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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. Jeffrey Nitschke is Portland area attorney whose career has dovetailed with a love of fine spirits and cigars. His hometown is rich with microdistilleries, which has afforded him the opportunity to learn the nuances of whiskey tasting and whiskey making. His writing and enthusiasm for the hobby has led to lasting friendships with other whiskey aficionados and connisures across the United States. What happens when Vampire Diaries stars take their bourbon to Washington? Brother’s Bond joins the American Whiskey Association as CEO Vincent Hanna takes a Board seat. Can a $100+ bourbon be worth the fall hunt? Discover whether Little Book All the Wiser’s rich, festive pour lives up to its price. Can music actually flavor a whiskey? Chattanooga Whiskey thinks so, finishing its first Tennessee whiskey with toasted maple records engraved with songs.

The American Whiskey Association (AWA) has named Brother’s Bond, the brand co-founded by actors Ian Somerhalder and Paul Wesley, as a Global Growth Craft Member. Brother’s Bond co-founder and CEO Vincent Hanna has also joined the Washington, D.C.-based Association’s Board of Directors. Brother’s Bond has built an ultra-premium American whiskey portfolio since its founding by Somerhalder and Wesley. The brand is expanding its presence across the United States and international markets. Hanna’s appointment brings the perspective of an entrepreneurial whiskey company to the AWA Board. The move comes as the Association works to advance opportunities for producers across the American whiskey supply chain. What Will Whisky Look Like in 2027? Voices from Whisky Live Paris READ THE STORY“Brother’s Bond reflects the entrepreneurship, innovation and ambition shaping the next chapter of American whiskey,” said Michael Bilello, president and CEO of the American Whiskey Association. “Ian, Paul, Vincent and their team have built a brand with a strong connection to American agriculture and the people behind the product. We’re proud to welcome Brother’s Bond to AWA, and Vincent’s experience will be valuable to our Board as we work to expand opportunity for American whiskey at home and around the world.” Somerhalder underlined the brand’s view of the wider category. “American whiskey is much bigger than any one brand. It begins with American farmers and extends through distillers, barrel makers, warehouses, distributors, retailers and communities across the country,” he said. The actor continued: “Joining the American Whiskey Association gives us an opportunity to work alongside others who believe in protecting what makes American whiskey special while helping create greater opportunity for the category around the world.” Hanna outlined his priorities for the role. “As we continue building Brother’s Bond in the United States and internationally, we want to play a role in increasing market access, celebrating the high standards that distinguish American whiskey, supporting our agricultural partners and helping drive the long-term competitiveness of American whiskey around the world,” he said. “We’re excited to join the Association and contribute to that work.” Brother’s Bond joins an AWA membership that spans major American whiskey producers, entrepreneurial craft brands and companies across the broader whiskey supply chain. Somerhalder and Wesley, who starred together in the television series The Vampire Diaries, launched Brother’s Bond Bourbon in 2021.

Benromach Distillery in Speyside has unveiled Benromach 25 Years Old, the oldest release in its signature range. Matured exclusively in bourbon and sherry casks, Benromach 25 Years Old is bottled at a higher strength of 46% ABV, is non-chill filtered, and joins the distillery’s signature range alongside the 12, 15 and 21 Years Old. The release will retail at $335 (£250), offering rich berry aromas, complemented by toffee apples and Benromach’s signature soft smoke. According to the official notes from the brand, on the palate, vibrant notes of raisin and orange are followed by tropical fruit, and finished with dried banana and mature oak. What Will Whisky Look Like in 2027? Voices from Whisky Live Paris READ THE STORYStuart Urquhart, operations director and fourth-generation family member, said: “We’re incredibly proud to launch Benromach 25 Years Old, the oldest expression in our signature range. This longer maturation has allowed us to create a rich, fruity, and flavourful whisky, while keeping the signature hint of smoke that Benromach is known for.” He added: “Made by hand, this release marks a new milestone for us, and it’s a privilege to share it.” The expression revives an aged statement in the distillery’s portfolio. A 25-year-old Benromach previously featured in the core range in the early 2000s, bottled at 43% ABV, before being discontinued. This latest release returns at a higher strength of 46% ABV. Located in the historic town of Forres, Benromach Distillery was founded in 1898 and was acquired by family-owned Gordon & MacPhail in 1993. The distillery was carefully restored and reopened in 1998, with the aim of reviving a lost Speyside whisky style. The producer is one of the smallest distilleries in Speyside. Benromach’s annual output is around 400,000 litres of cask strength whisky. The distillery has also expanded beyond whisky in recent years. It released its first gin, Red Door, in July 2018, vapour-infused with eight botanicals, including rowan berries and sea buckthorn. Benromach 25 Years Old will be available to purchase via Benromach’s website, through specialist retailers, the distillery visitor centre and in selected international markets.

New $50 Whiskey Supports Scholarships for Families of Fallen Military Heroes A new American whiskey is arriving with a mission that goes beyond the bottle. Old Elk Distillery has launched a blended whiskey in partnership with Folds of Honor, the nonprofit that provides educational scholarships to the spouses and children of fallen or disabled military service members and first responders. The Old Elk Folds of Honor Blended American Whiskey was announced October 20 by Middle West Spirits, which owns the Old Elk brand. The new blend – which combines combines Old Elk High Malt Bourbon and Old Elk Rye – was created to support Folds of Honor's work helping families pursue educational opportunities after a loved one has died or been disabled while serving. "Our goal is to help our hard-working service members and their families. We want to aid all those in need, not just the ones on the front lines. Through this partnership, we hope to make an impact in the lives of those who have sacrificed so greatly for our country," Luis Gonzalez, CCO of Middle West Spirits, stated in a release shared with Parade. The new whiskey combines Old Elk High Malt Bourbon and Old Elk Rye. According to the distillery, its tasting notes include toasted oak, leather and vanilla on the nose, with sweet and tart cherry, baking spices and cherry vanilla on the palate. The 94-proof whiskey is available for preorder at a suggested retail price of $49.99. It is also slated to be sold at the Middle West Spirits distillery bottle store in Columbus, Ohio, and through the Old Elk online bottle shop. Folds of Honor has awarded more than 62,000 scholarships valued at approximately $290 million since its founding in 2007. The organization provides funding for a range of educational expenses, including K-12 private school tuition or tutoring, college, trade school and graduate programs. "Being able to provide hope and support to these families is truly the ultimate reward for us as a team," Luke Sherman, senior vice president of corporate development for Folds of Honor, said in the announcement. "We're excited to change lives together." This story was originally published by Parade on Oct 22, 2026, where it first appeared in the News section. Add Parade as a Preferred Source by clicking here.

