Barton 1792 Distillery Releases First Ever Port Finished Bourbon


Barton 1792 Distillery has unveiled a second new expression in its collection of premium 1792 whiskeys, 1792 Port Finish Bourbon. Similar to the inaugural 1792 expression released earlier this year, 1792 Sweet Wheat Bourbon, availability of this special expression will be quite limited.

Produced using a painstaking process, 1792 Port Finish Bourbon marries expertly crafted bourbon whiskey with the sweet flavor profile from port wine barrels. This bourbon was aged for six years in new American white oak barrels before spending another two years maturing inside  used port wine barrels, extracting the subtle yet sweet flavors distinct to port wine. The rich vanilla characters of American white oak mingle with the delicate fruit notes of port to create a magnificent whiskey with rich character and full flavor.

Ken Pierce, director of distillation and quality assurance, describes the new bourbon as having “A rich aroma of apple and fruit mingling with noticeable vanilla. The taste is soft, yet balanced. Filled with toasted caramel, jam-like fruit, and a touch of licorice. A clean, somewhat lingering finish completes the taste.”

1792 Port Finish Bourbon is bottled at 88.9 proof. Bottles are expected to hit stores sometime in October at the suggested retail price of $39.99.  1792 Port Finish Small Batch Bourbon was aged a total eight years. Although this is the first and only batch of 1792 Port Finish Bourbon, the distillery is considering making more. Furthermore, 1792 Distillery plans to release more new and different 1792 expressions over the next few years.

Diageo Launches Johnnie Walker Select Casks – Rye Cask Finish


For nearly 200 years the driving force behind the world’s leading Scotch whisky brand has been its pioneering and innovative spirit. The Johnnie Walker brand continually strives to create new blends of the highest quality. It is in this tradition that Johnnie Walker will introduce its newest Scotch whisky: Johnnie Walker Select Casks – Rye Cask Finish, a 10-year-old, 46%-ABV (92 U.S. proof), chill-filtered blended Scotch whisky. This will be the first in a series of limited edition wood-finished Scotch blends that will be released over the coming years. Each will feature a different wood finish crafted for today’s whisky enthusiast.

Johnnie Walker Select Casks – Rye Cask Finish is a Scotch whisky blend that showcases the best of Scottish blending and maturation expertise. With Cardhu single malt at the heart of the blend, Johnnie Walker’s Master Blender Jim Beveridge used whiskies matured for at least ten years in first-fill American Oak casks.  He finished the Scotch in ex-rye whiskey casks, creating a complex new whisky with rich layers of flavor starting with creamy vanilla notes and transitioning to a more spicy finish.

“From the early days when John Walker first blended whiskies in 1820 to the unique blends created today, Johnnie Walker has always thrived on experimentation. I believe that whisky is ever evolving and experimental in nature and I am pleased to present the first rye cask finished blended Scotch whisky,” said Master Blender Jim Beveridge. “Johnnie Walker Select Casks is a unique style of Scotch that blends the flavor characteristics of bourbon and rye with some of the classic signature notes and smoothness of Johnnie Walker.”

The Master Blender crafted this distinguished blend to be enjoyed neat, on the rocks or in classic cocktails such as the Manhattan or Old Fashioned. It is bottled at 92 proof, a higher proof than the other marques in the Johnnie Walker portfolio, in order to provide a more distinctive character when used in traditional cocktails. However, it remains chill-filtered in order to maintain Johnnie Walker’s classic texture and mouth-feel.

This innovative blend is crafted to be enjoyed responsibly among friends, colleagues and family for all of life’s occasions.

The suggested retail price of the limited edition Johnnie Walker Select Cask – Rye Cask Finish is $45 (750ml) and will be available fromOctober 2015 in fine wine and spirit stores and bars across the US.

Johnnie Walker reminds you to please drink responsibly.

Bar Convent Barlin, October 6th and 7th, The entire world of bars at biggest Bar Convent Berlin ever

The entire world of bars at biggest Bar Convent Berlin ever

  • 60% more exhibitors 
  • Focus on cachaça
  • Huge range of beers with 150 types
  • New: coffee trends in the bar segment

Some 270 exhibitors have registered for the ninth Bar Convent Berlin, about 100 companies more than last year. All signs are pointing to growth for the leading premium trade show of the bar and beverage industry in Europe. 

