Few names resonate in the Scotch whisky world quite like Lagavulin. Over the last few decades, the brand grew into one of the world’s most recognizable, becoming emblematic of Islay’s rich smoky style. Now, Iain McArthur, Lagavulin legend and warehouse manager, has announced his retirement, and the brand is celebrating his illustrious career with a special bottling, Iain’s Farewell Dram.
“Being part of the Lagavulin family has been the adventure of a lifetime, but now I’m ready for a change of pace,” says McArthur. “At 18 Years Old, this bottling brings back fond memories for me, enjoying a dram and celebrating moments in my life. I hope everyone that loves this distillery as much as I do gets to enjoy it.”
McArthur has worked for Lagavulin for half a century.
Courtesy of Lagavulin
McArthur started his career over 50 years ago at the now shuttered—and soon to reopen—Port Ellen Distillery, before becoming part of the Lagavulin team for half a century. Over the course of his time at the distillery he easily adapted to a variety of roles, including peat cutting and overseeing casks, but may be best known for the tasting sessions he conducted for distillery visitors.
McArthur himself filled the cask used for Iain’s Farewell Dram 18 years ago, and he hand poured each of the bottles this December. Matured in second-fill manzanilla casks, the whisky begins with aromas of smoldering embers, cereal, green orchard fruits, crisp apple, vanilla, yogurt, and sherry. From there, smells of white peppercorns and tea emerge, leading to notes of toasted cardamom, cinnamon, and peat. The palate finds more smoke, apple and cinnamon, leading to hints of chili pepper that remains throughout the lingering finish.
On December 14th, Iain’s friends and family were given the first chance to buy a bottle. Next year, Lagavulin will make the rest of the bottles of Iain’s Farewell Dram (bottled at 58.7% ABV) available for £350 (about $390).
Good news for those with a little cash to burn looking to broaden your view of Irish whiskeys–the Cork-based distiller Midleton Very Rare just unveiled the latest addition to their Dair Ghaelach series: Kilranelagh Wood.
If you haven’t heard of the Midleton Very Rare Dair Ghaelach series, prepare to have your Irish whiskey world turned upside down. “Dair Ghaelach” translates to “Irish oak,” which is used to finish each whiskey in this collection.
Even in a country with as long a whiskey history as Ireland, using Irish oak is rare. Most whiskey is matured in American white oak barrels after they’re used to age bourbon. The new Kilranelagh Wood whiskey was initially matured in American oak, then finished in Irish oak casks for 20 months to elevate the liquor.
Midleton Very Rare master distiller Kevin O’Gorman spent six years exploring Irish oak’s potential before embarking on this project. He had two goals: sustainably source the Irish oak and create a distinct style of Irish single pot still whiskey.
Midleton Very Rare Dair Ghaelach Kilranelagh Wood is the fifth edition in the collection and was made from trees from the Kilranelagh Estate in County Wicklow, just south of Dublin. Six Irish oak trees were chosen for crafting by Midleton master cooper Ger Buckley and consultant-slash-forest sector manager Paddy Purser. Every bottle of whiskey can be traced back to the tree it came from.
“In the Dair Ghaelach series, we’re always looking to discover the finest Irish oak amidst Ireland’s natural beauty, and the Kilranelagh estate stands as a testament to this quest,” says O’Gorman. “The whiskey has been bottled at its cask strengths, ranging from 56.8% to 57.5% ABV, allowing the unique influence from each tree to reach its pinnacle.”
Midleton Very Rare Dair Ghaelach Kilranelagh Wood gives opening notes of warming spices and vanilla, before mellowing on the palate, says blender Dave McCabe. The Irish oak finish adds fresh pine, floral honey, and tropical fruit notes, alongside smoked almond and cinnamon aromas. “The whiskey then concludes with a wonderfully long finish which sees the pot still spices and oak effortlessly linger for a truly unique drinking experience,” he says.
Award winning Irish artist David Rooney designed the fifth expression’s fully recyclable packaging, which reveals a story inspired by the unique flora and fauna of the Kilranelagh Estate.
Midleton Very Rare Dair Ghaelach Kilranelagh Wood is available at varying cask strengths in Ireland, UK, France, USA, and China for €440 (about $480) per 70cl bottle.
Some of the world’s best whiskies are finished in sherry barrels from southern Spain. Most famously, Scotch distilleries like Macallan, Ardbeg, Bunnahabhain, Glendronach, and so many more choose to mature their spirits in such casks for the extra flavors they lend to the final product. The success of these longtime whisky makers has led distilleries across the globe to experiment with sherry barrels. Jack Daniel’s joins the parade most recently with its latest addition to their Distillery Series, Selection #12
Available exclusively in Tennessee in limited quantities, Jack Daniel’s Distillery Series Selection #12 features the brand’s classic mash bill of 80 percent corn, 12 percent malted barley, and eight percent rye. It’s then charcoal mellowed before entering into new, charred American white oak barrels for five and a half to six years before finishing for three years in oloroso sherry casks, which tend to impart oak and fruit flavors and aromas.
“We first used oloroso sherry casks with our American Single Malt, and it was only natural to continue experimenting with them,” says Chris Fletcher, Jack Daniel’s master distiller. “What resulted was something completely unique that further elevates the complexity of Old No. 7 but maintains a balanced profile.”
Jack Daniel’s Distillery Series Selection #12 offers aromas of sweet citrus. The palate finds flavors of rich baking spices, nutmeg, and caramel, leading to a lingering finish filled with red fruits. Bottled at 45 percent ABV, it’s available at select stores in Tennessee and at the White Rabbit Bottle Shop at the Jack Daniel Distillery in 375ml bottles for a suggested retail price of $42.
Going alcohol-free is easier than ever before. Even at the world’s top bars, there’s no shortage of non-alcoholic drink options. Still, you might feel like ordering an alcohol-free cocktail carries social stigma from friends and onlookers alike.
It doesn’t have to be that way, actor Regé-Jean Page of Bridgertontells Men’s Journal. “In LA, people are almost over-supportive. They’re like, ‘Oh my God, you’re not drinking, good for you.’ When I’m in London or in Europe, that’s not the assumption at all, actually. Folks are generally just quite intrigued.”
Page joins non-alcoholic beverage company Seedlip for their latest campaign, “Choose Different.” Page and the brand look to take zero-ABV spirits to the natural next step in their evolution—becoming everyday bar ingredients.
