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  • Photo: Inga Hendrickson

    “Local” liquor is often anything but. It starts as ethanol made by industrial manufacturers, then is aged, flavored, or filtered locally to make booze that only then has any claim to native status. But as craft distilleries proliferate—up fivefold in the past five years alone—producers are sourcing their wheat, rye, and sugar from nearby fields to capture regional terroir, as vintners do with wine. Result: flavors as distinctive as the ingredients.
  • Photo: Inga Hendrickson

    Caledonia Spirits Barr Hill Vodka

    Produced by a beekeeper in Vermont, the honey in this vodka is cold fermented and then added to the still for a richer, less astringent spirit. ($32, 375ml)
  • Photo: Inga Hendrickson

    Clear Creek Douglas Fir Eaux de Vie

    This 95-proof 95-proof liquor begins as brandy made from Oregon grapes, then the distillers add tips of springtime Douglas fir, enhancing the familiar juniper notes. ($50, 375ml)
  • Photo: Inga Hendrickson

    Breckenridge Distillery Bitters

    Among the new variations of potable bitters, this sipper is an ideal aperitif to settle your stomach before a big dinner, layered with complex flavors of roots, spices, and a hand-harvested alpine herb called genepi, similar to the wormwood in absinthe. ($29, 750ml)
  • Photo: Inga Hendrickson

    Troy and Sons Platinum Moonshine

    This smooth moonshine comes from heirloom white corn thought to be extinct—until it turned up on a farm outside Asheville, North Carolina, in 2010. ($30, 750ml)
  • Photo: Inga Hendrickson

    Dad’s Hat Pennsylvania Rye Whiskey

    Made with Pennsylvania grain, this rye is aged seven to nine months in 15-gallon casks, then bottled at 90 proof. ($40, 750ml)
  • Photo: Inga Hendrickson

    Death’s Door Gin

    Starting with organic wheat from Wisconsin’s Washington Island, Death’s Door adds handpicked juniper berries to impart a distinct North Woods twang. ($30, 750ml)
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