This bottling celebrates master distiller Parker Beam's 50 years of service by including whiskey from each of the past five decades. This is a fabulous whiskey: seamless and incredibly complex, with an impeccable marriage of youth and maturity. It’s also very even-keeled throughout -- quite different than last year’s equally impressive PHC, a 27 year old, whose personality was more like an exhilarating old wooden rollercoaster ride (and also brandished more oak). Look for candied citrus, nectarine, blueberry, and sultana anchored by a nougat center, laced with honeyed vanilla and orange creamsicle. There’s a dusting of cocoa powder, brittle mint, and cinnamon, too. Tobacco leaves, polished leather, and teasing bourbon barrel char round out the palate, emerging more prominently towards a warming finish. A classic!

Reviewed by: John Hansell (Fall 2009)

The Dalmore is one of a handful of whiskies that seem to be able to age in the cask for many decades and still improve. This one is incredibly viscous on the nose and palate (and very heavy on the tongue), with chewy toffee and old pot still rum. The classic Dalmore marmalade note shines throughout, along with vanilla cream, an array of dried spices (especially cinnamon and evergreen), juicy oak, forest bedding, rancio, old armagnac, polished leather, tobacco, maple syrup, dark chocolate, almond macaroon, and subtle espresso. Long, mouth-coating finish. The flavors evolve like waves lapping on the palate -- especially the interplay with the oak. I can’t drink this whisky slowly enough. A rare experience for the lucky few who can afford it. (Price is per 100ml.)

Reviewed by: John Hansell (Fall 2009)

The flavors evolve on the nose and palate, with peat kiln smoke, fresh asphalt, damp earth warehouses, morning-after campfire ash, and old boat dock contrasting nicely with toffee apple, crème caramel, delicate raspberry preserve, and dried citrus. Long, smoky, spicy, briny, seaweed, dirty martini-tinged finish. This whisky comes from a combination of both sherry and bourbon casks, and the marriage works. I also like that it retains some of its youthful brashness, while showing the depth that maturity affords a whisky. A delicious, well-balanced, old-fashioned Laphroaig.(Reviewing this whisky gave me an excuse to open a “fresh” bottle of its predecessor, the 30 year old, and here are my thoughts. The 30 year old is softer, mellower, drier, and more debonair. The 25 year old is bolder, more youthful, more dynamic, richer, and sweeter — bottling at cask strength really helps here. Both whiskies are very nice, but quite different in personality.)

Reviewed by: John Hansell (Fall 2009)

Bottled in 2004, but just recently put in circulation here in the U.S. (Very strange.) It’s worth the wait. It’s fresh (even at 22 years old), appetizing, spicy, and briny. There’s a sweet foundation of vanilla wafer and caramel, with a slightly oily texture. White pepper, seaweed, mustard seed, lime, gherkin, and teasing gin botanicals add complexity. Spicy, salty finish. A vibrant, dynamic expression of the shuttered original Clynelish distillery. Quite stunning, actually. Find yourself a bottle before they’re gone!

Reviewed by: John Hansell (Fall 2009)

Aged in slow-growth wood. I love the balance in this whiskey, with all the flavors presented harmoniously. Rather lively for a bourbon approaching 15 years. Notes of bright fruit (peach, kiwi, golden raisin), soft vanilla, crème caramel, lemon meringue, and coconut macaroon, then drying out nicely to a rather sophisticated, cinnamon-tinged, polished oak finish.

Reviewed by: John Hansell (Fall 2009)

Well, what have we here? A blend of 50% malt and 50% grain (a very high malt content for a blend), and bottled at 50%, too! The whisky was blended first (very unusual), before being aged in sherry casks for its entire life. Antique amber/chestnut color. Full sherry impact, but never cloying -- the higher alcohol level and grain whisky cut through the sherry and add balance and drinkability. This is a fruity-confection delight, with raisin chutney, fig cake, orange almond scone, and chocolate-covered cherry. Add to the mix richly textured toffee, old oak, polished leather, and a cinnamon-spiced tobacco finish. A rare treat! A great old blend that malt drinkers will embrace.

Reviewed by: John Hansell (Fall 2009)

By far the softest and gentlest of the range, and oh so drinkable. Hard to believe that this whisky is 40 years old, actually, as it shows no sign of excessive oak. Instead, there are soothing layers of caramel and toffee as the whisky’s foundation. Add orange marmalade and other juicy citrus fruits, cinnamon spice, graham cracker, and lightly toasted almond. A gentle, subtly sophisticated Dalmore, and an interesting comparison to the much different, more visceral 50 year old. If I were a rich man, I could drink this whisky every day — it’s so easy-going.

Reviewed by: John Hansell (Fall 2009)

This single cask bottling of Scapa is a beauty! Brilliant gold color. Clean and fresh on the nose and palate, with complex bright fruit (peach, tangerine, golden delicious apple, honeydew melon, pineapple), spice (cinnamon, vanilla, subtle cocoa), appetizing brine, and beach pebbles, all on a bed of creamy, squeaky-clean honeyed malt. Dynamic, appetizing, briny, dried spice finish. A delicious, superbly balanced whisky that makes a great aperitif, but I could drink this any time. (Bottled exclusively for D&M Aficionado’s Club.)

