A surprising amount of sweetness to balance the wood spice. Notes of pencil shavings, glazed fruit, candy corn, vanilla fudge, and bold polished leather on the finish.

Reviewed by: John Hansell (Summer 2011)

Soft and gentle (for Caol Ila, that is), thanks to the 25 years of aging. Plenty of creamy vanilla and honey to go with the malty foundation, along with coal tar, licorice root, and olive, with a hint of brine, juniper, unsweetened dark chocolate, and tobacco (cigars in a humidor?). Very nice. (A Julio’s Liquors exclusive.)

Reviewed by: John Hansell (Summer 2011)

Distilled at Glen Garioch when peated barley was still being used, this 1991 vintage is quite reticent on the nose, considering its strength. Subtle malt and fudge notes, plus a hint of wood smoke. Fresh fruits and a sherbet ‘zing’ on the palate, with a suggestion of treacle. Developing spicy smokiness. Fruitiness is emphasized when water is added. The ‘zing’ — now ginger — lasts to the end of the medium-length finish, with advancing, discreet oak. (Only 120 bottles for the U.S.)

Reviewed by: Gavin Smith (Summer 2011)

The Wemyss range — overseen by Susan Colville — has been quietly building a deserved reputation for being among the most consistently enjoyable single cask bottlings. This new example hails from the mighty Benrinnes distillery, but shows a milder side to its make — there is indeed ginger aplenty, along with cumin, crystallized fruit, and jellied peach, but behind is a deep earthy and slightly leathery note typical of ‘The Ben.’ It’s these bass notes that dominate on the richly chewy palate. Best neat. £51

Reviewed by: Dave Broom (Summer 2011)

This first limited-edition Taylor release attempts to recreate the “sour mash” process used a century ago. Sweet on the nose and palate (fruit gumdrops, sweet corn, vanilla wafer). Spicy too (cinnamon, evergreen), and clinging on the palate. The sweetness is rescued late, with a firm, dry oak finish. Reminds me of an exhilarating rollercoaster ride that puts the brakes on at the end. Not the most balanced, but certainly distinctive.

Reviewed by: John Hansell (Summer 2011)

Mackmyra has at long last reached the United States. It has been a growing force for some years, and is now a stocky adolescent with a personality all its own. What was challenging, salty peat is now in check, and the fruity delights are to the fore, with canned sweet pear, vanilla, cherry blossom, and lacquer on the nose. There’s a flip-flop on the palate, from melon and vanilla to dusty, peppery peat in the finish.

Reviewed by: Dominic Roskrow (Summer 2011)

Quite bold and crisply spicy. The most palate-piercing of the three. Well defined flavors of cool mint, warming cinnamon, honey-kissed fruit, and caramel. Briskly spicy finish. When I nose this whiskey, it feels like it’s brandishing a sword at me and shouting “en garde!”

Reviewed by: John Hansell (Summer 2011)

Meaning ‘the island of the small boar’, Inish Turk Beg is an island off the coast of Ireland. Its latest launch is a super premium whiskey, and it’s lovely. It’s 10 year old Cooley malt matured in casks that previously contained Irish poteen, matured on the island and brought down to bottling strength with island rainwater. The result is a rich green and yellow fruit melee punctuated with zippy spices and zingy wood notes. Expensive, but very lovable.

Reviewed by: Dominic Roskrow (Summer 2011)

The first Tempest to be imported to the U.S. Aged exclusively in first-fill bourbon casks. With the bourbon cask, and relatively young age, you can really feel all the Islay love. Bracing, with plenty of sea character, along with honeyed vanilla, citrus, floral notes (especially lavender), rumbling peat smoke, tobacco, and resinous oak on the finish. A bit steep in price for a 10 year old, but very dynamic.

