The fourth in a series of limited-edition Taylor bottlings, and the first barrel-proof release. Layered sweet notes of caramel and nougat, with bright orchard fruit (especially nectarine), dried spice (vanilla, mint), and pencil shavings. The dried spice notes linger on the finish, along with tobacco. Bourbon with attitude.

Reviewed by: John Hansell (Fall 2012)

If big smoke and peat don't float your boat and you'd rather metaphorically skip through a summer orchard while drinking whisky, then the Speyside version of Clan Denny is the full fruit bowl. The mixing of malts means that sherry and bourbon Speysiders get a say, so it's the complete package, and there's lots going on. Ultimately, though, it's not quite as focused as the Islay. Damn close call, though.€36

Reviewed by: Dominic Roskrow (Fall 2012)

Cutty Sark master blender Kirsteen Campbell has hit the ground running and is playing a leading role in the revival of this iconic blend. Storm is a very different whisky than Tam o' Shanter. The nose is nuanced and light, with orange jelly and citrus juice; the palate is sophisticated, fruity, perfectly balanced, rounded, and gentle, with a high-percentage malt content evident in the mix. The finish is quite short but very more-ish. An amazing whisky for the price. £20 VALUE PICK

Reviewed by: Dominic Roskrow (Fall 2012)

After initial maturation in American white oak, this 1991 expression was filled into a 15 year old Lepanto brandy cask from Gonzales Byass in May 2003, ultimately being re-racked into a fresh ‘distillery run’ bourbon barrel in August 2009. Caramel and white chocolate on the nose, malt, fudge, cinnamon, and nutmeg, then burnt treacle and hot brandy. Malt, sweet spice, almonds, bananas, and fudge on the palate. Spicy fruits in the lengthy Armagnac-like finish. Cask number 1; 233 bottles.

Reviewed by: Gavin Smith (Fall 2012)

Primary maturation took place in an ex-bourbon cask, then from 2006 in a cask sourced from the vineyard of Chateau Haut Marbuzet, previously used to hold Cabernet Sauvignon. A final three years were spent in a newly-emptied bourbon barrel. Gingerbread, summer berries, and fig rolls on the nose. Fudge and vanilla. Black cherries, raisins, lots of lively spice, and a red wine ‘edge’ in the mouth. Freshly-baked ginger cake in the long, spicy finish. Cask number 10; 223 bottles.

Reviewed by: Gavin Smith (Fall 2012)

A lovely example of what not chill-filtering can do for a whisky. Meticulous cask selection also helps play a part here. Very straightforward on the surface (no surprises), but with vibrant, well-defined flavors and a comforting creamy texture on the palate. Bright fruit defines this whisky (lime, kiwi, ripe melon, sultana, fresh peach), accompanied by honeyed malt, heather, and a hint of spice and smoke. A fun whisky, suitable for many moods and occasions. (A Park Avenue Liquor exclusive.)

Reviewed by: John Hansell (Fall 2012)

The question with this sort of blended malt is whether the whole outperforms the sum of its parts. This is a big, rich, oily, and peaty whisky, suggesting both the Ledaig—the peated version of Tobermory and often a bland malt—and the Bowmore—capable of big smoke notes when it wants to—are firing on all cylinders. There's not much subtlety to it, but it's enjoyable all the same.€40

Reviewed by: Dominic Roskrow (Fall 2012)

Arguably the most successful of the Famous Grouse extensions (well, the competition includes Snow Grouse, for Pete's sake!), the Black Grouse brought ever-popular peat into the mix, a move that was followed by a peatier version of Johnnie Walker Black Label. The label says this is richer and peatier, and it is. But this scores most for a chicory/coffee and liquid licorice undercarpet that makes it very palatable indeed. Neat over ice. (Travel Retail exclusive)€33

Reviewed by: Dominic Roskrow (Fall 2012)

Though sounding more like a character out of Asterix than a whisky, Authenticus is the code for the peated arm of the ever-expanding BenRiach portfolio. It’s the smoke that you notice first, typically Highland-style wood smoke with a light aromatic lift akin to smoked meat. It’s not a bludgeoning smoke however, because BenRiach’s inherent orchard fruit sweetness is there alongside touches of beeswax. In other words, it has maturity. The key here is balance and harmony. £124

Reviewed by: Dave Broom (Fall 2012)

