What&rsquo;s happening in wine and whiskey this week:
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
🍷 Portugal is known for its distinctive, affordable wines&mdash;here are some of the <a href="https://www.unicornauctions.com/unicorn-review/alentejo-wine-part-2">best bottles to try now</a> from the Alentejo region.
🥃 <a href="https://www.unicornauctions.com/unicorn-review/louis-xiii-cognac-cellar-master">We spoke to the Louis XIII cellar master</a> about how he creates this luxury cognac, and the future of high-end spirits in today&rsquo;s softening global spirits market.
<h3 dir="ltr">New Bottle Releases</h3>
TX Whiskey Vino de Naranja ($40)
This is the 15th release in Texas distillery TX Whiskey&rsquo;s Experimental Series. It&rsquo;s a blend of two whiskey components&mdash;five-year-old straight rye whiskey distilled at the Fort Worth facility, and bourbon that was finished in Vino de Naranja wine casks for three years. The final blend has notes of fruit, orange, vanilla, and caramel, and can be sipped neat or mixed into a cocktail.
Dos Maderas Origen Thailand ($83)
Dos Maderas is a brand that sources its rum from Guyana and Barbados and then ships it to Spain to age in sherry casks sourced from Jerez. This is the first release in the brand&rsquo;s Origen series, a Thai rum that spent 12 years aging there before coming to Spain and being finished in 80-year-old sherry casks. The result is a sweet rum with notes of tropical fruit and spice.&nbsp;
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
The Macallan Diamonds are Forever 55th Anniversary ($750)
If you&rsquo;re familiar with the Macallan&mdash;and most whisky drinkers are&mdash;you know that the distillery usually releases several special edition bottlings every year. You also know that virtually all of the whisky distilled there is matured in sherry-seasoned oak, either European or American or a combination of the two. These are usually very good and collectors tend to snap them snap them up. But every now and then, the distillery will release a single malt that deviates from the norm and incorporates a different type of barrel into the maturation mix. Such is the case with the new James Bond tie-in, Diamonds are Forever 55th Anniversary.
<img src="https://directus-11-4sui.onrender.com/assets/8109d001-4379-41cd-ad1e-057e95f3eeba.jpg?width=1200&amp;height=675" alt="Photo Credit the Macallan"> 
What separates this 18-year-old whisky from other expressions is that, in a first for the distillery, the Macallan has used two special types of casks to mature the whisky&mdash;red wine and hybrid European/American oak made from staves of each type of wood (the other casks used are the usual sherry-seasoned oak). What this means is that, in addition to this whisky being a special, expensive limited release, it actually tastes pretty different from your usual Macallan.
There are no cask finishes here; instead, each component was fully matured in the different casks before being blended together. The red wine component has imbued the whisky with nice red berry and ripe fruit notes, which work well with the classic Macallan sherry-soaked raisin, spice, and fig flavors. Obviously, the whisky makers didn&rsquo;t know how they would use these red wine casks when they filled them nearly two decades ago, but they serve their purpose very well in this expression.
And then there&rsquo;s the James Bond part of this whisky. It was distilled in 2007 (get it? 007), and while Bond is best known for drinking martinis that are shaken (and not stirred), he certainly enjoyed his wine and whisky as well. Whether or not you&rsquo;re a fan of this famous screen spy or not, give this new whisky a try&mdash;particularly if you are a well versed in the whisky world of the Macallan. Something like this doesn&rsquo;t come around from this Speyside distillery that often, but it&rsquo;s a welcome addition to the ever-growing portfolio when it does.
<h3 dir="ltr">Unicorn Wine Pick of the Week</h3>
Super Red Wine Selections for Super Bowl Sunday
It&rsquo;s Super Bowl Week!&nbsp;Inspired, if that is the word, by the Bad Bunny brouhaha, I&rsquo;m going to recommend three wines from two countries&mdash;a filial pair from the U.S. of A., and one from a Spanish language country, otherwise known as Spain.
But first things first. Let us agree that Super Bowl wines need not be epic, complex, or contemplative. It just needs to be satisfying, delicious, and, to some extent, palate-cleansing, capable of washing down whatever chicken wing/Frito pie/sloppy joe/pizza puck you have in front of you for the Big Game.
California Zinfandel hits those notes. At its best, it's one of the most cheerful reds out there, with rustic red berry flavors and a jovial, sappy disposition. Check out a wine from the Petersons&mdash;father and son Joel Peterson and Morgan Twain-Peterson. Joel, you may recall, founded Ravenswood, one of the most iconic brands of the '80 and '90s. Peterson sold Ravenswood in 2001 and, about a decade later, founded Once &amp; Future.
He also inspired his son Morgan to pursue his own old vine wine journey. With Chris Cottrell, Morgan founded Bedrock Wine Company and together they&rsquo;ve devoted their production to heritage vineyards, an affinity he shares with his father.
Super Bowl Libations, American Edition
Bedrock&rsquo;s 2023 Old Vine California Zin ($25) combines fruit from old vineyards in Sonoma County, Lodi, and Contra Costa County, and is luscious, red fruited and supple, with a whiff of leafy bramble and a hint of cinnamon to lend a bit of complexity.
Once &amp; Future has several options but look for something from Sonoma, like the 2023 Dry Creek Valley Zin from Teldeschi Vineyard Frank&rsquo;s Block ($55), an old vine repository farmed by the Teldeschi family for 75 years. Peterson&rsquo;s Teldeschi bottling comes from the low-yielding Frank&rsquo;s Block, with additions of Carignane and Alicante Bouschet, with bright flavors of sun-kissed berries, and a rustic, old fashioned grip.
Super Bowl Libations, Spanish Language Edition
<img src="https://directus-11-4sui.onrender.com/assets/7592cfd2-a845-41b8-a91d-5d7fdd1820a7.jpg?width=1200&amp;height=675" alt="Raul Perez">
Raul Perez is one of the leading lights of what&rsquo;s been called the New Spain, injecting life into an ancient and often overlooked region (Bierzo), and in reviving the reputation for the light and vibrant Mencia variety. The 2022 Bierzo St. Jacques ($25) is Mencia dominant, but includes Bastardo, Garnacha Tintorara (Alicante Bouschet), and even white grapes for a spicy, crunchy, lips-macking red.&nbsp; You do not have to speak Spanish to enjoy this wine, just as you do not have to speak Spanish to enjoy the Super Bowl Halftime Show.

