A curious character of tart fruit pervades this whiskey with an unusual finishing cask, starting with underripe blackberries on the nose; there’s also citrus, vanilla, jasmine, orange blossom, almonds in the shell, and a scattering of dried herbs. Tart and citric on the palate—lemon juice, underripe berries, Granny Smith apples, red plums—yet a dark richness of coffee bean, bitter chocolate, and oak offer a pleasing juxtaposition. The lengthy finish retains the interplay of tart fruit and richness until the final exhale.

Reviewed by: Susannah Skiver Barton (Winter 2020)

The nose has expressive peat with mineral and herbal, rather than smoky, characteristics; there’s also orange oil, fresh ginger, and chalk. Water brings out blueberries and blackberries. Nutty and roasted flavors dominate the palate, with mouthwatering oak, black pepper, and coffee bean, sprinkled with orange oil, shoulder to shoulder with the peat. It finishes with savory ashy char: a whisky for the great outdoors. (216 bottles; U.S. exclusive)

Reviewed by: Susannah Skiver Barton (Winter 2020)

Fully matured in cognac casks for 10 to 13 years, the nose initially has vanilla sugar, dried banana, lemon and lime hard candies, then pineapple chunks, lemon zest, pink peppercorns, and hints of pine floor polish. In contrast, the scrumptious palate is like a plate of homemade cookies, with praline, milk chocolate, dark fruits, caramel sauce, vanilla custard, and chocolate brownies, ending with a dry finish of lightly spiced cookie dough. (2,109 bottles)

Reviewed by: Jonny McCormick (Winter 2020)

Don’t shy away from tasting this at proof, at least at first; it’s a gentle giant, whose savory character is well-served by the high alcohol. Cooked cherries, blackberry jam, iced tea, tobacco barn, and dark chocolate on the nose. It’s chewy and char-forward on the palate, showcasing dark-roast coffee, cooked cherries and blackberries, polished oak, dark chocolate, black pepper, dried chile, and a well-woven char note. Savory and lengthy to finish, with coffee, baking chocolate, and persistent white pepper.

Reviewed by: Susannah Skiver Barton (Winter 2020)

The nose is rich, with new leather, sultanas, dates, furniture polish, ginger, Jaffa oranges, and cloves. Silky on the palate, mandarin oranges with cream, developing toffee, milky coffee, and milk chocolate. The long finish offers nougat, dark chocolate, licorice, and light spices.

Reviewed by: Gavin Smith (Winter 2020)

Aged in a mix of Pedro Ximénez and oloroso sherry-seasoned casks, this has a peppery, slightly savory nose, offering boiled sweets and dried fruits. The palate is voluptuous, with sherry, dates, caramel, dark spices, and oak tannins. Licorice and a suggestion of chile in the ultimately drying, lengthy, slightly meaty finish. (7,692 bottles)

Reviewed by: Gavin Smith (Winter 2020)

Pipe tobacco, white pepper, and a mildly herbal note on the nose, with emerging vanilla, green berries, and ginger. Full-bodied in the mouth, supple and creamy, with orchard fruits and more white pepper. Drying in the very long finish, with chile, light tannins, and dark chocolate. (6,978 bottles)

Reviewed by: Gavin Smith (Winter 2020)

This seasonal whisky’s name translates to “happy hunting” and evokes the Swedish love of foraging for berries in the forest. The complex recipe involves a component whisky filled into a variety of casks seasoned with Grythyttan Vin’s lingonberry and blueberry wine. Fragrant nose, with soft white fruits, grasses, and root ginger, with flavors of blueberry, honey, dried peel, and a fireworks extravaganza of spices before a cashew and hazelnut finish. SEK599

Reviewed by: Jonny McCormick (Winter 2020)

The savory and spice qualities here are really captivating, as spicy Slim Jim converges with Christmas cake, mulled wine with spices, plum pudding, anise cookies, and quinine. The palate suggests sherry, with its heaps of dried fruits, brandied cherries, and star anise. Despite the decadent fruit, it’s not too far afield for any whiskey lover, with drying tannins and added character from finishing in cherry brandy, vermouth, and bitters barrels.

