It’s only right that the first single malt scotch given a period of time (3 years in this case) in Japanese oak (mizunara) casks is from Beam Suntory-owned Bowmore. It’s a fascinating mix of the vanilla, spice, and incense notes of mizunara and Bowmore’s distillery characteristics. You get rich peat, black pepper, apricot, and peach all playing alongside each other. The palate is clean and lighter than the nose suggests, with a fresh zestiness before the smoke leans back in.

Reviewed by: Dave Broom (Winter 2015)

Fresh-shucked sweet corn on the nose, a wisp of hot clove spice, some fresh grassiness; a clean aroma. True on the palate, with a bit of fresh cob as well, and firm oak. Lean and a bit leathery in the Woodford style, but lighter in the mouth; is the lightness from the white corn? I like this; I tend to give Woodford a bit more latitude in these essays.

Reviewed by: Lew Bryson (Winter 2015)

Glentauchers distillery is another Chivas Brothers workhorse located deep in the Speyside countryside. Through the aromas of honey, caramel, and vanilla peek barley stalks, hard pears, and hints of Cadbury buttons. The flavor opens sweet, with red berries and Parma violets. Although this is intended to follow a lighter style, it’s very flavorsome, with creamy vanilla, poached pear, and dried apple. A juicy finish with fruitiness oozing from the cheeks.

Reviewed by: Jonny McCormick (Winter 2015)

This is the third in a trilogy of limited releases from Tomatin, featuring the different cask types used to mature components of the standard, lightly peated Cù Bòcan variant. It follows Sherry Edition and Virgin Oak expressions. Initially, crisp green apples on the nose, then developing vanilla and caramel. Sweet, smoky apple and cinnamon. Soft and sweet on the early palate, with quite dry smoke evolving along with dark spices. Licorice and aniseed in the finish, with a citric tang. £50

Reviewed by: Gavin Smith (Winter 2015)

As part of its program to make available single malts from all five of its Scotch whisky distilleries, Bacardi subsidiary John Dewar & Sons has now released a trio of bottlings from Royal Brackla, situated near Nairn in the Scottish Highlands. The 12, 16, and 21 year old expressions are initially available in ten markets, Including the UK, U.S., and Canada. The nose offers warm spices, walnuts, malt, peaches in cream, honey, vanilla, and a slightly herbal, earthy note. Quite robust on the palate for its strength, with spice, sweet sherry, and mildly smoky orchard fruit. The finish is relatively long, with cocoa powder, citrus fruit, and ginger.

Reviewed by: Gavin Smith (Winter 2015)

200 years ago, Kinahan’s was the favorite tipple of the Lord Lieutenant of Ireland. The small batch single malt has blackcurrant jellies, cinnamon sticks, dry oak spices, and baked raisins on the nose. An unctuous, succulent palate follows, with rich baked goods, roasted fruits, baked orange, cherry cola, black pepper, and chili flakes. Rounded, weighty, sweet, and rolling, this just laps up the water. Dark, oily finish with bitter chocolate. A single malt you can really get behind.

Reviewed by: Jonny McCormick (Winter 2015)

Smells like bourbon—corn, a bit of cinnamon, oak—but there’s something else: a touch of doughy sweetness, a note of straight wood, a twist. Light and pleasant, with enough heat to keep it respectable (and likely alive in a cocktail); all the usual suspects are here, but without the heavier oak character. Afternoon bourbon.

Reviewed by: Lew Bryson (Winter 2015)

The port finish is very evident but not overpowering. A fruit basket on the palate, with caramel apple, currants (red and black), bramble, apricot, toasted coconut, vanilla wafer, and anise. Rich and velvety in texture, with a long, gently sweet finish.

