Indholdsfortegnelse for Fall 2025 i Whisky Advocate

That was the headline for a New York Times article that I didn’t read, right after I didn’t read the stories telling me that banana was the new fresh summer flavor or that sandals are always a good investment. It did remind me, however, that perhaps I was missing something by ignoring all these AI chatty apps. And by missing something, I mean something that could increase my income or decrease my thinking time. (I know you think of me as a tech-savvy bro, but you should be aware that I still use a fountain pen and own a library edition of Webster’s Second Edition dictionary because I still don’t like the changes they made in the third edition when it came out in 1961.) Still, there might be something…

BuffTurkey This frankenbourbon, distilled by Buffalo Trace and aged at Wild Turkey, has age statements of 15-plus years. A variety of bottlers are using it, including Bluegrass Distillers, Dark Arts Whiskey House, and others. Choice bottlings go for more than $2,000 apiece. Penelope Many editions are moving, include Crème Brûlée, 17 year old American light whiskey, Rio, and Havana, most under $200 per bottle. Dusty Turkey Any vintage Wild Turkey is in high demand, particularly 101, which move for three to cheesy gold foil bottles of four figures. Others, like the 13 year old Father and Son limited edition, fetch $200 or more. Russell’s Reserve 15 year old Wild Turkey claims it will not release this again, thus sending demand for this bottling through the roof. Bottles are moving for…

The Buying Guide provides ratings of whiskies from around the world with an emphasis on new releases available for purchase in the U.S. Complete tasting notes are provided for all whiskies scoring 84 points or more (on the Whisky Advocate 100-point scale). Lower-scoring whiskies are included at the discretion of the editors, and some may appear exclusively on whiskyadvocate.com. Ratings and prices Ratings are to provide a relative comparison of quality with reference to both directly competing products and whiskies in general. Price is not a consideration when arriving at ratings. Prices shown reflect the suggested retail price or a representative retail price. Actual retail prices may vary. Whiskies sold in the U.S. have prices marked in dollars; any whisky priced in other currency is not presently available in the…

Scotland SPEYSIDE SINGLE MALT 93 Gordon & MacPhail Mr George Legacy Series 1954 from Glen Grant, 50.5%, $10,000 The initial impression of this 70 year old sherry puncheon-matured whisky is lots of oak and clove on the nose, with antique shop, musty spices, licorice, treacle, cigar stubs, vanilla seeds, coffee, aniseed, and worn leather. A viscous mouthfeel with flavors of Banoffee pie, walnut, mandarin, vanilla pod, cocoa powder, tobacco, black cherry, oak tannins, grilled banana, and bitter dark chocolate. The finish brings oak and chocolate espresso. Worth experimenting with water. (130 bottles)—JM 93 The Last Drop Tomintoul 55 year old, 43.1%, $6,950 A matusalem-finished marriage of three sherry butts and a refill sherry hogshead. The nose has a generous dark intensity of fruitcake, toffee, dark chocolate, dried cranberry, stone fruits,…

Dobel Diamante, 40%, $59 A blend of reposado, añejo, and extra añejo 100% agave tequilas that are aged in new white oak from Eastern Europe and then filtered to produce a crystal-clear liquid. Don Julio 70, 40%, $70 A pioneer for its use of only 100% blue Weber agave añejo as its base, this ages for 18 months in American white oak and undergoes charcoal filtration. Gran Coramino, 40%, $50 Launched in 2022 by actor Kevin Hart and tequila-maker Juan Domingo Beckmann, a member of the Cuervo family. This has a reposado base, ages in Eastern European oak, and finishes in California cabernet sauvignon casks before filtration. Herradura Ultra Añejo, 40%, $60 Aged for 12 months in American white oak, but agave nectar is added prior to charcoal filtering, which…

Punt e Mes is an Italian vermouth whose name translates to “point and a half,” which refers to its recipe of one part sweetness and a half part bitterness. “Punt e Mes has a bitter, cherry-forward flavor with lingering jammy wine notes on the back end that finishes with a diminishing dryness from the bitter beginning,” says Ricky Ramirez, owner of Milwaukee bar The Mothership. “In cocktails that typically have vermouth in them—like many whisky-based ones—the stone fruit aroma and added bitterness of Punt e Mes bring a layer of complexity, which can help dry out a richer cocktail.” Take the Manhattan, for example. “As someone who loves Manhattan-adjacent cocktails, I like to swap out the traditional sweet vermouth to make it different enough for someone who orders a drink…

