Sweet and smoky sherry wood, like the woodsmoke from charred butts, partnered with aromas of cinnamon, nutmeg, black cherry, malt loaf, and a hint of coffee grounds. This is a midnight dram, full of character and intrigue; a thick syrupy mouthfeel with black currant, cherry Dr. Pepper, clove, pepper, and black coffee, followed by Brazil nut, cassis, oak, and smoke. A lengthy, dark fruity finish sees you through till morning.

Reviewed by: Jonny McCormick (Winter 2021)

Slightly smoky on the nose, with notes of mesquite wood and cigar ash, coupled beautifully with Whoppers, vanilla bean, coffee stout, and cookies and cream ice cream. There’s more sweetness on the palate in the form of creamy milk chocolate, alongside café con leche, and spiced Christmas cake. That richness carries over to the finish which is long with smoked meats and espresso. A touch light, but well-balanced and approachable.

Reviewed by: Ted Simmons (Winter 2021)

The first in Blackened’s collaborative Masters of Whiskey series. Pronounced cinnamon on the nose, with apple pie, candied berries, babka, cranberries, and fruitcake. There’s more fruit and spice on the palate in the form of cinnamon Red Hots and candy apples, alongside spiced chocolate, bitter coffee, and pepper. The finish has long-lasting flavors of cocoa powder, blackberry cobbler, and additional spice. The big body benefits from some water.

Reviewed by: Ted Simmons (Winter 2021)

Released twice annually with varying age statements but consistent quality. There is a subtle fruity sweetness on the nose, with notes of fresh strawberries, dried orange slices and apricots, raspberry syrup, and sweet tea alongside dried herbs and Country Time lemonade. That interplay of tart and sweet carries over to the palate, with cooked berries, tangy citrus, and a soft inviting texture. The finish is mouth-coating and has good depth. With zesty notes throughout, this hits its mark well. Number 16 in the 2021 Top 20

Reviewed by: Ted Simmons (Winter 2021)

The PX sherry hogshead finish has imbued a dark sweetness and punchy spices. A nose of raisins, mixed peel, ground ginger, and dark forest honey is molasses-like, with golden syrup loaf, cinnamon, and tamarind. Slightly sticky mouthfeel with dates, apple, pear, and a dark rum sweetness, it crests with a prolonged wave of nippy spices—especially clove—followed by baked citrus, banoffee pie, pecan, and squashed ripe bananas. (162 bottles)

Reviewed by: Jonny McCormick (Winter 2021)

Green olive, sweet vanilla, caramel, bitter lemon, coffee and walnut cake, tarragon, and light pepper on the nose, indicative of the flavors of the Basque wine. Light lemon, vanilla, fudge, and citrus zest to taste, with white grape, toasted spices, and grapefruit peel, which soften to reveal caramel biscuit and apricot. A lovely bitter lemon edge to the finish, this is perfect to pair with white fish dishes. (348 bottles)

Reviewed by: Jonny McCormick (Winter 2021)

The second release using Glenmorangie’s estate-grown barley. There’s wood spice and waxiness on the nose as well as licorice, dried leaves, and oat crackers. With water, it turns fruitier with notes of lemon wafers, mango, pineapple, and raspberries. Lush texture on the palate brings matcha latte, chocolate pudding, candied orange, butterscotch apple, coconut, and spice. Chocolate and spice carry over to the finish. Well formed with great balance and nuance.

Reviewed by: Ted Simmons (Winter 2021)

Dried mango and orange peel, candied raspberries, chamomile tea, roasted grains, brown sugar, and fresh-baked rye bread on the nose. The tropical fruit carries over to the palate, which likewise has notes of jammy red fruits and baking spice, with green candied apple and black pepper when water is added. Moderate length on the finish that displays added spice. Time and water help this one open.

Reviewed by: Ted Simmons (Winter 2021)

Comprised of rye and wheated bourbons from Kentucky, Tennessee, and New York. Strawberry jam, wood varnish, buttered pecan, graham crackers, and lemon icing on the nose. Wood spice and a creamy texture anchor the palate, with notes of bitter chocolate, black pepper, cinnamon stick, and sweet wheat. The finish is mouth-coating with baking spice, balanced earth, and big dense flavors. The wood is pronounced here, but complexity shines through.

