Bartenders on the Best Gifts for Booze-Lovers

The two part Boston shaker with metal tin, a good Hawthorne strainer, and a fine cone strainer. This is the basic stuff but a piece of the bar where you should not go cheap. You will probably always have it until the day you die and it’s worth buying the high-end products on the market. The metal tins are just a lot more fun because they offer a lot more action than the standard glass parts, and the fine strainer is great if you want to muddle something but present a clean cocktail. — Jeff Josenhans, The US Grant, San Diego

Either you like to make cocktails at home, or you like to make cocktails at parties/ friends' houses. Being organized and having all your tools makes the job easier. Twelve 24 cocktail bags are perfect for protecting your glassware, bitters, and bottles. — Ran Duan, The Baldwin Bar at Sichuan Garden, Woburn MA

Cocktail Techniques by Kazuo Ueda. Fantastic book written by one of the best Japanese bartenders. It’s useful for professional bartenders and home bartending aficionados who want to step up their cocktail craft. It provides explanations of his techniques with images and charts. — Shinya Yamao, Piora, NYC

A bottle of Crème De Violette. Before 2007, it was almost impossible to get in the U.S. But now most of the best liquor stores will stock it. Make an Aviation and impress your crew. — Mark Forrest, The SIX15 Room, Minneapolis

The PDT Cocktail Book: The Complete Bartender’s guide from the Celebrated Speakeasy by Jim Meehan. While the recipes range from the basic to the mysterious, Meehan’s writing makes it accessible to all. With a chapter on setting up your bar and a breakdown of liquors and liqueurs, this is the book to have whether you’re starting your home bar or are just curious about cocktails in general. — Lawrence Long, Whisper Restaurant and Lounge, Los Angeles

Go to your favorite bar and you might see a small wooden barrel sitting on the counter. Barrel aging cocktails lets the flavors meld together and pick up the flavors of the wood. Make a liter or two of Manhattan (or any other all spirit cocktail,) let it age for a few weeks, strain and enjoy the fruits or your labor. — Lawrence Long, Whisper Restaurant and Lounge, Los Angeles

I appreciate a solid bottle of Italian sweet vermouth. I love Carpano Antica Formula. Carpano is a dark, mysterious vermouth that's rich, complex and layered, boasting aromas of herbs, plums, and figs. It kicks serious ass in a Manhattan. — Jason Eisner, Gracias Madre, Los Angeles

I just got a book for my birthday called The Drunken Botanist by Amy Stewart. It's about all of the plants that create some of the best drinks. It also talks about where some drinks originated from and how long they have been around. It's an awesome read and very informative, especially for a nerdy bartender, like me. — Drew Lowe, The Lazy Goat, Greenville SC

iSi whip cream charger. Use this to make delicate foams (ex. prickly pear, cucumber, Chambord) over cocktails to blow people’s minds. Boom! — Matt Greene, Pearl’s, Los Angeles

Imbibe! (by David Wondrich) and The Bar Book (by Jeffrey Morgenthaler). These two books are the most comprehensive collection of history of cocktailing (Imbibe!) and technique (The Bar Book). Anyone interested in learning our craft, and the origins of it for that matter, will most definitely benefit from having these books in their collection. — Will Peet, Donostia, NYC

Atxa Vermouth Tinto. A Basque-Spanish product, Gabriel Atxa's vermouth is a light, yet rich style vermouth. It has dark hazelnut flavors that are excellent when used in fuller bodied cocktails like the Martinez, the Boulevardier, and the Adonis. — Will Peet, Donostia, NYC

Difford’s Encyclopedia of Cocktails by Simon Difford is a fantastic book for those just starting to venture into bartending and mixology. Not only are there 2,600 cocktail recipes, but Difford gives all known variations of a cocktail, breaks it down step by step, and even provides a brief history behind the creation of each boozy beverage. The book also takes the reader through all sorts of liquors and liqueurs explaining where each came from and why. Don’t know what vermouth is? Difford will tell you. Ever wonder why the label on an Angostura Bitter bottle is always too large? That’s in there too. Plus, the book is in hard cover and looks great on coffee table! — Sarah Roussos-Karakaian, Langham Place, NYC

Pick up Imbibe magazine's The American Cocktail. The recipe are the who's who of classic cocktail flavors, and most importantly for beginners, the spirits needed are readily available at any competently stocked liquor store. Spend time mixing, not time shopping for X, Y, and Z specialty bottles. — Daniel Bronson, Crescent and Vine, NYC

