The Esquire Guide to Single Malt Scotch Whiskies

If you’re looking to go all out, this is the single malt that deserves your cash. It’s spent four months resting in ex-rum casks, which has imparted a splash of tropical fruit and juicy orange to the honey-hued malt.

One of the best whiskies to savour, the flavour continues to evolve the longer it’s in the glass, with buttery toffee and vanilla on the finish. Pure class, we’re confident you won’t find better.

The brainchild of Balvenie’s long-serving Master Distiller, David Stewart, the 12 Year Old Single Barrel is a masterclass in bourbon cask whisky, with aromas of butter toffee, toasted coconut and citrus, building towards a whisper of subtle smoke.

Each release has no more than 300 bottles, making it all the more tempting to add this irreplaceable dram to your bar cart. The best whiskies are meant to be steadily sipped, but this is such an easy drinker that it’s hard not to get carried away.

Bottled exclusively for The Whisky Exchange, this limited release has garnered wide acclaim across the industry – and after one dram, it’s not hard to see why.

Fruit-forward, the palate offers up fresh apricot, Seville orange, and butterscotch, while toasted oak and black pepper work away in the background to bring balance. A failsafe fireside sipper worth savouring.

Created using a unique cask duo (bourbon American white oak and native Scottish oak), this 18-year-old limited release from the Fettercairn stable delivers unrivalled depth and mouth-filling richness.

The nose of malt, toasted walnuts and maple develops into more complex aromas of bright citrus, before hitting the tropical high-notes Fettercairn is famed for.

Looking for a rather special Speyside? We’ve found it. Having spent 18 years in ex-sherry casks, this complex whisky is packed with the extreme richness you may associate with Pedro Ximénez — think dried figs, raisins and coffee, lifted by a zesty orange peel note and touch of fresh ginger.

It's absolutely fantastic, whether drunk neat, with a splash of water or an ice cube.

This is a welcome addition to Livingstone’s lauded Macbeth series. The Bloody Seargent offers bags of orchard fruit and sweet baking spices on the nose, before toffee, toasted hazelnut and malt join the party on the palate.

It was a genius move to mature in bourbon hogshead and red wine casks, which imparts a rich texture and complex tannins worth savouring.

First time whisky drinkers best look elsewhere, but for those keen to shake up the taste buds, say hello to Lagavulin. Hailing from southern Islay, zingy lemon adds balance to what is a particularly peaty 16-year-old, with added layers of dried orange and pineapple, smoke and brine. It’s nothing if not distinctive.

Following 11 years of maturation in first-fill ex-bourbon casks, Talisker’s 11-year-old – which joins Diageo’s hotly-anticipated 2022 special release line-up – brings baked apple sweetness at the fore, backed up by layers of cracked black pepper, tobacco and wood smoke. One to savour slowly, though it will take some willpower.

This long-awaited release debuted earlier this year and has received nothing but high praise ever since. Deservedly so, according to our panel, who couldn’t get enough of its tropical fruit character and the bright, bittersweet edge bought by the maturation in ex-Oloroso sherry and bourbon casks.

Hats off to Dennis Malcom OBE, the Master Blender behind the bottle.

Despite distilling whisky since 1843, this is Glenmorangie’s very first whisky made using barley kilned with woodland botanicals (including juniper, birch and heather blossom) and the results are astonishing.

A bouquet of pine and smoke builds intrigue, before fresh hints of eucalyptus, bitter orange and liquorice warmth join the party. No serious whisky connoisseur should be without a bottle in their line-up.

This special single malt undergoes a secondary maturation in casks seasoned with Pedro Ximénez and Oloroso sherry. The result? A fiery whisky full of rich sherry sweetness, all-spice poached pears and cinnamon-laced citrus, all wrapped up with a smooth-as-butter mouthfeel.

Bruichladdich is an innovative distillery, extracting as much variety and flavour from local ingredients as possible and bottling the resulting whiskies in the best-looking, most modern packaging you’ll find on the shelves.

With notes of barley sugar and baked apples, the unpeated Classic Laddie has a big fiery finish that will suit adventurous drinkers.

With change from £50, it’s pretty impressive that this entry-level Balblair scored so highly with our panel. Expect baked apples and pears up front, a touch of vanilla sponge and layers of almonds and spice, all wrapped up in a honey sweetness. A deliciously well-rounded drop, and an absolute steal.

Looking for something to savour all to yourself? Our panel had nothing but high praise for Balblair’s 18 Year Old, which builds on the honeyed sweetness of the 12 Year Old for a deeper burnt caramel flavour, before bringing Seville citrus peel, cloves and cinnamon to the palate. Our advice? Swerve the ice and water entirely; this is the ultimate post-dinner dram as it is.

Matured in a combination of traditional bourbon oak, as well as sherry casks, our experts thought this had a whiff of digestive biscuit to it. Moving beyond that, the sweet, spicy fruit starts to appear, and a slight bitterness that means it would work well in a cocktail shaker.

Ardbeg’s whiskies are among the most sought after in the world and its special releases usually sell out quickly, so while you’re waiting to pounce on the next limited edition expression we suggest you enjoy Corryvreckan from the core range instead.

It has an enticing woodsmoke aroma with some sherry sweetness and a spray of sea. On sipping, the peat flavour is prominent, but never overbearing, as it threads its way through citrus peel and tobacco, picking up subtle notes of toffee and nutmeg on the finish.

To ensure this whisky maintains its original flavour and character, Port Askaig forgoes the chill-filtering (which eliminates haze) and doesn't add any colouring either.

The result? Buckets of earthy smoke, pepped up by lemon and lime zest, alongside an exciting, long medicinal finish.

The Macallan, one of the whisky brands most sought out by collectors, ages this indulgent 12-year-old in a mix of American oak and ex-sherry casks.

The whisky is butterscotch sweet, with wintery spices punctuating a citrus freshness. Our panel found it incredibly smooth — making it a total winner for fireside sipping.

Another single malt that's benefited from time in sherry casks, but this time resulting in a Scotch with an animalistic character — think sweaty, leather notes underscored with a dark smokey core.

It cuts to the chase on the palate too, bringing a spicy attack, balanced with a saline complexity. Don't be mistaken though, this is one super-smooth spirit.

Look, there's no shame in admitting you like your dram silky smooth. If this is you, Tamdhu has you covered. The fruity flavour profile — featuring orange zest and stone fruit — will appeal to all, and the sweet spice seals the deal. It's easy on the alcohol burn, and quite frankly we can't imagine anyone not being taken in by it.

For more youthful, non-age statement supping, turn your tastebuds to Islay and the Kilchoman distillery, a relative whisky whippersnapper, having been founded in 2005.

The spirit that makes Sanaig has spent time in both Oloroso sherry and bourbon casks, and this double-barrelled approach has delivered sweet peach and citrus flavours alongside some leathery dried fruits, with a light, peaty smoke that turns to ash at the finish. Give this one a chance and you won’t be disappointed.