This export-only Pike Creek reminds us of the year-to-year differences we can expect from whisky that spends Canada’s brutal winters (and sweltering summers) in unheated warehouses. Slightly younger than the Canada-only version, this is just different enough to be its own whisky. Gingery hot pepper laces its way through sweet, ripe red fruit as vague menthol with a slight herbal edge slips gently into silky oak tannins. Finishes cleanly with a citrus pithiness.

Reviewed by: Davin de Kergommeaux (Summer 2013)

Insistent honey nose, with whisky underneath; the honey is very forward, but still floral and light, fresh. Flavor is pleasant: floral, faintly herbal, and more honey, but again, light and fresh, not cloying, not heavy. There’s a hint of citrus in the finish, and then, finally, there is a slightly sticky character. Not something a single malt drinker would likely reach for, but a respectable entry in the field of flavored whisky.

Reviewed by: Lew Bryson (Summer 2013)

This is the second release from this tiny independent Swedish distillery and it takes a confident step forward from the first, though it's not the finished article yet. The youthfulness is there but there's much to admire, too: citrus notes, mainly lemon, some melon, tropical fruit (mango, perhaps?), and some soft orange fruits make for a gentle, almost blend-like whisky. Late saltiness and a touch of pepper ensure it's not cloying, and distinctively Swedish. Very encouraging.

Reviewed by: Dominic Roskrow (Summer 2013)

This 20 year old expression of Tullibardine has been aged in first-fill bourbon barrels, like its younger stablemate Sovereign. Caramel, honey, cocoa, and a hint of linseed oil on the nose. The palate is creamy, with strawberries, warm milk chocolate, and allspice. Long and soft in the finish, which is reminiscent of choc-ice. At 20, this single malt has gained in richness and sophistication, with an extremely enticing flavor profile.

Reviewed by: Gavin Smith (Summer 2013)

Have you ever noticed how some distilleries never appear under independent labels? They say they put a teaspoon of whisky from another distillery in each barrel; no longer a single malt. Whether they really do, who knows? So here is a blended malt with 99.99 percent of the whisky from one distillery. This has no peat and is sweet, honeyed, and rich, with vanilla, banana, lime sherbet, and tropical fruits. Almost certainly from Speyside…but where? £50

Reviewed by: Dominic Roskrow (Summer 2013)

Grandiose name for a perfectly acceptable but ultimately tame and straight-ahead Irish whiskey. There are hints of pot still oiliness, and the expected green fruits are in place. But the only new trick on offer here is the fact that it is less sweet and cloying than its brand siblings, the apples are like baked apples filled with mincemeat, with nutmeg and cinnamon in the mix. Frustrating, in that it hints at greatness but doesn't follow through.

Reviewed by: Dominic Roskrow (Summer 2013)

All-malt, double pot-distilled, aged 2 years in new, charred, 53 gallon oak barrels. Nose has cereal and muted apple notes, some light grassiness, youthful. Exciting on the palate: hard candy, vanilla, oaky spice, hints of maple; it’s a jubilance that doesn’t end, but doesn’t get tiresome like some sugar-high toddler either. Finish is just more of the same, which is okay, but mildly disappointing. Well done, but quite pricey. Price is per 375ml.

Reviewed by: Lew Bryson (Summer 2013)

The decline in the Spanish market has resulted in Cardhu becoming more widely available, which is A Good Thing as far as I am concerned. This is a grassy malt, which at 12 years also has a heightened citric spray of sweet orange zest and a gingery aspect (it’s great with ginger ale). Intense and vibrant with macadamia and a light heathery note, the palate confounds expectations, having a thick chewiness before the grass zings through, adding lift.

