Edinburgh Whisky Academy Announces International Autumn 2026 Diploma Roadshow Across New York, Kentucky & London

Early Bird booking now open with a guaranteed £200 saving until 19 June 2026

Edinburgh Whisky Academy has announced an ambitious international series of in-person Diploma in Single Malt Whisky classes for Autumn 2026, with back-to-back courses taking place in New York, Kentucky and London.

The roadshow represents a major step forward for the Academy’s flagship QS-Certified qualification and reflects Edinburgh Whisky Academy’s growing international network of respected educational and industry partnerships.

The three-course series will take place at:

• 26 & 27 October 2026
  7 World Trade Center, New York, hosted in partnership with Moët Hennessy USA
• 29 & 30 October 2026
  Moonshine University, Kentucky, USA
• 3 & 4 November 2026 
  WSET School, London, UK

Early Bird places are available until 19 June 2026, offering candidates a guaranteed £200 saving on the standard course price of £1,015.

Designed for enthusiasts and trade professionals alike, the Diploma in Single Malt Whisky is Edinburgh Whisky Academy’s globally recognised flagship qualification.

The course combines essential online pre-study with an intensive two-day classroom experience led by EWA teacher and whisky expert Vic Cameron. Candidates complete two online modules before joining immersive in-person sessions featuring advanced whisky education, discussion and guided tastings.  Rigorous yet engaging, the curriculum gives candidates a deep understanding of the single malt whisky production process, building the knowledge and confidence to better appreciate, evaluate and enjoy Scotch whisky in both professional and everyday settings.

The New York course builds on Edinburgh Whisky Academy’s long-standing relationship with Moët Hennessy USA. Together, the organisations previously developed “MH Whisky School”, a bespoke educational platform featuring a brand-focused version of the Certificate in Scotch Whisky, used internally for staff, trade partners and distributors.

Edinburgh Whisky Academy is also proud to announce that Dan Crowell, Glenmorangie Ambassador, US, has recently been approved by Qualifications Scotland to teach the Diploma in Single Malt Whisky. Crowell completed the EWA Advanced Diploma in 2025 and will support Vic Cameron during the New York delivery.

The Kentucky course marks the continuation of a relationship years in the making between Edinburgh Whisky Academy and Moonshine University. Located in the heart of Bourbon country, Moonshine University has become one of America’s most respected centres for distilling education and community-building.

Meanwhile, the London class at WSET School represents a significant milestone for the Academy. Long regarded as global leaders in wine and spirits education, WSET’s invitation to host the Diploma at its flagship London school reflects the growing recognition of Edinburgh Whisky Academy’s specialist approach to whisky education over the past decade.

The announcement follows a series of recent international partnerships and developments for the Academy, including collaboration with Napa Valley Wine Academy to offer the Certificate in Scotch Whisky, and a partnership with The Scotch Malt Whisky Society America, which now provides EWA candidates with a complimentary year’s membership to SMWS USA.

Edinburgh Whisky Academy has also continued to evolve the Diploma programme itself, most recently with the addition of whisky writer and expert Dave Broom’s new World Whiskies module, launched earlier this year within the Online Diploma in Single Malt Whisky.

The Academy has previously delivered successful Diploma programmes across the United States, including online courses in partnership with Lush Life Productions and Moët Hennessy USA for bartenders and hospitality professionals, alongside in-person classes at Kings County Distillery, the New Hampshire Highland Games, and Wizard Academy.

Kirsty McKerrow, Founder & Managing Director of Edinburgh Whisky Academy, said: “Over the last ten years, we’ve worked incredibly hard to build meaningful relationships across the whisky world and wider drinks industry, so announcing these three courses feels genuinely special for us.

“To teach at Moët Hennessy USA, Moonshine University and WSET School London in such quick succession is not only exciting, but also a real reflection of the trust, respect and shared passion that exists within the global whisky community.

“What matters most to us is creating whisky education that is engaging, credible and accessible, whether you’re discovering Scotch for the first time or working in the industry every day. Whisky is constantly changing and we believe whisky education should evolve alongside it.”

Places for all three Diploma in Single Malt Whisky dates are now available to book online.

