On January 24, 2026, a bottle of Kentucky bourbon shattered records at an auction in New York City, fetching a staggering $162,500. This remarkable sale at Sotheby’s included the hammer price of $130,000, along with applicable buyer’s premiums and fees.

The bourbon in question is a rare 1982 bottle of Old Rip Van Winkle 20 Year Old Single Barrel "Sam’s." Distilled at the prestigious Stitzel-Weller distillery on December 7, 1982, and bottled on May 25, 2003, only 60 bottles of this exceptional whiskey were ever made, making it one of the rarest American whiskies in history.

With a robust 133.4 proof, this bourbon represents the highest alcohol by volume (ABV) in Old Rip Van Winkle’s bottling history, contributing to its desirability among collectors. The auction featured "The Great American Whiskey Collection," Sotheby’s inaugural live auction solely for American whiskey, showcasing 360 bottles amassed over many years. Notably, this collection contained some of the most sought-after and rare bottles ever created, with production dates reaching back to 1900.

Jonny Fowle, Sotheby’s Global Head of Whisky & Spirits, expressed the significance of the collection, stating that it exemplifies an unprecedented level of rarity and curation in American whiskey. In addition to the prized Old Rip Van Winkle, the auction also featured rare selections from Buffalo Trace, Michter’s, Wild Turkey, and other esteemed brands.

A growing interest in American whiskey’s terroir is shaping the industry, with Garrison Brothers distillery in Texas emerging as a significant player. Founded by Dan and Nancy Garrison, the distillery has become a key representative of Texas whiskey since its first release in 2010. Their unique location in the Hill Country, just outside Austin, features extreme temperature fluctuations that greatly influence the aging process and flavor development of their whiskeys.

Master Distiller Donnis Todd emphasizes the connection between the whiskey and its environment. By using a single mash bill of South Texas-grown white corn and allowing each barrel to mature independently, Garrison Brothers embodies a distinct Texas terroir. Todd aims for a recognition of character across all expressions while still allowing for variations in aroma and flavor.

The distillery’s approach contrasts with mass-produced bourbons, prioritizing uniqueness over consistency. Todd believes that by embracing this unpredictability, Garrison Brothers can create a diverse yet cohesive whiskey profile. Their flagship Small Batch Bourbon is a prime introduction to their style, offering flavors of apple fritters, candied orange peel, and warm spices.

Notably, upcoming releases like the 2025 Guadalupe showcase the distillery’s willingness to experiment with barrel finishes, contributing to an intricate layering of flavors that reflects the extensive range of terroir in Texas. Similarly, their new Sonora whiskey offers a savory profile with cracked peppercorn and sandalwood notes, highlighting the distillery’s commitment to innovation.

Garrison Brothers also produces flavored bourbons such as HoneyDew and Lady Bird, infusing them with elements like honey and Cognac cask finishing. These creations reflect their dedication to both quality and unique character. Their highly anticipated annual release, Cowboy Bourbon, draws significant attention, often leading to long lines for eager fans at the distillery.

With a firm belief in the influence of Texas terroir, Garrison Brothers continues to set standards and innovate within the American whiskey landscape. Through the artful interplay of local ingredients, deft barrel aging, and a commitment to authenticity, they are reshaping perceptions around the terroir of Texas whiskey.

Mr. Ryuji Nukata, once a textile worker in Japan, has transformed a simple distillery in Phnom Penh into a hub of innovation, creating award-winning gin using local and invasive plants. His journey took an unexpected turn when he discovered that the process of recycling paper produced ethanol, a key component in gin production. This revelation ignited his quest to produce a greener spirit.

Nukata found an ingenious solution in water hyacinths, a problematic invasive species in Southeast Asia. Instead of letting these plants clog waterways, he dried them and used them to generate ethanol, thus repurposing a waste product into a valuable ingredient. The resulting Tropical Citrus gin, infused with botanicals like Battambang oranges and kumquats, won the title of best flavored gin at the 2023 World Gin Awards. His distillery, Mawsim, operates in a space enriched with copper stills, blending tradition with innovation. The gins are sold in sustainable recycled bottles, encouraging eco-conscious consumption.

