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Simply one of the most exciting releases of 2026. This hit shelves in March, and widely sold out. Why? As the name suggests, it’s the first ever Aberargie. Built by the Morrison family (who bring us Old Perth and Mac-Talla, and are former owners of Bowmore) on their own family farm, they grow all the barley they use. Yes, it’s another (of still only a tiny handful) exciting single estate farm distillery! Everything except malting happens on site, and they’ve already been calmly distilling since 2017.

Technically a Lowland malt, it lies on the Highland border and they’re forging their own path. Descending lyne arms, long fermentations, wide cut points, and flavoursome heritage grain create a fruity, oily, rich spirit. Inaugural uses 52% Golden Promise (heritage) and 48% Laureate (modern higher yielding) barley, and a 50:50 split of first-fill bourbon and sherry casks.

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Amazingly our first unpeated Benriach! We’ve previously mentioned Benriach alongside Glendronach (also owned by Brown-Forman), and former owner and master blender Billy Walker. It was the current master blender Dr. Rachel Barrie, however, who completely overhauled Benriach’s range back in 2020. Barrie’s CV from over 30 years in the industry is legendary, creating whiskies for the likes of Glenmorangie, Bowmore, and Laphroaig. She was one of the first women to hold the titles whisky blender and master blender, and the first woman to be inducted into the Whisky Hall of Fame.

She was also named Master Blender of the Year at the International Spirits Challenge 2022 (an award which, incidentally, has been won by women twice since). This natural colour 10-year-old brings together 3 different cask types: bourbon, sherry & fresh American oak.

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Secure your bottle today and we'll send it when this whisky officially launches on 22 May 2026.

This one's so new that further information is still currently under embargo! Check your tasting cards for more.

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Time to mix it up. How about Norwegian whisky? From the northernmost distillery in the world, in fact, at 69.39°N. Arctic whisky. Aurora Spirit distillery sits beneath the Lyngen Alps and produces spirits under the name Bivrost, literally meaning ‘shaking road’ in ancient Norse. It’s the Viking term for the Northern Lights, the magical path between earth and Åsgård. Cool, right? Yggdrasil is their ‘core whisky’ but it’s released annually.

Distilled between 2018 and 2021, during which time they were working with a local brewery (mashing is now in-house), this release used Pilsener Malt (Planet and Popino Nordic barley) as well as some heavily peated malt. Lager and Old English ale yeasts are used, as well as glacial meltwater. It was matured in oloroso sherry seasoned and in-house charred casks. In a Viking longhouse. With average temperatures of 0.6°C!

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For a new wave Irish distillery, Boann was top of our list: independent, family owned, innovative, award-winning, using local Irish grains and has a sustainability focus. Founded in 2019, they won World’s Best New Make in 2021 (World Whiskies Awards) and released their first whiskeys in late 2024. This one’s finished in a selection of sweet to dry Madeira casks from renowned producer Justino’s. Single pot still is a uniquely Irish style made with a minimum 30% malted barley and a minimum 30% unmalted barley, plus an optional up-to-5%-total other cereals (both oats and rye used here).

There’s more to the story, however, with work done by historian Fionnán O’Connor and others to show far more than 5% of these other cereals were historically used. Boann’s even reproduced these ‘heritage mashbills’ (but can’t label them single pot still… currently.)

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A single malt that’s not officially released until 4 May 2026, this one couldn’t be hotter off the press! Last May we featured a peated Bunnahabhain (pronounced ‘BOO-na-HAven’), which the distillery has increasingly produced since the 1990s. It’s still best known, however, as one that flies the flag for unpeated whisky on the isle of Islay. That’s just what we have here. Unpeated and finished in White Port (made with white grapes – think citrus and toasted nut notes) casks. A match made in heaven for often nutty, subtly coastal Bunnahabhain – An Cuan Garbh being Gaelic for ‘the rough seas’.

Bunnahabhain was founded way back in 1881, and is located on the north east of the island, on the shores of the Sound of Islay with views across to Jura. Part of the second series in the Westering Home collection, this is a release of 7,571 full-sized bottles worldwide.

