Despite the occasional heatwave, autumn is on the way, and very soon we will be putting the clocks back, as we hunker down in readiness for Christmas.

For now, the green leaves are beginning to change colour, and with it my attitude to spirits. In summer I like the lighter wines and spirits, but as the nights draw in my thoughts turn to a log (or in my case coal) fire, where I can be found sipping a whisky. No wonder, therefore, I was  delighted to be asked to sample some new whiskies just in time for Christmas and those dark evenings.

I never cease to be amazed at how the slightest addition to a whisky can completely alter the taste. To begin, I selected a crystal whisky glass with a slight tulip shape in order to capture the bouquet, a jug of still water at room temperature and a dish of ice cubes.

So comfortably settled, music pIaying in the background, I was finally ready to taste these four new whiskies. I say I but whilst whisky can be enjoyed alone, I always prefer good company and so had assembled a panel of 4 people.

The first to be sampled was the Rampur Asava Indian Single Malt Whisky. I wanted to have a clean palate for this as it was the most expensive of the four. We were duly informed that for the first time in history, a single malt matured in American Bourbon Barrels has been carefully finished in Indian Cabernet Sauvignon casks. The combination of Rampur’s unique distillation and maturation process sees Rampur Asava Indian Single Malt Whisky taking traditional Indian heritage and rooting it in contemporary culture.

All very well, but what about the bouquet, and how did it taste? For the bouquet, we detected notes of cherry, vanilla, wine and even Martini.

It has a strong burn factor, beloved by some, disparaged by others, and in the mouth we tasted salt and liquorice, to be precise, the Dutch version of those tiny liquorice sweets.

Adding a teaspoon of water at room temperature transforms this whisky and brings to the nose elements of Christmas Pudding/ Christmas Cake, dates. It tastes salty and much warmer. I would always add a splash of water to this. (A teaspoon at a time – one can always add more, but it is impossible to remove if you add too much.)

Finally, we tried it with ice and came up with pepper and Martini on the nose and more citrusy notes with celery in the mouth.

Interesting, but not my favourite.

Rampur Asava Indian Single Malt Whisky – RRP £68.00. ABV: 45%. Available from: DrinkSupermarket, The Whisky Exchange and Master of Malt.

Micil Inverin Small Batch – a five-part peated blend with a triple cask finish, it embodies the fruity spice of the finest Connemara ‘fuisce’ and the peat smoke of the illicit stills and kilns of Inverin. Finished in recharred ex-bourbon quarter casks, Pedro Ximenez casks & Micil peated poitín octaves, imparting a hint of sweet, smoky turf from the family land in Connemara.

Without ice and water, we identified vinegar sour, capers and olives on the nose, whilst adding a teaspoon of water softened the sourness, and it became much sweeter, crème caramel and Pecan nuts. By adding ice, we came up with lemon and pepper and slightly floral,as in Polenta cake, on the nose.

Drunk straight, we felt that it still burns, but it is a good heat with lemony notes, adding water brought out the smoke, lemon thyme and rosemary. Interestingly when ice was added we felt that it lost something, and it became a much milder drink.

Overall, we really rated Micil Inverin Small Batch.

RRP: From £33.95 for 70cl. ABV: 46%. Available from Micil Distillery and The Whisky Exchange

Elijah Craig Small Batch Bourbon Whiskey – Elijah Craig Small Batch, is the signature Bourbon bearing the name of Reverend Elijah Craig, who founded his distillery in 1789 along Elkhorn Creek in present day Georgetown, Kentucky. He is credited with being the first distiller to age his whiskey in charred oak barrels, earning his place in history as the Father of Bourbon. Elijah Craig Small Batch Bourbon is naturally aged and presented in a contemporary bottle.

Unadulterated, we found marzipan, wood, apricots, and cranberry on the nose. The addition of water proffered sweet fruits, and the ice lent us vanilla, and apple.

By itself we tasted salt and experienced what we came to describe as a good burn, sour acid, sweet smoke, all in all, a classic Bourbon. Adding water brought out the fruit but mellow not sharp. With ice we discovered pepper and marzipan.

RRP: £44.95 for 70cl. ABV: 47%. Available from: Master of Malt, Amazon and The Whisky Exchange.

Evan Williams Black Label Bourbon – describes itself as a smooth, easy to drink Bourbon named after Evan Williams who, in 1783, opened Kentucky’s first commercial distillery along the banks of the Ohio River. Today, Evan Williams is the second largest selling Kentucky Straight Bourbon whiskey in the world, distilled just a few streets away from the site where Evan himself built his distillery.

Again – when unadulterated we had chalk, sawed wood, acetone, vanilla extract, almond on the nose. With water it was more sugary, and by adding ice it revealed white chocolate.

Drunk neat, we could detect cherry sour, vanilla, sugar and icing sugar together with unripe stone fruit such as nectarine and plum. Perhaps unsurprisingly the addition of water merely diluted the taste and so I would avoid with this particular Bourban. However, by adding ice it brought out amaretto and coconut.

We felt that this represented excellent value for money at only £25.00 rrp. ABV: 43%. Available from: The Whisky Exchange, House of Malt and Milroy’s

My favourite? Well, that is not how this game works, taste is very individual, so, if you have whisky lovers in the house this Christmas why not buy all four and conduct your own tasting. I promise you that Boxing Day evenings will never be the same.