Study Finds Stronger Wash Could Cut Scotch Whisky Emissions by 16%
The Heriot-Watt team modeled raising wash strength to 14% ABV before distillation, a shift that also reduced waste volumes.
Thursday, October 15, 2026
Researchers at Heriot-Watt University said Wednesday that Scotch malt whisky producers could lower energy use and carbon emissions by raising the alcohol strength of the fermented liquid that goes into distillation, a change that the team estimates could cut emissions by as much as 16% for each liter of pure alcohol produced.
The findings come from a study led by Dr. Shiwen Zhuang of the university’s International Centre for Brewing and Distilling and published in the Journal of the Institute of Brewing. According to the researchers, the work is the first to measure how increasing wash strength from the industry norm of about 8% alcohol by volume to between 10% and 14% ABV could affect the efficiency and environmental footprint of Scotch malt whisky production.
In whisky making, the wash is the beer-like liquid created after yeast ferments a sweet grain-based liquid known as wort. That wash is then sent to the wash still for the first stage of distillation, where alcohol is concentrated and flavor development begins. Heriot-Watt said its researchers used a model designed to reflect commercial fermentation and the traditional two-pot distillation process used in Scotch malt whisky.
Under that model, taking wash strength to 14% ABV reduced both energy demand and carbon emissions by about 16% per liter of pure alcohol. The researchers also said the approach could reduce the volume of pot ale, the liquid left after the first distillation, by 55%, and cut spent lees, the liquid remaining after the second distillation, by more than 30%.
Those reductions matter because distillation is one of the most energy-intensive stages of spirits production. A stronger wash means more alcohol enters the still with less water, so less liquid needs to be heated and processed to produce the same amount of spirit. Lower residue volumes could also reduce handling, transport and treatment needs at distilleries.
The study arrives as the Scotch whisky industry is working toward net-zero targets and looking for ways to improve plant efficiency without cutting production. Heriot-Watt said stronger fermentation could offer more than one operational benefit. Existing distilleries might be able to increase output without expanding fermentation capacity, while new or growing sites might be able to produce the same amount of whisky with smaller equipment and lower processing volumes.
Dr. Zhuang said in the university’s release that the study points to environmental and operational gains from stronger wash. Co-author Dr. Jane White said lower volumes of pot ale and spent lees could also bring economic benefits by reducing the costs of handling, transport and treatment while preserving the concentration of valuable materials that can be recovered from those byproducts.
The researchers also said the idea is not ready for broad use across the industry. Producing higher levels of fermentable sugars may require changes in mashing, and the effects of stronger fermentation on yeast performance, flavor development and the wider production process still need more study. The team said those questions are important before distillers can determine whether the process can be used at scale without affecting spirit character or production reliability.
That uncertainty is central for whisky makers, where changes that improve efficiency can still face resistance if they alter quality or style. It also has implications beyond Scotch. Across the drinks sector, including brewing and distilling, producers are under pressure to reduce fuel use, emissions and waste. A process change that increases alcohol yield before energy-heavy downstream steps could become a useful route for lowering operating costs and environmental impact, but only if product quality holds up in commercial conditions.
Heriot-Watt said it is now starting a new Ph.D. project to test whether the modeled savings in energy, carbon and resources can be confirmed in practice and to examine how stronger fermentation affects spirit quality. That next stage suggests the current results should be read as a strong indication of potential rather than proof from full industrial deployment.
The study was carried out by Zhuang, White and Professor Chris Boulton. The university said the work also fits into its broader efforts to support the long-term resilience of the brewing and distilling industry through its proposed Centre for Brewing and Distilling, which is intended to bring together companies, researchers and students to test new technologies and improve resource efficiency.
For Scotch whisky producers, the immediate value of the research is that it offers a measurable path to lower emissions at a time when distilleries are being pressed to decarbonize while protecting output. For the wider beverage industry, it adds to a growing body of work focused on improving production efficiency not only through new fuels and equipment, but also through changes earlier in the process that reduce the amount of material and energy needed later on.
Old Forester has launched the Tribute Series, a new annual ultra-premium bourbon release that debuts with a 12-year-old expression bottled at 115 proof. The Brown-Forman-owned brand will release the 2026 edition in limited quantities at select U.S. retailers from today (October 15), priced at $299.99 (£226 / ₹28,500).
The series celebrates the brand’s “legacy of firsts” and its mid-century decanter designs.
Old Forester calls the release “the pinnacle of the brand’s craft.” The liquid comes in a new collectible bottle inspired by the brand’s historic holiday decanter collection.
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.
✓ Thank you — your response has been recorded!
Something went wrong. Please try again.
“The Tribute Series celebrates the craftsmanship and innovation that has defined Old Forester for generations,” said Caleb Trigo, assistant master distiller. “By bringing together some of our most mature whisky and drawing inspiration from an important chapter in our design history, we’ve created an expression that honors where Old Forester has been while showcasing what makes our whisky distinctive today.”
The brand batches its highest age-stated stock for the series. It does not rely on single-barrel or single-lot selections.
Each edition will be bottled between 110 and 125 proof. Old Forester describes this range as “the optimal proof.”
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYAccording to the brand, each release will deliver “a rich profile that sets a new standard for high-aged bourbon.” The official notes from the brand cite aromas of warm caramel, sweet leather, golden raisins and dark cherries. Cherry and candied walnuts lead on the palate, followed by sweet cinnamon and cardamom. A long finish brings toasted oak, peppercorn, cherry preserves and black tea.
Old Forester first launched its decanter series in 1950. Between 1954 and 1969, the brand released annual holiday decanters with mid-century designs. The new bottle reinterprets that heritage. It has an architectural glass shape with vertical facets and metallic accents.
A heavy metallic stopper carries an engraving of Old Forester’s historic quality statement.
The brand said the series pairs “exceptional whisky and Old Forester’s historic eye for distinctive packaging.” It aims to create “a meaningful, modern collectible designed to be as memorable as the bourbon it holds.”
Pharmacist George Garvin Brown founded Old Forester in Louisville in 1870. It was the first bourbon sold only in sealed bottles, which is the basis for its “America’s First Bottled Bourbon” claim.
Brown’s company became Brown-Forman, which still owns the brand. The group’s portfolio also includes Jack Daniel’s, Woodford Reserve and Herradura.
Old Forester’s existing range includes the Whiskey Row Series. That collection includes Old Forester 1910 Old Fine Whisky, the brand’s first twice-barreled expression.
The brand also matures its whisky with a heat-cycling process, which it says shapes flavor over time.
Johnnie Walker has always been about walking and keeping at it. And with the Johnnie Walker Vault whisky, it has walked straight back into a distillery that fell silent in 1983. Launched on October 14, 2026, the luxury blended Johnnie Walker Vault whisky is priced at £1100 for a 700 ml bottle. It is bottled at 43.8% ABV with no age statement. Master Blender Dr Emma Walker sets old and new Brora whiskies side by side, pre-closure stock beside spirit distilled since the 2021 revival, then rounds it out with Port Dundas, Cardhu and Clynelish. The tasting notes promise salted caramel, vanilla, raspberries, tropical fruit and toasted oak, with a thread of smoke and a finish of apricot and warming spice. Here is all about this Scotch whisky.
Vault is priced at £1,100 for a 700 ml bottle, which works out to roughly Rs 1.25 lakh before currency conversion and local taxes. It comes in a cube-shaped bottle inspired by a historic Blue Label design, with sharper architectural lines and a sculpted gold wave stopper. Bespoke engraving is available at select locations.
Vault is bottled at 43.8% ABV, below cask strength, and carries no age statement.
Nose: Butterscotch and salted caramel, with floral Highland notes, barley, toasted oak and a faint driftwood-bonfire smokiness.
Palate: Vanilla, chopped almonds, Scottish raspberries, tropical fruit and frangipane, deepening into charred oak, malt, vintage leather and tobacco.
Finish: Long and balanced, with apricot, sweet raspberry, crème anglaise and gentle warming spice.
The name comes from the blending atelier beneath The Johnnie Walker Experience on Edinburgh's Princes Street, which holds around 500 rare whiskies, including stocks from closed distilleries. Unlike earlier limited releases, Vault is meant to stay in the brand's prestige range permanently.
The blend's headline feature is the pairing of old and new Brora. The Highland distillery closed in 1983 and reopened in 2021, and this is the first time its post-revival whisky has appeared in a Johnnie Walker blend. Port Dundas adds caramel warmth, Cardhu brings brighter fruit, and Clynelish contributes texture and a hint of coastal character.
