Latest Whisky Reviews & Tasting Notes

No overall impression yet.

No overall impression yet.

No overall impression yet.

The appeal here is the push and pull between cinnamon and crushed black pepper on one side, and caramelised fruit and sweet marmalade on the other. That gives the Madeira-finished malt a clearly spicy core without losing its fruit-led character. The dry, gently warming finish sounds like a thoughtful counterweight to the sweeter notes, rather than an abrupt change of direction. A measured, flavourful fit for someone who enjoys spice when it has sweetness to play against.

The baked peaches and caramelised orange sound warmly rich, with dark chocolate adding a deeper edge. The dried fruit and polished oak on the finish give it a satisfying, steady feel.

the herbal and medicinal notes, with a bit of lemon, give this more than just peat to talk about. still, the intense smoke and tar sound like they would take the lead, so it may be a lot if you want something gentler.

The oak influence seems to fit the sweet side well: vanilla and butterscotch sit alongside tropical fruit, while the palate is described as spicy and full-bodied. That balance works for me.

The bourbon-cask detail is clear, and the honey, caramel, vanilla and oak notes suit my preference for sweeter, oak-led whisky. At 63%, the strength may be a lot.

raisins and sultanas meet ginger and oak in a nice balance

Fresh citrus lifts the vanilla, while gentle smoke keeps it grounded.

Velvet Fig’s appeal is its clear movement from bright berry and fig notes toward darker dried fruit, chocolate and nuts. The palate’s dates, apricots, raisins and sultanas give it plenty of richness, while nutmeg, ginger and the later cinnamon bring a restrained edge rather than turning the character into a spice showcase. That balance of fruit, sweetness and quieter wood notes makes this an engaging, composed blended malt.

Coffee and barrel char give it a darker edge, while vanilla and cocoa powder add some contrast. The bittersweet, tannic finish sounds like a real reservation. There’s no clear smoke character to focus on here.

Dried fruit and citrus meet smoke in a balanced, measured blend.

The raisins and sultanas give the nose a clear dried-fruit thread, set against salt, sea breeze and rubber. On the palate, dark sugar sweetness and deep sherry character keep that richness present, while the finish turns dry and woody with maritime notes lingering. That contrast makes this a more savoury, coastal take on sherry-led whisky than a fruit-forward style alone would suggest.

The sweet barley sugar and vanilla are the part that catches my interest, with citrus and mild oak spice keeping it from sounding too one-note. That balance suits me.

The listed SGD 146.78 price is a useful reference, though it doesn’t settle value on its own. I’m drawn to the ginger and caramel alongside the light smoke; that mix sounds more interesting than a straightforward sweet malt.

This is the sort of bourbon where the spice has something sweet to work against. Cinnamon sits with caramel and floral vanilla on the nose, while the palate puts peppery spices next to sweet molasses and brown sugar. That contrast suits my taste more than sweetness on its own. Tart citrus and fruit add another side to it, giving the richer notes some company rather than leaving them to carry the whole whisky. The finish follows a similar path, with peppercorn spiciness and creamy vanilla, as well as dry spice and oak. I like that the sweetness and spice each have a clear part to play here; the combination sounds lively without leaning on just one note.

At 43% ABV, this sounds like a measured, approachable style rather than one built around high strength. The malt, citrus and vanilla give it a clear thread, while soft smoke and charred wood add some contrast.

The hogshead cask detail is welcome, alongside a character that pairs earthy smoke and coastal salinity with salted caramel and creamy vanilla. That sweet-and-briny contrast sounds appealing without losing its Islay character.

Mint and orange bring a thoughtful lift to its oily, coastal character.

The nose sets dark cherry and pressed apple against nutmeg and winter smoke, giving the fruit a gently savoury edge. On the palate, the notes narrow to juicy fruit and spice, then garden mint joins the lingering fruit and spice in a long finish. I like that the character moves from a clear contrast into a more focused continuation, rather than piling on unrelated flavours. The documented details make this an appealing, composed single malt, with enough smoke to distinguish it without making smoke the whole story.

The salted caramel and tropical fruit give this a friendly sweet side, while salty peat smoke keeps it from reading as purely dessert-like. The listed sale price of SGD 69.12 is useful context, but the balance of sweetness and smoke is what makes it appealing to me.

Piquant fruits meet earthy, leathery depth.

Virgin oak, American oak and refill bourbon cask make for a nicely clear three-part cask lineup. The sweet malt, vanilla and gentle oak sound like an easy fit, with warm spice and a little smoke keeping things from getting too tidy.

