Liquor Style Comparison Table
Discover key spirit families, fortified wines, and liqueurs at a glance with base ingredients, production style, ABV, serving ideas, and signature cocktails for bar programs or home enthusiasts.
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| Style | Origin & production | Flavor profile | Serving & ABV | Recommended uses | Notes & cocktails |
|---|---|---|---|---|---|
Vodka Neutral spirit distilled from grain or potatoes and filtered to strip congeners, resulting in a clean base. Neutral Spirits Grain based 37.5–40% ABV Serve well-chilled neat or mix with citrus and tonic. Also known asNeutral spirit | Origin Poland, Russia, and other Eastern European nations Production Unaged, charcoal-filtered spirit bottled clear. | Clean, neutral palate with subtle sweetness depending on base. | Serving Serve well-chilled neat or mix with citrus and tonic. ABV 37.5–40% ABV | Base for crisp cocktails or to lengthen fruit-driven highballs without adding flavor. | Store in the freezer for a silkier texture; ideal blank canvas for infusions. Signature cocktails Martini, Moscow Mule, Cosmopolitan |
Soju Korean spirit traditionally distilled from rice, now often from tapioca or grain and proofed down for smooth drinking. Neutral Spirits Grain based 16–24% ABV Serve chilled in small glasses or build into yogurt highballs. Also known asDiluted soju | Origin Korea Production Modern styles are column-distilled then blended with water for a smooth finish. | Soft, lightly sweet with hints of grain or yogurt-like tang depending on brand. | Serving Serve chilled in small glasses or build into yogurt highballs. ABV 16–24% ABV | Sip with savory meals or mix with beer, citrus, or yogurt-based cocktails. | Traditional styles can reach higher proof; always read the label for strength. Signature cocktails Soju tonic, Somaek, Yogurt Soju |
Kōrui Shōchū Japanese column-distilled shōchū produced at high proof then diluted, offering a neutral, smooth profile. Neutral Spirits Grain based 25–30% ABV Build over ice with tea or soda, or freeze for slushy-style serves. Also known asClass A shōchū | Origin Japan Production Rectified via continuous columns, diluted to bottling strength, unaged or briefly rested. | Extremely clean with faint sweetness and subtle cereal notes. | Serving Build over ice with tea or soda, or freeze for slushy-style serves. ABV 25–30% ABV | Mix with oolong tea, citrus, or soda; ideal for chu-hai and highball service. | Label will show strength by region—Kyushu bottlings often at 25% while Hokkaido may release 20%. Signature cocktails Chu-hai, Oolong High, Lemon Sour |
Neutral Grain Spirit High-proof rectified spirit distilled above 190 proof for use in macerations, liqueurs, and blending. Neutral Spirits Grain based 95% ABV (190 proof) Always dilute below 50% ABV before tasting or mixing. Also known asRectified spirit | Origin United States and Europe Production Multiple column distillation and carbon filtration ensure minimal congeners. | Nearly flavorless aside from faint cereal sweetness and alcohol heat. | Serving Always dilute below 50% ABV before tasting or mixing. ABV 95% ABV (190 proof) | Dilute carefully for infusions, bitters, house limoncello, or fortifying wines. | Comply with local regulations—many regions restrict retail sales above 60% ABV. Signature cocktails House infusions, Bitters base, Limoncello |
Light Aroma Baijiu Chinese baijiu fermented with sorghum in stone pits and distilled to high proof, yielding a delicate, floral profile. Neutral Spirits Grain based 50–55% ABV Serve at room temperature in small tulip cups; chase with warm tea if desired. Also known asFenjiu style | Origin Shanxi, China Production Solid-state fermentation in stone pits, single steaming of fermented grains, rested in neutral clay for marrying. | Light body with orchid, anise, pear drop, and gentle sweet grain finish. | Serving Serve at room temperature in small tulip cups; chase with warm tea if desired. ABV 50–55% ABV | Serve neat at banquets, integrate sparingly into spritzes, or pair with seafood. | Pair with lightly seasoned dishes to highlight floral nuance; avoid heavy oak contact. Signature cocktails Baijiu Martini, Jasmine Spritz, Baijiu Sour |
