After 18 years maturing in traditional oak, this triple distilled whiskey undergoes a four-cask finish in bourbon, oloroso sherry, port, and madeira casks. Following a 6 month period of finishing, molasses, raisins, chocolate ganache, malt loaf, and solid oak notes have emerged after careful blending of the component whiskeys. Smooth, yet thick and mouth-drawing; black fruits, treacle, wrinkled vanilla pods, chocolate chip muffins, and sticky dates. There are less than 2,500 bottles of this attractive, resinous whiskey that slips away leaving sweetness, dark fruit, and cinnamon. €110

Reviewed by: Jonny McCormick (Fall 2016)

This limited edition 16 year old release is named after a collie dog that belonged to a distillery manager pictured in a 1905 photograph of Glenturret staff. Malt and milk chocolate, dried apricots, and subtle spice on the floral nose, with a hint of worn leather and, ultimately, ripe pears. Supple and rounded on the palate, with sweet spices, honey, black pepper, dark fruit, and coffee notes. Finally, bitter orange and plain chocolate in the medium-length finish. (1,740 bottles) £95

Reviewed by: Gavin Smith (Fall 2016)

A single oloroso cask bottling, so an interesting comparison with the Loch Gorm (see below). The cask has more of an influence here, with plummy fruits, fig rolls, and Medjool dates. The smoke is restrained and foggy, allowing some seashore breezes to come through. The palate reverses this, with the smoke rolling in first, then the soft dark and sweet fruits, treacle, and garam masala. Tannins are very soft. Kilchoman with heft. (637 bottles) £90

Reviewed by: Dave Broom (Fall 2016)

This expression was distilled during Arran’s second year of operation in September 1996 and bottled at 19 years of age. The single refill hogshead yielded 288 bottles. Sweet and malty on the slick nose, with honey, lively spices, and hints of pine. Ultimately, caramel and satsuma. Full on the palate, with juicy fruit, more malt and honey, and developing milk chocolate. Long and soft in the finish; lightly spiced, finally slightly citric, with a hint of brine and dry oak. £80

Reviewed by: Gavin Smith (Fall 2016)

It’s not bourbon, but the mashbill contains corn, rye, and malted barley sourced from western Australia. It has zippy vanilla, whole hazelnut, hints of rye spiciness, overlaid with taffy candy and fresh fruit. Syrupy sweetness drenches the taste buds, peeling back honeyed layers to reveal vanilla, melon, ripe banana, citrus, and tropical green fruits, diluting to delicious coconut creaminess. A moreish small batch whiskey with a finish of custard cream biscuits that sticks it to those boys in Tennessee. A$130

Reviewed by: Jonny McCormick (Fall 2016)

A combination of 7 year old year rye finished in port barrels and 11 year old wheated and rye bourbons. It presents exceptionally fruity aromas, with prominent plum and floral hints, fresh-cut grass, toasted pecan, burnt butter, brown sugar, and a touch of chocolate. On the palate there are warm cinnamon apples, fried donut with caramel icing, and a hint of dry popcorn. The medium finish offers lovely toffee. Sourced whiskey.

Reviewed by: Fred Minnick (Fall 2016)

5 years is when bourbon really starts developing complexity, and you find the beginnings of greatness here, with saltwater taffy, vanilla custard, citrus, corn pudding, and a healthy dose of cinnamon. Its proof offers satisfying warmth that quickly turns to spice. Medium finish gracefully gives a hint of warm vanilla icing. In an age of barrel strength bourbons, this is a good one, but lacks complexity for higher praise. Sourced whiskey.

Reviewed by: Fred Minnick (Fall 2016)

This torchbearer for the Compass Box Scotch Whisky Transparency campaign is looking for your support. A fruit medley of lemon, lime, gooseberry cream, and soft pineapple chunks. Ripe apple and pear from the orchard are given a fresh, spicy lift and integrate with the vanilla and sweet toffee notes. It makes a clean exit with lengthy spices and juiciness, never becoming bitter. One thing is clear, it’s a finely structured dram worthy of your vote. (5,922 bottles)

Reviewed by: Jonny McCormick (Fall 2016)

Following a 6 month period of finishing in the same four cask types as its older sibling (see above) we get a fruity nose of cherry lips, black currant juice, brambles, Cox’s orange pippin, taffy candy, and the citrus acidity of oils squeezed from the peel. Oh, it’s sweet, syrupy, and spicy; a fruity cocktail of apple and strawberry. Diminishing spice and bright rustic apples usher in a rewarding finish. A complex and distinctive recipe, for sure. €70

Reviewed by: Jonny McCormick (Fall 2016)

Part of Signatory’s Un-Chillfiltered Collection, this was distilled on February 25, 2005 and bottled on November 25, 2015. Initially a little earthy on the nose, then more fragrant, with orange blossom, nutmeg, and a hint of polished oak. Oily and rounded on the palate, with supple sherry influences: prunes, dates, more orange, and tingling spices, plus toffee. The finish is medium to long, with a hint of smoke and lingering spicy Jaffa orange notes.

