Expert Bartenders Recommend Their Most Coveted Rare Whiskeys

King of Kentucky 2025

Brown-Forman revived the defunct King of Kentucky brand in 2018, and it often produces less than 3,000 bottles per year. 

“What makes this one special is that it’s a true single-barrel bourbon, meaning every bottle comes from just one barrel, so no two releases are exactly the same,” says Jonathan Adler, beverage director at Shinji’s in New York City. “That limited availability, combined with its quality and the fact that it’s usually aged 14 to 18 years, makes it super tough to get.” 

But it is possible. The 2025 release is 17 years old and 133.1 proof (65.5% alcohol by volume). It’s available in a handful of states and will go quickly. Unless you’re in the right place at the right time, says Alder, you’ll probably have to pay big bucks to score a bottle on the secondary market.

Octomore 16 Series

Each year, Islay’s Bruichladdich Distillery releases a new series from Octomore, the most heavily peated Scotch whiskies on the market. 

“While you would think that it would just blast your palate with smoke and nothing but, it is fascinating how much flavor and nuance are in their releases,” says Scott. 

Every edition has variations noted with designations like 16.1, 16.2, and 16.3 that represent different barrel aging and finishing techniques. The .3 version always utilizes barley from Islay. “I try to grab a taste or a bottle of every release of Octomore and see what wizardry they’ve done at Bruichladdich for the year,” says Scott.

Yamazaki 12 Year

Scott concedes that this might seem like a pedestrian pick, but anyone who has a desire to understand the fuss about Japanese whisky needs to try Yamazaki 12. 

“It is the bottling, I think, that defines most wholly the concepts and overarching style of Japanese single malts,” he says. 

And while you could buy the excellent Yamazaki 18, Scott finds the 12-year-old has a more elegant balance than its richer, more decadent older sibling. “Yamazaki 12 Year is emblematic of what Japanese single malts are and can be, and the consistency of quality they have maintained over all these years,” he says.

Springbank 18

“Springbank is one of the last truly independent distilleries in Scotland, and they do everything on-site, from malting their own barley to bottling,” says Adler. “That hands-on process limits how much they can produce, and demand has skyrocketed in the last few years. The 18-year is especially hard to get because it’s released in small batches, maybe once or twice a year, and disappears quickly.” He describes it as complex and a little funky, with a mix of coastal influences, sherry, and just a touch of smoke.

William Larue Weller

John “Fitzy” Fitzpatrick, the spiritual advisor of Warren Delray, says that of all the whiskeys he’s had — and he’s had a lot — one stands above the rest; the 2020 edition of William LaRue Weller Wheated Bourbon from the Buffalo Trace Antique Collection.

“From my very first sip, I knew I was experiencing something simply remarkable,” he says. “The warming nose, the incredibly viscous, deep, delicious, complex, and rich mouthfeel, and the seemingly forever finish are something I will never forget.”

The whiskey has notes of caramel, dark fruit, nougat, sweet oak, cinnamon, and mixed nuts. Fitzpatrick remembers that he had to put the glass down for a moment and savor the experience. “It was the perfect exhibit of a higher ABV — 134.5 proof for the 2020 release — not burning your face off, but actually elevating and amplifying all the flavors and their nuances to the next level. I’ve never tasted a cask-strength that demonstrated that ability better, before or since.”

Springbank 21 Year

McLain Hedges, co-owner of Yacht Club and Rougarou in Denver, is also a Springbank fan. He says that Springbank 21 is truly a special dram with distinct terroir. If he gets a chance to spend more than he ever thought he would on whisky, he’s buying this bottle. 

“The unique traditions and location of Campbeltown in relation to the sea allow for the depth, complexity, and dankness to shine through, especially when the whisky has spent over 20 years breathing the season’s air. It’s the perfect mix of fruit, smoke, spice, and magic that no one else can seem to capture quite so well.”

Colonel E.H. Taylor, Jr. Single Barrel

Whiskey fans snap up Colonel E.H. Taylor’s flagship bourbon and rye, as well as its limited expressions. The favorite of the bunch might be the bottled-in-bond single barrel, which Fitzpatrick calls “consistently exceptional” and the quintessential example of Kentucky straight bourbon.

“I’ve never picked up many wild or unusual notes with this whiskey, but the classic vanilla, caramel, butterscotch, toffee, and cinnamon notes that pervade and define the category all hit the mark with precision and perfection,” says Fitzpatrick.

Compass Box Whisky de Table 2018

This “table whisky” was created to be served chilled alongside food, much like wine with dinner. “The blend highlights Clynelish, Linkwood, and Benrinnes, lifted by about 5% Caol Ila for a subtle, smoky accent,” says Aude Fraisse, bartender at Bar Crenn in San Francisco.

Whisky de Table 2018 is bottled at 40% ABV, with natural color and no chill-filtration. Fraisse says that it showcases bending artistry at its finest. “Blended whiskies are sometimes overlooked, but here Compass Box demonstrates the mastery of bringing disparate elements into harmony,” she says. “The palate opens with a buttery texture that evolves into fresh orchard fruit, equally enjoyable sipped neat or lengthened into a crisp, refreshing highball.” 

Though a limited-edition release, Fraisse says that bottles can still be found through select specialist retailers.

Hellyers Road Pinot Noir Finish

“Hellyers Road is a perfectly mastered, wine-finished whisky, and a standout example of New World whisky coming into its own,” says Fraisse. “Tasmania has gained real momentum in recent years, and this bottling shows why.” 

The whisky matures in ex-bourbon barrels and then moves for several months into French oak casks that once held Tasmania’s Tamar Ridge Pinot Noir. “The result is a spirit that layers red-berry fruit over gentle pepper and spice, with a velvety texture and a balanced, oily mouthfeel,” she says. “It is both playful and deeply tied to its terroir, underscoring how resourceful Australian producers have been in pushing whisky’s boundaries.”

Michter’s 20 Bourbon

Will Patton, managing partner at Press Club in Washington, D.C., recently tried Michter’s 20 and liked what he found. “I normally steer away from American whiskey that spends that much time in the barrel, since the tannins often overpower the spirit’s nuances. However, with the Michter’s 20 Year, there’s an intentionality in barrel selection that prioritizes flavor over just age. The result is a deeply layered flavor profile, with molasses notes balanced with dried fruit.”