TWiB: Scotland is experiencing a whiskey glut, Brown Forman announced the 2026 King of Kentucky, Lost Lantern 2026 George Dickel Collection

Bourbon Pursuit

This episode of This Week in Bourbon covers major industry shifts, including a significant Scotch whiskey surplus forcing Scottish distilleries to pause production

Key takeaways

• Scotland faces a 'whiskey lock' glut, prompting distilleries like Cameron Bridge to pause production and cut jobs amid falling global demand.
• The US enforced an import ban on Canadian alcohol and other goods following executive orders by Donald Trump, impacting nearly $1 billion in exports.

Main topics

• Scotch supply glut
• US-Canada trade tariffs

Notable quotes

Scotland is now also experiencing a whiskey glut.

Conclusion

Listeners gain actionable insights into current market contractions in

Transcript preview

Speaker 2 (0:08) It's This Week in Bourbon. If you're walking around the streets, don't get kidnapped. And here's your headlines for October 2nd, 2026. Scotland is now also experiencing a whiskey glut. Brown Foreman has announced the return of the 2026 King of Kentucky. And Lost Lantern is preparing to launch its highly anticipated George Dickel Collection. And before we get started, here's a quick word from our partners. Speaker 2 (0:46) Everybody, welcome back to This Week in Bourbon. I'm Kenny Coleman. Ryan Cecil here. Ryan, you know, in your days of, I don't know if you did this in college, we used to do a thing in our fraternity, we would actually do kidnapping. Oh, yeah. And yeah, you would go through an upperclassman, actually how it all started as a pledge, you would have to go and try to kidnap an upperclassman. And as soon as that started, that means the game was on. And I got to find them. Yep. And then at that point, every... pledge had to be rounded up and collected and we'll, we'll kind of leave it there to make sure that there's no reparations for, for past times. So I wonder if Speaker 1 (1:23) they still do that. Speaker 2 (1:24) Oh, no, absolutely not. Fraternities are no fun anymore. No, they're not. You know, I still have. They're playing like Mahjong or something now. Speaker 1 (1:31) It's just bingo nights now. Yeah. Speaker 2 (1:33) I mean, I get updates from my fraternity and all the times, even the national ones are always like, they've been kicked off campus. This has been violated for this and so on and so forth. And I'm sure that times have changed. It's, you know, everybody takes it a little bit too far. There was a good amount of fun hazing back in the day, but. That also can take it too far, especially when it's like, hey, how many Speaker 1 (1:55) 40s Speaker 2 (1:55) can you wrap around your hand with duct tape? Speaker 1 (1:57) How many can you do? Speaker 2 (1:58) Why'd you do that? Oh, it was for fun, right? Yeah. That's what we Speaker 1 (2:02) did as millennials. Or play a game of high lie like they did in Jackass, throwing fruit at each other. You had actual high lie equipment back in college? I Speaker 2 (2:12) didn't. I Speaker 1 (2:12) didn't. We went to, I won't name the fraternity, but in Alabama, we went down to an Alabama-Kentucky game. The fraternity that my buddies are associated, we went to like a house party or something and down the basement, they had pledges down there and they were just slinging tomatoes at them. It was like, this is the most humiliating thing ever. I'm like, Speaker 2 (2:30) I'm out of here. It's Speaker 1 (2:31) only for one semester. Speaker 2 (2:32) It's a bonding experience. That's what we tell ourselves back then. But anyway, here's the origins of kidnapping, by the way, too. So in the 1600s, British sailors would snatch kids off the streets to work on ships, literally kidnap them. And because Victorians were so obsessed with the true crime. Were they napping at Speaker 1 (2:52) the time? Speaker 2 (2:53) What, the kids? Yeah. No, I just think they just, no, they just said they snatched them off the streets. So they would go, like kids are walking down the street, they would just go snatch them and bring them on board. Oh. And here's the thing is, because Victorians were obsessed with true crime, that word just exploded in the newspapers and now it's Speaker 1 (3:10) a Speaker 2 (3:10) criminal charge. But back in the 1600s, it was just a way to build your Navy. Speaker 1 (3:16) He looks good. He can clean. He can hang some sales. There you Speaker 2 (3:21) go. Hoist the bow or whatever it