Evening Standard

It's a lively drink, the kind of whisky to sip through a party - it's certainly not sleep-inducing.

The Independent

Here, the rye gives the whisky a great depth of character, aged for at least five years in brand new French oak Bordeaux casks. Bold oaky vanilla aromas are joined by some fudge and black peppercorn, while the palate is rich and slightly spicy, with spice continuing on the long finish. Best served neat, with a splash of water, or as an alternative to bourbon in Old Fashioned cocktails, with a few dashes of angostura bitters and brown sugar.

Good Housekeeping

Rye adds an extra spicy element to whisky, and Adnams makes its blend on homegrown soil with the addition of East Anglian malted barley. It’s matured in French oak for a minimum of five years and is equally delicious sipped neat or in a classic cocktail. The black pepper injects interest without overpowering the vanilla, butterscotch and maple notes, making this a well-balanced, enjoyable dram for all.