By Tabitha Evans Moore EDITOR & PUBLISHER LYNCHBURG, Tenn. — The white oaks dropping acorns across Moore County yards and fencerows this month are the same species that becomes every barrel of Jack Daniel’s Tennessee Whiskey, and the state is asking residents to pick those acorns up. The Tennessee Department of Agriculture Division of Forestry is collecting white oak acorns statewide through Nov. 15 as part of the Tennessee White Oak Initiative. The partnership includes the division’s East Tennessee Nursery, University of Tennessee Extension and the Tennessee Forestry Association. Acorns that come in are grown into seedlings for replanting white oak in forests across the state. “White oak regrowth has declined in Tennessee’s forests,” State Forester Heather Slayton said in a release announcing the program. Slayton said anyone can take part, whether or not they own wooded land. The nursery, in Polk County, grows a large crop of white oak seedlings each year, but seed suppliers have not been able to meet its volume needs in recent years, according to the department. The public collection program, now in its sixth year, is meant to fill that gap. The department said wild-collected seed also tends to produce larger, stronger seedlings. White oak remains common across the eastern United States, but foresters say too few young trees are growing up to replace the old ones. The Tennessee Forestry Association warns that without active management and restoration, the number of white oaks in the state’s forests will drop within the next 40 to 50 years. The tree matters well beyond whiskey. According to the association, white oak feeds more than 180 species of birds and animals and supplies wood for furniture, flooring and cabinetry. Its wood is also dense enough to hold liquid without leaking, which makes it the preferred species for whiskey barrels. Jack Daniel’s ages its whiskey in new, charred American white oak barrels, and under Tennessee’s 2013 labeling law, a whiskey must be aged in new, charred oak barrels to be called Tennessee whiskey. A MOORE COUNTY ORCHARD Some of the state’s white oak restoration work is rooted right here. Jack Daniel’s has partnered for more than 25 years with the University of Tennessee Tree Improvement Program, which began with a seed orchard in Moore County where white oak and sugar maple — the wood burned for the charcoal used to mellow Jack Daniel’s — are grown and studied. In 2021, Jack Daniel’s placed the 30-acre tree farm under a conservation easement with The Land Trust for Tennessee. Larry Combs, then senior vice president and general manager of Jack Daniel’s, called the orchard “a key resource in Jack Daniel’s sustainability effort.” According to the land trust, the orchard’s trees produce seed the university distributes for planting elsewhere in Tennessee. The distillery also participates in The White Oak Initiative, a national program run by Dendrifund that assesses the condition of white oak forests. Brown-Forman, Jack Daniel’s parent company, and Jack Daniel’s are both listed among the partners in the Tennessee Forestry Association’s white oak restoration effort. To learn more about those efforts, click here. HOW TO HELP The Tennessee Forestry Association offers these guidelines for collectors: - Make sure the acorns come from white oak (Quercus alba). The association has an identification guide online, and white oak bark is typically light gray and peels in strips. - Gather acorns in a breathable container such as a cardboard box, mesh bag, paper bag or burlap sack. - Keep only acorns whose caps have separated and that have no cracks, holes or other damage. An acorn that rattles is not viable. - Tuck a slip of paper in each bag with your name, phone number, email, collection location, date and species. Use separate bags for separate collection sites when possible. - Store acorns somewhere cool but not freezing, such as a refrigerator, cellar, basement or garage. - Drop acorns at a designated cooler or ship them to the East Tennessee Nursery within seven days of collecting. Cooler locations can be found by ZIP code at tnforestry.com/white-oak-acorn-collection. Last season, the nearest Middle Tennessee drop-off to Moore County was the Cannon County cooler at 2718 Red Hill Road in Morrison, (615) 765-2721. The division asks collectors to call ahead before dropping off. For more locations, click here. For help identifying white oaks or delivering acorns, Moore County residents can contact the Division of Forestry area office that serves the county at 2011 Midland Road in Shelbyville, (931) 224-5414.• ABOUT THE LYNCHBURG TIMES: The Lynchburg Times is Moore County’s most-read, independent news source and the only local media source owned by a Lynchburg native. We believe small-town newspapers are worth saving, not just here but everywhere they’re disappearing. Readers, small business partners, and underwriters who believe community journalism still matters support our work. If that idea resonates with you, consider becoming a supporter at lynchburgtimes.com. Leave a Reply You must be logged in to post a comment.

Old Forester announced a new annual ultra-premium age-stated whiskey release When it comes to tradition, Old Forester's history is hard to beat. If you didn't know it already, this renowned brand was America's first bottled bourbon. You read that right. Nobody had bottled bourbon before Old Forester. That's a pretty big deal. To honor this tradition, the brand announced the Tribute Series, a new annual ultra-premium, age-stated release. Old Forester Tribute Series 2026 The first addition to the Tribute Series is a 12-year-old, 115-proof bourbon you'll want to add to your whiskey collection. Building on more than 150 years of bourbon-crafting tradition, Old Forester's newest release is its highest age-stated stock. This cask strength bourbon is known for its rich, memorable flavor profile. The brand says the result is a multi-layered whiskey that opens with notes of caramelized sugar, fresh leather, raisins, and dried cherries. The palate is a symphony of flavors, including cherries, candied walnuts, cinnamon candy, and cardamom. The finish is long and warm, ending with toasted oak, cracked black pepper, dried cherries, and herbal black tea. Sip this noteworthy whiskey neat, on the rocks, or with a splash or two of water to open up the flavors and aromas. You'll definitely want to savor this one. "The Tribute Series celebrates the craftsmanship and innovation that has defined Old Forester for generations," Caleb Trigo, Assistant Master Distiller, says. " 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." Inspired by Old Forester's historic holiday decanter collection, this expression features a unique, historic design, metallic accents, and a metallic stopper engraved with Old Forester's historic quality statement. Where can I buy it? Unfortunately, you can't just walk into any liquor or whiskey retailer and buy a bottle of this bourbon. Old Forester Tribute Series 2026 is available in limited quantities at whiskey retailers throughout the US for the suggested retail price of $299.99 for a 750 ml bottle. For more information on this limited release and all of the memorable whiskeys in Old Forester's portfolio, visit oldforester.com.

Chattanooga Whiskey has unveiled Bad Chattanoogan, its first Tennessee whiskey following more than a decade of distilling and over 50 experimental releases. The whiskey is believed to be the first of any kind finished using toasted maple wood records, and will debut to the public on Friday 23 October for $64.99 (£49) per 750ml bottle. The Chattanooga, Tennessee-based distiller produced the expression using 30 records cut from solid sugar maple. Each record was toasted for 24 hours, laser-engraved with two original tribute songs about Chattanooga, and placed inside the barrels with the whiskey for 30 days. The songs were written by Chattanooga Whiskey creative director and Dollars Family frontman Rich Abercrombie. As the brand explains, “unlike most music-themed whiskeys, the music didn’t just inspire this release – it literally flavored it.” What Will Whisky Look Like in 2027? Voices from Whisky Live Paris READ THE STORYThe theme carries across the entire range. Bad Chattanoogan is being released as two vinyl-inspired blends, Side A and Side B, each finished with its own song. The two blends are sold separately. However, every bottle comes with a playable four-inch Tiny Vinyl hangtag featuring both tracks. Beneath the records sits a straight Tennessee whiskey drawn from three high-malt mash bills of primarily Tennessee-grown grain. The liquid was mellowed through sugar maple charcoal, aged for more than four years in oak, and bottled at 100 proof. The release marks a notable step for the distillery, which has built its reputation on experimentation rather than traditional Tennessee whiskey. The category is defined by the Lincoln County Process, in which the spirit is filtered through sugar maple charcoal before barreling. Bad Chattanoogan will make its official debut with an intimate, 75-person listening party at the Chattanooga Whiskey Experimental Distillery on Thursday, 22 October. The whiskey then releases to the public the following day. Limited quantities will be available on Seelbachs.com and at retailers across Tennessee in the coming weeks.

