Made in the sour mash style, by adding in some of the backset—the liquid that’s strained from the spent mash after distillation. This particular backset is from a mash of peated malted barley, and the result is an earthy whiskey with spiced accents that meld with sweeter flavors of candied grapes and dark fruits. The finish is long, smooth, and rich, with back notes of spice and cracked pepper. (2,250 bottles)

Reviewed by: David Fleming (Fall 2020)

The nose is strikingly different than what is typical of Chivas Regal; aside from tequila, there are a lot of floral notes, perfumed soaps, Jaffa orange, and a little pepper. Pear and tequila notes on the palate reverberate around a central hub of spice before sweetness breaks through, surfing a wave of orange, grapefruit juice, and fresh green apple. A very smooth drink; this is sweet, spicy, and invigorating.

Reviewed by: Jonny McCormick (Fall 2020)

Swirling aromas in the glass make it hard to pick out distinct notes, but a few emerge: mint leaves, leather bookbinding, raisins, grape jelly, and—after some time and water—caramel and candied peanuts. Light and silky in the mouth, a few drops of water make the flavors pop: cherry pie filling, berry and grape jams, chocolate, polished oak, and maple syrup. The finish has dark fruit, dark chocolate, and lengthy mint and tea leaf. (18,000 bottles)

Reviewed by: Susannah Skiver Barton (Fall 2020)

Nostalgic aromas of wafers, white chocolate, hints of spice, and vanilla ice cream make this a mouthwatering choice. Sweet and creamy, there are rich flavors of vanilla panna cotta, candied fruit, pear, apricot, and white chocolate, adding caramel, custard creams, and sliced banana toward the end. Inspired by great blenders from many generations ago, this is astonishingly good for pleasurable drinking and mixing.

Reviewed by: Jonny McCormick (Fall 2020)

Drawn from bourbon casks, refill chibidaru quarter casks, and mizunara-head hogsheads, this has barley, dried apricot, finely ground pepper, and sugared apple on the nose. Wafting peat smoke aromas are accentuated by dilution. Incredibly fruity with plenty of body, the initial apple, pear, and spike of pepper are overtaken by golden syrup, vanilla, pastry, candied fruits, and fruity desserts. Stick with cask strength: Water releases gooseberry sharpness and quells the spices. (11,000 bottles, 288 for U.S.)

Reviewed by: Jonny McCormick (Fall 2020)

A reluctant nose, with aromas that are difficult to discern, although a few emerge: white Necco wafers, cinnamon Red Hots, leafy herbs, and—with water—blueberry jam. The palate is chock-full of mint candy, even mint toothpaste, plus black pepper and tannic oak; water brings out more blueberry notes. The lengthy finish, laced with tobacco, has more mint and oak, black pepper, and dark fruit.

Reviewed by: Susannah Skiver Barton (Fall 2020)

Oily on the nose, with spent matches, resin, and grilled meat, then vanilla, citrus fruit, old leather, and a developing floral note. Initially very fruity on the muscular palate, with cracked pepper, stewed root vegetables, and dark chocolate appearing in time. Peppery oak, ginger, and soy sauce in the finish. Price is for entire Prima & Ultima Collection, of which this whisky is a part. (389 bottles) £20,000

Reviewed by: Gavin Smith (Fall 2020)

This relaunched version of Old Overholt’s bonded rye is not chill-filtered, and it makes a noticeable difference. Aromas of cinnamon-sprinkled apple slices, toasted grain, spearmint and peppermint candies, and Cinnamon Life cereal carry into the palate, which balances oak and grain superbly: fresh mint, licorice, black pepper, allspice, cinnamon, cacao nibs, and walnuts. The vivacious spices almost pop in the mouth, but settle down into a satisfying finish of black pepper, cacao, mint, and well-integrated oak. Well-balanced without water, but a few drops serve it well. Best Value

Reviewed by: Susannah Skiver Barton (Fall 2020)

Distilled at the Shinshu distillery in Nagano, and matured both there and at the aging cellar on Yakushima Island, this whisky has a compelling balance of cask influences. Aromas of honey, cherry gummy bears, red apple, heady floral scents, banana muffin, vanilla essence, menthol, and feisty aromatic spices. The palate takes a journey through honey, grapefruit, lime zest, Honey Smacks cereal, red apple, playful spices, then more sherry fruit matched by ginger, clove, and pepper. (3,659 bottles)

