Your search returned 163 results.
Displaying 109 through 126
Single Malt Scotch | $250
Distilled with a portion of barley grown on the distillery’s Easter Elchies estate. The nose detects quite intense sherry, plus black forest cake, then warm leather and fresh-squeezed orange juice. Full sherry notes on the palate, with new leather, marzipan, cherry liqueur, furniture polish, and dark chocolate. The finish yields bitter chocolate, licorice, nutmeg, and tingling wood spices.
Reviewed by: Gavin Smith (Fall 2019)
Bourbon/Tennessee | $20
Honey-roasted peanuts, maple syrup, and stone fruits are underscored by deep earthy notes of tobacco leaf, dried apple, sassafras leaves, and candied nuts. The palate expresses some tropical dried pineapple fruit and sweet butterscotch, turning full and spicy, with pleasant chocolate and cinnamon hearts candies lending lots of verve and some complexity on the medium finish. Best Values
Reviewed by: Jeffery Lindenmuth (Fall 2019)
Blended Scotch Whisky | $20
Sherbet, creamy vanilla, whole lemon, fresh baked goods, sweet grain notes, strong floral blooms, with hints of snuff and ground pepper on the nose. Light, delicate palate of lemon flesh; the citrus sharpens up, with grapefruit flavors supported by fine ground pepper and a lasting wave of vanilla. A pleasing tingle of spices on the finish, coupled with punchy citrus notes. A nimble, vigorous blend that offers a multitude of serves. Best Values
Reviewed by: Jonny McCormick (Fall 2019)
Single Malt Scotch | $105
Strawberry jam and heather honey on the nose, with subtle woodsmoke, vanilla, and pineapple. Bold tropical fruits on the palate, with toffee, red berries, and more soft woodsmoke. The medium-length finish highlights licorice and drying oak.
Reviewed by: Gavin Smith (Fall 2019)
Single Malt Scotch | $100
Made from the same recipe as previous Peat Week bottlings, with the name referring to the one week per year Balvenie distills peated whisky. Stone fruits lightly smoked in a peat kiln on the early nose, new leather, and honey. Sweet peat smoke, orchard fruits, and soft spices on the palate. The fruits darken in the finish, with licorice and spicy oak. (18,000 bottles)
Reviewed by: Gavin Smith (Fall 2019)
Single Malt Scotch | $100
Lemon juice, tide pools, roasted pork, and peat embers mingle on the nose. Smoky toffee in time. Canned peach slices in syrup over woodsmoke on the palate; buttery smoked fish, lots of energetic spices. The finish is fruity, with aniseed and lingering spices.
Reviewed by: Gavin Smith (Fall 2019)
Bourbon/Tennessee | $1,500
The nose is unorthodox, but not unpleasant. Herbal, with notes of dill and potpourri, with licorice, figs, coconut, and brown sugar following. The palate comes into focus with traditional flavors of fragrant vanilla, marshmallow, and bubble gum, as well as coconut, chocolate-covered almonds, popcorn, and pepper spice. The finish is lengthy, presenting baking spice, cracked pepper, and polished oak. Unusual in profile, but combining bitter herbal notes with very traditional flavors.
Reviewed by: David Fleming (Fall 2019)
American Whiskey | $75
Waxy and fragrant, with citrus oil, tea bag, furniture polish, dried flowers, cooked apple, and malt. At this proof, the palate demands water, which tames its heat to reveal candied rose petal, dried ginger, apple, almond, pistachio, lemon pepper, pine resin, and some ashiness. It finishes waxy, with charred pecans, cigar end, bitter oak, and black pepper. There are some unusual juxtapositions here, but they work. (302 bottles)
Reviewed by: Susannah Skiver Barton (Fall 2019)
Bourbon/Tennessee | $70
Cherry bubble gum, white grape juice, hazelnuts, brown sugar, and rye bread on the nose. The palate is bright and gently spiced, with a soft, creamy texture and restrained grape, black tea, nut, and chocolate flavors. Coffee beans, nutty chocolate, and persistent oak on the finish. Surprisingly austere for a wine cask-finished bourbon, but to good effect.