Alcohol-Free Spirits Bring Balance to an Adventurous Life
Page bounces from London film premiers to award season red carpets in Los Angeles, events that usually have an open bar, which leads to too much time spent navigating social and professional conversations with a drink in hand. Sometimes, Page likes to have a drink that doesn’t leave him with a morning headache.
“It’s about empowering balance in your life,” Page says. “At any given moment you can participate in those social events that involve a drink … knowing you have a non-alcoholic option that still has that sophistication.”
Seedlip’s Choose Different campaign can mean a lot of different things to a lot of people. But to Page, it’s about open-mindedness. “It’s keeping your options broad, sophisticated, and adventurous,” he says. “I’m discovering new seas of cocktails each day. In restaurants, I’ll usually order whatever’s on the menu that I have no idea what it tastes like.”
In good news for all of us, non-alcoholic cocktails are becoming more accessible, as drinks menus around the globe begin using zero-ABV spirits as the basis for creative concoctions. They provide another option, one that allows you to better balance out busy evenings. It’s a surprisingly fresh opinion coming from Page, someone used to hectic Hollywood nights where the crowd is well-known for pushing limits.
Actor Regé-Jean Page enjoys non-alcoholic drinks to balance out hectic Hollywood nights.
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Seedlip Garden Spritz
If you choose to go the non-alcoholic route, even if it’s just some of the time, Page has advice on how to enjoy Seedlip—particularly in his favorite cocktail, the garden spritz. While a typical recipe calls for gin, Page instead opts for a bottle of , an herbal non-alcoholic spirit made with peas, rosemary, thyme, and spearmint.
Ingredients
Elderflower tonic or club soda
Glass & Garnish
Rosemary sprig
Wine glass
Method
Pour 2 oz. of Seedlip over ice in a wine glass.
Top with Elderflower tonic or club soda. Garnish with rosemary sprig.
The martini—one of cocktail culture’s true classics, first gained popularity in the U.S. during the 1920s and 1930s, becoming a Jazz Age symbol of sophistication. Originally a gin drink before the vodka martini came into prominence, the cocktail’s glamorous image has only been bolstered over the past century by cultural influences like Prohibition and Hollywood, securing its spot as an icon of elegance and (few drinks are stiffer) alcohol tolerance.
Gaining popularity in the midcentury, vodka swiftly assumed its position as the new star of the martini—the neutral spirit being effectively marketed as smoother and less intensely flavored than gin. Once spy extraordinaire James Bond hit the screen with his famed preference for a vodka martini (“shaken, not stirred”), the deal was pretty much sealed. The neutrality of vodka also paved the way for creative riffs on the classic version. Over the next few decades, its first flavorful variations like the lemon drop, cosmopolitan, dirty martini, espresso martini, appletini, and so on would create a cocktail revolution unto itself.
Today, many bartenders and cocktail lovers give a respectful nod to gin martinis as being the original, but both gin and vodka make for a delicious martini—when done right, that is (see how to make a good one below). Vodka martinis tend to be milder and more neutral, allowing the vermouth and any garnishes to take center stage, while gin martinis have a more complex flavor profile with botanical and herbal notes contributed by the gin. At the end of the day, vodka or gin, it’s all a matter of personal preference.
The first step in crafting the ideal vodka martini at home is making sure you have the right ingredients in your arsenal—namely, an excellent bottle of vodka. Choosing the right vodka comes down to several factors, including your own taste preferences and what kind of martini you’re planning on creating. For the 2023 Men’s Journal Spirits Awards, we’ve tapped 13 outstanding vodka brands that are all perfectly equipped for making an excellent martini. Our best overall pick is , a vintage copper-distilled vodka offering optimal purity, balance, body, and versatility at the right price. Elyx was the most unanimously lauded vodka by our hospitality and spirits consultants (one of whom called it “criminally underrated”), but every vodka in this lineup will make a martini worthy of the name.
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As a spirits journalist, I’ve personally tried each one of the vodkas on this list, among numerous others, and also sought out recommendations from trusted sources in the hospitality and spirits industry. I considered factors such as tasting notes and mouthfeel, the mash bill, how the flavors of the vodka taste both neat and in martini format, and how a distillery’s own personal brand history or mission impacts the way it conducts business.
What We Look For When Choosing the Best Vodka for Martinis
Not all vodkas are made equal, and the best bottles on the market have some traits in common: smoothness, a clean and crisp profile, and purity. These attributes make a solid backdrop for the overall flavor, balance, and mouthfeel of the cocktail. On my hunt to select the best bottles of vodka for making a martini, I considered those traits as well as distillation methods.
Best Overall Vodka for the Perfect Martini: Absolut Elyx Vodka
Absolut Elyx Vodka
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Absolut Vodka, a Swedish brand known for its top notch quality and iconic bottle design, has maintained an admirable popularity on the global spirits market since its introduction in 1979. Their vodka is distilled using locally sourced winter wheat and pristine water from the Åhus region. In particular, distinguishes itself through its unique copper distillation process—using a vintage copper column still from 1921. The slower distillation process provides greater control over the flavors, and the copper material also helps maintain a high level of purity.
“Absolut was one of the first premium vodkas to hit the states, and to this day it’s my favorite for a vodka martini,” says Josef Griz, bar manager at the Park Lane New York. “While most people define vodka as flavorless and odorless, Absolut is very much grain forward on the nose. You can actually smell the winter wheat and the aroma of freshly baked bread.”
In additional to my own personal recommendation for Absolut Elyx as a great choice for an optimal martini, it also received the backing of several hospitality professionals—including Trevor Langer, head bartender at Jac’s on Bond in New York City, who says he has been a massive fan of the expression since it hit the market. “The velvety texture cascades down your tongue and makes an incredible martini no matter your preferred measurement,” he says. “Not only do I believe this vodka is criminally underrated, but it’s also widely available and doesn’t break the bank—and the branding is gorgeous. No question that for a classic vodka martini, Elyx is the way to go.”
Amir Babayoff, bar director at Ophelia Rooftop Lounge, says he found Elyx “pleasantly surprising” considering he isn’t a fan of vodka in general. “On the palate, it feels full body, smooth and silky, with nutty, bready, buttery notes. It finishes with a mellow spice note yet is clean and balanced. I still find it versatile and you can use it anywhere from a martini to a tiki drink.”
