At present this is a distillery-only bottling, but we need to start a campaign to get it on general release, because it is a modestly-priced gem of a malt whisky. This is fruit compote in a glass, with blueberry, blackberry, rose petal talcum powder, and redcurrant on the nose, and strawberry jam and summer fruit cordial on the palate. It's a palate cleanser, all soft, fresh, and fruity. Summer's arrived early. £30

Reviewed by: Dominic Roskrow (Spring 2012)

This 100% rye whiskey was distilled at Fremont Mischief, and aged in oak. The flinty-minty rye spice blows right out at you, with a ripple of oaky vanilla. Beautiful youthful rye spirit, with crackling rye spiciness, sweet floral notes, and hints of horehound candy. The finish is a bit disappointing — fading somewhat quickly — but mainly because the rest of it's so good. Great price for mellowness in this category, too.

Reviewed by: Lew Bryson (Spring 2012)

Bottled as London's Big Ben began to strike midnight on the day that the word 'vatted' was outlawed in Scotch whisky terminology, this is a mix of grains from different distilleries and does the campaign for more Scotch grain whisky no harm at all. Gossamer soft and smooth with a honeycomb heart and milk chocolate, vanilla, and the odd prod of spice, it's a cushion of a whisky. Luxurious, indulgent, and well made. £125

Reviewed by: Dominic Roskrow (Spring 2012)

Full gold in color, this Bunna initially has the lifted Moscatel aroma that’s reminiscent of a fine Darjeeling leaf tea, then comes melting milk chocolate and touches of sweet cinnamon toast. The palate continues in this sweet vein, but has the distillery’s characteristic thickness in the mid-palate, as well as plenty of its signature fresh ginger note. With water, there are some baked fruits and a hint of flowers. Altogether delicious and subtly complex.

Reviewed by: Dave Broom (Spring 2012)

A set of two 100% rye whiskeys, triple distilled in copper pot stills, with the difference between them being the type of barrels in which they were aged. One was matured in a new charred cask, while the other one was aged in a used cask. They are packaged in half-bottle sizes (375 ml) and sold as a set for $100. Very pale in color, showing the limited oak influence. The used cask allows the rye to shine. An uncluttered whiskey, with fresh mint, soft cinnamon, creamy vanilla, hay, cut grass, and honeyed orchard fruit (green apple, pear, peach). Grassy finish. The more elegant of the two.

Reviewed by: John Hansell (Spring 2012)

The only Islay distillery not on the coast — and the most westerly on the island — Kilchoman is reviving the tradition of farm distilling, and this limited edition release uses locally grown Optic barley malted at the distillery. Very creamy, with some stewed apple, green banana, and (when diluted) sponge cake mix. The smoke develops on the palate, adding an earthy note. Rich, with some clove and licorice on the finish. Well worth a look.

Reviewed by: Dave Broom (Spring 2012)

Last year, four whisky editors were invited by Glenrothes’ heritage director Ronnie Cox to choose a single cask bottling. Being opinionated hacks, they couldn’t agree and so two casks were chosen! This, the oldest, from a refill butt, is for the European markets, and shows hints of rancio: truffle, leaf mold, boot polish, and star anise. The impression is of faded elegance with tannins, fruit, and spice in harmony, and a hint of pomegranate-like bitterness just on the end. £600

Reviewed by: Dave Broom (Spring 2012)

Although only two years older, this expression of Hakushu — the first to be launched in the U.S. — shows a fleshier side to the distillery’s wares. While it has retained the freshness of the 10 year old, it shows more pineapple and grapefruit on the nose, with a little fragrance of jasmine and osmanthus. On the palate, it’s fresh and lively with a hint of persimmon and a tickle of smoke. Recommended.

Reviewed by: Dave Broom (Spring 2012)

This expression from the Isle of Arran distillery appeared in 2010 and one-third of the component whiskies were matured in European oak casks while two-thirds came from American oak. Very fragrant and perfumed on the nose, with peaches, brandy, and ginger snaps, plus vanilla and mild oak. Smooth and creamy on the palate, with spicy summer fruits, apricots, and hazelnuts. The lingering finish is spicy, biscuity, and slowly drying, with just a hint of salt.

