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. Soft and sweet, oozing caramel, honeyed vanilla, and gentle, ripe orchard fruit. Soft, gently sweet finish. Not the most complex of the three in this experiment, but it’s very easy-going and soothing on the palate. A nice pairing for a cigar, where the sweet notes will marry nicely with the cigar’s dried spice. Price is per 375 ml.

Reviewed by: John Hansell (Fall 2014)

This is more reassuringly tawny than the standard strength, and the alcohol strength oozes out of the glass. The nose is cleaner and fresher than the standard, with maraschino cherry, freeze-dried raspberries, white chocolate, and tamarind pulp. Neat sips showcase rich dark fruits of blackcurrant, black cherry, and dense chew bars. A dash of water amplifies the sweet fruits with heavenly, dusty aromatics and red, fleshy fruits. Yours for a pretty penny. £189

Reviewed by: Jonny McCormick (Fall 2014)

Master distiller Jean-Marc Daucourt uses French wheat and malted barley in his distillations and ages his spirit in different woods, noticeably Limousin oak. The nose brings marmalade, newly unfurled bracken, sanded wood on a workshop bench, light pepper, dried apricot, and pineapple. It’s a well-balanced dram showing marmalade sweetness, fruit pastilles, lime zest, and ginger, which adds to the toasted, spicy tingle. The creamy mouthfeel concludes with the spices in retreat, leaving an orange hum. Some kind of wonderful.

Reviewed by: Jonny McCormick (Fall 2014)

Ginger may not be the first flavor that leaps to mind when you think flavored whiskey, but then you realize how common the combination is: Jack and Ginger, Jameson and Ginger, and now Virgil Kaine. Fresh ginger is unmistakable on the nose and the secret to this whiskey’s success. On the palate, fresh ginger seamlessly integrates with oak, black pepper, and clove spice. Underneath is sweet vanilla that helps keep everything in balance. A well-executed and savvy flavored whiskey.

Reviewed by: Geoffrey Kleinman (Fall 2014)

Darkness! is a range of cask strength single malts which have been finished for 3 months in 50-liter first-fill oloroso or Pedro Ximénez casks. Waxy on the nose, with dates, prunes, cherries, cocoa powder, window polish, and finally vanilla. Warm and spicy on the palate, with sweet sherry, hot chocolate, intense tropical fruit notes, and cloves. The fruit becomes more citric in the finish; nutty, with clove oil. £75

Reviewed by: Gavin Smith (Fall 2014)

A sweet start, then a sudden blast of fresh, menthol-like toothpaste (pleasant) before it dips into slightly decaying soft fruits (again, nice), a mashy note, then violet-accented smoke. Water adds some elegance and weight. This sweetness continues on the palate, where there’s toffee, raisin, ripe fruits, and slow-burning peatiness, fully integrated and ember-like on the back palate. The finish is all hot peppered mackerel. Recommended. (U.S. only)

Reviewed by: Dave Broom (Fall 2014)

Just eight whiskies in the blend, married and finished in first fill Spanish sherry and bourbon casks. An insistent nose, crackling with spices, with toasted Eccles cake anointed with grated nutmeg, vanilla extract, cassia, and dark soy sauce. Light honey and vanilla, tangerine oils, and lime peel exhibit perfectly-paced development, with flavor building over a minute or more. Warming ginger, spices, and tropical fruits of guava and papaya close out this first annual special edition. Impressive work.

Reviewed by: Jonny McCormick (Fall 2014)

This single cask 17 year old expression of Ben Nevis was matured in a sherry butt which yielded 747 bottles. It appears in Carn Mor’s “Strictly Limited” series of releases and has not been chill filtered. The bold nose opens with slightly savory notes and hard-boiled eggs. Sherry, malt, and figs subsequently develop. Quite full-bodied, with rich Jaffa orange and developing plain chocolate on the palate. More dark chocolate and a suggestion of fennel in the medium-length finish. £55

Reviewed by: Gavin Smith (Fall 2014)

This strikes me as being the most overtly smoky of Kilchoman’s recent bottlings, and also the sweetest. Intense and very forward, there’s baked apple, humidor notes, honeydew melon, fresh shellfish. Water brings out a putty-like youthfulness, so take it neat. The palate is amazingly sweet (think golden syrup), then the smoke folds itself over. A good—and well-priced—introduction for newcomers.(World of Whiskies UK Travel Retail only) £45

