Ireland is alive with innovative whiskeys, such as this union of single pot still whiskey and the berry flavors of Bo Barrett’s French oak zinfandel casks. A final 12 months of aging in these used Calistoga, California wine barrels produces juicy aromas of bramble, red apple, and cherry, with cake mix, almond, and firm spices. This elevates the enjoyment over regular Green Spot with a swath of ripe red apple, damson, zested orange, and lemon enveloping the pot still spices before a distinctive dry, spicy finish. Number 16 in the 2018 Top 20 

Reviewed by: Jonny McCormick (Winter 2018)

One of three Mortlachs introduced in 2018, this has much to live up to, as the classic Flora & Fauna Mortlach was also 16 years old. The whisky has been aged entirely in sherry casks. The nose offers malt, gingersnaps, baked apple, and a delicate savory note. Quite full-bodied, with toffee apples, gammon, and old leather on the palate. Cocoa powder and tinned peaches in the finish. Editors’ Choice

Reviewed by: Gavin Smith (Winter 2018)

Lavish oak aromas display sawdust, sandalwood, baking spices, and Christmas cookies, but lurking underneath is lots of dark fruit—black cherry soda, blueberry muffin, and cassis—tinged with root beer barrels and alpine forest. A truly pretty, complex, and delicious whiskey, although the oak feels like it’s just a bit overdressed. Finished in charred wine barrels. (12,000 bottles)

Reviewed by: Jeffery Lindenmuth (Winter 2018)

This Jos. A. Magnus & Co. release marries 18 year old and 11 year old bourbon with 9 year old light whiskey. Rich oak on a nose that offers butterscotch, vanilla ice cream, and sugared pecans, along with red fruit, baking spice, and black pepper. The palate reveals more vanilla, as well as almonds, honey, toffee, and gingerbread. Chocolate, baking spice, pepper, leathery oak, and tobacco leaf complete a long, sinewy finish that shows its maturity well.

Reviewed by: David Fleming (Winter 2018)

This is sure to be a divisive edition, but once you open your mind to the idea, it’s hard to argue with the titillating aromas and seductive sweetness that curaçao casks bring. Resembling a bourbon liqueur, the nose is replete with tangerine, orange peel, tropical fruit, and nougat. The palate circles back to classic bourbon notes that manage to find balance with the candied orange nose.

Reviewed by: Jeffery Lindenmuth (Winter 2018)

A somewhat tight nose, with cocoa, spiced oak, brown sugar, and saddle leather; water reveals vivid vanilla and a bit of banana. The initial honeyed sweetness and chocolate-covered peanut cluster flavors quickly get brushed aside by the tannic oak and searing spice. Drinks a bit hot and hurried—with Szechuan pepper heat before a jolt of citrus oil. (18,000 bottles)

Reviewed by: Jeffery Lindenmuth (Winter 2018)

This wheat whiskey from Bainbridge Island in Washington State is finished 8 to12 months in barrels that previously held Islay Scotch whisky for 10 to 12 years. The nose offers cedar, beach bonfire smoke, and kelp, along with roasted pineapple, apples, and pepper. There’s more smoke, sea, and salinity on the palate, as well as meatier flavors of grilled sausage and leather, and the finish shows sweeter notes of caramel, walnut, and chocolate.

Reviewed by: David Fleming (Winter 2018)

A staple in the liquor cabinet, this hearty, malty dram conveys peppery smoke, kippers, dry spices, pencil shavings, a biscuit-like cereal note, and more pungent peat smoke as the glass warms up. Among others, this comprises Talisker, Linkwood, Cragganmore, and Caol Ila malts. Fruit follows smoke, with vanilla, pastry desserts, and peppercorn spices, becoming creamier with shredded peel, apple cobbler, and a warming finish of orange peel and forward spices.

Reviewed by: Jonny McCormick (Winter 2018)

This limited edition bottling celebrates the 25th anniversary of the DoubleWood releases. DoubleWood malts are initially matured in bourbon casks before a second period in European oak sherry casks. Classic Balvenie honey, orchard fruits, toffee, and oak on the nose. The palate is voluptuous, with orange, honey, ginger, and milk chocolate. Spicy sherry in the rich, long finish. (3,600 bottles)

Reviewed by: Gavin Smith (Winter 2018)

The nose offers rubbery-sweet peat and an array of fruit: apples, strawberries, raspberries, guava, mango, watermelon, and jackfruit, shot through with briny oyster shells. Juicy fruit—kiwi, guava, orange, pineapple—on the palate mingles with minerality, medicinal peat, dark chocolate, and salt. The finish is beach bonfire smoke, grilled pineapple, and finally, tobacco leaf. This is balanced and beautiful, but would be downright stunning at a higher proof. (Total Wine & More)

