Podcasts about Islay

The fall of the Lordship of the Isles didn't just fracture a clan — it set off a centuries-long story of survival, rivalry, and extinction. In Part 2, we continue our deep dive into the independent branches that emerged from the ruins of Clan Donald, focusing on four clans that carved out their own identities and legacies — and honoring the branches that didn't survive into the modern era.If you haven't listened to Part 1 yet, start there — we lay the groundwork with the history of the Lordship, its forfeiture in 1493, and an introduction to the major branches of Clan Donald.The Branches Covered in This Episode:

This week on Chill Filtered, Cole and Bryan open up a bottle sent over by their YouTube pals from the Hello Again Whiskey Friends channel: a Silver Springs Sweet Rye 8-Year Single Barrel pick. Before diving into the glass, the boys discuss Cole's high-stakes, upcoming mission to track down a bottle of Pappy Van Winkle 23-Year. Will the whiskey gods smile upon him, or is he heading for heartbreak? Cole also shares a look into the history behind the Silver Springs brand, breaking down its roots and legacy. On Whiskey World News, Bryan reads about an incredibly eccentric new release out of Islay. Bruichladdich has officially launched Yellow Submarine III (also known as the Yellow Submarine [Reclassified]), continuing their legendary, tongue-in-cheek "Whisky of Mass Distinction" series inspired by the actual Ministry of Defence submersible found off their coast. And for “What Whiskey Would You Choose?”, the boys debate a massive retail price check on a legendary bottle name: Would you pull the trigger on the new Wild Turkey Gold Foil Edition if you saw it on the shelf for $400 plus tax? A friend's rye pick, the ultimate Pappy hunt, and a high-dollar Turkey debate—pour a dramatic dram and join us!

https://www.whisky.de/p.php?id=ARDBE0DO0 Nosing 05:33 Wir verkosten den Ardbeg Dolce. Mit Ardbeg Dolce präsentiert die Islay-Kultbrennerei ihre exklusive Limited Edition zum Ardbeg Day 2026 und entführt Genießer auf eine geschmackliche Reise zwischen Islay und Sizilien. Inspiriert vom Lebensgefühl der "La Dolce Vita" verbindet dieser außergewöhnliche Islay Single Malt mediterranen Charme mit der markanten, rauchigen DNA von Ardbeg. ► Ardbeg Brennereibesichtigung: https://youtu.be/P50dYtLNU0A ► Ardbeg Playlist: https://www.youtube.com/playlist?list=PL9883A41ED2A611C0 ► Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 ► Whisky.de Social Media ○ TikTok: https://www.tiktok.com/@whiskyde ○ Instagram: https://www.instagram.com/whisky.de/ ○ Facebook: https://www.facebook.com/Whisky.de/ ○ Twitter / X: https://www.threads.net/@whisky.de ○ Threads: https://www.threads.net/@whisky.de ○ Telegram: https://t.me/whisky_de ► Podcast: https://www.whisky.de/shop/newsletter/#podcast ► Merch: https://whiskyde-fanartikel.creator-spring.com/ Mehr Informationen finden Sie in unserem Shop auf Whisky.de/shop

In this episode, we meet with Malcolm Ogilvie, Deputy Chair of the Museum of Islay Life, and the Museum Manager, Christine McPhie. We learn about the origins of the Museum in Port Charlotte, and take a tour of its highlights. Find out more at https://www.islaymuseum.orgAcknowledgments:Many thanks to Malcolm Ogilvie and Christine McPhie of the Museum of Islay Life for spending time with us to share the history of the Museum and highlights of its unique collection from the people of Islay, collected and curated since 1978.For This Is IslayHost: Jolyon ThurgoodProduction: Gordon Bermingham

In this episode, we sit down with Alex Hunnell, Brand Development Manager for Diageo, to talk about his journey in the spirits industry, his past work, and what it's like representing one of the most recognizable portfolios in whiskey and Scotch.Throughout the conversation, we explore several pours from the Diageo lineup, including Crown Royal Marquis, Johnnie Walker Black Label, Johnnie Walker Black Cask, Bulleit Mesquite Smoke, Lagavulin Sweet Peat, and Lagavulin 16.We get into brand development, the differences across the portfolio, how each whiskey fits into the broader category, and what makes these bottles stand out for both casual drinkers and whiskey enthusiasts.Whether you're into Canadian whisky, blended Scotch, bourbon, or Islay single malts, this episode has a little something for everyone.Pours featured in this episode:Crown Royal MarquisJohnnie Walker Black LabelJohnnie Walker Black CaskBulleit Mesquite SmokeLagavulin Sweet PeatLagavulin 16Follow Buffalo Happy Hour for more whiskey reviews, interviews, and conversations with people shaping the spirits industry.#Whiskey #Scotch #Diageo #CrownRoyal #JohnnieWalker #Bulleit #Lagavulin #BuffaloHappyHour #WhiskeyPodcast #Bourbon #SingleMalt #CanadianWhiskyAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

(00:00:00) Nocturno Groove - Joseph Foley (00:02:11) 16 años de carrera y la experiencia actual (00:08:31) Colombia y el whisky: cómo posicionar una marca (00:15:09) El rol del embajador de marca en la era digital (00:20:09) Bebemos Glenmorangie Lasanta 12 Años y Ardbeg 10 años Cask Strength Committee Release (00:25:57) El lujo en el whisky: creatividad vs. exclusividad (00:33:04) Un viaje a la cabeza de Dr. Bill Lumsden (00:38:31) Colombia y el estado actual de la industria (00:40:31) Pablo's Peace - Joseph Foley Diálogo nocturno con John Scott, Embajador para región andina de Glenmorangie y Ardbeg. Hablamos de sus más de 15 años de carrera en la industria, pasando por Diageo y Edrington, de la cultura whiskera de Colombia, del estado actual de la industria, y por supuesto de los whiskies escoceses producidos por Dr. Bill Lumsden y equipo en Ardbeg, Islay, y Glenmorangie en Highlands.

Islay Baptist Church - Andrew Burnhamfalse00:23:36Acts 2:1-41 - Pentecost and the Islay Festival

Chattanooga Whiskey's Experimental Distillery (Chattanooga, TN) WF089 Whiskey Flights are back and today we head to the banks of the Tennessee River and the town of Chattanooga, where a certain distillery is pushing the boundaries of what Bourbon can be. Join me as I chat with Chattanooga Whiskey Co-Founder Tim Piersant about the rebirth of Chattanooga distilling, the focus on barley, what kinds of projects are going on at the Experimental Distillery, and we'll go beyond their Tennessee High Malt and taste an Islay inspired whiskey and a pot-still whiskey made with Ireland in mind. Plus, I'll give you some food for thought on things to pair with your trip to the distillery. Enjoy the first stop on a 4 distillery Deep South tour. And if you're ready to start planning your distillery adventures for this summer, make sure to grab a copy of Whiskey Lore's Travel Guide to Experiencing American Whiskey - signed copies available for Father's Day at whiskeylore.org/shop (US only)

Mike & Duncan delve into their regional favourite Scottish distilleries! Choosing one distillery from each of the regions of Scotland (which in itself is up for debate) but includes: Speyside, Lowland, Highlands (and Islands), Islay and Campbeltown.Use code SMWYES to redeem two free glasses with your new SMWS membership. A £100 yearly membership includes a bottle of whisky.You can ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠buy us a dram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ which will make us very happy, and we will shout you out. Check out the Honest to a Malt ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠podcast website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & blog. Browse the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Whisky T-Shirt Shop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Email us on: HonestToAMalt@protonmail.com

Welcome back to All Things Whiskey Podcast!  It sure has been a while and life comes at you fast - we all have children now so we had to take a break from podcasting for a bit, but Host Mike Outcalt was lucky enough to sneak over to Host Devin Mitchell's house to sip on some delicious peated scotch.  Join us as we review a sweet lineup of awesome whiskies featuring:Glendronach Ode to EmbersArdbeg 10 Year Cask StrengthArdbeg UigeadailBruichladdich Octomore 15.3Long live peated Scotch!  Its great to be back - enjoy the episode and cheers! Support the show

Sarah in Islay & Kenny in Colchester sink their teeth into the quiz, how will you do?

