Although the youngest of the range, this has still spent 24 years in a refill butt.  The nose is highly concentrated, with freshly-sharpened pencils and black cherry. There’s also some tobacco and then an earthy, armagnac-esque pruniness. Water brings out a resinous element, supple leather, and fruit syrups, allowing it to retain complexity. The driest of the range with the most obvious grip; for lovers of big, sherried, malts. £225

Reviewed by: Dave Broom (Fall 2014)

Knob was one of the first bourbons I had when I started taking whiskey seriously, and it’s still a kicker. No-nonsense, flint-hard nose: slickly-polished oak furniture, cinnamon stick, cracked rye, wet cornmeal, hard candies. Bang! A lean whiskey that gets in your mouth and explodes with rye spice and cinnamon candy, a sharp wedge that opens you right up. The finish echoes: oak, a dying fire, clean and almost crisp. Emphatic, bright, and swift. Value Pick

Reviewed by: Lew Bryson (Fall 2014)

This Bowmore has been finished in sherry casks, but without allowing the exuberance of the cask to overwhelm the dram. Instead, there’s concentrated stone fruits, lifted smoke, dried mint, dark chocolate, bitter orange peels, and some smoke. There’s a teasing hint on the tongue of tropical fruits, then a deepening mix of plump dried figs and sultana. Long, layered, with the smoke seamlessly involved, adding accents rather than fogging up proceedings. (Whisky Shop chain only) £70

Reviewed by: Dave Broom (Fall 2014)

Now a hugely welcome part of the core range, this whisky—made in Coffey stills at the Miyagikyo distillery—uses 100% malted barley as its base. The nose is all tinned peach, tropical fruit juice, and baked banana, with a surprising green celery note, coconut, and sherbet. The palate is silky, with some chocolate, biscuity oak, and orange blossom honey. Water brings those green notes forward to add freshness to the peach cobbler sweetness. The grain revolution builds. £43

Reviewed by: Dave Broom (Fall 2014)

Booze candy from Beam? More like bacon in a glass: the sweet smokiness invaded my dining room (definitely the last tasting of the day). Richly smoky-sweet, with a clear balance of maple over corn; like a rustic breakfast of bacon, pancakes, and whiskey! The maple’s restrained and authentic, the 45% keeps it from being too sweet, and there’s plenty of good bourbon flavor here, especially at the finish. Lush, tasty; if you have to do flavors, here’s how.

Reviewed by: Lew Bryson (Fall 2014)

This is a 70/30 blend of aged single malt whiskey and single pot still whiskey (though no grain whiskey), matured in bourbon barrels for around 7 to 9 years. Revel in the spicy aromas of clove, cinnamon, and star anise balanced with green apple, blossom honey, and dry, oily vanilla pods. The mouthfeel is weighty and dense from the pot still, yet rich in honey, spice, and vanilla, with a tongue-enveloping finish of custard cream biscuits.

Reviewed by: Jonny McCormick (Fall 2014)

A touch of damp dunnage, some Ardbeggian soot, and plenty of jalapeño-style heat. Shows maturity and depth of character, with just-dead bonfire, ointment, and a sweetness, which here is like honeycomb. Water makes it bolder, with deeper smoke, while the palate has sweet wood, balanced (cigar-accented) smoke, and layers of salt, angelica, and plum. £90/500 ml

Reviewed by: Dave Broom (Fall 2014)

A cask strength expression of Kornog showing great maturity, yet born from Glann ar Mor’s small pot stills and condensed through the coils of their worm tubs. The smoke is beguiling; sweet and aromatic with tokens of vanilla and an underlying faceful of Atlantic sea spray. It is sweet, fruit-led—especially mango—though the alcohol never dominates, more like a sunburst through a cloud. The finish is moreish, returning to the salt, which only makes you thirsty for another pour. €95

Reviewed by: Jonny McCormick (Fall 2014)

A marriage of 13 to 16 year old bourbons honoring master distiller Jimmy Russell’s 60 years at Wild Turkey. It is a more conservative Turkey compared to many of the previous limited-edition releases. But still, this is pleasant, with caramel and creamy vanilla intertwined with soft candied orange, cinnamon, polished oak, and a hint of evergreen. Nicely balanced, very approachable, but I would have preferred this at their signature 101 proof for added intensity.

