A spectacular citrus nose with incredible freshness; neroli oil, bergamot orange, an array of wood spices, baked apricot, dried strawberry, heather, lavender, honeysuckle, jasmine, and hyacinth. An intense array of citrus on the palate—the strongest being mandarin, it is thick-textured yet agile—accompanied by baked brioche, Ling heather honey, vanilla, and oak, with a hint of eucalyptus on the extraordinarily long finish. A masterclass in rare whisky blending.

Reviewed by: Jonny McCormick (Spring 2019)

Age is readily apparent, not as weariness, but sheer intensity—like a Vise-Grip handshake from an old man. The flavors come in rapid waves, first on the nose with pipe tobacco, dark chocolate, sassafras, cassis, licorice, orange peel, and menthol-like hints of solvent. Then chewy fruit and drying oak harmonize on the palate, the dark berry fruits playing off the refined oak with its cedary spice. The drying finish echoes of rustling autumn leaves and plum skins. Exquisitely balanced and muscular.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

This veteran was matured in a European oak oloroso sherry butt. The nose is fragrant, with malt, raisins, and tangy orange in time, settling to stewed fruits; a pleasing harmony of aromas. The palate is chewy and spicy, with a lovely bitter-sweet interplay between orchard fruits and dark oak, sprinkled with icing sugar. Licorice, tannic oak, and bitter chocolate in the very long finish. A classic survivor. £21,000

Reviewed by: Gavin Smith (Spring 2019)

An innovative offering made with a proportion of chocolate malt and matured in virgin American oak. Some of the component whiskies are between 35 and 40 years old. Milk chocolate, honey, orange marmalade, sultanas, and spice on the inviting nose. The palate is rich and full, with malt, dates, Jaffa oranges, dark chocolate, and coffee beans. Long and spicy in the drying finish. Glenmorangie at its very best.

Reviewed by: Gavin Smith (Spring 2019)

Each MVR vintage has its own character, and the latest version has a sweet motif coddled in a soft, fruity bounty. Orange tartlets, white pepper, cantaloupe, nectarine, pear, malt, and rounded oak greet the nose. Honey and caramel with citrus, pulped fruit, and spice, before a sweeter phase of tablet, toffee, and vanilla flavors on the palate. Spices only nibble at the sweet and comforting finish. Collectible

Reviewed by: Jonny McCormick (Spring 2019)

The nose offers canned peach halves in syrup, peat smoke, and brine. Oily in the mouth, with sweet orchard fruits, followed by a medicinal note, pepper, and dry spices. Plain chocolate and a hint of chili in the long finish, with a final touch of coal dust. (U.S. exclusive; 115 bottles)

Reviewed by: Gavin Smith (Spring 2019)

Vanilla, honey, and caramel accented by baking spices and dark fruits on a complex nose. Water opens up a blisteringly spicy palate, revealing gorgeous clean grains, dusty rye, and citrus hints hidden underneath. Not as floral as earlier iterations, and with fewer typical sour rye notes. Baking spices dominate the vanilla-sweet palate, which finishes with sweet peppery spiciness. Perfect for cask-strength fanatics with patience and an eyedropper. C$100

Reviewed by: Davin de Kergommeaux (Spring 2019)

Originally touted by Booker Noe, the “Kentucky Chew” is a way of tasting whiskey: swishing it around your mouth, then swallowing and smacking your lips—an urge that’s hard to resist with this intensely flavorful bourbon. Aromas of peanuts, cherry cola, candied ginger, blackberry jam, and curing tobacco are echoed on the palate, which has grape jelly, blueberry pie, peanuts in Coke, Mexican hot chocolate, and a hint of licorice. The finish is warming, lengthy, and sweet, with a lift of cherry and spice undercutting chocolate and oak.

Reviewed by: Susannah Skiver Barton (Spring 2019)

Prepare for sensory overload. Aromas of peanut butter blossom cookies, molasses, creamed corn, iced tea, cassis, and marmalade hint at the decadence of the palate, which is mouth-filling and chewy. Its flavors hit all the high points of outstanding bourbon: big and bold grain, chocolate, wet walnuts, orange and cherry Jello, nutmeg, cinnamon, white pepper, tobacco leaf, and waves of oak. Nuts, nuts, and more nuts on the finish, with espresso, chocolate, and drying oak. Sourced from an undisclosed Tennessee distillery. 186 bottles; Doc’s Wine, Spirits & More exclusive

Reviewed by: Susannah Skiver Barton (Spring 2019)

This punchy U.S. debut is a smokier affair than their recent output, with aromas of campfire embers, cigar smoke, vanilla custard, bread-and-butter pudding, and cooked red gooseberry; this is calming, aromatic smoke associated with good times. Sipping reveals flavors of fresh raspberry, cinnamon, nutmeg, and chocolate, before a wave of smoke and caramel toffee. The tandem partnership of smoke and sherry is phenomenally good.