Diageo is expanding Johnnie Walker Vault with its first standing prestige release, a blended Scotch that offers drinkers Brora from both before and after the distillery's shutdown and return. The whisky includes one Brora spirit laid down before the Highlands site went silent in 1983 and another from casks filled after production resumed in 2021, along with rare stock from ghost distilleries and malts not previously used in a blend.
Bottled at 43.8% ABV, it opens with butterscotch and salted caramel before moving into fruit and oak notes. The bottle costs £1,100 and is sold at London's Harrods, at the Edinburgh Johnnie Walker Experience, and online through Justerinis.
At £1,100 and with access limited to a small set of outlets, Johnnie Walker Vault positions this permanent release as a tightly curated luxury channel rather than a wider shelf item. The Brora split between pre-1983 and post-2021 casks also gives Diageo a clear way to distinguish this line from standard prestige blends.
Image Credit: The Spirits Business
Why This Trend Is Growing
- Heritage Cask Storytelling
- Rare spirits anchored in pre-closure and revived distillery stock create premium narratives that transform archival inventory into collectible luxury experiences.
- Permanent Prestige Releases
- Standing high-end expressions can shift scarcity from one-time drops toward curated access models that support ongoing luxury engagement.
- Luxury Channel Exclusivity
- Limited retail placement through iconic department stores, brand destinations, and specialist online merchants reinforces controlled distribution as a marker of status.
Industries Being Reshaped
- Premium Spirits
- Blended Scotch portfolios gain new differentiation through rare cask integration, ghost distillery provenance, and elevated pricing architecture.
- Luxury Retail
- Selective outlets such as Harrods and branded experiences become prestige discovery platforms where scarcity and service enhance perceived value.
- Experiential Tourism
- Whisky visitor centers are evolving into high-value commerce destinations that merge tasting culture, brand heritage, and exclusive product access.
Stronger whisky fermentation could cut emissions by 16%
By Lauren BowesAccording to researchers at Heriot-Watt University, producing a stronger wash before distillation could improve whisky production’s environmental impact.
The study, led by Dr Shiwen Zhuang from the university’s International Centre for Brewing and Distilling, measured how increasing wash strength from the industry standard of around 8% ABV to 10%-14% ABV could affect the efficiency and environmental impact of Scotch malt whisky production.
Wash is a beer-like liquid that is created when yeast is added to wort, which is made by mashing and steeping malted barley with hot water.
The wash is then transferred to a wash still, where distillation begins.
Researchers found that increasing wash strength to 14% ABV could reduce energy use and carbon emissions by around 16% for every litre of pure alcohol produced.
This approach could also cut pot ale volumes – the nutrient-rich liquid remaining after the first distillation – by 55% and reduce spent lees – the liquid remaining after the second distillation – by more than 30%, significantly lowering liquid residues from the distillation process.
Zhuang said: “This study highlights the potential environmental and operational benefits of stronger wash.
“These benefits could be achieved in different ways. Existing distilleries may be able to increase output without expanding fermentation capacity, while new or growing distilleries could produce the same amount of whisky using smaller equipment and lower processing volumes.”
The research was published in the Journal of the Institute of Brewing and was carried out by Dr Zhuang, Dr Jane White and Professor Chris Boulton.
White added: “The study also identified potential economic benefits. Lower volumes of pot ale and spent lees could reduce handling, transport and treatment costs, while maintaining the concentration of valuable materials that could be recovered and reused from these residues.”
The researchers noted that several challenges remain to increasing wash strength. Producing higher levels of fermentable sugars could require new mashing approaches, while the effects on yeast performance, flavour development and the wider production process need further study.
Earlier this week, an independent assessment revealed that Heriot-Watt’s new distilling and brewing centre could deliver an additional £53.4 million (US$70.7m) in annual economic value for Scotland.
The university centre also recently partnered with Proof 8 to offer students access to the digital operating system.
Related news
Can Scotch whisky shake off its old-fashioned image?
A proposed £35 million (US$46.7m) Centre for Advanced Brewing and Distilling (CABD) at Heriot-Watt University could generate an additional £53.4m (US$71.2m) for the Scottish economy each year, according to a new report from BiGGAR Economics. The independent Economic Impact Assessment analyzes the potential benefits of the state-of-the-art facility, which would continue the Edinburgh university’s brewing and distilling research dating back to 1903.
BiGGAR estimates that within 10 years, the CABD could generate a total economic impact of £324.8m (US$433m) in Gross Value Added (GVA) per year for Scotland, alongside 1,570 jobs.
The new center would build on the success of Heriot-Watt’s International Centre for Brewing and Distilling (ICBD), which has supported the sector for nearly 40 years. In 2024/25, the ICBD generated £240.1m (US$320m) GVA for the Scottish economy and supported 1,180 jobs.
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.
✓ Thank you — your response has been recorded!
Something went wrong. Please try again.
To construct the CABD, Heriot-Watt is seeking £25.3m (US$33.7m) from industry and £9.7m (US$12.9m) in public investment. BiGGAR’s assessment states the center could deliver £20.80 of economic benefit for every £1 of public funding invested.
Scotland’s alcohol sector currently employs 60,000 people, representing 2.4% of all jobs in the country and 71% of the UK’s distilling workforce.
The report warns that the ICBD’s ability to sustain its success is under threat, with facilities no longer able to meet student and industry demand.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYA new center would help the sector tackle 21st-century challenges, including a commitment to reach net zero by 2040, high water usage in Scotch whisky production, and input costs that rose 37% between 2020 and 2025.
To be located beside the National Robotarium, the CABD would house plug-and-play brewing and distilling equipment, advanced research labs, a sensory suite, and carbon capture technology.
Professor Chris Turney, deputy principal of research and innovation at Heriot-Watt University, said the report “provides a huge vote of confidence in our vision.” He added: “Now we can build a new era for brewing and distilling, driven by sustainability and excellence, and keep Scotland where it belongs: a global leader in both.”
Ewan Andrew, Diageo’s president of global supply chain and procurement and chief sustainability officer, who co-chairs Heriot-Watt’s CABD fundraising committee, said: “Together, industry investment, philanthropy, government and academic excellence can build resilience and growth opportunities at a speed and scale none of us can achieve alone.”
Shona Glenn, director at BiGGAR Economics, said the ICBD’s “facilities and equipment are no longer fit for purpose.” She added: “The CABD would address this by providing a bespoke new facility designed to meet the research and development needs of the sector and facilitate industry wide collaboration.”
Nikka Whisky has released Nikka Frontier, a new permanent, lightly peated expression, in the UK. The whisky is available exclusively at selected Majestic stores nationwide and online from this month, priced at an RRP of £33.
The expression was developed as a tribute to the pioneering spirit and legacy of Nikka’s founder, Masataka Taketsuru.
The blend comprises 51% malt whisky, with a focus on heavily peated whiskies from Nikka’s first distillery, Yoichi, in Hokkaido. These malts bring a rich, malty aroma and pleasant smokiness, with distinctive peaty notes on the palate.
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.
✓ Thank you — your response has been recorded!
Something went wrong. Please try again.
Bottled at 48% ABV, the whisky is non-chill filtered to retain more flavors, resulting in a rich aroma and deep complexity. Its character makes it ideal for highballs and simple cocktails.
“Nikka is blessed by having the diversity of style between Miyagikyo and Yoichi,” Chris Seale, managing director at Nikka’s UK distributor Speciality Brands, told The Spirits Business. “The philosophy of the blending team has always been to showcase the very best of those two distilleries. I think Frontier plays more to the Yoichi style; it’s slightly heavier than a lot of blended whiskies with a nice smoky character, which makes it very versatile.”
Presented in a 500ml format, the bottle features the letter N on the front, taken from the corporate logo, and an embossed motif on the back.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYThe embossed motif is a traditional Japanese shimenawa – a sacred rice straw festoon which is placed at the entrance to a shrine. This is a nod to Taketsuru’s family roots in sake brewing. Nikka continues this tradition, placing the shimenawa festoons over the pot stills, “wishing for safety and quality”, according to the brand.
Taketsuru set out for Scotland to master the art of whisky-making. After returning home, he blended Scottish techniques with Japanese craftsmanship, laying the foundation for authentic whisky production in Japan.
Taketsuru launched Yoichi Distillery in Hokkaido in 1934, and it remains one of the only distilleries in the world to use direct coal-fired pot stills.
