The color is light gold, the nose is very sweet and delicate, with a floral aspect that’s not always immediately apparent in Glenfarclas. This is from a fourth-fill hogshead, which provides creaminess, toffee, a little hint of orchid, burnt cream, and grilled peach. Sweetly delicious. The palate is akin to bread-and-butter pudding, with that creaminess continuing. All very summery and ‘up.’ Quite different, but appealing. £350

Reviewed by: Dave Broom (Fall 2014)

This portwood finish from Tomatin was matured for some 13 years in bourbon casks before being transferred for a final period of aging in Portuguese tawny port pipes, which had matured port for between 30 and 40 years. Initially reticent on the nose, with soft fruit notes, honey, and toffee, turning to cherry cough lozenges. Gently spiced on the nutty palate, with peaches and Cherryade. The finish is medium in length and always fruity.

Reviewed by: Gavin Smith (Fall 2014)

An unabashedly spicy rye nose backed by cinnamon, marzipan, Bartlett pear, and oak. The rye spice is right there on the palate and immediately joined by cinnamon, clove, black pepper, solid oak, and a lingering pear note on the fringe. The finish is long, dry, and spicy with a hint of black licorice candy. Pritchard’s rye is a perfect example of how you can have strong spice without a lot of fire, and create balance without adding a lot of sweetness.

Reviewed by: Geoffrey Kleinman (Fall 2014)

Single barrel releases aren’t uncommon at craft bars, but a whiskey distilled by the bar’s proprietor is rare. Dark amber color suggests high barrel impact, but the wood is actually well balanced by caramel, milk chocolate, and honey-nut cereal. The opening is much softer, lusher than you’d expect at this proof, and balances in the mid-palate with oak, salt, cinnamon, and a little heat. A dry finish rounds out a unique and flavorful whiskey. (less than 50 bottles; Grandten Distilling’s South Boston store only)

Reviewed by: Geoffrey Kleinman (Fall 2014)

Matured in cognac before being finished in Sauternes; here we have a clean, sweet, and well-rounded Bunna’, with hickory-like smoke, bonfire, and ginger biscuits. Lightly vegetal notes with farmyard elements among the smoke and thick, citric sweetness. Immediate smoke on top of this mix of spice, Seville orange, apricot, cheesecake base, hazelnut, red fruits, and preserved ginger in syrup adding an almost peppery finish. Lovely. £250

Reviewed by: Dave Broom (Fall 2014)

Most flavored whiskeys start with an existing whiskey and add flavoring, but Bushel & Barrel comes at it from the other end, mixing Berentzen’s apple liqueur with a Kentucky bourbon. Bright, crisp apple cider defines the opening, while in the mid-palate subtle bourbon notes emerge with vanilla, honey, cinnamon, and light oak. The bourbon notes complement the sweet apple cider and help keep things from getting too sweet. Bourbon and cider have always been buddies, and they do quite well together here.

Reviewed by: Geoffrey Kleinman (Fall 2014)

This 21 year old from Tobermory is of the peated Ledaig variety, though sampling confirms that the level of peating in Ledaig malt has been significantly ramped up since this was produced. Sweet on the nose, with subtle aromatic smoke, unsalted butter, peaches in syrup, and heather honey. Luscious and viscous on the sweet, fruity palate, with honey, underlying soft spices, and some gentle smoke. Slowly drying in the finish to licorice root and black coffee. £110

Reviewed by: Gavin Smith (Fall 2014)

This is the first expression from Glen Garioch to have been fully matured in wine casks, specifically tonneaux de vin rouge barriques from Saint-Julien in Bordeaux. The whisky was distilled on June 23^rd, 1998, and spent over 15 years in the Bordeaux wood. Milk chocolate-coated caramels, crystallized ginger, and cranberries on the nose. Autumn berries on the early palate, turning to cough syrup, with rich malt and lively chocolate spiciness. Caramel merges with white pepper in the relatively long finish.

