The Best Whiskey For A Manhattan, According To Bartenders (2025)

Not long ago, I was having dinner with a friend who ordered a Manhattan. What arrived was...not that. There was a cherry, sure, but also gin, and an overall sense that the drink had taken a wrong turn somewhere around the bitters.

That’s the problem with classics: the ingredients are few, which makes the margin for error wide. And while the right vermouth and a good dash of bitters matter, we can hopefully all agree that the real backbone of the Manhattan is, of course, the whiskey – not ever gin.

So I turned to bartenders from across the country to ask: What whiskey do you actually use when making a Manhattan? Their answers covered both bourbon and rye, with a few curveballs thrown in, but one thing was consistent—they all picked bottles with enough structure, spice, or smoothness to stand tall in a stirred drink.

If you’re going traditional, you probably want rye.

“The first rule of any Manhattan is that the cocktail should always showcase the whiskey first and foremost,” says Bridget Ramsey, bartender at The Nines in New York. “Recently, I’ve been reaching for Great Jones Rye Whiskey… because it has this punchy rye spice up front, layered with subtle notes of vanilla, dried fruit, and a dry finish that plays really well with sweet vermouth and bitters.”

Great Jones is also distilled in Manhattan—the first since Prohibition—which gives it a sense of poetic full circle. Ramsey adds: “There’s a real sense of terroir in every sip.”

If you want to stick with rye but go bigger, both Rittenhouse Rye Bottled in Bond and Willett 4-Year Rye came up often. “It’s my go-to for a reason,” says Patrick Jennings, bar manager at Andra Hem in Philadelphia. “The 100-proof brings the right amount of heat and spice, giving the cocktail structure and backbone without overpowering the delicate balance.”

Willett, meanwhile, brings a bolder personality. “It’s not too polished, not too pretty—just rye with guts, which is exactly what a proper Manhattan needs,” says Mickey Stevenson, head bartender at Four Walls in Nashville.

We rounded up 6 great rye whiskies to try in a Manhattan a few months ago.

Still, bourbon has its place—and some bartenders swear by it.

“Since everyone has their own preferences, when it comes to making a cocktail just right, this is a tough question to answer—almost like asking what the best music is to dance to,” says Thom Gibbons of Century Grand in Phoenix. “However, I sincerely believe that a slightly over-proofed big corn mash bill bourbon is a great choice for a standard Manhattan. Specifically, Knob Creek 9 year-old bourbon whiskey is a great base to combine with good vermouth and the right cherry to make a solid cocktail.”

Ricky Ramirez, bartender and owner of The Mothership in Milwaukee, leans wheated with Maker’s Mark Cask Strength. “It’s usually about 55% alcohol which is a good spot for a wheated bourbon to make a drink you’re going to likely session,” he says. The whiskey’s “dessert forward” character also makes rich vermouths optional—it's doing a lot of the heavy lifting already.

And for a more crowd-pleasing middle ground? “Maker’s Mark has a clean enough style of bourbon that, if you’re a rye fan, you’ll still enjoy it,” says Jonathan Kleeman, beverage director at Butcher Private in Florida. “It’s got power and a distinctive flavor, but it’s not so overpowering that it takes over the cocktail.”

Some bartenders push the envelope—and the proof.

Jeff Helion of Liquor Lab goes bold with Pinhook Straight Rye Whiskey at 105.12 proof. “I typically lean toward rye whiskeys that are 100 proof and above for Manhattans. They bring a little more spice and body that blend really well with a good vermouth,” he says. But Helion doesn’t stop at rye: “A favorite is swapping whiskey for an aged rum, Diplomatico Reserva Exclusiva for example… the molasses brings subtle sweetness and dimension.”

Jim McCourt, bar director at Repeal 33 and Prohibition (in both Charleston and Columbia, SC), agrees on high proof. “My go to is Rittenhouse Rye Bottle in Bond,” he says. “It has the spice from the rye with subtle sweetness and it pairs nicely with the herbal notes of the vermouth. If you're in the mood to spoil yourself, I recommend splurging on a WhistlePig 10 Year Rye.”

Others take a more aromatic route.

Tom Brander, beverage manager at Wilder in Philadelphia, reaches for Amador Rye, which is finished in port barrels. “It makes a great classic Manhattan, and an even better Waldorf, a Manhattan riff,” he says, sharing a spec with Carpano Antica, absinthe, and five dashes of Angostura.

Heather Murphy of Apple Blossom calls out Still Austin Rye, which she says “melds beautifully with sweet vermouth and bitters,” noting that its spice, oak, and citrus create a “silky-smooth texture” and “balanced, memorable cocktail.”

And for a lighter twist on the classic, Roe & Co. Irish Whiskey stands out. “It’s incredibly smooth, with hints of vanilla and peach, and finishes light,” says Jessica Murphy, bar manager at RT60 Rooftop Bar & Lounge in New York. “I love using it when I want a softer, more fruit-forward version of the classic cocktail.”

Bottom line?

There’s no single “right” whiskey for a Manhattan, but there are plenty of great ones. Whether you favor spicy rye, silky bourbon, or something a little unexpected, the key is balance—your whiskey should hold its own but play nice with others.

And if your next Manhattan shows up tasting like gin, don’t panic. Just send it back, politely—and maybe suggest they read this article.

Let us know what whiskey you like to make Manhattans out of in the comments!