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The Ten Best Scotch Whiskies

Chosen by Charles Maclean, whisky expert

Thursday, 22 January 2009


Johnnie Walker Black Label
Perfectly rounded, deep and full, this is the blended Scotch most admired by blenders. If I had to take only one whisky to a desert island, it would probably be this one.
40 per cent ABV
Price: £20.45

Take a load off with one of these wonderful scotch whiskies.

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The ten best scotch whiskies
[info]goosegreece wrote:
Thursday, 22 January 2009 at 07:45 am (UTC)
An interesting choice if money is not a consideration. Back in the real world my favourite is Vat 69 which I buy here in Greece for under ten euro. Recomended.
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Re: The ten best scotch whiskies
[info]captaindavid123 wrote:
Thursday, 22 January 2009 at 07:47 pm (UTC)
Vat 69 is a fine, light Scotch at an excellent price point. I enjoy Cutty, Dewars, and Scoresby (available here in the US at a VERY reasonable price) for the same reasons.
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Johnny Walker's best
[info]krazeelar wrote:
Thursday, 22 January 2009 at 08:31 pm (UTC)
I cannot imagine any better blend than Johnny Walker Blue Label.
It is certainly pricey, but noticeably better than the Black.
Also, the Aberlour comes in 59.9% ABV, and is sweet like a Bourbon but mildly peated like a Scotch! Best of both worlds!
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not one of those belongs in the top 10
[info]theoutlawchef wrote:
Thursday, 22 January 2009 at 09:57 pm (UTC)
what about Johnny Green Label? at only 10 american dollars more than black, it's a steal... and the gold label 18 yr is about 60 american..... hows that for an 18 year? And singleton's 12 year deserves a spot...... and for the rich blooded, the Balvenie Portwood 21 year at 150 is a bargain...... these guys don't know squat about scotch...... can't believe they even put lowland scotch in the top 10...... yeesh.!
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Food and whisky
[info]scotchbruce wrote:
Friday, 23 January 2009 at 09:31 am (UTC)
I see references to what food goes best - this is nonsense! Whisky is not meant to be drunk whilst eating at all - it's such an incompatible combination. Whisky makes any food disgusting and vice versa - it's a drink to be drunk on it's own...period!
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Re: Food and whisky
[info]chouan wrote:
Sunday, 25 January 2009 at 03:03 pm (UTC)
Picking up on the heartfelt riposte of scotchbruce, it would be interesting to have a list of the ten foods/meals that benefit most from a whisky accompaniment. As for the correspondent's dismissal of the possibility of this "marriage", chacun son gout! The consumption of smokies, haggis, oatcakes, venison stew and the obvious trad' dish of strips of beef in whisky sauce without a glass of the amber gift of the gods is unthinkable, chacun............! Five of my top ten.
As your other respondents have shown, the subject has considerable width, palate, location, etc., but your selection is an excellent discussion "starter" and will provoke consumption at a time when the producers need a helping hand to fund that which will be consumed in a decade +
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Independent Whisky
[info]maltmannie wrote:
Wednesday, 28 January 2009 at 02:06 am (UTC)
Sorry Independent - this list is a sham.

I can only assume that "Charles Maclean" is not THE Charles Maclean. Johnny Walker Black label, apart from being popular (and as such giving you the best clickrate for your affiliate links) is not in the top 10 list of any whisky lover I know.

Tips for future such lists:
1. Split "10 best Scotch Whiskies" into "10 Best Scotch Whisky Blends", "10 Cheapest Scotch Whiskies", "10 Best Single Malt Scotch Whiskies".

Poor show and not at all "independent".
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[info]andymmmmm wrote:
Wednesday, 28 January 2009 at 06:42 pm (UTC)
TOTAL HOGWASH! This article is no more than an advert for whisky that advertises in the paper.

Independant -I don't think so.
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[info]wechtie wrote:
Wednesday, 28 January 2009 at 09:55 pm (UTC)
Rule of thumb - if you call it scotch you don't know whisky.
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The Ten Best Scotch Whiskies
[info]00tbuy wrote:
Friday, 20 March 2009 at 09:39 am (UTC)
as my old father,who was from the west highlands, would say 'they are all much the same after about four or five'.
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[info]alphonsus123 wrote:
Wednesday, 25 March 2009 at 02:27 pm (UTC)


Quality comes at a price!
Alphonsus123
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Addressing a number of previous comments
[info]thatjonallen wrote:
Tuesday, 31 March 2009 at 04:17 pm (UTC)
I suspect it is Charlie - even though MacLean has been spelt wrongly. (There are also a lot of uncharacteristic typographical errors.) Charlie is both a friend and an occasional colleague. For any so-called Independent Mind to question his expertise is ridiculous. Any fault lies with the simplistic requirements of today's journalism. His choice was probably limited to whiskies generally available thoughout the UK and no doubt he had to feature blends. Most of the brands featured do not have large press advertising budgets. Also Charlie selects malts for numerous bottlers and he mentioned none of those. When chairing panels at tastings and other gatherings on which Charlie has sat, we have always been asked to name our favourites. He - along with every other panel member - has selected Johnnie Walker Black as their favourite blend. Or at least one of them. When it comes to malts it's a far more complicated matter. It's a question of mood, occasion, location... and availability. It's pointless - and not a little cruel - if I wax lyrical about a particular Cragganmore from a cask in Warehouse No 2, a never released 28-year-old Glenkinchie or a 19 year old Springbank as yet unbottled. And Charlie has unmatched access to myriad gems never exposed to lesser mortals.

