It’s no easy task to cherry-pick the right whiskey to warm your chest on a chilly fall day—especially because whiskey drinkers have never had it so good. Over the past decade or so, the number of fine varieties has exploded, presenting tipplers with a mind-boggling aray of options. You can now drink bourbon that’s aged entirely on the ocean, top-rated rye, or Japanese single malts that beat the Scots in blind taste tests.
Certain whiskey trends have also become more prevalent. There are bottled-in-bond expressions from new and established distilleries; bourbon, ryes, Irish whiskey, Scotch finished in every type of cask you can think of; more focus on the oft-ignored art of blending; and the rise of American single malt (which will be getting its own legal definition any day now).
These days, it’s no hyperbole to say that there’s a good whiskey for everyone, no matter what your preferred flavor profile is. It seems that even within strictly defined categories, there’s still room for innovation from brands and distilleries with a creative bent.
All this poses a serious—if highly welcome—dilemma: What the hell should I drink?
Related: Best Bourbons to Drink in 2023
Fear not: Men’s Journal is on the case. In addition to putting our own taste buds to work, we recruited top experts from the wide world of whiskey—writers, bartenders, restaurateurs (and in some cases, all three)—who have collectively sampled over 1,000 bottles. Somehow, we narrowed them down to these 50 best-tasting whiskeys, most of which can be found at any good liquor store and none of which should fail to please.
So whether you’re looking for massive peat smoke for a frigid autumn night, a sophisticated weekend sipper to enjoy on the rocks while the kids trick-or-treat, or a budget bourbon for a pitcher of old fashioneds at your next Halloween party, we’ve got the perfect bottle for you. Meet the standout whiskeys of 2023.
But How Should I Drink the Whiskey?
If you happen to be newer to the world of fancy whiskey imbibing, don’t fret. And definitely don’t overthink it.
“No matter how inexperienced you are with whiskey, there’s no need to be intimidated. Trust your palate, because there’s no right or wrong when it comes to taste,” says Men’s Journal whiskey contributor (and one of our assembled experts, below) Jonah Flicker.
Flicker recommends gathering bottles from a few different categories to sample. “Consider using a Glencairn glass if you can get one—this helps with nosing and tasting. But don’t get too precious and ignore the experts who have a ritualized method of tasting. A lot of that is just for show,” he says.
“The most important thing is to just nose and sip each whiskey individually, drink a little water in between to clear your palate, and go ahead and add a little water or ice to your whiskey if you prefer.”
Related: Best Mezcals of 2023 to Drink Neat and in Cocktails
Once you let any preconceived notions fall away, the real enjoyment begins.
“Often a whiskey will surprise you and bring something unexpected to your tasting experience,” Flicker adds. “Mouthfeel is important—some whiskeys are too thin, while others are creamy or oily (in a good way). Proof is a factor as well. There’s nothing wrong with 80 proof, the minimum required strength to be considered whiskey, but seasoned whiskey drinkers often enjoy higher-proof or even cask-strength whiskeys because these are less diluted (or undiluted) with water and therefore deliver a richer flavor.”
Meet our experts: Nick Blue, executive chef at Brasserie by Niche; Seth Brammer, beverage director at Filament; Brendan Dorr, beverage director at B&O Brasserie; St. John Frizell, owner of Fort Defiance; Anna Hezel, Men’s Journal and Lucky Peach contributor; Bridget Maloney, general manager of The Sexton; Jack McGarry, owner of The Dead Rabbit; Paul McGee, beverage director at Chicago Athletic Association; Julia Momose, head bartender at Green River; Phil Olson, bar manager at Longman & Eagle; Nicholas Pollacchi, acquirer of rare spirits and owner of The Whisky Dog; Ben Rojo, bartender at Angel’s Share; Jaya Saxena, author of The Book of Lost Recipes; Mike Shain, general manager at Porchlight; Eric Simpkins, beverage director and partner at The Lawrence; Tommy Tardie, owner of The Flatiron Room; Bill Thomas, owner and whiskey curator at Jack Rose Dining Saloon; G. Clay Whittaker and Jonah Flicker, Men’s Journal whiskey contributors.
50 Best Whiskeys in the World
Since its founding, WhistlePig has sourced whiskey from Canada and Indiana, then blended, finished, and bottled it at its Vermont farm and distillery. Nowadays, it’s also distilling its own whiskey, but the best remains its 10-year-old rye with big, bold, warm flavor notes reminiscent of clove, nutmeg, and toffee—perfect for an autumn sipper.
Elijah Craig Barrel Proof is perhaps the ultimate whiskey for bargain hunters. It’s aged for 12 years, bottled uncut (proof depends on the batch, which is released three times per year) and unfiltered. It sells for about $50 (if you can find it). It has all of the characteristics of Heaven Hill bourbons (Evan Williams, Elijah Craig, Henry McKenna), with flavors of caramel, apple, vanilla, and cinnamon, but with more depth and intensity. In addition to the flavor profile being perfect for a Halloween hangout, this bourbon goes down easy. It can be quite dangerous as it doesn’t drink as hot as the proof may suggest. It also makes a phenomenal Old Fashioned with just a touch of sugar and a few dashes of bitters.
