A spicier character to represent 1920s Bombay (now Mumbai) yields an intriguing nose of cumin, dried apple, cardamom, and roasted coriander seed, walnut shells, dry meat from the tandoor, and aged cigars in Spanish cedar. A rather gluey texture with a dominant cinnamon note, interjected by spicy fruit from the European oak and gentle cloves. A short finish leaves a reverberation of spices and chicory root. The aromas are wonderful, but it comes unstuck with the mouthfeel. £75

Reviewed by: Jonny McCormick (Fall 2016)

Mashbill of 47% corn, followed by rye, wheat, and barley. Aromas of golden fruit with grassy freshness (hay and floral notes) turn a bit more plump and juicy on the palate, with apricot, raspberry, and some tropical fruit—pineapple and mango—emerging. Orange-peel citrus character is lifted by white pepper spice before the oak-laden, leathery, drying finish.

Reviewed by: Jeffery Lindenmuth (Fall 2016)

Light straw color, but its rich aroma contradicts its youthful color. Marshmallow and cotton candy really come out strong, quickly followed by decadent bakery aromas. Fresh-baked muffins, heavy whipping cream, and vanilla icing, with hints of caramelized barley and nutmeg. Its weaknesses are a slightly adhesive mouthfeel and short finish, but the pronounced flavors still make it a borderline sipper or a just-add-water whiskey. Sourced whiskey.

Reviewed by: Fred Minnick (Fall 2016)

Aged up to 5 years, this whiskey serves up lots of fresh, oaky sawdust with its caramel and toffee, along with some varnish notes. Aromas of spice and smoke lead to a palate of butterscotch, smooth and oily in texture, with robust, warming spice and a dry, leathery, and tannic finish. Nice maturity and polish for the price.

Reviewed by: Jeffery Lindenmuth (Fall 2016)

The nose of this mahogany-hued ‘single-malt’ portends dense and chewy flavors of brown sugar, dates, and toasted walnuts. It’s a bit fiery on the palate, where it unleashes a rush of dried fruits, smoke, and spice. While some raw spirit character peeks through, this unconventional whiskey holds appeal for its originality, with a stout-like crescendo of coffee and mocha on the very long finish.

Reviewed by: Jeffery Lindenmuth (Fall 2016)

This mingling of Still Waters’ own mature corn, rye, and malt whiskies with undisclosed, sourced base whisky is sweeter and punchier than the Stalk & Barrel White Label blend it replaces. Clear malt notes, soft caramels, apple juice, and mild sweet flowers on the nose. The palate shows oak caramels, vanilla, and some mild white pepper. Becomes very zesty in the mouth, with a long, peppery, pulling finish. A pleasing but fairly simple whisky, more for mixing than sipping. C$33

Reviewed by: Davin de Kergommeaux (Fall 2016)

Glendullan has reimagined itself with a trio of Travel Retail exclusives. This, the most expensive, has been given some secondary maturation in Muscat wine casks. It’s the most complex of the trio, with more citric elements, hints of hay, and some spice, while the richness and dried scented fruit of the Muscat is a good accompaniment to the sloe-like side of the distillery character. A thick vanilla component helps the palate along to a chocolatey finish.

Reviewed by: Dave Broom (Fall 2016)

This 18 year old was matured in refill hogsheads before a period of finishing in first-fill bourbon casks. It is non-chill filtered. The nose is light and fruity with pears, melon, and mild vanilla, plus caramel and a hint of toffee. Rich and full on the textured palate, with big orchard fruits, honey, buttery spice notes, then emerging aniseed. Dries in the finish, with plain chocolate and slightly tannic oak notes, plus a sprinkling of chili heat.

