If you’re looking to raise a glass to something new in 2020, we’ve put together a list of our favorite new spirits to hit the market this year and we’re excited to share. From floral, seasonal gin to flavored vodka infused with Japanese citrus fruit, and an entirely new spirit that’s similar to mescal yet completely different, these five new spirits are more than worthy of your attention.
Master Distiller Lesley Gracie, the woman who created the Hendrick’s brand, has released a brand-new gin. Hendrick’s Midsummer Solstice ups the floral essences that pair so wonderfully with their signature rose and cucumber infused gin while boasting a delicious undertones of uplifting orange blossom.
EFFEN has been creating unique and tasty flavored vodkas for years, which is why their latest release has us quite excited. They went to Japan for inspiration for their Yuzu Citrus Vodka and the results couldn’t be better. The popular Japanese fruit provides a tangy citrus bite with light notes of grapefruit and herbs.
This award-winning single malt has finally landed in the U.S. and it was well worth the wait. Crafted in Melbourne, Australia, this vibrant whisky is aged for three years in red wine barrels and meant to be paired with food or simply over ice.
Ford’s latest release is hardly your typical London Dry Gin. Resting in casks of Amontillado sherry for just three weeks is plenty of time for the complex undertones of marzipan, prunes and candied plums to take center seat in the palate. These flavors mingle effortlessly with their nine base botanicals, making for a gin especially suited to sipping neat.
Not quite tequila, not quite mescal, sotol is in a class of its own. (For the record, all tequila is a type of mezcal, but not all mezcal is a tequila!) Sotol is made from a rugged plant known as Dasylirion that can be found scattered across the Chihuahuan Desert as well as parts of south Texas and New Mexico. The plants spiky green appearance is reminiscent of the agave used to make more popular Mexican spirits, but this succulent is actually in the asparagus family.
The primary distinction between sotol and its mezcal cousin is terroir. The soil in Northern Mexico is dry and not well suited for agricultural purposes meaning sotol has to struggle to survive which results in a robust, earthy minerality. Most brands of sotol are cooked underground for 72 hours, giving them a smoky flavor.