Irish Poitín Historic unaged Irish spirit pot-distilled from barley, potatoes, or sugar beet, bottled clear and robust. Neutral Spirits Grain based 45–55% ABV Serve neat in clay or glass cups; chase with stout or cider. Also known asIrish moonshine | Origin Ireland Production Single or double pot distillation, bottled without barrel time, sometimes lightly rested in glass. | Peppery heat, cereal sweetness, green apple, and earthy mash notes. | Serving Serve neat in clay or glass cups; chase with stout or cider. ABV 45–55% ABV | Enjoy neat, mix with apple cider, or employ as a spicy substitute for white rum. | Licensed production since 1997 ensures quality—look for GI-certified bottlings. Signature cocktails Poitín Mule, Irish Apple Highball, White Negroni |
London Dry Gin Classic juniper-forward gin distilled with botanicals and minimal sweetening. Botanical Spirits & Gin Botanical & aromatic 40–47% ABV Serve in chilled stemware or pair with tonic and citrus. Also known asDry gin | Origin Developed in 19th-century Britain Production Column-distilled, bottled without aging; legally under 0.1 g sugar per liter. | Bright juniper, lemon zest, coriander, and peppery dryness. | Serving Serve in chilled stemware or pair with tonic and citrus. ABV 40–47% ABV | Ideal for Martinis, gin & tonics, and stirred classics that need a crisp backbone. | Keep botanicals bright by avoiding long exposure to citrus juices before service. Signature cocktails Martini, Negroni, Gin & Tonic |
Old Tom Gin Historic style of gin with rounder body and a touch of sweetness, bridging London dry and genever. Botanical Spirits & Gin Botanical & aromatic 40–45% ABV Shake with citrus or cream for classic pre-prohibition serves. Also known asSweetened gin | Origin 18th-century England revival style Production Often pot-distilled with light barrel rest or sweetening up to 30 g/L. | Juniper core with honeyed sweetness, soft spice, and round texture. | Serving Shake with citrus or cream for classic pre-prohibition serves. ABV 40–45% ABV | Great for Tom Collins, Ramos Gin Fizz, and fruit-forward punches. | Adds weight to gin cocktails without resorting to heavy creams or syrups. Signature cocktails Tom Collins, Ramos Gin Fizz, Martinez |
Navy Strength Gin Higher-proof gin bottled at or above 57% ABV so gunpowder would still ignite on naval ships. Botanical Spirits & Gin Botanical & aromatic 57–60% ABV Best diluted in long drinks or split base cocktails to balance strength. Also known asOverproof gin | Origin British Royal Navy provisioning Production Bottled at 57–60% ABV, no added sugar, often more intense botanicals. | Explosive juniper, pine resin, citrus oil, and warm alcohol heat. | Serving Best diluted in long drinks or split base cocktails to balance strength. ABV 57–60% ABV | Use sparingly in strong sours, high-proof Negronis, or to fortify punches. | A few drops of water unlock additional spice while taming the proof. Signature cocktails Navy Negroni, Gimlet, Army & Navy |
New Western Gin Modern gin style where botanicals like citrus, lavender, or tea share focus with juniper for expressive aromas. Botanical Spirits & Gin Botanical & aromatic 40–45% ABV Pair with tonic, sparkling wine, or vermouth to let aromatics shine. Also known asContemporary gin | Origin United States and global craft distillers Production Juniper present but not dominant; botanicals added by maceration, basket infusion, or split distillation. | Floral, citrus-driven, often with tea, berry, or spice accents over a gentle juniper core. | Serving Pair with tonic, sparkling wine, or vermouth to let aromatics shine. ABV 40–45% ABV | Showcase in Martinis, citrus highballs, or delicate stirred cocktails that highlight aromatics. | Keep chilled to protect volatile aromatics; oxidation dulls top notes quickly. Signature cocktails Southside, Jasmine, White Negroni |
Genever Dutch and Belgian malt wine spirit blended with botanicals, the predecessor to modern gin. Botanical Spirits & Gin Grain based 38–43% ABV Chill lightly and serve in tulip glass; traditional kopstootje pairs a neat pour with lager. Also known asHolland gin | Origin Netherlands and Belgium Production Pot-distilled malt wine portion blended with juniper spirit; expressions range from jonge (lighter) to oude (malt-rich). | Malty base with bread dough, juniper, citrus peel, and gentle spice. | Serving Chill lightly and serve in tulip glass; traditional kopstootje pairs a neat pour with lager. ABV 38–43% ABV | Serve neat, with beer (kopstootje), or in classic cocktails like the Holland House. | Great bridge spirit for whiskey drinkers exploring gin-based cocktails. Signature cocktails Genever Old Fashioned, Holland House, Improved Collins |
