Sunset Spirit Issue 2021 by SunsetMag

SPECIAL EDITION

SPIRITS COMPETITION AWARD WINNERS ESSENTIAL BARWARE WHISKEYS OF THE WEST MEZCAL MASTERCLASS

THE

Spirits Issue Signorello winemaker Priyanka French

All the Bottles,Trends, and People You Need to Know—Now!

LETTER FROM THE EDITOR

CHAIRMAN & PUBLISHER

Michael A. Reinstein PUBLISHER

David Steinhafel

EDITOR-IN-CHIEF

Hugh Garvey CREATIVE DIRECTOR

Michael Wilson PHOTO EDITOR

Christine Bobbish STAFF PHOTOGRAPHER

Thomas J. Story

SENIOR DIRECTOR, DIGITAL INITIATIVES

Matt Gross

HOME & DESIGN EDITOR

Christine Lennon ASSISTANT EDITOR

Magdalena O’Neal DIGITAL PRODUCER

Nicole Clausing WRITER

J.D. Simkins

PRODUCTION DIRECTOR

Every year an esteemed panel of professional tasters convene to sample the abundant and diverse spirits being produced by top distilleries throughout the West and beyond. They sniff, sip, ponder, and eventually anoint a select group as winners of prestigious Sunset International Spirits Awards. To coincide with the announcement of the winners— and to celebrate the ongoing evolution of excellent vodkas, gins, whiskeys, tequilas, mezcals, rums, and more—we’ve compiled some our best spirits content to give you the ultimate buying guide and how-to manual to make the most of your home bar.

Jamie Elliott

EDITORIAL INTERN

Teaghan Skulszki Sales SVP, MEDIA SOLUTIONS

Mort Greenberg VP, PARTNERSHIPS

Kathleen Craven HEAD OF TRAVEL

Pamela Coffey HEAD OF OUTDOOR

Kristi Rummel

VP, REVENUE OPERATIONS

Kelly Facer

DIRECTOR OF AD OPERATIONS

Kathleen Pratt

Cheers,

SENIOR ACCOUNT MANAGER

Isabel Lanaux

—Hugh Garvey, EDITOR-IN-CHIEF

Marketing CREATIVE DIRECTOR

Stephen Kamifuji

HEAD OF CUSTOM EVENTS

Tracy Seng

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THE

Spirits Issue

Cover Photograph by TH O MAS J. STO RY

The ultimate bar carts, craft cocktail gear, glassware, and ice molds that will take your mixology (and just plain sipping) to the next level.

13 Cocktail for a Crowd

When cocktail parties are safe again, you’re going to want a big drink. And we’ve got a recipe for a delicious large format tropical cocktail that will do just the trick.

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15 Perfect Pairings

26 Whiskey Business

19 Mezcal Masterclass

36 The Best Distiller

The best cocktail parties are a perfect marriage of top shelf drinks and just the right snacks. We’ve designed a cocktail menu starring seasonal cocktails and the best cheese in the West.

Everything you need to know about the smoky artisanal spirit from Mexico that’s making a big splash, from the bottles, to the essential terms, to three amazing cocktails you’ll want to mix up soon.

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In recent years there’s been a whiskey boom in the western states with exciting bottlings, destination drams, and exquisite tasting experiences across the region. Here’s your guide to the new gold rush.

of the Year An enlightening interview with Natalie Dale, head distiller at Great Women Spirits, and winner of the Best Distiller of the Year award.

37 Best Bottles in the West The esteemed judges of the annual Sunset International Spirits Competition sniffed, sipped, and savored an array of spirits from the West and beyond. Here’s the definitive directory of the worthy winners of this year’s awards.

CARSON ARTAC PHOTOGRAPHY

6Home Bar Builder

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HOME BAR BUILDE R Your four step plan to building a better home bar: the bar carts, the gear, the glasses, and the perfect ice There are infinite combinations of spirits and mixers, but a well made drink will forever lie beyond your grasp if you don’t have the right equipment with which to concoct a top shelf cocktail. Here’s the foundation every serious home bartender needs.

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Story by H U G H GARVE Y • Photographs by TH O MAS J. STO RY

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BE LLY UP TO THE BAR CART

There’s a rolling revolution in stylish bar carts. Here are three to suit any taste. Story By H U G H GARVE Y • Photographs By TH O MAS STO RY

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Inspired by the iconic outdoor furniture of Paris’s Luxembourg Gardens, this super sturdy bar cart comes in a rainbow of colors and will look right at home in most any decor. $1178; fermobusa.com

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MID CENTURY With sleek mid mod lines and brass accents this throwback cart is the ideal perch for your Old Fashioned makings and vintage cut crystal decanter collection, but its sustainable wood construction is entirely contemporary. $299; westelm.com

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TROPICAL Keep the vacation vibes going year round with this Kingsley trolley bar cart that conjures up beach breezes and Mai Tais for days. Made with handwoven rattan, it’s an elegant addition to your patio or living room. $795; williamssonoma.com SUNSET |

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G O PRO WITH YOUR GEAR

Sure you could get some kitschy three piece vintage-style shaker, a Tiki themed mixing glass, or a “home bartending kit” from any number of companies who will also happily sell you a sofa, but you’re not going to see any bartenders using any of this gear for a reason: it’s usually not the most efficient way to get a drink from bottle glass and it’s not necessarily built to last. Fortunately, pro-bartender supply house Cocktail Kingdom has put together a true professional-grade cocktail making kit that has all the tools you need to efficiently mix up round after round of drinks in perpetuity and in style. $139.99; cocktailkingdom.com

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2. BARSPOON Use for stirring drinks, tasting for adjustment, or cracking ice. 3. JULEP STRAINER This fits tidily over a small glass pitcher or lowball when you’re straining from glass to glass.

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4. HAWTHORNE STRAINER This spring loaded strainer snaps into any size shaker and is designed to reduce drips. 5. JAPANESE MIXING GLASS Use for stirring Manhattans and martinis and other aromatic cocktails. 6. WEIGHTED SHAKING TINS In recent years metal shaking tins have become the go-to

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shaker set for pros. They snap together with a vacuum tight seal and are indestructible. 7. COCKTAIL PICKS A reusable go-to garnish tool. 8. MUDDLER Used for smashing fresh fruit, herbs, and aromatics into a bottom of a glass. Think caipirinhas, mojitos, and seasonal fruit smashes. 9. CITRUS PEELER Better for bigger portions of peel or the dramatic, spiraling “horse’s neck” peel.

10. JAPANESE STYLE JIGGER The most svelte measuring tool out there. 11. CHANNEL KNIFE The best tool for making long thin strips of citrus 12. MESH STRAINER The fine mesh keeps citrus seeds out of drinks juiced straight into the glass.

MARGARYTA FENERAN

1. JUICER A heavy duty essential for making batches of lime or lemon juice.

THE ONLY THRE E GLAS SE S YOU NE E D These three glass styles are all you need to serve any classic cocktail

COUPE: ALICE GAO; HIGHBALL: © KC SLAGLE

THE LOWBALL Use for: Sazeracs, Margaritas, Old Fashioneds, bourbon, Negronis, and other drinks best served on the rocks. Yarai Stackable Rocks Glass, $29.99 for 6; cocktailkingdom.com

THE HIGHBALL Use for: Palomas, collinses, gin and tonics, greyhounds, and other tall drinks. Buswell Collins Glass With Gold Rim, $24.99 for 6; cocktailkingdom.com

THE COUPE Use for: Martinis, Manhattans, gimlets, gibsons, flips, and other shaken, stirred, and strained cocktails. Leopold Coupe Glass, $41.99 for6; cocktailkingdom.com SUNSET |

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BREAK THE ICE

Did you know that up to a quarter of a cocktail can be comprised of water once you’re done with all the shaking and stirring? Yes, dilution is the secret ingredient in many a fine drink and if you use just any old ice that’s been sitting in your freezer or came out of your ice machine two weeks ago you’re doing a disservice to all that top shelf liquor you just put in your cocktail. Enter top shelf ice, which you can make at home with filtered or bottled water and Williams Sonoma’s vast range of silicone ice molds that come in custom shapes and sizes for high balls, low balls, and everything in between. Don’t want to dilute that small batch bourbon? Opt for a reusable whiskey stone cooled down in your freezer. From $14.95; williams-sonoma.com

Go Pro With Your Gear Sure you could get some kitschy three piece vintage-style shaker, a Tiki themed mixing glass, or a “home bartending kit” from any number of companies who will also happily sell you a sofa, but you’re not going to see any bartenders using any of this gear for a reason: it’s usually not the most efficient way to get a drink from bottle glass and it’s not necessarily built to last. Fortunately, pro-bartender supply house Cocktail Kingdom has put together a true professional-grade cocktail making kit that has all the tools you need to efficiently mix up round after round of drinks in perpetuity and in style. $139.99; cocktailkingdom.com

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THINK BIG

When it’s safe to finally throw a cocktail party, you’re going to need a big drink. This large format batch cocktail is scaled up to serve a crowd. Story by H U G H GARVE Y Photograph by TH O MAS J. STO RY

Stag Special The Saratoga bar (temporarily closed due to Covid. Be sure to visit when it reopens!) in San Francisco’s historic Tenderloin district serves this

modified version of the punch detailed in famed San Francisco barman,

“Cocktail Bill” Boothby’s 1908 book entitled The World’s Drinks and How to Mix Them. It’s a robust but lively blend of bourbon, rum, maraschino,

green tea, pineapple, lemon and mint that will take you to the shores of the Carribean with every sip. 4 oz. Pineapple 6 oz. Lemon

1 oz. Orange

2 oz. Strong Green Tea (Spring Jade) 6 oz. Angostura 5 year old rum 8 oz. Buffalo Trace 2 oz. Maraschino

12 Dashes Angostura Bitters 4 Heavy tsp. Sugar Fresh mint

Combine all liquid ingredients in a mixing tin. Stir. In the bottom of the Crystal Dispenser muddle two handfuls of mint. Top with two scoops

crushed ice (Always pack the ice down tightly each time you are adding to the vessel). Circle the vessel with orange and lemon full-wheels. Add more crushed ice, to about 1 ½” from the top of the vessel. Circle again

with orange and lemon wheels so that the tops of the wheels are above

the rim of the vessel. Fill with crushed ice. Cap with pineapple top/fronds. Or serve in a punch bowl with ice.

