Ripe fresh-fruit aromas of watermelon, strawberry, red gooseberry, fresh plum, and coconut strips, with a hint of orange peel singed over a flame. This whisky was double distilled in stainless steel at Masahiro Distillery and tastes gently fruity with blueberry, black currant juice, red fruits, stewed apple, clove, and pepper, tempering to cranberry and orange, then a flare of spice over orange fondant to signify the finish.

Reviewed by: Jonny McCormick (Summer 2021)

Head distiller Tomer Goren took parcels of bourbon and shaved, toasted, and re-charred (STR) cask whisky and finished them in French Limousin oak cognac casks, delivering a nose of chocolate brownie, mixed baking fruit, and pepper. The palate delivers vanilla essence, malty sweetness, and butterscotch, with young green fruits, toffee, and honeycomb, then concludes with notes of nutmeg and clove just as the mouthfeel develops a luxurious velvety and slightly oily texture.

Reviewed by: Jonny McCormick (Summer 2021)

Same components as the No. 9 Iowa whiskey, but selected from casks aged at least 4 years and bottled at a higher proof. A vibrant nose shows signs of lemon oil, cake batter, and sunflower seeds. There’s toasted oak, wintergreen gum, and vanilla on the palate with better balance achieved when water is added. The finish isn’t quite as lively as the rest of the experience, with sweet oak and persistent hot spices.

Reviewed by: Ted Simmons (Summer 2021)

There is a pronounced graininess up front, with toasted coconut, brioche bun, and cereal box on the nose. Add water, and toasted nuts, brown sugar, and pastry case aromas emerge. Take a sip and there’s a rich interplay of mint and chocolate, Andes mints along with some herb and spice notes, lemon curd, and candied nuts. The finish is sweet, spicy, and slightly minty. There’s an in-your-face boldness to this whisky—one that reveals complexity over time.

Reviewed by: Ted Simmons (Summer 2021)

Aged 6 years. A dark, earthy, woodsy character gives this whiskey definition, bringing notes of cedar and pine cones on the nose along with eucalyptus, maple syrup, brown sugar, and—when water is added—lemon balm and dried apricots. The palate shows consistency, robust with dried mint, orange peel, dark chocolate, roasted walnuts, and a touch of licorice. Tangy citrus highlights the warming finish, along with cacao nibs and savory oak.

Reviewed by: Ted Simmons (Summer 2021)

The nose is at times sweet, fruity, herbal and minty, with notes of grape Kool-Aid, strawberry lemonade, Ricola cough drop, and pine needles. With water, more herbaceous aromas emerge and temper the very sweet fruitiness. The herbal notes are gentle yet persuasive, though the palate has a hard time finding its feet, with baking spices, nuts, and chocolate vying for attention. More grape and a touch of peppery spice on the finish.

Reviewed by: Ted Simmons (Summer 2021)

Granola bar notes of toasted oats, honey, chocolate chips, and sweet nuts on the nose, along with blueberries, vanilla, orange blossom, and a touch of spice. Creamy vanilla latte, dark chocolate, dried cherries, peppermint, and root beer spices on the palate, which benefits from a drop of water. The finish has more spice, a sheen of mint oil, savory oak, and coffee bean.

Reviewed by: Susannah Skiver Barton (Summer 2021)

From New York’s Denning’s Point Distillery, this bourbon was aged for 4 years. Sawdust and chestnuts on the nose, along with sprinklings of cinnamon, allspice, and clove. Clean barrel and grain flavors permeate the palate: peppermint hard candies, cinnamon gum, peanut shells, and fresh-cut wood. There is plenty of oak and spice on the finish, rounded out with a touch of savory tobacco.

Reviewed by: Ted Simmons (Summer 2021)

From Huber’s Orchard, Winery & Vineyards in Indiana comes this well-made whiskey with elements of originality and surprise. Hickory wood spice, cinnamon candy, and coffee cake on the nose. The palate is full of spice with some tropical fruit—mango and guava—plus good balance and body. These notes shine brighter without water. Guava carries over to the palate where it’s joined by mint, more cinnamon, and oak. This is one to keep an eye on as stocks mature. (Best Value)

Reviewed by: Ted Simmons (Summer 2021)

This all-Ireland blend is resplendent in rich oloroso sherry aromas, whole peppercorn, concentrated raspberry coulis, and blueberry notes as the triple-distilled single malt component lets the fruits shine. Its flavors start in a tight embrace with sherry fruit, then break open expansively with plum, cherry, raisin, black grape, cinnamon, spices, and chocolate cigarillos. Now, if you’re thinking you want this in your next Old Fashioned, you’re probably right.

