Pronounced “Te Veg,” this has its roots in the Isle of Skye, and as there’s only one distillery there it’s highly likely that the odd drop of Talisker has found its way into the mix. Whether it has or not, this is stirring stuff, non-chill filtered so that the flavors burst forth. As you might expect, it’s rugged with brine and chili, giving it a distinctive spice edge. But the delivery is a caramel fudge delight, with luxury chocolate praline in there too.

Reviewed by: Dominic Roskrow (Fall 2013)

“Extra-aged” bourbon finished in Pedro Ximénez sherry casks. The third Distiller’s Masterpiece release, the previous two being over a decade ago. The PX sherry is certainly evident, with its lush, dark fruit (raisin, prune, ripe plum), marmalade, and layered dark sugars (toffee, molasses, maple syrup). A peppering of spices (cinnamon, allspice, vanilla) and dry, resinous oak round out the palate. Certainly a mood whiskey. Perhaps with a cigar after dinner? (distillery only)

Reviewed by: John Hansell (Fall 2013)

As it progresses toward the ultimate goal of an 18 year old expression in 2015, Arran has released a 16 year old, matured in 30 percent sherry hogsheads and 70 percent bourbon casks. The edition is limited to 9,000 bottles. The nose features malt, milk chocolate, and honey, with a citric edge. The palate mirrors the nose with more malt, honey, and milk chocolate, plus ginger, nutmeg, and spicy oak. Spiced fruits in the lengthy finish.

Reviewed by: Gavin Smith (Fall 2013)

Having released four previous “work in progress” expressions of Kilkerran, 2013 sees the launch of two editions, one matured in sherry casks and the other in bourbon barrels. The sherry-aged variant yields overripe green grapes and figs on the nose, followed by honey and plain chocolate, while the palate is quite full, softly fruity, with soft toffee and a hint of brine. The finish dries significantly, with cocoa powder, licorice, and lots of spice. £38

Reviewed by: Gavin Smith (Fall 2013)

Hankey Bannister includes some stunning aged whiskies in its range, but given the trend toward unaged scotch releases, I was a bit suspicious of this. It lacks depth but nevertheless is a butterfly in a breeze of a whisky; gossamer light, both tantalizing and elusive. It’s liquid honey, with sweet lime and pear, some cocoa, and to give it a modicum of depth, it’s underpinned by a light saltiness.

Reviewed by: Dominic Roskrow (Fall 2013)

This one’s calling to me; I can smell the rich nose from a foot away. Freshly-sieved cornmeal, sharp oak aromas, and spice cake in the nose. Good body, a bit warm (expected from the proof), and a mouthful of cracked corn, piecrust, sun-warmed meadow-mint, and vanilla. Finish is firm and leaner than the mouth, drawn out nicely. Belle Meade is currently sourced from MGP; Green Brier hopes to have their distillery up this year.

Reviewed by: Lew Bryson (Fall 2013)

This veteran example of Tomatin was distilled in November 1967 and matured for 45 years in refill butt #9315. The outturn was 175 bottles. Uncompromising dark sherry and treacle notes on the fruity nose, along with gunpowder tea. Big, old sherry notes on the full palate, with raisins, sultanas, and a sprinkling of black pepper. Fruity, notably spicy, and not too drying for its age in a relatively supple finish. £230

Reviewed by: Gavin Smith (Fall 2013)

Sweet, warm, grassy, like a sunny day on the prairie. The alcohol heat quickly yields to a grass/mint sweetness—this is high-rye stuff—that picks up some oily rye notes as it slides into a finish that is both bitter and sweet without being bittersweet; the components remain discrete, not blending. Quite nice, and reasonably priced. Sourced whiskey (with the 95% rye mashbill that’s an LDI/MGP signature).

