Tùsail—apparently Gaelic for ‘originary’—is the sixth release in Glenmorangie’s Private Edition collection. It was distilled using floor-malted Maris Otter winter barley, once ubiquitous in the British brewing industry but now practically a rare breed. Oily on the nose, notably linseed, then becoming more floral. Cinnamon, ginger snaps, and faint new leather. Viscous on the palate, with poached pears, cloves, nutmeg, and polished oak. Drying, nutty oak in the finish. £76

Reviewed by: Gavin Smith (Summer 2015)

Earthy notes, with plain chocolate nibs, malt drinks, and a little leather. There’s a subtle smoky air; nothing too astringent or overpowering. It’s great to try if you’re new to peaty whiskies or were put off by a peat colossus from Islay. Fig, plums, and soft prunes, though it’s mouth-puckering neat, so cut it down. Then, the fruit rounds out beautifully, allowing some gentle spices to shine through with some coffee bean notes at the end. Terrific stuff. £68

Reviewed by: Jonny McCormick (Summer 2015)

One part whisky from 40-liter sherry casks, using peated and unpeated batches, to three parts peated whisky aged in regular bourbon casks. Damp peat smoke, mint toffees, and a savory note on the nose, with a distinct mintiness continuing on the palate. A hot, smoky core is chaperoned with flavors of dry banana, vanilla essence, and white plums, developing a late creamy texture and a fresh minty finish. Surely, this will be approved by dentists everywhere? 837 SEK

Reviewed by: Jonny McCormick (Summer 2015)

In a market myopically focused on big, old, and oaky, this Bernheim Original single barrel is an uncommon, subtle whiskey that invites you to lean in and listen closer. If you do, you’ll be treated to soft wheat intertwined with caramel, cinnamon, and subtle cherry. Oak gets added to the mix in the mid-palate, without dropping any of the other flavors established. The real star of this whiskey is the finish: long, dry, ice-cube cool, and extremely impressive. (Drink Up New York only)

Reviewed by: Geoffrey Kleinman (Summer 2015)

Full gold. Big, robust, and sweetly fragrant, with honeysuckle, stewing elderflower. There’s some oak, but it’s not dominant. The palate starts creamy, then there’s some caramel toffee with good distillery character. It melds freshness with the extra weight gained by gentle maturation. There’s coconut and cassia on the end. You lose the sweetness with water, but you get more blossom and oak. Personally I’d go for it neat and sip slowly as a perfect summer dram. £130

Reviewed by: Dave Broom (Summer 2015)

After more than 60 years in cask this dignified, old-time Canadian Club flaunts its age with wood and faintly bitter oak tannins. Initially, the nose is closed, then opens into cedar with slightly musty wet paper and just hints of fruit. The fruit is big but undefined on the palate with overtones of brisk Epsom salts, sweet sandalwood, and blistering spices. Teasing hints of varnish, clean wood, and oat flakes linger long into the finish. (Australia only) A$195

Reviewed by: Davin de Kergommeaux (Summer 2015)

An Islay single malt of unknown origin aged in a bourbon barrel showcases many of the classic notes of a peated malt of this age with smoke, iodine, paste, and oak. On the palate the smoky peat unfolds nicely, as it’s exquisitely balanced by honey, salt, and caramel. The smoke intensifies in the mid-palate but never loses its balance with the sweeter undertones. A dry, long, smoky finish caps off a well-integrated and very enjoyable mystery malt. (U.S. only)

Reviewed by: Geoffrey Kleinman (Summer 2015)

BenRiach releases of this age are often peated or in a special barrel; here, we have an unpeated, non-barrel finish release. The nose is inviting, with Honeycrisp apple, toffee, malt, and a touch of oak. A very flavorful entry presents lush toffee, apple, malt, and ginger. The spice increases in the mid-palate, as well as the heat, but we don’t get much added complexity. A long, flavorful, and slightly dry finish round out a very tasty but ultimately simplistic whisky. (U.S. only)

Reviewed by: Geoffrey Kleinman (Summer 2015)

Apples squeezed in a cider press, sherbet Dib Dabs, and cinnamon sticks comprise the nose of this west coast grain whisky. It’s lip-tingling at cask strength; the lemon and molten honey tussling with the effervescence of the Dib Dabs before golden syrup pours over the tongue. It’s like crunching through a packet of powdery Love Hearts erupting in the mouth. Water encourages peach fondant French fancies flavors, with a slightly pushy fruit skin note at the finish. £75

Reviewed by: Jonny McCormick (Summer 2015)

