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Navy strength, pot still, full of funk. This is the rum that makes you understand why rum matters.

Rhum agricole — made from fresh cane juice instead of molasses. Grassy, clean, with an elegance that sits closer to cognac.

Demerara rum aged 12 years. Rich, caramel, and dark fruit. Sipped neat or stirred into something slow and warm.

Stone-crushed, copper pot distilled, family-owned since 1873. The tequila that makes bartenders stop and talk about tequila.

The mezcal that works everywhere — in a Margarita riff, a Last Word variation, or as a smoky split base. Single-village production.

Clean agave flavor at a price that lets us pour it generously. Our well tequila by choice, not by budget.

Made to a 19th-century recipe specifically for cocktails. Higher proof than most cognac, which means it holds up in a Sidecar or Vieux Carré.

Not brandy technically — it's sherry. But it belongs here. Nutty, oxidized, dry. Half an ounce changes the entire character of a stirred drink.

Grappa-based amaro with orange peel and gentian. The backbone of the Paper Plane and a dozen other things we pour nightly.

130 herbs, made by monks, no one knows the full recipe. Herbal, sweet, intensely complex. The Last Word doesn't work without it.

The bitter that built the Negroni, the Boulevardier, and the Jungle Bird. You either get it or you're about to.

The bartender's handshake. Mint, bitter herbs, and an acquired taste that most industry people acquired years ago.