtered whisky that can be enjoyed neat or in cocktails.
House of Amrut is now open Thursday through Saturday from 7:00 p.m. until 2:00 a.m., with the kitchen open for later food service. The business can be followed on Instagram at the handle @houseofamrut.
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Excise Department Seeks Brand-Wise Cost Documents from Importers Before Approving Revised MRPs; Premium Scotch Prices Could Fall by Up to 15%
The Delhi government has initiated a review of retail prices for eligible British whisky and gin following a reduction in import duties under the India-UK trade agreement. The Delhi Excise Department has directed wholesalers holding L-1F licences for imported foreign liquor to submit applications for revising the maximum retail prices (MRPs) of qualifying British spirits. The move is an important step towards passing on potential tariff savings to consumers, although the department has not yet approved revised prices or published a definitive list of eligible brands.
The customs duty revision came into effect on July 15, 2026, reducing the effective combined import duty on eligible British whisky and gin from 150% to 75% of the assessable value. The revised structure comprises a 25% basic customs duty and a 50% Agriculture Infrastructure and Development Cess, according to media reports. The reduction represents a 50% decrease in the effective duty rate, but it does not automatically translate into an equivalent reduction in retail prices.
To assess the potential price changes, the excise department has asked licensed wholesalers to submit fresh brand-wise cost sheets, the latest customs declarations and reference details of certified declarations of origin for each eligible product. These documents will help authorities verify the product’s eligibility under the India-UK trade agreement and determine whether the claimed reduction in import costs justifies a lower MRP. Only products meeting the applicable rules of origin will qualify for the preferential duty treatment.
Industry estimates cited in media reports suggest that prices of certain premium Scotch whisky expressions could decline by approximately 10% to 15%, potentially saving consumers around ₹200 to ₹300 per bottle. However, these figures remain indicative rather than officially approved price reductions. The final impact will depend on individual brand costs, importer margins, distribution expenses, local excise charges and other components of the retail pricing structure.
Delhi’s regulated liquor market requires government approval before revised MRPs can be implemented. Consequently, the reduction in national-level customs duties will not immediately change the prices displayed at retail outlets. Wholesalers must first complete the documentation process, after which the excise department will examine the submissions and decide the extent of any permissible price revision. No definitive implementation date for the revised MRPs has been announced.
The review is particularly significant for importers and distributors of premium international spirits, as British Scotch whisky and gin occupy an established position in India’s imported alcoholic beverages market. Lower retail prices could improve the competitiveness of eligible British brands and potentially influence purchasing patterns among consumers who compare prices across Delhi and neighbouring states. However, the extent of any market impact will depend on how much of the duty savings is reflected in the final retail price.
The development also highlights the role of state-level regulation in determining how international trade concessions affect consumers. While customs duties are governed at the central level, alcohol distribution and several associated tax and pricing matters fall within state regulatory frameworks. As a result, tariff reductions negotiated through trade agreements may require additional administrative approvals before consumers benefit from lower prices.
For British spirits producers, the revised duty structure offers an opportunity to strengthen their presence in India, a major market for whisky and other alcoholic beverages. Nevertheless, the commercial benefits will depend on the eligibility of individual products, the pricing decisions of importers and the speed at which regulatory authorities process applications.
For now, Delhi’s existing approved MRPs remain applicable until the excise department issues fresh orders. The immediate priority is the verification of submissions from L-1F wholesalers, including product-origin documentation and brand-specific cost calculations. Only after this scrutiny will the government determine which British whisky and gin brands qualify for revised prices and how much of the import duty reduction can be passed on to consumers.
Google News（Scotch/Distillery）｜原題：From pharma to Scotch whisky, UK has 'huge' export potential in India: Commerce Minister Piyush Goyal - The Economic Times
From pharma to Scotch whisky, UK has "huge" export potential in India: Commerce Minister Piyush Goyal
Synopsis
Speaking at the India-UK JETCO Business Plenary on Monday, Goyal highlighted the complementary nature of the two economies and stressed the need to strengthen economic partnerships to unlock new growth opportunities.
"Our shared ambition is to double bilateral trade by 2030. That's barely four and a half years away," Goyal said, adding that the target should mark the beginning of greater economic cooperation between the two countries.
Highlighting the India-UK Comprehensive Economic and Trade Agreement (CETA), Goyal said the pact provides zero-duty access for most Indian exports to the UK market while creating significant opportunities for British exporters.
"In the services space also, tremendous new opportunities have been opened up in this agreement and with the social security double contribution convention," he said, adding, "I believe we can make a greater impact on each other's economies through supply of services at competitive prices, improving profitability."
Goyal also highlighted the India-UK Vision 2035 as a broader framework for strengthening bilateral economic engagement.
"India brings scale, a deepening manufacturing base, world-class digital public infrastructure, and the youngest talent pool available anywhere in the world today. UK brings research, design, advanced technologies, and one of the world's greatest financial centers. The two together are half the story each," he said.
Calling the two economies complementary, Goyal highlighted India's strengths in smartphones, pharmaceuticals, jewellery, textiles, agricultural products, steel and auto components.