Reviewed by: Jonny McCormick (Summer 2021)

Aged at least 4 years. The nose is fruity with orange slices, cherries, and tangerines, but also floral and spicy with notes of honeysuckle and candied ginger. The palate is dry and nutty, with ample baking spice and more fruitiness: tangy citrus and flamed orange disc. Sweet cherries mingle with baking spice and dry oak on the finish. This demonstrates good balance and a lovely nose.

Reviewed by: Ted Simmons (Summer 2021)

A mixture of butter toffee, vanilla, dried fruit, Oreo cookies, candied peel, fennel seed, and white pepper on the nose. The palate shows vanilla toffee, blackened oak, macaroon bars, rich malt, and robust peppercorn spiciness. Yes, it’s full-bodied and satisfyingly malty, bathing the tongue in deliciously smooth toffee flavors with blackened staves and plenty of spice on the finish, but it’s a bit too straightforward. Vanilla in more ways than one.

Reviewed by: Jonny McCormick (Summer 2021)

Bakery shop character throughout, starting with raspberry thumbprint cookies, hazelnuts, orange peel, and crème brûlée on the nose. The creamy palate is sweet with black and white cookie, frosted vanilla cake, coconut pudding, and chocolate-covered frozen banana, finishing with more of the same. Balanced and well textured, with a simplicity that’s easy to enjoy. (Best Value)

Reviewed by: Susannah Skiver Barton (Summer 2021)

Single distilled in Shinzato Distillery’s stainless-steel still, the nose is replete with bourbon-barrel character including vanilla, honey, toasted oak, generous wood spices, fresh cream, and lemon zest. The mouthfeel is light, with honey, maple syrup, vanilla, a slight nuttiness, glazed doughnuts, ground ginger, and pepper, with hints of milk chocolate on the finish.

Reviewed by: Jonny McCormick (Summer 2021)

The aromas comprise golden syrup, toasted oats, and hard toffee under muscular flavors of nduja and mint sauce on lamb cold cuts. Heavyset on the palate, with abundant dried fruits, honey, butterscotch, chile heat, ginger, and clove, it opens up dense baked orange flavors ahead of a robust finish, with citrus peel and ground ginger. If you relish meaty Speyside single malts like Benrinnes and Mortlach, this one’s for you. (7,741 bottles)

Reviewed by: Jonny McCormick (Summer 2021)

A floral, fruity nose with apricot, mango, sour lemon, and snuff tobacco on this chardonnay cask-finished whisky. Tangerine flesh, honey, sweet confectioner’s sugar, vanilla fudge, and a dusting of earthy spices, it’s best to imbibe at full strength as this is smooth and easy to drink. Tel Aviv’s climate exacts an appreciable angels’ share, but it would be fascinating to revisit this style once the whisky has mellowed further.

Reviewed by: Jonny McCormick (Summer 2021)

Made in collaboration with Virginia-based band GWAR, this 100% rye whiskey was finished with sugar maple and cherrywood. The nose shows signs of herbal cough syrup, clove, green almonds, and orange marmalade. The palate is piney, with lemon oil, mint, and bitter chocolate all present. Water brings out black pepper and coffee bean. The finish is short but satisfying, with more herbs and cocoa powder. It’s consistent and tasty, if at times a tad simple in its construction. (2,000 bottles)

Reviewed by: Ted Simmons (Summer 2021)

Bourbon, oloroso sherry, and mizunara oak casks were used to mature this blend of double-distilled Lowlands single malts from Scotland and Japanese single malts. The nose is dry and spicy, with crushed nuts, coriander seeds, mizunara spiciness, and salted peanuts. Starts like a fishtailing car before finding its grip, then delivers caramel, bitter orange, boiled fondant, sherry fruitiness, mango, malt, pepper, and clove, with the spiciness enduring through the finish.

Reviewed by: Jonny McCormick (Summer 2021)