This rested in bourbon barrels for almost 18 years until May 2013 when it was transferred to oloroso sherry hogsheads for a prolonged period of finishing. Big, waxy, warm leather notes on the nose, then dried fruit and machine oil. The palate is smooth, with cinnamon, cloves, sherry-soaked raisins, and dates. Spicy leather, plain chocolate, and slightly tannic oak in the very lengthy finish (1,800 bottles) £100

Reviewed by: Gavin Smith (Winter 2016)

This expression includes young, heavily-peated Bunnahabhain matured in bourbon barrels, mixed with 20 to 21 year old spirit aged in sherry butts. Fragrant, peppery peat on the early nose, brine and fabric Band-Aids. Ultimately, leathery orange. Smooth and supple on the palate, with intense, smoky fresh fruit giving way to quite dry spices. The relatively long finish yields drying peat, plain chocolate, and developing licorice. £80

Reviewed by: Gavin Smith (Winter 2016)

This is a 1978 veteran from the rebuilt Linkwood Distillery. The nose is slightly musty, even bitter, with sawdust and apple peel. The palate is sweet, with a suggestion of sherbet ‘fizz,’ elusive peatiness, and fruit spice, plus vanilla, walnuts, and ultimately, slightly grippy oak. Diageo Special Releases 2016. (6,114 bottles)

Reviewed by: Gavin Smith (Winter 2016)

To stand out in the increasingly crowded marketplace of sourced, single malt Irish whiskey, you need a good, original hook: this whisky is cut with Wicklow water. Shhh! Don’t tell St. Kevin. The bourbon casks have developed a sweet, honeyed nose with fresh hay, peach pit, and some mature oak characteristics. Lighter weight than the blend (see below), it relinquishes golden honey, satsuma, ground ginger, crystal sugar, and tame spices. Pleasantly drinkable and incontestably well-made, but the liquid needs greater individuality.

Reviewed by: Jonny McCormick (Winter 2016)

Green grapes, fresh apple, caramel, wood spices, cinnamon, nutmeg, and digestive biscuits show the freshness of this quarter-century dram. Before the alcohol grips, sweet corn flavors and acidic-citrus fruitiness present themselves (a North British characteristic). A pleasurable, thick-textured taste of cookie dough, lime, lemon, orange Jell-o, and oak spices. A sparkling citrus finish dances on the tip of the tongue. Water discharges the taste of artificial sweeteners, so buck up and take it as it comes. (K&L Wines Exclusive)

Reviewed by: Jonny McCormick (Winter 2016)

Distilled in 2004, The Murray was matured in first-fill bourbon barrels and is offered at cask strength, non-chill filtered. The nose opens with confident, sweet fruit notes—overripe bananas and peach slices—with background milky coffee. Rich and sweet on the palate, developing vanilla spices, chewy tropical fruits. The finish is long, with cinnamon, licorice, and oak tannins.

Reviewed by: Gavin Smith (Winter 2016)

Master cooper Ger Buckley has the most significant job at Midleton. Named after the croze that he uses to cut the groove for the cask head, these older-aged whiskeys give his rendition a broad back of toasted oak, vanilla pods, and cracker bread, with dark sultanas from the oloroso sherry casks. This has a richer, warm, glossier mouthfeel, showing toffee, vanilla, lump charcoal, and black fruits. A shadow of bitter oak creeps in toward the dying moments.

Reviewed by: Jonny McCormick (Winter 2016)

The latest vintage expression of Tomatin’s peated Cù Bòcan was aged in a mix of bourbon and sherry casks. Fishy smoke on the nose, with ripe red apples, toffee, milk chocolate, and malt. Creamy mouthfeel; ripe pears in peat smoke, sweet spices. White pepper, plain chocolate, and a lick of licorice in the relatively long and lively finish. (11,400 bottles)

Reviewed by: Gavin Smith (Winter 2016)

Distilled in 1990, this rare expression was matured in refill American oak hogsheads. Quite shy on the nose, even at cask strength. Ultimately, faintly floral notes, with pear drops, vanilla, and linseed. Very smooth on the palate, with soft fruity malt, vanilla, peach, and dark berries. Buttery mango and nutmeg in the finish. Diageo Special Releases 2016. (3,954 bottles)

Reviewed by: Gavin Smith (Winter 2016)