Reviewed by: John Hansell (Fall 2009)

A new line of Islay single malts from Specialty Drinks, an extension of The Whisky Exchange. (The bottle doesn’t tell you which distillery this whisky came from, but if you look at a map of Islay you can probably figure it out.) I like this expression better than the more expensive 25 year old. There’s impeccable balance and more vibrancy in this 17 year old, with seaweed, smoked Spanish olive, coal soot, pencil shavings, citrus, and anise, along with subtle kipper and picked ginger. All this is layered on a bed of oily, honeyed malt. Salty, peppery, sooty, tarry finish. Nicely done! £50

Reviewed by: John Hansell (Fall 2009)

Available for several years, but now finally making its debut in the U.S. The higher-end Dewar’s expressions (Dewar’s 12 year old and Dewar’s Signature) are very good blends. This one is situated smartly between the two. The malt proportion is rich and creamy; the grain whisky is crisp and well-integrated. Antique gold color, with notes of butterscotch, vanilla wafer, strawberry rhubarb pie, and citrus drizzled with honey. Lovely floral notes in the aroma, along with a pleasing, dried spice finish. I could drink this stuff all day long!

Reviewed by: John Hansell (Fall 2009)

Deeper and darker than some Four Roses, but with plenty of bright, lush sweetness. Notes of toffee, honey-drenched nuts, and ripe summer fruit. Nicely spiced, with cinnamon, nutmeg, and a dusting of mocha. I just love the honey influence. A well-balanced whiskey, with all the flavors taking turns to shine. Great integration of flavors, too! One of my favorite Four Roses single barrel bourbons, which will grow on you with every sip.

Reviewed by: John Hansell (Fall 2009)

This is not a single-cask bottling like other recent wine-finished releases, but the casks they selected are very good ones. Lovely antique amber color. The Madeira dovetails beautifully with the malt and oak, and it has matured nicely for a whisky less than ten years old. Lush notes of orange marmalade, raspberry tart, and panforte, all wrapped up in rich toffee and a dusting of nutmeg, cinnamon, and cocoa. A dry, resinous, spicy, tactile finish adds balance, complexity, and additional dimension. Smartly bottled at a higher strength. Some of these wine-finished Arran whiskies are impressive. This is one of them.

Reviewed by: John Hansell (Fall 2009)

The first of Glenmorangie’s new “Private Collection” line of whiskies for Travel Retail. This one is finished in Pedro Ximenez (PX) sherry. With PX being so rich and intense, and Glenmorangie spirit so subtly complex and delicate, does the sherry dominate here? No, it doesn’t. Still, this is viscous and very textural for a Glenmorangie. I’m picking up rhum agricole drenched with honeyed apricot, toffee almond, chocolate-covered raisin, glazed citrus, and cherry pits, all leading to a leathery, tobacco-tinged finish. A visceral whisky with plenty of grip. Great for after dinner.

Reviewed by: John Hansell (Fall 2009)

The oldest Ardmore I have tasted. Smartly bottled at cask strength and not chill-filtered. (The entry level Ardmore “Traditional” is at the opposite end of the age spectrum, tasting quite youthful.) My initial concern with this 30 year old was: would the wood dominate the lovely floral, smoky notes I enjoy so much with Ardmore? The wood is certainly present, but the smoke still comes through. There’s a gently layered sweetness that complements the smoke (toffee, deep caramel, subtle honey), licorice root, bourbon barrel char, coffee grounds, and high cocoa chocolate, with subtle dried citrus and a suggestion of floral soap. Dry finish, with more bourbon barrel char and licorice root. Considering that Ardmore has historically been a blending malt, most of the stocks right now are much younger. This is a rare treat. It’s a wee bit thin in body and a little on the dry side from 30 years on wood for me to rate it in the mid 90s, but it’s still a very enjoyable whisky.

Reviewed by: John Hansell (Fall 2009)

Well matured, but still with a spicy rye mean streak. There’s a lush sweetness that tames both the resinous oak and the bold rye spice…it’s a harmonious balance between the three, actually. Warming cinnamon and cool mint meld with sweet corn, rhum agricole, honey-kissed citrus, pecan pie, and cocoa powder, leading to a long, dry, spicy, leather-tinged finish. Bottled to celebrate the 15^th Anniversary of Delilah’s bar in Chicago. A worthy effort!

Reviewed by: John Hansell (Fall 2009)

A harmonious marriage of fruit and spice. More balanced than last year’s sweet Rum Cask release. In fact, this is one of the most deftly-balanced whiskies I’ve tasted this year. Bramble, ripe nectarine, caramel apple, honeyed vanilla, and golden raisin, spiced with cinnamon and nutmeg. Soft (for Balvenie), lingering, warm, dried spice finish.

Reviewed by: John Hansell (Fall 2009)

Made from a mash containing 53% rye, and aged in used barrels. The relatively low rye content, along with being aged in used wood, means this is one soft, smooth rye whiskey. Gentle mint, green tea, cinnamon, nutmeg, roasted nuts, glazed fruit, and candied corn all lie on a bed of vanilla and caramel. I tasted a “work in progress” sample last year which showed more oak. This expression is much better. Not as complex or dynamic as the flagship “Rendezvous Rye” from High West, but I could drink this stuff all day long.

Reviewed by: John Hansell (Fall 2009)

Well-rounded, solid malt backbone, and very drinkable. These are the main characteristics of this impressive blend. Honeysuckle, vanilla-coated malt and fruit (pineapple upside down cake, lemon tart, plum, bramble) are the primary flavors. Ripe barley, marzipan, beeswax, and clove round out the palate. Gentle, soothing finish. Suntory can make a 12 year old blend this good with just two malt distilleries? Scotland, are you taking notice?

Reviewed by: John Hansell (Fall 2009)