Smoky peat weaves seamlessly through aromas of vanilla sugar, candied citrus, ripe papaya, cocoa powder, and ocean spray; with water, the intensity of vanilla surges, balancing with the peat. Flavors of saltwater taffy, vanilla, mint, and pepper are swept up by savory peat, before darker notes of coffee bean, cocoa powder, and roasted nuts take over. The tide ebbs gently on the finish, leaving only impressions in the sand that stay long after the final sip. (1,440 bottles for U.S.) (Editors' Choice)

Reviewed by: Susannah Skiver Barton (Spring 2021)

Peat smoke and fresh maritime notes on the nose, rope tar, lime, black pepper, and medicinal hints of Band-Aid and iodine. On the palate, black peat embers blend into milk chocolate, luscious dark fruits, and espresso macchiato. The finish is viscous and smooth, and has excellent length. There’s plenty of smoke, but also lively fruit notes of orange, blackberries, and black currants. There is a real elegance to this whisky. (2,040 bottles for the U.S.)

Reviewed by: David Fleming (Winter 2021)

Sweet, smoky, meaty peat aromas mingle with vanilla saltwater taffy, blueberry, dried ginger, and bright bubble gum. The palate is consistent, juxtaposing fruity spirit—orange, lemon, strawberry, blueberry—with savory peat smoke. Vanilla, nuts, black pepper, cinnamon, and well-integrated oak are also at play. The finish lingers with the sweet-savory pleasure of a cigar, nutty oak, spice, and peat. Does well with water, showing excellent development. (208 bottles)

Reviewed by: Susannah Skiver Barton (Fall 2020)

This was distilled in 2012 and matured in 43 red wine casks that had been shaved, toasted, and recharred, hence ‘STR.’ The nose offers rich, creamy, medicinal peat, sea salt, vanilla, and loganberries. Sweet berry notes and caramel on the slick palate, then peat gathers momentum, with cinnamon and tangy citrus fruits. The finish features barbecue smoke, chili, and black pepper. (1,920 bottles for the U.S.)

Reviewed by: Gavin Smith (Fall 2019)

Briny peat weaves through whipped cream, Bosc pear, and lemon peel on the undiluted nose; with water, it opens to reveal layer upon layer of sweetness, from fresh blueberries to brown sugar and cinnamon coffee cake, molasses, raisins, and dried currants. On the palate, the interplay of char and ash with vanilla, brown sugar, golden raisins, and blueberry jam is punctuated with cinnamon, pepper, and minty tobacco. Beautiful length on the savory finish. (238 bottles)

Reviewed by: Susannah Skiver Barton (Spring 2021)

Distilled in 2011 and bottled in 2019, this is the first fully sherry-matured version of Kilchoman’s 100% Islay expression sold in the U.S., made with barley grown and malted on-site, and from a cask selected by importer ImpEx. A bold, complex nose of peat, smokehouse, dried leaves, and lime. Bitter chocolate and raisins on the palate, and a finish of blackberry coulis, chocolate, and pepper. A tour de force from this young distillery. (U.S. exclusive; 329 bottles)

Reviewed by: David Fleming (Winter 2019)

The nose opens with relatively light sweet woodsmoke, then red apples, sherry, iodine, sea salt, and lively spices emerge. Spicy citrus fruits, toffee, and more sweet smoke on the palate. The finish carries citrus fruits, with sherry, spice, and peat smoke. (12,400 bottles, 1,440 for U.S.)

Reviewed by: Gavin Smith (Winter 2020)

There’s no color added, so that striking red hue comes entirely from the ruby port cask that makes up 50% of this whisky’s maturation program—and that cask shows up in full force, flavor-wise. Vinous aromas of red fruits, plum, blueberry, and pomegranate penetrate the charcoal peat of the nose. Zingy spice—ginger, cinnamon, black pepper, and fresh chile—undergirds berries, salty and ashy peat, and dark chocolate on the silky palate, and the finish is mouth-puckering, with salt water and oak, fading gently. (1,266 bottles)

Reviewed by: Susannah Skiver Barton (Winter 2020)

Earthy, with charcoal smoke on the nose, sea shells, citrus oil, and a candied note of lemon pastille. A powerful palate offers bonfire smoke, iodine, grilled sausage, and black pepper, with lemon oil, bitter chocolate, and light earthiness. The finish has some salinity, as well as more bonfire smoke and bitter espresso. Assertive but balanced, well-structured and smooth. A dynamic whisky that’s an iron fist in a velvet glove. (230 bottles for U.S.)

