Named after the 10% of the recipe that benefits from Swedish oak maturation, this light-colored dram has honey-drenched crumpets, creamed butter, green tea taken in lemon groves, and hints of peppermint. Shredded lemon and lime peels are joined by a precise, concentrated wood spice note with ground ginger and black pepper. Dilution fattens the mouthfeel but flattens the citrus peel, leaving a smudge of light toffee and malt. Pleasant sipping for those long, Swedish summer days. €59

Reviewed by: Jonny McCormick (Fall 2015)

Arran distillery has been making peated batches of spirit since 2004, and this NAS bottling is the fifth release of that spirit, peated to 20 ppm. The outturn is 12,000 bottles. Nutty peat, spicy malt, toffee, and lemon on the mildly savory nose. Vibrant on the palate, with lots of citrus fruit. A bonfire smokiness develops steadily, with spice, nuts, and plain chocolate through to the relatively long finish, which features a persistent citric note.

Reviewed by: Gavin Smith (Fall 2015)

This whiskey is produced utilizing a solera system, similar to the way sherry is aged, and is said to contain some whiskey distilled at Stitzel-Weller. Thick and viscous in texture. Orchard fruit (orange, apricot, pear) on the front of the palate, segueing to honeyed vanilla, dried pit fruits, and dried spice (evergreen, cinnamon), leading to a warm finish. Intriguing, but lacking polish to garner a higher rating.

Reviewed by: John Hansell (Fall 2015)

Playing on regional styles, this blends six single malts representative of the Speyside, Islay, Lowland, Campbeltown, Islands, and Highland whisky regions. Sun-dried peats greet the nose with aromas of stewed apples, flaky pastries, apricot conserve, vanilla, and cinnamon. Creamy vanilla and coconut flavors develop, with a slow-burn spiciness crackling in the center of the tongue. Seville orange and caramel cookie flavors escort a long finish of dry, tingling spices, though it could use a little more heft in the mouthfeel.

Reviewed by: Jonny McCormick (Fall 2015)

It seemed a good idea to revisit OMG after High West had four years’ experience under their belt. The wet grain and green apple are still there, with the bitter fringe of rye crisping things nicely. Pure rye High West spirit, no oak, and you see where this may go. A smooth, almost creamy entry—smooth for the proof—and the rye takes over, though grainy sweetness refuses to quit. More polished now. Hope there’s plenty in wood.

Reviewed by: Lew Bryson (Fall 2015)

Shy nose: some cornbread and spicy candy. Whooshes into the mouth, though, with a lively sweet and spicy rush followed by herbal notes: woodruff, fresh marjoram, meadow grass. The finish becomes drier, finally showing a bit of oak, then drying to a powdery, medicinal astringency. Almost more like a tonic than a whiskey. Sourced whiskey.

Reviewed by: Lew Bryson (Fall 2015)

Hard to find Harvey’s Bristol Cream sherry casks are the secret of this big fruity whisky, and also the reason it varies among batches. Rumors that Sherry Cask will be discontinued in the U.S. are true, so stock up now. Otherwise, be prepared for some cross-border shopping in Canada, where it will continue to be available. The sweet sherry influence is obvious in ripe dark currants, golden raisins, and dates. A Brio-like nuttiness gives way to hot pepper.

Reviewed by: Davin de Kergommeaux (Fall 2015)

Oak-driven, with cream and butterscotch dominating the nose initially. Then there’s black cherry, and coriander seed frying in butter. The weighty distillate adds depth, but not specific flavors. The palate is all coconut cream, cream toffee, then Longmorn’s cooked plum density comes in. I’d have preferred the oak to be scaled back, allowing the distillate to show, but if you’re looking for a scotch made for bourbon lovers, then go no further.

