Seven Fifty Daily: The 9 Best World Whiskeys, According to Beverage Pros

Beverage directors and bartenders pick their favorite whiskey from lesser-known whiskey-producing countries, from a Taiwanese gold standard to a hard-to-find, small batch Spanish single malt

The map of world whiskey has been steadily expanding. In the 2024 World Whisky Awards, over 40 countries competed—twice as many as a decade ago—with entries from Sweden to South Africa. 

Investment has followed. The Diageo-backed drinks business accelerator Distill Ventures took on Australia’s Starward in 2015 and invested $10 million in Denmark’s Stauning Whisky, which launched stateside last year and is fast gaining cult recognition. 

The number of world whiskey cases sold is a fraction of what the big whiskey players produce. In the U.S. alone, 31 million nine-liter cases of American whiskey were sold in 2023; comparably, Taiwan, which produces Kavalan, arguably the leading world whiskey on the market, is home to just two distilleries. But for a contingent of whiskey aficionados, a dram from one of these lesser-known whiskey-producing regions offers an unparalleled sense of discovery—and they could be catalysts for change. 

“As more world whiskeys enter the U.S. market, they will challenge the dominance of traditional categories like bourbon and Scotch by offering distinct alternatives,” says Scott Milne, the director of marketing for Stauning. “The influx of brands signals a coming consumer shift.”

Producers utilize the unique conditions of their home country to innovate, whether that’s in the use of local grains or native wood, or working around weather conditions that are often radically different than in Scotland or Kentucky. And this in turn inspires traditional producers, says whiskey educator and consultant Tracie Franklin. “Not only do we have these unusual countries producing whiskeys that are very much attuned to their climate, agriculture, and their particular flavors, we also have these amazing whiskies that now have the freedom to be more experimental with their production process because the world whiskeys are coming out and blowing flavors through the roof.” 

SevenFifty Daily reached out to bartenders, beverage directors, and whiskey specialists to ask which bottles from lesser-known whiskey-producing countries are worth stocking up on right now. (All whiskeys are listed with suggested retail price per bottle).  

Navazos-Palazzi Malt Whisky ‘Bota Punta,’ Spain; $125

Selected by Neal Bodenheimer, owner and partner, Cure, New Orleans 

“I absolutely love the texture of this Spanish malt whisky,” says Neal Bodenheimer, the owner and partner of New Orleans cocktail bar Cure. “When you combine the texture of a delicate malt whisky with a quality oloroso sherry cask finishing from the sherry whisperers at Equipo Navazos, well, it’s absolutely peerless.” 

Navazos-Palazzi is a partnership between Jesús Barquín and Eduardo Ojeda of Spain’s Equipo Navazos—passionate bottlers of sherry wines—and Nicolas Palazzi’s PM Spirits in Brooklyn. The most recent release is the Bota Punta, a 15-year-old bottling, using casks that were bota punta—at the end of the bottom row of barrels in a solera—and therefore subjected to more air, light, and aeration. With just 900 bottles, it’s highly sought after. “Everyone on the team is super passionate about it,” says Bodenheimer. “It can be hard to get a traditional malt drinker to take a chance on a relatively pricey dram of Spanish malt. But for an exceedingly hard bottle to find it’s a really great deal.” 

Vinepair: The 15 Best Mezcals for 2024

Mezcal enthusiasts, of which there is a growing, occasionally dogmatic rank in the U.S., can reasonably argue that theirs is the ultimate spirit. Mezcal’s mid-aughts adoption in cocktail culture helped breathe new life into familiar cocktails via simple riffs, and gifted drinkers with more than a handful of beloved modern classics.

While those drinks rely on larger brands placed for that very use (like Del Maguey in the Naked & Famous), the category is overwhelmingly made up of small to tiny-scale producers. These artisans employ hands-on, traditional techniques, harnessing the diversity of seemingly endless species of agave to provide stunningly complex sipping spirits.

With much to geek out on, VinePair’s guide to the different types of mezcal, and the different varieties used in production, offers a comprehensive primer. But we’re here to explore brands, expressions, and the best bottles available right now on the U.S. market.

To compile this list, we tasted more than 60 samples submitted to VinePair (gratis) by producers, importers, distributors, and PR firms working on their behalf. Each was tasted non-blind, allowing us to factor price into our conclusion, and ultimately determine whether the bottle was worthy of inclusion on this list — the aim of which is not just to highlight the crème de la crème, but the best offerings across a wide range of price points.

NETA Tequilana Capón

NETA, Tequilana Capón – Wilfrido García Sánchez

Prior to the pandemic, the Tequilana agave (Blue Weber) grown by producer Wilfrido García Sánchez’s uncle Lalo made its way to Jalisco, where it was used to make unidentified tequilas. When those commercial relationships broke down because of shutdowns, Wilfrido and brother Ramón started crafting their uncle’s agave into fine, small-batch sipping spirits. One such example, this is a beautifully expressive release that begins citrusy, fruity, and mineral-rich, with an almost ghee-like quality lingering beneath. The palate is similarly bright and intense, with a finish that lasts an age.

Average price: $190
Rating: 96

Cinco Sentidos Cuishe

Cinco Sentidos, Cuishe – TÍO TELLO & EDUARDO “LALO” PEREZ CORTÉS

Technically sold as an uncertified agave spirit, this mezcal is produced from wild-harvested Cuishe that’s roasted with mesquite firewood and hand-chopped and mashed prior to fermentation. Its profile is lithe and clean, serving bountiful helpings of pineapple, jalapeño, and mineral notes. Smoke is an afterthought, and one that adds just a touch of savory character to the palate and finish, elevating the sipping experience to the next level.

Average price: $125
Rating: 94

Liquor.com: The 11 Best Vermouths for a Negroni, According to Bartenders

Take the guesswork out of your vermouth choice with these expert recommendations.

ermouth is frequently a forgotten cocktail ingredient. When it comes to classic Martinis or Manhattans, it’s often overshadowed by the base spirit.

However, if you consider that the Negroni consists of equal parts gin, vermouth, and aperitivo, your choice of vermouth suddenly becomes more important.

“Vermouth is the often-overlooked instrument in the symphony of a well-crafted Negroni,” says Stevan Miller, the bar lead at Michelin-starred Esmé in Chicago. “It orchestrates a delicate dance between the boldness of the base spirit and the bitterness of your chosen aperitivo. Vermouth is a diplomat. It harmonizes the diverse elements at play.”

We consulted bar pros from around the country to share their preferred sweet vermouths to use in a Negroni. Try one of these recommended bottles for your next cocktail hour.

Best for a Dry Negroni: Navazos Palazzi Vermut Rojo

Robby Dow, bar director of Olivero in Wilmington, North Carolina, is excited by the emergence of sherry-based vermouths. This particular bottling, a favorite of his, is a collaboration between Nicolas Palazzi of PM Spirits and sherry broker Equipos Navazo.

“The duo serve as a guiding light for sourcing and importing some of the best products from around the globe,” says Dow. “This vermouth is no different.”

It’s a great choice for those who may have grown weary of the juicy, vanilla-forward Italian styles of vermouth, he says. “Navazos Palazzi Vermut Rojo comes across much drier and more savory with notes of juniper, anise, and coriander, with a subtle off-dry sweetness from the oloroso sherry,” says Dow. “These savory elements are a perfect marriage when stacked up next to Campari and a nice bold London dry gin.”

Wine Enthusiast: The Most Memorable Bottles We Drank in 2023

Any seasoned imbiber knows that the quality of a drinking experience is far more than the sum of its parts. After all, a great wine is not merely great because it drinks finely. It’s great because of the atmosphere in which it’s enjoyed—in an exquisite locale, perhaps, or alongside cherished friends. Key, too, is the story behind the bottle: who made it and how, why and when. Knowing these things in no way chemically alters what’s in the glass, but it certainly has the power to alter one’s perception of it. The mind, after all, is a taster’s most important tool.

