Hail the new distillers who have so broadened the profile of rye whisky. All rye grain, some matured in new American and Canadian oak and some in bourbon barrels, yields a complex palate woven into sweet citrus reminiscent of Grand Marnier. Fresh linen with the waxiness of a wet oil painting, tart gooseberries, creamy vanilla caramels, nutty cereals, and peppery spices. Finishes sweet with ripe fruit, white pepper, and halva.

Reviewed by: Davin de Kergommeaux (Spring 2019)

An intriguing first release from one of craft beer’s most inventive producers. Like many whiskeys made by brewers, this one’s charm is in its deceptive simplicity that reveals successively complex character with every sip. The rum-cask finish is evident throughout: caramel-banana sundae, marzipan, and pistachio pudding on the nose, along with rose petals, meringue, and a touch of suntan lotion. The palate has fresh banana, rose water, pistachio kheer, almonds, lemon, and lime sherbet. Oak asserts itself on the perfumy, elegant finish.

Reviewed by: Susannah Skiver Barton (Spring 2019)

This expression has been finished for an unspecified period in first-fill bourbon barrels. The nose is floral, with gentle spices, honey, developing mangos and apricots, with vanilla ice cream, plus coconut. Sweet and smooth on the palate, with tropical fruits, more vanilla, and honey, plus old leather, and developing plain chocolate. The finish is long and drying, with slightly astringent oak and wood spices. (600 bottles for the U.S.)

Reviewed by: Gavin Smith (Spring 2019)

Created by blender George Harper, who worked on White Walker, this has nutty toffee, coffee grounds, caramelized sugars, roasted hazelnut in chocolate, an appreciable grain note, plus the titular gentle sweet peat smoke. Toasted oak, chocolate praline, sweet runny caramel, coffee, and a catch of smoke dissipate to leave the smooth flavor of creamy toffee penny candy. An uncut diamond with great potential set against the brilliance of Black Label. £30

Reviewed by: Jonny McCormick (Spring 2019)

Butter, salted caramel, vanilla fudge, firm but tolerant spices—notably white pepper—red apple, and strands of orange zest. After a juicy orange opener, a delicious wave breaks over the tongue, bringing toffee, caramel, cappuccino, hints of chocolate, and a good balance of spices. The finish is spiced fruit with notes of burnt butter, clove, and coffee. This signature blend is consistently one of their best whiskeys.

Reviewed by: Jonny McCormick (Spring 2019)

A blend of straight bourbons at least 15 years old. A fragrant, complex nose of oak, baking spice, cherry pie, cooked pears, and bitter lemon, with underlying notes of cigar box and dunnage house floor. The palate is creamy and sweet, offering caramel, chocolate frosting, coconut shavings, a fruity note of sweet raspberry, and chili pepper. A finish of tobacco leaf, dark chocolate, and more spiciness as a final note.

Reviewed by: David Fleming (Spring 2019)

Distilled from 52 tons of Islay barley and filled into 134 casks, most of which were second fill. At 5 years old, the result is whisky with an initially fresh and zesty nose, featuring sea breezes and lemon juice. Mild iodine, ginger, and sweet peat then develop. Sweet on the full palate, with honey, cereal notes, smoky peat, and brine. Oak and chili in the ultimately dry finish.

Reviewed by: Gavin Smith (Spring 2019)

Begins light on the nose with clean grain, then spring flowers and persistent, strong blackberry notes move in. Wonderfully balanced, even as blackberries remain strong across the palate, accented by tart kiwi fruit and rich spices: ginger, cloves, nutmeg. Fruits and spices complement each other as the round, creamy palate fades into a long, hot, peppery finish. Beautiful whisky exclusive to the U.S., and fruitier than the 43.4% Canadian version. Best Value

Reviewed by: Davin de Kergommeaux (Spring 2019)

Baked lemons, light caramel, throat lozenges, and a butteriness to the nose, the grain character complemented by sweetness and warmer fruits. Light red fruits, butterscotch, Scottish tablet, with a nippy herbal bite to the palate and a deep, persistent burn of cracked black pepper spiciness that glows long into the finish. Strathclyde showing lots of enjoyable distillery character here.

