From an undisclosed North Highland distillery, aged in a refill sherry hogshead. The impact of the sherry is clear, with ripe blackberry and peach. A floral, sweet, clover honey note rounds out a deliciously lush mouthfeel. This lushness is well balanced by a spicy mid-palate that features black pepper, ginger, and strong salinity that help provide some real depth. A long and slightly dry finish wraps up a solid whisky. (U.S. only)

Reviewed by: Geoffrey Kleinman (Fall 2014)

This cask strength, port cask-aged whisky comes from an undisclosed distillery near Aberlour. The impact of the port cask is unmistakable, with a nose that is deeply fruity with dried apricot, blackberry jam, honey, and malt. On the palate these rich sweet fruit notes are well balanced by black pepper, clove, salt, honey, and a touch of dark chocolate. The underlying proof also helps counterbalance the sweet fruit and drives a medium length and slightly dry finish. (U.S. only)

Reviewed by: Geoffrey Kleinman (Spring 2015)

This single cask, cask-strength bottling was matured in a port hogshead. Slightly sharp on the initial nose, savory, and a touch vegetal. The palate is full and malty, offering creamy toffee, hazelnuts, ripe peaches, and ginger. Creaminess lasts through the cinnamon-spiced medium-length finish. (290 bottles)

Reviewed by: Gavin Smith (Summer 2018)

An uplifting nose of golden honey, linseed oil, vanilla, sanded oak, and wheat biscuits on this west coast grain. Neat, it is mouth drenching. Banana and ripe fruits are followed by juicy orange before a snarling pepper onslaught ensnares the tip of the tongue, igniting a glowing ball of white heat underneath. You can bask in this experience for minutes with each sip. Water emphasizes the oak and mellows the dram to the flavor of almond-sprinkled custard. (180 bottles)

Reviewed by: Jonny McCormick (Fall 2016)

This cask strength whisky is malty in the nose, along with peach, nectarine, and subtle oak. The entry is all malt, the kind of flavor that evokes "malt reverence." In the mid-palate it’s cereal grains spiced with allspice and black pepper. The finish is long and slightly salty, with a fair amount of heat from the alcohol, and a touch of oak. If you love the singular flavor of malt, this one may be for you. (U.S. only)

Reviewed by: Geoffrey Kleinman (Winter 2014)

Vanilla ice cream drizzled in caramel and speared with a couple of wafers. Ground hazelnut, faint dashes of cinnamon, and garam masala complete the nose. A brief opener of rich toffee and tangy citrus is overrun with a piquant, acidic rush and nippy alcohol flare. It’s actually light in texture, and a largely absorbing experience, ending on some dusty marshmallow notes, though never losing the tanginess. Water accentuates the tangerine and mandarin but negates the mallow candy flavors. (264 bottles)

Reviewed by: Jonny McCormick (Winter 2016)

The nose evokes aromas of school textbook spines, freshly planed oak, vanilla, and dry-roasted fennel and coriander seeds. A mouth-puckering sip begins innocently enough with golden caramels and toffee, before a double whammy of spice and alcohol give it quite a kick. The sweetness concentrates deliciously, becomes tangy, before sliding into a finish of long-lingering spices and residual oaky sweetness. (Cask no. 901820; 168 bottles)

Reviewed by: Jonny McCormick (Spring 2018)

A very immediate, expressive, sweet start, with manuka honey dribbling on top of baked fruits, sweet citrus, and a dollop of clotted cream on the side. All very luscious and calorific. As if this dessert theme wasn’t sufficient, the palate lays it on even more thickly, with apricot now joining the mass of fruits. The light grip adds very necessary structure and stops things getting floppy. One for those with a sweet tooth. Recommended.(U.S. only)

Reviewed by: Dave Broom (Fall 2014)

Extreme peat smoke explodes out of the glass. It’s diesely, burnt tire smoke more than campfire. Past the peat, there's salt, paste, and honey. On the palate it's another blast of smoke. This nearly chokingly strong smoke dissipates slightly to reveal oyster shells, malt, paste, and honey. Make no mistake, the smoke is the star and will remind you of that fact hours after you finish your last sip. An uber-peated whisky that hardcore peatheads will surely adore. (U.S. only)

