In one of the year’s most intriguing experimental techniques, Glengarriff treats new barrels with burning peat to imbue a fine veneer of smoke over the surface of the vessel’s virgin oak staves. A final finishing in these smoked barrels imparts the captivating pleasure of chocolate brownie, campfire smoke, and sweet cocoa aromas that yield to a pleasantly oily, rounded whiskey with citrus, Jolly Rancher hard candy, chocolate cake, spices, and coffee notes, with a finish of festive spices. Ambitious work, fresh from the frontiers of flavor. Number 19 in the 2018 Top 20

Reviewed by: Jonny McCormick (Winter 2018)

The bright, sunny welcome of the rum cask greets you as you raise the glass to your nose. Honeycomb, golden syrup, fresh bread, and dry, powdered-spice aromas. The satin smooth palate boasts sweet melon and honey, developing caramel and orange oils, with a tail that turns slightly nutty. Worth a comparative tasting against Teeling Small Batch, this is an Irish whiskey to take you through the summer.

Reviewed by: Jonny McCormick (Summer 2017)

An innovative approach to flavoring casks by charring the staves with burning peat, this whiskey develops a smoldering nose of dark chocolate brownies, dry wood smoke, and cocoa sweetness. The impact of the peat is confined to the nose, but it tastes pleasantly oily, with tangy citrus, Jolly Rancher hard candy, chocolate cake, spices, fizzy candies, and coffee notes. The finish of nutmeg, cinnamon, clove, and dried peel rounds off an extremely tasty whiskey. (4,800 bottles)

Reviewed by: Jonny McCormick (Spring 2018)

The trend for finishing Irish whiskey in beer barrels now connects Skibbereen and Castle Island Brewing Co. in Massachusetts, creating this breezy dram with aromas of lemon curd, shortbread, vanilla frosting, and dry spices, with plenty of coastal character. Melon, blossom honey, and peach on the palate, before a real creaminess develops, smudged by gentle spices. The later phase has toffee oozing from lemon bonbons, vanilla cake mix, and more fruity richness. (3,900 bottles)

Reviewed by: Jonny McCormick (Summer 2019)

Irish bog oak can lie preserved under the turf for thousands of years. The whiskey’s nose is cool and clean, the smoke refined and rather elegant, with aromas of Brazil nut shells, fine Madagascan chocolate, and dark, unlacquered walking canes. Rich and sweet with chocolate orange, fiery spice, ginger cake, menthol, and root ginger, crumbling into bitter orange peel, bark, molasses, and coffee grounds. Finish of bitter roots and ginger. (4,800 bottles)

Reviewed by: Jonny McCormick (Spring 2018)

With Ireland’s proud heritage of brewing, no wonder distillers are experimenting: The barrels used here come courtesy of Blacks of Kinsale. The nose is subtle and delivers a fresh spiciness, with warm bread on a bakery shelf, stacked American oak staves, and a characteristic green hoppiness. Honey sweetness, citrus peel, lime zest, cereal, pepper, and ginger, then some late dark berry notes and fig before peppery spices thunder through the finish. (9,400 bottles)

Reviewed by: Jonny McCormick (Winter 2020)

Uh-oh, here comes trouble. Sourdough, lemon, toffee, creamy vanilla, banana bread, and a few floral notes compete with the intimidating high alcohol. It begins with orange-shred marmalade, fleeting nutty-chocolate notes, and lots of peppery spice before a substantial onslaught of alcohol tramples the taste buds. Sure, it can be tamed with water, but is that really the point? Provocative, hedonistic, raw, and reckless; I’m very glad it’s around. (5,300 bottles)

Reviewed by: Jonny McCormick (Summer 2019)

The double-charred, first-fill bourbon casks deliver Madagascan vanilla paste, dark-roast cocoa beans, caramelized sugars, and a wedge of pecan pie. Heightened vanilla flavors, maple syrup, a little chocolate, coffee grains, sweet char, and those dark, sticky, softening pecans prized from the pie. Alternately sucking on vanilla pods and chewing leather bootstraps describes the finish. A one-trick pony, some might say, but it’s a highly distinctive and impressive steed all the same. (4,800 bottles)

Reviewed by: Jonny McCormick (Winter 2016)

Just 6 months in a port pipe have dressed this whiskey with aromas of Kola Kubes, savory spices, and meat juices, plus the whiff of a damp dog licking your face. Palate of cherry lips, golden delicious apple, and a peppery bite, it careens toward plum, bitter fruit skins, and a medicinal ending of aniseed-laced cough syrup. Like young vintage port, this still has more than a few sharp edges.

Reviewed by: Jonny McCormick (Summer 2017)

Prune juice and some fresh cream on the nose. The sticky palate delivers flavors of apple juice, tangerine, and gooseberry. The spices get popping, growing peppery, but despite the ripe fruits, it could benefit from more sweetness. The long spicy finish is redolent of aniseed throat lozenges. It would have been fascinating to taste the unfinished whiskey or a version after a longer sherry finish.

Reviewed by: Jonny McCormick (Summer 2017)

I loosen up my shoulders and crick my neck, first left, then right: this is strong whisky. Creamed coconut, a little fudge, hints of nutmeg, unpeeled bananas, and quite a young grain character on the nose. Powerful: West Cork firing on all six. Sweet charred wood, caramel, macadamia nuts, and cinnamon toffee emerge unscathed. Settles down obediently with water: cinnamon toast and tasty caramels. This can handle plenty of water, though ultimately, the flavors still arrive at the same destination. (4,800 bottles)

Reviewed by: Jonny McCormick (Winter 2016)

Styled as the Original Moonshine, these aromas whisper of sweet summer fruits, golden barley, and potato farls. There is no lightning bolt of alcohol sipping at 40% ABV, but it is smooth and pleasantly tasty; flavors of melon, apple, and sugared biscuits, finishing with a barley tickle around the gums. A versatile addition to your cocktail armory from West Cork Distillers of Skibbereen, but I found it lost much of its appeal poured over ice.

Reviewed by: Jonny McCormick (Fall 2015)

Cinnamon bark, oak, overripe nectarines, salted peanuts, and faint herbal notes open up this blended whiskey housed in the bottle with the clever geographical label. The structure starts light on the first sip, with Golden Delicious apples and honey lozenges, but then it thickens up mid-palate when the spiciness kicks in. Then it peters out. A decent spicy buzz finishes this perfectly serviceable blend composed by these determined newcomers to the Irish whiskey scene.

Reviewed by: Jonny McCormick (Spring 2015)

As the enterprising fellows at West Cork Distillers only built the place in 2007, this 10 year old must be sourced elsewhere. A decent nose with vanilla cupcakes fresh from the oven, dull lemon notes, tablet, and faint spices. It has a limited range, let down by a narrow flavor profile; acidic, lemony sharpness with a light mouthfeel. The sharpness strong-arms the sugariness for 30 seconds until toffee notes break through. An acerbic lemon bonbon in liquid form.

Reviewed by: Jonny McCormick (Spring 2015)