Heavily peated Bunnahabhain spirit, referred to as Margadale, was used for this bottling and matured in refill sherry butts. Savory on the nose, with smoky brine, plain chocolate, and Granny Smith apples. The palate offers similar green apple notes, along with sweet peat, cocoa, and licorice. Wood smoke and pipe tobacco in the medium-length finish.

Reviewed by: Gavin Smith (Spring 2017)

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)

One of six whiskies released in Distell’s first Malt Collection. This received a secondary maturation of almost 2 years in Palo Cortado casks, rarely used for Scotch whisky. Melon slices sprinkled with salt, vanilla, and finally, peach blossom on the nose. More peaches on the spicy palate, with milk chocolate and oak. Peppery in the medium-length finish, with aniseed. (1,644 bottles)

Reviewed by: Gavin Smith (Winter 2018)

Here’s an Islay distillery which has never quite had the investment it deserves. Hopefully this limited release is the start of an addressing of that situation. It has a classic nose with ginger (crystallized) to the fore alongside toasted almond and the balsamic note that you sometimes get with extra-mature whiskies, manifested here as mulberry vinegar. The mouth has coconut, some grip, and — though it fades a little speedily — retained fire. Take with water on the side. £1,999

Reviewed by: Dave Broom (Spring 2013)

This expression includes young, heavily-peated Bunnahabhain matured in bourbon barrels, mixed with 20 to 21 year old spirit aged in sherry butts. Fragrant, peppery peat on the early nose, brine and fabric Band-Aids. Ultimately, leathery orange. Smooth and supple on the palate, with intense, smoky fresh fruit giving way to quite dry spices. The relatively long finish yields drying peat, plain chocolate, and developing licorice. £80

Reviewed by: Gavin Smith (Winter 2016)

Rich gold. Here we have a good example of Bunna’ in full ‘welcome home to a warm house after a cold walk’ mode. Warm, sweet, steamy, with a light mineral note, dried fruit, walnut, and that giveaway gingerbread signature. The palate is clean, spicy, and drier than the nose suggests, but has a soft center. A lovely dram for a chill summer evening. £75

Reviewed by: Dave Broom (Summer 2015)

The nose gives off gentle sea breezes, earthy and nutty aromas, then cocoa powder. Pineapple, toffee, and milk chocolate on the palate, with a suggestion of brine. Nutty in the finish, with white pepper and lingering lemon. (367 bottles)

Reviewed by: Gavin Smith (Summer 2019)

Matured in cognac before being finished in Sauternes; here we have a clean, sweet, and well-rounded Bunna’, with hickory-like smoke, bonfire, and ginger biscuits. Lightly vegetal notes with farmyard elements among the smoke and thick, citric sweetness. Immediate smoke on top of this mix of spice, Seville orange, apricot, cheesecake base, hazelnut, red fruits, and preserved ginger in syrup adding an almost peppery finish. Lovely. £250

Reviewed by: Dave Broom (Fall 2014)

This is master blender Ian MacMillan’s interpretation of what Bunna’ would have tasted like when the distillery was founded in 1881. There’s light smoke, coming across like smoked halibut, a mineral edge, white fruits, and a freshness like a freshly starched shirt. Water brings out almond. On the palate, the smoke offers a slightly peppery, almost Talisker-esque kick. Light lemon and sweet fruits in the center. Though there’s no age statement, none of the whiskies are under 10 years. £46

Reviewed by: Dave Broom (Spring 2015)

Initially very ozonic, fresh, and marine. So much so that you don’t notice the smoke which is slowly building. Everything is very restrained, some cold-smoked fish, mineral, and—in time—a hint of the mash tun. That mineral note continues on the palate, which broadens into ginger nuts in the middle of the tongue. All very well-balanced, and at its best neat.

Reviewed by: Dave Broom (Winter 2015)

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)

Pale gold, with nettles and green apple on the nose alongside almond, light bread crust, and freshly-baked sponge cake. In time, there’s Starburst sweets. Some heat, even at this relatively low strength. There are mineral accents and, with water, the signature ginger. The palate is very sweet and soft with jelly fruits. Clean and supple, especially with water. Zesty, with a refreshing acidic balance.

Reviewed by: Dave Broom (Fall 2014)

Some single malts just suit specific cask types. Such is the case with Bunnahabhain and sherry. The spirit has a soft and nutty undertow, plus a gingery note that is given weight and depth by the cask. Amontillado, with its nuttier character, is an ideal bridge between the two. This shows surprising maturity with more oxidized and mulch aromas alongside coffee grounds, and a character that’s drifting into meaty. Brooding, medium-bodied, slightly dry…but the price? Ouch! (Fèis Ìle 2016, 250 bottles) £250

Reviewed by: Dave Broom (Fall 2016)

Our second Bunna’, this is pale of hue with a surprising hint of salinity alongside a whiff of lemon sherbet, and an aroma like wet linen, while a floury maltiness runs below. Age however has twisted the fruits into the verge of musty over-ripeness. It’s explosive and spicy and, even though this is only 46%, it is hot. Water picks up the acidity before there’s a huge hit of warming ginger as the kiss-off. £89

Reviewed by: Dave Broom (Spring 2013)

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)

Light gold with a very fresh and slightly ozonic nose that brings to mind Thai herbs: lemongrass, galangal, as well as lime. Just slightly nippy when neat. The palate is equally intense, but with a central sweetness. Water cuts down this razor-sharp intensity, adding a softer mid-palate texture, while the finish remains slightly mineraly. A decent aperitif Bunna. £97

Reviewed by: Dave Broom (Winter 2014)

Polished rosewood. Big sherried notes, but also generous sweetness. Vermouth-like: dark fruits, a hint of spice, light oxidation, with some herbal edges and Morello cherries. Becomes balsamic. The palate is highly concentrated, with more cherry, but has this intense savory astringency. Water is needed. The nose continues to be remarkable, all damask rose and resin, but dilution can’t eradicate the mouth-puckering quality. £130

Reviewed by: Dave Broom (Summer 2015)

Yes, it’s another 1991 Bunna from Wemyss, so check the name when purchasing. This one has a distinctly smoky element alongside the marine note which they both share. Very light lemon, with water, then a hit that’s like walking into a high-class sushi joint. A zesty start with lots of angelica, and then sweetness with, when diluted, soft malt and light ginger on the palate. Rock solid. £103

Reviewed by: Dave Broom (Winter 2014)