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VinePair reports that 10 bartenders named the whiskey bottles they prefer for Old Fashioneds, Manhattans, Whiskey Sours and a cocktail of their choice. Their recommendations vary by drink and personal taste, with several bartenders favoring higher-proof bottles to retain whiskey character alongside other ingredients.
VinePair asked 10 bartenders to name the whiskey bottles they reach for when making an Old Fashioned, Manhattan, Whiskey Sour and a cocktail of their choice. The recommendations show how bartenders match a whiskey’s proof, spice and flavor to the other ingredients, rather than treating one bottle as the default for every drink.
In the responses included in the report, rye is a recurring pick for Manhattans. Brandon Judd, beverage manager at Camel Club in Lexington, Kentucky, recommends Rittenhouse Bottled-in-Bond Rye at 100 proof, saying its weight and spice can hold up against sweet vermouth and bitters. Toby Maloney, co-author of The Classic Cocktail Sessions and owner of The Elbow Room in Vancouver, Washington, also names Rittenhouse for the drink, particularly alongside a rich vermouth.
For Old Fashioneds, the bartenders differ on whether bourbon or rye is the better starting point. Judd says Old Bardstown Bottled-in-Bond bourbon’s 100-proof structure stands up to demerara syrup and bitters. Maloney chooses Old Forester Signature 100 Bourbon, saying he wants the whiskey to remain present as the ice melts. Ricky Dolinsky, beverage director at New York City bars Dandelion and Keepers, recommends Hillrock Solera Aged Bourbon with sorghum syrup and black walnut bitters for a New York-style version.
The Sour recommendations also vary. Judd picks Elijah Craig Small Batch at 94 proof for its balance of fruit, oak and spice; Dolinsky recommends Yellowstone Bourbon 86 for its pecan and brown-sugar notes. Maloney names Wild Turkey 101 Rye, citing its suitability for an egg-white sour that needs a longer shake. For other drinks, Judd chooses Old Forester 100 Proof Rye for a whiskey-forward Boulevardier, while Dolinsky recommends Old Forester 86 Proof for a Paper Plane.
How Bartenders Match Whiskey to Drinks
The recommendations offer readers a practical way to think about choosing whiskey: consider how the spirit interacts with the recipe, not just whether it is bourbon or rye. Judd, for example, says rye spice can counter sweet vermouth in a Manhattan, while he favors a whiskey with enough strength to remain noticeable against lemon in a Sour.
That guidance matters because cocktails combine whiskey with ingredients that can soften, amplify or compete with its flavors. The bartenders’ examples suggest that a higher-proof bottle may retain a stronger presence as a drink is diluted or mixed with bold ingredients. But the report presents these choices as individual preferences, not a universal ranking or a guarantee that one bottle will suit every drinker.
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Four Cocktails, Different Whiskey Roles
The report places the recommendations within a familiar set of whiskey drinks: the Old Fashioned, Manhattan and Whiskey Sour, plus a bartender-selected wildcard. It describes the Old Fashioned as an influential early cocktail and notes that whiskey styles and expressions can change how a mixed drink tastes.
The supplied material includes recommendations and explanations from Judd, Maloney and Dolinsky, along with the report’s statement that it contacted 10 bartenders around the country. The drinks beyond the core three include the Boulevardier, Paper Plane and Ward Eight. Maloney, for instance, suggests Copper & Kings Straight Bourbon Whiskey finished in American apple brandy barrels for a Ward Eight, saying its orchard notes can offset the drink’s sweetness.
““The last sip should still have a defined whiskey presence, so a big personality is key.””
— Toby Maloney, co-author of The Classic Cocktail Sessions and owner of The Elbow Room
Personal Picks, Not a Bottle Ranking
The recommendations are bartenders’ stated preferences, not the results of a controlled tasting or a consensus ranking. The source material says the panel’s answers vary by proof, style and mash bill, and does not establish that any bottle is objectively best for a given cocktail.
The supplied report excerpt ends partway through the next bartender’s entry. It does not provide the complete set of 10 responses, a full list of every bottle recommended, or the report’s publication date. Prices, current availability and whether the listed expressions have changed are also not established by the provided material.
Use the Picks as Starting Points
Readers can use the recommendations as starting points for trying different builds: compare rye and bourbon in an Old Fashioned, or test how a higher-proof whiskey holds up against vermouth, citrus or bitter liqueur. The report does not announce a follow-up tasting, sales data or further testing, so no next editorial milestone is specified in the source material.
For the full set of recommendations and any additional bartender explanations, readers would need to consult VinePair’s original report. The excerpt supplied here does not confirm whether every bartender’s selections or the complete wildcard list is included.
Key Questions
Which whiskey did bartenders recommend for a Manhattan?
Rittenhouse Bottled-in-Bond Rye was recommended by Brandon Judd and Toby Maloney. Judd says its spice and 100-proof strength complement sweet vermouth and bitters.
What whiskey did the bartenders suggest for an Old Fashioned?
The choices differ. Judd recommends Old Bardstown Bottled-in-Bond bourbon, Maloney names Old Forester Signature 100 Bourbon, and Dolinsky suggests Hillrock Solera Aged Bourbon for a New York-style variation.
Is rye or bourbon better in a Whiskey Sour?
The bartenders do not give one shared answer. Their picks include Elijah Craig Small Batch, Yellowstone Bourbon 86 and Wild Turkey 101 Rye, reflecting different preferences for flavor and proof.
Are these bottles objectively the best choices?
No. The report presents individual bartender recommendations, not a controlled comparison or definitive ranking. The source notes that preferences vary by drink and by the whiskey’s style, proof and mash bill.
Source: vinepair.com