COURSE DATES & VENUES

26 & 27 October 2026 [7 WTC, New York]
7 World Trade Center, 250 Greenwich St, New York, NY 10007, United States

29 & 30 October 2026 [Moonshine University, Kentucky]

801 S 8th St, Louisville, KY 40203, United States

3 & 4 November [WSET School, London]

39-45 Bermondsey St, London SE1 3XF

BOOKING INFORMATION

Early Bird booking is available until 19 June 2026, offering a guaranteed £200 saving on the standard course fee of £1,015.

BOOKING LINK

ABOUT EDINBURGH WHISKY ACADEMY

Edinburgh Whisky Academy is a leading provider of structured whisky education, delivering globally recognised and QS-certified qualifications to enthusiasts and drinks professionals around the world.

Founded in Edinburgh in 2015, the Academy specialises in accessible, engaging and academically robust whisky education, with courses covering Scotch whisky, Irish whiskey, American Single Malt, gin and sensory appreciation.

Edinburgh Whisky Academy works with Approved Course Providers and industry partners internationally, supporting whisky education across hospitality, retail, distribution and enthusiast communities.

After years of planning, dreaming, and building, the moment is nearly here. Construction at Witchburn Distillery is entering its final phase — the stills have arrived, the building work is underway, and distillation is set to begin within the next few months.

We’re proud to share that Witchburn is the first new distillery to be built in Campbeltown for many decades — a region with a whisky heritage that runs deep. Situated on the former NATO & US Navy SEALs base at RAF Machrihanish, Witchburn is designed to honour that heritage while looking firmly to the future.

One of our proudest achievements is what Witchburn won’t rely on: fossil fuels. We’ve installed an innovative electric-steam boiler that makes Witchburn one of the most sustainable distilleries in the world — and the first of its kind in the UK. With an annual production capacity of 2.7 million litres of pure alcohol, this isn’t a boutique experiment. It’s a serious, forward-thinking operation.

We’ve also designed Witchburn to give our whisky-makers real creative freedom. The distillery supports multiple distilling styles — including the recreation of traditional high-temperature distillation associated with direct-fire stills — and will produce unpeated, lightly peated, and heavily peated spirit from day one.

As we enter this final stretch before production begins, we’re inviting up to 20 individuals to join us as Founding Partners — people who don’t just want to invest in whisky, but want to be woven into the fabric of this distillery from the very start.

In return for a £300,000 commitment, each partner will receive:

• A 1% equity stake in Witchburn Distillery, officially registered in the UK
• An annual allocation of casks
• Multiple cases of exclusive Founders bottlings — available only to shareholders
• Invitations to private distillery events throughout the year
• A permanent place on the Founders’ Wall at Witchburn

The option to sell your stake back to the distillery after five years for £400,000 — or remain a partner for the long term

“This is not simply an investment opportunity. It is a unique chance to become part of a distillery at the very moment it comes to life — to help shape its future, to share in its success, and to carry a piece of Campbeltown’s legacy forward.”

 Alex Springensguth, Co-Founder, Witchburn Distillery

Interested in becoming a Founding Partner?
We’d love to have a conversation.
Get in touch with Alex directly to find out more.

Email

New Breakfast at Whiski Bar

Start your day with our upgraded Full Scottish Breakfast, now featuring a delicious Cumberland sausage and grilled portobello mushroom. Join us for breakfast, lunch, dinner, or evening drinks on the Royal Mile, with live music every night from 10pm. Great food, great whisky, and great atmosphere at Whiski Bar!

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Old Pulteney celebrates 200^th anniversary with limited edition ‘Distillery Exclusive’ whisky

Distillery Open Day celebrations for Wick community also confirmed

In 2026, Old Pulteney single malt Scotch whisky marks a historic milestone: 200 years of distilling on Scotland’s northern coast. As part of the celebrations, The Maritime Malt is today (25^th May) unveiling a new limited-edition Old Pulteney 200^th Anniversary Distillery Exclusive that pays tribute to the whisky’s remote coastal home in Wick, where the elements have shaped its unique character since 1826. 

