White pepper-dappled summer fruits on the nose, with squishy overripe melon, banana peel, zesty lime, dried grasses, and clove, with a slightly rubberized note like BMX handlebar grips. This young Bavarian single malt has a rich, syrupy texture and tastes of sour fruits, bitter orange peel, and barley, shifting to creamy caramel and peppery spices. Finish of caramel, peppercorn, and peach pit. Not bad at all. (691 bottles)

Reviewed by: Jonny McCormick (Summer 2018)

Originating from Zuidam Distillers’ diverse inventory of casks, this single malt whisky conjures thoughts of bread dough, white grape, and slightly sour spices. The orange flavors start as a deep glow, then blossom beautifully into rich marmalade aromas. Initially mouth-drawing, with bold, juicy flavors of peach and orange supported by toffee and a gentle lift of spices. Appetizing taste of spiced orange cake to finish. (637 bottles)

Reviewed by: Jonny McCormick (Summer 2018)

A stronger grain distillate characterizes this malt and grain blend aged for under a decade. More forthright than the Original, with mint leaves, fresh orange, dry spices, lemon peel, and the bouquet of aromatic florist’s grasses. Enticing soft fruits are subdued by the grain flavors of spicy green herbal notes and astringent clove, although it mellows to a redeeming finish of sherry trifle and bubble gum. (KY, GA, and FL, with expansion planned)

Reviewed by: Jonny McCormick (Summer 2018)

The nose offers a nice mélange of herbal and fruit notes, as pine sap, earthy forest floor, and menthol balance with sweet Bananas Foster and baked apple. More banana on the palate, plus juicy stone fruits sprinkled with cinnamon before a drying finish that nicely weaves cocoa, spices, oak, and saddle leather.

Reviewed by: Jeffery Lindenmuth (Summer 2018)

This whiskey shows some green-spirit youth, but it’s headed in a good direction, with sassafras, toasted nuts, leather, forest aromas, and a touch of furniture polish. It’s much bigger on the palate, as burnt peanut candies meet baking spices, and treacle. The wood jumps out a bit and the fiery youth is undeniable, but plenty to like. (2,580 bottles)

Reviewed by: Jeffery Lindenmuth (Summer 2018)

Aromas of menthol, licorice, and herbs have a slightly antiseptic quality, yet the caramelized oak and grilled pineapple flavors keep it grounded in bourbon. Bold and intriguing on the palate, it pours a bit hot, with lots of cedar shingle and sandalwood balanced by banana and toasted marshmallow. Cinnamon and candied orange on the finish. A blend of Indiana bourbons and Tennessee whiskeys finished in red wine casks.

Reviewed by: Jeffery Lindenmuth (Summer 2018)

Makes a pleasant first impression as sweet apple and corn notes meet summer flowers, Cracker Jack, and fresh oak. The palate shows a pleasingly oily texture, as butterscotch candy and roasted peanuts come with hints of spice and orange peel. The nutty finish shows toasted almonds and caramel.

Reviewed by: Jeffery Lindenmuth (Summer 2018)

This is finished for 8 months in tawny port pipes and is quite restrained on the early nose, opening up to reveal rose petals, milk chocolate, and double cream. 
The palate is floral, with raisins 
and red currants. Drying in the 
finish, with peppery oak and 
cinnamon.

Reviewed by: Gavin Smith (Summer 2018)

Fresh and grassy, it’s quite dainty, with peach, Liquorice Allsorts, and light florals. Sugary sweetness, lemon slices, and candied orange jellies, concluding with hot white pepper and residual sweetness. This is sourced 4 year old grain whiskey finished in port barrels, though the label does not disclose this. Otherwise, an original, delectable finishing concept. (DE, IL, MA, MD, NJ, NY, PA, and Washington, D.C.)

Reviewed by: Jonny McCormick (Summer 2018)

Justerini & Brooks sold scotch in the U.S. before Prohibition. This light, Speyside-style blend has grassy notes, with crystalized lemon slices, Bramley apple peel, woodsmoke, and almonds. Light and sweet on the tongue, it unpacks lemon peel, satsuma, juicy watermelon, pepper, and aniseed. Grain whisky and herbal notes creep in late and permeate the finish.

Reviewed by: Jonny McCormick (Summer 2018)

A mash of 95% local rye and 5% malted barley is distilled on the grain, then matured for 3-plus years in new, custom toasted, full-sized bourbon barrels. Expect loads of vanilla and bold barrel notes over dry grass and nutty clean grain. Despite the hot, spicy intensity, lovely mild sweet lemon notes come right to the front. Bottled barrel by barrel, so expect some minor variability. Look for a red stripe on the label. (Canada only) $60 CAD

Reviewed by: Davin de Kergommeaux (Summer 2018)

Seems to show good maturity on the nose, with nutty, herbal, woody, and husky grain aromas. The notes of warm porridge with brown sugar portend the sweet palate, almost cloying with ripe red fruits. Warm, chocolaty, and spicy, but the somewhat hot finish and dusty oak floorboard quality don’t leave the best lasting impression.

Reviewed by: Jeffery Lindenmuth (Summer 2018)

How does this long-established blend shape up on its own without a ginger or soda mixer? Fresh apple juice, a twist of lemon, dried orange peel, peppercorn, cracker bread, and a vegetal spicy note. It gets into its stride with delicious apple, gentle fudge, and good-tempered spices, with cracked black pepper and a little sourness to finish. Mild, agreeably smooth, without any bombast or hullabaloo; it just blends in.

Reviewed by: Jonny McCormick (Summer 2018)

This summons up plenty of snappy grain notes, with green apple, melon rind, and zested lemon bumping into dried chili, green tomato, damp hay bales, and a dose of spice. It’s sweeter than a kitten with a ball of wool: lemon bonbons, toffee, vanilla cream, banana chews, zesty mandarin, apple, butterscotch, pepper, and clove. Sour apple pips, burnt sugar and spice, and some residual vanilla creaminess see it out.

Reviewed by: Jonny McCormick (Summer 2018)

Commonly referred to as Black Label, the color is noticeably dark for a younger, 
less than 8 year old product like this. The nose takes it a step forward with burnt 
brown sugar, fruit, and cinnamon. But the palate reveals its youth with a mouthful 
of grains and acidity. However, it’s saved by final notes of honey, vanilla, caramel, 
soft oak, and coconut. A short finish disappoints, but this is a cocktail or cola contender.

Reviewed by: Fred Minnick (Summer 2018)

Florals and fruit begin a soft and delicate journey. For such a light whiskey, it’s certainly heavy on cherries, stone fruit, apples, and marmalade, followed by toffee, coffee, bananas, and chocolate. A drop of water shows how delicate it is, and the short finish suggests this whiskey would be leaps and bounds better with ten more degrees of proof.

Reviewed by: Fred Minnick (Summer 2018)

When high-rye whisky seemed doomed, some hard-bit fans longed to taste a simple mixer called Alberta Premium. With few ryes to compare, reviewers assessed this all-rye grain whisky generously. Today, with rye whisky booming and rye’s flavor diversity understood, opinions are more informed. Enjoy the caramels, mild wood, light peppery rye spices, and ginger of this old-style 100% rye by a campfire or in a Highball. (Canada only) $27 CAD

Reviewed by: Davin de Kergommeaux (Summer 2018)

An odd combo of cornbread and pine trees starts this whiskey just before the grains develop. Think rye bread, oatmeal, and barley. Then it’s caramel and vanilla before a blast of cinnamon. This whiskey is far too soft and short to hold up as a sipper. It’s best in batched cocktails.

Reviewed by: Fred Minnick (Summer 2018)