These were the things we asked Wine Enthusiast’s team of editors and contributors to consider when we asked them to name the bottles they found most notable in 2023. In this list are exquisite wines drunk in unlikely places (including, for example, alongside a highway in France) and made through unusual means (say, aged at the bottom of the sea). There are also limited-release spirits, including one that matured in the constantly-rocking hull of a schooner and an eau de vie whose maker’s attention to detail borders on obsessiveness.

Do these bottles have the power to inspire you? Perhaps, once reading these stories, they will.

Navazos Palazzi Vermut Rojo

“One of my favorite sips this year was Navazos Palazzi Vermut Rojo, a Spanish red vermouth. It’s a collab between Sherry negociant Equipo Navazos and Nicolas Palazzi of importer PM spirits. It’s made with a base of oloroso Sherry, so it’s deeper and richer than most red vermouths, but enlivened with touches of bitter orange and savory spice. I enjoyed it in Manhattans (it plays nicely with rye whiskey) as well as poured over ice. I see why Spain is a fan of ‘la hora del vermut’ (the vermouth hour).” —Kara Newman, Writer at Large

Capreolus Raspberry Eau de Vie 2019

“Barney Wilczak, the proprietor of the U.K.–based Capreolus Distillery, uses 30 kilograms of perfectly ripe and healthy raspberries to produce only one liter of the Raspberry Eau de Vie. His quest for the highest–quality product can be described as obsessive. However, it allows him to capture and preserve the essence of each fruit so precisely. The raspberry stands out, with its complexity, length and incredible purity.” —Aleks Zecevic, Writer at Large

the Philadelphia Inquirer: We tried almost 40 bottles of locally available tequila and mezcal—here are the 16 best

Mezcals and tequilas are the most complex, biodiverse and terroir-driven spirits on the planet. Our tasting panel named 16 favorite agave spirits at a range of price points.

I’m usually all about gifting whiskey come December. But I decided it was time for a change after a memorable reporting trip to Mexico this year following restaurateur and tequila producer David Suro on an epic agave spirits journey across Jalisco and Michoacán. Visiting with revered mezcaleros and tequila artisans was eye-opening and educational. It also reaffirmed my belief that agave spirits are the most complex, biodiverse, and terroir-driven spirits on the planet.

So grab your copitas, mis amigos! It’s time to take my annual holiday booze list south of the border.

With nearly 40 bottles to consider on the tasting table at my house recently, my jicara gourd cup was overflowing. The mere task of assembling these candidates was daunting. The agave spirits market has exploded with international interest but also become fraught with over-industrialization, celebrity label nonsense, and concerns about sustainability.

So I asked Suro, whose restaurant Tequilas is still under reconstruction from a February fire (a reopening is planned for spring), to help winnow them down. I focused on additive-free bottles made largely with traditional methods, all available in the Philadelphia area. Only a handful of tequilas made the final cut. (Suro’s own excellent Siembra Azul brand, which I recommend, was excluded.)

This final list of 16 recommendations is focused on mezcals and their counterparts, distillados de agave, which are essentially mezcals made outside Mexico’s officially designated areas of mezcal’s Denominación de Origin. Tequila is, in fact, one kind of mezcal, but its production methods are typically different and legally can be made from only one variety, Agave tequilana azul Weber, or “blue agave.”Mezcals can be produced from as many as 58 different kinds of agave — every batch is distinct, a reflection of terroir, craftsmanship, and local culture.

As a result, quality mezcals can be relatively more expensive, said Dan Suro, 27, David’s son, partner, and beverage manager at Tequilas, who helped lead our tasting.

“Mezcals were not meant for capitalism. They were were meant to be shared among communities,” he said. “Some batches are just 60 or 70 liters, and take over a month to make from plants that can be 20 years old and are under too much economic pressure right now (due to demand). Yeah, we should be paying $150 or more per bottle to support them.”

“There’s often a big difference,” Dan Suro says, “between premium-priced agave spirits and premium agave spirits.” We focused squarely on the latter, and this list showcases a range of prices. Some bottles are limited, by nature. But all are currently available either through Pennsylvania Fine Wine and Spirits (several by special order only), or in noted South Jersey retailers such as Benash Liquors in Cherry Hill, the region’s prime destination for coveted agave spirits, or Clayton Liquors in Gloucester County, whose growing collection can be sampled at the in-store “Tequila Temple” bar. Philadelphians, meanwhile, can preview many of these gems at agave-forward restaurants like El Mezcal Cantina, Cantina La Martina, La Llorona, Grace & Proper, Vernick Fish, Martha Bar, Condesa, Sor Ynez, and Superfolie. Of course, Tequilas will likely set the standard once again when it reopens in 2024.

Small Batch Mezcales

Neta Espadín Capón

Any perceived bias about the limitations of espadín, the most ubiquitous agave used in mezcal, should be punctured by this gorgeous spirit from Miahuatlán in Oaxaca. Ripe orchard fruits of pear and peach burst through the nose, with well integrated smoke that unfurl.

5 Sentidos Espadín-Cuixe-Madreculxe

An ensamble blend of three agaves (espadín, cuixe, madreculxe)is roasted together underground over mesquite and oak, crushed by hand mallets, and distilled in copper. This 70-liter batch was aged 15 years in glass, which allowed this rambunctious, high-proof spirit to harmonize impressively into rounded flavors that come in waves on the palate with a profile Dan Suro called prototypical Mihuatlán: dried green apples, pepper, and umami lingering on a gentle smoke. 5 Sentidos Espadín-Cuixe-Madreculxe, 101 proof, 750ml.

Vinepair: The 7 Best Mezcals to Gift This Holiday (2023)

Mezcal has been riding shotgun with tequila on its soaring stateside rise, and new expressions are debuting on the U.S. market left and right. But unlike tequila, which can only be produced in Jalisco using Blue Weber agave, mezcal can be distilled in nine different Mexican municipalities with roughly 40 different strains of the agave plant, making it a diverse and terroir-driven spirit. And although mezcal is rarely aged, it’s a spirit built on patience: It requires an involved, multi-day cooking process during which agave hearts are crushed and roasted in underground pits prior to fermentation. Even the agave itself can take up to 25 years to mature, making the mezcal it produces a treat that should be savored in good company.

To help you decide which one to purchase for the agave enthusiast in your life, we’ve put together this list of the best mezcals to gift this holiday season. Check out our list below for recommendations ranging from affordable, entry-level Espadín mezcals all the way to small-batch expressions from the nooks and crannies of the Oaxacan mountains.

Best Mezcal for Geeks

Ixcateco Papalome

If you already have a few Espadín mezcals on your back bar, take this chance to explore the rare Papalomé (meaning “butterfly” in Nahuatl) variety. It’s a wild-harvested agave and often compared to Tobalá, which is smaller and more compact than most varieties. This particular expression is made with traditional, rustic production methods, including fermentation in rawhide and distillation in clay pots that lend themselves to a funky, intriguing palate. Wafts of leather and earthy minerality are prominent on the nose, followed by a sweet-and-savory palate starring fire-roasted corn.

Best Limited-Edition Mezcal

NETA Tequilana Ramón and Wilfrido García Sánchez

We’re unabashed fans of NETA here at VinePair, and you’ll see why if you get your hands on this home-run release. This one is made from Tequilana (a.k.a. Blue Weber agave), the agave used in tequila production. Produced in Oaxaca by the talented mezcaleros and brothers Ramón and Wilfrido García Sánchez, this rare expression dishes up a plume of tropical fruit, minerality, celery, and peppers. On the palate, the fruit character shines even brighter with a hint of diesel-like funk on the finish. Only a little over 400 bottles of this spirit were produced, but it’s worth the hunt, and should definitely be savored over time. Drink this one on its own or with a side of birria tacos, and you’re in for a treat.

