This year, we polled more than 25 bartenders across the country for their favorite high-end spirits to use in cocktails. While several of last year’s top-shelf picks are still highly favored, some exciting newcomers have emerged, along with a few trends: spirits that blur the line between categories (like Scotch aged in ex-rum barrels) seem to be on the rise, in addition to well-made flavored spirits (like a mezcal distilled with mango).
After sifting through the responses, we compiled the most popular choices in each category, plus some standout, impassioned recommendations. Here’s what surveyed bartenders had to say.
Most popular: Monkey 47
This cult-favorite German gin was favored not just for its 47 botanicals—including lingonberry, its signature ingredient—but also its base. “The really unique thing about this gin is that it uses a molasses base spirit rather than neutral grain spirit,” says Anton Kinloch, owner of Lone Wolf in Kingston, New York. “It’s assertive enough to stand up in cocktails with multiple ingredients, but also equally impressive to command the attention of the Martini drinker,” he says.
Honorable mentions:
“I do stan an overproof gin in my cocktail and I know I’m not alone in my affection for Cadenhead’s Old Raj Blue Label—its subtle saffron notes and 110-proof backbone make a mean Martini.” —Estelle Bossy, beverage director, Le Rock, New York City
“Not sure this is a ‘high-end’ gin, but Bimini Coconut makes the best possible Negroni available to mortals.” —Paul Calvert, partner, Ticonderoga Club, Atlanta
Most popular: Fortaleza
Kim Vo, bartender at Washington, D.C.’s Moon Rabbit, puts it simply: Fortaleza is “incredibly made tequila that tastes clean, with deep notes of cooked agave and no additives; it’s so easy to drink.” Several bartenders noted that this bottling can be difficult to find stateside, thanks to its popularity, and is best enjoyed neat. “However, if I’m going to enjoy it in a cocktail, it would definitely be a Tommy’s Margarita,” says Erika Flowers, bar lead at Compère Lapin in New Orleans.
Honorable mentions:
“It feels like a sin to do it because it’s so good on its own, but Mijenta Tequila has such lovely balance and unique profile that it’s so easy to make a beautiful cocktail with. The blanco is forward and bright, while the aged versions are bold and create a lovely base for a cocktail.” —David E. Yee, bar manager, Cobra, Columbus, Ohio
“For tequila cocktails, I love the intense aromas and oily mouthfeel of a still-strength blanco. My OG reach is Tapatio 110, and for something new I highly recommend Volans Still Strength.” —Bossy
Most popular: Mezcal Vago Portfolio
Lily Wang and Joe Briglio, partners at Chicago’s Nine Bar and Cara Cara Club, like Mezcal Vago’s Emigdio Jarquín Espadín: “There’s just the right amount of smoke, balanced with saline and mineral notes, that plays nicely in cocktails.” Others praised the Elote bottling, which adds roasted corn to the distillation.
Honorable mentions:
“I recently tried the Mezcal Derrumbes line and I was super impressed with the variety of flavor in their different bottles. Their Cupreata was very bright and juicy and would work well in Gimlets.” —Caer Maiko Ferguson, assistant general manager, Father’s Office, Los Angeles, and co-founder, Daijoubu Pop Up
“Paquera’s Espadín Mezcal with mango—it just doesn’t get more fun to make a cocktail with mezcal than this one. They re-distill a 7-year espadín with ripened mangoes, akin to a ‘pechuga’ style, and it sure makes a God-tier Oaxaca Old-Fashioned riff. I personally cannot wait to spin this into a Paloma next.” —Brian Evans, director of bars, Sunday Hospitality Group, New York City
Most popular: Widow Jane Portfolio
Distilled in Kentucky and aged in Brooklyn, Widow Jane’s bourbons were a popular choice among our surveyed bartenders. New York–based Izzy Tulloch recommends the 10-Year bourbon, which “sits just over 90 proof, giving it enough backbone to stand up in a cocktail,” while also having “a playfully fruity center that makes it really fun to mix with,” she says. Jonathan Adler, beverage director at Shinji’s in New York City, meanwhile, says the 13-Year is “complex and rewarding” with a finish that is “long, warm and sweet with a touch of spice.”
Honorable mentions:
“Rare Character is always a fun pick for me, as they do a great job finding interesting and fun barrel picks from various distillers and blending their picks together in ways that make me fall in love with whiskey over and over again.” —Vo
“As someone with an affinity for rum, it’s promising to see whiskey producers taking rum barrels seriously. Bardstown Bourbon Collaborative Series with Foursquare … has been one of our favorites to make an Old-Fashioned with for guests, despite the hefty price tag.” —Kinloch
Most popular: Willett 4-Year, Michter’s 10-Year
According to Laura Maddox, bar manager at Small Victory in Austin, Texas, Willet’s rye “is big-bodied, nicely astringent, and has one of the longest finishes I’ve found in a rye.” It’s the go-to rye for Manhattans for Patty Dennison, head bartender at Brooklyn’s Grand Army Bar. “The tasting notes of cherry, vanilla and subtle baking spices mirror the flavors that are classically present in the cocktail,” she says. Equally popular (especially in Manhattans) was Michter’s 10-Year. Marc Rodriguez, bar manager at Please Don’t Tell in New York City, says “this would be my base spirit of choice for every Manhattan if I could.”
