The tastiest of their Signature range, this boasts a dry oak and spice nose with fudge, rye bread, and banana interwoven with French oak influences of nutmeg, cinnamon, and ground ginger. As the gentle orange, malt, pear, and apple settle down, little spicy explosions of ginger and pepper detonate, leaving an aftermath of spiced malt, coffee cake, milk chocolate, and cocoa. Such a wonderful flavor trajectory to behold.

The nose offers antiseptics, Band-Aids, caramel, lemon peel, grassy smoke, and aniseed balls. As it unfurls, the smoke combines with notes of rich chocolate brownie and earthy peat. Honeyed, with sweet smoke on the palate, juicy citrus notes, sherbet, vanilla, ice cream wafers, clementine, and a bright finish of tangy citrus and sherbet. Dangerously drinkable, and one you’ll want to keep within easy reach for a second pour.

Heavy wood notes come through the glass, such as sawdust and freshly ignited fire wood. The peat dominates the front of the palate and moves to a more briny nature in the mid palate with more wood notes. The finish is more delicate and sweet.

This wee, sleekit, cow’rin, tim’rous beastie is a blended malt of Highland whiskies from Douglas Laing, the latest of their regional recipes to join Scallywag and Big Peat. Perfumed soaps in muslin bags, dried sprigs of heather, beeswax, and Edinburgh rock give this an intriguing bouquet. Juicy: mandarins glow with green plums and Granny Smith apples. Ripe, yellow fruits and spices mid-palate conclude with sweet malt and fading creaminess sweeping around the gums. Distinctive and laudable.

A solid presence in the range, the strength and malt content continue to mark these out over their contemporaries. Grapefruit peels, sliced juicy orange, and lemon butter icing on the nose. The palate is thinner than others in the range, with crystallized orange, fudge, plus cardamom and mild pepper. The finish of sugared satsumas is boosted by a long lasting trail of spices.

What's in the bottle is a mix of four-year-old rye blended with a small portion (22%, to be exact) of rum sourced from the Caribbean and South America. The end result is distinctly sweet orange-peel and orange-blossom fragrances, and a spice cake-like flavor. Traces of maple and brown sugar wind into oak and allspice. Meant for mixing. Kara Newman

A limited edition from Hiberia Distillers and finished in Sherry casks.

This light-hued bourbon is bright and airy, with tropical fruit aromas of papaya and lychee, vanilla, and sweet lemon curd. While not especially bourbon-like it’s interesting and super-likeable for its Bit-O-Honey candy and pleasingly nutty notes. Last reviewed in 2011.

Refill bourbon, American oak, and virgin oak are the woods in question. Technically, they are all American oak, just at different flavor-giving stages of their productive lives. Honey, fresh apricot, floral, and supple barley notes, candied orange, star anise, dried chili, and a touch of aniseed. Exceptionally smooth with caramel, date, red fruits, chocolate, and pecan pie, finishing with wood char and spice. One wood three ways, I grant you. Previously labeled as Grant’s Family Reserve

Walsh Whiskey has rarely released better whiskeys than those of 2019, which included two expressions made in collaboration with the Legaret family of Deau Cognac. Here, they apply bourbon and French oak cognac barrels to the unique marriage of single pot still and single malt Irish whiskeys, arguably the most premium interpretation of the Irish blend. Aromas of dark berry fruit, cinnamon, fudge, milk chocolate, graham crackers, jellied fruit, and a smudge of dry spices. Compelling, well-structured whiskey with cinnamon, chocolate, dark toffee, pepper, and ginger; never cloying, nor overly sweet, just a richly rewarding glass. Number 10 in the 2019 Top 20

Critic tasting note: "Brisk, clean and herbaceous, this Tequila is almost reminiscent of gin. The aroma has a spicy edge, plus hints of mint and dill, while the minty palate finishes with vanilla-coconut sweetness and mild baking-spice tingle. Versatile for a wide range of cocktails." - 93/100, Wine Enthusiast

Don Mateo Pechuga offers a pure taste of Michoacan, crafted from maguey Cenizo or Cupreata, unlike most exported pechuga mezcals made with maguey Espadin. During the third distillation, Emilio Vieyra’s mother adds her special recipe, including chicken breast, deer meat, and select spices, giving the mezcal a fuller, richer taste. It features a nose of roasted agave, tropical fruits, citrus, earthy notes, and spice, with a great texture and weight on the palate. Some batches may use different meats instead of chicken.

Clase Azul Tequila Ultra is the crown jewel of our portfolio, featuring an exquisite tequila and a decanter exclusively designed for collectors worldwide. From the agave fields to bottling, this journey spans nearly 14 years. The tequila spends five years aging, initially in American whiskey casks and then in Spanish casks that previously contained sherry, bestowing a sublime touch.

GREY GOOSE L’Orange Flavored Vodka is made from the essence of oranges harvested year round. As with the superior bread making wheat used to make GREY GOOSE Vodka, Cellar Master François Thibault insists on only the finest oranges to produce the best possible orange vodka. Essential oils from the fresh fruit are mixed with the wheat spirit and distilled to achieve the signature vibrant citrus character of GREY GOOSE® L’Orange Flavored Vodka.