Reviewed by: John Hansell (Fall 2014)

As Arran continues on its trajectory toward introducing an 18 year old expression, just 9,000 bottles of sherry cask-matured 17 year old have been released. Bottled at 46%, it has not been chill filtered. Sweet and fruity on the nose, with ripe pineapples, green apples, malt, and a hint of licorice. Luscious and nicely-textured on the palate. Lots of orchard fruits, sherry, and soft toffee. Mild spice and hedgerow fruitiness in the slightly drying, lengthy finish.

Reviewed by: Gavin Smith (Fall 2014)

Bold, with smoked fish (Arbroath smokies), dried fruits. Has requisite density of character with classic notes of freshly-laid tarmac and medicine. A lemon edge adds some lift. The complexity continues on the tongue, which is very juicy; vanilla-accented but with plenty of seaweed-like smoke that shifts into licorice. Long, balanced, and thick in the center, with some (smoked) dried thyme on the finish. £70/500 ml

Reviewed by: Dave Broom (Fall 2014)

The Massandra winery, which supplies casks for Glenglassaugh’s Massandra Connection bottlings, is the oldest in Crimea, and reputedly produced Tsar Alexander III’s favorite wines. The 1973 distillation, which has been finished in sherry casks, has a nose of sultanas, cinnamon, sweet grass, and herbal notes in the background. Bung cloth, char, and finally damp undergrowth. Complex aromatic progression. Mouth-coating, with sweet, spicy tropical fruit notes and oloroso. Slowly drying, with bitter orange and mild tannins at the close. £645

Reviewed by: Gavin Smith (Fall 2014)

From a Speyside distillery whose malt is more commonly found in blends. An enticing and complex nose balances sweet honey, acidic dried orange, rich walnut, and light smoke. On the palate these elements come together well with complexity and balance. Things get spicy in the mid-palate, with black pepper, salt, ginger, and a bump in smoke. A long finish rounds everything off, showcasing smoke and orange. Lots of character and flavor for an uncommon malt. (U.S. only)

Reviewed by: Geoffrey Kleinman (Fall 2014)

Although from a refill, the mahogany color suggests a short previous use. Some nose burn, with a mature edge of leather and dark chocolate. Here’s Glenfarclas in a darker guise, with raisin and a savory aspect; think roast pheasant and walnuts, lamb and mint sauce. The palate is big, thick, and sweet with lots of extract, but also Turkish delight, sultana, and prune. While sherried, it’s not in any way overcooked; the tannins are balanced, the sweetness massive. £625

Reviewed by: Dave Broom (Fall 2014)

Glenglassaugh initially imported Massandra wine casks from the Crimea in 2010 for finishing purposes, and that was the first time the winery had allowed its wood to be exported. In 2014, two Massandra cask finishes were released. Distilled in 1978, the Madeira-finished nose yields dates, sultanas, stewed fruit, caramel, a hint of smoke, and spices. Smooth on the palate, with apricots, cocoa powder, oak, and lots of spice development. The softly-oaked finish is lengthy, citric, and spicy. £395

Reviewed by: Gavin Smith (Fall 2014)

Gilbert Holl brewed beer in Ribeauvillé, but then began to distill his local malted barley to produce the first whisky from Alsace. This 8 year old has an attractively perfumed nose of Parma violets, dunnage warehouse, and wood smoke, with top notes of apricot and peach. Plunge into a thick, fruity mouthfeel of melting orange sorbet flecked with lime zest, and a moreish, mouth-coating finish of tropical fruits. Punching above its weight, this is highly recommended (Alsace only) €49

Reviewed by: Jonny McCormick (Fall 2014)

This bourbon is a blend of whiskeys aged a minimum of 5 years, with part of that time spent in California's Central Coastal hills. Breaker leads with a strong oak nose supported by cinnamon and caramel. On the palate, the maritime impact is there: it’s softer and less oaky, with a good balance of cinnamon, caramel, and a touch of clove. Breaker is a very restrained and understated bourbon, but that’s also what makes it so damn likable. Sourced whiskey.

Reviewed by: Geoffrey Kleinman (Fall 2014)

A refill sherry hoggie has given a classic walnut color, and indeed notes of that nut as well. Here’s Glenfarclas at its most dense, with savory, sun-dried tomato-like edges and sandalwood. The mouth is elegant with a little heat, the sherry giving roasted almond, sweet plump dried fruits, and dried flowers. Water brings out lightly gripping tannins (but, again, not aggressively) and good layering. Similar to the ’87. £285

Reviewed by: Dave Broom (Fall 2014)