Best Luxury Vodka for a Martini: Chopin Family Reserve Vodka
Chopin Family Reserve Vodka
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Chopin Vodka, a renowned Polish vodka brand, takes its name from the iconic Polish composer Frédéric Chopin, emphasizing a commitment to excellence and artistry in vodka production. The luxury brand uses locally sourced potatoes for a distinct flavor profile and a smooth, velvety finish through small batch distillation.
Many industry professionals love Chopin’s Bartender’s Choice, another great option for a martini, but the brand’s stands as potentially one of their best, crafted from young potatoes from their 2016 growing season. Chopin’s Family Reserve also undergoes a unique aging process, resting in 50-year-old oak barrels to enhance its depth and complexity. The result is a vodka that maintains a delicately sweet earthy flavor, with a velvety texture and spice notes—perfect for a nuanced and flavorful martini.
Best Vodka for a Dirty Martini: Grey Goose Vodka
Grey Goose Vodka
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Synonymous with luxury, Grey Goose is a premium French vodka created in the Cognac region, and distilled from local wheat and pure spring water. The vodka undergoes a meticulous five-step distillation process, ensuring a smooth and velvety texture.
“For martinis, I love Grey Goose—the winter wheat used in distillation yields a spirit with a light pepper note and a breath of anise seed,” says Claire Mallett, beverage director at Catch One in Los Angeles. “The minerality of Grey Goose lends itself perfectly to a dirty martini, which I make using a high-quality brine, like Dirty Sue, which was created by a bartender and formulated specifically for use in cocktails.”
Best Vodka for a Martini With a Touch of Sweetness: Barr Hill Vodka
Barr Hill Vodka
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Barr Hill, whose distillery can be found amongst the picturesque landscapes of Vermont, has garnered acclaim for its unique method of infusing raw, local honey directly into its spirits—creating a popular gin and vodka that both capture the region’s terroir. Barr Hill is not only dedicated to the art of distillation but also to the preservation of pollinators, playing a role in protecting the state’s bee population through initiatives like supporting local beekeepers and promoting sustainable farming practices.
Barr Hill Vodka is distilled entirely from raw honey—with every bottle using the equivalent of (not a typo) 3 lbs of it for its uniquely subtle honey undertone. This presents an exceptional choice for martini enthusiasts who appreciate faintly sweeter notes in their cocktails. The vodka boasts a smooth and velvety texture, offering a nice contrast to the traditional dryness of classic martinis. Infused with the distinct flavors of raw honey, Barr Hill vodka introduces notes of wildflower nectars and a floral nose.
Best Affordable Vodka for a Martini: Reyka Vodka
Reyka Vodka
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Reyka Vodka, hailing from Iceland, boasts a location and distillation practice that intertwines with the country’s pristine natural environment. Crafted at the first-ever distillery in Iceland, situated in the small village of Borgarnes, the water for Reyka is sourced from an arctic spring that runs through a 4,000-year-old lava field, providing a crisp and clean foundation. Another aspect of what sets Reyka apart is its distillation process using a Carter-Head still, made of copper and steel, which allows for precise control over the distillation and ensures the elimination of impurities.
If you’re looking for bang-for-your-buck vodka, Reyka stands out as an excellent choice for crafting the perfect martini. Beyond its attractive price point, Reyka delivers a pure taste with subtle earthy and citrus notes. The crisp finish makes Reyka a top-tier option for those seeking a high-quality vodka without breaking the bank.
Best Flavored Vodka for a Martini: Hanson of Sonoma Vodka
Hanson of Sonoma Vodka
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Hanson of Sonoma, a dedicated vodka distillery in the heart of California wine country, was founded and is still operated by its namesake Hanson family. Their unique vodkas are distilled entirely from organic grapes, resulting in a premium product that captures the essence of the Sonoma region.
While most flavored vodkas tend to taste overly saccharine and hangover-inducing, the range of infused options at Hanson is impressive. Mandarin, Ginger, Cucumber and Habanero are some of the vodka flavors they offer—each actually infused with organic produce for a super-authentic and nuanced flavor.
The Mandarin-infused vodka, for instance, brings a zesty brightness to citrus-based martinis, while the Ginger variation adds a spicy kick for those seeking a bold and adventurous flavor profile. The Habanero-infused vodka introduces a touch of heat, and Cucumber creates a crisp and lightly flavored vodka martini.
Best Potato Vodka for a Martini: Woody Creek Distillers Potato Vodka
Woody Creek Distillers Potato Vodka
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Woody Creek Distillers, nestled in the picturesque Roaring Fork Valley of Colorado, has gained acclaim for its commitment to producing high-quality craft spirits— notably Woody Creek Distillers Potato Vodka (the brand also makes a fine whiskey). Crafted from locally sourced Rio Grande potatoes, the distillery prides itself on utilizing traditional farming methods and a hands-on approach to distillation.
“The ideal vodka martini is a beautiful libation that lets the underlying vodka’s purity shine,” says Lucinda Sterling, head bartender at Seaborne in Brooklyn, NY. “The first notable characteristic of Woody Creek Vodka is the smell of the potato skins, earth and a hint of salinity—probably from the fact that the spirit is unfiltered and brought to proof with pure Rocky Mountain water. This aroma and flavor lend themselves to a perfect vodka martini.”
Best Go-To Vodka for Your Classic Bar Martini: Ketel One Vodka
Ketel One Vodka
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Believe it or not, this renowned vodka can trace its origins all the way back to 1691, when the Nolet family established a distillery in Schiedam, Netherlands. Steeped in literal centuries of tradition, Ketel One has become synonymous with premium quality, perfecting its utilization of copper pot stills and a meticulous blending technique that sets it apart in the world of vodka.
“Ketel One is a manifest choice for vodka martinis, in my opinion. If you enjoy a wet martini with a twist like me, it offers a well-rounded finish that plays well with vermouth and offers up a rich mouthfeel with each sip. It can also take on brine with a breeze, for those who crave a little dirty, and pairs beautifully with the sweetness of a pearl onion, if Gibsons are your jam. Great versatility,” says Kate Boushel, beverage director of the Atwater Social Club.
As Boushel mentions, Ketel is an easy go-to. At nearly any bar across America—if your time to order comes up and you’re fighting indecision, you can never go wrong with a Ketel martini, thanks to a silky soft profile with subtle notes of cracked black pepper, citrus, and honey on the nose. Its smooth texture and absence of any harsh aftertaste make Ketel One ideal for a stiff beverage such as a martini.
