VACATIONS IN A GLASS
Mexican Sips and Snacks
Drinks With a View
The New Hawaiian Cocktail
2025 Spirits Award Winners
2 E ditor’s Letter A trip in every sip.
The Best of the West
4 The New Tropical Cocktail
These are the best resorts and restaurants in Hawaii to taste the evolution of the ultimate vacation drink.
26 The Toast of Cabo
Legendary Las Ventanas mixes luxury and some of the best drinks experiences in Mexico.
32 Drinking in the View Sea Ranch Lodge offers a blend of stunning coastline, top architecture, and top shelf cocktails.
42 Baja Bliss
Ceviche, cocktails, and beach vibes make Casamarte a go-to spot for the leisurely vacation lunch of your dreams.
50 2025 Spirits Award Winners
These are the best bottlings in the West and beyond.
THE COVER
The Mahina MoonShine at the Four Seasons Maui.
Photograph by THOMAS J. STORY
The Volcano House cocktail at Fairmont Kea Lani’s Pilina features an exclusive rum from Kuleana Rum Works.
Location, Location, Location
You rarely forget the first cocktail of the vacation. Whether it’s the little rum shooter on a tray they give you at check-in or the spritz by the pool, memories of the long flight fading as the sun starts to develop your tan. We’re lucky that the world of drinks and spirits is such that it is today. Hundreds of impressive distilleries and brands are creating spirits that are the foundation for delicious cocktails that are true to place, thanks to talented bartenders combining great technique and local ingredients in the glass. That’s what this issue is all about: a celebration of drinks that transport us even more into the here and now when we’re on vacation near or far from home. From Mexico, to Mendocino, to Hawaii, and beyond, you’ll find drinks to suit every taste and every moment on your travels. And, as we do every year, we honor the winners of the annual Sunset International Spirits Competition. These are the brands that make all this possible. Let us toast the winners, the spirits fans, and the travelers who know that every transcendent trip truly begins with the first sip.
Cheers,
—Hugh Garvey, EDITOR-IN-CHIEF
Michael A. Reinstein
EDITOR-IN-CHIEF
Hugh Garvey
DIGITAL DIRECTOR
Sarah Yang
Brian Walker
Christine Bobbish
Thomas J. Story
Clausing
Elliott
Peeler
Brittany Brombach
Kathleen Craven
Pamela Coffey
Kelly Facer DIRECTOR
Mindy Morgan
Tracy Seng ACCOUNT
Megan Giordano
THE NEW TROPICAL
TROPICAL COCKTAIL
The tropical cocktail is having a resurgence on the island, spiked with local creativity and ingredients. These are the best resorts and restaurants to taste the evolution.
Story by HUGH GARVEY
Photographs by THOMAS J. STORY
The tropical cocktail has come into its own in Hawaii with tiki fantasies making way for inventive drinks that incorporate local spirits and produce, pay homage to the foodways of the islands, and offer that transporting experience every vacationer (or discerning drinkers of all kinds) want out of a cool cocktail on a warm day. These resorts and restaurants are the essential must visits to taste the best of what a Hawaiian cocktail can be set against the beautiful backdrop of the islands.
1 Hotel Hanalei Bay
The newest and most spectacular resort on Kauai, 1 Hotel offers stylishly appointed rooms, an openair lobby that lets in the breezes and stunning views, and a cocktail program with drinks nearly as spectacular as the surroundings. Don’t miss the Hanalei Sour, the All Piña no Colada, and the classic 1944 Mai Tai that pays >
homage to the tropical cocktail traditions. This is one of those resorts that you’ll never want to leave thanks to the just-right tropical fantasy beach, the shaded patios off guest rooms, and the diversity of dining experiences that match the cocktail program in its respect for ingredients and care of execution. One of the best dishes we’ve had in Hawaii was a simply grilled piece of perfect Kanpachi served with a squeeze of lemon at 1 Kitchen. Be sure to book an outdoor table at Welina Terrace Lounge at sunset to watch the sun sink into the sea. It’s a moment you’ll want to return to again and again.
