Rye has been farmed for centuries in England, and this sustainably-minded brewer and distiller uses grain grown by company chairman Jonathan Adnams on his farm close to the facility in Southwold. Rye takes the lead in this 75% rye and 25% malted barley whisky, matured in new medium-toast French oak casks for a minimum of 5 years. Creamy and spicy on the nose, it’s slightly nutty, with hints of mixed peel, graham crackers, hazelnut, and nutmeg. A thick, malty mouthfeel of toffee and cinnamon finds harmony between the sweetness, crisp rye, and fresh green edge of the spices. —Jonny McCormick