And as for the narrow-minded view that whisky and food do not match: balderdash.

I drink wine (or occasionally beer or cider) with meals. Drinking malts throughout a meal, I have tried. I can never I have tasted - with Dave Broom and others - foods carefully twinned with malts. In all but a few cases, malts beat red wine and port as a partner for cheese. Try a Lagavulin with Rocquefort or Lanark Blue. Talisker and an artisan cheddar works. And - more outlandishly - a good brie with Caol Ila.

Finally, Outlawchef, there are very few rules about drinking whisky and the watchwords are 'personal preference' and 'enjoyment'. But if you think that Talisker doesn't belong in such a list then it is you who knows less than nothing.

Slainte.
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Strange arguments
[info]johnnywarbux wrote:
Tuesday, 9 June 2009 at 03:08 am (UTC)
The Lagavulin is a fantastically profound, bold and stand alone scotch. I'm a big fan of it. Johnny Walker Blue Label is a masterpiece of a blend but for the price of Lagavulin 16 yr, I'd rather drink that Islay "Prince" any day. As for food pairings, seems some people truly don't know what they're missing! I agree with the ritualistic after dinner delight of drinking scotch alone or pairing it with cigars and cigars alone. However, most scotches one way or another posess smoky, sea salty, woody, earthy, fruity, sweet and or spicy notes that go great when paired with certain cheeses/nuts, fall and winter fruits/vegitables, roasted or smoked meets, smoked salmons, certain green vegitables such as asparagus and even certain deserts like toffee, dark chocolate or coffee inspired treats. It's the narrow minded which limits us from really seeing our full potential. Opinions are just opinions, take them into consideration or dismiss them as swift as the next man, but I highly recommend to every one here, try things here and there before making your own opinion, you may surprise yourself!
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Re: ten best scotch whiskies
[info]ajitkh wrote:
Wednesday, 8 July 2009 at 03:35 am (UTC)
As with any selection (including cricket teams, I may add), this, too, is not above criticism. Where are Laphroaig, Caol Ila, Ardbeg, Glenmorangie, and the excellent cask strength Aberlour?
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the most distinctive is arguably the best
[info]laserdent wrote:
Saturday, 1 August 2009 at 08:49 am (UTC)
laphroaig has a special peaty odor , to my taste the 10 year old is too strong
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[info]dogsolitude_v2 wrote:
Friday, 16 October 2009 at 01:46 pm (UTC)
I didn't use to like Whisky until a friend introduced me to Edradour. I'm certainly no connossieur by a long shot, but thought I'd mention it anyway as something I've become rather fond of.
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The ten best scotch whiskies
[info]ksheach wrote:
Sunday, 18 October 2009 at 03:34 am (UTC)
Best scotch -food combination, I kid you not Laphroaig and a "crunchie" bar... Try it before you mock..
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[info]farmville wrote:
Sunday, 18 October 2009 at 08:16 am (UTC)
not a huge fan of scotch! I prefer a cold beer to a scotch anytime!
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Subtle flavours!
[info]vinceg wrote:
Tuesday, 20 October 2009 at 01:50 pm (UTC)
This is how my Windows Internet explorer bar summarised the page showing the Glenrothes:
The Glenrothes 1985
A big, rich Speyside, with notes of dried fruits and pee...

I'm really not sure based on that recommendation whether I would really swap my Blackbush for this whisky!
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Can't believe you missed it
[info]cavirac wrote:
Saturday, 31 October 2009 at 01:13 pm (UTC)
What about Glenfarclas, any age you choose, I have a bottle of 22yo in a 2000 cask, too nervouse to open it in case I am interrupted by a visitor!!
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The Ten Best Scotch Whiskies
[info]tgreenthumb wrote:
Friday, 13 November 2009 at 03:27 pm (UTC)
Pour me a glass, neat, of any of these fine Whiskies. No complaints.
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Bailie Nichol Jarvie
[info]simonc123 wrote:
Friday, 13 November 2009 at 03:41 pm (UTC)
Glad to see my favourite blend here - I just wish it was more widely sold.

As for whisky and food, it's best used as an ingredient eg in crannachan, neaps and tatties or a peppercorn sauce poured over steak.
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Whisky Man
[info]beardyman wrote:
Saturday, 14 November 2009 at 11:49 am (UTC)
Some lovely ones there but what of Laphroig? Superb. Mine's a pint.
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