The ancient variety of barley known as bere that was used to make this Arran single malt was grown on Orkney and distilled in 2004. It was matured for eight years in bourbon barrels, and 5,800 bottles have been released. Very fruity on the nose, principally peaches, with vanilla and fudge, something slightly herbal, wet grass, and finally homemade lemonade. Oily mouthfeel, with fresh oak, cloves, and wild berries. An atypical Arran! The finish is drying and moreish. £48

Reviewed by: Gavin Smith (Spring 2013)

A blend of bourbon, rye, and peated single malt Scotch whiskies. This is an adaptation of the original release that spent additional time in Hungarian and French oak barrels. The finishing produces a creamier, smoother, more rounded, more mature, and improved version of Campfire, showing notes of honey, vanilla, dark berries, soft mint, and smoke. Distinctive and unique.

Reviewed by: John Hansell (Spring 2013)

A distillery-only bottling last year, and I'm delighted it's now more widely available. Penderyn is as brash about portwood as the Aussies, and this has a rich, creamy, and sweet liqueur-like taste, with blackcurrant to the fore. It's a delight. Penderyn is bottled in batches, so this is a different version from last year’s, but it's close. I called it fruit compote in a glass. £36

Reviewed by: Dominic Roskrow (Spring 2013)

Surprisingly pale (you see the issue, Macallan?), but long aging in refill casks helps eliminate the bluntness of oak and can produce aromas that have been reduced and then taken into an exotic realm; here manifested as quince paste and kumquat followed by crystallized and candied fruits. The palate is subtle and soft with light heat, toasted chocolate, white currant, and then overwhelming cherry blossom. Exotic is the word. Bottled for China, but may be given a wider release. £3,000

Reviewed by: Dave Broom (Spring 2013)

With Small Batch, Wiser’s offers a taste of the quality of its more expensive Legacy to those with a limited whisky budget. This is big whisky at a very affordable price. Cinnamon, cloves, and candied ginger temper glowing hot pepper, while oak caramels and vanilla bolster sweet dark fruit. The earthiness of rye intersects with the fragrance of river plants and wet slate. Red cedar and fresh sawdust round out a clean, expressive palate. Lots of weight. C$33

Reviewed by: Davin de Kergommeaux (Spring 2013)

Here’s an Islay distillery which has never quite had the investment it deserves. Hopefully this limited release is the start of an addressing of that situation. It has a classic nose with ginger (crystallized) to the fore alongside toasted almond and the balsamic note that you sometimes get with extra-mature whiskies, manifested here as mulberry vinegar. The mouth has coconut, some grip, and — though it fades a little speedily — retained fire. Take with water on the side. £1,999

Reviewed by: Dave Broom (Spring 2013)

Distilled in 1986, this single cask from Blair Athol distillery in Perthshire yielded 268 bottles, and the nose offers sweet fruits, principally apple and orange, plus walnuts, vanilla, and brittle toffee. Becoming softer and creamier with time. Dark fruit notes on the palate, notably blackcurrants and cranberries, with caramel and cinnamon. The finish is quite viscous, with a little oak, freshly-squeezed lemons, and licorice twists. £85

Reviewed by: Gavin Smith (Spring 2013)

This U.S.-exclusive Premium Bourbon Single cask #2096 contrasts nicely with its sherry cask-matured sibling, and offers vanilla, cocoa powder, malt extract, ripe bananas, and spicy sultanas on the nose. The palate is smooth and spicy, with ginger snaps and developing butteriness. The finish is medium to long, with chili notes and citrus fruits at the last.

Reviewed by: Gavin Smith (Spring 2013)

This expression from the Campbeltown distillery of Springbank was distilled in April 2000, matured for six years in refill bourbon barrels, and then for another six years in Calvados casks. The outturn was 9,420 bottles. Toffee apples dipped in soft spices on the nose, with a follow through of vanilla. Quite viscous on the palate, with white wine, red peppers, and cinnamon, along with a tang of peat. Lime marmalade and a touch more peat in the relatively dry finish.