Reviewed by: Jonny McCormick (Fall 2020)

If whisky were a warm hug, this would be it. The sweet nose is rich with a lovely fruitiness of satsuma, Seville orange marmalade, yuzu, and vanilla. This carries a velvety texture rippled with an orange-flavored effervescence; apricot jam, sweet orange, sherbet, fine spices, ground ginger, and hot pepper. If this well-made example is an indication of the Mars Shinshu house style, they are getting a lot of things right. (10,000 bottles)

Reviewed by: Jonny McCormick (Fall 2020)

Highly fragrant and floral, this single pot still and single malt blend exudes notes of vanilla fudge, lemon and lime zest, fresh fruit salad, watermelon, and green herbs. The full-bodied palate blasts a comet of orange across a night sky of vanilla, light spices, sponge cake, apricot tart, and stone fruit pastries, with a finish of spice and creamy orange fondant. If anything, it’s even more expressive with water. (3,500 bottles, 750 for U.S.)

Reviewed by: Jonny McCormick (Fall 2020)

Initially, a fleeting aroma of farmyard, followed by furniture polish, spice, apple peel, and cocktail cherries. Smooth on the palate, with dried fruit, chewy oak, raisins, and more cocktail cherries. Spicy dark berries, ginger, and licorice in the finish.

Reviewed by: Gavin Smith (Fall 2020)

Dripping with dark fruit aromas of blackberry, blueberry, raspberry, and black grapes. There’s also dark chocolate, leather, old barn boards, and cedar chest; everything hints at maturity and richness on the palate, which is jammy with dark fruit and shot through with bittersweet chocolate, coffee bean, polished oak, and well-integrated spice. It finishes with more of the same. Give this a few minutes in the glass before sipping, and it will open beautifully. (6,000 bottles)

Reviewed by: Susannah Skiver Barton (Fall 2020)

Chocolate-covered cherries, grape hard candy, iced tea, peppermint stick, and white pepper on the nose; with time, brown sugar and toffee emerge. The palate is chewy without water, velvety, and replete with dark, mature flavors: concord grape jelly, Cherry Coke, dark chocolate, roasted nuts, white pepper, and varnish. Seamless from start to rewarding finish. (51,000 bottles)

Reviewed by: Susannah Skiver Barton (Fall 2020)

A moreish nose, rich and sophisticated, this was matured for 5 years in marsala vergine casks. A malty nose with cinnamon, dark rye bread, plain chocolate, toasted cereals, worn leather, plum sauce, dry spice, and dark red fruits is testament to the cask influence. Mouth-drawing on the palate, there’s raspberry, black grape, brown sugar, cherry syrup, blueberry, and bramble, with a finish of fruit skins and spice.

Reviewed by: Jonny McCormick (Fall 2020)

A unifying blend of 10 year old Chichibu, with select stocks of American, Canadian, Irish, and scotch whiskies matured in Japan, produces a nose of toffee apple, firm caramel, milk chocolate, ground hazelnut, roasted fennel seed, chopped cilantro stalks, green banana, and struck match. Cereal-led palate with Golden Grahams, light fruits of apricot, peach, and melon, base notes of pepper, moving through butterscotch, toffee, maple syrup, and crème caramel. (U.S. Exclusive)

Reviewed by: Jonny McCormick (Fall 2020)

A year in brandy casks brings maple syrup, Fig Newtons, red grapes, and graham crackers to a nose teeming with rye spices, dry fruits, and roses. The juicy Christmas pudding palate turns hot and oily, with sweet butterscotch balancing bitter chocolate. Pipe tobacco and oak tannins speak to maturity. As the long sweet finish fades, a warming glow and lingering barrel tones move to the fore. $120 CAD

Reviewed by: Davin de Kergommeaux (Fall 2020)

Sweet caramel, grainy Cheerios, root beer spices, and waxy crayon make for a captivating nose. The dark fruit and spice suggest toasted raisin bread, and diving deeper into the flavor reveals sweet black cherry, citrus zest, and intriguing notes of licorice and hot asphalt, with flickers of horehound and cough drop. The fruit, spice, and earthy notes are nicely woven together and soar seamlessly through the finish.

Reviewed by: Jeffery Lindenmuth (Fall 2020)