10 seriously weird and wonderful whiskies 

Whisky to some people is old hat. A stuffy category of drink with a conservative attitude that is consumed by one kind of person. It’s a gross simplification, of course, as whisky is really a wide and varied world with all kinds of personalities and perspectives. Naturally, this leads to the creation of some truly interesting, unusual products.

The weird and wonderful, you might say. Whiskies that are celebrated for their distinct characteristics, making them a must-try for any adventurous whisky enthusiast or a newbie who wants to try something unexpected. Here’s a starter for ten for you, lovely reader. Enjoy.

Our top 10 seriously weird and wonderful whiskies

1. Seaweed & Maple Syrup & Butterscotch & Christmas Cake Whisky

This ampersanded creation is the result of a collision between several expressions in the &Whisky catalogue, with the final blend comprised of malt whisky from Islay and Speyside, grain whisky, and Canadian corn whisky.

2. Abasolo Whisky

All the way from Mexico comes Abasolo. What makes this whisky interesting is that it’s made using 100% Mexican Cacahuazintle corn, a portion of which goes through nixtamalization, an ancient cooking technique. You can read more about the story behind Abasolo here but suffice to say, you’ve never tried a whisky like this before.

3. Ardbeg Heavy Vapours Whisky

A fascinating one from Ardbeg, Heavy Vapours was distilled without using Ardbeg’s purifier, which processes the whisky’s heavier elements and elevates a floral fruitiness that balances the spirit’s powerful peat. That’s absent here and it resulted in a truly individual and divisive expression which you have to taste for yourself to understand.

4. Mackmyra Svensk Rök

Swedish single malt maker Mackmyra doesn’t do anything typically, with its vertical distillery and a range of expressions crafted in odd but awesome ways. Svensk Rök, for example, was made with locally grown barley and juniper-smoked malt, giving the spirit a distinctive blend of smoky and herbal notes.

5. Octomore

Known as the world’s peatiest whisky, Octomore’s single malts are made at the Bruichladdich Distillery which ramps up the intense smoky flavours by ensuring the whisky boasts the highest PPM (parts per million) of phenols of any around. To the brand’s credit, the spirit retains a fruity, creamy element too making it more balanced than simply a boisterous bonfire. 

6. High West Campfire Whiskey

Ever had a blend of bourbon, rye, and peated Scotch whisky? That’s what High West made with Campfire, a whisky that possesses an array of sweet, spicy, and smoky elements in an unconventional mix.

7. Westland Garryana

Westland is another distillery that does things its own way, like its range of American single malts aged in ‘Garry oak’ barrels, a rare species of oak from the Pacific Northwest. The Garryana series always throws up intriguing spirits, like the 6th edition, which also included whisky aged in second-fill Pedro Ximénez butts, Calvados casks, and barrels that previously held American grape and apple brandies.

8. Glenmorangie A Tale of the Forest

Ever experimental,  Glenmorangie’s director of whisky creation Dr Bill Lumsden made this single malt with barley kilned with botanicals. This used to be a common practice and Glenmorangie revived it here with juniper berries, birch bark, and heather flowers, as well as a little peat used.

9. Hakushu Distiller’s Reserve 

Another whisky you really need to taste for yourself to truly appreciate. In fact, I’d rather you sampled it without reading about it and knowing what to expect first, so singular is the profile of Hakushu. The Japanese single malt from the forests of Mount Kaikomagatake has this unique fresh, herbal, and lightly smoky character, typified by notes of mint, cucumber, and green tea.

10. Balcones Brimstone Whiskey

American craft distiller Balcones are also relentless innovators and while we could have shouted about its delightful Pot Still Bourbon, Brimstone takes the weird and wonderful prize for us. A Texas whisky made from roasted blue corn, it’s made by smoking the whisky itself rather than the grain with Texas scrub oak, delivering intense smoky, spicy, and earthy flavours.

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