Produced at the De Molenberg Distillery from a mash of Gouden Carolus Tripel beer and finished in Anker beer casks following bourbon-barrel maturation. This has aromas of peach, barley, marshmallow, light toffee, hops, and warm apple pie, with dry and fragrant spices. Melon, overripe pear, white chocolate, vanilla pod, cinnamon stick, baked apple, dried orange, oak, and spices on the palate; the unfolding flavors are generous and strong.

Reviewed by: Jonny McCormick (Summer 2019)

Runny caramel, green melon, and vanilla, tagged with a few savory and spice notes, though the smoke shows greater peat characteristics than the 21 year old. The tongue dips into honey, fudge, and caramel, duels with mouth-drawing fruits such as raspberry, redcurrant, and cranberry, then settles back under a gentle blanket of spice. A late flash of fresh mint departs with some spicy heat at the finish.

Reviewed by: Jonny McCormick (Summer 2019)

A decade ago, Eifel began to distill in the German grain-distilling tradition using a column still with a second pot still distillation. Named after a low mountain range in western Germany, this has a punchy nose of stewed apple and rhubarb, pepper, clove, ground ginger, and dried citrus peel, with hints of chocolate. Quite distinctive: stewed fruit, plum, peppermint, candied orange, and a finish of chocolate-covered mint candy. (3,000 bottles)

Reviewed by: Jonny McCormick (Summer 2019)

Earthy, smoky, and sweet, with aromas of chili-dusted dried mango, barbecue potato chips, brown sugar, mesquite smoke, and fruit-flavored pipe tobacco, as well as pinesap and leather. Hefty in weight, with powerful oak and earthy flavors, including tobacco leaf, espresso bean, mesquite-grilled meat, and orange. There are roasted nuts, minerality, dark chocolate, and cigar wrapper on the finish. Add water generously without any fear of diluting this benevolent bruiser.

Reviewed by: Susannah Skiver Barton (Summer 2019)

This whisky spends 7 years in bourbon barrels with a 6-month finish in mizunara. Sandalwood, incense, long pepper, grapefruit, cilantro leaf, pencil shavings, and red pepper rice cracker give this a dry, fragrant air. It’s silky with light honey, vanilla, fudge, and peaks with pepper, coconut, then green apple, before a finish of aromatic spices and tangy orange.

Reviewed by: Jonny McCormick (Summer 2019)

Reunions are usually sweet, and this is no exception, with aromas of blackberry jam, dark plums, orange Popsicle, grape candy, almond, and cracked grain. It turns nutty on the palate—roasted peanuts, almond croissant—with raspberry jam and oatmeal cookie. The full and rounded finish continues the nutty, jammy flavors, along with oak and milk chocolate. Finished in red wine barrels that had previously been used to age Jack Daniel’s.

Reviewed by: Susannah Skiver Barton (Summer 2019)

A pale blend with hidden depths of flavor and a sweet nose of honeyed pear, vanilla, Golden Delicious apples, taffy, and custard tarts, all overlaid with ashy smoke and drifting smoke trails from snuffed-out candles. Pear, apple, clove, and cracked black pepper meet butter toffee, vanilla, and nippy spices. It’s imbued with a pretty smoky flavor for a peated cask, and leaves a creamy aftertaste to savor. £32

Reviewed by: Jonny McCormick (Summer 2019)

Matured in American oak and oloroso sherry casks. The nose is fragrant with honey, vanilla, ginger, orange marmalade, and a hint of smoke. Relatively full-bodied, with flavors of tangy orange, marzipan, sherry, bitter chocolate, then oak. The finish is long, with licorice and citrus fruit.

Reviewed by: Gavin Smith (Summer 2019)

Aged in American and Spanish oak. Figs, cinnamon, and pineapple up front on the nose; in time, smoky fudge. The palate is rich and creamy, with more fudge, honey, and tangerines. The orange note becomes more bitter, accompanied by lively spices and subtle woodsmoke. Long in the finish, with peppery oak.

