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When Sagamore Spirit opened its modern, expansive distillery on Baltimore’s waterfront back in 2017, it was embarking on a full-tilt mission to revive Maryland’s vanished rye whiskey tradition. Prior to Prohibition, there were as many as 44 rye makers in Maryland,  but that number had dwindled to nothing by the end of the 20th century. By far the biggest rye distiller in the state, Sagamore focuses exclusively on making rye. Initially relying on MGP for its spirit, the company has gradually incorporated its own-make rye into its whiskeys, and results have been positive, with its ratings moving up accordingly in Whisky Advocate’s Buying Guide.
This morning, Sagamore Spirit announced that it has agreed to be acquired by Illva Saronno, the Italian drinks company most famous for its Disaronno amaretto liqueur brand. The agreement was struck with Sagamore Spirit founder Kevin Plank, best known for his sportswear company Under Armour, and it calls for Illva...

Father’s Day is on the near horizon (June 16th), and that means the new whisky releases are coming fast and furious. Rye and bourbon dominate the scene, including Wild Turkey's latest Master's Keep edition and the latest ultra-aged, and ultra-expensive expression from  W.L. Weller, Weller Miillenium. But we were particularly interested to see some big news from Sagamore Spirit. When its waterfront distillery in Baltimore, Maryland opened its doors in 2017, Sagamore was redoubling its mission to restore Maryland’s once-great reputation for rye whiskey. Focused entirely on rye, Sagamore initially used sourced liquid while its whiskey matured, gradually blending in its own make. But now comes the moment we’ve been waiting for: the release of its first 100% own-make, permanent rye edition. Things are actually ahead of schedule, as Sagamore originally projected that its first own-make rye wouldn’t be ready until 2025. Our...

Sagamore Spirit, the Baltimore-based leader of Maryland’s rye revival,  has launched its second annual “Distiller for a Day” program. Sagamore is running a sweepstakes through June 30th that will award one lucky winner the opportunity to travel to the waterfront distillery for an immersive distilling experience.
Sagamore regularly offers facility tours as part of its distillery experiences program, which also includes a whisky bar and concerts in the summer. But the “Distiller for a Day” experience is much more robust and interactive. The winner (and one guest) will work alongside the distilling team—from cooking mash to fermenting and distilling rye using Sagamore’s 40-foot column still nicknamed Penny—playing a part in the entire production process.  The winner and guest will receive roundtrip airfare, two-night hotel accommodation, and dinner. 
Entry forms for the sweepstakes can be found on Sagamore’s...

Suddenly it's quite a time for aged whiskies, at least compared to the past 10 or 15 years. The days of drastic shortages and non-age statement releases have faded as whisky inventories swing back into full supply—and possible oversupply going forward. But putting industry prognostications aside, what we know for sure is that it's all good news for people who appreciate fine whisky, because there are more aged whiskeys that weren't available only a short time ago. Knob Creek is back once again with its 18 year old, while Sagamore has a 7 year old Bottled in Bond, as does Brother's Bond. The most sought-after labels are still offering their best aged expressions in fairly limited fashion, but it's still a noticeable change from previous years, and a great opportunity to try some new—or should we say old—whiskies.
Orphan Barrel Woven Honor 18 Year Old Single Malt Scotch 
ABV: 46.3%
SRP: $185

While the tried and true whiskies might be a distillery’s bread and butter, experimental and celebratory releases offer a chance at exploration—not just for whisky fans, but for distillers, too. Look to Balcones' new single malt Cataleja, which is a toast to the Texas distiller's 15th anniversary, and testament to its non-stop creativity. It blends three batches of whiskey, which head distiller Jared Himstedt led through three separate maturation journeys. Similarly, over at Ardbeg there's always plenty of experimentation from whisky creator Dr. Bill Lumsden, whose latest Ardbeg Committee release delves deep into the effects of cask charring.
As for other new whiskies, Wild Turkey has debuted Generations, a collaborative effort between three generations of the Russell family: Jimmy, Eddie, and Bruce. In Maryland, Sagamore Spirit has cooked up two ryes, the latest iterations of its Penny's Proof and Bottled in Bond whiskeys. There's...

Charm City just got another attraction that's sure to entice whiskey fans. After about 18 months under construction, Sagamore Spirit Distillery opened on April 21st in the Port Covington neighborhood on Baltimore's waterfront. The facility spans five acres and includes a distillery, a processing building, and a visitors center, with restaurant and event space that will open in the fall. Production of Sagamore's rye whiskey—currently made at MGP—began on April 10th.Sagamore Spirit launched last year as a blend of two straight rye whiskeys—each with a different proportion of rye in the mash bill—currently made to the company's specifications at MGP. Founder Kevin Plank—better known as the creator of Under Armour—brought on former MGP master distiller Larry Ebersold to develop the recipe for the rye and oversee contract production. Ebersold will remain on board with the company to help ensure continuity of flavor and quality as Sagamore begins distilling and aging the whiskey...

This article was originally published in March 2020. COVID-related restrictions may affect some of the opening times and offerings of these venues, so check in advance of a visit.No city shares a greater affinity with rye whiskey than Baltimore. Locals remained loyal to Maryland's Pikesville rye even long after the brand moved to Kentucky's Heaven Hill Distillery in 1982. The city is also the epicenter for the revival of Maryland-style rye, which is distinguished by a significant portion of corn, anywhere from 15% to 45% of the mashbill, giving it a lighter, sweeter taste. Its reemergence is a sign of Baltimore's, and Maryland's, return to the East Coast's whiskey-making vanguard.Like rye playing second fiddle to bourbon, there is an underdog quality to Baltimore, living in the shadow of Washington, D.C. “We're excited to show the world what sort of spirits Baltimore is creating, and return the city to its rightful place in the pantheon of world booze meccas,” says Max Lents...

Among the American whiskey releases this week, Angel's Envy, which rose to fame on its barrel-finished expressions, now has a new tequila cask-finished rye, and Washington State's Woodinville Whiskey has a new tequila cask-finished bourbon. Barrell has unveiled its first full-proof bourbon, bottled at 61.5%, while Maryland rye specialist Sagamore Spirit is out with the annual edition of its Cask Strength rye. New Riff, best known for its bottled in bond bourbons and ryes, is back with another release of its American single malt. This is New Riff's first single malt release since 2023, and it contains liquid that's 10 years old, dating back to its founding days. There's also new whiskey from Chicken Cock and Calumet Farm, as well as an unaged expression from California's Sespe Creek, where ex-Laphroaig master distiller John Campbell now creates the whiskeys since joining the company last year.
Angel’s Envy Cellar...

Big flavors abound in this week's new releases. First up, Basil Hayden's is launching Dark Rye, a new whiskey that will be a part of the core line. Read the label closely and you'll notice a few things that stand out: this is a blend of Kentucky and Canadian ryes, and it includes port-style wine from California. Huh? Don't feel silly for being confused—it is unusual. According to the Alcohol & Tobacco Tax & Trade Bureau (TTB), which regulates these things, a non-straight rye whiskey can include up to 2.5% wine by volume and still be labeled as a rye. But Dark Rye is classified as a “whisky speciality,” so the wine probably exceeds that amount.Tullamore D.E.W. is bringing in apple flavors to its latest release, a blended Irish whiskey finished in hard cider casks. The whiskey is seasonally available and will return each year, and it's being sold in 1-liter bottles—great news if you plan to host a Halloween party and want to serve whiskey in volume. (And if you are...

American whiskey makers are staying busy in the new year. Shortly after reporting that Nelson's Green Brier plans to renovate its Nashville distillery, news broke that Traverse City Whiskey Co. began construction on what will be the largest whiskey distillery in Michigan. Traverse City is targeting early 2024 to have production up-and-running, with a plan to open to the public several months later.
While Michigan whiskey drinkers will have to wait for more Traverse City, there are a number of new releases this week worth getting excited about. Heaven Hill extends its Heritage Collection with a 20 year old corn whiskey, Westland announces the 7th edition of its Garryana single malt, and Sagamore Spirit is bringing its 8 year old rye nationwide. Read on for full details. 
Heaven Hill Heritage Collection (2023)Style: Corn whiskeyOrigin: KentuckyAge: 20 year oldABV: 57.5%Price: $290Release: March...

Normally at this time of year, there would be lots of new bourbons to share, as the Kentucky Derby kicks off summertime sipping season on the first Saturday of May. But with the ongoing COVID-19 pandemic, new releases have slowed down, and even the Derby has been postponed until September. (There are still a ton of "Virtual Derby" events happening tomorrow, including cocktail and bourbon education from the folks at Woodford Reserve. And you can still make a delicious Mint Julep at home.)Nevertheless, even a handful of new whiskies is better than none at all, and there are several exciting offerings to look for now. First up, a new brand called The Clover, honoring golfer Bobby Jones, is launching widely. The lineup features single-barrel bourbon ($50), rye ($50), and 10 year old Tennessee whiskey ($70), available in about 20 states.Baltimore-based Sagamore Spirit has unveiled a new range of beer barrel-finished ryes, starting with one finished in Sierra Nevada casks. Sagamore Spirit...

While only a single bottle of the special 50 year old Chivas Regal commemorating Manchester United's 1968 European Cup win will be available for purchase, there are many other whiskies with much greater availability to look forward to this week.First up, High West is rolling out the 2018 batch of A Midwinter Night's Dram. This year, the blend of straight ryes finished in French oak port casks also includes some of High West's own whiskey. Priced at $100, it is for sale nationwide.If you're a polo fan, Royal Salute has a special-edition 21 year old blend celebrating beach polo. The whisky, which is softly peated, costs $140 and is currently expanding beyond travel retail.Virginia's Catoctin Creek Distillery has announced its first bottled in bond rye. Rabble Rouser will be released in February in honor of the distillery's tenth anniversary. Limited amounts of the whiskey will be sold for $96 at the distillery, as well as more widely.Near to Catoctin Creek, Virginia Distillery Co. is...

Whiskies come and go, and while new releases are always heralded, expressions that are phased out get much less attention. But earlier this week, High West announced plans to discontinue Yippee Ki-Yay, its blend of ryes finished in vermouth and syrah barrels. Bottles can still be found on shelves, so if you're a fan, snatch them up when you see them.Moving on to new releases, which this week all come from these United States.Westland Distillery announced a new series called the Outpost Collection, which will encompass the existing Garryana expression ($150) as well as two new single malt whiskeys: Colere ($150), coming in the spring of 2021, and Solum, which won't be ready until 2023. All of these whiskeys will be released annually in limited amounts.Sagamore Spirit is also launching a new range called Distiller's Select, starting with Manhattan Finish, a rye finished in select barrel types to impart the classic cocktail's flavors. The whiskey is available in limited amounts, priced...

New whiskies are coming from all over the world this week. Glenmorangie has its latest Tale Of limited-edition single malt, this one a spotlight on spices. Elsewhere across the pond, Torabhaig has the fourth installment in its Legacy Series, Port Ellen celebrates its 200th anniversary with a 42 year old single malt, and Teeling debuts another release in its multi-year partnership with the University of Notre Dame. In American whiskey, there’s plenty to enjoy, with new ryes from Sagamore Spirit, Wigle Whiskey, and Blue Note, and bourbons from Yellowstone, 15 Stars, and Jackson Purchase. And for the single North American single malt fans, WhistlePig has brought out a 30 year old bottling finished in Italian dessert wine casks.
 
Glenmorangie A Tale of Spices Single Malt Scotch
ABV: 46%
SRP: $92
Availability: Limited; imported by Moët Hennessy USA
The sixth installment in Glenmorangie’s annual A Tale Of limited-edition series, A Tale...

On Monday, December 4, our countdown of the Top 20 Whiskies of 2023 begins! The reveal kicks off with whiskies 10, 9, and 8, followed by whiskies 7, 6, and 5 on Tuesday, December 5; whiskies 4, 3, and 2 on Wednesday, December 6; and the unveiling of our Whisky of the Year on Thursday, December 7. The entire Top 20 list, detailing the most exciting whiskies of the year, will be published on our site next Friday, December 8.
As for this week's new releases, perhaps a future Top 20 candidate is in their midst: Read on for full details of all the week has to offer, including the latest Diageo's Distillers Edition, Fuji Whisky's 30 year old Single Grain, Jack Daniel's Distillery Series Selection #12, and more.
SCOTCH
Diageo Distillers Edition 2023
Each year, Diageo releases its Distillers Edition versions of some of its most popular single malts. Generally speaking, they’re the same whiskies as the core expressions, but they all receive varying amounts of...

There are limited days left in February, and limited releases headline this week’s new whiskies.First up, Buffalo Trace is releasing Blanton's Gold Edition in the U.S. The bourbon was previously only available internationally, but starting this summer it will be stateside and priced at $120.Barrell is unveiling its latest batch of rye. This cask-strength blend of straight ryes from Canada, Indiana, Poland, and Tennessee is priced at $90.Sagamore Spirit has a new limited-edition rye of its own, finished in calvados barrels and priced at $69.Kentucky Peerless has teamed up with Copper & Kings American Brandy Co. to release a single barrel rye finished in absinthe barrels. Priced at $129, this limited-edition release is available in both Peerless and Copper & Kings gift shops, as well as at select retailers.Taylor Garrett is releasing a whiskey distilled from bourbon mash that was aged alternatively, a process the distillery refers to as "accelerated aging." The whiskey is...

Our sister publication Wine Spectator is celebrating the year in wine with its annual Top 100 list, counting down its Top 10 this week to this morning's announcement of Wine of the Year. The full Top 100 list goes live on Monday, November 14th. You can check out Wine Spectator's Top 10 now at WineSpectator.com. Next up is Whisky Advocate, as our Top 20 list of the most exciting whiskies of the year will be announced early next month.
This week's new whiskies run the gamut in terms of style and origin. Heaven Hill is releasing its oldest Old Fitzgerald to date,  a 19 year old bottled in bond bourbon. Crown Royal introduces a 29 year old blend, that could be considered a rye whiskey. And Jack Daniel's announces its first-ever American single malt, which was finished in oloroso sherry casks. Read on for full details.

Jack Daniel’s Twice Barreled Special Release Oloroso Sherry Cask Finished
Style: American single...

To understand rye whiskey’s remarkable revival, one first needs to understand the modern renaissance of the cocktail—because both have followed the same curve. As America moved through the latter half of the 20th century, rye had become about as unfashionable as the top hat and cane. In the mists of childhood Christmases past, I can recall rye as a drink favored by my great-aunt Mary, who always requested it—rye being her shorthand for a Manhattan. The rye in the home liquor cabinet was Old Overholt, the workhorse of rye’s wilderness years. My dear old auntie certainly knew how to appreciate rye, but she was part of an aging, dwindling generation of devotees.
It was a bleak time for rye whiskey, and years would pass before its revival would show even a flicker of life. The first spark came in 1987, when bartender Dale DeGroff—nobody would have called him a mixologist back then—helped relaunch the Promenade Bar at the Rainbow Room, high atop...

The whisky scene was abuzz this week about the story of Mary Dowling, and the release of two whiskeys bearing her name. Dowling (1859-1930) was a distillery owner, entrepreneur, accused bootlegger, and all-around brilliant businesswoman with one of the most remarkable careers in whisky history (see below). She's perhaps best noted for relocating her entire distilling operation down to Juarez, Mexico during the Prohibition years, outsmarting the law and her competitors. Rabbit Hole founder Kaveh Zamanian of Louisville has created two whiskeys under the Mary Dowling name to honor her legacy. While the announcement is not quite accurate in saying that Dowling's story has never been told—she was featured in Fred Minnick's 2013 book Whiskey Women, among other places—dedicating whiskeys to her name is a home run of an idea. We haven't tasted the whiskeys yet, and we certainly hope they...

Tomorrow is the 2018 Kentucky Derby, the biggest day in horse-racing and a pretty great excuse to pull out your favorite bourbon for a Mint Julep or two—or even to throw a whole party centered around the most exciting two minutes in sports.But if that's not your thing, there's plenty more to get excited about this week, with new releases from Maker's Mark, Jefferson's, and even Bob Dylan. In fact, the acclaimed folk musician and Nobel Prize winner is rolling out a brand new line of bourbon, whiskey, and rye called Heaven's Door. (If you don't know where the name comes from, take a listen to this.) The bottles feature ironwork designs Dylan crafted himself. While the whiskeys are currently sourced, there are plans to open a distillery for Heaven's Door in Nashville in 2019. This project has legs: one of the founding partners of Angel's Envy is backing it. The bourbon and whiskey will sell for $50, while the rye is $80.Meanwhile, Maker's Mark is offering a new, very limited Private...

WhiskyFest made a joyful return to New York last week, as whisky lovers filled the Marriott Marquis Times Square ballroom for a night of memorable pours and educational seminars, while also getting to meet the master distillers for George Dickel, Heaven Hill, Blackened, Widow Jane, and many others. Read our recap from the night, and note that WhiskyFest will make its final stop in San Francisco on Dec. 3. Get your tickets today.WhiskyFest attendees had a chance to taste the newest release from Glenmorangie before it was officially unveiled. That sweater-inspired single malt highlights this week's new releases, along with single grain whiskies from Frey Ranch, and the latest single malt from St. George Spirits. Read on for full details.Glenmorangie 13 year old A Tale of WinterStyle: Single maltOrigin: Scotland (Highlands)Age: 13 year oldABV: 46%Price: $100Release: November 2021Availability: Widely availableNeed to know:Glenmorangie’s director of whisky creation Dr. Bill Lumsden was...

The drumbeat of craft distillery acquisitions continues, as this week brought news of Maryland rye maker Sagamore Spirit being acquired by Illva Saronno, the Italian drinks company best known for its Disaronno amaretto liqueur brand. Sagamore's story is one that any whisky lover can appreciate: it was founded by the deep-pocketed Kevin Plank, famous for his Under Armour sportswear brand, who spared no expense in launching Sagamore's distillery on Baltimore's waterfront back in 2017. From the start, the company has been serious about its mission to restore Maryland rye's reputation, and its own-make whiskey is just now starting to come of age. In an interesting twist, yesterday Illva Saronno also unveiled a new amaro label called Sagamore Spirit Amaro, which includes Sagamore Spirit rye distillate.
Earlier this week, Diageo announced the fourth release of its coveted Prima & Ultima whiskies. This year's edition marks the first time this collection of...

What a week for new releases! There’s no shortage of new whiskies as we transition from summer into fall, and they range from highly allocated collectible single malts and experimental limited editions to widely available permanent expressions.
Scotch lovers have plenty to be excited about, with new malts and blends coming from all over the country. Laphroaig has debuted the third edition of its experimental Elements series; Single Cask Nation has bottled three new single malts; Buchanan’s has added a luxurious new blend; and Johnnie Walker has launched a limited-edition Blue Label bottle and box that celebrates the Indian festive season. In bourbon, there’s cask finishes galore. Both Barton 1792 and Hirsch have introduced cognac-finished bourbons, while Widow Jane is back with its maple syrup-finished Decadence, and Steph Curry’s Gentleman’s Cut has a Pedro Ximénez sherry-finished bourbon, made in collaboration with chef José...

With the calendar turning a new page, there are plenty of new whiskies too.First up, Buffalo Trace has bottled a single barrel of Col. E.H. Taylor, Jr. bourbon in honor of the 124th anniversary of the Bottled in Bond Act and benefiting the nonprofit Outlaw State of Kind, which was founded by musician Chris Stapleton. There are less than 100 bottles available, with the first ones auctioned through Charitybuzz.A new blended Irish whiskey is hitting shores in not just bottles, but cans too. Two Stacks comes in 4-packs of 100 ml cans for $19, as well as a traditional 750 ml bottle ($40). There's also a cask-strength version called Blender's Cut for $60.Old Elk is debuting Sour Mash Reserve straight bourbon. Priced at $90, there are just over 5,000 bottles available in the first batch.Sagamore Spirit is rolling out its latest Distiller's Select rye, finished in tequila casks. The limited-edition whiskey is $69.Proof and Wood has partnered with bar owner Rob Morton to release Idle Hands...

WhiskyFest is celebrating its 20th anniversary in New York on November 16th, and, with over 110 tables pouring nearly 500 different whiskies, it's going to be quite the celebration. As always, Scotch and bourbon lovers will find plenty to enjoy. Plus, craft distillers from around the United States will be sharing their unique and exciting whiskeys at WhiskyFest. Craft whiskey is incredibly diverse and constantly changing, and even longtime fans will find new drams to try. Don't worry if you aren't sure where to start—this guide offers tips for making the most of all of WhiskyFest's craft whiskeys. (You can also check out the full list of all whiskies being poured at WhiskyFest New York—and don't forget to download the app.)Fun fact: WhiskyFest is older than all but one of the distilleries on this list!The Hometown Heroes: Hillrock, Hudson, Coppersea, and Widow JaneNew York State is home to one of the most vibrant craft distilling scenes in the nation, and that's well reflected by...

Jack Daniel's announced the launch of Tennessee Apple this week, if you like flavored whiskey—but if you prefer the unadulterated stuff, there are plenty of great options from Scotland, Kentucky, and elsewhere, all rolling out now.First up, there's a half-century scotch at a remarkably fair price, all things considered. There are 125 decanters of Benromach 50 year old available, priced at $10,000 each.Much more affordable, but no less exciting, Ardbeg is bringing back its super-peaty Supernova for the fifth time. Limited quantities are available at $180; expect it to sell fast.More limited-edition peaty goodness is coming from Bruichladdich, which is releasing the tenth Octomore series. Four different Octomores of varying ages and availabilities are hitting shelves, priced at $190 to $250.Booker's is rolling out its third release for this year. Booker's 2019-03 "Country Ham" is, as always, available in limited amounts, with a recommended price of $80.Sagamore Spirit has a cognac...

While aromas of cinnamon spice, powdered sugar, honey, and the like can certainly be appealing to the nose, sometimes whisky smells straight up like a barnyard—and that’s not a bad thing. The scents that tell a story of life on a farm are unusual and intriguing, conjuring up images of hay bales, weathered planks, dried corn, and more. We dive into what sort of whiskies deliver such barn-adjacent scents here, and offer up three bottles in particular that are certainly worth trying for yourself, whether you are a barnyard fan or not.
This week in new whisky, there's plenty to enjoy. Glenfiddich has launched an entirely new line of luxury single malts, George Dickel 13 year old is the latest release in its Bottled in Bond Series, Kentucky Owl is back with the second edition of its International Collaboration Series, and Sagamore Spirit has a new añejo mezcal cask-finished rye. Read on for more details.

Glenfiddich Time Re:Imagined Collection
Style...

Change is in the air, and we aren't just talking about the seasons. Major brands are losing some of their top whiskey makers, as distillers and blenders are leaving corporate comforts to create a legacy of their own. We spoke to Jane Bowie and Denny Potter, formerly of Maker's Mark, and Jackie Zykan, formerly of Old Forester, about their decisions to forge their own paths and the whiskeys we can expect from them in the future.As for whiskies you can search for now, there are plenty to choose from this week. Wild Turkey adds to its Master's Keep line with Unforgotten, while Maker's Mark unveils the latest release in its stave finishing series, a pair of whiskeys labeled BRT-01 and 02. As for single malt scotch, Benriach is bringing back its limited Smoke and Malting Season whiskies. We also covered the 2022 Diageo Special Releases, dubbed the "Elusive Expressions," earlier this week. Read on for full details.

Wild Turkey Master’s Keep Unforgotten
Style: Blend of...

It’s long been an open secret that a lot of “craft” distilleries buy and bottle whiskey from an Indiana factory called Midwest Grain Products (MGP). You only need flip over a bottle and see “Distilled in Lawrenceburg, IN” to know who is doing it. Often it’s because the distillery’s own whiskey is still aging, and the company needs something to sell during the years of maturation. Dozens of brands offer hundreds of bourbons and ryes that start—in theory—as the same, exact thing. And yet, why do so many of these MGP whiskeys taste so different?
Age matters, of course. So does the fact that MGP offers its clients five different bourbon and three different rye mashbills to choose from, as well as corn and wheat whiskeys, among others. Among them, the distillery’s 95% rye mashbill seems to be the most popular.
“When we started out, we knew everyone and their...

With the wealth of distilleries now on stream across the country, distillers are tasked with not just making whiskey, but with setting themselves apart from the wide crop of competition as well. For some, this has translated to more experimental cask finishing that goes beyond the use of unspecified red wine barrels or the like. Take Coalition Whiskey in Crestwood, Kentucky. The distillery's focus is on 100% rye whiskey finished in wine barriques from across Bordeaux—specifically, barrels sourced from Margaux, Pauillac, and Sauternes. Up in Clarence, New York, Three Chord's latest bourbon is finished in Pinot Noir casks from Strange Family Vineyards, which is based in the Sta. Rita Hills AVA.Finishing in wine barrels is just the tip of the iceberg these days. Barrell's blenders finished their newest whiskey in not one but three different barrels, which previously held rum, madeira, and apricot brandy. Tequila barrel finishes are also on the rise, with Sagamore Spirit coming out with...

It's long been an open secret that a lot of “craft” distilleries buy and bottle whiskey from an Indiana factory called Midwest Grain Products (MGP). You only need flip over a bottle and see “Distilled in Lawrenceburg, IN” to know who is doing it. Often it's because the distillery's own whiskey is still aging, and the company needs something to sell during the years of maturation. Dozens of brands offer hundreds of bourbons and ryes that start—in theory—as the same, exact thing. And yet, why do so many of these MGP whiskeys taste so different?Age matters, of course. So does the fact that MGP offers its clients five different bourbon and three different rye mashbills to choose from, as well as corn and wheat whiskeys, among others. Among them, the distillery's 95% rye mashbill seems to be the most popular.“When we started out, we knew everyone and their mother were buying MGP 95% rye,” explains David Perkins, founder of High West Distillery. The Utah-based producer got...

Single malt scotch makes a good showing this week, with new releases from Glenmorangie, Nc’nean, and Bladnoch, in addition to a collectible Laphroaig. In keeping with previous changes to its other core whiskies The Original and The Nectar, Glenmorangie has added some extra aging to its popular Lasanta expression, while Nc’nean unveils its annual release of Huntress. Both whiskeys have reasonably wide availability. Meanwhile, Lowlands scotch maker Bladnoch follows with the second release in its Wave series, and Laphroaig delves into the archive to release a new 38 year old. Among American whiskeys, Blue Note offers a single barrel rye, while Pursuit United has a rye—sourced not from MGP, but from Bardstown Bourbon and Sagamore Spirit. In bourbon, Kentucky Senator has two new additions, while Michigan’s Coppercraft has an MGP-sourced 9 year old.
Glenmorangie The Lasanta 15 year old Highland Single Malt Scotch
ABV: 43%
SRP...

In 2018, scotch whisky distiller Glen Moray sparked debate with the release of its Cider Cask Project, the distillery’s single malt finished in hard cider casks. The UK-exclusive bottling had the sweet vanilla flavors characteristic of Glen Moray’s signature single malt, paired with caramel apple notes resulting from its time in cider barrels. 
But it was a contentious bottling, as it was released before the rules governing scotch maturation were relaxed to allow use of barrels that had previously held other spirits like tequila, beer, and wine. The company got around those regulations by seasoning its own casks with cider from a local producer, before taking back the barrels to finish its whisky.
It was a first for a scotch distiller, but Glen Moray wasn’t the pioneer of the global whisky industry. In regions where the rules around maturation are less stringent, cider casks, ice cider, apple brandy barrels, and other fruity vessels are increasingly used...

Mother’s Day falls this Sunday, May 14, so you're probably scrambling to find the perfect gift for Mom. You could always give her flowers, chocolates, more jewelry, or a bottle of a favorite whisky. But how about giving something different—like a distillery event? Check for events at distilleries close to home, or consider attending one of those listed here. Either way, it will be a memorable Mother’s Day.

Virginia Distillery Co.
Lovingston, Virginia
May 13th from 11:00 a.m. to 6:00 p.m.
Free of Charge
If you want to start the celebration a bit early, Virginia Distillery Co. will be hosting a special “Cocktails & Chocolate Celebration” on the day before Mother’s Day. The event spotlights American single malts, including whiskey-infused truffles, courtesy of Milène Jardine Chocolatier, and features special cocktails—made using expressions from the Courage & Conviction series. Locally grown flowers...

Cask finishing whisky is an art dating back centuries—and it is indeed an art, as any whisky maker will tell you that there’s a fine line between finishing and over-finishing. But its origins are rooted in practicality: Britain’s wine and spirits importers filled their emptied wine casks with whisky as a matter of thrift but soon discovered that it improved the taste. The barrels in question mainly held sherry and various other wines, but rum casks were in the mix too, albeit far less prominently.
Revived in the modern era by such whisky luminaries as David Stewart of Balvenie and Dr. Bill Lumsden of Glenmorangie, cask-finished whiskies are often a fan favorite, and while rum finishing remains less widely seen than port or sherry, the practice has spread far and wide. Hans Stafsholt, head distiller at the Colorado craft player Breckenridge Distillery, praises its unique benefits. In addition to making whisky, Breckenridge produces rum and then uses the rum...

When Whisky Advocate published a cover story on the craft distilling movement back in 2013, there was much to talk about—smaller barrels (to age the whiskey faster), new and exciting grain varieties, experimental distilling techniques, and much more. But most of the whiskeys were still quite young, and many of today’s stars were just getting started. Thus, with some notable exceptions—like Balcones, Clear Creek, Stranahan’s, and Leopold Bros.—the buzz was more about the excitement rather than the whiskey itself. A good number of craft whiskeys simply didn’t live up to the hype, and soon the discussions of craft moved into the future tense—just wait a few years, people would say, and the quality will emerge.
Today, more than a decade later, those craft distilleries have grown to whiskey adulthood. Except for a few pioneers in the 1990s and early 2000s like McCarthy’s, Old Potrero, St. George, and some others, the big wave of openings...

Bourbon may be America's native spirit, but rye was famous first, dominating the national market until the mid-19th century. When Prohibition shut down America's thriving whiskey industry, rye's popularity sank. But over the last couple decades, rye whiskey has come roaring back thanks in large part to the cocktail renaissance.Rye is a traditional flavoring grain in both American and Canadian whiskies and often adds a punch of spice, even when used in small amounts. In the U.S., rye whiskey must have at least 51% rye in its mashbill, resulting in a spirit that's less sweet than bourbon, with bold aromas and flavors. And because rye often reaches maturity quicker than bourbon, even new distilleries can produce superb bottlings.Whisky Advocate's Summer 2020 Buying Guide offers reviews of more than 130 whiskies, including over a dozen ryes. From cask-strength offerings to innovative cask finishes—plus the first taste of the newly revamped Old Overholt—there's a whiskey for just about...

The good times washed over the Washington, D.C. Marriot Marquis ballroom on April 10, as WhiskyFest took over for another year of whisky, seminars, and lively conversation. The Mid-Atlantic whisky-drinking community came out in full force, soaking up the world-class pours and more.
WhiskyFest D.C. brought great pours and great times.Throughout the evening, attendees found themselves faced with an abundance of choice. Local distilleries lined the floor, with Sagamore Spirit representing Baltimore while A. Smith Bowman and George Washington Distillery offered up a taste of Virginia. Meanwhile, bourbons from across the United States, scotches, Irish and Canadian whiskies vied for space in people's glasses. World whiskies showed up in force, with Japan, Taiwan, India, and Mexico well represented.Many of Whisky Advocate's 2017 and 2018 Top 20 whiskies were on-hand as well, including Nikka From the Barrel, our 2018 Whisky of the Year. Elsewhere, attendees could find High West Double...

Back in 19th-century Scotland and Ireland, whisky merchants also sold wine, bringing in popular fortified wines like port and sherry. Casks filled with wine were shipped across the sea from Spain and Portugal, and once they were emptied, the merchants would often refill them with whisky from a nearby distillery rather than discard them and pay for new casks. Eventually, people came to see that a whisky’s maturation in wine casks contributed some very nice flavors. Ireland’s whiskey merchants, famously Dublin’s J.A. Mitchell & Son with its Spot whiskeys, were particularly renowned.
But those days were more about cost expedience, and generally involved full maturation rather than finishing per se. It was in Scotland during the early 1980s that cask finishing as a modern art form was born. In 1982, David Stewart, former malt master at Speyside distillery Balvenie, decided to see what would happen when a whisky aged in American oak casks was transferred to a...

As much as we love whisky, sometimes it's fun to seek out other spirits types. Those looking to go off the beaten path should consider gentian liqueur, made from its namesake plant and used for centuries as a bittering agent. While it’s found in classic cocktail ingredients like Aperol and Angostura bitters, in France—where it originated—gentian is enjoyed over ice with a squeeze of fresh lemon. Of course, it makes a delicious addition to whisky-based cocktails, too, and we’ve got recipe ideas for you right here, as well as four gentian labels to recommend.
But new whisky is the main news here, and this week's crop will surely please single malt scotch fans, though there are also Irish and American releases. Gordon & MacPhail  is releasing a rare 72 year old single malt from a Speyside distillery name that won't be familiar to many whisky lovers, The Balvenie has added a 16 year old single malt to its Cask Finishes range, Glen Scotia is bringing...

As whiskeys rise in proof, they often pack additional complexity and flavor. Thus 100 proof whiskeys are a great start for getting into those whiskeys with higher alcohol by volume (ABV); they usually reveal greater depth when a splash of water or an ice cube is added, but can also be comfortably enjoyed neat.
An ABV of 50% can also be indicative of another distinction: bottled in bond whiskey. First established by the Bottled in Bond Act of 1897, bottled in bond whiskeys have skyrocketed in popularity in recent years, and are set apart from the pack due to specific guidelines. By rule, these whiskeys must be distilled by a single distiller in a single season, aged for a minimum of 4 years in a federally bonded warehouse, and, of course, bottled at 50% ABV. Our Summer 2022 Buying Guide offers up a number of high-ranking 100 proof whiskeys—explore them all below.
These 100 Proof Whiskeys Are Foolproof

Old Fitzgerald 17 year old Bottled in Bond Bourbon (Spring...

Royal Oak Distillery has released a new small-batch offering of The Busker single pot still. Debuting a new look and carrying a suggested retail price of $50/700 ml, this limited-edition Irish whiskey was matured in first-fill bourbon casks and finished in European oak sherry butts. The small batch release also sports a slightly higher ABV of 46.3% than the 44.3% carried by the original $30 expression of The Busker Single Pot Still, which our tasting panel rated 88 points.
The restoration of the Irish whiskey industry has seen a resurgence of single pot still whiskey, with Royal Oak Distillery in Co. Carlow just one of many new Irish distilleries producing this style. The distillery, originally called Walsh Whiskey Distillery, opened in 2016 and produces single malt, single pot still, and grain whiskey in one facility. Italy’s Illva Saronno, known for its Tia Maria and Disaronno liqueurs, purchased the distillery in 2019 to produce whiskey for The Busker and has since...

Meetings—in the corporate sense—are a somewhat new addition to the workday for Woodinville whiskey co-founder Brett Carlile. Woodinville was acquired by Moët Hennessy (LVMH) in 2017, a move that allowed the Washington state distiller to ramp up volume and expand beyond its home state. A lot has changed in the nearly seven years since that deal was struck, including Carlile’s role. “Prior to the acquisition, I was very hands-on, literally on the distilling floor working the shifts alongside the other distillers,” he says. Now, Carlile is in charge of all production at Woodinville and was also involved in a post-acquisition expansion of the facility. In Quincy, Washington, east and over the Cascade Mountains from Woodinville, the company built a barreling and bottling facility in 2020, which Carlile oversees as well.
A bigger, more cultural change has also come into play. “I’m more involved in meetings than I used to be,” Carlile...

While there’s a plentiful crop of new whiskies out this week, news of Jim Beam’s Fred B. Noe Distillery opening means that Beam will be able to experiment more freely, as the new facility will be a place for distiller Freddie Noe to work on his Little Book releases and additional projects, including an American single malt. Learn more about Beam’s new Clermont, Kentucky distillery and find out what Freddie has planned for the future.As for whiskies on shelves right now (or coming relatively soon), Metallica-owned Blackened has teamed up with Willett Distillery on a rye finished in madeira casks, Four Roses has released details on its 2021 Limited Edition Small Batch, and Barrell has a new 15 year old Gray Label bourbon. Read on for full details.Blackened x Willett Kentucky Straight RyeStyle: Finished rye
Origin: Kentucky
Age: Not stated
ABV: 54.8%
Price: $140
Release: August 2021
Availability: LimitedNeed to know:This is the first release in Blackened’s Masters of...

Heaven Hill’s Grain-to-Glass bourbon returns after its successful debut last year, which also featured a rye and wheated bourbon. Thus far, the 2025 edition includes only the bourbon, with the other two labels in the trio due out later in the year. Elsewhere in bourbon, Old Fitzgerald’s Spring Edition is right on time this year, in contrast with some previous years where this seasonal release was delayed by a few months, and Chattanooga Whiskey has a 2021 vintage bottled in bond expression. In scotch, Speyside distiller Glenrothes has a new 15 year old, which joins the permanent portfolio, while Dalmore is out with a new Luminary expression. From the Lowlands, the innovative InchDairnie Distillery has two new expressions, both flying under the  KinGlassie name.
Heaven Hill Grain-to-Glass Kentucky Straight Bourbon (2025 Edition)
ABV: 52.5%
SRP: $100
Availability: Limited
The second edition of Heaven Hill’s grain-to-glass bourbon—a...

Remember a month ago when WhistlePig teamed up with Flaviar to crowdsource a new blend? That whiskey, WhistlePig HomeStock—this year's edition of FarmStock—is now available for pre-order, priced at $73. There are 25,000 bottles available.New York-based Widow Jane is launching a 13 year old straight bourbon, bottled as a single barrel. Widow Jane Lucky Thirteen is priced at $90, with 15,000-20,000 bottles available.Washington, D.C.'s Republic Restoratives is rolling out the third batch of Borough bourbon, this time aged 5 years and finished in armagnac casks. There are 14,000 bottles available, priced at $49.Chicken Cock has a new Kentucky rye finished in beer casks from Goodwood Brewing Co. At $90, there are just under 1,500 bottles of Chicken Cock Ryeteous Blonde available.Colorado's Golden Moon Distillery is debuting a brace of single malts: Principium, which is double-distilled, and Triple, distilled three times in homage to Irish tradition. Both are priced at $59, with about...

Can cask-finished bourbon technically still be called bourbon? It's a divisive subject in the world of American whiskey as the regulations specifically state that bourbon can only be matured in “charred new oak containers.” There are some who believe that any time spent in a different barrel immediately disqualifies these whiskeys from being considered bourbons, while a case could also be made that maturation and finishing are separate periods of measurement, with maturation typically lasting years, and finishing lasting only a few months.Here at Whisky Advocate, we saw this growing trend and expanded our Buying Guide categories accordingly, to account for finished bourbons and ryes. We see them as not quite the same but not so different either, that's why you'll see “Bourbon/Finished Bourbon” when you flip to the reviews in the back of the magazine.No matter your stance on the issue, the fact remains that American whiskey makers are just beginning to explore the possibilities...

Some people add to their whisky collection by tracking new releases, while others scour auction sites for rare bottlings. On September 23, Sotheby's New York will auction what it is calling The Timeless Whisky Collection, with lots that include a complete six-bottle set of the Macallan Six Pillars Collection, and a major crop of independently bottled scotch whiskies, as well as other aged expressions from Glenfiddich, Bowmore, and others. Get the details from our auction preview, including the 10 most expensive lots by estimate.Among this week's new releases, Dewar's adds to its Cask Series line with a calvados cask finish, and Woodford Reserve is offering a new honey barrel-finished bourbon as a distillery and Kentucky exclusive, while Jefferson's has an interesting new Ocean: Aged at Sea bourbon expression made with New York City water. Read on for full details.

Dewar’s 8 year old French Smooth
Style: BlendOrigin: ScotlandAge: 8 year oldABV: 40%Price: $25Release...

It's the most wonderful time of the year! Yes, the holiday season is upon us, but we've also spent the week counting down our annual Top 20 list, with the full list officially out today. Check out our pick for Whisky of the Year, a bonded Tennessee whiskey priced at just $30, and see if any of these exciting whiskies catch your eye or look right for the whisky lover in your life.
New releases this week include the latest iteration of High West's High Country single malt, the third release in the Bushmills Rare cask series, and the 2023 bottling of Barrell's New Year blend. Read on for full details. 

High West High Country
Style: Single malt Origin: Utah Age: Not stated ABV: 44% Price: $80 Release: December 2022 Availability: Limited
Need to know: 
High Country is High West’s ode to Scottish single malts, and as such it blends single malt scotch techniques with American whiskey making. Its 100% malt mashbill...

There's plenty of new whisky on the horizon this week, from the U.S., Scotland, and beyond.Old Forester is debuting its first new mashbill in a century and a half with the launch of a rye whiskey. Bottled at 50% ABV and priced at $24, the whiskey is widely available.Another brand from Brown-Forman, Coopers' Craft, is also adding a new whiskey. Coopers' Craft Barrel Reserve was aged in a new charred oak barrel that was chiseled on the inside to create more surface area for the wood and whiskey to interact. At 50% ABV, it's also higher proof than the original Cooper's Craft. It will be available in a dozen states for $30-$33.Glen Moray has unveiled the latest release in its non-age statement Classic Collection. Glen Moray Cabernet Sauvignon Cask Finish was finished in, you guessed it, cabernet casks and bottled at 40% ABV. It's widely available for $30.Seattle's Westland Distillery is releasing its latest Peat Week limited-edition single malt. Bottled at 50% ABV and priced at $100, the...

WhiskyFest is all about enjoyment—drinking great whiskies, learning from the experts, even making new friends—and the 2019 WhiskyFest San Francisco is set to bring all of that and more. Attend one of the expert-led seminars, and spend some time enjoying experiences like the Bowmore Oyster Luge (trust us—it's awesome) and the taste-focused Whisky 5, which helps you narrow in on different whisky flavors. And peruse the pour list ahead of time on our website or app.Since there are more than 400 whiskies on offer, we recommend devising a loose strategy (here are some tips to help you do that) and making a short list of the pours you don't want to miss. If you need some suggestions, Whisky Advocate's editors have noted a few recommendations below.If you don't have your tickets yet, don't wait to buy them: WhiskyFest is running a special promotion for VIP ticket holders through Sept. 27. Ten lucky VIPs will be treated to an exclusive whisky pour with Whisky Advocate's editors 30...

December is the most wonderful time of the year for many people—especially whisky lovers. WhiskyFest New York takes place on December 3 and, with hundreds of drams to choose from, it's going to be an unforgettable evening.But about those hundreds of drams—you can't taste them all, so how to do you pick which ones will grace your glass? Read up on our advice for strategizing your night—or simply keep reading to see what our editors have picked as their can't-miss pours.Whatever route you take, be sure to keep track of what you've tasted using the WhiskyFest app (available for download in the coming weeks) or event program. Consider sitting in on a seminar (there are nine to choose from), free for all ticket-holders, to take a load off while still enjoying and learning about whisky. Speaking of tickets, there are still some available—perfect for an early Christmas or Chanukah present.ArranScotland's Isle of Arran Distillers—which opened its second facility, Lagg Distillery...

It's a big week for the Emerald Isle—or at least its distillers—as several new Irish whiskeys are making their stateside debut.First up, Boann Distillery is adding a trio of cask-finished offerings to supplement its recently released Whistler Double Oaked blend. The Whistler Oloroso Cask-Finished ($35) is widely available, while Calvados Cask-Finished ($40) and Imperial Stout Cask-Finished ($40) are both more limited, with 3,000 bottles available.Sliabh Liag Distillers is launching the Legendary Silkie with two blends, one lightly peated ($42) and the more heavily peated Dark Silkie ($44)—both using Irish peat, a first in the U.S. The whiskeys are available in several states, with expansion planned.The first whiskeys made at Royal Oak Distillery have come of age and are being released as The Busker. The lineup includes single malt, single grain, and single pot still whiskeys (all $30), as well as a blend ($25) of all three. They are widely available.Moving away from Ireland...

Sunday is Valentine's Day, and if you want to say "I love you" with whisky (even if just to yourself), check out our recommendations for the most on-brand bottles.Crown Royal is offering a limited-edition package of its core whisky, designed by Oscar-winning costumer Ruth E. Carter, to tie in with the upcoming release of "Coming 2 America". The whisky ($25) is the same, but the familiar purple bag has gotten a royal upgrade, as has its box.Benriach is rolling out three more whiskies in its relaunched range: The Twenty One ($200), The Twenty Five ($360), and The Thirty ($740). All are permanently available but in limited amounts.The latest release from Four Gate Whiskey Co. is a rye finished in port-rum barrels. There are 1,444 bottles of Four Gate Ruby Rye Springs, priced at $185.Finally, a new bourbon brand called Paul Sutton is making its debut. Distilled at Wilderness Trail, the bourbon is priced at $64 and available in a few states.Read on for full details.Benriach The Twenty...

Though it's not a new whiskey release, the latest Ben & Jerry's ice cream flavor is worth reporting here as it incorporates whiskey—in this case, WhistlePig 6 year old Piggyback rye. (The distillery and ice cream manufacturer are Vermont neighbors.) Ben & Jerry's Whiskey Biz flavor has a brown butter-bourbon ice cream base and incorporates blonde brownies, Piggyback-infused caramel swirls, white fudge chunks, and white chocolate ganache. It's kosher, which means Piggyback is now certified kosher, as are all WhistlePig whiskeys with the exception of 12 year old Old World.On to new whisky releases, starting with The 117 Series from Old Forester. This limited-edition collection debuts with High Angels' Share bourbon, priced at $50 for 375 ml.Dalmore Distillery's 12 year old Sherry Cask Select is landing on U.S. shores. Priced at $80, the single malt is initially for sale only at Total Wine & More stores, with expanded availability starting in September.Jefferson's is...

It is universally understood that whisky is more enjoyable when you share it, and the experience becomes even more rewarding when you're able to give back in the process. Here's a roundup of American whiskeys that contribute to a variety of charitable causes, with a portion of proceeds going to such organizations as the Amyotrophic Lateral Sclerosis (ALS) Association, Folds of Honor, and a number of conservation efforts.Pick up one of those charitable-minded bottles this weekend, or seek out one of the new releases in this week's roundup. The Glenrothes has a limited edition 36 year old single cask that comes equipped with an illustrated NFT, Blackened has a new rye whiskey that was finished in madeira wine and Caribbean rum casks, and Stranahan's has distillery-exclusive tequila finished single malt. Read on for full details. Glenrothes 36 year old 1978 Vintage (Cask #3631)Style: Single maltOrigin: Scotland (Speyside)Age: 36 year oldABV: 41.4%Price: $3,600Release: April 27th...

Whisky lovers in the Chicago area are in for a treat tonight as WhiskyFest returns to the Hyatt Regency for an evening of unforgettable whiskies, informational seminars, and access to whisky makers from around the globe. Tickets are still available with a number of rare pours and Whiskies of the Year offered during VIP hour and throughout the night. Come taste hard-to-find pours from Buffalo Trace, Ardbeg, Nikka, and more, or discover something new on the WhiskyFest floor.Those looking to simply sip something new at home have a number of options this week. Bushmills returns with its second Rare Cask bottling, a 29 year old single malt finished in Pedro Ximénez casks; Chicken Cock is dropping a rum-finished rye just in time for the summer; and Brad Paisley's American Highway Reserve announces its second release, a blend of Kentucky and Georgia straight bourbons. Read on for full details. 

Bushmills The Rare Casks 29 year old Pedro Ximénez...

Danko, Abruzzi, and Rosen may sound like a law firm, or a not so hip 70s rock band. But you'll hear the names being bandied about at small distilleries around the U.S. They are heirloom varietals of rye—grains that had all but disappeared from American farming until about a decade ago, when craft distillers began seeking out local farmers to grow them. Their aim is to restore long-vanished rye whiskey styles, and these forgotten rye strains may be their key to success. It hasn't been an easy endeavor, but distillers believe the resulting differences make it all worthwhile.Farmers mainly use rye as a cover crop—planting it in the fall and plowing it under in the spring or summer, for the purpose of keeping the soil in place during winter. Larger distilleries look abroad for their rye grain—to Canada, Germany, or Sweden. Herman Mihalich, co-founder and distiller of Dad's Hat Rye in Bristol, Pennsylvania, was one of the early voices advocating for a return to native...

Danko, Abruzzi, and Rosen may sound like a law firm, or a not-so-hip 70s rock band. But you’ll hear the names being bandied about at small distilleries around the U.S. They are heirloom varietals of rye—grains that had all but disappeared from American farming until about a decade ago, when craft distillers began seeking out local farmers to grow them. Their aim is to restore long-vanished rye whiskey styles, and these forgotten rye strains may be their key to success. It hasn’t been an easy endeavor, but distillers believe the resulting differences make it all worthwhile.

Farmers mainly use rye as a cover crop—planting it in the fall and plowing it under in the spring or summer, for the purpose of keeping the soil in place during winter. Larger distilleries look abroad for their rye grain—to Canada, Germany, or Sweden. Herman Mihalich, co-founder and distiller of Dad’s Hat Rye in Bristol, Pennsylvania, was one of the early voices...

Japanese whisky lovers have cause for celebration, as Suntory announced last week that it will be investing $77 million into its whisky distilleries over the next two years. The Yamazaki and Hakushu Distilleries will each receive a new malting floor as well as updated visitor experiences as part of the expansion. 
Coinciding with that announcement is news that Suntory plans to bring its Ao world blend to the States for the first time. Other new releases from this week include an Irish rye from Powers, Batch 34 of Barrell Bourbon, and a sauternes cask-finished American single malt that will be a part of Westward's Whiskey Club. Read on for full details. 
Suntory Ao
Style: Blend
Origin: World (Japan, Scotland, Ireland, U.S., and Canada)
Age: Not stated
ABV: 43%Price: $55
Release: February 2023
Availability: Widely available
Need to know: This blend is created using Beam Suntory whiskies distilled in five...

Crowds flocked to the Seminole Hard Rock Hotel & Casino in Hollywood, Florida this past weekend for the third annual Big Smoke Meets WhiskyFest extravaganza. The day started with a slew of afternoon seminars and culminated in a grand tasting of whisky, rum, tequila, and fine cigars, all accompanied by a live band.
Things kicked off just after lunch on Saturday, when Cigar Aficionado’s editors were joined by some of the world’s top cigarmakers for several hours of seminars, tastings, and discussions. To the delight of guests (and those on stage), editor and publisher Marvin R. Shanken was in the house. "Hi everybody," he greeted the crowd, before launching into a lighthearted roast of his panelists, who included cigar luminaries Ernesto Perez-Carrillo, Rocky Patel, Litto Gomez, Jorge Padrón, and Carlos Fuente Jr. Later on, attendees were treated to an exclusive tasting of a new collaborative cigar by Padrón and Fuente, as well as a...

This Sunday is Mother's Day, and while the classics are always a safe bet—think flowers, chocolate, and jewelry—what better way to celebrate the whisky-appreciating mom in your life than with a memorable trip to a distillery event? Distilleries across the country are hosting events this weekend, ranging from a gift market at Westward Whiskey in Portland, Oregon happening tomorrow to a special guided tour of Sagamore Spirit in Baltimore, Maryland on Sunday. Of course, the "Succession" lovers among us know that Sunday is also the eighth episode of the final season—we've rounded up a complete list of whiskies spotted on the show, as well as some recommendations of our own that will have you sipping as the Roys do.
As far as new whiskies go, Hirsch pays homage to a past release with a new single barrel Kentucky bourbon, Santa Fe Spirits debuts an American single malt from New Mexico, and Colorado-based Laws Whiskey House is back...

