A rye-fueled, horse-drawn sleigh ride to a backwoods Quebec sugar shack springs instantly to mind. Vanilla, toasted wood, brittle maple snow taffy, and the woody, crystalline granularity of maple sugar in a velvety smooth whisky base. Hot pepper, wood smoke, and green maple bark fold into a steaming cauldron of whisky barrel notes. The first few days’ maple syrup is the richest and that alone is what blender Michel Marcil uses for this ultra-premium maple whisky. (Quebec only (dang!)) C$50

Reviewed by: Davin de Kergommeaux (Spring 2014)

Finger Lakes Distilling rye whiskey infused with Catskill Mountains honey. The nose is grassy, oily rye whiskey, and the honey’s there mostly as a rounder, richer character enhancer. It’s much more present in the mouth, merging very nicely indeed with the rye. There’s authentic, delicious honey flavor here, and it’s balanced beautifully as the rye keeps it from being sticky or oversweet. An excellent and interesting flavored whiskey; up there with the best examples of the category.

Reviewed by: Lew Bryson (Spring 2014)

Bitter, oily, medicinally minty rye in the nose, and a pleasant undercurrent of oaky vanilla. Brisk, hot rye mixes furiously with wood notes, pear and berry esters, and a light grainy sweetness; a madly busy whiskey that’s quite fun on the palate. The finish is minty and grassy, wrapped in oak, but somewhat quick. Interesting, and delicious.

Reviewed by: Lew Bryson (Spring 2014)

Wemyss Malts has bottled this 23 year old hogshead-matured example of Glen Garioch from the Aberdeenshire village of Oldmeldrum. Just 322 bottles were yielded by the cask. Cigarette tobacco, brittle toffee, and a hint of aniseed on the nose. Vanilla develops, along with strawberries, apples, and pears. Rich malt, walnuts, cooked apple, and cinnamon on the palate. The spicy finish features old leather and pepper. £105

Reviewed by: Gavin Smith (Spring 2014)

Maturation of the Pentland Skerries bottling of the Lighthouse Collection has taken place exclusively in former Spanish sherry casks, which lends the nose rich, dark sherry and Christmas cake notes, caramel and old leather, along with the distillery’s characteristic saltiness, which here comes across as salted peanuts. Full-bodied and slick in the mouth, overt sherry, sultanas, figs, spice, and contrasting brine. Mild maritime notes and autumn fruits combine with prunes and sherry in an accomplished, after-dinner finish. £55/liter

Reviewed by: Gavin Smith (Spring 2014)

This is one of the first two releases from Copper House, a distillery contained within the Adnams brewery at Southwold on the east coast of England. If you know Adnams’ beers, it will come as no surprise that it's breaking new ground by creating a whisky with a mashbill of wheat, oats, and barley. This is only 3 years old but a soft toffee creaminess, chocolate orange, oak, and pepper ensure a delightful and surprisingly full whisky. £44

Reviewed by: Dominic Roskrow (Spring 2014)

The latest Wemyss single cask release of Clynelish from the distillery at Brora in Sutherland runs to 258 bottles and has been matured in a hogshead. Freshly-sliced green apples on the nose, slightly peppery, with grated nutmeg and salted caramels. Relatively full-bodied, with lots of soft fruit, principally Jaffa oranges, and sweet spice. Spicy caramel and cocoa powder in the slowly drying, medium-length finish. £75

Reviewed by: Gavin Smith (Spring 2014)

There appears to be a concerted effort to bring this distillery out of the shadows: A Good Thing in my opinion. This limited release is very Cardhu, with masses of mandarin, dried peach, and honey, reminiscent of a fine oxidized Chinese Phoenix Oolong tea, while still retaining the effervescent buzz of youth. Akin to a fine Cuban rum on the tongue, with bittersweet chocolate, dark cherry, and tangy, spicy life, it dies a little quickly, but is a lovely dram. £160

Reviewed by: Dave Broom (Spring 2014)

Here’s a classical Port Ellen, where the intense, even monomaniacal delivery of smoke mixes with damp face flannel, purple smoke, green ferns, and rapeseed oil. Lots of minerality, to the point of being almost flintily uncompromising. Water makes it more naked. The palate is excellent, with an explosion of preserved lemon-accented smokiness, touches of Spanish paprika, a sweet syrupy center, before a massive licorice finish. Peatiness for the purist, but whenever was that different? (2,958 bottles).

