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.

English Whisky Week returns for its second year from 18th–26th April, a nationwide celebration brought to you by the English Whisky Guild, inviting everyone to explore the depth and diversity of the growing English whisky category.

As home to England’s leading single malt whisky, there’s no better place to celebrate this week than right here in the Cotswolds. This year, we’re marking the occasion by celebrating the English Old Fashioned – one of the most iconic whisky cocktail serves.
Find out more about what’s happening at Cotswolds Distillery during English Whisky Week below.

FIND OUT MORE

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

THE MACALLAN 18 YEARS OLD

2026 ANNUAL RELEASES

Enjoy The Macallan Double Cask and Sherry Oak Collection 18 Years Old 2026 releases, now available on The Macallan Online Boutique.

Sherry seasoning and sherry cask maturation is fundamental to both collections, delivering two distinct flavour profiles. The Macallan Sherry Oak 18 Years Old is led by the rich character of our sherry seasoned European Oak casks revealing notes of ginger, dried fruits and dark chocolate. The Macallan Double Cask 18 Years Old is the perfect combination of sherry seasoned American and European Oak casks with notes of toffee, sweet ginger and sultanas.

Explore our latest annual releases and discover the character of each expression.

EXPLORE 2026 RELEASES

APRIL 2026 AUCTION ENDS TONIGHT!

The auction is closing soon, but there’s still time to place your bid on some interesting lots. Introduced in 2018 for travel retail, The Macallan’s Concept Series celebrates creativity and innovation across the arts. This lot features all three releases in the sought-after series: Concept No.1, inspired by surreal art and uniquely matured across both sherry-seasoned and ex-bourbon casks; Concept No.2, influenced by music and created by whisky maker Stephen Bremner to deliver a multi-sensory experience; and Concept No.3, inspired by contemporary designer David Carson and released in 2021. A complete trio, highly collectible and increasingly hard to find!

Or how about this exceptionally rare early bottling from the now-silent Glen Mhor distillery in Inverness, distilled around the 1960s. Offering a glimpse into a lost era of Scotch production, this scarce expression captures the character of a long-closed distillery and is a highly collectible piece of whisky history.

Distilled in 1982 at the now-closed St Magdalene distillery, this exceptional single cask release was matured in a wine-treated butt (#2202) before being bottled at natural cask strength by Signatory for their acclaimed Signatory Vintage range in 2011. A rare and characterful example from a lost Lowland distillery, offering both provenance and collectability.

A standout highlight of this auction is the wonderful selection of Manager’s Dram bottlings on offer. Originally reserved exclusively for distillery managers and staff within the Diageo portfolio, these rare releases represent some of the finest casks personally selected each year from individual distilleries. Bottled at natural cask strength and produced in very limited numbers, Manager’s Drams have long been prized for their quality, individuality and scarcity. This is an excellent opportunity for collectors and enthusiasts alike to secure a piece of whisky folklore!

Final call. These are just a handful of the old, rare, and highly collectable bottles in our April auction — and time is running out. Head to clickwhiskyauctions.com to explore the full lineup and register to bid now. Don’t miss out — you’ve got to be in it to win it. Auction closes TONIGHT Sunday 19^th April from 8pm UK time.

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.

WELCOME TO ‘THE STILLROOM SESSIONS’

Whisky is made of three ingredients: water, malted barley, and yeast. But at Kingsbarns, we know there’s a fourth – the people who make it happen.

Behind every golden drop in your glass is a person with a passion, a story, and a dedication to creating our light, fruity and floral Lowland Single Malt Whisky. To celebrate this, we’re introducing a new series called The Stillroom Sessions, where we introduce you to the people turning our dream into your dram.

And who better to kick things off than Distillery Manager, Peter Holroyd. We sat down with Peter to talk about life at the distillery, his favourite whisky and his ideal way to enjoy a dram…

Peter Holroyd – Distillery Manager

Q: Tell us a little more about yourself and what you do?