Best Socially Conscious Vodka for a Martini: Supergay Vodka
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Supergay Spirits, based in Upstate New York, stands out as a small-but-mighty special player in the spirits industry. Founded by LGBTQI+ advocates and entrepreneurs, the company not only produces high-quality spirits but also champions inclusivity and diversity. Distilled in Yonkers, Supergay Spirits takes pride in its commitment to supporting the community, donating a percentage of profits from each bottle sold to LGBTQI+ organizations.
Besides their admirable philanthropy, Supergay also makes some great vodka. Made from 100 percent local and organic corn and distilled in small batches, it boasts a smooth and clean profile with a silky mouthfeel, making it the perfect choice for classic martinis. Filtered three times through activated coconut charcoal, its purity as well as its subtle sweetness from single-origin corn help to elevate any martini.
Best Japanese Vodka for a Martini: Haku Vodka
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Haku Vodka, by the House of Suntory, combines traditional Japanese craftsmanship with modern distillation techniques. Made from Japanese white rice, the vodka undergoes a unique seven-day fermentation process using koji mold, a traditional ingredient in Japanese sake production. This intricate method imparts a distinctively smooth and crisp character to the final product. The water used in the distillation process is sourced from the Japanese Southern Alps, further enhancing the vodka’s purity and clarity, and the final product is filtered through bamboo charcoal. A silky texture and notes of rice sweetness are unique, enticing attributes of this vodka, along with its hint of floral undertones. The palate is nuanced, both crisp and soft, making it an ideal choice for crafting the perfect martini.
Best Vodka for a Martini With a Bite: Kástra Elión Vodka
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A dirty vodka martini might hit the spot for your olive cravings, but what about a vodka that doesn’t even need the brine? Kástra Elión is produced by a family-owned distillery in Greece, and crafted from hand-picked Greek olives and wheat. Its olives are sourced from the Nafpaktos region, whose ancient castle which stands near the olive groves provided inspiration for the brand name.
Perfect for crafting a martini with a bright, peppery kick, Kástra Elión Vodka brings a unique flavor profile that elevates the classic cocktail. With its smooth, almost buttery texture, the vodka serves as an ideal base, allowing the other ingredients to shine while imparting a subtle richness. Tasting notes reveal delicate flavors of ripe olive and spicy black pepper, complemented by a subtle earthiness that adds depth to each sip.
Best Vodka for an Apple Martini: Upstate Vodka
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Upstate Vodka, crafted by Master Distiller Ken Wortz, pays homage to New York’s orchard bounty, as each bottle is the result of pressing 70 to 80 apples sourced exclusively from local farms. Wortz’s process involves fermenting the pressed liquid with Kosher yeast and subjecting it to a double distillation in 16- and 18-plate two-column stills, known for producing a purer distillate compared to the pot still commonly associated with flavored spirits.
The result is a vodka that is particularly well-suited for crafting the perfect apple martini. Its subtle fruity sweetness complements the natural taste of the spirit, creating a nuanced cocktail. The vodka’s crisp mouthfeel further enhances the martini experience, providing a refreshing and clean foundation for the vibrant apple notes.
Best Vodka for a Martini in the Faroe Islands: North Atlantic Subsea Vodka
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This tiny, remote distillery on the Faroe Islands is creating some of the most unique takes on classic spirits right now, standing as a testament to the intersection of tradition and innovation. The Faer Isles Distillery team draws inspiration from local ingredients and traditional distillation methods, creating spirits that can’t be replicated anywhere else in the world.
Their North Atlantic Subsea Vodka is distilled using fresh water that was discovered from a thousand-year-old underground source, creating a vodka with a delicious, distinct taste. What also sets it apart is the innovative addition of distilled seaweed, imparting a nuanced depth to its taste and a silky-smooth mouthfeel that lingers delicately on the palate. Right now, you can only get Faer Isles through a trip to the rugged islands, or by delivery if you happen to live in a select number of European countries. All the more reason to book a trip there now.
Tips for Making a Great Vodka Martini
Choose the Right Vodka
A good vodka martini is characterized by a delicate balance of flavors, smoothness, and a clean finish. The choice of a high-quality vodka is crucial, as it should provide a neutral base that plays well with the sparse other elements of the cocktail. The vodka used should be well-distilled and filtered to ensure purity. Ultimately, the best vodka martini is a matter of personal taste, but attention to the quality of ingredients and the art of preparation are key in creating your ideal martini.
Get It Cold, Cold, Cold
Once you’ve selected your vodka and vermouth, the next most important factor in crafting a fantastic martini is temperature. It doesn’t matter how good your vodka is—if you do not correctly chill your martini before serving, it simply will not taste the best it could.
The perfect vodka martini should taste impossibly crisp, which can be achieved by chilling both your vodka and martini glasses in the freezer for at least a few hours prior to serve. Elect for high quality ice, and the larger the better, to slow down the dilution of your beverage.
Experiment With Ratios
Another extremely important factor in creating the perfect martini for you is some old fashioned trial and error. Just because your martini doesn’t taste exactly how you’d like it to, doesn’t mean you’ve necessarily made any mistakes along the way.
“Some believe a martini has to be a specific measurement even to be considered as such, but in my opinion, to make the absolute best martini is to find out your preferred ratio of vermouth to spirit and then simultaneously chill, dilute, and integrate the ingredients,” says Langer.
Considering the simplicity of a vodka martini recipe, try playing with your vodka-to-vermouth ratio each time you decide to shake or stir one up, adjusting next time around based on your own tasting notes.
If the martini is tasting too sweet or cloying, it might mean you need to dial down the vermouth. Some professionals, like Nathan McCarley-O’Neil, Head of Bars for Major Food Group, opt to simply rinse their glass with vermouth, which involves swirling a small amount of it around the inside of your chilled glass before discarding.
Don’t Minimize the Garnish
In our opinion, many of the best martinis also include a good garnish, which is also up to your own tastes and preferences. A simple lemon rind, expressed over the top of your beverage, can add a welcome citric tang, while a skewer of olives gives your martini a hint of brine. When it comes to added liqueurs or garnishes, make sure their quality reflects that of your chosen vodka, or risk diminishing the quality of your overall beverage.
Standard Martini Recipe
While there’s no rule against playing around with martini measurements, here’s the gold standard.
Ingredients
2 1/2 oz chilled vodka of choice
1/2 oz dry vermouth of choice
1 lemon twist or skewer of olives
Instructions
Chill your martini glasses in the freezer at least 30 minutes prior to serve.
Add large cubes of ice to a mixer glass, then pour in your vodka and vermouth.