Reviewed by: John Hansell (Winter 2015)

Blending two types of 100% rye with creamy corn whisky creates a complex dram that feels as good as it tastes. Sizzling peppers and nutty grains playfully torment fresh-cut cedar and dry oak, all on a comforting blanket of butterscotch. Street-roasted chestnuts and coffee beans bring depth. Pepper dominates, yet the mouth feels soft and sweet. Otherwise-muted fruity and floral notes blossom with a dash of water. (Canada only) C$29

Reviewed by: Davin de Kergommeaux (Winter 2015)

Let me introduce you to infinity blending. 88 casks were blended and married in 88 casks for 6 months, then blended with another 88 casks. Half is bottled, and half retained at Strathisla’s Royal Salute vault for the next batch. The process is as fascinating as the whisky. Caramel, toffee, green apple, Jaffa orange, and vanilla pod aromas. Dark sweetness, fresh orange accents: polished, juicy, and thirst quenching, though the brilliance lies in the amaranthine finish. (Global Travel Retail only)

Reviewed by: Jonny McCormick (Winter 2015)

Tomatin has released a limited edition (5,400) pack comprising two 350ml bottles, each containing a vatting of whisky distilled in 1973, 1977, 1988, 1991, 2002, and 2006. One was matured in bourbon barrels (see below); this one in sherry casks. Initially savory on the nose, then warm leather, sherry, and glacé cherries. Very smooth on the palate with soft spices, which increase in intensity. Black treacle and Seville oranges. Peppery treacle and old oak in the finish. £100

Reviewed by: Gavin Smith (Winter 2015)

The strength is immediately apparent, though the nose has a curious mix of potato chips, tarragon, salt, and fizzy sherbet. The palate is more fruity, quite syrupy and sugary, with a lift of honeycomb and spicy ginger. It develops spiced orange notes, lime, soft summer fruits, vanilla, and Milka chocolate, encased in a thick, dense mouthfeel with nutmeg, dried peel, and powdered chocolate. A rumbustious dram at cask strength, but when tamed, it coaxes out ginger-sprinkled papaya and mango. (96 bottles) £89

Reviewed by: Jonny McCormick (Winter 2015)

Identifiably Caol Ila, with that light juniper note, lime, and very calm smoke. This sense of control continues as it opens very slowly into vanilla/cream with a little hint of salt, then fresh lychee. It is hot, so do water as this introduces a massively salty retro-nasal effect under which is this sweetly gentle mid-palate. Lovely balance.

Reviewed by: Dave Broom (Winter 2015)

Distilled in 1996 and bottled in June 2015 after maturing in sherry casks, this Cooper’s Choice expression of Ben Nevis yields an initially savory character, with ripe figs, treacle, and a hint of tar. Quite chewy in the mouth, with spicy toffee and cherries, which develop into more citric fruit over time. The finish is lengthy and warming, with a hint of oak and black coffee.

Reviewed by: Gavin Smith (Winter 2015)

This expression was released to celebrate the Scottish feature film “Fairy Flag,” and after maturing for 8 years in bourbon barrels, the whisky then spent 7 years aging in oloroso sherry casks. Initially meaty with rich sherry, raisins, and cocoa powder, then increasing vanilla notes, plus warm leather and wood polish. Sweet and very spicy on the palate, with caramel, chili, and cinnamon. The finish is medium in length, with peppery plain chocolate. £65

Reviewed by: Gavin Smith (Winter 2015)

Balblair has released two Travel Retail-exclusive variants of its 2004 vintage, matured in bourbon barrels and sherry casks respectively. The Sherry Matured version was aged in American and Spanish oak sherry butts. It is only available in Asia. Oriental spices, soft leather, and damsons on the nose. Milk chocolate-coated Turkish delight in time. The palate features lively spices, cooking apples, vanilla, medium-sweet sherry, and hazelnuts. Spices persist in the finish, with honey and raisins.

Reviewed by: Gavin Smith (Winter 2015)

The blended malt in the series is drawn from select aged Highland single malt whiskies chosen by Stewart Laing. A luxuriant nose of rich, runny caramels, deliciously malty, and balanced with notes of dried apple, mixed peel, and pecan shells layered over warm spice. Smooth, with a light to medium body showing toffee apple, raisin, and caramel, tasting fatter with time and yielding pineapple notes. A finish of soft, sucked toffees and tingly spices. A top-class, well-executed drink.

Reviewed by: Jonny McCormick (Winter 2015)

After eight no-age-statement releases of Edradour’s heavily-peated Ballechin, the brand finally comes of age as a core product. It is bottled at 10 years of age after maturing in a combination of bourbon barrels and oloroso sherry casks. Earthy peat and fragrant spices on the nose, old leather, and faint toffee. The palate initially offers very fruity peat, then newer leather, aniseed, and plain chocolate, with lingering fruity peatiness. More plain chocolate and ginger in the smoky, medium-length finish.

Reviewed by: Gavin Smith (Winter 2015)