Smoke acts as an emulsifier of fruit, nut, and oak flavors in this deceptively delicate whisky. Toasted marshmallows, pound cake, crème brûlée, cinnamon Red Hots, and earthiness on the nose; water brings out candied pineapple. Sweet smoke and tropical fruit are well-integrated on the palate, with salty and mouthwatering flavors of grilled fruit and blueberry jam. Over time, more oak and nuttiness emerge, wafting into a gentle burnt marshmallow and toasted-walnut finish. 1,083 bottles

Reviewed by: Susannah Skiver Barton (Spring 2019)

A malty delight on the nose—sweet breakfast cereal along with hints of lemon peel and vanilla bean. The palate is creamy and honeyed, offering vanillin, milk chocolate, poached pears, melon, orchard fruits, subtle spice, and a hint of barrel char. A long, mouth-coating finish has notes of ginger, generous cinnamon spice, sweet lemon, and more vanilla. A great array of core flavors, and the finish seals the deal.

Reviewed by: David Fleming (Winter 2021)

Virgin Garry oak matured 36% of this peated single malt, and 64% was matured in new American oak. Whiffs of powdered candy, bonfire smoke, grilled meat, dried strawberries, and antique shop on the nose. A robust, diverse palate features vanilla, allspice, cooked peaches, black tea, candle wax, and bitter chocolate as the smoke drifts into the background but never leaves, lingering into the finish to play against notes of honeycomb, vanilla cream, and cooked red fruits. (5,625 bottles)

Reviewed by: David Fleming (Spring 2021)

Each release of the limited-edition Reverie series will be different from the last, as Westland explores the boundaries of single malt blending. Spice and fragrant oak on the nose, delicately floral, with light fruitiness on the palate and a hint of peat. A spicy, white pepper note precedes a lengthy finish of apricot, honeycomb, and then more spiciness. This whiskey floats like a butterfly, but has plenty of heft, depth, and balance. (900 bottles; distillery only)

Reviewed by: David Fleming (Spring 2019)

The nose says gentle and light: banana cream pie, Nilla wafer, lemon custard, bubble gum, pineapple soda, blanched almonds, white flowers, pistachio, and graham cracker crust. But the palate is rich and robust, with nuts, tobacco, mocha, gingerbread, and vibrant spice to counter the banana, almond, and vanilla-chocolate shake sweetness. The finish is short but satisfying, with spiced pecans, cigar, semi-sweet chocolate, and mocha. (3,750 bottles)

Reviewed by: Susannah Skiver Barton (Winter 2019)

The third release of Westland’s single malt aged in native Garryana oak from the Northwest. Supply limits meant the wood was used more as a finishing agent this year, but the results are impressive. The nose has woodsmoke, eucalyptus, dark chocolate, espresso, blackberry, and lemon zest. The palate is toasty, with cocoa powder, berries, cinnamon, and chili pepper, finishing with more dark chocolate and espresso. A lot going on here, and it’s all good.

Reviewed by: David Fleming (Winter 2018)

The nose is fruity with notes of candied pears, clementine, and watermelon, then nutty with aromas of marzipan, nougat, and pistachio. Water brings out Cocoa Krispies and fruit cocktail. A lush palate delivers more sweet and syrupy fruit accentuated by white pepper and peanut butter crackers. That sweetness continues through to the finish which evokes black and white cookies. (3,000 bottles)

Reviewed by: Ted Simmons (Fall 2022)

Candied strawberries, dried flowers, and light nuttiness on the nose. The palate features semi-sweet chocolate, espresso beans, spice cake, cantaloupe slices, coffee ice cream, and a malty note. The finish offers good length and exudes notes of dried red berries, spice, bitter chocolate, cocoa powder, and light influences of roasted grain, oak, and tobacco leaf. The latter notes meld with the sweetness and spice, creating a complex, alluring balance.

