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This unusual rye is herbaceous and spicy on the nose, with notes of clove and sage. Allspice, rosemary, vanilla, cinnamon, and chestnut all come out on the palate. It's bright, lively, and light-bodied, with a little zip on the finish.

Milk chocolate leads the way on an otherwise herbal nose. The palate is zesty and herbal, with malted milk balls, toasted rye bread, and towards the back, black pepper. Hoppy on the finish with lemon peel and orange zest atop tannic, spicy oak. Intriguing though flavors are a bit jumbled. Add water to bring out baking spices on the nose and a chili pepper note on the palate; add ice to up the chocolate to a larger degree.

On the nose, classic vanilla and sweet maple notes along with toasted barrel spices accent the aroma. The body is of average weight with an initial softness on the tongue. Once again the toasted barrel spices come through offering some dimension to the dram. The mild sweetness of the whisky tempers the spicy notes to a pleasant experience. Dried red fruits, toasted sugar, and oak notes are found on a bittersweet finish.

The nose starts on soft minerals and a subtle sherry influence, with mature wood smoke and cured meat. Classic older, more restrained Caol Ila. Fruity, savory and slightly herbal. The palate is incredibly elegant, even at such a high strength. Pleasantly oily, lovely fruity, and hints of smoke bacon, maple syrup and wood smoke. Salted to perfection, this is an endlessly pleasing release.

The peat smoke is subtle, leaving plenty of room for other aromas. The Ardbeg Drum is well-rounded and somewhat creamy, with mushy banana, cinnamon apple and apricots. The creaminess exerts itself on the palate as well. It becomes a tad more spicy (nutmeg, even a hit of ginger), and there's lots of dry smoke and ashes. There's a sugary sweetness also, and salt, smoke and vanilla linger for a long time.