A curious single malt smoked with native Australian peat and mallee wood stumps, and matured in port casks. The smoke expresses itself little on the nose, which shows aromas of nougat, apples, pears, blueberries, blackcurrants, raisins, and a mineral freshness. But the palate allows plenty of room for the smoke, which has a gentle, herbaceous pungency of tarragon, tobacco leaf, and eucalyptus; there’s also licorice, dark chocolate, coffee bean, and rich oak. The finish is equally rich, with lingering herbal smoke. (120 bottles for the U.S.)

Reviewed by: Susannah Skiver Barton (Summer 2020)

Charred oak meets grape jelly, with aromas of crushed almonds, dried blueberries, new car leather, dark chocolate-covered raisins, and a whole lot of vanilla. In the mouth it’s chewy and well-textured; add water and it turns velvety. The water brings out better balance as well, tempering the very active cask and buttressing berry, orange, cinnamon-chocolate, and espresso bean. More coffee bean, cinnamon-dusted pecans, dark chocolate, raspberry coulis, and hints of tobacco on the finish. A scotch for bourbon lovers. (268 bottles; 90 for U.S.)

Reviewed by: Susannah Skiver Barton (Summer 2020)

A nose of herbs, candied oranges, cherries, treacle, and baking spice, with pleasant aged accents of leather armchair and earthy warehouse floor. The palate offers semi-sweet chocolate, spice, dark fruit, roasted pecans, blackberries, cola, and pepper. Water brings out richer chocolate, pistachio, and blackberry jam. The finish is nutty, spicy, and peppery, with balanced oak and light fruit. Excellent complexity, with spice melding well with notes of chocolate and fruit. (60,000 bottles)

Reviewed by: David Fleming (Summer 2020)

A whole lotta beach: oyster shells, brine, vanilla saltwater taffy, and bonfire, plus fresh coconut shavings, jasmine, and freesia. Oily in the mouth, it’s drying without water, highlighting salinity, smoke, cigar wrapper, lemon oil, and Jordan almonds. With water, lemon, vanilla taffy, and mouth-puckering saline; the smoke is less overt. It finishes clean, sweet, and simple, with grilled lemon and lingering smoke. (298 bottles; U.S. exclusive)

Reviewed by: Susannah Skiver Barton (Summer 2020)

Tropical and floral on the nose, with kiwi, mango, hibiscus, coconut cream, and pistachio and almond halva; add water and a big burst of honeysuckle blooms. There are more tropical notes on the palate: melon, guava, pineapple, and Juicy Fruit, as well as almond, coffee ice cream, milk chocolate, and spice. The mouthfeel is robust, becoming mouthwatering on the finish, which is oak-led but balanced with floral hop character.

Reviewed by: Susannah Skiver Barton (Summer 2020)

This was matured in a combination of first-fill and refill bourbon casks before 70% was finished in deeply charred casks and 30% in first-fill Pedro Ximénez sherry casks. Char is apparent on the nose, along with pineapple, wood polish, blackcurrants, and a sprinkling of sea salt. Oily on the palate, with dark berry fruits, sherry, crème brûlée, and oak. The finish is spicy, with charred maritime oak.

Reviewed by: Gavin Smith (Summer 2020)

First released in 2006, this expression was distilled from organically certified barley and aged in virgin oak casks. Spicy new oak and subtle smoke on the nose, with white pepper, bananas, cereal, and cut grass. The palate is oily, with more pepper, hazelnuts dipped in honey, and tropical fruits. Vanilla and toffee on the slowly drying finish.

Reviewed by: Gavin Smith (Summer 2020)

The nose offers cherry, raspberry tart, dried orange slices, butterscotch, black pepper, and antique closet. The palate is powerful, with sweet syrup up front, bold flavors of herbs and spice, grain, dusty oak, and an earthy note of warehouse floor. More spice emerges with water, bringing semi-sweet chocolate, cooked raspberries, and leather. Creamy and well-balanced, with its spice tempered by deep chocolate, cooked cherries, and a musty yet interesting character.

Reviewed by: David Fleming (Summer 2020)

This was aged in a mix of bourbon and sherry casks. The nose yields Jaffa orange, plums, sherry, malt, and vanilla. Ginger, honey, more orange, dried fruit, and toasted oak on the full palate. The finish is relatively long, with spicy orange and oak. Complex and satisfying.

