If we could sum up the best whiskey releases we’ve stumbled across on our travels this week in one word, it would be “diverse.” The whiskeys in this week’s list are truly an international bunch, with drams from Scotland to Australia and everywhere in between. We can say without a doubt that there’s something for everyone in this week’s whiskey round-up.
The best whiskey releases of the week include offerings from Jameson, Amber Lane Distillery, Oaklore, The Glenrothes and Laphroaig.
Rue de la Chartreuse by Amber Lane Distillery
Australian distillery Amber Lane claims Rue de La Chartreuse, a rye whiskey aged in Chartreuse casks, is “the first of its kind,” according to The Spirits Business. The European outlet first reported on the release on April 30.
Just 230 bottles of Rue de La Chartreuse are available at a $125 suggested retail price, and the whisky is set to launch on May 16 — International Chartreuse Day. With an ABV of 46%, Rue de La Chartreuse spent time aging in a Bourbon cask from none other than Heaven Hill. Afterwards, it moved over to a 225-liter Yellow Chartreuse cask to finish the aging process.
Rue de La Chartreuse could quite possibly be the quintessential spring-to-summer pour, and the brand shares this whiskey has aromas of lemon meringue, fresh herbs and honey.
The 15 by The Glenrothes
Low-key gem of Speyside, The Glenrothes, announced the release of The 15 on May 5 and it has a suggested retail price of $100. With an ABV of 43%, this scotch spent 15 years in European oak sherry casks under the supervision of The Glenrothes’ Master Whisky Maker Laura Rampling.
Rampling shares that The Glenrothes whiskies are “inherently delicate in style,” yet the sherry maturation doesn’t overpower what’s in the final pour. The Speyside scotch brand shares that this whisky has a sophisticated nose with sweet and creamy hazelnut praline, interlaced with candied citrus.
The palate offers rich dark chocolate with caramelized pears and the finish is rich, with bright spices.
Jameson 23 Year by Jameson
This 23-year-old expression from the Irish whiskey brand, Jameson, is the oldest expression from the house to date. The Shortlist reported on May 2 that the Irish whiskey would be available as part of an exclusive release for The Whisky Exchange.
The extended-age-statement Irish whiskey is a blend of pot still and grain whiskeys, and it spent time maturing in four casks before it was bottled for The Whisky Exchange. The expression hosts a suggested retail price of £325 ($431.12.)
The Whisky Exchange claims it features aromas of sun-dried raisins, cashews drizzled with honey and vanilla.
Laphroaig Elements 3.0 by Laphroag
According to The Spirits Business, Laphroaig’s latest release within its Elements Series dropped on May 7, and it couldn’t be a more fitting offering as the temperatures rise.
Fire is what shaped this release, and the Islay whisky brand shared that this dram’s distinctive flavor comes from an “unexpected” kiln fire that went on for a longer period of time at markedly higher temperatures.
The 55.3% ABV scotch whisky is a smoke-lover’s dream, with aromas of chocolate, peat and brine according to the brand.
Four Grain Bourbon by Oaklore Distilling Co.
North Carolina’s Oaklore Distilling Co. announced the release of its flagship bourbon on April 28. The bourbon has a modest suggested retail price of $69.99 for a 750 ml bottle and clocks in at 92 proof. Oaklore’s bourbon is a four-grain bourbon that is a mixture of five- to six-year-old wheated bourbon and rye bourbon mashbills. The bourbons spend time aging separately, before they are chosen by hand and blended.
Oaklore’s Bourbon has a final mashbill of 72% corn, 11% wheat, 10% rye and 7% malted barley. The North Carolina whiskey brand claims its goal is to showcase the distinctive climate the state has to offer in terms of producing top-notch whiskey. The brand shares the North Carolina Piedmont possesses the perfect humidity and temperature fluctuations for aging distinctive whiskeys.
Oaklore shares this core expression tastes like toasted pecan and honey butter cake, coupled with silky smooth toffee, and vanilla crème brûlée.
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