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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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Scottish rye whisky from the Stirling family’s ‘field to bottle’ single estate distillery! Except official Scotch classifications have no space for such a thing (allowing only malt, grain, or blended whisky), which is why you’ll see ‘grain whisky’ on your dram and the bottle despite this pot-distilled rye sharing little with traditional grain whiskies. The mashbill is 60% winter rye, 25% spring malted barley, and 15% winter wheat - 100% of which is grown on their 2000-acre family farm. They’re also B Corp certified, have won a slew of sustainability awards, and even make a climate positive gin from peas (-1.54kg CO2e per bottle).

Maturation here is initially in new charred American oak, before a finish in Pedro Ximénez sherry casks (uncommon for rye). Arbikie’s ryes were the first in Scotland in over a century, and last month (Sep 2026) they also released their first ever single malt.

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A single cask (22074022/2011) from Glasgow-based independent bottlers Brave New Spirits. The first single malts in their Cask Masters range were launched in early 2025, each celebrating maturation or finishing in first-fill casks. In the case of this more recent Auchroisk (our first from this distillery built back in 1974, say "OH-thrusk"), that means a finish in a single first-fill Saint-Estèphe barrique. Saint-Estèphe in the northernmost part of the Médoc is one of Bordeaux's most celebrated appellations.

It’s a red wine finish that adds without taking over the Auchroisk's rich, rounded Speyside character. 343 individually numbered bottles were produced at a ‘Golden Proof’ of around 50% ABV. Brave New Spirits, meanwhile, have nearly completed work on their very own distillery. It’s called Witchburn, and is located near Machrihanish in the Campbeltown region.

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We featured ‘The Original Ten’ Benriach in January. Now we’re upping the ante with their 16 Year Old, aged in a combination of bourbon, sherry, and fresh American oak casks. Founded in 1897, Benriach lay silent from 1900-1965 and would be mothballed again in 2002 before Billy Walker (now of GlenAllachie) revived it and – as noted last month – it became a stable mate of Glendronach and Glenglassaugh.

Sold to Brown Forman in 2016, a brand new Benriach core range was created by current master blender Dr. Rachel Barrie in 2020. She’s a multi-award-winning industry legend who’s created whiskies for the likes of Glenmorangie, Bowmore, and Laphroaig across more than three decades, was one of the first women to hold the titles whisky blender and master blender, and was the first woman to be inducted into the Whisky Hall of Fame.

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Hot off the press once again, the official release date of this new whisky is 3 Sep 2026! Benromach was built in 1898, but its modern era began in 1993 when legendary independent bottler Gordon & MacPhail became owners. It had sat silent for over ten years and it took until 1998 to revive it, at which point they concentrated on an old-school, all but forgotten, lightly smoky Speyside style.

At the time this made it the only distillery on the mainland to use peat for essentially 100% of their production (which is still pretty much true today, although the newly reopened Brora would be another example, and increasing numbers of mainland distilleries new and old have dabbled in at least some peated production). Unlike the rest of the Benromach core range, this brand new 12 Year Old is matured exclusively in first-fill sherry casks and bottled at 46% ABV.

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If the Aberargie, Kilchoman, and Bunnahabhain were keeping you relentlessly up to date, this one’s a taste of the future! Not officially released until 22 May 2026, this special Big Peat marks the 40th anniversary of the legendary Fèis Ìle (the annual Islay festival of music and malt, with a little more emphasis on the latter…). Big Peat is of course a legend in its own right.

The forerunner and first of Douglas Laing’s Remarkable Regional Malts, it’s an Islay blended malt known to include Ardbeg, Caol Ila, Bowmore and more, and even a teeny smidge of Port Ellen (now we really are talking legendary!), bottled at natural cask strength without chill-filtration. Usually, sherry cask finishes are reserved for the popular Christmas limited editions, but here we have specifically Pedro Ximénez sherry casks used. Still smoky and unapologetic, but richer and more indulgent.

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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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In May 2025 we shared a brand new 12-year-old Bowmore just after it had been released. Now it’s the turn of the 15 Year Old in the same Sherry Oak Collection! Described as a new “boutique range” that will sit alongside the core range, it celebrates European oak sherry casks. Once again maturation is in oloroso sherry and bourbon casks, with an additional oloroso cask finish. Here though, we have both a higher age and strength.