Reviewed by: Geoffrey Kleinman (Fall 2015)

Most of Auchroisk's malt goes into Diageo’s J&B blended, so a single malt release is an uncommon treat. Aged in refill sherry casks, this whisky has a nutty, roasted malt nose. On the palate it’s soft and lush, with honeyed roasted malt, walnut, ginger, and salt. A spicy mid-palate leads to a dry finish that abandons a lot of the flavors established. A solid mix of flavors, but the finish shows why it's often used for blending. (U.S. only)

Reviewed by: Geoffrey Kleinman (Summer 2015)

An uncommon 26 year Lowland single grain whisky made from wheat and aged in refill bourbon casks. Oak is quite present on the nose, but it's not alone: there's also bright citrus, pine, and white cake. The opening is softer with vanilla and apricot, but it's only a brief respite before a very spicy mid-palate focused around oak and white pepper. There is a fair amount of fire from the alcohol, which drives a very spicy and dry finish. (U.S. only)

Reviewed by: Geoffrey Kleinman (Summer 2015)

This 19 year old example of Glen Garioch from 1993 offers a nose of orange blossom, sherry, and milk chocolate, becoming sweeter with time. Finally, butterscotch mousse. Sweet and fruity on the palate, with cherries, icing sugar, and a hint of smoky caramel. Medium to long in the finish, with persistent citrus notes, cinnamon, nutmeg, and ginger. (U.S. only)

Reviewed by: Gavin Smith (Fall 2014)

A 22 year old Glencadam; maturation took place in a refill American oak hogshead. The nose offers rich honey and malt notes, though slightly balsamic. Syrup-like on the palate, heathery and spicy, with more honey. Relatively long and spicy in the finish, with chili, though honey persists right to the end. (U.S. only)

Reviewed by: Gavin Smith (Fall 2014)

Matured solely in refill sherry casks, this whisky has a light, fruit-forward nose with nectarine, honey, malt, and a touch of spice. The entry is softer than you’d expect for the proof and it presents the fruit at the nose, along with salt and a dash of black pepper. The spice takes over in the mid-palate along with some heat, really throwing off the balance established in the entry. A light finish closes out a slightly disjointed taste experience. (U.S. only)

Reviewed by: Geoffrey Kleinman (Summer 2015)

Bottled at 8 years of age as part of Exclusive Malts’ U.S. Batch 5, this is a relatively youthful expression of the peated Ledaig spirit produced at Tobermory distillery. The nose is full-on and vibrant, with seaweed, brine, peat, black pepper, and new leather. The palate opens with a big punch of spicy peat, then sweet cereal notes and more black pepper. Hot smoke and spice in the medium-length finish, with a hint of coal.

Reviewed by: Gavin Smith (Winter 2014)

From an undisclosed Speyside distillery. The nose is extraordinarily yeasty, with distinct apple cider backed by light caramel. The palate is more integrated than the nose with oak and cinnamon spice, apple, honey, and malt. At first these flavors are well balanced, but a spice and heat blast in the mid-palate throws things off. The finish reflects this and is quite dry. The parts are better than the whole in an interesting and strong whisky.  (U.S. only)

Reviewed by: Geoffrey Kleinman (Fall 2014)

Remarkably pale in color, this Exclusive Malt is a rare peated Dalmore. Peat reads more funky barnyard than smoke on the nose, with just a touch of sweetness behind it. The taste is much better than the smell, with the addition of smoke to the peat, intertwined with honey, salt, citrus, and ginger spice. The finish is slightly acidic and dry, far less satisfying than the mid-palate. There’s a reason why Dalmore doesn’t peat, but this release is still fascinating. (U.S. only)

Reviewed by: Geoffrey Kleinman (Fall 2014)

Maturation for this 21 year old bottling of Bladnoch occurred in a refill American oak hogshead. Sweet orchard fruits, new-mown hay, malt, and soft toffee on the nose. The palate is initially fruity, with more malt, then nuttiness develops, with aniseed and black pepper. The finish is relatively short and tannic. (U.S. only)

Reviewed by: Gavin Smith (Fall 2014)