Scotland Meets Brazil in Bold New Whisky Collaboration

The Spirit of Brazil release consists of three parallel expressions:

• A Brazilian Single Malt Whisky produced by Lamas Destilaria, matured in ex-bourbon American oak casks and finished in pau-brasil (Paubrasilia echinata), a native wood deeply embedded in the country’s identity as the national tree of Brazil.
• A Single Malt Scotch Whisky released under the Seven Sons label, curated by 8 Doors Distillery. This single cask liquid was personally selected by Master Blender John Ramsay and distilled in 1998-the same year Scotland last faced Brazil in a FIFA World Cup match.

Voices Behind the Collaboration;

• • Luciana Lamas (Lamas Destilaria) commented: “This project is about more than spirits; it is about identity, heritage, and dialogue between nations. Finishing our Brazilian single malt whisky in pau-brasil native wood connects the spirit to the very roots of Brazil, creating something truly distinctive for the world stage.”
  • Kerry and Derek Campbell (8 Doors Distillery) said: “This collaboration allowed us to bring together diverse spirits cultures in a way that feels authentic. With Seven Sons, our focus is on exceptional casks with a strong narrative; adding Casa Studart to this project creates a truly holistic representation of Brazilian and Scottish craft.”
  • John Ramsay (Master Blender) added: “Selecting a whisky distilled in 1998 felt particularly fitting. It anchors this release in a moment of shared sporting history, reinforcing the connection that defines this project.”
  • Faroque Hussain KPM (Honorary Brazilian Consul in Glasgow) commented: “Brazil and Scotland share deep cultural connections, from football to craftsmanship. This event is a celebration of those links, bringing together two proud nations through spirits, music, and history.”

A Cultural Celebration at Hampden Park

The launch event took place at the Scottish Football Museum, located within Hampden Park, Scotland’s national stadium. All profits from the event will be donated to IPA Brazil and IPA Scotland. The date was chosen to commemorate the anniversary of the first football match played in Brazil by Charles Miller. The event also showcased:

• The official unveiling of the “Spirit of Brazil” tartan.

• A musical tribute by BA Robertson.

• An exclusive exhibition of Charles Miller artefacts.

Representation and Industry Recognition

Brazilian native Andre de Almeida attended the launch representing Lamas Destilaria. A consultant, writer, and founder of Inside the Cask, Andre was recently inducted into the prestigious Keepers of the Quaich society in March 2026 for his contribution to Scotch whisky.

About 8 Doors Distillery:

Based in John O’Groats, 8 Doors Distillery is the most northerly whisky distillery on the Scottish mainland, crafting its own Highland Single Malt Scotch whisky. Alongside its distilling operations, the team curates exceptional Scotch whisky through its Seven Sons label, focusing on single cask and small batch bottlings selected for their character and cultural connection.

The Seven Sons bottling pre-sale from 8 Doors Distillery will go live on 24 April.

With limited availability, those interested are encouraged to sign up for early access: https://www.8doorsdistillery.com/spirit-of-brazil

About Lamas Destilaria:

Based in Minas Gerais, Southeast Brazil, Lamas Destilaria is the producer of the most awarded Brazilian whiskies in the world. It released its first Brazilian Single Malt whisky in 2019.

The distillery specialises in single malt whisky crafted using methods inspired by Scotch whisky, adapted to local conditions and terroir, and enhanced by the use of native Brazilian woods to create distinctive flavour profiles.

UK whisky sector struggles for optimism against tariff and export uncertainty

Johnston Carmichael’s annual food and drink survey highlights the whisky sector’s stagnation with just 37% optimism against raft of challenges

UK whisky businesses are struggling to maintain optimism due to a range of escalating domestic and international cost pressures, according to a new survey of the sector.

The despondent thoughts of whisky distillers have been gathered as part of an annual food and drink report commissioned by leading UK independent accountancy and business advisory firm Johnston Carmichael.

The research, which questioned businesses about industry challenges and opportunities over the past 12 months, highlights a number of pressures facing firms and how they are fighting to prosper without significantly rising prices for consumers.

Just 37% of whisky businesses reported feeling optimistic, compared to 56% of the wider group of food and drink firms surveyed.

While the largest area of cost increases for whisky distillers is labour (42%), whisky distillers are also contending with ongoing geopolitical uncertainty and unpredictability. The impact of tariffs is one of their greatest regulatory concerns (37%) alongside taxation (47%).

