SCOTCH WHISKY IN 2025

SNIPPETS FOR 2025 IN THE WORLD OF SCOTCH WHISKY

HIGHLAND PARK RELEASES ITS OLDEST AND RAREST SINGLE MALT

Highland Park released on 22 Jan 2025 its oldest and rarest single malt Scotch Whisky, Highland Park 56, created from a never-before-tasted cask from the same line that has produced some of the distillery’s oldest, rarest and most exceptional whiskies.

In 2008, the new Master Whisky Maker of Highland Park, Gordon Motion, came upon ten 1968-vintage casks. The whisky was exceptional, as was Gordon’s vision of the future of these casks – he saw the opportunity to create something truly special. The whisky in these casks was given a second maturation in first-fill sherry-seasoned casks, creating incredible depth and complexity. These casks went on to produce some of Highland Park’s most prized expression.

Just one was reserved for use in the Highland Park 56. Only 170 bottles of Highland Park 56 have been created, priced at $53,500/-

Design inspiration for the 56 comes from Orkney’s distinctive nature, culture and craft that has been evolving on the islands for thousands of years. The Standing Stones of Stenness - a significant site of World Heritage status in Orkney – influences the decanter and presentation case design, exploring humanity’s fingerprint on the islands.

Orkney is a place where time-honoured craft is energised by creativity, but it is also renowned for the ever-present power of nature. It’s that unique natural environment which gives Highland Park its distinctive flavour. Invigorating winds mean trees struggle to grow resulting in heather moorland, influencing its decaying compost to produce distinctive subtle smoke of the local heathered peat.

It has both complexity and vibrancy – even after all these years, the distinctive character of Highland Park’s Orkney heathered-peat stands out. There isn’t the intense woodiness typically expected in a whisky of this age. The 56 has all the complexity and depth of an aged whisky, full of the taste the distinctive, subtle smoke of the Orkney heathered peat which makes this whisky remarkable.

Highland Park 56 marks the second collaboration between John Galvin and Michael Rudak on a Highland Park bottling, having previously worked on the presentation for Highland Park 54. The two set out to tell a story about the human relationship with nature on Orkney, and how this has influenced Highland Park.

If Highland Park 54 was all about how the separated island of Orkney was created and the millennia-old geological make-up of the islands, Highland Park 56 can be seen as a continuation of this history – to explore humanity’s fingerprint on the islands, as well as that dynamic relationship with the land and the use of all the beautiful, natural materials and resources.

THE GLENLIVET LAUNCHES ITS OLDEST EVER PERMANENT EXPRESSION

Glenlivet held the record for aging the oldest single malt Scotch in the world for 80 years. In 1940, Glenlivet Cask 340 was sealed, and it wasn’t reopened for 80 years. In 2020, 250 decanters were filled with the rare whisky, which sold for over $90,000 a bottle. At the time, it was a history-making Scotch, aged longer than any other single malt on the market.

The Glenlivet, the emblematic Speyside single malt Scotch whisky distillery, has revealed its latest addition to its core range: The Glenlivet 40-year-old as the yearlong celebrations wound down into the new year. This release, the oldest permanent expression in the brand’s history, comes at a time when the Scotch whisky industry is grappling with economic pressures and significant tax hikes as reported in my earlier post.

Matured and refined for 40 years, the new single malt scotch whisky was finished in sherry casks from Jerez. More specifically, these were seasoned with a bespoke blend of Oloroso and Pedro Ximénez Sherries, ensuring they would complement the depth and maturity of this single malt whisky. The choice of cask finish and extensive maturation period together pays testament to The Glenlivet’s commitment to quality and craftmanship within whisky making. The whisky was bottled at cask strength, 46.9% ABV un-chill-filtered and in natural colour. It is priced at £4,600/-

This release embodies the trailblazing spirit of The Glenlivet while honouring the foresight of those who began this journey 4 decades ago. The 40 YO is offered in an elongated bottle which is inspired by the brand's original glass silhouette. The brand made sure to take things a step further when designing the packaging as well, which isn’t the usual teal they use for other releases. Instead, they opted to present the single malt in a copper-colored container that's supposed to remind imbibers of the copper stills used to make the Scotch. The bottle, meanwhile, is elegant and straightforward with gold lettering. Additionally, The Glenlivet's specially designed teal encircles a small cameo of the distillery's founder, George Smith.

Tasting Notes:

Nose: Rich and fruity aromas, with notes of homemade strawberry jam and raisins. Luscious dark cherries are complemented by cinnamon, nutmeg and a hint of sweet, toasted oak.
Palate: The whisky offers sweet layers of poached plums and charred orange that progress to yet deeper notes of dark chocolate, braised red apples and sweet liquorice.
Finish: Long, sweet and rich finish with warming spice.

BALLANTINE’S RELEASES CHAPTER 2 40-YO THE WAITING

Multi-award-winning Scotch whisky, Ballantine’s, continues to celebrate its legacy of skilled makers, unveiling the anticipated second chapter of the revered Ballantine’s 40-Year-Old Masterclass Collection: Chapter Two ‘The Waiting’. This second Chapter commends the long and patient Waiting at the heart of the blending journey. And its creator’s recognition that the whisky will be ready when – and only when – time and cask have done their work.

The new Ballantine’s 40-Year-Old Masterclass Collection: Chapter Two ‘The Waiting’, was launched in a celebratory function at the Maison LeCercle lounge in Gangnam, Seoul, hosted by Pernod Ricard Korea, on 27 November. The venue was selected in recognition of the stats that show Korea Duty Free as Numero Uno in the sale of the Ballantine’s brand.