Google News（Whisky 綜合）｜原題：Larrikin Bourbon Enters Texas With Green Light Distribution - The Whiskey Wash
Larrikin Bourbon Company 宣布透過經銷商 Green Light Distribution 進軍德州市場，涵蓋其肯塔基威士忌系列（波本威士忌與裸麥威士忌）及澳洲琴酒品牌 Koala Bare Gin。創辦人兼蒸餾師 Greg Keeley 表示，德州市場規模大、消費者專業知識豐富，擁有獨立零售通路與健全的餐飲通路，是品牌發展的重要戰略市場。Larrikin 強調採取謹慎擴張策略，優先尋找理解品牌、擁有合適銷售管道且願意長期投入的經銷夥伴，而非盲目增加州數。
閱讀原文全文
Larrikin Bourbon Company has expanded its US distribution into Texas, appointing Green Light Distribution to represent both its Larrikin whiskey range and Koala Bare Gin across the state. The agreement covers the company’s Kentucky-distilled bourbon and rye alongside its Australian gin brand, giving Larrikin access to the Texan retail and on-premise market through Green Light’s statewide platform.
The move adds Texas to Larrikin’s growing domestic network.
“Texas is an important market for us from both a scale and brand-development standpoint,” said Greg Keeley, founder and distiller of Larrikin Bourbon Company. “It has a large, knowledgeable whiskey consumer base, a strong independent retail channel and a healthy on-premise market.”
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.
✓ Thank you — your response has been recorded!
Something went wrong. Please try again.
Keeley added: “Green Light gives us the local infrastructure and account relationships we need to build the business properly.”
The Texas portfolio will include Larrikin’s bourbon and rye whiskey range. It will also feature Koala Bare Gin, the company’s modern Australian gin made with Australian botanicals and a reduced-juniper profile.
The appointment follows continued US expansion by Larrikin, with the company targeting markets where it can build sustainable wholesale volume and long-term distributor partnerships.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORY“Larrikin and Koala Bare are differentiated brands with clear positioning and strong growth potential,” said Jon Dickson, senior vice-president of Green Light Distribution. “They give our sales team a compelling proposition across both the whiskey and gin categories, and we see good opportunity across independent retail, key accounts and the on-premise channel.”
Keeley said the distribution strategy remains focused on controlled expansion and active support of distributor partners.
“We are not trying to add markets simply to increase a state count,” he said. “The priority is finding partners who understand the brands, have the right route to market and are prepared to build them over time. Texas meets those criteria.”
Based in Lawrenceburg, Kentucky, Larrikin is a veteran-owned distillery founded by Australian-born US Navy combat veteran Keeley. The company is a member of the Kentucky Distillers’ Association and a stop on the Kentucky Bourbon Trail.
Green Light Distribution represents independent and emerging wine and spirits brands across multiple US markets.
The Texas launch forms part of Larrikin’s broader national growth strategy across both whiskey and gin.
Google News（Whisky 綜合）｜原題：Still Austin Whiskey Co. Opens Music & Cocktail Venue - The Whiskey Wash
德州威士忌酒廠 Still Austin 在南奧斯汀開設佔地 15,000 平方英尺的 The Still Austin Quarter，集現場音樂、雞尾酒與美食於一身。該場館包含四個不同空間，將於 11 月 5 日舉辦盛大開幕，預計容納約 500 位客人。Vinyl Lounge 收藏超過 5,000 張唱片，是奧斯汀規模最大的唱片館之一；Music Room 由知名音樂錄音室設計師打造。酒廠創辦人兼執行長 Chris Seals 表示，這是對塑造奧斯汀音樂文化的藝術家們的致敬。開幕夜將由在地樂手 Shakey Graves 和 Adrian Quesada 獻藝。
閱讀原文全文
Still Austin Whiskey Co. has opened The Still Austin Quarter, a 15,000-square-foot live music, cocktail, and food destination at 4211 Willow Springs Road in South Austin, Texas. The venue, located in The Yard, spans four distinct spaces and will host its grand opening celebration on Thursday, 5 November.
The site welcomes approximately 500 guests across indoor and outdoor environments, including 125 outdoor seats.
The four spaces comprise the Atrium, the Vinyl Lounge, the Music Room, and a private event space. Each room was developed in collaboration with architect of record OPA Design Studio and interior design firm Weiss Architecture.
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.
✓ Thank you — your response has been recorded!
Something went wrong. Please try again.
Each space captures a moment in the life of The Musician, the figure on the brand’s flagship bourbon label. The character first appeared in a painting by Marc Burckhardt, the artist behind Still Austin’s flagship labels.
“I could not be more excited to open The Still Austin Quarter,” said Chris Seals, co-founder and CEO of Still Austin. “It stands as a celebration of the artists who have made our city so special.”
The Vinyl Lounge houses a collection of more than 5,000 albums, described as one of Austin’s largest. It also features the Stratocaster Bar, designed in the style of a guitar with a sunburst face and a fretboard back bar.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYThe Music Room was engineered by acoustician Steven Durr, whose portfolio spans more than 2,000 recording and performance facilities. Its side walls are inspired by Buaas Garden, Austin’s first live music venue, which opened in 1860.
The grand opening will feature Austin musicians Shakey Graves, performing at 7:30pm in the Music Room, and Adrian Quesada, spinning a DJ set in the Vinyl Lounge from 7pm.
Cocktails anchor the food and beverage program, built on Still Austin spirits. Featured serves include the Bourbon Peach Tea, made with “The Musician” Straight Bourbon Whiskey, and the Queen Bee, made with “The Naturalist” American Gin.
The food menu was developed by Still Austin’s hospitality team, with highlights including Steak Frites and Smoked Pork Belly Bites.
Still Austin is open Wednesday through Sunday, with live performances slated for Friday and Saturday nights. Further information is available at stillaustin.com.
The Dalmore has launched Cigar Malt Signature Reserve Aged 18 Years, a permanent five-cask single malt that joins its Principal Collection. The expression lands in the US from 1 November 2026, priced at $399.99, and sits above the long-established Cigar Malt Reserve.
The new whisky extends a range The Dalmore first introduced more than two decades ago. The brand describes it as “an elevated whisky choice for the cigar aficionado and whisky connoisseur alike.”
Like its predecessor, the 18-year-old features Cabernet Sauvignon barriques as part of its finish.
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.
✓ Thank you — your response has been recorded!
Something went wrong. Please try again.
The liquid matures for an initial 16 years in American white oak ex-Bourbon barrels. It is then finished in Matusalem Sherry Casks, French Oak Marsala Casks, French Oak Cabernet Franc Barriques, and French Oak Cabernet Sauvignon Barriques.
According to the brand, each cask plays a defining role. The ex-Bourbon barrels provide sweetness and lift, while the Matusalem Sherry Casks bring dried fruits and nutty richness.
The Marsala Casks introduce ginger warmth and spice. From the red wine casks, Cabernet Franc adds aromatic and savory complexity, while Cabernet Sauvignon raises tannin and structure.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYThe expression is bottled at 46% ABV, with natural color and no chill filtration. The brand says the strength allows the whisky to “retain the clarity and definition needed to refresh the palate between draws.”
Packaging comes in a scarlet gift carton that opens via a pull tab, designed for a premium unboxing experience.
The Dalmore is known for its multi-cask approach, led by master whisky maker Gregg Glass alongside master distiller Richard Paterson OBE. Paterson became master distiller of The Dalmore in 1975 at just 26 years old, and for 50 years he was the custodian of the brand.
The distillery is located in Alness, Scotland, 20 miles north of Inverness, on the banks of the Cromarty Firth overlooking the Black Isle.
According to the official notes from the brand, the aroma offers chocolate orange, dried fig, and dark fruit, balanced with hints of aromatic oud and sandalwood. The palate delivers forest berries, sticky dates, orange marmalade, dark chocolate, and cinnamon spice, leading to a long finish layered with dark fruit, nutmeg, and cinnamon.
Google News（Scotch/Distillery）｜原題：Johnnie Walker Introduces The Vault Blended Scotch Whisky - Men's Gear
Johnnie Walker 推出全新酒款 The Vault，由首席調酒師 Emma Walker 博士監製。此款調和威士忌結合來自已關閉蒸餾廠的稀有原酒，包括 Brora、Port Dundas、Cardhu 和 Clynelish，帶來焦糖、水果與沿海風味層次。酒精度 43.8%，採用水晶立方瓶身，靈感來自藍牌檔案設計，金色領標與金屬蓋彰顯珍稀價值。
閱讀原文全文
Don’t let snobbish opinions sway your decision. What truly matters at the end of the day is that you enjoyed a glass of whisky. If everything were up to the critics, other labels wouldn’t even have a chance to compete. Thankfully, enthusiasts know better and are always open to trying drams they find interesting. With this in mind, Johnnie Walker is offering the Vault.
The world-famous blending house boasts a diverse selection of spectacular spirits. Depending on how much you are willing to spend, there’s a whisky for your budget. Meanwhile, those who choose to splurge a bit more are also in good hands. Here is a new expression that’s ready to delight even the most discerning of drinkers.
