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The most versatile spirit in the bar. Gin's botanical backbone — led by juniper — makes it the perfect canvas for everything from crisp, citrus-forward highballs to rich, stirred classics. Whether you reach for a bold London Dry or a floral New Western, gin rewards curiosity.

Brighter, more rose-forward, and more delicate than standard sweet vermouth. Made from Brachetto grapes in Piedmont, Italy, Cocchi Rosa brings a floral, slightly bitter elegance that shines in spritzes, gin highballs, and anywhere you'd reach for a light aperitif.

The neutral spirit. Vodka's clean, almost invisible profile makes it the ultimate mixer — it amplifies whatever it's paired with without competing. From crisp Eastern European grain vodkas to rich potato expressions, there's more nuance here than most people expect.

Distilled from sugarcane or molasses, rum is the spirit of the tropics — and one of the most diverse categories in the bar. From bone-dry agricole to rich, aged Jamaican expressions, rum's range is extraordinary.

The world's most complex spirit category. From the smoky peat of Islay Scotch to the sweet vanilla of Kentucky Bourbon, whiskey rewards exploration. It's the foundation of the Old Fashioned, the Manhattan, and the Paper Plane.

Made from agave in Mexico, tequila and mezcal are among the most terroir-driven spirits in the world. Tequila is bright and vegetal; mezcal adds smoke and complexity. Both are extraordinary in cocktails.

Distilled from wine or fermented fruit, brandy is one of the oldest spirit categories. Cognac — from the Charente region of France — is the most celebrated expression: rich, complex, and endlessly nuanced.

The smoky, artisanal soul of Mexican spirits. While tequila is made exclusively from blue agave, mezcal can be made from dozens of agave varieties — each with its own terroir and character. The roasting of the agave hearts in underground pits gives mezcal its signature smokiness, but the best mezcals are far more complex than just smoke.

Italian bitter liqueurs with centuries of history. Made by macerating herbs, roots, flowers, and citrus peel in neutral spirit, amaro ranges from the gentle bitterness of Aperol to the intense, medicinal complexity of Fernet-Branca. Essential for the Paper Plane, the Black Manhattan, and dozens of modern classics.

Spain's greatest contribution to the cocktail world. Sherry is a fortified wine from the Jerez region of Andalusia — ranging from bone-dry fino to rich, nutty oloroso. Its complexity and low alcohol content make it one of the most versatile cocktail ingredients in the bar.

The world's most celebrated brandy, made from grapes in the Charente region of France. Aged in Limousin oak barrels, cognac develops extraordinary complexity — dried fruit, vanilla, spice, and floral notes that make it the foundation of the Sidecar, the Vieux Carré, and the Brandy Alexander.

The art of the aperitivo hour. Bitter, aromatic, and endlessly versatile — aperitifs like Campari, Aperol, and Lillet Blanc are the backbone of some of the world's greatest cocktails. Low in alcohol, high in complexity.