Peter: Hello! My name is Peter Holroyd, and I’m the Distillery Manager at Kingsbarns. My role here is overseeing every part of the production process from malt intake to filling casks and every step in between.  However, I’m very lucky to have such a knowledgeable and hard-working team at. They’re passionate about making a spirit that people enjoy –  so my job is to nurture and encourage that passion in everything we do.

Q: If you weren’t making whisky, what would you be doing?

Peter: When I was young, I always wanted to be a chef. I’ve always loved working with my hands and producing something for other people to enjoy – and I love cooking – so it always seemed like a natural path.

So, if I wasn’t making whisky, I imagine I’d be involved in preparing food probably in one of the amazing restaurants in and around this beautiful part of the world.

Q: What’s your favourite Kingsbarns and ‘Perfect Pour’ moment?

Peter: In my opinion, whisky is absolutely made to be shared. So, my perfect pour moment would be drinking a 10 year old Kingsbarns with some good friends after a hill walk or a fishing session. Preferably beside a fireplace or a wee bonfire if out camping…That’s the stuff of dreams.

Q: What is it about Kingsbarns that makes it special in your eyes?

Peter: Every whisky is the sum of its parts and ours is no different. The barley we use is locally sourced from the farms surrounding our distillery. We also have a deliberately long fermentation period and a very slow distillation process.

These all contribute something to the product – and that’s before we even get to the cask selection. We take great care in selecting the best wood we can from highly reputable suppliers.

Q: Describe Kingsbarns to someone who has never been

Peter: The setting at the distillery is stunning. The building is an old sandstone farm steading, that has been lovingly refurbished. We’re a stone’s throw from the golden sands of Kingsbarns beach and the North Sea beyond.

The region is famous for growing Barley, due to the fertile soil and in late summer its incredible seeing the fields ripen. The area is also renowned for golf with several world-famous courses nearby and the home of golf – St Andrews – is only 10 minutes away.

Three Questions – only one-word answers allowed!

Q: Do you prefer your whisky neat, with ice or with water?

Peter: Neat

Q: Favourite distillery snack?

Peter: Soup!

Q: Kingsbarns in one word?

Peter: Delicious (one word was hard!)

Kingsbarns 10 Year Old

Distilled from local barley, our light, fruity spirit has been matured in 90% ex-Bourbon barrels and 10% STR red wine barriques. Over a decade, the casks have added richness and complexity. The ex-Bourbon barrels have imparted soft vanilla and tropical sweetness, while the STR barriques contribute depth and subtle spice. The result is an elegant single malt with aromas of summer blossom, ripe stone fruit and toasted oak.

Get Your 10 YO Now

Glenlivet 45 Years Old ULTRA

ULTRA represents the pinnacle of Murray McDavid’s accomplishments and is its finest and most treasured collection of whisky. Bringing exceptional vintage Scotch whiskies created over decades, these ULTRA-aged whiskies have been matured in oak casks lying quietly in dark, atmospheric Victorian warehouses in Scotland – they are a true product of TIME. Whilst the busy world outside has rushed by, the precious spirit inside these casks has slowly and silently developed remarkable depth and beautiful flavours that go farand beyond.

This remarkable expression of patience and craftsmanship, this 45 year old Glenlivet represents over four decades of maturation in oak. Distilled on 29th June 1977, this single malt has developed extraordinary complexity and depth, showcasing the distillery’s signature elegance refined through time. Expect layers of dried fruit, subtle oak spice, and honeyed warmth that only extended ageing can achieve. A truly exceptional dram for the discerning collector.

Bottled by Murray McDavid for their ULTRA collection, at natural cask strength, natural colour and no chill filtration. A true masterpiece of time.

Limited to 92 bottles.

£2,800.00

Exclusive: Arran 2010 15 Year Old

From the scenic island often described as “Scotland in miniature” comes this exclusive bottling from Arran, a single malt we’ve specially selected for truly capturing the distillery at its finest. Expressive and inviting, this is a dram bursting with orchard fruit and creamy texture, with cask and spirit harmonising elegantly.

With orchard fruit and mint fondant on the nose, the palate brings notes of toffee, apples, pears and pineapple, alongside sweet shop flavours, finishing with Rich Tea biscuits, apple sauce and flaked almond.

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