Indholdsfortegnelse for Winter 2025 i Whisky Advocate

Winter is upon us, and although your grill might be covered in snow, your craving for a good burger knows no season. A burger is indeed a year-round treat, and pairing it with your favorite whisky makes it even better. While burgers and beer have long been friends, whisky is also a natural accompaniment. Many bars and restaurants throughout the country agree, and offer a variety of signature burgers alongside very interesting whisky lists. From private barrel exclusives to sampler flights of unique brands, these bars offer whiskies that appeal to all types of aficionados. Similarly, they offer elevated burger options that run the gamut from custom beef blends to wild game patties, with toppings that are equally creative. Spears Bourbon, Burgers, and Beer Wheeling, Illinois Both burgers and whisky…

Long-standing assumptions hold that age is a great indicator of a whisky’s quality—the oldest releases are assumed to be better. But in our blind tastings, we’ve been impressed by some young scotch expressions that defy that theory. When Islay distillery Ardbeg released Wee Beastie as a core offering in 2020, it was a bold move, even for a whisky maker known for its adventurous spirit. Wee Beastie proudly carries a 5-year age statement, tapping heavily peated malt matured in bourbon and oloroso sherry casks. Master blender Gillian Macdonald says the aim is to showcase the distillate. “As it’s a younger whisky, it means fans can get as close to the still as possible,” she says. “Limiting the maturation in bourbon and oloroso sherry casks to 5 years amplifies the untamed…

Thank you, but no. Like the ghost of Phil Ochs (oh, just go ask your local AI monger) I ain’t marching anymore. And it’s not the first time I quit. First Sergeant Tanker Tom Bean insisted that I walk 15 miles in the hot sun in a metal hat and carrying a rifle (neither of which turned out to be necessary) and I promised the baby Jesus that I’d never do that again. And I didn’t, until I found myself in the wine and spirits scribbling game. I’d assumed my efforts in amateur imbibery would be all I’d need, along with a little pre-search engine research involving what we used to call books. Then some otherwise nice Scottish people made me hike 10 miles past a phalanx of puzzled sheep.…

Marvin R. Shanken has been the editor and publisher of Shanken’s Impact Wine and Spirits Newsletter since 1973, and in 1988 became the first journalist inducted into the Keepers of the Quaich. Shanken has decades of experience conducting blind tastings for both Wine Spectator and Cigar Aficio nado, for which he is also editor and publisher. In 2010, Shanken acquired Malt Advocate magazine, which later became Whisky Advocate. He became editor and publisher in 2016. David Fleming is the executive editor of Whisky Advocate magazine. He joined M. Shanken Communications full time in 1987 and also covers the spirits industry as executive editor of Market Watch, and editorial director of Shanken’s Impact Newsletter, and Shanken News Daily. He has more than 25 years of professional whisky tasting experience. Jonny McCormick, contributing editor, resides…

96 Redbreast 12 year old Irish single pot still, 40%, $62 Silky toffee, marshmallow, nougat, and raisin bread 94 Dewar’s 12 year old blended scotch, 40%, $30 Honey, vanilla, and apricot 93 Bushmills 12 year old Irish single malt, 40%, $60 Rich dark plum, sultana, damson jam, and grilled peach 91 Dunville’s 1808 Irish blend, 40%, $30 Honey, aniseed balls, citrus, vanilla, and mandarin 93 Glenlivet Fusion Cask Bourbon & Rum Barrel Finish scotch single malt, 40%, $100 Tropical, with grilled pineapple and coconut, plus vanilla custard 91 Tullamore D.E.W. 12 year old Special Reserve Irish blend, 40%, $40 Creamy toffee, ripe yellow banana, and cinnamon stick 91 Michter’s US*1 Single Barrel rye, 42.4%, $50 Jammy fruits, brown sugar, and coffee 92 McCarthy’s 3 year old American single malt, 42.5%,…

