I'm not sure that if you loved Cask 4 you'd be so pleased with Cask 5, because it's completely different. This has the shadow of Bill Lark all over it, with big, over-cooked red apple flavors combining with walnut oil, orange liqueur, treacle toffee, stewed berries, and some oaky astringency. It's rich, full, complex, and a grower — and I can feel a new love affair starting right here. A$110

Reviewed by: Dominic Roskrow (Summer 2012)

Bakery Hill has been at the forefront of Australian whisky for some years now, but David Baker's struggled to keep making good whisky and simultaneously open export channels for it. That's about to change, and a good thing too, because this is very good indeed — clean, fresh, and malty with plenty of honey and vanilla — smooth, blemish-free, and excellently made , this wouldn't look out of place in Speyside. A$88

Reviewed by: Dominic Roskrow (Summer 2012)

Oddly smoky nose that grows on you — this is blue corn smoked with Texas scrub oak — you can smell burnt oak and light wreathings of corn. The first jolt is jalapeño without the heat, followed by a cornbread rush with a very light riff of smoke. The smoke builds to the finish and curls nicely around the corn. A very different whiskey experience; one I could get to like (could I try some with a plate of brisket?).

Reviewed by: Lew Bryson (Summer 2012)

Following on from the official 8 year old release of Bladnoch, distilled and matured under the current Raymond Armstrong regime, comes a 9 year old variant in the familiar distillery label series. It offers a spring-like nose of cereal, freshly-squeezed lemon juice, meadow flowers, and a hint of milky coffee. Spicy toffee, apples, honey, and ginger on the palate, which finishes with a floral note, lemon, apples, and lively oak. £40

Reviewed by: Gavin Smith (Summer 2012)

Ahh, Clynelish. The enigma of the northeast coast. A single malt whose waxy character — and it does smell of snuffed candles — is highly prized by blenders. This is a palate whisky, the nose almost shy and muted: glints of citrus and jellied fruits, notes of ozone/spiciness and stem ginger. It’s on the tongue that it comes into its own: clinging, strangely savory, lightly sweet, juicily fruity. Enigmatic indeed.

Reviewed by: Dave Broom (Summer 2012)

Part of Auchentoshan’s new travel retail line-up, Springwood carries no age statement, contains younger whiskies than Heartwood, and has been matured in 100 percent ex-bourbon wood. Acetone, tinned peaches in vanilla, and whipped cream on the floral nose. The palate is clean and fruity, initially citric, with emerging apricots in honey, and fresh spices. More spice in the finish, with focuses on milk chocolate, cinnamon, and a suggestion of Madeira. €42

Reviewed by: Gavin Smith (Summer 2012)

Well-named: hops aroma comes flying right out of the glass — green pine and light peppermint — along with hot, sweet booze, but it’s a very clean scent, not feinty or heavy. The whiskey itself is quite light, not overbearing, and sweet with more pine and mint, along with a very pure malt character and a light touch of oaky vanilla. This is IPA booze, a rain-pure version, and more barrel could ruin it. Great gateway whiskey for a beer geek.

Reviewed by: Lew Bryson (Summer 2012)

Unlike the Knob Creek bourbons (which are 9 years old), there’s no age statement with this new rye, which tastes relatively younger. It’s bracing, vibrant, and spicy. (The rye contribution is unmistakable.) Cinnamon spice and crisp mint dominate, with charcoal, botanicals, ginger, nutmeg, honeyed fruit, vanilla, and caramel. Warming spice finish. Its dynamic personality should shine in cocktails, but from a sipping, drinking neat perspective, I wish it was a little older like its siblings.

Reviewed by: John Hansell (Summer 2012)

Single barrel, and not chill-filtered. Notably spicy (especially cinnamon) and gripping on the palate — the ten years in oak are not lost here. Some botanical notes too, especially toward the finish. Somewhat aggressive, but underlying notes of caramel, candy corn, and ripe tangerine help soften the blow. Despite its slightly imposing personality, it shows character and never steps over the line. (A Julio’s Liquors exclusive.)

