FRANKFORT, Ky., Nov. 25, 2025 /PRNewswire/ --  is bringing back its third annual ultimate bourbon gift experience with its customizable bourbon for the holiday season, at special Black Friday pricing. Create your own bottle with J. Mattingly 1845's award-winning double-staved™ bourbon or rye. Choose your wax colors for the bottle's seal. Then dream up your bottle's name. The J. Mattingly 1845 elves will hand bottle it to your custom specifications and have it shipped to your gift recipient's door in time for all your holiday celebrations and gift giving. Enjoy special Black Friday pricing now of just $99.50 a bottle, a savings of $60!

J. Mattingly 1845's custom bourbon is made with its award-winning double-staved bourbon and rye whiskeys, which won a Double Platinum at the 2025 ASCOT awards and a Gold Medal at this year's New Orleans Spirits Competition. The double-staving process is a proprietary method that adds additional charred oak staves to each barrel at just the right moment in its aging cycle to coax out extra flavor.

"The custom bourbon bottles from J. Mattingly 1845 make the perfect gift for bourbon aficionados and those hard to buy for people on your holiday list," said Harry Richart IV, president, J. Mattingly 1845 Distillery. "It's so easy to go online, choose your recipe and what you want your label to say, and we'll craft it and have it delivered to your door. If you order by December 15, we'll make sure your loved ones get it by December 25^th. These custom bottles make great corporate gifts, hostess gifts, or yearly keepsakes for your bourbon-loving friends."  

J. Mattingly 1845 Bourbon and its custom bourbon creation experience are available online at

LOUISVILLE, Ky. (November 24, 2025) – Flavorman, a leading custom beverage development company, has released its 2026 Beverage Trends Forecast, continuing the company’s eight-year streak of accurately predicting the flavors and innovations that will shape the industry for the upcoming year. 

Drawing from extensive client project data, insights from industry partners, year-over-year consumer behavior patterns, and historical trend analysis, Flavorman’s Beverage Architects identified several key shifts expected to influence product development in the year ahead. 

For the coming year, Flavorman projects that consumers will lean even more heavily into classic, enduring flavors such as mango, strawberry, lemon-lime, and vanilla. This aligns with a trend that the Beverage Architects predicted last year, where consumers have gravitated toward what is most familiar when choosing what to drink. Flavorman also notes growing interest in emerging fruits and decadent flavors, such as guava, sumac berry, churro, and huckleberry cobbler, signaling that innovation will continue to thrive alongside the classics. 

“Our Flavor Laboratory has noticed that brands are beginning to capture unique variations of classic flavor profiles. For example, we’ve received an increasing number of requests for yuzu, which evokes a fusion of different citrus notes,” says Flavorman’s Chief Flavorist, Tom Gibson, “Consumers are still craving the familiar favorites; beverage brands are simply finding creative ways to deliver that.” 

Reflecting on its 2025 predictions, Flavorman once again demonstrated its accuracy, particularly in predicting the surge of “sober curious” consumers and the rapid rise of Non-Alcoholic Spirits and mocktail categories. With demand continuing to accelerate, the Beverage Architects anticipate even greater innovation in 2026, including elevated mocktails with added adaptogens and more flavor profiles replicating the taste of traditional spirits.

Flavorman’s 2026 outlook also indicates that renewed consumer focus on functional ingredients centered around wellness. Flavorman’s Beverage Architects expect to see growth in clean-label, naturally energizing options, especially caffeinated alternatives to conventional energy drinks and coffee. Ingredients such as cascara, yerba mate, and other functional tea blends are positioned to break through as brands look to meet the rising demand for beverages that support both energy and well-being. 

As consumers increasingly prioritize wellness and vitality, Flavorman notes that shifting regulatory dynamics are shaping the beverage industry. The U.S. Department of Health and Human Services and the Food and Drug Administration recently announced plans to phase out certified color additives – a move already reflected in industry behavior. Flavorman’s Beverage Architects have already observed this shift among clients, noting a decrease in new projects utilizing FD&C colors. 

Regulatory uncertainty is also rippling through the fast-growing hemp-derived THC category, despite a growing market for such products. This comes in tandem with the recent changes to the 2018 Farm Bill that will ban hemp-derived THC products in the U.S. by late 2026. Flavorman anticipates that this shift will influence development strategies as brands navigate compliance, consumer demand, and the evolving legal landscape. 

“The regulatory landscape for hemp-derived THC has always been uncertain, and we anticipated changes like these would eventually come,” says Flavorman’s Director of Quality Systems, Matthew Fuller. “Hemp companies now have a unique opportunity to rally support from their consumer base that helped grow a $28 billion industry. So, a lot can change in a year.” 

On the branding side, Flavorman previously predicted a wave of customization – from flavor cartridges to variety packs – as consumers sought greater control and personalization in their beverage experiences. For 2026, the company expects this momentum to evolve into “premium products through convenience” as brands increasingly lean into bulk unit sales, expanding their presence in e-commerce channels, and prioritizing distribution strategies that ensure products are available wherever consumers choose to shop.

Flavorman, headquartered in Louisville, Ky., partners with brands of all sizes to bring innovative beverage ideas to market. From formulation and ingredient selection to production planning and quality control, Flavorman has been instrumental in developing more than 85,000 unique beverage formulations across every major category.

For more information about Flavorman and its services, visit .

November 2025 - Torres Brandy has announced the fourth edition of the Torres Brandy Zero Challenge, with submissions open from today until 31st December 2025. This internationally acclaimed sustainable hospitality competition aims to showcase the most innovative, eco-conscious projects from around the world, celebrating creativity, responsibility, and forward-thinking solutions in the industry. 