BACKGROUND: The brand is named after the five Master Blenders who spent their lifetime in bringing Ballantine’s to where it is, on top of the world, the bestseller in Europe and second to the Johnnie Walker series globally. Chapter One, The Remembering, was released in 2023. Chapters Three and Four are expected to be released in 2025 and 2026 respectively, with Chapter Five coming in 2027, marking Ballantine’s 200th anniversary.

THE FIVE PIONEERS: The story starts with its founder GeorgeBallantine – an 1808-born Scottish grocer who also blended teas for a living and from 1822, was an apprentice for the next five years to Andrew Hunter, an Edinburgh grocer and dealer in wines and spirits. At the age of 19 in 1827, using his humble savings, he opened his first grocery store in Edinburgh's Cowgate. Upon realising the whisky he was buying wasn’t up to scratch, and ever the entrepreneur, George began blending his own whiskies. George was a True Character who followed his own path, and it’s this desire that propelled his whisky to stardom. George later shared his whisky blending expertise with his sons George II, Archibald and Daniel, as well as his grandson, George III.

In 1895, Ballantine & Son was awarded with a Royal Warrant from Queen Victoria, the ultimate endorsement of the company’s prestigious reputation. The Ballantine’s family first blended Finest in 1910, and it still stands as the oldest recipe in the current range. Finest is still the most popular in our range, proof that quality lasts the test of time.

The next master blender was yet another George, although not related to the Ballantine family. He inherited the job in 1937, after WWI and 13 years of Prohibition, so found himself with barrel upon barrel of matured whisky. George Robertson created the world’s first (and to this day most rewarded) 17 year old Scotch and the prestigious Ballantine’s 30.

Starting 1959, Jack Goudy carried on the tradition of producing excellence with the introduction of the 12 year old blend. He also trained up two future master blenders, making sure the quality of Ballantine’s would continue for years to come. Jack taught them the importance of sourcing the best scotch and maturing it in the best American oak. Casks of American oak have arrived every year since, maintaining that same high quality and flavour.

The first of Goudy’s prodigies was Robert Hicks, a perfectionist in the world of whisky. He worked with Jack for 24 years before taking on the role of master blender in 1994 and was renowned for having one of the best noses when it came to smelling whisky. The current master blender and the second of Goudy’s prodigies, Sandy Hyslop drives innovation on Ballantine’s. As the most prolific of the master blenders, he brought new whisky tastes to the market like Ballantine’s Brasil and Ballantine’s 7 Bourbon Finish. Hyslop also added Ballantine’s 40 to the family, the oldest expression ever in the range and something that he is particularly proud of.

THE WHISKY: Chapter Two ‘The Waiting’ is inspired by an essential ingredient in whisky making: patience, which is particularly important when creating a high age statement scotch. Master Blender, Sandy Hyslop, drew on his experiences as an apprentice under former Master Blender, Jack Goudy who had laid down the casks that have been used to create the 40 year old blend, with the whisky being matured in American oak casks for four decades. The resulting whisky, bottled at cask strength 45.4% ABV, is an opulent and complex whisky, with smooth sweet tones and a hint of gentle smoke, according to the official press release.

Only 108 bottles of the 40-year-old blend have been produced. They are now available at global specialist retailers for an RRP of $12,000. Each bottle of this Chapter is presented with individual numbers, which, in turn, are housed in a sleek presentation box. Scottish artist, Kyla McCallum created a 3D paper art piece for the inside of the box, which each chapter featuring a different design.

OFFICIAL TASTING NOTES:

Colour: Deep amber gold.
Nose: Incredibly rich and fruity: bursting with flavours of fresh apricot, caramelised figs, Seville orange marmalade and charred pineapple. This intertwines with cinnamon, ginger spice and sweet, nutty oak.
Palate: This whisky is rich and complex to taste: spiced red apples, homemade blackcurrant jam and juicy, dark cherries combine with notes of lavish toffee, dark chocolate, and warming clove spice.
Finish: Enduring, with a slightly dry complexity. Perfectly balanced.

BROWN FORMAN HIT BY DOWNTURN IN SCOTCH MARKET

Brown-Forman has been busy making itself a more international company but its home market remains a significant part of the business. Given the sluggish state of the US spirits category and the possible threat of a tariff war sparked by the new Trump administration which rarely stops to think before acting, it would be logical to see Brown-Forman’s shake-up as a sign the company’s management is downbeat about the months ahead.

Glenglassaugh To Share Production with BenRiach

Brown-Forman has confirmed it is pausing production at its Glenglassaugh Distillery during a challenging time for the Scotch whisky industry. The distillery was founded in 1875, closed in 1986, revived by the Scaent Group in 2008 and acquired by BenRiach Distillery in 2013 and became part of Brown-Forman’s portfolio in 2016. In its most recent financial results, it revealed its ‘rest of whisky’ portfolio, which includes both Glenglassaugh and BenRiach, had plunged by 22%.

Brown-Forman’s official position is that Glenglassaugh Distillery is not shutting down, but implementing a shared production model with BenRiach, which will involve periods of production alongside occasional silent seasons, as has been the case traditionally. This allows the owners to optimise resources and expertise across both distilleries.

The shared production model at Glenglassaugh aligns with Brown-Forman’s broader operational restructuring, announced in January 2025, which includes a 12% reduction in its global workforce affecting approximately 650 of its 5,400 employees worldwide. The company has committed to providing comprehensive transition support, including severance and outplacement services for departing staff.

