This is the second edition of Auchentoshan’s cask strength Valinch bottling, which carries no age statement and has been matured in first-fill bourbon casks. As with the previous Valinch expression, only 2,000 cases have been released globally. Very fragrant on the nose, with pears, applesauce, and vanilla fudge. Spice, cream, and lively Jaffa oranges on the palate. A touch of (not unpleasant) new make spirit comes through in the relatively lengthy finish.

Reviewed by: Gavin Smith (Spring 2013)

Another MGP/LDI-sourced whiskey: but New Holland finishes it in oak barrels that they’ve used to age their Dragon’s Milk imperial stout, an interesting reversal of the bourbon barrel-aged beers brewers are making. It gives a dark wood nose with cinnamon and hot fruit. The whiskey’s a bit light in the mouth but enticingly smooth, a flow of corn, wood, and anise that flares up at the finish in a nice rush of heat. Quite good…but not great.

Reviewed by: Lew Bryson (Spring 2013)

A judicious infusion of vanilla and spice bolsters cinnamon, pepper, caramel, and aged oak, while leaving the rye whisky character intact. Prune juice tinged with citrus fruit balances sour black licorice and earthy artist’s canvas. The palate has a creaminess, but with pithy, silky tannins. Burning hot cinnamon hearts and syrupy sweetness take us vaguely into liqueur territory. A complex nose, but a simple palate that soon fades into white grapefruit and a warming peppery glow. (Canada only) C$26

Reviewed by: Davin de Kergommeaux (Spring 2013)

Appropriately caramel-colored. The smell of caramel and taffy pushes out of the glass, but as you get closer, there’s the fresh green snap of clear corn whiskey laced through it like fruit in your dessert (with an authoritative boozy crack to it). Nothing’s overpowering on the palate — a swirling, balanced ride of sweet candy, fresh corn, and estery booze — but the finish sings a clear, pure note of…salted caramel. This could teach flavored vodkas a thing or two.

Reviewed by: Lew Bryson (Spring 2013)

A 5 year old rye whisky made in Lawrenceburg, Ind. (with the signature LDI 95% rye mashbill) that went through the Lincoln County Process after aging. A somewhat anemic nose, lightly grassy; sweet with edges of mint, vanilla, and oatmeal. The mouth is more rewarding; the rye’s bitter spice and sweet mint emerge to flame across the tongue. It’s very easy to drink, with a flare of oily mint intensity at the finish. Good, but you expect more from Dickel.

Reviewed by: Lew Bryson (Spring 2013)

Distilled in September 1994 and bottled at 18 years of age as part of Douglas Laing’s Old Malt Cask series, this Perthshire single malt displays a nose of malt loaf, tinned prunes, white pepper, and a suggestion of soy sauce on the nose. Finally, much more floral. Peppery on the palate, with citrus fruit, gunpowder tea, medium sherry, and cocoa powder. The powdery cocoa notes persist in the long, spicy, discreetly oaky finish. £80

Reviewed by: Gavin Smith (Spring 2013)

Another MGP/LDI-sourced rye, which KGB Spirits then ages additionally at their Alcalde, New Mexico site; it’s tagged as a 15 year old whiskey. An oaky, sweet nose with hot cereal notes. The tongue impact is breathtaking: a hot, thick slam of spice, mint, and wood that cools to a long, sweet mint finish. A bit of water tames it a bit and brings out more oaky notes and more sweetness. Powerful stuff.

Reviewed by: Lew Bryson (Spring 2013)

More from Bruichladdich. The latest in the Elements series is clean in a freshly-showered kind of fashion. The fact that it’s backed up with bran, agave syrup, and pancake batter just helps to emphasize this image of a sunlit breakfast. The palate is sweet, fat, and juicy, typical of how texture is as important as flavor with the Laddie. In time there’s some cinnamon with a preserved lemon acidity that enlivens the finish. £55 (500 ml)

Reviewed by: Dave Broom (Spring 2013)

Following on from Revival, Glenglassaugh has released 6,000 bottles of Evolution, an expression also made after the distillery’s reopening in 2008. It has been matured in first-fill George Dickel barrels and bottled at cask strength. Peaches and gingerbread on the nose, with brittle toffee, icing sugar, and vanilla. Luscious soft fruits dipped in caramel figure on the palate, with coconut and background stem ginger. The finish is medium in length, with spicy toffee. £50

Reviewed by: Gavin Smith (Spring 2013)

A 2 year old bourbon made from Texas-grown white corn. It sports a dusty nose full of dry corn and oaky spice. The whiskey is big-boned, juicy and sweet, but with a bitter streak of wood running through it. The finish confirms the youth of the whiskey as it flames in a long, hot wind-up. Some very interesting components here, waiting for better integration.

