Shoreline aromas, with lime, caramel, and sweet peat. Mildly medicinal, with coffee grounds. The palate offers Jaffa oranges coated in earthy peat smoke, with pipe tobacco and black pepper. Licorice, cocoa powder, dried fruits, brine, and drying peat in the finish. (30,000 bottles)

Reviewed by: Gavin Smith (Fall 2020)

Initially aged in bourbon casks, this then spent an unspecified period of time in first-fill European oak butts. Rich fruit notes on the nose, marzipan, and light sherry. Sweet floral notes in time, with fondant cream and vanilla pods. Viscous palate delivery, with sweet sherry, cinnamon, baked apple, figs, caramel, and hot chocolate. Orange and allspice on the nutty finish.

Reviewed by: Gavin Smith (Fall 2020)

Warm leather on the nose, slightly prickly spice, damsons dipped in iodine, red berry fruits, barbecued meat, and underlying earthiness. The palate is oily, offering dry, fruity red wine notes, cinnamon, raisins, prune juice, wood embers, and discreet peat smoke. The finish dries, with black coffee, dark berries, and toasted oak. (1,920 bottles for U.S.)

Reviewed by: Gavin Smith (Fall 2020)

Sourcing Pedro Ximénez casks used since 1918 at a bodega in Jerez, Teeling left this whiskey to finish for 3 years. A bouquet of sweet red apple, black grape, dried fruits, and blueberry, with sweet roasted cashews, dry spices, and a slight herbal edge. Blue fruits, plum, cinnamon, and bitter chocolate are harried ferociously by spicy peppercorn, leaving a finish of bruised orchard fruit. Add water and the fruit really shines. (10,000 bottles) €95

Reviewed by: Jonny McCormick (Fall 2020)

A decent progression of flavor, with PX cask influences: heather honey, toasted oat and sultana granola, hearty prune and fig notes, vanilla essence, roasted spices, peppercorn, and baked ginger loaf. Plenty of flavor here, but it needs more body to complete the experience; golden syrup, spices arrive and depart quickly, leaving oozy caramel, cereal bars, dried and tropical fruits, fruitcake, and nutmeg, ending with bramble, black cherry, and peppery spice.

Reviewed by: Jonny McCormick (Fall 2020)

Subtle on the nose, with orchard fruit, barley, honey, and vanilla, becoming more fragrant in time. Quite full-bodied, overtly fruity, with orange rind, red apples, malt, and cocoa powder. Fruit persists in the grassy finish. The higher strength makes this a standout among the Tomintouls.

Reviewed by: Gavin Smith (Fall 2020)

Aromas of dusty basement, varnish, earthy spice, and old leather reveal the whiskey’s age, and the palate delivers plenty of complexity, beautifully balancing sweet and bitter notes as violet candies meet orange pith. Candied walnuts and butterscotch flavors leap from the folds of a leather wallet. The finish brings allspice and nutmeg, peanut brittle, and more earthy oak.

Reviewed by: Jeffery Lindenmuth (Fall 2020)

French burnt peanuts, caramel, warming spice, citrus, and lots of varnish and solvent suggest some age here. However, the palate never lacks for verve, with juicy citrus drive including a bright key lime note, grapefruit, and some melon fruit that picks up more varnish and adhesive tape on the long finish.

Reviewed by: Jeffery Lindenmuth (Fall 2020)

Mellow on the nose, even at cask strength, with vanilla, lemon curd, honey, and warm ginger cookies. Strawberry jam notes emerge in time. An initial flavor of berry on the palate, then malt, honey, and slightly bitter oak. The finish features black pepper, more ginger, and jam-like notes. (2,400 bottles for U.S.)

Reviewed by: Gavin Smith (Fall 2020)

A fruity tour de force matured for 5 years in bourbon barrels, this revels in aromas of vanilla sponge cake, honey, summer fruits in syrup, fresh cream, apricot, nectarine, apple, and green mango. Very approachable on the palate, with vanilla cream, thick custard, citrus, lime, lemon zest, baked apricot, peppercorn, green melon, apple, and candied peel. The spices drop out, leaving fruit flan, orange honey, and a gooseberry sharpness on the finish.

