Very bright and lively, with a nice balance of flavors. Zesty fruit (lemon, peach, ripe pineapple, golden raisin) on a bed of layered sweetness (creamy vanilla, light honey, lightly toasted marshmallow, and a hint of coconut). Gently dry, delicately spicy, dried citrus finish. Light enough and with enough zing to enjoy before dinner, but it should stand up well enough after dinner, too. This is a nice whisky, but it shows a lighter, more elegant side of Glenrothes. It doesn’t express the rich, opulent notes often shown in bottlings like the 1972 Vintage, for example.

Reviewed by: John Hansell (Summer 2010)

I was concerned this whiskey would be woody and dry, but it isn’t. (By comparison, the 2009 “Mariage Collection” release, a combination of 10 and 19 year old whiskeys, comes across much more tannic and dry—especially on the finish.) The grain influence is less prominent (as might be expected), but it is replaced by some nicely dovetailed oak sugars and spices, and forward fruit. It’s gentle on the nose and palate, with creamy vanilla, caramel custard, apricot, nectarine, glazed citrus, cherry pie, and graham cracker, spiked with subtle mint, clove, and cinnamon. Smooth, soothing finish…therapeutic even. If you like your bourbons bold, stimulating, and challenging, then this one isn’t for you. But if you want bourbon to comfort you like a warm blanket in cold weather, then give this a try.

Reviewed by: John Hansell (Summer 2010)

Complex, dynamic, and well-balanced. Honeyed vanilla, bright fruit (lemon, tangerine, nectarine), sultana, green grapes, and banana bread, peppered with ginger and subtle, gripping grape skin. Great mouth-feel (from the oak), which adds another dimension. That’s what 46% and no chill-filtering will do for a whisky. One of the better Arran whiskies I’ve tasted. (Released in 2009. Sadly not available in the U.S.) £38

Reviewed by: John Hansell (Summer 2010)

Bright gold color. Big and firm on the palate. Quite fruity too (tangerine, pear, sultana, pineapple), on a dry malty foundation. Lighter notes of grass, hay, linseed oil, and dried vanilla add complexity. Dried fruit and malt finish. A really nice dram with gobs of character.

Reviewed by: John Hansell (Summer 2010)

When compared to its younger siblings, this whisky is deeper in flavor. The citrus becomes more dominant (glazed orange, tangerine marmalade), with added notes of caramelized nuts and maple syrup. A good dash of dried spices kicks in and the whisky becomes firm and dry on the finish. My favorite of the standard range is still the 21 year old expression, which has been around for quite some time.

Reviewed by: John Hansell (Summer 2010)

Nicely sherried. Rich, with maple syrup, honey-drenched citrus, sultana, and a good dried oak spice finish for balance. Well done for a 12 year old, and definite competition for Macallan of the same age.

Reviewed by: John Hansell (Summer 2010)

Close to one year later than the previous Knappogue Castle release, a 15 year old expression, and distinctly different in flavor profile. (Think different distilleries.) This one, triple-distilled, suggests Bushmills origin. Very clean and polished. Gently sweet, too, with powdered vanilla, honeyed malt, complex tropical fruit (tangerine, kiwi, coconut, pineapple), and creamy marshmallow. Clean, gently sweet finish. Not the most complex Irish I’ve ever tasted, but the flavors that are there are tight and well-balanced.

Reviewed by: John Hansell (Summer 2010)

It shows nice maturity, considering it contains whiskey as young as two years old. Smooth, too, with layered sweetness (honeyed caramel, English toffee, maple syrup), tangerine, roasted nuts, and peppered with spice (warming cinnamon, glazed ginger). Good grip of tobacco and polished leather on the finish balances the sweetness that comes earlier. An example of the right way to do artisan distilling.

Reviewed by: John Hansell (Summer 2010)

Similar to the Classic in its tropical fruit and honeyed vanilla, but with more depth, emerging nuts, and dried spice. Thicker too—with a slightly oily texture. A noticeable improvement from the Classic. This 12 year old is worth the few extra bucks. It’s the most rounded and balanced of the three new whiskies.

Reviewed by: John Hansell (Summer 2010)

There’s plenty going on here, but it’s not as vibrant as the other GlenDronachs. Lots of sherry influence, viscous, and a bit sappy, with Curaçao, honey-drenched fruit, raspberry tart, black cherry, and ripe malt leading to a grape stem finish. An enjoyable whisky, but my least favorite of the bunch.

Reviewed by: John Hansell (Summer 2010)

A new expression in the portfolio. Quite fruity, with prominent honey-tinged citrus peel, nutty toffee, nougat, and vanilla fudge, leading to a gripping, firm, dry oak resin finish. Deeper and bolder than the 12 year old expression.

Reviewed by: John Hansell (Summer 2010)

From the Balmenach distillery. (The previous bottling of this whisky was from a sherry cask. This one is from a bourbon cask.) Mouth-coating in texture. Ripe barley and malty up front, ultimately transitioning to a clinging dryness towards the finish. Notes of vanilla cream, toasted coconut, marshmallow, cut grass, honeydew melon, and lemon/lime. A pleasant, textural whisky. (Bottling at 46% and not chill-filtered enhances this.) My question: why sherry cask or bourbon cask? I think a marriage of both types of cask would add more dimension and complexity.

Reviewed by: John Hansell (Summer 2010)

Light and clean, with citrus, tropical fruit (coconut, pineapple, ripe banana), white chocolate, and honeyed vanilla, resting on a clean malty foundation. Soft on the finish. An easy-going whisky.

Reviewed by: John Hansell (Summer 2010)

A new “upgrade” from the standard Old Crow, which is only three years old. Soft aroma of sweet corn, candy corn, vanilla, and light caramel, all following through on the palate. It finishes sweet (too sweet, actually), a bit grainy, and slightly hot. If this brand is meant to compete with Evan Williams, then this four year old should be the standard “Old Crow” and the Reserve expression should be more like five or six years old, because the standard Evan Williams bottling (with no age statement) is clearly superior to Old Crow Reserve. Old Crow Reserve is too sweet and lacks the oak notes needed for balance and complexity. Acceptable enough as a mixing bourbon or perhaps on the rocks, but I wouldn’t drink this neat or with water.

Reviewed by: John Hansell (Summer 2010)

I love Rogue beers, as well as Rogue’s attitude and philosophy. But this whiskey just tastes too immature—harsh, sweet, and one-dimensional. Maybe with some additional aging it might come around, mellow out, and develop, but it has a long way to go.

Reviewed by: John Hansell (Summer 2010)