(Exclusive to Park Ave. Liquors, New York, NY) This is a vatting of two single malts: the malty and sometimes smoky Ardmore and the always smoky and spicy Caol Ila. The whisky expresses smartly complex aromas of smoky bonfire smothered with peat, with notes of tar, olives, freshly ground pepper, and seaweed. A sweet maltiness (from the Ardmore?) binds the flavors together. On the palate, the whisky begins sweet, then the powerful peat smoke emerges, yielding to olives, peppery spices, and seaweed. The finish is long and powerful with the peat smoke again emerging and lingering on seemingly forever. A monster indeed. This whisky’s complexity demonstrates the virtues of vatting. Many smoky whiskies have nothing else going on behind the cloak of smoke. This one does.

Reviewed by: John Hansell (Summer 2004)

Comparatively speaking, this is a little monster for peat-loving monster hunters. Lemon, attractive florals, pine forests, and gentle peat smoke. Sweet flavors cascade through honey, lemon, candied peel, and vanilla fudge, heading toward sweet cinnamon, chocolate, clove, and a dry finish of oak and straw bundles. The neat touch here was filling cask-strength Peat Monster into custom French oak casks. A very fine blend indeed. (8,328 bottles, 3,900 for U.S.)

Reviewed by: Jonny McCormick (Winter 2020)

How time flies! This eloquent blended grain marks CBWC’s 15^th anniversary and the combination of these aged grains is idiosyncratic of whisky auteur John Glaser’s distinctive taste. Rich honey, apricot stone, crisp spices, vanilla custard, gentle oak char, and tropical fruits promise a real reward. Succulently juicy, with melon, apple, and caramel, subtly paced, with chocolate and dark fruit infiltrating. Slowly the sweetness depletes to black pepper and spiced roast meats. Defer swallowing for as long as possible. (5,689 bottles)

Reviewed by: Jonny McCormick (Fall 2015)

The original Great King Street blend was all sweet lemon and spice. This is something else again. This is a gutsy, urban wise guy of a whisky, rich in peat, with distinctive malty flavors—all in all, closer to a malt than a blend. That's because of the high malt content, and only the rounded edges and soft finish are gilded by grain. Some fruit and spice emerge through the peat, but the smoke's what you remember—a master class in blending.

Reviewed by: Dominic Roskrow (Winter 2012)

In my book, the bar can't be set much higher than it is for Flaming Heart and this latest version doesn't disappoint, though it does head off into a scuzzier, grittier, and more peaty direction than the 10th anniversary bottling, and has lost some of the black currant fruitiness in the process. No matter: this smolders with peaty and fishy intensity, works its way round to tinned strawberries, damson, and berry fruits, and emerges sooty and smoky. A BIG whisky.

Reviewed by: Dominic Roskrow (Winter 2012)

Peat Monster is a staple Compass Box blended malt whisky, but this raises the bar significantly. The nose is “as you were”: peat reek, seaside, very Islay. But on the palate John Glaser's added some peaty Highland whisky—probably a signature Clynelish—to add a hint of licorice, a softer, fruitier smoke base, and through some virgin French oak, a delightful spiciness. Compass Box is in a purple patch. Again.

Reviewed by: Dominic Roskrow (Spring 2014)

This new recipe Monster brings aromas of waxed lemon and firm peat smoke layered with charcoal, iodine, Band-Aids, custard creams, and blowtorched peaks of lemon meringue pie. Vanilla, fudge, and white chocolate on the palate quickly succumb to a dustbowl of aromatic peat smoke bristling with spices. Lemon bonbons and honeydew leave hints of cocoa to finish. This type of monster you do want to find under your bed.

Reviewed by: Jonny McCormick (Fall 2020)

Compass Box Whiskies celebrates the fifth anniversary of The Peat Monster by thinking big: bigger intensity, put into a bigger bottle. This bold whisky is packed with Islay and coastal character, showing tarry rope, brine, and a hint of seaweed, along with teasing smoked olive, anise, and mustard seed. There is some civility to the whisky: sweeter notes of vanilla wafer, baked apple, ripe peach, and cream attempt to soften the blow. Smoke and tar on the finish. Nicely done. (Price is per 1.75L.)