Reviewed by: Ted Simmons (Winter 2021)

Menthol and pine on the nose, as well as incense, earthy sandalwood, iced tea, candied lemon, and a hint of candle wax. A smooth palate offers a sweet note of peat integrated with baked apple, orange, coffee, and cracked pepper. A rich, long finish has great balance, with lemon pound cake and fresh melon. Well textured throughout, this is creative and expressive.

Reviewed by: David Fleming (Winter 2021)

The currach was an ancient type of hand-built boat, and the innovative design of this whiskey is equally watertight. Driftwood smoke, sweet mandarin, peppered smoked fish, lime peel, and clove on the nose. The way the peppery smoke infuses throughout the juicy citrus is rather wonderful. Light bodied, with vanilla, honey, citrus, green melon, and peppercorn, it shifts toward clove, coffee cake, and treacle, with some spirited late smoke.

Reviewed by: Jonny McCormick (Winter 2021)

A malty delight on the nose—sweet breakfast cereal along with hints of lemon peel and vanilla bean. The palate is creamy and honeyed, offering vanillin, milk chocolate, poached pears, melon, orchard fruits, subtle spice, and a hint of barrel char. A long, mouth-coating finish has notes of ginger, generous cinnamon spice, sweet lemon, and more vanilla. A great array of core flavors, and the finish seals the deal.

Reviewed by: David Fleming (Winter 2021)

On Christmas morning, everyone races downstairs to see if Big Peat left whisky in their stocking. If you’ve been good this year, you’ll find this one, which is richly smoky and slightly oily, with a nose of unwaxed lemon, sweet clementine, antiseptic, petrichor, and cigar ash. Sweet citrus, vanilla, fudge, sparkling spices, and generous smoke on the palate, and it’s beautifully balanced, for a big fella.

Reviewed by: Jonny McCormick (Winter 2021)

Aromas of minerality, vanilla fudge, zested lime, barley sugar, rosewater, and white pepper. It spills sweet flavors of butterscotch, barley sugar, and candied orange peel over the tongue, pursued by a stealthy rise in pepperiness, and ending with a throat-coating finish of baked orange, burnt sugar, and Kit Kat. This is small batch, triple distilled merriment.

Reviewed by: Jonny McCormick (Winter 2021)

This PX-oloroso seasoned European oak butt was marked out as a lone wolf cask for its complexity and richness. The shifting sands of the spice aromas invoke wonderful fragrant flavors rather than overt spiciness, and there’s still some meaty muscle behind the orchard fruit, baked peach, dried papaya, and cranberry. The palate shows baked cookies, apple pie, plum, red currant tartness, malt, carob beans, and drying wood; Mortlach in its prime. (454 bottles)

Reviewed by: Jonny McCormick (Winter 2021)

Aromas of watermelon, ruby grapefruit, lychee, exotic florals, white pepper, and a little candy sweetness of Cola Cube and strawberry laces are in contrast from the chocolate flavors of the 2020 edition. On the palate, you couldn’t ask for a juicier whisky; fruit salad with red apple, strawberry, watermelon, and that candy sweetness again before an edgier finish of bittersweet citrus and grapefruit acidity ushers in a lengthy fruity finish. (4,158 bottles)

Reviewed by: Jonny McCormick (Winter 2021)

Pear, vanilla, and rolling clouds of aromatic peat smoke on the nose, with pumpkin seed oil, Brazil nut, and gingersnaps from this first-fill oloroso hogshead. The smoke builds with time, adding chocolate and leather notes. There’s scope for experimenting with the dilution, but at full strength it delivers flavors of juicy lemon, tangy orange, caramel, pepper, and clove, with macaroon bar, worn leather, nutmeg, old chocolate, and oak. (230 bottles)

Reviewed by: Jonny McCormick (Winter 2021)

The nose is utterly irresistible with rich, honeyed aromas of granola, malted barley, vanilla, ground almond, and cream on hot porridge. The slightly waxy mouthfeel gives it a luxurious sheen, with flavors of citrus, heather honey fudge, vanilla, and peppery spice, followed by dried fruits, notably apricot and mango, oak, and hints of bourbon biscuit. A lively, mouth-coating finish of cinnamon and pepper round it out handsomely.

Reviewed by: Jonny McCormick (Winter 2021)