High rye is evident, with rounded baking spices up front, leather, muted caramel, vanilla, and a hint of tobacco. This ABV beast coasts with the warmth and richness of crème brûlée, toffee, cinnamon rock candy, fruit, and nutmeg. Oh wait, there’s more. Smoke kicks in toward the end with marshmallow undertones and more cinnamon, finishing strong with lasting spice. This is a cask strength sipper or a lovely bourbon on the rocks.

Reviewed by: Fred Minnick (Fall 2016)

This high-end whiskey exhibits restrained oak, elegance, and delicateness, with wonderful poached pear, cereal, crème caramel, floral, and lemon chiffon cake aromas that yield to a bright beam of tart, mouthwatering citrus—clementine, lemon, and yuzu—tingling with allspice. Bright, light, and lively, but not lacking in complexity, finishing with marshmallow, toasted almond, and marzipan. Very pretty! American single grain whiskey aged in Japanese Mizunara oak casks.

Reviewed by: Jeffery Lindenmuth (Fall 2016)

Toffee and maple syrup, cigars aged in cedar, along with polished leather. Resinous grip on the finish balanced by dark, caramelized sugars. Tastes older than its true age. 375ml

Reviewed by: John Hansell (Fall 2016)

Roasted spices, more peat than smoke, coastal breezes, lemon creaminess, bacon-flavored chips, and carbolic soap. Disarmingly, it starts with lemon, apple, and honey before, brilliantly, the pepper and chili heat slams into you like an Acme grand piano falling from the sky. Bitter chocolate notes, velvety cocoa, and dry orange peel, with morning-after cigar smoke, settling ash, and roasted meat juices. Seriously impressive delivery of flavor from Oliver Chilton, who has concocted a versatile dram at a terrific value. £35

Reviewed by: Jonny McCormick (Fall 2016)

Tomatin released this 28 year old expression under its Cù Bòcan label. This cask strength variant was matured in refill hogsheads and refill sherry butts that previously contained heavily-peated Islay single malt. The nose is sweet and fruity, with apples and pears, background vanilla, and sweet, light smoke. The palate is voluptuous and sherry-sweet, with chili peppers and subtle, earthy peat smoke. The finish is slowly drying, with persistent spice, nuts, and smoke. (2,200 bottles) £200

Reviewed by: Gavin Smith (Fall 2016)

Lush caramel, red apples, sanded oak, and olive oil first pressings with herbal overtones, this ancient grain has managed to retain its distinctive character. The palate is initially mouth-drawing with an oily structure, the flavors are a pleasing tangle of caramelized apple, toffee, and sultana, with a noticeably long finish. Banish any notion you might have of adding water right now. It’s welcoming to have a great aged grain unafraid to show its true colors. (248 bottles)

Reviewed by: Jonny McCormick (Fall 2016)

The golden sweetness of the wine cask is apparent, with light floral notes, baked almonds, warm flapjacks, and golden syrup. Initially, it lands light as a feather, introducing melon and green apple, becoming textured with cinnamon spices and nutmeg, and swirling with caramelized sugar sweetness. Complex, with fruit sourness and gooseberry notes adding depth to the flavor progression, leading to a dry and pure finish. Water adds sugariness: it’s preferable in its full-strength fighting Irish guise. (K&L Wines only, 380 bottles)

Reviewed by: Jonny McCormick (Fall 2016)

The 2016 Fèis Ìle limited edition of Jura was triple finished in sherry casks, namely palomino fino, amoroso oloroso, and apostoles oloroso, and is non-chill filtered. The nose is soft and warming, with notes of candy, vanilla, and almonds against a sweet sherry background. The palate is rich and rounded with a significant sherry influence—dried fruits, notably raisins and prunes, new leather, and aniseed. Finally, slightly mouth-drying with prickly spices and more raisins. (2016 Jura Tastival whisky festival exclusive) £85

Reviewed by: Gavin Smith (Fall 2016)

As time goes by, Still Waters is developing a recognizable house style. Acetone, fruit esters, and floral notes on the nose, with lemon biscuits and a hint of graham crackers. Hot, sweet, and lively on the palate, with blistering spices soon cooled to sweet dark licorice. Hints of Cheerios and roasted grain are Still Waters’ signatures, as this all-rye whisky shows. Clean dry grass, pears, and sweet barley sugar on a medium finish.

