Sunset Spirits Awards Issue 2022

Will Travel for Negronis

The negroni may have its roots in Italy but over the years it’s spawned countless regional versions and has become my go-to cocktail whenever I see one on a menu. The original is simply equal parts gin, sweet vermouth, and Campari, which together are a delightful balance of sweet, strong, bitter, and botanical that starts on the strong side and mellows as the ice melts. It’s a drink to savor in its shifting permutations and rewards attention. Bartenders love swapping in different spirits or regional gins infused with non-traditional spices and herbs, trading out Campari for other liqueurs and alternative fortified wines.

On a recent road trip through California I had a negroni at the end of each day at various hotels and restaurants where I observed the cocktail being honored as a classic and as a blank slate for improvisation, but each and everyone was excellent thanks to the use of fine spirits and the care being taken by the artisans behind the bar. It’s a testament to the state of the cocktail in the West and the producers making top shelf spirits that are the foundation of a great drink.

In this issue we celebrate the beverages, bottles, brands, bars, and people upholding the standards in the world of spirits. We also honor the esteemed winners of the annual Sunset International Spirits Competition, each and every one of them a custodian of the craft. Whether it be artisanal gin, brandy, bourbon, or any of the many subcategories of spirits, as well as, for the first time in the history of the competition, the rapidly growing world of non-alcoholic spirits, you’ll find some of the best bottles in the West and beyond. Congratulations to one and all! And I’ll drink a negroni, Western or otherwise, to that!

—Hugh Garvey, EDITOR-IN-CHIEF

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A perfectly made negroni from Bear Bar at Stanly Ranch in Napa Valley.

Ice Academy

A DRINK IS AS ONLY AS GOOD AS ITS INGREDIENTS AND ICE IS A CRITICAL PIECE OF COCKTAIL PERFECTION. WE PRESENT A MASTERCLASS IN MAKING MIXOLOGYREADY CUBES AND DIAMONDS IN THIS EXCERPT FROM THE ICE BOOK: COOL CUBES, CLEAR SPHERES, AND OTHER CHILL COCKTAIL CRAFTS BY CAMPER ENGLISH. PAGE

Photographs by ALLISON WEBBER

TThe world’s best bartenders are as meticulous about their ice as they are their spirits: the invest thousands of dollars in Kold Draft ice machines that crank out perfect slow-melting cubes of ice that dilute and chill a drink just so without making it watery, they purchase slabs of ice that are perfectly transparent and impurity free from specialized factories, and above all they never, ever, use ice that’s been sitting in a freezer next to a frozen pizza, half a pint of Ben and Jerry’s, and a freezer burnt package of edamame off gassing their aromas into said ice. For home bartenders who want to make the best possible (and most beautiful) ice, without buying much in the way of specialty equipment there is The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts by Camper English ($19; Red Lightning Books), wherein the technique of directional freezing is taught and explored from every possible angle. Directional freezing, as the book explains, mimics how a pond or lake freezes so that “the ice tends to form in perfect clarity as it pushes trapped air and impurities away from the point of freezing.” If you can master this in your freezer, you can create ice that is worthy of the finest boites from Tokyo to Sydney to Santa Barbara. In this excerpt, the basics are covered, but the book contains tricks and recipes to produce stunningly attractive drinks with striped ice, botanicals encased in ice, cocktails themselves suspended within ice spheres, branded and patterned ice, orchids and olives embedded in ice, and cocktails that change color over time thanks to, yes, the ice.

EXCERPTED FROM THE ICE BOOK: COOL CUBES, CLEAR SPHERES, AND OTHER CHILL COCKTAIL CRAFTS, BY CAMPER ENGLISH. RED LIGHTNING BOOKS, 2023. REPRINTED WITH PERMISSION.

Make a Perfectly Clear Slab of Ice— the Everyday Way

Here we make a completely clear slab of ice that can be cut up into cubes. The process is the same as making a full block of ice as we did in the last section, except we only let it freeze long enough to make the clear section on top.

1/Get an insulated container like a hard-sided cooler.

2/Make space in your freezer.

3/Fill the container with regular tap water. You don’t need to fill it all the way up.

4/Place the container in the freezer with the top off.

5/After about two

days, remove the cooler from the freezer. Tip it over and wait for the ice block to slide out. As it does, the unfrozen water in the bottom will splash out, so be sure you’re doing this in the sink or somewhere that can get wet.

6/Cut your slab into cubes and other shapes.

How to Cut Up an Ice Slab

Think of this as an essential technique for a master mixologist, like breaking down a chicken is for a chef.

1/Allow your slab to temper (see below). Twenty minutes is probably long enough.

2/Set the slab on a wood or plastic cutting board rather than right against your countertop. The cutting board provides a little cushioning.

3/Score a line across the top of the slab with your saw, knife, or ice pick. For a slab of only a few inches (5 cm) thick, your line only needs to be about one-eighth of an inch (one-half cm) deep. For a thicker slab, you might want to go deeper.

4/If the slab is more than about 6 inches (15 cm) thick, turn the

block and continue to score the line around the sides and also the bottom so that all the lines connect.

5/Set the knife into the groove of the scored line, or the ice pick in the middle of it, and give it a tap with something: a muddler, a hammer, the back of an ice pick, a block of wood, etc. Hopefully the block will split directly in half.

6/Repeat the process, splitting each piece of ice in the middle until you have a cube (or a longer spear). I find that it is easier to split ice from the middle each time rather than trying to cut off the side.

How to Carve an Ice Diamond

This method was refined in the top bars of Tokyo before taking off worldwide. It’s a stunning way to serve exceptional single malt or bourbon on ice.

1/Place the cube on a cutting board or other non slip surface. Be sure to hold the cube steady while making cuts.

2/Place the blade of the knife on one edge of the cube, about a third of the way down from the top. Cut down at an angle (roughly 45 degrees) in toward the bottom center of the cube where the long pointy end of the diamond will be. You probably won’t be able to cut all the way to the center at that angle in one slice, which is fine. You can shave it down to refine it later.

3/Repeat the first cut for all four side edges.

4/On one of the flat sides of the cube (the only remaining flat part will be at the top), place your blade a third of the way from the top, connecting the imaginary line between two edge cuts you just made. Cut downward at the same angle toward the bottom center point.

5/Repeat this second cut on all four sides.

6/After these first eight cuts, you’ll have the stubby bottom half of a diamond. You can refine those cuts into a sharper diamond point now or later. Flip the ice cube over.

7/You’re now working on the wide, flatter top part of the diamond. That flat top is on the bottom against your cutting board. On the bottom uncut portion of the cube, align your knife to match the very first cut you made on an edge. But instead of cutting down inward at an angle, make this cut straight down.

8/Repeat this cut on all four edges.

9/Now match the second set of cuts: start at the bottom sides and cut down—at an angle again rather than straight down—to make bevels.

