Part of the Diageo 2018 Special Release, this Islay single malt is the latest in a series of special 12 year old releases from Lagavulin. This limited edition has been matured in refill American oak hogsheads before bottling at a natural cask strength of 57.8% abv.

Unlike its two siblings, the Nàdurra Peated Whisky is finished in casks that previously held heavily peated Scotch whisky, giving a gently smoky twist to the classic, smooth and fruity house style that The Glenlivet is known for.

The sherry-soaked wood introduces the rich, sultry flavours of dried fruit and warm spice. Nàdurra Oloroso, like all expressions in the range, is bottled and released in small batches, and, unlike most modern whiskies, is non-chill filtered so has all the body you would expect from a whisky that has been drawn straight from the cask. It’s a bright, vivacious gold liquid, with aromas of dried fruit and spice. To drink, it’s smooth and creamy with chocolate and marmalade.

At the end of 2018, the mixture behind Code was finally revealed a sophisticated Single Malt Scotch Whiskey matured in a mixture of America Oak barrels and finished in ex-Canadian first fill Rye barrels.

Scotland-A limited edition without cask information or tasting notes, taking connoisseurs and beginners alike on a journey of discovery. Accompanied by a digital experience you are invited to a virtual underground room where you're challenged to decode the taste by aromas and flavors.

Colonel Blanton created his very special and limited supply of bourbon - his private reserve - handpicked and stored in what now is known as the famous Warehouse H. Although Colonel Blanton died in the spring of 1959, his legacy lives. Introduced in 1984, Blanton’s namesake bourbon was the first ever Single Barrel Bourbon sold commercially. The Single Barrel Bourbon is the first of its kind.

Continues the legacy of America’s first whiskey variety (rye) from America’s first whiskey company (Michter’s, originally known as Shenk’s). After a nearly three year absence from the market, Michter’s then Master Distiller Willie Pratt finally gave the green light for the re-release of Michter’s 10 Year Straight Rye in April 2014.

For maturation, the Rye distillate is entered into the barrel at 103 proof, rather than a more industry standard higher proof. Barrel entry at a lower proof of 103 rather than a higher proof costs Michter’s more money in terms of barrels and warehousing, but we believe it yields a richer, smoother, more full-bodied whiskey after proper maturation.

This limited release is aged in new charred oak, like Michter’s bourbons and ryes, but finished in uncharred barrels with a milder toast profile. Made from a mashbill that doesn’t qualify it as bourbon or rye, it has a nose of perfumed oak, candle wax, iced tea, orange blossom, and wild strawberries. A silky palate of licorice, spice, raisins, and dark fruits is followed by a finish of apple, pear, honey, chocolate, and oak.

Exudes a tantalizing and heady aroma of baking spices, crème brûlée, and toasted oak, with Nilla Wafers and Jordan almonds lending confectionary notes. The oily mouthfeel and chewy viscosity are powerful yet balanced, as the lovely caramelized sweetness of grilled pound cake meets blackberry, lemon oil, ginger, and flickers of allspice. Focused and seamless in its rich tapestry of flavors.

The first in Blackened’s collaborative Masters of Whiskey series. Pronounced cinnamon on the nose, with apple pie, candied berries, babka, cranberries, and fruitcake. There’s more fruit and spice on the palate in the form of cinnamon Red Hots and candy apples, alongside spiced chocolate, bitter coffee, and pepper. The finish has long-lasting flavors of cocoa powder, blackberry cobbler, and additional spice. The big body benefits from some water.

Effervescent, tingly mouthfeel, but the flavor begins after the initial warmth, with hints of caramel apple, pumpkin pie, apricot, and a slight hint of caramel popcorn. Then it’s pumice, apricot, and marmalade, followed by salt water taffy, cinnamon, and a big burst of nutmeg. A long finish offers a hint of peach pie.

Eagle Rare is a brand of straight bourbon distilled at the Buffalo Trace distillery in Frankfort, Kentucky. This highly acclaimed bourbon whiskey is one of the most regular award winners of all bourbon labels. Nose: Complex aromas of toffee, hints of orange peel, herbs, honey, leather and oak. Taste: Bold, dry, oaky flavors with notes of candied almonds and very rich cocoa. Finish: Dry and lingering.