Reviewed by: John Hansell (Summer 2011)

Refill sherry hogsheads have been used to mature the latest Gordon & MacPhail bottling of Clynelish, the most northerly distillery in Diageo’s portfolio. Initially quite earthy on the nose, with mustard seeds, pepper, and contrasting malt. Becoming progressively sweeter and less complex. Quite oily in texture, the earthiness carries over from the nose onto the palate, then sweet fruit notes, malt, and spice emerge, plus a delicate thread of smoke. The finish dries slowly, with a hint of peat.

Reviewed by: Gavin Smith (Summer 2011)

Bright fruit throughout (red raspberry, strawberry-rhubarb pie, gooseberry, red currant, nectarine), honeyed malt, dark chocolate, tarry rope, seaweed soaked in olive brine, and ground pepper. Tarry finish. Nicely balanced, well-defined flavors, and fully mature at 10 years of age.

Reviewed by: John Hansell (Summer 2011)

Comprising 100 percent whisky matured in oloroso sherry casks, the Tay Dram is fresh and vibrant on the nose, with fruit and toffee. Fuller bodied than the Tweed or Dee Drams, with more overt evidence of sherry, followed through by honey, almonds, coffee, and toffee. Dark chocolate is to the fore in the lengthy finish — this time closer to chocolate orange confectionery. £42 Currently not available in the U.S.

Reviewed by: Gavin Smith (Summer 2011)

Aged in both refill and new bourbon casks. The new bourbon casks are evident, and I think it adds richness, vibrancy, and perceived maturity (which I like) when compared to the previous Summer 2010 release. Very pale in color. Brooding, with licorice root, coal tar, bacon fat, damp peat, bright fruit (citrus and pear), and intriguing botanicals, all on a soothing bed of vanilla malt. Smoky, briny finish. I’m still amazed how this very young whisky can taste so mature. Well done!

Reviewed by: John Hansell (Summer 2011)

This 1977 ‘house’ vintage expression has been matured for 32 years in oloroso sherry casks. Just 240 bottles have been produced. Delicate, sweet, and floral on the nose, with old leather, caramel, vanilla, and malt. The caramel deepens with time. The palate is initially sweet, smooth, and malty, with pear drops; becoming nuttier, with soft oak in the medium-length finish. £370 Currently not available in the U.S.

Reviewed by: Gavin Smith (Summer 2011)

This hails from the first of Rothes’ stock that was specifically laid down for the vintage release program. The nose shows typical Rothes softness — woolen blankets and malted milk. As it opens. there’s wet linen, caramel fudge, and a hint of mixed berry and dark fruits slowly collapsing into jam. A touch of sherried nuttiness on the palate is followed by thick clover honey and a little crisp malt. The finish is gentle, lightly spiced with a touch of struck match sulfur.

Reviewed by: Dave Broom (Summer 2011)

This most recent Connoisseurs’ Choice bottling from Scotland’s southernmost distillery has been matured in refill sherry hogsheads. The nose is pleasing and light, mildly herbal, with cut grass, citrus fruits, and a hint of malt. Medium-bodied, sweet and fruity in the mouth, with peaches, nuts, and discreet spice. Relatively lengthy in the creamy finish. Very drinkable and quite substantial.

Reviewed by: Gavin Smith (Summer 2011)

Comprising 80 percent American white oak-matured whisky and 20 percent from ex-oloroso sherry casks, the Tweed Dram offers lots of citrus fruit on the nose, with an early dusting of icing sugar, then orange and lemon wine gums. Relatively light and fresh, with gentle fudge notes. Malt, toffee, cinnamon, and over-ripe oranges on the spicy palate. Quite long in the finish, with spicy oak, nutmeg, and lingering dark chocolate notes. £42 Currently not available in the U.S.

Reviewed by: Gavin Smith (Summer 2011)

With the percentage of former oloroso sherry-matured spirit ramped up to 60 percent in this Dee variant, the nose is deeper and richer than that of the Tweed Dram; Seville orange marmalade and a hint of cocoa. More immediate dark chocolate on the palate, with raisins and walnuts. The finish is lengthy, with plums, black coffee, and a suggestion of licorice. £42 Currently not available in the U.S.

Reviewed by: Gavin Smith (Summer 2011)