New Releases, Special Editions & Fall Favorites

This week, we’re raising a glass to exciting releases and industry milestones—from innovative small-batch bourbons and rye whiskies to seasonal meads celebrating autumn traditions. Highlights include Smokeye Hill’s first-ever blue corn rye, Brothers Drake Meadery’s 15th Annual Apple Pie Takeover, Ingram Distillery’s ultra-premium Flagship Bourbon, and much more. Whether you’re a seasoned enthusiast or just exploring craft spirits, there’s plenty to sip, savor, and celebrate.

Smokeye Hill Whiskey is breaking new ground with its first rye release—the Smokeye Hill Barrel Proof Rye Whiskey, the first rye on the market crafted with heirloom blue corn. Limited to fewer than 1,400 cases, the small-batch four-grain whiskey (rye, blue corn, yellow corn, and malted barley) is distilled in Indiana and aged at high elevation in Colorado’s extreme climate, delivering rich layers of spice, caramel, honey, dried fruit, and oak. Bottled at barrel proof (131.2–131.7), the whiskey also includes a touch of Smokeye Hill’s flagship bourbon for balance, paying homage to the brand’s Southwestern heritage and Arizona roots. Retailing at $89.99, it will be available this October across select states and online, following in the footsteps of Smokeye Hill’s acclaimed Barrel Proof Bourbon, which earned top honors in 2024.

A federal judge has rejected Kentucky Owl and Stoli Group’s proposal to pay off $78 million in bankruptcy debt with 35,000 barrels of bourbon, ruling the plan unfeasible due to today’s saturated whiskey market. Lender Fifth Third Bank argued that plummeting barrel values would only cover a fraction of its loan, and Judge Scott Everett agreed, citing a “race to the bottom” in pricing. The stalled plan is the latest blow in a tough year for bourbon: Garrard County Distilling shuttered, Luca Mariano filed for bankruptcy, and Uncle Nearest entered receivership, while industry giants like Brown-Forman and Diageo announced layoffs amid slowing demand, especially from younger drinkers. A status hearing is set for Wednesday as the court pushes for alternative solutions.

St. Louis-based 1879 Distilling Company is making waves with its handcrafted, small-batch bourbons, whiskeys, vodkas, and rum, produced in a restored 19th-century barn behind The Village Bar in Des Peres. Founded by Mark Disper and Chuck Kirberg, the distillery blends German heritage, Missouri-sourced ingredients, and Vendome Copper equipment to deliver spirits rooted in tradition yet refined for today’s palate. Already decorated with national awards—including gold medals for its Rye Whiskey and multiple honors for its Red Barn Vodka—1879 Distilling prides itself on limestone water, Missouri oak barrels, and locally grown grains. With a speakeasy tasting room on the way and distribution expanding beyond local icons like Annie Gunn’s and The Smokehouse Market, 1879 is positioning itself as both a tribute to Missouri’s pre-Prohibition distilling legacy and a modern contender in America’s craft spirits scene.

Sagamore Spirit has elevated Ryan Norwood to Master Distiller after nearly a decade shaping the Maryland rye brand’s identity. Since joining in 2016 and helping launch the distillery the following year, Norwood has worked across every facet of operations, playing a key role in standout releases like the 10-Year-Old Straight Rye, High Rye Bourbon, and Ravens Festivus Maximus Rye. In his new role, he’ll drive innovation while honoring Maryland’s rye whiskey legacy, blending tradition with forward-looking creativity. Sagamore Spirit, based on Baltimore’s waterfront, continues its mission to craft the world’s best rye, sourcing local non-GMO grains and championing Maryland’s historic whiskey heritage.

Brothers Drake Meadery is inviting fans to its 15th Annual Apple Pie Takeover on Saturday, October 25, 2025, at its Grandview Heights location in Columbus. The fall tradition marks the release of the 2025 Apple Pie Mead, a seasonal favorite made with Ohio cider, wildflower honey, and warming spices like cinnamon, nutmeg, and clove. Guests can enjoy complimentary apple pie, a library tasting of past vintages, and food from the Tipsy Crew Food Truck, plus limited production tours with tastings and souvenir glassware. Now a staple for holiday tables and community celebrations, the Apple Pie Takeover highlights 15 years of craft, community, and the meadery’s role in shaping Ohio’s craft beverage scene.

