Sunset Spirits Issue 2024

THE SPIRITS ISSUE

COCKTAIL STORIES

Portland’s Top Sips The CaliforniaColombian Cocktail A Toast to Hollywood

SPIRITS COMPETITION AWARD WINNERS

SPIRITS

4 E ditor’s Letter

In praise of the hotel bar.

The Best of the West

6 Dialed in at Dahlia

At the Downtown LA Proper Hotel, the drinks and the design are equally exquisite. Here’s how to make their house Old Fashioned.

8 Toast of the Town

Take a tour of the Aster, Hollywood’s most inclusive exclusive private member club and hotel, where the city’s creative class enjoy a bar program and cocktails worth more than the price of admission.

14 Portland Power

Pacific Standard at the Kex hotel in Portland is that rare restaurant run by an awardwinning bartender, which is why the drinks are so darned good. We’ve got recipes for food and cocktails that celebrate the flavors of the West on the plate and in the glass.

22 The New Colombian Cocktail

Parche is one of Oakland’s best new restaurants and bars for modern Colombian cuisine and cocktails. Their vibrant, refreshing cocktails are ideal for warm weather parties.

30 The Award Winners

A survey of the top bottlings from this year’s Sunset International Spirits Competition.

ON THE COVER

The Cynar Collins at Pacific Standard.

Photograph by THOMAS J. STORY

Paul Iglesias and Sophie Akbar at their restaurant Parche in Oakland.

THOMAS J. STORY

X O BRANDY

98 Points

‘KNOW THYSELF’

Pendray’s Distillery – a unique, artisan distillery nestled in the heart of Paso Robles Wine Country. Come and experience all our small-batch, hand-crafted products.

Top Shelf Travel

There’s something special about hotel bars. They combine the romance of travel and the deliciousness of a well-made drink in a welcoming space that’s the ideal version of a home away from home. And the drinks at hotel bars these days are better than ever. I recently had the pleasure of dining at the excellent restaurant Maleza at the Drift Palm Springs, a stylish new hotel in the heart of the desert getaway. We were having a lovely meal of some of the best modern Mexican food I’ve had in Palm Springs, and it was the margarita that took the experience over the top. Maleza’s version, called Tequila, A Love Story, had all the flavors you expect: the herbaceous hit of good blanco tequila, zippy lime, just a touch of sweetness to smooth it all out. But there were other elements that I couldn’t quite put my finger on and that made it a delightful, mysterious experience. I asked the bartender and it turned out the secret ingredients were a house made lime cordial spiked with fresh ginger and a salted rim flecked with rose petals. You think you’ve had it all and then you have something entirely new. To help you find the best cocktails to order, the most delicious drinks to make at home, and the best bottles to buy, we’ve put together this issue celebrating the winners of the 2024 Sunset International Spirits Competition. In these pages you’ll find the brands that stand apart in their categories for their excellence. From vodka to tequila to whiskey and beyond, each and everyone of the brands featured in the directory are worthy of their awards and worth seeking out. Similarly the people and places celebrated in the feature stories are the tops in their fields and are devoted to serving exceptional drinks made with exceptional spirits: a vibrant Colombian restaurant in Oakland, a hotel that designed its restaurant around the bar program, a stunningly designed lounge, and more. To these practitioners of pleasure, hospitality, and beverage excellence, we heartily raise a glass. Cheers to one and all!

—Hugh Garvey, EDITOR-IN-CHIEF

CHAIRMAN & PUBLISHER

Michael A. Reinstein

EDITOR-IN-CHIEF

Hugh Garvey

DIGITAL DIRECTOR

Sarah Yang

CREATIVE DIRECTOR

Michael Wilson

PHOTO EDITOR

Christine Bobbish

STAFF PHOTOGRAPHER

Thomas J. Story

TRAVEL EDITOR

Krista Simmons

SOCIAL MEDIA EDITOR

Kristin Guy

CONTRIBUTING HOME & DESIGN EDITOR

VICE

Christine Lennon

DIGITAL INITIATIVES

Matt Gross

DIGITAL PRODUCER/NEWSLETTER EDITOR

Nicole Clausing

SENIOR DIRECTOR, PRODUCTION

Jamie Elliott

Sales & Marketing

SVP, MEDIA SOLUTIONS

Mort Greenberg

VP, SALES AND BUSINESS DEVELOPMENT

Brittany Brombach VP, PARTNERSHIPS

Kathleen Craven

HEAD OF TRAVEL

Pamela Coffey

HEAD OF OUTDOOR

Kristi Rummel

SVP, REVENUE OPERATIONS

Kelly Facer

DIRECTOR OF AD OPERATIONS

Mindy Morgan

HEAD OF CUSTOM EVENTS

Tracy Seng

Sunset Media International Corporation

Tom Griffiths

Graydon Sheinberg

The excellent Tequila, A Love Story, at Maleza at the Drift Palm Springs

Dialed in

The Proper Hotel group has made a name for itself by leveling up the hospitality experience in L.A. and beyond by marrying zeitgeisty yet timeless design and food and beverage experiences with top notch talent. In downtown L.A. proper they’ve literally leveled it up at the rooftop restaurant and lounge Cara Cara, with a menu overseen by award-winning L.A. chef Suzanne Goin, as well as her Caldo Verde, which blends California and Spanish culinary traditions.

The room is, like the rest of the hotel, imagined beautifully by designer Kelly Wearstler: all rose-colored zellige tile, sumptuous fabrics, cocktail tables and banquettes, and other low-slung furniture is dotted throughout the space creating intimate areas for sipping and chatting. The wonderful thing about the bar is that there’s no traditional long “bar” per se separating the

This reservations-only cocktail lounge at the Downtown L.A. Proper Hotel perfectly merges mixology and high design.

at Dahlia

drink making from the. Yes there’s a little marble-topped counter where drinks are made, but the cocktail cart rolled out tableside is not just the right amount of theater, but a welcome barrier-breaking flourish that lets the craft of the drinking making express itself intimately to guests. Here you can get little Iberian nibbles you might find in the barrios of Madrid: salt cod fritters with saffron-tinged aioli, tinned mussels, and grilled prawns. The drinks menu is a combination of refreshed classics, sometimes inflected with Spanish flavor: a Jerez Fizz stars PX sherry and Jerez brandy. The Sidecar is made with Calvados.

While you take a tour of this exquisite space, mix yourself Dahlia’s equally-well-considered version of the Old Fashioned and contemplate how upgrading an experience with the finest furnishings and ingredients makes for an immersive cocktail experience that engages all of the senses. Cheers to drinks at Dahlia!

The Dahlia OId Fashioned

The iconic cocktail is ennobled by well-sourced ingredients and technique. At Dahlia, the bartenders cold smoke premium maraschino cherries three times using a bar smoker. You can skip this step, but it makes a subtle and delightful difference at Dahlia.

