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The latest release from Heaven Hill's highly coveted Old Fitzgerald decanter series comes with another drop in age after riding high at 10, 17, and 19 years on the previous 3 blends. While age statements aren't really the end-all-be-all in the whiskey world, typically brands will try to keep things roughly consistent under a house brand name like Elijah Craig, for example. Oof—perhaps I gave a tough example given the 12 year age statement on Elijah Craig Barrel Proof that has just recently been put out to pasture. This biannual bottling of bottled-in-bond bourbon features the wheated mash bill that is distilled at the Bernheim Distillery, which notably also makes Larceny bourbon. Heaven Hill did a great write-up on all things wheat, and I've covered plenty of the previous releases of Old Fitzgerald, so I'll skip to the good part on this one. Let's see how a return to the 8 year age statement does for this distillate. Company on Label:  Old Fitzgerald Distillery (Distilled at the Bernheim Distillery, which Heaven Hill has owned since 1999 ) Whiskey Type:  Wheated Bourbon Mash Bill Percentages:  68% corn, 20% wheat, 12% malted barley Proof:  100° Age:  8 years Further identification:  This is the fall 2023 Release of Old Fitzgerald, which comes in a fanciful decanter-style bottle bearing a gray label; it is available in limited quantities at an MSRP of $110 Nose:  Upon first raising the well-rested glass to my nose, a big wave of warm caramel brittle and Heath Bar wafts up the nostrils. That subtle chocolate and toffee prepares me well for black tea served in light porcelain china. Blanched slivered almonds and a hint of earthiness can be found when really digging with the nose. Overall the glass is quite light, almost airy, as I struggle to find any meaningful character to this release. On a swirl of the glass, a few flashes of barrel funk become detectable. With a severe case of the blandness setting in, I'm ready for a sip that I hope becomes this salvation this glass needs. Returning my nose to the glass reveals great woodshop aromas. Sawn and worked wood can be found in every corner of the glass. Deep inhales are puffy, bright, and laden with vanilla-laced oak. Little further complexity develops in this glass as I continue to work through my tasting. The empty glass smells of faint tobacco leaves and milk chocolate. Palate:  My first sip is quite nice and absolutely nothing like the nose. Cherry lands on the tip of the tongue first with subtle sweetness. It comes across a touch synthetic—perhaps a bit boozy & more like amaretto. The parallels to the almonds from the nose are starting to jive in the thin, short linger in the mouth. I find the introduction to be a little bit reminiscent of coffee cake biscuits; it's a touch drying, and the lightness and thinness of it leaves much to be desired. The possibility of a pairing, however, is quite strong with this. I imagine dunking this into a cup of coffee or being able to enjoy this alongside a delicate dessert and not have the whiskey or the food be overpowered. Another sip offers a few new surprises. Bright white florals like elderflower pop up in strong waves alongside dark chocolate and subtle cinnamon. Sipping and swishing further excites out far more baking spice and red fruit. I'm notably glad that this release is not as nutty as some of the previous batches. Cranberry sauce and a hint of red wine hang in the background. Raspberry layer cake approaches me in an effort to win me over to adoration for this glass, but I'm ultimately not feeling the excitement here. As I continue to explore late into the pour, the main takeaways continue to be tart, slightly tannic red berries sitting in the middle to front of the tongue before a slow spread of spice creeps outwards. Little else happens in the mouth, leaving me with a feeling of disappointment in this tame and stodgy bourbon. My last sip is a strong repeat of the same short story above—raspberry, cherry, and almond notes shine the brightest, leaving the imagination reeling and longing for more. TL;DR: A crushable one-trick pony that offers a few sweet and spice notes Rating:  3/5 ( Decent. I can go either way on it. ) This is another great example of a whiskey that has absolutely nothing wrong with it. It's completely crushable, drinkable, and enjoyable—though I know Heaven Hill is capable of so much better than this. It's utterly comfortable, like that old pair of boots that fits just right day in and day out. This fits my 3/5 score perfectly: a middle of the road bourbon. While this marks a double-slip in quality, with this release following suit with the same score as I gave to the 10 year release from earlier in 2023 , I believe Heaven Hill can once again rise to the occasion and deliver an exceptional wheated bourbon in the future. Their 17 year release was one such example of what is possible with blending prowess. Bonus Head to Head: Spring 2021 vs Fall 2023 Putting this review head to head with the Spring 2021 release (which also carries an 8 year age statement) was the most logical thing I could do since I have a bottle of each available to me. Let's not waste any time and jump right in to compare and contrast what really should be about the same. The 2021 release has a gorgeous, rich, viscous caramel and butterscotch nosefeel as soon as I put my nose in the glass. The 2021 is noticeable as being much more functionally complete as a good, neat sipping bourbon right away. Our new 8 year offering continues to be flat and light in the glass with soft hay notes. At first sip of the older release, I find a much thicker, richer mouth coating that offers delicacies of peach cobbler, nutmeg, apricot, and anjou pear. The 2021 release then continues on to carry a nice effervescence through a significantly longer linger with delicious tiramisu tones. Wow. Switching glasses to the 2023... Nope. Where the 2023 release does shine in the comparison is with the few notes it does well on the palate—notably that cherry, almond, and raspberry trifecta. Beyond that, there is a clear winner here, with the 2021 release outshining the 2023 release by a country mile. The deep undulations of the vanilla biscotti tones on the finish of the 2021 release pull drastically harder on my heartstrings. It's a much more lively bourbon and definitely the kind of whiskey I enjoy exploring. Hopefully this comparison helps! Buy Old Fitzgerald Bottled-in-Bond 8 Year Bourbon

Press release: Echo Spirits, an Ohio distillery known for its founders' drive to produce high-quality whiskeys and rums, is proud to showcase its bourbon blending skills once again via the latest release in its highly regarded Engineer Series. Echo Spirits Engineer Series Batch 25A - Trail Mix is the evolution of a series Joe Bidinger and Nikhil Sharoff, both former engineers turned whiskey distillers, see as a bourbon blending workshop, a place to think outside the box of the regular brown spirits they produce. They take quality-sourced bourbons from other distilleries and transform them into something new and unique. Each batch is a masterpiece, with its own distinct mash bill, tasting profile, and back story. “The Engineer Series came from our desire to innovate constantly and try to surprise people,” notes Bidinger. “While our own whiskeys age, we don’t want to blindly dump barrels together and label them our own. It’s important to us to remain transparent about where our whiskey is coming from while creating something new and unique each time. “We try to treat individual whiskey barrels like ingredients in a dish. And we love to use different ingredients each time.” For the Engineer Series, which debuted last year, the distillery team experiments with various combinations until they find that final sweet spot they can engineer into something special. As all this blending comes together, so does the batch's name. For Echo Spirits, the tasting notes lead to visualizations of how a particular bottling might come to life in something they are doing, such as smoking a cigar or enjoying a nice dessert. Batch 25A - Trail Mix, like its Engineer Series siblings, blends elements from other distilleries - in this case, it consists of two identical Kentucky-based Bardstown Bourbon Company mash bills (60% Corn/36% Rye/4% Barley), both aged over five years. What is particularly unique about it, however, is that this is an evolution of the series - one of the two components was double-oaked by Echo Spirits for an additional 1 year and 1 month by dumping that portion into low-char, heavy toast New American oak from the Speyside cooperage. “The double oak process, for us, reflects the creative expansion of the Engineer Series,” says Sharoff. “We believe that low-char, heavy toast New American oak truly provides Trail Mix with a distinctive taste profile.” Seen as an ideal whiskey for being out on the trail that drinks lower than its proof, it is like trail mix in that all the individual components taste great on their own, but blended together, they are much better. Authors note: As an engineer myself, I knew I had to have a look at this series. I love that the founders are from a similar analytical mind to my own, so I was thrilled to receive a free media sample for the purposes of this review with no strings attached. In accordance with my editorial policy , I tasted through this three times before giving it a score. Company on Label:  Blended and bottled by Echo Spirits Distilling Company, Columbus, Ohio Whiskey Type:  A blend of bourbon whiskeys Mash Bill