Advent calendars have evolved from traditional candy-filled versions to delight whiskey enthusiasts around the globe. This festive season, whiskey advent calendars create a unique opportunity for daily tastings leading up to Christmas, making the countdown to the holiday both exciting and educational.

Spirit-based advent calendars became a trend around a decade ago, initially taking off in Great Britain and gradually reaching the United States. These calendars replace sugary treats with daily one-ounce pours of various spirits, particularly whiskey, operating under the concept of adding a bit of festive cheer each day of Advent—a period starting four Sundays before Christmas.

Originally meant to engage children during Advent, the calendars date back to mid-20th-century Germany. In the late 1950s, the concept gained international popularity, particularly with chocolate-filled designs. The innovative twist for adults emerged in 2012, led by Master of Malt, a UK retailer. Their Scotch whiskey advent calendar featured miniature bottles revealing different single malts each day, paving the way for similar products worldwide.

Now, the landscape of whiskey advent calendars provides an array of options including selections from various spirits, brands, and countries. For instance, the 2025 Flaviar Whiskey Advent Calendar, themed “Flaviar Airlines,” promises a tour of whiskey from major global regions through 24 curated samples. This set includes an array of unique whiskey varieties such as Sir Davis American Rye and Kujira Okinawa Japanese Whisky, complemented by two Glencairn glasses and a tasting journal.

Gravity Drinks also offers a noteworthy “Whisky Tour of the World Edition II” that showcases whiskies from different countries, presented in a beautiful wooden format with informative materials included. This calendar spans diverse distilleries, from Iceland to Australia.

Additionally, retailers like Whisky With Us provide calendars featuring both Scottish and worldwide whiskey offerings, complete with online tasting sessions that enhance the experience, facilitating a virtual tasting course while savoring selections from renowned producers.

This shift from candy to whiskey marks a unique advent celebration, inviting connoisseurs and casual drinkers alike to explore new tastes and brands. The advent calendars now serve not only as festive products but as educational tools, enriching the experience of enjoying whiskey throughout the holiday season and beyond.

Explore these innovative options to elevate your holiday spirit with a curated whiskey tasting journey through December.

Unreined Whiskey Becomes Official Whiskey of Texas A&M Athletics

Unreined Whiskey, established in 2025, has proudly announced its role as the official whiskey of Texas A&M Athletics. Fans and alumni of Texas A&M can now enjoy this unique whiskey at events where alcoholic beverages are offered, with availability at retailers like Spec’s and Total Wine throughout Texas.

The Chief Marketing Officer, Nelson Ingram, stated, “Our vision is to provide the world-class bourbon experience typical of the bourbon trail right here in Texas. We aim to create a brand that resonates with consumers and inspires a lifestyle.”

Breaking away from traditional bourbon methods, Unreined Whiskey ages and blends its whiskey in Texas, where the climate enhances the flavors of oak, vanilla, and coconut. The brand prides itself on purposeful blending and transparency throughout the production process.

Rob Arnold, PhD, Co-Founder of Unreined Whiskey, added, “The team’s innovative approach to whiskey combines quality and experience to create a product Texans will be proud to share.”

In the spring, Unreined Whiskey will open a visitor center in College Station featuring tastings, tours, and events, where guests can learn about the whiskey-making process and the distinct characteristics of their blends.

Unreined Whiskey was founded by a team of Texas A&M graduates, including Ingram and Arnold, along with other industry veterans from both Kentucky and Texas, dedicated to creating approachable and complex whiskey flavors.

For more details, visit Unreined Whiskey.

Bardstown Bourbon Company has released its latest offering, the Distillery Reserve Normandie Calvados Brandy Barrel Finish, showcasing the distillery’s innovative approach to whiskey-making. Launched as part of their Distillery Reserve series, this release follows the sold-out Cathedral French Oak and Hokkaido Mizunara Oak bottlings and is set to be a highlight in the whiskey market.

Master Blender Dan Callaway crafted this bourbon using two base whiskeys sourced from Indiana. Specifically, the blend consists of 76% thirteen-year bourbon and 24% twelve-year bourbon, both made from the same mash bill: 75% corn, 21% rye, and 4% malted barley. After blending, the whiskey spent 28 months in seasoned Calvados casks from Christian Drouin’s estate in France. It was then aged an additional four months in new American oak barrels before being bottled at 104.2 proof.

