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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.”

“A question I get a lot is ‘What’s your favorite whiskey?’ ” Tardie says. “Not an easy answer, as my preference changes depending on the season, the temperature, where I’m at, and even my mood.” But there’s one that’s always been in his top five: GlenDronach Allardice 18 Single Malt Scotch Whisky. “It’s brilliant,” he says. “One sip and notes of leather, tobacco, polished wood, and sweet sherry notes linger on my palate.”

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.

This famously smooth, creamy whiskey with soft caramel notes has set the bar high for Kentucky bourbons. Jim Beam Black benefits from a few extra years of aging in white oak barrels, which set it a solid notch above the original. Full-bodied with some hints of warm oak, this whiskey won the Bourbon Trophy at the 2016 International Wine and Spirits Competition.

Midleton Very Rare is Irish whiskey at its peak. The blend is a combination of pot still and grain whiskey, all of which has been matured for a lengthy amount of time and selected by master distiller Kevin O’Gorman. The 2023 edition is full of fruit, molasses, and spice notes, and is best sipped neat—although go ahead and whip up a decadent cocktail with this if you please.

If you’re considering barrel-proof whiskey, it’s really hard to go wrong with Booker’s, a bourbon produced at the James B. Beam Distilling Co. that is released in several batches every year. “It’s one of the first cask strength small batches that was forever the standard bearer for a classic Manhattan,” says Ryan Pendergast, head bartender at Bourbon Steak. “It really has a distinct flavor that punches through and makes itself known in a cocktail. It has a personality that makes it stand out.”

Lagavulin 16 is the standard bearer of the portfolio, and arguably of the whole of peated and Islay whisky world. Thomas has made it his go-to because of the bottle’s balance: “The peat delivered on a bed of sweetness is the perfect introduction to one of the world’s greatest whisky-producing islands.”

Taft is a big fan of Toki, an affordable blend from Japanese whisky giant Suntory. “It’s a great blended whisky that’s flexible enough to enjoy in a highball and bold enough for an old fashioned,” he says. “I love the savory character of the spirit, it reminds me of mushrooms and kelp.”

“Craigellachie is very selective over its releases, and its 19-year-old is one of its oldest expressions,” says Pollacchi. Bottled at 46 percent ABV, this Speyside distillery gives us a whisky well worth adding to your portfolio. “Bright citrus notes and tropical fruit on the nose are matched by charred oak on the palate,” Pollacchi says, “giving this dram an unusually complex finish that’s rarely seen from this region.” 

Our desert island Irish whiskey? Green Spot. This single pot still whiskey, made from a mashbill of malted and unmalted barley, then aged in bourbon and sherry casks, is produced at Midleton—the same distillery behind popular brands like Jameson, Redbreast, and Powers. The palate is spicy, with hints of menthol, and offers a smooth vanilla finish.

When Ben Rojo, NYC-based hospitality consultant, first got into Scotch whisky, he was drawn immediately to the peat monsters of Islay—stuff his wife claims turns his breath to “bandaids and cigarette butts.” While his tastes have mellowed since then, he says: “Bowmore 15 is still my security blanket.” It’s got all the hallmark smoke and salinity he fell in love with, and its tempered with the fruit and caramel of the finishing sherry casks.

Thomas calls Willett’s 2-Year “arguably the best young cask-strength rye on the market.” He explains, “it delivers such depth and complexity at such a young age, you can’t wait to watch it grow up.” If you ever get the rare chance to sample something older, expressions as old as 25 years exist. But be prepared to shell out hundreds at that point—or just buy more of the stellar 2-year.

Hibiki 17 Whisky was discontinued in 2018, meaning it’s difficult to find and very expensive when you do. But it’s a fantastic blend from Suntory that’s a creamy, fruity, flavorful pour. “If you’re lucky enough to run into one of these bottles at your local spirits store,” says Thomas, “buy it!” And remember, this isn’t the brand of spirit you stir in a cocktail.

There are so many Macallan expressions to choose from, but Tardie is a fan of this new limited-edition release. “Seems you can never go wrong with a bottle of Macallan and there is certainly no shortage to choose from,” he says. “Not too long ago they launched a limited edition series called The Harmony Collection. My favorite is its Intense Arabica edition. This bottle is inspired by Ethiopian coffee beans (one of my favorites). And everyone knows coffee and whisky go great together!”

