Legendary master blender John Ramsay handpicked the casks for this whisky, and the job was completed by his successor, Gordon Motion. Puffy marshmallows, nougat, fallen orchard fruit, green cardamom, and clove; it’s like all the threads pull together harmoniously. A lucid concentration of fruit mingles on the tongue, preceding flavor advancement through spearmint, menthol, light peat smoke, and burning orange oils. Sit back as it heads toward a spicy tingle of ginger, apple, and scorched coriander seed. Deservedly famous. £2,000

Reviewed by: Jonny McCormick (Summer 2014)

This bottling of triple-distilled Hazelburn comprises spirit produced in 2003 and matured in unusually small casks known as rundlets and kilderkins. Malt, chocolate, and honey figure on the nose, along with a contrasting marine note in the background. Unctuous and rich on the palate, with soft fruit, almonds, brittle toffee, and lots of spice. The finish is lengthy and earthy, with caramel and vanilla notes ultimately being superseded by oak and sea salt. £60

Reviewed by: Gavin Smith (Summer 2014)

Brothers Claus and Michael Braunstein conceived the notion of making Danish whisky during fly-fishing trips to Scotland. Distilled on their combined column and pot still set, this peated whisky was disgorged from bourbon casks filled in 2007. Lime and Parma violets on the nose balance antiseptic and tea tree oil. Fizzy sherbet candy, lime, banana, and pineapple in the mouth, ending with a dry finish of Edinburgh rock. Fans of Islay’s south coast whiskies should try this one. 5,000kr

Reviewed by: Jonny McCormick (Summer 2014)

This unspecified single malt has been bottled non-chill filtered in single cask format. Maturation took place in a barrel that formerly contained Islay single malt. Initially earthy on the nose, with potato skins, salt, and white pepper. Time in the glass teases out fruity, caramel sweetness. The palate is very sweet and zesty, with orange sherbet, along with a nicely integrated maritime note which becomes more pronounced. The finish is spicy and mildly medicinal. £50

Reviewed by: Gavin Smith (Summer 2014)

Gordon & MacPhail’s latest bottling from Macduff distillery is a year 2000 distillation, matured in refill sherry hogsheads. American cream soda and light spices on the nose, with honey, and white pepper development. Ultimately, rum and raisin fudge. Smooth and supple in the mouth, with apple peel, soft fino sherry, and nutmeg. The finish is medium in length, with spicy fruit notes. £45

Reviewed by: Gavin Smith (Summer 2014)

A follow up to the original Jefferson’s Ocean, 62 barrels of mature bourbon spent 5 months at sea. Can I detect any noticeable sea influence? Not really—perhaps a hint of brine—but it’s nice, pleasant bourbon nonetheless with nothing out of place. Well rounded notes of layered sweetness (caramel, vanilla, maple syrup and a hit of sweet corn), honeyed orchard fruit, and spiced with cinnamon and evergreen. Soft, soothing finish. Sourced whiskey.

Reviewed by: John Hansell (Summer 2014)

Regauged into once-used bourbon barrels, this is not the WhistlePig of old. Four years’ finishing in Vermont has toned down the sweetness and high notes, emphasizing a complex, leather/dark chocolate/tobacco spectrum instead. Lavender, violets, and ripe red fruit rise over dusty-dry barn boards, blue clay, and dark rye bread. The spicy rye tones glow with white pepper, while hints of astringent barrel oak keep a slight slipperiness from clinging.

Reviewed by: Davin de Kergommeaux (Summer 2014)

Made with green malt: not kilned, taken just as it’s ready from malting to be fermented and distilled, timing that accounts for some of the price and limited availability of this unique spirit. Smells like a shed full of drying herbs and flowers; vegetal souls transmigrated to the bottle. Herbal, European, restrained barrel character, headily vaporous in the mouth. An invigorating elixir I’d like to keep handy in a small flask; a little goes a long way. Fascinatingly different. Price is per 375 ml.

Reviewed by: Lew Bryson (Summer 2014)

Coppersea uses New York grain (75% rye, 25% malt), mashed in wooden tanks and distilled in direct-fire copper pot stills. This unaged spirit is highly aromatic: hay, sunny meadow, hints of lavender and tansy, honeydew melon. Brilliantly herbal flavors, sweet grass, gobs of white pepper, lemon balm, and a long-lingering sweet heat. Almost more like an eau de vie than a whiskey, with layer upon layer to discover. Heretical thought: this might be wasted on a barrel.