2 ½ oz. Kaiyo Mizunara Oak Cask

Strength Japanese Whiskey

¼ oz. Luxardo Cherry syrup

4 dashes Bittercube Cherry Vanilla Bark Syrup

Lemon or orange twist

2 maraschino cherries, preferably Luxardo

In a glass pitcher or shaker filled with ice, combine ingredients and stir 20 times with a spoon or cocktail stirrer. Strain into a lowball glass filled with a single large ice cube. Squeeze citrus peel, skin side down, to express the oils directly into the drink. Garnish with citrus peel and two smoked cherries: one in the drink as a boozy dessert, and then one on a cocktail spear!

Skilled

Cocktails

mixologists mix up seasonal cocktails at each of the Aster’s three bars. Here a Vine St. Paloma is served at the rooftop bar (and we’ve got the recipe!).

IN A HISTORIC HOLLYWOOD LOCALE, THE ASTER HAS CREATED A HYBRID HOTEL AND MEMBERS CLUB THAT COMBINES HOSPITALITY, CREATIVITY, AND COMMUNITY.

Photographs by THOMAS J. STORY

at the Club

ollywood and Vine has always been an intersection of dreams, the sidewalks studded with the names of movie stars, the Pantages and El Capitan theaters just up the way, the iconic Capitol Records tower rising over it all. It’s a fertile historical backdrop for a neighborhood that’s now home to Netflix and numerous “techtainment” businesses. And an organic extension of that creative resurgence is the Aster, a hybrid boutique hotel and membership club that’s flipped the script on the ever-evolving social club model.

In the past decade, there’s been a boom in social clubs in the West, part of a global phenomenon that saw the traditional members club expanded upon in dozens of iterations: the women’s-only club, the creative class club, the tech club, the luxe fitness/wellness club. As co-working spaces like WeWork and its competitors grew in popularity, the shift from being social-first to more work-friendly accelerated. Now many clubs exist as a sort of fifth space beyond home, office, hotel, restaurant/bar, and entertainment venue. The Aster is one such hybrid model and enriches the genre with Hollywood flair.

The Aster is, like many social clubs, low-key from the outside: a large heavy blue door and a valet sign are the only clues it’s there, with no indication of the charming spaces that lie within. Beyond the door, the light shifts and a single desk serves as guest and member check-in. Before it became the Aster, the space was the opulent Hollywood outpost of the h.Club, a London-based club funded in large part by Paul Allen. The bones of the extensive revamp of the space remains, and just one floor above, there’s a secret pool discretely nestled between the two towers of the building offering that rare combination of privacy and open sky in the center of the city. Here hotel guests swim laps or sip sparkling rosé tucked into ice buckets while members work on a laptop or practice the old Hollywood tradition of the poolside meeting. Just off the pool, there’s a bright tropical-themed bar with low club chairs, marble topped cocktail tables, and plush banquettes. On the sprawling roof, guests enjoy a spectacular view of the old 1920s buildings of Hollywood with their vintage neon signs, the Hollywood sign nestled in the hills, and that mid-century masterpiece, the Capitol Records building. Intimate lounge areas with fire pits fill the space, an outdoor movie screen is on one wall, there are two bars, and a restaurant overseen by celebrity chef Marcel Vigneron. Serving punchy modern California dishes like caviar topped chips and dip and miso salmon and a stellar smash burger, the restaurant is called Lemon Grove, a name that pays homage to the agrarian roots of the neighborhood. The hotel rooms are throwback glam with rotary-style phones, plush furnishings, and black and white photos— and among the best deals in Hollywood. It’s a stylish and savvy hotel hack for in-the-know travelers.

While anyone can book a room at the hotel, members have access to a private floor that’s the heart of the club experience. With its own bar and lounges, baby grand piano, cabaret space, work studios and meeting rooms, a screening room playing first-run films and documentaries, and a music and podcast studio, the space is an opulent

Vine St. Paloma

The Aster makes its paloma with bruleed grapefruit juice for a slightly caramelized flavor, but regular juice works too.

1 ¾ oz. Calirosa Blanco Tequila

½ oz. Ancho Reyes

½ oz. agave syrup

¾ oz. grapefruit juice

½ oz. lime juice

Pinch of salt splash grapefruit soda grapefruit wedge

Shake ingredients with ice, strain into a Tajinrimmed Collins glass filled with ice. Top with grapefruit soda, garnish with grapefruit wedge.

Gintonico

Mixing a little butterfly pea plant powder with gin makes for a vivid spin on the Spanish gin and tonic. The Aster infuses their St. Germain with lavender for extra botanical flavor.

2 oz. butterfly pea powder-infused Bombay Dry Gin

½ oz. lavender-infused (optional) St. Germain

¼ oz. lime juice cucumber slices

Combine ingredients in a wine glass filled with ice. Top with tonic water, garnish with cucumber slices and serve.

Oaxacan Manhattan

A slightly smoky spin on the classic Manhattan.

1 ½ oz. mezcal

1 ½ oz. Cynar

½ oz. sweet vermouth

2 dashes chocolate bitters

1 Luxardo cherry

Combine mezcal, cynar, sweet vermouth, and bitters in a mixing glass filled with ice. Stir 20 times, then strain into a Nick and Nora glass. Garnish with cherry and serve.

full service facility for the members of the creative industries that roost here. On any given day, the Aster is buzzing with pitch meetings, table reads, and marketing brainstorming sessions, with the night giving way to wine tastings, screenings, member dinners, and industry panel discussions.

If this all sounds rarified and out of reach, think again. While private member clubs have a reputation for being exclusive and impossible to get into, the Aster practices an open door member policy that invites anyone to join. It’s a refreshing twist that’s increasingly common in the world of member clubs. With fees that average out to a movie ticket a day—and reciprocity with clubs in San Francisco, Salt Lake City, Aspen, Denver, and beyond—it represents an accessible yet aspirational paradigm shift for nomadic workers in the increasingly hybridized work world in the West.

Clockwise from top left: Guest rooms at the Aster are colorful updates on the Hollywood pied-à-terre; cactii and the Capitol Records building are a classic California pairing; the bar on the member level, ready for cocktails or co-working.

PORTLAND’S NEW PACIFIC STANDARD TELLS THE MODERN STORY OF FOOD IN THE WEST, WITH SMART DRINKFRIENDLY SNACKS AND INCREDIBLE COCKTAILS TO MATCH.

Photographs by THOMAS J. STORY

Food Raisingthe Bar

Jeffrey

Morgenthaler can get pretty philosophical when it comes to bar food. “The West Coast has its own special food language, and I think there is a larger conversation in there about classic West Coast gastronomy that is deeper than the typical farm-to-table discussion. Pacific Standard isn’t Alice Waters; it’s James Beard.” There aren’t a lot of bartenders working these days who name-drop deceased East Coast culinary lions when riffing on the inspiration behind their latest project. But then again there aren’t many bartenders like Morgenthaler. He’s the guy who put Portland cocktails on the map, first at Clyde Common at the Ace Hotel, then at Pépé le Moko. He’s written two books on the subject. He’s an excellent maker of drinks with some 30 years behind the bar. And Pacific Standard at the KEX Hotel in Portland is his longtime dream.

