Lush, thick fruit and chewy toffee soothes the assertive notes of earthy peat and leafy bonfire. Underlying smoked nuts, brine, kalamata olives, and tobacco provide continued entertainment. A complex whisky that completely envelops the palate. This is an excellent example of a mature, sherried Bowmore.

Reviewed by: John Hansell (Fall 2006)

Rummy molasses and toffee sweetness intertwine with roasted nuts and bright, juicy fruit. Suggestions of fig, lavender, leather, and tobacco throughout, with a hint of peat and polished oak on the finish. Not quite as refined as the Highland Park 18 year old, but it makes up for this with its dynamic personality. A delicious ultra-mature, sherry cask-aged whisky. (A Binny’s Beverage Depot exclusive.)

Reviewed by: John Hansell (Fall 2006)

Finished in Chateau d’Yquem casks, and it shows. There’s a creamy, honeyed sweetness and viscosity to this whisky that is very soothing. Bruichladdich’s brisk sea character cuts through the lightly syrup-like thickness and keeps the whisky fresh and lively, while notes of golden raisin, peaches, lemon gum drops, vanilla, and coconut add complexity. Satisfying salty/sweet finish.

Reviewed by: John Hansell (Fall 2006)

A marriage of Bruichladdich with three different peating levels. Devotees of young, smoky Islay whiskies will enjoy this one. It is youthful and explosive, with earthy peat smoke, fish nets, brine, and kiln ash. All this is tamed beautifully by notes of vanilla wafer, seductive malt, marshmallow, spiced peaches, and pear.

Reviewed by: John Hansell (Fall 2006)

One of the biggest American whiskeys I’ve tasted. We’re talking heavyweight class here. Notes of thick, chewy toffee and maple syrup are balanced nicely by firm, spicy rye notes, candied fruit, faint dusty corn, and polished oak. The bold spice notes of the rye (and oak) emerge again on the finish. Not as crisp and clean as the Sazerac Rye 18 year old (our Whiskey of the Year for 2005), but it makes up a lot of ground in its lush, decadent, mouth-coating richness. This is a dark, decadent whiskey. My take on the rye whiskey market is that these older expressions are becoming increasingly scarce and more expensive. (No one could have predicted such a demand, or even a category, two decades ago.) If you are a rye whiskey advocate, buy the good ones at the best price you can get.

Reviewed by: John Hansell (Fall 2006)

It’s nice to see an older expression of Old Potrero. This one, named after a whiskey that survived San Francisco’s earthquake and subsequent fires of 1906, is certainly more mature and mellow than its younger predecessors. But don’t worry: there are plenty of teeth in this whiskey’s bite. It is still quite spicy and herbal too, with strong suggestions of juniper (and other botanicals found in gin) combined with spearmint, Earl Grey tea, orange peel, coriander, and cedar, layered with sweeter notes (vanilla, caramel, and toasted marshmallow). If you took a straight rye whisky, added distilled (and aged) Anchor “Our Special Ale,” and then topped it off with a kiss of Anchor’s Junipero gin for intrigue -- that’s what this whiskey tastes like to me.

Reviewed by: John Hansell (Fall 2006)

Aged in a sherry cask, and the sherry is clean and bright. I’m also picking up a good dose of warming peat smoke, along with molasses, and a gentle maltiness throughout. A peppering of subtle brine and a hint of seaweed peak through occasionally, reminding one of its Islay roots.

Reviewed by: John Hansell (Fall 2006)

The Islay character is most evident in the younger whisky expressions, before the oak has tamed them. This whisky is a perfect example: an uninhibited, incredibly powerful Caol Ila, thumping out notes of tarry rope, damp peat, kippers, and seaweed. Background spices (salt, pepper, ginger) add intrigue, while a firm foundation of vanilla malt struggles to provide soothing comfort. Extreme Islay whisky. (A Binny’s Beverage Depot exclusive.)

