The entry level anCnoc is aged principally in bourbon barrels, with a small element of sherry wood-matured spirit included in the mix. Floral and quite delicate on the nose, with barley, apples, and honey. Medium-bodied, smooth, and well-balanced, with more honey, apple, malt, vanilla, and cinnamon. The finish is relatively short, drying, and mildly oaky.

Reviewed by: Gavin Smith (Winter 2019)

This staple bottling is aged primarily in bourbon barrels, along with a modest portion from sherry casks. The nose yields tropical fruit, hazelnuts, caramelized sugar, and cereal notes. On the palate there’s barley, vanilla, coconut milk, a hint of sherry, light oak, and ginger. The medium-length finish offers black tea and black pepper. An ideal stepping-stone from bourbon to single malt scotch. Best Values

Reviewed by: Gavin Smith (Winter 2019)

A bit understated at first, this offers simple candy sweetness and burnt marshmallow aromas, along with citrus, dried apple, and cinnamon hearts candies that follow through on the palate with a hearty jolt of spice. The delicate wood and banana flavors, followed by a finish of cocoa and warming ginger, are well-crafted; however, the flavors are inhibited by searing alcohol that feels out of sync for a whiskey of this proof and stature.

Reviewed by: Jeffery Lindenmuth (Winter 2019)

Showcasing the sweeter side of rye, this has tropical aromas of papaya, guava, kiwi, and melon, along with candied oranges, Craisins, and aromatic spices: cassia, cardamom, sandalwood. The palate is sweet and spiced, with pineapple, blueberry jam, bananas, Fruit Stripes gum, and orange Creamsicle, finishing with chili pepper, dry oak, and a hint of flowers. A combination of 3 to 5 year old ryes made at Graton Distilling Co. and MGP Distillery. (54,000 bottles)

Reviewed by: Susannah Skiver Barton (Winter 2019)

Lots of confectionary notes on the nose: orange candy, bubble gum, marshmallow, meringue, nougat, and banana pudding, along with pine forest and clean mineral aromas. The chalky sweet palate brings to mind bagged marshmallows, banana candy, Toblerone, zingy lemon peel, and shelled pecans. More banana and lightly roasted nuts on the clean finish. Simple, innocuous, and easy to drink. Made with 100% malted barley and aged in toasted, lightly charred barrels.

Reviewed by: Susannah Skiver Barton (Winter 2019)

A very unusual nose for a bourbon, with notes of cedar, botanicals, juniper bush, pine forest, and sweet mesquite wood. A zingy, herbal palate offers dried orange peel and leather, but also sweeter notes of chocolate-covered marshmallows, black cherry, almonds, cotton candy, and oak. The finish has excellent length, ending with chocolate, allspice, espresso, old leather, and coffee ice cream. Deliciously chocolaty, spicy, and different.

Reviewed by: David Fleming (Winter 2019)

When the zombies come calling, fortify yourself with this bourbon that ties in with the popular AMC show. Vanilla, lemon curd, and vinous fruit—overripe raspberries, boysenberry syrup—on the nose, along with candied rose petal and violet pastilles. The promise of sweetness is borne out by the palate, which is floral and fruity, with orange marmalade, Juicy Fruit gum, ginger-lemon cake, rosewater, nuts, and dry oak. The finish has orange marmalade, ginger, cinnamon, and chocolate.

Reviewed by: Susannah Skiver Barton (Winter 2019)

Aromas of cooked cherries and plums, caramel, cocoa powder, tiramisu, toasted tobacco leaves, cut grass, and pulled taffy create a heady first impression. In the mouth, it’s silky and somewhat light, with notes of peanut, walnut shell, cherry cough drops, cinnamon, black pepper, and cigar wrapper. The finish is short and leathery, with espresso, cocoa powder, and bitter almond.

