Google News（Whisky 綜合）｜原題：Archie Rose Whisky Hits U.S. Shelves With Chris Hemsworth - Food & Beverage Magazine
澳洲最大獨立威士忌酒廠Archie Rose於10月23日首次登陸美國市場，推出三款核心產品：Straight Rye Malt Whisky（$49.99美元）、Single Malt Australian Whisky（$59.99美元）及Australian Original Whisky（$39.99美元）。好萊塢男星克里斯·海姆斯沃斯於8月加入成為共同所有人，並主導品牌形象重塑。Archie Rose獲得450+國際大獎，Straight Rye Malt兩度獲世界最佳黑麥威士忌，Single Malt五度獲澳洲最佳單一麥芽威士忌肯定。該品牌採用澳洲本地穀物、專有製程，獲B Corp認證。此次進軍美國市場恰逢蘇格蘭威士忌與波本威士忌市場飽和，澳洲威士忌提供零售商和酒吧新的差異化選擇機會。
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Celebrity spirits launches are a dime a dozen these days — but a brand with 450-plus global awards, a certified B Corp stamp, and more than 50,000 casks under bond is a different animal. On Friday, October 23, Archie Rose Distilling Co. brings three of its most decorated whiskies to U.S. shelves for the first time, with co-owner and longtime fan Chris Hemsworth leading the charge.
For American buyers, importers, and beverage directors, this is the stateside debut of Australia's largest independent whisky producer — and a well-timed entry point into a category that's quietly been building credibility far beyond Scotch and bourbon.
Three Core Expressions, One Australian Identity
Archie Rose is launching its three core expressions in the States, each crafted at the brand's Sydney distillery using Australian-grown grains and a flavor-first approach:
- Straight Rye Malt Whisky (SRP $49.99 USD) — Archie Rose's inaugural whisky, first released in September 2019. Made from Australian-grown rye malted by Voyager Craft Malt in New South Wales, bottled at 46% ABV and matured in charred virgin American oak. Expect vanilla, caramel, herbal rye character, and warming cinnamon, nutmeg and ginger. It has twice been named World's Best Rye Whisky.
- Single Malt Australian Whisky (SRP $59.99 USD) — Built from six different Australian barley malts, each processed separately through the distillery's individual malt stream system, then matured in Australian fortified wine (apera), European and American oak casks. Bottled at 46% ABV, it leads with slow-roasted pecans, tropical fruit, homemade toffee and sticky date pudding. It has been named Australia's Best Single Malt Whisky five times.
- Australian Original Whisky (SRP $39.99 USD) — A new, approachable all-malt whisky marrying the distillery's Straight Rye Malt and Single Malt, bottled at 40% ABV and matured in European and American oak. Lighter in profile with vanilla, caramel, tropical fruit, citrus and a biscuity rye character — versatile enough for neat, on the rocks, or cocktails.
All three are fermented, distilled and matured malt-by-malt before being brought together, a method that leans into the character of Australian grain rather than following established whisky-making tradition.
"Great whisky starts its life in the field," says Archie Rose Master Distiller Dave Withers. "Our goal has always been to showcase the breadth, quality and distinctive character of Australia's raw ingredients through the innovation of our Sydney distillery. Partnering with Chris allows us to take that Australian craft to the global stage across our whisky range."
Chris Hemsworth: Co-Owner, Not Just a Celebrity Face
The launch follows the August announcement that Hemsworth joined founder Will Edwards as co-owner. He's played a leading role in reimagining the brand's identity, including a custom, flask-shaped bottle with textured glass "forged from the earth" and inspired by the land where the grains grow. Lighter glass and streamlined packaging also cut weight, improve freight efficiency and support Archie Rose's sustainability goals as a certified B Corp.
"Archie Rose embodies the very best of Australia—from raw local ingredients to the incredible passion of the team behind the stills," says Hemsworth. "I've been a fan of Archie Rose for years because, quite simply, they make brilliant whisky. The awards speak for themselves, but it's the flavor and character of each expression that truly set them apart... I'm incredibly proud of what we've created and can't wait for more people in Australia and around the world to discover them."
To mark the debut, Archie Rose is rolling out a global creative campaign shot across eight locations around Australia. Produced by Hemsworth alongside director Justin McMillan, the film stars Chris alongside his brother Luke Hemsworth and premiered October 20 on Chris Hemsworth's YouTube channel and the Archie Rose website.
"This new chapter stays true to what has always defined Archie Rose: making exceptional whisky in Australia, from Australian-grown ingredients, with a genuine sense of place," says Will Edwards, Founder and Co-Owner of Archie Rose. "We've spent the last twelve years refining our whiskies and we now have a portfolio and brand identity that reflects our Australian grown and made heritage, while giving us a strong platform to introduce Australian whisky to more people around the world."
Why It Matters
Australian whisky is one of the most interesting white-space opportunities on the U.S. back bar right now. With Scotch and bourbon categories crowded and competitive, a credentialed import — World's Best Rye twice, Australia's Best Single Malt five times — gives beverage directors and retail buyers a genuine point of difference and a story worth telling tableside.
A few practical takeaways for operators and procurement teams:
- Tiered price points make placement easy. At $39.99, $49.99 and $59.99, the range covers an entry whisky, a flagship rye and a premium single malt — flexible enough for cocktail programs, pours, and gift sets.
- The celebrity hook drives discovery, the awards close the sale. Hemsworth's involvement and the viral campaign generate top-of-funnel attention; the hardware and provenance give staff real reasons to recommend it.
- Provenance and B Corp status fit the moment. Australian-grown grain, a sense of place, and sustainability credentials align with what guests increasingly want to hear in a whisky story.
For bars and bottle shops looking to refresh a brown-spirits set, early placement of a buzzy, award-backed import can pay off while it's novel.
For more on celebrity-fueled spirits launches and investment-driven whiskey brands, see our coverage of OATRAGEOUS and Misunderstood Whiskey's fan investment round and how Geumsan Insamju is taking Korea's ginseng liquor global.
Will you make room for Australian whisky on your menu or shelf this fall? Drop your take in the comments — and tell us which expression you'd pour first.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
The big interview: Wyoming Whiskey
By Nicola CarruthersWyoming Whiskey is back in the hands of its co-founder after Edrington’s exit from the category. SB speaks to David DeFazio about his plans to return the brand to its roots.
“We set out to make America’s next great Bourbon,” says David DeFazio, who co-founded Wyoming Whiskey more than a decade ago. The business “proceeded to do exactly that”, which led to it becoming an “attractive target for a number of multinational companies”.
In 2018 Wyoming Whiskey became the first American whiskey in Edrington’s portfolio after the firm took a 35% stake in the brand, which was upped to an 80% share five years later. But in June 2026, Edrington sold all of its shares in the business to a company led by DeFazio, who had remained with Wyoming Whiskey as a national brand ambassador.
At the time of Edrington’s investment in the business, American whiskey was a growing category. Steve Nally, a prominent figure with five decades working in the American whiskey world, helped to set up Wyoming Whiskey – the US state’s first legal distillery, which began distilling in 2009.
The remaining 20% stake continues to be owned by the brand’s other founders, Brad and Kate Mead.
In its full-year results in June 2026, Edrington said the impairment of Wyoming Whiskey’s assets reflected the “continuing challenges of the American whiskey category and the brand’s forecast performance”.
A tough period
Since Wyoming Whiskey was founded, the American whiskey category has undergone significant change, and is now facing a tough period, with increased costs, competition and pressure on consumer spending. DeFazio explains how the brand came back to founder ownership. “The hope was that [Edrington] would amplify what we were doing and bring it to the masses through their established distribution channels,” he says. But a “series of things that happened over the course of the last few years, and the dynamics in play earlier this year” led to an opportunity that DeFazio could not refuse.
“It was a question of either dictate the future of the brand by buying it back, or wait and see what would happen. I wasn’t willing to wait and see,” he says, as he tracked down a main investor to support the purchase.
DeFazio addressed some of the challenges that had faced the brand under Edrington’s control. He believes the main issue was a partnership with Republic National Distributing Company (RNDC), which was expanded to 40 US markets in 2024. The country’s second-largest alcohol distributor has been winding down its business over the past year, and filed for bankruptcy in July 2026.
“They had decided to align with RNDC in all of their states and markets across the country, and they did that at a time when it looked very appealing,” DeFazio recalls. “Then RNDC had completely gone belly up, and that’s going to damage all products in the Edrington portfolio. That was the final straw. I don’t know if it was cultural challenges or a lack of understanding of the American whiskey category, or any number of different things that you could point to, but it just wasn’t the right fit at the end.”
DeFazio is upfront about the challenges facing the industry but is optimistic that it will come back stronger. “The headwinds are strong right now,” he says, adding that “if you look at history”, comparing the Covid-19 pandemic and Prohibition, “the pendulum swung 100 years ago and we’re just going through something very similar right now”.
Since Wyoming Whiskey’s founding, there have been new challenges, as consumers have more options, like THC and psilocybin, DeFazio points out. There’s also the emergence of third-party producers and “brands that flooded the shelf”. He adds that some of these products have “diluted the craft spirits category” but he believes that there is a “cleansing” happening in the industry where the “strong will survive”. DeFazio believes the craft spirits industry will emerge in a better position because “we’re well equipped to weather this period”.
