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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.

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Founded in 1875 – but with a typically tumultuous history that follows whisky’s more general boom and bust periods – Glenglassaugh was closed in 1908 before being largely rebuilt in 1960, only to close again in 1986. In 2008 it came to life again however, and it would later become a stable mate of Benriach and Glendronach where it eventually got its chance to shine as a cracking single malt.

Sat above the cliffs near the town of Portsoy (the name of another of their releases), this coastal distillery overlooks Sandend Bay. This whisky, which takes its name from the bay, is aged in a combination of bourbon, sherry, and manzanilla (a type of dry, coastal sherry) casks. It was named Whisky Advocate’s Whisky of the Year in 2023, comes in a jaw-droppingly gorgeous bottle, and at 50.5% ABV is really rather good value too!

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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).

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When we think of Japanese whisky, the distilleries and brands of Suntory and Nikka usually come to mind. Ichiro Akuto, however, is the multi-award winning rock star bottler, blender, and founder of Chichibu (the first new Japanese distillery in 35 years when it started producing in 2008) who’s done more than anyone to disrupt that duopoly and lead a new wave of independent Japanese whisky makers.

The Ichiro's Malt brand actually pre-dates his distillery, and was used to bottle the final casks from his grandfather’s closed distillery of Hanyu, which became the stuff of – extremely valuable – legend. (Incredibly, Ichiro rescued these casks from being reprocessed into shochu when the family business was sold!) In this set we have Ichiro’s fascinating ‘world blend’, bringing together whiskies from America, Canada, Scotland, and Ireland, alongside Chichibu!

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The Isle of Raasay has a permanent population of only around 170 people, and the distillery of the same name became perhaps unsurprisingly the isle’s first legal distiller when it was founded back in 2017. Raasay can be found just off Skye’s east coast in the Inner Hebrides. Over the last decade the distillery has (rightly) gained many admirers, using 100% Scottish malt, producing (and combining) both peated and unpeated spirit, and often experimenting with different oak types along the way.

This is the latest edition of the London Spirits Competition’s 2024 Whisky of the Year. It’s aged in American rye whiskey casks (from Woodford Reserve, Peerless, and Wild Turkey ryes), before a finish in American oak Pedro Ximénez and oloroso sherry quarter casks (smaller casks with greater surface-area-to-volume ratio, for greater interaction between liquid and wood.)

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We’ve been fans of Allen Katz’s New York Distilling Company since 2013 when two of their gins landed in the UK. (A bottle of Dorothy Parker Gin made with hibiscus has been regularly restocked on this writer’s drinks shelf ever since). Working with local farmers to grow their own rye led to the release of Ragtime Rye, and the Empire Rye regional whiskey standard, but the story of Jaywalk begins with an investigation into historic New York rye varieties alongside Cornell University and just 10 seeds of Horton rye: a true heirloom grain with fruitier, less spicy characteristics from the 1700s.

It then took around 5 years to propagate, test, and grow enough to even start using it in whiskeys! This bottled in bond release is made with 75% New York rye (including Horton rye), 13% corn, and 12% malted barley. (An Heirloom edition is also available made with 75% Horton rye.)

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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.

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Campbeltown whiskies, especially those from J&A Mitchell & Co.’s independently owned Springbank and Glengyle distilleries, are always in very high demand! We’re therefore delighted to share a Kilkerran single malt from Glengyle for the first time in a couple of years. Glengyle shares its production team with Springbank, and only operates for about 3 months each year.

Originally operating from 1872 to 1925, having been founded by the Mitchell family, the distillery was brought back to life in 2004. This was partly – or so the story goes – to help preserve Campbeltown’s status as an official whisky region as the number of distilleries in this once busy ‘whisky metropolis’ had fallen to just two! 2026’s limited edition annual release of this 8 Year Old Cask Strength is fully matured in bourbon casks for a no nonsense, no distractions slice of Kilkerran magic.