Reviewed by: Dave Broom (Summer 2013)

Starts off sweet, followed by nutmeg, cinnamon, clean oak, and a zesty bitterness. This austere yet elegant whisky slowly develops a deep complexity. Silky corn and bourbon-like vanilla toffee override distinct suggestions of apple juice, as dusty rye along with hints of dry grass lead into mashy cereal notes. Finishes with tightly integrated flavors of white pepper, gingery spices, hints of fresh-cut wood, and hot peppermint. Lovely. (Canada only) C$37

Reviewed by: Davin de Kergommeaux (Summer 2013)

A “mesquite smoked Texas single malt whiskey,” this is a distillation of Ranger Creek’s Mesquite Smoked Porter. If you’re expecting to get shot out of the saddle, surprise: the aroma is quite delicate, with light mesquite, malt, melon, and butterscotch. The mesquite strikes first in the mouth—ashy, drying, a bit medicinal—followed by the cooler, sweeter malt and melon, and a hint of the chocolate malts in the porter. Another good young (6 months) whiskey from Ranger Creek. Price is per 375ml.

Reviewed by: Lew Bryson (Summer 2013)

As with the ‘Fiddich (reviewed in this issue), here’s a malt where an improved wood policy has brought a dram to life and added complexity. The Glenlivet has always been about lightness, but the trick is to have sufficient solid base to allow its flower to blossom, so as well as lily, orchid, and pineapple, there’s a thick creaminess that gently beds all of these flighty flavors down. With water, there’s mandarin and rose petal, and a sneeze of white pepper. Simply lovely. Value Pick

Reviewed by: Dave Broom (Summer 2013)

This 30 year old bottling from Teaninich was distilled in December 1982 and matured in a refill butt. Just 201 bottles have been released from cask #9323. The nose is characterized by lemon curd, flat Coca-Cola, and spicy malt. The palate is smooth, sweet and fruity, with vanilla and stem ginger. Autumn berries and more ginger figure in the lengthy, slightly charred finish. £195

Reviewed by: Gavin Smith (Summer 2013)

The oldest expression in the Tullibardine lineup provides malt, cedar, stewed apples, and wood shavings on the nose. Mouth-coating, with orange and cocoa powder. Dries quite steadily, with oak lurking behind ripe bananas in the lengthy finish. Another very accomplished old Tullibardine, but the notably pleasing palate of the 20 year old just gives that bottling the edge.

Reviewed by: Gavin Smith (Summer 2013)

The first Lowland single malt bottling to be made available in the U.S. by the Creative Whisky Co., this 24 year old cask strength, single cask bottling from the now-demolished Lowland distillery of Littlemill offers toffee, fresh pineapple, and sultanas on the pleasing nose. Voluptuous in the mouth; mellow, with vanilla, cocoa powder, and soft spice notes. Brazil nuts and old oak in the gingery finish.

Reviewed by: Gavin Smith (Summer 2013)

One of four Spring 2013 single cask releases from Wemyss Malts, Fruit Bonbons was distilled at Glen Garioch in 1989 and bottled during 2012. The out-turn was 325 bottles. Homemade lemonade and a dash of table salt on the early nose, then heather, ginger, and finally the sweetness of icing sugar and fudge. Apples coated in cinnamon, nutmeg, caramel, and dark treacle on the palate. The finish dries, from apple pie to oak and plain chocolate. £90

Reviewed by: Gavin Smith (Summer 2013)

This is a creamy, rich, refreshing departure from the more common styles of Australian whisky and it's ample proof that diversity will be a major part of the Oz story. This is milky chocolate and cocoa, almost like cachaça, with some soft violet and red wine notes, and—somewhat bizarrely—black currant sorbet. As I said about shouting Aussies above, this is anything but; a delicate, light-fingered exercise in style. A$125

Reviewed by: Dominic Roskrow (Summer 2013)

Mat and Rachael Thomson run a small, hands-on whisky business, moving toward a sizeable and successful whisky business. Truth be told, much of what's left from the Willowbank distillery is average. This isn't. It's an example of just how good the distillery could be, with citrus at its heart, plus gutsy and prickly savory notes and some salt and pepper to fill it out. Later on there's a trace of spearmint and even menthol. NZ$142

Reviewed by: Dominic Roskrow (Summer 2013)

If you've ever tasted Connemara peated whiskey, you'll recognize this. As you'd expect for an Irish whiskey, it's sweet, with overripe apples and some pureed, almost creamy, pear. But that's all offset by a sooty, burned-dust smokiness and some gentle spice. It's quite soft and easy-drinking, and the taste is never less than interesting. But these days, it's up against some stiff competition.

Reviewed by: Dominic Roskrow (Summer 2013)