One of two new Glen Garioch vintages to be produced under the auspices of Morrison Bowmore Distillers’ master blender Rachel Barrie, this 1995 offering is due to appear in the U.S. next year. 1,000 cases are available and maturation has taken place in first-fill bourbon casks. Spice, vanilla, pears, honey, and very discreet smoke on the nose. Hazelnuts, baked bananas, apple strudel, and lots of spice on the sweet creamy palate, backed up by a gentle note of lingering char. £55

Reviewed by: Gavin Smith (Fall 2012)

What a surprise this is! After a steady run of aged and just about agreeable dusty lemon and paprika malts, this is the youngest release—just 8 years old—from the now-demolished Wilson distillery. At a guess I'd say the original whisky was ordinary, so the Tasmanians who own the stock did what Tasmanians do and finished it in port casks to make it fruity. The blemishes aren't entirely ironed out but the whisky gets away with it—and this is rather good, and at a better strength. Why bottle premium malt at 40% and your 8 year old at 44%? NZ$79

Reviewed by: Dominic Roskrow (Fall 2012)

This is the latest in an ongoing series of releases of whisky distilled at the Campbeltown distillery of Glengyle, and now aged 8 years. Just 9,000 bottles are available. The nose is full, with over-ripe oranges, warm honey, and custard. On the palate, the oranges are fresher and livelier, with vanilla, hard toffee, and a slightly citric fruit edge to balance the sweetness. That sweetness carries over into the spicy finish, which is quite lengthy, with a lick of licorice. £35

Reviewed by: Gavin Smith (Fall 2012)

A vatting of sherry casks from (apparently) royally significant dates with an outturn of 2012 (get it?) bottles. Auburn in color, it has a fruit compote nose mixed with citrus, and a little hint of gravy browning in the background. This mix of the exotic—oil of clove on the tongue, the sweet and light grip—makes for a very intriguing, concentrated, and layered palate. Think of Turkish Delight and crystallized ginger. Try the distillery shop for stock. £350

Reviewed by: Dave Broom (Fall 2012)

Triple distilled. (Twice in Kentucky, once in Virginia.) Gritty and gripping on the palate, showing dry, vibrant oak spice (particularly warming cinnamon and mouth-coating vanilla), but with candied fruit, toffee, pot still rum, and caramel-coated nuts to keep it interesting. Polished leather and tobacco on the finish. (A Julio’s Liquors exclusive.)

Reviewed by: John Hansell (Fall 2012)

As part of a rebranding of the entire Talisker range, Diageo has brought its Special Releases 25 and 30 year old cask strength expressions into the full-time fold, reduced in strength to 45.8%. Sweet and buttery on the nose; soft fruits and fragrant malt, milk chocolate, and dry, crumbling peat. Citrus fruits (notably lemon), licorice sticks, black pepper, and scorched wood on the palate. Dry and oaky in the lengthy finish, with peat notes and allspice to the end. £300

Reviewed by: Gavin Smith (Fall 2012)

Though this has been on the shelves in the UK for a while, its U.S. release has been delayed. It shows a classic mature ‘Rothes nose, mixing moist fruitcake, vanilla, and a tickle of maltiness. What sets this apart is the weight of the stewed fruit and a dry note reminiscent of light rain on tweed. The palate is typically slow with a sparky spiciness and a lick of hazelnut butter to caress your throat. Worth the wait.

Reviewed by: Dave Broom (Fall 2012)

Peat smoke indeed, and it dovetails nicely with light toffee, vanilla, anise, charred oak, blackberry, seaweed, kalamata olive, brine, and peppercorn. Well balanced from start to lingering smoke finish, and very exciting. (Exclusive to the U.S.)

Reviewed by: John Hansell (Fall 2012)

The latest release from Tomatin distillery is a limited edition (3,150 bottles) 15 year old that has been matured in a combination of second-fill bourbon barrels and tempranillo wine casks (the grape of full-bodied Spanish reds like those from Rioja). The nose offers fruit cocktail and salted popcorn, while milk chocolate, vanilla, and nutty caramel notes emerge. Soft chocolate, bananas, and autumn berries on the slightly peppery palate. The finish is nutty, with lingering spice, peppery oak, and finally a lengthy, creamy sensation.

Reviewed by: Gavin Smith (Fall 2012)