Having previously released bottlings that were fully matured in sauternes casks, Kilchoman has now launched one where initial maturation took place in bourbon barrels, followed by 5 months of finishing in sauternes hogsheads. Unpeeled Jaffa oranges on the initial nose, floral, with a whiff of iodine and earthy peat. Tangerines, milk chocolate, lively spices, and bitumen combine on the palate. The finish is long, smoky, and perpetually spicy.

Reviewed by: Gavin Smith (Spring 2019)

Herbal with roasted sage leaves, coriander seed, savory meat juices, and a twinge of tarragon, though there are fruity qualities like fresh peach and clementine. Creamy orange fondant, clove, peach, and nectarine sweetness, honey, and caramel with a gentle spicy edge makes for a quite charming whisky. It reaches a plateau relatively quickly, with just hints of citrus fruit and light spices to finish. (5,443 bottles)

Reviewed by: Jonny McCormick (Spring 2019)

Nectar D’Or is aged in bourbon barrels for 10 years, before 2 years of finishing in sauternes wine casks. The nose offers apricots in syrup, honey, walnuts, and ripe green grapes, while the oily palate yields citrus fruits and honeyed cereal notes, along with white pepper and wood spice. The finish is long and oaky, with a fleeting return of apricots.

Reviewed by: Gavin Smith (Spring 2019)

Windswept and coastal: rock pools, the chalky sweetness of Edinburgh rock candy, and aromas of smoked fish on the quayside. The masochism of bonfire smoke and peat reek is utterly invigorating and restorative. Lemon creaminess, with an eruption of spice and citrus, the irascible spices pushing out in all directions. This is a big, cask strength bruiser, but Peat’s choleric temper can be readily soothed with a drop of water. (1,400 bottles for the U.S.)

Reviewed by: Jonny McCormick (Spring 2019)

Rose petal and grapefruit meet clove-like spice, but it’s the soapy floral sachet and dill notes that distinguish this rye. While it seems somewhat young, the generous cinnamon candies, spiced cherry, and red berry fruit pour lively and vibrant, with drying tannins, peppery spice, and green apple on the finish.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

This was aged in new American oak and selected for its faint smokiness, believed to have been picked up from a previous peated spirit run. Pears, white pepper, and faint cigarette smoke on the nose. Full-bodied, with lots of tropical fruit, vanilla, honey, and a slightly antiseptic note. Long and peppery in the finish, with more medicinal flavor. £500

Reviewed by: Gavin Smith (Spring 2019)

This leads with herbal notes of dill, mint, and fennel on the nose, followed by candied orange, dried apricots, lime, vanilla, and allspice. A creamy palate offers milk chocolate, raspberry jam, orange, and lemon peel, with a peppery back note. The finish is long and rich, with a balanced oak influence, almond, and more chocolate. The aging lends complexity, while all is vigorous and lively.

Reviewed by: David Fleming (Spring 2019)

A nose of cherry candies, rose water, spiced molasses cookie, candied nuts, clove, and nutmeg make a lovely first impression. On the palate it feels a bit soft, with butter pecan ice cream, banana, and toffee, as it strikes a balance of sweetness and spice. The finish veers toward earthiness, with tobacco barn and warming chili spice.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Triple Cask replaced Macallan’s Fine Oak range in 2018, and was matured in a combination of European and American sherry-seasoned oak and American oak bourbon barrels. The entry level 12 year old offers a relatively light, zesty nose, with citrus fruit, vanilla, and ginger, while the palate yields more citrus fruit and vanilla, honey, sweet oak, and dark chocolate. Cantaloupe and wood spice in the finish.

Reviewed by: Gavin Smith (Spring 2019)

St. George’s Distillery master distiller David Fitt makes scrumptious grain whiskies as well as The English whiskies, and this one has a beautiful balance of malt and spiciness, with crisp barley notes, cornbread, rye spice, peppercorn, light honey, green fruits, and some classic grain characteristics. Zested orange, lime, toasted cereal, caramel, and lovely rye notes on show, though the spiciness is a little tame. (1,962 bottles) £48

Reviewed by: Jonny McCormick (Spring 2019)

Rye at its prettiest and most delicate: bouquets of flowers, with boxed pistachio pudding, Apple Jacks, honey cough drops, licorice, and anise on the nose. Though it shows plenty of barrel influence, the palate is more spirit-driven and provocative, with peonies, lilacs, rose petals, pistachios, and nougat, lengthened by cocoa powder on the finish.

Reviewed by: Susannah Skiver Barton (Spring 2019)

Braided apple puff pastry, sultana, custard, a hint of blueberry, and jam slathered over warm scones, backed by hot chocolate and Christmas spices. The taste experience is surprising, as just when it draws you in with green apples and banana custard, it goes off on a tangent with mouth-drawing sour green plums, peppercorn, and candied wild strawberries, and concludes with a ground ginger and peppery finish.

Reviewed by: Jonny McCormick (Spring 2019)

Floral with some hoppy aromas to start, as well as lemon curd, vanilla, banana Runts, ripe pears, and amaretto. On the palate, gentle oakiness underpins banana pudding, whipped cream, spiced plum, amaretto, ginger candy, peaches, and chai spices of cardamom, clove, and cinnamon. Well-structured and delicate—add water sparingly.

Reviewed by: Susannah Skiver Barton (Spring 2019)

Broad, earthy undercurrents of cigar wrapper, dark fertile soil, and spice support the honeyed sweetness and vanilla of this big-screen bourbon. Overall, the sweetness is well-tempered by cedar humidor, tea leaf, root beer spice, and berry fruit combining seamlessly on the palate. Well-balanced and easy sipping. Best neat.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Toasted coconut, custard cream biscuits, vanilla, freshly peeled banana skins, and ice cream wafers make this an enticing olfactory prospect. Vanilla, lemon, cream, and shortbread, this puffs out beautifully with a tug of pepper, always in balance, before relaxing into lemon meringue pie territory, with those sweet lemons persisting into the finish. A mellow, well-balanced offering, but you’ll know the truth when you taste it.

Reviewed by: Jonny McCormick (Spring 2019)

Driftless Glen Distillery’s third rye expression, named for its 51% rye mash (compared to 74% in their core rye) as well as its 51% ABV. The nose has notes of orange peel, apricot, fragrant oak, bitter chocolate, burnt sugar, ginger, mint, and citrus oil. A rich, spicy palate offers more chocolate, as well as chili powder, tarragon, and cigar ash. A long finish of tobacco leaf, chocolate custard, and cinnamon.

Reviewed by: David Fleming (Spring 2019)

Cherry cola, sassafras, and root beer barrels meet sweet vanilla and roasted coffee aromas. The lavish oak almost feels double barreled, or small barreled, with its bounty of spiced flavors—cinnamon, nutmeg, mincemeat, and spiced poached pears. The finish deals more oak, laden with dark chocolate. Nicely executed, with some youth perhaps cloaked in there.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

This great value whisky encapsulates Speyside’s appealing regional character with notes of green apple, airy florals, vanilla fudge, honey, pecan nut, toasted croissant, marzipan, and light dry spices. With its lovely structure and weight, this unwraps apple, golden syrup, tart citrus, banana, and caramel. A smart aperitif choice for a carefree day, this delivers a sweet, light, delicious dram with an active spicy finish. £32

Reviewed by: Jonny McCormick (Spring 2019)