is. I don't Speaker 1 (3:23) really Speaker 2 (3:23) know. Swab the poop deck. Speaker 1 (3:25) I didn't know of it because I was always curious. Why is it napping? Like, I didn't know if they. Would take kids while they're napping or I don't know. I guess it didn't really explain that. Speaker 2 (3:33) It didn't. It just said they would snatch kids off the streets to work on ships. Nice. Anyway, we got something here in our glasses as well, too, Speaker 1 (3:41) from our friends over at 13th Century. Yeah. Thank you for this custom samples box. It's really bougie. It really is. You can see Speaker 2 (3:48) right Speaker 1 (3:48) there. It's even got our Speaker 2 (3:49) Bourbon Pursuit engraved with the logo on here next to the 13th Century Whiskey. Not to be confused with. 13th Colony, so the 13th century. And it's a 2026 media sample for Speaker 1 (3:59) Q3. So pretty sure. What's the other brand there? Gosh, it's the one that won ASCOT of the year. The Blue Corn. God, why am I blanking on it? I don't know. Anywho, great, great story. Thanks, Speaker 2 (4:13) Ryan. Appreciate it. Thanks Speaker 1 (4:14) for nothing. But yes, we have the 13th century whiskey blended bourbon reserve. Speaker 1 (4:22) Vintage 2026. Speaker 2 (4:24) Okay. Sorry. They kind of messed that one up there, didn't they? Speaker 1 (4:26) Of course. Hazmat 140.1. I think that's what they're known for. Mash bill of 80 % corn, 10 % rye, 10 % malted barley. Still did MGPI. Aged in 30 gallon barrels, chars two and five. And aged and bottled in Colorado. I'm assuming that's why I went up so far in proof. I've never had an 80-10-10 from MGP though. That's what I'm kind of confused. All right. Because obviously we're fans of that Nashville. Yeah. So pretty interesting. All right. Well, on with the nose here. Speaker 2 (5:01) I Speaker 1 (5:01) mean, lots of strawberries, berries. I was going to say it smells like bourbon. Smells like 140 proof strawberries. Yeah. Speaker 2 (5:10) Strawberry liquor. There's definitely like, Speaker 1 (5:12) it's also our first drink of the day. So it's a little bit of the ting, ting. Speaker 2 (5:17) Yeah. It starts off Speaker 1 (5:17) tons of berries, strawberries, raspberries, and then just a lot of those baking spices and obviously a little ethanol with the 140 proof, but overall. Decent. Yeah, I could see those berries, especially if they were like muddled together or something. Oh, they're Speaker 2 (5:32) all muddled in a smoothie. Speaker 1 (5:33) All right. Speaker 2 (5:34) Well, go ahead and hit me with some flavor notes on the taste there then, Ryan. Speaker 1 (5:42) Oh, wow. It's really creamy, custardy. It's like a strawberry, you know, like those parfaits where you have the pound cake and then a trifle, like a pound cake and then Cool Whip, pound cake, Cool Whip, and then strawberries and berries all up on the top. Yeah, my mom usually brings them to some sort of like family events and stuff Speaker 2 (6:07) like that or cookouts. Potluck Speaker 1 (6:09) dinner. Yeah. Family reunion. Yeah, it's like an easy dessert. And then it's got a nice, like, sweet, like, habanero kind of pepper, sweet peppery finish. I Speaker 2 (6:20) can still feel it in my chest. It's down here. I can feel all 140 proof. I can feel it in my loins. Do you? Keep those loins to yourself then. Speaker 1 (6:28) Yeah. Speaker 2 (6:29) But, yeah, I can definitely feel it. But let's go ahead and do a quick rating. No-stay-spanish. Speaker 1 (6:34) No's a little sideways. A lot of ethanol for me on that. But taste, I enjoyed it. Finished. Really enjoyed it. Love that sweet pepper jam, spicy kind of flavor going on. And I'm a sucker for that strawberry or berry trifle, whatever you call it, parfaits. Speaker 2 (6:51) Must be. All I can tell you is that the parfaits I hate. Sometimes when you go to the airport and they have the parfait. My nose is burning now. See, that's what I was like. I can taste all 140 proof of it. I'm not Speaker 1 (7:05) the biggest fan of the 140 proof end Speaker 2 (7:07) of this Speaker 1 (7:07) one, but Speaker 2 (7:08) hey, teach the room. Speaker 1 (7:09) But the parfaits that I hate is you go to the airport and they already have the granola Speaker 2 (7:14) sitting in the yogurt. And by the time you get it, it's all mushy. I can't stand it. Now, there are some that they have essentially a second cup within the cup and they separate the granola from the yogurt. And that is a proper parfait. It's cheat code.