Buffalo Trace distilled a wheated bourbon and aged barrels from the same distillation date on three different floors (1, 5 and 9) for 12 ½ years to see what the differences would be. This is similar to an experiment they conducted last year using a rye mashbill bourbon. As you will see, the higher the floor, the more intense the flavors, and the greater the wood influence. Nicely balanced flavors, and complex. Spices dance on the palate (cinnamon, clove, nutmeg), balanced by underlying caramel and butterscotch, and subtle honeyed orchard fruit. Lingering, well-rounded finish. A fabulous wheated bourbon!  Price is per 375 ml. Editor's Choice.

Reviewed by: John Hansell (Spring 2015)

Corby’s latest Lot 40, this one undated, comes from the same distillation batch as the 2012 release, but with a couple of extra years in wood. The familiar flavors are all there: dustiness, sour rye, hard wet slate, floral notes, exotic fruits, sweet spices, and biting white pepper. Over these, time has sprinkled licorice root, dried dates, oatmeal porridge, vanilla, hints of bike tires, and mango peels. Flavors remain fully integrated with faint tannins underscoring a long sour-rye finish. Value Pick.

Reviewed by: Davin de Kergommeaux (Spring 2015)

Redemption repeats their barrel-proof MGP-sourced 95% rye, now at 7 years old. Has a year significantly changed last year's 90-point outing? Oak is more subdued and the pepper floats on sweet, light caramel. It is still quite nice at full-bore, no water needed. Sweet vanilla and bitter rye oil blend surprisingly well; this is hitting the bells, and it's better integrated. Big, swaggering, and sporting big-barrel maturity. Can go toe-to-toe with almost any rye out there.

Reviewed by: Lew Bryson (Spring 2015)

Pencil shavings, then vanilla, caramel, barley sugar, and bitter candied orange peel. Mild white pepper persists in a spicy fusion, from which a subtle but energizing pithiness teases out delicate smatterings of cloves, ginger, and allspice. The fruitiness of canned peaches, apricots, and sour green apples adds dimension and balance. Complex and so tightly integrated that rich as it is, individual flavors are little more than nuances. Finish is long and gingery with refreshing citrus pith. (Canada only) C$100

Reviewed by: Davin de Kergommeaux (Spring 2015)

Redemption delivers a 10 year old, barrel proof rye (sourced from MGP); the bottled whiskey is mingled from only six barrels. Nose of hot, bitter rye spice and caramel with oak. Great whambam! feel of sweet whiskey followed immediately by oily, spicy rye, which then controls the flavor and finish without dominating. Not over-oaked, and these older MGP barrels are finally showing what 95% rye can do. At 6 years, it could be a high-rye bourbon; this simply shouts rye. Fascination.

Reviewed by: Lew Bryson (Spring 2015)

Not what you’d expect from a malt at this age. Instead of oak dominating the nose, it's citrus in focus, with orange marmalade, candied orange, and even orange blossom. On the palate this whisky is light and delicate, leading with the citrus notes from the nose. This symphony of orange is followed with toffee, ginger, oak, and rancio in a combination that's well balanced and integrated. Unique for its age, a definite treat for those who prefer lighter and more delicate whiskies. (U.S. only, 600 bottles)

Reviewed by: Geoffrey Kleinman (Spring 2015)

Buffalo Trace distilled a wheated bourbon and aged barrels from the same distillation date on three different floors (1, 5 and 9) for 12 ½ years to see what the differences would be. This is similar to an experiment they conducted last year using a rye mashbill bourbon. As you will see, the higher the floor, the more intense the flavors, and the greater the wood influence. Darker, more intense and mysterious in personality when compared to its two siblings. Notes of barrel char, roasted nuts, polished oak, and tobacco, peppered with dried spice. Fortunately, sweet notes of toffee, maple syrup, and caramel stand up to the dry notes and provide balance. Price is per 375 ml.

Reviewed by: John Hansell (Spring 2015)

A classic mature ‘Fiddich nose, that mix of chocolate, sweet fruits, and funkiness. Dried apples, a little currant, but also a pure thread of sweetness. In time, a little fresh mushroom. Complex. Soft on the tongue, so you need to concentrate on what’s happening. Later becomes minty, with supple tannins and a little artichoke on the finish. Water needs to be handled carefully to bring out green herbal notes. I’d probably keep water on the side. Excellent. (Travel Retail only) £250

Reviewed by: Dave Broom (Spring 2015)

It’s the intensity of flavor that just grabbed me by the lapels and spun me round. It harbors intense tangelo juiciness; that unparalleled concentration of deep citrus skillfully mingled with dark vanilla, dried apricots, and gentle smoke. This goes the distance, delivering wave after delicious wave: peach juice, mandarin, pineapple cubes, and lemon zest. A firm, unctuous finish shows a little charred wood and dark sugar cloaked in fine smoke. Tongue pleasing and very special indeed. £90

Reviewed by: Jonny McCormick (Spring 2015)

The fourth release (and best so far) in Diageo’s Orphan Barrel series. This bourbon was distilled at what was then called the George T. Stagg distillery (now Buffalo Trace) and spent the last several years maturing at Stitzel-Weller. It’s nicely balanced and not over-oaked, with spice (clove, cinnamon), oak resin, and leather, along with sweet notes (honeyed fruit, soft vanilla, coconut custard) and a nice creamy texture. Better than most 20-plus year old bourbons on the market.