1
Hotel Hanalei Bay’s beach is one of the best on Kauai; Cocktails often feature Hawaiian-made Ko’hana rum; 1 Kitchen serves updated island cuisine and beautiful views of the bay.
Fairmont Kea Lani
Located in Wailea on Maui, the Fairmont Kea Lani literally puts Hawaiian culture front and center. The open-air lobby houses a cultural center open to the public that offers ukelele lessons, craft making projects, and boasts a library of books on Hawaiian history. That throughline continues in the drinks program that incorporates local produce and spirits.
Off the lobby Pilina is a craft cocktail temple serving incredible sushi alongside drinks made with local macadamia nuts, hibiscus, pineapple, Waikulu Maui agave spirit, and Hawaiian Soda Co. offerings for those looking for zero-proof drinks. The artful Mauka is crafted with gin, lavender, and garnished with Big Island bee pollen. Head poolside to Ama Bar and Grill for that quintessential sunny swim-up cocktail experience. Start dinner at modern Hawaiian Ko restaurant with a shiso sour.
This page: the pool scene at Fairmont Kea Lani. Opposite: Top shelf tropical cocktails and modern Asian cuisine at the property’s open-air Pilina.
Four Seasons Maui
Yes, this was the resort in White Lotus season one. With that out of the way, let’s talk about the incredible food and beverage offerings at this rightly celebrated Maui luxury resort: Hawaiian ingredients are widely used in drinks such as the Hawaiian Moonshine infused with ube (the purple yam) and made with the Oahu’s Ko’olau distillery’s Mahealani spirit and the Italian >
Greyhound rimmed with black Hawaiian sea salt. These playful and refreshing cocktails are served at spots like the coastal Italian Ferraro’s (pro tip: book for sunset dinner and drinks; get any of the delightful crudos), poolside, and the lobby lounge (pro tip two: get the Ali’i Gin and Tonic made with local lavender). The resort boasts a Spago, which serves all of the Wolfgang Puck classics in a setting that somehow tops the Beverly Hills location (tough to compete with that ocean view!).
Sheldon Simeon
Tiffany’s
For years, Tiffany’s on Maui was a go-to spot for its laid-back atmosphere and comforting island-style fare. When the original owners decided to step away, celebrity chef Sheldon Simeon saw a chance to breathe fresh life into the beloved spot while preserving its deep connection to the community. “It’s where people go before a football game, or after a concert or a hike. You’ll have 20 people celebrating grandpa’s 90th birthday,” says Simeon. With its reimagined menu, Tiffany’s serves the old timers, albeit with >
new culinary flair. There’s still a burger on the menu, but also dishes made with custom noodles from legendary ramen manufacturer Sun Noodles. “You can get a shot and a beer, but also get a perfect old fashioned.” To jumpstart your top shelf culinary and cocktail experience, start with the OG Lychee, the quintessential vacation cocktail.
The Birdcage at Maui's Hotel Wailea
Inspired by the hotel’s soaring lobby and the native lovebirds that visit, The Birdcage is an open-air lounge and Japanese Grill with 180° views of the Pacific Ocean, the ultimate goldenhour island experience. The menu ranges from sizzling yakitori skewers to delicate nigiri, alongside a selection of Japan-inspired cocktails as well as eye-catching tiki creations. Highlights range from a Calamansi Highball and Lemon Yuzu Sour, to the Lovebird’s Potion No 9: Monkey 47 gin, raspberry "super" syrup and butterfly pea tea; and the bright + juicy Im-Peckable Daiquiri with Kuleana Nanea Hotel Wailea Blend Rum, Smith & Cross Rum, KoHana Kea Agricole Rum, acid-adjusted pineapple juice and local cane syrup.
The chic perch above the sea—where lovebirds just happen to nest along the original Japanese hardwood ceiling— features a handsome bar by Maui Custom Woodworks, jewel-toned textiles and bold prints alongside eclectic furnishings—where luxury meets tropical for a timeless yet alluring space.
