Scotch whisky remains Scotland’s most famous export, with a history dating back to the 15th century. The 1980s brought a revolution in production and marketing, shifting focus from blends to single malts. Today, over 150 distilleries operate in Scotland, exporting 43 bottles every second globally. With such variety, finding the best whisky can be daunting, especially with snobbishness and fancy marketing. To help, we’ve taste-tested blind to recommend bottles worthy of your drinks cabinet.
Glenglassaugh Sandend Bay single malt, matured in ex-bourbon, sherry and manzanilla casks, offers tropical and aromatic fruit notes like pineapple and citrus, with a coastal sea salt finish. It comes with a splendid glass.
For an inexpensive option, a blend of single malt and grain whiskies matured in American oak casks for three years provides smooth caramel and fruit-driven notes, perfect neat, with ice or in cocktails.
A Speyside malt finished in German pinot noir red wine casks after initial maturation in American ex-bourbon barrels delivers a rosewood hue and flavours of spiced orange, ripe peaches, vanilla and caramel.
Matured for at least 12 years in bourbon barrels, sherry casks and marsala wine casks, this malt uses four batches of mineral water during mashing and is dried over Highland peat fires. It yields rich, smoky notes with caramel and dried fruit, balanced by creamy smokiness.
Glasgow 1770 single malt, named after the original distillery company founded in 1770, offers an unpeated alternative for those who prefer subtlety.