It’s always hard to pin down one gift bottle that’s good as a starting point for a home bar since people’s tastes vary so much. But maraschino liqueur is a pretty safe bet if you know someone who wants to do more than just sip rum and cokes in their home. Luxardo Maraschino is great in Manhattan variations, and the Hemingway Daiquiri (my summer favorite), while the Martinez, Last Word, and Aviation wouldn’t be complete without it. — Nico Szymanski, The LCL: Bar & Kitchen, NYC

Craft Cocktails at Home by Kevin Liu. Kevin really goes deep and geeks out, employing modernist techniques to some pretty great results. — Jamal C. Hassan, Mediterranean Exploration Company, Portland, OR

St. Germain Elderflower Liqueur. It's highly versatile and can be substituted in a variety of classics instead of sugar to provide a different and pleasant accentuating flavor without overly sweetening the cocktail. Try inserting St. Germain instead of Triple Sec for a Margarita—it works. Try making a Gimlet with St. Germain— it works. It's so versatile that cocktail bartenders have been accused of 'cheating' by using St. Germain to make great drinks.  Like Mariano Rivera's cut fastball, it's not cheating at all but just that damn good... it's a winner every time. — Steve Schneider, Employees Only, NYC

The Long Pour by Adam MacDonald.  You won’t learn a single technique or recipe but you’ll be highly entertained by the stories from some great bartenders.  It’ll give you a sense of what it’s like to stand behind a bar and you’ll find yourself laughing your ass off.  Real stories from real bartenders. — Steve Schneider, Employees Only, NYC

The new Death and Co. cocktail book is downright fantastic.  It's a visual extension of their already compelling menu with illustrations and a TON of recipes for the home bar nut.  It embodies the hows and whys of cocktail technique, exploring the reasoning behind proper cocktail building and execution, and solidifies New York as Cocktail City in my opinion.  The staff coming through that place have done nothing but flourish in other bars since working there. — Brian Bartels, Fedora, NYC

The new stainless steel Leopold Jigger from Cocktail Kingdom is dynamite. It fits like a glove  It's the barware equivalent of a Chevy Corvette Stingray. Love the way it handles the curves and dips, then just opens up when the highway stretches out. Properly balanced weight, aesthetically sleek design, and wields the necessary measurement notches needed for consistency. It's built for heroes. It should come wrapped in a cape and tights and let us decide when to reveal its secret identity. I'm going to name my firstborn Leopold. — Brian Bartels, Fedora, NYC

When I was first getting into cocktails I read the book Speakeasy.  It is by the owners of Employees Only, one of the top cocktail bars in Manhattan.  Not only does it have recipes, it also guides you through creating your own cocktails and balancing sugar with acid and other flavors.  Really good read for someone wanting to make the leap from copying recipes to creating their own cocktails. — James Nelson, Poste Moderne Brasserie, Washington DC

Gran Classico Bitter. This is the perfect bottle to play around with as both a substitute for things like Campari in classic cocktails or to build truly new and original drinks around. Loaded with flavor and texture, this spirit is truly one of the more fascinating on the market today. — Sean Sant Amour, Blue Ribbon Restaurants, NYC

The 12 Bottle Bar. Written by home enthusiasts, this helps break down all the drinks one could make with a basic bar setup,including how to shop and basic technique. — Sean Sant Amour, Blue Ribbon Restaurants, NYC

It is so important to have a couple of bitters in your home bar for many great whiskey cocktails. Angostura and Peychaud’s are a great place to start for anyone who is exploring home bartending, but that collection can easily grow to some of the more adventurous flavors on the market. — Karri Cormican, Comstock Saloon, San Francisco

My mom always seems to find the best vintage barware and I can’t get enough of it! So, whatever you find at the thrift store, it’ll either get used or put on display and always appreciated. — Karri Cormican, Comstock Saloon, San Francisco

Barr Hill Tom Cat Barrel Aged Gin from Vermont, which is made with raw honey. Such a unique gin—great to drink on the rocks or in classic cocktails like the Negroni. — Shinya Yamao, Piora, NYC

Boodles. Cool, classy looking bottle, highly recommended gin for classic dry Martinis, or gin and tonics. Add in a bottle of Tomr's Tonic—a great tasting tonic concentrate. — Shinya Yamao, Piora, NYC

Burrough's Reserve. It's a beautiful aged gin made by the folks at Beefeater. ​Slightly golden in color, with a touch of sweetness and salt. Not nearly as much juniper as normal Beefeater, and surprisingly smooth and creamy. — Jan Warren, Bar URBO, NYC

Ransom Old Tom Oregon Gin. I love this gin because it makes me feel like I’m drinking up the past. Malted barley and corn give it a touch of sweetness, and it’s finished in French oak barrels, so it has a beautiful amber hue like bourbon, and can be used as such. Three words: Old. Tom. Fashioned. — Lawrence Long, Whisper Restaurant and Lounge, Los Angeles

