Here is Macallan in full-blown masculine mode. Initially it seems tight and (sherry) cask driven, but soon you are taken into a winter kitchen with scents of venison, and appropriate rowanberry edges adding a sweet and sour fruitiness. That wild berry note is given another nudge by a whiff of burning juniper. The palate shows it to be thick with a quivering mass of black fruits, and a finish of molasses and licorice. A feast. £75

Reviewed by: Dave Broom (Spring 2013)

One of the debut whiskeys at WhiskyFest New York 2012, this was finished in a barrel that held Virginia-made port…after it was used to age Bowman whiskey, a boomerang finish. The nose gives baking chocolate, tropical flowers, and yes, some of that port. Peppery and port-edged on the tongue, solid fire from the 100 proof, fat corn and fruit in the middle of the palate. Busy, but purposeful. There’s a lot here and it’s all working together.

Reviewed by: Lew Bryson (Spring 2013)

The latest addition to the Jura range has been matured in American white oak casks before spending three years in Gonzalez Byass oloroso sherry butts. The mellow nose is lightly oily, with figs, sherry, orange, and a savory note. Vanilla emerges, along with malt, and finally a hint of cinnamon and parma violets. Soft and supple on the palate, with more orange, plus cocoa, sultanas, and dates. The finish is lengthy and features dark chocolate, raisins, aniseed, and subtle spices.

Reviewed by: Gavin Smith (Spring 2013)

The latest release in Auchentoshan’s 1970s Vintage Series is this expression, distilled on October 22, 1979 and matured in first-fill oloroso sherry butts for 32 years. Just 1,000 bottles are available (12 bottles for the U.S.). Sweet on the nose, with furniture polish, digestive biscuits, cinnamon, and a faint whiff of old leather. Big tropical fruit notes open the palate, soon turning to smoky blackcurrants, tea, and rich fruit loaf. The finish is spicy, featuring black pepper, tobacco, dark berries, and plain chocolate.

Reviewed by: Gavin Smith (Spring 2013)

Clean on the palate, with honey-kissed citrus, summer fruits, crisp mint, and cinnamon, balanced by creamy vanilla and soft toffee. A solid bourbon that’s nicely rounded and vibrant. It’s very much with the current trend of American whiskeys toward no age statement; youthful and playful in nature, and versatile.

Reviewed by: John Hansell (Spring 2013)

Sweet citrus fruits, floral overtones, and assertive peppery spices interlace a generous framework of silky oak tannins. Charred oak and pencil shavings hint at new oak, while the frosty crispness of dry autumn leaves confirms that at least some of this whisky has spent decades in reused barrels. Touches of almond skins and peach pits cleanse the late palate. Otherwise regal and elegant, this whisky is just a touch woody. C$30

Reviewed by: Davin de Kergommeaux (Spring 2013)

Last year’s cask strength version was 55% and way too young. There is also a view that the early stages of maturation in port are not only inconsistent, but can be negatively wayward. No such problems here. This is no longer an ugly duckling but a young swan: rich fruitcake, fresh summer fruits, and a charcoal undercarpet that helps quash the overly sweet notes. This then is the world's most improved whisky. A$170

Reviewed by: Dominic Roskrow (Spring 2013)

A limited-edition (600 bottles), cask strength version of Angel’s Envy. More alcohol and more portwood influence than that standard release. Rich and lush in texture, with a sweet personality. Notes of ripe berried fruit, maple syrup, honeyed tangerine, vanilla, and background spice. Distinctive, with a soothing, velvety finish. I’d prefer less port influence, more aligned with the standard release, but it’s still a very enjoyable bourbon. Best after dinner, with a cigar.