10/Repeat for all four sides.

11/You’ll now have a stubby diamond. Go over the previous cuts to sharpen it up and make it thinner if desired. Fix yourself a drink when you’re finished!

on the COCKTAILS COCKTAILS COAST COAST

A BAR TUCKED AWAY AT ONE OF MONTECITO’S MOST LUXURIOUS RESORTS IS PRACTICING MODERN MIXOLOGY AT THE HIGHEST LEVEL.

Photographs by THOMAS J. STORY

THE COASTAL REGION AROUND SANTA BARBARA

has long been called California’s riviera for good reason: the palm tree-lined beaches are spectacular, the red-roofed buildings evoke the Mediterranean, and the pace is languorously slow as it often is in places with perfect weather, well-resourced residents, and tourists privileged enough to partake in such a rarified convergence of pleasantness. And here you’ll find the kind of resort that lives up to the surroundings: Rosewood Miramar Beach, the sprawling oceanfront resort with its collection of rambling casitas, serene pools, and Michelin-starred restaurant. It also happens to house Manor Bar, which in the two or so years since it opened has established itself as one of the best bars on the planet, with expertly considered cocktails and skilled bartenders capable of filling the fine-lipped glassware with the spirits, bitters, and fresh juices with perfectly executed drinks. There are a few cities on the planet that are home to a short list of bars practicing at this high level, Tokyo, London, Sydney, and Paris among them, and you can now count Santa Barbara as a contender. While you could easily order a gin and tonic or vodka on the rocks, rest assured you will be well taken care of, with craft tonic from a bottle (not a gun), perfect Kold Draft Ice (if you know, you know; if you don’t: it’s the gold

standard of ice machines in the bartending world, turning out perfect cubes that melt just so). But the menu of the original drinks is the smart move if you want to experience the heart and soul of the Manor Bar. And quite a menu it is. Bound in leather, printed on heavy stock, and called the Chronicles of the Cocktails, it’s an ever evolving compendium of forward thinking cocktails that have both a narrative and multi sensory arc. The idea is: you sit down in the Manor Bar’s cosseting dark paneled lounge, flip through the tome’s pages, and find a story and its accompanying drink that appeal. At the time of our visit, Volume II had just been printed and its theme was women writers. And so there was the Like Water for Chocolate cocktail, paying homage to Laura Esquivel’s 1992 novel, in particular a scene in the final chapter in which the protagonist cooks a meal for her lover that involves both chiles and a dramatic fire. The drink fittingly includes poblano liqueur as a nod to the dish served, salt colored with volcanic ash referring to the conflagration, topped with a wafer of artisanal chocolate as a garnish and tip of the hat to the title. Until you can book a trip to this haven of high-level craft cocktailing, we’ve got the recipes to practice your hand at the art of mixology, Manor Bar-style.

The New Wilderness

Who knew an eco-dystopian novel could inspire such a delicious drink? Based on The New Wilderness by Diane Cook in which a mother and daughter adapt to a post apocalyptic world in which the earth has re-wilded itself in unexpected ways, this drink is, yes, earthy and herbaceous, bracing, and evocative, and a perfect balance of sweet, strong, spice, and varied botanicals. While you could make this with other gin, the Monkey 47, with its rich layered flavors, brings a lot to the table from the get go. To make the honey water, combine equal parts water and honey and stir until combined.

MAKES 1 COCKTAIL

1 ½ oz. Monkey 47 gin

¾ oz. Cardamom Infused St. Germain

½ oz. Dolin Blanc

1 oz. Verjus Blanc

¼ oz. Honey Water

½ oz. Port Wine 20 Years

2 Dashes Angostura bitters

Chartreuse

In a mixing pitcher filled with ice, combine gin, St. Germain, Dolin Blanc, Verjus Blanc, honey water, port, and bitters. Using a cocktail spoon, stir constantly while counting to twenty. Strain into a rocks glass filled with ice. Mist with Chartreuse and serve.

Like Water for Chocolate

Named after Laura Esquivel’s blockbuster novel, this cocktail is citrusy, spicy, sweet, and deeply layered.

MAKES 1 COCKTAIL

1 ½ oz Don Julio Reposado tequila

¾ oz Grapefruit Oleo Saccharum

¾ oz Lime Juice

½ oz Poblano Ancho Reyes

3 Dash Mole Bitters

Volcanic salt

Wet the rim of a rocks glass and roll in volcanic salt placed on a small plate. In a mixing pitcher filled with ice, combine the tequila, oleo saccharin, lime juice, Poblano liqueur, and bitters. Using a cocktail spoon, stir constantly while counting to twenty. Strain into a rocks glass filled with ice.

The Whiskey Sea

Inspired by Ann Howard Creel’s 2016 novel The Whiskey Sea , in which an orphaned girl is swept up into the world of rum running from the Caribbean to New York during prohibition, hence the tropical liqueurs and rum base.

MAKES 1 COCKTAIL

2 oz. Bacardi 8

½ oz. Crème de Cacao

½ oz. Banana Liqueur

¾ oz Lemon Juice

2 Dashes Grapefruit Bitters

In a mixing pitcher filled with ice, combine rum, Creme de Cacao, banana liqueur, lemon juice, and bitters. Using a cocktail spoon, stir constantly while counting to twenty. Strain into a rocks glass filled with ice and serve.

Save Me The Waltz

Named for Zelda Fitzgerald’s only published novel, this cocktail is a lovely spin on the Vesper martini, which delicately blends gin and vodka.

MAKES 1 COCKTAIL

1 oz. olive washed Ketel One vodka

1 oz. Tanqueray No. 10 Gin

½ oz. Elderflower liqueur

¼ oz. Flowers Chardonnay

¼ oz. Oso de Oro Dry Vermouth

In a mixing pitcher filled with ice, combine vodka, gin, liqueuer, chardonnay, and vermouth. Using a cocktail spoon, stir constantly while counting to twenty. Strain into a martini glass and serve.

Classic Negroni

The true test of a bar is how they make a negroni, the deceptively simple Italian cocktail that’s equal parts gin, sweet vermouth, and Campari. Here it’s made with the complex super premium gin Monkey 47.

MAKES 1 COCKTAIL

2 oz. Monkey 47 gin

2 oz. Carpano Antica Formula sweet vermouth

2 oz. Campari

Combine gin, vermouth, and Campari in a mixing glass over ice. Stir twenty times and strain into a rocks glass over ice.

CHEERS TO WINE

COUNTRY

DRIVING THROUGH NAPA VALLEY past rolling hills laced with vines it’s easy for the wandering mind to fantasize about what it would be like to live in a house surrounded by trellised grape vines, with stands of eucalyptus and cypress trees in the distance. It’s a wine-country fantasy guests can indulge at Stanly Ranch, but that’s where the obvious associations end.