As in prior years, the Bar Convent team has put a special emphasis on offering a top-notch program. Visitors can look forward to five exhibition halls, eight sold-out stages and countless innovations from the international bar and beverage market.

 The Bar Convent will take place at Station Berlin on October 6 and 7 2015. 

Exhibitors from 30 countries 

From Austria to Venezuela, once again this year, exhibitors will be travelling to Berlin from all corners of the globe to participate in the Bar Convent. Some 30 countries will be represented, dispatching renowned spirits makers such as Beam Global – Jim Beam, Borco Marken Import, Brown-Forman, Campari Germany, Diageo, Mast-Jägermeister SE and Pernod Ricard. IBRAC, the Brazilian Institute of Cachaça and DISCUS, the Distilled Spirits Council of the United States, have also booked large stand areas. 

In total, 116 of the 268 exhibitors will come to Berlin from outside Germany. The largest exhibitor nation besides Germany will be Italy with 20 companies. Also represented strongly will be the Benelux countries with 17 exhibitors. Other notable European contingents at the Bar Convent will include Spain with nine companies and the UK with eight. 

No less than twelve companies will be travelling to Berlin from the US, last year’s Country of Honour. Brazil, this year’s Country of Honour, is dispatching nine companies across the pond, offering visitors a chance to experience a multifaceted assortment of products from the land of cachaça. In addition, the Mexican industry will be onsite with six exhibitors. 

Renowned speakers on eight stages

Presentations, tastings, master classes and podium discussions: Across eight stages, the Bar Convent Berlin will offer more education than ever before. The Mixology Stage will feature lectures by international experts as well as podium discussions with opinion leaders from the global bar and beverage community. This year’s participants will include Jeffrey Morgenthaler, Jörg Meyer, Phil Duff, Ian Burrell, Josh Harris, Joshua Fontaine, Jared & Anistatia Miller, Guillermo Fortaleza and many more.

Brands and distributors will host lectures, organize tastings and perform cocktail presentations at the Demonstration Bars A, B, C & D. Participants will include Chris Morris, Alex Kratena, Ryan Chetiyawardana, Bettina Kupsa and Stanislav Vadrna. On the second day of the Bar Convent, the Demonstration Bar D will be dedicated exclusively to beverage startups. Organized in cooperation with Distill Ventures, the “BrandStarter” event will offer practical tips for small-business owners and new entrepreneurs. Distill Ventures invests in young brands and provides them with support in areas such as development, production, financing, marketing and other aspects of business planning and management. Now their experts will share part of their know-how with visitors at the Bar Convent. Taking part among others will be Stephan Berg (The Bitter Truth) and Alexander Stein (Monkey 47).

Both Taste Forums will include beverage tastings, all of them conducted as blind tastings. This year, gin-book author Dave Broom will lead visitors on a journey through the world of gin, while Ian Burrell, in his role as Rum Ambassador, will host a guided rum tasting. Felipe Januzzi from São Paulo will focus on artisanal cachaça, Daniele Biondi on unmatured rum and Dom Costa on mezcal.  

Opening event: Mixology Market

Kicking off the trade fair on the evening of October 5 will be the Mixology Market in Hall 6 at Station Berlin. Enjoy your first chance to clink glasses with colleagues, partners, customers and friends from the global bar community while enjoying beer, Champagne and cocktails from renowned bartenders along with Berlin’s trendiest street food from about 20 different stands. Plus, watch a livestream of the 2016 Mixology Bar Awards ceremony.  

Brazil presents cachaça  

The largest country in South America has a rich spirits tradition. As this year’s Country of Honour, Brazil will put the spotlight on cachaça. Representing hundreds of cachaça producers across the country, IBRAC, the Brazilian Institute of Cachaça, will host a 750-square-foot stand in Berlin. What’s more, visitors can look forward to tastings with Brazilian journalist, blogger and cachaça expert Felipe Januzzi. As part of the lecture program, IBRAC‘s Jairo Martins will discuss the history of the spirit.

