Thirteen years old, but it shows its age nicely. It’s peppered with complex dried spice notes (mint, cinnamon, ginger, vanilla), yet it also has interwoven sweet notes (maple syrup, caramel, honey) to keep the whiskey from being too dry. Hints of dark chocolate and berried fruit add complexity. Dry, spicy, tobacco, and leather-tinged finish. Great complexity!

Reviewed by: John Hansell (Fall 2013)

Clean and complex, showing a matured, somewhat restrained personality for Laphroaig: less medicinal, but more rounded. Tar, pencil shavings, anise, honeyed citrus, Spanish olive brine, and a hint of seaweed and white pepper on a bed of creamy vanilla, caramel, and light nougat. Lingering, satisfying finish. Frustrated by a dearth of 20-plus year old distillery-bottled Laphroaigs? Look no further. Delicious!

Reviewed by: John Hansell (Fall 2013)

Though quiet to start, the impression is of a fog of smoke, balled up within a dunnage warehouse, ready to erupt to add itself to the cool spearmint and oxidized nuttiness. The palate is where it shows its class: mature, slowly unfolding and layered, with Latakia tobacco, menthol, nori, white pepper, pear, and a massive, tarry Bohea Souchong tea element on the finish. Everything from Lagavulin is touched with gold at the moment. Try to find a bottle. (distillery only) £99

Reviewed by: Dave Broom (Fall 2013)

Tucked away in the small Alberta town of High River, Highwood distillers has made large volumes of Canadian whisky and dozens of other distilled beverages since 1974. Undaunted by recent flooding and with more than three decades of aging whisky on hand, the owners recently decided to emphasize premium whiskies. Ninety, the latest of these, is simply gorgeous. Crispy clean oak, dark fruit, butterscotch, corncobs, and nutmeg precede candy cane, sour fruits, cinnamon, ginger, and citrus pith. (Canada only) C$48

Reviewed by: Davin de Kergommeaux (Fall 2013)

Although aged in refill, then active hoggies, and finally sherry, there’s more smoke than oak here, a smoke like the aroma of a fire clinging to a tweed jacket. A note akin to wilting spinach gives way to more conventional strawberries and cream, but always mixed with seashore breezes. This is Caol Ila in deep and bold mood with green fig, banana, and a sweet center. Water gives greater integration. You might (just) be able to get this. Do it. (distillery only) £99

Reviewed by: Dave Broom (Fall 2013)

The follow-up to last year’s Ardbeg Day, here’s the cult distillery in its funkiest guise with a nose that’s reminiscent (I’d imagine) of a frontier trading post: all pitch, furs, and gun oil. Some mint hangs around in the background alongside eucalyptus. This is an earthy, in-your-face Ardbeg with a hint of box-fresh sneakers indicating some youthfulness. The mouth is thick and chewy: wild mint, oily depths, and the slightly manic energy typical of Ardbeg’s young years. Editor's Choice.

Reviewed by: Dave Broom (Fall 2013)

Mackmyra continues to play a far more sophisticated game than it is given credit for, releasing pleasant and easy drinking mainstream malts, and then packing a punch with one-off oddball single casks. So this is an utter delight and among the very best Mackmyras released. Vanilla, banana, sweet jellybeans, and some toffee all playing Mr. Hyde. Dr. Jekyll pops up with earthy salt notes. Medical gauze and pepper for a savory finale.

Reviewed by: Dominic Roskrow (Fall 2013)

An elegant bourbon, and very drinkable too! Its flavors are clean and tight, with bright fruit (nectarine, tangerine, pineapple), soft coconut, honeyed vanilla, cotton candy, and subtle gin botanicals. Polished leather and a hint of dark chocolate on the finish. Great anytime. (Exclusive to Capital City Package.)