Percentages:  60% corn, 36% rye, 4% malted barley distilled at Bardstown Bourbon Company Proof:  113° Age:  Two barrels each aged 5 years and 8 months were utilized for this blend, and one barrel was double oaked for another 1 year and 1 month MSRP:  $59.99 Further identification:  The February 2025 batch blended two barrels, both from the same mash bill from Bardstown Bourbon Co, 58% of which consisted of a double oaked barrel, and 42% from an untampered with barrel; it yielded 357 bottles Nose:  On first lifting the glass to my nose I find oodles of chocolate presenting level and creamy. It's relatively simple from here, but the soft and fluffy feel in the nose is ultra-comfortable to inhale deeply on. Thoughts of a warm fire come to mind as a soft flame flickers on a warming marshmallow. Coming back after a few sips builds out a good bit of linen and nylon that reminds me of a nice hiking pack, loaded to the brim with camping gear. The empty glass smells of metal barrel rings and fresh wood construction. Palate:  As I take my first sip, I'm surprised by a potent delivery of peanut brittle across the tongue, reminiscent of some profiles you might find out of Jim Beam distillate. Another sip after a long rest amplifies vanilla bean and heavy cream which is vaguely impressive. Sipping late in the glass confirms the simplicity that the nose suggested, but I find the most clear M&M flavor that also confirms this project was titled correctly. It's a sweet sipping bourbon without being cloying, but the whiskey consistency is a touch thin for my preference. My last sip carries a bit of underlying fruit that wasn't apparent before, without ever materializing into something that can be directly identified. TL;DR: Simple, straightforward, flavorful bourbon that drinks well below proof Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) This is a great bottle, not because the whiskey inside is some exceptional masterpiece (which, I know, I always yearn for), but because it offers a really distinct flavor profile at an affordable cost. For just 60 bucks, I'd be pleasantly surprised with the whiskey within, blended from Bardstown Bourbon Co stocks. This feels like one of the better bottles that you could stuff in your pack for a hiking trip to have a nice, flavorful sip at the end of your journey. While I probably won't be seeking out a bottle myself, I'm grateful to have discovered Echo Spirits out of Columbus, Ohio, and I look forward to seeing what their own still is capable of in the future. Looking for barware? Check this out. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

If you look on the inside of your bottle of 2024 William Larue Weller, you will notice the vintage portrait of a fine Kentucky gentleman. That's William Larue Weller himself, the man who inspired the bourbon namesake you still see today. The story is much richer than just what is told through this blend of 12-14 year wheated bourbon from Buffalo Trace, though, and we can turn to wonderful resources like Whiskey University to achieve a deeper understanding of the Kentucky legend who invented a whole new category of bourbon. Hidden portrait of William Larue Weller Often credited with being the first to use wheat in place of rye in his bourbon mash bill, William Larue Weller's story is deeper and more reverent than a simple marketing slogan such as " Honest whiskey at an honest price." This was the message that William, now a veteran of the Mexican War by this time, used in his first whiskey business venture he endeavored on with his brother Charles. Located on 8th Street between Jefferson and Liberty , William Larue Weller & Brother would later become W.L. Weller & Sons as William built a family with his wife, Sarah B. Pence. The Wellers would purchase whiskey on the open market and even contracted large lots from distilleries like the Stitzel Brothers in Louisville and the Old Joe Distillery in Anderson County. You may recognize some of the brands they put out still today because of the reputation these whiskeys carried for quality. Preserved bottles of Mammoth Cave and Cabin Still are still highly sought after by collectors, drinkers, and afficionados far and wide. They were expert marketers and advertisers but ultimately built their reputation on quality. One of the more notable moments in William's business history was employing the 19 year old Julian "Pappy" Van Winkle as a salesman. With some sage advice from a long career in the whiskey world, William slowly tapered off his involvement in the business, leaving his two sons George and William Junior as partners in his stead. With John and Lee Weller also employed by the business, and Julian Van Winkle in loyal service of their vested interests, William retired in 1896. His retirement was fairly short lived, when he ultimately died in 1899 as a result of heart complications related to an asthma condition. He is buried in Louisville's Cave Hill Cemetery, the final resting place of many of Kentucky's famous whiskey barons that built the state into the bourbon capital of the world. Today, Buffalo Trace honors this rich history by keeping William Larue Weller as their namesake for their once-a-year Buffalo Trace Antique Collection. Their other wheated bourbon offerings that are available throughout the year include: Weller Special Reserve, Weller Antique 107, Weller Full Proof, Weller 12 Year, Weller C.Y.P.B. and Weller Single Barrel. Ready to find out if the 2024 William Larue Weller release is worth hunting for? Let's dive in for a full review! Company on Label:  Buffalo Trace Distillery, Frankfort, KY Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed wheated mash bill Proof:  125.8° Age:  12 years and 6 months (a blend of 12-14 year old barrels) MSRP:  $150 Further identification:  The 2024 release of William Larue Weller is detailed in their yearly release letter: Nose:  Upon first lifting the glass to my nose, I find the rich, old, funky barrel proof whiskey that we've come to know and love from Buffalo Trace. It leads with molasses, prune juice, coffee cake, and heavy leather aromas that tantalize and excite. Black tea tones proliferate after a long rest. As deep inhales continue to plunder the depths of the whiskey, I'm reminded of some fantastic allspice dram cocktails I've had the pleasure of tasting. Overall, this leans in on the darker wood influence tones: think molasses, maple syrup, brown sugar, and tons of leather. Black pepper and flashes of cherry cordial build up a powerful foundation for this pour. Returning to the nose after a few sips reveals a touch of ground wheat, stonework laced with climbing vines, and oodles of caramel. I'm continuously surprised by potent new complexities like vanilla extract and slivered almonds as I sit patiently with my pour. Late in the glass, I find a kiss of burrata amongst the continuous wood and fruit tones. The empty glass smells of well-made Kentucky bourbon, which I assure you, is resolute praise. Palate:  On first sip, I'm immediately impressed by a fruit-forward, viscous mouth coating that instantly has me salivating. Cherry cordial dominates up front before eggnog pie and gingersnaps plaster in a sugary sweet dessert vibe. Another quick sip reveals some hefty but balanced age as earthy clay tones, brown sugar, and bountiful level oak bounce around the mouth. The feeling is that of thick, rich quality, reminiscent of a bygone era of traditionally lower barrel entry proofs. As I continue to work through the glass, a lovely evolution occurs as the profile transitions from the dark wood tones and the sugary bits to a delicate and bright floral scene. I love this kind of experience. I find myself walking through a greenhouse full of potted plants. I'm slowly nibbling on a scone as I bask in the warm sunlight filtering through fronds and foliage. The linger is incredibly long here, delivering fruit in spades. I find strawberry to be in the greatest abundance, as raspberry and pear follow close behind. My last taste is solidly satisfying, as the rest of this glass was, as strawberry parfait tones slowly ooze across my taste buds in the patient, delicate, and prolonged finish. TL;DR: A solidly delicious Kentucky straight bourbon that edges out most of the proximal releases Rating:  4/5 ( Really good. I want one of these on my shelf. ) This is the kind of whiskey you pull out for your friends when they come to visit you. It excites the palate and transports the patient observer right to the middle of a Kentucky rick house. Is this profile unmatchable, or the pinnacle of whiskey royalty? No, and I'm not sure it was trying to be when you look at how good this year's George T. Stagg release was. The wheated mash bill feels a bit washed out in all the barrel influence from this 12-14 year old barrel blend. I wish the spec sheet was a little more transparent personally, but it's a small qualm for a delicious bourbon despite how unreasonably hard it is to get for most people. If you're one of the small subset of folks with a bottle in hand, I hope this review has convinced you to open and enjoy it! Buy William Larue Weller here. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

