There should be few qualms about snapping up this aged Highland gem given the blender’s prowess and the generous pricing. Ripe stone fruit, straw, sweet oak, and ground almond on the nose. For its advancing years, it’s quite a ride at full strength; thick, glossy, and mouth-coating with tangy sweet oranges, fudge, and candied citrus. Best sipped neat, it ebbs away with bright orange fruit and buzzy spices. (1,080 bottles) £200

Reviewed by: Jonny McCormick (Spring 2017)

This is the ultimate PortWood expression from Balvenie and has been finished in 30 year old port pipes. A more vibrant and textured Travel Retail variant is non-chill filtered and bottled at 47.6%. Soft, red grape notes, vanilla, and milk chocolate on the nutty nose. Very discreet smoke. Rich plum flavors in the mouth, dark berries covered in cream, and spicy honey. The finish is long and elegantly drying.

Reviewed by: Gavin Smith (Spring 2017)

This 2016 release in its ceramic flagon entices you with lemon, soft fruits, honey, digestive biscuits, and taffy candy. It’s dense and weighty; oozing with flavors of barley sugar, caramel, sweet oak, and some mature orange peel characteristics underpinned with ginger and pepper. Profoundly long, sweet finish pricked with bitter orange and spice. One of those great drams that you can happily imbibe at cask strength without dilution. (2,000 bottles)

Reviewed by: Jonny McCormick (Spring 2017)

The oldest house bottling of Longmorn to date is non-chill filtered and lavishly presented in a purple casket, which probably accounts for a chunk of the purchase price. The nose is classic Longmorn: soft and sweet, majoring in honey, hazelnuts, caramel, and milk chocolate, while the creamy palate features orchard fruits, ginger, and allspice. The finish is lengthy and softly spiced, with honey, orange, and sweet oak.

Reviewed by: Gavin Smith (Spring 2017)

The 8^th Private Edition release. This one is finished in sun-baked casks which previously contained Malmsey Madeira. A predominantly sweet and fruity whisky, with caramel, honeyed almonds, peaches in syrup, and orange scone. Soft, soothing finish. Delicious!

Reviewed by: John Hansell (Spring 2017)

The 18 year old is Loch Lomond’s flagship single malt and marks the improvement in quality from this distillery during recent years. The nose offers peaches and vanilla, mild spice, pipe tobacco, and a hint of sweet wood smoke. Nicely textured, with bold, sweet, citrus fruit flavors, vanilla, almonds, and cocoa. Nutty, gently spicy, with cocoa and a hint of coffee in the lengthy, subtly peated finish.

Reviewed by: Gavin Smith (Spring 2017)

Rich and rounded vanilla, baking spices, caramel, and cast iron-baked cornbread straight from the oven. Hints of smoke, dried apricot, fresh-cut grass, and tilled earth. Then, raw honey, marzipan, raisins, and sweet oats, followed by baking spices for a medium to long finish. It’s very nice and needs no dilution to open up. Think of this as a high-proof sipper.

Reviewed by: Fred Minnick (Spring 2017)

Insights developed from four generations making fine California wine are applied brilliantly to Masterson’s 100% rye-grain whisky. Finishing in Hungarian oak barrels lends softness to warm glowing spices, ripe Bing cherries, Granny Smith apples, and cocoa powder. Sandalwood follows, then Humbugs, farmy notes, sweet grainy beer mash, fragrant esters, and candy canes, on a slippery palate. Long, spicy, vanilla finish.

Reviewed by: Davin de Kergommeaux (Spring 2017)

This was matured in first-fill sherry, bourbon, French wine, and tempranillo casks. Initial brine on the nose gives way to malt and orchard fruits, sweet smoke, and buttery malt. Sweet, medicinal smoke notes on the early palate, then toffee and peaches drying to aniseed and chili. Long and prickly in the finish, with licorice and black pepper. A complex rendering of Port Charlotte.