The Week in Wine and Whiskey: February 6

What&rsquo;s happening in wine and whiskey this week:
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
🍷 Portugal is known for its distinctive, affordable wines, but the underrated Alentejo region is due for its <a href="https://www.unicornauctions.com/unicorn-review/alentejo-portugal-wine">moment in the spotlight</a>.
🥃&nbsp;<a href="https://www.unicornauctions.com/unicorn-review/marcella-mckenna-kentucky-bourbon">Who was Marcella McKenna</a>? Turns out this trailblazing woman played an important role in the history of the McKenna whiskey brand, and Kentucky bourbon.
<h3 dir="ltr">New Bottle Releases</h3>
Port Charlotte 18 ($200)
This is the oldest expression in Bruichladdich&rsquo;s heavily peated Port Charlotte range. It was matured in a variety of cask types, including sherry, bourbon, red wine, and virgin oak, before being bottled at more than 52 percent ABV. Even if you think you don&rsquo;t like smoky single malt scotch, give this one a try&mdash;it has layers of complexity that go way beyond the smoke.
Hogo Monsta ($55)
This unique rum is not meant for sipping&mdash;it&rsquo;s meant to be used very sparingly to add a little bit of flavor to a cocktail. That&rsquo;s because it has a really high amount of aromatic compounds, way more than any other rum on the market, which contributes to the &ldquo;hogo&rdquo; flavor (funky, intense) that some Jamaican rum is famous for. This rum, however, is from Barbados and comes courtesy of Planteray, a brand owned by French company Maison Ferrand.
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
Woodford Reserve Double Double Oaked ($200)
The name of this bourbon can cause a bit of confusion for some. It kind of sounds like this Woodford release is a double-double-barreled bourbon, but that&rsquo;s not the case. Instead, this is a version of the distillery&rsquo;s Double Oaked bourbon that spends twice as long in a secondary set of casks than the original&mdash;two years instead of one, after initially aging for five to seven years. Last year it joined the lineup as a member of the core portfolio, and that&rsquo;s a very good thing.
<img src="https://directus-11-4sui.onrender.com/assets/f86ef8ac-95ac-487c-96eb-73b78713f7f8.jpg?width=1200&amp;height=675" alt="Woodford Double Double Oaked 2026">
Double Double Oaked was originally part of the Woodford Distillery Series, but that changed when it decided to add the whiskey to the core lineup and release it nationally&mdash;albeit, still in limited numbers. It was just re-released, and whiskey drinkers should take note. Double barreling a bourbon in a new set of American oak casks has become a relatively common practice, with many different brands and distilleries doing this to increase intensity of flavor and augment notes of oak, spice, and vanilla. That is certainly the case here with this lengthy secondary maturation, which has resulted in a fantastic bourbon (90.4 proof just like regular Woodford)&nbsp; that is, it should be said, pretty expensive at $200. Still, if you like your bourbon bold and expressive, this is a great new bottle to try.
<h3 dir="ltr">Unicorn Wine Pick of the Week</h3>
Tenuta San Leonardo 2020 San Leonardo Red Blend, Vignetti della Dolomiti IGT ($125)
It&rsquo;s good to remember that wines built to age are built in cellars all over the world, not just in the better known places where their reputation precedes them.
In Northern Italy, for example, Barolos, Barbarescos, and Gattinaras tend to hog the spotlight, but there are splendid ageable wines made all throughout the country&rsquo;s northern climes. East of Milan, in the subalpine valleys north of Verona, the conditions are ideal for red varieties, with unique atmospheric patterns, dramatic diurnal shifts, and long grape maturation periods conducive to a long cellar life.
That&rsquo;s certainly the case with this week&rsquo;s wine, the prestigious San Leonardo red blend from the the Guerreri Gonzaga family. Viticulture has been practiced here, in the shadow of the Dolomites, since 1724, and the estate has been a modern player in prestigious red wines for more than a century.
<img src="https://directus-11-4sui.onrender.com/assets/131b4a1c-1235-410e-90c9-41e7478a44b9.jpg?width=1200&amp;height=675" alt="San Leonardo">
It is a spectacular site, set in an alpine valley surrounded by foothills, such that the property is influenced by Alpine and Mediterranean climate patterns&mdash;even breezes off Lake Garda, to the south and west, keep the region temperate in winter and cooler in summer.
The family turned the estate over to Bordeaux varieties in the 19th century, planting Cabernet Sauvignon, Merlot, and Carmenere, a variety that had been a mystery until somewhat recently. The Carmenere is unusual in the region and yields an especially unique wine, giving off a textbook leafy, peppery note with the kind of polish that 24 months in oak will allow for.
The wine is as mouthwatering as it is deep. Its savory aromas give way to a flavors of lean red berry fruit, and a texture that feels firm and posh, emphasizing fruit skin and firm tannins with the stuff to age 20 years or more. Unique, to be sure, enough to earn Tre Bicchieri honors from Gambero Rosso no less than 25 times since 1993.

The Week in Wine and Whiskey: January 30

Years ago I was working on a project about Kentucky bourbon history, and I happened to stumble across two very unusual sentences in the course of my research: &ldquo;Miss Marcella McKenna took an active part in the operations of the McKenna distillery from 1933 until the plant was sold in 1941. Since that time she has been associated in the Radio Industry.&rdquo; The passage was found on page 1854 of A sesqui-centennial history of Kentucky, published in 1945, which details the economic history of the Commonwealth of Kentucky up until that point.
This came at the end of a few paragraphs about Stafford E. McKenna, who ran his family-owned Henry McKenna Distillery until his death in 1935. I became obsessed with learning more about Marcella McKenna, who had clearly made enough of an impact on her family business to warrant a mention.
