Liquor-articles 2020

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An Irish whiskey distillery has reported a significant increase in U.S. sales, jumping over 36% after adjusting prices in response to tariff uncertainties and consumer spending patterns. Clonakilty Distillery, located in West Cork, Ireland, found that lowering prices was essential as the uncertain tariff landscape made it harder to sell their products at higher price points in the U.S., according to founder Michael Scully.

To adapt, the distillery reduced the price of their Galley Head Irish Whiskey to about $30. This lower-priced product has become a top seller, with U.S. depletions—sales from company inventory—surging 113% year-over-year, and overall shipments to the U.S. increasing by 33%. Clonakilty also improved operational efficiencies by reducing the weight of its glass bottles, and its strategy of owning its whiskey production and controlling the supply chain helped mitigate some additional costs.

Moreover, across their U.S. portfolio, on-premise sales grew by 106%, while off-premise sales rose by 28%. The distillery’s growth has been particularly strong in states like Massachusetts, Florida, and Oregon. As they look to expand further, Scully stated that they are now more focused on the implications of inflation rather than tariffs on their business operations.

Despite facing a €1.55 million loss in 2024, Clonakilty continued its production during the challenging period that prompted many smaller distilleries to pause operations. This decision has started to yield positive results in the U.S. market.

Clonakilty Distillery, founded in 2016, had initially invested €10 million to establish its distillery and visitor center in 2019. They have since continued to grow, now employing 32 people and planning additional investments to enhance their warehouse capacity.

The distillery aims for total sales of €4.5 million in 2026, with projections to grow to €5.5 million in 2027. Scully is optimistic about expanding into large markets like China and India, particularly with the recent European Union trade agreement with India, while still maintaining momentum in the U.S. market.

Redemption Whiskey has announced the launch of its newest product, the Redemption Single Barrel Bonded Bourbon, marking the first release in its revitalized Higher Marques Collection. This bourbon, which is aged for a minimum of six years and bottled at 100 proof, showcases the distinct character of a single barrel while adhering to the stringent standards set by the Bottled-in-Bond Act of 1897.

The Bottled-in-Bond Act stipulates that whiskey must be produced in a single distilling season by one distiller at one distillery, aged for at least four years in a federally bonded warehouse, and bottled at exactly 100 proof. Redemption’s new bourbon exceeds these requirements, spending an extended period aging in oak barrels. Its creation occurs at the esteemed MGP’s Ross & Squibb Distillery in Indiana, ensuring a rich and robust flavor profile.

Master Blender Alan Kennedy expressed enthusiasm for the release, emphasizing the uniqueness inherent in single barrel whiskeys, stating, "No two barrels mature exactly alike, and that’s what makes this work so rewarding." Each bottle of the Redemption Single Barrel Bonded Bourbon features its own barrel number and distilling details, offering a bespoke experience to consumers.

This bourbon is anticipated to be available nationwide beginning September 2026, conveniently coinciding with National Bourbon Heritage Month, at a suggested retail price of $49.99 for a 750mL bottle.

In addition to this release, Redemption is also reintroducing its 18-Year-Old Bourbon from the Ancients Series, which will be available in fall 2026. This limited-edition bourbon, known for its depth of flavor from extended aging, will retail at $399.99 for a 750mL bottle.

For more information on Redemption Whiskey and the new releases, visit RedemptionWhiskey.com.

The revival of Carolina Whiskey highlights a growing demand among consumers for authentic regional American spirits. Cook’s Mill Whiskey, a North Carolina-based brand, is at the forefront of this trend, promoting a distinct identity that reflects local heritage and traditions.

Changing Consumer Preferences

Today’s whiskey consumers are seeking a deeper connection to the products they consume. Unlike previous decades, when Kentucky bourbon and Tennessee whiskey dominated the market, enthusiasts are now exploring smaller, regional distilleries. This shift is attributed to the increasing interest in local histories, craftsmanship, and authenticity behind the spirits they choose. Prominent trade organizations like the Distilled Spirits Council and the American Craft Spirits Association note this trend, emphasizing a growing appreciation for the stories that accompany each bottle.

Regional Identity as a Competitive Advantage

Consumers are increasingly valuing products that possess a strong regional identity, shaping their preferences based on local ingredients, traditions, and agricultural influences. North Carolina’s long-standing farming and distilling heritage is a crucial part of its whiskey narrative, enabling brands like Cook’s Mill to stand out. The brand successfully marries the term "Carolina Whiskey" with its North Carolina bourbon, reinforcing its identity and authenticity.