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Perfect Pairings

Happy hour just got a major upgrade thanks to these inspired pairings of creative cocktails and artisanal cheeses. Story by M I RAN DA CROWE LL Photographs by TH O MAS J. STO RY

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How to Happy Hour with Cheese

Kiri Fisher of The Cheese School of San Francisco (thecheeseschool.com) worked with Laura Sanfilippo and Cappy Sorentino of Duke’s Spirited Cocktails (drinkatdukes.com) to create a can’t fail cheese and cocktail pairing party menu with these principles.

Lavender Spritz Pour 2 oz. Cocchi Americano, 1/2 oz. fresh

grapefruit juice, 1/2 oz. fresh lemon juice, and 1

dash Scrappy’s lavender bitters into a Champagne flute. Top with 2 oz. chilled soda water and 1 oz. chilled cava or other dry sparkling wine. Garnish with a grapefruit twist. Pair with:

Cypress Grove Purple Haze chèvre from

California, which plays off the lemon and

grapefruit juice. “Citrus and chèvre are almost always a happy pairing,” says Sanfilippo.

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The Principles Behind Perfect Pairings

Spiked Shandy Combine 1 oz. Buffalo Trace bourbon,

1/2 oz. Carpano Antica vermouth, and

1/4 oz. each fresh lemon juice and agave

TREAT YOUR CHEESE RIGHT Mix different textures and milk types and serve them at room temperature. “Eating cold cheese is like drinking warm Champagne,” says Fisher. Fill out the platter with nuts, olives, baguette slices, and dried fruit.

syrup in a Belgian-style beer glass; stir. Fill with ice and top with 4 oz. kölsch or similar light lager-style beer. Garnish with a lemon slice.

Pair with:

Jasper Hill Farm Harbison is “one of the sexiest cheeses around,” says Fisher.

The bark wrapper gives it a warm, woodsy richness well matched by a hearty beer and a bit of bourbon.

KNOW YOUR QUANTITIES If cocktails and cheese are the main event, estimate about 3 ounces of cheese per person. If you’re serving cheese before an actual meal, 2 ounces per person should be about right; at the end of a meal, 1 ounce per person should suffice. EASY DOES IT Stay away from highproof spirits. “They’ll overpower and basically disintegrate anything on your tongue,” says Sanfilippo. She often relies on sherry, aperitifs, bitters, and vermouth to create food-friendly drinks: “Think of them as part of the spice rack of the cocktail world.” MATCH LIKE WITH LIKE Team up cocktails and cheeses with similar characteristics and levels of intensity, whether it’s bright and herbal or rich and powerful. SUNSET |

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The Eventide Combine 1 oz. cream sherry and 1/2 oz. each Pierre Ferrand dry curaçao and

Osocalis brandy in a cocktail mixing glass. Fill with ice and stir quickly for 15 seconds. Strain into a chilled coupe or antique cocktail glass. Pair with:

Rogue Creamery Rogue River Blue, for a

sweet-savory dessert—“like fireworks at the end of your meal,” says Fisher.

Forager Martini Combine 11/2 oz. Lo-Fi dry vermouth,

1/2 oz. St. George Terroir gin, and 1 dash

celery bitters in a cocktail mixing glass. Fill with ice and stir quickly for 15

seconds. Strain into a chilled rocks glass

over 1 large ice cube. Garnish with a fresh oregano sprig. Pair with:

Alma Krauterschatz, a semifirm alpine

cheese wrapped in herbs. “This is a pairing full of fresh, grassy flavors,” says Fisher. “Think of it as your salad course.”

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Mezcal Masterclass Mezcal has become so big that brands are beginning to think small. That means sustainable single-village sips and infinitely delicious drinking. Story by H U G H GARVE Y Photographs by FRAN CI SCO TE RRAZAS

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Cs mezcal DO combined lly Mexico ’s the largest officia in make up growing region d recognize d. Here are the the worl dominant s and their nine DOC agave types. native

The Mezcal Queen of The West Over a decade ago, long before everyone jumped on the mezcal bandwagon, Bricia Lopez put together a mezcal program for the bar at her family’s James Beard Award–winning Oaxacan restaurant, Guelaguetza, in Los Angeles. Since then she’s gone on to found the pre-made michelada company I Love Micheladas, write the excellent regional Mexican cookbook Oaxaca: Home Cooking from the Heart of Mexico, open Mama Rabbit, a mezcalthemed bar in Vegas, and co-host the motherhood podcast Super Mamás. Thankfully her family’s restaurant survived the pandemic. When indoor dining returns to Los Angeles be sure to stop by, have a meal and a mezcal, and experience where her road to success began.

ILLUSTRATIONS BY CLARK MILLER

or a moment it seemed that mezcal’s popularity might be its undoing. With dozens of varieties of agave being distilled across Mexico—from the high forests of Oaxaca to the dusty wilds of Durango—there are thousands of permutations possible. Bottlings differ in flavor, depending on the variety and age of the source plant, the fickle wild yeasts that jump-start fermentation, and whether the roasted-agave juice was fermented in pine, clay, or cowhide. The resulting elixir can taste of pine, citrus, herbs, tropical fruits, or minerals, depending on the inexhaustible variables. “I’ve never seen anyone get close to being 50 percent right in blind tastings,” says Danny Mena, cofounder of agave-spirit producer Mezcales de Leyenda. This exquisite riddle drove up demand for rare mezcals, and in turn drove some varieties of agave to near extinction. But in recent years there’s been an industrywide push for sustainable custodianship, large-scale replanting of rare varieties, and more mezcalero-owned companies. Here’s how to toast the ever-morphing, smoke-tinged spirit of mezcal mindfully.

A MEZCAL LEXICON

JUST DON’T SHOOT IT:

3 Ways to Drink Mezcal

Essential terminology for the enlightened sipper SOMETIMES IT’S NOT EVEN CALLED MEZCAL There are nine officially recognized DOC mezcalgrowing regions. But agave spirits are made throughout Mexico and those outside the DOC are simply labeled “agave spirits.” You can think of it as the difference between AOC Burgundy and renegade Vin de France. “ENSEMBLE” IS ANOTHER WORD FOR BLENDED Ensembles are made up of multiple varieties of agave. Prolific espadin is typically the foundation, with smaller amounts of wild varieties added to balance the flavors. This allows a brand to create a house style that’s consistent year over year, much like a non-vintage Champagne. ONE AGAVE AT A TIME Espadin is the most easily cultivated variety of agave and thus the most sustainable. Single varieties, like tepeztate and tobala, are more difficult to cultivate. Do your research and find out which brands practice sustainable harvesting and replanting. When in doubt, sip, don’t quaff. PUT A BIRD IN IT Pechuga is the most unusual category of mezcal. It’s a traditional, celebratory distillation in which seasonal fruits, spices, and even chickens can be added to the still to impart flavor. DO THE MATH If you want to explore truly small-batch mezcal, look for distillations that print a harvest date and the total number of liters in the production run on the label. Bottlings with fewer than 500 liters are typically from a single distillation; larger runs require blending multiple harvests and lots. FERMENTALISM Agave juice is fermented in pine, clay, and cowhide, which impart, respectively, wood, mineral, and earthy notes. NOT TOO MUCH SMOKE If smoke is the first thing you taste, that’s a sign of a poorly made agave. You want just a hint of smoke, but not so much that the flavors are overwhelmed. AND IT’S DEFINITELY NOT MADE FROM CACTUS Despite their spiny leaves and sage green skin, agave plants are not cactus—they are part of the Agavaceae family.

SIP IT

Whether you’re drinking from the low clay copita, the shotglass-like veladora, or the gourd-like jicara, sip and savor, but never, ever shoot. (Del Maguey clay copitas, $17; cocktailkingdom.com)

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1 TOSBA TOBALA

Made from the wild tobala agave, this supersmall-batch mezcal offers up mellow whitepepper flavors. Tosba replants the rare plant to ensure bottlings in the future. $109/750ml 2 SENTIDOS PECHUGA DE MOLE POBLANO

Distilled with mole spices and cooked chicken, this mezcal has a spiced richness that almost pushes it into the desert-spirit category. $140/750ml

RESET WITH SALT

Sal de Gusano is the spicy agave-worm salt sprinkled on orange slices served alongside mezcal. The salt accentuates the savory qualities of the spirit while the citrus resets your palate. (Sal de Gusano, $18/1.8 oz.; granmitla.us)

3 WAHAKA ESPADIN MANZANITA

This easy-drinking 100 percent espadin is a sustainably cultivated pechuga distilled with heirloom apples. $90/750ml 4 DON MATEO DE LA SIERRA CUPREATA

Made from the cupreata agave in Michoacan at 6,000 feet above sea level, this mezcal is floral, peppery, and herbaceous. $50/750ml 5 VAGO ENSAMBLE EN BARRO

Each bottling from Mezcalero Salomon Rey Rodriguez uses a blend of different agave varieties, depending on what’s at peak maturity— sometimes it’s fruit forward, sometimes herbaceous. $70/750ml SUNSET |

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MIX MINIMALLY

The complex flavor of mezcal combined with fruit juice and fresh lime equals minimalist mixology. A can’t-fail ratio is 4 ounces fruit juice (such as mango or pineapple) to 2 ounces mezcal to 1 ounce fresh lime juice. S P I R I T S

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Mezcal Mixology

Put that smoky elixir to work in these three cocktails Photographs by JO H N LE E

Smoky Negroni Enjoy mezcal’s unique smoky flavor profile in Smoky Negroni--a twist on the negroni cocktail. Serves 1 1 oz. mezcal (moderately smoky) 1 oz. Campari

1 oz. sweet vermouth

2 Tbsp. fresh orange juice 1 Tbsp. fresh lime juice 1 orange twist

Put a handful of ice in a cocktail shaker and add mezcal, Campari, vermouth, and juices. Shake and strain into a martini glass or coupe. Garnish with an orange twist.

