The same mashbill as its sister brand Old Forester, Woodford Reserve is an unknown combination from Brown-Forman’s Louisville and Versailles distilleries. There’s no age statement, but Woodford is around 7 years old. The key here is balance. One note never overtakes the other; nutmeg, mango, baked apples, cinnamon, blueberry pie, and vanilla seem to walk in perfect harmony. Then we find the gingerbread, caramel, and vanilla jumping into layers of smoke and spice.

Reviewed by: Fred Minnick (Spring 2016)

The original Maker’s Mark, tried and true, and the same since the 1950s. The nose is consistent with a flare on the floral, toffee and caramel, roasted almonds, and loads of vanilla. Just when you think you’ve tasted this a million times, it offers candied fruit and pie crust with the final touches of praline and a hint of pecan shell.

Reviewed by: Fred Minnick (Spring 2016)

The oldest of Bablair’s current core bottlings was distilled in 1990, and after maturing for 21 years in bourbon casks it was transferred to oloroso sherry butts for a further 2 years prior to bottling. Citrus fruits, furniture polish, cloves, cinnamon, and parma violets on the nose. A silky mouthfeel, spicy, with dark berries, dates, and rich sherry. Slowly drying, with aniseed and dark chocolate in the finish.

Reviewed by: Gavin Smith (Spring 2016)

Thick treacle, chocolate glaze, sooty fireplaces, spearmint, coal dust, roasted hazelnut, charcoal logs, and earthen warehouse floors make quite an impression. It’s shot through with mouth-puckering tart juiciness, plum, fig, and smoke, and though it becomes fatter and richer, the ashy core continues to blow until it finishes, leaving behind char and cocoa. Water provokes some juicy apple notes and sweetens the finish, but despite the ABV, you should experience this at cask strength. Ride the bull! (148 bottles) £89

Reviewed by: Jonny McCormick (Spring 2016)

Warmed honey oozing over toasted English muffins, with dry spices and a twist of clementine peel. There’s a cool, clean freshness too. A satiny texture with an immediate wave of flavor engulfs the tongue; a big hit of citrus peel, not fruit, is joined by vanilla softness and a hint of nuttiness. This citrus turns delectably tangy and hangs in there, no matter how diluted it becomes. The tanginess persists into the long, lush, warming finish.

Reviewed by: Jonny McCormick (Spring 2016)

Peeling back the wrapper on a British chocolate bar studded with whole almonds, only to find an unexpected puff of spices; green cardamom pod and toasted fenugreek. Intriguing, never pungent. Given the spectrum of flavors in Madeira, this finish pushes the richness and complexity of the wine; raisin, coffee, and dried fruits make it sweet, concentrated, and mouth drawing. It relaxes to a toffee plateau with riffs on ripe date and coffee. The short coffee finish sees the chocolate return. (1,882 bottles) £60

Reviewed by: Jonny McCormick (Spring 2016)

The maturation regime of this Clynelish involves first-fill American oak barrels, rejuvenated and refill American oak hogsheads, plus bodega and refill European oak butts. The minimum age in the assemblage is 15 years, and 2,946 bottles are available.  A complex, perfumed nose, with scorched grass, developing vanilla fudge, and freshly-peeled orange. Classic Clynelish waxiness on the palate, with toffee, more orange, peach, digestive biscuits, cinnamon, and developing pepper. The lengthy, creamy finish features chocolate-coated orange candy and ginger.

Reviewed by: Gavin Smith (Spring 2016)

This Dry Fly Distilling project is made from grains grown in Washington by farmer Tim O'Danaher [note that different spellings are correct]. Off to a good start: a luxuriously sweet cereal aroma puffs out of the glass as I pour, and adds softened dried fruits and hard candy when actively nosed. The new American oak (53-gallon barrel) is evident immediately, tempering the sweetness with spice, walnuts, and a hard woodiness. Finish is long, balanced, enticing. Definitely enjoyable as a sipper; an interesting new direction.

