A batch of OESO 12 year old, OBSV 12 year old, and OESK 16 year old. Normally, Four Roses expresses a near-patented cinnamon note up front with fruity undertones. Not this time. Earth, oak, powerfully rich caramel, nutmeg, vanilla, barrel char, with slight hints of grain, corn syrup, and cardamom. Finally, the quintessential cinnamon shows over a slightly disappointing medium finish.

Reviewed by: Fred Minnick (Winter 2016)

Distilled in 2001, this year’s release is a departure from recent releases, which were complex and nicely balanced. It’s more aggressive, with tannins and oak dominating, and lacking the body and sweetness to balance it. It’s my least favorite of this year’s offerings. Dark chocolate, toffee, tobacco, and dried fruit round out the palate and offer some comfort. Buffalo Trace Antique Collection 2016

Reviewed by: John Hansell (Winter 2016)

Dunnet Head replaces Duncansby Head and consists of 80 percent sherry cask-matured whisky and 20 percent aged in bourbon wood. It is non-chill filtered. Soft caramel on the nose, plus a hint of fresh ginger and meadow hay. Sweet, spicy sherry and a heathery note on the nicely textured palate, with suggestions of citrus and salt. Medium in length, with lingering soft spices in the finish; ginger and cinnamon at the close. (Travel Retail exclusive)

Reviewed by: Gavin Smith (Winter 2016)

This blend of 6 to 8 year old bourbon is finished for 3 to 4 months in casks that aged Cognac for 12 years. There’s fruit, especially dried apricot, pear, passion fruit, grapefruit, and cherry. Then caramel, oak, leather, tobacco, vanilla, and a slight hint of cinnamon. Honestly, there’s a textural brandy-and-bourbon struggle, but beautiful vanilla and nutmeg surface, ensuring it is indeed bourbon. A muted spice comes toward the end with rich caramel. Solid sipper.

Reviewed by: Fred Minnick (Winter 2016)

Samsara is a combination of 8 to 10 year old whiskies matured in first-fill bourbon barrels and California red wine hogsheads, bottled non-chill filtered. Initially slightly savory on the nose, then peaches and cream, and soft spices. The palate is supple and sweet, with vanilla, mango, and passion fruit. The finish is long, with spicy pears. Drier spices emerge and ultimately, light tannins. The red wine influence is greatly enhanced by the addition of a few drops of water. £60

Reviewed by: Gavin Smith (Winter 2016)

Master distiller Brian Nation has the most vital job at Midleton. His distillate-driven whiskey is light, perfumed, floral, and ripe with succulent fruits of Galia melon, apricots, and citrus pith. A smooth, creamy mouthfeel of barley sugars, dried banana, and lime zest ends with light vanilla sponge and orange frosting. Sucked Jaffa segments make for a quick finish. The most distinctive of the Whisky Makers trio, where the grain and pot still contributions are clearly evident. €70

Reviewed by: Jonny McCormick (Winter 2016)

A delicious and inviting proposition, this offers heather honey on toast, marmalade, dark vanilla, and flapjack aromas. Soft on the palate, there are gingersnaps dipped in thick-cut marmalade and runny caramels, though the ginger flavor muscles its way to the fore eventually. Water promotes more candied peel, before a spearmint conclusion. This is really enjoyable whisky for those lucky enough to get their hands on it. (30 bottles) £50

Reviewed by: Jonny McCormick (Winter 2016)

The appealing nose features pretty biscuit notes, great purity of malt, and golden, honeyed sweetness, before adding some flavors of citrus blossom, clover, and cardamom with hints of licorice. On the palate, the initial sweet malt quickly turns herbal, with marjoram and a distinct sage note that lingers through a long finish of salt-tinged sweetness. Aged 2 years, 6 months in full-size charred oak.

Reviewed by: Jeffery Lindenmuth (Winter 2016)

Masataka Taketsuru first blended Super Nikka in 1962 in tribute to his late Scottish wife Rita, and this limited edition pursues the flavors of the original. A dry nose of whole almond, honeycomb, woody herbal twigs, star anise, five-spice powder, and cut and dried peats. Lyle’s Golden Syrup flavors, baked apple, and raspberry coulis with a beautifully balanced, spicy accompaniment, incorporating lemongrass stalks and coconut flakes. Spicy fireworks, herbal remnants, and a slight peatiness make for a complete whisky. €49

Reviewed by: Jonny McCormick (Winter 2016)