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The Smokin’ Word Take super-smoky mezcal, throw in a hit of cherries, and you’ve got one bold drink--The Smokin’ Word. Serves 1 ¾ oz. mezcal (very smoky)

¾ oz. Luxardo maraschino liqueur ¾ oz. Chartreuse

2 Tbsp. fresh lime juice

1-2 Brandy-soaked dark cherries, for garnish

Put a handful of ice in a cocktail shaker and add mezcal, Luxardo, Chartreuse, and lime juice. Shake, and strain into a martini glass or coupe. Garnish with a cherry or two.

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Thyme for Mezcal A refreshing herbaceous and citrusy cocktail that’s perfect for spring. Serves 1 2 oz. mezcal (moderately smoky) 3 Tbsp. fresh lemon juice

1 Tbsp. Thyme-Flavored Simple Syrup (recipe follows)

2 tsp. St. Germain liqueur

1 lemon twist and 1 thyme sprig, for garnish

Shake mezcal, lemon juice, simple syrup, and St. Germain liquer with ice. Strain into a glass and garnish.

Thyme-Flavored Simple Syrup Makes enough for four cocktails. ¼ cup sugar 8 thyme sprigs Microwave ¼ cup water, sugar, and 8 thyme sprigs, stirring occasionally, until sugar is dissolved; chill at least 2 hours, then discard thyme.

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The New Sunset Garden Collection

PHILLIPS Approx. top of flag

000000_PZ Garden Flag PZ Garden Flag approx. 12” x 17.625” The flags are PRESTITCHED by vendor and vary in size. Just the front will be sublimated. Template has 3/4” bleed on top, and the other sides have 3/8” bleed. Line 1 Font: 50 Sailor Font Size: 102pt Characters: 8 Justification: Centered Color: Navy Hex: 2a3851 CMYK c88,m76,y44,k37 CAPS CASE Sample: HARRISON

**PRINTING...IMPORTANT!... Per Jeanie...When printing, line up on BOTTOM with 3/8” bleed. Top will have extra graphics that will overhang the flag, and will not print. **DESIGNER: Keep in mind when designing, there is 3/4” bleed on top, and 3/8” bleed on sides and bottom. Image area (no bleed) guidelines: 1” in from side edges, and 3/4” in from top and bottom edges to allow for varience in size of the flag substrate (they vary horizontally from 11.25” to 12.5”.) It’s ok for background art to bleed off, but important items, and PZ should adhere to image area (no bleed) guidelines. See example.

HARRISON Sunset Garden Apron made from 100% organic hemp—a material that’s stronger than denim ($125).

Personalized 12” x 17” Garden Flag featuring vintage Sunset cover ($16.99). Garden Flag

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Stand ($14.99) .

Our new collection of garden tools and decor bring functionality, sturdiness, and a bit of beauty to your backyard. Visit our online shop to see the ever-expanding line of unique items. shop.sunset.com

THOMAS J. STORY

A whiskey tasting at Home Base Spirits, founded by sisters Ali and Sam Blatteis in Berkeley.

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(THE NEW)

GOLD RUSH I IR SP

DESCRIPTION: A

blend of crops and culture resulting in a revival of western spirits.

Pacific Northwest, the Mountains, the Bay Area, and beyond.

STYLES: Single

PRODUCTION: Pot-still,

alt, vatted malt, bourbon, rye.

REGIONS FOUND WITHIN: The

THE

Bean

AUTHOR: Matt

ALC/FEATURE: 63%

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Terroir runs deeper than just roots. The interplay between soil and society—the cultural terroir—is what makes the West’s food and wine scene so distinctive and rewarding. Over the past decade, a new wave of distilleries has emerged here, bringing both facets to the glass in ways more varied than ever. These new producers are born of the land, literally and figuratively—from the liquid in the glass to their distilleries tucked into the cities and countryside to the production methods melding Silicon Valley innovation with ancient tradition. The takeaway: A landscape dotted with destination drams and showcase tasting rooms that can anchor any adventure. Here, we distilled the best of the best to help you chart a course. Cheers!

column still, and blends thereof.

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The Pacific Northwest Distillery: Westland

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CLOCKWISE FROM TOP LEFT: WESTLAND DISTILLERY; CARSON ARTAC PHOTOGRAPHY (2); © RAFAEL SOLDI

att Hofmann drags his hand through a thick sheaf of heritage barley, the plump kernels straining their stalks with nutrients. It’s harvest time here in the bucolic Skagit Valley, and the Master Distiller of Seattle-based Westland Distillery 70 miles to the south is surveying a bumper crop of experimental heritage grain that you might—if you’re lucky—be able to taste in about a dozen years. “Most Scottish distillers say that barley doesn’t matter,” says Hofmann, who spent three years learning from Scotland’s finest. “But that’s okay, because we’re not trying to replicate what they do. We’re trying to make whiskey authentic and truthful to the Pacific Northwest.” Whiskey, on paper, is remarkably simple: Grains are steeped in hot water to turn starch into sugars, and the resulting porridge-like “mash” is combined with yeast and fermented into a beer, albeit one sans hops. That beer is then distilled, or boiled off, into the un-aged spirit called “new make.” Into the barrel it goes—or into many barrels—to be bottled and/or blended at a later date. The whole process requires only four components—water, grain, yeast, and wood—but when you obsess over each and every one of those ingredients this slurry can become sublime. Westland’s specialty, American single malt, is at its core based on Scottish tradition, an elegant showcase of local agriculture that can be deceptively difficult to make well. The wrinkle: “We’re influenced by what’s around us,” Hofmann explains, gesturing to the surrounding valley, one of the most bountiful in the Pacific Northwest. “The brewing, winemaking, the craftsmanship of the Pacific Northwest—they lead to new avenues of thoughts. There’s so much more that can be done with those basic ingredients.” Back at his cavernous Seattle distillery, Hofmann walks visitors through the production space, starting at a station that wouldn’t look out of place at a muesli breakfast buffet. Westland borrows from brewing a reliance on a varied “malt bill,” including darker malts— think of a toasted cereal—often used to make beers such as porters and stouts. This gives the whiskey depth, a caramel complexity to the palate. Unique among western distillers, a full 80 percent of the barley Westland uses comes from Eastern Washington State. They’ve even partnered with the Washington State University Bread Lab and local Skagit farmers to bring back certain strains of barley long ago

Far Left: Westland's Master Distiller Matt Hofmann. Left: Each plot of experimental barley in this section of the Skagit Valley represents a distinct strain or cross that may one day be used in a Westland release. Below: Hofmann and team inspect a stand of Garryana oak in the wild. Below left: The blending lab at Westland’s Seattle distillery.

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“A LOT OF INCREDIBLY RICH AGRICULTURAL AREAS ARE NOW JUST PARKING LOTS. WE’RE DOING WHAT WE CAN TO KEEP THAT [FARMING] TRADITION ALIVE.” — MATT HOFMANN

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forgotten—and to introduce new strains that would work in the area. (See sidebar for our “(Micro)– Perfect Day” visit to this important and bountiful breadbasket region.) In perhaps the most audacious embrace of local agriculture, Westland has applied a winemaker’s keen eye for wood to its craft, introducing a relatively new variety of oak into the barrel-aging process in 2015. Called “Garryana,” or “Garry oak” for short, the species Quercus garryana is a “manifestation of provenance,” Hofmann says— one of many intellectual distillations he has at the ready. You might think it’s the whiskey talking, but when your product takes years to develop there’s an awful lot of time to ponder the big picture. The Garry species only grows between Northern California and southern British CoStart out with a coffee and a live taping lumbia and, so the story goes, at the KEXP facility (kexp.org) and its La Marzocco Cafe (lamarzoccousa.com). was prized by Native Americans, who (perhaps apocryphally) hunted the deer attracted to its Hop in your rental and head up to the Skagit Valley Tulip Festival (Apr 1-30; dropped acorns. Virtually all tulipfestival.org) other whiskeys age in either American white oak or French Visit farmer Dave Hedlin at Hedlin’s oak. And whatever the backstory Family Farm (hedlinfarms.com) in Mt. Vernon. to the moss- draped Garry, the Pick blueberries, raspberries, strawberries, and oak gives the whiskey a complexother produce, depending on the season. Hedlin also supplies organic crops for Westland. ity, with clove, smoke, blackberry, and baking spices alighting with each sip. It is unmistakably Grab a loaf at Breadfarm in Edison (breadfarm.com) of the land, of the culture, and of the distiller. “I didn’t have it all figured Cap it off with dinner at the Willows Inn on Lummi Island just north of the Skagit Valley. out when we sourced our first Reservations are a must (willows-inn.com) Garry oak casks in 2011,” confides Hofmann. “And I still don’t. I believe mastery of an exploratory discipline is impossible.” The honest, committed road Westland is following not only reflects its roots, but also a deep respect for the terrain. “If we wanted an easy way we just would have sourced our whiskey and made bourbon like everyone else,” says Hofmann. “But we’re supposed to be making single malt. Barley grows here. Garryana grow here. We’re lucky.” And so is the West.

