Complex aromas of caramel, toffee, vanilla, white pepper, dried banana, dried apricot, green apple, honey-oat granola, pistachio shells, and burlap. An abundance of American oak character on the palate, with vanilla, ice cream cone, caramel, a hint of cocoa powder, then pepper, cinnamon, banana bread, ginger root, rum and raisin, and creamy coffee to finish. Admirable flavor development across the entire tasting experience, from sniff to swallow.

Reviewed by: Jonny McCormick (Fall 2021)

Candied on the nose, with saltwater taffy, bubble gum, sweet watermelon, cherry ganache, and cinnamon French toast, along with earthy aromatics of leather and dried grass. Chocolate-covered cherries, orange tart, vanilla cream, and mint on a palate that shows lots of berried sweetness, savory spice, and well-integrated oak. Cinnamon coffee cake and vanilla-almond ice cream anchor the finish. Shallow but pronounced flavors.

Reviewed by: Ted Simmons (Fall 2021)

Grape-Nuts, dried strawberries, and a hint of fresh rye grain on the nose, along with green banana, vanilla cream, and light candle wax. The palate is smooth, very intriguing, and complex, with more grain notes, red fruits, golden raisins, cherry, and licorice, all accented by peppery spice. The finish offers more spice and fruit, with balanced dark chocolate, cooked dark berries, and more earthy grains. Bright, youthful, and flavorful.

Reviewed by: David Fleming (Fall 2021)

This rye flaunts some obvious age through the wood and varnish notes on its nose; earthy and lean, with ample oak, like opening an old wooden dresser drawer to find a spent sachet hinting of dried flowers and cardamom. The palate offers gentle sweetness, nougat-like, but is driven mostly by toasted pecan and walnuts, with dark chocolate-covered almonds on the finish.

Reviewed by: Jeffery Lindenmuth (Fall 2021)

A gentle beauty, with an excellent balance of fruit and spice on the nose, this has aromas of pear, lemon peel, baked apple, and caramelized brown sugar, with a touch of menthol. Sipping reveals pear, parma violets, and blueberry, threaded with mild spice and a little vanilla fudge, concluding with an active peppercorn finish with a hint of clove. (3,000 bottles for the U.S.)

Reviewed by: Jonny McCormick (Fall 2021)

Syrupy in appearance and aroma. Barrel char, raw honey, orange marmalade, honey-roasted peanuts, and candied raspberries on the nose. Add water, and zesty lemon and lime, fresh oak, and chamomile tea emerge. The palate is jammy—warm notes of vanilla and strawberry preserves—with a peppery spice underneath. Spiced wood on a big and powerful finish. Heft and heat are present, as is a woody bluntness. (300 bottles)

Reviewed by: Ted Simmons (Fall 2021)

This expression has a nose of vanilla sponge cake, macaroon, shortbread, coconut halves, and lemon scents. Creamy vanilla, banana custard, lemon meringue pie, fudge fingers, and gentle peppery spice on the palate make it an appealing prospect, with herbal notes on the finish. (3,000 bottles for the U.S.)

Reviewed by: Jonny McCormick (Fall 2021)

This expression has a nose of vanilla sponge cake, macaroon, shortbread, coconut halves, and lemon scents. Creamy vanilla, banana custard, lemon meringue pie, fudge fingers, and gentle peppery spice on the palate make it an appealing prospect, with herbal notes on the finish. (3,000 bottles for the U.S.)

Reviewed by: Jonny McCormick (Fall 2021)

The Margaux barrique finish creates a nose of woodfire char, smoked maple, coffee, bitter cherry, and fragrant orange slices. The mouthfeel is rich, with notes of bitter blackberry and raspberry, dark chocolate, coffee, spice, a hint of caramel, and a light tobacco leaf note. The finish has an ashy, smoky char influence that’s balanced against red fruits, almonds, bitter chocolate, and dried herbs. Disjointed at times, but with a complex, idiosyncratic profile.