A South Ayrshire whisky distillery has been granted a new licence allowing it to sell alcohol to visitors, online customers and people attending tastings or private events. South Ayrshire Licensing Board unanimously approved a provisional premises licence for Lochlea Distillery at its latest meeting. The application covers off-sales from the distillery, including sales of Lochlea’s own products and some guest products. It also allows remote and online sales, with alcohol dispatched from the premises. READ MORE: {{title}} The on-sales part of the licence will support paid-for whisky tastings, distillery tours, private functions and corporate events. The board heard the application had attracted no objections, adverse comments or representations. Representing the applicant, licensing agent Niall Hassard said Lochlea was a family-owned independent distillery producing Lowland Scotch whisky in Ayrshire. He told members that the business had a “farm-to-cask” approach, with barley grown on the farm used in the distilling process. Mr Hassard said this gave the distillery a close connection to the land on which it operates. Most Read He also highlighted the site’s historic link to Robert Burns, telling the board that Scotland’s national bard had lived and worked on the farm in the 1700s. Mr Hassard said: “The distillery’s USP (unique selling point), if you like, is that it’s very much farm-to-cask. “It actually grows the barley in the farm and uses that in the production process.” He said the application was in line with board policy and was appropriate for a distillery with a small visitor centre and function area. He made clear that the premises was not intended to operate like a traditional bar. He said: “It’s not the type of place that would compete with a local bar on the high street. “You’re not going to simply walk in for a drink, so to speak.” Don’t miss Instead, he said the on-sales element would be used mainly for tours and tastings, where visitors could sample a flight of whiskies, and for private or corporate functions. Board chair Councillor William Grant said there had been no objections to the application and welcomed the business operating in South Ayrshire. Councillor Bob Pollock said the application was consistent with previous applications of this type. He said the circumstances at Lochlea were “very unique”, particularly the connection with Burns, which he said the council was keen to promote. Councillor Duncan Townson seconded the motion to approve the application. The board unanimously approved the provisional premises licence.

Black Dog Triple Gold Reserve Scotch Whisky, a brand under Diageo India, on Thursday announced a limited-edition collaboration with fashion designer Manish Malhotra, releasing a special festive packaging ahead of the holiday gifting season. The collection features a gold-on-gold design aesthetic drawing on Indian decorative motifs, florals, botanical forms and ornamental patterns, applied across the product’s outer carton and an accompanying glass. The design is intended to reflect both the whisky brand’s heritage and Malhotra’s signature couture vocabulary. Varun Koorichh, Vice President of Marketing for International Whiskies at Diageo India, said the partnership was driven by Malhotra’s association with marquee Indian celebrations, positioning the limited edition as a premium gifting proposition for the festive season. Malhotra, known primarily for bridal and occasion wear, described the tie-up as a natural fit given shared values around craftsmanship and celebration. The limited edition is positioned as a collectible gift item rather than a new product variant, the whisky itself remains unchanged. Diageo India, listed on the NSE and BSE as United Spirits Limited, markets a broad portfolio of spirits in India including Johnnie Walker, Royal Challenge and McDowell’s No.1, in addition to Black Dog. This is a premium article, available exclusively to subscribers. Make informed financial decisions with complete access to credible business news and market insights. - Web & app access to businessline Digital - All editions of businessline ePaper - Premium portfolio insights & podcasts - Exclusive newsletters, webinars & briefings *This offer is only for first-time subscribers. Auto-renews at ₹199/month after trial. Cancel anytime. This is a premium article, available exclusively to subscribers. Make informed financial decisions with complete access to credible business news and market insights. - Web & app access to businessline Digital - All editions of businessline ePaper - Premium portfolio insights & podcasts - Exclusive newsletters, webinars & briefings You have reached your free article limit. Subscribe now to and get well-researched and unbiased insights on the Stock market, Economy, Commodities and more... You have reached your free article limit. Subscribe now to and get well-researched and unbiased insights on the Stock market, Economy, Commodities and more... TheHindu Businessline operates by its editorial values to provide you quality journalism. Published on October 22, 2026 14:37

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Tobermory Distillery has unveiled four whiskies for Christmas 2026, showcasing the contrasting styles of its unpeated Tobermory and smoky Ledaig single malts. The Isle of Mull distillery, which dates back to 1798, has brought together its signature Tobermory 12 Year Old alongside two limited editions inspired by island folklore and an experimental Ledaig expression. Tobermory 12 Year Old offers a fruity, unpeated introduction to the distillery’s house style. For a more limited release, Tobermory: The Whispers of Burg is a 13 Year Old finished in Amontillado sherry casks. Bottled at 55.6% ABV, it combines honey, nuts and gentle spice with notes of citrus, vanilla and orange marmalade. Part of The Lores of Mull collection, it draws inspiration from a fairy mound in the ancient hills of Burg. The collection also features Ledaig: Ban-fhàidh’s Rebirth, inspired by an ancient seeress and the changing seasons. Bottled at 57.6% ABV, it combines whisky matured in Bolgheri wine casks with spirit matured in Spanish Brandy casks, bringing together Hebridean smoke, dark fruit, chocolate, roasted coffee and warming spice. Both releases feature illustrated packaging inspired by the folklore behind each whisky. Completing the line-up is Ledaig Castaway, which combines rum and tequila cask maturation in a first for the brand. The cask combination adds another dimension to Ledaig’s peated character, offering a smoky, robust option for drinkers seeking something beyond the core range. Together, the four bottles span Tobermory’s fruity, unpeated style and Ledaig’s smoky character, with a mix of classic single malt and limited-edition releases perfect for Christmas.

Benromach unveils 25YO as its oldest core whisky By Rupert HohwielerGordon & MacPhail-owned Benromach Distillery has added a 25-year-old single malt to its signature range, the oldest whisky in the lineup. The expression follows the addition of a 12-year-old whisky to the Speyside distillery’s core line last month, which also includes 15- and 21-year-old single malts. As the oldest whisky in the range, the 25-year-old was matured exclusively in Bourbon and Sherry casks. It was bottled at a higher strength of 46% ABV and is non-chill filtered. Tasting notes include rich berry aromas, complemented by toffee apples and Benromach’s signature soft smoke. Notes of raisin and orange on the palate, followed by tropical fruit, and finished with dried banana and mature oak, can also be discovered. Stuart Urquhart, Gordon & MacPhail (G&M) operations director and fourth-generation family member, said the longer maturation allowed for a “rich, fruity, and flavourful whisky, while keeping the signature hint of smoke that Benromach is known for”. He added: “Made by hand, this release marks a new milestone for us, and it’s a privilege to share it.” Benromach 25 Years Old retails for £250 (US$334) from the brand’s website, specialist retailers, its distillery visitor centre, and in selected international markets. Founded in 1898, Benromach was acquired by G&M in 1993. After a restoration period, the distillery was reopened in 1998. It underwent a brand refresh in 2020. In September this year, G&M appointed Jo Coomber as its global marketing director. Related news Can Scotch whisky shake off its old-fashioned image?

The Scotch Whisky Association (SWA) has urged the Indian government to reconsider sampling and testing requirements for imported Scotch whisky, arguing that non-tariff barriers could limit the benefits of the India–UK Free Trade Agreement (FTA). The agreement, which came into force in July 2026, reduced import duties on Scotch whisky and gin from 150% to 75%, with further phased reductions planned. However, imported spirits remain subject to India’s food-import clearance procedures, including regulatory inspections and laboratory testing where required. The SWA has called for greater regulatory reciprocity, arguing that Indian alcoholic beverages exported to the United Kingdom do not face equivalent sampling and testing requirements. The association believes that recognising established international production standards and quality-control systems could streamline import procedures, reduce clearance delays and improve access to the Indian market. India’s Food Safety and Standards Authority of India (FSSAI) operates the Food Import Clearance System (FICS), through which imported food products undergo document scrutiny and visual inspection, with sampling and laboratory testing applied according to relevant regulatory requirements. These procedures are intended to ensure that imported products comply with India’s food safety and quality standards. The SWA’s request centres on whether established overseas production controls could be recognised to avoid unnecessary duplication of testing without compromising consumer safety. Any changes would require consideration by the relevant Indian authorities. The reduction in import duties has already created opportunities for Scotch whisky exporters, Indian importers and distributors. Lower tariffs can improve the price competitiveness of imported spirits, although the final retail price also depends on state-level excise duties, pricing policies, distribution costs and licensing requirements. Some bottled-in-origin Scotch brands have reportedly seen retail price reductions following the tariff changes. India is an important growth market for international spirits producers, supported by rising consumer interest in premium alcoholic beverages and expanding demand for imported brands. The SWA represents more than 90 Scotch whisky producers, including major global companies such as Diageo, Pernod Ricard and William Grant & Sons. The association’s appeal highlights the importance of addressing non-tariff barriers alongside import duty reductions to maximise the commercial benefits of the India–UK FTA. While lower tariffs can make Scotch whisky more competitive, streamlined regulatory procedures could further improve market access, strengthen trade flows and provide Indian consumers with greater choice. However, any revision to India’s sampling and testing requirements remains subject to government consideration.

