Latest Whisky Reviews & Tasting Notes

Maple sweetness meets warm spice.

The lightly peated label catches my eye, but the notes focus on brown sugar, figs, and a savoury finish of beef broth and salt. That sweet-to-savoury turn is the part that stands out.

The light, fragrant nose and delicate sweetness suggest a gentle style, with a fresh, sweet finish. I like how clearly the notes convey that character, though they point to restraint rather than a bold profile.

The citrus and aniseed against chilli and pine make this more interesting than a straightforward rich-fruit malt. Sweet liquorice and the long, salty chocolate-caramel finish add a welcome counterpoint. It sounds bold and layered, though the sweet side may be quite prominent.

The dark chocolate and dried figs make for a rich start, while ginger spice gives the palate a useful contrast. The long, warming finish sounds appealing, though this is a bold, weighty style rather than a restrained one.

Dark dried fruits and ripe fruit give this a clear fruit-led appeal, with sherry richness and dark caramel adding depth. A warm, weighty style that suits my preferences.

The notes lean sweet, with butterscotch, candied orange and raisins alongside oak and mild spice. Smoke isn’t established by the sensory description, so I’d keep the smoke call open rather than label it smoky or smoke-free.

Vanilla and spice give this a clear centre, while roasted grain and ripe apricot and peach add contrast to the sweetness on the nose. On the palate, vanilla and oak spice sit alongside sweet muesli bars, fruits and oatmeal. That combination appeals to my taste, particularly where the grain notes give the sweeter flavours something to play against. The palate is described as powerful and aromatic, though, so it may be more assertive than I usually prefer. The spicy aftertaste and light sweetness keep that contrast going through the finish. There is plenty here to hold my interest, even if I would lean toward a little more restraint on the palate.

Polished wood on the nose gives the oak side something to work with, but it seems less central once the vegetal and floral palate takes over. Coffee and chocolate recur, while the short, vegetal finish leaves that wood note feeling more like an opening detail than the main thread.

The vanilla sweetness has welcome company in light sherry and berry-fruit aromas, so it reads as more than a one-note sweet dram. Creamy, rich, rounded fruit on the palate keeps that balance going, while the warming, smooth finish sounds like a measured close rather than a sharp contrast. A quietly appealing combination; the sweetness is present, but the fruit and sherry give it shape.

The citrus and tropical fruit give this a bright, fresh edge, while gentle smoke and salinity add depth. The sweet, smoky finish makes for a nicely balanced character.

The mint and aiseed on the nose set a brisk tone, while coconut brings a different feel on the palate. That contrast makes the character more interesting to me than a straightforward sweet-and-spicy style.

The rich sherry alongside orange and dark chocolate gives this a fairly bold character. It sounds more intense than easygoing, though the fruit and bittersweet notes make for an appealing contrast.

Mint gives rye a lift.

Rich red fruit meets oily smoke and coastal peat.

The long, soft, sweet finish with vanilla and mellow oak is the part I’m drawn to; it gives the creamy, spice-led palate a gentle landing.

The clean, quite refreshing finish stands out here. Rounded vanilla and pineapple meet malt, coffee bean and dark chocolate, giving this Speyside malt a pleasing mix of sweet and deeper notes.

The mix of thick smoke, brine and lemon has a clear coastal character, while butterscotch and vanilla bring some sweetness alongside the peat. The finish is described as hot, dry and peppery, so this sounds more forceful than easygoing. I like the contrast between savoury smoke and citrus, though the heat makes approachability a qualified point rather than the main draw.

The cracked pepper against the butterscotch sounds like a nice bit of contrast. I like that the sweetness carries through to malt toffee, then eases into gentle spices and sugars.

The walnut and coffee cake on the nose, set against coastal aromas and a whisper of peat, make an interesting opening. Brown sugar sweetness and cherry liqueur carry the sweet side onto the palate, while orange peel and a pinch of salt provide contrast. The lengthy, rich finish of dark chocolate covered stem ginger shifts the emphasis once more. I like the movement from coastal notes through fruit and sweetness to a darker finish. It gives this single malt more to offer than richness alone. For my taste, that balance is the strongest reason to rate it highly, though the brown sugar and cherry liqueur remain prominent enough that those who favour less sweetness may find it less compelling.

The appeal here is the contrast between juicy fruit and a light hint of smoke, followed by a fuller, buttery palate with herbs and spices. The warming finish brings in bitterish smoky tones, giving the whisky a more measured close than its fragrant nose might suggest. That shift from fruit to smoke gives the character some shape, and the combination sounds warmly inviting without relying on a single dominant note.

The contrast here is easy to follow: a light, grassy and floral nose with yellow apple and honey gives way to mandarins and toffee on the palate. Honeysuckle adds another dimension, while the sweetness remains subtle. I’m drawn to the apple-and-honey side of that combination, though the shift toward citrus and toffee gives it more interest than a single sweet note would. The smooth, balanced finish keeps to the same gently sweet direction. My reservation is that the restrained sweetness may leave someone wanting a more pronounced palate. For my taste, though, this is a well-judged balance between fresh fruit and richer notes, with neither side crowding out the other.

Sweetness meets spice and smoke.

The creamy mouthfeel gives its fruit and spice a gentle balance.