Reviewed by: John Hansell (Fall 2013)

Created by Dennis Malcolm to celebrate his half century at Glen Grant, this uses casks from each of his five decades. Pale it may be, but this is no dainty little thing. There’s lots of buttery oak before classic Glen Grant lift and energy emerge: green apple, fruit blossom, William pear, and yellow fruits; lemon butter icing and nettles with water. The palate is vibrant and energetic, but holds to the middle of the tongue. A suitably celebratory dram. Congratulations! £115

Reviewed by: Dave Broom (Fall 2013)

Solid, chunky bottle with idiosyncratic whiskey inside. Straightforward rye crisps out of the glass in no-nonsense style; dry grain, sweet grass, and light but insistent anise almost wholly drown out the barrel character. The mouth is as dry and spicy-medicinal as the nose hints at, laying down character like a winning hand: rye SNAP! heat SNAP! light tarragon SNAP! oak SNAP! and a warm wrap-up finish SNAP! Full house, flavors over sensations. Clean and interesting. Nicely played.

Reviewed by: Lew Bryson (Fall 2013)

A very welcome arrival from new owners Ian MacLeod, this has been aged in sherry wood. As a result, you can’t help comparing it to Macallan and while there’s none of the oily depths, there are fragrant top notes of honey and apple before some resin and warm leather develop, but no sulfur. Some of the richness is lost with water, so I’d leave it as is. This is a stunner for a 10 year old and is marked accordingly. Value Pick £34 

Reviewed by: Dave Broom (Fall 2013)

Aged 7 years, 1 month, and 7 days. Big and chewy, with nutty toffee, molasses, nougat, tobacco, pencil shavings, subtle fruit, and dried spice (cinnamon, vanilla). Leather, barrel char, and a hint of licorice root on the finish. Big, bold, and very enjoyable.

Reviewed by: John Hansell (Fall 2013)

Quite dark in color, turning cloudy with water. Don’t let that deter you. A thick, chewy bourbon, with layers of nutty toffee, nougat, cocoa, and toasted marshmallow, peppered with cinnamon and vanilla. Oak and leather on the finish dry out the whiskey nicely. Not the most refined bourbon, but the flavors it delivers make up for it.

Reviewed by: John Hansell (Fall 2013)

Even with a refill sherry cask, bright fruit is the main theme to this whisky: strawberry-rhubarb pie, red raspberry preserve, red currant. But there’s honeyed malt for balance, along with suggestions of coconut macaroon, marzipan, brine, and glazed ginger to keep things interesting. Distinctive. (U.S. exclusive)

Reviewed by: John Hansell (Fall 2013)

Pronounced “Pot Doo,” this is without doubt a rugged coastal and/or island whisky, but on a mild and temperate day. Salt, spice, and peat are all to the fore, but it’s a gentle giant of a whisky, with some citrus drizzle and a light honeycomb heart. The main wood influence seems to soften the delivery so that the punch it packs won’t floor you. Beautifully put together, though.

Reviewed by: Dominic Roskrow (Fall 2013)

It’s well possible that this will be the last of the Special range, and if so, then it is both a bit of a whisper of an ending, and a highly pleasant one. This is as easygoing and gentle as Mackmyra ever gets. Very much a sweet and savory delight, this is a soft dessert whisky with banana and cream in evidence. That’s before someone pours the salt pot over it. Even then the caramel and fruit battle back. Highly enjoyable.

Reviewed by: Dominic Roskrow (Fall 2013)

Paul John is taking its entry into the world of single malt very seriously, and very slowly but surely. After two single cask offerings to find its range, Brilliance and Edited are its first general releases. Brilliance is unpeated and is a delight: rich, full, young but not immature, and with lime and citrus Starburst chews, sweet candy, and some icing sugar, it trips across the palate. Conclusive proof that Amrut isn’t the only Indian game in town.

Reviewed by: Dominic Roskrow (Fall 2013)

Nicely balanced, with interwoven soft vanilla, cinnamon, and citrus, all on a bed of light toffee and caramel. More subtle notes of marzipan, tropical fruit, and soft oak add complexity. Traditional in style, with a friendly demeanour. A good bourbon to have on hand, as it is very versatile. I would have preferred this bottled at 45-50%, but this will do just fine as it is. A new regular bottling.

Reviewed by: John Hansell (Fall 2013)