This one stands out from the other three because of its port wood finishing. Dark amber/ruby color. You’ll discover lush fruit and a rich nuttiness on top of the typical flavors expressed in the 18 year old. Additional layers of intense spice and oak notes balance the whisky’s sweetness and fruit. The heartiest of the bunch.

Reviewed by: John Hansell (Spring 2006)

The oldest of the group, and it shows. When compared to younger expressions, there’s less peaches and more citrus (lemon, tangerine). It is thicker on the palate-with notes of fat barley and crème brulee-before dry, resinous oak notes intensify. Dry, spicy finish. Not as even-keeled as younger expressions, but quite dynamic.

Reviewed by: John Hansell (Spring 2006)

A tamed Talisker. The classic Talisker personality shows-seaweed, brine, peat smoke, and freshly ground pepper on the finish. There are even other interesting flavors I enjoy, notably vanilla, licorice root, charcoal, and bitter chocolate. But this whisky needs to be a little livelier to be a truly great whisky. While there’s no age statement, there’s older whisky in here for sure, and maybe that’s part of its “reserved” nature. It certainly is a nice whisky, but I would prefer the more vibrant Talisker 18 year old -at two-thirds the cost.

Reviewed by: John Hansell (Spring 2006)

In the same genre as BenRiach 12 year old, but more concentrated, with additional notes of resinous oak, light toffee, and soft caramelized pear.

Reviewed by: John Hansell (Spring 2006)

One of the biggest Birthday Bourbons to date. This whiskey was aged on the top corner of a warehouse where the temperature extremes are at their greatest. The greater the temperature extreme, the greater the impact of the barrel. The wood is immediately noticeable on the nose and palate-there are plenty of concentrated dried spice notes throughout. Dried vanilla, mint, fiery cinnamon, cedar, and assorted fruits are sweetened and calmed by notes of maple syrup and toffee. Until about mid-palate, that is. Then, another wave of dried spices kicks in, remaining through the finish. For serious bourbon drinkers.

Reviewed by: John Hansell (Spring 2006)

Whisky from two different sherry casks. The sherry, extra aging, and higher strength produce an intensely rich Auchentoshan. Fudgy caramel, toffee and cocoa notes are offset by golden raisin, apricot, and Clementine. Underlying notes of roasted nuts, old leather, and spice (vanilla, mint) peek through occasionally. An enjoyable whisky, but much of the Auchentoshan is lost somewhere in all that oak and sherry.

Reviewed by: John Hansell (Spring 2006)

Nicely balanced, and easy to drink. Pit fruits (peaches, apricots) and lemon are the dominant notes, with underlying vanilla cream, butterscotch, and a hint of honey. Gently dry, delicately spicy finish. The most rounded of the four.

Reviewed by: John Hansell (Spring 2006)

Clean, fresh and uncomplicated. Honeyed malt, peaches and cream, with subtle floral and lime notes. Dry, herbal, oaky finish with a hint of bitter chocolate. A warm-weather whisky, or as an aperitif.

Reviewed by: John Hansell (Spring 2006)

Enjoyable creamy texture and medium-bodied. Gently sweet notes of light toffee and vanilla custard, especially towards the front of the palate. Nutty too, with some sultana in the background. Gentle oak notes towards the finish. A very clean, well-balanced whisky that’s very easy to drink but also takes few risks.

Reviewed by: John Hansell (Spring 2006)

A peculiar Auchentoshan. The Bordeaux wine dominates, with its distinctive winery aroma and flavor. Red raspberry, red currant, and a hint of strawberry comprise the core of this whisky, with underlying notes of vanilla cream, cocoa, and a hint of demerara rum. The whisky spent nine of its years in Bordeaux wine casks. I would have preferred less time in the wine casks for such a delicate whisky.

Reviewed by: John Hansell (Spring 2006)