I'm a huge fan of the gins from St. George Spirits. They make three varieties: Terroir, Botanivore, and Dry Rye. The cool thing is that you can actually buy them in a three pack of mini-bottles, so you can try all three! — Jason Eisner, Gracias Madre, Los Angeles

I look no further than my own backyard for my favorite gin under $40—Dorothy Parker American Gin. Of course the exact botanicals are kept secret, but I love the way this citrus-forward spirit works in so many different cocktails or just works beautifully in a G&T. With Dorothy Parker at your cocktail party, you’re guaranteed to have a good time! — Sarah Roussos-Karakaian, Langham Place, NYC

G'Vine Floraison. The French have quite a unique style when it comes to gin. Elegant, understated, and restrained use of juniper. Floraison makes for a gin that excels in gin & tonics and gin & soda rather than martinis. A very palatable, light gin for those hot summer days and their cool, refreshing cocktails. — Evan Zimmerman, Magnolia House, Pasadena CA

Snatch up a bottle of Greenhook Ginsmith's Beach Plum Liqueur. This amazing gin-based cordial is infused with tart beach plums, and is Prosecco's best friend. If you find yourself in dire straits with the Mr./Mrs., let this cocktail set things right again. — Daniel Bronson, Crescent and Vine, NYC

How many of your friends have REALLY good glassware? And even amongst those that do, it's probably all stemware. How about you fill that missing slot in their cupboard with some super swank Schott Zwiesel Collins glasses? — Daniel Bronson, Crescent and Vine, NYC

Filliers Dry Gin 28. This Belgian gin is not only one of the finest gins that I have ever had, but it is not available here in the US, so the added value as a gift is tremendous.  With shipping to the US, this particular bottle costs a total of $88.12. It is complex and balanced, with a rich texture and a very pleasant finish. The relatively high number of botanicals somehow manage to all play well with one another.  It's like an orchestra that has rehearsed together for a long time, with a conductor who really knows his art. — Alex Smith, Whitechapel, San Francisco

Aria Dry Gin. It’s made right here in Portland, OR and is my go-to for everything from home G&T's to mixing in classics behind the bar. Supremely balanced, soft and nuanced, it’s one of my all-time favorites. The gin hits the perfect balance between the juniper forward London dry style and the citrusy new American gins. I love the coriander notes on the finish. — Jamal C. Hassan, Mediterranean Exploration Company, Portland, OR

Old Raj. It's an oveproof gin that drinks like it's 80 proof. This means it is great in cocktails and it has an incredible amount of flavor and complexity. It’s also one of the only gins that is flavored with saffron. So it has flowery bitter and spicy notes along with all the other botanicals that make it a great London dry gin. — Dane Nakamura, Range, Washington DC, and Aggio, Baltimore, Maryland

Ethereal Gin.  It’s a truly artisan gin that is made in Massachusetts.  It’s a new world gin so it’s more botanical forward than it is juniper forward so it can be used to make gin cocktails and vodka cocktails alike.  It’s also incredible to drink neat due to the fact that it has a true vintage! Every bottling they source the botanicals that are available at the time of distillation from the farm they are located. So every bottling is different. — Dane Nakamura, Range, Washington DC, and Aggio, Baltimore, Maryland

Death’s Door spirits are organic and made in Wisconsin, using juniper berries that grow wild on Washington Island (Upper Wisconsin) with coriander and fennel sourced from other parts of the state. The grains they use are barley and wheat from a farm outside of Chilton, Wisconsin. — Brian Bartels, Fedora, NYC

The Botanist Islay Dry Gin: Made at the Bruichladdich Distillery in the region of Islay, Scotland. A different style of gin than most London Dry drinkers are used to, using traditional gin botanicals like juniper and a coriander, but then adding 22 other local, wild botanicals from the Islay region. Lots of citrus and floral notes—it's a really fun gin to play with in cocktails. — Chris Burmeister, Outpost at the Goodland, Goleta, CA

I am going to go genever on this one: Bols Genever to be specific. Genever can only be made in the Netherlands with a malt wine of rye, corn, and wheat and infused with botanicals. A great full-bodied, malty Dutch gin would be the perfect gift for a gin lover and historian. — Karri Cormican, Comstock Saloon, San Francisco

Clement XO from Martinique. Beautiful bottle that shows amazing, cognac-like notes as a rum. — Jeff Josenhans, The US Grant, San Diego