Reviewed by: Gavin Smith (Fall 2016)

Think of sitting on the front porch swing, legs up, a good song playing, and this smooth barrel strength rye. It’s an easy sipper, from the allspice and old-style licorice to the cadre of caramel and vanilla expressions that intertwine custard and German chocolate cake. You don’t expect sweetness, but it’s here, and lasting. If it has a weakness, it loses its intensity about mid-palate, but rebounds with a healthy medium-length finish.

Reviewed by: Fred Minnick (Fall 2016)

A growing number of Canadian craft distillers are making Scotch-style single malt whisky, and several, including Still Waters, do quite a good job of it. Round, leafy, cereal notes on the nose give rise to a granular fruitiness, delicate oak, caramels, and glowering peppers on the palate. It’s beautifully balanced, lush, and mouth-filling, and though delicious now, with a few more years it would be stellar. Lovely hot peppers, sweet grassiness, yellow fruit, and a long spicy finish.

Reviewed by: Davin de Kergommeaux (Fall 2016)

Diurachs are the inhabitants of the Isle of Jura, and this single malt named in their honor is initially matured in bourbon casks before 2 years of finishing in amoroso sherry casks. Floral and honeyed on the nose, with caramel, pine, and spicy dark chocolate. Sweet and oily on the palate, where the chocolate changes from plain to milk, with vanilla and delicate cloves. Darkening chocolate and drying oak in the finish.

Reviewed by: Gavin Smith (Fall 2016)

The quality is instantly discernable, even as the rye grain takes a back seat to layered aromas of cherry and dark currant, coupled with sweet notes of brown sugar and treacle underscored by fresh oak, toasted spices, and dark chocolate. Beyond its richness and depth, this beams bright and lively on the palate as grapefruit zest meets rye bread, followed by a finish of harmonized sweetness and spice. Aged 3 years in American oak; finished in French oak. (Distillery only)

Reviewed by: Jeffery Lindenmuth (Fall 2016)

There’s a marriage here, one of perfect harmony; fruit, floral, spice, sweet, and expressive toasted oak. Then the broad genres become specific: the fruit is cherries; the floral, a hint of lavender; the sweet, an array of toffee, caramel, and vanilla, until its spice complexity kicks in, showing allspice, white pepper, Spanish anise, and nutmeg. Its proof never shows, but the medium finish is just a touch short to make this truly special. (New Hampshire only)

Reviewed by: Fred Minnick (Fall 2016)

From the Rugen distillery in Interlaken, this was filled into American oak oloroso sherry butts and rolled into the Rugen Mountain rock cellars that were built in 1875.  Almond, glacé cherry, apricot, wood spices, and nougat create a very active nose. A lightness of touch, with vanilla, honey, strawberry, and raspberry make for a juicy mouthfeel, despite a swell of black pepper and ginger. It just grows and grows. The fresh fruits seem impervious to the dying spices. CHF119

Reviewed by: Jonny McCormick (Fall 2016)

Lavish red fruit and sherry blanket this whiskey, initially aged in American oak barrels followed by 12-18 months in oloroso sherry casks, to approach 5 years age in total. It may be the light toast of the initial barrels that allows this wheat whiskey to stand up exceptionally well, developing seamless flavors of figgy pudding, walnuts, chocolate-covered raisins, cacao nibs, and maple candy, culminating in a finish that nicely balances fruit and leathery oak. Carries its proof nicely.

Reviewed by: Jeffery Lindenmuth (Fall 2016)

Seven years after distilling their first drop, Still Waters can barely keep up with demand. The single malt distillery took a giant step forward when partners Barry Stein and Barry Bernstein decided to mash some rye grain. Rye is now more than half of their production. Waxy, sizzling-hot spices and a lovely leafy sweetness lead to softer peppers, hints of vanilla, and a mildly floral palate. Linseed oil and a slippery palate suggest chocolate, but only just.

Reviewed by: Davin de Kergommeaux (Fall 2016)