Herbal notes of coriander, pepper, candied almonds, circus peanuts, and dried sunflower seed heads, with slightly waxy lemon and creaminess overlaying it. This has a slick, oily/waxy texture and a sweet, nutty taste; those circus peanuts meet a stampede of pepper and sugared mice, the alcohol strength coming to the fore at the end. Unexpectedly moreish, this is packed with gum-nipping, tongue-twisting spicy mischief.

Reviewed by: Jonny McCormick (Spring 2019)

An interesting experiment in single cask finishing involved transferring the whiskey into St Lucia rum casks for 6 months. This has dried papaya, apricot, barley notes, hints of sherry, and robust pot still spices. Vanilla fudge sweetness, bountiful tropical flavors of passion fruit, mango, papaya—though never overtly sweet—it still has plenty of spiciness, with later traces of chocolate, café mocha, and nut butters. (380 bottles)

Reviewed by: Jonny McCormick (Spring 2019)

At cask strength this Clynelish represents House Tyrell. Split green wood followed by marshmallows on the floral nose; increasingly sweet, with a hint of cloves. The palate immediately offers classic Clynelish waxiness, with tropical fruits, honey, and subtle smoke. Licorice, black pepper, and citrus fruits in the medium to long finish.

Reviewed by: Gavin Smith (Spring 2019)

A highlight of the Basil Hayden’s line for its cherry cough drop and clove-studded orange flavors that nicely match sweet fruit with spice. There is some intriguing earthiness—suggestions of a mushroom-covered tree stump. The light-bodied palate delivers modest apricot, peppery oak, and vanilla, with sandalwood on the finish. Very nice flavors, just a bit timid.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

To create Fired Oak, Glen Moray spirit has been matured in bourbon casks for almost a decade, before a 10 month finish in heavily charred virgin American oak casks. Canned pineapple, honey, and vanilla on the nose, with a hint of lemon. An initial citric zest on the palate, then soft toffee, newly sawn timber, cloves, and cinnamon. Licorice, lively spices, and slightly smoky oak in the medium-length finish. £40

Reviewed by: Gavin Smith (Spring 2019)

Following a decade in bourbon barrels, Lasanta is finished for 2 years in oloroso and Pedro Ximénez sherry casks. Caramel, milk chocolate, and hazelnuts merge on the nose with the spicy dried fruit and orange notes associated with sherry wood maturation. Spicy sultanas, and damsons on the full, sweet palate, with more caramel, milk chocolate, nutmeg, and oak. The finish is long and smooth, with dark chocolate and wood spices.

Reviewed by: Gavin Smith (Spring 2019)

Prune, fig, dried cranberry, malt loaf, flame-grilled peach, a squirt of barbecued meat juices, and dry spices including coriander seed and red chili flakes highlight the PX cask aging of this triple-distilled malt. Big flavors in a good, full bodied dram with juicy red fruits, ruby grapefruit, caramelized orange, milk chocolate, with a thin line of spices and a short chocolate brownie finish.

Reviewed by: Jonny McCormick (Spring 2019)

Gentle notes of lilac, sweet perfume, and rye bread are underscored by orange blossom, spearmint, and blueberry. Heaps of spice—clove and cinnamon hearts candies—will delight rye fans, as the mix of berry fruits and lively spices really comes to life with water, revealing bitter citrus pith, black pepper, vanilla, and a finish of generous char and tobacco smoke.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Instantly evokes buttered pancakes drowning in maple syrup, but on closer inspection there is a lot of depth here, with a distinct charred-hickory note that suggests smoked meat or back bacon. Flavors slowly steer closer to the Jack profile, with tropical fruit, grape soda, and Pez candies on the finish lingering with a note of spent tobacco pipe.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Pot still rye whiskey containing 30% rye with malted and unmalted barley, and the only Kilbeggan distilled entirely on-site. This has a nose of Japanese rice crackers, fennel seeds, cracker bread, cinnamon, and nutmeg. A light structure of creamy pear, ginger loaf, clotted cream toffee, and vanilla before a peppery blast leads into the toasty rye flavors, with a finish of glittering spice and malty bread notes.