We open the show on a wiffle ball game in the backyard. Adam's pitching. Jude's at the plate — right-handed, like always. Adam throws a sinker. Jude cranks it. Home run. On dad. In front of the whole family. Adam shakes it off, gets ready to deliver some justice on the next at-bat… and Jude steps over to the left side of the plate. "Jude, what are you doing?" "Dad. Just pitch the ball." Brushback pitch. Second swing — gone. Out of the park. Left-handed. Turns out Jude found out earlier that day he can bat from either side and forgot to mention it. Adam took it like a man — somewhere between humiliated and proud. Dave's response: this is why he still brushes his teeth left-handed. To stay coordinated. (Adam also has four cavities. Unrelated.)This week we're sipping Laphroaig Càirdeas 2024 — Triple Wood & PX Casks. Aged ten years in ex-bourbon and quarter casks, finished in Pedro Ximénez sherry casks. 52.4% ABV. Dark cherry-amber in the glass — uncharacteristic for an Islay. The classic peat smoke is there, then it opens into ginger, fruit, sherry sweetness. Càirdeas means friendship in Gaelic, which is exactly where the episode is headed. About $130-$140. Limited release, every year a little different.Mary update: she's off the paralysis medicine. Still heavily sedated, but her eyes are open. She's looking around. Oxygen, blood pressure, heart rate — all trending in the right direction. More good days than bad right now. Adam and Lady Haylee are grateful. Keep them in your prayers.Then we get into it: spiritual friendship, through St. Aelred of Rievaulx — the 12th-century Cistercian abbot whose book Spiritual Friendship is basically the Catholic doctrine on what a real friend is. He opens it with this line: "Here we are, you and I, and I hope that Christ makes a third with us." That's the whole thing.Adam walks through the bell curve of zeal every man hits when he starts taking his faith seriously. Phase one: you read everything, you want to tell everybody, you should start a podcast. Phase two: you realize you know almost nothing and you go quiet. Phase three is where Aelred meets you — somewhere between "let me lecture you" and "I'm not qualified to say anything." The answer isn't to forfeit the zeal. It's to ground it in humility. You don't have the answers because you are not the answer. Christ is. But you do have your own experience, and what He's done in your life is yours to share.Aelred's rules for friendship cut right through the noise. Spiritual friendship is not a teacher-student relationship — both men give, both men receive. Don't sacrifice your own vocation to be a "spiritual father" to someone else. When you meet, it's not the depth of the conversation that matters most, it's the consistency. And the cheat-code question for getting under the surface: how's your prayer life? Try that on a buddy this week and see what happens.We close on Aristotle and the Eucharist. Nicomachean Ethics lays out hierarchies of friendship — friendship of utility, of pleasure, of virtue — but you can't be an authentic friend if you don't first know the good. And the good, ultimately, is Christ in the Eucharist. If the man you call your friend doesn't live a Eucharistic life, you may have a buddy. You don't yet have a spiritual friend. Make one. Be one. Bring him to Christ.Raise your glass.TOPICS COVEREDJude's ambidextrous wiffle ball ambush and the inevitable day every dad gets cranked onAdam's left-handed toothbrushing regimen and his four cavities (related, probably)Why the Càirdeas release is one of the most interesting Islay bottlings out thereAn update on baby Mary — off the paralytic, eyes open, more wins than lossesThe bell curve of zeal — and why most men quit halfway up the back sideSt. Aelred of Rievaulx, the 12th-century Cistercian abbot the Church basically credits as the doctor of friendship"Here we are, you and I, and I hope that Christ makes a third with us" — the opening line of Spiritual FriendshipWhy spiritual friendship is not a teacher-student relationship and why treating it like one ruins itThe danger of becoming the guy who turns every conversation into a lectureDon't sacrifice your own vocation to play spiritual father to someone else'sConsistency beats intensity — and why a Pelagian attitude toward your men's group will wear you out"How's your prayer life?" — the question that breaks past small talk in under thirty secondsVulnerability as a man's strength, not his concession to a cultural buzzwordWhy one man's honest confession in a group does more for the listeners than the speakerLady Haylee and Lady Pamela both telling their husbands, in different houses, the same thing: you're a better man when you come back from those groupsSubsidiarity in friendship — the smallest circle is always the most important circleAristotle's hierarchy of friendship and why you can't be an authentic friend without knowing the goodThe Eucharist as the prerequisite for real spiritual friendship between menMake a friend. Be a friend. Bring a friend to Christ.Bourbon of the week: Laphroaig Càirdeas 2024, Triple Wood & PX CasksREFERENCED IN THIS EPISODEBooks:Spiritual Friendship by St. Aelred of Rievaulx — be careful of older translations from the 60s and 70s that read sexualization into the text that isn't thereNicomachean Ethics by AristotlePurgatorio by Dante (Adam's office reading group, currently working through it)Saints:St. Aelred of RievaulxSt. Benedict (and the Cistercian reform out of the Benedictine order)St. Peter (the lawn chair analogy)People & references:Lady Haylee MinihanLady Pamela NilesAdam's Substack (where he wrote about the Dante reading group)The friend in Adam's office who told him, "I didn't even realize that friendship like that existed"Concepts & passages:John 15: "I no longer call you slaves, but friends"The three Aristotelian friendships: utility, pleasure, virtueThe four ends of friendship in St. AelredThe "Friends of Laphroaig" plot programThe three TCMS pillars: Protect, Provide, EstablishSPONSOR BLOCKSponsor: Select International Tours — selectinternationaltours.comWhen Adam and Dave decided to lead their first pilgrimage, the same name kept coming up: Select International Tours. Having now used them, we can tell you they're the real deal. Whether you want to lead a pilgrimage or join one, Select has a tour ready for wherever the Lord is calling you. Head to selectinternationaltours.com and take a look.