The challenge begins now with the submission of projects, which will be evaluated in local finals held in participating countries throughout January and February 2026. The winners of each national final will then advance to the Global Final, which will take place in Barcelona in April 2026 during the Barcelona Cocktail Fest. 

The challenge will bring together the local finalists in Barcelona, with Torres Brandy set to champion the winner and their innovative project by awarding €30,000 to bring their vision to life. The Global Final will unfold over two days, during which the finalists will present their projects to the judges, who will evaluate each proposal to select the winner of the Torres Brandy Zero Challenge 2026. 

This year’s judging panel, who will evaluate the projects at the Global Final in Barcelona, features renowned figures from the hospitality industry, including drinks author and The World’s 50 Best Bars Academy Chair for Spain and Portugal, François Monti; Managing Director of the Sustainable Restaurant Association, Juliane Caillouette-Noble; and award-winning New York-based drinks journalist and spirits expert, Mandy Naglich. 

Each project must address a concrete socio-environmental challenge and deliver measurable impact, from reducing CO₂ emissions or waste to repurposing materials or tackling other key sustainability goals. Participating countries currently span three continents and include the United States, Canada, Mexico, Spain, Italy, Finland, the United Kingdom, Germany, and Chile, with additional Asian countries to be confirmed soon. 

Last year, the third edition of the challenge crowned Daniel Pappa, bartender at Svanen in Oslo (No. 32 in The World’s 50 Best Bars 2025), as the global winner for his project ‘D.G.Æ (The Ugly Duckling)’, which combats waste by repurposing surplus and damaged farm products. The second edition recognised Mexican bartender Alberto del Toro for his project ‘Taller Zero, giving a second chance’, which transforms discarded glass bottles into ashtrays, cups, and lamps while creating employment opportunities for older people at risk of labour exclusion. The inaugural edition awarded renowned bartender Giacomo Giannotti, owner of Paradiso in Barcelona (No. 4 in The World’s 50 Best Bars 2025), for his innovative ‘Zero Waste Lab’ project.

The Borders Distillery has introduced the revolutionary, cloud based technology, Bottle ERP, in a move that will allow it to achieve its growth ambitions ahead of the release of its first single malt Scotch whisky.

Partnering with premier consulting firm Catalyst ERP, the distillery has implemented Bottle ERP, a comprehensive spirit management solution designed to streamline business and operational efficiencies. Powered by NetSuite’s world-leading cloud platform, Bottle ERP equips the team to track the journey from field to glass with greater clarity and control, while strengthening quality assurance, customer engagement and cask management. The platform also includes the fully integrated warehouse management solution, WMS Go.

At the forefront of the spirits industry's digital revolution, the transformation comes at a pivotal time for The Borders Distillery. Established in Hawick in 2018, the distillery has brought the craft of Scotch whisky making back to the Scottish Borders for the first time since 1837 and is currently gearing up to launch its first single malt Scotch. 

The introduction of Bottle ERP is just one part of a wider investment project at The Borders Distillery, as the company pursues its ambitious goals of becoming a household name in Scotch whisky.

David Shuttleworth, distiller at The Borders Distillery, commented:

“Implementing Catalyst’s Bottle ERP is just the beginning; we’ve now laid down a foundation from which we will begin to build our virtual distillery on. Working in partnership with Catalyst, we’re building a system that has long been sought after within the whisky industry - covering the whole process from end to end. I strongly believe the system will be transformative for The Borders Distillery and shows what collective thinking and collaborative working can achieve - particularly in an industry which craves technological advances.”

Nathan Cahoon, Chief Operating Officer of The Borders Distillery, added: 

“Through our work with Catalyst we have delivered a full digital transformation within the distillery - allowing our team to follow the production journey from ingredients through to cask selection, maturation and, eventually, bottling. Being able to track and demonstrate the provenance of our whisky is more important now than ever before, and Bottle ERP allows us to do this seamlessly. At The Borders Distillery we bring together industry traditions with a forward-thinking approach, allowing us to address consumer demands on a global scale.”

The release of The Borders Distillery’s Single Malt will rely heavily on the smooth implementation of the company’s new Bottle ERP system, ensuring the distillery has a product that is fit for modern consumption.

Sam A’Bear, Catalyst Bottle ERP – Sales Manager, Distillery Specialist said:

“The implementation of Bottle ERP is transforming how distilleries operate and is driving digital innovation across the whisky industry. By connecting every stage of production, from grain sourcing through to bottling and beyond, Bottle ERP brings together all aspects of a distillery’s operations within one unified system. The platform empowers producers with unprecedented visibility, traceability and control over their processes. The Borders Distillery is leading by example, demonstrating how technology can enhance tradition. Their adoption of Bottle ERP shows that data and craftsmanship can work hand in hand to produce world-class whisky with complete provenance.”

The launch of The Borders Distillery’s first Single Malt Scotch is imminent. As the first distillery to operate in the region for nearly 200 years, the Hawick-based distillery’s focus is to proudly showcase the exceptional quality and creativity the long-untouched whisky region has to offer.

Over the past seven years, the company has nurtured and trained a new generation of in-house distillers. In that time, it has laid down a fruit-forward spirit made exclusively from barley grown within 35 miles of the distillery, through the Borders Growers & Distillers programme in partnership with Simpsons Malt.

For more information on The Borders Distillery, visit . 

For more information on Catalyst ERP, visit