Welcome to Inbox - our weekly round up of whisky news and PR material that has found its way in to the WFE email. We started Inbox several years ago as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday. Within Inbox we aim to write a few lines detailing each press release/ piece of news/ PR event that we have received and provide links, where possible, for you to find out further information.    Here is a round-up of this week's whisky news.   ________     The ..read more

The north Highland distillery of Glenmorangie has launched the fifth bottling in its annual Tales series of single malts - the Glenmorangie A Tale of Ice Cream. The new limited-edition whisky is inspired by trips to a traditional ice cream parlour.  It features spirit initially matured in ex-bourbon casks before a finishing period in high-vanillin virgin American oak barrels. These barrels have been lightly charred to bring out extra vanilla notes from the wood. A Tale of Ice Cream has been created by Gillian Macdonald, the Master Blender for Glenmorangie, and Dr. Bill Lumsden, the Dir ..read more

The Speyside distillery of Glen Grant has revealed a new set of whiskies named The Glasshouse Collection. The trio represent the oldest permanent expressions to be released by the distillery. They also represent the final bottlings created by legendary Dennis Malcolm OBE, the legendary Master Distiller who is due to retire shortly after over 60 years at Glen Grant.  The collection is inspired by James 'The Major' Grant - a key figure in Glen Grant's history. He was an avid plant collector and travelled the world during the Victorian era, bringing specimens back to Scotland to grow in a ..read more

Welcome to Inbox - our weekly round up of whisky news and PR material that has found its way in to the WFE email. We started Inbox several years ago as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday. Within Inbox we aim to write a few lines detailing each press release/ piece of news/ PR event that we have received and provide links, where possible, for you to find out further information.    Here is a round-up of this week's whisky news.   ________     Diag ..read more

This whisky is the latest small batch single malt from the Lowland distillery of Lochlea. The Lochlea Harvest Edition (Third Crop) is released as the award-winning field-to-bottle distillery celebrates its sixth birthday and has been created by John Campbell, the outgoing Director of Production at Lochlea. Harvest Edition forms part of a wider series inspired by the farming year and features Sowing, Fallow and Ploughing Editions also. The Third Crop will be the final bottling for each. Lochlea was founded in 2015 by Neil and Jen McGeoch. It is located in rural Ayrshire to the south of Kilma ..read more

Welcome to Inbox - our weekly round up of whisky news and PR material that has found its way in to the WFE email. We started Inbox several years ago as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday. Within Inbox we aim to write a few lines detailing each press release/ piece of news/ PR event that we have received and provide links, where possible, for you to find out further information.    Here is a round-up of this week's whisky news.   ________     The ..read more

HØST (pronounced 'hurst' and meaning 'harvest' in Danish) is the latest edition to the core range of the Danish distillery of Stauning. The whisky is a marriage of their single malt and rye whiskies, which are made using barley and rye grown on two farms close to the distillery. The cereals have been floor-malted and kiln-dried at Stauning and then double distilled through their copper pot stills. HØST also features a marriage of cask types - ex-bourbon, heavily charred new American white oak and a small percentage of first-fill ex-Port barriques. Stauning was founded in 2006 by nine friend ..read more

Abasolo is a Mexican corn whisky. It uses an indigenous maize variety called cacahuazintle (pronounced kaka-wha-sint-lay) to make its spirit and nixtamalization - an ancient cooking technique used since the time of the Aztecs. No other whisky in the world uses this. The whisky is produced using a long 120-hour fermentation and double distillation through copper pot stills. It is then aged in 200-litre second-fill ex-bourbon casks sourced from the Buffalo Trace distillery in Kentucky. The Destilería Abasolo is the first Mexican distillery dedicated to whisky production. It is located in the ..read more

Welcome to Inbox - our weekly round up of whisky news and PR material that has found its way in to the WFE email. We started Inbox several years ago as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday. Within Inbox we aim to write a few lines detailing each press release/ piece of news/ PR event that we have received and provide links, where possible, for you to find out further information.    Here is a round-up of this week's whisky news.   ________     The ..read more

The Singleton Scotch whisky single malt brand has a new core range that will be exclusive to the travel retail market - The Singleton Gardens of Abundance Collection. The new series features four expressions, each featuring a different cask make-up. These are named Radiant Spring Garden, Golden Autumn Orchard, Exotic Spice Grove, and Deep Forest Riches.  All have been distilled at the Glendullan distillery in Speyside and are released with no age stated. The whiskies have been created by Dr. Craig Wilson, the Master Blender for The Singleton. Radiant Spring Garden (40% ABV) has been so ..read more