Johnnie Walker tells us each bottle “brings together our rarest of whisky treasures, including exceptional whiskies from some of our legendary ghost distilleries.” A team of experts carefully chooses liquids of varying rarity and age statements. The Vault was overseen by the group’s master blender and lead technical specialist, Dr. Emma Walker.
“The Brora core is amplified by Port Dundas whisky, imparting warm notes of sweet, sumptuous caramel. Speyside Cardhu, the heart note that shaped the Johnnie Walker legacy, infuses bright, fruity vibrancy, and an exceptional Clynelish brings layered richness, silky texture, and a whisper of Scotland’s coastal soul,” reads the official tasting notes.
After extensive sampling, the Vault finally comes to fruition at an ABV of 43.8% and ships out in a cube-like crystal decanter. The bottle purportedly borrows aesthetic details from a Blue Label archive design. To signify just how valuable the contents are, the collar label and closure are a dazzling gold. Finally, an engraving of the Striding Man adorns the top of its metallic cap.
Learn More
Images courtesy of Johnnie Walker
Belhaven is bringing back Haunted Highlander for October, giving pubgoers a Halloween cask pour built for cooler nights. The 3.4% ABV beer is a ruby rye ale from Scotland's oldest working brewery, and its return revives a short seasonal option inspired by Highland ghost stories and folklore.
Rye gives the ale a fuller body and richer flavor, so the modest strength still reads as an autumn pint. It joins Greene King's cask calendar, bringing the beer back into pub rotation after last year's run in Belhaven pubs and beyond.
October placement and Greene King's cask calendar turn Haunted Highlander into a timed traffic play for pubs, giving venues a named Halloween pint without building out a broader seasonal range. Belhaven's heritage angle also keeps the beer from reading like a generic spooky special, which helps a low-ABV cask ale stand out through story as much as strength.
Image Credit: Belhaven
What's Driving This Trend
- Seasonal Cask Releases
- Limited-time pub pours tied to holidays create repeatable traffic moments while keeping inventory commitments narrow and operationally simple.
- Folklore-led Branding
- Heritage stories and regional myths give familiar beverages a more distinctive identity in crowded seasonal menus.
- Low-abv Flavor Positioning
- Full-bodied ingredients such as rye help modest-strength beers deliver richer drinking experiences for consumers seeking sessionable options.
Who This Affects Most
- Craft Beer
- Breweries can differentiate seasonal ales through provenance, storytelling, and short-run calendars rather than relying only on higher alcohol content or novelty flavors.
- Pub Hospitality
- Venues benefit from named occasion-based serves that add menu excitement without requiring large themed programming or expanded product ranges.
- Alcohol Distribution
- Timed cask calendars offer distributors a structured way to rotate specialty products around cultural moments and localized demand spikes.
Google News（Scotch/Distillery）｜原題：New $71K bathroom debuts at South Surrey whisky distillery - Peace Arch News
加拿大卑詩省南素里的 Mainland Whisky 工藝蒸餾廠透過社群集資籌募 50% 經費，完成耗資 7.1 萬加幣（約台幣 160 萬元）的衛浴及酒吧翻新工程。新酒吧空間可容納人數從 10 人增至 50 人，將於 10 月 22 日舉辦軟性開幕活動，推出 BC Beer Craft Whisky Series Volume 2，以及以 Russell Brewing Wee Angry Scotch Ale 釀製、橡木桶陳年 3.5 年、酒精度 61.5% 的威士忌。隨後於 10 月 23 日正式開幕，並固定每週五舉辦歡樂時光。
閱讀原文全文
New $71K bathroom debuts at South Surrey whisky distillery
Published 8:15 am Thursday, October 15, 2026
|
Getting your Trinity Audio player ready...
|
Winter is coming, so it’s a good thing there’s a new throne in place at a South Surrey whisky distillery.
After turning a staggering $71,000 renovation quote into a community crowdfunding win, Mainland Whisky is officially back and bigger than before.
Thanks to crowd support — which funded 50 per cent of the washroom project alongside financing from their landlord — the craft distillery has completed construction, expanding its tasting lounge capacity fivefold from 10 to 50 seats, Mainland Whisky co-founder Steve Watts said in an email.
“We can’t thank our community and partners enough for standing by us,” said Watts. “Now that the throne is built, we’re thrilled to get back to what we do best: Bringing people together in an expanded clubhouse where great conversation and craft spirits take center stage.”
The festivities kick off with an exclusive soft launch on Thursday, Oct. 22, featuring Volume 2 of their BC Beer Craft Whisky Series.
The event will also showcase a three-and-a-half-year Okanagan wine-barrel-aged whisky (cask strength at 61.5 per cent ABV) distilled from Russell Brewing’s Wee Angry Scotch Ale. Original brewer Graham Kenny will lead the discussion alongside custom pairings from famous chocolatier Chez Christophe. (Tickets $25)
The grand opening follows on Friday, Oct. 23, marking the official launch of a new Happy Hour (4-6 p.m.) returning every Friday afterwards, with a menu featuring $6 Time Machine Old Fashioneds, $6 Iced Normando (IYKYK), $9 whisky flights, $4 jalapeño popcorn, and $5 snack mixes.
To round out the month, the distillery is also hosting a Halloween cocktail party on Saturday, Oct. 31, featuring exclusive seasonal drinks and live tarot card readings by Shaiju Mathew. Guests can book their tarot card reading via social media, through the website at mainlandwhisky.com, or by calling 604-372-4424.
To learn more or purchase event tickets, visit www.mainlandwhisky.com.
Johnnie Walker Unveils Blue Label Festive Blend
Johnnie Walker has unveiled Blue Label Festive Blend, a limited edition Blended Scotch Whisky created to celebrate India’s festive season.
Blue Label Festive Blend is an original blend developed specifically to complement the richness and diversity of Indian cuisine. Each sip reveals layered notes of fragrant cardamom and saffron, delicate rosewater and bright citrus, honeyed richness and chocolate-dipped fruit, all balanced by warm spices and a gentle wisp of smoke.
Johnnie Walker Blue Label Festive Blend is bottled at 40% ABV and is available now for a suggested retail price of $220 for a 750 mL bottle.
Source: Johnnie Walker.
Google News（Scotch/Distillery）｜原題：From The Lord of the Rings to Game of Thrones: 5 Whiskies for True Fans - Whisky Monkeys
影視劇角色與音樂人聯名威士忌正夯。芬蘭 Kyrö 推出《冰與火之歌》限量系列 Whisky of Fire 和 Whisky of Blood（€70-85），以裸麥威士忌展現龍家族風格；英國演員 Sam Heughan 為《陌生人》終季推出 The Sassenach Jamie Fraser Collection，含親筆信函，美國預售逾 4,000 瓶（$189）；法拉利車手 Charles Leclerc 與 Chivas Regal 合作創首款 16 年調和威士忌（€58）；Johnnie Walker x 葛萊美獎得主 Sabrina Carpenter 推特別版黑牌瓶身；紐西蘭 Pōkeno 官方《魔戒》Ringbearer 威士忌歷經多年授權程序。文章強調真正創新配方（如 Kyrö、Ringbearer、Chivas 16）優於單純包裝炒作。
閱讀原文全文
Buying a whisky because you’re a fan of a TV series, film or racing driver? That may sound like pure marketing. Sometimes it is. But sometimes there’s a little more to it than just an attractive label.
When the official Lord of the Rings whisky arrived from New Zealand this summer, a remarkable number of you wanted to know everything about the bottle. But Middle-earth isn’t the only fictional world finding its way into a whisky glass. From Westeros to the Scottish Highlands of Outlander, and from Formula 1 to pop music, these are the fandom whiskies collectors are searching for right now.
And we’re not looking only at the packaging. Because the most important question, of course, remains: what’s actually in the bottle?
Kyrö Whisky of Fire and Whisky of Blood
We’ll start with perhaps the most unexpected collaboration. Finnish Kyrö Distillery Company has teamed up with Warner Bros. Discovery Global Consumer Products on a limited-edition whisky series inspired by Game of Thrones. According to the distillery’s own founding legend, Kyrö was born in a sauna in the Finnish countryside. That doesn’t immediately sound like an obvious partner for Westeros.
Yet the story makes more sense than you might think. Kyrö based the two whiskies on House Targaryen and its motto, ‘fire and blood’, giving rise to Whisky of Fire and Whisky of Blood. Both are rye whiskies, Kyrö’s speciality.
Whisky of Fire is made from 100% smoked malted rye. It matures in ex-bourbon barrels and new American oak before receiving a finish in old rum casks. Whisky of Blood is the softer of the two siblings. It is made from 100% malted rye and matured in ex-bourbon barrels and French oak.