"India is a major exporter of smartphones and pharma products, jewelry, textiles, leather goods, rice and certain agricultural products, iron and non-alloy steel, parts of machinery and auto components. Likewise, I see on the UK side," he said.
Goyal also highlighted significant opportunities for the UK to increase exports to India.
"Huge potential to supply the subsidiary products from the petroleum value chain, important technology products from electronics and electrical equipment, and several medicaments. I also see a lot of motor cars and Scotch whisky amongst other products coming in from the United Kingdom," he said.
On investment cooperation, Goyal said both countries have significant potential to expand investments across sectors, with the government ready to strengthen frameworks and mutual recognition arrangements.
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Ardgowan Distillery has given its whisky bottles a major makeover. The distillery is introducing an entirely new bottle, complete with redesigned labels and boxes. But that’s not all: the whisky range itself is also getting a revamp.
It’s not unusual to hear about a new label or bottle being unveiled. Distilleries often refresh their branding or visual identity.
Ardgowan, however, has taken things further, overhauling the entire brand, from label to bottle and even what’s inside.
Clydebuilt whisky gets a completely new look
The
Scottish whisky brand is introducing a new bottle, redesigned labels and matching gift boxes. The aim is to give its whiskies a more luxurious and distinctive appearance.
The most striking detail of the new design is a map of the River Clyde and the surrounding area, etched into the glass of the bottle. The same map also features on the gift box. The labels are finished with foil stamping and embossing, adding to the premium look.
The River Clyde’s prominent place in the design is anything but coincidental. Clydebuilt takes its name from the famous shipbuilding industry along this Scottish river. Ships bearing the ‘Clydebuilt’ designation were once renowned for their quality and craftsmanship.
With the new bottles, the whisky brand wants to bring that heritage to the forefront. Sustainability also plays an important role in the new design. The bottles are lighter, and FSC-certified materials have been used.
Three whiskies with the new look
The refreshed appearance comes with a more streamlined range. Clydebuilt is presenting three 10-year-old single malt whiskies, all selected and blended by Whisky Maker Laura Davies.
The new range consists of two sherry-matured Speyside single malts that will become part of the core range, plus one limited-edition Highland whisky matured entirely in American oak casks.
Here they are:
- Clydebuilt 10 Years Old Sherry Cask Matured
- Clydebuilt 10 Years Old 100 Proof Sherry Cask Matured
- Clydebuilt 10 Years Old Candlebrae
What is Clydebuilt 10 Years Old Sherry Cask Matured whisky?
The first whisky in the refreshed range is a 10-year-old single malt from Speyside. It was matured in traditional
sherry butts and European oak hogsheads that previously held Pedro Ximénez and Oloroso sherry.
The casks came from the Spanish bodega José y Miguel Martín. The result is intended to be a rich whisky with dried fruit, honey and spice at its heart.
Tasting notes:
- Nose: Dried fruit, toasted almonds and oak.
- Palate: Heather honey, raisins, cinnamon and cloves.
- Finish: Long-lasting, with marzipan and sweet spices.
This whisky is bottled at 46% ABV and has a recommended
retail price of £45.99.
What is Clydebuilt 10 Years Old 100 Proof Sherry Cask Matured whisky?
For those who prefer a whisky with a higher alcohol content, there is the
100 Proof version. This single malt underwent the same combination of sherry cask maturation as the regular expression, but is bottled at 57.1% ABV.
That percentage refers to the historic British designation of 100 proof. In the past, this indicated the alcohol strength at which gunpowder soaked in spirits could still ignite.
Tasting notes:
- Nose: Apple pie with cinnamon, cocoa powder and raisins.
- Palate: Dark chocolate, cherries and freshly grated nutmeg.
- Finish: Full and satisfying, with the sweetness of golden syrup.
Clydebuilt 10 Years Old 100 Proof has a recommended
retail price of £63.99.
What is the limited-edition Clydebuilt 10 Years Old Candlebrae whisky?
The third whisky is markedly different from the other two. Candlebrae is not a Speyside single malt shaped by sherry casks, but a Highland single malt matured for 10 years in American oak casks.
The name Candlebrae refers to the whisky’s waxy character. According to Clydebuilt, the cask maturation creates a softer, rounder flavour profile with fruity and sweet notes.
Tasting notes:
- Nose: Baked apples, waxy citrus peel and freshly cut grass.
- Palate: Apricots drizzled with honey, whipped cream and spiced oak.
- Finish: Long-lasting, with pear drops and spicy candle wax.
Candlebrae is bottled at 48% ABV and has a recommended
retail price of £55.
With its new packaging and refreshed range, Clydebuilt also aims to expand beyond the United Kingdom. The three whiskies will be brought to market through specialist whisky retailers. Do you want to know where the revamped Clydebuilt whiskies will be released?
Find out here.