“Made in GSA”

The Bar Convent continues its focus on the beverage industry in the German-speaking world. This year will see the debut of the “Made in GSA” area in Hall 8. Hosted in cooperation with the magazine Mixology, that space will be dedicated to products from Germany, Austria and Switzerland. Mixology created “Made in GSA” in 2006 as a platform to raise the profile of regional products in bars. Held since 2013, the popular “Made in GSA Competition” for bartenders set a new record this year with 66 products by 33 companies and 140 participating bartenders. This year’s winners – Alexander Mayer (Passage 46, Freiburg), Jan Jehli (The Parlour, Frankfurt) and Stephan Körner (Breidenbacher Hof, Düsseldorf) – will be presenting their drinks in the “Made in GSA” area. 

Some 150 types of beer at Brew Berlin 

Never before has there been so much new stuff at the Bar Convent: “aunched in 2013, Brew Berlin doesn’t just give the beer area a distinctive title; starting this year, it will actually get its very own exhibition area in Hall 3. In addition, the dedicated, centrally located Brew Berlin stage will feature an extensive supporting program on all things beer. Another premiere: a range of companies from innovative startups, to small and medium-sized companies, to major multinationals will be represented this year, reflecting the many facets of the industry.   

The beer industry’s meeting place will feature 20 exhibitors, including AndUnion, Beck’s, Berliner Berg, Braukunst Berlin, BrauKunstKeller, CREW Republic Brewery, the Heiland brewery, Hofmark Brauerei GmbH, Intl. Brau Manufacturen GmbH, Kuehn Kunz Rosen, Lemke Berlin, Ratsherrn, SABMiller – Pilsner Urquell, Sander, Schneider Weisse and von Freude. They’ll present about 150 different types of beer altogether. 

International beer experts will return to Brew Berlin, as well. They’ll offer up-to-date insights into the world of beer and entertain visitors with exciting creations and tastings. For the first time, a dedicated stage for beer talks will be set up to supplement the tastings and presentations on the main stage. Plans include a panel discussion on “Beer Bars – a new type of bar between pub and classic bar” with Dean Pugh (BrewDog), Bart Neirynck (Herman Bar), Maciej Skrzypkowski (Setka Pub, Poznan), Donald Burke (The Bird) and Adrian Sampson (Monterey). Other panel discussions will address topics such as, “Everyone wants craft, but no one can deliver”, “Growth & Export vs. Demand”, and “German Craft Beer”.  Additionally, there’ll be lectures on “Beer Cocktails”, the “Master Class American Craft Beer” and “Beer in the Bar”. 

Coffee culture in all its diversity

Exquisite hand-roasted beans. Full-flavoured indulgences. Exclusive syrups and ingredients. In a newly created exhibition area, the Bar Convent Berlin will for the first time add the latest coffee trends to its repertoire, because as a lifestyle or luxury beverage, coffee often enhances the offerings in bars these days. Exhibitors will include market leaders and speciality roasters featuring innovative, user-focussed presentations of new creations and alternative preparation methods. 


Lectures and panel discussions hosted by Berlin-based coffee expert Cory Andreen will take place on the Coffee Stage on both days. Taking place on Tuesday will be a discussion on a hot topic – cold-brewed coffee – plus a Cory Andreen lecture providing an outlook on the future of coffee. In Wednesday’s panel, Billy Wagner (Nobelhart & Schmutzig), Ramses Manneck (Industry Standard) and Craig Dortkamp (SoHo House Group) will provide tips on “Overcoming the Curse of Bad Coffee in Great Bars”. Their talk will be followed by a coffee tasting with various roasts. The evening session on the Coffee Stage will close out the day by highlighting coffee cocktails. 

About the Bar Convent Berlin  

Since its founding in 2007, the Bar Convent Berlin has emerged as one of the leading international trade fairs for the bar and beverage industry. Every year, a who’s-who of the German and European bar and beverage industry meets in Berlin for two days to establish new contacts, catch up on the latest product innovations and attend education seminars. Launched in 2013, Brew Berlin adds a beer-in-bars platform to the Bar Convent. The Bar Convent Berlin was created by the bar and beverage experts Jens Hasenbein, Bastian Heuser and Helmut Adam. Reed Exhibitions, a leading international trade fair organizer, got on board in 2015. The trade fair will take place at Station Berlin on October 6 and 7, 2015. About 10,000 trade visitors are expected to attend.

