The first release from the new owners of Glenglassaugh distillery is obviously intended as a showpiece expression, and it does not disappoint. Due in the States next year. Damp moss and cedar on the early nose. Sultanas, candied orange, maraschino cherries, and sherry. Treacle notes in time. Spicy fruits, figs, brittle toffee, sherry, and ginger on the mellow yet robust palate. The finish is medium in length, with allspice and old oak, plus a wisp of tarry smoke. £245

Reviewed by: Gavin Smith (Winter 2013)

Aged in a bourbon hogshead, allowing the distillery character to shine through. Fresh, lively and inviting (especially for its age), with a complex array of tropical and summer fruit, peppered with brine, vanilla, and a hint of baker’s chocolate. An oily texture adds weight. Dry, deliciously appetizing finish. An excellent aperitif whisky, but enjoyable anytime. (D & M Wines and Liquors exclusive.)

Reviewed by: John Hansell (Winter 2013)

Matured in first-fill sherry casks, here we have Bowmore at its ballsiest, with massively bold notes of prune, dried fig, salted treacle, toffee, shoe leather, rose petal, and savory maritime edges that glance toward Marmite, all of which are infiltrated by clouds of smoke. The palate has retained sweetness, mixing black cherry, pipe tobacco, and cloves. Powerful and seriously impressive with fantastic balance that retains Bowmore identity, adds richness, ups the peatiness, and leaves you under Satan’s spell.

Reviewed by: Dave Broom (Winter 2013)

Straight, 100% unmalted barley whiskey. This must be a first in modern times. The huge nose gushes unusual aromas of fresh-turned earth, wet corn cobs, sour green apples, anise, cilantro, and dill. An herbal nose becomes an herbal palate bathed in soft crème brûlée and hot, peppery spices. Earthy notes turn pleasantly musty, like damp straw. Finishes long on Scottish porridge. Like all Masterson’s, this barley whiskey is from Alberta Distillers. And yes, Canadian whiskey with an “e.”

Reviewed by: Davin de Kergommeaux (Winter 2013)

Using barley grown on Rockside Farm, this is fresh, sweet (agave syrup), delicate, and lightly buttery, with touches of lily of the valley and lemon sponge cake mix. The cereal character is restrained, with a charred hint on the palate along with banana, mandarin, cassia, and pink marshmallows (untoasted). The Laddie’s floral notes emerge late, and the whiff of white pepper on the end is all there is to remind you of its youth. A classy young whisky. £45

Reviewed by: Dave Broom (Winter 2013)

A special bottling in recognition of Chicago's outstanding alternative rock venue Delilah's, and like that venue this is full of character, color, grit, and determination. It's sweet but never cloying, soft and honeyed but gutsy, and there are peppermint, licorice, and fresh hay notes in the mix, too. It's spent time in bourbon wood and that shows. A departure for Compass Box, but a healthy one.

Reviewed by: Dominic Roskrow (Winter 2013)

Very limited and therefore at the top end of the price range. Distiller Alex Chasko says that every time he tastes it he's taken back in time to R.E.M.'s “Green” tour, so what's not to love? Dried apple dustiness gives way to pineapple, melon, and kiwifruit. It's all very sweet until late on, when spice cuts in.

Reviewed by: Dominic Roskrow (Winter 2013)

This latest installment of the Tun 1401 series is a classic expression of old, mature Balvenie, where a waxiness akin to furniture polish slides into mead-like aromas; actually more like metheglin, as there’s an herbal, spiced element. Its textural richness means it is best with water on the side, allowing deep earthy, licorice, and cigar ash tones to develop, along with just the lightest squeeze of tannin. (U.S. only.)