Stir thoroughly with a cocktail spoon until chilled (20-30 seconds).
Strain into a martini glass.
Garnish with a lemon peel or olive skewer, to your taste.
The Canadian tundra’s cold, glacial waters shaped the warm body of Talisker’s newest whisky: Glacial Edge Aged 45 Years. As the final bottling in Talisker’s Xpedition Series, a group of whiskies inspired by adventure and wilderness, Aged 45 Year speaks to the ethos of the Scottish Isle of Skye-based distillery, which shares a bond with the great outdoors unlike any other Scotch maker.
Talisker—whose tagline is “Made By the Sea”— has always been connected to nature and all things maritime. The brand recently released the sea-inspired 30 Year Old whisky, and has partnered with environmental organization Parley For the Oceans, a non-profit that aims to prevent damage to the world’s oceans. But of all Talisker’s sustainability-focused efforts, the Xpedition Series has been its most extreme.
The series launched in 2021 with Talisker Xpedition Oak 43-Year-Old, a whisky aged in casks that used wooden staves that crossed the Atlantic. A year later, Talisker released Forests of the Deep 44-Year-Old, which was finished in staves that were brought on an expedition to one of the world’s largest kelp forests and finished in barrels charred with sustainably farmed sea kelp. For this third and final edition, the distillery took 12 heavily-charred American oak casks on a voyage into Canadian ice fields.
During the expedition, a cooper removed the ends of the whisky casks, exposing them to sub-zero temperatures and Arctic winds for 96 hours. The ice-fractured casks added a unique flavor to the finished Scotch.
The new Talisker Scotch was aged in ice-fractured whisky casks.
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On the nose, the Talisker Glacial Edge Aged 45 Years delivers the clear maritime aromas the brand is known for, alongside notes of seaweed, iodine, lime, smoke, and hints of dried fruit and vanilla. The palate is rich and full, boasting flavors of toffee, pepper, and sea salt. The finish is long and delivers notes of chili, salted caramel, and a touch more pepper, along with more smoke.
On the journey to the Canadian ice fields, Talisker was joined by Parley For the Oceans, and led by glacier scientist Alison Criscitiello, Ph.D. The team traveled across wild terrain and into ice caves, where Criscitiello helped them understand how the planet’s ecosystems are interconnected.
“From glacial ice to kelp forests, everything is interconnected and our world is changing faster than we know. Deep down, we all understand that we must rapidly transform how we create, think, and live together,” said Cyrill Gutsch, founder and CEO of Parley for the Oceans. “This limited-edition 45-Year-Old Whisky is an opportunity to tell the story of a fast-changing environment within a product shaped by time and nature, while supporting more of the climate research, activism and human connection that is urgently needed.”
Just 2,455 700 ml bottles of Talisker Glacial Edge Aged 45 Years Single Malt Scotch Whisky (49.8% ABV) are available at a price of $5,000.
In October, Buffalo Trace Distillery rolled out its oldest bottle of Eagle Rare as part of its 2023 Antique Collection. But less than one month later, the Kentucky-based whiskey makers are relegating that “oldest” to the past tense. The new Eagle Rare 25 is now the oldest bottle from the highly sought-after bourbon brand.
Generally, bourbon isn’t aged for 20-plus years. Even more than 15 years is pretty rare. “When crafting whiskey in conditions like those we experience in Kentucky, two reactions happen over time: more liquid is lost due to evaporation—also known as angel’s share—and extraction of flavors from the barrel becomes more intense, often leading older whiskeys to taste over-oaked, astringent, and dry,” says Buffalo Trace Distillery Master Distiller Harlen Wheatley.
Before creating this whiskey, Buffalo Trace conducted thousands of experiments to test a variety of factors that impact the whiskey’s aging and maturation, including barrel char levels, temperature, airflow, light exposure, barrel placement, and more. Eagle Rare 25 is the first release from Warehouse P, one the distillery’s two experimental warehouses. The warehouse was constructed to test if it was possible to favorably extend both the aging and maturation processes typical for American whiskey and bourbon.
Eagle Rare 25 Year Old bourbon is sold in special packaging.
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“We closely monitored Eagle Rare 25 throughout the aging process and discovered that the impact over time due to controlled, extended aging was optimally mature whiskey. By that, I mean whiskey that is uniquely smooth and complex with deep, mature flavors around every corner,” Wheatley says. “Eagle Rare 25 is unlike any other extra-aged bourbon on the market today. We are quite proud of this bourbon.”
On the nose, the whiskey offers aromas of cherry, oak, and dark chocolate. The palate balances vanilla, dark fruit, and butterscotch, followed by a long finish with notes of wood, baking spice, and black pepper.
“Around the globe, an eagle’s wings symbolize freedom and the opportunity to reach higher. It’s also a reminder for us at Buffalo Trace Distillery to never settle in our pursuit of crafting the perfect bourbon,” says Andrew Duncan, Global Brand Director at Buffalo Trace Distillery. “In service of that relentless pursuit, Eagle Rare 25 is the pinnacle of American whiskey to date from our Distillery, and our Eagle Rare brand is the perfect portfolio to showcase this barrier-breaking expression.”
Bottled at 101 proof, just 200 750-ml bottles of Eagle Rare 25 will be released. The bourbon carries a suggested retail price of $10,000 per bottle.
Whiskey is a family affair. Spend enough time listening to distillers tell their tales, and you’ll find that much of the Kentucky-bred industry stretches back generations. Parents pass the reins to their children, who pass them on to their children, and so on. Sometimes, that’s a very good thing, as is the case with , a whiskey three generations in the making.
Wild Turkey Generations is the first-ever collaboration from the Russell family (Jimmy, Eddie, and Bruce). Together, the trio possesses over 100 years of whiskey making knowledge. Jimmy started at the distillery back in 1954 and became master distillery in 1967. His son, Eddie–the youngest of Jimmy’s three children–followed suit in 1981, starting out as a rickhouse union worker and becoming master distiller in 2008. Bruce joined the distillery over a decade ago, recently graduating to associate blender.
A blend of four hand-selected whiskeys, this new bourbon features a bit of each family member’s personal preferences. Bruce likes bold bourbon flavors, which come through in the 12-year bourbon he selected for the blend. Eddie’s has a penchant for softer, honey and vanilla flavors typical of older bourbons, which can be tasted via his 15-year-old selection. Jimmy stayed true to his palate by picking a nine-year-old bourbon consistent with the classic Wild Turkey 101 profile. Together, the trio chose 14-year-old whiskey to act as the base.
