They blended Wild Weasel single malt with whisky from the Radermacher distillery (maker of Lambertus grain whisky) to create the world’s first blended Belgian whisky. It noses young, with straw, digestive biscuits, damp woodlands, oat breakfast cereals, and a hint of spice saving it from nosing like a crisp Sauvignon Blanc. The mouthfeel is languorous, with a musty texture, some grapefruit acidity, tangerine sweetness, and a mild, malty finish. So now we know. €40

Reviewed by: Jonny McCormick (Fall 2015)

With a mash featuring no less than six different kinds of malt and aged in four different barrels (two sherry, a bourbon, and heavy-char new American oak), there are lot of moving parts with this whiskey. A jammy, inviting nose features blackberry jam, raisin, apricot, and ginger. On the palate it’s a cacophonic mess: chocolate and peated malt clash and do battle to grab focus. Add some heavy char and sherry to the mix and it's a bloodbath.

Reviewed by: Geoffrey Kleinman (Fall 2015)

Since a change of ownership in 2014, the Loch Lomond range has been revamped, with the previous blue and black label single malt variants being dropped in favor of this repackaged NAS expression. Farmyard aromas on the early nose, then emerging malt and caramel. Discreet oak. Rounded on the palate, with immediate citrus fruits, toffee, allspice, and a suggestion of smoke. Spices persist through a slightly citric, cerealy, medium-length finish.

Reviewed by: Gavin Smith (Fall 2015)

Wood tannins are an interesting thing; used correctly, they can help create spice, depth, and complexity, as well as define a spirit's character. Unrestrained, tannins can wreak havoc. That’s what’s happened with this whiskey. Sharp, unfinished wood defines a nose that is raw in every sense. A thin entry struggles to present maple and caramel before a heavy blast of oak tannins decimates them. Those tannins define the rest of the taste experience, including a sour and bitter finish.

Reviewed by: Geoffrey Kleinman (Fall 2015)

Made from 100% rye, but aged in wine casks. Distinctly pink tinge: rosé whiskey. Very young nose: rye grain, Starburst candies, and feinty vegetable notes along with the wine-oak. Thin, dry, reminiscent of a dry hay barn: dusty grain, warm wood planks, a bit medicinal. Aged 130 days, and tastes like it. Growing up in Pennsylvania, Highspire was a town we stayed out of. Good advice.

Reviewed by: Lew Bryson (Fall 2015)

A blend of bourbon and rye whiskeys, 2 years old, no information on the proportions. Very hot, piercing nose: wet corn, tobacco juice, peppermint oil, and pain. Man, that’s hot. Bitter and hot on the tongue, with an inappropriate sweetness. Finish backs off on the heat, but is full of wet oak. Can’t help thinking this was simply a bad idea.

Reviewed by: Lew Bryson (Fall 2015)

The nose on this whiskey is like smelling a wet empty barrel; it's all oak, char, and cinnamon spice. The entry is thin, watery, and understated with light caramel and cinnamon. In the mid-palate, the oak tannins completely take over. It's not just oak spice, but the puckeringly dry, sour, and bitter tannins. This all leads to a bitter, bone dry finish. Good whiskey is a conversation between spirit and wood, but here the wood is doing all the talking.

Reviewed by: Geoffrey Kleinman (Fall 2015)