Reviewed by: Jonny McCormick (Spring 2019)

Heather honey, sultry smoke, sherry, and spice make this the ideal hibernation libation. Help see off the darkest months with these dominant orange notes and a supporting cast of crystalized ginger, cinnamon, and nutmeg. A warming taste of red berries, gingerbread, and Christmas spices gives the underside of the tongue a roasting before melting away, leaving a creamy mouthfeel imbued with strands of subtle smoke, barrel char, and spiced orange.

Reviewed by: Jonny McCormick (Spring 2019)

Distilled in 2012 entirely from Scottish barley, this was aged for 5 years in American whiskey barrels. The nose is sweet, with apricots, vanilla, ginger, white pepper, ozone, and antiseptic cream, plus insistent smoky peat. Orchard fruits on the palate, with big earthy smoke notes, vanilla, and coconut. The finish is long, with licorice, black pepper, rock salt, and drying peat.

Reviewed by: Gavin Smith (Spring 2019)

Irish blends come in many different combinations, but this tongue sizzler is malt and pot still whiskey only. Let the high alcohol blow off the glass to find spring blossoms, pot still spices, honey sweetness, tangerine, macadamia nut, peppercorn, star anise, and fennel seed. A rounded spiced-orange note, assertive spices, then toffee, nut, oak, and herbal tones with a finish of nippy clove and citrus peel. Dilute to taste. (3,516 bottles)

Reviewed by: Jonny McCormick (Spring 2019)

A sourced whiskey named for man’s best friend, this well-aged bourbon is layered with sweet and spiced aromas and flavors. PayDay candy bars, red Twizzlers, honey, caramel chews, and gingerbread mingle with iced tea, pipe tobacco, and peanut shells on the nose. Flavors of bitter orange, cherry soda, grape jelly, and roasted pecans are balanced by rich oak, cinnamon, and iced tea, with gingerbread spices and bittersweet chocolate on the finish.

Reviewed by: Susannah Skiver Barton (Spring 2019)

Bit-O-Honey candies, spearmint, and beeswax introduce this seductively sweet whiskey. On the palate, more honey notes, green apple Jolly Rancher, and grape jelly continue the vivid sweetness, augmented by the sweet nuttiness of marzipan and honey peanut butter. A nicely executed and pretty whiskey, finishing with candied almonds.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

It’s all about the candied fruit in this single malt sourced from an undisclosed Irish distillery: Skittles, grapefruit peel, gummy orange wedges, green apple candy, and Trix cereal on the nose, along with white pepper and ginger. A very sweet palate is well-served by its cask strength, showing clementine, grapefruit, guava, white pepper, and toasted grain. The finish holds nothing back, mixing salted pecans, leathery oak, and white pepper with citrus and grain. 216 bottles

Reviewed by: Susannah Skiver Barton (Spring 2019)

Distilled from Scottish barley in 2010, this was matured in first-fill bourbon casks and second-fill French wine casks before finishing in Bordeaux French oak. Fruity peat, salty vanilla, heather, toffee, and malt on the nose. Peaches and pineapple wrapped in peat, with marshmallows and rock salt on the supple palate. A whiff of iodine in the finish, with berries, cloves, licorice, and spicy oak.

Reviewed by: Gavin Smith (Spring 2019)

This is part of the distiller’s Extremely Rare range, and has been matured in bourbon casks for 15 years, before a third is transferred to oloroso sherry casks for 3 years. Dried fruits, icing sugar, honey, lemon cheesecake, and floral aromas on the nutty nose. The palate offers figs, crème brûlée, cinnamon, more honey, and citrus fruit. The finish sees citrus fruit and oak merge nicely.

Reviewed by: Gavin Smith (Spring 2019)