There are four batches of Stagg Junior that were released for 2024. I thought it was a joke, a meme, or possibly even a scam when I first saw the "24D" label show up on the internet. After careful diligence, I discovered it was actually legit. Will we see 5 batches in 2025? I hope not. As the resident Stagg man , I'd have my hands (and my palate) quite full with such an endeavor. Invariably, with change comes questions. Does 4 batches mean there will be significantly higher distribution? Can Buffalo Trace fans actually expect to find this one on the shelf now? Will the team be able to uphold the same level of quality they have achieved with previous batches back when the cadence was two per year? Questions like these certainly deserve answers, and sometimes you just have to taste to seek them out. That's what I've done for you, my dear reader, so let's dive in! Company on Label:  Buffalo Trace Distillery Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed Buffalo Trace mash bill #1 (high corn, low rye, malted barley) Proof:  127.4° Age:  NAS (rumored to be around ~8 years old) MSRP:  $70 Further identification:  The fourth surprise release of Stagg Jr for the 2024 calendar year is batch 24D Nose:  Upon first lifting the glass to my nose, I find a dry candy sweetness, something like sneaking a box of Mike and Ike into a movie theater. Another inhale offers that same profile of sugary sweetness with a slight addition of dried pear and a bit of apple skin. It's bright, eye-watering, and unbearably proofy in the nose as deep inhales lean into an odd lemon Pledge smell, transporting me to a recently cleaned bathroom. This is an odd one already... Further inhales produce a nice brown sugar aroma that pairs nicely with the smell of a warm cinnamon raisin bagel slathered with butter. Further deep dives smell like the warm air above a heavily chlorinated indoor pool—reminding me of an old YMCA I used to go to as a kid, a place I hadn't thought about in quite some time. After a few sips, there is a really distinct cinnamon characteristic that borders on the potency of an amburana finish. Late in the glass is funky, like good old bourbon from deep in the rick house tends to be, but I can't quite say I'm too thrilled with the overall nosing experience. The empty glass smells like sweet tarts and a warm baked cherry pie. Palate:  My first sip is potent, landing something like a big plate of Mexican food: refried beans, rice, and chicken taquitos come across surprisingly savory. Another sip is more classically bourbon: vanilla hits the tongue first before spreading into cinnamon and nutmeg tones. Everything about this is surprisingly light in flavor, yet potent on the ethanol, which is contradictory to the quality of great old Stagg Junior batches I am used to. Normally these are massive on the flavor knob and quite easy to pick apart for notes, but this glass is being quite shy. Later in the experience, I find a simple cherry note that feels obvious to mention but is really the only reportable impression I can find. The linger is quite smoldering at times, as classic flavors you can find in just about any Kentucky straight bourbon tumble across the tongue. Your vanilla, cherry, and caramel tones are here in descending order of intensity. My last sip offers clove, cinnamon, and brown sugar. The glass finishes with a sticky tingle in the gums of simple syrup, mint, and cherry hots. TL;DR: Another quotidian, mid-tier release that fails to live up to past successes Rating:  3/5 ( Middle of the road whiskey. An average showing. ) This is another quite drinkable release from Buffalo Trace, but the light color and light flavor have me wondering what is going on in the quality control department. There's really nothing impressive about it; no eyebrows raised, no darting glances to confirm the reality of the present sipping situation, just an okay bourbon in my glass. I always review neat pours of whiskey out of a glencairn glass, but I'm always interested to see new innovations for cocktails and beyond as well. I'm curious to hear, what are some of your favorite whiskey glasses to drink out of? WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Let's talk whiskey! If you're thinking, "of course, that's why I'm here," then bravo to you for your time and intentions. Yes, whiskey is what is discussed here, and sometimes I let my excited self run off on the sentences that I type. Passion, people. That's what keeps us grounded and alive. Like gravity pulling the moon to the earth and the earth to the moon, we humans need passion (and gravity, so perhaps gravity is passion). But I'm no astronomer. I'm a writer who will reign in her innate draw toward metaphors. Today, my dear reader, I'm exploring one of the many facets of whiskey and focusing on brands that are pouring passion into what they do without necessarily distilling what we drink. In other words, we're exploring sourced whiskey! New England Barrel Company  is a non-distiller producer (NDP) that has shone bright, like the stars in our night sky (you saw it coming), since it was founded in 2020. James Saunders, founder and CEO, has taken his company from bottling single barrels to offering blended small batch and cask strength options to opening a tasting room in Reading, Massachusetts, where you can taste and purchase the small batch and cask strength blends. But wait, there's more! For a hands-on experience, Nick , my fellow Amongst The Whiskey writer, offered his experience on the one-of-a-kind fill-your-own bottle program launched in 2025, something you should definitely put on your bucket list if you find yourself in New England. It's certainly on mine. As the landscape of whiskey continues to grow with brands and distilleries looking to optimize their stock and market in an enticing way to the oversaturated consumers, it's necessary to take control of what we, as whiskey enthusiasts and appreciators, put in our glass. Quality goes well beyond what is stated on a label or price on the barcode, for we all know to never judge a book by its cover. New England Barrel Company has its heart in the right place, with values grounded in transparency and honesty, which I explored further in my first experience with this brand . For now, let's dive into the heart of New England Barrel Company and give two of its four core offerings a try: the small batch bourbon and rye. Oh, also, for those who are detail-oriented, like me, the labels between the bourbon and rye do not differ much, so pay attention to the color of the roofs on the lighthouses and the font color of the proof (red for bourbon, green for rye), and, of course, the word bourbon or rye after small batch at the bottom. Okay. Onward! New England Barrel Company Small Batch Bourbon Company on Label:  New England Barrel Company Whiskey Type:  Straight bourbon whiskey Mash Bill Percentages: A blend of two mash bills: 75% corn, 21% rye, and 10% barley plus 63% corn, 27% rye, and 10% barley Proof:  100 ° Age:  3 years MSRP: $36.99 (2025) Further Identification:  From conversations with the founder, James, he informed me this batch is partially sourced from Green River Distilling, formerly the OZ Tyler Distillery out of Owensboro, KY Tasting notes Nose:  What you expect from bourbon right out of the glass. Vanilla and caramel forward,, a kiss of cherry cordial syrup and a hint of cracked black pepper. These aromas have good volume, with deep inhales that produce richer vanilla tones, soft oak spices, and a touch of green tea. I find myself leaning back with a faint smile on my lips. As I sit with my glass, the aromas evolve into a deeper version of themselves. They are well-balanced and very lovely to share my time with. Speaking of time, it's time to sip! Returning to the glass after a few tastes has focused in on the aromas. The vanilla, caramel, and sweet cherry notes I found initially seem to have filled into the very edges of their capacity. It's well balanced, even as the liquid grows low. Creamy cr è me brûlée pops up with a few late-in-the-glass swirls; I also find a gentle whiff of molasses for a curtain call of aromas that totally makes sense. The empty glass smells of hot chocolate, graham crackers, and orange peels. Palate:  Hello, vanilla hard candies; you are sweet on my tongue with a silky caramel creaminess I will never turn down. Like the nose, the palate is classic, with a lovely sprinkling of cinnamon mid-palate, integrating well with the previous flavors. It's a sip that could be Times New Roman if it were a font, sturdy and dependable; there are no frills here, but a solid go-to daily sipper. The finish is medium in length, sticks to your gums, and offers the most barrel influence on the palate, reminding me of the wooden floorboards of a porch during a winter thaw. Additional sips validate the balance in this bottle. Caramel, vanilla, and cinnamon mingle at a family party; they know each other well. No weirdness, just familiarity. As the liquid grows low, unique characteristics amplify, a bit drying on the tongue but distinctly earthy with a kiss of vanilla chamomile tea. TL;DR: a sit back and relax kind of bourbon, this is an old soul sip New England Barrel Company Small Batch Rye Company on Label:  New England Barrel Company Whiskey Type: Straight rye whiskey Mash Bill Percentages: 95% rye, 5% malted barley Proof:  100 ° Age:  3 years MSRP: $36.99 (2025) Further Identification:  This batch of rye whiskey is entirely sourced from MGP Tasting notes Nose:  As I lift the glass to my nose, I am met with what I expect from a rye, lemon, young pine trees, and baking spices. There's a warmness to this nose, like baking lemon drop cookies. A hint of bubble gum can be found, too. It's sweet forward with deeper inhales, reminding me of multi-color sprinkles tumbling out of their plastic tube. With a few swirls, the earthiness I adore on rye reveals more of itself: pine needles, clove, ginger, and a kiss of ground mustard all mark themselves as present