Note: The Mixology Stage sessions will be streamed live on Periscope

The Whiskey Affair Festival


An exciting event for any casual or serious fans of scotch, bourbon, whiskey or cocktails


A new event is making a debut in London this November. A lively and fun night out for any fans of whiskey who may discover new brands, drinks and favourites along the way. Split into four sections: scotch, bourbon, whiskey and whiskey cocktails, there is something for all levels of knowledge catering for beginners right through to the aficionado.


The event takes place at Conway Hall in Red Lion Square, London on Saturday 28th November at 7pm. Tickets are £10 each and available online now.


This new festival makes its debut in London before going nationwide next year. Originating from a simple idea: to explore the world of whiskey comprehensively, whilst having fun and ensuring inclusivity for any level of knowledge in the attendee.


Music, speakers and representatives from the brands are all comprising factors of the events and even people with no interest in whiskey can sample the cocktail menu and still enjoy the night!


Organizer Catherine Jackson is keen to develop a burgeoning whiskey interest and share her enthusiasm with as many people as possible:


“I had so many friends who were knowledgeable about different whiskeys and I was often lost as to where to start. I wanted to dip my toe into the differences and similarities within the brands and learn how to judge which finishes and ages suited my tastes more but I wanted to do so with friends and have a good night out at the same time.


There are some wonderful, smaller independent distillers involved next to household names so there is a true mix of brands to sample. A rockabilly band is providing our entertainment for the evening and a photo booth will provide a permanent memory of the night. It’s going to be great fun and we can’t wait to share it!”


To learn more about the business and the event visit

Bourbon & Oak United We Stand Tee

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We wanted to show our love for Kentucky, the great state that gives us so much bourbon. The design features the state of Kentucky on the front with the motto United We Stand, Divided We Fall on the back and is designed by the Bourbon & Oak team. This special campaign will run for 10 days and end on October 13th. Bourbon & Oak will receive a small portion of each sale. Thank you for viewing the campaign and your continued support of Bourbon & Oak. Get it here. Cheers everyone!

Clyde May’s Whiskey Debuts Special Reserve


Clyde May's Special Reserve (PRNewsFoto/Clyde May's Whiskey)

This fall, Clyde May’s is launching a Special Reserve whiskey, the first line extension in the brand’s history, which will be available for sale in limited quantity. Clyde May’s Special Reserve reflects the same heritage that made Clyde May’sthe official State Spirit of Alabama.

Clyde May’s Special Reserve is based on original recipes created by Clyde himself. Three distinct higher-proof Alabama-style whiskies were created to characterize the best features of five to six year-old bourbon stock. The bourbon is aged up to six years and finished non-cold filtered with a slight hint of apple, in the Alabamastyle. The final liquid was bottled at 110 proof, and will be available in different lots, each exhibiting subtle variation and tasting notes.

Over the past year, Clyde May’s Whiskey has also implemented a program that allows retail partners to create bespoke editions of Clyde May’s Special Reserve, drawing from a selection of hand-selected barrels. These barrels were organized into three distinct lots. The lots reflect the finest expressions of Clyde May’s Whiskey and can be mixed by retail partners according to taste. Clyde May’sintends to expand this program in the coming years.

Ron Call – a highly regarded whiskey veteran with more than 40 years’ experience – partnered with Clyde May’s in the development ofClyde May’s Special Reserve. He has also been involved in the development of Clyde May’s 85 proof whiskey. Call has had a long, productive relationship with Clyde May’s and has taken on additional duties as Whiskey Master. Call’s rigorous attention to quality and consistency will maintain the iconic legacy ofClyde May and his whiskey.

“One of the features that has pleasantly surprised people who’ve tasted Special Reserve is its smoothness,” said Ron Call, Whiskey Master, Clyde May’s Whiskey. “At the 110-proof level, there can be an expectation that the liquid is going to knock your head back. But the Alabama-style finish just smooths it out – it’s almost counterintuitive. And our retail partners are having great fun creating their own versions of Special Reserve based on the expressions we’re providing. It’s not common that whiskey brands permit that sort of tailoring and our partners love it.”

