You could argue that there’s an element of auto-suggestion at work when you pick up saltiness in Inchgower, after all, it comes from a fishing port (Buckie). But taste it blind and there it is — an unmistakable salinity on nose and palate which, when combined with lemon accents, cumin seed, thin fruit syrups, and green grapes, makes this an intense, perfect, aperitif. £37 (Not available in the U.S.)

Reviewed by: Dave Broom (Fall 2011)

Hazelburn CV is the non-age-statement version of Springbank’s unpeated, triple distilled single malt, introduced in 2010 to accompany the existing 8 and 12 year old variants. Initially slightly mashy and herbal on the nose, with acetone and cigarette packets. Citric and more malty with time. Orange, ginger, vanilla, and sherbet zest on the spicy palate. The finish is medium in length and spicy, with a slight suggestion of salt. A fresh, breezy, aperitif dram. £33 (Not available in the U.S.)

Reviewed by: Gavin Smith (Fall 2011)

Comprised of bourbon aged 6 to 8 years old (and seems closer to 6 than 8). This new, fairly bold for 81 proof whiskey, while drinkable neat or with a splash of water, really works best as a mixer. Very traditional bourbon notes of caramel, vanilla, mint, cinnamon, sweet corn, and orchard fruit.

Reviewed by: John Hansell (Fall 2011)

This bottling celebrates distillery manager Douglas Campbell’s 50 years of service at Tomatin, and includes casks from 1967, 1976, 1984, and 1990, along with a peated Tomatin from 2005. The nose is initially slightly musty, with faint peat smoke, sweetening to mild vanilla, with new leather and peaches in time. Full-bodied, relatively dry on the palate, with the European oak casks in the ascendancy here. Raisins, dark chocolate, and licorice. Medium to long in the finish, drying, with spicy oak.

Reviewed by: Gavin Smith (Fall 2011)

A malt that was overlooked by one owner (Glenmorangie) and is now, under the auspices of a new one (La Martiniquaise), beginning to ease itself back into the single malt world. Its problem has been the price: too low (see Speyburn). The standard 12 year old bottling gives a perfect idea of its potential. This is as soft and sweet a malt as you could ask for: peaches, toffee, and baked apple, with a tobacco/cedar/pine note from the oak.

Reviewed by: Dave Broom (Fall 2011)

This is the Mackmyra equivalent of an arena rock band playing a small town club gig; a raw, rough and ready, in your face rock and roll version of the whisky — and it’s not for the faint-hearted. Matured in French red wine casks, it has a pleasant apricot and woodsmoke nose, while the taste is young, brittle, and gristy, with intense and persistent pepper, ginger, and bitter berries. Well-made, but not the best starting point to explore Mackmyra.

Reviewed by: Dominic Roskrow (Fall 2011)

Distilled from “bottle-ready IPA.” Sure is; the hops leap out of the glass, piney and pithy, a real west coast beer and whiskey experience in a glass. Quite a fat mouthfeel for 99 proof, a big oily thing that rolls around the tongue, making itself at home with flaring hop flavor — not really bitter — and an underlying sweetness. Bittering kicks in on the finish. An astonishing experience that really grows on you…but ultimately there’s a lack of depth. Price is per 1 liter.

Reviewed by: Lew Bryson (Fall 2011)

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. This distillery is located amongst the fertile barley-growing fields of the Laich O’Moray. Though modern in look, it actually dates back to 1810. This is a classic introduction to its fresh, zesty style, which plays an important role in the Ballantine’s blends. Think cut grass, green apple, pine, pear drops, and a whiff of freshly-starched linen. This energy carries on to the mouth where apple is the dominant flavor, along with green walnut and a zippy acidity. £34

Reviewed by: Dave Broom (Fall 2011)

Distilled from “malted Bavarian hard wheat” on the still formerly used at Germain-Robin. Good pedigree; does it deliver? Bread/flour in the aroma, like a fresh bag of flour, with a fruity alcohol edge to it, the wheat tang I know from beer. In the mouth, it comes through as bread and crackers. It’s somewhat hot, but it’s a brandy/aromatic heat: vapor-producing. The finish pulls more grain in, finally. They’re aging some of this; should be a great whiskey.