Reviewed by: Gavin Smith (Spring 2012)

Glenglassaugh distillery has released a number of country-exclusive expressions recently, including this 37 year old single cask (470 bottles) for North America, under the Master Distillers Selection banner. Initially, cornflakes and sherry on the nose, with developing vanilla and soft toffee. Becoming very sweet. Rich and notably spicy on the palate, with dates and dark chocolate. Persistently spicy in the finish, with background citrus fruits.

Reviewed by: Gavin Smith (Spring 2012)

Explorer Jock Wishart’s successful ‘Row to the Pole’ expedition is celebrated with this 3,000 bottle commemorative edition matured in ex-American and ex-Spanish oak sherry casks selected by distillery manager Malcolm Waring. New-mown grass, ripe apples, brine, and a whiff of Arbroath smokies on the nose. Citrus fruit, spices, and milk chocolate on the palate, with sherry lending gravitas. The finish is sweet, full, and lengthy, with brine returning at the last. £20 (350 ml)

Reviewed by: Gavin Smith (Spring 2012)

A light color suggests a relaxed contact between cask and whisky, but what this lacks in terms of ‘woodiness‘ it makes up for in all-round deliciousness. Aberlour is often masked with plenty of sherry and/or bourbon oak; here the distillery character is thrust to the fore and comes out as being highly aromatic. There are candies, bubblegum, kiwi fruits, and cut flowers. The palate is vibrant with a touch of parma violet and pear juice. Altogether a little charmer.

Reviewed by: Dave Broom (Spring 2012)

An attempt to replicate the spirit produced at Ben Nevis in 1882. The malt is peated to around 30 ppm, and a first edition of 700 bottles with no age statement has been released. Initial starch on the nose, then buttery smoked haddock, a hint of chili, sherry, and gentle wood smoke. Full-bodied, spicy on the palate, with hazelnuts and peat. Stewed fruit and lingering spicy cigarette ash in the finish. £60

Reviewed by: Gavin Smith (Spring 2012)

The name of this limited-edition bottling translates as ‘the lands around the rowan,’ and the component whisky has been matured in three, fresh-run American white oak hogsheads. Tinned peaches, a hint of smoke, and developing cream soda on the nose. Soft toffee and ultimately, chimney soot. The palate is full and fruity, with Brazil nuts, drying quite rapidly, with coriander notes. Dark chocolate and licorice characterize the finish. (500 bottles). £500

Reviewed by: Gavin Smith (Spring 2012)

Brought back as an annual limited edition to satisfy the cravings of those who like their peat full-on and never understood why Lagavulin moved to 16 years of age, this is the Kildalton coast single malt at its most boisterous. Aromatically, it blazes a seaweed-strewn, zigzag pathway between sea, shore, and land: bog myrtle and samphire, beach bonfire, sea spray, and melon before, with much-needed water, there’s slow-burning Latakia pipe tobacco and Lapsang Souchong tea.

Reviewed by: Dave Broom (Spring 2012)

The Mackmyra success story just goes on and on. There have now been more Specials than bottlings of Privus or Preludium, and the whisky makers seem to have hit upon a trademark taste that they tweak with each bottling. It's a mix of salt, pepper, citrus, and vanilla, and here the vanilla is at its most subdued and the salt is at its highest. That makes this challenging to anyone unfamiliar with the Mackmyra brand. SEK 649

Reviewed by: Dominic Roskrow (Spring 2012)

Tullibardine has been offering a 1988 vintage edition for several years, but in 2011 it bottled a new variant at 23 years of age, matured in a mixture of first-fill bourbon barrels and ex-sherry hogsheads. Malt, vanilla, carnations, and peaches on the full nose. The palate is initially sweet and fruity, with toffee, lively spices, and more herbal notes duly appearing. The finish features cereal, spice, and white chocolate. £47

Reviewed by: Gavin Smith (Spring 2012)

By far the “sweet spot” when compared to its siblings. The most versatile and the best value of the entire portfolio. Good enough to enjoy neat, but economical enough to use as a mixer. Caramel corn, vanilla, soft nougat, light barrel char, gentle fruit, hint of cinnamon and nutmeg.Value Pick.

Reviewed by: John Hansell (Spring 2012)