The 16 Best Whiskeys to Drink in 2024—Ranked by Style, Price, and More (2024)

Region:Kentucky |ABV: 50% |Tasting Notes:Plum, Cherry, Vanilla

Read Full Review: Four Roses Single Barrel Bourbon Review

Four Roses is a Kentucky bourbon that ticks all the right boxes—it’s affordable, has a variety of different expressions to choose from, and it tastes great on its own or mixed in a co*cktail. Mike Vacheresse, the owner of Travel Bar in Brooklyn, N.Y. (which features more than 450 different whiskeys), is a fan of the Single Barrel expression. “Four Roses Single Barrel is the benchmark for me for all other bourbons in terms of proof, flavor, and cost,” he says. “Its high rye mash bill gives [it] a pleasant spicy note, and it has a big mouthfeel and an incredibly smooth finish.”

Master Distiller Brent Elliott uses two mash bills and five yeast strains to create a total of 10 different recipes to make this flagship bourbon, while each Single Barrel release uses just one recipe to highlight a unique building block of the whiskey.

Region:Kentucky |ABV:50% |Tasting Notes:Caramel, Vanilla, Cinnamon

Bourbon aficionados have to become familiar with a whole bevy of inscrutable terms—"age statement," "bottled-in-bond," "single barrel"—but even the casual imbiber who doesn't know all the definitions would have to conclude it's impressive if a whole bunch of them show up on the same bottle. Produced at Heaven Hill Distillery, the Henry Mckenna Single Barrel is the only extra-aged, bottled-in-bond, single-barrel bourbon currently available today. If that doesn't impress you, it was also named "Best in Show" at the 2019 San Francisco World Spirits Competition, due in no small part to its generous palate featuring notes of caramel, butter, cinnamon, and vanilla.

Region: Indiana | ABV: 46% | Tasting Notes: Pepper, Mint, Ginger, Caramel

When Redemption launched in 2010, they aimed to bring back the American rye co*cktail. Pioneers in the rye resurgence, Redemption's signature bottling is made with 95 percent rye grain and 5 percent barley malt—well past the 51 percent required for the category.

This bottling is ideal for rye enthusiasts who are looking for big rye spice with a robust mint and anise finish. At 92 proof, this whiskey comes with quite a punch, which makes it a favorite of bartenders including it in classic pre-Prohibition style co*cktails. Try this in an Old Fashioned, Manhattan, or Sazerac.

Related: The Best Bourbons Under $50

Region:Kentucky |ABV: 45% |Tasting Notes:Vanilla, Caramel, Sweet corn

Read Full Review: Buffalo Trace Bourbon Review

Buffalo Trace’s eponymous bourbon really stands out from the pack in terms of flavor and price. If you’re looking for a dependable bourbon (or any whiskey really) for less than $50, give this one a try. It’s unpretentious and flavorful, with an ABV that makes it stand up to being used in any co*cktail. There are so many good bourbons from the distillery that are expensive and hard to find, and that’s great for collectors. But for the average drinker, stick with this workhorse that is vibrant and bold.

Related: The Best Whiskey Glasses

Region:Speyside, Scotland |ABV: 43% |Tasting Notes:Dried fruit, Baking spices, Wood smoke, Cloves

Read Full Review: Macallan 12-Year Sherry Oak Cask Review

Macallan is one of the largest single malt distilleries in Scotland, which makes it fairly easy to access, with reasonable price points. This well-crafted 12-year-old expression is a classic example of a sherry-cask-matured Speyside whiskey making it an ideal entry into the single malt category.

On the palate, there are flavors of baking spices, dried fruit, and clove with a lingering finish of pepper and tobacco notes. Sip neat and pair with rich, dark chocolate or aged cheese.

This whiskey is intended to be a sipper but can also lend itself well to scotch co*cktails such as a Rob Roy, Bobby Burns, or a Penicillin.