The Mountains Distillery: High West

he satyr has stolen the show. See him gambol amid a crowd of high-rollers and Shakespearean understudies, as if this were Barbados, not a mountainside just past Park City, Utah. This is not a climate that calls for dressing up like a woodland nymph. Yet the enterprising attendee at High West’s hilltop distillery has wrapped a set of vines around a pair of minimalist briefs to fete the late-November release of A Midwinter Night’s Dram, one of the year’s most anticipated whiskeys. He’s one of hundreds thronging the distillery, many of them similarly attired. Some have even flown out on private planes just to score a case or two of the prized bottles. Midwinter is a fireplace sipper, the result of

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FROM LEFT: ILLUSTRATIONS BY CLARK MILLER; HIGH WEST DISTILLERY; TREVOR HOOPER

aging the distillery’s Rendezvous Rye in port barrels and French oak. Imagine imbibing a Christmas plum pudding—vanilla, dried fruit, cinnamon. The fact that very few barrels are produced each year makes this whiskey the equivalent of liquid gold. The raucous party thrown to celebrate it adds to its lore. “From day one, High West was about tying great whiskey together with great food and experiences,” explains Master Distiller Brendan Coyle, who helped launch the brand just more than a decade ago. “Costumes are definitely encouraged.” Back in the valley, just off the Park City Mountain Resort run called “Quit ’N Time,” sits the original High West location that helped foster the whiskey’s almost immediate popularity. Ski in, have a drink, ski out, tell your friends. Repeat. The brand, as it were, has always been a large part of High West’s growth strategy, and this outpost on the red-hot strip is a beacon to Sundance-goers and ski bunnies alike. High West’s overnight (in whiskey years) success and rapid expansion are also largely the result of its production model. By

Above: The distillery’s original Park City location is housed in a restored horse stable. Its ski-in location makes it a popular après spot. Left: In 2015, High West opened its largest addition just over the mountain from Park City.

definition, bourbon requires two years minimum to age; other whiskeys taste raw and unrefined until spending a similar period in wood. Instead of launching with a grain-to-glass “own make” philosophy like Westland, High West blends and finishes from sourced whiskeys produced in places such as Scotland, Indiana, and Kentucky. “We’re focused on transparency and authenticity,” says Coyle. “We believe that you create a better, more balanced product when you have a whole variety of whiskey types to select from to create the flavor profile. We will continue to source whiskeys from around the world even as we bring our own to market.” Five years ago, High West fired up its hilltop facility to ramp up distillation and

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Above: High West’s slopeside tavern and distillery, completed in 2008, is on the National Register of Historic Places. It is the only ski-in, ski-out distillery in the country. Above right: Devoted following of “Strana-fans” vie for the limited-edition Snowflake release. Below: The gift shop (left) and tasting room at Stranahan’s.

CLOCKWISE FROM TOP RIGHT: STRANAHAN’S WORKS (3) ; HIGH WEST DISTILLERY

aging of its own spirits, which it is now blending into the sourced liquids; the distillery hopes to release its first 100 percent own-make spirit this year. “Quality is what ultimately ties those two things together,” Coyle says. “We want to be a great blender but also a great distiller as well.” About 450 miles to the east, a rowdy crowd has gathered outside the Denver distillery Stranahan’s for the release of the once-yearly single malt called Snowflake. Camp chairs and tents line the sidewalk; a carnival tent throbs with bluegrass, countering the whoosh of cars from nearby Interstate 25 . Compared with the picturesque Park City confines of High West, this industrial park is hardly the kind of place you’d want to camp out in for six days to score a bottle or two —especially in December. But to many in line, like Russel Cowdin, who has held the first spot five times in 10 releases, the wait

is more than a means to a dram. It’s the main event—a chance to make new friends and hang out with other acquaintances they only see once a year. Is the whiskey worth it? This batch is called Mount Elbert, named as they all are after one of Colorado’s 14ers, or peaks higher than 14,000 feet. It just so happens that Elbert is the highest of all 58, and the simple recipe—100 percent malted barley, water from the Rockies—was finished this year in a series of casks previously holding bold wines like Syrah, Zinfandel, and port, and chocolate stout and rum. Master Distiller Rob Dietrich balances each blend expertly, ending with an always changing batch that keeps devotees coming back for more. Just like High West’s Shakespearean bacchanal, this motley crew and the manufactured scarcity could be dismissed as a gimmick—a marketing crutch. But that’s a glass-half-empty kind of view to the socalled “Strana-fans” and their “Strana-fam.” Much like the satyr, they’re right where they want to be, raising a glass with their tribe, their people. The whiskey, then, becomes an object lesson, a reminder that for as long as we’ve had them, spirits have been meant to bring people together.

The Bay Area

N THE ULTIMATE SUNSET HOT TODDY By Duggan McDonnell, author of Drinking the Devil’s Acre: A Love Letter from San Francisco and Her Cocktails The booming West Coast cocktail scene has helped fuel interest in local whiskeys, and mixologist Duggan McDonnell has been a champion of local make. We asked him to put together the ultimate late-winter warmer, with a kick of restorative nutrition to help you battle the seasonal blues.

GINGER-TURMERIC HONEY SYRUP 16-oz. local raw honey ¼ lb. fresh ginger

3 tsp. chopped fresh turmeric Dash Himalayan Pink Salt

HOT TODDY COCKTAIL 1 1/2 oz. Scotch

3/4 oz. Ginger-Turmeric Honey Syrup 4 1/2 oz. hot water

2 slices Meyer lemon

1 large slice fresh ginger

1. Pour the honey into a medium saucepan

(use hot water as needed to help it flow).

2. Add 16 oz. of hot water to the pan. 3. Peel, then dice ginger before placing it into a food processor; grind briefly. Add ground

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ginger to pan and heat on low heat. Stir thoroughly for 10 minutes. Remove from heat and let cool for 1 hour.

4. Pour the mixture into a Vitamix and flash blend for 15 seconds.

5. Strain thoroughly. 6. Pour hot toddy ingredients into a glass , stir, and enjoy.

owhere is the western whiskey boom more diverse than in the Bay Area , where dozens of distilleries have sprouted seemingly overnight. Pop into St. George Spirits just off the barracks-lined waterfront in Alameda , California, and you’ll find Lance Winters, owner and a West Coast whiskey pioneer, ensconced in the belly of a yawning former naval hangar. Winters comes to life poring over the rows and rows of experiments piled high in his laboratory. The place looks one click shy of a movie set. Amid a replica of a shoe from director Wes Anderson’s The Life Aquatic, gallons of a distilled mezcal not available to the public, and a jug of distilled tree-ripened guava sit stashes of liquid history dating back years. “When we make whiskey, we’re making a statement about who we are,” says Winters, a three-time James Beard nominee for his work with St. George. He reaches for the 35th-anniversary whiskey he bottled in 2017, which contained some 18-year-old spirit—common in Scotland or Kentucky but ancient for a West Coast whiskey. “This is an act of self-expression, not a commodity,” he says. “When I put a bottle on the table, I’m putting my heart on the table.” In 1996, Winters, a former nuclear engineer on the USS Enterprise who had been running a brew pub, walked into St. George with a bottle of garage-distilled whiskey aged on oak chips. Then-owner Jorg Rupf, a craft-spirits pioneer and eau-de-vie specialist, took a drag off the bottle and deemed it “inoffensive.” “For him, that was high praise,” Winters deadpans. Decades later, Winters continues to experiment. “I never want to make the same thing as someone else,” he says. “Why bother?” For a craft so steeped in tradition, very few of its practitioners, particularly around the Bay Area , seem to be sitting still. “The whole state of California is a product of the promise of people looking for amazing riches, trying new things,” reasons Winters. That pioneering spirit defines the craftsmanship behind the region’s latest offerings. When Metallica decided to launch its own whiskey, which, by the way, is actually good, the band could have easily turned to an established mass-market producer like Jack Daniels. Instead, they partnered with late distiller Dave Pickerell. He pitched them on an out-there system of bombarding the finishing barrels with sound, each band member crafting playlists from the band’s oeuvre. The vibration is designed to stimulate interaction between the liquid and the black brandy barrels Pickerell chose for finishing. “The minute he pitched us on that approach, we all were on board,” says guitarist Kirk Hammett. This kind of outside-the-box thinking is characteristic of upstart distillers, many of whom benefit from liberal laws and the entrepreneurial spirit of the Bay Area. Case in point: Home Base Spirits, a bid by two sisters to navigate their way into the boom from a warehouse in Berkeley. More than a decade ago, Ali Blatteis joined a whiskey club at her tech start-up, only to find the gender imbalance intimidating. So she started a whiskey club for women, unofficially dubbed the SUNSET |

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Above: Sam Blatteis (right) from Home Base Spirits uses a “thief” to draw whiskey from a barrel for her sister Ali Blatteis in their Berkeley workspace. Right: Lance Winters stands in front of a wall of experiments at his Alameda distillery, St. George. Far right: Two lab stills, which together hold 40 liters, make up a small portion of the facility’s 1,500liter capacity. Below: Metallica's Blackened whiskey—finished in black brandy casks.