HIGHLAND SINGLE MALT SCOTCH 94 Aberfeldy 15 year old Bolgheri Red Wine Cask Finish, 46%, $85 Red wine casks can overpower, but here the balance is perfect. Finished for 2 years in Italian red wine casks from Tuscany, the nose brims with blackberry, black cherry, ripe Victoria plum, dark chocolate, peppercorn, licorice, and black tea. Aberfeldy’s honeyed core shines through layers of chocolate, black cherry, clove, nutmeg, plum pudding, and gentle oak. A beautifully poised malt with a long, indulgent finish of chocolate-dipped dark fruits.—JM BOURBON 94 Eagle Rare 12 year old, 47.5%, $50 A new permanent fixture in the Eagle Rare lineup. Honey, clove, and whipped cream, anchored by earthy oak on a very aromatic nose. This has a velvety smooth and soft texture; a deliciously gooey palate of honeyed…

Gordon & MacPhail opened its second distillery, The Cairn, in 2022 within the stunning Cairngorms National Park. Although this modern distillery welcomes visitors, The Cairn single malt won’t be released until 2034 when the whisky reaches 12 years old. To fill the gap, the 130 year old independent bottler-turned distiller has introduced a new range of scotches designed as a glimpse ahead to The Cairn’s signature flavors. Named CRN57o, the range takes inspiration from both the cairn (a stack of stones used as a landmark or way marker) and the distillery’s latitude from the equator. Showcasing ultra-aged expressions unprecedented in the blended malt space, the collection spans from a non-age statement expression called Vision to an extraordinary 70 year old—the oldest blended malt ever released (see Collectibles). Whisky maker Stuart…

As the world continues to embrace tequila and mezcal, a new niche is developing within agave spirits: expressions that are created by professional cooks and featured in their restaurants—and in retail stores and online—around the globe. Many chefs are putting their own unique spins on tequila and mezcal, creating products that complement their cuisine and also their lifestyles. They’re focusing on natural ingredients with minimal additives and no shortcuts, just like they do in the kitchen. It’s an interesting take on a booming spirits category and a great way for foodies to experiment and connect with tequila and mezcal in a new way. Marcado 28 Tequila by Michael Voltaggio 40% • $50-$60 • Available online and at retail in California, Colorado, Connecticut, Florida, Maryland, New Jersey, and Texas Michael Voltaggio…

Whether you’re talking about peat bombs with major maritime notes or subtler drams that remind you of barbecue, smoke is a flavor that attracts countless whisky lovers. If you’re a fan of smoky whisky and you’re looking to venture into the world of agave, the most common option is mezcal rather than tequila. Traditional mezcals are distilled from agave hearts, usually other than blue Weber, called piñas, and cooked in earthen ovens or pits using coal or wood fires that confer vegetal smoke notes. By contrast, most tequilas use agave that’s cooked in brick ovens or industrial autoclaves using steam, which is a more flavor-neutral process. But exploring mezcal can come with some challenges. Quality expressions can be hard to find in certain parts of the country—volume-wise, mezcal sales in…

92 Cortada Smoked Reposado, 40%, $55 Ample agave character fills the nose, with earthy scents of wet grass, hay, herbal tea, and simple syrup wafting from the glass. On the palate, more agave notes lead the way; there’s grassiness and a spicy crack of black pepper, your first clear indicator that this was smoked with mesquite and Mexican oak. The finish is peppery and punctuated by dark chocolate and cooked agave sweetness.—JH 92 El Mexicano Blanco, 40%, $40 The nose opens with agave-forward aromas of lime zest, green tea with lemon, and vanilla syrup. Peppery spice kicks off the palate, but it quickly fades into sweeter flavors of cooked agave, clementine, key lime pie, and Arnold Palmer iced tea. There’s more black pepper on the finish, which lingers on and invites…

