Persimmon pudding, guava juice, baked apple, blueberry, and pineapple on the nose, as well as fresh clay, pencil shavings, cocoa powder, cinnamon, and salty ham. The palate is big and chewy, with Popsicle stick, dried chile, roasted nuts, black pepper, and juicy guava and pineapple. More tropical fruit rounds out the palate, mingling with pepper, nuts, and plenty of dry oak.

Reviewed by: Susannah Skiver Barton (Winter 2019)

This was first matured in bourbon barrels, then in quarter casks, and finally in European oak oloroso casks. The nose is rich, with iodine-soaked peat, barbecued meat, almonds, toffee, vanilla, and orange. More peat, then orange on the palate, with cigar smoke, dried fruits, cloves, and sea salt. The finish is lengthy and spicy, with orange peel and dark chocolate. (Individual reviewer rating: 93)

Reviewed by: Gavin Smith (Winter 2019)

The 2019 edition of Laphroaig’s annual Càirdeas series, this is a cask-strength version of Laphroaig Triple Wood. The complex nose is redolent of iodine, lime, peat smoke, wood-fired meats, drying seaweed, salt air, and other maritime notes. Charred smoky peat and coal fire envelop the palate, and embrace emerging notes of bitter chocolate, licorice, savory herbs, smoked jerky, cracked pepper, and cigar ash. A spicy finish is filled with leather, bitter nuttiness, dark chocolate, espresso, and lingering peat smoke. Number 12 in the 2019 Top 20

Reviewed by: David Fleming (Winter 2019)

Aromas of root beer, cooked cherries, candied orange, licorice, cloves, iced tea, spearmint, marshmallow Peeps, and a hint of varnish. The palate is chewy and full, with flavors tumbling over each other in a rush: orange, cinnamon, clove, licorice, horehound, oak, almonds, vanilla cream, and a bit of herbaceousness. It finishes dry, with bright fruit, cedary oak, cinnamon, and almonds.

Reviewed by: Susannah Skiver Barton (Winter 2019)

Walsh Whiskey has rarely released better whiskeys than those of 2019, which included two expressions made in collaboration with the Legaret family of Deau Cognac. Here, they apply bourbon and French oak cognac barrels to the unique marriage of single pot still and single malt Irish whiskeys, arguably the most premium interpretation of the Irish blend. Aromas of dark berry fruit, cinnamon, fudge, milk chocolate, graham crackers, jellied fruit, and a smudge of dry spices. Compelling, well-structured whiskey with cinnamon, chocolate, dark toffee, pepper, and ginger; never cloying, nor overly sweet, just a richly rewarding glass. Number 10 in the 2019 Top 20

Reviewed by: Jonny McCormick (Winter 2019)

The nose has coffee beans, dark chocolate, green pepper, jalapeño, blueberry, and bonfire—like an amaro that’s trying to pick a fight. On the palate, it’s sweet, savory, spicy, and smoky: Mexican chocolate, grilled pineapple and corn, smoked nuts, coffee ice cream, chipotle, and barrel char. The mouthwatering finish continues the theme, with mole sauce, coffee bean, dark chocolate, roasted pecans, and smoked almonds. There are a lot of layers here—you’re going to want to spend time exploring them.

Reviewed by: Susannah Skiver Barton (Winter 2019)

Mizunara oak is the modern signature of Japanese whisky, and Kaiyo- whisky enables inquisitive imbibers to savor the spice, incense, and sandalwood flavors of this rare wood for an attractive price. Distilled and matured in Japan, the casks then undergo a three-month ocean voyage from Osaka to Liverpool before bottling to encourage further flavorsome interactions. Ground spices, vanilla sponge cake, honey, brown sugar cubes, and scents of aromatic woods and incense. Pastry, egg custard, and allspice flavors, followed by a wave of vanilla creaminess and a lengthy finish with fading spices. Number 14 in the 2019 Top 20

Reviewed by: Jonny McCormick (Winter 2019)

Contract distiller Bardstown Bourbon has begun building its own portfolio of whiskeys, and this inaugural release—comprising 60% Bardstown’s own 2 year old bourbon and 40% sourced 11 year old bourbon—is an auspicious debut. Rye and an herbal rush of peppermint and dill greet the nose, swathed in cotton candy, vanilla cream, and nutty caramel. The palate is loaded with chocolate fudge, honeyed almonds, dark fruits, light pepper, and allspice. Bitter chocolate, espresso, orange peel, leather, and spice complete a sumptuous finish. Number 11 in the 2019 Top 20

Reviewed by: David Fleming (Winter 2019)

This Quinta Ruban succeeds the 12 year old version, adding two additional years of finishing in port casks, while maintaining the same bargain price. The result is a symphony of understated opulence. Marzipan, fresh apple and pear, milk chocolate, red berries, candied ginger, and praline on the nose build slowly, leading into a fruity, spiced palate. Flavors of soft gingerbread, molasses cake, cherry pie, spiced plums, almond nougat, and dark chocolate intermingle with faint strains of pipe tobacco. It sings on the finish, with a parting crescendo of hazelnut, spice, cigar wrapper, and lengthy oak. Number 9 in the 2019 Top 20