Pacific Standard is, as Morgenthaler explains it, somewhat confusingly, “a restaurant bar without a restaurant.” Morgenthaler was tired of the 4 a.m. closing times, the rowdy clientele, and the limitations of simply making drinks, and gravitated toward the refinement of a restaurant setting: well-behaved clientele, access to great produce and product, good food to keep people grounded and lingering. Pacific Standard has all of those things, but unlike a restaurant bar, as Morgenthaler likes to point out, the bartenders are running the show. Yes, there’s food, but instead of coming from a culinary mind, it’s a bartender’s menu. So the food is hearty and drink friendly, and personal, and reflective of Morgenthaler’s pan-Western tastes, not with hyper-regional specificity but in a meandering greatest hits, road trip sort of way: artichokes with

dip as a nod to their spiritual home of Castroville, a drive-through burger with a hat tip to In-N-Out, a spiked date shake boozily saluting Palm Springs, Caesar salad from Tijuana with an optional Pacific Northwest Dungeness crab supplement.

The drinks are equally classic, though less overtly Western: subtle spins on Old Fashioneds, gimlets, and negronis, but all with a welcome twist—their ABV percentages are listed so customers know exactly what they’re getting into, a 37 percent ABV Old Fashioned or a 9.99 percent “AllDay Bloody Mary.” It’s a brilliant public service that all bars would be wise to adapt. And for those who aren’t imbibing the hard stuff, he offers wellcrafted zero-ABV drinks, such as the Tiger Balm, made with a nonalcoholic spirit infused with bay leaf, pepper, and lime, which we have included here.

Rose Negroni

We support the ever-evolving reinterpretation of the Italian negroni cocktail. This floral spin is elegant and not too bracing.

1 oz. Beefeater gin

1 oz. Luxardo Bitter Bianco

1 oz. Yzaguirre Rosé vermouth

½ tsp. simple syrup

1 pinch salt Lemon twist

Combine all ingredients and stir with ice until chilled.

Strain into a chilled Old Fashioned glass and garnish with a lemon twist.

Tiger Balm

Who says a nonalcoholic cocktail can’t be fun? This refreshing tropical drink combines off-theshelf Wilderton Lustre, citrusy and floral, with a house-made zero-proof spirit.

2 oz. Nonalcoholic Spirit (see recipe below)

¾ oz. Wilderton Lustre

1 oz. pineapple syrup (see recipe at right)

1 oz. lime juice

Lime wheel

Combine all ingredients in a shaker filled with ice. Shake and strain into a tall chilled glass. Fill with crushed ice. Garnish with lime wheels.

Nonalcoholic Spirit

It seems like a new brand of nonalcoholic spirits is released every week. Making your own is incredibly easy. The vinegar gives this bite, the tannin in the tea gives it backbone, and the pepper, bay leaf, and lime peel give it a slightly gin-like profile.

12 oz. water

2 oz. distilled white vinegar

1 Tbsp. grated lime peel

1 tsp. whole black peppercorns

2 bags green tea

¼ tsp. salt

1 small bay leaf

Pineapple Syrup

A TROPICAL TAKE ON CLASSIC SIMPLE SYRUP.

MAKES ABOUT 1 CUP

1 cup sugar

1 cup water

1 cup fresh pineapple chunks

1. Combine the sugar and water in a saucepan over medium heat. Stir until the sugar has completely dissolved. Add the pineapple chunks to the saucepan. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes.

2. Remove the saucepan from the heat and let the mixture steep as it cools down to room temperature. This will allow the pineapple flavor to infuse into the syrup. Once cooled, strain the syrup through a fine-mesh sieve into a clean jar or bottle, pressing the pineapple chunks to extract as much liquid as possible. Discard the pineapple chunks. Store your pineapple simple syrup in the refrigerator. It should stay fresh for about a month.

Combine all ingredients in a small saucepan and bring to a boil over medium heat. Cover and remove from heat immediately, and let sit 5 minutes. Strain solids through a fine mesh strainer or coffee filter, let come to room temperature, bottle, and refrigerate.

2 oz. Cynar

¾ oz. lemon juice

½ oz. simple syrup

2 oz. soda water

Lemon wedge

Cynar Collins

Combine Cynar, lemon juice, and simple syrup with ice in a cocktail shaker and shake until chilled. Add soda directly to shaker and strain over fresh ice in a Collins glass. Garnish with a lemon wedge.

Shrimp Rolls

Pacific Standard uses Oregon bay shrimp in this zippy, creamy take on the lobster roll, but any small shrimp will be equally delicious.

MAKES 4 APPETIZERS

SHRIMP ROLL SAUCE

Another example of why you need more than one style of mayo in your fridge if you want to up your saucemaking game.

MAKES: 1 CUP

¾ cup Best Foods mayonnaise

1 tsp. Dijon mustard

2 tsp. minced garlic

¾ tsp. Tabasco

¾ Tbsp. Worcestershire sauce

1 medium lemon, zested

3 Tbsp. freshly squeezed lemon juice

1 8 tsp. cayenne pepper

¼ tsp. sweet paprika

1 8 tsp. ground cinnamon

1 8 tsp. celery seed

1 tsp. white vinegar

1 small shallot, minced

¼ cup fresh dill, minced

¼ tsp. salt

¼ tsp. ground black pepper

In a medium bowl, whisk together mayonnaise, mustard, garlic, Tabasco, Worcestershire sauce, lemon zest, lemon juice, cayenne pepper, paprika,

cinnamon, celery seed, and white vinegar. Fold in the shallot and dill. Season to taste with salt and black pepper.

SHRIMP ROLL ASSEMBLY

4 split-top brioche rolls or hot dog buns

2 cups bay shrimp, poached 4 minutes in simmering salted water

1 3cup Shrimp Roll Sauce

1 Tbsp. thinly sliced chives

2 Tbsp. diced celery

Salt

Squeeze lemon juice

8 tsp. red tobiko

12 sprigs chervil

Butter

1. In a small mixing bowl, combine cooked shrimp, Shrimp Roll Sauce, chives, and celery. Season with salt and a squeeze of lemon juice to taste. Stir until combined. (Do ahead: Refrigerate when finished. Will keep up to 24 hours.)

2. When ready to serve: Heat a large cast-iron skillet over medium high heat. Butter the rolls and toast on both sides until lightly browned. Fill each roll with a generous amount of the shrimp salad. To serve, place 2 tsp. of tobiko in three small piles on each roll, and place a piece of chervil atop the tobiko.