Resource sharing between Scottish distilleries is not unprecedented. Brown-Forman already employs this approach with Master Blender Rachel Barrie, who oversees whisky creation across their Scottish single malt portfolio. The extension of this model to production staff represents a natural evolution of operational efficiency measures.

Similar production strategies exist elsewhere in the industry. Glenfarclas, for example, maintains its traditional summer silent season, demonstrating how historical practices can align with modern operational efficiency. These approaches help distilleries optimize resources while maintaining product quality and meeting market demand.

The decision comes amid shifting market conditions in the whisky industry. While consumer confidence shows signs of recovery, spending patterns remain below pre-2021 levels, prompting producers to adjust operations accordingly while maintaining production capabilities for future growth.

After Brown-Forman acquired all three distilleries, they started revamping and re-releasing their whisky lineups over the course of the past ten years. The Glenglassaugh core range was relaunched in 2023 with three new expressions-the 12 YO, Portsoy, and Sandend-and last spring, the ultra-aged (and ultra-expensive) Serpentine Coastal Cask Collection. The brand’s previous core range – Revival, Evolution and Torfa – has been discontinued and the whiskies are no longer being bottled.

Bottled at 45% ABV, the flagship 12-year-old bottling is said to embody the brand’s ‘signature coastal style’. It was matured in Bourbon, Sherry and red wine casks and provides a nose of ripe apricot, figs and vanilla, with flavours of pistachio, dates, sweet fig, morello cherry and whipped cream. RRP £50 (US$63).

The Sandend single malt was inspired by the crescent beach of Sandend Bay, and matured in Bourbon, Sherry and manzanilla casks. The 50.5% ABV bottling has an aroma of ‘soft buttery vanilla ice cream drenched in tropical fruit, with chocolate and a touch of sea salt’. Flavours of salted caramel follow on the palate with hints of pineapple, cherry and grapefruit. RRP £55 (US$70).

The ‘richly peated’ Portsoy whisky (49.1% ABV) was inspired by the neighbouring harbour village of the same name. Matured in Sherry, Bourbon and Port casks, the single malt carries notes of maritime, tropical fruit, Sherried dark soy, liquorice and sea kelp on the nose, alongside flavours of dark chocolate, fermented soy and charred mango, with treacle and sea salt. RRP £60 (US$76).

The Serpentine Coastal Cask Collection

When the distillery was reawakened in 2008, after a near twenty year period of closure, a rare collection of casks were discovered in its coastal warehouses. Chosen by Master Blender Rachel Barrie, each cask selected for The Serpentine Coastal Cask Collection offers a unique and exceptional sensory experience, speaking to the interplay between the natural environment, the fine wood of the cask and the hands of time.

Serpentine Coastal Cask #1863

Age: 48 YO ABV 46.1%

Cask Type: Aleatico Red Wine Barrique

Colour: Rouge Bronze

Nose: Enticing waves of soft blueberry, peach and tamarind on a base of meringue and gently salted pistachio cream

Finish: An infusion of passion fruit and sea salt

Serpentine Coastal Cask #5640

Age: 49 YO ABV: 42.1%

Cask Type: Bourbon Barrel

Colour: Medallion gold

Nose: Exotic fruit elixir with guava, white peach and coconut cream carried on a sultry gorse-infused ocean breeze

Taste: Silken waves of tropical sun-drenched fruit envelope the palate in a papaya, passion fruit and guava caress

Finish: Salty with mixed fruit melange

Serpentine Coastal Cask #1723

Age: 51 YO ABV 44.2%

Cask Type: Oloroso Puncheon

Colour: Molten bronze

Nose: Sun-dried raisin, blood orange preserve and maraschino cherry, with sandalwood, spiced vetiver and sea salt

Taste: Enveloping waves of raisin balsamic, blackberry juice and salted treacle infused with orange

Finish: Sloe syrup 

CHIVAS REGAL RELEASES SMOKY NEW EXTRA

What is not generally known is that the Chivas Brothers company came into being only in 1857, when John Chivas joined his elder brother James in his grocery, wine shop and luxury goods emporium in Aberdeen. Moreover, no member of the Chivas Family was or is connected with the Pernod Ricard owned Chivas Regal brand, which debuted its first two premium Blended Scotch whiskies in the booming luxury whisky market in the USA; the 25 YO in 1909 and the 12 YO in 1939, both in green bottles.

In the latest addition to the Extra range, blended Scotch whisky brand Chivas Regal has unveiled the Chivas Regal Extra Smoky Cask Selection launched in November 2024. The expression combines the Chivas Regal house style with gentle and smooth smoke.

Chivas Regal Extra Smoky Cask Selection is the latest expression to be released from the iconic blended Scotch, combining the richness of the traditional Chivas Regal house style with the gentle taste of smooth smoke. In the latest addition to the Extra range, the Chivas Regal Extra Smoky Cask Selection was launched in November 2024., this new blend has been selectively finished in smoky whisky casks previously housing peated whisky, bringing additional depth and flavour to the renowned Chivas Regal Extra range.

By driving the idea of adding ‘extra’ flavour to Chivas Regal whiskies through new and exciting extra cask finishes, Chivas Brothers are responding to consumer demand and exploring new flavour profiles in Scotch. The deep and rich notes in their latest expression bring a new and sophisticated edge to the Chivas Regal Extra range, offering whisky lovers a smooth and smoky tasting experience.