Case in point: the beverage program beyond the bottles of wine. Wine tasting may be the first thing that comes to mind when you think about a Napa Valley getaway, but pull up a stool at the bar at Bear Bar at the new Stanly Ranch at the southern end of Napa Valley you might find your mind drifting to cocktails. Here, against a backdrop of top shelf spirits that subdivides the neo Nordic modern/Nor Cal farmhouse space, you’ll see bartenders turning out perfectly executed brambles, sours, and Negronis just as often as Napa Valley cabs.

Stanly Ranch is part of a movement in Napa and Sonoma that expands the notion of what a wine country travel experience can be: yes there are luxurious modern farmhouse style cabins sited among freshly planted vines, but the activities, dining, and other experiences avoid the simple cliches: there’s a gift shop stocked with California brands, books, and housewares that could easily be transplanted in a trend-aware neighborhood like Silver Lake; and you won’t see any pseudo Tuscan flourishes that used to proliferate in the wine country. It’s luxe California-pride. And those cocktails: they’re built with techniques practiced in urban craft cocktail bars, but incorporate seasonal local produce and herbs, some of it harvested from the resort’s on-site farm. Pull up a stool and taste the new Napa.

Photograph by THOMAS J. STORY

BEAR BAR AT STANLY RANCH IN NAPA VALLEY SERVES COCKTAILS THAT MIGHT INSPIRE YOU TO START CALLING IT COCKTAIL COUNTRY

The Bay Bramble

Bourbon and blackberry are a match made in heaven in this drink from bartender Ignacio Gutierrez.

MAKES 1 COCKTAIL

2 oz Bourbon, 1 oz Blackberry puree

½ oz lemon juice

½ oz rosemary syrup (below)

1. Combine bourbon, blackberry puree, lemon juice, and rosemary syrup in a cocktail shaker filled with ice.

2. Shake vigorously to a ten count and strain into a cocktail coupe and serve.

Rosemary Simple Syrup

Use leftovers of this herbinfused syrup in iced tea.

1 cup sugar

1 cup water

3 sprigs fresh rosemary

1. Combine the sugar and water in a small saucepan and heat over medium-high heat, stirring constantly, until the sugar dissolves.

2. Add the rosemary sprigs to the saucepan and bring the mixture to a boil. Reduce the heat to low and let the mixture simmer for 5-10 minutes, or until rosemary flavor has infused into the syrup.

3. Remove the saucepan from heat and let the mixture cool to room temperature. Once the syrup has cooled, remove the rosemary sprigs and strain the syrup through a fine-mesh sieve to remove any rosemary pieces.

4. Transfer the syrup to an airtight container and store it in the refrigerator for up to 2 weeks.

Bartender Angel Hernandez

The Cub

A spicy tropical cocktail from food and beverage director Carlos Torrescano.

MAKES 1 COCKTAIL

½ Chile serrano sliced lengthwise

2 oz of Tequila Reposado

1 oz Passion Fruit pure

½ oz Lime Juice

½ oz agave syrup

2 Tbsp. Togarashi spice mixture on a plate

1. Wet the rim of a rocks glass and roll in togarashi.

2. Add the chile to the bottom of the glass and muddle with a muddler or handle of a wooden spoon.

3. In a shaker filled with ice, combine tequila, passion fruit puree, lime juice, and agave syrup.

4. Shake to a ten count and strain into rocks glass. Add ice to rocks glass and serve.

You’ll see bartenders turning out perfectly executed brambles, sours, and Negronis just as often as Napa Valley cabs.

The White Lotus

A refreshing sour from Carlos Torrescano.

MAKES 1 COCKTAIL

4 grapes

2 oz Vodka

1 oz Lychee puree

½ oz Lemon juice

¼ oz Simple syrup

1. Place grapes in the bottom of a cocktail shaker and muddle with a muddler or handle of a wooden spoon.

2. Add 2 cups of ice, vodka, lychee puree, lemon juice, and simple syrup.

3. Shake hard to a ten count. Strain into a cocktail coupe and serve.

UP ON THE ROOF

HIGH ABOVE THE STREETS OF SAN FRANCISCO, THE CITY’S HOTTEST NEW COCKTAIL BAR IS THE PERFECT PLACE TO DIVE INTO THE ART OF NIKKEI CUISINE—WITH STUNNING VIEWS TO MATCH.

Story by KRISTIN SCHARKEY Photographs by THOMAS J. STORY

Ascend the escalator to the 12th floor of the Hyatt Place hotel in San Francisco, and immediately you’re transported away from the hard lines and dark edges of the city to a colorful and ornate hideaway inspired by the Amazon rainforest of Peru.

Welcome to Kaiyo Rooftop, the latest concept from local hospitality veteran John Park, a bustling bar that serves as an ode to a cuisine Park predicts will experience “massive growth” in the next few years.

To understand why, you must first learn the storied history of Nikkei cuisine.

This type of cooking originated with Japanese immigrants who utilized the ingredients of a new country of origin while still maintaining traditional Japanese techniques. Representative “of the Japanese diaspora,” this cuisine can be found across the globe, but “for historical reasons, two countries have had substantially more Japanese immigrants than most of the rest of the world—Brazil and Peru,” writes author Luiz Hara in Nikkei Cuisine: Japanese Food the South American Way.

Park, who was born in South Korea, discovered Nikkei cuisine while traveling and became inspired to fill its “void” in San Francisco. “Some of the greatest cuisines in the world were created and founded by immigrants,” Park says. “People in struggle often are looking to create a culinary experience that wasn’t really available.”

After you meander through the droves of TikTokers and Golden State Warriors fans

The Wind Rises

Matcha powder makes a colorful garnish for Kaiyo’s take on a pisco sour featuring Cocalero liqueur, a South American herbal spirit. Make partysized batches of sunflower orgeat and cinnamon bitters in advance, and shake up cocktails one by one.

Sunflower orgeat

4 cups unsalted sunflower seeds

8 cups water

8 cups demerara sugar

who flock to this rooftop refuge (Kaiyo airs NBA games on a screen near the dining area), sidle up to a table to taste your way through the menu. It a seafood-centric spread from chef Alex Reccio, who hails from Peru—think beef empanadas with aji amarillo pepper purée, and tiradito doused in leche de tigre.

But that’s not all. There’s also an extensive cocktail program to match, thanks to bar manager Carl Brown, who’s crafted inventive, playful drinks for patrons eager to sip them in full view of the city skyline. Across the board, these libations are a dance between Japan and Peru. Aji amarillo bitters and matcha coconut cream are made in house, while spirits range from the Japanese craft gin Roku to Barsol Quebranta Pisco made from grapes grown in Ica, Peru.