This 10-year-old single malt honours two centuries of whisky making know-how and an unwavering commitment to industrial craftsmanship. Venturing into new territory for Old Pulteney, this smooth and balanced whisky has been matured in American oak ex-Bourbon casks before further refinement in both ex-Manzanilla and ex-Oloroso casks.

Old Pulteney 200^th Anniversary Distillery Exclusive is a golden-hued whisky that encompasses the unmistakable coastal character of Old Pulteney and its home on the northern Scottish coast. On the nose, notes of vanilla, citrus, spiced dried fruits, polished oak and caramelised pear are lifted by a distinctive saline edge. The palate beautifully combines exquisite flavours of crème caramel, rich vanilla, lemon zest, salted chocolate and cinnamon, culminating in a balanced finish that is both sweet and salty.

Pulteney Distillery Open Day 

Pulteney Distillery has also revealed plans to throw open its historic doors to friends and neighbours in the Wick community on Saturday 20^th June, to ensure they are amongst the first to sample this special new dram and experience the distillery’s newly refreshed Brand Home first hand.

Free of charge and open to anyone with a Wick postcode, guests will be welcomed into the distillery on the day to join the 200^th birthday celebrations – and to enjoy a complimentary welcome highball, a 45 minute tour and a tasting of the new Old Pulteney 200^th Anniversary Distillery Exclusive whisky.  Taking place between 10am and 3pm, local guests can also look forward to live music, canapes and an Old Pulteney goody bag to take home with them.

Coinciding with Wick Harbour Day, numbers will be limited and people are encouraged to visit Old Pulteney’s website for more information about how to sign up and redeem their spot at the event.

Malcolm Waring, Distillery Manager at Pulteney Distillery, commented: ‘Reaching 200 years is a truly significant milestone for Old Pulteney and a proud moment for everyone connected to our distillery, both past and present. For two centuries, the distillery has remained deeply rooted in its coastal home of Wick, with its location and maritime climate playing an integral role in shaping the distinctive character of our whisky. 

‘This special anniversary release is both a celebration of that rich heritage and a reflection of the skill, care and dedication passed down through generations of craftspeople. At the same time, it highlights Old Pulteney’s continued commitment to innovation, exploring new cask influences while staying true to the coastal character that weaves through all our whiskies. 

‘Wick is at the heart of our whisky and we are also very much looking forward to welcoming our neighbours and friends from across the Wick community to our celebrations on the 20^th June. Few whiskies are so entwined with the place where they’re made as Old Pulteney. We want to ensure that our staff, their families and people from across the town have a chance to come together to toast this very special moment in our shared history’.

Sarah Burgess, Master of Whisky Creation at Old Pulteney added: ‘In my role, there are three things I always strive for: to create exceptional whiskies, to ensure every drop embodies the true character of our distillery, and to leave behind treasures for future generations to uncover. 

‘Old Pulteney has long been referred to as the ‘Manzanilla of the North’ so finding whisky laid down by previous generations that had been further matured in ex-Manzanilla casks felt like discovering a hidden gift within our warehouses. 

‘The gentle salinity offered by these casks, enriched by the depth of further refinement in ex-Oloroso casks, has created a whisky that beautifully marries sweetness with our unmistakable coastal character.’

Bottled at 48% ABV, Old Pulteney 200^th Anniversary Distillery Exclusive is priced at £99 and is available from 25^th May 2026 from Old Pulteney’s Brand Home in Wick and to members of Old Pulteney’s mailing list. To purchase a bottle, sign up to Old Pulteney’s mailing list here 

To find our more about the Wick Open Day on 20^th June please click here

www.interbevgroup.com

https://www.oldpulteney.com/ 

www.linkedin.com/company/international-beverage/

About International Beverage

International Beverage is the international arm of Thai Beverage Public Limited Company. The premium spirits company’s portfolio is led by a range of high-quality brands including Old Pulteney single malt Scotch whisky, Hankey Bannister blended Scotch whisky, Caorunn Gin, PRAKAAN single malt whiskies and Phraya Rum from Thailand, Larsen Cognac, and Cardrona spirits and liqueurs.