Rye pepper meets golden caramel.

The bright orchard fruit and creamy vanilla sound appealing, while the dry, tannic oak suggests a firmer finish. That contrast gives the description a useful bit of shape without promising a uniformly sweet whisky.

The drying oak sits a little apart from the buttery, citrus notes.

There’s a clear, appealing thread from creamy vanilla and caramelised apple on the nose into richer vanilla custard and sweet spiced fruit on the palate. The oak seems central rather than merely a backdrop, carrying through to warm baking spice at the finish. I’m usually drawn to herbal or tea-like notes, so this sounds more rounded and oak-led than my usual preference; the moderately short finish is worth noting, but doesn’t erase the appeal of that fruit and spice.

Toffee, spice, and oak.

The cask details give this 12-year-old a clear point of interest: European sherry oak, American sherry oak, and American ex-bourbon casks. I like the way the notes keep a bright thread of lemon citrus and vanilla alongside raisins and dried fruits, with light toasted oak adding a gentle counterpoint. The finish is described as lingering, though the palate stays medium and balanced rather than pushing everything to the front. A nicely layered, measured character.

The sweet peat smoke alongside brine and lingering bonfire embers gives this a coastal edge I find appealing. Vanilla fudge and citrus oil soften that smoky character, keeping the overall impression balanced.

Plum sweetness and spice give this a welcoming, fruit-led character.

The cereals and digestives give this malt a warmly appealing core.

The sweet side is clear here, from vanilla and caramel on the nose to brown sugar, maple and dark caramel on the palate. What keeps it interesting is the documented counterweight of pepper, cinnamon and seasoned oak, followed by a spicy finish with dark fruit. That balance makes this a warmly appealing bourbon profile, though the sweetness remains a central feature rather than a background note. The overall character sounds full-bodied and forceful, with plenty of spice alongside the richer notes.

The lightly sweet, fruity palate catches my interest, with a floral note on the nose. It sounds gentle and easygoing.

No overall impression yet.

The sherry character is clearly expressed, moving from red fruit and orange to dried fruit, ginger and oak. The drying finish gives the sweetness some balance, though this reads more concentrated and warming than fresh.

earthy peat and sweet fruit make a compelling contrast.

Sweet smoke, nicely balanced.

Vanilla, coconut and tropical fruit give this a soft, sweet direction, while oak and spice keep it from reading as all dessert. The listed SGD 168 is worth weighing against that rounded character; no need to turn it into a spreadsheet.

Light smoke, persistent toffee finish.

The mix of spiced fruit and vanilla-caramel sweetness gives this a pleasing balance, with tropical notes keeping it from feeling one-note. The subtle smoke on the finish is a nice counterpoint. It sounds warm and rounded without losing the spice.

This Kentucky bourbon sounds warmly sweet, with corn, honey and brown sugar up front. Apricot, pepper and oak bring a richer turn, while the toffee-apple finish sounds especially inviting.

That lingering finish of sweet spice, chocolate, mint and faint peat smoke is the draw here. It sounds long and layered, while the dryish oak and bitter chocolate keep the rich dried-fruit character from reading as all sweetness.

A 10-year-old bourbon from New York, bottled at 45.5%. The palate’s sweet cream and dark fruit sit alongside aged oak and rye spice, giving the character a clear balance of sweetness and spice.

This points to a more firmly herbal, cereal-led style than an immediately plush one, with pepper and bitterness keeping the sweetness in check. The richer turn is specifically with water: creamier texture and buttery oatcakes make that detail especially appealing to me. I like that the description leaves room for both sides, from dusty malt bins and hay on the nose to floral notes and warm, bitter herbs at the finish. There’s plenty of character here without everything leaning sweet.

Orange peel brightens the caramel, with a gentle smoky edge.

The green, woody nose and slight licorice give this an unusual edge. The palate sounds quite dry, with a sweeter start giving way to a slightly bitter finish; that contrast feels more compelling than easygoing.

There’s a measured smoky thread here, with coastal smokiness on the nose and gentle peat smoke on the finish. I like the way that character sits alongside the dried fruit and the palate’s toffee, roasted nuts and cocoa, rather than overwhelming them. The sea salt gives the finish a coastal touch, while sweet oak keeps the overall impression rounded. A warmly appealing balance for someone curious about smoke that stays in proportion.

big and grainy, quite spirity