No rust belt residue can be found on this ridiculously smooth 94-proof small-batch Watershed Bourbon from Ohio. It’s incredibly drinkable (watch out) with hints of butterscotch. Bold notes remind you it spent four years in char #4 (the heaviest char) American oak barrels, and was given a final finish in apple brandy casks. This spelted bourbon—made with a mash bill of corn, rye, wheat, malted barley, and spelt—proves that craft bourbon need not hail from Kentucky.
Winter is around the corner, and the spicy blend of Bushmills Black Bush is a favorite of Jack McGarry, co-founder of The Dead Rabbit in New York. “Due to the heavy sherry component, the blend possesses wonderful Christmas cake notes of dried fruits and the prerequisite spices,” McGarry says. Despite its festive wintertime flavors, it’s suitable for year-round consumption.
A great blended malt should be more than the sum of its parts. Monkey Shoulder pulls that off in spades. It was originally a blend of single malts Glenfiddich, Balvenie, and Kinivie; now there are a few more in the mix. It makes a solid match for some ice cubes and a splash of soda, and it’s one of the best damn Scotch and limes we’ve ever had.
Mention the word “bourbon,” and most of us immediately think “Kentucky.” After all, the spirit has been made there for more than 200 years. But, according to The Flatiron Room founder, Tommy Tardie, there’s also great bourbon coming out of New York. “My current favorite? Field & Sound Bottled in Bond Pot Still Edition,” he says. “Long Island Spirits distills this out on the Long Island Sound. They’ve been doing fantastic stuff and I’m a big fan of a lot of it. Several bottles have a permanent home in my liquor cabinet.”
Compass Box has elevated the art of blended Scotch. Javelle Taft, bartender at New York City’s Death & Co, counts himself a fan. “It has to be the Artist Blend,” he says. “It’s full of luscious fruit notes with a caramel finish. The blend is mostly single malt combined with some grain whisky, giving it a nice creamy oat vibe with toasted coconut on the nose.”
There are few bourbons more coveted than Pappy Van Winkle 12-Year Lot B. The problem: That bottle is impossible to find without a tremendous markup. Our advice: skip Lot B and get W.L. Weller 12 instead. “Regaled as the ‘inexpensive’ Van Winkle Lot B, this wheated bourbon is one of the best values on the market,” says Bill Thomas, owner and whiskey curator at Washington, D.C.’s Jack Rose Dining Saloon. While it used to run for just $40, it’s quickly becoming scarce and that price point is rising, but you’ll pay a few hundred instead of more than a grand for Pappy.
Maker’s 46 Bourbon Whisky is a lab experiment gone right. “They set out to enhance the iconic Maker’s Mark and succeeded by placing seared oak staves into a small-batch bourbon for 90 days,” says Thomas. “The result is everything you loved about Maker’s [but] with more complexity and an extra shot of well-balanced oak notes.”
There are many Irish single malts to choose from, but the core expression from The Tyrconnell stands out from the pack. “I love the character in this whiskey,” says Taft. “It’s loaded with toasted nuts and nougat notes,” and makes for a fantastic emerald cocktail (Irish whiskey, sweet vermouth, and orange bitters).
“I’m a George Dickel fan—heck, I even think the white corn whiskey is good,” says Tardie. His favorite is the 13-year Bottled in Bond—a fantastic whiskey at a fantastic price.”Dickel has a high corn mashbill (84 percent), so it comes across a bit sweeter for me, but that sweetness plays well with the higher proof (50 percent ABV).”
Rittenhouse Rye originated in the Monongahela River area of Pennsylvania. Today it’s made in Kentucky with a mashbill containing less rye than the original pre-Prohibition recipe. The 100-proof bottled-in-bond whiskey goes down smooth, making it one of the better sipping ryes out there. And you can’t argue with the price tag: less than $30.
St. John Frizell, owner of Brooklyn cafe and bar Fort Defiance, can’t get enough of Caribbean Cask 14-Year Single Malt. The Scotch is finished in rum barrels. “It’s surprising how much rum character comes through,” he says. “It’s beautiful Balvenie whiskey, but with graceful notes of almond, lime rind, tropical fruit, allspice, and nutmeg. These are rum punch flavors, straight out of the West Indies.”
This single malt whisky from the Orkney region of Scotland is the northernmost distillery in the country. The whisky there is peated, but not aggressively so, with a heavy sherry cask influence. This cask-strength version, now in its third batch release, is non-chill filtered; boasts a natural color; and is full of nuanced flavors of vanilla, light smoke, and honey. Add a drop of water or two if you’d prefer to cool it down.
