The 11 Best Spirits of the Year, From E.H. Taylor to Cazcanes

Seattle’s Westland Distillery is one of the most prominent names in the world of American single malt. Its entire lineup is worth exploring, but the Garryana series stands out in particular. This whiskey is partially aged in Quercus garryana, a type of oak that is native to the Pacific Northwest. The 10th edition is the first 10-year-old release (and the oldest to date), made from a mash bill of several different types of barley and matured in wine, port, sherry, and ex-bourbon casks, along with the Garry oak. The distillery gained some unwanted attention when a truckload of this whiskey was stolen last summer, but thankfully there were still enough bottles left for consumers to purchase. Look for notes of incense, spice, citrus, maple, honey, and leather on the palate.

The Buffalo Trace Antique Collection is an annual release from this storied Kentucky distillery that contains some of the most coveted unicorns in the worlds of bourbon and rye. This year, Buffalo Trace introduced a new member—the first addition to the collection since Thomas H. Handy joined in 2006—and it’s fantastic. E.H. Taylor is the distillery’s bottled-in- bond label, and while that designation applies to this release, the whiskey is much older than the required four years, at 15 years and four months old. This is a truly delicious bourbon, with notes of vanilla, oak, cherry, and green apple on the palate, and at 100 proof it’s a welcome reprieve from some of the other barrel-strength bottles in the collection.

Whistlepig’s core lineup of age-statement expressions is very good, but the annual Boss Hog release is where this Vermont distillery really shines. Each edition is a well-aged rye whiskey that has been given a first-of-its kind cask finish. And the latest is wonderfully weird: The distillery created its own version of pulque curado, a Mexican beverage made from cacao and chili, and seasoned used barrels with it. Then, aged rye from a distillery in Indiana was put into those casks for two weeks, creating a strikingly spicy and altogether delicious—not to mention unique—whiskey that really stood out.

Bushmills is best known for its affordable blended whiskey, but the distillery has actually been producing single malt for centuries—and that includes some of the best in the category. This 26-year-old whiskey was distilled from a mash bill that contains a high percentage of crystal malt, also known as caramel malt, which is commonly used to make beer. The use of this specially roasted malted barley results in rich notes of chocolate and coffee on the palate as you sip, intermingling with flavors like fresh fruit, vanilla, custard, and a splash of caramel after 26 years aging in ex-bourbon barrels at this Northern Ireland distillery.

When it comes to single-malt Scotch aged in sherry casks, the Macallan is the first name that usually comes to mind. But there are so many other whiskies out there that are just as good—and sometimes even better. Such is the case with Tamdhu 21, the oldest expression to join the distillery’s core lineup and a certifiable sherry bomb that still has layers of complexity. It was aged in European and American sherry-seasoned oak casks for more than two decades, imbuing the whisky with rich notes of dried fruit, dark chocolate, caramel, and orange, along with some unexpected savory flavors like soy sauce and barbecue. This whisky is bottled without chill filtration and has no color added.

Independent bottler Holmes Cay consistently releases some of the most interesting and unusual single-cask and single-origin rums you can find. This expression, produced at a small distillery in Trinidad in 2012, is a great example. It was distilled from cane juice rather than molasses in a pot still, aged in ex-Cognac barrels for four years in the island’s tropical climate, and then matured another five years in the U.K. and three years in New York. At a cask strength of 118 proof, this is an intense sipper, but that heat does not obscure delicate notes of tropical fruit, vanilla, pepper, citrus, and dark chocolate. Holmes Cay has reserved some of these casks to continue to mature, meaning there will be older releases of this additive-free rum in the future.

This limited-edition Cognac embarked upon a journey between two continents, soaking up the effects of very different climates as it matured in oak. It started out as Ferrand Grande Champagne Premier Cru de Cognac, distilled in 2014 and aged in a cellar in France. Four years later, a group of barrels were shipped to Barbados to the Stade’s West Indies Rum Distillery to mature before being returned to France in 2024 for bottling. That final period of aging—where temperatures can soar above 90 degrees—has given the liquid intense aromas and flavors of tropical fruit, red and black berries, black pepper, ginger, and vanilla, with some heat on the finish at a sturdy 92.4 proof.

This limited-edition release from Cazcanes is not only the best tequila of the past 12 months but one of the very best spirits overall. It’s an añejo that was blended from three different liquids—one aged in ex–Four Roses bourbon barrels for 30 months, the other two in uncharred French oak wine barrels aged for about two years. This is a decadent tequila, with big notes of vanilla, chocolate, and berry. But it is never overtaken by the different types of oak it was aged in, and most importantly it does not lose its all-important agave character. And it sips with much more body and complexity than you might expect at the minimum 80 proof.

Paquera’s Cuishe Ancestral mezcal can’t technically be called mezcal. Instead, it’s labeled as “destilado de agave,” because the brand chose not to have this release certified by Mexico’s governing organization. That way, it could work with smaller producers making high-quality spirits highlighting lesser-known agave types. This particular “mezcal” was produced from the cuishe agave varietal, which was roasted in an earthen oven and distilled in clay pots by producer Hafid Rodriguez. There are savory and herbaceous notes of green pepper, pineapple, wet earth, and stone fruit on the palate, making this a complex and engaging sipper.

La Biennale di Venezia recently named Italian gin brand Quattro Gatti as the official gin of its 61st International Art Exhibition, the first time a spirit has been given that honor. But the best thing about this brand, whose name translates to “four cats,” is the launch of its Olive Grove expression here in the U.S. Produced in Umbria, this dry gin is made simply with eight botanicals, three of which come from olive trees: olive leaf, olive oil, and olives themselves. That doesn’t mean the spirit tastes exactly like olives, however, but it has a creamy mouthfeel, some delicate savory notes, and soft tinges of juniper and citrus. As such, it is an excellent gin to use in a martini, with some extra heft and heat as you sip at 43 percent A.B.V.

The market is awash in premium gin right now, but one brand that has really stood out is Cygnet, which arrived in the U.S. late last year. Husband-and-wife team Andrew Levitas and Katherine Jenkins created the Welsh spirit so that Jenkins, a classical singer, could enjoy sipping a gin smooth enough not to affect her voice. There are 22 different botanicals used to flavor the spirit, with Manuka honey taking center stage. The result is a floral and slightly sweet gin that can be enjoyed neat or used in any traditional or modern cocktail. And now Cygnet’s lineup includes four different expressions, with barrel-aged bottles matured in Welsh-whisky casks. (Cygnet is a partner of Robb Report.)