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! Intense phenolic smoke that some find overwhelming. Not for the faint-hearted.
Too Sweet! Doublewood maturation creates a dessert-like whisky with honey and vanilla notes.
Vanilla! A classic Speyside with approachable honey and pear flavors. Great for beginners.
Sweet! Smooth and mellow with tropical fruit notes and a gentle finish.
Too Citrusy! Bright and zesty with lemon peel notes from the port cask finish.
Balanced! Perfect harmony of honey sweetness and gentle Orkney peat.
Balanced but overpriced! Deep, rich peat smoke with sherry sweetness, but the price keeps climbing.
Iodine! The quintessential Islay malt with intense medicinal peat smoke and seaweed notes.
Too Woody! The sherry cask influence dominates with dried fruit and spice, but oak overwhelms.
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.