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Kingsbarns distillery was built (within a picturesque late 18th century farmstead near St Andrews) by the Wemyss family, known for their Wemyss Malts independent whisky bottlings as well as Darnley’s Gin. It opened in late 2014, producing a light, floral and fruity spirit thanks to slow fermentation and slow distillation with a high, early cut point. Here, that’s been aged exclusively in American oak oloroso sherry butts selected to complement that fruity character.

Balcomie is part of the core range alongside Coaltown (which uses ex-peated casks and featured in Pour & Sip back in 2024), but both represent a slight departure or variation from their signature/flagship Doocot style (which is aged in 90% bourbon and 10% STR wine casks, replacing their inaugural ‘Dream to Dram’ whisky which used the same casks but was much younger).

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THIS IS A BASE PRODUCT THAT SHOULDN'T BE SOLD, PLEASE LEAVE DISABLED

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Our previous forays into Penderyn’s limited edition Icons of Whisky range included Bad Wolf 10 Year Old, their first general release with an age statement. This year, they’ve released 12, 21, and 25-year-olds! The latter is drawn from Cask No. 1, with production having begun in 2000. Penderyn was the first (legal) distiller in Wales in over 100 years, leading the way for Welsh whisky this century, helping to establish a Welsh single malt Geographical Indication (GI), and even expanding to three sites (Brecon Beacons, Llandudno & Swansea).

They primarily use Faraday stills (a unique cross between a pot and column still) which distil the spirit to a very high ABV (between 88-92%), for exceptionally light malt whisky. This is a single distillation process that wouldn’t be allowed for single malt in Scotland, nor under the brand new English whisky GI, but makes for something uniquely Welsh that Penderyn’s very proud of.

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Spring has sprung, and we're getting ready to enjoy five new whiskies from Scotland, Kentucky, and even Bristol. Prepare to discover new grain types, yeast strains, and lesser-spotted cask finishes! 

Ledaig 12 Year Old 2008 Amarone Cask Finish: A peated Ledaig single malt, limited to just 2,753 bottles available either only at the distillery itself or on Master of Malt (which powers Pour & Sip!). The final year of its 12 years of maturation was spent finishing in amarone wine casks, adding a dose of rich, spicy tannins to the sweet, smoky, and distinctly maritime whisky

Dalwhinnie 15 Year Old: One of Diageo’s six ‘Classic Malts’, Dalwhinnie 15 Year Old is a great introduction to the gentle, yet complex whisky from the Highland distillery, known for a honeyed sweetness.

Circumstance Single Grain Estate Whisky: The first core whisky release from the Bristol-based distillery, created from four different types of organic grain (malted barley, unmalted barley, malted rye, and malted wheat), three different brewing yeasts, and matured in three different types of casks (bourbon, new European oak, and oloroso sherry).

Aberfeldy 15 Year Old - Cadillac White Wine Cask Finish: A limited-edition Aberfeldy, finished for six months in Cadillac white wine casks, known for its sweet, aromatic wines for a rich, sweet, fruity whisky here.

Angel's Envy: A fantastic Kentucky bourbon finished in Port casks, with the rich fruit notes of the cask finish working wonders with the sweet, vanilla-forward notes of the bourbon itself.

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We're revisiting some old faves this month (with more sherry in two cases), plus a household name from America whose premium releases you may have overlooked…

High Coast Silent Mills Collection - #2 Sandö: High Coast produces both unpeated and peated spirit. The Silent Mills editions all build on the same peated, bourbon cask matured base as Timmer from their Origin range but introduce other cask types into the mix. For the second release, Sandö, that means 22% of the final whisky has been aged in oloroso sherry casks for added dried fruit tang and roundness. The peat level is around 45 PPM.

Ardnamurchan AD/ Sherry Cask Release: Ardnamurchan also makes both peated (30-35PPM) and unpeated spirit. Both are used in this release, just as they are in the excellent core AD/ release. The difference? The Sherry Cask Release is 100% sherry cask matured. Full maturation in a mix of oloroso and Pedro Ximénez butts. As Chris in our curation team noted recently, “Ardnamurchan is slowly taking over my everyday drinkers shelf at home!”

