Lime syrup, grapefruit peel, Smarties candy, ripe peach, and orange peel zested over vanilla frosting make for an attractive nose. Fruity and tangy with green apple, lemon, vanilla, burnt oak, clove, and pepper, developing more candy sweetness than fruit flavors in the latter phases. As the spiciness blooms, extra layers of vanilla and toffee are added. A tangy fruit finish with a citrus edge.

Reviewed by: Jonny McCormick (Winter 2019)

Full gold in color, this Bunna initially has the lifted Moscatel aroma that’s reminiscent of a fine Darjeeling leaf tea, then comes melting milk chocolate and touches of sweet cinnamon toast. The palate continues in this sweet vein, but has the distillery’s characteristic thickness in the mid-palate, as well as plenty of its signature fresh ginger note. With water, there are some baked fruits and a hint of flowers. Altogether delicious and subtly complex.

Reviewed by: Dave Broom (Spring 2012)

Fruits are to the fore here, super ripe, and dark in hue: think of plump plums, sweet black grapes, and hedgerow berries. That said, it is never heavy, as if it’s just the aromatics of the fruits which have been preserved. In time, some dried flowers emerge. The palate is equally sweet, with a little caramel and spice. It fades gently. Impressive and well worth a look. I wonder whether the new Dalmunach distillery will produce anything like this? £213

Reviewed by: Dave Broom (Winter 2015)

The power of pure burning peat smoke, lemon-scented floor polish, pine needles, salt spray, and delicate vanilla places this squarely among the archetypal whiskies from Islay. Sweet lemon, custard cream biscuits, and hints of smoked goose lend an oily mouthfeel. A combustible climax of smoke, spice, and earthy peat kindle a red-hot finish that will have you puffing smoke like a chimney.

Reviewed by: Jonny McCormick (Fall 2017)

This bruiser is not afraid to show its softer side to the world. Earthy wet turf smoke, grilled bacon fat, faint vanilla, menthol, and brand new erasers make quite a statement. But inside it’s all about a creamy, light vanilla base with aniseed, clove, ginger, and smoky bacon that capitulate to fruitier elements of banana and honeydew, which retreat with a drying, spicy finish.

Reviewed by: Jonny McCormick (Winter 2019)

Jura has been partial to releasing 13 year old limited editions over the years, so this independent bottling attempts to compete, with grassy notes, orchard fruit, aniseed, peppercorn, lemon pith, and hints of jellied fruits. There is dried banana, mandarin, orange Jell-O, Italian meringue, and a little pepper to taste, with bitter orange on the finish. Perfectly serviceable, but the flavors seem a little stuck on repeat.

Reviewed by: Jonny McCormick (Winter 2019)

Produced the year before the distillery closed, this has lemon butter, popcorn, bouquet garni, garlic shoots, and chopped cilantro ensuring the imbiber knows this is grain, not one masquerading as a single malt. Light green fruits reminiscent of melon, apple, and nectarine on the palate, with caramel, vanilla, a little oak, and a ripple of spice, notably coriander seed and pepper, before a finish of pears in golden syrup.

Reviewed by: Jonny McCormick (Spring 2019)

Benriach is a lesser-known whisky and, for a Speysider, fairly light in style. This one is very bright and fruity on the nose with aromas of citrus (lemon), pineapple, green grapes, vanilla bean, honey, and linseed oil. Its age is evident, but tucked away in the background. The palate mirrors the aromas and is quite complex. As you might expect for a 34 year old whisky, it dries out mid-palate with some grassy hay notes yielding to resinous oak towards the finish, but the oak never becomes excessive. I can’t remember the last time I tasted a Benriach this good.