When you walk into a bar and spot Redbreast 12-Year Old Irish Whiskey, order it immediately. Made from the mash of malted and unmalted barley, this traditional pot still whiskey is warm, with a spicy kick you won’t soon forget.
Blanton’s Original Single Barrel Bourbon is damn tough to outshine. The whiskey blooms with satisfying orange and vanilla notes and comes in the single most iconic bottle to ever grace a bar cart. When booze meets lip, it coats your mouth with caramel and citrus, leaving just a slight burn in the back of your throat.
The Famous Grouse Scotch Whisky has been renowned since 1842, when its creator was asked to supply a whiskey for a royal dinner attended by Queen Victoria. Today, the regal blend has become Scotland’s best-selling whiskey on account of its storied legacy, its trademark malty flavor profile, and its reasonable price (about $25 a bottle).
Bulleit Rye should be the first whiskey you buy when stocking your bar. The clean spice and sweet vanilla flavors are complex and smooth enough to be savored neat. Yet this impressively affordable spirit is also a cocktail’s best friend, seamlessly blending and complementing any bitters or liqueurs you throw at it.
You’ve probably had Jameson Original at more than a few dive bars, but to get a bottle of the award-winning Jameson 18 Years, you have to hunt. It blends three whiskeys, which are aged in oak casks, then blended for a finishing period of six months in bourbon barrels. The result? An intriguing and pleasing blend of vanilla, almond, and toffee, mingling with a tinge of woodiness.
Aberfeldy has been making single malt in the Scottish Highlands since 1896 using only fresh water from Pitilie Burn—the stream that runs alongside the distillery. The whisky has long been a core component of Dewar’s Blended Scotch Whisky, but it stands on its own as a single malt release. The fruity, malty Aberfeldy 12-Year-Old brings invigorating notes of honey and spice to the palate, and can be sipped neat or used in any whisky cocktail you can think of.
With caramel, coffee, and brown butter notes to finish, Michter’s US-1 Unblended American Whiskey is a reasonably priced and readily available bottle of whiskey anyone can get behind. The main difference between this and Michter’s Bourbon is that the American Whiskey is aged in used barrels (remember, bourbon must be matured in new charred oak). Try this whiskey to see how it compares, and go ahead and make an old fashioned with it.
Japan has been producing great whisky for decades. Tardie says its popularity, however, didn’t become mainstream until the last few years. “In 2013 the Yamazaki Sherry Cask was awarded ‘World Whisky of the Year,’ and demand for anything Japanese went gangbusters,” says Tardie. Yamazaki 18 Single Malt Whisky is a tremendous expression. Unfortunately, the lack of availability and the steep pricing will limit the number of people who actually get to try it. Good luck.
There’s a very good reason why Mellow Corn has become such a popular whiskey among mixologists across the country: While it does taste a little like ginger candy and vanilla, Mellow Corn really opens up when combined with other ingredients. Sure, “it’s “funky stuff” on its own,” as Mike Shain, general manager at Danny Meyer’s New York City bar Porchlight tells us. But you’ll cut it some slack as soon as you see what it can do for your cocktails or after your third shot. Whatever comes first.
Balvenie’s one of those distilleries that never gets enough attention for its interesting releases. Balvenie Doublewood 12 Whiskey is one of its finished whiskies, where two different barrels have been in play. Tardie explains the whiskey spent over a decade in refill American oak casks, before being finished in first-fill European oak sherry casks. “Balvenie’s Doublewood was the early pioneer of introducing double maturation to the whiskey world,” says Tardie. A great sipping whiskey, the sherry wood adds an interesting layer of intrigue.
Nicholas Pollacchi, co-founder of Shibui Whisky, thinks Lot 40 Rye is a stellar sipper and worth any world of pain the morning after. He calls this single pot still rye “smoother than a baby’s hiney.” It’s made with 90 percent unmalted rye grain and 10 percent malted rye, which he says gives this whiskey its spectacular aroma and velvet-like mouth feel. “The perfect balance of floral and fruitiness is matched by the peppery earthiness. It’s one of the best ways you’ll ever spend $40.”
Pollacchi says this distillery has always been close to his heart, and the 2001 vintage is “dangerously easy to drink.” It was originally bottled in 2013 (Speyside distillery Glenrothes releases whisky by vintage year, the year of distillation), and Pollacchi raves over its notes of toffee, dark cherries, and baking spices. “If you have never tried a Glenrothes, start here.”
Four Roses is famous for its unusual process of combining two different mashbills with five proprietary yeast strains to create 10 bourbons that are blended back together. Its Single Barrel, however, is no blend. It uses only Four Roses’ 35 percent rye mash bill and a yeast known for its smooth, light vanilla and fruit character. The resulting liquid is rich with notes of prune, maple, and toffee.