Finished in 500-liter oloroso sherry casks, this is one for the sherry lovers, with sugared almond, fig, milk chocolate, and candied fruit notes on the nose. The palate is rich, with milk chocolate Toblerone, grape soda, raspberry coulis, candied ginger, almonds, Fig Newtons, and drying oak. It finishes sweet and silky, with a hint of tobacco, vanilla, and delicate dried fruit.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Hints of fragrant mountain pine, sweet lemon, vanilla cream, and spiced toasty oak on an exhilarating nose. Boldly inviting on the palate, with a mouth-coating mélange of vanilla, hints of cherry sorbet, candied raspberries, and coconut shavings, set against bitter chocolate and licorice, all spiced with jalapeño pepper. A finish perhaps not as bold as the palate, but offering tasty notes of coconut, red fruit, and spice. Elegant rusticity in this superbly balanced, individualistic dram. (600 bottles)

Reviewed by: David Fleming (Summer 2022)

The nose starts with pleasant floral and lemon peel overtones as well as an herbal note, leading to aromas of macaroons and confectionery powder. Sweet notes of lemon cookie, sugared almonds, and cinnamon ride across the palate, with water coaxing out spice and bitter chocolate. Fresh vanilla cookies punctuate the finish, with an integrated array of baking spice, tiramisu, chocolate babka, cinnamon bun, and lemon. Balanced, complex sweetness melding with citrus and spice.

Reviewed by: David Fleming (Spring 2021)

The nose is reticent and doesn’t yield much, but candied lemon peel, strawberry, grape soda, and jasmine perfume emerge. It’s super sweet and fruity on the palate, like a bag of Skittles; guava, pineapple, mango, kiwi, and cantaloupe shine, with a length of oak to temper the effusive brightness. The finish is fairly short, and overall a bit more muted than the palate suggests.

Reviewed by: Susannah Skiver Barton (Winter 2020)

While the aroma is tightly wound at first, it gradually reveals layers of brown sugar and warming spice, apple and pear fruits woven through with opulent toasted oak. The palate entry is soft and rounded but quickly picks up steam, with layers of biscuity malt, peppercorns, blackberry fruit, and a lovely salted butter note that brings nice balance to the finish. Fully mature, pleasingly complex, and it keeps getting better!

Reviewed by: Jeffery Lindenmuth (Fall 2017)

Fruit-forward on the nose, with stewed prunes and spiced apple cake, as well as rose potpourri, cinnamon, sassafras, and chai masala. The palate is oak-led with red fruit, chocolate, spice, walnuts, almonds, vanilla syrup, and sliced lemon. More oak on the finish, along with mocha, dark chocolate, walnuts, and cinnamon apple.

Reviewed by: Susannah Skiver Barton (Fall 2020)

It shows nice maturity, considering it contains whiskey as young as two years old. Smooth, too, with layered sweetness (honeyed caramel, English toffee, maple syrup), tangerine, roasted nuts, and peppered with spice (warming cinnamon, glazed ginger). Good grip of tobacco and polished leather on the finish balances the sweetness that comes earlier. An example of the right way to do artisan distilling.

Reviewed by: John Hansell (Summer 2010)

A special batch of Stranahan’s, aged in Hungarian oak. The distillery is doing a lot of experimenting with aging their whiskey in different wine barrels. I really like how this one turned out. Nicely sweet, with honey-drenched fruit, golden raisin, cotton candy, caramel apple, Jordon almonds, and grape skins. Good grip -- and a little funky -- on the finish (nothing too assertive, though) which cuts through the sweetness. Not a polished whiskey, but certainly an adventure! (Available only at the distillery.)

Reviewed by: John Hansell (Winter 2009)

Made from 100% malted barley (wash from the adjacent Flying Dog brewery) and aged for a minimum of two years. Surprisingly good for such a young whisky. Layers of sweetness (honey, caramel, toffee), with some nutty/nougat notes, bourbon-like charred oak, and background spice. Some youthful “burn” emerges toward the latter half of the palate -- a little careful aging would smooth out the finish and add depth. Still, a very nice effort.

Reviewed by: John Hansell (Fall 2008)