Under DeFazio’s leadership, the aim is to return Wyoming Whiskey “to its roots” as a “whiskey of the West”. “Any good company has DNA, right? They’ve got a personality, constitution, whatever you want to call it, and we were getting away from that under previous ownership, and it was being diluted out. Now we get to be ourselves again, and that is going to help us.” DeFazio says the plan is to refocus the business “on what makes us us”, by showing consumers “what’s great about the Rockies [and] Wyoming”.
Master blender returns
Another key element of the Wyoming Whiskey story is Nancy Fraley, who has returned to the brand as master blender after a three-year hiatus. “We’ve remained friends over the last three years while we weren’t using her services,” DeFazio explains. “When I was looking at buying back the company, I started thinking about what team do I want to really allow us to succeed? And she was on the top of that list. So I shot her a text, which turned into a phone call, and when I asked her if she’d be willing to come back and work with us again, and I think I could quote her and say it was ‘fuck yes’.”
He adds: “I’m really excited to be working with her and seeing what kind of magic she can come up with when it comes to all of the barrels she has at her disposal now.”
DeFazio’s plan is to “release products that align with who we are”, allowing consumers to “feel like they are drinking Wyoming and taking a piece of the West with them”. Wyoming Whiskey has a large stock of whiskey, according to DeFazio, including older liquid aged from 10 to 12 years, with some reaching 16 to 17 years. “Whiskey that is just sitting there that for some reason has never been used,” he says.
Age concern
The plan is to increase the age statement on the brand’s flagship Small Batch from five to six years “within about 12 months”, which DeFazio believes will “improve the overall finish and flavour profile” while maintaining consistency. He credits Edrington with its “commitment to excellence when it comes to distillation and maturation. What they do is unmatched in the whisky world. Our Double Cask, which finishes in Sherry barrels, we’re laying that down for a year, for secondary maturation, as opposed to what we used to do when we would put it in a Sherry barrel for two to four weeks. The quality of that product has just skyrocketed.”
DeFazio also highlights that the distillate Edrington has laid down in the last three to four years is, “in Nancy’s opinion, the best that we’ve ever laid down, so we have that to look forward to”, alongside “excellent Sherry barrels” for secondary maturation. “We couldn’t have done that on our own,” he admits. For the brand’s core Outryder expression, the company will return to smaller annual releases “so that it becomes almost collectible”.
DeFazio is considering entering the ready-to-drink category if it makes sense. “A whiskey lemonade of some sort, a refreshing summer drink. But we’re not going to branch out and start doing agave spirits, vodka, gin, or anything like that.” He’s also adamant about not moving into the American single malt segment, saying that he’s not a fan of single malts or their flavour profile.
As for the brand’s marketing, DeFazio says the focus is to “just be ourselves” and “not be so worried about offending one person or not appealing to the right people – it’s better to just be yourself than to try to create an image that you hope people like”.
Support for nature
The company will continue to support groups that “preserve the wide open spaces of the West”, with DeFazio stating that there will be continued support for parks and their charitable arms. The brand has launched an annual release as part of its National Parks series, with the latest five-year-old edition supporting the Grand Teton National Park Foundation and its efforts to preserve its natural resources. “You’re going to see us branching into other parks in the next 12 months,” DeFazio adds.
Americans can legally brew beer and make wine at home, but producing even a small amount of whiskey could land them in federal prison.
Now, the U.S. Supreme Court is preparing to weigh in on a 150-year-old federal law prohibiting home distilling, a case that could have implications far beyond the liquor cabinet.
The justices agreed Monday to review the Reconstruction-era restriction, which dates to 1868 and was originally enacted to combat liquor tax evasion.
AMERICANS ONCE SURVIVED ON SQUIRREL PIE, WHISKEY AND HOMEMADE CHEESE AFTER BRITISH IMPORTS DRIED UP
Robert Alt, president and CEO of the Ohio-based Buckeye Institute, which represents challengers to the ban, told Fox News Digital the decision marks a significant development for home-distilling enthusiasts.
"This is a real opportunity for both whiskey and freedom," Alt said.
Among those challenging the prohibition is John Ream, an Ohio brewery owner and former aerospace engineer who wants to distill small quantities of spirits at home for personal consumption.
Ream's legal battle was previously highlighted by Fox News Digital as he awaited word on whether the nation's highest court would intervene.
MAN CHALLENGING 150-YEAR-OLD BAN ON MAKING LIQUOR AT HOME HOPES SUPREME COURT TAKES HIS CASE
Under federal law, producing distilled spirits at home can carry penalties of up to five years in prison, a $10,000 fine and possible property forfeiture.
The case centers on whether Congress' constitutional authority to collect taxes also allows it to prohibit an otherwise lawful activity inside a person's home.
"What this case boils down to is what is the scope of congressional power?" Alt said.
Two federal appeals courts reached conflicting conclusions earlier this year.
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The 5th Circuit struck down the restriction, finding that Congress' taxing authority did not justify the prohibition. The 6th Circuit upheld the law, concluding it was a permissible means of enforcing federal liquor taxes.
The Department of Justice (DOJ) maintains that the restriction is a legitimate tool for preventing tax evasion and protecting federal revenue. The DOJ declined to comment on the case to Fox News Digital.
"The founders would be rolling over in their graves at the suggestion that Congress had the authority to ban and make a felony out of this very American activity."
Alt, however, argues that allowing Congress to prohibit home distilling under its taxing authority could establish a troubling precedent for other private activities.
He pointed to hobbies such as gardening and working on cars as examples of activities that could theoretically face similar restrictions under the government's legal reasoning.
The attorney also noted that home distilling has deep American roots. President George Washington participated in home distilling, Alt said.
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"The founders would be rolling over in their graves at the suggestion that Congress had the authority to ban and make a felony out of this very American activity," Alt said.
A ruling favoring the federal government would leave the challenged restriction in place, although Congress could still amend the law, Alt said.
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Alt said his clients would be willing to pay applicable taxes on spirits produced at home, arguing that taxation should not require an outright prohibition.
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The Supreme Court has not yet scheduled oral arguments, but Alt said he anticipates arguments in late February or early March, with a decision potentially arriving by the end of June.
RAER Single Malt Scotch Whisky – The Inaugural Release
Lowland Single Malt Scotch Whisky
48.7% ABV / RRP: £68.00
Every now and again, a new name emerges in the world of Scotch whisky that makes you sit up and take notice. RAER is one such newcomer, a spirits brand from the family-owned Jackton Distillery in South Lanarkshire, where Jaynie Kean, one of Scotland’s youngest female distillery founders and managing directors, is leading the charge.
Having laid down its first cask in February 2020, the distillery has taken a patient approach while waiting for its whisky to come of age, building its portfolio with a range of award-winning blended Scotch whiskies, gins and vodka. In August, it unveiled its much anticipated inaugural single malt Scotch whisky, which was matured in a combination of ex-Bourbon, Pedro Ximénez, Amontillado and Oloroso Sherry casks. After hearing great things about it, I was thrilled to put it to the sensory test.
Nose: A full-on, festive-feeling foray into Sherry steeped raisins and sultanas, dried dates, baking spices, roasted walnuts and dark chocolate raspberry creams, followed by notes of blackberry jam, vanilla fudge, coconut ice, polished oak, anise and dried cedar.
Palate: An abundant assortment of dried fruits, sugared almonds, treacle tart, toffee pennies and dark chocolate-dipped cherries, with echoes of Sherry throughout, followed by notes of baking spice, tonka bean, orange peel, charred oak and a tease of aged balsamic vinegar.
Finish: Long and lingering, oozing with yet more dried fruit, toffee, sweet spice and all things nice.
Summary: It has to be said that this is an epic debut single malt from RAER, delivering everything I was expecting and hoping for, and then some. A dram that couldn’t feel any more festive if it tried, making it particularly well suited to the upcoming gifting season. The quality of the casks and the craft that have gone into producing this whisky are abundantly evident, from the very first nose, right through to the final, lingering sip.
It’s also worth highlighting the value on offer here. Compared with inaugural releases from some of the other newer dramming kids on the block in recent years, a number of which have come with shockingly high price tags, RAER Single Malt Scotch Whisky – The Inaugural Release, is phenomenal, both in terms of quality and price!
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Whisky Advocate / Whisky Magazine（經 Google News）｜原題：Introducing The Macallan Carta Nautica - Whisky Magazine
Macallan 推出全新 Carta Nautica 系列，靈感來自西班牙航海圖概念，呈現橡木從北美經西班牙赫雷斯到蘇格蘭的跨洋旅程。系列包含四款單一麥芽蘇格蘭威士忌，採用獨特的兩階段熟成工藝：先在赫雷斯雪莉桶中熟成，再轉移至美國波本桶完成。其中 Carta Nautica 20 Years Old 為全球機場免稅店獨家販售，已於新加坡樟宜機場首發，並將於本周起在全球機場推廣；Carta Nautica Distilled in 1987 為系列最老表現，熟成 38 年，展現精妙的雪莉橡木特性與熱帶水果高音。
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Derived from the Spanish term for ‘nautical chart’, The Macallan’s latest collection captures the spirit of exploration, charting the journey of oak across the Atlantic. The Carta Nautica Collection brings together travel, time and craftsmanship in a series of four distinctive single malt Scotch whiskies, among them the Distilled in 1987 and the 20 Years Old expressions — the latter a global travel retail exclusive, which made its debut at Singapore Changi Airport in September before rolling out across selected airports worldwide from this week.
