Aromatic and expressive on the nose, with grapefruit, lemon, and orange peels, kiwi, green apple Hi-Chew, melon, and a hint of pine and dried leaves. The palate is light-bodied and clean, with citrus peel, melon, soft spice, sarsaparilla, and milk chocolate. It finishes short and gentle, but tasty, with candied rose petal, dried kiwi, and grape Fun Dip. While many beer-barrel finishes come on too strong, this one succeeds with subtlety.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Classic rye notes of orange and pepper spice along with vanilla custard. A full mouthfeel presages a palate of lemon meringue pie, whipped cream, caramel, baking spice, and herbaceous notes of pine and dill, but also tropical flavors, melon, and peach. A lengthy finish that’s full and rich, offering chocolate and reprising the tropical notes of pineapple and orange on the back note. Quite powerful, solid, and reliable.

Reviewed by: David Fleming (Fall 2019)

Egon Spengler warned ‘Don’t cross the streams,’ and it feels as though the calvados dominates the flavors of Scotch whisky in this rich, sweet mash-up. After a nose of vanilla essence and oxidized apple notes, the palate brings baked apple, brown sugar, caramel syrup, and clove, with lighter vanilla notes rebounding off the sticky apple flavors. Long warming finish, with more calvados sweetness and pounding spices. (6,028 bottles)

Reviewed by: Jonny McCormick (Fall 2019)

Coal smoke, brine, machine oil, and herbal notes on the nose of this 50 year old, along with a hint of menthol and ultimately, floral notes. Dark berries on the palate, bitter orange, plus sea salt. The finish is long and slightly smoky, overtly oaky, with black pepper notes. (50 bottles in U.S.)

Reviewed by: Gavin Smith (Fall 2019)

Like opening a lunchbox in elementary school: you’ll find the distinct aromas of peanut butter sandwich with strawberry jam and a smear of Marshmallow Fluff, plus a Little Debbie Oatmeal Cream Pie, and some apple blossom and tea rose. Soft and sweet in the mouth, with plenty of fruit and flowers: banana split topped with crushed pistachios, rose oil, white chocolate, halva. This whiskey is finished in charred maple barrels and undergoes a second filtration with the Lincoln County Process.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Dried banana, curry powder, chopped cilantro, and creamed coconut on the nose, but there’s a note of oak astringency and a scent of menthol toothpaste as well. With crème caramel, banana, dried apricot, and candy sweetness, the whisky has a good weight in the mouth, and builds to flavors of tangerine, with perky peppery spices under the tongue. Lengthy finish of banana taffy and a shower of spice.

Reviewed by: Jonny McCormick (Fall 2019)

Dried orange and apricot, cherry hard candy, and vanilla frosting on the nose, along with cantaloupe, peanut butter, and grainy notes of seed corn. The palate is light, spiced, and oak-driven, with more corn, peanuts, chocolate sauce, and orange oil, plus vanilla, iced tea, citrus oil, lemon, spice, and chili pepper. The finish offers more heft, but is light, though with some interesting elements on offer.

Reviewed by: David Fleming (Fall 2019)

Last Straw’s inaugural whisky is a humdinger of a 100% rye, with oodles of oomph and a pleasing balance of grain and barrel notes. Youthfully malty, it shows rye spices, dry hay, barrel tones, hot black licorice, some citrus notes, and candied fruit. Hints of butterscotch and vanilla temper black pepper and sweet pine pitch. Lots of nuances for a 3 year old. The flavor sings at bottle strength. $75 CAD

Reviewed by: Davin de Kergommeaux (Fall 2019)

The nose is dry and chalky, with notes of dried leaves, dried cherries, and raspberries. The palate is also dry, with some peppery spice. Water unlocks chocolate, and the dryness recedes a bit. The finish is the best part, offering orange Creamsicle and vanilla notes, though still dry. Water brings out light tobacco leaf. Unusually dry and somewhat ashy, with some appealing notes that never quite emerge.

