Updated June 23, 2025 By Randall H. Borkus Average Rating: A- The Michter’s team has been making quality whiskey since the 1990s, but the 2015 inaugural release of Michter’s Barrel Strength Rye was the start of something special. The rye distillate enters the barrel at 103 proof, an expensive choice for aging, yet one that …
By Richard Thomas Rating: B The final member of Kanosuke’s current trio of whiskies is their Hioki Pot Still Whisky. The Hioki distillery was previously covered in our review of Kanosuke Double Distillery Whisky. Hioki used primarily to make shochu, a Japanese spirit that is similar to vodka in that it can be made with …
By Richard Thomas Rating: B+ Although the world’s whisky boom seems to be coming to an end, it lasted long enough to finally bring Japanese whisky into the spotlight and spawn an expansion of their whisky-making industry. Although growth in Japan was not nearly as explosive as in, say, Ireland, it saw more new distillery …
By Richard Thomas Rating: A- Perhaps overlooked in the tumultuous news of major downsizing at Brown-Forman was last month’s release of a new batch of Old Forester 1924 10 Year Old Bourbon. The 1924 expression is a departure from the standard Old Forester in that it has a different origin mash bill: 79% instead of …
By Randall H. Borkus Rating: A This 2024 release of US*1 Toasted Barrel Finish Bourbon is the latest in ten years of the label. The Toasted Barrel expression is distinguished from the standard US*1 Bourbon by its double new oak treatment: a second maturation round in a toasted barrel, following its initial rest in a …
By Richard Thomas Rating: B+ Although Whiskey del Bac (aka Hamilton Distillers, although they don’t seem to use that name so much anymore) has had their Arizona-style American malt whiskey on the market for almost a decade now, they only just released their first bottled in bond this year. My guess is that this was …
By David Levine Rating: B Mizunara – just the word makes whisky lovers’ ears perk up and their wallets empty. This Japanese oak species is native to Hokkaido, Japan’s northernmost island, belying its scientific name of Quercus mongolica (though some sources label it as crispula, a variant of mongolica). An average new, 53 gallon American …
By Richard Thomas Rating: B+ For many years, Rebel Yell 10 Year Old has remained one of the best kept secrets in bourbon fandom. Perhaps that is because it is a Rebel Yell, which is generally perceived as a bargain brand. Certainly bourbon bloggers have been raving about the expression all along, yet somehow it …
By Richard Thomas Rating: B+ The Whiskey Reviewer could be said to have a love affair with Michter’s Barrel Strength Rye. Deputy Editor Kurt Maitland was pointing at it when he coined his rule that “stronger whiskey is usually better whiskey.” Senior contributor and all-around rye guy Scott Peters is enamored, and I’m more than …
By David Lavine Rating: B- Roe & Co.’s newest entry into the market is a solera-aged and blended single malt Irish Whiskey. Taking an inventive spin on the solera method, Roe & Co. intends this to be a periodic release, each version showcasing another element of the process. The solera method is most associated with …
