After the 68’s quiet nature, we reach Balvenie in fully mature, robust character—well, as robust as Balvenie ever gets. That means more cask-derived notes of vanilla ice, butterscotch, crème brûlée, and a jag of citrus bringing you to your senses. There’s squidgy caramel toffee and the honey is now fixed in the comb adding that distinct waxiness of old, gently matured whisky. The biggest and sweetest of the series. Excellent.

Reviewed by: Dave Broom (Spring 2016)

This new peated expression exhibits the billowing, rich smoke of burning fruitwoods, warm banana-and-honey muffins, and caramelized brown sugar granules seared onto puff pastry. Tasting this evokes spiced apple, cinnamon, and orange peel, with more peat coming through mid-palate, mingled with Brazil nut, menthol, eucalyptus, clove, and peppermint. A warming glow trickles slowly down, leaving hot smoke and menthol behind. With whisky of this quality, master distiller Michael John will only gain further followers of his work. £40

Reviewed by: Jonny McCormick (Spring 2016)

This NAS Glenmorangie contains whisky aged in bourbon casks and some that was ‘extra-matured’ in Spanish oloroso sherry casks, as per Glenmoragie Lasanta. The result is a variant with more of a winter fireside vibe than found in Original. The nose boasts dates, plain chocolate, caramel, and Jaffa oranges. Rich and fruity in the mouth, with more oranges, plus sultanas, roasted chestnuts, cinnamon, and ginger. The finish is medium in length, fruity, gingery, and ultimately slightly bitter. £40

Reviewed by: Gavin Smith (Spring 2016)

“Vatted” from five 4 to 15 year old straight ryes from Canada, Kentucky, Pennsylvania, and Indiana, in an old-timey bottle. Classic spice-candy-bitter nose leaps out of the glass with 100 proof heat; friendly. Easily drinkable at this proof, well-integrated rye oil and grain sweetness, some cinnamon and dried apple, and the barrel rolls in on the finish. A neatly-wrapped package, and not crazy on the price. Sourced whiskey.

Reviewed by: Lew Bryson (Spring 2016)

Clear and unaged in a tall, thin, grappa-like 375 ml bottle; “Afterburner” is a bit intimidating as a name. “Distilled from grain and fermented with hops.” Nose of new make and hops, with aromas of rhubarb and fresh blood. Herbal and refreshing on the palate, bitter with the hops, a certain resiny stickiness to it. Much more than just new make; almost tonic-like. Nicely done!

Reviewed by: Lew Bryson (Spring 2016)

This dark, ruby colored dram rouses the senses with its nose of poached pears, raspberry coulis, cherry blossom, marshmallow, menthol, and chocolate-dipped cherry. It has a rich, throbbing fruitiness in an oily, slick texture backed by cola cubes, Tunes lozenges, and cherryade. It peters out, leaving the palate numbed with faded fruit juiciness. Distilled back in 1991 and matured in refill bourbon cask #8585, this is special occasion stuff. (134 bottles) £134

Reviewed by: Jonny McCormick (Spring 2016)

If you like warm chocolate ganache sprinkled with cocoa beans, dark waffle cones, praline, and brisket bark, then this is for you. A brief flicker of chocolate, smoke, cherry, peppery spices, and chili flakes move aside for a smooth medley of dark fruit juiciness and sweetened char notes. The strident call of chocolate on nosing goes unreciprocated on the palate. A long, satisfying, deep finish of pounding spices. A worthy successor to the first batch. (417 bottles) £123

Reviewed by: Jonny McCormick (Spring 2016)

The first of four ‘chapters’ under the Renaissance banner, all of which will consist of spirit made since Glen Garioch reopened in 1997. This 15 year old release has been matured in sherry and bourbon casks, and 12,000 bottles are available. Ginger features on the early, perfumed nose, with soft toffee, oranges, and dates. Milk chocolate on the creamy palate, where the ginger theme continues, along with cinnamon and caramel. The finish offers rich chocolate and orange, which finally fades. £75

Reviewed by: Gavin Smith (Spring 2016)

The aim with Benromach was always to rediscover an older Speyside style, and this shows how well owner Gordon & MacPhail has succeeded. There’s a profound sherried introduction, just a little malt, then it is all fruitcakes and light smoke. The palate is properly old-style and oily, with some pleasing zingy orange peel toward the back of the palate. Chewy and medium-bodied with good layering.

