Caldera Distilling of River John, Nova Scotia sits across Northumberland Strait from Green Gables, Prince Edward Island. Its namesake whisky is made in a tiny alembic still from grain grown right on the distillery property, then blended with rye whisky from Alberta. Fruity, with oak caramels, burnt firewood, herbal tones, and glowing peppery spices. Mild vanilla, citrus pith, buttery fudge, and a long warming glow in the chest. (Canada only) C$34

Reviewed by: Davin de Kergommeaux (Summer 2016)

A non-chill filtered bottling matured in a mixture of bourbon and red wine casks. The nose offers a big early orange hit, vanilla, and red wine notes. Smooth on the palate; more orange, black pepper, and spicy red wine.  The finish is relatively long and spicy, with bitter chocolate orange. (Travel Retail exclusive)

Reviewed by: Gavin Smith (Summer 2016)

An immediate and perhaps surprising smokiness which brings to mind cask-aged mezcal (tepeztate to be precise), and it is this green, celery-accented element playing off some oily, nutty, and farmyard notes that gives balance and intrigue. Water reveals its youth, but there’s enough cask action to add some weight to the palate, where the natural sweet spirit shows itself. Keenly priced. Worth a look next time you are flying. (Travel Retail exclusive) £68

Reviewed by: Dave Broom (Summer 2016)

A marvelous red British telephone box adorns the label. A nose of pulped lemon and lime, pineapple, hard candy, and Bramley applesauce certainly makes this a fruit-led proposition. It caresses the tongue with soft, boiled apples and lemon cake flavors, marking a crescendo in the perception of its strength; peaking with tropical fruits and touches of acidity pinching in from the periphery. Spicy heat, icing sugars, fig paste, and hints of bitterness round off the finish. (270 bottles, The Whisky Exchange only) £60

Reviewed by: Jonny McCormick (Summer 2016)

A new, and welcome, permanent member of the core Kilchoman range, this comes from a mix of sherry finished and sherry matured whisky. The nose kicks off with a lovely cigar ash note—a cigar club toward the end of the evening—and while there are some dried fruits from the sherry, Kilchoman’s gentle, light character gives energy and lemony lift—shellfish, grass, and herbs. Lovely balance. Rounded, softly fruity, and highly approachable.

Reviewed by: Dave Broom (Summer 2016)

A mashbill of 60/20/10/10 corn/wheat/rye/malt, aged 3 years in full-size barrels. Nose is sweet, hot corn, but with an initial puff of sulfur; where’s that from? Interesting splash in the mouth, with smooth wheat character knocking back the rye spice. Fairly hot, with some clove/cinnamon spice amping up as it winds down to the warm finish. Very active whiskey.

Reviewed by: Lew Bryson (Summer 2016)

100% malt whiskey, aged “to taste” in white oak vats (1,000-2,000 gallons!), on toasted cubes of hickory, maple, mulberry, red oak, and grape wood. Pleasantly fruity nose with a firm oak backboard. Malt is dominant on the tongue, a bit shallow, but the woods contribute a bubbling complexity. Unfortunately, things don’t really come together in the finish, but the experiment’s not a loss, given the interesting effects of the multiple woods. Worth a taste.

Reviewed by: Lew Bryson (Summer 2016)

Peat-smoked American malt whiskey. Nose isn’t so much peaty-smoky as it is sweet and husky; like cocoa bean mulch that’s been rained on a few times. The smoke’s there on the tongue, though, beautifully restrained, light and sweet. For small-barrel whiskey, this is surprisingly subtle, and the dance of the smoke is enticing. The oak’s a bit sharp though, and clamps on the finish; points off there. Promising.