“Peru has been the crucible for creating a vibrant Nikkei cooking culture,” Hara writes in Nikkei Cuisine. “Peruvian Nikkei dishes often use the maritime abundance brought to the coastline by the Humboldt Current, as well as the unique aji peppers, lime, corn, and yucca, not to mention the more than 3,000 varieties of potatoes.”

Just don’t call these cocktails—or the cuisine—fusion. “This cuisine is unique and identifiable,” Park says. “It has the sustainable power of being a cuisine by itself.”

Here, a few dishes and drinks so you can try your hand at Nikkei cooking at home.

4 dashes orange flower water

1 tsp. salt

1 ½ oz. Barsol Quebranta Pisco

½ oz. Cocalero liqueur

¾ oz. sunflower orgeat

½ oz. lime juice

¾ oz. egg white

4 dashes cinnamon bitters

Matcha powder, for garnish

1. To make the sunflower orgeat, blend sunflower seeds in a blender or food processor until fully minced, about 5 minutes. In a medium saucepan over medium-high heat, boil the water, sugar, and salt until dissolved. Add the sunflowers and orange flower water, and simmer for 10 minutes. Strain with a strainer and cheesecloth into a separate bowl. Let sit until it reaches room temperature.

2. To make the cinnamon bitters, combine 1 qt. Angostura bitters and ½ cup cinnamon chips in a sealable container. Let sit for 24 hours, then strain into a sealable bottle or container.

3. To assemble the cocktail, add all ingredients to a cocktail shaker and shake without ice to emulsify the egg white.

4. Add ice and shake for 10-20 seconds.

5. Double strain into a coupe glass, and garnish with matcha powder.

Prince of the Sun

Inspired by a mojito (and an anime character), this drink is combines pisco made by a Peru distillery with white miso syrup and lime-yuzu soda.

MAKES 1 COCKTAIL

¾ oz. white miso syrup

4-8 mint leaves

1 ½ oz. Barsol Quebranta pisco

½ oz. Agricole rum

½ oz. lemon juice

2 dashes St. George absinthe

2 oz. Fever Tree Lime & Yuzu soda

1 lime, sliced into wheels

1. To make a large batch of white miso syrup, add 8 cups water and 4 Tbsp. white miso paste to a medium-sized pot and heat until the paste is dissolved, about 5-10 minutes. Add 8 cups pure cane sugar and bring to a boil, then turn off heat, stirring occasionally. Let sit until it reaches room temperature.

2. To assemble the cocktail, rip the mint into small pieces and place in a cocktail shaker. Add the remaining ingredients, except the soda and lime wheels, and shake.

3. Pour everything into a Collins glass and top with the soda.

4. Garnish with mint sprigs and a lime wheel.

Tai Tiradito

This is a home-friendly twist on Kaiyo’s tiradito, a perfect example of a Nikkei dish. “In Peru, the Nikkei massively expanded the repertoire of Pacific fish used and improved the preparation of popular national dishes, for example ceviche,” Hara writes. “They also introduced novel ways of preparing fish such as the tiradito—sashimi-style raw fish served with a citrus leche de tigre sauce.” At Kaiyo, chef Alex Reccio likes to use Japanese snapper.

SERVES 4

LECHE DE TIGRE (Makes about 2 cups)

1 ¼ cup fresh lemon juice

¼ cup fresh lime juice, plus 2 Tbsp.

½ tsp. ginger purée

2 tsp. kosher salt

2 Tbsp. aji amarillo pepper purée

2 sprigs cilantro

2 oz. fresh white fish filet

¼ cup neutral oil, plus 2 Tbsp.

2 cups leche de tigre

8 oz. fresh white fish filet, sliced thinly against the grain

1 yam, boiled and puréed

2 small shallots, diced brunoise

1 tsp. kosher salt

1 cup toasted corn nuts, crushed

2 Tbsp. micro cilantro, or cilantro leaves, thinly sliced

1 small avocado, diced

1. To make the leche de tigre, mix all ingredients (except the oil) in a blender and purée, 3-4 minutes. As the blender is running, add the oil in a steady stream. The texture should thicken up a bit to reach a velvety consistency. Set aside ½ cup to be used as garnish. Refrigerate until needed, up to two days.

2. To assemble the tiradito, first select your plate. Reccio prefers round plates, as they have a bit of depth.

3. Pour 4-5 Tbsp. leche de tigre on the plate before laying fish slices on top, about 5-6 pieces per plate.

4. Fill a small piping bag with the yam purée. Pipe small dollops onto each slice of fish

5. Drizzle 2-3 Tbsp. leche de tigre on top, to taste.

6. In a small bowl, mix shallot with ½ cup leche de tigre and salt, if needed.

7. Using a spoon, put a bit of shallots on each piece of fish and then sprinkle the corn nuts all over the dish.

8. Garnish with the cilantro, a bit on each piece of fish, or, if you prefer, all over. Do the same with the avocado. Enjoy!

Nikkei Beef Empanada

Aji amarillo peppers are a staple of Nikkei cuisine, often paired with the bounty of seafood found on Peru’s Pacific coast. Here, the team at Kaiyo Rooftop utilizes them in beef empanadas brushed with a simple egg wash. You can find aji amarillo purée in Latin and specialty markets.

MAKES 10 SMALL PIECES

8 Tbsp. canola or any other neutral oil, plus

2 Tbsp.

1 cup onions, roughly chopped

1 lb. ground beef

4 Tbsp. tomato paste

Kosher salt, to taste

1 cup shiitake mushrooms, chopped

1 Tbsp. aka miso (red miso)

1 Tbsp. mirin

2 Tbsp. kimchi juice

2 Tbsp. aji amarillo pepper purée

4 Tbsp. soy sauce

1 cup fresh tomatoes, diced

4 Tbsp. curly parsley, finely chopped

3 hard-boiled eggs, grated or roughly chopped

1 lb. pastry dough, rolled out and cut into 4-inch discs

1 uncooked egg

1. Heat 6 Tbsp. oil over high heat in a large saucepan. Sweat onions in oil and add the beef when you start smelling the aroma of the onions, about 5 minutes.

2. Cook over medium heat until juice from the beef evaporates, 10-12 minutes, and then add tomato paste.

3. Season with salt to taste. Add all other ingredients except the tomato, parsley, and eggs.

4. Lower heat to bring to a simmer and let the meat stew in its juices, 10-12 minutes. Taste for seasoning and add eggs, tomato, and parsley.

5. Carefully place the filling in the middle of the pastry dough, and then close the edges of the pastry by bringing them together. Use a fork to press the new edge closed.

6. Make a simple egg wash by beating together 1 egg and 1 tsp. water in a small bowl. Brush the empanadas with the wash before baking.

7. Bake at 375 °F, about 9-12 minutes, depending on the oven, until golden brown.

SAVOR SEATTLE

FRESH OPENINGS AND TIMELESS CLASSICS MEAN EATING, DRINKING, AND SHOPPING HAVE NEVER BEEN BETTER.