Reviewed by: John Hansell (Summer 2012)

The second 20 year old single barrel release, sold at Heaven Hill’s Bourbon Heritage Center. (I rated the first one a 96.) Like its predecessor, this one sports a beautiful nose — and beginning of the palate — with toffee, nougat, pecan pie, and coconut truffle. But some fairly aggressive, tactile oak on the finish keeps this whiskey from earning a higher rating.

Reviewed by: John Hansell (Summer 2012)

Produced at Tullibardine distillery in 1989, this ex-bourbon hogshead has yielded 299 bottles. The expression lives up to its name with rum and raisin ice cream on the nose; floral, with glacé cherries, dried apricots, and pistachio nuts. More nuts and lots of spice on the palate, plus dark chocolate, dates, and prunes. The finish is medium in length, with spicy, benign oak. £85

Reviewed by: Gavin Smith (Summer 2012)

The third and final release of the 1989 vintage of Northern Highland malt Balblair is on sale in Europe initially, with U.S. availability (at approximately $95) this fall. Initially quite reticent on the nose, with a hint of potato chips, mild vanilla, lemon, and unripe bananas. Full and rounded on the palate; nutty, with tropical fruits and lively spice. Medium length in the finish, with apricots, instant coffee, and milky cocoa. £60

Reviewed by: Gavin Smith (Summer 2012)

This is clearly Oban. Time in Montilla fino casks hasn’t diminished the fresh fruitiness. The orange zestiness has also been retained. Like the ‘Kinchie, what the finish has done is allow the palate to thicken out and show what seems like a more mature personality. A new heavy floral note emerges. All in all, there is greater concentration and ripeness with an added ginger note. Another edition that improves on the original.

Reviewed by: Dave Broom (Summer 2012)

Amontillado casks are used here, which add a certain almond-like note to the nose, as well as more obvious oakiness. The effect is a general deepening and lengthening of aroma and flavor. The dry notes have gone, replaced by a sweeter and more generous palette of flavors. The fresh meadow flowers are more like cut flowers in a florist shop, the fruits hint toward peach, and there’s a new citric burst on the finish.

Reviewed by: Dave Broom (Summer 2012)

Another recent addition to Aberdeenshire bottler Duncan Taylor’s Dimensions range, launched late last year. The nose is very fruity, with sliced peaches and apricots, plus a porridge-like background note. Relatively full bodied and malty, with intense fruit notes, then dark spices appear. The finish is medium in length, spicy with aniseed balls, then a lingering creaminess at the very end. £42

Reviewed by: Gavin Smith (Summer 2012)

Distilled from imperial stout and “vapor infused” with hops, this is a bold example of Darek Bell’s “Alt Whiskeys.” Piney hops, hot toffee, and chocolate notes fill the nose. It’s a long ride on the palate: brisk spice first, then hops and hot malt, a mealy undercurrent that pulls you from a cocoa start to a hot and sweet finish, with a burnt note on the very end. Busy, but consistent.

Reviewed by: Lew Bryson (Summer 2012)

Is buckwheat a grain, seed, or nut? Doesn’t matter: you can malt it, so Corsair put it in their rye bourbon as a fourth…whatever. Aromas of corn, vanilla, and teaberry, with a pleasant broadness and light herbal notes. There’s a nutty note to the sweet corn and vanilla, and a move in the direction of astringency, but it’s intriguing, a definite plus. The layered finish has a woody nip to it, that dry earthiness, and sweet corn.

Reviewed by: Lew Bryson (Summer 2012)

Nose is full of a wonderful, authentic maple syrup smell with a warming background of whisky. The maple’s there in the mouth, too; not overwhelming, and blending well with the whisky. There’s a good balance here, for what it is, and the finish is clean. If you like maple, this is going to do it: it’s not cloying or thick, and could make a great cocktail with — really — bacon.

Reviewed by: Lew Bryson (Summer 2012)