Reviewed by: John Hansell (Spring 2013)

Following the initial release of a 1997 vintage Balblair in 2007, a second edition has now been launched, with the spirit in question having benefited from an additional five years’ maturation in first-fill bourbon barrels. Fresh, light, and fruity on the nose: tinned peaches, pear drops, sweet apples, plus vanilla and wood putty. The palate features lots of succulent soft fruits, milk chocolate, honey, and spice. The finish is medium in length, and spicy chocolate notes persist. £55

Reviewed by: Gavin Smith (Spring 2013)

WK217 is the latest in Pulteney’s Travel Retail-exclusive range of releases named after the registrations of fishing vessels. This expression has been matured in a mix of Spanish and American oak sherry butts. Fig rolls, black treacle, sultanas, and a hint of cinnamon on the nose. Finally, milk chocolate. Smooth and oily on the palate, with soft spices, before deeper and darker sherry notes arrive. The finish is relatively long, with sherry and spice, then final spiky licorice notes. £40 (liter)

Reviewed by: Gavin Smith (Spring 2013)

Somebody at Diageo has been taking a lot of interest in the Johnnie Walker range of late, what with the revamp of the core range and now a regular stream of special releases. This is the first of a series for Travel Retail only, but it takes the Johnnie Walker themes — vanilla, spice, and honey, with wispy peat and smoke — and adds savory spice to the earthiness. But there are some very young notes in this.

Reviewed by: Dominic Roskrow (Spring 2013)

This soft, fruity luxury is a stablemate to Corby’s Lot No. 40, and another resurrected member of the once-lost Canadian Whisky Guild. Hiram Walker’s distillery, where Pike Creek is made, is one of the largest in North America. However, the owner, Pernod-Ricard, encourages creativity and innovation as well as product reliability. Gingery dark fruits mingle with canned fruit and clean oak, while a peppery nuttiness lingers below soft red wine and white grapefruit. C$40

Reviewed by: Davin de Kergommeaux (Spring 2013)

I was surprised to find that Grant’s blends were noticeable by their absence in the U.S. But with the purchase of Tuthilltown in New York and Tullamore Dew in Ireland, that is slowly changing; and here's proof. Beautiful, honeyed, rich, but the 40% ABV makes it the whisky equivalent of a radio DJ cutting off “Freebird” before the solo at the end. Still great, and indeed better than most competition, but not the classic it could be.

Reviewed by: Dominic Roskrow (Spring 2013)

With a rich nose like warm maple syrup, it’s hard to miss that this is a flavored whisky. But the maple smells real, like breakfast in a Vermont diner. It’s also good that it’s not sickly sweet and thick; the mouthfeel is like good Crown with maple flavor, not a big wad of syrup. So if you like flavored whiskies, bring on the Canadian cocktails and ice cream: this is the good stuff.

Reviewed by: Lew Bryson (Spring 2013)

Isle of Arran distillers is now offering exclusive bottlings in the U.S. along the same lines as those already available in the UK, starting with 16 year old single cask, cask strength variants. Arran Premium Sherry Single Cask #1979 displays milk chocolate, vanilla, new leather, wood polish, and butterscotch on the nose. More vanilla in time. The palate is richly sherried, with espresso, fruit loaf, nutmeg, and old wood. Lively spices persist in the lingering, leathery finish.

Reviewed by: Gavin Smith (Spring 2013)

This variant of Glengoyne replaces the popular 17 year old as part of an overhaul of the core range, and the maturation regime has included what the distillers describe as “a generous proportion of first-fill sherry casks.” Milk chocolate, vanilla, melon, and grapefruit on the nose, with burgeoning dry sherry and fruitcake. The palate is rich and well rounded, with cinnamon and ginger, almonds, orange marmalade, sweeter sherry, and caramel. Lingering spices and easy-going oak in the lengthy finish. £70

Reviewed by: Gavin Smith (Spring 2013)

When approached from light to rich, you can see how the driver of the range is oxidation rather than just the addition of wood. Here are stewed black cherries, red plums, and blueberries, but with the purity and freshness of Amber and Gold. The mental image is of a country house in autumn: clay on boots, candle wax, resin, allspice, peels, those perfumed fruits, and the whiff of an artist’s palette. The tannins are supple. Best with water on the side. £66

Reviewed by: Dave Broom (Spring 2013)

Part of an ongoing series, and the first appearance of Port Charlotte. This ain’t shy. Assertive with banana, roasted red pepper, paprika, and a hit of barbecued pork glazed with pomegranate molasses. The palate has blazing heat, but also oiliness and real density. The peat doesn’t so much rumble as sit there in a cloud: opaque, impenetrable. Even water cannot unlock it. Rooty and tarry, this is not a dram for the fainthearted. £65 (500 ml)

Reviewed by: Dave Broom (Spring 2013)