This blend of double distilled single malt and grain has bourbon cask and American oak written all over it. The allure of spice, vanilla cream, cedar sticks, malt, cinnamon, and banana chips draws you in. Burning brown sugar sweetness and vanilla toffee meet the snappy acidity from orange, lime, and pineapple goaded by pepper and cardamom bystanders. Undoubtedly a great session whiskey, so throw away the cork.

Reviewed by: Jonny McCormick (Spring 2017)

Amping up the original Blue has pushed this blend of own-distilled flavoring and sourced base whiskies deep into sipping territory. Crème brûlée and a soft vanilla nose become Werther’s caramels, until Still Waters’ signature rye spices and white pepper take charge. Add water and it blooms like a flower, dampening the spices and leaving a round, creamy, chocolate-like mouthfeel.

Reviewed by: Davin de Kergommeaux (Spring 2017)

This young whisky from the Mars Shinshu Distillery was matured in Japanese wine casks. Fragrantly aromatic with perfumed florals, apple blossom, and pastel-colored chalky candy. By way of explanation, Rindo means “gentian,” the mountain flower of Nagano. Its light texture is rather sweet, with caramel, mango, a piquancy of tart oranges, and a little underlying pepper and clove. A snarl of pepper and lingering soft fruits rounds things off. (8,200 bottles)

Reviewed by: Jonny McCormick (Spring 2017)

Thick orange peels, grapefruit, lime zest, and Starburst taffy candies keep the nose of this premium expression within the purview of the Black Bull character. Layers of vanilla custard, mellow fruit, and ginger snaps quench an initial rush of sharp citrus. Sponge cake creaminess abounds though the spices nibble at the edges, leaving a long, sweet, citrus finish. Water nips the more acidic elements while leaving the citrus flavors intact.

Reviewed by: Jonny McCormick (Spring 2017)

Lush and fruity. Sappy, with waxed fruit, golden raisin, plum, and nectarine rock candy. Mouth-clinging finish. Definitely post-prandial, after a hearty meal. (With a cigar, perhaps?) (Loch & K(e)y retailer exclusive)

Reviewed by: John Hansell (Spring 2017)

As the name implies, this non-chill filtered expression was finished in Pedro Ximinez sherry butts. The nose offers sweet sherry, honey, malt, and lemon, while the palate yields more sherry, plain chocolate, honey, spicy toffee, and a hint of orange. More spicy toffee, plus drying oak in the medium-length finish.

Reviewed by: Gavin Smith (Spring 2017)

A fusion of Japanese and Scotch whisky from the owners of the Mars Shinshu Distillery, who have recently opened a second distillery named Tsunuki. Dates, treacle, red cabbage, and maitake mushroom add intrigue. Light-textured, sweet and juicy, with burnished orange, toffee apple, dark caramel, but some lackluster spices. The texture becomes fatter with dilution, as damson flavors emerge. Finish of bonfire toffee, flat cola, raisins, and spice. £75

Reviewed by: Jonny McCormick (Spring 2017)

Glansa is described as a “peated whisky cask finish,” with the majority of its unspecified maturation time being spent in first-fill American oak casks. Madeira notes on the nose, with vanilla, honey, and pears. Richly fruity on the palate, with cocoa powder, vanilla, caramel, and mild wood smoke. Dark berries emerge from the background. The dark fruits continue through the lengthy finish, where smokiness increases.

Reviewed by: Gavin Smith (Spring 2017)

Finished 2 years in Quady Black Muscat barrels. Deep amber, ruby hues. Richly sweet, with raspberry preserve, pipe tobacco, dark chocolate, prune, honeysuckle, vanilla, and black tea. Dry leather finish cuts through the sweetness. Unique and peculiar. (Loch & K(e)y exclusive)

Reviewed by: John Hansell (Spring 2017)

Kyloe is the old Scots name for the famous hairy, horned breed of Highland beef cattle, better known in Scotland as a Heilan coo. This bright NAS whisky has aromas of fresh orange, lemon, grapefruit, and light muscovado sugar. It is soft and sweet to drink, with lemon sherbet notes, some fruity piquancy, and rich butterscotch, with some peppermint creeping in on the finish.

