Welcome to the big leagues, kid. You’re ready.

If you’re interested in single malts, Hannah Richardson (pictured) – Spirit Specialist at Sydney's Willoughby store – says not to wait. “It’s really not the same as blended whiskies,” she says. “Blended is mixed to take away the rough edges and make a more consistent spirit. Single malts are like people, they all have their own personality and history. So, drinking a single malt isn’t about the Goldilocks ‘just right’ moment. They are about the edge, the heat, the smokiness: whatever is the DNA of that distillery and craft that makes it an individual on the market.”

Hannah thinks people should experience the personality of a single malt wherever they can afford it. “There’s beauty in the soft, perfectionate blended zone, but don’t get stuck there. There’s so much complexity and intricacy to explore when it comes to single malts,” she explains.

Speaking of price, Hannah says an extra $30 should do it. “Single malts are usually from $80 and up, but if you can afford to spend an additional $30 and get into the $100+ range, you can get a really different dram and unique experience.”

When you do experience it, she has a few tips for making sure you make the most of it. Firstly, use all your senses. “See what it looks like in a proper tasting glass, not something with a too-wide rim because you want the glass to encapsulate all the oils and fumes as you taste.” Next, baby sips. “Hold it on your tongue and move it around your mouth in slow circles for 30 to 40 seconds. Your saliva diluting the whisky will open up the taste.” Remember, people, single malts are not for shots.

Before we get into her picks for single malt newbies, we had to ask Hannah’s must-try whisky: Waterford (no relation to the crystal). “It’s an Irish drop, with no age statement, in a bright blue bottle, and it’s the only label that says ‘single origin’. What that means is they have 36 plots of land, on each of which they grow the same strain of barley. The barley from one field never crosses with barley from another, and they make 36 different single malts. Each of those then have their own distilling process,” Hannah explains. “They’ve done years and years of research and experimentation with this whisky and it’s been their whole focus. They didn’t make a gin, or a vodka, they spent five years getting this right, and it truly shows. The story, the method, the result – wet hay, manuka honey, oats – it’s crisp and sweet and the palate just keeps going. It’s so interesting as an Irish take on something very Scottish.”

Read on for five more top whiskies Hannah recommends if you’re taking a step into single malts.

1. Bladnoch Vinaya Single Malt Scotch Whisky

In terms of character, this Bladnoch is a big one. “This is the first ever Australian-owned Scottish whisky distillery – our first flag on the moon, which is very important,” says Hannah. Being a Lowlands distillery, which is the side of Scotland that historically has less shipping access, it’s rarer to find on the shelf. “What’s really exciting about this whisky is they’ve produced a 46.7% ABV,” says Hannah. “What I like about a Lowlands style is that yes, it’s hot alcohol-wise, but the flavours are really meaty and warming. There’s a gritty grassiness, stewed fruits and a little bit of citrus, and the barrels are ex-bourbon and ex-sherry, so you get those sweet, vanilla notes – exactly what you want with a higher ABV.” So, where and how should it be drunk? Hannah recommends a warm afternoon or in winter, by the fire, with snacks. "It's best with crispy lavosh and paté.”

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2. Glenfiddich 14 Year Old Bourbon Barrel Reserve

Glenfiddich is a staple in the whisky market – reliably great at what they do and a brand people trust. But Hannah says this 14-year-old bottle is her pick of their range for people starting out on their whisky journey. “It’s all about the brown sugars, vanilla and sweetness that the Glenfiddich 12 Year just doesn’t have, and it’s smoother. It's 43% ABV so it’s not too high, but high enough to give weight to the sweetness: a nice bite and tingle at the side of your mouth. Perfect for new whisky drinkers.”

3. Talisker 10 Year Old Single Malt Scotch Whisky

In Hannah’s opinion, a Talisker 10 Year Old is to a whiskey journey what margarine on a white bread roll is to camping – i.e. an essential part of the experience. “Being from Isle of Skye, in the Scottish Highlands, there’s those iodine, saline, ocean spray notes coming through, with a bit of chocolate and toffee. It’s just enough peat, but not so much that you’re getting a peat bomb. The ABV is 45.8%, which is great for the price, and it’s cleverly meaty in flavour but not body, so you sip, it ticks all the boxes in your mouth, and then leaves again. That’s why it makes such a good sessionable whisky,” she says. If you tend to drink a whisky while you’re preparing dinner, but then move on to wine, this is your bottle.

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4. Laphroaig 10 Year Old Single Malt Scotch Whisky

Laphroaig 10-year-old has a special place in Hannah’s heart. “This is the first bottle I ever bought for myself,” she says. “It was a big one for me, because a lot of people wait to get into a big peat, but I think if you want to try something, do it now, because it’s only going to get better and better.” It has a lower ABV of 40%, but Hannah assures it makes up for it in every other area. “It has a cherry cask finish, so it has those lovely red fruits that finish around that big medicinal peat, which is what the area of Islay in Scotland is all about.” This was the bottle that featured in Hannah’s one-time signature drink. “It’s so great for cocktails. I used to make a Burnt Pineapple and Laphroaig Whisky Sour. The caramelisation of the pineapple with the peat and smoke of the whisky is brilliant.” She recommends it for a cold winter’s night or for anyone loving smoke notes. “Laphroaig is like wrapping yourself up in smoke. It will always be one of my favourites.”

5. Tomintoul 16 Years Old Speyside Single Malt

This whisky comes from a distillery Hannah came across while working in high-end whisky bars in London. “They really are a distillery that’s doing all the right things.” While they have a few more experimental bottles on the market (Hannah recommends the Seiridh Oloroso), the 16-year-old is her other pick for anyone transitioning from blenders to malts. “It’s a beautiful neutral spirit that really shows they’re experts in what they do. It’s a really smooth, vanilla-y, approachable dram from an interesting distillery and makes for good conversation.” If you’re going to a tasting party with your friends, Hannah says it’s a good one to bring.