The Best New Scotch Whiskies for Summer 2024

Whiskey highball photo credit OurWhisky Foundation

You may not think of summer as the best time for Scotch, but you’d be wrong. A highball or Scotch on the rocks can be as refreshing as any gin and tonic. A dram in the late evening on the back porch, deck, or fire escape is the perfect way to embrace the cooler evenings of late summer and early fall.

Or perhaps you’re seeking something interesting for fireside drinking this fall. With that in mind, check out these new expressions and releases arriving just in the nick of time.

Seeking more Scotch inspiration? Check out our list of the best new Scotch whiskies for Spring.

Laphroaig Elements 2.0 Single Malt

59.6% | $165

The second in a new series of experimental Laphroaig expressions, where the whisky makers get to play around with different elements (get it?) of the process. L 1.0, launched last year, tweaked the iconic brand’s mashing and fermentation steps. 2.0, which dropped in July, experienced an extra-long fermentation: 115 hours, compared with the usual 55-hour process. The result is still Laphroaig, but slightly lighter, with an emphasis on fruit notes on both the nose and palate. It’s quite delicious, and I sucked my sample down pretty fast. The Islay-based brand, generally known for single malts evoking big smoky, peaty, iodine-and-seaweed aromatics and flavors, also released its Càirdeas Cask Favorites (52.4% ABV, $110) honoring 30 years of its annual Friends of Laphroaig special releases. The 10-year expression pays homage to two stand-out favorites: 2019’s Triple Wood and 2021’s PX Cask.

Tasting Notes: Despite the high proof (or perhaps because of it), both aromatics and palate are driven by fruit and peat notes, and not a blast of alcohol. Aromatically, it’s a bit “hollow” (or “subtle” as the press release frames it) compared to traditional 10-year Laphroaig. I get soft wet clay, applesauce, candied orange and very light smoke-and-iodine. In the mouth, it’s bright and tight up front but with a hint of the sweetness and full-bodied weight to come. There’s plenty of spice from the alcohol up front, but it’s not a bomb. Mid-palate the weight and fruit come into play with a saline background, which amplifies on the finish. Again, despite the proof, there’s a softness and velvetiness to it. With water that opens up and mitigates the alcohol heat. The finish is long and full of flavor, with tropical fruits, cream soda, banana pudding and the classic Laphroaig bonfire and saline notes coming through at the end. An intriguing departure for the longtime fan, and a welcome entry (along with Quarter Cask and Lore) for newcomers. A delicious, relatively light sipper for summer and fall.

Torabhaig Cnoc Na Mòine Legacy Single Malt

46% ABV | $65

Across Scotland, new distilleries are popping up, offering intriguing interpretations on the legacy of Scotch whisky. Located on the Isle of Skye, Torabhaig (which launched in 2017) lays claim to being the island’s first new distillery in 190 years, and one of only two producing single malts. Whisky maker Neil Macleod Mathieson and his team introduced the Legacy series to track the aging of its whiskies towards the 10-year mark. This is the third installment and the first for the brand incorporating whisky aged in sherry casks. Cnoc Na Mòine means “hill of peat” in Gaelic, a tip of the hat to the rugged landscape in which the distillery is nestled. It’s a young whisky at a good price, featuring tons of character.

Tasting Notes: On the nose, the dominant note is a yeast bread and an almost candy menthol. There is a hint of tropical fruit, light smoke, and caramel, with floral notes evolving as it sits in the glass. Overall, it’s not your parents’ big, challenging Hebredian Scotch. On the tongue it enters with a bit of spice and sweetness, with a bit of flint. Mid-palate it is light to medium bodied, and there is a caramel and menthol element to the finish, with a lingering bit of papaya and menthol. The fruit flavors ride on the tongue for a good long time after you’ve sipped. For the price, it’s a tasty dram, and we’re excited to see how this distillery develops.

The Glenrothes 18-Year Single Malt

43% ABV | $200

Same old juice, but the brand has unveiled a new bottle and whole new look. The packaging emphasizes elegance and design elements celebrating the distillery’s distinctive setting. The royal purple cylinder is embossed with silver contours, paying tribute to the waters that run from the natural springs onsite, lacing the distillery grounds. Twist the canister open to reveal an updated, but still familiar bottle with a lengthened neck and transparent label allowing the deep gold-amber fluid to shine. The Glenrothes 25 ($750), launched late last year by master whisky maker Laura Rampling, boasts a similar updated bottle and stylish cylinder package in gold.