THE SOUL OF A GREAT AMERICAN WHISKY BAR For generations, the hospitality industry has defined itself by three essentials: food, service, and atmosphere. It’s an old truth, one that has guided restaurants, bars, and hotels for decades. Applying that same lens to our list of America’s top whisky bars, these pillars take on their own distinct form: the beverage program, the service, and the sense of place. Each is essential, each inseparable from the others. In this case the food is the drink itself—the breadth and depth of a whisky list, often astonishing in its range of rare bottles and beloved staples. It’s also the creativity of a cocktail program that honors tradition while celebrating innovation, balancing the classics (Old Fashioneds, Manhattans) with signature serves that advance the craft. Great…

The most classic cocktail ever created means there’s no real “right” way to make it (though many will argue their way is best). Essentially just whiskey, sugar, and bitters, the Old-Fashioned leaves lots of room to tweak it to one’s desired flavor profile. The one thing you won’t have to tweak, however, is the Knob Creek® Bourbon. Its bold spiciness with undertones of vanilla and oak sets a perfect base for this quintessential cocktail, no matter how you want to mix and match everything else. THE O.G. THE OLD FASHIONED 1 ½ parts Knob Creek® bourbon 3 dashes Angostura® bitters Pinch of raw sugar Orange twist for garnish In a rocks glass, muddle the sugar and bitters. Add ice, then pour the bourbon on top. Stir gently to mix. Garnish with…

Born in the late 19th century, the Rob Roy is the scotch whisky lover’s answer to the Manhattan. Traditionally made with sweet vermouth and scotch, this cocktail takes on new life with Laphroaig® 10 Year single malt. Known for its bold, peaty smoke and sweet nuttiness, Laphroaig adds an unmistakable depth to this classic drink. With every sip, the rich blue smoke of Islay, the sweetness of malted barley, and a hint of heathery perfume transport you straight to the Scottish coast. THE O.G. THE ROB ROY 2 parts Laphroaig® 10 year old ¾ parts sweet vermouth 2 dashes Angostura bitters Brandied cherries for garnish Add the scotch, sweet vermouth, and bitters into a mixing glass with ice and stir until well-chilled. Strain into a chilled Nick & Nora or cocktail…

Born in Paris and beloved ever since, the Boulevardier marries bourbon’s sweetness with amaro’s bite. Basil Hayden® Bourbon brings poise to that union—soft and spiced, it bridges vermouth’s velvet and bitters’ edge. The result is a cocktail of transatlantic charm: urbane, approachable, and infinitely refined. THE O.G. BOULEVARDIER 1 part Basil Hayden® bourbon ¾ part Aperol® ¾ part sweet vermouth Orange peel for garnish Combine all ingredients in a mixing glass with ice. Stir until chilled. Strain into a glass and serve up or over a large ice cube. Garnish with an orange peel. THE FRESH TAKE A DIALOGUE OF SWEET AND BITTER The Boulevardier’s charm lies in contrast. Bartenders today fine-tune its balance with lighter or more aromatic amari, dry or herbaceous vermouths, or rye-forward substitutes. Some brighten with citrus, others…

A maretto is known for its almond flavor, but, interestingly, that doesn’t necessarily come from almonds. “Many amarettos get their flavors from stone fruits, like peach pits, apricot kernels, and other things like baking spices and caramelized sugars—sometimes even a slight cherry flavor comes through,” says Patrick Jennings, bar manager at Andra Hem in Philadelphia. “For example, Lazzaroni amaretto uses Amaretti del Chiostro di Saronno almond cookies in the production process, which get their almond flavor from apricot kernels.” No matter how the final flavor is achieved, amaretto has an unmistakable nutty sweetness to it that Jennings says pairs “remarkably well with the complexity and heat of the alcohol in whisky.” Jennings adds that his favorite cocktail in his early years of drinking was The Godfather, a 1970s-era blend of…