as I move in for a sip. Returning to the glass, I find freshly baked dark rye bread, a steamy cup of chai latte, and a more pronounced bubble gum note. The empty glencairn smells of dried roses and the slightest puff of smoke from the hearth of a barbeque restaurant. Palate:  Oh, so creamy! I find lemon buttercream frosting, shimmering baking spices, buttery pie crust, and lightly toasted meringue. There's a kiss of savoriness, too, reminding me of dipping a torn-off piece of Bavarian pretzel into a side of ground mustard. The flavors aren't super in your face, not a powerhouse of spice one may be wary of with ryes, this is creamy and gentle. With additional sips, the flavors turn more herbal, mint tea specifically, and the finish leans into the bubble gum note I found on the nose, with a ginger and clove linger. I'm impressed with the mouthfeel; from beginning to end, my tongue remains coated in a creaminess that can be hard to find on a 100 proof whiskey. TL;DR: well-balanced flavors will keep your attention with this classic rye profile I think it's safe to say these two offerings from New England Barrel Company are all about achieving the classic flavor profiles found in bourbon and rye. With a reasonable price point that won't break the bank, these blends are here to prove age is just a number and quality doesn't equal exorbitant prices. If you've been hunting for whiskey that tastes great and keeps a few bucks in your wallet, keep an eye out for this brand!   WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

While the Boann Distillery isn't new—they opened up in 2019—their first self-produced and well-aged Irish whiskeys are new as of late 2024. I recently had the pleasure of sitting down with Gary Ring , distiller for Boann Distillery in Drogheda, Ireland, though his title in Irish might read ollamh , or master of his trade. He's one of 9 distillers ( and a distillery dog ) that make up the driving force behind the 3 copper pot stills designed and manufactured by Green Engineering in collaboration with the University of Siena in Italy. Gary and the team at Boann are crazy about their pot stills, leaning in on the nanotechnology surface coating that lines their necks and lyne arms. While also a pretty epic buzzword to throw around in their whiskey marketing, there does seem to be some science behind it. They claim up to 6 times more surface area in these critical copper interfaces, components that are there to catch sulfur compounds like mercaptans and precursors of ethyl carbamate that can spoil the final flavor of new make. "This essentially creates copper covered abrasions which create nanoscopic mounds and divots in place of the smooth finished copper. This increases the area that the alcohol vapour must cover, six-fold. Creating an environment where distilled spirit has a much greater ability to react and interact with the copper and remove any of its impurities, ultimately creating a more pristine spirit." In addition to that coating, there is also intentional innovation around the cooling jackets used on the still, encouraging better reflux behaviors. Couple this with a mash conversion vessel that tightly controls the enzymatic breakdown of sugars at varying temperatures and a quick cooling at the condenser step and you've got a base distillate this is wholly unique to Boann Distillery. The result of all this extra effort? A 2021 world's best new make award. From there, they carefully choose wood that isn't going to mess up an already great spirit. While a supermajority of the oak comes from used bourbon barrels handed down from the likes of Jack Daniel's and Old Forester, they also have a massive repertoire of interesting oak at their disposal. On top of used charred white oak, Gary mentioned barrels and butts like rum, NEOC, moscatel, marsala, fino, madeira, port, and sherry. Even one step further, he dropped non-oak varieties like juniper, chestnut, cherry, and mulberry. With enough variables to make any engineer's head spin, the mission never changes: don't overcomplicate the process and don't ruin a great copper pot distilled whiskey. The story of copper and distillation is a rich and magnificent history, one I'd be remiss not to recommend further education on. If you're keen to dive even deeper than I go on AmongstTheWhiskey.com , Gary recommended Fionnán O'Connor's A Glass Apart for further reading. I was able to turn up a copy myself. Building upon the brand's previous successes with "The Whistler" trilogy, and now 5+ years on in their journey to their own pot still perfection, Boann is ready to take the next step into the diversifying landscape of Irish whiskey. Gone are the days of Midleton and Bushmills being the only shops in town, but producing exceptional whiskey takes a special kind of patience. We're finally seeing a delightful resurgence into the kind of distillery diversity that Ireland once had in the 1800s. We're now living through what will likely be called a blessed era for whiskey enthusiasts, as the Irish whiskey landscape begins to blossom once again, sprung forth from vibrant sources like the River Boyne. Has all this nerdy talk and pot still poetry left you thirsting in wonder about what Boann's whiskey tastes like? Let's dive into the three samples I have for a deeper examination of the quality within, from my preferred review setting, cozy at home on a snowy New England evening. Boann Single Pot Still Irish Whiskey Madeira Cask Company on Label:  Distilled by Boann Distillery, Lagavooren, Co. Meath, Ireland Whiskey Type:  Single pot still Irish whiskey Mash Bill Percentages:  55% unmalted (raw) barley, 40% malted barley, 3% oats, and 2% rye Proof:  94° (47% ABV) Age:  NAS MSRP:   $59 (2025) Tasting notes Nose:  This whiskey is waxy up front with some distinct character. Apricot and pear dominate the early glass, which is vibrant, bright, and light. It gives off an exuberant liveliness, not a knock on youth, but an excitement for it. It's the creative and inquisitive mind at work that leads me towards notes of apple cider doughnuts and a kiss of bananas foster. It doesn't have that instant-classic sugar cookie tone one might expect out of Midleton Irish, and that's alright, because this is supposed to stand on its own. The Madeira cask seems to have imparted little evidence of its own character, leaving the base Boann spirit on full display, something I thoroughly appreciate in this lineup. As the glass continues to develop with time, some enjoyable farm tones begin to crop up: hay from the barn, old tree bark left sitting against fertile soil, and a feeling of spring on the horizon. The empty glass has lovely umami tones like mushrooms and caramelized onions that transport me to a warm hearth with a big kettle of stew on for a low and slow all-day cook. Palate:  On first taste, this is a creamy treat—evidence of its makeup as an oily single pot still whiskey. The mouth coating is satisfyingly thick despite the thinness of the legs I observed in the glass. Sipping through, it's a surprisingly savory whiskey, something that I think the Marsala cask may play into a bit more later on in this tasting. I find a bit of brined ham, sourdough bread, and a thick smear of raspberry jam. Just a touch of a wood fire burning in a hearth warms the mind as a comfortable homecooked meal presents itself within the whiskey. Sipping late in the glass shows a lovely development, a subtle shift in character that exudes elegance and complexity—the kind of whiskey you can sit with for a few hours. Stewed plum, apricot jelly, and a kiss of nutmeg round out a wonderful sip. The finish is medium and undulating with traces of fig, buttered dinner rolls, and a touch of salinity. TL;DR: This may be my favorite of Boann's whiskeys, as the quality base distillate is on full display Boann Single Pot Still Irish Whiskey Marsala Cask Company on Label:  Distilled by Boann Distillery, Lagavooren, Co. Meath, Ireland Whiskey Type:  Single pot still Irish whiskey Mash Bill Percentages:  55% unmalted (raw) barley, 40% malted barley, 3% oats, and 2% rye Proof:  94° (47% ABV) Age:  NAS MSRP:   $59 (2025) Tasting notes Nose:  On first lifting the glass, I find a rather plain, salty wave of aroma meeting my nose. It presents like stonework, earthy and esoteric. It's like camping, simple and full of unecessary struggle. The nose imparts a feeling, however, and that feeling is crystalline clear as a string of pearls satiates the eyes when the other senses lack awareness. No matter how I dig and dig here, the glass falls catatonic at every step of the way. The empty glass smells of winter wind. Palate:  On the tongue, I find much more vibrancy and contrast than the nose let on. This is uber umami, with pervasive mushroom tones, prosciutto, and sticky raisin coating the tongue in cast iron oddities. Subsequent sips regale me with tales of sailing the high seas as subtle sea salt tickles the taste buds. With this expression, the finishing cask is much more prevalent, though for my personal tastes, I think this is a slight detriment, as the Marsala cask is imprinting more of those tamarind and brown sugar notes that feel a bit forced and disjointed from the base whiskey. While fine enough sipping, I find myself reaching for water as this one leaves a squeeze of lime in a cocktail that didn't call for it. On my last taste, I find sawdust and tobacco, again a bit at odds with the overall profile, lacking the cohesiveness of a great whiskey. The finish is medium with a slow descent into salty madness. TL;DR: This one falls a bit flat for me personally, as