Twenty years is a long time to wait for anything, let alone a whisky, but Bowmore is betting its newest release is one worth the delay. The distillery, founded in 1779 in the town of Bowmore, is the oldest licensed distillery on Islay. It’s also the second-oldest in Scotland, and one of the few that still runs its own floor maltings, using peat smoke to dry the barley on-site. Now it’s bringing Captivo Oak Voyage, a limited-edition 20-year-old single malt that debuted in the UK in August, to the US this November. The whisky spent two decades maturing in American oak ex-bourbon casks before a final stretch in American oak Oloroso sherry butts. It’s bottled at 50.8% ABV. It’s also one half of the new Captivo Collection. The other, Captivo Sherry Cask Pursuit, is a 20-year-old aged in Spanish and American oak with an Oloroso hogshead finish. That one comes in at a slightly higher strength, at 51.8% ABV, but sadly for us domestic drinkers, it’s a travel retail exclusive, starting in Taipei and Hong Kong. Both bottles wear artwork inspired by Bowmore’s No. 1 Vaults, a maturation warehouse on the shore of Loch Indaal and one of the oldest in the world. A 20-year-old from a distillery on a hot streak Bowmore has had a big year. Its 21-Year-Old Sherry Oak Cask was named World’s Best Single Malt at the 2026 World Whiskies Awards, and its core age statements have been racking up medals across the major competitions. That gives a new 20-year-old some real credibility before anyone’s opened a bottle. Bowmore’s signature style balances rich fruit and sweetness with a delicate thread of peat, and two decades in bourbon and sherry wood is the kind of maturation that plays to that strength. The bigger trend here is that aged Scotch keeps getting dressed up. Limited-edition packaging has become standard for big-number age statements, and the whisky inside still has to carry the price. If you’re newer to the category and not ready for a $350 bottle, there are plenty of great single malts that are available everywhere. Where to buy it Bowmore Captivo Oak Voyage arrives at US retailers in November 2026, at a suggested retail price of $350. It’s a limited edition, and the companion bottle is travel-retail only, so this is the one Captivo you’ll find stateside.

Benromach 25 Years Old is the oldest whisky in Benromach’s Signature range, released in October 2026 by the Gordon & MacPhail-owned distillery in Forres, Speyside. It is matured in Bourbon and Sherry casks, bottled at 46% ABV and non-chill filtered, and the distillery describes berries, toffee apple and its trademark soft smoke on the nose, with raisin, orange and tropical fruit on the palate. It costs £250 for 70cl and is sold via benromach.com, specialist retailers, the distillery visitor centre and selected international markets. Benromach has spent the autumn building a staircase. In September the distillery added a 12 Years Old to its Signature range. Now it has put a new step at the very top: Benromach 25 Years Old, the oldest expression the range has ever carried. That matters for one simple reason. Benromach’s whole identity rests on a gentle whiff of peat smoke, the way Speyside whisky tasted before most of the region went clean and unpeated. The question with any long-aged Benromach is whether that smoke survives a quarter of a century in oak. According to the distillery, it does. What is Benromach 25 Years Old? Benromach 25 Years Old is a Speyside single malt Scotch whisky, aged for a minimum of 25 years in a combination of Bourbon and Sherry casks. It is bottled at 46% ABV, a step up from the 43% of the 21 Years Old, and it is non-chill filtered, so the oils and texture built up over 25 years are left in the bottle. It joins the Signature range as a permanent expression rather than a one-off limited edition. No bottle count has been announced. Do the maths and there is a quiet milestone hidden in the age statement. Benromach was restored and reopened by Gordon & MacPhail in 1998, so a 25-year-old released in 2026 was distilled within the first few years of the revived distillery’s life. This is some of the oldest Benromach spirit made by the current owners, now old enough to sit at the top of the range. Benromach 25 Years Old tasting notes These are the distillery’s official tasting notes. Our sample is on its way, and we will add our own notes as soon as we have had it in the glass. Benromach 25 Years Old (distillery notes) Nose: Rich berries, toffee apple, soft smoke, cinnamon and ginger spice, poached pear Palate: Vibrant raisin and orange, tropical fruit, dried banana, toasted almonds, a hint of pepper Finish: Full bodied, with dried banana and mature oak ABV: 46% | Cask type: Bourbon and Sherry casks | Age: 25 years | Non-chill filtered: Yes | Volume: 70cl | Price: £250 Read those notes with the casks in mind. The berries, raisin and orange point to the Sherry casks, while the toffee apple, poached pear and banana are classic long-aged Bourbon cask territory. The tropical fruit is the note we are most curious about: it is the kind of character that tends to appear only when a spirit has spent a very long time in oak, and it is a long way from the young, cereal-and-smoke profile Benromach is often associated with. Where the 25 sits in the Benromach Signature range With the 25 in place, the Benromach line-up now climbs in clear steps. Here is how the range looks today: | 10 Years Old | 12 Years Old | 15 Years Old | 21 Years Old | 25 Years Old | | |---|---|---|---|---|---| | Casks | First-fill Sherry and Bourbon | First-fill Sherry only | First-fill Sherry and Bourbon | First-fill Sherry and Bourbon | Bourbon and Sherry | | ABV | 43% | 46% | 43% | 43% | 46% | | Profile | Fresh, malty, gentle smoke | Sherry-forward with soft smoke | Richer, darker fruit and spice | Mature, layered, oak-led | Berries, tropical fruit, dried banana, oak | | For whom | The everyday Benromach | The Sherry lover | The step up | The special occasion | The collector and long-aged Speyside fan | The 12 Years Old is the one we know best. It is matured exclusively in first-fill Sherry casks, and it is a genuinely delicious dram: proper Sherry richness with that soft Benromach smoke running underneath it, neither one shouting over the other. We have also tasted the 15 Years Old, and a number of Benromach single casks bottled for the Danish and French markets, which is where the distillery’s character really comes into focus. Across all of them, the smoke is a constant: never dominant, always present. That is exactly why the 25 is interesting. If the same thread runs from the 10 through the single casks to a 25-year-old, Benromach has something few Speyside distilleries can offer: a house style you can follow from entry level to the very top. Who makes Benromach? Benromach Distillery sits on the edge of Forres, a historic town on the north-eastern fringe of Speyside, close to the Moray Firth. Speyside is Scotland’s most densely packed whisky region, centred on the River Spey, and today it is mostly associated with fruity, unpeated single malts. The distillery was founded in 1898 and fell silent in the 1980s. In 1993 it was bought by Gordon & MacPhail, the family-owned whisky company from nearby Elgin, best known for well over a century of independent bottling and cask maturation. After a careful restoration, Benromach reopened in 1998 with a specific goal: to revive a lost Speyside style, with a delicate hint of smoke, like the region’s single malts used to taste. Production is deliberately hands-on. A small team of distillers runs the process by expertise and senses rather than computer control, which is where the “made by hand for genuine character” line on the label comes from. Gordon & MacPhail also owns The Cairn distillery in the Cairngorms, as well as the Scottish gin brand Red Door. Stuart Urquhart, Operations Director and a fourth-generation member of the owning family, put it like this: “We’re incredibly proud to launch Benromach 25 Years Old, the oldest expression in our signature range. This longer maturation has allowed us to create a rich, fruity, and flavourful whisky, while keeping the signature hint of smoke that Benromach is known for. Made by hand, this release marks a new milestone for us, and it’s a privilege to share it.” Benromach 25 Years Old price and availability Benromach 25 Years Old costs £250 for a 70cl bottle at 46% ABV. It is available via Benromach’s own online shop at benromach.com/shop, at the distillery visitor centre in Forres, and through specialist whisky retailers. Benromach also confirms it will be sold in selected international markets. Pricing and timing outside the UK have not yet been announced, so if you are in Germany, the US or elsewhere, keep an eye on your local Benromach importer and specialist retailers. Is Benromach 25 Years Old worth £250? At £250 for a 25-year-old single malt bottled at 46% and non-chill filtered, Benromach is pricing this well within reach for a quarter-century Speyside whisky, where comparable age statements often cost considerably more. It is for the drinker who already knows and likes the Benromach style and wants to see where it ends up after 25 years. It is also for anyone who enjoys mature Speyside fruit but wants a little more texture and a thread of smoke running through it. If you are new to Benromach, start with the 12 yr old first: it will tell you whether the house style is for you at a fraction of the price. We will deliver our own verdict once our sample has been opened. Based on what the 12, the 15 and the single casks have shown us, the 25 is the release in the range we are most looking forward to tasting. Frequently asked questions What is Benromach 25 Years Old? Benromach 25 Years Old is a Speyside single malt Scotch whisky from Benromach Distillery in Forres, owned by Gordon & MacPhail. Released in October 2026, it is the oldest expression in the Benromach Signature range. It is matured for 25 years in Bourbon and Sherry casks, bottled at 46% ABV and non-chill filtered. What does Benromach 25 Years Old taste like? According to Benromach, the nose offers rich berries, toffee apple and soft smoke, with cinnamon, ginger and poached pear. The palate brings raisin and orange,

