If you've tasted any Connemara Irish peated whiskey you'll know and love this. This whisky is the most improved in the Bakery Hill range, so that now with water the peat weaves patterns round the standard green apple, honey, and vanilla heart of the malt. Australian peat is very different to that of Scotland, and here it is wispy, smoky, and sweet. A$115

Reviewed by: Dominic Roskrow (Summer 2012)

Equally honeyed; in fact here the finish (oloroso this time) seems to enhance the sweetness. Out comes Manuka honey, Greek yogurt, and heavy blossom notes while the sherry itself brings in a nutty, polished note. There’s just a hint of sulfur when you add water (Dalwhinnie is a sulfury new make). The finish is long with some Brazil nut. Try frozen with dessert.

Reviewed by: Dave Broom (Summer 2012)

The latest limited release in the Icons of Arran series was distilled in 1999 and matured in fourteen ex-bourbon barrels and seven sherry hogsheads. Initially launched in the UK, but global availability is anticipated. A sprinkling of coconut, vanilla, and spices, with pears, melons, and pineapple on the nose. Full and fruity on the palate, becoming maltier and nuttier. Sweet spices, especially stem ginger, and a hint of honey. Drying slowly in the very spicy finish (6,000 bottles). £42

Reviewed by: Gavin Smith (Summer 2012)

This oft-overlooked Speysider has been frustratingly variable in the past, but now seems to have hit greater consistency. Worm tubs and weird stills combine to give a complex malt, but one that needs help from oak to blossom fully. There are hedgerow aromas: black currant leaf, hawthorn berries, and lots of honey. A chestnut note continues on the tongue where, on the finish, a hint of smoke lurks.

Reviewed by: Dave Broom (Summer 2012)

Like the Writers Tears reviewed in this issue, this is from an independent company linked to renowned whiskey maker Bernard Walsh. It is described as of a style popular in James Joyce's Dublin (hence the name). Grain whiskey was a no-no at that time, so this uses no grain and is a mix of malt and pot still whiskeys. For its price and strength it is amazing — a big-hearted and full-flavored whiskey with an oily, apple-y pot still heart and cinnamon, nutmeg, and pepper spices. €38

Reviewed by: Dominic Roskrow (Summer 2012)

A refill hogshead this time, which when combined with its (relative) youth throws the distillery character into even greater focus. Positively light to start with, a green edge to the dry grass seen in the 1970s and more of the fruity notes hinted at in the 1982. All the time, though, it is anchored by meaty earthiness and that distinctive burnt note. The finish is a little short, but all in all a very appetizing example. £250

Reviewed by: Dave Broom (Summer 2012)

This is a refill (or in 'Farclas terms, ‘plain’) hogshead, so there is less wood on show and more distillery. The nose is like a gentleman’s club at lunchtime: roasting meat, some pipe tobacco, polished wood, and the scent of a freshly-dug garden wafting through the windows. The palate shows slightly more fresh fruitiness (in line with the 1971 cask). There’s decent grip; think treacle this time. Fluxes and changes, which makes it all the more intriguing. £246

Reviewed by: Dave Broom (Summer 2012)

This is a rare single barrel, non-chill filtered release. Straight wheat whiskeys can be almost too easy-going. Not chill-filtering adds teasing, subtle complexity. Gently sweet, with maple syrup, caramel, marzipan, and coconut cream, along with a dusting of vanilla, cinnamon, and green tea. A whiskey for a lazy Saturday afternoon...or perhaps with pancakes at brunch? (Julio’s Liquors exclusive)

Reviewed by: John Hansell (Summer 2012)

A comparatively rare independent bottling of what is, in any case, a hard to find single malt. Distilled in 1990, matured in an American oak hogshead (#646), and bottled at cask strength. White pepper, damp earth, violets, cinnamon, and slight saltiness on the nose. The pepper blackens on the idiosyncratic palate, with cough syrup, big spice notes, and dark berries. Long and peppery in the finish, with developing oak tannins.

