Estancia Distillery raicilla
Raicilla has been produced in Mexico for more than 400 years, but it wasn’t until tequila took off that the spirit had much international visibility. This expression made in Jalisco roasts the piña of the Maximiliana agave in a way similar to mezcal (tequila’s are steamed), yet the resulting distillation remains super floral and fruity. It’s a good fit for someone who’s looking to branch out from more mainstream agave spirits.
Kilbeggan small-batch rye
Most Irish whiskies are made predominately from barley, but Kilbeggan dusted off an 1890s recipe that includes 30 percent rye grain—making it singular among Irish expressions available today. Certainly great as a neat pour, with inviting notes of mulled apple cider, this whiskey would make a superb wintertime Manhattan or boulevardier.
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Greenhook Gin & Tonic
Stephen DeAngelo has been making wonderful gin in his distillery in the Greenpoint neighborhood of Brooklyn for years. Having established itself as a go-to for gin and tonic lovers with its flagship American dry gin, with notes of ginger and chamomile, Greenhook Ginsmiths has gone one step further and given us the whole drink in a sleek little can. Technically superior because both the gin and the tonic are carbonated, the drink is perfect for hot summer days.
Neversink whiskey
Fledgling distillery Neversink Spirits, an hour’s drive north of New York City, has been making delightful apple and pear brandies for a few years, and in 2018 it made its first foray into whiskey. A mash of corn, winter wheat, and malted barley is distilled, then aged for two years in American oak before finishing in apple brandy casks. It’s an engaging detour for those looking to mix things up with some non-Kentucky bourbons.