A stunningly lovely nose: all sweet, rounded, and layered with exotic tropical fruits, scented woods, wax, and perfume. Water makes it oilier and more waxy in nature. Sadly though, the oak has taken charge on the palate, making it more grippy and nutty. Worth a long sniff though! £228

Reviewed by: Dave Broom (Winter 2015)

Hunter Laing blended this grand Highland whisky: an 85% malt-driven recipe of more mature stock. I liked its aromas of dripping caramels, dry peats, soft hay, and faint pepper balancing the resilient smoky character. There’s the juiciness of mandarin oranges, too. The blend is smooth and well-textured, beginning with sugared orange, malt, vanilla, and toasted spices which glide into clove and black pepper. The drying finish has spicy pepper, ground ginger, and lasting citrus.

Reviewed by: Jonny McCormick (Winter 2015)

Amrut ingeniously flavored an oloroso cask with wine and orange peel for 3 years before finishing this highly innovative whisky in it. A warmth and richness exudes, the citrus intensity of peel and orange oils develops the longer you resist temptation. Dried fruits, apricot, heather, ripe mango, triple sec, with a slight mustiness. Syrupy, soft orange pulp with zested limes makes it quite nippy. Finish of gum and wood notes after a spicy start. Whatever you do, drink it neat. (Europe, Canada, and Asia; 900 bottles) £75

Reviewed by: Jonny McCormick (Winter 2015)

One year older than last year’s 20 year old release, (which I felt was on the precipice of being over-oaked) and the extra year is evident. On the nose, the whiskey is nicely balanced. The palate tells a different story, with soft vanilla, honey, caramel, dried fruit, and cinnamon segueing into dominant leather, tobacco, and resinous oak on a long, dry finish. I fear bottling this whiskey annually, one year older, is going in the wrong direction.

Reviewed by: John Hansell (Winter 2015)

MGP bourbon aged to 4 years. Sweet and brittle nose, hot and a bit spicy, but thin. More spice and body on the tongue than the Old Hickory Blended, and a more balanced finish, but still a relatively light whiskey. Beautiful bottle, classic label; I wish there was more whiskey here. Sourced whiskey.

Reviewed by: Lew Bryson (Winter 2015)

This blend is generously half malt and half grain, unusually selecting 16-18 year old malts. The result has a nose of rich honey and florals, resplendent in a citrus intensity: squeezed orange skin with a background note of dry crackers. The palate is orange and malty, with cola, faint spices, and a little waxiness, but the core feels a little hollow. A good length finish where the pleasant buzz has a slight peatiness rubbed in. A decent stand-up dram.

Reviewed by: Jonny McCormick (Winter 2015)

Once again, some assertive distillery character to the fore which, in BenRiach’s case, means plenty of ripe sweet fruits, cooked apples, a jag of citrus, and a background malty note. There’s a pleasant, slightly oxidative, wine-like note with water. The sweetness dominates the palate, with the nuttiness moving to hot breakfast cereal and, in typical BenRiach fashion, a sweet spiced finish. Lovely, but not overly different from official bottlings.

Reviewed by: Dave Broom (Winter 2015)

The recent official release of Aultmore means that malt lovers are finally aware of the distillery’s intense grassy/perfumed character, and it is these characters which are prominent here, alongside a very light sherried note in the background. There appears to be real complexity on the nose for such a young example, but water shows this to be the influence of the octave cask, which unravels slightly when water is added. Have it neat, and enjoy it a lot. £54

Reviewed by: Dave Broom (Winter 2015)

A light, oily nose, a little nutty, baked apple, cinnamon, nutmeg, and malt biscuits. There are seductive dark spices and cooked fruit, almost savory, like lifting the lid on a tagine. A thinner mouthfeel showing some lime zest before a warm, enveloping glow of malt sweetness, gentle spice, toffee, raisin, and char emerges. Savory, peppery finish. Like nightfall, it gets darker the longer you contemplate it. With water, sweeter with more candied citrus as honeys materialize.