This week’s big news is a new tequila-finished Tennessee whiskey from Jack Daniel Distillery, though unfortunately the size of the release doesn’t quite match the magnitude of the headlines. The tequila finish is part of the Jack Daniel’s Distillery Series, a succession of experimental whiskeys that are packaged in 375 ml bottles and sold only at the distillery and a few Tennessee retailers. We wish Jack would make these experiments more widely available, but can’t complain, as we’ve seen some serious innovation from the Lynchburg, Tennessee distillery in recent years, including its 10 and 12 year old releases, as well as a Tennessee rye and a limited run American single malt.
Elsewhere, Garrison Brothers is out with Laguna Madre, its annual aged bourbon release that's highly sought-after. And it’s rock and roll time, as Catoctin Creek offers another release in its Ragnarök Rye series, and Lynyrd Skynyrd turns it up with Hell...

If you’re a regular bourbon drinker, licorice will be a familiar flavor to your palate. While licorice is a recognizable aroma, it is more commonly detected as a flavor that carries through from the first sip and into the finish. It likely originates from the toasted and charred oak in the barrel, but it is also a flavor picked up in some peated whiskies and long-aged scotches matured in sherry casks. If flavors of star anise, fennel, tobacco, aniseed, cola, ginger, pepper, or pronounced oak influence are present, licorice may not be too far behind.
For thousands of years before it was made into candy, licorice was used in herbal remedies and traditional medicines where its active compounds were noted to affect the gastrointestinal, respiratory, immune, and cardiovascular systems. (In high doses, however, it can have harmful side effects.)
Licorice is derived from the rhizomes or underground roots of Glycyrrhia glabra, which are sought out for the glycyrrhizin or...

Sure, summer is in full swing, but even as humidity and hot weather reign supreme, the cooler air and brilliant foliage of autumn are on the horizon, and with them, a slew of WhiskyFest events. This year, we’ve made some changes to the calendar: WhiskyFest will kick off in Hollywood, Florida on October 26th at the Seminole Hard Rock Hotel & Casino, which has previously hosted the Big Smoke Meets WhiskyFest, our crossover celebration of cigars and drams held in tandem with sister publication Cigar Aficionado. This marks the first standalone WhiskyFest in Hollywood, though fans of the joint event will be pleased to know that it will carry on next year.
For whisky lovers who also appreciate their fair share of tunes, the Hard Rock boasts a great deal of music memorabilia, including famous musicians’ guitars and outfits, and more adorning its wall. The building itself is shaped like a giant guitar, stretching 450 feet into the sky and lighting up in myriad colors...

This year's release of Parker's Heritage is out, and as we've seen so often with this series, it's yet another interesting one—a 14 year old malt whiskey. A Parker's malt whiskey expression hasn't been seen in nearly a decade, as the last such release was in 2015. In general, malt whiskey expressions are unusual in Kentucky, although Woodford Reserve has a well-known malt expression. Elsewhere, Kentucky Peerless continues its finishing work with a new cognac barrel-finished bourbon—this one a limited, Kentucky-only release. New Riff returns with this year's edition of its Sour Mash single malt, which offers some new twists, while Pursuit United has a new Double Oaked Rye to join its Double-Oaked Bourbon expression.
 
 
Parker’s Heritage Collection 14 year old Malt Whiskey (2024 Release)
ABV: 53.5%
SRP: $170
Availability: Limited
The 18th release of Heaven Hill’s Parker’s Heritage Collection...

The first WhiskyFest of the fall took place over the weekend in Hollywood, Florida at the Seminole Hard Rock Hotel & Casino. The evening’s festivities kicked off at 5:30 p.m. with a VIP hour, during which VIP ticket holders were treated to a variety of rarefied drams. Among the exclusive whiskies being poured were such international labels as Lagavulin Distillers Edition, Loch Lomond 24 year old Royal Troon Edition, Johnnie Walker Blue, Redbreast 18 year old, Crown Royal 18 year old, and Fuji 50th Anniversary Edition Single Malt, as well as a selection of American whiskeys, including Jefferson’s Reserve bourbon, Sagamore Spirit 9 year old rye, and Heaven Hill Heritage Collection 18 year old bourbon.
Manning the booth at Heaven Hill was its artisanal distiller Jodie Filiatreau, who said the Heritage Collection was wildly popular. “The 18 was a big hit,” he said. Of course, there was plenty more to enjoy from Heaven Hill, for both VIP guests and general...

Following last weekend’s WhiskyFest in Hollywood, Florida, WhiskyFest Chicago is the next stop on the fall schedule, taking place at Chicago’s Hyatt Regency hotel November 15th. Attendees will be treated to a host  of top-tier tipples from around the globe, among them aged scotch single malts including Laphroaig 36 year old, Craigellachie 13 year old, Oban 18 year old, The Singleton of Glendullan 19 year old, and Glen Moray 21 year old; a variety of Scottish blends. There will be a chance to sip hard-to-find Japanese whiskies from Yamazaki, Fuji, Hibiki, and Hakushu; and an Irish contingent consisting of the Spots, Redbreast, Killowen, Method and Madness, and more. Of course, a wide range of American whiskeys will also be flowing, from Heaven Hill, Jefferson’s, Knob Creek, Little Book, Westland, Rabbit Hole, Charles Goodnight, Bulleit, Middle West, just to name a few.
Over the course of the night, guests will be treated to five Master Classes, presented by...

An American history museum may be the ideal place to learn more about our heritage, but it’s generally frowned upon to sip a whisky as you roam the halls. Thankfully, you can stop into some of the country’s oldest bars and instantly become immersed in history—and better yet, imbibe as you learn. From bars that are even older than the country itself to those frequented by noteworthy historical figures to the birthplaces of iconic cocktails, these bars are captivating destinations whether you’re a history buff, a whisky enthusiast, or both.

The Carousel Bar & Lounge New Orleans
Located in the historic Hotel Monteleone, this 25-seat bar—which opened in 1949, replacing the former Swan Room—is a literal carousel, completing a full rotation every 15 minutes. Enjoy the ride as you sip your whisky or, better yet, a Vieux Carré ($21) right in the spot where it was created in the 1930s by hotel bartender Walter Bergeron. This...

As is usual before St. Patrick’s Day, we’re getting more new Irish whiskey releases this week. Teeling adds a chinkapin oak-finished single pot still whiskey to its Wonders of Wood series, while Slane releases its second whiskey ever, a special edition blend that celebrates 40 years of concerts at the Slane Castle. Additional releases this week include the 2022 Woodford Reserve Kentucky Derby bottle, a rum-finished rye from Sagamore Spirits, and more.
Read on for full...

Hundreds of polished stills are boiling away in Scotland at this very moment, distilling new spirit to make more whisky. Each copper still is idiosyncratic, and they come in a surprising diversity of shapes and sizes. Copper pot stills may epitomize the Scotch whisky industry, but their job goes beyond being just a giant kettle designed to concentrate the alcohol. Stills are thoughtfully designed with flavor in mind and those elegant copper swan necks make a fundamental contribution to the final spirit character. A typical Scotch whisky distillery will have one or two pairs of stills, but there are numerous exceptions where they use extra stills (e.g. Glenfiddich), or where the distillation cycle is uncommonly complicated (e.g. Mortlach), or where triple distillation is preferred (e.g. Auchentoshan). To explore the relationship between stills and flavor, meet two distillers who make whisky in stills at either end of the spectrum: famously tall and curiously small.Big StillEqual in...

The Lowlands have the dubious reputation of producing Scotland's least fashionable whiskies. While it's easy to find whisky lovers who swoon for the peaty malts of Islay and rich, sherried drams of Speyside, the delicate and floral whiskies of the Lowlands have lingered on in relative obscurity—more of a footnote on most whisky lists—until now. From a low of just two operational malt whisky distilleries in 1993, the designated Lowlands region of Scotch whisky production has now grown to include eleven distilleries, with several more in the pipeline. The Lowlands Renaissance has arrived.Lowlands EmergenceThe Lowlands malt whisky region was first defined as part of the 1784 Wash Act, which introduced a theoretical ‘Highland Line,' running across Scotland from the Firth of Clyde in the west to the Firth of Tay in the east, with differing levels of excise duty initially being paid on either side of the ‘line.'The Act aimed to stimulate legal distilling in the Highlands and to...

Whether you love or hate peated whisky, there is no doubting the immense industry behind it. Peat itself is densely compressed, decayed vegetation that looks like clumps or bricks of mud. So how does that translate to smoke flavor? The scotch industry has it all figured out, with these four professions playing key roles in delivering peat from the bog to the bottle.The Peat CutterThis seasonal position on a remote Hebridean island requires strength and stamina, coupled with a tolerance for dirty, repetitive tasks. Cutting turf from the earth into bricks for drying is accomplished outdoors regardless of weather conditions, often ranging from wet and windy to blazing hot. Competence with highly specialized tools is required. Working conditions may include mud, snakes, and biting insects.As soon as I was strong enough, I was helping my Dad to cut peat, and I hated it!” recalls John Campbell, the distillery manager at Laphroaig. Like generations of families on Islay, the Campbells cut...

By our calculations, thirteen 21st century Scotch whisky distilleries could have whiskies ready to graduate to the bottle* in 2018 (or shortly before), but will they pass the test? At the top of our list are the resurgent distillers in the Scottish Lowlands, with others scattered across the Highlands, Islands, and Speyside. We asked every distiller to tell Whisky Advocate their plans for their inaugural releases, including their expected U.S. debut. We assess the future of Scottish whisky, and those that might be held back.*New spirit filled into oak can legally be called Scotch whisky after 3 years.Annandale Distillery—LowlandUnder the guidance of the late Dr. Jim Swan, peated and unpeated spirit was laid down at this restored historic distillery in Dumfries & Galloway.First spirit run: November 2014First single malt available: Cask #2014/001 of Man o'Words unpeated whisky was bottled on November 15, 2017, the day it turned 3 years old, with peated whisky following later.U.S...

For more than two decades, Buffalo Trace has been experimenting with all facets related to distillation and spirit production. Sometimes, when those tests go exceedingly well, the Frankfort distillery offers these happy accidents (in 375 ml bottles) for sale. Such was the case for Buffalo Trace’s 26th Experimental Collection release: Spirits Distilled from Grain and Hops. We got a rare taste, which we’ll get to in a second. But first, here’s how the spirit—it’s not a whiskey—was conceived and made. 
How Buffalo Trace Made Experimental Collection: Spirits Distilled from Grain and Hops
A decade ago, master distiller Harlen Wheatley was pondering the effect of melding hoppy IPA beer notes (then surging in popularity) with raw whiskey distillate. Specifically, he sought to discern how the floral and herbal aromas from the hops would play with the base whiskey, a rye. “Our distilling team discussed which hops to consider for this...

St. George’s Day falls on April 23rd, and commemorates the death of England’s patron saint. On that day in 2022, 15 English distillers came together to form their own association, called the English Whisky Guild. Thus far, the group has applied for Geographical Indicator status, and is now working to create definitions for English whisky and English single malt whisky. All its members are fairly new distilleries, the oldest among them being founded in 2006.
Indeed, the contemporary English whisky scene is barely 20 years old, with most of England’s 40 or so distilleries opening in the last 5 to 10 years. Unburdened by tradition, English distillers are embracing innovation, without a backward glance to the lost English distilleries visited by Alfred Barnard in the 19th century. This fledgling industry observes the broad principles of scotch whisky production, though interpretations are a bit more relaxed south of the Scottish border, especially in regard to...

Distillation: It's what separates whisky from beer. The process works because alcohol boils at a lower temperature than water. Apply heat to a solution of alcohol and water, and you can cause the alcohol vapor to rise off the liquid, cool the vapor to condense it into liquid once again, and arrive at a much more potent product than you started with.Whether speaking legally or practically, two distillations are generally the minimum required to make whisky using pot stills. But some distillers choose to add a third distillation, a more complex process which produces a distinctive spirit with different flavors and characteristics. Triple-distillation is closely associated with Irish whiskey, however it's neither a whisky style exclusive to the Irish, nor a requirement for making whiskey in Ireland. Triple-distillation has passionate supporters all over the world.Distillation is really a process of refinement, so triple-distillation represents one more level, resulting in a distinct...

In a converted Guinness brewery in the southern Irish seaport of Waterford, something remarkable is happening. Mark Reynier, formerly of Scotland's Bruichladdich Distillery and a barley provenance devotee, has created what he terms, “A cathedral of barley” in his Waterford Distillery, where spirit flowed for the first time in January 2016.Taking a page from his Islay playbook, Reynier enlists 46 Irish farms, some organic, growing barley on nineteen distinct soil types. Each farmer's crop is harvested, stored, malted, and distilled separately, one each week throughout the year. Reynier declares, “Thus we can capture in spirit each farm's terroir, that subtle character shaped by micro-climate and soil. I'm trying to make the most profound single malt whiskey possible.” In September, Reynier distilled the first organic Irish whiskey.Meanwhile, further north, in County Meath, whiskey making is about to return to the Boyne Valley, where the last of Drogheda's eighteen distilleries...

For most of its existence, peat was one of the hallmarks of Scotch whisky. Whether wisps of smoke wafting from blends like Johnnie Walker, or the pure and punchy peat of Islay, many drinkers came to assume that scotch means peat. Peat is actually nothing more than a convenient fuel source that worked its way into whisky as the result of kiln-drying malted barley over fires fueled by the decomposing vegetation.Peat bogs are found in many parts of Great Britain, but they are widespread in the Scottish Highlands and islands, where for centuries they have provided a valuable source of domestic heat. In remote locations where coal was at a premium, it was hardly surprising that distillers turned to peat when heat was required.As the Scotch whisky industry expanded during the 1960s, however, traditional floor maltings, with their liberal use of peat for kiln drying, were unable to keep pace with increases in production. So centralized, mechanical maltings were adopted by many distillers...

A new scotch distillery officially began welcoming whisky lovers this month. Lagg Distillery lies on the southern tip of the Isle of Arran, near the village of Lagg—an area that was a hotbed of whisky production, both legal and illicit, during the late 18th and early 19th centuries. Following two years of construction and the start of production in April, Lagg Distillery has opened its doors to the public with a new visitors center and daily tours.Lagg is the island's second whisky producer, both owned by the same company; its sister facility, Isle of Arran Distillers, is located 25 miles north in the village of Lochranza. The two distilleries are designed to complement each other by producing different whisky styles. “The spirit for Lagg was decided pretty much as soon as the shovels went into the ground,” says distillery manager Graham Omand, who worked at the Lochranza distillery for nearly a decade before moving over to Lagg. “At Lochranza, what we aim for is a light...

Drinkable Doritos? In hard liquor form? An interesting concept from the folks at Empirical Spirits, one that raises additional questions. How does nacho cheese-flavored liquor taste? Is it worth $65 per bottle? And, of course, how the hell did they make it?
We’ll get into all that in a second, but first, a little primer on Empirical Spirits, the company behind the Doritos liquor. Founded in 2017 by Lars Williams and Mark Emil Hermansen, Empirical Spirits focuses on flavor first, and spirit categorization second. Using custom-built machinery and equipment, as well as bespoke fermentation and distillation techniques, the team—comprised of staff who’ve toiled in the world’s best kitchens, pushing the boundaries of food—brings a self-described “maniacal approach” to bring new flavors to liquor shelves.
There’s a heavy emphasis on uncategorized spirits. Empirical isn’t trying to compete with existing categories, deemed too...

Speyside is as close as most whisky lovers will ever come to the center of the single malt universe. This sub-region of the Highlands takes its name from the River Spey and is home to half of Scotland's single malt whisky distilleries. Visitors are never far from one of these many hidden distilleries, tucked away in small towns and quiet glens. At their best, these soft, fruity, and floral single malts seem to encapsulate the purity of Speyside's light, colors, and moods with effortless grace. Speyside is home to many world-class whiskies that are household names, including Glenlivet, Glenfiddich, and Macallan. At the same time, the discovery of tasty new Speyside gems brimming with irrepressible flair will reward those who dig a bit deeper. Speyside whiskies may have achieved great acclaim, but the region never rests on its laurels.Paving the Way for Single Malts“Over the past four decades, I've seen the Speyside region play an increasingly important part in the Scotch whisky...

Tequila’s roots grow deep. Mexico’s native spirit has a rich history and an even richer sense of place. Nowadays, thanks to rising interest from spirits sippers and cocktail enthusiasts, its sales are booming. Like scotch whisky and cognac, tequila’s production is highly regulated, with the Mexican government imposing restrictions and quality standards to maintain integrity. Thanks to those efforts, tequila has upped its game over the years to win a place alongside the world’s most connoisseurial spirits.
At its heart, tequila is all about agave. A succulent native to hot, arid regions of the Americas, agave is the base for all tequilas. There are many types of agaves, though only one can be used to make tequila: agave tequilana, the Weber Azul or blue agave, native to western Mexico. For tequila, that particular varietal can only be sourced from five Mexican states: Jalisco, where the majority of tequila is made, and within certain municipalities of...

Ireland’s spectacular west coast features some of the most stunning coastal scenery on earth. It’s a paradise for surfers, walkers, sailors, history buffs, food lovers, and whiskey fans—offering an epic coastline-hugging journey of 1,600 miles through ancient lands where towering cliffs have withstood the raw power of Atlantic waves for thousands of years. The route wends around the headlands of Cork in Ireland’s southwest, all the way up to Donegal in the northwest. Its shores fire the imagination with craggy islands, historic treasures, natural wonders, magnificent castles, quaint harbors, colorful towns, and deserted beaches. The entire route takes at least a week or two to cover, and more time will be required if you want to visit distilleries and sample the fine fare at the pubs along the way. But you don’t have to tackle it all, of course. The route can be started from either end, but since vehicles in Ireland drive on the left, go south to north if...

When Whisky Advocate did a cover story on scotch whisky cask ownership back in 2008, we quickly learned that some scotch producers hadn’t considered how their U.S. customers would get their whisky home once it matured. Nowadays, distilleries will simply tell you that it’s your responsibility to arrange shipment. The problem is that distilleries can’t bottle and ship the contents of a single cask to private individuals in the U.S. unless it gets sold through the three-tier system (producer-distributor-retailer). But that doesn’t mean you’re completely out of options.
Although distilleries including Springbank, Macallan, Bruichladdich, and Glengoyne previously offered cask-buying programs, today most established scotch makers stay away from cask sales. The practice is now largely led by cash-stretched start-ups, where the quality of the whisky is still largely unproven, as distilleries in their first decade of operation might not have aged stocks...

The best-known single malt scotch distillers are quick to point to their long history, perseverance, and established reputations for greatness. But for the first time in nearly a hundred years, they are finding themselves in the company of a throng of newcomers.Distillery construction in Scotland hasn't been this active since the beginning of the 20th century. While new distillers follow the rules and enjoy the cachet associated with the world's most premium spirit, they are also innovative by nature. These new scotch distillers are finding their niche among the ranks of the old guard. For whisky lovers, that means a greater selection of single malts to choose from and fresh directions, including creative approaches to distilling and finishing.
Green LightThe basis for the surge in new distilleries is more than just entrepreneurs chasing a piece of the whisky boom. There are deeper reasons concerning the environment, the subtle ways in which whisky making is changing, regulations...

Of all Scotland's many islands, few serve up such a heady blend of heritage, romance, folklore, and dramatic beauty as Skye, “the Misty Isle,” or Eilean a' Cheo in Gaelic. Despite measuring only 50 miles across, Skye is actually the largest of the Inner Hebrides, boasting a spectacular coastline of sea lochs and peninsulas. Of most importance to whisky lovers, Skye is the gateway to three whisky distilleries. The most well-known distillery is Talisker, producer of rugged single malts recognized for the way it captures the spray of the sea and delivers a distinctive peppery spice.If there is a drawback to this beautiful island, it is that we are not alone in realizing its many charms. The intimate island now attracts an outsized 650,000 visitors annually, often resulting in overcrowding as narrow roads are blocked by large motorhomes and parking lots overflow. However, with thoughtful planning, a visit to Skye will still be a delight: a destination of meals, vistas, and whiskies...

Let me take you to a land of volcanoes and glaciers, rugged coastlines and deep fjords, Viking legends and the aurora borealis. The Nordic region is admired for its contemporary interior design, inspiring architecture, and timber summer cabins tucked into forest clearings. Now, Nordic whisky can be included in that array. It's a vibrant time for distilleries from the Jutland Peninsula to the Arctic Circle and across to Iceland, the land of fire and ice. The spectrum of this region's whisky flavors is as diverse as the Nordic landscape itself. Over the past two decades, distillers throughout the region have built a culture of craftsmanship and innovation, turning this special place into one of the world's prime locations for making whisky.
Finland
Teerenpeli Distillery—Founded 2002Teerenpeli is located in Lahti, about 60 miles north of Helsinki, and operates a brewery, seven restaurants, and a downtown distillery with a new visitor center. The distillery draws water from...

David Landrum is the founder of Two James Spirits, a small distillery in Detroit. His buddy, Jacques Driscoll, runs Johnny Noodle King, a nearby ramen shop. Driscoll was planning a bar program for the restaurant and asked Landrum if he might create a whiskey to complement his umami-rich broths.“I was an art student,” says Landrum. “I've always been pushed by creativity. I like to keep making new things.”He had been drinking a lot of Asian teas and lapsang souchong, a Chinese smoked tea, came to mind. It was a source of inspiration. Landrum infused a blend of corn and rye whiskeys with lapsang souchong and two other Asian teas. He calls it Johnny Smoking Gun. Driscoll loved it. Both the noodle shop and Two James's tasting room serve it in cocktails and also neat with a “broth back.”Interesting? Yes. Unique? Sure. Innovative? Absolutely! But is it whiskey?That question sits at an intersection of art, craft, tradition, culture, law, commerce, imagination, taste—and probably...

Of course wood plays a huge part,” says Glenfarclas's brand ambassador George Grant, “otherwise we would all be drinking clearic.”That's true, of course, but for many years past, the majority of the scotch whisky industry has been content to employ bourbon casks to mature the majority of its new make spirit (or clearic). The casks are readily available, comparatively cheap, and add flavors that complement scotch, so everyone is happy. Again, speaking broadly, the relatively small amount of scotch matured in sherry casks can be used by the blender to add a touch of richness and depth to the final product. For all the ink spilled in blogs and magazines over single malts matured in sherry casks they make up a very small part of the market. While they excite enthusiasts and are the lifeblood of one or two brands, they can never account for more than a modest overall share, partly because there are simply fewer casks available and they are considerably more expensive to buy.So that...

The most popular whisky types—scotch, bourbon, rye, and others—dominate the discussion. But there's a world of overlooked whisky styles out there, just waiting to be discovered. They're made with unusual mashbills, barrel finishes, and even creative flavorings. So break out of your comfort zone, and explore the far side of whisky appreciation. Here's our guide for whisky lovers who choose to travel off the beaten path.Drink Me: Rice Whisky From JapanJapanese rice whisky is actually barrel-aged rice shochu—as opposed to unaged shochu that enjoys huge mainstream popularity in Japan—and is mostly produced in the country's southernmost main island of Kyushu. These esoteric whiskies present a fascinating style, not least because their production method is so unusual. “The foundation of rice whisky is the ko-ji kin,” explains Shigeruriku Fukano-san, fifth-generation distiller at Fukano Distillery, a family-run operation in the city of Hitoyoshi on Kyushu...

Grappa is often called brandy, but it really isn't. A traditional spirit from northern Italy, it's the invention of thrifty farmers who long ago began fermenting and distilling pomace—the skins, stems, seeds, and residual pulp left over after grapes have been pressed for winemaking. Over the generations, this simple agricultural product has been elevated to a higher plane—often to luxury status.While it's difficult to know exactly when grappa was first distilled, Francesca Nonino, a sixth-generation distiller whose family makes Italy's most famous grappa label, Nonino, dates it back to 15th century northeastern Italy. “Pomace was just considered the leftovers from winemaking and had very little value, but farmers who preferred not to waste anything understood its value—because it contains sugar and can be fermented and distilled,” she says. “Distilling at home was illegal, so these farmers stocked pomace and waited for a cloudy day or a storm to...

Whether you’re a fan of neat bourbon or scotch on the rocks, there’s a great whiskey (or whisky) cocktail you’ll love. We’ve got variations on classics including the Old Fashioned, Sazarac, Manhattan, Irish Coffee, this spin on the Rob Roy, and more, plus newer cocktails, like this Paper Plane makeover. 
Whether your whiskey preference is bourbon, rye, Irish, scotch, Japanese, or a world whisky, there’s something on our list for every palate. There are plenty of options for refreshing summer whisky drinks as well as fireside sippers and cocktails that are perfect for the holidays or winter months when you want to warm up with whiskey. Looking for special occasion whiskies? We have you covered with suggestions for Valentine’s Day, Mother’s Day, and beyond. Or check out these entertaining with whisky ideas.
Our list spans the flavor gamut, too, with options for those who like cocktails sweet or floral to spicy and complex...

There has been a revolution of sorts over the past few decades: More and more, consumers of spirits want to know what’s in the products they purchase and enjoy—and who makes them and where they are from. Provenance and production methods have become top-of-mind considerations for discerning drinkers.
The Tequila industry has long been a leader in standards that ensure quality. It is a protected D. O. spirit (denomination of origin), meaning it can only be made in Mexico, with Blue Weber agave, under tight regulations dealing with strength, age, and geography, among other considerations.
Today, though the term is widely discussed (and widely misunderstood), “additives” have become a frequent conversation topic.
That’s not a bad thing: Many producers are taking the opportunity to discuss the intentions behind how they make their spirit, as well as the balance of traditional and modern methods of production. “Additives” have long been...

[caption id="attachment_14487" align="alignright" width="300"] Jack Daniel's Legacy Edition 1[/caption]Have you noticed any new Jack Daniel's packaging lately? You may have seen a green-and-gold bottle on shelves, and soon there will be another special-edition design. Jack Daniel's Legacy Edition features Old No. 7 Tennessee whiskey bottled at 43% ABV and priced at $30. It's available for a limited time nationwide.JD's Tennessee neighbor, George Dickel, has announced a new product. George Dickel Bottled in Bond 13 year old is just what it says: 13 year old bourbon, made according to the strictures of the Bottled in Bond Act of 1897. It's for sale at Cascade Hollow Distilling Co. starting today, with expansion to California, New York, Texas, and the Southeast starting at the end of the month. And you're not going to believe the price (keep reading).Meanwhile, over in Kentucky, Woodford Reserve is releasing the 2019 edition of Batch Proof. The barrel-proof bourbon comes in at 61.6% ABV...

It's a Monday morning in January—high summer in the Southern Hemisphere—and the James Sedgwick Distillery in Wellington, South Africa is preparing for a scorcher of a day. The first employees to arrive flip on a thrumming extractor fan to clear the plumes of alcohol vapor pooling dangerously inside their sweltering warehouses, piled high with maturing Three Ships whisky. This is single malt, distilled from malted barley just like the whiskies mellowing in the many cool dunnage houses of Scotland, but it's also a world apart—literally and stylistically.Why Does Climate Matter?The British Isles, specifically Scotland and Ireland, are the traditional home of malt whisky. It's hard to imagine a more moderate climate. Average annual lows and highs in Glasgow are 36° to 66°F, a range of only 30 degrees. Humidity hovers all year between 70 and 90 percent. That slow and steady climate, coupled with the Scottish preference for the muted flavors of used barrels, makes it possible to...

Lockdowns and shelter-in-place orders continue throughout the world, impacting even whisky distillers and blenders, but since most of them are well-stocked with top-quality bottles, they're drinking quite well. So are whisky clubs, who are so intent on gathering—virtually—to enjoy camaraderie and great drams that several are increasing the frequency of their meetings. Many folks are enjoying cocktails at home as well, often thanks to DIY cocktail kits from both local bars and online delivery services.And even in this time, new whiskies are rolling out. The long-anticipated debut of Virginia Distillery Co.'s fully house-made single malt has arrived. Courage & Conviction hits shelves this month, priced at $75. The first batch of 9,600 bottles is named for the late company founder, George G. Moore.Buffalo Trace is launching the fourth release in the Old Charter Oak bourbon range. Old Charter Oak Chinkapin Oak is $70 and available in limited amounts.Chicken Cock has a new straight...

Perched high in the mountains or deep underground, they battle blazing heat or frigid cold, and toil in historic buildings or embrace futuristic design. Yet the one thing all these distillers have in common is that nothing will stand in the way of their quest to craft whiskies of distinction. Here's how 12 distillers from around the world make the most of their extreme situations. All are worthy of a taste, and most definitely a visit!Hot Stuff: Del Bac DistilleryWhiskey Del Bac (formerly Hamilton Distillers) set out to produce single malt with mesquite-smoked grain, but that's no easy task in the Sonoran Desert, where summer temperatures can reach 118 degrees and humidity dips below 5 percent.Incoming water must be cooled before mashing, fermenters require glycol jackets, and managing the malting process amounts to a tug-of-war between chilly mornings and searing afternoons. Throughout the day, weather can be erratic, as winter rains and monsoon storms in summer play havoc with the...

In the 1960s and ‘70s, with vodka ascendant and whisky sales tumbling, many brands started trying to make their whiskies more vodka-like, raising the proof off the still and lowering the proof in the bottle to make it lighter, less flavorful and “easier” or “smoother.” Today, with whisky riding a long growth curve, the situation is reversed: spirits that are typically unaged are being barrel-aged. Gins, mezcals, sojus—and yes, even vodkas—are acquiring a brown hue from time spent in a barrel, with an emphasis on new American oak and whisky barrels that impart flavors familiar to whisky drinkers.
Barrel-aged spirits of all sorts are, of course, nothing new. In the 18th and 19th centuries, any spirits that had to be transported were carried in wooden barrels, so some degree of barrel aging was virtually universal even if inadvertent. In the 20th century, Seagram’s Extra Dry gin was “rested” for a month in whiskey barrels as...

For many Americans, the Mint Julep they hoist on Derby Day each May celebrates the most exciting two minutes in sports, while simultaneously marking a seasonal farewell to whisky. Having satisfied the ritual of frosty silver cups and sugar-dusted mint leaves, many will soon push their bourbon toward the back of the bar, reaching for white spirits like rum and gin, until it's once again time to rake the leaves and relax by the fire. Of course, there are whisky cocktails that are suited for summer, standbys like fizzy Scotch Highballs or the Reagan-era Lynchburg Lemonade. But in order to really embrace whisky when the heat is on, we're searching for new recipes and rituals, irreverent though some may seem. These bartenders have bold ideas for the coolest ways to savor whisky this summer, straight through Memorial Day, the Fourth of July, and beyond.If You Like Piña ColadasJulia Momose, head bartender at GreenRiver in Chicago, credits a cocktail list that categorizes drinks by their raw...

There was a time in the not-too-distant past when merely asking for an ice cube in your single malt scotch was enough to get you tarred, feathered, and run out of town. Thankfully, the perceived rules have loosened. Drinking scotch, or partaking in any of life's finer pursuits, is today more about deriving pleasure however you darn well please than it is rigidly sticking with yesteryear's mandates. Join the revolution, with a full range of single malt scotch cocktails offering new ways to highlight, showcase, and ultimately enjoy the wondrous world of single malts.The Sanctity of Single MaltsThe perceived sanctity of single malts begins of course with the producers themselves. Many simply believed their scotch was far too good, too precious on its own merits to be wasted in a drink, and strived to create an elitist world outside of cocktails. That is, until it was clear that cocktails were helping to boost the good fortunes of competing categories such as bourbon and rye, and even...

It's a steamy Saturday afternoon at the Clinton Street headquarters of Nashville, Tenn.'s Corsair Distillery and the tasting rooms are hopping. In one, drinkers jockey for position at a small bar serving big beers like the 8.4% Applewood Smoked Gratzer or 7.6% Smoked Salt Gose, all crafted in the brewery portion of the ‘brewstillery,' while in a second, significantly larger room, a much greater crowd has gathered to partake of the distillery side's wide range of spirits.Sliding between the group of twenty-somethings beginning their stag party on a high note and a somewhat overly amorous couple apparently bent on enjoying their weekend to the hilt, I arrive at a sliver of bartop and behold the selection of bottles lining the shelves behind.‘Triple Smoke' reads one, which I assume—correctly, as it turns out—to be a whiskey made from malt smoked over a trio of different woods, while the next, ‘Quinoa Whiskey,' gives me greater pause for reflection. Could it really be made from...

Whisky production varies depending on the style being made, the country where it originates, and other factors, but the general process remains the same in most cases.

Malting
All whisky starts with raw grain that is either malted or unmalted. In the case of malt whisky, it is made from barley that undergoes malting to access its sugars: The barley is moistened and allowed to partially sprout, or germinate, which secretes an enzyme that converts the barley's starches to sugars. Germination is cut off when the barley is dried by heating. Most common in scotch whisky production. Other types, like Irish single pot still and bourbon are made using unmalted grains.

Mashing
The sugars contained in the grain must be extracted before fermentation, and this is done through mashing. The grains that are being used—like corn, wheat, or rye—are ground up, put in a large tank (called a mash tun or tub...

Canadian whisky is making a return to its historic roots. On February 14th, 2018, New Orleans-based Sazerac Company announced it was distilling in the historic Montreal neighborhood of Old Montreal—the very cradle of Canadian whisky. It was in Montreal that early Canadian distillers began making spirit from grain, rather than the then-dominant molasses. And now, with the opening of Old Montreal Distillery, whisky spirit is flowing in the city once again.The distillery was established in the 1920s as Meagher Distillery, producing liqueurs and later genever. After several decades under the majority ownership of Dutch spirits firm DeKuyper, for the past 20 years or so, the distillery has been used by Sazerac for blending and bottling its Canadian whisky brands such as Caribou Crossing, Silk Tassel, and High River. In 2011, Sazerac bought the plant outright. They have not yet decided whether a pot and column still from the DeKuyper years will be brought back into service.However, with...

In an industrial section of Los Angeles, a fantasy jungle grows inside a warehouse. Populated by animatronic topiary dinosaurs, talking plastic parrots, and an autonomous AI personality named Tessa, this steampunk theme park houses Lost Spirits Distillery. Here, ideas about whisky—and whisky itself—are deliberately challenged, broken apart, and remade.Lost Spirits founder Bryan Davis ushers me aboard a flat-bottomed wooden boat, which he pilots through darkness filled with simulated thunder and wind, toward an “island” of tiny fermenters and pot stills topped with dragon heads. Here, behind a heavy wooden door, in a starkly bare room, futuristic-looking devices emit otherworldly bright light, while hoses snake like tentacles to the ceiling. It all appears too outlandish to be true, but Davis has a slightly mad twinkle in his eyes and chuckles as he tells me, “One thing you'll catch as you go through this: all the jokes are real.” It would be easy to dismiss Davis as a...

Scotch whisky guides typically slice the country into neat regions: Highlands, Lowlands, Speyside, Islay, Campbeltown, and other Islands. But fans of Scotland's coastal malts prefer life on the edge, much like the distilleries that cling to Scotland's wild perimeter, with its thousands of miles of coastline encompassing long sandy beaches, rugged cliffs, sheltered coves, and deep blue estuaries that convey the outflow of rivers to the ocean. Their whiskies run the gamut of flavor, from fiery, elemental smoke bombs to sumptuously smooth charmers, yet find a common bond in their affinity with the sea. Whether a wisp of briny ocean spray, reeking to the rafters with iodine, or as lip-smackingly moreish as a giant pretzel, each sip is a compelling case that Scotland's coast is a whisky region unto itself.6 Highly Rated Single Malts from Scotland's Coastal RegionsIt's impossible to ascribe the saltiness to any single factor. As the casks breathe in the sea air, distillers with warehouses...

Islay whisky, draped in the aromas of burning peat, may be the world's best known smoky spirit, but smoke in a bottle is also available from a much different terrain and climate on this side of the Atlantic. The mezcals distilled in the mountains of Mexico deliver smoke that comes not from peat, but from wood.Mezcal has long lived in the shadow of tequila, another agave-based spirit, and was once even disparaged as an inferior substitute. But the United States is awakening to what the people of Oaxaca and a number of other Mexican states have long known: mezcal is largely a farm-to-bottle spirit offering complex charms and artisanal aesthetics. In contrast to corporate tequila, mezcal is a cottage industry in which folk distillers use antique equipment to craft unique spirits that reflect their own village.Despite its humble roots, mezcal shipments to the U.S. have quadrupled over the last five years and selections are proliferating on store shelves. Casamigos, the tequila company...

Update 4/13/21: The Spirit Hub Independent Distillery Preservation Fund is now accepting grant applications from independent distillers. Those that qualify will be able to apply for up to $5,000 in funding. Applications can be found on the Spirit Hub website.It has been a particularly difficult year for craft distilleries, as the closure of tasting rooms, bars, and restaurants due to COVID-19 has significantly impacted their revenue streams. In response, e-commerce site Spirit Hub has announced a new nonprofit organization to provide financial assistance to independent craft distillers via grants. The Spirit Hub Independent Distillery Preservation Fund is governed by an independent board of craft distillers and other alcohol professionals, with Kent Rabish, founder of Michigan's Grand Traverse Distillery, serving as board president.“It seems there's been a number of things happening in the marketplace that are going to make things a little more difficult and have made things more...

When touring northern California, it's not grain that comes to mind, but grapes. A mere hour north of San Francisco lie Sonoma and Napa Counties—home to over 1,700 wineries and the crown jewel of American wine, Napa Valley. While picturesque wineries and verdant vineyards are the main draw, craft distillers have staked their claim in wine country too, and are offering up something different for the wine-loving masses.
Making your way to Sonoma, Napa, or beyond from San Francisco, the closest major transportation hub, is not too difficult—just hop in a car and hit Highway 101, wine country's main artery. In an hour's time, you'll find yourself surrounded by lush expanses of vineyards, and quick trips off the highway will also take you to a number of distilleries. One of the first is Sonoma Distilling Co. in Rohnert Park, a small city with redwoods, creeks, and distant mountain views located on the doorstep of Sonoma County. The distillery is housed in a modern...

Port Ellen, Islay’s legendary silent distillery, is silent no more. The newly built Port Ellen Distillery reopened on March 19th on the whisky isle’s south coast. The distillery closed in 1983, part of a wave of closures across Scotland that year, though the twin pagoda roof and much of the original warehouse were preserved. The distillery first opened in 1825 but was closed for much of the 20th century, having fallen silent in 1930, before being refurbished and reopened in 1967, only to cease operating again after just 16 years. Revered for its smoky character by collectors in the four decades following its demise, the modern Port Ellen Distillery will be dedicated to exploring this smoky profile from every angle.
Port Ellen is designed to be a carbon-neutral distillery, with an impressive new stillhouse with floor-to-ceiling windows offering life-affirming views to those inside and out. There stand the Phoenix stills, a pair of large onion-shaped copper pot stills...

Country clubs have plenty of activities to offer, such as golf, fine dining, tennis, and swimming. But how many can claim to have their very own whisky club? Palm Desert, California’s The Lakes Country Club certainly can do so. 
The Lakes Spirit Society is this country club’s attraction for whisky drinkers. The society's meetings take place monthly from November to April on the grounds, with Palm Desert’s scorching temperatures compelling the group to adjourn for the hot months.  
First christened as The Lakes Whisky Society, this group was founded by Mark Ovitz in  2016. Mark, who still serves as acting president, founded the society as a practical solution to his spirits-buying habits. “I woke up one day and I thought ‘Wow, I’m buying a lot of [whisky]. Wouldn’t it be fun if I could get a group together, we all chip in, and buy the spirits to taste together?’ that way I wouldn’t...

Bottled in bond bourbons have made a huge splash recently—take Whisky Advocate's 2019 Whisky of the Year George Dickel 13 year old Bottled in Bond, for example. Bottled in bond whiskeys aren't limited to just bourbon, though. As long as the whiskey—or any other spirit, like brandy—is produced according to the Bottled in Bond Act of 1897, it can be labeled as such.A bottled in bond whiskey must be produced in a single distilling season by a single distiller, aged in a U.S. bonded warehouse for a minimum of 4 years, and bottled at 50% ABV. Any style of whiskey can be bonded as long as it meets those regulations—and to that point, many bottled in bond ryes have emerged over the last few years. One of those ryes, New Riff Bottled in Bond, even made our 2019 Top 20, earning the No.-17 spot.While the whiskeys on this list share many qualities due to bottled in bond regulations, and the fact that most are rye, there's also rich variety represented. These bottles hail from several...

Strap in, because there's a whole lot of new whisky headed your way.First up, Four Roses has unveiled the 2020 Limited Edition Small Batch. Details on the recipes used are below. With a recommended price of $150, there are 14,040 bottles available.Buffalo Trace will release limited amounts of Blanton's Straight From The Barrel starting this fall. Previously only available overseas, the whiskey has a recommended retail price of $150.Ardbeg is rolling out the 2020 release of 19 year old Traigh Bhan. The whisky is priced at $300 and available in limited quantities.GlenDronach's latest whisky in partnership with the Kingsman movie franchise is a 1989 vintage. It's priced at $1,299, with just 3,052 bottles available worldwide.Bardstown Bourbon Co. is releasing a bourbon finished in Copper & Kings Destillaré orange curaçao barrels. There are 3,000 bottles available, priced at $125.Pinhook is launching its flagship Bohemian bourbon, distilled at Castle & Key. The whiskey is widely...

With hundreds of years of history behind it, scotch whisky has evolved significantly over time. Long gone are the days of waterwheels, supplanted by the electrical grid, and the worm tub, though still in use at a handful of distilleries, has disappeared in favor of more efficient condensers. While stills were originally heated over open flames, that method has been replaced by internal coils or external heating systems, which are safer and easier to operate. Floor maltings, once a fixture at every single malt distillery, were mostly torn down or converted to warehousing once commercial malt became cheap and widely available.Yet a few distilleries still cling to the old ways, as altering production methods can have an impact on flavor. Glenfarclas famously attempted to phase out direct-fired heating in 1981 and quickly switched back, as the resulting new-make spirit was too different from what had been produced before. A handful of distilleries, including Balvenie, Highland Park, and...

In its Fine Wine & Rare Spirits sale on February 16th in Massachusetts, Bonhams Skinner sold 391 whisky lots­–or 90% of its 436 lots on offer—for a total hammer price of $345,820. The sold lots totaled 628 bottles of whisky, making an average hammer price of $551 a bottle. The 45 unsold whisky lots were worth $60,800–$87,950 and a further 19 whisky lots were withdrawn from sale.
The Bonhams Skinner sale’s highest hammer price was the Berkeley Hundred 10 year old, a commemorative edition distilled and bottled by Stitzel-Weller Distillery, which fetched $12,000. American whiskey outperformed scotch with sell-through rates of 92% versus 85% respectively. At $11,000, a bottle of Glenfarclas 1955 50 year old was the highest hammer price for a scotch whisky. From Japan, the winner was Nikka Taketsuru 25 year old ($1,800), while Knappogue Castle 1949 30 year old ($1,300) topped the Irish tables, Crown Royal Cask No.16 ($600) was the Canadian winner, and...

The return of Michter’s 20 year old bourbon after being away for two years was certainly the highlight of the week, although getting hold of a bottle of this limited release will prove to be a challenge as always. The 20 year old's arrival came just in time for WhiskyFest New York on Wednesday night, where it was in high demand. Elsewhere among the new  American whiskey releases, Tattersall has two limited edition bottled in bond expressions, while Colorado’s Laws offers two cask-finished bourbons. Other new announcements feature Pendleton, Hidden Barn, and Wyoming Whiskey.
In scotch, Johnnie Walker Blue is out with its Lunar New Year release to commemorate the Year of the Snake, while Macallan has two new whiskies in the fourth edition of its Harmony Series, which this year celebrates Macallan’s use of oak. And finally, from Ireland, Teeling has released another of its aged whiskeys, this one a 24 year old.
Michter’s 20 year old...

The phoenix is a mythological bird that rises from the dead, like the story of Four Roses Bourbon at age 135.
To arise, a phoenix must die, of course, but Four Roses didn’t just die. It was murdered.
Four Roses was born in 1888, in Atlanta. Paul Jones moved the business to Kentucky a few years later and Four Roses became an international success as a Kentucky straight bourbon. After the founding family sold it to Seagram Company Ltd. in the 1940s, Four Roses was converted into an American blended whiskey.
A Canadian distiller, Seagram made blends in Canada and thought that was what we should drink down here too. For Seagram owner Sam Bronfman, it was an article of faith. “Distilling is a science. Blending is an art,” is probably his most famous quote.
Seagram made blends in different grades, based on the ratio of straight whiskey to nearly-neutral grain whiskey, very much as Scottish merchant blenders had done since the early 19th century. Under...

Around 2007, liquor store owner Ryan Maloney had a Pappy Van Winkle problem: He had too much of it. “We did TV commercials showing off our single barrel picks, including a handpicked 15 year Pappy,” Maloney recounts. “It would just sit in our store, gathering dust.”

Maloney’s store, Julio’s Liquors in Westborough, Massachusetts, was among the first in the nation to work with Sazerac, producer of Pappy Van Winkle, on a single barrel program, and was subsequently offered barrels of 12, 15, 20 and 23 year old Van Winkle. “I wasn’t thrilled with the 20 or 23—too much wood spice for me,” Maloney says. “They were higher priced, too; I think the 15 was about $65 and even that was expensive for bourbon then.”
Today, those apex bottles would be gone within minutes, just like some of the more than 60 barrel picks now sold by Maloney each year. When bourbon sales began to explode after 2010, demand for...

Ever find yourself in a whisky cocktail rut or too settled into the comfort zone of the familiar Old Fashioned and Manhattan? There's an easy way to break free: substitute a different spirit in place of whisky and see how it tastes. It may seem sacrilegious, but many bartenders are experimenting this way—and the results are delicious.“We stand in front of walls of liquor every day with some bottles that hardly get touched. It's a matter of time before a bartender wonders what something would taste like with another ingredient,” says Michael Toscano, head bartender at Dante in New York City. “Sometimes you're just curious. It can also be a fun challenge to work with ingredients you don't use very often.” While not every experiment is a hit, many times the mad scientist approach of mixing and matching leads to cocktails that rival the original.To mix it up at home, there aren't many hard and fast rules. Robert Freeman, bar consultant in Savannah, Georgia suggests dipping your...

Since William Grant & Sons Ltd. acquired Ireland's second-best selling whiskey, Tullamore Dew, in 2010 there has been significant activity around the brand.William Grant & Sons gave the Tullamore Dew range of triple distilled blended whiskeys containing Irish grain, single malt, and pure pot still spirit a thorough makeover, rebranding them as Tullamore D.E.W. The company also added a number of new expressions, including Phoenix, which boasts a higher proportion of pot still whiskey and more sherry-matured spirit than usual. Most recently, Tullamore launched 14 year old and 18 year old single malts, bringing a whole new dimension to the range, which previously only contained a 10 year old single malt.According to Grant's master blender Brian Kinsman, “These are exactly the same triple distilled single malts that we use in our blends, only older. We source them from Bushmills distillery and each spends time in bourbon, sherry, port, and Madeira casks before being brought...

We all know and love Islay and its eight distilleries, but look around; Islay is only one of Scotland's distilling islands. A scan of a gazetteer reveals another eight whisky distilleries spread across seven islands, each with their own distinctive identities, some old, some very new. Both Tobermory on Mull and Highland Park on Orkney date back to 1798, whereas newcomer Isle of Harris Distillers opened in October 2015. And, where mighty Talisker and Caol Ila measure their annual production in millions of liters, the tiny stills at Abhainn Dearg trickle out just 10,000 liters a year. Such are the contrasts we find in island life. So let's start this tour with the only distillery on Arran, the largest island in the Firth of Clyde. Arran is a favorite of Glasgow vacationers for its easy access, benign climate, and, because of its varied topography, known as ‘Scotland in miniature'—except that until 1995 it lacked a distillery. Thankfully, this was remedied by Hal Currie, a former...

We are all susceptible to using color to prejudge whiskies. Long before we experience the aromas and flavors inside the bottle, our brain has already processed the visuals; it's made up your mind. Once mature, whisky typically ranges between the color of pale straw to deep mahogany. It starts as colorless, new make spirit, as it's the cask that imparts this spectrum of natural hues over the years. We can't help ourselves; invariably, those rich, dark tones appear a more attractive prospect than a lemon-tinted bottling. Given the choice, wouldn't we rather bask in the glowing amber skies of an ocean sunset than shiver in the undernourishing rays of a winter morning's first light spilling over cold ground?In the age of Instagram heroes and digital consumerism, naturally darker whiskies stand out from the crowd; more clicks, more likes, more sales, more bids. Whisky producers know this too. Why do you think Glenrothes ditched those solid tubes from the 1990s in favor of open frames that...

A truly exceptional whisky requires time, patience, and a lot of tasting along the way. You can't make it if you don't love drinking it. Indeed, for most whisky makers, sampling spirit is much less a chore than it is a cherished perk of the job. But even master distillers enjoy an occasional break from the brown stuff. When they're not enjoying the fruits of their own labor, you'd be surprised at just how varied their tastes can be. Whisky Advocate tracked down a number of off-duty distillers to reveal what they were hiding in the mug.David Stewart, Balvenie Winemakers are fond of saying, “It takes a lot of beer to make wine,” and it seems the truism applies to whisky makers too. “I'm a great fan of Guinness and this is what I would generally order when I'm in a bar with my friends or colleagues. I enjoy a beer with a lot of flavor and complexity,” reveals David Stewart, malt master of Balvenie Distillery. The industry legend, who has a 50-year pedigree at Balvenie and...

New whisky abounds from all across America this week—plus a couple of scotches.First up, Ardbeg’s annual limited-edition bottling has been revealed. Ardbeg Grooves includes whisky matured in red wine barrels with heavily charred, grooved staves, which allow for increased wood contact. As in years past, the whisky is first available to Ardbeg Committee members outside the U.S. at a higher proof, with a 46% ABV version rolling out to coincide with Ardbeg Day (this year on June 2nd).Several new craft whiskeys are launching. Colorado’s Woody Creek Distillers is debuting its first bourbon, a 4 year old whiskey that will be widely available wherever Woody Creek is sold. Also four years old: a new bottled in bond rye whiskey from Spirit Works Distillery in Sebastopol, California. We tip our hats to craft distillers that can release 4 year old whiskey!Not yet 4 years old, but still on theme: Pennington Distilling Co. in Nashville has a new "four-grain" whiskey that blends its bourbon...

Scotland is undergoing a rye renaissance that has spiced up the debate about what can and cannot be produced in a Scotch whisky distillery. At least eight distilleries including Bruichladdich, InchDairnie, and Lone Wolf have been experimenting with rye, and while the spirit is aging in casks, distillers are busy scrutinizing the rules to work out how they can bottle it without falling foul of the Scotch Whisky Regulations, which dictate what can and cannot be labeled as scotch.Single malt Scotch whisky must be produced from 100% malted barley and must be distilled on a pot still, while single grain Scotch whisky is usually made from a mixture of malted barley with either corn or wheat, though any grain can be used. The historical record indicates that distillers in Scotland were using rye in the 18th century, with greater quantities used to make grain whisky in the 19th and 20th centuries. Rye is not a major crop harvested in the UK these days, but rye plantings have increased thanks...