Google News（Scotch/Distillery）｜原題：Lagavulin x Todd Snyder Launch Time & Craft Menswear Line - The Whiskey Wash
帝亞吉歐旗下艾雷島威士忌品牌Lagavulin與美國設計師Todd Snyder合作推出限量男裝生活風格膠囊系列「Time & Craft」，於2026年10月8日在紐約首發，慶祝Todd Snyder New York品牌15周年。系列以Lagavulin 16-Year-Old為靈感核心，包括義大利小牛麂皮外套（$2,498）、羊毛粗花呢獵裝（$568）、圍巾、領帶與針織品等，採用蘇格蘭Lovat Mill紡織品與正式註冊的Lagavulin Islay紋格紋樣。該合作象徵工藝精神與材質講究的結合，後續將推出更多店內體驗與艾雷島故事。
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Diageo-owned Islay Scotch whisky brand Lagavulin has partnered with American designer Todd Snyder on Time & Craft, a limited-edition menswear and lifestyle collection. The capsule launched in New York on October 8, 2026, and marks the 15th anniversary of the Todd Snyder New York label.
The collection is built around Lagavulin 16-Year-Old, the distillery’s signature expression.
Lagavulin makes the whisky on Islay through a notably slow distillation.
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Snyder came to the project as a long-time fan. “Lagavulin has been my favorite whisky for years, so I came into this partnership with a connection to the brand,” said Todd Snyder, founder of Todd Snyder New York.
“As I learned more about how Lagavulin 16-Year-Old is made, I found a lot that felt familiar: the care that goes into choosing materials, knowledge built over generations, and a necessary patience for the process. I wanted the collection to reflect that approach, as well as the character of Islay, in pieces people could wear and live with.”
Scotland’s Lovat Mill supplied textiles for the two hero pieces. The first is a Suede Stable Jacket made from Italian calf suede by Tuscan producer Pellemoda. It has a Lagavulin Islay Tartan lining and costs $2,498 (£1,886 / ₹241,682).
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYSnyder’s signature Chore Jacket is the second hero piece. Lovat Mill wove its 500-gram wool tweed, and it retails at $568 (£429 / ₹54,954).
Simon Goldman and Myles Kusaba first developed the tartan. Lagavulin introduced it in 2025, and it is officially registered with the Scottish Register of Tartans.
Printed versions of the pattern appear on a wool tie priced at $198 (£149 / ₹19,157) and a lambswool scarf priced at $148 (£112 / ₹14,319).
A lambswool blanket with a Portuguese suede carrier arrives in late October at $498 (£376 / ₹48,182).
Knitwear completes the range. A Fair Isle sweater jacket costs $498 (£376 / ₹48,182), and a Fair Isle beanie costs $128 (£97 / ₹12,384).
For the campaign, the brand traveled to Islay. Boo George shot the photography, and Michael Casker made the film.
Actor Ben Ahlers fronts the campaign. “Being at Lagavulin, you see what it takes to carry more than 200 years of craft forward,” said Ahlers. “Wearing Todd’s collection there, I could see how he’d translated that same care into the clothes.”
Distillery staff, past and present, also appear in the campaign. They include former warehouse manager Iain “Pinky” McArthur, 42-year Lagavulin veteran Donnie MacKinnon and his grandson Shane, senior operators Grant Addison and Robert Shaw, and events and experiences manager Karen Robertson.
Jamie Young, VP Scotch at Diageo, said the team was “excited to immerse Todd in the place behind the whisky.”
Young said the result was “a lineup of quality, weatherable pieces that perfectly complement the Scotch that inspired them.”
This capsule is the first chapter of the partnership. More in-store experiences and storytelling from Islay will follow.
Time & Craft is available now on the Todd Snyder website.
Google News（Scotch/Distillery）｜原題：Scottish chefs and whisky buffs unite for Hospitality Health - Scottish Licensed Trade News
格拉斯哥威士忌專家 Scottish Rogue 與四位蘇格蘭名廚合作，10 月 29 日在 Elements 餐廳舉辦「The Spirit of Glasgow」慈善晚宴，為慈善機構 Hospitality Health 募款。晚宴將融合美食、威士忌與故事講述，探索格拉斯哥與蘇格蘭威士忌的歷史連結。菜單由四位主廚各展風格，搭配來自 Glengoyne、Craigellachie、Ardgowan、The Glasgow Distillery 和 Bunnahabhain 等蒸餾廠的精選威士忌，亦提供紐西蘭葡萄酒搭配選項。這是三位主廚過去一年內第三次為 Hospitality Health 舉辦慈善活動。
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Four of Scotland’s leading chefs will join forces with Glasgow whisky specialists Scottish Rogue this October for The Spirit of Glasgow, a collaborative food and whisky dinner raising funds for Hospitality Health.
Taking place at Elements Restaurant on Thursday 29 October, the evening will bring together Ajay Kumar of Swadish, Gary Townsend of Elements, Michelin-starred Graeme Cheevers of Unalome and LOMA, and Conner Magee of Glaschu, alongside Scottish Rogue founders Neill Murphy and John McGuire.
The event marks the third collaboration between the chefs in support of Hospitality Health within the past year, following bespoke tasting dinners at Glaschu and Elements which brought together chefs, suppliers and guests to raise around £10,000 for the Scottish hospitality charity.