Chairman's Spiced Rum is one of my favorite rums. It's aged in Buffalo Trace barrels, and it's a rum that’s not overspiced or overpriced. Perfect for mixing or sipping. — Ran Duan, The Baldwin Bar at Sichuan Garden, Woburn MA

I love making rum swizzles. This tool helps you achieve the proper frost and temperature of the cocktail. — Ran Duan, The Baldwin Bar at Sichuan Garden, Woburn MA

This is a cool looking muddler that’s pretty large in size, which is perfect for a mojito to really bring out the aromatics of the drink. — Shinya Yamao, Piora, NYC

Lady Bligh Spiced Rum will tickle your throat with a light creaminess. It retails for less than $15. Lady Bligh was an Aussie aristocrat by day and an outlaw by night; that is what rum is all about. — Mark Forrest, The SIX15 Room, Minneapolis

Any proper home kitchen refrigerator should contain mint, fresh limes, and homemade simple syrup. But a home soda making kit is invaluable. — Mark Forrest, The SIX15 Room, Minneapolis

El Dorado 21. Simply put, it's delicious. Not so simply put, it is a perfect expression of South American rum, with a nose of vanilla and banana, and flavors of caramel, oak, and slight smoke on the palate. — Jan Warren, Bar URBO, NYC

Rhum J.M. Vieux Agricole VSOP. This rum hails from Martinique and is a perfect example of Rhum Agricole. I was bartending at a friend’s party making a rum cocktail I had designed for the event. Someone brought this as a gift for the hosts and it blew me away. Velvety, smooth with a ton of fruit and coffee notes. Made to steal the show. — Lawrence Long, Whisper Restaurant and Lounge, Los Angeles

And a Bottle of Rum: The History of the New World in Ten Cocktails by Wayne Curtis. I’m a history buff. And a cocktail buff. But most of all a history of the cocktail buff. This book, by noted cocktail culture columnist Wayne Curtis, is as intriguing as it is inspiring. I recommend drinking your way through it. — Lawrence Long, Whisper Restaurant and Lounge, Los Angeles

Ron Zacapa Rum Centenario XO: This is a special blend of rums from 6 to 25 years old, it has an extra ageing stage in bourbon and French oak barrels that previously held cognac. This aging process offers a subtle smoky softness to the finish, which complements the chocolate and tobacco aroma. — Matt Greene, Pearl’s, Los Angeles

Smith and Cross Navy Proof Rum is the biggest sensory experience I've ever had with rum. Funky hay and intense, almost peaty smoke, are by no means tempered by its formidable proof. If this is how rum 'used to be,' Smith and Cross explains many historical peg-legs. Must have for a rum lover. — Daniel Bronson, Crescent and Vine, NYC

Appleton V/X, it works great in cocktails, you can sip it while smoking a cigar, or just lounge a round with a small pour of it at the end of the night. Big pot still funk is the first thing you smell, and upon further examination a ripe tropical fruit and a mild vanilla accents waif up from the glass. With the first sip you get baking spices and mild maple sugar taste that screams for classic cocktails such as the old fashioned or a rum Manhattan. A quick finish lends it self to multiple sips leaving always wanting more. — Brian MacGregor, Wingtip, San Francisco

A lime juicer for daiquiris! One of the first cocktails I fell in love with. Never met anyone who didn't love a properly made daiquiri with fresh juice. — Jamal C. Hassan, Mediterranean Exploration Company, Portland, OR

Facundo Exquisito. It’s a blend of up to 23 year old rums, finished in sherry casks. The rum is fruity, delicious and costs just under $100—definitely a sipping rum. The story is that each of the rums in Facundo collection were private recipes reserved for members of the Bacardi family. Either way, Exquisito is really good and that's all I care about. For me, this rum's taste has it all, starting with sweet and oaky then ending with a long dry finish and sherry notes. — Steve Schneider, Employees Only, NYC

I would actually say two bottles, neither one rum: Velvet Falernum and orgeat. Store bought is fine but you can also make them from scratch and really impress your tropical-loving friend. The sweeteners really change the flavor profile of your favorite cocktails and offer something exciting and new to those you're serving.   — Katrina Paulino, Terrazza, Santa Monica, CA

Great rums are a sugar cane a dozen, but I stand by Banks 7 Golden Rum. There are hints of toffee, caramel, molasses, spice, tropical fruit, and toasted nuts within each sip.  Like any great rum it operates untethered. It's terrific on its own and wields dynamic results in cocktails. Introduce it to some spicy ginger beer and fresh lime and watch the sparks fly! — Brian Bartels, Fedora, NYC