A certified Great Place to Work, International Beverage’s success is shaped by its 700-strong team based across the business’ network of nine global sites spanning the UK, France, New Zealand, and Greater China following the company’s recent acquisition of Asiaeuro International Beverage (AIB). For more information, please visit www.interbevgroup.com/.

Tasting Notes: Old Pulteney 200^th Anniversary Distillery Exclusive

Colour: Golden.

Notes: Vanilla, bright citrus, spiced dried fruits, polished oak and caramelized pear are lifted by a distinctive saline edge.

Palate: Notes of crème caramel, rich vanilla, lemon zest, salted chocolate and cinnamon pastry come together beautifully.

Finish: Medium finish, balancing a soft sweetness with a maritime saltiness.

ABV: 48%
RRP: £99

About Old Pulteney

For two centuries, on the northern coast of Scotland in Wick, salt-laden winds, maritime resilience, and a steady commitment to craft have shaped Old Pulteney – a remarkable Single Malt Scotch Whisky with an enduring salty character.

Pulteney Distillery was founded in 1826 at the height of Wick’s fishing boom and named after the town’s newly developed ‘Pulteneytown’ area. Accessible mainly by sea, barley for whisky making was shipped in to Wick harbour by boat, and these boats were shipped back out again taking Old Pulteney whisky to the world. 200 years later, Old Pulteney is still made at the same distillery site, where maritime conditions and meticulous cask selection imbue the whisky with an unmistakable taste. Its story is inseparable from the sea and the community, heritage and spirit of the whisky’s remote coastal home.

Old Pulteney’s award-winning core collection includes Harbour, 12 Years Old, Huddart, 15 Years Old, 18 Years Old and 25 Years Old. Recent global awards for Old Pulteney’s core range include:

• A highly coveted Platinum for Old Pulteney 12 Years Old at the 2024 San Francisco World Spirits Competition, plus Double Gold for Old Pulteney Huddart and 15 Years Old, and Gold for Old Pulteney 18 Years Old.
• Gold for Old Pulteney 18 Years Old and Silver for Old Pulteney 12 Years Old at the 2025 World Whiskies Awards.
• Silver for Old Pulteney Huddart, 15 Years Old and 18 Years Old at the 2025 International Wine & Spirit Competition.

THE COUNCIL OF WHISKEY MASTERS Announces Its 2026 Master Examinations in Scotland, New Board Leadership, and Expanded Candidate Support

Pitlochry, Scottish Highlands — The Council of Whiskey Masters has announced that its annual Master Examinations will take place from 6–9 October 2026 at the Atholl Palace Hotel in Pitlochry, Scotland. Approximately 30 advanced candidates will be evaluated for the designations of Master of Scotch, Master of Bourbon, or the globally oriented Master of Whiskey.

The Master Examinations represent the highest level of professional whiskey certification, combining blind sensory evaluation with advanced knowledge of whiskey production, history, and analysis. Candidates participate from around the world after completing structured prerequisite study programs delivered remotely prior to the Master level.

The Council also announced a planned leadership transition. Monique Huston will assume the role of Chairman of the Board, succeeding former Chairmen Bernhard Schäfer, Steve Beal, and Martin Duffy, who all remain actively involved as Chairmen Emeritus and examiners. Huston, a Keeper of the Quaich, is Vice President of Spirits at Winebow, a leading global fine wine and spirits importer.

“I am thrilled and humbled to assume the role of Chairman of the program, raising standards across the whiskey industry through rigorous and credible education,” said Huston. “The opportunity to work with the Council at this level is a unique vantage to drive additional visibility and passion in the global whiskey community.”

The Council of Whiskey Masters comprises an international body of industry leaders, authors, master distillers, and master blenders, also including Rachel Barrie, Dave Broom, Lew Bryson, John Campbell, Alasdair Day, Michael D’Souza, Patricia Dillon, Stefan van Eycken, Andrew Faulkner, Serghios Florides, Nancy Fraley, Michael Fraser Milne, Sébastien Gavillet, Tobias Gorn, Davin deKergommeaux, Charles MacLean, Stephanie Macleod, Joseph Micallef, Ian Millar, Arthur Nägele, Eddie Nara, Fionnán O’Connor, Hans and Becky Offringa, Paul Pacult, Susan Reigler, Clay Risen, Ingvar Ronde, Marcy Rudershausen, Gavin Smith, Matt Strickland, Peggy Noe Stevens, Michael Veach, Andy Watts, and Ian Wisniewski, along with all 40 Master program graduates produced by the Council. These members play an active role in the development of the Council and its candidates.