Reviewed by: David Fleming (Fall 2019)

Aged 2.5 to 3 years on bourbon casks and then finished in sherry casks for 6 months. Wow, this is quite stunning! Old-fashioned in many respects: oily texture, with rooty, layered peat smoke, coal tar, shoe polish, and hints of wet sheep as the foundation for a complex array of additional flavors: toffee apple, caramel fudge, blackberry jam, golden raisin, grist, bourbon barrel char, and licorice root. Long, smoldering ember, dried herb, light toffee finish. It’s all balanced perfectly, and very mature for its age. If you like smoky whiskies, track one down. (Not available in the U.S.) £37.00

Reviewed by: John Hansell (Spring 2010)

Lemon curd on shortbread and sweet, salty smoke hit the nose to start, followed by stone fruit, fresh pears, citrus, and peppermint candies. In the mouth, it's ashy and oily, with oyster shell and cigar; add a few drops of water and suddenly it bursts into Technicolor—blueberries, juicy dark fruits, spiced chocolate, and vivid peppery spice. Explosive on the finish, with powerful notes of bitter chocolate, cinnamon, espresso, and lingering ash. (1,260 bottles)

Reviewed by: Susannah Skiver Barton (Winter 2019)

Sweet fruity peat, new leather, cinnamon, and ginger on the nose. Good blend of smoke and sherry on the substantial palate, with peppery red berries, dark chocolate, and peat. The long smoky finish features lively fruit spices. (1,920 bottles in U.S.)

Reviewed by: Gavin Smith (Fall 2019)

Buckets of fresh-picked berries, pastry cream, green banana, saline, and iodine peat on the nose. It stays consistent on the palate, with sweet berries, toasted baking spice, chocolate, salty and mineral peat, and a creamy texture. The flavor builds and then, on the finish, crescendos on a wave of dark chocolate, bittersweet oak, and smoldering peat smoke. The fruit doesn’t make it to the end, but there’s no lack of a sense of completion. (1,260 bottles; U.S. exclusive)

Reviewed by: Susannah Skiver Barton (Summer 2020)

The first edition of Loch Gorm appeared in 2013, and it remains the distillery’s only whisky to be fully matured in sherry casks. The 2018 iteration comprises the contents of nineteen oloroso sherry butts filled in 2007, 2008, and 2011, the oldest of which are some of the first sherry casks filled at Kilchoman. These rich, confident aged whiskies converge in the best Loch Gorm to date, showcasing the expression’s trademark blend of succulent sherry, cooked fruits, and earthy peat, along with flavors of honey, ginger, sultanas, and spice. Number 15 in the 2018 Top 20 

Reviewed by: Gavin Smith (Winter 2018)

This expression was distilled from barley harvested on Islay in 2007 and 2009, and combines whisky aged in 43 bourbon barrels. Sweet peat, lemon juice, and sea salt on the nose, with honey, vanilla, and an herbal note. The palate opens with overt peatiness, followed by brine and lemon, plus vanilla and a hint of charcoal. Long in the finish, with ashy peat and sea salt. (1,440 bottles for U.S.)

Reviewed by: Gavin Smith (Spring 2020)

The first thing I wrote was, “classic Kilchoman.” Then I paused…because it’s true. Though still young, here’s a distillery that has established its own character. In this expression you get full integration between oak and distillery, a sparkling mix of seashell and the freshness of seaweed, touched with churned butter, driftwood, and fresh-kilned peat. On the tongue, there’s samphire, peat, sweet barley, and an herbal kick. This is Kilchoman coming of age, assured and confident.

Reviewed by: Dave Broom (Winter 2013)

Matured in a combination of oloroso sherry butts filled in 2008, and bourbon barrels filled in 2008 and 2009. The nose is initially flinty, with lemongrass, fabric Band-Aids, fudge, and vanilla. Ultimately the lemon is joined by Jaffa orange juice. Supple and sweet on the palate, with developing nutmeg and white pepper. Peppery in the finish, with plain chocolate and aromatic peat smoke. (840 bottles)

Reviewed by: Gavin Smith (Spring 2018)

This includes whiskies from nineteen oloroso sherry butts filled in 2007, 2008, and 2011. Medium sherry, orange marmalade, cinnamon, and developing sea salt on the nose. The palate yields more sherry, earthy peat, dark chocolate, honey, and ginger. Fruit spice, sultanas, and charcuterie in the medium to long finish. The best Loch Gorm to date. (15,000 bottles)

Reviewed by: Gavin Smith (Fall 2018)