Reviewed by: Lew Bryson (Summer 2016)

Creamy vanilla, fresh-cut grass, gentle herbal notes, Murray mints, and the warm newsprint wrappers of fish and chips on the coast (in a lovely, comforting way). The cereals provide a sweet biscuit note, butterscotch candy, gingersnaps, and a nip of aniseed. The outturn of cask #10804, its taste develops with dried orange peel, cookie dough, and vanilla. Quite scrumptious! Fading slowly, it leaves behind gentle spices and syrup-drizzled popcorn. (198 bottles) £86

Reviewed by: Jonny McCormick (Summer 2016)

Drawn from a single refill barrel, the nose is like a day in the life of a honeybee: streams of pollen, rich nectar, heady scents of flying over bright summer flowers and summer picnics of white peaches and lemonade before returning to the hive to the sweet, sticky honey. It’s quite a buzz! There’s an acidic palate of lemon juice, lime, honey, and lemon pith bordering on bitterness. The finish is incredibly dry, like someone just invented lemon-scented sandpaper. (168 bottles) £85

Reviewed by: Jonny McCormick (Summer 2016)

The Nant estate is self-sufficient for about a third of the barley it needs to make its Tasmanian Highland malt whisky. Nosing reveals a lemon tree, light summer fruits of melon, lychee, and grape, floral honey, barley, sliced almond, fragrant vanilla, and a powdering of spices. Well-structured and full bodied, there is blossom honey, baked lemon, Murray mints, fresh water mint, green fruits, and sweet vanilla. It slips down beautifully, coating the mouth, leaving light spice and dark sugar. A$165

Reviewed by: Jonny McCormick (Summer 2016)

From the most westerly grain distillery in Scotland comes this wee charmer, offering coconut fondant, galia melon, fresh cream, and a pleasing, fragrant foliage note (walking through dense reed beds in early summer). A big, juicy dram with citrus, tropical fruits, and dabs of white pepper heat. The creaminess builds as dilution occurs, then it reaches a natural plateau and hits cruise. An intensely tangy and long finish of dried fruits. (232 bottles) £81

Reviewed by: Jonny McCormick (Summer 2016)

This 10 year old peated expression from Tobermory distillery on Mull was matured in a single refill hogshead and bottled in January 2016. Medicine chests, sweet smoke, ginger, and apple on the nose, with damp earth. The palate provides a big hit of peaty spice, seaweed, black pepper, ginger, and dark berries. Becoming slightly bitter in the drying, ashy, medium-length finish. (349 bottles) £48

Reviewed by: Gavin Smith (Summer 2016)

The first release from Wolfburn distillery is 3 years old. Matured in a mix of Spanish and American oak quarter casks previously used by an Islay distillery. The nose is soft and belies its youth, offering vanilla, lemon, ginger, and light smoke. The early palate is grassy. Sweeter fruit notes soon develop with more vanilla and ginger, plus white pepper. The finish is quite long and slightly smoky. Much to look forward to as this ages!

Reviewed by: Gavin Smith (Summer 2016)

“Spirits distilled from grain and sugar” on the label, and the word “whiskey” is nowhere to be seen, but we’ve stretched the definition before; and this stuff tasted okay unaged. Smells like oak candy wrapped in fresh leaves. A bit hot, but like warm cereal on the tongue, and the oak fills in the back. Sippable, and likely to make a good Old-Fashioned as well.

Reviewed by: Lew Bryson (Summer 2016)

One in the trio of age-stated Singleton of Glen Ords, this 18 year old has a nose of sultanas, hazelnuts, sherry, vanilla, and a note of pine. Silky on the full palate, with vanilla, milk chocolate, sherry, and caramel. The lengthy finish is drying, with licorice and chili. RM481

Reviewed by: Gavin Smith (Summer 2016)

Fresh grains and sawn oak on the nose, with some green grass and stalks. Spicy, fresh flavors of corn and oak, along with a doughy softness that contrasts with the 48% ABV heat. There’s a somewhat bosky note of leaves and duff, a salty cracker component, and a medicinal hint; the almost herbal complexity I’ve come to expect from Coppersea. Interesting, tasty, well off the beaten bourbon path.

Reviewed by: Lew Bryson (Summer 2016)

Label says “Dunkel,” release says “Dunkelweizen,” two very different beers. Mostly strong sawn oak on the nose, with some clove (so maybe Dunkelweizen is closer). Springy, spicy, and a bit oily on the tongue; German gingerbread on the finish. (375 ml.)

Reviewed by: Lew Bryson (Summer 2016)