Beginning in October, Special Reserve will be available for purchase nationwide and online for $70. Online retail locations where Special Reserve will be available include Caskers,Binny’s Beverage Depot and Total Wine & More.

For more information on Clyde May’s Whiskey, including recipes and retail locations, please visit

Bully Boy Distillers Introduces New Bottled Old Fashioned Cocktail


Bully Boy Distillers today announces the launch of The Old Fashioned, a new take on the classic cocktail. As longtime fans of the iconic libation, the Willis brothers behind Bully Boy have applied their craft spirit artistry and love of whiskey to what they respectfully consider to be the best Old Fashioned recipe—not too sweet, not too dry and with enough bitters to create perfect harmony in a glass—available now as a seasonal release.

“In concept, the Old Fashioned is easy to make but we’ve found that they’re actually hard to make well,” said Dave Willis, co-founder of Bully Boy Distillers. “It’s difficult to achieve that perfect ratio of whiskey, sugar and bitters, but that’s exactly what we’ve done with the Bully Boy Old Fashioned. By releasing a bottled version of the quintessential craft cocktail, we’re hoping to give drink enthusiasts a simple, no-fuss way to serve or enjoy a perfectly delicious Old Fashioned.”

Using Bully Boy’s award-winning American Straight Whiskey as the base, the Old Fashioned is hand crafted with muddled raw sugar and just enough Angostura bitters to complement – but not overpower – the whiskey’s smooth caramel flavor and nutty finish. The Bully Boy Old Fashioned is best served two fingers in a rocks glass over one large ice cube. For an enhanced taste, Bully Boy suggests muddling an orange wheel and Maraschino cherry in the tumbler before pouring the cocktail.

To celebrate the launch of The Old Fashioned, Bully Boy will offer an exclusive first taste of the new spirit on October 15 from 5:00-8:00 p.m. at The Urban Grape, located at 303 Columbus Ave., Boston, MA. This complimentary preview is open to the public and will provide guests with the opportunity to preview Bully Boy’s latest release while discussing the history, inspiration and production process behind the Bully Boy Old Fashioned with co-founders Will and Dave Willis.

The Bully Boy Old Fashioned is 34.15% alcohol by volume with a suggested retail price of $34.99 for a 750ml bottle. As Bully Boy’s first seasonal release, the Old Fashioned will be available during cold weather months starting in early-October alongside Bully Boy’s range of premium spirits at retailers throughout Massachusetts and Rhode Island. For a comprehensive list of current locations, along with news about sampling opportunities, please visit:

Raw Craft with Anthony Bourdain Episode Six, Season One Finale: Scotland


Raw Craft with Anthony Bourdain

Episode Six, Season One Finale: Scotland

“This is where Single Malt Scotch Whisky is made: a tradition honed to a science by hundreds of years of experience, but also one that will forever remain to me, shrouded in mystery.” – Anthony Bourdain, May 2015


“The term handcrafted gets thrown around a lot these days.  It’s become a movement – a trend – that can obscure the passionate folks who actually make amazing things by hand.” Over the last six months, The Balvenie Single Malt Scotch Whisky and Anthony Bourdain embarked on a journey to celebrate some of America’s most talented craftspeople in Season One of the engaging online film series, Raw Craft.  

Throughout Season One of Raw Craft, over 2.6 million viewers on the Raw Craft YouTube channel have gained a glimpse into the lives and works of committed artisans at the forefront of the American craft movement. In each of the five previous episodes, Bourdain was guided through their process step by step, uncovering unique insights into the dedication and sacrifice required to produce everyday items by hand. John Truex and Liz Seru, Frank Shattuck, Steve Goodson, Bob Kramer, and Andrew Hoyem: these are the crazies, the folks who do things the old school way, and see it as the only way.

The inspiration behind Raw Craft is The Balvenie’s own longstanding alliance with craft itself, a result of the distillery’s dedication to the five rare crafts of whisky making, which allows it to achieve The Balvenie’s distinctive taste and exceptional quality. The Balvenie still grows its own barley, uses traditional floor maltings, employs a team of coopers to tend its casks, a coppersmith to maintain its stills, and has in its service the most experienced Malt Master in Scotch whisky history, David Stewart, who has given over 50 years of dedication to his craft. In the final episode of the season, Anthony Bourdain travels to Scotland to meet a handful of these devoted craftsmen, delving into the mystery behind the world’s most handcrafted whisky.

