Mashbill of 95% rye, 5% malt; both Colorado-sourced. Aged 3 years in full-size barrels. Same grass and spice in the nose as the Straight Rye, but a sweet, almost sherry-like note as well. Flavors are similar—rye grain, bitter oil, alcohol heat—but there’s an added hit of dry cocoa, more heat, and a better, non-sticky finish with a grudging hint of sweetness at the end. Dialed up overall.

Reviewed by: Lew Bryson (Summer 2016)

When you close your eyes and think of an American whiskey, this is what it smells like: leather, caramel, vanilla, oak, and a hint of smoke. It becomes ever more interesting with introductions of citrus, baked fruit, and a hint of oregano; and then the baking spice and pepper follow the finish home.

Reviewed by: Fred Minnick (Summer 2016)

Same mashbill as the Laws Four Grain, aged 4 years. Hard, dry corn aromas; no sulfur. Hot, straightforward corn and oak, with active spices. One of the leanest, most austere young bourbons I’ve ever tasted; no compromises, no lush sweetness: savory bourbon. The finish is great: tingling and tasty for a long time after the swallow. Not a bonded for cocktails; sip this.

Reviewed by: Lew Bryson (Summer 2016)

Scottish Highland malt whisky (from an undisclosed source; no age given), finished in Virginia, in Virginia port barrels. Rich port fumes hit the nose, malt’s in the background. Well-behaved in the mouth, not overly hot or obviously youthful, and the malt’s oily and luscious, with a nice port wrapper. Finish is cleanly integrated, without any heavy wood. Nice whiskey, interesting idea. Sourced whiskey.

Reviewed by: Lew Bryson (Summer 2016)

The nose on the single malt is spicier than their blend, with salted caramels and a smear of honey to boot. Key to the palate is the fresh fruitiness: melon, pear, and white grape. Additionally, there’s honey, a hefty malt presence, and spices keep things interesting. The finish of bruised fruit makes a greater impression at the back of the palate. Water emphasizes sweetness and blushing summer fruits. Great quality, though it doesn’t shout it from the rooftops.

Reviewed by: Jonny McCormick (Summer 2016)

The mix: 38.5% Bernheim-distilled 17 year old Kentucky straight bourbon, 51% 4 year old bourbon, and 10.5% 4 year old corn whiskey. Kudos for the full disclosure. This whiskey doesn’t fit in a typical American box. Hard to assess color with used cooperage from corn whiskey, so stick to aroma and flavor here. Impressive beginning of fruits, roasted nuts, citrus, vanilla, cherry, spice, and undercooked cornbread, followed by a quick caramel burst. Tasty, even better with a splash of water.

Reviewed by: Fred Minnick (Summer 2016)

Independent bottler Gordon & MacPhail offers a variety of Balblair expressions, including a 1969 vintage and this 10 year old in their Distillery Labels series. Matured in a mixture of refill sherry hogsheads and first-fill bourbon barrels. The nose offers rich, warm fruits, vanilla, sherry, maraschino cherries, and ultimately toffee and orange blossom. Medium-bodied, sweet and fruity, with nutty milk chocolate, white pepper, and zesty spice. Slowly drying in the finish with licorice and light oak.

Reviewed by: Gavin Smith (Summer 2016)

Wow! A noticeable step up in quality than Ballantine’s Finest (see below) with a perceptibly higher malt content. After Eight mints, Rolo toffees, spring florals, clean and creamy, plus some wood combine to produce an appealing nose. One sip confirms that this is gorgeously honeyed, layered, thick, and creamy, with heather honey, sweet oak, and ripe fruits, especially orange and mango. The finish is short, drying, sweet, and the only weak spot in an otherwise decent composition.

