Isle of Raasay's Na Sia series is a range of single casks that explore the different combinations of spirit and cask used in the blending of their flagship single malt.

Westward distillery matures or finishes their whisky in a wide variety of different cask types, but they're especially known for wine casks due to their connection with the Pacific Northwest.

Westward uses a 21 barrel Solera system for their Milestone releases; each year, more aged barrels of whisky are added to the system.

This 15 year version of Tamdhu single malt is fully matured in Oloroso sherry casks.

This blend of bourbons is presented at barrel strength: 62.4% ABV (124.8 proof).

Laphroaig's Quarter Cask is a core range bottle and a favorite among fans of the distillery.

It's matured in a combination of traditional American white oak barrels and Chinquapin oak barrels.

Traditionally, Mezcal isn't aged in the first place, so ex-Mezcal barrels are not produced in any great quantity.

Named 'Miz Kiss' for a kiss of Mizunara oak influence - this an 8 year old rye whisky.

Kilchoman distilled this spirit in 2016, and it was matured for 6 years or so in those ex-Cognac casks.

Dark Arts Whiskey House is a blending house based in Lexington, Kentucky.

The story of distilleries other than Glenlivet using 'Glenlivet' in their names dates back to the 1800s, when the actual Glenlivet distillery earned a good reputation that became synonymous with Speyside whiskies.

Some of the whisky in this 2022 bottling spent time aging in toasted French oak barrels.

Here's one of the youngest indie bottlings we've seen: a 6 year old Highland Park, bottled by Campbeltown-based Cadenhead's.

Maker's Mark isn't in the habit of releasing age-stated bourbons; that changed in 2023 with this inaugural release of Cellar Aged.

This Port Charlotte was bottled at 10 years old at a strength of 54.4% ABV in 2024.

The Scotch Malt Whisky Society continues to add new codes and bottle whisky from Scotland’s new distilleries.

The Chinkapin oak casks used in this release were highly toasted before they received a high level of char; before all of that, they were air-dried for a minimum of 36 months.

The OESO recipe from Four Roses uses the 'low rye' bourbon mashbill of 75% corn, 20% rye, and 5% malted barley.

Wolfburn, established in 2013, has now been operating for more than 12 years.