Smoky, yes, but the effect is more shore-like: on the beach, hot sand, wood smoke, and a faint hint of balloons…there must be a party going on. In addition you get olive oil, preserved lemon, and eucalyptus. The palate is thick with strawberry sweeties that push back against the peat. Water calms things (suggesting this would work with soda), while the finish sees the campfire emit more smoke. £45

Reviewed by: Dave Broom (Winter 2013)

An accidental “mingling” of rye whiskey with bourbon, resulting in a product that acts like bourbon with an unusually high percentage of rye in the mashbill. It shows, with vibrant notes of warming cinnamon, fresh mint, nutmeg, licorice root, and a hint of tellicherry pepper. All this is soothed by vanilla, caramel, and subtle honeyed citrus. Lively, distinctive, and versatile.

Reviewed by: John Hansell (Winter 2013)

Great King Street was our Blend of the Year two years ago and Compass Box wondered where to take it next. So they have released two versions, asking customers to decide between them by voting online. The other one is peated and will probably win easily, which is a shame, because this is a more subtle and better whisky. Sherry, syrup, honey, apple, and sultanas are all here, but nuanced. Delightful. £30

Reviewed by: Dominic Roskrow (Winter 2013)

This is a single cask (#729) bottling, distilled in 1982, and the outturn was just 260 bottles. Soft and supple on the waxy nose, with worn leather, Jaffa oranges, and malt. Lots of leather, with brittle toffee, orange creams, and a slightly musty note on the full palate. Mouth-drying in the lengthy finish, but the tannins never come close to overwhelming. £280

Reviewed by: Gavin Smith (Winter 2013)

Herbal-style Miyagikyo, with light balsa wood opening into macaroon and peach stone. The sense, especially with water, is of early autumn unfolding. The palate is very soft, with the assured boldness of character typical of the distillery, but tempered with a subtle undertow of persimmon and peach. Sweet and lush, but with delicacy. €169

Reviewed by: Dave Broom (Winter 2013)

Each independent bottler has its own signature style. Adelphi’s is about relaxed, contemplative drams with rich maturity and a certain seriousness. Here you see this, plus crème brûlée, sitting in front of a sandalwood backdrop with a bunch of basil mint thrown in. The opening is slow, and while the inherent sweet nature of the distillery is there, hazelnuttish oak helps to add structure and stops any flabbiness from intruding. A luscious dram. £99

Reviewed by: Dave Broom (Winter 2013)

With no great wood on show, this is a Caol Ila which is time—not oak—driven. A very scented, nay herbal start, like bouquet garni with light smoke, grapefruit, sea-washed stones, ozone, and heather blossom. The retention of aromatics is gorgeous. Water increases the peat effect but diminishes the aromatics, so take your choice. Well worth a look.

Reviewed by: Dave Broom (Winter 2013)

Whiskies in Douglas Laing’s new Old Particular range are non-chill filtered and bottled at three strengths, with those aged 19 years and over being offered at 51.5%. This Glen Scotia was distilled in May 1992 and boasts a nose of violets, musky malt, soft smoke, and a fresh sea breeze. Big, spicy, and quite oily on the palate, with dark berries, black tea, and a note of tar. Long and dark in the finish, with oak tannins and persistent licorice. £85

Reviewed by: Gavin Smith (Winter 2013)

One of a trio of new whiskies that have spent time in Glenfiddich’s new solera vats, this will surprise many because of its overt smokiness that’s like a bonfire in a pear orchard. Some ferny greenness adds to the freshness. The reverse happens on the palate, with the smoke being held in check by the soft mouthfeel (which could be solera-enhanced), ripe fruits, and gentle creaminess. (Travel Retail; Asia only, currently.)£70

Reviewed by: Dave Broom (Winter 2013)