Reviewed by: Jonny McCormick (Spring 2019)

This is really intriguing, with the vitality of fresh green shoots in spring, fresh-mown lawns, snow peas, pencil shavings, dragon fruit, beet chips, and the exotic scents of a spice market. The taste is gentle with lime, herbal notes, cream soda, generous buttery caramel, and some boisterous spices that loiter into the finish. A highly enjoyable bottle: one to dissect, discuss, and digest.

Reviewed by: Jonny McCormick (Spring 2019)

A blend of four single malts for the latest incarnation, this has poached pear, sweet green apple, melon skins, light spices, barley sugar, and yet some crunchy barley notes too. Sweet vanilla fattens out to orange, peppercorn, honey, and barley sugar, with apple and herbal greenery appearing at the end. Hold for at least 30 seconds, then there’s spice at the swallow, and a waxy, mouth-coating finish of smooth-pulped fruits. (14,894 bottles)

Reviewed by: Jonny McCormick (Spring 2019)

A beautifully balanced blend of fudge, vanilla, strawberry bubble gum, warm orange, and cinnamon, with ozone and peat smoke. Soft, slightly bitter fruits melt into a creamy silky concoction of Horlicks, white chocolate, and vanilla, with chewy toffee sweetness. The smoking embers of peat catch on the finish with a little menthol and peppermint. Robust enough for beach parties and weddings, not just polo matches. (Global Travel Retail)

Reviewed by: Jonny McCormick (Spring 2019)

Each release of the limited-edition Reverie series will be different from the last, as Westland explores the boundaries of single malt blending. Spice and fragrant oak on the nose, delicately floral, with light fruitiness on the palate and a hint of peat. A spicy, white pepper note precedes a lengthy finish of apricot, honeycomb, and then more spiciness. This whiskey floats like a butterfly, but has plenty of heft, depth, and balance. (900 bottles; distillery only)

Reviewed by: David Fleming (Spring 2019)

Although distilled in Scotland, this completed its maturation in Spain; it’s not scotch, but it is very tasty. Cocoa powder, melted milk chocolate, ground hazelnut, vanilla pod, snuff, and allspice go full tilt at cask strength. Chocolate fondant pudding, baked fruit, cocoa, malt, dried fig, black pepper, and black fruits operate with a dark, tangy edge that ignites the tongue. This has been bottled at a perfect strength. (900 bottles for U.S.)

Reviewed by: Jonny McCormick (Spring 2019)

The nose offers aromas of fragrant oak, baked apple, caramel, clove, cinnamon, bananas, and creamy vanilla, set against an herbal back note of tarragon. The palate offers cigar box, slate, chocolate, caramel, and chili pepper. Water coaxes fruit notes of blackberry, lemon, and cherry, as well as chocolate-nut cake. A long finish has notes of tobacco, warm chocolate syrup, and toasted almonds. Rich, layered, complex, and eminently pleasurable.

Reviewed by: David Fleming (Spring 2019)

This sixth edition of Midwinter’s, which is Rendezvous rye finished in French oak and port barrels, includes High West’s own-make rye for the first time. A nose of gingerbread, allspice, nutmeg, vanilla, and cinnamon melds with fragrant cedar chest, leather, and oak. The palate offers sweet blackberry, chocolate, raisins, and dried plums, along with toasted oak and tobacco, leading to a spicy finale. A beautiful balancing act and a wonderfully indulgent treat.

Reviewed by: David Fleming (Spring 2019)

This 18 year old single malt is stylistically very different from the older releases in Chapter 4. The nose is soft, with honey and mashed banana. Ginger and crème brûlée notes in time. Medium-bodied, the creamy palate follows the nose closely, introducing vanilla custard, coconut, and chopped almonds. The finish dries slightly, with a hint of chili heat. £800

Reviewed by: Gavin Smith (Spring 2019)

A blend of 9 year and 9 month, 11, and 15 year old barrels from Tennessee, Indiana, and Kentucky. The combination creates complexity and balance, starting with an aromatic nose of toasty oak, cherry, cinnamon, nutmeg, dried orange, leather, and cigar ash. The palate follows with notes of semi-sweet chocolate, espresso, peach cobbler, and a hint of coconut. It concludes with a finish of more chocolate and subtle notes of fruit.

Reviewed by: David Fleming (Spring 2019)