Smoky whisky has traditionally been the domain of Islay scotch, but Andalusia makes its own version in Texas Hill Country. Rather than using peat, the malted barley is treated like brisket—bathed in oak, applewood, and mesquite smoke. It has a caramel nose, and a sip reveals notes of Irish breakfast tea, pine, and loads of vanilla and caramel, along with solid hardwood smoke and mineral notes. The finish is long and mentholated, reminiscent of an herbal aperitif. A big, delicious Texas whiskey. —David Savona