Plantation XO Barbados 20th Anniversary. I like Plantation Rum because they have a great pedigree and rich flavors. Plantation is first aged in bourbon casks, and then again matured in used Pierre Ferrand Cognac barrels. This gives the rum a nice, complex flavor with notes of cinnamon, vanilla, banana, coconut and brown sugar. — Chris Burmeister, Outpost at the Goodland, Goleta, CA

Havana Club Seleccion de Maestros. If you find yourself standing in an airport Duty Free Shop between now and the holidays a masterful contraband Rum is a perfect holiday gift bottle. Cuba's Havana Club Rum is still not available in the States and the Seleccion de Maestros represents all the glory of the craftsmanship of its second most prized agricultural product. A sipping rum that will still the heart of beginners and connoisseurs alike. Its quality and story are unparalleled. — Sean Sant Amour, Blue Ribbon Restaurants, NYC

Santa Teresa 1796 Solera Rum. The very first Anejo rum to be aged in a solera system. In fact the only other that I can think of that uses this method is Ron Zacapa. Much drier than most of the rums on the market this makes for a fantastic sipping rum that does not leave you with the rich sugary feeling on the palate. But it still manages to pack in the flavor with notes of vanilla, toffee, molasses, clove, and allspice. A great bottle that stands out on its own and a great balance to the many sweeter rums that dominate the market. — Sean Sant Amour, Blue Ribbon Restaurants, NYC

El Dorado 21 Year Old Special Reserve Demerara Guyana Rum. One to savor. The mere thought of a 21-year old rum makes me giddy, but this one delivers on the promise better than most. It features all the sweet oak flavors that one would expect from a rum aged that long, but the combination of spirits from a wooden Coffey still, a wooden pot still and a Savalle still impart a wondrous complexity. — Anthony Kim, Redwood Room, San Francisco, CA

Skipper Demerara Rum. This is a blend of seven Demerara rums from Guyana aged for at least three years and then blended in Holland.  It's made at the same distillery as the El Dorado line. Far from a new product, this rum still uses the same label as it did back in 1930.  The nose starts with a rich thick aroma of golden syrup, toffee and honey leading to a pleasant pepperiness, dark coffee and then oak.  Skipper's packed with flavors of butter, nutmeg, cinnamon, spice, and brûlée. — Eric Quilty, Smokestack, San Francisco

I want to talk a little bit about Raicilla. Native to Jalisco, raicilla is a potent moonshine liquor produced in the coastal region around Puerto Vallarta. It is made in 16 Jalisco municipalities from the lechugilla agave, a smaller, greener plant than the blue agave used in tequila production Its a product not to many people know about. The Fidencio Spirit company is releasing four high quality expressions under La Venenosa. I was lucky enough to taste all expressions last year and it blew me away. Keep a eye out for it — Ran Duan, The Baldwin Bar at Sichuan Garden, Woburn MA

1942 is the tequila number that you need to know. Don Julio 1942 Tequila Anejo will set ya back a cool c-note. But it is worth it. No cubes or one cube, sip it like a scotch, the bourbon barrel aged agave makes an exquisite mature tequila. — Mark Forrest, The SIX15 Room, Minneapolis

Hacienda de Chihuahua Sotol Anejo. Sotol is quickly becoming the sought after spirit from our neighbors to the south. Rich and savory with a touch of smoke and citrus, this is sure to please any tequila or mezcal drinker’s palate. — Lawrence Long, Whisper Restaurant and Lounge, Los Angeles

David Ravandi's 123 Organic Tequila Extra Anejo, dubbed "Diablito," is absolutely unparalleled. This exceptionally refined tequila begins its journey in the iron-rich soils of Tierra Roja, on an estate that rests among the highest elevation in the land. David only uses estate grown 100% certified organic Blue Weber Agave which go through a slow maturation of forty months of extended aging. Diablito is an exceptional terroir-driven expression of Jalisco’s Amatitán region. Even steadfast whiskey drinkers will bow to this amazing juice. — Jason Eisner, Gracias Madre, Los Angeles

Ron Cooper's Del Maguey Vida is an amazing entry level mezcal for under $40. 100% Organic, hand crafted, and very slowly twice distilled very in small wood-fired, riverside copper stills to flavor specifications that underscore its versatility in cocktails. Super yummy on its own as well, with a nose of heightened fruit aromatics, a hint of honey, vanilla and roast agave; the palate offers ginger, cinnamon, sandalwood, banana, and tangerine, with a long, soft finish. — Jason Eisner, Gracias Madre, Los Angeles

