Wow! Could this be the greatest comeback since Rocky climbed back in the ring and showed the young upstarts who was the boss? It’s taken Irish Distillers a long time to respond to the pounding it’s taken from Cooley but it’s back in the ring with two wonderful pot still whiskeys. This is the better of the two, a whopping oily, woody package of classic pot still Irishness. The green fruits tumble over tannin and spice like frisky puppies. €55 (Currently not available in the U.S.)Editor's Choice

Reviewed by: Dominic Roskrow (Fall 2011)

OK, confession time. This remains one of my favorite whiskies ever, a classic example of what long, slow aging in a refill cask can do for a whisky — increase its unctuous nature, bring out butterscotch, ginseng, honey, deepen the orchard fruits, and release a dazzling spiciness on the tongue. It has balance, it has finesse, and there’s not much left. £155(Not available in the U.S.)

Reviewed by: Dave Broom (Fall 2011)

Similar to the standard Ardbeg 10 year old, except that a portion of the whisky was aged in heavily charred barrels (referred to as an “alligator” char). An aggressive whisky — even for Ardbeg — with a leathery texture throughout. Dynamic too, with coal tar, soot, bourbon barrel char, espresso, cocoa, licorice root, smoked fish, and a hint of ginger. There’s a nice creamy vanilla underbelly to balance the aggressiveness and (at least partially) muzzle the Alligator.

Reviewed by: John Hansell (Fall 2011)

Rising above the tat issued to celebrate the nuptials of Prince William and Kate Middleton was this extremely limited (1,000 bottles) release from The Macallan. The nose is a mélange of rich fruits, marzipan, and beeswax/resin but it lifts with a drop of water to show apricot and heavy florals. The palate isn’t overly grippy, with more orange peel, almond, and characteristic oiliness. A malty/nutty smooth finish makes this a great one. £150 (Not available in the U.S.)

Reviewed by: Dave Broom (Fall 2011)

Like the man himself, this is altogether more considered and elegant, mixing whiskeys up to 25 years old for a complex and less bruising experience than the Powers. Instead, lemon and lime zest, kumquat, and blood orange entwine themselves around vanilla, nutmeg, and soft, drying tannins. No big knockout punches, but it goes the distance and wins unanimously and easily on points. €160 (Currently not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)

This release is a port version of Amrut’s Intermediate Sherry — a sort of port pipe sandwich. The spirit is matured in both unused casks and bourbon casks, then spends a few months in port pipes, and then returns to bourbon casks. The result is a Pink Floyd show of a whisky: vibrant, colorful, complex, and nearly too much. A blackcurrant and wispy, smoky nose gives way to an intense and bittersweet mix of chili, blackcurrant, oak, damson, dark chocolate, and peat. Astounding.

Reviewed by: Dominic Roskrow (Fall 2011)

The latest Balblair release is a 1995 vintage expression, exclusive to global travel retail outlets. Matured in second-fill bourbon casks, Balblair 1995 is non-chill filtered and naturally colored. Initially very fruity on the nose, with peaches and carnations, icing sugar on bonbons, then a faint sprinkling of black pepper. Stewed fruits on the early palate, full and confident, with developing spices and brittle toffee. Relatively lengthy in the finish, with dark chocolate and soft oak. Price is per 1 liter.

Reviewed by: Gavin Smith (Fall 2011)

With worm tubs and a fiendishly complex partial-triple distillation, Mortlach has adhered to an old style of making whisky — and older, richer, darker flavors. Big and bold, it is at its best in ex-sherry casks. The nose is meaty (think gravy/beef stock) with fig, raisin, and molasses. In the mouth it’s concentrated, with good grip and a savory sweetness. A cult malt. £41 (Not available in the U.S.)

Reviewed by: Dave Broom (Fall 2011)

Glen Grant’s new(ish) owner Campari is putting its money where its mouth is. Investment in plant, wood, and an impressive visitor center is slowly being backed up with a series of new releases. This venerable example comes from Gordon & MacPhail’s stocks, but is an official bottling due out in time for Christmas. This is GG in relaxed, avuncular mode: subtle woods, amber, Oolong tea, anise. The palate is old apple, fresh plum, cream, and ginger spiciness. £255(Available at the distillery, in France, and Travel Retail in Asia only.)

