Review: Andalusia Stryker Madeira Cask American Single Malt

On January 19, 2025, the Alcohol and Tobacco Tax and Trade Bureau officially recognized American single malt whiskey as a category of American whiskey. That designation may be new, but American single malt whiskey is not. American distillers had been developing their own approach to malt whiskey for years before the category received official recognition.

For many whiskey drinkers around the world, the words “single malt” tend to point immediately toward Scotland, and often toward the peated single malts of Islay. But peat smoke is not inherently synonymous with single malt. Much of that association comes from Scottish history.

Thousands of years ago, Scotland was considerably more heavily forested than it is today. Forests were cleared for agriculture, grazing, construction, shipbuilding, charcoal, and fuel. By the time Scotch whisky production was becoming established, wood was no longer an endlessly available fuel source in many parts of the country. Peat, however, was readily available. Scotland’s extensive peat bogs provided a local source of fuel, and peat became an important part of everyday life, including the malting of barley.

Malting requires heat to stop germination and dry the grain. Historically, burning peat was a practical way to generate that heat. The smoke inevitably became part of the malt and, eventually, part of the identity of certain Scotch whiskies.

Tradition has a funny way of turning necessity into identity.

American single malt whiskey does not have to follow that same path. American distillers certainly use peat, and some do, but the category also gives them an opportunity to ask a different question: What does malt whiskey taste like when it is allowed to express an American sense of place?

That can mean different fuels, different woods, different maturation environments, and different approaches to creating smoke and shaping the malt profile. The objective is not necessarily to make American Scotch. It is to make American single malt.

Located in Blanco, Texas, Andalusia Whiskey Company makes American single malt that is proudly Texas. In 2026, the Blanco distillery released a 116 proof expression of Andalusia Stryker Madeira Cask American Single Malt.

The mashbill consists of 100% malted barley, primarily pale 2-row from Great Western Malting, along with a small percentage of Dark Chocolate and Munich malt grown and malted in Wildorado, Texas, by Maverick Malthouse. While the mashbill is entirely malted barley, there is plenty going on within that 100%.

Ninety percent of the malted barley is unsmoked, while 10% is smoked. The smoked portion can be broken down further: 70% is smoked with oak, 20% with applewood, and 10% with mesquite. No peat smoke.

The grain was fermented for seven days in a closed-top, 2,000-gallon fermenter using a basic malt whiskey yeast, with the temperature maintained between 85 and 90 degrees Fahrenheit. The mash was triple-distilled on a copper pot still, with the spirit coming off the still at an aggregate proof of roughly 145. It then entered new, charred oak barrels with a No. 3 char from Kelvin Cooperage at between 117 and 120 proof.

After at least three years of primary maturation, the casks were selected and blended before being transferred into three 220-liter Madeira casks. The Madeira casks typically rest in a lower section of the hottest area of the rickhouse for a minimum of three months. For this particular batch, however, the whiskey spent just shy of a full year in Madeira casks, entering them at 120.5 proof.

Andalusia Whiskey Company puts an unmistakably American and Texas spin on single malt, with a whiskey that clearly does not aim to be Scotch.

Is an approach like this worthy of changing how the world thinks about single malt? Let’s find out.

Andalusia Stryker Madeira Cask Finished American Single Malt Whiskey Review

Right out of the gate, the smoke is apparent, with smoldering sage taking over the nose. The smoke doesn’t stop there, as heavily smoked bacon quickly joins the mix. Dense pound cake develops before the smoke surfaces again in the form of charred plums, with dark chocolate rounding out the bouquet.

It’s fascinating that only 10% of the barley is smoked, particularly given how many different expressions of smoke show up on the nose. This is never simply one smoky note. There are several discernible smoky notes, brought about by three different types of smoke working together.

The palate opens with an extremely brief hit of cranberry juice before instantly flipping to mesquite smoke. It’s very noticeable, yet nowhere near overwhelming. Mingling with the mesquite is a medicinal cherry cough drop, followed by stewed green apples and cacao as the mid-palate develops.

The smoky profile is just right, and the smoke adds a tremendous amount of body to the whiskey, creating an exceptionally chewy mouthfeel. I’m not sure I’ve ever experienced an American single malt with this much chewiness on the palate.

The finish ushers in smoked sea salt and slightly scorched grenadine, along with more red fruit in the form of dehydrated strawberries. The combination creates a sensation much like Kellogg’s Special K Red Berries breakfast cereal before tobacco brings everything to a close.

This is quite the powerhouse of an American single malt whiskey. Admittedly, I don’t typically care for peated Scotch, but the smoky profile here unexpectedly works for me in a big way. For those who enjoy smoky whiskey, this is wildly enticing. For those who typically avoid smoky whiskey, this is one that could make them reconsider that stance.

This is arguably among my Top 10 American single malt whiskies that I’ve tried. I also haven’t been able to try anything from Still Austin in a few years. The last Still Austin expression I tasted was the flagship cask strength bourbon aged for two years, so I’ve missed out on the more recent, heavily hyped releases from Still Austin. I understand the cult following, but this release from Andalusia Whiskey Co. is the best Texas-distilled whiskey I’ve personally experienced to date.

116 proof.

A / $65

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