OF JENN ELLENBURG/© SURF PLEASE; COURTESY OF JOHN TROXELL
Kona Village Resort
Could there be a more romantic spot than the Shipwreck Bar at Kona Village, one of our favorite resorts in the world. Once the schooner of the resort’s original owner Johnno Jackson, the bar was destroyed twice: first when Jackson sank the boat decades ago. Then again in the tsunami of 2011. Now restored and prettier than ever, Shipwreck offers tropical cocktails that draw upon the abundance of Hawaiian produce and the island’s relaxed ethos. Cocktails inspired by beloved “characters” at Shipwreck Bar are alongside a selection of refreshed tiki drinks created by tiki pioneer Trader Vic. Highlights include Conrad’s Mai Tai, named after a beloved bartender from the old village, known for having a peg leg, and Mick, the Jungle Bird, another legacy-inspired offering named after Mick Jagger, Conrad’s pet bird. Other classics like the Guava Flow and Banana Colada feature local ingredients. Locally inflected cocktails show up on the menu at the resorts other restaurants: be sure to book a table at Moana, the elegant yet relaxed modern Hawaiian restaurant, and paniolo-inspired Kahuwai cookhouse.
Top: Destroyed by the tsunami, Talk Story Bar has been rebuilt on the same spot that hosted guests for decades.
Bottom: private black sand beaches dot the property just up the way from the main white sand beach. Some guest hales are dramatically perched just above the lava lining the coast. Consider booking one of these ocean front suites, a rarity these days that you can’t build anymore.
THE TOAST OF
CABO
Legendary Las Ventanas mixes luxury and some of the best drinks experiences in Mexico.
Story by HUGH GARVEY
LAS VENTANAS AL PARAÍSO, A ROSEWOOD RESORT
The key to understanding what makes Las Ventanas al Paraíso in San José del Cabo so wonderfully calming, so beautiful, and such a powerfully enjoyable way to experience Baja is, unsurprisingly, in its name, which translates as “windows to paradise.” Designed by architect Nunzio DeSantis for Ty Warner some 28 years ago, it set the high bar for resorts in the area and is brilliantly built to frame the views, lead your eye to what’s
beautiful, and impact your mind and body in such a way that you feel about as relaxed and happy as possible. When you arrive the ocean breezes cool you, the entryway framing the sea view beyond, and the staff— trained in the best European traditions of hospitality—welcome you with a warmth and attention that instantly sets you at ease. This is a sun-dappled Spanish revival fantasy of white stucco, winding paths, cooling pools, stone and tilework , and shaded,
This page: Arbol serves up a blend of Indian and exquisite Thai food. Opposite: Tequila & Ceviche Bar’s top tequilas; The resort’s speakeasy La Botica offers mixology with a side of incredible live music.
LAS VENTANAS AL PARAÍSO, A ROSEWOOD RESORT
This page: A craft cocktail at La Botica.
Opposite: Arbol’s sunken banquette; another of La Botica’s whimsical offerings.
LAS VENTANAS AL PARAÍSO, A ROSEWOOD RESORT
arched arcades. But it’s also a paradise of elevated drinking experiences that seamlessly meld with the stunning setting and the exquisitely sourced and prepared dining options. To fully take advantage of the offerings here is the cheat sheet to a vacation that only gets better with the beverages: Start your visit with a Sunset Margarita Experience on the white sand beach where a bartender will help guide you through a tasting of reposado, añejo, and blanco tequilas to help you decide which style suits your taste best. For a full immersion take a Tequila Sign Experience class at the Tequila & Ceviche Bar where you’ll learn the finer points of flavor profiles and terroir in agave spirits crafted for sipping. For vinophiles, the smart wine program at the restaurant Alebrije includes bottlings both classic and from up-and-coming regions for people who want to explore where wine is going. And for the mixologically inclined, the resort’s speakeasy La Botica offers next-level craft cocktails equal to that of Mexico City or Manhattan and a house band that serves up a raucous Cuban and pop soundtrack for your magical evening in Mexico.
