Think corn: roasted, canned, creamed, mashed, pan-fried, in salsa, and in bread. The corn pops early and often. This complements hazelnut, caramel pudding, and baking spices. A drop of water really opens this up, softening the corn-heavy notes and bringing forth fruits and spices. Even the finish is better with water. Perhaps this whiskey was meant to have a lower proof.

Reviewed by: Fred Minnick (Winter 2017)

Bottled by Ian Macleod Distillers from an undisclosed producer, this Islay single malt may well emanate from Ardbeg. The nose offers lemon, rock pools, peat ash, and smoky malt, with a sweet, honeyed floral note at its heart. Medium-bodied, with big citrus flavors, tingling spices, brine, ashy peat, and aniseed. Aniseed lingers in the finish, with diminishing spiciness.

Reviewed by: Gavin Smith (Winter 2017)

Nutty nose, with toasted oak, savory peppered meats, and traces of wood smoke. It starts off deceptively lightweight, with sweet juicy mandarin before a takeover of sharper citrus elements. Honey and gorgeous silky caramels slink by, chased by a gentle swish of spice. Light pepperiness with chocolate notes ushers in an aromatic finish. A tasty blend, but the nose will not be everyone’s choice.

Reviewed by: Jonny McCormick (Winter 2017)

From vintage 2009, this bourbon cask matured whiskey is around the 8 year mark. Vanilla custard tarts, digestive biscuits, green vegetal notes, and scents of a bakery counter pull you in. Caramel, active spices, soft fruits, peach, apple, pear, pepper, and golden sultana flavors, but as the caramels slide into toffee the grain character becomes more evident into the finish.

Reviewed by: Jonny McCormick (Winter 2017)

Matured for 6 to 8 years in bourbon casks before finishing in sherry casks. The early nose is earthy, with dough balls, then sweeter sherry notes emerge, with ripe tangerines and honey. Sweet sherry fills the full palate with black pepper and developing raisins. Plain chocolate, black pepper, and aniseed in the relatively long finish. Distillery not disclosed.

Reviewed by: Gavin Smith (Winter 2017)

Initially, an unwanted mustiness is present, but it quickly turns into a damp cellar note, followed by dill, eucalyptus, fresh oak, and mint. Hints of smoke emerge over pecan shell and chewing tobacco. Then a cherry cough syrup note appears, with baking spices gaining steam, but the whiskey never truly finds a desired dominant note or balance. The finish gives it hope: it lingers with a hint of brown sugar.

Reviewed by: Fred Minnick (Winter 2017)

An enjoyable 2 year old from Colorado, the sweet stone fruit nose, laced with mint and herb garden, betrays this spirit as a bit young and primary. Still a touch hot and lacking some intensity, but pleasing clover honey sweetness on the palate and long, warming spice with a cocoa finish bode very well for the future.

Reviewed by: Jeffery Lindenmuth (Winter 2017)

Aromas of grapefruit, orange peel, and burnt sugar crackling atop crème brûlée, with ground almond and tarragon. The texture is mouth drawing and astringent, like it’s warping the dimensions of your mouth for its own ends. Dark chocolate and bitter plum transition into cocoa powder and plum pudding with traces of oak. Persistent heat, with herbal notes and chili spice on the finish. Leave the water aside. (456 bottles)

Reviewed by: Jonny McCormick (Winter 2017)

The nose has a conspicuous grain quality to it, like a bouquet of flowers in a nail salon. In addition to acetone, there is orange fondant and the smell of new Legos. Soft marshmallow and orange cream dilute to strawberry candy, soft peaches, and pineapple, but it’s all swept aside by a Tabasco jackhammer that ricochets between the tongue and palate. Finish of Gatorade fruit punch and ginger root. (246 bottles)

Reviewed by: Jonny McCormick (Winter 2017)

A slightly closed nose opens to pleasing meatiness, then green fruits with hints of evergreen. The palate is sweet and surprisingly rich, although fairly simple. Strong peppery spices and something pleasantly vegetal creep in. Slowly, the sweetness becomes unctuous, turning an otherwise fine sipping whisky into a mixer. Brisk spices provide a counterpoint to the sweetness, but the balance seems off. Some structure finally develops around suggestions of dark chocolate.

Reviewed by: Davin de Kergommeaux (Winter 2017)

With whiskies aged for 5 years in bourbon barrels, this has a pleasant nose of dark toffee, vanilla, toasted whole grain bread, and light spices. The mouthfeel is a bit flabby; chocolate and toasted spices, especially cinnamon and pepper, are quelled by malty caramel, baked orange, and touches of old leather. The finish is dry, malty, and slightly nutty, with a hollow core of spices. A bit dour overall.

Reviewed by: Jonny McCormick (Winter 2017)

Grassy notes and damp hay define the aroma of this young bourbon, while the palate offers good citrus and orchard fruits. However, there is a varnish note and stalky green character that hold it back. Needs time.

Reviewed by: Jeffery Lindenmuth (Winter 2017)

MacQueen’s has an impressive range of age statement blends, but this is the youngest one. Faint caramel and toast, a mild rub of whole spice, and snuff tobacco. The mouthfeel is meager and lacks any real punch; there is spice and fudge, but little sweetness. More caramel flavors develop alongside chocolate notes before a dry, quick finish. There are better options around, even at this price.

Reviewed by: Jonny McCormick (Winter 2017)

Lots of char and burnt sugar on the nose, leading to some sweet fruit on the palate, with coffee and mocha on the finish. Vanilla cream candies are overwhelmed by a woodpile of oak, drying tannins, and heat that lack balance. Multiple tastings with consistent results.

Reviewed by: Jeffery Lindenmuth (Winter 2017)