Reviewed by: Lew Bryson (Fall 2011)

New make from the same mashbill as Evan Williams, bottled “straight from the still.” Much higher proof than the others, but not noticeably hotter in the nose; that’s light corn and grass, with a bit of minty spice. Hotter in the mouth, but quite pleasant and evolving: fresh mint gives way to light corn, then a slightly oily slip to brisk sweetness…and you realize you didn’t notice the serious overproof. A well-behaved white dog.

Reviewed by: Lew Bryson (Fall 2011)

The latest addition to Tasmania’s burgeoning and diverse whisky industry bottles for the first time in October 2011. This is just 4 years old, and while this isn’t Kavalan, the flavor is amazing: full and rich sherry, honeyed, intense, and fruity. The score reflects the fact that it’s well-made, yet way short of its optimum age. But wow — what a prospect this distillery is! AUD150 (Not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)

Aged “over 2 years” and with over 38% rye in the mashbill (high for bourbon). It’s fresh, youthful, and brisk, with sweet corn, bright fruit, brittle mint, cinnamon, and a dusting of cocoa, leading to a slightly aggressive finish. A bit too youthful, actually, for sipping—it would benefit from a few more years’ aging. Save this one for your next Manhattan. Its sibling, Redemption Rye (of similar age), fares better (84).

Reviewed by: John Hansell (Fall 2011)

Smelling the rye from a foot away after pouring. Exceptionally clean aroma of grain; the oily/spicy rye notes come through clearly. Quite smooth. Not a lot of flavors: very focused on the rye itself, with grain and just a touch of mint. A long finish with sweet grain that slowly turns to mint in the end.

Reviewed by: Lew Bryson (Fall 2011)

Crisps the nose hairs a bit, but it’s pure corn, even a bit of cornbread. Tip a sip in, and it’s nothing but more green corn, sweet, fresh — hot, for sure, but not overwhelming — and pretty tasty for what it is. With white whiskey, we’re walking the fine line between flavor and raw wound at all times, and this one finds the line.

Reviewed by: Lew Bryson (Fall 2011)

This is matured in 100 liter casks, and the port is all over the youthful spirit. But while the combination leaves a lot to be desired, and there are all sorts of youthful errors on show, the fruity, rich, and creamy core of this malt suggests that we’re looking at the stirring of a giant. Bottled this fall at 4 years, this is a holding tank. What follows will be immense. AUD180 (Not available in the U.S.)

Reviewed by: Dominic Roskrow (Fall 2011)

Aromas are soft and creamy, with a waft of sweet corn — underlain with a fairly blunt alcohol burn that comes through more as you smell it. Quite sweet on the palate, a wash of green corn, but the flavor isn’t enough to tangle successfully with the fuel, which leads to a tongue-curlingly hot finish. Some definite potential, but it really needs time in a big oak barrel (or some ice and a bottle of Dr. Pepper).

Reviewed by: Lew Bryson (Fall 2011)

Provocative: spelt’s an interesting aroma. Grainy and a bit earthy, with hints of golden delicious apple all combining in the nose. There’s a fast, high flow of creaminess that spreads quickly and disappears, leaving a slightly fruity, grainy aftertaste. Interesting sensations, and again, quite clean.

Reviewed by: Lew Bryson (Fall 2011)

This is new make from the Rittenhouse Rye mashbill, unaged, right off the still. Yeasty mash notes come through strongly, with a big nose of rye and corn underneath. It smells fresh, and alive. Wow, that’s powerful stuff. Much hotter than the Trybox Corn, this one is on fire with rye spice; it’s got me breaking a sweat! A bit of water brings out more grain notes, and some tempering sweetness, but it’s still no pussycat. Cleanly powerful.

Reviewed by: Lew Bryson (Fall 2011)