Bourbon is required to rest in new oak vessels, and the oak-forward flavors the barrels impart are a hallmark of this American whiskey. Scotch whisky distillers traditionally mature their whisky in the second-hand vessels that once held bourbon or sherry, which eliminates the astringency of fresh wood. However, some scotch producers are being wooed by new oak casks, frequently dubbed “virgin oak.” While a few scotches are matured entirely in virgin oak, often times virgin oak casks are used in combination with traditional used casks or applied only for a brief secondary maturation known as finishing.11 Great Scotches Aged in Virgin OakNew charred oak imparts a flood of color and flavor that can give the initial impression that a spirit is older than it really is. Benromach Organic is aged in new oak and bottled between 5 and 6 years of age, but the whisky's color resembles that of scotch aged in sherry casks for 12 years or more, according to Keith Cruickshank, Benromach's...

Irish whiskey lovers are luckier than ever. More blended Irish whiskeys have appeared in the last five years than in the previous 50. The transformation of blended Irish whiskey from a lifeline thrown by the few surviving distillers of Ireland to the life force driving forward one of the most thrilling whiskey-making nations is a truly remarkable feat. Irish pot still whiskey and Irish single malts deserve the love of aficionados, but for Ireland, the blend is savior, champion, protector, hero, and guardian angel.Learn Everything You Need to Know About Irish WhiskeyUnlike their Scottish counterparts, Irish blenders often work with whiskeys made under their own roof, which originated out of necessity given the dearth of Irish distillers throughout the 20th century. Furthermore, Irish blends can be made from any combination of the three distinct styles of whiskey produced in Ireland. This differs profoundly from blending in Scotland, where blenders combine just two styles, but many...

Rock and rye is every bit as peculiar as its name portends—a blend of citrus and rye whiskey sweetened with crystallized sugar, sometimes known as rock candy. But what's even more unlikely is the sudden surge of interest in this whiskey liqueur with 19th-century roots. Spawned by the introduction of Hochstadter's Slow & Low in 2013, more rock and rye revivals are joining the ranks of the few remaining holdouts, like Leroux, Mr. Boston, and Jacquin's.
Oddly enough, rock and rye's first role was as medicine. By the late 1870s, virtually every pharmacy in the nation was stocking their shelves with some proprietary recipe, often promoted as a sort of cough syrup. As a medicine, rock and rye was taxed at a lower rate than liquor, adding to the potential profit. In 1883, the drink was finally reclassified as a distilled spirit. According to the Alcohol and Tobacco Tax and Trade Bureau definition, rock and rye has a minimum 25.5% alcohol by volume, must be made with rye...

A new distillery in the heart of Edinburgh is testing the limits of whisky flavor. Officially opening on July 30 with whisky production starting in August, Holyrood Distillery has a focus on innovative production processes and pushing the bounds of what's expected for scotch.The brainchild of Rob Carpenter—who, along with his wife Kelly, founded the Canadian branch of the Scotch Malt Whisky Society—Holyrood sits in the shadow of the eponymous park, housed in a former railway goods shed dating back to the 1830s. Co-founded by former Macallan master distiller David Robertson, the distillery will produce single malt whisky alongside a range of gins and gin liqueurs. It aims to become one of Edinburgh's top tourist destinations, benefiting from its central location near Edinburgh Castle and the bustling Waverley train station.Holyrood is one of a few new single malt distilleries setting down roots in the Scottish capital, which was once a bastion of whisky production, although its...

The majority of whisky barrels are mass-produced, utilitarian items—ready-to-wear in fashion parlance. But sometimes, you want to dress your whisky in something custom, much like a bespoke suit is made to the customer's exacting specifications, with particular finishing touches like a ticket pocket, turnback cuffs, or horn buttons. Distillers ordering bespoke casks are looking for the same sort of custom tailoring from their cooper, as they aim to make new discoveries, expand the boundaries of flavor, and turn heads. Rather than chasing fashion, bespoke casks can embellish a whisky with a style all its own.Hip to be SquareThere's something wonderfully spherical about the word ‘cooper.' Write it down and feel how all six letters require a curving, looping motion of the hand to form the letters. Like visual onomatopoeia, the word evokes the roundness of wooden casks. So when Swedish master cooper Johan Thorslund was challenged to build a square cask, he couldn't resist.The challenge...

Zuidam Distillery's Patrick van Zuidam is well aware of rye's reputation as a troublesome grain. “Basically, you end up with 10,000 liters of wallpaper paste,” says the Dutch master distiller, referring to rye's tendency toward ‘stuck mash' and frenetic foaming during fermentation. But van Zuidam and a rising number of global distillers refuse to let such challenges deter them from rye's irresistibly flavorful results. “Rye has that special earthy spiciness that connects you directly to the grain and to farming,” says van Zuidam, “If the end result wasn't so special, I wouldn't touch rye ever again.”As one of Europe's leading proponents of rye, van Zuidam notes that it is not so much a new grain as an old one. “There is heritage in the grain: rye has always been a major part of distilling in the Netherlands, though mostly for genever. Rye was cheap and easy to grow, even on very poor sandy soils. It doesn't need much to grow, apart from a bit of rain and sunshine at...

In a week that's seen more upheaval and distress than even the preceding three months could have prepared us for, at least one thing remains steady: whisky. And even though it seems less important than the swirl of events happening in the world, whisky can still play a role in our lives. If you're eager to support Black-owned businesses, consider buying a whisky made by one of these producers. Or donate to the GoFundMe set up by Chris and Shanelle Montana of Du Nord Craft Spirits, whose Minneapolis distillery was damaged last week; they've received such an outpouring of support that they're giving away the funds to other local minority-owned businesses.This week is light on new releases, but there are a few. First up, That Boutique-y Whisky Co. is offering a tasting pack of four single malt scotches (50 ml each) from distilleries whose whisky usually goes into blends: Teaninich 11 year old, Auchroisk 12 year old, Linkwood 10 year old, and Dufftown 10 year old. Those who purchase the...

Lots of new whiskies are coming out this week, but first, some quick updates on existing brands: Fistful of Bourbon, the blend of straight bourbons produced by William Grant & Sons master blender Brian Kinsman and blender Kelsey McKechnie, is now available nationwide. It launched two years ago and up to now was limited to Texas.George Remus bourbon, which is made by MGP, is now offering a single-barrel program for retailers. There's a list of participating stores if you'd like to find one near you.O.Z. Tyler Distillery in Owensboro, Kentucky has rebranded as Green River Distilling Co., the historic name connected with the company's DSP (distilled spirits permit). When the distillery launches its own-make whiskeys at 4 years old, they'll bear the Green River name.On to this week's new releases. First up, Hudson Whiskey has rebranded its core lineup and launched new packaging, and a new finished rye. Prices are lower than they used to be, and the liquid is apparently more...

Where a whiskey ages has a big impact on its flavor, with temperature, humidity, and seasonal changes all contributing to the maturation process. While it's taken for granted that barrel warehouses should be on land, that certainty doesn't hold water for Hank Ingram, the creator of O.H. Ingram River Aged straight whiskey.With a passion for rivers and a penchant for whiskey, it makes sense that Ingram, founder and proprietor of Nashville, Tennessee-based Brown Water Spirits, would come up with an unusual way of aging the spirit that harnesses the water's temperaments. “I had the idea of what would happen if we put a barrel on a barge,” he says. “My history is in the barge business, and we always refer to the river as brown water. The whiskey is brown water, the river is brown water—it kind of just came to me.”On Oct. 9, Brown Water Spirits launched its first release, O.H. Ingram River Aged straight whiskey. The blend of bourbon and rye aged for 3 years in a “floating...

There's a brand-new issue of Whisky Advocate out now, and it's all about BIG whisky: big proof, big prices, big production, and more. Pick up a copy today, and subscribe to receive new issues even before they hit newsstands.On to the week's new releases. Wild Turkey has unveiled its latest limited-edition bourbon, a 2003 vintage of Russell's Reserve. Priced at $250, there are just 3,600 bottles available.Macallan is launching the newest entry in its Fine & Rare series, distilled in 1993. Just 256 bottles are available, priced at $18,000 each.Jack Daniel's has unveiled the latest Tennessee Tasters' Selection, a Tennessee whiskey finished in Jamaican allspice barrels. With 24,000 half-size bottles for sale mainly at the distillery, the price is $40.Compass Box has created a limited-edition version of Peat Monster to celebrate the company's 20th anniversary. Peat Monster Arcana is priced at $95, with just over 8,300 bottles available.Aberfeldy is launching another limited-edition...

We first reported on Brother's Bond bourbon, the new whiskey from actors Ian Somerhalder and Paul Wesley, back in January, and as of this month, the four grain whiskey has wider availability. We spoke to Somerhalder and Wesley about the friendship that led to this whiskey's creation.As for new whiskies this week, there are plenty from all around the globe. Michter's is releasing its annual 10 year old bourbon. Priced at $150, it is highly limited.Kentucky's New Riff Distilling has a 6 year old malted rye available in-state for now at $60.The Singleton is releasing its oldest whisky to date. There are just 235 bottles of 54 year old single malt available worldwide, priced at $40,100.Even more limited is Midleton Very Rare Silent Distillery Chapter 2 with just 70 bottles going for $45,000.Tullibardine is introducing two new single malts to the U.S., a 12 year old for $45 and the no age statement Artisan for $30. Both are widely available.Independent bottler Gordon & MacPhail has...

Most single malt distillers are specialists: They aim to do one thing well. Enter Loch Lomond, a whisky wonderland that produces multiple styles and profiles—including both single malt and grain—under one roof. On the single malt side, Loch Lomond starts by using unpeated malt, as well as heavily and medium-peated malts. Fermentation includes four types of yeast, running a whopping 92 hours—double the time of many other distilleries—to allow for secondary fermentation, which generates complex esters.But it's the stills that work the most magic. Loch Lomond has traditional swan-necked stills, as well as unique, straight-necked stills—pot stills with columns on top. “They're more flexible,” says distillery manager Derrick Smith. “They give you a clean spirit.” With a straight-necked still, Smith can dial into specific ABVs when condensing spirit, bringing out different congeners and flavor molecules. Thus Loch Lomond makes eight styles of single malt spirit...

Last summer, scotch whisky distillery Rosebank restarted production after being closed for 30 years. Now comes the opening of a new, state-of-the-art visitor experience. Based in the Lowlands town of Falkirk on the banks of the Forth & Clyde canal, Rosebank is midway between Edinburgh and Glasgow—less than an hour’s drive from each. Falkirk is home to the Falkirk Helix, an ecopark whose attractions include The Kelpies, and the Falkirk Wheel, a giant, wheel-like boat-lift connecting two canals that’s an engineering marvel. Now Rosebank Distillery can be added to the list of Falkirk’s attractions.
Although owner Ian Macleod Distillers filled the first cask of the new era with triple-distilled Rosebank new make on July 18th 2023, the distillery wasn’t open to the public until this month. Three levels of tours are offered and range from $32–$385, with the higher priced experiences including tastes of mature Rosebank whiskies bottled by...

The still room at Stauning is silent.
Copper gleams in the morning light. Rows of stills —24 in total—stand in neat lines, like sleeping instruments waiting for a conductor. But there’s no heat in the coils. No sound of bubbling wash. No spirit dripping into the safe.
Stauning still sells whisky. Its warehouses are stocked, the brand remains strong, the whisky is flowing—into glasses, not stills. But what is a whisky distillery that no longer distills? That’s a difficult question. A distillery can stay alive on cask sales for a while. But when the spirit isn’t being made, it’s like a heart that’s stopped beating—waiting for revival or reality to sink in.
This isn’t a story of failure. But it is a story of reckoning, one that says as much about the state of craft whisky today as it does about Stauning itself. At its center stands Hans Martin Hansgaard, one of nine co-founders and reluctant witness to a dream in...

The biggest whiskey news of the week came yesterday when Beam Suntory announced the debut of Legent, a new bourbon made by master distiller Fred Noe and master blender Shinji Fukuyo. We have full details below and in an in-depth article where both men discuss how they created the special blend.[caption id="attachment_13597" align="alignleft" width="300"] New packaging for Knob Creek[/caption]Beam Suntory also unveiled new packaging for Knob Creek. The updated look is a bit sleeker and more polished than before, but the whiskey is the same big, bold bourbon and rye.Diageo announced that it will release whiskies from the shuttered Port Ellen Distillery in the new Untold Stories series. The first bottling, Port Ellen Untold Stories: The Spirit Safe, is 39 years old. Just 1,500 bottles are available, priced at at £4,500; none are coming to the U.S., although online ordering is available through The Whisky Exchange.An aged single malt scotch you can actually get stateside—although it...

If you missed our big announcement on Monday, check it out: We're bidding a grateful farewell to executive editor Jeffery Lindenmuth and welcoming in his place David Fleming, a longtime member of the Whisky Advocate blind tasting panel and experienced whisky writer. This doesn't mean any big changes are coming to Whisky Advocate; we'll still be bringing you the latest news, insights, reviews, and other whisky content in print and online.Speaking of latest news, on to the week's new releases. First up, The Last Drop has unveiled its second bourbon release, a whiskey distilled in 1980 at what is now Buffalo Trace Distillery. There are 240 bottles of the 20 year old bourbon available, with a recommended price of $4,600.Islay's Bruichladdich is rolling out the latest edition of Black Art, distilled in 1994. The single malt scotch is priced at $450, with 12,000 bottles available.Bruichladdich neighbor Kilchoman Distillery is launching two new single malts: Fino Sherry Matured ($130;...

Once bourbon is ready to move from barrel to bottle, that barrel is up for grabs—since under U.S. law bourbon can be aged only in new oak. There's a long tradition of distillers in Scotland, Japan, and Ireland buying used bourbon barrels to mature their whiskies, but more recently a bourbon barrel's life has expanded well beyond whisky. “The great thing about bourbon barrels is their versatility,” says national educator for Don Julio tequila Jorge Raptis. “They've become popular for aging a variety of products—even cooking sauces and chocolates—but most notably other spirits outside of whisky.”Indeed, oak-aged expressions can be found for nearly every spirits type. In rum, there's Don Papa from the Philippines, Santa Teresa 1796 from Venezuela, and Mount Gay from Barbados, to name just a few. Tequila is similarly abundant in oak-aged expressions from brands including Don Julio, Lunazul, Ocho, Espolòn, and more. Even typically unaged spirits are getting in the game...

The name might sound off-putting, but the worm tub is a traditional part of the whisky making process. In earlier times, this old-school condensing method was used by distillers far and wide, but advances in technology have made it far less prevalent than it once was. And yet, surprisingly, a number of distillers remain loyal to the worm tub.
What Is a Worm Tub?
Worm tubs are an old type of condenser. They consist of long and winding copper piping—called “worms” because of their snakelike appearance—housed inside a giant wooden tub filled with cold water. As the wash comes to a boil in the distilling process, its vaporized liquid rises up the neck of the still and into the lyne arm, the long pipe at the top of the still. From there the vapor runs through winding pipes submerged in a cold water tub, a process that cools it into liquid before it goes into the spirit safe. Regular condensers turn that process inside out: the vapor instead travels from the...

Denver was one of the birthplaces of the craft brewing movement, which led to craft distilleries, some helmed by pioneering brewers. The city boasts some of the nation’s oldest craft distilleries, with an unusually strong focus on whiskey compared to other spirits, especially American single malt. But, from distilleries to bars with elaborate cocktails, Denver covers all the bases and is arguably the nation’s best big city for whiskey lovers. It’s also quite affordable.
Making Denver even more appealing is a reliable international airport with non-stop flights from around the country and the world. It has the best public transport connection to downtown of any U.S. airport, with direct rail service into the city’s Union Station, the heart of downtown, at just $10 for the 37-minute ride. Once there, most top bars, restaurants, hotels, and distilleries are nearby—some walkable, and none more than a short rideshare away. For sports fans looking to double...

It's a historical fact you probably didn't learn in school: in addition to leading the Revolutionary Army to victory over the British and serving as our nation's first president, George Washington was also a distiller who made rye whiskey. Ten years ago, his distillery at Mount Vernon reopened after extensive restoration, and today you can visit, see the historical distilling process in action, and get a taste of that rye whiskey.Even better, George Washington's Rye Whiskey has now been officially named the state spirit of Virginia, thanks to a bill signed on April 23rd by Governor Terry McAuliffe. He also signed a bill that allows Virginia distillers to sell their products at in-state festivals, a move that will make it easier for whiskey lovers to get their hands on locally made products. George Washington's rye, however, will be hard to find: the distillery makes it in small batches and sells it on-site only.While many people think of bourbon as the quintessential American whiskey...

It was the Friday before spring break. School was nearly out and the suburban soccer moms bustled into my neighborhood liquor store, filling their baskets with everything from chardonnay to schnapps. They cluttered the walkways, keeping me from my precious aisle, when one of them grabbed a bourbon from the bottom shelf and said out loud, “I don't know what that means.” A liquor store worker heard her whiskey distress signal and replied, “Oh, it's not small batch.” He then upsold her on a bottle three times as expensive as the $15 Heaven Hill Bottled in Bond 6 year old she'd inquired about.I assumed she was referencing the term “bottled in bond” with her question. Outside of whiskey geeks, does anybody really know what this means; that it is a piece of historic government legislation? Today your average liquor store's American whiskey section is filled with labels containing unregulated terms such as small batch, single barrel, and handcrafted. The tiny words “bottled in...

Avisit to Islay and Jura is the ultimate adventure for the single malt scotch lover. Islay, Queen of the Hebrides, and her world-class whiskies have come to represent Scotch whisky for so many minds and palates. We love those assertive, uncompromising, smoky single malts bristling with machismo, and we revel in their unpeated drams that produce soft, rich Hebridean beauties bursting with personality. These whiskies ignite passionate dedication and near-religious fervor at times, leading some to commit spectacular acts of single-minded devotion that no other whisky producing area can rival. They are unmatched. No spirit distilled anywhere else in the world is a substitute for Ardbeg or can be taken as a proxy for Laphroaig. If you're the kind of person who likes to suck the marrow out of life, then simply nothing else will do.Both islands face the teeth of forceful Atlantic gales through the winter, and bask in the welcoming relief of the Gulf Stream climate in the summer months (well...

It's no secret that there's been an explosion of new craft distilleries across the United States in the past decade. The exact figures are difficult to pin down, with the Distilled Spirits Council reporting 750 “micro distilleries” in 2015, up from 92 in 2010, and the American Craft Spirits Association (ACSA) tabbing a total of 1,280 “active craft spirits producers” in 2015. The American Distilling Institute (ADI) predicts an additional 1,000 net entrants in the craft distilling industry over the next five years. Perhaps even more intriguing is that certain geographic areas have become hot spots for craft distilling. As part of its Craft Spirits Data Project, the ACSA indicated that more than half of the country's craft distillers are located in just ten states. For whiskey that means its presence has been stretched far from the traditional home base of Kentucky. These new hot spots can be found in some cases around a particular city, such as Chicago and San Francisco; across...

We all think of Scotland as home to whisky, but it is also responsible for producing the majority of UK gin. Two of the world's most famous London dry gins, Gordon's and Tanqueray, emerge from Diageo's Cameronbridge Distillery, home to Haig Club whisky (‘London dry' is a style, not a designation of origin). Smaller whisky distillers are also creating fascinating native Scottish gins right alongside some of the single malt whiskies we love so much. Why are dyed-in-the-wool whisky distillers embracing the challenge of gin?Unlike Scotch whisky, which requires maturation in barrels, gin is traditionally an unaged spirit and derives its signature taste from a proprietary recipe of botanical flavorings, with juniper berries at the top of the list. In Scotland, gin is the yang to whisky's yin—light in color, perfect for mixing, and ready to drink almost immediately, generally with a splash of Indian tonic water.Islay's Bruichladdich is a leader in Scottish gin with The Botanist. In fact...

Arriving on Orkney, with its massive Stone Age monuments that predate the Pyramids of Egypt, you are no longer among Scots, but Orcadians. Genetic studies support that these island dwellers are a breed apart, indicating that 60 percent of the Northern Isles' male population is of Scandinavian ancestry, some of the most concentrated Viking heritage in all of Britain. It's logical, given that a Viking longship from Norway could reach this archipelago of 70 islands north of the Scottish mainland in 24 hours, the equivalent of a day's drive for an intrepid seafaring Norseman.Making their independence even more apparent, when an Orcadian refers to ‘the mainland,' he almost certainly means mainland Orkney, the largest island, and home to the towns of Stromness and Kirkwall. The latter is the island's capital, with the 12th century red sandstone St. Magnus Cathedral at its heart. Mainland Scotland is just ‘Scotland.' And whatever you do, refrain from referring to “the Orkneys” if you...

Finishing is the popular term for transferring a mature whisky to a second cask, perhaps one that previously held port or rum, a first-growth Bordeaux, or is crafted from uncommon oaks like mizunara or Irish oak to give a different flavor profile. The purpose of finishing is to create a new whisky that complements the house style. Think of finishing like the secondary boosters on a space rocket, helping it to achieve a higher orbit, or like precious sapphires set around a diamond by animble-fingered jeweler to enhance the sparkle. When done well, finishing adds shades of color and flavor, swaddling the whisky with complementary tones and imbuing the spirit with extra personality. Come with us, back to finishing school!Lesson 1:Start at the FinishFor starters, Scotch whisky must be matured for a minimum of 3 years in an oak cask. After that, there is a range of different finishing possibilities open to the distiller if they choose to transfer the whisky into a second cask to enhance...

Shrouded in the woods in an unincorporated town outside of Frankfort, Kentucky, a 19th-century distillery rumbles back to life. Abandoned in 1972, the workers walked out, leaving coffee mugs and office memos on their desks, not knowing when or if they might return. In the passing decades, the Old Taylor Distillery, with its “Sleeping Beauty” castle, was crumbling, cloaked in ivy, an unintended casualty of an unloved spirit.Now the sprawling compound stands resurrected as Castle & Key, a massive and mercurial passion project of former Kentucky lawyer Will Arvin and hedge funder Wesley Murry. The reborn distillery began producing bourbon and gin in November under the energetic oversight of Marianne Barnes, the first female master distiller in bourbon country since Prohibition. “Since the first time I laid eyes on the historic site that would become Castle & Key, I knew that it was important,” she says. “It is a lost bourbon icon, built by a man who was not shy to say...

The opening of the Lindores Abbey Distillery on August 30th, in the county of Fife—and its first spirit run on December 13th—was a step back into Scotch distilling history—way back. Lindores features in the first recorded evidence of Scotch distillation in the Exchequer Rolls of 1494/95, noting in translation from the Latin: “Eight bolls of malt to Friar John Cor wherewith to make aqua vitae.”Cor was a member of the Tironensian order of monks who had constructed Lindores Abbey during the late 12th century, and it was probably an apothecary. The bolls of malt in question were used to make aqua vitae—or whisky—for King James IV.Today, the ruins of Lindores Abbey are in the ownership of the McKenzie Smith family. The new Lindores Abbey Distillery, with husband and wife Drew and Helen McKenzie Smith at the helm, is located in the converted and expanded abbey farmstead that was built using stone from the original abbey.The distillery includes a visitor center and on-site...

Nicknamed the “Buddha of Bourbon,” Jimmy Russell's presence has defined not only Wild Turkey, but also the best of bourbon culture for more than 60 years. His warm spirit, love for people, and passion for whiskey far surpass anything a slick marketer could hope to create. Russell is the only individual to attend every single WhiskyFest, no small feat, where he routinely sneaks off to have a beer with attendees.His body of work includes Tradition, Tribute, Wild Turkey 17 year old for Japan, Rare Breed, American Spirit, Kentucky Spirit, and Russell's Reserve, some of which he created with his son, Eddie. Ever the innovator, Russell even started the flavored whiskey trend—when in 1976 he released Wild Turkey Liqueur with honey.Despite this, Russell's legacy is in the bourbon, as its voice both in the tough times, when bean counters made bad decisions, and in the good days, such as when Campari invested $50-million in a new distillery. Through it all, Jimmy Russell has always been...

The surest sign that summer has ended? A slew of new whisky releases have been announced—plus some major news. In case you missed it, Angel's Envy has filed plans to build a second distillery, located in Henry County, Kentucky, and Wyoming Whiskey has formed a strategic partnership with Edrington Group, the parent company of Macallan, Highland Park, and Glenrothes.But that's not all: there are lots of new whiskeys to anticipate. Jim Beam has announced a limited-edition bourbon celebrating the 85th anniversary of Repeal. Jim Beam Repeal Batch is non-chill filtered and will cost $18, available nationwide starting this fall.Meanwhile, WhistlePig has unveiled the fifth edition of its single-barrel, barrel-proof Boss Hog range. Boss Hog V: The Spirit of Mauve is a 13 year old straight rye finished in calvados casks and named for one of the distillery's "founding pigs," Mauve, who passed away earlier this year. The $500 whiskey will be available in limited amounts.GlenDronach is bringing...

In case you missed it, the biggest news of the week is the announcement of Whisky of the Year, along with the reveal of the full Top 20 whiskies of 2018. Get on over to the list to read up on why these are the most exciting bottles of the year.Meanwhile, there are tons of new whiskies to look forward to, some of which are hitting shelves right now. First up, Basil Hayden's has released its first age-statement bourbon, a 10 year old. The whiskey will be for sale in limited amounts for $60, and will return in future holiday seasons.Compass Box has two new releases coming out: Juveniles is a blended malt made in partnership with a Paris wine bar and features a whimsical bell on the bottle. Nearly 15,000 bottles are available for $150 each. Compass Box Stranger & Stranger isn't technically a whisky—it includes a very small amount of grain spirit that doesn't meet the 3-year minimum aging requirement for scotch—but the company is betting few drinkers will mind. Around 4,000 bottles...

While Craigellachie is giving away its next round of 51 year old in New York City, more new whiskies are rolling out.A big shakeup is coming for Balblair's single malt whiskies: The core lineup is moving from being vintage-dated releases to age-statement bottlings. There are advantages and disadvantages to the change—age statements are an easy benchmark to understand compared to vintages, which might be released multiple times at successively older ages. (For Balblair, you'd have to check the smaller print on the label to see which release you'd picked up and how long it had aged before bottling.) Balblair's new lineup includes 12, 15, 18, and 25 year old whiskies, each bottled at 46% ABV and matured in ex-bourbon and/or ex-sherry casks. The company stated in a press release that the new whiskies are distinct and unique, but fall in line with Balblair's house style. The new line is rolling out now overseas, but will not arrive in the U.S. until 2020, and U.S. pricing hasn't been...

Imagine a country that has everything necessary for making whisky: robust agriculture, pure water, and centuries of distilling know-how—plus, its citizens love to drink the stuff. You probably aren't thinking of France. Yet from the jagged rocky shores of Brittany to the steep slopes of the Alps, from verdant Alsace-Lorraine to the patchwork fields and vineyards of Cognac, whisky is flowing throughout the Gallic nation.The French have long been the world leaders in per-capita scotch consumption, gulping down 178 million bottles in 2017, but the country's homegrown whisky industry emerged in the 1980s, and has taken off only in the last decade. Similar to craft producers in the U.S., many French whisky distillers are small businesses, and most of what they make is consumed locally. But a handful of French whiskies is reaching the U.S. and, with production doubling every year, that small cadre is likely to grow.Taste It Yourself: 9 Excellent French Whiskies to TryWith that growth...

Many bars and restaurants across the country are known for serving fine spirits, but only a select few purport to be haunted by them. Check out these five establishments from ghost to ghost—er, coast to coast—where you're sure to enjoy some fine whisky, and maybe some otherworldly delights.Spooky Spirits: 5 Supernatural Watering HolesThe Basement Tavern—Santa Monica, Calif.Tucked away in the basement of an 1880 Victorian house, this upscale bar is haunted by the ghost of a former resident named Delia. General manager Gilbert Cantu will happily fill you in on the building's history, its resident spirit, and the bar's bourbon-centric selection of rare whiskeys, including Pappy Van Winkle 23 year old offered in a vertical flight ($1,200). Bartender Samantha Hara has seen the lights flicker and heard the walkie-talkies suddenly squelch, while fellow bartender Chenaie Cohen felt the sensation of cold fingers touching her back. For happy hour, Delia's Elixir—bourbon, lemon, and...

Both Dutch genever and England's London Dry gin are informed by juniper—from which their names derive—but that's where their similarities end. Nearly all genever combines neutral grain spirit and “malt wine”—a heavier flavoring spirit that may be distilled from a mash of malted barley and any other grains, although corn, wheat, and rye are common. It's the percentage of this malt wine, and to what degree it's aged in oak, that largely determines whether a genever will veer toward lighter gin or evoke the fuller flavors found in whisky. Genevers with generous malt wine and barrel age may be far better suited to whisky lovers than Gin and Tonic devotees.Genever is a point of pride in the Netherlands, where it predates the gin rage in Britain. Piet van Leijenhorst, master distiller of Lucas Bols, points out that the 17th century British soldiers returned to England with a taste for genever, so-called “Dutch courage,” following the Eighty Years War. According to Philip Duff...

Wood-aged tequila has a surprisingly short history, and American whiskey barrels have dominated it. While some tequila makers have borrowed from the scotch whisky playbook by using wine, sherry, port, and cognac casks for aging or finishing their spirit, most typically look north for their vessels. Price is the obvious reason. The most popular styles of American whiskey require new barrels, so a steady flow of less expensive used wood exists. But moreover, these vessels smooth the edges and add a dose of familiarity to a drink that can seem peculiar to American palates. Whiskey barrels impart a measure of caramel sweetness and evoke the natural vanilla tones in a drink that tends to be spicy and tart in the raw.
While most casks have gone incognito (Jack Daniel's and Jim Beam are assumed to be responsible for much of the trade), some tequila brands are calling out the names of whiskies that formerly inhabited their barrels. For instance, Espolòn looks to Wild Turkey for its...

Guests love guidance—from where to hang their coats to what to drink. An open-ended “What can I get you to drink?” is too often met with blank stares or indecision. All the better reason to make whisky the center of your get-together. By building a party around a whisky theme, you'll share your passion with friends, secure your position as a great entertainer, and ensure a carefree evening. With a little pre-planning, there's nothing to do but pour a dram and watch it all fall into place.“Whisky makes a great theme for a party because, one, it's delicious and, two, it's a conversation starter,” says Katie Garrett, owner and founder of Old Hickory Whiskey Bar in Pensacola, Fla. “Since everyone has different palates and preferences, discussions about which whisky is ‘best' can be exciting and sometimes intense, but always entertaining.”Whisky is a big universe, with a lot of ground to cover, so it can be helpful to narrow your focus and give your party a theme that...

Virag Saksena had already been brewing beer for a couple decades when, in 2011, he began dreaming up a plan to make American single malt that could stand up to the finest whiskies from Scotland and Japan. “In order to do that, the first step was to understand how the old masters made it,” Saksena says. He traveled to the source of the big peated malt whiskies he most adored, apprenticing at an Islay distillery before he and business partner Vishal Gauri—both engineers—opened 10th Street Distillery in an industrial part of San Jose, California in 2017. Using a pair of 500-gallon copper pot stills that are dwarfed by their lofty 6,500-square-foot space, they're making peated and unpeated malt whiskey that is rooted in European tradition, but with unmistakable California provenance.To make their peated whiskey, Saksena and Gauri use San Jose's alkaline, mineral-rich water for mashing and fermentation, combining it with custom-peated malt sourced from the Highlands of Scotland...

For centuries, the Old Fashioned has remained a staple at bars around the world. “It is literally the definitive cocktail,” says Sam Treadway, owner of Backbar in Somerville, Massachusetts. “Once upon a time, the word ‘cocktail' meant specifically this one drink.” As trendy, newer cocktails were invented, it became known as the “Old Fashioned cocktail.”
Will Benedetto, opening beverage director and bar consultant at The Fox Bar & Cocktail Club in Nashville, says the Old Fashioned is highly versatile with whiskey—and beyond. “Any spirit—any worth drinking—can be made into an enlightening Old Fashioned,” he says.
It's doubtful that the elaborate craft cocktails of today will be remembered in a century. But owing to its short list of common ingredients and simplicity, the Old Fashioned endures.
How to Make an Old Fashioned

1 sugar cube or ½ tsp. sugar
2 dashes Angostura...

Scotland may have put single malt on the map, but in the past few years, more and more countries are embracing the style, curious to see how different climates and techniques can impact flavor. As a result, whisky drinkers have even more ground to cover when exploring and educating themselves. Here, we survey the global single malt landscape to determine where the next great single malt is most likely to arrive from.The Front RunnersThese regions are leading the way, already showing the ability to compete on the world single malt stage.
NordicThere are numerous Nordic distilleries making intriguing whiskies with innovative techniques: Eimverk in Iceland using sheep dung for drying malt, the meticulous recipes at High Coast in Sweden, the underground maturation of Mackmyra's casks in a mine, the intricate spirit cuts at Spirit of Hven, and the floor malting of local barley at Stauning in Denmark. This is a region bursting with inventive ideas and a commitment to making...

As rational human beings, we are all aware that some things we eat and drink are better for us than others. A glass of water is superior to a sugary cola after exercise, for instance, and an apple is nutritionally more sound than a cream-filled Twinkie or Swiss Roll.So why do we so often reach for the less beneficial option? The answer, of course, is indulgence. That is why the snack cake endures as an American favorite, even many decades after America's fitness obsession first took hold.After fully exploring the category by wandering through the snack food aisles of various grocery stores, I settled on five principal snack cake categories: cream-filled vanilla cakes, cream-filled chocolate cakes, fruit pies, oversized cookie sandwiches, and various forms of glazed or frosted dough, from packaged donuts to honey buns. Then I got to work.What became quickly apparent is the satisfying symmetry of the American snack cake partnering pretty perfectly with the iconic American spirit...

“Although it's been around for more than 500 years and is popular in Japan, shochu is still breaking into American drinking culture,” says Tetsuro Miyazaki, general manager of Iichiko Shochu USA. “It's known as the native spirit of Japan, and it offers an incredibly rich umami flavor while also remaining very light with a smooth finish.”
Shochu can be made from any number of ingredients, but the most common types available in the U.S. are barley (mugi), sweet potato (imo), rice (kome), and unrefined cane sugar, also called black sugar (kokuto). The base ingredient is fermented using koji mold—just like in sake production—but unlike sake, which is brewed, shochu is distilled like whisky. Most traditional shochu is single-distilled in pot stills (honkaku) but it can also be made by continuous distillation (ko-rui). After distillation, water is usually added to bring the alcohol content to between 20% and 43% before the spirit rests in stainless...

Peat Done Differently
Peated barley isn't always required to make smoky whiskies. Peated-cask finishing makes a viable substitute: Just fill unpeated whisky into empty peated whisky casks and leave the flavors to integrate. Distillers around the world are doing it to add smokiness to every style of whisky imaginable. But do the results deliver the same intensity of flavor as a classic peated scotch?
When quarter casks from Laphroaig Distillery arrived at Talnua Distillery in Arvada, Colorado, they looked different from any other barrels in the warehouse. “They looked like grungy barrels you’d find on a pirate ship,” recalls Meagan Miller, co-founder of the American single pot still distillery she opened in 2017 with her husband Patrick. Against the virgin white oak barrels, these dark, torpedo-shaped Islay casks certainly stood out. “They’re just beautiful casks and they have a staggering aroma,” adds Patrick wistfully. “They...

Actor George Clooney and entrepreneur Rande Gerber are old friends who’ve long vacationed together in Cabo San Lucas, Mexico, where they developed a passion for tequila. One day they were struck with the idea of creating their very own expression, looking only to make a tequila they could enjoy with friends and family. Of course, that dream grew into something much bigger in the Casamigos brand. “We wanted something different—the best tasting, smoothest tequila, one that didn’t have to be covered up with salt or lime,” Gerber recalls. “We wanted to be able to drink it all night and not be hungover in the morning.”
After two years and roughly 700 tastings, their tequila project became a reality in 2013. The two friends, along with entrepreneur Mike Meldman, partnered to launch Casamigos—and the tequila world hasn’t been quite the same since. Today, Casamigos is a huge success, ranking sixth among the top 10 for all tequilas...

The historic county of Perthshire in central Scotland, home to such famous scotch whisky names as Aberfeldy, Edradour, Tullibardine, and Glenturret, is set to welcome a newcomer. Kythe Distillery will aim to create a “beautiful, old-style” Highland single malt, inspired by some of the most historic scotch whiskies ever bottled.
Kythe—a Scots word meaning to demonstrate or make known—will be a farm distiller based at Hills of Bendochy Farm, three miles outside the twin towns of Bengowrie and Rattray. The project is currently awaiting planning approval, with production slated to begin in late 2024.
The venture is led by three whisky experts. Jonny McMillan, currently a Berry Bros. & Rudd whisky specialist, will be the distillery manager. Aaron Chan, founder of Hong Kong-based independent bottler and whisky bar Club Qing, will serve as Kythe’s chairman. Angus MacRaild, an old and rare whisky specialist, consultant, and writer, will be the whisky...

The whisky world is known for honoring tradition. But a new whiskey—released just this month—is taking a different approach and turning the old rules upside down. Enter Whiskey Jypsi, a new offering from country music superstar Eric Church, in partnership with entrepreneur friend Raj Alva and whiskey maker Ari Sussman. Whiskey Jypsi aims to carve out its own space in the whisky scene, blending bourbon, American single malt, and Canadian rye.
Whiskey Jypsi’s first release is Legacy 001 ($200). It’s blended from four whiskies—7 and 8 year old 99% corn bourbons from Indiana, 20 year old 91% rye from Canada, and 4 year old American single malt—in a 70:21:9 ratio. Those components give Whiskey Jypsi, which is bottled at 57.5% ABV, flavors of corn, butterscotch, and vanilla, with deep wood character and smoke notes. The spirit is currently sold through reservebar.com and can be shipped to 38 states. It’s also available at select retailers in...

With more and more American bourbon drinkers cozying up to Cognac, Martell decided to create a game-changing spirit to set a new standard for the future. Martell, of course, is the oldest of the great Cognac houses, founded by Jean Martell in 1715. It was likewise the first Cognac company to ship barrels from France to the United States, with them arriving on our shores in 1783. In 2016, the brand wanted to honor this long-standing international relationship with an original interpretation and a modern expression saluting the pioneering spirit of Maison Martell.
Thus, the question was asked: “What would happen if we finished Martell Cognac VSOP in Kentucky bourbon casks?”
The result was Martell Blue Swift, the first ever spirit made with Martell VSOP cognac, matured in fine French oak barrels before taking the audacious final step of being finished in bourbon casks, giving it an unique and exceptionally smooth taste. (Once put into bourbon barrels, it can no...

Armagnac, cognac’s less famous cousin, is distilled from a blend of grapes in Gascony, France. It’s a niche spirit in the U.S., and whiskies finished in armagnac barrels are even more so. The spirit’s history stretches back to the early 14th century, and while it shares DNA with France’s more well-known brandy, armagnac’s single distillation and unique aeration and aging—distillers aerate the spirit by periodically rebarreling the armagnac, with some producers doing this yearly—give the spirit character all its own.
Often, armagnac-finished whiskies are released as limited editions, like Yellowstone’s 2020 special release, or retailer single barrel bottlings, like the occasional armagnac-finished releases from High West, which often go to stores like California’s K&L Wine Merchants or the Midwest’s Binny’s Beverage Depot.
While armagnac-finished whiskies are still few in number, recent years have seen...

This week we've seen a fair few imported whisky releases from countries other than Scotland and Ireland. India's Paul John brings us early holiday cheer with its 2023 Christmas Edition, fairly tiny at just 1,500 bottles but available in a wide variety of states. India's whiskies have scored remarkably well in our Buying Guide: of the more than 60 Indian releases we've tasted over the years, 10 have scored 94 points, and the vast majority have received scores of 90 points or more. The strong suit there is single malt, and if the volumes can begin to climb in this market, India has the quality to become a player in the single malt scene. From Japan, we have three expressions from Shizuoka, all made from barley grown in Japan—a rare thing, because Japanese farmers don't produce much of it. The availability is accordingly a bit sparse, but Shizuoka's previous releases have also passed the 90-point mark with our tasters. And from New Zealand comes Pokeno, which is just getting...

On June 24, 1889, on Main Street in Telluride, Colorado, Butch Cassidy robbed his very first bank. Skiing had not come to town yet, but whiskey certainly had, and the famed outlaw was known to partake. The story goes that he holed up in the tiny nearby mining hamlet of Dunton Hot Springs, where he carved his name into the bar of the town’s saloon. Dunton became a ghost town, but was purchased in 1994 and the entire town and its Old West buildings were transformed into one of the nation’s most luxurious all-inclusive boutique resorts. Today the saloon is the resort’s main bar, and Dunton Hot Springs has a nice selection of scotch and bourbon, and guests can sit at the bar etched with Cassidy’s signature for a dram. The house label is George Dickel, an old case of which was discovered beneath the floor during renovation. The owner took this as a sign and now leaves a bottle out in the library for guests to enjoy at their leisure. That’s taking après...

Like making a good cocktail, creating whisky-infused ice cream is both science and art. You can't add too much alcohol, or it won't freeze well, and you also want the flavors to balance each other out: Rather than whisky hitting you over the head, it should complement the ice cream's overall profile. 
This can be easier than you think. “The sweet, nutty, caramel notes often identified in whisky and the buttery, vanilla notes in bourbon make them perfect for inclusion in desserts,” says Rachel Chitwood, vice president of marketing for Tipsy Scoop.
Even better, “whisky heightens the flavor of the ice cream without compromising its taste,” says Ashley Kendrick, owner of Malachi's Ice Cream Bar in Jacksonville, Florida. “Ice cream masks the bitterness of alcohol, so you can get more of the flavor profile rather than the harshness that some may perceive when drinking it.”
No wonder Chitwood and Kendrick say their ice cream can...

Bright and buoyant, the Whiskey Sour is whiskey dressed for a summer day. The drink may have originated with 18th-century sailors combining ingredients they had at hand, but the unbeatable balance of spirit, sugar, and citrus makes this drink transcend the whims of cocktail fashion. “It's beautiful in its simplicity and it's delicious and it manages to be really fun, and it's also a really nice access point for whiskey for a lot of people,” says Dan Sabo, director of food and beverage at Fairmont Century Plaza in Los Angeles.
As long as you stay focused on a balance of sweet, sour, and spirit, the Whiskey Sour leaves plenty of room for interpretation or tweaking to suit your palate. “There are a thousand things you can do to add a little twist to it and that's one of the things that great classics can do,” says Neal Bodenheimer, co-owner of Cure in New Orleans. “It can handle a little bit of innovation, but the basic version is as...

Walk the floor at Bar Convent Brooklyn, the annual convention for bar and drinks professionals held recently in Brooklyn, and you just might see the next big thing. Tasty single malt from Switzerland? Present. Japanese green chartreuse and fernet alternatives? Check. Green tea shooter whisky, espousing notes of peach and citrus? Yes, apparently that’s a thing.  
Taking in the show through the lens of the whiskey drinker, you spot trends that may represent fundamental shifts in how America approaches flavor, technique, and consumption. These aren’t predictions; they’re movements gaining traction among the industry’s influential players. Love them or hate them, here are six examples of trend-spotting at the show:
Umami Enters the Chat 
Umami has found its way from high-end kitchens into the whiskeyverse before, notably, Johnnie Walker Blue Umami. Now, the fifth taste is showing up in ways that challenge traditional flavor expectations...

Shopping for your favorite whisky lover can be a tough mission even when you know their personal whisky preferences—especially if you’re looking to surprise them. Thus every year, we scour the planet to bring you some fun gift options to suit the whisky fan in your life. 
We’ve included a few special bottles on this year’s list, but note that we recommend whiskies all year long, topped by our annual Top 20 list, which weighs quality, affordability, accessibility, and x-factor. You can also check out the magazine and website, where the Buying Guide offers scores and reviews. Each issue also our includes our Best Value, Editors’ Choice, and Collectible picks.
It’s a big whisky world out there. If you want to gift something other than whisky, or if your special someone keeps the whisky bar well-stocked on their own, consider these items and experiences this holiday season.
Whisky Gifts to Suit the...

The Irish whiskey narrative over the past 15–20 years has been a story of restoration, perseverance, and conviction, galvanized by a resilient spirit that recognizes how the island nearly lost its whiskey industry in the 20th century. Dozens of new distilleries and hundreds of new Irish whiskey brands were founded with aspirations of capturing the U.S. market, but now find themselves facing a post-Covid world battling the combined effects of geopolitical uncertainty, economic downturns in China, trade tensions, and a sober-curious Gen Z.
Persuading whiskey drinkers to explore beyond Jameson has been a challenge, such is its dominance among Irish whiskeys. As all styles of whisky struggle, the global casualty list of distilleries keeps growing, the most high-profile Irish example being Waterford Distillery, which went into receivership in November 2024 with substantial debt. Others are in similar straits, and even the country’s number-one whiskey maker, Irish...

The whiskey scene in Dallas is like Texas itself—unpretentious, down-to-earth, and bold. Every neighborhood has a different feel that seeps into its bars. In Deep Ellum, you’ll find no-nonsense places that will likely have live music playing outside. In Uptown, expect a neighborhood bar feel with a mix of old Dallas money and fresh-out-of-college kids bonding over an Old Fashioned. From ultra-rare bottles to barbecue dinners cooked with whisky, each of these spots in Dallas offers a unique, whisky-filled experience.
Armoury DE
2714 Elm St. armouryde.com Tucked away in Dallas’s vibrant Deep Ellum neighborhood, Armoury DE is detectable only by the neon “A” above its doors. Its understated, approachable atmosphere is complemented by delicious Hungarian food and a diverse collection of 100-plus whiskies, including rare finds such as Parker’s Heritage Collection 8 year old rye ($40/1.5 oz.), Midleton Very Rare 2017 ($41/1.5 oz.), and Old...

With its street entrance, Rowes Wharf Bar doesn’t feel like a hotel bar. The place has a neighborhood vibe, even though its other door opens into the lobby of the Boston Harbor Hotel along the waterfront in downtown Boston. A classic upscale watering hole, Rowes has rich red carpeting, raised wood-paneled walls, deep leather couches, a bar of dark polished wood, and high-backed bucket seat bar stools that face a well-lit display of fine whiskies and spirits on the back bar.
You don’t see many menus with a section called “Oysters & Scotch.” This long-standing house special features a half dozen New England oysters on the half shell with 2 ounces of Bowmore 12 year old, chosen to complement the briny salinity ($38 or $25 from 6-8 p.m.). The New England seafood and whisky themes continue throughout the menu, with a full raw bar, lobster rolls, and chowder alongside an impressive spirits collection that includes more than 120 whiskies, with a focus on older...

Deep leather armchairs and quiet sitting rooms have their place, but when summer is in full swing enjoying whisky need not be a strictly sedentary affair. After all, the word whisky famously derives from “water of life,” and the life well-lived should include travel and the great outdoors. Thanks to surging interest in whisky, you can now find it being distilled in scenic spots from Scotland to Montana. Intrepid whisky lovers unite: these thrilling and delicious destinations will unleash your whisky warrior.Slay the Single Track at Breckenridge DistilleryColorado's most bicycle-centric town, Breckenridge has more than 100 mountain bike trails plus a technical obstacle mountain bike park and the beginner-friendly Illinois Creek Trail System. The Breckenridge ski resort offers a dozen lift-served trails of its own, and nearby Copper Mountain also has a lift-served trail network. For the less adventurous, the seven-mile paved Blue River Recreation Path is blissfully car-free. There...

The first thing to know about aged gin is that there is no such thing. The Alcohol and Tobacco Tax and Trade Bureau (TTB), the arm of the federal treasury department that defines spirits categories, recognizes gin only as an unaged spirit. The next bit of wisdom to soak up is that spirits that are flavored with juniper and stored in wooden casks nevertheless do exist. They are the closest gin gets to whisky, and so make an interesting summertime segue for the whisky drinker. Hearty and spicy, these gins are appropriate for both gin and whisky cocktails and drinking on the rocks or neat.The aged-gin conundrum is really one of legal nomenclature. While the TTB has no problem with spirits makers maturing gin in wood casks (what most of us would call aging), it fails to recognize the growing assortment of aged gin. The TTB is slowly churning through the bureaucratic process of permitting age statements on gin labels. Until that becomes a reality, those in search of aged gin's savory...

Most whiskies, along with champagne, cognac, tequila, and some other spirits, are governed by strict regulations on where and how they can be produced. Those rules have benefited drinkers enormously—particularly people with a thirst for drinks knowledge—as they usually know exactly what they’re getting. But rum has always been a bit of an outlier in this regard: While there are certainly great rums out there and some do tout their origin story, most of the time it isn’t so clearly stated.
Mount Gay has long been among the leaders in expressing its sense of place, and now it has doubled down with the recently unveiled Single Estate Series, a new line of terroir-driven rums that celebrates Barbadian rum from cane to glass. This release traces Mount Gay’s history in St. Lucy, Barbados back to 1703, as its sugar cane and molasses are both from the Mount Gay estate.
The Single Estate Series idea started back in 2015, when Mount Gay...

Barrell is back with two releases in its ultra-aged Grey Label series, a bourbon and a rye, the latter being a blend of two whiskies with 100% rye mashbills from an undisclosed Canadian distiller (most likely Alberta Distillers, which is known for its high rye mashbills.) That Canadian entry is the only non-U.S. whiskey on today’s list, which also includes a new 7 year old, high-rye expression from Baker’s—a welcome new addition for Baker's fans, who always want more from this somewhat sparsely available label. Louisville distiller Rabbit Hole, meanwhile, has a limited edition 8 year old rye from its Boxergrail label.
Elsewhere, Blue Note is offering a new honey barrel expression, while Log Still Distillery has a new rye, and Lost Lantern is out with a new collection of 10 year old single cask whiskeys.  Although Halloween and Thanksgiving still await, some whiskey makers are already unveiling their holiday whiskeys. Old Potrero...

If you’ve ever wanted to buy your own cask of Brora or Talisker, then The Twelve by Casks of Distinction might be just what you’re looking for. Casks of Distinction offers exclusive access to purchase individual barrels of rare single malt scotch whisky from Diageo’s inventory. Under the auspices of the Diageo Luxury Group, a dozen casks have been selected for the 2024 collection. These  barrels will allow their new owners to taste rare whiskies laid down during the last decades of the 20th century. First launched in 2023, The Twelve by Casks of Distinction is squarely aimed at Diageo’s private clients and offered through a series of invitation-only events in select global locations.
The most eye-catching name on the list (see below) is a cask of Brora 1977, currently 47 years old, selected by Dr. Craig Wilson, one of Diageo’s master whisky makers. Brora Distillery closed in 1983, and its bottlings grew in popularity under the Diageo Special...

Few spirits can match tequila in popularity these days, as the tequila space swells with new releases. One particular innovation that has been attracting a lot of attention is additive-free tequila. American whiskey drinkers are already well-versed in additive-free sipping, as whiskeys labeled as "straight" are legally prohibited from using additives. Tequila, however, is relatively new to the additive-free game.
Tequila production is regulated by Mexican law, which states that to be called tequila, a spirit must be made from at least 51% blue Weber agave in one of five Mexican states, Jalisco being the largest and most popular. Of course, most top brands today boast that they’re made with 100% agave. Agave is the key to tequila. The blue Weber agave plant is a large succulent with spiky leaves. The plant’s stalk can grow higher than 10 feet and its leaves can grow to be 7 feet long. On average, it takes five to seven years for a plant to reach maturity for tequila...