Benromach knows a thing or two about a touch of smoke. The Speyside distillery has something special in store for fans of older whisky: a 25-year-old Signature Range single malt that puts the brand’s distinctive character centre stage. It has spent a quarter of a century maturing in bourbon and sherry casks. But what exactly can you expect in your glass, and how much will this Scotch set you back? Benromach 25 Years Old brings back old-school Speyside style Anyone who regularly pours a dram of Benromach knows the distillery likes to do things its own way. Speyside is best known for its fruity whiskies, but at Benromach, a hint of peat smoke has traditionally been part of the picture too. That’s no coincidence. The distillery in Forres is dedicated to keeping the whisky style of yesteryear alive. Back when peat was widely used to dry malted barley, a smoky character was perfectly commonplace in Speyside. The new Benromach 25 Years Old brings that traditional style together with long cask maturation. According to the distillery, it is the pinnacle of the Signature Range, which also includes the 10, 12, 15 and 21-year-old expressions. What makes Benromach 25 Years Old so special? For this single malt, Benromach selected whisky that had spent 25 years in bourbon and sherry casks. Each type of cask brings its own contribution to the finished whisky’s flavour profile. And it’s not just about the influence of the wood. Benromach is keen to preserve the distillery’s original house style, even after such a long maturation. It also continues to use traditional production methods. The casks are filled by hand, for example, and the whisky matures in classic dunnage warehouses. What does the new Benromach 25 Years Old taste like? If smoke is the first thing that comes to mind when you think of Benromach, this expression has plenty of fruit to discover too. The official tasting notes bring together berries, spiced fruit, nuts and mature oak. According to Benromach, the whisky has the following characteristics: - Nose: Ripe berries, toffee apple and gentle smoke, with notes of cinnamon, ginger and poached pear. - Palate: Raisins and orange, followed by tropical fruit, dried banana, toasted almonds and a hint of pepper. - Finish: Full-bodied, with dried banana and the influence of mature oak. The balance between fruit and smoke is particularly interesting. Benromach rates the smokiness at four out of ten, while the rich fruit scores seven out of ten. This new release should appeal above all to whisky lovers who enjoy Benromach’s subtle smokiness and are curious to discover what a quarter-century of maturation can bring. How much does Benromach 25 Years Old cost? The Benromach website lists the 25 Years Old at £250. That puts it in the higher price bracket, although plenty of single malts of a similar age sell for considerably more. The whisky is also beginning to appear at European online retailers. Either way, it’s a release worth keeping an eye on for collectors and fans of older Speyside whiskies. A new milestone for the Scottish distillery Benromach has had a turbulent history. Founded in 1898, the distillery lay silent for many years. Gordon & MacPhail acquired the business in 1993, and production resumed in 1998. Since then, the distillery has remained true to its traditional approach. With the 25 Years Old, Benromach shows that its style also has room for whisky given an exceptionally long time in cask. FAQ - How much does a bottle of Benromach 25 Years Old cost? The official UK price is £250. European online retailers list it for €264.99 and €285. - What casks was Benromach 25 Years Old matured in? The whisky matured for 25 years in a combination of bourbon and sherry casks. - Is Benromach 25 Years Old a smoky whisky? It has a subtle smoky character, balanced by fruity, spicy and woody flavours.

