If the “holy grail” makes you consider Indiana Jones or medieval quests, effectively, let’s reframe the dialog into one thing extra tangible and so much friendlier: good whiskey. Whether it’s a restricted launch, a one-off collaboration, or an extra-popular age assertion label that disappears as quickly because it hits retailer cabinets, sure bottles elicit fanatical reactions. If you see one, it’s greatest to behave quick.
A coveted bottle of whiskey can hail from wherever and belong to numerous classes. But within the opinion of Rob Scott, the top bartender at Almanac in Philadelphia, must-have bottles in his e book are cut up between two teams: Japanese single malts and Scotch single malts.
He says that the 2 spirits share a standard DNA, as early Japanese distillation practices had been largely modeled after these employed in Scotland. If he needed to decide only one, Scott, a self-described “peat fiend,” will look to single malts from Scotland’s Islay area. You, nonetheless, can look wherever.
The subsequent time you hunt for holy grails, take into account these bartender favorites, from smoky Scotch and uncommon Kentucky bourbon to a Pinot Noir-finished bottle from Tasmania.
King of Kentucky 2025
Food & Wine / King of Kentucky
Brown-Forman revived the defunct King of Kentucky model in 2018, and it typically produces lower than 3,000 bottles per yr.
“What makes this one special is that it’s a true single-barrel bourbon, meaning every bottle comes from just one barrel, so no two releases are exactly the same,” says Jonathan Adler, beverage director at Shinji’s in New York City. “That limited availability, combined with its quality and the fact that it’s usually aged 14 to 18 years, makes it super tough to get.”
But it’s doable. The 2025 launch is 17 years previous and 133.1 proof (65.5% alcohol by quantity). It’s out there in a handful of states and can go rapidly. Unless you are in the fitting place on the proper time, says Alder, you’ll most likely must pay huge bucks to attain a bottle on the secondary market.
Octomore 16 Series
Food & Wine / Octomore
Each yr, Islay’s Bruichladdich Distillery releases a brand new collection from Octomoreprobably the most closely peated Scotch whiskies available on the market.
“While you would think that it would just blast your palate with smoke and nothing but, it is fascinating how much flavor and nuance are in their releases,” says Scott.
Every version has variations famous with designations like 16.1, 16.2, and 16.3 that symbolize completely different barrel ageing and ending strategies. The .3 model at all times makes use of barley from Islay. “I try to grab a taste or a bottle of every release of Octomore and see what wizardry they’ve done at Bruichladdich for the year,” says Scott.
Yamazaki 12 Years
Food & Wine / Suntory Global Spirits, Inc.
Scott concedes that this would possibly look like a pedestrian decide, however anybody who has a want to know the fuss about Japanese whisky must strive Yamazaki 12.
“It is the bottling, I think, that defines most wholly the concepts and overarching style of Japanese single malts,” he says.
And whilst you might purchase the wonderful Yamazaki 18, Scott finds the 12-year-old has a extra elegant steadiness than its richer, extra decadent older sibling. “Yamazaki 12 Year is emblematic of what Japanese single malts are and can be, and the consistency of quality they have maintained over all these years,” he says.
Springbank 18
Food & Wine / Springbank Distillers
“Springbank is one of the last truly independent distilleries in Scotland, and they do everything on-site, from malting their own barley to bottling,” says Adler. “That hands-on process limits how much they can produce, and demand has skyrocketed in the last few years. The 18-year is especially hard to get because it’s released in small batches, maybe once or twice a year, and disappears quickly.” He describes it as advanced and somewhat funky, with a mixture of coastal influences, sherry, and only a contact of smoke.
William Larue Weller
Food & Wine / Buffalo Trace Distillery
John “Fitzy” Fitzpatrick, the religious advisor of Warren Delraysays that of all of the whiskeys he’s had — and he’s had so much — one stands above the remaining; the 2020 version of William LaRue Weller Wheated Bourbon from the Buffalo Trace Antique Collection.