The Tequila Ambassador by Tomas Estes is an instant classic tequila book that is indispensable to the library of any agave aficionado. Estes, is a native of Los Angeles, and has spent more than three decades getting to know Mexico and mastering the agave. Along the way, he has opened 17 tequila bars in Europe and Australia, co-founded Tequila Ocho, and was named the Tequila Ambassador to Europe by the National Chamber of the Tequila Industry. — Jason Eisner, Gracias Madre, Los Angeles

Himalayan Salt Tequila Shot Glasses. When I use these, they seem to cause me to sleep through my alarm in the morning. Sorry boss! — Matt Greene, Pearl’s, Los Angeles

Fidencio has a wonderful line of small batched, handcrafted mezcals and Fidencio Pechuga is one of my favorites. Pechuga is a very specialized mezcal made in small batches typically at the end of summer when the fruit used is in season. After distilling the mezcal twice, fresh macerated fruit (quince, apples, bananas, pineapple and guava) is added and it is then distilled for a third time with a skinless chicken breast hanging in a copper pot still. The chicken breast softens the mezcal and helps bring all the flavors together. It also adds some body to the mezcal giving a creamy quality. I love explaining this process and most of all I love telling people that this spirit is not vegetarian. — Gabe Garza, Don Chido, San Diego

Many people fall victim to thinking 'the more expensive something is, the better it must be.' That simply is not the case with tequila or mezcals. The majority of my favorite tequilas are under $50. If I had to pick one under $40 then I would have to go with San Matias Gran Reserva. It is a muy anejo aged three years in American oak. The oak in this tequila is reminiscent of a whiskey, but the agave flavor still comes through, reminding the drinker that they are in fact drinking a tequila. I almost always have a bottle of this at home as it is very sippable and can easily turn a whiskey drinker into a tequila drinker. It also makes a margarita that is truly at the next level if you use fresh lime and agave. — Gabe Garza, Don Chido, San Diego

Casa Noble Extra Anejo Single Barrel. The people at Casa Noble do more and care more about the effect wood has on there Tequila than anyone else I have met in the industry, and this bottle shows it. It is rich with vanilla and mild with baking spices. Any one who loves premium tequilas will immediately fall in love. — Brian MacGregor, Wingtip, San Francisco

Fortaleza Blanco Tequila. It’s one of my all time favorites. Bold and racy, showing the depth of terroir that can exist in tequila. Produced using centuries-old methods, the result is a true tequila lover's tequila. Grassy and racy, it has a lactic nose like a pungent washed rind cheese. The finish is earthy and peppery. — Jamal C. Hassan, Mediterranean Exploration Company, Portland, OR

A proper tequila tasting glass. Throw out the shot glass and start appreciating tequila for the amazingly nuanced experience it is. — Jamal C. Hassan, Mediterranean Exploration Company, Portland, OR

I love Tequila Ocho. Probably because every year the expression changes.  So someone at home or behind a bar can collect and compare the different bottles throughout the years. The Reposado is the age I end up coming back to time and again. It's somewhat vegetal with a slight hint of wood. — Steve Schneider, Employees Only, NYC

Don't waste any more time looking! Go and buy Union Mezcal Joven. It's my favorite new mezcal. Lots of wonderful banana-mango, white pepper and layered smoke. A smart entry-level mezcal inhabiting enough texture and length for connoisseurs to savor. Tons of pizzazz. Love love love it. — Brian Bartels, Fedora, NYC

Holy Smoke! It’s Mezcal! by John McEvoy is a great book on mezcal.  It explores the history and production and the different types of agave used.  It is basically a one stop encyclopedia for everything mezcal. — James Nelson, Poste Moderne Brasserie, Washington DC

Mezcalero, Puebla San Baltazar Guelavila: Craft Distillers first began releasing these mezcals in 2011 to showcase the traditional methods of artisan mezcaleros throughout the Oaxacan Valley. Each release has been a single-run of at least 50% wild agave varieties, with each mezcalero using a different blend of maguey.  The results are mezcals that range widely in profile and allows the agave enthusiast to compare the different varieties, production methods, and microclimates that shape the finished product. This bottling makes a great gift because it’s collectable, scarce, and the closest thing to a booze time capsule, as each release represents a specific place at a specific time. — Matthew Campbell, Comal, Berkeley, CA

Little terra cotta clay cups for enjoying your mezcal from the traditional drinking vessel. Del Maguey makes these, but sometimes you can find independently made sets if you're willing to search for them. — Chris Burmeister, Outpost at the Goodland, Goleta, CA

Pierde Almas Tobala Silvestre Joven Mezcal. Pierde Almas puts this spirit in a whole new stratosphere. These are small-batch mezcals, as artisanal and terroir-specific as great wine or single malt. Tobala refers to the strain of the agave in this bottling, and produces a delicate, high-toned mezcal full of floral notes and baking spice under the smoke. This is for the aficion in your life. — Sean Sant Amour, Blue Ribbon Restaurants, NYC

