Complex, elegant textures from the get-go; woodsmoke from a bonfire of green twigs, ashy peat embers, grain stores, vanilla cream, and honey drizzled over baked apples. Golden syrup flapjacks, vanilla fudge, candied apricot, orange peel, Quaker oats, gingerbread, pepper, and a catch of smoke that bridges into the finish, where hints of citrus and golden honeyed grains are found. Classical allure, but eminently accessible.

Reviewed by: Jonny McCormick (Winter 2018)

Though the name means “rich and mellow,” this whisky offers fresh, clean aromas: honeysuckle and lilies; melon, lemon, and lime; hay and grass, a sunlit meadow. Sweet and zingy on the palate, with lemon oil, guava candy, blueberry, strawberry, gentle spice, milk chocolate, and walnuts. More spice on the finish, with polished oak and dried fruit. Well constructed, supple, and easy to enjoy. (Total Wine & More)

Reviewed by: Susannah Skiver Barton (Winter 2018)

The third release in Glenmorangie’s Bond House No.1 Collection spent 10 years in bourbon casks before being transferred into Bual madeira casks for 15 years of secondary maturation. Spicy nougat and ginger on the nose, stewed apricots, and a hint of bonfire smoke. Viscous on the palate, juicy, with strawberry liqueur chocolates. Spices linger long in the finish, with damsons and dark chocolate. (Travel Retail exclusive)

Reviewed by: Gavin Smith (Winter 2018)

Blender Aista Jukneviciute finishes Celt in peated Islay quarter casks that enable the sooty charcoal smoke and maritime notes to sink their claws into the fresh lemon, mandarin, and buttery, toasty aromas. Penderyn, the best known of the small but growing number of Welsh distilleries, is in the process of constructing a second distillery with a visitor center in Swansea anticipated to open in 2021 and has proposed a third facility for Llandudno. Sweet citrus, dark fruits, chocolate, and spicy smoke linger on the finish. Forget Daenerys, this is the whisky of dragons. Number 17 in the 2018 Top 20 

Reviewed by: Jonny McCormick (Winter 2018)

Perfect for drinkers with a Goldilocks complex, this falls between the lemon-favoring 12 year old, and the richer, sherry finished 16 year old, with a nose of sweet mandarin, tropical fruits, fruit pastries, warm banana muffin, barley sugar, and forest honey. Bold, attention-grabbing flavors of orange, honey, vanilla, dried ginger, pepper, and jam-slathered pastries, with caramel, ground almond, and a tantalizing, zesty grapefruit bitterness toward the end.

Reviewed by: Jonny McCormick (Winter 2018)

Fresh morning blooms in the flower shop, soft summer fruits of cantaloupe, nectarine, peach, apricot, scallop-shaped madeleines, light vanilla, and dry, unobtrusive spices on this blend of sixteen single malt whiskies. Plunge into a pool of honey, orange, mango, vanilla, and sugary-sweet candy, shot through with little darts of spice. The finish is relatively short, with sweet pastries and light pepper, but I think ewe will like this.

Reviewed by: Jonny McCormick (Winter 2018)

This blends bourbon and oloroso cask-matured elements drawn from every style of Irish whiskey. A mouthwatering dram with warm, creamy toffee, ripening yellow banana, wood spices, toasted coconut, spiced stewed apple, and cinnamon sticks. A delicious sip reveals a smooth medley of malt, chocolate, gentle spices, Brazil nut, and dried fruit, which sidles into a long finish of chocolate-covered raisins and deep, resonating spice. No reservations; this is special.

Reviewed by: Jonny McCormick (Winter 2018)

Honey Nut Cheerios, pistachios, pomegranate, and softly spiced, earthy aromas lead into a rich palate of juicy grapefruit, guava, salted dark chocolate, and toasted nuts, with biscuity and oaky flavors to round things out. Gentle, but well balanced; no need to add water. (Total Wine & More)

Reviewed by: Susannah Skiver Barton (Winter 2018)

High West made a momentous change to its recipe for Double Rye! this year, for the first time adding its own house-made pot still rye to a blend that was previously fully sourced from other distilleries. Apple blossom, yuzu, chamomile tea, walnut shells, pine boughs, and green-apple candy on the nose shift into an oily palate that starts off soft and then picks up speed and spice. Flavors of lemon, black pepper, walnut-and-apple chutney, dark chocolate, and a lively hit of green apple make this a satisfying pour—especially at the price. Above all, it validates High West’s skill as both blenders and distillers in their own right. Number 14 in the 2018 Top 20 

Reviewed by: Susannah Skiver Barton (Winter 2018)

