Once you get over any initial disappointment (there is no peat smoke), this is one engaging and mouthwatering whiskey; clean with malty cereal notes, golden raisins, bread dough, and freshly-sawn oak. The real clincher, however, is the captivating wisp of saline sea breeze echoing across a warming finish of cherry hard candies, rye spice, and salt brine. Medium-bodied, fresh, and delicious. (Distillery only) 375ml

Reviewed by: Jeffery Lindenmuth (Fall 2016)

This was a true double maturation: a dozen years in first-fill bourbon and then 13 years in claret. In its 20s, Bowmore tends to shed its smoke and allows the soft fruits (here, persimmon, nectarine) which have always been there to show themselves. There’s a light oiliness on the tongue. The casks have added vanilla, red fruits, and spice, but the overall impression is of harmony and integration. Lovely. (200 bottles) £350

Reviewed by: Dave Broom (Fall 2016)

Crafted from estate-farmed organic grain and aged for 2 years. The flavors are impressively seamless, with nice complexity and everything neatly in its place. Fresh oak is well integrated with notes of orange rind, rosewater, sweet corn, and red fruits. The slick, buttery palate sizzles with peppery spice—cinnamon hearts candies and ginger. Robust in flavor, while showing impressive craftsmanship and polish. 375ml

Reviewed by: Jeffery Lindenmuth (Fall 2016)

Blend of 5 and 9 year old whiskeys aged in American oak and finished in Papillion (a French oak-aged red wine) barrels. There’s something to this, with orange zest, rose petals, honey, vanilla, and cotton candy. Then, a contradictory array of flavors abruptly changes the conversation. Think smoke: charcoal, campfire marshmallows, cinnamon, with hints of white pepper and tobacco plug. Its medium-spicy finish captivates me, even though palate and nose seem to be two different whiskeys. Very interesting. Sourced whiskey.

Reviewed by: Fred Minnick (Fall 2016)

An uplifting nose of golden honey, linseed oil, vanilla, sanded oak, and wheat biscuits on this west coast grain. Neat, it is mouth drenching. Banana and ripe fruits are followed by juicy orange before a snarling pepper onslaught ensnares the tip of the tongue, igniting a glowing ball of white heat underneath. You can bask in this experience for minutes with each sip. Water emphasizes the oak and mellows the dram to the flavor of almond-sprinkled custard. (180 bottles)

Reviewed by: Jonny McCormick (Fall 2016)

From Wemyss Malts’ Midsummer Single Cask Releases, this bottling from Blair Athol was distilled in 1991 and bottled in 2015. Soft, sweet fruits as the nose opens—principally juicy pears. This is backed up by malt and cinnamon. Very smooth and inviting on the palate, with honey, brittle toffee, gentle spices, darker malt, and walnuts. Slightly mouth-drying in the finish, with cocoa powder and lingering spice. (312 bottles) £115

Reviewed by: Gavin Smith (Fall 2016)

A 27 year old offering from Glenturret, in Perthshire, this bottling is from a refill hogshead that was filled in December 1988. Fresh mango and ripe peaches on the early nose, followed by a slightly smoky, earthy note. Viscous on the palate, with orchard fruit notes, coconut, caramel, and nutmeg. Drying in the finish, with mildly tannic oak, black pepper, and a final flourish of citrus. (264 bottles) £110

Reviewed by: Gavin Smith (Fall 2016)

Buttery croissants, golden honey, peach stone, rye cracker bread, royal icing, vanilla essence, and dry oak. It’s sweet and sticky with icing sugar and yellow fruits before a scorching alcohol burn kicks in, lasting 30 seconds. It settles down to banana custard and vanilla, becoming tangy with candied peel, Turkish delight, and Edinburgh rock. The gum-tingling finish evaporates quickly. Careful—water disables the flavors all too easily, though adds some toasty spice and warmth. (192 bottles) £96

Reviewed by: Jonny McCormick (Fall 2016)

The official Fèis Ìle  2016 bottling. This is a mix of bourbon and wine casks given a period in virgin oak. The finish initially adds a certain sauna-like element, but then the distillery’s lemon drops and flowers come through, alongside baked apples, coconut, and a touch of smoke. The alcohol burn is negligible, allowing more estery elements, melon, and red fruits to come through. A classic Laddie, in other words. (1881 bottles) £95

Reviewed by: Dave Broom (Fall 2016)