Tasting Notes: The single malt contains a significant amount of component whiskies aged in ex-sherry casks (along with American ex-bourbon), and that comes through on the nose and palate, adding a deep richness to the overall experience. You’ll get ripe baked pear, ginger, baking spices and vanilla. A floral hint and long, peppery finish reflect the influence of the American oak. Though the packaging may broadcast “elegant,” the proof is in the deep aromatics and complex flavor profile.

Highland Park Cask Strength Release No 5 Single Malt

64.7% ABV | $100

Highland Park likes its whiskies bold and full of flavor, reflecting the tempestuous conditions surrounding the Orkney distillery. The Cask Strength series capitalizes on this character in full force. Gordon Motion, the brand’s master whisky maker, wanted to bring in new flavor characteristics for this fifth installment of the series. He achieved this with a significant quantity of rarely filled Pedro Ximénez sherry casks (along with component whiskies aged in other first-fill European sherry casks, ex-bourbon barrels, and a bit of American oak ex-sherry casks). The combination creates a highly aromatic whisky with a complex flavor and an emphasis on cooked fruits and winter baking spices, particularly clove. This release follows on the heels of both the No 4 Cask Strength (which emphasized coconut and citrus), and Highland Park 54-Year, an incredible extra-aged expression that retails for about $50,000.

Tasting Notes: The Sherry cask influence is strong in this one. On the nose, you’re hit with cloves, an herbaceous note, citrus, dried fruit, and a hint of charred wood. On the palate it opens big, but it’s not pure alcohol up front. The complex flavors develop over the course of the tasting (and open up nicely with a couple drops of water). There’s a menthol/licorice quality on the mid-palate, overlain by cooked plums and raisins, a hint of coconut and dill, and a heavy wood smoke that lingers at the back of the throat well past swallowing. HP fans will not be disappointed.

Ardbeg Anthology: The Unicorn’s Tale Single Malt

46% ABV | $160

Dr. Bill Lumsden’s adventures down the rabbit hole of “rare and strange” single malts continues with this second release in Ardbeg’s Anthology series. Already considered one of Islay’s most peat-heavy whisky labels, Anthology allows Lumsden and his team to expand on the inventive forays he’s made a career of by blending signature Ardbeg expressions with experimental stock. The Unicorn’s Tale—released in August—is the brand’s first exploration in marrying whiskies aged in Madeira wine casks and ex-bourbon barrels. Component whiskies are aged at least 14 years, the combination of casks creates a sort of sweet-and-smoky experience, great for sipping with a cigar or with BBQ in the back yard. Need more convincing that Dr. Lumsden and his team craft great Scotch? Ardbeg cleaned up at this year’s New York International Spirits Competition, earning Double Gold for its Uigeadail and 10-year expressions, and Gold for Wee Beastie.

Tasting Notes: On the nose, you’ll embark on a journey across several styles of Islay whisky. Opening with baking spices, banana, and pound cake, the aromatics evolve on a second and third nosing to expose papaya, just a hint of smoky barn wood, and a grassy-caramel bottom note. On the tip of the tongue you’ll encounter bright fruit notes and citrus. Mid-palate, a velvety, full-bodied weight that brings out those baked bread and cake notes. And a good long finish with traditional, but not overpowering, Islay menthol/medicinal/peat and smoke notes. The final lingering flavors evoke cigars and the sea. I could sip on this expression all night.

Glenglassaugh Serpentine Coastal Cask Collection 48-Year

You read that right: almost $8K to snag a bottle of this whisky, laid down the year Skylab launched (1973). That’s the cheap one: a 51-year-old bottle distilled in 1972 will run you $11,000 if you can find it. Normally this collection would be allocated to our annual High-End Whisky roundup. But the point is more distilleries are finding more ways to bottle extra-aged stock, which isn’t always easy.

The Speyside distillery dates to 1875, went dormant in 1986, and re-opened in 2008. Master blender Rachel Barrie (who’s incredible at her job) played around with all that old stock, stuck them in interesting finishing casks for a bit longer, and offered up three extra-aged expressions: 48-, 49-, and 51-year. In the U.S., 90 bottles of each expression are available for those with the cheddar. The 48-year spent extra time in Aleatico (Tuscan) red wine barriques, adding additional black and red fruit notes to the traditional oak and floral elements found in Speyside single malts.

Tasting Notes: To be honest, we haven’t gotten to try this one. But the brand’s notes seem spot on for a wine-barrel finished oldie: Aromas of cream and toffee are highlighted with hints of blueberry, citrus and stone fruit. You’ll taste blackberry, red berry fruits, tropical notes and a hint of salt air on top of all that oak and warm barn wood.

