When introducing new world whisky, I tell folks to treat it not as a scotch but as a totally different whisky. But how far can you go? The French have a “whisky” made with buckwheat — technically not a grain — and chestnuts. Now we have this. This is light, sweet, with flavored candy and fruit jelly; lots of pruney, grapey Cognac notes. There's the issue. Is it a nice drink? Yes. Is it really a whisky? It's up for debate.

Reviewed by: Dominic Roskrow (Spring 2013)

Another Glen Moray, this time in a substantially different guise than normal. Yes, this is fresh, sweet, and malty — to be precise, draff-like — but there’s smoke as well, and a fairly decent belt of it. Young it may be — amazingly it’s less than 2 years old — but the palate, especially with water, is cleansing and with vanilla, good phenols, and orris-like dryness. Very intriguing. £18 (200 ml)

Reviewed by: Dave Broom (Spring 2013)

Alibi is a new blended whiskey: 27.5% 3 year old straight whiskeys, 72.5% GNS. A new American blended whiskey? Give it a whiff: hot caramel, a bit of fruit, and store-brand vanilla. It’s hot in the mouth, sweet with more caramel and vanilla, fringed with cinnamon and oak. Not bad, but it’s squeezed at its $24 price by perfectly good straight bourbons.

Reviewed by: Lew Bryson (Spring 2013)

Given that this is described as a blend and it's from the New Zealand Whisky Co., you'd be well within your rights to stay clear. But it's not, it’s a blend of two single malts from two different countries, New Zealand and Australia; what will soon be known as Hybrid. It's not the best from either country, dumbing down the big flavors and leaving the fruit and spice falling a little flat. Arguably another good entry level whisky, though. NZ$95

Reviewed by: Dominic Roskrow (Spring 2013)

A subtle essence of vanilla and restrained crispy oak are lathered in rich butterscotch, then seasoned with scorching pepper and a pinch of rye spices. Surprisingly, it’s not overly sweet. Smooth creamy custard coats your mouth, mellowing otherwise assertive spices. The dram finishes in pulling citrus pith with touches of peppery heat, tingling ginger and cloves, and fading hints of ripe cherries. Faint but distinct whiffs of barrels remind us that this colorless liquid is whisky. (Alberta only) C$40

Reviewed by: Davin de Kergommeaux (Spring 2013)

It's great that Irish whiskey is thriving and William Grant has bought Tullamore Dew. But they need help. To paraphrase English football fans, someone doesn't know what he's doing. The label says this is 12 years old, small batch, and limited edition. What? The normal whiskey is a blend and there's no distillery. So what is this, and why small batch? The whiskey's a mess, too — flabby, characterless, and confused — the whiskey equivalent of a karaoke singer doing Led Zeppelin.

Reviewed by: Dominic Roskrow (Spring 2013)

When they say berry, they mean berries: baskets of blueberries, blackberries, and raspberries, until suddenly the palate veers off into grape popsicles. This is one sweet, unabashedly faux-fruity potation, but other than traces of oak, not much whisky flavor remains. Still, in the right hands it could be a lot of cocktail fun. Rather than serving it in a whisky glass, a dram or two on French vanilla or coconut-milk ice cream is genuinely scrumptious.

Reviewed by: Davin de Kergommeaux (Spring 2013)