Royal Glenury was established in 1825 and closed in 1985. Salted butter on the early nose, Turkish delight, then dry nutty sherry. Very nutty on the palate, with figs and wine tannins. The lengthy finish reveals dates, bitter coffee, and black treacle. (397 bottles, 38 for U.S.)

Reviewed by: Gavin Smith (Winter 2020)

Kiwi, guava, and jackfruit aromas meld with generous malt, ginger, and cinnamon on the nose, and all carry into the palate, which is light-bodied but retains its intense flavor, as tropical fruit and toasted grain intersect with spice. Toasted nuts, sweet oak, a touch of leather, and persistent fruit into the finish. Water has an unbalancing effect, so add sparingly.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Made with barley malted to 139.6 ppm, distilled in 2014, and matured 5 years in first-fill Jim Beam, Jack Daniel, and Heaven Hill casks. Citrus fruit and unripe bananas on the nose, and in time, clean pine notes. Vanilla, salted caramel, chewy orange, and prickly woodsmoke on the palate. Lively, prickly, prominent peat, a suggestion of honey, and more citrus fruit in the lengthy finish. (30,000 bottles)

Reviewed by: Gavin Smith (Winter 2020)

How wonderful it is to have this single grain whisky added to the Label 5 range of blends! A heavy waft of vanilla essence, toffee, toasted nuts, and wood spice, but there is a clear grain character, no mistake: chopped herbs, perfume notes, mint leaf, and a whiff of nail polish remover on the nose. Light-bodied and delicious, with toffee, nuts, coconut macaroon, maple syrup, ground hazelnut, and oak char, with a nutty toffee finish. Best Value

Reviewed by: Jonny McCormick (Winter 2020)

This is the first release of Singleton of Dufftown to be matured solely in refill American oak hogsheads. The nose is slightly earthy, with developing barley sugar and green fruits. The supple palate offers honey, sweet orange, walnuts, and soft spice. The finish is peppery, with crystallized ginger and a hint of dark chocolate.

Reviewed by: Gavin Smith (Winter 2020)

The nose is reticent and doesn’t yield much, but candied lemon peel, strawberry, grape soda, and jasmine perfume emerge. It’s super sweet and fruity on the palate, like a bag of Skittles; guava, pineapple, mango, kiwi, and cantaloupe shine, with a length of oak to temper the effusive brightness. The finish is fairly short, and overall a bit more muted than the palate suggests.

Reviewed by: Susannah Skiver Barton (Winter 2020)

The nose is lightly floral, with pears and ripe peaches, followed by red apple with a light sprinkling of white pepper. The palate is creamy and very sweet, with more orchard fruits and a little spice. The medium-length finish is slightly drying, with some lightly spiced oak  

Reviewed by: Gavin Smith (Winter 2020)

Peppercorns and aromatic spices ride over baked orange, toffee, and lemon peel. The spices are buzzing, like you’ve face-planted on a hornets’ nest, and it’s a blast: dry-roasted spice rubs, cumin, coriander seed, and some bitter blackened spice notes. In comparison, the palate feels like an anticlimax; mild and light, with lemon, honey, a Peppermint Pattie’s center, vanilla, fudge, and zested orange, with the spices reduced to a background hum. (7,077 bottles)

Reviewed by: Jonny McCormick (Winter 2020)

Quite spicy up front, with pepper, ginger, and a touch of burnt spice, with Quaker Oatmeal Squares, dunnage floors, hazelnut, and slightly sour herbal notes of basil and tarragon. There’s a robust surge of pepperiness on the palate after an initial show of dark toffee, chocolate, and Americano, then it wallows in clove, cacao nibs, leather, Brazil nut, and baked fruits. (U.S. Exclusive; 13,000 bottles)

Reviewed by: Jonny McCormick (Winter 2020)

Roasted apples, cherry danish, walnuts, dark caramel, and grape jelly on the nose, with more bakery notes emerging after water is added; deep oak is prominent throughout. Tannic and chewy on the palate, which leans more bitter than sweet, with coffee beans and baking chocolate underscored by a savory ashy character. Water pulls out more dark fruit and takes the finish from rough to rounded.

