92 points
McCarthy’s 6 year old (Batch MC6-21-01), 50%
With a smoky nose reminiscent of a campfire, this velvety whiskey opens up in the glass and
presents like a sumptuous barbecue, complete with charcoal smoke and long-cooked meats.
It’s extremely flavorful, a 6 year old Oregon single malt from a distiller whose main release
is a 3 year old. It is lively and fun, chewy, spicy, and smoky with a touch of mint; water brings in
some sweetness that only makes it better.
Reviewed by: David Savona (Summer 2022)
No half measures from the Islay whisky components on this one. Toffee, brownies, vanilla essence, and chocolate-dipped orange slices infused with aromas of heathery peat smoke and antiseptic bandages, plus plum, pencil shavings, and cinnamon. Dark chocolate, baked orange, and damsons followed by a peak of clove, pepper, and gentle smoke, backed by ginger loaf, sticky toffee pudding, and licorice. Could be the best hundred bucks you’ll ever spend. (600 bottles for the U.S.)
Toffee, caramelized apple, plum, black currant, baking spice, peppercorn, and ginger on the nose. The manzanilla and red wine casks result in a delicious whisky, overflowing with black currant, bramble, and black cherry flavors, plus clove and pepper spices that settle quickly, then raisin, mixed peel, and fruit tea flavors emerge. The spices flare up after swallowing, joining umami notes, licorice, and black fruits on the lengthy finish. Fukano fans will love it! (2,550 bottles)
Nutty and spiced on the nose, with salted peanuts, apple cider, tart pears, and lemon juice. Water brings out caramel-covered pralines, peanut-butter crackers, and Apple Jacks. The palate is fiery, with more cider notes and baking spice. Water makes it more palatable but less dynamic; flavors turning to wax and wood. A big flash of spice highlights the finish along with lemon zest. Brace for heat or add water sparingly.
The nose delivers raspberry compote, stewed pears, and cheesecake with berry sauces. Strawberry and peach nectar complement the fruit basket nose, with white chocolate, pretzels, and gingersnaps providing depth. The sip is drier and a bit hot on the tongue, but that heat fades into rich fruits, including white grape and more berries. The finish is slightly tannic, with cherry cough drops and oak creating a slightly medicinal flavor. (3,000 bottles)
Kaiyo- pushes the boat out once again with a whisky fully matured in Japanese chestnut casks for more than 7 years. A fruity and creamy nose with aromas of orange zest, lime juice, peppery spice, and white pear. Soft caressing fruits on the palate, this showcases flavors of vanilla, shortbread, citrus, and cream, then hits lime and orange, kiwi, persimmon, honey, clove, and ground ginger. Rich, fruity, and luxuriously tasty. (4,650 bottles for the U.S.)
Yogurt-covered raisins, bacon-wrapped melon, and banana pudding highlight a subtle and nuanced nose. A silky palate shows vanilla bean ice cream, cinnamon Life cereal, and peppery smoke; it is quite understated and refined. With water, jelly donught gets added to the mix. The finish is mouth-coating with ash and chocolate. Never aggressive, this is well-constructed with plenty of complexity. Slightly smoky, with jammy fruit flavors on the finish.
There’s a lovely classic feel to the nose of this blend. It’s rich, dry, and sophisticated with honey, caramel, wheat biscuits, barley, dried apricot, citrus peel, pineapple, dry oak, and a dusting of wood spice. The palate opens with citrus, sweet grain, gentle spices, dried fruits, apricot, and grapefruit peel, before the major notes of chocolate, hazelnut, and cocoa take over. It’s definitely worth embracing its old-timey charm.
