Dingle Bealtaine, 52.5%

The first Dingle single pot still release for the U.S., this spent 5 years in bourbon barrels, followed by an Australian shiraz cask finish for 2-3 years. The nose combines Medjool dates, raisins, and an underlying aniseed spiciness with clotted cream and candied strawberries in syrup. Damson, black cherry, blueberry, and clove; it gets creamier with crème caramel, cashew, and egg custard on the palate, with residual berry fruit on the finish. (Release date: 4/25)