Welcome to the debut of Whisk(e)y Lens, a new monthly spotlight where we step outside the Bluegrass State to take a global view of the spirits world. In this inaugural episode, host Jake takes a deep dive into the rugged landscapes and storied distilleries of Scotland.If you've ever felt intimidated by the "smoke" or confused by the regions, this episode is your roadmap. We aren't just talking about Scotch; we are exploring the deep-rooted connection between the Scotch industry and American Bourbon. From the influence of ex-bourbon casks to the science behind the "Peat Myth," we are breaking down everything you need to know to transition from the Rickhouse to the Highlands.In this episode, we explore:The "Whiskey vs. Whisky" Debate: Understanding the legal and cultural differences between America's native spirit and Scotland's national treasure.The Bourbon Connection: Why over 90% of Scotch wouldn't exist without the American Bourbon industry.The Five Regions of Scotch: A flavor-first breakdown of Speyside, The Highlands, Islay, The Lowlands, and Campbeltown.Debunking the Peat Myth: Why "smoky" doesn't mean "better" and how to find the right entry point for a bourbon palate.Jake's Recommendations: Which bottles should be on your shelf if you're ready to expand your lens.Whether you're a purist or a curious newcomer, grab a dram and join us as we broaden the horizon of what whiskey can be.Chapters:Introduction to Whisk(e)y Lens: A Global PerspectiveScotch vs. Bourbon: Grain, Wood, and LawThe Five Regions: A Flavor RoadmapThe Bourbon Cask Influence: A Symbiotic RelationshipMisconceptions, Peat, and Expert Recommendations

Welcome back to a former guest, John Campbell, who we met back in Interview 63 when we chronicled his 27 years at the legendary Laphroaig Distillery on Islay. Back then, he was taking on the challenge of making Lowland Scotch at Lochlea. Today, he's making an even bigger jump, leaving the island of malt whisky for a chance to make California Bourbon. There are few who have made the modern journey from Scotland to America, so today's interview affords me the great opportunity to pepper John with questions about the move to Sespe Creek in Oxnard, California. John will discuss the personal and professional changes involved in moving from Laphroaig to a distillery making mesquite-smoked Bourbon, vodka, and rum. He'll reveal the reason he was approached for the COO and Master Distiller position, and we'll talk about making Bourbon in pot stills, his five-year plan, and capturing the brand's "Southwest" identity in a spirit.  Enjoy the episode and if you'd like a deeper dive, catch a longer episode in the Whiskey Lore Speakeasy with a 7-day free trial at patreon.com/whiskeylore 

Continuing our collaboration with primary schools on Islay, this episode features the students of Primary 1 and 2 and their older students of Primary 6 and 7, together with staff at Port Ellen Primary School, discussing the Vikings. What did we know before and what did we learn? One thing we know for certain: helmets worn by Vikings did not have horns.Acknowledgements:Many thanks to the staff and students of Port Ellen Primary School who contributed to this episode through recordings made at the school.Music :⁠⁠⁠⁠Pixabay⁠⁠⁠⁠ - 335607-Happy Kids CartoonFor This Is Islay production: Gordon Bermingham

Hey piggies

Happy Friday, y'all!  For today's show, The Boys pair a whiskey that was a gift from Matt's brother (thanks Josh!) and a blanco that has been sitting on Drew's shelf for a long time. The Octomore 15.1 Islay Single Malt is high-proof, loaded with peat smoke (108 ppm) and tons of flavor. The 110 proof Villa Lobos Blanco is full of passion, history, and amazing flavors. The QuickSips™ are epic and the laughs are contagious.  Both of these bottles are harder to find, but don't let that stop you.  Grab a high proof scotch and a high proof tequila, invite your friends, listen and sip along, and Make It A Happy Friday!™ 

Adam went out to the shop and heard birds. Which would be fine — except the shop has closed-cell spray foam insulation. Thick stuff. Solid. Apparently it doesn't matter, because the birds had been pecking through it anyway, six spots deep, living inside the walls like they owned the place. He grabbed a can of expanding foam, took his six-year-old Leo out to help seal the gaps, and watched Leo immediately stick his hand in the wet foam. It went everywhere. On Leo. On the shop doors. On a previous car that is now long gone. If you've ever tried to wipe expanding foam off anything, you know how the rest of that goes.He opened the show with that story. Then Jim Spencer showed up — back after a long hiatus, cowboy hat on, ready to weigh in — and they cracked a bottle of Kilchoman's 14th Edition, an Islay scotch that doesn't get the attention of a Laphroaig or Ardbeg but probably deserves it. A $110 bottle. Jim put it at a 3.91 on the yummy scale (it was a prime number recording day, so that's out of 7 — work it out yourself). They all agreed it was legitimately good.Before getting into the main topic, Dave gave an update on Baby Mary. She's been on a paralytic to help her grow, and they're trying to wean her off it. She tolerated the second attempt better than the first, but not well enough. They'll try again Monday or Tuesday. Pray for her blood pressure to stay stable when she comes off, and for her heart and lungs to stop fighting the ventilator. Dave said it directly and without dramatics, and that's the right way to hear it.The episode is about the dinner table. Not as a feel-good idea — as a liturgy.Adam had done a piece on this for his Substack: what makes a good day? Not an emotional high. A good day. He landed on three things: early morning prayer and reading, honing his craft in some way, and making it to the dinner table. They spent the hour unpacking why that third one carries so much weight.Dave brought in the biblical thread — Abraham hosting God and the angels, Moses eating with the elders on the mountain, the Passover meal, the Last Supper, Christ asking for fish in his glorified body just to show the disciples he wasn't a ghost, the Road to Emmaus where he revealed himself in the breaking of bread. The pattern is not subtle. God keeps showing up at tables. There might be something to that.Adam made the distinction between communication and communion. A lecture is communicative. The dinner table — done right — is a place of communion. The giving and the receiving. The statement and the response. That's not an accident. It's what the table is for.They got into the practical mechanics: one conversation at a time, husband and wife starting the conversation before the kids are brought in, ending dinner with prayer for the souls in purgatory, the escalating formality through the day (breakfast is just survival, lunch gets the flowers on the table, dinner gets the candles). Dave's daughters were wearing hoop skirts on the grass at the contra dance they hosted the night before. He mentioned a Clear Creek inspiration — the monks don't even sit at breakfast. He's pondering it. Adam is not.The story that landed hardest was from Alabama. He and Dave were on their way to EWTN — they recorded an episode in Mother Angelica's office, and Adam has video of Dave in makeup, which is apparently a treasure. They had dinner at the home of a man named Charlie Remore, a friend of a friend they'd never met. Large family. Long dinner table. Every child had a job, and they knew it cold. One managed silverware, one managed plates. When dinner ended, one stood up and cleared. Adam tried to stack the plates to help, and Charlie's kid corrected him — politely, but clearly. Don't stack the plates. We have to wash both sides. That's my job.That's disinterested service. The Catechism (CCC 2223) actually names it. Charlie's household had made it habitual. No one was waiting for a thank-you. The family is the mission.The picky eater section was, as promised, a hot take. Adam doesn't tolerate it. Eat what's served or it goes in the fridge and that's what you're eating next time. He said it, Dave agreed, and they both acknowledged it's hard — the chicken nuggets are right there, it's easier, you're tired — but the long-term cost of caving is worse than the short-term cost of holding the line. Your kid spreading butter with their fingers in your presence, knowing the rule, is an event that requires a response. Even when it happens to be this morning.After dinner prayer. Pray it. For the faithful departed. It's been jettisoned by most Catholic families, including strong ones, and it shouldn't be. You're feeding those who can no longer feed themselves. That's what it is.Raise your glass.TOPICS COVEREDBirds pecking through closed-cell spray foam — and why Leo is now microdosing industrial chemicalsKilkeman's 14th Edition Islay scotch: Jim Spencer's 3.91 on the yummy scale (out of 7 — prime number day)Baby Mary update: weaning off the paralytic, prayer request for blood pressure stabilityWhat makes a good day — Adam's three metrics: morning prayer, honing the craft, the dinner tableGod keeps showing up at tables: Abraham, Moses, Passover, Last Supper, Road to Emmaus, the glorified body asking for fishCommunication vs. communion — and why the dinner table is the latterDave's contra dance at Niles Ranch and Fecundity Farm — live violin, Jonathan and Jessica Hodge, Becca Niles, ~20 adults, a lot of kidsJonathan Hodge's classroom liturgy: "Why are we here? To learn from the great men and women who have come before us."Adam's daily school drop-off call and response: "Today's a great day" / "To be a great saint"Charlie Remoure's table in Alabama: disinterested service in a large family done rightOne conversation at a time — why the loudest voices always win in a free-for-all, and why that's not the goalHusband and wife start the conversation before the kids — the table as marriage prep for your childrenEscalating formality: breakfast informal, lunch flowers, dinner candlesAfter dinner prayer for the souls in purgatory — and why it's been quietly dropped by most Catholic familiesPicky eaters: Adam's position, the fridge play, and why every picky eater somehow likes chicken nuggetsREFERENCED IN THIS EPISODECharlie Remoure — dinner host, Alabama; friend of a mutual friend; large family with exceptional dinner table cultureJonathan Hodge — teacher, Tulsa Classical Academy; contra dance musician; Jonathan Hodge's classroom liturgyJessica Hodge — violinist, piano teacher to the Niles kidsBecca (Dave's sister) — violinistLittle House on the Prairie: The Long Winter — Laura Ingalls WilderEWTN — mentioned in passing (recording trip, Mother Angelica's office)The Catechism of the Catholic Church, para. 2223 — disinterested serviceDeuteronomy 6 — instruction of children "when you sit in your house"Clear Creek Monastery — mentioned re: standing breakfast, monastic orderFather Ketterer — shout-out listenerMatt — listener, North Dakota, protecting the northern borderGage — listener, home from deployment, birthday shout-outSponsor: Select International Tours — selectinternationaltours.com Adam and Dave have used them. When they decided to lead their first pilgrimage and started asking around, Select was the name everyone gave them. Whether you want to lead a pilgrimage or join one, they're the real deal — go see what they've got.

