Also called "New Western," indicating that this is the Wild West of gin. The category encompasses basically any style of botanical distillate that doesn't fall directly under the categories of London dry, Plymouth, Old Tom, or Genever. Most take flavor or style cues from the classic gin styles, then add or subtract botanicals and experiment with different raw materials for the base spirit. As with all gins, juniper is a constant, though in varying degrees of intensity.

The flexible approach to grain selection in the whiskey category originated to make use of the grains local to any given area. When European settlers arrived in what would eventually become the United States, they found an abundance of rye, and thus rye whiskey was born. When distillers moved over the Appalachian Mountains and settled in what is present-day Kentucky, they found that corn grew abundantly, giving rise to America's national treasure: bourbon. While the majority of American whiskey is made in the southern United States, especially Kentucky, many small distilleries are cropping up around the country, sharing their sense of place with the world.

Lot's of people love vodka, and it's probably not just because they saw a clever advertisement for it. They love it because of its honesty: you get what you see. When we choose to use it in cocktails, we do so because it works - because its character, clarity, and focus can be helpful for achieving very specific results. Modern definitions of vodka talk about its "neutrality" and "flavorlessness," but this misses the point entirely. Well-made vodka often shines through better in a cocktail than on its own by adding qualities of sensation. Vodka made from wheat will provide softness and richness; from rye has a whisper of peppery spice; one made from potatoes tastes earthy and almost beet-like; corn vodka may be slightly sweet; and grape vodka has a floral perfume. Although subtle, try tasting them side by side so you can pick out the differences.