Reviewed by: Dave Broom (Fall 2011)

After a series of esoteric and expensive releases, Compass Box has decided to bring it all back to the people with a blend — and how! The journey sets out as we might expect; all sweet vanilla ice cream, stewed pear tart, and peach melba, but then a wave of spice and white pepper provides an unexpected but delightful twist. It’s like Spice Tree meets Hedonism…Spiconism if you like.

Reviewed by: Dominic Roskrow (Fall 2011)

Macallan’s 18 year old expression is, for me, the highlight of its regular sherried range. Deep amber in color. The nose is rich and heavily fruited: fruit cake, mulberry, a little moist gingerbread, the bloody depths of molasses. On the palate, dried fruits — more figgy than raisined — while the natural oiliness in the spirit balances the boisterous tannins from the European oak. A singed note on the finish (an extension of the molasses?) completes the picture. Balanced and complex.

Reviewed by: Dave Broom (Fall 2011)

This is one of a trio from Chivas Bros., who every year release limited editions of 500 ml cask strength bottlings from a selection of its estates. These are predominantly only for sale on site or by mail order through www.maltwhiskydistilleries.com. My pick of this batch. Strathisla’s a small, traditional distillery whose make is mostly pressed into service for the Chivas Regal blends. It’s a hard to pin down malt, and it’s this elusive character that shows here: firm then soft, fragrant then deep. The nose is intense and spicy with wax, nougat, chocolate, hazelnut, and fresh-opened banana. The palate is explosive with real presence and power, whose firm core is softened by honey and poached fruits. Complex is the word. £37

Reviewed by: Dave Broom (Fall 2011)

We had some new Benromachs from Gordon & MacPhail last issue that illustrated what the firm has been up to since it purchased the site in 1992. This release comes from its previous incarnation as part of DCL. The elegant, mature nose shows an ‘Old Speyside’ light smokiness alongside barley, cacao, cigar humidor, and potpourri. The palate is gentle and unctuous with some sherried touches, while the smoke reruns on the very end. £150 (Not available in the U.S.)

Reviewed by: Dave Broom (Fall 2011)

Although one of the old Speyside crew (along with Mortlach, Glenfarclas, and Macallan) Balmenach has, inexplicably in my mind, never even achieved cult status. It has simply kept on making rich, powerful, worm tub-condensed spirit for a multitude of blends. This rare bottling therefore is hugely welcome and shows a friskier than usual side — earthy for sure and a lick of leather as well, but also walnut and sultana. The palate is deep and languorous with a savory edge. £145 (Not available in the U.S.)

Reviewed by: Dave Broom (Fall 2011)

Cutty Sark lost its way in recent years; expect that to change soon. Its owners have plans to return it to glory (and to include a 30 year old among its expressions — you read it here first). For the time being — if you can find it — this 18 year old is a sublime mix of soft plum and peach, sweet, pure grain, easy-drinking vanilla, and a deft oakiness all delivered in gentle and harmonious fashion. Masterful blending.

Reviewed by: Dominic Roskrow (Fall 2011)

A marriage of 3 and 4 year old whisky aged in first-fill bourbon barrels, with the 4 year old portion being finished in oloroso sherry casks. Among the best of the Kilchoman releases to date. The first-fill bourbon packs a flavor punch, while the sherry softens, rounds, and adds complexity. Barrel char, burnt raisin, boat dock, and tarry rope, softened by caramel and enhanced with notes of tropical fruit. Surprisingly mature for its age and very distinctive.

Reviewed by: John Hansell (Fall 2011)

Lark is on Australia’s frontline, but this is a hard sell. This is big bucks for untried whisky. No doubt though, this is history in the making. There’s a big cinnamon and nutmeg kick to this, and with water, a rootsy, sweet apple core and a menthol hit wrap themselves around flavors of crab apples and dates. It’s different, easy to like, and exciting. Australian whisky is on a roll. AUD220 (Not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)

Longmorn may be slightly better known, but it’s still pretty much a cult whisky — with a huge following in Japan, where every whisky bar seems to have multiple expressions. This bottling shows it in its lushest guise, with masses of caramelized soft fruits, banana, cream toffee, and chocolate. The palate shifts between raisin and plum. Elegant.

Reviewed by: Dave Broom (Fall 2011)