The Russell family, who have been whiskey makers at Wild Turkey for three generations.
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“With Generations, we set out to make a whiskey that was truly a celebration of family and bold spirit,” says Bruce. “My dad always says we are more than the name on the bottle, and this was my first opportunity to bring my own point of view while also applying everything I’ve learned from him and my granddad. We love this whiskey and are so proud of the story it tells.”
The whiskey features Wild Turkey’s highest ever ABV, a whopping 60.4 percent, giving it another special designation—particularly in a lineup known for its alcohol content. Yet, it’s much softer and smoother than the usual high alcohol offerings. The bourbon offers aromas of oak, vanilla, and cherry, followed by floral and spice notes with hints of baked apple, toffee, and cloves. The palate delivers vanilla, caramel, and dark cherry, alongside flavors of pepper and aged oak.
“I’ve made some great whiskies throughout my career, and Generations is going in my hall of fame,” says Jimmy. “The experience of working with my son and grandson to create a blend that celebrates our family and tradition has been a highlight of my career.”
“Not only am I proud of the rich, intricate whiskey that we created, but I’m honored to have worked alongside my son for his first release as Associate Blender,” says Eddie. “Seeing his name etched into the bottle next to ours will forever bring me back to the memories we shared when creating this rare release.”
Just 5,000 bottles of Wild Turkey Generations will be made available. The suggested retail price is $450 per bottle, making it the brand’s most expensive whiskey yet.
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We’re officially through the major holidays, but winter still has some staying power and February 14th is fast approaching. If you ask us, Valentine’s Day is best enjoyed at home, cooking with your partner or ordering takeout, and enjoying some of the best red wines, all the while avoiding overpriced prix fixe dinners at restaurants. But, boy, are there plenty to choose among: sweet red wine, dry red wine, Italian red wine, Spanish red wine, cabernet sauvignon, merlot. The list goes on.
Red wines generally have a higher ABV (alcohol by volume) and are more full-bodied than white wines, making them a perfect complement to fire-side sipping, decadent meals, and savoring with gourmet chocolates. But there are also some lighter reds that feel just right ahead of spring.
That’s why our top pick for the best overall red wine to drink now is a supple gamay from the Beaujolais wine region in France clocks in under $30 and is a great pick for any Valentine’s Day celebrations.
“One of the 10 Cru Beaujolais, Saint-Amour (Saint Love) is made from the gamay grape, and is one of the lighter, prettier expressions to come from this region in the south of Burgundy,” says Dean Fuerth, beverage director of the Michelin-starred Sushi Nakazawa in New York, Washington D.C., and the soon-to-open location in LA. “The streets in this charming village are even decorated with hearts and Cupids.”
The Domaines des Billards pairs beautifully with a light fish, but remember this rule on pairing if you’re preparing a Valentine’s dinner at home: “The more fat you have on the plate, the more tannin you want in your wine,” says Jay James, master sommelier and president of Benchmark Wine Group.
Sweet red wine, like lambrusco, pairs beautifully with gouda on a charcuterie board; dry red wine, like a medium-bodied chianti, is versatile and a friendly pairing with pastas, pizzas, and meats; pinot noir has gentle acidity to balance fat and goes well with filet mignon; and the best cabernet sauvignon can be savored near a crackling fireplace to finish off the night.
Best Overall Red Wine: Domaine des Billards Saint-Amour 2021
Domaine des Billards Saint-Amour 2021
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is fun for Valentine’s Day and, in general, as a late-winter, early-spring red wine. Expect aromatics of cherry blossoms, rose petals, and tart raspberries, with a bright, vibrant palate, says Fuerth. He recommends serving it chilled and paired with a mild, delicate fish like hirame or shima aji.
Best Sweet Red Wine
Lambrusco, rosso dolce, red zinfandel, port, and sparkling red wine are among the most common types of sweet red wine. When it comes to Valentine’s Day, sweet red wine is often a good pairing with bookend courses: appetizers and dessert. We like moscato as it’s sweet, often bursting with notes of strawberries and raspberries. Your palate might also pick up on stone fruits like peach or nectarine, making it a match made in heaven with chocolate. Roscato is also a sweet red wine—from Lombardy, a northern region in Italy—that’s typified by having a palate of berries and a delicate fizz.
Forbidden Kiss Sweet Red Sparkling Wine
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If you’re looking for a sweet red (with a touch of fizz), is a great bottle for Valentine’s Day, says Brian Gelb, vice president of wine merchandising at Total Wine & More. Made in France via the ancestral method, it’s a modern take on a classic style: The carbonation comes from the natural fermentation of sugar. There’s no added carbonation or sugar. “This wine pairs brilliantly with a molten chocolate cake due to its natural sweetness, red fruit, and full-bodied sparkling style,” he says.
Quady Red Electra Moscato
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has a slight effervescence and is brimming with juicy cherry and pomegranate flavors. It’s a fun, sweet red wine to enjoy with chocolate or brownies. The moscato is made with orange and black muscat grapes that are naturally sweet and musky. This moscato could also be used to make a boozy sorbet for dessert. Pour it over a scoop or two of raspberry sorbet in a coupe glass.
Best Dry Red Wine
The opposite of sweet wines, dry red wine is light on residual sugars, usually less than 1 percent. (You can often find this intel on a wine’s “tech sheet” that details its tasting notes, origin, and alcohol content.) Chianti, sangiovese, and tempranillos are often the most dry reds, but pinot noirs, merlot, and cabernet sauvignons also fall in the category.
, as the name suggests, is a full-bodied, barrel-aged cab with a kiss of bourbon. The brand’s award-winning cabernet sauvignon is aged for two months in charred bourbon barrels, creating greater depth and complexity. You’ll find notes of caramel and warming spice that play well with the more traditional notes of plum. It’s the bottle to pair with smoked meats or decadent desserts.
Guigal Cote Rotie Brune et Blonde 2018
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Syrah from the Northern Rhone is bold and complex with a beguiling depth of flavor. Its rich aroma is redolent of dark fruits, spices, and earthiness, says Jason Hedges, beverage director at Laurent Tourondel Hospitality and author of The Seasonal Cocktail.
“These qualities make it a great companion to heartier dishes like cozy slow-cooked meals ideally enjoyed by the fireplace during the colder months,” he says.
He recommends something like a lamb shank with roasted carrots, parsnips, and potatoes and paired it with a delicious bottle of Cote Rotie.