This October, the collaboration will take a different direction.
The Spirit of Glasgow will explore Glasgow’s historic relationship with Scottish whisky and the connections between the city, the ingredients, places and stories behind each dish.
Scottish Rogue will work alongside the chefs to curate the whisky journey, using the provenance of key ingredients as a starting point to explore distilleries, people and stories from across Scotland and their links back to Glasgow.
Rather than simply pairing whisky with completed dishes, food, whisky and storytelling will be brought together as part of the same experience.
The evening will begin with canapés and Clyde & Cask, a specially created welcome cocktail featuring The Clydeside Distillery’s Napier expression, inspired by Glasgow’s relationship with whisky and the River Clyde.
Scottish Rogue will then guide guests through a series of selected drams from Glengoyne, Craigellachie, Ardgowan, The Glasgow Distillery and Bunnahabhain, with the final expressions and individual pairings being developed alongside the menu.
Selected wines will also be paired with some courses. For guests who would prefer not to drink whisky, a full alternative wine pairing from New Zealand wine producer Little Beauty will be available throughout the evening, carefully matched to the same dishes.
The bespoke menu will showcase each chef’s individual style, with Ajay Kumar opening with Creedy Carver duck, Gary Townsend on Scottish langoustine, Graeme Cheevers on Highland red deer, and Conner Magee finishing with an apple-led dessert.
The dinner comes during another significant year for the chefs involved, with Swadish recently named AA Restaurant of the Year Scotland, adding to the extensive Michelin Guide, AA Rosette and industry recognition across the participating restaurants.
Gordon McIntyre MBE, chairman of Hospitality Health, said: “It is fantastic to see this group coming together again for Hospitality Health and continuing to find new ways to support people working across our industry.
“The previous dinners have shown the generosity and sense of community that exists within Scottish hospitality, and The Spirit of Glasgow brings something completely different to the collaboration. Bringing together four exceptional chefs with Scottish Rogue’s knowledge, storytelling and approach to whisky should make for a very special evening.
“We are incredibly grateful to everyone giving their time and support, from the chefs and Scottish Rogue to the producers, suppliers and guests who make these events possible. Every ticket sold and every pound raised helps Hospitality Health continue providing support to people across the industry when they need it most.”
John McGuire of Scottish Rogue said: “Glasgow has an extraordinary relationship with whisky, but that story stretches far beyond the distilleries within the city itself.
“For generations, Glasgow has been connected to whisky through blending, bottling, shipping, trade and the relationships that linked the city with producers across Scotland.
“With The Spirit of Glasgow, we want to explore some of those connections through the ingredients being cooked, where they come from and the whisky in the glass.
“There will be some fantastic drams throughout the evening, but this is as much about the people, places and stories behind them. We want it to feel relaxed, engaging and entertaining, whether you already know a lot about whisky or are discovering something new.”
Guests will also have opportunities throughout the evening to raise additional funds for Hospitality Health through a selection of special prizes and experiences.
Anyone seeing a bottle of Hazelburn might easily assume that there is a Hazelburn Distillery somewhere in
Campbeltown. Yet that has not been the case for more than 100 years. The whisky is now made at Springbank, but the name takes us back to a vanished distillery that was once one of the largest in
Campbeltown.
And anyone delving into Hazelburn’s history will encounter something even more remarkable. The distillery was not always in the same place, and whisky may have been made under this name before Hazelburn was officially established as a distillery: in secret, most likely.
It is time to travel back to Campbeltown in the 18th and 19th centuries.
Where does the name Hazelburn come from?
Today’s Hazelburn is one of three different single malt whiskies made at Springbank Distillery. Alongside Springbank itself, the distillery also produces the heavily peated Longrow and the unpeated Hazelburn. To trace the origins of that final name, we need to return to the former Hazelburn Distillery in Campbeltown.
Its history, however, is not entirely clear. Hazelburn is generally regarded as a distillery dating from 1825. There are indications, though, that its story reaches further back. A 1922 description of Hazelburn even refers to documents kept at the distillery at the time. Among them was a licence from 1796, and there were reportedly accounting records dating back to 1794.
That does not automatically mean that the Hazelburn Distillery as we would later know it already existed in 1794. It does show, however, that distilling had taken place much earlier on or around the site associated with Hazelburn.
Illegal whisky production was hardly unusual in this area during the 18th and early 19th centuries. The same 1922 description even claims that as many as 32 distilleries were operating in the area in 1725. Many of them would have borne little resemblance to the large distilleries that later emerged in Campbeltown.
Hazelburn was originally located elsewhere
This makes the story even more complicated. The Hazelburn Distillery that eventually grew into one of Campbeltown’s largest producers was probably not on the original site.
Historic Environment
Scotland states that Hazelburn was originally located on Longrow, with its malt barns in what is now Longrow South. Precisely where the first distillery stood is difficult to establish today. Historical reconstructions place it somewhere at the southern end of Longrow, in the part of Campbeltown where several distilleries stood close together. That changed in the 19th century.
