Another terrific rye whiskey from James E. Pepper's range, this time bottled at 92 proof (which is 46% ABV for those of us here on this side of the ocean). Makes an excellent Old Fashioned cocktail, but it's more than suitable for enjoying neat.

The 1776 whiskey range from James E. Pepper grows with the introduction of the 1776 Straight Rye Whiskey - Barrel Proof. It's the same whiskey as the fantastic 1776 Straight Rye Whiskey, though bottled at a punchy 57.3% ABV. As such, this stuff should really stand out in cocktails.

The expert distillers at Bulleit offer us their sweet and fruity Rye offering, adding even more rye into the mix than their traditional bourbon. Bulleit Rye has a mashbill of 95% rye and just 5% malted barley and is produced in small batches, allowing the flavour to really bloom. The nose is awash with sweet cherries and classic vanilla and on the palate you’ll enjoy an intense heat that mellows into a mesh of peaches, cherries, cinnamon and orange zest. A smoky finish is just what’s needed to show a bourbon of true class.

Canada’s most famous whisky, Canadian Club has a flavour which fans will know all too well and newcomers will certainly learn to love. Its aroma is sweet with warm notes of barley sugar and biting aniseed, alongside vegetal freshness. When you take the first sip it’s surprisingly gentle, a mellow flavour with dark sugar, essence of rum and winter spice coming through. It’s a generally medium-bodied whisky with many pleasing flavour notes to enjoy.

Crater Lake Rye is an American Whiskey distilled in Oregon. Made from a mashbill of 95% rye, this is full of toffee and peppery notes.

E.H Taylor is bottled at 100 proof and aged for 11 years in Warehouse C at the Buffalo Trace distillery, which was built by Taylor in 1881 and proved to be an excellent aging warehouse. This is a true testament to the founding father of Bourbon.

Few is from Chicago. It wasn’t in the Blues Brothers and it wasn’t mentioned in the musical, but it was in an episode of Criminal Minds, so that’s pretty cool. A spicy little number, good for Manhattans and Rob Roy’s, or sipping slowly on its own.

Single Barrel Tennessee Rye Whiskey draws its wonderful flavour from a unique 70% rye grain bill, matured to perfection in our handmade oak barrels, positioned in the upper reaches of our barrelhouses. Bottled at 90 proof, this is a big, bold rye that does not overpower. Complex flavours of ripe fruit mingle with light toasted oak notes, allowing the rye grain to shine through, creating a taste rich with spice and a pleasant lingering finish. Enjoy this Single Barrel Rye neat, on the rocks, or in classic rye cocktails.

A rye whisky to be reckoned with Jim Beam use all their tried and tested methods to produce this high quality, critically recommended bourbon. 51% rye in the mashbill ensures fiery heat and an ageing process of four years ensures smoothness and oaky tones which further enhance the quality of the drink. Caramel vanilla warmth help temper the heat of the spice with welcome notes of cherry and nutmeg also coming through. A quality rye whisky certainly worth a go!

Another small-batch blend of fine rye whiskies distilled in a small copper pot still, this is a characterful, robust, smoky whisky with a pleasingly sweet palate.

A solid and spicy rye made to the Michter's recipe, although not distilled at the now closed Schaefferstown distillery. Nonetheless, Michter's is a name with a certain cult cachet in American whiskey circles, and we reckon this will be a big hit over here. We cannot guarantee specific barrel number or year of release of these bottles.

Minor Case Straight Rye comes to us via Limestone Branch, and takes its name from Minor Case Beam - yes, relative of that famous whiskey-makin' Beam family. An interesting rye which has enjoyed a finishing period in Sherry casks before bottling, which imparts a balancing sweetness to the classically spicy spirit. Tasting Note by The Chaps at Master of Malt Nose: Mince pie and stem ginger. Touches of dusty oak and honey'd cereal. Palate: A core of clove and soda bread, surrounded by cinnamon, cedar and blueberry muffin notes. Finish: Cacao, raspberry and cinnamon.