Aquavit Nordic caraway- or dill-flavored spirit distilled from grain or potatoes and often matured briefly. Botanical Spirits & Gin Grain based 40–45% ABV Serve ice-cold in small snaps glasses; toast with skål between sips. Also known asAkvavit | Origin Norway, Sweden, Denmark Production Bottled either clear (taffel) or aged (fatlagret) in oak or sherry casks for spice integration. | Caraway-led with dill, fennel, citrus peel, and a savory snap. | Serving Serve ice-cold in small snaps glasses; toast with skål between sips. ABV 40–45% ABV | Serve chilled as snaps, pair with smoked fish, or use in savory cocktails. | Rest open bottle in freezer; oils can cloud but flavor remains intense. Signature cocktails Nordic Mule, Dill Martini, Bloody Viking |
Absinthe Verte High-proof anise and wormwood spirit distilled with fennel and herbs, traditionally bottled emerald green. Botanical Spirits & Gin Botanical & aromatic 60–72% ABV Dilute three to five parts cold water over a sugar cube if desired. Also known asGreen absinthe | Origin France and Switzerland Production Double-distilled herbal macerate colored with secondary infusion; no sugar added. | Licorice, wormwood bitterness, alpine herbs, and cooling menthol. | Serving Dilute three to five parts cold water over a sugar cube if desired. ABV 60–72% ABV | Dilute with chilled water in a drip or use sparingly in cocktails for licorice lift. | Use a measuring spoon in cocktails—absinthe easily overpowers other ingredients. Signature cocktails Sazerac, Death in the Afternoon, Corpse Reviver No.2 |
Bourbon American whiskey made from at least 51% corn, aged in new charred oak barrels for vanilla-rich sweetness. Aged Grain Spirits Grain based 45–50% ABV (bottled-in-bond at 50%) Serve neat, over large ice, or in stirred classics. Also known asKentucky straight bourbon | Origin United States, especially Kentucky Production Aged at least two years for straight bourbon; new charred oak imparts deep color and sweetness. | Vanilla, caramel, toasted oak, baking spice, and buttery corn sweetness. | Serving Serve neat, over large ice, or in stirred classics. ABV 45–50% ABV (bottled-in-bond at 50%) | Perfect for Old Fashioned, Mint Julep, and spirit-forward sipping. | Add a splash of water to unlock aroma layers without masking sweetness. Signature cocktails Old Fashioned, Boulevardier, Whiskey Sour |
Single Malt Scotch 100% malted barley whisky from a single Scottish distillery, pot-distilled and aged at least three years in oak. Aged Grain Spirits Grain based 40–46% ABV (cask strength releases higher) Serve neat in a tulip glass; add water drop by drop to open peat and fruit. Also known asSMS | Origin Scotland (Highlands, Speyside, Islay, etc.) Production Double pot distilled, matured minimum three years; many expressions age longer or use sherry casks. | Range from honeyed malt and orchard fruit to peat smoke, sea spray, and dried fruit depending on region. | Serving Serve neat in a tulip glass; add water drop by drop to open peat and fruit. ABV 40–46% ABV (cask strength releases higher) | Enjoy neat, with a splash of water, or in simple highballs to highlight terroir. | Let the glass rest a few minutes; volatile esters reveal nuanced aromas. Signature cocktails Rob Roy, Penicillin, Highball |
Rye Whiskey American whiskey distilled from a mash of at least 51% rye grain, aged in new charred oak for bold spice. Aged Grain Spirits Grain based 45–50% ABV Stir with vermouth and bitters or sip with a splash of chilled water. Also known asStraight rye | Origin United States (Pennsylvania, Kentucky) Production New charred oak aging at least two years for straight designation; spicy grain oils remain vivid. | Clove, black pepper, rye bread, orchard fruit, and charred oak. | Serving Stir with vermouth and bitters or sip with a splash of chilled water. ABV 45–50% ABV | Essential for Manhattans, Sazeracs, and adding structure to stirred cocktails. | Higher rye content amplifies spice—choose 95% rye mash bills when boldness is desired. Signature cocktails Manhattan, Sazerac, Brooklyn |