Reviewed by: Dave Broom (Spring 2014)

This is the second batch of Silveroak 1990 from Auchentoshan, and it has benefited from an extra year of maturation in bourbon and oloroso sherry casks. The 22 year old is exclusive to Travel Retail outlets. Notably floral on the nose, with fudge, banana, ginger, and attractive oak. On the palate it delivers vanilla, apricots, apples, more ginger, and oak. The finish is long and spicy, with dark coffee notes and a hint of menthol. Greater complexity than its predecessor.

Reviewed by: Gavin Smith (Spring 2014)

The combination of Linkwood and sherry cask can be to the detriment of such a perfumed whisky. Not here. The nose speaks of caramel toffee, demerara sugar, and while an oaky touch is there it’s light, allowing plump sultanas, rose, and a delightful balsamic cider vinegar note to emerge. The palate is relaxed and gentle, with darker fruits. There’s sufficient body to cope with the tannic squeeze. It needs water to reach ideal balance. Lovely. £65

Reviewed by: Dave Broom (Spring 2014)

Duncansby Head has been aged in a mixture of bourbon and Spanish sherry casks. The nose is initially slightly earthy; then Old Pulteney’s characteristic marine nature develops discreetly, along with icing sugar sprinkled on apple pie and a hint of roasted potato skins. The palate is smooth and chewy, with sherry making its presence felt along with cooked apples, oranges, sultanas, nutmeg, and cocoa. The finish is spicy and nicely rounded. £45/liter

Reviewed by: Gavin Smith (Spring 2014)

The latest single cask expression of Auchentoshan from Wemyss Malts is 14 years old and was matured in a bourbon barrel. The outturn is 342 bottles. The nose is fleetingly herbal; then offers crème de citron, turning to tinned peaches in syrup, and finally pine and peppery caramel. Silky-smooth in the mouth, spicy, with lemon and digestive biscuits. Freshly-squeezed lemon lingers in the chili and chocolaty finish. £78

Reviewed by: Gavin Smith (Spring 2014)

After 6 years aging in charred new oak, and 8 years in “non-oak vessels” (stainless tanks), there’s a nose of oak, cedar, tart red plums, gooseberries, and fresh putty, but none of the heat you’d expect. Explosive in the mouth: sweet fruit and dry oak slam-dance and set off a surprising burst of hops (wash was craft-brewed pilsner). Exciting stuff, but a bit hot, even with water. (2,713 bottles released)

Reviewed by: Lew Bryson (Spring 2014)

This new Jack Daniel’s offering is marketed as being “bold and smooth.” It certainly is bolder when compared to the standard Jack Daniel’s offering, with a mélange of corn, creamy vanilla, toasted caramel, bright citrus, and dry resinous oak spiked with cinnamon. The smoothness ends, however, when the oak grip intensifies on the finish. Adding ice does tame the oak, if that’s your thing. Still, I’d prefer the oak be more restrained. Price is per liter.

Reviewed by: John Hansell (Spring 2014)

Though as pale as ever, this Lagavulin is hardly in need of a Charles Atlas course. The nose is ozonic, like rock pools at low tide with kelp splattered around. Sweetness comes in the form of cloudy apple juice and a smokehouse kipperiness. The palate is explosive, with masses of retronasal action showing violet root, thyme, juniper, tarragon/fennel, and a finish akin to smoked cheese. An improvement on the 2012 release.

Reviewed by: Dave Broom (Spring 2014)

The nose is slightly closed, all very delicate, with some hay-like aromas akin to harvest time. This gentleness allows sweet melon-like fruits to come through, alongside patisserie, icing, gentle vanilla, and an effect like Hedione, the ‘smell’ of sunshine. Rounded and very sweet, typical of the distillery, with a lightly drying effect similar to powdered icing sugar. It slightly loses it with water, so keep neat. A pleasant, straight down the middle Laddie. £60/500 ml

Reviewed by: Dave Broom (Spring 2014)

Hard not to compare this to the 12 year old, as they are of similar strength and character. This is more about the peat bank rather than the shore, more eucalyptus than kelp. This pungent, earthy note is retained with water, alongside some brine. The palate is like carrageen moss pudding, with a touch of nutmeg at the end. Plenty there, but it all moves very quickly when I want it to linger. That said, a solid performer. £47/500 ml

Reviewed by: Dave Broom (Spring 2014)