Finishes with smoke-filled flavor that will pull you to the forest and the sea through its oscillating profile of freshness and salinity.

Its rich core of confections lend texture to the crisp and crunchy accents afforded on the finish. From a picturesque and underrated distillery. Tasting Panel Note: We watched a red squirrel rustling through fallen leaves on a warm, sunny autumn day and as we breathed in the ozone-rich air, a floral scent of fuchsia and cornflower mixed with the aroma of rapeseed oil. Smooth to start with clotted cream and gooey-centred meringues but then followed by the spicy kick of a peppery Fisherman’s Friend. After adding water, we took our Barbour jacket off as we sat on a bench in a clearing in the wood enjoying possibly the last warm rays of sunshine as we bit into a white chocolate rocky road stuffed with coconut, marshmallows and pistachios.

Tasting Panel Note: The neat nose was masterfully balanced, intense yet with a subtle, fruity sweetness. Into our minds came grilled honey-and-balsamic-glazed peaches as well as hot, creamy carrot and coriander soup. It was very different on the palate, with a kiwi, ginger and banana smoothie, tropical fruits in lemongrass syrup and a melon-flavored soda. Water added sticky date pudding with caramel sauce, and cocoa biscuits sandwiched together with a sweet fondant filling. To taste we sipped a planter’s punch made with rum, lime and sugar cane juice. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a second fill heavily toasted, medium charred chinkapin oak barrel.

A pure single cask of Japanese single malt whisky is as rare as it gets. The cultural pursuit of perfection is on full display in this stunning and vibrant spirit. Tasting Panel Note: Juicy red apples and green limes dangled from branches as we strolled in the sunshine. A gust of wind stirred the sweetly scented honeysuckle and cherry blossom, creating a colourful cloud that rained on to freshly opened coconuts and crunchy dried banana chips. Adding water caused wild strawberries to spring up from the ground, ready to be dipped in thick cream and dusted with white chocolate flakes. Poached pears were now among the other orchard fruit, alongside peaches and cherries dripping with syrup from tinned fruit salad. Tropical notes then returned with battered bananas, refreshing coconut juice, and the unique spiciness of a sandalwood tea chest.

Our 25-year-old Creator's Collection malt marries rich butterscotch flavors from an ex-bodega Oloroso butt with nuanced 'heather & honey' peat. This is Orkney at its impeccably balanced best! Tasting Panel Note: We all agreed this one was immediately stunning, as wispy Orcadian peat smoke mingled with impeccable, old-style sherry. It was observed more than once that this whisky was highly reminiscent of MUCH older official bottlings from this distillery. The nose evolved with beautiful and generous aromas of waxes, dried mushrooms, hessian, lapsing souchong tea and flinty coastal notes. Water brought peppery pastrami meatiness, black pepper, game salami, haggis nachos and dark fruits pickled in ancient balsamic. The palate was once again heavily old school in profile. Loads of gamey, leathery and salty sherry vibes met natural tar extracts, medicines and gorgeous, dry, heathery Orkney peat low down in the mix.

Distillery 5 continues to impress us, and this is a stunning example of quality in the Lowlands. Tasting Panel Note: A lovely sweetness wafted through the room as we poured this sample, with aromas of vanilla slices and maraschino cherries. It also felt like your mum had just opened a jar full of sweets and you could only pick one. To taste, this was the choice we had to make: wine gums, sugared jelly babies or sugared candy gingersnap cookies, as well as bubblegum with mint and fruit. Following reduction we discovered white truffles, white roses and Turkish delight next to a glass of demi-sec champagne. On the palate we now found tropical fruits and a malty sweetness alon

Tasting Panel Note: At first nose, the lights were dimmed as we enjoyed a soirée seated in leather chairs taking in the scents of a dunnage boudoir… or was it a bodega? Moss, mushroom, toffee, and oak delicately intertwined in the air. Neat, we snacked on bite-size treats of tuna à la ‘Van Gogh’ (with oil paint and black pepper) as well as cherries poached in spiced cola and coated in chocolate. Washed down with a bit of water, a waft of spice and macchiato teased our nostrils. Another round of treats arrived to finish with earthy mushroom canapés followed by more chocolate coated cherries and almonds on a flavoursome woody backdrop. After 11 years in a refill bourbon hogshead, this whisky was transferred to a first fill American oak PX cask for the remainder of its maturation.

