What would you expect from an 8 year old Laphroaig? Iodine, massive peat, aggression? Not here. Rather, there’s a soft marine sweetness akin to lobster thermidor, with hints of salinity and tarragon. It builds in heft, and smoke, but there is real balance. Complex already. The palate initially shows muted smoke, and is slightly medicinal, with balancing creaminess. Water shatters this idyll somewhat, as the phenols come out in full force. It depends what side you want. I’d grab some. £60

Reviewed by: Dave Broom (Spring 2015)

Now listen up class, it’s time for your next whisky lesson. Here the educational blend contains 20% very old single malt, which delivers a nose of citrus peel, honey, air-dried ham, and some spices in the background. Quite delicious, with orange, vanilla sponge, raisin, cremola foam assuaged by plain chocolate, and Black Forest gateau. This concoction is further tweaked three ways to complete Reference Series II. A truly great drink in its own right that makes learning fun again. £56

Reviewed by: Jonny McCormick (Spring 2015)

Drawn from a pair of casks filled back in 1962, this brings out dried mango strips, white chocolate, melon, honeysuckle, and light vanilla with pepper and cumin around the fringes. Plenty to explore. Maple syrup flavors with plenty of thick tannins, but its vitality is intact. Darker, verging on bitter notes appear later on as it melds into rootsy, funky territory with burnt butter, deep vanilla, treacle, and spiced coffee. More wood with dry nuttiness on the finish. Leave off the water. £500

Reviewed by: Jonny McCormick (Spring 2015)

Rye grain, Bavarian sour rye bread, rich linseed oil, and vague hints of peppermint drift out of the bottle when you first pull the cork. The sweet, oily palate is alive with ginger and wasabi, accented by acetone, high fruity esters, and teasing hints of sweet flowers. Notes of plasticine and the earthiness of river plants add complexity. The whisky sizzles with pepper throughout, returning to sour rye as the finish fades ever so slowly.

Reviewed by: Davin de Kergommeaux (Spring 2015)

A rare barrel strength 100% rye release from a craft distiller. (Dark Horse, Lenexa, Kan.) No age statement on this other than “less than four years.” Young wood leads things off with pencil, graphite, and sawdust. Once you get past the sharp wood, there’s lush maple, brown sugar, cinnamon, and rye spice. At 113 proof it’s still soft, supple, and lush but slightly tannic. The finish is spicy but not overly hot or dry. Great distilling hampered by small barrels, but still something special.

Reviewed by: Geoffrey Kleinman (Spring 2015)

This wee, sleekit, cow’rin, tim’rous beastie is a blended malt of Highland whiskies from Douglas Laing, the latest of their regional recipes to join Scallywag and Big Peat. Perfumed soaps in muslin bags, dried sprigs of heather, beeswax, and Edinburgh rock give this an intriguing bouquet. Juicy: mandarins glow with green plums and Granny Smith apples. Ripe, yellow fruits and spices mid-palate conclude with sweet malt and fading creaminess sweeping around the gums. Distinctive and laudable. £39

Reviewed by: Jonny McCormick (Spring 2015)

Mild and mellow nose of corn and oak, with a bit of warehouse reek, and a light, cleanly earthy note. Smooth and sweet in the mouth, with sweet cornmeal and sunny meadowgrass, a touch of candied cinnamon. A very friendly and easy-going bourbon, not too young, not too old. Sourced whiskey.

Reviewed by: Lew Bryson (Spring 2015)

High West has a second version of Valley Tan. The “Utah oat whiskey” was distilled to 87.5% (about the same proof as single pot still Irish, and technically a “light whiskey”), aged 2 to 4 years in new and used cooperage. A light golden color; nose is somewhat spicy, with a licorice/peppermint tinge and some alcohol heat. It's quite smooth, almost Irish in its drinkability, with grainy notes graced with that light peppermint and biscuit sweetness. Pleasant sipper indeed.

Reviewed by: Lew Bryson (Spring 2015)

This is bursting with barley, sweet oak, and all-butter shortbread. There are charcoal sticks too, which add a cool smoke note. The taste is like a warm hug on a cold morning; flavors of butter toffee, orange, poached pear, and ginger snaps, which combine to keep that deep smoke in balance. The harmony continues into the lengthy finish with flavors of citrus, melon, and ground ginger.