To say “the state of bourbon is strong” is an understatement. The state of bourbon in 2016 is, especially to long-time observers, astonishing.To understand why, consider where bourbon was 25 years ago. Back in 1991, American whiskey sales were flat and that was an improvement. Sales had finally bottomed out after a brutal 20-year decline, during which bourbon lost half of its volume and comparable market share.By 1991, the bleeding had stopped. Instead, sales from year to year were up 1 or 2 percent one year, down a similar amount the next, essentially flat.Outside of the South, young Americans were drinking everything but bourbon. Without the traditional ‘Bourbon Belt,' bourbon might have gone extinct.Moving OutAfter receiving so much bad news for so long, the industry had given up on bourbon. Consolidation had just about eliminated the bourbon-only companies. Every company still standing had valuable assets outside the whiskey category and that's where they put their attention...

The latest chapter in the story of Ireland's remarkable whiskey revival was written on June 21, 2016, when husband and wife Bernard and Rosemary Walsh officially opened Walsh distillery on the historic Royal Oak estate, County Carlow. Joining them at the ceremony was Augusto Reina, chief executive of Illva Saronno S.p.A. of Milan, makers of Disaronno and Tia Maria, and 50 percent shareholder in the Walsh distillery.At total of €25 million is being invested in the distillery and accompanying visitor center. Spirit production had already commenced in March of this year. The plant has the capacity to produce up to 2.5 million liters of alcohol per annum.According to Bernard Walsh, “This is an Irish first, in that we have the ability to make all three styles of spirit in the one stillhouse. We have a column for grain and pots for malt whiskey, and we will also do campaigns of pot still whiskey [made from both malted and unmalted barley]. It's very exciting being able to do it all...

If you haven't noticed already, bourbon and rye are not alone on American whiskey shelves. Among the first intruders was unaged whiskey, fancifully labeled as “white whiskey” and “moonshine,” extremely popular late in the last decade.As the moonshine movement struggled, classic American whiskey skyrocketed, and producers unable to distill and age their own whiskey purchased bourbon and rye from large distillers with existing stocks of aged whiskey. But due to demand those whiskey sources started to dry up around 2012, forcing American independent bottlers to think outside the stillroom.The result is a new focus on non-traditional and nearly forgotten styles of whiskey.Corn WhiskeyCorn whiskey's rustic charm draws a certain grain-loving consumer.In contrast to bourbon's 51%, corn whiskey requires a much greater minimum of 80% corn. The distillation method, however, follows bourbon's off-the-still 160 proof maximum and no more than 125 proof as it enters a barrel, if it enters a...

Where It's From
Canada, of course! Whisky is made in several of Canada's provinces.
What It's Made Of
Canadian whisky can be made of any cereal grain, and a finished product typically blends several types of whisky—such as wheat, corn, and rye—which are all milled, mashed, fermented, distilled, and matured separately.
How It's Made
Canadian regulations state that anything labeled as Canadian whisky, Canadian rye whisky, or rye whisky must:

Be made from a mash of cereal grain or cereal grain products;
Be aged in “small wood” (less than 700 liters) for at least 3 years;
Possess the aroma, taste, and character generally attributed to Canadian whisky;
Be mashed, distilled, and aged in Canada;
Contain no less than 40% ABV.

Canadian whisky may contain added caramel coloring and flavoring. In fact, Canadian whisky can contain up to 9.09% added flavoring, as long as it's a spirit aged at least 2 years in wood or a...

Perhaps it's futile to predict trends—especially when it comes to taste—but the one drinking vogue that should be happening, for some reason hasn't quite arrived. It's aged rum. With a bounty of rich and rewarding examples on the market at mainly bang-for-the-buck prices, the category seems set for a boom of the caliber that American whiskey is enjoying. You might scratch your head, but for savvy spirits enthusiasts a better reaction is to take advantage of it before the popular palate catches up.If you're a whisky lover, aged rum offers a lot to relate to. Both are brown spirits with depths of character and spectra of flavors that make them ideal for unending hours of enjoyment and reflection. And while there are marked differences, much of the knowledge it takes to understand whisky can easily be applied to rum.The basics of both processes are the same: you make a fermented liquid, distill it to higher proof, and mature it in casks. The main difference is the raw material. Rum...

The potato chip is one of those happy accidents of the culinary world. The story goes that chef George Crum was cooking his haute cuisine one evening in 1853 at Moon Lake Lodge in Saratoga Springs, New York. Fashionably, Crum offered french fried potatoes on the menu. When a guest sent them back to the kitchen, not once but twice, proclaiming they were cut too thick, Crum had enough. He sliced and fried the potatoes thin and crisp in a fit of rebellion. As it turned out, the crispy potatoes were a hit and became a specialty known as Saratoga chips. It didn't take long for entrepreneurs to begin bagging the chips, and in 2015 potato chips racked up an impressive $7.5 billion in sales.The humble potato chip continues to set trends. According to food industry analyst Phil Lempert of Supermarket Guru, flavors are becoming more varied, exotic, and adventurous; witness the recent explosion of sriracha chips. Lempert predicts that while the popularity of spicy seasonings will remain high...

Thanksgiving is a time to drink and eat with your family, to share memories and joys and field goals. It's also a great time to help spread your love of whisky and potentially create new fans. After all, some friends and family members may never have tried really good whisky or given it much of a chance. As a passionate whisky lover, you can show them what makes whisky so exciting.If you really wanted, you could probably come up with a pretty good whisky pairing to go with turkey, stuffing, or cranberry sauce, and convince the host to put a bottle of whisky on the table next to the wine. But why try to compete with other beverages? Instead, wait until after dinner, when everyone is relaxing, to open some great bottles—and hopefully open some minds too.Whiskies To Share With Family At ThanksgivingIf you want to introduce as-yet-unenlightened family members to the joys of whisky at Thanksgiving, consider making a round of cocktails. Some people just aren't used to sipping spirits, and...

Tullamore D.E.W. has made ribbon cutting obsolete. For the opening of their new distillery on October 19th 2017, a bottle of Tullamore D.E.W. was smashed against a grain column like the launching of a ship, eliciting cheers from the assembled guests. The grain distillery's opening comes three years after Tullamore began production at its malt and pot still whiskey distillery, located adjacent to the new facility. After a $70m investment, Tullamore D.E.W. has been transformed: long blended from sourced whiskey, the brand's production is now going grain to glass.The Rebirth of Tullamore D.E.W.Tullamore, Co. Offaly is a busy little country town in the center of Ireland, an hour west of Dublin. It's the original site of the Old Tullamore distillery (1829-1954) that was once owned by Daniel E. Williams (his initials put the D.E.W. in the whiskey). William Grant & Sons, best known as the family behind Glenfiddich and Balvenie in Scotland, purchased the Tullamore D.E.W. brand in 2010...

You spot a great value bottle of your favorite single malt on the shelf. The price seems right, but the label is strangely unfamiliar. Chances are it's from an “independent bottler” rather than the distillery itself—a third-party operator in the business of buying casks, either singly or in parcels, and bottling them under their name, even though for the most part the original distillery is clearly identified.But operations such as Cadenhead's, Gordon & MacPhail, Signatory, Berry Bros. & Rudd, Adelphi, and others do much more than just bottle whisky. At their best, they are curators, brokers, and stewards during good times and bad who have given whisky lovers some remarkable drams at what now seems like incredible value. But as markets evolve around them, their continued survival has dictated a change in their commercial identity: today some are also blenders, while others have become distillery owners in their own right. A Brief Lesson in HistoryOnce upon a time—not...

As more whisky lovers move from recreational drinking to educational drinking, distilleries have become ivory towers of whisky erudition. There is simply no better way to learn about whisky than observing a shimmering copper pot still, inhaling the heavenly smell of a barrel warehouse, and interacting with the individuals who craft our favorite spirit. Most distilleries are happy to show you around and pour you a dram or two, but a select few go above and beyond, offering immersive educational experiences that help to truly elevate your knowledge, and may even land you a dream job—making whisky, of course.UndergraduateMississippi River Distilling Whiskey SchoolLength of study: 1.5 daysTuition: $2,000 (for two)Enroll hereMississippi River Distilling hosts a whiskey school weekend each spring, with the next session scheduled for March 2018. Learn about the history of whiskey, along with its production and even consumption as you learn to mix classic cocktails. Tickets are sold in...

The future promises more Glenmorangie and less begging for Ardbeg, thanks to plans by The Glenmorangie Company and parent company Moët Hennessy to expand production of the popular single malts through investment in growing the facilities.Plans for Ardbeg include a new, larger still house on the existing site with the addition of two stills, bringing the Islay distillery to a total of four stills, effectively doubling its capacity. Glenmorangie Distillery will add two stills—one wash still and one spirit still—in a new structure adjacent to the existing still house. Scaling up production at Glenmorangie will also require additional mashing and fermentation facilities, to be accommodated by renovating an existing building. Both projects are slated for completion by 2019.Whisky lovers will be watching carefully for any change in the character of the distinctive single malts, and Moët Hennessy is committed to maintaining consistency throughout their growth. It's not an entirely new...

Absinthe, a high-proof anise-flavored spirit, may have the naughtiest reputation in the spirits world. Its mere mention evokes images of seductive green fairies, bursts of artistic creativity, and blithe stupors. A century-long ban will do that to a spirit's good name.Blamed for a slew of social ills, from madness to murder to mere lollygagging, absinthe became one of the first victims of the temperance movement. The charges were largely trumped up. Nevertheless, the U.S. and most of Europe banned its sale and manufacture by 1915. So when the spirit, ostensibly of Swiss origin but made popular in fin de siècle Paris, legally reappeared here in 2007, it returned with the excitement of a long-forbidden pleasure.Alas, despite the hype, absinthe is not likely to bring on hallucinations, nor make you paint like Van Gogh. Whether you consider the lack of hallucinatory visions to be a plus or a minus, absinthe is worth experiencing for the taste alone. Most whisky lovers first discover...

You've had whisky made from barley, corn, rye, and wheat—but have you tasted rice whisky? Several distilleries in Japan and the United States are distilling with rice to create unique and intriguing new whiskies. While the Japanese variants usekoji, a kind of mold, American craft distillers working with rice are drawing on the traditions of Chinese baijiu, Laotian lao-lao, and other Southeast Asian rice spirits.Rice to Riches—Taste the Variety of Flavors Found in Rice WhiskyKikori—JapanAromas of banana bread batter, wet clay, and sugar cookies give way to a fresh, mineral palate with poached pear, dried ginger, and chestnut honey. The finish is delicate—vanilla, cooked pears, and savory pie crust.Ohishi Brandy Cask—JapanA delicate, floral nose full of nectarines, berries, and plums. The flavor is nutty, with raisins, raspberry jam, and a rancio note that continues through the leathery, fruity finish.Fukano 2017 Edition—JapanFruity and earthy on the nose, the creamy palate...

The drive to Amrut Distillery takes me through the crowded, frenzied, disorienting streets of Bangalore. As the car noses a dump truck festooned with garlands (“Horn OK!” reads the bumper in flowery, colorful script) and auto-rickshaws blare their old-fashioned klaxons, motorbikes loaded with two or three riders apiece weave through the gridlock. Slowly, we snake our way past carts laden with fruit; elaborate temples rising from behind concrete walls; gnarled Bodhi trees adorned with rainbows of flags, flowers, and images of the gods; and cows placidly munching garbage in the median. Finally, open highway—my white-knuckled grip loosens just a bit—and the distillery looms in sight.There is no visitor center at Amrut, just a squat office building fronted by a few palm trees, with the industrial distillery buildings crowded behind. In the small sitting area, framed awards, photos, and newspaper clippings cover an entire wall, trumpeting the company's achievements. This feeling of...

It's a big week for whisky lovers with a host of new bottles to look out for—including some from Westeros. Although the Game of Thrones Single Malt Scotch Whisky Collection won't be launching until later this year, we have information on the full lineup, which ranges from Lagavulin to Dalwhinnie to Talisker—and we'll let you know when those whiskies are hitting shelves.Meanwhile, Glenfiddich's newest release is out, and it shows off a whole different side of the Speyside single malt. Fire & Cane is a peated whisky, finished in South American rum barrels, and it's hitting shelves now. It will be widely available at $50 a bottle.Another new, widely available Speyside single malt is coming your way this fall: Aberlour has announced a new whisky in its core lineup, Casg Annamh. Aged in first- and second-fill bourbon casks and finished in sherry casks, the whisky will hit the U.S. later this year at $65 a bottle. Like Aberlour A'bunadh, Casg Annam is a batched product, but will...

When you learned about the American folklore hero John Chapman, nom de pomme Johnny Appleseed, in grade school, they probably didn't tell you he was propagating apple trees throughout the country to make cider and brandy, not for lunchbox snacks. Apple brandy, historically known as applejack, is America's original spirit. Long before the birth of bourbon, colonial Americans used freeze distillation, a decidedly low-tech precursor to modern techniques, to preserve their apple harvest in liquid form. A century later, Robert Laird, a Revolutionary War soldier, gave his recipe for apple brandy to George Washington. Laird went on to found America's first commercial distillery, Laird & Co., which still makes apple brandy under family ownership two and a half centuries later.Take A Bite Out of These Apple BrandiesCider and apple brandy were a cornerstone of American drinking until Prohibition, when apple brandy largely fell off the map. Laird & Co. soldiered on alone for most of the...

Whisky may evolve slowly in the cask, but occasionally a progressive leap forward comes along, a seismic development that changes everything in a heartbeat. The privilege of delivering these accomplishments comes with lasting recognition. Generations of whisky makers follow in the footsteps of the innovators, offering refinements on genius, but forever in their debt. These ten junctures have helped to forge the taste, heighten the pleasure, and illuminate the joy we discover in a glass of good whisky today.Single Pot Still Whiskey—1785Like America's Declaration of Independence, Ireland's single pot still whiskey is the brilliant result of a bunch of guys who didn't want to pay their taxes. With the passage of the Malt Tax in 1785, Irish distillers were forced to pay duty on malted grains in addition to the spirit they produced. The extra tax caused distillery owners to re-evaluate their cereal selection in search of a loophole. Malted barley is crucial to successful fermentation...

Learn how to make a Sour, and you open yourself to a world of cocktails. The simple combination of spirit, sugar, water, and citrus can be mixed in almost endless ways. But the best base is, of course, whiskey.The practice of adding citrus juice to spirits may have started in the 1700s when British sailors began consuming lemons and limes to prevent scurvy. Rum was part of their rations, and made a natural companion to the tart citrus, sometimes with water or sugar added. The concoction eventually made its way to shore, where drinkers weren't limited to a single spirit and naturally experimented with not only rum, but also brandy and whiskey.In 1862, the recipe for a Whisky Sour was recorded in Jerry Thomas's The Bartender's Guide. The recipe called for 1 large teaspoon of powdered sugar dissolved in a little seltzer water, the juice of half a small lemon, and 1 wine glass of bourbon or rye, shaken. The drink was then strained into a claret glass and garnished with berries.In the 19th...

It's a mixed bag of whisky and whiskey this week.First up, MGP Distillery has unveiled a new brand called Eight & Sand. The whiskey is a blended bourbon, which includes both straight bourbon and other unspecified American whiskeys. It's hitting shelves in a dozen states for $30.Want to taste whisky from a long-dead distillery? Littlemill 40 year old, distilled in the waning days of the 1970s, is available from Loch Lomond Group. Just 250 bottles are being released, including 23 coming to the U.S. for the hefty, but round, price of $10,000.Two new whiskies from Germany are hitting U.S. shelves for the first time: Eifel single malt and Eifel rye are made in the western part of the country, distilled in both a column and a pot still, and aged in a variety of cask types. The single malt is $60, while the rye is $55, and both are bottled with no chill-filtration at 46% ABV.The Redneck Riviera brand, co-created by country music star John Rich of Big & Rich, has added a second...

When we think about cocktails, the base spirit usually comes to mind first. But the Sazerac began with its bitters.In the late 1700s, Antoine Amédée Peychaud immigrated to New Orleans from Haiti, bringing with him a recipe for bitters. When he opened a pharmacy in the 1830s, he began serving his bitters medicinally with sugar and cognac.“Eventually people began asking for Peychaud's bitters about town,” says cocktail historian Elizabeth Pearce, author of Drink Dat New Orleans. “One place [that had them] was the Sazerac Bar, located in the 100 block of Royal Street.” This bar combined the bitters with sugar and a brand of cognac called Sazerac-de-Forge et Fils to make what became known as the Sazerac cocktail.In the 1870s, French grapevines were hit by a destructive louse called phylloxera, devastating their ability to produce, and cognac became much more expensive. So Maryland native Thomas Handy, owner of the Sazerac Bar, began swapping out the cognac for Maryland Club rye...

The whiskey brand co-founded by Bob Dylan, Heaven's Door, announced that it has a few more bottles of its 10 year old Tennessee bourbon for sale, priced at $130. In addition, there's another limited-edition offering coming: a 25 year old whiskey finished in mizunara oak casks. The first release in The Bootleg Series, this whiskey will come out later in 2019, priced at $500. We'll provide more details as they become available.If you're looking for new whiskies to buy now, however, you're in the right place. First up, Glenmorangie has changed the recipe for Quinta Ruban, adding two years to its age statement. The single malt will now age for about 12 years in bourbon casks, before a roughly 2-year finishing period in port casks. The price, however, stays the same at $55, and it will be as widely available as before. Simultaneously, Glenmorangie has updated the packaging for Lasanta to better highlight its 12 year old age statement.The Orphan Barrel range of "forgotten" whiskies has...

Whisky can be produced in either a column or a pot still. Column stills use continuous distillation to separate alcohol from other compounds, while pot stills require batch distillation: separating and concentrating the alcohol with each run through the still. In most cases, two pot distillations are all that's needed, but sometimes, distillers opt for a third.Triple-distillation is not the domain of any single country. While it's strongly associated with Irish whiskey, several distilleries in Scotland, as well as producers in the U.S., England, Sweden, and Australia, triple-distill too.Any grain, from malted barley to rye to mixed mashbills (like those used for bourbon), can be triple-distilled. And, of course, by combining two or more styles together, such as single malt and grain whiskey, a triple-distilled blend can be produced.How Triple-Distillation WorksIt's all in the name. Triple-distilled whisky must be distilled three times, usually in copper pot stills. It's a more...

Last night in New York City, the biggest leaders in scotch whisky came together to toast to the start of an exciting new moment. The Keepers of the Quaich, an industry group that celebrates individuals who promote and support scotch worldwide, opened its new USA chapter with a banquet ceremony at Gotham Hall attended by 175 people.The biggest distillers of Scotland were all represented, with companies like Diageo, Pernod Ricard, William Grant & Sons, Beam Suntory, and many others pouring some of their finest whiskies during a cocktail hour. A series of toasts punctuated the formal dinner, which included remarks from British consul Antony Phillipson and Torquhil Campbell, the Duke of Argyll, a spirited recitation of Robert Burns' Address to a Haggis, and plenty of bagpipes and traditional Scottish music.Marvin R. Shanken, editor and publisher of Whisky Advocate, was inducted into the Keepers of the Quaich in its inaugural ceremony in 1988 and served as a member of the event's...

The world of whisky is ever-expanding, extending into your medicine cabinet and onto the baseball field. That means there are more options and opportunities to educate and enjoy and if you are serious about either, a proper plan is best. Pursue your best whisky life with these 10 tips.1. Start a Tasting ClubStarting a regularly scheduled tasting club is a great way to form friendships and advance your whisky knowledge. It can be as formal or casual as you like, says Jim Holdsworth, who runs the Passen Cotty Scotch Club in western Massachusetts. “We'll have a theme, as many as 10 to 20 whiskies,” says Holdsworth. “Scotch, rye, a wood-finished theme, wounded soldiers—we'll take pictures of the empty bottles. It's an event.” Use these 5 tips to start your own vibrant whisky club.Scout for members: Start with your favorite specialty whisky retailer. “They already know the heavy hitters in the area, and are probably in touch with [them],” says Jim. They might post a flyer or...

America has fallen back in love with rye whisky. According to the Distilled Spirits Council, sales of U.S.-distilled rye were marginal before 2007. However, since 2009, volumes have increased 934 percent, growing to 912.2 thousand cases in 2017. The surging demand caught nearly everyone by surprise, particularly U.S. distillers now struggling to satisfy America's thirst. After all, it takes years of barrel aging to make a decent rye whiskey. Fortunately, a northern neighbor has come to the rescue. That's right. Look closely at the label of some of America's notable ryes and you'll find that the contents originated not in Kentucky, but in Canada.In 2010, distiller Dave Pickerell launched Vermont's WhistlePigusing 100 percent rye whisky that he purchased from Alberta Distillers Limited (ADL) in Calgary, Canada. Pickerell, the long-time master distiller at Maker's Mark who passed away last year, is well-regarded as a whiskey visionary. Other producers saw his success, resulting in...

Bourbon doesn't usually taste like the corn it's made with, and vodka rarely tastes of potatoes, grapes, or whatever the distiller chooses. Then there's rye, a grain that likes to stand and shout. We've rounded up a few examples where rye has spilled over into other spirits, so rye fanatics can experience their favorite grain—even beyond whiskey.St. George Spirits' master distiller Lance Winters notes that relatively flavorless grain neutral spirit (GNS) forms the foundation for most vodkas and gins. “A GNS base is like a blank canvas that allows botanicals to show their true colors, unadulterated. With rye as [our] base, it's like we're painting botanicals on black velvets,” he says. St. George's Dry Rye gin is malty and robust, so Winters doubles down on the amount of juniper used in his non-rye gins. St. George also offers a Dry Rye Reposado gin, rested in French and American oak wine casks.Devoid of oak or other flavorings, rye vodka is like rye undressed. Belvedere offers...

The cocktail revival of the past two decades saw classics like the Manhattan return to our mixing glasses, an icy mix of bourbon, bitters, and sweet vermouth. However, as inspired bartenders sought the wisdom of the ancients by cracking open century-old cocktail guides, like medievalists digging through Greek manuscripts, they uncovered forgotten secrets. The 1887 edition of Jerry Thomas's Bar-Tender's Guide specified rye whiskey for the drink (other guides were vague, specifying only “whiskey”).“My sense is that rye was probably the more prominent whiskey used in the early days in the Manhattan, simply because it was the more firmly established spirit in the part of the country where much of the Manhattan development and writing was taking place,” says Philip Greene, author of The Manhattan: The Story of the First Modern Cocktail. Now, rye has not only reclaimed its rightful place in classic cocktails, but also expanded its influence into a broader array of drinks.Rye whiskey...

Whisky lovers longing to spend eternity steeped in the aroma of their favorite spirit can do just that, thanks to the Forever Aging urn—a small cask made from the whiskey-soaked wood of bourbon barrels, designed specifically to hold the ashes of the dead, further moistened by a drop or two of their dram of choice.The Forever Aging urn was designed by William Elam, a retired attorney and native Kentuckian, who, ironically, isn't big on bourbon. “I enjoy a strawberry Daiquiri around the pool,” he says. “Bourbon itself is a little hard, a little strong.” But Elam nevertheless enjoys the heady aromas of bourbon that waft over from nearby distilleries to the backyard of his Frankfort home, in the heart of bourbon country. “I can frequently smell the mash if I inhale deeply and the wind is right,” Elam says. “It is a beautiful flavor.”In late 2018, Elam was musing over the fact that bourbon must be aged in new charred oak containers, leaving a lot of perfectly good barrels...

Whiskey and ginger seem made for each other. “There is just something magical about the combination of oak-aged spirits and spicy ginger,” says Erick Castro, cofounder of San Diego's Raised by Wolves and Polite Provisions.No wonder variations of the Whiskey Ginger—a two-ingredient Highball with ginger ale or ginger beer as the mixer—have existed since who knows when. But Prohibition “blew up” the drink, says Darron Foy, head bartender at The Flatiron Room in New York City. “Ginger ale was a perfect mixer to temper the odor of the subpar whiskey of the time while providing its own unique flavor point,” he explains.On top of that, Greta Garbo may have helped the drink earn a classy reputation. While playing the title character in the 1930 film Anna Christie, Garbo said, “Give me a whiskey, ginger ale on the side, and don't be stingy, baby.” The movie was the highest-grossing picture of the year.Because the Whiskey Ginger is so easy to make and most styles complement...

The goal of any whisky club is to bring people together to taste and converse over a delicious dram. For many clubs, this means neat pours of various whiskies to taste and compare—and there's certainly an argument to be made that the most fulfilling way to experience whisky is as simply as possible: pure liquid to glass. But as modern cocktails continue to evolve and grow in popularity, some whisky clubs are branching out from their usual neat servings to incorporate whisky cocktails into their meetings and events—with delicious results.“Our events always start with a welcome cocktail featuring an expression from the tasting to come,” says Kim Ohanneson, president of the Los Angeles chapter of Women Who Whiskey. “These events tend to be education-focused, and we think tasting the featured whisky in a well-made cocktail is a great way to learn about and appreciate the spirit from a different angle, and it can even help highlight a specific flavor note, like spiciness or...

As the whisky industry rallies to mitigate the effects of the COVID-19 pandemic, including by suspending tours and closing visitor centers, distilleries small and large are firing up their stills to contribute a crucial resource—hand sanitizer—to healthcare workers, first responders, and communities in need. Some craft distillers are even giving it away for free, while Pernod Ricard—which owns several U.S. craft distilleries, including Smooth Ambler and Rabbit Hole—and several other major distillers are shifting production to make hand sanitizer or ethyl alcohol for use in hospitals and other medical purposes.And importantly, they can now do so with less red tape. On March 19 the Alcohol and Tobacco Tax and Trade Bureau (TTB) waived the requirement for distilled spirits permit holders to obtain authorization prior to producing hand sanitizer, or ethanol for use in hand sanitizer, allowing more distilleries to swiftly respond to the crisis using their equipment. Yet they're...

In one sense, cognac is the wine world's whisky equivalent: an exquisite spirit, distilled from grapes rather than grain, aged in oak to create nuanced flavors worthy of intense contemplation. In another, the categories are at odds. Even as the whisky realm expanded with a breadth of variables, cognac remained constricted by tradition and French regulations into a narrow band of possibilities.Until lately, that is. Taking cues from whisky's success, cognac is exploring innovation. Once staid and self-satisfied, makers are rethinking maturation techniques, age statements, and blending (or lack thereof) in ways that are shaking up the niche—and in some cases even exceeding the bounds of what this brandy exemplar can be.Cognac is a subset of grape brandy, a distilled wine. Its exclusive birthplace, a growing region of the same name in southern France, sets it apart. Local vineyards provide the wine, which is then locally distilled. Maturation is largely executed by a small handful of...

The night of the tasting is at hand. Whiskies have been assembled, glasses are polished and spotless, and the table is clad in white, which leaves only the menu to be decided.
Wait, the menu? For a whisky tasting?
Absolutely! While food outside of bland crackers or bread is unwelcome at critical tastings where judging or reviewing is the goal, a social tasting is another animal altogether. Indeed, having food available to promote conviviality and help allay the effects of the alcohol should be considered both a social and socially responsible imperative. In addition, tasting more than a few whiskies is sure to induce palate fatigue, where the taste buds simply become exhausted. The right nosh can not only make a whisky more enjoyable, but also renew the palate in the process.
Your whisky tasting table can range from relaxed, with bags and boxes of prepared snacks and hors d'oeuvres, to a multi-course meal, according to the occasion and the whiskies on offer. However, a...

Distillers of whisky are known to proudly show off their water source, share the provenance of their grain, and occasionally even malt it on-site, all in the quest to create something that speaks of their place. But to truly understand the local nature of Chambers Bay Distillery's straight bourbon, you must look much more closely. In fact, a microscope would come in handy.About five years ago, Jeff Robinette, distiller and co-founder of Chambers Bay, placed some agar plates—Petri dishes with a growth medium—under Macintosh apple trees in a nearby orchard. From the collected microbiological thicket, Robinette—with extensive experience in biochemistry from his long career as an embryologist—eventually isolated yeast. When he began distilling in 2014, he was using commercial yeast, but once he propagated yeast isolated from the orchard and started producing whiskey with it, his distillate changed. It had a bit less of the bready, sourdough smell and more of an apple cider tang...

The Collins is one of those classic cocktails that started out featuring one base spirit but has evolved to encompass a range of variations—including the popular and tasty Whiskey Collins.“Collins cocktails rank among the oldest cocktails of all time,” says Brent Rosen, president and CEO of the National Food and Beverage Foundation. In the mid-19th century, single-serve cocktails replaced communal punches as the drink du jour, he says. In turn, the Gin Punch created by London bartender John Collins in the 1830s—a mixture of gin, sugar, citrus, and water—was later dubbed the “Tom Collins”—as mixologists began using Old Tom gin (a sweeter style) as the base spirit.But gin wasn't the only base for this refreshing drink. Bartenders experimented with other spirits, including whiskey since at least the 1870s, according to Rosen. Today, Whiskey Collins recipes exist using bourbon, rye, Irish whiskey, and pretty much every other style as a base.“It's a great cocktail because...

Infusing whisky with fruits, herbs, and spices can impart new layers of flavor to an already complex drink. When an infusion involves fatty ingredients—like brown butter, bacon fat, or coconut oil—the result of the “fat wash” is even more profound. “When you fat-wash a whisky, you aren't just adding the flavor of the fat to the spirit, you're also adding texture and weight,” says Alex Jump, lead bartender at Death & Co. Denver. “That oily texture can translate in really cool ways when putting that whisky in a cocktail.
”Just about any fatty ingredient can be used. “I usually go for tasting notes” when thinking about what ingredient to fat-wash a whiskey with, says Valentino Longo, head bartender at Le Sirenuse at the Four Seasons Miami, and Bombay Sapphire's Most Imaginative Bartender 2020. “For example, some bourbons, on the nose, have a nutty, caramel, exotic fruit taste, so I'd do a fat wash with hazelnuts or...

With the July 4 holiday coming up, there's no better time for new bourbon, and this week's latest releases include several great options.Special bottles of Evan Williams Black honoring military veterans are rolling out now. Each bottle features the story of one of five veterans, chosen from 6,500 nominations. Concurrently, the Evan Williams American-Made Heroes Foundation has donated $5,000 to each of the veterans' preferred charities. More than 360,000 American Hero bottles of Evan Williams are available, priced at $13 for a 750 ml and $25 for a 1.75 liter.Knob Creek is debuting its oldest whiskey to date, a 15 year old bourbon. Priced at $100, the bourbon is available nationwide in limited quantities.Also limited—probably a lot more limited—is Old Forester Birthday Bourbon, which will officially launch in September. Retail-priced at $130, it's likely to go for more than that, if it can be found at all.Old Tub Bottled in Bond bourbon, which up to now has been available only in...

This article was originally published in December 2019. COVID-related restrictions may affect some of the opening times and offerings of these venues, so check in advance of a visit.Blessed with great weather and equally impressive scenery, Scottsdale anchors the “Valley of the Sun,” a sprawling jigsaw puzzle of Arizona municipalities including Tempe, Phoenix, Cave Creek, Paradise Valley, Mesa, and more. The region's heart and soul is Old Town Scottsdale, a walkable neighborhood full of restaurants, bars, shops, and Old West flair that is also home to one of baseball's top spring training facilities. Along with the adjacent Fashion Square mall area, it forms the regional downtown.Radiating out from this center in every direction is an impressive array of large resort hotels, including many that cater to golf, a key driver of tourism. Scottsdale is among the top warm-weather golf destinations in the world and the epicenter of the stunning course style known as desert golf. With...

For the whisky drinker, few moments will ever rival that of tasting a 50 year old scotch. And right now, we are witnessing the release of the last bottles from casks laid down in the 1960s—a decade defined by tumultuous changes in the world: the Civil Rights protests, the Cuban missile crisis, the Vietnam War, the assassination of J.F.K., the Moon landings, and Hendrix playing "The Star-Spangled Banner" at Woodstock. Although blended scotch was king at the time, the 1960s also marked the inception of the single malt Scotch whisky revolution. And today, there are more 50 year old single malts to choose from than ever before.Only an infinitesimal number of special barrels have gone the distance of 50 years, and their rarity and longevity always command top dollar. Current offerings of 50 year old scotch, like Dalmore, can cost as much as $60,000 a bottle, making others, like Benromach, look like a veritable bargain at $14,500. Therefore, you will likely belong to one of two groups...

Rum and whisky are born of different parents—whisky from grains, rum from sugar cane. But then comes the upbringing, when these two often find themselves in the same classroom with the same teacher. They begin to talk like one another. Those classrooms are, of course, white oak barrels, which impart their own distinctive flavor to any spirit over time. It's this barrel aging that can transform a clear Caribbean cocktail mixer into a rum deserving of slow sipping and contemplation.
The Whisky Lover's Guide to Rum
The longer rum and whisky are aged, the more their tastes converge. After 3 years they may start to share a similar flavor profile, with tannins and vanilla and caramel notes taking the lead over their respective raw materials. After 5 or 6 years, they're all but finishing each other's sentences. This process of convergence is accelerated by the fact that rums are typically aged in barrels that formerly held bourbon, imbuing them with an initial burst of borrowed...

Some people would suggest that potato chips, tortilla chips, and wedges of pita bread are perfectly fine on their own. Then again, there are also those who believe that the Earth is flat and good whisky is not a necessity. For the rest of us, chips and pita wedges form only one half of the equation.Dips are the savory equivalent of the frosting on a cake. They provide that extra jolt of flavor that turns a simple snacking occasion into a genuine gastronomic experience. But like the chocolate-versus-vanilla frosting debate, where dips are concerned, opinions run high.According to Lauren Hollow, consumer insights senior manager for the food-service research firm Technomic, the most popular dip-centric appetizers in restaurants stick close to the familiar. “Tradition definitely still drives the dips market,” says Hollow. “The top three most popular categories are what they've been for a long time: cheese, salsa, and guacamole.”You Need To Start Pairing Whisky With ChipsBeyond...

If you've heard of cachaça (pronounced kuh·SHA·suh), the Brazilian spirit derived from fermented sugarcane juice, you most likely associate it with the Caipirinha, a refreshing cocktail of lime, sugar, and unaged—or prata—cachaça. And while prata cachaça is an interesting and unique spirit in and of itself, there's a wide world of drinking opportunities to be explored in barrel-aged cachaça, especially for a whisky enthusiast looking to change things up without venturing too far afield.Brazilian law states that in order to be called aged cachaça—or cachaça envelhecida—at least 50% of the liquid must be aged in a wood barrel no larger than 700 liters in capacity for at least one year. Cachaça is often likened to rum—particularly rhum agricole—thanks to its sugarcane base, but aged cachaça has plenty in common with whisky, as it's often aged in oak barrels.“About 50% of all aged cachaças in Brazil today are aged in oak, either American or European,” says Luke...

The last two centuries have wrought plenty of change in the world, but at Glencadam, evolution has been minimal. From the outside, the distillery still looks much as it did when founded in 1825; inside, 20th-century equipment has replaced older tools, and the waterwheel that once powered the operations is gone, but there's still a sense of stepping back in time. (The graveyard next door reinforces the feeling.)Most emblematic of Glencadam's long legacy is its whisky, which is bright and clean, with a purity of character that speaks to its primary role as a blending ingredient for Angus Dundee brands like Scottish Royal and those of other producers. Starting with a clear wort, Glencadam's stills promote high copper interaction, thanks to both upward-angled lyne arms—which create more reflux, condensing alcohol vapors repeatedly—and external still heaters, which agitate the liquid inside. “That liquid is constantly circulating, and as it does so it picks up more copper sulfate,”...

Update: Decanter no. 1 of Gordon & MacPhail 80 year old sold for $193,000 on October 7, 2021.Many of us consider an 18 year old scotch a treat, and regard a well-aged 25 or 30 year old expression as an indulgent luxury. These are mere youngsters compared to the new Gordon & MacPhail Generations 80 year old distilled at Glenlivet Distillery. Matured for eight decades, this whisky spans the term of office of 15 U.S. presidents. It was approaching 50 years old when President George H.W. Bush took the oath of office, making him the last sitting president to be older than the whisky, and from Biden back to Clinton, none of the last five presidents were even born when this cask was filled. It's a Speyside single malt disgorged from a sherry butt filled on February 3, 1940, which extends Gordon & MacPhail's unbroken run of releasing the world's oldest whisky, a record the company has held since the launch of the Generations series in 2010.Sir David Adjaye OBE has designed the...

In the world of single malt scotch, Dr. Bill Lumsden is a fearless explorer. With curiosity as his compass, the head of distilling and whisky creation at The Glenmorangie Distillery Co. has created a range of wine cask finishes, harnessed mocha flavors with Glenmorangie Signet, cultivated wild yeast for Allta, and used grain from the property's own barley fields for its Cadboll Estate expression.Now, Lumsden is setting sail on a new ship, as Glenmorangie unveils the Lighthouse, an experimental distillery where he will pursue his wildest whisky dreams. “I clearly will be making products which will be proudly labeled as Glenmorangie single malt scotch whisky, but I have the capability to do all sorts of other things,” says Lumsden. “I haven't really got a crystal-clear picture of everything I'm going to do. And obviously, some of the things are confidential, but it's certainly a distinct possibility that we may have products going into market which are not actually scotch...

This month marks the annual arrival of Octomore, the super-peated scotch whisky from Islay distiller Bruichladdich. Octomore's 12th edition has three different expressions—12.1, 12.2, and 12.3. Three iterations within each release is the norm for Octomore, although some years have seen a fourth expression added as well. What is unusual this year is that all three 12th edition whiskies are being sold in the U.S. Normally the .2 is available in Travel Retail only, but this year Octomore fans stateside stand a far better chance of acquiring the full set.What makes Octomore so special? For the uninitiated, a quick primer: When Bruichladdich Distillery restarted production back in 2001 after being shuttered since the mid-'90s, the non-peated Bruichladdich label was the only product. But there was a desire to make a peated whisky too, in order to mark the newly reopened distillery's Islay identity. Thus Port Charlotte was born. From there the inspiration flowed, and a plan emerged to...

In Herbert Asbury's 1933 book “The Barbary Coast: An Informal History of the San Francisco Underworld,” he reports on the most popular drink in San Francisco during the 1870s, the Pisco Punch. “Its base was Pisco brandy, which was distilled from the grape known as Italia, or La Rosa del Peru, and was named for the Peruvian port from which it was shipped,” Asbury writes. “It was thus described by a writer who first tasted it in 1872: ‘It is perfectly colorless, terribly strong and has a flavor somewhat resembling that of Scotch whiskey [sic], but much more delicate, with a marked fruity taste.” As Diego Loret de Mola, founder, director, and master distiller of Barsol Pisco points out, “Since the very first time pisco landed in the United States in the 1800s, it was compared to whisky.”Indeed, pisco is well worth exploring for the whisky drinker. This brandy is produced in the winemaking regions of Peru and Chile, with both countries claiming it as their national...

Traditionally, peat was anathema to Irish whiskey, representing Scotland—even though Ireland possesses deep peat reserves. And through the ages, the Irish have had a close relationship with the land, cutting and lifting turf to burn. “If you go back far enough in Irish history, everything was peated—you and I would have been peated, as there would have been an open fire in the middle of the room and no chimney,” notes Alex Chasko, master distiller at Teeling Distillery in Dublin.More recently, a handful of peated Irish expressions have emerged—against a range of challenges. First, all the peated malt must be imported, as Ireland's commercial maltsters won't touch the stuff due to limited demand. Second, so many of Ireland's whiskeys are triple distilled, which can refine the heavier phenol influences—responsible for much of the peat-smoke character—out of the spirit entirely. The challenge is made even more difficult for peating single pot still Irish whiskey, because...

Whisky Advocate's Spring issue hits the newsstands on March 22nd and takes a deep look at rye whiskey's rebirth. Here, our auction correspondent checks out the recent hammer prices on WhistlePig's collectible series of rye whiskeys in his column What's It Worth?WhistlePig The Boss Hog series has emerged as one of the market's most collectible annual rye whiskey releases. Fans eagerly await each year's edition, along with the latest pewter pig that adorns the stopper—a collectible that has become the porcine equivalent of Blanton's racehorse stoppers.When The Boss Hog was first released in 2013, the goal was to deliver a yearly treat to collectors and connoisseurs that represented the finest rye in WhistlePig's stock. WhistlePig commits to five promises for each release: It will be a single barrel, bottled at proof, powerfully complex, distinctly unique from anything they've done before, and it will be stupendous. The liquid is sourced from Canada and shipped to Vermont for further...

Planning a trip to New York City—the Statue of Liberty, Broadway, museums, the Empire State Building, Central Park, shopping on Fifth Avenue, and world-class dining? Why not add distillery visits to your itinerary, and head to Brooklyn? The borough is home to a burgeoning whiskey scene, with innovative distillers making bourbon, rye, and malt whiskey, while others experiment with rice, apples, and wormwood. Making whiskey isn't easy, but distilling in an urban setting like New York is particularly challenging since distillers must navigate various building regulations and stringent laws governing manufacturing sites, all while working in a tight space and respecting the surrounding neighborhood. Yet a group of industrious distillers has surmounted these challenges and is making whiskey and other spirits in the city that never sleeps. These places began cropping up around a decade ago, and since then have multiplied.New York City's modern whiskey-making movement arguably began in...

Barrel aging is a crucial part of whisky making—it gives the spirit its color and adds a greater depth of flavor over time. Some styles even mandate the type of barrel or vessel used to age the whiskey. Bourbon, for example, is legally required to be placed in a new charred oak container meaning that once a barrel has been emptied, it can never be used to make bourbon again. So what happens to those barrels? They can be used to aged other types of whiskey like American single malt, or other types of spirits like gin, rum, or cognac.Bourbon barrel aging can give these other spirits, and wine as well, an added dimension, as the oak likewise imparts color, but also flavors left behind from the whiskey. Taste that influence for yourself with these 10 bottles that offer something for whisky lovers looking to branch our into other spirits, and fans of those spirits looking to develop a taste for oak.10 bourbon barrel-Aged spirits and wines to try nowDon Papa 10 year old Rum—43%, $70This...

For a spirit to be considered whisky, it must meet a few basic requirements, among them that it can be bottled at no less than 40% alcohol by volume (ABV). This presents a challenge for scotch whisky makers aging stocks for extended periods, as the temperate climate of Scotland causes proof to decrease over time. By contrast, the hot, humid summers of Kentucky, Tennessee, and elsewhere in the U.S. cause proof to increase over time as the barrels lose more water than alcohol.However, nothing in whisky is an absolute, and barrels aging in the U.S. can sometimes see their ABVs decline. While checking samples for George Dickel's single barrel program, Cascade Hollow general manager and distiller Nicole Austin discovered just that—as barrels that had been aging on the lower, cooler tiers of the rickhouse clocked in at 39.9% ABV. Rather than blending them away with higher-proof stocks, she decided to bottle them as the newest Cascade Moon release: a 15 year old Barrel Proof.“I...

Smoked salmon from Scotland is revered the world over, but it may surprise some to learn that Scottish salmon is a different species from those popular in the Pacific northwest. The Atlantic salmon is Scotland's variety, while those fished in the Pacific include chinook, chum, coho, pink, and sockeye. Experts have their opinions on which are the best, but a more important consideration is whether the salmon was farmed or caught in the wild—the consensus being that wild-caught is best. The simplest way to prepare salmon is to pan-fry fillets, which when carefully executed will yield a moist, delightful result, with bigger and bolder flavors coming from wild-caught chinook or sockeye, and the mildest taste found in farmed Atlantic salmon. Either way, a rich scotch single malt makes an ideal partner, with my wild-caught Atlantic fillet benefiting greatly from the accompanying richness and soft spiciness of Aberlour 12 year old. Now shift the fish from the stovetop to the oven and...

Thanksgiving is next week, and with it comes a prime opportunity to share some drams with family and friends. While we’ve previously covered the best cocktails and crowd-pleasers to serve when hosting a Thanksgiving dinner, or how to best optimize particular whisky styles, this year we compiled a list of American whiskeys that are sure to please longtime whisky lovers and newer fans alike. Cheers to the start of the holiday season, and happy sipping! 
With the holidays now upon us, the onslaught of new whiskies is in full swing. This week, there's a new finished rye from Kentucky Peerless, a bourbon and a rum cask-finished rye from Kentucky Owl, and a new collaborative blend from High West and The Prisoner Wine Co. Read on for full details.

Kentucky Peerless Double Oak 
Style: Finished rye Origin: Kentucky Age: Not stated ABV: 54.65% Price: $150 Release: November 2022 Availability: Limited
Need to...

While we may look to distillers and blenders first and foremost for the whiskies they’re making us, have you ever wondered what they’re drinking when they’re off the clock? We asked 10 whisky makers for their favorite whiskies (with the single stipulation that it couldn’t be a whisky they themselves had a hand in making), as well as for their favorite non-whisky drinks. Their answers shine light on all sorts of whisky styles and non-whisky drinks, though you’ll see a handful of shared answers, too. Who knows, one of their favorites might just inspire you to try something new next time you’re out at a bar, restaurant, or liquor store.
Who: Dr. Bill Lumsden, director of distilling and whisky creation, Glenmorangie and Ardbeg
Favorite whisky: “It’d have to be The Balvenie Founder’s Reserve; I think it was a 10 year old when I first tried it, and it was the second single malt scotch I ever tasted after...

While Indian cuisine ranges widely depending on what part of the country the recipe originated, what we know as “restaurant Indian” is essentially a mix of various curries, plus foods cooked in the clay oven known as a tandoor. The curries have evolved from a mix of influences—from Portuguese explorers who brought chiles to the subcontinent to the long-ranging impact of British Raj, but may be broadly defined as anything in a sauce, from rich butter chicken to fiery vindaloo. 
For my pairing exercises, I focused on a handful of the most popular curries—spinach-based saag, mild to medium madras, complex rogan josh, and the aforementioned butter chicken and vindaloo—plus various tandoori meats. 
Given that many Indian whiskies are inspired by scotch, my first assumption was that scotch would likely serve the cuisine best, a theory that proved to be true. And of course, when available, Indian whiskies from such esteemed distilleries...

In April, two large, onion-shaped copper pot stills were lowered into the steel frame of the new Port Ellen stillhouse on Islay, a major step in the long-awaited reopening of this renowned name in scotch whisky. Construction continues apace, and plans call for those stills to be producing spirit by next year—some 40 years after Port Ellen was shuttered amid an industry downturn in the 1980s. The stills look remarkably similar to the ones in the old Port Ellen Distillery, which is all part of a plan to replicate the traditional spirit character of Port Ellen as closely as possible. A second pair of smaller stills is also being added, for use in experimenting with new styles. Meanwhile, work on the nearby Portintruan Distillery has begun, with owner Elixir Distillers receiving permission to start construction last year. Portintruan will be Islay’s 11th operational distillery when completed.
All across this famous whisky island, new projects abound. Ardnahoe Distillery on...

Tequila is made only in Mexico—and primarily in the state of Jalisco, which lies in the center of the country like a beating heart. Like so much of the Mexican countryside, Jalisco is remarkably scenic, offering views of high mountain ranges and scrubland, rolling fields of blue agave and Pacific Ocean beaches. While best known for tequila, Jalisco is also the birthplace of Mariachi music, whose singers will serenade you on many occasions during your visit.
Jalisco’s charming town of Tequila is to its namesake spirit what the town of Sonoma is to its surrounding wine country, and is the heart and soul of the region’s production. Located only 40 miles northwest of the cosmopolitan city of Guadalajara (population 1.5 million), Tequila is home to La Rojeña, Latin America’s oldest distillery (1798), and the only one of three distilleries owned by Mexico’s largest tequila maker, Jose Cuervo, that offers tours. With its hotels, restaurants, and...

Happy St. Patrick's Day! If you're looking to celebrate with an Irish whiskey, we've got you covered. This list captures all of the current excitement around Irish whiskey, with a new 100% rye from Powers, an affordable single pot still from The Busker, a showcase of Ireland's terroir from Waterford, and much more. And lest you think Irish whiskey is meant only for March, the style is showing sustained growth, with shipments to our shores rising by 28% last year to a whopping 72 million bottles.
In other whisky news, Uncle Nearest is opening a new experiential space dedicated to elevated drinks, food, and live music on its Tennessee campus; Michter's is adding new barrel houses and running additional distillation to increase availability; and Oak & Eden has announced that six of its permanent whiskeys are now kosher certified. As for new whiskies this week, Jack Daniel's is bringing back its 10 year old Tennessee whiskey and...

This week delivered news of two major distillery builds in the U.S. In Georgetown, Kentucky, Blue Run Spirits will soon break ground on a strikingly modern new headquarters that will include a 35,000-square-foot distillery and a 20,000-square-foot rickhouse, all expected to be up and running by 2025. Over in Ohio, craft distiller Middle West has unveiled plans for a 75,000-square-foot distillery, slated to be the centerpiece of its newly developed 14-acre home that will open this summer in Columbus. While Middle West makes vodka and gin along with its whiskey labels, its new distillery will be exclusively whiskey-focused. 
This week brings a varied array of new whiskies. From Scotland, Glenfiddich has introduced a single malt in celebration of Japan's cherry blossom festival—a 29 year old whisky finished in casks previously used for the Japanese spirit awamori—while Loch Lomond is releasing two new whiskies to...

For many years after the near-collapse of the Irish whiskey industry in the 1960s and ’70s, innovative whiskey making in Ireland was nearly extinct. That dearth of artistry was by necessity, as all efforts were centered on just a handful of brands in order to get Irish whiskey back on its feet again. The wilderness years lasted nearly three decades, but Irish whiskey creativity has finally returned to the fore, with innovators tapping into terroir, creating modern twists on Irish whiskey’s past, and pushing the envelope on flavor. Here’s a look at what’s happening.
Boann Distillery
Salvaging History in a Dram
Boann Distillery started making whiskey in 2019, and is using the past to inspire the future. Soon after opening, Boann partnered with Irish whiskey historian and author Fionnán O’Connor on its vintage mashbills project to test 10 historic recipes. Since then it has been on a mission to be one of the more creative players in the...

When it comes to making whiskey cocktails, people often go straight to bourbon or rye—and indeed, many classic recipes were invented with these styles in mind. Irish whiskey may not have the storied cocktail history of its American counterparts, but it’s just as mixable with a wide variety of ingredients and worthy of the spotlight in the cocktail realm.
Patrick McGoldrick, beverage director at Afterbar in Chicago, believes that Irish whiskey is one of the most essential and versatile spirits in the world. “It’s incredibly accessible to novices and whisky veterans with its smooth and balanced sweetness,” he says. “This makes it a wonderful choice for both sour-style drinks as well as spirit-forward ones.”
Irish whiskey in fact offers something for every type of whisky drinker: It shares similarities with scotch due to the malted barley in its mashbill, but its lack of big, bold smokiness in favor of subtler sweet and fruity qualities...