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Rye or Die Chicks, which her sister Sam would join when visiting on trips from New York and after moving back to their native Oakland. Soon enough, the passion became an obsession—and then a profession—and by 2015 the sisters had filled their first barrels. They’re now sold throughout the Bay Area. “Even though we’re in this center of innovation, we’re the complete opposite of a tech company model,” says Sam. “Our gross is too small.” Distinct from the ground-up distilling of Westland or St. George, or the sourced bootstrapping of High West and Metallica’s Blackened, the sisters are using what’s called a “rectifier” license that allows them to distill using another company’s stills one contract at a time. Call it Turo or WeWork for distilling equipment: The peer-topeer sharing concept allows them to minimize their carbon footprint and support local businesses and farmers. While the Blatteis sisters might eschew innovation for innovation’s sake, it’s not surprising that a fair amount of Bay Area distillers swipe right on the continuum of tradition and leading edge. At the annual Whisky Advocate WhiskyFest this past November in downtown San Francisco, a room of barrel-chested enthusiasts squeezes into hotel banquet chairs to sample beta drams of Glyph, a “molecular whiskey” from a start-up called Endless West. The ambitious effort is an inevitable outgrowth of the Bay Area tech scene, which

CLOCKWISE FROM TOP: THOMAS J. STORY; ST. GEORGE SPIRITS; SWEET AMBER DISTILLING CO.

“THE WHOLE STATE OF CALIFORNIA IS A PRODUCT OF THE PROMISE OF PEOPLE LOOKING FOR AMAZING RICHES, TRYING NEW THINGS.” — LANCE WINTERS

BOTTOM: BENKRANTZ.COM; ILLUSTRATION: CLARK MILLER

engineered “impossible” meat, egg-free “mayo,” and has made driverless cars a reality. Endless West is aiming to engineer a topflight, high-touch whiskey quickly using sourced flavor components and neutralgrain spirits, not a barrel in sight. “It might not be for everyone, and perhaps not even for everyone in this room,” says cofounder and CEO Alec Lee, raising a glass of the amber liquid. “But it’s what we’re doing, and I hope you enjoy it.” Some attendees grumble, some draw deep drams into their mouths, ponder the flavors. A group in back talks over Lee, wondering aloud: Is this whiskey? Do we like it? Does it matter? Most distillers are nothing if not cerebral when discussing their craft. But Lee speaks a different language entirely: aroma vectors, molecular chirality, tongue delivery. He speaks of pivoting, iterating, non-trivial obstacles. Lee is a product of the culture, and so is his whiskey. The act of creating it is a form of self-expression; the act of consuming it the start of a conversation. Can a spirit be conjured up if it’s not born of the land, but purely the culture surrounding it? If you enjoy it, does that even matter?

THE BAY AREA WHISKEY TRAIL Drink

Visit

RYE 688 Geary St., San Francisco; ryesf.com. Highlight: A killer rare whiskey selection at (relatively) low cost.

SAVAGE AND COOKE DISTILLING 1097 Nimitz Ave., Vallejo, CA; savageandcooke.com. Highlight: Prisoner winemaker Dave Phinney goes high-concept and high-proof.

Buy EPICUREAN TRADER 1908 Union St., San Francisco; theepicureantrader.com. CASK 101 Spear St. A4, San Francisco; casksf.com. HEALTHY SPIRITS Four locations in San Francisco; healthyspiritssf.com.

GUTTER CREDIT

Eat RAMEN SHOP 5812 College Ave., Oakland; ramenshop.com. Highlights: Real-deal ramen paired with top-shelf whiskeys. SUNSET |

SONOMA DISTILLING COMPANY 5535 State Farm Dr., Rohnert Park, CA; sonomadistillingcompany.com. Highlights: Try the original Sonoma Rye side by side with the Cherrywood Rye at their appointment-only tasting room. ST. GEORGE 2601 Monarch St., Alameda, CA; stgeorgespirits.com. Highlights: “Baller” Whiskey originally for Oakland’s Ramen Shop (left); 30th- and 35th-anniversary whiskeys. T H E

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atalie Dale is the distiller behind some of the most compelling spirits in the West and this year’s winner of Best Distiller of the Year, an honor bestowed on the maker of the spirits with the highest overall score. As head distiller at Great Women Spirits, she has created award-winning gin, whiskey, brandy, and other eminently sippable and mixable bottlings, each named after a pioneering woman from history. The Great Women portfolio includes spirits such as Ada Lovelace Gin, made with a blend of California and Mediterranean botanicals, and produced in honor of the first computer programmer, as well as Dorothy Arzner whiskey, aged in charred oak, cut with Napa spring water, and named for the first woman to direct a sound film. Here’s a peek inside the decorated distiller’s process. Before you became a distiller you spent the first 13 years of your career in the beverage business as a winemaker. What inspired you to tackle spirits as a craft? My inspiration came from a small road trip up to Redwood Valley to source some brandy from Germain Robin for our fortified wine. I must have talked with them for over an hour while they were loading up high proof to take back to the winery. I was completely fascinated by all the bells and whistles, the smell of the barrel room, but most of all their kindness and openness to answer all my questions. We were nerding out together! It is something special when you

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meet people who get excited and have the same passion for making a product that people enjoy. While keeping my full-time winemaking job, I wanted to further my education as much as possible. That led me to Moonshine University, where I gained exposure to what was possible in pursuing this. Now, I’m almost done with a master’s degree at Heriot-Watt University in Scotland, and here I am! Paddling my own canoe. How do the biographies of the women celebrated in the Great Women Spirits portfolio influence the distilling process? Is it simply a narrative separate from the creative process or do their personalities end up in the glass? Mr. Coppola has everything to do with choosing these inspirational women. When he gets an idea, there is no stopping him. Some of their personalities do end up in the glass. The Ada Lovelace gin uses botanicals in a way that I assume is much like a computer programmer, where everything needs to be at the right place at the right time to work. I like to think that Ada’s personality comes out as softspoken, but elegantly executed. Dorothy Arzner was the first woman to direct a sound film called “Manhattan Cocktail”. On the bottle of our 3-year-old straight rye, we are paying homage to both the cocktail and her achievements. I think this is a very bold rye and befitting of someone with Arzner’s achievements. A very bold woman.

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So many of the spirits you make have a strong sense of terroir. Is there a California-style or “Western” style of distilling and if so what are its characteristics? All the Great Women Spirits are classically inspired. However, there is definitely a California terroir to the spirits. They are all proofed with spring water from the Napa estate. It is a higher alkaline water and really enhances the spirits. Our whisky and brandy will age differently because we do not have the same climate as Kentucky, France, Scotland, Japan etc. When you think of wine, it is impossible to make something like a traditional Burgundy Pinot Noir from California. It will get close, but there are so many variables that make them uniquely different. In the industry, I think you will start to see a more distinguishable style in California/Western spirits as the craft spirit category grows. Across all beverage industries, we just want to make something creative and tasty. We know it’s hard to pick a favorite bottling, but you’ve got to have a short list of go-to cocktails. What are your three favorite ways to drink the spirits you’ve made? I’m a fan of negronis after work as a pre-dinner cocktail. I love that it’s a palate cleanser and gets your taste buds going. Our amaro is much less sugar than competitors, so I don’t feel so guilty. I will drink the rye neat, and it is great to sip on while playing cards. I’m really not a fussy cocktail person, but I do enjoy when one is made for me. I love to savor spirits and see if I can taste through the layers of production in each one, so a simple martini or whisky neat is my speed. You’re a pioneering member of the Women’s Distillery Guild. Tell us about the organization, its founding, and its mission. This was something I was so excited to join. When they started up in 2018, I was member #10. At the time, they began with a mission to give scholarships, create a training ground, representation, voice and create diversity. Women of the Vine and Spirits has since absorbed the guild and has more resources to really elevate mentorship, training, support, empowerment, and advocacy for women in the alcohol beverage industry. The portfolio is so robust and varied. What spirits are you dreaming of distilling next? Mr. Coppola has a long list of influential women for what is coming up. It is all under lock and key, but there is a tequila coming out soon! Other than that, I’m hoping we do a vermouth, and maybe a nocino. I harvested some walnuts from the Napa property a few years ago, and they are patiently resting in some brandy. I am always thinking of what we can forage from the estate property. I’m sure there will be more to come!

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Natalie Dale, head distiller for Great Women Spirits by Francis Ford Coppola. •

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FF rr oo m t h e A r c h i v e s m the Archives

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WINE ISSUE 2020

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Brian Morton, head distiller of VIDO Vodka (l-r) Owner/President Bill Monson; his wife, Darci Monson; his sister, Valerie Monson; his mother, Suzanne Monson; his sister, Molly Monson-Stutesman and her husband, Rob Stutesman.

What inspired you to pursue distilling as a craft? The idea first came while having a cocktail with a colleague at a beer convention. My fellow brewers had recently been to Germany and brought back this amazing style of beer schnapps. It was fabulous but not available in the states. At that point I thought, I am just going to have to make this myself. After a few days of researching the industry, I knew it would be my next adventure. Thirteen years later I am still in love with our industry and craft liquor.

Tell us about your approach to distilling and what sets your distillery apart from others?

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What is it about your distillery that helps impart quality to the raw materials you’re working with? Having total control of when the grapes are harvested and fermented allows us to bring out the vibrant and aromatic flavor profile of VIDO Vodka.

VIDO Vodka is proud to be made in Washington State and I think as we move forward, we are going to see more emphasis on locally made products that are unique to their geographical locations and the creativity of the distillers.

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During distillation we are focused on the purity of the product making sure to showcase the amazing grapes grown not only in our very own Washington State AVA, Goose Gap, but also from Goose Ridge Estate Vineyards.

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Working with the Monson family at Goose Ridge we are 100% focused on quality. VIDO Vodka is made from wine grapes. We strive to use the absolute best grapes that are hand-selected during U B L harvest. All E D the ingredients are grown on E GOLD M our estate vineyard, making this a 100% grape to glass product.