Reviewed by: John Hansell (Summer 2005)

Lightly grassy and hay-like, with some wheat chaff. The nose is quite hot, but that cereal note (reminiscent of draff) is pleasing, sitting alongside clean apple and orange barley water. The palate is sweeter and more floral (pear blossom) compared to the nose, though retaining some nuttiness. Has good verve. When diluted, the finish shows real chocolate and some dry spice. A very interesting young ‘un. £54

Reviewed by: Dave Broom (Fall 2015)

The impact given by secondary maturation in small (octave) sherry casks is what sets this range apart. Here, Glen Grant’s light fruits are given a darker twist, with some bodega notes, blackberry, and a surprising note of curry spices before milk chocolate develops; this is particularly apparent on the palate. The palate is gentle and quite creamy (cream sherry?) but it doesn’t like water. A pleasing dram. £99

Reviewed by: Dave Broom (Winter 2015)

A toasty and spicier interpretation of an 18 year old blend. Toffee, salted pecans, Dundee cake, and sultana aromas. A beautiful, thick texture replete with ripe red fruits, cardamom, fennel, and star anise. Caramels drift past on a river of spice, wreathed in a fine layer of smoke, then oak, mixed nuts, and cracker bread. The fruity sweetness is momentary and fleeting, leaving the front of the mouth loaded with spice.

Reviewed by: Jonny McCormick (Summer 2017)

It begins innocently enough. Ripening strawberries, cotton candy, and fudge on the nose, but with an undertow of devil-may-care spiciness. Soft mandarin citrus, vanilla fudge, sponge cupcakes, and a decent wedge of malt form the core of the palate; the spice is disappointingly mild considering the potential of the first sniff. Sweet and syrupy finish. Still, solid enough to make your world better at the end of a hard day.

Reviewed by: Jonny McCormick (Summer 2017)

More mature peated Bunnahabhain Islay whiskies are emerging (like this one). Indeed, tarry, peat ash notes are evident throughout this one (especially on the finish!), along with nutty toffee, nougat, smoked olive, glazed ginger, and candied lime. Pretty even-keeled, not as medicinal and aggressive as its cousins on the southern end of the island. The smoke and layered sweet notes balance nicely. If you’re looking to ease your way into smoky Islay whiskies, this would be a good start.

Reviewed by: John Hansell (Fall 2010)

Remarkably rich color, indicative of a first-fill cask. A clean if hot nose with carpenter’s workbench, Comice pear, and lots of oak. Aultmore’s acidity comes through on the palate, with its zingy intensity cutting through the wood and achieving a certain balance. The palate shows a mix of fruit and wood sugars. Young certainly, but bottled at the right time given the intensity of the wood element. Water makes it more sappy and summery. Not hugely complex, but fun.

Reviewed by: Dave Broom (Fall 2015)

Sharp citrus notes, like an unruly spritz of grapefruit juice first thing in the morning. This is an assertive dram with aromas of lemon bonbon, sour fruits, toffee, fruit sodas, and a whiff of potions and unguents wafting from the back room of a pharmacy. It floats between sweet and sour fruits, settling on a sweet lemon mush wedged between some nibbling spices.

Reviewed by: Jonny McCormick (Spring 2019)

Another recent addition to Aberdeenshire bottler Duncan Taylor’s Dimensions range, launched late last year. The nose is very fruity, with sliced peaches and apricots, plus a porridge-like background note. Relatively full bodied and malty, with intense fruit notes, then dark spices appear. The finish is medium in length, spicy with aniseed balls, then a lingering creaminess at the very end. £42

Reviewed by: Gavin Smith (Summer 2012)

Another blast of new oak. Fat and creamy, with distinct charred elements along with stewing pineapple, banana fritters, white chocolate, suntan oil, and a melting bar of nut-filled milk chocolate. An instructive dram showing how maturity is very different from age. With water, some of the distillery finally pokes through. To be honest, it’s slightly too much for me; like overdosing on cotton candy or sugar-topped donuts. £54

Reviewed by: Dave Broom (Fall 2015)

A stunningly lovely nose: all sweet, rounded, and layered with exotic tropical fruits, scented woods, wax, and perfume. Water makes it oilier and more waxy in nature. Sadly though, the oak has taken charge on the palate, making it more grippy and nutty. Worth a long sniff though! £228

Reviewed by: Dave Broom (Winter 2015)