News und Informationen finden Sie in unserem Shop auf https://www.whisky.de/whiskyde-news.html 00:00 Whisky.de News 00:22 Ardbeg Dolce neue Limited Edition des Ardbeg Day 2026 00:46 NEU: Glenmorangie The Thirty 00:59 Douglas Laing bringt limitierten The Epicurean Peated Edition 01:21 Laggan Bay eröffnet als elfte Brennerei auf Islay 01:42 Tomatin präsentiert seine Single Malts in neuem Design 02:08 Kilchoman stellt Maury Cask Matured Limited Edition vor 02:28 NEU: Talisker Magma 47 Jahre 03:11 Hunter Laing launcht Scarabus 15 Jahre für Deutschland 03:33 NEU: The GlenDronach Aged 56 Jahre 03:53 Torabhaig Taigh: Erste dauerhafte Abfüllung der Core Range 04:24 NEU: Jura 12 Jahre Oloroso Edition 04:54 Lagg Distillery veröffentlicht Manzanilla Finish Small Batch 05:16 NEU: The Deanston 17 Jahre Orange Wine Cask Finish 05:34 Finlaggan präsentiert erstmals einen 10-jährigen Islay Single Cask 05:53 Tennessee Distilling Group übernimmt Waterford Distillery 06:26 Neue Sonderedition: 2026 McLaren Mastercard F1 Team X JACK DANIEL‘S Tennessee Whiskey 06:55 NEU in den USA: Elijah Craig 15 Jahre Single Barrel 07:12 NEU in der Core Range Stauning RØG 07:37 NEU: Nikka Frontier ► Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 ► Whisky.de Social Media ○ TikTok: https://www.tiktok.com/@whiskyde ○ Instagram: https://www.instagram.com/whisky.de/ ○ Facebook: https://www.facebook.com/Whisky.de/ ○ Twitter / X: https://www.threads.net/@whisky.de ○ Threads: https://www.threads.net/@whisky.de ○ Telegram: https://t.me/whisky_de ► Podcast: https://www.whisky.de/shop/newsletter/#podcast ► Merch: https://whiskyde-fanartikel.creator-spring.com/ Mehr Informationen finden Sie in unserem Shop auf Whisky.de/shop

Join me for My Harbourview Whiskey Hotel Chat with Adrian McLaughlin. Adrian, along with a few other lads, has created Ireland's first whiskey hotel, above in Co Antrim. The hotel has an amazing Wee Bar, to chill out in. A hugely diverse selection of whiskeys to choose from, a cask room where you can bottle your own whiskey straight from the cask, a rhib boat that can bring you the short trip across the Irish Sea to Islay or Campbeltown, two Scottish whisky meccas..... It has it all.... and I got to experience it first hand. Have a listen in as Adrian gives me the grand tour and we have a bit of craic chatting whiskey. This episode of the podcast is sponsored by: www.boanndistillery.ie www.killowendistillery.com  Don't forget to sign up to my Patreon channel for early access episodes and more, for a few euros a month and help me deliver the best podcasts to you. https://www.patreon.com/whiskeychatspodcast I really hope you enjoy listening in to our chat. Laurie

Continuing our collaboration with primary schools on Islay, this episode features students and staff at Port Ellen Primary School discussing "Marvellous Materials".Acknowledgements:Many thanks to the staff and students of Port Ellen Primary School who contributed to this episode through recordings made at the school.Music :⁠⁠⁠Pixabay⁠⁠⁠ - 335607-Happy Kids CartoonFor This Is Islay production: Gordon Bermingham

Tony Kearney welcomes David Dinsley, wildlife photographer extraordinaire and ranger at The Oa Nature Reserve on Islay, to Scottishg Island Adventures. They chat about all things wildlife spotting, and how you can make the most out of your next adventure to the Western Isles. Thank you for listening to the Caledonian MacBrayne podcast. To find out more about Scotland's west coast islands and all of the topics covered in this series, visit ⁠⁠CalMac.co.uk⁠⁠.

Sukhinder Singh is a legend in the whisky business…he and his brother founded The Whisky Exchange and turned it into one of the leading whisky retailers in the world. They now run Elixir Distillers, which is reviving Tormore as a single malt and building Islay's Portintruan Distillery, which is on track to open later this year. Sukhinder is also known as one of the world's leading whisky collectors, with a collection of thousands of bottles. We'll get an update from him on the company's distillery projects, as well as his view of the whisky business, on this week's WhiskyCast In-Depth. In the news, Gallo has completed its purchase of Kentucky's Four Roses Distillery, and U.S. spirits exports fell by nearly four percent last year. 

Continuing our series on housing on Islay, Tom, Russell and Jean review our coverage to date, and discuss in more detail current housing demand on Islay and recent allocations at the new Port Charlotte housing development, using the results of a Freedom of Information Request from HomeArgyll. Hosts: Jean MacLellan, Tom O'Farrell and Russell Pollock Production:Tom O'Farrell

After six years, This Is Islay has reached 50 episodes. To mark the occasion, Tom O'Farrell assembled the team in the studio where we discussed our journey to become Highlands and Islands Media Awards Podcast of the Year, how we've grown, and our plans for the future.Acknowledgements:The This Is Islay team would like to offer our listeners, guest hosts, guests, and the people of Islay and Jura, heartfelt thanks for their support over 50 episodes.Host: Tom O'FarrellThis Is Islay Podcast Team:Greig Barker, Gordon Bermingham, Tracey Hunter, Jean MacLellan, Richard Mansbridge, Chinh Nguyen, Tom O'Farrell, Russell Pollock, Glen Roberts and Jolyon Thurgood.

