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TINCUP's rye whiskey is light and approachable. Sweet vanilla and brown sugar lead the palate, with a bit of pecan and maple in the background. The finish is bright with a bit of zesty lemon peel. This rye would do well neat or on the rocks, or perhaps in a citrusy shaken cocktail.

A powerful and brusk barrel proof bourbon. Leather and black tea jump out of the glass with sweet corn aromas closing out the nose. The palate is all black pepper and rye with a nutty bitterness in the finish. With water, it is shy to expose much more depth beyond the barrel-imposed flavors.

Elijah Craig's new straight rye will be a contender for keeping on hand for casual sipping and mixing. At 51% rye in the mash bill, the rye character is very nicely balanced and approachable; vanilla leads on the palate, with secondary notes of hazelnut and leather and a subtle cinnamon spice on the finish. At 47% abv, it also has the strength for cocktails while remaining perfectly pleasant sipped neat. This is a solid addition to the category, and at a very reasonable price.

A new, reasonably priced Japanese whisky is a welcome sight, especially one that's completely distilled and aged in Japan. This is a young and fairly light whisky, with a distinct cereal note coming through on the finish. Up front it's a bit fruitier, with suggestions of pear, banana, and creme brulee, plus a bit of elderflower. A pleasantly sweet contribution from the bourbon barrels makes this an easily enjoyable blend.

Sweet and very clean, with notes of nougat and fudge, but also some stone fruits like nectarine. The nose is generally gentle and well-balanced, except for the burnt coffee beans. The palate is pretty viscous and winey, almost Sauternes like. Dried apricots and figs, as well as a fair amount of walnut skins. The alcohol is pretty aggressive, making it a seemingly hot and spicy dram. A little too hot sometimes.

Matt Hofmann at Westland has always shown great craft in marrying malt whiskey and wood, and here his streak continues. A combination of wool, brine, and wet earth fill the nose. Ginger cookie and creme brûlée come bounding forward to add an enchanting complexity. Buttered bread and ginger roll over the palate with a drier, campfire peat taking over. A delightfully rich offering to celebrate Peat Week.