A really stunning grain whisky. So rich for a grain whisky, with no excessive oak. Lipsmacking notes of vanilla cream, coconut custard, ripe banana, sticky toffee pudding, rhum agricole, and delicate honeycomb. The flavors are clean, deep, nicely integrated and complex. Single malt drinkers take note: this whisky will change your opinion of grain whisky forever! (A Park Avenue Liquor exclusive.)

Reviewed by: John Hansell (Summer 2007)

Aromatically fruity and quite full, with wonderful depth on the nose and palate. The fruit (golden raisins, apricot, red licorice, papaya) is balanced by restrained honey, vanilla, and fennel. The whisky is always dry but never excessively so. A delicious, ultra-mature whisky.

Reviewed by: John Hansell (Summer 2007)

Finished in a rum cask. Very creamy, with a soothing sweetness. Notes of vanilla, demerara sugar, nougat, and subtle tropical fruit (coconut, pineapple, mango) coat the palate. All this is balanced nicely by resinous oak and a peppering of dried spices that linger on the finish. The rum finish, along with the 46% bottling strength, adds backbone and flair. One of the best whiskeys to come out of Cooley. (A Park Avenue Liquor exclusive.)

Reviewed by: John Hansell (Summer 2007)

This replaces the 17 year old in the standard Bowmore portfolio. (The 17 year old will now be Duty Free Only). The difference is significant. This one is more sherried than the 17 year old, and it wears the sherry well. I know that many of you, like myself, adore the 17 year old. Indeed, I feel that the 17 year old displays the true essence of Bowmore. But this 18 year old integrates the sherry notes with the Bowmore signature to create a richly flavored Islay whisky experience. Thick toffee, ripe fruit, and tar-tinged smoke are accentuated by dark chocolate, cocoa powder, burnt raisin, dates, and sea salt. Long, entertaining finish.

Reviewed by: John Hansell (Summer 2007)

This replaces the 17 year old in the standard Bowmore portfolio. (The 17 year old will now be Duty Free Only.) The difference is significant. This one is more sherried than the 17 year old, and it wears the sherry well. I know that many of you, like myself, adore the 17 year old. Indeed, I feel that the 17 year old displays the true essence of Bowmore. But this 18 year old integrates the sherry notes with the Bowmore signature to create a richly flavored Islay whisky experience. Thick toffee, ripe fruit, and tar-tinged smoke are accentuated by dark chocolate, cocoa powder, burnt raisin, dates, and sea salt. Long, entertaining finish.

Reviewed by: John Hansell (Summer 2007)

Surprisingly fresh - sanguine even - for its age, and appetizingly aromatic. Fairly light and approachable in body, but always inspiring and pithy. Notes of fresh, seabreeze brine, teasing exotic spices, and tangerine are softened by gently creamy malt notes and hints of coconut and almond. Very delicious and enjoyable anytime.

Reviewed by: John Hansell (Summer 2007)

Darkest now has an age statement of 15 years old. This new release is an improvement from the original Darkest, both of which are succulently sherried. It is fuller in flavor and more visceral, in both the nose and palate. These differences are subtle, but positive. Notes of lush fruit, raisin, pot-still rum, and Heath bars. Citrus and wood spices emerge, along with burning peat embers that linger on the finish. Nicely done.

Reviewed by: John Hansell (Summer 2007)

A whisky that defies its age. It is remarkably clean and fresh, with no suggestion of excessive oak. Fragrant aroma, with notes of vanilla, coconut, honeyed malt, cereal grain, and linseed. Similar follow through on the palate, with a texture that is soft, lightly oily, and soothing. Clean finish. One of the best Tamdhu whiskies I’ve tasted.

Reviewed by: John Hansell (Summer 2007)

The distillery closed in 1983, and was replaced by the Clynelish distillery across the street. Classic Brora. Fresh, and exuberant for a 25 year old whisky. Briny, with citrus zest, fruit gum drops, dynamic spices, and a hint of seaweed and smoke. Appetizing finish. All the flavors are well-integrated, and the whisky is very clean. If you don’t have a Brora yet, get this one before it’s gone.

Reviewed by: John Hansell (Summer 2007)

Lively on the nose for its age (and on the palate too -- the tell-tale oak emerges only towards the end). Notes of creamy vanilla, barley sugar, coconut, pineapple, and general citrus notes throughout. Dried spices (especially cinnamon) kick in mid-palate and continue into a lengthy, dry, polished oak finish.

Reviewed by: John Hansell (Summer 2007)

Very robust and chewy-this whisky has plenty of gusto-with notes of toffee, vanilla cream, bitter chocolate, powdered cocoa, and almond fig cake. Background citrus (especially on the nose), tobacco, and polished leather. Nice depth for such a young whisky, and very exciting.

Reviewed by: John Hansell (Summer 2007)

Glenisla was an experiment by the parent company-who only owned Speyside distilleries-to produce a smoky, "Islay-style" whisky at Glen Keith. It is quite smoky, but without the coastal characteristics (brine, seaweed). Instead, it displays notes of ripe barley, ginger, lemon peel, and licorice stick along with all that peat smoke. A rather straight-forward, uncomplicated, yet very pleasant smoky whisky. If only all the Speyside distilleries did this 30 years ago.

Reviewed by: John Hansell (Summer 2007)

Honey, vanilla, heather, and citrus are the major components of this Highland Park, with a hint of youthful peat in the background. Some polished oak kicks in on the palate towards the finish. A pleasant whisky for those who like a mature Highland Park without the sherry cask influence. (A Bayway World of Liquor exclusive.)

Reviewed by: John Hansell (Summer 2007)

Fragrant aromas of ripe barley and vanilla, with some background pear, hay, dusty cocoa, ginger, and lemon grass. Similar follow through on the palate, with a creamy mouthcoating texture throughout and a drying finish. Nice anytime.

Reviewed by: John Hansell (Summer 2007)

A pleasing malt all around, if not overly complex or challenging. Clean, full malt foundation (the Lomond still is obvious), vanilla, and butterscotch with soft fruit and balancing dry oak spice that lingers on the finish.

Reviewed by: John Hansell (Summer 2007)

The distillery closed in 1993. Very fragrant, with a potpourri of dried spice, herbs, and (to a lesser degree) flowers on the nose and palate. The spices are accentuated by mint tea, fennel, clove, and faint vegetal notes. Dry, spicy finish. Not an elegant Rosebank, but rather, this is Rosebank with an attitude.

Reviewed by: John Hansell (Summer 2007)

Gently sweet, with toffee, nougat, and honey-glazed nuts, balanced by bright citrus and sultana. A soothing, unpretentious, malt I would save for after dinner.

Reviewed by: John Hansell (Summer 2007)

Strathisla whisky produced from peaty water, to create a different variant of Strathisla. The two dominant characteristics here are ripe fruit (berries, raisin, pineapple, citrus) and wood spices (cinnamon, clove, mint). The sherry cask and 33 years on oak have left their impact. The fruit and honeyed/toffee almond sweetness is to the fore with the dry spices kicking in later. They balance themselves out, but I wonder what this whisky tasted like fifteen years ago before the sherry and oak took the upper hand?

Reviewed by: John Hansell (Summer 2007)