The debut whiskey from Molson Coors, a blend of Colorado single malt and bourbons from Kentucky and Indiana. Cinnamon babka, graham cracker, coffee cake, and orange peel on the nose. The palate offers balanced sweetness; chocolate-covered strawberries, dulce de leche, and vanilla bean. Cooked fruit, more chocolate, orange, almond, and pear on the finish round out a well-woven whiskey with good body and depth of flavor.

Reviewed by: Ted Simmons (Winter 2021)

Fragrant scents of fresh-baked rye bread, lavender, a hint of dried mango, and inviting hints of charred rye seed. On the palate, it’s quite bitter, but very idiosyncratic and intriguing. It’s quite spicy and hot, so water or ice complements it well. Good length on the finish, with some of the floral notes returning. Lots of great spice, and unquestionably an interesting and intriguing journey.

Reviewed by: David Fleming (Winter 2021)

An earthy nose, with fragrant notes of woodsmoke and campfire embers. The palate offers rich chocolate, caramel, and succulent blackberry, with interwoven smoke influence. Water enlivens things even more, with emerging red fruit and enhanced smoke. The finish is long and spiced, with chocolate and sweet berry; it too is better with water. Well executed—the smoke is skillfully integrated to create a complex whiskey.  

Reviewed by: David Fleming (Winter 2021)

Aged for 5 years, there’s a warm earthiness on the nose, with dried herbs, sandalwood, and honeyed almonds, alongside cherry pie and toasted coconut. The palate, silky and light, shows vanilla, macaroons, more coconut, and angel food cake. With water added, red apple, allspice, and white pepper emerge. That balance of fruit and spice continues onto a lengthy finish, making this a tasty and full dram.

Reviewed by: Ted Simmons (Winter 2021)

Generous cinnamon on the nose as well as dried earth, perfumed oak, vanilla latte, honeydew, and lemongrass. The palate is creamy with notes of chocolate syrup, toffee, and pistachio. Water unlocks spicy jalapeño peppers, sweet candied nuts, and Fruit Roll-Ups. A short finish shows spice character, grassy citrus, and blueberry pie. Rich and spiced chocolate anchors this, as it displays solid command throughout.

Reviewed by: Ted Simmons (Winter 2021)

Earthy notes of dried leaves, cut grass, and dried herbs on the nose. A thick palate, with cooked berries, grape jelly, tobacco leaf, and chile pepper. This is powerful and needs water, which brings out cocoa, coffee ice cream, cinnamon bun, and bitter oak. On the finish, the oak integrates with orange candy, cherries, cinnamon, camp coffee, and chocolate. Overall very flavorful, though perhaps just a bit barrel-forward.

Reviewed by: David Fleming (Winter 2021)

A chalky fruitiness like Smarties or Pez kicks off the nose, with cranberry muffin, almond biscotti, and orange marmalade. Water brings out a light campfire smoke and barbecue corn chips. The palate is silky and fresh, with chocolate, black pepper, vanilla malt, and strawberry hard candies. Spiced hot chocolate on the finish. It’s light bodied and slight at times but shows good smoke integration and dynamic flavor.

Reviewed by: Ted Simmons (Winter 2021)

Fiery on the nose, with toasted marshmallow, barbecue potato chips, bacon-wrapped melon, vanilla funfetti cake, spiced apples, peppermint, and menthol. The palate is silky and light with notes of vanilla icing and charcoal. With water, woodsmoke, mint jelly, and black coffee. Earthy and dry on the finish with caramel, chocolate, and dusty oak. The smoke adds a layer of intrigue most noticeably on the nose.

Reviewed by: Ted Simmons (Winter 2021)

There’s lemon tart, dry aromatic spices, green apple, and damp green foliage on the nose of this cask strength Highland whisky matured in both European and American oak refill casks. Sweet and spicy to taste, with clementine and barley sugar, its nippy spices are quite a handful, but then it delves into richer caramel notes, with oat cookies and ground hazelnuts before a long, lingering spicy finish.