Wine Enthusiast: Why Spanish Brandy Needs a Rebrand

There are many garish bottles on liquor store shelves, but none do more peacocking than Brandy de Jerez. Surely, you’ve noticed the bottles I’m talking about—even if, like most people, you’ve never bought one. Most Spanish brandies boast crimson or gold labels. One dons a pretty ribbon, while a rival sports an intricate faux-gilded pattern. Some are affixed with regal wax seals, while others announce their presence in fancy Renaissance-Faire-ish fonts. Then there are the courtly names themselves: Carlos I, Cardenal Mendoza, Gran Duque d’Alba.

“Subtlety isn’t the middle name of Jerez’s brandy men,” once wrote spirits critic F. Paul Pacult in his encyclopedic guide, Kindred Spirits.

In the past, I’ve described Brandy de Jerez as that buddy who tries just a bit too hard—the one with the flashy watch, the giant belt buckle, the ridiculous gold chain or too much cologne. Sometimes, when I open a bottle, I feel as though I should be wearing a ruffled collar, like a courtier of Philip IV. Regardless, I happen to enjoy Brandy de Jerez. I believe, for instance, that it works better in many classic brandy cocktails than Cognac. But I often feel like the odd one out with this opinion.

My big takeaway? Spanish brandy is in desperate need of a rebrand, and there has mercifully been a small movement toward change in the right direction. But before I get into the signs of hope for Spanish brandy, it’s important to consider the larger state of affairs.

Last year, François Monti, a drinks writer based in Madrid, called out Spanish brandy in his industry newsletter, Jaibol. The rant was prompted by Monti’s outrage over a historic Brandy de Jerez brand’s attempt to reinvent itself as a drink to be mixed with Coca-Cola. Brandy de Jerez, Monti writes, is an appellation “not very clear about where it is going.”

It remains a fact that fewer and fewer people drink Brandy de Jerez. Since 2008, total sales have dropped from 45 million liters to around nine million liters, with consumption dropping 30 percent between 2012 and 2016 alone. During the last decade, exports fell an additional 15%, and things continue to trend downward. Spanish brandy’s largest export markets are now the Philippines and Equatorial Guinea—the latter consuming six times more Brandy de Jerez than the U.S.

Why is this? In his newsletter, Monti minces no words. “Brandy de Jerez does not stand for the quality of its raw material,” he writes. Terroir also means little: “It is very complicated to talk about the terroir of Brandy de Jerez… the vast majority of the raw material comes from outside the [Sherry] triangle,” the historic region bounded by the city of Jerez on the east and to the northwest and southwest respectively, the ports of Sanlúcar de Barrameda and El Puerto de Santa Maria.

It’s hard to say what terroir (or transparency) even means for Brandy de Jerez. The name itself invokes the city in Andalucía that’s famous for Sherry. But the grape mostly used for the brandy is not Palomino (as with Sherry) but Airen, an insipid neutral grape said to be the most planted in the world, grown mostly on agribusiness vineyards in La Mancha. Most of the brandy is distilled outside of the Sherry triangle, what the regulatory council calls the “processing zone,” before it comes to age in the vast solera cellars back in Jerez. By law, Brandy de Jerez must age in Sherry barrels, but there’s little differentiation between brands.

Then there are Spanish brandy’s elevated sugar levels: Up to 35 grams of sugar per liter is allowed. This sweetness goes against the current consumer demands for drier spirits.

Finally, Monti called out the dated, stodgy brand image:

“Emperors, cardinals, aristocrats, great battles of Catholicism: the names and image of some of the brands are an obstacle for a more modern consumer. Carlos I, a brand that has made a great effort to modernize its image and that has a clear strategy of going towards the premium segment, still mentions on its website ‘Spirit of Conquest.’ ¡Ay!”

It adds up to a spirit that the younger generation in Spain sees as hopelessly old-fashioned, the drink of their grandfathers—with a cringe-y legacy of being cosa de hombres (“a man thing”) as this television ad for Soberano from the 1960s suggests. (Even darker was this horrible ad.)

All of this is a shame. I have been a big advocate for Spanish brandy over the years. Back in 2015, Monti and I actually presented a panel on the spirit at Tales of the Cocktail. Even then, we spoke about the same challenges that Brandy de Jerez faces today, which tells you how little has changed in the past eight years.

At the time, we implored brands to re-evaluate the high sugar content and additives in a world that wants products that are dry and additive free. We bemoaned the low level of alcohol by volume. Most of it is imported into the U.S. at just 40%, but much of what’s sold in Spain and elsewhere falls below even that, down to 36% abv. We even wore ruffled collars to underscore silliness and outdatedness of the category’s imagery.

In Monti’s article, the last straw for him was the suggestion of combining brandy with Coca-Cola, pushed by one big brand’s marketing department. He pointed out a similarly misguided marketing attempt a decade ago by the producers of Calvados, a similarly troubled spirit, who tried to push something called the Calvados Tonic. In France, Calvados Tonic was an unmitigated failure as a marketing campaign. The Spanish-brandy-and-cola, I believe, will meet the same fate. “One of the most uncomfortable truths in the spirits industry is that hardly any recent trends have been created by brands,” Monti notes.

The real challenge for Brandy de Jerez is to understand what premium spirits drinkers really want. But there are signs of hope in a growing number of smaller producers who are more transparent about origin and aging.

Among them is a project by Sherry negociant Equipo Navazos, which has partnered with importer Nicolas Palazzi of PM Spirits to release a series of single-cask brandies, all without additives and bottled at cask strength.

On several occasions, I’ve tasted these brandies from the barrel with Eduardo Oreja of Equipo Navazos. These are racy, elegant, dry brandies that still retain the rich, dried fruit and full-bodied characteristics of classic Brandy de Jerez. This is revolutionary stuff.

“I had always associated Spanish brandy with some subpar version of Henny VS, some dark syrupy crap that makes the floor sticky if you drop some,” says Palazzi. That was before he tasted Equipo Navazos’ casks. “My mind was blown. I realized that at its core the additive-free product can be magnificent.”

I love the Navazos Palazzi 7-year-old aged in amontillado cask. This unique brandy was made from 100% Pardina (an obscure grape I didn’t know) and bottled at cask strength, 42.5% abv. You can find it here and here for $80. There are also still a few rare bottles of the stunning Navazos Palazzi fino Sherry cask floating around (such as here), also for around $80. For a premium brandy, something like this under $100 is well worth grabbing.

Navazos Palazzi’s most recent brandy release is aged in Pedro Ximenéz casks (bottled at 43% abv) is delicious, rounder and darker than the amontillado or fino casks. Though the cask is part of a classic solera, the average age of the brandy is at least 35 years old. It’s slightly pricier, at around $130 per bottle.

While those single-cask selections may represent the zenith of Brandy de Jerez production, I still also recommend checking out a few of the classic expressions for comparison. I’ve always liked Lepanto Solera Gran Reserva, which at under $50 is a very good value, and relatively easy to find. Instead of Airen, Lepanto uses the same Palomino grape from which Sherry is made. The result is a brighter, nuttier and more complex brandy than most in the category.

And if I ever want to remind myself what old-school Spanish brandy is like (complete with garish label and packaging) I go for the Gran Duque d’Alba. The Duke brings all that big sweet, ripe, creamy, molasses flavor, though you can still feel the attractive notes of the Sherry cask. For $40, it’s a solid cocktail pour.

Mix it in the classic brandy cocktails we talked about a few weeks ago and see for yourself. My personal favorite is a drink I call the Little Madrid (recipe below). With all apologies to my colleague Monti in Madrid, you might also even enjoy it with a Coca-Cola.

Los Angeles Times: A mecca for mezcal: These are the best agave bars in L.A.

“You’ve got to put a bottle of mezcal on the ofrenda,” says Ivan Vasquez, owner of Madre Oaxacan Restaurant & Mezcaleria, with four locations across L.A. County and the largest small-batch mezcal collection in the U.S. “For me, and back in the villages, a bottle of mezcal has to be there.