With origins dating back to the 15th century, aquavit is a Scandinavian specialty. “The story goes that distilled spirits arrived in Scandinavia via Hanseatic League trade (circa 1200-1500), and as with many spirits back then, most were rubbish, so the locals would flavor the rough spirit with regional flavorings—in the case of most Scandinavian countries, that would be predominantly caraway and dill,” says Christian Krogstad, founder and master distiller of Krogstad Aquavit, which is produced in Portland, Oregon at House Spirits Distillery, home of Westward Whiskey. “Eventually they learned that the flavors could be refined by redistillation of this maceration, and that’s how aquavit is still made today.”
Aquavit (also spelled akvavit), which gets its name from the Latin aqua vitae, literally “water of life,” starts as a neutral spirit distilled from grain or potato that’s then infused with botanicals and distilled again. EU...

On March 25th 1981, Ardbeg Distillery closed and the stills ran cold, and at the time, nobody knew if they would ever run again. A downturn in the scotch market saw Islay pay a heavy price as demand for peated stocks of whisky for blending diminished. Distilleries around the island closed or shifted to reduced production. New hope for Ardbeg didn’t come until the end of the summer in 1989 when the distillery reopened, using moderately peated malt from nearby Port Ellen Maltings for its production. But there was more turbulence in the whisky markets during the 1990s and Ardbeg’s fortunes were short-lived as then-owner Allied Distillers Ltd shut the distillery again in 1996 and put it up for sale.
The Glenmorangie Company Ltd. bought the distillery and remaining inventory in 1997 and set about its restoration, upgrading the equipment and buildings to make the distillery operational again. “I undertook a comprehensive review of the character of the Ardbeg stock, and...

No matter the style of gin (and there are a few), you can always count on a bounty of botanicals, as the spirit harnesses some of the most potent and arresting flavors nature has to offer. Generally speaking, gin can be distilled from any raw material; from rye, wheat, barley, or corn, to potatoes or grapes. Genever, the oldest style of gin, is an exception to this rule, as it must be made from grain. The majority of gins are dry and juniper-forward—think London Dry as the pinnacle of this style—and they’re augmented by the likes of citrus peel, coriander, and countless other botanicals in bespoke blends. Old Tom gins are outliers in this respect, as unlike their dry and herbaceous counterparts, they’re notably sweet, be it from the addition of sweeteners or barrel aging. Of note: Old Tom is the only style that can be called “barrel-aged” according to the Alcohol and Tobacco Tax and Trade Bureau (TTB). All other gin exists only as an unaged...

No matter how well-acquainted you are with our beloved spirit, odds are that you’ve noticed a slight difference in how your favorite brands style their labels. Some distillers call their creations “whiskey,” while others eschew the “e” in favor of “whisky.” This slight difference in spelling has created one of those historical oddities that makes the water of life such a colorful and fascinating subject. As always seems to be the case with whisky, various events throughout generations have created the divide. 
To help shed some light on the whisky-versus-whiskey question, we’ve unpacked the story in its various parts. Much of it comes down to where the liquid was made, but again, despite all the great efforts to codify and regulate this great drink, we often find some exceptions to the rules.
Countries That Use Whisky

Canada
Japan
Scotland
World

Countries That Use...

With St. Patrick’s Day nearly upon us, Irish whiskey will be front and center. It’s a most versatile and exciting spirit, but if your experience with Irish whiskey is limited to downing shots once a year dressed in a green velvet leprechaun’s hat, then we’ve got three routes to help you engage with Irish whiskey on a more rewarding level. First, our neat pour list contains six whiskeys that are worth getting to know better as they represent some of the most flavorsome whiskeys from Ireland right now. Second, for the make-at-home cocktail enthusiast, we pick six bottles to play with at home, each with a different style of Irish whiskey. With dozens of cocktail recipes online for inspiration, we want to be less prescriptive and encourage you to make a cocktail you love using an Irish whiskey and then make it again with a different pick to show you how whisky flavor influences the finished cocktail. Finally, Irish whiskey and food is a match made in heaven, so we...

Meikle Tòir (pronounced mee-kuhl tor) is a new range of 5 year old peated Speyside single malts produced at Glenallachie Distillery by master distiller Billy Walker. Walker began producing peated spirit at Glenallachie in 2018, the first time this had been attempted since the distillery was founded in 1967. Meikle Tòir means “the big pursuit,” and in his quest of peated perfection, Walker uses mainland peat, a lengthy fermentation of 160 hours, and a meticulous selection of high-quality casks to create this sweet, smoky style. The malt in each small batch expression was peated to 35 phenol parts per million (ppm), except The Turbo 2023 Edition, which is the spirit from the “heart of the heart” of the distillate, and was made using malt peated to 71 ppm.
93 points - Meikle Tòir The Sherry One 5 year old, 48%, $75
Chocolate brownie, smoked orange disc, ground cumin, mild smoked paprika, gentle peat smoke, and a dusting of cocoa on...

Among the latest new releases, Ardbeg takes us back to the the turn of the new millennium with some of its first whisky made in 2000, while Glenmorangie is out with the fourth edition of its Cadboll Estate label, made from barley harvested on its estate in the Highlands. From the U.S., Iowa whiskey maker Cedar Ridge has released its first sherry finished bourbon, while Ireland's Boann Distillery makes its global debut with a trio of Irish single pot still whiskeys—two of them finished in sherry casks and the other in madeira casks. Up until now, Boann has been best known for its branded whiskey The Whistler, and also for its work with old Irish mashbill recipes, specifically its Vintage Mashbill Project, done in collaboration with Irish whiskey historian Fionan O'Connor.
 
 
Ardbeg Vintage Y2K Single Malt Scotch
ABV: 46%
SRP: $800
Availability: Ardbeg.com, the distillery visitor center, Reservebar.com, and...

Bourbon leads this week with a swarm of “B's”, as Bernheim, Baker’s, and Bardstown all weigh in with new releases. Bernheim Barrel Proof, appropriately enough for this list, is offering Batch B, the second and final installment of 2024 for this expression. We’ve yet to taste Batch B, but Batch A has been one of our favorite whiskeys so far this year. There’s also a welcome return for Baker’s, the single barrel gem whose appearances are all too infrequent. Based on previous tastings, we’d recommend that you snag a bottle. Elsewhere, Bardstown’s new super-wheater is serious business—check out that 39% wheat share in the mashbill. In comparison to other wheaters, Larceny’s is a mere 20%, as is Old Fitzgerald, while Maker’s hovers at around 15%.
Cask-finished whiskeys also feature prominently this week, as Old Elk continues its finishing work with a cognac barrel-finished wheater. Virginia Distillery Co. has a new...

Japanese whisky’s reputation has come a long way over the arc of 25 years. Once an unglamorous local tipple, today it’s a globally revered spirit—with supply straining to meet demand. Along this path to glory, Japanese whisky has inspired some of the world’s great cocktail bars, created liquid magic with its use of mizunara oak, and achieved mastery in the art of blending. On the global auction market, Japan has produced some of the most coveted collectibles ever released. In short, the allure is undeniable.
Despite centuries-old traditions in sake and shochu, Japan’s history of whisky distilling is not a lengthy one. The country’s two most famous malt whisky distilleries are Yamazaki (owned by Suntory), which opened in 1923, and Yoichi (owned by Nikka), which began distilling in 1936. The seminal figure for whisky in Japan was Masataka Taketsuru, a scion of a sake brewing family who journeyed to Scotland from 1918-20 to study whisky making and...

The pot still is the engine that makes so much of our whisky, but pot distillation also creates some undesirable components, and those must be separated from the good stuff. To do that, a distiller makes “cuts” during a production run. The good news is that the unwanted distillate is fairly easily separated, as it arrives at two points—the beginning and the end of a run. The middle part in the sequence is where the quality spirit is made, and accounts for most of the final product. These three stages are known in the U.S. as the heads, hearts, and tails. The Scots know them as foreshots, hearts, and feints.
But how do the three parts get separated? After the distillate passes through the still, it flows from the condenser as distilled spirit. Cuts are separated, and distillers collect them by switching the flow into the appropriate container as the distillate’s character changes along the way.


HEADS
The heads contain volatiles like...

This week's new release round-up features American whiskeys, led by a port cask finished blend from Woodford Reserve and a California red wine cask finish from Rebel. Elijah Craig has dropped the second barrel proof batch of the year, while Nashville pitmaster Carey Bringle is offering a 15 year old rye. Elsewhere, Cedar Ridge has a new single malt finished in a multiplicity of casks, while other new offerings are from Frank August, Spirit Hound, Milam & Greene, and World Whiskey Society. And in a separate story, we cover two distillers who've announced releases honoring the U.S. military.
 
Woodford Reserve Distillery Series: Tawny Port Finish Blend
ABV: 45.2%
SRP: $65/375 ml
Availability: Limited
Master distiller Elizabeth McCall’s newest Woodford Distillery Series release first combined rye and bourbon together. From there, McCall added a tawny port-finished bourbon to the blend; once that was married, she balanced the...

For much of tequila’s history, barrel aging wasn’t a huge consideration—tequila was meant to be consumed young, with the spirit’s natural flavors un adulterated by wood. But as tequila moved up the ladder of respectability, distillers began to barrel-age their products. Today, aged expressions are an almost required part of a tequila distiller’s portfolio, and tequileros are pushing boundaries by trying different barrels, new techniques, and longer aging processes.
Tequila barrel aging dates as far back as 1800, according to some historians, but whether those barrels were used for aging or simply for storage is unclear. Regardless, the vast majority of tequila consumed well into the 20th century was blanco, or unaged. The first laws distinguishing aged from unaged tequila weren’t laid down in Mexico until 1964, and even then the only categories were blanco and añejo, or “aged,” without specifying time spent in the barrel. The...

If you were going to imagine an ideal Maestro Tequilero, you might consider the three-decade career of Alejandro (Alex) Coronado. Trained in chemical engineering, the Mexico native started with Cuervo as a strategic planning analyst, helping determine where to invest in the company’s future, then moved into operations, spending years learning every aspect of bottling, plant management, and the complex process of creating spirits. Today, as Cuervo’s Maestro Tequilero, he is responsible for distillation, bottling, and innovation for the entire portfolio. He has learned a few things along the way.
We spoke with him about artisanal and modern production, sustainable agriculture, and, above all, his ongoing passion for creating tequila.
What are the most significant issues in tequila production today?
It's very important we protect tequila, especially considering how much it's growing globally. Tequila is deeply rooted in Mexican heritage and is a symbol of...

Add extra layers of complexity and flavor to your celebration with a bottle of small-batch tequila or mezcal. Expressions include fresh, citrus-driven blancos, a rich, warming anejo, a Napa Cabernet-finished rosé, and a smoky mezcal. Whether sipped neat, on the rocks, or mixed into a deliciously balanced cocktail, they will please any agave connoisseur at the party. You’ll find quality in every bottle. Learn more about these Top Shelf spirits below.
Código Tequila Reposado
Carefully rested for six months in Napa Valley Cabernet French White Oak wine barrels. The Reposado features the brightness of ripe agave with some of the warm, smoky undertones often found in whiskey, like vanilla, oak, and caramel. Complex, delightful flavors make the Código 1530 Reposado a flexible spirit. Savor on the rocks or in the indulgent cocktail of your choice.
Código Tequila Rosa
A unique fusion of tequila and wine...

For months, bushfires and drought have ravaged Australia, destroying millions of acres of land and thousands of homes and buildings, as well as killing an estimated 34 people and over a billion animals. Though the disasters have taken an enormous toll on the country, numerous groups are stepping up to help—including Australia's whisky and spirits distillers, who are auctioning some of their rarest bottles to assist in relief efforts. And whisky lovers across the world can participate.The Aussie Spirit Auction consists of over 200 bottles of whiskies and spirits, related items such as photographs, and experiences, including distillery tours and classes, donated by over 100 Australian and a few Scottish distilleries. An online auction is already underway, and an auction gala dinner will take place in Sydney on February 28 at 7 p.m. All of the auction's proceeds are going to the charity Rural Aid, which “provides financial assistance, goods like hay, and water, and counseling to...

Absinthe is known to whiskey drinkers for the distinctive anise flavor it lends to a classic Sazerac cocktail, which blends the botanical green spirit with rye whiskey, Peychaud's bitters, and sugar. “It's not really meant to make a big, complicated cocktail as much as it is just dressing up that little bit of whiskey in the glass,” says Brent Rosen, president and CEO of the National Food and Beverage Foundation in New Orleans, where he oversees programming at theMuseum of the American Cocktail. Like a flower on a lapel, a little absinthe adds a lot of flair.Learn More About Absinthe in our Guide to This Potent Green SpiritTraditionally made from wormwood—a plant that contains the mind-altering substance thujone—absinthe gained a notably naughty reputation; it was (largely spuriously) blamed for a litany of social ills, and banned in the U.S. and much of Europe by the early 1900s. Sazerac drinkers made do with Herbsaint, a legal anise-flavored liqueur. And, even with absinthe...

The cold of winter grips much of the country, but thankfully there's plenty of new whisky to help chase away the chill!Ardbeg has unveiled a limited edition matured entirely in ex-rye casks and honoring the recently retired distillery manager, Mickey Heads. Arrrrrrrdbeg! (that's seven Rs) is priced at $180 and available in limited amounts.Bowmore is launching the first annual release of 30 year old single malt, this one distilled in 1989. There are 2,580 bottles available, priced at $2,500.Dewar's is rolling out the latest in its 8 year old Smooth line, matured in ruby port casks. Dewar's Portuguese Smooth is widely available, priced at $22.Actors Ian Somerhalder and Paul Wesley have teamed up on Brother's Bond bourbon. The whiskey hits retail shelves in April, priced at $40.Finally, Ballantine's is launching a "spirit drink" that's half the proof of its core blended scotch. Ballantine's Light is available in Spain, priced at €12.45 (around $15).Read on for full...

High-profile distillers are on the move: Former Jameson master distiller Brian Nation is taking on the American Midwest at Minnesota craft venture O’Shaughnessy Distilling Co., while Jeff Arnett walked away from his master distiller’s role at Jack Daniel Distillery last year and just announced the launch of his new venture, Company Distilling, which is situated by the foothills of the Great Smoky Mountains in eastern Tennessee.While we’ll have to wait patiently for the whiskeys from Nation and Arnett, there are plenty of new releases to sip in the meantime. First up, Jura is adding a 12 year old single malt to its core lineup. The whisky is widely available, at a buyer-friendly price of $50.From North Texas, Garrison Bros. is also rolling out one of their oldest, rarest expressions to date: Laguna Madre. There are 2,000 bottles of the bourbon available, and it’ll set you back $299.Buffalo Trace has added a new whiskey to its experimental collection that pays homage to Chinese...

As whiskey lovers look to gather, taste, and learn more about their favorite spirit, whiskey tasting clubs are more popular than ever. Many distilleries have created their own clubs, through which fans can receive discounts, early access to releases, launch-party invitations, and more. Though these clubs have looked a bit different during the pandemic, they still offer whiskey aficionados a way to safely unite in their devotion to the dram.“We have seen a steady increase in membership since the beginning of the pandemic,” says Elisabeth Flaherty, head of hospitality for Utah's High West Distillery, where the High West Whiskey Club was formed in 2016. There is no fee to join, and “membership is maintained for as long as you wish to receive emails from High West,” Flaherty says. She adds that the biggest perk is finding out early when High West's releases are hitting the shelves.KO Distilling in Manassas, Virginia also has its own club—whose members are called PlanKOwners, in...

There's nothing like a good whisky, except, perhaps, another good whisky. Yet even whisky lovers may decide to take a break from time to time for medical, religious, or other reasons. Whatever the motive, abstaining no longer means a choice of just soda or seltzer. Now there is a range of alcohol-free alternatives for when you're off the sauce or just want to lighten the proof load of your usual tipple.
“The vast majority of consumers are not necessarily vigilantly sober daily,” says Lauren Chitwood, who co-founded Spiritless in 2019 and serves as its CEO. “They're really just looking to curb consumption and increase moderation.” Spiritless's first product, Kentucky 74, is a dealcoholized “whiskey” that's made in a two-step process. First, grain neutral spirit and oak are combined in a pot still, using pressure, vapor, and temperature variations to create a highly concentrated extract. The resulting liquid is put into a second pot still and...

Bruichladdich Distillery is known around the world for its single malt scotch whiskies. But it also has the distinction of being the only Islay distiller with a serious gin label—one that has even advertised in the Super Bowl!  The Botanist gin, which launched in 2010, was created by then-master distiller Jim McEwan, who aimed to showcase Islay’s terroir by distilling a dry gin made from the island’s botanicals. In many ways, the approach channeled the spirit of Bruichladdich’s Islay Barley series, a collection of unpeated, terroir-driven single malts made from Islay-grown barley. 
Now, The Botanist has expanded the line with two new gins which further call upon the distillery’s expertise in whisky—this time, in cask maturation. 
The new releases, which belong to the Islay Cask Matured Series, are matured in a cuvée of 16 casks from different regions made from American and European oak casks. The younger of the duo...

Sure, you might love Bob Dylan for his music, but have you tried his whiskey? The musician is the co-owner and face of Heaven's Door, a whiskey brand that’s steadily built up its presence since launching in 2018. The core collection shows off a diverse repertoire—there are Tennessee and Kentucky straight bourbons, a double-barreled blended American whiskey, and a finished rye—and now comes The Exploration Series.
The first whiskey in the range is Calvados Finish, a Tennessee straight bourbon finished in, you guessed it, calvados casks. Native to Normandy, France, calvados is a brandy made from apples (and occasionally pears); it’s a delicate spirit, with sweet, subtle notes of stone fruit and baking spice. The new expression is placed into calvados casks for up to 6 months, though the average finishing time is 4 months. At the tail end of maturation, heavily toasted, broken French oak staves are added to the barrels, introducing yet another layer of flavor...

Indian rums have never had a good reputation overseas, because the country’s domestic “rums” have often been of low quality. Indeed, often they don’t even qualify as rums at all in most global markets, because they’re not made entirely from sugar cane or sugar cane byproducts.
But one of India’s best whisky makers is looking to change the conversation. Camikara (Sanskrit for “Liquid Gold) is distilled entirely from cane juice, without any additives. The brand is distilled by Piccadily Agro, maker of Indri single malt Indian whiskies, which have notched scores of 92-94 points in four reviews from our tasting panel. Camikara had a brief U.S. introduction in 2022 with a highly limited 12 year old rum, but now it’s back with a pair of rums, aged for 3 and 8 years.
French Methods Meet Indian Terroir
Camikara’s house style is inspired by rhum agricole, the rum that originated in the French Caribbean during the early 19th...

Loch Lomond Distillery has partnered with Scottish golf legend Colin Montgomerie to release two limited-edition single malt scotches to mark The 152nd Open at Royal Troon. The Open is the world’s oldest golf tournament, and was first held in 1860.
The first whisky is Loch Lomond The Open Special Edition; a non-age statement single malt matured in American oak casks and finished in French oak chardonnay casks. Crafted by Loch Lomond Group’s master blender Michael Henry it is bottled at 46% and is priced at $45. In recent years, the distillery has also added a new special edition single malt to The Open Course Collection. The 2024 release  was distilled in 2000 and finished for 6 months in manzanilla sherry casks. Bottled at 24 years old at 47.1%, this expression is priced at $300. It’s a limited global release of 4,500 bottles, and both releases will be available in the U.S. beginning in May.
Loch Lomond has been the official Spirit of The Open with The...

Independence Day is upon us—time for fireworks, parades, backyard barbecues, beach days, and perhaps a dram or two when the sun goes down. Here are some selections, listed in alphabetical order, that will add more fun to your Glorious Fourth. Some of these whiskeys have carved their place in the American experience, while others simply evoke a uniquely American spirit.  
15 Stars First West Blend of Straight Ryes (Batch 2-SSDD), 52.50% ABV, $89
Whiskey maker 15 Stars is named as a toast to Kentucky’s joining the Union as the 15th state in 1792. The U.S. flag with 15 stars and stripes, which was approved by President George Washington, is proudly featured on its labels. 15 Stars was founded in 2019 by father and son blenders Rick and Ricky Johnson, and it debuted its first whiskey in 2022. We’ve scored six of them so far, and all have rated above 90 points. 
Col. E.H. Taylor Single Barrel Bourbon, 50% ABV...

Much like Robert De Niro, Meryl Streep, and Sir Ian McKellen, the marquee names of single malt scotch are whiskies you can bank on, delivering captivating performances in the glass time after time. They’ve built a reputation for quality that always delivers. But plenty of lesser-known single malts have fascinating stories to offer too.
Scotland has over 120 single malt distilleries that exported nearly 129 million bottles in 2020, according to the Scotch Whisky Association. Yet the average American liquor store might have just a couple dozen single malt scotch brands, and often these don’t vary no matter where you shop. There’s nothing wrong with that if those are the whiskies you like to drink, but the world of single malt scotch is much bigger—and some of its best whiskies are still undiscovered by a great many drinkers.
There are several reasons why distilleries might fly under the radar. Some of them mainly produce whisky for blends, bottling...

It was all going so well. Japanese whiskies winning prizes at every major competition, bartenders going crazy for them, consumers following suit, auction prices going stratospheric, Suntory buying Jim Beam. Everything spoke of an industry in robust health, ready to become a significant world force in volume and quality. Then the realization hit that the whiskies were on allocation, that Nikka was removing all age statements from its single malt range. What happened?To understand that, you need to go back in time. In order to sell, say, a 15 year old whisky, you have to have made the spirit 15 (or more) years ago. In order to sell increasing volumes of 15 year old whisky, you have to have anticipated that demand 15 or more years ago. The situation in Japan 15 and more years ago was very different from what it is today. Export had only just started, single malt was still a new concept, the once massive domestic market was flatlining (at best), and distilleries were essentially being...

Whiskey is any distilled spirit that is made from grain and aged in wood. There are many different whiskey styles, usually identified with their country of origin.In the United States the national spirit is bourbon, a type of whiskey that contains at least 51% corn and is aged in oak barrels that are both new and charred on the inside. ‘Charred' means ‘burnt.' ‘New' means the barrels cannot have been previously used—and they cannot be used again to make bourbon—but they aren't discarded. Most used bourbon barrels are sold to distilleries in Scotland, Ireland, and Canada. Most American-made brandy is aged in used bourbon barrels. So are some rums and tequilas.The specifications for rye whiskey are the same as for bourbon except rye, not corn, must be the predominant grain in the mash. The other difference is that while most bourbons are 70 to 80 percent corn, many ryes are ‘barely legal' at 51 percent rye. That means they contain a lot of corn too, which is good because it...

Canada's first commercial whisky distillers were mostly English and German; Scottish and Irish settlers preferred to make rum. Wheat grew abundantly, so in the beginning it was Canada's principal whisky grain. German and Dutch immigrants suggested adding small amounts of rye grain to boost the flavor, creating a new whisky style that became known as “rye.” (Canadian whisky is still often referred to as “rye,” even though most Canadian whiskies are comprised of various grains). Current Canadian-made whiskies using only rye grain include Collingwood 21, Lot No. 40, Masterson's, Alberta Premium, WhistlePig, Grand Grizzly, and Pendleton 12.When the U.S. declared Prohibition, Canada's largest market suddenly dried up, creating serious financial difficulties for most of Canada's distilleries. Moreover, much of the whisky reaching the U.S. was Scotch and Irish whisky imported to Canada for resale to U.S.-based bootleggers. Unlike their American counterparts, Canadian whisky makers...

Every time a Japanese whisky wins a major award, some eager writer will contact me and ask, “Should the Scots be worried that Japan (and I hear the astonishment in their voice at the temerity of such a thing happening) is beating them at their own game?” I try to explain that whisky is an international spirit, made in different ways, concluding, “Japan makes the best Japanese whisky, Scotland makes the best scotch.”It might sound glib, but that guiding principle lies at the heart of why Japanese whisky is the way it is. There's also the fact that, since Japan started making whisky in 1923, it would be astonishing if they weren't winning awards by now. Being surprised that they are smacks of cultural elitism.The questioner sometimes follows this with, “But they're scientists, not real whisky makers.” While Japanese distillers approached whisky making in a rigorously scientific manner at the start, they had to. There wasn't 200 years of knowledge to draw from. They have...

Where can I see a smoking pagoda? Look to the skies at Bowmore, Laphroaig, and Kilchoman for the tell-tale puffs of smoke billowing out through the slatted panels of the pagoda chimney, though kilning does not take place every day.Where can I see floor malting in operation at a distillery?Oddly enough, at all the places with smoking pagodas. If you're lucky, the distillery guide will let you have a go at pulling the rake through the barley.Don't tell me I can have a go at digging peat on Islay too?Yes, you can! You want to book yourself on Laphroaig's Water to Whisky Experience for the afternoon. Alternatively, spoil yourself with Bowmore's Master Distiller's tour and get your hands dirty lifting peat that could help flavor Bowmore single malt in the future.Can I taste Islay whisky straight from the cask?You bet! Several distilleries can make this dream come true if you choose the right tour. Check out the options for Ardbeg, Bruichladdich, Bunnahabhain, and Laphroaig.Can I take a...

Below is a list of the operational distilleries on Islay and Jura that run regular distillery tours. We strongly suggest that you check websites or call ahead to determine tour times, the days they are open for tours (some options are seasonal), and try your best to plan and book your tours in advance to avoid disappointment. It is worth remembering that the island is much quieter outside of the peak tourist weeks. Distilleries each have their own open day during Fèis Ìle, with a busy program of events, though they lay on extra tours throughout the week due to the volume of visitors.Ardbeg (established 1815, owner: LVMH, distillery manager: Michael Heads); 1496 302244; ardbeg.com. Open seven days a week, year-round. Admission: Ardbeg Tour (£5) is a one-hour tour of the distillery with a tasting of new make Ardbeg spirit and one dram of Ardbeg 10 year old, Uigeadail, or Corryvreckan. Ardbeg Full Range Tour (£20) is a 1.5-hour tour of the distillery with an in-depth tasting of three...

Can a whisky drinker ever be given too much information about the product he or she is consuming? You may think that at a time when provenance and traceability seem to be of greater importance than ever that the answer would be an emphatic “No.”However, according to EU (Economic Community) law, which currently applies in the UK, a distiller or bottler may only make public the age of the youngest component spirit in the bottle. More detailed information is not legal.This first became a point of controversy when John Glaser's Compass Box Whisky company was informed last year by the Scotch Whisky Association (SWA) that the company had acted illegally by revealing the full recipes on its website—including the distilleries from which whisky was sourced, the age of component whiskies, and the proportions included—for its This Is Not A Luxury Whisky and Flaming Heart releases.Glaser has tangled with the SWA in the past, most notably regarding the use of French oak inserts in casks...

In the thick of summer, country-strong Buffalo Trace workers are sweating through their shirts, rolling newly filled barrels from a truck into a stone warehouse. The whiff of new make spirit in charred oak cuts through the subtle breeze, wafting rich bourbon aromas. It's a typical hot and humid Kentucky day, but something's wrong.The Buffalo Trace Distillery's barrelhead stencil markings look a little unusual. Instead of the smeared black ink upon wood grain, these barrelheads don a bright green.This may seem like no big deal to a casual observer, but in the whiskey business, where every detail counts and small changes reverberate across decades, this green ink on the outside of a barrel is the mark of something profound on the inside: wheated bourbon.Buffalo Trace switched its wheated bourbon stenciling from black to green, while the ryed bourbons remain black, so warehouse crews can differentiate the two. With the growing demand for wheated bourbon, this simple green stenciling...

Ailsa Bay—48.9% ABV, £55Given the plethora of recently opened and planned distilleries within the Lowland area of single malt Scotch whisky production, there should be many contenders for this award in a few years. For now, however, most new releases from the region are independent bottlings of old favorites and innovation has been at a premium. So it was a great pleasure to see William Grant & Sons do something truly radical when it came to the first bottling from their Ailsa Bay Distillery at Girvan, in Ayrshire.The Grant's team threw the rulebook of what a Lowland malt should be like out of the window and created a peated, multi-cask matured whisky that really sets a benchmark for future releases.The Ailsa Bay Distillery produces a variety of whisky styles, including batches of peated spirit. The phenolic level (expressed in parts per million, or ppm) is analyzed just before bottling. This inaugural release is recorded at 21 ppm.The new make Ailsa Bay spirit is initially...

Where It's From
Japanese whisky comes from Japan. It isn't made in just one style—in fact, it comprises a wide range of flavor profiles and characteristics.
What It's Made Of
Japanese whisky is similar to scotch in many ways, including the widespread use of malted barley as a main component and the practice of blending malt and grain whiskies. Some Japanese distilleries are producing aged spirits made of rice, which are sold as rice whiskies outside of Japan.
How It's Made
As in Scotland, Ireland, the United States, or Canada, Japanese whisky is distilled using both pot and column stills. To learn the basics of whisky-making, check out “How Whisky Is Made.”
There are few regulations governing how Japanese whisky is made, but in 2021 the Japan Spirits & Liqueurs Makers Association published voluntary guidelines outlining their labeling standards for the category. The guidelines are intended to provide clarity and transparency about the...

There is nothing glamorous about the production of grain whisky. Hammered out on clunky column stills, usually on an industrial scale, using cheaper ingredients like corn, grain whisky is traditionally reserved as filler for blended whiskies, be they scotch, Irish, or Japanese. On its own, grain is the black sheep of the whisky family. But misconceptions be damned. At its best, the spirit offers supreme drinkability and often a surprising degree of structure and complexity. As the premium malts of the world become frustratingly unattainable, it's only a matter of time until grain goes gangbusters. For now, at least, it remains almost criminally undervalued. What other style of whisky offers multi-decade age statements at double-digit prices?Across the globe notable producers are embracing the charms of grain, betting on increasingly educated consumers to ignore its unfair stigma. Among their advancements is inventive cooperage, selected to enhance the lighter characteristics of the...

“How boring would it be if all wine were Merlot?” asks Matt Hofmann, master distiller at Seattle's Westland Distillery. Much like wine grapes, there are hundreds of varieties of barley, the grain responsible for single malt scotch and other highly regarded whiskies. And Hofmann proposes that each has its own unique properties. “We're working with one right now called Purple Egyptian. It comes from Egypt. It's 2,000 years old. It has these really rich plum notes. It's just fascinating. It's very, very cool and it changes the whole idea of what whiskey making can be. … You get complexity by increased age or changing the casks, but what if we thought more like wine makers? What if we really dove down into terroir and the raw ingredients? That's what we're trying to do.”Most whisky experimentation occurs at the points of barrel maturation or the blending process, but barley experimentation in the world of whisky is about to get a boost from genetic science: A group of 77...

How do you drink whisky on a tropical island? Try a tiki cocktail. An Americanized hybrid of ancient Māori mythology and the motifs of the Polynesian islands, the tiki movement kicked off in 1933 with the opening of Don the Beachcomber in Hollywood. Back then, tiki culture was all about tropical flavor profiles built atop rum bases, and cocktails like the Mai Tai and the Zombie ruled menus across the country. A friendly rivalry between Don the Beachcomber and his Oakland-based rival Trader Vic, who opened Hinky Dink's (later Trader Vic's) in 1937, helped birth a flourishing trend—though later in the century, appetites for kitsch waned and tiki fell out of favor. But thanks to modern tiki cocktail bars and annual gatherings like Tiki by the Sea, tiki culture is rallying—and these days, it's including whisky.“As the scope of what constitutes a tiki drink expands, whisky is an easy spirit to add,” says Brother Cleve, an icon in the contemporary tiki community and a guest speaker...

In Quercus we trust. There are over 600 species of oak trees in the Quercus genus, to which whisky maturation owes all. Without time in oak barrels, whisky would remain white and fiery, devoid of the toasty, caramel, nutty, or vanilla notes that make our mouths water. It's simple—without oak, there is no whisky as we know it today. Considering oak's profound effect on the taste of whisky, it's not surprising that the details count. The specific type of oak, the origin of the tree, and all the finer points of its treatment during production will influence the flavors the barrel imparts, whether vanilla or citrus zest, baking spices or dark red fruits, or a myriad of other possibilities. To understand whisky, you must understand oak.Ancient TechnologyUsing oak for barrels isn't exactly an emerging trend. “Oak became a barrel of choice as far back as the Roman empire,” says Chris Morris, master distiller at Brown-Forman, producer of Woodford Reserve and Jack Daniel's whiskeys.Oak...

Just a week after announcing its seventh batch of limited-edition bourbon, Kentucky Owl has revealed plans to roll out a rye whiskey for the first time. The 11 year old sourced whiskey will be available in much larger quantities than Kentucky Owl's bourbon—and will cost less, though it's by no means inexpensive at $130 a bottle. About half the country will have access to Kentucky Owl rye.Meanwhile, New York-based Hillrock Estate has a new bourbon from its solera, finished in California Cabernet Sauvignon barrels. The distillery says the 6 to 8 week finish gives the nose and finish of red wine, but preserves the core bourbon flavors on the palate.Finally, FEW Spirits is launching its latest collaboration with Chicago-area record label Bloodshot Records. White Lightning is a whisky (no E) that is distilled from five types of malt and rested for a short period of time in FEW bourbon and rye barrels. There are only 150 bottles, available at the distillery starting on September 9th at...

Ian Macleod Distillers announced that it will reopen Rosebank Distillery after acquiring the trademark from Diageo and agreeing to acquire the site from Scottish Canals. The project—which includes a visitor center, along with production and warehousing—will cost £10 million to £12 million ($13.2 million to $15.9 million), and construction is projected to take about two years, with a goal to begin distillation by 2019. In the meantime, Ian Macleod has also acquired all Diageo's remaining stocks of Rosebank whisky—just "several dozen casks," according to Ian Macleod's operations director Gordon Doctor. The company will release that old whisky bit by bit until the modern liquid is mature.Located on the Forth & Clyde Canal that runs between Edinburgh and Glasgow, Rosebank was founded in 1840 and closed in 1993. Its owners, United Distillers (now Diageo), sold the site to British Waterways (also known as Scottish Canals) in 2002 while retaining the trademark for the Rosebank...

Diageo, which owns about a quarter of Scotland's single malt distilleries, is reportedly planning new products and processes that could fundamentally change the nature of scotch. According to a story in the Wall Street Journal (paywall), the company formed a “secret task force” last year to determine how Scotch whisky is “constrained” in regulatory, legal, technical, and other ways, and to explore the “scope for reform.” That means Diageo is hoping to use its clout to force changes or adaptations to the rules set down in the Scotch Whisky Regulations of 2009 and upheld by the Scotch Whisky Association (SWA) trade group.Two particular ideas are highlighted in the WSJ article. First, Diageo is considering creating “scotch whisky infusions,” low-alcohol and/or flavored alcoholic beverages sold under the same name as existing single malt or blended whisky brands. Secondly, Diageo has sought permission from the SWA to finish some of its single malts in Don Julio tequila...

The day after Michael Mina moved to San Francisco in 1989 to open his first new restaurant, an earthquake rattled the city. If it was an omen, it was a good one, because almost immediately he began shaking things up as chef du cuisine at Aqua, where he was named Rising Star Chef of the Year and then California's Best Chef by the James Beard Foundation.That would be a career's worth of accomplishments for many in the culinary world, but Mina, a Culinary Institute of America grad, was just getting started. After impressing tennis legend Andre Agassi with his cooking at Aqua, the duo partnered to form the Mina Group, which would go on to open roughly three-dozen restaurants—and is still growing solidly—in New York, Vegas, D.C., Boston, Miami, Hawaii, Los Angeles, Scottsdale, Chicago, and, of course, Dubai. He's earned multiple Michelin stars, was Bon Appétit magazine's Chef of the Year, and won many other honors. And more than anyone in the restaurant business, he did it with help...

The world's speediest oyster shucker has a long-standing love of bivalves and whisky.The proprietor of Toronto's Ceili Cottage and Guinness World Record holder for the most oysters opened in a minute—39—Patrick McMurray was still developing his shucking skills when he asked whisky writer Michael Jackson to autograph one of his books. On learning that McMurray worked in an oyster bar, Jackson appended his signature with some good advice: “Have Oban whisky with oysters.”“That's what first got me thinking about whisky and oysters,” says McMurray. Many years later, when the shucker visited Scotland's Isle of Skye, he followed a stream that ran by the Talisker Distillery and discovered an oyster farm at its end.“After that, I started to think about the places where oysters were grown and soon realized that a lot of them are located near distilleries,” he says. Since oysters literally capture their environment via the liquid contained within, he concluded, crafting a...

Many writers have found inspiration in a bottle of good whisky: Mark Twain, James Joyce, William Faulkner, Dorothy Parker, and numerous others. Scotland's national poet, Robert Burns, wrote dozens of works that mention or focus on whisky, including “Scotch Drink” and the humorously metaphorical “John Barleycorn.”Joining the literary greats in using the water of life as a muse, Sara Robinson of Charlottesville, Virginia has been writing poetry about whisky for nearly a decade, though she came late to the craft after a career in the chemical and mineral processing industry. “I was writing articles in technical journals,” she says. “You can imagine how ‘dry' that writing was…[During those years] I got introduced to really good scotches [and] I discovered a fascination [similar to that of] wine drinkers for developing a sophisticated palate. It became really intriguing and interesting to me that there was a real spirit behind the spirit. All of these things I discovered...

We normally equate devices that purport to improve our whisky with Ponzi schemes, snake oil, and the "Spanish Prisoner" ruse. However, would-be whisky alchemists continue to conjure up devices that pledge to work miracles. In the interest of science, our tasting panel put these products' claims to the taste test with a basic bourbon and blended scotch, both priced around $20, and a $40 white whiskey.Better Aeration, More Maturity: Testing the Promises of Whisky GadgetsThe Barrel Mill Oak Infusion Spirals—$25/6 pack of 2.5 inch spiralsPromise: Forgo barrel aging as you “…achieve similar results directly in the bottle.” Intended for unaged whiskey, Oak Infusion Spirals come in a variety of sizes and char levels. We immersed a 2.5-inch American Oak Char #3 spiral in the white whiskey and sampled every week for five weeks.Verdict: While it tasted in no way similar to barrel-aged whiskey as promised, the spicy oak layered atop a quality distillate made for an enjoyable experiment...

Put down that beer! Too often our favorite spirit gets cast aside in favor of a cold brew or a white wine when the heat is on. But bourbon, our great American whiskey, is also one of the most versatile spirits at the table, according to celebrity chef, author, restaurateur, and whiskey lover Edward Lee.Lee has created a summer menu that pairs perfectly with our love of bourbon. At his standout restaurants in Louisville, Ky. (MilkWood, 610 Magnolia, The Wine Studio, Whiskey Dry) and the Washington, D.C. area (Succotash), Lee gets playful with flavors of the American South. Green curry boudin sausage, for example, challenges expectations with Lee's signature Asian twists, while his riff on a cheeseburger comes slathered in pimento cheese and slab bacon jam. No matter what he's cooking, Lee's food is fresh, contemporary, and often pairs brilliantly with whiskey, a personal passion of his. Indeed, his restaurants feature extensive selections of the spirit, with a particular focus on...

Love scotch, bourbon, or American single malt? Then pay attention—this week's new whiskies should make you very happy.Balvenie is releasing a 25 year old edition of its DoubleWood single malt, matured first in ex-bourbon casks and then in Spanish oak oloroso sherry casks. Celebrating the 25th anniversary of the first Balvenie DoubleWood 12 year old, just 3,600 bottles will be available at a price of $599. Meanwhile, Balvenie's parent company William Grant & Sons has unveiled a blended straight bourbon. Fistful of Bourbon combines five straight bourbons from undisclosed sources, blended to balance five unique flavor profiles. The whiskey is initially launching in Texas for $25, and is expected to become more widely available in the future.Michter's is re-releasing a bourbon that was last available in 2015. Michter's US*1 Toasted Barrel Finish will be available nationwide with a recommended price of $60, but expect it to sell out—like the previous releases, this is available in...

If you're into whisky, it's not a huge leap to try another aged spirit, made from fruit rather than grain. Apple brandy has a storied American legacy and can be a delicious option for sipping neat or using in cocktails like the Jack Rose and Apple Brandy Old Fashioned. Not sure where to start? Check out these apple brandies, which have flavorful characteristics that will appeal to a whisky drinker's sensibilities.Unaged and freshRhine Hall Apple Brandy—40% ABV, $50 An unaged white spirit, in the style of Austrian schnapps. Fruity, lively, vivacious, and above all apple-y—try it if you want to see what “apple in a glass” really means.Young and vibrantClear Creek 2 year old Apple Brandy—40% ABV, $30 With just 2 years in Cognac Limousin oak barrels, this nicely balances bright apple flavors, light oak tannins, and vanilla. Complex, subtle, and delicate, and proof that apple brandy can be delicious even after just a few years in oak.Traditional and balancedHarvest Spirits 7 year...

Charcuterie has long been a staple of French cuisine, but the widespread embrace of nose-to-tail eating has led to new popularity for high-quality cured meats. Platters of charcuterie now appear on menus everywhere from neighborhood sports bars to white tablecloth restaurants.Lindy Wildsmith, author of the cookbook and preserving manual Cured, suggests that our passion for cured meat runs much deeper than current culinary trends. “Salt has been an essential part of our diets for thousands of years and was a valuable commodity,” she says. “We love salt, we love fat a little less, but [they are] now beginning to enjoy a revival. Honestly, I think the love of charcuterie is written in our DNA.”While there are many methods used to cure and preserve meat and fish, the most popular options can be divided into three broad styles: dried and salted whole-muscle meats such as continental Europe's hams; spicy and fatty cased sausages like chorizo; and creamy, fatty pâté and...

Updated May 30, 2024: Effective May 28, 2024, Golden Moon Distillery ceased operations.
Denver began as a mining town in 1858 with a whisper that gold had been found in the Rocky Mountains. Prospectors and fortune-hunters set up tents and shacks on the banks of the Platte river, and in their wake came entrepreneurs—gamblers, prostitutes, and saloonkeepers—ready to help “mine” the miners of whatever they might find. Though not much gold was found, there was plenty of whiskey to help wash away their troubles.160 years later, Denver is one of the fastest growing cities in the United States and the residents have not lost their taste for whiskey and other spirits. Craft distilleries are opening at a remarkable rate; the recently launched Colorado Spirits Trail includes more than 50 distillers around the state creating a wide variety of spirits, from whiskey to brandy. Denver alone has nine distilleries as of August 2018, plus several more in the greater metro...

For the casual drinker and collector alike, it's high time to visit one of Scotland's many distilleries. More than 70 Scotch whisky distilleries now offer visitor tours—some even give you a choice of four or five different experiences. So many tours, so little time! Don't panic: it may seem bewildering at first, but there are key strategies to making the most of your visit.If it's your first time touring a scotch distillery, let your favorite dram guide your choice of where to visit. Nothing beats that incredible feeling of standing in the place where the whisky you first fell in love with was made.Note that most distillery tours follow a similar formula, with a guide leading you through the steps of the whisky-making process (prepare ahead of time by brushing up on the basics of how whisky is made). You'll see the mill, mashtun, washbacks, stills, plus a warehouse if you're lucky—and then round off your trip with a tasting of the whisky.If you're a seasoned distillery visitor...

There's a whisky to suit every palate these days—and for those who like to read with a dram in hand, a whisky book to match. If you're looking for new pages to turn, check out these recent and upcoming new whisky books, covering everything from single malt scotch, Japanese, and Australian whisky to moonshine and "whiskey hacks."Single Malt: A Guide to the Whiskies of ScotlandBy Clay RisenFollowing up on his widely acclaimed 2013 title "American Whiskey, Bourbon, and Rye," Clay Risen delivers a definitive resource for lovers of single malt scotch. Written for an American audience, with "tasting notes that make sense to an American palate," Single Malt offers guideposts for the thirsty and curious, detailing the histories, profiles, and main whiskies of every single malt distillery in Scotland currently selling bottles in the U.S. market. Risen's introduction puts single malt scotch into its historical and contemporary context, and offers tips on the best way to enjoy whisky, how to...

For centuries, whisky has been aged in wooden barrels, with distillers waiting patiently for the spirit to reach maturity over time. The process is costly and inefficient—but what if there were a way to circumvent linear aging and skip straight to mature whisky? Several producers claim to be able to do just that, producing alternatively aged whiskies through a range of proprietary technologies. Whisky Advocate investigated their claims—and tasted their whiskies—to get to the bottom of the matter.These four companies—Lost Spirits Distillery, Terressentia, Cleveland Whiskey, and Edrington Group, which makes Relativity and Noble Oak—each have developed unique process to mature whisky without a barrel.Lost SpiritsThe Claim: Catalyzes esterification (the creation of pleasant, usually fruity flavors) and polymer degradation that happens in a barrel over time, resulting in a spirit that tastes several years oldTime it takes: 6 daysThe Process: 1. Distillate is heated with a “tea...

The name Elijah Craig adorns some of Heaven Hill Brands' finest bourbons. In fact, Elijah Craig Barrel Proof was named Whisky Advocate's 2017 Whisky of the Year. Like many whiskey namesakes, Elijah Craig is a real historical figure. The label of Elijah Craig Small Batch states that he was the “Father of Bourbon.” But does he really pass the paternity test?The claim derives from The History of Kentucky, published in 1874 and written by Lewis and Richard Collins, which reads: “The first Bourbon Whisky was made in 1789, at Georgetown, in the fulling mill at the Royal spring.” Notice Elijah Craig isn't mentioned here; however, in the two paragraphs just prior to this quote, the Collinses write that Craig was responsible for building the first fulling mill (used in the creation of woolen cloth) at Georgetown, also in 1789, and the first “rope-walk” (necessary for making rope) and paper mill as well. So although Craig isn't mentioned by name specifically, it is implied that he...

Holiday gifting-giving can be a stressful experience, especially if you're buying for a whisky drinker with persnickety tastes. Whisky Advocate'sBuying Guide can provide excellent recommendations for the right bourbon, scotch, or other whisky in a variety of price ranges, as can our many whisky lists.But while a bottle is always a welcome gift (particularly if it's so well-decorated you don't need to wrap it, like Hibiki Japanese Harmony's special anniversary edition), you may want to extend beyond the obvious and bestow something more special. Whisky Advocate is here to help with this list of suggestions that range from the practical (shatter-proof glassware) to the utterly frivolous (cocktail glitter dust). (We can also recommend some greatstocking-stuffer items, and a host of new whisky books.)Whether you're trying to find the perfect gift for the whisky lover in your life—or you are the whisky lover and making your own wish list—this list has something for everyone...

For such a simple drink, the Old Fashioned can ignite passionate debates—rye or bourbon, sugar cube or simple syrup, cherry or no cherry. But when it comes down to it, there's more than one correct way to make this classic whiskey cocktail.In the late 18th or early 19th century, if you walked into a bar, you'd order a cocktail by naming your spirit and get a mix of that spirit, sugar, bitters, and water or ice, explains drinks historian Elizabeth Pearce, owner and founder of New Orleans cocktail tour company Drink and Learn.“But bartenders can't leave well enough alone,” she adds. And in the post-Civil War era, vermouth and new liqueurs such as Chartreuse and maraschino were arriving from Europe. Bartenders began experimenting and adding these novel ingredients to drinks; patrons could no longer predict with certainty what the “whiskey cocktail” would contain or taste like. And so discerning drinkers began asking for a “whiskey cocktail the old...

Millions of us spend our weekends grilling various forms of meat over open fires. Mostly, though by no means exclusively, those meats take the form of sausage, from the humble all-beef hot dog to bratwursts, chorizos, spicy Italian sausages, and the odd lamb merguez or Dutch boterhammenworst.Enjoyed alongside all those wursts and foot-longs will be plenty of cold beer, principally lager, or in a pinch, chilled white wine. What will only rarely merit grill-side consideration is whisky, and it's time to rethink that position.“Every kind of sausage is an emulsification of fat and protein,” explains Jesse Vallins, executive chef at Toronto's Maple Leaf Tavern and three-time champion of the city's chef-driven sausage cook-off Sausage League. “The main thing that gives it flavor is fat, plus obviously the various spices and seasonings.”Vallins's ideal sausage fat content of at least 30 percent can overwhelm many wines and even some beers. However, the higher alcohol of a whisky...

Whisky is largely defined by its place of origin. Scotch wouldn't be scotch, after all, were it not made in Scotland. Bourbon must be made in America. But as the world of whisky expands, blenders are crossing borders to craft unique whiskies—just look at these bottles, for example.Beyond melding distinct liquids into totally new whisky styles, distillers are also stepping outside their home turf to learn from each other and take inspiration from other cultures. The majority of today's big distilleries are owned by a handful of multinational drinks companies, which often collect expert whisky makers in Scotland, Ireland, the United States, Canada, Japan, and elsewhere under the same corporate umbrella. Rémy Cointreau, for example, owns Bruichladdich Distillery in Scotland, as well as Seattle's Westland Distillery. The master distillers for those two brands—Adam Hannett and Matt Hofmann, respectively—have traveled to each other's distilleries to learn and to teach.Even longtime...

Shieldaig 18 year old will delight fans of Speyside scotch with its flower bouquet, candied fruit, nuts, and sweet oak flavors. Just as impressive is its bargain price—$47, a fraction of what other 18 year old single malts command. According to its label, Shieldaig is from “the Loch of Herring,” a place in the Torridon Hills of Scotland's northwest Highlands—far from Speyside, or from Islay, where Shieldaig's 14 year old single malt is made.No one has ever seen the mysterious Shieldaig Distillery: it doesn't exist. The whisky was created for mega-retailer Total Wine & More. Big-box stores like Costco and Walmart and grocers like Trader Joe's also sell their own private-label whiskies. These bottles are created specifically and exclusively for large retailers and go by either a fictitious brand name (like Shieldaig) or a store brand, like Costco's Kirkland.Blind Taste Test: The Best Big Box WhiskiesAn educated whisky drinker might feel she's rightfully suspicious of...

Are you ready for scotch finished in mezcal casks? That, and a whole spectrum of other new whiskies, could be on the horizon as the UK has amended certain parts of the Scotch Whisky Technical File, which dictates the processes and materials allowed in scotch production. No other whisky style in the world is as tightly regulated as scotch, so a change like this is a notable event.The new rules deal with the types of casks permitted for maturing scotch whisky, making certain criteria more explicit than before. Previously, there was no specific language about permitted cask types beyond regulations indicating material (oak) and size (no more than 700 liters), as well as a note that “most casks will previously have been used to mature other alcoholic beverages” with bourbon being the most prevalent, followed by sherry.The amendment reads as follows:“The spirit must be matured in new oak casks and/or in oak casks which have only been used to mature wine (still or fortified) and/or...

Italian cuisine is filled with dishes that don't sound so appetizing when translated into English: vermicelli (little worms); spaghetti alla puttanesca (whore-style spaghetti); calzone (trouser legs). The names usually describe how the food looks. But the Italian bar includes a drink that gets its off-putting moniker—amaro—from how it tastes: bitter. You're well advised to drink it despite the foreboding name.In fact, if you've sampled the charms of a Negroni cocktail—equal parts gin, vermouth, and Campari—you've already tasted amaro in the latter ingredient. These pungent aperitifs and digestifs shine as cocktail additives, and lately Americans are discovering what Italians have known for centuries: They taste great on their own.Amari (the plural) evolved from digestive aids and medicinal tinctures quaffed by the ancient Romans. Monasteries carried on the tradition in the middle ages and by the 19th century they were bottled and branded. Certain botanical flavorings—anise...