Whisky of Fire
- Nose: A touch of smoke, toasted rye and spiced apple.
- Palate: Complex smoke, minerals, sweet grains, blackberry and a whisper of menthol.
- Finish: Rich and long, with rolling smoke, sweet and dry at the same time.
Whisky of Blood
- Nose: Fresh grains, a hint of apple and apricot, tonka bean, chestnut and beeswax.
- Palate: Fruity and sweet, underpinned by rye spice, chestnut, crème brûlée and toasted grains.
- Finish: Lingering spice, tonka vanilla and rye.
They have been available in limited quantities in selected markets since June, with a recommended retail price of 70 to 85 euros per bottle.
The Sassenach Jamie Fraser Collection
Outlander fans of course know Sam Heughan as Jamie Fraser. Less well known is that the actor has had his own whisky brand, The Sassenach, for several years. To mark the final season of Outlander, he released a one-off edition combining whisky, a collector’s box and a personal tribute to the character he played for more than a decade.
That tribute is quite literal. The box contains a letter written by Heughan himself, in which he reflects on his connection with Jamie Fraser and thanks the character for his company. It struck a chord with fans. In the United States, more than 4,000 bottles had already been pre-ordered before the first shipment left the door.
And the whisky itself? The Sassenach is a blend consisting mainly of 9- to 12-year-old single malts, complemented by older organic single grain matured in bourbon casks. Everything receives a finish in Madeira casks. This is no ordinary blend.
- Nose: Fresh citrus—clementine and lemon—alongside almond, vanilla and soft orchard fruit.
- Palate: Stone fruit such as peach and apricot, honey, butterscotch, and warming cinnamon and nutmeg.
- Finish: Smooth and lingering, with caramel, baked spices and warmth.
The bottle holds 75 centilitres, is bottled at 46% ABV and has a recommended retail price of $189. At Galloway Distillery in the United Kingdom, it is priced at £139.99.
Chivas Regal 16 Charles Leclerc
For F1 fans, this may well be the most interesting bottle of the lot. Ferrari driver Charles Leclerc worked with
Chivas Regal master blender Sandy Hyslop to create a blend of sixteen whiskies, each at least sixteen years old. It is the first 16-year-old whisky in the brand’s history, and the number is no coincidence: 16 is also Leclerc’s race number, and his birthday falls on the 16th.
Sounds like a marketing gimmick? Perhaps, in part. But look at the whisky itself and it’s clear that serious thought has gone into it. The heart of the blend is Longmorn single malt matured in first-fill sherry casks.
- Nose: Sweet mandarin, raisins, manuka honey, warm cinnamon and sticky toffee.
- Palate: Orange marmalade, apple pie, toasted oak and ginger spice.
- Finish: Long, rich and velvety, with the sherry notes continuing to shine through.
The whisky went on sale in Global Travel Retail in May 2026, across more than forty markets, with its world premiere at Miami International Airport shortly before the Miami Grand Prix. So you don’t necessarily have to be at the airport. Online whisky shops also stock it, for around 58 euro.
Johnnie Walker Black Label x Sabrina Carpenter
Now for a completely different kind of fandom. Johnnie Walker has released a limited-edition Black Label bottle designed in collaboration with Grammy Award winner Sabrina Carpenter. It’s the latest chapter in a partnership spanning several years.
The design is inspired by her album Man’s Best Friend, featuring a distinctive ‘Sabrina blue’ colour and paw prints as a motif.
Let’s be honest, though: inside the bottle is the familiar Black Label. So it’s the same 12-year-old blend as always, just presented in a collectible bottle.
- Nose: Sweet vanilla, dried fruit and a subtle hint of smoke.
- Palate: Creamy toffee, dark chocolate and gentle spices.
- Finish: Long and smooth, with a warm, smoky aftertaste.
The bottle is now available in the UK and will soon be released in other markets, including Mexico, India and several countries across Europe and Asia-Pacific. Anyone hoping to find it in the Netherlands or Belgium will have to be patient a little longer.
Pōkeno Ringbearer
We’ll finish where this story began: in Middle-earth. More details have now emerged about the Lord of the Rings whisky, too.
What makes this bottle especially notable is just how strict the licensing requirements are. Even Hobbiton itself isn’t allowed to sell a bottle of spirits. According to Pōkeno co-founder Matt Johns, they had to jump through quite a few hoops, because the whisky is licensed by Warner Bros and is therefore official Lord of the Rings merchandise.
There’s also more New Zealand in the bottle than you might expect. The whisky matured for around six years in a combination of first-fill bourbon barrels, new American oak, French Muscat casks and casks that had previously held mānuka honey.
- Nose: Vanilla, white chocolate, mānuka honey and white peach.
- Palate: Spicy, with banana and melon, followed by honey on buttered toast.
- Finish: Lingering honeyed sweetness and warmth.
Collectible or just a pretty label?
Place these five bottles side by side and you’ll see two distinct kinds of fandom whisky. On the one hand, there are bottles where the story is mainly in the packaging, such as the Sabrina Carpenter Black Label. Fun for fans, but nothing new in the bottle itself. On the other hand, there are whiskies like Kyrö, Ringbearer and Chivas 16, where the makers have genuinely done something different with the whisky itself. For collectors, that may not matter very much. But if you’re planning to actually open the bottle, it’s worth knowing.
Want more top lists?
Discover them here.
FAQ
- What is fandom whisky?
Whisky made in collaboration with, or inspired by, a film, TV series, artist or athlete. Sometimes it’s simply a special label; other times, it’s an entirely new whisky.
- Is there an official Game of Thrones whisky?
Yes. In 2026, Finnish distillery Kyrö released two rye whiskies with Warner Bros Discovery: Whisky of Fire and Whisky of Blood.
- Does Sabrina Carpenter Johnnie Walker taste different from regular Black Label?
No. The bottle contains the familiar 12-year-old Black Label. Only the bottle design is different.
Nikka Whisky has released a new core expression, Nikka Frontier, a lightly peated whisky that was developed as a tribute to the pioneering spirit of Masataka Taketsuru and his legacy.
The new whisky will be exclusively available in the UK at selected Majestic stores across the country and online from this month onwards.
51% of Nikka Frontier is made of malts with a focus on heavily peated whiskies coming from Nikka’s very first distillery, Yoichi situated in Hokkaido. These bring a rich, malty aroma and pleasant smokiness to the whisky with distinctive peaty notes on the palate. To this, Nikka adds its signature Coffey grain components to bring roundness and balance.
The whisky is bottled at 48% ABV and is non-chill filtered to retain more flavours. As a result, Nikka Frontier offers a rich aroma and deep complexity. The whisky’s character makes it ideal to enjoy in highballs and simple cocktails.
Nikka Frontier is bottled in a 500 ml format. It features the letter N in front (from the logo) and an embossed motif on the back. The motif represents a traditional Japanese “shimenawa”, a sacred twisted rice straw which is placed at the entrance to a shrine. This is a nod to Taketsuru’s family roots in sake brewing. Like sake brewers, Nikka continues this tradition placing the shimenawa over the pot stills wishing for safety and quality.
Masataka Taketsuru set out for Scotland to master the art of whisky-making. After returning to his home country, he blended what he had learned in Scotland with Japanese craftmanship, laying the foundation for authentic whisky production in Japan. His passion and unwavering commitment to craftsmanship form the core of Nikka’s DNA
Nikka Fontier is available at selected Majestic stores from this month. RRP: £33.00
Age statements are making a comeback in Scotch whisky, but I am not convinced that a bigger number always means a more mature-tasting dram. Glasgow Distillery’s limited-edition peated 10-year-old makes a useful test case.
It is the oldest whisky in the distillery’s current lineup, yet its appeal has less to do with the decade on the label than with the lively, smoky character inside the bottle.
On paper, this release gives whisky enthusiasts plenty to get excited about. It is a fully natural single malt bottled at 54% ABV, drawn from two refill ex-bourbon casks and one first-fill ex-bourbon cask. Glasgow also shares unusually detailed production information, including its 50 ppm peating level and minimum 72-hour fermentation.
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.
✓ Thank you — your response has been recorded!
Something went wrong. Please try again.
At £69 in the UK, it is not cheap, but the price feels fair for a 550-bottle release with those specifications. Of course, none of that matters if the whisky does not deliver in the glass.
Thankfully, it does. The nose opens with rich, mossy campfire smoke, followed by green apple, citrus, peaches and a sweet hint of fudge. It is sharp, spirited and engaging rather than soft or settled.