“On Día de los Muertos, you drink a copita with your loved ones,” Vasquez instructs. “It’s the only spirit that keeps our loved ones alive. When I drink mezcal on Día de los Muertos, I’m reunited with my grandpa. Thanks to him, I was introduced to mezcal.”

While tequila has had a couple centuries to gain an international following, the rise of mezcal and regional spirits like sotol and bacanora is more recent. It was only in the ‘90s that mezcal gained Denomination of Origin (DO) status, which restricts legal and commercial use of the word, and paved the way for it to be sold across the globe.

The spirit, which imparts earthy tasting notes, exploded in popularity over the pandemic, partially because of the heritage involved — mezcal producers, or mezcaleros and mezcaleras, often utilize methods that have been honed across generations and are unique to their family or village. The final product, Vasquez says, delivers a flavor that can be more layered and complex than wine.

Also known as maguey, the spiky agave plant has been revered by Indigenous Mexicans for millenniums, providing food, practical items such as rope and sandals and fermented beverages like pulque. When Spanish colonizers arrived with the still, agave wine was distilled into spirits like tequila, made exclusively from agave tequilana, and mezcal, which can be made from over 40 other agave types.

“Los Angeles is like the mecca right now for agave distillates,” said Rocío Flores, a mezcalera who grew up splitting time between L.A. and Jalisco and now hosts agave tastings and educational experiences, including the program at Guerrilla Tacos. “It’s probably the one place in the world where you can find the most diverse, the most amazing mezcals that you can’t even find in Mexico in one place all together.”

The global appreciation for Mexico’s ancestral spirits has influenced the tequila industry too. For his part, Vasquez only works with small producers and serves tequila blanco exclusively — no reposados or añejos. When customers ask for corporate brands like Casamigos, he and his staff use it as an opportunity to educate.

“I tell them, ‘Let me bring you several options that are higher proof at a lower price’ and I ask them to enjoy it neat,” he says. “They’re just amazed when they try it.”

L.A. was already a great place to drink agave distillates, but these days the options are overflowing. Included on the list below are agave-focused bars that prioritize stocking small-batch producers and offer flights that encourage imbibers to sip in the traditional style. Some, like Vasquez, even sell rare bottles out of their bars. Whether you’re toasting in celebration or stocking up to savor with your ancestors on Día de los Muertos, these are the best agave bars in Los Angeles.

Imbibe: In Mexico, Families Balance Generations of Mezcal Tradition With Modernization

 TÍO TELLO

Eleuterio Perez Ramos, or “Tío Tello’’ as he’s known among the small community of El Nanche in Oaxaca’s Miahuatlán region, scrambles to cover his freshly roasted agaves. A rare, spring hailstorm has settled over his newly built palenque (mezcal distillery). Tío Tello roasts agave only a few times a year, and almost always in the dry season. Small batches can mean higher risk when you’re making, at most, 2,000 liters of mezcal a year. Any loss is deeply felt, and waterlogged agaves pose specific challenges requiring years of experience to overcome.

Tío Tello’s a little over 70 and sometimes walks with a cane, but he moves quickly when the safety of his agave is at stake. He gathers a mix of bamboo mats and plastic sheets, to protect them from the hail. These agaves took between 10 and 20 years to mature—they could be ruined in an instant.

His youngest son, Eduardo “Lalo” Perez Cortés, works in tandem, doing more of the heavy lifting, moving the agaves to safer shelter while directing two neighbors who are here to pitch in. At 32, Lalo’s the youngest of Tío Tello’s eight sons, deeply tanned and baby-faced, with a bright smile and a compact, strong frame. Some mezcaleros tend to have a quiet, wiry strength from constant manual labor—chopping and mashing agaves by hand is among the hardest work around.

EDUARDO “LALO” PEREZ CORTÉS

Tío Tello and Lalo work with an easy yet practiced rhythm. Lalo’s worked under his father’s tutelage since he was a toddler. Lalo studied accounting in school, but returned to El Nanche to work with his father, and now lives with his wife and two children within sight of their new palenque. It was finished in late 2022, but Tío Tello has been working this rugged piece of land for more than 30 years.

Miahuatlán is a little over two hours’ drive southwest of Oaxaca City, at the edge of the central Oaxacan valley along the Sierra Madre del Sur. Past low, rolling hills and endless variations of brown scrub punctuated by neatly planted fields of agave, down the road from the massive federal prison outside the town of Mengoli de Morelos, sits El Nanche.

Mezcal lovers will tell you that this unforgiving corner of the valley is where the best mezcal in Oaxaca, potentially even in all of Mexico, is made. Spirits produced in pristine environments are frequently romanticized, but the harshness of Miahuatlán seems to provoke a certain intensity of the spirit. High-toned, mineral-forward, and with a marked salinity, these mezcals are unmistakably of Miahuatlán. It could be the terroir, the astonishing biodiversity of agaves, or the technical precision of the region’s producers, but another answer seems simpler: There’s immense value in the generational knowledge passed down in close-knit, extended families of mezcaleros.

OAXACA’S MIAHUATLÁN REGION.

Mezcal’s soaring global popularity has complicated an already complex generational handoff within Oaxaca’s rural communities. These families need to cope with the past while preparing for their future. Yet there’s only so much planning a family can do to secure their legacy. Ultimately, the next generation has many questions to resolve. Do they maintain the family “recipe”? With many of these families so rooted in tradition, even minor changes are magnified. Do they modernize and chase what could be elusive money through multinational liquor conglomerates? These days, opportunities exist in even the most remote parts of Mexico.

Tío Tello recalls that when he was 11 or 12, he started helping his own father by doing small errands. “I brought lunch and dinner at first, but then I would stay and keep him company,” he says. “Since that time, I’ve dedicated myself to the work of mezcal.” Lalo learned along the same path. By the time Lalo could walk, he was watching his father and grandfather make mezcal. The manual labor is essentially the same across generations: processing agaves by hand, scooping the bagasse—roasted and fermented agave fibers—from the wooden tanks into the still.

As a young man, Tío Tello and his family mostly worked with arroqueño agaves, sort of a super-charged espadín, along with bicuixe, a narrow karwinskii subspecies that looks like a giant matchstick once trimmed. The initial wave of modernization started in the 1970s with the introduction of new agave varietals from other parts of Mexico. Arroqueños take more than twice as long to mature as the sweeter and faster-growing espadín. Much of the old agaves were made into mezcal and then not replanted. The rustic field blends of Tío Tello’s youth, using whatever ripe agaves could be harvested at a particular moment, faded away as espadín began to dominate.

“The fermentation will talk to you. I sniff the tank every hour and have to make sure I don’t miss the perfect moment,” says Tío Tello. “It asks for water or tells you when it’s ready for the still. You have to listen.” Unsurprisingly, Lalo’s style is similar to his father’s, but he’s made some small adjustments, especially in how he blends his “cuts,” the crucial separations between the heads, hearts, and tails of the distillation. Together they continuously refine their blending techniques over each new batch of mezcal.

The new palenque promises a smooth handoff and a future for Lalo and his children, but “new” here is still relative. Three worn, wooden fermentation vats sit in the shade under a curved, corrugated metal roof. There’s no electricity or instrumentation, just a few open bulbs for late-night checking of the stills. The hail continues, but under the safety of the roof, Tío Tello’s neighbors continue processing the agaves by hand in a practiced dance—one shaving off chips of roasted agave with a machete, while the other smashes the pieces to bits with an old wooden mallet.

At the end of the day, Tío Tello has taught his son to embrace the rhythms of the palenque. The most important things he hopes to impart to his son, he says, are “preparation, organization, and punctuality.” These sometimes feel like totems of a bygone bucolic era, but this is the only way Lalo knows. “We’re making good, rico [tasty] mezcal that people like,” says Lalo. “We don’t need to change anything.