Reviewed by: Gavin Smith (Spring 2013)

The latest bottling of “Breath” is like a whisky smuggler’s tale. There’s the smell of old waxed walking boots, wet moss, damp earth, crushed bog foliage — heather, bog myrtle — burlap sacking, and a hastily smothered fire. The smoke is well controlled all the way, which helps to allow its scents to run over bitter coffee and a balancing central sweetness. Robust, hairy, and uncompromising, this is less of a breath and more of a roar. £65

Reviewed by: Dave Broom (Spring 2013)

The last eighteen months have been very good ones for blended and blended malt Scotch whisky. Shackleton and Compass Box set out in a fresh direction and there were top releases from the likes of Johnnie Walker and Blue Hanger. So quality brands from the likes of Grant’s have to rethink. This is well made, tasty, balanced, complex, and drinkable without water or a mixer. But shouldn’t a premium whisky justify a strength of 46% ABV? I think so. £50

Reviewed by: Dominic Roskrow (Spring 2013)

Glengoyne’s core range has been revamped: the 12 year old cask strength bottling was replaced by one with no age statement, and this 15 year old was added. Maturation has taken place in sherry casks and the result is a nose of vanilla, ginger, toffee, vintage cars’ leather seats, and sweet fruit notes. The somewhat oily palate features quite lively spices, raisins, hazelnuts, and oak. The finish is medium in length and spicy to the end, with cocoa powder. £48

Reviewed by: Gavin Smith (Spring 2013)

This expression of Auchentoshan from Douglas Laing’s Provenance range was distilled in September 2000, matured in bourbon casks, and bottled in November 2012. Opens very sweet on the nose, with vanilla, peaches, and apricots, plus allspice. More caramel in time. Medium bodied, with sweet fruits, new-mown hay, and hard toffee on the palate, giving way to spice and aniseed. The spicy finish features cloves, and dries steadily, with a final flourish of pepper. £40

Reviewed by: Gavin Smith (Spring 2013)

Bear Republic’s Racer 5 IPA has long been a beloved California craft beer. Charbay distiller Marko Karakasevic liked it so much he made whiskey from it. The Clear (aged 22 months in stainless tanks) sings with hoppy citrus zest and pine notes set in a sweet background. It’s nicely nuanced in the mouth, though, with a creamy body that sparkles with bitter orange and grapefruit floating over understated malt. Preferred over his Doubled & Twisted; this is more sophisticated.

Reviewed by: Lew Bryson (Spring 2013)

This was barrel-aged for a year, then “brightened” to white clarity; just the slightest hint of amber remains. But the aging has taken away the shouty greenness of new make; the nose is clean, a light blend of corn and woodsy vanilla. Sweet flavors bubble on the tongue: coconut, circus peanuts, peanut butter fudge, vanilla, jellybeans. The finish lingers in corn and rye. There’s more than meets the eye here, and it’s priced for impulsive experimentation.

Reviewed by: Lew Bryson (Spring 2013)

This veteran Old Malt Cask offering was distilled in Glen Mhor, Inverness during 1982. The early nose is very fruity, with Jelly Babies, then icing sugar and almonds come through, accompanied by supple malt. A good mouthfeel, with the fruitiness following on from the nose, joined by spicy toffee, a wisp of wood smoke, and old oak. The finish is medium to long, slightly resinous, and citric with a dash of cocoa and a hint of peat. £115

Reviewed by: Gavin Smith (Spring 2013)

A limited edition bottling to commemorate the great David Stewart’s 50th year in the business and, as befits this quiet man, here’s a release that rewards just sitting and listening. This gives more of a nod to Cognac than Speyside; something to do with the dried apricot, orange blossom, and golden syrup. The palate is gentle and layered, with more dried fruits, which are balanced by an almost jammy finish where, finally, some cereal is glimpsed.

Reviewed by: Dave Broom (Spring 2013)

This is a new bottler to me and they’ve made quite an arrival with this, a classic Benrinnes. This is a distillery where meatiness is desirable, and this is as thick and savory as a slow-cooked pheasant stew or cassoulet, with an added herbal and pruney element. A real sweetness and a pleasing lift of sulfur (which can enhance whiskies) add to the complexity. Chewy on the tongue, with earthiness revealed by water. £65

Reviewed by: Dave Broom (Spring 2013)