Named for House Targaryen from Game of Thrones. Aromas of malt, peppercorn, dry chile flakes, spicy nachos, sliced red apples, roasted whole spices, and soft smoke from snuffed candles. On the palate, this has a light, floaty texture with flavors of red apple at its core, followed by a roar of spice, citrus peel, lemon, sharp fruity acidity, vanilla pod, and a touch of walnut. The finish is lengthy and spicy.

Reviewed by: Jonny McCormick (Spring 2020)

Fruit, grape skins, high esters, and oiliness on the nose yield to sweet fruits on the palate, with mild white pepper broadening into a warm spicy glow. The softness of barley sugar lends a creaminess to this mouth-filling, middle-aged gem before it resolves in a long spicy finish with baking spices and slightly pulling barrel tones. A Canadian classic.

Reviewed by: Davin de Kergommeaux (Spring 2020)

An eclectic blend of whiskey distilled from beer, as well as rye and malt whiskeys; it proved divisive among Whisky Advocate’s blind tasters. The nose is resinous, with pine needles, biscuity malt, macadamia nuts, grapefruit oil, and tropical fruit. Oily on the palate, with assertive hops, pineapple, brown sugar, nuts, bread dough, and reticent spice. The finish is floral, hoppy, and pleasantly savory, with nuts, grapefruit, and lemon. This whiskey knows exactly what it is—unconventional—and it’s not afraid to show it. (1,338 bottles)

Reviewed by: Susannah Skiver Barton (Spring 2020)

A finish in port casks imparts plenty of dark fruit and rich flavor throughout this blend of ryes, which includes some of High West’s own make. The nose is leathery, with plums, cherries, dark chocolate, brown sugar, orange pekoe tea, and blueberry jam. More fruit on the palate, including black cherry, orange marmalade, and raisin, as well as cacao nibs, baking spice, cola, and rich oak. The finish is lengthy and layered, with cough syrup, dark berries, chocolate, and cola.

Reviewed by: Susannah Skiver Barton (Spring 2020)

This new core expression was launched in 2019 to celebrate the reopening of Tobermory Distillery after two years of remodeling. The whisky was matured principally in bourbon barrels, with a small proportion being finished in virgin oak. The nose yields honeycomb, vanilla fudge, orange blossom, and cinnamon. Quite full-bodied, with cloves on the early palate, apricots, and malt. Licorice, spicy dark berries, and more cloves in the finish. (£46)

Reviewed by: Gavin Smith (Spring 2020)

The nose is herbal, with notes of bitter lime, lemon peel, hops, peppermint, green apple, and hints of salinity. The mouthfeel is smooth, with flavors of honey, chocolate cake, and cinnamon, plus notes of lemon blossom, confectioners’ sugar, and baking spice. A long finish offers vanilla cream and crackling bitter herbs. Light and fruity—sometimes almost tropical—with a grip of appealing spice on the finish. (6,000 bottles)

Reviewed by: David Fleming (Spring 2020)

Rose petal, orange pekoe tea, and grandma’s perfume earmark this as a somewhat youthful rye, with white pepper and cinnamon Trident gum accompanying the floral aromas. The palate weaves together heaps of cinnamon, clove, sandalwood spice, dried flower sachet, and chamomile, with generous oak balancing the confectionary notes of circus peanuts candies and Pixy Stix. Quite distinctive—and likely divisive.

Reviewed by: Jeffery Lindenmuth (Spring 2020)

Master distiller Douglas French unveils the single-barrel results of his latest heritage corn experiments: a dry and spicy nose with graham cracker, cornbread, red licorice, buttered corncobs, and a cloud of spices. It’s a big mouthful with flavors of fruit concentrate, red bell pepper, baked orange, clove, star anise, peppercorn, and toffee, with the spices congregating around the tip of the tongue, then a slightly vegetal finish.

