This whiskey’s signature over the last several years has been wood dominant, with plenty of dried spice (the exception being the 2013 release which I really enjoyed—it was chock full of balancing sweetness). The 2014 release is similar to the pre-2013 releases, with dried spice (cinnamon, vanilla) and dried citrus on a soft bed of maple syrup, caramel, and honey, leading to resinous oak grip on the finish. A dynamic bourbon, but still leaning heavily on the oak spice.

Reviewed by: John Hansell (Winter 2014)

Aultmore is normally light and estery, and this pale dram is true to this. After a whiff of fresh turmeric, there’s an almost oily green note with William pear before acetone, and something akin to school Bunsen burners (a good smell) emerges. The palate is more coherent than the nose; sweet, rounded, and more substantial that you expect, with tinned pears in custard. Lively and charming; shows none of the firmness of youth suggested by the nose.

Reviewed by: Dave Broom (Winter 2014)

The nose opens with savory notes. Richer, more fragrant and profound sherry than is present in the Fino or Manazanilla expressions. Full-bodied, with big, musty sherry notes and Seville oranges on the palate, plus lots of spice. Gum-tingling spices, with sultanas and dates in the finish.

Reviewed by: Gavin Smith (Winter 2014)

The aroma is rich with pumpkin pie notes and a strong citrus component. There’s eight tons of actual pumpkin in the year’s run of this seasonal; impressive, and you can smell the roasted gourd. The whiskey’s not sickly sweet as feared, but more like a homemade, sugarless pumpkin pie, almost savory. The flavor is solid, rich, and integrates well. For what it is, it’s done well, and it’s done boldly. I’d maybe back off the orange a bit.

Reviewed by: Lew Bryson (Winter 2014)

This blend is soft and quite sweet, with low levels of spice and that characteristic Nikka richness behind, a classic fist in a velvet glove. Ripe, round, and generous, there’s cocoa and butterscotch, with plenty of persimmon and nutmeg. Lush, round, and balanced; a classic Japanese blend. This will become the core blend in the range, and should be appearing in the U.S., hopefully, in 2015. ¥5,000

Reviewed by: Dave Broom (Winter 2014)

This is straightforward, straight shootin’ Irish whiskey. Creamy country fudge, toasted muffins, glorious sweet malt, waxed lemons, and delicate spices on the first sniff. It’s light in the mouth, with lemon curd, juicy caramels, and vanilla custard tarts: simply bursting with warmth. It concludes with spices twinkling on a malt theme. Have your Irish whiskey experiences only been with the big names? Go live a little. You ought to get this: sugar and spice and all things nice.

Reviewed by: Jonny McCormick (Winter 2014)

True to its name, the nose is exactly Red Hots candy along with a touch of corn underneath. The entry is soft cinnamon, but it quickly ramps up to fiery Red Hots candy. The proofing here matches the flavor precisely, for a pleasantly spicy but not overly fiery mid-palate. The finish is short and cleans up well with light lingering cinnamon left behind. A good balance of sweet and spicy, and a solid offering for the genre.

Reviewed by: Geoffrey Kleinman (Winter 2014)

An interesting nose that’s somewhat akin to a peach cheesecake with slightly burnt pastry, or a heavily caramelized crème brûlée. Overt smoke is in check when neat. In the mouth, however, it comes through massively, mossy and oily and sitting on top of those fat fruits and sweet malt. Thicker and more farmyard-like than Port Charlotte. Great potential, with a sweetness that shows it’s pretty much there. £150

Reviewed by: Dave Broom (Winter 2014)

This is a distillery bottling from the now-demolished Lowland plant of Littlemill, near Glasgow, and the release consists of 4,550 bottles. There has been no chill filtration. Fresh pineapple and mango on the nose, inflated balloons, a hint of vanilla, and cocoa powder. Medium-bodied, with focused tropical fruits, ginger, and caramel. Lengthy in the finish, with gentle spice and milk chocolate-coated toffee. £130

Reviewed by: Gavin Smith (Winter 2014)

This 20 year old single cask release from the Perthshire distillery of Aberfeldy runs to 242 bottles, matured in a hogshead. Apricots, green apples, ginger, and icing sugar on the nose. Soft fruits, notably peaches, gingery oak, and more icing sugar on the palate. Milky coffee, caramel, and eucalyptus in the slightly oaky, medium-length finish. £90