Highland whisky innovator Cù Bòcan has launched the oldest whisky in its experimental Creations series to date, drawing inspiration from an unlikely source: sweet and salty popcorn. The new limited-edition Creation #9 combines lightly peated Highland single malt with a maturation programme designed to mirror the contrast of sweet and savoury notes found in everyone’s favourite movie snack. The whisky’s distinctive character comes from an novel marriage of American virgin oak and Manzanilla sherry casks. The majority of the spirit spent more than 17 years maturing in American virgin oak, while a smaller portion was initially matured in refill hogsheads before receiving a four-and-a-half-year finish in Manzanilla casks. Unlike richer Oloroso or Pedro Ximénez casks, Manzanilla-seasoned casks can contribute subtle saline, nutty and coastal characteristics. In the case of Cù Bòcan Creation #9, the Manzanilla casks help create the whisky’s popcorn profile, adding a savoury counterpoint to the vanilla and caramel sweetness developed in American virgin oak. The Luxe Review enjoyed an early taste of Creation #9, with an exclusive online tasting hosted by Cù Bòcan brand ambassador Jo Garrow. We were also supplied with the whisky’s component parts, allowing us to taste the virgin-oak-matured spirit and Manzanilla-finished whisky separately, before sampling the finished blend. The whisky’s distinctive character comes from an unusual marriage of American virgin oak and Manzanilla sherry casks… Inside Tomatin’s unusual virgin oak and Manzanilla whisky Creation #9 may be a non-age-statement release, but its component whiskies bring considerable maturity to the finished blend. The larger share, 80% of the liquid, consists of 17 year old spirit matured entirely in American virgin oak. Such an extended period in new oak is relatively unusual; over 17 years, the cask has helped build a deep foundation of vanilla, caramel, spice and sweet oak. The remaining 20% spent 13 years in refill hogsheads before receiving a four-and-a-half-year finish in Manzanilla sherry casks. Manzanilla is a pale, bone-dry fortified wine made from Palomino grapes in Sanlúcar de Barrameda, on Spain’s Cádiz coast. Its distinctive character is associated with its coastal environment. Our deconstructed tasting is revealing. The virgin-oak component is a pleasure in its own right, rich with cinnamon, vanilla fudge and buttery sweetness, while the Manzanilla element brings freshness, savoury depth and a hint of salinity. Mixed together, they produce a balanced single malt with an easy-going, feel-good character. Cù Bòcan Creation #9 tasting notes Bottled at 46% ABV, Creation #9 is naturally coloured and non-chill filtered. The nose is rich with vanilla, honey and caramel sweetness, salted popcorn, toasted almonds and a hint of sea salt. On the palate, cinnamon, salted caramel, and toasted almonds meet lemon zest and Bramley apples, layered with toasted oak, a thread of pepper and vague peat smoke. The finish is long and gently spiced, carried out to sea on a coastal tide. It’s the perfect matinee dram. Cù Bòcan Creation #9 is available from Tomatin Distillery’s website and specialist whisky retailers, priced at £45. After nearly a decade of development, Midleton Very Rare Irish Chestnut Edition marks the debut release in the distillery’s new Rare Wood Collection and the first (and most likely last) Midleton whiskey finished in casks made entirely from Irish sweet chestnut sourced from County Waterford’s Cappoquin Estate. Crafted from select Single Pot Still whiskeys initially… The Macallan has just announced the Carta Nautica Collection, a new four-bottle series of single malt whiskies. As befits its Spanish moniker, Carta Nautica follows the journey of oak from North America to Jerez de la Frontera in Spain and onwards to Scotland. The collection draws on casks that have held bourbon and sherry, with… Ah, brunch. Breakfast’s more sociable cousin, the only acceptable way to order a cocktail before noon: there’s no doubt in our mind that it’s the most important meal of the day. And you can forget eggs and coffee – London’s best spots make a strong case for dedicating the whole afternoon to our favourite event… Highland whisky innovator Cù Bòcan has launched the oldest whisky in its experimental Creations series to date, drawing inspiration from an unlikely source: sweet and salty popcorn. The new limited-edition Creation #9 combines lightly peated Highland single malt with a maturation programme designed to mirror the contrast of sweet and savoury notes found in everyone’s favourite movie snack. The whisky’s distinctive character comes from an novel marriage of American virgin oak and Manzanilla sherry casks. The majority of the spirit spent more than 17 years maturing in American virgin oak, while a smaller portion was initially matured in refill hogsheads before receiving a four-and-a-half-year finish in Manzanilla casks. Unlike richer Oloroso or Pedro Ximénez casks, Manzanilla-seasoned casks can contribute subtle saline, nutty and coastal characteristics. In the case of Cù Bòcan Creation #9, the Manzanilla casks help create the whisky’s popcorn profile, adding a savoury counterpoint to the vanilla and caramel sweetness developed in American virgin oak. The Luxe Review enjoyed an early taste of Creation #9, with an exclusive online tasting hosted by Cù Bòcan brand ambassador Jo Garrow. We were also supplied with the whisky’s component parts, allowing us to taste the virgin-oak-matured spirit and Manzanilla-finished whisky separately, before sampling the finished blend. Inside Tomatin’s unusual virgin oak and Manzanilla whisky Creation #9 may be a non-age-statement release, but its component whiskies bring considerable maturity to the finished blend. The larger share, 80% of the liquid, consists of 17 year old spirit matured entirely in American virgin oak. Such an extended period in new oak is relatively unusual; over 17 years, the cask has helped build a deep foundation of vanilla, caramel, spice and sweet oak. The remaining 20% spent 13 years in refill hogsheads before receiving a four-and-a-half-year finish in Manzanilla sherry casks. Manzanilla is a pale, bone-dry fortified wine made from Palomino grapes in Sanlúcar de Barrameda, on Spain’s Cádiz coast. Its distinctive character is associated with its coastal environment. Our deconstructed tasting is revealing. The virgin-oak component is a pleasure in its own right, rich with cinnamon, vanilla fudge and buttery sweetness, while the Manzanilla element brings freshness, savoury depth and a hint of salinity. Mixed together, they produce a balanced single malt with an easy-going, feel-good character. Cù Bòcan Creation #9 tasting notes Bottled at 46% ABV, Creation #9 is naturally coloured and non-chill filtered. The nose is rich with vanilla, honey and caramel sweetness, salted popcorn, toasted almonds and a hint of sea salt. On the palate, cinnamon, salted caramel, and toasted almonds meet lemon zest and Bramley apples, layered with toasted oak, a thread of pepper and vague peat smoke. The finish is long and gently spiced, carried out to sea on a coastal tide. It’s the perfect matinee dram. Cù Bòcan Creation #9 is available from Tomatin Distillery’s website and specialist whisky retailers, priced at £45. First pour: Midleton Very Rare Irish Chestnut Edition is one of 2026’s most desirable whiskeys After nearly a decade of development, Midleton Very Rare Irish Chestnut Edition marks the debut release in the distillery’s new Rare Wood Collection and the first (and most likely last) Midleton whiskey finished in casks made entirely from Irish sweet chestnut sourced from County Waterford’s Cappoquin Estate. Crafted from select Single Pot Still whiskeys initially… The Macallan Carta Nautica Collection charts a new course for Scotch whisky icon, led by a 38 Year Old The Macallan has just announced the Carta Nautica Collection, a new four-bottle series

Scotch Whisky Producers Ask India to Ease Border Testing After Tariff Cuts The industry says repeated sampling of imported spirits remains a non-tariff barrier despite a duty cut to 75% under the UK trade deal Thursday, October 22, 2026 Scotch whisky producers are asking India to ease import checks on foreign spirits after the recent cut in customs duties under the UK-India free trade agreement, arguing that lower tariffs alone will not fully open the market if products still face repeated regulatory screening at the border. The request was made by the Scotch Whisky Association, the trade body that represents more than 90 distillers, including Diageo, Pernod Ricard and William Grant & Sons. In an interview published by The Economic Times, the group’s international director, Ian Duddy, said the association has asked Indian authorities to reconsider the sampling and testing rules that apply to imported Scotch whisky. The issue centers on procedures overseen by the Food Safety and Standards Authority of India, or FSSAI. Imported alcoholic drinks are processed through India’s Food Import Clearance System, which is linked to the customs portal and requires sampling and testing before clearance. Duddy told the newspaper that Scotch producers are not arguing against regulation of alcohol or food products, but said the current process remains a non-tariff barrier even after the tariff cut took effect. His argument is based in part on reciprocity. According to the association, Indian alcoholic beverages exported to the UK do not face the same type of routine sampling and testing. Duddy said Scotch is produced under strict standards in Scotland and moves through what he described as a secure supply chain, and that this should be recognized by Indian regulators. The push comes a little more than three months after the UK-India free trade agreement came into force on July 15. Under that deal, India reduced its import duty on Scotch whisky and gin to 75% from 150%. The agreement also sets out a path for the duty to fall to 40% over 10 years. The initial move was a large cut in the tariff rate, though it does not translate directly into the same scale of reduction in final shelf prices because state taxes, margins and other costs still shape the retail price paid by consumers. Even so, the agreement has already had an effect in parts of the country. The Economic Times reported that retail prices for bottled-in-origin Scotch brands such as Johnnie Walker, Chivas and The Glenlivet have fallen by about 10%-15% in states including Maharashtra, Rajasthan, Goa and Haryana. Those declines have been watched closely by producers and importers because India is widely seen as one of the most important growth markets for premium spirits. India is already considered the largest market for Scotch whisky by volume, and the association sees strong long-term demand in the country. Duddy linked that outlook to rising incomes, an expanding middle class and stronger demand for premium products. For Scotch exporters, India offers growth that mature markets in the US and Europe do not provide to the same extent. But the tariff cut has not removed the broader complexity of selling alcohol in India. In addition to federal import rules, spirits companies must navigate state-level excise structures, licensing rules and local distribution systems. Duddy told the newspaper that exporters face a fragmented system with multiple taxes and regulations that vary across states, unlike the more unified framework Indian exporters encounter in the UK. That means the industry’s latest request is not simply about one technical rule. It reflects a wider debate over how far trade agreements should go in removing barriers to commerce. The association’s position is that the “spirit” of the free trade agreement includes not only customs tariff reductions but also practical regulatory changes that allow goods to move more freely. Indian regulators, however, are likely to weigh that claim against their own food safety and compliance responsibilities. There has been no indication that India has agreed to remove or suspend the sampling and testing requirement for imported Scotch whisky. The current development is a formal industry request and part of an ongoing dialogue with FSSAI, not an approved policy change. That distinction matters because many of the commercial expectations tied to the free trade agreement depend not only on the legal tariff rate but also on how quickly and predictably imports can move through customs and food safety checks. The issue also comes at a sensitive time for the spirits trade in India. According to the report, Indian tax authorities have begun investigations into large companies such as Diageo and Pernod Ricard over allegations that bulk Scotch concentrates were misclassified to obtain lower duty treatment under the free trade agreement. Those inquiries are separate from the Scotch Whisky Association’s request to ease border testing, but they underline the degree of scrutiny surrounding alcohol imports after the agreement took effect. For now, Scotch producers appear to be focusing on a narrower regulatory change that they believe would make the tariff cut more meaningful. Their case is that premium spirits entering India from established producers with strong compliance records should not face regular testing in the same way if similar products from India can enter the UK without that process. Whether Indian authorities accept that argument will help determine how much of the free trade agreement’s market-opening promise is realized in practice.