I find myself yearning to move on Boann Single Pot Still Irish Whiskey P.X. Cask Company on Label:  Distilled by Boann Distillery, Lagavooren, Co. Meath, Ireland Whiskey Type:  Single pot still Irish whiskey Mash Bill Percentages:  55% unmalted (raw) barley, 40% malted barley, 3% oats, and 2% rye Proof:  94° (47% ABV) Age:  NAS MSRP:   $59  (2025) Tasting notes Nose:  Ah, that liquid dessert. This immediately feels like old-school sherry, as notes of honey, saccharine tangerine, and leather immediately boast an age statement that this whiskey alone could not support. It's oily in the nose with sticky dates getting caught in the mind. Late in the glass, aromas of chocolate, raspberry, and red velvet cake come together in perfect harmony. The empty glass smells of dates (first dates to be specific) and honey butter. The empty glass smells of chocolate mousse, salted caramel, and bread pudding. Palate:  At first taste, the nose quality is completely confirmed as plum, fig, raisin, and thick honey. The mouth coating is divine here, boasting the same consistency as a jar of great local honey. Surprise tickles of white pepper dance in the linger. Subsequent sips tell such a sweet story, one that harkens back to one of my go to arguments that using sherry casks is like whiskey cheat codes. It's so sweet it shocks the gums, as hints of bubblegum and tarragon round out a potent sip. My last taste exudes consistency as plum, raisin, and honey roll across the tongue. The glass finishes sticky sweet, like a savored piece of baklava. TL;DR: While this is a simpler whiskey than the madeira cask, it's still utterly delicious The future looks bright for Irish whiskey. With distillers paying careful attention to the old ways while also leaning in on the latest technical innovations, we're on the precipice of reentering into an era of quality over quantity. Ultimately it's single pot still Irish whiskey producers like Boann that will galvanize this mindset—hopefully in copper. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Founded by Nora Ganley-Roper and Adam Polonski in 2020, Lost Lantern is one of America's earliest proper independent bottlers. As whiskey nerds themselves with a keen eye towards transparency, they're uniquely positioned to resonate with the latest class of whiskey nerds—those of us who have lived and sipped through the latest whiskey boom cycle with intention and purpose. We're a unique bunch that are here to stick around through thick and thin despite shifting tides in global whiskey demand. I obviously count myself amongst the ranks of such nerds. For better or for worse, gone is the era of the big 10 goliath distilleries ruling over the whiskey industry. Whiskey enthusiasts have more options than ever before to explore whiskey that is potentially being produced right in their backyard. An unfortunately commonplace notion in the uneducated masses, those on the fringes of whiskey fandom, is that bourbon has to be made in Kentucky. The front label of this bottling from Lost Lantern obviously immediately disproves this misguided conversational platitude. So, what attention or care should we give to a little distillery that you've probably never heard about in Ohio? Are they capable of making better bourbon than the old shelf staple Jim Beam, clogging up shelf space with countless new SKUs containing all the same whiskey? You'll find my definitive answer to that question in the review that follows, but for now, let's let the dynamic duo from Lost Lantern tell their half of the story: Lost Lantern hand-selected this cask from Tom’s Foolery in Chagrin Falls, Ohio. The family-owned distillery uses traditional, labor-intensive methods, including wooden fermenters and pot still distillation, to make whiskey the way it used to be made. Their whiskies embody the cold, snowy climate of Ohio’s snowbelt. Aged for 10 years in a 53-gallon barrel, this straight bourbon whiskey was made from 63% corn from their family farm, 10% winter rye, and 27% malted barley. It has notes of maple-drizzled cornbread, French vanilla, and warming oak spice on the nose, with hints of maple candies, chocolate syrup, and fresh-cut hay on the palate. Like a warm autumn day in a glass. Tom’s Foolery is a small distillery, but it’s one of the few that has always planned on aging its whiskey for a longer period of time. They have released several single barrels on their own that are 10+ years old, and every single Tom’s Foolery release Lost Lantern has done has been the oldest single cask of that style of whiskey we’ve ever released (at least up until the launch of this Collection). This cask, our first-ever 10-year-old bourbon, is no exception. What we're seeing in the modern era of whiskey making is an incredible return to regionalization, a move that should be welcomed and celebrated by whiskey enthusiasts everywhere. Before prohibition, this type of thing was commonplace. Find a pre-prohibition distilled bottle of whiskey on auction today and you'll often see distillery labels from the likes of Ohio , Pennsylvania, Maryland, and beyond. Regional styles had unique tastes. We're getting the same celebrated variation in whiskey today, and for that, I am grateful. Brands like Lost Lantern are helping to spread this message. Despite this exciting development, another unfortunate truth is that the modern whiskey industry is now in demand decline. These shifting winds mean that we don't have the luxury of waiting around to find out if the little guys are capable of producing great whiskey. Now is the time to seek out the best distilleries across the United States and vote with your wallet, a mission that I seem to share with Adam and Nora from Lost Lantern. When you find one of these great distilleries, tell your friends. Buy them a bottle too. The likes of Jim Beam will likely always exist given their volume plays toward less-discerning palates. I'm not knocking you, dear Beam-loving reader, if that's a proper description for you —I celebrate anyone who has a go to whiskey that they enjoy that is inexpensive and regularly available. For those of us who are seeking a deeper understanding of the broader whiskey landscape, however, I urge you to resist to go out and buy the goliath distiller's limited time offering, or the shiny new bottle that all the influencers are being sent. Skip that bottle of Booker's and shop local instead. Celebrating this noble mission should be much more commonplace than it is. At the end of the day, quality needs to be paramount, and it seems that Lost Lantern is going about their barrel selection process with this simple shortlisting methodology in mind. Let's taste through the fruits of their labor and learn a little something about a unique Ohio whiskey distillery at the same time. Company on Label:  Distilled by Tom's Foolery, Chagrin Falls, OH (selected and bottled by Lost Lantern Spirits, Vergennes, VT) Whiskey Type:  Ohio straight bourbon whiskey Mash Bill Percentages:  63% corn, 10% winter rye, and 27% malted barley Proof:  119.4° Age:  10 years MSRP:  $150 Further identification:  This is 2024 single cask #17 , matured in a 53 gallon ISC cooper's select char 4 barrel which yielded 82 bottles after maturation; bottled at cask strength, with no chill filtration, and no color added, it was first available in late 2024 for select CA and MA retail markets, the latter of which is where I scored my bottle thanks to Burlington Wine & Spirits Nose:  Browned butter and chocolate mousse lead the way on first introductions which immediately capture my attention. A thick, oily feeling in the air is suggestive of a creamy delight ahead; aromas of chocolate layering over rich, buttery toffee are warming, comfortable, and enticing. After a long rest, maple pecan pie and whipped cream notes can be found with relative ease on this powerhouse of whiskey elegance. The age is truly prominent here, reminding me of some of the aromas of 2020 George T. Stagg: funky oak, leather, linen, and dark walnut are complex and thoroughly enjoyable. My goodness, this just gets better with time, a reward for the rare patient observer. Maple sugar and resinous wood aromas are perfectly integrated from fermentation all the way to my glass. After a few sips, the pour remains nearly perfect, with no sharp edges to be found and copious volume remaining readily available behind the maple and cream tones. The empty glass offers black forest cake, pistachio, and a lingering feeling that typically comes along with a warm summer day. Palate:  My first taste is thick, oily, resinous, and silky in the mouth, offering crème fraîche and maple candy. The linger is undulating and long with buttered walnut bread and candied pecan. Another sip spreads funky pot still oils all across the tongue alongside cinnamon streusel coffee cake and Pirouline chocolate wafers. The flavor knob, I discover, is capable of being turned up to 11 by my third sip, as vanilla bean ice cream and churro flavors continue to impress. While the nose does present a bit more complexity than the palate, I can't say I'm disappointed in the least with this pour. The slight grain funk remaining in the flavor profile is evidence of its originality, an ode to the Ohio terroir. My last taste late in the glass is the creamiest of all sips, with an undercurrent of dried boysenberries, before chocolate raspberry cake shows up on the long linger. TL;DR: Oily, rich pot still greatness is exuded from every corner of this glass Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) This is a perfect example of what careful pot distillation is capable of. Unhurried and beaming with character, Tom's Foolery has produced a truly lovely bourbon here. Kudos to all involved! WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