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It’swonderful a wonderful widewide wideworld world of of spirits spirits in and each year we we It’s a wide inthe thewest, west, and each year Sunset International Spirits Spirits Competition you to bottles hosthost thethe Sunset International Competitiontotosteer steer you to bottles worth seeking out. We assembled an esteemed panel of judges (albeit worth seeking We assembled panel of judges (albeit virtually due out. to COVID-19 ), and tastedan ouresteemed way through hundreds of bottles virtually due to COVID-19 ), and tasted ourdistilled way through hundreds of and bottles that collectively represent what’s being throughout the west thatbeyond. collectively represent what’s being distilled theall west Whether it's whiskey, bourbon, rum, liqueur,throughout or gin, one and theyand beyond. Whether it's whiskey, bourbon, rum, liqueur, or gin, one and all they embody what spirits lovers want most: incredible flavor, the highest production standards , and, above deliciousness. Cheers to thethe winners! embody what spirits lovers wantall,most: incredible flavor, highest production standards , and, above all, deliciousness. Cheers to the winners!

5PH/500PX/GETTY IMAGES

JUDGES FOR 2020:

Natalie Dale, Head Distiller Great Women Spirits

JUDGES FOR 2020:

Jeff Duckhorn, Head Distiller Purple

Natalie Dale, Head Distiller Great Women Spirits Ziggy Eschliman, the “Wine and Spirit Gal”

Jeff Duckhorn, Head Distiller Purple Tara Heffernon, Buyer/Owner Dukes in Healdsburg Ziggy Eschliman, the “Wine and Spirit Gal”

Tara Heffernon, Buyer/Owner Dukes in Healdsburg

Jason Jorgensen, Head Distiller/ Owner Alley 6

Timo Marshall, Head Distiller/Owner Spirit Works

Jason Jorgensen, Head Distiller/ Owner Alley 6

Laura Sanfilippo, Buyer /Owner Dukes in Healdsburg

Timo Marshall, Head Distiller/Owner Spirit Works

Christopher Sawyer, Sommelier to the Stars

Laura Sanfilippo, Buyer /Owner Dukes in Healdsburg

Jason Schneider, Head Spirit Buyer for Bottle Barn

Christopher Sawyer, Sommelier to the Stars

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BEST OF SHOW WINNER YOSHINO SPIRITS KAMIKI INTENSE WOOD WHISKY

Category: Japanese Whiskey, Luxury ($70.01 and higher) Award: BEST of SHOW - Japanese Whiskey / Luxury Score: 99 Tasting Notes: Smokey tea. Honeyed spice, camp fire marshmallow. Really well balanced. Gorgeously complex. Nice long finish. INTERNATIONAL

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Category: American Craft Whiskey, Ultra Premium Category: Small Batch ($40.01 - $70.) American Aged Rye Whiskey, Award: Best of Class, Ultra Premium ($40.01-$70.) Double Gold Score: 93 Score: 95 Tasting Notes: Showy. Very rye Tasting Notes: Beautiful fruit B style. Honey nut. S IRich smooth forward. Caramelized apples. L texture. Ripe fruits.L V A Light brown sugar. Honey.R O D NZE E E M Award: Best of Class - R Small Roasted sweet chestnuts. Batch American Aged Rye Whiskey / Ultra Premium

DOC SWINSON'S 15YEAR CASK STRENGTH KENTUCKY BOURBON

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E. & J. GALLO WINERY E&J DISTILLERS APPLE BRANDY

Category: Small Batch Bourbon Category: Apple Brandy 11 years and older, Luxury Award: Best of Class; Gold ($70.01 and higher) Score: 93 Award: Best of Class - Small Tasting Notes: Waxy. Granny R N A T and ION A L in wax Batch Bourbon 11 years and I N T ESmith-ish dipped older / Luxury; Double Gold finish with a tart finish. Score: 98 Tasting Notes: Big, rich, chewy, L ripeEplum. D A Cloves. Call for warm M fireplace. Heirloom corn. Long finish.

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ALLEY 6 CRAFT DISTLLERY ALLEY 6 RYE WHISKEY

BENDISTILLERY CRATER LAKE SPIRITS BLACK BUTTE WHISKEY

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JAXON KEYS WINERY AND DISTILLERY JAXON KEYS BRANDY RARE

THE BRAND GUILD UNCLE NEAREST PREMIUM WHISKEY UNCLE NEAREST 1856 PREMIUM AGED WHISKEY

Category: Tennessee Whiskey, Ultra Premium ($40.01 - $70) Award: Best of Class - UltraPremium Tennessee Whiskey; Double Gold Score: 97 Tasting Notes: Very clean, wheat bread, candied ginger, custard finish - creamy and spicy.

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Category: Alambic Brandy Award: Best of Class - Alambic Brandy; Double Gold Score: 98 Tasting Notes: MasterfulPerfect. Balance of ripe fruit, party in mouth. Great finishseamless, snuggleable.

Category: Straight Bourbon, Ultra Premium ($40.01 - $70.) Award: Best of Class - Straight Bourbon / Ultra Premium Score: 96 Tasting Notes: Stone fruitchamomile. Melon tones,baking spices-dry finish.

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Category: Pre-mixed Cocktails MARGARITA, INC., of a minimum of 20% abv MARGARITA MIX GARRISON BROS HONEYDEW Category: Rum White Award: Best of Class -Pre-mixed Category: Non-Alcoholic Category: Small Batch Bourbon Award: Best of Class - Rum Cocktails/minimum of 20% ABV Mixers 10 years and younger, Luxury White /Agricole Rum; Double Score: 97 Award: Best of Class ($70.01 and higher) Gold Tasting Notes: Bright citrus, Non-alcoholic mixers; Double Award: Best of Class - Small RNATIONAL Score: 96 bright acid, very grape fruity. I N T EGold Batch Bourbon 10 years & Tasting Notes: Raw sugar cane. Score: 97 younger / Luxury; Double Gold Burnt marshmallow. Dark brown Tasting Notes: Floral tones, Score: 99 SUGARLANDS DISTILLING SI sugar. Hint of matchstick.B RReally all the citrus- very fresh L L A BUTTER PECAN LV Tasting Notes: Mystical bees D A beautifully made. COMPANY ON squeezed flavors. Lip D E E E R M Z E SIPPIN' M wax. Very honey - cookie CREAM smacking goodness. dough. Natural richness. Woody Category: Cream/Dairy - lots of structure and body. NEW DEAL DISTILLERY Liqueurs GINGER LIQUEUR Award: Best of Class - Cream/ VIDO VODKA Category: Herbal/Botanicals Dairy Liqueurs; Double Gold Category: Vodka, Grape HANSON OF SONOMA Liqueurs Score: 96 Award: Best of Class - Vodka; DISTILLERY ORGANIC Award: Best of Class - Herbal/ Tasting Notes: Great aromatics, Double Gold MEYER LEMON Botanicals Liqueurs; Double toasty, nutty spice, luxurious Score: 93 Category: Vodka Organic Gold mouth feel. Tasting Notes: Complex herbal Flavored/Infused, Grape Score: 95 nose, citrus & eucalyptus. Award: Best of Class Vodka Tasting Notes: Spicy ginger, Flavored/Infused; Gold SUGARLANDS DISTILLING well balanced. Score: 93 COMPANY ROAMING MAN WILD ROOTS SPIRITS Tasting Notes: Great oily, citrus, EDITION 9 LONDON DRY GIN classic flavor. SKIP ROCK DISTILLERS Category: American Straight Category: Gin, London Dry RASPBERRY LIQUEUR Rye Whiskey, Ultra Premium Award: Best of Class - Gin; Category: Fruit Liqueur ($40.01 - $70.) Double Gold HEC2H6O SMALL HAND Award: Best of Class - Fruit Award: Best of Class Score: 96 COCKTAILS PLUM BLOSSOM Liqueur; Gold American Straight Rye Whiskey Tasting Notes: Striking Category: Bottled Cocktails Score: 94 / Ultra Premium; Double Gold botanicals, well balanced (All I Award: Best of Class - Bottled Tasting Notes: Raspberry, Score: 96 ask for in a gin.) Cocktails / Single Serve; Gold wonderful real fruit flavor, pure Tasting Notes: Nice cereal, Score: 94 fruit flavor. brown sugar, black tea, dried Tasting Notes: Exotic - Hibiscus figs. Really complex. Leathery rose. Hint of smokey tea. Trip pipe tobacco, pink pepper. to Asia in the glass. Gingery SONOMA BROTHERS ripe plum. DISTILLING

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Category: Gin Flavored/Infused, Compound Award: Double Gold Score: 95 Tasting Notes: Consistent from nose to the palate, sweet flavor. B

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Category: Flavored Award: Double Gold Score: 95 Tasting Notes: Sweet tea-lemony. Rose water-floral. •

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JAXON KEYS WINERY AND DISTILLERY JAXON KEYS BRANDY SIGNATURE RESERVE

Category: Alambic Brandy Award: Double Gold Score: 95 Tasting Notes: Rich, zesty-loads of citrus-great minerality-some anises. Very persistent.

VINCENT20044/GETTY IMAGES

Category: Small Batch Bourbon 11 years and older, Consumer/ $25.00 or less Award: Double Gold Score: 95 Tasting Notes: Cornflakes, nutty caramel. savory spices. Umami factors, earthy, expressive.

