Finished in a rum cask. Gently sweet (caramel, vanilla cream, kiss of honey), with balancing fruit (lime, kiwi, green grape) and spice (white pepper, brine). Youthful (but not immature). Invigorating briny finish. I don’t know what kind of rum cask was used, but it comes across more like sugar cane juice-based rhum agricole than the molasses-based rums. Very nice! (A Park Avenue Liquor exclusive.)

Reviewed by: John Hansell (Fall 2011)

Brittany in Northern France has a Celtic heart, with its own language and culture. Part of that culture is whisky making. It’s a rugged, untamed, and robust part of the country, so you’d expect similar in the whisky. This is anything but. It is has a sweet, fairy dust, fruit sherbet nose; a sweet pear, cinnamon apple Danish palate; and only late on does a sharp hit of pepper appear. This only enhances the experience. €55 (Currently not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)

Probably the most highly-regarded malt in the regular Glengoyne lineup, the 17 year old represents a direct progression from its younger siblings. According to the distillers, “The balance has artfully changed. A more concentrated palate of flavors has emerged…” Citrus and cedar notes on the slightly grassy nose, with a hint of plain chocolate. Medium in body, with more plain chocolate notes, plus raisins, orange, vanilla, and malt. Lengthy in the finish, with milky coffee, sherry, leather, and citrus spice.

Reviewed by: Gavin Smith (Fall 2011)

Two Continents refers to the fact that this is matured in India and then Europe. But Amrut has tweaked the winning formula of the first edition, taking the alcoholic strength from 46% to 50% and using bourbon instead of grain casks for European maturation. The changes are immediately noticeable. The nose is honeyed, with key lime pie, and strawberries and cream. The taste is spikier, spicier, and feistier than before, with dark cherry, blood orange, and unripe banana.

Reviewed by: Dominic Roskrow (Fall 2011)

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. The freshest of the bunch, chock full of Springbank character. Light and lively. Floral, with plenty of fruit (green grapes, kiwi, apple tart) on a bed of honeyed malt. Nuttiness and brine emerge toward the finish, and linger.

Reviewed by: John Hansell (Fall 2011)

Following on from the earlier 8 year old expression of this triple distilled Campbeltown malt, the 12 year old first appeared in August 2009 and nicely illustrates the developments brought about by its continuing maturation. Rich on the nose, with a clear sherry influence, along with toffee, marzipan, apricots, and milk chocolate. This is a substantial and well integrated dram, with malt, almonds, cocoa, and spice on the palate, while the long, spicy finish offers more chocolate, soft fruits, and coffee.

Reviewed by: Gavin Smith (Fall 2011)

The latest triple distilled bottling from the Lowland distillery of Auchentoshan has been matured for 35 years in bourbon casks and is presented non-chill filtered and at cask strength. Just 500 bottles are available globally. Apple crumble and custard on the nose, with developing cereal notes. Smooth and enticing. Spice, fresh fruits, honey, and marzipan on the buttery palate, which ultimately becomes drier. The finish is long and discreetly drying, with spices, malted barley, and a citrus tang in the tail. Price is approximate.

Reviewed by: Gavin Smith (Fall 2011)

Edradour, in Perthshire, is owned by independent bottler Signatory, who has released a wide variety of expressions during the past few years. However, the standard 12 year old remains a classic of its kind. Cider apples, malt, almonds, vanilla, and honey on the nose, along with a hint of smoke and sherry. The palate is creamy and malty, with a persistent nuttiness and quite pronounced sherry, plus a touch of leather. Spices and sherry dominate the medium to long finish.

Reviewed by: Gavin Smith (Fall 2011)

A single cask of Ardmore aged in a first-fill bourbon cask and then finished in quarter casks. This one is more mature, with more depth than the standard Ardmore Traditional Cask (which I rated 80 a few years back). Notes of toffee, vanilla bean, chocolate fudge, licorice stick, bourbon, tar, charcoal, and a hint of burnt raisin. Very nice! (A Julio’s Liquors Exclusive.)