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Part of independent bottler and blender That Boutique-y Whisky Company’s ‘core range’, each of which has a deer on the front label of the 70cl bottles. Except this one. Which has a moose. Because Canada. Yes, this is something a little different. We usually see corn in bourbon (which must be at least 51% corn, with rye or wheat usually included). This is corn whisky (Canada uses the spelling ‘whisky’, as opposed to ‘whiskey’ most common in America) made with 95% corn and 5% malted rye. Plus it’s matured, unusually, in 100% oloroso sherry casks!

The first Boutique-y bottles were unveiled at Maltstock 2012 (the Dutch relaxed whisky weekend). They added some colour and dare we say much needed fun to a whisky world stuck between the traditional and a narrow style of luxury-minded modern branding. That and some seriously tasty small batch whiskies!

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An experimental limited edition from Deanston here, a distillery founded in 1965 but housed in an 18th century cotton mill on the banks of the River Teith. It’s also powered using hydro energy from the river, just as Victorian industry in the area would have been, now selling excess electricity to the National Grid. The house style of spirit is said to be waxy, a rare and prized quality for blenders and malt lovers alike.

As mentioned on the Glen Moray card, not all casks are permissible for Scotch whisky, but since 2019 Tequila casks have been on the approved list. This will be the third we’ve featured in as many years (one of the others coming from Glen Moray), and once again their influence isn’t as extreme as you may imagine(/fear). A full two year finish in casks that previously held fruity, floral 100% agave Tequilas from the Jaliscan Highlands plays its part though.

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One of two ‘field to bottle’ single estate whiskies this month, Filey Bay single malt is made at the Spirit of Yorkshire distillery in God’s own county. The distillery is split in two, with mashing and fermentation taking place on co-founder Tom Mellor’s regenerative family farm, where 100% of the barley is grown (also the location of Wold Top brewery). The stills are found a couple of miles down the road in Hunmanby, where you can take a tour or pop into their Pot Still Coffee Shop.

Their Flagship release is matured in bourbon casks, but this new permanent addition to the core range is fully aged in STR (shaved, toasted and re-charred) red wine casks. Those of you who’ve been with us for a while will know that these are a speciality pioneered by the late, great consultant Jim Swan, who offered vital guidance to Spirit of Yorkshire on the road from concept to reality.

£29.95 per box

It’s never been easier to give the gift of whisky, because you can now delight your fellow whisky enthusiast with our wonderful gift cards! 

It’s simple: once you’ve chosen which subscription you’d like to give, you send it to the lucky recipient and they can redeem it. We know that gifts are all about making someone feel special, so you can personalise your message inside for that extra touch.

If the special occasion isn’t for a while, no worries – you can choose the exact date that the gift will fly into their inbox, so you’ll never be too early (or late!). If you’re more of a paper person, you have the option to print it off, too. 

Along with the gift card, we’ll send over all the details on how to redeem it (which they can do right here), so all you have to do is sit back and watch the joy unfold*!

PLEASE NOTE: Gift subscriptions must be redeemed within 3 calendar months of the date of purchase.

Pour & Sip

We featured Glen Moray towards the end of last year, but that was their Warehouse 1 range, whereas this is something brand new (released Feb 2026) that comes complete with some tongue in cheek humour. Back in 2018 Glen Moray accidentally got themselves in hot water over a cider cask release that fell foul of the Scotch Whisky Association (SWA) regulations. To this day, despite some loosening of the rules around other casks, cider casks are still verboten. Don’t worry for them here though. Forbidden Fruit was instead finished in casks that previously held yummy Calvados, in this case distilled from just apples (as opposed to pears).

When Glen Moray – a classic Elgin single malt – already tastes of green toffee apples, it's a no-brainer of a combo. Super fruity, and probably one for highballs in the sun if some nice weather would just break out…

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When you see a whisky with a straightforward age statement name like this, from a 19th century distillery, you’d be forgiven for assuming it had always been around. This new (fantastic value) 12 Year Old, however, was only released in August 2025! No nonsense, simply 100% first fill bourbon cask, fruity, maritime Campbeltown goodness.

Following intermittent production and closure during the 1990s, the Glen Scotia range has seen many changes this century (and some ‘disco cows’, which has to be worth a google…), but has really gone from strength to strength in the last decade, becoming essential and truly beloved by whisky geeks. Campbeltown meanwhile was once “the whisky capital of the world”, but today there are only three distilleries. It’s the smallest of the official whisky regions in that regard (even with another three distilleries on the way).

