For many people, whiskey and warm weather don’t mix: peat, sherry, smoke and caramel aren’t exactly thirst-quenching flavors. But not all whiskeys are created equal, and some are sufficiently light and refreshing to stand alongside gin or vodka in a summertime bar. 
Bladnoch, a Lowlands single malt. The trick is knowing what to look for. Single malts from Islay, for example, tend to be heavy on the peat. Instead, seek the more delicate examples from the Lowlands region. Steve Ury, who writes the popular blog Sku’s Recent Eats, recommends Bladnoch, a Lowlands single malt “with a lot of malt that gives it a grassy quality that reminds me of spring.” One reason people associate whiskey with heavy flavors is that most fans lean toward older, more rarefied expressions. But older also means thicker and denser. Meanwhile, there are plenty of younger versions with softer, fruitier tones. “They have pear, fruit, apples and rose, all nice for the summer,” said Heather Greene, the whiskey sommelier at the Flatiron Room in Manhattan. She recommends young whiskeys from the Speyside region, like the 12-year-olds from the Balvenie and Glenfiddich. The same goes for this side of the Atlantic. Many of today’s craft whiskeys are under two years old, which allows their underlying grain notes to come through; Ms. Greene recommends the whiskeys from Tuthilltown and Long Island Spirits, both in New York State. And if you find the whiskey still tastes too hot, Mr. Ury said, don’t despair. “There’s no rule against throwing in a few ice cubes.”
Bladnoch, a Lowlands single malt. The trick is knowing what to look for. Single malts from Islay, for example, tend to be heavy on the peat. Instead, seek the more delicate examples from the Lowlands region. Steve Ury, who writes the popular blog Sku’s Recent Eats, recommends Bladnoch, a Lowlands single malt “with a lot of malt that gives it a grassy quality that reminds me of spring.” One reason people associate whiskey with heavy flavors is that most fans lean toward older, more rarefied expressions. But older also means thicker and denser. Meanwhile, there are plenty of younger versions with softer, fruitier tones. “They have pear, fruit, apples and rose, all nice for the summer,” said Heather Greene, the whiskey sommelier at the Flatiron Room in Manhattan. She recommends young whiskeys from the Speyside region, like the 12-year-olds from the Balvenie and Glenfiddich. The same goes for this side of the Atlantic. Many of today’s craft whiskeys are under two years old, which allows their underlying grain notes to come through; Ms. Greene recommends the whiskeys from Tuthilltown and Long Island Spirits, both in New York State. And if you find the whiskey still tastes too hot, Mr. Ury said, don’t despair. “There’s no rule against throwing in a few ice cubes.” 
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