The nose is vegetal with celery, caraway seeds, and bell pepper while also sweet: confectionery powder, candied orange slices, chocolate fudge, and coffee ice cream. The palate shows wood influence, though fruits—apricots and orange marmalade—emerge with water. The dry, nutty finish has a sweet herbal quality that lingers before a final hint of tobacco smoke. A bit quirky, but the well-structured clean flavors and excellent balance make this worth a taste.

Reviewed by: Ted Simmons (Spring 2021)

Made with 30% malted rye in the mashbill, this bourbon has peanut brittle, pecans, maple syrup, dark chocolate, soft baking spice, and lemon peel in iced tea on the nose. The palate shows rich maturity, with dark chocolate, oak, coffee bean, cola spices, and plenty of nuts, while a brighter fruit flavor layers itself on top: raspberry jam on a chocolate muffin. Cocoa powder, coffee bean, and roasted pecans on the gentle, lingering finish.

Reviewed by: Susannah Skiver Barton (Spring 2021)

Lily of the valley, sweet almonds, and light tropical fruit notes—mango and kiwi—on the reticent nose. The palate’s oily texture belies its light body, but both characteristics work in tandem to advance lemon and orange, toasted almonds bathed in vanilla sugar, and sweet oak. Toasted almonds and coconut dusted with cocoa powder create a refined finish.

Reviewed by: Susannah Skiver Barton (Spring 2021)

Finished in Jamaican allspice barrels for six months. Candied bakery shop notes on the nose, with grape jelly, cherry cola, vanilla, and abundant spice. A burst of cooked dark fruit greets the palate, followed by bitter chocolate, coffee, and fragrant oak. A warming finish offers more spice, candied kiwi, and chocolate. Powerful and spiced, with subtly interwoven flavors and superbly balanced oak. (24,000 bottles)

Reviewed by: David Fleming (Spring 2021)

Having spent a year finishing in virgin American oak, this is imbued with aromas of green apple, lemon curd, barley, green tea, stewed gooseberries, and pineapple. Sweetly tangy, with lemon Jell-O, candied peel, orange curd, sugar-coated gumdrops, and submerged notes of pepper and clove, with dry oak on the finish. Though not especially complex, this is irrefutably delicious and has plenty of appeal.

Reviewed by: Jonny McCormick (Spring 2021)

Cooked cherries, cherry cough drops, raspberry, vanilla, dried banana chips, and old attic on the nose. The palate’s texture is smooth, with undertones of spice and rich overtones of chocolate, blackberry jam, toasted almonds, zabaione, cinnamon, and pepper, against mature but balanced oak. A spiced finish offers blackberry, vanilla, cinnamon, and tobacco. Richly herbal, with deep fruit and chocolate, and balanced maturity. (Collectible)

Reviewed by: David Fleming (Spring 2021)

Muscular with high alcohol, and a nose of peppercorns, chile flakes, barbecue spice rub, savory brisket bark, and beef jerky. The palate is sweeter, with honeydew, spices surfing the cask-strength wave, then flavors of sugared pastries, vanilla, baked lemon, and orange zest. This shines as is, or add a dash of water for a really satisfying drink. (254 bottles)

Reviewed by: Jonny McCormick (Spring 2021)

This boasts a nice balance of baked apple, stewed fruits, fresh spices, and deeply caramelized sugar. The integration of the spice and fruit is a notable Japanese whisky hallmark, and the dense mouthfeel peels back layers of dark syrup, plum, chocolate, burnt cookies, baked sugared fruits, and background spice. The finish sees the spices perk up against the fading strength of the fruit and chocolate flavors. (3,000 bottles; 564 for U.S.)

Reviewed by: Jonny McCormick (Spring 2021)

Floral notes flit among the shortbread, vanilla, almond flour, banana peel, and lemon aromas of the nose, while the palate is sweet with lemon curd, shortbread, toasted almonds and coconut, and honeydew. Water brings out fresher, fruitier flavors, but add it sparingly. The soft finish has toasted nuts, shortbread, oak, and ginger. A delicate dram that showcases elegant maturity.