In 1836, a much larger Hazelburn Distillery was built at Millknowe.
Historic Environment Scotland dates parts of the surviving complex to that year and records that a large new distillery was built on the site around 1840.
It therefore seems highly likely that Hazelburn genuinely changed location during this period. The older site on Longrow was replaced by a much larger complex on Millknowe Road, between Millknowe Road and Lochend Street.
Hazelburn grew into a huge distillery
Whisky writer Alfred Barnard visited Campbeltown in 1885 during his famous tour of the distilleries of the United Kingdom. His account provides an exceptionally detailed picture of Hazelburn at the height of its existence. Barnard also wrote that Hazelburn had been rebuilt in 1836. The complex covered approximately 3 acres and was particularly impressive by Campbeltown standards. While many distilleries were built around a single courtyard, Hazelburn had two.
There were five maltings, three kilns and nine washbacks, each holding 6,000 gallons. The whisky then passed through three copper stills. The wash still was especially noteworthy. With a capacity of 7,000 gallons, Barnard described it as the largest wash still in Campbeltown at the time. Alongside it stood two smaller stills, each holding 1,800 gallons.
Hazelburn’s storage capacity also illustrates just how large the distillery was. It had nine warehouses. When Barnard visited, they held around 302,000 gallons of whisky. According to the manager, the warehouses could together accommodate as much as 500,000 gallons. In 1885, Hazelburn produced 192,000 gallons of whisky. Barnard put its maximum annual capacity at 250,000 gallons. Twenty-two people worked there, and given the scale of production, three Inland Revenue officers were also stationed on site.
At the time, the whisky was simply sold as Campbeltown Malt, but it would have been Hazelburn.
From Hazelburn’s demise to its return at Springbank
An account from 1922 shows that Hazelburn, by then owned by Mackie & Co., had been extensively modernised. The distillery even had a laboratory where glass mash vessels, fermentation flasks and a small still were used to experiment with ways of improving the production process.
Hazelburn would not benefit from these advances for long. Campbeltown’s whisky industry fell on hard times, and Hazelburn was forced to close—according to some sources in 1925, and according to Historic Environment Scotland in 1929. Parts of the former complex can still be found on Millknowe Road, with several buildings and walls protected as historic heritage.
Yet the name Hazelburn did not disappear forever. In 1997, Springbank began producing a new whisky under this historic name, without attempting to recreate the original whisky. Hazelburn was given its own character alongside Springbank and Longrow: completely unpeated and triple-distilled using all three of Springbank’s stills.
The result is a light, delicate and creamy whisky, with Hazelburn 10 Year Old now serving as its principal bottling. The whisky does not come from the original Hazelburn Distillery, but it keeps alive the memory of a distillery that was once one of Campbeltown’s largest.
Google News（Scotch/Distillery）｜原題：A showstopping whisky gift: Ord & Teine 12-Year-Old Barrel Gift Set - Retail Times
Gravity Drinks 推出 Ord & Teine 12 年份高地單一麥芽蘇格蘭威士忌桶型禮盒組合。酒款在傳統工藝與設計美感結合下呈現：700ml 威士忌配搭刻有品牌徽章的皮製酒壺，兩者置於手工製作的木製桶型禮盒內。木桶由單根木板手工組裝，採用傳統制桶工藝，可作為可重複使用的禮物收藏。威士忌風味飽滿帶橡木香，具綠蘋果與胡椒麥芽感。零售價 £69.95（約新台幣 2,400 元），反映品牌對工藝禮贈新概念的探索。
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Gravity Drinks has unveiled the Ord & Teine 12-Year-Old Single Malt Scotch Whisky Barrel Gift Set, a distinctive new release combining Highland whisky, traditional craftsmanship and a sense of occasion.
At its heart is a 700ml bottle of Ord & Teine 12-Year-Old Highland Single Malt Scotch Whisky. Produced in small batches and matured for 12 years, the whisky offers a rich, oaky and gently spiced character.
The bottle is accompanied by an embossed and stitched hip flask bearing the Ord & Teine crest. Both pieces are housed within a handcrafted wooden barrel that opens in two halves, revealing the whisky and flask in individually fitted compartments.
The barrel is an integral part of the experience. Handmade from individual wooden staves and finished with contrasting metal hoops, it draws on the traditional techniques used by coopers to construct full-sized whisky casks. Designed as a substantial, reusable keepsake, it offers an alternative to conventional disposable gift packaging.
Meaning “Hammer & Fire,” the Ord & Teine name reflects the tools and techniques at the heart of traditional cooperage. Fire is used to make the wooden staves flexible and to toast the inside of the barrel, while a hammer drives the hoops into place to secure its structure. The brand takes inspiration from this transformative relationship between fire, oak and craftsmanship.
The launch forms part of Gravity Drinks’ growing portfolio of design-led whisky gifting concepts, created to make discovering and giving whisky as memorable as the liquid itself.