Reviewed by: Lew Bryson (Summer 2014)

Label: “BeanBall Bourbon – Tennessee Straight Bourbon Whiskey.” Believed to be from Dickel, but no confirmation; just the huge cracked corn component in the nose, which should be all you need. My, that’s tasty as it spreads like warm oil over the tongue, hot corn spirit spiked hard with oak. Good oak, dried corn, and a snap of mint in the finish. Nice selection…and interesting labeling in light of the recent Tennessee whiskey definition squabbles. Sourced whiskey.

Reviewed by: Lew Bryson (Summer 2014)

This second, standard-strength version of Casey Overeem’s sherry pair bears toffee apple, cherry loaf, prune juice, and aged Aceto Balsamico Di Modena on the nose, adding a rewarding depth of flavor. It’s rich, full-bodied, and clings to the teeth like a mollusk to a rock during a storm over the South East Cape. A late-night dram of cherry flesh, Brazil nut, ground cinnamon, whole clove, and cacao that dissipates into a relaxing finish of well-worn leather and wax cherry lips. £140

Reviewed by: Jonny McCormick (Summer 2014)

This promises to be a bumper year for older Irish whiskey. This example from Cooley distillery is a 1991 distillation matured in bourbon casks, then finished in a Sauternes cask.Temptations exude from the glass with apricot frangipane, whole almond, and cloved orange. After a vinous opening, it evolves through a complex palate of white chocolate, honey, cocktail grapefruit, and dried banana chips. Plum skin and cinnamon spice seem in conflict with the sweetness, and somewhat disturb the harmony. £130

Reviewed by: Jonny McCormick (Summer 2014)

This no age statement Talisker is one of the first “triple matured” (so-named) whiskies exclusive to Friends of The Classic Malts. Successive periods of aging occurred in refill casks, charred American oak hogsheads, and European oak refill casks. Ozone, fresh asphalt, dried fruits, and old leather on the nose. A big pepper hit in the mouth, backed by earthy peat, Elastoplast, vanilla, and citrus fruits. The pepper lasts right to the end in the long, steadily-drying, charcoal-fueled finish. £80

Reviewed by: Gavin Smith (Summer 2014)

Startlingly herbal. Penetrating, lifted, and aromatic with dill, mint, and in time, celery leaf and lovage. Smoke is akin to freshly-laid tarmac with some sweet seaweed behind. Lively and quite different to the official bottling. Water brings unripe pineapple, clove, sugared almond, and horseradish. This has typical Kilchoman sweet creaminess in the center. Water brings out flavors of nettles, and saltiness. £69

Reviewed by: Dave Broom (Summer 2014)

Sweet on the nose, with malt, stewed apple, apricots, sherry, and warm spices. Finally, caramel. Quite viscous in the mouth; the palate continues the sweet, malty, spicy theme. Ginger and soft fruits in the medium-length finish. Straightforward and very drinkable. Exclusively available to travelers at World Duty Free Group stores in selected airports throughout the UK and Spain. £46/liter

Reviewed by: Gavin Smith (Summer 2014)

Hot wet oak, berries, Red Hots, and wet cornmeal. Closer to the nose, it’s sharper and woodier. Lots of wood on the entry, but sweet corn and cloved hard candy, too, with heat from the 100 proof that lingers through the oaky finish. At 7 years, this is extra-spicy, and a touch of water tames the heat and the oak. Bowman’s still finding its way, but the path seems right.

Reviewed by: Lew Bryson (Summer 2014)

While it’s not technically a grain, buckwheat makes great pancakes, so buckwheat whiskey? Otay! This has an earthy aroma of hickory nuts and autumn leaves with some cinnamon peeking through; reminds me of Corsair’s quinoa whiskey. There’s a cushioned, creamy mouthfeel, more raw nuts, a keen of oak, a sweet lift through the mouth, and at the end, the leaves and more oak. Unique, intriguing, compelling; I keep going back for one more taste. Price is per 375 ml.

Reviewed by: Lew Bryson (Summer 2014)

With a bottle shape that makes you want to go bowling, this blend has admirable balance between the fruit and the smoke on the nose. The bonfire smoke is matched with aromas of tarte tartin, pecan nut, red apple, and sultana. Smooth and molten in the mouth, it has more weight and body than its older brother. There is citrus, apples, and the late arrival of baked spices, cookie dough, and mint chocolate on the finish.

Reviewed by: Jonny McCormick (Summer 2014)