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Region: New Zealand Distillery: Pōkeno Age: NAS ABV: 55.8 % Size: 700 ml Pōkeno Distillery is nestled in a warm, misty, humid valley surrounded by volcanic hills from which pure natural spring water is sourced. The Distillery uses some of the finest barley sourced from three family-owned farms in New Zealand's richly fertile South Island. This is what makes Pokeno Whisky so special in addition to a slow fermentation and distillation followed by a careful maturation process in first fill casks. The result is an incredibly rich whisky with notes of citrus combining beautifully with the deep flavours from the PX cask. There is dark chocolate, dried fruit and black forest gateaus with a deep long finish. This is in fact a double wood or a vatting of Single Malt Whiskies fully matured in first fill bourbon barrels and PX Sherry Hogsheads which have then been laid into a PX hogshead for a marrying period of several months to integrate the flavours. Bottled exclusively for Mizunara. https://lnkd.in/gCbBkK89

Peat isn't just for Scottish whisky anymore. Distillers worldwide are experimenting with local peat sources and creating uniquely flavored whiskies that reflect their regional terroir. Macaloney’s Island Distillery in Canada, for example, smokes barley with Washington State peat, resulting in balanced, heather-bonfire notes. Australia’s Limeburners infuses peat smoke through malted grains using Denmark, Australia-sourced peat, yielding floral and subtly smoky flavors. Meanwhile, Mackmyra in Sweden blends local peat with juniper branches for a herbal, campfire-like smoke. These innovative approaches showcase how distillers globally are crafting distinctive peated whiskies, offering a diverse palette of smoky flavors. https://lnkd.in/ezwbJMPz Mackmyra Svensk Whisky #whisky #whiskyadvocate #peatedwhiskies

From whiskeys whose grains they can trace to specific Alberta fields to a wine program that feeds ports, brandies, and grappa, Bridgeland Distillery’s DIY flywheel is gaining momentum. https://lnkd.in/gacDXmx4

Read my newest review of Savage & Cooke Distillery! Savage & Cooke

One of our most popular annual buying guides dropped today: The Best Bourbons for 2024. This year's tasting was led by Tim McKirdy. You can go straight to the list at https://lnkd.in/eFhBH8kV but if you want to know a bit more about our process keep reading... While agave-based distillates remain waiting in the wings, America’s “native spirit” continues to sit comfortably on the United States’ spirits throne. The #bourbon industry administered a $9 billion injection into Kentucky’s economy alone in 2023, and by no means is the Bluegrass State the only major player in the game. Interestingly, though bourbon’s dominance persists, the narratives surrounding the spirit are in a state of flux. The oft-cited claim that Kentucky makes “95 percent of the world’s supply of bourbon” seems even more absurd with every passing year. Meanwhile, craft producers have become a force to be reckoned with, highlighted by the staggering $420 million Gruppo Campari recently paid for a 70 percent stake in Wilderness Trail, valuing the brand and distillery at $600 million a mere 10 years after its inception. And even the fiercest skeptics are changing their attitudes to once-maligned contract distilling, prompted in part by the increasing transparency of those employing the services of third-party producers. Take none of this as an insinuation that legacy producers are resting on their laurels. In fact, as craft distillers continue to play catch up, the biggest names in bourbon have forged ahead, introducing the most exciting innovations in recent years. While we’re guilty of stating this in practically every iteration of this annual list, it certainly seems there’s never been a better time to be a bourbon drinker. While price is completely objective, we understand that “affordability” is not. So this list is not composed solely of the 30 highest-scoring bottles we sampled. It’s a comprehensive editorial roundup showcasing the best bottles at every price. With all that said, here are 30 of the best bourbons at every price point for 2024