Logoche is a small community of a little over 100 people not far from El Nanche in Miahuatlán. The village is rightfully famous for its concentration of mezcal production, with many producers belonging to the Grupo Productor Logoche cooperative. There’s an openness to mezcal production here—possibly the result of everyone working together on a few palenques until very recently—and many producers are experimenting with technology alongside traditional practices.

Paula Aquino Sanchez is a dominating presence at her family’s palenque. She and her husband, Hermogenes, have recently become well-known mezcal producers in the United States. Their mezcal, bottled as part of the Neta label, sells for up to $200 a bottle. Likewise, Sanchez commands an unusual level of respect in a country and region where traditional, rigid gender hierarchies are omnipresent. She often takes the lead on mezcal production, but is now in a position where she can pick and choose how she contributes. She’ll occasionally make a batch herself, like the cuixe she pours, laden with so much rich, cooked agave flavor it tastes of maple syrup. Still, she makes the smallest batches among her family because “I’m always in the kitchen,” she says.

Despite that, her presence is inseparable from the palenque. While her husband and youngest son, Jorge, weigh massive, freshly harvested espadín agaves at more than 250 kilos each, Sanchez tours around her family’s agave fields, pointing out medicinal herbs and other rare plants. Paula and Hermogenes have three sons and a daughter. They all work together at the palenque and she recalls how, “after school, I would say to my children, ‘Today is the day we learn distilling, or today we learn fermentation,’ and I would make them do that exact activity.”

AGAVE HEARTS.

Balancing a traditional matriarch’s duties on a farm in Mexico alongside making mezcal is a lifestyle few people (even those in her community) can understand. Sanchez’s path was nontraditional and born from necessity. She has few memories of her father, who also made mezcal and died when she was 6 years old. Alongside her older brother Eugenio, who has since also passed away, she was making mezcal at a very young age, primarily as a breadwinner for her impoverished family. Like Lalo, she initially helped by bringing food to the older men working on the palenque—her grandfather, uncles, and older brother—but she was doing the difficult, manual labor at a much younger age. There were only a handful of palenques in Logoche at the time, so everyone worked closely together, sharing knowledge and techniques.

While her grandfather was the strongest presence in teaching her the art of mezcal production, she considers her late brother her mentor. Like Tío Tello, they were taught by the CRM to double distill mezcal in the 2000s. Sanchez says she prefers the double-distilled mezcal because the old style “gave me headaches,” and is proud of the technical precision she honed in distilling alongside her late brother.“We notate everything now, and I can see that it yields more. We make fewer errors and are always improving.”

Here, they use a modified wood shredder to process agaves. A new, unused tahona sits in one corner of the palenque. While her father and grandfather worked with a tahona, they switched to save time and labor. Now, their youngest son, Jorge, is advocating for the tahona, and they plan to return to the practice soon.

The blending of the old and the new is apparent everywhere in Logoche, but especially through Sanchez. She’s shrewd—over the past decade, making mezcal has given her and her children opportunities that would have been unfathomable even a decade ago—but she still must work within the traditional Mexican patriarchy, balancing all of the work of home and family alongside the grueling labor of making mezcal.

Sanchez respects what she learned from her grandfather and brother, but her focus is forward. She’s proud of her family’s mezcal, but sees room for improvement and refinement. Even with all of the changes she’s witnessed, the traditional culture surrounding mezcal remains.

In Praise of La Hora del Vermut, Spain’s Cherished Vermouth Hour Tradition

I’ve been missing Barcelona lately—where not long ago, I explored wine bars in search of new-wave Spanish wines—so on a recent afternoon I made a visit to Jose Andres’s Mercato Little Spain at Hudson Yard in Manhattan. Specifically, I longed for the days I spent drinking in the city’s vermuterias. So I went to Mercato Little Spain’s vermuteria with the cheeky name, Bar Celona. (Get it?) I ordered a Yzaguirre Rojo, a classic Catalan red, and was immediately transported back to a sunny la hora del vermut.

Vermouth hour is a sacred time of day in Barcelona. Originally, it meant sometime around noon or 1 pm, when you grabbed a vermouth and a snack to tide you over until lunch. But these days, the vermouth hour can be any time before a meal, though it usually means day drinking. A vermouth over ice, with maybe a slice of citrus and an olive, along with potato chips, some kind of tinned fish, and gilda (skewers of olive, pepper, and anchovy) is one of the loveliest ways to pass an afternoon.

Spanish vermut generally has a different taste than its Italian counterpart. It’s more citrusy, brighter and less bitter, meant to be drunk not in cocktails but on the rocks with food. To be perfectly honest, Spanish vermouth is not meant to be a complex drink you spend a lot time pondering over.

Because Barcelona had one of the largest communities of Italian immigrants when Italian vermouth was becoming widely exported during the late 19th century, vermouth soon became popular in the city. The local Martini vermouth importer even created a bar that was designed by famed Catalan architect Antoni Gaudí. This is when vermouth became the drink of choice in Catalonia, often taken by families after church and before lunch on Sundays. But by the late 20th century, vermouth languished as an old man’s drink.

Then, about a decade ago, a younger generation of trendsetters in Barcelona set off a vermouth renaissance. Part of it was a new wave of local vermouth brands, such as Casa Mariol and Morro Fi. Part was also a sense of pride in local products as Catalan nationalism grew.

These days, while much of the vermouth production happens in Catalonia, the drink has become wildly popular all over Spain. In Jerez, where Sherry is becoming a harder and harder sell, several well-known Sherry houses have started making quality vermouth.

Still, Barcelona is the vermuteria capital. As I sat at Bar Celona, I thought about some favorite vermuterias: the century-old Bar Electricat, in the old port neighborhood of La Barceloneta, where you drink vermouth from an unmarked bottle, which the waiter measures to calculate your bill; cozy, local Cala del Vermut Celler, near the Gothic cathedral, where you can eat fantastic tortilla and jamón with your vermut; the more posh Quimet & Quimet in the Poble Sec neighborhood, with an amazing array of tinned fish and montaditos.

I couldn’t necessarily tell you the brands of vermouth I drank in those places. But it doesn’t really matter. In the end, Spanish vermouth is all about a vibe.

7 Spanish Vermouths to Try

Barcelona was the spot where Spain’s vermouth renaissance started, and so Catalonia remains a source of great vermouth. But there are growing number of vermouth brands now coming from Jerez, as Sherry houses look to diversify their offerings.

Navazos-Palazzi Vermut Rojo

This offering from famed Sherry negociant Equipo Navazos and importer PM Spirits comes from Jerez. Bright, citrusy and super floral, with notes of lavender and chamomile on the nose and tea-like notes on the palate. Great on ice or in cocktails.

Wine Enthusiast top 100 Spirits

This past year has brought much to celebrate, including the continued (if cautious) return to gatherings with family and friends, and openings (and re-openings) of bars and restaurants across the country.

It’s also brought a line-up of memorable spirits—and a number of surprises.

This list was compiled from the hundreds of bottles we’ve had the opportunity to review over the past 12 months. It includes a top-scoring new bourbon that hailed from Colorado—not Kentucky—and an attention-getting Italian vermouth infused with Japanese cherry blossom that filled our glasses with pink-tinged Martinis. A toasty rye whiskey from Denmark shared space with top-tier American-made ryes, and a debut gin from Kenya charmed with brisk citrus and spice.

Of note: This year’s Top 100 doesn’t include Scotch whisky—the first time since 2013 that has happened. To be clear, that omission isn’t a knock on venerable Scotch, but it afforded us the opportunity to, instead, highlight blended Scotch. And a surprising dearth of samples opened the door to reviewing a wider range of whiskey styles. As a result, this year’s list includes several American and international single malts. Again: a year of surprises, but also a year of delights. —Kara Newman

94 POINTS

Navazos Palazzi Pedro Ximenez Single Cask Brandy (Spain; PM Spirits, Wilmington, DE).

