Best Whiskey For An Old Fashioned That Isn't Bourbon

Forbes

13-05-2025

The Old Fashioned is about as straightforward as cocktails come. Spirit, sugar, bitters, and a twist. That's it. No bells, no whistles—just a glass of something strong, stirred until it's just right. It's also the kind of drink that tends to inspire strong opinions. Ask a bartender what they use, and you'll either get a two-word answer or a ten-minute monologue that ends in, 'But don't use anything too sweet.'
Bourbon, of course, is the traditional go-to, with its smooth edges and honeyed charm. But as any bartender worth their orange peeler will tell you, bourbon doesn't hold a monopoly on Old Fashioneds. In fact, swap it out and you might just end up with a cocktail that's even more interesting—spicier, drier, smokier, fruitier. Something that feels familiar, but not expected.
So I asked a handful of bartenders and beverage directors across the country: if you're skipping the bourbon, what should you be using instead?
Mention you're making an Old Fashioned with rye instead of bourbon and you'll likely get an approving nod from bartenders everywhere. 'The best non-bourbon whiskey for an Old Fashioned is a rye,' says Jim McCourt, Bar Director and Partner at Repeal 33. 'It gives a spicier, drier taste. The herbal notes offer great complexity, while also cutting through the sweetness of the syrup.'
That balance is everything. Rye's trademark spice helps tame the sugar and bitters in a way bourbon often doesn't. 'Old Fashioneds can easily become overly sweet when mixed with the wrong spirit,' adds Sharon Iannotti of il Giallo Osteria & Bar. 'Michter's Rye is my favorite pick because it's spicy with a really nice profile.'
Rye's punch also makes it perfect for high-proof builds. Erika Kraus of Midway Café notes, 'Rye spice holds up, it's more complex… and also because it's proofed at 110. In a cocktail with ice, liquors definitely tend to get watered down, so using a higher proof keeps the heat and the spice.'
Others rave about WhistlePig 6 Year for its bold balance, or Chicken Cock Rye for the way it plays off citrus and demerara syrup. Even blends like Wyoming Whiskey Outryder have fans. 'It has the spice and depth of a rye, but drinks smoother like a bourbon,' says Kat Gentleman of the Mangy Moose. 'You get a bit of bite straight from the liquor itself, while still having a sweet maple and buttery finish.'
Irish whiskey may not be the first thing you think of for an Old Fashioned—but maybe it should be. 'If you're looking for a great alternative to bourbon whiskey, I always recommend giving Irish whiskey a shot—literally,' says Arthur Valderrama, bartender at Sons of Liberty Alehouse in Livermore, CA. 'I love the bright fruit notes and subtle maltiness that Irish whiskey brings to the table. It's a refreshing twist on the familiar.'
Arthur swears by Dunville's 10 Year for its elegance and complexity, and riffs on the classic using apricot liqueur instead of the usual maraschino. 'Just half an ounce does the trick and really plays up the stone fruit notes in the whiskey,' he says. 'A lemon twist to finish—my personal touch—and you've got a cocktail that's familiar but distinctly different.'
Irish whiskey's smoothness also makes it a crowd-pleaser for drinkers who find rye too punchy. 'Here at The Irish Exit, we like Teeling Small Batch Irish Whiskey because it's light and approachable,' says Nate Myers. 'Its higher ABV gives it the strength to shine in cocktails without getting lost. The rum cask finish adds a layer of rich, tropical sweetness that complements Demerara syrup especially well.'
Ciaran Harrison of The Parkgate in New York has even experimented with smoked Irish whiskey Old Fashioneds featuring Muff Irish Whiskey, calling it 'a unique twist that respects the tradition of the cocktail while introducing an exciting, modern element.'
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Scotch in an Old Fashioned? You'll find purists who call that sacrilege—and others who are already halfway through making one.
James Grant, Director of Beverage at Fairmont Royal York Hotel, is firmly in the pro-Scotch camp. 'There are people who say you can't use single malt Scotch whisky in cocktails. I think they're dead wrong,' he says. 'A single malt can bring a gorgeous, prominent profile to your cocktails.' His go-to? Singleton of Dufftown 12 Year for its nutty, fruity elegance, or Glenfiddich Fire and Cane, a peated single malt finished in rum barrels that's 'absolutely incredible for tropical cocktails.'
If you're feeling less experimental, blended Scotch like Johnnie Walker Black Label or Compass Box Artist's Blend offer a consistent backbone with smoky or orchard-fruit notes that are right at home in a stirred drink.
Scotch adds character—and a little attitude. You'll still get balance, but with a whisper of smoke or malt that reminds you you're not sipping a standard bourbon build.
Let's step outside the whiskey aisle for a moment.
'Old Fashioneds are delightful with mezcal,' says Olivia Fernandez, Lead Bartender at The Ballantyne in Charlotte, NC. The trick, she says, is in the bitters. 'The smokiness from the smoked agave is made more robust by muddling a sugar cube and splash of water. In the spring and summer, I prefer Crude Bitters: Orange & Fig. In the fall and winter, I prefer more of a spicy or chocolate approach.'
Finished with amarena cherries and a flamed orange twist, her mezcal Old Fashioned doesn't just substitute the whiskey—it reimagines the whole drink.
If there's one thing all these bartenders agree on, it's that the Old Fashioned is a cocktail built for experimentation.
Alex Mirzaian, Food and Beverage Manager at Hotel Per La, put it best: 'The fun of an Old Fashioned is how a simple swap of spirit transforms the cocktail. It's a playground for flavor exploration.'
So whether you're reaching for a spicy rye, a malty Irish dram, or a smoky mezcal, the Old Fashioned can handle it. That orange peel isn't judging.