Nose of sweet dried grass and cinnamon, echoed on the palate with supports of sweet, oaky vanilla. The finish develops some doughiness, then finally an oaky spice heat that lingers pleasantly, the most interesting part of the dram. Well-made (at Cedar Ridge, in Iowa) and clean, if not exceptionally complex. A good flask whiskey for a hike. Sourced whiskey.

Reviewed by: Lew Bryson (Winter 2014)

The nose is nutty and earthy, with dry sherry, cooking apples, vanilla, and emerging icing sugar. Finally, a hint of sea salt. Silky in the mouth, with lively spices, Jaffa oranges, muted sherry, and mixed nuts. The finish is medium in length, nutty, with spice and persistent citrus fruit.

Reviewed by: Gavin Smith (Winter 2014)

Light gold. Fresh and lightly nutty/biscuity combined with a gently swelling aroma of fruit syrups, green grape, lime (or green) jelly babies, and Quetsch, with that nut flour underneath. The palate is similarly smooth, creamy, and upfront, with a decidedly acidic zing to the finish before the wood finally shows its presence. A soft, delicious whisky that ticks all the right boxes but doesn’t really set the world alight. (2,700 bottles)

Reviewed by: Dave Broom (Winter 2014)

Another from a series of beer barrel-finished bourbons from this Massachusetts distiller; this one’s from a Terrapin Brewing’s Monk’s Revenge Belgian IPA barrel. Nose is fruity and sweet, with an undertone of linen and old iron. There is the bitter and faintly piney edge of hops in the whiskey, which adds a cutting grip to the finish. Before that, there is spoonbread, oak, and a hint of anise. Interesting components, needs a bit more integration.

Reviewed by: Lew Bryson (Winter 2014)

Meaty, beaty, big, but only slightly bouncy. The nose is initially reminiscent of curried mutton with an added heathery earthiness and some distillery sulfur. It then dries into biltong/pemmican with some faint barley notes behind. The water adds a note of fresh coriander. Massive in the mouth, with raisin, roasting tins. It’s a relief when water releases some surprisingly soft treacle toffee sweetness, but it’s not quite enough to balance the massive meaty assault. (2,892 bottles)

Reviewed by: Dave Broom (Winter 2014)

Brian Kinsman’s new creation was inspired by their founder William Grant, with a remit to create a malty blend of character. Digestive biscuits, malt, honeycomb, and confectioner’s chocolate melted over a bain-marie. It’s a satisfyingly rich dram, well-structured with a great mouthfeel that wanes with natural dilution. Banoffee pie, caramel biscuits, and maltiness deepen to flavors of coffee bean and molasses, leaving a teeth-coating finish of black coffee. (UK and France only) £18

Reviewed by: Jonny McCormick (Winter 2014)

More widely available than Buffalo Trace’s adored Bourbon Cream, Prichard’s takes premium cream from Wisconsin and adds it to their Sweet Lucy liqueur. The nose is sweet but not overly so, with orange creamsicle and just a hint of whiskey with oak spice. On the palate it’s creamy confection bliss, with ladyfingers covered in heavy cream and candied orange topped with a drizzle of bourbon. Rich, creamy, but not too heavy; file this one as a dangerously delicious guilty pleasure.

Reviewed by: Geoffrey Kleinman (Winter 2014)

Distilled in 1985, this expression of Highland Park was matured in a single bourbon cask that yielded 252 bottles. Green apples, tinned mandarin oranges, linseed, and a hint of smoky chocolate on the nose. Sweet spices, coconut, and mild peat smoke on the light palate. Lingering peat smoke, root ginger, and a touch of vanilla in the medium-length finish. £120

Reviewed by: Gavin Smith (Winter 2014)

This is big, bruising, beautiful whisky. It even feels thick when you pour it. The dark, tawny liquid evokes mixed peel, rum, and raisin from the maturation in oloroso sherry casks. Tipping in a mouthful unleashes a slick of dark bramble and black currant flavors over the tongue; chewy and weighty with thick tannins, it develops with burnished oak, fig, gingerbread, and dark spices, achieving a bitter riposte before it finally pitches over the back of the throat into oblivion. 795kr

Reviewed by: Jonny McCormick (Winter 2014)

Dark Origins is a new addition to Highland Park’s core range, inspired by the distillery’s founder, Magnus Eunson. The recipe embraces twice as many first-fill sherry casks than that of Highland Park 12 year old. Chocolate malt, caramel, and ripe bananas on the nose, with a whiff of coal dust. Silky on the palate, with dry sherry, autumn berries, plus more coal and a spicy, plain chocolate edge. Long and dry in the smoky finish, with black pepper.