Crown Royal’s Northern Harvest Rye blend quickly grabbed everyone’s attention after writer Jim Murray gave it 97.5 points out of 100 in his annual Whisky Bible. And for less than $50, you can taste for yourself why Canadian whisky is back on top of the world.

Keeper’s Heart is an interesting blend of Irish and American whiskey. “The O’Shaughnessy family, out of Minneapolis, wanted to create a whiskey that celebrated their Irish-American heritage,” Tardie says. “With Keeper’s Heart, they took a ‘go big or go home’ approach and reached out to legendary master distiller Brian Nation, who, at the time, was the master distiller at none other than Jameson.”

Since September 2, 2002, Old Forester has been celebrating its founder’s birthday by releasing a limited, small-batch bourbon annually. The aromas are sweet (vanilla, cinnamon, chocolate, and juicy orange), but balanced by a woody richness and robust finish. The 2022 edition was selected from 11-year-old barrels and bottled at 96 proof.

Truer labels have never been written (or gracefully slapped onto a finer-looking bottle): “I traded my tomorrow to remain in yesterday…whiskey tears are fading now, each one cries another day.” Waxing poetic on imbiber’s dreams of yesteryear aside, Writer’s Tears Copper Pot Whiskey contains pot still and malt whiskey. Sure, it’s aged impeccably and laced with ginger-y, honey-studded notes, but what makes it a real standout in our collection is that it comes to its maturation in flame-charred bourbon barrels. The result? A beautiful amber hue and an unforgettable taste.

When seventh-generation distiller Fred Noe discovered a cache of whiskey his father, Booker, barreled before his death, the younger Noe decided he would use it to create Knob Creek 2001 Limited Edition as a tribute. Noe’s eulogy in bourbon was left to age five years more than the original Knob Creek, and that extra time in the barrel was well spent. The whiskey is well-balanced and eminently sippable—a near perfect remembrance of a man’s life’s work in whiskey.

Jefferson’s Ocean Bourbon is better traveled than you will likely ever be. During its six months at sea, the whiskey crosses the equator four times and makes port in 30 cities on five continents. Founder Trey Zoeller locked scores of barrels up in a container, put them on a ship without passports, and slapped on a few return-to-sender labels. Sure, it’s a marketing gimmick—a clever one at that—but the result is a really excellent bourbon. We’ll chalk it up to a half-year of agitation from the swaying ocean, but this whiskey has beautiful notes of vanilla, wood, and char—and we think we can detect just a hint of salt and brine from its long voyage.

The mash used to create Glenmorangie Signet is made with a portion of heavily roasted chocolate barley—just like what’s used in stouts and porters. As you might expect, the whisky has notes of coffee and cocoa, but also sweetness of apricot and raisins. In short, the perfect nightcap.

Matured entirely in Spanish sherry casks, The Macallan Rare Cask is a serious no-age-statement whiskey. There’s so much to love here. The citrus and cocoa on the nose; the beautiful red color; the fruity, nutty flavors; and warm, smoky finish. It’s released once per year, and the latest 2022 batch is a collaboration with violinist Nicola Benedetti.

Cooper Spirits launched its first Lock Stock and Barrel expression in 2012, as a stunning 13-year-old straight rye that quickly disappeared from shelves for its rich, velvety character. The company smartly decided to hold a few of its charred oak casks for further aging, giving us the exquisite 16-Year Straight Rye. While the 13-Year is back, the 16 is rare indeed. The flavor is familiar, yet bold in a way unlike any other rye we’ve tried.

How do they make Few Bourbon in Evanston, IL? With a whole lotta rye. This epic bourbon has a floral edge—it almost reminds of us gin–that gets washed away by a finish that’s studded with cloves and butterscotch.

Laphroaig Lore is further proof not all world-class whiskies require an age statement. A fine addition to the Laphroig line, Lore displays a nearly perfect balance of spiced fruit and honey pizzicato contrasted by smoke, peat, and sea salt. The crescendo lingers on the tongue long after the dram is done and leaves your mouth demanding an encore.