Reviewed by: Susannah Skiver Barton (Winter 2020)

A replacement for the 10 year old Curiositas, this was aged in a combination of bourbon, Jamaican rum, and toasted virgin oak casks. The early nose yields light peat smoke, with hand-rolled tobacco, then tropical fruit and cigarette ash. On the palate there’s stone fruit, spices, vanilla, new leather, smoldering peat, and dark chocolate. The finish offers oak, black pepper, salt, and earthy peat.

Reviewed by: Gavin Smith (Winter 2020)

FEW proofed its straight rye with oolong tea for this unusual whiskey specialty, and while the effect is subtle, it’s unmistakable. Dusty cloves and old cigar box, oolong tea leaves, bundled herbs, polished furniture, and a hint of blueberries and Concord grapes on the nose. The palate is dry and nutty, austere and spare: cocoa powder, herbal oak, licorice tea, mint, raw walnuts, and pecans. More walnuts, mint, licorice, dry oak, and black pepper on the finish.

Reviewed by: Susannah Skiver Barton (Winter 2020)

The initial herbal, grainy, and slightly grassy nose betrays some youth here, but there is still a lot to like, as roasted nuts, floral aromas, and nicely integrated toasty oak come to the rescue. A medium-bodied palate delivers lots of sweetness that smacks of honey and pureed pears, remaining fresh and lively with gentle spice on the finish.

Reviewed by: Jeffery Lindenmuth (Winter 2020)

Royal Oak Distillery’s flagship has a nose of ripe mango, dried apple rings, vanilla, and fine spice, with a curious additional note somewhere between pencil erasers and a tire repair kit. Its light-bodied frame showcases apple pie, sweet cream, caramel, gingerbread, custard, and vanilla. Although no prizes for guessing this is a blend of malt, grain, and single pot still whiskeys, it is refreshing and easy to drink.

Reviewed by: Jonny McCormick (Winter 2020)

Lemon grove, bananas and cream, blackberry jam, coconut flakes, and brown sugar on the nose, with black tea and a chalky mineral back note. The palate is soft and round, with notes of whipped cream, cooked blueberries, gentle nuttiness, peppermint, and allspice. The finish is subtle in profile but has good length, offering pleasant spice, dark chocolate, red berries, and mellow oak. Balanced spice and lively fruit make for some pleasant sipping.

Reviewed by: David Fleming (Winter 2020)

The nose has plum flesh, sanded oak, allspice, and walnut shells, but it’s a little undemonstrative. The redemption comes with tasting. Here, lush sherry notes wash over the tongue in waves as it shows dark fruits, plum wine, toffee, fresh fig, sultana, tobacco leaf, walnut, and orange peel. Don’t overlook this whisky; just take a quick sniff, then luxuriate in the fine sherry cask flavors on your taste buds. (888 bottles)—

Reviewed by: Jonny McCormick (Winter 2020)

Sweet and straightforward aromas of malt, cooked apple, butternut squash, vanilla, and pecans, sprinkled with dried flowers; water brings out lemon and grapefruit. Graham cracker and vanilla-sweetened pecan on the silky palate, along with gingery spice; again, water pulls citrus flavors to the fore. There’s more sweet malt, toasted oak, and chamomile tea on the finish.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Without water, most of the aromas and flavors are locked up, so taste neat and then add it generously. When you do, you’ll unveil toasted grain, nuts, apple peels, bran muffin, and vanilla on the nose, along with plenty of oak. The opened palate yields cinnamon and mint, dark chocolate shot through with orange flavor, toasted almonds, grain, and, again, plenty of oak. Warming and bittersweet on the finish, which has both coffee bean and cinnamon-pecan coffee cake: a winning combination.

Reviewed by: Susannah Skiver Barton (Winter 2020)