Reviewed by: Lew Bryson (Spring 2016)

Rosewater, polished antique oak furniture, nail polish remover, and clove on the nose. It’s fruit forward compared to other aged examples from this closed distillery; the spiced apple and baked plum are partnered by peppery heat and chili, ginger, and fleeting hints of coffee and cocoa. The flavors throb out of this one, producing a long-lasting experience ending with a dry finish of soft fruits and ginger. A splash of water coaxes out nougat and makes the spices behave. (162 bottles) £380

Reviewed by: Jonny McCormick (Spring 2016)

New York Distilling's 3 year old rye is made with a 72/16/12% mashbill (rye/corn/malt) and aged in 53-gallon barrels. The rye is organic and non-GMO. Nose is clean, rich with grassy, bitter rye aroma and a nice dash of mint. Mouth is smooth but assertive: bitter-minty, a bit oily, and the wood arrives near the end. Quite nicely balanced, delivers what a rye should, and would make an excellent cocktail as well.

Reviewed by: Lew Bryson (Spring 2016)

The nose tickles with caramel, spice, vanilla, and earthiness, with just a hint of balsamic vinegar.  Warming. Coated with spices, ranging from cinnamon to allspice and from coffee to nutmeg. Eventually, patented caramel and vanilla, with a fun hint of cardamom. The long, enjoyable finish is earthy, but there’s an unwanted bitterness at the end that cannot be denied. If not for the bitter end, this would rate much higher.

Reviewed by: Fred Minnick (Spring 2016)

A polished nose of red apple, cinnamon, caramels, and salted almonds makes for an enticing prospect on this showpiece dram. The taste exemplifies smoothness. The indulgent palate comprises dark cooked fruits, coffee, malty cocoa, sticky toffee pudding, fudge, and a fine line of orange. Roll it around the mouth: the integrated aged grains enable these select malts to achieve their full flavor potential. An exceptionally long finish has remnants of that toffee pudding and a well-sucked aniseed ball. Treat yourself.

Reviewed by: Jonny McCormick (Spring 2016)

Following on from its limited edition 21 year old release, Dalmore has introduced a 30 year old expression, with 888 numbered bottles being available. Matured in a mix of Matusalem oloroso and Amoroso oloroso sherry butts sourced from the Gonzales Byass bodega. The nose is slightly meaty, with coffee, sherry, and stewed apple. Supple on the palate, with dark, spicy orange, black currant cordial, and marzipan. Spicy tannins kick in during the very long, fruity, finally mouth-drying finish.

Reviewed by: Gavin Smith (Spring 2016)

Every month seems to bring a new Octomore. Much is made of the peatiness of the malt used, but just as important is the way in which it is distilled and matured. It is these two aspects that give it sweetness and balance. This is minty, honey-sweet, with meadowsweet, some dried lavender, tinned peaches, and that hot sand note typical of Bruichladdich. The smoke is merely suggestive, giving an integrated power. 5 years old? Who knows what might happen next?

Reviewed by: Dave Broom (Spring 2016)

A limited edition of 12,000 bottles, this expression from Arran was initially matured in first-fill bourbon barrels before a secondary period of aging in American oak quarter casks, which accelerated maturation. A big hit of tinned peaches, then malt, cinnamon, vanilla, and caramel. Sweet and rounded on the palate, with lots of fresh fruit, notably pineapple, plus caramel, chili, and ginger. Relatively long in the fruity finish, with brittle toffee, new oak, and persistent spice. £55

Reviewed by: Gavin Smith (Spring 2016)

This is the second ‘Green’ release from Springbank, denoting the use of organic barley, following on from a 12 year old in 2014. This variant has been fully matured in sherry casks and 9,000 bottles are available. White pepper, ozone, and wet sand on the early nose. Ultimately, cocoa powder, baked apple, and sultanas. The palate is initially very sweet and spicy, with salt and fruity sherry developing. The finish is medium to long, warming, with a salty tang.

Reviewed by: Gavin Smith (Spring 2016)

High West Double Rye is transferred into vermouth and Syrah barrels, making for an interesting limited release. Herbs, blackberries, black currant, and black pepper are vibrant, followed by a medicinal hint of mint. The vermouth comes alive, with earthy notes meeting the rye’s traditional spices, a welcome back and forth with hints of black fruits. The warm, medium-length finish offers another hint of mint. If you like vermouth, you’ll love this.

Reviewed by: Fred Minnick (Spring 2016)

The Daucourt family from Angoulême in the Cognac region produces their single malt using French spring barley. It is aged in a variety of casks: Limousin oak, cherrywood, and acacia. The signature tangerine note is there, along with vanilla fudge and sweet, spiced dried apricots. Warming, preserved-orange notes and honey make for a buttery smooth dram with a growing spiciness, as you would expect from the French oak. A tongue-tingling spicy finish. Vive la révolution!

Reviewed by: Jonny McCormick (Spring 2016)