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Sam Heughan shoots new Sassenach whisky campaign ahead of re-release

The Outlander star shared a picture of himself on location in the beautiful countryside.

Published: July 1, 2021
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The sellout success of The Sassenach Whisky, which was made available in the UK in early December 2020, has prompted a re-release, set for August.

The whisky is a nod to the nickname Sam’s character Jamie has given his on-screen love interest Claire on the show and realises a dream the Scots actor has had for a long time.

Sassenach launched in the US on 2 March 2020 following an announcement in August 2019 that the star was creating a whisky with his Sassenach Spirits company.

Tweeting at the time of the Sassenach launch, the Sassenach Spirits team said: “Inspired by the Highland landscape, the Sassenach is a uniquely blended Scotch whisky with a distinct character and smooth flavour, suitable for any occasion.

“Ancient peaks, hidden glens, and rising morning mist, freshwater and firm oak run deep in its veins. Matured in casks that previously held fine Madeira wine, the exceptional blend has an underlying rich character that rises to the forefront.”

It has gone on to win double gold twice at the San Francisco World Spirits Championship.

Tweeting about the new campaign, Sam wrote: "Awesome few days on the road shooting the next @SassenachSpiritcampaign!

"Can’t wait for you guys to see and taste our award winning whisky!

How to make a whisky sour cocktail

"Thank you Scotland for the epic views and @HarleyUK for my custom wheels."

The trip comes at a time of warm weather in Scotland - as temperatures remain steadily above 20 degrees in Glasgow and the central belt.

In late 2020 Sam Heughan joined us on our podcast Scran to chat about his whisky, as well as why he chose a blend over a single malt, how it was almost made in America and his re-discovered love of Scotland through filming Outlander.

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The actor also hinted at what other drinks may be released, saying: "In the future, I think we're going to start looking at other innovative spirits, whether it's whisky or something else.

"But I think a single grain (whisky) is definitely a route we want to look at as well, because they're so good - and probably the majority of what I'm drinking right now."

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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