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The drink-pouring, tin-swirling experts weigh in. 

With new whisky releases stretching into the decades (which distillery will be the first to release a 100 year old?) and an onslaught of marketing material to boot, separating the delicious from the overpriced can be tricky. To help you guide your next purchase, we’ve tapped into the minds of those who pour, mix, and crucially taste whisky for work, for their top whisky recommendations right now.

Bartenders’ choices of whisky to buy

Mortlach 15 Year Old — Mehdi Ichedadene, Coburg Bar at The Connaught

The Red Room at The Connaught might be the hotel’s Instagram darling, and The Connaught Bar is where committed martini aficionados head, but for whisky nuts, the lesser-known Coburg Bar calls. Offering over 200 varieties by the glass, the team showcases the ever-changing character of whisky (in particular Scotch, which makes up over 80 percent of the list). 

Novices and connoisseurs alike are encouraged to try the Dram Journey experience, which presents three varieties on a bespoke tableside trolley. Among bar manager Mehdi Ichedadene’s current top serves is the Mortlach 15 Year Old, which is “a combination of first-fill and refill Sherry casks and bottled by Gordon & MacPhail as a testament to the long standing and unique relationship with Scotland Distillery owners, built up over generations.”

House of Hazelwood — Tom Addy, Bertie’s at the Fife Arms

Secreted away in a far corner of the weird, wacky, and wonderful Fife Arms, Bertie’s Bar has become something of a pilgrimage for whisky lovers (one guest reportedly flew into Scotland for a matter of hours to taste one rare dram). 

Amid such a varied selection, naming a favorite proves tricky for bar manager Tom Addy. «It’s very hard to pin down a single dram but we are proud to hold one of the largest collections of House of Hazelwood bottles anywhere in the world,” he says. “They represent a single family’s dedication to Scotch whisky over multiple generations, drawing on casks laid down, bartered with, and collected by Charles Gordon and his descendants.”  

“[They] are phenomenal to drink but like so many bottles of aged Scotch the real treasure is in the stories they hold – stories of craft, heritage, and styles of whisky no longer possible with modern production methods,” he adds.

Glenturret 15 Year Old — Andrea Gardiner, The American Bar at Gleneagles

A step back in time to the roar of 1920s New York, in the middle of remote Perthshire, The American Bar at Gleneagles is something of an institution. Cocktails are a mainstay on the menu but, being in Scotland, a dram or two is encouraged. Unlike many bars that list whiskies via location, here they are separated by flavor profile, be it chocolatey and spicy or peaty and mineral.

Amid its extensive collection, bar manager Andrea Gardiner sings the praises of the 2025 Glenturret 15 Year Old. Matured in European and American oak, the whisky is rich with honey, vanilla, cinnamon, and ripe fruits. “I love this decadent and velvety dram from Scotland’s oldest working distillery,” says Gardiner. “It really showcases Glenturret distillery’s traditional hands-on production, shown by the slowly refined texture of the whisky. A perfect way to finish your evening.”

Teeling Blackpitts — Oisin Kelly, The Sidecar

Sultry and nostalgic, 1930s-inspired The Sidecar is The Westbury hotel’s retro drinking den. Its cocktail list is a celebration of Dubliners – not just the one that made the history books, but the everyday folk too – and each drink is listed scrapbook-style alongside archive photography. 

When it comes to stiffer drinks, as you’d expect, Irish whiskey takes precedent over Scotch here. «One whiskey we are enjoying pouring right now is Teeling Blackpitts, a peated Irish single malt,” says bar manager Oisin Kelly. “Although Irish whiskey is generally smoother and sweeter, this particular one is also smokey. We are pouring it neat and our guests are enjoying discovering an Irish whiskey that has smoke but maintains its smooth, classically Irish finish.”

Tomatin 36 Year Old Batch 11 — Dario Orsili, 100 Princes Street

An Edinburgh outpost for the family-run Red Carnation hotel group, 100 Princes Street pulls on Scotland’s rich history: tartan covers the walls, tattie scones are the star of the breakfast plate, and, of course, whisky lines the bar shelves. 

“One whisky that really stands out right now is the Tomatin 36,” says the hotel’s whisky ambassador and head bartender Dario Orsili. “It is one of the most distinctive and flavorful whiskies I have tasted, with vibrant tropical fruit notes followed by a gentle touch of spice on the finish, which is not what you would typically expect from a whisky of this age.

“That sense of surprise is exactly what makes it so compelling. It challenges preconceptions, and with […] just 1,200 bottles of Batch 11 released worldwide, it is a rare example of confident, thoughtful maturation done exceptionally well.”