Glasgow 1770 - The Original: In 2015 whisky distilling returned to the city of Glasgow for the first time in a century. Like others in this set, Glasgow Distillery produce both peated and unpeated spirit. The Original is unpeated. Their fresh and fruity flagship whisky is matured in first-fill bourbon casks, then finished in fresh American oak casks that have had no prior contents. It’s non-chill filtered and natural colour.

Aberlour 12 Year Old Double Cask Matured: A classic Speyside name, Aberlour is known to work well with sherry casks, with maturation here taking place in both bourbon and sherry casks as the name implies. Compared to the 14-year-old, this 12-year-old offers a crisper, more citrussy take from the popular distillery. A little more of the new make’s green apple is on show (alongside trademark leafy blackcurrant character).

Jack Daniel's Single Barrel Select: Jack Daniel’s is world famous. You know most people enjoy ‘JD’ with cola. But let’s be clear: within the slightly more premium offerings is good stuff. Their single barrels are excellent, as are their bottled-in-bond releases. The difference between bourbon and Tennessee whiskey? The Lincoln County Process. Tennessee whiskeys are filtered through maple charcoal prior to ageing for smoothness.

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This month things are getting fruity, but in five quite different ways, from impressively aged Scotch single malts to a taste of Canadian 100% corn whisky!

Scapa 10 Year Old: Founded in 1885, Scapa had intermittent production from the mid 90s into the 21st century. This contributed to a decade-long wait for the return of age statement releases. Thankfully, the reborn range is here! All American oak barrel matured, bright, luscious, and tropical in tone, leaning into the Scapa’s historic long fermentations, juicy new make spirit, and fruity character. Uniquely, the wash still is an old Lomond still with the plates removed, and a purifier on the way to the condenser.

Canadian Corn Whisky 6 Year Old (That Boutique-y Whisky Company): Part of the indie bottler and blender'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). This is corn whisky (Canada uses the spelling ‘whisky’, as opposed to ‘whiskey’ most common in America). 95% corn and, unusually, 100% oloroso sherry cask!

Glen Moray Forbidden Fruit: 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. 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). Super fruity - one for highballs in the sun.

Tobermory 21 Year Old: The distillery today distills and sells more of their Ledaig peated single malt than their eponymous unpeated single malt. Founded way back in 1798(!), it was only in 1996 that the clear delineation was thankfully established though! Tobermory, with higher cut points, is slightly oily, maritime, and green. Aged for an extraordinary 21 years, this whisky started in refill casks, before a long secondary maturation in oloroso sherry casks said to create flavours of foraged fruits from the Isle of Mull.

Deanston 15 Year Old Tequila Cask Finish: An experimental limited edition here, from a distillery founded in 1965 but housed in an 18th century cotton mill on the banks of the River Teith. The house style of spirit is said to be waxy, a rare and prized quality for blenders and malt lovers alike. As touched on above, 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).

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Five single malts this month, three from Scotland including two of Diageo’s ‘Classic Malts’, and two that have reached for the rum casks!

Talisker Distillers Edition: Talisker’s dates back to 1830, when the isle was the definition of remote. Fortunately since 1995 it’s been linked to the mainland by a bridge making it much easier to visit. Deft use of peat is the name of the game once again, but Talisker’s malt has a lower initial peat level than neighbours Torabhaig (~75% peated malt [20-25 PPM] mixed with 25% unpeated). This excellent Distillers Edition is finished in Amoroso (a rich, sweetened sherry) casks.

Braeval 14 Year Old 2010 (cask 127) - Infrequent Flyers: With over 20 years in the industry, Alistair Walker's also the son of Billy Walker (master distiller and owner of GlenAllachie). Infrequent Flyers is very much Alistair’s own baby. An independent bottler, often (as the name suggests) featuring lesser known distilleries. For example, this Braeval finished in an oloroso sherry puncheon, yielding 653 bottles. Built in 1973 and mothballed for six years in the early 2000s, it’s rarely seen even from indie bottlers!