Orange zest, cocoa powder, toasted marshmallow, spiced root beer, peanuts in the shell, and pure vanilla bean on the nose, along with the pleasant aroma of standing inside a dusty old barn. The body has heft and purpose, weaving together orange marmalade, corn cakes, root beer, horehound candy, gingerbread spices, and blueberry jam, with well-integrated oak throughout. Unlike other contenders, this hits the perfect proof. (Costco)

Reviewed by: Susannah Skiver Barton (Winter 2018)

There is a lot of pride behind this bottle, but undoubtedly its best features are the gloriously juicy mouthfeel and generosity of flavor. Orchard fruit, creamy vanilla, and freshly sliced orange square up to a company of spices: a mix of dried cumin, cayenne, paprika, and black pepper. Heavy and tangy, the orange conquers the initial charge of spices, with flanking maneuvers from lemon and bitter peels giving close support. (1,000 bottles for U.S.)

Reviewed by: Jonny McCormick (Winter 2018)

This is one of four new additions to the portfolio in 2018, and is the pick of the bunch. It is a ‘marrying-strength’ variant of the 18 year old, relaunched in 2017. Treacle tart, sweet woodsmoke, and milky coffee on the robust nose. The palate is voluptuous, with tangy orange, malt, and more woodsmoke. Milk chocolate and smoky Jaffa oranges in the finish. (Travel Retail exclusive)

Reviewed by: Gavin Smith (Winter 2018)

Sweet scents of maple syrup, creamy vanilla, caramel, and rich chocolate start things off, enlivened by notes of pepper, orange peel, and bread spice. A chewy palate tastes of dark chocolate, cherries and plums, cinnamon and layered spices of ginger, white pepper, cinnamon, and cloves. A similarly spicy finish is balanced by plums and berries, dark chocolate, and oak. A balanced, dessert-like whiskey with beautiful sweet notes and much more.

Reviewed by: David Fleming (Winter 2018)

This blend of bourbons includes 11 year old and 18 year old liquid finished in armagnac, sherry, and cognac casks. Toasted oak, cinnamon apples, clove, blueberries, and vanilla cake on the nose, followed by a palate of chocolate cream pie, brown sugar, and more apple, cinnamon, and blueberry. Long and rich on a silky finish, with a final note of tobacco leaf atop chocolate, cinnamon, and cherry. A whiskey that combines power and finesse.

Reviewed by: David Fleming (Winter 2018)

Unpeated Caol Ila has become a staple in Diageo’s Special Releases program. This year’s expression was matured in a combination of refill and rejuvenated American oak barrels and bodega European oak butts. Fresh and spicy on the nose, with tropical fruit aromas. Creamy on the palate, with fruit-and-nut milk chocolate bars, plus notes of developing citrus. The finish is slightly earthy, with wood spices.

Reviewed by: Gavin Smith (Winter 2018)

Precious few distillers outside of Japan are resourceful and determined enough to lay their hands on virgin mizunara oak to cooper their own finishing puncheons, let alone allow you to experience its flavors at such a reasonable price. Stone fruit, Quaker oats, comb honey, and sandalwood aromas are followed by ripe melon and tropical fruit flavors trailed by cocoa. Fragrant spices contribute to a sublime balance, with spicy chocolate, coffee grounds, and menthol to finish. This is a rare gem among Irish whiskeys. Number 18 in the 2018 Top 20 

Reviewed by: Jonny McCormick (Winter 2018)

Ripe pit fruit, especially apricot and peach, Quaker oats, and comb honey aromas are boosted by aromatic fragrances and sandalwood. Cantaloupe, mango, and papaya are followed by chocolate and cocoa, which pair beautifully with the muted citrus. Fragrant spices really add shape and contribute to a sublime balance, with spicy chocolate, coffee grounds, and menthol to finish. A most impressive leap forward in quality and complexity. (6,000 bottles for U.S.)

Reviewed by: Jonny McCormick (Winter 2018)

The first edition of Loch Gorm appeared in 2013, and it remains the distillery’s only whisky to be fully matured in sherry casks. The 2018 iteration comprises the contents of nineteen oloroso sherry butts filled in 2007, 2008, and 2011, the oldest of which are some of the first sherry casks filled at Kilchoman. These rich, confident aged whiskies converge in the best Loch Gorm to date, showcasing the expression’s trademark blend of succulent sherry, cooked fruits, and earthy peat, along with flavors of honey, ginger, sultanas, and spice. Number 15 in the 2018 Top 20 

Reviewed by: Gavin Smith (Winter 2018)