Independent releases of the Perthshire single malt Aberfeldy are relatively rare, and the first batch of That Boutique-y Whisky Company’s no age statement Aberfeldy runs to 155 numbered bottles. The nose features coconut ice, vanilla, malt, candied peel, and ginger. Good mouthfeel, with more malt, ginger-nut biscuits, icing sugar, and milk chocolate. The finish is drying, with oak and black pepper. £65/500 ml

Reviewed by: Gavin Smith (Winter 2013)

Cooley produced some great Irish single malt whiskeys and this is no slouch, either. It pulls off the trick of being both very Irish, with sweet, lush pear, fermenting apple, and yellow fruit notes; and of being distinctively a single malt, mainly because the barley is held in check by just enough influence of tannin and spice. It's a bit like a fruit cordial, and the oak doesn't overstay its welcome. A nice pepper flourish in the finish.

Reviewed by: Dominic Roskrow (Winter 2013)

Here, a new solera vat is home to a Glenfiddich that has been exclusively aged in sherry casks, and shows its origins with deep, black fruitiness, orange peel, and sultana. The signature pears of ’Fiddich here are dried and sit next to moist fruitcake. Ripe and long, with toffee, a pleasant wisp of sulfur, and blackberry. An easy-going sherried style that’s ideal for the beginner. (Travel Retail exclusive.) £49/1 liter

Reviewed by: Dave Broom (Winter 2013)

This has good breadth and hints of honey-nut cornflakes on the nose, with the distillery’s sweet, lemon-fresh/floral core still evident, but skewed more toward roasted notes, like toasted rice and sun-dried grasses; even a hint of the felt-festooned interior of a woolen mill. Water brings out meadowsweet. Raspberries lead on the palate, contrasting with the crisp, nutty chaff notes. It’s citric and gingery on the finish, but has drive and energy. £42

Reviewed by: Dave Broom (Winter 2013)

The ruby color gives the port maturation away, as does the nose: all plum crumble, stewed rhubarb, and caramelized orchard fruits. It’s more autumnal than jammy with hints of dusty angelica and only vestigial smoke. The palate is hot, with those hedgerow fruits and a light touch of perfumed lavender before a flock of tarry smoke appears on the finish. All well-integrated and at its best with a little water.

Reviewed by: Dave Broom (Winter 2013)

Another from Glenfiddich’s three new solera vats, here we can see the distillery’s light character turned up to the max thanks to a mix of American oak, red wine casks, and a smidgen of sherry. Think of hyacinth, ultra-fresh William pear, light barley, and grass. Zesty, clean and light, and ridiculously drinkable with a silky feel in the middle of the tongue. Quite a bargain. (Travel Retail exclusive.) £39/1 liter

Reviewed by: Dave Broom (Winter 2013)

Drier on the palate than the 90, with more caramel than honey, and more oak spice (especially vanilla) and grip on the finish. Still, rather light in personality. However, I’m looking for more sweet notes to partner with the dried spice. Price is per 375 ml.

Reviewed by: John Hansell (Winter 2013)

In June 2013, flooding washed away most of Highwood’s finished whisky. Although barrels in the warehouse went unscathed, new releases such as this one have been limited. Too bad. Initial nose tickle erupts into sweet caramel and rich black fruits. Hot pepper trickling down your throat leaves a lovely hot burn followed by waves of sweet saltwater taffy. Yes, it’s slightly salty. Weighty and mouth-coating, this whisky feels big and full in the mouth. (Alberta/British Columbia only.) C$28

Reviewed by: Davin de Kergommeaux (Winter 2013)

J.P. Wiser’s signature is on the label, but the whisky itself bears the toasted-oak hallmarks of Corby master blender Dr. Don Livermore. There’s a lot to enjoy in this creamy, lush whisky. An initial blast of sweet caramel lingers as sour rye and bitter citrus pith emerge. These soon grow into hot gingery fizz and burned toffee. Dark fruits turn to citrus notes and cherry licorice while sizzling ginger mellows into softly glowing white pepper.

Reviewed by: Davin de Kergommeaux (Winter 2013)