Reviewed by: Jonny McCormick (Spring 2015)

Distilled in 2009, so remember this is only 5 years old. At this stage there’s not a lot of cask, but there is an insanely intense smoky, herbal note like eucalyptus, celery, spruce, pine resin, then some angelica and a crisp mineral edge. The palate is balanced between this intensity, big smoke, and Bruichladdich’s typical oily, sweet core. Water doesn’t affect it one little bit. It is bold, it is proud, it is in charge. I like its sheer ballsiness. £110

Reviewed by: Dave Broom (Spring 2015)

With some powerhouse whiskies in the blend (including an '87 Bunnahabhain), it’s a surprise that the nose is so reserved, with citrus, ginger, and honey. On the palate you need your flavor shovel to unearth a core of typically strong flavors, including leather, oak, salt, dark chocolate, and even rancio. It’s delicious but highly elusive. The finish is medium and quite dry. What an odd blend. I haven’t had to work this hard for a blend in a long time. (U.S. only)

Reviewed by: Geoffrey Kleinman (Spring 2015)

Isle of Arran Distillers has introduced a second edition of its Orkney Bere expression, made with an ancient variety of barley still cultivated in the Orkney Islands and aged in bourbon barrels. It is a cask strength 10 year old variant, and 4,890 bottles are available. The nose is quite oily, with ripe peaches and pineapple cubes, plus developing floral notes. Viscous and sweet on the palate, with tangerines, caramel, and rich spices. The finish is lengthy, with coconut and milk chocolate-coated caramel.

Reviewed by: Gavin Smith (Spring 2015)

Named in honor of the copper teapot from which distillery workers were ‘drammed’ until the 1970s, this distillery-exclusive bottling has been matured in first-fill oloroso sherry casks for an unspecified period. The nose is fruity and fragrant, with profound spicy sherry notes. Mouth-coating, with lots more sherry, plus prunes, drinking chocolate, and a little oak. Lingering in the finish, with drying sherry, light spice, and dark chocolate. A great dram for lovers of a true sherry monster! £60

Reviewed by: Gavin Smith (Spring 2015)

Chopped vanilla beans were added to barrels of Bowman bourbon (in varying amounts); the barrels were married after 24 months and bottled. The nose has soft vanilla and sweet orange; it's almost soothing, balm-like. Vanilla is not at all overpowering in the mouth, but shows more as a richness around the edges. Otherwise, a good, sprightly bourbon with a nice citrus and oak finish; like to try this in a cocktail.

Reviewed by: Lew Bryson (Spring 2015)

This is master blender Ian MacMillan’s interpretation of what Bunna’ would have tasted like when the distillery was founded in 1881. There’s light smoke, coming across like smoked halibut, a mineral edge, white fruits, and a freshness like a freshly starched shirt. Water brings out almond. On the palate, the smoke offers a slightly peppery, almost Talisker-esque kick. Light lemon and sweet fruits in the center. Though there’s no age statement, none of the whiskies are under 10 years. £46

Reviewed by: Dave Broom (Spring 2015)

Fruity with dried dates and figs, peaches, peach pits, purple plum pits, and hints of black licorice. Tingling cloves and ginger add zip to traces of bitter chewing tobacco. Powerful, firm, and drying with pulling tannins like a fine Bordeaux. While this is gorgeous whisky in its own right, the French oak flavors have overwhelmed the familiar clean, spicy, fruity base of the original Masterson’s on which it was built. (U.S. only)

Reviewed by: Davin de Kergommeaux (Spring 2015)

Wyoming Whiskey (Kirby, Wyo.) is making bourbon from Wyoming grain, on a column still, aged in full-sized barrels...in the Wyoming climate. Minty, grassy, meadow-varied plants; a bit of cedar and old clothes. Mouth is fuller, with more corn sweetness and balance than the small batch (see below). Notes of sweet citrus, rye punchiness, and that cedar flit by quickly in the mouth, and the finish is long and smooth. Much preferred over the small batch.

Reviewed by: Lew Bryson (Spring 2015)

The first release in the “Whiskey Row” series. Nicely balanced flavors with a youthful kick. Fairly straightforward in profile, with plenty of spice (cinnamon, clove, mint, and nutmeg), citrus fruit (orange, tangerine, grapefruit), and honey vanilla. Dry, spicy finish. A little rough around the edges, but otherwise an enjoyable whiskey.

Reviewed by: John Hansell (Spring 2015)