Deep amber color with shade of ruby. Sweet aromas of ripe fruit, oak, caramelized sugar, rum, and creamy vanilla. Full in body for an Irish whiskey, with a silky, creamy texture. Voluptuous flavors of burnt sugar, rum, honeyed fruit, creamy vanilla, and spice cake.Here's a whiskey the blends the old with the new. The whiskey was distilled at the old Midleton distillery, which has been dismantled. After spending most of its life in sherry and bourbon casks, it was then finished off in port pipes. It maintains its Irish-ness, its pot still character is both satisfying and reassuring, and the port pipe aging introduces flavors that make the whiskey very intriguing. An outstanding product! Around 400 bottles for the United States.

Reviewed by: John Hansell (Winter 2001)

Deep amber with shades of copper. Background notes of spearmint, marzipan, teaberry, and cinnamon compliment mature, exotic aromas of ripe candied fruit, vanilla, molasses, and leather. Thick, chewy body. Flavors of candied sweetness and ripe fruit up front, yielding to molasses, subtle spices and, ultimately, dry leather. Long, warming, contemplative finish.

Reviewed by: John Hansell (Winter 2001)

Amber color with shades of chestnut. Full, complex aromas of fruit (cherries, currants, berries), marzipan, Demerara sugar, roasted nuts, and molasses. Full in body, with flavors that deliver what its aroma promised. Satisfying finish.

Reviewed by: John Hansell (Winter 2001)

Amber gold. Delicately complex teasing aromas, with a potpourri of spices, floral notes, and complex fruit (oranges, plum, pineapple, coconut). Soft and smooth in texture. Impeccably balanced flavors and subtly complex, with notes of exotic fruit, subtle spices, almonds and soft honey tones.

Reviewed by: John Hansell (Winter 2001)

Deep gold color. A very delightful aroma that defies its age, with notes of rich creamy vanilla, exotic tropical fruit, honey, and toasted oak. Rich, mouth coating texture and body. Its flavor starts out like its aroma-creamy vanilla, tropical fruit, honey-then turns dry and becomes very dry, leathery, and oaky on the finish. Soothing, long dry finish.

Reviewed by: John Hansell (Winter 2001)

Pale gold color. Aromas reminiscent of a holiday spice cake-ginger, cinnamon, honey, and a touch of citrus fruit. Medium bodied, but it coats the palate-there's some viscosity here. The flavors are rather soothing and very much like its aroma, with a malty sweetness throughout and a lingering finish.
   Style: Highland single malt Scotch whisky. Price: high $80s. Limited availability. 
   The owners of Blair Athol have chosen not to export this whisky to the U.S. For this reason it can be rather difficult to find, only occasionally being imported by one of the independent bottlers. This particular expression is a very good example from this distillery.

Reviewed by: John Hansell (Winter 2001)

Amber color. Rich, malty aroma with notes of vanilla, honey, oak, and floral undertones. Thick, mouth-coating texture. Flavors are big and malty, with notes of honey and vanilla up front, then becoming rather dry with oak and subtle citrus. Huge, long dry finish.

Reviewed by: John Hansell (Winter 2001)

Antique amber in color. Deep, mature aromas of toffee, wood spices, mint and leather. Medium in body. The flavor begins sweet, with honeyed vanilla and toffee notes, evolving to dried fruit and spices, and then becoming dry, woody and a bit hot. Long, dry finish.

Reviewed by: John Hansell (Winter 2001)