The Best New Bourbons According To Some Of America’s Top Bartenders

With over 3,000 bourbons now available, there is no shortage of new whiskeys to choose from. Although “new expressions” are often associated with craft whiskey producers, the major beverage companies are also releasing a range of innovative and experimental expressions. Recently, with the help of BARTENDER Magazine, I sat down with some of America’s top bartenders and beverage directors to ask them about their favorite new bourbons.

Raymond Tremblay, Beverage Director at Coje Management, cited Colorado-based Old Elk as his pick for best new bourbon, noting:

I’m currently captivated by Old Elk whiskeys. Their Wheated, High-Malt, and special Cigar Cut bourbons are remarkable choices for both sipping and mixing into cocktails. The Cigar Cut, in particular, pairs perfectly with an evening by the fire pit with friends and a good cigar.

With Greg Metze as their Master Distiller and Blender, quality was a given, but the distinctive mash bills and finishes truly distinguish Old Elk from other whiskeys on the market. Old Elk undeniably deserves a spot in the conversation when discussing the best new craft bourbons.

Joe Arakawa, Beverage Director/Anima by EDO, cited Horse Soldier, a veteran-owned brand, noting that “in my opinion [it’s] one that’s been on the rise” and “it was made to support veterans like me and started by some of the original special forces soldiers that went into Afghanistan.”

He added:

First, it is delicious, affordable, and versatile. Their baseline is a great cocktail bourbon sitting at 43.5 percent, which lends well to both citrus and spirit-forward styles of cocktails without losing the bourbon.

The small batch and single barrel delve more into a wheated style similar to Weller without the price tag or the scarcity. Moreover, the drinkability is even better at the higher ABVs, both neat, rocks, or in a cocktail. Look out for them and catch one of their story times when they pop up in different towns and share stories of both whiskey and trials during times of war.

On the other hand, Bartender Alexis Mijares cited Texas’s Milam & Greene as the best new bourbon, noting that she was “a big fan” and that “they make beautiful whiskeys out of Blanco, Texas.”

She added:

Their flagship triple-cask bourbon is delicious. It’s a blend of bourbons from Texas, Kentucky, and Tennessee, which they distill in both states. They are also a female-forward company, from ownership to distillation to advocacy!

Ben Yabrow, Head Bartender at Sip and Guzzle NYC, picked Redemption’s Cognac Cask Finished Straight Bourbon, noting that it “is unique” and that “it has a perfect balance between fruit and spice notes that I think a lot of people enjoy.”

Bad Birdy, Global Cocktail Creative picked a relatively new expression from Heaven Hill, choosing Elijah Craig, Barrel Proof, describing it as a whiskey “that exemplifies tradition and excellence!”

First released nationally in 2013, the expression isn’t exactly new, although, given the brand’s long history, it would be considered a recent addition.

She noted that:

My favorite whiskey is undoubtedly Elijah Craig Barrel Proof. This exceptional bourbon, uncut and straight from the barrel, is a true testament to what oak barrel aging can achieve.

The experience begins with an inviting aroma that reveals hints of oak, caramel, and a subtle citrus zest, enticing you to take that first sip. On the palate, the complexity unfolds with rich notes of vanilla, butterscotch, and a delightful blend of spices, creating a symphony of flavors. The warmth and mouthfeel of this bourbon are nothing short of captivating, making each sip a memorable experience.

Graham Sutton, Director of Operations, BACKSTAGE in Hoboken, NJ, picked Indiana-based Ingram River, describing it as a “great balanced bourbon that tastes like it is aged much longer than it is because the barrels sit on a river and are constantly moving (instead of being in a rickhouse).”

This process, described as “kinetic aging,” speeds up the interaction between the spirit and the cask wood, producing a more flavorful whiskey.

Carlee Carvalko, Manager of Avanti F&B, Boulder, CO, picked Wilderness Trail, noting:

They are doing revolutionary things at their distillery. With a strong background in fermentation sciences, owner Dr. Pat uses a sweet mash in his Kentucky distillery, which produces unique and consistent bourbon with a far lighter flavor profile than you’d expect from a Kentucky bourbon.

Bethany Alyssa Nardi, Bartender at Hawks Restaurant in Granite Bay, CA, cited Nevada craft distiller standout Frey Ranch as her choice for “Best New Craft Bourbon.”

She noted,

They are doing amazing things. Their 100% world-class grain is grown onsite, and as heirs to over 165 years of Nevada farming tradition, they are “using the knowledge from the past while looking to the future to grow their whiskey.”

Summer Goff, Bartender, Run For The Roses, Denver, Colorado, cited two new bourbons as among the best new expressions. The first was Leopold Bros. 8 YO Cask Strength Three Chamber, Finished Bourbon, noting:

Leopold isn’t a new brand. Todd and his team have been leading the craft distillery charge for nearly 25 years. They run a zero-waste facility, have the only malting floor in this region, utilize botanicals grown on their estate, unearth lost distilling history and techniques, and educate and source products from farmers in the state.

This specific release has been highly anticipated because it’s not only their oldest bourbon release yet, at a ripe eight years, but it’s also their highest proof release at 110, and it’s finished in casks that previously held their Three Chamber Rye.

The result is delightfully warming, rich, full-bodied, and satisfyingly oily. This limited release hit shelves earlier this year. If you see one in the wild, snatch it up quickly. It’s a truly special bottle from a truly special producer.

She also cited High Wire, Jimmy Red Bottled In Bond, adding:

Today’s spirit consumers and buyers demand more transparency than ever before. I care about working with local farmers, utilizing heirloom grains, fair working conditions, and reducing waste. Decent juice and flashy packaging aren’t enough for the discerning drinker.

The High Wire Jimmy Red line of bourbons exemplifies this kind of charge. Made from 100% Jimmy Red Corn, an heirloom varietal almost lost to time, this bourbon is soft, deep, creamy, and almost confectionary. It is a great reminder that spirits are an agricultural product and the base product you use matters.

Andy Wright, Bartender, The Dead Rabbit Pub, Austin, TX, picked Still Austin, a local bourbon expression, noting:

Still, Austin Cask Strength is one of my favorite new craft bourbons. I appreciate the quality, the price point, and the ability to support local. Its rich and bold flavors make it ideal to sip neat or to stand out in a delicious cocktail.

Finally, Allison Everitt, Kiesling Bar Manager and Detroit Beverage Consultant. picked a new expression from another historic brand,

George Dickel 8 Year Bourbon Whisky.

She noted that “as a bar manager, ‘best’ to me considers price point, versatility, taste, and production/availability.”

She added:

Introduced in 2021, this small batch, 90-proof bottling offers great value, averaging around $30 retail and being full of flavor. Dried corn, vanilla, and baking spice on the palate with earthy undertones. This juice has the Dickel profile, which stands out against other bourbons.

She also noted:

Nicole Austin, Dickel’s Master Distiller, has made it clear that many barrels made at Cascade Hollow have been sold as bourbon by other brands. Even though the whisky has gone through the Lincoln County Process, it still meets the regulations to be called a bourbon. George Dickel whiskies are bourbons and tasty ones at that!

These new whiskeys are delicious and innovative and, in many cases, represent outstanding price points. They are the top picks from some of America’s top bartenders and beverage directors, if you are not familiar with them, they are certainly worth trying.

Cheers