Distilled in December 2005 using malt peated to a whopping 167 parts per million, this was matured in a mix of bourbon and Grenache Blanc casks. Old warm leather, rich smoke, developing peaty peach, chocolate-coated toffee, pipe tobacco, and iodine on the powerful nose. Huge peatiness in the mouth, oily, smoky orchard fruits, developing ginger nuts, and sea salt. Warming in the finish, with licorice, gunpowder tea, and ashy peat.

Reviewed by: Gavin Smith (Spring 2017)

A limited edition cask strength blend of four single casks by Alasdair Day released to mark 100 years since the last entry in their blender’s historic cellar book. The nose has warm caramel, whole orange, and a dry, grassy, and gristy note. Rich orange envelops the mouth with golden caramel, shortbread, and underlying spices of ginger and pepper. Takes water well and retains its character; lots to like here.

Reviewed by: Jonny McCormick (Spring 2017)

Soft and subtle aromas, but bolder on the palate. A base of creamy caramel is peppered with cinnamon heat, vanilla, brittle mint, and dried fruit. Firm oak grip on the finish balances the sweetness. Very enjoyable.

Reviewed by: John Hansell (Spring 2017)

Having replaced the 16 year old Longmorn with a no age statement Distiller’s Choice, owner Chivas Brothers reintroduced the16 year old. Vanilla, milk chocolate, and honey on the nose, plus quite intense sweet pear and apple notes. More rich fruit notes on the nicely textured palate, with vanilla and milk chocolate carrying over from the nose, plus raisins. The finish is long and silky smooth.

Reviewed by: Gavin Smith (Spring 2017)

This limited release was aged in seven cask types—both American and European oak in a variety of sizes—from four Spanish bodegas: Vasyma, Diego Martin, Jose Miguel Martin, and Tevasa. Citrus fruits, ginger, black pepper, light smoke, and rubbery leather on the nose. Ultimately, carnations. The palate is rich, nutty, and sweet, with malt, toffee, sticky sherry, maraschino cherries, milk chocolate, and gentle spice. Long in the finish, with spices and creamy cocoa.

Reviewed by: Gavin Smith (Spring 2017)

The Twin Wood release is the result of refilling this triple distilled single malt from its bourbon casks into oloroso casks for a 21-month finishing period. This produced a wonderfully dry nose of macadamia nut, pepper, and baked apple crumble. Rich sweetness, more sherry fruit, and raspberry, which develop with plum notes, some bitter fruits, old chocolate, and a little heat. Fruity sweetness is maintained through the finish.

Reviewed by: Jonny McCormick (Spring 2017)

Matured in first-fill sherry, bourbon, and French wine casks. Clean and fresh on the early nose; crisp green apples, vanilla, and floral notes, with just a hint of maritime influence in the background. Smooth on the palate, with spicy pear, honey, and ripe peaches; soon quite drying. The floral finish lingers, with spicy honey, drying spices, and ultimately a hint of smoke. (18,000 bottles)

Reviewed by: Gavin Smith (Spring 2017)

A composite of Tennessee and Kentucky whiskeys, finished in sherry butts and port pipes. It’s sherry-forward, but rich and layered in roasted nuts, caramel, dried caramel, vanilla cake batter, chocolate, chamomile, and roasted apple. Marzipan and honey flash with hints of hazelnut, pear, and molasses cookie over a slightly chewy mouthfeel. The medium to long finish gives a slight hint of citrus.

Reviewed by: Fred Minnick (Spring 2017)

Here’s a perfect example of a bourbon-matured whiskey lit up by a sherry finish; you can sense the toffee aromas swathed in dark sherry, yielding flavors of raisin and fig. A beautiful velvety texture with flavors of cherry, dark orange, rich notes of chocolate-dipped dark berries, toffee sweetness, and wood spices. When a bitter note creeps in, swallow and enjoy the short finish of currants and mixed peel.