This is a brandy de Jerez aged in oloroso casks, then finished three years in very old sweet Pedro Ximenez casks. The end result is an extraordinarily complex sipper that almost reads like a cocktail. The deep brown hue and bold dried fig aromas signal richness.

While the first sips mingle toffee, maple, dried fruit, the finish is surprisingly dry and brisk, showing walnut skin, a hint of grapefruit peel, and cinnamon and cayenne glow. Bottled at cask strength, plan to add water or ice to mellow the appropriately fiery edge.

Limited edition: 720 bottles produced. abv: 43% Price: $121 for 375 ml

SPIRITS: THE TIP OF THE ICEBERG

BY ANTONIO GALLONI | DECEMBER 08, 2022

It all started innocently enough. Over the last few years, I have seen a marked increase in spirits made by winemakers. I thought it would be fun to taste them and write them all up. That was the genesis for this report. But then more and more samples arrived, and before I knew it, the article had morphed into a broad survey of spirits of all kinds. This article is clearly not comprehensive to any one category, but rather intended as a collection of spirits I think Vinous readers will enjoy.

As I started tasting through these spirits, I wondered if my approach to tasting wine and Champagne would be applicable, or if instead, I needed an entirely new methodology for looking at quality. I asked myself if there are really marked differences between several raspberry eaux de vie, for example. It turns out spirits can absolutely be assessed for aromatics, fruit, texture, finish and a number of criteria used in evaluating wine. If anything, the alcohol in most categories acts as an amplifier of those qualities and also accentuates both strengths and flaws. And yes, raspberry eaux de vie can be very different.

Where possible I have indicated lot numbers, although these aren’t always available in the world of spirits. I would like to see that change so consumers can know they are buying the same product I tasted and reviewed. In this regard, parts of the spirits world share some basic principles with other beverages such as NV Champagne, but also soft drinks and beer, where the goal is to create a ‘consistent’ product from year to year. There are virtues in that, and it is a skill, but I believe small batch bottlings that are differentiated are far more interesting, certainly far more interesting for the inquisitive reader looking for something that is truly distinctive. For now, I have relaxed the rule I have for NV Champagne where I only review bottlings that have a base vintage or disgorgement date listed.

But that does make me wonder what the future is for craft spirits. About a decade ago, I sat in the Krug tasting room with then-CEO Margareth Henriquez and Olivier Krug and explained that I would not review their Grande Cuvée because there was no way to ensure the batch I tasted was the same wine in the market. I suggested adding a base vintage or disgorgement date, which would differentiate releases, make each release special, and then, in time create opportunities for thematic tastings and/or special packaging, like mixed cases. “Our customers have no interest in this information,” was the reply.

Readers might find this hard to believe, but at the time, the Grand Cuvée struggled mightily in the market. It did not sell. And this was not that long ago. For a time, the half bottles were dumped in elite New York City restaurants (likely elsewhere too), where they were sold for next to nothing. Then, Krug began experimenting with thematic names for each release, before settling on the Edition system. A stroke of genius. Guess what happened? For the first time ever, Grande Cuvée became an allocated wine. All sorts of comparative tastings emerged, as did boxed sets that offer a combination of releases.

To be sure, spirits are different. Many are made in tiny quantities and on a far smaller scale than wine or Champagne. Unlike wine, bottles are opened and often enjoyed over a period of time, so comparative tastings are less the norm. Even so, I would like to see better and more consumer-friendly labeling. There is a possible parallel with the world of grower Champagne, where an increasing number of producers detail varietal breakdown and the exact source of their fruit. Why would that not be applicable to a fine source of pears or raspberries for eau de vie, or a specific breakdown of lots in a Cognac? All information like that does is create greater consumer interest.

I tasted the spirits in this report in November and December 2022.

The Eau de Vie Damson Plum from Capreolus is laced with hints of dried fruit, crushed flowers, herbs, mint and red stone fruit. Exotic and nuanced the Plum Brandy is exquisite. It is an especially floral, savory plum spirit. This fruit was sourced in Vale of Evesham, This is bottle 118 of 336.

The Eau de Vie Raspberry melds together plenty of fruit character, but in a serious, almost imposing style. This is not an easygoing spirit at all. Then again, approximately 75 pounds of fruit yield one liter of eau de vie. Sweet floral and herbal accents add lift. There is a bit of angularity and that leaves the Raspberry feeling a bit tense next to the other eaux de vie in the range. This is bottle 257 of 301.

The Eau de Vie Quince is floral, lifted and also very refined on the palate. A spirit of understatement and class, the Quince is soft-spoken, with impeccable balance, fine length and tons of sheer appeal. Dried floral and herbal notes resonate on the finish, but it is the overall balance I am most drawn to here. This is bottle 48 of 116.

The Eau de Vie Poire Williams (100% Bartlett Pear) from Cazottes is fabulous. Creamy and textured, the Poire Williams soars out of the glass with stunning aromatic complexity. Soft contours add raciness to this decidedly polished, exuberant eau di vie. The style is one of sublime refinement and class - perhaps too much for some palates - but all the elements are so well balanced. This release is a total knockout.

The Eau de Vie Reine Claude Doreé (100% Greengage Plum) is a wild, exotic eau de vie. The aromatics alone are crazy. A whole range of floral and savory top notes give the Reine Claude Dorée its distinctive personality. Fruit is more in the background in this captivating spirit from Laurent Cazottes. The bright, clean finish is a thing of beauty.

The Haut-Armagnac La Réserve is very pretty, aromatic and lifted. What this young Haut-Armagnac lacks in age it more than makes up for with its exquisite balance and finesse. There are no hard edges whatsoever. Sweet spice, leather and floral notes give the Réserve notable aromatic presence to match its mid-weight personality. La Réserve is a blend of young Ugni Blanc and Colombard, usually about six years old, aged in 100% new French oak and bottled at 45% abv.

The 2011 Haut-Armagnac La Flamme (Ugni Blanc, Colombard) is a blend of single barrels bottled at full proof. Rich and explosive, La Flamme is a heady, exotic Haut-Armagnac that delivers the goods big time. Here, too, the balance is exquisite, especially for a spirit that is a little more than a decade old. Light caramel, spice, herb, maraschino cherry and toast notes build into the pure, persistent finish. This is a terrific showing. Abv is 50.5%.

The 1994 Brut de Fût is a single cask blend of 65% Ugni Blanc and 35% Colombard bottled at cask strength, unfiltered and with no additives. Gently mellowed by time, the 1994 is a wonderfully expressive Armagnac. Soft contours wrap around a gentle core of macerated cherry, spice, leather, dried herbs and light caramel notes. This is all understatement and elegance. I very much admire the precision here. Spring frost and a dry summer yielded a small crop of ripe grapes. The 1994 spent a total of 27 years in wood.

The Cognac Grand Champagne Chai Paradis Très Vieille Réserve is a single cask bottling from Frapin's Paradis cellar. Hints of smoke, caramel, dried flowers, leather and orange peel lend notable aromatic presence. A Cognac of understatement and finesse, the Très Vieille Réserve is wonderfully expressive right out of the gate. Abv is 42.8%.

The Eau de Vie de Cidre Double Zero is gorgeous. It was made from more than thirty varieties of apples, blending bitter, bittersweet, sweet and sweet varieties. Fruit is harvested, then cellared for a few months to concentrate the flavors, before fermentation and distillation begin. Laser-like in its focus, with gorgeous aromatics, this eau de vie is seriously impressive. A glass will provide pleasure to both the hedonistic and intellectual senses. This is L.20.

The Rhum Agricole Organic is a powerful spirit that makes its full-proof felt. Flavors and textures are dialed up to eleven. Hints of lime, ginger and spice add complexity to this intense, wonderfully complex rum. Although a bit of a splurge, I would be thrilled to have it on my bar for cocktails. The Organic is made from hand-harvested sugar cane, distilled in copper creole stills and bottled at 71.2% abv

The Rhum Agricole Les Mangles is a single parcel, single cane rum. Rich and explosive in feel, the Mangles possesses tremendous depth right out of the gate. Dried flowers, leather, earthiness, herbs and a touch of mint add striking complexity, but more than anything, the Mangles is a rum of textural density. Pretty floral and spice accents round out the finish. It's another intense, full-bodied rum from Père Labat, bottled at 70.7% abv.