Reviewed by: Jonny McCormick (Fall 2020)

Vanilla, coconut, confectioner’s sugar, tart pickled plums, and savory meaty aromas, thanks to the koji used to convert the rice’s starch to sugar. The palate is sweet and chalky-dry, with a silky, rounded texture and flavors of vanilla, bubble gum, coconut, and marzipan. It finishes sweet with a touch of umami: vanilla frosting tempered by oak and warm nuts.

Reviewed by: Susannah Skiver Barton (Fall 2020)

The latest addition to the Tomintoul range, this is exclusive to the U.S., and is finished in port-style wine casks from Kedem Winery in New York. Sweet on the nose, with slightly spicy red wine notes, followed by strawberries and cream. The palate is smooth and creamy, with red cherries, cinnamon, and dark chocolate. Spicy in the finish, with ginger cookies and cherry brandy-filled liqueur chocolates. (12,000 bottles)

Reviewed by: Gavin Smith (Fall 2020)

Honey crackers, cornbread, and floral notes introduce this highly distinctive whiskey. The palate is sweet and oily in texture, with a nice warming ginger note. The mouthfeel is creamy and polished, as vanilla and marshmallow carry through the finish with only a gentle impression of wood. Made from 99% corn and 1% barley and aged in used casks.

Reviewed by: Jeffery Lindenmuth (Fall 2020)

Dried leaves, toasted nuts, and plenty of fresh oak emerge from this big, broad-shouldered malt that ably handles all the new oak that’s been thrown at it, with the solid wood structure propping up pretty orange pekoe tea, buttered toast, biscuity malt, caramel, and chocolate flavors. Finishes with dark toasted spices and anise. A distinctly oaky, American interpretation of single malt that is both bold and balanced. (5,000 bottles)

Reviewed by: Jeffery Lindenmuth (Fall 2020)

Bold, forward flavors on the nose, with spiced stewed apple, nutmeg, dunnage floors, and a waft of grilled mushroom, settling down to peeled cooking apples and sour plum candy. Spices run through a malty palate of fudge, cooked apple, cinnamon, and butterscotch, with grain notes, oat bars, and a hint of chocolate nibs. A little reticent at first, but it’s worth persevering to get better acquainted with this dram. (2,400 bottles)

Reviewed by: Jonny McCormick (Fall 2020)

This masterpiece of wine finishing yields a massive fruity nose with rich maple toffee, greyed cedar, barrel wood, and baseball glove. A sweet, very fruity complex palate features black pepper, cinnamon hearts, bristling spices, slightly bitter pulling tannins, red wine, figs, and sandalwood. A longish finish shows grape tannins, grapefruit pith, and red wine over maple notes and tingling spices. $70 CAD

Reviewed by: Davin de Kergommeaux (Fall 2020)

An accomplished blend packed with appealing flavors from Miyagikyo and Yoichi Distilleries. Honey, baked lemon, vanilla essence, brioche, golden syrup, and spring tree blossom aromas, with hints of butterscotch and caramel. Smooth, rich, and rounded, this has toffee, chocolate, red berry fruit, plum, vanilla pod, a touch of oak char, and clipped spices. A flash of peat smoke on the finish, with flavors of burnt sugar, baked fruits, and spices.

Reviewed by: Jonny McCormick (Fall 2020)

This doles out big pot still character from the start and feels like it’s taking a deep cut into the distillate, lending a bold and somewhat rustic note that suggests rhum agricole. The nose has smoky and vegetal notes that border on rubber tire, adding a fair amount of intrigue to the nutty malt lurking just below. Generous in body, with sweet vanilla and a fudge-like finish. (1,350 bottles)

Reviewed by: Jeffery Lindenmuth (Fall 2020)