On the palate, the texture is almost chewy. Waxy lemon and lime meet creamy vanilla, cereal sweetness and a savoury edge, while the smoke steps back from its starring role on the nose. A few drops of water soften the sharper edges and bring out more fruit, waxiness and char. It is a whisky that keeps changing with each visit.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYThat restless character is why I would struggle to guess its age blind. Glasgow’s lightly peated eight-year-old tastes rounder and, to me, almost older. This 10-year-old is smokier, brighter and more feral.
Some drinkers will love that intensity; others may find it a bit pokey. If your preference runs to gentle, dusty, well-rounded drams, the eight-year-old may be the better choice.
For me, this is a buy. I gave it an 8.1 overall, but the score matters less than the context: the age statement tells me how long it matured, not how it ought to taste.
This bottle proves that ten years can still produce a whisky with plenty of youthful energy, and I really dig it. Do you look for maturity in the number on the label, or in what you find in the glass?
For a closer look at the bottle and a quick comparison to an earlier release, check out my YouTube video.
Google News（Scotch/Distillery）｜原題：Isle of Skye Magma Stone Toasted: 46% Blended Scotch - https://thedailywhisky.com/
Ian Macleod Distillers 推出 Isle of Skye Magma Stone Toasted 限量版調和威士忌，創新採用加熱火山石代替傳統火焰烘烤橡木桶，使熱力均勻緩慢滲透木材，萃取更多果香與辛香料而避免焦燒。酒精度 46% ABV 創該系列新高，建議售價 $47 美元（約 NT$1,500），目前僅限美國 Total Wine & More 通路販售。此舉致敬 Skye 島的火山地質特徵，延續 Ian Macleod Distillers 近年的創意實驗傳統。
閱讀原文全文
Isle of Skye Magma Stone Toasted is a new limited-edition blended Scotch from Ian Macleod Distillers. Instead of toasting the finishing casks over flame, the team heated volcanic stone and let the radiant warmth work on the oak from the inside. It is bottled at 46% ABV, which makes it the strongest bottling the Isle of Skye range has ever carried. The suggested price is $47, and for now it is sold only in the United States, through Total Wine & More, for a limited period.
Skye is an island built by volcanoes. Now its namesake blend has borrowed a little of that rock for the cask.
What is Isle of Skye Magma Stone Toasted?
Isle of Skye Magma Stone Toasted is a blended Scotch whisky that has spent its final stage of maturation in casks toasted with heated volcanic stone. Ian Macleod Distillers announced it on 7 October 2026 as a one-off release, positioned for both drinkers and collectors.
The key facts:
- ABV: 46%
- Style: Blended Scotch whisky, limited edition
- Finish: Casks toasted with heated magma stone
- Age statement: None given
- Suggested price: $47
- Availability: Total Wine & More stores across the US, limited time
The brand has not disclosed the oak type of the finishing casks, how long the whisky spent in them, or how many bottles exist.
How magma stone toasting changes the cask
Toasting is normally done with fire or a gas burner, and it is fast and fierce. The surface of the oak caramelises in a matter of minutes.
Stone toasting slows everything down. The heated stones sit inside the cask and release their warmth gradually and evenly, so the wood is coaxed open rather than scorched. The aim is to draw out sugars and spice from the oak without the ashy, charred edge an open flame can leave behind. The idea started in wine cooperage before whisky makers picked it up.
Master blender John Glass describes it as the first time the team has tried anything like this with Isle of Skye, and says the slower toast gives the blend more texture and depth while tying it back to the island’s geology. That geology is real: much of Skye’s dramatic skyline, the Cuillin ridge included, is the cooled remains of ancient volcanic activity.
What it is said to taste like
We have not tasted Magma Stone Toasted yet. The notes below are the brand’s and the US retailer’s, condensed.
Isle of Skye Magma Stone Toasted: official tasting notes
Nose: Cereal and fresh oak, lemon zest, coconut, red berries, vanilla, green apple Palate: Dark fruit sweetness, toasted oak, chocolate orange, sandalwood, rich peat Finish: Long and warm, with vanilla, peat and oak
ABV: 46% | Cask:Magma stone toasted finish (oak type not disclosed) | Price: $47 (SRP)
On paper this sits squarely in the Isle of Skye house style, which has always balanced fruit against a measure of island smoke. The stone toast looks set to push the fruit darker and add a layer of spice.
Who makes Isle of Skye?
Isle of Skye is one of the older names in blended Scotch. The blend dates back to 1933 and is credited to Ian Macleod, a Skye-born blender who named it for the island that was home to his clan. The recipe pairs peated island malt with malt and grain whisky from the Scottish mainland, and it carries an unusually high share of malt for a blend.
Today it belongs to Ian Macleod Distillers, the independent, family-owned Edinburgh company that also owns Glengoyne, Tamdhu and Rosebank. Recent experiments from the brand include Double Smoke, Cigar Reserve and a Rum Cask Finish, and Magma Stone Toasted continues that run.
Frequently asked questions
What is Isle of Skye Magma Stone Toasted? Isle of Skye Magma Stone Toasted is a limited-edition blended Scotch whisky from Ian Macleod Distillers, released in October 2026. Its finishing casks were toasted with heated volcanic stone rather than open flame, a nod to the volcanic origins of the Isle of Skye. It is bottled at 46% ABV and carries no age statement.
How much does Isle of Skye Magma Stone Toasted cost? The suggested retail price is $47 for a bottle in the United States. Prices can vary slightly by store, and some listings show it a few dollars below the suggested price. No official UK, euro or Danish krone price has been announced, because the release is currently limited to the US market.
Where can I buy Isle of Skye Magma Stone Toasted? It is sold for a limited time at Total Wine & More stores across the United States. At the time of writing, no release has been confirmed for the UK, Denmark or the rest of Europe. Collectors outside the US may find bottles later through specialist retailers or the secondary market.
What is magma stone toasting? Magma stone toasting is a way of preparing a cask in which heated volcanic stones are placed inside the barrel and release their heat slowly and evenly. Compared with a direct flame, the gentler process opens up the oak without scorching it, aiming for richer fruit, spice and a softer texture in the finished whisky.
What does Isle of Skye Magma Stone Toasted taste like? According to the brand, expect dark fruit sweetness and toasted oak on the palate, with chocolate orange, sandalwood and peat, followed by a long finish of vanilla, peat and oak. The retailer’s nose notes add cereal, lemon zest, coconut, red berries and green apple. The Daily Whisky has not tasted it yet.
Leave a Reply
Google News（Scotch/Distillery）｜原題：Kilchoman launches its 2026 Sanaig Cask Strength release - The Whisky Wire
艾雷島 Kilchoman 酒廠發布年度 Sanaig Cask Strength 2026 新酒款。此款非年份單一麥芽威士忌酒精度 57.5%，採用來自西班牙赫雷茲 Bodega José Miguel Martín 的 Oloroso 雪莉桶（Hogshead）過桶及完全陳年桶。風味飽滿厚實，具有雪莉酒浸潤的煙燻香、葡萄乾、紅莓及橙皮香氣，入口則呈現黑巧克力、濕潤葡萄乾及燒烤煙燻。建議零售價 £76.90（約 NT$2,700），已在精選零售商上市。
閱讀原文全文
The Islay-based Kilchoman Distillery, has announced the launch of its latest annual Sanaig Cask Strength release.
Kilchoman Sanaig Cask Strength 2026 (57.5% ABV) is a non-age-stated single malt Scotch whisky, produced using a combination of Oloroso Sherry hogshead finishes and fully matured casks, sourced directly from Bodega José Miguel Martín in Jerez.
Described as a weighty dram, this latest release is said to offer aromas of rich, sherry-infused smoke, sultanas, red berries and orange zest on the nose, followed by notes of dark chocolate, sticky raisins and barbecue smoke on the palate.
Commenting on the launch, Kilchoman founder Anthony Wills said: “Cask strength whiskies have a magic about them. They have an ability to surprise you, to deliver flavour in a way which is entirely unexpected.”
Kilchoman Sanaig Cask Strength 2026, is now available from selected specialist retailers, for a RRP of £76.90.
Leave a Reply
New research from researchers at Heriot-Watt University’s International Centre for Brewing and Distilling found that by increasing wash strength, distilleries could reduce emissions by up to 16%.
The study was led by assistant professor Dr Shiwen Zhuang – alongside assistant professor Dr Jane White and Professor Chris Boulton – and analysed how increasing wash strength from 8% abv to between 10% and 14% abv could “affect the efficiency and environmental impact of Scotch malt whisky production”, said the University.
Utilising a model that “reflects real-world fermentation and traditional two-pot distillation”, Zhuang illustrated that a stronger wash could reduce emissions by 16% for every litre of pure alcohol produced.