“Cote Rotie is made from syrah and comes from the Northern Rhone region in France and is famous for its powerful and complex profile of dark fruits, smoked meat, earthiness, spice, and velvety texture,” he says. The flavors and texture of the wine harmonize with the savory and meaty flavors of the lamb shank and the earthy flavors of the roasted root vegetables.
Best Cheap Red Wine Under $25
You don’t have to spend a fortune on a good bottle of red wine. Some of the best red wines cost between $15 to $30, according to sommeliers. For example, merlots are often some of the best cheap red wines because their grapes aren’t too finicky, making them easier to harvest and keep costs down. They’re approachable, too, falling in the middle of the red wine spectrum in terms of sweetness. But you can find some reasonably priced pinot noirs, cabernet sauvignons, and red blends to keep on-hand for parties and host gifts, too.
La Crema Sonoma Coast Pinot Noir
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Do yourself a favor and keep a few bottles of La Crema Sonoma Coast Pinot Noir on your wine rack. This is a reliable cheap red wine to pair with weeknight meals. It’s supple and juicy, bursting with dark berries on the palate, and goes with just about anything you put on the table.
Conundrum Red Blend
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Chill Conundrum Red Blend ever so slightly (you want it in the 55- to 60-degree Fahrenheit range) before serving. Your palate will pick up some decadent notes of dark berries and chocolate. It’s a great cheap red wine to crack open and sip while snacking on hard cheese and prepping your Valentine’s Day dinner.
San Gregorio Single Vineyard Las Martas
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If you’re the type of person who’s bold enough to schedule a first date on Valentine’s Day, but don’t know what your date likes to drink, gravitate toward a Spanish garnacha, says Brian Gelb, vice president of wine merchandising at Total Wine & More, with bottles like this San Gregorio Las Martas consistently gets over 90 points for just $11).
“The wines are lush, full-bodied, with lots of bright fruit, but not overly oaked or tannic,” Gelb says. “Spanish garnacha is a crowd-pleaser and it pairs well with everything from steak to seafood.”
Best Semi-Sweet Red Wine
Don’t love a bone-dry red wine, but also don’t want something too sweet? Wines that have residual sugars somewhere between 3 to 5 percent are considered semi-sweet red wine, or sometimes even “off dry.” This can be a tricky category, because what one wine drinker considers just right may be too sweet for another, and sweetness levels can depend on the winemaker. (Grenache, for example, can fluctuate from dry to sweet.) Semi-sweet red wine varieties include malbec, merlot, and zinfandel.
Rabble Zinfandel
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You’ve just ordered Chinese takeout and are settling in for the night to watch a movie. Graband give you and your partner a big pour. It’s a fun one because it’s got some notes of cola and Asian spices, and it complements popular dishes like sweet and sour pork.
Linganore Steeplechase Red
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Linganore Steeplechase Red is an easy-on-the-wallet semi-sweet red wine that’s great for a few reasons. It works well as a mulled wine, as a light sipper for cheese and apps, and has a nice hint of cherry so you can also save it for dessert.
Best Italian Red Wine
Tuscany may be Italy’s most well-known wine region, but the country has 20 different regions and produces several hundred varieties of wine. There are countless covetable bottles of Italian red wine to try, from sparkling red lambruscos hailing from Emilia-Romagna to Tuscany’s beloved chianti classico to berry-forward nero d’Avola from Sicily.
Tasca D’almerita Regaleali Nero d’Avola
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Tasca D’almerita Regaleali Nero d’Avola from Sicily is silky and boasts ripe mulberry and cherry notes with a soft hint of vanilla. Grapes are harvested from a 1,500-acre estate with a dozen different soils that the winemaking family considers to be the “blessed hills of Regaleali.” Lucky for us, there’s a good number of nero d’Avola bottles in production so it’s not too hard to track down. It shines with cured meat, sausage, rabbit, and pasta.
Marenco Pineto Brachetto d’Acqui 2020
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Marenco Pineto Brachetto d’Acqui 2020 is a fun sparkling red wine for Valentine’s Day dessert, says John Cassanos, beverage director at Tre Rivali in Milwaukee, WI. “With low alcohol and sweet red fruit, it’s a perfect wine with chocolate, panna cotta, or coeur la crème.”
Best Spanish Red Wine
Your search for a great Spanish red wine will likely lead you to full-bodied, plummy, leathery reds from Rioja that easily pair with meats and cheeses. But if you can get your hands on a bottle made with bobal grapes (they’re widely planted in Spain, but wines are harder to find stateside), grab one and enjoy the rich berry and subtle chocolate notes.
Campo Viejo Reserva
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Ripe berries are the star of the show in Campo Viejo Reserva. But it has some surprises in store, too, like earthy tobacco notes and a long, subtly spicy finish. This is a Spanish red wine that can stand up nicely to Manchego cheese and roasted vegetables. For Valentine’s Day, pair with a juicy steak topped with blue cheese butter.
Paolo Bea San Valentino Rosso 2018
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“When you’re ready to impress with a romantic dinner at home, show off your Bolognese recipe (or wild boar ragu to take it up another level) with Paolo Bea San Valentino Umbria Rosso,” says Randall Middleton, sommelier at Esters Wine Shop & Bar in Santa Monica, CA.
The wine is a magical blend of spicy, herbaceous sangiovese and brooding, inky sagrantino that manages to coalesce into something both intensely powerful and playfully ethereal at the same time, Middleton says.
Best Cabernet Sauvignon
Cabernet sauvignon, or cabs, are one of the most popular red wines for fall and winter—and for good reason. They’re bold, pair nicely with meat dishes, and your palate will pick up on dark fruit and sometimes tobacco, pepper, or vanilla.
Jordan Cabernet Sauvignon
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Jordan Cabernet Sauvignon hits everything you want in a high-quality cab with flavors that include boysenberry, fig, dark chocolate, and familiar spices like clove and nutmeg. It’s a nice bottle to enjoy on Valentine’s Day. The 2018 vintage has a velvety richness with vanilla bean and hazelnut.
Bonanza Lot 6 Cabernet Sauvignon
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Big and bold with dark berry flavors and a kiss of dark chocolate, Bonanza Lot 6 Cabernet Sauvignon delivers on cabernet sauvignon’s promises. It’s smooth and has a nice price point for the category.