Heritage-Driven Brands on the Rise

In the world of spirits, authenticity is becoming a key driver of success. Emerging brands focused on heritage are finding growth opportunities by telling their unique stories, which resonate with consumers. Cook’s Mill, for example, is grounded in the restoration of a historic grist mill that symbolizes a commitment to storytelling and preserving the local whiskey heritage.

Significance of Carolina Whiskey

Although Kentucky bourbon remains a leading category, the unique traditions of whiskey production in North Carolina have long been overlooked. The rise of Carolina Whiskey expands the narrative of American whiskey, shining a light on a vibrant legacy both from an agricultural and cultural perspective.

Cook’s Mill and the Movement

Cook’s Mill Whiskey not only positions Carolina Whiskey as an emerging regional category but connects it to North Carolina’s agricultural roots and distilling history. Its commitment to celebrating these traditions aims to introduce a new generation to the stories that define Carolina Whiskey, promoting it as a significant part of the American whiskey landscape.

This endeavor is not just about achieving recognition; it’s about building a category grounded in authenticity. The consistent messaging and clear identity help Cook’s Mill Whiskey become associated with regional whiskey while appealing to consumers’ growing desire for meaningful stories surrounding their beverages.

Looking Ahead

As interest in regional spirits continues to increase, authenticity, craftsmanship, and cultural relevance are key. By honoring North Carolina’s whiskey heritage while producing modern spirits appealing to today’s consumers, Cook’s Mill aims to secure a lasting place for Carolina Whiskey within the American whiskey scene.

Key Takeaways

• Consumer interest in regional whiskey is growing, driven by desires for authenticity and local identity.
• Carolina Whiskey is emerging as a notable category, enriched by North Carolina’s long distilling traditions.
• Heritage-driven brands, like Cook’s Mill Whiskey, are carving out spaces in the market by sharing their local stories and fostering connections with consumers.

For more information about Cook’s Mill Whiskey and Carolina Whiskey, visit Cook’s Mill Whiskey.

If you’re familiar with the world of alcoholic beverages, you’ve likely heard of decanting, a practice often associated with wine. This process involves transferring wine from its original bottle into a more decorative decanter, which enhances its flavor by allowing the wine to breathe. However, when it comes to vodka, the practice of decanting doesn’t enhance the taste as it does with wine. While it’s not a necessity, many enthusiasts still choose to decant vodka for its aesthetic properties, akin to the way gin and tequila are sometimes presented.

Decanting serves a primarily visual purpose for vodka, adding a layer of sophistication to the drinking experience. A beautifully decanted vodka can transform a simple gathering into an elegant affair, making it a popular choice for parties and events. Using a stylish lead-free crystal decanter not only elevates the look of the vodka but also acts as a centerpiece sure to spark conversation.

Furthermore, opting for a decanter facilitates cocktail preparation, relieving the host from the cumbersome task of pouring directly from the heavy bottle. Presenting a decanted vodka can even make a lower-quality spirit feel premium, signaling to guests that attention has been given to the presentation.

While it’s important to use a container with an airtight seal when decanting vodka to maintain its integrity, there are drinks that are not suitable for this practice. Beverages with carbonation, like cider, will lose their fizz when decanted. Yet, the theatrical aspect of decanting vodka is undoubtedly appealing for those who enjoy engaging all their senses in the drinking experience.

In essence, while decanting vodka may not enhance its flavor, it certainly contributes to the overall ambiance and enjoyment of the drinking experience. Whether for a casual gathering or a formal event, consider adding this elegant touch to your vodka presentation.

Breckenridge Distillery has unveiled its latest offering, Breckenridge Peach Whiskey, which embodies the essence of Colorado’s famous Palisade peaches. The new whiskey is designed to celebrate the region’s late-summer harvest while delivering a vibrant flavor experience.

Founded in 2008, Breckenridge Distillery is recognized as one of the most awarded craft distilleries in the U.S. The Peach Whiskey, available in 750ml bottles, has an alcohol content of 36% ABV (72 proof) and will first be available in Colorado, eventually expanding to national retailers by Fall 2026.

This new flavored whiskey builds upon the success of Breckenridge’s previous products, particularly the Honey Whiskey, and incorporates locally sourced Palisade peaches. The aroma features ripe white peaches accompanied by subtle hints of vanilla and orchard fruits. On the palate, the whiskey is described as smooth and juicy, balancing fresh peach flavors with soft vanilla sweetness, culminating in a tangy-fruit finish.