The effects of this are emphasised by the fact that new export customers remain the main growth driver (37%) for whisky businesses, illustrating the continued importance of trading internationally.

While still being a primary export market (32%), trade sentiment with the European Union (EU) also remains a challenge with just 21% of respondents reporting more positivity than last year compared to 58% reporting either the same or less positive sentiments.

The survey does also report signs of defiance for the industry, with 79% investing in their business to develop new products and increase innovation. Despite the challenges, whisky customers have largely (79%) faced just a 0-5% average price increase.

Grant Roger, Audit Partner and lead of the Whisky Finance Director Club, said: “This year’s food and drink survey has laid bare the magnitude of challenges that are disproportionally affecting UK whisky distillers.

“The issues faced in international trading are in addition to domestic challenges with labour and taxation costs continuing to rise. This, combined with lower Gen Z alcohol consumption, has led to stagnation in the market and goes a long way to explaining why optimism levels are below 40%.”

The stagnation of growth is reflected in its people too. Respondents claimed 37% of people who have left the whisky industry have done so due to stagnant salaries, with a further 27% citing a lack of progression.

Further adding to the sector’s woes, 21% reported that energy costs was the largest cost increase across their business. This compares to just 9% of wider respondents.

Roger added: “The resilience of the UK food and drink industry shouldn’t be understated and there is positivity in the levels of innovation and new product development. But while the sector as a whole faces challenges, whisky distillers are experiencing major obstacles above and beyond what many others are.

“Whisky is crucial to the UK food and drink industry and remains the runway for all other producers to flourish. However, insights are clear that amidst widespread global uncertainty the sector craves greater clarity and stability.”

Johnston Carmichael works with more than 500 food and drink producers across the UK, including some of the country’s most successful privately-owned companies.

About the survey

Johnston Carmichael surveyed 98 food and drink businesses across the UK, 19 of which are in the whisky sector. View the report in full

Further information on all 98 respondents:

• Responses were gathered January-February 2026.
• 78% of businesses are from Scotland, the remainder from the rest of the UK
• 55% of businesses surveyed are small businesses, 31% medium businesses; and 14% large businesses
• 20% of businesses surveyed reported a turnover of £0 – 1m; 39% with £1 – 10m turnover; 32% with £10 – 100m turnover; and 9% with £100m+ turnover
• 58% of businesses surveyed are food and drink manufacturers, the remainder being food growers, wholesaler and retailers

About Johnston Carmichael 

Johnston Carmichael is proud to be a leading independent UK accountancy and business advisory firm. With over 900 sharp minds across its offices nationwide, the business delivers specialist sector insight and expertise. Together, its people create enduring impact and have been investing in the next generation of businesses and advisers for more than 90 years. Committed to Corporate Social Responsibility, the firm is gold sponsor of the Kiltwalk and a member of the Mindful Business Charter. As a member of Moore Global, it is also connected to a community of more than 30,000 people in 110 countries worldwide.

For more information on Johnston Carmichael, please visit www.johnstoncarmichael.com

BUFFALO TRACE DISTILLERY CONTINUES TO PUSH THE BOUNDARIES OF BOURBON AGING WITH OLDEST BOURBON TO DATE FROM THE AMERICAN DISTILLERY: EAGLE RARE 30 

The World’s Most Award-Winning Distillery advances its exploration of extended maturation, setting a new benchmark for ultra-aged American whiskey 

FRANKFORT, KY (April 16, 2026) – Buffalo Trace Distillery today unveils Eagle Rare 30, its oldest age-stated bourbon to date, marking a significant milestone in its ongoing exploration of extended maturation. Building on the 2023 debut of Eagle Rare 25 – also returning alongside this release – the whiskey represents the second expression aged within the Distillery’s experimental Warehouse P, where time and environment are pushed to their limits. The result is a rare study in patience and precision, underscoring Buffalo Trace’s ability to transform aging from a constraint into a defining signature and, in doing so, to reshape expectations of what ultra-aged bourbon can become.

