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.

Their inaugural release came in late 2021, and it bears a 2016 vintage, giving it an age statement of 5 years.

Created from several casks from distillery 64, the Society's code for Mannochmore, in celebration of the Spirit of Speyside Whisky Festival in 2023.

This was the original American single malt, dating back more than 25 years.

We can't pinpoint the date exactly, but we believe that this was bottled around the year 2000, meaning the distillate might come from the late 1980s.

On paper, this looks like the classic entry-level single malt: price between $40 and $50, 12 year age statement, a bottling strength of 40% ABV.

While Whistlepig is based in Vermont, the whisky that they source comes from other locations - Alberta, Canada, for this 10 year blended small batch rye.

Far up the Eastern coast of the Northern Scottish highlands, you can find Pulteney distillery residing in the town of Wick.

The distillery is located in the desert, where temperatures can be extreme; they utilize climate-controlled warehouses to maintain consistency in the product.

Named for Baker Beam (one of the Beam family members), bourbon for the Baker’s brand is distilled at the Clermont facility

This spends time aging in American, Spanish, and Japanese oak.