Slow-roasted corn, marzipan, cinnamon, nutmeg, and kettle corn start this experience and slowly fade to corn on the cob with butter, salt, and pepper. Then, it’s apple cider vinegar, deep-fried mushrooms, and Nutella. Fried pie dough and hints of chocolate appear before a medium finish that has a hint of toffee.

Reviewed by: Fred Minnick (Spring 2018)

Pretty violet and floral notes lead the way, with herb garden and chocolaty oak draped over caramel chews. The creamy palate offers marshmallow and a candy store mélange of Jolly Ranchers and Swedish Fish, before the finely balanced oak comes in, meeting the sweetness with sandalwood and rye spice. A lovely effort that places balance above sheer power.

Reviewed by: Jeffery Lindenmuth (Spring 2018)

Aromas of smoked meat, kelp, saline, rubber, and butterscotch pudding make for a sweet and savory first impression. Flavors of burnt sugar, vanilla custard, cooked apple, dark cacao, black pepper, and salty umami carry through on a big, aggressive, hunger-sparking palate. The finish is unsweetened chocolate, ash, and pepper—bold and unapologetic, it responds well to water. This whisky has been matured using alternative aging technology. Actual Time in Barrel: 18 months; Processing: Multiple peated malt distillates are aged in Scotland, then blended, exported, and put through Lost Spirits’ reactor with pieces of charred oak treated with Riesling wine.

Reviewed by: Susannah Skiver Barton (Spring 2018)

At first, fruit and charred oak own the moment, only to be interrupted by petrol, florals, and earth. Spice sets in with an abundance of sweetness following. Then, a lovely explosion of fresh-baked rye rolls with hints of pomegranate, orange peel, banana, and apple. Pepper spices remain to the end where a medium finish, with hints of cinnamon await.

Reviewed by: Fred Minnick (Spring 2018)

This blend is full of bold flavors: sweet barley, oranges and lemons, fudge, and pastel-colored macaroons. There is plenty of body, with vanilla, brown sugar, strands of citrus, fudge, and spice. It seems slow to warm up, the flavors a little lost for a few seconds before it gets its act together. Lengthy finish of buzzy spices, lemon peel, and caramelized brown sugar.

Reviewed by: Jonny McCormick (Spring 2018)

Rather than complexity, this all-corn whisky showcases softness and a rich creamy mouthfeel—even if it does meet the Canadian definition of rye whisky. Peppery spices with a keen bite come from the barrel, not grain. Berries and corncobs add depth to fruit cocktail, with sharp spices balancing a lush waxiness. Its syrupy feel evolves into kiwi fruit flavors and tartness on the finish. ($45CAD; Canada only)

Reviewed by: Davin de Kergommeaux (Spring 2018)

This 100% rye has a beautifully developed nose of roasted coriander seed, white pepper, and Cinnamon Toast Crunch, though the spices dominate and impede other characteristics from shining through. The initial mandarin and tropical-fruit sweetness is left behind as the peppery spices roar away. The finish sees the spices vanish into thin air, as if teleported back to the mother ship. Ideal for rye-based cocktails.

Reviewed by: Jonny McCormick (Spring 2018)

Peppermint cream, menthol, whole plum, cranberry, and very delicate toasted-wood spices. The palate has cooked apple, Fruit Pastilles, plum flesh, malt, drinking chocolate, and brown sugar. As time progresses, it develops a slight sourness, with the spices spreading out wide under the tongue. The final phase conjures up a char note, black tea, and burnt sultana bread, leading to a finish of spices and dulled stewed fruit.

Reviewed by: Jonny McCormick (Spring 2018)

Age adds a richer, creamier note suggestive of lighter styles of sherry, more fino or manzanilla, perhaps a cream sherry. The fruit note is more rounded, the nutmeg, clove, and pepper deliver a stronger kick. Ripe yellow fruits with melon and apple, not too sweet, followed by a sharper edge of light sherry. By comparison, the younger whisky has more fruit to balance out the nippy spices. (720 bottles)

Reviewed by: Jonny McCormick (Spring 2018)

Exhibits the floral, rose petal, and fresh meadow character often found in St. George malts. The palate pours with white peach and apricot, coupled with warm cereal notes. A delicate whiskey that might have benefited from higher proof, but remains enjoyable for its lingering sweetness, elegant character, and unmistakable craftsmanship.

Reviewed by: Jeffery Lindenmuth (Spring 2018)

Full Volume is a U.S.-exclusive bottling that was distilled in 1999 and matured entirely in first-fill bourbon casks. The nose is fragrant, with canned pears and vanilla ice cream, coconut, and a very subtle wisp of smoke. Quite thin on the palate, nutty, mildly herbal, with tropical fruits. Ashy peat smoke, cocoa powder, and wood spice in the medium-length finish.

Reviewed by: Gavin Smith (Spring 2018)

Baking spices, pipe tobacco, vanilla, citrus peel, cardamom, dried apricots, and dates unwind on the nose, carried by plenty of fresh oak. The potent palate explodes with up-front sweetness, laced with cocoa and maduro tobacco notes, but the chest-thumping herbal oak brings it to a quick and slightly bitter finish. A splash of water brings the elements into better balance as peach syrup sweetness starts to shine.

Reviewed by: Jeffery Lindenmuth (Spring 2018)

This expression was aged in a European oak oloroso sherry butt. A savory opening to the nose, followed by figs dipped in lemon juice. Sweet, spicy cream sherry on the palate, Christmas cake flavors, then black pepper and tannins develop. The finish is medium to long, with honey and malt. Accomplished, but expensive for its age.

Reviewed by: Gavin Smith (Spring 2018)

White has the most familiar corn whiskey character of this Mexican trio. Sweet buttered cobs of corn, faint toasted spices, green corn husks, and peanuts on the nose. The palate is sweet, gentle, and refreshing, bathed in honey, with dried peel, sweet corn, toasted oak spices, and a late sensation of charred oak, burnt toast, and peppercorn. That slight burnt note just creeps into the finish.

Reviewed by: Jonny McCormick (Spring 2018)

This is a bold style of bourbon, finished in American brandy barrels and brandishing fiery spirit and sweet corn. Yet the beautiful sweetness, layered with butter and spearmint underscored by cedary oak, offers a lot to like, especially on the nutty-sweet finish, with its peanut and charred wood flavors.

Reviewed by: Jeffery Lindenmuth (Spring 2018)

Cotton candy, caramel, baked apples, roasted pecans, freshly baked rye rolls, and herbs start a truly approachable pour. Its story opens in a spice race: cinnamon, nutmeg, turmeric, and smoked paprika and a slight hint of coffee. A burst of dill hits, just before vanilla walks it home to a lovely, medium finish. An interesting sipper, but remarkable in cocktails.

Reviewed by: Fred Minnick (Spring 2018)

Cornbread and toffee start this alluring whiskey, followed by hints of paprika, fruits, flowers, and caramel. Afterward, it opens up into a bakery with cinnamon rolls, caramel chews, vanilla cupcakes, and ginger. Baking spices and earth appear over a medium finish that offers black licorice. It’s well-suited for mixing.

Reviewed by: Fred Minnick (Spring 2018)

The nose evokes aromas of school textbook spines, freshly planed oak, vanilla, and dry-roasted fennel and coriander seeds. A mouth-puckering sip begins innocently enough with golden caramels and toffee, before a double whammy of spice and alcohol give it quite a kick. The sweetness concentrates deliciously, becomes tangy, before sliding into a finish of long-lingering spices and residual oaky sweetness. (Cask no. 901820; 168 bottles)

Reviewed by: Jonny McCormick (Spring 2018)