Top notes of hay, honey, and caramel over a spicy core pulsating with pepper, rye, spiced Quaker Oats, and freshly planed wood. An epic battle ensues: round after round of citrus vs. spice, both growing stronger as they slug it out; jabs of sweetness meet a chastisingly nippy right hook, until, eventually exhausted, both protagonists drop their guard. Dry crackling spice and sugared almonds run through a mighty long finish.

Reviewed by: Jonny McCormick (Summer 2017)

A combination of 7 to 12 year old ryed bourbons finished in cabernet sauvignon barrels, it’s a caramel lover’s delight. You’ll find fruit in several forms: cherry, blackberry, black currant juice, and strawberry-rhubarb jam. Vanilla lurks throughout, followed by buttered cinnamon popcorn, apple pie filling, nutmeg, and caramel-drizzled bread pudding. Each pronounced note combines for a savory ride to a long, lasting, and delightful finish. A necessity for barrel-finish fans.

Reviewed by: Fred Minnick (Summer 2017)

At 6 years old it’s hard to believe this could get any better with more time in the barrel. It begins with an explosion of honey, warm graham crackers, cinnamon, nutmeg, and marzipan. Then it’s saddle leather, pumice, caramel-covered popcorn, and jalapeño-and-peach jam spread over a flat tamale. More baking spices develop as the whiskey finishes long with a lovely salted-caramel note.

Reviewed by: Fred Minnick (Summer 2017)

Jasmin Haider-Stadler is the second-generation distiller at Austria’s most-visited distillery. The distillery is particularly noted for its rye whiskies and this is their best seller, made from 60% rye and 40% malted barley. The nose has nutmeg and cinnamon spices, milk chocolate, and dark fruits. An ever-changing spectrum of flavors delights the palate: vanilla, crisp cinnamon, dusty cocoa, hot chocolate, pepper, and bramble jelly. Any keen importers reading this? €47

Reviewed by: Jonny McCormick (Summer 2017)

The third batch in this series comprises twelve sherry butts distilled between 1989 and 1992, eleven American oak hogsheads from 1989, and eight refill American oak butts distilled in 1992 and 1993. Rich sherry, honey, and malt notes on the nose, with figs and citrus peel. Silky on the palate, with Jaffa oranges, raisins, ginger, and plain chocolate. Licorice, sherry, and spicy oak in the very long finish. (8,850 bottles)

Reviewed by: Gavin Smith (Summer 2017)

As ever, the composition of Black Art is a closely guarded secret, and this is distiller Adam Hannett’s first such assembly. Rich aromas of fig, succulent autumn berries, sherry, cream, and malt feature on the complex, floral nose. Viscous on the palate, which opens dry, with developing berry fruits and spicy oak, plus dried fruits and candied peel. Long and drying in the finish, with plum and peppery oak.

Reviewed by: Gavin Smith (Summer 2017)

Inhale deeply and this bestows a sense of serenity; morning dew on clipped lawns strewn with spent fireworks and strands of honey mingled with subtle, elegant smoke. Blender Maureen Robinson’s light, well-balanced creation ushers in gentle honey and growing sweetness, before billowing puffs of smoke grow dominant. Charred peaks of a lemon meringue pie, iced coffee, and milk chocolate follow, leaving a catch of smoke in the aftertaste. Quite a charmer.

Reviewed by: Jonny McCormick (Summer 2017)

This archetypal midnight dram enthralls with aromas of cedar wood humidor, blossom honey, hazelnut, vanilla pod, treacle cake, and maple syrup. Dry as leaves, save for some floaty florals. It’s less weighty than some whiskies at this age, with a balanced show of cinnamon, cocoa, berry fruits, dried grapefruit, hard peel, wood spices, dark toffee, and oak. A finish of dark vanilla, oak, spice, and leather make for a fine digestif. (782 bottles)

Reviewed by: Jonny McCormick (Summer 2017)

This offers a slightly oily nose, with orchard fruits, vanilla, cocoa powder, nutmeg, cucumber sprinkled with white pepper, and very subtle smoke. Powerful flavors of peppery fruit and malt on the palate, with honey, butterscotch, milk chocolate, cinnamon, and mellow oak. The finish is lengthy and redolent of toffee apples.