Mussels With Fennel Cream

This rich mussel dish is all about the broth, which is enriched with heavy cream and spiked with hard cider to brighten it up and give it backbone. The mussels will yield their briny liquor once steamed, so consider getting an extra baguette to sop up all the juices.

MAKES ABOUT 1 QUART

1 cup dry hard cider

3 cups heavy cream

3 medium shallots, roughly chopped

1 fennel bulb, roughly chopped (save the fronds!)

3 sprigs thyme

3 bay leaves

Salt to taste

1. In a small saucepan over low heat, add the cider and cook the alcohol out of the cider. Don’t allow it to come to a boil, and do not reduce. This should take approximately 20 minutes. If there is any discoloration or build up on the sides of your pot, swap it out for a fresh one before the next step.

2. Add the cream, shallots, fennel, thyme, and bay leaves. Bring the pot to a low simmer. Again do not boil or reduce. Allow all ingredients to steep in the cream for no less than 15 minutes. Taste and add salt as needed. The cream should be noticeably sweet and aromatic. If not, let steep 5 minutes more.

3. Strain the solids from the sauce through a fine mesh strainer and discard solids. Pour sauce into a shallow pan and allow to cool completely. This can be made up to three days in advance.

MUSSELS ASSEMBLY

MAKES 4 APPETIZER SERVINGS

4 Tbsp. unsalted butter, cold

1 tsp. garlic, minced

2 Tbsp. finely diced shallot

2 Tbsp. finely diced fennel

6 oz. dry hard cider

1½ pounds mussels

1 quart Mussel Cream

Salt

Lemon juice

Fennel fronds

1 baguette, grilled (or toasted) and cut on a bias into long pieces

1. Heat a large deep-sided skillet or pot with a lid over medium-high heat.

2. Add 1 Tbsp. butter along with the garlic, shallot, and fennel.

3. Cook vegetables, stirring occasionally, until they are just translucent, without any color, about 3 minutes.

4. Deglaze the pan with the cider, allow it to come to a boil, and then add mussels and Mussel Cream.

5. Increase heat to high. Cover the pot with a lid and cook until the mussels open, 3 to 5 minutes.

6. Using a slotted spoon or spider strainer, remove the mussels from the pan.

7. Bring the sauce back to a boil, add the remaining 3 Tbsp. butter, and stir until emulsified.

“ There aren’t many bartenders like Jeffrey Morgenthaler. He put Portland on the cocktail map with Clyde Common at the Ace Hotel back in the day. Pacific Standard at the KEX Hotel is his lifelong dream.”

8. Remove the pan from the heat and season to taste with salt and lemon juice.

9. Divide the mussels evenly between four bowls, discarding any that failed to open. Pour the emulsified sauce over the mussels.

10. Garnish with fennel fronds, and finish the bowls with pieces of grilled baguette.

Spring Onion Dip

Sweet and umami-packed Japanese Kewpie mayo and crunchy fried shallots make this an Asianesque spin on everyone’s favorite party dip. Onion powder gives it that nostalgic flavor boost.

MAKES ABOUT 3 CUPS

¾ cups Kewpie mayonnaise

1¾ cups sour cream

½ tsp. garlic, microplaned or minced

¼ tsp. Dijon mustard

1 Tbsp. kosher salt

1 Tbsp. onion powder

1 tsp. lemon zest

2 Tbsp. freshly squeezed lemon juice

¾ cup thinly sliced green onion

1 bunch chives, thinly sliced (about 1 3 cup)

½ cup fried shallots*

¼ cup buttermilk

Salt and lemon juice to taste

1 large bag potato chips

In a medium bowl, combine mayonnaise, sour cream, garlic, mustard, salt, onion powder, lemon zest, lemon juice, green onion, chives, fried shallots, and buttermilk. Whisk everything together until thoroughly combined. Season to taste with salt and lemon juice. Serve with your favorite potato chips—at Pacific Standard, we use Ruffles.

*Maesri brand fried shallots are good, check your local asian supermarket.

Parche is Oakland’s liveliest new restaurant and bar. It injects the dining scene with dose of festive vibes and big flavors—both on the plate and in the glass. Pull up a stool and taste the new Colombian-California cocktail.

a Thursday night at Parche in Oakland and the place is banging: groups at tables, date-night two tops, and walk-ins at the bar nod to a Latin-inflected soundtrack as they sip vividlycolored craft cocktails and tuck into artfully plated arepas and empanadas dressed with avocado mousse and jalapeno-cilantro aioli. Other dishes that meld California-modern and Colombian cuisines command the energetic room’s attention: a take on the now classic California brussel sprouts

side dish is ennobled with plantain crumble. An impressive short rib is served “Cartagena-style,” braised in Mexican Coke and served with a yuca-coconut mash. And oh those drinks: equally artful, they’re complex, full-flavored, bracing, and just the right amount of sweet, strong, and sour—the better to toast this moment that embodies the progression of West Coast dining, Oakland-style. In this multicultural city whose best restaurants have long prided

themselves on taking foodways forward, with a nod to the impeccable sourcing and culinary discipline wrought by Alice Waters and all who followed in her footsteps, Parche is a welcome addition that manages to feel entirely new and instantly at home. Garnering rave reviews and near instant inclusion in the Michelin guide, Parche (pronounced par-shay) is the brainchild of Paul Iglesias who runs the restaurant along with his wife Sophie. Paul wanted to mine his

Sangria Sereno

This delightfully complex sangria is loaded with intense tropical flavors thanks to the inclusion of artisanal liqueurs from Mexican brand Pajarote Ponche, which makes its beverages with natural fruit pulp. The Clavo and Cardamom flavor adds spiced depth, while the Red Sangria mix from Napabased Perfect Puree is a restaurantready shortcut to baseline sangria deliciousness. The other ingredients are smartly layered on top to make for an unforgettable, party-ready Sangriastyle punch. To make the honey ginger syrup, combine 1 cup water, 1 cup honey, and 1 large knob of peeled fresh ginger in a small pan. Bring to a boil, then simmer over medium heat, stirring, until the honey and water are thoroughly combined, about 1 minute. Remove from heat and let cool as the ginger infuses its flavor into the syrup, about 45 minutes. This recipe succeeds on the quality of the ingredients so be sure to give yourself a little time to source all of the specialty bottlings. Once you have them, you’ll be able to mix this punch up all summer long. This drink is all about the pre-batching: mix it up a day in advance to make it easier on you as a host! / SERVES 20

½ cup Ponche Pajarote Guayaba

½ cup onche Pajarote Clavo & Cardamom:

½ cup El Neto Manzanilla

½ cup Perfect Puree Red Sangria

¾ cup freshly squeezed lemon juice

¾ cup White Grape Juice

¾ cup Apple Juice

½ cup Honey Ginger Syrup

2 bottles Dry Rosé Wine

5 cups Chico Chai, Chai Tea concentrate

In a large bowl combine the ingredients and stir until thoroughly combined. If you don’t have a bowl large enough to hold all of the ingredients, divide the ingredients across two bowls, or cut the recipe in half. Make up to a day in advance (any longer and the citrus will oxidize). Serve over ice in wine glasses.