Reviewed by: Jonny McCormick (Spring 2019)

This 27 year old expression includes whisky matured in a mix of oloroso and Pedro Ximénez butts and puncheons. The nose is rich and inviting, with freshly polished antique oak furniture, cherry blossom, and vanilla. Big sweet sherry notes on the palate, with wood spice, hazelnuts, and cherry liqueur-filled dark chocolate. The long finish features ripe plums, treacle, and more dark chocolate. Luscious! (2,293 bottles)

Reviewed by: Gavin Smith (Spring 2019)

Big vanilla and toasty oak meet the generous sweetness of overripe plums and cooked fruits, like canned peaches and marmalade. The deep char aromas suggest toasted marshmallows and bananas Foster, with glints of rose petal. The flavors pour forth like dense fruit preserves, coupled with sweet dried corn, whole-grain toast, and waxy notes of paraffin and honeycomb. A richly layered, complex rye with dried herbs and strawflower on the finish.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Dripping with butterscotch and marzipan, this is a gorgeous mix of confections and spice. The toasted sweetness of coconut macaroon cookies and graham cracker pie crust meets clove, orange peel, teaberry, and a seductive sandalwood note. A whirlwind of spices grabs hold of the tongue, sinking slowly into creamy nut butters, earthy tannins, and toasted pecan. The persistent sweet caramel and fruit handle generous water without yielding, just revealing ever more flavor. Editors’ Choice

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Some whiskeys have already peaked at a quarter-century, but this one, distilled in Indiana and finished in sercial madeira casks, is at its apex. Caramel-covered peanuts, candied orange, fresh-baked bread, Toblerone, cinnamon ginger snaps, blueberry cobbler, black tea, and plenty of oak on the nose. The palate is supple and elegant, with peanut brittle, cherry cordial, milk chocolate, blueberry, horehound candy, cola, white pepper, ginger, roasted pecans, and refined oak. Leave plenty of time to enjoy the finish, with its subtle white pepper and dark fruit undertones.

Reviewed by: Susannah Skiver Barton (Spring 2019)

This is a whiskey that knows exactly what it wants to be, a rambunctious bourbon that throws the full weight of its barrel behind a flavor-packed punch. Lots of dry, charred-matchstick oak meets chewy fig and dried fruits, fudge brownie, and fresh meadow, with hints of banana and furniture polish in the aroma. Brawny and unapologetic on the palate; peach syrup and baked apples meet a torrent of spices as the moreish finish oozes on like chocolate lava cake. Collectible

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Lean green fruits and dry spices, with fresh Comice pear, honeydew melon, lychee, toasted sesame, cardamom, banoffee pie, creamy vanilla, and delicate, perfumed florals. The PX has framed this beautifully with flavors of sultana, shortbread, apple, pear, clove, and black pepper, with the orchard fruits and spices fading into the finish. This has aged gracefully and shows the great potential for long-aged Irish whiskeys. (100 bottles, U.S. exclusive)

Reviewed by: Jonny McCormick (Spring 2019)

A blast of exotic spices, followed by sweet oak, juicy tangerines, bosc pear, sandalwood, petitgrain oil, and vanilla seeds; it’s that junction of oak and spices where the mizunara has worked its magic. The palate is medium in weight with caramel, hazelnut, and a collision of orange and active spices, with the mizunara continuing to influence the flavor of the finish. The cooperage may be arduous but it’s worth it. (Global Travel Retail)

Reviewed by: Jonny McCormick (Spring 2019)

An opulent nose of dense chewy caramel, butterscotch pudding, and maple syrup gains depth from nutty, earthy, and tobacco leaf notes. The maturity appears in appealing glimpses of varnish and wood polish. The palate, too, doesn’t disappoint, with the rich and creamy sweetness balanced with generous oak tannins, lending fine balance. On the finish, look for drying cedar and oak, with clove and pepper. A blend of four different Indiana high-rye bourbons distilled in 2007 and 2008.

Reviewed by: Jeffery Lindenmuth (Spring 2019)