Orange segments sprinkled with black pepper on the nose, then spicy dark chocolate and coffee with cream. More dark chocolate and Jaffa orange on the palate, plus walnuts, almonds, and marzipan. Lengthy in the finish, with soft spices and continuing dark chocolate.

Reviewed by: Gavin Smith (Fall 2019)

Remarkably fresh and fruity on the opening nose, then lively pineapple, mango, and peaches. Ashy woodsmoke lurks behind the fruit. Finally, brine and black pepper. Vibrant orchard fruits on the palate, with barbecue flavors that become peatier and spicier in time. Aniseed, lemon, tobacco, and tangy oak in the lengthy finish. (3,000 bottles for U.S. and Canada)

Reviewed by: Gavin Smith (Fall 2019)

The nose is fragrant and floral, featuring ginger, hand-rolled tobacco, vanilla, hazelnuts, and ultimately, sweet sliced-apple aromas. Full-bodied in the mouth, with stewed fruits, milk chocolate, raisins, almonds, and lively spices. The finish is leisurely, with darkening milk chocolate, tannic oak, bitter tea, and persistent spiciness.

Reviewed by: Gavin Smith (Fall 2019)

The Pyrenean dessert wine-cask finish brings citrus, candy hearts, apricot, and cooking apple peelings to the nose, with hints of aniseed, allspice, and macadamia nuts. Fizzy orange, singed peel, fruit tarts, and honey initially, though it’s pretty feisty with pepper, aniseed, and allspice. Milk chocolate, apple, and malt biscuits glide into the finish, where the spices fade but the fruit remains juicy and sweet. (1,000 bottles)

Reviewed by: Jonny McCormick (Fall 2019)

Initial fruit aromas play host to a savory medicinal note, like cherry cough drops or Robitussin, hinting of the formidable flavors to come as this dense whiskey unleashes waves of black cherry soda, chewy figs, stone fruits, citrus zest, and a cascade of bright vanilla on the rolling finish.

Reviewed by: Jeffery Lindenmuth (Fall 2019)

The nose is spiced—cinnamon, allspice, clove, pepper—and rich with cooked fruit—blueberry jam, stewed plums, pomegranate molasses—as well as roasted peanuts, vanilla, and oak. In the mouth, there’s more liveliness, with Big Red gum, cherry pie, blackberry cobbler, peanuts, and cinnamon-apple coffee cake. It wraps up beautifully, with chili-chocolate, roasted nuts, and cigar end. Kentucky Owl doesn’t disclose the ages of the bourbons used in this bottling, but the balance of maturity on the nose and verve on the palate work to excellent effect.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Sweet confectionary aromas delight the nose with peach cobbler, sweet potato pie, chocolate wafer cookies, peanut shells, and toasted oak. It’s bright and lively on the palate, with excellent texture and balance; roasted pecans, dark chocolate, brown sugar, and tobacco leaf. Expressive fruit—grapes, cherries, blueberries, and blackberries—comes to the fore with a few drops of water, and it finishes full and rich, with pepper and baking spices, nutty chocolate, and drying oak.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Sweet fruity peat, new leather, cinnamon, and ginger on the nose. Good blend of smoke and sherry on the substantial palate, with peppery red berries, dark chocolate, and peat. The long smoky finish features lively fruit spices. (1,920 bottles in U.S.)

Reviewed by: Gavin Smith (Fall 2019)

Ireland’s penchant for cognac-cask finishing continues to impress with this single malt and grain blend, which marks the centenary of the death of company namesake and Irish nationalist Henry Egan, who made tweed suits a symbol of protest. With a delicate nose of peach, passion fruit, white blossom, lime, pear, rose water, and sweet grain, the cognac flavors coddle the palate with peach, fudge, a whizz of spice, vanilla sponge, and grapefruit. (5,995 bottles)

Reviewed by: Jonny McCormick (Fall 2019)

Very pale, fresh whisky, with lychee, fresh pear, morning dew, apple notes, and just a dash of salt and white pepper. It’s a honeyed and thick dram on the palate, with caramelized apples and tangerine, then late bittersweet citrus that attempts to dampen down the jackhammer of pepper. Enjoyable weight, texture, and flavors, but the mizunara signature notes are a little subtle and underplayed. (3,972 bottles)

Reviewed by: Jonny McCormick (Fall 2019)

Port Wood is a limited-edition 10 year old expression, matured in Pedro Ximénez and oloroso sherry casks, followed by a port pipe finish. Gingerbread, figs, dried apricot, and honey on the nose. Viscous, with sweet orange notes on the palate, milk chocolate, and vanilla ice cream. Hazelnuts, cherry pie, and sultanas in the medium-length finish.

Reviewed by: Gavin Smith (Fall 2019)

Clean and fresh aromas of raspberry jam and vanilla cream spread thickly on warm scones, speckled with fragrant spices of pepper and grated nutmeg. An instant spicy kick is followed by a flood of warm fruitiness in the mouth, then baked goods and dried citrus. Pepperiness spreads across the tongue, growing dominant over flavors of runny caramel and dried fruits. The finish is slightly drying, spicy, and peppery, with good length. (1,020 bottles)

Reviewed by: Jonny McCormick (Fall 2019)

Finished in 500-liter oloroso sherry casks, this is one for the sherry lovers, with sugared almond, fig, milk chocolate, and candied fruit notes on the nose. The palate is rich, with milk chocolate Toblerone, grape soda, raspberry coulis, candied ginger, almonds, Fig Newtons, and drying oak. It finishes sweet and silky, with a hint of tobacco, vanilla, and delicate dried fruit.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Floral on the nose, with notes of orange blossom, as well as cinnamon, caramel, coffee cake, and cola. The palate is smooth and balanced, featuring pound cake, chocolate frosting, pepper, Almond Joy, and lemon iced tea. The finish has excellent length, and reprises the tropical notes. Water brings out vanilla custard and cinnamon. Light, complex, and balanced, with great integration of flavors; perfect for the warmer months.

Reviewed by: David Fleming (Fall 2019)

An herbal nose of thyme, dill, and licorice underpinning notes of blueberry jam, cherries, chocolate, honey-roasted nuts, and old leather. The palate is full and creamy, with milk chocolate, cinnamon, blackberry, toasted almond, dried herbs, and oak. Water brings out more chocolate and spicy heat. A long finish of oak, almond, chocolate, and cracked pepper, with a tobacco overlay. A big, robust bourbon with plenty to like.

Reviewed by: David Fleming (Fall 2019)

The nose has notes of cherry candy, pink pastilles, and a bowl of raspberries and blueberries, as well as brown sugar, cinnamon, caramel, and toffee. The palate begins with overtones of toasted nuttiness, fruit notes of sweet peach, apricot, and cherry, all underpinned by vanilla, caramel, brown sugar, and white pepper. The finish melds pepper spice, chocolate, roasted pecans, and blackberry. Light on its feet, balancing against the oak.

Reviewed by: David Fleming (Fall 2019)

The nose is fresh, with sea salt, tangerines, and light smokiness. Vanilla, sultanas, malt, a hint of sherry, hazelnuts, and woodsmoke are present on the oily palate. Lingering in the finish, with salt and drying smoke.

Reviewed by: Gavin Smith (Fall 2019)

Spicy sultanas, greengage plums, toffee, and new leather on the nose. Damsons, prunes, black pepper, mint, and old oak on the palate. The finish is musky, slightly smoky, with fruit spices, dark chocolate, licorice, and tannic oak. An intriguing take on Bunnahabhain. (1,260 bottles)

Reviewed by: Gavin Smith (Fall 2019)