Reviewed by: Gavin Smith (Winter 2014)

A 15 year malt selected by the Loch & K(e)y Society. Hard apple cider leads the nose and is backed by honeyed malt and cinnamon-baked pear. The entry is lush caramel apple, but quickly transitions as the sheer power and spice of the mid-palate comes crashing in with oak, ginger, and pine. The finish is long, dry, and spicy with lingering heat. This is the kind of big, bold, dry whisky that American whiskey drinkers might enjoy. (Julio’s Liquors only)

Reviewed by: Geoffrey Kleinman (Winter 2014)

This North British has been led astray; well, subjected to three months’ confinement in first-fill oloroso sherry wood. Such are the ways of Darkness! There’s a savory nose of peppered filet, mustard seed, and tarragon. Interesting, but not to everyone’s taste. The creamy texture consists of evaporated milk, strong caramel, dark toffee, and black currant granola, though that savory character persists. Water pumps up the cream, raspberry, and cereal notes until it sees daylight, becoming almost a breakfast whisky. £70

Reviewed by: Jonny McCormick (Winter 2014)

A rich, sumptuous nose of deep, oxidized sweetness derived from storage in 128-liter madeira barrels, this cask strength Broger has wafts of fallen orchard fruit, gooseberry fool, young rhubarb stems, and lime curd. It’s thick, chewy, and syrupy, wallowing in flavors of toffee apple, deep vanilla, and stewed fruits, though with a dash of water, some brown bananas and coffee cream notes peek through. A fabulous nose, but the palate is pulled toward an overripe, fruity profile. (164 bottles) €84

Reviewed by: Jonny McCormick (Winter 2014)

An uncommon exclusive bottling of a 6 year old cask strength malt. Light gold in color, the nose is vegetal, more peat bog than peat smoke, with an undercurrent of pastry cream and rose. It’s an odd combination of aromas. The entry is flavorful and inviting with smoked pineapple, clove, and rose. Peak smoke arrives in full force in the mid-palate, which drops the sweet and becomes spicy. The finish is mostly smoke, but with a pleasant minty coolness.  (Wyoming only)

Reviewed by: Geoffrey Kleinman (Winter 2014)

Gordon & MacPhail’s 1996 Tomatin was matured in first-fill bourbon barrels. Malt, fruit fondant, black pepper, then late vanilla and fudge on the nose. Peaches and apricots on the palate, with vanilla and white pepper. The finish is spicy and medium in length, with lasting orchard fruits. £57

Reviewed by: Gavin Smith (Winter 2014)

Custard creams, lemon peel, and clotted cream create easygoing aromas on this drop from the mighty Edinburgh grain distillery. The palate moves rapidly through flavors of lemon cake and lime zest, to grapefruit sharpness and fresh pineapple, reaching a plateau of sherbet and tangerine. Like a bulldog chewing a wasp, there’s lip-puckering sharpness throughout, though it’s judiciously dosed with sufficient sweetness to counterbalance it. A great introduction to the delights of the single grain category. (117 bottles) £48

Reviewed by: Jonny McCormick (Winter 2014)

At this age, there are more linear displays of fruit and sweetness than the 8 year old. Behind the tarte tatin, butterscotch, light pepper, and wood spice is a green, verdant nose of wet foliage and public lawns in the morning mist. It has a light to medium-weight texture of sugary butterscotch, strawberry, and raspberry developing around an oak and malt core. When the fruit flavor withers, there is a drop off in flavor, leaving a malty melee. £48

Reviewed by: Jonny McCormick (Winter 2014)

The second whisky from this Canadian craft distillery is a blend of three barrels of 100 percent rye whisky. Maturation for 3½ years in once-used red wine barrels has integrated distinct ripe fruits into the spiciness of rye grain. Youth is obvious in the earthy, malty elements, and the peppery heat, and there are distinct suggestions of clean blue clay. Its full body, rich flavors, and the fruit-spice balance speak well for the future of whisky from 66Gilead. (Canada only)

Reviewed by: Davin de Kergommeaux (Winter 2014)