Tasting Notes
Nose: Sweet grass, candied lemon and oak spice
Palate: Green apple, peppery malt and a hint of liquorice
Finish: Barley sugar, tropical fruit and lingering toffee
Product Details
- Ord & Teine 12-Year-Old Highland Single Malt Scotch Whisky
- 700ml
- 40% ABV
- Handcrafted wooden barrel presentation case
- Embossed and stitched hip flask
- RRP: £69.95
- Available from: Hard to Find Whisky
Google News（Scotch/Distillery）｜原題：The Famous Grouse named Official Whisky of Edinburgh Rugby - Edinburgh Rugby
蘇格蘭第一暢銷威士忌 Famous Grouse 宣布與愛丁堡橄欖球隊（Edinburgh Rugby）簽署新贊助協議，成為俱樂部的官方威士忌。此外，Famous Grouse 也將成為隊長兼百場老將 Magnus Bradbury 的官方球員贊助商。Bradbury 已取得 WSET Level 2 烈酒課程認證。Famous Grouse 與蘇格蘭橄欖球淵源深厚，35 年來一直支持該運動，1998 年成為蘇格蘭國家隊首個球衣贊助商，目前為蘇格蘭男女國家隊官方威士忌夥伴。此次合作展現了品牌對地方俱樂部的承諾。
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The Famous Grouse named Official Whisky of Edinburgh Rugby
12 Oct 2026Edinburgh Rugby is delighted to announce a new partnership with The Famous Grouse, which sees Scotland's number one whisky become the Official Whisky of Edinburgh Rugby.
Edinburgh Rugby is delighted to announce a new partnership with The Famous Grouse, which sees Scotland's number one whisky become the Official Whisky of Edinburgh Rugby.
The Famous Grouse join the club’s commercial family just days after Sean Everitt’s side made it three from three to start their BKT United Rugby Championship campaign with a 29-12 win over Zebre Parma at Stadio Sergio Lanfranchi.
As part of the partnership, The Famous Grouse will become the official player sponsor of club centurion and co-captain Magnus Bradbury. Away from the pitch, Bradbury has achieved a Merit pass in the WSET Level 2 Award in Spirits.
The Famous Grouse will also join the club as a Business Club Member, with a welcome drinks and activation space within Edinburgh Rugby’s hospitality spaces forming part of the sponsorship.
The Famous Grouse has been connected to Scottish rugby for more than 35 years. In 1998 it became the first ever shirt sponsor of the national team, and today it is the Official Whisky Partner of both Scotland Men and Scotland Women, becoming the first brand in its sector to back Scotland Women in a stand-alone deal.
Edinburgh Rugby Managing Director Douglas Struth welcomed one of Scottish rugby’s most recognisable names to the capital club.
He said: “We’re delighted to welcome The Famous Grouse to our growing sponsor family.
“Very few brands are as synonymous with Scottish rugby, and for so many supporters here in the capital, a dram of The Famous Grouse, or a Grouse and Ginger, before the rugby is as much a part of match day as the walk to Hive Stadium.
“To have a brand with that heritage, and that connection to the game at every level backing the club is a real statement, and we’re excited to see what we can build together.
“It’s also fitting that they will be supporting Magnus. He’s a club centurion, our co-captain and someone who is already putting in the work to build a future in the whisky industry, so it’s a partnership that makes perfect sense.
“It’s been an exciting start to the season after back-to-back wins, and it’s great to have The Famous Grouse with us as we look ahead to Saturday’s clash in Italy.”
Karen Daly, UK Marketing Manager for The Famous Grouse said: “We’re delighted to become the Official Whisky of Edinburgh Rugby. The Famous Grouse has proudly been part of Scottish rugby for more than 35 years, and this partnership is a natural extension of that long standing connection to the game.
“We look forward to enjoying a Grouse and Ginger with supporters at Hive Stadium and creating memorable moments through our shared passion for bringing people together.”
Please savour The Famous Grouse responsibly.
About The Famous Grouse
The Famous Grouse is the number one whisky in Scotland and number two whisky in the UK (*by volume sold, Nielsen 2025). The Famous Grouse has been the best-selling whisky in Scotland, the home of Scotch whisky, since 1980 and is now exported to over 100 countries.
The Famous Grouse was founded by Matthew Gloag who started blending whisky in the 1890s and was launched officially in 1897 as a reward to be enjoyed after a day in the Scottish countryside among friends.
About William Grant & Sons
William Grant & Sons is a sixth-generation independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1887. Today, the Company is run by a professional management team and distils, bottles, and distributes some of the world’s leading brands of Scotch whisky and premium gin.
Its global icons include the world’s most-awarded single malt Scotch whisky Glenfiddich®***, The Balvenie® range of handcrafted single malts, Monkey Shoulder® blended malt Scotch and super-premium Hendrick’s® Gin. Other spirits in the portfolio include Grant’s® and The Famous Grouse® blended Scotch whiskies, Tullamore D.E.W.® Irish whiskey, Sailor Jerry® spiced rum, Drambuie whisky liqueur, Milagro® tequila, Reyka® vodka, Discarded Spirits Co.® and ultra-premium Silent Pool Gin®.