The Ingram Distillery has announced the release of its 2025 Flagship Bourbon, the fifth annual edition of its ultra-premium, river-aged expression. Crafted by Master Blender Scott Beyer, this year’s bottling is a micro-batch blend of just eight high-rye bourbon barrels (60% corn, 36% rye, 4% malted barley), bottled at 116.5 proof. Aged aboard Ingram’s unique floating rickhouses on the Mississippi River, the whiskey develops depth through constant motion, humidity, and temperature shifts. Tasting notes highlight apple pie, brown sugar, and clove on the nose, a rich palate of chocolate, buttercream, and chai spice, and a long finish of toasted walnuts, cinnamon, and caramelized sugar. With limited availability across eight states and online, the Flagship Bourbon continues to showcase Ingram’s pioneering “Mellowed on the Mississippi” approach and cements its place as one of the most distinctive annual releases in American whiskey.

Comedian and bourbon enthusiast Jim Gaffigan has teamed up with Buzzard’s Roost Distillery for a limited-edition 6-year-old single-barrel bourbon, bottled at $125 and sold exclusively at the distillery’s Whiskey Row location in Louisville. Made from a mashbill of 75% corn, 21% rye, and 4% malted barley, the whiskey underwent Buzzard’s signature double-oak process, bringing notes of molasses, graham cracker, ginger snaps, and a marzipan finish. The release coincided with Gaffigan’s Oct. 7–9 “Bourbon Set” tour in Louisville, where four shows were filmed for a future stand-up special.

Jim Beam has brought back Baker’s High-Rye 7-Year-Old Single Barrel Bourbon, the second release of this under-the-radar gem from the Small Batch Collection. Bottled at 107 proof, this high-rye mashbill bourbon is said to carry about twice the rye content of the original Baker’s recipe, giving it a bold spice profile while still honoring its single-barrel tradition. Expect aromas of charred oak, vanilla, caramel, and dried fruit, with flavors of brown sweets and rye spice leading into a baking-spice finish. Now available nationwide for around $75, it’s a worthy pickup for fans of Jim Beam’s high-rye style.

Justin Turner, a former New York banker turned distiller, has launched Rosevears Three Grain Whiskey in Tasmania—a spirit crafted exactly like bourbon but unable to bear the name due to U.S. trade laws. Using 100% Tasmanian corn, rye, and malted barley, Turner adheres to traditional bourbon standards, aging in new American oak barrels imported from Missouri. After finding unexpected success with his Three Cuts Gin during the pandemic, Turner refocused on his true passion: American-style whiskey. His Rosevears Three Grain Whiskey has just debuted in Australia, with plans to enter the U.S. market within 12 months, offering what he calls “Tasmania on the front and Kentucky on the back.” Find the full story here.

Dry Land Distillers in Longmont, Colorado, has teamed up with the University of Wyoming’s College of Agriculture to release the world’s first known whiskey made entirely from emmer wheat, one of humanity’s oldest domesticated grains dating back 12,000 years. The Emmer Wheat Whiskey, aged 25 months in new American oak and bottled at 84 proof, will debut on October 18, 2025, with fewer than 300 bottles available from the inaugural barrel ($129/375ml). Silky and grain-forward with notes of caramel, honey, and spice, this whiskey celebrates both Wyoming’s agricultural heritage and a nearly lost grain. Additional barrels are planned for release in 2026, but with supply so limited, this one is set to sell out fast.

The ongoing US government shutdown has put the alcohol industry in a bind, halting approvals of new labels and formulas by the Alcohol and Tobacco Tax and Trade Bureau (TTB). That means no new bourbons, ryes, flavored vodkas, RTDs, or even new winery projects can move forward until the shutdown ends. While existing vintages of wine can still be sold without fresh approval, spirits are hit hardest, as every new release requires a COLA (Certificate of Label Approval). With the holiday season—when alcohol sales spike nearly 50%—just around the corner, shelves may stay stagnant and innovation stalled. Industry leaders warn that if the shutdown drags on, the backlog could delay launches well into 2026, making this one of the most disruptive moments for American whiskey, wine, and spirits in years.

Heaven Hill is spotlighting Evan Williams’ heritage with a new national campaign called “Where Bourbon Begins,”celebrating its claim as Kentucky’s first distiller. The push includes a 30-second TV spot showing distillery workers rolling barrels and sharing a pour, reinforcing the brand’s authenticity and consistency as the world’s second-largest bourbon by volume. Alongside the ads, Evan Williams is expanding its “Bourbon Nation” partnerships with eight major college athletic programs, including Alabama, Ohio State, and Oregon, securing bourbon sponsorships that extend from stadium signage to branded bars and tailgate events. With bourbon sales climbing nationwide, the campaign aims to deepen consumer trust while bringing Evan Williams front and center in sports culture this fall and winter.

