Heather honey, malt, newly-cut hay, pineapple, and very slight smoke on the nose. Leather, malt, cinnamon, a touch of oak and soft smokiness on the palate. Medium in length, with a hint of honey behind the oak, spice, and smoke. (Travel Retail exclusive.) €150

Reviewed by: Gavin Smith (Winter 2013)

Distilled, as the name suggests, in a (Glasgow-built) Coffey still at the Miyagikyo distillery, here we have a corn-based grain with masses of gentle custard tart aromas alongside peach and corn fatness. The mouth is ripe and slow, with banana skin and fruit peels leading to a mellow mid-palate section, where vanilla comes through. It’s all about the feel. €145

Reviewed by: Dave Broom (Winter 2013)

Full oaky nose, with the brash power of youth. Zingy and bright, with corn, sweet and hot mint, chunky oak, and a warm, spicy-sweet finish. On the front edge of the bell curve for 4 to 6 year old bourbons; plenty of spunk. Not for someone who wants a mellow glass, this one's lively. Sourced whiskey.

Reviewed by: Lew Bryson (Winter 2013)

This single cask bottling was distilled in February 1993 and matured for 20 years in a sherry butt. Rich and spicy on the nose: peel, dates, and sultanas. More floral in time. A silky mouthfeel, major spice notes, ginger, and sweet sherry. Long in the finish, with nutmeg and plain chocolate cherry liqueur.£80

Reviewed by: Gavin Smith (Winter 2013)

Here is Auchroisk at its more lifted and clean. A whiff of cooking lentils (a lovely smell) alongside lime and cottage cheese (again nice), it gives the impression of a healthy salad. The palate is sweet and quite buttery, with minimal attention from oak; instead it’s all very spring-like, with good mid-palate sweetness. Water dries it slightly, but also extends the palate. Quite lovely.

Reviewed by: Dave Broom (Winter 2013)

This breaks Blue Hanger ranks because it's a traditional blended whisky rather than a blend of just malts. Not that you see the joins. This is a rich, powerful, clean, and crisp whisky with a delightfully balanced flavor of pureed fruits and an unusual, almost menthol quality. Smoke wanders in and out to complete the experience. (The Whisky Shop exclusive.)

Reviewed by: Dominic Roskrow (Winter 2013)

I always think that having “dull” in the middle of its name doesn’t do this distillery any favors. This is anything but; instead this is a fresh and vibrant example that brings on a Whitmanesque reverie of chewing on leaves of grass: sappy, fresh chlorophyll, coumarin, lime. These scented grasses—now vetiver—remain in charge on the tongue. A rolling prairie in the mouth, and best neat.

Reviewed by: Dave Broom (Winter 2013)

Pale, with fresh perfumed/fragrant estery notes that touch on flower blossom, almond icing on a custard cake, and even a little candy floss. All very aromatically intense, with quite a hot focus on the tongue. With water you keep the concentration and add in lemon, jellied fruits, and light, dusty spiciness.

Reviewed by: Dave Broom (Winter 2013)

Named after a mythical hellhound that is said to stalk the area around Tomatin distillery, Cù Bòcan is lightly peated and matured in a combination of virgin oak, bourbon, and sherry casks. Just 60,000 liters are produced each year. Lemonade and coconut on the early nose, with developing almonds. Slightly earthy, with soft smoke. Rich, full mouthfeel, malt and honey, with the smoke more evident now, plus cinnamon and cloves. Nutty. Lingering oak and dry peat smoke in the finish.

Reviewed by: Gavin Smith (Winter 2013)

The Teelings were responsible for giving us the quite wonderful Greenore, which moved up the gears until it hit stunning at 15 years old. This, I suspect, is back to the start and is a work in progress. But it has all the right parts even if it isn't firing quite yet. Its nose is industrial and a tad sappy, but the taste makes up for it: sweet, light, with smoky ashtrays and almond pulp.

Reviewed by: Dominic Roskrow (Winter 2013)

One of two blended whiskies vying to be the official next Great King Street release, this is the peated version and it's gustier than the original, with less citrus and more peat. Indeed, it's impressively full-flavored, with peat in the driving seat and ginger cake, lime, and dark chocolate, biscuits and pepper in the mix. Best of all, unlike far too many Scotch whiskies this year, it doesn't use peat to hide immature spirit. £30

Reviewed by: Dominic Roskrow (Winter 2013)

Maryland, Monongahela, and, I guess, Modern are the American rye styles. Maryland was a gentler rye, less spicy, and not as hot/sweet as modern rye. This has the dry-grass spice of rye, a hint of cocoa powder, and a bit of funk that blows away to hints of fruit. Light and clean on the palate, some sweetness that rapidly dries out in a grassy, herbal wave. Intriguing, without being overwhelming.

Reviewed by: Lew Bryson (Winter 2013)

Chibidaru is a Japanese slang term meaning “small,” which is appropriate given the size of the cask—quarter-size—used for maturing whisky from a chibidaru distillery. This has the intensity of youth with some lemon meringue pie, pomelo, and hint of night-scented stocks. As the nose suggests, this is a wee (chibidaru) sweetie with mouthwatering citrus character and soft-centered sweetness moving to mace, strawberry, and a popping candy finish. Akuto-san is making some great whisky. £95

Reviewed by: Dave Broom (Winter 2013)

The Aberdeenshire distillery of Glen Garioch has released its first ever virgin oak-matured expression, which has employed heavily charred American oak barrels. According to master blender Rachel Barrie, “Glen Garioch’s intense flavor means it holds up well in a new fill cask.” Ripe peaches on the nose, spicy oak, vanilla, and more soft, floral notes in time. Malt, milk chocolate, nectarines, nougat, and mild cloves on the palate, while the finish is medium in length, with ginger and lively oak.

Reviewed by: Gavin Smith (Winter 2013)

Batch 2 runs to 295 bottles and, in common with the rest of the range, carries no age statement. Peaches in brandy, ginger, honey, and milk chocolate on the pleasingly floral nose. The palate is silky, with more floral notes, plus cedar, oak, and soft spices. Almonds and allspice in the medium length finish. £63/500 ml

Reviewed by: Gavin Smith (Winter 2013)

Master of Malt is an online whisky company that seems to try its hand at most things and is bringing a fresh irreverence to the world of whisky. This was created in partnership with the bass guitarist of British rock band Athlete, and it's rather good. Sweet and rich with toffee, orange chocolate, and honey, it's another blend with a lot to say for itself.  £55

Reviewed by: Dominic Roskrow (Winter 2013)

Luscious sweet maltiness underlies a breadth of flavor that belies this whisky’s youth. Hints of acetone, green fruit, and hard pears joust playfully with earthy tones and elements of blue clay. Vague references to mulled red wine center around fleeting cinnamon sticks, ripe red fruit, and the grainy bitterness of buckwheat honey. Rich in grain and grasses, the palate is sweet, oily, and very spicy. Bottling at 46% and not chill filtering should please the anoraks. (Distillery only.) C$70

Reviewed by: Davin de Kergommeaux (Winter 2013)

Morrison Bowmore distillers has recently released a virgin oak-matured expression of its Auchentoshan single malt, which has no age statement. The North American oak casks have been charred prior to receiving this Lowland whisky as their first fillings. The result is a nose of Madeira, cinnamon, vanilla, and white pepper. Very spicy on the palate, with citrus fruits and plain chocolate. Lingering in the finish, with cocoa powder, icing sugar; becoming slightly more bitter with time.

Reviewed by: Gavin Smith (Winter 2013)