This old-style rye has its roots in Pennsylvania, though it's made in Kentucky now, because of the Beam Suntory ownership

The distillery is generally known for their high-rye bourbons and rye whiskies, but they do also occasionally produce wheated bourbons.

In 2024, a third batch of Knob Creek's relatively new 18 Year bourbon was released.

Aged for a minimum of 18 years, this Kentucky bourbon uses a mashbill of 75% corn, 13% rye, and 12% malted barley.

Glen Garioch - this distillery is seeing a bit of a resurgence in popularity in whisky circles over the last couple of years.

It's a slightly unusual Talisker, in fact - the bottle states that this uses lightly-peated stocks.

The casks chosen for this release in their 'Original Collection' is a 50/50 split between ex-bourbon and Palo Cortado sherry casks.

The third batch of the year from Jim Beam's Booker's brand.

This was aged for 4 years, and it uses the distillery's high-rye bourbon mashbill of 65% corn, 30%, and 5% malted barley, all made from non-GMO grains.

Here's a distillery that isn't seen as a single malt too often: Glen Keith.

Because it yielded a bottle count of 350, we know this is larger than any typical ex-bourbon barrel or hogshead.

The Buffalo Trace distillery's high-strength entry in their wheated Weller line.

Now, at auction, the going rate is $350. Can a 10 year old sherry-aged single malt really be worth that much?

Super mature and oak-forward - the youngest barrels are 12 years old based on the label.

Instead of a finish in an Oloroso cask, the distillate was initially matured for 12 years in that Oloroso butt; for the last year, they moved the spirit to a virgin oak puncheon.

Like all New Riff products, this single barrel bourbon is not chill filtered, and here we get cask strength presentation.

This Laphroaig carried a 2014 vintage of distillation.

This is a mixture of sourced bourbons and the distillery's own stock, which has now aged up to 6 years old.

A limited release, this has only been bottled a few times in Springbank’s history.

Old Grand-Dad uses Jim Beam's high-rye mashbill: 63% corn, 27% rye, and 10% malted barley.