The Islay region. 🥃 The whisky island! An island much revered by whisky die-hards and world-renowned for just ONE type of Scotch whisky flavour profile. What is Islay? The Islay region – pronounced EYE-LAH - is named after the island of Islay where all the region’s whisky is produced. It’s one of Scotland’s FIVE legally protected Scotch whisky-producing regions and perhaps one of the most popular. Where is Islay? Known as the Queen of the Hebrides it is the southernmost island of the Inner Hebrides. It’s only 25 miles long, north to south, and only 15 miles long, east to west, with a population of around 3200 people. How many distilleries belong to the Islay region? Currently there are 10 distilleries on Islay: Ardbeg Ardnahoe Distillery Bowmore Dist Bruichladdich Distillery Company Bunnahabhain Caol Ila Kilchoman Distillery Lagavulin Laphroaig Port Ellen - which has only just reopened after being mothballed for 40 years! Any other distilleries set to open? Yes, Elixir Distillers are opening Portintruan Distillery later this year and Ian Macleod and partners set to open Laggan Bay Distillery in 2025. Additionally, Chivas Brothers have announced plans to build an as-yet-unnamed distillery, which will be carbon neutral in its distilling operations from the outset. What is the region known for? The Islay region is world-known for producing PEATED whisky. Most Islay distilleries produce peated whisky by using malted barley that has been dried over a peat fire, EXCEPT for Laphroaig, who infuse their barley with peat smoke BEFORE the drying process. Peat beds are in abundance on the island and indeed all-over northern Scotland. There are few trees, so traditionally peat bricks (cut from the beds) were used as a source of fuel and that tradition continues today. 🪨 What does peated whisky taste like? It has a robust character with a flavour that can be described as smoky, earthy, and often medicinal. Like a late-night beachside campfire - in a glass! 🔥 Should I visit? Yes, it’s almost a MUST if you’re a fan of Scotch whisky, particularly peated whisky. Any festivals I should know about? Yes, Fèis Ìle, or the ISLAY FESTIVAL, is a gathering of Scotch whisky fans from all over the world in the last week of May. This festival is filled with whisky, music and culture. It’s extremely popular with whisky lovers who gravitate to this small island year after year to enjoy the music, and catch up with friends over a dram or two. 🥃 Most of the Islay distilleries will open their doors to welcome guests on different days of the week. Are you a fan of Islay whisky or peated whisky in general? Have you ever visited one of the distilleries on Islay, or do you plan to go this year? Let me know in the comments. 💫 FOLLOW me for more whisky-related insights. 🔗 CONNECT with me if you are interested in whisky content for your brand or business. Please attach a short note and I’ll get back to you asap. #whisky #scotland #scotchwhisky

So here are a few interesting whisky facts for Friday...🤔🥃 Geographical Protection: Scotch whisky can only be produced in Scotland to be legally called "Scotch." It must adhere to strict production guidelines, including aging for a minimum of three years in oak casks. Five Whisky Regions: Scotland has five recognised whisky-producing regions: Speyside, Highlands, Islay, Lowlands, and Campbeltown. Each region is known for distinctive flavour profiles, like the fruity and sweet whiskies from Speyside or the smoky, peaty whiskies from Islay. Peat Influence: Peat is a natural fuel source in Scotland and is often used in the malting process. When peat is burned, its smoke infuses the barley with a distinct earthy, smoky flavour, which is prominent in whiskies from Islay, such as Laphroaig and Ardbeg. Single Malt vs. Blended: Single malt Scotch whisky is made from malted barley at a single distillery, whereas blended Scotch whisky is a mix of single malts from various distilleries and often includes grain whisky. Angel’s Share: During the aging process, about 2% of the whisky evaporates from the cask each year. This loss is referred to as the "Angel's Share. Oldest Distillery: The oldest licensed Scotch whisky distillery is Glenturret, founded in 1763, though distillation in Scotland has been practiced much earlier, with evidence dating back to the late 15th century. World Records: The most expensive bottle of Scotch whisky ever sold was a 1926 Macallan, which fetched over £1.5 million at auction in 2019! No Additives: Scotch whisky is made from water, barley, and yeast, with no artificial additives allowed. Any flavours or colours come solely from the cask aging process. These facts highlight Scotch whisky's rich history, diversity in flavour, and the traditions that have made it world-renowned. #WhiskyFacts #ScotchWhisky #WhiskyRegions #PeatInfluence Contact our whisky experts today to learn more: https://ow.ly/rvcG50TrtAG

