This is a work of art. It begins by revealing vanilla, from custard to cake icing. Then it speaks caramel with a dark chew, crème brûlée, and Werther’s Original hard candy. From here, complexity takes over, with candied popcorn, butterscotch, chocolate ganache, French toast, maple, honey, pumpkin pie, fried pie dough, blueberries, and cinnamon, with hints of molasses and pecan. The long finish seems to offer a concentration of all the flavors. Delicious. Editor's Choice.

Reviewed by: Fred Minnick (Winter 2017)

Caramel. Caramel. Caramel. It comes early and remains to the finish. In between this caramel sandwich, it’s nutmeg, cinnamon, jasmine, rose petals, baked apples, fudge, pecan pie, peanut brittle, and roasted peanuts. Over a mouth-coating palate, its complexity tingles and every note plays just under the rich and layered caramel that presents itself as a chew on the extremely long finish. This is a must-have sipper.

Reviewed by: Fred Minnick (Winter 2017)

As bourbon matures in new charred oak barrels over time, it approaches a perilous point when the oak dominates the flavor. To sip Elijah Craig at 12 years of age—at full barrel proof, without dilution or filtering—is to taste bourbon at its apex, so dangerously close to going over the crest of the hill, yet delivering a massive mouthful of incredibly robust flavors that drape leathery oak over a gooey caramel core, sprinkled with baking spice, while candied nuts and tobacco leaf notes appear on a drying finish dusted with cocoa. Number 1 in the 2017 Top 20 

Reviewed by: Jeffery Lindenmuth (Winter 2017)

Rejoice! Those greedy angels have left sufficient liquid behind in the Amrut warehouse for a new release. Chocolate ganache, dark fudge, rye bread, toasted fennel seed, overripe mango, lavender, and parma violet aromas. It’s divine: chocolate brownie, orange peel, espresso, bramble, candied fruit jellies, toffee, and blackened oak, with a finish of fruity chocolate. Repay such celestial avarice by acquiring some of this heavenly whisky for yourself. (180 bottles for the U.S.)

Reviewed by: Jonny McCormick (Winter 2017)

An incredibly complex creation using stock from Diageo’s 28 operational single malt distilleries, this has minted toffee, gummy bears, raw gooseberry, fresh whole grain bread, and earthy spices shaken over sweet banoffee pie. Rich fruit, cocoa, granular white chocolate, dark citrus, waxy caramel bars, nutmeg, cinnamon, and bitter dark chocolate. Water stimulates green fruit notes. A beautiful sugared almond note materializes with sweet fudge and dried apple dipped in chocolate. £125

Reviewed by: Jonny McCormick (Winter 2017)

Wild Turkey often exhibits a delightful earthiness, and when earth meets sweet in whiskey, it’s a beautiful thing. Wild Turkey Master’s Keep Decades achieves a rich texture where deep-tilled soil, fresh-cut grass, and mushrooms meet leather and dark chocolate, followed by dill, oregano, and oak. Caramel and vanilla explode over a heavy dose of cinnamon. Master distiller Eddie Russell mingled barrels ranging from 10 to 20 years old in order to strike this balance and complexity. His method displays the potential of combining extremely old stocks into batches with younger barrels to build a great whiskey. Number 3 in the 2017 Top 20 

Reviewed by: Fred Minnick (Winter 2017)

Conventional wisdom suggests that Lagavulin is at its peak at 16 years of age. However, this superlative 12 year old confirms why many consumers like their Lagavulin younger. This is Lagavulin at its very best: bold, yet complex and satisfying; full of character, with smoky, savory, maritime, sweet vanilla, and fruit notes all merging into a balanced and eminently drinkable whole. It takes a few drops of water well, releasing burnt grass aromas and more palate sweetness. The Diageo Special Releases are not known to be bargains, but this Lagavulin is sensibly priced, and the greatest all-around value from the 2017 lineup. Number 4 in the 2017 Top 20 

Reviewed by: Gavin Smith (Winter 2017)

This is an ode to this bourbon’s old-school style that, post-caramel and cinnamon, is balanced with dried blueberries, sweet cornbread, nutmeg, saffron, citrus, and slight hints of chipotle, ginger, and clove. Under the beautiful spice come vanilla cake batter, almond butter, and salt water taffy that walk it to a finish that just doesn’t quit. It’s the vanilla-forward finish that makes this an upper-echelon whiskey. (13,800 bottles for the U.S.)