Story by HUGH GARVEY • Photograph s by THOMAS J. STORY

Chef Kristi Brown at her culinary hot spot Communion

From Capitol Hill to Beacon Hill

and beyond, restaurants, shops, and hotels are dishing up new takes on the city’s longtime traditions. And summer in Seattle is a particularly delightful season as the sun comes out and the city comes alive. Whether you’re looking for nostalgic Filipino comfort food, a James Beard-level tasting menu in a brooding modernist setting, or a local take on soul food, here’s where to dine, drink, shop, and stay in the coastal crown jewel of the Pacific Northwest.

1

Karachi Cowboys

This pop-up turned permanent fixture in Capitol Hill dishes up vividly spiced Pakistani soul food (think aloo sliders with tamarind barbecue sauce) and a short sharp list of natural wines. karachicowboys.com

2

Communion

This Central District restaurant from chef Kristi Brown was packed from the moment it opened thanks to its convivial spirit and menu of boldly flavored dishes combining local ingredients, soulful preparations, and killer cocktails. communionseattle.com

3

Taku

Chef Shota Nakajima’s delightful Osaka-style izakaya is a transporting spot for a crisp whiskey soda, cold beer, and ginger-spiked karaage fried chicken. takuseattle.com

4

Musang

Comforting adobo and tasty cocktails are on the menu at Melissa Miranda’s excellent Beacon Hill restaurant that’s an homage to the city’s Filipino culture, past and present. musangseattle.com

5

Tomo

James Beard awardwinning chef Brady Ishiwata Williams’ White Center restaurant is the hottest opening of the year and serves subtly Japanese-inflected tasting menus in a stylish space. tomoseattle.com

Drink

6 Inside Passage

Tucked behind Rumba bar, this aquatic-themed tropical bar avoids the broad cultural cliches of tiki while preserving all the over-the-top flaming drinking fantasies of the genre. Yes the drinks come in opulently garnished whimsical vessels and are high octane. Yes there’s a sea monster hanging overhead. insidepassageseattle.com

Stay

7

Palihotel Seattle

This pioneer in the right-sized designy boutique hotel movement is across the street from Pike Place market and channels those early maritime vibes with style. palisociety.com

8 The State

This stylish downtown hotel boasts a rooftop deck, smartly appointed rooms, and Ben Paris, an all-day restaurant with soaring ceilings. Pro dinner move: Order the duck confit and a glass of Gamay at the marble bar. statehotel.com

9 Glasswing

With its tightly curated collection of clothes and accessories (chic rain gear, Japanese chore coats, Instaworthy houseplants), Glasswing is our kind of boutique. In addition to selling just plain cool stuff, they offer plant design and maintenance services for locals. glasswingshop.com

10

Big Little News

This minimalist update on the corner bodega is a temple to the pleasures of print. Browse the magazines, art journals, and international newspapers, and pick up a bottle of Champagne to go. biglittlenews.com

It’s a wonderful wide, wide world of spirits in the West, 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, 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.

Unbox the West

The Sunset Subscription Box delivers the Best of the West straight to your door!

Every three months, you’ll get a box full of home, design, food, and gardening products curated by Sunset editors to help you make the most of every season.

You can choose the box that fits your style and price point, then get ready to be surprised and delighted by what you find inside!

Our next box is full of products for an epic summer: think grilling, camping, and al fresco entertaining.

Past boxes have included goodies like an acacia salt cellar, block printed hand towels, French market bags and more.

Congratulations to This Year’s Sunset Spirits Award Winners

GOLD MEDAL AND ABOVE WINNERS (IN ALPHABETICAL ORDER)

ABSINTHIA’S BOTTLED SPIRITS

Absinthia Cocktail Syrups

Caged Heat

Award: Best Non-Alcoholic Mixer

Score: 92

Tasting Notes: Thick spicy honey. Cinnamon. Red pepper flakes. Holiday syrup.

Absinthia Organic Absinthe Superieure

Absinthia Absinthe Verte

Award: Best Woman Distiller, Best Liqueur, Best of Class, Double Gold

Score: 97

Tasting Notes: Really pretty tea finish. Very complex. Chewy. Fresh cream. Floral.

ADMIRALTY DISTILLERS

Gin & Tonic

Award: Gold

Score: 90

Tasting Notes: Grapefruit, lime, nice aromatic refreshing like a gin and tonic should be.

AXIA SPIRIT

Axia Spirit

Award: Best Other White Spirits

Score: 94

Tasting Notes: Sweeps. Earthy, spruce, walking into rainforest. Licorice quality.

PENDLETON WHISKY

Pendleton Whisky 1910

Award: Best of Class, Double Gold

Score: 95

Tasting Notes: Anise, meaty, full, cherry cola, mineral and savory herbs, complex, rich and satisfying.

Pendleton Whisky

Original

Award: Gold

Score: 90

Tasting Notes: Lemon lime, citrus, candied fruit, evergreen, bursting with flavor.

BULL CREEK DISTILLERY

Barrel 42

Award: Gold

Score: 92

Tasting Notes: Soft, easy, warm finish, notes of cinnamon and dried fruit.

C&P

Waterford Whisky

Rathclogh: Edition 1.1

Award: Best Whiskey, Best of Class, Double Gold

Score: 99

Tasting Notes: Butterscotch. Lots of good structure. Sweet with savory finish. Great flavor profiles.

Waterford Whisky

The Cuvee

Award: Gold

Score: 92

Tasting Notes: Black trumpet on nose, smooth lovely style, wonderful, finish, smooth

CACHAÇA BELA

OURO

Award: Best Cachaça, Best of Class

Score: 92

Tasting Notes: Exotic spice, cardamom, intensity and fine.

CALEDONIA SPIRITS

Barr Hill Gin

Award: Gold

Score: 94

Tasting Notes: Pretty aromas complex, fragrance of a forest after rain.

Barr Hill Reserve Tom Cat

Award: Gold

Score: 94

Tasting Notes: Stunner, warm, lively, spicy, notes and light caramel.

CALISCO SPIRITS LLC

Spirit of California

Award: Best Brandy, Best of Class, Double Gold

Score: 95

Tasting Notes: Very aromatic and floral; kiwi.

CORNING & COMPANY

Sonoma Distilling Company

Straight Bourbon Whiskey

Award: Gold

Score: 93

Tasting Notes: Cookie dough, toasted creamy oak on nose. Filled with flavor

Sonoma Distilling Company

Straight Rye Whiskey

Award: Gold

Score: 92

Tasting Notes: Great strong rye character. Great wood component.

CUTWATER SPIRITS

Cutwater Mezcal Anejo

Award: Best Mezcal, Best of Class

Score: 95

Tasting Notes: Rich, more complex and refined

Cutwater Tropical Tiki Rum Mai Tai

Award: Best RTD (Ready to Drink), Best of Class, Double Gold

Score: 96

Tasting Notes: Pecan, like aromatic, coupled with exotic fruit such as pineapple, orange and guava.

