You will not be happy with the prices of some of these whiskies, but here’s our ten best new whiskies released in 2009 (keeping in mind that whiskies must have been for sale in the U.S. in the 2009 calendar year to be eligible).

The selection process for this list is based primarily on the whisky’s rating. All ten whiskies rated 95 or higher in Malt Advocate  magazine.

Ardbeg Corryvreckan, 57.1%, $85
Powerful, muscular, well-textured, and invigorating. Even within the realm of Ardbeg, this one stands out. There are many relatively young whiskies with no age statement on the market. This is a benchmark. Quite stunning!

Brora 30 year old (2009 Release), 53.2%, $400
This whisky shows all the good aspects of a very mature whisky (depth, complexity) without all the bad ones (excessive oak, one-dimensional). It’s very clean and polished. One of the best releases from this shuttered distillery.

Dalmore 50 year old, $1,500/100ml
Incredibly viscous and chewy, and thick on the tongue. Very complex too, with that classic Dalmore marmalade note as its foundation. The flavors evolve like waves lapping on a beach. It is a whisky you can’t drink slowly enough.

Gold Bowmore, 1964 Vintage, 42.4% $6,250
Surprisingly lively for its age. I like this whisky better than White Bowmore but feels that it falls short of Black Bowmore, because it’s a bit softer and less vibrant on the palate. (But, for most of you with limited means, I can understand if you don’t really care.)

Jameson Rarest Vintage Reserve, 46% (2009 vintage), $250
I love the pot still character and the lushness that some of the port-wood aging has imparted. If anything,  this 2009 vintage is even richer and lusher than the previous 2007 vintage I reviewed. Another classic Jameson Rarest Vintage Reserve.

Laphroaig 25 year old, 51.2%, $500
I love the way the flavors of this whisky evolve on the palate. I also like that it retains some of its youthful brashness, while showing the depth that maturity affords a whisky. A delicious, well-balanced, old-fashioned Laphroaig.

Pappy Van Winkle’s Family Reserve (Bottle B1986), 23 year old, 47.8%, $220
My review of this whiskey a few years back indicated this whiskey was too woody and past it’s prime to be a stellar whiskey. This one is much better. (Yes, whiskey bottlings do change over time.) There’s great balance and the oak is in check.

Parkers Heritage Selection Golden Anniversary, 50%, $150
This is a fabulous whiskey: seamless, incredibly complex, with an impeccable marriage of youth and maturity. It’s also very even-keeled throughout. A classic bourbon that’s very complex and yet very drinkable.

Rittenhouse Rye 25 year old (Barrel #1), 50%, $190
Not as vibrant as the 21 year old Rittenhouse Rye released a few years back, but it’s more sophisticated, which more than makes up for it. I can’t speak for the other barrels in this lot, but I think this one is a great example of what a 20-plus year old rye whisky should taste like.

William Larue Weller (2009 release), 67.4%, $65
This whiskey has improved greatly over the past two years. (I thought that the 2007 release was almost too easy-going, as some wheated bourbon can be.) A little more oak spice has added balance, complexity and depth. Very clean on the palate too. Excellent!

John Ramsay

John Ramsay retired in 2009 after 43 years in the whisky industry. He started as a chemist in 1966, and over the years he’s had the combined roles of both master blender and chemist (the last eighteen years being with Edrington).

By the time he retired, he was responsible for both the laboratory and sample rooms (sensory analysis), overseeing employees responsible for the sensory examination of casks, new distillate, and mature whiskies. He’s been on the judging panel for various spirits competitions, and is also a “Keeper of the Quaich.”

John was the master blender for well-known blends like Cutty Sark and The Famous Grouse, and was also one of the “malt masters” of Highland Park and The Macallan. But perhaps his most significant achievement was the selection and creation of The Glenrothes since its release as a single malt in 1994. His signature is proudly stamped on every bottle of it since 2004, when he was involved in the creation of their “vintage” concept, which continues today.

Well done, John.

Robert Hicks

Robert Hicks started his career in whisky back in 1964. Before retiring from Allied Distillers in 2005 as master blender, he was responsible for the quality and flavor of many well-known whisky brands, including Ballantine’s, Teacher’s Highland Cream, and Laphroaig.

Since 2005, he has been a consultant master blender for Beam Global Spirits and Wines, working on Teacher’s Highland Cream, Laphroaig, and Ardmore whiskies.

His expertise covers all parts of the whisky industry, from distilling and maturation to blending, bottling, and marketing. Because of his efforts he has received numerous awards, and so have his whiskies. His most recent effort, and the one he’s most proud of, is the development of Laphroaig Quarter Cask.

As the scotch brand director for Beam Global put it: “To produce this exciting and unique Laphroaig variant is a tribute to the skills of Robert Hicks, who has overseen every step of this unrivaled process.”

We couldn’t agree more.

The barrels have lain undisturbed in Warehouse No. 1, the oldest maturation building at Laphroaig, which is sited at the edge of the sea. During its 40 years in the warehouse, a percentage of the maturing whisky has been lost due to evaporation and replaced by the salt-laden air of Laphroaig Bay. The resulting rich and mellow whisky has been bottled at its original cask strength

Bottled at 48% ABV and non-chill filtered for a depth of taste and texture.

The BenRiach Distillery was established by the Grant family in 1892 next to the Longmorn Distillery. Soon after the distillery was mothballed in 1900 due to the collapse of a major Scotch Whisky purchaser, forcing many Scotch whisky distilleries to close. The BenRiach remained closed until 1965 when it was reopened by Glenlivet Distillers Ltd. In 1978 the distillery changed hands, this time to Seagrams. Seagrams became part of Pernod Ricard in 2001 and the BenRiach distillery began operating for just three months of every year. In 2004 the distillery was acquired by an independent consortium, the BenRiach Distillery Company Limited, committed to sharing the little known but high quality single malts with a wider audience.

The distillery sources its water from the Burnside Springs located underground, deep below the distillery, and has the capacity to produce over 2 million litres of pure alcohol per annum.

Approximately 10% of new production is peated / 90% unpeated.

The distillery is managed by Alan McConnochie, who has worked at Tobermory, Laphroaig, Bunnahabhain and Ben Nevis malt whisky distilleries, and also at the Plymouth Gin distillery.

Awards

Distillery of the Year, Malt Advocate Whisky Awards 2007
Best Rare Speyside (BenRiach Authenitcus 21 Year Old), World Whisky Awards, Whisky Magazine 2007

The Laing brothers tries bound to the traditional ways of whiskies which means “no colouring — no chill filtration — no nonsense”.

The Old Malt Cask series is bottled at the “The Golden Strength” which is 50%.

Producer is Douglas Laing & Co Ltd

Nose
Sappy tannins, crystallised ginger, and a fruit cake. A lint medical note and some smoke. Water brings up some new sawn oak, a raisiny sweetness and more spice.
Palate
A big, sappy, woody palate with barley sugars, smoke and ginger wine.
Finish
Tannic and smoky.
Comment
Intensely flavoured, but while it shouted very loud I didn’t necessarily enjoy everything it had to say.

Arthur Motley

Described as “a wonderfully complex whisky” by Michael Jackson, cask strength Laphroaig has just been voted BEST SCOTCH SINGLE MALT 2005 by Whisky Magazine, and a consistently high scorer with Malt Maniacs in their coveted awards.

Nose

Fresh, mild antiseptic, subtle peat smoke.

Palate

Complex. Smoked haddock, cut plug tobacco, burnt newspapers, but buttery, sweeter cooked fruit notes predominate.

Overall

A fine robust dram with lots happening. Laphroaig at its best.