Chivas Regal has always used smoky casks as part of the Chivas Regal blend. However, where the standard expression carries very subtle smoky notes, this new release takes the notes to a new level. The blend was finished in specially selected smoky casks that had previously been used to mature peated whisky, imparting a distinctive smoky flavour that perfectly complements the smooth and sippable nature of Chivas Regal Scotch.

The resulting blended Scotch whisky, again a 40% ABV expression, boasts aromas of spiced apples and roasted chestnuts followed by cranberries, sweet caramel, and gingerbread on the palate. The whisky ends with star anise and bonfire smoke.

The packaging of Chivas Regal Extra Smoky Cask Selection is specifically designed to reflect the smoky hues of the blend, featuring charcoal colouring and golden flowing lines throughout. These elements are intertwined with the classic Chivas Regal shield and crossed spears, symbolising protection and loyalty, reflecting the brotherhood of James and John Chivas, whose entrepreneurial spirit set the groundwork for the world’s first luxury whisky.

Chivas Regal Extra Smoky Cask Selection joins four other unique expressions in the Chivas Regal Extra range, each carefully crafted with a distinct flavour profile imparted from casks such as Irish Whiskey, Tequila, Rum and Oloroso Sherry.  

 

1824-2024 BICENTENARY CELEBRATIONS

 200 YEAR CELEBRATORY RELEASES

The Scotch industry had much to celebrate in 2024, despite being stuck in situations that were not the best for the industry due governmental decisions. The UK Treasury has experienced significant decline in revenue since a 10.1% hike in excise duty on Scotch whisky and other spirits in August 2023. The picture is rather bleak when it comes to the numbers, what with exports dropping by 18% in the first half of 2024 vis-a-vis the same period in 2023. Figures reveal a £225 million reduction in spirits duty revenue in that period equating to approximately £500,000 per day in lost income. The Scotch Whisky Association (SWA), which has long warned against the impact of high tax rates on both consumer demand and government revenue, criticised the tax increase, describing it as a barrier to growth for one of the UK’s most successful export industries and believes there is pressure on consumer spending. But the tide seems to be turning.

I say so because a growing perception of evolution and optimism for Scotland’s whisky industry is becoming evident, with distilleries large and small, new and old, benefiting from strengthening global demand, innovative production techniques, and an over-tight regulatory framework relaxing its grip. Exports have started to climb, new distilleries are opening their doors, and consumers are showing an ever-growing enthusiasm for authentic, carefully crafted Scotch.

Pessimism is being overtaken by renewed optimism. Burgeoning interest in premium and ultra-premium expressions—from limited-edition single malts to rare cask finishes—has attracted connoisseurs willing to pay for integrity, authenticity and quality. This shifting consumer palate has encouraged experimentation; once seen as strait-jacketed, the industry is now exploring cask innovation, new yeast strains, and even collaborations with producers of other spirits to introduce subtle but exciting flavours.

Within Scotland, a new wave of boutique distilleries—such as those in the Lowlands and on remote islands—has emerged, many powered by sustainable energy sources and community-supported business models. Long-established names are revamping their visitor experiences, upgrading their innards with cutting-edge technology, and investing in older stocks to meet future demand. Artificial Intelligence is making its presence felt. Today’s market seems both refreshingly modern yet deferential to traditions of yore.

Upwardly mobile India remains a bright spot, with double-digit growth in the first half of the year – despite the current 150% tariff on bottled-in-Scotland whisky. India is Scotch whisky’s largest export territory by volume, and the SWA hopes the new UK government will pick up negotiations on a trade deal. But then, Indian single malt brands like Rampur from Radico Khaitan, Indri from Picadilly Industries, Gianchand from Dewansons, Amrut and Paul John among others have broken into the segment which was dominated by imported Scotch whisky. In 2023, Indian single malts accounted for nearly 53 per cent of total sales, scoring over global brands such as Glenlivet, Macallan, Lagavulin, Glenfiddich, and Talisker in the 'local' market, where the ASP (average selling price) is going up.

Moreover, homegrown Indian liquor makers are mulling approaching India’s food & beverages regulator for a separate standard for the Indian single malt whisky that is rapidly scaling with the ongoing trend of premiumisation and has won several prestigious international awards. This will help maintain the sanctity and reputation of Indian single malt whisky—now exported to 60 countries. The sale of Indian single malt whisky is rising in high double digits in the country—the world's largest whisky market.

Data from Euromonitor International is promising for Scotch whisky, however, a faint silver lining. It estimates that global sales will pick up and reach volumes to increase to 101.4m cases in 2024 and to 103.4m in 2025. Figures for 2024 will trickle in by April 2025. The UK’s double-digit duty rise, announced in the October budget, is less promising for the sector. Scotch whisky producers already face the highest tax burden in the G7, and have been put at a further competitive disadvantage. This tax discrimination must be addressed by the UK government to give the Scotch whisky industry a boost if it is to make progress in a global market that is projected to expand to unprecedented levels.

THE GLOBAL WHISKY MARKET

IWSR’s Status Spirits Report 2024, which analysed spirits priced over US$100, discovered that Scotch is now the number-one status spirit. The category overtook Cognac for the first time after growing by 17%. This reflects a global trend towards products with intrinsic value – icons of craft, provenance, quality – attributes that speak to everything Scotch stands for.