Reviewed by: Dave Broom (Spring 2016)

Rye flour, powerful rye spices—hot, sweet, and flavorful—bathed in flaxseed oil. Fragrant hints of breakfast tea blend with ripe dark fruit, peaches, and rich lilac perfume. Sweet and sour, and quite peppery, with a long finish. Made with nothing but rye grain, yet there is a certain slippery quality more commonly found in corn whisky. This is Still Waters distillery at its best.

Reviewed by: Davin de Kergommeaux (Spring 2016)

Intended to recreate the spirit of James and John Chivas, this blend uses high proportions of Longmorn and Strathisla malts. The nose has green apples, peaches in syrup, blended honey, and oat flapjacks. A soft and light opener of orange sherbet, melon, and dried apple. Dilution yields a delicious creamy texture with more assertive citrus flavors and bitter peel showing by the end. A distinctive character from the regular 12 year old, but this should be regarded as an equal. £40

Reviewed by: Jonny McCormick (Spring 2016)

Imagine your nose hovering inches above well-dried peat, then throw in salted nuts, brittle toffee, and an intensification of vanilla pods. This feels more rounded and balanced than earlier bottlings and is the better for it. Warm, sweet caramel, juicy orange, and lime zest are shot through with peat, the rising smoke driving you back while pepper and ginger give close support. The most improved of the Wemyss three, but a bit more heft in the composition wouldn’t go amiss. £37

Reviewed by: Jonny McCormick (Spring 2016)

Certified organic, “aged under four years.” Oak is forward on the nose—young and fresh-sawn—with sweet spicy hard candies: cinnamon and teaberry. Juicy in the mouth: sweet, springing with that spice-fruit bounce off an oak board. Rye oil hides in the back, then slides forward with the oak to take over the finish. Dynamic. I haven't been a big Koval fan, but we're definitely on the right path here.

Reviewed by: Lew Bryson (Spring 2016)

Spicy, buttery nose (“aged six months with oak staves”) with some oak plank notes. Hey, that's pretty tasty! Rye character is spicy, forward, and flows surely right into the nicely warm finish. Michigan-grown rye done in a pot still in downtown Detroit, about a mile and a half from the Hiram Walker plant. Good young rye; one to watch.

Reviewed by: Lew Bryson (Spring 2016)

From the folks at Willett distillery, Noah’s Mill has less than 20 barrels in a batch and will include 15 year old barrels in the dump. The deep amber color prepares the nose for what promises to be an exciting ride. Aromas of ginger, plums, cinnamon, fresh-baked cornbread, and fresh-squeezed cherries. The warm palate packs caramel, nutmeg, and vanilla with lovely cinnamon on the finish. Sourced whiskey.

Reviewed by: Fred Minnick (Spring 2016)

Distilled in 1989, this edition of Dalwhinnie is the fifth to appear in this annual line-up, and was aged in refill American oak hogsheads. 5,196 bottles are available. Pine, vanilla, and honey on the nose. Sweet on the viscous palate, with unripe apples, pineapple, cinnamon, and honey. The finish is medium in length, slightly savory, with dark chocolate and a hint of sweet oak.

Reviewed by: Gavin Smith (Spring 2016)

A 70/20/10% mashbill (corn/wheat/malt), aged 32 months. A sweet corn, citrus-tipped nose, not as hot as expected. Hot on the tongue, though, and spreads like fire. Dynamic balance of sweet corn and spicy candy with crimping oak spice and alcohol heat. Finish is like fireworks: a rush to an explosion of sweet, oaky heat in the back of the mouth, with a slow spark rain that sparkles on the tongue. Exciting.

Reviewed by: Lew Bryson (Spring 2016)

Drinkers with a refined palate will enjoy the breadth and complexity of this whisky, the session drinker, its velvety smoothness. Barrel notes, from toasted vanilla to caramelized sugar and spicy cloves, give way to pickle-sour rye and bitter citrus pith. Searing peppers and ginger keep it exciting as dark fruits and black cherries fade to lime pith and peel. A long, glowing finish. (Australia only) $43 AUD

Reviewed by: Davin de Kergommeaux (Spring 2016)