I won’t rehash the list of challenges confronting beverage alcohol today. You know it by heart. As a guy who has hung around distilleries and talked to American whiskey producers, merchants, and enthusiasts for close to 50 years, here is my take on where we’ve been and where we’re going. When I first became interested in bourbon, most of what bourbon producers talked about was what they could produce and sell other than bourbon. I worked at Heaven Hill’s ad agency when the first labels for the rum, vodka, and gin they intended to make were designed. Later, I freelanced for one of Jim Beam’s agencies when they merged with National Distillers, gaining Old Grand-Dad, Old Crow, and Old Overholt, but the prize they were after was DeKuyper Peachtree Schnapps,…

It’s a vast world of whisky out there, but the very best ones tend to be made by a relatively select number of distillers and blenders, year in and year out. Our Top 20 list, accordingly, has often been led by very well-established producers over the years, devising expressions that create new excitement around their name. But this year, we were pleasantly surprised to find a few more first-time entrants than usual in the ranks—quite a few, in fact. One is Jefferson’s, whose cask-strength expression wowed our tasting panel. Another is Maryland-style rye specialist Sagamore Spirit, with a 10 year old rye that also won raves. Perhaps the most surprising leap into the Top 20 was achieved by the relatively unknown Middle West Spirits. With its Ohio location, some might…

Scotland SPEYSIDE SINGLE MALT 93 GlenAllachie The Sinteis Series Part I 2014 Chinquapin & Pedro Ximénez Cask Matured, 57.8%, $120 Pronounced sin-teesh, this series explores the flavors of virgin oak and sherry cask combinations. On the nose, there’s dried orange peel dipped in dark chocolate, leather, clove, charred oak, gingerbread, cocoa powder, and maple syrup. An easy sipper at high proof, with ginger cookies, butterscotch sauce, candied lemon, pepper, ground cinnamon, bramble, and chocolate praline. Mouth-coating and deliciously tasty.—JM 93 Glenfiddich 16 year old Aston Martin Formula One Team, 43%, $75 Aged in a combination of virgin American oak, bourbon, and American red wine barrels for an all-American maturation. Pine scents and oak up front, softening to brown sugar sweetness on the nose. Soft and smooth on the palate with…

Scotland HIGHLAND SINGLE MALT 93 Glenmorangie The Altus 25 year old, 43%, $675 Matured in whisky creator Dr. Bill Lumsden’s designer bourbon casks of seasoned slowgrowth American oak, with a touch of this whisky finished in malmsey madeira casks, the nose is dessert-like with peach, mango, vanilla, and almond cream, plus polished wood and florist shop. The soft, rounded palate flows with mandarin, pear, gooseberry tart, marzipan fruits, and banana Laffy Taffy, with a lingering finish of dried fruit, butterscotch, and banana custard.—JM 92 Dalmore Cask Curation Series The Red Wine Cask Edition 43 year old Châteauneuf-du-Pape Wine Cask Finish, 40.3%, $47,750/3-bottle set Finished in 2023 vintage Château Mont-Redon Châteauneuf-du-Pape casks, the nose is the finest in the set, with aromas of chocolate-sprinkled cappuccino, marmalade peel, vanilla pod, and worn…

You don’t have to speak Spanish to be a tequila lover, but this great spirit does have its own extensive terminology, and it can only be fully understood if you know the basic terms. We’ve put together a glossary of frequently used words that you’ll hear when exploring the world of tequila—a compendium covering the various styles, regions, methods, tools, and other important aspects—that will help enhance your enjoyment and appreciation. 100% AGAVE A tequila made exclusively from blue Weber agave. Up to 1% of additives by total liquid weight are permitted. Those additives can include glycerin, jarabe sugar syrup, caramel coloring, and oak extract. ADDITIVE-FREE The purest form of tequila; contains only agave, water, and yeast. However, the term additive-free is not officially recognized by the Tequila Regulatory Council (CRT)…