What started as a father's post-retirement dream and a son's desire to spend more time with his dad transformed into a year of purposeful planning and the eventual birth of Still Austin Whiskey. Cleveland and his son Chris spent an entire year studying the feasibility of starting a distillery in Austin, which consisted of traveling together, visiting distilleries, and gaining a solid understanding of the market. What I find most interesting (and endearing) about Still Austin's origin story is the way in which whiskey brought the father-son duo together, as only whiskey can, which is highlighted on their website : Prior to this "study" the father-son duo rarely talked with one another but they soon found themselves talking every day. And not just talking about business. After a few whiskeys they were talking about everything—even feelings! As Chris says, "it was the best thing to ever happen to me and my dad. As an added bonus to the duo's year-long study, in 2013, Texas state laws changed, making it easier to open a craft distillery. For both Cleveland and Chris, all signs were pointing toward opening a craft distillery in Texas. With a grain-to-glass philosophy, the duo assembled a team of local farmers, whiskey experts , and local artists to bring Cleveland's vision to life. In an effort to highlight the originality and artistry of making grain-to-glass spirits, Still Austin brought on local artist Marc Burkhardt to commission original hand-painted artwork for their flagship bottle labels. I guarantee it's impossible to separate Still Austin from the beautiful artwork on their labels, as much as it is to remove the word "weird" when mentioning the city of Austin. Today, Still Austin is a multi-award-winning  distillery contributing to Austin's vibrant music community by blending spirits with local culture. And they are thriving! Pictured above and the bottle up for review is one of Still Austin's flagship offerings. Affectionately referred to as a "more metal version of our beloved straight bourbon" on their website, this cask strength bourbon has become quite popular since its release in 2020, thanks in part to a wider distribution and expert palates on the distilling team: Head Distiller John Schrepel, Master Blender Nancy Fraley and Master Distiller Mike Delevante. I was absolutely thrilled when Still Austin hit my local shelves in 2023, and I am honored to feature them on your favorite independent whiskey review site. Company on Label:  Still Austin Whiskey Co. Whiskey Type: Bourbon whiskey Mash Bill Percentages: 70% white corn, 25% rye, 5% malted barley Proof:  116 ° Age:  at least 2 years Further identification:  This bottle was bought in 2023 and is available for an MSRP of $60.00 Nose:  Citrus bounds out of the glass as I lift it to my nose, a mix of blood orange and tangerines followed by a healthy dose of oak spice, notably cinnamon and nutmeg. There's a distinct creaminess here, too, like a dollop of whipped cream melting over a warmed blondie with roasted pistachio and a drizzle of honey. The slightest whiff of oiled leather reveals itself with a deep inhale, which is crazy given the age statement on this bourbon. It's time for a sip. Returning to the glass after a few tastes, I find fresh-out-of-the-oven cinnamon rolls, but not the kind Grandma makes; these are the bougie specialty kind I'm not sure actually exist but likely do in some farm-to-table craft restaurant. The ethanol on the nose does become more pronounced as the liquid diminishes in my glass. Much of the earlier rich aromas seem to have been swallowed up at the very end here. The empty glass smells like chocolate chip cookie dough and honey chamomile tea. Palate:  Hello, orange creamsicle. If I ever envisioned enjoying this nostalgic ice cream treat during Christmas (honestly, I never have), this is it. There is so much warmth and rye spice on my tongue, like a well-lived fire warming a drafty room in a brick-lined fireplace. A bigger sip and swish usher in vanilla bean, brown sugar, and a slice of pecan crumble cake. The finish is spiced forward, cinnamon and nutmeg, with a slight savory vinegar note. Like walking through a farmer's market, each flavor has its own dedicated space, but the collective whole makes total sense. Additional sips bring flambéed peaches with orange zest, brown sugar, and a hint of vanilla with a mouth-coating and gum-tingling feel. As the last sip hits my lips, the balance from start to finish and from sweet to spicy remains. This is a warm hug from the grand state of Texas. TL;DR: a flavorful, well-balanced Texas whiskey that will fool you into thinking it's older than its age Rating:  4/5 ( Really good. I want one of these on my shelf. ) The color and flavor of this two year old whiskey have left a long-lasting impression on me since trying it in 2022. There's also a distinct flavor woven throughout; I can blind most of Still Austin's expressions and identify them in a lineup (not a humble brag but a statement of reoccurrence) which speaks to a master blender with a razor-sharp palate. This cask strength bourbon is why I continue to keep an eye on Still Austin. There's magic happening there, and the Still Austin team is harnessing it like true magicians. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

With Irish whiskey prices seemingly ever-increasing over the last year, it's harder than ever to find a good deal on a great bottle. I see the dismay in Reddit threads , store shelves, and even my website traffic statistics... People are doing their research before splurging on the same bottles of whiskey that are now showing up on shelves at more than double their old prices. So what gives? I've heard tired excuses of glass shortages, fingers pointed toward the frenzy happening in the bourbon world from 2020 until now, but we'll probably never get a clear answer from the likes of Midleton or their US importer, Pernod Ricard. The simple truth is that they probably just want to make more money, and they think they can at these arbitrarily higher prices for the same, or in some cases worse , products. In any case, I've already ponied up my $250 to find out, so let's dive in to a few tastes of Redbreast 18 year to see if the price hikes have been justified. Company on Label:  Redbreast (Distilled at Midleton Distillery, imported by Pernod Ricard) Whiskey Type:  Single pot still Irish whiskey Mash Bill Percentages:  100% malted and unmalted barley Proof:  92° Age:  18 years MSRP: $249.99 Further identification:  This is a new age statement for the Redbreast lineup, which already features 12, 15, 21, and 27 year shelf expressions; this bottling features maturation in bourbon barrels, oloroso sherry, cream sherry, and ruby port casks, first made available in September of 2024 Nose:  Lifting the glass to my nose lets slip cursory notes of light sugar cookie, granulated sugar, and a touch of ethanol. Further inhales spill forth black pepper and nail polish. A slow undercurrent carries clove and a cornucopia fragrance; orange, fig, pumpkin spice, and myrrh all have a dull impression on the senses. The unmitigated smell of ethanol is the most concerning for what is traditionally a creamy, dreamy profile at this proof and age statement. I'm not impressed with the pre-sip nose in the least. After a taste, a balsam fir woodiness dominates over all else. Woah... suddenly, after a protracted period of time in the glass, things finally decide to come alive. Vanilla bean ice cream and sweet floral tones finally show me the Irish whiskey I know and love. Just as soon as that bright spot showed up, out it went like a snuffed-out candle. Following this, there's a kiss of smoke and a light heather undertone that are 3-minute highlights of the hour I spent with this glass. My empty glencairn smells of petunias and Irish cream. Palate:  As liquid hits lips and passes across the tongue, I find raisin bread, chestnuts, and baked potato skins. Right away I find it to be a bit overly earthy to my taste, and the mouthfeel is distinctly thin and boozy. Another sip and swish is thin and lightly creamy, like a vanilla icing spread too thin over a sugar cookie to be really perceptible and enjoyable. The well-rested glass begins to display slightly tannic qualities as the orange and fig notes that the nose introduced begin to take a stronger hold on the tongue. Late in the glass is relatively drinkable but unremarkable as the traditionally oily, creamy pot still distillate fails to live up to expectations, delivering dry oak from a few too many spent casks. The finishing casks influence really isn't noticeable at all here, with the buzzwords "bourbon," "oloroso," "cream sherry," and "ruby port" landing like browbeating advertisements rather than impressionable incremental improvements. My last sip is nothing unusual relative to the rest of the glass. The finish is medium but continues to flail in unmitigated ethanol and a lack of a strong character. TL;DR: A bland Irish whiskey that is slightly creamy in flashes but downright boring most of the time Rating:  2.5/5 ( Okay whiskey. Nothing special about this pour. ) Wrapping up my final thoughts after 4 individual tastings of this release... I'm a little hurt that I spent my hard-earned dollar on this bottle. I know Redbreast (Midleton) is capable of producing a great, flavorful whiskey, but this is not that. This is a way overpriced shelf-turd from Pernod Ricard, and the fact that this is now sitting on shelves across my home state is evidence of that. This release continues to demonstrate a peculiar trend in the Redbreast portfolio: the middle whiskeys all kind of stink compared to the cap ends. Take the ultra-aged examples: Redbreast 27 year and 30 year Dream Cask expressions are both pinnacle whiskeys. There are hidden gems like the first two years of the PX edition too, but the shelf staple 12 year is a defining character for the brand. The 15 year, 21 year, and now this middling 18 year, however? I'd call them duds in comparison. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

