Tash’s top picks ....

THOMSON WHISKY (AUCKLAND, NEW ZEALAND) TWO-TONE

This marriage of whiskies aged in traditional American oak with spirit aged in barrels formerly used for New Zealand wine is an exemplary expression that takes whisky to a new and interesting place. You’ll be mesmerised by caramel, sea salt, berries and a gentle, comforting spice.

ABERLOUR (SPEYSIDE, SCOTLAND) A’BUNADH

A grand lady of traditional sherrycasked whisky, the A’bunadh is bottled at cask strength and batch made, intended to be savoured long and slow. It’s layered with raisin, rich fruit-cake notes with warm hazelnut and almond characters from the sherry cask.

ARDBEG (ISLAY, SCOTLAND) UIGEADAIL

An utterly complex whisky from Islay, the Uigeadail was voted the favourite Ardbeg by a committee of devoted fans. Traditional Ardbeg notes of dark chocolate, bitter coffee bean, lemon, sea salt and peat are married with old sherry casks for a well-rounded but multifaceted dram.

NEW ZEALAND WHISKY COLLECTION (OAMARU, NEW ZEALAND) OAMARUVIAN 18 YEAR OLD

These remnant barrels from the old Dunedin Willowbank Distillery were poured into American oak ex-bourbon casks and French oak wine barrels before ageing again and being blended for bottling. Another version of wine-finishing, in this bottle you’ll taste rich toffee, Dunedin sea salt, a little licorice and dried fruit before a melting buttercream finish.

THOMSON WHISKY (AUCKLAND, NEW ZEALAND) MĀNUKA WOOD SMOKE SINGLE MALT

Made with 100% New Zealand–grown malted barley and then smoked with mānuka, this is still a young whisky. While it has some years to mature yet in the barrel, this ‘progress report’ has already won Gold and Silver medals on the world stage. It’s worth drinking now so you can also enjoy a later release. Smoke, cinnamon, clove and mānuka oils make it truly special. ■