Loaded with briny peat and barbecued bacon up front, before fresh undernotes of peach, lemon spritz, and ginger begin to emerge. On the palate, bonfire embers are followed by orchard fruits, raspberry jam, and grapefruit, with subdued flavors of vanilla, lacings of chile pepper, and smoldering peat. Water brings out more—lemon cream pie, chocolate, galia melon, and cooked pears. True to the Islay character in its assertiveness, yet also delicate and subtle. (720 bottles)

Reviewed by: David Fleming (Summer 2021)

The nose offers canned peach halves in syrup, peat smoke, and brine. Oily in the mouth, with sweet orchard fruits, followed by a medicinal note, pepper, and dry spices. Plain chocolate and a hint of chili in the long finish, with a final touch of coal dust. (U.S. exclusive; 115 bottles)

Reviewed by: Gavin Smith (Spring 2019)

Tropical notes of lemon and lime on the nose, along with delicate peat. Creamy on the palate, with a blast of peat smoke integrating seamlessly with notes of vanilla, manuka honey, tropical fruit, and dried seashells. The finish offers red berries, apples, hibiscus, and more honey, along with a flavorful back note of peat char. Smooth and lightly fruited, with the peat providing a balanced backdrop for the sweeter notes in store. (510 bottles)

Reviewed by: David Fleming (Summer 2021)

Remarkably fresh and fruity on the opening nose, then lively pineapple, mango, and peaches. Ashy woodsmoke lurks behind the fruit. Finally, brine and black pepper. Vibrant orchard fruits on the palate, with barbecue flavors that become peatier and spicier in time. Aniseed, lemon, tobacco, and tangy oak in the lengthy finish. (3,000 bottles for U.S. and Canada)

Reviewed by: Gavin Smith (Fall 2019)

Aromatic on the nose, with vivid fruitiness mingling with briny, rubbery peat: grilled apples and pears, lemon zest, and peach slices. On the palate, it presents as simple, but wait a beat to let the whisky settle—and add a bit of water—and that simplicity reads more as softness in texture. The flavors are expressive and consistent with the nose: lemon and lime zest, peach, apricot, and salty-peppery peat. It finishes with bittersweet smoke, tobacco leaf, black pepper, and lingering oak. (250 bottles; U.S. exclusive)

Reviewed by: Susannah Skiver Barton (Summer 2020)

A new line of Islay single malts from Specialty Drinks, an extension of The Whisky Exchange. (The bottle doesn’t tell you which distillery this whisky came from, but if you look at a map of Islay you can probably figure it out.) I like this expression better than the more expensive 25 year old. There’s impeccable balance and more vibrancy in this 17 year old, with seaweed, smoked Spanish olive, coal soot, pencil shavings, citrus, and anise, along with subtle kipper and picked ginger. All this is layered on a bed of oily, honeyed malt. Salty, peppery, sooty, tarry finish. Nicely done! £50

Reviewed by: John Hansell (Fall 2009)

Matured in first-fill oloroso sherry casks, this is 20% peated whisky from 1997 and 80% fruitier whisky distilled in 2001. Earthy on the early nose, with bonfire smoke, vanilla, raisins, and prunes. The palate opens with sweet fruit notes and medium-dry sherry, giving way to nutmeg, brine, and peat. The finish features plain chocolate, bitter lemons, and a hint of smoky chili. £85

Reviewed by: Gavin Smith (Fall 2017)

This limited edition was distilled in 2004 and aged in eleven first-fill bourbon barrels. Warm lemon juice, rock pools, new tweed, and new leather, plus peat smoke and charcuterie on the nose. The palate is robust, sweet, and fruity, with spicy orange, vanilla, caramel, and earthy peat. Long in the finish, with light tannins and peat coated with stewed fruits. (420 bottles for U.S.)

Reviewed by: Gavin Smith (Fall 2018)

A U.S.-exclusive variant of this popular Islay single malt. Lemon juice and warm granite on the nose, backed by sweet heather, ginger, and developing Jaffa orange, medicinal peat, and charcuterie. Mouth-coating and initially sweet, before darker berry notes emerge. Savory, saline, and smoky. Medium-length in the finish, with lingering peat smoke and spicy oak.

Reviewed by: Gavin Smith (Winter 2017)

The nose offers apricots, honey, vanilla, nutmeg, orange juice, and a hint of mint. Jaffa orange, black banana, licorice, and chimney soot on the palate. Licorice lingers, with an herbal note and tannic oak in the finish. (51 bottles for the U.S.)

Reviewed by: Gavin Smith (Fall 2019)

Lemon juice, tide pools, roasted pork, and peat embers mingle on the nose. Smoky toffee in time. Canned peach slices in syrup over woodsmoke on the palate; buttery smoked fish, lots of energetic spices. The finish is fruity, with aniseed and lingering spices.

Reviewed by: Gavin Smith (Fall 2019)

This addition to the Port Askaig range is presented with natural color, without chill filtration, and matured in refill American oak casks. The nose presents light peat, ozone, and faint medicinal notes, becoming saltier and spicier with time. Bracing. Woodsmoke, kippers, grapefruit, and lime on the palate. The finish is sweet, with receding smoke.

Reviewed by: Gavin Smith (Fall 2018)

Still in the same vein as its 17 year old sibling reviewed above, but it’s softer, mellower, with more wood impact (especially on the nose and back end of the palate) and tea leaves. Perhaps even some mild tobacco. Darker sugars in this one (molasses?) rather than honey, and more berried fruit along with the citrus, which struggles to reveal itself. Dry, resinous finish. An enjoyable dram, even if the wood outstays its welcome. But if you have to pick between the two expressions, go for the 17 year old and pocket the change with a smile on your face. Price: £75

Reviewed by: John Hansell (Fall 2009)

A trio of new expressions of what has become an established Islay brand. This one has a vibrant, edgy opening, almost like a burning lawnmower box, mixed with needed oiliness (gun oil), white tea, and, in time, the rather pleasant note of a cold fish supper. The palate is broad, and though light, the oils allow it to cling to the tongue as the salt, lime, and smoke all begin to build. A little hard, but pleasantly bracing.£44

Reviewed by: Dave Broom (Summer 2013)

The oldest of the new trio, here you can see how the smoke has become fully absorbed, accenting the peapod and spearmint, giving depth to the still-fresh ozonic elements. There are light levels of complexity, even a little chocolate. The tongue, when neat, goes deep into pear and apple, but it’s edgy. Adding water, however, shows the lack of oak integration. I’d want more from a whisky of this age (and price). £199

Reviewed by: Dave Broom (Summer 2013)

As with the 30 year old, here you get the sense of smoke being absorbed rather than being expressive. There’s not a lot of cask at work here—this has real minerality, and an oily brininess bringing to mind a hot outboard motor on a fishing trip. Halfway in a fire ignites, sending clouds of smoke forward, but then it dries too quickly. Good, but just not enough oak to give it depth and length. £80

Reviewed by: Dave Broom (Summer 2013)

London-based specialist The Whisky Exchange won’t reveal where its main Islay brand is distilled, though the smart money is on a distillery not that far away from the ferry terminal that gives it its name. This expression is less phenolic than you might expect; there’s more rapeseed oil than smoke, but it does have a nori wrap shoreline character. The palate is discreet, with pineapple and creaminess leading the way toward a bonfire made of old fishboxes. £60

Reviewed by: Dave Broom (Spring 2012)