Tennessee Whiskey Corn-based American whiskey filtered through maple charcoal before aging in new charred oak. Aged Grain Spirits Grain based 40–45% ABV Mix with cola, ginger ale, or serve neat over a single cube. Also known asLincoln County whiskey | Origin Tennessee, United States Production Charcoal mellowed drop by drop (Lincoln County Process) before new-char oak aging. | Maple charcoal smoothness, caramel, banana, toasted oak, and soft spice. | Serving Mix with cola, ginger ale, or serve neat over a single cube. ABV 40–45% ABV | Enjoy neat, with cola, or in whiskey highballs requiring smooth sweetness. | Meets bourbon regulations but charcoal mellowing gives distinct profile—highlight the difference on menus. Signature cocktails Lynchburg Lemonade, Tennessee Mule, Whiskey Cola |
Irish Whiskey Whiskey produced in Ireland, often triple distilled in pot stills and aged at least three years in wood, prized for smoothness. Aged Grain Spirits Grain based 40–46% ABV Serve neat, with a splash of water, or layer over hot coffee with cream. Also known asTriple-distilled whiskey | Origin Republic of Ireland and Northern Ireland Production Triple distilled for purity (except some pot still expressions); matured in ex-bourbon, sherry, or rum casks. | Honeyed cereal, toasted oak, vanilla, baking spice, and soft orchard fruit. | Serving Serve neat, with a splash of water, or layer over hot coffee with cream. ABV 40–46% ABV | Serve neat, in Irish Coffee, or mix into highballs for a gentle grain profile. | Look for single pot still styles to showcase Ireland’s unique mash of raw and malted barley. Signature cocktails Irish Coffee, Tipperary, Emerald |
Japanese Whisky Precision-crafted whisky made in Japan, inspired by Scotch techniques but prized for balance, purity, and subtle oak. Aged Grain Spirits Grain based 43–48% ABV Build into a highball with chilled soda or sip neat to appreciate oak detail. Also known asNihon whisky | Origin Japan Production Pot and column distillation in multiple still shapes; aged in bourbon, sherry, and Mizunara oak for layered nuance. | Silky texture with orchard fruit, honey, toasted coconut, and incense-like Mizunara spice. | Serving Build into a highball with chilled soda or sip neat to appreciate oak detail. ABV 43–48% ABV | Serve neat, in a chilled highball, or pair with delicate cuisine where precision matters. | Age statements are scarce; highlight distillery and cask info to guide guests. Signature cocktails Japanese Highball, Bamboo Variation, Whisky Smash |
Canadian Whisky Light-bodied blended whisky from Canada, often distilled separately by grain and aged in used barrels before marrying. Aged Grain Spirits Grain based 40–45% ABV Mix with ginger ale, cola, or serve neat for a light-bodied sipper. Also known asCanadian rye | Origin Canada Production Column-distilled base whisky blended with flavorful rye or pot-distilled components; aged minimum three years in wood. | Light caramel, vanilla, gentle rye spice, and dried fruit sweetness. | Serving Mix with ginger ale, cola, or serve neat for a light-bodied sipper. ABV 40–45% ABV | Ideal for highballs, whisky sodas, and approachable cocktails like the Toronto. | Canadian regulations allow flavoring up to 9.09%; premium bottlings keep additions minimal. Signature cocktails Toronto, Vieux Carré Twist, Whisky Ginger |
Strong Aroma Baijiu Traditional Chinese baijiu fermented in earthen pits with sorghum and aged in ceramic, noted for layered tropical fruit and savory depth. Aged Grain Spirits Grain based 52–55% ABV Serve at room temperature in tulip cups; alternate sips with tea or broth. Also known asJiang flavor baijiu | Origin Sichuan and Anhui, China Production Continuous pit fermentation with aged pit mud, double steaming, blended and rested in ceramic for over a year. | Tropical pineapple, fermented bean curd, jasmine, and long pepper warmth. | Serving Serve at room temperature in tulip cups; alternate sips with tea or broth. ABV 52–55% ABV | Serve neat at banquets, pair with Sichuan cuisine, or use drops to add funk to tiki cocktails. | Rotate stock annually—baijiu is sensitive to light and should be stored sealed in cool conditions. Signature cocktails Baijiu Old Fashioned, Eastern Sour, Royal China |