Woodward Canyon Artist Series Cabernet Sauvignon 2020
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Cabernet sauvignon and steak with a simple fruit-and-red-wine reduction sauce, such as juniper berry, is a perfect Valentine’s meal, says David Weitzenhoffer, sommelier and owner of Community Wine & Spirits in New York. One of his favorites for this time of year is Woodward Canyon Artist Series Cabernet Sauvignon 2020, an elegant cab from Washington state. When you lift it for a sip, your nose might pick up something sweet like crème brulée.
Best Dry Red Wine for Cooking
When it comes to selecting the best dry red wine for cooking, chefs follow this rule: Use the wine you’d pair with the recipe, says Melissa Smith, founder of Enotrias Elite Sommelier Services. Depending on how much the recipe requires, you might have to buy two bottles.
“Overall you want to stick with a wine that has low alcohol, minimal tannins, and expressive fruit,” she says.
Red wines have a lot of uses in cooking and baking (read: adding pinot noir to brownie batter).
Francis Coppola Diamond Collection Merlot
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Francis Coppola Diamond Collection Merlot is a plummy, fruit-forward merlot that can be used to marinate short ribs or make a fruit-forward demi-glace sauce to ladle over white meat or risotto. It would also be a decadent addition to a chocolate cake recipe.
Rodney Strong Sonoma County Cabernet Sauvignon
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Blackberry and cocoa notes in make it an ideal candidate for baking. But it’s also fantastic for braising vegetables or as an addition to a beef stew or French onion soup.
Best Light Red Wine
In general, light red wines are lighter in alcohol content, usually clocking in under 12.5 percent ABV. These varieties are usually lighter in color, have fewer tannins, and are higher in acidity. They’re the perfect sip for early fall or easing into the red wine category. Pinot noir, gamay, lambrusco, and grenache all fall under this category.
Lo-Fi Wine Gamay/Pinot Noir
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Lo-Fi Wine Gamay/Pinot Noir is a light, chillable red from Santa Barbara County with 12.5 percent ABV. With tart red berry flavors, it’s a dream pairing for cheese and charcuterie, pigs in a blanket, and Mediterranean takeout.
Elouan Pinot Noir
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Oregon’s cool climate yields some great pinot noirs. Elouan Pinot Noir is made with grapes from not one but three of the state’s wine-growing regions. It’s everything you want in a quality pinot noir: Fruit-forward tartness, a hint of spice (in this case, cloves), some earthiness, and it delivers a crowd-pleasing medium finish. On the palate, expect tart cherry and wild bramble flavors balanced with fresh-tilled earthy notes. It’s a versatile bottle to have on-hand.
Best Merlot
Merlot is one of the most popular red wines, with the grapes growing in some of the most famous wine regions like Bordeaux, Tuscany, Chile, Northern California, and Mexico’s Valle de Guadalupe. Merlots are medium- to full-body reds, and there’s a full range of flavors in each sip, ranging from rich, dark fruits to dried herbs to mocha and chocolate.
Apothic Merlot
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A budget find, Apothic Merlot is jammy with hints of boysenberries and blueberries. This plays well with just about anything on the table for Valentine’s Day, from stew to lasagna to beef stir-fry.
Emmolo Merlot
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Dark berry flavors mingle with earthy notes and leathery tannins in Emmolo Merlot. Pair it with a mushroom risotto, grilled sausage, or pork chops.
This maker starts with cabernet sauvignon and petite sirah grapes to make the blend. Alcohol is removed after the grapes are fermented, then an organic tea blend is added to give it a nice mouthfeel. The result is a layered non-alcoholic red blend that’s a bit spicy and smoky.
Non #7 Stewed Cherry & Coffee
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A dry lambrusco and sparkling shiraz inspired Non #7 Stewed Cherry & Coffee, which is fizzy and contains caffeine. If you pick up on coffee notes, you’ve nailed it. A cold brew coffee gives this non-alcoholic red wine its chocolate finish and adds tannins. Serve this up with dessert in lieu of an espresso martini.
Best Red Wine Regions
Not sure where to start when it comes to finding the best red wines of the season? Come winter, turn your attention to regions like Burgundy and the Rhône Valley in France, and Piedmont and Tuscany in Italy, where the vino isn’t too heavy and pairs exceptionally well with a variety of ingredients commonly found on fall menus, says Evan Vallee, advanced sommelier at Sandpiper Wood Fired Grill & Oysters in La Jolla Shores, CA.
“These regions generally have good quality across the board and increase your chances of finding something delicious at every price point,” he says.
For the Irish whiskey aficionado, few releases create as much heart-pounding excitement—and finger-clicking anxiety as they try to order one of the few bottles—as the annual Midleton Very Rare release. The brand, owned by Irish Distillers, simply makes great whiskey, most of which are limited-editions. The Midleton Very Rare Forêt de Tronçais is the latest jewel in the East Cork, Ireland-based brand’s crown. The whiskey is aged in French oak casks usually reserved for wine and Cognac.
Created by master distiller Kevin O’Gorman, Midleton Very Rare Forêt de Tronçais is the result of finishing the brand’s famous whiskey in T5 casks from the Tronçais forest. Located in Allier, France, the forest’s sessile oaks—whose ancient name in French, “tronce,” gave its name to the district—were planted by Louis XIV’s minister Jean-Baptiste Colbert to supply the French Navy back in the 17th century.
The Taransaud cooperage—which traces its lineage of coopers back to 1672—usually creates barrels for wine and Cognac houses. But this time, the T5 casks used for the Midleton Very Rare Forêt de Tronçais. The casks come from fine-grain wood that is seasoned in open air for five years before assemblage, and according to Taransaud, add intense flavor, aroma, and tannins.
O’Gorman created a bespoke blend of Midleton single grain pot still whiskeys matured over a decade in American bourbon barrels spanning from the 1980s to the 2000s that would bring out the intricacies of the cask. He then filled the T5 casks with this special blend, letting it mature for an additional three years.
“We may have created the pinnacle of Irish whiskey with Midleton Very Rare, but we are constantly driven by the desire to push boundaries and create something new,” says O’Gorman. “Midleton Very Rare Forêt de Tronçais represents our relentless pursuit of perfection and innovation while staying true to the unmistakable Midleton character and DNA, as we introduce some of the world’s finest oak to produce an outstanding and elegant Midleton expression.”
Bottled at 48% ABV, the first edition of Midleton Very Rare Forêt de Tronçais will be available in Ireland, the U.S., Northern Ireland, global travel retail, France, the UK, China, Hong Kong, and online for $5,000 USD per bottle.
