THE BORDERS DISTILLERY SETS NEW STANDARD FOR CASK TRANSPARENCY

Hawick-based distillery aims to rebuild trust in whisky investment and cask ownership with new Cask 1837 platform

The Borders Distillery has launched a first-of-its-kind app to give whisky cask owners unprecedented access to every stage of their spirit’s journey, from filling to bottling.

The new transparency initiative is centred on a digital app that allows cask owners to track the full lifecycle of their whisky in response to growing consumer concern around whisky investment and cask ownership practices.

The platform – 1837 – provides customers with detailed, ongoing insight into their cask’s progress – from filling and maturation through to sampling, re-racking and eventual bottling.

The initiative comes amid increased scrutiny of the cask investment market, where transparency and consumer trust have become vital. By offering real-time insight and personal engagement, The Borders Distillery is setting a new benchmark for openness in Scotch whisky.

The Borders Distillery’s 1837 Private Cask programme allows whisky enthusiasts to own part  of a limited number of individually numbered casks – each filled with award winning new‑make Borders spirit and matured under bond at the distillery in Hawick. Owners choose their fill date and cask type from a range of options carefully selected to complement the distillery’s fresh orchard fruit‑character new spirit.

Nathan Cahoon, Chief Operating Officer at The Borders Distillery said:

“Cask ownership shouldn’t be mysterious. It should be something people can follow, learn from, and enjoy along the way. For many, buying a cask can feel like putting it in a cupboard and waiting years to hear anything. With our 1837 Casks, owners stay connected with their whisky and feel part of the journey, not just observers.

“This is an exciting time for The Borders Distillery – with our first single malt almost ready, we’re proud to be bringing whisky back to the region for the first time in nearly 200 years and showing the world what the Borders can do.”

The investment into the new digital platform is just the latest of a string of digital initiatives from the Hawick distiller. Late last year, The Borders Distillery invested in Bottle ERP technology to track whisky production from field to glass.

At the forefront of the spirits industry’s digital revolution, the transformation comes at a pivotal time for The Borders Distillery. Established in Hawick in 2018, the distillery has brought the craft of Scotch whisky making back to the Scottish Borders for the first time since 1837 and is currently gearing up to launch its first single malt Scotch, which is imminent.

Click here for more information on The Borders Distillery’s Cask 1837 Programme.

For more information on The Borders Distillery, visit www.thebordersdistillery.com.

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The Borders Distillery:

Nestled in the heart of the historic and picturesque town of Hawick, The Borders Distillery is bringing the craft of Scotch Whisky making back to the Scottish Borders for the first time since 1837. By using its surroundings and talented people as its muse, the distillery aims to capture the spirit and heritage of the region by producing high quality spirits since its opening in 2018.

Knob Creek Brings Father’s Day Legacy to Life with Huckberry and NYC Pop-Up

Father’s Day has always been part of Knob Creek’s DNA – rooted in a multi-generational bond between fathers and sons. This year, in light of the recently released Blender’s Edition 01, Knob Creek is giving you a reason to pour one with dad.

To take the guesswork out of gifting, Knob Creek has teamed up with men’s lifestyle brand Huckberry to launch a co-branded tote, dropping on 6/10 with a guarantee to deliver by the holiday, with a custom pocket designed to fit a bottle of Knob Creek. The collab also includes a lineup of Huckberry gifts, hand-selected and Knob Creek-approved, perfect for any kind of dad available to shop ahead of Father’s Day on Huckberry.com.

And, it all comes to life in person on June 11 and 12 at ‘The Art of Bourbon’ Father’s Day Shop styled by Huckberry in NYC –  a free, 21+ takeover of Vanderbilt Hall at Grand Central Terminal, open 11am–8pm both days. Guests can expect tastings of Blender’s Edition 01 and Knob Creek 9 Year Old, Old Fashioned pours to enjoy with dad, the shoppable Huckberry items, and a Father’s Day memento to gift or keep.

Our whisky is one of a kind. So is he. To celebrate the dramtastic character in your life, we’re releasing a special 35cl bottling Cask No. 105.61: Matured to perfection. This 11-year-old Toasted Oak & Vanilla whisky is a Speyside delight, packed with sweet vanilla, spicy leather and oaty milk chocolate on the nose with cola, menthol and jammy raspberry gummy sweets on the palate.

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BUY DIGITAL GIFT CERTIFICATE

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ

Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information

This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

The Good Dram Show – Episode 636 ‘Dram Mor’

Welcome to this week’s episode of the show in which I’ll be taking a look at the Spring releases from Independent bottler Dram Mor. The Good Dram Show with Chris Goodrum Episode 636 – Dram Mor Spring 2026 Releases! Filmed in The Study Nottingham Tasting

Featuring

Dram Mor Glen Moray 2014 (11 year old) 56.2%

Dram Mor Balmenach 2015 (10 year old) 55.7%

Dram Mor Dalmunach 2016 (9 year old) 55.7%

Dram Mor Pulteney 2008 (18 year old) 49.5%

Dram Mor Campbeltown Blended Malt 2017 (8 year old) 57.2%

Dram Mor Torabhaig 2018 (7 year old) 56.7%

drammorgroup.com

Grasmere Distillery to begin malting to craft the first 100% Cumbrian Whisky

Nestled in the heart of the Lake District, Grasmere Distillery is preparing to take a significant step forward in its journey to create a truly local whisky. From autumn 2026, the distillery will begin small-scale malting on site, marking the start of its ambition to produce the first whisky made entirely from Cumbrian ingredients.