Reviewed by: Susannah Skiver Barton (Fall 2019)
Single Malt Scotch | $70
This is the youngest Sherry Oak expression available. A classic Macallan nose of sherry, baking Christmas cake, dried fruits, hot butter, and old leather. Jaffa oranges, brittle toffee, and light oak on the smooth, full palate. Relatively long in the finish, with spice, malt, oak, and a final hint of smoke.
Reviewed by: Gavin Smith (Fall 2019)
Single Malt Scotch | $60
Matured primarily in bourbon barrels for 12 years before a 3-month finish in slow-toasted virgin American oak barrels from Kelvin Cooperage in Kentucky. Honey, vanilla, cloves, dried fruit, and lively oak on the nose. The palate features citrus fruit and more cloves, with milk chocolate, honey, walnuts, and lots of wood spice. Raisins and black tea in the medium-length finish. (30,000 bottles)
Reviewed by: Gavin Smith (Fall 2019)
Rye Whiskey | $49
New York Distilling Co.’s first bonded whiskey, which also conforms to the voluntary Empire Rye standards. It’s herbaceous and grain-driven on the nose, with licorice, dried mint, brown sugar, peanut oil, and buttered pecans. The dry palate is remarkably light, with flavors of black pepper, walnuts, licorice, mint, orange, and tart cherries. Oak, roasted nuts, and dark chocolate on the finish.
Reviewed by: Susannah Skiver Barton (Fall 2019)
Bourbon/Tennessee | $48
Despite some obvious youth, the aromas here are enjoyable, as Honey Nut Cheerios and bake shop sticky buns and cinnamon rolls hearken to the primary grain flavors. Fruity banana, Raisinets, and lots of fresh oak are apparent. Marmalade and citrus oil flavors are tasty, but the gingerbread heat and raw oak suggest it would benefit from additional maturation.
Reviewed by: Jeffery Lindenmuth (Fall 2019)
Bourbon/Tennessee | $48
Herbal, citrus, and subtle oak aromas mingle with grape soda, ground ginger, iced tea, and cinnamon Teddy Grahams on the nose. Medium-bodied and well-spiced, it’s a little hot, but softens with water and develops nicely in the glass, showing flavors of chocolate, nuts, grape jelly, and blueberry compote. The finish is sweet with cooked berries, chocolate, oak, and subtle spice. Made by Valentine Distilling Co. in Ferndale, Michigan.
Reviewed by: Susannah Skiver Barton (Fall 2019)
American Whiskey | $45
Distilled from corn, oats, wheat, and barley at Copper Fox Distillery and blended by Founding Spirits. The nose has clean, sweet applewood smoke, raw peanuts, oolong tea, grain, and treacle. On the palate there’s strong oak, but it’s well-tempered by spice, smoke, savory nuts, grilled apples, and chalky saline minerality. The finish is savory and nutty—appetite-inducing—and overall, it takes water well.
Reviewed by: Susannah Skiver Barton (Fall 2019)
Single Grain Scotch | $41
The oldest in the Strathcolm trio of whiskies, this has greater depth and richness on the nose, with caramel, ground hazelnut, whole-wheat bagels, honey, and fragrant roasted spices. With cinnamon-dusted Quaker Oats, honey, vanilla, and spice on the tongue, this has more body, with deeply toasted spice and honey sweetness on the finish. (3,000 bottles)
Reviewed by: Jonny McCormick (Fall 2019)
Single Malt Scotch | $40
A mix of 80% peated and 20% unpeated malt. Charcuterie, cinnamon, vanilla, and caramel on the nose. Vanilla, honey, ginger, and subtle peat smoke on the citric palate. Spicy peat and cereal notes in the medium-length finish. Best Values
Reviewed by: Gavin Smith (Fall 2019)
Blended Malt Scotch Whisky | $37
Another classic label introduces its blended malt alter ego: this is much fruitier than Scottish Leader on first impression, with apple, pear, lime zest, apricot tart, sherry notes, and a trace of spice. Apple pie filling with clove and ginger spices, plus vanilla, dark toffee, hard candies, citrus, and nougat peak early, then ride the crest of a wave until a gingersnap and spice finish. (Travel Retail) £30
Reviewed by: Jonny McCormick (Fall 2019)