Reviewed by: Susannah Skiver Barton (Winter 2019)

The Powers Distillery in Dublin historically used the swallow to signify the age, quality, and purity of its traditional pot still whiskeys. This powerful expression, predominantly matured in bourbon with some sherry casks, has an intriguing nose of candied peel, dried apricot, mango strips, white pepper, herbal notes, almond paste, and sweet grapefruit flesh. Thick and velvety, there’s warm marmalade, sugared almonds, golden barley, citrus, green apple, and acrobatic spices. A superb introduction to this quintessential Irish whiskey style. Number 18 in the 2019 Top 20

Reviewed by: Jonny McCormick (Winter 2019)

New Riff’s first whiskey releases were all bottled in bond from the start—a bold move for a brand new distillery. This rye proves it was the right decision. Complex and compelling, it shows maturity while retaining liveliness and verve. Grassy and herbal on the nose, it also has orange, cedar, sassafras, rose petals, and syrupy blackberries. The medium-weight palate balances clove, cedar oil, orange, berries, bubble gum, and cinnamon, which melt into an herbaceous, nutty, chocolate-rich finish. The patient drinker is rewarded, as aromas and flavors develop beautifully in the glass. Number 17 in the 2019 Top 20

Reviewed by: Susannah Skiver Barton (Winter 2019)

Part of the Game of Thrones collection, this pop culture mash-up whisky represents House Greyjoy and features its kraken sigil on the label. The whisky sings of the sea, as blasts of ocean spray, sea salt, wet sand, and seashells swirl above undernotes of peach, cranberry, citrus fruits, and blackberry tart. The mouth fills with bonfire smoke, light peat, toffee, black cherry, and peppercorn. The addition of water coaxes out chocolate, light black pepper notes, and citrus. A flourish of allspice, bitter chocolate, more toffee, espresso, and almond on the finish. Number 13 in the 2019 Top 20

Reviewed by: David Fleming (Winter 2019)

Sticky Cracker Jack, butterscotch pudding, candy corn, fresh-sawn oak, and peanut butter-stuffed pretzels on the nose lead to a palate that explodes with sweet candied nuts, grape jam, citrus peel, clove, and white pepper spice. The full body, slick buttery texture, and perfect proof let the finish really roll along nicely, with the oak seamlessly integrated and finely tuned. This is bold, lively, and flavor-packed!

Reviewed by: Jeffery Lindenmuth (Winter 2019)

In 2018, Heaven Hill discontinued its 6 year old bottled in bond bourbon that was sold only in Kentucky, but now has roared back with this widely available 7 year old. While the bottled in bond designation isn’t necessarily a quality guarantee, this whiskey more than proves its merit. It’s explosive, bold, and buttery, with warm flavors of honey-roasted peanuts, caramel, chocolate, corn muffins, licorice, and cinnamon, all accented by notes of savory herbs, cloves, white pepper, tobacco, and an earthy undertone. Well-integrated big oak, sweetness, and spice combine to create grace, power, and length. This is pure bourbon bliss, at a very approachable price. Number 4 in the 2019 Top 20

Reviewed by: David Fleming (Winter 2019)

A 23 year old expression that was maturated in American oak and a small number of sherry casks before a finish for up to 6 months in French cuvée wine casks. Canned apricots in syrup, toasted marshmallows, apple blossom, and honey on the nose. Pears, vanilla, freshly sawn timber, warm white bread, caramel, cloves, and milk chocolate on the relatively full palate. Toffee and instant coffee in the lingering finish.

Reviewed by: Gavin Smith (Winter 2019)

Stewed gooseberry, scallions, chopped chives, fine-ground pepper, rolled oats, and sweet oak combine to create a sweet and herbal dram. Full-bodied on the palate, this boasts stewed fruits, brown sugar, cooked apple, and delicious baked desserts. Drawn from a specially selected new oak cask, this Fukano is the most interesting of the brand’s 2019 releases. (487 bottles)

Reviewed by: Jonny McCormick (Winter 2019)

The 2019 rendition of this coveted annual release matured for 8 years in new heavily charred barrels, evidenced in its deep orange-amber color. An aroma of dried fruits—peaches and dates—is underscored by alpine herbs, sandalwood, dark chocolate, and toasted nuts. The palate pours full, creamy, and bold, with plenty of proof—but it’s carried beautifully. Mouth-filling berry and dark cherry fruit are rounded out with spice, and adding water only gives greater length to the sweet treacle and delightful burnt sugar flavors before a finish of chocolate-covered nuts.

Reviewed by: Jeffery Lindenmuth (Winter 2019)

A dark, brooding whiskey with a nose of cinnamon sticks, nutmeg, clove, dark chocolate, baked apricots, and orange peel. The palate has dark toffee, peppermint, raisin, and pronounced clove elements before a second wave of dark chocolate, warm malted milk, cocoa, black pepper, praline, plum skins, and licorice. No burn on the finish, even at cask strength, just some delicious chocolate and malty notes with a blast of spice for good measure. (2,346 bottles; 186 for the U.S.)

Reviewed by: Jonny McCormick (Winter 2019)