Reviewed by: Dave Broom (Fall 2014)

Lord Elcho was an 18th century ancestor of William Wemyss, who fought on Bonnie Prince Charlie’s side at the Battle of Culloden in 1745. With a minimum of 40% malt, this fine blend has a rather perfumed nose of fresh mint, green apple, sliced melon, and tropical fruits. The soft candy sugar and butterscotch palate builds, with layers of malt, cherry laces, gingerbread, and pfeffernüsse leading to a ginger and spice finish of significant length. Highly accomplished. £26

Reviewed by: Jonny McCormick (Fall 2014)

Tomatin launched the peated Cù Bòcan expression last year, and follows it with a vintage variant, the result of “…a rare and unintentional production of peated whisky at the distillery on 7^th June 1989.” Three bourbon casks yielded 1,080 bottles. Ripe apples and aerosol furniture polish, with a vanilla and sweet woodsmoke backdrop on the nose. Full-bodied, with intense, sweet fruit notes on the palate, and a heathery, smoky kick. Smoky spice and nutty flavors in the ultimately drying finish. £200

Reviewed by: Gavin Smith (Fall 2014)

This vintage expression from Tomatin has been matured in a mix of bourbon and port casks, and is being released in batches. The first comprises 2,500 bottles. The soft, fragrant nose offers strawberries, apricots, honey, and caramel, with a final hint of dry port. Fruit and caramel notes carry over from the nose onto the palate before dark chocolate appears, along with a suggestion of smoke. Subtle oak and ginger in the lengthy finish.

Reviewed by: Gavin Smith (Fall 2014)

Restrained, ozonic, with no great smokiness to open, but there is a touch of green grass behind meadow flowers and salt-washed stones so typical of the distillery. With water another marker—drying fishing nets—comes through, with breaths of the sea. Subtle and refined. More smoke on the palate, where it’s like a flowering currant bush on fire. Great balance of different elements: smoke, fragrance, oil, acidity. With water, real saltiness comes through. Very good. £99

Reviewed by: Dave Broom (Fall 2014)

Longmorn always has this fruitcake thing going on and this is no exception. A sherry hoggie  helped provide sultana, cake mix, grilled almond, rhubarb puree, and a little cigar box. The palate is very fruity, with light Darjeeling-like tannins, then red fruits. It becomes nuttier as it moves and needs water to add ripeness to the stone fruit base. Highly recommended and extremely well priced. £80

Reviewed by: Dave Broom (Fall 2014)

From an undisclosed North Highland distillery, aged in a refill sherry hogshead. The impact of the sherry is clear, with ripe blackberry and peach. A floral, sweet, clover honey note rounds out a deliciously lush mouthfeel. This lushness is well balanced by a spicy mid-palate that features black pepper, ginger, and strong salinity that help provide some real depth. A long and slightly dry finish wraps up a solid whisky. (U.S. only)

Reviewed by: Geoffrey Kleinman (Fall 2014)

There’s little quality Port Dundas being bottled, so don’t pass up the opportunity for this one. It evokes aromas of grated milk chocolate, grilled pancakes, apricot, mango, and poached pear Jell-O, with spice notes of ground cumin, cinnamon, and nutmeg. This is simply delicious: a honey pot of sticky sweetness. A rich, cask strength grain whisky with notes of mandarin and candied jellies. A dash of water enables the sweet, creamy flavors to swirl around the mouth. £64

Reviewed by: Jonny McCormick (Fall 2014)

This comes from a refill butt and has a light, paler color. The lack of huge oak interaction has given an amazing freshness; think of freshly-applied plaster, syrup, hot green bracken, a touch of nuttiness. It takes water well, allowing pure, soft fruits to come through, and it is these which become almost syrup-like in the mouth, while never losing Glenfarclas’ central depth and roasty richness in the center. £865

Reviewed by: Dave Broom (Fall 2014)

Only four first-fill bourbon barrels have been disgorged for this year’s unpeated release, so be quick. Vanilla frosting, marzipan, white pepper, and coconut snowballs emit from the glass. The mouthfeel has a satin sheen, with flavors of sweet honey, peach syrup, orange segments, ground pepper, and some almond nuttiness. It holds its poise as it gently dilutes, comforting like a warm blanket over your taste buds. A few drops of water produce a rounder, sweeter experience. €60

Reviewed by: Jonny McCormick (Fall 2014)