The 2009 Single Barrel Fut is a tiny bottling of 12-year-old Rhum Agricole aged in a bourbon barrel. Soft and delicate, with striking complexity, the 2009 is lights out. Maraschino cherry, spice, dried flowers, orange peel, leather, cedar, chocolate and sweet toasted oak lend tons of aromatic and flavor complexity. The 2009 is outstanding, but readers have to expect a rum with a pretty strong oak imprint. Time in wood does seem to attenuate the power found in Père Labat's young Rhum Agricole. The 2009 Single Barrel was bottled at 61% abv. I loved it.

The Armagnac Les Carré des Fantômes is a single parcel field-blend bottling of Plant de Graisse, Mauzac Blanc, Meslier St François, Jurançon Blanc, Mauzac Rosé and Clairette de Gascogne, six nearly extinct varieties. It is an especially airy, floral and savory style of Armagnac, maybe a bit classically austere in profile, but also incredibly intriguing. Light in color, with slightly nutty, oxidative overtones, the Carré des Fantômes is an absolutely gorgeous spirit. It is a beautiful, eccentric Armagnac that requires an inquisitive palate to fully appreciate. Batch 08.

The 1990 Single Cask Armagnac is a fabulous choice for readers looking for an Armagnac with the gentle, burnished character that only comes from long maturation in cask. Soft and engaging, the 1990 is an absolute delight. Scents of dried figs, spice, caramel, crushed herbs, leather, barrel toastiness and dried flowers are all woven together. No topping during aging results in a spirit with gorgeous complexity that develops in a very gradual oxidation that has taken place over more than thirty years. Lovely.

The 2006 Calvados Single Cask was distilled from a mix of more than 40 varieties of apples and spent 15 years in French oak prior to being bottled at cask strength. It offers a gorgeous combination of bright fruit and the more complex notes conferred by aging in barrel, all with the softness achieved with time. Gentle smoke, spice, leather, orange peel and dried flowers all grace this exquisite, wonderfully complex, delicate Calvados.

The Armagnac XO from L'Encantada is a blend of eight barrels spanning vintages 2006 to 1986 from five different domaines. It marries the power of Armagnac with notable elegance and tons of finesse. A spirit with no hard edges and fabulous balance, the XO is magnificent. Fruit, floral, spice, dried fruit, caramel and subtle oak notes are all beautifully woven together. The XO is a fabulous introduction to a range mostly composed of single barrel offerings. The purity here is just superb. This is bottled at cask strength, so there is plenty of intensity, yet this lies on the more refined side of Armagnac.

The Corn Whisky Bota NO 2021 is a single barrel bottling made from 100% Spanish corn from the joint venture between Equipo Navazos and importer Nicolas Palazzi. It was aged for 15 years in an Oloroso Sherry cask, with no topping (hence the designation 'NO') and bottled at full proof. A powerful, explosive spirit, the Corn Whisky is packed with scents of scorched earth, game, leather and earthiness. There's not a lot of subtlety here, but I doubt that is the point. Bottled in 2021.

The Cognac Hommage a Yves & Jean-Noel Pelletan is a tiny blend comprised of one barrel of 1965 and a few demijohns going back to 1925. It is the last bottling from Palazzi's days of buying and blending Cognacs under his own label. Quite potent in the glass, the Hommage is a bit rustic, but also incredibly authentic in feel. The explosive power is palpable. It's a Cognac for readers who appreciate structure and body more than restraint. The Hommage was bottled at cask strength and dedicated to master coopers Yves and Jean-Noel Pelletan.

The Eau de Vie Gravenstein Apple is packed with fruit flavor, spice and strong dried white notes. There's wonderful savoriness and tartness to balance some of that fruity character, along with tons of depth and what comes across as strong skin character. This is one of four eau de vies in Rochelt's gift box set.

The Eau de Vie Morello Cherry is one of my favorite eau de vies in this collection. Creamy and expansive, the Morello is all finesse. Crushed red-fleshed fruit, spice, sweet floral accents and a kick of warmth all come together in a spirit that is impeccably balanced from start to finish. The depth and explosive complexity here are off the charts. This is one of four eau de vies in Rochelt's gift box set.

Rochelt's Eau de Vie Wachau Apricot is ridiculously great. Intensely aromatic, Wachau with almost tropical overtones, the Apricot is so expressive from the very first taste. Yellow orchard fruit, ginger and soaring aromatics stain the palate. It's an eau de vie that deeply satisfies both the hedonistic and intellectual senses. I will remember tasting it for a very, very long time. What a knockout. This is one of four eau de vies in Rochelt's gift box set.

The Eau de Vie Quince starts off quite subtle and then explodes through the mid-palate and into the finish. Strong mineral and earthy undertones give the Quince uncommon complexity to play off fruit flavors. Deep and expansive, with tons of character, the Quince is wonderfully complete, but also quite imposing. There's a ton of power and substance here, with an almost phenolic quality that lingers on the finish. This is one of four eau de vies in Rochelt's gift box set.

The Eau de Vie Mirabelle Plum was distilled in 2009, and then aged in glass balloons, in the classic Rochelt style. It is wild, penetrating and full of character. The feeling here is one of focus and length, more than the body found in some of the other eau de vies in this collection. Sweet floral and savory notes continually open in a spirit of uncommon finesse and nuance. The Mirabelle hovers on the palate with wonderful elegance. What a knockout.

Sherry’s Indie Moment

A growing number of independent bottlers is aiming to showcase a more nuanced, variable side to fino, manzanilla and more.

There’s no single origin point for the modern sherry renaissance, but the aged cask of amontillado that Eduardo Ojeda and Jesús Barquín of Equipo Navazos bottled in December 2005 would be a solid place to start.

Like so many examples of its kind, the wine had been forgotten for decades in a dusty bodega, where it would have continued to slumber if not for the private club of investors, organized by Ojeda and Barquín, who pooled together the funds to rescue it from oblivion. Titled “La Bota de Amontillado” (after the Edgar Allen Poe story) and shared exclusively among club members, that initial release gave birth to a series of chronologically numbered editions. Hype quickly followed, and in April 2007 the project released its first commercial effort: La Bota de Palo Cortado No. 6.

It may come as a surprise that one of the driving forces behind the current sherry revival basically started off as a Kickstarter campaign. But according to Peter Liem, sherry expert and co-author (along with Barquín) of Sherry, Manzanilla & Montilla: A Guide to the Traditional Wines of Andalucía, few were interested in purchasing, let alone marketing, these wines. “The only reason that all these old wines still existed is that nobody wanted them,” he explains, citing the economic collapse and fall from relevance that decimated the sherry industry toward the end of the 20th century.

More than 100 “Botas” later (as of 2022, the library consists of 107), the project has redefined sherry for many U.S. drinkers. As Liem puts it, “They opened our eyes to the fact that something completely different existed in this region, which nobody was talking about.” That alone would have been enough to secure Equipo Navazos’ lasting place in the zeitgeist. But in recent years, their success has paved the way for a new set of independent bottlers who are following a similar playbook, sourcing minuscule quantities of wine from bodegas across the Sherry Triangle.

Some are Jerez natives, such as Antonio Barbadillo Mateos of the Sacristía AB project, and Ramiro Ibáñez and Willy Pérez, the duo behind the resurrected M. Antonio de la Riva label. Others, including Nicolas Palazzi of PM Spirits and Buelan Compañía de Sacas’ Nick Africano, operate out of the United States. They are united not only in their rejection of sherry as a standardized, industrial wine, but also in their desire to carve out a more intimate model for the region.