Driven by the belief that the world’s best whiskey has yet to be created and that the category is constrained only by convention, Buffalo Trace Distillery has conducted thousands of experiments to challenge long-held assumptions around aging and maturation in America. Eagle Rare 30 builds on the foundation established by Eagle Rare 25, with both expressions drawn from barrels aged in Warehouse P, one of the Distillery’s two purpose-built experimental warehouses. Designed to explore whether extended aging can enhance American whiskey in the same way it does in more temperate climates such as Japan, Scotland and Ireland, Warehouse P represents a deliberate effort to move beyond traditional boundaries. These ongoing experiments reinforce Buffalo Trace Distillery’s commitment to bourbon innovation, continuing to redefine the limits of the category.

“Eagle Rare 30 is not simply about time, it is about what time can reveal,” said Buffalo Trace Distillery Master Distiller Harlen Wheatley. “Aging whiskey in Kentucky comes with inherent challenges: evaporation increases and barrel influence intensifies, which can lead to overly dry or astringent characteristics in older bourbons. The environment within Warehouse P allows us to manage those effects, softening the extraction and preserving the nuanced flavors that define exceptional ultra-aged bourbon.”

While time in the barrel contributes to creating an ultra-aged bourbon, it is the marriage of age and maturity, or how factors including oak type, barrel char, temperature, humidity, and barrel placement alter the whiskey over time, that creates a truly outstanding taste experience.

“Through careful monitoring over time, we’ve seen how controlled, extended aging can bring a whiskey to a point of exceptional smoothness and layered complexity,” Wheatley added. “Eagle Rare 30 is a clear expression of that. It is distinctive in a category where nuance is hard-earned.”

Deep mahogany in color, Eagle Rare 30 opens with layered aromas of baked cherry, brown sugar, caramel and honey, complemented by subtle nuttiness, warm tobacco and well-integrated oak with a hint of smoke. The palate is rich and expansive, coating the mouth with sweet aged stone fruit and caramel. Its finish is long and velvety, evolving from sweetness to a gentle smokiness, with a refined oak character that remains smooth, balanced and enduring.

Echoing the design of Eagle Rare 25, Eagle Rare 30 is housed in a hand-blown, 750ml crystal decanter enveloped by a hand-hammered, gold-plated eagle’s wing and featuring a sculpted glass eagle within. The bespoke display box opens to reveal outstretched wings framing the 101-proof bourbon, a striking presentation that mirrors the rarity, distinction and craftsmanship of this exceptional release.

“Eagle Rare has long been a study in patience and progression,” said Jake Wenz, President & CEO, Buffalo Trace Distillery & Sazerac. “Eagle Rare 30 brings that philosophy into focus, revealing the depth, character and distinction that only time can achieve. It represents a new benchmark for American whiskey and affirms bourbons place among the world’s most exceptional spirits.”

To celebrate the release, Buffalo Trace Distillery has partnered with Bonhams, one of the world’s most respected auction houses, to offer the Eagle Rare 30-Year-Old Bourbon Takes Flight: The Ultimate Eagle Rare Release. The auction features 15 curated lots, highlighted by Lot #1: a complete collection of the Eagle Rare portfolio (10, 12, 17, Double Eagle Very Rare, 25 and 30) paired with a luxury experience at Stagg Lodge, the Distillery’s private, invite-only lodge overlooking the campus. The auction includes the first and second bottles ever produced of Eagle Rare 30, alongside a range of individual lots and curated collections of Eagle Rare 10, 12, and 17 Year Old – creating one of the most comprehensive Eagle Rare–focused auctions to date. The online auction will open for bidding at 7am EST / 12pm GMT on Friday, April 24^th and will close at 1-minute intervals on 11:30am EST / 4:30pm GMT on Friday, May 8^th.

Following the auction, Eagle Rare 30 will be released in limited quantities via Sazerac’s global distributor network to retailers, bars, and restaurants starting May 2026 at a suggested retail price of $12,500 (750ml; taxes and fees vary by market). The expression completes the Eagle Rare portfolio, alongside Eagle Rare 10, 12, 17 (released annually as part of the Buffalo Trace Antique Collection), Double Eagle Very Rare, and 25.

For more information, please visit https://www.buffalotracedistillery.com/our-brands/eagle-rare.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Kentucky. The Distillery’s rich tradition dates back to 1775 and it is a National Historic Landmark, as well as listed on the National Register of Historic Places. Its history includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site. The Distillery has won more than 40 distillery titles since 2000 and garnered more than 1,000 awards for its wide range of premium whiskies. Its William Larue Weller, Stagg, Eagle Rare 10, and Thomas H. Handy received Gold Awards at the 2025 International Wine & Spirits Competition and its flagship Buffalo Trace Bourbon received a Master Medal at the 2025 Global American Whiskey Masters. Buffalo Trace Distillery has a deep commitment to supporting charitable initiatives. Nonprofit organizations interested in learning more about the Distillery’s efforts are encouraged to register their charity here. To learn more about Buffalo Trace Distillery, visit www.buffalotracedistillery.com.