Unfortunately, women who work in male-dominated industries often are dismissed as a footnote. Intent on making sure Marcella McKenna would not suffer this same fate, I requested her archives from the University of Kentucky Library and set to work reading through some 9000 pages to learn more. I never discovered exactly what happened to her after she left the family business, but the papers painted perhaps the most clear picture I&rsquo;ve ever gotten about how distillery business was conducted during Prohibition, as well as the integral role women played in Kentucky&rsquo;s distilling history.
<h3 dir="ltr">The Founding of the McKenna Brand</h3>
Marcella McKenna&rsquo;s father, Stafford, inherited the business along with his two brothers in 1893. According to <a href="https://bourbonveach.com/2020/06/01/brand-history-henry-mckenna/">bourbon historian Michael Veach</a>, the brand was created by Irish immigrant Henry McKenna after emigrating to Kentucky in 1838. &ldquo;McKenna owned a flour mill in Fairfield, Kentucky,&rdquo; wrote Veach. &ldquo;In 1855 he started&hellip; a small distillery making less than a barrel a day, and it is said McKenna placed an emphasis on quality over quantity in making whiskey.&rdquo;&nbsp;
The brand continued to grow and stayed in the family during Prohibition. Stafford and James McKenna reopened the distillery after Repeal, and Pappy Van Winkle was briefly their vice president of sales while they were getting back on their feet. Today, Heaven Hill owns the <a href="https://heavenhilldistillery.com/henry-mckenna-single-barrel.php">Henry McKenna</a> brand.
<h3 dir="ltr">Important Women to the McKenna Brand</h3>
The Marcella McKenna Distillery Collection shows that Stafford&rsquo;s wife and Marcella&rsquo;s mother, Mary, was a full partner in the business prior to Prohibition&mdash;so the records actually show two women involved with the family business. A deposition for the United States Patent Office dated December 31, 1934 outlines the history of the brand, including its ownership structure, twice naming Marcella&rsquo;s mother as a full owner/partner in the family business. In the 1933 reincorporation papers after Repeal, Mary McKenna was still a full owner and partner in the brand, presumably until her death in 1937.
The Marcella McKenna papers also show that she was deeply involved in the business of running the McKenna Distillery and brand. There are letters addressed to various stockholders and business interests, as well as letters to her from Stitzel-Weller and James B. Beam Distilling. In one letter to stockholders dated September 20, 1941, Marcella is appointed as proxy to handle the distillery&rsquo;s business, which would go on to create the McKenna Liquidation Company which was tasked with dissolving all the assets of the McKenna Distilling Company. Records show that Julian P. Van Winkle was the majority shareholder with 2240 shares.
Marcella McKenna primarily handled the liquidation of the family business, as evidenced by letters she wrote and received from creditors like cork manufacturers, government filings, and shareholder letters denoting she was personally spot-checking warehouses for inventory. There was even a somewhat cheeky letter between attorneys during the liquidation stating that if one attorney was not satisfied with the files sent, Marcella would &ldquo;ransack&rdquo; the office.
<h3 dir="ltr">The Evolution of Prohibition-Era Business Practices</h3>
There is an interesting exchange between Julian P. Van Winkle and Marcella McKenna in which they were trying to find documented proof that Stitzel-Weller&rsquo;s predecessor, A. Ph. Stitzel, did not actually own the McKenna brand during Prohibition, but rather was a contracted distributor. This was important during liquidation because the person selling the brand and its assets&mdash;Marcella&mdash;needed to be able to prove she actually owned them.
During Prohibition, only eight licenses to sell medicinal whiskey were allotted by the government, and just six companies applied for and received the permits&mdash;American Medicinal Spirits (which later became National Distillers), Schenley Distilleries, James Thompson and Brother (which later became Glenmore Distillery), Frankfort Distillery (which was owned by Paul Jones, who also founded and owned Four Roses), Brown-Forman, and A. Ph. Stitzel Distillery (which later became Stitzel-Weller).
There has been some confusion in the modern era about how brands like McKenna continued to be sold during Prohibition if only six companies were allowed to operate, but the McKenna papers provide some insight. When Prohibition began, there were no substantial rules in place to govern how exactly medicinal spirits would be produced and sold. For at least the first few years, existing beverage alcohol businesses had to apply for permits to sell their spirits as medicinal spirits with a requirement to file for permission for each sale. It also appears that each pharmacy had to file similar paperwork to receive a shipment. As you can imagine, that would have created a massive paperwork requirement for distilleries, pharmacies, and regulating bodies, so the warehouse consolidation act, which came a few years into Prohibition, was meant to streamline that process.&nbsp;
The Marcella McKenna papers give us a glimpse of just how much paperwork was involved in this ill-fated scheme&mdash;train manifests, drugstore order forms, druggist permits, tax liability relief forms, affidavits of theft, transfer forms between distilleries, and more. Once warehouse consolidation took place about halfway through Prohibition, beverage alcohol businesses could sell their remaining stocks and franchise naming rights to sell their brands as medicinal whiskey to a central location, paying a fee for bottling and distribution. Original brands were never allowed to distill, however, and only one &ldquo;distiller&rsquo;s holiday&rdquo; was permitted during Prohibition for those six license holders to distill additional whiskey to replenish their medicinal stocks.
<h3 dir="ltr">Winding Down The Family Business After Prohibition</h3>
The McKenna Distilling Company briefly returned to distilling after Prohibition ended, but by 1941 Marcella would consolidate the family business. During this time, the attorneys handling the legal side of the consolidation demanded proof that Stitzel-Weller did not, in fact, own the rights to the McKenna brand that its predecessor had sold throughout Prohibition.
After several letters back and forth between Marcella McKenna and Julian P. Van Winkle, a letter dated May 17, 1928 seems to have finally been discovered by Van Winkle showing plainly that the McKenna brand was free to do business with other entities&mdash;interestingly naming W.L. Weller, which the proprietors had also been involved with prior to the A. Ph. Stitzel Distillery (much like today, businesses back then would often re-incorporate with the same owners in different positions for various reasons).
