There’s a reason people loved when it was introduced in 1997. Sure, it made a damn fine martini, but in a sea of Ի , it was also one of the few small-batch liquors available. That’s since changed as looser distribution laws have lowered the bar for microdistilleries to set up shop. “Things are starting to snowball,” says Distiller magazine editor . “The market has grown 50 percent every year since 2010.”
While everybody wants to make a Scotch or a bourbon, focusing on aged spirits isn’t a smart business move for a startup. “They need to get something into the market to keep the lights on,” says Faulkner. So newer distilleries are creating clear liquors like gin, vodka, white rum and whiskey, and tequila, using high-quality grains, botanicals, fruits, and vegetables. We asked a dozen bartenders for their favorites. These seven came out on top.
- ; Quechee, Vermont; $29*
- ; Brooklyn, New York; $39
- ; Gardiner, New York; $27
- ; Oaxaca, Mexico; $50
- ; Missoula, Montana; $28
- ; Crested Butte, Colorado; $27
- ; Denver, Colorado; $43
*The print version of this article misstated the name of Vermont Spirits. ϳԹ regrets the error.