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Aromas of vanilla and marzipan with beach pebbles, crème brûlée and fudge. Somewhat herbal at times (rosemary), and the charred lemon peel is certainly a nice touch. The salinity translates to the oily palate. There’s a good amount of peat, slightly medicinal even. A touch of rubber and bitter lemon peel, although there’s an inherent sweetness that balances things a bit. Golden syrup? Yes, golden syrup.

Pike Creek has swelled its banks with this release. Antique wood, toffee and maple circles the nose firing up this rich and oily whisky. The palate is refined and solid, a gentle giant where the core flavours from the nose develop density. This is an old whisky that doesn’t stray from the center. A sweet nuttiness, two-scoops of Raisin Bran raisins invigorate those beautiful oak notes. The finish continues the same path so your palate can sit back and enjoy this appealing whisky.

As one might expect from a port cask-finished bourbon, this one leans toward richer, darker flavors. The initial palate offers vanilla and hazelnut, with notes of dates and dried raspberries coming out on the finish. Further sweetness and a hint of smoke emerge with a few drops of water. It's an excellent sipper, the kind of bourbon to cap a night with.

This cask strength rye is both substantial and very fun. It's spicy up front, with a bit of a savory and herbaceous qualities alongside the vanilla and charred oak. A few drops of water open it up to reveal sweeter notes of apple and cardamom; it finishes dry but with a subtle fruit note. It's difficult to say how much of the flavor comes from the umeshu barrel, but it's a unique and enjoyable rye -- and at 120 proof or more, a little goes a long way.