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Five Great Whiskeys to Welcome Spring

Spring is here, and it's time to refresh your liquor cabinet with some lively new whiskeys for warmer weather.
  • Margarett Waterbury is a whiskey enthusiast and industry expert.
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Spring has officially arrived. Flowers are blooming, days are longer, and here in Portland, a strange yellow orb is occasionally peering out from behind our solid ceiling of cloud cover.

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That means its time to stow those big, burley, galoshes-and-overcoats winter whiskeys at the back of the cabinet to make way for some new, lighter-on-their-feet additions. Ready to go shopping? Here a few ideas for fresh new whiskeys for springtime.

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Blair Athol 12

This under-the-radar single malt from Diageo-owned Blair Athol is made in the Midlands, not far from the line dividing the Highland and Lowland regions of Scotland. It offers a compelling combination of chewy malt, sweet flowers, and lively spice, just the thing for the shoulder seasons.

Woodford Reserve Double Oaked

First aged in standard charred oak casks, then transferred to deep toast/light char cooperage, Woodford Reserve Double Oaked is soft and sweet, with an unusual coconut/almond note that sets it apart from other bourbons. Woodford is also the official bourbon of the Kentucky Derby, springtime’s flagship whiskey event, so you might as well start prepping now.
Colonel E.H. Taylor Four Grain Bourbon
Hitting shelves in April, this is Buffalo Trace’s answer to the recent crop of four-grain bourbons produced by craft distilleries across the country. We’re looking forward to trying it as soon as we can lay our hands on a bottle.

Glenmorangie Milsean

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Inspired by the candy shop, Milsean comes dressed for spring in a red and white striped box and bottle. This whisky is finished in re-toasted Portuguese wine casks, giving it tons of sweet fruit and confectionery flavors. Our reviewer called it a “crowd pleaser.”

Sazerac Rye

This won’t surprise anybody, but Sazerac Rye is so flipping good in cocktails—and make no mistake, spring is cocktail season—that you owe it to yourself to pick up a bottle. Enjoy it in its namesake cocktail, then pivot into another classic New Orleans drink, the Vieux Carré, made with rye, cognac, and Benedictine.

Margarett Waterbury

Margarett Waterbury is the author of "Scotch: A Complete Introduction to Scotland's Whiskies" and a full-time freelance writer and editor specializing in the beverage industry. Her work has graced the pages of numerous publications, including Whisky Advocate, Food and Wine, Spirited Magazine, Artisan Spirit, Edible Seattle, Sip Northwest, Civil Eats, Travel Oregon, and many others. She also boasts editorial experience as the former managing editor of Edible Portland and as a co-founder and former managing editor of The Whiskey Wash. In recognition of her talent, Margarett received the Alan Lodge Young Drinks Writer of the Year award in 2017 and was awarded fellowships for the Symposium for Professional Wine Writers in 2017 and 2019.

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