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The best whiskey isn’t necessarily the most expensive bottle. Sometimes you’re paying for fancy advertising or for more time in oak barrels than you really need. Sometimes you’re paying more because distillers just don’t have that much of that specific whiskey to go around. The good news is that some of the most affordable whiskeys are excellent in cocktails—and other, pricier bottles can be saved for sipping on a special occasion. To smartly restock my liquor cabinet—and yours—I reached out to 19 of my favorite bartenders from around the country for guidance. Here are their recommendations for the best bang-for-your-buck in bourbon, rye, Irish whiskey, Japanese whisky, and scotch.
3 Rules to Follow When Buying Whiskey
In addition to recommending specific whiskey brands, our bartender crew offered some general advice for finding the best whiskey for you. Here are their rules to remember—the things to keep in mind when you’re choosing a whiskey—whether it’s for cocktails or for sipping.
“Get to know your budget brands before spending money on things that are more expensive,” advises Michael Neff of the Cottonmouth Club in Houston. “The industry puts in a ton of effort to separate you from your money, but there aren’t that many distilleries in the world, and many ‘grocery store’ brands are made by the same people who make pricier options. You’ll often find a cheaper whiskey that is identical to something fancier, but with maybe a couple years different in the aging.” Amy Fisher of Louisville, Kentucky, reminds us: “Most American whiskey doesn’t need to age as long as a brandy or scotch to be great”—the difference is that whiskeys undergoing maturation in cold Scottish climates may need more time than American whiskeys sitting in oak casks in a hot rickhouse in Kentucky do. Neff recommends setting your baseline by tasting a few of the affordable brands listed below first. Once you’ve learned more about what styles of whiskey you’re looking for, you’ll feel more ready to invest in a pricier bottle.
“You want to pay for whiskey, not water,” explains Portland, Oregon, bartender Justin Siemer. “You can dilute it yourself to your own taste.” This is especially true when it comes to cocktails—you’ll have more freedom to add citrus, vermouth, amaro, etc. if your whiskey isn’t going to be overpowered easily. The words “bonded” or “bottled-in-bond” on the label ensure that the spirit is bottled at 100 proof (or 50% ABV), but you’ve got a little wiggle room. “Don’t give me anything under 93 proof,” says Kentucky-based bartender Christopher Evans. Los Angeles bartender Gaby Mlynarczyk concurs: “Too much dilution pre-bottling means that flavor is lost.”
The mash bill is the mix of grains used to make the whiskey you’re drinking. “The grain components that are mashed together, fermented, and distilled to make whiskey can tell you a lot about the flavor profile” that you’re going to get in your glass, Siemer explains. “I like to think of how breads taste for comparison: Cornbread is sweet and corny, rye bread is dark and earthy, wheat bread is soft, sweeter than rye, and cereal-like.” South Carolina bartender Alex Anderson adds: “Rye is more spice, malted barley is more dry, and corn means more caramel notes, typically.” You may find that you prefer a mix that’s heavier (or lighter) on one ingredient: “Corn is obviously cheaper, so in my opinion,” Mlynarczyk says, “there’s a good chance that the more corn is in there before distilling, the less interesting the whiskey will be.”
The Best Rye for Cocktails
The peppery bite of rye makes for some of the greatest whiskey cocktails, and the 19 bartenders we polled were pretty united on their favorite options. Here are two ryes that come highly recommended, plus a few more bottles that bartenders say are worth trying.
More bartenders recommended this bottle than any other—and for many drink pros, the bold, spicy rye has been a favorite for years. “It has more complexity than many pricier ryes,” notes Gaby Mlynarczyk, who describes the spirit as boasting hints of chocolate, spice, and dried fruit. Others say they taste cinnamon candy and orange peel. “And since it’s overproof,” she adds, “the heat of the spirit is not bullied out when mixed.” Try it in an old fashioned, a Manhattan, or a Sazerac. Daniel Paez of Low Bar in Oakland, California, notes that the “subtle sweetness” of Rittenhouse “plays especially well with any bitter amaro” too.
“At the Multnomah Whiskey Library, where I used to work, this was our go-to rye for virtually everything,” Justin Siemer says. (He introduced me to this whiskey there a few years ago—and it’s been whiskey I go through quickest ever since then.) At 100 proof, the James E. Pepper is punchy and bold: “It can handle more flavor and dilution” than many comparably-priced whiskeys can, Siemer says, calling out that it offers all “the earthy, leathery quality of my favorite kinds of rye, but with a nice touch of herbal mintiness too.” Fayetteville, Arkansas–based bartender Shaun Traxler says he’s been on a big James E. Pepper kick, too, thanks to its eucalyptus and black pepper-like flavors. The high proof, he emphasizes, helps it cut through the sweet side of a cocktail, “providing a lovely texture and mouthfeel.”
Of course, there are more options, too—George Dickel came up frequently as another go-to rye. “It’s well-chosen, well-blended, and robust enough to stand up in a cocktail,” says Neff. “A great all-around rye for sipping and mixing.” Several others voted for Wild Turkey 101: “If I want the spice to push through other bold flavors, such as in a boulevardier,” explains Amy Fisher, Wild Turkey 101 is the one—though she feels that a softer rye can sometimes work better in a Manhattan.
