Apart from the 40 year old expression launched in 2012, this is the oldest Old Pulteney on the market, and annual batches are released with slightly varying strengths. Refill bourbon casks have been used in their maturation. Sweet and zesty on the deceptively youthful nose, with banoffee pie, eating apples, and quite sweet oak on the palate. Cereal notes and pleasing oak in the lengthy finish. £250

Reviewed by: Gavin Smith (Fall 2013)

Tempest to the world, Dorus Mor in the U.S., this has an intensely salty start that’s like being slapped by a wave on Bowmore’s harbor wall. That marine note continues: samphire, clams with a squeeze of lemon. Water brings out wet clay. The palate is equally briny, but with a sprig of lavender, then soft fruits wreathed in peat smoke. It’s tense and coiled, with real energy when neat, but it’s best like that, so deal with the heat.

Reviewed by: Dave Broom (Fall 2013)

One of the first releases from the recently formed Hunter Laing & Co, established in Glasgow by Stewart Laing, is this 20 year old expression of Bladnoch. It was distilled in November 1992 and matured in a refill sherry cask. Lemon cake, honey, and ginger nuts on the pleasing nose; fruity and spicy on the palate, with a savory flourish, and a honey and malt backdrop. Spicy caramel and mocha coffee in the finish. £75

Reviewed by: Gavin Smith (Fall 2013)

What a difference a cask can make. This first-fill bourbon barrel has more robust flavors but noticeably less color than its antecedent, Cask 1. Linseed oil, raw canvas, and freshly dug blue clay form a rich, earthy base for flourishes of clean spirit, dry straw, and Chinese plum sauce. Hot pepper and pulling dry wood yield to cherry blossoms, maraschino, and sautéed mushrooms. A splash of water unveils milk chocolate, rye crisps, and creamy custard. C$100

Reviewed by: Davin de Kergommeaux (Fall 2013)

One of the batches of spring 2013 single cask releases from the prolific Wemyss Malts, Candied Fruit is a 15 year old Auchentoshan, and 294 bottles are available. An aroma of sweet shops, vanilla, and white pepper on the nose, becoming maltier, with dates, sultanas, figs. Apples and pears on the light-ish palate, with coconut and ginger. The finish is fruity—spicy satsumas—and finally, drying. £62

Reviewed by: Gavin Smith (Fall 2013)

Last time we reviewed Telsington it came with a warning. Everything from triple distillation, unusual ways of drying the barley, and through to Pinot Noir wine casks for maturation is designed to take you from your comfort zone. Not for everyone, we wrote. But this is a big step on. There’s an almost bourbon or rye quality to this. There’s burnt toffee and stewed red berries. Deliberately nothing like scotch, but we’re starting to see what Marcus Telser is aiming for. €71

Reviewed by: Dominic Roskrow (Fall 2013)

Distilled in September 1995 and matured for 17 years in a refill hogshead, this bottling of the Aberdeenshire malt Glen Garioch offers a nose of fresh peaches and vanilla, followed by a sprinkling of chili powder, and even a suggestion of boiled ham. Voluptuous in the mouth, with summer fruits, toffee apples, and a significant amount of ginger. The finish dries quite rapidly, with fruity spices. £60

Reviewed by: Gavin Smith (Fall 2013)

That Boutique-y Whisky Company is an independent bottler noted for quirky and very contemporary label design. The whiskies carry no age statements. Springbank Batch 2 has an outturn of 450 numbered bottles. Initially, overripe pineapples and dry hay on the oily nose, cut by a sprinkling of salt. Brittle toffee, and finally, hand-rolling tobacco. The palate is very fruity; more pineapple, plus peach, developing peat, plenty of spice, and more tobacco. The finish is relatively long and slightly herbal. £58

Reviewed by: Gavin Smith (Fall 2013)

Exclusive to the Travel Retail arena, Jura Turas-Mara takes its name from the Gaelic for “long journey.” It has been matured in an array of casks sourced from America, Spain, France, and Portugal. Initially, green apples on the nose, then sweet fruit notes—jelly babies—plus coconut and fudge. A little linseed in the background. Vanilla, peaches, mango, and lively spices on the palate. The finish dries, with aniseed balls, becoming slightly powdery. €50