Reviewed by: John Hansell (Fall 2006)

Deep amber/chestnut/crimson color, suggesting a good dose of sherry cask aging, which the palate confirms. Syrupy notes of fruitcake, burnt fig, raisin, and beeswax are balanced by resinous oak, polished leather, roasted nuts, and dried spice on the finish. The 37 years of oak impact is balanced nicely by the sherry, even if both are a bit extreme for what is normally a more elegant dram.

Reviewed by: John Hansell (Fall 2006)

A mélange of sugared almonds, toffee, sultana, and citrus peel. Firm on the palate, with a nutty, spicy oak finish. Nicely done. (Exclusive to Binny’s Beverage Depot.)

Reviewed by: John Hansell (Fall 2006)

I’ve known Loch Lomond has been making some peated expressions, and it’s nice to finally see (and taste) some product being bottled with this whisky and its sibling Croftengea, reviewed below. This is my choice of the two, with greater (and more richly textured) flavors to accompany the peat. The smoke is balanced (and tamed) nicely by sweet notes of creamy vanilla, honey, gristy malt, hay, and subtle fruit and spice. The finish remains balanced and lingers with a smoky, lightly salty tang. Fresh and youthful, yet still nicely matured at 13 years old, and a nice alternative to smoky Islay whiskies.

Reviewed by: John Hansell (Fall 2006)

A pleasing, very drinkable bourbon. Elegant notes of butterscotch candy, honey-tinged fruit, creamy vanilla, and sweet corn, with delicate mint on the finish. A versatile bourbon that fits most moods and occasions. (Bottled exclusively for Bayway World of Liquor.)

Reviewed by: John Hansell (Fall 2006)

Aged in bourbon casks and then enhanced in Rioja wine casks. A mélange of red berry fruits, firm malt, thick vanilla and spicy oak, along with a hint of grape skin, anise, and orange peel. Gritty, dry finish.

Reviewed by: John Hansell (Fall 2006)

This whisky has no age statement, but it is only several years old. It’s also finished off in a Madeira cask. Nicely matured for its age; perhaps, in part, due to its unique copper distillation system. It’s a soft whisky, with layers of creamy sweetness (vanilla, toffee), delicate fruit (coconut, blueberry, black raspberry), and almond, with a little youthful heat on the finish. Already pleasant, this whisky should only need a few more years to reach full maturity.

Reviewed by: John Hansell (Fall 2006)

Very frail. Don’t add any water to this whisky, as its flavors seem to crumble. It’s a subtle whisky too -- one has to tease the flavors out of it. But when you do, with some focus, you’ll find fragrant notes of dried spice, malty vanilla, citrus peal, and elegant floral notes. Surprisingly, the whisky is not overly dry and woody on the palate. The initial impression of this whisky is that it’s too tired and past its prime. With continued exploration and patience, its subtle pleasures emerge.

Reviewed by: John Hansell (Fall 2006)

Lightweight, with a slightly oily texture. Appetizingly fresh and briny on the palate, with underlying notes of hay, lime, vanilla-tinged malt, and a hint of seaweed on the finish. A mouth-watering aperitif.

Reviewed by: John Hansell (Fall 2006)

Finished in Madeira casks. An interesting contrast to the 15 year old. This one is more challenging than soothing (and quite dry too -- especially on the palate), with dominant red fruit (currant, raspberry, strawberry), plum, baked cinnamon apple, polished leather, bourbon, almonds, and just the hint of smoke and brine. Dry, resinous finish. An intense Laddie.

Reviewed by: John Hansell (Fall 2006)

When compared to Craiglodge, reviewed above, this whisky is more intensely smoky, tarry, and youthful on the palate. The other flavors, while in the same vein as Craiglodge, are more reserved (or perhaps more greatly overshadowed by the peat). If your intent is full-throttle peat, this is your whisky. If you want variety on the palate, go for the Craiglodge.

Reviewed by: John Hansell (Fall 2006)