This bourbon is finished for an unspecified amount of time in Tawny Port hogsheads, which should add some syrupy dark fruit flavors.

One of the oldest remaining distilleries in Scotland, Highland Park was established in 1798 in the Orkney Islands, north of the Scottish mainland.

Interestingly, this sees a rather unusual cask combination: after first maturing for several years in an ex-bourbon casks, it was re-racked into another fresh ex-bourbon cask for finishing.

This barrel was aged for 11 years before being bottled at a barrel strength of 55.5% ABV (111 proof).

This first bottle uses the OESV recipe (recipe 6), which utilizes mashbill E (20% rye) and yeast strain V.

Irish distillery Teeling was established in Dublin in 2015 - it was the city's first new distillery in over 100 years.

After initial aging in new charred oak barrels, the rye was split into two batches.

Changing all the time - none of our tastings had quite the same flavor notes.

This Hard Truth Indiana Straight Rye has been aged for at least 4 years, and it's bottled at 100 proof, similar to the bottled-in-bond rules.

This is the non-specific barrel version - a standardized single barrel product, as opposed to a private barrel selection.

Interestingly, while there's no age statement on these bottles, the brand's website gives relatively specific detail: these single barrels are aged between 8.5 and 9.5 years.

A combination of refill hogsheads (likely ex-bourbon) and American oak PX hogsheads was used for maturation.

Amburana, known colloquially as Brazilian oak, is a South American hardwood.

The special casks used in this bottling are the focal point.

Fettercairn boasts a unique still feature - water runs down the outside of the copper on the spirit stills.

Tobermory Distillery's 'Ledaig' branding is reserved for their heavily peated expressions.

Woodford Reserve's entry level offering, a Kentucky straight bourbon from Versailles.

Midleton's addition of PX here could add more of those syrupy dark fruits to the flavor palette.

Initial maturation takes place in the ex-bourbon and ex-sherry casks that are customary for the brand, before finishing occurs in tawny port hogsheads.

This is a triple-distilled single pot still Irish whisky from Midleton, bottled under the Green Spot label from Mitchell and Son.