Reviewed by: Jonny McCormick (Summer 2016)

Distilled in western Canada, then shipped to Guysborough, Nova Scotia, Glynnevan is re-barreled for a final seaside stint. It’s authentic Seacoast Distilling Company-brewed beer prior to distilling into whisky. Brisk, spicy nose, with oak caramels, beeswax, hints of celery, and layers of green fruit. Luscious spicy palate loaded with citrus notes, vanilla beans, and pleasing bitter pith. Earthy, alongside wet slate and sweet spices. (Canada only) C$45

Reviewed by: Davin de Kergommeaux (Summer 2016)

From a refill sherry butt, this bottling of Glen Scotia was released in September 2015 as a 24 year old. Oily on the nose, with dirty sherry, ginger, chili, coconut, new leather, and cocoa. The palate is viscous with treacle, dark berries, licorice, and more chili. Gingery and drying in the finish, with white salt and developing black pepper. (737 bottles) £90

Reviewed by: Gavin Smith (Summer 2016)

Another NAS Laphroaig made from a blend of different cask types. The nose is dry and lightly tarry—a note that continues to the dried glass. There are medicinal phenols, a biscuity note, then an aroma of fuel, like being on a trawler deck. The palate shows integration between the oaks, lending a smokehouse aroma. Water lightens, but you still get that smoky smear of phenol at the end that tells you this is Laphroaig. Like it.

Reviewed by: Dave Broom (Summer 2016)

This Clynelish was matured in a refill hogshead and has been released as part of Wemyss Malts’ Single Cask Releases series. The nose yields light caramel, ozone, warm tweed, and soft ginger. Smooth and supple on the palate; soft spices, tangerines, and subtle, spicy oak. Chili notes on the relatively long finish. (341 bottles) £85

Reviewed by: Gavin Smith (Summer 2016)

Catoctin Creek’s first malt whiskey, made from wash brewed by Heritage Brewing of Manassas, Va., aged in used Catoctin Creek whiskey barrels. Light floral notes, fresh-cut pencil lead, oak sawdust on the nose. Sweet and floral, but with a firm backbone of oak and dry malt, leading to a finish of candied oak: juicy-sweet but hard-cored. The profile is definitely Catoctin Creek whiskey, which is great to see in a young distillery trying something new. Well done. (344 bottles, distillery only)

Reviewed by: Lew Bryson (Summer 2016)

This refill butt has produced a perfumed and aromatic whisky with peach, green foliage, maize, a spritz of melon juice, and a pinch of ground cinnamon and nutmeg rubbed between the fingers. It’s zingy! Ginger sears the lips before the warmth of the ginger invades the mouth. The satin texture of honey and vanilla concludes with Spangles, before it enters a long, mouth-coating finish of sweet ginger. With water, soft, ripe fruit abounds; the ginger harmonizes rather than attacks. (282 bottles) £83

Reviewed by: Jonny McCormick (Summer 2016)

Same specs as the Secale Rye Single Barrel. Grassy nose, spicy hard candy, hot mint, and split-rock dryness. Dry rye grain, a tweak of bitterness, and alcohol heat. Finish is a bit oily/sticky. Good example of the modern MGP-inspired rye interpretation: grain-forward and no-nonsense.

Reviewed by: Lew Bryson (Summer 2016)

Canada’s sub-arctic Yukon Territory has become fertile ground for making whisky. Blended from a mix of barrels distilled in 2009, then finished in Pedro Ximenez sherry barrels, Two Brewers Release 2 shows multi-layered complexity. Lovely sherry notes meld into rich malty grain. Sweet and warming, with tinges of sandalwood, apples, and exotic fruits. Silky mouthfeel, finishing on the vaguest notions of wildflower honey and wintergreen. (Canada only) C$95

Reviewed by: Davin de Kergommeaux (Summer 2016)

Is it whiskey? Sorghum’s a grain, but sorghum syrup is pressed from the stalk of the plant. But HighWire Distilling uses Muddy Pond sorghum syrup, which mashes the grain in with the stalk. So…we’ll say yes, whiskey. Spritely on the tongue: lively and quick, sweet but spicy with oak, and not an off note. Crying for a cube and a shot of seltzer. Whiskey? Probably. Good? Yes!

Reviewed by: Lew Bryson (Summer 2016)

The man in question was John Mulgrew, an unassuming Belfast bartender who kept his counsel and told no tales. Blended and bottled in the wonderful city of Derry, this is a first-fill bourbon cask-finished whiskey brimming with honey, gentle vanilla, banana chips, fresh florals, dusty ground pepper, and Chinese five-spice. It delights on the tongue, with sweet golden syrup, a satisfying nuttiness, and corn. A smooth finish with a whimper of spices wrestled into submission.

Reviewed by: Jonny McCormick (Summer 2016)