We are back with another Grain deep dive. This time we go to the work horse of the whiskey world. Great alone but critical in mixed mash bills. We talk history, science, and life as always. Hope you enjoy.Patreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==The History: Why Barley?The dominance of barley in whiskey, particularly in Scotland and Ireland, began with geographic necessity.Climate & Survival: Distilling originated over 1,000 years ago with monks in Ireland and Scotland who lacked access to vineyards and grapes. They turned to barley because it was the heartiest crop capable of growing in the harsh, damp Northern European climate.Economic Roots: Early Scotch was often a side activity for farmers using surplus grain. Distilling it into spirits prevented the grain from spoiling and created a portable product that could even be used as currency.Regulatory Tradition: Over time, these practices became law. For example, Scotch Single Malt must by regulation be made from 100% malted barley.The Science: The Biological EngineBarley is unique because of its high concentration of natural enzymes. Unlike grapes, which contain simple sugars yeast can eat immediately, grains contain complex starches that yeast cannot digest.Malting (The "Trick"): To unlock these starches, the grain is soaked in water to "trick" it into thinking it's time to grow. This activates enzymes like Amylase, which are designed to feed the young plant.Kilning (The Stop): Just as the grain begins to sprout, it is dried in a kiln to halt growth and preserve the newly created enzymes and sugars.Mashing (The Conversion): At the distillery, the malted barley is ground into "grist" and mixed with hot water. The heat reactivates the enzymes, which then break the grain's starch down into fermentable sugars (wort) that the yeast can finally turn into alcohol.The "Why": Flavor and FunctionBeyond its biological role, barley is chosen for its specific contributions to the final spirit:Enzymatic Powerhouse: Barley has so many enzymes that it can even convert the starches of other grains. This is why Bourbon distillers include about 10–15% malted barley in their recipes—to help process the corn.Flavor Profile: Malted barley provides a spectrum of flavors ranging from biscuity, nutty, and toasted to chocolate or cereal notes.Terroir: Recent studies by distilleries like Waterford show that where the barley is grown (soil, weather, environment) significantly impacts the final taste, introducing grassy, mineral, or fruity nuances.Feature Two-Row Barley (Distiller's Choice) Six-Row BarleySugar Content Higher (preferred for Single Malts) LowerEnzyme Levels Adequate for self-conversion Very high (used as an adjunct)Yield Higher alcohol yield per ton Lower alcohol yieldWhen barley is kilned with peat, it transforms from a simple grain into a vessel for thousands of years of decomposed organic history.The History: From Necessity to StyleHistorically, peat was not a "flavor choice"—it was a survival necessity.LaphroaigFuel Scarcity: In tree-sparse regions like the Scottish Highlands and Islands, wood was too expensive for fuel. Distillers turned to peat (partially decayed vegetation from bogs) because it was abundant and free to harvest.The Shift: Originally, almost all Scotch was smoky. As railways brought cheaper coal and coke to the mainland in the 19th century, many distilleries abandoned peat to create "cleaner" spirits. Islay and other islands stuck with peat, turning a local necessity into a world-famous style.The Science: "Peat Reek" and PhenolsThe "smoky" flavor isn't actually from the heat of the fire, but from the smoke (peat reek) that adheres to the barley.

In this episode, Miri and Manuel sit down with Jamie Morrison, brand ambassador of the young independent bottler One Cask at a Time.Independent bottlers have played a big role in the whisky world for a long time, but starting a new project today comes with its own challenges. Jamie shares the story behind One Cask at a Time, how the idea developed and what it takes to launch a new independent bottling venture in the modern Scotch whisky landscape.We discuss the philosophy of focusing on carefully selected single casks, the process of choosing and releasing whisky as an independent bottler, the aspect time and the thinking behind their very first releases.Whether you're interested in single cask whisky, independent bottlers, or the people shaping new whisky projects, this episode offers an insightful look behind the scenes of a young and ambitious whisky brand.Listen now and discover the story behind One Cask at a Time.

This week on Whiskey@Work, the guys pour a few glasses and wander through the story behind one of the most recognizable names in Scotch. The conversation starts with the surprisingly scrappy origins of Johnnie Walker, a grocery store kid who blended tea before blending whisky, and the clever ideas that turned his family brand into a global icon.Then things get interesting on the tasting table. Matt D'Hont from Johnson Brothers and Diageo stops by with a lineup that sparks plenty of reactions. The crew explores the brand-new Johnnie Walker Black Cask, a bourbon-barrel take on a classic blend designed to welcome bourbon drinkers into the Scotch world.From there, the night drifts into smoky territory with Lagavulin 11, a sweet-peat Islay that surprises even the skeptics. A Caribbean rum-finished Crown Royal sneaks into the lineup, and the episode wraps with an unexpected palate cleanser that nobody saw coming.Stories, history, a few strong opinions, and several pours later, one thing becomes clear. The best part of whiskey often happens around the conversation that comes with it. Hosted on Acast. See acast.com/privacy for more information.

This is the second of two episodes based on a conversation with Dr Margaret Storrie recorded in October 2025. In this episode, Margaret reveals how she first discovered Islay as a student, and recalls the path which led her via London back to Islay, and then to the publishing of her first book "Islay: Biography of an Island" in 1981 - currently available in its third edition. Margaret Storrie is a longtime resident of Port Ellen.FeaturingGuest: Margaret StorrieHost: Jolyon ThurgoodAcknowledgementsMany thanks to Margaret."Islay: Biography of an Island" is available from ⁠The Celtic House⁠ in Bowmore, and other good booksellers.Music :  Kaazoom Pixabay 447800Production Team: Gordon Bermingham and Jolyon Thurgood 

We're back, and life got realIt has been the lightest recording stretch the show has had in almost ten years. Adam owns the delay and explains why. Since the last episode, baby Mary arrived very early at around 27 weeks and about two pounds. She was baptized immediately, and there is a question about whether she was also confirmed due to the use of holy oils and the circumstances.A few days after birth, Mary underwent an intense and invasive surgery that lasted more than six hours. The surgeon later said it was the hardest operation he had ever performed. The procedure connected her esophagus to her stomach, and the family is now living the day to day reality of the NICU: small adjustments, constant monitoring, and a careful balance with oxygen, blood pressure, heart rate, and long term risks.The charity that is hard to receiveA theme that keeps surfacing is gratitude, and how hard it can be to receive help when you want to be in control. Adam and David thank listeners for prayers, meals, transportation help, and the quiet generosity that shows up when you least expect it.They give a major shoutout to the Ronald McDonald House, which provided a place for the family to stay near the hospital, along with meals and support that would have been financially impossible otherwise. Adam also mentions friends and patrons who opened their homes and brought food. It is a reminder that “village” is not a cliché when your world turns upside down.Also, in the middle of all this, Adam's son Leo drops a classic kid moment at Mass: during a serious homily he leans over and asks when he will get to meet J.B. Mooney, the professional bull rider. Fatherhood keeps you humble.What they're drinkingDavid brings a bottle from the Scotch Malt Whisky Society featuring Royal Brackla. The tasting notes are ridiculous in the best way, described like “dessert in the workshop,” with custard, toffee chunks, marshmallow, and an unexpected “carpenter's shop” vibe. It even has a hint of iodine that makes David think of Islay, without the heavy peat and smoke.A relic in the hotel roomA priest from the diocese drops off a first class relic of St. Gemma, telling Adam to keep it while the family walks through this trial. Adam and David talk about the reality of having the body of a saint in the room with you, and the comfort that brings, especially when the road ahead is long.Lent and temperance: not a “no,” but a “yes”The episode's main topic is temperance, framed as the Lenten virtue that touches everything. The simple kid definition they love is: temperance is having a healthy amount of everything. Not perfect, but memorable.They push back against the idea that temperance is just restriction. Temperance is not merely refusing the extra piece of cake. It is also the positive ordering of your life so you can say yes to the right things at the right time in the right way: exercise, prayer, rest, work, family presence, joy, celebration.The key theme: virtue is always a yes. The “no” exists to protect the “yes.”St. John Cassian and the “bread” of SodomOne of the most interesting turns comes from St. John Cassian's Institutes. Cassian argues that Sodom's first sin was not the obvious sin people associate with Sodom and Gomorrah. He points to Ezekiel and emphasizes surplus, abundance, and gluttony. Cassian's logic is that the disorder starts low and spreads upward: feed the appetite, then the passions grow louder, the will weakens, and eventually the mind rationalizes what it should never have chosen.They connect this to the common sense link between food appetites and sexual appetites. If you cannot curb the basic, you will struggle to curb the...