Ah, yes. In a sea of sherry and bourbon, it’s always fun to spot a Port barrique. The ripe red fruit character takes very well to more robust distillates, and 73 certainly falls into that category. One of the bolder “sweet, fruity & mellow” casks you will come across, and you’ll be happy you did. Tasting Panel Note: The aroma was that of tender, moist, slow-cooked pulled pork with a homemade barbecue sauce next to apple-glazed barbecued baby back ribs. If you are not hungry yet wait for the taste, as we tucked into roast duck breast with a hazelnut sauce. After reduction, the scent of ripe plums, heather honey, treacle tarts next to cranachan and Turkish delight added to the foodie theme. The taste was like grabbing a handful of real fruit juice jellies and soft pistachio nougat. Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a second fill port barrique.

10 years in ex-bourbon wood allowed the benchmark orchard fruit, fig and fragrant spice notes of this full-bodied distillate to develop. Its final two years imbued the malt with the luscious tropical fruit and honeysuckle character garnered from a Sauternes barrique. The Bordeaux-based dessert wine develops these aromas and flavors through “noble rot”, an infection by the botrytis fungus. Sounds a little strange for a fungus to create these gorgeous flavors, but it’s true and remarkably delicious! Tasting Panel Note: The barrels have given the nose heather honey, rainbow drops and popcorn sweetness, and the aromatic fruitiness of apricots, plum jam and toffee apples. The palate, complex and fun, had salted caramel, sugared almonds, chocolate hazelnut spread and swathes of fruit, including rhubarb and apple crumble with custard, mango, melon, black grapes and spiced apricots. The reduced

10 years in ex-bourbon wood allowed the benchmark orchard fruit, fig and fragrant spice notes of this full-bodied distillate to develop. Its final two years endowed the malt with nuttiness and baking spice character indicative of the Spanish oak Oloroso cask it was matured in. This is a transportive dram that will whisk you away to Southern Spain in an instant. Tasting Panel Note: A truly complex aroma greeted the Panel as sweet, fruity notes of tangerine combined with winter berries alongside orange oil and vanilla as well as a subtle nutty dryness. On the palate, we found juicy honey-spiced oranges made using cardamom, cloves and cinnamon, as well as the type of subtle sweetness that comes from glycerine as can be found in a dry, old amontillado sherry. Reduced, we were reminded of the poem ‘At Jerez’ by Carol Ann Duffy: “ ... or walk the cool bodegas’ aisles – where flor and oxygen grow talented in fragrances and flavours – to sniff, sip, spit, swallow, savour ... ”.

A surprisingly gentle nose greeted the Panel with American-style cinnamon pancakes and maple syrup, roasted pineapple with honey, pistachios and a homemade salted caramel sauce. The palate neat was anything but gentle – like a Jamaican stew with charred tomatillos, onions and oranges as well as dried apricots and plums. In the long finish a cooling menthol exotic balm. With the addition of water, we got blueberry muffins and as we bit into them there was a burst of caramelised juice (the berries explode when baking) combined with sweet wood warm spices of ginger and cinnamon. We all agreed best enjoyed neat! The mashbill was 82% Arkansas corn, 9% Arkansas wheat & 9% malted barley.

This behemoth of a bourbon was aged in a new American oak 30-gallon barrel, which is just shy of a quarter cask. Loads of vanilla oak impartment here with a sticky, cakey mouthfeel that simply hedonistic. Dive into this gorgeous cask from one of America’s craft distilling pioneers! Tasting Panel Note: Gorgeous aromas of apple blossom and elderflower wafted over toasted pine nuts and hazelnut butter spread on to carrot cake, as the gentle spice of nutmeg and cloves blended into runny honey. The taste combined lime marmalade, cherry cake and dried cranberries with honey-glazed ham dotted with pink peppercorns, while dry rye spice met peppermint and menthol. With a dash of water came caramel wafers in vanilla ice cream drizzled with maple syrup and cold custard. Nutty notes returned on the palate alongside golden sultanas in fruit loaf, fennel seeds and mint-scented coconut husk on a dry and peppery finish.

