Powerful aromas on the nose, foreshadowing a palate that is quite chewy, with hints of toasted vanilla and other sweet notes punctuated by an earthiness that is reminiscent of a pot distilled rum, along with drying oak tannins. The finish is compact if a bit jagged—and also nicely spiced with some light fruit and dessert flavors, then more dried earth and oak.

Reviewed by: David Savona (Fall 2021)

Wood spices, vanilla, tangerine peel, and hints of stewed cooking apples reach the nose. A light and honeyed palate offers warm orange, tangy peels, and marmalade on buttered toast, with quite a creamy mouthfeel, a slow buildup of accompanying spices, and a touch of bitter lemon and grapefruit. A finish of orange peel, crystallized pineapple, and bitter lemon. (3,000 bottles for the U.S.)

Reviewed by: Jonny McCormick (Fall 2021)

Formosa Distillery selected Taiwanese malted barley grown in the Daya district, a suburb of Taichung City. A spritz of peel oil, clementine segments, allspice, and walnut, verging on marmalade dusted with white pepper. As a drinking experience, I would recommend this as a gentle aperitif, one that reveals itself unhurriedly: shortbread, coconut macaroons, vanilla, orange notes, and tangy mixed peel with a spicy finish. (3,000 bottles for the U.S.)

Reviewed by: Jonny McCormick (Fall 2021)

An 8 year old bourbon finished for 15 months in casks that previously held Gosling’s Family Reserve Old Rum. Orange peel and lemon oil on the nose, along with vanilla frosting, dried figs, pleasantly spiced oak, and old library books. Chocolate-covered cherries, orange marmalade, lemon peel, honey, vanilla, and sweet grains on the palate. The finish offers chocolate syrup and spice notes of ginger, cinnamon, allspice, and citrus.

Reviewed by: David Fleming (Fall 2021)

Sweet and sugary with candied strawberries, cherry cobbler, cough syrup, SweeTarts, raspberry preserves, and fruit gummies on the nose. The palate is viscous and creamy up front: creamed corn and black pepper, brown sugar, and some youthful vanilla sweetness. The finish has similarly nice textures, with tasty notes of cocoa and dark chocolate, plus wood and paper playing the background. Better without water. (Distillery only)

Reviewed by: Ted Simmons (Fall 2021)

A perfumed nose showcases potpourri, lavender, lemon, licorice, cedar chest, and with water, orange slices, lemon-lime, dried flowers, and spring forest. The palate is creamy, with more loud lemon flavors, generous pepper and oak influence, tart stone fruits, and sweeter nutty and dark chocolate notes with water. The fleeting finish has more peppery spice and tangy oranges, and also improves with water, as cherry and vanilla custard emerge.

Reviewed by: Ted Simmons (Fall 2021)

Designed to mix with lemonade, ice, and a wedge of orange rather than as a slow sipper, the nose has vanilla ice cream, wood shavings, crusty bread, demerara sugar, cookie dough, baking spice, and a faint hint of hot chocolate. The first sip seems thin and wheaty, with a burst of vanilla, lemon, butterscotch, ice cream cone, peppercorn, and a little nuttiness; it takes a while to reach its peak. (Houston, Texas exclusive)

Reviewed by: Jonny McCormick (Fall 2021)

A briny nose with notes of mint chocolate-chip ice cream, new wood, sea breeze, lemons and limes, apple fruit leather, and pencil shavings. The palate is silky and light, with creamy milk chocolate, peppery spice, and more new wood. With water, orange notes emerge as it becomes fruitier. A tangy finish shows improvement, with chocolate fudge and cinnamon, as orange flavors are once again brought out with water.

Reviewed by: Ted Simmons (Fall 2021)

Hay-like in color. The nose has maritime notes of seaweed along with York Peppermint Pattie, wood shavings, and dunnage warehouse. Aromas improve over time, with lime, orange peel, vanilla cream, and a hint of leather. The palate is silky with bitter chocolate and new wood. With water, peppery spice, black currant, and cooked pears. The finish is fairly short. At a minimum of 2 years old this shows its youth and wood influence.

Reviewed by: Ted Simmons (Fall 2021)

The nose has zesty lemons, apricot, high alcohol, nippy pepper and clove, vanilla seed, and Seville orange peel. The high strength makes this pretty extreme for neat consumption—a wild ride of lemon peel and pepper—so dilute and dilute again, to carve out a more manageable experience with flavors of chocolate, pepper, and chile flakes. The strength is intense, yes, and it could be alienating to an inexperienced palate. (Oklahoma and Illinois)

Reviewed by: Jonny McCormick (Fall 2021)

One of the palest whiskies I’ve ever put in my glass. The aromas are turned down low with the scent of dried flowers, straw dolls, lemon fondant, vanilla, and a distant whiff of whole spices. Initially, there are flavors of white grape, vanilla, pepper, and clove, followed by lemon peel, bubble gum, and almonds, showing more grain character, with a lift of lemon sweetness and pepper to finish.

Reviewed by: Jonny McCormick (Fall 2021)

The nose is rather subdued and half-hearted, with a backdrop of caramel, ground ginger, mace, cereal bar, warm breakfast pastries, and conference pear. More dynamic on the tongue, it has a light texture and flavors of cooking apple peels, Lotus biscoff, nutty toffee, peppery spice, and ground hazelnut, developing a spicy vanilla creaminess into the finish. This pleasant aperitif-style dram from Bengaluru also works well in a Highball. (3,000 bottles for the U.S.)

Reviewed by: Jonny McCormick (Fall 2021)