Region

Aberlour is always a good choice - one of the best value Speyside malts around. This double matured version is a mix of traditional oak and sherry casks and is rich and fruity with delicious Christmas cake notes.

Bowmore's Small Batch is matured in first and second fill ex bourbon casks, resulting in a sweet, spicy and smoky whisky. This is a lighter example of Bowmore and an excellent starting point for Islay whiskies.

A 12 year old Highlander from Glengoyne, famed for their unpeated single malt. Glengoyne is always very pure in style, allowing their high-quality, easy-drinking whisky to shine in its natural state.

Benromach Peat Smoke distilled in 2007 is part of the small number of batches of peated whisky produced at the Speyside distillery. With a level of 62ppm, this is seriously smoky with notes of liquorice, orange (without water) or grapefruit (with water).

Dalwhinnie Winter's Gold is an innovative bottling from Diageo. Made using whisky distilled in the cold Scottish winter, it is intended to be served from the freezer, delivering richness and sweetness as the glass warms up. Honeyed with a hint of peat.

A revitalised Tamdhu launched at the Spirit of Speyside festival in 2013. Sherry cask matured and full of all the sweet, rich and creamy flavours you'd expect.

Released in Spring 2010, this Glenfiddich Rich Oak has spent 14 years in ex-bourbon casks in the traditional way, before two separate finishes of 12 weeks in new European oak and six weeks in new American oak before bottling. We like the sound of this.

Cardhu Amber Rock is finished in American oak ex-bourbon casks, adding notes of vanilla and spice while retaining the brand's trademark soft and easy-drinking style.

A relaunch in fancy packaging for Burn Stewart's Deanston single malt, previously famous as the whisky used in the much-missed Wallace whisky liqueur. Trivia snitched from the Malt Whisky Yearbook: Deanston is the only distillery in Scotland that is self-sustaining for electricity, being equipped with a dam and a turbine.