On a picturesque sunny day over the Scottish Highlands, Bourdain heads to The Balvenie Distillery to visit the kind of people he loves, craftsmen, who, along with generations before them, have been keeping tradition alive since 1892. There to greet him are the coopers, coppersmiths, and malt men, along with Malt Master David Stewart, who for decades have day in and day out tended to the barrels, stills, malt and mash, carrying on traditions with the rare skills ingrained into the muscles of their hands.

Very serious about what they do without taking themselves too seriously, they welcome Bourdain over a pint in the small town of Dufftown, excited to show him exactly what it is that makes The Balvenie and its family of craftspeople so special. For them, it isn’t about prestige, fortune, or fame, but about creating something as many of their fathers and grandfathers did before them and doing it impeccably.

There is a science behind the making of whisky, but to the passionate bunch at The Balvenie, it’s truly more of an art form. Many meticulous hands aid in this process, all of which care deeply about the quality of the end product that the sum of their parts create. Even with all of their experience, the modest team still believes that there’s a strong element of magic at work in the whisky-making process. Bourdain likens it to making his daughter’s favorite birthday treat, Yorkshire pudding: “Anytime I make Yorkshire Pudding and it works – that’s magic.” Whether it’s magic, science, art, or all three, just like all of the craftspeople Bourdain has had the pleasure to get to know during this season of Raw Craft, the team at The Balvenie simply loves what they do.

Barrell Bourbon Latest Release Batch 005

Below is information on Barrell Bourbon’s latest release to which we will be reviewing on our site next week. We’ll see you then.

Barrell on a Barrel

Ever Wonder How Our Batches Compare?

We spend a lot of time carefully selecting the barrels that we want to use in our bourbon and whiskey production. We produce small batches so every batch of bourbon and whiskey is limited release. We bottle at cask strength which emphasizes the complexity and concentration of flavor. We strive for an intentionally distinct flavor profile in each batch.

Bourbon Batch 005 is our spiciest batch yet. A high rye bourbon at 124.7 proof, Batch 005 was distilled in Tennessee and aged for 8 years, 3 months. It features prominent notes of vanilla syrup, cherry preserves, and deeply charred oak and finishes with a bruleed corn pudding ending. Batch 005’s tempered boldness is not to be missed, especially for fans of smokier whiskies.

Bourbon Batch 004 is a Kentucky Straight Bourbon Whiskey aged for 6 years, 4 months and bottled at 116.7 proof. Batch 004 presents a viscous potpourri of orchard fruit, delicately cooked pears and stone fruits served in their own syrup. The finish reveals hints of salted peanut brittle drizzled with honey. Exceptionally smooth right out of the bottle. A drier profile with less wood and oak than Batch 005.

Bourbon Batch 003 is a Kentucky Straight Bourbon Whiskey aged for five years and bottled at 122 proof. Notes of charred hoecakes, melted butter, and wet tobacco give way to light saline notes in the finish. Batch 003 and Batch 004 share broad strokes of wet tobacco and peppercorn while Batch 005 presents a smokier, oakier flavor that reflects the additional years of barrel aging.

Read the full tasting notes here.

Whisky Advocate Lists Barrell Whiskey as a Top 5 Whiskey

Whisky Advocate’s Managing Editor Lew Bryson rated Barrell Whiskey Batch 001 a 92/100 to make it #4 of the 10 highest-rated whiskies to look for this fall. The top 10 were listed in the August online issue as a sneak peak, and the full list appears in the Fall 2015 issue of the magazine. Barrell Bourbon Batch 004 is also listed in the same issue, coming in at #87. Whisky Advocate magazine is America’s leading whisky magazine, and a premier source for whisky information, education and entertainment for whisky enthusiasts. Lew Bryson’s focus is American whiskey: bourbon, rye, Tennessee, and the craft distillers. He describes Barrell Whiskey as “…maple syrup, well-browned popovers, and Canada mint lozenges in a boozy-hot nose. Richly sweet on the palate: pastry dough, hints of anise, buttery and slightly-burnt cornbread, syrupy dark fruits: complex, rich, delicious…Delicious, unique, intriguing…”

The Whisky Advocate ratings and short tasting notes for Barrell Whiskey are availablehere.