Reviewed by: Gavin Smith (Winter 2014)

Bottled at 8 years of age as part of Exclusive Malts’ U.S. Batch 5, this is a relatively youthful expression of the peated Ledaig spirit produced at Tobermory distillery. The nose is full-on and vibrant, with seaweed, brine, peat, black pepper, and new leather. The palate opens with a big punch of spicy peat, then sweet cereal notes and more black pepper. Hot smoke and spice in the medium-length finish, with a hint of coal.

Reviewed by: Gavin Smith (Winter 2014)

Matured in refill, remade American hogsheads, this 1998 bottling from Tobermory on the Isle of Mull is of the peated Ledaig variant. The nose offers dry peat, brown wrapping paper, fish oil, and wood preservative. Oily on the palate, with bitter orange, sweet peat, ginger, and black pepper, plus fabric band-aids. Lingering pepper and Germolene in the ashy finish. £45

Reviewed by: Gavin Smith (Winter 2014)

Rose petals, pomegranate, toasted coriander seeds, and glacé cherry mix it up with a tangle of Bramley apple peelings. A medium weight grain whisky with a satiny texture. Huge, throbbing, pulsating ginger kicks in at full strength. Yowser! Water knocks the fiery ginger out, but quells this Loch Lomond to a duller spice profile. A finish of ground almond, subdued gingerbread, and active spices. Great nose, but I was hoping for greater versatility of flavor. £38

Reviewed by: Jonny McCormick (Winter 2014)

Strong, bold aromas of rye grain, fruit (raspberries, black grapes), and dry cinnamon. Punchy rye on the tongue, starts 42% tame but quickly catches fire, roaring toward a barnburner of a finish. As the fire dies down, you find cocoa and rye oil in the embers. This young (12 month) rye is small-barrel shouty, but the roots are good. Solid effort.

Reviewed by: Lew Bryson (Winter 2014)

American Oak is new to the Auchentoshan core range in 2014 and is the first release from this Lowland distillery to be matured solely in first-fill bourbon casks. An initial note of rosewater, then Madeira, vanilla, developing musky peaches, and icing sugar. Spicy fresh fruit on the palate, chili notes, and more Madeira and vanilla. The finish is medium in length, and spicy to the end.

Reviewed by: Gavin Smith (Winter 2014)

Molten blossom honey, almond milk puddings, and Parma violets interlaced with a fine, drifting chimney smoke compose the nose of this new blend from William Grant & Sons. Smooth, burnished orange and honey cough drops initially, then the flavor develops through more pronounced citrus and gentle spices to achieve a sweeter climax. The grain is quite evident in the harmony of the blend. The finish is long, more beeswax than honey, the sweetness finally depleted. (Travel Retail only) £20

Reviewed by: Jonny McCormick (Winter 2014)

Yes, it’s another 1991 Bunna from Wemyss, so check the name when purchasing. This one has a distinctly smoky element alongside the marine note which they both share. Very light lemon, with water, then a hit that’s like walking into a high-class sushi joint. A zesty start with lots of angelica, and then sweetness with, when diluted, soft malt and light ginger on the palate. Rock solid. £103

Reviewed by: Dave Broom (Winter 2014)

Light gold with a very fresh and slightly ozonic nose that brings to mind Thai herbs: lemongrass, galangal, as well as lime. Just slightly nippy when neat. The palate is equally intense, but with a central sweetness. Water cuts down this razor-sharp intensity, adding a softer mid-palate texture, while the finish remains slightly mineraly. A decent aperitif Bunna. £97

Reviewed by: Dave Broom (Winter 2014)