…

For Nicolas Palazzi, owner of rare spirits distributor PM Spirits, the collection of sherries he released late last year signaled a case study in sherry’s diversity. Since 2012, Palazzi has partnered with Equipo Navazos to bottle a series of highly-coveted single-cask Spanish brandy, whisky and rum under their Navazos Palazzi label. Even as someone who makes his living importing small-batch spirits, Palazzi was struck by the enormous variation between barrels in a single sherry solera system. “When you’re sampling different casks of spirits, a lot of the time you will find some small differences, but if it’s the same run, put in the same type of cask and aged in the same place for the same amount of time, the stuff you get is going to be pretty similar,” he explains. “But with sherry, it’s mind-bending. You can taste four different casks of the same exact wine and they’re all vastly different.”

“I saw a gap in the market for serious wines from this region, since everyone thought of manzanilla as something cheap, relatively young and accessible.”

In a typical bottling process, the solera would absorb and assimilate the individual profiles of these casks, rounding out their wayward edges into a smooth and seamless whole. At the scale that Palazzi describes, however, the goal is to capture the unique personality of a single barrel, or the distinctions that exist from one barrel to the next. “It sounds like a cliché, but these casks are living things,” Palazzi says.

New bottlers like Palazzi have arrived in Jerez at an inflection point. For all the recent talk of a renaissance, sherry remains a niche category. And while the cult model adopted by Equipo Navazos and its descendants has ushered in a new era of critical appreciation for the region’s finest wines, that’s not enough to sustain an entire wine industry. The question on everyone’s minds, then, is: What’s next?

INDIE SHERRIES TO TRY

PM Spirits Amontillado

“Selected with the expert help of Eduardo Ojeda,” as its label proudly declares, the PM Spirits amontillado drinks noticeably brighter and fresher than many examples of the genre, happily embracing its inner fino with a pronounced flor character. Although the packaging doesn’t mention where it was sourced, Palazzi notes that the wine came from several casks belonging to a prominent bodega with roots in the late 19th century. Light amber in the glass, it’s energetic and lively, especially for the style—as close to easy-drinking as amontillado gets.

Commanders and Cocktails!

Welcome to COMMANDERS AND COCKTAILS!

Some folks know that before I was able to work full time in comics, I worked in a variety of jobs in the wine and spirits field. And the final one of those was for my good friend Nicolas Palazzi’s PM Spirits. Just COMMANDER IN CRISIS, PM works its ass off to be unique, to create trends rather than follow them, and offer craftsmanship and creativity in a field that has, at times, been known to stagnate. I wouldn’t be where I am, writing this, without the support of friends and employers like Nicolas.

So, I thought it would be fun to turn the tables and feature him and his crew below, offering some in-universe cocktail recipes to honor the heroes of the Crisis Command. In the paraphrased words of a greater power, when I left PM I was but the learner. Now, I am the master (well, or closer to it)! And either way, I’m happy to return the support with a feature here, and invite creatives from other fields into the world of the Crisis Command.

STEVE ORLANDO

Commanders in Crisis, Vol. 2

PRIZEFIGHTER

2oz Navazos Palazzi Malt or Corn Whisky
0.75oz La Quintinye Rouge Vermouth
0.5oz cherry liqueur
2 dashes Angostura Bitters
Barspoon Absinthe

Instructions:

Build in rocks glass over ice and stir briefly. Garnish with burnt blood orange peel.

SEER

2.5oz Neta Espadin Destilado de Agave
0.5oz La Quintinye Dry
Barspoon of olive brine
Pinch of salt

Instructions:

Build in mixing glass over ice and stir until cold. Strain into chilled cocktail glass and garnish with 3 green olives on a pick.

SAWBONES

2oz Père Labat Rhum Blanc 59%abv
4 dashes Peychaud’s Bitters
Sparkling mineral water

Instructions:

Pour Rhum into highball glass over ice. Stir briefly to chill. Top with sparkling water and bitters. Stir once again to combine. Serve without garnish. or Neat pour of Jacky Navarre Cravache d’Or Cognac

ORIGINATOR

1oz Nouaison Gin by G’Vine
0.75oz lemon juice
0.5oz Laurent Cazottes Folle Noire
0.5oz simple syrup
2oz sparkling wine

Instructions:

Build all ingredients except sparkling wine in a shaker and shake lightly to combine. Add sparkling wine to the shaker and strain into chilled cocktail glass. Garnish with a spring of fresh lavender.

FRONTIER

2oz Père Labat Rhum Blanc 40% or 59% abv - Choose your strength
0.5oz Laurent Cazottes 72 Tomatoes

Instructions:

Build in mixing glass over ice and stir until cold. Strain into chilled cocktail glass and garnish with freshly ground black pepper.

COCKTAIL CREDITS: David Yi-Hsian Dong and Nicolas Palazzi of PM Spirits.

Your Sustainable Drinking Starter Pack

Solving the sustainability problem that cocktails pose—or any consumption, for that matter—is no easy feat. But easing into it by introducing low-waste practices and thoughtful sourcing can go a long way. And, thanks to a growing crop of eco-minded spirit producers and drink-makers, there’s never been a better time to drink sustainably.

While there’s no one-size-fits-all approach, there are plenty of ways to lessen the footprint of your own home bar. It can start with a zero-waste approach to using citrus, in which flavor can be extracted from the peels, hulls and pith that might otherwise be discarded, or by seeking out spirits to stock your bar that promote biodiversity, source local crops and support farming communities.

Bottles to Try

Neta: The agave spirits bottler and exporter works with small, family-owned farms to bring their products to market at a profitable price point. As such, producers are able to maintain traditional mezcal practices and crops while avoiding overharvesting or the loss of agave biodiversity for the sake of meeting demand.

What’s the Best New Mezcal That’s Earned a Spot on Your Bar?

With distinctive flavors that produce complex and nuanced cocktails, mezcal has secured its position as a bartender favorite. Made from more than 30 different agave species, the smoky sipper has flavors that run the gamut, including  from vegetal, floral, fruity, and spicy. Mezcal has become so popular as of late that finding a bar program without the spirit would prove to be a daunting task.

To help home bartenders add some Mexican spirit to their bar lineup, drinks experts are sharing their latest favorite mezcals. From artisanal seasonal releases, to an offering that dials down the smoke, to a celebratory mezcal that uses raw turkey breast, read on for the 11 new bottles that bartenders are springing for.

“Neta Mezcal Bicuixe 2018 by Cándido García Cruz: Neta Spirits always has excellent small-batch releases from some of my favorite Miahuatlan producers, but this one made my all-time bottle list and was a bright spot on my backbar during the last few months. I’ve enjoyed sharing this bottle with our guests and reminiscing about summers in Oaxaca.” —James Simpson, Beverage Director/Manager, Espita and Las Gemelas, Washington, D.C.

“Neta ‘Hotel June’ Mexicano Verde & Bicuixe or Legendario Domingo Guerrero Cupreata: While the L.D. Guerrero is not a new release, both of these are favorite sippers of mine. The Neta is a major body high, and the L.D. Guerrero is like drinking dark cocoa and fresh-cut jalapenos.” —Steve Livigni, F&B Partner and Beverage Director, Caravan Swim Club at Hotel June, Los Angeles

The 11 Best Mezcal Brands You Need To Try

Tequila and mezcal. What's the difference, right?

Quite a bit. Both tequila and mezcal do come from the agave plant, and both are indigenous liquors to Mexico. But the comparison stops there.

NETA Espadin 

What's cool about NETA is that they work with small producers from Mihuatlan, Oaxaca, and the southern valley. For this particular Espadin (arguably the most "common" mezcal), they worked with master mezcalero Candido Garcia Cruz, who works with "quiotudo," meaning he cuts each plant before it flowers.

"This leads to better yields and develops a richness of flavor that is not found in less mature agave," said Jimenez. "It has a brassy, bright nose with a hint of fruit and flowers with a gentle touch of smoke."