Matured in a port pipe. The third in a trilogy (the other two being bourbon and sherry cask-aged). I like this one better than the sherry cask 1990 vintage, but not quite as much as the bourbon cask bottling which was in our Top Ten whiskies two years ago. Lovely amber ruby color. The port flavors are obvious, but not sappy or dominating. They’re clean, and contribute a layered sweetness and ripe red berry fruit notes to the traditional, moderately peated Bowmore smoke and peat. Lingering smoke and chocolate on the finish.

Reviewed by: John Hansell (Spring 2008)

Finished in a tawny port cask. Peat smoke and seaweed interwoven with layers of ripe, red fruit (currant, raspberry, cherry), crisp citrus, graham cracker, vanilla, and honey. Nice interplay between sweetness, fruit, and smoke. (Brighter and more dimensional than the other two reviewed here.)

Reviewed by: John Hansell (Spring 2008)

Finished (or ACE’d -- additional cask enhanced -- as they say) in a Madeira cask. Soft in texture, and deceivingly seductive in nature. Pleasingly sweet (honey, caramel, aromas of sticky toffee pudding) with lush summer fruit and gentle spice notes emerging towards the finish. A soft, pleasing Macallan with everything in balance. Nicely done.

Reviewed by: John Hansell (Spring 2008)

It always amazes me how well this triple-distilled Lowland whisky ages. The best ones are in their twenties and thirties. This one, at 40, is still holding up quite well, all things considered. Lively, fragrant aroma for such an old whisky. Notes of vanilla, coconut cream pie, butterscotch, hay, wood shavings, sultana, dried citrus, and a potpourri of spice. Some “old oak” notes emerging from time to time throughout, with a gently spicy finish. An expensive whisky, but those who pony up the money will enjoy it.

Reviewed by: John Hansell (Spring 2008)

Aged in a re-charred sherry cask. Moderately rich and sweet on the nose and palate, but clean and not heavy. Light toffee, nougat, Brazil nuts, vanilla fudge, and honey-laced citrus fruit and golden raisin. Subtle brine accents throughout, with a soothing finish. (Bottled for Park Avenue Liquors.)

Reviewed by: John Hansell (Spring 2008)

Pale in color, with a gold/green tinge. Exotic fruit (papaya, coconut, kiwi) with gentle sweet notes (vanilla, honey, pancake syrup, marshmallow), spiced with fresh, appetizing brine and anise. The brine lingers on the finish, as do some molasses toffee notes. Dynamic and well-rounded.

Reviewed by: John Hansell (Spring 2008)

Finished in a pedro ximinez cask. This is the sweetest and most tactile of the three whiskies. Peat smoke married with lush notes of sultana, ripe peaches, pineapple, white chocolate, shortbread, and thick honey. Delicate floral notes (heather, lavender) add finesse. I expected a darker personality with the sherry finish. I was pleasantly surprised.

Reviewed by: John Hansell (Spring 2008)

Finished in a dark rum cask. Notes of peat, smoked mackerel, and suggestions of charcoal married with molasses, vanilla wafer, golden raisin, cantaloupe, and a dollop of honey. It’s missing the more defined fruit notes that the other two have. I’d like to see this at 15 years to give it more depth.

Reviewed by: John Hansell (Spring 2008)

A very textural whisky. Incredibly creamy, with mouth-coating vanilla, honeyed barley, hay, linseed oil, clementine, and subtle peach. The whisky continues to cling to the palate long after the finish. It’s what you would expect Auchentoshan to taste like, but bolder. A nice whisky, but lacking the polish of the standard 21 year old expression.

Reviewed by: John Hansell (Spring 2008)

rather soft whisky, with gently sweet notes of vanilla, marshmallow, and macaroon, with underlying tropical fruit, cut grass, and subtle spearmint. A feminine whisky to have with dessert -- or as dessert.

Reviewed by: John Hansell (Spring 2008)

Darker, more lush, and with less of the crisp, lively spice notes when compared to last year’s vintage. (Keep in mind that single cask bottlings vary from cask to cask.) The predominant component of the new vintage is its layers of sweetness (toffee, molasses, vanilla fudge, and candy corn), with underlying nougat and glazed fruit. An enjoyable, soothing bourbon, but I would like to see more spice and fruit to go with the sweet notes. This whiskey will work nicely after dinner (perhaps with a cigar?)

Reviewed by: John Hansell (Spring 2008)

This one lacks the balance the other two have. It’s hotter on the palate (even with a liberal addition of water), and I feel the oak plays too large of a role.

Reviewed by: John Hansell (Spring 2008)

A blend of four different Islay malt whiskies. A pungent, merciless Islay whisky with intense peat reek, tarry rope, and raw seaweed. Fiery cinnamon, clove, evergreen, and unsweetened black licorice stick just adds fuel to the fire. An underbelly of vanilla malt and suggestions of coconut cream try to douse the fire, but it's a losing battle. Long, seemingly endless burning ember finish.

Reviewed by: John Hansell (Spring 2008)