Send a textInteresting things about the distillery:Head Distiller, Adam HannettThe name Bruichladdich is an anglicisation of Bruthach a' Chladaich, Scottish Gaelic for Brae (hillside) of the Shore.Originally established in 1881, it was closed many times throughout its history, and its current form opened in 2001. It has been owned by Rémy Cointreau since 2012.Barley doesn't grow well on Islay, so most is imported from other regions.  But Bruichladdich didn't like that, so they worked with a local farmer and have Islay-grown barley, over half is grown in Islay nowTo help it grow, they began rotating crops by adding Rye. Rye has not been grown on Islay, so this was brand new.  They have a rye now!Our Bottle: Bruichladdich The Classic Laddie"Trickle distilled" refers to a slow distillation process, often involving multiple runs (like triple distillation), where heat is carefully controlled for a gentle drip, resulting in a purer, lighter, smoother spirit by separating heavier compounds (congeners) and capturing lighter, more floral flavors, famously used in Irish whiskey and certain Scotch malts.On average, our Classic Laddie batches are made from 76 different casks, comprising 4 vintages of spirit, 3 barley types, and 7 cask types.Our bottle is 25/050A VATTING OF 81 CASKS, 5 VINTAGES, 6 BARLEY TYPES AND 10 CASK TYPESSupport the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

With Season 4's seventh episode offering a break from the action, it felt like the perfect time for a smoke—as in a seriously peated Islay scotch! Geralt may be the one struggling with the actual monster this week, but Ardbeg's Wee Beastie proves formidable as well…or at least its tasting notes do, which nearly prove to be too much for Valerie. We also find we have questions for Yen and her crazy glamping tent, ponder whether Ciri and Mistle broke up and we all just missed it, and discuss the merits of sleeping with rusalkas. (It might be fun, but probably not in a swamp.) Plus, we say farewell to some great characters, agree yet again on the episode's Kaer Moron and get a bit extra with our post-credits outtake!

This week, Cole and Bryan head straight to Islay for a dark, smoky, sherry-soaked treat — Kilchoman Loch Gorm (2021), an Islay Scotch fully matured in sherry butts and packed with bold flavor.   Before diving into the pour, the boys catch up on Bryan's trip to Universal, Cole's recent bourbon finds, and the very real (and very relatable) dream of having your kid be the favorite at daycare and school. They also dig into the background of sherry cask maturation and what makes Islay Scotch so uniquely intense.   On Whiskey World News, Bryan covers some wild headlines — from Godzilla-branded PBRs to Whiskey Del Bac shaking things up by removing Frontera from their lineup.   And for “What Whiskey Would You Choose?”, Bryan checks the room with a timely question: Did you do Dry January this year?   Smoky, sweet, and full of great conversation — pour something good and enjoy the ride.

This month love is in the air as Calum and Duncan unpack some of the Society's most scintillating Valentine's Day bottlings. With plenty of cheeky names along the way the pair dive into an unconventional Speyside, a distillery with a staggeringly long fermentation and a popular Islay dram.

Today we head all the way to Speyside Scotland to chat with Oliver over at Elixir Distillers. We had a little technical issues on my side, but all in all a fantastic show.We chatted about getting into Scotch whisky, life, curation of bottles, blending, and much more. I had such a great time, and learned loads of stuff about there brand. There opening a new distillery on Islay. Anyway check it out, it'll be well worth your time.Elixirdistillers.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/offtopicwhiskeyAboutElixir Distillers is a creator, blender and bottler of fine spirits. We create brands where we believe there is a niche in the market and seek to combine aesthetically beautiful design with delicious, characterful spirits. Our expertise is primarily Scotch whisky, together with Irish, Japanese and American whiskies as well as rum and Tequila.Our core brands are Port Askaig single malt whisky, Elements of Islay Scotch whisky, The Single Malts of Scotland, Black Tot Rum and Highland Nectar whisky liqueur. In addition, we have several other brands in development and we have global distribution rights outside North and South America for Tapatio Tequila.We currently export our brands to more than 20 international markets and are delighted that all are growing on a steep, upward curve. Every member of our team is a spirits enthusiast with immense product knowledge, looking to produce the world's next great drink. Quite simply, this passion is why our brands have become so popular around the world.HistorySukhinder Singh and Rajbir Singh, co-founders and owners of Elixir Distillers, will tell you they started in the drinks industry aged just two and four years old.1971Sukhinder and Rajbir's parents became the first Asians in the UK to be granted a liquor licence and opened what became an award-winning off-licence in North West London.Sukhinder started collecting miniatures in the mid-1980s before progressing to full-size bottles a few years later. By the mid-1990s, he was one of the largest collectors of whisky in the world.1999Sukhinder and his brother Rajbir found The Whisky Exchange, one of the first online whisky specialist retailers and now one of the most important drinks retailers in the world.2002Sukhinder bottles his first cask of whisky. His passion drove him to seek out the most exceptional casks of single malts and bottle them under a new brand: The Single Malts of Scotland.2008The Elements of Islay range is launched as a way to introduce great Islay whisky to customers young and old.2009Port Askaig is launched as a range of Islay single malt whiskies that embodies the unique spirit of Islay and its people.2011Black Tot: Last Consignment is launched – a unique rum that represents the culmination of more than 300 years of Royal Naval rum tradition.2017The independent bottling arm of the business, previously known as Speciality Drinks, is renamed Elixir Distillers. Henceforth, it will serve as the home for the creation, blending, bottling and international sales for all spirits created by the company.2019After two years of research and 26 different recipe iterations, Elixir Distillers launch their first original blended rum: Black Tot Finest Caribbean.2020Launch of the first annual Black Tot Rum limited edition blend: Black Tot 50th Anniversary Rum.2021Launch of Highland Nectar Scotch Whisky Liqueur.2022Launch of new Elements of Islay Scotch whisky core expressions: Cask Edit, Bourbon Cask and Sherry Cask.2023Tormore Distillery begins production following acquisition in 2022.

