Three on the shelf.
One we'll keep quiet about.

American single malt is its own category now, and Westland is most of what makes that true. The bottle we're pouring is finished in Pacific Northwest oak — drier than a sherry-cask Scotch, cocoa and pencil shavings in a good way. Sip it next to a Highland and the case for American single malt makes itself.

On the regular pour list. Half-ounce neat, on request, for any whisky member working through the shelf this season.

A blend of straight ryes out of Park City. Spicier than a wheated bourbon, softer than a Pikesville. Sweet on the front, drying on the back. Goes through an Old Fashioned without losing itself.

If you've been on bourbon, this is the gateway. If you've been on rye, this is what to bring a friend who hasn't.

The third is on the shelf. We're not putting it on the menu. Allocation is small and we'd rather it land with the regulars before it makes a guide.

Ask Dustin. If it's the right night, he'll pour it.