After poring over these 9000 pages, what stood out most to me were the details about how the beverage alcohol industry operated during Prohibition, and documented proof that women played an integral role in the operations of these businesses. I&rsquo;ve never heard Marcella McKenna&rsquo;s name mentioned before during discussions about Kentucky bourbon history, or even McKenna brand history. It was a chance occurrence that I happened to uncover this reference while searching for something else. I am convinced that there are other women involved in the history of Kentucky bourbon whose stories have yet to be uncovered.

Who Was Marcella McKenna? Turns Out, She Played an Important Role in the History of Kentucky Bourbon

What&rsquo;s happening in wine and whiskey this week:
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
🍷 When it comes to wine, New Zealand might be best known for its Sauvignon Blanc. But there's a lot more going on, <a href="https://www.unicornauctions.com/unicorn-review/new-zealand-wine">particularly on the North Island</a>.
🥃 The Isle of Skye is a rugged island off the coast of Scotland that is home to some fantastic whisky distilleries. <a href="https://www.unicornauctions.com/unicorn-review/isle-of-skye-whisky-distilleries">Here's a guide</a> to how to navigate visiting them all, including one on the neighboring Isle of Raasay.
<h3 dir="ltr">New Bottle Releases</h3>
New Riff Balboa Rye ($60)
If you&rsquo;re going to get one rye whiskey for your home bar, consider this excellent bottle from Kentucky distillery New Riff. It&rsquo;s made from a mashbill of 95 percent heirloom Balboa rye and five percent malted rye. That makes for a tasty and complex bottled-in-bond, 100-proof whiskey with big notes of spice and fruit that is perfect for sipping or mixing.
High West Cask Strength Bourbon ($70)
This is a new release from Utah&rsquo;s High West, a blend of bourbons bottled at cask strength of 117 proof. The blend consists of several straight bourbons distilled in Kentucky and Indiana aged between six and 20 years. Each has a unique mashbill, including one that is made from 60% corn and 40% malted barley and one that is made from 60% corn and 40% rye.
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
Lock Stock &amp; Barrel 25 ($1,000)
How much would you be willing to pay for a Canadian rye whisky aged for a full quarter century? Lock Stock &amp; Barrel, a brand owned by Cooper Spirits Co., is hoping that you won&rsquo;t blink at spending a thousand bucks, and potentially more than that on the secondary market. The thing is, it just might be worth it.
<img src="https://directus-11-4sui.onrender.com/assets/cfebc8d1-0f6a-41b5-9d79-2ef51b6e6e01.jpg?width=1200&amp;height=675" alt="Lock Stock Rye"> 
The whisky was distilled at Alberta Distillers in Calgary, where so much Canadian rye bottled by other brands is (we&rsquo;re looking at you, WhistlePig). There&rsquo;s a good reason for that&mdash;the distillery makes really good rye, and the climate in Alberta means that it can be aged for a long time without getting really overly oaky as it would down south here in America. This is the oldest age statement to date from LSB, and indeed it seems to be the oldest rye whiskey (actually, whisky) on the market at the moment. It was fermented with koji, according to the brand, and distilled from a mashbill of 100 percent rye in 1999 on copper pot stills before being aged in barrels for a quarter century. It was bottled without chill filtration at 111 proof.
And it&rsquo;s a really good rye, with deep notes of dark berry, caramel, vanilla custard, black pepper, baking spice, and cherry syrup. The higher proof provides some heat, and helps to bring all the flavors together as you sip. At that high price, this is clearly intended to be a sipper&hellip; but if you feel like breaking some rules, go ahead and make a Manhattan with it&mdash;after all, you bought it, you should enjoy it any way you want (and this is a really good way, I can vouch for it).
There are just 250 bottles available, but this seems to be a bit of a sleeper whisky. If you find one in the wild and have a grand burning a hole in your pocket, go ahead and buy it. 
<h3 dir="ltr">Unicorn Wine Pick of the Week</h3>
For this week&rsquo;s selections, we&rsquo;re going to go Old School Chardonnay. Thomas Fogarty Winery and Talley Vineyards have both been around for quite a while&mdash;Fogarty started his winery in 1981, Talley Vineyards was founded by Don Talley in 1982. Both are family wineries well into their second generation, with legacies that have stayed modern while outlasting modish trends. Both are devoted to cool climate Chardonnay, and both still make wines that reward cellar time.
Dr. Fogarty founded his winery after a career as a surgeon and medical technician, perfecting a catheter that became a universal tool in vascular surgery. The Fogarty brand has been a stalwart of Santa Cruz family wineries, now run by the second generation. Fogarty&rsquo;s son, Thomas Jr., had the good sense to promote his talented winemaker, Nathan Kandler, to general manager, and he has deftly stewarded this brand&rsquo;s traditional approaches into the present day. Few Santa Cruz wineries cast a wider net than Fogarty&mdash;Kandler draws from vineyards up and down this coastal range to make a suite of singular vineyard designate reds and whites.
Thomas Fogarty 2023 Santa Cruz Mountain Langley Hill Vineyard Chardonnay ($85)
Kandler&rsquo;s Chardonnays get ever more refined and meticulous&mdash;this wine fits the bill, from a 5.25 acre vineyard high above the San Francisco Bay at 2,000 foot elevation. Lifted and bright, it has a lemon blossom scent that deepens to lemon curd and golden apple with air. The flavors seem rich at the outset only to firm up as it travels along the palate, with notes of beeswax, honeyed citrus, and a penetrating acidity to counterbalance any impression of weight.
<img src="https://directus-11-4sui.onrender.com/assets/4019ce74-fb86-4876-92a8-b458db7f444b.jpg?width=1200&amp;height=675" alt="Fogerty Charonnay">
Talley Vineyards 2022 Oliver&rsquo;s Vineyard Edna Valley Chardonnay ($60)
Oliver&rsquo;s Vineyard was the Talleys first grape planting in the Edna Valley, a cool site planted in 1991 (it&rsquo;s named for the family&rsquo;s patriarch who founded their farm in 1948). Modestly weighty and satisfying, this Chardonnay leads with scents of caramelly lees and lemon curd, and an interesting herbal note frames a sweetcorn sweetness. The flavors are generous, with a caramelly note from oak. And the fruit is all rich citrus, broad but with a linear frame and the acidity Edna Valley is known for, which will contribute to the wine&rsquo;s longevity.