“We wanted to trace the journey of our oak staves and casks from North America to Jerez de la Frontera and Scotland, and ultimately home to The Macallan Estate in Speyside, Scotland,” explains Diane Stuart, Senior Whisky Maker at The Macallan, who led the work behind the collection alongside the Whisky Mastery Team. “Capturing how each stage of that journey leaves its mark, influencing the character of the whisky and creating a collection shaped by multiple places, traditions and crafts.”
Designed to bring that oak journey to life, each whisky in the Carta Nautica Collection undergoes a distinctive two-stage maturation process. Initially matured in sherry-seasoned oak casks from Jerez de la Frontera, the spirit is then transferred into casks that previously held bourbon from North America. “This unusual sequence sits at the heart of the collection and reflects the transatlantic story we wanted to tell,” explains Stuart.
The Macallan Carta Nautica 20 Years Old is a global travel retail exclusive which, following its debut at Singapore Changi Airport, is rolling out across selected airports worldwide from this week. Created from a distinctive selection of oak casks, “Every drop draws depth from sherry seasoned oak casks from Jerez de la Frontera, Spain,” explains Stuart, “before continuing its maturation in casks from America that once held bourbon.”
Bringing together these two cask influences requires careful selection and assessment throughout maturation, with each cask contributing to the character of the finished whisky. “People might be surprised at how hands-on the whisky making team is,” says Stuart. “We look at every single cask of The Macallan many times throughout its lifetime, which gives us a detailed understanding of flavour and colour.”
Originally from Speyside, Stuart holds a degree in Forensic Science and has a background in analytical science and sensory research, having worked at the Scotch Whisky Research Institute before joining Edrington in 2017. She became Master Blender for Naked Malt in 2020 and joined The Macallan in 2022, where she is now a senior whisky maker within the whisky mastery team.
For Carta Nautica, identifying casks that could express the influence of both maturation stages while retaining the recognisable character of The Macallan, a distillery particularly associated with the richness and depth of sherry-seasoned oak, was key. “We knew that the type of stock required would be very special and unique."
The two cask types play different roles in the finished whisky. As Stuart explains, "Sherry-seasoned oak casks build the richness, depth and structure which The Macallan is known for, whilst the subsequent maturation in ex-bourbon casks introduces brightness, creamy vanilla and fresh fruit notes that lift and balance the whisky."
The influence of both cask types is evident in the Carta Nautica 20 Years Old, bottled at 42% ABV. The nose opens with orange peel and creamy vanilla, alongside charred pineapple, juicy mango and softer hints of apricot conserve. On the palate, peach tea and caramelised figs meet chocolate orange and subtle leather notes, followed by a finish of dried tropical fruits, caramel and toasted oak spice.
"The 20-year-old is a delicious bright, fruity whisky with lots of tropical character," says Stuart. "That in itself is a nod to its age as we don't readily find those tropical notes in younger The Macallan."
The collection's oldest expression, Carta Nautica Distilled in 1987, shares the same sequence of cask influences but displays a markedly different character.
"For the 1987, this remarkable single malt has matured for 38 years — the same year I was born!" Stuart notes.
"We selected a bottling strength of 45.2% ABV to perfectly express its rich, antique oak marker, a signature hallmark of our most mature whiskies, while preserving a delicate floral elegance and vibrant tropical high notes."
Beyond the whisky itself, the collection's transatlantic theme extends into its presentation, with artwork by American artist Amy Genser drawing on the movement of water and organic forms in nature.
For the 20 Years Old, the connection between travel and whisky also provides a natural setting for its release through global travel retail. Yet Stuart is clear that the whisky-making decisions were not dictated by the retail channel. "Carta Nautica is inherently linked to the idea of travel, so launching the 20 Years Old through global travel retail felt completely natural," she says.
"However, we never create a whisky specifically for a channel. We always start with the whisky and the story we want to tell. If that story resonates particularly well with travellers, then travel retail becomes a natural home for it."
For those who encounter the collection, Stuart’s advice is simply to take the time to explore it. "The greatest whiskies take you on a journey of flavour, revealing different layers and new flavours at each nose or sip."
While I was working in New York on a graduate visa, I would occasionally accompany my friend around nice cocktail bars that I couldn’t afford while he pitched a then-fledgling Irish whiskey brand. We would arrive on a mid-week evening when business was slower and take two stools at the bar. My friend would then ask what the house whiskey was, before brandishing a bottle of his brand’s Irish whiskey for the bar and another for the bartender. Unfortunately for New York bartenders, new Irish whiskey brands have tightened up on free samples in the last 10 years as competition…
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Google News（Whisky 綜合）｜原題：Booker’s Bourbon is releasing a new, exciting release called The Southern Thunder Batch - The Manual
Jim Beam旗下的Booker's Bourbon威士忌推出新批次「Southern Thunder Batch」，以已故首席蒸餾師Booker Noe響亮的嗓音命名。此批次採用經典配方（77%玉米、13%黑麥、10%麥芽大麥），混合來自五個不同倉庫、五個生產日期的威士忌，最年輕的酒桶達7年8個月14天，酒精度127.3proof。風味層次豐富，具焦香香草豆、焦糖、香料等特色。美國建議零售價99.99美元/750ml。
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If you’re new to the American bourbon landscape, you may have never heard of Booker’s Bourbon. Well, I want to tell you about something amazing. Named for Jim Beam Master Distiller Emeritus Booker Noe, Booker’s Bourbon is an uncut, unfiltered, cask-strength (between 120-130 proof depending on the batch) bourbon that’s released multiple times per year. Recently, this iconic brand announced a new batch: The Southern Thunder Batch.
Booker’s Bourbon The “Southern Thunder” Batch
Following the 2026 releases of “Big Easy Batch” and “Milkshake Batch,” Jim Beam made this new release with its classic mash bill of 77% corn, 13% rye, and 10% malted barley. The Southern Thunder Batch has nothing to do with Kentucky weather. Instead, this batch is named for Booker Noe himself. It references the renowned whiskey maker’s big, deep, booming voice. Fred Noe says that Booker often bellowed “Done good!” when the whiskey lived up to his expectations.
Booker’s “Southern Thunder” Batch blends five production dates aged in five different warehouses. Here’s a rundown: 23% were stored on the 5th floor of warehouse 3, a seven-story house; 21% were stored on the 3rd floor of warehouse G, a seven-story house; 22% were stored on the 6th floor of warehouse 6, a seven-story house; 20% were stored on the 4th floor of warehouse 4, a seven-story house; and 14% were stored on the 4th floor of warehouse M, a seven-story house.
The youngest barrels included in this batch were 7 years, 8 months, and 14 days old. This multi-layered, balanced, robust whiskey is bottled at a cask strength of 127.3 proof.
According to the brand, it starts with notes of toasted vanilla beans, caramelized sugar, candied nuts, oak, and cinnamon candy. The palate centers on oak, toasted vanilla beans, cracked black pepper, and butterscotch. The finish is long and warm, ending with a mix of peppery rye, vanilla, and charred oak. Enjoy it neat or with a splash of water to open the aromas and flavors.
Where can I buy it?
Booker’s “Southern Thunder” Batch is available at select whiskey retailers throughout the US for the suggested retail price of $99.99 for a 750ml bottle.
Google News（Whisky 綜合）｜原題：Holladay Distillery is celebrating its 170th birthday with its oldest bourbon to date - The Manual
創立於1865年的美國密蘇里州 Holladay Distillery 慶祝170週年，提前推出品牌迄今最老的威士忌 Ben Holladay 10 Year Bourbon。該酒款由首席蒸餾師 Kyle Merklein 精心挑選酒桶，採用品牌原始配方，酒精度 111 proof，陳年10年。風味層次豐富，帶有烘烤香料、焦糖、香草豆、皮革與楓糖香，口感則呈現櫻桃乾、橡木、香草豆與太妃焦糖的平衡。限量供應，每人限購一瓶，建議零售價 $125 美元（約台幣 3,900 元），目前僅在蒸餾廠所在地密蘇里州 Weston 販售。
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Holladay Distillery was founded way back in 1865 in Weston, Missouri. To celebrate its 170th birthday, the historic brand is launching its oldest bourbon yet. This week, it’s kicking things off by releasing Ben Holladay 10 Year Bourbon.
Ben Holladay 10 Year Bourbon
Even though the distillery’s 170th anniversary is on December 5th, it is launching this whiskey early so everyone can celebrate for a few months with toasts of this decade-old bourbon—Master Distiller Kyle Merklein hand-picked the barrels for this special release. Featuring the brand’s original Ben Holladay Bourbon mash bill, it’s bottled at a cask strength of 111 proof.
After ten years spent aging, the result is a balanced, multi-layered whiskey that begins with aromas of baking spices, caramel, toasted vanilla beans, leather, and maple candy. The palate is centered on flavors like dried cherries, oak, vanilla beans, and sticky toffee pudding. The finish is long and warm, ending with a balance of cinnamon, caramel, and oak. This epic release is best enjoyed neat or with a splash of water to open the aromas and flavors on a chilly evening.
“Ten years gives you a lot of time to watch how a bourbon develops and how the interaction between the whiskey, the barrel, and the environment continues to shape it,” Merklein says.