This second release celebrates Walker’s rare fruit character using 29 handpicked casks combining regional styles, aligned to the 2010 Director’s Blend. Aromas of pear and fresh apple layered over tangy, sugar-tossed dried fruits, pineapple, deep orange oils, and dry peel. Taciturn smoke. Creamy butteriness with red apple, raspberry, and sweet orange yields to soft, chewy pear skins, honey-drizzled Turkish delights, and charred paper. An outlier of JW character but important to contemplate how this adds context to the entire collection. £550

Reviewed by: Jonny McCormick (Summer 2015)

A blend: 89% 2 year 6 month old MGP bourbon, 11% 3 year old McKenzie rye. Other batches are different whiskeys. Sweet nose: some cinnamon and allspice, dried hay and “clear toy” candies. Hot on the tongue, with the spicy, peppery intensity of youth (and rye), and roars right on through to the end, where oak appears to add gravity to the finish. This would rock in a cocktail.

Reviewed by: Lew Bryson (Summer 2015)

The single grain category gains another brother. This was matured in first-fill bourbon barrels, finished in Spanish oloroso sherry wood before being reduced with Wicklow mountain water. The nose oozes caramel, browned apple, grated nutmeg, black peppercorn, toasted coriander, and clove. A flash of mint is overtaken by a swath of caramel, apple, and pear drops orbiting the muscular spice kick of clove, pepper, and ground chili concentrated on the tongue. Kapow! One to pour blind to Talisker lovers.

Reviewed by: Jonny McCormick (Summer 2015)

The oldest bottling in Wemyss Malts’ March 2015 batch of six releases, Foraged Fruit Fool was aged in a bourbon barrel. Orchard fruits, double cream, vanilla, and ginger on the enticing nose. The palate is initially sweet and fruity, supple, becoming nuttier, with gentle spices. The finish is quite lengthy, with fruit bonbons, allspice, and prickly oak. (330 bottles) £120

Reviewed by: Gavin Smith (Summer 2015)

The first batch of single cask releases from Wemyss Malts in 2015 includes this 1999 bottling from Aberfeldy. The hogshead yielded 379 bottles. The nose opens with overripe bananas, followed by peaches, gingerbread, treacle, subtle smokiness, and vanilla custard. The whisky really earns its sobriquet with a waxy mouthfeel and a little more smoke, ripe eating apples, and ginger on the palate. The spicy finish dries slowly to plain chocolate and aniseed. £88

Reviewed by: Gavin Smith (Summer 2015)

Rich gold. Here we have a good example of Bunna’ in full ‘welcome home to a warm house after a cold walk’ mode. Warm, sweet, steamy, with a light mineral note, dried fruit, walnut, and that giveaway gingerbread signature. The palate is clean, spicy, and drier than the nose suggests, but has a soft center. A lovely dram for a chill summer evening. £75

Reviewed by: Dave Broom (Summer 2015)

Bottled in 2014, this expression of Glenkinchie was distilled in 2000 and finished in amontillado sherry casks. The amontillado gives a more rounded feel and greater profundity to the single malt. Peaches, apricots, almonds, and soft ginger on the nose, Smooth and balanced on the palate, gently spiced and nutty, with cherries, caramel, discreet sherry, and vanilla. The medium-length finish features vanilla and lingering, spicy Jaffa oranges, drying slowly to oak. £63

Reviewed by: Gavin Smith (Summer 2015)

Willingly, we travel further along the Big Dipper with whisky maker Henric Molin. His latest creation exudes rich, dark, chewy toffee, Brazil nut shells, chopped dates, licorice, stone fruits, grilled beef mushrooms, and worked leather. The flavor starts slowly, like trying to ignite a fire of damp twigs. Once established, there is good weight and density, with treacle, dried fig, black cherry, and cinnamon, but the finish diminishes quickly after swallowing, leaving blackened oak and burnt sugar. 795 SEK

Reviewed by: Jonny McCormick (Summer 2015)

Cù Bòcan is the lightly-peated variant of Tomatin single malt, and while most Cù Bòcan is matured in a combination of sherry, bourbon, and virgin oak casks, this expression was exclusively aged in virgin oak. Fragrant on the nose, with lemon, lanolin, vanilla, poached pears, and peppery rye notes. Rich spice and vanilla on the palate, zesty and warming, with apple pie, and caramel. The finish is medium in length, with spiced fresh oak. (Worldwide except U.S.) £50

Reviewed by: Gavin Smith (Summer 2015)