This peated expression was matured in quarter casks and is the first bottling to be launched since BenRiach was acquired by Brown-Forman in April 2016. The nose offers sweet peat and new leather, coal, and a hint of iodine. White pepper and big peat notes on the palate. Ripe apples develop and spices spread around the mouth. The finish is medium in length, warming, and gently smoky. £65

Reviewed by: Gavin Smith (Winter 2016)

One of the duo of releases in Glenfiddich’s Experimental Series, ‘IPA’ was finished for 3 months in casks that previously held the Speyside Craft Brewery’s India pale ale. The nose offers hops and honey, malt, toffee, cooking apples, and lemon. Smooth on the palate, with more honey and toffee, soft spices and, ultimately, slightly bitter, hoppy ale notes. The finish is medium in length, with dry spices and plain chocolate.

Reviewed by: Gavin Smith (Winter 2016)

This single cask bottling from Langside Distillers was aged in a sherry butt and bottled in 2015. Candied orange peel on the early nose, soft sweet sherry, and glacé cherries. Fragrant, with milk chocolate-coated Turkish Delight. Sweet, spicy sherry, plus pepper and cinnamon on the uncomplicated palate. Fruity spices in the medium-length finish. (222 bottles, Robertsons of Pitlochry exclusive) £45

Reviewed by: Gavin Smith (Winter 2016)

Initially matured in bourbon barrels for 6 years, the spirit was then aged for a further 31 months in wine casks from the Hermitage Appellation d’Origine Contrôlée. Soft on the nose, with fresh red berries, oiled leather, cinnamon, and a hint of smoke. Rich, slightly smoky cherry and berry notes on the palate, plus milk chocolate and lively spices. Initially fruity, then drying in the finish with wood smoke and light tannins.

Reviewed by: Gavin Smith (Winter 2016)

There is lovely freshness here, with sawn oak, bread dough, and baking spice aromas. Despite the generous 80% rye content, the malt component really comes through, offering good backbone, creamy caramel sweetness, and approachability. A streak of pleasingly peppery rye is balanced with sweet vanilla, leading to a lively finish with mint and chocolate malt balls.

Reviewed by: Jeffery Lindenmuth (Winter 2016)

This 9 year old bottling has been fully matured in Caribbean rum barrels. Quite delicate on the nose, with wet grass, then emerging coconut and whipped cream. Slick on the palate, with an instant tropical fruit hit—ripe banana and pineapple—plus more cream, cinnamon, and hazelnut. Spicy and nutty in the finish, with a final tropical fruit tang (6,600 bottles) £40

Reviewed by: Gavin Smith (Winter 2016)

The second installment in the deconstruction of Jameson Original, this is a punchy, pot still-led whiskey with a nose of white peppercorn, cinnamon breakfast cereal, whole nutmeg, and a chocolate-coconut slice. Soft, waxy beginning, strong vanilla flavors, golden syrup, fresh apple, and huge barley notes, though the spices are surprisingly easygoing. It’s worth comparing to its brothers, Lively and Round. Of the trio, this is closest to Original. Peppery finish with long lasting barley sweetness. (Travel Retail exclusive) €36

Reviewed by: Jonny McCormick (Winter 2016)

At 3 years, 6 months, this whiskey shows so much promise. As most young bourbons do, this one starts with hints of oak and a mouthful of corn that develops into cornbread and corn pudding over subtle hints of pralines and chocolate. Then out of nowhere, raw almonds and pecan shell. The medium finish ends with a touch of cinnamon. High hopes for this one. In another year or two, we could be talking about something really special. Price is per 375 ml.

Reviewed by: Fred Minnick (Winter 2016)

The second release in the Custodians’ series was matured in two sherry hogsheads—one first-fill and the other second-fill. This 46 year old is presented at cask strength. The early nose offers herbal and menthol notes, old resin, citrus fruits, then milk chocolate-coated peppermint creams… idiosyncratic. The palate is quite thin, with more citrus fruits, almonds, and developing wood notes. The finish is lightly oaky and mouth-drying, with a touch of black pepper.

Reviewed by: Gavin Smith (Winter 2016)

Wheat has been swapped for oats in this release, but the agenda remains the same, a very primary whiskey with grain at the forefront and just a hint of oak roundness to the surprisingly creamy palate. Fresh flour, violet candies, hints of clove spice, and persistent sweetness, the palate gives the impression of warm breakfast cereal laced with banana and lemon, a testament to the quality of the distillate.

