Islay

This 2004 vintage Caol Ila has been selected by The Whisky Exchange from stocks owned by independent bottler Gordon & MacPhail and bottled as part of the Reserve Series. Aged in a first-fill bourbon barrel, this is rich, fruity and smoky.

Released to commemorate the 200th anniversary of the founding of Lagavulin distillery by John Johnston in 1816, this eight-year-old is big and smoky, with sweet spice that becomes apparent with a drop of water. Inspired by the visit of Alfred Barnard to the distillery in the 1880s when he tried an 'exceptionally fine' eight-year-old from the distillery, this is a fitting tribute for the milestone.

The Bowmore Darkest has flourished since it gained a 15 year-old age statement. The sweet sherry notes take precedence over the peat here.

Formerly a travel retail exclusive, the popularity of the Triple Wood has led to it being launched into the general market. The whisky starts off maturing in regular bourbon casks, before being moved to Laphroaig's bespoke quarter casks for a time. The whisky is then finished in oloroso sherry casks to gently sand off any remaining sharp edges.

This edition of Peat's Beast Cask strength has been finished in Pedro Ximénez sherry casks for extra richness. An extremely peaty whisky from an unnamed distillery, it's got the rampant smoke you'd expect from a beastly named whisky, as well as a pleasant sherried character.

A fine drop of Ardbeg bottled at cask strength. A marriage of Ardbeg from bourbon barrels and sherry butts which gives a sweet and smoky finish to this malt. Uigeadail is the loch from which all Ardbeg water flows. An absolutely stunning whisky, and following the demise of Airigh nam Beist, this probably represents the best value in the core range.

The Islay representative in the 'Classic Malts' series is a deep, dry and exceptionally peaty bruiser. Probably the most pungent of all Islay malts, Lagavulin is not for the faint-hearted but inspires fanatical devotion in its many followers.

Launched at The Whisky Show 2014, the first bottling of heavily peated Port Charlotte made with Islay barley has been released. It's crisp and clean, with a engaging mix of fruit and cereal and an elegant peatiness. Despite the abv, we prefer it without water.

A 1999 vintage Caol Ila bottled by The Whisky Trail in 2011. Briny smoke, like a bonfire on the beach, medium-bodied with a slightly spicy finish - a great session whisky.