High West Distillery has released the 2025 edition of its cult-favorite A Midwinter Night’s Dram, a seasonal rye finished in French oak Ruby and Tawny Port barrels. Act 13 blends MGP’s classic 95/5 rye with High West’s own 80/20 malted rye recipe, creating a richly layered whiskey bottled at 98.6 proof. Tasting notes paint a decadent picture, with aromas of blackberry, fig jam, and almond shortbread leading into flavors of marionberry preserves, chocolate-dipped cherries, spiced rye bread, and smoky cigar. The finish lingers with chai spice, clove-studded orange, and soft ginger chew. Released in limited quantities for $149.99, this annual bottling remains one of the most anticipated fall whiskey traditions.

The Kentucky Distillers’ Association announced a historic milestone: 16.1 million barrels of Bourbon are currently aging across the Commonwealth, the most since Prohibition. With 127 licensed distilleries operating in 49 counties, Bourbon tourism and economic impact continue to surge. But success comes at a steep cost, as Kentucky remains the only place in the world to tax aging barrels, totaling a record $75 million in 2025. Relief is coming with a phased 20-year tax rollback, yet challenges remain with global tariffs, shifting consumer trends, and slowing exports. Still, industry leaders see the milestone as proof of Bourbon’s resilience, with barrels aging today destined for shelves well into the 2030s.

Don Poffenroth, co-founder of Spokane’s Dry Fly Distilling, has announced his retirement after 18 years of pioneering work in craft spirits. What began as a fishing-trip idea in 2007 grew into an award-winning distillery known for its whiskeys, gins, and canned cocktails, now sold in 35 states. Under Poffenroth’s leadership, Dry Fly expanded in 2021 and earned recognition as Distillery of the Year from the American Distilling Institute. Master distiller Patrick Donovan will succeed him as president, with new partner Charlie Wagner also joining leadership. While stepping back, Poffenroth will remain on the board and stay active in Spokane, leaving behind a lasting legacy in American craft distilling.

Veteran-owned Four Branches Bourbon has announced that its flagship Founders Blend is now available in 91 Army & Air Force Exchange Service (AAFES) stores across the U.S., Europe, and Asia, with Naval Exchange locations already carrying the release. Founded by four veterans representing the Army, Navy, Air Force, and Marines, the brand honors service and sacrifice with its motto “Serve Honorably. Drink Honorably.” Since launching in 2023, Four Branches has donated nearly $500,000 to veteran and first responder nonprofits, including Folds of Honor and The Third Option Foundation. The 96-proof, four-grain bourbon crafted by Hall of Fame distiller Steve Nally has already earned multiple awards, and the founders plan to host tastings at new locations as the rollout continues through early 2026.

Buffalo Trace is celebrating 25 years of its legendary Antique Collection by welcoming a new member for the first time in nearly two decades: EH Taylor Bottled-in-Bond Bourbon. Aged 15 years and four months, this 100-proof release honors Colonel EH Taylor, often called the “father of modern bourbon” for his innovations and his role in passing the Bottled-in-Bond Act of 1897. The whiskey delivers layered notes of vanilla, oak, caramel, baking spice, and cherry, making it a fitting addition to the lineup alongside Eagle Rare 17, George T. Stagg, Thomas H. Handy, Sazerac 18, and William Larue Weller. Retailing at $149.99, the limited edition will be sold across the U.S. and select global markets through Legacy de Forge. Each bottle comes with a detailed production letter, underscoring both its craftsmanship and historic significance.

Ironroot Republic is rolling out a bold lineup of fall whiskey releases, headlined by the Saints Alley Herald 10 Year Cigar Blend — a limited 2,000-bottle run of 10- to 13-year-old bourbons from Texas, Kentucky, and Indiana, partially finished in sherry and Armagnac casks. With notes of brandied cherries, baklava, leather, and spiced cider, it’s built to pair with medium-to-full cigars and priced at $149.99. Also hitting shelves: Cellar Reserve ($69.99), a triple-cask bourbon finished in Pineau des Charentes, Sauternes, and Rivesaltes barrels; Harbinger Single Barrel Hazmat ($49.99), a 151-proof powerhouse in 375ml bottles, distillery-only; and Apotheosis VII ($79.99), a 5-year Harbinger bourbon finished in Palo Cortado sherry casks for a fruit-forward, brunch-ready pour. Rounding out the lineup is the rebranded Assemblage Bourbon (formerly Sleight of Hand), blending Kentucky and Indiana column-still bourbons with Ironroot’s pot-still spirit. Online sales and distillery pickups kick off November 1, with limited releases like the Cigar Blend offered through a randomizer system.

Starting next week, your Bourbon and Mead Digest will arrive on Saturday mornings instead of Fridays. This small shift gives us the chance to capture any late-breaking Friday news and deliver you the freshest updates all in one issue. Thanks for reading, and we’ll see you Saturday with the latest in bourbon and mead!