“What stood out about these barrels was the character they were showing. In creating the final batch, we wanted to maintain that incredible depth of flavor while building an even more balanced bourbon. At 111 proof, we felt like we found the sweet spot where you can really experience what those ten years gave us.”
Where can I buy it?
Sadly, you can’t just walk into your local liquor retailer and pick up a bottle. You’ll have to take a road trip to Missouri. Ben Holladay 10 Year Bourbon is currently available to the public at Holladay Distillery in Weston, Missouri. It’s available in limited quantities (one bottle per person, while supply lasts) at the suggested retail price of $125 for a 750ml bottle. For more information on this release and all the whiskeys from Ben Holladay’s portfolio, visit https://holladaybourbon.com/.
Google News（Whisky 綜合）｜原題：Lancaster Spirits Co Debuts Vegan Single Malt Cream Liqueur - The Whiskey Wash
英國蒸餾廠 Lancaster Spirits Co 今秋將推出首款奶油利口酒，採用自家單一麥芽威士忌搭配純素奶油基底，酒精度 17% ABV，限量 1,000 瓶（50cl），建議售價 £25（約台幣 1,050 元）。這款產品由酒廠首席調酒師 Max McFarlane 與廠長 Craig Drake 共同開發，呈現柔滑順口的風味，讓消費者能以不同方式認識品牌特色。
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Lancaster Spirits Co will launch its first-ever cream liqueur this autumn, crafted using the distillery’s own single malt spirit. The English distillery will release just 1,000 bottles of the expression, each presented in a 50cl format at 17% ABV.
The liqueur combines the distillery’s signature single malt with a vegan cream base. The result is described as a velvety, full-bodied drink that showcases the depth of the underlying spirit without relying on dairy.
Each bottle will carry a recommended retail price of £25.00 ($33).
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYThe liqueur is designed to sit alongside the distillery’s existing range, offering an entry point into the Lancaster Spirits Co story.
The release allows master blender Max McFarlane and distillery manager Craig Drake to explore creative territory beyond traditional whisky production. By pairing the distillery’s single malt with a balanced cream base, the team has created a product the brand describes as distinctly Lancaster Spirits Co in character.
Given the limited size of the first batch, the distillery expects early interest to be high.
Chris Pateman, commercial manager at Lancaster Spirits Co, said: “This is such a fun addition to our range. We wanted to create something that captures everything people love about our single malt, but in a completely different, more indulgent style.”
Pateman added: “Using a vegan cream was really important to us; we didn’t want anyone to miss out, and we’re really proud of how smooth and balanced the final liqueur is. Because we’re starting with such a small first batch, this feels like a genuinely special release for us and for our customers.”
The single malt cream liqueur will be available to purchase directly from the distillery from autumn 2026, with further details on stockists to be confirmed closer to launch.
Lancaster Spirits Co is an independent distillery based in Lancaster, England.
The company produces single malt spirit with a focus on craft, character, and transparency. The launch builds on the following earned by its core single malt range.
Cream liqueurs remain a significant global category, with Baileys, owned by Diageo, ranking as one of the world’s best-selling liqueur brands.
Google News（Whisky 綜合）｜原題：15 STARS Unveils First West Cigar Blend: 3-Cask Finished Bourbon - The Whiskey Wash
肯塔基州Bardstown酒廠15 STARS推出First West系列新款—First West Cigar Blend，這款限量版波本威士忌專為雪茄與威士忌愛好者設計。酒款由11年和15年波本威士忌混調，分別經Cognac白蘭地桶、Pedro Ximénez雪莉桶和Tawny波特桶陳年完成。定價79.99美元（約合台幣2,560元）。酒廠表示此款開發源於先前推出的桶陳威士忌獲得雪茄愛好者迴響，特意打造具有濃郁個性與膽識的酒款，可與中到滿身雪茄配對，或單獨品飲。
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15 STARS has expanded its First West collection with the launch of First West Cigar Blend, a limited-release bourbon crafted for cigar and whiskey enthusiasts alike. The Bardstown, Kentucky-based producer unveiled the expression on 20 October 2026, pitching it as a bourbon to complement a cigar or to savor on its own.
The blend combines 11 and 15-year-old straight bourbons finished in Cognac, Pedro Ximénez (PX) Sherry and tawny Port casks. It carries a suggested retail price of $79.99 (£60).
According to the official notes from the brand, the nose offers deep plum, fresh pastry, warm brown sugar, baking spice and old leather, moving toward lighter citrus and banana.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYThe palate delivers jammy dark fruit, crisp pear and caramel sweetness, balanced by cracked pepper, cigar box and seasoned oak. Its finish brings molasses, stewed plum and black cherry, rounded out by earthy tobacco and charred oak.
The brand said the release builds on interest from cigar drinkers who had responded to its earlier cask-finished bottlings.
“Some of our previous expressions have resonated with cigar enthusiasts who enjoy the blends of finishing casks we have used, so we wanted to build on that interest with a release that puts the pairing front and center,” said Rick Johnson, co-founder of 15 STARS. “The result is a bourbon with plenty of character to explore, whether you’re enjoying it with a cigar or just pouring a glass.”
Co-founder Ricky Johnson recommends pairing the bourbon with a medium- to full-bodied cigar. “The expression was blended with plenty of character and boldness to stand up to the smoke of a full-bodied cigar,” he said. “That’s why we chose rich cask finishes that bring out dark fruit and confectionery notes, alongside well-aged bourbons with ample time to develop in oak.”
Founded by the Johnsons, 15 STARS specializes in sourcing and blending high-aged American whiskeys.
The First West line is available at select retailers nationwide and online via the brand’s website.
Google News（Whisky 綜合）｜原題：The Macallan 12 Year Old vs. The Balvenie 12 Year Old: Which Sherried Speyside Is Actually Worth The Money? - The Whiskey Wash
The Macallan 12 Year Old vs. The Balvenie 12 Year Old: A battle between two of the most gifted whiskies in the world. Both brands have established reputations and are trusted by everyday drinkers and collectors alike.
But which one is actually better? I’ll be comparing both whiskies on the nose, palate, and finish, tasting them neat and with water. I’ll also look at how they compare on price, and whether the more expensive bottle really delivers better value. Although I bet you can all guess how that will go.
The Macallan 12 Year Old Sherry Oak: Rich, Sweet, And Unmistakably Macallan
Neat
Macallan 12 Sherry Oak has one of the most distinctive noses in the world. It’s rich with chocolate orange, raisins, caramel, and vanilla, perhaps even a little ginger as well. It’s sweet, rich, and very welcoming.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYIt’s worth pointing out that Macallan 12 Sherry Oak is fully matured in sherry-seasoned oak casks, rather than being finished in them. That makes a real difference to the overall character.
The Macallan 12 is as rich on the palate as it comes across on the nose. Lots of treacle toffee, milk chocolate, orange, and slightly sulphury sherry notes, but for me, that’s a classic characteristic of many Macallan bottlings.
It’s got a sweet, sticky sherry feel to everything and finishes with these lovely caramel notes. The finish itself is like a warming hug of sherry and sweet dessert flavors.
With Water
With water, Macallan loses quite a bit of its sweetness and becomes a little thinner on the nose.
However, it handles water better on the palate. Those chocolate and caramel notes are still there, and the whisky feels a little denser, even with water added. The alcohol does become slightly more noticeable, though.
The finish doesn’t stick around quite as long with water, but overall, Macallan 12 holds together reasonably well. I’d still recommend drinking it neat.
The Balvenie 12 Year Old DoubleWood: Honey, Fruit, And A Lighter Touch
Neat
The Balvenie 12 Year Old DoubleWood has plenty of sweetness, but it leans in a different direction from Macallan. It’s more honey and barley-oriented, with the bourbon casks doing most of the heavy lifting. There’s coconut and some lovely apple notes as well.
Unlike Macallan, Balvenie spends most of its maturation in ex-bourbon casks before being finished in sherry casks. It’s a different approach, and you can certainly taste the difference.
The Balvenie is lighter, but still has a sweet, rich profile that stands out in its own way.
On the palate, Balvenie 12 sticks to its core principles. Lots of honey and fruity sweetness, without the sherry influence feeling too dominant. It adds a little red fruit and milk chocolate around those coconut and honey notes.
Classic Balvenie in every way: mellow, soft, and sweet. The finish is short, but it’s full of everything at once. Honey, coconut, toffee, fudge, and apples. With a slightly higher ABV, it could stick around a little longer and be more impressive.
Again, the sherry isn’t dominant here. It feels a little weaker than I’d like, and I think it needs more to compete with Macallan 12.
With Water
Water actually brings out more of Balvenie’s honey character on the nose, although some greener, herbal notes also appear, which I wasn’t expecting.
Unfortunately, those herbal notes become much more prominent on the palate. They come across as quite bitter, and the whisky starts to feel as though the wood hasn’t had as much impact as you’d want. Possibly tired casks?
The finish also fades away with water. Balvenie really loses much of the presence it had to begin with.
For me, this is a whisky that should absolutely be enjoyed neat.
The Macallan 12 Year Old vs. The Balvenie 12 Year Old: Is The $30 Difference Worth It?
Macallan 12 Sherry Oak will set you back a hefty $90 a bottle. We knew Macallan wouldn’t be a cheap purchase, but the brand certainly leads the way when it comes to luxury appeal.