Nearby, Seekers Spirits, run by the duo Marco Julia Eggert and Tania Unsworth, offers a blend of creativity and local flavors. Initially inspired by the blue butterfly pea plant, they opted for a more traditional Mekong Dry Gin that features local ingredients such as pandan and Khmer basil. Their unique offerings have garnered accolades in international spirit competitions. The couple is also experimenting with an innovative cashew fruit brandy, hoping to elevate Cambodia’s recognition in the global spirits scene.

Another notable distillery, Samai, specializes in rum crafted from Cambodian sugar cane molasses, Kampot red pepper, and organic honey. Founders Daniel Pacheco and Antonio Lopez de Haro, alongside master distiller Darachampich Moang, have established a space that not only produces rum but also serves as a community hub, providing tours and events. Their rum, allowed to mature in sherry barrels, has been well-received for its complex flavor profile, rooted in the rich agricultural heritage of Cambodia.

As the Cambodian spirits industry expands, there’s a growing acknowledgment of the exceptional local ingredients and the potential for artistry in distillation. This growing interest has captured the attention of global audiences, showcasing not just liquor but the unique flavors that Cambodia holds.

The thrilling evolution of these local distillers represents a significant shift in Cambodia’s beverage landscape, marrying sustainability with culinary heritage and creativity. Through these entrepreneurial efforts, Cambodia’s distilling scene is poised for a bright future on the world stage.

A growing focus on the terroir of American whiskey has gained traction in recent years. Notable examples include Frey Ranch in Nevada, a leading entity in the grain-to-glass movement, and Lost Lantern, an independent bottler spotlighting regional distilleries across the United States.

In Texas, Garrison Brothers has emerged as a significant player in the whiskey scene, having been founded just twenty years ago. With its first product released in 2010, the distillery has established itself as a key representative of the Texas whiskey landscape. This reputation is closely tied to the unique terroir of Texas Hill Country, where the distillery is located.

Located in Hye, Texas, Garrison Brothers experiences extreme temperature fluctuations throughout the year, with intense heat during the day and chilly nights. These conditions foster a rapid interaction between the whiskey and the barrel during aging, a process that is influenced by the distillery’s non-temperature-controlled rickhouses. Master Distiller Donnis Todd emphasizes the use of solely South Texas-grown white corn and a single mash bill, believing in allowing the whiskey to evolve organically in the barrels.

This hands-off approach nurtures distinct variations among barrels while maintaining a foundational Garrison Brothers character across their offerings. According to Todd, “Consistency was never the goal,” allowing them to adapt their methods for better bourbon continuously.

Despite embracing variability, the Garrison Brothers whiskeys share a recognizable texture and flavor profile, creating a cohesive identity across different expressions. Their Small Batch bourbon, at 94 proof, exemplifies this with notes of apple fritters, candied orange peel, and woodsy spice.

The distillery also experiments with various finishes and aging techniques, such as the 2025 Guadalupe release aged in ex-Port barrels, which showcases a complex palate with notes of candied cinnamon and cherries. The introduction of Sonora, a whiskey aged in ex-rye whiskey barrels, further highlights Garrison Brothers’ exploration of flavor profiles that still retain their essence.

Their honey-infused spirits, like HoneyDew and Lady Bird, exemplify creative finishing processes, with Lady Bird providing a craving for complex sweetness reminiscent of candy corn and caramel. Additionally, the annual release of Cowboy Bourbon, a highly anticipated barrel-proof bourbon, draws considerable attention, known for its powerful flavor and texture, reflecting the terroir of Texas.

The Garrison Brothers brand stands as a testament to what can emerge when a distillery fully embraces its local character, evolving a unique narrative around their whiskey that emphasizes both quality and place.