Blended Scotch Whisky A blend of one or more Single Malt Scotch Whiskies with one or more Single Grain Scotch Whiskies. Aged Grain Spirits Grain based 40% ABV (minimum) Serve in a Highball with soda or ginger ale, or on the rocks. Also known asBlended Scotch | Origin Scotland Production Balanced and consistent, combining the character of malts with the smoothness of grain whisky. | Varies widely; generally smooth with notes of honey, fruit, subtle smoke, and oak. | Serving Serve in a Highball with soda or ginger ale, or on the rocks. ABV 40% ABV (minimum) | Versatile for mixing in highballs or cocktails like the Penicillin; premium blends are sipped neat. | Accounts for the vast majority of Scotch whisky sales globally. Signature cocktails Rob Roy, Penicillin, Blood and Sand |
Tequila Blanco 100% Blue Weber agave spirit bottled clear or rested under two months, showcasing bright vegetal sweetness. Agave Spirits Agave based 38–40% ABV Shake with lime or serve with grapefruit soda and salt. Also known asSilver tequila | Origin Denomination of Origin: Jalisco and limited regions in Mexico Production Twice distilled, typically in stainless pot stills; bottled clear or rested in stainless/neutral oak. | Fresh agave, citrus zest, white pepper, hints of mint and minerality. | Serving Shake with lime or serve with grapefruit soda and salt. ABV 38–40% ABV | Build Margaritas, Palomas, and refreshing agave highballs. | Use quality sea salt or agave syrup to highlight natural sweetness. Signature cocktails Margarita, Paloma, Tequila Highball |
Tequila Reposado Tequila aged 2–12 months in oak, adding vanilla, spice, and rounded texture while retaining agave freshness. Agave Spirits Agave based 38–40% ABV Serve neat in a copita or mix into Old Fashioned riffs. Also known asRested tequila | Origin Jalisco DO, Mexico Production Matures in American or French oak barrels for 2–12 months, absorbing caramelized oak notes. | Cooked agave, vanilla, baked apple, cinnamon, and toasted oak. | Serving Serve neat in a copita or mix into Old Fashioned riffs. ABV 38–40% ABV | Sip neat, mix in spirit-forward tequila cocktails, or pair with grilled meats. | Age just long enough to soften edges—avoid over-oaking so agave remains center stage. Signature cocktails Tequila Old Fashioned, Rosita, Oaxaca Old Fashioned |
Tequila Añejo Tequila aged 1–3 years in small oak barrels, emphasizing caramelized agave, dried fruit, and oak spice. Agave Spirits Agave based 38–40% ABV Serve neat after dinner or substitute for aged rum or whiskey in cocktails. Also known asAged tequila | Origin Jalisco DO, Mexico Production Aged 12–36 months in ex-bourbon, French oak, or mixed cooperage for layered oak influence. | Caramelized agave, dried fig, cocoa nib, baking spice, and polished oak. | Serving Serve neat after dinner or substitute for aged rum or whiskey in cocktails. ABV 38–40% ABV | Serve neat in a snifter, pair with chocolate desserts, or use in luxurious stirred cocktails. | Aging longer than three years transitions to extra añejo classification. Signature cocktails Añejo Old Fashioned, Tequila Manhattan, Anejo Manhattan |
Mezcal Artisanal agave spirit cooked in earthen pits, fermented with wild yeast, and distilled in small stills for smoky depth. Agave Spirits Agave based 45–52% ABV Sip neat with orange and sal de gusano, or mix sparingly for smoky depth. Also known asOaxacan agave spirit | Origin Denomination of Origin: Oaxaca and eight other Mexican states Production Agave hearts pit-roasted, stone-crushed, fermented in open vats, double distilled in copper or clay stills. | Roasted agave, campfire smoke, citrus oil, roasted nuts, and earthy minerality. | Serving Sip neat with orange and sal de gusano, or mix sparingly for smoky depth. ABV 45–52% ABV | Sip neat, pair with citrus and chile, or blend into smoky riffs like the Oaxacan Old Fashioned. | Respect production labor—sip slowly and highlight producer, agave species, and batch. Signature cocktails Oaxacan Old Fashioned, Naked & Famous, Mezcal Negroni |
Raicilla Rustic agave spirit from Jalisco’s coastal and mountain regions, using agave maximiliana or lechuguilla roasted in stone or clay ovens. Agave Spirits Agave based 40–48% ABV Enjoy neat with citrus salt or integrate into long drinks with pineapple. Also known asJalisco raicilla | Origin Jalisco (Costa and Sierra) Production Brick or clay oven roasting, fermentation in wood or stone vats, often distilled in Filipino-style stills. | Herbal agave, grilled tropical fruit, lactic tang, and saline finish. | Serving Enjoy neat with citrus salt or integrate into long drinks with pineapple. ABV 40–48% ABV | Sip neat or mix with tropical fruit and soda to highlight botanical nuance. | Label indicates region (Costa or Sierra) to signal style—coastal bottlings tend to be more saline. Signature cocktails Raicilla Highball, Beachcomber, Tropical Spritz |