Distilled in September 1995, and after 20 years maturing in a refill hogshead this Aberdeenshire single malt was bottled in February 2016. The nose is soft, with ginger, lots of floral notes, cinnamon, and vanilla. Sweet and malty on the mature palate, with banana, honey, milk chocolate, and cocoa, plus big cinnamon and nutmeg spice notes. Drying in the finish, with a drizzle of lemon juice and then black pepper. (254 bottles) £80

Reviewed by: Gavin Smith (Fall 2016)

Matured in refill bourbon barrels, this Tomatin is softly floral on the nose, with sweet fruit spices, pineapple, vanilla, and honey. The palate is fresh and fruity, with cream, milk chocolate, and nutty spice. Fruity to the end, notably ripe apples and red berries, plus more milk chocolate before slightly drying oak notes develop. £70

Reviewed by: Gavin Smith (Fall 2016)

Distilled and matured under the midnight sun in Whitehorse, Yukon, Two Brewers whiskies benefit from having a brewery to keep the cash flow positive during the 7 year maturation period, and a brewer to manage the fermentation flavors. Peat smoke, freshly-washed hospital garments, antiseptic—typical Islay with a lot more fruitiness. Sweet canned fruit cocktail and persistent smokiness all wrapped together in a neatly-balanced unit. Hot peppers, hints of green licorice, and caramel. C$95

Reviewed by: Davin de Kergommeaux (Fall 2016)

This expression of Edradour was distilled in April 2006 and was the fifth batch to be matured in Barolo wine hogsheads. Fruity farmyard aromas, spice, then developing heather honey, soft oak, and caramel. Earthy fruit notes on the palate, with walnuts, malt, and pepper. Mildly mouth-drying in the medium-length finish, with aniseed and black pepper. (2,000 bottles) £50

Reviewed by: Gavin Smith (Fall 2016)

An 8 year old Kentucky straight bourbon finished in Oregon oak that apparently brings about vanilla cake batter, caramel, hints of coffee, and citrus. Soft and delicate to the taste, with exploding French toast notes, cinnamon, allspice, and a hint of blueberry jam. The finish comes and goes, but leaves an impressive watermelon Jolly Rancher-cinnamon combo at the end. This one is meant to be sipped without the addition of water or ice. Sourced whiskey.

Reviewed by: Fred Minnick (Fall 2016)

Fresh oak, sweet malt, caramel, and spiced cherries flirt with cracked pepper on the nose, while the smooth and sweet palate offers up clean flavors of citrus zest, butterscotch, drying oak, and saddle leather. Pleasantly herbal and licoricey on the palate with a perky cinnamon-spice finish. Nicely executed. 70% rye with certified organic grain. 375ml

Reviewed by: Jeffery Lindenmuth (Fall 2016)

Raising the bar a little higher, Still Waters is introducing Red Label, a blend that is rich in 100% rye, all-corn, and single malt whiskies. The undisclosed base whisky is sourced, the rest made in-house. Luscious with sweet esters, lilacs, white clover blossoms, oak sugars, vanilla, and a brace of warming spices. Round, mouth-filling, and creamy on the palate, and after a second, pleasing rye spices emerge. Hints of barrel notes with glowing pepper and citrus pith. Mix or sip. C$40

Reviewed by: Davin de Kergommeaux (Fall 2016)

Brace yourself: the marauding alcohol vapors will slap you across the chops within inches of the glass. The finishing vessel, a small sherry cask, exudes sweet red fruits; Fragola Fabbri candied strawberries, stewed apples, and brandy characteristics. Diving in neat, become immersed in a sweeping intensity of fruity plum, crabapple, and fig. Taming with water unlocks flavors of honey, caramel, green fruits, and vanilla, though it retains that plum leitmotif throughout. Finish of black pepper on stewed fruits. A$220

Reviewed by: Jonny McCormick (Fall 2016)

Two-thirds malt smoked with Scottish peat, the remaining third is unpeated Viking malt, all filled into first-fill bourbon quarter casks, achieving 30ppm. Peat smoke, lobster pots, pine forests, smoked fish, and some zesty lemons. A beautiful, dense texture of candied peel and sweet lemons; smoke flaring briefly before dying back to a honeyed conclusion. Water picks out an almond and nougat note with lemon sherbet. If you are new to Box, this is a fantastic place to begin. (2,000 bottles) €124

Reviewed by: Jonny McCormick (Fall 2016)