"When you are inspired by some great purpose, some extraordinary project, all your thoughts break their bonds; your mind transcends limitations; your conscious expands in every direction; and you find yourself in a great, new, and wonderful world." —Patanjali As of January 19th, 2025, it's official—American single malt is a defined whiskey category according to the US government! It was a motion set forth by the American Single Malt Whiskey Commission , or the ASMWC for short. We first learned about this watershed moment on December 13th, 2024, when word spread about the favorable ruling from the TTB. You might interject, "But American single malt already existed long before that date!" You wouldn't be wrong about that. Despite single malt being nearly synonymous with Scotch for decades upon decades, there have also been distilleries silently making American single malt since as early as the 1990s. What is new is a collaborative piece of legislation that requires producers using this terminology to follow a specific set of guidelines in order to be considered part of the newly defined category. Cedar Ridge is one of the preeminent proponents of American single malt In order to use American single malt on a whiskey label, producers must follow all of these points: Made from a mash bill of 100% malted barley that was produced in the United States Distilled entirely at one distillery Mashed, fermented, distilled, and matured in the USA Matured in oak casks up to a maximum capacity of 700 liters Distilled to no more than 160 proof, or 80% alcohol by volume Bottled at no less than 80 proof, or 40% alcohol by volume Additive-free, except for caramel coloring, which is required to be disclosed on the label if used While we've already been celebrating this category and those who are producing great whiskey within it, it's worth noting that this legislation is really good for the whiskey industry as a whole. It sheds new light, offers a full lens of transparency, and brings a heightened awareness toward a budding, flavorful, and robust whiskey world of tomorrow. So which of the presently available American single malts are our favorites? Despite having predated the ratified identity, we'll give you the low-down on the hot new grain in America. Let's dive into our top 5 American single malts! Our Top 5 American Single Malts as of 2025: 5: Jack Daniel's Twice Barreled Special Release American Single Malt Simple, light, yet teeming with complexity, this 106.5 proof Tennessee-distilled ASM is a great one to convert your bourbon drinking friends with. Strawberry pie, pink floral tones, rounded walnut, and soft flashes of vanilla fill the nose with delight, while banana bread, buttered pecans, coriander, and creamy lemon cake drizzled with a vanilla glaze will have the tongue singing. Despite being bottled in 2022, this one has withstood the test of time as bigger brands have tried—and failed—to live up to this Oloroso sherry-finished treat. ABV: 53.25% // MSRP: $70 4: Stranahan's 2024 Snowflake Colorado Single Malt Limited Release: Batch 27 / Redcloud Peak This is the whiskey folks camp out for in Colorado... Oodles of floral tones present an infinite bouquet for the nose: lavender, geranium, and mountain heather are the most notable. Expect a big chocolate surprise when you least expect it. On the palate, chocolate ganache, graham cracker, salted oysters, and butter tones present themselves like the best kind of night out. At 94 proof, it's easy to savor this one patiently through those cold winter months for maximal enjoyment. ABV: 47% // MSRP: $119.99 3: Cedar Ridge QuintEssential American Single Malt Special Release: Wine Club First Meeting Now we're really getting into the good stuff. Blueberry muffins with a thick crystalline layer of sugar on top lead the way on this powerhouse American single malt. The wine influence cannot be understated here on the nose, each cask adding a new layer of aroma; amontillado sherry, tokaji, moscatel, and pinot noir all get involved at different times. There's red berries for days and an underlying pizza dough aroma that keeps us coming back for more on this one. The palate adds in fig, plum, pear, and cola tones on this well-integrated whiskey. Grilled pineapple is a surprising flash of complexity before a long linger of peach, bundt cake, and brown sugar round things out. An incredible feat of blending, bottled at just the right proof at 108.1° by Murphy Quint and team. ABV: 59.05% // MSRP: $99 2: Cedar Ridge QuintEssential American Single Malt Special Release: Untitled Cigar Malt Project It's a double whammy! The fact that Cedar Ridge landed two consecutive spots on this list should be telling. The consistent greatness coming out of that distillery—for all whiskey categories—is truly impressive. With an attention-grabbing nose offering plump fig, dark red grape, beachside barbecue, and sea salt breeze aromas, what's not to love? It's creamy, bready, and a little bit whimsical—a true ineffable beauty to inhale. On the palate, velvet and cream lead the way through a sweet swing of sherry influence. Toasted bread, melted butter, creamy fig, and blackberry tart are all complex nuances you'll find sipping through this delightful dram. The finish leaves a strong imprint on the mind, a placeholder in time set for revisitation of this lovely, lovely 114.9 proof whiskey. ABV: 57.45% // MSRP: $99 1: Westward Milestone Edition 2 American Single Malt The crème de la crème of American single malt today. Westward Milestone 2 is expertly crafted by Miles Munroe from a 21-barrel solera blending strategy. Each year, a small fraction of the project is pulled for bottling before the blending experiment continues. It's perhaps the closest proper production scale project to the Amongst the Whiskey infinity barrel project . This is the kind of whiskey you could write a book on, and in some ways, Nick already has . The nose is decadent, layered, and sweet with aromas of warm apple cider, cherry cake donut, sweet rum raisin, sticky black forest cake, and Swedish Glögg. The palate leads with cherry cobbler, brown sugar, mulled wine, fried dough, and stewed apricot flavors that bounce around the mouth like a thrilling ping pong match. The adventure in taste continues with intense clarity as vanilla extract, sugar cookie, lemon frosting, and cinnamon-sprinkled apple pie flavors captivate every tastebud in existence. Bravo. ABV: 48.5% // MSRP: $249.95 Honorable Mentions: Westward American Single Malt Bottled-in-Bond  ($99.95) Redwood Empire Foggy Burl ($99) Westward Single Barrel Selection: Vintner's Cuvee  ($99.95) Avoid These: Clermont Steep ($60) Bulleit Single Malt ($60) Yellowstone ASM ($55) It's a beautiful time to be an American whiskey enthusiast. With a brand new category and a whole new realm of possibility ahead of us, there's no telling where this exciting new development could take us. Ardent producers of the craft have already proven that it's possible to make great whiskey using this recipe, but now it's up to the broader market to decide if it's something that has staying power. After tasting the exceptional spirits listed above, our answer is a resounding yes. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Is it just me, or has the search for the "next best whiskey before something better comes along" culture worn you out, too? As consumers muddle their way through an oversaturated market of rushed releases and mediocre whiskey, I've found independent bottlers to be a saving grace, a breath of fresh air, and a much-needed voice when it comes to discovering new craft distilleries. With the whiskey boom slowly dipping after a herculean presence the last few years, Goliaths like Brown-Forman and Buffalo Trace will undoubtedly be the ones left standing, with nary a scratch on them, other than a few  unfavorable reviews , perhaps. I can't help but wonder, has the next best thing, whatever that means these days, stopped living up to the chase? I believe it has, to a certain extent, which is why it is more important than ever to lift and praise those whiskey producers honoring the process of patiently crafted whiskey. Without a consumer's commitment to the craft of well-made whiskey, the old ways of making whiskey may cease to exist. Luckily, there are still plenty of craft distilleries around pumping out whiskey for us to try. I urge you to continue to pour from a bottle of craft whiskey as much as you can, as I have for this review. Blackfork Farms is a 6th generation farm located in Brandt, South Dakota. With locally grown grains, a double pot distilled process, and barrels made from three-year-air-dried staves, they stand by their motto: "premium grain, premium stills, premium barrels." Their technical approach and use of heirloom smoked corn sets them apart from the crafty crowd. Also, their rye mash bill is the same one George Washington used, which is pretty darn neat