On their website, Single Cask Nation describes their spirits as 'bottled by whisky geeks for whisky geeks.'

There's a lot going on in this blend - will all of those pieces combine into a cohesive tasting experience?

Bib & Tucker employ a secondary maturation period in separate new barrels, which have been heavily charred and smoked for a more intense oak flavor.

Several decades ago, the distillery was actually classified as a Lowland single malt producer.

In recent years, Bardstown Bourbon Co. have begun to integrate their own distillate into their blends, and they've started a series of releases that are entirely their own distillate.

In 2022, Laphroaig's annual Cairdeas series saw the release of an edition titled 'Warehouse 1.’

It's a 2024 single cask selected by Dram Hunters, specifically cask BA DROP 2024-02.

The cask makeup for these batches is mostly ex-bourbon, though there is some variation.

While many bourbons from the Buffalo Trace distillery are highly sought after, this is one of the hardest to find.

The barrel entry proof for these casks was quite low by modern standards: 51.5% ABV, or 103 proof.

Ardbeg's An Oa is supposed to be the most approachable single malt of their core range.

After distillation in 2006, this cask was aged for 15 years in an ex-bourbon hogshead.

Penderyn's 'Icons of Wales' series celebrates famous people, events, or other things associated with Wales.

Another Wiseguy Lounge pick that follows the speakeasy-style bar's gangster theme.

For their annual limited release of A Midwinter Nights Dram, High West finishes rye whisky in Port wine barrels.

Today, we're revisiting an Islay single malt staple: the 12 Year Old from Bowmore.

This single barrel selection comes in at 11 years old - a nice age statement on a modern version of Knob Creek.

This year's batch was bottled at 60.2% ABV (120.4 proof)

Coming from cask number 188, this whisky was aged in a hogshead after distillation in 2013.

The thought process behind this blended malt was to create a whisky that combined the heavier, more meaty components from Scotland's distilleries.