The Scottish Whisky Awards has announced Richard Forsyth OBE, Chairman of Forsyths, as the recipient of the prestigious Dr Jim Swan Award for 2026, recognising his outstanding contribution to the Scotch whisky industry and his influence on distilling across the world. The award will be presented at the 8th annual Scottish Whisky Awards, taking place on Thursday 26 November 2026 at the DoubleTree by Hilton Glasgow Central, where leading figures from across the Scotch whisky industry will gather to celebrate excellence, innovation and achievement. The Dr Jim Swan Award recognises individuals who have made an exceptional contribution to the development and advancement of the whisky industry, celebrating the pioneering spirit, expertise and lasting legacy of the late Dr Jim Swan. Richard Forsyth OBE is one of the most respected figures in the global distilling and fabrication industries, with a career spanning almost six decades. Beginning his career as an apprentice coppersmith in 1968, Richard developed the traditional craftsmanship and technical expertise that would help shape the future of Forsyths, the family-owned business based in Rothes, Speyside. With a heritage spanning four generations, Forsyths has become internationally renowned for its handcrafted copper stills and complete distillery installations, supporting whisky production in Scotland and around the world. Under Richard’s leadership, the company successfully navigated challenging periods for the whisky industry, diversifying its engineering and fabrication capabilities while maintaining its reputation for quality, innovation and traditional craftsmanship. Today, Forsyths’ distinctive copper stills can be found in distilleries across the globe, with Richard’s influence extending far beyond Speyside. His outstanding contribution to the industry was formally recognised in 2020 when he was appointed an Officer of the Order of the British Empire (OBE) for his services to the sector. Richard’s achievements have also been recognised through his induction into the Whisky Magazine Hall of Fame, his membership of the Worshipful Company of Distillers and his appointment as a Keeper of the Quaich. He is also set to take on the prestigious role of Master of the Quaich. Throughout his career, Richard has remained committed to supporting the next generation of craftspeople, preserving traditional skills and contributing to the local Speyside community. Richard Forsyth OBE, Chairman of Forsyths, said: “I am delighted to be the recipient of this year’s Dr Jim Swan Award. Having known Jim for many years and worked closely with him on numerous projects, it is particularly meaningful to be recognised with an award that celebrates his legacy. “Together, both at home and internationally, we have collaborated on the design and construction of several prominent distilleries. Traditionally, Forsyths has led on the equipment design and fabrication, with Jim contributing his expertise in specific areas of production, particularly wood cask selection and maturation methods tailored to the regions in which we were working. “Asia has long been, and continues to be, a significant whisky market, and one of our most notable projects was Kavalan in Taiwan, which has since become one of the region’s leading distilleries. “It is a real honour to be presented with this prestigious award. I look forward to an evening of celebration and expressing my sincere gratitude on the night.” Alan Wolstenholme, Chair of the Scottish Whisky Awards Judging Panel, said: “Richard is a most worthy recipient of the 2026 Scottish Whisky Awards ‘Jim Swan Award’. “Under Richard’s guidance and drive his family firm of Forsyths has grown from its original roots as a local workshop into a multi-site, multi-company enterprise providing a wide range of skills, internationally, to industries far beyond just the Scotch Whisky Industry. “He has weathered the ups and downs of the industry by looking beyond its boundaries to search out new opportunities providing employment and careers to many.” The presentation of the Dr Jim Swan Award will be a highlight of the 2026 Scottish Whisky Awards, which celebrates the businesses, people and products driving Scotland’s world-renowned Scotch whisky industry forward. The awards ceremony will bring together distillers, independent bottlers, suppliers and industry professionals to recognise the achievements and continued success of Scotland’s national spirit.

Richard Forsyth OBE, chairman of Speyside-based engineering firm Forsyths, has been named the recipient of the 2026 Dr Jim Swan Award at the Scottish Whisky Awards, recognising his contribution to distilling and whisky production over almost 60 years. The award will be presented at the eighth annual Scottish Whisky Awards at the DoubleTree by Hilton Glasgow Central on Thursday 26 November. Forsyth began his career as an apprentice coppersmith in 1968 and went on to lead the family business, based in Rothes. Forsyths has become internationally recognised for manufacturing copper stills and supplying complete distillery installations for whisky producers in Scotland and around the world. This award recognises individuals who have made an exceptional contribution to the whisky industry and celebrates the legacy of the late Dr Jim Swan. Forsyth worked alongside Swan on several projects, including the Kavalan distillery in Taiwan. Under Forsyth’s leadership, the company has continued to build on its traditional craftsmanship while expanding its engineering and fabrication capabilities. Richard Forsyth, Chairman of Forsyths, said, “I am delighted to be the recipient of this year’s Dr Jim Swan Award. Having known Jim for many years and worked closely with him on numerous projects, it is particularly meaningful to be recognised with an award that celebrates his legacy. “Together, both at home and internationally, we have collaborated on the design and construction of several prominent distilleries. Traditionally, Forsyths has led on the equipment design and fabrication, with Jim contributing his expertise in specific areas of production, particularly wood cask selection and maturation methods tailored to the regions in which we were working. Asia has long been, and continues to be, a significant whisky market, and one of our most notable projects was Kavalan in Taiwan, which has since become one of the region’s leading distilleries. “It is a real honour to be presented with this prestigious award. I look forward to an evening of celebration and expressing my sincere gratitude on the night.” Alan Wolstenholme, Chair of the Scottish Whisky Awards judging panel, said, “Richard is a most worthy recipient of the 2026 Scottish Whisky Awards ‘Jim Swan Award’. “Under Richard’s guidance and drive his family firm of Forsyths has grown from its original roots as a local workshop into a multi site, multi company enterprise providing a wide range of skills, internationally, to industries far beyond just the Scotch Whisky Industry. “He has weathered the ups and downs of the industry by looking beyond its boundaries to search out new opportunities providing employment and careers to many.” The Scottish Whisky Awards will bring together distillers, independent bottlers, suppliers and industry professionals in Glasgow to recognise achievements across Scotland’s whisky industry. Tickets for the Scottish Whisky Awards are still available here.