DOUGLAS LAING LAUNCHES LIMITED EDITION EPICUREAN LOWLAND MALT SCOTCH WHISKY:

THE EPICUREAN PEATED EDITION

Douglas Laing & Co. releases The Epicurean Peated Edition, a limited first for the brand’s Remarkable Lowland Malt. This new Small Batch bottling introduces a subtle peated influence to the traditionally fresh and vibrant Lowland spirit, offering a new dimension of flavour while celebrating the Master of Versatility at its core.

Rather than overpowering the delicate Lowland character, the gentle peat influence elevates it – bringing earthy warmth, structure and refinement. Bottled at a natural cask strength of 50.5%, and offered without colouring or chill-filtration, this Small Batch release is one of only 1,800 bottles produced globally.

On the nose, expect soft earthy peat smoke alongside thyme, green apple and toasted barley. The palate delivers honey’d cereal and Malt, leading to smoky embers, a peppery warmth and a touch of oak spice. The finish reveals drying peat smoke and a gentle ashy quality, complemented by lemon peel and a whisper of vanilla.

It’s a meeting of fresh Lowland vibrancy and true peated opulence – refined, understated and beautifully balanced.

The Epicurean Peated Edition is presented bottle-only, reinforcing the quiet sophistication of the release. Its authenticity is championed through the absence of added colouring and chill-filtration, allowing the natural character of the Whisky to shine.

In this release, The Epicurean continues to demonstrate why it is regarded as the Master of Versatility – balancing Lowland brightness with subtle smoke and spice in a manner that is both expressive and controlled. The result is a Whisky that broadens the brand’s flavour spectrum without compromising its identity.

Chloe Wood, Brand Manager, commented:

“The Peated Edition marks an exciting chapter for The Epicurean. We were keen to explore how peat could complement rather than overpower the Lowland style. The result is a Whisky that retains its trademark freshness and citrus lift, now enriched with earthy smoke, warming spice and a refined ashy character. It’s a showcase of versatility and a testament to the brand’s continued evolution.”

The Epicurean Peated Edition will be available from specialist retailers and selected international markets from April 10^th 2026 with an RRP of £50 / €57.

🥃 From Collector to Collector – The Whisky Vault Taiwan Opens Its Private Collection

The founder of The Whisky Vault Taiwan www.whiskyvault.com.tw is opening the doors to his personal collection — but not in the usual way. This is an exclusive opportunity for collectors in Taiwan, or travelers visiting Taiwan from the US, Japan, South Korea, or anywhere else.

Over the past 20 years, he has curated rare and exceptional bottles from all over the world, building a collection that could rival any top-tier whisky store. Now, select bottles are available to fellow collectors — directly, personally, and without the middleman.

Browse, inquire, and connect through www.thewhiskycollector.com , or set up a private meeting the next time you’re in Taiwan. Discuss bottles, negotiate prices, and share your passion with someone who truly understands the art of collecting.

This is your chance to discover extraordinary whiskies at unprecedented prices — a personal, collector-to-collector experience like no other.

@whisky_collector_taiwan

www.thewhiskycollector.com

info@whiskyvault.tw

Four Casks. One Remarkable Dram for the Journey.

At Tamdhu, every drop we bottle begins its life in exceptional Oloroso sherry oak. It’s a commitment we don’t waver from, because great whisky deserves nothing less. Our newest Travel Retail exclusive – Tamdhu Cuatro Reserva 12 Years Old – is a celebration of that dedication, brought to life through the remarkable influence of four distinctive cask styles.

This is a single malt shaped by time, tradition and the quiet craft of those who know their casks intimately.

Crafted From Four Distinctive Sherry Casks

To create Cuatro Reserva 12, our Distillery Manager, Sandy McIntyre, hand‑selected a quartet of Oloroso sherry casks from our traditional dunnage warehouses in Speyside. Each one brings its own character:

• European Oak (First‑Fill) – deep spice and intense sherry richness.
• American Oak (First‑Fill) – fresh fruit and sweet vanilla.
• European Oak (Refill) – elegant warmth and balance.
• American Oak (Refill) – subtle sweetness and refined depth.