Reviewed by: Gavin Smith (Fall 2014)

A non-chill filtered, cask strength single malt from Littlemill, vintage 1991. Littlemill’s sweet nose is inviting, with butter toffee, milk chocolate, dried apricot, and straw. On the palate, these notes are joined by a nice maltiness as well as a touch of salt. In the mid-palate we get a touch of spice (black pepper and cinnamon) and some citrus. The finish is medium-length and slightly acidic, a departure for an otherwise affable cask strength whisky. (Park Avenue Liquor only)

Reviewed by: Geoffrey Kleinman (Fall 2014)

Bernard Walsh hand selects the 12 year old whiskey for this bottling, using only first-fill bourbon casks. The rich, tawny color has a nose of caramelizing sugars, gingersnaps, peanut brittle, and stewed fruits of apple and rhubarb. Rich flavors of butterscotch caramels, orange twist, oak, and that ginger intensity which persists with a slight bitterness. There’s a big hit of grapefruit as it reaches its zenith, before it mellows to a dry, nutty conclusion. (2,200 bottles to be released annually)

Reviewed by: Jonny McCormick (Fall 2014)

Sweet reek of the warehouse; sugary bourbon drooling and drying on oak staves, the richly boozy air, dusty wood. It’s all here, like Bardstown in a bottle. Enters with authority, a hot rush of corn, solidly oak-edged, sizzling with allspice and cinnamon, and backed with a solid strop of leather. Then the sun comes up: a sweet, glowing finish. Beautifully bridges the gap between young and old bourbon, and an absolute steal at the price.

Reviewed by: Lew Bryson (Fall 2014)

A very immediate, expressive, sweet start, with manuka honey dribbling on top of baked fruits, sweet citrus, and a dollop of clotted cream on the side. All very luscious and calorific. As if this dessert theme wasn’t sufficient, the palate lays it on even more thickly, with apricot now joining the mass of fruits. The light grip adds very necessary structure and stops things getting floppy. One for those with a sweet tooth. Recommended.(U.S. only)

Reviewed by: Dave Broom (Fall 2014)

Wemyss Malts has bottled several single cask Auchentoshans in the past, and this 15 year old release is of 342 bottles, provided by a bourbon barrel. Peaches, caramel, sea salt, and developing lemonade on the nose. Sweet and fruity on the palate, with more peaches and very soft background spices. The finish dries slowly, with ginger and a hint of aniseed. £75

Reviewed by: Gavin Smith (Fall 2014)

The latest Wemyss Malts single cask offering from Clynelish distillery is a 16 year old expression, matured in a hogshead which gave an out-turn of 339 bottles. The nose offers sea salt and lemon, with emerging green apples and vanilla. Apple tart with custard and a dusting of cinnamon on the palate. The finish is long and peppery, with a hint of freshly-ground coffee beans. £75

Reviewed by: Gavin Smith (Fall 2014)

Delicate, with some jasmine, lily of the valley, and even, with time, the rich aldehydes of Chanel No.5. This heaviness gives a butterscotch-like quality when water’s added, alongside apple. The palate is thicker than the light color suggests—it’s from a fourth-fill hogshead—with overripe pear and white chocolate; with water, becomes scented with an added touch of marzipan and chestnut puree. One for a thoughtful afternoon’s contemplation. £760

Reviewed by: Dave Broom (Fall 2014)

Made from an Irish whiskey recipe from 1865 (“dug up” by David Wondrich), with malt, raw barley, rye malt, and rolled oats, distilled in an alembic pot still. Amber with a distinct red/pink cast to it. Very fruity nose—greengage plum, mulberry, sweet orange—with creamy vanilla. Tastes of sweet cereal with a firm bitter keel; the fruit returns as an echo in the finish. A very craft beer-like whiskey; challenging, interesting, unexpected. A bit brash, but worth investigating.

Reviewed by: Lew Bryson (Fall 2014)

Situated between siblings Barterhouse and Old Blowhard in flavor profile. Firm spice, botanicals, dried fruit, and a kiss of honey rest on a bed of caramel, along with resinous oak, leather, dark chocolate, and a hint of tobacco on the finish. Lovely nose, but there's substantial oak on the palate. The sweeter notes make an effort to balance the oak, but the oak still dominates. For these who like drier, spicier bourbon.

Reviewed by: John Hansell (Fall 2014)

If you cannot wait for Jean Donnay to start distilling at Gartbreck on Islay, console yourself with this Celtic whisky made by the sea, with malt peated to 35-40 ppm. The nose has hard, dry peat, cold charred logs, and heather twigs, but enough creamy sweetness to keep it buoyant. It shimmers and twists on the tongue, showing shades of light and dark. Nuts, treacle, licorice, and raisins emerge, though the structure shows its youth. Dry, sooty finish. €60

Reviewed by: Jonny McCormick (Fall 2014)