We don’t tell ourselves the truth about alcohol. Evidence in the form of yeast residue in pottery jugs suggests intentionally fermented beverages existed 10,000 years ago, near the end of the Stone Age. Such evidence is found on every continent. Many speculate that the discovery of beverage alcohol made civilization possible because it was healthier to drink than water. Humans in large numbers, then as now, tend to pollute local water supplies with their waste. Even a small concentration of alcohol can kill most of the nasty bugs that sicken people, allowing populations to grow. You were not taught that in school. After 1492, Spain’s New World colonies in Central and South America exported gold, silver, and sugar. The equivalent in the north for the British, French, and Dutch was…

As the 20th century came to a close, the page was turned on an era of historic lows in whisky’s popularity. At that point, the “buzz” surrounding whisky—to use a now-dated term of the ’90s—was nearly at zero. But as the years moved into the 2000s, a sea change began as the whisky world awakened from its decades-long slumber. Few people realized this was the dawn of a new era that would soar beyond everyone’s wildest expectations—where master distillers became rock stars, whisky lovers lined up all night for the latest releases, and distilleries became tourist destinations. Here’s a look at how we got here, year by year. 2000 ❖ The Glencairn whisky glass makes its debut, with a wider introduction starting the following year. The glass had been designed…

94 Ardnahoe 5 year old Inaugural Release, 50%, $88 Marmalade, heather honey, dark fruit, sooty smoke, sherry trifle, and cinnamon sugar 95 Ardbeg Corryvreckan, 57.1%, $125 Sweet and savory, with lively spice, woodsmoke, phenols, and licorice 92 Bowmore 15 year old, 43%, $125 Dark chocolate, cherries, malt, peat smoke, and a hint of dry oak 94 Bruichladdich Eighteen, 50%, $180 Honey, crème brûlée, coconut cream, tropical fruits, red berries, and pepper spice 92 Bunnahabhain 18 year old, 46.3%, $299 Sherry, dried fruits, nutmeg, and dark chocolate 93 Caol Ila 11 year old Ambrosial Feast (Diageo Special Releases 2024), 57.3%, $110 Star fruit, apple, pear, pepper, anise, vanilla, cashew, and peanut 93 Kilchoman 10 year old Loch Gorm, 46%, $110 Chocolate orange, raspberry sauce, clove, pepper, lemon curd, vanilla, and candied…

Scotland ISLAY SINGLE MALT 94 Ardbeg Smokiverse, 48.3%, $125 This year’s Ardbeg Day release was created with “high gravity” mashing, using less water and more grain in the mash tun to intensify the flavor profile. There’s rich, sweet, and flavorful peat and grilled meats on the nose. Lots of fruit sweetness on the palate, fresh apples, apricots, and vanilla cream. On the finish, excellent length and vanilla sweetness. Great balance and texture throughout, very light and easy to drink, and well-integrated with layers of depth.—DF 94 Port Charlotte 2013 Cask Exploration SYC:01 Syrah Cask Finished, 54.4%, $150 Aged in bourbon barrels for 5 years and finished in syrah casks from the Rhone Valley for 4 years, then given a final year of bourbon barrel finishing. A zesty, lively mix of…

This past July, Gordon & MacPhail released an 85 year old Glenlivet—the oldest whisky on record. While that was unusually old, ultra-aged whiskies are a big part of Scotland’s repertoire. On the flip side, tequila’s maturation time is generally much shorter, spanning from blanco (aged up to 2 months) and reposado (2 months to 1 year) to añejo (1 to 3 years). Once a tequila moves past the 3-year mark, it takes on the extra añejo designation, a fairly new classification considering that it was created in 2006, 13 years after the requirements for blanco, reposado, and añejo were introduced. While many extra añejo releases hover at around 3 years old, others keep on aging. A number of brands with extra añejo expressions also go a step further and call…

95 Suavecito Founder’s Reserve Single Barrel Añejo (Barrel 004), 40%, $125 Founded by California entrepreneur Bill Foss in 2002, made from agave grown at his Highlands farm, and aged 2 years in bourbon barrels. Lots of vanilla ice cream, whipped cream, and banana, anchored by oak on the nose. Generous pepper spice on the palate, with fruity notes of peaches and pears. A long, rich finish offers vanilla, tobacco leaf, and dark chocolate. Spicy and richly complex, this one makes for great sipping.—DF 94 Patrón Extra Añejo, 40%, $90 The maturity of this is apparent, with its pleasing varnish notes that offer polish and presence. The prevalence of toasty oak is another giveaway, lending bourbon-like aromas of bitter chocolate, vanilla, and spice, even as green bell pepper notes of agave…