Balvenie 12 DoubleWood can be found for around $60 a bottle, making it a third cheaper. On paper, that’s a pretty significant saving.
However, I do feel that Macallan delivers more in the glass. It’s richer, denser, and has a more distinctive sherry character. It also handles water better, although neither whisky particularly benefits from it.
That $30 price gap is a lot of money, but in the current world of whisky marketing, Macallan also has a clear advantage when it comes to brand recognition and luxury appeal.
Balvenie, meanwhile, doesn’t seem to be doing much to attract customers away from bigger brands. It’s a respected name, but where is the appeal beyond the whisky itself?
Which Is The Better Dram? Macallan Takes It
I have to say that Macallan 12 Sherry Oak takes this one.
It’s an expensive bottle, and it will cost you more at the checkout, but I do think it delivers more to the drinker for that higher price. Although I really do wish they’d make their bottles more affordable.
Balvenie 12 DoubleWood is still a good whisky, but it doesn’t quite have the depth or richness to compete. I also think it suffers more when water is added, with those bitter herbal notes becoming far too prominent.
You could think about getting The Macallan 12 Double Cask instead, but its profile is much closer to Balvenie 12. For me, it’s a little thin and a little lost.
If I’m spending my own money on one of these two bottles, it’s Macallan 12 Sherry Oak.
Which Is The Better Gift? Macallan Wins Again
Again, it pains me to say it, but Macallan is the winner here too.
It is more expensive, but Macallan clearly wants you to give its bottles as gifts. As irritating as the brand’s marketing can sometimes be, it’s certainly effective. It paints a vivid, luxurious picture, and that makes Macallan an attractive choice when you’re buying for someone else.
But where is Balvenie? What are they doing? Why should you buy their product over someone else’s?
These are questions that need answering, particularly if Balvenie 12 DoubleWood is supposed to be one of the foundations of the brand.
Macallan has made itself a go-to choice for gifting, and Balvenie simply doesn’t have the same appeal in that respect.
Neither Bottle Convincing You? Buy GlenAllachie 12 Year Old Instead
I can meet you somewhere in the middle of these prices and suggest a bottle of GlenAllachie 12 Year Old.
In this clash between Macallan 12 and Balvenie 12, one is cheaper but isn’t as impressive as it once was. The other is tasty and classic, but you’re paying a premium for the brand.
GlenAllachie offers an opportunity to spend a little more than you would on Balvenie, without going over the top. You’re getting great-quality, sherry-influenced whisky from a highly regarded producer, without the need for all that luxury marketing.
It’s an alternative I’d seriously consider before spending $90 on The Macallan 12 Year Old.
The Macallan might have won this particular battle, but that doesn’t necessarily mean it’s the bottle I’d recommend buying.
Google News（Whisky 綜合）｜原題：Glengoyne 12 Year Old Review: Tasting Notes & Verdict - The Whiskey Wash
The Whiskey Wash針對Glengoyne 12年威士忌進行品評。該酒廠位於高地與低地的交界處，以雪莉桶熟成著稱。評測並涵蓋Macallan 12與Balvenie 12的價格與風味對比分析，幫助威士忌愛好者判斷這類經典12年單一麥芽威士忌的購買價值。
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Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.
Genevieve is a whisky enthusiast from South Africa with a PhD in Philosophy, so she enjoys both drinking and thinking about whisky. She loves tasting new whiskies whenever she gets the chance - so much so that a few years ago she set up a small whisky tasting business, "Kenton on Whisky", in the tiny coastal town where she lives (this also serves as an excellent excuse to grow her selection of whiskies beyond reasonable limits).
Can a whisky be Highland and Lowland at once? Glengoyne’s distillery straddles the line. Here’s how its sherry-cask 12 Year Old tastes.
What does it take to build a Scotch whisky from a barley grown on the Hebrides for centuries? North Uist’s distiller reveals the decisions shaping its first release.
Is Macallan 12 really worth $30 more than Balvenie 12? We taste both Scotch whiskies neat and with water to find out which dram truly deserves your money.
Dewar’s Aberfeldy Distillery has released Aberfeldy 27-Year-Old Madeira Double Cask Finish, the latest addition to its Exceptional Cask Series. The limited distillery exclusive is available now and is priced at £600 ($755), with just 276 bottles produced.
The single malt was matured for almost 21 years in ex-bourbon barrels, before being finished in Madeira casks for a further six years.
The release combines Aberfeldy’s signature honeyed character with the roasted, nutty and caramelized notes associated with Madeira wine.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYMadeira is a fortified wine from the Portuguese island of the same name, known for an aging process that deliberately exposes the wine to heat and oxygen. This method creates a balance of crisp acidity and soft sweetness, alongside flavors of roasted nuts, stewed fruit, caramel and toffee.
Stephanie Macleod, malt master at Aberfeldy, monitored the whisky throughout its finishing period, assessing the development of each cask until the desired balance was achieved.
“A great cask finish should feel like a natural extension of the whisky rather than something imposed upon it,” said Macleod. “Madeira brings a wonderful combination of rich, nutty sweetness and vibrant freshness, which works beautifully with Aberfeldy’s naturally honeyed character. With a whisky of this age, patience is particularly important, and we carefully monitor each cask until the balance is just right.”
According to the official notes from the brand, the whisky is rich and inviting on the nose, with deep flavors enhanced by the Madeira cask influence.
On the palate, the brand describes robust notes of red apples drizzled with honey, complemented by hints of candied orange peel and a finish of sweet cinnamon spice.
Founded in 1898, Dewar’s Aberfeldy Distillery sits in Highland Perthshire, drawing its water from the Pitilie Burn, known for its deposits of alluvial gold.
The Exceptional Cask Series showcases the distillery’s spirit through considered cask maturation and finishing. The range explores how different cask types can complement and enhance Aberfeldy’s character.
Macleod has been recognized multiple times as Master Blender of the Year at the International Whisky Competition, underlining her standing within the Scotch industry.
The 27-year-old expression can be purchased exclusively from Dewar’s Aberfeldy Distillery and its online store.
Google News（Whisky 綜合）｜原題：Home distilling ban threatens freedoms beyond making whiskey, attorney says - Fox News
俄亥俄州 Buckeye Institute 主席兼執行長 Robert Alt 指出，禁止家庭釀造威士忌的法規涉及憲法性問題，並可能對個人自由產生深遠影響。該爭議不僅關乎酒類生產，更涉及美國憲法所保障的基本權利，暗示此案例可能成為日後捍衛個人自由的重要判例。
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Home distilling ban threatens freedoms beyond making whiskey, attorney says
Robert Alt, president and CEO of the Buckeye Institute in Ohio, examines the constitutional questions surrounding homemade whiskey and why the dispute could have implications far beyond alcohol production.
Google News（Whisky 綜合）｜原題：Middle West Spirits-Owned Old Elk Distillery Announces Nationwide Launch of Folds of Honor American Whiskey - BevNET.com｜僅標題
（僅標題資訊）Old Elk Distillery 推出新款美國威士忌「Folds of Honor」，已宣布在美國全國範圍內上市。Folds of Honor 為 Middle West Spirits 公司旗下 Old Elk 蒸餾廠的新產品。此舉擴大了 Old Elk 在美國威士忌市場的版圖，標誌著該蒸餾廠持續推進產品線多元化的策略。
Google News（Whisky 綜合）｜原題：Jack Daniel’s Launches Coy Hill Single Barrel Rye Aged for 10 Years - The Whiskey Wash
Jack Daniel's 推出 2026 年特別版 Single Barrel Coy Hill Rye，這是該酒廠首次以單桶形式發售在 Coy Hill 高地酒庫熟成的黑麥威士忌。酒款採用 70% 黑麥、18% 玉米、12% 麥芽大麥的配方，於 2016 年入桶，經 10 年熟成，酒精度數介於 128.7-148.5% ABV。風味特徵為果香、蜂蜜與烤橡木平衡，層次豐富。美國建議零售價 $89.99 美元（約台幣 2,900 元），全美精選酒商現已上市。
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The Jack Daniel Distillery has launched Jack Daniel’s Single Barrel Special Release Coy Hill Rye, a barrel-proof Tennessee Rye Whiskey matured atop the distillery’s highest elevation point in Lynchburg, Tennessee. The expression marks the first time a rye whiskey aged in the brand’s Coy Hill barrelhouses has been bottled as a single-barrel release, and it is available now nationwide.
The whiskey is made with Jack Daniel’s Tennessee Rye mash bill of 70% rye, 18% corn, and 12% malted barley. It was charcoal mellowed before entering new, charred American white oak barrels in 2016.
The liquid then matured for 10 years across Barrelhouse 1–13 atop Coy Hill. For the next decade, the whiskey matured in Barrelhouse 1-13 atop Coy Hill, the highest elevation point on the distillery property, where hot Tennessee summers and cold winters push whiskey in and out of the oak, shaping its flavor over time.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORY“The annual Special Release series has allowed us to push the boundaries of our whiskey-making craft, and our previous Coy Hill releases have been among our most acclaimed,” said Jack Daniel’s master distiller Chris Fletcher. “We are thrilled to return to Coy Hill and showcase our Tennessee Rye Whiskey while taking full advantage of the unique maturation environment and over ten years in the barrel to yield a bold, complex whiskey we are incredibly proud to share.”
According to the official notes from the brand, the whiskey carries an aroma of orchard fruit balanced with honey and toasted oak barrel.