Oban 11 Year Old (Special Release 2023): John & Hugh Stevenson built a brewery in 1793, with distillation recorded from 1794. Oban's a small distillery, and another (along with Talisker) of the small number to use traditional worm tub condensers. By running it warmer at Oban, they prolong copper contact for a lighter result. Here their light, fruity, coastal spirit has been finished in Caribbean pot still rum casks for a Diageo Special Release dubbed ‘The Soul of Calypso’! It’s bottled at natural cask strength.

Penderyn The Headliner (Icons of Wales): The ninth release in Penderyn’s Icons of Wales series honours the great social reformer and only Welsh Prime Minister of the UK, David Lloyd George. Since 2000 Penderyn have helped establish Welsh single malt, which now has its own Geographical Indication (GI). Made with their small pot stills, as opposed to their usual (unusual) Faraday stills, this single malt was matured in a combination of Jamaican rum & Ruby Port casks, and non-chill filtered.

Arlett Single Malt - Original : Distillerie Tessendier, founded in 1880, is a celebrated Cognac producer. Today it’s run by brothers Jérôme & Lilian (master blender & cellar master), who’ve also been distilling whisky since 2019 in tribute to their whisky-loving mother. Made with traceable two-row spring barley and the family’s traditional Charentais copper stills, maturation takes place in classic Cognac cellars close to the banks of the Charente river. They encourage you to try this with ice, ginger ale, or in cocktails.

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August already?! We're sipping Speyside, Campbeltown, Highland, Island, and… Slovenian whiskies?! Yes, it’s another fun adventure in a box – from tropical, to peated, to sherried...

Fettercairn Vanguard 1st Release: 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.

Roberto Grande: Broken Bones is a Slovenian craft distillery founded in 2016, producing whisky and gin. They use local barley and alpine-pure mineral-rich water, and run long fermentations with several types of yeast. While their single malts are released under the Broken Bones name, this adaptable blended whisky is dubbed ‘Roberto Grande’. It brings together their signature Broken Bones single malt and selected ‘lively’ grain whisky, with maturation in Slovenian sessile oak ex-brandy casks and American oak bourbon casks.

Kilkerran 8 Year Old Cask Strength Bourbon Cask Matured (57.7%): Campbeltown whiskies, especially those from J&A Mitchell & Co.’s independently owned Springbank and Glengyle distilleries, are always in high demand! Glengyle shares its production team with Springbank, and only operates for about 3 months each year. 2026’s limited edition annual release of this 8 Year Old Cask Strength is fully matured in bourbon casks for a no nonsense, no distractions slice of Kilkerran magic.

Isle of Raasay Dùn Cana Sherry Quarter Cask (Third Edition): Over the last decade this distillery has (rightly) gained many admirers, using 100% Scottish malt, producing (and combining) both peated and unpeated spirit, and often experimenting with different oak types. This is the latest edition of the London Spirits Competition’s 2024 Whisky of the Year. It’s aged in American rye whiskey casks (from Woodford Reserve, Peerless, and Wild Turkey ryes), and finished in American oak PX and oloroso sherry quarter casks.

Benriach The Sixteen: Founded in 1897, a brand new Benriach core range was created by 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. This 16 Year Old was aged in a combination of bourbon, sherry, and fresh American oak casks.

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A huge end to the year here - Merry Christmas!

Benromach Contrasts: High Enzyme 2012: Time to get geeky with this Speyside distillery’s latest experiment! High enzyme barley – or ‘High Diastatic Power (HDP) Malt’ – is usually reserved for grain whisky production, where the enzymes (amylases) from a small proportion of malted barley are still necessary to convert the starch in the corn or wheat into fermentable sugars. “But what would happen if you used 100% high enzyme malted barley to produce a single malt”, you say? Benromach is here to answer that question.