Tequila’s rise as an artisanal spirit has also come with a mounting appreciation for the agricultural product that makes the spirit possible: agave. While agave isn’t quite as affected as wine grapes by terroir, many tequila makers today are dedicated to shining a spotlight on the diversity of agave and its regions, and how that diversity impacts flavor. In doing so, they’ve created a unique space: single estate tequila. The concept of bottling single estate tequila is a relatively new one, popularized by Tequila Ocho founders Carlos Camarena and Tomas Estes (the latter of whom passed away in 2021, leaving Camarena as the sole head of the brand). In creating Ocho, the duo wanted to steer the tequila conversation toward terroir, and let the agave tell a story of its…

Interesting barrels are in the spotlight, as tequila producers try to find new ways to bring whisky drinkers on board. Most notably, Alma del Jaguar has a five-part collection that includes what’s very likely the world’s first añejo fully aged in mizunara casks. Elsewhere, there are terroir-driven blancos from Mijenta and Lágrimas del Valle that tout their agave, and 1800 has a pair of high-strength offerings. 1800 Tequila High Proof, 45%, $19–$20 Casa Cuervo is turning up the heat with higher-proof versions of its core range blanco and reposado (both 40% ABV). The blanco ($19/375 ml) is completely unaged, while the reposado ($20/375 ml) is aged in virgin French and American oak barrels. The brand recommends trying them neat or over ice. Alma Del Jaguar Barricas Series, 44%, $130–$150 This…

Few cocktails command respect like the Manhattan. Its elegance lies in equilibrium—whisky, vermouth, and bitters in perfect balance. Mixed with Maker’s Mark 46® , the drink achieves new depth. French-oak finishing draws out warm caramel and vanilla that meld seamlessly with vermouth’s bittersweet tones. The result—modern richness wrapped in timeless restraint. THE O.G. THE MANHATTAN 2 parts Maker’s Mark 46® 1 part sweet vermouth 2 dashes Angostura® bitters Luxardo® cherry for garnish Combine ingredients over ice in a mixing glass. Stir and strain into a chilled cocktail glass neat or on the rocks. Garnish with a Luxardo® cherry. THE FRESH TAKE THE ART OF BALANCE, REIMAGINED Today’s bartenders revisit the Manhattan through nuance, not novelty. They explore the spectrum of vermouths from bitter to floral, utilize bitters with chocolate or cherry,…

This Highball transforms whisky and soda into an art form. Precision, balance, and ritual define authentic Japanese preparation, from carefully stacking ice to precise stirring that ensures perfect harmony. Toki® , crafted specifically for the Highball, delivers a refined balance of tradition and innovation, with a silky texture and subtly sweet, spicy finish. American bartenders have embraced this elegant simplicity, adding their own nuances to elevate the Highball even further. THE O.G. THE HIGHBALL 1 part Toki® Blended Japanese Whisky 3-4 parts premium soda water Lemon wedge for garnish Fill a glass with ice and let chill. Pour whisky, stir, add soda and give a single stir from bottom to top. Garnish with a lemon wedge. THE FRESH TAKE THE ART OF SIMPLICITY The modern Highball is less about invention than…

A modern classic born of a single inspired swap—a honey-for-sugar riff on the whisky sour—proved how small shifts can yield brilliance. Maker’s Mark® anchors the Gold Rush with its vanilla-caramel warmth, while honey syrup and citrus strike radiant balance. Its allure lies in purity: simple ingredients, expertly harmonized. THE O.G. THE GOLD RUSH 2 parts Maker’s Mark® bourbon ¾ part honey syrup* ¾ part fresh-squeezed lemon juice Lemon twist for garnish To an ice-filled shaker glass, add Maker’s Mark®, lemon juice, and honey syrup. Shake well. Strain over ice into a rocks glass. Garnish with a lemon wedge. *Honey Syrup 2 parts honey 1 part hot water Stir until dissolved. THE FRESH TAKE GOLDEN BALANCE The flavor of the Gold Rush evolves through the honey itself—wildflower, orange blossom, buckwheat, or any varietal—each…