THE BRIGHT SIDE

As is widely known, illicit distilling ran rampant in Ireland and Scotland from well before taxmaster Cromwell’s time right up to 1823, when the Duke of Gordon prevailed upon the powers that were, particularly King Henry, to permit licensed distilling. The appropriate Excise Act was passed in 1823 and the first licence after the passage of the Act is said to have been given to Jane Macgregor of the now-closed Littlemill Distillery. But it was George Smith, of Upper Drumin, Glenlivet who also got his licence for distilling whisky under the new law in 2023 who produced the first legal whisky to reach the market in 1824. He became the immediate target of illegal distillers who saw him as a rogue sell-out, and tales of his derring-do and flintlock duelling pistols abound.

Approximately 167 licensed distilleries were reportedly registered in 1824, which increased to 264 by 1826 - almost twice the number in operation today. As it happens, only six of the 167 registered distilleries still exist today. Along with Glenlivet, five other distilleries celebrated their bicentenary in 2024: Macallan, Balmenach, Cardhu, Fettercairn and Miltonduff. Balmenach did not release any whisky in 2024 as it is dedicated to producing fillings for blends.

GLENLIVET

To celebrate its bicentenary, The Glenlivet distillery released towards end September 2024 its oldest whisky to date, the Eternal Collection First Edition 55-year-old, in collaboration with computational architect Michael Hansmeyer. The whisky was aged in a seasoned Sherry cask for 55 years, resulting in a ‘complex flavour profile and astonishingly long finish’.

The 55-year-old is limited to only 100 spherical decanters, which sit in a sculpture crafted by Hansmeyer that takes inspiration from the home of The Glenlivet. The art piece, made using contemporary modelling through computer programming, features hand-sculpted jesmonite and rose-gold plating.

As reported earlier, the 55-year-old single malt is the first edition in The Glenlivet Eternal Collection, a new range of old and rare whiskies that will be released annually. All future releases, each taken from a single cask, will be aged for one additional year and be accompanied by an original artwork crafted by a new artist. This edition is bottled at 42.2% ABV is available at The Whisky Exchange for €50,000 (US$55,900/£41,800). Earlier this year, The Glenlivet partnered with The Whisky Exchange to offer a collection of 50-year-old whiskies.

MACALLAN

In 1824, Alexander Reid, founder of The Macallan, formerly known as The Elchies Distillery, one of the original farm distilleries of Speyside, obtained or was forced to obtain a licence to distill and produced the first batch of whisky in his ‘curiously small stills’ in Speyside. To mark the bicentennial milestone, The Macallan has gone full bore, unveiling its ‘200 Years Young’ campaign with a logo and an evolved identity to recognise the brand’s illustrious past and a celebration of the future. After its foray into an exclusive sensory theatrical experience created in partnership with Cirque du Soleil through May 2024, called Spirit, The Macallan has collaborated with acclaimed Spanish restaurant El Celler de Can Roca to launch a permanent dining experience, TimeSpirit, at The Macallan Estate. This is the Spanish restaurant’s first dining concept outside of Spain, and will offer diners a nine-course tasting menu within a 30-seat dining room.

The Macallan then revealed two new whiskies as part of its Time: Space Collection, including the world’s oldest single malt. As part of its ‘200 Years Young’ celebrations, The Macallan has released the Time: Space Collection – two new editions that embody the brand’s concept of time transit via whisky mastery. Both releases are presented in custom-made vessels crafted using ‘cutting edge’ technology embedded in ancient craftsmanship.

Time: Space: The first release, Time: Space, is a twin chamber container that includes the oldest whisky released by The Macallan at 84 years, which is accommodated in the outer chamber, thereby portraying the bygone era. This expression has been aged in two casks: a first fill American oak butt and a second fill European oak butt –seasoned with Sherry in Jerez de la Frontera and finally matured at home.

Bottled at 43.4% ABV, the 84 year creation has a rich natural colour, projecting ‘exceptional depth’ as well as richness and full, long-lasting flavour exclusive to this rare, aged single malt Scotch whisky. The twin central chamber holds a five-year-old second single malt, the first from the Macallan’s new distillery – a 2018 vintage. The container housing the whisky is set in an oak sculpture resolutely designed to emphasise the 100% natural colour of the whisky. Alternate layers of American and European oak were chosen to house the display sculpture, in deference to the brand’s commitment to Sherry seasoned oak casks.

With only 200 in existence, one for each year of The Macallan’s History, this dual expression is said to capture the essence of time travel, the masterly creation may be bought only by invitation, with price revealed only on application.

Time: Space Mastery—In continuation of the theme, the second release, called Time: Space Mastery, is a distinctive single malt boasting levels of complexity that focus the projection of 200 years of the brand’s history. This expression features whiskies aged in 14 separate cask types, thereby creating levels of complexity in fresh depths of fragrance, feel and flavour. With whisky from the extent of The Macallan’s vast inventory, the expression includes distinct influences from European and American oak sherry-seasoned casks, American oak Bourbon casks, and the distillery’s superb refill casks.

The whisky is housed in a crafted circular vessel describing the circle of life and the continuous journey from ancient times to the future. In contrast to the subtlety of the exterior, the presentation case ‘bursts to life’ with a vibrant red colour – synonymous with The Macallan – and 200 porcupine spikes, for the brand’s bicentennial year, a likeness of how nature guards what is most favorite and fragile, utilising old methods established eons ago by the Japanese art of origami.

Time: Space Mastery may be purchased directly from The Macallan subject to availability and location, as well as via The Macallan Society Ballot in the UK and Europe. The release of Time: Space Collection is accompanied by a global marketing campaign, leading with two films that take audiences on a journey through a spike-laden world where time flows and nature protects what is most precious. The two distinct stories highlight The Macallan’s connection to nature through different characters, animals and plants.