Charbay R5 Hop-flavored Whiskey, made with Racer 5 IPA. The perfect gift for those who like both beer and whiskey. — Jeff Josenhans, The US Grant, San Diego

High West Campfire. This is a great quality whisky that has peatiness for those who love Scotch, and spiciness for those who love rye. — Jeff Josenhans, The US Grant, San Diego

I love decanters for high-end whiskey. Either a real, crystal vintage decanter or one that is personalized. Nothing says class like having company over and pouring them whisky out of a beautiful decanter. — Jeff Josenhans, The US Grant, San Diego

There are independent bottling companies that buy and age barrels from reputable whiskey companies. Some companies I recommend are Cadenhead, Ad Rattray, and Duncan Taylor. You can usually find bottles of rare one-offs or even spirits from closed distillers for a fraction of the price that you would pay name brand. — Ran Duan, The Baldwin Bar at Sichuan Garden, Woburn MA

The most wanted whiskey in America is Pappy Van Winkle. It has become so elusive and so hard to find that when you do find it you pay an arm and a leg for it. Most people don't realize the company makes dozens of brands, some with the same juice and pedigree as Van Winkle, but they sell for a fraction of the price. Some of my favorites are W.L. Weller, Buffalo Trace, and Elmer T. Lee. — Ran Duan, The Baldwin Bar at Sichuan Garden, Woburn MA

The Glencairn glass. With one of these, you are able to really smell all of the nuances the whisky has to offer. Any malt advocate will love this glass! — Ran Duan, The Baldwin Bar at Sichuan Garden, Woburn MA

Bowmore 18 Year. From one of the oldest distilleries in Scotland: rich peat, nice complexity, and extremely smooth. — Shinya Yamao, Piora, NYC

Michael Jackson’s book called Whiskey: The Definitive World Guide. Great book to learn more about whisky&mdas;it includes great pictures and nice explanations. Opens up the door to the world of great whiskey. — Shinya Yamao, Piora, NYC

Benromach 25 Year Single Malt Scotch Whisky. I bought a bottle of this for my brother on his birthday. He always wore the number 25 when he played baseball, and I was able to find one that was barreled the year he was born. I like this whisky because it has a very gentle smokiness with a good bit of butter and vanilla up front. A great venture into fine single malts that won’t break the bank. — Lawrence Long, Whisper Restaurant and Lounge, Los Angeles

Glenmorangie 18. Rich and impeccably smooth, this dual cask aged Highland Scotch is a must have for any Scotch enthusiast. Lighter tastes of honey and an enticing sweetness give way to a subtle hint of smoke. — Sarah Roussos-Karakaian, Langham Place, NYC

The Whiskey Bible by Jim Murray. The definitive guide to essentially every brown spirit made on Earth.  The ultimate reference book for whiskey aficionados. — Evan Zimmerman, Magnolia House, Pasadena CA

With a full repertoire of specialty bottlings High West has made a name for themselves with reasonably priced whiskeys that trump much more expensive bottles. Their High West Double Rye is my absolute go-to for rye based cocktails, both shaken and stirred. The earthy heat that is characteristic of a rye is smooth and complex here, making it great for a classic manhattan or sazerac, while the relatively high alcohol content (46% ABV) gives it enough kick to cut through the citrus in shaken drinks. When I first started outfitting my home bar this was one my initial selections, and I haven’t been without it since. — Nico Szymanski, The LCL: Bar & Kitchen, NYC

Whistlepig TripleOne Straight Rye is a great high-end whiskey because it is spicy, yet sweet and balanced. I really like the coffee notes. Its high proof (111) gives it the backbone to support it. This one's definitely a sipper. — Eric Hardenbrook, Slurping Turtle, Chicago

Balvenie 15 year old Single Cask, Sherry Wood. A big spicy limited edition release from the people at William Grant and Sons, this is a sherry bomb of a whisky that is great for people who love Macallan and Aberlour. When you first open this limited edition whisky, you get a beautiful dustiness, like walking into a whisky rickhouse on a cool fall morning.This is quickly followed by notes of marzipan and brown sugar. Upon entry you get a big burst of holiday fruitcake up front from the extended time in the sherry cask. — Brian MacGregor, Wingtip, San Francisco

Glen Moray 10-Year Chardonnay Cask. Rich and mellow, smooth and silky, and a great bottle that most people not have ever even heard of. — Brian MacGregor, Wingtip, San Francisco

