New to whisky? You’re in the right place. This guide is your launchpad into the whisky world—what it is, how to taste it, and which styles (and bottles) to try first. Whether you're buying for yourself or exploring whisky for the first time, this is your essential starting point. It’s all about flavour, curiosity, and finding what you enjoy.

One of the best things about whisky? Its sheer variety. From elegant barley-based single malts to bold, spicy ryes, whisky is a world tour in a glass. Here’s a quick, friendly guide to the key styles worth knowing—whether you’re just getting started or brushing up your back-bar knowledge.

• Single Malt > Made at one distillery using 100% malted barley. It’s a global style, but most famously associated with Scotland. Think Glenlivet or Laphroaig. That said, American and Danish single malts are on the rise—and we’re watching them closely.
• Blended Malt > Also 100% malted barley, but sourced from multiple distilleries. This allows blenders to layer flavours—richness from one, smoke from another—for a more complex result.
• Single Pot Still > A uniquely Irish style, and a must-try. By law, it must use both malted and unmalted barley (at least 30% of each), and up to 5% of other grains like rye, wheat, or oats. Expect creamy texture, orchard fruits and subtle spice.

Corn typically adds sweetness—think vanilla, caramel, popcorn, and a smooth, easy-going profile.

• Bourbon > Legally American, and made with at least 51% corn (the rest usually malted barley, rye or wheat). Aged in new, charred oak barrels, which gives it those signature notes of toffee, spice and smoke.

• Corn Whiskey > Usually made with 80–100% corn. Unlike bourbon, it doesn’t have to be aged in new oak, which gives it a lighter, more cereal-led profile. Most traditional in the U.S., but popping up elsewhere too—like Mexico’s emerging corn whiskies.

Rye brings boldness—typically spice-driven, with notes of black pepper, clove, and dried herbs.

• Rye Whiskey (USA) > Must be at least 51% rye. Known for its punchy character, dry finish and backbone in cocktails like the Manhattan.

• Rye Whisky (Canada) > Canada plays by looser rules - many Canadian whiskies are labelled “rye” even if they contain little of it. But the good ones deliver balance: smooth, slightly spiced, and often more approachable.

• Rye Whisky (Europe) > Europe’s modern rye boom is worth your attention. Think drier, nuttier, and often more “breakfast cereal” in style - especially from Nordic countries.

A blend of whiskies from multiple distilleries, often mixing different grains and styles. Done well, it’s an art form.

You’ll find country-specific blends (like Blended Scotch Whisky) as well as international hybrids— Nikka From the Barrel , for example, blends Japanese and imported whiskies for a rich, layered profile.

Tasting whisky is about discovery, not rules. Here's our recommendation on how to go about it - based on tips we shared with Chowhound:

You don’t need rituals - but go in with an open mind. Try not to eat anything overpowering just before. Have water handy and don’t worry about “doing it wrong.” It’s about having fun, not passing a test.

• Start with lighter styles, finish with smoky/peated ones.
• Use separate glasses for each dram if possible
• A 15ml pour is plenty—especially if you’re tasting more than three whiskies.
• Have water jugs, droppers, and spittoons available.
  

Serve straight and at room temperature. Tulip-shaped glasses (like Glencairn) are ideal. Offer water to add, and ice if preferred.

• Sight > Whisky is clear off the still; colour comes from the cask. Darker usually = richer, heavier cask influence.

• Smell > Bring the glass slowly to your nose. Take short, gentle sniffs. Look for fruit, spice, vanilla - or just notice what comes to mind.

• Taste > Take a sip, roll it around your mouth. What flavours stand out? Take a second sip - it often tastes different.

• Texture > Is it light or oily? Smooth or punchy?

• Finish > How long do flavours linger? Do they evolve?

A few drops can tame the alcohol, open up aromas, and reveal sweetness. Use room-temperature water - not warm or hot.

Totally your call. If you’re driving or tasting many whiskies, spitting (or pouring small) is smart. Take home samples if available.

