A good dose of sherry here, but there’s plenty of Springbank character coming through too! Gobs of ripe, red berried fruit (strawberry, rhubarb, red currant, raspberry), especially on the nose, along with raisin. It’s all on a bed of blueberry pancakes, toffee, and fig cake. Coconut and brine emerge occasionally on the palate and linger on the finish. A very nice whisky, although I wonder what it would taste like with just a little less sherry influence?

Reviewed by: John Hansell (Fall 2010)

A marriage of two whiskies: 30% 18 year old Caol Ila finished in Chateau d’Yquem Sauternes casks and 70% 10 year old Bowmore finished in Grenache wine casks. A honeyed, sultana sweetness (from the d’Yquem?) nicely tames the rooty smoke, iodine, seaweed, brine, pepper, and subtle Spanish olive. Bramble and berried fruit (from the Grenache?) add another layer and dimension. A very dynamic whisky, worthy of exploring and debating how well all these flavors integrate with each other.

Reviewed by: John Hansell (Fall 2010)

Glen Scotia has always been the bridesmaid to Springbank. This is justifiable, considering that both production and availability of quality bottlings have been sporadic over the past decade or so. I like this one. It really shows the simple, coastal pleasantness of this Campbeltown distillery. Ripe malty notes are accompanied by brine, cut hay, banana cream pie, and honeyed vanilla. Lingering salty, malty finish. With all the sherried and wine-finished Springbanks recently on the market (not that there’s anything wrong with that), here’s a nice, no-frills, Campbeltown whisky.

Reviewed by: John Hansell (Fall 2010)

Port Ellen whiskies are getting pretty rare (and expensive). This one is softer and less vibrant than others that I’ve tasted, but still very much Port Ellen, and still enjoyable! Notes of coal tar, rooty licorice, toffee, dark chocolate, and nougat, with background citrus gumdrops, ginger, brine, seaweed, peat bog, and damp oak. I think bottling this at 46% without chill-filtering, or perhaps even cask-strength, would have helped the flavors “zing" (and elevated my rating).

Reviewed by: John Hansell (Fall 2010)

Full sherry impact, but the Springbank character does manage to fight its way through it. Thick, sweet notes of toffee and molasses are accentuated by dark raisin, golden raisin, prune, date nut cake, and fruit gumdrops. Nutty, briny, rhum agricole finish. A Springbank for sherry lovers. (From a single cask, 591 bottles, exclusively for the U.S.)

Reviewed by: John Hansell (Fall 2010)

More mature peated Bunnahabhain Islay whiskies are emerging (like this one). Indeed, tarry, peat ash notes are evident throughout this one (especially on the finish!), along with nutty toffee, nougat, smoked olive, glazed ginger, and candied lime. Pretty even-keeled, not as medicinal and aggressive as its cousins on the southern end of the island. The smoke and layered sweet notes balance nicely. If you’re looking to ease your way into smoky Islay whiskies, this would be a good start.

Reviewed by: John Hansell (Fall 2010)

This “double malt” contains 70% 12 year old Dufftown (finished in a Zinfandel cask) and 30% 15 year old Mortlach (finished in a Callejo cask). This is a rich, fruity, gripping, broad-shouldered Speyside whisky. Richly sherried, with thick, layered sweetness as a foundation (honey, caramel, light toffee), along with ripe bramble, golden raisin, and pit fruit. Leather, tobacco-tinged, oak tannin finish.

Reviewed by: Gavin Smith (Fall 2010)

Consists of two whiskies: half 10 year old Clynelish (finished in Chateau Lafite casks) and half 10 year old Ben Nevis (finished in Grenache Blanc casks). The classic chewy, nutty toffee notes of Ben Nevis are prominent throughout, while Clynelish’s spicy, briny notes become more prominent mid-palate, peaking on the finish. The two work well together, with the brine and spice cutting through the thick toffee. Bright, berried fruit (from the finishing) adds an additional dimension prominently throughout. Some oak resin kicks in on the finish to keep the whisky from becoming too sappy sweet.

Reviewed by: John Hansell (Fall 2010)

One thing I enjoy about these vintage releases are the differences in personality from one vintage to the next. This 1998 vintage follows shortly after the 1994, and while that one was elegant and bright in personality, this 1998 is more viscous and heavier in weight. It shows bright fruit (lemon, caramelized pineapple, tangerine), honeyed vanilla, and marzipan with a peppering of cinnamon and ginger. Perhaps the 1994 as an aperitif, and the 1998 a digestif? The 1998 is not nearly as post-prandial as, say, the 1972 vintage, but it has more weight than the 1994 vintage. Still, if I had to choose between the 1994 and 1998, my nod goes to the 1994 for its elegance and drinkability.

Reviewed by: John Hansell (Fall 2010)

Here’s the older sibling to the 1997 vintage released in U.S. at the same time. It costs twice as much as the 1997 vintage, and guess what? I like the less expensive 1997 vintage better (because of its lovely balance and creamy texture). Still, this 1991 vintage is a nice whisky, rich with vanilla, coconut cream, citrus (orange, tangerine), pineapple, and sultana. A soothing, mouth-coating texture lingers, with some polished oak on the finish.

Reviewed by: John Hansell (Fall 2010)

Matured exclusively in ex-bourbon barrels (American white oak, or quercus alba), and certified kosher. It’s a softer, gentler version of Glenrothes. The bourbon oak influence is very evident, showing creamy vanilla and coconut, with additional fruit (orange creamsicle, pineapple, black raspberry, blueberry, and gooseberry). Soft, creamy vanilla finish. A pleasant, easy-going, seamless dram—and perhaps the most approachable Glenrothes whisky.

Reviewed by: John Hansell (Fall 2010)

Past bottlings were distilled at the Bushmills or Cooley distilleries (excepting the rare, original 1951 Vintage, which was from the old B. Daly distillery). This one is triple distilled, so think Bushmills. (Cooley distills their whisky twice.) In the past, I’ve noticed a lot of flavor development in Bushmills from 10 to 12 years old. This Knappogue 12 year old is a fresh, clean, smooth Irish whisky, displaying a nice creamy texture. I’m finding honeyed vanilla, toasted marshmallow, and lots of fruit (citrus, pineapple, coconut, and peach). A soft, dry oak finish shores up the sweetness and adds a smattering of spice. A pleasant, entry-level Irish single malt. (Additional note: Knappogue Castle has historically been a whisky with a vintage, not an age statement. While it will be nice to have some consistency here, I will miss the subtle differences that each of the previous vintage offerings provided.)

Reviewed by: John Hansell (Fall 2010)

The back label of this whiskey describes it as “feisty,” and feisty it is! Brandishing 95% rye (another Canadian flavoring whisky that was diverted?), bottled at 46%, and at a relatively young age (around two years old), this whiskey lets you know you are alive. It’s very spicy, with crisp evergreen, warming cinnamon, clove, rooty licorice, dark chocolate, and suggestions of gin botanicals. Spicy, vibrant finish. I’m having fun drinking this au naturel (the whiskey, that is), but this would also zing in a cocktail, the same way smoky Islay whiskies make their presence known in a blended scotch. Value Pick.

Reviewed by: John Hansell (Fall 2010)

Clean, simple, and straightforward: malty and smooth, with cut grass, hay, a kiss of honey, and a hint of gin botanicals. A nice whisky to introduce blend drinkers to the world of single malts.

Reviewed by: John Hansell (Fall 2010)

This soft, bright, easy-going whisky is back in the U.S. after being absent for several years. Very fragrant, with vibrant fruit (nectarine, plum, guava, pineapple, clementine), honeyed vanilla, and subtle macadamia. Fairly light (a pre-dinner or leisurely afternoon malt, perhaps?), but evenly balanced. A gentle introduction to single malts for the blended scotch drinker.

Reviewed by: John Hansell (Fall 2010)

Ardmore is a rising star in the world of single malt. Until four years ago it was little known in its own right, its main purpose being as a key malt in Teacher’s. Then Ardmore Traditional was released, and it’s been winning over drinkers ever since. That malt is a delicatessen whisky: smoky, oily, and savory, a unique Highland malt with much to recommend it. This is a different proposition altogether. It’s clean and sweet, with pineapple candy, dusty and almost incense-like spices, and a liberal dose of sweet peat. Some citrus notes, too. The peat holds out until the end with impressive effect. There’s talk of this becoming a permanent part of the Ardmore portfolio. Let’s hope so: it’s further proof that Ardmore is a very interesting distillery indeed. (Travel Retail and selected specialist whisky shops.)

Reviewed by: Dominic Roskrow (Fall 2010)

Four years ago Glen Grant was in a sorry state, its beautiful gardens in need of some love and attention, its malts neglected and seemingly unloved. Then Campari bought it and we have heard very little more since. That’s until now. With a new visitor center, the gardens in full bloom, and the owners determined to make it a major player, things are looking up. This limited edition 170th anniversary bottling is made up of vintages stretching back to the 70s. They include a couple of sherry butts and some peated spirit. The result is a rich malt with some buttery toffee notes at first, distinctive lemon and green apple notes, and a touch of aniseed. Midway through, it sets off in a more feisty direction, with some peat, sharp spice, and green banana skin. Beguiling and unusual, it’s a statement of intent from an iconic distillery — watch this space. (Selected specialist outlets, excluding the U.S.)

Reviewed by: Dominic Roskrow (Fall 2010)

The Eigashima distillery, on the Akashi Strait near Kobe, may be the least well known of Japan’s single malt plants, but has a sound claim to be the country’s oldest, as its license to make whisky was granted in 1919 — four years before Yamazaki was built. It has, however, specialized in shochu, and even now only turns its hand to whisky making for two months every year. This 5 year old — bottled for independent Japanese specialist Number One Drinks — represents a tentative move into the single malt market once more. Pale in color, it shows a typically Japanese cleanliness on the nose that’s cut with a touch of waxiness. It opens with a scented angelica-like lift, there’s even a whiff of something like gooseberry jam. As it opens, the aroma darkens slightly, showing a touch of roasted tea. Water brings out a little yeastiness (typical for some younger whiskies), alongside cucumber, borage, and lime. The palate is sweet with vanilla custard and a sweet, ginger-accented note leading to ripe pear. A charming malt, and already well-balanced for its age. Here’s Japan at its lightest. £55. Price in US dollars converted at time of review.

Reviewed by: Dave Broom (Fall 2010)