Honorable mentions:
“A very untraditional approach to the American rye whiskey category, Matchbook Distilling’s Double Dutch is a heavenly blend of smoked and malted rye whiskey with cherry eau de vie—all matured in ex-sherry and porter casks. Its heavily cherried ‘Black Forest’ flavor profile instantly thrusts itself into the spirited territories of Manhattan or Remember the Maine cocktails, but don’t sleep on throwing this into a whiskey sour.” —Evans
“Jaywalk Heirloom Rye was my new favorite from 2024. It’s distilled from heirloom rye that delivers a character you don’t see in most others on the market and [it’s] bottled at cask strength, but you wouldn’t guess it by how easy it goes down.” —Max Green, beverage consultant, New York
Most popular: Balvenie Caribbean Cask 14-Year
Described as “a classic” by Ramsey Musk, founder of the bar pop-up Mama’s Boy, “beautiful” by Dennison and a “chef’s kiss” in a Rob Roy by Flowers, this single malt Scotch clearly has a devoted fan base. The spirit is aged in traditional oak casks, then finished in ex-rum casks, which imparts tropical flavor.
Honorable mentions:
“Springbank 10-Year is subtle, clean and slightly salty, and makes a perfectly dry, perfectly elegant Perfect Manhattan.” —Calvert
“If I’m looking for something from Islay, I will go for the Bowmore 15 because I love the finish using fortified casks—it adds a beautiful richness to any drink, but especially a Rob Roy.” —Kristina Magro, beverage director, Maxwell’s Trading, Chicago
Most popular: Clairins from The Spirit of Haiti
Recent years have seen a great white rum expansion, in which interesting, boldly flavored options have become more variable and more available stateside than ever before. Clairins from The Spirit of Haiti were most commonly mentioned here, particularly the Vaval, a floral and herbaceous bottling, and the Le Rocher, which Adler says is “similar to agricole-style rums, but with an increased funkiness and grassiness. The distillery also uses a percentage of dunder, the residual backwash in each batch, which makes it heavier on the palate with a light smokiness.” Also, these bottlings are still fairly affordable. “Like a lot of rums, some might not call these ‘top-shelf,’” notes David E. Yee, bar manager at Cobra in Columbus, Ohio, but that’s “because they’re radically underpriced.”
Honorable mentions:
“Ten to One White Rum blends Dominican Republic column still rum with Jamaican pot still rum, creating a rich, flavorful base with distinct tropical and herbaceous notes. Floral aromas complement the citrus and lemongrass qualities. … Its versatility makes it ideal [in cocktails].” —Harrison Ginsberg, bar director, Kent Hospitality Group, New York
“Probitas tastes like happiness. … This rum hands-down makes the best Daiquiri out there.” —Dennison
Most popular: Hampden Estate
Tulloch sums it up: “Hampden Estate is high-octane, intense and makes a damn good Daiquiri.” While many surveyed bartenders recommend serving this spirit neat to fully appreciate it, Hampden Estate also shines in cocktails where it plays the starring role, like a rum Old-Fashioned. “I love a good high-ester Jamaican rum and this one ranks high on my list,” says Flowers. “Give me overripe banana, tropical fruit, terroir goodness!”
Honorable mentions:
“Rhum J.M VSOP is the second-oldest rum in the iconic Martinique distillery’s core line, and it’s so complex yet so versatile. … There’s a peppery note here that makes it reminiscent of a rye whiskey, so I think it’s a great option for turning whiskey drinkers on to rum, like with a Manhattan riff.” —Noah Manskar, beverage director, Colonia Verde, Brooklyn, New York
“Blackadder Raw Cask Guyana Diamond 10-Year is kind of a IYKYK kind of bottle … absolutely melt-in-your-mouth delicious, with bright grape and tropical fruit notes and yet still molasses-filled notes.” —Vo
Most popular: Rivers Royale Grenadian Rum
Dennison and Flowers recommend this rum, especially in Daiquiris. “Rum, lime and sugar may sound simple, but with Rivers Royale Grenadian Rum, it is complex,” says Flowers. “It has the grassy, briny flavor of sugarcane juice rum that I love, but it also has herbaceous, tropical fruit notes that play exceptionally well in cocktails.”
Honorable mentions:
“Hamilton Overproof Demerara is so consistent in body, rich flavor and aroma. The burn somehow doesn’t destroy it; it’s just so balanced for its category.” —Chantal Tseng, creator, Custom Cocktails for the End Times, Washington, D.C.
“Holmes Cay’s Ive Trelawny Pot (ITP) is a wonderful entry-level Jamaican rum for people who are getting into the wonderful world of ‘hogo.’” —Kinloch
Most popular: Belvedere 10-Year
Eloy Pacheco, head bartender at Dante in New York City, describes this vodka as “very elegant, smooth and great for dry Martinis.” Adler praises its “extremely velvety texture,” while Tseng appreciates its unique rye base and minerality.
Honorable mentions:
“Potocki Polish Rye Vodka has so much character. I prefer a vodka with a heavy presence of the source ingredient, rather than a smooth and flavorless cloud of alcohol. This vodka has structure, gumption and a lovely aroma.” —Maddox
“I have been a convert to Harridan Vodka since my first sip. Distilled in New York from organic corn, it delivers a richly textured Martini.” —Bossy
“It sounds weird to say this vodka has a lot going on, but Kástra Elión does! I love using it in Espresso Martinis—it gives them almost an oily, savory texture—but it plays best in a dirty Martini.” —Erin Ashford, co-owner and beverage director, Holiday, Austin, Texas
