Whisky Advocate Winter 2023

Our annual Top 20 list is always a showcase of distinction, and this year’s selections more than deliver on that front. Among the key items, we saw a single malt scotch take the top prize for only the second time, a welcome development after the tariffs and other headwinds we all remember too well. But it wasn’t just the usual big name—it’s a whisky few people know much about, mainly because it’s been away from the scene for so long, due to its distillery being shuttered for many years at a time. It only fully reentered the market very recently, and now makes a triumphant return after battling the odds for so long. Yet I can’t really say this makes 2023 the year of the underdog. So many superstar names…

SEE GLENNS CREEK Dear Whisky Advocate, I very much enjoyed your Fall issue! As a frequent visitor to the Lexington area, a couple of things about your story “Kentucky’s Second City” caught my eye. First, Louisville is around 80 miles to the west of Lexington, not to the east. Luckily, it’s hard to pick a wrong direction in Kentucky: plenty of good whisk(e)y in all parts of the state! And, while Castle & Key was included as an excellent suggested destination, it is also worth mentioning Glenns Creek Distillery is just next door, occupying the former Old Crow Distillery. Out of the 500 or so bottles in my whisk(e)y collection, Glenns Creek ranks among my favorites, with their creative spirits having rich and unique flavor profiles not found elsewhere. I…

In the span of two weeks, WhiskyFest did its bicoastal thing, first with a visit to San Francisco and then on to New York, with a final stop set for Las Vegas as we went to press. Whisky fans flooded the San Francisco Marriott Marquis on October 27th, a scene that featured 300 whiskies on offer through-out the ballroom. Master distillers, blenders, and founders were on-hand to share and talk about their whiskies. Ahead of the event’s VIP hour, 10 lucky ticket holders, and their plus-ones, were chosen as Backstage Pass winners, which gave them the opportunity to sample two extraordinary expressions from Fuji Whisky, including its 50th anniversary single malt. Master blender Jota Tanaka was there to walk the winners through both whiskies, and talk to them in-depth about…

When the gleaming black and brass Macallan bar cart is rolled throughout the gorgeous bar Grain, whisky lovers feel right at home. It features a rotating selection of at least half a dozen expressions from the Highlands distillery, all served with a fascinating side of education from the passionate staff, making this a standout whisky experience. Grain also offers more than 200 other whiskies from around the world, and terrific cocktails too, in a city with no shortage of them. Whisky fans, Sydney is the place for you. Australia was off-limits to most international visitors during the pandemic, and in that time many of the city’s top hotels, bars, and restaurants used the opportunity to reconfigure, revamp, or reenergize. The result is a worldclass capital that buzzes with excitement and…

Getting two for one at the bar usually means a good deal on drinks. But why not expand the concept to cocktails that marry a pair of whiskies? Combining different styles of the spirit “creates a dynamic interplay of flavors and complexities that each whisky, while impressive on its own, couldn’t achieve independently,” explains San Francisco’s Aphotic bar manager Michael Nathan. For example, rye adds spiciness; bourbon brings body and sweetness; and peated scotch lends a smokiness that can be subtle or in your face, depending on the whisky. Any combination of these can “emphasize the unique characteristics of each whisky and introduce a new layer of depth and texture that lends a unified, richer flavor profile,” Nathan says. Make it a double with these recipes. Gingerbread Sour Created by…

There’s nothing that screams wintry “comfort food” more than a well-prepared roast. Whether it’s beef, chicken, or pork, there’s much warmth and succor to be found in perfectly roasted meat, from its alluring aroma to the heat of the kitchen and the anticipation of its unveiling. Why not give a winter roast even more indulgent appeal with a smartly chosen whisky? The making of the ultimate roast-and-whisky experience begins well before the meat emerges from the oven. No matter what’s being roasted, set the stage with a pre-dinner drink that’s light in character and dry and appetizing in flavor. That means nixing the Manhattan, Rob Roy, or Old Fashioned and reaching for an aperitif, such as a Highball made with Toki or Famous Grouse, or perhaps a dram of unpeated…