The resulting bourbon carries a distinct Calvados influence, enveloped in aromas of vanilla frosting, toasted marshmallow, and baking spice. Those scents transition to fruity notes like plums, cherries, and baked apples, complemented by a punch of the rye spice.

On the palate, the whiskey bursts with apple brandy flavors, followed by hints of cinnamon bread and rum raisin, maintaining a balanced sweetness. Traditional bourbon notes of vanilla, cloves, and honey syrup emerge prominently, finishing with a bright maraschino cherry essence.

This limited release is anticipated to be a contender for one of the year’s best new bourbons. It will be available for purchase starting on Black Friday at Bardstown Bourbon’s distillery gift shop and Louisville Tasting Room, retailing for $99.99 for a 375mL bottle, though availability is expected to be limited.

For more information on Bardstown Bourbon, visit Bardstown Bourbon Company.

It’s not every day that students get to learn about the hospitality industry firsthand inside a distillery, surrounded by the aromas of freshly fermented molasses and rows of aging barrels. Recently, students from the FIU Chaplin School of Hospitality & Tourism Management experienced just that during an educational trip to Puerto Rico, facilitated by the Bacardi Center of Excellence.

On this journey, the students discovered that rum is much more than just a beverage; it embodies a rich tapestry of history, culture, and innovation. Witnessing the entire process from fermentation to bottling revealed how tradition and modern technology converge to produce high-quality products. The global spirits industry is currently valued at $650 billion and is projected to grow to $780 billion by 2030, marking the significance of this field in terms of career opportunities.

The students’ first stop included San Juan Distillers in Puerto Rico’s capital. For many, this was their introduction to a smaller production facility. The owner, José R. Álvarez Reyes, alongside his son, provided an intimate look into their distilling process while sharing stories of their passion for craftsmanship and dedication to their heritage. Despite being a smaller operation with around 20 employees, the level of care in each bottle was evident and inspiring.

Next, the students visited Casa Bacardi, the largest rum distillery in the world, located in Cataño. As a well-known brand synonymous with rum, Bacardi offers a wealth of resources and support to FIU students through its partnerships aimed at enhancing education and promoting sustainability. During their time at Casa Bacardi, students toured the facility, exploring the labs where unique yeast strains are developed for their signature products, deepening their knowledge of rum production.

To cap off the trip, the group visited La Factoria, a renowned cocktail bar in Puerto Rico recognized on The World’s 50 Best Bars list. The vibrant atmosphere highlighted the fusion of creativity and culture, showcasing the bar’s ability to transform from a coffee shop in the morning to an energetic nightclub at night. The varied ambiance across its different rooms appeals to a diverse clientele, emphasizing thoughtful design and unique experiences.

This enriching experience highlights the significance of hands-on learning and cultural exploration within the hospitality program. The students did not merely study rum; they engaged with its history, its makers, and its essence. This journey into Puerto Rico reinforced valuable lessons about hospitality, focusing on storytelling, connection, and tradition that they will carry forward in their careers.

• FIU Chaplin School of Hospitality & Tourism Management
• Bacardi Center of Excellence
• Spirits Market Report

With a focus on Guatemalan heritage and innovation, Master Blender Lorena Vásquez plays a pivotal role in crafting Zacapa Rum, which is distinctively aged "Above The Clouds." The aging process occurs in high-altitude casks at 2,300 meters, deriving complexity from the volcanic soils of southern Guatemala where the sugar cane is grown.

Vásquez employs a solera system for aging, transferring the rum through various cask types—like American and European oak—that previously held whiskey, cognac, and sherry. This meticulous method allows for a blend of rums aged between 6 to 23 years, culminating in the flagship Zacapa No. 23, along with premium options like Zacapa XO, which utilizes additional aging techniques.

Beyond the rum itself, Vásquez emphasizes the importance of community engagement. The bottles are adorned with petate weaving, a skill that provides employment for over 700 women in local villages, helping to preserve traditional crafts while fostering economic independence.

Vásquez’s journey into the distilling world began unexpectedly. She studied chemistry and pharmacy, contrary to her father’s wishes for her to pursue medicine. Initially, she worked in quality control at a beer company before transitioning to Zacapa in 1984, where her passion for creating unique rum flourished.

Vásquez recalls her early experiences, noting the superior complexity of the rum distillate compared to other spirits, which spurred her drive for innovation. Through extensive research and travel, she advocated for longer aging processes and the acquisition of varied casks, changing the landscape of rum production in Guatemala.