The Week in Wine and Whiskey: January 23

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Scotland&rsquo;s Isle of Skye is known for its jagged Cuillin mountains, dramatic sea cliffs, and winding single‑track roads, but it&rsquo;s also home to a growing whisky story. For nearly two centuries, Talisker stood alone as the island&rsquo;s distilling icon. In recent years, though, some new distilleries have joined the scene. Two of the most prominent are Torabhaig, which brings youthful energy and ambition to whisky making, while just a short ferry ride away the Isle of Raasay Distillery, has helped revive its namesake island with jobs, tourism, and a striking architectural presence. Together, the three make for a journey that&rsquo;s as much about landscape and community as it is about what&rsquo;s in the glass.
It&rsquo;s worth noting that Skye and Raasay are extremely popular destinations. Hotels, restaurants, and distillery tours book up quickly in high season, and hours are greatly reduced in the off season. This isn&rsquo;t a trip to plan at the last minute&mdash;advance reservations make the difference between a seamless journey and a scramble.
On a recent family trip to Skye, what struck me most was how each stop felt distinct. Torabhaig&rsquo;s restored property spoke of tradition meeting modern ambition. Talisker, with its redesigned visitor experience and restaurant collaboration, leaned into its rugged reputation while offering a polished welcome. And Raasay, with its panoramic stillhouse views and creative cocktail bar, felt like a glimpse of the future&mdash;a distillery shaping not just whisky but the life of the island itself.
<h2 dir="ltr"><a href="https://torabhaig.com">Torabhaig Distillery</a>&nbsp;</h2>
Arriving at Torabhaig felt like stepping into a story still being written. Housed in a restored 19th‑century farm on Skye&rsquo;s Sleat peninsula, the distillery is only the second legal whisky maker on the island, yet it already feels rooted in place. Rain was falling the afternoon I visited with my parents, and we ducked into the caf&eacute; for tea after our tour&mdash;a cozy pause that underscored how intimate the site feels compared to Scotland&rsquo;s marquee distilleries.
The tour itself revealed how Torabhaig blends tradition with ambition: wooden washbacks, copper stills, and a team trained from scratch, all working toward a house style they call &ldquo;well‑tempered peat.&rdquo; It&rsquo;s a phrase that captures the balance here&mdash;smoke and brine shaped by Skye&rsquo;s rugged coast, but refined enough to feel elegant rather than overpowering.
Notable releases:
<ul>
<li dir="ltr" aria-level="1">
Allt Gleann&mdash;bright, smoky, and briny, showing the youthful energy of the distillery&rsquo;s early years.
</li>
<li dir="ltr" aria-level="1">
Cnoc Na M&ograve;ine&mdash;the first Torabhaig release to use sherry casks, adding layers of orange peel, cedar, and gentle spice to the peat.
</li>
<li dir="ltr" aria-level="1">
Sound of Sleat&mdash;the fourth and most recent release in the Legacy Series, with maritime salinity, citrus brightness, and a bonfire smokiness.
</li>
</ul>
<h2 dir="ltr"><a href="https://www.malts.com/en-gb/distilleries/talisker">Talisker Distillery</a>&nbsp;</h2>
Getting to Talisker can test the nerves of anyone not used to Skye&rsquo;s narrow roads. At points the drive is single‑track, with no shoulders, and patience is required when meeting oncoming cars. We learned quickly that planning ahead is essential&mdash;there are very few car rental agencies on the island, and ours didn&rsquo;t have the car ready at the reserved time, leaving us scrambling to make our morning tour. Still, seeing Talisker was worth every bit of the effort.
Talisker sits on the shores of Loch Harport in Carbost, framed by the Cuillin Hills. Founded in 1830, it&rsquo;s the island&rsquo;s oldest working distillery,and its whiskies are inseparable from the maritime landscape&mdash;peaty, peppery, and briny. The visitor experience was redesigned in 2022 earning recognition as a Five Star Attraction by <a href="https://www.visitscotland.com">VisitScotland</a> and drawing praise for its storytelling and <a href="https://www.scottishdesignawards.com/2023/experiential-design/talisker-distillery/">design</a>. After the tour, we lingered at the <a href="https://talisker.threechimneys.co.uk">Three Chimneys at Talisker</a> restaurant, a collaboration that brings whisky into the kitchen. Dishes here lean on Skye&rsquo;s land and sea&mdash;fresh seafood, local meats, and cheeses&mdash;with whisky woven into sauces and pairings. The window-filled space and patio looks dramatically onto the loch.
Notable releases:
<ul>
<li dir="ltr" aria-level="1">
Talisker 10 Year Old&mdash;the classic house style, with peppery smoke and maritime salinity that defines the distillery.
</li>
<li dir="ltr" aria-level="1">
Talisker Storm&mdash;a bolder, more tempestuous dram, amplifying the brine and smoke for a wilder edge.
</li>
<li dir="ltr" aria-level="1">
Talisker Molten Seas (Special Releases 2025)&mdash;finished in American oak toasted by volcanic rock, it channels Skye&rsquo;s fire and water with sweet smoke, salt‑sprayed spice, and a peppery finish that lingers like embers.
</li>
</ul>
<h2 dir="ltr"><a href="https://raasaydistillery.com">Isle of Raasay Hebridean Distillers&nbsp;</a></h2>
The ferry to Raasay is short, but it sets the tone&mdash;a quiet, scenic ride that feels like part of the adventure. We drove straight from Talisker to the terminal, and by the time we stepped off the boat, the mood had shifted. The island is compact and striking, with winding roads, dramatic coastline, and a sense of calm that invites you to slow down. From the stillhouse, the view is extraordinary&mdash;copper stills gleaming in the foreground, with the sea and mountains framed through wide windows. It&rsquo;s one of the most visually memorable distillery settings I&rsquo;ve ever visited.