Rittenhouse Rye Whisky 100 proof is a hot and spicy offering which spends six years maturing before bottling. Vibrant cinnamon, black pepper and spicy rye are all prevalent in the nose and they lead into a medium body in which the higher proof is immediately apparent on the tongue. Rich notes of tobacco, cinnamon, clove and brown sugar blend together to create a highly spiced offering with just a touch of sweetness. Sip it slowly.

Sazerac Straight Rye Whisky takes its name from the New Orleans coffee house which was known as the home of the Sazerac cocktail. Without this exceptional whisky, the cocktail would be nowhere near as great. Aromas of vanilla, anise, pepper and clove are released but the flavour is subtler, with candied spice and sweet citrus taking over.

While Canadian whisky is often a showcase of different grains, Signal Hill focuses instead on casks. The distillery takes corn and malt spirit and ages them in three types of cask – ex-bourbon, ex-Canadian whisky and new oak. The three casks bring out different aspects of the whisky's character – vanilla and toffee notes, sweet grain and oaky spice respectively – creating a flavoursome and well-balanced whisky.

Turning Point Rye is an un aged American rye spirit from state of North Carolina. A nicely spicy and surprisingly tasty rye – it will be very interesting to see what the future holds for this Company .

WhistlePig is a fantastic brand of straight rye whisk(e)y which is distilled and initially matured in Canada before being aged further, at the WhistlePig Farm in Vermont. The Master Distiller for WhistlePig is Dave Pickerell, who was the Master Distiller for Maker's Mark for 14 years, (so you know he's good). Their 10 year old straight rye is made with 100% rye and delivers a full-on flavour profile of clove, mint, barrel char, creamy caramels and butterscotch. Properly excellent stuff.

WhistlePig's annual Boss Hog releases are always very exciting expressions for rye enthusiasts, and the 2018 edition most certainly will make a few eyebrows raise excitedly. It's a 13 year old rye whiskey, which has been finished in Calvados casks, in honour of WhistlePig's Mauve and her love of apples. Apples are great, so that's understandable. The Calvados casks have helped to bolster the stewed orchard fruit notes at the core of the spirit.

This is the second limited edition release in WhistlePig's FarmStock series, which is intended to achieve what the distillery has termed its '100% Triple Terroir vision'. This entails creating an expression which is distilled entirely from WhistlePig grain, proofed with WhistlePig water and aged in WhistlePig custom Vermont White Oak. Which all sounds deliciously WhistlePig! The blend that went into FarmStock Rye Crop 002 was crowdsourced from an estimated 500 bartenders, influencers, and consumers from around the United States, with 32% of it being 2-year-old 'Triple Terroir' rye whiskey (up from 20% from WhistlePig FarmStock Crop No.001). A 6-year-old whiskey from MPGI in Indiana makes up a further 45% of the blend, while the final 23% is 10-year-old whiskey from Alberta Distillers in Canada. Peter Lynch, the distillery’s master blender worked closely with the master distiller, Dave Pickerell, to perfect the final blend.

In late June, Vermont-based WhistlePig came out with 12 Year Old WhistlePig Old World. This whiskey is the final result of an experiment beginning in spring 2014, during which WhistlePig finished a 12-year-old-rye whiskey distilled in Indiana in former Sauternes, Madeira and Port barrels. Each one of these were first released as limited edition, single cask type expressions, and what’s in bottle here is a marriage of those three. It’s an experiment that’s worked well for WhistlePig, as The Old World Series won the 2015 Double Gold Award for best rye at the 2015 San Francisco World Spirits Competition. It comes from a mash of 95% rye and 5% malted barley, and as for the blend of the three cask types, brings them together into a harmonious three-way offering that’s 30% Sauternes, 63% Madeira and 7% Port. The colour is light, reminding me of a fine clover honey. The nose brings slight vanilla, caramel and apple cider. (I couldn’t help but exclaim, “It smells like enchantment!”) I often find rye a bit abrasive, but that’s not the case with the Old World. It’s smooth on the palate, being both easy and a little buttery. Even though Port is represented the least in this trio, I picked up some of the raisin flavuor that I get with it. To summarise, it’s extremely potable and finishes delightfully.