A rare veteran bottling from Caol Ila, and the oldest of the 2018 Special Releases, this was aged in refill American oak hogsheads and refill European oak butts. The nose is fragrant and inviting, with dried fruit, ginger, and beach bonfire. Vibrant tropical fruit on the palate, with cinnamon and developing brine-sodden peat. Bold fruit flavors along with white pepper and soft peat remain in the lengthy finish. (3,276 bottles) Collectible

Reviewed by: Gavin Smith (Winter 2018)

A scrumptious nose, with PayDay candy bar, honey on toast, crème brûlée, cherry fruit leather, creamed corn, root beer, and horehound candy, paves the way for the robust flavors that unfold on the palate: cherry Coke, roasted peanuts, earthy oak, and layers of spices. You can taste the age here, encased in complex balance, a chewy texture, and pleasingly high proof. 144 bottles

Reviewed by: Susannah Skiver Barton (Winter 2018)

This blend of eleven whiskies commemorates the eleven children William Gooderham adopted. Hints of cereal grain, creamy mouthfeel, blossoming caramel sweetness, and an increasingly peppery glow with suggestions of sweetish ginger and clove. Black fruits: figs, plums, dates, and prunes. Slowly develops pulling wood tannins. More components than mainstream Gooderham & Worts, yet just as tightly integrated. (Canada exclusive) $100 CAD

Reviewed by: Davin de Kergommeaux (Winter 2018)

Bottling at cask strength, with only ‘barrier filtering’ to remove particles of char, rather than the standard chill-filtration process, gives the whisky greater integrity, with heightened aromas and flavors, and a satisfyingly sinewy mouthfeel not found in the standard 10 year old. Classic ‘burning hospital’ notes feature on the nose, along with peaty malt, vanilla, lemon, and brine. Charcuterie and cocoa powder add to the effect on the palate, before phenolic, medicinal, and sweet malt notes bring things to a close. A must-have Laphroaig that represents a big step up in intensity. Number 7 in the 2018 Top 20 

Reviewed by: Gavin Smith (Winter 2018)

An inspiring surprise from America’s largest whiskey maker. Distilled and put through the Lincoln County Process just like Old No. 7, the distillate was filled at 100 proof into heavily toasted, lightly charred barrels—similar to what would have been used in the 19th century—that were placed in the highest, hottest parts of the warehouses. The whiskey is pure bliss, with aromas of peanut butter crackers, honey, dark plums, and gingerbread cookies. Chewy and rich, with dark chocolate, blackberry cobbler, allspice, cloves, and refined oak, it retains liveliness and verve. Longtime Jack fans will find a lot to love here, as will those who haven’t revisited the brand in years. Number 3 in the 2018 Top 20 

Reviewed by: Susannah Skiver Barton (Winter 2018)

After many limited releases, we finally have a permanent age-statement expression of Port Charlotte, with a satisfying number of years under its belt. Distilled from Scottish-grown barley, it is matured predominantly in first-fill American oak casks, along with second-fill American and second-fill French wine casks. It is peated to 40ppm, in line with other Islay heavy-hitters, but the peat is never a blunt instrument, retaining sufficient restraint to allow other characteristics—maritime notes, the sweetness of caramel, coconut, and orchard fruits—to shine through. Number 4 in the 2018 Top 20 

Reviewed by: Gavin Smith (Winter 2018)

Bright, clean, and fruity, with spearmint and oak, this smells of chewy marmalade, with pretty wildflower, waxy crayon, and solvent notes adding intrigue. On the palate the fruit feels dense—dried apricot and a cardboard box of prunes—before veering toward citrus and Peanut Chews. The generous finish lingers with bitter orange peel, vanilla, and sweet creamed corn. Complex, fresh, and immensely likable.

Reviewed by: Jeffery Lindenmuth (Winter 2018)

France has quietly been making some exciting whiskies, and keeping most to itself. Fortunately, Warenghem Distillery in Brittany exports a number of single malts, which it has been making for over two decades. This whisky, matured initially in local oak and finished in first-fill sherry casks, has perfumy aromas that lift up its malt-forward character. Spicy and floral, with flavors of citrus, cherry, raspberry-jam cookie, salted nuts, and savory tobacco, it is delicate with a satisfying creamy texture. This is a reformulation of the previously available Double Maturation utilizing new cask techniques advised by the late Dr. Jim Swan. Number 6 in the 2018 Top 20 

Reviewed by: Susannah Skiver Barton (Winter 2018)

This is one of those whiskies where one sip will convert you to its delights. Fruit salad with fresh apple and lime, fruit-flavored hard candy, roasted aromatic spices, salted potato skins, and digestive biscuits. A moreish palate of salted caramel, musty chocolate, sweet fruits, viennoiseries, creamy caramels, malt, and gentle spices, which peaks during the finish leaving baked apple flavors and late sherry notes. Don’t pass this up.

