I was lucky enough to try some truly incredible whiskies in 2025. Festival drams, bar pours, and invitation-only tastings all blurred together over the year. But a few drams stood apart.
These are the whiskies I kept thinking about long after the glass was empty, and right through the year that followed.
Filey Bay Orange Wine Barrique Finish
This was my whisky of the day at the Midlands Whisky Festival 2025. I was lucky to find it, and the Spirit of Yorkshire Distillery’s stand was tucked away in a corner on the top floor of the building.
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READ THE STORYFrom the first sip, it felt bright and confident. Light citrus came first, followed by malt, brown sugar, and gently stewed fruit. It was refreshing rather than heavy, and completely moreish. The kind of whisky you want to come back to rather than analyze to death.
It is made by Spirit of Yorkshire, using 100% homegrown Yorkshire barley. The whisky starts life in ex-bourbon casks before being finished for several years in Spanish orange wine barriques. These casks previously held wine infused with orange peel, and the influence is subtle but unmistakable.
Bottled at just over 46% ABV, it feels settled and complete. Not experimental for the sake of it. Just well judged, joyful whisky.
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At almost £90, it is a bit pricey. However, it feels justified by its limited nature – only 1,100 bottles exist. Here’s hoping I can get my hands on one for 2026.
Strathmill 12 Year Old SMWS 100.46 “Strawberry Pop Tarts”
This was my whisky of the day at the Seven Hills Whisky Festival in Sheffield, poured by friend of The Whiskey Wash, Phil Dwyer.
It was instantly expressive. Strawberry jam simmering on the stove came first, followed by orange peel, soft bubbles like Champagne, and warm plum tart. It felt playful but precise, and indulgent without ever becoming cloying.
The whisky was distilled at Strathmill Distillery and bottled by the Scotch Malt Whisky Society as a single cask release. It spent most of its life in ex-bourbon wood before being finished in a first-fill Australian Shiraz wine barrique.
Months later, I am still thinking about this whisky, and I bitterly regret not snapping up a discounted bottle at the festival. I am hoping (really, really hoping) to stumble across a bottle in 2026.
Eagle Rare 17 Year Old (Buffalo Trace Antique Collection 2025)
This was my favorite bourbon of the year, tasted at The Savoy during the UK launch of the Buffalo Trace Antique Collection 2025. Even in a lineup as strong as BTAC, this one stopped me in my tracks.
The nose alone was remarkable. Ripe cherry and macerated strawberries led the way, followed by leather, vanilla, and cream soda. It was rich without being heavy, and expressive without feeling forced. The palate followed through with caramel, toasted oak, cherry tart, and a touch of tobacco. Everything felt deliberate and beautifully balanced.
Eagle Rare 17 is produced at Buffalo Trace Distillery using the distillery’s low-rye mash bill. It is aged for nearly two decades in new charred American oak barrels, then bottled at 101 proof. There is no finishing here, and no need for it.
This was the standout of the night for me. It felt like a distillery statement. Confident, mature, and completely at ease with itself.
The Sexton 11 Year Old Irish Single Malt Whiskey
I tried this at The Whiskey Jar in Manchester with some friends from the OurWhisky Foundation, who did not hesitate to recommend it.
It was easy to like, but not simple. Nutty and malty notes came first, almost like Ovaltine, followed by honey, brown sugar, and dried fruits. It was smooth, warm, and quietly satisfying.
The Sexton is produced at Old Bushmills Distillery and made from 100% malted barley. It is triple distilled in copper pot stills, then matured for eleven years in Oloroso sherry-seasoned French oak casks. That full-term sherry maturation gives it depth, but never overwhelms the spirit.
Bottled at 43% ABV, it is unapologetically approachable. The type of dram for easy drinking after a long week at work.
Fettercairn Vanguard 29 Year Old
I tried this at a Fettercairn event in London, and it immediately felt like a whisky built for quiet attention.
Despite its age, the fruit was still front and center. Stewed and dried strawberries stood out, alongside cream, pineapple, and apricot. There was oak spice and freshly baked pastry, followed by a short, sharp note of dark chocolate that brought everything back into balance. It was rich, but never tired.
The whisky was distilled at Fettercairn Distillery in 1995 and spent 25 years in refill bourbon casks. It was then finished in extremely rare French pink oak casks. Fettercairn’s cooling ring distillation encourages high reflux, which helps preserve the distillery’s tropical fruit character even after long maturation.
Bottled at natural cask strength and released in tiny numbers (99 bottles), this felt like intent made liquid. Not age for the sake of it, but clarity, patience, and confidence brought together.
I am so thankful I had the chance to try this expression. It demonstrated, for me, just how underrated Fettercairn can be. I am excited to see what they do in the new year.