Reviewed by: Dave Broom (Winter 2013)

A rarely-seen cult whisky made by distilling a 100% malted barley mash in a Coffey still and, in this expression, then aged in a remade hogshead. This is firm and complex on the nose with vanilla pod, crème caramel, and ripe banana. The palate manages to balance the silky depths and unctuous flow with nutmeg and a light cereal grip. Grain, malt, or something else? Who cares? Just seek it out. €155

Reviewed by: Dave Broom (Winter 2013)

The oldest of a new three-strong range from Glenrothes called the Manse Brae series; the youngest component here is 21 years old. Serious and lightly meaty, the savory characters come at you, mixing gun smoke with cypress, sandalwood, dark chocolate, and dunnage warehouse. The headiness of moist forest floor continues on the tongue along with a burst of honeyed peach. Moving in many directions simultaneously…and slowly. Keep this neat. Classic Rothes. (Travel Retail exclusive.) €140

Reviewed by: Dave Broom (Winter 2013)

Rich amber in hue, sweet, and mellow with initial amontillado sherry notes that give way to Mortlach meatiness; here a lamb tagine with prune, apricot, and gravy juices. This elegance gives way to a fascinating palate mix of the sweet and the savory with citrus, sultana, and a rowanberry jab on the end mingling with just a bit of smoke. Everything mellowed by time and oak. Very good indeed. £99

Reviewed by: Dave Broom (Winter 2013)

You have to take your hat off to Berry Bros. & Rudd’s Doug McIvor, who is whisky's answer to Bruce Springsteen: consistently brilliant, complex, spanning the generations, and in the form of his life. This just doesn't let up, with plenty of smoke and peat in the mix, but with citrus fruits, some plummy depths, and a vanilla cushion. It’s balanced perfectly. Born to run? You betcha.

Reviewed by: Dominic Roskrow (Winter 2013)

This is from Dutch distiller Zuidam and it's the third exceptional bottling in a row. The PX here refers to the Pedro Ximenez cask used in maturation and this is almost liqueur-like, with plummy fruits, gooseberry, damson jam, and overripe plum. But there's lots going on here on top, with a dusting of cocoa, some perfumey notes, and a sniff of pepper. The jam keeps fighting back though, and there's apricot in there at the end. €75

Reviewed by: Dominic Roskrow (Winter 2013)

Described as the smokiest whisky produced at Talisker, Dark Storm is exclusive to Travel Retail outlets, and maturation has taken place in deeply charred casks. Rich, fruity spices on the nose, quite citric, with brine and aromatic smoke. The smoke elbows its way to the fore in time. Full, sweet, fruity flavors on the palate, some vanilla, then smoke, licorice, and spice hit home. A classic Talisker smoke and chili finish, but cranked up a notch or two! £45/1 liter

Reviewed by: Gavin Smith (Winter 2013)

Made from roasted Hopi blue corn. The nose says bourbon—sweet, corn, faint maple—but with big notes of stone fruits. It's lush. Mouth veers off in another direction with floury corn, oaked complexity, an herbal component, like crushed stems of wildflowers, and cinnamon/allspice notes. The finish is suddenly mellow, with a seductive creaminess high in the back palate. Even at a young 50%, never really fiery. Wonderfully complex, and not over-oaked; beautiful stuff.

Reviewed by: Lew Bryson (Winter 2013)

More caramelized sugars (caramel and toffee), with darker fruit than the 105 and 90. More oak spice influence too, but balanced nicely by the sweeter notes. Mouth-coating, viscous, and lubricating in texture. Price is per 375 ml.

Reviewed by: John Hansell (Winter 2013)

A mélange of casks and techniques that only Jim McEwan knows about. The fourth iteration of his Black Art manages to mix mature notes of beeswax-burnished church pews, a sprinkling of rose water, dried mango, rosehip syrup, and potpourri. The palate opens to Parma violets, underpinned with light lavender, where fleshiness mingles with the exotic notes of manuka honey, pomegranate, apricot pits, and dried lemon. It pushes malt into a new area, but that’s the point. £200

Reviewed by: Dave Broom (Winter 2013)

Immediately identifiably Longmorn: that ridiculous, highly amenable mix of soft fruits, masses of sweet spice, candied peels, coconut, and sticky toffee pudding. In fact, it’s almost over the top in its lushness. Leans into the mouth with masses of mace, then soft fruits and marzipan develop. Unctuous, long, and ripe, the wood shows just a little, but the depth and richness holds it in check. Very good. £97

Reviewed by: Dave Broom (Winter 2013)