From Suntory’s iconic distilleries to the hands of America’s top bartenders, the spirit of Japanese whisky is reaching further—and resonating more deeply—than ever before. Its rise isn’t about volume or spectacle, but about precision, beauty, and the philosophy behind the pour. This is the story of a category seeking to reclaim its authenticity, of a craft shaped by discipline, and of a bar culture transformed by quiet influence. We explore how The House of Suntory—Japan’s founding whisky house—has led this movement. From the standards that protect the liquid, to the craftsmanship that defines it, and to the cultural exchange it inspires behind the bar. “At Sip and Guzzle in New York, Shingo Gokan—one of Japan’s most acclaimed bartenders—brings exacting Japanese technique to every pour. Here, every detail matters: the ice…

1 DISTILLERIES With only three distilleries, Suntory can produce as many diverse whiskies as all of Scotland. 2 STAGES OF WHISKY-MAKING striving for excellence at every stage production, each step can be varied to flavor diversity. 3 BARLEY Flavor starts with sourcing the best quality malt—the foundational grain of Suntory whisky-making. 4 PEATING Yamazaki and Hakushu work with multiple peating levels, including unpeated, to diversify spirit character and smoky flavors. 5 FERMENTATION Equipped with both wooden and stainless steel washbacks, fermentation takes place over 72 hours to create key flavors using two different types of yeast. 6 DIVERSE POT STILLS Further flexibility is added in the still house, where Suntory uses an assortment of stills purposefully designed in different shapes and sizes to capture specific aromas and flavors in the…

The same values that define The House of Suntory’s whisky-making—discipline, balance, and restraint—have helped usher in a new era of cocktail culture. American bartenders are deepening their craft through Japanese techniques, finding new inspiration in a philosophy that shares their same commitment to care and precision. What began in the distillery has traveled behind the bar, evolving into a cultural exchange where the craft of Japanese whisky and the artistry of Japanese bartending meet, influence, and elevate one another. “A great cocktail should transport the guest, creating extraordinary moments that linger between dreams and reality. That’s my craft.”—TATSUYA YOSHIDA Bar Rondo, Tokyo…

It’s good to learn new skills. I’ve lost count of the number of times I’ve admired the aptitude of coopers during cask demonstrations, but until this year’s Spirit of Speyside festival, nobody had ever put a hammer and hoop driver into my hands and told me to get to work. I’m dressed in overalls with a thick apron, giving my full attention to Nick Webster, aka the Caledonian Cooper, as I face a stack of 32 staves, two heads, and six steel hoops with no instruction manual. I grip the first stave against the head hoop and prop it against my left leg, feeding in extra staves with my right hand, as I’d been shown, desperate to avoid the humiliating clatter of staves on the floor if it all goes…

BOURBON 94 Booker’s “Barry’s Batch” 7 year old (Batch 2025-01), 62.85%, $100 This batch, named for Barry Berish, former chairman and CEO of Beam, comes out swinging and doesn’t miss. The nose is rich with butterscotch, vanilla, orange, and Creamsicle, with a dusty, earthy backbone adding depth. The palate starts similarly sweet, with frosting, maple syrup, and dark chocolate. Rounding out the sip are walnuts, caramel candies, and a touch of overripe bananas. This has real depth and, despite the proof, ample finesse.—SE HIGHLAND SINGLE MALT SCOTCH 94 Glendronach Ode to the Embers Sherry & Smoke, 48.4%, $91 Part of a trio of whiskies celebrating Glendronach’s use of sherry casks, Ode to the Embers is a peated malt that leaps out of the glass with smoke and cinders, the dense…

Located in a former John Walker & Sons distillery in the southwest of Scotland, this single malt specialist has two signature styles: peated, bottled as Man O’Swords (inspired by King Robert The Bruce), and unpeated, bottled as Man O’Words, taking inspiration from poet Robert Burns. Distillation ceased in 1919, but the site was revitalized by professor David Thomson and Teresa Church, who installed a new distillery with a wash still and two spirit stills designed in collaboration with the late Dr. Jim Swan, and distillation resumed again in 2014. Committed exclusively to single cask releases, Annandale fills an exciting array of different cask types sourced from around the world, making each release unique. With stock now aged over 10 years, both styles will now be available to American drinkers for…