Cutwater Tequila Anejo

Award: Best of Class

Score: 92

Tasting Notes: Smooth, pretty, Saturday night date.

GOLD MEDAL AND ABOVE WINNERS (IN ALPHABETICAL ORDER) CONTINUED

Cutwater Strawberry Margarita

Award: Gold

Score: 90

Tasting Notes: Fruit forward, fresh strawberry field.

Cutwater Tiki Rum Punch

Award: Gold

Score: 92

Tasting Notes: Nice fruit in mid palate with good structure, pineapple, orange and guava.

Cutwater Lime Margarita

Award: Gold

Score: 90

Tasting Notes: Traditionally balanced margarita, great over ice.

Cutwater Mezcal Joven

Award: Gold

Score: 91

Tasting Notes: Clean, fresh, very balanced smoked, well crafted.

Cutwater Mezcal Reposado

Award: Gold

Score: 91

Tasting Notes: Really clean and brisk. Subtle fruit aromatic, carmel apple approach.

Cutwater White Russian

Award: Gold

Score: 94

Tasting Notes: Awesome

Dude! Clean, crisp, done very well.

DON LONDRES

Don Londres Blanco

Award: Best Tequila

Score: 94

Tasting Notes: Best of Class. Smooth, Spicy, lingering finish, wet stone, citrus.

E. & J. GALLO WINERY

Familia Camarena

Tequila Reposado

Award: Best of Class

Score: 93

Tasting Notes: Lovely spice pepper oak, balanced.

High Noon Hard Seltzer

High Noon Peach

Award: Best of Class, Gold

Score: 93

Tasting Notes: Nose of fresh white peach, crisp, clean, lingering finish

Don Fulano

Tequila Blanco

Award: Gold

Score: 91

Tasting Notes: Clean, crisp, well balanced.

Don Fulano

Tequila Imperial Extra Ajejo

Award: Gold

Score: 93

Tasting Notes: Smooth, Integrated oak, a caramel hug.

Familia Camarena

Tequila Anejo

Award: Gold

Score: 91

Tasting Notes: Elegant viscosity, clean.

RumChata

Original Cream

Award: Gold

Score: 93

Tasting Notes: Nutmeg. Bready. Oatmeal. Hazelnut. Cereal milk.

EDITION STUDIOS

Cierto Tequila

Tequila, Reserve Collection, Extra Anejo

Award: Best of Class

Score: 96

Tasting Notes: Salubrious, sassy and sexy.

Cierto Tequila

Private Collection, Blanco

Award: Gold

Score: 92

Tasting Notes: Classic white spices. Concentrated flavors. Elegant.

Cierto Tequila

Private Collection, Reposado

Award: Gold

Score: 93

Tasting Notes: Back in Jalisco, sea salt, classic flavors.

Cierto Tequila

Private Collection, Anejo

Award: Gold

Score: 92

Tasting Notes: Gentle baked fruit with hints of white spice. Deep deep mocha and brioche.

FAST PENNY SPIRITS

Amaricano

Award: Gold

Score: 94

Tasting Notes: Nice alpine herbs, mint. Vegetal. Warm wood and yarrow.

Amaricano Bianca

Award: Gold

Score: 94

Tasting Notes: Lovely spice. Floral. Dried citrus. Nice hint of bitter.

15 STARS

First West Bourbon

Award: Gold

Score: 92

Tasting Notes: Lavender notes, well balanced, touch of cocoa.

503 DISTILLING

Silent Rock Vanilla Whiskey Cream

Award: Gold

Score: 92

Tasting Notes: Good viscosity, well balanced, smooth finish.

503 Distilling Canned Cocktails

Marionberry Margarita

Award: Gold

Score: 92

Tasting Notes: Perfect, balanced, refreshing.

503 Distilling Canned Cocktails

I’m Your Huckleberry Lemonade

Award: Gold

Score: 92

Tasting Notes: Spice, tropical, refreshing, citrus fruit, and well balanced.

FORAGER

Nocino, Walnut liqueur

Award: Gold

Score: 92

Tasting Notes: Nice tannins and acids. Very rich and well balanced.

GARRISON BROTHERS

Garrison Brothers Single Barrel Cask Strength Barrel #10101

Award: Best of Class, Double Gold

Score: 97

Tasting Notes: Nectarine, well balanced, black walnut, creamy custard, spicy cinnamon, great to ski with to warm yourself

GOLD MEDAL AND ABOVE WINNERS (IN ALPHABETICAL ORDER) CONTINUED

Garrison Brothers HoneyDew

Award: Best of Class, Double Gold

Score: 97

Tasting Notes: Nectarine, Easy drinking yet complex. Cookie dough on nose. Touch of cinnamon and notes of honey.

Garrison Brothers Balmorhea

Award: Double Gold

Score: 95

Tasting Notes: Hickory smoke, cooked apple, layers of complexity, toasted marshmallows.

Garrison Brothers Cowboy 2022

Award: Gold

Score: 93

Tasting Notes: Mahogany, heavy duty dried cinnamon.

GOLDEN BEAVER DISTILLERY

BIba Soju

Award: Best Asian Spirits, Gold

Score: 91

Tasting Notes: Fresh soft on lingering mid palate finish.

HAWAII SEA SPIRITS

Kula Dark Rum

Award: Best Rum, Best of Class.

Double Gold

Score: 95

Tasting Notes: Rich for its high proof. Nice spice, fruits. Toasty roasted coffee.

Fy Organic Gin

Award: Gold

Score: 92

Tasting Notes: Soft, sexy and clean.

IJW WHISKEY

McFarlane’s Reserve 13

Award: Best of Class, Double Gold

Score: 98

Tasting Notes: Salt water toffee, notes of peanut butter, all spice, chocolate covered cherry.

McFarlane’s Reserve Four Grain

Award: Gold

Score: 93

Tasting Notes: Red fruits, florals, touch of fig, chewy vanilla, liquors, well balanced.

INTREPID SPIRITS

Mad March Hare Irish Poitín

Award: Best Specialty, Best of Class. Double Gold

Score: 95

Tasting Notes: Brilliant, extremely well made, floraland elegant.

JAMES BAY DISTILLERS LTD

Lochside Summer Gin No. 5

Award: Gold

Score: 92

Tasting Notes: Fun, lively, summer in a glass.

JETTYWAVE DISTILLERY

California Botanical Gin

Award: Best of the Best, Best Gin, Best of Class, Double Gold

Score: 98

Tasting Notes: Delicious sipping, peppercorn, stunner, winter gin.

JEWELL DISTILLERY

Jewell Gin American Dry

Award: Gold

Score: 94

Tasting Notes: Terroir driven. Earthy.

