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Ardbeg 10-year-old (92 proof) The junior member of our tasting, the Ardbeg doesn't undergo the chill-filtering process that whisky makers use to ensure a consistent appearance. It isn't a problem for this light-colored malt. Peat and iodine dominate the nose. On the tongue those sensations are joined by salt, honey, smoke and a roasted charry taste. The iodine reappears on the long finish. The whisky overpowers the nutty sweetness of the cigar.

Glengoyne 17-year-old (86 proof) A Highland malt distilled near Loch Lomond, this whisky distinguishes itself from other Scotches through its absence of peat. Medium-gold colored, it produces a bouquet that is straight honey with a hint of ginger. The taste generally follows the first impression, except for a notching up of the spiciness and an addition of oak flavors. The soft finish left the slightest impression of soap. The whisky brought a welcome breath of apple-like sweetness to the cigar.

Bowmore Mariner 15-year-old (86 proof) The traditional Islay, aged in Bourbon barrels, the Mariner is amber in tone and fairly screams peat on the nose. That second impression is somewhat belied on the tongue where a honey core is evident as well as a nutty elegance that speaks of years in salt air. A wisp of smoke returns on the finish. The addition of the cigar cranks up the nut quotient in the whisky.

Bowmore Dusk (100 proof) The Dusk is the medium expression in terms of color of the three Bowmore whiskies mentioned in the main story. The beneficiary of extra aging in Claret casks, it has little of the peatiness of its brother, the Mariner, reviewed above. Replacing it is a nose of muddled berries. That impression comes through in the mouth, joined by sweet oak and an anise flavor. The finish is soft and long. The whisky enhances the cigar's leathery character.

The Glenrothes 12-year-old (86 proof) The Glenrothes, a Speyside single malt, is vintage dated with year of distillation and bottling noted. Used in several superlative blends, it is little bottled as a single. We drank a 1987 vintage, bottled in 1999. The whisky displays an amber color with a slight wisp of smoke on the nose. It tastes of peat smoke, caramel, and walnut. The long finish smacks of anise. The cigar drives home the nuttiness of the liquor and picks up leatheriness in the bargain.

Glenmorangie Single Highland 15-year-old (86 proof) This tawny whisky spent 15 years in Bourbon casks before being treated to extra maturation in new oak. The result is a floral, candied nose and a flavor that smacks of bread dough and butterscotch. The finish is long, elegant and -- again -- very floral. Next to the cigar, it added a honey profile that brought out chocolate notes in the smoke.

Highland Park 18-year-old (86 proof) Highland Park, of the Orkney Islands, is the northernmost distillery in Scotland. Production is very traditional from floor malting to peat-fired still. The nose of honey is joined by flavors of caramel and nuts on the tongue. The peat comes out on the finish, where it joins the cigar with a very warm, woodiness.

Macallan Gran Reserva 18-year-old (80 proof) This special Macallan aged in Sherry casks was the hands-down winner of the tasting. The deep-colored whisky offers up a bouquet of maple sugar. The taste is informed by molasses and its distillation -- rum -- joined by wood, toast, macadamia and cashews. With all those flavors, the whisky manages to be both balanced and intense. The finish is floral and returns us to the maple of the nose. With the cigar it remains exquisite, bringing out nuts and leather in the smoke.

--Jack Bettridge

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