Reviewed by: Gavin Smith (Fall 2013)

It might be Italian single malt, but it isn’t whisky. It’s getting there, though, and this is very sippable in its own right. This is from the far North of Italy, where the influence is heavily Austrian. It’s very well made indeed, is bursting with vibrant fruit, and is good enough now to be enjoyed as an aperitif. It will appeal to Italian palates, which are fond of very young spirits. €35

Reviewed by: Dominic Roskrow (Fall 2013)

Quite the antithesis of the Signature Craft 12 year old, released at the same time. This one is finished in Spanish brandy barrels, so I expect it to be a polarizing whiskey. The brandy influence shows, with sweet fruit (sultana, honeyed tangerine, pineapple, ripe apricot) and spice (vanilla, cinnamon, ginger) interwoven with caramel. No age statement. Youthful, but not immature. A limited edition release.

Reviewed by: John Hansell (Fall 2013)

Sourced whiskey, selected then finished by Big Bottom in Zin casks at their Oregon warehouse. Ruby glint to the whiskey, and a big, sweet, hot nose with a wine-side fruity slant to it. Wine’s more apparent on the palate; there’s a bit of oak bite and red wine tang heating up the bourbon, which is broad, without obvious corn. The corn appears in the finish, which is firm and gripping. The Zinfandel finish is well-played here.

Reviewed by: Lew Bryson (Fall 2013)

More pale than other crafts I usually see; the whiskey is 12 to 21 months old and spends time serially in wine casks, medium toast American oak barrels, and finally “very experienced” French oak. Smell is quite young, but clean, with notes of orange and rye grain, and a whiff of nutty toffee. Quite a lively mouth, with much more toffee, less orange, a hint of odd spice (cardamom?), and a twist of milk chocolate at the finish. Interesting stuff.

Reviewed by: Lew Bryson (Fall 2013)

This is a sharp dresser, with a firm, solid mouthfeel and an altogether finer and more focused taste than Shieldaig Classic (see below). It’s not coastal or earthy particularly, either. Instead the flavors are softer and built around mocha, smooth creamy toffee, and some soft fruit, including a touch of overripe banana and melon notes. The savoriness this time comes from a touch of pepper rather than salt.

Reviewed by: Dominic Roskrow (Fall 2013)

This is like listening to a quiet and understated musician and slowly starting to realize that there are all sorts of clever nuances just beneath the surface. This evolves from a floral and welcoming nose, through a saline note and on to pepper and a Highland earthiness, but wrapped up in a rich, honeyed body. A nice balance between the ruggedness and sweet softness. All rather pleasant.

Reviewed by: Dominic Roskrow (Fall 2013)

Distilled from a 10%, 70 IBU barleywine from Blue Point Brewing on Long Island. I’m smelling light pine hop notes, dried spruce plank, and heavy fudge; a muddled, heavy nose. Much better in the mouth: the fudge is restrained, the spruce and hops bring a lightness and verve to things. Not the “single malt” you might be expecting, but very much American craft distilling; like nothing else, intriguing, bold, a bit young, and with a lot of promise. Price is per 375 ml.

Reviewed by: Lew Bryson (Fall 2013)

Sourced whiskey, moved to used bourbon barrels, then finished in barrels that held their Pine Barrens whiskey (also reviewed this issue). Pine sap, sweet juicy berries, and oak aromas; had to re-nose to be sure on that pine. Mouth is relatively smooth, much more so than the Rough Rider bourbon. Picking up some of that Pine Barren fudge, and a touch of rye grassiness. Finish is warm and spicy. A nice young rye.

Reviewed by: Lew Bryson (Fall 2013)

Tomatin Legacy has been matured in a combination of bourbon and virgin oak casks, and after an initial release in Europe, worldwide availability will follow. Honey and malt on the nose, melons; fragrant and mildly herbal. White pepper and ultimately a whiff of treacle. Fresh and lively on the sweet, fruity palate, with tinned pineapple, cake mix, and more pepper. Quite dry in the medium length finish, with a suggestion of chili. £26

Reviewed by: Gavin Smith (Fall 2013)