Reviewed by: Gavin Smith (Summer 2020)

M&H (Milk & Honey), founded in 2013, is Israel’s first whisky distillery. This expression and its sibling bottling Double Cask are M&H’s first to hit the U.S. Aged 2 years in bourbon, STR (shaved, toasted, and re-charred), and Islay casks, its nose offers candied lemon, lime leaf, tea, and licorice. The palate is soft, fruity, and spiced, with chocolate and light peat. The finish is spiced and lightly peated, with tropical fruit accents. Brilliant texture and an unusual spice profile.

Reviewed by: David Fleming (Summer 2020)

The nose offers notes of leather, oak, chocolate, blackberry, and baking spice. The mouthfeel is smooth, but with heat and power, as well as rich flavors of honey, cinnamon, blackberry tart, bitter chocolate, roasted peanuts, and leather. On the finish come playful flavors of baking spice, cherry tart, more blackberry, tobacco, and white pepper. An excellent blend of spice and chocolate with playful berry notes—rich, powerful, and delicate all at once. (2,500 bottles)

Reviewed by: David Fleming (Summer 2020)

Comforting aromas of fresh-brewed espresso, roasted pecans, warm arepas, chocolate-covered peanuts, Italian hot cocoa, mint chocolate, and hints of black cherry and grape. There’s a rich, tactile boldness on the palate, with flavors of cinnamon, peppermint, black pepper, cigar wrapper, barrel char, and lots of high-quality dark chocolate. The full finish has more dark chocolate, charred oak, spiced coffee bean, and hints of cigar. (450 bottles)

Reviewed by: Susannah Skiver Barton (Summer 2020)

Butterscotch, vanilla, pepper, and citrus fruit emerge on the nose. A nutty, peppery palate features orchard fruits, chile spice, and a subtle meatiness. Lemon and oak tannins in the medium-length finish.

Reviewed by: Gavin Smith (Summer 2020)

An herbal, lightly malty nose starts with notes of sweet barrel char, cherry hard candy, raspberry pastilles, and a hint of green banana. The palate is rich, with flavors of chocolate and burnt espresso beans, bitter orange, pepper spice, and burnt almonds. The lengthy finish has notes of candied raspberries riding atop some deeper notes of allspice and pepper. Balanced and fruity overtones throughout, anchored by earthiness and spice underneath. (24,000 bottles)

Reviewed by: David Fleming (Summer 2020)

Distiller Kirsty Black selected four casks laid down in 2015, made from rye grown on the Arbikie estate. The nose displays greater depth and fruit than the first (2018) release, with cinnamon, nutmeg, cocoa, dates, dried apricots, orange oil, and mango. Chocolate-covered peanuts, walnut, and cocoa on the palate, with peppery spices, raisin, date, and crème brûlée, then a dry finish of dark chocolate cookies, praline, and further spice. (1,220 bottles)

Reviewed by: Jonny McCormick (Summer 2020)

Heavy on the oak and spices, this has aromas of a carpentry shop, with salt and pepper, steak rub, and a touch of red fruit buried deep in the glass. It has quite a mouthfeel at cask strength; one of those whiskeys that makes your teeth squeaky. Vanilla, banana, and nicely balanced between the slowly unraveling spices, hazelnut, and oakiness.

Reviewed by: Jonny McCormick (Summer 2020)

Sweetness and richness were my first impressions of this sourced whiskey blended at Boann Distillery, and it’s the oloroso sherry finish that’s made all the difference. Apple, barley sugar, aromatic spices, baked citrus, cherry, and dried apricot against a backbone of grain. Vanilla fudge, baked fruit desserts, and apple, it’s rich, smooth, and creamy with swirling spices before returning to a finish of vanilla, spice, and dried apple.

Reviewed by: Jonny McCormick (Summer 2020)

This veteran from Knockdhu Distillery has been aged in a combination of bourbon and sherry casks. The nose is rich and inviting, with apricots in syrup, marzipan, caramel, and new-mown hay. Voluptuous in the mouth, with tangy fruits, barley sugar, cinnamon, sherry, and ultimately coffee grounds. An oaky finish with cocoa powder, white pepper, and lemon juice.

Reviewed by: Gavin Smith (Summer 2020)