Pleasant aroma (subtle, but with nice depth), with notes of honeyed lime, kiwi, chopped nuts, chocolate fudge, and gentle, seasoned tobacco. Everything is working nicely on the palate too, with a similar flavor profile (the nuts now being roasted) and some smoldering smoke, until about mid-palate, when its age becomes evident with some wet wood notes blending in the mix through to the finish. (Exclusive to Virginia ABC.)

Reviewed by: John Hansell (Spring 2007)

A blend of three different single malts. Its name derives from the fact that the whisky is aged in American oak bodies with French Oak heads (a cross of both oaks). There’s no age statement, but the whiskies are all older than ten years. This is a gentle, subtly complex, somewhat lithe, easy drinking whisky (and with less oak spice than its predecessor, The Spice Tree). People think whisky is an after-dinner drink, but I think this would make a great aperitif because of its delicate dry spice notes and light body. I’m picking up evenly-proportioned notes of vanilla and coconut, with more subtle notes of clove, anise, and delicate fruit, all wrapped up in a gentle, malty body. A very versatile whisky.

Reviewed by: John Hansell (Spring 2007)

A mouth-coating -- almost chewy -- Glen Elgin, chock full of toffee, nut paste, heather-honey, and a hint of milk chocolate. The richness is brightened with ginger and mandarin orange, making for a pleasurable, soothing experience.

Reviewed by: John Hansell (Spring 2007)

Firm on the palate and quite mature. Good balance with malty-toffee notes accented by dried oak spices. Additional notes of roasted nuts, tobacco, Earl Grey tea, sandalwood, and a hint of peat and bacon fat. (260 bottles produced.)

Reviewed by: John Hansell (Spring 2007)

Style: single grain Scotch whisky. Price: approx. $120. Available nationwide in limited quantities (imported by International Brands, 860/677-0473).

Reviewed by: John Hansell (Spring 2007)

Lemon-lime gum drops and fresh-cut grass notes, with an underlying creamy, marshmallow-tinged maltiness. Plenty of vanilla, along with a hint of ginger spice zing. Clean, nicely rounded, and fully mature for its age.

Reviewed by: John Hansell (Spring 2007)

This 21 year old expression is lighter in color and not as sweet or fruity as the younger 17 year old also reviewed here. Very mouthcoating in texture, with notes of dry vanilla, fat barley, coconut, citrus fruit, and pineapple. Long, intensely appetizing, dry salty finish. As an aperitif, or perhaps with seafood.

Reviewed by: John Hansell (Spring 2007)

The newest offering from Crown Royal. Drier and more spice, with less of the creaminess of its siblings. I enjoy the subtle, dry complexity on the nose and the promise on the first part of the palate. But the whisky quickly turns quite dry on the latter part, with the oak playing the dominant role. XR contains older whiskies (including some from the old Waterloo distillery), so this is a rare whisky indeed, but it is difficult to improve on the profound effort of Crown Royal Special Reserve.

Reviewed by: John Hansell (Spring 2007)

Identified on the label only as a single malt Speyside whisky, but does not disclose the distillery. A rounded, gently sweet whisky -- nothing too assertive here to offend anyone, and unpretentious -- with notes of vanilla, toasted coconut, caramel apple, honeydew melon, and ripe berries. Creamy finish.

Reviewed by: John Hansell (Spring 2007)

Aged in bourbon oak and then finished in Guigal Hermitage Rouge Syrah wine casks. Bright notes of red raspberry, rhubarb, currant, plum, and (not surprisingly) grape, with background notes of vanilla and caramel. I find the syrah notes entertaining on the nose, but too dominant on the palate for balance. The fruit becomes waxy and hides a lot of Bruichladdich subtle complexities. (Bottled exclusively for The Party Source.)

Reviewed by: John Hansell (Spring 2007)

Very pale. A little thin in body, sharp and penetrating. Very Caol Ila-like, with notes of damp peat, Greek olives, seaweed, mustard seed, incense, gin herbs, freshly ground pepper, and vanilla malt. Smoldering peat finish. I would like to see more body to this whisky. (634 bottles produced.)

Reviewed by: John Hansell (Spring 2007)

Jura’s newest offering, and the oldest in the portfolio. It is drastically different than its younger siblings-this one is quite sherried, as its deep amber color with reddish hues suggests. I really enjoy how this whisky tastes on the palate-it’s rich and silky with notes of fruitcake, toffee, maple, orange chocolate truffle, cinnamon, and nutmeg. You’ll find the same notes on the nose, but there are also elements-cloying fruit, perfume, and a peculiar fleshy component-which detract from an otherwise lovely whisky.

Reviewed by: John Hansell (Spring 2007)

A very peculiar whisky. It’s interesting in some respects, with the thick, sweet Hungarian dessert wine fighting with damp peat smoke for attention. But it tastes a little disjointed, and a bit too youthful. With a few more years aging (before finishing in the Tokaji wine), the flavors should integrate and mature better. But as it is, this whisky is still “work in progress.”

Reviewed by: John Hansell (Spring 2007)