Bacanora Sonoran agave spirit made from Agave angustifolia (pacifica), pit-roasted and double distilled, offering desert herbs and smoke. Agave Spirits Agave based 42–50% ABV Serve neat with grapefruit, or mix with tonic and herbs. Also known asSonoran agave spirit | Origin Sonora, Mexico Production Roasted in underground ovens, fermented in wood or stainless tanks, double distilled in copper or steel. | Desert herbs, mesquite smoke, roasted agave, citrus peel, and mineral salinity. | Serving Serve neat with grapefruit, or mix with tonic and herbs. ABV 42–50% ABV | Serve neat with citrus or mix into paloma variations and savory cocktails. | Legally recognized as DO since 2000; highlight producer co-ops supporting Yaqui and Mayo communities. Signature cocktails Bacanora Paloma, Sonoran Spritz, Desert Negroni |
Sotol Northern Mexican spirit from the Dasylirion (desert spoon) plant, cooked in earthen ovens and distilled for grassy, peppery elegance. Agave Spirits Agave based 42–48% ABV Serve with tonic and grapefruit or mix into herbal martinis. Also known asDesert spoon spirit | Origin Chihuahua, Durango, Coahuila Production Roasted in earthen pits, fermented in open vats, and double distilled in copper pot stills. | Grassy herbs, jalapeño, lime zest, white pepper, and desert minerality. | Serving Serve with tonic and grapefruit or mix into herbal martinis. ABV 42–48% ABV | Serve neat, mix with tonic and citrus, or use as an alternative to gin in savory cocktails. | Legally classified separate from tequila—educate guests that sotol is not agave though it drinks similarly. Signature cocktails Sotol Rickey, Desert Martini, Sotol & Tonic |
Light Rum Column-distilled rum from molasses or cane juice, charcoal filtered for a clear, delicate profile. Sugarcane Spirits Sugarcane based 37.5–40% ABV Shake with citrus, mint, and tropical fruit or blend with crushed ice. Also known asWhite rum | Origin Caribbean, Latin America Production Usually column-distilled to high proof, rested briefly in stainless steel or used barrels before filtration. | Light body with cane sweetness, vanilla, coconut water, and subtle citrus. | Serving Shake with citrus, mint, and tropical fruit or blend with crushed ice. ABV 37.5–40% ABV | Best for Daiquiri, Mojito, and tropical highballs. | Keep chilled for extra crispness; over-dilution can mute delicate cane notes. Signature cocktails Daiquiri, Mojito, Piña Colada |
Aged Rum Rum matured in oak barrels, often ex-bourbon or sherry, developing dried fruit, spice, and molasses depth. Sugarcane Spirits Sugarcane based 40–46% ABV Serve neat or with a large cube; excellent in stirred rum cocktails. Also known asDark rum | Origin Caribbean, Central & South America Production Aged from 3 to 15+ years in oak; some employ solera systems for layered blending. | Toffee, dried fig, banana bread, baking spice, and toasted oak. | Serving Serve neat or with a large cube; excellent in stirred rum cocktails. ABV 40–46% ABV | Great for sipping neat, Mai Tai variations, or rum Old Fashioned. | Blend a touch of overproof rum for extra lift in tiki recipes. Signature cocktails Mai Tai, El Presidente, Rum Old Fashioned |
Cachaça Brazilian cane juice spirit distilled fresh from pressed sugarcane and bottled unaged or lightly rested. Sugarcane Spirits Sugarcane based 38–48% ABV Build with muddled citrus, or lengthen with soda and passion fruit. Also known asAguardente de cana | Origin Brazil Production Distilled in copper pot or column stills; may rest in stainless steel or native woods like amburana. | Fresh cane, grassy herbs, white pepper, tropical fruit, and light funk. | Serving Build with muddled citrus, or lengthen with soda and passion fruit. ABV 38–48% ABV | Mix with lime and sugar for Caipirinha, blend with tropical fruit, or sip over ice. | Label must state ‘Cachaça’; avoid industrial brands with heavy sugar additions for cocktail clarity. Signature cocktails Caipirinha, Batida, Rabo de Galo |