The palate brings a touch of citrus sweetness layered with light molasses, black tea and robust oak.
The finish varies slightly per barrel but consistently highlights sweeter rye notes and lingering barrel spices.
The release is offered at barrel proof ranging from 128.7 to 148.5.
Jack Daniel’s is the signature Tennessee whiskey of parent company Brown-Forman. The mash for Jack Daniel’s is composed of corn, rye, and malted barley, and is then filtered through 10-foot stacks of sugar maple charcoal in a step the company refers to as “mellowing.”
After the filtering, the whiskey is stored in newly handcrafted oak barrels, which give the whiskey its color and most of its flavor.
The 2026 Special Release follows the 2025 Tanyard Hill Rye. Previous releases include the 2021 Coy Hill High Proof, which set new proof records for Jack Daniel’s; the 2022 Small Batch Coy Hill High Proof; and the 2024 Coy Hill Barrelhouse 8 Tennessee Whiskey.
The limited-edition release is available now at select stores nationwide in 700ml bottles at a suggested retail price of $89.99 (£67 / ₹7,500).
Smoke and Barrel returns BBQ, music, and whiskey to Downtown Lake Charles
LAKE CHARLES, La. (KPLC) - For the 8th year, historic downtown Lake Charles will be transformed into a celebration of bold flavor, southern soul, and unforgettable pours with “Smoke & Barrel.” We spoke with Nathaniel Allured this morning to get the details on the event.
You can BUY YOUR TICKETS now to the event, which will be on Nov. 21, from 1 p.m. to 5 p.m.
Taking place on the lawn of the Calcasieu Parish Courthouse (1000 Ryan Street) beneath a canopy of majestic live oaks, the event has quickly established itself as the premier spirits tasting event in Southwest Louisiana.
There, you’ll be able to smell the savory aroma of oak and hickory, taste BBQ from leading pitmasters that’s been expertly paired with bourbon, scotch, and whiskey, and hear the foot-stomping sounds of top regional bands. Come and see works from local artisans and craftsmen and feel the unique culture and hospitality of Southwest Louisiana.
But the Grand Tasting isn’t the only part of the event you can enjoy!
COCKTAIL ROYALE COMPETITION & FINALE EVENT
THURSDAY | NOVEMBER 19th, 2026 | 6:00 PM – 9:00 PM
Featuring 15+ of Lake Charles’ top restaurants and bars! Sip and vote for handcrafted cocktails made with Penelope Wheated Bourbon as you explore the city’s best spots.
Each vote supports United Way of SWLA’s Success by 6 program, helping enrich early childhood education in our community.
The competition culminates at the Cocktail Royale Finale Party on Thursday, November 20th at LeBocage Stables, featuring the top 12 cocktails, small bites, live entertainment, and the crowning of the Critics’ and People’s Choice champions.
MEET THE MAKERS: DISTILLER’S DINNER
FRIDAY | NOVEMBER 20th, 2026 | 6:00 PM – 9:00 PM
An evening crafted for true bourbon lovers. Stop by for an exclusive tasting experience as distillers and brand ambassadors from across the country gather in Lake Charles to share their rarest pours, newest releases, and the passion behind their craft.
Enjoy perfectly paired gourmet hors d’oeuvres from Augustine’s, one of Lake Charles’ newest and most celebrated restaurants — creating a feast for both the palate and the soul.
Set against the enchanting backdrop of Historic City Hall’s Winter Wonderland & Selfie Art Exhibit, this unforgettable night invites you to sip, savor, and connect with the masters behind the barrel.
SMOKIN’ BRUNCH
SUNDAY| NOVEMBER 22nd, 2026
Finish your weekend in the best way with SUNDAY BRUNCH! Brunch: the perfect cure for your hangover with delicious food and maybe just a hint of ‘hair of the dog’. Purchase your all-inclusive ticket for a Sunday morning SMOKIN BRUNCH, location TBA!
Copyright 2026 KPLC. All rights reserved.
Classification: Tennessee Light Whiskey
Company: Lost Lantern
Distillery: Cascade Hollow Distilling Co.
Release Date: October 21, 2026
Proof: 115.4
Age: 8 Years
Mashbill: 84% Corn, 8% Rye, 8% Malted Barley
Color: Gold
SRP: $80 / 750mL (2026)
Bubble gum | Flintstone vitamins | Sugar | Toasted cinnamon | Sweet oak
Caramel | Cinnamon frosting | Toffee | Honey-sugar drizzle
Caramel | Cinnamon bun | Toasted oak | Mixed pepper spice | Grain | Ethanol | Watery mint
George Dickel Tennessee Light Whiskey offers a crisp, dessert-forward profile, though more time is needed to develop the richer, mellower character many now associate with the style.
For Lost Lantern’s latest single distillery series, the company partnered with Cascade Hollow Distilling Co. While that name will ring a bell to whiskey enthusiasts, the more common name that most know Cascade Hollow Distilling by is George Dickel. Jack Daniel’s may be the name that pops into most consumers' heads when they think about Tennessee whiskey; however, George Dickel is usually just a short step behind as the second one that comes to mind.
Because MGP produces most of the light whiskey on the market and makes it from a 99% corn, 1% malted barley mashbill, many mistakenly think that is a requirement of light whiskey. According to the TTB, light whiskey does not have a specific mashbill requirement, but has to be distilled at 160 to 190 proof, which is higher than the 160 proof limit for bourbon and rye. Light whiskey can also be aged in used or uncharred new oak barrels, unlike bourbon and rye, which must be aged in new, charred oak.
Despite the mashbill difference, George Dickel Tennessee Light Whiskey shares many flavor similarities with MGP light whiskey. Its flavors are sweet and dessert-forward, with near-nonexistent oak influence. It has some spice, mainly in the finish, but it's more peppery than rye spice. Overall, the whiskey’s flavors are crisp and clean, making them easy to distinguish. Perhaps because it's younger than the ultra-aged MGP light whiskey on the market, it features more grain and ethanol in its sip, a likely result of not having had as much time to mellow in the barrels. It’s not off-putting, but those familiar with the dominating dessert-like flavors in older light whiskey may be disappointed.
Few producers offer an alternative to the MGP light whiskey on the market. Those that have are much younger and on the harsh side, lacking the flavor profile to counter the higher proof light whiskeys tend to be released at. As a light whiskey enthusiast, it's utterly fascinating to taste George Dickel’s version in the category. Since the company hasn’t officially released an in-house light whiskey product, this is a sneak peek at what they have cooking. They're likely waiting for their stock to mellow out some more and develop the stronger, dessert-like flavors light whiskey enthusiasts love about the style. Thanks to this release, we’ll have an A/B comparison if Cascade Hollow ever officially releases their own.
The whiskey in review is one of 100 bottles.
Google News（Scotch/Distillery）｜原題：How North Uist Distillery Is Building Its First Whisky One Cask At A Time - The Whiskey Wash
North Uist Distillery 位於蘇格蘭外赫布里迪群島，自 2024 年跨年夜開始填桶，年產約 400 桶。酒廠採用當地傳統裸麥品種 Bere barley 釀造，具濃郁漿果與黑色水果風味。新任釀酒師 Olivia Gibson 來自 Arran，致力於讓烈酒特性更突出，積極擴大使用二次填充桶，同時進行泥煤實驗（cut point 設定 25 ppm）。酒廠規模極小，受限於 18 世紀農場建築空間，但獲得當地社區支持，堅持品質勝於產量的理念。
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North Uist Distillery has been filling casks since Hogmanay 2024, which means there is nothing yet to buy, taste, or review. What there is instead is a set of decisions being made now that will determine what the whisky tastes like when it eventually appears, and a distiller who is happy to talk through all of them.
The production scale is about as small as a Scotch distillery gets, producing roughly 400 casks a year. Kate and Jonny MacDonald founded the company in 2017 and converted Nunton Steadings, an 18th-century farm building in Benbecula, into the distillery it is now.
Olivia Gibson joined as distiller in April 2025, having come from Arran. When I spoke to her, she had just finished a shift and was still catching her breath from it, which turned out to be relevant to almost everything she went on to describe.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYUist: The Bread Basket of the Hebrides
North Uist Distillery is named for the Hebridean island of North Uist, but Nunton Steadings sits on Benbecula, the island immediately south. Kate and Jonny are both from North Uist, and the two islands are joined by a causeway. Despite this slight geographical divide, North Uist Distillery is nothing if not a representation of its namesake island, right down to the grain that is used.
Uist is unusual among the Outer Hebrides, and therefore great for making whisky, because of its fertile soil. “Uist is known as the bread basket in the Hebrides,” she says. “If you go to like Lewis and Harris, they don’t have a lot of ground that they can grow arable crops on. It’s very heathery, whereas Uist, it’s got nice sandy soil and it’s really fertile.” According to Olivia, the Gaelic nickname for North Uist, Tìr an Eòrna, means land of the barley.
Bere barley is the grain at the center of this, a variety grown on the islands for centuries. “It’s the only barley that’s ever been consistently grown here,” Olivia says, and the reasons are practical. Bere has a shorter growing season than modern varieties, which counts for a lot in a place with a short summer, and it tolerates acidic, low-nutrient soil.
There is an ethic attached to the land as well as a method for farming it. Crofters here, Olivia says, “have grown up being taught that if you take from the land, you have to give something back to it,” and when a field is being prepared for ploughing or seeding, bird nests are lifted carefully and put back once the work is done.
