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There's no doubting that Kentucky makes great bourbons, but a single malt? That hasn't happened since 1919...until now. Dr. Pearse Lyons is the CEO of Alltech, which makes yeasts and animal feed supplements in Kentucky. He comes from generations of Irish coopers, and since Alltech already owns the Kentucky Brewing Company in Lexington, he decided to honor his heritage with a single malt. We'll also get the latest on Shackleton's whisky from Nigel Watson of the Antarctic Heritage Trust and learn more about Charity: Water from CEO Scott Harrison.

I’ll be on vacation next week (August 16-20). While I am gone, I have scheduled a guest whisky review each weekday, so there will still be plenty to entertain you. Dominic’s reviews will conclude Monday. Then, beginning Tuesday, Dave Broom’s reviews of Japanese whiskies will begin.

The week after that (August 23-27), I’ll be back here again with more blog posts. I’ll also be going through all the great guest blog submissions I have been receiving.

Then, the week after that (August 30-September 3), I’ll be on vacation again. This is the week I will post up one guest blog each day. Believe me when I say you will enjoy the guest posts. You will not want to miss them.

I have more surprises for you beginning in September, including reviews of all the new whisky books coming out and many more new whisky reviews by me, so don’t go anywhere!

What will I be doing while I’m gone? Hopefully a lot of what you see here in this picture: taking it easy on a beach my wife Amy, with a good drink in my hand. (I also plan on taking my boat out in the ocean and doing a little fishing.)

The name’s a little misleading — this is actually the second whisky to be released from England’s only distillery. It’s only three years old so don’t expect too much depth, but it’s a significant step up from the first release, it’s made by legendary former Laphroaig distiller Iain Henderson and it’s peated, so expect a treat. There’s not much happening on the nose, with some fluffy fruit masking a touch of charcoal smoke. But on the palate it goes through the gears, with melon and pear giving way to a wave of licorice before the peat kicks in and stays. It’s a bit like seeing a talented teenager try out for a sports team: lots of talent, no obvious weaknesses, but not yet big enough to front up to the first team, and in need of some muscle. Nevertheless, surprisingly balanced and rounded, and a sign of good things to come. (Selected British whisky outlets.) – Dominic Roskrow

Advanced Malt Advocate magazine rating: 80

It has been very hot here in Pennsylvania. And it’s been unseasonably hot over a large part of the United States this summer.

My question for you: are you still drinking whisky in this warm weather? If so, what? And how are you drinking it?

(For me, I’m just drinking the same stuff I would normally drink–whatever I’m in the mood for. I’m just waiting until later in the evening to drink it, after the temperatures have cooled off.)

Four years ago Glen Grant was in a sorry state, its beautiful gardens in need of some love and attention, its malts neglected and seemingly unloved. Then Campari bought it and we have heard very little more since. That’s until now. With a new visitor center, the gardens in full bloom, and the owners determined to make it a major player, things are looking up. This limited edition 170th anniversary bottling is made up of vintages stretching back to the 70s. They include a couple of sherry butts and some peated spirit. The result is a rich malt with some buttery toffee notes at first, distinctive lemon and green apple notes, and a touch of aniseed. Midway through, it sets off in a more feisty direction, with some peat, sharp spice, and green banana skin. Beguiling and unusual, it’s a statement of intent from an iconic distillery — watch this space. (Selected specialist outlets, excluding the U.S.) – Dominic Roskrow

Advanced Malt Advocate magazine rating: 82