An almost chocolate nose with a nice light burn and a spiciness. We found it pleasing with both tonic, for a neutral taste, and also with ginger beer.

Our panel found this to have a pleasing aroma and a delicate flavor. We mixed it into a classic daiquiri, where it performed nicely although we added slightly more product in order to not be overpowered by the citrus notes.

A fresh garden flavor derived from English peas. Vegetal and sweet. This is a panel favorite and, while not a gin per se, is a flavorful stand-in in gin cocktails.

Menthol, citrus and light ammonia on the nose. Mint, herbs and some astringency on the palate. It felt at home mixed in a gin and tonic category and we felt it would pair well with salty, vinegary or citrus-forward foods. An interesting building block for mixology.

A panel favorite. An authentic bourbon experience reminiscent of its alcoholic counterpart. The fumes on the nose reminded us of alcohol. We noted marshmallow, oak, leather, smoke, pepper, and something like aerosol or alcohol. A pleasant burn, authentic flavor, and astringency with hints of cinnamon and oak. We thought this would be at home in any recipe calling for whiskey.

A unique dark spirit that isn’t trying to be anything but itself. Made in Scotland from locally sourced ingredients, we found notes of black tea and herbs. Suggested pairings include ginger beer and complex cocktails.

A smokey mezcal with a light burn. Our panel felt it was a good choice for 1-to-1 replacement in mezcal cocktails.

A nice burn with lingering heat and all the notes and palate of a classic tequila. Our panel thought it was excellent in a margarita.

A unanimous panel favorite. Cloudy color with a slight anise, root beer nose, almost medicinal. Our panel noted balanced flavors including citrus/bitter grapefruit, wintergreen, and anise.