Reviewed by: Fred Minnick (Winter 2017)

This is the 15^th Special Releases bottling of Lagavulin 12 year old. Matured in refill American oak hogsheads. The nose is smoky, with kippers, charcuterie, and bonfire embers, offset by berry fruits. On the unctuous palate, smoke blends with vanilla, green apples, and licorice, plus pepper and sea salt. Peppery, ashy peat in the lengthy finish. (Individual reviewer rating: 91)

Reviewed by: Gavin Smith (Winter 2017)

Glenmorangie Astar returns after a five-year absence. Astar is matured in custom toasted casks made from slow-growing trees on north-facing slopes in the Ozark Mountains of Missouri. The barrels harbor bourbon for four years before heading to Glenmorangie. That level of provenance doesn’t come cheap, which is why the original Astar was discontinued in 2012, just four years after its acclaimed appearance. The exquisite Glenmorangie aromas and flavors—floral, with rose hips and orange blossom—are dialed up to new levels of intensity, while the voluptuous and sweet palate exudes harmony and balance. Number 2 in the 2017 Top 20 

Reviewed by: Gavin Smith (Winter 2017)

The first bottling of Astar was released in 2008. The 2017 release was matured in casks made of oak from Missouri’s Ozark Mountains. The nose is floral, with rosehips, orange blossom, and milk chocolate-coated Turkish delight. Honey and citrus notes follow. Voluptuous on the palate; sweet, even sugary fresh fruit notes, plus vanilla, cinnamon, and cloves. Drying from coconut to plain chocolate in the lengthy finish. Extremely accomplished. (Individual reviewer rating: 93)

Reviewed by: Gavin Smith (Winter 2017)

Historically used for blending, Tamdhu flies under the radar of many scotch aficionados. But this underappreciated Speyside whisky compares well with more famous sherry bombs by offering a sweet, savory, slightly funky depth. At first sniff, Tamdhu seems like it might knock you out with one blow—but this gentle giant is a lover, not a fighter. Viscous and meaty, this cask-strength stunner reveals dried fruit, dark chocolate ganache, ginger spice, and saline minerality, thundering softly into a long finish. Ian Macleod Distillers revived Tamdhu, and their pledge to bring Rosebank back to life excites us to rediscover more top-quality whisky with a distinct identity. Number 8 in the 2017 Top 20 

Reviewed by: Susannah Skiver Barton (Winter 2017)

Indian single malt distillers like Amrut and Paul John turn out first-rate whiskies that measure up to the most venerable names in scotch. Rampur, a single malt from Radico Khaitan Distillery in the foothills of the Himalayas, is the newest ambassador for this blossoming whisky nation. Indian-grown six-row barley provides biscuity malt aromas that undergird a cornucopia of tropical melon, papaya, and soft yellow jackfruit. The oily palate coats the mouth with cocoa, grilled pineapples, hibiscus blossoms, and tingling spices. With its exceptional, long finish, Rampur may set America on a path to truly appreciating Indian whisky’s style and terroir. Number 5 in the 2017 Top 20 

Reviewed by: Susannah Skiver Barton (Winter 2017)

This veteran Dalmore was matured successively in bourbon casks, Matusalem oloroso sherry casks, colheita port pipes, more bourbon wood, and finally, Champagne casks. The nose offers orange marmalade, vanilla, milk chocolate, maraschino cherries, white pepper, and a hint of black treacle. Sweet sherry and sultanas on the early palate, with developing prunes and licorice. The finish is extremely long, with increasing licorice, plain chocolate, wood spice, and tannic oak. (50 bottles)

Reviewed by: Gavin Smith (Winter 2017)

Ardbeg doles out occasional limited releases for their avid fans, but for nearly a decade the core range consisted of just three whiskies: 10 year old, Uigeadail, and Corryvreckan. The addition of An Oa, matured in a combination of virgin oak, Pedro Ximénez sherry, and bourbon barrels, and married in a French oak ‘gathering vat’ prior to bottling, marks a reason to celebrate. An Oa is a more approachable Ardbeg. It lacks some of the typical oiliness, but flavor and complexity abound with hot peat, black tea, and peppery cloves. Die-hard Ardbeg fans should have no complaints, and new converts have a real treat in store. Number 6 in the 2017 Top 20 

Reviewed by: Gavin Smith (Winter 2017)

Ardbeg's first standard release in nearly a decade, An Oa is matured in virgin oak, Pedro Ximénez, and bourbon barrels, with component whiskies married in the distillery's French oak 'Gathering Vat.' The nose offers sweet peat, smoky lemon rind, ginger, and angelica. A soft and sweet palate entry is followed by hot peat, black tea, peppery cloves, and aniseed. Black pepper lingers through the long, smoky finish.

Reviewed by: Gavin Smith (Winter 2017)

It’s like someone just turned up the volume on flavor. Cherry fudge, marshmallow, vanilla pod, ristretto, luscious caramel, almond-topped Dundee cake, and wood spices. Dark, oily, and muscular, with burnished orange, clove, licorice, and burnt char. Sweetness brims over the tongue with apple, pear, and malted barley as it softens to a beautiful velvety texture. This whisky’s great journey is over. The baked apricot instigates an eternal finish (1,352 bottles, 300 for the U.S.)

Reviewed by: Jonny McCormick (Winter 2017)

This 1979 vintage is the 17^th Special Releases Port Ellen. It has been aged in refill American oak hogsheads and butts. The nose offers fresh-mown grass, ripe pears, and damp tweed, before smoked fish and bonfire aromas emerge. The oily palate features spicy peat, barbecued meat, and peaches in syrup. Very long in the finish; smoky and earthy, with a hint of chili and mouth-drying tannins. (2,988 bottles)

Reviewed by: Gavin Smith (Winter 2017)