Pour & Sip

A crystal glass that's simply perfect for getting the most out of all the amazing whiskies Pour & Sip members get to explore and enjoy! Its tapered tulip shape captures and helps direct all the subtle and complex aromas, while its base is both sturdy and easy to hold. The Glencairn tasting glass is the classic choice of whisky lovers for good reason.

Pour & Sip

GlenWyvis is unique. With nearly 4,000 members, it’s community-owned. Run as a not-for-profit Community Benefit Society, with many volunteers, a portion of proceeds go back into local communities through their GoodWill Fund. The distillery is also powered as much as possible by renewable energy sources including wind, hydro, solar, and biomass. It’s not all been plain sailing though. The project has long since fallen out with its originator, who still owns the farmland the distillery is built on (they have a 175-year lease), and with whom they’re now locked in legal disputes.

The whisky, however, is shaping up nicely. The Drover – part of their Highlad Legacy Series – is a limited release of 3,000 bottles matured in a wonderfully integrated combo of 37% Sauternes wine barrique, 30% Madeira hogshead, 21% first fill bourbon barrel, and 12% first fill oloroso sherry hogshead.

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This story dates back over a century, to when Mitchell & Son – founded in 1805 as a Dublin bakery and confectionery business, and run today by the 6th and 7th generations of the Mitchell family – expanded into the wine trade in 1887, and then started filling new make spirit from the nearby Jameson Distillery into their own casks. They’d mark how long they planned to let them mature by daubing coloured ‘spots’ of paint on each one (green, red, blue, etc.).

This is single pot still Irish whiskey. A quintessentially Irish style made with both malted and unmalted barley. Green Spot was first advertised in The Irish Times back in 1925, with this limited edition marking its 100th anniversary. It’s aged in bourbon and sherry casks like the regular Green Spot, but where that’s aged between 7-10 years and bottled at 40%, this is aged for at least 10 years and bottled at 46%. Nice.

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The Hearach is the name of the lightly peated (12-15 PPM) single malt from the Isle of Harris distillery, and we’re big fans (they also make a great gin with hand-harvested local sugar kelp). It’s a project rooted in community, employing dozens on an island with a population of fewer than 2,000, with locals trained up to be distillers. Back in June 2024 we featured their flagship whisky (which is around 11% oloroso cask), and feel it’s high time we shared the exclusively oloroso sherry cask matured edition.

Like many exciting younger distilleries, they pride themselves on longer fermentations (about 60% of their wash is fermented for 120 hours), manual distillation with a ‘human touch’ (as opposed to lots of automation), and transparency. All the spirit is matured, married, and bottled on the Isle of Harris and as you may expect, it’s also non-chill filtered, with no artificial colouring.

Pour & Sip

Jura is an island with few people (around 200) and one road. It’s largely wild, full of deer, and has a landscape that’s dominated by three mountains known as the Paps of Jura. They can be seen clearly from across the water on Islay (the view from the Caol Ila still house is particularly excellent), but also from as far afield as the Mull of Kintyre, Skye, or even Ireland.

Jura say they put this whisky together to be as striking as The Paps themselves, something no Diùrach (person from Jura) would say lightly. Matured for an impressive 19 years, the whisky started off in American oak bourbon barrels, before being finished in sherry casks of extraordinary quality, having previously held fine 40 year old Pedro Ximénez sherry. This is the pinnacle of Jura’s Sherry Cask Collection, previously only available in global travel retail (i.e. in airports and cruise ships and the like).

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Usually when you see an exciting or unusual style of wine cask used in whisky, the spirit has only spent its final months or perhaps a year or two max in that cask. A finishing period. Not so here. This limited edition – only released in March 2026 to great excitement – is full maturation in Maury wine casks. (Since 2021, for those wondering). Think kind of Port-style fortified wine from southern France, made with at least 75% Grenache Noir grapes. Strawberry jam and honeyed dates notes. Bold stuff from Kilchoman, a distillery we love, founded in 2004.

Family-owned, they grow up to 440 tonnes of barley on Islay each year and run their own traditional floor maltings. Although this is largely reserved for their 100% Islay releases. All the malt they use is peated to a hearty 50 PPM (phenol parts per million), but distilled to preserve some lighter citrus character.