This 2017 release includes spirit from three sherry-seasoned hogsheads and three butts, some of which had previously held a peated whisky. The nose offers familiar dark chocolate, dried fruit, sultanas, and ripe cherry notes, with a whiff of woodsmoke. More dried fruits on the rich palate, with coffee grounds, ginger, and sherry merging with subtle peat. The finish is luxurious, with smoky raisins and pleasing wood spice. (40 bottles for U.S.)

Reviewed by: Gavin Smith (Fall 2018)

Classic ‘southern shores’ Islay from the onset: salty and medicinal on the nose, with smoked haddock, citrus fruits, and milk chocolate. The palate yields full-on hot peat, pipe tobacco, black coffee, licorice, and more chocolate. The finish is long and malty, with sweet smoke. Non-chill filtered.

Reviewed by: Gavin Smith (Fall 2018)

I’ve yet to taste any Hyde whiskey that I haven’t loved, and this may be their best yet. A wave of soft, sweet caramel and toffee, light vanilla, fresh apricot, zesty citrus, rum notes, and an agreeable mix of aromatic spices. Buttery soft mouthfeel with butterscotch sweetness, banana custard, vanilla, and gentle spices. Very approachable and dessert-like, the spices becoming slightly more assertive than the sweetness on the finish.

Reviewed by: Jonny McCormick (Fall 2018)

This expression offers an uncompromising note of brine-laden peat and iodine, with charcoal and sweeter fruit notes also present. The palate is equally out there, with old-fashioned fabric Band-Aids, bladderwrack seaweed, black pepper, smoldering peat, vanilla, caramel, and sweet oak. The finish is as big as everything else, with barbecue, iodine, and asphalt. Still a classic!

Reviewed by: Gavin Smith (Fall 2018)

Distilling has been in the Grallet-Dupic family for 150 years. With the influence of sauternes casks, this great value whisky develops a lovely richness with a nose of dates, strawberry, raspberry, passion fruit, dried apricot, hard candy, and mandarin segments in Jell-O. This barrels through flavors of dark orange, mandarin, coffee, after-dinner chocolates, cocoa, black cherry, and bramble, and leaves behind a slow burn with flashes of mint and chocolate.

Reviewed by: Jonny McCormick (Fall 2018)

A mix of 29 bourbon and sherry casks that were mingled for 3 months in Balvenie’s bespoke marrying vessel, the Tun. Fragrant oriental spices on the nose: ginger, cinnamon, fresh orange juice, and brittle toffee. Full and smooth on the palate, with sweet sherry and spicy Jaffa orange. Long in the finish, with dark chocolate, oak tannins, raisins, and licorice at the close.

Reviewed by: Gavin Smith (Fall 2018)

Following last year’s release of The Dark, this parallel 17 year old cask-strength expression was matured in refill American oak. The nose yields vanilla, oats, ripe pears, and mild wood-fire embers. Supple and initially sweet on the palate, with icing sugar, tangerines, and developing darker, spicier notes. Lengthy in the finish, with spicy cedar oil. Proof that Highland Park doesn’t need sherry casks to be good. (4,500 bottles for U.S.)

Reviewed by: Gavin Smith (Fall 2018)

This limited edition is quite a color: deep orange with beautiful rose tints. Quite vinous on the nose, with orange peel, crème brûlée, honey, toasted coconut, grated chocolate, and preserved lemons all benefiting from the higher bottling strength. It’s darkly sweet with piquant plums, juicy raisins, sweet shortbread, fig, chocolate, honeyed lemons, and tangy candied peel. Truly excellent, the spice dominating the dark fruits and chocolate throughout the finish. (4,800 bottles)

Reviewed by: Jonny McCormick (Fall 2018)

Driven by lovely maple syrup and sweet bread pudding, this is like waltzing into a bake shop serving up warm sticky buns—all bready sweet, spice, and dried raisins—laced with toasted oak. The body is delightfully rich and viscous, with a generous jolt of sweetness and spice that pours long and satisfying. The sweet maple, candied nuts, dried berries, and white pepper spice strike a wonderful balance.