Reviewed by: Lew Bryson (Fall 2013)

Skilled whisky makers know many different ways to achieve a particular flavor profile. So when someone mentions rye, don’t ask the percentage, ask how it was made. Why? Because sometimes Alberta Springs is made entirely from rye grain, and sometimes it isn’t. And not even trained tasters can tell. Crisp yet silky with skillfully integrated rye spices riding waves of white pepper. Fruity, sweet vanilla, citrus zest, flaxseed, and dusty rye delivered in fresh-cut lumber. (Canada only) C$24

Reviewed by: Davin de Kergommeaux (Fall 2013)

Sweet oak and cod liver oil are what greet you, with fleshy, lychee-like fruits behind. The smoke here is very polite, giving way to fruit jelly cubes and peaches, to develop alongside crisp apple. The palate is clean with nutty oak, with the smoke continuing in the background, offering an extra layer of complexity. Fresh, belying its age, while it has typical tongue-coating oiliness it remains understated. Caol Ila basking in the summer sun. (U.S. only)

Reviewed by: Dave Broom (Fall 2013)

Until it arrived in U.S. stores earlier this year, Gibson’s 12 year old was highly prized by American cross-border whisky shoppers. They made it a duty free staple and no wonder. This is classic, old-style Canadian whisky. Seamlessly integrated spicy white pepper, refreshing bitterness, and succulent butterscotch, all burnished with clean oak, cinnamon, cloves, and simmering ginger. It has the creamy body of crème brûlée brightened by a sprinkling of blackstrap molasses. C$22

Reviewed by: Davin de Kergommeaux (Fall 2013)

You don’t want to argue with this, sport, or it’ll deck you. Look at the strength, for a starter. But this is Australian whisky going off into a whole new direction, and not taking prisoners on the way. It’s Lark whisky mixed with another Tasmanian one so you get the big clove and nutmeg, apple core, and fermenting fruit notes, but with honey and peat in the mix. Love it, loathe it, but you can’t ignore it. A$190

Reviewed by: Dominic Roskrow (Fall 2013)

Glenrothes always has a spicy element, but this example ups the ante considerably and, true to the label, it’s fresh-cut ginger root alongside galangal and coriander, a hint of green grass, and even a little bite of jelly babies, alongside black currant leaf. Rothes’ normally languid air is here frothily exuberant, with just sufficient vanilla thickness to offer a brake. Uplifting and good. £107

Reviewed by: Dave Broom (Fall 2013)

Rich and malty and, though it’ll look like I’m just reading the label, there is chocolate here: chocolate brownie mix to be precise, with a raspberry sitting on top. Bold and rich, with a nutty underpinning. Water makes it very fresh and a little more hay-like. The palate is sweet and liquorous, with nougat, macadamia, and a chewy mid-palate where that chocolate dribbles and melts. Neat, it is slightly bitter; less so with water. Very sound. £53

Reviewed by: Dave Broom (Fall 2013)

The fifth batch of Adelphi’s Fascadale single malt comprises a marriage of two Spanish oak casks and three American oak casks of Highland Park. The outturn is 1,483 bottles. Icing sugar, vanilla, milk chocolate, apricots, plus mildly smoky malt on the nose. Full-bodied and fruity on the palate, with toffee, black pepper, and a hint of peat in the background. The medium-length finish is slowly drying. £45

Reviewed by: Gavin Smith (Fall 2013)

As it progresses toward the ultimate goal of an 18 year old expression in 2015, Arran has released a 16 year old, matured in 30 percent sherry hogsheads and 70 percent bourbon casks. The edition is limited to 9,000 bottles. The nose features malt, milk chocolate, and honey, with a citric edge. The palate mirrors the nose with more malt, honey, and milk chocolate, plus ginger, nutmeg, and spicy oak. Spiced fruits in the lengthy finish. £45

Reviewed by: Gavin Smith (Fall 2013)

Edited is the medium peated version of Paul John, and will be followed later in the year with a big peated one. This will do for now, though. The whisky is once more intense and fruity but this time it plays off against a more herbal green apple note, smoke from the hearth, and a touch of spice. There’s also cinnamon—which is fast becoming a house style. Encouraging stuff.

Reviewed by: Dominic Roskrow (Fall 2013)

The first Kilkerran “work in progress” bottling from Glengyle distillery appeared in 2009, and the ultimate aim is to bottle a 12 year old expression. For now, we have separate sherry butt-matured and bourbon barrel-matured expressions for 2013. The bourbon-aged variant offers vanilla, cinnamon, milk chocolate, ripe apples, and ultimately, slightly smoky mango notes on the nose. Spicy on the palate, with blood orange and a hint of peat smoke. The medium-length finish is drying, with a wisp of smoke. £38

Reviewed by: Gavin Smith (Fall 2013)