SUGARLANDS DISTILLING COMPANY CHIPPER JONES' SWEET TEA MOONSHINE

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DISTILLERS WAY LLC. DOC SWINSON'S STRAIGHT BOURBON WHISKEY FINISHED IN SHERRY CASKS

Category: Small Batch Bourbon 10 years and younger, Ultra Premium ($40.01 - $70.00) Award: Double Gold Score: 95 Tasting Notes: Nutty, mellow flavors. Lingering finish and G balanced! perfectly L• O

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503 DISTILLING CANNED COCKTAILS DISCO 50

Category: Pre-mixed Cocktails of a maximum of 20% abv Award: Gold Score: 90 Tasting Notes: Very refreshing with bright acid and balance. 503 DISTILLING CIRCA 17 GIN

Category: Gin, London Dry Award: Gold Score: 92 Tasting Notes: Clean, lovely bright flavors. Lingering finish. AMERICAN WOMAN WHISKEY AMERICAN WOMAN SPIRIT COMPANY STRAIGHT BOURBON SMALL BATCH

Category: Small Batch Bourbon 10 years and younger, Ultra Premium ($40.01 - $70.00) Award: Gold Score: 92 Tasting Notes: Savory, chalky notes. Sexy mouth feel. BARR HILL VODKA

Category: Vodka, Honey Award: Gold Score: 91 Tasting Notes: Nice honey flavors, rich mouth feel, sweet creamy honey. BENDISTILLERY CRATER LAKE SPIRITS PEPPER VODKA

Category: Vodka Flavored/ Infused, Corn Award: Gold Score: 90 Tasting Notes: Crowd pleaser, Classic aromatics, complex nose.

BENDISTILLERY CRATER LAKE SPIRITS ROCK & RYE

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Category: Bottled Cocktails Award: Gold Score: 92 Tasting Notes: Gold. Baking spices. Dried honey note.

Category: Gin Flavored/Infused, Distilled Award: Gold Score: 91 Tasting Notes: Lovely, bright, refreshing, and super clean.

BRECKENRIDGE PORT CASK FINISH

DRY LAND DISTILLERS HEIRLOOM WHEAT WHISKEY

Category: American Blended Whiskey, Ultra Premium ($40.01 - $70.00) Award: Gold Score: 93 Tasting Notes: Right notes of caramel, dried figs. Brown sugar on finish. Fun. Bright. Lively. BRECKENRIDGE DISTILLERS HIGH PROOF

Category: American Blended Whiskey, Ultra Premium ($40.01 - $70.00) Award: Gold Score: 92 Tasting Notes: Nice pepper. Nice spicy notes. Toasted oats. Mixed dried fruits on finish. Lovely. C88 HOLDINGS, LLC RIVULET ARTISAN PECAN LIQUEUR Category: Nut

Liqueurs Award: Gold Score: 90 Tasting Notes: Roasted pecans and brown sugar. COAL CREEK DISTILLERY BOURBON

Category: Bourbon (under two years), Premium ($25.01 - $40.00) Award: Gold Score: 90 Tasting Notes: Lite soft - apple pear.

Category: Wheat Whiskey Award: Gold Score: 91 Tasting Notes: Toasty and jammy. well balanced and bright. E. & J. GALLO WINERY E&J DISTILLERS VSOP

Category: Brandy VSOP Award: Gold Score: 92 Tasting Notes: Pear Tart-creme brulee. Nugget-yellow plum. Fruity & polished. E. & J. GALLO WINERY NEW AMSTERDAM

Vodka 100 Proof Category: Vodka, Potato Award: Gold Score: 92 Tasting Notes: Clean from start to finish. Crowd pleaser. E. & J. GALLO WINERY FAMILIA CAMARENA TEQUILA SILVER

Category: Silver/Gold (Non-Aged) Tequila Award: Gold Score: 91 Tasting Notes: Nicely done. great finish.

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Category: Hard Seltzers Award: Gold Score: 91 Tasting Notes: True peach aromas, white peach flavors, medium finish. Enjoy on a hot summery day. E. & J. GALLO WINERY CAMARENA ANEJO

Category: Anejo Award: Gold Score: 92 Tasting Notes: Lovely nose that goes through out and ends the same. FOUR ROSES BOURBON FOUR ROSES SMALL BATCH

Category: Small Batch Bourbon 10 years and younger, Premium ($25.01 - $40.00) Award: Gold Score: 91 Tasting Notes: Distinct flavors jump out at you. Rich, yet floral. FOUR ROSES BOURBON SINGLE BARREL

Category: Straight Bourbon, Premium ($25.01 - $40.00) Award: Gold Score: 92 Tasting Notes: Complex and bold. Very well made! GARRISON BROTHERS SMALL BATCH

Category: Small Batch Bourbon 10 years and younger, Luxury ($70.01 and higher) Award: Gold Score: 94 Tasting Notes: Rich apple spices. Lite smokiness. Corn flavored - cranberry.

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Category: Straight Bourbon, Luxury ($70.01 and higher) Award: Gold Score: 90 Tasting Notes: Persimmon bread, banana bread, Very maple tones. Holiday overtones. GREAT WOMEN SPIRITS, LTD. ADA LOVELACE GIN

Category: Gin Dry, Distilled Award: Gold Score: 92 Tasting Notes: Classic, smooth, very well balanced. Great finish. GREAT WOMEN SPIRITS, LTD. HYPATIA RUBI AMARO

Category: Herbal/Botanicals Liqueurs Award: Gold Score: 91 Tasting Notes: Dry, nice spice, very stylish. HEC2H6O SMALL HAND COCKTAILS THE MARINA

Category: Bottled Cocktails Award: Gold Score: 93 Tasting Notes: Saline- lemon cucumber, white watermelon. Aperitif style - Spa water. HEC2H6O SMALL HAND COCKTAILS PINEAPPLE PALOMA

Category: Bottled Cocktails Award: Gold Score: 94 Tasting Notes: White and pink grapefruit. Bright dried pineapple, lime zest.

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Category: Gin Dry, Compound Award: Gold Score: 91 Tasting Notes: Big, aggressive style. Toasty and complex. HOTALING AND CO HIRSCH THE HORIZON

Category: Straight Bourbon, Premium ($25.01 - $40.) Award: Gold Score: 91 Tasting Notes: Candied fruitPencil lead, cookie dough-brown sugar butter pecan-single maltish. LIGHTNING SPIRITS LIGHTNING WHISKEY

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THREE CROSSES DISTILLING COMPANY OLD BUCKINGHAM 14 GIN

THREE KEYS DISTILLERY INC. KENTUCKY STRAIGHT BOURBON WHISKEY

Category: Wheat Whiskey Award: Gold Score: 93 Tasting Notes: Golden grahams. Jammy.

SUGARLANDS DISTILLING COMPANY BANANA PUDDING SIPPIN' CREAM

TAHOE SPIRITS, INC. TAHOE BLUE VODKA

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REDWOOD EMPIRE DISTILLING REDWOOD EMPIRE WHISKEY HAYSTACK NEEDLE PORT CASK FINISHED BOURBON

Category: Pre-mixed Cocktails of a maximum of 20% abv Award: Gold Score: 92 Tasting Notes: Authentic grapefruit, celery salt in finish.

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Category: Gin, New Western Award: Gold Score: 91 Tasting Notes: Flashy botanicals. Classic, great finish.

Category: Cream/Dairy Liqueurs Award: Gold Score: 91 Tasting Notes: Banana creme brulee.

ROGUE ALES AND SPIRITS ROGUE SPIRITS GRAPEFRUIT VODKA SODA

Category: Cognac VSOP or Equivilent Award: Gold Score: 92 Tasting Notes: Dense and savory. Elegant and spicy.

Category: Non-Aged Whiskey, Premium ($25.01 - $40.) Award: Gold Score: 92 Tasting Notes: Great nose, clean from start to finish!

Category: Special Barrel Finished Bourbon, Luxury ($70.01 and higher) Award: Gold Score: 93 Tasting Notes: Nutty, tofu like. Grand marnier-ish, rich texture.

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Category: Blend, Sugarcane, Grape, and Corn Award: Gold Score: 90 Tasting Notes: Clean, creamy nice mid-palate, nice nose, warm finish. THE ST. BARTS SPIRIT COMPANY BATISTE RHUM ECOISTE RESERVE

Category: Rum Dark/Gold Award: Gold Score: 91 Tasting Notes: Gold. Pretty, light caramelized sugars. Medium length finish.

Category: Small Batch Bourbon 10 years and younger, Ultra Premium ($40.01 - $70.) Award: Gold Score: 92 Tasting Notes: Lovely showy and very well balanced. TREEHOUSE CRAFT DISTILLERY, LLC  DBA TREECRAFT DI LAVENDERHIBISCUS GIN

Category: Gin, Distilled Award: Gold Score: 92 Tasting Notes: Classic, great aromatics, briny, leaps out of the glass.

VINTAGE WINE ESTATES SPLINTER GROUP SLAUGHTER HOUSE AMERICAN WHISKEY

Category: Small Batch Bourbon 10 years and younger, Premium ($25.01 - $40.) Award: Gold Score: 91 Tasting Notes: Floral - nutty (toasty walnut), early tones. WATERPOCKET DISTILLERY TEMPLE OF THE MOON GIN

Category: Gin, Distilled Award: Gold Score: 93 Tasting Notes: Custard mouth feel, pretty lavender notes.