The decision to build a whisky around this grain came from two directions. Kate and Jonny wanted a whisky belonging specifically to Uist, and distillery manager Jacob arrived with experience growing, malting, brewing, and distilling heritage varieties, most of it built over years at Dornoch Distillery.
Building Flavor in the New Make
Bere yields less than modern barley, and North Uist accepts that trade because of what it gives back. It carries a higher protein-to-carbohydrate ratio, which produces a different set of congeners through mashing, fermentation, and distillation. In Olivia’s tasting, the resulting new make is full of “berries and dark fruits.” She describes a “velvety mouth feel, oily, robust spirit” carrying through every cask sample she has drawn so far.
Bere goes into every mash, and the ambition is to get to a full bere mash bill eventually, alongside other distinct whisky styles built around carefully constructed mash bills. Other heritage varieties include Maris Otter and Chevallier, with Golden Promise being grown for the distillery on a farm in Sutherland.
The equipment is modest. Five wooden washbacks are filled to 2,850 liters, running one washback to one wash still, and the spirit still holds 2,000 liters but is usually charged with 1,600. Wooden vessels are harder to clean than stainless steel and they hold a resident microflora that stainless does not, which is the whole point for a distillery interested in what its own site contributes.
Wood, and Why She Wants Second Fills
The cask inventory is broader than the production volume would suggest. Most of what has been filled so far is first-fill bourbon, with a small number of second-fill barrels alongside it. Last year’s fills worked out at roughly 90% bourbon and 10% sherry, using hogsheads from Juan Piñero, and the plan for this year is to push the sherry proportion higher. Beyond that there are quarter casks, virgin oak in French, American, and European varieties, and a set of hybrid octaves.
Second fill casks are a routine part of Scotch production, used across the industry to keep wood influence in proportion and to let spirit character sit further forward. What was less familiar was hearing a distiller talk about them with genuine enthusiasm rather than as a matter of inventory management.
“We’re really keen to have a bit more second-fill wood,” Olivia says, “because we work really hard on our spirit. So I’d like some of the spirit character to shine through.” She is clear that the first fill bourbon is working well, and the cask samples she draws carry a strong sweetness from it. The interest is in seeing what a quieter cask does with a spirit built to be robust in the first place.
She is aware this is not how second fills usually get discussed. “When you think broadly, people are like, ah, it’s just second fills,” she says, describing how they often end up blended away into something else. Filling more of them this year also means waiting longer for those casks to be ready, which is a cost the distillery seems content to take on.
The Peat Experiment
Peated malt was always part of the plan, though the level was not settled in advance. The distillery has spent around three months on a peated run and treated it largely as a research exercise. The aim is to have a small peated production over 1 to 2 months of the year.
Most of the work in this experiement went into cut points, which Olivia spent weeks moving around, including a deep cut at 58%. At 25 ppm, cutting at around 61%, they found what they were after: a good oily texture, and a note she describes as burnt butter.
There is a local complication, which is that peated whisky is a hard sell on the islands. “If you speak to any Hebridean, they are not keen on peated whisky,” Olivia says, her theory being that peat is simply what many people here burn at home.
The stills moved to 100% peated malt shortly before we spoke. The harder test comes in a few weeks, when they switch back to unpeated production, which is usually where the difficulties show up.
Small by Design and Supported by Community
The 300-year-old steading sets limits on what North Uist can produce, and the team has worked within those limits rather than against them. “The stills poke out of the building,” Olivia says, which gives some sense of how tight the production hall is.
The constraint is real, but it has not been the main brake on output. There is no target volume set by ownership. “Kate and Jonny didn’t give us a target LPA,” Olivia says, “and if we don’t meet that, you know, there’ll be reasons for it.” Her summary of the brief is to produce a very good spirit rather than a large quantity of it.
A good deal of the practical support around the distillery comes from the township. Draff goes to local crofters, who collect it by tractor, and the volume is small enough to fit into a single commercial fish tub.
When a delivery of third-party casks arrived at the Lochcarnan warehouse with nothing on site to unload it, Olivia and Jacob called a local farmer who came down with forks on his tractor. A retired builder across the road lends them tools often enough that Olivia describes him as an unofficial part-time handyman.
The next step is a malting shed, due to become operational at the start of next year. At present, the barley goes to the mainland for malting and returns in 25kg sacks, twenty of which Olivia loads into the hopper each day. The obstacle is not the malting, but the drying that comes before it, since t
Whisky Advocate / Whisky Magazine（經 Google News）｜原題：Lost Lantern Single Cask Series Broad Branch Distilling 8 Year Old North Carolina Straight Rye, 70.8% - Whisky Advocate｜僅標題
Love Evan Williams & Buffalo Trace? You Need To Try This Underrated Kentucky Bourbon Brand Next
On paper, Evan Williams Bourbon and Buffalo Trace Distillery give a pretty good idea of what Kentucky straight bourbon is all about. The former is a worthy bottom-shelf bourbon, while the latter is on Mashed's list of the best bourbons for beginners. When it comes to actual taste, however, sticking to just these two actually provides a limited view of the whiskey type. Comparison site Whiskey Mates rates their similarity at 84.5%, so you're not really stretching your palate with these two bottles.
If you want to see what else Kentucky straight bourbon can do, consider Bardstown Bourbon Company's white label bourbon. At around $50 per bottle, it's significantly pricier than the other two, but it's worth trying because of how different it is. Bardstown makes a high rye bourbon with a mash bill that contains 36% rye; for comparison, Evan Williams has only 10% rye. Buffalo Trace hasn't made its mash bill public, but it's believed that the bourbon contains less than 10% (via Whisky Advocate).
With that much rye, Bardstown finishes with a nice, spicy kick that livens up the palate more than the other two. Still, the brand's Kentucky straight bourbon manages to deliver a balanced experience overall, keeping it close to the approachable flavor profiles that make Evan Williams and Buffalo Trace so popular among drinkers. Bardstown, in general, is an underrated bourbon brand that deserves to be on your radar.
Kentucky straight bourbon is just the tip of the iceberg for Bardstown's lineup
Founded in 2016, Bardstown Bourbon Company is a relative newcomer to the bourbon scene, but it's already got an impressive range of products to explore. Its flagship Estate-Distilled line includes four distinct types of bourbon to set the foundation, and its other lines offer over a dozen innovative creations for customers to enjoy.
Bardstown's Discovery Series highlights the skill of the company's blenders by featuring bourbons made with whiskies from multiple other sources. The 2026 Discovery, for instance, is comprised of three bourbons of different ages and finished in custom-made garryana oak barrels. The Collaborative Series features bourbons made in cooperation with other liquor producers around the world, such as France's Château de Laubade and India's Amrut Distilleries. If you have a taste for the unique, check out the Distillery Reserve line, which features rare finishes such as 300-year-old French oak and Japanese Hokkaido Mizunara oak barrels.
To taste what some critics say is Bardstown's best, go for its Lochs of Jura barrel finish. The straight bourbon and rye whiskey blend is aged for 32 months in single malt Scotch whisky barrels from the Isle of Jura, which opens up its citrus and floral notes while still grounding the palate in more traditional bourbon flavors. It recently took home the American Whiskey trophy at the 2026 International Wine and Spirits Competition, scoring an impressive 99 points out of 100, making it a must-try if you've got around $150 to spare.
Google News（Whisky 綜合）｜原題：Two Stacks Irish Whiskey Announces Dram in a Can Version of Double Irish Cream Liqueur - One More Dram
Two Stacks Irish Whiskey 推出 Double Irish Cream Liqueur 的罐裝版本「Dram in a Can」，繼去年推出 700mL 瓶裝後的新產品線。罐裝版酒精度 17.5% ABV，單罐 100mL 可倒兩份。使用 Great Northern Distillery 4 年以上的威士忌基酒，由創辦人 Shane McCarthy 和 Liam Brogan 調配，酒心包含 40% 波本桶穀物、40% 美國橡木穀物、8% 壺式蒸餾、10% 雙重麥芽及 2% 泥煤麥芽。建議售價 $6.99 美元，已於美國全國零售通路及線上販售。
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Two Stacks Irish Whiskey Announces Dram in a Can Version of Double Irish Cream Liqueur
Following last year’s U.S. launch of Two Stacks Double Irish Cream Liqueur in 700 mL format, Two Stacks has announced the nationwide launch of Two Stacks Double Irish Cream Liqueur Dram in a Can.
Two Stacks Double Irish Cream Liqueur Dram in a Can is presented at 17.5% ABV and delivers two servings per 100 mL can. It’s crafted from Two Stacks The First Cut Signature Blend Irish Whiskey, blended and bonded by founders Shane McCarthy and Liam Brogan. The 4+ year old whiskey from Great Northern Distillery features a blend of 40% grain (Bourbon Cask), 40% grain (American Oak), 8% pot still, 10% double malt, and 2% peated malt.
Two Stacks Double Irish Cream Liqueur Dram in a Can carries a suggested retail price of $6.99 and is available at retailers nationwide and online at twostackswhiskeyus.com.
Source: Two Stacks Irish Whiskey.
Australian builder the Whiskey Project Group (TWPG) officially opened its advanced watercraft manufacturing facility in Edenton, North Carolina, on Tuesday, October 20.
