The World’s Best Scotch Whisky—According To The 2024 Barleycorn Awards

The John Barleycorn Awards has been around for less than a decade, but in that short period of time it has evolved into one of the more coveted competitions in the spirits industry. It’s prestigious panel of 36 judges includes some of the biggest names in booze writing. Twice a year they pour through hundreds of liquors across all major categories to come away with the liquids that stand tall on shelves above the rest.

In the realm of scotch, this top distinction was most recently awarded to the Aberlour 18 Double Sherry Cask Finish. We’re going to uncork a bottle of this ruby-hued juice and so why it ought to be so celebrated. But first a bit about the historic distillery that birthed it…

Aberlour first began crafting whisky all the way back in 1879 in its eponymous village alongside the River Spey. It quickly gained notoriety for a fruity, medium-bodied malt that accumulates toffee and treacle notes as it builds age statement in the barrel. Famously, many of those barrels happen to be sherry butts. This particular trait has helped it earn cultish adoration with the modern popularity of its 100% sherry-matured A’Bunadh expression.

But throughout the middle parts of the 20th century, long before it was renowned in single malt form, the liquid pumping off the copper pots here was primarily used to impart heft and sophisticated sweetness upon Dewar’s blends. And despite its success in that mission, it remained a humble operation; it wasn’t until 1974, almost 100 years into production that the site received its second pair of stills. Today, they account for roughly 4 million liters of single malt per annum. The stillhouse at Glenlivet, by comparison, will produce 21 million liters over that same time period.

That’s a small taste of the history. Let’s wash it down with a pour of the 18 Year Old expression that the Barleycorn judges just named the best on shelves.

The first thing you’ll notice about this superb scotch is how generously aromatic it is when sitting in the snifter. It exudes rich notes of orange marmalade, sticky toffee pudding, and grilled plum. Dark fruit follows into the first few sips, with dates and blackcurrant leading the charge.Everything up to this point is par for the course, considering that the double sherry casks referred to on its label are PX and Oloroso. These specific seasoning agents are beloved for precisely the sort of tasting elements noted above.

But as it traces its way down the back end of the palate, the tasting experience shifts to reveal a medley of spice. A tickle of anise, nutmeg and dark chocolate-coated ginger are persistently present throughout a slowly fading finish. Repeat the process several times and they’ll eventually by accompanied by a slightly sweet refrain in the form of charred custard.

Ultimately you’re left with a complex dram, which–if you’re wise–you’ll spend at least several moments contemplating long after its emptied from the glass. Even more prudent is taking an entire bottle home from your local liquor store; an exchange that ought to set you back somewhere in the ballpark of $229. It’s not cheap. For fans of sherried scotch, however, it’s a no-brainer.