Bladnoch Distillery Globally Launches 1st Fill Bourbon/1st Fill Sherry Cask Single Malt
Lowland-based Bladnoch Distillery recently announced the worldwide release of Bladnoch Vinaya Single Malt Scotch Whisky, a combination of 1st fill Bourbon and 1st fill Sherry casks.
Whiskey Reviews: Hard Truth Sipes’ Bourbon Rum Cask Finish/Double Oaked Smoked Barrel
We review two Henry A. Sipes’ bourbons from Hard Truth Distilling Co. in Indiana. One’s finished in rum casks, the other in a smoked barrel.
Cold Peated Whiskey Is A Focus Of Minnesota’s Brother Justus Whiskey Company
Brother Justus, an American whiskey distillery in Minnesota, has on its hands a unique “cold-peated” whiskey that’s aged in local oak and produced with Minnesota peat via a special process.
Brough Brothers Distillery Joins The Kentucky Distillers’ Association
The Kentucky Distillers’ Association announced recently that Brough Brothers Distillery is its latest member, with it being said it is the first and only African American-owned, licensed and operating distillery in the state of Kentucky.
2021 Texas Whiskey Festival Announces Its Winners
The Texas Whiskey Festival has announced the winners of the annual competition of the best Texas Whiskeys.
Whiskey Review: Elijah Craig Barrel Proof Kentucky Straight Bourbon Whiskey Batch A121
We review the first 2021 release of Elijah Craig Barrel Proof Straight Kentucky Bourbon: Batch A121.
Column: Europe – A “New World” Of Whisky?
When someone says whisky it is easy to immediately think of Scotch or Irish whiskey, but nowadays there’s a growing amount of distilleries in almost every European country.
Laphroaig Unveils 10 Year Old Sherry Oak Finish
Beam Suntory’s Laphroaig recently launched a new 10-year-old Sherry Oak Finish — a new take on its iconic single malt.
Kilchoman Releases Loch Gorm 2021 Scotch Single Malt
Kilchoman Distillery recently released its annual sherry-cask matured Loch Gorm Scotch single malt whisky.
Whiskey Review: Wigle Port Rye Whiskey
We review Wigle Port Rye Whiskey, aged for a minimum of 22 months in small (25-gallon) new charred oak casks, then finished for at least 18 months in tawny and ruby port barrels.