Whisky is good friends with four of the basic elements of flavor: sweet, sour, bitter, and salty. But it’s time to lean into a less frequently noted element: umami. Considered a flavor enhancer, umami lends a savory, meaty component to dishes—and drinks. “In the world of cocktails, few ingredients offer the depth, richness, and mysterious allure of umami. It doesn’t compete with whisky, it completes it,” says Freddy Salazar, beverage director at Enso in Brooklyn. “Whether you’re experimenting with infusions or subtle seasoning, think of umami as a way to elevate the emotional tone of a whisky cocktail. It’s the fifth element of taste, but it may be the first one your guests will remember.” Ingredients like miso, wasabi, tomatoes, soy sauce, dried mushrooms, toasted sesame seeds, and MSG are…

Take a look around the whisky world and you’ll find cask-finished expressions for just about every style. Much of this secondary maturation involves wine barrels. Scotch distillers, led by legendary malt master David Stewart at Balvenie, brought wine cask finishing to the modern era back in the 1980s. In the beginning, nearly all the casks used were from fortified wines, but by the early 2000s wine barrels of all sorts came into play in Scotland. But in American whiskey there wouldn’t be a whiff of wine cask finishing until 2011, when Angel’s Envy port-finished bourbon made its debut. A proliferation of sherry and port-finished bourbons has since followed, but other types of wine finishing were mainly absent. Bardstown Bourbon Co. master blender Dan Callaway attributes this to problems with the…

Every time I visit Tokyo, I become more obsessed with the cocktail culture and philosophy of omotenashi in Japanese hospitality. Take Bar Rondo in the Shinjuku ward for instance, where the subdued darkness inside makes you feel like you’ve lost all track of time. There are just six seats. The furnishings look deceptively minimalist; a polished wooden countertop and an abstract painting in powder blue complement each other in perfect proportions: the earth and the sky. Bar Rondo’s owner, Tatsuya Yoshida, immaculately dressed in a white shirt, black bow tie, and waistcoat, distributes hot towels, or oshibori to each seated guest, takes an order, then places bottles from hidden cabinets on the counter with their labels facing the customer. He handpicks an antique glass from his curated selection of crystal…

1 Elijah Craig 12 year 3-month old Barrel Proof (A925) 54% • $75 PANEL RATING: 96 • RYE At Heaven Hill, and indeed across the modern Kentucky whiskey landscape, rye has taken a back seat to bourbon. Heaven Hill’s Elijah Craig, which debuted with a bourbon in 1986, didn’t add a rye until more than three decades later. And it wasn’t until this past September that Elijah Craig’s barrel proof expression finally got a rye sibling. Now, in its first year on the market, Elijah Craig Barrel Proof rye is our 2025 Whisky of the Year. Readers may recall that Elijah Craig Barrel Proof bourbon was our Whisky of the Year in 2017. Unlike its bourbon counterpart, which was bottled at 62.1% ABV, this barrel proof rye is at just…

Tequila may be a mainstay behind the bar, but its utility and versatility should not be overlooked in the kitchen. Executive chef Leslie Daniel of Kuro, in the Hard Rock Hotel & Casino Atlantic City, takes full advantage of that with his shrimp tempura recipe. “Shrimp and tequila are a perfect pairing,” he explains. “Shrimp has a briny, slightly sweet, and rich flavor that is easily overpowered. Tequila’s crisp and citrusy flavors highlight and enhance the shrimp’s delicate flavors without overpowering them. When fried in tempura batter, the shrimp become buttery and crispy, and the velvety garlic aioli adds a rich, smoky depth. The tequila cuts through that richness with its bright acidity, creating a luxurious yet light flavor that enhances the freshness and overall balance of the dish.” Shrimp…

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