PERFECT PAIRING EMPANADA

AJIACO:

Shredded chicken and papa, corn and capers, jalapeñocilantro crema. Refresh yourself with Sangria’s fruity and vibrant flavors which complement the savory and rich fillings of the empanadas (the perfect way to wash the Parche’s potato empanada down in our opinion).

Colombian heritage and bring all of his training in fine dining from DC to the Bay Area to the table… and the bar. On my first visit we got to talking about his philosophy of hospitality and I’m not surprised to learn his first job in the restaurant industry was under Spanish-born, DC-based chef José Andres who’s creativity and care of the diner (not to mention philanthropy) are legendary. As we chat he apologizes as he learns one of his guest tables is celebrating a birthday. He brings out a celebratory cocktail from the bar, the entire staff of the restaurant breaking into a song otherwise reserved for carnival. It’s a thrilling convivial parade that’s sweet and kind of embarrassing but welcome in a restaurant world that can sometimes take itself too seriously.

That communal, culinary, and cocktail-focused moment is at the heart of what Parche is all about: people coming together in a shared space where they can eat the highest expression of a cuisine in a city that nourishes diversity. So join us as we take a tour of the colorful corner of the world known as Parche, and learn a few of the delicious drinks that celebrate the ever evolving spirit of the West and will let you throw your own Parche-style party at home.

Como un Lulo

Like many of the signature drinks at Parche, this is a pre-batch specialty that makes throwing a party all the easier, and delicious. Again, sourcing is key, so set yourself up for success by seeking out these brands. This is a strong drink so, pour lightly!

According to Iglesias: “Como un lulo” (or “like a lulo”) has a slightly new meaning, being a slang expression for checking someone out, similar to “like a peach.” I usually just tell people it’s a Colombian fruit, but the phrase is something you’d say if you saw someone attractive across the street. The idea for the drink is a marriage of 3 Colombian rums with the fruit, inspired by a daiquiri. / SERVES 32

3 cups Paranubes Oaxacan Rum

2 cups Ron de Caldas Blanco Rum

1 ½ cup Antioqueño Tapa Roja

1 ½ cups Antioqueno Tapazul

3 cups Lulo Cordial

2 ½ cups Water

In a large bowl, combine the ingredients and stir to combine. To make each drink: pour a three ounce portion into a cocktail glass or mixer filled with ice. Stir 20 times to chill and dilute, then strain into a chilled martini glass.

PERFECT PAIRING ABORRAJADO DE PLÁTANO:

Sweet plantain fritter, spicy blue crab, mandarin kewpie, shaved garrotxa. Elevate your palette with the complex flavors of rum paired with the sweet notes of plantains which compliment the sweetness of the orange liquor. The warming nature of rum paired with the soft and hearty Aborrajado de plátano dish creates, in our opinion, the ideal comfort meal.

Tart & Tropical

Like the Como en Lulo, guanabana is an iconic fruit in Colombia. We wanted a non-alcoholic beverage similar to our signature mezcal-based Manabana Cocktail, but with no added sugar. It’s a simple combination that is better than the sum of its parts. / SERVES 12

8 cups Coconut Water

4 cups Pineapple Juice

2.5 cups Soursop Guanabana

1.67 cups freshly squeezed lemon juice

In a large bowl combine ingredients and stir until thoroughly combined. Serve over ice in a rocks glass.

PERFECT PAIRING

TRUCHA A LA PLANCHA:

Whole McFarland trout wrapped in plantain leaf with achiote & citrus, served with rice. For the ideal zero proof pairing, Parche’s Tarte N Tropical cocktail paired with their flavorful trout is the perfect health forward pairing for a light yet colorful meal.

Unbox the West

Every three months, you’ll get a box full of home, design, food, and garden products from the West and beyond curated by Sunset editors. Our next box will be themed around summer fun. Expect products to help you make the most of the season while you’re grilling, hitting the beach, and keeping cool by the pool. It’s the easiest way to live the Sunset lifestyle! The Sunset Subscription Box delivers the Best of the West straight to your door!

It’s a wonderful wide world of spirits, and each year we host the Sunset International Spirits Competition to steer you to bottles worth seeking out. We assembled an esteemed panel of judges and tasted our way through hundreds of bottles that collectively represent what’s being distilled throughout the West and beyond. Whether it’s whiskey, bourbon, rum, liqueur, vodka, or gin, one and all they embody what spirits lovers want most: incredible flavor, the highest production standards, and, above all, deliciousness. Cheers to the winners!

THE COMPETITION JUDGES

Dan Berger, award-winning wine columnist

Debra DelFiorentino, sommelier, CSW, and CWP

Ziggy Eschliman, radio and TV host, blogger, the Contessa of Cocktails

Tara Heffernon, sommelier and restaurant owner

Jason Jorgensen, co-founder and head distiller Alley 6

Jennifer Kelly, sommelier, consultant, and spirit expert

Lara Sanfilippo, sommelier and restaurant owner

Chris Sawyer, sommelier to the stars, radio and TV personality

Jason Schneider, general manager, Bottle Barn, chief spirit buyer

Vicki Tomesello, sommelier and consultant

Larry VanAalst, sommelier, radio host, The Sonoma Report, CRN radio

Garden. Home. Recipes. Travel.

•

Congratulations to This Year’s Sunset Spirits Award Winners

PENDRAY’S DISTILLERY

XO Brandy

Award: Best of the Best, Best Brandy, Best of Class. Score: 98

Tasting Notes: Simple finish. Caramel, cardamom. Balanced. Pasoportwine.com

BRUCATO AMARO

Chaparral

Award: Best Liqueur, Best of Class, Double Gold Score: 98

Tasting Notes: Big, powerful, freshly ground peppercorns, coriander. Brucatoamaro.com

CIERTO TEQUILA

Private Collection, Extra Anejo Award: Best Tequila, Best of Class, Double Gold Score: 97

Tasting Notes: Warm autumnal. Beautifully aged. Nice notes of baking spices, caramel, white peppers, dried papaya, and pineapple acidity. Cierto.com

CUTWATER SPIRITS

Cutwater Mezcal Reposado Award: Best Mezcal, Best of Class, Double Gold Score: 95

Tasting Notes: Spice on nose, jalapeno, tabasco, citrus, consumer diverse. cutwaterspirits.com

CUTWATER SPIRITS

Cutwater Spicy Bloody Mary Award: Best Ready to Drink, Best of Class, Gold Score: 93

