A decade of aging in an oloroso cask has bestowed aromas of stewed plum, prune, throat lozenges, and thick fronds inside a tropical palm house, while still executing the same dreamily serene Kikori character. Age has enhanced the mouthfeel of this rice whisky, serving up a smooth, clean palate of tart orange, damson, and plum sweetness, with a complex twist of spice and drying orange peel on the finish. (312 bottles for U.S.)

Reviewed by: Jonny McCormick (Winter 2018)

This is the final release in a three-part series that began in 2016 with One For The Road, followed by One For All. Initially aged for 18 years in bourbon barrels, then finished in virgin American oak quarter casks. The nose features tinned peach segments, coconut, and white pepper. The palate offers caramel, marzipan, almonds, and sultanas. Dark chocolate, raisins, and black pepper in the finish. £130

Reviewed by: Gavin Smith (Winter 2018)

The third release of Westland’s single malt aged in native Garryana oak from the Northwest. Supply limits meant the wood was used more as a finishing agent this year, but the results are impressive. The nose has woodsmoke, eucalyptus, dark chocolate, espresso, blackberry, and lemon zest. The palate is toasty, with cocoa powder, berries, cinnamon, and chili pepper, finishing with more dark chocolate and espresso. A lot going on here, and it’s all good.

Reviewed by: David Fleming (Winter 2018)

This replaces the 21 year old expression. Initially matured in bourbon and second-fill American oak casks, and then in Spanish oak oloroso butts. Rich, warming aromas of cinnamon, honey, oak, and milk chocolate. The chocolate darkens on the full palate, with contrasting ripe pears and crème brûlée. A hint of brine, along with citrus fruits and light oak in the lengthy finish.

Reviewed by: Gavin Smith (Winter 2018)

Lagavulin 12 year old is represented in Diageo’s annual Special Releases lineup for the fifteenth consecutive year. This was matured in refill American oak barrels. Earthy, peppery peat are present on the nose, along with hazelnuts, seaweed, and lemon juice. It offers citrus fruit, bonfire smoke, pepper, chili, and antiseptic on the palate. The medium-length finish features smoked chilies.

Reviewed by: Gavin Smith (Winter 2018)

Rich, supple cognac aromas fit for twilight sipping on a blustery afternoon: cooked apple, prune juice, cinnamon, pecan pie, walnut, and white pepper. A luscious palate of marron glacé, nutmeg, dusty cocoa, prune, toffee apple, nutty dark chocolate brownies, black truffle, and clove. A more rounded, darker, and better-balanced whisky than the restrained 2016 release with its taut, citrus grip. Brenne has found its sweet spot.

Reviewed by: Jonny McCormick (Winter 2018)

Bunnahabhain has been marketing batches of peated spirit under the Mòine banner since 2004, and this example is the first to have been fully matured in Bordeaux red wine casks. Damp peat, sweet antiseptic, and subtle raspberry aromas. Lots of red berry notes on the palate, backed by milky coffee, peat, and vanilla. Black pepper and berry fruits in the smoky finish.

Reviewed by: Gavin Smith (Winter 2018)

This expression replaces the previous 17 year old, and has been aged in bourbon and second-fill American oak casks, followed by a period in first-fill Spanish oak oloroso butts. Sherry is immediately obvious on the nose, with fresh-baked fruitcake aromas, honey, and allspice. The palate is sweet and spicy, with Jaffa orange segments dipped in sea salt, toffee, and dark chocolate. Orange and oak in the medium-length finish.

Reviewed by: Gavin Smith (Winter 2018)

This is the first batch of the only cask-strength bottling in the lineup and was matured in a combination of American oak, Pedro Ximénez, oloroso, and virgin oak casks. The nose offers gingersnap, melon, and cocoa powder, becoming floral in time. Bright fresh fruits on the palate, notably apricot and mango, with honey. Drying slowly, with a sprinkling of black pepper. (2,400 bottles for U.S.)

