Monarch, the 75^th anniversary limited edition of Canada’s best-selling whisky, raises the already high Crown Royal flavor bar. Zesty rye from an ancient Coffey still is the throbbing heart of this blend, balancing cloves, ginger, cinnamon, glowing hot pepper, and that gorgeous sour bitterness of rye grain against crispy, fresh-sawn lumber, fragrant lilacs, dark fruits, and green apples. Butterscotch, chocolate, toffee, mint, pine needles, and sweet pitchy balsam enrich a luscious, creamy mouthfeel carefully tempered by grapefruit pith. Editor's Choice

Reviewed by: Davin de Kergommeaux (Fall 2014)

A rich amber color and elegantly oxidized notes greet you. There are luscious old fruits—pineapple, dried peach, apricot—and puffs of coal-like smokiness. In time, sweet spices (cumin especially) emerge. Superbly balanced. The palate, while fragile, still has real sweetness alongside a lick of treacle. It can take a drop of water, allowing richer, darker fruits to emerge. The finish is powerful, long, and resonant. Superb, not over-wooded, and a fair price for such a rarity. £1,995

Reviewed by: Dave Broom (Fall 2014)

Aged 11 years, this year’s single barrel release is a lively mix of caramel and bright, zingy orange on palate entry. Cinnamon, vanilla, and mint emerge mid-palate, leading to polished oak, baked apple, and a hint of leather on the finish. A lively bourbon, with crisp, clean flavors and nicely balanced. Another winner from Four Roses.

Reviewed by: John Hansell (Fall 2014)

This is the bomb. Savory and lightly meaty, but sweetened by plum sauce; there’s even some strawberry around the fringes. You could see how with another 30 years this would end up like the ’54. Elegant yet powerful, there’s sandalwood incense, marmalade, even a little dried mango. The distillery’s density is balanced by this fruit. Lush with supple tannins and at its best neat. From a refill butt, this is an exemplary sherried malt. £230

Reviewed by: Dave Broom (Fall 2014)

A sherry-cask Lagavulin, this immediately shows a rich, mellow power with a touch of potter’s wheel, but it needs water to bring out sandalwood, beach bonfire, kombu, Lapsang Souchong, and bog myrtle. The palate is where it shows itself fully; resinous and thick, unctuous even, with that scented pine/juniper tea note shifting into paprika-rubbed ham, membrillo, currants, blackberry. I’ve a feeling that this period will be seen as Lagavulin’s golden age. £99

Reviewed by: Dave Broom (Fall 2014)

Chocolate-covered raisins scoffed on a heathery moor, leather riding tack, intense plain chocolate, malt loaf, mixed nuts, Medjool dates, and traces of wood ash. A gorgeous, unctuous mouthfeel with flavors spun around bright sparks of orange, dark toffee, and rich maltiness, melding to black cherry, stewed fruits, licorice, and charred oak. Named for the leather golf balls packed with goose feathers used in the early 19^th century. Sink one for a birdie. From the bottlers of Sheep Dip. £39

Reviewed by: Jonny McCormick (Fall 2014)

Quite earthy, with orris root, burlap, and dunnage warehouse notes.  Distinctly meaty—Bovril (beef stock)—then cedary. This untamed edge—think Mortlach or Benrinnes—dominates the palate, but the cask (a refill butt) isn’t overstating its presence. There’s espresso on the finish. Here’s Glenfarclas taking a ramble on the wild side. If your preference is for more robust styles, then look no further. £345

Reviewed by: Dave Broom (Fall 2014)

Rich, multi-layered nose: vanilla, cornmeal, berries (black raspberries, wineberries), and broad-shouldered oak. Powerful, but not overproof hot in the mouth; controlled. The berries sing a high counter-melody over the corn-oak beat as the whole experience rocks along. It’s powerful, sweet, authoritative, and finishes with a reprise of it all: berries, corn, vanilla, and stronger oak. Mature, complete bourbon with a 7 year age statement, and a real sleeper in the Small Batch Collection.

Reviewed by: Lew Bryson (Fall 2014)

Although the Prichard distillery is located in Lincoln County, it has a special exemption from using the Lincoln County Process and isn’t charcoal filtered.  The nose reflects that with bright aromas including caramel, cinnamon, and oak. The entry is sweet caramel corn followed by soft cinnamon and black pepper with a boost from some oak. A medium, slightly dry finish completes a very flavorful but still extremely easy-drinking Tennessee whiskey. This is the crown jewel of the Prichard distillery line.