Michter’s 10 Year Straight Rye — Jay Reingold, Clemente Bar

Sat above the Eleven Madison Park dining room, Clemente Bar puts a refined, sophisticated spin on drinking culture. The venue is a partnership between chef Daniel Humm and artist Francesco Clemente and the duo’s artistic vision shines through a warm color palette, dotted with vintage furnishings and original works. The drinks program is playful but prioritizes unusual flavor combinations – be it carrot with rum or pickled plum ice cream with coconut. 

For his whisky recommendation, bar manager Jay Reingold stays on US shores. “American whiskey is something I’ve loved since I started bartending, both in cocktails and neat,” he says. “Michter’s has been making incredible benchmarks of the category for hundreds of years. Whenever I’m lucky enough to find some, I’m drinking Michter’s 10 Year Straight Rye. 

“It’s a single-barrel bottling, so each run is a one-of-one experience, which is a great study into how different whiskey can get. But for an overproof whiskey, it is both approachable and incredibly complex. There’s a good hit of vanilla, coconut, and baking spice on the nose, and the palate starts richer, almost like butterscotch, but finishes quite dryly, with a hint of citrus zest.”

Nikka Coffey Grain Whisky — Steve Schneider, Sip & Guzzle

Aiming to deliver a slice of Tokyo in Greenwich Village, Sip & Guzzle pays homage to the 77 samurai that visited the US in 1860 (and reportedly frequented bartender Jerry Thomas’ infamous tavern.

In a similar vein to this fusion style, bartender Steve Schneider recommends a Japanese single grain whisky, with a profile similar to bourbon. “Its high corn mash bill is akin to American Bourbon,” he says. “It’s very refined and delightful to sip on.”

Alice Lascelles shares why most Dirty Martinis taste terrible (and how to fix yours). 

Not because it’s a terrible drink, necessarily, but because it’s so often done very badly. I don’t know how many times I’ve watched well-meaning mixologists muddle gin and olives into a murky soup that’s both horrible to look at and unpleasant to consume. And there seems to be an arms race on right now to make the drink dirtier still, with the addition of abominations like blue cheese, onion soup, chicken broth, and MSG. It’s filthy; and not in a good way.

My theory is that people like the idea of a Dirty Martini more than the actual taste. Ordering one feels a bit racy; and finishing it feels like something of an achievement.

But it is possible to mix a good Dirty which plays by Martini rules; one that delivers that satisfying, savory olive hit without compromising on polish.  

The first rule of a good Dirty Martini is: it should always be crystal-clear. Regardless of how dirty you like it, it shouldn’t contain sediment. So, stop crushing olives into your vodka and gin immediately – you’re not making a drink, not a tapenade. There are other, much better, ways to introduce olive to your cocktail.

One is with a splash of Oli-still Distilled Olive eau-de-vie, a fantastic olive distillate from the family-owned Distillerie Manguin in Provence. I was introduced to this stuff by Colin Field, the celebrated former head bartender of the Paris Ritz’s Hemingway Bar, who uses it in his signature Clean Dirty Martini. Distilled from French wheat and Provençale olives, it marries a rounder green olive/apple fruitiness with vivid, slightly peppery notes of vine leaves and herbs. You don’t need much in a Martini (I’ve detailed my preferred recipe below.)

The Manguin distillery also makes excellent olive gin and vodka, which combines complex olive characters with a sumptuous, buttery texture. But I like the precision of the eau-de-vie for a Martini; it makes the recipe easier to fine-tune.  

See also: A Guide To Garnishing Your Martini

Olive is already quite an intense flavor, so for the main body of the drink, plain vodka is best – the grain-based Konik’s Tail, or the creamier Chopin potato vodka, both from Poland, would be my preference. If I was going gin, I’d stick with a London Dry like the more citrus-led Beefeater or drier Tanqueray. But Four Pillars Olive Leaf Gin from Australia – which is flavored with Aussie olive oil, olive leaves, macadamia nuts, and lemon myrtle – is also fun for a play.

That’s the olive component covered – then we also need an appetizing hint of salt. The simplest way to introduce this, of course, is via a little brine from the olive jar.

But stop right there! How long has that jar been open? Has it been lingering at the back of the fridge for weeks? Or, worse, had fingers rooting around inside? In that case, forget it.