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Category: American Craft Whiskey, Ultra Premium ($40.01 - $70.) Award: Silver

ALLEY 6 CRAFT DISTLLERY ALLEY 6 HARVEST GIN

Category: Gin, New Western Award: Silver ALLEY 6 CRAFT DISTLLERY SPICED PEACH LIQUEUR

Category: Fruit Liqueur Award: Silver

THE BAD STUFF, LLC THE BAD STUFF TEQUILA, EXTRA ANEJO

Category: Extra Anejo Award: Silver BARR HILL GIN

Category: Gin, Distilled Award: Silver BARR HILL TOM CAT GIN

Category: Gin, Barrel Aged Award: Silver BENTLY HERITAGE ESTATE DISTILLERY JUNIPER GROVE AMERICAN DRY GIN

Category: Gin, Distilled Award: Silver

BENTLY HERITAGE ESTATE DISTILLERY SOURCE ONE SINGLE ESTATE VODKA, WHEAT & OAT BLEND

Category: Vodka, Neutral Grain Award: Silver

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THE BRAND GUILD UNCLE NEAREST PREMIUM WHISKEY UNCLE NEAREST 1884 SMALL BATCH WHISKEY

Category: Small Batch Bourbon 10 years and younger, Ultra Premium ($40.01 - $70.) Award: Silver BRECKENRIDGE DISTILLERY BRECKENRIDGE RUM CASK FINISH

Category: American Blended Whiskey, Luxury ($70.01 and higher) Award: Silver DESERT DOOR DISTILLERY DESERT DOOR ORIGINAL TEXAS SOTOL

Category: Regional - TX, NM, AZ, Mexico Award: Silver DISTILLERS WAY LLC. DOC SWINSON'S STRAIGHT RYE WHISKEY FINISHED IN RUM CASKS

Category: Small Batch American Aged Rye Whiskey, Premium ($25.01 - $40.) Award: Silver DRY LAND DISTILLERS COLORADO ANTERO WHEAT WHISKEY

Category: Wheat Whiskey Award: Silver E. & J. GALLO WINERY E&J DISTILLERS PEACH BRANDY

Category: Fruit Brandy, other than Grape Brandy Award: Silver E. & J. GALLO WINERY E&J DISTILLERS VANILLA BRANDY

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E. & J. GALLO WINERY HIGH NOON HARD SELTZER BLACK CHERRY

Category: Brandy XO Award: Silver

Category: Hard Seltzers Award: Silver

E. & J. GALLO WINERY NEW AMSTERDAM VODKA

Category: Vodka, Potato Award: Silver

E. & J. GALLO WINERY NEW AMSTERDAM GIN

Category: Gin, London Dry Award: Silver

E. & J. GALLO WINERY FAMILIA CAMARENA TEQUILA REPOSADO

Category: Reposado Award: Silver

E. & J. GALLO WINERY HIGH NOON HARD SELTZER GRAPFRUIT

Category: Hard Seltzers Award: Silver

E. & J. GALLO WINERY LOFI APERITIFS DRY VERMOUTH

Category: Vermouth - Dry Award: Silver

E. & J. GALLO WINERY LOFI APERITIFS GENTIAN AMARO

Category: Aperitif Award: Silver

E. & J. GALLO WINERY LOFI APERITIFS SWEET VERMOUTH

Category: Vermouth - Sweet Award: Silver

E. & J. GALLO WINERY HIGH NOON HARD SELTZER PINEAPPLE

Category: Hard Seltzers Award: Silver E. & J. GALLO WINERY HIGH NOON HARD SELTZER LIME

Category: Hard Seltzers Award: Silver FOUR ROSES BOURBON

Category: Straight Bourbon, Consumer / $25.00 or less Award: Silver FOSS BEVERAGE REBELCITY WHISKEY

Category: Blended Irish Whiskey, Premium ($25.01 - $40.) Award: Silver GARRISON BROTHERS BALMORHEA

Category: Special Barrel Finished Bourbon, Luxury ($70.01 and higher) Award: Silver GARRISON BROTHERS SINGLE BARREL

Category: Single Barrel American Whiskey 10 Years , Luxury ($70.01 and higher) Award: Silver

E. & J. GALLO WINERY HIGH NOON HARD SELTZER

Watermelon Category: Hard Seltzers Award: Silver

Category: Other Brandies Award: Silver

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GREAT WOMEN SPIRITS, LTD. DOROTHY ARZNER RYE WHISKEY

Category: American Straight Rye Whiskey, Premium ($25.01 $40.) Award: Silver HANSON OF SONOMA DISTILLERY ORGANIC CUCUMBER

HERITAGE DISTILLING COMPANY HDC LAVENDER FLAVORED VODKA Category:

Vodka Flavored/Infused, Grape Award: Silver THE HIGHWAY DISTILLERY HIGHWAY VODKA

Category: Vodka, Corn Award: Silver

ROGUE ALES AND SPIRITS FARMHOUSE GIN

Category: Gin Flavored/ Infused, Compound Award: Silver

SONOMA BROTHERS DISTILLING GIN AMERICAN DISTILLED

NAKED SPIRITS WATERMELON LEMONADE RUM

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Ulukila Breadfruit Spirit Liquor Category: Fruit Brandy, other than Grape Brandy Award: Silver

Category: Cognac VS/Three Star or Equivilant Award: Silver

Category: Vodka Flavored/ Infused, Corn Award: Silver

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Category: Pre-mixed Cocktails of a minimum of 20% abv Award: Silver

SIRE SPIRITS BRANSON COGNAC VS PHANTOM

MANAMIRA LLC ROSA VODKA

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Category: Vodka, Corn Award: Silver

Category: Alambic Brandy Award: Silver

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Category: Vodka, Neutral Grain Award: Silver

SATELLITE SPIRITS INC SOUTH FORK VODKA

JAXON KEYS WINERY AND DISTILLERY JAXON KEYS BRANDY OLD STOCK

Category: Aperitif Award: Silver

RHS LLC ROYAL HAWAII SPIRITS DISTILLERY RHS ROYAL HAWAII SPIRITS

Category: Vodka Organic Flavored/Infused, Grape Award: Silver

NCCGA OF CT VINCENZI BELLINI PEACH

Category: Gin, Distilled Award: Silver

SONOMA BROTHERS DISTILLING RYE WHISKEY

Category: American Straight Rye Whiskey, Ultra Premium ($40.01 - $70.) Award: Silver

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SILVER AWARD WINNERS

Category: Rum Flavored/Infused Award: Silver

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SPIRIT WORKS DISTILLERY FOUR GRAIN STRAIGHT BOURBON

Category: Straight Bourbon, Ultra Premium ($40.01 - $70.) Award: Silver SPIRIT WORKS DISTILLERY STRAIGHT RYE WHISKEY

Category: American Straight Rye Whiskey, Ultra Premium ($40.01 $70.) Award: Silver TREEHOUSE CRAFT DISTILLERY, LLC  DBA TREECRAFT DISTILLERY EARL GREY TEA FLAVORED GIN

Category: Gin Flavored/Infused, Distilled Award: Silver TREEHOUSE CRAFT DISTILLERY, LLC  DBA TREECRAFT DISTILLERY LONDON DRY GIN

Category: Gin, London Dry Award: Silver

VINTAGE WINE ESTATES SPLINTER GROUP STRAIGHT EDGE BOURBON WHISKEY

Category: Straight Bourbon, Ultra Premium ($40.01 - $70.) Award: Silver

VINTAGE WINE ESTATES SPLINTER GROUP NO. 209 GIN

Category: Gin, Distilled Award: Silver

VIRGINIA CITY TOURISM COMMISSION CEMETERY GIN

Category: Gin Flavored/ Infused, Distilled Award: Silver WHISPER GALLERY VOLLEY SPICY GINGER

Category: Hard Seltzers Award: Silver

WHISPER GALLERY VOLLEY TROPICAL MANGO

Category: Hard Seltzers Award: Silver

WILDWOOD SPIRITS CO. THE DARK DOOR

Category: Straight Bourbon, Ultra Premium ($40.01 - $70.) Award: Silver WILDWOOD SPIRITS CO. KUR

Category: Gin, London Dry Award: Silver

WILD ROOTS SPIRITS CASCADE STREET POTATO VODKA

Category: Vodka, Potato Award: Silver

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BRONZE AWARD WINNERS BENTLY HERITAGE ESTATE DISTILLERY JUNIPER GROVE ATRIUM GIN

Category: Gin, Distilled Award: Bronze

BENTLY HERITAGE ESTATE DISTILLERY SINGLE SOURCE ONE SINGLE ESTATE VODKA, RESTED IN SHERRY OAK CASKS

Category: Vodka Flavored/ Infused, Neutral Grain Award: Bronze

BRECKENRIDGE DISTILLERY BRECKENRIDGE MADEIRA CASK FINISH

Category: American Blended Whiskey, Luxury ($70.01 and higher) Award: Bronze

DENTED BRICK DISTILLERY DISCO NUT COCONUT FLAVORED RUM

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RHS LLC ROYAL HAWAII SPIRITS DISTILLERY RHS ROYAL HAWAII SPIRITS COFFEE SPIRIT LIQUOR

Category: Rum Flavored/Infused Award: Bronze

Category: Other Sugar Cane Based Spirits Award: Bronze

DOOM'S AMERICAN WHISKEY Category: American

ROGUE ALES AND SPIRITS BAYFRONT VODKA

Blended Whiskey, Ultra Premium ($40.01 - $70.00) Award: Bronze E. & J. GALLO WINERY RUMHAVEN COCONUT RUM

Category: Rum Flavored/Infused Award: Bronze

KO HANA DISTILLERS KO HANA HAWAIIAN AGRICOLE RUM KOKOLEKA

Category: Chocolate Liqueur Award: Bronze

MIKE CURPHY DISTILLERY WHITE BEARDS SPICED RUM

Category: Vodka, Corn Award: Bronze SONOMA BROTHERS DISTILLING VODKA

Category: Vodka, Corn Award: Bronze SUGARLANDS DISTILLING COMPANY APPALACHIAN APPLE PIE MOONSHINE

Category: Flavored Award: Bronze

VIRGINIA DISTILLERY COMPANY COURAGE & CONVICTION

Category: American Blended Whiskey, Luxury ($70.01 and higher) Award: Bronze VINTAGE WINE ESTATES SPLINTER GROUP WHIP SAW

Category: American Straight Rye Whiskey, Ultra Premium ($40.01 - $70.) Award: Bronze WHISPER GALLERY VOLLEY SHARP GRAPEFRUIT

Category: Hard Seltzers Award: Bronze

WHISPER GALLERY VOLLEY ZESTY LIME

Category: Hard Seltzers Award: Bronze

VERVET PALE MARY

Category: Canned Cocktails Award: Bronze

Category: Rum Spiced Award: Bronze

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