Reviewed by: John Hansell (Spring 2015)

Sticky short ribs from the churrascaria, black pepper, allspice, and a little leather. This is a richly savory whisky with a substantial mouthfeel that’s never chewy. It was matured for 4 years in bourbon wood, then finished in oloroso sherry casks, creating a palate of figs, mixed peel, dried chili flakes, mocha, and whole black peppercorns. Perfectly weighted, right down to the ristretto finish with whole wheat digestive biscuits. Bold, audacious, and voluptuous.

Reviewed by: Jonny McCormick (Spring 2015)

Tempting vanilla custard with swirls of orange marmalade and just-burnt toffee. Icing sugar, red cedar, and oak with pithy tannins and sizzling spices: pepper, hot cinnamon, and ginger. Then a fruitiness unfolds into crisp Granny Smith apples and chewy jujubes. Gradually, the layers peel back, revealing delicate hints of buttered popcorn, mealy marzipan, candy cane, and burley tobacco. The subtle earthiness of cooked corncobs complements sour fruits and sweet spices. Huge, complex, and beautifully balanced. (Canada only)  C$50

Reviewed by: Davin de Kergommeaux (Spring 2015)

Imagine sipping this sophisticated libation at the supper club turned out in your best bib and tucker. There’s a purity to it, with aromas of fresh red apples, raisins in honey, ground cinnamon, and nutmeg, leading to bitter orange oils and a storm of black pepper fading to tropical fruit, layered caramel, and sugared almonds. Hold this long in the mouth, as it possesses a changing, multi-faceted character. As Cab Calloway said, “This is Hep.” (3,456 bottles) £650

Reviewed by: Jonny McCormick (Spring 2015)

A symphony of delicate exotic fruits in light syrup. The silky mouthfeel bolsters flourishes of sourish kumquats and tangerines, while a delicate oaky foundation supports bursts of hot peppery spices. Sweet Christmas spices harmonize gently with creamy vanilla. Persimmon, mild pears, sweet lemon, sandalwood, and hints of incense each take their turn. The sweet citrus finish is a fitting finale to a subtle yet complex and seamlessly integrated dram that carefully balances heat with fruit. (Taiwan only) NT$2,500

Reviewed by: Davin de Kergommeaux (Spring 2015)

Brace yourself. This takes peat to the extreme, conjuring up a moist, chocolate slab of peat being cut and lifted out of the bog. So smoky, you will feel like you’re breathing in the dense clouds rising above the smoldering kilns. A punchy thwack of peat at full strength, and even if you cut it with water, it only highlights salty fishboxes and some buttery caramels cowering from the backdraft. A deliberately singular character, but utterly brilliant nonetheless. £46

Reviewed by: Jonny McCormick (Spring 2015)

A medley of well-integrated, bright flavors including acetone, green apples, soft floral perfume, vague tannins, sweet pipe tobacco, brown sugar, hints of spar varnish, fresh-cut wood, vanilla galore, soft well-integrated spices, and subdued white pepper. It feels like corn syrup, with hot spices on the sides of the tongue and hints of oak lumber throughout. Rich and full, yet light, fresh, and estery. Long, lingering, hot spices on a sweet, slightly fruity finish. Ends on cinnamon bark. (U.S. only)

Reviewed by: Davin de Kergommeaux (Spring 2015)

This Kickstarter-funded blend is a very savvy and seamless mix of 40% malt and 60% grain whiskies. Pale gold in color, the nose is inviting, with dried apricot, honey, tangerine, and salt. Everything from the nose comes together on the palate, which is soft and sweet with the right amount of oak and smoke to balance everything out. There's a dash of heat and a solid finish. Who'd ever expect such a smart and affable whisky to come from Kickstarter? (U.S. only)

Reviewed by: Geoffrey Kleinman (Spring 2015)

Buffalo Trace distilled a wheated bourbon and aged barrels from the same distillation date on three different floors (1, 5 and 9) for 12 ½ years to see what the differences would be. This is similar to an experiment they conducted last year using a rye mashbill bourbon. As you will see, the higher the floor, the more intense the flavors, and the greater the wood influence. Gentle and easygoing. Creamy texture, with layered sweet notes of caramel, vanilla, marzipan, and crème brûlée. Soft background spice lingers on a delicate, soothing finish. Price is per 375 ml.

Reviewed by: John Hansell (Spring 2015)