OVERALL RATING 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. Savannah Weinstock is a graduate of Lewis & Clark College in Portland, Oregon, where her Environmental Studies thesis delved into the intersection of Scotch Whisky, sustainability, and the commodification of nature and culture. During her thesis research, she spent time living and studying in Glasgow, Scotland, visiting and interviewing distilleries across the country, with a particular focus on the Hebridean Isles. Savannah is currently immersed in the industry, gaining firsthand experience with whiskey, spirits, and cocktails on a daily basis. What happens when Vampire Diaries stars take their bourbon to Washington? Brother’s Bond joins the American Whiskey Association as CEO Vincent Hanna takes a Board seat. Can a $100+ bourbon be worth the fall hunt? Discover whether Little Book All the Wiser’s rich, festive pour lives up to its price. Can music actually flavor a whiskey? Chattanooga Whiskey thinks so, finishing its first Tennessee whiskey with toasted maple records engraved with songs.

There’s a new book in town and it’s called The Bartender’s Library, authored by Brett Adams and Jacob Grier and published by Chronicle Books. Both Brett and Jacob are involved with the Multnomah Whiskey Library, too. I received a copy of The Bartender’s Library and found it is full of great information, even for this non-drinker—lots of intellectually stimulating passages as well as recipes for so many appealing sounding cocktails. I had a chance to chat with Brett and Jacob about the book, the publishing process, Multnomah Whiskey Library, and a handful of other things. Here’s what we talked about. Raising the Bar ➡️ The Bartender’s Library This is the second book Brett and Jacob have written together on this topic of spirits and cocktails, the first being Raising the Bar in 2022, also with Chronicle Books. The two books are different in a number of ways. “Raising the Bar was our project on how to make a very straightforward home bar with lots of spirits that you can use in cocktails,” explained Jacob. “It helped you understand different spirits and liqueurs, and how to combine various elements into cocktails—it gave foundational knowledge to the reader,” said Brett. “Raising the Bar was the book I wanted when I was 100% green, had no idea what to do, and I just wanted to start making cocktails. In The Bartender’s Library, we get to talk much more about the spirits themselves, and the education on how they’re made and how to curate a selection.” He added, “So, it’s a thematic sequel—but not really a sequel—that allowed us to get more in depth on the things we’re excited about.” Chronicle’s blurb for The Bartender’s Library starts like this: “Here is the ultimate guide to curating your spirits and building your home bar. Knowing the process of making spirits, from fermentation to distillation and manipulation, is key to understanding what goes into the bottle, how to select them, and what you’re tasting.” You can read more on the Chronicle Books website. The Authors of The Bartender’s Library Here’s their official bios in the book. I also know Jacob because of Seabird, a link-sharing social platform that I encourage you to check out. Brett Adams has over two decades of experience working in restaurants and bars and is the spirits curator and education manager at the Multnomah Whiskey Library. He is the coauthor of Raising the Bar. He lives in Portland, Oregon, with his wife and cats, where he spends his time skiing, cycling, and trying to persuade people to put more vermouth in their martinis. Jacob Grier is a writer, bartender, and close-up magician. His previous books include Cocktails on Tap, The Rediscovery of Tobacco, The New Prohibition, and (with Brett Adams) Raising the Bar. His writing has appeared in Slate, The Atlantic, Reason, Inside Hook, Imbibe, and many other publications. He is also the founder of the international Aquavit Week and the link-sharing platform Seabird. He lives in Portland, Oregon, where he can be found riding his bike to coffee shops, playing soccer, and performing card tricks on street corners. Fermentation, Distillation, Manipulation In The Bartender’s Library, they move past the perceived complexity in the world of spirits, and simplify it into three concepts: fermentation, distillation, and manipulation. “I’ve spent 25 years working in restaurants and bars, and I’ve read a lot of books on spirits,” said Brett. “I’ve never seen a book that just says, ‘This is all the booze in the world, here’s how they are all made, and here’s what they share in common.’ He continued, “We break it down to three basic fundamental principles of every single bottle on the wall, every single bottle you see in a liquor store—they are made through the processes of fermentation, distillation, and manipulation. And you can, once you understand those three really basic processes, understand the variables within those processes and how you find complexity through that simplicity. “So much of the whiskey books I read talk about maybe one style of whiskey, or another style of whiskey—-in a way that the reader might not understand that it’s also how rum is made, how mezcal is made, how tequila is made. So much of what I read separates out these categories, when production is just this: Find a plant, extract its sugar, convert that sugar to alcohol, distill it. “Then after it’s distilled, what are you going to do with it? Are you going drink it? Are you going to put it in a barrel? Are you going to infuse it with something? And that’s it—that’s for all the categories of booze in the world. “And when we break it down to those basic core three principles and make it simple, then we can add complexity, and then you’re like, ‘Oh, I need seven bottles of bourbon for my back bar because I actually have realized why there are seven different flavor profiles I’m trying to hit based on fermentation, distillation, and manipulation.'” “Seasoned Bar Professionals” One of the things the Chronicle Books marketing materials referenced was that Brett and Jacob are “seasoned bar professionals.” Do they identify as such? I had to ask. “Well, we both started at home, which I think is one of the interesting things about our careers,” said Jacob. “We were home bartenders before we started working in bars and that’s definitely reflected in our first book, where we put the emphasis on how to have a useful home bar.” Jacob’s Experience “For me, the path came through coffee,” said Jacob. “I was a barista in Arlington, Virginia, and Washington, D.C., After doing that for several years, I wanted to start playing with other flavors and drink techniques, and that’s how I got into cocktails. I did a very little bit of bartending in D.C., then moved to Portland in 2008, where I ended up doing lots of bartending here.” Jacob then asked me if I remembered The Carlyle (this was before my time). He worked there and at Metrovino, both of which have since closed. “And then I worked at the Whiskey Library on and off for basically the rest of that time, along with a few other places like Hop & Vine, Expatriate, and Wayfinder Beer.” Brett’s Experience “I’ve worked in restaurants since high school. I’ve done serving, busing, hosting—all the other stuff,” said Brett. “I started bartending in 2006—I started a punk band and I was on tour half the year, so I just needed a job that I could have when I wasn’t on tour, and bartending made a lot of sense. “I bartended at dive bars and did party bartending for about five years, moved to Portland in 2012, and started working; my first bar job was at Tasty n Alder. I didn’t know much about cocktails, so like Jacob was saying, I bartended for a long time but I didn’t know anything about cocktails—I just poured stuff together. “It wasn’t until Tasty n Alder that I realized I needed to get serious about this. So I started buying bottles and making stuff at home, and then encountering the problem we hopefully solved with Raising the Bar—of buying bottles and not knowing what to do with them, what they were, and how to use them in future cocktails. “I moved from Tasty n Alder, to Ned Ludd, to the Woodsman Tavern, to the Whiskey Library, to The Hoxton, with brief stop at Chalino. I also helped open a bar concept for someone in Hawaii. And came back to the Whiskey Library.” The Riot Before The aforementioned punk band was called The Riot Before. “So I played about 600 shows in 15 countries,” said Brett. “Slept on a lot of floors and ate a lot of Taco Bell. And you know, I can look at a couch and quickly tell if it’s going to be comfortable to sleep on or not.” He added, “Everybody in my band worked in restaurants. It’s a good job for that.” The Bartender’s Library, Itself I love the look and feel, size and shape, and heft of the book. I asked Brett and Jacob how they are feeling about the final product. “We’re really happy with it,” said Jacob. “We love what a fantastic job Chronicle did with the design. The layout is really clear. And our photographer