Individually, these casks shine. Together, they create a single malt of quiet complexity – layered, harmonious and unmistakably Tamdhu.

A Spectrum of Flavour

Cuatro Reserva 12 offers drinkers a guided journey through the essence of sherry‑matured Speyside whisky:

Nose: Rich oak spice leads, followed by dark chocolate brightened with orange zest.
Palate: Deep sherry notes intertwine with mouth‑coating vanilla and vibrant summer berries.
Finish: Long, fruity and rewarding — figs and honeyed oak slowly unfolding into a soft cinnamon warmth.

This is a whisky built for those who appreciate depth, balance and the slow reveal of sherry‑soaked character.

A Travel Exclusive Worth the Detour

Tamdhu Cuatro Reserva 12 Years Old is exclusive to Global Travel Retail — ready to discover in World Duty Free stores across the UK. Whether your journey begins in Edinburgh, Heathrow or beyond, you’ll find it waiting as the Malt of the Month.

At £55 for 70cl, it’s a thoughtful purchase for the sherry‑oak enthusiast, the curious traveller or the whisky fan who loves discovering something a little different on their way through the terminal.

After all, some bottles simply deserve to be taken on the journey.

Hidden in plain sight

Rare Find unveils ‘teaspooned’ single cask collection following strong Spring release demand

Rare Find, the independent bottler recognised for its meticulous cask selection and guided maturation, announces the launch of its latest collection of single cask whiskies, exploring the nuanced and undisclosed world of ‘teaspooned’ malts.

Following strong reception for its Spring 2026 releases, Rare Find has accelerated this latest collection in response to continued demand from retailers and consumers alike – bringing forward a new trio of bottlings that further exemplify the brand’s commitment to rarity, character, and discovery.

Teaspooned malts occupy a quietly compelling space within whisky. Originally conceived to protect distillery identity, these whiskies contain a small addition of a secondary malt, preserving both provenance and discretion. For independent bottlers, they offer a unique opportunity to present spirits of unmistakable heritage, whilst maintaining the label confidentiality that surrounds their origins.

This latest Rare Find collection brings together three distinctive single cask expressions, each showcasing the diversity and intrigue of teaspooned whisky across three regions: Speyside, the Highlands, and Campbeltown. As with all Rare Find releases, each whisky is bottled without compromise – at natural cask strength, natural colour, and without chill filtration.

Speyside 22 Year Old
Finished for 14 months in a 1st fill oloroso hogshead

This ‘teaspooned’ malt whisky has been sourced from a legendary Speyside distillery founded in 1892. It has been finished for 14 months in a medium-charred, American oak 1st fill oloroso sherry cask produced in partnership with Bodegas Barbadillo.

Westport 18 Year Old
Finished for 14 months in a 1st fill oloroso hogshead

An elegant ‘teaspooned’ malt from a Highland distillery famed for its extremely tall stills. This release has been finished for 14 months in a 1st fill oloroso cask from Bodegas Barbadillo, crafted from Spanish oak, seasoned for 24 months and toasted, adding refined depth and complexity.

Campbeltown 10 Year Old
Fully matured in a refill hogshead

A distinguished and characterful blended malt sourced primarily from a distillery located just north of Campbeltown’s Kinloch Park. This release has been matured in a refill hogshead, allowing the region’s distinctive coastal spirit to shine with subtle oak influence and layered complexity.

Speaking on the new collection, John Moffat, Head of Commercial for Rare Find, commented: “The response to our Spring releases has been exceptionally strong, enabling us to bring forward this next collection ahead of schedule. These teaspooned malts represent some of the whisky industry’s best kept secrets—where discretion and character exist in perfect harmony. As ever, our focus remains on selecting and presenting exceptional casks at their peak, allowing each whisky to speak for itself.”

The latest Rare Find releases will be available through select specialist retailers (www.rarefindwhisky.co.uk/stockists) from 16th of April.

Rare Find Teaspooned Malts Collection

About Rare Find

Each Rare Find release is an unrepeatable, limited-edition whisky sourced from sought-after distilleries. With every bottle, we celebrate liquid excellence – meticulously selecting, maturing, and finishing in the highest quality casks to deliver whisky that’s rare by design.

