Whisky Advocate

In our Fall issue, we dedicated ourselves to encapsulating the past 25 years in whisky and all the momentous changes that have swept through the scene since the year 2000. We’ve now arrived at our Top 20 rankings for 2025, where the evidence of those changes is writ large. Of the 20 whiskies on the list, 11 are from producers who did not exist prior to the year 2000. Even from tradition-bound Scotland, we have two entrants from distilleries that weren’t around back then. A few of these newer whisky makers are even making repeat appearances on the Top 20 list, further entrenching their place in the market’s top tier. Meanwhile, legacy distillers have continued to push the envelope, keeping pace with new techniques, including fresh approaches to grains and…

Bardstown, Kentucky, the undisputed bourbon capital of the world, is a treasure trove for whiskey lovers. Heaven Hill was founded in Bardstown in 1935, and just opened its new Heaven Hill Springs Distillery here in September. Willett has been a Bardstown fixture since 1936, while Bardstown Bourbon Co., distilling since 2017, and Lux Row Distillers (since 2018) represent the new guard. About 15 miles away in various directions are James B. Beam, Maker’s Mark, and Log Still. But amid the thrill of visiting so many famous distillers on your trip to Kentucky, don’t overlook the charm of Bardstown itself. First things first: Where should you stay? There are hotel options from historic to modern. Perhaps the most traditional is the Old Talbott Tavern, nestled in Bardstown’s Historic District. The building,…

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…

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…

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…

Black pepper is one of the most common spice notes in whisky, and a flavor every whisky drinker knows well. Just like pepper-forward dishes such as cacio e pepe or steak au poivre, your palate instinctively senses whether that peppery kick is in harmony or not. Certain whiskies, like Talisker and Bulleit, are celebrated for their pepperiness, while rye and Irish single pot still often deliver a satisfying pepper flavor as part of their signature spice notes. The bristling, peppery warmth in younger Taliskers has been linked to a combination of factors including the use of peated malt, the lyne arm’s distinctive U-bend, the heavier spirit character arising from the use of worm tub condensers, and the distillery’s preference for American oak barrels, even if its peppery vigor mellows over…