Rounded and expressive on the nose, with a rich malty heart, vanilla, toffee, apple chips, dried banana, and an array of freshly ground spices. Flavors of delicious caramel, banana, red apple, and vanilla custard keep the taste buds occupied as the spices slowly build up a head of steam. The controlled delivery of flavor and balance from this blend is impressive, though there’s still sufficient punch for mixing.

Reviewed by: Jonny McCormick (Summer 2021)

Finished in casks that first held ruby port, then rum. The nose is dominated by mature vanilla and dark fruit aromas: blueberry syrup, Concord grape juice, and Cherry Vanilla Dr. Pepper, along with tobacco barn, tea leaf, chocolate orange, and maple syrup. It’s thick and chewy on the palate, blackberry cobbler and cherry syrup mingling with mint-flavored dark chocolate, orange oil, and well-integrated spice. The finish is soft but not shy, a gentle fade of dark fruit, dark chocolate, and candied ginger. (1,444 bottles)

Reviewed by: Susannah Skiver Barton (Summer 2021)

Manzanilla and fino casks were selected to mature this elegant single-distilled rice whisky from Shinzato Distillery, instilling it with delicate sherrywood flavors of plum flesh, damson jam, dried apricot, sticky dates, and fine dry spices. This builds slowly on the palate, so don’t rush it: citrus zest, peppery spice, clove, orange Jell-O, mixed peel, and dried apricot before departing with a long lingering aftertaste.

Reviewed by: Jonny McCormick (Summer 2021)

The combination of mature single malts from Lowlands, Scotland and Niigata, Japan that have been double distilled in pot stills works well here. This has a copacetic nose of dry spices, pepper, sandy seashells, and Whoppers, but it’s the comforting, warming flavors—applesauce, cream, malted chocolate-chip cookies, cinnamon, brown sugar, and spiced gingerbread—that really unmask its full potential.

Reviewed by: Jonny McCormick (Summer 2021)

Distinctive for its classic three-wood maturation profile, this has complex layers of dark fruits to unravel on the nose: Dried cranberry and blackberry mingle with walnut and black pepper. It’s a satisfyingly smooth and spicy number amid the flavorsome tussle of port and sherry elements in the mouth. Damson and other plums occupy the mid-palate; it’s enjoyably nutty and soaked in delicious portwood flavors.

Reviewed by: Jonny McCormick (Summer 2021)

This is one of those delightful whiskies where the aromas leap from the glass; a battle of citrus between lime, pineapple, and clementine, obvious rum notes, and a strong hit of pepper. A fast-paced turnover of brown sugar, candied lemon and lime slices, vanilla fudge, pepper, and ground ginger flavors, while the latter stages race through nectarine, pear, banana-flavored candy, tropical fruits, and notes of cookie dough. Utterly electrifying! €100

Reviewed by: Jonny McCormick (Summer 2021)

Oily lemon, orange, and grapefruit zested over an earthy malt base lead into a nose of leafy forest floor, sliced apples on a crisp fall day, toasted hazelnuts, and banana bread with caramel drizzle. The palate is spiced with nutmeg and cinnamon, savory with nutty toasted malt and tobacco leaf, rich with dark chocolate, and brightened by grapefruit oil. Espresso, cigar wrapper, cinnamon dark chocolate, and persistent nutty oak to finish. (9,900 bottles)

Reviewed by: Susannah Skiver Barton (Summer 2021)

A captivating nose with perfumy aromas, licorice, dry pine needles, and eucalyptus. There’s also a rich array of spices and herbs—cardamom, black pepper, anise, dried mint—and water brings out a rounded brightness of strawberry, blueberry, and lemon. Spiced and herbal notes dominate the creamy palate along with dry toasted oak and nuts, tobacco, and root beer. The finish is soft, with toasted oak and persistent dry herbs.

Reviewed by: Ted Simmons (Summer 2021)

A combination of 4 year old and 7 year old rye distilled in Indiana, the nose has earthy aromas of pine needles, fresh muddled mint, and dill, in addition to pecan, orange peel, and blueberry pie. The palate is spiced with more pine, some blackberry jam, lemon tart, and clove. Water brings notes of cedar and grapefruit zest, and overall gives this whiskey better cohesion. The finish shows coffee bean and mint oil.