Rounding Off 2024 With A Third

The Macallan A Night On Earth - Jerez is another impressive limited edition bottling from the 'A Night On Earth' series which this time takes us to the homeland of sherry itself: Jerez de la Frontera, not unexpectedly releasing a single malt Scotch whisky that champions this connection. This unveiling marks the third release in the brand’s A Night on Earth Series, and rounds off a year of ‘exceptional’ bicentennial celebrations.

The new single malt is inspired by southern Spanish traditions and was matured in a combination of European and American Sherry-seasoned oak casks, produced to The Macallan’s ‘exacting’ specifications. The combination delivers a richness and sweetness on the palate, inspired by the Spanish custom of eating 12 grapes before the start of the New Year, as well as the traditional Jerez pastry, pestiños.

Jerez de la Frontera, the home of Sherry wine not only plays a crucial role in The Macallan’s past, but also present and future. A combination of European and American Sherry-seasoned casks has enabled The Macallan to capture the flavours, traditions and memories of New Year. The Macallan collaborated with artist María Melero, a native of Jerez, to create the distinctive designs that adorn the release. The outer design features a crimson sky and a vivid sunset with Sherry wine vineyards, as well as roses that grow in the vineyards and, upon opening, consumers will find a display of ‘azulejos’– traditional Jerez wall tiles – all featuring icons representing celebrations and meaningful moments for the pair. The inner packaging continues to tell this story, with grapes from the Jerez vineyards pictured throughout.

FETTERCAIRN

To celebrate its 200th anniversary, Whyte & Mackay-owned distillery Fettercairn has created a collection of six single malts with a total cost of £100,000. Only 10 sets of the collection were made and has a combined age of 200 years.

The range is comprised of a 60-year-old single malt, a 49-year-old, a 35-year-old, a 28-year-old, a 25-year-old and a 3-year-old.

The 60 YO, which is the oldest release from Fettercairn to date, was distilled in 1964, the year distillery manager Stewart Walker was born. Similarly, each bottle signifies a specific landmark event, including the final and youngest single malt in the collection, the three YO, distilled in 2021, coinciding with the launch of the Scottish Oak Programme. The initiative aims to create a circular economy for locally grown oak and includes the planting of the Fettercairn Forest, which will eventually create oak to be used in Fettercairn casks.

The whiskies are presented in handcrafted Scottish oak cabinets and feature brass, copper and patina as a nod to the distillery’s cooling ring. Each bottle sits on a coaster that depicts the whisky’s tasting notes. This exquisite cabinet housing a very special collection also accommodates two centuries of imaginative whisky making while celebrating Fettercairn’s values and ethos – to do things differently, ask ‘what if’ and adopt a philosophy of ‘purposeful invention’.

The Fettercairn 200th Anniversary Collection was available from September for £100,000 (US$127,640) in select regions, including Taiwan, Singapore, the UK, France and Canada.

The 1964  60  YO  ABV  40.7%

Aged 49 years in ex-bourbon barrels and then 11 years in a single Palo Cortado Sherry butt, the 60-Year-Old is the oldest release to date from Fettercairn. This was distilled when barley was still malted on site, the distillery only housed one set of stills and marks the year of birth of distillery manager Stewart Walker, who has been with them for 35 years. 

Colour – Bronzed gold richness, flecked with mahogany.
Taste – Gentle hints of seared pineapple and caramelised fruit, married with a soft medley of raisins, dried prunes, and mellow wood spices.
Finish – An orchestration of Brazil nuts, bergamot, light cacao and clove.

The 1973  49 YO  ABV  41.4%

Aged in first fill ex-bourbon barrels, Tawny Port casks and ex-bourbon barrels again, the 49-year-old marks the building of Warehouse 14, its much-feted last dunnage dunnage warehouse at Fettercairn. This project was a real commitment to the future during a turbulent time for the industry.

Colour – Bronze with deep red notes.
Taste – Rich cacao and dark berries, blackcurrant and raspberry are entwined with traces of Madagascan vanilla, guava, and plum.
Finish – A huge floral finish of cherries, sweet balsamic and baking spices.

The 1988  35YO  ABV 51.4%

The Oloroso Sherry Butt matured 35-year-old marks the year of retirement of Fettercairn’s longest distillery manager, Douglas Cooper, who was part of the team who introduced their copper cooling ring and went on to become the distillery’s main stay. Along with then distillery manager Alistair Menzies, he asked ‘what if’ there was a way to create a lighter spirit. To this day, Fettercairn’s unique tropical house style is achieved by drenching the stills in fresh mountain water.

Colour – Deep amber.
Taste – Rich passion fruit and a balance of fine and dark cacao.
Finish – Aromatic spices, including cassia and nutmeg.

The 1995  28  YO  ABV  46.8%

This completely unique 28-year-old has been a passion project for Gregg Glass, who has nurtured this perfect embodiment of his cask selection philosophy for creating a spirit of true distinction. He has personally overseen this whisky, nurturing it to achieve the desired flavour.

Colour – Burnished gold with hazel traces.
Taste – Golden syrup and poached strawberries, sultanas and warm apricot tart. Light and aromatic citrus is balanced by cassia bark.
Finish – Raspberry compote, light cacao and green tea, with soft wood spice.

