From citrusy mezcals to complex rums, here are some of Shannon Mustipher’s current go-tos.
The owner partnered with an existing flower shop so that both local businesses could flourish.
It’s not just the big brands who want to undo its youthful missteps and drunken pirate associations, but some of the city’s best bartenders.
One gets the idea that with Van Brunt Stillhouse, unlike other Brooklyn distilleries, it’s never certain what the public will get from year to year.
Giants have a funny ability (or, perhaps, curse?) for becoming oddly invisible–or, at least, not considered closely. Especially if that giant is a well-known, massively distributed spirit in a land where the trend is that the tinier in production and more homespun the story, the more imbibers want to sip it and hear the tale told. But everybody starts somewhere, and when you know the story of Bacardi – a name synonymous with Puerto Rican rum – it might surprise you to learn that it began on a different island entirely.
A Wall Street veteran puts her chips on Bushwick rum.
Mixlogists are sweet on rhum agricole, a spirit made from fresh sugarcane.