Dailuaine is a fascinating distillery and this has a fascinating nose, as it shows a heavy sulfury new make entering maturity and starting to pick up extra weight from the cask. There’s a glimpse of sweetness, a little fruit, but the dominant character is a savory meatiness (beef stock cubes). The palate shows dried mint and masses of this meaty/sweet interplay. Is it commercial? Probably not, but it tells a really important story. I like it a lot. £45

Reviewed by: Dave Broom (Summer 2015)

A pale primrose of a dram. Waxed lemon, salted butter pats, white peach, honey, and the wood smoke from green stems. A sip brings Highland toffee, honey, chocolate fudge, rich tart fruits, with dried apple, raisin, mixed peel, and a late appearance of malt, pepper, and smoke. It wraps up with a glossy, clingy finish, but it’s short. Experimenting with water nudges peanut brittle, pralines, and fudge to the surface. Overall, a very decent drop.

Reviewed by: Jonny McCormick (Summer 2015)

The sixth incarnation of Master of Malt’s cult blend of closed distillery whiskies contains Port Ellen, Brora, Mosstowie, Glenisla, Imperial, Caperdonich, and Glen Mhor with grain whisky from Port Dundas. Apples and sugar browning in a pan, smooth driftwood, and dairy fudge, but with the Glenisla it’s noticeably smokier than earlier batches. Sweet blancmange initially, before it soars to a tangy, spicy peak; the peat smoke backed by white pepper, ground ginger, peanuts, and florentines. Smokin’ liquid history. (534 bottles) £350

Reviewed by: Jonny McCormick (Summer 2015)

Traditionally, this release has been a showcase for the raw power and spice of both young and old rye. In this single barrel release, the spice and fire have been considerably tamed by deep caramel, vanilla, and sweet corn. The spice is still there, with oak, rye, and cinnamon, but is no longer the star. The proof shows up in the finish, which is long and quite dry. An understated expression of one of High West’s flagship releases. Sourced whiskey. (Drink Up New York only)

Reviewed by: Geoffrey Kleinman (Summer 2015)

A new oloroso-forward Chivas positioned to split between the 12 and 18 year olds? I got this. Refined and inviting nose of lemon pith, black fruits, and Kola Kubes. The velvety texture is wonderfully smooth, redolent of an apricot custard Danish, lime zest, raisin, currant, mixed peel, and walnut, with a growing bitter-lemon note. Quite unique finish, like sucking on lumpy Spanish lemons speckled with spices. (LA, NY, Miami, Chicago, Northern California, but will go national)

Reviewed by: Jonny McCormick (Summer 2015)

The old Beam rye never got a lot of respect from aficionados. It’s been pulled, reformulated, and repackaged. Let’s try it. Smell: sweet grass and pepper. Taste: hot, flashy, sweet on top, with rye oiliness underneath, a tickling bitterness that blends well with oak into the finish. The higher proof plays well, giving this a punch of flavor the old yellow label didn’t have, and at a good price. It’s Manhattan time! Value Pick

Reviewed by: Lew Bryson (Summer 2015)

Following on from another 1999 single cask Aberfeldy in the previous batch of Wemyss Malts’ releases, we have Toffee Tuile, matured in a hogshead. The nose is sweet and approachable, with tinned fruit cocktail, vanilla, malt, and fresh ginger. Tropical fruit, brittle toffee, hazelnuts, a hint of caramel, and more ginger on the nose. The finish is medium in length, fruity, and mildly spicy. (393 bottles) £88

Reviewed by: Gavin Smith (Summer 2015)

This vintage edition of Oban was distilled in 1999 and finished in montilla fino sherry casks, which lend a greater richness and complexity to the Oban house style without detracting from its essential characteristics. It was bottled in 2014. The nose is fragrant, with musky pineapple, and salted caramel. Silky on the palate, with Seville oranges, ginger nuts, and cloves, plus a faint suggestion of brine. Persistent orange and dry spice notes in the oaky, medium-length finish. £75

Reviewed by: Gavin Smith (Summer 2015)

Most of Auchroisk's malt goes into Diageo’s J&B blended, so a single malt release is an uncommon treat. Aged in refill sherry casks, this whisky has a nutty, roasted malt nose. On the palate it’s soft and lush, with honeyed roasted malt, walnut, ginger, and salt. A spicy mid-palate leads to a dry finish that abandons a lot of the flavors established. A solid mix of flavors, but the finish shows why it's often used for blending. (U.S. only)