Not only could this approach reduce emissions but it could curb pot ale volumes – the liquid that remains in the wash still after the first distillation – by 55%, while also reducing spent lees – the liquid that remains after the second distillation – by over 30%.
The authors acknowledge that there are challenges to adopt this approach more widely because “producing higher levels of fermentable sugars may require new approaches to mashing, while the effects on yeast performance, flavour development and the wider production process need further study”, added the University.
Lead researcher and Zhuang added that “this study highlights the potential environmental and operational benefits of stronger wash”.
He continued: “These benefits could be achieved in different ways. Existing distilleries may be able to increase output without expanding fermentation capacity, while new or growing distilleries could produce the same amount of whisky using smaller equipment and lower processing volumes.”
Co-author White explained that “the study also identified potential economic benefits.”
“Lower volumes of pot ale and spent lees could reduce handling, transport and treatment costs, while maintaining the concentration of valuable materials that could be recovered and reused from these residues,” she concluded.
Image credit – Alan Gerrard / Copper stills inside Jura distillery / Image source / CC BY-SA 2.0
Google News（Scotch/Distillery）｜原題：Woven partners with Ottolenghi to create limited edition blended Scotch whisky to celebrate launch of Ottolenghi's first Scottish restaurant - Retail Times
Leith whisky maker Woven has partnered with Ottolenghi to create a blended Scotch designed to be enjoyed alongside the distinct style of vibrant Mediterranean and Middle Eastern cooking the brand is famous for.
The collaboration celebrates the opening of Ottolenghi’s first Scottish restaurant at 92 George Street, Edinburgh, on Friday 2 October and will also be served across Ottolenghi’s London restaurants and delis.
Ottolenghi’s bar manager Oren Coleman challenged Woven to approach the whisky as the restaurant approaches food: with brightness, contrast and ingredients that each bring something distinct to the final product. Woven looked to Ottolenghi’s recipes for inspiration – drawing on well-loved flavours including preserved lemon, fennel and pink peppercorn. The resulting blend brings together Edinburgh grain whisky for lift, Speyside malt for freshness and structure, with Oloroso seasoned casks adding sweetness and a fruit forward profile.
Woven describes the final product as favouring contrast over weight, bringing brightness and texture in layers so that it can sit comfortably alongside food without overpowering. It has been created to work neat, served long over ice or as the base of Ottolenghi Edinburgh’s house highball.
Pete Allison, co-founder & Whisky Maker, Woven said: “We love looking at whisky through the lens of different collaborators. The Ottolenghi team are every bit as passionate about flavour as you’d expect, but they put things together in a brilliant playful way. We didn’t start the normal way – we sat down and talked about the ingredients they use every day and how those flavours could find a place in our whisky. It was joyous!”
Neil Campbell, executive chef at Ottolenghi, said: “We love working with local producers, and our first restaurant in Scotland is no exception. Tasting samples with Woven, we kept finding flavours from our own pantry. The result is an unusual profile: intentionally light, but full of vibrant flavour. This isn’t a whisky to save in the cabinet. It’s meant to be poured with dinner.”
The Woven x Ottolenghi whisky is available at Ottolenghi Edinburgh and across Ottolenghi’s licensed restaurants and delis. A limited allocation of 70cl bottles will also be available to purchase at ottolenghi.co.uk Ottolenghi and at wovenwhisky.com, priced at £60.
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.
Charles Steele, a Portland-based attorney, is a native of the Pacific Northwest. His legal background provides him with an analytical approach to understanding whiskey and other aged spirits. Primarily a legal writer, freelancing for The Whiskey Wash offers Charles a unique opportunity to showcase his versatility as a writer. Although his preference lies with whiskey and whiskey-based cocktails, he has a profound appreciation for all unique and unconventional liquors, from Malört to Ojen - if it's peculiar, he's intrigued.
Why would Johnnie Walker revive a distillery because it ran short of smoke? The answer lies at the heart of Vault, its new £1,100 permanent prestige blend.
Can a £33 Japanese blend deliver real Yoichi smoke? Nikka Frontier, a 48% ABV lightly peated tribute to Masataka Taketsuru, has landed in the UK at Majestic.
Can an everyday bourbon still reward repeat visits? We taste Penelope’s new Classic Series Kentucky Straight Bourbon to find out if it earns a spot on your shelf.
Google News（Whisky 綜合）｜原題：Zach Bryan, Treaty Oak Revival, Megan Moroney, Whiskey Myers And More To Perform At 2027 GoldenSky Festival - Country Chord
（僅標題資訊）加州沙加緬度的GoldenSky音樂節宣布將在2027年10月9-10日回歸，為期兩天。陣容包括Zach Bryan、Treaty Oak Revival、Megan Moroney、Whiskey Myers等知名鄉村樂手。這是Bryan首個2027年登場的音樂節活動。門票預售將於10月16日開啟，起價僅$1美元。
閱讀原文全文
Sooooo who wants to ship me out to the West Coast?
Because GoldenSky Festival is officially returning in 2027, and they did not disappoint with their absolutely jam-packed lineup. Unfortunately, we have to wait pretty much a full year before the epic two-day weekend takes place on October 9-10, 2027, but hey, that just means there’s something to look forward to over the next twelve months.
The Sacramento, California-based festival announced its full lineup of performers today, and might I remind you that, as I previously stated, this is just a two-day show. This means that you could spend a crisp fall Friday and Saturday enjoying the likes of Zach Bryan, Treaty Oak Revival, Megan Moroney, Whiskey Myers, Ty Myers, and so many more.
Adding to his freshly announced 2027 Young Manhood & Other Donatable Organs tour in celebration of his new EP coming out tonight, this stop is officially Bryan’s first festival for the upcoming year. Moroney will also extend her numerous festival stops by joining the weekend at Discovery Park alongside everyone’s favorite rowdy West Texas rockers, TOR.
The rest of the lineup is filled with an impeccable slate of newcomers who no doubt have been fueling the new wave of country music, including Hudson Westbrook, Max McNown, Vincent Mason, Wyatt Flores, Avery Anna, Braxton Keith, Blake Whiten, Mack Geiger, Kailtin Butts, Carter Faith, Tyler Nance, The Band Perry, Alexandra Kay, Waylon Wyatt, and more.
For those hoping to witness the Festivals return after it’s two year hiatus, there’s still time to sign up for presale taking place this Friday, October 16 with SMS presale going live at 10am PT followed by email presale at 11am PT. All you have to do is sign up for SMS and join the email list for early access.
The public on sale will also follow at 12 PM PT. To really top things off, passes start at only $1 down. For more information, check out goldenskyfestival.com and tune in to their social media here.
AI-generated summary reviewed by our newsroom.
- Pasco chili cook off on Oct. 17 lets attendees judge recipes and names winners.
- Kennewick whiskey festival on Oct. 24 offers 70-plus spirits and food trucks.
- Tri-Cities Wine Festival on Nov. 14 features tastings and live entertainment.
The Tri-Cities has lots of food and drink-centric festivals coming up.
One event lets attendees weigh in on who makes the tastiest chili, while another offers wine tastings.
Read all about them below.
Griggs Cookin’ on the Columbia - Chili Cook Off!
801 W. Columbia St., Pasco
Local vendors and chili chefs come together Saturday, Oct. 17 for a chili cook off event.
Attendees can don their judge hats by signing up at the welcome tent. The free family-friendly event runs from 1-3 p.m., with vendors including Aub’s Bananza Bread, Porky’s Tri-Cities BBQ and more.
Winners of the chili winners will be announced at 3:30 p.m., with prizes for the first, second and third place recipes.
Tri-Cities Whiskey Festival
1500 S. Oak St., Kennewick
Sip on something a little stronger at the Tri-Cities Whiskey Festival. The event runs from 5-9 p.m. Saturday, Oct. 24.
Tickets are on sale now.
The 21-plus festival gives attendees a chance to try over 70 spirits, enjoy music and food trucks and take home a souvenir shot glass.
Last call is at 8:15 p.m. Attendees are asked to skip the cologne and perfume, so the spirits can be smelled.
Tickets are available online for $125 for VIPs, $60.54 for normal tickets and $28.52 for the “safe driver” package, with access to a non-alcoholic bar.
Harvest Bazaar
2901 Southridge Blvd., Kennewick
Shop handmade vendors at the 35th annual Harvest Bazaar, Friday, Nov. 13 and Saturday, Nov. 14. Kids get in free, but adults tickets are $5.
Outside the Carousel of Dreams, food trucks like Nana’s Kitchen will be on hand.