The Glenfiddich range has received more awards since 2000 than any other single malt Scotch whisky in two of the world’s most prestigious competitions, the International Wine and Spirits Competition and the International Spirits Challenge.
Community-owned distillery calls in administrators
- Published
The operators of a community-owned distillery in the Highlands have called in administrators due to "commercial and legal challenges" and costs.
GlenWyvis Distillery Ltd, near Dingwall, was launched in 2015 with the support of 3,000 investors, and it released its first whisky in 2021.
Alistair McAlinden and Geoff Jacobs, of Interpath Advisory, have been appointed as joint administrators, external.
The distillery said last month it had faced a "prolonged period of substantive commercial, operational and legal issues" on the business, and rising operating costs.
The company described its facility as the world's first 100% community-owned craft whisky distillery when it opened in 2017.
There were plans for an electric powered tram to take visitors from Dingwall up a hillside to the distillery.
In a statement last month, chairman Jock Ramsay said for 10 years the distillery had been owned by its community and sustained by the "extraordinary support" of its members, volunteers and staff.
Whisky Advocate / Whisky Magazine（經 Google News）｜原題：How Russell's Reserve Revamped Its Single Rickhouse Formula For Camp Nelson D - Whisky Advocate｜僅標題
（僅標題資訊）美國威士忌品牌 Russell's Reserve 針對 Camp Nelson D 系列調整了其標誌性的單一酒桶威士忌製程。Camp Nelson D 作為該系列的新成員，採用經過改良的配方策略，預計將為愛好者帶來不同的風味表現。此舉反映了 Russell's Reserve 在單一酒桶產品線上的創新嘗試，對於追求個性化威士忌的台灣玩家具有參考價值。
Google News（Whisky 綜合）｜原題：Dented Brick Distillery Releases Single Barrel Rye Whiskey - EIN Presswire
美國猶他州鹽湖城的 Dented Brick Distillery 發布新款單桶裝瓶證明直裁黑麥威士忌（Single Barrel Bottled in Bond Straight Rye Whiskey）。該酒款採用單一橡木桶製成，產量有限，符合裝瓶證明標準——至少陳年4年，以100 proof 裝瓶。酒廠使用當地地下深井水釀造，每瓶均手工記錄桶號、批次等細節。此舉恰逢 Dented Brick 成立10週年，其試飲室經過翻新，新增展示區與互動設施，並展出酒廠近期獲得的工藝伏特加和琴酒獎項。
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Dented Brick Distillery Releases Single Barrel Rye Whiskey
Dented Brick Distillery Releases Single Barrel Bottled in Bond Straight Rye Whiskey
Single barrel means exactly what it says: the whiskey comes from one barrel, and the quantity is limited to its yield. The team fills the bottles and records barrel, batch, and bottle details by hand. The barrel handled the patience; the team handled the finishing touches.
The Bottled-in-Bond designation adds a clear statement of production standards, including a minimum of four years of aging and bottling at 100 proof. The release brings those standards together with Dented Brick’s Utah production story and signature artesian water.
“A single barrel is an opportunity to share something specific—a whiskey with its own character and a finite number of bottles,” said Marc Christensen, Founder and Managing Member. “We’re excited to put this one in people’s hands and invite them to learn more about the work behind it.”
The release arrives as Dented Brick® celebrates 10 years since opening and continues improving the visitor experience. Its refreshed tasting room includes new paint, lighting, bottle and award displays, a sink and countertop, and exhibits connecting historic grain tools with modern distilling science. A photograph of the Moon distillery and a poster about the artesian well add context to the spirits visitors encounter.
Guests can also explore the premium labels introduced a few months ago and learn about the distillery’s latest Craft Vodka and Craft Gin awards. Both Craft spirits earned 87 points and Silver Medals in their 2026 Tastings.com reviews.
For current single barrel availability, contact Dented Brick® Distillery at 801-883-9837 or visit https://dentedbrick.com/bottled-in-bond-straight-rye-whiskey/.
About Dented Brick® Distillery
Salt Lake City Distillery LLC dba Dented Brick® Distillery is an independent Utah distillery at 3100 S Washington Street, South Salt Lake, UT 84115. Its portfolio spans vodka, gin, rum, tequila, and whiskey, with on-site artesian well water central to its production story. The distillery marks 10 years since opening in 2026.
Marc Christensen
Dented Brick Distillery
+1 801-883-9837
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Google News（Scotch/Distillery）｜原題：A Dram at the End of the Road: Hiking to Britain’s Most Remote Pub - The Whiskey Wash
作者徒步約50公里（往返）登上蘇格蘭高地山峰，抵達位於偏遠村落Inverie、無陸路連接的英國最偏遠酒吧The Old Forge。在這間酒吧品嚐Glenkinchie 12 Year Old與Nc'Nean有機單一麥芽威士忌。文章強調威士忌的價值不在酒質本身，而在於地理位置、自然環境與品飲情境的交融——這正是蘇格蘭威士忌所代表的風土概念的最佳詮釋。
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There are a few ways to get yourself a dram. You could, for example, drive to your nearest pub. You could even, with considerably less effort, simply pour something for yourself at home. Or you could walk roughly 25 kilometres over a mountain to Britain’s most remote pub for a dram (or two), and then walk those 25 kilometres back to your car.