Tasting Notes: Well balanced, fresh, clean and spicy. cutwaterspirits.com

HINTERHAUS DISTILLING

South Grove Gin

Award: Best Gin, Best of Class, Double Gold

Score: 95

Tasting Notes: Nice floral on palate. Lovely, complete. hinterhausdistilling.com

JEWELL DISTILLERY CITRON VODKA

Jewell Citron Vodka Award: Best Vodka Flavored/ Infused, Best of Class, Double Gold

Score: 97

Tasting Notes: Best of Class, Double Gold. Lime peel, lemongrass, natural flavor. jewelldistillery.com

ROYAL MASH

Royal Mash Vintage 2020 Award: Best Vodka, Best of Class, Double Gold Score: 98

Tasting Notes: Iconic Potato Vodka. James Bond. royalmash.com

SAVAGE & COOKE, LLC

Savage & Cooke Bourbon Whiskey Award: Best Whiskey, Best of Class, Double Gold

Score: 98

Tasting Notes: Little spicy, earthy, very complex, elegant finish. savageandcooke.com

SPIRIT OF GALLO

High Noon Grapefruit Award: Best Hard Seltzer, Best of Class, Double Gold Score: 96

Tasting Notes: Nose of grapefruit pith and ripe grapefruit. Nice, pleasing, and refreshing. .gallo.com

VENUS SPIRITS

El Ladron Yolo - CA Roasted Agave Award: Best Other Agave Spirits, Best of Class, Double Gold Score: 97

Tasting Notes: Great flavor. Solid aroma, cinnamon, floral nose. Creamy. venusspirits.com

THE BRAND GUILD

Uncle Nearest 1884 Small Batch Whiskey

Award: Best of Class, Double Gold

Score: 97

Tasting Notes: Smokey, caramel, floral (Jasmine). thebrandguild.com

BEEHIVE DISTILLING

Barrel Reserve Award: Best of Class, Double Gold.

Score: 96

Tasting Notes: Very autumnal. Beautiful expression of spice. Lingering finish. Very well balanced. Chocolate, vanilla, candied citrus. beehivedistilling.com

CIERTO TEQUILA

Private Collection, Anejo Award: Best of Class, Double Gold

Score: 95

Tasting Notes: Beautiful complexity agave. Lingering finish. Nice brightness. Cierto.com

CUTWATER SPIRITS

Cutwater Strawberry Margarita Award: Best of Class, Double Gold

Score: 95

Tasting Notes: Lighter, floral, pretty. cutwaterspirits.com

CUTWATER SPIRITS

Cutwater Tropical Tiki Rum Mai Tai Award: Best of Class, Double Gold

Score: 98

Tasting Notes: Crushable, almond & orange. cutwaterspirits.com

CUTWATER SPIRITS

Cutwater White Russian Award: Best of Class, Double Gold

Score: 95

Tasting Notes: White chocolate, macadamias, coconut, mouth feeling textures. The Big Lebowski meets White Christmas. cutwaterspirits.com

503 DISTILLING

Silent Rock Vanilla Whiskey Cream Award: Best of Class, Double Gold

Score: 96

Tasting Notes: Fresh Milk flavor with notes of roasted almond vanilla bean. Tapioca pudding. 503distilling.com

MOJO

Angel’s Envy 2023 Cask Strength

Straight Rye Whiskey Finished in Sauternes and Toasted Oak Barrels: Award: Best of Class, Double Gold

Score: 98

Tasting Notes: Rich, nice color, dense, oily, orange peel. Vanilla, nutmeg. True to its category. mojopsg.com

MPL BRANDS

Espresso Martini

Award: Best of Class, Double Gold

Score: 96

Tasting Notes: True to type. Balanced sweetness. rancholagloria.com

SPIRIT WORKS DISTILLERY

Barrel Reserve Sloe Gin Award: Best of Class, Double Gold

Score: 97

Tasting Notes: Perfumy, analgesic, bright and entrancing. spiritworksdistillery.com

ST. GEORGE SPIRITS, INC.

NOLA Coffee Liqueur

Award: Best of Class, Double Gold

Score: 95

Tasting Notes: True coffee flavors. stgeorgespirits.com

TOAN AND COMPANY DISTILLING LLC

Terrapin Spruce Award: Best of Class, Double Gold

Score: 95

Tasting Notes: Floral aromatics, wild herbs, very smooth, good stand-alone spirit. tcdistilling.com

ALCHEMY DISTILLERY

Bottled in Bond Rye Whiskey Award: Best of Class, Gold Score: 93

Tasting Notes: Orange peel, vanilla, salty caramel. alchemydistillery.com

BENDISTILLERY

Black Butte Whiskey Cask Strength Award: Best of Class, Gold Score: 93

Tasting Notes: Oak driven, rich coffee, chocolate, warm and

toasty. bendistillery

CURICH | WEISS

Las Californias Citrico Award: Best of Class, Gold Score: 92

Tasting Notes: Soft Citrus. Lemon on the nose. Lime on the palate. curichweiss.com

CUTWATER SPIRITS

Cutwater Whiskey Lemonade Award: Best of Class, Gold Score: 92

Tasting Notes: Well balanced, not too sweet or tart, like homemade. cutwaterspirits.com

LOVETON FARMS

DISTILLERY

Arizona Reaper Award: Best of Class, Gold Score: 90

Tasting Notes: Exotic. Hot honey, layer of spice. lovetonfarmsDistillery.com

FAST PENNY SPIRITS

Amaricano Shakerato Award: Best of Class, Gold Score: 93

Tasting Notes: Great flavor combo, subtle sweetness, balanced, good mouth feel. fastpennyspirits.com

CIERTO TEQUILA

Reserve Collection, Extra Anejo Award: Double Gold Score: 95

Tasting Notes: Beautiful. Impressive. Nice spice and dried fruits. cierto.com

CUTWATER SPIRITS

Cutwater Lime Margarita Award: Double Gold Score: 96

Tasting Notes: Fabulous! Would rather have this than a margarita you order at a bar. cutwaterspirits.com

CUTWATER SPIRITS

Cutwater Tiki Rum Hurricane Award: Double Gold Score: 96

Tasting Notes: Boom! Milk drop! Awesome. cutwaterspirits.com

JACK FROM BROOKLYN

Sorel Liqueur Award: Double Gold Score: 96

Tasting Notes: Pomegranate, molasses, Indian spices. sorelofficial.com

LAMONCELLO

Award: Double Gold Score: 96

Tasting Notes: Lemon Drop in a liquid form. lamoncello.com

LOCKWOOD DISTILLING CO

Turbo Vodka Award: Double Gold Score: 96

Tasting Notes: Sultry balanced nuances. lockwooddistilling.com

REDWOOD EMPIRE DISTILLING

Redwood Empire Whiskey

Lost Monarch Blend of Straight Whiskeys

Award: Double Gold

Score: 96

Tasting Notes: Very sophisticated, delicate, vanilla, nutmeg. redwoodempirewhiskey.com