Reviewed by: Gavin Smith (Summer 2017)

The latest batch of cask strength GlenDronach should make Aberlour a’bunadh look to its laurels. It is matured in a combination of Pedro Ximenez and oloroso sherry casks. The nose is quite perfumed, with sweet sherry, figs, nutmeg, satsumas, and candied peel. Voluptuous in the mouth, with early bright fruit notes, cinder toffee, and caramel, followed by darker sherry and raisin notes. Lightly peppery and tannic, with plain chocolate. £55

Reviewed by: Gavin Smith (Summer 2017)

Like an old confectionery shop, with fruit Life Savers, marshmallow, pear drops, coconut oil, and cherry notes. Ideal for those with a sweet tooth, it doles out tangy citrus, lemon peel, strawberry bubble gum, then evens out with a creamier mouthfeel and more red fruits; red currant and cranberry. Tangy and moreish once you weather the sugar rush, concluding with a lengthy finish of ripe fruits after a spicy flare.

Reviewed by: Jonny McCormick (Summer 2017)

This whiskey’s mashbill includes both rye and wheat. (Most bourbons contain one or the other, and usually it’s rye.) The sweet, inviting mellowness of the wheat is there; so is the spicy zing of the rye. Look for creamy caramel and soft vanilla peppered with fresh mint and warming cinnamon. Firm oak grip on the finish, with lingering spice. Dynamic and invigorating.

Reviewed by: John Hansell (Summer 2017)

The bright, sunny welcome of the rum cask greets you as you raise the glass to your nose. Honeycomb, golden syrup, fresh bread, and dry, powdered-spice aromas. The satin smooth palate boasts sweet melon and honey, developing caramel and orange oils, with a tail that turns slightly nutty. Worth a comparative tasting against Teeling Small Batch, this is an Irish whiskey to take you through the summer.

Reviewed by: Jonny McCormick (Summer 2017)

A blend of whiskeys finished in rum and rye barrels, it’s molasses-forward with quick introductions of clove, vanilla, flowers, and strawberry. Green apple and ginger cookies appear before a burst of caramel chew, herbs, and chewing tobacco. At times fascinating for its rye, bourbon, and rum qualities, albeit a little hot, it’s a must-pour for a spirits lover.

Reviewed by: Fred Minnick (Summer 2017)

Part of anCnoc’s Peaty Collection, Cutter has been distilled from malt peated to 20.5 ppm. The result is a dram with a nose of ashy peat and medicine cabinets, backed by vanilla and canned apricots. Rich peat on the palate, with citrus fruit and crème brûlée. The slightly oily finish is long and bonfire-like.

Reviewed by: Gavin Smith (Summer 2017)

Quantities of Optic and Oxbridge barley varieties were grown on eight Islay family farms during 2009, and the following year this grain was distilled, then matured in bourbon and French wine casks. The nose offers ginger, melon, malt, sweet (lit) pipe tobacco, freshly baled straw, resin, vanilla, and spice. Chewy in the mouth; oily, with toffee spices and youthful oak notes. The finish features oysters with lemon squeezed over them.

Reviewed by: Gavin Smith (Summer 2017)

Aged in a mix of bourbon and sherry casks; the nose is initially relatively reticent, slightly earthy, with a hint of drinking chocolate, emerging sherry notes, and subtle orange. Toffee, more chocolate, and spicy dried fruits on the relatively full-bodied palate. Long in the finish, with wood spices.

Reviewed by: Gavin Smith (Summer 2017)

On the nose, a tapestry of candied fruit, dark caramel, and molasses. Then it’s herbs, ocean air, oak, fruit, roasted peanuts, pecan pie, and pie crust in the oven. Nuanced vanilla appears, but prominent black licorice, leather, burnt pumpkin bread, and tobacco dominate toward the end. A decently long finish gives a strong hint of bread pudding. This is definitely not your typical rye, but it sure is tasty.

Reviewed by: Fred Minnick (Summer 2017)