Balvenie 15 Year Single Barrel. Though their Double Wood 12 is their flagship, I find their 15 year single barrel expression to be their best. Complex and rich, with a rich honeyed finish that any whiskey lover is sure to enjoy. — Jamal C. Hassan, Mediterranean Exploration Company, Portland, OR

Highland Park 18 Year is probably my favorite whisky on the market. It’ll set you back at around $125 but is worth it to the last drop. The Orkney Islands, where Highland Park is made, are in the the northernmost part of Scotland. It gets awfully cold up there and the lay of the land definitely has impact on the taste and intricacies of Scotch whisky. When you sip it, think about the harsh winds and weather that the Viking warriors had to endure on that land many ages ago. Highland Park is coming out with a bunch of rare breeds commemorating mythical gods and past warriors, which are remarkable, but I'll always be the biggest fan of the readily accessible 18 year, drunk neat. The taste is perfectly balanced; full flavor, peat and honey — Steve Schneider, Employees Only, NYC

Rittenhouse Rye: Inexpensive, 100 proof and delicious in cocktails. I enjoy higher proof in spirits for cocktails because a little bit can go a long way and the taste of booze can still come through with good balance while blending it with other ingredients. It's a very fruity rye whiskey with just the right amount of wood. — Steve Schneider, Employees Only, NYC

The World Atlas of Whisky by Dave Broom. Aside from digging in to all the information about each country, region and distillery, it has a flavor map about the taste and style of each of the whiskies in relation to each other, which to me is most important when deciding what to drink. — Steve Schneider, Employees Only, NYC

A mind map of the illustrious spirit George Bernard Shaw once called 'liquid sunshine.'  I could get lost for hours in this graphic presentation of everything whiskey. Totally unique and unexpected. — Katrina Paulino, Terrazza, Santa Monica, CA

Hibiki 12 Year Old Blended Japanese Whiskey. A great bottle of blended Japanese whiskey, and a love of many bartenders. Great to sip alone, mix in a cocktail, or simply drink as a highball mixed with soda water. Notes of nuts, stewed fruit, orange and vanilla, with an oaky complex finish. — Chris Burmeister, Outpost at the Goodland, Goleta, CA

Eagle Rare 10 Year Bourbon. A single barrel bourbon from the Buffalo Trace Distillery, this is my go to bourbon if I want to drink something straight. Notes of walnut, charred oak, caramel, cinnamon and leather. A great bourbon at an even better price. — Chris Burmeister, Outpost at the Goodland, Goleta, CA

Gordon & MacPhail's Linkwood 15 Year Old Single Malt. As single malt has become Big Business, Scotland's great whiskys have become increasingly rare. The big names dominate the market and more and more bottles taste the same. This is a shame, as great single malt has historically been THE spirit that carries a terroir stamp, the flavors affected by everything from the source of the barley to the water to the smoke level of the peat. To combat this malaise, I reach for Linkwood. A distillery with a long history, Linkwood produces one of the last classic Speyside malts around. It's redolent with fruit, warm spice notes and ginger and still manages to feel incredibly delicate and elegant. — Sean Sant Amour, Blue Ribbon Restaurants, NYC

Smooth Ambler 'Old Scout' 7 Year Rye. This over-proof rye is easily my go-to whiskey for a nip at the end of the night. Rich and full bodied, it's great on its own or with a little ice, but amazing as the base for a cocktail as well. When I first met distiller John Little it was immediately apparent that he took great pride in his craft and his talents as a blender set him apart from the crowd. He explained that he would not release a product under his label that he did not make himself and thus was born the "Old Scout" nomenclature for the whiskeys that he 'scouted' from other producers and subsequently used to make his blends. — Sean Sant Amour, Blue Ribbon Restaurants, NYC

The Kings County Distillery Guide to Urban Moonshining. Great breakdown of the history of whiskey making in the US with great visual aides (especially the American whiskey source chart). Explains in great detail who is making what and the origin of popular sourced whiskey.  Also includes a detailed account of how whiskey is made on all scales. — Sean Sant Amour, Blue Ribbon Restaurants, NYC

Ezra Brooks 12-Year Single Barrel Bourbon. While Reverend Elijah Craig is given credit as producing the first Bourbon Whiskey in Lebanon, Kentucky in1789, the Medley family began distilling whiskey at the same time just one county over. Ezra Brooks is still made using corn, malted barley and rye and are mashed before being fermented, adhering to the traditional sour mash method. Aromas of vanilla, toffee and spice give way to notes of stone fruit, chocolate, pepper, and caramel.  At under $40, this medium-full bodied whiskey is everything I want in a bourbon.  It is never far from arm's reach at my bar. — Eric Quilty, Smokestack, San Francisco