A significant number of these Council members will serve as examiners and judges during the 2026 examination residency in Pitlochry, with Richard Paterson joining as an additional examiner.

Candidates preparing for the examinations receive structured support, with individualized mentoring by current Masters, and cohort-based tasting and theory preparation led by Adam Edmonsond, plus special intensive sessions delivered by industry legends Paul Pacult, Matt Strickland and Ian Wisniewski.

Edmonsond, a Master of Whiskey, noted: “The level of preparation now available to candidates is exceptional. Practically all past program graduates are involved in the process and are now taking responsibility for the next generation. It is a unique strength of our organization.”

“The Master credential is intended to signify genuine depth of knowledge, advancing the careers of our students based on true merit” said Jörn Kleinhans, Founder of the Council of Whiskey Masters. “All program participants commit to objective mastery across the full scope of whiskey.”

More information on certification pathways and enrollment is available at www.whiskeywasters.org.

What is the Islay Festival?

The Hebridean island of Islay is famous among whisky lovers for its dense concentration of distilleries. A large number of the most recognisable single malt producers in Scotland are crammed onto this small island off the West Coast. The first Islay Festival was in 1986, but it was a very different event to the one we enjoy today. It started out as a celebration of Hebridean culture, with dancing, music, drama, walks around the island, talks about Islay’s history and a single whisky tasting.

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Bruadar launches beekeeping support toolkit to mark World Bee Day with Denrosa Apiaries

Aberargie, Scotland: 19 May 2026 To coincide with World Bee Day (Wednesday, 20th May), Perthshire-based single malt whisky liqueur Bruadar is encouraging Scots to support local beekeepers and bee-friendly initiatives with a new toolkit, while shining a spotlight on the vital role bees play in biodiversity, sustainable farming, and Scotland’s wider ecosystem.

After a surge in beekeeping searches across social media and online, Bruadar and Denrosa Apiaries have launched a ‘Beekeeping Support Toolkit’, encouraging people across Scotland to take small but meaningful actions to support pollinators and local biodiversity.

Bruadar – produced at Aberargie Distillery by Morrison Scotch Whisky Distillers, has a long-term partnership with local beekeepers Denrosa Apiaries, who manage hives on-site at the distillery and produce the honey used within Bruadar liqueur. Together, the collaboration highlights the importance of supporting local honey production and protecting pollinators across Scotland.

As part of the distillery partnership, Denrosa’s bees forage the surrounding Perthshire landscape near the distillery, with the local environment directly influencing the flavour and character of the honey used in Bruadar.

Helen McGregor of Denrosa Apiaries, whose family has been involved in beekeeping since her grandfather started the company post-war in the 1940s, says the partnership is an opportunity to raise greater awareness of the importance of bees in agriculture and everyday life.

“Working with Aberargie Distillery really demonstrates true collaborative working,” said Helen. “We can have bees working the land onsite, and in return producing honey for the distillery. Also, both being family-run businesses is good, and it’s been a way of life for us for a long time.”

According to Scottish Government figures, beekeeping continues to grow across Scotland, with more than 3,000 registered beekeepers now caring for over 40,000 colonies. However, changing weather patterns and habitat loss continue to present challenges for pollinators and those working within the industry.

“The seasons are definitely changing, which is challenging for beekeepers,” Helen explained. “The weather is crucial in beekeeping, like all aspects of agriculture, and we see a changing climate presents more challenges for us.”

“People can help by planting bee-friendly flowers and having wild areas with forage for bees,” said Helen. “There are not only honeybees, but lots of varieties of wild bees that all benefit from being given the right environment to thrive in.”

Helen also believes local honey production offers consumers a stronger connection to provenance and place.