• Everyone’s palate is different.  Respect other people's notes and opinions (basically don't be a dick...)

• Drink water between each dram.

• Be aware of your limits - this is about flavour, not volume.

Brands may give you tasting cards, but we recommend jotting your own. It builds confidence and helps track what you like.

These whiskies are approachable without being boring - packed with flavour, integrity, and character. Great neat, with water, over ice, or in cocktails.

Island Single Malt

A lovely bottle—and a whisky with serious credentials. Non-chill filtered, no caramel colouring, and bottled at a flavour-friendly 46% ABV.

• Tasting notes: Honey, lemon zest, vanilla

• Why beginners love it: Bright, full-flavoured, and honest. A modern classic from a small island distillery doing all the right things.

Highland Single Malt

A honeyed dram from one of Scotland’s most picturesque distilleries. If you’re ever in the Highlands, it’s well worth a visit.

• Tasting notes: Honeyed malt, spice, baked apple, rich vanilla

• Why beginners love it: Warm, rounded, and great value—an easygoing sipper with just enough depth to keep it interesting.

Kentucky Bourbon

Classic Kentucky sweetness meets a French oak twist. Matured with seared French oak staves for added spice and depth.

• Tasting notes: Caramel, baking spice, toasted oak

• Why beginners love it: Super sippable and bold enough to mix. A bourbon with a bit more edge, without losing its smoothness.

Brooklyn, NY

Made from 100% New York State rye grain by the New York Distilling Company. This is craft rye with terroir.

• Tasting notes: Rye spice, red berries, orange peel, vanilla

• Why beginners love it: Big, bold flavour—and a bartender’s favourite for good reason. Outstanding in a Manhattan or Old Fashioned.

Dublin, Ireland

Forget the green bottle stereotype. This single malt is matured in five different wine casks, giving it layers of fruit and finesse.

• Tasting notes: Tropical fruit, citrus, toffee

• Why beginners love it: Refined, fruity, and unexpectedly complex. Great on its own or with a splash of water.

Melbourne, Australia

For something a little different, try this red wine cask-matured gem. Fully aged in Australian Shiraz and Cabernet barrels from the Barossa Valley.

• Tasting notes: Red fruit, caramel, milk chocolate

• Why beginners love it: Deliciously sippable and refreshingly unique—easygoing with a twist.

England | Single Malt
Crafted at the idyllic Cotswolds Distillery, this elegant, fruity single malt could give a Speyside dram a run for its money. Matured in a mix of ex-bourbon and STR (shaved, toasted, re-charred) red wine casks, it’s a flavour-packed showcase of modern English whisky.

• Tasting notes: Thick vanilla cream, red berries, baking spices, marmalade

• Why beginners love it: Rich, approachable and seriously well-made—warm, welcoming, and full of character.

Denmark | Malted Barley & Rye
Distilled on Denmark’s rugged west coast using 100% floor-malted local grain (both barley and rye), Høst is Stauning’s nod to Nordic craftsmanship. It’s bold, layered and a little wild - in the best way.

• Tasting notes: Spice, honeycomb, toffee, dark chocolate

• Why beginners love it: Smooth but distinctive. A delicious intro to European rye, with richness and depth in every sip.

At The Heart Cut, we bottle small-batch and single-cask whiskies with character. These are perfect entry points for new drinkers:

👉 #11 J.J. Corry –  Buckle up, because our first small batch, and first Irish Whiskey, is with none other than J.J. Corry! Matured across multiple fortified wine casks, this is a luscious whiskey brimming with notes of apricots, lemon peel and vanilla custard danish. Yum.

👉 #14 Starward – Like chocolate-covered raspberries? Then you'll love this. Starward Distillery has firmly put Melbourne on the Whisky map. Matured in a fresh red wine cask from the Barossa Valley (crafted from American oak), this single malt is all about juicy red fruit and indulgent sweetness - guaranteed to put a smile on your face.