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Top 50 innovative spirits of 2024: 20-11
We’re nearing the end of our innovative spirits countdown, but there are still plenty of products yet to have their time in the spotlight. Introducing: bottlings 11 to 20.
We start the latest instalment of our innovative spirits list with a producer that embodies creativity, and end it with a product that blends two vastly different cultures and yet, somehow, makes it work.
Needless to say, things are starting to get exciting as we edge closer to finding out which product has been named our most innovative spirit launch of 2024.
You’ll find the innovative spirits that made it to positions 20 to 11 below, or to find out which bottles came in at 30 to 21, 31 to 40, and 41 to 50, click here.
20. Diistil
An on‐demand distillery to create bespoke spirits for bartenders could be a game‐changer. The core line‐up of distillates from Diistil showcase some interesting and unusual flavours, such as jalapeño, beetroot, black tea, and soy sauce. The minimum order for bespoke distillation is 25 bottles, at £35 (US$45) each plus VAT for trade customers.
19. Shortcross 7 Years Old
Northern Ireland’s Rademon Estate distillery created a seven‐year‐old single malt – the first peated whiskey from Northern Ireland in more than two generations. Double pot‐distilled, the whiskey is matured in Cognac and orange liqueur casks, before being bottled at 46% ABV.
18. Lejay Bitter Cassis
This was the first new liqueur from the La Martiniquaise‐Bardinet‐ owned brand in nearly 10 years. It is a crème de cassis with a bitter twist, created with bartenders in mind. Made in Dijon, France, the liqueur is bottled at 25% ABV, slightly higher than the original version.
17. Oatrageous Bourbon Cream
Among three oat milk‐based products launched in autumn 2024 was the “world’s first” dairy‐free Bourbon cream. Oatrageous Bourbon Cream sits at 14% ABV. It is made with whiskey distilled at Ross & Squibb Distillery in Indiana, US.
16. Brother’s Bond Regenerative Grain Straight Bourbon
This eco‐conscious approach focuses on soil health and biodiversity, with the resulting spirit distilled and aged within 20 miles of the fields where the grain was grown. The whiskey combined a three‐year‐old Bourbon and a six‐year‐old wheated Bourbon, aged using custom toast and char methods.
Somerhalder said: “Regenerative agriculture, a holistic farming approach that builds the health of the soil, is at the heart of this newest expression. By focusing on regenerative agricultural practices, we not only improve the health of the land but also enhance the rich, complex flavours of our Bourbon.
“From the very beginning, Brother’s Bond has gone beyond crafting the best whiskey. We are committed to caring for the environment, our local farmers, and ensuring the legacy of quality Bourbon for generations to come.”
15. WWS Indiana Rye 12-Year-Old Awamori Finish
Awamori, described as the oldest distilled alcoholic drink in Japan, is native to Okinawa island, and is believed to be the predecessor of the country’s national spirit, shochu.
It’s not heard of much outside of Japan – particularly not in Indiana. But that didn’t stop US‐based independent bottler World Whisky Society creating the ‘world’s first’ rye whiskey finished in awamori casks.
The liquid begins with 12‐year‐old Indiana rye whiskey made with a mash bill of 95% rye and 5% malted barley, initially aged in American oak barrels. Next up is a finish in the Japanese casks, creating a liquid with notes of “spicy and earthy rye combined with the mellow sweetness of the awamori cask, resulting in a whiskey of remarkable complexity and depth, offering a distinctive and memorable flavour profile”. The release was limited to 356 bottles.
14. Paquera Ancestral Mezcal with Wagyu
This one will cause beef with some vegetarian agave fans – in August 2024, Paquera created an Ancestral Mezcal with Wagyu.
To be acknowledged as an ancestral mezcal, the liquid must be made entirely by traditional methods, without the use of modern equipment or stainless steel. Paquera is based in Los Angeles, US, but makes its small batch mezcal in co‐operation with a network of maestro mezcaleros in the district of Ejutla de Crespo, Oaxaca, Mexico. Paquera used open‐range Tajima Wagyu from Arrington Ranch in Twin Bridges, Montana, suspending the meat in clay pots during the distillation process.
The meat’s flavours are said to drip slowly into the clay pot as the mezcal is produced, creating an ‘amazing buttery finish’.
13. Sango African Agave Spirit
If it’s not grown in Mexico, it’s not a Tequila – but that doesn’t mean it’s not delicious.
That was the theory posited by African producer Spearhead Spirits, which last year created an African agave spirit that championed the continent’s diverse terroirs.
Sango, named after the Yoruba people of West Africa’s god of thunder and lightning, is made from African Agave Americana from the Karoo desert and Salmiana agave from South Africa’s Eastern Cape province.
The brand offers two expressions: a blanco and a reposado, the latter of which is rested in South African red wine oak barrels for 120 days.
12. WhistlePig Dank & Dry Old Fashioned
It was high stakes for WhistlePig last year, with the American whiskey brand creating an alcohol‐free product that incorporated non‐psychoactive cannabis terpenes.
Named the Dank & Dry Old Fashioned, the ready‐to‐drink (RTD) cocktail blended WhistlePig’s PiggyBack Devil’s Slide 100% Rye Non‐Whiskey with barrel‐aged maple syrup.
The serve’s final ingredient, Vermont cannabis terpenes that were cultivated in whiskey barrels, allegedly give the cocktail a “hazy aroma” and “toasty mouthful”, according to the brand.
In addition, 100% of the proceeds from sales of the RTD were donated to bartenders through New Orleans‐based non‐profit Turning Tables.
11. Fair Oaxaca Whiskey
This Mexican whisky is made with ancestral blue corn, sourced from Oaxaca, Mexico, and is given a French touch during its ageing process.
After undergoing double distillation in copper alembic stills, the whisky is aged for four years in single‐fill Bourbon casks in Mexico, then six months to a year in virgin Limousin oak casks in Cognac. On the nose, the whisky is described as highly aromatic with hints of marshmallow, caramel, and a distinct salinity, while the palate is said to be complex, with notes of marzipan, vanilla and dark chocolate.
The liquid is bottled at 46% ABV, and is Fairtrade‐certified on account of Fair’s adherence to 200 rules and standards.
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