Reviewed by: Gavin Smith (Fall 2016)

The Micro Provenance series is Bruichladdich’s web-exclusive range of single cask bottlings. This is made from barley grown on Rockside Farm (now owned by Kilchoman) and has been aged in virgin oak. The oak doesn’t dominate the nose, allowing fresh cereal sweetness to develop, along with an estery lift and some jasmine/meadowsweet florals. The palate is where creamy vanilla and white chocolate show through. Fresh, balanced, and bottled at the right time. (468 bottles) £90

Reviewed by: Dave Broom (Fall 2016)

Sweet top notes of brioche loaf with baking spices, but there are savory flavors of pastrami bark lurking deep in the glass. Flavors of golden syrup and butterscotch unfurl beautifully from within the thick texture at cask strength. Roasted spices explode, but as it dilutes, stewed fruits and sucked boiled candy notes are found. Water emphasizes confectionary elements and purple fruits, but kills the spices stone dead. Dry, spicy heat on the finish. (490 bottles) £85

Reviewed by: Jonny McCormick (Fall 2016)

Another creation from Elfingen, Switzerland, this rich, dark, chestnut-color dram combines their Smoke Barley with oloroso cask maturation. The nose is a merry mix of sweet peat smoke cushioned by Serrano ham, dried fig, and fish box reek. Berry fruits and sultana initially, though the texture is quite tannic with the stronger alcohol showing through. It develops a bubblegum note, with over-boiled fruit and some savory meat juices rounding off a short, dry finish. CHF89

Reviewed by: Jonny McCormick (Fall 2016)

Using this ancient barley variety is a challenge for a distiller. The yields are low, the mash thick and hard to work, but I’m delighted that Bruichladdich has persevered. It adds a more overt cereal note to the whisky, taking the Laddie off into a different world of honey-nut corn flakes. There’s also a surprising rose-like perfume. It’s young, so add water to cut its more, er, bracing qualities. In fact, have it with ice and soda. (Travel Retail exclusive) £58

Reviewed by: Dave Broom (Fall 2016)

A relatively heavily-peated variant of Glenglassaugh matured in 50-liter octave casks, giving significant cask influence due to the high surface-to-volume ratio. This expression is non-chill filtered. Carbolic soap and a mineral note on the softly smoky nose, followed by apple pie and cream notes. The palate is medium-sweet and quite spicy, with black pepper. Now clear, dry peat notes present themselves with a touch of chili. Ashy peat and cinnamon in the medium-length finish. £55

Reviewed by: Gavin Smith (Fall 2016)

Named for the Port de la Lune, of course, the crescent arc of the Garonne flowing through Bordeaux. The company expects to start single malt production in 2017 in their new distillery, but meanwhile enjoy this Sauternes cask finish with its white grape, light honey, floral, and peach aromas.  Flavor delivery is all up front; peach syrup and soft toffees, with some burnt spices on the finish. A character of its own, certainly not an imitator.

Reviewed by: Jonny McCormick (Fall 2016)

Chocolate, honey, vanilla, cotton candy, smoke from barbecue coals, and a big whiff of brown sugar cooking in butter. Then oak shows, softening to vanilla and an explosion of cinnamon, nutmeg, and allspice. You’re thinking this is a nice mid-range rye, but a short finish really disappoints. Its finish is saved by a nice hint of dill. Sourced whiskey.

Reviewed by: Fred Minnick (Fall 2016)

Pretty fruit gets swept up in distinct anise and fennel-bulb aromas, with hints of mint and quinine, backed by vanilla. Very soft, creamy, and rounded on the palate, the peachy stone fruit comes nicely balanced with oak, sweet vanilla, and glimmers of nutmeg and clove spices before the cocoa powder finish. Well-constructed, smooth, and easy-drinking with a pleasant persistence of fruit.

Reviewed by: Jeffery Lindenmuth (Fall 2016)

Made with 100% rye aged up to 5 years, this starts off surprisingly fruit-forward, with poached pear and zesty, clove-pierced citrus, though the wood is beginning to dominate. The palate fires up the rye spice, underscored by cocoa, turning hot with some adhesive notes and finishing with fresh cereal grain and bitter oak tannins. A wood lover’s whiskey.

Reviewed by: Jeffery Lindenmuth (Fall 2016)

Deep golden in color with a pinkish cast, this shows good purity of fruit, with red berry, black cherry, toasty oak, and some oxidative nutty notes layered across a creamy, malty palate. A nice grilled-fruit palate echoes with sweetness and charcoal smoke on the long finish. The sherry contributes a lot of nice character, but without more overall maturity feels a bit like window dressing.

Reviewed by: Jeffery Lindenmuth (Fall 2016)