Raasay Distillery opened in 2017 and has become a kind of revival engine for the island. It now employs around 40 people&mdash;some locals, others drawn from as far as Korea&mdash;and has helped reverse population decline by offering long‑term careers in whisky and hospitality. The building itself is a reimagined 19th‑century Victorian hotel, now home to the distillery, visitor center, and boutique accommodations. There&rsquo;s also a cocktail bar that overlooks the water, where the drinks lean creative and seasonal, often incorporating Raasay&rsquo;s own gin and whisky.
Notable releases:
<ul>
<li dir="ltr" aria-level="1">
The Draam&mdash;lightly peated and layered with dark fruit, this flagship single malt blends six cask types for a dram that&rsquo;s elegant and smoky.
</li>
<li dir="ltr" aria-level="1">
D&ugrave;n Cana (Sherry Quarter Cask)&mdash;matured in rye and sherry casks, it&rsquo;s rich with raisings, vanilla, and sea salt, finishing with a touch of wood smoke.
</li>
</ul>

A Guide to the Whisky Distilleries of Scotland's Isle of Skye

What&rsquo;s happening in wine and whiskey this week:
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
🍷 New York&rsquo;s Finger Lakes wine region is one to watch. <a href="https://www.unicornauctions.com/unicorn-review/new-york-finger-lakes-wine">Find out more about the region and some of its best producers</a>.
🥃 Woodford Reserve master distiller Elizabeth McCall is focused on maintaining tradition and encouraging innovation. We spoke to her to find out <a href="https://www.unicornauctions.com/unicorn-review/woodford-reserve-elizabeth-mccall">more about her vision for the distillery</a>.
<h3 dir="ltr">New Bottle Releases</h3>
Penelope Beaufain Four Grain Bourbon ($45)
MGP-owned Penelope Bourbon just released this new four-grain expression in collaboration with home furnishing brand Serena &amp; Lily. While Penelope uses a four-grain mashbill for other expressions, this 84-proof release is said to have been custom blended by master blender and cofounder Danny Polise. It comes in a bottle with a floral motif from a home on Beaufain Street in Charleston, the hometown of Serena &amp; Lily.
Woodford Reserve Double Double Oaked ($200)
Double Double Oaked is a version of Woodford&rsquo;s classic Double Oaked that spends an additional year in a secondary set of new charred oak barrels&mdash;hence, the name. This whiskey was formerly part of the Distillery Series, but made its debut as a limited-edition core portfolio offering last year. It&rsquo;s now back for 2026, but act fast because supplies are limited.
Elijah Craig Barrel Proof Rye A126
Last September, Heaven Hill&rsquo;s Elijah Craig whiskey brand introduced its first batch of Barrel Proof Rye, building on the tradition of its Barrel Proof Bourbon. That whiskey was fantastic, a 108-proof rye aged for more than 12 years. The second batch, and the first of 2026, is also great&mdash;it&rsquo;s aged for just under 12 years and bottled at just a hair over 120 proof. That means it&rsquo;s packed with flavor but does not overpower your palate as you sip.
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
Russell&rsquo;s Reserve Single Rickhouse 2025 &ndash; Camp Nelson E
This whiskey came out in the fall, but it&rsquo;s worth covering even after we&rsquo;ve entered the new year because it&rsquo;s just that good. Russell&rsquo;s Reserve is the smaller batch label produced at the Wild Turkey Distillery, and it&rsquo;s arguably one of the best bargains in the bourbon world&mdash;it has one of the few truly high quality 10-year-old bourbons you can find for about 40 bucks in its portfolio.
<img src="https://directus-11-4sui.onrender.com/assets/a2d9c96d-f4e6-482a-a787-301c47727315.png?width=1200&amp;height=675" alt="Rr Single Rickhouse">
The Single Rickhouse series was created to explore the concept of terroir in whiskey based on maturation location, something we recently covered in this&nbsp;<a href="https://www.unicornauctions.com/unicorn-review/whiskey-warehouse-terroir">piece</a> about how different distilleries tackle the concept. Camp Nelson E is the fifth Single Rickhouse release, and according to the brand this whiskey was aged in an entirely different maturation environment than previous releases, all of which come from Wild Turkey&rsquo;s Camp Nelson warehouse campus. Camp Nelson E was built in 1946, and it&rsquo;s said to be located closer to the river than others on the site with more consistent shade throughout the year.
Master distiller Eddie Russell selected barrels from the fifth floor of this seven-story rickhouse for this release, high enough for things get hot but not as extreme as the very top level. The whiskey was bottled at 128 proof, which gives it the honor of being the highest proof Russell&rsquo;s Reserve expression to date. That&rsquo;s pretty strong, but the flavor and complexity still shine through despite the elevated ABV. There are rich notes of oak, vanilla, custard, maple, and cherry syrup on the palate, along with a healthy dollop of spice and some hot mulled cider on the finish.
If you have a chance to try this in a side-by-side tasting with the previous Single Rickhouse releases, do so&mdash;it will either make you a believer in the concept of warehouse terroir, or perhaps lead you to conclude that it&rsquo;s all nonsense. Whatever the case, you won&rsquo;t be disappointed with the quality of this fantastic bourbon.
<h3 dir="ltr">Unicorn Wine Pick of the Week</h3>
These two wines, also part of my project devoted to cool-climate, far-west vineyard sources from California fruit, couldn&rsquo;t be more different. But they share an ocean view roughly 80 miles from each other, and the Pacific definitely contributes to their character.
Sandhi Sta. Rita Hills Romance Chardonnay ($90)
Sashi Moorman makes this wine, drawn from a recent addition (2015) to the Domaine de la C&ocirc;te suite of vineyards (it&rsquo;s one of the westernmost Chardonnay vineyards in the south Central Coast). It&rsquo;s found just outside of Lompoc, in the western Sta. Rita Hills, where those vines are exposed to relentless ocean breezes, creating conditions for fruit purity and flavor intensity, and the salt air doubtless provides its own unique mineral fingerprint, as does the extended lees contact. Crisp and toasty at once, this leads with a toasty suite of golden fruit flavors, apple, and pear. The palate is pleasingly warm with a generous middle that belies the coolness of the place where it&rsquo;s grown, but ends with a finish marked by mouthwatering tension.