KINSALE SPIRITS

Summer Cove Gin

Award: Gold

Score: 92

Tasting Notes: Beautiful flavors, grilled citrus.

Wild Atlantic Way IPA

Award: Gold

Score: 90

Tasting Notes: Nice easy sipped, notes of vanilla, spice and coffee bean.

KROBAR CRAFT DISTILLERY

Butterfly Pea Gin

Award: Gold

Score: 93

Tasting Notes: Layers, fun, eye catching, botanical and floral.

MGP LUXCO INC.

Rossville 2022 Union Barrel Proof

Award: Best of Class, Double Gold

Score: 98

Tasting Notes: Sweetness, Fruitiness, quality, earthy, cookie, cookie dough, mandarin orange peel, stylish, raisin, dried apricot.

Yellowstone Select Bourbon

Award: Best of Class, Double gold Score: 97

Tasting Notes: Earthiness, straw, hay, oak spice, vanilla and long finish.

MPL BRANDS

Rancho La Gloria

Jalapeño Lime Infused Tequila

Award: Best Tequila, flavored/ infused, Best of Class

Score: 97

Tasting Notes: Fresh sliced jalapeno, smooth fruity, herbal.

Dough Ball Whiskey

Award: Best of Class

Score: 94

Tasting Notes: Creamy texture, smooth, deserves a second sip.

Rancho La Gloria

Ranch Water Lime

Award: Gold

Score: 91

Tasting Notes: Refreshing, a shot followed by cool water.

NORTHWEST SPIRITS

Savor Spear

Savor Spear Straight Bourbon

Whiskey

Award: Gold

Score: 92

Tasting Notes: Smoky, caramel dipped apple.

OSADIA TEQUILE

Osadi a Tequila Blanco

Award: Gold

Score: 92

Tasting Notes: Upfront nose of spicy citrus body, smooth finish.

GOLD MEDAL AND ABOVE WINNERS (IN ALPHABETICAL ORDER) CONTINUED

REDWOOD EMPIRE DISTILLING

Redwood Empire Whiskey

Emerald Giant Cask Strength

Award: Double Gold

Score: 96

Tasting Notes: Great example of rye, nuttiness of poached pear,well balanced.

ROYAL MASH

Royal Mash Vintage 2020

Award: Double Gold

Score: 97

Tasting Notes: Very creamy. Rich mouth feel.

SHELTER DISTILLING

O’Pinyon Gin

Award: Gold

Score: 94

Tasting Notes: Layers of deliciousness, savory and sassy.

Embers

Award: Gold

Score: 90

Tasting Notes: Smoky, peaty quality, nice artisan style, smooth and balanced.

SIRE SPIRITS

Branson Cognac

VSOP Grand Champagne

Award: Best Cognac, Best of Class, Double Gold

Score: 97

Tasting Notes: Lovely nose. Malty. Dried golden raisin. Beautifully balanced. Buttery.

Branson Cognac

VSOP Royal

Award: Double Gold

Score: 96

Tasting Notes: Apples, well balanced. Dried golden raisin.

Branson Cognac VS Phantom

Award: Gold

Score: 94

Tasting Notes: Beautiful nose. Great balance of flavor.

SLIQ SPIRITED ICE

Rum

Award: Gold

Score: 91

Tasting Notes: Tropical paradise on the rocks, lively and energetic.

Vodka

Award: Gold

Score: 90

Tasting Notes: Cold, balanced flavor.

SOVEREIGN BRANDS

Bumbu XO

Award: Gold

Score: 93

Tasting Notes: Balanced, silky and good rum funks.

McQueen and the Violet Fog

Award: Gold

Score: 91

Tasting Notes: Light nose, crisp cucumber, bracing finish.

SPIRIT WORKS DISTILLERY

Vodka

Award: Best Vodka, Double Gold

Score: 98

Tasting Notes: Salty, malty. Good grain flavor. Nice mouth feel.

SUGARLANDS DISTILLING CO.

High Rock Vodka

Award: Double Gold

Score: 95

Tasting Notes: Solid. Good midpalate. Good mouth feel. Clean.

TABURO INC

Bitter Feminist Cachaca Cachaca

Award: Gold

Score: 91

Tasting Notes: Floral aromatics, grassy and expressive.

THE BRAND GUILD

Uncle Nearest Premium Whiskey

Uncle Nearest Master Blend Edition - Batch 012

Award: Best in Class, Double Gold

Score: 95

Tasting Notes: Classic, rich, smooth, nimble, lovely nose with citrus notes.

Four Roses Bourbon

Four Roses Single Barrel Bourbon

Award: Gold

Score: 91

Tasting Notes: Nice notes of ripe fruit, layers of spice and a long finish

Papa’s Pilar Dark Rum

Award: Gold

Score: 92

Tasting Notes: Fresh fruit quality. Caramelized.

THE GALLAVANT GROUP

Egan’s Irish Whiskey

Conviction

Award: Best of Class

Score: 92

Tasting Notes: Carrot cake, polished, cereal grain, long finish. Smooth savory, spicy.

TWO SHORES

Two Shores Gin

Award: Gold

Score: 92

Tasting Notes: Nice flavors, short on palate, white pepper and balanced.

WILD ROOTS SPIRITS

Wild Roots Orange & Bergamot Gin

Award: Best Gin, flavored/ infused

Score: 98

Tasting Notes: Sipping gin, winter on the rocks.

WILLIAM WOLF BRAND, LLC

American Whiskey

Award: Best of Class, Double Gold

Score: 96

Tasting Notes: Refined, leather, soft inviting mouth, mahogany on nose. Nice finish. Great strong rye character. Great wood component.

YOSHINO SPIRITS

Kamiki Sakura Wood Whisky

Award: Best Japanese Whiskey

Score: 94

Tasting Notes: Full and rich, floral notes, hints of camphor and white plum

ZERO PROOF USA

Lyre’s Non-Alcoholic

Highland Malt

Award: Gold

Score: 92

Tasting Notes: Condensed spice and oak flavors, delightful finish.

ABSINTHIA’S BOTTLED SPIRITS

Absinthia Cocktail Syrups

Cherry Bomb

Absinthia Cocktail Syrups

Crimson Smoke

Absinthia Cocktail Syrups

Fairy Dust

Absinthia Organic

Absinthe Superieure

Absinthia Absinthe Blanche

PENDLETON WHISKY

Pendleton Whisky

Midnight

BULL CREEK DISTILLERY

Black Flag

Distillers Cut

C&P

Waterford Whisky

Biodynamic Luna: Edition 1.1

Waterford Whisky

Dunmore: Edition 1.1

CALEDONIA SPIRITS

Barr Hill Vodka

CANCIÓN TEQUILA

Extra Añejo

CASA MEXICO TEQUILA

Añejo

SILVER MEDAL WINNERS (IN ALPHABETICAL ORDER)

CUTWATER SPIRITS

Cutwater Bali Hai Tiki Dark Rum

Cutwater Bali Hai White Rum

Cutwater Old Fashioned

Cutwater Pina Colada

Cutwater Pineapple Margarita

Cutwater Rum Mint Mojito

Cutwater Spicy Bloody Mary

Cutwater Tequila Paloma

Cutwater Tequila Reposado

Cutwater Vodka

Cutwater Vodka Mule

DESTINATION BRANDS

Feather & Folly

DEVILS RIVER

DISTILLERY

Devils River

Agave Bourbon

DISTILLERS WAY LLC.