The nose is spiced—cinnamon, allspice, clove, pepper—and rich with cooked fruit—blueberry jam, stewed plums, pomegranate molasses—as well as roasted peanuts, vanilla, and oak. In the mouth, there’s more liveliness, with Big Red gum, cherry pie, blackberry cobbler, peanuts, and cinnamon-apple coffee cake. It wraps up beautifully, with chili-chocolate, roasted nuts, and cigar end. Kentucky Owl doesn’t disclose the ages of the bourbons used in this bottling, but the balance of maturity on the nose.

Bottled in a glass pot still decanter. Soft and elegant on the nose and palate, and very well balanced. An incredibly drinkable whiskey. There’s no age statement on the bottle, but it was bottled at just the right time, based on its great balance of flavors. Notes of vanilla, coconut, and crème brulee provide a base for emerging notes of cedar wood shavings, cinnamon, soft mint, and a hint of fennel. A very graceful bourbon.

This begins with a big scoop of banana pudding, or maybe it’s banana cream pie, since there is a lively dusting of cinnamon and nutmeg. Pretty floral notes, sweet Jordan almonds, and apple candies are well integrated with oak. What it lacks in deep complexity it makes up for with vibrancy, joie de vivre, and sheer drinking pleasure that revels in a satisfyingly long finish.

Aultmore 12 year was unveiled in 2014 for the Last Great Malts by Dewar's. A refreshing dram, with plenty of vanilla, honey and citrus, alongside a touch of grassiness.

In what will be seen as a positive move to whisky connoisseurs, Bunnahabhain has decided to bottle Bunnahabhain 18 year old without chill-filtration and without colouring.

Older releases of this Whisky are aged in American Oak, and is no longer produced. Newer releases are aged in Sherry Casks, and are labelled as such. Ensure your merchant has the version you are looking for.

A fascinating release from Speyside's superb Balvenie Distillery. This expression was initially aged in American oak casks, before being transferred over to casks that previously held Pineau from France. This has introduced a generous helping of honey-glazed fruit and a subtle leafy hint to this 16 year old single malt's flavour profile.

A heart of pot still spices, but this has oodles of complexity and depth with concentrated autumnal flavors of apple and blackberry cooked with brown sugar, then morello cherry, hazelnut, allspice, aged tobacco leaf, and worn leather. Mellow dark-toffee sweetness and cooked fruits carry the cinnamon and peppercorn, oak, and leather into a tongue-pounding finish. A slap in the chops—just what you want from a pot still whiskey.

It works like this: triple distilled single pot still whiskey matured in bourbon, sherry, and Malaga casks, which produce a complex drink with aromas of red fruits, spice, nutmeg-dusted custard tarts, blossom honey, dried raspberry, clotted cream, cracked black pepper, and sweet flowering jasmine. The sweetness and nutmeg flavors are swallowed up by an overwhelming force of clove, with a finish of bitter nut oils and burnt toast.

Instead of coastal elements of iodine, salt and medicinal characteristics so commonly associated with Islay peat, Highland peat imparts earthy, woody smoke notes. This means that even though Peat Week is made using heavily peated malt (30ppm) it has an unexpected sweetness deeply rooted in the Speyside regional character.

Intriguing and challenging bouquet of aromas of roasted nuts, old leather, black pepper, old oak and dried fruit. Palate entry is aggressive in spirit, but sweet and pruny; midpalate is drier and features tastes of leather and grain. Aftertaste teems with oak resin, hard cheese (meaning, rancio), candied nuts, candied fruit and dark honey. Add mineral water.

Golden, lifted, and aromatic. The fleshy ripeness of the 13 year old is still there, but that little sulfur edge has now gone, revealing the ripe fruits massing underneath. Now you find pineapple and light chalk. The flowers have become daffodils and bluebells rather than lily, along with a soft, vanilla ice cream plumpness. Sweet and full, and just a shade lighter than the 13 year old. Muscly, but sweet; that’s the paradox of the Craigellachie character.