“The bees will only fly up to three miles, so you know the honey they make is right from where the hives are located,” she said. “People do seem to want to know where their products have come from, so nothing better than what has been produced right on your doorstep.”

For Bruadar, the partnership with Denrosa reflects a wider commitment to supporting local producers and celebrating the natural ingredients that make Scottish food and drink unique.

Rebecca Davidson, junior brand manager at Morrison Scotch Whisky Distillers, said: “We’ve worked with Helen and the team at Denrosa Apiaries for the last three years and have seen firsthand how supporting local ecosystems has a direct impact on the environment.

“There’s been a well-documented increase in interest around beekeeping, and with more people becoming curious about how they can support bees in their own communities. Through our new beekeeping toolkit, we wanted to create something practical and accessible that encourages people to take small steps which can collectively make a big difference.

“At Bruadar, honey is at the heart of what we do, so working closely with local beekeepers at Aberargie Distillery has given us a genuine appreciation for the work involved in protecting pollinators and maintaining healthy ecosystems across Scotland.”

Helen added, “Bees are incredibly important to our environment. Their role in pollinating our plants is essential, and to be able to play a part in that is quite amazing.”

The toolkit is available below, via PDF and online via https://www.bruadarliqueur.com

BRUADAR’S BEEKEEPING SUPPORT TOOLKIT

1. Plant Bee-Friendly Flowers

Lavender, foxgloves, wildflowers and flowering herbs all provide valuable food sources for bees and pollinators.

2. Let Wild Areas Grow

Leaving small patches of grass, hedgerows or gardens to grow naturally can create vital habitats and forage areas.

3. Support Local Honey Producers

Buying local honey helps support Scottish beekeepers and sustainable local food production.

4. Reduce Pesticide Use

Avoiding excessive pesticide and chemical use can help protect bees and broader ecosystems.

5. Create Pollinator Habitats

Window boxes, gardens and community spaces can all be adapted to encourage pollinators.

6. Leave Bumblebee Nests Undisturbed

Where safe to do so, allowing wild bees to nest naturally can support local populations.

7. Learn More About Beekeeping

Joining local associations or attending beginner courses can help people better understand bee conservation. The Scottish Beekeepers Association page is a great place to start. 

8. Support Biodiversity Projects

Backing businesses and initiatives focused on sustainability and biodiversity helps create healthier environments for pollinators.

Bruadar’s Beekeeping Support Toolkit can be downloaded via https://www.bruadarliqueur.com

About Bruadar

Bruadar is a handcrafted single malt whisky liqueur infused with honey and sloe berries, made at Aberargie Distillery in Perthshire, Scotland. A modern take on traditional liqueurs, Bruadar blends the richness of Scotch whisky with natural sweetness, offering a smooth and sophisticated spirit with a story rooted in nature.

We do not often send emails like this. But Jim Murray’s Whisky Bible just reviewed our entire current range, and the result is the kind of thing we would feel slightly daft not telling you about directly.

Every whisky we make earned five-star recognition. Our Lightly Peated Cask Strength Aged 7 Years scored 95 out of 100, with Murray calling it “a masterpiece from the far north” and choosing it to open his tasting day for the year. We will take that.

Murray reviewed roughly 4,200 whiskies for this edition of the Bible. The 95-plus tier is reserved for the top 1% – or put another way, Wolfburn Cask Strength is one of the top ten whiskies in the world. Five-star recognition starts at 86, which means every single whisky we currently make is in his top tier. He gets paid by no distillery, including ours. The scores are professional, independent, and earned.

Celebrating 20 Years in Scotch Whisky

A Milestone Worth Celebrating.

Over the past two decades, I’ve had the privilege of helping shape the journey of Douglas Laing & Co., my family business that has remained fiercely independent and committed to Whisky integrity since 1948. It’s been a path defined by passion, patience, and an unwavering belief in doing things the right way.

To mark this moment, I wanted to share a Whisky that feels especially meaningful to me, one from a true family favourite distillery. Old Particular. A Family Favourite Distillery. Velvety fruitcake, treacle toffee and dark chocolate, spiced with nuts, cinnamon and clove.