Reviewed by: Susannah Skiver Barton (Spring 2021)

Fragrant fruit notes—dried red berries, raspberry pastilles—ride atop a light peat influence on the nose. The peat becomes stronger on the palate to create a profile of bonfire ash, grilled meat, dried leaves, blackberry jam, dark chocolate, and black pepper. Water brings out light fruitiness, as well as brine and charcoal. The finish is mid-length and smoky, with classic notes of Band-Aid, iodine, wet seaweed, and charcoal. (1,140 bottles for U.S.)

Reviewed by: David Fleming (Spring 2021)

The 20th annual limited release of St. George Spirits’ American single malt. An aromatic, citrusy nose is almost tropical, with complex notes of rancio, lemon peel, melon, mango, confectionery powder, and candle wax. The palate is floral and delicate, with subtle sweetness and overlays of lemon cake, vanilla frosting, and white pepper. Balanced fruit, vanilla, and notes of baking spice on a long finish.

Reviewed by: David Fleming (Spring 2021)

The nose balances enticing aromas of tropical fruit—mango, jackfruit, papaya—with earthy clay and dark chocolate, a harbinger of the bright sweetness of the palate, which sings with grapefruit, lemon-lime zest, kiwi, and pineapple soda, plus roasted nuts and semi-dark chocolate. The texture is waxy, verging to oily with a few drops of water, but never heavy. Though the finish is short, it’s complete, rounded out with white pepper, jackfruit, and grapefruit oil.

Reviewed by: Susannah Skiver Barton (Spring 2021)

This vermouth-finished rye whisky is intriguing, complex, and distinctive, with aromas of deep pepper-spice notes of clove and ginger, baked orange peel, stewed fruits, and a gratifying tang of bitter fruit skins and herbal stalks. Mouth-drawing fruitiness with cherry-flavored gummy bears, sweet chalky candies, strawberry taffy, and a piercing streak of spice followed by cinnamon and the return of bitter herbs. Drink it neat or enliven your Boulevardier game.

Reviewed by: Jonny McCormick (Spring 2021)

An intense grain quality is apparent on the nose with notes of burlap sack, dried leaves, shelled almonds, and seven-grain bread crust. The palate is quite hot but presents as structured and vibrant, with freshly sawn oak, corn husks, and, with water added, cinnamon Red Hots. The finish isn’t long, but remains satisfying with cacao nibs, tobacco leaf, and peppery oak. The grain character is heavy here, but the flavors work, aided by the robust proof.

Reviewed by: Ted Simmons (Spring 2021)

Sugar cookie dough, dried apple rings, iced tea, and an unconventional aroma of amaretto on the nose. The palate is spiced and chewy and full of grain character, well-balanced by blackberries, bittersweet apples, dried cherries, grated ginger, chile-chocolate, barrel char, and a touch of savory umami. Tobacco, coffee bean, savory oak, and tingling pepper on the finish.

Reviewed by: Susannah Skiver Barton (Spring 2021)

Peppery spice rubs, light vanilla, and whipped cream meet a stealthy growth of grassy peat smoke, leading to aromas of rock pool salinity and breezy ozone. An arsonist in a candy store: lemon bonbon, vanilla, and chalky candies, with a building spiciness of clove and pepper bursting with a firework of smoky flavors, which clear aside for the return of sugary-sweet lemon and caramels.

Reviewed by: Jonny McCormick (Spring 2021)

A roasted, slightly smoky rendering of pot still spices rises to the top, accompanied by a nose of chocolate brownies, new pencils, and dried dates. The mouth signals this as a contender for Ireland’s strongest whiskey: red apple and baked peach concentrate on the palate, a whirl of spices shows flashes of green chiles and hot pepper sauce, leaving flavors of nutty wheat bread and milk chocolate. Exposed flames prohibited. (6,000 bottles)  

Reviewed by: Jonny McCormick (Spring 2021)

Aromas of apple, pear, vanilla, and soft buttery toffees, with herbal notes, pea pods, pepper, and mixed spices. A creamy palate of poached pear, white chocolate, toffee, jellied and jammy fruits, spices, and raisins, with spices vaulting above milk chocolate in later phases. A finish of milk chocolate, malt, and pear lead to a spice-coated tongue.

Reviewed by: Jonny McCormick (Spring 2021)