Located on a 50-acre (20-hectare) waterfront site, the 60,000-square-foot (5,600-square-metre) facility will serve as TWPG’s primary US manufacturing and sustainment hub, supporting advanced aluminium and composite watercraft production engineering, maintenance and technical services.
The Edenton facility establishes a part of TWPG's dual-hub manufacturing model, connecting its US operations with established design, engineering, manufacturing and sustainment capability in Yamba, Newcastle, Australia and Picton, New Zealand.
The group said this integrated model provides additional production capacity and technical expertise across the Pacific, while enabling vessels to be manufactured, maintained, and supported closer to US customers. It also positions TWPG to better support bilateral defence operations and long-term sustainment requirements across both countries.
The Edenton facility will support the manufacture and sustainment of TWPG's Whiskey, Naiad and Vycor watercraft products, with plans to progressively expand production capacity and manufacture larger vessels as US operations grow.
Google News（Whisky 綜合）｜原題：The SoapGirls Work Their Way West To The Whisky - Tinnitist
英國另類搖滾樂隊 The SoapGirls 確認將於 2026 年 11 月 2 日重返美國傳奇酒吧 Whisky a Go Go（位於西好萊塢日落大道），這是他們在一年內第二次在此演出。樂隊從 10 月 21 日在蘇族瀑布城開始巡演。The SoapGirls 由姐妹花 Noemie 和 Camille Debray 組成，起初在街頭賣肥皂籌募資金支持兒童醫院，後來發展成樂隊，一直保持著獨立樂隊的精神。Whisky a Go Go 自 1964 年開業以來見證了搖滾樂史上許多傳奇樂隊如 The Doors、Van Halen、Guns N' Roses 等的演出。
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Alternative rock duo The SoapGirls are back on the road after being invited to play the Whisky a Go Go in West Hollywood for the second time in 2026. Their return show at one of the most famous venues in rock history takes place on Nov. 2. The tour starts in Sioux Falls on Oct. 21, with many more to be announced across October and November 2026.
The Whisky has stood on the Sunset Strip since 1964, and the room’s history is part of rock folklore. The Doors were once its house band, and acts from Van Halen to Guns N’ Roses and Mötley Crüe built their early reputations there. Playing there twice in one year is a landmark for a band that started out busking on the streets, selling soap to raise money for a children’s hospital.
Sisters Noemie and Camille Debray were children when they began performing. What began as a charity fundraiser grew into a band, and they’ve kept that grassroots attitude ever since. The SoapGirls have built their career almost entirely on their own terms, driven by relentless touring and resilience rather than industry backing.
The show carries the message the band has lived by since their busking days: be who you are, loudly and without shame. Every SoapGirls show sets out to create a safe, unapologetically bold space where everyone belongs. The setlist will mix fan favorites with tracks from the band’s upcoming album, including the most recent single Running.
See The SoapGirls’ tour dates and listen to them below, and follow them on Instagram, Facebook and TikTok.
SoapGirls U.S. Tour Dates:
Oct. 21 | Sioux Falls, SD | Bigs Bar [TICKETS]
Oct. 23 | Bozeman, MT | Tune Up
Oct. 25 | Yakima, WA | Bearded Monkey Music [TICKETS]
Oct. 29 | Eugene, OR | The Sparrow & Serpent Pub
Oct. 31 | Chico, CA | Lost on Main
Nov. 2 | West Hollywood, CA | Whisky a Go Go [TICKETS / TICKETS]
Nov. 5 | San Diego, CA | McGuffie’s Live
Nov. 7 | Glendale, AZ | The 44 Sports Grill & Nightlife
More U.S. dates to be announced.
Flo Rida and Mitchell Tenpenny are teaming up for the Whistle & Whiskey Tour in February 2027, with Jay Webb joining the lineup as the opening act.
The limited tour is slated to kick off February 3 at AMSOIL Arena in Duluth, Minnesota. The schedule continues February 4 at Tyson Events Center in Sioux City, Iowa, and February 6 at Alerus Center in Grand Forks, North Dakota, before reaching Mayo Civic Center Arena in Rochester, Minnesota, on February 7.
The shows will pair Flo Rida’s pop and hip-hop catalog with Tenpenny’s country hits.
“Whistle & Whiskey isn’t about choosing between country and hip-hop — it’s about bringing everybody together for a party,” the announcement said. “Fans can expect a night packed with recognizable songs, sing-along moments and high-energy performances from the first song through the final encore.”
Additional dates are expected to be announced.
A complete list of tour dates can be found below:
Whistle & Whiskey Tour Dates
February 3, 2027 — Duluth, Minnesota — AMSOIL Arena
February 4, 2027 — Sioux City, Iowa — Tyson Events Center
February 6, 2027 — Grand Forks, North Dakota — Alerus Center
February 7, 2027 — Rochester, Minnesota — Mayo Civic Center Arena
Google News（Whisky 綜合）｜原題：KNAC's Halloween Spookshow Brings Ace Frehley, Offspring and Chevelle Connections to Whisky a Go-Go - That Eric Alper
洛杉磯搖滾電台 KNAC 將於 10 月 28 日在傳奇場地 Whisky a Go-Go 舉辦「Back From The Dead 1st Anniversary Halloween Spookshow」，慶祝其 FM 復播週年。演出陣容包括 Little Caesar、Nerd Halen、GAYC/DC 等樂隊，並邀請與 Ace Frehley、The Offspring、Chevelle、The Dead Daisies 等知名樂手合作的特別嘉賓演出萬聖節主題搖滾夜。活動由喜劇演員 Hal Sparks 主持，所有收益捐贈給 Rock Against MS Foundation，幫助多發性硬化症患者。
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The Sunset Strip is preparing for a Halloween party that comes with an all-star rock jam, a legendary venue and a radio station celebrating its return from the dead. KNAC will mark the first anniversary of its FM comeback with the ‘Back From The Dead 1st Anniversary Halloween Spookshow’ on October 28 at the Whisky a Go-Go in West Hollywood, bringing together musicians associated with some of hard rock’s biggest bands for a night benefiting the Rock Against MS Foundation.
Comedian Hal Sparks will host the event, which features performances from Little Caesar, Once Bitten, Petty Cash, Nerd Halen, GAYC/DC, 6 Foot Nurse and American Zombie.
The evening will culminate in an all-star jam featuring musicians connected to Ace Frehley, Hollywood Vampires, The Offspring, Fuel, Chevelle, The Dead Daisies, Leatherwolf, Juliette Lewis and the Licks, and the DLR Band.
Individual guest musicians have not yet been identified, and organizers say additional artists and surprises are still being added to the lineup.
For longtime Southern California rock fans, the celebration carries particular significance. KNAC became closely associated with the region’s hard rock and heavy metal culture, and its return to FM broadcasting has given the station another opportunity to reconnect with the music community that helped define its reputation.
Holding the anniversary party at the Whisky a Go-Go brings that history directly onto the Sunset Strip.
The venue has been an important gathering place for generations of rock musicians and fans, hosting countless performances that helped shape Los Angeles music history. Its intimate setting also makes it an especially appropriate home for a Halloween celebration built around unexpected collaborations and spontaneous performances.
The lineup reflects the playful spirit of the occasion.
Little Caesar bring their blues-influenced hard rock to the evening, while Nerd Halen and GAYC/DC offer their own distinctive takes on familiar rock traditions. Once Bitten, Petty Cash, 6 Foot Nurse and American Zombie complete the announced band lineup.
The all-star jam adds another element of unpredictability, bringing musicians from different corners of the rock world together for a collaborative performance.
That kind of gathering has long been part of the Sunset Strip’s appeal. Musicians who have spent years performing in different bands suddenly find themselves sharing a stage, creating the possibility of combinations audiences wouldn’t ordinarily encounter on a tour.
The Halloween theme gives the event another opportunity to embrace the theatrical side of rock, with costumes and surprise appearances expected throughout the evening.
Beyond the celebration, the concert has a charitable focus.
Proceeds will benefit the Rock Against MS Foundation, a nonprofit organization supporting people living with multiple sclerosis. Its work includes assistance with daily care, emergency financial support and programs aimed at improving quality of life.
The foundation has brought musicians and supporters together through rock events, using live performances to generate financial assistance and awareness for individuals and families affected by the disease.
KNAC’s anniversary concert continues that connection between the hard rock community and charitable fundraising.
The October 28 celebration combines the station’s broadcasting history, the Whisky a Go-Go’s place in rock culture and an extensive lineup of established performers and special guests.
With further announcements expected, the final lineup could expand before the event.
For fans of hard rock, the ‘Back From The Dead’ Halloween Spookshow promises an evening of familiar songs, unexpected collaborations and a fittingly loud celebration of KNAC’s return to the airwaves.
Event Details:
October 28, 2026 – West Hollywood, CA @ Whisky a Go-Go – KNAC Back From The Dead 1st Anniversary Halloween Spookshow
Host: Hal Sparks
Performing Bands: Little Caesar, Once Bitten, Petty Cash, Nerd Halen, GAYC/DC, 6 Foot Nurse, American Zombie
Special Guests: Musicians associated with Ace Frehley, Hollywood Vampires, The Offspring, Fuel, Chevelle, The Dead Daisies, Leatherwolf, Juliette Lewis and the Licks, and the DLR Band
Beneficiary: Rock Against MS Foundation