Reviewed by: David Fleming (Spring 2021)

This holds real promise for the scotch lover. Interesting vanillin oak, peaty phenols, and adhesive bandage balance the generous, sweet malt foundation. Robust on the palate, but far from fiery, the mouth coating peat takes charge of the marshmallow-sweet malt, before dusty cocoa and dark chocolate win out across the long finish. Like other Westland efforts, this tries hard on many fronts and succeeds on some. It’s hard to deduce what the Oregon Quercus Garryana oak actually brings to the whole.

Reviewed by: Jeffery Lindenmuth (Winter 2016)

Herbal and peppery on the nose, offering dill, licorice, guava, and green banana, as well as a hint of mint and black cherry cough medicine. The mouthfeel is somewhat tart, with burnt espresso beans, bitter chocolate, and a note of toasted almond. A long finish of caramel and bitter chocolate, as well as charred, bitter hoppy notes melds with a sweet, honeyed and syrupy taste and texture. A fascinating flavor progression.

Reviewed by: David Fleming (Fall 2019)

Aromas of woodsmoke with hints of hot tar and rubber are draped over ripe berry fruit. Dark and somewhat brash, it comes off a touch hot, fully revealing its 100 proof, becoming more fruit driven on the palate, as sweet berry, buckwheat honey, and sorghum syrup give way to smoldering baking spice on the drying, oak-laced finish. More muscle than finesse, however the 21% Quercus garryana is revealing itself more in this second iteration.

Reviewed by: Jeffery Lindenmuth (Fall 2017)

Briney sea air, wet stones, and pretty wisps of campfire smoke give this a strong Scottish bent, while the medium-bodied palate nicely balances the sweet malt, salt, and smoke in a bit of salt water taffy. Showing nice complexity and balance overall, the finish smolders and evolves to become more herbaceous.

Reviewed by: Jeffery Lindenmuth (Fall 2017)

Floral and spice, including orange blossom and clove, this pours berry fruit on the palate before the chocolate malt balls set in. Seamless, nicely done, and certainly moreish, as the clean, drying finish gives way to biscuit, brioche, and pain au chocolat.

Reviewed by: Jeffery Lindenmuth (Fall 2017)

Sweet vanilla, dried berries, and a soft display of woodsmoke introduce this whiskey. While notably improved from earlier bottlings, the sherry is still rendered a bit dull, like chocolate-covered cherries, as smoky cocoa nibs and the chewy malt meet on the palate, offering a honeyed finish with hints of baking chocolate.

Reviewed by: Jeffery Lindenmuth (Fall 2017)

A non-age stated single malt from Washington State. Light amber in color, there’s more oak on the nose than you’d expect, along with baked apple, chocolate, cinnamon, and clove. Chocolate leads the entry, followed by clove, cinnamon, baked apple, and salt. A spicy mid-palate picks up some ginger and a dash of heat. The finish is fairly short and dry. This feels a bit young and lacks depth. An interesting start; let's see where it goes from here.

Reviewed by: Geoffrey Kleinman (Spring 2015)

This young peated malt, aged at least 24 months, has a nice, dry peat smoke nose, backed by honey and oak. On the palate it’s disjointed: the young peat malt argues with the heavy char barrel, a struggle that needs more time to be worked out. Honeyed malt tries to lend support but everything topples in the mid-palate, where things turn dry, spicy, and slightly acidic. A medium finish wraps up a whiskey that simply needs more time.

Reviewed by: Geoffrey Kleinman (Fall 2015)

With a mash featuring no less than six different kinds of malt and aged in four different barrels (two sherry, a bourbon, and heavy-char new American oak), there are lot of moving parts with this whiskey. A jammy, inviting nose features blackberry jam, raisin, apricot, and ginger. On the palate it’s a cacophonic mess: chocolate and peated malt clash and do battle to grab focus. Add some heavy char and sherry to the mix and it's a bloodbath.

Reviewed by: Geoffrey Kleinman (Fall 2015)