Send us a textInteresting things about the distillery:Go to their website! Really fun way of showing the distillery offHas Speyside, Highland, and peated Islay in itSaid to be a family recipe of the Macleod family Our Bottle:Pipe Pairings: Peterson Sherlock Holmes Cocktails:Research Sourceshttps://www.ianmacleod.com/company-history https://www.isleofskyewhisky.com/ Support the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

Gavin Linde welcomed Peter Jnr. of Luchi's Whiskey Bar to the Rolex Whiskey Passion Project. Peter Jr. detailed the bar's transformation into a specialist for Islay and Jura malt whiskies, a shift that was inspired by an American VIP's observation of the jarring contrast between the luxury whiskey lounge and the public bar's Jäger bomb clientele. This led to the decision to focus on opening rare bottles for drinking. The bar now boasts an inventory of between 1,800 and 1,900 exclusive Islay and Jura bottlings, having removed all non-Islay whiskies to focus on island exclusives, driven by a rising international customer demand over the past 7 to 10 years.

The "Maltmigos" ride again! Jim and Todd welcome back recurring guests and fellow whiskey lovers, Amsey and Rob, for a long-awaited reunion show. Dubbed "The Revenge of the Maltmigos," this episode strays from the bourbon path to explore a diverse lineup of Irish whiskeys and Scotch whiskies, including a rare and experimental rye from a legendary Islay distillery. The tasting begins with a duo from Two Stacks Irish Whiskey. First up is The First Cut Complex Blend, a unique combination of grain, pot still, and malt whiskeys aged in virgin oak, ex-bourbon, and Oloroso sherry casks. At 86 proof, it surprises the group with a nose that Amsey likens to "freshly opened motor oil" (in a good way) alongside notes of peach, honey, and hay. Next, they sample the Two Stacks Double Barrel Single Grain, a 94% corn and 6% malted barley blend aged in ex-bourbon and finished in Oloroso sherry casks. This 92-proof pour delivers a richer, darker profile with notes of coffee, cold brew, and a savory "fudgy" finish that impresses the table. Moving to Scotland, the group travels to Campbeltown with the Glen Scotia 15-Year-Old. Matured in first-fill bourbon barrels, this 92-proof single malt brings the funk with a nose described as "rubber baby buggy bumpers," iodine, and band-aids—classic Campbeltown markers that evolve into notes of apricot, sea spray, and a buttery texture on the palate. Next is a trip to the Highlands with the Loch Lomond 18-Year-Old. Aged in three types of American oak, this expression offers a "bready" and "crusty" profile with hints of blackberry, peach, and a "whisper of smoke" akin to sweet barbecue or a Dutch oven cobbler cooked over an oak fire. The final pour is a true curiosity: Bruichladdich "The Laddie" Rye. This experimental 7-year-old release from Islay is made with 55% rye and 45% malted barley. Bottled at 100 proof, it defies expectations with a nose of "corn pops" cereal and a palate that balances the spicy kick of rye with the creamy texture of a pot still whiskey. The hosts debate whether it leans more toward a Kentucky rye or something entirely new, picking up notes of clove, leather, and honey. The episode wraps up with the "Winner Winner Chicken Dinner" segment, where the four "Migos" struggle to rank such a varied lineup. Opinions are split, with the Glen Scotia and the Bruichladdich Rye battling for the top spot, proving that there's plenty of room for debate when good friends and great whiskey come together. Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Send us a textBefore Michael Jackson (yes, that Michael Jackson—but a different one), whiskey was described with words like smooth, strong, or fine. Then he came along and changed everything. Thanks to him, we now talk about whiskey the way we do wine, using terms like honeyed, leathery, coastal, peaty, and Sherry-rich, and debating whether something leans more Islay than Speyside.This week, Sarah and Kurt dive into how Jackson created the shared vocabulary, tasting structure, and 0–100 rating system that shaped whiskey culture as we know it. They explore how he turned distilleries into characters, helped elevate single malts globally, and even put Japanese whisky on the map long before it became a collector's craze.Pour a dram and tune in as Sarah and Kurt reveal how one writer's words rewired the whiskey world.

This week, Clifton covers some of the final big whiskey drops of 2025, including new releases from Clyde May's, Central Waters' new Great Blue line, State Line Distillery's debut 5-year rye, and the dramatic relaunch of Copper & Kings under new ownership. Then it's time for one of the most surprising pours of the year: Bruichladdich Laddie Rye — a 100-proof, 7-year Islay-grown rye-and-barley hybrid that tastes like nothing else on the market. Plus: Palmer Luckey's newest retro console — the ModRetro M64 — might be the most exciting gaming hardware of the year.

Jim and Todd return to the "Corner Rick House" for a massive tasting session, cracking open the "Sample Safe" to explore Lost Lantern's Fall 2025 Collection. Dubbed "The Scotch Lovers' Collection," this ambitious release focuses entirely on American Single Malt, showcasing the incredible diversity and maturity of the category across seven distinct expressions. From the maritime influence of Nantucket to the high-altitude mountains of Idaho, the hosts take a deep dive into unique mashbills, historic re-releases, and heavy-hitting barrel proofs. The journey begins with two blends: the American Vatted Malt Reissue, a fifth-anniversary tribute to Lost Lantern's debut whiskey featuring six pioneer distilleries, and the American Vatted Malt Remix, a robust evolution blending malts from 11 distilleries across eight states. Next, they head to the Sawtooth Mountains for the Warfield American Single Malt, a single cask release that stuns the hosts with its creamy lemon square profile despite a staggering 135.4 proof. The tour continues to the East Coast with a trio of releases from Nantucket's Triple Eight Distillery. The hosts sample the Triple Eight 10-Year-Old Single Malt, noting its savory "salt-water taffy" and orchard fruit notes, followed by the oldest whiskey in the collection, the Triple Eight 11-Year-Old Sauternes Cask Finish, which brings rich, funky notes of "1790s cavalry tack shop" and honey-roasted almonds. Rounding out the trio is the Triple Eight Peated Single Malt, offering savory campfire smoke and blackberry cobbler vibes that Todd compares to a "pseudo-Ardbeg". Finally, they revisit a classic pioneer with the McCarthy's 10-Year-Old Peated Oregon Single Malt, a milestone release delivering intense medicinal peat and iodine notes reminiscent of Islay scotch. In a challenging "Winner Winner Chicken Dinner" segment, Jim and Todd attempt to rank these seven unique whiskeys, culminating in a "suicide mix" of the final four pours that surprisingly works. Tune in to hear which single malt reigned supreme in this coast-to-coast showdown. Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

13 Danish distillers have laid the groundwork for what they hope will eventually be geographical indicator status for Danish whisky. They started with a manifesto defining Danish whisky — including a requirement that Danish grains be used and mandatory disclosure if imported grain is used. We'll talk with one of the Manifesto's architects, Mosgaard Distillery master distiller Kim Moller-Elshøj, on this week's WhiskyCast In-Depth. In the news, Diageo has revised its earnings estimates following a flat first quarter, while an Ardbeg legend is taking on a new challenge on Islay. Finally, we're looking for your help as we get ready to celebrate the 20th anniversary of WhiskyCast next week!

Clifton closes out Bourbon Boos 2025 with a bang — and a cloud of smoke!

