Components range from 7 to 27 years old, the oldest distilled by the current 6th-generation master distiller’s own father. Pepper, allspice, baked peach, white pepper, vanilla fudge, pancake batter, and orange essence on the nose. Cocoa-dusted red fruits, a burst of spice, then sharp orange, soft fudge, and red apple. Complex and piquant: fermented fruits, chocolate brownie, and creamy coffee to finish. Born to be mild. (1,606 bottles)

Reviewed by: Jonny McCormick (Winter 2020)

Cream, vanilla, and fresh orange juice feature on the early nose, followed by a slightly herbal note. Ultimately sweet and floral, with nougat. Luscious sweet orange notes on the palate, with toasted cereal, before dry wood spices appear. The finish is relatively long and nutty, with a sprinkling of pepper.

Reviewed by: Gavin Smith (Winter 2020)

Satsuma peel, aromatic florals, and a low level of aromatic spices, then fruit syrups and a hint of olive oil on the nose: It’s clean and bright, with plenty of sweetness. The citrus, toffee, and salted-caramel sweetness of the palate are disrupted by a shockwave of pepper, leaving tangy peels, hints of nuts, and sour gooseberry in its wake before a finish of citrus and sweet barley.

Reviewed by: Jonny McCormick (Winter 2020)

Orange and grapefruit aromas, with rosewater, vanilla cream, bergamot oil, and dry barley notes, though the nose also detects the high alcohol and some youthful notes. The flavor coalesces around clove and pepper, but en route there are sweet barley cereal notes, chocolate, and malt. After a prolonged swarm of spice, the finish has malted milk and old chocolate. (U.S. Exclusive; 13,000 bottles)

Reviewed by: Jonny McCormick (Winter 2020)

Baked oat cookie, walnut, allspice, and a hint of rosehip, though the aromas become quite spicy in time, crackling with ground ginger and pepper. The palate has a mouth-drawing, heavy texture and tastes joyously like a liquid toffee apple after two years in the port cask. Supported by flavors of cake mix, sultana, and gentle spices, it has a dry finish of fading fruit and chocolate cake. (1,490 bottles)

Reviewed by: Jonny McCormick (Winter 2020)

This smells like nothing so much as instant oatmeal of the maple and brown sugar variety—sweet cereal, buttressed by fresh-hewn oak, orange marmalade, and a sprinkling of cinnamon. The palate does well, given a bit of water and time to open up, revealing maple syrup, almond, milk chocolate, cinnamon, orange peel, and a hint of tobacco, as well as new wood. More tobacco, like the end of a cigar, on the finish, along with milk chocolate and persistent oak.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Though anchored in earthy and woodsy aromas of birch and soil, tropical fruits also burst forth from the glass: guava, kiwi, pineapple, mango, and jackfruit, ripe and ready to be enjoyed. They carry through to the palate, along with a touch of citrus, Cherry Coke syrup, roasted pecans, and ample spice, and are persistent into the mouth-coating finish, which counterbalances cloying flavors with charred nuts and oak.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Irish Distillers experimented with 14 year old single malt (sourced from elsewhere, as Midleton Distillery doesn’t make it), matured in bourbon barrels with a parcel finished in French oak. The nose is nutty, with granola, shortbread, pecans, and a smattering of ground pepper. Smooth flavors of ice cream cone, blossom honey, vanilla, ginger, pepper, and long-lasting spices. Toffee, roasted nuts, cinnamon, malt, and blackening spices carry from the late palate into the finish.

Reviewed by: Jonny McCormick (Winter 2020)

The nose is perfumed, with citrus fruit, ginger, wood spice, and nutty toffee. Green apples, more nuts, coconut, vanilla, and cocoa powder on the palate. Milk chocolate and soft spices in the medium-length, mildly herbal finish.

