Explore, Discover, and Appreciate Scotland's Liquid Gold
Single malt Scotch whisky must be produced at one distillery in Scotland using malted barley, distilled in pot stills, and aged in oak casks for at least three years. The diverse regions of Scotland each produce whiskies with distinct characteristics:
Our ratings consider balance, complexity, value, and how well each whisky represents its style. Remember that taste is subjective - our "overpowering" might be your "perfectly bold"!
Too Gasoline-y! That kind of smoky.
Too Sweet! Doublewood maturation creates a dessert-like whisky.
Vanilla! What a tasty and sweet whisky that is truly hard to hate.
Sweet! This is a default for me. Agreeable to the point of being basic, but a special sweetness that makes it a fun classic.
Too Citrusy! Bright and zesty with lemon peel notes from the port cask finish.
Balanced! Sweetness can be overpowering but otherwise undeniably good.
Balanced but overpriced! Basic peat smoke with sherry sweetness.
Iodine! This scotch is so delicious. That "medicinal", "hospital", "bandage" taste is really a fresh pepperment sweet & spicy.
Too Woody! Not exactly tasty but a classic.
Spicy! A maritime malt with peppery warmth and a distinctive coastal character.
To fully appreciate single malt Scotch, follow these tasting steps:
Add a few drops of water to open up the flavors, especially for higher ABV whiskies. Our tasting notes highlight dominant characteristics, but each dram reveals more with careful attention.