Innholdsfortegnelse for June/July 2025 i Whisky Magazine

While terroir has wormed its way into the whisky world, the concept has floated around without landing on any firm consensus. Too many discussions still amount to ‘let’s wait and see’, or vague marketing copy with little attempt to pin down concrete details. Rival or parallel terms have also entered the fray: ‘provenance’, ‘place’, ‘bioregionalism’, ‘single farm’, ‘single estate’. For these ideas to have any real use, the whisky world needs some kind of official consensus. What does terroir mean? Is it a useful concept for whisky? Terminology is always distorted somewhat when applied to something new — does it need to be called something else? By examining existing ideas, we can pin down what ‘terroir’ means, its usefulness, and how it can apply to each step of the whisky-making…

There’s a tempest raging in Canada’s whisky community. On social media and YouTube channels, at whisky tastings and club socials, whenever the subject turns to Canada’s 9.09 rule, tempers flare. So, what is this 9.09 per cent rule? It’s a Canadian whisky regulation that allows producers to include wine or spirits two years and over (but not juices or artificial flavours) in their blends, to a volume of up to 10 per cent of the existing volume of pure whisky, without declaring it or adjusting any age statement. Impassioned arguments against the rule centre on one point: people don’t like feeling deceived. Speaking at the Canada Whisky Symposium in Calgary in February 2025, Todd Leopold of Denver, Colorado’s Leopold Brothers Distillery shared an intriguing perspective on the oft-misunderstood regulation. “Those…

Nancy Fraley has her nose in your whisky. She’s the olfactory genius behind dozens of brands of whisky, rum, and brandy across the world, from Still Austin to Joseph Magnus to Virginia Distillery to Wyoming Whiskey to J Henry and beyond. Her path to freelance nosing services defies convention — she has a master’s degree in Indo-Tibetan Buddhism and a Juris Doctor degree, as well as experience in marketing and events. “Nancy The Nose” is part of the “mentoring sandwich generation”, learning from Hubert Germain-Robin and going on to mentor dozens of blenders in distilled spirits, particularly in the whisky world. “I’d been out of law school for about a year and it was very clear that I didn’t want to practice law,” Fraley recalls. “I was already very interested…

One of the greatest honours for us at Whisky Magazine is deciding the inductees for our Hall of Fame each year. It provides a moment for quiet reflection on the current state of the industry across the world, and the opportunity to identify those special few who are going above and beyond in the name of whisky. Those inducted are among the most knowledgeable and respected people in the whisky industry. In the two decades since the inaugural induction, the reputation of the Hall of Fame has never been greater throughout the industry as a benchmark of excellence. The latest inductee into the Hall of Fame is being honoured not only for his exceptional work in the Indian spirits industry, but also worldwide and the whisky industry as a whole.…

Whisky maturation is both a science and an art, a process that has long been defined by patience, natural ageing, and the interaction between spirit, wood, and time. Traditionally, whisky is aged in oak casks for several years, where it undergoes slow chemical changes that contribute to its depth, complexity, and character. This process is fundamental to what whisky is, with many distillers arguing that only time can create true whisky maturity. However, as the whisky industry expands and consumer demand grows, some distillers are exploring techniques to accelerate or refine the maturation process. These innovations have sparked significant debate among industry professionals and consumers alike. As whisky makers push the boundaries of science and technology, the industry faces an evolving question: Can whisky maturation be improved without sacrificing its…

North of Dublin city, deep in the fertile countryside of County Meath, there is a historic site dating back over 5,000 years. It includes a 62-feet-long passage leading to a central chamber adorned with megalithic art. On mornings near the winter solstice, around 21st December, a beam of sunlight travels through the passage and ultimately lights up the entire chamber. The aligned illumination lasts just 17 minutes. It is only possible to wonder at the marvel of its conception and construction. This is Newgrange, now part of a World Heritage Site, and given the significance of its remarkable neighbour, it is not too surprising that Boann distillery, located just outside the town of Drogheda, four miles to the east, chose to call its first release Solstice. The three-year-old single pot…

As depressing as it may be, Benjamin Franklin proclaimed the ultimate statement of truth when he said, “In this world, nothing is certain except death and taxes.” In Ireland, it was a British imposed tax on malted barley in 1785 that led distillers to start utilising unmalted raw barley in addition to malted barley as a creative way to avoid the tax. The result was a style that came to be known as Irish single pot still whiskey. With Ireland’s prestigious reputation for distilling, it’s not surprising that single pot still whiskey once dominated the world market during the 19th century. The malted barley tax was eventually repealed in 1855, but the style remained popular before fading into obscurity and nearly becoming extinct in the 20th century. Between prohibition in…