The Best Bourbon for Cocktails
Bourbon obsessives empty their wallets for rare bottles, but you can make delicious bourbon cocktails with much more affordable whiskeys. Here are five widely-available options to get you started.
“When considering bourbon for cocktails, I want something that has a nice round profile of sweet vanilla and tannic oak. It should feel both soft and robust, a challenging dichotomy to achieve,” says Jared Hirsch of Sidebar in Oakland and Nickel Dime Syrups. Four Roses Yellow Label fits the bill, says Hirsch—and many other bartenders agree. “I like it for shaken cocktails,” notes New York–based bartender and educator ms. franky marshall. “It integrates well with citrus juices and other fruit-based modifiers.” She says it’s a bourbon that’s great for beginners who are “initially hesitant about drinking brown spirits” too.
“I like a high proof whiskey for mixing,” says Siemer. “I want to pay for more whiskey and less water. You can always add water via dilution from shaking or stirring—or heavier use of citrus, syrups, cordials, or liqueurs.” This bottling also has a lot of rye in the mash bill, which Siemer says gives it “nice baking spices along with the corn, so it doesn't present as overly sweet, as some higher-corn-content bourbons can.” Pair it with Angostura bitters in a whiskey sour to bring out the spice notes—or make a honey-sweetened Gold Rush with this budget-friendly bourbon. “This is the whiskey behind some of the best cocktails in the US,” proclaims Chicago-based bartender Adam Sarkis.
“With notes of honey, soft vanilla aromas, and caramel popcorn, with some dry oak on the backend,” Brian Means of Kona's Street Market in San Francisco says Elijah Craig Small Batch Bourbon is his pick for an old fashioned or julep. “It's got great structure for any type of cocktail—stirred and boozy or light and refreshing,” adds Alex Anderson. “Elijah Craig is my after dinner bourbon,” says Potts. “It has all those wonderful dark chocolate, dried fruit, and vanilla flavors you want when it's time to relax.”
“The blend is a little bit older than a lot of bourbons that folks usually choose for cocktails, and the 101 proof adds great structure and enough heat to support other ingredients,” notes Los Angeles bartender Liam Odien. “That extra bit of ABV breathes a new life into bourbon cocktails, especially shaken drinks, where the whiskey can sometimes get lost,” adds Toronto-based bartender Billy Killin. “It is that true, no-nonsense Kentucky drinkin’ bourbon,” says Potts, who loves that “it's just a little spicy without heading to tannic territory. Try it in a Paper Plane, and consider a tasting session to compare the Wild Turkey 101 bourbon and rye side by side, to really learn the difference between the two spirits.
Michael Neff tells it like it is: “This is technically a budget brand, but pound-for-pound, it’s my first choice when setting up a well for making cocktails. It tastes like bourbon should taste. And for the price, you won’t find a more versatile bourbon. I’ve made many an Old Fashioned with Evan Williams and will proudly put those cocktails next to ones made with more expensive whiskeys.” Quite a few bartenders also recommended the white-labeled 100-proof version.
The Best Scotch for Cocktails
“Value-priced (and also palatable) scotch can be hard to come by,” notes Traxler. Many bartenders recommend blended scotch—which tends to be less expensive—for mixed drinks, sometimes adding a few drops of something more distinctive (and more peaty).
“I like Sheep Dip because it’s richer than many more well-known blended scotch brands, while still having a nice balance of peat, barley, and a touch of smoke,” says Neff. “It’s a nice all-around choice.”
“I'm a peat lover, but too much smoke can deter the unacquainted,” says Siemer. “I like Famous Grouse Smoky Black (formerly Black Grouse) for this reason. It's mildly peated, which gets further distributed when used with other ingredients in a cocktail. It has a nice malty foundation of heathered honey with some gentle mango and stone fruit notes, and a very light lemon touch. A hot toddy—also called a Whiskey Skin—is a perfect vehicle for this spirit. It might get you off the bourbon hot toddy train for life!”
“Pig’s Nose has more character than the classic blended whiskies of Scotland, and is also neutral enough to not overly dominate classics like the Rob Roy,” says Hirsch.
“I love this scotch because it's 50% ABV, but also because it's so versatile in cocktails,” says Means. “It's malty and citrusy for use in a Penicillin, but also has some toffee and dark chocolate for a more spirit driven drink like a Bobby Burns.”
“There just aren't enough scotchtails out there,” opines ms. franky marshall. “I love this scotch for the body it brings to stirred drinks.” A few bartenders recommended mixing the Artist’s Blend—which brings together single malts from the Highlands and Speyside with single grain whiskey from the Lowlands—with Compass Box’s smooth and flavorful Glasgow Blend, too.
“I'm a sucker for most things peated,” says Killin, “and a new permanent addition to my arsenal is the Ardbeg Wee Beastie 5-year-old scotch from Islay. Used scantily, it has a big effect in any cocktail you drop it in. Think: fruity, salty, bonfire, in the best way possible.”