If your brine is in good nick – or better still, freshly opened – then you may proceed. But before you do that, it’s also important to think about quantities. Because a brine-heavy drink won’t just be more saline, it will also be more dilute. If you’re heavy-handed with the brine, you risk detracting from that silky concentration that makes a Martini so luxurious. So go easy. I find 5-10ml (or 1-2tsp) is about right.

A final spritz of olive brine from an atomizer, over the drink, can also be nice – think of it in the same way as that pinch of salt you use to finish a dish.  

See also: Bollinger’s Cult Cuvées May Soon Disappear – Here’s Why

The garnish, of course, must be olives. I am a Nocellara die-hard. But a trio of pitted olives on a cocktail pick is also a classic look. Either way, the olives should be in brine, not oil, unless you want your drink with an unattractive slick on the top. Olives containing any kind of stuffing – peppers, cheese, or god forbid, anchovies – should be kept firmly on the side.

I also like my Dirty Martini brightened up with a lemon twist – but for some, I realize, even that may be a bit too squeaky clean.

Alice Lascelle’s perfect Dirty Martini

Ingredients

Method

Stir with ice and strain.

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These lounges are a welcoming oasis away from the hustle and bustle of a busy airport. 

Traveling on commercial airlines can come with its highs and lows, from enjoying world-class customer service onboard your flight to waiting for hours in a long immigration queue. When it comes to flying first class, however, the luxurious first class airport lounges are a welcome escape from the crowds.

These first class lounges range in size and what they offer guests, but all are a welcoming oasis away from the hustle and bustle of a busy airport. Whether your preference leans toward restaurant-calibre dining, discreet spaces in which to work undisturbed, or a restorative retreat complete with spa-like amenities, these are some of the best first class airport lounges that deliver.

Best first class lounges around the world

Air France La Première Lounge, Paris

Air France’s Salon La Première Paris is the airline’s premium first class lounge, found at Charles de Gaulle airport (Terminal 2E). The space has been designed with two rooms, a larger one at the front and a smaller one towards the back. The larger room is decorated with stylish furniture in Air France’s signature colors of red, white, and grey, while the smaller room has been designed as a private retreat with cozy sofas.

The La Première Lounge offers a cocktail bar, a relaxation area, private bathrooms and four shower suites, to allow guests to freshen up between flights or before they step onboard. The shower suites are equipped with a walk-in rain shower, toilets, a floating vanity table and amenities including bathrobes, slippers and toiletries from Biologique Recherche.

One of the highlights of the Air France lounge is the dining area, which serves restaurant-quality dishes that could compete with several Michelin-starred establishments. Though there is a buffet for drinks and light bites, where the La Première Lounge really shines is with its à la carte dining, which offers a menu of dishes created by Alain Ducasse. Another highlight is the Sisley La Première area, where guests can enjoy complimentary facials and body treatments lasting from 30 to 90 minutes.

Swiss First Class Lounge, Zurich

Easily one of the best in the world, the luxurious Swiss First Class Lounge is found at Zurich International Airport (Terminal E). Spread across 8,000 sq ft of interior space, the lounge has the capacity for up to 80 guests – and even when it’s busy, it feels spacious and welcoming.

The Swiss lounge has a unique offering that makes it one of the best airline lounges in the world; it features two ‘day rooms’, which in effect are two bedrooms available for guests to use to freshen up and relax. Each of the rooms is similar to a guest room in a five-star hotel, complete with a double bed adorned with Hästens bedding and an en-suite bathroom, as well as panoramic views of the Alps. Those interested in a ‘day room’ must request one from the lounge’s concierge – they cannot be booked in advance.

The rest of this exclusive lounge has been designed with three areas: a bar, a restaurant and a large outdoor terrace. Part of the bar has been dedicated to the lounge’s incredible wine humidor, which is capable of holding up to 1,000 bottles of wine from all over the world. Meanwhile, diners at the lounge’s restaurant will be treated to white tablecloth service and an exclusive menu featuring Swiss regional specialties.

See also: The Best First Class Airlines in the World

Singapore Airlines Private Room, Singapore

Singapore Airlines has always been a world leader when it comes to customer service. For those flying in Singapore Airlines’ Suite Class or first class, this service goes one step further with the introduction of the Private Room – an exclusive lounge found within the airline’s home airport, the world-famous Changi Airport (Terminal 3).

A Singapore Airlines First Class passenger’s journey begins as soon as you reach the airport. There is a dedicated check-in area for those flying first or Suite Class, as well as a private entrance to the airport that leads directly to immigration. After this, guests are invited to visit the airport’s SilverKris lounge – and it is within this lounge that you will find the mysterious Private Room.