The elevation plays a crucial role in flavor development. At high altitudes, reduced temperatures and lower oxygen levels slow the aging process, enriching the rum with nuanced colors and aromas. She describes this environment as a blend of "magic and chemistry," producing a more refined product.

When it comes to personal preferences, Vásquez enjoys Zacapa No. 23 in cocktails like an Old Fashioned or a Zacapa Espresso, whereas she savors the Zacapa XO straight, showcasing the rich flavor profiles unique to her creations.

The International Wine & Spirit Competition (IWSC) is renowned for its role as a respected authority in the beverage industry, showcasing the best of wine and spirits from around the globe. Among the most notable recognitions is the IWSC Honor Roll, which celebrates brands that demonstrate exceptional quality consistently over the years. For 2025, only two vodkas made it onto this elite list, highlighting their extraordinary craft and character.

Established in London in 1969, the IWSC evaluates categories from over 90 countries using blind-tasting methods to ensure impartial assessments. The competition’s "Top 50" project has recognized not just single standout bottles but producers whose consistent quality across their portfolios captivates judges. Vodkas must earn gold medals in three of the last five competitions to qualify for the Honor Roll, reflecting their reliability and craftsmanship. Out of thousands of entries, only 46 spirits met this high standard, and the two vodkas selected were Alberta Pure Vodka and Royal Mash Vodka.

Alberta Distillers’ Alberta Pure Vodka features a 40% ABV and is priced at $17 for a 750 ml bottle. Founded in Calgary, Alberta, in 1946, Alberta Distillers is known for its rye whiskey production and exceptional distillation techniques in extreme climates. Its Pure Vodka is made from 100% Canadian grains and glacier-fed spring water, showcasing a dedication to quality. The vodka is refined through multiple distillations and charcoal filtration, resulting in a clean aroma with hints of citrus and grain. It offers a smooth taste with notes of white pepper and a crisp, mineral finish, making it perfect for classic cocktails or enjoyed straight with caviar.

Royal Mash Vodka, also at 40% ABV, is priced higher at $44 for a 750 ml bottle. Produced in Jersey, this vodka is crafted from the unique Jersey Royal potato, a crop protected by designations of origin, ensuring its quality. The vodka is distilled four times and non-chill-filtered, creating a product rich in nuances. On the nose, it offers a creamy grain aroma combined with hints of almond and citrus. Its palate features a blend of white pepper and cereal grains with a velvety finish, emphasizing its luxurious profile intended for sipping.

Considering these two vodkas side by side reveals the diversity within the vodka category, often overshadowed in the spirit world. Alberta Pure Vodka focuses on purity and refinement, whereas Royal Mash Vodka underscores the heritage and complexity of its raw ingredients. Both embody the characteristics that put them on the IWSC Honor Roll — a commitment to excellence that ensures they are regarded as among the finest vodkas available today.

If you’re a fan of rum and whisky, you’ll appreciate the practice of aging Scotch whisky in rum casks. Scotch must be matured in oak barrels for at least three years, and while American oak barrels are common, some distillers opt for barrels that previously held rum. This process introduces a unique array of flavors to the whisky, including notes of caramelized sugar, toasted vanilla, and tropical fruits.

Aging whisky in ex-rum barrels enhances its complexity and depth. Here are some standout recommendations if you’re looking to explore Scotch whiskies that have been finished or aged in rum casks:

• Dewar’s Caribbean Smooth Whisky
  This blended Scotch has spent at least 8 years maturing and is finished in Caribbean rum casks. It offers a complex profile with aromas of toasted vanilla and tropical fruits, complemented by flavors of ripe pineapple, sticky toffee, and chocolate. The finish is a warm blend of caramel and tropical notes.

• The Balvenie 14 Year Caribbean Cask
  A must-try, this whisky is aged for 14 years in traditional oak before being finished in casks that held a unique West Indian rum. The result is a flavorful mix featuring aromas of pineapple and butterscotch, with palette layers of orchard fruits and vanilla, culminating in a lengthy, sweet finish.

• Glen Scotia Double Cask Rum Finish
  This whisky undergoes a double maturation, first in ex-bourbon barrels and then in Guyanese Demerara rum barrels. It presents a delightful mix of salted caramel and brown sugar on the nose, while the palate showcases molasses cookies and baking spices, resulting in a long, warm finish.

For those aiming to add distinctive flavors to their home bar, these selections are exceptional examples of how rum cask finishing elevates the Scotch whisky experience.