6 Finished Whiskeys to Savor in 2024

While some purists might scoff at the trending practice of finished whiskeys, the fact is this process has been around for centuries, particularly in the scotch world. “Finishing” an aged bourbon or whiskey in a second barrel of varying wood, toast/char level or spirit can help enhance the original product, and the options are truly endless as whiskey innovators experiment in this category. The beneficiaries of such experiments are us, the thirsty consumers, and we’re pretty much game for anything tasty and original.

Here are some great finished whiskeys to check out next time you’re feeling … experimental.

Penelope Tokaji Cask Finish

106 Proof | $90

This little finished gem was first released in 2023 and quickly disappeared from shelves as word of mouth spread. Now, a second batch has been released, but it might also prove hard to find. The 95-5 Indiana rye whiskey base was aged 8 years (last year’s release was only 6 years) before it was put into used Tokaji wine barrels from Hungary, a spirit that was once called “the wine of kings” by Louis XIV. Tokaji is a sweet wine that dates back to at least the 1700s.

Tasting Notes: Right from the nose I get intoxicating notes of candy apple (the red-dipped kind) rolled in chopped peanuts. I’ve never gotten that flavor before, so that’s kind of fun. On the palate the rye kicks in with some warming hints of black pepper, citrus and toffee. The Tokaji influence creates a thick, viscous whiskey that also sweetens the rye’s sharp edges, with a finish of fig, dark chocolate and more of that sweet candy apple.

Watershed Distillery Bourbon Finished in Maple Syrup Barrels

114.1 Proof | $80

I need to apologize now, because this bottle originally came out last fall, and now it’s likely you won’t be able to find one near you. But the silver lining of the situation is now that you’re reading about it, you’ll be ready for when it’s (hopefully) released again this fall. And it’s worth tracking down. This is 5-year-old bourbon made at the Watershed Distillery in Columbus, Ohio, which was then put into one of its former barrels that most recently held SweetWater’s maple syrup.

Tasting Notes: If you’re a fan of maple finishes, you’ll love this one, as it’s dripping in wonderfully sweet and sticky notes of rich maple syrup and is paired with high-proof bourbon. On the nose I get soft toffee chews and raisin. And on the palate, I get the trappings of traditional bourbon up front — caramel, oak and vanilla — ending in a tidal wave of sweet syrup. At 114 proof, it’s not too much maple, but you definitely know it’s there after the first sip and every sip after. Tasty.

Sagamore Spirit Port Finish Rye Whiskey

103 Proof | $100

Late last year, Baltimore’s Sagamore Spirit rolled out another iteration of its award-winning Port Finish Rye, this time aging even longer in the port casks: three years to be exact. And this is after the rye whiskey aged for six years in high-char new oak barrels, of course. They’re doing great things with ryes in Maryland, and this is a shining example of innovation intersecting with tradition.

Tasting Notes: I see why this is one of Sagamore’s most sought-after releases. The flavor is spectacular — an interesting mashup of spicy rye and sweet, fruity port characteristics. On the nose I get baked cherries and graham cracker, and on the palate there’s bright raspberry, raisin and black pepper, along with a nice drizzle of caramel and honey. The spicy finish lingers and then goes back to the aforementioned cherry notes.

Log Still Distill e ry Monk’s Road Fifth District Series II Bourbon

100 Proof | $100

The Monk’s Road brand comes from the newly opened Log Still Distillery in Kentucky near Bardstown, and the founders of the brand have family ties to both the bourbon industry and the very land the distillery operates on. Their Fifth District series pays tribute to the historic distilleries in the area, and this one features 8-year-old high rye bourbon sourced from Kentucky and then finished in a second toasted barrel for a few months.

Tasting Notes: At 100 proof, it’s got lovely notes of a campfire s’more, oak and citrus, with a spicy finish that lingers long after the sun sets. If you could add a few lightning bugs to the room when you’re sipping, this would replicate the perfect summer night in the South.

Hirsch The Single Barrel Double Oak

112 Proof | $150

This is the second release of Hirsch’s Double Oak expression, and this one was aged for 8 years in a heavily charred (char 4) new American oak barrel and an additional year in a second lightly charred (char 1) barrel. The bourbon was made at an undisclosed distillery in Bardstown, Ky., where it was also aged and bottled.

Tasting Notes: I’m a big fan of double oak bourbons, and this one does not disappoint. On the nose I get a vintage note that I can only describe as “Grandpa’s attic,” which I find sometimes in older whiskeys. It signals that I’m about to try something truly special. On first sip, I get baked apple, cinnamon, oak and tobacco, and subsequent sips bring rich caramel and even more oak. If there was a scratch-and-sniff sticker for “Kentucky Rickhouse” and you licked it, this is what you’d taste. The finish is a fresh piece of German chocolate cake.

King’s Family Distillery Ryeconic Honey Cask Finish

106.8 Proof | $90

Located in Pigeon Forge, Tenn., King’s Family Distillery has steadily been building quite a reputation for itself and its flavorful barrel finishes. The husband-and-wife team who spearhead the operations have years of experience in various parts of the industry, and now they’ve joined forces to make a solid, award-winning brand. The Ryeconic line is a 95-5 rye whiskey from Indiana that was aged in two separate barrels, and this Honey Cask Finish was put into a third barrel that held east Tennessee honey.

Tasting Notes: This is a liquid juxtaposition of naughty and nice that tantalizes the tastebuds in flavorful ways. First, I get that spicy heat from the 6-year-old 95-5 rye, but then there’s this odd cooling rinse of thick honey and brown sugar that rushes in. On the palate it’s straight up graham cracker drizzled in honey and black pepper. There’s a slight oak note in there, too, and then comes the dark chocolate and spicy citrus — like a mango habanero zest. I’m on fire, but I’m also awash in smooth, silky honey. It’s the best of both worlds.