Reviewed by: Susannah Skiver Barton (Winter 2018)

Another Kirkland with evident sherry: raisins, figs, sugared almonds, leather, and pistachio-studded chocolate show up in full force, along with a note of rancio indicating its age. Additional flavors of nougat, orange oil, candied violets, and ginger swish into a full, rounded finish that settles in for a lengthy stay. This comes from the same undisclosed distillery as Kirkland’s 20 year old. (Costco)

Reviewed by: Susannah Skiver Barton (Winter 2018)

Master mezcalero Douglas French captures the flavor of native Oaxacan heirloom corn in this unique and singular spirit—the first single-barrel Mexican whisky available in the U.S. Distilled in San Agustín de las Juntas, each of French’s trio of whiskies uses a single variety of ancestral corn that requires hand-harvesting, promoting jobs in traditional farming. Aged for a mere 10 months in French oak, Yellow has swirling notes of blue iris, dried chilies, and fresh linen around a core of plump corn, with tangy marmalade, maple syrup, pepper, and a spiced-honey finish. Number 20 in the 2018 Top 20

Reviewed by: Jonny McCormick (Winter 2018)

Not a hair out of place here. On the nose, there are cooked bananas and poached pears with a wave of spices—allspice, cinnamon, cloves, pepper, and mace—as well as iced tea, orange peel, and the distinct aromas of a tobacco barn. The chewy, oak-driven palate showcases blackberry jam, cooked cherries, peanut chews, Coca-Cola, ginger, allspice, dark chocolate, and sassafras. It all ends with robust oak and a silky, lengthy flavor of pecan-studded chocolate. 288 bottles

Reviewed by: Susannah Skiver Barton (Winter 2018)

An array of flowers and fruits tumbles from the glass: lilacs, orange blossom, lemon oil, raspberry, blueberry, shelled walnuts, and a hint of licorice. Very light-bodied, but with entrancing candied citrus peel, bubble gum, and strawberry candy flavors, along with sherry cask notes of walnut, hazelnut, milk chocolate, raisin, and ginger. Sweet oak and berries on the finish, which is light but lengthy. (Total Wine & More)

Reviewed by: Susannah Skiver Barton (Winter 2018)

In one of the year’s most intriguing experimental techniques, Glengarriff treats new barrels with burning peat to imbue a fine veneer of smoke over the surface of the vessel’s virgin oak staves. A final finishing in these smoked barrels imparts the captivating pleasure of chocolate brownie, campfire smoke, and sweet cocoa aromas that yield to a pleasantly oily, rounded whiskey with citrus, Jolly Rancher hard candy, chocolate cake, spices, and coffee notes, with a finish of festive spices. Ambitious work, fresh from the frontiers of flavor. Number 19 in the 2018 Top 20

Reviewed by: Jonny McCormick (Winter 2018)

The lost Dufftown distillery of Pittyvaich last appeared in the Special Releases as a 25 year old in 2015. Like that bottling, this was also aged in refill American oak hogsheads. Initially, it’s slightly savory on the nose, with salted caramel, walnuts, and spicy raisins. Oily on the palate, with pineapple, apple crumble, malt, cinnamon, and nutmeg. Toffee, milk chocolate, and licorice in the peppery finish. (4,680 bottles)

Reviewed by: Gavin Smith (Winter 2018)

A bold nose smacks of sweetness and deep layers of leathery oak and toasted nuts. The palate pours sweet initially, with earthy dried apples, citrus, and bread crust, before the bitter citrus pith and tobacco notes rush in, turning dry and tannic, with tea leaves, dried herbs, and cigar wrapper. Finals wisps of varnish are a hallmark of age. This elder statesman deserves respect, but is nonetheless past its prime.

Reviewed by: Jeffery Lindenmuth (Winter 2018)

Layers of rich fruit pervade the nose—plums in syrup, mango, guava, peach, dried kiwi—along with white pepper, ginger, and tobacco leaf. Those same fruits tumble over each other on the palate, which is light but complex, with gentle spice, cigar wrapper, dark chocolate, and slightly drying oak. The finish, though light, retains length through chocolate, tobacco, and polished oak flavors. This tastes remarkably good at its low proof, but what a thing it would be at 46%. (Trader Joe’s)

Reviewed by: Susannah Skiver Barton (Winter 2018)