Region:Ireland |ABV:40% |Tasting Notes:Dried apples, Honey, Baking spices

While some American consumers regrettably limit their consumption of Irish whiskey to the occasional shot purchased by a casual acquaintance at a sports bar, there's also a vibrant and growing list of Irish craft whiskies that deserve our attention. West Cork produces a gorgeous single-malt that sees Irish barley and local spring water going into a hand-built copper pot still, with the resulting distillate matured for eight years in first-fill, flame-charred bourbon barrels—leading to far more depth and character than fans of other whiskies may typically associate with the category. The well-balanced palate features pretty notes of dried apple and honey segueing to a baking-spice finish, and all at an approachable 80 proof. You won't want to shoot this one.

Related: The Best Whiskey Decanters

Region:Japan |ABV: 43% |Tasting Notes:Dried apricots, orange blossom, white chocolate, coconut

Read Full Review: Hibiki Japanese Harmony Whisky Review

Hibiki Japanese Harmony's name gives it away. This harmonic blend from Suntory includes at least 10 malt and grain whiskies and five different cask types including whiskies from Yamazaki, Hakushu and Chita distilleries.

Hibiki Harmony is an excellent example of the light and approachable style of Japanese whisky. That doesn't mean that it's not complex. Floral notes and dried fruit make way for rich tobacco, roasted nuts and a dark cocoa finish.

While this bottle may be on the expensive side, this well-crafted whiskey is considered "Suntory's masterpiece" according to master blender Shinji f*ckuyo.

Related: The Best Whiskey Books

Region:Ontario, Canada |ABV: 43% |Tasting Notes:Vanilla, Raisin, Coffee

When you think of Canadian whisky, the purple velvet-draped Crown Royal might be the first thing that comes to mind. There are some decent expressions to be found from that popular brand, but there is a whole world of lesser-known Canadian whiskies to sip out there. One highly regarded bottle is Lot No. 40, a 100% rye whisky that is distilled at Hiram Walker in Windsor, Ontario. Look for a little bit of spice here, but overall this is a smooth sipper with notes of cocoa and caramel that pop in the palate.

Region:Kentucky |ABV: 40% |Tasting Notes:Honey, Corn, Caramel, Crème brûlée

Read Full Review: Woodford Reserve Kentucky Straight Bourbon Review

This versatile Kentucky bourbon can also be enjoyed neat or served over a large rock. Julie Reiner says that Woodford is “an easy-sipping whiskey.”

Region:Speyside, Scotland |ABV: Varies by batch |Tasting Notes:Sherry, Spice, Vanilla

Read Full Review: Aberlour A’Bunadh Single Malt Scotch Whisky Review

This scotch has something of a cult following, and with good reason: it's a high-proof, sherry cask single malt that is consistently delicious. “This is a rare example of a single expression being recognized and sought after by consumers, while the rest of the brand lineup is mostly [underrecognized],” says Vacheresse. Add a bit of water or drink it neat—however you prefer, Aberlour A’Bunadh does not disappoint. Take your time with this as you sip to unveil layer after layer of flavor.

Region:Kentucky |ABV: 55% |Tasting Notes:Cinnamon, Vanilla, Oak

It's the age-old question: should you make your Manhattan with bourbon or rye? There are fine whiskeys in each category that produce delicious Manhattans—bourbon makes a rounder and sweeter drink, while rye gives you a spicier, leaner co*cktail—and each has its adherents. So when it comes to choosing a "best-of," why not have your cake and eat it too?

Two styles of rye whiskey dominate the whiskey market these days: rye made from a 95% to 100% rye mash bill; and the Kentucky-style mash bill that usually contains just above 50% rye, the minimum legally required to be classified as rye whiskey. Pikesville falls into the latter category, where those characteristic spicy rye notes won't overpower a co*cktail and will harmonize beautifully with the rich sweetness of the vermouth in a Manhattan.