Reviewed by: Gavin Smith (Spring 2017)

This straddles the existing Sherry Oak and Fine Oak ranges by being a mix of spirit matured in both European and American oak sherry casks. Earthy sherry and old leather on the nose, with toffee, polished oak, and cherry blossom. Medium to full-bodied, with sherry, orange, cocoa, nutty vanilla, and developing wood spices on the honeyed palate. The finish is creamy, with insistent spices, cocoa, and tangy oak.

Reviewed by: Gavin Smith (Spring 2017)

Gorgeous dried apricot, peach cobbler, vanilla custard, plus a hint of cherry-flavored pipe tobacco. Rich, layered, and rounded caramel, with hints of cinnamon, nutmeg, clove, and allspice. Then earth, and lots of it, over a slightly chewy mouthfeel of caramel chew and Red Hots cinnamon candy. Medium finish counters wonderful bouquet and palate notes, but still lovely for sipping.

Reviewed by: Fred Minnick (Spring 2017)

Clove-spiked orange, melon, pomegranate, cherry lozenge, and aniseed. Cherry, Strawberry Laces, growing spiciness, ginger, pepper, almost effervescent fruit jamminess. Later, citrus peel, vanilla. Finish has vanilla bitterness and fresh green herbal tones. Water keeps the fruit but boosts those spices on the finish. (532 bottles)

Reviewed by: Jonny McCormick (Spring 2017)

The first core bottling from Box is named after the Sami people’s word for winter. It’s around 5 years old and matured in bourbon casks, with 24% of the composition using malt kilned to 39 parts per million. Smoky peats and smoked ham in harmony with blossom honey, lemon zest, and pistachio shells. Vibrant orange and lemon notes settle to creamy toffee and Edinburgh rock, the last drops of citrus squeezing out in the finish. 479 SEK

Reviewed by: Jonny McCormick (Spring 2017)

Built between Keith and Dufftown in 1898, but closed at the start of the 30s, Towiemore’s warehouses were still in use until 1993. Fresh peaches and fragrant florals, rich orange, roasted almond chips, and hazelnut. Glenrothes connoisseurs will appreciate this one. Mellow and nutty with a good supple texture; baked peach, dried peel, mango, and light spices, with a candied peel and spice finish.

Reviewed by: Jonny McCormick (Spring 2017)

This is the oldest core expression of Tomintoul’s Gentle Dram, now available in the U.S. It is a classic of this style of Speyside single malt. Peaches, malt, honey, vanilla, and developing floral notes on the nose. Full-bodied, with ripe apples, cocoa, milky coffee, honey, vanilla, and soft spices. Spicy and drying, with plain chocolate in the relatively lengthy, mellow finish.

Reviewed by: Gavin Smith (Spring 2017)

Fire is the first Highland Park expression to be fully matured in “refill port wine-seasoned casks” and it carries a 15 year age statement. Very fruity on the nose—raspberries and prunes —plus lightly-smoked pineapple and vanilla. More smoky, spicy fruit features on the palate, with a light sprinkling of cinnamon. The peat dries to leave ashy licorice and black pepper in a lingering finish. The port is pleasingly discreet. (4,938 bottles for the U.S.)

Reviewed by: Gavin Smith (Spring 2017)

Rum barrels replace port wood in a reformulated Pike Creek. The sweetness of the rum finish accommodates higher proof and an extra 5% shot of rye, making this Pike Creek slightly fatter than the original. Crisp clean wood, sweet earthy fruitiness, brisk peppers, lovely tongue-tingling clove-like glow, cigarette tobacco, salt water taffy, raisins, dark plums, and tart fruit.

Reviewed by: Davin de Kergommeaux (Spring 2017)

This just makes me happy. The nose brims with pure blossom honey, a dose of vanilla, whole peach, butter toffee, and an uplifting floral bouquet. A soothingly sweet and syrupy smooth concoction; this light-bodied whiskey of honey, caramel, and toffee feels like it should be dispensed with kindness in regular doses from a medicine spoon. The epitome of uncomplicated, easy-drinking, bourbon cask-matured whiskey.

Reviewed by: Jonny McCormick (Spring 2017)