An appealing array of honeysuckle, lilies, lemon zest, sanded oak, vanilla sweetness, honey, fresh linen, and sliced apple draws in a crowd. This is a very fine dram for its age, with flavors of lemon sherbet, toffee, vanilla sponge cake, and orange zest, plateauing toward marmalade, espresso foam, and chocolate. Matured entirely in first-fill bourbon barrels, this is an easy drinking crowd pleaser. (Oklahoma and Illinois)

Reviewed by: Jonny McCormick (Fall 2021)

Belgian whisky maker Etienne Boullion takes help and advice from Bruichladdich distiller Jim McEwan, and it shows. Now the owner of the old Caperdonich stills and set for major expansion, Belgian Owl is literally on the move. Let's hope it retains the greatness of this malt. This is the distillery's best offering yet: a sweet, rich, vanilla-laced fruity dessert whisky that is both refreshing and very more-ish. Alcoholic tinned fruits, particularly pear.

Reviewed by: Dominic Roskrow (Winter 2012)

The nose is refreshing and uplifting; waxed lemons, white pepper, snuff, jellied fruits, pine needles, florals, and soft vanilla ice cream indicate first-fill bourbon barrels. It takes a while for its wings to unfurl, slowly revealing nougat, lemon sherbet, toffee, vanilla, walnut, and pepper flavors, then roasted coffee beans, dark fruit, baked peach, and plain chocolate; however, the fluctuating flavor trajectory doesn’t all quite link up. (Oklahoma and Illinois)

Reviewed by: Jonny McCormick (Fall 2021)

The nose has zesty lemons, apricot, high alcohol, nippy pepper and clove, vanilla seed, and Seville orange peel. The high strength makes this pretty extreme for neat consumption—a wild ride of lemon peel and pepper—so dilute and dilute again, to carve out a more manageable experience with flavors of chocolate, pepper, and chile flakes. The strength is intense, yes, and it could be alienating to an inexperienced palate. (Oklahoma and Illinois)

Reviewed by: Jonny McCormick (Fall 2021)

Belgian whisky maker Etienne Bouillon has a strange production process, including maturation in modern, warm, and strip-lighted warehouses on an industrial estate, but he’s no slouch when it comes to whisky making, and he counts Bruichladdich’s Jim McEwan among his friends. This is melon and vanilla ice cream on the nose; banana, burnt rind, and a sprinkling of pepper on the palate. Youth reveals itself late, but this is dessert whisky at its best. €47 Currently not available in the U.S.

Reviewed by: Dominic Roskrow (Summer 2011)

Distiller Etienne Bouillon and two partners, farmer Pierre Roberti and financier Luc Foubert established Belgian Owl in 2004 in the barley-growing region of Hesbay, pressing a 19th century Swiss ambulatory alembic into service. Bouillon studied with Jim McEwan at Bruichladdich, and The Belgian Owl shows something of the Laddie’s master distiller’s love of sweet spirit aged in first-fill American oak. Stir in some cream, sweet peach, guava, and mango and you have a lush palate. The youth is indicated by a little green almond, while there is a soft crunch of barley on the tongue. €46

Reviewed by: Dave Broom (Winter 2010)

Yep, you read that right. A whopping 76.1% ABV. Belgian Owl has matured its whisky in warm and brightly lit warehouses so the spirit sort of cooks. You have to add water and add water and add water until…darn it, you've gone too far. If you do manage to get it right—at about 46%—it offers nothing extra to what you get from the 46% version. Too much like hard work and really not worth the effort.

Reviewed by: Dominic Roskrow (Winter 2012)

This is very different to previous Belgian Owl bottlings, but it’s important because it takes the distillery to a new place. There are hints of Glen Garioch or Springbank here, with green banana skin, raw barley, and some peppery tomato. The fruity center just about survives the onslaught, but it’s not an easy ride. €47 Currently not available in the U.S.

Reviewed by: Dominic Roskrow (Summer 2011)