REDWOOD EMPIRE DISTILLING

Redwood Empire Whiskey

Rocket Top Batch 3

Award: Double Gold

Score: 97

Tasting Notes: Clean, fresh, nice aromatics. Seductive sipping style. redwoodempirewhiskey.com

THE BRAND GUILD

Uncle Nearest Premium Whiskey

Uncle Nearest Straight Rye Whiskey Award: Double Gold

Score: 97

Tasting Notes: Caramel, nice style, sweet oak, vanilla, buttery, almond butter. thebrandguild.com

ABSINTHIA’S BOTTLED SPIRITS

Absinthia Organic Absinthe Superieure

Absinthia Absinthe Verte Award: Gold

Score: 91

Tasting Notes: High class. Good & Plenty. True to form. absinthia.com

AVID MARKETING GROUP

Stranahan’s

Mountain Angel Award: Gold

Score: 92

Tasting Notes: Light aroma, fruity, solid. avidinc.com

BEEHIVE DISTILLING

Craft Vodka Award: Gold

Score: 90

Tasting Notes: Smooth quaffable, subtle notes of coconut, roasted nuts. beehivedistilling.com

CALISCO SPIRITS LLC

Spirit of California Award: Gold

Score: 93

Tasting Notes: Nose of light citrus, moves into deep fruit. Drinks smooth and clean. caliscospirits.com

CAMPFIRE BEVERAGES, LLC

Campfire Coffee Liqueur

Award: Gold

Score: 90

Tasting Notes: Bitter chocolate, coffee ice cream. campfireBeverages.com

CIERTO TEQUILA

Private Collection, Blanco Award: Gold

Score: 92

Tasting Notes: Nice note of white pepper, Smooth finish. Quite earthy. cierto.com

CURICH | WEISS

Nixta Award: Gold

Score: 91

Tasting Notes: Flowery. Oven dried mushroom. Wild chantarelles. curichweiss.com

CURICH | WEISS

The Community Spirit

The Community Spirit Vodka Award: Gold Score: 91

Tasting Notes: Supple finish, supple spice. curichweiss.com

CUTWATER SPIRITS

Cutwater Bali Hai Tiki Gold Award: Gold Score: 90

Tasting Notes: coconut creme, Malibu sundown. cutwaterspirits.com

CUTWATER SPIRITS

Cutwater Peppermint White Russian Award: Gold Score: 94

Tasting Notes: Perfect for the holidays or anytime, great viscosity, beautiful flavors. cutwaterspirits.com

CUTWATER SPIRITS

Cutwater Pineapple Margarita Award: Gold Score: 90

Tasting Notes: Distinctive pineapple creamsicle. cutwaterspirits.com

CUTWATER SPIRITS

Cutwater Tequila Reposado Award: Gold Score: 92

Tasting Notes: Round mouth feel. Hints of spice on finish. Roasted hazelnut. cutwaterspirits.com

CUTWATER SPIRITS

Cutwater Tiki Rum Punch Award: Gold

Score: 91

Tasting Notes: Finish vibrant & fruity. cutwaterspirits.com

CUTWATER SPIRITS

Cutwater Vodka Mule Award: Gold

Score: 90

Tasting Notes: Citrus notes, smooth easy going, ginger citronella. cutwaterspirits.com

ELLISON BREWERY AND SPIRITS LLC

Ellison Premium Vodka Award: Gold Score: 91

Tasting Notes: Clean, pure, focused, subtle spices, notes of wintergreen. .ellisonbrewing.com

HIGHCLERE CASTLE SPIRITS

Highclere Castle Gin Award: Gold Score: 93

Tasting Notes: Fun and nicely balanced. Nice citrus coming through. Anise and cardamon. highclerecastlespirits.com

HIJOLE TEQUILA

Hijole Blanco Tequila Award: Gold Score: 93

Tasting Notes: Beautiful spice. Really nice complexity. hijoletequila.com

HOLYSTONE DISTILLING

Bosun’s Navy Strength Gin Award: Gold Score: 92

Tasting Notes: Notes of citrus, honey. Balanced and lingering. holystonedistilling.com

MOJO

Angel’s Envy

Angel’s Envy Cask Strength Kentucky Straight Bourbon Whiskey Finished in Port Wine Barrels. Award: Gold Score: 91

Tasting Notes: Rich, nutmeg, sweet toasty oak. mojopsg.com

MONTGOMERY

DISTILLERY

Mama Tried High Rye Bourbon Whiskey Award: Gold

Score: 93

Tasting Notes: Clean, vibrant, hardy, fresh. Gateway Bourbon. montgomerydistillery.com

MONTGOMERY

DISTILLERY

Mama Tried Wheated Bourbon Award: Gold Score: 90

Tasting Notes: Clean, simple, very pleasant. montgomerydistillery.com

MONTGOMERY

DISTILLERY

Sudden Wisdom Straight Rye Whiskey Award: Gold Score: 93

Tasting Notes: Carmel grainy Rye. Charcoal aromatic pipe tobacco (cavendish). montgomerydistillery.com

NYKUR SPIRITS APS

Nykur Super Premium Organic Vodka Award: Gold Score: 92

Tasting Notes: Flavorful and forward. Au natural flavor profile. Sassy and savory. nykur.com

PENDRAY’S DISTILLERY

Amaro

Award: Gold Score: 91

Tasting Notes: Blood orange and all spice. pasoportwine.com

REDWOOD EMPIRE

DISTILLING

Redwood Empire Whiskey Pipe Dream Bourbon Whiskey Award: Gold Score: 91

Tasting Notes: Marzipan, vanilla, orange peel. redwoodempirewhiskey.com

SAVAGE & COOKE, LLC

DIGITS

Award: Gold

Score: 91

Tasting Notes: Stylish, fruity, decadent, nutmeg. savageandcooke.com

SLIQ SPIRITED ICE

Rum

Award: Gold

Score: 93

Tasting Notes: Good acidity and balance. Pineapple flavor. sliqspiritedice.com

SPIRIT OF GALLO

High Noon Black Cherry Award: Gold

Score: 90

Tasting Notes: Nose of a Cherry Orchard. Balanced – clean. gallo.com

SPIRIT OF GALLO

High Noon Lime Award: Gold

Score: 92

Tasting Notes: Tastes like a light Margarita. Very refreshing. gallo.com

SPIRIT OF GALLO

High Noon Tequila Seltzer

High Noon Tequila Grapefruit

Award: Gold

Score: 91

Tasting Notes: Notes of bright grapefruit. A real crowd pleaser. gallo.com

SPIRIT OF GALLO

Horse Soldier Straight Bourbon Whiskey Award: Gold

Score: 94

Tasting Notes: Vanilla, sweet oak, complex. gallo.com

ST. GEORGE SPIRITS, INC.

