I can't believe it's that time again! After sharing my thoughts and predictions for 2025 - and accurately pointing out that whisky enthusiasts and newbies alike will start to pay more attention to how whisky casks affect flavor and personality, and experiment more with them, as seen at events like the Special Releases 2025 collection - it's time to look ahead once more.
Here are my thoughts for the world of whisky and cocktails in 2026...
The first trend to look out for isn't a new trend, but a continuation, or rather an elaboration, of a 2025 trend. We're looking back at the casks, and how to bring out notes, character and personality more.
Whereas cask finishes have been championed to their highest degree (with shining examples including 12-year-old Oban Special Release, matured in ex-bourbon American oak casks, weaving together toffee, spiced citrus and a breath of salt-laden breeze or the 17-year-old The Singleton expression finished in Mexican ex-mezcal and Spanish ex-Sherry casks — revealing waves of rich fruit and aromatic spice) we will see 2026 bringing us the Sherried Whisky & Tonic. A mouthful to say, but a delicious one to drink, this looks at the sweeter, more complex dried fruit notes brought out with sherry-matured whisky and how the bitter, herbal flavours of tonic water balance that out.
To truly capture the flavours of this trend - think of summers in Spain, heat beating down on us, sunnies permanently on - a refreshing sherry and tonic should do the trick.
I love Talisker Port Ruighe with Fever-Tree Tonic Water in a 1:2 ratio with a ripple of orange over the top.
Top tip: Always fill to the top with good ice and make sure to chill your tonic too - colder temperatures help create more fizz that's essential for a drink like this.
You'll need:
50ml Talisker Port Ruighe
100ml Fever-Tree Tonic Water
To make:
Add all ingredients in a chilled highball, fill to the top with ice, and spritz an orange skin over the top.
(Side note: I do know Talisker Port Ruighe is port finished, but suggesting the trend be Fortified Wine Finished Whisky & Tonic doesn’t quite have the same ring to it)
The return of the Boilermaker
My next prediction for 2026 is the return of the boilermaker - and while some whisky lovers may shudder at the thought, it's time to revive the classic dive bar drink for a new generation.
What is a Boilermaker?
The drink has arguably fallen out of favour, so some may need a refresher. A Boilermaker is essentially a combination of a neat whisky and a beer enjoyed together - either as one drink, after 'dropping' the whisky into the beer, or as a taste of whisky followed by a beer chaser.
The Scots call it 'Hauf an' Hauf' to refer to the smaller quantities that bring the flavors together, and honestly there is no right or wrong way to enjoy this fuss-free drink, but there are certainly ways to enhance the experience, such as choosing the right combinations.
A classic bourbon or rye whisk(e)y will pair better with a light lager, while strong whiskies - spicy or smoky - could benefit from the added flavors of an IPA.
Some (like yours truly) would say it’s never properly left, but the Boilermaker is making its steady return.
Some (like yours truly) would say it’s never properly left, but the Boilermaker is making its steady return.
-Charlotte Barker
What's behind the Boilermaker's bounce back? Well, some (like yours truly) would say it's never properly left. But there are factors that suggest it's primed for a return to the forefront.
With a blend of alcohol-free beers getting increasingly better, and the new Guinness brewhouse in London opening just before Christmas, the Boilermaker has never been better suited to meet a range of flavours, demand and curiosity. Ranging from lager to stout, all it needs is a crisp and carbonated refresher to elevate whisky, or something that can pair with its more delectable, darker notes.
My perfect pairing?
A dram of The Singleton 12-year-old - a whisky with toffee apple and espresso vibes - and a half of Guinness because, well, it’s a timeless classic, but also because the famous black stuff has enough malty sweetness and hoppy bitterness, with its notes of coffee and chocolate, to wake up the flavours of any good whisky.
Served best at your local pub, surrounded by friends.
Like the idea of enjoying your whisky in a new way, like a Boilermaker, but less keen on beers or ales?
There are plenty of inspired ways to swap in whisky for a classic drink which has usually been made with something different - Global Scotch Ambassador Ervin Trykowski has even put together a whole selection, including a reimagined Bloody Mary (hello, Mary, Queen of Scotch).
For a quick crowdpleaser, check out his Singleton Spritz, swapping out the Aperol or bitter aperitivo of a classic Spritz for your favourite dram.
You’ll need:
30ml The Singleton
30ml apple juice
15ml pear liqueur
15ml lemon juice
75ml soda water
To make:
In a wine glass, add cubed ice
Measure and pour in the ingredients, finishing with soda water
Garnish with a cut slice of pear and a mint sprig.
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