Tepeztate is one of the rarest wild agaves, and the plants grow for twenty-five or more years before they can be harvested for mezcal production. So, it’s only fitting that co-founder Laura Giraudo decided to house the succulent’s distillation in a stunning modernist vessel that honors the juice within. With earthy notes of clay and smoke, this Oaxacan mezcal is for sipping neat, though a taco sidecar is always welcome.
Beekeeper Claire M. Marin debuted Catskill Provisions Distillery last year in the company’s namesake New York region. After rolling out a few sustainably-made spirits distilled from locally-grown, non-GMO fruits and grains, her newest holiday release is a maple-laced bourbon (750ml/40$ ABV). The drink is made from a majority of local corn plus rye and malted barley, aged for four years, then finished in maple syrup-coated barrels for several days before bottling. It’s the perfect base for an epic Manhattan.
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