<img src="https://directus-11-4sui.onrender.com/assets/323b082d-30fb-4569-88aa-6d85b6a881c6.jpg?width=1200&amp;height=675" alt="Romance">
Saxum 2022 SLO Coast Cayucos Ridge Vineyard Syrah ($200)
Collectors of Saxum, take note&mdash;Justin Smith has a new project. This vineyard is called Cayucos Ridge, and as the crow flies it&rsquo;s not terribly far from Saxum&rsquo;s original estate in the Willow Creek district of Paso Robles, and only four miles from the ocean. While Paso feels several miles from the Pacific, at Cayucos Ridge the sea feels close enough to touch. It&rsquo;s early days for these young vines, but the 2022 feels quite complete with a spectacular spiciness not often found in Smith&rsquo;s Paso bottlings. There&rsquo;s a scent of currants, wild herbs, potpourri, and a hint of woodsmoke. The flavors are dark-berried and intense with a concentration and tannic payload that speaks to the wind at this one-of-a-kind place.
<img src="https://directus-11-4sui.onrender.com/assets/9e60f45c-dc67-4a88-8018-4588ff0bf2d0.jpg?width=1200&amp;height=675" alt="Cayucos">

The Week in Wine and Whiskey: January 16

Woodford Reserve sits in a pocket of the American whiskey world shared by just a few other brands. On one hand, it&rsquo;s the beginner-friendly, widely accessible bourbon that anchors bar carts and back bars across the country. On the other hand, it appeals to collectors with special-edition Derby bottles selling for hundreds (and sometimes thousands) at auction, a Master&rsquo;s Collection that experiments with mashbill and cask finishes, and distillery-only releases that inspire serious fan loyalty.
When Elizabeth McCall took over as master distiller in 2023, she knew she had to strike a balance by maintaining the flavor foundation her predecessor Chris Morris established, while also shaping the brand&rsquo;s ultra-limited innovations. We spoke to McCall about how Woodford was once considered a risky prospect, why certain barrels call to her, the brand&rsquo;s surprising auction darlings, and what it takes to protect the core profile while still being open to bottling more unconventional liquid.
This interview has been edited for length and clarity.
The Unicorn Review: Let&rsquo;s start way back. Woodford launched in the 1990s, which was a very different bourbon environment. How do you see that era now?
McCall: Is it that different? Because in the &lsquo;90s when [Woodford] started, it was actually in a very tough spot. People thought bourbon whiskey might go extinct or just be this teeny-tiny little category. Back then, Owsley Brown II, who was CEO of Brown-Forman, made the decision to open a bourbon distillery when everything would&rsquo;ve said [not to do that]. It was purely a passion-driven project for him, and it really was about bourbon heritage. It wasn&rsquo;t even about a brand.
We went into it knowing it was a huge financial investment and that it probably wouldn&rsquo;t make money for the first&hellip; some people said 25 years. That&rsquo;s kind of the magic of Woodford. It surprised everybody. It went from this tiny brand to one that is globally recognized and nearing two million cases, which is astonishing. But that&rsquo;s proof of excellent liquid and a great package.
<h3 dir="ltr">Striking a Balance</h3>
Woodford gets described as both approachable and premium. How do you define that balance?
We&rsquo;ve always had an approachable price point, even though it was considered aggressive when we introduced it. Having a bourbon at $25 or above was crazy in the early &lsquo;90s. We&rsquo;ve held an approachable price, but maintained superb quality. If someone trusts the core&mdash;because the core is approachable and consistent&mdash;then they feel safe moving up to the $60 offering or the $150 offering.&nbsp;
Double Double Oaked went national this year after years of being a distillery exclusive. What was the response?
It&rsquo;s been really well-received. People are still asking about it. I keep telling people, if you didn&rsquo;t get it this year, we&rsquo;re going to release it again nationally next year. It should be in some global markets by 2027.
It was distillery-only for a decade, right?
Yes, from 2015 until 2025. And it kind of started as an accident. We overproduced some Double Oaked. Once a barrel leaves the age-spec window&mdash;six to 12 months&mdash;it changes. By the time it's been 18 months, it&rsquo;s very different. You could always blend that into a batch and sell it as regular Double Oaked, and it would taste great. But instead, we held the barrels longer to see how the extra age changed the flavor profile.
It was an accident in that we had an opportunity that we capitalized on. We had no expectation it would do as well as it did. We always hope things will do well, but the fact that we brought it back year after year was because people were asking for it.
Where do distillery-only releases sit for the brand?
They can have different roles. Double Double was this fun, low-risk, high-reward experiment that turned into something scalable. Other times, we have weird one-offs where the volume is so small there is no scalability.
But the original intention of the Distillery Series was to thank people for coming to visit. People would come to the distillery and say, "I can buy this anywhere. What am I getting here that I can&rsquo;t get somewhere else?&rdquo; That was the purpose.&nbsp;
It&rsquo;s also an opportunity to learn about a release. How does it play? Do people like it? Do we scale it up?
What indicators tell you a barrel has &ldquo;collector potential&rdquo;?
It&rsquo;s really tasting it and seeing that it's a special liquid. With Chocolate Whisper Redux, for example, I kept tasting that liquid for years. I was telling the brand team, &ldquo;I don&rsquo;t know where we want to release this, but it&rsquo;s special.&rdquo; I wanted to release it at a high proof, which meant package testing and all of that. But it comes from me tasting something and thinking this is really good, save it for something special.
<h3 dir="ltr">The Big Picture</h3>
Speaking of the brand team, Woodford is part of the Brown-Forman company. There&rsquo;s quite a large apparatus there. Can you speak to how that affects decision-making?
