Big Bottom has made their name finishing sourced whiskeys. Now they’re experimenting with a blend of undisclosed whiskeys in a bourbon base. The result is a riff on Canadian-style whisky. Dark gold in color, the nose is light oak, caramel, cinnamon, and cherry. On the palate it’s a pleasant mix of creamy vanilla, oak, and cinnamon. A medium finish features light charred oak and black pepper spice. A unique approach to the style, one that manages to really work.

Reviewed by: Geoffrey Kleinman (Spring 2015)

Wigle’s also doing a series of finishing experiments with the addition of honeycombed wood chunks to their organic wheat whiskey; this one uses white ash. Sweeter nose than the straight-up wheat whiskey (see below); mouth is cleaner, and the astringency I noted on the end is ameliorated. All a matter of degrees though; quite similar to the regular wheat whiskey. Price is per 375 ml.

Reviewed by: Lew Bryson (Spring 2015)

Big mint/grass nose with sweet grain and a touch of vanilla behind it. Fiery, slippery with rye oiliness, popping with that mint, and rye-bitter on the finish; a bit of a bully. That's not all bad, though; too many ryes strive to be smooth these days, but this lets it rock, and does it well. A chunk of ice doesn't hurt this at all. Potent, bold. Sourced whiskey.

Reviewed by: Lew Bryson (Spring 2015)

Also distilled in 2009, this is mid-gold in color and medium weight, with a mass of sage-like smoke. More cask influence than 7.1, with smoked coconut, and again a mix of sweet fruits and lemon behind this smoky lead. Oily and rich, but a little fragmented on the tongue; the elements are beginning to cohere to produce integrated complexity. Octomore in mellow mood, with smoked chestnut and a little farmyardy Pinot note. Another positive work in progress report. £125

Reviewed by: Dave Broom (Spring 2015)

This 25 year old single cask bottling of Glen Garioch from Wemyss was one of a dozen released in late 2014. The hogshead in which maturation took place yielded 357 bottles. The nose gives apple, banana, vanilla fudge, nutmeg, and soft spices. Creamy and nutty on the palate, with a squeeze of lemon, soft toffee, and milk chocolate. The finish is medium in length, spicy and nutty, with cocoa powder and just a suggestion of smoke. £87

Reviewed by: Gavin Smith (Spring 2015)

This is the Lowlander among Wemyss Malts’ dozen single cask releases for the fall of 2014. Maturation took place in a bourbon barrel, which yielded 295 bottles. Tinned peaches in syrup, caramel, mild vanilla, and damp tweed on the nose. Medium-bodied and intensely fruity on the palate, with apricots, raspberries, and ginger. Fruit notes linger in the finish, with spicy milk chocolate. £70

Reviewed by: Gavin Smith (Spring 2015)

This Jura expression was distilled in 1984 and matured in bourbon casks for 22 years before a further 6 years in Gonzalez Byass Matusalem sherry butts and 2 years in Amoroso and Apostoles oloroso sherry casks. The nose opens with beef gravy, soon followed by prunes, cherries, dark chocolate, and PX sherry. Full-bodied, rich and sweet on the palate, with lively spices, and more cherries, and chocolate. Long and fruity in the finish, with spicy sherry and licorice. £750

Reviewed by: Gavin Smith (Spring 2015)

Taghta—Gaelic for “Chosen One”—is the result of Glenmorangie’s innovative Cask Masters program, in which crowd-sourcing strongly influenced the final release. It is non-chill filtered and has been finished in manzanilla sherry casks. Fragrant, slightly salty, fruity sherry notes, sweet spices on the nose. New leather and lots of spice on the palate, with olives, rock salt, and a suggestion of red wine. Medium in length, drying, with licorice and black pepper. (12,000 bottles) £65

Reviewed by: Gavin Smith (Spring 2015)

This bottling of Glenmorangie has been released to raise awareness of marine conservation. A proportion of the whisky has been finished in amontillado sherry butts. The nose offers honey, vanilla, peaches, toffee bonbons, wood lacquer, sherry, and a hint of peat. Soft and elegant on the palate, with fruity spice, nutty toffee, more sherry, and sweet smoke. Slightly smoky in the finish, with soft oak, citrus fruit, and aniseed. (Travel Retail only) £60

Reviewed by: Gavin Smith (Spring 2015)

Arran first introduced its peated Machrie Moor variant some five years ago; since then it has become a firm favorite. Late 2014 saw the appearance of the first cask strength edition of Machrie Moor, limited to 6,000 bottles. Wood smoke, warm tar, and emerging new leather on the bold nose. Sweet peat and spices on the palate, barbecue sauce, and black pepper. Long in the finish: vanilla, with sweet smoke and chili.