Hot Off the Press

Axis of Whiskey interviews Barrell Bourbon founder Joe Beatrice on the origins of Barrell Bourbon, the bourbon shortage (or myth thereof), class action lawsuits, transparency, and more. Axis of Whisky is a blog of musings and reviews of spirits. You can read the review on their website.

Kurt Maitland, Deputy Editor of The Whiskey Reviewer, lists Barrell Bourbon Batch 004 as one of his top 5 Whiskeys To Enjoy With A Perdomo Grand Cru, saying “This high octane expression…had the power to stand up to the flavors of the Grand Cru. The smoke tamps down some of the bourbon’s sweetness but enough fruit and vanilla make it through so as to not diminish the experience of either.”

Graham Averill at Paste Magazine makes special mention of Barrell Bourbon in a recent article about sourced vs crafted bourbon. He selects us as an example of a company that is transparent about its production and includes Bourbon Batch 003 in his selection of favorite whiskeys saying “We had a bottle from batch #003, which has plenty of heat from the high proof nature of the spirit, but settled down into a dance of caramel and oak once it was put on ice.”

On the Road

This fall, Barrell Bourbon and Whiskey will be on tour as part of the San Francisco World Spirits Competition Double Gold Tour. Bourbon Batch 004 and Whiskey Batch 001 both won the prestigious Double Gold medal – given to entrants that unanimously receive a gold medal by the tasting panel of nationally recognized spirits experts – in the 2015 competition. The annual tour is an opportunity to sample the wines and spirits that won the exclusive medal this year. As part of the tour we’ll be in San Francisco, Chicago, New York, Los Angeles, Portland, Dallas, and Seattle. RSVP for one of the tour tastings on their website.

Upcoming Events

We’re getting busy for the Fall season! We’ll be at the Chicago Indie Spirits Expo on September 30th and the 4th Annual Caskers event in New York City on October 7th. In Kentucky, we’ll be at The Bourbon Social in Lexington on October 8th at Bourbon & Bitesand on October 10th at The Main Event. In Connecticut, we’ll be at the American Whiskey Tasting at Varmax Liquor Pantry in Port Chester and the 3rd Annual WeHa Whiskey Festival in West Hartfort, both on October 17th. Looking ahead to November, we’ll be at the Grand Spirits Tasting at Gordon’s in Waltham, MA on November 14th.

We’ll also be doing in-store tastings from Jersey to Massachusetts. Check our tastingspage to find one near you.

From Sea to Shining Sea

Looking for someplace new to try Barrell? If you’re in the NYC area you can get it at The Stewed Cow in Hoboken, NJ, The Drunken Horse in Chelsea, or Amali on the Upper East Side. Upstate for a fall weekend? Try the Whiteface Lodge at Lake Placid! New restaurants in MA include Catalyst and Cafe Artscience in Cambridge, and in TN you can find Barrell at Pour House Burgers, Bourbon and Brews, Adele’s and The 404. Looking for a place to find our products near you? Try our handy store locator.

Since Barrell launched in 2014, we’ve expanded to retail stores, bars, and restaurants in 11 states and Washington D.C. In addition to NY, NJ, CT, RI and MA in the Northeast, we are now on the shelf in TN, NC, IL, OR, MN, and WY. Next month we will make it to Kentucky, the proud birthplace of Batch 003 and Batch 004. Come November, Barrell will be available across California. From San Diego to Sacramento, everyone will be even happier to see you on Thanksgiving with a bottle of Barrell!

For liquor stores and venues looking to carry Barrell Bourbon and Barrell Whiskey, the full list of our distributors is on our website.




New York, NY (October 1, 2015): Glenfiddich – the world’s most awarded single malt Scotch whisky – releases a new expression to its permanent portfolio: Glenfiddich 14 Year Old.  Exclusive to the United States, the bourbon barrel reserve is a celebration of American spirit. It pays tribute to the shared history of American and Scotch whisk(e)y, and the American Oak ex-bourbon barrels that are the backbone of the single malt Scotch whisky industry. 