Reviewed by: Gavin Smith (Summer 2019)

This Ardbeg Day 2019 bottling was aged in bourbon barrels before a period of finishing in rum casks. Characteristic Ardbeg citrus and smoke on the nose, but with the addition of green figs, eucalyptus, antiseptic, and brine. Very smooth on the palate, with woodsmoke, mango, and papaya. Big peat and black pepper notes in the finish, underscored by tangy citrus. Ultimately, ashy smoke.

Reviewed by: Gavin Smith (Summer 2019)

Cut-open pomegranate, dried cranberry, and rose petals hint at the port cask influence on this whiskey. Brisket and roasted spice aromas of cumin, fennel, and coriander. Abundant red fruit flavors of cherry, redcurrant, and pomegranate are swept along on a wave of brown sugar sweetness, accompanied by flavors of gummy bear, root beer, clove, ginger, pepper, and aniseed. Sweet and spicy finish.

Reviewed by: Jonny McCormick (Summer 2019)

This was initially matured in American white oak barrels before spending an unspecified finishing period in port pipes. The nose is soft and fragrant, with vanilla, red berries, toffee, and ultimately, damsons. Viscous on the palate, with blackcurrants, plums, port wine, and cinnamon. Lively spices, coffee grounds, Seville orange, and dry oak in the finish.

Reviewed by: Gavin Smith (Summer 2019)

Green herb notes, vanilla, green melon, Quaker oats, toasted cumin, and cardamom. This is a light, golden whisky replete with vanilla and raspberry notes. Ripe and dried red fruits are balanced with clove and pepper. A good all-rounder, with a finish of active spices, vanilla pod, and a few oak char notes. Warenghem Distillery will release this whisky in limited quantities annually until it’s permanently available. (2,000 bottles; 60 for U.S.)

Reviewed by: Jonny McCormick (Summer 2019)

After initial maturation in first-fill bourbon barrels, this 2006 vintage from Tullibardine was transferred into marsala wine casks for a year of finishing. The nose offers vanilla, ginger, printer’s ink, red wine, plums, milk chocolate, and walnuts. Rich red-berry fruit flavors on the palate—raspberries and cream—plus coffee and cloves. Black treacle and dark chocolate in the slightly earthy finish. Accomplished.

Reviewed by: Gavin Smith (Summer 2019)

A fruit-driven nose offers scents of apple, bananas, coconut, and poached pears, in addition to sweeter notes of red licorice, almond, sweet iced tea, and clove. The palate is quite different—hot and spicy—accompanied by notes of dark chocolate, espresso, and oak tannin. The finish turns rich and chocolaty, with honey, cherry, watermelon jelly fruit slices, cigar box, coconut, peach, cherry, and aromatic oak. Much on offer here, though it needs proofing down.

Reviewed by: David Fleming (Summer 2019)

Cinnamon stick, baked apple, raisin, prune, and brown sugar on the nose, along with lime and a hint of rancio. The palate is refined, offering milk chocolate, almond, cherry, baked apple, cinnamon, and ginger. Water brings gentle spice, and the madeira note. The finish is gentle and flavorful, with notes of chocolate fudge, more cherry, and soft oak. Elegant and rich, with the madeira cask contributing much finesse and flavor.

Reviewed by: David Fleming (Summer 2019)

Three Wood has been a key part of Auchentoshan’s portfolio since 2002. It was matured in bourbon, then finished in oloroso and Pedro Ximénez casks. Orange peel, dried apricots, milk chocolate, and fresh-sawn oak on the nose. Toffee, stewed fruits, sherry, cinnamon, and wood spice on the palate. The finish is quite long, with malt, oak, and dark chocolate.

Reviewed by: Gavin Smith (Summer 2019)

Matured in bourbon barrels and oloroso sherry casks. Tangerines, barley sugar, milky coffee, soft toffee, and sweet sherry on the inviting nose. Orange carries over to the palate, with spicy dark chocolate, ginger, and cocktail cherries. The finish features vanilla, long-lasting dark chocolate, and prunes.

Reviewed by: Gavin Smith (Summer 2019)