The B5 casks we get from Tennessee are consistently impressive. Unlike most TN whiskey, this liquid does not undergo the Lincoln County Process, sparing it a charcoal filtration…. Less filtering = more flavor! Here we have birch beer and custard, leather and clove all surfing along the palate on a big wave of flavor. Tasting Panel Note: The nose brimmed with dark orange peel, rye bread spices, bitter marmalade with coriander seed, and heavier notes of warm strop leather, furniture polish, face cream and cloves. Some reduction brought currant buns, sticky toffee pudding, vanilla pods in custard with cardamom, boot polish and waxed canvas. A big, complicated beast! The palate was wonderfully spicy up front with caraway, sarsaparilla and paprika, before fruitier notes of raspberry cordial, blackcurrant leaf and raisins. Water brought juniper, aged cognac, cough mixtures, lanolin and caramelising brown sugars, with another nibble of rye spiciness in the aftertaste.

Another decadent Tennessee B5 bourbon sporting the citrus-honey-spice trinity we’ve come to love! Here, a deep and dark sipper shows you what Kentucky’s neighbors to the south can achieve when the Lincoln County Process is skipped. Spoiler alert…. it’s very impressive. Tasting Panel Note: Our initial notes included maraschino juices, sweet orange wines, aged triple sec, nutmeg, liquorice and treacle spread on hot cross buns. It also brought to mind molten chocolate marshmallow and jam biscuits, dark honey and date molasses. Reduction made it more complex and we found notes of sunflower oil, shoe polish, cream soda and Turkish delight – thicker, deeper and darker. The palate when neat was peppered with cloves, crystallised satsuma chunks, runny honey, herbal wines and spiced blood orange liqueur. Some water made everything easier and brought out lemon cough drops, cherryade, eucalyptus resin and notes of birch beer and red liquorice.

The nose oozed seductive sweetness (chocolate cream egg, pecan pie, molasses) and earthy spice notes of tree bark, nutmeg, cinnamon, patchouli oil and a new John Deere tractor – we wanted to hold its hand and walk into the desert sunset. The palate was syrupy sweet and spicy, bold and intense – liquorice and cherry bandy, banana toffee and Lapsang Souchong. The reduced nose had the holiday appeal of aromatic tanning oil, the sweetness of amarena cherries and cinnamon iced buns, with some oak and black tea. The palate combined chocolate and vanilla slice sweetness with tea chest tannins and tasty woody spice.

Truly a rocking chair whiskey; imagine a hacienda-style ranch farmhouse, sitting on the porch and as far as the eye can see it is your land. The taste neat was superb – wonderfully smooth and sweet with a hint of eucalyptus. The poem ‘The Gum-Gatherer’ by Robert Frost came to mind – ‘the gum of the mountain spruce, he showed me lumps of the scented stuff…’ Diluted and yet another great American author Mark Twain - Tom Sawyer having to paint the fence of Aunt Polly. On the palate we are back in a rocking chair, now on board a Mississippi paddle steamer, reciting the poem ‘The Road Not Taken’. This mash bill consisted of 80% corn, 8 % rye & 12% malted barley.

The quarter cask (30 gallons) used in this maturation is much smaller than the typically used standard American barrel (53 gallons), imparting more oak influence on the rye here. Red berries and old-fashioned root beer resound in this powerful Tasting Panel Note: We looked at each other as though we had been smelling the same magic potion the druid Getafix brewed to give Asterix and his fellow Gauls superhuman strength. The main ingredients were various herbs found around the village and in the surrounding forest. Can you recall how Asterix reacted on drinking the potion? Well, that was how we felt – “Pow"-erful! Heat and spice galore! Water to the rescue, as the nose developed into muscle rub as well as eucalyptus and prune juice. The palate benefited hugely, with flavours reminding us of an old-fashioned root beer blending sassafras and sarsaparilla root, spices, herbs, barks and berries.

This bold Rye opens with fruity and spicy aromas - candied cherries, sea buckthorn, nutmeg and ginger. There's sweetness suggesting marshmallows and vanilla cream balanced by fresh wood spiciness. It's hot, fruity and spicy to taste, offering banana chips, blackcurrant cordial, a hint of orange and spicy oak. Adding water brings out herbal notes of marjoram, thyme and chamomile, along with the contents of your spice cupboard. It's buttery and creamy, finishing with brioche, mead and honey in strong black tea. The taste is sweet, spicy and earthy with nutty tannin. Take care with how much water you add. The mashbill is 72% rye, 16% maize and 12% malted barley.

DIAMOND PEAK MOUNTAIN ANGEL FOUNDERS EDITION HnT BARREL PICK

6 x Montucky

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