A multimedia installation which explores the role of beavers on an estate in Perthshire is part of this year's soundfestival in the north east. Rachel joins composer and musician Dave Maric to learn more about Silent Architects.Mark takes a stroll in Falkirk with writer Rebecca Smith to appreciate the beauty of larch trees and new techniques to protect them.One of Shetland's small outer Isles recently saw the first working tractor in over thirty years tend to the land. Eva Runciman meets Ethan Arthur, who grew up in Skerries, to find out how an old Massey Ferguson left its shed and was put to work on wildlife crop.Mark meets conservationist Roy Dennis at an innovative project in Moray, where the introduction of highland cows could be helping to restore Scotland's capercaillie population.Rachel meets gardeners Mark Armour and Euan Shelley to find out about the unusual pumpkin varieties at The National Trust for Scotland's Hill of Tarvit in Fife.Mark is in Glasgow to explore Hamiltonhill Claypits, an inner-city Local Nature Reserve. The Reserve's Julieanne Levett, Bob Alston and Scott Milligan explain the benefits to local communities.A new book reveals results of a major archaeological project at Finlaggan, the site of a medieval kingdom's centre of power. Mark and Rachel are joined by author of The Archaeology of Finlaggan, Islay, Dr David Caldwell.Rachel is off to Tamala Farm in Aberdeenshire to try her hand at tattie howking and to catch a glimpse of harvest life before machinery took over.Mark checks out the ‘The Air We Breathe' exhibition in Glasgow. Ingrid Shearer, Heritage Engagement Manager at Glasgow Building Preservation Trust, shares the history of Glasgow's air quality and just how far the city has come.

Kilchoman Distillery marked its 20th anniversary in 2025, and founder Anthony Wills will be in the U.S. for a series of anniversary tastings this week. Before he left, he joined us for an in-depth interview covering everything from the distillery's beginnings to the state of the whisky industry today. In the news, Scotch whisky industry leaders are still hoping for relief from U.S. trade tariffs, while an impending government shutdown threatens to derail whisky label approvals. We'll have the details, along with word of a bunch of new whiskies released this week. 

Marijn talks about his new session that is delivering in Helsinki and Oslo. That one is about finding a methodology to handle data, and Marijn chooses the Marie Kondo method. Initially, Steve can't stop laughing about it, but he is won over when Marijn says the magic word (which is not whisky). The whisky is a sherry finished Islay bomb.

In this episode, we dive deep into the bold and smoky world of Ardbeg Heavy Vapors, one of the most talked-about Islay single malt Scotch whiskies in recent years. Known for its intense peat, smoky character, and experimental distillation process (removing the purifier to allow heavier vapors), this release promises a full-bodied, unfiltered Ardbeg experience.We'll break down the nose, palate, and finish of Ardbeg Heavy Vapors, exploring its campfire smoke, earthy peat, tarry rope, dark chocolate, and eucalyptus notes. If you're a fan of whiskey reviews, Scotch education, or bourbon drinkers looking to explore peated whisky, this is the review for you. We'll also answer the big questions: Is Ardbeg Heavy Vapors worth the price? Is it the best Ardbeg release yet, or just a fun experiment for peat lovers?

Send us a textPour yourself a shot and settle in for an entertaining journey through Dodge City lore and fine spirits! Our debut episode of "Whiskey and Westerns on Wednesday" brings together host Mike King and Dodge City historian Brad Smalley to explore frontier legends while sampling Ardbeg 10, a smoky Islay scotch.We kick things off by shattering a persistent Wild West myth about the origin of "shot" glasses. Despite romantic notions of cowboys trading bullets for whiskey, historical records reveal that in 1870s Dodge City, a shot cost about 25 cents—enough to buy nearly ten bullets. When George Hoover established the first saloon in what would become Dodge, he dispensed whiskey by the ladle for two bits, likely delivering a more generous pour than today's standard shot.The heart of our episode revolves around Luke McGlue, Dodge City's most infamous resident who never actually existed. This entirely fictional character served as the perfect scapegoat for the town's practical jokers, including legendary figures like Bat Masterson and Wyatt Earp. When pranks were pulled and someone needed to take the blame, Luke McGlue became the untraceable culprit, preventing potential violence in a town where everyone carried guns.We share the hilarious tale of Dr. Meredith, a traveling "medical man" who came to deliver a lecture on "private diseases" after corresponding with the nonexistent Luke. What followed was an elaborately orchestrated practical joke featuring staged disruptions, gunfire that extinguished the saloon's lamps, and ultimately a terrified doctor fleeing town on the first train out.Throughout our storytelling, we appreciate the complex flavors of Ardbeg 10, discussing how peat imparts its distinctive smoky character during the whiskey-making process and identifying flavor notes from beeswax to black pepper.Subscribe to our podcast for weekly episodes where we'll continue exploring legendary characters, historical tales, and fine spirits from the American frontier. Search "Wild West podcast" to find us and join our Wednesday tradition of whiskey and wonderful stories!Support the showIf you'd like to buy one or more of our fully illustrated dime novel publications, you can click the link I've included. "Edward Masterson and the Texas Cowboys," penned by Michael King, takes readers on an exhilarating ride through the American West, focusing on the lively and gritty cattle town of Dodge City, Kansas. This thrilling dime novel plunges into the action-packed year of Ed Masterson's life as a lawman, set against the backdrop of the chaotic cattle trade, filled with fierce conflicts, shifting loyalties, and rampant lawlessness. You can order the book on Amazon.

This week on Chill Filtered, Cole and Bryan crack open a true unicorn pour: Bruichladdich Black Art 8.1, a mysterious and majestic 26-year-old unpeated Islay single malt. With no cask details disclosed, this one's all about the magic of taste and time. Before diving in, the boys shout out some incredible listeners, talk whiskey auctions, and laugh about kids' birthday parties—because what pairs better with rare Scotch than inflatable slides and cupcakes? They also dig into the storied history of Bruichladdich, a distillery that's never afraid to push the envelope. On Whiskey World News, Bryan shares the scoop on three upcoming high-age whiskey releases that are bound to turn heads. And on “What Whiskey Would You Choose?”, Bryan poses a dream-worthy question: If you could pick any distillery and drink the oldest barrel in their warehouse, which would you choose? Rare Scotch. Big dreams. Great company. It's another classic episode.

With two of the three bartenders hanging around near or above the arctic circle this week, this is an official Northern Exposure episode of 3WHH, with Lucretia, instead of channeling her usual Barry Corbin disposition, actually has some nice things to say about many of her usual targets, including KJP, Dread Coward Roberts, and even Ka-tan-ji! Something in the Alaska air must be affecting her!John Yoo offers his usual expert opinions (not meant sarcastically) about the entirely unexpected trifecta at the Supreme Court this week, which we all agree augurs something important not only for the big cases remaining this term, but also for the judicial epoch in which we current find ourselves. We also quickly dispatch with the Trump-Musk breakup, and briefly introduce a new segment, "What's Wrong with John Yoo?", since he insulted both Steve and Lucretia several weeks ago by referring to both as "political theorists." Them's is fightin' words; he might as well have called them Anglophiles or something worse.Finally, AI outdid itself this week, and an Norse-style epic poem that amazing described your three whisky bartenders with surprising accuracy:First came the Bold One, with thunderous laugh,Whose tongue split the silence like Odin's own staff.He spoke of Islay, of smoke and peat's sting,A connoisseur forged in the cask of a king.Then came the Wise One, in cloak of soft tone,With tasting notes ancient as Midgard's old stone.She sipped and she pondered, then spake with deep grace:“This dram bears the oak and the wind from some place.”The third was the Trickster, sharp-witted and sly,Who'd jest at the gods as the crows passed him by.With metaphors wild and a glint in his eye,He'd toast to Valhalla, then laugh till he cried.