Reviewed by: John Hansell (Fall 2011)

Scotland’s northernmost mainland distillery, located in the historic port of Wick, is owned by Inver House. The ‘entry level’ 12 year old expression is widely available. The nose presents pleasingly fresh malt and floral notes, with a touch of pine. The palate offers a fuller bodied, sweeter whisky than the nose might lead one to expect, with more malt, spices, fresh fruit, and a suggestion of salt. The finish is medium in length, drying, and decidedly nutty.

Reviewed by: Gavin Smith (Fall 2011)

While much of the interest in Australian whisky has focused on Tasmania, there are mainland distilleries, such as The Great Southern Distilling Company and this one, which have been making a major contribution to the country’s growing whisky reputation. In fact, David Baker’s malt is as good as anything in Australasia. This is a Scotch-style single malt, all clean fresh green fruit, particularly apples, and some orange. The taste is zingy, with almonds and sweet chocolate-covered digestive biscuits. Delicious. AUD105 (Not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. Citrus, exotic wood, and botanicals on the nose and palate. Indeed, there’s a bit of intrigue here. Nice balance, with roasted nuts, pecan pie, and more exotic wood on the finish.

Reviewed by: John Hansell (Fall 2011)

The latest batch of single cask releases from Wemyss Malts includes Vanilla Summer. It is an unspecified Highland single malt, distilled in 1997, and the bourbon cask in which it was matured has yielded 263 bottles. Vanilla, buttercups, and violets on the nose, developing Bramley apples with peaches and cream. Background of mildly spicy malt. Sweet and floral on the palate, with tropical fruits, fudge, and ginger. Slowly drying with benevolent oak, but ultimately a lingering creaminess. £50 (Not available in the U.S.)

Reviewed by: Gavin Smith (Fall 2011)

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. What you might expect a traditional 100% oloroso sherry cask-aged Springbank to taste like, with probably the most familiar flavor profile of the four: rich, with nuts and dried fruit, chocolate-coated brittle toffee, plenty of spice (cinnamon, ginger), polished oak, hint of tobacco and smoke.

Reviewed by: John Hansell (Fall 2011)

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. Complex citrus (orange, tangerine, lime, and a hint of lemon), honeyed malt kissed by maple syrup, caramelized pineapple, cinnamon, and a dusting of nutmeg. Nutty toffee on the finish.

Reviewed by: John Hansell (Fall 2011)

This 10 year old expression from the Perthshire distillery of Glenturret has replaced the 12 year old. Glenturret is at the heart of The Famous Grouse blend, and the distillery was re-branded as ‘The Famous Grouse Experience’ in 2002. Nutty and slightly oily on the nose, with barley and citrus fruits. Sweet and honeyed on the full, fruity palate, with a balancing note of oak. Medium length in the sweet finish. £31 (Not available in the U.S.)

Reviewed by: Gavin Smith (Fall 2011)

A 100% straight rye from Canada. This is curiously similar to (and more affordable than) WhistlePig rye, which is also a 100% rye, 10 year old Canadian whisky, but at a slightly higher 50% ABV. (Neither whiskey identifies its origin.) It oozes spice (mint, cinnamon, hint of nutmeg) balanced by layers of sweetness (honeyed vanilla, caramel), with nutty toffee emerging on the finish.

Reviewed by: John Hansell (Fall 2011)

Glengoyne’s entry-level 10 year old is the most readily available of their malts, and is made using entirely unpeated malt. The producers claim this helps to preserve “the essence of its flavor.” Fresh and well-rounded on the nose, with medium sweet aromas suggesting malt, oak, and a hint of sherry. Smooth and delicate on the palate, it is slightly oaky, with a suggestion of cooking apples. The finish is pleasingly long, with buttery, vanilla notes, slowly drying.

Reviewed by: Gavin Smith (Fall 2011)