Best Irish Whiskey for Cocktails
Before you shell out for a nice bottle of whiskey from Ireland, heed this warning from Justin Siemer: Most Irish whiskey cocktail recipes are “not a good showcase for the whiskey itself.” His one exception: The Tipperary. “Don't ruin the nuances of a nice Irish whiskey with ginger beer or coffee. Make a Tipperary and thank me later.” With that in mind, here are the bottles worth buying.
Most of the bartenders we spoke to said this their go-to budget-friendly option for mixing. “It has beautiful citrus notes and makes a lovely whiskey smash in the summer time,” says Anderson. Hirsch argues that it shines brightest in Irish Coffees—and says it’s what’s used in the famous rendition at San Francisco’s Buena Vista Cafe.
“Unlike many Irish whiskies,” says Paez, “Teeling has really rich warm tones, and baking spices from the rum barrels it’s finished in.” He recommends using it in a twist on a Manhattan—and adding a dash of chocolate bitters, too. Means describes the Teeling as creamy, with a vanilla note and great body.
“For those craving a more robust Irish whiskey at a higher proof, Powers John's Lane is a great choice,” says marshall. “Aged 12 years mostly in ex-bourbon barrels and oloroso sherry casks. This is one of the first Irish whiskeys I tried that made me stop and take notice.” For a more affordable option, a few bartenders pointed us toward Powers gold label—but the John’s Lane is standout whiskey.
More for sipping by the dram than for cocktails, Odien calls this flavorful, pot still whiskey “perfect in every single way.” Others call it complex, intricate, and bold.
Best Japanese Whisky
Getting into whisky from Japan can be an expensive endeavor: “I love the Japanese touch on single malt style whisky so much, that I just can’t bring myself to pick just one. I want to know what they all taste like,” says Hirsch. On the more affordable end, Suntory Toki is a common pick for highballs, but our bartender crew shared some favorite serious sippers below.
“Most things from Nikka are delightful,” says Odien, and several bartenders recommended different bottlings from the producer. Neff says this Japanese whiskey “works as a nice substitute in bourbon cocktails—what it lacks in bold wood character it makes up in subtlety.” It’s affordable for the category, agrees Sarkis, and is “lovely to sip or mix.”
“I always have a bottle of Yamazaki 12 in my home bar,” says Ben Potts. “It is one of those whiskies that changes every time I go back to it. Every smell is something different, every taste is layered and complex. I know there are deeper, bolder, whiskies out there, but Yamazaki 12 does it for me every time. It's perfect in my opinion.”
While the Yamazaki 12 gets more attention, Brian Means thinks that Hakushu’s 12-year, from the House of Suntory, deserves more love. “The Hakushu provides great crisp apple and pear flavors with some peat that make it great for sipping.”
The Best Budget Whiskey Overall
The lists of best ryes and best bourbons for cocktails above included several affordable favorites—Wild Turkey 101, Old Grand-Dad, and Elijah Craig were frequent answers to the “best budget whiskey” question. But here are a few more of the best whiskey options if you’re shopping on a budget.
“This whiskey has a pedigree that far outweighs its price” says Neff, who explains that it “delivers body and flavor that is closer to the loftier brands that are made by the same folks.” Seek it out!
This 100-proof bourbon “has a balanced flavor profile that's not too woody or fruity,” says Ben Potts, who nominated Old Forester in the affordable whiskey bracket. While franky marshall says she thinks it’s a little too oaky for sipping, she feels that it “works well in spirit-forward drinks.”
Another wallet-friendly oldie: “Old Overholt has this strong creamy character that always pops through in cocktails,” says Sarkis, who counts himself among the fans. Anderson says it’s her “dive-bar favorite—I have a lot of good and blurry memories with this whiskey.”
The Best Sipping Whiskey Under $100
Okay, say you’re looking for something a little fancier for sipping or you’re wondering about the best whiskey gift for a special occasion. These three bottles are worth saving up for.
San Francisco bartender (and Epi contributor) Christian Suzuki calls this special bottling of Irish whiskey aged in oloroso sherry casks “happiness in a glass. It's the only whiskey I get sad about when I'm out of it at home. Perfect for sherry lovers—it's my whiskey to drink after a long work week or on a cozy night in.”
“Charbay is known for excellent whiskey,” and they’re “not afraid to attach a pricetag that reflects the time and skill put in to make it,” explains Neff. This bottling aims to preserve the house character at a lower price point, but Neff assures us that this bottling “doesn’t sacrifice any of the flavor. This whiskey deserves the Charbay name, but I love it best because I can afford so much more of it.”
Ben Potts describes this single malt Scotch whisky as “so delicate, but structured,” with hints of honey, dried stone fruit, warm tobacco, and a “light herbal character” that reminds him of bay leaves. “At an average retail price of around $70, it punches way above its class.” Siemer concurs—though he loves the 12-year version even more. “They do all of their own malting and peating at this distillery in Cambeltown, which is rare these days—and means they get to control the process and use the best barley possible. Campbeltown is located on a peninsula,” Siemer continues, “which contributes a subtle salinity and maritime quality from the coastal aging.”
