Unusually, Wemyss Malts simultaneously offered two single cask bottlings of Clynelish in October 2014, both distilled in 1997 and matured in hogsheads. ‘Bench with a Sea View’ provided an out-turn of 371 bottles. The nose is sweet and fruity, with green apples and chocolate mousse. Slightly oily on the palate, with black pepper, salt, and orchard fruits. Persistently peppery in the finish, with citrus fruit, oak, a hint of brine, and cocoa. £68

Reviewed by: Gavin Smith (Spring 2015)

Polished rosewood. Big sherried notes, but also generous sweetness. Vermouth-like: dark fruits, a hint of spice, light oxidation, with some herbal edges and Morello cherries. Becomes balsamic. The palate is highly concentrated, with more cherry, but has this intense savory astringency. Water is needed. The nose continues to be remarkable, all damask rose and resin, but dilution can’t eradicate the mouth-puckering quality. £130

Reviewed by: Dave Broom (Summer 2015)

Cragganmore is a whisky that typically needs time before it starts to get going and which then goes through many changes on its journey to its complex, layered apogee. Here it is at a slightly contradictory midpoint. The nose is fragrant and fruity: apricots, stewed apple, and yes, lemon; and, with water, a hint of smoke. The palate meanwhile shows more of the earthy depth and sloe berry richness that will slowly emerge. A pleasing dram, nonetheless. £75

Reviewed by: Dave Broom (Spring 2012)

I’m playfully perplexed as to whether the titular “vintage” refers to an elderly strawberry or an aged punnet. Undaunted, this example from the Highland powerhouse noses much better than promised with fresh mint, small, tight strawberry buds, sandy loam, and a saccharine sweetness. It has a sweet, syrupy, fat flavor, in turn revealing caramel, buttery notes, white chocolate, vanilla, and black currant. A satisfying finish of browning butter and warm chestnuts. (242 bottles) £82

Reviewed by: Jonny McCormick (Spring 2015)

Yes, it’s another 1991 Bunna from Wemyss, so check the name when purchasing. This one has a distinctly smoky element alongside the marine note which they both share. Very light lemon, with water, then a hit that’s like walking into a high-class sushi joint. A zesty start with lots of angelica, and then sweetness with, when diluted, soft malt and light ginger on the palate. Rock solid. £103

Reviewed by: Dave Broom (Winter 2014)

Light gold with a very fresh and slightly ozonic nose that brings to mind Thai herbs: lemongrass, galangal, as well as lime. Just slightly nippy when neat. The palate is equally intense, but with a central sweetness. Water cuts down this razor-sharp intensity, adding a softer mid-palate texture, while the finish remains slightly mineraly. A decent aperitif Bunna. £97

Reviewed by: Dave Broom (Winter 2014)

The problem with selling your whisky by description is that if you don't deliver what you've claimed in the name, you're in trouble. That's a little bit how it was with these whiskies when they were seven years old. At this age, though, these are big boy whiskies and there is plenty of peat, seaweed, oil, barbecued fish, and salty sea notes to keep you hooked. Nicely balanced with fruit, too. £35

Reviewed by: Dominic Roskrow (Winter 2011)

Nectarine, tangerine, toffee, and vanilla on the nose. There’s also teasing smoke, if you look for it. The sweet fruity notes start at the beginning of the palate, then cinnamon, nutmeg, cut hay, and smoke kick in. Lingering cracked pepper, clove, and distant smoke. Good gritty texture. Dynamic stuff for a young whisky.

Reviewed by: John Hansell (Summer 2009)

Aggressive earthy smoke, tar, fiery pepper, bath soap, and ginger tamed by toffee and ripe malt. Lingering smoldering peat, anise, and tobacco. For those who like smoky whiskies young, aggressive, and unabashed.

Reviewed by: John Hansell (Summer 2009)

Aultmore is part of the Dewar’s stable and another of Speyside’s forgotten light brigade. Here is a noseful of esters: bubblegum, pineapple, pink grapefruit, strawberries, and icing sugar. Visions of “Legally Blonde” flash through the mind. The palate is equally energetic, though with little cask influence it’s a bit gawky and slightly green, especially with water, suggesting that another year wouldn’t have done it any harm. Still, all very lovely. £100

Reviewed by: Dave Broom (Spring 2013)

Here is Benrinnes in very summery guise, with its signature meatiness barely discernible. Instead you get lots of thyme, rosemary, and dried citrus peel. The palate is clean and concentrated, with a tart drive akin to red currant. It is this jangly effect which shows the need for dilution. Water does improve things, and while the sour fruits are still there, the effect is more calm. It does lack length though. £65

Reviewed by: Dave Broom (Fall 2015)

The least assertive of the Wemyss 12 year old range, and the most flighty. There's nothing wrong here, and the whisky's well-made and won't disappoint, but when you compare the spice hit here with what's on offer with other malts, this isn't shouting loudly enough. £35

Reviewed by: Dominic Roskrow (Winter 2011)

Quite a solid start for a Caol Ila which, like the 30 year old (see above), pitches you into the farmyard, though this time it’s a sheep-shearing shed. There’s also some bacon and spent barbecue. The initial impression is of a pretty dry example, but some oil begins to seep through. The palate is explosive with some engine oil, becoming pretty flinty with violet notes, and the distillery sweetness is hidden. A little disjointed. £135

Reviewed by: Dave Broom (Winter 2014)

A slightly perfumed nose offers up the slightly unusual pairing of dried lavender, sweet-cured herring, and then potpourri air freshener. This flies off to show wet dulse on warm sand. It starts sweetly with some nutmeg, then hot peppers. The smoke is very light, allowing a tantalizing glimpse of soft guava before the salinity returns. Water brings out the peat kiln but also that initial perfume. Muddled. £700

Reviewed by: Dave Broom (Winter 2014)

Indeed smooth, and malty, with vanilla, shortbread, golden raisin, and macadamia nuts. Light oak spice emerges on a fairly quick finish. (It is only 8 years old, after all.) Pleasant and easy-going.

Reviewed by: John Hansell (Summer 2009)