From the millions of casks maturing in Scotland, only a small percentage are destined for single malt bottlings, and from those, only the best become a Rare Find.

The IWSC Returns to Kentucky for the 3^rd  Annual Spirited Judging

June 1-6, 2026

The “Olympics of the Drinks Industry” Accepting Entries until April 24

LONDON  Spirits industry professionals from around the world will once again gather in Bardstown, Kentucky — the “Bourbon Capital of the World” — for the 3rd IWSC (International Wine & Spirits Competition) in early June.  This year, in addition to judging North American Whiskey and Ready-to-Drink (RTD) spirits, the categories are expanding to accept gin, vodka, rum, and liqueurs from across the United States.

Founded in 1969, the London-based IWSC evaluates more than 12,000 entries annually from over 90 countries. The North American Spirits Judging marks the competition’s exclusive North American event, reinforcing Kentucky’s role as a global hub for whiskey and other spirits excellence.

The judges — representing the worldwide standard of beverage expertise — provide North American whiskey and other spirit producers a unique opportunity for international recognition from the competition, widely regarded and recognized as one of the most prestigious in the world. The 2026 Judging Panel of experts brings perspectives from distilling, retail buying, hospitality, media, and global distribution, ensuring a comprehensive and balanced evaluation process.

Led by Dawn Davies, Master of Wine, Commercial Buying Director, Speciality Drinks and The Whisky Exchange, the panel of judges will evaluate the entries using the same rigorous judging process as in the UK, which includes double-blind tasting, a limited number of entries judged per day to avoid palate fatigue, and panel discussions between the judges.

In addition to Davies, the other judges for the North American competition are:

• Richard Paterson OBE, Master Blender, Whyte & Mackay
• Tiffanie Barriere, The Drinking Coach
• Jack Beguedou, Spirits Industry Consultant
• Georgie Bell, Ambassador, Scotch Malt Whisky Society and co-founder of The Heart Cut
• Gary Gruver, Director of Global Beverage Strategy, Marriott International
• Molly Horn, Total Wine & More
• Brad Japhe, Spirits Journalist
• Reece Sims, SIP Spirits Consulting & The Flavor Report
• Tristan Stephenson, bartender and co-founder of Black Rock, London

“Over the years, the quality of submissions has changed dramatically.  We’re working in a highly competitive area, and it’s up to international competitions like IWSC to reveal where these changes are happening,” said Richard Paterson OBE, Master Blender, Whyte & Mackay.  “It’s an exciting time, an innovative time, and thanks to the IWSC, we can show the world what gold medal winners are all about.”

Kentucky is one of just seven global locations where the IWSC replicates its London judging model through its Global Judging initiatives. As in London, the Kentucky event pairs rigorous tasting sessions with programming that celebrates the people, places, and spirits that define America’s whiskey culture.

Medals awarded include Bronze, Silver, Gold, and Gold Outstanding. Top-scoring products advance to the prestigious Trophy Judging round. Winners are revealed at the IWSC Awards Celebration in November 2026 in London

How to Enter

Visit the IWSC North American Whiskey & RTD Judging page to submit entries.

Entry deadline: April 24^th

Winners will be announced June 12, 2026

About the IWSC

Since 1969, the IWSC has set the global standard for beverage excellence. Known as the “Olympics of the drinks industry,” the IWSC evaluates more than 12,000 entries annually from 90-plus countries. Judges are key decision-makers in the industry, including Masters of Wine, Master Sommeliers, Master Distillers and Senior Buyers. These experts assess wines, spirits and alternative drinks using a rigorous panel process that ensures fair evaluation. The IWSC stands out for its expert judging, consistent attention, comprehensive categories and global recognition. For producers, its offers benchmarking, recognition and business connections. For consumers, IWSC medals guide excellence in a wide selection of drinks.

About the IWSC Competition Global Judging
Since 2022, the IWSC has held in situ Global Judging events, an initiative introduced by
Strategy and Business Development Director Christelle Guibert. The IWSC is proud to be the first international drinks competition to institute a series such as this. Until today, wine and spirits have been judged in Italy, Austria, Georgia, Turkey, Italy, Argentina, Australia, the United States, South Africa and China. The competition is committed to the initiative due to the opportunities it gives all producers in a region to take part, no matter what their size is, and allows for the drinks entered to be judged in context by judges who are up to date with the region and its most recent developments.

Booker’s Bourbon Releases Its First 2026 Batch!