Reviewed by: David Fleming (Fall 2021)

Distilled from Sam Adams Merry Maker gingerbread stout. Lime slices, root beer, chocolate-covered cherries, anise, and pecans on the nose. A honeyed palate reveals more chocolate and cherries, as well as cinnamon toast, gingersnaps, allspice, and a hint of kiwi, with nutmeg and pepper spice. Lightly spiced on a finish loaded with chocolate and cinnamon, plus soft vanilla ice cream. Less bitterness and more warming spice than is found in other distilled beers.

Reviewed by: David Fleming (Fall 2021)

Dark, with a slightly musty nose, this chewy bourbon has an underlying earthiness. There are flavors of spicy gingersnap, cinnamon, and toasted pecan, along with a medicinal note and some oak-forward astringency, which lead into caramel and vanilla on the finish. This is a drink of contrasts, showing pleasant malty notes along with some harshness, though in the end there is a general lack of harmony.

Reviewed by: David Savona (Fall 2021)

There’s something of an oaty flavor to this whiskey, which takes its name from a special varietal of corn grown specifically for this project. The cereal notes abound on the palate, complemented by an overt honey influence, as well as cinnamon spice, caramel, and chocolate—all flecked with bits of menthol cough drop and a hint of damp earth. Overall a sweet, herbaceous, and honey-laden bourbon with a unique flavor profile.

Reviewed by: David Savona (Fall 2021)

Fragrant and gently herbal, with scents of oak, a hint of cherry coulis, and plentiful berry notes. Soft on the palate, with vanilla and cherry sundae, warming cocoa, subtle spices, and drying oak. Bakery shop, cinnamon toast, Honey Nut Cheerios, and sweet cereal grains emerge with time in the glass, while the finish brings caramelized apples, coconut, and ripe bananas. Well-made, with the sherry influence not overplaying its hand.

Reviewed by: David Fleming (Fall 2021)

High West’s flagship rye has transitioned from being a year-round offering to a limited seasonal release, containing 20% of High West’s own-make malted rye. Dried flowers, new leather, orange peel, and spiced oak duel with sweeter flavors of gingerbread, pfeffernüsse, and mint chocolate-chip ice cream. Hot and spiced overall, with classic rye notes of dried herbs, tropical fruits, bitter chocolate, brown sugar, and caraway all holding court.  

Reviewed by: David Fleming (Fall 2021)

Finished in barrels that held tequila for at least seven years. Tangy citrus dominates the nose with lemon-lime soda, orange blossom, and lemon peel, as well as a grassy freshness and some dill pickle. There’s more citrus on the palate in the form of tart key lime pie, along with roasted pecans and chocolate-covered cherries. The finish is balanced and flavor-forward with pronounced rye grain and chocolate. Inventive but too grainy.

Reviewed by: Ted Simmons (Fall 2021)

Made with 100% Texas corn. Dried peaches, cooked raspberries, and a hint of orange peel and vanilla on the nose. There’s zippy cinnamon spice on the palate: cinnamon bun with vanilla icing, white pepper, Fig Newtons, allspice, rice pudding with cinnamon, and a touch of bubble gum. Good length on the finish, with lighter notes of chocolate, cinnamon, cola, and cooked cherries. Improves with time in the glass.

Reviewed by: Ted Simmons (Fall 2021)

Distilled from an aggressively hopped West Coast double IPA. Loads of fresh lemons up front, along with citrus-scented air freshener, lemon frosting, and powerful orange and clementine notes. It is similarly perfumed on the palate, where a good tanginess emerges in the form of lemon meringue, alongside sandalwood and more orange flavors. The finish is slightly soapy with decent length. Specific in its perspective and composition.

Reviewed by: Ted Simmons (Fall 2021)

The nose is earthy, with dried herbs like parsley and dill alongside new leather, vanilla bean, and celery soda. A bitter palate showcases more grassiness, plum tart, and creamy sweetness. It’s dry and improves with water: spiced oak, bitter cherry, and licorice chewing gum flavors surface, as do dried apple and hints of sandalwood. What might be lacking in structure and balance is compensated by some appealing flavors.

Reviewed by: Ted Simmons (Fall 2021)