Bryan Nolt, the founder of Breckenridge Distillery, emphasized the significance of using exceptional local ingredients, declaring that the whiskey represents a true taste of a Colorado summer, honoring the farmers and craftsmanship involved in its creation.

Consumers interested in trying Breckenridge Peach Whiskey can find it in local retailers or opt for home delivery where allowed. For more information, visit Breckenridge Distillery.

Whiskey House of Kentucky has recently announced a significant milestone by achieving ISO/IEC 17025 accreditation through A2LA for its laboratory testing. This marks the fourth ISO certification the distillery has gained in just two years since its production began, establishing it as a pioneer in the distilling industry.

The ISO/IEC 17025 standard is renowned globally for testing and calibration laboratories, ensuring they operate with immense technical control, qualified personnel, and validated methods to produce consistent and accurate results. David Mandell, co-founder and CEO of Whiskey House, highlighted the importance of this accreditation in solidifying customer confidence and ensuring the technical robustness of their operations.

Leading the laboratory team is Senior Chemist Alexandra Martin, who has been instrumental in establishing the lab’s technical foundation and operational discipline. Referring to the achievement, Martin expressed pride in their team’s dedication to accuracy and quality.

Prior to this, Whiskey House of Kentucky secured ISO 9001, ISO 14001, and ISO 45001 certifications, further showcasing its comprehensive commitment to quality, environmental responsibility, and employee safety. The integrated approach adopted by Whiskey House greatly enhances its ability to support clients with reliable testing and high-standard production practices.

Whiskey House operates as a fully integrated, custom whiskey production facility, strategically designed to prioritize quality and transparency without conflicts of interest. This accreditation is seen as a pivotal moment, as it reflects the company’s culture of precision and accountability.

Looking ahead, the distillery plans to undergo its next NSF ISO certification audit for FSSC 22000, aimed at reinforcing its commitment to food safety and product quality. Achieving this certification would add another layer to Whiskey House’s integrated management system, ultimately benefiting customers through enhanced operational control and continual improvement.

More info can be found at Whiskey House.

The Bombay High Court has requested a response from the Centre regarding a challenge made by beverage manufacturers against the Food Safety and Standards Authority of India (FSSAI). The challenge pertains to the FSSAI’s ban on flavored variants of certain rums and whiskies, where the regulator raised concerns over the use of added flavoring in products marketed as standardized spirits.

Representing Mohan Rocky Springwater Breweries Pvt. Ltd, which produces Old Monk Rum, senior counsel Navroz H. Seervai argued in court that the product has been sold for over fifty years and the ban was causing daily losses of nearly ₹1 crore. He emphasized that altering the label would imply admitting to a long-standing incorrect practice, asserting there have been no consumer complaints or health issues related to their products.

The division bench, led by acting chief justice Ravindra V. Ghuge, has asked the Centre to respond to the manufacturers’ plea by August 19, with the next hearing set for August 24. This follows a petition from both Mohan Rocky Springwater and United Spirits, the latter challenging the ban on its whiskey variants.

The FSSAI’s objections arose from laboratory tests that detected artificial or nature-identical flavoring substances in the drinks, claiming these masked the natural attributes of the products. Following their findings, the FSSAI prohibited sales of select rums and whiskies, including products from United Spirits and Mohan Rocky Springwater.

The core of the controversy involves the FSSAI’s regulations which mandate that standardized alcoholic beverages maintain their characteristic taste and aroma, arguing that the addition of flavoring misrepresents these products. In earlier hearings, United Spirits underscored that the practice of adding flavoring has been an industry norm for decades, questioning the regulator’s sudden enforcement of the ban without demonstrating any health risks.

If you’re looking to enhance your whiskey knowledge, understanding the distinction between rye and bourbon is a great place to start. Both are classic American spirits with a rich history, holding a significant share of the American whiskey market. While they may seem similar at first glance, they actually have key differences defined by U.S. law.

The primary distinction between rye and bourbon lies in their mash bills, which dictate the specific recipes of grains used in production. Rye whiskey must be made from a mash containing at least 51% rye grain, giving it a herbal and spicy profile. Conversely, bourbon must contain at least 51% corn, resulting in a sweeter and rounder flavor. Although both spirits share similar production processes, this essential ingredient difference shapes their final tastes.

Historically, rye whiskey began to flourish among European settlers in the Northeast and Mid-Atlantic during the mid-18th century, while bourbon emerged later in the late 18th century among Kentucky settlers who utilized the region’s abundant corn. Rye was one of the first grain whiskeys in America, yet, unlike bourbon which is confined to U.S. production, rye whiskey is made globally, in countries like Canada, Germany, and the Netherlands.