Reviewed by: David Fleming (Fall 2019)

This rye was divisive among Whisky Advocate’s blind tasting panel due to its unusual smokiness, the result of using smoked barley in the mash. On the nose, it presents as mesquite, cooked sausage, tilled earth, Lapsang Souchong, and dry leaves, along with saline and nuts. The palate is full, dry, and savory, with peppered smoked meat, cinnamon, chocolate, nuts, and big oak flavor. A short dry finish, with cigar notes, but little ash. Distilled at Copper Fox Distillery and blended by Founding Spirits Distillery.

Reviewed by: Susannah Skiver Barton (Fall 2019)

A pleasant nose of spicy, perfumed oak that’s also lightly floral and melds well with notes of coriander and dill, pistachio pudding, and hints of earthiness and minerality. The palate has plenty of spice and heat, with youthful notes of papaya, cinnamon, salt water taffy, bitter chocolate, and young oak. Water unlocks more pronounced cinnamon and a light nuttiness, improving upon a somewhat youthful finish.

Reviewed by: David Fleming (Fall 2019)

Lemon drizzle cake and finely shredded orange peel on this Barr An Uisce first-fill bourbon cask-matured blend of 21% malt whiskey and 79% grain that has enjoyed a 3-month oloroso sherry finish. With light lemon, green melon, and flashes of citrus, it revs up the toffee and marzipan notes, ending with a pleasing, sweet swan song of caramel and white chocolate. A gentle dram for quiet times.

Reviewed by: Jonny McCormick (Fall 2019)

Made at Oregon’s Cascade Street Distillery and purporting to be “mountain-style” bourbon, this whiskey presents a mix of herbal and fruity aromas to start, along with baking spice, brown sugar, and vanilla frosting. The palate is light-bodied but rich in oak, roasted nut, dried chili, cocoa powder, and cigar, with dried flower notes when water is added; plenty of oak and dark chocolate on the finish.

Reviewed by: Susannah Skiver Barton (Fall 2019)

The nose is plucky and herbaceous, with tarragon, dill, licorice, and heaps of chili powder and cornmeal—a bit like elote from a street vendor. Savory flavors dominate the palate, which is dry and nutty; water brings out meaty chili, unsweetened chocolate, and coffee bean. The finish has grilled corn, more chili spices, and roasted pecans. Water softens the edges, but use a light touch so as not to over dilute.

Reviewed by: Susannah Skiver Barton (Fall 2019)

This opens promisingly with creamy, buttery aromas of vanilla frosting, toasted crumpets, and dry spices, and delivers on that promise in flavor. A charming silky texture with vanilla sweetness, hints of lemon, spice, and flavors of baked goods arriving in time for the finish of toasted spice. One to splash over ice and sip in the great outdoors. (6,000 bottles)

Reviewed by: Jonny McCormick (Fall 2019)

Rosey Mitchell, of Three Sheets cocktail bar in London and winner of the Compass Box bartender competition, collaborated on this whisky with Compass Box whisky maker Jill Boyd. Apple strudel, well-toasted malted bread, red apple, and hints of peat smoke: this pushes in lots of different directions. Light fudge, a well of active spices, orange, and peppercorn with smoked citrus peel on the dry finish. Convoluted and discombobulating. (6,151 bottles)

Reviewed by: Jonny McCormick (Fall 2019)

Herbal and peppery on the nose, offering dill, licorice, guava, and green banana, as well as a hint of mint and black cherry cough medicine. The mouthfeel is somewhat tart, with burnt espresso beans, bitter chocolate, and a note of toasted almond. A long finish of caramel and bitter chocolate, as well as charred, bitter hoppy notes melds with a sweet, honeyed and syrupy taste and texture. A fascinating flavor progression.

Reviewed by: David Fleming (Fall 2019)

Straight malt whiskey finished in barrels that previously held honey. The nose is enchanting, perfumy with fresh flowers, bubble gum, cinnamon-dusted apple slices, pink peppercorn, sassafras, and salt water taffy. The honey-barrel finish shows itself on the palate, which has milk chocolate, sugary chai, lemon, molasses, pralines, and, of course, unctuous honey. So syrupy and sweet, it truly gives new meaning to “dessert whiskey.”

Reviewed by: Susannah Skiver Barton (Fall 2019)