Sherry lovers, alight here: This stop is full of Fig Newtons, dates, raisins, brown sugar, candied citrus, dark chocolate, and a delightful dried mango aroma. Generous flavors of berry jam, raisins, figs, and dates mingle with white pepper, dried ginger, candied orange peel, nuts, and dark chocolate tinged with leather and tobacco, along with a mouthwatering salinity. The finish has a phantom chewiness: There’s nothing left in the mouth, but it’s still textured and rich, with smoked nuts.

Richer and more complex than its younger sibling, with waxy peel, glacé cherries, sherry, sultanas, and custard. Silky smooth in the mouth, with marshmallows, milk chocolate, medium-sweet sherry, and stem ginger. Tingling spices allied to darkening chocolate and a touch of smoke in the medium to long finish. Finally, a fat, buttery note.

Formerly marketed as Glen Deveron and now rechristened the Deveron as part of owner John Dewar & Sons’ Last Great Malts initiative, this 18 year old is the oldest of three releases on offer. Oily on the nose, with apricots, sultanas, and toffee. Dark spices merge with sweet apples, walnuts, and a hint of chewing tobacco on the palate. Ginger and pepper in the lengthy finish.

A sherried single malt from Tomintoul, specially designed to be paired with cigars! A no-age-statement Speysider, which has been matured in Oloroso sherry casks, sourced from Andalucia. We reckon it'll taste just as good on its own, with all of its chocolate and bramble fruit notes.

The nose on this rye has elements of sweet pine, honey, nougat, vanilla, cloves and lavender. Oaky undertones, subtle cedar saw dust or fresh split cedar. Rich in consistency and not forwardly spicy on the nose. It immediately coats the entire palate and nutmeg and cinnamon give way to pepper spice with vanilla on the front and anise across the middle. Subtle cinnamon spice clings to the finish.

If you wondered when you saw “50%,” this is indeed bottled in bond whiskey, with all the requirements that go with it. The nose is just this side of hot and brings parched corn, sawn maple wood, spicy hard candy, and dry spearmint leaf. Bright and spicy on the tongue; more candy and honey, and hints of teaberry and licorice that develop into the finish. A better package of flavor and price than the earlier Taylor releases; quite enjoyable.

higeruriku Fukano is the fifth generation of his family to run the distillery. They use a combination of malted and un-malted rice to make their whisky in a pot still. These releases are very limited in nature and only a few casks are bottled each year. For 2019 they have released a few single new oak casks and also one white label marriage of sherry and new oak casks.

Stewed gooseberry, scallions, chopped chives, fine-ground pepper, rolled oats, and sweet oak combine to create a sweet and herbal dram. Full-bodied on the palate, this boasts stewed fruits, brown sugar, cooked apple, and delicious baked desserts. Drawn from a specially selected new oak cask, this Fukano is the most interesting of the brand’s 2019 releases.

Stewed gooseberry, scallions, chopped chives, fine-ground pepper, rolled oats, and sweet oak combine to create a sweet and herbal dram. Full-bodied on the palate, this boasts stewed fruits, brown sugar, cooked apple, and delicious baked desserts. Drawn from a specially selected new oak cask, this Fukano is the most interesting of the brand’s 2019 releases.

Japan- Kaiyo Cask Strength Japanese Whisky is matured in the finest Mizunura oak casks. The casks are hand made due to the Mizunura oaks delicate wood grain. Extremely smooth with great complexity and a lovely balance of fruit, silky malt, and a touch of dark chocolate.

The nose is nutty, sweet with marmalade on toast and caramel apple, and spiced like gingerbread sprinkled with dried cherries and Craisins. The palate is hotter than expected at this proof, tannic with oak, and spiced with cinnamon candy, dried ginger, and red pepper; spearmint emerges with water. More cinnamon, chocolate, coffee bean, and sweet oak on the finish. This updated blend of the Fusion series has a rougher character than previous iterations.