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Scotch houses are turning out showstoppers in aged single malts, as well as premium blends.

While most American drinking establishments are swimming in flavored vodkas these days, patrons prefer dipping into the water of life at Seven Grand, a smoldering new whiskey bar in downtown Los Angeles. Whether blended, vatted or bottled as single malts, Scotch whiskey is as hot as a peat fire in Balmoral, with new bottlings—older, rarer and more precious—crowding the market every month.


Single malts continue to garner the most critical attention. As in good wine, the flavors from each region are unmistakably distinct: smoky, peaty Islays; marine-scented Island malts; clean, fruity Highland malts; and subtle, elegant malts from the Lowland and Speyside regions. These spirits are increasingly rare, as demand has pinched supply for some brands, many of which are cask-aged for a decade or more (imagine being the poor soul who has to forecast demand for 2020).



Not to worry, though: Single malts make up only 10 percent of the market. The rest is blended, and those blends are getting more refined. Johnnie Walker’s Black Label, once the ultimate sign of sophistication, has been surpassed by the maker’s Green, Gold and Blue Labels. And if you want to get beyond the usual suspects, choose your personal style from among the whiskeys offered by CompassBox: the earthy Asyla, the burly Peat Monster or simply Hedonism (’nuff said).

Here’s our list of favorites:

COMPASS BOX ASYLA: From a new distillery that’s bucking the single-malt trend with sophisticated blends, this whiskey is clean and luminous, with a malty tang, a hint of orange peel, plenty of intensity on the palate and an earthy, complex finish. (about $40)

GLENMORANGIE 10-YEAR, HIGHLAND, PORTWOOD FINISH: This distillery makes several Highland single malts, each finished in different oak casks. This 10-year-old is aged in old Port barrels and has aromas of caramel and vanillin; its flavors include sweet cherries and vanillin, creamy and fresh. (about $60)

CRAGGANMORE 1992, SPEYSIDE: This clean Speyside malt may be the fruitiest in its group, with a hint of peat giving way to the unmistakable scent of pears. On the palate, it’s precise, fresh and redolent of ripe tree fruit, with a light finish. (about $50)

CAOL ILA 12-YEAR, ISLAY: This fruity Islay balances a peaty, smoky aroma with hints of caramel and pear. Dark and medicinal on the palate, it sweetens up nicely on the finish. This clean, elegant whiskey will please those who like a smoky style, but not too much. (about $55)

ARDBEG 10-YEAR, ISLAY: This intense malt has a peaty nose with aromas of tobacco and wood smoke, and a pear-like fruit aroma lurking in the background. It tastes like liquid smoke mollified with a hint of fruit, but this scotch is all about knock-you-back-on-your-heels power. (about $52)

TALISKER 18-YEAR, ISLE OF SKYE: This single malt is majestic and complex, with aromatics of seaweed and smoke overlaying scents of orange and caramel. Powerful and layered on the palate, it has great intensity and a long finish. (about $70)
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PATRICK COMISKEY is a freelance writer in Los Angeles.