6 Whiskies To Enjoy In Late Spring

Forbes

2 days ago

Jameson Caribbean Beats, a 21 year old Irish whiskey aged entirely in rum seasoned casks.
Over the past few weeks I have tasted through a range of whiskies, looking for bottles that stand out at all price points. These selections offer a mix of freshness, complexity and approachability. Some lean toward lighter styles with citrus and floral notes, while others bring a bit more depth without feeling too rich for the season. Each one shows balance and character in its own way, and they should work well whether enjoyed neat or with a little water or ice.
The Jameson Remixed Caribbean Beats is a fun release, but this 21-year-old Irish whiskey brings plenty of sophistication with it. A blend of single pot still and single grain whiskeys, it was aged entirely in rum-seasoned casks, initially from Barbados, but finished in Selección de Maestros Havana Club casks to give a layered and complex profile. This expression, part of the Jameson Anthology series, builds on a 2001 rum cask trial and reflects Jameson's interest in innovation through cask experimentation while maintaining its signature smoothness. The result is a whiskey that highlights rich influences of brown sugar, tropical fruit, and spice, bridging Irish distilling tradition with the flavors of the Caribbean. With just 2,900 bottles released, it's a highly collectable whiskey and a reminder of the creativity and dynamism to be found in the Irish whiskey scene.
Copenhagen whisky
Nights still grow cold in the Spring, and the occasional fireside pour isn't unthinkable. From Scandinavia comes an expression of organic Danish barley in Hungarian oak. The Raw Edition from Copenhagen Distillery is a clear statement of intent, avoiding ornamentation and putting instead process and material at the forefront. Unfiltered and uncoloured, it is bottled at cask strength and offers a transparent view into the distillery's minimal intervention and maximum expression philosophy.
Made from organic malt and matured in a mix of virgin oak and refill casks, it delivers a profile that is bold and grain-driven. The fifth edition in the RAW series opens with aromas of malted barley, heather honey, and ripe stone fruit. On the palate, it reveals layers of molasses, coconut, vanilla, white pepper, and cloves. The finish is dry, driven by oak tannins, with a gentle bitterness reminiscent of green almonds. There's a rawness, as the name suggests, with toasted cereal, green wood, and a peppery edge that speaks more to texture than sweetness.
It's not polished in the traditional sense, but that's part of its appeal. It invites discussion rather than consensus and feels more like a snapshot of a work in progress than a final statement. For those interested in the direction of Nordic whisky, it's a compelling and honest example. Also makes a good Nordic Old Fashioned.
Cutty Sark highball
We're in ice and soda territory here. Cutty Sark blended Scotch whisky, with its light body and citrus-forward profile, is tailor-made for springtime highballs. Bright, breezy, and refreshingly uncomplicated, it brings just enough malt richness to anchor a drink without overwhelming it. Its subtle vanilla and green apple notes pair beautifully with sparkling water and a twist of lemon, evoking crisp air and longer afternoons. Unlike weightier blends built for fireside sipping, Cutty Sark thrives in the daylight. A heritage brand, yet an easygoing pour for picnics, patios, or the first day warm enough to leave a jacket behind.
The 4th and final edition of the Malting Season series
Benriach Malting Season Fourth Edition marks the final chapter in a series that pays tribute to the distillery's historic floor maltings, a core part of its identity since 1898. Crafted entirely from concerto barley malted by hand on-site, this 10-year-old single malt is the oldest and most complex in the series, and the first to carry an age statement. It was matured in a small batch of 27 first-fill bourbon barrels and 4 oloroso sherry butts, combining traditional Speyside richness with layered depth. Notes of crème caramel, baked peach, almond biscotti, and cinnamon-poached apple reflect both the cask influence and the character of the malt itself.
The continuation of floor malting through Benriach's years of dormancy helped preserve this artisanal technique, now rare in Scotch whisky production. With this release, Master Blender Rachel Barrie closes the Malting Season series by capturing the silky texture and nuanced sweetness that only traditional methods and patient maturation can produce. It's both a celebration of a fading craft and a testament to Benriach's commitment to heritage-driven innovation.
The Signature Single Malt Release from The Lakes Distillery
The Lakes Distillery Signature represents a defining moment for English whisky - a culmination of over a decade of focused experimentation and craft at the edge of the Lake District. As the distillery's first permanent single malt expression, Signature showcases a sherry-led style shaped by the rare practice of élevage, a progressive maturation technique more often associated with wine and cognac. Under the guidance of whisky maker Sarah Burgess, formerly of The Macallan, the whisky evolves through purposeful cask movement, microclimate variation, and blending strategies that amplify nuance and depth.
Drawing on the groundwork laid by the Whiskymaker's Reserve series, Signature is rich and textural, opening with aromas of polished oak, dark chocolate, and dried fruits before unfurling into layers of baking spice, citrus, treacle, and orchard fruit. It is an ambitious and assured statement of intent from a distillery helping to redefine English whisky - expressive, well crafted, and unapologetically modern in its approach.
The Macallan's 18 year old Sherry oak cask release
The Macallan's recent 18 Year Old Sherry Oak release is among the finest whiskies available. Matured exclusively in carefully selected sherry seasoned oak, it gains richness, structure, and natural depth. With time in the glass, it reveals a layered complexity: honeyed ginger, fig, orange rind, pepper, and raisin. The texture is beautifully oily, with sweet spice woven throughout. Its depth, as expected, is the result of time, patience, and the steady influence of cask. Though often associated with winter, the 18 is drinking exceptionally well in warmer months. Its aromas of dried fruit, citrus peel, subtle spice, and polished wood unfold with grace and clarity, and without excessive weight. In a world short of attention, where trends and styles come and go like the wind, there is comfort and appeal in this slowly matured whisky. Enjoy with the same patience and reverence.