The first Booker’s Bourbon Batch of 2026 is inspired by one of Booker Noe’s favorite cities in the world: New Orleans…introducing the Booker’s “Big Easy” Batch, a bold, high-proof Kentucky Straight Bourbon Whiskey that pays homage to a place Booker returned to time and again – for the food, the people, and the unforgettable flavors that stayed with him long after each visit.

This Batch is made up of five separate production dates and were stored in five different storage warehouses. The age is 7 years, 2 months and 15 days and bottled at a bold 129.1 proof. The result is a bourbon that’s big and unmistakably Booker’s, with aromas of vanilla and spice, a warm and robust palate, and a long, lingering finish.

Booker’s Batch 2026-01 “Big Easy” Batch

• Proof: 129.1
• Age: 7 years, 2 months, 15 days
• MSRP: $99.99
• Sipping Suggestion: Enjoy neat or with a splash of water to open up the flavors

Liquid Breakdown:

• 16% was stored on the third floor of warehouse H, a nine-story house
• 24% was stored on the sixth floor of warehouse G, a nine-story house
• 16% was stored on the fifth floor of warehouse O, a seven-story house
• 22% was stored on the third floor of warehouse J, a nine-story house
• 22% was stored on the fourth floor of warehouse M, a seven-story house

Master Distiller Notes

The full batch background story is shared below, on behalf of Fred Noe, 7^th Generation Master Distiller.

For a guy who lived in Kentucky, Dad sure found himself in the Big Easy plenty. He made his first trips down there as a young man, friends like Billy Roby by his side, the two of them eating and drinking their way around town. Some time after that, he and Mom visited on their honeymoon. In later years, they’d always point out the bar where they shared a drink as newlyweds. The place seemed to love him back too, during one visit they even changed the name of Bourbon Street to Jim Beam Bourbon Street for a day.

But it was the flavors of New Orleans that really held a special place in Dad’s heart. He couldn’t get enough if its food – a fresh oyster here, a bowl of jambalaya there. But you wouldn’t find his favorite dish on the menus of the fancy restaurants, no, it was the Lucky Dog street cart that caught his eye and stole his heart.

We were watching Bourbon Street’s famous barrel races from the balcony of our French Quarter hotel when he spotted that cart rolling down below. He sent me to get us some – and boy, you’d have thought it was the best damn bite he’d ever had. His love for those dogs became legendary in the city, living on even after he passed – in fact, when Freddie and I last went, a five-star restaurant served us up some on a silver platter. Dad found flavors he loved everywhere he went. I hope you’ll be as taken with this bourbon as he was with those Big Easy Lucky Dogs.

Glenmorangie The Thirty is a rare celebration of age and imagination

 — Distillery’s oldest core range whisky is a deep and compelling single malt —

Glenmorangie Highland single malt Scotch whisky today releases the deep and compelling Glenmorangie The Thirty – now the oldest whisky in the Distillery’s core range. Nurtured to its best by imagination and skill, this spicy, berried single malt is a celebration of the art of cask finishing and long maturation. In stunning contrast to the Distillery’s signature style, The Thirty combines a parcel of rare whisky which has been long finished in Burgundy red wine casks with classic bourbon-cask matured Glenmorangie, for notes of dark fruits, cumin and clove.

For more than 180 years, Glenmorangie’s whisky creators have been relentlessly imaginative in their pursuit of excellence. Led by Director of Whisky Creation Dr Bill Lumsden MBE, they distil their spirit in uniquely tall stills to create Glenmorangie’s hallmark elegance. Their mission is to elevate their favourites and bring new possibilities to whisky. Aged to perfection, The Thirty is testament to their vision and expertise.

To build The Thirty’s character over three decades, Dr Bill draws on his unparallelled knowledge and expertise in wood finishing and cask selection. At this whisky’s heart is a parcel of rich, berried single malt, finished in Burgundy red wine casks for more than 15 years. Comprising two-thirds of the recipe, it reflects Dr Bill’s love of this French wine region – and his renowned experiments with Burgundy casks. Dr Bill balances the wine casks’ richness with another parcel of Glenmorangie wholly aged in classic bourbon barrels, to create a rich and spicy whisky with hints of the Distillery’s house style. The Thirty’s flavour profile is full of cherries, berries, cumin and clove, subtly threaded with more familiar notes of orange and peach.