Reviewed by: Geoffrey Kleinman (Fall 2014)

Smoke begins Jim Beveridge’s public replication of the annual Directors Blend concept, built around Johnnie Walker’s signature characteristics. Peat smoke harks back to Islay, but there’s wood smoke, tobacco leaf, and malt, with a salty richness behind it. The grain just gives it a lift of extra sweetness. Polished, with great structure; red apple, raspberry, and sweet linctus wrap up with a long, smoky finish of cigar stub and peat stores. Clear parallels with Directors Blend 2009, but better. (8,888 decanters released) £500

Reviewed by: Jonny McCormick (Fall 2014)

Many distilleries have released bourbon finished in a second barrel, but it’s Prichard’s who was savvy enough to copyright the term “double barreled.”  As you’d expect, the nose is big oak, blending darker, more seasoned oak with lighter, new oak. The palate is unexpectedly balanced, with lush, sweet caramel in perfect sync with spicy oak, black pepper, clove, and cinnamon. That wonderful balance follows through to a medium finish that doesn’t leave you feeling like you’ve been chewing on a barrel.

Reviewed by: Geoffrey Kleinman (Fall 2014)

My, my, hey, hey. Freshly-laid asphalt and a swarm of peat buzzes up the nose. Heavy oilskins, stout wellingtons, and bladderwrack entangled in lobster pots. There is charming sweetness; a pussycat compared to the tiger of a nose. A thick, teeth-coating, warming glow emanates from deep at the back of the palate, with some roasted orange and dark chocolate. Superb balance between the peat and the sweetness. A triumph. It’s better to burn out than to fade away. €48

Reviewed by: Jonny McCormick (Fall 2014)

Pale and slightly flinty to start, with touches of Caol lla-style salt-washed rocks, but here there’s sweetness, while the smoke gives it a mezcal-like air; pears and burning wood (hot brake pads), minerality, then green olive and a light medicinal note. With water, sashimi-style cleanliness. The palate is rounded, with real olive oil, peppery sweetness, soot, and white chocolate. A real ‘palate whisky,’ filled with bare-faced bravado.  A great Ardbeg.

Reviewed by: Dave Broom (Fall 2014)

An 8 year old wheated bourbon, finished 27 months in Frapin cognac casks. A dark, opulent nose: cocoa, crushed sweet cherry, and vanilla custard, laced with cinnamon and fired with the alcohol heat. My, my…it’s even enjoyable at full proof, and delivers the sweet promise on a solid bed of oak and heat. Heaven Hill’s getting good at these finishes. Expensive, but impressive. (Kentucky Bourbon Affair bottling; others are similar—Heaven Hill’s Bourbon Heritage Center only)

Reviewed by: Lew Bryson (Fall 2014)

An enticing blend of aged single malt and grain whiskies from silent stills, top-dressed with Port Ellen. The nose has soft fudge, rosehip, and honey lozenges, with a thread of peat sewn through it. A distinct smokiness hangs above the glass. A mouthful exudes lemon sherbet, honey-drizzled melon, and white chocolate, peaking with raspberry and mixed peel before a conclusion of banana-layered banoffee pie. An elegant finish of baked lemon and sweet oak. One for reflection. £350

Reviewed by: Jonny McCormick (Fall 2014)

Each of these three bourbons was distilled and bottled at the same time, and aged in the same warehouse for 12 years and 3 months. The main variable was the floor they were aged on. In theory, the higher up in the warehouse, the greater the temperature variation, and the more wood influence. Does the experiment support this general concept? Yes, with the sweet spot being the middle floor. Similar sweet notes as its sibling aged in floor #1 (caramel, honey, ripe fruit), but with an additional layer of dried spice (cinnamon, vanilla, clove) to accompany it. It has all the components of a fine bourbon, and it’s also nicely balanced, with good oak grip on the finish. The best of the three. Price is per 375 ml

Reviewed by: John Hansell (Fall 2014)

The latest addition to Glengoyne’s permanent range is a 25 year old, matured in European oak sherry casks and presented in non-chill filtered format. Syrup-like on the nose, very sweet, with milk chocolate, ginger, Jaffa oranges, and sticky toffee pudding. Smooth and sweet on the palate, with overt sherry, sultanas, and gentle spice. The finish is medium to long, with a hint of oak, old leather, and lingering cloves. Bold, yet elegant. £250

Reviewed by: Gavin Smith (Fall 2014)

An American single malt whiskey that brings together the sensibilities of American craft with traditional Scottish and Irish styles with great result. Hogshead’s nose is bright and acidic, with pear, apple, maple, cinnamon, and malted grain. The palate is much spicier than expected, but enjoyably so, with black pepper, oak, cinnamon, and clove mixing well with honeyed malt and pear. The finish is long and slightly dry with a dash of heat. An impressive entry in the craft category.

Reviewed by: Geoffrey Kleinman (Fall 2014)