Doc Swinson’s

Alter Ego Solera Aged Rye

Doc Swinson’s

Alter Ego Triple Cask Bourbon

Doc Swinson’s

Blender’s Cut Bourbon

E. & J. GALLO WINERY

Familia Camarena

Tequila Silver/Plato

Faux Pas

High Noon Black Cherry

High Noon Lime

High Noon Mango

High Noon Watermelon

High Noon Hard Seltzer

High Noon Grapefruit

High Noon Hard Seltzer

High Noon Pineapple

RumChata

Limon

EDITION STUDIOS

Cierto Tequila

EGAN’S

IRISH WHISKEY

Fortitude

15 STARS

Triple Cask

503 DISTILLING

Apple Brandy

Wildfire Cinnamon Rum

GARRISON BROTHERS

Small Batch

HAWAII SEA SPIRITS

Kula Clear Organic Rum

Ocean Organic Vodka

HIGHCLERE

CASTLE SPIRITS

Highclere Castle Gin

IJW WHISKEY

First Call Cask Strength

JAMES BAY

DISTILLERS LTD

Berry & Ube Flavored Gin

James Bay Navy Strength Gin

KINSALE SPIRITS

Red Earl Irish Whiskey

Spanish Earl

Wild Atlantic Way Rechar

KROBAR CRAFT

DISTILLERY

Orange Flavored Gin

Port Barrel Finished Malt Whiskey

MGP LUXCO INC.

Minor Case

Straight Rye Whiskey

MPL BRANDS

Rancho La Gloria

Classic Lime Margarita

Rancho La Gloria

Peach Margarita

Rancho La Gloria

Pink Lemonade Infused Tequila

Rancho La Gloria

Ranch Water Grapefruit

Rancho La Gloria

Ranch Water Tangerine

Rancho La Gloria

Ranch Water Watermelon

Rancho La Gloria

Strawberry Margarita

NYKUR SPIRITS APS

Nykur Super Premium Organic Vodka

OLD BISBEE DISTILLERY

Bisbee Blue Gin

OVO VODKA

Ovo Vodka

QUOTED PR

Hanson of Sonoma Organic Cucumber Vodka

RED RIVER BREWERY AND DISTILLERY

Silver King Vodka

REDWOOD EMPIRE

DISTILLING

Redwood Empire Whiskey

Lost Monarch Cask Strength

Redwood Empire Whiskey

Pipe Dream Cask Strength

SILVER MEDAL WINNERS (IN ALPHABETICAL ORDER)

REINSTEIN RANCH LLC

Reinstein Ranch Estate Grown Straight Wheat Whiskey

SHADOW Betty Buzz Ginger Beer

Betty Buzz Meyer Lemon Club Soda

Betty Buzz

Sparkling Grapefruit

SHELTER DISTILLING

Lost Sierra Bourbon

SLIQ SPIRITED ICE

Agave Spirit

SOVEREIGN BRANDS

Bumbu Creme

Bumbu Original Villon

SPIRIT WORKS

DISTILLERY

Barrel Reserve Sloe Gin

Four Grain Straight Bourbon

SUGARLANDS DISTILLING CO.

Roaming Man

Edition 13

TANDUAY

Asian Rum Gold

Double Rum

Tanduay Especia Spiced Rum

TEQUILA AMAN

Añejo

THE BRAND GUILD

Four Roses Bourbon

Four Roses Small Batch Bourbon

Four Roses Small Batch Select Bourbon

Papa’s Pilar Blonde Rum

Papa’s Pilar Sherry

Finished Rum

Uncle Nearest 1856 Premium

Aged Whiskey

Uncle Nearest 1884

Small Batch Whiskey

TIF’S SPIKED

Tif’s Spiked Lemonade

TIGER GIN

Tiger Gin

VINTAGE WINE ESTATES

Signature Reserve

Dry Gin

VIRGINIA DISTILLERY CO.

Courage & Conviction Double Cask Reserve

ZERO PROOF USA

Lyre’s Non-Alcoholic

Amalfi Spritz

Lyre’s Non-Alcoholic

Classico Grande

CASA MEXICO TEQUILA

Casa Mexico Tequila

Blanco

Reposado

CUTWATER SPIRITS

Cutwater Bali Hai Tiki Gold

Cutwater Lime Ranch Water

Cutwater Mango Margarita

Cutwater Tequila Blanco

Cutwater Vodka Cosmopolitan

E.

& J. GALLO WINERY

Don Fulano

Tequila

Don Fulano

Tequila Fuerte (100 Proof Blanco)

Faux Pas

New Amsterdam

Vodka

EDITION STUDIOS

Cierto Tequila

Tequila

BRONZE MEDAL WINNERS (IN ALPHABETICAL ORDER)

503 DISTILLING

Canned Cocktails

Rhubarb Whiskey Smash

HAWAII SEA SPIRITS

Kula Toasted Coconut Rum

JAMES BAY

DISTILLERS LTD

Cadboro Chocolate Flavored Whisky

KIN EUPHORICS

Dream Light High Rhode

KINSALE SPIRITS

Great Earl Irish Whiskey

MONTANYA DISTILLERS

Montanya Valentia Rum

MPL BRANDS

Skinny Lime Margarita

Rancho La Gloria

Mango Margarita

Rancho La Gloria

Skinny Strawberry Margarita

ORIGINALS & CO

Bergamot Orange + Lime Spritzer

OSADÃ A TEQUILE

Anejo Reposado

SHADOW

Betty Buzz Sparkling

Lemon Lime

Betty Buzz Tonic Water

SHELTER DISTILLING

High Sierra Whiskey

SLIQ SPIRITED ICE

Whiskey

TANDUAY

Asian Rum Silver

THE BRAND GUILD

Uncle Nearest Premium Whiskey

Uncle Nearest Uncut and Unfiltered

Straight Rye Whiskey

THE GALLAVANT GROUP

Cocalero Clásico

THIS GIRL WALKS

INTO A BAR MIXERS + SNACKS, LLC

Organic Margarita Mix

ZERO PROOF USA

Lyre’s Non-Alcoholic

Agave Blanco Spirit

Lyre’s Non-Alcoholic Dark and Spicy