There’s a long history of aging scotch whisky in barrels that previously held other spirits or wines—most notably sherry, but also red and white table wines, cognac, madeira, and more. But scotch’s governing body, the Scotch Whisky Association (SWA), has a kept a watchful eye on precisely which barrels are permitted for use, and tequila barrels were on the forbidden list—until recently. In 2019 the SWA loosened the rules to allow the use of tequila barrels, adding a new element to scotch whisky’s repertoire. Because the change is so recent, only a handful of scotch distillers have released tequila-finished expressions thus far, and not all have been available in the U.S.—Islay distiller Kilchoman was among the first to release one stateside, debuting an 8 year old single cask bottling of…

Here’s a look at recent releases from familiar names and newcomers. There’s a new expression in the Dobel Atelier collection, known for its well-aged releases in hand-painted bottles. Clase Azul has a smoky expression that will appeal to peat lovers. Suavecito has a single barrel aged 2 years in a bourbon barrel before finishing in a French oak cask. And scotch whisky maker Euan Shand releases a new label. —Danny Brandon Dobel Atelier Animales Endémicos, 40%, $250 Now in its third edition, the Dobel Atelier collection is an annual release that showcases extra añejo tequila in a series of hand-painted bottles. This year’s batch has six designs inspired by Mexican wildlife, including an axolotl, jaguar, monarch butterfly, wolf, dwarf jay, and owl. Like in previous years, the liquid was aged…

Once a well-kept secret, Japanese whisky has steadily become one of the most respected spirits in the world. Its story began in 1923 when Shinjiro Torii founded Suntory, Japan’s first “malt” whisky distillery—refining Scotch traditions for the Japanese palate with harmony and nuance. As acclaim grew, so did global demand, but with it came imitation. Misleading labels and imported distillates blurred the lines of authenticity, putting the soul of Japanese whisky at risk. Defining Authenticity Suntory’s Leadership and the New Standards To safeguard its future, The House of Suntory helped establish the Japanese Spirits & Liqueurs Makers Association (JSLMA) standards in 2021. These ensure whisky is made entirely in Japan from malted grains, aged at least 3 years, and bottled at a minimum 40% ABV—a recommitment to the craftsmanship that…

Hakushu ® 12 Year Old A floral, herbal, and gently peated single malt. Crisp and vibrant, the 12 Year Old offers notes of basil, pine needle, and green apple, with a subtle smoky finish. Chita ® Smooth and subtly spicy, this showcases the essence of grain whisky with its delicate balance of sweetness and oak influence. Hibiki Japanese Harmony ® A masterful blend of malt and grain whiskies. Floral notes of rose and sandalwood meet honeyed sweetness, candied orange peel, and a seamless refined finish. Yamazaki ® 12 Year Old From Japan’s first “malt” distillery, a rich and multi-layered malted whisky, with sweet vanilla and ripe fruit aromas, a buttery mouthfeel, and coconut and cranberry on the palate. Toki ® A vivid expression of modern Japanese blending. Silky, well-balanced, and…

The cocktail may have been born in America, but its evolution has found new depth behind Japanese bars—and now, across the world. Since the early days of the cocktail revival, Japanese bartending has captured the imagination of American bartenders and patrons alike. Japanese bartending, long admired for its precision and detail, has become a point of connection and creative exchange among bartenders around the world. This cultural allure mirrors a broader American obsession with Japanese aesthetics—from the tea ceremony to the skills of the itamae, or master sushi chef—where discipline becomes art and every gesture matters. Today, these shared values are showing up across cocktail culture, from Tokyo to New York, where hospitality is treated as an art form. At the heart of this movement is a deep respect for…

Many of the world’s great bartending traditions—speed, flair, and service—were born in the U.S. But over time, a quieter movement emerged. In Japan, bartending evolved not for efficiency, but for elegance. Ritual replaced routine. Precision replaced performance. And now American bartenders are looking East and embracing a more deliberate approach rooted in grace, restraint, and mastery. This is a study in Japanese bartending philosophy and technique, an evolving guide for those who serve with intention. Master these, and you are no longer just making drinks; you’re practicing a craft. I. FOUNDATIONAL PHILOSOPHIES These shape the mindset and purpose of every movement behind the bar. 1. Chowa (CHO-wah) “Harmony in all things,” balance in ingredients, motion, and interpersonal energy. 2. Waza (WAH-zah) “Mastery through making,” devotion to the craft, refining every…