Reviewed by: Gavin Smith (Spring 2015)

Seaweed piled in a beach bonfire, Keemun tea, hide-covered tomes, and toffee apples. Soupy, salty smoke without the heat on this dram, which was matured for 6 years in first-fill oloroso. The flavors bring an array of apple peelings, cough sweets, aniseed, and roasted sesame seed before developing some savory elements of roast pork. A spicy tingle takes you through to the finish. Water coaxes out apple jelly and pear notes. (1,000 bottles) €58

Reviewed by: Jonny McCormick (Spring 2015)

Who could refuse a blend of single malts wholly matured in oloroso sherry casks? They’ve perfectly bottled the aroma of molten tiffin: the chocolate, cocoa, biscuit, raisin, dried dates, and walnut are all here. Sipping brings on chocolate, coffee, malt, ginger, nutmeg, and dried fig. There’s no slow reveal, it pretty much lays its cards on the table immediately; rather than developing flavors, they extinguish one, by one leaving a finish of cocoa and maltiness. (6,000 bottles) £40

Reviewed by: Jonny McCormick (Spring 2015)

Now that’s something you don’t see every day. Kings County (Brooklyn, N.Y.) used peat-smoked malt in this bourbon. The nose is bonfire and sweet juicy corn; the undiscovered Hebridean Isle of Kentucky? The smoke is less forward on the tongue; you don’t get so much a peaty bourbon as you get an unusually rich, broad young bourbon. More warming corn, digestive biscuits, and a pleasantly hot finish. Compelling, and…what kind of Manhattan would this make? (400 bottles; at the distillery only) Price is per 375 ml.

Reviewed by: Lew Bryson (Spring 2015)

There's big oak, caramel, cinnamon and clove spice, and fresh grain in the nose; not a shy, soft wheat whiskey at all. Good body, supporting spiciness, mint, and young oak; the small barrel punches, tempered by sweet grain and spice. Finish gets a bit dusty and astringent, crimping things. Wood-balanced, not dominated by it. Bold, dynamic.

Reviewed by: Lew Bryson (Spring 2015)

Master blender Graham Coull hand-selected a variety of aged stock and cask types for this new global addition to the Label 5 range. Vanilla, dark fruit, and gentle spices on the nose, but the appeal lies in the beautiful, clingy mouthfeel. Warm marmalade, nuts, and oak flavors with whispers of cinnamon and clove combine to produce a creamy, smooth dram. It builds and builds but never feels like it fully arrives. The finish is drying with dampened-down spices. €40

Reviewed by: Jonny McCormick (Spring 2015)

An odd non-age stated blend that uses a solera system to get a drop of the original 1958 blend into the mix. The blend is then finished for four years in oloroso casks. It's a bit of blending gymnastics. Very sherry influenced, with marionberry jam, malt, salt, and oak. The integration and flavors are nice, but it all feels a bit muted. A medium length and dry finish shows off some of the younger spirit in the mix. (U.S. only)

Reviewed by: Geoffrey Kleinman (Spring 2015)

Distilled in June 1994, this example of Deanston was aged for 20 years in a refill butt, which ultimately yielded 188 bottles. Quite shy on the nose, a hint of starch, gentle malt, and ginger. Shows its true colors on the palate: relatively full-bodied and sweet, with peaches and over-ripe apricots. Softly spiced. The finish is lengthy and sweet, with cocoa powder and sprightly oak. £87

Reviewed by: Gavin Smith (Spring 2015)

Amber. A thick nose with touches of fresh varnish and a little oiliness. Has some substance and weight and the heavy florals (lily, jasmine) typical of mature Craig, alongside toffee. The palate is ripe, juicy, and full, the cask adding a slight resinous edge. Appears slightly smoky. Becomes fleshy, even waxy, with water, and decidedly more elegant. The tannins are supple and some herbal notes emerge. It is at its best neat, or with water on the side. £80

Reviewed by: Dave Broom (Spring 2015)