I chose the latter. I found myself in Scotland at the beginning of September last year. I had been fortunate enough to do some hiking there, and, somewhere along the way, I heard about The Old Forge in Inverie. The pub is incredibly remote as Inverie has no road connecting it to the rest of the mainland. You can only get there by taking the ferry from Mallaig, or by walking into the village over some imposing mountains from Kinloch Hourn. And that walk is roughly 25 kilometres one way.
Getting To Kinloch Hourn Is Half The Adventure
Just reaching Kinloch Hourn feels like the beginning of an expedition. The long road winds its way deep into the Highlands, becoming increasingly narrow and remote as it goes. When I did the hike, there was also road construction taking place, which meant that access was restricted during the week. I arranged my trip around a weekend, and I arrived at Kinloch Hourn late on a Friday afternoon.
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As it was quite late, I walked just a few miles along the route before I managed to find a flat enough spot to pitch my tent for the night. There are some accommodation options a little further along the route if you prefer a few more creature comforts, although I was happy with my fairly basic arrangement of a tent and sleeping bag.
I woke up very early the next morning to continue my walk towards Inverie. The trail is quiet and peaceful. The route climbs up over a mountain pass, with enormous views opening out around you. The descent was a little boggy. And there were some Highland cows along the way, which seemed entirely appropriate.
It is a really beautiful walk with some spectacular views, but by the time you have spent a few hours climbing and descending a mountain pass, the thought of the pub waiting at the other end becomes a surprisingly powerful source of motivation. Eventually, Inverie appears. And if you keep walking along the main road, The Old Forge appears too.
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READ THE STORYWaiting For The Doors To Open
I arrived just before lunchtime, only to discover that the pub didn’t actually open until noon. Shortly after I arrived, a few other people began gathering outside, and more continued to appear as the time passed. It soon became clear that I wasn’t the only person who had decided that a remote pub was worth traveling for.
And, importantly, it serves whisky. After walking 25 kilometres over a mountain to get there, I felt I had earned a dram – perhaps even two.
Walking through the doors of The Old Forge after hiking there felt ever so slightly surreal. After hours of open hills, boggy ground and grey weather, there were suddenly voices, clinking glasses and the warmth of a busy pub. I found a seat at the bar, allowed my feet a moment to recover, and then turned my attention to the whisky.
The first dram I selected was a Glenkinchie 12 Year Old. Glenkinchie was the first whisky I ever bought for myself when I first visited Scotland as a student, and when I saw this whisky behind the bar of this particular pub, it seemed like a good excuse to revisit it. It’s a light, floral whisky, with a gentle aromatic freshness that makes it easy to return to.
My second dram was a Nc’Nean Organic Single Malt, which I found bright and fruity. I chose this particular whisky because I had heard a great deal about Nc’Nean, but never actually managed to find it back home. So here was a great opportunity to try something I had been curious about.
These two whiskies were selected for rather different reasons. One took me back to my first experience of Scotland and whisky. The other was something new I had been wanting to try.
It should be said that the pub had a very respectable selection of whiskies behind the bar (in addition to a number of other beverages), so if these two whiskies don’t particularly strike your fancy, The Old Forge has plenty more on offer to choose from.
The Long Way Home
There is, of course, a much more sensible way to do this hike. I found out that most people only walk from Kinloch Hourn to Inverie, and then take the ferry out. This makes the journey a perfectly respectable 25-kilometer adventure, rather than the slightly more absurd 50-kilometer round trip I had decided upon. I, however, had a rental car waiting for me at Kinloch Hourn. So after my two drams, I had to turn around and walk back the way I had come.
The return journey was just as beautiful. And perhaps the anticipation of reaching the pub had been replaced by a sense of achievement. I also knew what to expect of the terrain, so the walk felt a little easier to tackle (who knows, perhaps a little whisky helped too?).
I eventually made it back to just beyond my original campsite before stopping for the night. That left me with a relatively short and easy walk on Sunday morning back to the car.
Was It Worth It?
Absolutely. Although, if I’m honest, I don’t think the whisky itself needed to be particularly extraordinary. That’s one of the pleasures of drinking whisky after a long walk that I’ve found is sometimes quite hard to articulate. Context can make a remarkable difference. A dram that might be perfectly ordinary in a tasting room or at home can become something altogether different when you’ve spent the morning walking through wild countryside to get to it.
I also think that there is something rather appropriate about Scotch whisky being enjoyed in this way. We often talk about whisky in terms of place: the landscape, the water, the climate, the people and the traditions that surround its production. But sometimes the best way to appreciate the idea of place is simply to walk through it.
Yet by the time I sat down at The Old Forge, it must be said that I wasn’t particularly thinking about terroir, or maturation, or production methods. I was thinking about my feet. And I was very happy to have a whisky in front of me.
There are easier ways to get a dram. But I’m not sure there are many better ones.