This final lesson in the Deconstructed Series teaches us of the cask influence of the wood. The nose is warm and inviting, with toasted oak, rich vanilla, and bruised orchard fruit in a cider press. Sipping is rewarding: caramelized apple, oily pot still spiciness, toasted coconut, crunchy oat bars, cinnamon bark, dark treacle, pecans, and plump raisins. The creaminess of vanilla custard develops with dilution. If you’re late for final boarding, this is the one to grab. (Travel Retail exclusive) €36

Reviewed by: Jonny McCormick (Winter 2016)

The latest addition to Bowmore’s core range is presented at the unconventional age of 9 years. Matured predominantly in oloroso sherry casks, with some bourbon cask-aged spirit thrown into the mix. The result is a whisky featuring drinking chocolate, black pepper, and soft peat on the nose. Sherry and sweet peat notes merge nicely on the palate, with dates, plums, and light caramel. Smoky brine in the medium-length finish. £30

Reviewed by: Gavin Smith (Winter 2016)

This bottling of 1990 whisky from the demolished Littlemill Distillery was initially matured in ten American and European oak casks before being married and finished in first-fill oloroso sherry casks. Boiled fruit sweets, subtle vanilla, red apple peel, and cereal on the nose. The palate is rich, sweet, and full. Intense fruitiness, then fruit spices, hazelnuts, and some oak notes. Very long in the finish, with aniseed and plain chocolate. Mildly tannic at the last. Complex and satisfying. (1,500 bottles)

Reviewed by: Gavin Smith (Winter 2016)

Like many older corn whiskies, this one unfolds slowly. Strong Cadbury caramel bar and slightly meaty, with sour fruits and cedar on the nose. Sweet and hot, with floral notes and initially a discordant touch of perfume. Pulling tannins provide structure for glowing pepper, sultanas, sweet spring flowers, some earthiness, and a touch of wet slate. Not as woody as most whiskies this age; a testament to long maturation in used barrels. (Cadenhead’s exclusive, Great Britain and Europe) £128

Reviewed by: Davin de Kergommeaux (Winter 2016)

This is the fourteenth 12 year old Lagavulin bottling in the series and was aged in refill American oak hogsheads. Vanilla and wood smoke on the early nose, then black pepper, lemon, marine aromas, and scented notes, with a hint of peaty yeast. Big, sweet, and direct on the smooth palate, with milk chocolate and black pepper, while the smoke keeps building. The finish is long and smoky, with persistent pepper. Diageo Special Releases 2016 bottling.

Reviewed by: Gavin Smith (Winter 2016)

This is the third single cask Distillery Edition cask strength. It was distilled in December 1996 and bottled as a 20 year old in April 2016. Coconut ice and vanilla fudge on the very sweet, confectionery-led nose, with a suggestion of salt in the background. Full and supple on the palate, with a big hit of ripe apples, then cinnamon and nutmeg. Very long in the finish with light black pepper. A Glen Scotia for those with a sweet tooth! (Distillery only bottling) £95

Reviewed by: Gavin Smith (Winter 2016)

Think of an herb garden. It’s pronounced with herbs such as parsley, dill, and hints of basil and mint. Fruits develop (canned peaches and pears), followed by earth, floral, and oak. Then a medicinal note sets in, forming as cherry cough syrup, striking an unbalanced, astringent mouthfeel with hints of mint and salted chocolate. A drop of water softens the medicinal approach and returns the herbal, fruity, and earthy richness. Finishes medium with a hint of dill.

Reviewed by: Fred Minnick (Winter 2016)

Initially aged in bourbon barrels, this expression was transferred into Cabernet Sauvignon wine casks in March 2011 for additional maturation. Musty wine notes on the early nose soon become red berries and vanilla. Supple on the palate, with big red berry notes, plus honey and ginger. Lingering ginger and raspberries in the finish, drying to dark chocolate (2,520 bottles) £70

Reviewed by: Gavin Smith (Winter 2016)

Matured in bourbon casks, this is the second release from the fledgling Caithness Distillery. Clearly youthful on the nose, but not raw, with ginger, melon, and background resin. Ultimately, mildly floral. Chili notes on the relatively dry palate, with nutmeg and spicy oak. The finish is on the short side of medium in length, peppery, and slightly bitter. Once decanted, this dram improves significantly and is rated on that basis. (1,200 bottles)£65

Reviewed by: Gavin Smith (Winter 2016)