A bottled in bond sequel to the 48% ABV Bonticou Crag Straight Malt Rye whiskey, this second Empire rye from Coppersea Distilling is made from 100% Hudson Valley rye. A whiff of new wood yields to complex notes of blood orange, iced tea, cinnamon, cloves, and red candy. A palate of allspice, mint, white pepper, and orange peel is followed by a spicy, herbaceous finish that also offers citrus, chocolate, and a hint of tobacco.

Reviewed by: David Fleming (Spring 2019)

Pepper and allspice light up with savory brisket notes, star anise, a dry nuttiness, and a pile of peanut shells. The flavor slowly comes into focus with stewed apple, red currant, pomegranate, and cranberry, background spices, and late caramel sweetness. The finish has throbbing, gum-tingling heavy clove notes with toffee penny chews and red licorice.

Reviewed by: Jonny McCormick (Spring 2019)

A blend of 3 year old single malt (30%), 3 year old whiskey distilled from pilsner beer (20%), and 7 year old whiskey distilled from stout (30%). Unsurprisingly, the nose is hoppy, with an overlay of pine bough and a tropical fragrance of lemon and pineapple. The palate is deeper, with more hops and pine, plus bitter citrus, lime, and white pepper. The finish melds bitter chocolate, roasted pecans, and toasty oak. (3,960 bottles)

Reviewed by: David Fleming (Spring 2019)

Expressively aromatic, with orange, chai spices, incense, spearmint, and Juicy Fruit gum, buttressed by earthy moss and cedar. Equally vivid flavors of dry oak, pepper, cinnamon Red Hots, dried orange peel, orange pekoe tea, and chili-chocolate, but it loses steam on the finish. Water tames some of the brasher qualities without dampening the liveliness.

Reviewed by: Susannah Skiver Barton (Spring 2019)

A collaboration between the late Dave Pickerell and metal group Metallica, this sourced straight whiskey blend was finished in so-called “black brandy barrels” for several weeks to the sound of Metallica’s music—a method aimed at enhancing the aging process. Dusty oak, potpourri, leather, licorice, vanilla, and caramel, along with banana, raisins, and plums on the palate. Bitter chocolate and spicy heat punctuate the finish, with a light citrus note.

Reviewed by: David Fleming (Spring 2019)

American whiskey takes an unusual direction with this blend of straight bourbons from Kentucky and Tennessee, straight rye from Tennessee, and malt whiskey made by St. George Spirits. On the nose, stewed plums and apricots, orange gumdrops, almonds, earthy grain—spilled wine in the garden. A resinous and hoppy palate, with poached pears, cooked ginger, lemon, white pepper, and milk chocolate-covered almonds. Lemon pith and mild oak on the finish.

Reviewed by: Susannah Skiver Barton (Spring 2019)

A host of sweet confections—caramel corn, candied apples, toasted marshmallow, bubble gum, and gobs of banana taffy—are reminiscent of a warm summer night at the fair. The palate speaks of orchard fruits, sweet golden apples, and poached pear, as hints of peach and cocoa appear on the clean, enjoyable, and succinct finish.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Initially, Conor McGregor’s whiskey seems more laborious than notorious, with a rather unremarkable nose of fondant orange and mediocre spices, not helped by the first sip’s wishy-washy fruitiness of diluted orange and fudge, but before you tap out, it gets back on its feet and starts swinging for the fences with a redeeming comeback of gingerbread, clove, pepper, charred oak, and a knockout, gum-tingling buzz of spice.

Reviewed by: Jonny McCormick (Spring 2019)

The nose is a bit hot and generally restrained, with dried leaves, earthiness, and waxy crayons. Light-bodied, very soft, and somewhat juicy. Stone fruit and grain flavors combine for an enjoyable peach-pie quality before the tannic finish.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Red apple, dried fig, clove, baked ham, and plums boiled in sugar in this warm, fragrant, and aromatic whisky made with Spanish malt. The complexity of the nose is not sustained, as the spice characters dominate the palate after the initial few seconds. Baked orange, verging on tropical fruits, is overthrown by the black pepper and clove welling up from the underside of the tongue, leaving a bitter chicory aftertaste. (900 bottles for U.S.)

Reviewed by: Jonny McCormick (Spring 2019)

Sharp citrus notes, like an unruly spritz of grapefruit juice first thing in the morning. This is an assertive dram with aromas of lemon bonbon, sour fruits, toffee, fruit sodas, and a whiff of potions and unguents wafting from the back room of a pharmacy. It floats between sweet and sour fruits, settling on a sweet lemon mush wedged between some nibbling spices.

Reviewed by: Jonny McCormick (Spring 2019)

From Restless Spirits of Kansas City, Missouri, a blend of 4 year old Irish whiskey and their own-make pot still whiskey. A gentle nose of pine bough, fennel seed, citrus oil, licorice, and potpourri, with a veneer of lemon candy. The palate tastes young but sweet and creamy, blending vanilla, bitter orange, and spicy pepper with a raisiny Chunky bar note and chocolate-covered almonds. Finishes with more chocolate, orange, and a subtle nuttiness.

Reviewed by: David Fleming (Spring 2019)

A blend of two straight bourbons—a pot still expression from Spirits of French Lick, double distilled and aged 2 years, and a pot-and-column still bourbon sourced from a Wyoming distillery, aged 7 years. A youthful nose is grain-forward and restrained, with notes of dried leaves, crushed juniper berries, and licorice. A palate of bitter orange and black tea, finishing with clove, baking spices, bitter chocolate, and baked apple.

Reviewed by: David Fleming (Spring 2019)

A dull stewed-fruit note with polished apples, pink blancmange, rose hip, and a dash of spice, but not a very demonstrative whisky. The body is light and flimsy, even for a 3 year old blend, and the palate offers the return of that sweet pink blancmange, light caramel, and the sweetness of candy cigarettes. It crosses the line with late sugary sweetness and a short peppery finish. Life’s all about choices.

Reviewed by: Jonny McCormick (Spring 2019)

A blend of American rye, Canadian rye, and port. Gentle spice and sweet vanilla appear on the nose, but the impression of browning apple, wet leaves, and oxidized red wine are somewhat dreary. Simple and sweet up front, it feels thin, like fake maple syrup, with more sweet vanilla carried on a rather light body, almost resembling some rice whiskies.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Peanut taffy, licorice, black pepper, tarragon, and lemon vie with Popsicle stick and a bit of solvent on the nose. The palate is laden with herbs—anise, licorice, tarragon, and basil—as well as cubeb, black pepper, and cough syrup. There are some enjoyable flavors here, but heavy-handed oak throws things off-balance.

Reviewed by: Susannah Skiver Barton (Spring 2019)