Reviewed by: Jonny McCormick (Winter 2015)

A mild nose with hints of caramel and dry grasses just vaguely suggests the flavors that wait in the glass. The sweetness of navel oranges and slow-developing peppery notes lead into the classic Canadian combination of caramel, cloves, ginger, and white pepper. Earthy vegetal tones, almost like riverweeds, and a strong but pleasant bitterness are glazed with creamy Mackintosh caramel. Dusty grain and pepper fade quickly in a shortish finish.

Reviewed by: Davin de Kergommeaux (Winter 2015)

Cometh the night. Shadows veil a whisky hewn from the cold lands in the north. A whisky of black cherry, crème de prune, rancio, balsamic, and salt, for it has known a mythical chimera cask; half Pedro Ximénez, half oloroso wood. The magical, syrupy texture foretells of passion fruit, fig, cherry, and raisins, but prophesizes that cask char will dominate the swallow. Dark forces swamp the quest for grain, though there is taste, hope, and nourishment for the journey ahead. £77

Reviewed by: Jonny McCormick (Winter 2015)

A new NAS expression from Scapa on Orkney, matured entirely in first-fill American oak casks. An initial hint of lime cordial, then musty peaches, almonds, cinnamon, and table salt. More peaches on the palate, with tinned pear and a little honey. Tingling spices in the drying finish, which soon becomes quite bitter – detracting from the overall balance.

Reviewed by: Gavin Smith (Winter 2015)

A blend of two MGP bourbons, 11% 2 year old, 89% 4 year old. Simple sweet corn nose, with some cinnamon and hard candies; hot for 40%. Underwhelming for a whiskey named for President Jackson; warm and sweet, though with some oak-based bitterness at the fringes. Stays sweet through the finish. Not flawed, but not well thought-out either. Might be the blandest MGP juice I’ve ever had. Sourced whiskey.

Reviewed by: Lew Bryson (Winter 2015)

Like being stuck inside the Dailuaine dark grains plant: all Marmite (yeast extract spread), deglazed roasting pan, and a cereal note. In other words, the distillery character is the major contributor. Some light nuttiness, but overall this is Dailuaine in funky guise. Becomes more, errr…agricultural with water. Robust and peppery on the tongue. A nice example, albeit without massive complexity.

Reviewed by: Dave Broom (Winter 2015)

Quite dark for 4 year old whiskey. Nose is fierce, unrestrained by the glass, and full of caramel, baking spices, and dusty corn. It’s hot and oaky, but dominated by a broad cornmeal placidity that keeps the flaming oak well in check. Water brings out mint, but brings a cloying edge to the corn; it’s better hot and rocking. A huge evaporative loss made for a tiny yield, but even so, the price just seems crazy.

Reviewed by: Lew Bryson (Winter 2015)

Papier mâché, adhesives, lemongrass, green cardamom, peanut, pear, and other aromatic, fruity characteristics create a puzzling aroma profile. On sipping, there is fruity baked apple, sherbet, and glowing light citrus notes of orange, grapefruit, and lime, with a medium weight structure. The flavors tip toward a slight sour fruit note, but as this flattens out, creaminess rules. The finish suffers a short, quick death, leaving mild, sour fruit. Water brings crystallized lemon on the nose and sweeter, light fruits. £63

Reviewed by: Jonny McCormick (Winter 2015)

A version of the classic Canadian Hunter from Sazerac, this is a very enjoyable whisky for sipping on ice or with a simple mixer. A dry nose is a bit closed showing soft spirit, caramel, and hints of maple. The sweet, hot, and slightly pulling palate has a grapefruit juice sharpness that keeps it fresh. Maple syrup sweetens a hot, longish finish that has the feel of black licorice. Simple, fun whisky.

Reviewed by: Davin de Kergommeaux (Winter 2015)

Palmetto distillery has been making ‘moonshine’ products so far, and now they have some spirit aged in new French oak. Aromas of sweet pastry dough, new rubber, horehound, and bitter orange make for an intriguing nose. The mouth is fiery hot, thin in body, and tends to stay that way through to the end. The horehound blends with rye bitterness to make this a bit medicinal. Hot for sipping, but should make a very good Old Fashioned.

Reviewed by: Lew Bryson (Winter 2015)