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World Whisky Day Served by Loch Lomond Group

World Whisky Day is the perfect opportunity to explore whisky in new and inventive ways, unlocking fresh flavours and experiencing your favourite single malts beyond the glass.

Loch Lomond Group is showcasing its multi-award-winning Highland and Campbeltown distilleries Loch Lomond Whiskies and Glen Scotia with two flavour-forward, easy-to-make whisky cocktails to celebrate the occasion.

Loch Lomond Whiskies, based just a few miles from Scotland’s iconic Loch Lomond, is renowned for its elegant fruit, honey, and soft smoke notes, crafted using both traditional Swan-Neck and unique Straight-Neck Stills, and matured in expertly prepared casks from its onsite cooperage.

Glen Scotia, one of only three surviving Campbeltown distilleries, continues to champion centuries-old methods with its small team of experts in original stillrooms and dunnage warehouses, producing distinctive maritime inspired whiskies with big Campbeltown character that have made big waves around the world.

The Turn by Loch Lomond Whiskies

A halfway-style cocktail inspired by the halfway point of a round of golf, ‘The Turn’ is a refreshing serve that celebrates Loch Lomond Whiskies’ long-standing partnership with The Open.

It features Loch Lomond 12 Year Old which showcases the distillery’s signature style, delivering notes of peach and pear, layered with vanilla sweetness and a gentle hint of smoke.

Ingredients:

• 35ml of Loch Lomond 12 Year Old
• Five mint leaves
• Three lime wedges
• Ginger ale or ginger beer

Method:

Fill a tall glass with ice, add Loch Lomond 12 Year Old, the mint leaves and lime wedges and top up with ginger ale or ginger beer.

Loch Lomond 12 Year Old is available HERE

Neptune’s Cargo by Glen Scotia

Inspired by The Neptune, a rum-laden ship seized off Sanda Island in 1769 bringing tropical spirit to Campbeltown’s shores.

It features Glen Scotia Double Cask Rum Finish, an exotic dram for whisky explorers. Matured in American oak casks before being finished in Guyanese demerara rum barrels creates a single malt filled with notes of cooked sugar, molasses and tropical fruits.

Ingredients:

• 50ml of Glen Scotia Double Cask Rum Finish
• 50ml of fresh pineapple juice
• 10ml of fresh lime juice
• 60-80ml of soda water

Method:

Fill a tall glass with ice, pour in Glen Scotia Double Cask Rum Finish, pineapple and lime juice, and top with high-quality soda water. Garnish with pineapple leaf.

Glen Scotia Double Cask  Rum is available HERE

About Loch Lomond Group  

Loch Lomond Group is an independent distiller based in Alexandria and is home to several award-winning brands that are sold in more than 125 countries worldwide. Known for its innovative production methods such as unique straight-neck stills, in-house cooperage and versatile distillation techniques, the group produces a diverse range of single malts, single grains and blends.  

About Loch Lomond Whiskies 

Loch Lomond Whiskies is an award-winning, independent Scotch whisky distiller which has been producing the finest single malt whiskies since 1814. As a Highland malt, it is part of the largest and most diverse whisky-making region in Scotland.

Located only a few miles from the famous loch, the distillery has a whisky-making capability like no other, using a combination of traditional swan-neck and its signature straight-neck-stills, which are unique to Loch Lomond Whiskies. The straight-neck stills give Master Blender Michael Henry greater control over the distillation process, allowing him to carefully manipulate the

flavour profile of each whisky, and providing a signature fruit, honey and soft smoke flavour profile.

Loch Lomond Whiskies is one of only four distillers in Scotland to have its own onsite cooperage, ensuring that barrel repairs and charring are carried out to an exacting standard, so every cask is perfect for maturing whisky.

About Glen Scotia 

Distiller Glen Scotia has been producing single malt whisky in Campbeltown since 1832 and is one of three surviving distilleries in Campbeltown. Producing peated and non-peated whiskies, the distillery still maintains much of its original design, including the stillroom and the dunnage warehouse dating from the 1830s. To this day, the distillery team follow in the footsteps of their founders, using traditional methods, and carefully creating the subtly maritime Campbeltown style the brand has become world-famous for.