Reviewed by: Ted Simmons (Summer 2021)

A blend of straight rye whiskies aged 4 to 18 years from Kentucky, Pennsylvania, Indiana, and Alberta. There’s dill pickle, peach iced tea, mint leaves, and boysenberry syrup on the nose. With water, sliced apple and pear, and a chalky sugary sweetness. The palate is piney, with rich dark chocolate and coffee. A tangy finish brings with it citrus and mint oil. There is clear maturity and nuance here. (9,000 bottles)

Reviewed by: Ted Simmons (Summer 2021)

Peated notes galore—peat embers, iodine, Band-Aid, lime juice, smoked meats, smoked paprika, and dried leaves on the nose and palate. Flavors of dark chocolate and coffee start to emerge as the peat yields to dessert notes of crème brûlée, cooked pears, and butterscotch, ending with a fleeting hint of charcoal embers. An impressive debut for this new distillery from the Isle of Skye, showing the promise of great things to come.

Reviewed by: David Fleming (Summer 2021)

Bakery shop aromas pervade the nose: vanilla frosting, almond cream, apple pie a la mode, and lemon bars. There’s also rose petal perfume, plums, and red gummy bears. The creamy-textured palate showcases nutty pastry, buttered scone, toasted almonds, vanilla, and candied orange peel; water brings out cinnamon and Nesquik. Quick to finish, with more nuts and vanilla, but ultimately a satisfying conclusion. (1,500 bottles)

Reviewed by: Susannah Skiver Barton (Summer 2021)

This blend of Scottish and Japanese grain whiskies matured in bourbon, oloroso sherry, and mizunara oak offers a nose of baked lemon, aniseed, gently roasted spices, crispy roast chicken, rock pool minerality, and sandalwood. Light bodied, floral with lemon and lychee, then greater complexity develops as juicy mandarin, dried apricot, and tropical fruits emerge, while peppercorn mounts a rearguard action leaving a citrus and ground-ginger finish

Reviewed by: Jonny McCormick (Summer 2021)

The flagship straight bourbon from Still Austin. There is a rich sweetness on the nose; vanilla angel food cake with sugared strawberries, toasted marshmallow, candied pecans, maple syrup, banana bread, and berries and cream. A velvety palate showcases orange blossom, honeysuckle, chocolate-covered cherries, and cream soda. The fairly consistent finish shows spiced orange and sweet oak. The structure here works well.

Reviewed by: Ted Simmons (Summer 2021)

For a Highball, you want a whisky with enough spice, flavor, and strength to carry through. This just nails it. An innovative 100% malted barley single blend of Coffey still and pot still distillates from Loch Lomond, it bursts with toasted oat aromas, cinnamon, white pepper, hazelnut, and soft dried apricot. Quaker Oat Squares, spice, thick textured honey, mint chocolate, and graham cracker, with a short, sharp, spicy finish.

Reviewed by: Jonny McCormick (Summer 2021)

Thinking differently led to this early example of modern finishing at Tullamore D.E.W., which marries the strong tradition of Irish cider making with whiskey. The nose shows off toasted waffle and sweet cider notes, but green apple too, and a prickle of white pepper. Credit where it’s due, this tastes of sugared golden apple slices at its core, with crisper cider elements, caramel, vanilla, then pepper and clove.

Reviewed by: Jonny McCormick (Summer 2021)

Toast spread with raspberry jam, lemon slice in hot tea, zwieback crackers, nutty malt, earthy oak, and a touch of spice on the nose. Sweet and velvety on the palate, with earthy malt, hazelnuts, chocolate, red apple, raspberry, lemon, and a pinch of cinnamon and dried ginger. The medium-length finish is well rounded with semi-sweet chocolate, toasted nuts, and rich oak. Great balance on this mild-mannered but never one-note whisky.

Reviewed by: Susannah Skiver Barton (Summer 2021)

Shibui’s only bottling from Kumesen Distillery is single distilled in a stainless steel still and matured in manzanilla and fino casks. More oakiness on the nose, with milk chocolate, dried cranberry, slightly bitter cherry notes, hints of toffee, and muted wood spices. Citrus freshness, vanilla fudge, gingersnap spiciness, licorice, walnut, and fresh fig, with a finish of lime and green melon, imply the influence of the lighter-style sherries.

Reviewed by: Jonny McCormick (Summer 2021)