Bluegrass Distillers Announces 2024 Release of Award Winning Blue Corn Bourbon Lexington, KY - April 12th, 2024 - Bluegrass Distillers is thrilled to announce the release of its highly anticipated, award-winning Blue Corn Bourbon for 2024. This year, there will be two releases, one in the spring and one in the fall, to meet the overwhelming demand from our long-time fans and visitors. Made of a mash bill of 75% KY grown non-GMO blue corn, 21% wheat, and 4% malted barley, the Spring release features a blend of four 6.5-year-old barrels, resulting in a total of only 825 bottles. Unlike yellow corn, blue corn pulls sweeter and nuttier notes, making for a complex, yet smooth sipping bourbon. This release is highlighted by notes of vanilla, black cherry, buttery croissant, and milk chocolate at a suggested retail price of $80 per bottle. Bottles will be sold exclusively through our tasting rooms, online via Bourbon Outfitter, and distributed throughout Kentucky. There will be a limit of two bottles per person at both Bluegrass locations. "The demand for Blue Corn Bourbon has been unbelievable," said Sam Rock, Founder and Co-Owner of Bluegrass Distillers. "We have been increasing production and growing the corn onsite for the past few years, and we are less than 2 years out from having the product available in larger quantities and more consistently, which is incredibly exciting for us and our customers." About Bluegrass Distillers: Since being founded in Lexington, KY in 2012, Bluegrass Distillers has continued to evolve its craft, constantly pushing boundaries and challenging the status quo through unique mash bills, distillation practices, and barrel finishing techniques. The distillery's latest venture at Elkwood Farm, a 62-acre historic estate in Midway, KY is an expansion of their craft, featuring a 'grain to glass' operation, new 36” column still, expanded bottling line, numerous barrel warehouses, and expanded visitor offerings.

Zooming in on the Distillerie Poisson, started in 1860, the smallest of 5 located on the island of Marie Galante: Distillerie Poisson (Poisson = "fish" in French) makes the brand Pere Labat. The distillery was purchased in 2007 by J.C. Brot, who was born and raised in a family with a long history in Guadeloupe and Marie Galante proper. Culturally, on these islands, making rum is seen as a high achievement and JC always dreamed of being a rhum maker. The distillery employs 17 people and manages about 250 hectares of land, some of which is cultivated with cane that feeds the distillery, while much of the cane is bought from small planters to maintain good relationships with the local Planteurs. Being a French territory, working hours are highly regulated (35hr/week, 5 weeks off per year). The teams is working from 7am to 1pm Mondays to Fridays and 7am to noon on Saturdays. Distillation occurs from Feb to July. The facility is not large or glamorous; it's rusty, it's beat-up, it experiences a lot of daily operational challenges which causes frequent repairs and maintenance issues. Despite these conditions, the distillery continues to produce super high-quality booze, experimenting with aging in various types of casks, including ground cru white Burgundy and Mouton etc... The fermentation process lasts 72 hours and is inoculated. The 2 "Creoles" columns, one from 1955 the other from 1977 are all copper and consist of 15 plates - 11 stripping plates and four concentrating plates. White rhum flows out of the stills at 70.7% alcohol by volume and eventually entering casks at around 63%. The distillery makes about 1,500 liters of booze per day and sells about 40K cases a year (3/4 to the French market, the rest sold internationally). The distillery's operation is deeply intertwined with the local community; some planteurs have scheduled appointments to deliver their cane, other randomly show up. The unpredictable supply of sugar cane from the small local planteurs reflects the totally artisanal nature of its production. The island's hot (temp typically varies between 74 and 95 F) and humid conditions contribute to about 7+% annual evaporation in casks, more than twice the evaporation typical in the Cognac or Armagnac regions of mainland France.

How to bring High End Tequila and High End Bourbon drinkers together: