Very similar to last year’s release. (A good thing, since it was wonderful!) Very smooth, with layered sweetness (toffee, fig cake, nougat, maple syrup), dark fruit (black raspberry, blueberry), cinnamon, and polished oak on the finish. A whisky of elegance and sophistication. (Editor's Choice)

Reviewed by: John Hansell (Spring 2011)

This was my second lowest rated whiskey from the 2009 Collection (a 91 rating). This one is an impressive whiskey, and an improvement from last year. It’s soft (for a straight rye), well rounded, and easy to embrace, with tamed spice (cinnamon, mint, vanilla, mocha), nougat, toffee, fruit (bramble, subtle citrus), subtle date, and polished leather on the finish. Buffalo Trace is playing a shell game with this aged rye (being stored in stainless steel tanks over the past several years until new stocks mature), but in this instance there seems to be a prize under every shell. Well done! (Editor's Choice)

Reviewed by: John Hansell (Spring 2011)

Though Brora has acquired cult status, it has to be said that for a few years these Special Release Broras went through an off-putting butyric phase, which might well have put off newbies to this legendary closed site, who must have wondered what all the fuss was about. One nose of the 2010 SR shows that these days have been consigned to the past. This is classy from the word go. Gold in color; the nose manages to be both overtly waxy — I’m reminded of waxed paper — and fragrant. Behind that is coal smoke, rather than the heavy peatiness of earlier vintages (Brora’s peating levels varied in its last years). In other words, this is robust and powerful, with an evocative aroma that speaks of old sea chests, the seashore, and vellum. Hugely concentrated, with massed fruits — quince especially — following behind. This is amplified with a drop or two of water. The palate is unctuous and heavy. Tectonic plates move more quickly than this does in the mouth. When it does, the oily/waxy textures and flavors move slowly — camphor, peach, membrillo, hints of citrus, and toward the finish a growing brininess (akin to olives) and a hint of smoke. Elemental and one of the best Broras for years. [not available in the U.S.]£280

Reviewed by: Dave Broom (Spring 2011)

An excellent example of an ultra-mature, sherried whisky done the right way. Much darker and more decadent than the other two releases here. Silky texture. Rummy, jammy fruit, toasted walnut, leather, spice (cinnamon, clove), tobacco, and dark chocolate, with a foundation of juicy oak. Tasting this whisky, you know it’s old, but you also know it’s very good.

Reviewed by: John Hansell (Spring 2011)

The new ultra-mature release, following its 33 year old predecessor (bottled by previous owners). It’s nice to see the higher ABV, given that the 33 year old was only 40%. Very soothing. Quite deep on the nose and viscous (almost sappy) on the palate, with gobs of juicy oak and old oak (its age is obvious but not imposing), dark raisin, black raspberry, orange marmalade, roasted nuts, and freshly roasted coffee beans. All of this is peppered with cinnamon, ginger, and charcoal. Polished leather on the finish. I like that it’s sherried, and the sherry is kept in balance. Those of you who liked the 33 year old will also enjoy this one (assuming you can afford it).

Reviewed by: John Hansell (Spring 2011)

Very close to last year’s release in personality, with great balance between the sweetness, spice, and fruit. Nicely structured, with clearly defined notes of toffee, molasses, cinnamon, vanilla bean, dried citrus, brittle mint, roasted nuts, tobacco, and polished leather on the finish. (Editor's Choice)

Reviewed by: John Hansell (Spring 2011)

There’s precious little reticence about this beast, which leaps out of the glass blowing peat smoke everywhere — then comes raffia, Lapsang Souchong tea, seashore, wet rocks, Elastoplast, talcum powder, bog myrtle (laurel), vetiver, and the aromas of a just-expunged peat bonfire with apples baking on it. Huge and complex, in other words. The palate starts with a fug of smoke being belched at you (non-peat freaks look away, now) then distinct saltiness enlivens the tongue before everything plunges down; intense sweetness takes charge for a moment before it shifts into charred creosoted timbers. This begs for some water, and when it’s added, out comes sandalwood and peat smoke and tar and an orris root-like character — it’s not often I get gin-like notes on Lagavulin, but it’s here — which rolls over you as you roll over and succumb to its power. After this year’s sublime distillery-only bottling, it’s clear that Lagavulin is in a real purple patch. Superb.

Reviewed by: Dave Broom (Spring 2011)

I’ve tasted several batches of this whiskey (made at the old Stitzel-Weller distillery), from the inaugural Batch #1 when it was a 17 year old, to this new release. It’s not surprising that they taste progressively older. My favorite is still the first batch, but this whiskey holds up nicely and shows a similar flavor profile with a bit more wood influence: blackberry jam, nutty toffee, nougat, creamy vanilla, cinnamon, and a touch of polished oak on the finish. Nice texture, too, with good viscosity and grip on the finish.

Reviewed by: John Hansell (Spring 2011)

The only setback from last year’s Antique Collection release, when I rated it an 84 because it was showing too much wood (especially compared to the 2007-2008 releases). The 2010 release is back on track, with great balance, and showing very traditional notes of vanilla toffee, rummy molasses, dusty corn, soft summer fruit, and a sprinkling of spice (cinnamon, mint, cocoa), with oak resin to balance out the sweet notes. (Editor's Choice)

Reviewed by: John Hansell (Spring 2011)

One of the best Handy offerings yet. Very vibrant with dynamic spice (firm mint, warming cinnamon, allspice, hint of clove) and lush fruit (citrus, orchard fruit, golden raisin, brandy, and teasing coconut), all tamed by a bed of soothing caramel and honey. It’s not easy for a whiskey to come across as excitingly youthful, yet nicely matured. It’s a difficult balance to achieve, but this whiskey pulls it off. Editor's Choice

Reviewed by: John Hansell (Spring 2011)

Kentucky straight bourbon whiskey finished in a port pipe. This is veteran master distiller Lincoln Henderson’s newest creation, and it’s a beauty. Richly textured, silky, and well-rounded, with ripe berried fruits, candied tangerine, light toffee, maple syrup, and creamy vanilla, sprinkled with spice (cinnamon, hint of mint). Smooth, silky finish, and dangerously drinkable! The port pipe notes dovetail perfectly. Lovely just the way it is, but it’s begging for a cigar. My only gripe: why not 45 or 50% ABV? But I’m splitting hairs. I really enjoy this stuff!

Reviewed by: John Hansell (Spring 2011)

Now the one that peat freaks wait patiently for every year, which makes it the bottling that produces the most debate. For me, this is up there with last year’s bottling, which itself ushered in a return to high standards after a slight dropping-off in expressiveness. This is different, however. Yes, the color is as pale as ever — has anyone ever tasted an over-oaked Port Ellen? — and yes, the nose initially shows all of the distillery’s austere notes: think of a wet fish counter and the sensation of the sea rather than overt ‘fishiness,’ while there’s also a chilled cucumber note. The difference is the sweetness, which is more to the fore, and also, it would seem, a slight dropping-off in massive smokiness. Here the peat is integrated into the whole. The palate has a numb spot right on the front, then wasabi-like heat coupled with olive oil. Soon the sea rolls in and it stands there like some creature from the Black Lagoon covered with balls of tar, draped in wet seaweed, encrusted with barnacles and clams — and clutching a kipper. But don’t forget the sweetness that spreads across the tongue and slowly drifts into fresh spice and antiseptic. Complex…and there’s a scant 3,000 bottled for the globe. [not available in the U.S.] £280

Reviewed by: Dave Broom (Spring 2011)

Made from whisky aged in second fill American oak sherry casks, distilled between 1973 to 1987. Richly malty, with honeyed citrus, juicy oak, chocolate fudge, and nougat. More subtle floral notes, licorice (red and black), ginger, and chamomile tea. Polished oak on the finish balances the sweetness. A great whisky to honor a great whisky maker! (Only 200 bottles for the U.S.)

Reviewed by: John Hansell (Spring 2011)

This is the heavily peated expression of BenRiach. (BenRiach does not differentiate their peated expressions with a different name, as Springbank does with Longrow, or Tobermory with Ledaig.) It’s also finished with the dark, lush “PX” sherry. Both influences are very evident, with the deep, heavy, earthy, smoky notes complemented by dark, fleshy, dried fruit. I think the two different influences marry very nicely here and I really enjoy drinking it. (Bottling at cask strength is a bonus!)

Reviewed by: John Hansell (Spring 2011)

Aged in a refill American oak cask. Quite lively for its age, and the oak (surprisingly and happily) plays a supporting role rather than dominating. Creamy and mouth-coating, with vanilla wafer, coconut cream pie, caramel, nougat, and bright fruit (sultana, apricot, tangerine, and pineapple in syrup). Soothing finish. A very nice whisky. (Not available in the U.S.)£450

Reviewed by: John Hansell (Spring 2011)

A special bottling to celebrate a major distillery expansion in 2010. So nice to see this whisky bottled at cask strength and not chill-filtered. Silky smooth, velvety texture. Creamy sweet foundation of vanilla fudge and caramel-coated almond. Plenty of fruit, too (golden raisin, honeyed peach, ripe nectarine, hint of banana bread). Richly textured, good weight (but not cloying), and the flavors combine seamlessly. A celebratory whisky indeed.

Reviewed by: John Hansell (Spring 2011)

Enjoyable, dark sweet notes: molasses, maple syrup, fig, grilled corn. The spices are there, too (cool mint, cocoa powder, warming cinnamon, nutmeg). They’re well-rounded and show up more toward the finish (along with some tobacco and polished leather). Soft, reserved, and slightly past its prime, but it still maintains its dignity.

Reviewed by: John Hansell (Spring 2011)

This isn’t quite a distillery-only bottling so much as a bottle only available at the distillery — which isn’t exactly the same thing. Bottled more than 10 years ago to mark the distillery’s centenary, incredibly a small amount is still available, and it is well worth pursuing. Until relatively recently Ardmore was an industry secret, cherished by those in the know. But the peaty and feisty no-age-statement Ardmore Traditional has introduced the malt to a new generation of drinkers, and last year’s sweet and fruity 25 year old suggested that the distillery has a potentially diverse range of future treasures to be excited about. This bottling is light, soft, sweet, and juicy. Orange flavors and peat team up to steer a middle way for what is a delicious and highly more-ish malt. Its only flaw is in the finish, which dies away too quickly for this palate. Perhaps a slightly higher strength would have improved it. No matter, it’s like the fade out of the guitar solo at the end of your favorite track; it’s a bit frustrating because you want it to go on and on, but it doesn’t stop you going back and listening to it all again.

Reviewed by: Dominic Roskrow (Spring 2011)