Bunnahabhain Fèis Ìle 2024 14-Year Ruby Port Cask Single Malt

58.7% ABV | $214

Bunnahabhain, which got its start in 1881, bills itself as the “most northerly of the Islay distilleries.” It’s also pretty remote, and that wildness is reflected in their big, sea-tinged whiskies. Unlike most other Islay whiskies, Bunnahabhain is unpeated, so it doesn’t have that heavy smoke you’ll find in Laphroaig or Lagavulin.

This release, bottled for the annual Islay Whiskey Festival, spent most of its life in American oak ex-bourbon barrels, before being transferred into ruby port hogsheads for finishing. Thus, you find a layer of those bright red fruit and dark chocolate aromatics and flavors from the fortified wine casks on top of the whisky’s more familiar toffee, nut, and oak notes. The brand also released a 23-year Triple Sherry Wood Finish expression for this year’s festival (53.3% ABV, $714).

Tasting Notes: This one is all kinds of fun. It’s got the sea, wind, and bite of an Islay whisky, without the medicinal smoke. And the ruby port cask influence is right up front, so if you’re already a Bunnahabhain fan, this expression will bring something new to the table. On the nose, initially you’ll get the oak and toasted nuttiness, and a sharp dark chocolate, along with some more subtle red fruit notes. But as it opens up, that fruit begins to dominate. You’ll uncover raspberries, red cherries, maybe cranberry. Likewise, the first sip, at full proof, is a big spicy introduction, with baking spices and tannic oak up front on the lips and tip of the tongue. It’s full-bodied and weighs nicely on the tongue and mid-palate, where you’ll start to get sweet bready notes and all that red fruit and dark chocolate. The long finish is oak, chocolate, and nutmeg. A perfect fireside sipper, perhaps paired with nutty cheeses and ripe fruits, or a good cigar.

Oran Blended Scotch Whisky Blend No. 1 and Blend No. 2

50% ABV | $189

A lot of blended Scotch these days attempts to attract a younger audience with accessible, cocktail-friendly blends and clever branding (think Monkey Shoulder or Sheep Dip). Oran, from independent bottlers The Perfect Fifth, takes a different tack. Decidedly old school, these two blends were actually released late last year, but are receiving awards this summer. Each 50/50/50 blend (half malted barley, half grain spirit, 50% ABV) was overseen by “Whiskey Bible” author Jim Murray, intent on evoking blended whisky styles from a century ago. Oran crafted just 465 bottles of each expression, currently available in New York, New Jersey, California, and online at The Perfect Fifth.

Tasting Notes: If you’re a fan of Dewar’s or other classic blended whiskies, you’ll have a head start on appreciating the sweet-and-smoky nature of the blends. Blend No 1 incorporates nine distinct single malt and single grain whiskies. The youngest components are aged 12 years, but the oldest include a 34-year single grain and Glen Grant 24-year single malt. The result is a fruit-forward whisky with notes of citrus, bread, and a hint of peat smoke. On the tongue it’s bright and fruity and just slightly sweet along the front palate. Oak, cloves, and nutmeg, along with a malt note in the midpalate, dominate. Smoke-and-oak linger long after you swallow, along with a chocolate top note.

Aberfeldy 21 Year Malbec Cask Finish

46% ABV | $280

Though the Aberfeldy distillery has thrived since 1896 in the Central Highlands (as part of John Dewar and Sons), the Aberfeldy-branded 12-year single malt launched in 1999. So the brand itself was only two years old when someone thought to set this batch aside for a long time. This finished whisky represents a collaboration between Aberfeldy’s malt master Stephanie Macleod and winemaker Daniel Pi from Argentina’s Finca Ambrosia. The estate-based winery employs organic practices and follows natural lunar cycles to guide harvest. On November 14, 2001, the whisky was laid down in a mix of ex-sherry and ex-bourbon casks, maturing for more than two decades. It then rested for an additional eight months in red wine barrels that previously aged Finca Ambrosia’s Viña Unica for 15 months.

Tasting Notes: The red wine influence lends a fruit sweetness to the honey and heather notes that are signatures for Aberfeldy. On the nose traditional barrel aging dominates, with honey, caramel, and vanilla dominating. A floral heather note and a hint of dark cherry emerge as the whisky opens up. You’ll notice the red wine influence on the palate right up front, with dark cherry, a sweetened toasted cereal, honey and ripe strawberries all competing for your attention. The creamy medium-bodied honey, vanilla, and cereal elements rest lovingly on the palate. The elegant medium-length finish is reminiscent of vanilla cream filling, toasted oak, and a hint of baking spice.