We've come a long way since “Whiskey in the Jar.” While Irish folk tunes and other traditional music genres have long revered our favorite brown spirit, today's pop and rap artists are starting to catch on, with references both subtle and overt weaving their way into the Top 40 and beyond.If a Taylor Swift tune or Beyoncé album drop doesn't call to mind a glass of whisky on the rocks, then pour a fresh drink and listen again. Here are ten whisky references you may never have noticed in these hit songs—and a perfect dram to match.Pair Your Next Drink with This Whisky-Worthy Playlist“6 Inch” by Beyoncé and “LOVEHAPPY” by The CartersKey Lyrics: “She got that sake, her Yamazaki straight from Tokyo” (6 Inch); “Sippin' Yamazaki on the rocks” (LOVEHAPPY)Drink This: Yamazaki Mizunara Cask 18 year old (2017 Edition)—96 points, $1,000Queen Bey has flexed her whisky tastes more than once on record, favoring Yamazaki—a pricey, high-scoring Japanese single malt...

Imagine a job where you get access to the world's most coveted whiskies—tasting and then setting a value on them. That job—spirits specialist—belongs to Jonny Fowle of Sotheby's auctioneers. And he didn't get it just because he loves drinking whisky.“You've got to have personality and specialist knowledge of the subject,” explains Fowle. “When it comes to spirits, you have to be able to increase awareness, entertain, and ultimately inspire people [to buy].” Fowle's working days are filled with client meetings, appraisals, and tasting events designed to stoke excitement for upcoming sales. Operating within the upper echelons of the world's top whisky creators and collectors, Fowle's job grants him access to blending labs and libraries of rare stocks—plus the opportunity to taste extraordinary drams that most whisky lovers can only dream about. Through his tasting events for Sotheby's, Fowle knows the persuasive power of a glass of fine whisky on prospective buyers...

In a series of old candy commercials the actors would bump into each other, accidentally mixing peanut butter with chocolate, and voila, the peanut butter cup was invented: two great tastes that taste great together. One can imagine a similar conjunction of cigars and spirits: one reveler arrives with cigars, the other with whisky; they share and “Boy, don't these go well together?” The difference is that smoke and liquor flavor combinations are endless, from not only chocolate and peanuts, but vanilla, maple, toffee, a wealth of herbs and spices, leather, fruits, and the possibilities go on.But when faced with myriad choices it can be difficult to know where to begin. The good news is a few simple guidelines will get you on your way. The great news is you'll never work your way through all the options as you try to demonstrate again and again what has been known for centuries: the drink bone's connected to the smoke bone.4 Foolproof Scotch and Cigar PairingsThe cardinal rule is...

Just a few weeks after announcing its sale to Pernod Ricard, Rabbit Hole Distillery is unveiling a new whiskey—along with a complete rebranding of its core range—debuting next month. The change is intended to honor influential figures in Louisville and in the life of Rabbit Hole founder Kaveh Zamanian, and the new whiskey—a straight bourbon—ties the spirit of a 19th-century Kentucky immigrant with Zamanian, who emigrated from Iran as a child. “He was a stonecutter who settled here in Louisville, and carved all kinds of ornate symbols of what I consider to be immigrant patriotism, really a tribute to America and what it stands for,” Zamanian says. “In a lot of ways, I relate to that spirit of patriotism and what America signifies and stands for in terms of opportunity and possibility.”Rabbit Hole's new whiskey is made with 70% corn, 25% malted rye, and 5% malted barley, aged for just under four years in toasted and charred new oak barrels, and bottled at 47.5% ABV. It...

France produces some of the finest luxury goods in the world: perfume, jewelry, wine, and fashion. Its fine wines and cognacs command high prices and top auction bids, prized for their quality and collectibility. Now, a new producer is looking to add whisky to that illustrious list.Alfred Giraud, a blended malt French whisky, is launching in the U.S. this month with two expressions: the unpeated Heritage, priced at $155, and its peated sibling Harmonie, which is $190. There are less than 1,000 bottles of Heritage for sale here, and just a few hundred of Harmonie. Currently available in France and New York, the whiskies will eventually be sold—in similarly allocated amounts—in London, Hong Kong, and Shanghai.Such high prices and their accompanying small bottle counts aren't uncommon, but they're usually reserved for rare, age-stated scotch or Japanese whiskies. Little more than three decades old, France's whisky industry is still in its nascent stages, and the majority of its...

Just as spices transform the act of eating from functional to pleasurable, spice flavors can enliven whisky. Baking spices in particular evoke holiday scents wafting from the kitchen, and the sensations of fresh pastries served warm from the bakery. The impression of baking spices— we're talking mainly about cinnamon, nutmeg, star anise, clove, and allspice—adds warmth, color, and complexity to the aroma and flavor of whisky. At times they can be punchy and assertive, bursting with aromatic character, and at others masked in deep, woody earthiness. When searching for spice notes in whisky, watch for them to erupt on the palate a bit after the initial sip, like the lag time between pulling the pin and the hand grenade exploding.Spice character originates in the outermost charred and deeper toasted layers of the oak cask staves. Decomposition of oak's structural elements during seasoning, followed by the heat treatments during the raising of the barrel, make flavorful compounds more...

Until the mid-20th century, it was taken for granted that all scotch included some peat. After all, peat was the country's main fuel source for thousands of years, and the flavor became entwined and admired in many styles of Scotch whisky. Perhaps surprisingly, Scotland has only 0.3% of all the peat on earth—and yet the flavor and success of peated Scotch whisky has spawned admirers around the world who are eager to give their own whiskies the pungent, powerful character of Scottish peat. These distillers introduce peat in a variety of ways: by blending peated spirit from Scotland with their own whisky, distilling with imported barley that was malted and peated in Scotland, or finishing local whisky in casks that previously held peated scotch.A few, like Paul John Distillery in Goa, India, even go to the trouble of importing actual peat from Scotland. Paul John imports bricks of peat from Islay and the Highlands and then uses it to dry locally grown six-row barley. The peated grain...

The Hudson Valley ends near New York City, which is a convenient place to start your trip. While you're still in the metropolitan area, count your first stop as Nahmias et Fils Distillery in Yonkers. The distillery's Legs Diamond rye is made using New York organic grains. Be sure to try the Mahia—a white spirit made from figs and a nod to co-founder David Nahmias's Moroccan-Jewish heritage. A short hop north, just beyond New York's sprawl, Sleepy Hollow embraces its spooky reputation and offers an abundance of family-friendly Halloween-centered attractions. On most fall nights, the 250 year old Van Cortlandt Manor hosts The Great Jack O'Lantern Blaze, a riverside walk filled with structures made from jack-o-lanterns—even the Pumpkin Carousel. Another 18th-century house, Phillipsburg Manor, hosts the Horseman's Hollow haunted house experience. Even the Old Dutch Church, one of the oldest buildings in the state, joins in with live retellings of the Legend of Sleepy Hollow...

Whisky is a great match for barbecue and all kinds of finger-licking foods, but with appreciation for the spirit on the rise, more and more imbibers prefer their whisky with a white-tablecloth meal. Distillery restaurants are catering to these discerning guests with farm-to-table fare, luxury ingredients, and fusion cuisine while enlisting award-winning chefs. “Distilleries are following the model wineries have been,” says Newman Miller, chef-in-residence at Maker's Mark's Star Hill Provisions, which opened last April, focusing on bold flavors that pair well with whisky.The best distillery cuisine will satisfy any discriminating diner, while offering whisky lovers something a little bit extra—the chance to relish tasty glimpses of their favorite spirit throughout the meal. Whisky might peer from a rich sauce, punctuate a dessert, or star in a paired cocktail. “We are in a unique place in the world where we have the chance to work with some of the best locally sourced produce...

While the majority of whisky barrels are mass-produced utilitarian vessels, some distillers devise custom-tailored casks as they strive to make new discoveries and expand the boundaries of flavor. And, indeed, some of these bespoke-cask whiskies evince a style all their own.Custom Cask, Standout Flavor: 7 Whiskies Born of Bespoke BarrelsMidleton Dair Ghaelach Bluebell Forest Edition—95 points, $280This release came from 29 casks made from six oak trees grown sustainably in the Bluebell Forest of the Castle Blunden Estate, Co. Kilkenny. The single pot still whiskey aged for 12 to 23 years before being finished for 19 months in the Irish oak casks.Ardbeg Kelpie—88 points, $119Ardbeg spirit was filled into tight-grained, virgin Russian oak casks with a medium to heavy toast. The Kelpie recipe blends these Black Sea casks from the Fanagoria cooperage with classic bourbon-matured Ardbeg to produce a robust whisky with oily peat, brine, tar, pepper, bacon, menthol, and dark...

Last week it was Aberlour and Craigellachie, and this week it's Glenlivet, which is bringing a series of single-cask whiskies to the U.S., available in just six states: California, Florida, Illinois, Massachusetts, New York, and Texas. The ages and ABVs vary, as do the prices, from $269 to $299.Balvenie is also releasing some single-cask scotch whiskies, but these cost a lot more. The final release of Balvenie's DCS Compendium, Chapter Five, includes five vintage single malts ranging from 16 to 56 years old. Other than the 1962 Vintage—which can be bought individually for $47,000—these whiskies are only for sale as a set of five, priced at $80,000 with just 50 sets available.WhistlePig is rolling out the sixth iteration of Boss Hog rye. This year's release, called The Samurai Scientist, comes from Canada and has some unusual production details. It's priced at $500 and available in limited amounts.The third release of Old Charter Oak, made at Buffalo Trace Distillery, has debuted...

Few things pair better than a good book and a good whisky—and best of all is when the book is about whisky. There are several new whisky books out now, ready to be perused alongside a good dram. Pour a glass, settle into your favorite chair, and get lost in the pages.Crack the Spine of These Five New Whisky Books
The Complete Whiskey Course: A Comprehensive Tasting School in Ten ClassesBy Robin Robinson ($28)Whisky educator Robin Robinson sets out to demystify the spirit in this book that takes the form of a comprehensive “tasting school,” with ten classes that transport readers to the far-flung corners of the booming whisky world. The heavily illustrated tome delves into whisky history, including the evolution of distillation in different countries and regions; the many styles of whisky and their production methods; and sensory appreciation of whisky—how to nose and taste. Each chapter offers a guided tour through the traditions of major whisky-producing countries...

A whisky lover's cure for the common cold, the seemingly basic Hot Toddy has an ambiguous history.The word “toddy” may come from the Hindi word “tārī,” a drink made from fermented palm tree sap. Legend has it that the British discovered the drink during colonial trade days and brought it back to the motherland—although the contents of the beverage surely changed with the lack of palm tree liquor, no doubt substituting whatever spirits were locally available. The first recorded use of the word toddy to mean a drink made with spirits, hot water, sugar, and spices was in 1750 in the Boston Weekly Post Boy.Toddy variations abounded in the 18th and 19th centuries, using not only whisky but rum, brandy, gin, and apple brandy. Wherever you were, if you had access to spirits, water, and sugar, you could make a Toddy (hot or cold—though the cold variation is also known as a Sling). During a time when actual medical treatments for a cold or other winter illness were few and far...

Rum cask-finished whiskies are relatively unusual compared to those whiskies that spend their final days in casks that held port, sherry, or wine, but the pleasure they deliver is like sipping golden sunshine. Sweet tropical fruit notes bathe the whisky in lush flavors.During the spring, the sugarcane harvest in the Caribbean is in full swing. Cane is the raw ingredient for rum, mostly produced from molasses, a byproduct of sugar manufacture. Like whisky, rum is a clear spirit when it enters the barrel: the color is generated from the spirit's interaction with the wood over time, and depending on the type of still used and the barrel maturation, it spans light, easy-drinkers to dark, full-bodied sipping rums.Ironically, many of the barrels used to age rum will have seen whiskey before. The charred oak barrels previously used to produce bourbon and Tennessee whiskey are as apt to find their way to the Caribbean islands as the Scottish Highlands.
The Whisky Lover's Guide to...

Pizza and beer? Of course, we've known that works since our college days. Pizza and wine? Naturally, it's what the Italians do, and they did invent pizza after all. Pizza and whisky? Um, really?Pairing pizza with single malt, bourbon, Irish, Canadian, or Japanese whisky might not be anything you or I would consider, but one meal at pizzeria Dry Milano in Italy's fashion capital will change your mind. For in that acclaimed restaurant, excellent pizza is served alongside not just a superlative cocktail menu, but also an impressive list of spirits, with a strong emphasis on whisky.Before turning to the pairings, however, it makes sense to look first at the dish itself, since pizza can and often is interpreted quite differently in Naples, New York, Chicago and the democratic republic of Pizza Hut. To help sort it all out, I turned to Rocco Agostino, executive chef and partner in Toronto's Pizzeria Libretto, which in 2009 became the first restaurant in Canada accredited as a producer of...

For the whisky lover, traveling to Scotland can seem daunting—there's so much ground to cover in scotch's homeland. Fortunately, the capital, Edinburgh, offers visitors a comprehensive whisky experience in the convenience of an urban setting. With its excellent access to over a dozen Highland and Lowland distilleries, countless pubs and bars, revitalized urban distilling, world-class cocktail culture, and immersive whisky education, Edinburgh serves as the gateway to Scotch whisky.Getting AroundCentral Edinburgh is divided into two sections: the Old Town, whose main artery is the Royal Mile, stretching from Edinburgh Castle down to Holyrood Palace, and the New Town, the neatly gridded area to the north of Princes Street Gardens. Buses and trams provide excellent transportation throughout most of the city, but within the Old Town, which has a lot of stairs and narrow alleys, getting around on foot is most efficient—just be prepared to huff and puff a bit. Taxis and Uber operate...

Rye Whiskey is Back and Better Than Ever In many ways, rye was the whiskey that built America. The original northeastern colonies, most notably Pennsylvania and Maryland, were the epicenter of rye whiskey production, akin to Kentucky today for bourbon. Unfortunately, Prohibition largely killed the booming rye industry. By the time Americans were drinking again, whiskey production had shifted south, and bourbon was now the spirit of choice. Many credit the modern cocktail renaissance for leading rye's return. Rediscovered pre-Prohibition cocktails are complemented by a spicy rye whisky, and, thus the nation's top mixologists started calling for more rye expressions. Some whiskeys, like Old Overholt, a bartender's favorite, had never gone off the market—even during Prohibition when it was considered a “medicinal” spirit. (Alas, that's no longer the case.) Others, like Knob Creek Straight Rye Whiskey and Basil Hayden's Dark Rye, are newer offerings, designed to slake the thirst...

The benefits of hosting your whisky club in a public space instead of your home are vast—and for the right establishment, it's a win-win situation for all involved. Whether you're just starting out and looking for a neutral meeting ground, or want to expand your club's reach, a whisky-focused bar is a prime spot to get together.Finding an appropriate meeting space was an early hurdle Los Angeles resident Andy Smith and his neighbor Scott Saikley faced when they decided to start a whisky club in 2006. The first was simply forming the group. “This was before Facebook was really big—it wasn't as easy to connect with people online,” Smith says. “We started a website with a sign-up form and for months waited to see if anyone would show interest.” It took some time, but people did sign up—about 15 to 20, in fact—but still, where were they all going to meet? “Everyone was pretty queasy about meeting at their home until they felt sure that...

Update 3/19/2020: This post has been updated with new information.The new coronavirus continues to wreak havoc around the world, and the whisky industry hasn't been spared. As COVID-19 cases continue to increase in the United States and Western Europe, health experts and government leaders are urging social distancing to slow the spread of the disease and lessen stress on healthcare systems. Meanwhile, distilleries and whisky businesses are spearheading their own efforts to mitigate the crisis.That includes, in some cases, canceling or postponing whisky events, tours, and major festivals, like WhiskyFest Chicago, originally slated for March 27 and now rescheduled to December 11. Big Smoke Meets WhiskyFest, which was set to take place April 3-4 in Hollywood, Florida, is also being postponed, with a new date coming soon. Several other U.S. whisky events have canceled or postponed.Fèis Ìle, Islay's beloved whisky and music festival that takes place in late May, draws thousands of...

Cocktails often seem best when crafted by a skilled mixologist and enjoyed at a bar—but that isn't always true! You can enjoy a top-notch cocktail from the comfort of your own home, even if you have zero bar skills. Enter cocktail kits, pre-made by professionals with all the fixins you'll need to do it yourself, from classics like the Manhtattan and Old Fashioned to original creations.Right now, many bars are offering cocktail kits as a way to serve their patrons while social distancing. Sometimes these kits include every ingredient—mixers, garnish, and more—except the alcohol, allowing at-home bartenders to choose their own. Others include the bottle in their kit, such as Chicago's Bar Biscay, which sells a Manhattan kit that comes with Evan Williams Bottled in Bond bourbon.Even if you aren't near a bar offering to-go cocktail kits, there are a slew of options you can order online (most of these require you to provide the alcohol yourself). Read on for more information, and...

COVID-19 has hit the whisky industry hard, forcing distilleries of all sizes to adapt to social distancing protocols and other preventative measures. The effects of the virus are being felt worldwide, from Scotland to Kentucky. Most large distillers assert that, even when suspending operations or shifting production capacity to making ethanol for hand sanitizer, the supply of whisky won't be interrupted, and whisky lovers will still be able to find their favorite bottles on store shelves. But others, especially smaller companies, point to supply troubles down the road.In Scotland, many distilleries are still operational, but with new ways of working, according to the Scotch Whisky Association. “Companies are all applying the latest government guidance for those who work in production and operations, applying strict social distancing and comprehensive additional hygiene measures,” the organization wrote in a statement. “All employees who can work from home are doing so.”...

Imagine snacking on a bowl of nuts beside your evening cocktail; chances are that the bowl contains peanuts, salted or unsalted, dry-roasted or candied. But the thing is, peanuts are not actually nuts—they're legumes, like lentils and navy beans.So maybe it's time to up your nut-snacking game with cashews, almonds, Brazil nuts, and other types of tree nuts as partners for just the right sort of whisky.According to numbers released by market-research companies IRI and Grand View Research, that's exactly what a lot of us are doing, with snacking nuts accounting for $4.8 billion of the $23.05 billion global healthy snack market in 2018. And it's a surging market as well, with a projected compound annual growth rate of 52%, bringing its value to $32.88 billion by 2025.But wait: “healthy snacks”? Isn't that a bit of an oxymoron? Not according to Pamela Fergusson, a British Columbia-based registered dietician who holds a doctorate in nutrition. “Nuts are a good source of both...

It's a fixture of nearly every introductory scotch tasting and leather-bound whisky list: the map of Scotland's whisky regions. Literally a wayfinding device, the regional map is meant to assist in navigating the diverse flavor landscape of scotch: peaty Islay, grassy Lowland, fruity Speyside, and so on. These “regional styles” are usually presented as unquestioned truth, but the reality is much less clear-cut. On the surface, regional styles are a way to quickly get oriented, but at times they can be misleading.These Scotches Embody—And Refute—Regional Identity“Regionality is quite useful for helping people to explore Scotch whisky—it's a good starting point,” says Gregg Glass, blender and whisky maker at Whyte & Mackay. Liquor stores organize scotch by region; tastings start with Lowland single malt (alleged to be light and easy) and end with Islay (heavy and peaty); and that map seems to be everywhere. But if you taste enough single malts, you'll eventually try a...

Who wants a cookie?Those sweet little treats are a very big deal in North America, with packaged cookies accounting for $11 billion in sales in 2018 in the U.S. alone, and on track to total $12 billion by 2023, according to the National Confectioners Association. For Jim Dudlicek, editorial director of Progressive Grocer magazine, what's driving this growth is today's popular "treat yourself" culture.While Dudlicek says that cookies are “historically the top-selling item in the in-store bakery,” according to his magazine's annual bakery operations survey, it is the center-aisle packaged brands that account for the bulk of cookie sales, led by longtime best-seller Oreo. Despite inroads being made by niche brands from smaller producers, the balance of the top-ten cookies in the U.S. is composed of names familiar to most adults since childhood.For tasting purposes, I separated the supermarket cookie aisle into five categories: biscuit, chocolate sandwich, peanut butter sandwich...

With the transition to summer and the slow reopening of businesses, new whisky releases seem to be picking up.First, a couple of e-commerce specials. Metallica-led brand Blackened is rolling out a special box set for its 100th batch. For the first time ever, a non-band member—master blender and distiller Rob Dietrich—created the playlist of songs that was used for the whiskey's "sonic enhancement" process. Blackened Batch 100 is packaged with two 12-inch vinyl picture discs of that playlist, as well as a copy of the Blackened Zine; the set costs $149 and is available only through Spirited Gifts and Cask Cartel.For Father's Day, Teeling Irish whiskey is offering a special bottling of its single malt, engraved with "Raise Your Spirits," and donating $5 from every sale to #RaiseYourSpirits, a charitable initiative led by part-owner Bacardi to support hospitality workers. The engraved bottles are for sale for $60 through Reserve Bar.Now for whiskies that are available at traditional...

The biggest whiskey news of the week was the launch of Sweetens Cove, a new bourbon backed by NFL star Peyton Manning and tennis great Andy Roddick, among others. We spoke to both Manning and Roddick, as well as master blender Marianne Eaves, about the whiskey and its links (pun completely intended) to the beloved golf course of the same name. Check out the in-depth article, and then keep reading for the hard stats and some analysis below.The latest Port Ellen single malt from Diageo is coming out now, priced at a cool £6,500 (about $8,000). It's 40 years old, a vatting of nine "rogue" casks. There are 1,380 bottles available, though none are being sold in the U.S.Kentucky-based blender Barrell announced its Private Select whiskey series, a collection of unique "micro-blends" that are each finished in a different barrel type. Each offering is limited to 150-180 bottles, priced at $109. Barrell is also set to release Batch 024 of its bourbon, priced at $90 and available in limited...

One of the many joys of being part of a whisky club is tasting in the company of others who also enjoy the water of life, but acquiring whiskies can pose a challenge. Today's whisky world is highly competitive for buyers, and your quest for new and unusual whiskies can often feel like one space forward, two spaces back. However, with a dedicated team and a solid strategy, your whisky club will be well-rewarded. Be prepared to visit distilleries, take road trips to liquor stores, pore over auction catalogs, and scour Travel Retail shops. In the game of whisky shopping, you have to play to win.Choose Your TeamDoug Spencer started the Milwaukee, Wisconsin-based WhiskyHead Tasting Club in 2013 to create an environment where like-minded people could learn more about whisky. “I was still new to whisky back then, but had enough knowledge to know that a lot of people had either never been exposed to whisky or were turned off by previous experiences with cheap whisky,” Spencer says. “The...

Understand the House Style of Islay's Classic Seaside Distillery Established in 1815 on the Scottish island of Islay, Laphroaig is the most richly flavored of all the Scotch whiskies. Named after the Loch Laphroaig on the south coast, the distillery's location also informs it's one-of-a-kind flavor profile. Set across the road from a peat field, all of Laphroaig's single malts offer huge peat smoke, medicinal, and full of ozone characteristics. As its whitewashed buildings are likewise on the coast, the whiskies also offers salty undertones, with hints of seawood. Crucial too is the aging process, starting with whiskies a decade old and going up from there—though Laphroaig has been a top innovator in maturation too, with everything from triple wood finishing to the use of quarter casks. These are long, powerful whiskies meant for savoring.Laphroaig® Single Malt SelectThis special Laphroaig is created from carefully selected casks of each of our key styles stretching back in time...

When we were kids, teachers would send us home with lists of books to read over the summer. No one is assigning required reading to grown-ups, but many of us still want some recommendations. If you're looking for great whisky books, check out these four newly published tomes, covering everything from serious whisky geekery to planning a great whisky party. Whether you're stuck at home, sunning on the beach, or hiding away in a mountain retreat, crack the spine and enjoy a few hours deep in the pages.4 New Whisky Books to While Away the SummerWhiskey Master Class: The Ultimate Guide to Understanding Scotch, Bourbon, Rye, and Moreby Lew Bryson ($27)Whisky writer and former Whisky Advocate managing editor Lew Bryson follows up his first whisky book with this new volume, equally comprehensive but with a different approach. Where “Tasting Whiskey” offered a broad survey and introduction to the art and practices of whisky appreciation, “Whiskey Master Class” takes a deep dive into...

While rye whiskey doesn't have the same unique national identity that bourbon does, its identity is just as rooted in American history. First made in the northeastern U.S. in the colonial era, rye whiskey allowed farmers to turn excess grains into a shelf-stable, valuable trade good—that is, if they didn't drink it themselves. Rye was as popular as bourbon for decades, but largely fell out of favor post-Prohibition. With the arrival of the cocktail renaissance over the past two decades, a renewed interest in the spirit has blossomed, and distilleries both large and small have accommodated the demand with a flood of new ryes.Other countries, most notably Canada, make their own versions of rye, but these don't always use much (or sometimes any) rye grain. In America, rye whiskey must have a mashbill that is at least 51% rye, which makes for a spirit that is typically less sweet than bourbon, and a lot spicier. Rye is often enjoyable from a fairly young age—Kentucky Peerless's 2 year...

The Summer 2020 issue of Whisky Advocate dropped earlier this week, with over 130 whisky reviews in the Buying Guide. Peruse for a few minutes and find a new bottle to try! For even more new whisky (to be reviewed soon!), keep reading.Wild Turkey is rounding out its rye portfolio with the launch of Rare Breed Rye. Always bottled at barrel proof, the initial batch is 56.1% ABV and priced at $60, available nationwide.Glenmorangie has launched the newest limited-edition single malt in its Bond House No. 1 collection. Glenmorangie Grand Vintage Malt 1996 is 23 years old, aged entirely in first-fill "bespoke" bourbon casks, and priced at $825.MGP is set to release the 2020 bottling of Remus Repeal Reserve bourbon in September. The 12 year old bourbon is priced at $85 and available in limited amounts.Walsh Whiskey is rolling out the 12th batch of The Irishman Vintage Cask. There are 3,500 bottles of the high-proof blended Irish whiskey available, with 750 coming to the U.S. at $140 each.A...

In the weeks following the killing of George Floyd, as protests against police brutality and structural racism toward African Americans roiled seemingly every aspect of American life, many businesses released statements expressing their intent to be more diverse and inclusive. Yet initially, American whiskey brands largely remained silent, prompting the Black Bourbon Society (BBS) to publish an open letter on June 7 to the bourbon and American whiskey industry, calling out whiskey brands for not publicly speaking out against racism; the letter also details the many ways that African Americans have played an important role in the industry's success, and continue to support it. Major distilleries and smaller companies alike are now reckoning with and confronting enduring forms of racial injustice—including within their own industry.Since the letter was made public, “We have received overwhelming support and response from the majority of the bourbon brands,” BBS founder and CEO...

While no one would argue that simply getting a group together to sample and enjoy whiskies is a bad time, adding a focus can make it a much better time. Fresh, fun ideas will give your club's next tasting a clear focal point, and ensure everyone has a blast.“
The easiest and most common is for us to rally around a specific distillery,” says Josh Peters, a longtime member of several Los Angeles-area clubs, like Malt Nuts and the Southern California Whiskey Club (SCWC). And while there's no shortage of distilleries, he finds that slightly more “out there” tasting themes offer a welcome change of pace. Peters says core club members bounce ideas back and forth throughout the year to come up with creative and educational programming that brings whisky to life in new ways.
“When we have clear, interesting themes we sell out the events in under 24 hours,” he notes. “When the theme is a bit ambiguous or too similar to something we've done...

Drinks conglomerate Diageo owns nearly a quarter of Scotland's distilleries and has some of the world's richest stocks of whisky. The annual Special Releases give a glimpse of the company's breadth and diversity of offerings, with bottlings like Carsebridge 48 year old—a venerable grain whisky matured well past the normal range—and Pittyvaich 29 year old, from a closed distillery, earning high scores in the Whisky Advocate Buying Guide.Older Special Release bottlings, especially of Brora and Port Ellen, fetch high prices at auction, and even the newer releases are regarded as collectible. But high-spending collectors now have something more dear to reach for: a new set of whiskies called Prima & Ultima. “The first and the last” of their kind, these bottles represent significant casks or moments in a distillery's history. The collection includes offerings from Port Ellen, Talisker, Lagavulin, Caol Ila, and several other distilleries. The whiskies were chosen by master...

Master blender Rachel Barrie has a wealth of experience in the scotch world—in 2017, Brown-Forman brought her on as the master blender for its scotch portfolio, which includes GlenDronach, BenRiach, and Glenglassaugh. Prior to that, Barrie served as master blender at distilleries such as Bowmore, Laphroaig, and Ardmore. This vast experience helps Barrie when crafting the whiskies she currently works with, such as GlenDronach 12 year old, 15 year old, and 18 year old. Barrie presented these whiskies, along with a couple of sherries, on Instagram Live as part of Whisky Advocate's #TasteWithSpace series on July 31.GlenDronach's whiskies are all matured in sherry casks. To better understand the nuances that derive from this style of maturation, Barrie first led a tasting of the two types of sherry that GlenDronach uses—oloroso and Pedro Ximénez. “Sherry was always very enjoyed in Scotland,” Barrie said, while holding a glass of each sherry side by side to highlight the difference...

A new distillery is set to become the first stop on Kentucky's hallowed Bourbon Trail leading into Bardstown. On Sept. 1, Clermont Distilling Co. revealed plans for a production facility and visitor center on a 55-acre site that spans both sides of state Route 245, just west of the Bernheim Forest and a few miles from major whiskey attractions at the James B. Beam Distilling Co. and Heaven Hill. Clermont's distillery operations will occupy roughly 15 acres of the property, with the remaining 40 acres to encompass a “Napa-style” tasting facility, gift shop, lodging, and possibly even a nature preserve, according to developer, founder, and fifth-generation Kentuckian Lee Wilburn.
Fifth-generation Kentuckian Lee Wilburn is the progenitor of Clermont Distilling Co., set to open in 2022. (Photo courtesy of Clermont Distilling Co.)“With the heritage of growing up in Kentucky, our family's been involved in different aspects of [the bourbon industry] for a long time,” Wilburn...

Just about every distillery these days has a tasting room where visitors can sample a dram—an important part of the experience of learning about whiskey. A taste or two is one thing, but some distilleries are taking it further by offering full-service cocktail bars on-site.* As destinations unto themselves, these venues go beyond the Old Fashioned and Manhattan to offer inventive and original creations that showcase the whiskey made just steps away. Step up to the bar and raise your glass—it's cocktail hour.*These venues all offered full-service schedules when the article was originally published in print in December 2019. As COVID-19 restrictions vary, it's best to check venue websites for the most up-to-date opening information.
Photos of famous whiskey distillers, like Parker Beam and George Washington, line the top shelf of the backbar at The Shanty.The Shanty at New York Distilling Co.—Brooklyn, New YorkIt can be easy to miss New York Distilling Co., tucked into a...

This story was originally published in December 2019; offerings and opening times may be different due to COVID-related restrictions, so check in advance of a visit.Utah isn't typically at the top of the list for cutting-edge cocktails, but High West's Park City Saloon could change that. The venue leans into the restraints imposed by the state's unusual liquor laws (like capping the base spirit of a cocktail at 1½ ounces) through its bar lab mentorship program, which encourages staff to concoct original creations to make up the menu. All drinks are whiskey-based, pairing well with the saloon's menu of filling fare, much of it whiskey-laced.
Whiskey CiderIt's easy to narrow in on a cocktail to suit your palate, as the menu is organized into four sections: Light & Long, Refreshing & Rich, Stirred & Strong, and Short & Sour (switching to Hot & Decadent in the winter). While offerings vary depending on the season, a recent lineup featured drinks like the Parleys...

Rare whisky season is in full swing with the annual Van Winkle releases announced earlier this week.Meanwhile, more luxury than rare, after first launching it at Travel Retail last year, Woodford Reserve is releasing its Baccarat Edition in select liquor stores. The cognac cask-finished bourbon is priced at $2,000 and packaged in a custom Baccarat decanter (of course).On to new releases. Ireland's Teeling Whiskey is unveiling its first peated single malt. Blackpitts Batch 1 will hit the states in early 2021 with 6,000 bottles available at $75.Cascade Hollow Distilling, home to George Dickel, has a new blended whiskey. Cascade Moon Edition No. 1 will cost $90 and is available in California, Tennessee, and Texas.Balvenie has released the seventh batch in its Tun 1509 series. There are a limited number of bottles available for $420 each.Renowned blender Barrell Craft Spirits has a new finished bourbon that includes three Tennessee bourbons, each finished separately in Jamaican rum, pear...

With one of Japan's most legendary distilleries being revived, there'll soon be new whisky on the way—but we don't have to wait. Plenty of bottles are hitting shelves right now!First up, GlenDronach is launching a new expression of Port Wood as part of its core lineup. The whisky is priced at $90 and widely available.Jack Daniel's has announced its 2020 limited-edition single barrel, this year a barrel-proof rye. Priced at $65, the whiskey is available in limited amounts.The Spot Whiskeys range has a new member, Blue Spot, a 7 year old cask-strength single pot still whiskey. U.S. pricing hasn't yet been set, but it will likely be around $95, with the whiskey widely available.Heaven Hill has bottled a 13 year old single-barrel bourbon to celebrate its 85th anniversary. The whiskey is extremely limited, with just 146 bottles for sale mainly at the visitor center, and priced at $300.Chicken Cock is releasing its oldest whiskey to date, a 15 year old bourbon. Priced at $300, there are...

College can be the setting for many formative experiences; if you didn't develop an appreciation for whiskey in your university years, perhaps you discovered a taste for it. Recently, colleges have been striking licensing deals with breweries—like Old Tuffy, a partnership between NC State and New Belgium Brewing—but until now no one had branched into spirits. Breaking that ground is New Mexico State University (NMSU), which is launching a collaborative whiskey to raise funds for its athletic department. Made in partnership with Las Cruces-based Dry Point Distillers, Pistol Pete Six-Shooter rye joins the school's existing branded beer and wine.In a year where many college campuses have reduced attendance at athletic events, the licensing deals allow NMSU to make up some of its lost ticket sales. “While I don't think one product is going to hit it big, when you start adding the licensing revenue from a spirit and a wine and a beer, and some of these other consumables that we have...

When Benriach announced a major relaunch last fall, scotch lovers eagerly anticipated the new releases. The Speyside distillery's previous offerings were numerous, making it a challenge to know where to begin and limiting the availability of specific expressions. The new lineup of four single malts, each with a different cask maturation profile, showcases for a wider audience Benriach's broad capabilities and diverse spirit styles; the distillery makes both peated and unpeated whisky, as well as triple-distilled whisky.“[The goal of the new range] was to open the doors of Benriach for the world,” said master blender Rachel Barrie, who joined Whisky Advocate's #TasteWithSpace Instagram Live series on Jan. 15. “I wanted to create whiskies that were exciting, interesting, would dance on your tongue, give you a journey of flavor, a world of flavor, surprise and delight, and that people would want to come back to and that they'd be able to come back to.”While all of Benriach's new...

For years, MGP Distillery has been known as the source of dozens of whiskeys, from Smooth Ambler Old Scout to WhistlePig. The familiar words “Distilled in Indiana” on a bottle's back label denote MGP as the source, even if it's not officially publicized by the particular brand. And while MGP has made forays into offering its own-brand whiskeys under the Rossville Union rye, George Remus bourbon, and Eight & Sand American whiskey labels, progress has been slow. They're only available in some states and—despite reflecting the high quality turned out by the distillery (Remus Repeal Reserve regularly scores above 90 in the Buying Guide)—aren't nearly as well-known as other brands made on the very same stills.But all that could change, as MGP is about to cannonball into the deep end of the national whiskey market. The company announced on Jan. 25 that it would pay $475 million, in cash and stock, to acquire St. Louis-based Luxco, which produces a variety of spirits, from vodka...

In "What's It Worth?" our resident auction expert examines the collectibility of a distillery, brand, or series. Here he breaks down the value of Ardbeg's popular Committee Releases.Just three years after reopening, on Jan. 1, 2000, Ardbeg Distillery launched the Ardbeg Committee, a fan club that's free to join and offers members access to special releases and other privileges. The goal was to build up a loyal following and ensure the Islay distillery never fell silent again; during the 1980s and 1990s, production had been spotty, with long periods of disuse at the distillery culminating in closure in 1996.One large perk of joining the Ardbeg Committee is access to its exclusive bottlings, many of which have become collector's items—though plenty are opened and enjoyed. The earliest releases were available by mail order and took time to sell out, but as Ardbeg's fan base grew, release days were marked by chaotic online scrambles to acquire a bottle—even though quantities are now...

Iconic in presentation with its silver cup and fresh greenery, the Mint Julep is arguably bourbon at its most refreshing. But historically, the Julep has been made with brandy, rum, and even genever—and occasionally without mint—so there's precedent for flexibility.Like many classic cocktails, the Julep benefits from a short ingredient list and ease of execution. Frank Caiafa, beverage director at New York City's The Stayton Room and author of “The Waldorf Astoria Bar Book,” says that respecting simplicity is important. “Keep it basic,” he urges. “Stick to protocol.”Ryan Hart, bar manager at The Crunkleton in Charlotte, North Carolina says that the Mint Julep is easily tweaked to suit the drinker, depending on whether you prefer your cocktail stronger or sweeter. “What's really important is getting the gist of the recipe and learning how to balance it,” he says.How to Make a Mint Julep 1 tsp. sugar or ½oz. simple syrup Handful mint leaves, plus a sprig for...

EDITOR'S NOTE: In our “What's It Worth?” series, Whisky Advocate auction expert Jonny McCormick examines the current collectibility of a distillery or brand. With the long-silenced Brora Distillery now reopened, wepause to examine the auction values achieved over the last year for Brora bottlings in the Diageo Special Releases program and beyond.When the discussion turns to Scotland's silent distilleries, most collectors think of Brora and Port Ellen, which both closed in 1983. Following Diageo's announcement that it would reopen both distilleries, Brora has now embarked on a new chapter with the filling of the first cask of new-make spirit in 38 years.Brora was built in 1819 at a cost of £750—a sum that wouldn't buy a single bottle on this list today. Between 2002 and 2017, Diageo released 16 annual bottlings of Brora from the distillery's original stock as part of its Special Releases program, followed by Brora 40 year old 1978 200th anniversary in 2019. The values for most...

The world of musician-backed whiskeys is growing larger. With well-known musical artists like Bob Dylan, Slipknot, and Florida Georgia Line serving as the face of whiskey brands, it can appeal to both fans of the spirit and the music. Blackened, the whiskey fronted by heavy metal band Metallica, is no exception. “I can definitely say that whiskey is almost hand-in-hand with the culture of rock and roll and metal,” said Rob Dietrich, Blackened master distiller and blender. Dietrich joined Whisky Advocate's Instagram Live show #TasteWithSpace on May 21 to discuss Blackened and the convergence of the worlds of whiskey and music. “You look at early ‘80s, or even the ‘70s, there's always these images of musicians onstage with a bottle of whiskey,” he said.Dietrich took over whiskey making at Blackened in 2019—after the death of Dave Pickerell, who helped launch the brand—but he was no stranger to the music industry; he noted that he worked as a rigger and stage manager...

All types of distillation demand precision, and at large-scale distilleries it's accomplished with the aid of computers, which monitor and execute the different parts of the process—though always with a distiller's oversight. “With the computers, it's not changing the process—it's managing the process,” says Ian Logan, international brand ambassador at Glenlivet.Pot still-made whisky, like single malt scotch, often relies on the still's specific size and shape to create a certain spirit character, so these distilleries expand by cloning their original stills—sometimes many times over. Macallan opened a new distillery in 2018 with 15 more stills than before, increasing its capacity by 30% to 15 million liters of pure alcohol (lpa), but all of the stills mirror the originals: 12 wash stills at 12,750 liters and 24 spirit stills at 3,900 liters. Glenlivet and Glenfiddich, which routinely jockey with Macallan for bestselling single malt scotch, have each added several new sets...

There's an abundance of nutty flavors in your whisky. Nuttiness is a characteristic present in both new-make spirit and mature whisky, though it's most commonly associated with mature whiskies aged in well-seasoned sherry casks. You may be able to call out a specific nut by name when you taste whisky, though nutty aromas and flavors are often complex and overlap with notes of wood, oiliness, and butteriness, as well as roasted or cereal characteristics.
First off, identify your nut—differentiating pecan from pistachio, or hazelnut from macadamia. Then consider its form. You may detect almond, but are those almonds whole, sliced, nibbed, or ground? Squirrel away some other flavor descriptors, as nuts can be spiced, candied, or roasted: dry, honey, or maple. They can also be present as nut-based textures and flavors—nut butters, nut oils, nougat, marzipan, praline, and chocolate-hazelnut spreads—or baked goods like nut cookies, florentines, or pecan pie. And don't...

Indisputably, scotch is the world's most popular style of whisky, with single malt regarded as the epitome of this fine spirit, cherished for its unparalleled quality. While I make my home in Scotland and have a passion for her whiskies, my role as Whisky Advocate's world whisky reviewer presents me with a steady stream of fascinating whiskies from India, Taiwan, Mexico, Israel, Australia, and beyond!Just 20 years ago, it would have been considered laughable that anyone could challenge Scotland's dominance of single malt—butJapan gave scotch lovers reason to pause. Today, I'm in awe of the proliferation of whisky from around the world, and the vast range of countries that stand proudly behind high-quality products.A global community of distillers is transporting single malt whisky to new places, literally. By adding their own creativity and local techniques, resulting in exciting flavors and geographical styles, the single malt world is changing quickly. Because I sample and...

Lunar New Year kicks off on Tuesday, February 1, and Johnnie Walker is celebrating the Year of the Tiger with a special bottling for Blue Label designed by a Chinese artist. This year's festivities will last until the full moon appears on February 15, and whisky is part of the mix as always. Elsewhere, Kentucky-based Rabbit Hole has released the first whiskey in its new Distillery Series, which will highlight small batch, cask-strength bottlings. This week there's also a new rye from Jim Rutledge's Cream of Kentucky, as well as bourbons from Puncher's Chance and Buzzard's Roost. Read on for full details.Johnnie Walker Blue Label Year of the TigerStyle: Blended whiskyOrigin: ScotlandAge: Not statedABV: 40% Price: $250Release: January 2022Availability: LimitedNeed to know:Each year, Johnnie Walker releases a special Blue Label bottling (which is not a new whisky, just new packaging) in honor of Lunar New Year. This year’s limited-edition design, which celebrates the Year of the Tiger...

Barrel finishing is a long-established practice in scotch, but a far more recent phenomenon in American whiskey. That's mainly because bourbon, by definition, must be matured in new charred oak barrels. Put bourbon into a barrel that isn't new and charred and it technically becomes a whisky specialty, more commonly called finished bourbon.A few weeks or months in a secondary cask can elevate the bourbon, transforming it in subtle ways. “It changes [the bourbon], and we think it changes it for the better,” says Bob D'Antoni, chief barrel officer at Four Gate Whiskey Co. The blender and bottler releases cask-finished whiskey almost exclusively, with secondary vessels ranging from sherry, port, and rum, to custom barrels made by Kelvin Cooperage.The enjoyment of finished bourbon has gained steam in the decade since Angel's Envy debuted as the first widely available example of the style. Today dozens of finishes, from port, tequila, and armagnac, to chardonnay and rhum agricole, offer...

For whiskey fans making a stop in the Big Apple, now there's a reason to go to Manhattan beyond its many whisky bars. Great Jones Distilling Co., said to be Manhattan's first legal whiskey distillery since Prohibition, and its only active whiskey-making operation, opened in August 2021. The distillery's restaurant, The Grid, serves dishes featuring Great Jones's whiskeys—a bourbon, a rye, and a four-grain bourbon made with corn, malted barley, rye, and wheat—as a central ingredient.The 28,000 square-foot, four-story space is the brainchild of Juan Domingo Beckmann, whose family owns Jose Cuervo tequila—along with Bushmills, Stranahan's, Tin Cup, and Pendleton whiskies. The distillery has a 500-gallon copper pot still, housed in a two-story chamber perched on a floor that was lowered by five feet to comply with city ordinances.No grain milling or whiskey aging takes place at the distillery—barrels are shipped to Black Dirt Distillery in Orange County, New York, which Cuervo's...

Jamar Mack has bourbon in his bones. He recalls “smelling mash being fermented before I even knew what bourbon was,” while growing up three blocks from Brown-Forman's Louisville headquarters. He's since developed a passion for Kentucky's famed spirit, continuing the tradition of his grandfather who “drank Early Times ‘til the day he died.”
In 2017, Mack and a couple of fellow bourbon lovers banded together to form Kentucky's Original Black Bourbon Enthusiasts (KOBBE), looking to fulfill a need: In Kentucky at the time, “there was no group that was truly welcoming people of color,” Mack explains. KOBBE is a nonprofit organization dedicated to increasing African American participation in the bourbon community. Their philanthropic endeavors include giving back to low-income Louisville communities and raising funds by auctioning prized bottles. The group's stated mission—“Drink good bourbon, keep good company, do good...

When is a whisky not a whisky? It's a topic we've explored before when discussing whisky specialties, liqueurs, and flavored whisky, with most containing additives or failing to meet the minimum 40% ABV requirement. The latest Cascade Moon release technically isn't a whiskey either, as it clocks in at 39.9% ABV, but general manager and distiller Nicole Austin found the barrels—all aged a minimum of 15 years—too interesting to blend away. We spoke with Austin earlier this week about the low-proof spirit and how she approaches the Cascade Moon line differently than George Dickel.As for legally recognized whiskies, there are plenty of new ones out this week. Wild Turkey brings back its exceptionally popular Russell's Reserve 13 year old, Jim Beam drops the first Booker's of the year, Laphroaig unveils its annual Càirdeas release, and Balvenie adds a 25 year old to its Rare Marriages range. Read on for full details.

Russell’s Reserve 13 year...

If you plan on barbecuing this weekend, why not pair smoky food with smoky whiskey? That's what led Tommy Brunett, founder of Iron Smoke Distillery, to make a bourbon with applewood-smoked wheat, and a handful of craft distillers around the country are likewise using woodsmoke to impart their whiskeys with distinct and sometimes regional flavor. Check out our feature on the subject and see what your local distillers are cooking up. You may just find something new worth adding to your bar.There is a crop of new whisky out this week as well, including two rock collaborations: FEW Spirits has teamed up with rock band Black Rebel Motorcycle Club on a new blended American whiskey, while Catoctin Creek has released a new edition of Ragnarok Rye, its collaboration with heavy metal band GWAR. On the scotch whisky front, The Macallan is launching its M Collection with three whiskies: M, M Black, and M Copper, and country singer Alan Jackson debuts his Silverbelly straight bourbon from...

The U.S. produces more cheese annually than France, Italy, and Switzerland combined. That statistic is according to Afrim Pristine, maître fromager, or cheese master, and owner of Cheese Boutique in Toronto, where he oversees the sale of some 44 tons of cheese each year. Of course, that's not the same as having the greatest variety of cheeses, a title that goes to France. But still, the prodigious output of the U.S. is impressive.Further, Pristine says that from “about 1995 to 2002,” North Americans finally started to explore the full scope of that cheese. “I saw it firsthand,” he recalls, “People stopped buying the same cheese every time and became much more interested in trying different varieties.”While trying new cheeses is never a bad thing, Pristine notes that it can lead to disappointment. “I tell my customers to buy smaller pieces and shop more often,” he says, “Cheese doesn't go bad, but when people overbuy and it...

It’s that time of year again—the leaves are nearly gone from the trees, cooler air is settling in, and the holiday season is approaching. Thanksgiving kicks things off, bringing a day spent with family, friends, and plenty of food. For us whisky lovers, it provides a perfect opportunity to share time with loved ones as well as a dram or two. 
What’s a good Thanksgiving whisky? Broadly speaking, it’s a nice time to celebrate American whiskeys, in tune with the spirit of the holiday. Bourbon, of course, can certainly star as the quintessential American spirit, but there’s plenty to parse out beyond bourbon—Tennessee whiskeys, ryes, and American single malts, which are garnering greater attention these days. With that in mind, here are Whisky Advocate’s picks for a great Thanksgiving dram.
 
Picks for Thanksgiving Sipping 
 
Wild Turkey Rare Breed Bourbon90 points, 58.4%, $45
In addition to being barrel...

Mark Reynier is famous for his leadership role in acquiring and resurrecting Islay’s Bruichladdich Distillery back in 2000. Bruichladdich was sold to Remy Cointreau in 2012, and since then Reynier has developed Waterford Distillery, the terroir-driven Irish whiskey maker. He has also been trying his hand at rum, founding Renegade Rum Distillery on the Caribbean island of Grenada.    
Renegade Rum Distillery officially opened earlier this year, though the first phase of the project began nearly seven years ago. Compared to making whiskey, rum is a very different beast—partly because there are so many ideas about the right way to make, age, and sell it. For starters, there is a divide between those who distill rum from molasses versus those that use sugarcane. Some use traditional pot stills to make full-bodied flavor bombs, while others use giant column stills that produce a lighter, more neutral distillate.   
At Renegade, there was little...

With so many varieties of tequila available today, this blue agave-based spirit makes a versatile and exciting addition to your home bar. From light and bright blanco expressions to oaky and smooth añejo, tequila offers something for everyone, and a wide range of labels adds to the sense of fun and exploration.
Tequila is a spirit with a true sense of place, as it’s produced only in Mexico—primarily in the state of Jalisco, along with a few local municipalities in Guanajuato, Michoacán, Tamaulipas, and Nayarit—and can vary greatly depending on the region’s specific terroir. Tequilas from the Highlands—a region known as Los Altos—tend to be sweeter and fruiter, while those from the Lowlands, or El Valle, have more peppery and herbal qualities. Unaged blanco expressions work well in Margaritas and other fruity shaken cocktails; reposado, which is aged 2 to 12 months in oak, can pair with an even wider range of ingredients in a...

Of Canadian whisky, legendary whisky writer Michael Jackson once wrote, “Whatever their labels say, all Canadian whiskies are of the same style.”
While that may have been true in 1987, when Jackson penned those words in his “World Guide to Whisky,” one needn’t be a whisky expert to know that things are much different today. Not only are the ranks of Canadian whiskies now populated by a large number of straight ryes—a style that Jackson bemoaned as “a shame” that Canada lacked them in his day—and all sorts of other whisky types, including ersatz “bourbons,” triple distilled whiskies inspired by the Irish tradition, and a steadily growing coterie of single malts.
It is in that final camp that Canadian whisky may have its greatest potential.
“We have some of the best grain growers on the planet,” says Tyler Dyck, CEO of British Columbia’s Okanagan Spirits Craft Distillery, “If...

Pennsylvania is the cradle of American whiskey making, ruling the American landscape in the 19th century with many hundreds of distilleries. Like Kentucky, the Keystone State had a mix of large and small producers, many of them started by farmer-distillers. But unlike Kentucky, very few of them were making bourbon. Rye was king in Pennsylvania, especially in the Monongahela (muh-non-ga-HEY-luh) River valley in the southwestern part of the state.
Revolutionary War veteran John Large started distilling rye whiskey on the Monongahela (Mon) tributary of Peters Creek in 1796—and brought in his son Jonathan as well. Jonathan was succeeded by his son Henry, and the Large family distillery became renowned for its high-quality rye, eventually winning 10 gold medals at expositions from Paris in 1900 to Rio de Janeiro in 1923. Large also had the distinction of being the last distillery to operate in the Mon Valley, closing around 1956.
Thomas Bell founded a distillery at Freeport...