Tri-Cities Wine Festival
7016 W. Grandridge Blvd., Kennewick
Sip on wines from a variety of vineyards at the 45th annual Tri-Cities Wine Festival on Saturday, Nov. 14 from 7-10 p.m.
Tickets are $60 in advance or $65 at the door. The event will have wine tastings, hors d’oeuvres and live entertainment.
Wineries participating include Elk Haven, J. Bookwalter, Heron Bluff, Goose Ridge and more.
Google News（Whisky 綜合）｜原題：'The Lowdown' Season 2 easter egg hunting: 'Rupidoop' and 'Whiskey Bent and Hell Bound' - TulsaPeople.com
Sterlin Harjo執導的《The Lowdown》第二季自10月14日開播，充滿塔爾薩在地文化彩蛋。第一集「Rupidoop」中出現Red Dirt Relief基金創辦人、Jason Boland樂團成員Roger Ray的鋼吉他演奏，以及Tommy Lee Jones飾演的角色引用聖經《詩篇107:29》。第二集「Whiskey Bent and Hell Bound」標題來自Hank Williams Jr.同名歌曲。劇集融合塔爾薩音樂史、文學典故（含James Joyce作品）、歷史攝影與地方名人客串，展現對塔爾薩文化的深層致敬。
閱讀原文全文
We’re back at it again with more Easter eggs from Sterlin Harjo’s “The Lowdown” as season 2 of the show kicked off on Oct. 14. We’re doing a deep dive into episodes one, "Rupidoop," and two, “Whiskey Bent and Hell Bound."
Please note that this article might have minor spoilers, so read with caution! Still need to see the new episodes? Head on over to Hulu to watch them now!
Easter eggs from "Rupidoop"
• Season 2 opens with a steel guitar being played by a musician. The person playing the instrument is Tulsan Roger Ray, a founding member of Jason Boland and the Stragglers. The award-winning musician currently volunteers with the Red Dirt Relief Fund, a nonprofit that operates an emergency assistance fund for music industry professionals in Oklahoma. Read all about the organization below:
Much of the music world is what those inside of it refer to as the “gig economy” — lots of s…
• Marty (Keith David) narrates the opening, speaking about Tulsa’s beginnings and history. He mentions that the city is nicknamed “Tulsey Town,” a name that dates back to when the Locv Pokv Tvlse Muscogee people first placed the embers of their sacred fire, which they carried from their ancestral homelands in Alabama, under the Council Oak at 1750 S. Cheyenne Ave. in 1836. The park where the tree still stands today was recently repatriated to the Muscogee Nation.
On Nov. 1, the Muscogee (Creek) Nation hosted their annual Council Oak Day ceremony at Stick…
• The episode features two Waylon Jennings songs, “Waymore’s Blues” and “The Wurlitzer Prize (I Don’t Want to Get Over You).” Jennings released an album titled “The Taker/Tulsa” in 1971, which includes the song, “(Don't Let the Sun Set on You) Tulsa.”
• Tommy Lee Jones’ character, Frog, is wearing a hat that says, “Psalms 107:29.” The Bible verse his hat references reads as follows: “He stilled the storm to a whisper; the waves of the sea were hushed.”
• The journalism award ceremony that Lee attends is held at the historic Cain’s Ballroom, which celebrated its 100th anniversary in 2024. TulsaPeople spotlighted the venue with a special publication, looking at its history, the Rodgers family, iconic shows and photos from the last century and so much more. You can find those stories below:
An expansive look at the history of Cain's Ballroom and the people who make it the special music venue it is today.
• Local comedian Evan Hughes cameos as the box office attendant at Cain’s Ballroom as Lee and his crew try to enter the venue. You can regularly catch Hughes performing comedy sets at venues like Whittier Bar, Thelma’s Peach and more. Also, the comedian’s documentary “I’ve Been Blessed by Evan Hughes” was recently shown at Circle Cinema Film Festival back in May. Directed by local filmmaker Abbie de Vera, the movie originally premiered at the same festival in 2025.
• Empire Slice House, 417 N. Main St., can be seen as Lee runs to the entrance to Cain’s Ballroom.
• When Abel (played by Josh Fadem) and Lee sit down at their table during the awards, Abel tries to convince the “truthstorian” to write a story about Whitey Bulger’s involvement in the death of a local businessman, Roger Wheeler, who was murdered at Southern Hills Country Club in Tulsa.
Abel claims that no one has covered the story before, but plot twist: TulsaPeople published a story in 2001 about the murder, investigation and aftermath. The long-form magazine article was written by Ralph Ranalli, an editor and writer for the Boston Globe. Ranalli is considered to be one of the leading experts on the infamous crime boss. His article for TulsaPeople won a national award from the City and Regional Magazine Association. You can read it here:
If arrogance has a face, it may well be the tanned visage of former FBI Special Agent H. Pau…
• Fadem — who plays Abel in the show — is a Tulsa born actor and comedian who has appeared in “Better Call Saul” and “Twin Peaks: The Return.” Fadem also happens to be a film noir enthusiast, hosting a monthly movie series called “Noir Nights” at Circle Cinema in which the movie is kept secret until the screening begins. This month’s iteration will take place on Oct. 26. Find more information here.
• Sweet Emily’s, the café a couple doors down from Hoot Owl Books, gets its name from Leon Russell’s song, “Sweet Emily.” The musician has deep Tulsa ties — attending Will Rogers High School, originating the Tulsa Sound, converting a local church building into a studio and more. His legacy lives on at the Church Studio, 304 S. Trenton Ave., which is still an active recording studio, as well as a museum. Read all about the Tulsa landmark and its owner Teresa Knox here:
Teresa Knox has purchased two of Tulsa’s historic buildings with visions of bringing new business and life to the sites.
• Lee’s daughter, Francis (played by Ryan Kiera Armstrong), is wearing a Smashing Pumpkins shirt in the scene where they eat at Sweet Emily’s. The alternative band will be in Oklahoma City next week on Oct. 24 for a show at the Paycom Center.
• Ginger (Betty Gilpin) works at what was once the historic Oklahoma Natural Gas Company Building, located at 624 S. Boulder Ave. TulsaPeople recently did a story on the building’s history and you can read it here:
In the first decade of the 1900s the oil fields outside of Tulsa consisted of drilling opera…
• At Heartland Press, you can see a newspaper on the wall mentioning “Rumble Fish,” a novel by S.E. Hinton that was later adapted into a film by Francis Ford Coppola.
• There's a poster of the GAP Band behind the desk in Cyrus' (played by Killer Mike of Run the Jewels) office. The GAP Band, which stands for Greenwood, Archer and Pine, were a R&B and funk band from Tulsa that rose to prominence in 70s and 80s. Founding member Ray D. Rowe recently passed away at the beginning of September.
• The Rupidoop that Lee meets at the prison is played by PJ Vegas, an award-winning singer who happens to be the son of Pat Vegas — founder of the rock band Redbone.
Episode 2, “Whiskey Bent and Hell Bound”
• The title of the episode comes from a song of the same name by Hank Williams Jr., aka Bocephus.
• As Lee enters the bookshop, viewers can see a book on display at the counter titled, “An Oklahoma I Had Never Seen Before: Alternative Views of Oklahoma History,” by historian Davis D. Joyce. The collection of essays spotlights overlooked struggles and voices in Oklahoma’s history, covering topics like labor radicalism, Black resistance, women’s rights and socialist medicine. You can purchase the book here.
• In the same scene, a copy of James Joyce’s “Finnegans Wake” is behind Lee. Tulsa just so happens to be one of the world’s major authorities on the Modernist author due to The University of Tulsa’s publication, the James Joyce Quarterly, as well as their library’s special collections which features an original first edition of “Ulysses” — printed by Shakespeare and Company.
• In Marty’s office at Heartland Press, you can see two black and white prints hanging on the wall. These are photographs taken by Don Thompson, a Tulsa-based photographer who began documenting Tulsa in the 1960s, photographing Tulsa Race Massacre survivors and their descendants, as well as Greenwood business owners and more. In the scene, you can see his pieces “Mr. Smith” and “Shine Parlor II.” TulsaPeople named him as one of our legends in 2023 and you can read an in-depth interview with him here:
Don Thompson has never stopped learning. It started when he was child in Los Angeles, and it…
• In the same scene, there appears to be a sticker on a mail receptacle that says, “Flaming Flamers” with fire coming off the words. This is a reference to the fictional spicy chip brand that the kids from “Reservation Dogs” stole a truck full of during the pilot episode. Later on in the show, Elora ends up at the Indian Health Service Clinic with severe stomach pain, which was caused by her eating so many bags of the chips.
• Lee and Ginger talk about the case by the exterio