The House Stark bottling is presented with an image of a dire wolf on the label. The nose yields honey, orange, malt, toffee, and a suggestion of struck matches. Medium-bodied and sweet, with red apples, apricots, milk chocolate, and white pepper. Satsumas, nutmeg, milky cocoa, and gingery oak in the medium-length finish.

Reviewed by: Gavin Smith (Spring 2019)

For starters, this new addition to the lineup has a delicious nose of baked Alaska, cotton candy, vanilla, and creamy fudge, along with well-developed notes of toasted oak from the virgin casks. A smooth blend of caramel, banana, peach, green fruits, and hazelnut. It grows increasingly tangy in the mouth, before softening to leave lively peppery spices and toffee to conclude this affordable everyday sipper. (Global Travel Retail)

Reviewed by: Jonny McCormick (Spring 2019)

Lots of complexity follows the Canadian triad of caramel, pepper, and cleansing pith. Master blender Andres Faustinelli sourced 7 year old whisky in Okanagan red wine barrels then finished it in virgin, air-dried, 4 year old Hungarian oak. Rich oak and red wine on the nose lead to exotic spices, tingling peppers, burley tobacco, and vaguely phenolic grape skins on a buttery palate. Burnt sugar and chocolate cherries, then a long, spicy finish.

Reviewed by: Davin de Kergommeaux (Spring 2019)

Sweet bread pudding and cracked pepper are tinged with wintergreen and earthy oak, the alcohol strikes just a touch sharp. With water, banana, lemon, and vanilla cupcake sweetness appear. On the palate, lively citrus, white pepper, violet candies, and peanuts, before finishing with a tapestry of spices: ginger, allspice, and paprika. Characterful, well-proofed, and tasty stuff.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Billed as a whiskey that combines elements of bourbon and rye, the nose blends pine forest, lime, green cardamom, coriander, orange, cinnamon, and raisins. The palate is a balance of freshly baked cinnamon buns, chocolate, pistachio, baked apple, cloves, and cracked pepper. The finish is punctuated by sweet vanilla syrup and bitter orange, pipe tobacco, and light pepper. Smooth and pleasant, it perhaps could use more aging, but is well executed nonetheless.

Reviewed by: David Fleming (Spring 2019)

A blend of straight bourbon and bourbons finished in red wine and sherry casks. Lovely grain aromas, especially of porridge, along with cinnamon, clove, baked apple, citrus oil, honey-roasted peanuts, spearmint, and milk chocolate. Nuttier grain on the palate, which is led by red fruit, caramel, and lively spices: black pepper, cinnamon, allspice, candied ginger. Citrus oil, walnuts, and a bit of cigar tobacco lead into a nutty, somewhat light finish. The whiskey was distilled by Jim Beam master distiller Fred Noe and blended by Suntory master blender Shinji Fukuyo.

Reviewed by: Susannah Skiver Barton (Spring 2019)

Initial aromas of toasted nuts, nougat, and pistachio. Water releases cedar and sandalwood along with citrusy grapefruit notes. The palate is both earthy and sweet, with dried flowers, leather, and hazelnut. The medium finish offers a nice balance of classic rye flavors including baking spice, lavender, and zesty citrus. Best Value

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Old Forester’s first-ever rye and first new mashbill in 150 years, balanced at 65% rye, 20% malted barley, and 15% corn. Cinnamon, raspberries, blackberry, vanilla, and spiced oak greet the nose. The palate starts out sweet and fruity, then reveals an almond nuttiness, cinnamon, orange, and chili pepper. Water coaxes out ginger, pecan, and more heat. A smooth finish that’s still spicy, ending with a flourish of candied orange and rich chocolate.

Reviewed by: David Fleming (Spring 2019)

Lush, soft summer fruits bathe the nose with green melon, kiwi, green apple, tart gooseberry, ladyfingers, and a not unpleasant plastic note, like toy building blocks or the glove compartment of a new car. Baked orange delivers sharp tart flavors, with allspice, barley sugar, and hard candies, later developing apple notes and settling into a creamy, fruity finish.

