Deep gold color. Fresh, exciting, spicy aroma of brine, exotic pepper, seaweed, and raw fruit, with interwoven notes of delicate peat and caramel. Full-bodied and muscular. Flavors are incredibly vibrant and dynamic-almost challenging-and are similar to its aroma. Salty, peppery, intense finish.

Reviewed by: John Hansell (Fall 2003)

Mahogany color. Medium to full in body, and rich. Aroma and flavors are very reminiscent of the "Black Bowmore" releases: burnt fruit, roasted nuts, fruit cake, polished leather, wood resin, and just a teasing of smoke. There is a harmonious balance between the dry oak spices and the sweet, fruity oloroso sherry notes. Soothing finish. This whisky was distilled around the same time-and is very similar in flavor profile-as the legendary "Black Bowmore" whiskies released several years ago. Comparing this release with the Black Bowmore is only natural. Having tried this whisky next to the previous Black Bowmores, I can happily say that this whisky is as good as they are (although a lot more expensive). While the original Black Bowmore whiskies are a little bigger and fuller in body (especially towards the finish), this new 1964 Vintage is a tad softer, sweeter, more rounded, and more seductive. This is a very contemplative whisky-the more attention you devote to it, the more pleasure it gives you. 300 bottles.

Reviewed by: John Hansell (Fall 2003)

Deep gold color. Incredibly complex, subtle aromas of vanilla, honey, marshmallow, tropical fruit (pineapple, peaches, coconut), floral notes and a hint of almonds. Medium-full in body, and firm. On the palate, the flavors are complex and exhibit the same notes as the aroma, starting out gently sweet, but gradually becoming fruity and eventually drying out on the finish.

Reviewed by: John Hansell (Fall 2003)

Mahogany color. Full-bodied, thick and chewy. Incredibly rich aroma and flavors of toffee, fudge, spice cake, ripe fruit, burnished leather, and oak. Nicely balanced throughout, with a long, satisfying finish.

Reviewed by: John Hansell (Fall 2003)

Yellow gold color. Fresh, floral aromas (reminiscent of a spring garden), creamy vanilla, honey, heather, subtle fruit, and a hint of toasted oak. Elegant and nicely balanced. Medium in body, but richly so. Richly flavored, too, and nicely balanced, with notes that echo the aromas. In fact, this is one of the most balanced whiskies I've had in quite a while. A hint of salt, spice, and seaweed on the finish linger on indefinitely. This whisky is a pure joy to drink and demonstrates why Highland Park is so highly regarded. The fact that it was aged in a bourbon cask allows this whisky's more subtle notes to be fully appreciated. Quite delicious!

Reviewed by: John Hansell (Fall 2003)

Straw gold color. Peat smoke, damp earth, seaweed, balanced by a maple syrup sweetness on the nose and palate. Full-bodied and firm in body. Flavors are pleasantly mature and nicely integrated.

Reviewed by: John Hansell (Fall 2003)

Amber gold color. Medium bodied and slightly oily. Peaty bonfire aroma and flavors, complemented by a creamy caramel maltiness. Subtle notes of brine, seaweed, and a hint of pear fruit spice things up a bit. Gently dry, moderately smoky finish, with teasing sea salt notes. I have always wondered what a peat smoke infused Isle of Jura whisky would taste like. I was also concerned that too much peat smoke could dominate this whisky's flavor profile. Fortunately, this hasn't happened. The peat smoke is certainly evident, but the Jura character comes through too. One extra bonus: it's bottled at 45%, which kicks the flavors up a notch.

Reviewed by: John Hansell (Fall 2003)

Orange marmalade color. Aromas of ripe fruit (orange, strawberry, red raspberry), caramel, and toffee, with a subtle, Spanish oak resin spiciness. Medium to full in body with a silky texture. Nicely balanced on the palate and very well integrated flavors similar to the aromas. Silky smooth finish.

Reviewed by: John Hansell (Fall 2003)

Bright gold/straw color. Lively aroma of honey-drenched fruit (pineapple, red currant, citrus) with a rich malty foundation. Subtle floral notes in the background. Medium in body, but thick, almost mouth-coating in texture (a classic Dallas Dhu signature). Clean flavors on the palate-honey, interwoven fruit, vanilla, with a dry "polished oak" finish.

Reviewed by: John Hansell (Fall 2003)

Pale gold color. Aromatic, floral, herbal aromas (a veritable potpourri), with soft background vanilla malt notes and a hint of lemon. Light and soft in body. Soft, malty vanilla notes on the palate with interwoven notes of herbs, subtle dried fruit, and delicate wood resins. Gently dry finish.

Reviewed by: John Hansell (Fall 2003)

Reddish amber color. Aromas of honey drenched fruit, toffee, and fudge. Medium to heavy in body. Rich and sweet in flavor (toffee, fudge, caramel), with interwoven notes of rich, ripe fruit. Lingering toffee sweetness on the finish.

Reviewed by: John Hansell (Fall 2003)

Bright gold color. Sweet pear, caramel apples, vanilla, and fudge on the nose. Light to medium in body. On the palate, there is more fruit (pear, citrus) and sweet malt (vanilla, caramel, and toffee), with a gently sweet finish.    Style: Highland (Isle of Arran) single malt Scotch whisky. Price: high $30s. Available nationwide. 
   Again there is no age statement, and this one is still on the youthful side, but it is richer (some sherry cask aging in the mix?) and expresses more flavors-and deeper flavors-than the one mentioned above. It is still quite young, but it tastes more mature than its age (which is probably six years at the most). There's not much Island character here.

Reviewed by: John Hansell (Fall 2003)

This Robert Burns World Federation Arran Single Island Malt is the Calvados or Poire Williams of the whisky world. There's no age statement on this whisky, but it has the classic aromas and flavors of sweet pears prominent in very young distilled spirits. The vanilla notes, along with its pale color, suggest a used bourbon cask. I suppose one could treat it as an aperitif, and possibly chill it down or serve it on the rocks.

Reviewed by: John Hansell (Fall 2003)