The 1998  25  YO  ABV  55.6%

Their whisky’s character owes a lot to their unique distillation process, always seeking ways to create a purer expression of their spirit. After distillation, the casks are tucked away to rest and mature in one of their 14 dunnage warehouses. In this product, the new make is aged 12 years in first-fill ex-bourbon barrels and the remainder in an ex-Cognac cask; this completely unique 25-year-old embodies the spirit of discovery. A perfectly balanced representation of Fettercairn’s tropical house style, this whisky showcases what’s possible with ex-cognac casks.

Colour – Shimmering gold leaf.
Taste – Lychee and passion fruit, alongside myriad orchard fruits and sweet patisserie notes.
Finish – Blossom honey and candied oranges lead to cacao, vanilla and apricot.

The 2021  3  YO  ABV  60.8%

Matured in a heavily toasted new Scottish oak cask, their youngest ever whisky at three years of age, a magnificent creation that marks the launch of the award-winning Scottish Oak Project and commitment to the circular economy. Filled at 63.5% at the outset, this cask-strength whisky has lost just under 2.7% alcohol in the intervening three years.

Colour – Deep ruby.
Taste – Ripe pineapple enhanced by dark berry fruits, fresh strawberry, red liquorice and notes of cacao.
Finish – Dark cherries, gently roasted coffee, Madagascan vanilla and soft baking spices.

CARDHU

Cardhu distillery in Speyside is, upon arriving at it, like many others in the area. There are beautiful stone buildings, a large forecourt, a visitor’s centre, stills, washbacks, casks… the things one would expect to find at any whisky-making outpost in the region. But it has a most curious and unique history. It is when you pierce below its surface to understand more of its past that you realise this was no ordinary distillery. The history of Cardhu is forever entangled with the stories of two of the sharpest, most inventive and strong-willed women in Scotland’s early whisky narrative: Helen and Elizabeth Cumming. The former laid the foundations for success while the latter built on those and took Cardhu to being one of the most important in the region.

To celebrate its 200th anniversary, Cardhu remembered its difficult early days in debuting a 12-year-old single malt on International Women’s Day.

In memory of Cardhu’s ‘original female pioneers’, the packaging also features an image of Helen waving a red flag, which she used to signal for neighbours to hide their illicit stills from the approaching authorities. The release panel consisted of Diageo whisky specialist Eve Murphy, Cardhu distillery manager Roselyn Burnett and Diageo archivist Jo McKerchar, all ladies distinguished in the field of Scotch Whisky.

The 12-year-old Cardhu single malt is bottled at 40% ABV and retails for £58 (US$74). The team at Cardhu worked hard to make the 200-year anniversary bottle something that speaks to the inspiring example that Helen and Elizabeth set two centuries ago. Never afraid to test boundaries, the women who were, and remain a huge part of Cardhu have once again achieved something special with this beautiful red wine cask edition.

The expression is the first from the distillery to have been matured exclusively in ex-wine casks, which provide ‘fresh berries and blackcurrants’ on the nose, while the palate offers ‘cinnamon spice, demerara sugar and dark chocolate’.

Cardhu has a history of pioneering women at its forefront, something unheard of when the distillery began 200 years ago. It took innovation and courage to go against the grain in the way the Cumming family did, and with this in their heritage it was only right they did something bold to celebrate such an anniversary. As a perfect example of the Speyside style of whisky, it was exciting work for their blending and distilling experts to create an adapted iteration of what people expect from the distillery, while perfecting the liquid to ensure it retains those classic notes which people look for from Cardhu.

 MILTONDUFF

To celebrate its 200th anniversary, Speyside-based distillery Miltonduff, known for being part of many great blended Scotch whiskies, including Ballantine’s, released its oldest single malt – a 41-year-old whisky matured in Sherry oak casks, which was distilled in 1982, through Duncan Taylor. Described as ‘rich and full-bodied’, the 41-year-old whisky carries fruit notes and creamy overtones.

Miltonduff single malts have rarely been seen since the 1980s. In 2005, the distillery was sold and is currently undergoing an extensive upgrade. Despite being a relative unknown, Miltonduff is the second-largest whisky distillery in the Chivas group — its output of about 5 million litres per year is second only to The Glenlivet.

Miltonduff was, briefly, part of Allied Distiller’s Caledonian Malts range (alongside Laphroaig, Tormore, Scapa and Glendronach) but other than a limited edition 18-year-old cask strength bottling and a 15-year-old single malt in 2017 under the Ballantine’s brand, no official releases have taken place under Chivas Brothers' ownership.

 

 

RAMPUR ADDS MORE GOLD MEDALS

 RAMPUR STEALS THE SHOW

THE FIFTY BEST WORLD WHISKY TASTING

In recent years, Indian single malt brands like Rampur from Radico Khaitan, Indri from Picadilly Industries, Gianchand from Dewansons, Amrut and Paul John among others have broken into the segment which was dominated by imported Scotch whisky. In 2023, Indian single malts accounted for nearly 53 per cent of total sales, scoring over global brands such as Glenlivet, Macallan, Lagavulin, Glenfiddich, and Talisker in the 'local' market, where the ASP (average selling price) is going up.

Homegrown Indian liquor makers are mulling approaching food & beverages regulator FSSAI for a separate standard for the Indian single malt whisky that is rapidly scaling with the ongoing trend of premiumisation and has won several prestigious international awards. This will help maintain the sanctity and reputation of Indian single malt whisky—now exported to 60 countries. The sale of Indian single malt whisky is rising in high double digits in the country—the world's largest whisky market.

Consider the recent World Whisky competition. Renowned for its dedication to excellence, Radico Khaitan, the parent company of Rampur Distillery, saw its creations shine on the global stage as Rampur Barrel Blush Indian Single Malt Whisky won a prestigious Double Gold medal and Rampur Sangam World Malt Whisky won an esteemed Gold medal.