Glenfiddich 14 Year Old uniquely delivers a bourbon heart with the soul of single malt.  Matured for 14 years in ex-bourbon American Oak casks, the whisky delivers beautifully complex flavors of woody spices combined with ripe summer fruit, resulting from the spirit’s interaction with the casks. After waiting patiently for 14 years, Glenfiddich Malt Master, Brian Kinsman, finishes the whisky in deep charred new American Oak barrels supplied by The Kelvin Cooperage in Louisville, Kentucky. The result: a rich, sweet and vibrant single malt.

Kinsman comments: “American Oak casks have had a significant influence on single malt Scotch whisky maturation and the flavor profiles we find today.  By maturing this expression in bourbon casks we’ve created a beautifully intense flavor, reflective of the relentless passion we have for producing incredible single malts. With notes of fresh oak and velvety caramel, our 14 Year Old remains true to Glenfiddich’s heritage of producing fruity and deeply flavored whiskies and is the perfect marriage of bourbon sweetness and Scotch complexity.”

Peter Gordon, Glenfiddich Company Director added: “As a family run company we’re able to be bold and innovative with our whisky making – and the exclusive Glenfiddich 14 Year Old is a wonderful example of this. We cherish our independence as it gives us the freedom to work with people who share our values – such as The Kelvin Cooperage, which is itself a family run company – and continue to create innovative whiskies of exceptional depth, distinction and diversity of flavor.”

Glenfiddich 14 Year Old is presented in a deep navy blue casing – inspired by the color of the Kentucky state flag – and is embossed with Glenfiddich’s iconic gold stag. The packaging is a celebration of the two whisk(e)y worlds and pays homage to the American whiskey industry’s contribution to single malt Scotch whisky. Glenfiddich 14 Year Old (43% ABV) is certified Kosher and will be available nationally this fall at luxury whisky retail stores and premium bars and hotels in the United States.  (MSRP: $49.99 / 750ml)


Malt Master Brian Kinsman’s Tasting Insight: 

Colour: Rich golden

Nose: Deep vibrant vanilla oak notes with hints of citrus, caramelized brown sugar and cinnamon.  Baked apple and ripe summer fruits are balanced with the rich oaky aromas.

Taste: Beautifully rich and sweet with layers of creamy toffee, woody spices, candied orange peel and fresh toasted oak.

Finish: Long lasting with a lingering sweetness.

Main Flavors: Vanilla sweetness, summer fruits, fresh oak.



Glenfiddich – the world’s most awarded and best-selling single malt Scotch whisky – is run by the fifth generation of the Grant-Gordon family and today is one of the few remaining family-owned and operated distillers.  From dream to dram, the Glenfiddich journey began in 1886 when founder, William Grant, realized his dream of creating the ‘best dram in the valley’ in Dufftown, Scotland.  Equipped with distilling expertise, gained after working 20 years at the Mortlach distillery, Grant purchased the necessary tools for the job and he found his premises in the beautiful nearby field of Glenfiddich, Gaelic for ‘valley of the deer’ that also included a pure water source provided by the Robbie Dhu Spring, a vital ingredient in the production of quality whisky. The Glenfiddich distillery was born on Christmas Day 1887, when spirit first flowed from the Glenfiddich stills. The combination of crystal clear water from the spring, home-grown barley, pure Highland air and the unusually small size of the stills, produced an unrivalled single malt Scotch whisky.

Today Glenfiddich continues to be a progressive spirit in challenging malt whisky conventions while also staying true to legacy, by keeping traditional production techniques established by founder, William Grant.  The Glenfiddich core ranges includes: Glenfiddich 12 Year Old (SRP: $39.99), Glenfiddich 15 Year Old (SRP: $59.99), Glenfiddich 18 Year Old (SRP: $99.99), Glenfiddich 21 Year Old (SRP: $179.99) and Glenfiddich 26 Year Old (SRP: $ 499.99).  Glenfiddich also produces limited edition bottles, such as Glenfiddich The Original (launched 2014), and a range of some of the oldest and finest vintage cask and private vintage marques in the world.  For further information visit