Glenmorangie The Thirty is contained in a presentation box of rich, purple tones, which reflect the luxurious hues of Burgundy red wine. This colour is complemented by copper accents – a nod to the distillery’s uniquely tall stills – and hints of Glenmorangie’s signature orange.

Dr Bill said: “When time and the alchemy of whisky are brought together in exactly the right way, incredible single malts like Glenmorangie The Thirty are born. It takes three decades to nurture this whisky to its full potential – and we select only the casks which can stand the test of time. Showcasing a whisky long finished in Burgundy casks, The Thirty balances richer, fruity flavours with hints of our signature, elegant style. Unexpected aromas of raspberries and cherries lead into tastes of ripe peach and candied orange cut through by leather and spice. This single malt is our celebration of age and imagination, 30 years in the making.”

Glenmorangie The Thirty will be available to purchase from the end of March at glenmorangie.com, the Distillery Visitor Centre in Tain and Glenmorangie’s London Heathrow Boutique, with other markets launching throughout the year, RRP: £740/ €850.

https://www.glenmorangie.com/

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RRP: €850

TASTING NOTES

Glenmorangie The Thirty is bottled at 43% ABV

Colour: Russet tones

Aroma:  Aromatic, deep and mysterious. Think chocolate truffles, honeycomb, cherry and raspberry, joined by baking bread, linseed oil and toffee apple. A splash of water releases more herbaceous top-notes of orange blossom, heather honey and hand-rolled tobacco.

Taste: A burst of fruits such as ripe peaches and apricot, honeydew melon, toffee apples, blackberries, and candied orange. Tannins are silky and well-integrated, mingling with hints of fudge, eucalyptus and leather.

Finish: Bold but mellow, revealing some gentle spices like aniseed, cumin and clove.

About Glenmorangie:

Glenmorangie’s whisky makers use endless imagination and five key ingredients – wood, water, barley, yeast and time – to dream up delicious single malt whiskies. They’ve been honing their craft for 180 years. They create a delicate and fruity spirit in unusually tall stills to allow for more taste and aroma. Led by Director of Whisky Creation Dr Bill Lumsden, this pioneering crew are on a mission to bring new flavours and possibilities to the world of single malt.

In 2025, Glenmorangie unveiled a new brand campaign, Once Upon a Time in Scotland, fronted by Harrison Ford. Taking the form of 12 episodes, the series explores Glenmorangie’s authentic truths, from its stunning Highland surroundings to the real people who create its complex and elegant whiskies.

About Glenmorangie’s whisky creators:

Glenmorangie’s Whisky Creation Team’s favourite phrase is “What if?”. And they are constantly challenging themselves to take whatever captures their imaginations and turn it into whisky – be that their memories of a favourite place (A Tale of Tokyo), the beguiling flavours of freshly brewed coffee (Glenmorangie Signet) and more.

At the helm of the team is Dr Bill Lumsden, Director of Whisky Creation, MBE. With a PhD in biochemistry and decades of experience, Dr Bill has all the skills needed to bring these ideas to life. Already, he has earned the admiration of his peers many times over. For instance, he has taken his place in the Icons of Whisky Hall of Fame. He has won the International Whisky Competition’s award for Master Distiller of the Year more times than anyone else. And he has been named Master Blender/Distiller of the Year by the International Spirits Challenge twice. In 2025, Dr Bill was made an MBE (Member of the British Empire) for services to the Scotch whisky industry. This prestigious British honour is awarded by His Majesty The King.

Working hand-in-hand with Dr Bill is Gillian Macdonald, The Glenmorangie Company’s Master Blender. Gillian combines art and science in her role, with her main responsibilities including the daily sensory analysis of the new-make spirit, core range recipes and the co-ordination of the Company’s sensory panel. Both Bill and Gillian manage the new whisky creation for Glenmorangie which involves nosing hundreds of casks a year for final recipe selection.

The art of creating aged whiskies such as The Thirty:

It takes experience, skill and perseverance to recognise which casks of whisky will benefit from a particularly long maturation. In the case of Glenmorangie The Thirty, this involves building character over time with techniques such as wood finishing, as well as marrying different casks together before bottling, to create a balanced flavour profile.

Responsible Drinking:

The Glenmorangie Company advocates responsible drinking and suggests that drinkers savour Glenmorangie whiskies in moderation and in line with recommended daily guidelines for alcohol consumption.

Ruth Mulcare