Reviewed by: Gavin Smith (Winter 2020)

This kosher-certified single cask was matured in a refill bourbon barrel before finishing in a wine barrel from Israel’s Flam Winery. The nose opens with barbecue smoke and new leather, then rosé wine, salt, and ginger cookies emerge. The nutty palate features woodsmoke, cocoa, instant coffee, stewed fruits, and more salt. The finish is long, with coffee, dry red wine, and prickly oak. (400 bottles)

Reviewed by: Gavin Smith (Winter 2020)

Kosher-certified and matured in a refill bourbon barrel, before finishing in a barrel from Israel’s Flam Winery. Sweet red wine, strawberries and cream, and spicy apple pie on the nose. The palate is voluptuous, with cocoa, Brazil nuts, and increasingly dry red wine. Dark-chocolate raspberry liqueur, oak, and black pepper in the long finish. (1,600 bottles)

Reviewed by: Gavin Smith (Winter 2020)

This unpeated single malt updates and replaces the previous 10 year old. It presents tropical fruits, vanilla, honey, and ginger on the nose. Soft fruits, malt, and milk chocolate inhabit the creamy, well-balanced palate. Hazelnuts, drinking chocolate, and light spices surface in the medium-length finish, with just a wisp of smoke.

Reviewed by: Gavin Smith (Winter 2020)

The unusual use of millet as the secondary grain for this bourbon creates an utterly unexpected flavor profile, closer to the familiar notes of rye. It works well, but the blind drinker may be taken unawares. Freshness dominates the nose, with balsam bough, spruce branches, mint toothpaste, and Pine-Sol, and it pervades the palate too, which is green and peppy with arugula, spearmint, pine, black pepper, and lemon. The finish shows bitter oak but remains persistently piney and fresh.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Initially reticent on the nose, with time this reveals gooey caramel, pralines, Hershey’s milk chocolate, and a touch of charred mint leaves. It’s chewy and occasionally sharp on the palate, with oodles of roasted nuts, polished oak, mint, peppery spice, dark chocolate, licorice, tobacco ash, and char. The medium-length finish holds tingling white pepper, unsweetened chocolate, and more polished oak.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Licorice, charcoal smoke, cured tobacco, black pepper, pencil eraser, and bicycle tires on the nose—but don’t be put off, those are attractive notes in a whiskey that’s making sooty phenols one of its central selling points. The palate is dry and peppery, with savory notes of mole sauce, roasted nuts, and coffee bean, along with peppermint and dry-roasted spices. It finishes with black pepper, bittersweet chocolate, more roasted nuts, and persistent char.

Reviewed by: Susannah Skiver Barton (Winter 2020)

With Ireland’s proud heritage of brewing, no wonder distillers are experimenting: The barrels used here come courtesy of Blacks of Kinsale. The nose is subtle and delivers a fresh spiciness, with warm bread on a bakery shelf, stacked American oak staves, and a characteristic green hoppiness. Honey sweetness, citrus peel, lime zest, cereal, pepper, and ginger, then some late dark berry notes and fig before peppery spices thunder through the finish. (9,400 bottles)

Reviewed by: Jonny McCormick (Winter 2020)

Red apples bob in a sea of pot still spice on the nose, with whole almond, strawberry tarts, and brown sugar lumps. This is smooth, light, and delicious, with grilled muffins, bourbon biscuits, spice, vanilla, and well-toasted granola, with a later development of plum and blackberry. Burnt sugar and more spice on the finish.

Reviewed by: Jonny McCormick (Winter 2020)

A Tennessee whiskey using wheat (instead of rye) as the flavoring grain. New leather, mint, dusty warehouse floor, pink pastilles, gingerbread, caramel, and dark fruits on the nose. Cinnamon up front on the palate, followed by brown sugar, chocolate, raspberry, vanilla wafers, allspice, and black pepper. The finish is lightly oaked, with creamy vanilla, more cinnamon, and allspice. A delicate but flavorful profile, with balanced sweetness and spice.

Reviewed by: David Fleming (Winter 2020)