Reviewed by: Jeffery Lindenmuth (Winter 2020)

At first whiff, the nose is classic Islay peat: kelp and kippers, with the rubbery pop of new vinyl couch cushions. Add a little water, and fresh lemon and grapefruit burst from the glass: a welcome surprise. The oily palate highlights both—abundant saline peat and zippy citrus—with a tingle of white pepper that lingers in the nose well into the finish, which also has roasted walnuts, nori, ash, and oak. (192 bottles; U.S. exclusive)

Reviewed by: Susannah Skiver Barton (Winter 2020)

Finely nuanced grain whiskey showing the light sweetness of honey on toast and golden syrup, with wood spices, peanut, and oak shavings. Rich mouthfeel with an enduring intensity of flavors of glazed fruits, vanilla, and citrus peel oils, with the new Spanish oak making a significant contribution through oak flavors, wood spices, crunchy oat cookies, and pecans in caramel. Those sweet toffee flavors will keep you coming back for more.

Reviewed by: Jonny McCormick (Winter 2020)

An enigmatic and quiet whiskey, whose subtle complexity begs for your attention. The nose is minty and fresh with pine, balanced by earthy clay, matcha, green almonds, milk chocolate, and spice. Dry and a bit earthy on the palate, which has texture without heaviness; mint, walnuts, dark fruit, cola, root beer, and black pepper create a savory-sweet effect, leading into the well-paced finish.

Reviewed by: Susannah Skiver Barton (Winter 2020)

As American single malt ascends, Balcones shows its leadership with this triumphant offering. It’s bursting with tropical fruits—kiwi, mango, guava, jackfruit—buttressed by undercurrents of cinnamon, dried chiles, blueberry muffins, and nuts. Those juicy ripe fruits remain intense on the palate, two-stepping with cocoa powder, barrel char, roasted pecans, and black pepper; the dance sweeps into a lengthy finish of grilled pineapple, mocha, and tobacco, tapering off into bitter chocolate and oak. Balcones is putting both American single malt and the state of Texas on the map. Number 17 in the 2020 Top 20

Reviewed by: Susannah Skiver Barton (Winter 2020)

This is so delicious that it makes you want to slip into the glass and join it. Coffee bean, orange peel, and fruit-forward dark chocolate bars, then chocolate ganache, cocoa powder, black cherry, and peppercorn. Wheat whiskey makes up 50% of the blend, and it tastes of chocolate orange and milky coffee, with a crashing wave of pepper and ginger spices. Vibrant dark fruits persist with a creamy chocolate finish. (3,000 bottles for U.S.)

Reviewed by: Jonny McCormick (Winter 2020)

Orange blossom, tropical notes of lime, pineapple, and guava, as well as fruitcake, powdered sugar, maple syrup, and balanced oak on the nose. More tropical notes and powdered sugar follow on the palate, along with hot chocolate, roasted nuts, grain notes, pepper, and barrel char. Light tropical flavors return on a long finish interwoven with chocolate, tobacco, and barrel notes. Unconventional and intensely racy, with an intriguing, complex interplay of diverse flavors.

Reviewed by: David Fleming (Winter 2020)

This new, higher proof Iwai (pronounced EE-why) was designed for cocktails; however, it’s supple and more than capable as a neat sipper too, with pleasing aromas of honey, ripening pear, barley, exotic woods, and citrus. The palate of honey sweetness, sugar cubes, vanilla, pear, apricot, and spice bows out with honey, breakfast cereal, nougat, and white chocolate. It’s a delicious and unusual whisky from Japan, less aligned with the country’s scotch-like tradition of malts and blends and more similar to bourbon, being made mostly from corn. Number 19 in the 2020 Top 20

Reviewed by: Jonny McCormick (Winter 2020)

Glencraig was the name given to the single malt made using Lomond stills at Glenburgie Distillery. The nose leads with linseed oil, then coconut, malt, dark chocolate fondant, and tiramisu. Oily on the palate, with sweet orange, cocoa powder, and ginger. The finish dries very slowly to dark chocolate and light wood spices. (110 bottles, 12 for U.S.)

Reviewed by: Gavin Smith (Winter 2020)

Distilled at Mars Shinshu, but matured in the Mars Tsunuki aging cellar, this charms with fresh fruity notes of raspberry, apple, and pear, with banana loaf, baking spices, lemon zest, and seasoned oak. The opening flavors of vanilla fudge and warm fruits are submersed by a vigorous peppery incursion, though there’s pear, chocolate, malt, and vanilla pod flavors once that settles. I recommend experimenting to pinpoint your preferred dilution.

Reviewed by: Jonny McCormick (Winter 2020)