The whiskey’s formula has been improved, and now consists of a higher percentage of older whiskies (into the high teens) than the original release (which I rated 81). Nicely balanced, with candied fruit, blackberry jam, soft vanilla, kettle corn, and a kiss of mint. Pleasant, unpretentious, and uncomplicated.

Reviewed by: John Hansell (Fall 2011)

Okay, how many of you have walked past this one thinking the price is just too crazily low for the liquid to be any good? How many have started your whisky life with this and then set it aside? Time to rethink. Speyburn, one of the forgotten distilleries of Rothes, is a charmer. Sweet and fragrant with notes of blossom and a little red fruit on the nose, the palate shows ginger, cream, and rhubarb. (Value Pick)

Reviewed by: Dave Broom (Fall 2011)

Early bottlings of Mackmyra were a challenge — salty peat, intense woodiness, and unusual juniper-influenced spices made the whisky an acquired taste. Over time though, sweet fruit brought more balance and the whiskies have bloomed. This special bottling — one of four in the Moments series — recalls those roots but delivers a meaty, spicy, and earthy flavor with melt in the mouth syrup. Imagine honey poured on a heavily peppered well-done steak. €141 (Currently not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)

This 1992 vintage from Clynelish distillery is part of Diageo’s Distillers Edition range of ‘finished’ single malts, and it underwent a secondary period of maturation in oloroso seco casks prior to bottling. Sweet sherry, honey, and oranges on the nose, with a gentle note of rum and cloves. The palate initially offers vibrant sherry, sultana, and hazelnuts, with developing cloves, angelica, and spices. The finish is medium in length, with a mild note of enduring ginger. £45 (Not available in the U.S.)

Reviewed by: Gavin Smith (Fall 2011)

The latest release from Glen Garioch is a limited edition 1994 vintage, produced when the distillery still boasted working floor maltings, and is therefore more peaty than spirit subsequently distilled. Pear drops, vanilla, and developing caramel on the nose. Freshly-opened cigarette packets, and, in time, brown paper and vinegar. Quite dry and austere on the palate, with stem ginger and subtle smoke. Persistently spicy in the medium-length finish, with an elusive late flurry of smoky, chocolate caramel.

Reviewed by: Gavin Smith (Fall 2011)

This is another young peated whisky, but the earthy and dusty smoke is wrapped around a honeycomb and milk chocolate center. It’s both rugged and comforting, the whisky equivalent of chili chocolate: a bittersweet love affair for those who enjoy the contrary nature of sweet and savory. €77 (Currently not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)

Van Zuidam distillery’s star has risen rapidly — it’s under ten years old —and its single malt and rye are confident forays into the world of whisky. So is this. This is 5 ½ years old and is a distinctly different take on peat, with little acerbity, oil smoke, or charcoal. A softer spiciness is present — it’s an almost ginger cake quality, with menthol and lemon-lime candy in the mix. €55 (Not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)

Hazelburn was first produced at Springbank during 1997. It varies stylistically from ‘traditional’ Springbank, as it is triple distilled using unpeated malt. The 8 year old expression has been matured in 60 percent ex-bourbon and 40 percent sherry wood. The nose is fresh, light, fruity, and faintly resinous, with gentle spice. Sherbet, malt, and vanilla on the attractive and lively palate, with developing spicy oak and a hint of pepper in the finish.

Reviewed by: Gavin Smith (Fall 2011)

Exclusively for the U.S. as an addition between the 10 and the 17 year old. Central to its composition is a ‘parcel’ of refill hogsheads, to which a number of European oak butts have been added. Initially slightly herbal on the nose, with developing fresh fruits and vanilla. Finally, caramel and damp leaves underfoot. Full and confident on the palate, with tropical fruits, stem ginger, and hazelnuts. Drying in the finish, with spicy, rich oak and creamy allspice.

Reviewed by: Gavin Smith (Fall 2011)

Distinctively pale in color. (A hint of its age?) This annual limited edition release is finally available in the U.S. Youthful, vibrant, and thumping, with the sea flowing through its veins. Coal tar, peat smoke, brine, seaweed, bright fruit (pear, tangerine), and soft vanilla all compete for attention. The only thing holding me back from scoring it higher is that it comes across as a bit too youthful.

Reviewed by: John Hansell (Fall 2011)

One of Speyside’s youngest distilleries, Tomintoul has been a relatively shy performer until recently, when a raft of new releases (some peated) have appeared. This non-chill filtered example is, for me, the best of the bunch. Pale in hue, it has a light, clean floral aroma — think daffodils — with plenty of white fruits and very subtle oak. The palate has pear juice, light vanilla, and a long sweet finish. £34 (Not available in the U.S.)

Reviewed by: Dave Broom (Fall 2011)

Selected by distillery manager Douglas Campbell, currently in his 50th year at Tomatin. It has been matured in a combination of American and European oak casks, and just 200 cases have been released. Citrus fruits on the nose, notably oranges, and apricots, with a hint of damp soil. More fruit on the palate, orange wine gums, ginger, and gentle oak. Long and slowly drying in the finish, with encroaching aniseed and tannins.

Reviewed by: Gavin Smith (Fall 2011)

One in 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. Miltonduff was licensed in 1824, and these days is also an important blender’s malt with a little more oily depth than its neighbor, Glenburgie. This has a deep floral bouquet — think iris and lily — and aromatic fruits like quince. With water there’s moss, sage, and orange peel. The fruity character is dominant in the mouth and becomes more tropical; there’s even some coconut on the finish. £40

Reviewed by: Dave Broom (Fall 2011)

Diageo’s Singleton range is its answer to the problem of how to build a global single malt brand when each distillery will ultimately be limited by its capacity. Answer? A single brand: ‘Singleton,’ but from three distilleries, each focused on a different area of the world. Singleton of Dufftown is Europe’s expression, and this 15 year old combines cake mix, peanut butter, and fleshy fruits. There’s dried banana and vanilla on the palate, and a nutty sweet finish. £38 (Not available in the U.S.)

Reviewed by: Dave Broom (Fall 2011)

The U.S. Singleton comes from Glendullan, a distillery that makes a sweet, light spirit. Here, a percentage has been aged in ex-sherry casks, which has added a layer of fruity sweetness — think port-like sloe notes, Muscatel, and wisteria. The wood is lightly handled, allowing the aromas full rein on the palate.

Reviewed by: Dave Broom (Fall 2011)

Expecting Scotch single malt? Go to the door and kick that thought right down the garden. Open your mind. Consider Australia as you do bourbon or Irish whiskey. It’s whisky, but not as the Scots know it — a new branch to the whisky tree. This is different, but special. Fresh, clean, young green apple, and pear, and not much else. But there’s a distinctive herbal rootsiness here that’s all Australian. There’s a clean sweet purity to the malt, too. Impressive. AUD150 (Not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)

The man behind this whisky is an acclaimed craft brewer, and on the strength of his early efforts this intriguing distillery is going to be winning plaudits from the world of whisky before too long. This single cask bottling steps over the hurdle of youthful sappy barley at its core, thanks to a big dose of wine-influenced spirit, which is liqueur-like; rich, full, and heavily berried. The killer, though, is the way the whisky goes up through the spice gears. €48 (Not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)

South Africa’s most established distillery now makes Scotch-style single malt whisky that the country can be proud of. The downside is that it plays it safe, and the flavors on offer are subdued and subtle. That said though, there’s plenty to like here — delicate floral notes including rose, with a rich and honeyed heart, traces of exotic fruits including kumquat and kiwi, wispy smoke, and some cinnamon and paprika. Solid. €47.50 (Not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)