Reviewed by: Jonny McCormick (Spring 2020)

A pleasant, honeyed nose of brown sugar, lemon peel, candied clementine, cherry hard candy, and light notes of herbs. The palate is liltingly sweet with an overlay of spice, as well as flavors of orange peel and marmalade. Water brings out notes of vanilla wafer, orange, spice, licorice, and black pepper. The finish is spicy but sweet, with hints of candied orange and vanilla cream, all punctuated by a spice-note finale. (24,000 bottles)

Reviewed by: David Fleming (Spring 2020)

Minty and herbal on the nose, with notes of fresh oak, licorice, apricots, brown sugar, dried apples, orange peel, peaches, light coconut, ginger, and dried leaves. The palate is sweet up front, with a complex melding of butterscotch, spicy oak, orange slices, and chocolate fudge. The finish offers lots of spice, black pepper, bitter chocolate, and a pleasant note of almond nuttiness. A well-textured whiskey, with lots of spice and heat.

Reviewed by: David Fleming (Spring 2020)

At first the nose is dominated by wood—pencil shavings and Popsicle sticks—but it soon reveals violets, blueberries, grape Kool-Aid, and peppery spice. The palate is dry, with nuts, herbs and spices, mocha, and semi-sweet chocolate; a few drops of water help with integration and bring out more fruit, including lemon meringue pie. It finishes nutty and dry, with coffee beans and a touch of lemon.

Reviewed by: Susannah Skiver Barton (Spring 2020)

An appealing nose, as an unrestrained spiciness surges out of the glass, uncovering notes of rowan jelly, baked pear, date, and lively sherry notes. Slightly sour baked Bramley apple flavors are sideswiped by a rush of spices on a wave of high-strength alcohol, somewhat anticlimactically suspending further flavor development. Water rescues, coaxing out lemon and gooseberry, with spice-flecked vanilla toffee to finish. (252 bottles)

Reviewed by: Jonny McCormick (Spring 2020)

This single-barrel release made from an attractive heritage corn has herbal notes of dill, cilantro stalks, and hints of tarragon, with green melon, boiled corn, and dried apple. Sipping it begins with a fruity palate of citrus, raspberry, and green fruits, which are joined by dill, ginger root, pepper, and a touch of bitterness. A hot and spicy finish with remnants of unsweetened fruit.

Reviewed by: Jonny McCormick (Spring 2020)

A fragrant, mellow nose of vanilla cream and root beer, with hints of lime, wood char, and oak. The palate offers racy red fruit, berry skins, desert herbs, chocolate, licorice, and oak tannins, with a minty, peppery note. The finish presents a new round of dry oak, peanuts, rich chocolate, cracked pepper, cedar, and red fruit. The tequila-barrel finishing creates an almost rye-like spiciness in this unusual, creative offering. (900 bottles)

Reviewed by: David Fleming (Spring 2020)

Delicate and dessert-like on the nose: pistachio and vanilla rice pudding, milk chocolate, cherry pie filling, grape soda, honey-roasted peanuts, and iced tea. Naturally, it’s very sweet and almost syrupy at times, with powdered sugar, orange, cherry, rose water, milk chocolate, and cinnamon; the mouthfeel is silky, bordering on light. It finishes simply, with milk chocolate, candied nuts, and vanilla.

Reviewed by: Susannah Skiver Barton (Spring 2020)

Aged in bourbon casks, this offers a nose of farmyard aromas, ginger, and treacle. Quite thin in the mouth, with nutty toffee, dried apricots, and spicy black coffee. Dark chocolate, licorice, raisins, dark oak, and persistent cocoa powder in the spicy, very long finish. Quirky, and one for lovers of the slightly arcane. (£500)

Reviewed by: Gavin Smith (Spring 2020)

The latest While We Wait bottling comprises a mix of peated and unpeated whisky from an undisclosed distillery, finished in French oak Tuscan wine casks. Fragrant on the nose, with freshly mown hay, gentle smoke, berries, honey, and hot chocolate. Apricots and red wine on the palate, with vanilla and dried fruits, against a backdrop of singed woodsmoke. Nutty and oaky in the slightly oily finish. (10,000 bottles)

Reviewed by: Gavin Smith (Spring 2020)

A burst of orange on the nose: orange blossom, orange peel, orange pekoe tea, candied orange slices. It also has sweet licorice, sage, honey, and blueberry. Light-bodied in the mouth with a bit of astringency; the flavors run to berry, orange, spearmint, and cinnamon, with gentle spice. On the finish, more fruit and cinnamon prevail, along with nuttiness and an undercurrent of herbal pine.

Reviewed by: Susannah Skiver Barton (Spring 2020)