Reviewed by: Jonny McCormick (Spring 2017)

An 8 year old from Wild Turkey’s Warehouse G, it’s classic Turkey on the nose, with a little spice, caramel, nutmeg, oak, and slight hints of lavender. Then sautéed barley, pecan shell, brown sugar, chewing tobacco, and bittersweet chocolate. An earthy oak note blossoms, with a layered caramel chew following this whiskey home to a medium finish. (Maisano’s Fine Wine and Spirits exclusive)

Reviewed by: Fred Minnick (Spring 2017)

The oldest expression available from Speyburn, this has been aged in a mix of American oak fino sherry and bourbon casks, and is non-chill filtered. Vanilla, honey, lemon, and spice on the fragrant nose. Quite full-bodied and creamy on the palate; nutty, with malt, honey, and citrus fruit. The citrus fruit becomes spicier in the medium-length, oaky finish.

Reviewed by: Gavin Smith (Spring 2017)

This limited edition bottling is non-chill filtered and initially matured in bourbon barrels before an unspecified period of finishing in sweet Moscatel fortified wine casks from Spain and Portugal. Sweet grapes, dates, cinnamon, salted butter, wax polish, and printer’s ink on the nose. Viscous on the palate, with ripe plums, honey, plain chocolate, white pepper, and worn leather. The finish is long and fruity, with drying oak.

Reviewed by: Gavin Smith (Spring 2017)

Initially matured in recharred puncheons, then transferred for an unspecified period into virgin American oak casks. The nose offers icing sugar and soft toffee, vanilla, clementine, and wood varnish. More icing sugar, with orange and fudge on the palate, plus wood spice and an herbal note. Fruity through the finish, while spice builds, with a hint of aniseed at the close. An interesting alternative to the classic sherry-rich GlenDronach style.

Reviewed by: Gavin Smith (Spring 2017)

This is 3 years old, Indiana distilled, and has a “ladle” of Maryland spring water added. It includes two rye mashbills—one high, one low—breaking the mold from similar Indiana-distilled ryes. For its youth and strength, it immediately and amazingly feels mature, showing rich caramel, spearmint, and earth. The momentum slows with subtle blueberry rye muffin, black pepper, and cardamom. It finishes medium with a hint of cornbread.

Reviewed by: Fred Minnick (Spring 2017)

Malt whisky from the Scottish Highlands finished in Virginia, in Virginia wine casks. A potpourri of red fruit (raspberry, currant, cherry), tangerine, caramel, honey, and marzipan. Polished leather, tobacco, and oak on the finish. The port influence smooths out the rough edges nicely and adds depth to this youthful, lively whisky. (Loch & K(e)y exclusive)

Reviewed by: John Hansell (Spring 2017)

Nuts, plum, dried red fruits, plump berries, and oak on the nose, while the palate pours lush and fruity, with a sherry-like quality with pot still richness. Cigar wrapper, wet walnuts, and pine emerge to ride the wave of vanilla, soft malt, and spice-laced baked fruits. Offers the fruity allure of a Speyside malt coupled with American bravado for a long resinous and fruity finish.

Reviewed by: Jeffery Lindenmuth (Spring 2017)

Like its elder sibling, Loch Lomond 12 year old is presented in non-chill filtered form, and in this case, matured in a mix of bourbon, refill, and recharred casks. Ripe apricots, vanilla, and a suggestion of peat smoke on the nose.  The full palate offers oranges and pears, plus developing spicy malt and mild peatiness. Long in the finish, with spicy fruit notes. Drying, with subtle tannins.

Reviewed by: Gavin Smith (Spring 2017)

Heavily peated Bunnahabhain spirit, referred to as Margadale, was used for this bottling and matured in refill sherry butts. Savory on the nose, with smoky brine, plain chocolate, and Granny Smith apples. The palate offers similar green apple notes, along with sweet peat, cocoa, and licorice. Wood smoke and pipe tobacco in the medium-length finish.

Reviewed by: Gavin Smith (Spring 2017)