Penderyn Bad Wolf (Icons of Wales): In Aug we mentioned Penderyn’s unique Faraday stills (a cross between a pot and column still), which have been at the heart of the distillery’s light style ever since it was founded in 2000. Except that The Headliner was actually entirely distilled in their traditional ‘lantern-shaped’ pot stills, installed in 2014! This whisky, by contrast, is 65% Faraday still spirit and 35% pot still spirit. Fully matured in suitably festive Tawny Port pipes (which previously held Port for around 60 years).

Scallywag The Winter Edition - Orange Wine Cask Finish: Scallywag is the Speyside blended malt in Douglas Laing’s family of ‘Remarkable Regional Malts’, made up of whiskies from the likes of Mortlach, Macallan and Glenrothes among others. Usually matured predominantly in sherry casks, this limited edition was finished in rare Spanish orange wine casks. Picture “a snowy mountainside retreat” and “après-ski relaxation”. It’s also bottled at natural cask strength!

Bruichladdich 18 Year Old - Re/Define: “The epitome of Bruichladdich's signature unpeated house style”, is how they describe this 18-year-old single malt. Like the Classic Laddie, the 18 Year Old is bottled at a hearty 50% ABV, and is made with 100% Scottish barley. Head Distiller Adam Hannett brings together a cask recipe of predominantly bourbon casks, combined with deftly employed wine casks. Founded 1881, resurrected 2001, and forging an agriculture focused, fully traceable, B Corp certified path ever since.

GlenAllachie 20 Year Old 2005 (cask 5391) - PX Sherry Hogshead: “Specially bottled to celebrate 40 years of Master of Malt”. And what a whisky to celebrate with! One of the oldest single malts to ever feature in Pour & Sip, this exclusive single cask release (just 353 bottles) spent two decades maturing in a Pedro Ximénez sherry hogshead before being bottled in September 2025. GlenAllachie itself was founded in 1967, but was scarcely ever seen as a single malt before master distiller Billy Walker bought the distillery in 2017.

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Whiskies from Scotland, America, England, and even Finland is this set, from classics, to limited editions, and exciting new wave distillers! All quite different, there's surely something for everyone. One of the oldest single malts we've featured too. Enjoy!

Glen Grant 18 Year Old Rare Edition: ‘The Major’, aka James Grant, inherited the distillery in 1872, and is responsible for the distillery's 22-acre Victorian Garden and also the tall, slender stills with their purifiers. This contributes to Glen Grant’s light character, with the still’s unique boil balls aiding further reflux. Glen Grant is easy-going at young ages, but also ages wonderfully. This very highly-awarded 18-year-old malt shows that.

Glen Scotia 14 Year Old - Icons of Campbeltown Release No.2: Glen Scotia’s usually unpeated, and also rarely seen in wine casks. This is ‘medium’-peated, and spent six months in Barolo red wine casks! The inspiration came from the Campbeltown Market Cross’ depiction of St. Michael slaying a dragon, but also the times when the community came together to fight historic blazes (not least at Dalintober Distillery in 1899).

Kyrö Oloroso Malt Rye Whisky: Their 100% malted wholegrain Finnish rye spirits have won many fans and awards, are made with incredible attention to detail, and provide great concentration and depth of flavour. Since we last featured them, their core range has expanded including this Oloroso Malt Rye (initially matured in new American oak and bourbon casks, but then as the name suggests finished in oloroso sherry casks).

Wire Works Bourbon Barrel: Undoubtedly one of the leading lights of English whisky, and also a whisky coming of age. Here the distillery’s oldest whisky to date has matured exclusively in first-fill bourbon casks. A small amount of peated barley is combined with unpeated (10PPM total), and a blend of yeasts are used including used brewer’s yeast from local brewers with long 6-day fermentations for fruity esters.

Bluegrass Toasted Oak: Craft distillers in the heart of Kentucky, Toasted Oak uses a classic mashbill of 75% (yellow) corn, 21% rye, and 4% malted barley. After a standard 3 years in fresh, charred American oak casks, it rested in lightly toasted casks for 21 days. Doesn’t sound long, but these lightly toasted (but not charred) barrels give up wood sugars easily and quickly. Such finishes are increasingly popular.