Whether it’s New York, London, Paris, or Yilan (home of Kavalan), this expression uses the fashionable technique of maturing unpeated spirit in former peaty whisky casks. Sweet, seasoned wood smoke, chocolate peat, dry spices (notably roasted coriander seed), citrus, and tropical fruits. A thick, warming, unctuous mouthfeel perfused with peat smoke, tangy grapefruit, and baked orange, ending on a fruity red licorice and gentle peat finish. Water unlocks moreish, honeyed citrus sweetness, with a peaty nip in the tail. (Distillery exclusive) NT$1,560

Reviewed by: Jonny McCormick (Winter 2016)

The first peated GlenDronach release, matured in bourbon barrels before a period in oloroso and Pedro Ximenez sherry casks. The nose offers dry, earthy peat, then becomes quite perfumed, with vanilla and lime. Light to medium-bodied, with sweeter peat notes on the palate. Creamy, with honey, cinnamon sticks, and green apples. The finish is medium in length, with peat slowly fading and a flaring of spices near the close.

Reviewed by: Gavin Smith (Winter 2016)

The third Special Releases cask strength Glenkinchie is the oldest to date and the first to have been matured in European oak casks. Peach and pear soufflé on the initial nose, followed by apricots and toffee. The palate is rich and smooth, with dark fruits, walnuts, nutmeg, and a hint of resin. Quite lengthy, with ginger and white pepper in the aromatic and subtly drying finish. Diageo Special Releases 2016. (5,928 bottles)

Reviewed by: Gavin Smith (Winter 2016)

This expression from Springbank Distillery is taking over from its highly regarded 12 year old sibling. It is unpeated, distilled three times, and matured in bourbon casks. It is non-chill filtered. The nose is gently floral, with pears, toffee, and soft oak, then emerging herbal tobacco notes. The palate is full and slightly oily, with cream, orchard fruits, cinnamon, and sea salt. The finish is long, with vanilla and cocoa powder.

Reviewed by: Gavin Smith (Winter 2016)

The double-charred, first-fill bourbon casks deliver Madagascan vanilla paste, dark-roast cocoa beans, caramelized sugars, and a wedge of pecan pie. Heightened vanilla flavors, maple syrup, a little chocolate, coffee grains, sweet char, and those dark, sticky, softening pecans prized from the pie. Alternately sucking on vanilla pods and chewing leather bootstraps describes the finish. A one-trick pony, some might say, but it’s a highly distinctive and impressive steed all the same. (4,800 bottles)

Reviewed by: Jonny McCormick (Winter 2016)

The Connacht Whiskey Company’s first release comes in small bottles, but it goes a long way. Whole lemons, yellow plum, pine floor cleaner, and a light smear of vanilla. Neat, there’s a real intensity of lemon-drenched sweet oak with a boiled candy finish, but it’s much more enjoyable brought down in strength. The soft fruits shine; it’s lemony though less acidic, and the barley notes show their best side. One of the tastiest sourced whiskeys on the Irish market. (5,000 bottles) Price is per 375 ml.

Reviewed by: Jonny McCormick (Winter 2016)

This is unique in that it seems to be malt-forward, specifically floor malt, with oak and cinnamon following. But caramel enters the dance and does so in a big way. Nuances of crème brûlée, caramel popcorn, maple syrup, and caramelized corn with hints of cola, raspberry, and apple tart. While the flavor is here, the finish is just a touch short to put this in elite company. Nonetheless, it’s a decent sipper.

Reviewed by: Fred Minnick (Winter 2016)

Vanilla ice cream drizzled in caramel and speared with a couple of wafers. Ground hazelnut, faint dashes of cinnamon, and garam masala complete the nose. A brief opener of rich toffee and tangy citrus is overrun with a piquant, acidic rush and nippy alcohol flare. It’s actually light in texture, and a largely absorbing experience, ending on some dusty marshmallow notes, though never losing the tanginess. Water accentuates the tangerine and mandarin but negates the mallow candy flavors. (264 bottles)

Reviewed by: Jonny McCormick (Winter 2016)

Unpeated Caol Ilas have become a regular in the Special Releases portfolio and this expression from 2000 is the eleventh to appear. The early nose is reticent and faintly floral, with freshly sliced green apples. Sharp and sweet on the palate, with malt and citrus fruit, and even a hint of mint. Ginger, mixed nuts, aniseed, and more mint in the medium-length finish. Diageo Special Releases 2016 bottling.

Reviewed by: Gavin Smith (Winter 2016)