In Louisville, Kentucky, bourbon is everywhere, in everything. Chefs imbue their cookery with bourbon notes, baristas brew bourbon-infused coffee, and chocolate makers fold bourbon into their confections. Shops sell bourbon lip balm, candles, lotion, soaps, and shampoo. “Have you been drinking?” “No, I took a shower.” There are cutting boards, lighting fixtures and furniture made from bourbon barrels so you can dowse your house in bourbon feng shui. Don’t want to live, drink, eat, or bathe in bourbon? Then light it on fire. Join Louisvillians and visitors alike and smoke bourbon-infused cigars. Nevertheless, the shining star of Louisville is bourbon at its purest, served neat or in cocktails in bars where lengthy backbars showcase hundreds of bottles. It is here, in its natural habitat, that Wild Turkey bourbon is most…

Just a few years ago, there was such a significant shortage of barrels that smaller producers were having difficulty sourcing them, and new cooperages were being built to service the shortfall. During that time, there was talk of impending shortages in American white oak, prompting the industry to help launch the White Oak Initiative, which aims to plant and conserve American white oak trees. There also began to be talk about relaxing the single-use barrel requirement for bourbon, a rule that has been in place for less than 100 years. The barrel shortage has now levelled off, but there are still many stressors impacting the American white oak tree. Is now the time to revisit the single-use barrel regulation in bourbon? “You’ve got climate, insects, disease, and invasive vegetation, oak…

Rothes Glen’s Ultimate Whisky Weekend is, on paper, a no-brainer for any fan of Scotch whisky. Its convenient location close to dozens of Speyside distilleries, together with the rich history of bottles and stories within its castle walls, adds to an overwhelming aura that feels otherworldly for a Scotch drinker. However, on paper only tells half the story, and it’s the experience and feelings that permeate only by living through this actual whisky extravaganza that truly make this weekend one like no other. The sensationalism of the weekend began before even reaching the castle. Snow was falling and the River Spey was frozen on approach, the sort of weather that would be more akin to a Hollywood adaptation of a Scottish story. At Rothes Glen, the roof was soaked in…

DISTILLER Pernod Ricard — India Highly Commended Allied Blenders and Distillers CRAFT PRODUCER South Seas Distilleries SUSTAINABLE DISTILLERY John Distilleries VISITOR ATTRACTION Paul John Visitor Centre Highly Commended Indri Experience Centre CAMPAIGN INNOVATOR Toki Suntory Whisky Highly Commended Glenmorangie BRAND INNOVATOR Radico Khaitan Highly Commended Amrut Distilleries INDEPENDENT BOTTLER Amrut Neidhal MASTER DISTILLER/MASTER BLENDER Mahesh Patil, Pernod Ricard India Highly Commended Surrinder Kumar, Piccadily Distilleries DISTILLERY MANAGER Vinayak Ugrad, Amrut Distilleries SALES TEAM Highly Commended The Team, Piccadily Agro Industries Limited PRODUCTION TEAM The Team, Amrut Distilleries MARKETING TEAM The Team, Suntory Global Spirits Highly Commended The Team, Bacardi Martini India COMMUNICATIONS TEAM The Team, Moët Hennessy — India DIGITAL MARKETING TEAM The Team, John Distilleries BRAND AMBASSADOR — WORLD WHISKY Kunal Madan, Radico Khaitan BRAND AMBASSADOR — SCOTCH WHISKY…

If, like me, you are a fan of sherry-matured whiskies, then you likely hold Speyside’s Aberlour Distillery in high regard. Best known for its iconic 100 per cent sherry-matured, cask-strength A’bunadh release — a true sherry bomb of a whisky — Aberlour has developed a devoted following. While it may not be in the same league as Chivas Brothers’ powerhouse brands like The Glenlivet, Ballantine’s, and Chivas Regal, Aberlour is far from obscure. In fact, it is the most popular single malt in France and the eighth best-selling worldwide. Despite its popularity, Aberlour’s presence in travel retail has traditionally been limited. That’s why it’s exciting to see Pernod Ricard Global Travel Retail (GTR) unveiling a new travel-exclusive Aberlour range, featuring three double-cask-matured expressions — a style of ageing synonymous with…