in my book and perhaps a future review one day soon. For this review, I had the pleasure of exploring a single barrel straight bourbon whiskey. Thanks to Two Souls Spirits for providing this sample. I'm grateful for the continued opportunity to review their products and am excited to dive into this latest release. So, let's get to it, shall we? Company on Label:  Two Souls Spirits featuring Blackfork Farms Whiskey Type:  Straight Bourbon Whiskey Mash Bill Percentages:  57% corn, 25% wheat, 5% German rye, 13% malted barley Proof:  124 ° Age:  6 years MSRP: $89.99 Further Identification:  Distilled from 100% South Dakota grain, this four grain bourbon features applewood smoked heirloom corn Nose:  Right out of the gate, this nose is creamy and viscous with a distinct cinder and soot. Like a flash in a hot pan, the aromas change to freshly dipped caramel apples on a wood stick and warmed asphalt. It may sound strange, but I'm enticed by this complexity already! Hints of dark chocolate, the super dark 90% bars, come in next and the hardened bits of brown sugar you would find in a bag that doesn't get used often for baking. Deeper inhales produce a wet and damp quality, like a summer rainstorm pattering down on the streets in a small town surrounded by corn fields. I'm utterly captivated. After a taste, I am pleased to find barrel funk. A good thing, in my opinion, to smell the craft in craft whiskey. This funk smells of sweet caramel chews and the dredges of tea leaves at the bottom of a day-old tea pot. I also find browned apple slices and whiffs of smoke from a burnt-out cinnamon-scented candle. Late in the glass, aromas seem to settle into the trifecta of what makes this bourbon unique—apple, smoke, and corn. The empty glencarin smells of incense ash, antique oriental rugs, and dried wildflowers. Palate:  Thick and creamy with a dough-like quality that dances across the tongue. I'm finding moist apple muffins, caramel dipping sauce, and whiffs of smoke from an open fire in a springtime backyard. Another sip ushers in sweet cinnamon sugared popcorn and ash from a cast iron wood stove. This finish toes the line of acidic, like biting into a fresh, crisp granny smith apple. The linger is a bit metallic in taste, which may be the smoked corn at play. Further sips taste like milk duds melting on your tongue after a meal of smoked meats. This pour is taking me to summer fields filled with corn and a warm breeze dancing across bare legs. The flavors are well-balanced, and the proof is not too overpowering. As the liquid grows low in my glass, I'm held in a lovely hug of smoky cinnamon. TL;DR: complex and captivating, this pour will reinvigorate an adoration for well-made bourbon! Rating:  4/5 Really good. I want one of these on my shel f. This craft distillery is one my worn-out whiskey soul needed to explore and taste. Will this exploration serve as a much-needed reinvigorated view of the landscape of whiskey? Maybe. At the very least, I feel inspired to share this bottle with anyone willing to try it, a feeling similar to recommending a captivating book. And that, for me, says something.   WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

Redwood Empire is once again making waves in the whiskey world with two new releases under the Haystack Needle label. With a slight redesign and a bit of fancy glass that make the exterior of this bottle look like a tree trunk, Haystack Needle is ready to reinvent itself from the old days of being a sourced MGP release. Now fully containing only their own distillate, we're finally getting to see what the art of enduring craft whiskey brands looks like in the modern whiskey era. Bottling individually numbered barrels of both bourbon and rye, Jeff Duckhorn and team are just now getting to enjoy the fruits of their labor that went into the barrel 8 long years ago. As we all know, patience is key in whiskey, and some of the distillation and maturation techniques that Redwood Empire employs are evidence of their commitment to that virtue. Redwood Empire's micro-column still While distilling on a continuous column still isn't my favorite method for distillation, the locally sourced grains, fermentation done in small lots, distillation done in small batches, and new make being matured in barrels that have been open-air seasoned for no less than 36 months are all ticks in the "doing things right" column for me. The longer barrel seasoning duration is really the key for me here, though. The industry norm is usually something between 12 and 24 months. I've seen many modern brands tout 18 months as a badge of honor for their patience. Redwood Empire takes that a step further, choosing to follow old-school cooperage rules from an era when assiduity was far more commonplace. Not rushing the air seasoning step lets the natural process of partial oak degradation occur, a technique that is well known to strip tannins from the cell structure of the wood. The end result of longer air seasoning? Less sharp notes that impair and mask those buttery characteristics of great whiskey. Our distillery is in the heart of the Russian River Valley wine region. It was carved out of the buildings originally housing an apple canning and processing plant owned by the Hallberg family, one of the area’s preeminent families during “West County’s” apple production heyday. The Hallbergs were known for producing a wide variety of apple products, mainly under the Redwood Empire label. Today, the facility and the climate make this the ideal place to make great whiskey, with plenty of relics on site to remind us of our ties to a rich agricultural history. Lauren Patz and Jeff Duckhorn standing in front of their palletized barrels Interestingly, Redwood Empire utilizes a palletized barrel storage technique where the barrels are stored upright, with a removeable bung on the top head; they say, for earthquake safety. I've long thought that this style of barrel storage limits airflow between the barrels, potentially impacting the aging process of certain parts of the rickhouse, but I'm always willing to be proven wrong by a taste test. We're living through a new era of whiskey, one in which old tricks have the potential to be beaten by new innovations. Is Redwood Empire setting off on the right track to be successful for years to come? Well, we're going to have to taste thoughtfully to determine that. So let's get to it, shall we? Company on Label:  Redwood Empire Distilling Whiskey Type: Straight Rye Whiskey Mash Bill Percentages:  90% rye, 5% malted barley, 5% wheat Proof:  115.2° Age:  8 years MSRP:  $120 Further Identification:  This is single barrel number 1,500, distilled and bottled by Redwood Empire—no longer the sourced MGP label it used to be—offering grain-to-glass Sonoma County, CA character Nose:  Upon lifting the glass to my nose, I find a rich barrel funk and earthy clay first and foremost. Hints of butterscotch follow, before crème de menthe, limoncello, and green chartreuse come together to create the leading profile. There's a quick evolution towards black pepper, allspice, and a kiss of clove before settling back into an earthy scene. Pine needles, wintergreen, funky oak, and lemon pepper come together in a cohesive, dashing, and daring assemblage of realistic outdoor scents. I find myself amongst the trees with this pour—somewhere I long to be on these drawn-out winter nights, barred in by frigid winds and quiet desolation. A good whiskey has the power to transport; this is one such glass. Long inhales produce a slight fruity note of fig jam and raspberry compote, backboned by woodspice and almond extract. After a sip, the nose turns towards more earthy again, and I almost begin to get a dusty vibe happening—think 1969 National Distillers Old Crow Chessman, just with less rich, viscous butterscotch and more rye character. After the better part of an hour in the glass, the aromas are quite settled into their comfortable places. A jar of nutmeg rests on a wooden mantle, sweet peach chunks sit just below a baked pie crust, and a hard lemon lollipop awaits a first lick. The empty glencairn smells of vintage clothes racks, cacao, cedar, and mugwart incense. Palate:  My first sip is the perfect balance between zesty and creamy. Lemon frosting leads the charge in the front of the mouth, before creamy Earl Gray tea smoothes the tongue into a soft, velvety blanket. The mouthcoating is solidly oily, something I think is quite important for a satisfying sip. Another sip and swish is a touch more potent, with bergamot, expressed lemon peel, and tamarind coming together nicely. As sips continue, the lovely creamy tones continue as coconut cream, dulce de leche, and flan make my taste buds quite happy. The only qualm I can find is a slight medicinal cherry note and a touch of licorice; both of these notes are infinitesimal compared to the characteristics of the rest of the glass, so I won't knock it too much. Late in the glass, a soft mulled wine comes to pass, a fun flash of complexity on a nuanced, developing profile. My last sip is lemon tea and funky butterscotch for days with Christmas spice tingling across the tongue on an impeccably long finish. Yum! TL;DR: An earthy, woodsy rye that transports the sipper right to where this whiskey was made Rating:  4/5 Really good. I want one of these on my shelf. This is a damn good rye. I think Jeff Duckhorn and team are really coming into their own this year, and I hope they can continue to put out some consistent greats like this bottle moving forward. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.