Reviewed by: Gavin Smith (Winter 2018)

This expression is described by the distillers as “the heart of our range.” Matured in virgin oak, Pedro Ximénez, and oloroso casks. Oily on the nose, with ripe banana and a hint of oak. Quite full-bodied and slick on the palate, with vanilla, honey, and almonds. Milk chocolate and lime in the medium-length finish.

Reviewed by: Gavin Smith (Winter 2018)

This blend of bourbons (both sourced and house-made) is partly finished in PX sherry casks, and that influence makes itself known through aromas of candied pecans, honey, raisins, figs, oranges, and white pepper, along with cigar wrapper, rose petal, and some minerality. The palate is replete with roasted corn, dried dates, candied almonds, oranges, raspberry-jam cookies, cinnamon bark, and plenty of oak—a flavorful and elegant combination with silky mouthfeel and good balance.

Reviewed by: Susannah Skiver Barton (Winter 2018)

The spectrum of aromas covers fudge, vanilla, a tantalizing crush of bitter grapefruit peel, lime pith, and Jaffa orange, with root ginger, spring onion, and cilantro stalks adding some freshness. A trio of unpeated single malts aged in French oak casks, this brings crème de cassis, mixed peel, burnt toffee, chocolate, and maltiness, with brief reminders of those green herbal notes, followed by a pleasing, malty-sweet finish.

Reviewed by: Jonny McCormick (Winter 2018)

Quite herbal on the nose, with aromas of dried tarragon, parsley, and dill, along with cherry, milk chocolate, orange blossom, vanilla bean, and sweet tea. The palate is slightly grain-forward, but is full and well balanced, with orange, dried flowers, chamomile tea, lemon rind, and ginger. The finish offers cinnamon and milk chocolate against a note of candied lemon. Youthful and barrel-influenced, but admirably executed.

Reviewed by: David Fleming (Winter 2018)

Rather than the customary bourbon cask, this was aged in refill European oak butts. The nose is delicate, with brittle toffee, vibrant orange, pineapple, and a hint of barley. Mellow and fruity on the palate, with apricots, soft toffee, and table salt. Gingery oak and cocoa in the lengthy, slightly minty finish.

Reviewed by: Gavin Smith (Winter 2018)

Delicate floral and sweet aromas—peach blossom, honeysuckle, fresh apricot, milk chocolate, and nougat—commingle with earthy, herbaceous notes: espresso bean, log pile, clay. The palate is light-bodied, but doesn’t shortchange on flavor, with vanilla cookie, apricots, hazelnuts in milk chocolate, apple blossom, and salted light caramels. Take your time with this whiskey—it’s mature in flavor, if not in barrel age, and it needs room to unfold its many intriguing layers.

Reviewed by: Susannah Skiver Barton (Winter 2018)

The youngest of the 2018 Mortlach trio, this is named after the distillery’s famous small spirit still. Maturation has taken place in sherry and bourbon casks. Baked apricots and ginger on the nose, with black pepper, lots of milk chocolate, and an herbal note. The palate is mildly savory, with more milk chocolate, vanilla, orchard fruits, and cinnamon. Lingering chocolate ginger in the finish.

Reviewed by: Gavin Smith (Winter 2018)

Fresh and delicate on the nose, with stone fruit—especially peaches—white pepper, orange Creamsicle, and spice. A generous oak backbone provides the foundation for plums, nectarines, black pepper, clove, chamomile tea, and piney cedar that sweeps into a dry oak, cocoa, iced-tea finish. Although a bit hot at times, the balance and array of flavors is an outstanding coup for this young distillery.

Reviewed by: Susannah Skiver Barton (Winter 2018)

The nose has a bright note of lime, as well as dried herbs including coriander, parsley, and dill. Bonfire smoke and charred oak are in the mix, along with rich caramel. The palate blends sweet vanilla and toffee with smoked wood, apples, peanut shells, and a peppery spice embellishing the background. The finish is dark chocolate, espresso, peanut brittle, and more charred oak, along with a lingering, pleasant cigar aftertaste.

Reviewed by: David Fleming (Winter 2018)