A coppery, auburn color betrays small barrels, in this case just ten gallons. The distinctive aroma of sassafras recalls rolling in a pile of autumn leaves, then quickly gives way to the apparent spice of a high-rye mashbill. The earthy and spicy qualities meld nicely, developing cedar box and sandalwood, wrapped in the sweetness of maple syrup, while the palate feels slick and buttery before a finish lingering with cinnamon and warm oatmeal cookie.

Reviewed by: Jeffery Lindenmuth (Fall 2016)

You can actually smell the cooper toasting oak here, so the name carries real meaning. Then cotton candy, fresh-baked rye, vanilla, apple, and caramel come to life. A slight hint of grain becomes more expressive on the tongue, offering bread-like flavors with hints of brown sugar and honey. Short finish with a hint of grain. If you like light-bodied bourbons, this is right up your alley.

Reviewed by: Fred Minnick (Fall 2016)

Another Travel Retail exclusive, but what is a highly lucrative retail sector will inevitably demand items that shoppers can’t buy elsewhere. Imagine Balvenie Port Wood 21 year old, but with more sweetness; damson jam, blueberries, and a slight singed note before maple syrup calls in from the back. It’s big and rounded and, for me, just lacking the definition and complexity of the Port Wood. For sweeter tooths (teeth?) perhaps.

Reviewed by: Dave Broom (Fall 2016)

Overripe cantaloupe, green apple, banana custard, and whole almond are the main soloists, though they are accompanied by a linear grain overture running through it. A quartet of golden sultana, mint, ginger, and pepper play the opening movement, then sit back as toffee-dipped banana flavors orchestrate a delicious climax before a diminuendo into minor chords, with sour gooseberry and herbal notes to finish. Water works well, elevating bright notes of lemon sponge on the palate. (238 bottles)

Reviewed by: Jonny McCormick (Fall 2016)

This cask strength bottling has been matured in oloroso sherry casks. The nose offers old leather and a slightly vegetal note, along with ginger and developing toffee. The palate features unexpectedly dry sherry, rapidly giving treacle, plain chocolate, and dark spices. Hot spices, with black pepper and raisins in the lengthy finish.

Reviewed by: Gavin Smith (Fall 2016)

Highly anticipated, this release offers freshly-popped kettle corn, cinnamon, nutmeg, oak, hints of fruit and floral. Then it feels unbalanced, a bitter woodiness hiding hopeful flavors. Once the wood disappears there’s caramel, vanilla, and baking spice over heat. A drop of water corrects the dominant oak and gives this a sipper’s chance.

Reviewed by: Fred Minnick (Fall 2016)

Glendullan has an unfortunate moniker. Any whisky with ‘dull’ in the middle of its name will always struggle in English-speaking markets. It’s a shame, because it’s always delivered a gentle, sweet, lightly fruity/estery style, making it an ideal lunchtime dram. This ticks all those boxes. Green apples are there, as is cinnamon, alongside a racy acidity before water brings out more scented aromas. The finish is short, but it does its job as an easy-drinking, everyday malt. (Travel Retail exclusive)

Reviewed by: Dave Broom (Fall 2016)

With its straw color, this looks nothing like a 6 year old, but its aroma and taste justify the age statement. Caramel-covered popcorn, cooked grains, Nutella, honey, and toasted rye bread. No one flavor overpowers another as an assortment of sweet and spice project over a chewy mouthfeel. The medium finish shows decent caramel. This is nice, but doesn’t wow the palate. Sourced whiskey.

Reviewed by: Fred Minnick (Fall 2016)

Starts off quite confectionary, with sweet top notes of vanilla, crème caramel, and violets. The palate flaunts its brash youth, showing lots of primary, new make whiskey character, while carrying its 100 proof surprisingly well for such a young whiskey (aged less than 1 year), as the cereal grain, cinnamon spice, generous sweetness, and charcoal power through the palate. Young, potent, and unapologetic.