Reviewed by: Jonny McCormick (Spring 2019)

A sultry, earthy, fragrant whisky, with black cherry, currants, dunnage warehouses, sherry, ground ginger, dry oak, and chili flakes. Warm and enticing, this displays great structure: black cherry, sultana, and dried fig; a middle phase of cavorting spices that are soothed into a lengthy finish of spicy, rich dried fruits. Plenty of sherry character makes this a delicious find, but it would be interesting to try a less cask-driven expression. (900 bottles for U.S.)

Reviewed by: Jonny McCormick (Spring 2019)

Dedicated to Dr. Jim Swan, who encouraged Cotswolds Distillery to shave, toast, and re-char red wine barriques, this has developed aromas of cherry, dried goji berries, rose petal, vanilla cake mix, butterscotch, and muted spices. It still feels young at this mighty strength. Warm red fruits of cherry and strawberry slam into a distortion of allspice, clove, and tongue-searing alcohols, which are quelled eventually by sweet notes of creamy toffee and mint. (3,000 bottles) £65

Reviewed by: Jonny McCormick (Spring 2019)

Distilled from an “aggressively hopped” IPA, aged in new charred oak, and finished in Islay scotch casks. Cured and grilled meat on the nose—I’m reminded of Lexington, NC-style barbecue—along with chicory coffee and apple blossom. Hoppy and piney flavors reveal the beer wash and are joined by orange, lemon Pine-Sol, pecans, chocolate, oak, black pepper, and restrained smoke. The finish brings it all in: smoked oak, zingy lemon, bittersweet chocolate, and hops. This whiskey will have its fans and detractors; in context, it offers unique and enjoyable flavors. 396 bottles

Reviewed by: Susannah Skiver Barton (Spring 2019)

House Baratheon is represented with a label depicting a crown-wearing rampant stag. An undemanding dram, with soft toffee, cream, baked apples, and a hint of ginger on the nose. The palate is light, with brittle toffee, soft fruit notes, and oak. Drying in the finish, through aniseed and wood spice.

Reviewed by: Gavin Smith (Spring 2019)

An appropriately dark bottle and label are featured for the Night’s Watch bottling. Tangy citrus fruit, brittle toffee, and vanilla on the nose. Nicely textured in the mouth, with tangerine segments in cream, developing nuttiness, milky coffee, and a hint of char. Lively spices, toffee, and aniseed in the medium-length, slightly oaky finish.

Reviewed by: Gavin Smith (Spring 2019)

This American single malt is aged in two separate bourbon barrels—one new and one used. A malty, earthy nose of slate is followed by notes of coriander and orange peel, as well as iced tea, ginger, and dark chocolate. The palate offers espresso, bitter orange, more chocolate, and grilled pineapple. A long, rich finish of orange, mocha, black pepper, and pipe tobacco. Rich, malty, and flavorful—some enjoyable sipping here.

Reviewed by: David Fleming (Spring 2019)

Matured in bourbon casks for 10 years, followed by 2 years of finishing in ruby port pipes from the quintas, or wine estates, of Portugal. Stewed fruits, cloves, and port-soaked oak on the nose, which carry over to the sweet, viscous palate, along with milky coffee, fruit spices, and cereal. The overall effect of sticky sweetness lingers through the finish.

Reviewed by: Gavin Smith (Spring 2019)

The sherry cask finish asserts itself right up front, with orange oil, sweet figs, cloves, and cedar; aromas of grape candy, peonies, spearmint, and allspice appear as well. While this is unabashedly a rye, with flavors of cinnamon, black pepper, and oak, the sherry comes to the fore again in the guise of grape soda, sweet cherries, and chocolate. The finish is sweet and oak-driven, with good length.

Reviewed by: Susannah Skiver Barton (Spring 2019)

Pineapple rings, lemon and orange wedges, and brown sugar aromas offset fresh pine and a bundle of herbs: basil, tarragon, fennel. The chewy palate is herbal and savory, with licorice, dark chocolate, roasted cherry, and plenty of oak, yielding to pineapple, orange, and lemon on the finish. The bump-up in proof from its non-bonded sibling bourbon yields nice results when adding water, which softens and expands the flavors.

Reviewed by: Susannah Skiver Barton (Spring 2019)