Reviewed by: Jonny McCormick (Winter 2021)

Despite generations of brewing and distilling experience, Langatun’s modern era of whisky making only began in 2007. This triple distilled whisky was matured in sherry and chardonnay casks, and has a nose of melon and stone fruits on new leather, floral notes, fresh cranberry, bramble, allspice, and Red Vines. Flavors of citrus, dark toffee, chocolate, and gingersnaps collide with black pepper, clove, licorice, and leather to finish.

Reviewed by: Jonny McCormick (Winter 2021)

Roasted spices jumping in the pan, bitter peel, marmalade, walnut oil, and Brazil nut, but a rubbery note of bicycle inner tubes and erasers is also detectable. Bold notes of fresh red apple, raspberry Jell-O, and orange peel surround a heart of clove, pepper, and aromatic spices, backed up by fruity sherry notes, charred oak, and hazelnut. It’s a pleasurable sipper, so hold the water. (126 bottles, 72 for the U.S.)

Reviewed by: Jonny McCormick (Winter 2021)

Comprised of freshly charred American oak casks, this shows cream, citrus, vanilla, and salted caramel on the nose, with new wood spices, dry chile flakes, and star anise. Sweet tangy orange on the palate initially, becoming more marmalade-like, before a sustained wave of pepper rides in with flavors of salted caramel and peanut brittle. The cask strength makes all the difference here, delivering a more gutsy Oban than the standard bottlings.

Reviewed by: Jonny McCormick (Winter 2021)

Distilled at The Evan Williams Bourbon Experience in Louisville. The nose is vegetal, grassy, and youthful, with new leather, lead pencil, seaweed, lime peel, and with water added, blueberry pancakes. There’s more fruitiness on the palate, which is creamy with plenty of heat and notes of raisins, molasses, and dried herbs. The finish is short and briny, with new wood alongside hints of chocolate and blackberry. Well-constructed if a bit hot and wood-forward.

Reviewed by: Ted Simmons (Winter 2021)

A nose of bilberry, fresh cherry, clove studded orange, and a sprinkling of exotic spices, the strength here packs quite a punch. A mouth-drawing dram of baked orange, then peach, followed by a surging wall of clove, with some dark toffee, baked plum, and cherry coulis to finish. More drinkable and approachable when diluted down to your preferred strength for taking in all the flavor it has to offer. (282 bottles)

Reviewed by: Jonny McCormick (Winter 2021)

There’s a subtle smoke on the nose alongside black cherry, blackberry jam, sandalwood, dried leaves, and hints of vanilla and caramel as it sits in the glass. The palate is light and creamy, with tropical fruit, cinnamon, pepper, spice, and bitter oak. Water brings out more spice though it weakens the body and profile. Wood-forward on the palate with a sustained lightness that makes for easy drinking.

Reviewed by: Ted Simmons (Winter 2021)

A musty nose features an array of fruit from pears and sour green apples to cooked prunes, alongside lemon zest, melon candies, and potpourri. The palate is soft and light bodied, offering notes of citrus, cherries, and red currants, with a waxy texture. Mint chocolate appears on the finish as does cocoa powder and a hint of smoke. The flavors here aren’t super explosive, but they are balanced and lightly spiced.

Reviewed by: Ted Simmons (Winter 2021)

Made with German-style malt smoked with beechwood. It’s rubbery on the nose, with notes of wood varnish, envelope adhesive, lemon juice, and butterscotch. With water added, peppermint and buttered bread emerge. A waxy palate shows signs of vanilla bean, fireplace ash, dried apple rings, with peppery spice on the back. More ash and pepper on the finish. Improves over time with a silky smooth texture.  

Reviewed by: Ted Simmons (Winter 2021)

Strong alcohol is apparent on the spicy nose, with notes of freshly chopped herbs, red chile pepper, green banana skin, waxy palm fronds, red currant, and spackling. That aside, it’s delicious to drink, with rich honey sweetness, ginger, and lemongrass though it’s bottled at a pretty brutal strength. When it simmers down, there are sweet grain notes, water cracker, vanilla, and baked cookies, with spice and bourbon biscuits on the finish. (400 sets)

Reviewed by: Jonny McCormick (Winter 2021)