Reviewed by: Geoffrey Kleinman (Summer 2015)

Sticky, spiced-coconut desserts, grapefruit, clove, allspice, and crispy bacon on the nose of this NAS whisky matured in bourbon casks. Sharp with lime, grapefruit, and lemon zest that settle down to green fruits, Jell-O, and dry spices. Do dilute, as water lets the spices leap from the glass, strips down the acidic attack, and accentuates the fresh apple and cinnamon. It doesn’t need much water, but it’s eminently better with a dash. £63

Reviewed by: Jonny McCormick (Summer 2015)

This NAS cask strength expression of Tomatin was matured in a mix of bourbon and virgin American oak casks. The nose is sweet and fragrant, with vanilla, cinnamon, and developing coconut ice. Silky on the palate initially, softly spiced, with vanilla toffee, pears, and apples; then the spices intensify, introducing a hint of chili. Drying in the lengthy, spicy, slightly herbal finish. (282 bottles; exclusive to Robertson’s, Pitlochry, Perthshire) £55

Reviewed by: Gavin Smith (Summer 2015)

Pale straw. This is a classic young Caol Ila, all elbows and knees. There is sweetness, but it’s counteracted by this briny edge and an aroma like firelighters in among smoldering peat. Shut your eyes and it could be mezcal. The smoke envelops the palate while you pick out edible seaweed and smoked oyster on the tongue. Very bright and would make a good aperitif/highball. £50

Reviewed by: Dave Broom (Summer 2015)

The latest release from Talisker is an NAS bottling which contains whisky matured in toasted and refill American oak casks. According to the distiller, this is “An easy-drinking Talisker…more approachable, but still definitely Talisker.” Certainly approachable on the nose, with tangerines, honey, and milk chocolate, before ozone and peat smoke develop. Ginger and a hint of coal tar. Medium-bodied, with citrus fruit and increasingly hot spices, though never overwhelming. Spicy peat, white pepper, and aniseed in a nutty finish. £33

Reviewed by: Gavin Smith (Summer 2015)

Glendalough’s hook is the Wicklow water used to cut this whiskey. Sweet fruits, tubby satsumas, lime, and passion fruit backed by ground ginger, star anise, and some earthy background notes from the bourbon casks. Tangy orange crystallized fruits predominate, pierced with pepper, root ginger, and soda pop. The mouthfeel is light and uncomplicated, but provides a solid delivery of tasty flavors from start to the snappy, spicy finish. A great introduction.

Reviewed by: Jonny McCormick (Summer 2015)

Exclusive to North America, this bottling was matured in bourbon hogsheads for 9 years, and then finished in French oak casks for a further 3 years. The casks originally contained red wine from the Bacalhoa winery. Before use by Tomatin they underwent a de-char/re-char process. Peaches, vanilla, milk chocolate, and ginger on the nutty nose, with new-mown hay. Full-bodied, with toffee apples, black pepper, and cloves. Lingering warm spices in the finish. (12,000 bottles)

Reviewed by: Gavin Smith (Summer 2015)

It’s Double Wood, Jim, but not as we know it. Here, the blend has been given a Madeira finish, presenting an appealing nose of spun sugar, golden raisins, cinnamon, nutmeg, and hazelnut. The blend has a creamy texture, with good weight to carry the flavors of orange peel, mango, and dried pineapple, leading to a zesty spark on swallowing. Wood spices, nuttiness, and lingering toffee make for a satisfying finish. The extra Madeira maturation is understated and perfectly judged.

Reviewed by: Jonny McCormick (Summer 2015)

Full gold. Good cask interaction here, allowing a light tropical fruit element to emerge alongside peach and apricot. Juicy and sweet, in other words, with none of the usual Tormore rigidity. The palate is equally concentrated, showing some heat, with a decent degree of fleshy elegance. Water brings out more dry elements: brown bracken, hayloft. It begins to firm up, but it is good enough to change folks’ minds about this distillery. £125

Reviewed by: Dave Broom (Summer 2015)

An uncommon 26 year Lowland single grain whisky made from wheat and aged in refill bourbon casks. Oak is quite present on the nose, but it's not alone: there's also bright citrus, pine, and white cake. The opening is softer with vanilla and apricot, but it's only a brief respite before a very spicy mid-palate focused around oak and white pepper. There is a fair amount of fire from the alcohol, which drives a very spicy and dry finish. (U.S. only)

Reviewed by: Geoffrey Kleinman (Summer 2015)