Say “tequila,” and many people immediately think “Margarita.” And whether you’re hosting a party or making tacos for two, everyone should know how to make this easy classic without resorting to neon green mixers. Simply shake tequila, orange liqueur, and fresh lime juice with ice, then strain into a salt-rimmed glass.
But don’t stop at Margaritas. Discover the many ways to enjoy tequila’s different styles. “Tequila is a uniquely complex spirit with an array of pleasant notes that can be incorporated with many flavor profiles that accent each other to create a well-balanced and enjoyable cocktail all year round,” says William Scyphers, beverage director of Cumberland Bar at JW Marriott Nashville. 
While all tequila adds depth and earthiness to cocktails, blanco tends to add black pepper and citrus flavors, reposado often has notes of vanilla and baking spices from the oak barrel, and the longer aging process of...

If you were a spirits drinker in Canada during the 1970s and ‘80s, chances are high that you drank "rye." This is not the same as saying that you were drinking straight rye whisky, for the odds are pretty high that you were not. Rather, the simple fact was that during these decades, and for a fair time both before and after, Canadians routinely and uniformly referred to their nation’s whisky as "rye," regardless of how much of that grain it might have contained.
Order a whisky and soda or whisky and ginger ale back then and you would be poured blended Scotch. Order a ‘rye’, and you’d get your choice of Canadian Club, Black Velvet, Silk Tassel, or if you felt like splashing out, Crown Royal.
The broad characteristics of these Canadian whiskies were that they boasted uniformly soft, innocuous flavor profiles and contained very little rye. In fact, unless your favored brand came from Alberta Distillers, which was the only Canadian distillery back...

Geographically, Europe is a whisky powerhouse. This continent combines the storied pedigree of scotch and newly revived Irish whiskey with a flourishing Nordic scene, but beyond these leading areas, there lies a host of European distillers also worthy of acclaim. Mainland Europe is home to some of the finest spirits in the world, and is steeped in centuries-old distilling traditions. Many distilleries are modest family-run operations making fruit-based spirits, and they have harvested crops for distilling for generations. In this century, whisky distilling on the mainland has gathered momentum, as distillers have expanded their repertoire with pot, column, and the Charentais stills.
European whiskies are not so widely available, so you will need to keep your nose to the ground. Quantities available in the U.S. are often limited, without distribution to every state. The good news is that a small but vibrant coterie of importers with a flair for singular spirits is seeking out these...

If you're searching for an extra-special bottle to augment your shelves or gift a loved one, then Sotheby's March whisky sale in New York might have just what you're looking for. Bidding opened yesterday on a slew of exceptional labels, including rare expressions of Pappy van Winkle, Michter's, Buffalo Trace, and more. In this sale, called The Camouflage Collection Part 1, there are 470 lots on offer, and you have until March 17th to check out the online catalog (and make a bid, if you so desire). 
Of course, there are more price-friendly new whiskies hitting the shelves this week, among them a heavily peated expression from Compass Box, a new wine cask-finished release from Green Spot, and two ultra-aged single malts from Bushmills. Read on for full details.
Compass Box Peat Monster Cask Strength: Origin Story
Style: Blended malt
Origin: Scotland
Age: Not stated
ABV: 56.7%
Price: $125
Release: March 2023

Shizuoka Distillery is generating a lot of excitement among Japanese whisky enthusiasts. Founded in 2016 by Taiko Nakamura, the distillery has rebuilt the mill and wash still from the closed Karuizawa Distillery. Situated approximately halfway between Tokyo and Nagoya, it is high in the mountains on the banks of the Nakakouchi River. The distillery is equipped with a 1-ton mash tun and different types of washbacks made from Oregon pine and Japanese cedar—a nod to sake fermentation. It has two wash stills: one 3,500-liter from the former Karuizawa Distillery and a new direct wood-fired 5,000-liter (referred to as pot still K and W respectively). While Glenfarclas Distillery and others retain direct-fired stills, this is reportedly the only whisky distillery in the world solely burning timber to heat a wash still during distillation. Scottish coppersmiths Forsyths fabricated both the wood-fired wash still and the spirit still, while there is also a hybrid Holstein still on-site...

The coronation of King Charles III takes place Saturday at Westminster Abbey in London, and while the ceremony plan is somewhat less extravagant than coronations past, there will be plenty of pomp and circumstance for royal watchers. Many of the whiskies being released in honor of the coronation are anything but pared down. Among the most kingly is Royal Salute's The Coronation of Kings Charles III Edition, a $25,000 blended scotch that's presented in a richly hued sapphire blue Dartington crystal decanter. While the majority of these coronation whiskies are scotches, an English single malt was also in the mix—from The English Distillery's The English Coronation single malt. That one, priced at $105 in U.S. dollars, sold out quickly. But the list offers numerous other celebratory bottles at a variety of prices.
Coronation whiskies aside, there are new releases galore this week. New Riff continues its...

Cherry flavors can surface throughout the entire whisky tasting experience— from the aroma to the palate and into the finish—from the first sniff of a freshly picked ripe red cherry to the sensation of biting into the crimson flesh of a glossy black variety. When picking out descriptors, the sensations evoke more than just the flavor of individual cherries; it can be concentrated and intensified in jams, jelly, candies, and dried cherries; it can be found in cocktail cherries, sour morello cherries, and sticky glacé cherries. They are packed with dried vine fruit and nutty flavors in rich fruitcakes, nestled under a sweet pastry lattice in deep cherry pies, erupting from fresh-baked cobblers and crumbles with bubbling juices, or lying sandwiched between chocolate sponge and whipped cream in black forest gateau. Cherries and beverages mix well too, and aside from cherry brandies and maraschino liqueurs, you can buy cherry-flavored cordials, sodas, colas, bitters...

There’s nothing quite like the decadence of an Irish cream liqueur—it’s dessert for grown-ups! With an ABV typically between 15% and 20%, the mixture of Irish whiskey and cream (and often additional flavors like vanilla or toffee) is delicious on its own or with a little ice, but it also makes a great addition to an Irish Coffee—or simply splashed in a regular cup of joe—and just as tasty poured over ice cream, or blend the two up for an adult milkshake. What’s not to like?
Irish cream is a young product, first created in the 1970s—compare this to Irish whiskey’s history dating back to the 12th century (or Irish dairy farming’s similarly centuries-long history, for that matter) and it’s practically brand new. Baileys was the first: It was introduced in 1974, and in addition to Irish whiskey and cream, today it features multiple flavor variants. Other brands have since emerged, such as Carolans, The Irishman, and Five...

Throughout my childhood in Montréal, summer vacations were spent in Maine. Each July, my parents would bundle us kids into the family car for the long drive to Kennebunkport, where we would spend days on the beach and nights at the self-catering School Days Inn.
For my mother and father, a highlight of the trip was the opportunity to dine on lobster, an experience pretty much confined to high-end restaurants back when the Atlantic fisheries weren’t as developed as they are today. And because my siblings and I were freaked out by these odd-looking creatures, we were more than content to eat hot dogs in front of the television while my parents cracked claws by candlelight.
I don’t recall what they chose to accompany their lobster back then, but I’m pretty sure my parents weren’t drinking any sort of whisky. Which is a shame, because so long as the heft of the spirit is kept in check, whisky can be a superb companion to all sorts of...

Western Pennsylvania whiskey maker Liberty Pole Spirits has relocated to a new facility within its hometown of Washington, Pennsylvania, about 28 miles south of Pittsburgh. Its original location in downtown Washington had been open since 2016, and now its owners, the Hough family, have built a new and substantially expanded distillery.

Washington and the surrounding area of Washington County are located in the historic farm country of the Whiskey Rebellion, which took place from 1791-94. In keeping with the Hough family’s longstanding commitment to local whiskey history, the new distillery is fronted by a strikingly accurate reconstruction of an 18th-century stone meetinghouse—like those where the rebels met to oppose Alexander Hamilton’s whiskey tax. Inside are two bars serving cocktails, neat pours, local beer, and small bites in a colonial atmosphere that includes four stone fireplaces. The meetinghouse also has a retail shop offering the full range of...

At your local diner, the toast choices at breakfast are usually white, wheat, or rye. But when it comes to barrels, whiskey makers have hundreds of toast options to choose from. “Toasted is a buzzword now,” says COO and co-founder of Penelope Bourbon Daniel Polise. “But people don’t always know how a barrel is toasted or charred—and that they are two very different things.”

Charring—when a new oak barrel is exposed to an open flame—is the process of burning the wood, while toasting lends a lighter touch. Charring is like putting a marshmallow straight into the flame, while toasting is holding it further away for a longer period of time. Variables like temperature, duration, the cooper who made the barrel, and the toasting’s intensity level create a much broader spectrum than charring, which typically has four levels ranging from 15 to 55 seconds of exposure to the flame.

But the two aren’t mutually...

It’s the season of Octomore, the ultra-peated annual whisky from Islay’s Bruichladdich Distillery that is now in its 14th edition. Octomore 14 comes in the usual three separate Octomore offerings, and all three are available in the U.S. That’s a welcome departure from some years ago when only two of the three expressions were shipped stateside. These ultra-peated gems are noteworthy for their young age profile, heavily peated mashbills, and high ABVs, which somehow all combine to produce a remarkably gentle, complex, and tasty whisky. This year’s releases will be reviewed soon, but they were already showing beautifully in our initial tasting.
Elsewhere in the whisky world, Eifel Whisky from Germany is out with three new releases, while Israel’s Milk & Honey has a special edition for the High Holy Day of Rosh Hashana. Scotch whisky maker Wolfburn has released its first-ever 10 year old expression as part of its core lineup...

Considering Chicago’s historical ties to notorious bootlegging mobsters, perhaps it’s not surprising that today the city has quite a robust—and nowadays legal—distilling scene. There’s plenty to explore throughout the city, especially for whisky lovers.
Koval Distillery was the first to open after Prohibition—in 2008—and offers a line of single barrel whiskeys, including bourbon, rye, four grain (oat, malted barley, rye, and wheat), millet, and oat; Chicago Distilling Co. and Judson and Moore Distillery both offer bourbons, ryes, and American single malts; Maplewood Brewery & Distillery makes single malts and ryes; Wolf Point Distilling makes bourbon and rye; and although CH Distillery specializes in vodka, it’s also home to Jeppson’s bourbon, plus Jeppson’s Malört, a traditional wormwood-based digestif that has achieved cult status with Chicagoans. And just outside the city, there’s FEW Spirits in...

With whiskey tourism at an all-time high—there were over two million visitors to the Kentucky Bourbon Trail in 2022—it’s a good time to expand your horizons, look beyond the distilleries themselves, and learn how the spirit we treasure came to be in the first place. We’ve assembled a list of five significant whiskey history-focused destinations—two in Kentucky, two in Pennsylvania, and one in Virginia—that will provide a deeper understanding of how American whiskey was conceived and acquaint you with some of the important people and places that got the ball rolling.
Oscar Getz Museum of Bourbon History
Bardstown, Kentucky
This artifact-laden museum is located in Bardstown, Kentucky’s historic Spalding Hall, built in 1839 as part of St. Joseph’s College, a small Catholic institution whose educational mission ended in 1968. Today it’s home to the Oscar Getz Museum of Bourbon History as well as the Bardstown Historical...

From Scotland this week, Macallan is out with the third edition in its Harmony Collection, this one created in collaboration with two of Paul McCartney's daughters—fashion designer Stella McCartney and photographer Mary McCartney. Compass Box has a new creation, Art & Decadence, blended from a rich, malty array of cask finishings. On the American whiskey scene, the very prolific Barrell Craft Spirits has a nicely affordable item in Barrell Foundation at $60, its first non-cask strength whiskey.  Pinhook,  meanwhile, has a truly unique concept in its Vertical Series, which follows the progress of 1,350 barrels of high-rye, MGP bourbons as they age over the course of time. First launched in 2019, the project will conclude in 2027, and this week we're greeted with Pinhook Vertical 8. Perhaps unsurprisingly, the Verticals seem to be improving with each release, though opinions will vary on that, which is all part of the fun. Plenty of...

Whisky and baking spices are a natural combination since flavors like cinnamon, nutmeg, and allspice are innate in the spirit. But go another layer deeper (and farther back on your spice rack), and you’ll discover that turmeric, black pepper, cayenne, five-spice powder, and other less-used spices also lend warmth and complexity to the already-bold spirit, says Henry Dwyer, bar manager of Hutong New York.
Whether you’re looking for something smoky, sweet, silky smooth, or with a bit of bite, spices can elevate your whisky drink to the next level, adds Anne Hester, bar manager at Southernside Brewing Co. in Greenville, South Carolina. Spice things up with the recipes below.
Three Knuckle Formula
Created by Steveie Smith, operations manager, Devil May Care, Austin
“This Whiskey Sour riff packs a lot of complexity for having just four ingredients,” Smith says. “Earthy turmeric provides a counterfoil to the brighter, more aromatic flavors in...

In a world where people actively avoid high-fat foods, whisky lovers can make an exception: washing fat through whisky introduces a whole new universe of delicious flavors. So forget diet culture and embrace the fat, at least for your favorite drink. Through fat-washing—a technique that imparts flavors from meat, plant, and oil-based fats into spirits—rich and savory elements can be added to any style of whisky. Complementing the natural flavors gleaned from distillation and barrel aging, whisky can be made even tastier by the likes of bacon fat, butter, or plant-based oils like olive, coconut, or sesame.
There’s science involved in fat-washing, but anyone can do it with the right tools. It’s a process of extracting fat from one source and rinsing it through another, thereby adding the flavors from the fat to the end product without adding the fat solids. There are a lot of steps, but it’s not as difficult as it looks or sounds. And the result, while...

Over the centuries, the distilling business has produced famous figures, legends, outright myths, and even ghosts—more than a few of them, in fact. Reports of spectral sightings and other phantom phenomena have occurred so often that they’re almost the rule rather than the exception. Some distilleries have conjured up so much spooky notoriety that paranormal experts have visited, often affirming suspicions that unseen forces are at play. To toast Halloween, we’ve rounded up a handful of distilleries around the world where spirits—the liquid and the otherworldly kind—are both part of the story.
Buffalo Trace Distillery
Over the years, Buffalo Trace has received visits from a number of paranormal investigators, drawn by claims that ghosts roam the distillery’s halls. Chief among them are the spirits of Colonel E.H. Taylor and Colonel Albert B. Blanton—Taylor was the distillery’s founder, and Blanton ran the distillery in...

In this week’s list of new scotch and world whisky launches, we find distillers delving deep into the warehouse for ultra-aged—and usually ultra-expensive—expressions. With the gift-giving time of year approaching, whisky houses including Talisker, GlenDronach, Aberfeldy, and Crown Royal are releasing some of their oldest whiskies yet. Talisker has a 45 year old, while Crown Royal’s 30 year old release is its oldest ever, and Aberfeldy is out with its first 25 year old in two decades. The new Chivas XV is among the few scotch releases here to be feeling some gravitational pull, priced at $50.
We also have this year's release of Bruichladdich's Bere Barley and Black Art expressions from Islay, which are always a treat if you can find them. While the mysterious Black Art contains some very mature whiskies and is priced accordingly, Bruichladdich Bere Barley is looking positively affordable at $140 if you're gift-giving for a loved one, a friend, or...

More than any other spirit category, the bourbon industry is carefully regulated and that has been the case since the Bottled-in-Bond Act of 1897 was passed. Bourbon must be produced in America, it must be made of at least 51% corn, and it must mature in new, charred oak. Straight bourbon must be aged for at least two years. Bottled-in-bond bourbon has to be at least four years old (among other things). But “small batch” bourbon? That doesn’t have an official definition—except at Wilderness Trail Distillery.
“At Wilderness Trail, ‘small batch’ means a maximum of twenty barrels per batch,” says Dr. Pat Heist, co-founder and chief scientific officer of Wilderness Trail Distillery, which opened in Danville, Kentucky in 2013. 
While it’s unusual for a distillery to define what their small batch is—and for that small batch to be that small—Wilderness Trail is no stranger to doing things a little differently...

The week’s rolling announcement of our Top 20 Whiskies of the Year is completed today, with the unveiling of whiskies 11-20. As always, the drumroll began on Monday with Nos. 10, 9, and 8, followed by 7, 6, and 5 on Tuesday, and 4,3, and 2 on Wednesday. Yesterday came the big day, with the reveal of our Whisky of the Year,  and we finished up today with the rest of the list. With due congratulations and celebration for the winners, we will soon begin the quest for next year’s winners. It all starts here, on the pages of our Whisky Weekend new releases.
In keeping with the ways of the modern whisky world, this year’s Top 20 features a number of international collaborations, notably Wild Turkey Master’s Keep Voyage, whose rum barrel finish is a joint effort with Jamaica’s Appleton Estate. In this week's new rollouts, we have Puncher’s Chance whose latest, The Unified Belt, blends Irish whiskey and bourbon. Meanwhile...

This week welcomes a handful of unique cask finishes that aim to sweeten the deal. In Kentucky, Woodford is releasing the latest edition of Double Double Oaked, a fan-favorite bourbon that’s finished for an additional year in heavily toasted, lightly charred new oak. From Tennessee, the Nelson’s Green Brier Cask Series gets a maple syrup cask-finished bourbon, adding a touch of natural sugary sweetness to its flagship whiskey. And across the pond, there’s a brand new range of peated Speyside single malts from Glenallachie Distillery, each of which is finished in a different combination of casks but with the intent of drawing out a sweet, smoky house style. Elsewhere, there are new ryes from Green River in Kentucky and Texas’ Devil River, as well as blended American whiskey from Buzzard’s Roost. There's also Lodestar, founded by cousins and entertainment industry veterans Anna Axster and Wendelin von Schroderthe. Read on for more details.
Green...

As more labels backed by famous faces enter our whiskey aisles, it’s easy to roll your eyes and presume they’re all cash grabs. What can this celebrity actually know about distillation, maturation, and blending? Very little, right? And that’s true for some. 
Not Ian Somerhalder and Paul Wesley, founders of Brother’s Bond whiskey. 
“We’re meticulously laying barrels down in certain places of the ricks based on when they’re distilled,” Somerhalder tells us. “We’re able to pinpoint flavor profiles this way. October distillate in one particular section always ends up in our rye. We know exactly which [rickhouse] spot that barrel needs.” Somerhalder can talk your ear off about maturation, in a manner of articulation typically reserved for master distillers.
The duo met as actors playing brothers on the hit TV show "Vampire Diaries" and forged a friendship over bourbon, hence the...

Most people know that tequila and mezcal are both crafted from agave. Beyond that, the well of knowledge usually runs dry. A few pointers on the differences between these two types of spirits will help enhance your appreciation of mezcal, Mexico’s once-forgotten agave spirit whose popularity is now blooming.
Regulations require that only blue Weber agave be used for tequila. Around 30 varieties can be used for mezcal, but there are just a handful that are typically used. The denominations of origin for each also specify different Mexican states where they can legally be grown. So although these two spirits are both agave-based, the differences are significant.
Once the agave has been harvested and the leaves removed to reveal the pine cone-shaped heart or piña, it’s cooked and crushed to convert its starches into more readily fermentable sugars. The piña for tequila is typically cooked in steam, whereas for mezcal it is buried and cooked using wood...

Though rum is often seen as a spirit of the high seas, whisky can sometimes make that claim as well. In one way or another, ships have long played an active role in the whisky world. European distillers, of course, needed sailing ships to transport their wares to faraway markets that couldn’t be reached by horse and wagon. By the 1800s, American rye and bourbon barrels were often loaded aboard riverboats and steamships to be shipped to buyers across the country along various rivers and water routes. As Prohibition descended upon America in the 1920s, smugglers stayed one step ahead of the law by turning to the water, using watercraft to haul Canadian whisky across the Great Lakes and also to the West Coast and southern ports like New Orleans. 
In the modern world, some distillers believe a whisky that spends time on a ship can age differently—and taste better. They’ve turned to ships not out of necessity but as a stylistic alternative to warehouse...

With its stunning combination of coastline and mountains, hiking trails, and world-class ski slopes, all just a three-hour drive from Seattle, Vancouver’s reputation as an outdoor adventurer’s paradise is well-merited. But there is another side to Canada’s third-most populated city, less well-known but every bit as exciting to the right sort of aficionado.
Vancouver is a drinks destination offering everything a curious imbiber would desire.
It’s the birthplace of craft brewing in Canada, was a cider mecca long before cider was cool, is located adjacent to the second-largest wine region in the country, and perhaps most importantly, has become a hub of craft distilling and creative mixology. Vancouver has it all, and it all lies within a relatively tight, easily traversed urban core.
Day One

Among the grandest and most storied hotels in the city are the Fairmont Hotel Vancouver and Rosewood Hotel Georgia, located within a block of each other...

Growing up, a toffee was always a welcome treat. Twists of waxy or shiny colored paper were pinched between forefingers and thumbs and pulled apart until the glossy, golden cube was revealed. Deftly popped into the mouth with sticky fingers, they were sucked until they dissolved. Then came trays of English toffee, coated in chocolate and sprinkled with chopped nuts, a slab cracked by a hammer into long, angular shards. Later still, those familiar flavors returned to me, this time in whisky. Sweet aromas leapt from the glass, a rich creaminess bathed the palate, and the finish lingered with burnt sugar notes. Toffee flavors registered sweetness beyond honey, maple syrup, and caramel, pushing deeper into butterscotch, but falling short of those farthest reaches of sweetness, molasses and treacle.
Whenever you see whisky notes mentioning caramel, fudge, or toffee, think about those subtle differences in confectionary flavors the taster is trying to convey. Simply put, a caramel is...

If it seems like Korean food restaurants are more abundant than ever, it’s not your imagination. According to The Food Institute, western interest in Korean fare shot up 90% in the 12 months preceding January 2022, and the number of Korean restaurants located outside of Korea has risen proportionally, growing to roughly 7,000 in the U.S. alone, according to marketing research firm IbisWorld.
This burgeoning popularity comes as the direct result of an orchestrated, multiyear strategy developed by South Korea’s Ministry for Food, Agriculture, Forestry and Fisheries. First announced in 2008, according to a 2022 article by Ligaya Mishan in “T” magazine, the mission was to elevate “Korean food to the highest ranks of the world’s favorite cuisines” via massive growth in the number of overseas Korean restaurants—ultimately more than tripling from 9,253 in 2009 to 33,499 in 2017—and a standardization of the way dishes are communicated...

The Old Fashioned is as deep-rooted as cocktails themselves—in fact, the earliest known description of a cocktail from the early 1800s is essentially just a recipe for an Old Fashioned: spirit, sugar, water (commonly in the form of ice), and bitters. The drink has been a popular choice for whisky fans and cocktail enthusiasts ever since its inception, but in more recent years, twists on the classic build have grown increasingly popular, giving this 19th-century cocktail 21st-century relevance.
“Both professional mixologists and casual drinkers appreciate the simplicity and elegance of this timeless cocktail, but because of its versatility bartenders have been able to add their own flare, which has expanded its allure,” notes Nikki McCutcheon, senior director of beverage for New York City-based Tao Group Hospitality. “I love that it can be as classic and simple or as extravagant and seasonal as you want to make it—its base recipe is a blank canvas you...

Scottish independent bottler Douglas Laing & Co. has announced the release of the inaugural single malt whisky from Strathearn Distillery under its ownership. The company acquired the distillery in 2019, and the new whisky includes spirit laid down by Douglas Laing Distilling as well as the previous owners. The whisky was matured in a combination of bourbon, sherry, and new oak casks. This debut release comes from a batch of 32 casks and is bottled at 50%, a strength favored by Douglas Laing for many of its independent bottlings. Available in the U.S. beginning in mid-May, with a suggested retail price of $110.
Strathearn was founded by Tony Reeman-Clark in 2013 in Methven, Perthshire. It’s a Highland distillery located not far from Glenturret and Aberfeldy Distilleries. Although this microdistillery only produced tiny volumes of spirit in the early years, it took a highly experimental approach to production. While this new whisky is the...

Although Margaritas are the go-to on Cinco de Mayo, you don't have to wash down your guac and tacos with tequila. You can also celebrate Latino history and culture with whisky.
Corn (a common ingredient in the spirit) is believed to have originated in Mexico. And according to Mayan culture, the gods made the first humans out of the grain.
The Maestro cocktail starts with a blended whisky and incorporates other meaningful ingredients to embody the spirit of Cinco de Mayo. “It includes a touch of French liqueur with a hint of bitterness, paying homage to the historical significance of this day. And by incorporating foreign spirits, it symbolizes the resilience and unity demonstrated during the battle in Mexico,” says creator Luis Villanueva, managing partner and beverage director of Casa Bond in New York City. “The added spice serves as a vibrant accent, celebrating the fusion of cultures and flavors.”
As the name implies, the Maestro is a perfect...

This week came word of a new Dickel Bottled in Bond (BIB) release, a welcome return after its last sighting in September of 2022. These Dickel BIB releases, which first appeared in 2019,  are of a quality that vaulted the once-maligned Dickel back into the American whiskey game. Its price has crept up to $45 from the 2019 level of $35, but folks, this is still an unbelievable deal for a beautifully aged American whiskey. Elsewhere around the  American whiskey scene, Basil Hayden is back with a second release of its Subtle Smoke expression, which uses hickory smoke infused barrels. Barrell has a new mizunara finished bourbon, and  Seattle's Copperworks Distilling Co. is out with three new single malts, albeit in very limited quantities. And from Scotlland, single malt maker Aberfeldy has ventured into Bordeaux for the latest effort in its wine cask-finishing work. Read on.
Aberfeldy Limited Edition 15 Year Old Cadillac White Wine...

This summer, for the 10th time in its history, Royal Troon golf club on Scotland’s windswept west coast will host the British Open, formally known as the Open Championship. The surrounding area is one that can be described as a golfer’s dream: Prestwick Golf Club, where the Open Championship was first contested in 1860, is just five miles up the road, and a half-dozen other prominent courses lie within a 45-minute radius. Less well-known is the fact that this region is also a great corner of Scotland for whisky lovers to explore.

There are so many fun whisky experiences nearby this part of Scotland’s western shore that you could construct a multi-day whisky itinerary from Troon. Your main base of operations should be the Marine Troon Hotel, where Curtis McConnell, manager of the hotel’s The Seal Bar, likes to mix and shake with scotch. McConnell and his team will often research the origins of a scotch whisky, delving into the distillery’s...

When you fire up the grill to celebrate the Fourth, break out the whiskey. We have a list of whiskeys that capture the American spirit, but if it's a cocktail you're yearning for, we have you covered too. The smoky notes found in many whiskies are a perfect match for charred or smoked chicken, sausage, steaks, hot dogs, you name it. Plus, rich, full-bodied whisky can stand up against heavier options such as ribs and burgers.
Since it's July, keep things from getting too heavy by shaking up The Happy Herbie. Created by John Maraffi, a bartender at The Hideaway in Beverly Hills, this Whiskey Sour spin is bold yet balanced. Tart lemon juice and delicate jasmine ensure the bourbon doesn't overpower, while apple pie bitters highlight the spirit's baking spices.
Even better, “The cherry notes of the high-rye bourbon pair excellently with burgers,” Maraffi says. “But The Happy Herbie also has bright acidity from the citrus notes and apple pie bitters, bringing this...

Among this week’s items, Compass Box, always of interest, has a Travel Retail exclusive that blends peated single malt and grain whiskies. Garrison Brothers has unveiled this year’s Laguna Madre release, while rising player 15 Stars keeps them coming with two new aged bourbons. Considering the high scores achieved by 15 Stars since we started reviewing their whiskeys last year, we very much look forward to tasting these latest ones. Elsewhere, World Whiskey Society, fresh off its Japanese collaboration with whisky maker Chip Tate, continues its globe-trotting with two American single malts named for Wild West folk hero Wyatt Earp, while Buzzard’s Roost, ensconced in its new home on Louisville’s Whiskey Row since last year, is out it with its first Bottled in Bond (BIB) expression. And then we have the curious case of Natterjack whiskey, the Irish American collaboration, and its latest effort, Natterjack The Mistake. This one is the result of a...

How does the philosophy of 'Monozukuri' influence your approach to whisky making?
“Monozukuri” is the spirit of craftsmanship, relentlessly pursuing precision and improvement day after day. It compels us to execute every step of production, from ingredient selection to blending and bottling, with meticulous attention and passion. We leverage both traditional and innovative techniques to achieve harmony with Japanese nature and culture.
Can you describe the unique characteristics of Yamazaki and Hakushu distilleries and how they contribute to your whisky’s flavor profile?
Nestled near Kyoto, Yamazaki Distillery, the birthplace of Japanese whisky, utilizes some of Japan's purest water. This water imparts a fruity, creamy character with a robust body to the distilled whisky. Maturation in a variety of casks, including American oak, Spanish oak, French oak, and Mizunara, alongside Japan's distinct four seasons, enriches Yamazaki with a complex and mature...

How do you ensure that El Tesoro Tequila remains true to its heritage while appealing to modern consumers?
It’s very important to me to continue the vision and spirit of my father, my grandfather Don Felipe and my brother Carlos in our work with El Tesoro, which is to do things the right way, even if it is not the easy way. I’ve grown in a family full of creative and stubborn innovators, from my grandfather to my brothers, if they had a new crazy idea to make something unique, they would find the way to make it work because they were sure of what they were doing and how they wanted to do it. For example, my father created the first Extra Añejo even before it was an official category, he called it “Muy Añejo” (very aged) and he was roughly criticized for that. Then he and my brother Carlos Camarena wanted to go a step further and start aging it in ex-Cognac barrels, again hardly criticized and called crazy for bringing together these two...

Scotch whisky is typically associated with all things traditional: in the whisky lover’s eye, new craft distilleries are in the United States, or Ireland, or somewhere else. But Scotland has more than its share of emerging new whisky makers, and distilleries opening over the past decade have been releasing their products. They are starting to become fixtures in the whisky landscape.
One of those is Nc’nean Distillery, whose founder Annabel Thomas is a former executive at global consulting firm Bain & Co. who left her career in 2012 to start Nc’nean on her parents’ farm in Scotland, on the far west coast just across the water from the Isle of Mull. Thomas’ approach is centered on making 100% organic whisky, focusing on sustainability. Her distillation philosophy is spirit-forward, concentrating on creating flavorful new make instead of relying on cask selection. Fermentation and yeast selection, which she feels is overlooked by some...

Each summer, Pebble Beach Resorts on California’s Monterey Peninsula hosts the Hickory Sticks Invitational, a charity event for the Pebble Beach Company Foundation. The one-day, 9-hole tournament is contested on the resort’s short course, The Hay, which benefited from a Tiger Woods-led redesign a few years ago. The 670-yard layout now includes architectural features that either pay homage to the famous holes on the resort’s flagship course, Pebble Beach Golf Links, or take inspiration from Golden Age courses all around the world.
The host course may be diminutive—its longest hole measures only 106 yards—but the event is still plenty challenging. It’s called the Hickory Sticks Invitational because participants play not with modern clubs that boast steel or graphite shafts but with vintage old hickory wood-shafted clubs. Hickories, as these antique tools are affectionately known by golfers, are what the players used throughout the 19th and early...

Since its founding in 2000, Compass Box has had plenty of big announcements and tons of game-changing releases, like Hedonism, the grain whiskey that launched the company, the controversial Spice Tree in 2005, and the Extinct Blends Quartet, which got its fourth and final member, Celestial, earlier this year. But 24 years in the making, the company might have just made its biggest announcement yet:  the introduction of a new Core Collection of whiskies.
This is the first big release since the installation of James Saxon as their new whiskymaking director. This new core range has been pared down to four key Scotch whiskies, with each whisky navigating the diverse flavor territories within the category. Fan favorites The Peat Monster (first released in 2003), an intensely smoky blended malt, and Orchard House (2021), a fruit-forward blended malt, remain, with two new whiskies added to the collection in Nectarosity and Crimson Casks.
Nectarosity is a blended Scotch; custom...

Johnnie Walker Blue has unveiled a new limited-edition whisky designed to tap the flavor of an Alpine winter. Johnnie Walker Blue Ice Chalet is a winter whisky targeted toward après-ski occasions.
To capture the essence of winter, master blender Emma Walker and her team started by mining historical data from the UK’s Met Office (the national weather service) to track Scotland’s coldest winters over the decades. Walker then targeted Diageo’s most northern and highest-altitude distilleries, notably Dalwhinnie, Clynelish, and Brora, and set out to use whiskies distilled during those winters to create the desired wintry flavor profile.
“We’re almost taking apart Blue Label, and looking at those rare and precious whiskies, and bringing them together in a slightly different way,” said Walker. “We were thinking about new elements of flavors, and when it’s colder the distillation is a different process.”
The effect of...

There’s a wintry feel in this latest round of new releases, led by New Riff’s latest Winter Whisky offering, as well as two new stout cask finished expressions—one from Nelson’s Green Brier in Nashville and the other from distiller-brewer Town Branch in Lexington, Kentucky. Then we have a honey barrel-finished bourbon from North Carolina distiller Southern Star, inaugural releases from Distillery of Modern Art, based in Chamblee, Georgia, another shot to get your hands on World Whiskey Society's 13 year old Wyatt Earp Hazmat Edition, and whiskey-based liqueurs. Plenty to add to your Black Friday shopping list!
New Riff Winter Whiskey Kentucky Straight Bourbon
ABV: 50%
SRP: $55
Availability: Limited
A seasonal release first introduced in 2020, New Riff Winter Wheat is made from a mashbill of 65% corn, 20% malted oats, 7% pale ale malt, 5% steel-cut raw oats, and 3% chocolate malt. As with many of New Riff’s whiskeys...

The Fall release from Old Fitzgerald is out: it's just a week before the start of winter, but these Old Fitz releases are nearly always worth the wait. Woodford Reserve, meanwhile, offers a second Batch Proof release this year, while Penelope has a new rum barrel finished expression. Still Austin, fresh off being named the No. 7 whisky of the year in Whisky Advocate’s Top 20 rankings for 2024, joins an increasingly crowded cigar blend market with its new Still Austin Tanager. Hidden Barn, the work of former Old Forester master taster Jackie Zykan, has a new expression, while Chattanooga offers the 2024 edition of its Vault Series. And in the spirit of the holidays, Good Deed Spirits is back with a new blended whiskey whose proceeds will all be donated.
Woodford Reserve Batch Proof Bourbon (2024 Edition)
ABV: 59.75%
SRP: $150
Availability: Limited
Thanks to Woodford Reserve’s fiscal calendar, which ends in May, we’re being treated...

When shopping for the whisky lover(s) in your life, it might be tempting to get them a bottle of whisky and call it a day. A beloved bottling is a thoughtful gift, to be sure (and our Top 20 list is a great place to look when going that route), but there are plenty of whisky-centric presents that are more personalized to certain interests, hobbies, or livelihoods. From whisky-themed jewelry and apparel to whisky-infused chocolates, whisky-scented candles, and even whisky-branded golf putters, there are a number of more distinctive gifts for all the pals and loved ones in your life who appreciate whisky.
Stuff Those Stockings
Tasting Note Notebook ($15)

Great for either the blossoming whisky taster in your life or the seasoned pro, this 48-page memo book from Field Notes is a fantastic way to log a whisky journey, and the notes tasted along the way. As a bonus, it's waterproof, so there's no need to cry over spilled whisky (unless it's more than a splash, of...

The most compelling reason for exploring Japanese whisky is the artistry of its blenders, because in many cases—including with single malts—Japanese whiskies are all about the balance of multiple components. Here’s a look at four master blenders from Japan’s most prominent distilleries, exploring the inspiration and creativity of their craft.
Ichiro Akuto
Founder and Chief Blender, Venture Whisky (Chichibu)
Every Japanese whisky collector knows the Ichiro’s Malt Card Series of Hanyu bottlings, as these rarities can fetch tens of thousands of dollars at auction. Chichibu founder Ichiro Akuto is the grandson of Hanyu Distillery’s founder Isouji Akuto. Ichiro first made his way as a whisky entrepreneur by bottling the last of Hanyu’s barrels after its closure in 2000. He launched Chichibu in 2004 and fired up the distillery in 2008, delighting fans of the Card Series releases. Ichiro is renowned for his dedication to quality at...

Koji whiskies are essentially barrel-aged shochus, typically made from locally grown rice or unmalted barley. They’re produced in Kyushu, southernmost of the five main islands that make up Japan. Koji is a type of mold that’s a catalyst for fermentation under the right conditions. The base spirit is usually single-distilled in stainless steel, often by a process called vacuum distillation, which lowers the boiling point. The spirit comes off the still at 42–45%, and koji whisky quickly takes on the flavors of the chosen cask as it matures, whether it’s a sherry, sakura, or Islay cask. A very similar drink is awamori, made from Indica rice on the distant island of Okinawa.
The U.S. is the only country in the world—including Japan—where koji and awamori are classified as whiskies. It’s an anomaly that has developed a cult following here. This fandom has been created by Chris Udhe of California-based importer ImpEx Beverages Inc., who is so...

Warming a whisky cocktail is the equivalent of sitting in front of the fireplace or wrapping up in your favorite blanket on a frigid day. The heat tempers the spirit’s alcohol bite, leading to a more comforting quality. “It almost feels more like medicine than a beverage,” says Timothy Goolsby, bar manager of Post Oak Barbecue in Denver.
Warmth also releases more aromatics, which in turn set free the full spectrum of flavors. The result? A harmonious, integrated drink featuring a different side of whisky than you may be used to. Combined with tea, coffee, cocoa, or cider, it’s a relaxing way to take the chill off and get better acquainted with your favorite spirit.

Royal Robes
Created by George Reilly, owner and mixologist, The Twisted Tail, Philadelphia
Queen Elizabeth preferred Earl Grey tea. Spike yours with rich honey syrup and rye whiskey for a complex, soothing sip that leaves you feeling like royalty, Reilly says.

1½...

Irish Whiskey in the 90+ Club
The 90+ Club is a collection of exceptional whiskies that have scored 90 points or higher from Whisky Advocate’s trusted ratings, marking them as benchmarks of their categories. Redbreast 12 Year Old is no exception. This quintessential Irish whisky has earned its place by defining what the category can be through its elegance, complexity, and stylishness. In this Behind the Score, we dig into the Irish whiskey’s Quality, Craftsmanship, Terroir, and Uniqueness.
Long-standing Irish Quality
“Redbreast Liqueur Whiskey” has been proudly produced since 1933. Irish Distillers Limited has been the brand owner since 1986, reintroducing it in 1991 with a thorough makeover—flawless pot still distillate and a revamped wood program. Over three decades later, it remains Irish pot still whiskey at its finest and richest. Elegant, complex, and stylish it offers notes of toffee, maple syrup, banana bread, and layers of...

Christian Spece and her husband Ronnie first had the idea to open a whisky and doughnut bar in 2015. “It combined one of our favorite indulgences from our childhoods with our adult passions,” Spece explains. “The more we thought about it, the more we realized how well the two fit. Both offer a myriad of parallel and complementary flavors, playing with and off each other.”
They opened Batch in Tucson, Arizona in 2016 and today offer more than 1,200 whiskies along with rotating flavors of craft doughnuts, such as cookie dough s’mores, caramel turtle, and apple Jack Daniel’s, with or without a whisky kick.
The Speces aren’t the only ones who’ve figured out that partnering pastries with whisky makes them both taste even better than solo. You can find a few venues throughout the country with pairings and flights on their menus.
“Pairing doughnuts with whisky is a delightful way to explore and enjoy the complex flavors...

Woodford Reserve this week released its annual Derby bottle ahead of the 2025 Kentucky Derby, which takes place on May 3. This year’s label was created by Cuban-American artist Humberto Lahera, who’s based in Louisville. The one-liter bottle retails at $50 and can be purchased on Reservebar, on Woodford’s online store, at the Woodford Reserve Distillery, and selected retailers nationwide.
Among other new releases, Orphan Barrel is out with a 17 year old, while Old Elk has a new flagship bourbon called Slow Cut. Penelope Rio, the amburana cask-finished bourbon, is back with its third iteration, while High West returns with the annual release of Bourye, its rye-bourbon blend. There's plenty more, with new offerings from Buzzard's Roost, Remus, and Westward, among others, including a noteworthy release from Bushmills, which has unveiled the oldest Irish single malt ever—a 46 year old with a limited global release of just 300 bottles, priced at a cool...

The author bought a cask of Bruichladdich for his wedding day in 2006, planning to bottle it in 25 years. Here’s the story so far.
As I stood in my kilt about to deliver my groom’s speech in front of my bride, our parents, friends, and relatives, I was about to reveal a secret—even to my bride. This was 2006, and our fairytale wedding reception in a picturesque Scottish village was in full swing. After praising my wife and thanking the wedding party, I lifted my dram and invited everyone to charge their glasses for a toast. At this moment, I revealed that I’d ordered a cask to be filled at Bruichladdich Distillery to mark the occasion of our wedding. Furthermore, my intention was to bottle this whisky for our silver wedding celebration in 25 years’ time, when guests at our party could take home a bottle of whisky that was as old as our marriage. In a burst of enthusiasm from our guests, the bar’s supply of Bruichladdich soon ran dry as everyone...

Since its inception, the San Francisco-based Hotaling & Co. Distillery has hung its hat on rye whiskey. Hotaling was founded in 1993 as Anchor Distilling, a small offshoot of the venerable Anchor Brewing Company. Back then, Anchor was owned by craft beer legend Fritz Maytag, who purchased the brewery when it was on the brink of failure in 1965 and spent the ensuing decades whipping it back into shape. By the early ’90s, Maytag was planning an expansion into spirits, intending to distill a product inspired by the whiskeys of the 18th century. After doing some research, he was drawn to rye whiskey—a style that had been wildly popular before Prohibition, but was on the verge of extinction.

To make that dream a reality, Maytag set up pot stills in the Anchor Brewing warehouse and left things in the hands of Bruce Joseph—one of Anchor’s most experienced brewers—who would go on to serve as master distiller for over three decades before retiring in...

The Midleton Very Rare Silent Distillery Collection is a series of collectible Irish whiskeys released between 2020–2025, representing the last whiskey distilled at Old Midleton Distillery and totaling six releases in all. The four single pot still whiskeys, peated malt, and blend in the collection sell for a combined $291,000, with the early releases making several appearances in our auction coverage of the 20-highest hammer prices of the month. As the final chapter is released, Whisky Advocate has reviewed every bottling over the six years of this remarkable project, and our ratings and full tasting notes are below.
Chapter 6 Details
The sixth release is a 50 year old single pot still whiskey priced at $60,000, the oldest Irish whiskey released to date, that has been bottled to mark the 200th anniversary of the distillery’s founding. It was distilled by Max Crockett, the forefather of modern Irish whiskey, whose son, Barry Crockett, master distiller emeritus, was...

For most scotch lovers, Islay is most often talked about in terms of its peated whiskies. Only two of the island’s distilleries make non-peated expressions: Bruichladdich and Bunnahabhain. Bruichladdich’s namesake range is laser-focused on showcasing Islay’s terroir, putting the spirit front and center by leaning into the island’s locally grown barley strains without using peated malt. But the distillery does use peat to varying degrees in the rest of its portfolio. There’s Port Charlotte, a sort of smoky twin to the main brand, showcasing peated riffs on Bruichladdich’s house style. And at the other end of the smoke spectrum sits Octomore: the distillery’s annual trio of single malts that are widely touted as being some of the most heavily peated whiskies available.
But amid all of the focus on smoke and levels of peat content, one key aspect of Bruichladdich’s production process is talked about less frequently: wine cask...

Single barrel whiskeys from Four Roses and 2XO are just two of the week’s highlights among the new releases on the North American side, which also feature Barrell's oldest age statement whiskey to date—a Canadian expression—as well as new creations from Remus, Pinhook, and Milam & Greene. On the scotch side, Compass Box has a new peated offering that aims to showcase the sweeter side of peat, particularly in comparison to its sibling label Peat Monster, a long-beloved mainstay of the Compass Box portfolio. Elsewhere in scotch, Dalmore weighs in with two new vintage expressions—one distilled in 2006 and the other 2009.
Four Roses Single Barrel Collection
Price: $50
ABV: 50%
Availability: Four Roses Distillery, Cox’s Creek facility
Every year since 2004, Four Roses has released a single barrel bourbon. While the single barrels have varied—some have had age statements, and the proof jumps...

A mixture of bourbons, ryes, and American blends leads the week’s new releases. High West brings back its The Prisoner Wine Co. red wine-finished blend of bourbon and rye, while Penelope has a blend that includes straight bourbon, American single malt, and American light whiskey. Woodinville has upped the age on its flagship rye, while 15 Stars introduces its oldest blend of rye yet; new bourbons include the fourth chapter of Castle & Key’s Untold Story series, a wheater from Great Jones, and a tribute to Buffalo Bill Cody from Wyoming Whiskey. Overseas, Tomatin, Loch Lomond, and Gordon & MacPhail all have new single malt scotch whiskies.
 
High West The Prisoner’s Share (2025 Edition) American blend
ABV: 51%
SRP: $175
Availability: Limited
High West’s latest batch of The Prisoner’s Share—a blend of whiskeys finished in The Prisoner Wine Co. red wine barrels—features bourbon and rye distilled at High...

In 1940, an American oak sherry cask was filled with new make scotch whisky from Glenlivet Distillery, and today it’s set to become the latest chart topper as the world’s oldest whisky. Scheduled for release in October 2025, this Gordon & MacPhail 85 year old from Glenlivet Distillery was laid down in cask No. 336 by John Urquhart, and his son George, great grandfather and grandfather of the current owners. Only 125 decanters of this 85 year old whisky were created, bottled at 43.7%, with bottle No. 1 heading for auction at Christie’s, New York in this coming November. The decanter will be unveiled in October, designed around the theme of “Artistry in Oak” in partnership with American architect Jeanne Gang. The retail price of this 85 year old Speysider will not be revealed until after the auction, but collectors can register their interest here. Proceeds from the auction will go to the non-profit group American Forests.

With this release...

The Whisky Advocate Awards system has evolved over the years, just as the industry itself has undergone impressive changes and progress. We started giving out awards in 1994 and continue to so today. Many of the whiskies we once loved are no longer available, and some of people we've honored have since passed on, but we continue to celebrate their legacy.
Whisky Advocate's 17th Annual Awards (2010)
Best Buy Whiskey of the Year—Tie:Evan Williams and Very Old Barton 6 Year Old Bottled in Bond
Artisan Whisky of the Year: Kilchoman (Summer 2010 Release)
American Whiskey of the Year: Buffalo Trace Antique Collection
Canadian Whisky of the Year: Forty Creek Confederation Oak
Irish Whiskey of the Year: Redbreast 12 year old
World Whisky of the Year: Amrut Fusion
Scotch Whisky Blend of the Year: Compass Box “Flaming Heart”
Scotch Whisky Single Malt of the Year: Glenfarclas 40 year old
Industry Leader of the Year: Glencairn...

In the world of Japanese whisky, few names command as much respect as Ichiro Akuto, founder of Venture Whisky. Best known for resurrecting his family’s whisky heritage through the legendary Hanyu Card Series and then launching distilling at the cult-favorite Chichibu Distillery in 2008, Akuto expanded his operations in 2019 by adding a second distillery: Chichibu II. Located in Saitama prefecture about 60-70 miles northeast of Tokyo, Chichibu II began distillation in October 2019, but while it’s located close to the original distillery, Chichibu II is no mere copy, it’s a distinct evolution in both scale and spirit.

While the original Chichibu Distillery gained its reputation on its small-scale artisanal production, Chichibu II was built to meet the demand for Chichibu single malt and to provide more stock for the Ichiro’s Malt range of world blends. Demand for Chichibu whiskies has long outpaced supply ever since Chichibu The First was released in...

Every American whiskey bottle embodies a distiller's legacy. The names of Jack Daniel, Jim Beam, Evan Williams, and Henry McKenna are just a few you will find etched in glass and honored on labels. Their legacies are sealed for the ages, but we'll never taste any whiskey they actually touched.There are more recent American greats, with legacies just as strong. Although not always easy to find, their whiskeys still lurk behind the bar. To have a sip is the closest many of us will ever come to meeting an American distilling legend, to revel in their life's work, created by their own hands.Jimmy Russell of Wild TurkeySome fans have named their children after Russell and he once trended on social media for giving people “the bird,” but Jimmy Russell would just as soon you pay tribute by pouring yourself a whiskey with friends.Jimmy Russell: The Living LegendParker Beam of Heaven HillBeyond his selfless courage, Beam's golden whiskey palate created bourbon's most consistent single...

Want to buy a $20 single malt scotch? Good luck. Desire a quality $30 Cognac? Yeah, right. Even vodka, which can be made in an instant, places its premium products north of $30. Fortunately, we do not need to settle for cheap beer or two-dollar jug wine. Hope awaits us penny-pinching spirits lovers: sitting in new charred oak barrels, resting in Kentucky rickhouses are copious amounts of delicious bourbon that will be bottled in the $9 to $30 range, delivering plenty of satisfying flavor, while still leaving some coin in our pockets.The recent interest in bourbon has priced once-hidden gems like Elijah Craig 18 year old out of the everyday drinking conversation for many of us. Lavish media attention made others, like Pappy Van Winkle, nearly impossible to find, but the bourbon standbys that so often go unappreciated are waiting on the shelves to offer solace.The Best Bourbons for $20 or LessJust ask Ernie Smith, a western Massachusetts resident who's been drinking bourbon so long his...

Most whisky drinkers can detect the presence of peat within a scotch with a single whiff, but the process of how that scent and flavor got there is much more complex. We've broken down the journey from ground to glass into ten steps. The eleventh—enjoyment—is entirely up to you. (And if you're looking for some suggestions, may we direct you to our single malt smoke scale, bevy of blends, and the all-around peatiest peat bombs you can find.)
From the Ground Up, This is How that Scotch Gets so Peaty
1. Peat DiggingCoarse fibrous peat is dug from the earth and stacked to dry over several months.2. GerminationBarley is steeped in water and spread over the malting floor to germinate.3. TurningGerminating grains, or green malt, are turned by machine or hand every four hours for five to seven days.4. SmokingSmoke flavors created by burning low-heat peat fires adhere to the surface of the malt.5. DryingWith desired peat flavors attained, the malt is dried, without...

In our Summer 2021 issue, we featured the rise of heavy metal rock musicians who collaborate with craft distillers to make their own whiskeys. That feature is now online, and as you'll find, this is more than a case of musicians jumping on the celebrity whisky bandwagon. In the story, members of Metallica, Slipknot, GWAR, and others explain their motivation for the move from drinking whisky to making it.As for this week's new whiskies, Michter's is bringing back its highly coveted 20 year old bourbon, Compass Box closes out its No Name series with its third and final edition, and Blue Run adds a high-rye bourbon to its lineup. Read on for full details.Compass Box No Name (No. 3)Style: Blended maltOrigin: ScotlandAge: Not statedABV: 48.9%Price: $130Release: November 2021Availability: 10,794 bottles worldwideNeed to know:The third and final release in the No Name series is comprised of Laphroaig single malt aged in re-charred hogsheads, Bowmore single malt, and Compass Box’s own...