Reviewed by: Lew Bryson (Spring 2013)

What a pleasant change: a world whisky America can get hold of and Europe can't. This is a tiny French single malt whisky launched first in the U.S. This is very good, with honey, date, liquid chocolate, honeycomb, and some spice bite. But it's also very unusual, and my warning lights have come on: Brenne is released in single casks, so they vary dramatically. It's made by a French cognac maker.

Reviewed by: Dominic Roskrow (Spring 2013)

One of the challenges we face with new whisky is that it is evolving quickly, and while we understand that, it's hard to keep up. But the upside is we have shorter memories and that means life's easier for the likes of Old Hobart. A year ago this malt was two-dimensional, overly sweet, and definitely a work in progress. The change is remarkable. Now it's balanced, the sherry and sweetness are in order, and the sappiness has retreated. A$130

Reviewed by: Dominic Roskrow (Spring 2013)

The news that there’s a new distillery being built on the Imperial site is something to be celebrated. One hopes that the new plant makes whisky of the same character as the old, because Imperial is a classic single malt which is about fragrance (here pineapple and toasted marshmallows) and a clinging, seductive, cream soda quality. Whiskies like these are poems, they need you to concentrate. This is a touch rigid, but that’s a minor criticism of a gorgeous dram. £60

Reviewed by: Dave Broom (Spring 2013)

Proof there is life after Cooley. Jack Teeling and whiskey innovator Alex Chasko kept the independent flame alive by moving on. This whisky isn't a revolution: it's a mix of Irish (Cooley) and scotch (Bruichladdich). That's not a new idea, and it does what you might predict. It starts with a sweet, fruity Irishness, then earthier, spicier Scottish notes kick in. It works fine, but this is a placeholder whisky. Expect a lot more in the coming months.

Reviewed by: Dominic Roskrow (Spring 2013)

Soft fruits are to the fore here; think of cooking green plums, fruit syrup, a hint of sultana to add to the sweetness, and then a hint of beeswax. There’s even a little of Macallan’s occasional earthiness, here akin to the damp sand floor of a sherry bodega. This is the transition point in the range with a similar weight to Gold but greater sweetness and the beginnings of Macallan’s mysterious savory edge. Have neat, with water, or ice. £45

Reviewed by: Dave Broom (Spring 2013)

Clean with the warming, sensual aroma of yeasty freshness that you get from freshly-baked bread. Stir in some almond butter, a little hay. The palate shows that it has substance behind this very open nose. Here is thickness, tongue-clinging oils, and a vibrant lemon note bringing to mind boiled travel sweets, before the dry maltiness comes through. With water — and it’s best lightly diluted — we’re looking at pastries. £36

Reviewed by: Dave Broom (Spring 2013)

Our second Bunna’, this is pale of hue with a surprising hint of salinity alongside a whiff of lemon sherbet, and an aroma like wet linen, while a floury maltiness runs below. Age however has twisted the fruits into the verge of musty over-ripeness. It’s explosive and spicy and, even though this is only 46%, it is hot. Water picks up the acidity before there’s a huge hit of warming ginger as the kiss-off. £89

Reviewed by: Dave Broom (Spring 2013)

If Tasmania is defining a distinctive whisky style, this is it. If you buy into the big red fruit and berry, full-frontal Aussie assault, accompanied by a rural earthiness, then this may be too ordered for you. But for most whisky drinkers exploring new territories the rounded red berry and orange fruits, and the full, rich, sweet center make it a perfect entry-level whisky to ease you in. A$130

Reviewed by: Dominic Roskrow (Spring 2013)