Bushmills has developed considerable experience in marsala cask finishing, so this release marks a distinctive new addition to the spectrum of flavors of their core range. Dark, sweet, juicy aromas of plum, damson jam, clove, peppercorn, citrus, mixed peel, grilled peach, sultana, and walnut oil precede a full-bodied whiskey with flavors of date loaf, sweet fig, chocolate orange, oak tannins, black tea, walnut, sweet wine, and runny honey. Editor's Choice
Wood varnish, bubble gum, and pencil shavings on the nose give way to tea leaves, dried herbs, and white paper. Add water and smoky campfire ash emerges. More herbs on the palate with sage and oregano, as well as citrus in the form of a flamed orange disc. The finish is lip-smacking, with great length. Water unlocks a world of flavor, with clear vision and execution on display. It’s different, but delicious. (8,400 bottles) Editor's Choice
This fourth installment of Ghost and Rare targets Speyside, delivering a contemplative nose of roasted nuts, toffee, cinnamon, crisp green apple, candied citrus, late summer honey, and seasoned oak. The palate is satin smooth, with a slightly oily mouthfeel and flavors of golden syrup, oak, orange peel, lime zest, butterscotch, vanilla, dry spice, and smoked orange wheel. A polished and rich Johnnie Walker, elevated by subtle shifts in mood.
Fine spices on the nose of this bespoke blend, with red apple, milk chocolate, earthy peat, peppercorn, whole nutmeg, and blackened oak. Rich, juicy, and nutty on the palate, with stone fruit, papaya, caramel, pecan, vanilla essence, soft ginger, chocolate brownies, clove, and dark sweet fruits. The flavors are caressed by the sherry cask influence, with waves of spice and chocolate on a lengthy finish.
Slow to rise on the nose, offering cedar and dried herbs, but then brightening to aromas of lemon honey, lemon tea, and vanilla as it blossoms into fresh floral beauty. The palate is rich, honeyed, and dessert-like with flavors of caramel, milk chocolate-covered cherries, and a hint of coconut. Excellent length on a finish that melds chocolate with raspberry coulis, balanced against mature oak, espresso, and lingering herbs and spice.
Made from a special selection of barrels chosen by master blender Victoria Eady Butler. The nose is fruity and sweet with candy apples, raspberry danish, and iced lemon pound cake. Water brings out dried leaves and chocolate brownies. There’s more sweetness on the palate in the form of raspberry lemonade as well as a subtle tartness. Those qualities carry over to the finish. Well-made, with tasty concentrated flavors throughout.
Appealing aromas of vanilla sponge, lemon bonbon, green apple, caramel, light peppercorn, and clove. Lemon flavors and citrus acidity land on the palate, adding caramel syrup, vanilla, pepper, and clove. It’s a heady and intoxicating experience, but this is quality whisky from well-selected casks, with the penetrating spices alluding to a higher-strength whisky. Banana, rich fruit, caramelized apple, and milk toffee yield to custard creams and spice on the finish. (504 bottles for the U.S.)
Glendalough pioneered the use of Japanese oak finishing in Ireland. Here, they deploy a 3:1 ratio of virgin and second-fill casks. The nose has abundant mizunara character, with citrus, melon, vanilla, heady florals, sandalwood, white pepper, clove, root ginger, and grapefruit peel oils. It bathes the taste buds in sweet vanilla, warm citrus, lime, banana custard, malt, nutty oak, and active peppery spices.
The nose up front conveys a certain austerity, like dusty antique furniture, with notes of grape Kool-Aid, honey cake, and vanilla icing emerging over time. With water, Golden Grahams and citronella candles emerge. The palate is honeyed and hot, with honey-roasted peanuts overtop a chewy and viscous texture. The finish shows great length and viscosity; a lip-smacking finale. There’s a lot of wood and heat here, but a warming honeyed sweetness as well. (240 bottles)
The late Dr. Jim Swan favored the shaved, toasted, and re-charred red wine cask, and here it imparts an explosion of pan-roasted spices and peppercorns accompanied by aromas of blueberry, strawberry jam, and rowan jelly. The palate gets a little hot, with flavors of licorice, ginger-nut biscuits, pepper, and clove adding to the red apple and rowan notes. Rather than neat pours, this makes pretty special Highballs. (468 bottles)