Reviewed by: Jonny McCormick (Winter 2018)

Butterscotch and smoke, with rewarding maritime and medicinal characters balancing the sweetness, candied peel, poached apricots, and lemon squeezed over warm, sugar-sprinkled pancakes. The smoke billows up around the citrus-tinged caramel, cotton candy, marmalade, and dried fruit. Wave after wave of spices ride the smoke trails through the finish, carrying along some residual caramel sweetness.

Reviewed by: Jonny McCormick (Winter 2018)

This big, sweet, warming bourbon strikes all the right chords. Sizzling sweet corn meets generous oak, like dusty old books, but the bright peach nectar, wet walnuts, and vibrant spice beam through in abundance. Unctuous and concentrated on the palate, it evokes cinnamon-dusted peach pie, with hints of clove and pepper on the finish. A solid and seamless whiskey, with fruit, floral, oak, and spice in perfect harmony.

Reviewed by: Jeffery Lindenmuth (Winter 2018)

The vanilla and oak-driven nose offers layers of stone fruits, golden raisin, tropical fruit, and citrus zest, along with hints of espresso, violet, and fresh herbs. On the palate, this is so dialed in! Laser-like in its delivery of sweetness and spice, it rings clean and bright, and simply sizzles with candied ginger warmth before the finish pours on cocoa and nutty flavors. Tastes wonderfully mature, yet full of vigor.

Reviewed by: Jeffery Lindenmuth (Winter 2018)

A beguiling nose balances maturity and freshness, with charred oak, caramelized sugar, blackberry pie filling, floral notes, and toasted almond evolving in deep layers. The concentration on the palate is jaw-dropping—so much richness, power, and grace, as flavors flit across the tongue. Robust and drinkable, the fruity pie filling turns to candied orange peel and buckwheat honey before a licorice-laced finish. (13,140 bottles) Collectible

Reviewed by: Jeffery Lindenmuth (Winter 2018)

The sophomore effort from eighth-generation Beam distiller Freddie Noe cements his place as an innovator and a talent. For this release, Noe blended 8 year old Kentucky straight rye, 13 year old Canadian rye, and 40 year old 100% Canadian corn whisky. Uncut and unfiltered, it pours rich, floral, and fruit forward, with flavors of marmalade, grilled pineapple, guava, and gummy bears. The bright, fruity sweetness is balanced with ruby-red grapefruit and the elder whisky’s rich leather, drying oak, allspice, and dark cocoa. A fascinating and flavorful ride. Number 11 in the 2018 Top 20 

Reviewed by: Jeffery Lindenmuth (Winter 2018)

A fascinating flurry of aromas—red fruit punch, floral bouquet, honey, tropical guava and passion fruit, and assorted gummy candies. The dense palate balances sweet pineapple upside-down cake with tart ruby-red grapefruit, punctuated with lively allspice, dark cocoa powder, and ginger. The spectrum of bright flavors is underscored by deep spice and polished oak, while the impressive impact and skillful blending are spellbinding. Kentucky straight rye whiskey with two Canadian whiskies.

Reviewed by: Jeffery Lindenmuth (Winter 2018)

An intriguing nose features cherry cough drop and horehound, with hints of mint, crushed herbs, and dried flowers. The palate crackles with candied peanuts, lush spices—pepper and allspice—and oozes with some molten licorice. The oak-driven finish shows exquisite maturity, while keeping the wood in check.

Reviewed by: Jeffery Lindenmuth (Winter 2018)

This elder rye shows fine craftsmanship, balancing touches of toasted-spice and floral aromas, with dried herbs, candied orange peel, and mature varnish notes. It’s big on the palate, with heaps of molasses, creamy vanilla sweetness, and orange Creamsicle that lead to pleasing cedar and sandalwood oak, with zesty grapefruit notes. The medium finish is satisfying and well balanced.

Reviewed by: Jeffery Lindenmuth (Winter 2018)

GlenDronach 15 year old Revival went on hiatus three years ago due to a shortage. In 2018 it re-emerged with a new recipe, tweaked by master distiller Rachel Barrie. As before, a mixture of Pedro Ximénez and oloroso sherry casks has taken care of the aging process, and the result is one of the very best sherried single malts of its age on the market. The distillery’s characteristic spice, fruit, and chocolate notes are here in abundance, merging seamlessly and with satisfying complexity to create a great after-dinner dram. Number 8 in the 2018 Top 20 

Reviewed by: Gavin Smith (Winter 2018)