The best Scotch whiskies for your next bar cart top-up
GQ's best Scotch whisky edit is your guide to the 120-plus distilleries who continue to put Scotland on the lips of the great, the good and the grand all around the world
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Whether you're a seasoned highland connoisseur or an eager novice dreaming of your first distillery trip, the allure of a good Scotch whisky can’t be ignored. In fact, in the battle of geographical bests, few whiskies compare; Scotland’s single malts and brilliant blends make up some of the best whiskies in the world.
Plus, venturing into the world of Scotch whisky feels a bit like stepping into a living history book. Over 120 distilleries across the country continue to craft liquid legacies that not only transcend time, but celebrate Scotland’s world-renowned craftsmanship. From rare four-figure bottles to approachable daily quaffers, each whisky offers a glimpse into centuries of expertise. That, and a bloody good tipple.
What is the best Scotch whisky to buy?
- Best all-round Scotch whisky: Glenfiddich 15 Year Old Solera, £47 at thewhiskyexchange.com
- Best value Scotch whisky: Nomad Outland Whisky, £35.50 at thewhiskyexchange.com
- Best Scotch whisky for gifting: Balblair 18, £134 at thewhiskyexchange.com
- Best Islay Scotch whisky: Lagavulin 12-year-old Special Release 2016, £299 at thewhiskyexchange.com
When it comes to selecting the perfect Scotch whisky for your next bar cart top-up, the options are endless. Whether you're seeking an everyday companion, a bottle worthy of a special occasion, or a hidden gem that you won’t find at the supermarket, our discerning guide has you covered.
How we choose the best Scotch whiskies
Choosing your next Highland, Islay or Speyside dram may be a subjective matter (I’ve been known to move from ex-bourbon casks to sherry casks as an evening goes on), but a little expert guidance certainly helps.
British GQ's resident whisky expert, Lela London, has spent over 10 years going on distillery tours, exploring what’s new (and old) in the market, and indulging in tastings all over Scotland (it’s a tough gig, we know) and beyond. She has tasted everything on this list, multiple times, and has hand-picked a selection to cover all tastes and budgets.
All photos were shot at Dram Bar, 7 Denmark St, London WC2H 8LZ. An imperious cocktail bar just off London's Tottenham Court Road that demands a reservation. At drambar.co.uk
“Of all the categories I work with, Scotch is the one with the greatest misconceptions, namely that there is a barrier to entry predicated on knowledge,” says Chris Tanner, owner and beverage director of Dram London. Quite simply, whisky is a distilled spirit made from cereals, water and yeast. The legal definition of Scotch, specifically, includes a requirement that each single malt whisky undergoes a maturation period of at least three years in Scotland (though many distillers don’t care about marking age statements until it becomes a 12-year-old). Blended Scotch, which makes up roughly 90 per cent of the market, is simply a blend of single-grain and single-malt whiskies.
“I and Dram have always stood in opposition to these notions that “'you can’t mix it, you can't do this, you can’t do that, it’s masculine, you have to drink it out of a certain glass', etcetera etcetera,” Chris continues. "Wrong: you can do whatever you want with it."
While an alchemical process is responsible for transforming simple ingredients into liquid gold, many distilleries use their own unique methods. The allure of Scotch, after all, lies in its diversity.
Generally, it’s a process of malt whisky distillation where barley, pure Scottish water, and yeast work together to create unique flavours. Additional factors – including the pot still's shape and maturation period – affect the final liquid, and most distilleries keep their exact processes close to their chest.
Scotch whisky is produced widely across the country, but it tends to be grouped into six regions; Highlands, Speyside, Lowlands, Campbeltown, Islay and Islands. Much like wine production, each respective location makes a noticeable difference to how each liquid tastes, looks and smells.
Though there are no hard rules, the Highlands tends to produce whiskies sweeter and richer in character (e.g. Balblair), Speyside Scotches tend to be lighter on peat and include some of the world's most popular single malts (e.g. Glenfiddich and The Macallan), the Lowlands are generally softer and more saline (e.g. Ailsa Bay), Islay whiskies are often smoky and earthy (e.g. Lagavulin), and both Island and Campbeltown whiskies are too diverse to pinpoint (e.g. Jura, Glen Scotia, et al), reflecting a wider shift in the whisky industry.
“Regionality in Scotch whisky is becoming increasingly arbitrary as time goes by,” says Chris. “There are your obvious tropes which, for a beginner, can go a long way to pointing one in the right direction, but as the industry moves forward and distilleries begin to experiment more, these regional distinctions have less value.”
Though he advises beginners look to each region's trademark qualities as a guide, Chris feels it's time for whisky aficionados to look elsewhere. “For someone with a bit more experience, maybe look at some independent bottlers to have your notions of regionality rocked,” he says. “Go find an un-peated Caol Ila or a rich and oily peated Speyside.”
When people ask me for recommendations on “the best whisky”, or best whisky brand, I take a number of things into consideration. Firstly, the kind of flavours they’re drawn to, and what they’re buying this particular bottle for. If they’re fairly new to whisky, I might steer them towards Johnnie Walker’s easy-drink blends; if they’re a peated whisky lover looking to try something new, it might be a venture towards Octomore, and so on (and so on).
Popularity-wise, brands like Ardbeg, Bowmore, Glenfiddich, Glenmorangie, Lagavulin, Laphroaig, Bruichladdich, and Balvenie rule the market, but the best brands, in my many years of experience, come down to individual tastes and budgets.
For those seeking the zenith of liquid indulgence and/or investment, most distilleries have a high-end release or two to take your fancy. And a whole lot of your paycheck.
From centuries-old casks to limited editions, the key is securing your best choice. For example, The Macallan 1926 Fine and Rare 60-Year-Old sold for $1.9 million a few years back, but that is not a bottle likely to be opened. Drinkable investments (plenty of which I list, below) and investment investments are both high-end, but extremely different in price. If you're looking for the latter, I’d advise investors to stick to brands with a large market share (easier for resale).
While many people baulk at the idea of using a pricier spirit, like Scotch, in a mixed drink, it is by no means a bad idea. “As a cocktail bartender especially, I see a lot of people shocked at the idea of mixing drinks with ‘fine’ scotch,” says Chris, "they’ve clearly never heard the maxim ‘put shit in, get shit out’.
“An old-fashioned made with some excellent whisky is ultimately going to be an excellent old-fashioned.”