America's Best Whiskey, According To The American Distilling Institute

Forbes

14-05-2025

The Best in Category and Best in Class American Whiskeys from the ADI's 2025 International Spirits Competition
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Each year, the American Distilling Institute hosts the ADI International Spirits Competition. This prestigious event recognizes excellence in craft spirits and is open to American and international distilleries. Below is a brief background and tasting notes on the "Best of Class" and "Best of Category" American whiskey winners from the recently completed 2025 competition.
Taluna's Cask & Stave was selected as America's Best Whiskey at the 2025 ADI Spirits Competition. Taluna, in Arvada, Colorado, holds the distinction of being America's first distillery dedicated exclusively to producing single pot still whiskey.
Established in 2017 by Patrick and Meagan Miller, the distillery was inspired by the couple's honeymoon in Ireland and their love for traditional Irish whiskey. The name "Talnua" combines the Irish-Gaelic words "Talamh" (land) and "Nua" (new), reflecting their mission to bring old-world distilling traditions to the new land of America.
Talnua's uses triple distillation in copper pot stills and a mash bill of 50% malted and 50% unmalted barley, adhering closely to traditional Irish methods while incorporating American innovation. The whiskey is aged a minimum of three years in ex-bourbon white oak casks with the addition of charred virgin American white oak staves from the onset of maturation.
The nose features fresh marshmallows, lightly charred oak wood, cooked cereal/malt, caramel, vanilla, and a hint of candied, pink bubble gum-like sweetness. The whiskey is light on the palate, exhibiting subtle cooked grain flavors, hints of marshmallow, vanilla, caramel, and a touch of white pepper. The finish is medium length and fresh, featuring lingering notes of seasoned oak and wood spices, with mellow undertones of vanilla and caramel that fade gracefully.
This expression showcases Talnua's commitment to blending traditional Irish and American whiskey-making techniques. The result is a unique and approachable whiskey that offers a uniquely American perspective on the single Irish pot still style.
Knobel Spirits produces handcrafted Tennessee whiskey, utilizing the Lincoln County Process, a unique filtration method through maple wood charcoal before aging. This process, a defining characteristic of Tennessee whiskey, imparts a distinctly sweet flavor profile to the spirit. The mash bill is undisclosed. The whiskey is aged for approximately five years in new charred American oak barrels.
The whiskey is sweet and rich on the nose, featuring caramel, spicy candied orange zest, fresh orange, hints of vanilla, almond, and oak. The palate features fresh-baked sugar cookies, baked apple, ginger, and spice notes of cinnamon, clove, and a little allspice. The finish is long, sweet, and spicy, with lingering notes of orange zest and baked apple pie.
An American single malt whiskey with mince pies
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Stranahan's is a pioneer in American single malt whiskey. The Mountain Angel 10-Year is their first age-stated expression, showcasing the impact of Colorado's high-altitude aging. The whiskey is based on a mash bill of 100% malted barley aged ten years in new American oak barrels with a #3 char.
The whiskey is sweet and fruity, featuring sweet fruit liqueurs, glazed cherries, Cognac, and aromatic pipe smoke aromas. On the palate, the whiskey features brown sugar, dark molasses, maple bars, caramel, vanilla, and caramelized wood. It's rich, smooth, and viscous with a pronounced mouth weight. The finish is long and silky, with lingering notes of dried fruit and sweet smoke.
Bird Creek Distillery, Cask Strength Baronesse, 57.5% ABV, 750 ml.
Bird Creek Distillery specializes in single malt American whiskeys, using unique barley strains like Baronesse, sourced from Joseph's Grainery in Colfax, Washington. The Oregon-based distillery uses a mash bill of 100% Baronesse barley and ages its whiskey for four to five years.
Baronesse barley is a rare, heirloom two-row spring barley variety developed by Washington State University. It has found a niche among craft distillers and brewers who value heritage grains for their distinctive flavor profiles. Baronesse imparts floral and malt/grain-forward aromas of warm cereal and honeyed biscuit. It creates a creamy, full-bodied texture on the palate with rich malt sweetness, toasted grain, honey, graham cracker, and nutty flavors.
The whisky features a rich, aromatic malt character on the nose with bread dough and earthy, steeped black tea notes. The palate exhibits cooked cereal/malt, sugared breakfast cereal, vanilla, caramel, and milk chocolate flavors. The finish is long and sweet with lingering cooked cereal and graham cracker notes.
This limited-edition blend celebrates North American whiskey traditions, combining well-aged spirits from Canada and the U.S. The bottling blends 23 and 24-year-old Canadian whiskey with 11-year-old Kentucky Corn Whiskey, eight-year-old American Light Whiskey, and Indiana Rye.
The whiskey is sweet and herbal, featuring honey, vanilla, caramel, seasoned oak, menthol, and mint. It's fruity on the palate, showcasing red berries, apples, cherry syrup, black pepper, and herbal menthol flavors. The finish is long, semi-sweet, and slightly spirity, with lingering notes of mint and black pepper.
Uncle Nearest honors the legacy of Nathan "Nearest" Green, the first African-American master distiller. The Master Blend Edition is a cask-strength release, hand-selected by Master Blender Victoria Eady Butler. The mash bill is not disclosed. The whiskey undergoes the Lincoln County Process of maple wood charcoal aging and is typically matured for at least six years.
The whiskey features cinnamon, caramel, vanilla, seasoned oak, black pepper, and aged tobacco leaf on the nose. It's rich and viscous on the palate with a pronounced mouth weight, exhibiting buttered cinnamon toast, earthy and herbal notes, and a pronounced spicy character. The finish is long, sweet, and spicy with lingering notes of caramel, cinnamon, and clove.
Texas-based Bendt Distilling emphasizes grain-to-glass production, using locally sourced grains to craft their spirits. The mash bill comprises soft winter red wheat, yellow dent corn, and Maris Otter malted barley. The whiskey is aged four years in new American oak casks with a 3.5 char.
The nose features slight floral aromas, cooked cereal, baking bread, and poached orchard fruit aromas. It's smooth, sweet, and slightly fruity, with fresh-baked buttery croissant and subtle notes of pear and red berry flavors. The finish is long, slightly sweet with lingering baked bread and subtle brown sugar notes.
Other notable Best of Category winners in their respective categories included New Brighton Distillery Amity Corn Whiskey, Hermann Farm Distillery Sour Cherry Flavored Whiskey, and Rocker Spirits Triticale Whiskey.
The American Distilling Institute (ADI) is a leading trade organization for craft and independent distillers in the United States. Founded in 2003, ADI supports the growth and success of small-scale distillers through education, advocacy, networking, and promotion of best practices in the industry.
ADI's annual spirits competition often highlights up-and-coming brands, many of which have yet to establish national distribution. For the whiskey connoisseur, the competition offers an excellent insight into what will likely be tomorrow's American whiskey stars.