Reviewed by: John Hansell (Spring 2009)

This surrealist Compass Box whisky mimics the dimensional challenges of Magritte’s “Ceci n’est pas une pipe” by raising questions about the luxury pretensions of whisky. Is it the expense? Packaging? Good taste? Masquerading behind a green apple, a bowler-hatted John Glaser smiles enigmatically. Sultanas, charcoal smoke, toffee, chocolate, sea salt, and warm sherry tones. The alcohol rides with dense black cherry, cacao nibs, Colombian coffee, and dark fruits. Trails of smoking fruitcake finish the experience. Above all, buy and consume. (4,992 bottles)

Reviewed by: Jonny McCormick (Winter 2015)

Peatheads, listen up! Yes, there’s pine needles, zested lemons, honey, sanded wood, nutmeg, and cinnamon within this Islay-dominated blend, but it’s the billowing peat smoke that makes this special. It reeks gloriously of stacked fish boxes and heavy braided ropes on the pier. The dark fruit, baked lemons, cherry, clove, and cooked plum face entanglement in a labyrinth of shadowy stygian smoke. You could get lost in here for hours. (15,000 bottles)

Reviewed by: Jonny McCormick (Spring 2018)

Compass Box takes a fresh approach to flavored whisky by infusing Navalino oranges and spices into a blend of Highland single malt and single grain whisky. Bright and slightly bitter orange peel combines with vanilla, honey, and malt. The grain whisky gives nice support and structure along with black pepper, cinnamon, and clove spice. Great balance between the whisky and flavoring in a flavored whisky that is much more dry than sweet. Finally, a flavored whisky to get really excited about.

Reviewed by: Geoffrey Kleinman (Summer 2014)

With its nose of honey, green apple, lemon, and fragrant spices, this kicks off Compass Box’s 20th anniversary celebration. Blended by lead whisky maker James Saxon, it has an unctuous, luxurious texture, malty and sweet, with dark toffee, gingersnaps, cinnamon, lemon zest, dried tropical fruits, and vanilla cream. The gentle spices ebb and flow, finishing on a last hurrah of dark cookies and vanilla. (2,400 bottles for U.S.) Collectible

Reviewed by: Jonny McCormick (Fall 2020)

Ringmaster John Glaser’s latest Big Top attraction: the nose juggles dark marmalade, almonds, sweet sherry, dates, and dried pineapple. Flavors swing like a trapeze between deep orange, dried tropical fruits, nuts, and chocolate, with the silky composure of a seal balancing a ball on its nose. Ridiculously smooth; if you’re looking for burn, try fire eating instead. Knife throwers accurately pinpoint the finish: fruit, (thud) chocolate (thud), spice (THUD). In this manner, Mr. G. will challenge the world! (2,490 bottles)

Reviewed by: Jonny McCormick (Fall 2016)

Aged in new French oak casks, with long-toasted heads. Deliciously creamy, sweet, toasty profile with coconut cream, toasted marshmallow, toffee pudding, and honeyed vanilla. Gentle spice notes (especially clove) and hints of fruit dance on the palate. Very soothing. (Bottled for Park Avenue Liquors.)

Reviewed by: John Hansell (Spring 2008)

Not the pimply youth you might be mistakenly expecting, this tongue-in-cheek release is impishly contemptuous of the regulations challenged by Glaser during the transparency debate. Lemon bonbon, heavy vanilla scents, beeswax boot polish, and white chocolate are well integrated with peat. The exotic fruits and citrus zest tumbling with golden syrup are knocked sideways by clove and pepper. Water provokes more sweet smoke. A dry, spicy, waxy finish remains. (3,282 bottles)

Reviewed by: Jonny McCormick (Spring 2017)

The tastiest of their Signature range, this boasts a dry oak and spice nose with fudge, rye bread, and banana interwoven with French oak influences of nutmeg, cinnamon, and ground ginger. As the gentle orange, malt, pear, and apple settle down, little spicy explosions of ginger and pepper detonate, leaving an aftermath of spiced malt, coffee cake, milk chocolate, and cocoa. Such a wonderful flavor trajectory to behold.

Reviewed by: Jonny McCormick (Summer 2018)

A marriage of two casks of Caol Ila (25 and 29 years old) and one cask of Imperial (14 years old). Penetratingly smoky, visceral, rooty, and even mean-tempered at times, ultimately being soothed by creamy vanilla and thick malt. It’s peppered with licorice stick, dark chocolate, campfire charcoal, subtle olive brine, and teasing berried fruit. Long, clinging finish. The flavors are nicely integrated and complex. Well done! (A limited release.)

Reviewed by: John Hansell (Spring 2010)

Banana-flavored candy, royal icing, and cocoa powder, with tangerine, cantaloupe, and soft pear on the nose. It’s lush, groaning with fruit, but still has plenty of body. Expect fresh fruity flavors of pear and apple strewn across a bed of honeyed sugary sweetness propped up by a big wedge of vanilla. Structured around whiskies of the now-closed Imperial Distillery, it’s one to sip and savor as it weaves its magic spells. (5,538 bottles, 1,800 for U.S.)

Reviewed by: Jonny McCormick (Summer 2021)