The nose has fruity hard candy, citrus oil, and lime Popsicle stick, along with expressive grain. On the palate, the sturdy proof holds up well to a few drops of water, revealing iced herbal tea, mint leaves, cinnamon, black pepper, and orange oil, as well as plenty of chewy oak. The finish is where this whiskey’s personality really starts to show, offering rich dark chocolate and roasted almonds.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Lots to unpack on the nose: dried orange peel, blueberry, maple syrup, herbs, and fragrant spices—cinnamon, allspice, clove, caraway; with water, green papaya and cedar. The palate is dry and chewy with oak, orange, cinnamon, clove, cedar oil, roasted nuts, chocolate, and crushed red pepper. It finishes simply, with dry oak, nutty chocolate, and cinnamon.

Reviewed by: Susannah Skiver Barton (Fall 2019)

A polarizing nose of tropical fruit (papaya, mango, melon) drenched in butterscotch vies with the distinct aroma of tennis shoes on asphalt. The palate is hot, dry, and somewhat ashy, with billowing smoke, tobacco leaf, and nuttiness, undercut by lime and orange oil. Drying and oak-driven on the finish, it’s sweetened by the addition of water.

Reviewed by: Susannah Skiver Barton (Fall 2019)

A nose of dark fruit, figs, sassafras, powdered orange candy, and brown sugar leads to a palate that’s lightly nimble, with vanilla, iced tea, lemon, cracked pepper, and textured oak. Water brings out sweeter notes, with orange and strawberry balanced against herbal flavors and eucalyptus. The finish is sweet and a bit light, tasting of sliced orange, vanilla syrup, toasted oak, and roasted herbs. A balanced, light, and somewhat non-traditional bourbon.

Reviewed by: David Fleming (Fall 2019)

A fragrant nose offers scents of orange blossom, cinnamon, lemon peel, vanilla, and balanced oak. The palate has a drier orange peel note, as well as peanut shells, cinnamon, ginger, and bitter chocolate. Quite dry on the back palate, where the wood influence becomes much more prominent. The finish is light, with bitter chocolate, some nuttiness, tobacco, dried herbs, and drying oak. Pleasant spiciness, cinnamon, and citrus overall.

Reviewed by: David Fleming (Fall 2019)

Uncommonly delicate and floral: a bundle of honeysuckle and grandma’s potpourri on the nose, mingled with cantaloupe, almond milk, rice pudding, peach, and Nilla Wafer. It fills the mouth with an oily texture and flavors of tropical fruit, peach, melon, hazelnut, and citrus soap, finishing with lingering tobacco and nuts. Town Branch uses the same proprietary yeast for this bourbon as its Pearse Irish whiskey, which may explain the unusual flavor profile.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Notes of red fruit, blueberry, dried cherries, Grape Nuts, lemon oil, and an herbal spiciness on the nose, balanced against an influence of drying oak. The palate is smooth and light, with cinnamon, milk chocolate, peanut shells, green pepper, and oak tannins. The finish is sweet and offers a tropical note of sweet orange and lemon. This whiskey is light, but the four-grain mashbill creates an intriguing non-traditional profile.

Reviewed by: David Fleming (Fall 2019)

Spicy from the start, this has aromas of earthy whole spices, rolled marzipan, new books, and bakery shelves. Before it lays down the spices, it shows its hand with sweet vanilla, cereal notes, flapjacks, and almond paste on the palate. The finish has toasted oats, golden syrup, and spiciness. Decent whisky, though the sweetness is pegged back, and the other Strathcolm grains show greater personality. (3,000 bottles)

Reviewed by: Jonny McCormick (Fall 2019)

Overripe fruit, orange Creamsicle (and its stick), cedar oil, and wood spice on the nose. The palate is tannic with robust orange, oak, cinnamon, cherry Luden’s cough drops, and herbal cough syrup. It finishes on oak, chocolate, nuts, and cinnamon—a bit hot, but softened with generous water.

Reviewed by: Susannah Skiver Barton (Fall 2019)

The barrel shows itself up front: cigar box, fresh pencils, dried chili, allspice, and tea leaves, along with a touch of honeydew. The palate is roasty and oak-driven: chili powder, cacao, roasted nuts, and savory, salty grilled meat. An austere finish, with white pepper, dry oak, and cocoa powder.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Not a rum cask-finished rye, but a blend of Kentucky straight rye with Canadian rye and added blackstrap rum. The experience is sweet from start to finish: Sugar Babies and their parent Sugar Daddy on the nose, along with molasses, raisins, kettle corn, maple donuts, toasted marshmallow, and a little grassiness on the nose. The palate is sugary-sweet, with molasses, pralines, coffee ice cream, Raisinets, and some bitter oak, and it finishes short. Keep an eye on your blood sugar when drinking this.

Reviewed by: Susannah Skiver Barton (Fall 2019)

The nose starts out with orange blossom, lemon zest, licorice, iced tea, and confectioners’ sugar, set against pine forest notes and a hint of minerality. The palate is light, with orange pekoe tea, vanilla, baked apples and cloves, and more pine. The finish is also light and somewhat brief, with pleasurable notes of spice, as well as figs, brown sugar, and an overlay of white pepper. Some interesting notes on offer.

Reviewed by: David Fleming (Fall 2019)

Fruity and earthy on the nose, with orange Fanta, mixed berry compote, lemon drops, chamomile tea, fragrant oak, and caraway. The palate is sweet and gently herbal, with orange oil, cinnamon candy, chocolate, old-fashioned cough drops, and spearmint. Cinnamon-spiced pecans, chocolate, and sweet oak on the relatively short finish. This is simple but tasty—a painting in primary colors.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Led by raw grain and new oak on the nose, it also has aromas of cedar, spiced almonds, green banana, and marshmallow. The palate shows plenty of wood, with pulling tannins, as well as black pepper, vanilla, orange, and bitter almond. It’s more oak and grain on the finish, which fades quickly. Some promising qualities here, but this whiskey needs more time in the barrel.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Citrus oil, freshly cut wood, tea leaves, baking spice, and maple candy on the nose; with water added, more herbal and floral notes emerge, including mint, star anise, and fresh chamomile. Medium-bodied, the palate has orange peel, licorice, star anise, brown sugar, and plenty of fresh oak; here, adding water doesn't benefit the balance. It finishes quickly, with black pepper, oak, and more star anise.

Reviewed by: Susannah Skiver Barton (Fall 2019)

A blend of 51% 3 year old Canadian rye and 49% aged American corn whiskey. It has aromas of peanut shell, tea leaf, dill, mint, Popsicle stick, and bags of grain at the general store. The light-bodied palate is redolent of pencil shavings, chamomile, dried Turkish mint, and oaky spice, finishing very quickly.

Reviewed by: Susannah Skiver Barton (Fall 2019)

The nose is floral and grain-forward, with green banana, lemon pith, Honey Nut Cheerios, and wood spice. On the palate, sweet whipped cream and lemon are overlaid by white pepper and Popsicle stick. It finishes hot and dry. A blend of whiskey made from a bourbon mash by Ko‘olau Distillery and 5 year old whiskey from Missouri.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Sweet kettle corn and caramel-covered nuts on the nose, along with a smoky and woody aroma—dry toasted wood on a fire. The palate is led by sugary grain and wood char, with caramel corn and grilled corn on the cob, along with a hint of wood spice. It’s cloying and sweet on the finish, yet retains strong oakiness. Distilled from a bourbon mash and “finished” with toasted wood chips using a proprietary technology.

Reviewed by: Susannah Skiver Barton (Fall 2019)