Rhum Agricole Blanc AOC Martinique rum distilled from fresh cane juice, bottled clear with vibrant grassy and saline notes. Sugarcane Spirits Sugarcane based 50–55% ABV Mix with lime and raw sugar or use a barspoon to season tiki drinks. Also known asMartinique blanc | Origin Martinique AOC Production Single-column Creole stills capture grassy terroir; bottled unaged at 50–55% ABV. | Cut grass, lime leaf, sea breeze, white pepper, and briny sweetness. | Serving Mix with lime and raw sugar or use a barspoon to season tiki drinks. ABV 50–55% ABV | Build Ti' Punch, mix with tonic, or lengthen with coconut water. | Serve chilled—high proof enhances aroma but can overwhelm if warm. Signature cocktails Ti' Punch, Agricole Daiquiri, Rhum & Tonic |
Overproof Rum Rum bottled above 57% ABV, delivering explosive aromatics and power for floats, punches, and tiki drinks. Sugarcane Spirits Sugarcane based 57–75% ABV Use sparingly—measure with a jigger for safety and balance. Also known as151 rum | Origin Jamaica, Guyana, Barbados, global Production Pot or column distilled; proof adjusted minimally to retain esters. | Intense esters of overripe banana, pineapple, caramel, and explosive spice. | Serving Use sparingly—measure with a jigger for safety and balance. ABV 57–75% ABV | Float atop cocktails, split base with aged rum, or ignite flambé dishes. | Warn guests about strength; never flame near open bottles. Signature cocktails Zombie, Jet Pilot, Overproof Daiquiri |
Clairin Haitian artisanal rum distilled from indigenous cane varieties with wild fermentation, bottled rustic and high-ester. Sugarcane Spirits Sugarcane based 48–55% ABV Serve neat with chilled water on the side, or layer into split-base tiki drinks. Also known asHaitian cane clairin | Origin Haiti Production Wild fermentations in open vats, pot-distilled once or twice, bottled unfiltered at high proof. | Wild cane funk, olives, banana peel, green pepper, and briny minerality. | Serving Serve neat with chilled water on the side, or layer into split-base tiki drinks. ABV 48–55% ABV | Sip neat to explore terroir, blend into daiquiris for funk, or pair with bitter liqueurs. | Highlight the producer and village—each clairin is highly site-specific. Signature cocktails Clairin Daiquiri, Haitian Ti' Punch, Jungle Bird Variation |
Cognac Protected appellation French brandy double distilled in copper pot stills from white wine and aged in French oak. Fruit Brandies Fruit based 40% ABV Serve neat in a tulip glass or use as base for aromatic stirred cocktails. Also known asFrench brandy | Origin Cognac AOC, France Production Double pot distillation, aged in Limousin or Tronçais oak with VS/VSOP/XO designations. | Apricot, dried plum, baking spice, orange peel, oak toast, and floral honey. | Serving Serve neat in a tulip glass or use as base for aromatic stirred cocktails. ABV 40% ABV | Sip neat, in Sidecar or Vieux Carré cocktails, or pair with rich desserts. | Warm the glass slightly in hand to release layered aromatics. Signature cocktails Sidecar, Vieux Carré, French 125 |
Calvados Normandy apple (and pear) brandy distilled from cider and aged in French oak for orchard-driven complexity. Fruit Brandies Fruit based 40–42% ABV Serve slightly warmed as digestif or mix with citrus and grenadine. Also known asNormandy apple brandy | Origin Calvados AOC, Normandy, France Production Double distilled in copper (Pays d'Auge) or single in column (Domfrontais); aged minimum two years. | Baked apple, pear skin, salted caramel, cinnamon, vanilla, and gentle oak. | Serving Serve slightly warmed as digestif or mix with citrus and grenadine. ABV 40–42% ABV | Serve as digestif, in Jack Rose cocktails, or splash over apple desserts. | Excellent in cooking—flambé apples or add to sauces for depth. Signature cocktails Jack Rose, Normandy 75, Harvest Old Fashioned |
Pisco South American brandy distilled from fermented grape juice (wine), known for its floral and fruity aromatics. Fruit Brandies Fruit based 38–48% ABV Shake with lime, syrup, and egg white for a Pisco Sour. Also known asSouth American Brandy | Origin Peru / Chile Production Unaged (Peru) or aged (Chile) grape spirit; Peruvian style is clear and distilled to proof. | Floral (jasmine), fruity (grape, citrus), earthy, and sometimes funky. | Serving Shake with lime, syrup, and egg white for a Pisco Sour. ABV 38–48% ABV | The base for the Pisco Sour; can also be sipped neat or used in punches. | Peruvian Pisco cannot be aged in wood or diluted with water. Signature cocktails Pisco Sour, Chilcano, Pisco Punch |