“From my very first sip, I knew I was experiencing something simply remarkable,” he says. “The warming nose, the incredibly viscous, deep, delicious, complex, and rich mouthfeel, and the seemingly forever finish are something I will never forget.”
The whiskey has notes of caramel, darkish fruit, nougat, candy oak, cinnamon, and blended nuts. Fitzpatrick remembers that he needed to put the glass down for a second and savor the expertise. “It was the perfect exhibit of a higher ABV — 134.5 proof for the 2020 release — not burning your face off, but actually elevating and amplifying all the flavors and their nuances to the next level. I’ve never tasted a cask-strength that demonstrated that ability better, before or since.”
Springbank 21 Year
Food & Wine / Springbank Distillers
McLain Hedges, co-owner of Yacht Club and Rougarou in Denver, can be a Springbank fan. He says that Springbank 21 is actually a particular dram with distinct terroir. If he will get an opportunity to spend greater than he ever thought he would on whisky, he’s shopping for this bottle.
“The unique traditions and location of Campbeltown in relation to the sea allow for the depth, complexity, and dankness to shine through, especially when the whisky has spent over 20 years breathing the season’s air. It’s the perfect mix of fruit, smoke, spice, and magic that no one else can seem to capture quite so well.”
Colonel E.H. Taylor, Jr. Single Barrel
Food & Wine /
Whiskey followers snap up Colonel E.H. Taylor’s flagship bourbon and rye, in addition to its restricted expressions. The favourite of the bunch is likely to be the bottled-in-bond single barrelwhich Fitzpatrick calls “consistently exceptional” and the quintessential instance of Kentucky straight bourbon.
“I’ve never picked up many wild or unusual notes with this whiskey, but the classic vanilla, caramel, butterscotch, toffee, and cinnamon notes that pervade and define the category all hit the mark with precision and perfection,” says Fitzpatrick.
Compass Box Whisky de Table 2018
Food & Wine / Compass Box Whisky
This “table whisky” was created to be served chilled alongside meals, very similar to wine with dinner. “The blend highlights Clynelish, Linkwood, and Benrinnes, lifted by about 5% Caol Ila for a subtle, smoky accent,” says Aude Fraisse, bartender at Bar Crenn in San Francisco.
Whisky de Table 2018 is bottled at 40% ABV, with pure shade and no chill-filtration. Fraisse says that it showcases bending artistry at its most interesting. “Blended whiskies are sometimes overlooked, but here Compass Box demonstrates the mastery of bringing disparate elements into harmony,” she says. “The palate opens with a buttery texture that evolves into fresh orchard fruit, equally enjoyable sipped neat or lengthened into a crisp, refreshing highball.”
Though a limited-edition launch, Fraisse says that bottles can nonetheless be discovered by means of choose specialist retailers.
Hellyers Road Pinot Noir Finish
Food & Wine / Hellyers Road Distillery
“Hellyers Road is a perfectly mastered, wine-finished whisky, and a standout example of New World whisky coming into its own,” says Fraisse. “Tasmania has gained real momentum in recent years, and this bottling shows why.”
The whisky matures in ex-bourbon barrels after which strikes for a number of months into French oak casks that after held Tasmania’s Tamar Ridge Pinot Noir. “The result is a spirit that layers red-berry fruit over gentle pepper and spice, with a velvety texture and a balanced, oily mouthfeel,” she says. “It is both playful and deeply tied to its terroir, underscoring how resourceful Australian producers have been in pushing whisky’s boundaries.”
Michter’s 20 Bourbon
Food & Wine / Michter’s Distillery
Will Patton, managing associate at Press Club in Washington, D.C., not too long ago tried Michter’s 20 and favored what he discovered. “I normally steer away from American whiskey that spends that much time in the barrel, since the tannins often overpower the spirit’s nuances. However, with the Michter’s 20 Yearthere’s an intentionality in barrel selection that prioritizes flavor over just age. The result is a deeply layered flavor profile, with molasses notes balanced with dried fruit.”