Working closely with Jonathan Bainbridge of Thistlewood Farm, Cumbria, co-founder and head distiller Paul Abbott has planted the distillery’s first crop of barley, due for harvest in August 2026. The initial yield of eight tonnes will enable the team to produce malt not only for brewing but also to begin experimenting with whisky production, including varying levels of peat influence to develop a distinctive house style.

This milestone represents more than just an expansion in production. The long-term vision is to collaborate with growers across Cumbria to create a series of individual whiskies, each reflecting the unique terroir of the county’s six distinct regions, a true expression of place in every bottle.

To support this next phase, the distillery has invested approximately £10,000 in new equipment, including a stainless-steel immersion tank, a mash tun with heat jacket control, and augers for handling malt. In collaboration with a local blacksmith, the team has also built a bespoke kiln, enabling them to complete the traditional malting process on site.

Malting involves three key stages: steeping, where barley is soaked to initiate germination; germination, where enzymes develop to convert starch into fermentable sugars; and kilning, where growth is halted by drying the grain with hot air. During kilning, peat smoke can be introduced to impart the distinctive smoky character found in certain whiskies. Once dried to around 5% moisture, the malt can be safely stored and later used in distillation.

Each harvest will allow the production of up to four barrels of whisky, with the first releases expected after a minimum six-year maturation period in 2032. In the meantime, consumers can expect to see malt-forward beers produced from the distillery’s own barley available later in 2026.

Farmer Jonathan Bainbridge, who farms at Thistlewood Farm just south of Carlisle, will be growing Laureate barley for Grasmere Distillery. A third-generation farmer with over 35 years’ experience, Jonathan’s family has owned Thistlewood for 25 years, producing barley, wheat and oats with consistently strong results. This will be their first time growing Laureate, a spring barley known for high yields and approved for both brewing and malt distilling. The crop, drilled earlier this spring, is expected to be ready for harvest in late August or early September 2026.

Jonathan Bainbridge commented: “South of Carlisle, we’ve got some good fertile soil and good-sized fields for producing crops. It’s an ideal place to trial this. We grow barley, wheat, and oats, but this is our first time growing Laureate barley in particular. It’s something people grow for the market for distilling, and it has all the attributes you need to make the whisky taste good, so it’ll be interesting to see how it does – here’s to the first bottle.’’

A short video chat between Paul and Jonathan can be viewed here

Since 2021, Paul and co-founder Beth Abbott have transformed two modest barns on the shores of Grasmere into one of the UK’s smallest and most characterful distilleries. Following the launch of their gin and vodka range in 2022, revenues have been reinvested to expand production and lay the foundations for their single malt whisky programme.

From the outset, the philosophy has been clear: to prioritise flavour over scale. By distilling from full-flavoured beer rather than neutral spirit, the team can explore a wider range of grains, yeast strains, and cask techniques than typically seen in larger operations. Their approach is further enhanced through a Solera maturation system using charred oak casks, creating depth and consistency across their spirits.

Paul Abbott, co-founder and head distiller, commented: “Malting Cumbrian-grown barley here in Grasmere is a huge step towards creating something genuinely rooted in this place. We’re working on a very small scale, which gives us the freedom to focus on quality and individuality. Every batch will be different, shaped by the barley, the water, and the conditions of that particular harvest.

By using Cumbrian water and locally grown barley, we’re aiming to produce a whisky that truly reflects the landscape it comes from. It won’t be about volume; it’ll be about character, small-batch, hands-on, and unmistakably Cumbrian. That’s what makes it exciting.”

For more information about Grasmere Distillery, please visit: www.grasmeredistillery.com

Mortlach
34 Year Old · 1989 Vintage
70cl · 40.1% ABV

£649.95

Distilled in 1989 and finished in Pedro Ximénez sherry octaves, this 34-year-old Mortlach balances richness and structure with remarkable finesse. Barley sugars and beeswax evolve into creamy fudge, dried apricot and fruity oak, while the PX octave finish adds luxurious depth. Orange peel and toasted malt linger gracefully on the finish.

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Mortlach was founded in 1823 on the site of a former illicit distillery, becoming the first legal distillery in Dufftown long before the town was known as the whisky capital of Speyside. Its history is closely tied to George Cowie and later Dr Alexander Cowie, who helped shape the modern distillery, and by 1897 Mortlach had expanded from three stills to six and gained its own railway siding.

To mark World Bee Day (sorry, we missed this date but felt this was important enough to be shared regardless of the date ~ WI), we have welcomed 15,000 Carniolan honey bees to new hives beside our wetlands, where they are settling into life at the distillery.

Installed with our partners PlanBee, the upgraded hives are designed to better protect the colonies through the seasons, offering improved insulation and a more resilient home. As summer unfolds, each colony will grow to around 50,000 bees, quietly supporting biodiversity across our grounds.

In the film above, PlanBee’s Principal Beekeeper, Jodie Harrison, shares a glimpse into life inside the Glengoyne hives and the careful balance that allows them to thrive.

Read more about our bees and our partnership with PlanBee.

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Email: wine@klwines.com
Phone: (877) KL-WINES (Toll Free 877.559.4637)
K&L Wine Merchants 3005 El Camino Real Redwood City, CA 94061 USA
San Francisco, Redwood City, Hollywood CA

ralfy review 1130 Extras – Longroaig 🤔