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Single Malt Scotch | $84
Very chewy. Think of melting Mars bars, with a touch of coconut cream, then red-fruit acidity, red cherry, and lemon. All very forward and sweet, but with no alcohol when neat, showing an active cask. Dilute, there’s coconut, pea shoots, and banoffie pie. The palate is thick with Jaffa cake (orange and chocolate), then nutty granola. It doesn’t take water too well. Quite fat. £50/500 ml
Reviewed by: Dave Broom (Fall 2014)
Single Malt Scotch | $206
Gold. Quite sweet and spicy nose. Light cinnamon and that distillery ginger edge. There remains a light cereal aspect to the background, but it is considerably more youthful than the age suggests. The palate is equally sweet and direct, with excellent spicy concentration. Water shows that there is some weight here, reminiscent of honey-nut cornflakes (with cream). The nose now hints at some oxidation, the palate retains peppery freshness. It’s another I’d have kept in cask. £135
Reviewed by: Dave Broom (Spring 2015)
Single Malt Scotch | $105
Light gold. Fresh and clean, with light draff notes. Cool porcelain, lemon, cereal husk. It becomes more expressive on the tongue, though it remains subtle. A bit of a stealth bomb because the palate shows plenty of spice, cinnamon toast, and baklava. The finish reveals some green notes. When you add water, it becomes incredibly minty. Fragile, but if you fancy a Bunna' julep, then look no further. £69
Reviewed by: Dave Broom (Spring 2015)
Single Malt Scotch | $94
Light gold in color, the roasted almond notes that start the nose show the influence of the amontillado sherry finish before your nose is filled with the contents of a spice merchant’s chest alongside, unusually, a light maritime note. Very gentle and clean in the mouth with sour plum and a generally amenable nature. More like this please, Burn Stewart! £60
Reviewed by: Dave Broom (Fall 2012)
Single Malt Scotch | $123
Bunnahabhain’s peaty expression is steadily coming together. It’s been one of those drams that seems to need more time than many, but that’s true of Bunna’ in general, come to think of it. In fact, the peatiness is quite mild on the nose, adding some scent to the sandalwood elements and obvious raisined sweetness. There’s a slightly cheesy note in the background and a touch of sulphur on the palate. It’s not quite wholly integrated, but progressing well. (Fèis Ìle 2016, 833 bottles) £95
Reviewed by: Dave Broom (Fall 2016)
Single Malt Scotch | $160
Stiùireadair means “helmsman” in Gaelic. This has been finished for a year in Marsala casks. The nose is all garden compost, moist vegetation, light smoke, and highly oxidized: like a young vin santo (or indeed Marsala). Very nutty, with an almost vermouth-like quality. The palate is all clove, anise, cherry stone. Those oxidized wine notes are so dominant it’s shifted the balance toward the finish. This particular helmsman’s somewhat off course. £95
Reviewed by: Dave Broom (Fall 2014)
Single Malt Scotch | $45
The owners of Bunnahabhain are making a peated version of this normally unpeated Islay whisky to put in their peated blend, Black Bottle. But they have not yet put out, as a regular item, a peated expression of Bunnahabhain for purchase. However, some of the independent bottlers got their hands on some, and this might be the first one to be offered in the U.S. It’s what you would expect a 9 year old peated Bunnahabhain to taste like: toffee, vanilla fudge, and nuts (the Bunny signature), kiln peat smoke, and a bit too much youthfulness. It needs a few more years to mature to acceptable levels. (Bottled for Binny’s Beverage Depot)
Reviewed by: John Hansell (Fall 2008)