It's been interesting, especially in the context of the evolution of Woodford Reserve. We started out this conversation talking about the mid-&rsquo;90s, and up until maybe 2020 Chris Morris got to do whatever he wanted&mdash;and nobody cared! And I say that with all the respect in the world; it was such a small brand. Then, all of a sudden, it really started to be something where it was having a big impact on business.&nbsp;
I feel like Chris set us up for success. Entering my era, it&rsquo;s a brand where there's more planning going into releases, with more thoughts and more eyes on it.&nbsp;
What I love is the freedom to be creative and make fun things. I'm still prototyping, but now it's under a greater microscope. I still get to play, but people are going to review.
Do you have a favorite release from Chris&rsquo;s era?
Chris will tell you his favorite was the Chardonnay finish. People loved Four Wood. My own heart pulls to the Pinot Noir finish. I was in London and they had bottles everywhere at an event, and I have literally a drop left in my bottle at home.&nbsp;
It says a lot about our palates&mdash;we love fruitiness in bourbon. If Chris isn&rsquo;t drinking bourbon, he&rsquo;s drinking Chardonnay. I love a good red wine.
What&rsquo;s your mandate now that you&rsquo;re leading the brand?
My primary function is to maintain quality, to make sure the flavor of the core doesn&rsquo;t change. That&rsquo;s what has built this brand, that&rsquo;s the foundation.
In terms of innovation, I&rsquo;m not only looking at Master&rsquo;s Collection and Distillery Series, but also exploring ways to celebrate small releases that haven&rsquo;t had a home. As silly as it sounds, sometimes I say that if I don&rsquo;t have the right vessel, I can&rsquo;t share it. It seems dumb, but packaging matters more than people realize.&nbsp;
We're in the process of designing another package right now, so that if I find a few barrels in the warehouse&mdash;maybe I only have 10 of those barrels&mdash;we have a bottle that celebrates how rare and special that liquid is. It can then go out to a larger crowd, instead of being put in the 375-ml bottle, or being in the Distillery Series and being limited only to Kentucky.&nbsp;
Sometimes, I want to share something with more people.
<h3 dir="ltr">The Collector Crowd</h3>
How do you see collectors and whiskey nerds? Where do they live in your mind?
It&rsquo;s nice to be acknowledged by that crowd, because it&rsquo;s tough to really get their attention. When they pay attention, it creates a halo effect. They create chatter. And then people who don&rsquo;t care suddenly feel like they should care. I don&rsquo;t make things to appease them, but the buzz matters.&nbsp;
Chocolate Whisper Redux at 139.4 proof is a good example. I knew there would be people freaking out about the higher proof, but that was not the intention behind it. I did it because I thought it tasted really good at that proof point. I hope they didn&rsquo;t miss appreciating the beautiful liquid.
Derby bottles have done well at auction. Why do you think that is?
It&rsquo;s probably because of the bottle art! I wasn&rsquo;t expecting you to say that, I was thinking it would be a Master&rsquo;s Collection or something. I think it has something to do with the collectibility of the bottle art, instead of the size. The one-liter bottles have bigger artwork.&nbsp;
I&rsquo;m assuming it&rsquo;s the artist, and it was probably some really old bottles that you can&rsquo;t find.&nbsp;
We started doing that partnership in 1999, and it was a great opportunity for us to be the official bourbon at Churchill Downs. We worked with an artist to do something unique, and it was a very small release at the time. I don't think anybody knew what it was going to turn into, and people didn&rsquo;t think to collect them back then. Now they want the full run.&nbsp;
I get asked all the time, &ldquo;Do you know where I can find the first one I&rsquo;m missing?&rdquo; It&rsquo;s usually the early ones. People are fans!
<h3 dir="ltr">Espresso Martini Inspiration</h3>
What are some of your own favorites? What stands out from your tenure?
I really loved Chocolate Malted Rye. From a grain recipe perspective, I just think it's so interesting to see how that flavor of grain played. The nose on it was amazing, and then the flavor kind of had this dryness to it that came from the rye. It was malted to such a degree that it gave these cacao nib notes.
I do want to explore some rye things next. That'll be my next endeavor. With rye I&rsquo;m looking at some old grain recipes from ledgers we had from 1915&ndash;1916, plus Kentucky-grown rye with the Kentucky Rye Project.
Also, I have a prototype sitting on my desk right now that I&rsquo;m working on, inspired by espresso martinis. It&rsquo;s not a flavored whiskey, it&rsquo;s a Kentucky straight bourbon, and that&rsquo;s all I&rsquo;ll say!&nbsp;
<h3 dir="ltr">State of the Whiskey World</h3>
How is Woodford dealing with the slowing whiskey market?
It&rsquo;s interesting, because there is all that going on out there in the world, and I feel like with Woodford, we&rsquo;re one of the top premium spirits in the world, so we're going full steam ahead. It&rsquo;s not like we&rsquo;re untouched&mdash;we&rsquo;re slowing production, but we&rsquo;re filling it in with innovation.&nbsp;
It&rsquo;s been a silver lining to the climate, and the premium-plus category is still growing nicely. People aren&rsquo;t consuming as much, but they&rsquo;re being more cognizant of what they are consuming. We&rsquo;re making sure that we present some whiskeys that are beautiful and well-deserving of that category.
On the topic of prices, how do you mentally hold together releasing both $35 core bottles and $15,000 Baccarat bottles?
I never want loyal Woodford drinkers to feel taken advantage of. Some high-price things&mdash;like the $15,000 Derby 150 Baccarat&mdash;are PR plays. They create the halo.&nbsp;
But at the $150 range, liquid quality has to justify the price. With Double Double Oaked at $199&mdash;limited, long time in barrel, exquisite liquid. If it doesn&rsquo;t taste good, who cares? If it tastes good, you should want to pay that much.
Anything collectors should know?
I don&rsquo;t like waiting in line, and people will wait in the cold for bottles. Kudos to them. But I&rsquo;m proud we make rare, premium liquid without forcing people to stand in the rain. You shouldn&rsquo;t have to get sick to get good whiskey.

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