When the caramel train comes, it rarely returns after such strong earthy notes of roots, hay, and soil. It’s the same story in the next round: first, pan-fried sweet potatoes and parsnips dominate; caramel returns with vanilla, allspice, and white pepper. Then the odd but welcomed combo of campfire-smoked marshmallows and gingersnaps just before a long caramel finish. Very unique.

Reviewed by: Fred Minnick (Summer 2017)

This veteran expression from Deanston Distillery was matured in refill bourbon casks before spending no fewer than 10 years in oloroso sherry butts. Rose petals, fresh pineapple, clotted cream, cinnamon, and dusty oak on the enticing nose. Unctuous in the mouth, with apple pie, cinnamon, hazelnuts, and ginger. Drying slowly to pleasing fruity, tannic notes. Extremely long finish, with a persistent citric tang. (Less than 500 bottles globally)

Reviewed by: Gavin Smith (Summer 2017)

What happened when Warenghem Distillery’s David Roussier finished some of his famous Breton whisky for 2 years in a Dartigalongue Armagnac cask from the oldest Bas Armagnac production house? Sweet apple, pear, vanilla, lemon peel, and marzipan appear. A drink that awakens intense citrus sensations of marmalade, mixed peel, lemon and orange segments, followed by a light snap of pepper, gooseberries, nectarine flesh, and a lemony finish with hints of oak.

Reviewed by: Jonny McCormick (Summer 2017)

This blend has style. Coils of red apple peel, ripe orange, cherry blossom florals, freshly split oak, and dry, gentle spices, like running a wet finger around an old spice jar. It’s juicy and thick, with festive satsumas, some bright sharpness, and acidic citrus overcome by juicy sweetness, marmalade flavors, and walnut. The refined finish has a tangle of spice, orange peel, honey, and just a whiff of struck match.

Reviewed by: Jonny McCormick (Summer 2017)

First it’s oak and leather, then spices of a different sort dominate, such as anise, fennel, and caraway. Then, the usual suspects in a bourbon of this age: caramel, vanilla, leather, oak, nutmeg, and slight hints of off-the-beaten-path notes: black pepper and sage. After a lovely medium-to-long finish with a strong note of toasted pecan, this is, for sure, a good, though not great sipping whiskey.

Reviewed by: Fred Minnick (Summer 2017)

Think southern kitchen: cornbread, sorghum, and brown sugar. Then it blossoms into a more traditional spice-forward American whiskey, with caramel, vanilla, baking spices, black pepper, habañero, and jalapeño honey. Toward the end, subtle herbs appear just before a long and spicy finish.

Reviewed by: Fred Minnick (Summer 2017)

The first expression in Douglas Laing’s new Old Particular Consortium of Cards Single Cask Scotch Whisky Collection was sourced from a single refill butt. The nose offers sweet peat, toffee bonbons, brine, beach tide lines, and antiseptic. Finally, a sooty chimney. The palate is zesty, with ashy peat, asphalt, chili, and citrus fruit. Dark chocolate, more soot, and extra chili in the very long finish. Quintessential Laphroaig! (665 bottles) £140

Reviewed by: Gavin Smith (Summer 2017)

Maraschino cherries, red currant, oak bark, and wet slate on the nose after 6 months of finishing. Light, clean opening with cherry and strawberry; a little fig and raisin bring depth. Hints of clove and aniseed dart about, then more oak swells up, though the red fruity sweetness stays in control. A smooth finish of fruit chews, with those spices burning brightly deep in the back of the throat. (769 bottles)

Reviewed by: Jonny McCormick (Summer 2017)

Some of the first peated spirit produced in the late 1990s at Tobermory Distillery has gone into this bottling, which has been finished in marsala wine casks. The nose yields earthy malt, new leather, printer’s ink, and a final fragrant note. Big, bright flavors of orchard fruits and sweet peat on the palate, plus black pepper and dessert wine. Ashy peat, burnt oak, and lingering pepperiness in the finish.

