Distiller's Top Rated Flavored Whiskeys

This blend of 70% 7-year corn whiskey and 30% young rye is crafted specficially to compliment the "umami" of the rich pork and fish broths of Japanese cuisine. The whiskey gets its smoke character from a two-stage maceration with a properietary blend of Asian tea.

With a mashbill consisting of 55% corn, 30% rye and and 15% barley, this whiskey is aged from six to seven years in new, charred American oak barrels (char #4). The finishing process involves infusing the whiskey with dried apples and cinnamon which makes it an "Alabama-style" whiskey. It clocks in at 55% ABV.

Johnny "Appleseed" Chapman had Pittsburgh roots, as does Wigle Whiskey. So, the distillery decided to pay homage to Johnny Appleseed with an apple whiskey. Distilled from a four-grain mash bill with 39% winter wheat, 26% Wapsie Valley corn, 19% rye and 16% malted barley, the whiskey is aged in new, charred oak barrels with applewood staves inside. The real magic though comes post-aging, when the whiskey is proofed down not with water, but with all-natural Pennsylvania apple cider.

This flavored whiskey begins with bourbon made from 60% corn, 36% rye, and 4% barley (the same mash bill for Virgil Kaine High-Rye Bourbon). This young bourbon is then infused with yellow Hawaiian ginger, locally grown at Spade & Clover Gardens.

A whopping 30,000 pounds of Rhode-Island-grown pumpkins are roasted and juiced in the creation of this annual flavored release from Sons of Liberty. The pumpkin is combined with a range of spices and flavorings, along with the whiskey itself, and is ultimately bottled at 80 proof. (Review from 2015 release, batch #4.)

Camp Robber is Tamworth's first aged release. A 16-month old bourbon made from organic corn and rye is blended with apple brandy and fresh apple cider creating an "applejack".

Sonoma County Distilling's rye whiskey is distilled from 100% rye. This very limited edition is infused with black perigord truffles prior to release in 375 ml bottles at 100-proof. Only thirty cases of this first batch are available for sale.

Dr. Don Livermore, Master Blender at Hiram Walker, created this whisky by dry-hopping the whisky post-maturation with natural bravo hops. The whisky was aged in three types of barrels: ex-Canadian whisky, ex-bourbon, and new virgin oak. It’s bottled at 80 proof in a specially tinted bottle to avoid ultraviolet light interaction that could skunk the whisky. For the moment, available only in Canada.

To make this whiskey, Taconic empties barrels that previously aged bourbon made at their distillery. They then get sent to Catskill Mountain Sugarhouse where the barrels are filled with maple syrup. After a few months of aging, the syrup is bottled. The casks are then refilled with bourbon for another few months.

Catskill Provisions New York Honey Whiskey is an 80-proof rye infused with local honey from the Catskill Mountains. The rye whiskey is distilled from a mash bill of 80% rye and 20% barley at Finger Lakes Distilling (contract distilled) in upstate New York.