Full-bodied and dense with aroma and flavor, this benefits from a few drops of water to unlock notes that are buried under the proof. Mint toothpaste, allspice, and cinnamon dominate the nose until water reveals sugared almonds, milk chocolate, and vanilla. The palate is heavy on charred flavors—roasted nuts and grilled meat—that turn to sweet blackened marshmallow and coffee bean when water is added. Peppery charred oak with an undercurrent of cooling mint rounds out the finish.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Treat your nose to an education in young whisky and enjoy the flavors, as this is just 16 months old. Young and green aromas with citrus, fresh pear, young peapods, cress, pencil erasers, and the glue strips on manila envelopes; it’s unencumbered by sweetness or oak influence. Orange zest, chocolate, and sugary sherbet ride a shuddering wave of alcohol, from which Oreo cookies, mint, and Belgian chocolate cigarellos emerge.

Reviewed by: Jonny McCormick (Winter 2020)

A sweet and fragrant nose, with orange blossom, confectioners’ sugar, coconut, vanilla, almond nougat, and a hint of tart green papaya. Sweetness is borne out by the palate’s milk chocolate and nougat, studded with orange peel, as well as vanilla pudding, brown sugar, raw pecans, and a hint of white pepper. More milk chocolate and vanilla on the short finish. Some winning qualities, though overall this whiskey feels a bit rushed.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Candy apple and artificial fruit notes, like Kool-Aid powder, dominate the nose, which overall is fairly reticent. Semi-sweet chocolate, peanuts, orange oil, apple peels, white pepper, and cinnamon, as well as plenty of oak, on the simple palate. The finish is peppery, with plenty of oak and pops of orange. A few drops of water help this whiskey hang together.

Reviewed by: Susannah Skiver Barton (Winter 2020)

This first release in a series combines 15 year old light whiskey and 8 year old Tennessee whiskey. Vanilla cake, honeyed almonds, and butterscotch on the nose balance against notes of antique shop, dried leaves, and undertones of herbs and barrel char. A creamy palate brings flavors of spiced chocolate, baked cherries, honeyed almonds, and oak. Crème brûlée on the finish, with baked croissant, buttered almonds, spiced oak tannins, and candied orange.

Reviewed by: David Fleming (Winter 2020)

Sweet citrus pervades throughout, starting with fresh orange and lime zest on the nose, as well as honey, cotton candy, coconut flakes, brown sugar, and a hint of bubble gum. Orange and lemon slices on the palate, along with a sprinkling of lime zest when water is added; toasted wood, cinnamon, and pops of fresh ginger add some excitement. The finish is short and a touch thin, retaining some gingery spice.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Sweet, with a touch of saline on the nose: almond cream, lemon curd, fresh coconut, kumquat, and vanilla salt water taffy. The palate is soft and velvety, with apples and pears, toffee, a sprinkling of grapefruit and kumquat, and a touch of guava. Lingering sweetness on the finish, though it fades quickly. Water doesn’t do it any favors; taste this neat.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Very light whiskey, with lemon, honey, dried pear slices, ground ginger, and cracked black peppercorn. Matured in marsala casks and bourbon barrels, it’s light-bodied with lemon, lime zest, cream, and vanilla, and slowly adds toffee, spice, and a touch of red fruits before golden syrup and spice run through the finish. Works better on the rocks and in Highballs than as a neat sipper.

Reviewed by: Jonny McCormick (Winter 2020)

From Texas-based Treaty Oak Distilling, distilled from corn and wheat and aged 12 months. The relatively low ABV is by design, to make this a “sessionable” whiskey. Herbal on the nose, with lots of barrel influence. Light on the palate but full in texture, with notes of maple syrup, blueberry pie, cooked peaches, and new oak, followed by a spiced finish. The overall profile is light, but with sippable flavors.

Reviewed by: David Fleming (Winter 2020)

Sweet and simple from the start to finish, this whiskey shows best on the nose, with state-fair aromas of caramel corn, cotton candy, and bubble gum, as well as vanilla meringue and coconut cream pie. There’s a slightly harsh note on the palate, but it’s softened by vanilla, yellow cake with white frosting, and coconut. Very quick to finish.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Made from nixtamalized corn (a process that increases the grain’s nutritional value; it’s used when making masa for tortillas), double-distilled, and aged in new toasted and used oak casks. It’s unconventional, as most Mexican corn whiskeys are; the nose has caramel, stewed apples and pears, orange peel, candied almond, and pencil eraser. A bit papery and green on the palate, with Popsicle stick, dried apple rings, and toasted grain, finishing hot and short.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Unmistakable orange nose of marmalade and curaçao, dripping with sweet grape jam. Despite all the initial sweetness on the palate, it quickly turns hot without really finding a moment of balance. May find fans, but generally feels like a well-intentioned experiment that ended up much too heavy-handed. (3,000 bottles)—

Reviewed by: Jeffery Lindenmuth (Winter 2020)