Spiced Pear Liqueur Award: Gold

Score: 92

Tasting Notes: Ripe pears, soft baking spices, lovely cinnamon. stgeorgespirits.com

THINKING TREE SPIRITS

Butterfly Lavender Vodka

Award: Gold

Score: 91

Tasting Notes: Dried Asian mushrooms, Lavender, green texture layers of complexity. thinkingtreespirits.com

AMBIX SPIRITS

Founders Release Apple Brandy ambixspirits.com

BARDENAY INC

Bardenay Cherry Liqueur

Bardenay Gin Bardenay.com

BEEHIVE DISTILLING

Decade Dry Gin Jack Rabbit Gin beehivedistilling.com

CRATER LAKE SPIRITS

NW Berry Vodka bendistillery

THE BRAND GUILD

Uncle Nearest Premium Whiskey

Uncle Nearest 1856 Premium Aged Whiskey

Uncle Nearest Premium Whiskey

Uncle Nearest Master Blend Edition Batch 025

Uncle Nearest Premium Whiskey

Uncle Nearest Single Barrel Rye Whiskey Batch 002

Uncle Nearest Premium Whiskey

Uncle Nearest Single Barrel Whiskey - Batch 061

Uncle Nearest Uncut & Unfiltered

Straight Rye Whiskey - Batch 005 thebrandguild.com

BROWNE FAMILY SPIRITS

Straight Bourbon Whiskey Straight Rye Whiskey preceptwine.com

BRUCATO AMARO

Orchards brucatoamaro.com

CACHAÇA BELA

Cachaça Cabaré OURO cachacabela.com

CASA LUMBRE

Defrente

Tequila Blanco

Ojo de Tigre

Mezcal Joven

Ojo de Tigre

Mezcal Reposado ojodetigremezcal.com

CIERTO TEQUILA

Private Collection, Reposado Reserve Collection, Añejo Reserve Collection, Blanco Reserve Collection, Reposado Cierto.com

CLEAR WATER DISTILLING CO

Rene RyeMagnac clearwaterdistilling.com

COMMON GROUND SPIRITS

Gin Recipe 01: Basil & Elderflower

Gin Recipe 02: Black Currant & Thyme commongroundspirits.com

CURICH | WEISS

Las Californias Nativo

The Community Spirit Abasolo curichweiss.com

CUTWATER SPIRITS

Cutwater Bali Hai Tiki Dark Rum

Cutwater Espresso Martini

Cutwater Lime Ranch Water

Cutwater Long Island Iced Tea

Cutwater Mango Margarita

Cutwater Mezcal Anejo

Cutwater Mezcal Joven

Cutwater Piña Colada

Cutwater Rum Mint Mojito

Cutwater Spicy Pineapple Margarita

Cutwater Tequila Añejo

Cutwater Tequila Paloma

Cutwater Vodka Transfusion

Cutwater Whiskey Mule cutwaterspirits.com

DON LONDRES

Don Londres Reposado

Don Londres Blanco donlondres.com

503 DISTILLING

503 Distilling Canned Cocktails

Rhubarb Whiskey Smash 503distilling.com

GRIFFO DISTILLERY

Cold Brew Coffee Liqueur

Scott Street Gin griffodistillery.com

HINTERHAUS DISTILLING

North Grove Vodka hinterhausdistilling.com

HOLYSTONE DISTILLING

Cerulea Gin holystonedistilling.com

KORBEL CHAMPAGNE CELLARS

Classic Brandy korbel.com

LA VODKA

LAVodka.com

LOVETON FARMS

DISTILLERY

Sienna Spirits Distillery

Appleaum

Sienna Spirits Distillery

Gentlemen’s Reserve lovetonfarmsDistillery.com

MPL BRANDS

Rancho La Gloria

Blanco Tequila

Rancho La Gloria

Chocolate Martini

Rancho La Gloria

Jalapeño Lime Infused Tequila

Rancho La Gloria

Spiked Horchata

Rancho La Gloria

Watermelon Margarita rancholagloria.com

OLD LOG CABIN

DISTILLERY

Old Log Cabin Bourbon Whiskey oldlogcabin.com

117 WEST SPIRITS

Yolo Gold 117westspirits.com

PENDLETON WHISKY

Midnight pendletonwhisky.com

REDWOOD EMPIRE DISTILLING

Emerald Giant Rye Whiskey

Redwood Empire Whiskey

Grizzly Beast Batch 3 redwoodempirewhiskey.com

SATELLITE SPIRITS INC

Bored Vodka

Savage & Cooke American Whiskey

Savage & Cooke Rye Whiskey

The Manhattan Project savageandcooke.com

SLAINTE SPIRITS

Slainte Irish Whiskey slaintewhiskey.com

SPIRIT OF GALLO

Camarena

Familia Camarena

Camarena

Reposado

Camarena

Silver/Plato

High Noon Hard Seltzer

High Noon Pineapple

High Noon Hard Seltzer

High Noon Tequila Seltzer

High Noon Tequila Seltzer

High Noon Tequila Strawberry

Horse Soldier

Bourbon Whiskey

Horse Soldier

Bourbon Whiskey

New Amsterdam Vodka

RumChata Original Cream gallo.com

SPIRIT WORKS DISTILLERY

Four Grain Straight Bourbon Green Chile Vodka

Terroir Gin stgeorgespirits.com

TERRAMAR

BREWSTILLERY

American Single Malt Whiskey terramarcraft.com

ABSINTHIA’S BOTTLED SPIRITS

Absinthia Cocktail Syrups Caged Heat absinthia.com

BRUCATO AMARO

Woodlands brucatoamaro.com

HOLYSTONE DISTILLING

Perla Vodka holystonedistilling.com

LOCKWOOD DISTILLING CO

Honeysuckle Vodka lockwooddistilling.com

MULDER SPIRIT

Envuelto

Tequila Envuelto Blanco envueltotequila.com

NEW CENTURY MODEL

Purity Distillery

CONNOISSEUR 51 RESERVE VODKA

Purity Distillery

TERRAMAR BREWSTILLERY

Single Malt Gin Single Malt Vodka terramarcraft.com

TOAN AND COMPANY DISTILLING LLC

CLEAR WATER DISTILLING

Lorenz

CO

ScandaLust Cinnamon Whiskey clearwaterdistilling.com

CUTWATER SPIRITS

Cutwater Tequila Blanco Cutwater Vodka Iced Tea cutwaterspirits.com

LOS ALCORES DE CARMONA

Puerto de Indias Strawberry ginpuertodeindias.com

MPL BRANDS

Rancho La Gloria

Anejo Tequila

Rancho La Gloria Reposado Tequila rancholagloria.com

MEDITERRANEAN CITRUS SPRITZ puritydistillery.com

SATELLITE SPIRITS INC

GM GIN southforkvodka.com

Terrapin Gin tcdistilling.com

TURNER PR

Stillhouse

Peanut Butter S’mores Whiskey stillhouse.com/us/en

TRIED AND TRUE