The smoke plays a supporting role at first: the nose pairs light smoke and sea salt with grapefruit and brown sugar. On the palate, wood burner smoke and a peaty, briny character are more direct, while pineapple and chocolate give that smoky edge something different to work against. That contrast suits my preference for smoke with a bit of shape, rather than smoke doing all the talking. The long finish brings red chilli spices, bitter almond and lingering brine. For anyone after a gentler close, the peppery, spicy turn may be the sticking point. Still, the move from bright fruit to savoury smoke is appealing, and the finish gives the whisky a firm final say without making a dramatic entrance.

Fresh fruit and vanilla make a gently inviting combination.

Caramel and oak carry through to a medium finish, with gentle rye spice and cracked pepper adding a little lift. That balance sounds appealing, though it doesn’t suggest a long-lasting finish.

Fresh malt and cranberry-orange bread give this a brighter direction than the soft, dry aromas might suggest. Citrus and red raspberry then sit alongside firm malt and oak, with white pepper and a suggestion of smoke adding contrast. That fruit-and-malt balance appeals to my preference for freshness, although the sweeter vanilla and sherry notes, along with a somewhat oily mouthfeel, keep it from seeming uniformly crisp. The finish is less easy to pin down: it is described both as short, with smoke and pipe tobacco ash, and as longer, with floral flavors, fresh heather and oak. I find the layered fruit, malt and restrained smoke more compelling than any single note here, even if the finish leaves a mixed impression.

Smoke, brine and sweet fruit make a richly weighty case.

Soft caramel and lightly fruity notes make a warmly appealing combination.

There’s an appealing shift from banana bread, honey and heavy cream on the nose to fruit and toasted malt on the palate. The silky, dense combination of candied orange peel, blackberry jam and stewed plums gives the sweetness real presence, while cinnamon and malt keep it grounded. The warm, drying finish sounds like a useful counterpoint, with roasted hazelnut and woody spice rather than a purely sweet exit. That balance makes this an engaging, richly layered character, though it may feel quite sweet at its centre.

Raisins, almonds and mocha are a compelling combination.

The intense peat smoke sounds like the main event, but fresh citrus and vanilla give it some balance. The coastal, toasted-oak character makes this feel bold rather than especially easygoing.

The contrast is what makes this one interesting on paper: delicate peat and coastal saltiness sit alongside red berries and dark chocolate on the nose, while the palate moves into creamy sweetness, ginger and winter spice. The finish is described as long, with dark fruit sweetness, salt, chocolate and smoke. That range feels appealing to me, though there are many elements competing for attention. The notes support a whisky with both sweet and savoury sides, rather than a simple peat-led character.

Burnt toffee meets dry oak.

Bright fruit meets soft smoke

The smoke sounds clear but not overwhelming, with soft peat on the nose and more coastal peat and applewood smoke later. The sweeter notes should give it a useful counterpoint, though the peppery finish sounds quite assertive.

The appeal is in the contrast between the caramel and brown-sugar sweetness and the firmer oak character. Toffee and vanilla custard give the palate a rounded centre, while peppery rye spice and pronounced charred oak keep it from feeling one-dimensional. The long, evolving finish shifts toward dry, slightly tannic oak, with dark cherry and tobacco notes. It sounds bold and structured, with enough sweetness to balance its more drying side.

The fruit and spice have a pleasing balance, with fresh oak adding a drier edge to the rich dark-fruit notes. The SGD 1,156.90 price reference is substantial; that is a lot to ask of any bottle, even one with this much going on.

The 61.4% ABV gives useful context for a whisky described as very heavily peated, with smoke largely running over the sweetness. The notes still suggest some lift with water: oranges, lemons and floral character, followed by pepper and herbs. That combination makes it sound forceful but not one-note.

Bright fruit, gently green.

The sweet side sounds generous, from the honey-drizzled ice cream on the nose to barley sugar and fresh baking on the palate. The robust finish, with its spicy kick and lingering vanilla, gives that sweetness a useful counterpoint rather than leaving the whole character one-note. That balance is what makes this sound appealing to me: rich and sweet, but with a clear bit of spice at the end.

Soft fruit followed by richer sherry, chocolate and spice gives this a straightforward progression. The sweet, warming finish seems appealing, with the notes keeping the character rounded rather than sharply defined.

The finish sounds like the most distinctive part: sweet, thick syrup alongside earthy clay flowerpots, split logs and cooling mint chocolates. That mix gives the whisky a clear sweet-to-earthy turn.

The smoky, savoury contrast makes this a distinctive one.

The finish is the clearest draw here: long and hot, with lemon peel, mint, vanilla and a creamy, grassy close. That’s an assertive ending, though the heat may not suit every preference.

Caramel and vanilla feel generous, though slight ethanol tempers the nose.

Long, chewy finish, with smoke and mocha lingering.

Ripe orchard fruit and baked apple give this an inviting centre, while mellow oak and gentle sherry character keep the sweetness from sounding one-dimensional. The warming, smooth, robustly oaked finish suggests a fairly oak-led close; that balance is more compelling to me than fruit sweetness alone. It reads as a composed Speyside malt, with enough contrast between apple, sherry and oak to hold interest.

Sweetness meets earthy depth.