The accolades highlight Rampur's dedication to producing world-class whiskies that blend India's rich heritage with a spirit of innovation. Both expressions impressed the judges with their distinctive tasting profiles, showcasing the diversity and creativity that define India's whisky-making legacy. These exceptional profiles are the result of meticulous craftsmanship, influenced by India's distinctive climate and terroir. Combined, the accolades celebrate Rampur's ability to seamlessly integrate tradition with modern techniques, enhancing the global perception of Indian whiskies and affirming its leadership in the fine spirits industry.

Rampur Barrel Blush stood out with its vibrant tropical fruit notes, soft floral undertones, and a subtle hint of Australian Shiraz, derived from its unique finish in handpicked wine barrels.

Rampur Sangam, a convergence of the old world and the new, captivated with its smooth complexity, blending layers of dried fruits, gentle spices, and a delicate nuttiness that lingered gracefully on the palate. These exceptional profiles are the result of meticulous craftsmanship, influenced by India's distinctive climate and terroir. Combined, the accolades celebrate Rampur's ability to seamlessly integrate tradition with modern techniques, enhancing the global perception of Indian whiskies and affirming its leadership in the fine spirits industry.

THE FIFTY BEST WORLD WHISKY DOUBLE GOLD MEDAL 2024

Rampur Barrel Blush Indian Single Malt Whisky (Double Gold Medal) is a masterpiece of innovation, delivering a rich and complex flavour profile. Winning a Double Gold for Rampur Barrel Blush and a Gold for Rampur Sangam is a testament to the dedication that go into each of these whiskies. This recognition at the Double Gold level at The Fifty Best World Whisky Tasting reinforces the commitment to delivering exceptional quality and sharing India's rich distilling heritage with whisky enthusiasts worldwide. This latest release, which was produced using casks selected by Rampur’s Master Distiller Master Anup Barik, is said to feature a complex flavour profile, with the initial maturation in American Bourbon barrels imparting notes of creamy vanilla, warm oak and soft spices, with the Australian Shiraz wine casks adding a vibrant layer of ripe berries, dark fruit and a subtle tannic touch.

Rampur Sangam World Malt Whisky (Gold Medal) is a masterful blend, with an exquisite fusion of fruity, floral, and oriental spicy notes harmoniously complemented by sweet aromas and subtle occidental smokiness. Taking its name from the Hindi word for “confluence”, Sangam is inspired by the proverb that an individual thing can be “greater than the sum of its parts”. The blend combines malts from traditional European whisky-producing countries as well as from New World whisky makers. “Just like the rivers that flow from different directions, Sangam World Malt Whisky represents the convergence of the rich traditions of the East and the expertise of the West in the art of whisky making”.

RAMPUR BARREL BLUSH TASTING NOTES:

Colour: Old gold with a bronze sheen.
Nose: Balanced aromas of tropical fruits and delicate floral notes intertwine with smooth malty tones and rich oaky undertones from double oak barrels. Subtle vanilla notes from American white oak harmonise with indulgent caramel, velvety toffee, and dried dark fruits, coupled with a spicy warmth from Australian wine barrels.
Palate: Elegantly sweet, this whisky showcases a delightful blend of fruity and spicy flavours. The subtle influence of Shiraz wine adds a robust body, creating a harmonious depth.
Finish: Prolonged and indulgent, this whisky offers a generous finish that lingers beautifully on the palate, leaving a memorable and lasting impression.
Overall: The experience is tantalising, perfectly balancing richness and complexity. Rampur Barrel Blush is available to order online from specialist retailers in the UK, rolling out across Europe and in the US. Offered unpeated, un-chillfiltered and 45% ABV at an RRP of £65.00 for a 70cl bottle.

RAMPUR SANGAM TASTING NOTES:

Colour : Amber
Nose : Hints of tropical fruits such as lychee, green apple, pears and apricot. Followed by delicate notes of citrus and floral tones of rose and heather. The sweet aroma of honey, vanilla and caramel toffee perfectly complement the spices of cinnamon and nutmeg. Subtle hints of salty and peat smoke embrace the senses without overpowering the experience.
Palate : Complex and creamy depth of fruity aromas that is perfectly balanced with delicate peaty and salty notes. The peat smoke depth gradually transitions to reveal an interplay of spices such as cinnamon, nutmeg, and oaky vanilla, whith a hint of honey and wine-like texture.
Finish : The finish is pleasantly long, leaving a lingering sensation on the palate, further enhancing the taste and aroma.
Overall : Truly a confluence of cultures, flavours and traditions on your sensory features. Offered at € 55, unpeated, un-chillfiltered and 43% ABV.

About Radico Khaitan: Radico Khaitan Limited is one of the oldest and the largest Indian Beverage Alcohol companies. It commenced operations in 1943. The company has been successfully building its brand equity in international markets and currently exports its brands to over 100 countries and over 25 Travel Retail locations.

The luxury portfolio includes Rampur Select, Rampur PX Sherry Cask, Rampur Double Cask, Rampur Asava, Rampur Signature Reserve, Rampur Jugalbandi Series, Rampur Trigun Indian Single Malt Whisky, Sangam World Malt Whisky and Jaisalmer Indian Craft Gins.

Three of Radico Khaitan's distilleries are based in Uttar Pradesh in the foothills of the Himalayas, where all of their Malt is distilled, matured and bottled.