Like Kilchoman and Laphroaig on Islay, Bowmore have their own traditional floor maltings (a very rare feature today), in their case providing around 25% of their needs. The peat level of all the malt they use is lower than some of their smoky neighbours, however, at 25-30 PPM (phenolic parts per million). Bowmore distillery was founded way back in 1779, making it one of the very oldest distilleries in Scotland and the oldest on Islay.

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First things first, Brother's Bond bourbon has been crushing it stateside. 98 and 97 point Double Golds in consecutive blind tasted San Francisco World Spirits Competitions (2024 & 2025) for this one doesn’t happen by chance. The rest (including a straight bourbon, blended rye, and cool regenerative bourbon) aren’t far behind. The duo behind them? Actors Ian Somerhalder and Paul Wesley, best known for starring roles in the US cultural phenomenon and UK cult hit The Vampire Diaries!

Ian’s retired from acting, and having spoken to them, I can report they’re informed, passionate, and clearly living and breathing (and blending) these whiskeys in a hands-on way. Aged three years longer than a ‘bottled in bond’ bourbon needs to be, this one also has an uncommon mash bill: 51% corn, 39% rye, 10% rye malt (i.e. high rye + malted rye instead of malted barley).

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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.

Pour & Sip

Sometimes smoked cheese is a tasting note for a whisky. Here it’s an origin story. Except the traditional smoked soft cheese (fynsk rygeost) Jens-Erik Jørgensen’s mother made on the island of Funen was smoked with nettles! You see where this is going? In 2009, he began distilling a unique Danish whisky using malt smoked with freshly forest-foraged nettles instead of peat. Sadly Jens-Eric passed away in 2016, the very year this whisky was distilled. His dream still lives on today however, thanks to his family proudly taking up the reins.

Imagine the excitement at Master of Malt when we had the chance to add a single cask of this intriguing, herbaceous, yummy single malt to our award-winning independent bottlings range! Matured in a single bourbon barrel, we were able to release a total of 309 bottles (including the ones opened to build all your sets).

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The distillery dates back to 1824, but has really found its feet as a vibrant, tropical single malt in the last decade or so. As part of their Scottish Oak Programme, master whisky maker Gregg Glass collaborated with Speyside Cooperage to build 200-litre hybrid casks using medium to heavily toasted wind-felled Highland Scottish oak for the heads, and American oak staves for the body. A finishing period in these hybrid casks adds depth, texture, and spice to this whisky, which already spent 14 years in first fill bourbon barrels. We understand it was given a final lift by marrying it with a little 8-year-old Fettercairn.

The fruity flavours are already present in the new make spirit, aided by the spirit stills’ unusual copper cooling rings that run cold water down the outside of the necks of the stills! This increases reflux so a far greater proportion of the lightest vapours make it through.

£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 6 calendar months of the date of purchase.

Pour & Sip

In 2015 whisky distilling returned to the city of Glasgow for the first time in a century, and the Glasgow Distillery Co. acknowledged the past by naming their single malt after the year one of Glasgow’s original distilleries (Dundashill) was founded. Yep, in 1770. Winning many admirers already, they produce both peated and unpeated spirit (and some triple-distilled too), but this whisky is produced in their flagship double distilled and unpeated style.

Fresh and fruity, and initially aged in first-fill bourbon casks, their core ‘The Original’ would then usually be finished in fresh American oak casks. Instead here, this (older, second batch) limited edition from August 2026 enjoys a secondary maturation of 3 years and 11 months in four Ruby Port hogsheads, producing 1,200 bottles. It is, of course, non-chill filtered and natural colour.

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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…

Pour & Sip

The Glencadam distillery was founded back in 1825, and though it was mothballed at the turn of the millennium, family owned Angus Dundee (who also own Tomintoul) purchased it in 2003 and had it back up and running within a couple of months of the ink drying! It’s located in Brechin, a few miles from the coast between Aberdeen and Dundee, proudly reinstated a 4.3m water wheel in 2021, and has been open to visitors since 2025.

Glencadam is known to be light thanks to plenty of reflux, and can be both floral and notably creamy. Riserva di Amarone has a pronounced Amarone Italian red wine cask finish, after starting out in bourbon casks, all aged in the distillery’s traditional dunnage warehouses (think stone walled, earthen floored, casks stacked no more than three high – perfect maturation environment, but less cost effective than modern racked warehouses).