Reviewed by: Davin de Kergommeaux (Fall 2016)

This is a batch of 100 barrels of MGP light whiskey, an American whiskey using higher distillation proofs and used cooperage. It reminds me of 1980s Crown Royal, with floral vibrancy, honey, and a slight hint of chocolate, followed by licorice, allspice, and vanilla. Its spice hits early and often with balanced black licorice. Blackberry, blueberry, and ginger come down the final stretch for a nice medium-length finish. Sourced whiskey. (Distillery only)

Reviewed by: Fred Minnick (Fall 2016)

Tarlogan is the third and most recent release in Glenmorangie’s Legends Collection. Some of the component whisky had been matured in virgin oak casks, while the remainder was aged in bourbon barrels. A hint of freshly-dug soil on the very early nose, then toffee apples, malt, and vanilla kick in. The smooth palate focuses on coconut and more vanilla, with kumquat and lime. Almonds and vanilla in the mildly spicy finish. (Travel Retail exclusive)

Reviewed by: Gavin Smith (Fall 2016)

Here they take a triple distilled blend of pot still, malt, and grain whiskey matured in bourbon and oloroso sherry and finish it in golden rum casks (a favorite finishing vessel at Wm. Grant). A soft, relaxing sweetness emits from the glass, showing barley sugars, lemon bonbon, vanilla, and freshly-planed oak. The oloroso has been used sparingly, but rounds off the lemon, light fudge, and hazelnut flavors. There’s a spicy last stand that burns brightly. A terrific composition.

Reviewed by: Jonny McCormick (Fall 2016)

Dried peat smoke, a papery column of cigar ash, sizzling bacon fat, baked earth, and a shower of sea spray, coupled with hints of fresh peach and ripe fruits. The palate has a light, oily consistency ingrained with smokiness throughout, tasting of vanilla toffee, pick ‘n’ mix foam bananas, tangy citrus, and sweet tropical fruits, the whole arrangement given a peppery lift before succumbing to a late nuttiness. It’s not named after the Gaelic for smoky for nothing, you know.

Reviewed by: Jonny McCormick (Fall 2016)

The style and class of the youngest was inspired by the classic elegance of Paris in the 1920s. Comprising Kininvie and Girvan married in tuns of Portuguese oak, this is pure, creamy goodness bathing in lemon meringue pie, vanilla tablet, and fresh oak shavings. A buttery-soft texture, the back of the palate kicks off with honey explosions, nougat, and toffee, backed with a distinct oakiness to remind you that it’s got much more to offer than just vanilla playfulness. £50 Travel Retail exclusive

Reviewed by: Jonny McCormick (Fall 2016)

A dense, suffocating fog of peat smoke, sea salt, dry seaweed on the high tide, and lemon-scented candles. Remember to come up for air once in a while. A supple, silky texture of lemon mousse, baked apple, vanilla, cinnamon, ginger, and a massive rush of pepper. Hold this in your mouth for as long as possible; the flavor delivery is impressively long and constantly evolving. Hot, drying finish, and, frankly, a relief from the peppery assault on the palate. £47

Reviewed by: Jonny McCormick (Fall 2016)

Cinnamon-roasted pecan nuts, cedar sticks, maple cookies, and cracked black pepper make for a parched, dry nose with alluring touches of sweetness and spice. Smucker’s Magic Shell chocolate, warm fruity notes, maltiness, and pepper on the tongue. It’s so succulent, with long spices and cocoa notes concluding a sophisticated experience. Quick, go now, before the stores close.

Reviewed by: Jonny McCormick (Fall 2016)

With NAS, 12, and 18 year old versions long-established as Canadian favorites, Gibson’s master blender, Brian Kinsman (of Glenfiddich), turned his hand to an 8 year old specifically intended to be mixed with Coke. Why? That’s how 40% of Canadians prefer their whisky. Rich in dark rum notes, kola nuts, vanilla pods, and sweet rye, it bursts with ripe black fruits and sizzling hot spices. Sip slowly to uncover black licorice, a touch of tannin, and the classic Canadian hot, bitter pith finish. C$29

Reviewed by: Davin de Kergommeaux (Fall 2016)

If you like sherried malts, you’ll love this! Bottled at a respectable strength too. Red apple, cherry skins, strawberry, raspberry, Eccles cake, malt loaf, and warming spices; there’s a lot to get your nose into here. A finely structured dram, with soft leather, rhubarb, Bramley apple, cherryade, fresh Victoria plum, pepper, and muted ginger deliver sustained flavors. A long, spicy, and peeled fruit finish. Given the distillery closures in 1983, there could be some interesting components in here. (464 bottles)

Reviewed by: Jonny McCormick (Fall 2016)