Reviewed by: Dave Broom (Fall 2015)

A light golden dram from a refill hoggie, redolent of fragrant honey, custard slices, orange water, perfumed soaps, and fresh spring blossom. Vanilla, dried peel, and shortbread petticoat tails on the palate, that develops with spun sugar flavors. The whole concoction is anchored by a little oak, but the cask has been gentle. The finish is mouth-drawing, but settles down like a well-sucked butterscotch. Mellow and serene. (305 bottles) £91

Reviewed by: Jonny McCormick (Fall 2015)

A 14 year old unpeated single malt whiskey given The Celtic Whiskey Shop’s trademark Ànima Negra red wine finish for 3 years. The nose has whiffs of fruit gums and honey-drizzled baked plums. A well-defined fruity attack on the palate of strawberry bubblegum and orange peel sucks in the cheeks, but collides with spices, maltiness, and gentle caramels. A spicy burst ushers in cola flavors for a lengthy finish, with a touch of mint showing up late for the party. €125

Reviewed by: Jonny McCormick (Fall 2015)

A blend of three bourbons, between 6 and 12 years old; two rye and one wheat. Nothing is revealed on the source, which is a fair part of the “blood oath,” apparently. A restrained nose of corncakes, biscuits, a bit of cinnamon and maple: breakfasty. Flavors of corn, spicy oak, and some grassy mint fight to be heard over roaring heat that flames on into the finish. Frankly too simple for the asking price. Sourced whiskey.

Reviewed by: Lew Bryson (Fall 2015)

A broad and humid aroma, like walking through hot bracken in the summer. Quite substantial, with lemon, pecan, and, in time, chestnut. It’s this last aroma that carries through most strongly onto the tongue. There’s light grip, and even at 46% some level of heat. Water reveals oak and pencil shavings/cedar, while the grip has now loosened. Out comes a more crisp attack and hints of delicate top notes. The finish is pretty dry. £56

Reviewed by: Dave Broom (Fall 2015)

Matured in a combination of first-fill Spanish oak sherry butts, refill American oak hogsheads, and first-fill bourbon barrels. The nose is initially savory, with salted caramels, oak, vanilla, and toffee. Medium-bodied, with brittle toffee and spicy fruit on the creamy palate, where more savory notes emerge. A hint of bourbon in the softly spiced, herbal finish, which darkens to black coffee. £47

Reviewed by: Gavin Smith (Fall 2015)

This expression comprises peated Glenturret malt (55ppm) and some older unpeated Glenturret malt. The distillery has been making peated malt for six years. There is a higher proportion of peated malt in this revised edition than in the previous version. Farmyard aromas on the nose, with an overlay of digestive biscuits and subtle smokiness. Light-bodied, with watery toffee and emerging peat smoke. Medium-length in the finish, spicy, with cigarette smoke. £47

Reviewed by: Gavin Smith (Fall 2015)

It’s young Macallan. There’s a hint of sulfur (from distillate rather than cask), then wet leather, Brazil nut, muesli, dried pineapple, and raisin; even a little rubber, suggestive of youth. That can’t hide the fact that this is a big, deep, oily dram. Water makes it considerably more coherent, showing a substantial, thick palate with some licorice. Ripe, but you can’t help feeling that 12 is a little young for this slow-maturing distillate.

Reviewed by: Dave Broom (Fall 2015)

Rowntree’s fruit gums, chalky Edinburgh rock, root ginger, and oat biscuits on the nose. It’s a double distillation of the mash for Gouden Carolus Tripel beer, aged in first-fill bourbon barrels, then finished for 6 months in custom-coopered Het Anker barrels. Those fruit gums are inescapable on the palate, but there is malt, warm toffee, apple, peach, and a tingle of orange. Gingersnaps, vanilla pod, and building tanginess spill over in the finish, which ebbs into a peppery haze. €37

Reviewed by: Jonny McCormick (Fall 2015)

A U.S.-only Canadian blend, bottled in Oregon. Rich toffee and caramel aroma with cashews and some dry cocoa. An easy entry, with sweet, light, but coating caramel, a keening note of young blending whisky, some cedar shavings, and a sweet finish that manages not to cling. Simple and sweet, practically pining for a bubbly mixer, but not bad for dessert, either. Quite typical of the category.

Reviewed by: Lew Bryson (Fall 2015)

Meet the undisputed driver of the Irish whiskey resurgence. The nose is light, with baked apple strudel, toasty staves, and hints of the bourbon and sherry cask influence. There are discernible pot still elements contributing a fruity character and plenty of weight. This dominant triple distilled whiskey is smooth, sure, although that characteristic improves noticeably up the range. Expect Braeburn apples, raspberry, strawberry, currants, and mixed peel, with a short finish of cinnamon spice and a dull fruit note.

Reviewed by: Jonny McCormick (Fall 2015)