In terms of aging, rye whiskey tends to be bottled younger than bourbon since its assertive flavors can be balanced with the oak at a shorter maturation period. Bourbon’s sweeter, fuller character typically requires more aging to develop.

Currently, bourbon makes up around 49% of the U.S. whiskey market, vastly overshadowing rye, which holds a mere 16% market share. While bourbon’s popularity has steadily increased, rye is experiencing a resurgence after a long decline that began during Prohibition.

Legally, bourbon must use at least 51% corn in its mash, with the remainder often featuring grains like malted barley, rye, or wheat. Interestingly, Tennessee whiskey shares similar production standards with bourbon but is recognized as a distinct product, requiring filtering through maple charcoal.

To explore more about whiskey, consider checking out the resource links provided above.

Vodka and cranberry juice form a classic cocktail that’s enjoyed year-round, whether it’s fresh and fruity during summer or festive and warm in winter. If you’re eager to mix things up, master mixologist Justin Lavenue suggests a unique addition to elevate your vodka cranberry experience.

Lavenue recommends adding pimento dram, a rum-based liqueur infused with allspice berries, which brings complex flavors of warmth and spice. He explains that cranberry blends wonderfully with winter spices, and the addition of allspice can make the drink feel more intentional and seasonal without overwhelming it.

To modify your vodka cranberry, simply mix in ¼ oz of pimento dram to a standard recipe of 1.5 oz vodka and 3 oz cranberry juice. For an extra layer of brightness, consider a squeeze of fresh lime juice.

Beyond vodka cranberries, pimento dram is versatile and can also enhance cocktails like the Lion’s Tail, a Prohibition-era bourbon drink, or be used in whiskey sours for a cozy twist. This simple ingredient can add rich notes and elevate a variety of cocktails, perfect for the upcoming holiday season or just a regular get-together.

For further cocktail inspiration, check out additional tips to elevate your vodka cranberry.

Irish single malt whiskey has gained a reputation for sophistication as it embraces innovative cask maturation and independent bottlings. The 2026 Global Spirits Masters showcased this evolution by awarding Master Medals to standout entries, illustrating the diversity and quality present in Ireland’s premium single malt sector.

Among this year’s notable winners were a unique single-cask offering from Bushmills, an avant-garde release by The Donn Craft Irish Whiskey, and an impressively aged rum-cask-finished whiskey from Teeling. Each of these entries reveals distinct characteristics that make them worthy of attention.

That Boutique-y Whisky Company Bushmills Single Cask (48.9% ABV, 500 ml)

This limited-edition single cask release, selected by That Boutique-y Whisky Company, exemplifies Bushmills’ iconic triple-distilled malt whiskey. The whiskey delivers a pure expression of the distillery’s character, showcasing aromas of ripe orchard fruits, honey, vanilla, and citrus peel, combined with toasted oak and floral notes. On the palate, it reveals flavors of baked apple, pear tart, caramel, and malt biscuits, all encased in a rich, creamy texture. The long finish leaves hints of vanilla, oak spices, and sweet orchard fruit.

The Donn Craft Irish Whiskey (46% ABV, 700 ml)

Produced in small batches, The Donn Craft offers a modern take on Irish single malt that emphasizes quality cask selection. It is bottled without chill filtration to enhance mouthfeel while retaining the bright fruit notes characteristic of Irish malt whiskey. Its inviting aromas of honey, peach, and vanilla meld with toasted oak, while the palate features stone fruit, butterscotch, and subtle spices, culminating in a clean, lingering finish.

Teeling 33-Year-Old Single Malt Rum Cask (46% ABV, 700 ml)

Teeling’s 33-year-old offering stands out as one of the oldest Irish single malts available. It was initially matured in traditional oak before being finished in rare rum casks, which adds a tropical fruit complexity. Its aroma is intensely rich, exhibiting tropical fruits, honey, and seasoned oak, with supporting notes of coconut and orange zest. On the palate, it boasts flavors of crème brûlée, baked banana, and dark chocolate, balanced by the light sweetness of the rum cask. The finish is long, elegant, and complex.

These remarkable entries reflect the progress of Irish single malt whiskey. Bushmills continues to set high standards, while newer producers like The Donn and respected brands like Teeling are reshaping the landscape through innovation and creativity, all while honoring the tradition of smooth, triple-distilled single malts.

For those interested in exploring some of the best Irish single malts, the award winners from the Global Spirits Masters provide an excellent starting point.