Dry Vermouth Aromatized white wine fortified with neutral spirit and infused with botanicals for a crisp, herbal backbone. Fortified Wines Wine based 17–18% ABV Serve chilled over ice with lemon, or mix with gin and bitters. Also known asFrench vermouth | Origin Savoie and Chambéry, France Production Botanical mix of wormwood, chamomile, citrus peel, and alpine herbs; bottled around 18% ABV. | Herbal, saline, with white flowers, lemon pith, and a dry, bitter finish. | Serving Serve chilled over ice with lemon, or mix with gin and bitters. ABV 17–18% ABV | Essential for Martinis, 50/50 Martinis, and to lighten stirred classics. | Refrigerate after opening; oxidized vermouth loses lift quickly. Signature cocktails Martini, Bamboo, Adonis |
Ruby Port Fortified sweet wine from Portugal's Douro Valley, aged in large vats to preserve vibrant fruit and spice. Fortified Wines Wine based 19–20% ABV Serve slightly chilled with chocolate desserts or lengthen with tonic. Also known asRuby Porto | Origin Douro DOC, Portugal Production Fermentation arrested with grape spirit, aged 2–3 years in vats to retain youthful color. | Ripe blackberry, cherry jam, baking spice, cocoa, and gentle spirit warmth. | Serving Serve slightly chilled with chocolate desserts or lengthen with tonic. ABV 19–20% ABV | Serve as dessert pairing, in Port & Tonic, or as sweetening component in cocktails. | Once opened, finish within a month for optimal freshness. Signature cocktails Port & Tonic, New York Sour, Brooklyn Bridge |
Sweet Vermouth Fortified wine aromatized with botanicals, sweetened, and traditionally red (rosso) in color. Fortified Wines Wine based 15–18% ABV Serve on the rocks with an orange twist or in classic cocktails. Also known asVermouth Rosso, Italian Vermouth | Origin Italy (Turin) Production Rich, spicy, and herbal with a reddish-brown hue and pronounced sweetness. | Vanilla, dark berries, caramel, warm spices, and bitter herbs. | Serving Serve on the rocks with an orange twist or in classic cocktails. ABV 15–18% ABV | Essential for Manhattans and Negronis; also served neat or with soda. | Refrigerate after opening to prevent oxidation; lasts about 1 month. Signature cocktails Manhattan, Negroni, Americano, Martinez |
Fino Sherry The driest and palest style of Sherry, aged biologically under a layer of flor yeast. Fortified Wines Wine based 15–17% ABV Serve very cold in a copita glass; pair with almonds, olives, or cured ham. Also known asDry Sherry | Origin Spain (Jerez) Production Bone-dry, pale straw color, light-bodied, and crisp. | Almonds, green apple, sea salt, yeast (dough), and citrus zest. | Serving Serve very cold in a copita glass; pair with almonds, olives, or cured ham. ABV 15–17% ABV | Excellent chilled aperitif; adds salinity and crispness to cocktails like the Bamboo. | Very fragile once opened; keep refrigerated and consume within a week. Signature cocktails Bamboo, Adonis, Sherry Cobbler |
Italian Amaro Herbal bitter liqueur macerated with roots, citrus, and spices, balanced with sugar and aged for integration. Liqueurs & Aperitifs Botanical & aromatic 25–30% ABV Serve neat over ice with citrus twist, or lengthen with soda. Also known asDigestivo | Origin Italy (Piedmont, Lombardy, Sicily variations) Production Bitter-sweet liqueur aged in stainless steel or oak for weeks to months before bottling. | Gentian bitterness, candied orange, baking spice, kola nut, and herbal depth. | Serving Serve neat over ice with citrus twist, or lengthen with soda. ABV 25–30% ABV | Sip neat after meals, mix into Paper Plane or Black Manhattan, or use as modifier in spritzes. | Balance sweetness in cocktails; a quarter-ounce can dominate. Signature cocktails Paper Plane, Black Manhattan, Amaro Spritz |
Triple Sec Clear orange liqueur made by distilling bitter and sweet orange peels with neutral spirit then sweetening. Liqueurs & Aperitifs Botanical & aromatic 30–40% ABV Shake with citrus for cocktails or drizzle over desserts. Also known asOrange curaçao | Origin France (Cointreau, Combier) and Curaçao tradition Production Distilled orange peels blended with sugar; bottled at 30–40% ABV depending on producer. | Sweet orange zest, candied peel, subtle spice, and warming finish. | Serving Shake with citrus for cocktails or drizzle over desserts. ABV 30–40% ABV | Core sweetener for Margarita, Cosmopolitan, Sidecar, and Crêpes Suzette. | Opt for 100% spirit-based triple sec for cleaner flavor and less stickiness. Signature cocktails Margarita, Cosmopolitan, Sidecar |