Maker’s Mark has expanded its visitor program with a series of three new tours featuring different aspects of Star Hill Farm, the distillery’s 1,100-acre property. The new tour offerings, called the Star Hill Farm Experiences, are designed to explore the natural resources that go into making its bourbon.
The first of the three offerings, called “The Oak Experience,” is for visitors interested in things arboreal. The $220 tour starts with a quick course on American white oak trees and then explains the intricacies of barrel maturation and cask finishing. Visitors are then taken through the property’s white oak research forest, including a visit to the Mother Oak tree—one of  Kentucky’s oldest trees, estimated to be between 300 and 500 years old. The tour, which lasts two and a half hours, concludes with a tasting of expressions from the Maker’s Mark Wood Finishing Series.
The second offering is called the “Star Hill...

As reported earlier this morning in our sister publication, Shanken News Daily, Kentucky bourbon maker Blue Run Spirits has been acquired by North American brewer Molson Coors. The Blue Run whiskey team, led by liquid advisor Jim Rutledge and whiskey director Shaylyn Gammon, will remain in place—as will the company’s founders, Mike Montgomery, Tim Sparapani, Jesse McKnight, and Andy Brown.
Founded in 2020, Blue Run has gotten off to a fast start, sparked initially by the name recognition of Rutledge, best known for his legendary role in revitalizing Four Roses. To date, the company has released 15 different whiskeys, with three more on the way this year. Its offerings have garnered consistently high scores from Whisky Advocate, nearly all in the 90-91 point range, the highest-rated being its 13 year old Kentucky straight bourbon, which scored 91 points in 2021. 
Blue Run’s two core expressions are Reflection 1 Kentucky straight bourbon and Kentucky...

Whisky isn’t the only spirit that’s caught the cask-finishing bug. Beam Suntory’s El Tesoro tequila has unveiled a new añejo expression: El Tesoro Mundial Knob Creek Rye Edition. The new tequila from La Alteña Distillery features a 12-month cask finish using barrels that held Knob Creek rye for seven years. The aim is to give the tequila some of the rye’s sweeter and spicier notes, namely vanilla, dark chocolate, cinnamon, caramel, and orange peel.
This is La Alteña’s second whisky cask-finished expression. In 2021, the distillery released El Tesoro Mundial Collection The Laphroaig Edition, its first showcasing of this style. That release saw an El Tesoro añejo tequila spend an additional 12 months in Laphroaig 10 Year Old casks. The goal was to impart some of the Islay single malt’s maritime salinity and peat smoke notes onto the tequila. That was the first release in the Mundial Collection, an experimental line that...

Whiskeys meet tequilas in the Expresiones del Corazón Collection. Barrels that previously aged Buffalo Trace whiskeys are filled with Corazón tequila, made at Casa San Matias Distillery in Jalisco, Mexico. Sazerac, owner of Buffalo Trace and Corazón’s importer, launched this collaboration 10 years ago, and each year’s collection is unique—from the barrels used for aging, the number of expressions released, to the length of time the tequilas are aged. At first, the collection included Buffalo Trace bourbon-aged reposados and Van Winkle-aged añejos. More recently, a reposado that spent 12 months in Elmer T. Lee barrels was included in a release. While we may not see Van Winkle and Elmer T. Lee expressions in the current lineup, two Buffalo Trace Distillery barrels are making their debut: Weller 12 year old and Old Charter Oak.
Corazón French Oak – Old Charter Oak French oak barrels matured this añejo for at...

The month of February is off to a solid start, with some notable older whiskies going under the hammer. Unicorn Auctions held two sales this month already, with the pick of the bottles reaching five-figure sums. Van Winkle rarities such as Van Winkle Special Reserve 20 year old for Cork ‘n Bottle ($22,500) and Old Rip Van Winkle Family Reserve Delilah’s 10th Anniversary Private Barrel ($19,800) topped the February No Reserves auction, and would make proud additions to any collector’s trophy cabinet. Speyside Whisky Auctions scored big this month too, setting a substantial new house record when it sold a bottle of Macallan 1950 Tales of The Macallan Volume I for $62,940. The second release in this Macallan series, aged for 73 years, was recently released and priced at $89,000.
Unicorn Auctions January 2024 Auction Parts I–III 
Auctions ended February 4th


American: Willett Family Estate 22 year old Doug’s Black Ink Private Barrel...

This is the season for crisp salads and refreshing cocktails. Despite whisky’s reputation for pairing brilliantly with heavier, heartier foods, it works wonders at a summertime table as well. To make the most of the fruits and vegetables of this time of year, we reached out to chef Brett Uniss of Humble Spirit in McMinnville, Oregon, right in the heart of wine country.
Uniss takes inspiration from the incredible seasonal produce bounty of the Pacific Northwest. “It’s exciting when tree fruits come into season in late spring,” he says. “Cherry is one of the first, and they are spectacular in Oregon. Some of my favorite bourbons are chock full of cherry and spice notes—think Old Forester.” Which is why the dish and cocktails here are so perfect together. “This quick-to-prepare salad celebrates the start of stone fruit season,” he continues, “and echoes some of my favorite bourbon aroma [and] flavor...

Update December 3, 2024: Whisky lovers traveling from or through New York's John F. Kennedy (JFK) or San Francisco International (SFO) airports will have the opportunity to experience Macallan's Time : Space Mastery interactive pop-up. In addition to the experience, travelers can purchase this ($1,400, details below) and other limited-release Macallan bottlings, and join The Macallan Society for news and access to special releases. The pop-up will be at both airports through the end of December 2024.
Macallan has raised the bar on the world’s oldest whisky once again. The Macallan TIME: SPACE collection includes a 1940 vintage bottled at 84 years old and a 2018 inaugural vintage from Macallan’s new distillery bottled at 5 years old in a bespoke dual chamber vessel. Also part of Macallan’s bicentennial celebration, Macallan is releasing a non-age statement bottling called The Macallan TIME: SPACE Mastery.
TIME: SPACE was created from two casks filled on...

William Grant & Sons, owner of famed single malt scotch Glenfiddich and Balvenie, Monkey Shoulder blended malt, and blended scotch Grant’s, will now add blended scotch Famous Grouse and its sister brand, blended malt Naked Malt, to the portfolio. Both are being acquired from Edrington, owners of Macallan and Highland Park. The price wasn’t disclosed, and the deal is subject to regulatory approval.
Famous Grouse was once considered among the top blended scotches by whisky lovers and still lays claim to being the most popular scotch whisky brand in Scotland. It’s well known for its picturesque label showing a grouse standing in the Scottish Highlands, a label image that has essentially remained unchanged for the core brand since its founding in 1896. Famous Grouse and Naked have fared reasonably well in Whisky Advocate tastings, with scores hovering at around 88-89 points.
According to Whisky Advocate’s sister research unit Impact Databank, Famous...

The week’s list of new releases is led by the American side, with bourbons and American single malts at the fore, as well as a new tequila-finished rye from High West. From Scotland, Kilchoman offers its annual Sanaig release, and from Ireland, we have what might be the final release from Waterford Distillery, which went into receivership in late November. It seems likely that funding will be found to keep Waterford going, possibly under a different owner, but for now, everything remains on hold.
On a happier note, Indian single malt maker Paul John has just released its annual Christmas Edition. Those who’ve discovered or wish to discover this producer should take note: two previous Paul John Christmas releases we’ve reviewed both scored 91 points. And from Kentucky, Blue Run also gets into the season with its new Blue Run Ember release, made with holiday sipping in mind.
Old Forester 117 Series: Warehouse I Bourbon
ABV: 47.5%
SRP: $65/375ml

China is not a nation of whisky drinkers. Its most popular spirit, by far, is baiju, which is also the largest spirits category in the world, consumed almost nowhere else. Whisky, in Chinese culture, is an afterthought at best. But as has been witnessed in other societies, young Chinese are increasingly turning against the drink of their parents and grandparents, moving away from baijiu and toward other things.
For a small but growing group of distilleries, the hope is that one of those “other things” will be whisky. One whisky maker is Yantai Gisbelle Distillery, which was founded as mainland China’s first modern whisky distiller in 2011. Located on the north side of the Jiaodong Peninsula in Shandong province, about 450 miles southeast of Beijing, Gisbelle began life as a brandy maker, added craft beer within a year, before bottling China’s first single malt whisky in 2015.
Gisbelle’s scale encompasses numerous buildings and warehouses occupying...

Heritage Distilling Co. (HDC) is based in Gig Harbor, Washington, at the gateway to the Olympic Peninsula, just across the bay from Tacoma. The distillery has been expanding from its home base through a series of tasting rooms and entertainment centers in partnership with Native American tribes. Its latest partner is the Coquille tribe and its The Mill Casino-Hotel & RV Park in North Bend, Oregon.
Slated to open by year-end, this site will be Oregon’s first Tribal-owned distillery, and one of only a few in the nation, joining a Heritage-backed site in Arizona, Apache Corners, that broke ground last year with the Tonto Apache Tribe. Elsewhere, Talking Cedar Distillery, based in Rochester, Washington, opened its doors in 2020.
Although billed as a distillery, Heritage’s Oregon venture won’t distill until a second-phase add-on is built. Heritage has several distillery tasting rooms across Oregon and Washington, but the Coos Bay site will be the third...

Whisky Auctioneer brought the excitement back to whisky auctions this month, breaking the auction record for Hanyu on its way to setting the highest hammer price of the year so far. Close on its tail was a huge bid for a one-off bottle of Macallan 1967 from the Anecdotes of Age Collection. Among an array of high-value sales, these two were Whisky Auctioneer’s highest-value lots to sell since their May 2022 auction. This helped set March on a trajectory that should see the 20-highest hammer prices break the million-dollar mark for the first time in 2025.
That outcome will largely depend on the results from Sotheby’s, whose parallel auctions in New York and Hong Kong conclude this week. Check here to see if Sotheby’s, Hong Kong beat Whisky Auctioneer’s new Hanyu auction record, as they too are selling a bottle of Hanyu Ichiro’s Malt Card Series 1988 Ten of Spades this month. Not only that, but Sotheby’s, New York has an exclusive Macallan, a...

Bruce Joseph, the master distiller who spent 45 years at San Francisco-based Hotaling & Co. (formerly Anchor Spirits) and was among the pioneers of the U.S. craft distilling movement, has retired, the company announced. He’s best known as the creator of Old Potrero, the country’s first 100% malted rye made on copper pot stills since before Prohibition.
Joseph’s career at Hotaling & Co. began under founder Fritz Maytag, who became famous in craft beer circles for revitalizing Anchor Brewing Co. and its flagship brand, Anchor Steam, after purchasing the company in 1965. Anchor Steam’s rise was considered the early dawn of the craft beer movement. Anchor Spirits was founded in 1993 as an outgrowth of the brewing operation.
 “As I reflect on my career over the last 45 years, beginning as a young brewer at Anchor, I realize how fortunate I was to have a ringside seat for not only the craft brewing revolution, but the rebirth...

Each year, Barbados-based rum distillery Mount Gay releases a new expression in its Master Blender Collection. These rums are usually intended to show off some experimental process that deviates from the distillery’s style, often featuring some production method like Coffey still distillation or interesting cask finishes like Andean oak, madeira, or PX. But for this year’s batch, Mount Gay did something different by spotlighting cognac casks—a key ingredient used in its other rums, but one that has never before been able to shine on its own.
Bridging the Gap
For master blender Trudiann Branker, this expression has been a long time coming. When she became master blender in 2019 following the departure of longtime blender Allen Smith, one of Branker’s first tasks was to rework the recipe for Mount Gay’s classic XO expression. She adjusted a few things, including adding some older liquid to the blend, but the most widely noted change was the...

An exciting new Scotch has finally arrived in America...though one that already has a 200 year old legacy back home. 
Fettercairn Single Malt Scotch Whisky has been produced in Scotland’s Highlands since 1824, a hidden gem amongst locals in the thriving agricultural community of Aberdeenshire, sometimes known as “The Garden of Scotland.”  U.S. connoisseurs and collectors have begged brand owners Whyte and Mackay for stateside distribution of Fettercairn for years. This year, they’ll finally have a chance to try Fettercairn’s one-of-a-kind house style created by decades of innovative production techniques.
“At Fettercairn we always strive to explore what is possible within single malt Scotch whisky,” says Stewart Walker, Distillery Manager who has worked at Fettercairn for 35 years.
He cites the distillery’s beautiful copper cooling ring as a prime example of the distillery’s unique innovations. This technique...

Roaring onto screens this month, “F1 The Movie” is a high-octane action thriller starring Brad Pitt that just might be this summer’s blockbuster. The movie was filmed over two years alongside actual Formula 1 race weekends, and director Joseph Kosinski (“Top Gun: Maverick”) delivers all the racing thrills and off-track dramas from the paddock to keep theater goers on the edge of their seats. Sonny Hayes (Pitt) is a retired F1 driver from the 1990s, persuaded to return to the sport by APXGP team boss Ruben Cervantes (Javier Bardem), his former teammate, to help save the team. For Hayes, getting the seat gives him one last shot at F1 glory, and a chance to silence the demons of his past. He’s partnered with rookie driver Joshua Pearce (Damson Idris), and tension between both sides of the garage grows quickly, with APXGP’s tenacious technical director Kate McKenna (Kerry Condon) caught in the middle, as the teammates compete for dominance on the...

More than a million people have visited Johnnie Walker Princes Street, Edinburgh since it opened in 2021, but most visitors are probably unaware of a secret vault hidden beneath the building, lined with 500 cask samples of some of Diageo’s most precious single malt and grain whiskies. Entrance to this atelier is by invitation only.
This is the Johnnie Walker Vault, part of a new global platform for bespoke blends and luxury experiences tailored to the client’s desires and interests, as well as a new line of ultra-luxury whiskies created through collaborations with various cultural figures. Packages start at £50,000 (around $66,500), and only about 10 invitations are available each year.
At the end of it all, your bespoke blend is presented in a Baccarat crystal decanter, and the recipe is chronicled in the Johnnie Walker Vault archive.
Most of us won’t be able to partake, but a recent visit to the vault showed how it all works. Ahead of arriving at...

Vintage statements are a crucial feature of fine wine because the year’s grape harvest usually determines quality. In spirits, a vintage date is about marking the year of a single barrel release, or about showcasing the blender’s skill—their ability to make a great expression using only components from one distillation year. Vintage dates are most commonly seen in scotch, among independent bottlers for their single cask whiskies, and branded producers like Dalmore, Daftmill, Bruichladdich, and Oban regularly.
Rum is also a place to find vintage-dated releases. Here, too, the focus is on showcasing a blender’s talent at working with old or rare stock from a given year. At Venezuelan rum maker Diplomático, the latest single vintage release is focused on blending, but has a different approach to the usual process.
Blending First, Then Maturation
Diplomático’s house style centers around blending rums that are produced on three...

Tennessee-based Chattanooga Whiskey is best known for its signature high-malt bourbon. The distillery was founded in 2011, during a time when distillation wasn’t even legal in its home base of Nelson County. Founders Tim Piersant and Joe Ledbetter found a workaround by bottling sourced whiskey while lobbying with the state legislature to legalize distilling. Their efforts paid off in 2013, and afterward, they began distilling. After some tasting trials, they ultimately landed on a mashbill of yellow corn, malted rye, caramel malted barley, and honey malted barley, which came to be known as the “Barrel 91 recipe.”
In the modern landscape, where other flavoring grains like rye and wheat get all the attention, Chattanooga’s high-malt recipe is certainly a rare bird. Though uncommon, the mashbill has been well received by fans and critics, and today it’s still the distillery’s go-to recipe for its various main-line bourbon releases. Every now...

Bourbon belongs to America, yet Four Roses bourbon was absent from the U.S. for nearly 50 years, pulled from domestic shelves in the 1950s. It returned largely because of one man—Jim Rutledge.In 1992, after a long stint at Seagram's New York office, Rutledge moved back to Kentucky just as Seagram considered closing the Four Roses Distillery. “Everybody's jobs were on the line,” Rutledge said in 2015. With Rutledge at the helm, corporate quality control conceded the whiskey was too good to give up.With Four Roses badly in need of hope, the next decade would test Rutledge's resolve. Rutledge fought to bring Four Roses bourbon back to the U.S. market and the Yellow Label returned to Kentucky liquor stores and a warm welcome in 1996.Seagram sold the distillery to Japan's Kirin Brewing in 2002, and soon thereafter Four Roses Single Barrel, Small Batch, and eventually Limited Edition landed on American shelves, winning fans and dozens of awards over the next decade.When Rutledge...

The Irish whiskey restoration is in full swing. Over the last decade, the number of operational distilleries in Ireland has increased from 4 to nearly 40, and Irish whiskey's soaring sales have made it the biggest growth story in the world. Following the collapse of Ireland's economy in 2008, craft distilleries began sprouting up all over the island—occupied in abandoned spaces that formerly housed bakeries, sawmills, woolen mills, breweries, jam factories, and even a church. Within a decade, Dublin was reborn as the most vibrant whiskey city in the world, and Ireland's distilleries hosted a million visitors in 2019 as whiskey lovers took notice.During Irish whiskey's lowest years of the 1960s and 1970s, blended expressions provided a straightforward route for rebuilding, and Irish blends, championed by Jameson, Bushmills, and Tullamore D.E.W., remain the driving force today. But now Ireland's distillers are cultivating a far greater depth and diversity of styles, bringing Irish...

With a scrunch of gravel, the snarling engine of the Morgan comes to life. With the roof buttoned down, I pull away from the sidewalk, short-shifting through the low gears to build up speed. Driving modern vehicles can be a passive experience, but a Morgan demands to be actively driven.With Freddie, my father-in-law, as co-driver, we're attempting something quite ambitious; some might call it foolhardy. I've set us the challenge of driving the entire length of the A9 and back again in 48 hours. It's Scotland's longest road, running 273 miles up the spine of the country. This is Scotland's answer to Route 66, with more than a dozen distilleries interspersed along its route. Forevermore, this two-day attempt to tackle the journey from Rosebank distillery in Falkirk to Wolfburn distillery in Thurso and back again will be known as my Whisky Cannonball Run.The car belongs to Alex Stewart of Caledonian Classic Cars, based near Dollar, Clackmannanshire. He runs the Kennels B&B, which has...

The conjoining of ingredients from two separate entities to create one gorgeous partnership may well be one of the best arguments for monogamous relationships ever. Peanut butter with chocolate. Bourbon in pecan pie. And, perhaps, our latest favorite: cheese made with whiskey.Sure, nibbling on a bit of rich, aged cheddar while sipping your favorite single malt is a pleasure worthy of taking a moment (Comfy chair: check! Fireplace: check! Mingus on the Bose: check!), but when these two delights meet on the same playing ground, curdy, cool things happen indeed.“The whiskey wash brings out a whole host of flavors that would otherwise lie dormant,” offers Anne Saxelby, owner of Saxelby Cheesemongers in Manhattan, which specializes in American farmstead cheeses. “The flavor starts off bright and acidic with a touch of fruit—think brandied raisins or cherries—and is followed up by a bit of that autumnal leaf-pile quality. The finish is very goaty; musky and barnyardy, like wet...

Master distiller Robert Fleming celebrated three decades at Tomintoul Distillery in 2020. When Angus Dundee Distillers bought Tomintoul Distillery from Whyte & Mackay in 2000, they insisted that Fleming remain as part of the deal. Fleming personally selected these long-aged whiskies to showcase the character of the gentle spirit in oloroso sherry casks, Pedro Ximénez sherry butts, and a single bourbon barrel. While only the second and third editions were released in the States, the third-edition single cask is exclusive to the U.S. Now in his 32nd year as the custodian of Tomintoul Distillery, Fleming can take great pride in the quality of these special whiskies named in his honor.
Tomintoul 30 year old Robert Fleming 30th Anniversary 2nd Edition93 points, 51.1%, $1,095After a 1-year finish in a PX sherry butt, this delivers an intense nose of honey, stone fruits, vanilla cream, golden plum, orange, lime peel, white pepper, and sanded oak. The first sip brings pear, apple...

A great vacation doesn't have to be all about whisky, but a wee dram or artisanal cocktail along the way certainly enhances the experience. The best getaways for whisky lovers combine cozy lodging with fun activities, delicious food, warm hospitality, and of course an excellent selection of whiskies. Such great escapes can be found all over the country and around the world—you can squeeze in a bit of fun on a long weekend or fly across the Atlantic to sojourn in the British Isles. Whether you a choose trip focused on skiing, fishing, hiking, golfing, or just relaxation with cooking classes and spa treatments, fabulous whisky-fueled adventures await. We've chosen 10 of the best such getaway options.

Sea Island Resort has not one, but two separate hotels, including The Lodge (pictured), where the main bar serves several hundred Old Fashioned cocktails a day.
Sea Island
Sea Island, Georgia
For nearly a century, Sea Island Resort has been one of America's...

As I walk into the liquor store, my eyes immediately focus on a shiny sign hanging above—“25% off”—then move away as soon as I see the word “vodka.” There's a stack of cheap beer, a discounted bin of wine, and promotions for tobacco goods. All the pricing, all the point-of-purchase material, and all the signage suggest this liquor store is about affordable goods for a frugal consumer. Sounds like a deal, right?Well, that may be the case if you desire Skinnygirl margarita mix or $5 gin. But when I walk down the small bourbon aisle, I see brands marked up. Every brand is just a few dollars more than I'm accustomed to paying. I travel to another store, with “discounted liquors” in the signage, and it's selling basic Elmer T. Lee for more than $200 and the limited editions for more than $300. This must be a Kentucky trend, I surmise, and look for national online liquor stores selling bourbon, only to find everyday products far above the manufacturer's suggested retail...

A warm whiskey cocktail sounds like something the black-hatted bad guy orders in a classic western. Jim Kearns, bar director at Slowly Shirley in Manhattan, which features four “room-temperature cocktails,” offers an equally colorful history. “They were once called scaffa-style drinks, meaning a mixed libation that was not chilled and did not use ice,” says Kearns, noting the word “scaffa” may have derived from the Italian for “cupboard,” suggesting these drinks went directly from cupboard to glass.Slowly Shirley offers a Room Temperature Manhattan using Heaven Hill's Pikesville rye at 110 proof. “When sipped slowly and allowed to warm, a Manhattan becomes different, but not worse. It owes to the fact that good whiskey is enjoyable warm with a little dilution,” says Kearns. For that reason, Slowly Shirley eschews ice in their room-temperature cocktails, but breaks with scaffa tradition by adding water. “The addition of water and vermouth take a higher proof...

It happens to everyone: getting stuck in a rut. Even if you have a favorite whisky, there are times you'llget the itch to branch out. When that happens, consult this list.If you like Glenlivet 12 year old, then try Linkwood 14 year old.It's the apples that do it here. The Glenlivet has a fresh fruit salad, green apple, and pineapple element to it. Linkwood smells like an orchard in spring: apple and peach blossom, new grass. It also has a thicker, almost oily palate that helps the flavors roll around the mouth. If you like Macallan, then try Glenfarclas or GlenDronach.The most successful sherried whiskies are those whose distillate has heft and power. Macallan's oiliness demonstrates that, but so does the direct fire-derived power of Glenfarclas and ‘Dronach's robust earthy weight. Both are complex in their own right, revel in sherry casks, and create multifaceted, layered drams. Try them.If you like Balvenie DoubleWood, then try Craigellachie 13 year old.A few years ago I'd have...

Break out the fruit bowl for this make-ahead batchedwhiskey cocktail, created by Louis Hirsch of Morels French Steakhouse & Bistro in Las Vegas. This recipe makes 12 servings.
INGREDIENTS

12 peaches, halved and grilled
12 green apples, diced into ½-inch cubes
4 oranges, sliced
2 limes, sliced into 12 wedges
1 pint fresh blueberries
5 oz. El Presidente brandy
8 oz. Knob Creek bourbon or Templeton rye
4 oz. peach schnapps
8 oz. simple syrup
6 oz. lime juice
6 oz. lemon juice
¼ cup brown sugar
1 lb. (about 150) green grapes
4 liters Sprite
Oranges and lemons (optional)

DIRECTIONS
After grilling, while still warm, dust peaches with brown sugar. Freeze grapes and put aside. Combine remaining ingredients, except grapes and Sprite, and separate into 12 plastic quart containers. Allow to sit 24 hours.
To serve, fill a 64-ounce pitcher about ¾ full with ice. Add 1 quart of the...

Any American of retirement age who has worked in beverage alcohol for most or all of his or her career has never experienced American whiskey, the pride and joy of the American distilled spirits industry, healthy and growing like it is today. For most of our working lives, American whiskey was quiescent. It sold. A few companies did well with it. Most didn't. Nothing seemed to move the needle. The customers kept getting older and many feared that when the last bourbon drinker went to that great brass rail in the sky, that would be it. It wasn't always so dismal. Bourbons, ryes, and blends sold as fast as distilleries could make them coming out of the privations of World War II in the mid-1940s. They were still going strong when we were in high school. Almost two million barrels were filled in 1967 and there were more than eight-and-a-half million in aging inventory. By the time we finished college and went to work, the bottom had fallen out. The industry was on its way to losing half...

A dozen men come together, summoned from across the country with an important agenda to discuss. Each represents his own business interests, yet today, they're here to join forces. This isn't the infamous 1957 Apalachin mafia summit—it's the 2016 American single malt summit.Upward of two dozen distilleries across the U.S. are making American single malts, yet consumer confusion still reigns. “The challenge is that the category doesn't exist,” explains Matt Hofmann, Westland distillery's co-founder and master distiller. “There's no shelf space for American single malt whisky.” That's what spurred him on to set up this cohort of American malt producers with the goal of figuring out how best to brand and market the category.“The market doesn't really grasp it,” concurs Paul Hletko, FEW Spirit's founder and distiller. FEW's single malt has a mashbill including cherrywood-smoked malted barley and is aged in their used bourbon barrels. “It's unfortunate that the market has...

Convincing spirits aficionados that their beloved whiskies can and do pair admirably with food is a daunting task at the best of times. Extending that gastronomic linkage to cheese, long the domain of wine and, more recently, beer, can be nigh on impossible.But the fact is whisky really is an ideal accompaniment to many cheeses, in some cases superior, even, to wine or beer. The key, as ever, lies in making the right combinations under the most favorable circumstances.That latter part, the circumstances, is oft-times glossed over in beer and wine pairing, but can prove vital when partnering spirits with comestibles. Because aromatics are both intense and key to the appreciation of whiskies, how they are delivered can make or break a food pairing, and so care should be taken with respect to temperature, dilution, and even the shape of the glass, or in other words, the circumstances of the tasting.Where the more intense flavors of blue and aged hard cheeses are concerned, for example...

We've come a long way since the Compass Box Spice Tree debacle. Over a decade ago, Compass Box founder John Glaser added inner staves to barrels to enhance the surface area ratio of spirit to wood. Criticized by the Scotch Whisky Association for non-traditional practices, he withdrew the original bottling from sale to research alternative methods. Now it is commonplace to hear of whisky producers sandwiching alternative cask ends onto existing barrels. There have been designer casks from Glenmorangie, quarter casks from Laphroaig, and an exhausting array of finishing initiatives. Master of Malt developed promising 50-liter oloroso and Pedro Ximénez hybrid casks for their Darkness! range. Now, there has been a breakthrough. Amrut revealed the results of a five-year program developing one of the most innovative custom-built casks ever conceived.Amrut Spectrum is an industry first: a whisky matured inside casks coopered from the staves of five different woods. Inspired by industry...

The Emerald Isle 1865 that Tad Seestedt, distiller and founder of Ransom Spirits in Portland, Oregon produces is a straight American whiskey distilled from a mashbill containing oats. The idea was inspired by the long-lost manuals of a British excise agent who, in 1865, recorded mash recipes of distilleries he visited. The treasure, a spirit geek's fantasy, was unearthed by David Wondrich, legendary drinks historian (and Whisky Advocate contributor), who shared it with Seestedt, who then set to work tweaking percentages of the grains in the 100-plus-year-old recipe, aiming to get a sense of what traditional Irish whiskey tasted like.Seestedt, of course, isn't producing an “Irish whiskey,” he's essentially playing detective, investigating the recipes. The old records are a window into a past when oats, in various proportions, were an integral mashbill component and the Irish whiskey industry in general was a bit like the Wild West. That by-any-means-necessary approach to distilling...

So dramatic are the changes that take place in the cask between its filling and ultimate disgorging that anything which happens between then and bottling may seem inconsequential by comparison. However, this is far from being the case.Except for single cask bottlings, the whiskies we buy—both single malts and blends—are the result of a vatting of multiple casks, which are emptied into vats and usually allowed to ‘marry' or settle together before further processing. A significant degree of skill is required to maintain uniformity from batch to batch, given the variables of cask maturation.Most whisky is reduced from cask strength to a uniform ABV of 40% or 43% —with 40% being the legal minimum in the five major whisky-producing areas—before bottling by the addition of pure water, and here we encounter the thorny issue of filtration.When whisky is diluted below 46%, proteins and fatty acids may turn the liquid cloudy with the addition of water or ice. To eliminate this...

Iain remembers one morning, “many, many years ago” when a co-worker at Lagavulin distillery came to work in a wee scud. (“That's what we call it when you got too much to drink.”) The bloke was, “capable of doing his job,” Iain recalls, but he fell asleep, at which point Iain and his mate painted a full beard on the poor fellow.“In our young days we did those kinds of things. Nowadays it's more serious. Everything's all Health and Safety,” he told me. “We had a thing—a free dram. Got one every day. And old people were too glad to do anything there was to do. And if a dirty job came around they'd say, ‘Well, if we get another dram, well do it.' People can't enjoy the drink they had before. Company policy.”Iain, a 47-year industry veteran, has a stockpile of things-ain't-what-they-used-to-be tales. He'll tell you that in the 80s, when the industry was down, he'd work in the distillery five days a week, 25 weeks per year. Not so much, now that production clocks in...

Which bar has the most whiskies on Islay? The Ballygrant Inn is the leader, though the Bowmore Hotel collection is vast, and they are both ahead of the chasing pack. For returning visitors, The Ballygrant Inn is now home to the world famous gantry from Duffy's Bar in the Lochside Hotel, which is carved with the names of the individual distilleries. Who makes the peatiest whisky? The parts per million (ppm) of the malted barley on the bottle does not necessarily carry over into the final spirit, so for peat's sake, do yourself a favor and order up a few drams to undertake your own comparison. The Bowmore Hotel and the Ballygrant Inn have dozens of bottles from each distillery, so let the battle commence between Octomore 6.3 and Ardbeg SN2015 Committee Release.I'm just not sure peat is for me, so what should I drink?There are plenty of unpeated and lightly-peated whiskies to explore from Bruichladdich, Bunnahabhain, and Jura. When you are ready, try a Bowmore 12 year old or a sweet...

With the holidays right around the corner, you may be looking for gift ideas for thethe whisky lover in your life—or maybe you're makingyour own wish list. In addition to potable presents, why not consider some thoughtfully designed whisky gear, brought to you by two bourbon brands?I.W. Harper haspaired up with hat maker Goorin Bros. to release The Harper, a limited-edition felt fedora with a whiskey-colored hat band that features the brand's “bowing man” icon on the interior. “We wanted to create a hat that not only deserved attention but possessed an ability to bring others together and create compelling conversations,” says Nathaniel Pearce, brand evangelist for Goorin Bros. “All great things have a compelling story behind them that acquires character with time. Both Goorin Bros. and I.W. Harper are heritage brands which gained their start in the 1800s.” The Harper ($160) is available at Goorin Bros. locations nationwide and online, as well as the Stitzel-Weller...

The Scots call it a ‘half and half,' or sometimes phonetically, a ‘hauf ‘n' hauf.' By whatever pronunciation, it is a half-pint of beer, typically an ale and traditionally a dark and malty one, paired with a dram of whisky, usually with the flavor emphasis placed on the latter and the onus for refreshment on the former. They are not combined, as sometimes happens with the American Boilermaker, but sipped and savored alongside one another.Ordinarily, the partnership is not something long considered and the result is perfectly acceptable, if seldom dramatic. I have found, however, that with a modicum of thought and planning, the mundanely sufficient can soar to new heights of beverage bliss.Start, if you will, with a simple blend. Famous Grouse is my house blended whisky, and I admit that all I typically combine it with are a bit of ice and a splash of soda. So to find its natural beer partner, I began with the advice of brand ambassador Nicola Riske, who suggests the crispness of...

There are some rebel whiskies out there. Whiskies with a reputation. Bristling with bravado, they carry a certain swagger and command everyone's undivided attention. Some cause a ruckus, throw a punch or two around, and ruffle a few feathers. Some flagrantly disregard the rules and become embroiled in the glare of a scandal, while the lucky ones emerge as accidental heroes. The fate of a rebel whisky can be condemnation, judged by the mocking commentaries to be heinous, abject failure, while others capitalize on the notoriety, ensuring fame propels them into the heavenly realm of legends. You can't argue with the fact that some rebel whiskies are just effortlessly cool.Compass Box Spice TreeThe year was 2005 and John Glaser released a vatted malt whisky mellowed in casks lined with inner staves of heavily-toasted French oak, provoking the ire of the Scotch Whisky Association (SWA). The practice was deemed non-traditional, leading to an effective ban, which in hindsight handed Compass...

Utah's first modern-era distillery needs little introduction for whiskey lovers, and the Saloon, located at the end of Park City Resort's Quittin' Time ski run, next to the Town Lift, makes this “gastro-distillery” an ideal ski-in destination to close the day. Pull a chair up to the bar, crafted from reclaimed wood from the Great Salt Lake Railway Trestle of 1904, and browse the laudable lineup of sourced and craft distilled whiskeys. Or try a cocktail, like The Western Cider, created by lead bartender Holly Booth.
INGREDIENTS

1 oz. High West Double Rye
1 oz. Calvados
2 oz. hot apple cider
½ oz. honey syrup (equal parts honey and warm water)
¼ oz. lemon juice
2 dashes cinnamon tincture (or two drops of cinnamon extract)
1 cinnamon stick garnish

DIRECTIONS
Add the liquid ingredients to a mixing glass and stir. Pour into a hot mug. Garnish with a cinnamon stick.
To make cinnamon tincture:

5 sticks...

After a day on Wyoming's cowboy powder, a cold can of beans just ain't gonna cut it. That's why chef-owner Paul O'Connor is serving up creative country cuisine, like bone marrow and cheddar fondue and buffalo-fried quail with celery root slaw and Jackson hot sauce. There's plenty of Jägermeister,beer, and spicy Margaritas flowing in this rambunctious outpost, but saddle up at the bar on one of the custom leather saddle stools and veteran bartender Tobias Gelber will pour you an Old-Fashioned, aged in-house in 5-liter barrels. “I am a big fan ofaging cocktails in barrels, as it adds a new level of complexity to the cocktail. What's good for bourbon, rum, and wine is good for most spirit-based cocktails,” says Gelber, who adapted the recipe for us using more convenient oak spirals. The recipe makes ten servings.
INGREDIENTS

20 oz. Maker’s Mark bourbon
10 oz. Grade B maple syrup
30 dashes of Autumn Bitters (or other cocktail bitters)
1 oak...

Why do small whisky companies compete in the face of blending dominance by multinational corporations? What's their take on blending, and how does this differ from the major whisky brands? Which blends are deserving of your hard-earned cash? As blending is highly topical, Jonny McCormick speaks to blenders from three contrasting whisky companies to find out the answers. To an aspiring whisky blender, the muscle of Dewar's, Johnnie Walker, and Chivas Brothers must seem every bit as imposing as biblical Goliath. These huge heritage brands, born from the successes of entrepreneurs in the late 19th and early 20th centuries, dominate not only blended whisky, but also the entire Scotch whisky industry. They are masters in the art of blending dozens of aged single malts and lighter grain whiskies into incredibly complex and consistent whiskies on a grand scale. Add to this skill their marketing prowess, daunting stocks of maturing whiskies, and global name recognition, and they are the...

Single malts get most of the attention, but the majority of scotch that's made goes into blends—and these days, boutique blenders are creating whiskies that punch well above their weight.Compass Box Whisky Co.Don't hang around; their attentive following quickly seizes upon each of John Glaser's hotly awaited new blends. Start exploring Hedonism, Flaming Heart, and limited editions like the Circus.Douglas Laing & Co.The Remarkable Regional Malts are the perfect way to explore Scotland's regional whisky styles. Come on, who could resist that wee Scallywag?Master of MaltAge statement blends with cultish labels come from That Boutique-y Whisky Company, and periodically they drop astonishing creations, like the Half Century Blend and Lost Distillery Blend.Wemyss MaltsWhen their hit small batch blended malts such as Kiln Embers and Velvet Fig sell out, the core range of Lord Elcho, Peat Chimney, the Hive, and Spice King still hit the spot.Creative Whisky Co.If you see ‘em, grab...

The greatest appeal of limited edition whiskeys is also their downfall: they're limited. Many agree with fellow whiskey enthusiast Royal Lichter of North Side Chicago. He considers limited editions a pain because, “It takes so much time and I enjoy the stuff I can walk into a store and buy. I guess for me the time investment required isn't worth it.”Surprisingly, retailers have mixed feelings about them, as well. “If you account for the number of phone calls we get, the amount of wasted foot traffic, and the constant disappointment with customers, it's a nightmare,” says Aubrey Harless, general manager of Hometown Wine & Spirits near Peoria, Ill. “But,” she concedes, “you have to have them.” Scott Dreyfus, spirit guide at Augusta Liquors in Augusta, Ga., agrees. “Someone always gets left off a list or gets their feelings hurt. There is never enough to go around.”Yet producers keep them coming. According to Kris Comstock, senior marketing director, premium...

Sometimes you crave an inventive drink from a craft cocktail lounge, but only have enough ambition to make it in your own kitchen. That's where home cocktail kits come in. These cocktail subscription services deliver the hard-to-find ingredients, like activated charcoal powder or crystallized edible viola flowers, to make professional-grade cocktails at home. We size up the options, and make certain whisky is in the mix. List updated 4/17/2020Cocktail Courier delivers cocktail kits as often as weekly on a day of your choice, ideal for Friday happy hour or something special to get you through hump day. Subscribers can elect their favorite spirits and skip any kits they don't like; limited past kits are available for individual purchase. A good bet for whisky lovers: the Stateside Manhattan ($117), with Westland American Oak single malt, Dolin Rouge vermouth, cocktail cherries, and aromatic bitters. The whisky in the kit may vary depending on your location.Monthly rate with shipping...

A full bottle of whisky is a wonderful thing—until it's time to slip it into the breast pocket of your suit or cram it into a daypack. That's where the flask comes in. It makes your favorite potable—more portable! Our favorite flasks are slim yet voluminous, stylish yet rugged. You can discretely palm a good flask like a magician and slide it to a friend with a handshake and a pat on the back. Whether you're in search of pure utility or long to cradle heirloom quality, there is a flask to suit every whisky lover. Check out our top picks and your well-traveled whisky will always arrive in style.Be A Flask MasterFilson Vermonter Flask—$325Hand crafted in copper by Vermont's Jacob Bromwell, then wrapped for safekeeping in the nearly indestructible Tin Cloth and bridle leather that made Filson famous.Barbour Hip Flask—$59Leather trim and the iconic Barbour tartan ensure this flask goes from fly fishing vest to tuxedo with ease. A captive lid means you'll never lose it...

Want to buy a whole barrel of whiskey? Read about how to do it, and consult this guide. Bear in mind:Due to high demand, some barrel purchase programs have been placed on hold, or have long waiting lists. Begin by setting up a selection session with a participating retailer. Unsure if your favorite whisky retailer participates? Look for “private selection” picks in their bourbon aisle or contact the distilleries below to assist with finding a retailer in your area.Updated 3/30/2020Whiskey Distilleries and Brands with Single Barrel ProgramsThe whiskeys offered for private barrels change frequently. Check with the distillery for current selections.Barrell Craft Spirits—Available for bourbon and Canadian rye, as well as occasionally whiskey and rumFor more information, contact Nic Christiansen: nic@barrellbourbon.comCascade Hollow Distilling Co. (George Dickel)For more information, contact DickelBarrel@diageo.comCatoctin CreekFor more information, email info@catoctincreek.com or...

William Grant & Sons Rare Cask Reserves Ghosted Reserve 21 year old—42.8% ABV, $140This entrancing blend from lost Lowland distilleries has been a labor of love for master blender Brian Kinsman. A marriage of single malt whisky from Ladyburn and Inverleven with grain whisky from Dumbarton; a kindred spirit to the Ghosted Reserve 26 year old blended malt. It is fascinating to see a major producer using their private stocks to tackle the challenge of a closed distillery blend, and it's no exaggeration to say that this is an unrepeatable exercise.The distilleries may have gone, the remaining stocks dwindling fast, but these places left an indelible mark on the 20th century history of the Scotch whisky industry. Decades before Ailsa Bay Distillery existed, Ladyburn operated for nine years within the Girvan grain distillery until 1975. Dumbarton grain distillery closed in 2002, and during its years of operation housed a Lomond still (a 1950s hybrid pot and column still invention...

Glenrothes Vintage Reserve—40% ABV, $55Glenrothes Vintage Reserve is a fine advertisement for the fact that when no age statement (NAS) whiskies are created with integrity, they can be extremely good indeed. It is also a fine advertisement for affordability. Vintage Reserve replaces the previous Glenrothes Select Reserve bottling, created by now retired ‘malt master' John Ramsay. Glenrothes had become notable for its policy of releasing vintages from individual years, rather than whiskies with age statements, but Select Reserve took them into NAS territory for the first time in 2005.Whereas the distillers were less than keen to reveal aspects of the recipe of that expression, either in terms of ages of component spirit or their percentages, its replacement Vintage Reserve brings a new openness. It was developed by Ramsay's successor, Gordon Motion, and according to brand owners Berry Bros. & Rudd, “Vintage Reserve is the expression that best epitomizes the Glenrothes Vintage...

Brora 38 year old (Diageo Special Releases 2016)—48.6% ABV, $2,200There is something rather ironic about the fact that Diageo's Clynelish site in Sutherland is best known to aficionados for a whisky produced only during the period of 1969 to 1983. That whisky is, of course, Brora, one of the brightest stars in the firmament that is Diageo's annual Special Releases program.The distillery was founded in 1819 as Clynelish, and traded as such until the construction of a ‘new' Clynelish alongside the old two-pot operation during 1967-68. At that point the Clynelish name was transformed to the shiny, modern version, and ‘old' Clynelish was briefly mothballed before being resurrected in 1969 as Brora.Brora was tasked with producing a relatively heavily peated style of spirit for blending purposes, and it is this that has become so highly prized in recent years. The 2016 Special Release of 38 year old Brora was the fifteenth, and the oldest house bottling to be released. It was matured...

The Isle of Jura's remote and sparsely populated landscape may not be for everyone, but it's a seductively beautiful place to spend your working life. When Willie Cochrane first came to Craighouse, he thought he would stick it out for a year. Thirty-nine years later, after overseeing the production of tens of millions of liters of Jura spirit, he decided to call it a day. Although born in the great city of Glasgow, I'm certain his prominent position at the distillery grants Willie status as a bona fide Diurach (the Gaelic term for the people of Jura).As distillery manager for the past eleven years, Willie has worked as mash tun operator, stillman, and brewer since first stepping foot on the island in 1977, equipped with little more than a background in mechanics. There is a restless energy to him. If you popped your head in the office door during his tenure as distillery manager, you would likely find him doing business on his feet, directing his team dressed in all-weather gear. He...

Bowmore born and bred, Eddie MacAffer always emanated the relaxed, unflappable air of a man who knew that everything around him at Bowmore Distillery was under control. With his retirement in 2016, Eddie celebrated a distinguished 50-year career: a year marked by memorable highlights, such as the Golden Jubilee dinner held in his honor at Fèis Ìle and the crowning glory of the release of Black Bowmore 50 year old.After leaving the merchant navy, Eddie was granted his first position at Bowmore under manager James MacColl in 1966. He has worked at Islay's oldest distillery ever since—first in warehousing, next as maltman, brewer, and then distiller. The call came to promote him to distillery manager in 2008, and his elevation to master distiller followed in 2013. As distillery manager, he followed in the footsteps of Ian ‘Percy' MacPherson, Islay Campbell, Jim McEwan, Joe Hughes, Harry Cockburn, and Alastair Ross. A man of equanimity and self-assurance, Eddie's modesty about his...

UPDATE On October 4, 2023, after partnering for nearly seven years, Constellation Brands Ventures (CBV) and Catoctin Creek mutually agreed to go their separate ways. Catoctin Creek founders Scott and Becky Harris have regained the shares formerly held by CBV, at an undisclosed price. The distillery’s core rye lineup, including its new Hot Honey Rye, will continue to be available at retailers across the U.S. The reason for the split wasn’t disclosed, but founder Scott Harris expressed gratitude for the “support and resources” CBV provided as part of its investment.
In October 2017, Constellation Brands caught the craft whiskey industry by surprise when it bought Utah's High West distillery in a high-profile bidding war for approximately $160 million. However, another earlier craft distiller investment by Constellation was revealed in the company's quarterly earnings report on January 5th. During the third quarter of 2016, the company took a minority...

Fans of whisky from India's Amrut, Penderyn of Wales, Kilchoman on Islay and Taiwan's Kavalan all owe a debt of gratitude to one man: Dr. Jim Swan, a magician who turned aspiring distillers' dreams into reality. His sudden and untimely passing on February 14th has been mourned internationally, a testament to the sorrow keenly felt by the global whisky community at the abrupt loss.The foundation of Dr. Swan's profession placed him within the inner circle of Scotland's brightest scientific spirit researchers, through Inveresk Research International, then Pentlands Scotch Whisky Research Limited in the 1970s under the leadership of director of research Dr. James Gray. Dr. Swan's skill was applied research into the fusion of the laboratory and sensory analysis of whisky, which meant conducting his studies side by side with the mashmen, brewers, and stillmen on shift in malt and grain distilleries across Scotland. During the 1970s and 1980s, Dr. Swan managed research programs funded by the...

Buying WhiskyThere's more choice than ever on the whisky shelves these days, but figuring out which to purchase doesn't have to be a headache. Whisky Advocate's tips will help you get the best bang for your buck.Try Before You BuyThe best way to figure out what you like? Taste it! Go to a bar and pick out a whisky you haven't tried. Many liquor stores offer free samples from time to time, and others might pour a sip from an open bottle if you express interest in trying it. Get acquainted with your local bars and retailers and become a regular. They'll start to remember your preferences and can make suggestions for new brands you might like.Find A GuideWhen you don't get the chance to taste and judge the whisky for yourself before shelling out for a bottle, crowdsource opinions. Ask friends with trusted palates what they think and read reviews like those found in our Buying Guide. You may not agree with every reviewer, but once you find someone with similar tastes to yours, use those...

The Whisky Advocate Awards exist to recognize excellence in the world of whisky. Now in its 23rd year, the program honors the world's greatest whiskies, distilleries, and the individuals who make and promote our favorite spirit. As always, these awards are not necessarily assigned to the whiskies that received the highest ratings in our reviews. The awards are recognition of a combination of excellence, innovation, tradition, and always, great-tasting whisky. Our Buying Guide reviewers reach a consensus on the awards.The Whisky Advocate awards are the oldest and longest-running annual whisky awards program. We taste and sample over the course of the year, at year's end we consider and confer, and then we make our decisions based solely on the merits of the whiskies...as we have done for over twenty years. We give you our word: that's how it will continue to be.Craft Whiskey of the Year: Bainbridge Yama American Single Grain Barley Mizunara Japanese Oak CaskAmerican Whiskey of the...

The Whisky Advocate Awards exist to recognize excellence in the world of whisky. Now in its 22nd year, the program is about the world's greatest whiskies and distilleries, and the individuals who make and promote them. As always, these awards are not simply assigned to the whiskies that get the highest ratings in our reviews. The winners might be the highest-rated, or they might instead be the most significant, or the most important, or represent a new direction for a category or niche. These awards are the oldest and longest-running annual whisky awards program. There is no fee, there are no entry requirements. We taste and sample over the course of the year, at year's end we consider and confer, and then we make our decisions based solely on the merits of the whiskies...as we have done for over twenty years.We hope you enjoy the selections, and wish you the best in the coming year!Craft Whiskey of the Year: Dad's Hat RyeAmerican Whiskey of the Year: John E. Fitzgerald Very Special...

A new distillery in Scotland is seeking investors based in the U.S. Ardgowan Distillery is all set to build a facility—the company just needs to raise a few million dollars. As the value of the pound has sunk due to Brexit, and the UK prepares to abandon EU trade agreements, it's no wonder that Ardgowan is looking abroad for financing. While a number of private investors have already signed on to the tune of $1 million, Ardgowan chief executive Martin McAdam hopes to raise additional capital from corporations or funds with experience in the alcohol space that can contribute expertise as well as money. The company has partnered with Altios International to find new investors.Located near Inverkip, just 30 miles west of Glasgow, Ardgowan will be built on the eponymous estate, a site with ties to Robert the Bruce and other historical figures. (There was once an Ardgowan Distillery located in Greenock, Scotland, which was founded in 1896 and destroyed during World War II.) The company...

Located in the woods of Western Massachusetts, Berkshire Mountain Distillers first made a name for itself with its acclaimed Greylock gin. But in the last few years, the company has begun to experiment with unique and innovative whiskey releases. The latest, Berkshire Bourbon Smoke and Peat, is a new twist on a barrel-finished bourbon. Smoke and Peat is made by finishing fully mature 4 year old Berkshire Bourbon (72% corn, 18% rye, 10% barley) in Islay single malt casks for 3 to 8 months. The whisky is an unusual crossover, a fusion of sweet, spicy bourbon and the flavors of smoky, peaty scotch.“I'd been looking for Islay casks for nine years and hadn't found them,” says Chris Weld, founder, owner and distiller at Berkshire. “It's the first time in ten years that these casks became available. All the rest went to breweries, and as far as I know we're the only distillery to get them.” Weld wanted to experiment with creating a whiskey that blended elements of both bourbon and...

College graduation season is upon us, and soon gaggles of 22 year olds will pour forth from halls of higher learning eager to test out their newly minted degrees. They've completed their formal schooling—but their whisky education is just getting started.As a more experienced drinker, perhaps you'd like to impart some extracurricular knowledge on them to ensure they get off on the right foot. You may even think of yourself as a mentor or—dare we say it—spirit guide.What whisky fundamentals do you focus on? For one, there's education: Whisky 101 can help there. But you also want to make sure they're drinking the right stuff. There are probably several whiskies you wish you'd known about early in your drinking days. We've thought of a few too.Remember, this is about starting from level one—great representations of the different styles of whisky a new drinker will encounter, focusing on bottles that are easy for most folks to find. It is by no means a comprehensive list, and you...

Sweet summertime—it's sweet for a reason, thanks to the bounty of fruit ripening on trees, shrubs, and bushes. While many whiskey cocktails play up the spicy flavors derived from barrel maturation, summer is a time to discover the spirit's sweet and fruity notes. And what better way to make the most of your farmers' market's offerings than by enjoying a cocktail or two? Below, we've rounded up some of our favorite whiskey-based, fruit-enhanced cocktail recipes, perfect for front-porch sitting or lounging by the pool.Fruity Whiskey Cocktail RecipesBlackberry Bourbon LemonadeA long tall sipper with the tart-sweet flavors of blackberries and lemons, this drink gets a pop of fizz from a splash of sparkling wine.Strawberry Patch SmashStrawberry jam is an excellent shortcut for adding concentrated berry flavor into this refreshing bourbon-based cocktail.Watermelon SlingJuicy sweet watermelon tempers the fire of white whiskey in this deceptively simple cocktail.Whiskey Mulberry ShrubA hit...