Reviewed by: Jeffery Lindenmuth (Fall 2016)

Despite the orange-amber color, green, stalky corn husk and bramble notes dominate this youngster, with secondary flavors of fruitwood smoke and warm cereal. The flavors are beginning to evolve nicely on the palate, as the fresh malt meets lots of dark chocolate before a savory snap of green stick returns on the finish. Malted barley, malted rye, and malted wheat.

Reviewed by: Jeffery Lindenmuth (Fall 2016)

Willie Blazer imports 100% rye whisky from Alberta, then brings it to bottling strength at his Ennis, Montana distillery with water from the nearby Madison River. Canadian whisky figured large in the history of the West and Willie’s is a local bestseller. Caramel and rye spices on the nose, toast and plum jam, sweet yet bracing spices, a long, lovely glow deep in your chest. A simple sipper or a monster mixer with cloves, fruitcake, white pepper, and gentle pithiness.

Reviewed by: Davin de Kergommeaux (Fall 2016)

The double maturation here is a vatting of bourbon and sherry casks finished off in what Diageo will only say is a “special” cask. That’s helpful. There’s a breakfast-style opening here of warm bagels with grape jelly, then comes citrus, before some of that dusky distillery character creeps in. It’s quite bulked-up in the center of the palate, but finishes cleanly. One for those who like things on the thick-set side. (Travel Retail exclusive)

Reviewed by: Dave Broom (Fall 2016)

The annual Cairdeas release aims to show Laphroaig in a new light. Initially I thought this too sweet and cask dominated, with the distillery battling against the wine—fresh red fruit and seaweed is a test, even for the best chef. Add water and give it time though, and there is this lightly exotic, herbal, hazelnut-like element. It lacks depth and the tarry thump beloved by many Laphroaig lovers, but is an interesting departure.

Reviewed by: Dave Broom (Fall 2016)

Rich copper in color, following just 55 weeks in a 17-gallon barrel at low proof (106.2), this whiskey is caught between youth and ambition, as flavors of leathery oak, earth, dried apple, and dates emerge to meet green twigs and briar, and some musty basement. Generous and broad-shouldered, this rye aims high, with solid structure and robust spice, but is overwhelmed by dusty, bitterly tannic oak on the finish.

Reviewed by: Jeffery Lindenmuth (Fall 2016)

Straw to light tawny. This blend of straight American whiskeys comes alive with wood, floral, citrus, and cola. The taste presents a heftier body than the 40% ABV suggests, with hints of coffee, nutmeg, and cornbread. This has a warm, astringent finish that gives cinnamon, caramel, and grain. Leaves me wanting more from the experience. Sourced whiskey.

Reviewed by: Fred Minnick (Fall 2016)

This is the Lowland entry into Douglas Laing’s Remarkable Regional Malts collection, and on approach the nose is like sipping lemonade in a malt hopper: gristy malt, lemon, lime, honeydew melon, vanilla pods, peach, and apricot. A similarly juicy palate, gaining sweet grassy notes, Spangles, and confectioners’ sugar, before ending on a finish of dried citrus and fizzy Refreshers. True to the region, but the Epicurean makes the rest of the range look brighter, quicker, smarter, and tastier in comparison. £34

Reviewed by: Jonny McCormick (Fall 2016)

A blend of straight bourbons. Light straw color. An expressive dark cherry, cooked grains, and wood nose opens up to a bevy of custard, roasted pine nuts, and herbs, with hints of tobacco and smoked hazelnuts. A grain-forward approach leaves it slightly unbalanced, until roasted nuts save the day with a tinge of vanilla and caramel-flavored popcorn. Sourced whiskey.

Reviewed by: Fred Minnick (Fall 2016)

Bunnahabhain’s peaty expression is steadily coming together. It’s been one of those drams that seems to need more time than many, but that’s true of Bunna’ in general, come to think of it. In fact, the peatiness is quite mild on the nose, adding some scent to the sandalwood elements and obvious raisined sweetness. There’s a slightly cheesy note in the background and a touch of sulphur on the palate. It’s not quite wholly integrated, but progressing well. (Fèis Ìle 2016, 833 bottles) £95

Reviewed by: Dave Broom (Fall 2016)