Reviewed by: Jeffery Lindenmuth (Winter 2016)

Reminiscent of old-style sherry malts, with round, mellow, oaky notes and a dusty, waxy, farmy feel that evolves into dark fruit and striking gunpowder on the nose. Odd and enticing. The oily palate shows taffy, blistering white pepper, fresh pine sawdust, and ripe fruits, with chocolatey suggestions of Tootsie Rolls. Starts big, then moves to a quick, spicy-hot resolution. People who think all-wheat whisky is mild or weak really need to try this luscious beauty. $35 CAD

Reviewed by: Davin de Kergommeaux (Winter 2016)

Sweeter on the nose than the palate, with crème caramel, autumn fruits, and sweet rye spices. Initial caramel notes become peppery, with raging heat that glows in the throat. A creamy mouthfeel works hard to resist this incursion of hot rye spices and searing cayenne pepper. Feels hotter than 40%, with sizzling spices but no alcohol burn. Fruity notes come and go, centered on cooked apples. Eventually fades to a long, sourish, bitter-orange finish.

Reviewed by: Davin de Kergommeaux (Winter 2016)

Distilled in 2008 from barley peated to 167 ppm and matured in virgin French oak casks. Sweet smoke and oak on the initial nose, with quite assertive spices. Freshly sawn timber, dried fruits, and emerging vanilla. Slightly earthy on the palate, where big spice notes continue with peaches, orange, and milk chocolate. The finish is relatively long, with cloves, licorice, ginger, and chili. Bold is the word! (12,000 bottles)

Reviewed by: Gavin Smith (Winter 2016)

A winsome, floral nose, with icing sugar, green tea, sweet toffee, and juicy fruits including apricot, dragon fruit, and ripe watermelon. The honey-fruity core of tangerine, watermelon, orange oils, Starburst candies, and a little caramel imports attractive flavors, the balance and complexity given heft by the white pepper and dried chili notes. The drawback is the lack of body and texture. The end brings a flurry of pepper and burnt oak, and a long tail of melon and spices.

Reviewed by: Jonny McCormick (Winter 2016)

Warmth. Bakery flavors set in right away, illustrating both sweet and spice: cinnamon bread, vanilla, yellow cake batter, gingersnaps, no-bake oatmeal cookies. Then, hints of smoke, dark cherries, chipotle pepper, and a slight hint of butterscotch. As is, it disappointingly finishes short, with a hint of cardamom. Water adds caramel complexity to the previously short finish.

Reviewed by: Fred Minnick (Winter 2016)

At 6 years, 4 months, and 4 days old, there’s a bit of an old-school bourbon nose, with caramel and butterscotch leading. Chocolate, cinnamon, and nutmeg follow. What starts out promising turns to grain, opening up to cornbread, freshly baked rye bread, and vanilla cupcake batter. Once the chewy-to-dry mouthfeel is established, there’s walnut bread, rice pudding, and buttered toast over heat. With water, the grain disappears and malty caramel dominates. This needs water or ice to maximize potential.

Reviewed by: Fred Minnick (Winter 2016)

I loosen up my shoulders and crick my neck, first left, then right: this is strong whisky. Creamed coconut, a little fudge, hints of nutmeg, unpeeled bananas, and quite a young grain character on the nose. Powerful: West Cork firing on all six. Sweet charred wood, caramel, macadamia nuts, and cinnamon toffee emerge unscathed. Settles down obediently with water: cinnamon toast and tasty caramels. This can handle plenty of water, though ultimately, the flavors still arrive at the same destination. (4,800 bottles)

Reviewed by: Jonny McCormick (Winter 2016)

This hothead stomps around the place, lashing out the peaty punches, but this raw power comes at the expense of balance. Coal scuttles, crumbly compost, smoked grass, chocolate ganache, and aromas of pit-cooked, blackened joints of pork. A thin medley of lemon, grapefruit, and orange segments is smothered by dense plumes of smoke, even more peaty with a dash of water, and it billows its way to a finish of chalky, fizzy candy round a bonfire. Imagine a smoked Trebor refresher. (964 bottles) £40

Reviewed by: Jonny McCormick (Winter 2016)