Reviewed by: Gavin Smith (Summer 2017)

Cinnamon, dusty cocoa, rich toffee, and sultana on the nose. The mouthfeel is leaner, with more cocoa and savory ham notes, sweet popcorn, cinnamon, and thin slivers of chocolate, all shot through with sweet stewed fruits. Water brings out a soft chocolate brownie before a lengthy finish.

Reviewed by: Jonny McCormick (Summer 2017)

Aged in first-fill sherry butts, this cask strength vintage from Gordon & MacPhail features a nose which opens with savory ginger, becoming more fragrant, plus vanilla, fudge, and warm leather. Oily in the mouth, with ripe cherries, sweet spices, pipe tobacco, and new leather. Nutty and slightly earthy. Citrus fruit, dry spicy peat, and black pepper in the finish.

Reviewed by: Gavin Smith (Summer 2017)

Fresh and approachable, with lemon curd, green apples, almond, and caramelized brown sugar. Sweet lemon and honey, icing sugar, and little twists of orange peel, then as it relaxes, nougat, nuttiness, Cinnamon Toast Crunch cereal flavors, and more creaminess. The finish keeps a grip on the front of the mouth. This sip of Tipp will do me just fine until the family-run distillery is built at Ballindoney Farm.

Reviewed by: Jonny McCormick (Summer 2017)

Peated to 14.8 ppm, this expression from anCnoc’s Peaty Collection falls between Rutter and Cutter in terms of its phenolic level. Immediately smoky on the nose, with oily fudge and milky coffee. Well-balanced in the mouth, with rich flavors of peat, soft fruit, and vanilla, plus a hint of brine and iodine. The finish is lengthy, with peat embers, walnuts, and more iodine.

Reviewed by: Gavin Smith (Summer 2017)

Matured in bourbon casks, this expression offers a sweet, pleasing nose of honey, icing sugar, toffee bonbons, and orange peel. Medium-bodied, with barley sugar, soft oak, nectarine, and lychee. Vanilla and a return of honey in the medium-length finish.

Reviewed by: Gavin Smith (Summer 2017)

The revival of Bladnoch Distillery in southwest Scotland continues, with the launch of 15 and 25 year old expressions to add to the NAS Samsara (reviewed winter 2016). Talia has been finished in new American oak casks. Sweet and floral on the nose, with violets, Jaffa orange, and fragrant fresh oak. Medium to full-bodied, with rich fruit notes, praline, malt, and finally, raisins and prunes. Dark oak in the long, mouth-drying finish.

Reviewed by: Gavin Smith (Summer 2017)

A rare beast of 100% malted barley mash distilled in a Coffey still. Dried grasses, butterscotch toffee, honey spread across hot toast, fresh green apples, custard creams, and peppercorns leap from the glass. From the sweet apple, lemon, orange, and honey, it fleshes out with toffee apple, sweet vanilla, and cinnamon stick, concluding with a little more grain character and spice on the finish. Delicious stuff!

Reviewed by: Jonny McCormick (Summer 2017)

When in doubt, the answer to any question is usually ‘more whisky.’ Here, peat smoke takes an upper hand over the sweet aromas of juicy orange and pear. The whisky begins icing-sugar sweet, settles to bubble gum, pear, apple, and malt, showing its impeccably balanced, finely textured character replete with strands of oak spices, gentle smoke, baked pastry, and vanilla custard. You can’t go wrong at this price.

Reviewed by: Jonny McCormick (Summer 2017)

I’m reminded of leafy ferns in spring, sweet melon, green bananas, fresh cream, and a dusting of spice when I nose this blend. A light, green fruit taste of white grape and melon overlaid with runny toffee and banana, before the impression of thick fruit skins, becoming slightly tannic. Light spices and pepper follow with a finish of apple core and rich spice. (760 bottles)

Reviewed by: Jonny McCormick (Summer 2017)