Reviewed by: Jonny McCormick (Spring 2017)

This whiskey portrays its coastal origin with a lovely sea-air quality that vies for attention with brown sugar, beeswax, and delicate smoke notes. Gentle peatiness weaves through the cocoa-tinged honeyed malt on the palate, culminating in a smoldering finish, where the mouthwatering saltiness seals the deal. Nicely integrated and well balanced, with fine pot still character. A single malt of pale and peated malts, aged 7 years in bourbon barrels.

Reviewed by: Jeffery Lindenmuth (Spring 2017)

The stills ran cold in this lost Islay distillery at Ballygrant in the 1860s. Excitingly acrid smoke on the nose: like fireworks or the smoking muzzle of a rifle mingled with summer lemons and crunchy green pear. Poached pears in cream, greengages, and peppercorns meet a stealthy, sour gooseberry takeover. Fades to a chalky, sour fruit plateau before a chili heat finish.

Reviewed by: Jonny McCormick (Spring 2017)

New in 2016, this is an NAS entry-level bottling for the brand, matured in bourbon barrels before spending a finishing period in oloroso sherry butts. Sweet and malty on the nose, a hint of mash, then pineapple. Becoming more floral, with violets. The palate offers soft fruit notes, cocoa powder, light sherry, and mixed nuts. The finish is medium in length, with milky coffee and soft spices.

Reviewed by: Gavin Smith (Spring 2017)

The youngest age statement Bull in the fold, this one has shredded citrus peel, fleshy grapefruit, candied orange peel, and lemon meringue pie. Soft fudge, honey, tart lemon, and buttery pastry with a nip of peppery spice under the tongue complete a satisfying combination. A delicious everyday kind of dram, and I preferred this expression’s brightness and attack of the flavors over the 12 year old.

Reviewed by: Jonny McCormick (Spring 2017)

Speyburn’s entry level NAS single malt takes its name from the Gaelic term for “golden salmon” and was matured in bourbon casks. The nose is light and youthful, with malt, vanilla, and unripe apples, while the palate offers more malt and vanilla, plus dry, spicy oak. The finish is medium in length and grassy, with ginger and further dry oak.

Reviewed by: Gavin Smith (Spring 2017)

This 2016 release follows similar port and Madeira quarter cask-matured Kilchomans, with sauternes casks being pressed into service this time. The casks in question were sourced from Château d’Yquem and the whisky is 5 years old. Earthy peat, a savory note, vanilla, citrus fruit, and sweet wine on the nose, while the palate offers smoked haddock, tarry rope, and bonfire embers. The finish is relatively long, with fruity peat. (6,000 bottles)

Reviewed by: Gavin Smith (Spring 2017)

An intense nose offers complexity with minty herbal notes, licorice, fresh-sawn oak, and peppery spice at the forefront, giving way to pithy orange peel on the palate. With a bit of water to subdue the punch, this becomes impressively smooth and fruity, revealing sandalwood aromas and offering a lovely, long finish of candied orange and sweet chocolate-covered cherries. 60% corn, 20% wheat, 10% rye, 10% barley.

Reviewed by: Jeffery Lindenmuth (Spring 2017)

An intriguing whiskey, this smells like a flat, warm beer that was so good you still want to drink it the next day. Triple distilled from Samuel Adams Boston Lager, the hop notes are quite identifiable and really work well, imparting citrus, pine, and floral aromas. The palate is medium-bodied, with marshmallow sweetness, stone fruits, guava, and passion fruit, sprinkled with sea salt. Unusual, yet delicate, lively, and almost refreshing.

Reviewed by: Jeffery Lindenmuth (Spring 2017)