Region:Highlands |ABV:46% |Tasting Notes:Cedar, Chocolate-covered cherries, Pecans, Honey

Read Full Review: GlenDronach Revival 15-Year-Old Single Malt Scotch Whisky Review

With notes of cedar, chocolate-covered cherries, pecans and honey, The GlenDronach Revival 15-year-old scotch “evolves in layers and layers of new flavors and keeps on delivering,” according to Tardie, following through with its seemingly miles-long finish.

Aged in the Highlands in Pedro Ximénez and oloroso sherry casks, it starts off with a spiced fruit nose that Tardie calls “brilliant.” Drink it neat with milk chocolate or aged cheeses, or, as he suggests, "drop an ice cube in and let it sit for a few seconds and see what happens."

Region:Islay, Scotland |ABV: 40% |Tasting Notes:Peat, Chocolate, Cherry

While the Scottish island of Islay is known for producing whiskys featuring heavy smoke flavors (a byproduct of the use of peat from the local bogs to toast the barley). Bowmore is only mildly peated compared to some other Islay bottlings—but the smoke character is nevertheless distinctly present. That said, the peatiness is balanced out in this 12-year-old whisky by a rich array of fruit and spice flavors, complimented by notes of honey and vanilla. The distillery is the first recorded to be in operation on Islay, and this long, storied history is present in this approachable yet pleasantly smoky single malt.

Region:Australia |ABV:41% |Tasting Notes:Caramel, Plum, Burnt orange

If you’ve never tried an Australian whisky, you’re not alone. Australia is a relative newcomer to the craft spirits scene, but the absence of any long-standing distilling traditions in that country has led to some innovative approaches to establishing a regional style. For Starward, the first Aussie distiller to achieve widespread distribution in the US, that innovation has taken the form of a unique aging process: when it comes time to put their single-malt whisky into barrel, they skip the ex-bourbon or Sherry casks, and instead source ex-shiraz and cabernet barrels from local wineries.

The result is an 82-proof whisky with a fruitier, jammier nose than anything found in Scotland (or, for that matter, in the many nations whose distilling traditions are unabashedly Scottish in origin). Playful notes of plum and cherry segue into a malty, toasty, and tannic palate that might just be the perfect stepping-stone for that wine drinker who thinks they don’t like the hard stuff.

Related: The Best Whiskey Stones

Region:Kentucky |ABV: Varies per batch |Tasting Notes:Brown sugar, Cocoa, Baking spices

Barrel-proof means that the whiskey has not been cut with water to reduce the alcohol content, often down to 40% ABV, before bottling (legally it can be up to 1% lower, though). This is as close to drinking straight from the barrel as most people can get, with an ABV often exceeding 60%. The higher proof offers an unadulterated whiskey drinking experience with an amplified range of flavors—and of course, you can proof it down yourself with some water, if you like. Stagg Jr. is the younger brother to George T. Stagg bourbon, also made by Buffalo Trace, but it’s easier to obtain and usually just as good. “Stagg Jr. is so unfairly under the radar,” says Vacheresse. “Whiskey drinkers are blown away when they are introduced to a few different batches side by side.”

Region:Islay, Scotland |ABV: 50% |Tasting Notes:Honey, Citrus, Vanilla

Scotland’s Bruichladdich distillery is always experimenting with new innovations. Experiments in the concept of terroir in whisky, aging its annual Octomore series in different barrel types, and often making some of the most heavily peated whisky you can find are just some examples. “Their philosophy on whiskey is simple but effective: they care about what they do, and it comes through in their product,” says Brendan Bartley, beverage director of Bathtub Gin and The 18th Room. Wiznitzer agrees, noting, “this distillery (in my opinion) turns out some of the most innovative consumer bottlings in all of Islay.” The Islay Barley 2011 release is a true experiment in terroir. It’s an unpeated whisky distilled from a mash bill of barley grown on six Islay farms in 2010, highlighting the flavors of stone fruit, green apple, and citrus zest that the climate and soil bring to the grain.