Within the Private Room, you’ll find comfortable leather lounge chairs and armchairs, which have mostly been arranged as pairs or individual seats to give passengers space and privacy. There are also two private rooms, a collection of shower rooms and a family room, as well as the latest addition: a cozy nap room to rest in between flights. The highlight of the lounge is its silver-service dining room, where you can enjoy a range of restaurant-quality dishes from around the world.

Etihad Airways Residence Lounge, Abu Dhabi International

The Etihad Airways Residence Lounge is actually located within Etihad Airways’ main first class lounge at Abu Dhabi International Airport. While the main lounge is available to all Etihad Airways first class passengers, the only guests able to access the Residence Lounge are those traveling in The Residence: a three-room private suite found on Etihad’s A380 aircraft.

The Residence Lounge has been designed as the ultimate space to relax and unwind before your flight. In the living room space, there are lounge chairs and leather sofas, a dining table, a television and a personal bar counter. Guests of the Residence Lounge are also treated to personalized butler service.

The larger first class lounge outside of the Residence is also an impressive location in its own right. Guests of the Etihad Airways first class lounge can enjoy the relaxation area, the TV rooms and a range of world-class food and beverage options, from Arabic mezze to high-end cocktails.

Cathay Pacific The Wing / The Pier, First Class Lounge, Hong Kong

The Wing is one of Cathay Pacific’s two first class lounges at Hong Kong International Airport (Terminal 1). Designed as a large, open-air space, The Wing offers guests a range of seating options, from armchairs and lounge chairs to office-style furniture where you can work in peace and quiet.

There are four food and beverage areas within The Wing, including an excellent à la carte restaurant called The Haven – dishes include everything from butter chicken masala to Wagyu beef – and a Champagne bar where guests can help themselves to several varieties. Within the lounge, five shower cabanas have been designed as mini spas. Each one is temperature-controlled, comprising a walk-in shower, deep bathtub, daybed, workspace, and amenities from Jurlique.

Looking for a more secluded space? Visit Cathay Pacific’s other first class lounge, The Pier. Designed by Studioisle, The Pier is found downstairs, under HKG’s Departures level. Designed as a calm retreat, The Pier features three food and beverage options, eight day suites with daybeds and complimentary massage service.

Thai Airways Royal First Lounge, Bangkok

This first class lounge has a dedicated check-in area designed to fast-track guests through security, and cold towels and bottled water are offered on arrival. The space boasts two VIP rooms and six private corners, each containing seating, a TV, and coffee table.

The lounge is predominantly known for its service and the its unique offering of a complimentary one-hour spa treatment in the Royal Orchid Spa, stocked with L’Occitane amenities.

For dining, there’s a small buffet or à la carte options in The Dining Room, serving up a selection of local culinary delights.

British Airways Concorde Room, London

Situated in London’s Heathrow Airport (Terminal 5), you must be flying on a British Airways flight in first class to gain access to this exclusive area. Deep within Heathrow airport, the private space can be found inside the Galleries First Class Lounge.

The Concorde Room has been designed to feel residential, reminiscent of a luxurious living room; it is appointed with comfortable sofas, armchairs, and beautiful chandeliers. Within the lounge, there is also a space designed as an indoor-outdoor terrace that offers expansive views of the runways, ample natural light and daybeds to relax on.

The Concorde Lounge features a dining room where those waiting for their flights can enjoy restaurant-quality fine dining and full table service, with extensive seasonal menus and pairings with fine wines and champagnes. 

Chelsea Lounge at John F. Kennedy International Airport, New York

Operated in partnership with British Airways, the Chelsea Lounge at JFK bridges the historical bond between New York and London. A large champagne bar and fireplace lounge act as the centrepieces for the space, which has come under some fire for lacking any natural light. 

The dining is all à la carte, spanning an all-day menu with both British and American culinary influences, with a small snack station also on offer. Relaxation areas and three shower suites are also available for use.

Qatar Airways Al Mourjan Business Lounge — South, Doha

Sprawling across some 10,000 sq metres, Qatar Airways’ flagship business-class lounge’s scale is almost disorienting. An elaborate chandelier is framed by spiral staircase is framed by and black-tiled pool. A sequence of dining options (the à la carte one serving up Arabic specialities that share the stage with sushi, hot dishes, and extravagant desserts, should you need a sugar boost) and several relaxation zones form the wider space.

Stretch out in a sleep pod, surrender to chaos in the games room, or catch up on emails in the expansive business center – there’s plenty of spaces to explore if you can find the time.

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