This malt whiskey shows some maple syrup and honey sweetness, but its character comes from savory notes of earthiness and wet leaves. The easygoing palate offers some stone fruit and sweet overripe banana, like a banana cream pie with graham cracker crust. But the finish circles back to savory and herbal, suggesting youth. A creative, if peculiar choice for Woodford, crafted from 51% malted barley.

Reviewed by: Jeffery Lindenmuth (Fall 2018)

Whistle Pig raised the share of its own 2 year old rye from 20 percent to 32 percent in this second Farmstock release, balancing it against 6 and 10 year old sourced ryes, like in the 001 release. Fresh oak mixes with vanilla, orange peel, and pepper on the nose, leading to a palate of vanilla and butterscotch. Citrus emerges with water. Pepper notes return on the finish, along with chocolate and caramel. There’s youthfulness here, but also potential.

Reviewed by: David Fleming (Fall 2018)

Though it takes some easing into, this whiskey shows pretty clove and vanilla notes on the nose, along with some Elmer’s glue and grape Kool-Aid. The palate is where the rye grain starts to shine, with spice, peaches, plums, and milk and white chocolate, and cooked cherries on the finish. Water is a must to cut through the youthful heat.

Reviewed by: Susannah Skiver Barton (Fall 2018)

On the nose, the peat presents itself as an autumn bonfire, with dried logs and dried leaves mingling with gentle spices of white pepper, dried ginger, and a bit of salinity. The wood keeps burning through the palate, which is fairly hot and replete with classic bourbon flavors of vanilla, caramel, roasted nuts, and apples. Pleasant enough, but ultimately a simple whiskey.

Reviewed by: Susannah Skiver Barton (Fall 2018)

This is one for the oak fanatics. Wood and grain assert themselves right from the start, but the nose retains balance with aromas of butterscotch, fresh ginger, and herbs. The oak-forward palate shows pleasant flavors of cherry cough drop, dark chocolate, blackberries, red licorice, star anise, and ginger. Oak continues on the finish, which has nice length. Don’t be shy about adding water.

Reviewed by: Susannah Skiver Barton (Fall 2018)

The black-labeled Carbon relates to heavily charred casks, which bring aromas of toffee, raisin, chocolate, dark concentrated fruits, barbecued meat, and ashy soot. The smokiness broods malevolently if you leave the glass. The texture feels too light to shoulder the flavors of dark char, toffee, spice, and dark fruity chocolate as the balance becomes swamped in smoke. It’s like a young child wearing their father’s thickest winter overcoat. (Global Travel Retail only)

Reviewed by: Jonny McCormick (Fall 2018)

Heat and peat dominate the nose—this is young and fiery, with rubber, bonfire, cedar chest, charred corn, and apple aromas. The palate continues to burn, though with a nice amount of grilled meat, red fruit, and flavored tobacco notes, especially when water is added. Unfortunately, the smoke is not so well-integrated and it shows on the finish, which has a cloying sweet ashiness.

Reviewed by: Susannah Skiver Barton (Fall 2018)

Bourbon made with Arkansas corn, soft red winter wheat, and malted barley. White flowers, citrus, fresh dill, and wet cardboard on the nose. The palate is woody and somewhat harsh, with some chocolate, raspberry, and ground pepper flavors. Quite dry, with tannic oak and sticky pine. Bitter oak on the finish. Primarily wood-driven; the oak overpowers the other flavors.

Reviewed by: Adam Polonski (Fall 2018)

Oak-forward with gentle sweetness and light in body, this is a simple and enjoyable enough, with straightforward vanilla and toasted nuts. The finish is a touch astringent, as the drying oak tannins slightly overwhelm the modest fruit.

Reviewed by: Jeffery Lindenmuth (Fall 2018)