Reviewed by: Susannah Skiver Barton (Winter 2019)

A bright golden whisky with a nose like a basket of fruits: green apple, honeydew, clementine, and pastries. Made from Tasmanian barley and matured in bourbon and French oak barrels, the fruity palate follows the journey begun with the nose, though with greater emphasis on citrus than apple. Layer upon layer of peppery spice overlay some sour fruits, ending on a finish of grapefruit sourness. (950 bottles)

Reviewed by: Jonny McCormick (Winter 2019)

A sauternes cask-matured whisky from Alsace with a sweet nose of vanilla, caramel, soft stone fruit, macaroon bars, and coriander seed. The sluggish palate takes a while to get going, with flavors of citrus peel, barley sugar, and ground ginger. While there’s a medley of fruit and spice, it all feels a little half-hearted. Short finish as the fruit fades. (1,000 bottles)

Reviewed by: Jonny McCormick (Winter 2019)

Made by Oregon’s Ransom Wine Co. & Distillery, Emerald is an American interpretation of a traditional Irish pot still whiskey. The nose offers charred oak, bitter orange, toasted grain, oatmeal, dried leaves, and cherry bitters. A spicy palate features notes of orange marmalade, milk chocolate, and red apples. Water unlocks flavors of candied melon, fresh oranges, and raspberries. The finish has charred oak, chocolate fudge, coffee, and roasted malt.

Reviewed by: David Fleming (Winter 2019)

This limited release is aged in new charred oak, like Michter’s bourbons and ryes, but finished in uncharred barrels with a milder toast profile. Made from a mashbill that doesn’t qualify it as bourbon or rye, it has a nose of perfumed oak, candle wax, iced tea, orange blossom, and wild strawberries. A silky palate of licorice, spice, raisins, and dark fruits is followed by a finish of apple, pear, honey, chocolate, and oak.

Reviewed by: David Fleming (Winter 2019)

The nose is a bit reticent, but with time reveals lovely aromatics of kiwi, grapefruit, mango, banana, hibiscus, lilac, and pistachio. This light sweetness is borne out on the palate, which has tropical fruits, chai masala, brown sugar, rye bread, and a little nuttiness counterbalancing sharp oak and a full-bodied mouthfeel. The finish is short, with honeyed sweetness.

Reviewed by: Susannah Skiver Barton (Winter 2019)

Slaty minerals, fruitiness, and floral hints on the nose suggest plenty of rye in this satisfying, complex dram. More mineral notes emerge on the crisp, sweet palate, along with citrus elements, burley tobacco, hints of wine, dark chocolate, mild vanilla, and subtle oak. A soft peppery spice bursts onto the mid-palate and throat. A bit austere but with toffee sweetness and mild fudge. Mouth-filling, though a bit dry.

Reviewed by: Davin de Kergommeaux (Winter 2019)

A nose of peanut oil, roasted pecans, dried figs, crushed herbs, dark fruit, and a light note of dunnage house floor. The palate is layered with flavors of allspice, dark fruit, bitter orange, dark chocolate, and cherry, balanced against drying oak and a light hint of musty attic. The finish dials up notes of fresh blueberry pie, honeyed nuts, peanut butter cookies, sweet red fruits, pancake syrup, and wood spice.

Reviewed by: David Fleming (Winter 2019)

The floral and violet candy notes on the nose suggest a younger rye, followed by fresh citrus, and a pronounced herbal quality that borders on vinyl, with primary grain aromas peering through like warm porridge. On the palate, it emerges a bit hot up front, on the thin side, as sweet vanilla, honey, and tropical fruit meet peppery spices, tinged with caraway and licorice. A solid, if somewhat simple sipper.

Reviewed by: Jeffery Lindenmuth (Winter 2019)

This blended malt has stronger color and flavors than Hatozaki Finest, with scents of marzipan, orange sherbet, lime rind, apricot Danish pastry, and delicate wood spices. The palate keeps a focus on vanilla fudge and spice, but doesn’t really take you on a journey. There’s creamy vanilla, a slow burner of peppercorn, a little fudge, and honey for sure, but the anticipated fruitiness never really arrives.

Reviewed by: Jonny McCormick (Winter 2019)

The mashbill for this single pot still-style whiskey from Dry Fly Distilling contains oats, along with wheat and malted and unmalted barley. The delicate nose has pistachio pudding, carob chips, dried flowers, iced tea, white pepper, allspice, and almond nougat. It’s led by oak on the palate, but add a few drops of water and cherries, berries, candied violets, almonds, pistachios, semi-sweet chocolate, and gentle spices reveal themselves. Saving the best for last, it finishes with cooked dark fruits, varnish, and leathery oak. (250 bottles)

Reviewed by: Susannah Skiver Barton (Winter 2019)