
Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.
Margarett Waterbury is the author of "Scotch: A Complete Introduction to Scotland's Whiskies" and a full-time freelance writer and editor specializing in the beverage industry. Her work has graced the pages of numerous publications, including Whisky Advocate, Food and Wine, Spirited Magazine, Artisan Spirit, Edible Seattle, Sip Northwest, Civil Eats, Travel Oregon, and many others. She also boasts editorial experience as the former managing editor of Edible Portland and as a co-founder and former managing editor of The Whiskey Wash. In recognition of her talent, Margarett received the Alan Lodge Young Drinks Writer of the Year award in 2017 and was awarded fellowships for the Symposium for Professional Wine Writers in 2017 and 2019.

Can an 18-year-old peated Highland malt deliver coastal punch and value? Thompson Bros answers with brine, peat and mineral bite.

The Dalmore’s new distillery experience costs £250 per person and lasts three hours. But can any whisky tour really justify that price? We went to find out.

What if a bottle labelled simply “Speyside” was actually a Macallan in disguise? This 15 Year Old dram earned a rare 90—and here’s why it’s dangerously good.