Reviewed by: Jeffery Lindenmuth (Fall 2018)

A rich nose of sweet, dark fruit: dates, dried fig, sultana, orange drizzle cake, honey, lemon zest, and taffy. The fruits merge beautifully with the grain to give a tightly integrated and sophisticated nose. The thick, luscious palate drips with dates, burnished orange, pepper, and clove, leading to ginger. Mouth-coating finish of cardamom and bitter spices. (474 bottles)

Reviewed by: Jonny McCormick (Fall 2018)

There’s evident age here, with dried leaves, old suede jacket, and dusty oak at the forefront, but underlying that maturity is plenty of dried fruit, figs, and cola. It pours broad and mouth filling, exuding both power and grace as it delivers caramel, tobacco, and a mélange of baking spices—cloves and nutmeg. The solid wood structure and oak tannins are here in abundance, but never out of balance.

Reviewed by: Jeffery Lindenmuth (Fall 2018)

Lovely concentration of flavors, including whiffs of vanilla cream soda, clover honey, bananas Foster, and a dash of pepper define this selection of barrels by Old Forester president Campbell Brown. Zippy and bright, with lemony verve, peach puree, and warming ginger. The finish smacks of pecan, bitter citrus oil, and peppery spice, with the exquisite oak content in a supporting role. (Available at Old Forester Distillery)

Reviewed by: Jeffery Lindenmuth (Fall 2018)

On the nose there are warm, grassy tones wrapped in a blanket of sherry, apple, and sultanas, with a tickle of fine white pepper, lemongrass, scented balms, and poppy seed cake. In the mouth there is apple, cherry, and honey nougat, backed by richer sherry fruits. The flavor develops steadily, with late additions of pepper coinciding with a confluence of sweetness and sherry notes. Baked apple sweetness on the finish.

Reviewed by: Jonny McCormick (Fall 2018)

Wonderful to see this portly bottle in U.S. stores at last. An exotic nose, with turned woods, stewed plum, sultana, ground ginger, dried chilies, and black cherry, it oscillates between spice and dark fruits. Rich smoke is packed deep; it’s far from the most dominant aroma. Orange, cherry, mango, and bubble gum 
notes are beaten back by a spicy rush of ginger and pepper, the sweetness prevailing over the cloves. Editors' Choice

Reviewed by: Jonny McCormick (Fall 2018)

Distilled from Scottish barley, this is the first permanent age-statement Port Charlotte bottling. First and second-fill American oak and French wine casks were used for aging. Rock pools, lemon juice, caramel, but little overt peat on the nose. The palate boasts big orchard fruit notes, smoky coconut, and brine. Again, the peat is quite muted. Long and spicy in the drying, peaty finish.

Reviewed by: Gavin Smith (Fall 2018)

This was matured in American oak sherry-seasoned casks. The nose offers cherry liqueur, sultanas, fruit spice, honey, and new leather. Vanilla and sweet orchard fruits on the early palate, followed by darker berry fruits, soft oak, and a savory note. Cocoa powder and a wisp of smoke in the medium-length finish. (3,150 bottles for U.S.)

Reviewed by: Gavin Smith (Fall 2018)

No prizes for guessing where the peated Islay quarter casks used for finishing came from, but this beautiful whisky has firm, sooty charcoal smoke, impressive maritime characteristics, and aromas of fresh lemon, mandarin, and buttered toast. Sweet citrus with a buttery mouthfeel, and generous smoke and spice. Beautifully weighted, it ends with darker fruits, chocolate, and spicy smoke on the finish. Love it!

Reviewed by: Jonny McCormick (Fall 2018)

This expression is aged for approximately 5 years in bourbon barrels before spending a final few months in quarter casks. Characteristic tar, engine oil, and ashy peat on the nose. Oily and full on the palate, with sweet grain notes, cinnamon, seaweed, hot peat, and black pepper. The finish is long and powerful, with persistent peat and chili, plus a sprinkling of sea salt.

Reviewed by: Gavin Smith (Fall 2018)