Reviewed by: Gavin Smith (Summer 2012)

The immediate shore-like blast suggests that the sweet amoroso casks haven’t been overly enthusiastic in their embrace. What seems to have happened is that while giving some date and prune they have added an extra layer of oak — giving a charred element — and, like Lagavulin, hints of tar. The smoke is obscured and the pepper is Javanese. It’s a polite Talisker, but the absorption of the smoke means it has lost something integral to its being.

Reviewed by: Dave Broom (Summer 2012)

A sherry butt this time, which has allowed the whisky a little more space to breathe. Although as concentrated as you'd expect here, we can see more fragrance emerging and a big-boned elegance is on show — think Margaret Dumont. I pick up some rose hip syrup, dried apple, Armagnac/prune, and a licorice note, as seen on the ’62; while on the palate, a good balance of rich chocolatey sweetness to offset the tannins. Big but balanced. £512

Reviewed by: Dave Broom (Summer 2012)

When this first appeared I found it too sweet, which was strange, as the finishing period is in dry oloroso casks. This most recent iteration sees the finish better integrated. There’s more spiciness than on the standard 14 year old, while the fruit seems plumper: more apricot and kumquat. The waxiness is there but the candle is scented. It still clings to the tongue, but there is an added nutty, oxidized character. A marked improvement.£47

Reviewed by: Dave Broom (Summer 2012)

Along with Cragganmore, this is one of the underrated members of the original Classic Six. Quite why has always slightly baffled me. OK, it isn’t smoky, but the nose has a deep, soft, honeyed sweetness: think caramelized fruits, hints of thick cream, and a light touch of fennel and sharp citrus. Thick in the center and very gentle, it’s that chunkiness in the middle that is the secret to its beauty.

Reviewed by: Dave Broom (Summer 2012)

Auchentoshan has launched a range of travel retail-exclusive bottlings with names relating to oak, including Heartwood, which is matured in a mix of deeply-charred former bourbon and toasted oloroso sherry casks. Soft, medium sherry notes on the nose; stem ginger, cinnamon, parma violets, and clove-studded oranges. The palate features wood polish, old leather, plain chocolate, cloves, and ginger. Dates and spicy orange marmalade on the lengthy finish. €50

Reviewed by: Gavin Smith (Summer 2012)

A hot and spicy nose: dry rye, sweet mint, and alcohol heat. Hot on the tongue too, with the mint flashing across an oily graininess. The finish is where it finally cools down, laying down thin layers of sweet mint and light chocolate on the palate. Water tames the heat and brings out more chocolate, but steals that nice finish. Not overly approachable, but…it’s rye.

Reviewed by: Lew Bryson (Summer 2012)

That’s “.36” as in ’36 caliber,’ the first of this Texas distiller’s Small Caliber Series of Texas bourbon whiskeys. Sharpish on the nose with some hot alcohol, cinnamon, and oak, warmed by burnt sugar and vanilla. A kick of hot oak spice on the tongue, a flush of hot, dry corn, and flashes of mint and vanilla, then a long, spicy finish with more dry mint. One of the better young bourbons — only 8 months — I’ve had. Price is per 375 ml.

Reviewed by: Lew Bryson (Summer 2012)

A distinctive (and intriguing) Bruichladdich, with honeyed malt, vanilla pod, charcoal, exotic fruit, and dark chocolate bourbon balls, teased with suggestions of fennel and espresso bean. Tactile, leather finish. (A D&M Wines & Liquors exclusive.)

Reviewed by: John Hansell (Summer 2012)

Duncan Taylor’s latest cask strength, single cask release from the Sutherland distillery of Clynelish is 21 years old. It is sweet on the nose, with hand-rolling tobacco, milk chocolate, overripe grapes, and vanilla. Becoming saltier and drier. Nutty and mildly maritime on the palate, with lots of spice, steadily drying. Spice and ginger in the lengthy, oily finish. £80

Reviewed by: Gavin Smith (Summer 2012)