DRINKING IN THE VIEW
To visit the new Sea Ranch Lodge is to partake in an increasingly rare California dream. Join us on a tour of the pinnacle of mindful modernist development, and toast this architectural gem.
Story by HUGH GARVEY
Photographs by THOMAS J. STORY
It’s a misty Saturday afternoon on the Northern California coast,
and a man stands on a bluff peering through the viewfinder of a large format camera on a wooden tripod, head draped with black cloth, lens trained on the rocky cliffs and the waves colliding with them as they have for millenia. This particularly photogenic outcropping of the far Western edge of the continent is at Sea Ranch, the groundbreaking residential experiment built in the mid-sixties that set the high bar for mindful land development. He’s been there for hours as the century-plus old camera technology requires, documenting the ancient process of the push and pull of the waves, as if nobody has ever done such a thing, despite the dozen people up the hill shooting the exact same view with their smartphones. Sea Ranch will do that to you: make you see old things with new eyes.
100 yards inland is the Sea Ranch Lodge, the newly renovated hotel and restaurant and community space that
A wall provides a windbreak and frames the stunning view beyond.
serves visitors and residents of Sea Ranch. The parking lot is filled with Teslas and Range Rovers and funky Tacomas. The guest rooms have been exquisitely refreshed by Bay Area designer Nicole Hollis, with a soothing aesthetic that picks up pieces of mid-century design, natural forms, arts and crafts, Japanese and Scandinavian minimalism, and sets you right: graphic pillows, a Malm fireplace to make things cozy, paper lanterns, smart woodworking, and a timeless rustic California cool vibe. Outside, landscaping by design firm Terremoto subtly incorporates reclaimed local timber and native plantings into the common spaces, creating serene nooks for gazing out at the ocean, across the meadows, or up at the stars. If you’re not familiar with the Sea Ranch, here’s the capsule history: Above the rocky bluffs of northernmost coastal Sonoma County on gently sloping meadows that butt up against redwood groves is this 3500 acre utopian housing experiment. Originally built in the 1960s by a group of forward-thinking architects commissioned by developer Al Boeke, Sea Ranch remains one of the most iconic residential developments in the history of modernist architecture. The mandate was to design a community that was graceful and serene and offered restorative immersion in nature while also respecting the nature on which it was nestled. The master planner was Lawrence Halprin, legendary landscape architect who was also responsible for such iconic Western projects at the 1962 Seattle World’s Fair, Ghirardelli Square in San Francisco, and the approach to Yosemite Falls in Yosemite National Park. Sea Ranch anticipated many design and architectural modes we take for granted these days: angled shed roofs, the exterior wood cladding that cycles and reemerges as a “trend” every 7 years, clerestory windows placed perfectly to grab light and frame views while preserving privacy. Helvetica as a go-to font for its unpretentious, functional, and handsome clarity. Oversized colorful supergraphic logos to add color and visual interest when needed before Instagram-worthy was a concept. There were condos but mostly homes built in clusters around vast meadows planted with native flora, pine hedgerows to
Del Mar
This drink gets its backbone from aromatic gin and a zippy grapefruit shrub.
2 oz. gin
2 oz. grapefruit-honey and thyme shrub, see below
½ oz. lemon juice
2 dashes orange bitters
Combine all ingredients and shake well with ice. Strain into a Nick & Nora glass. Garnish with orange twist.
GrapefruitHoney and Thyme Shrub
Herby and tangy. Play with different vinegars to subtly adjust the acidity and flavor profile.
12 oz. grapefruit juice
3 sprigs of thyme
1 ½ cups honey
1 cup (or more) vinegar (such as red wine, apple cider, or unseasoned rice)
In a 2-quart saucepan, combine the fruit, honey, vinegar, and thyme. Bring it to a boil over medium heat. Lower the heat and let simmer for 5 minutes. Strain and cool.
separate each mini community, a lodge where residents could pick up their mail, an airstrip, and a 9-hole golf course at the northern end. Today there are some 1800 houses at Sea Ranch, but given the scale and design of the development, you’d never know. “To live lightly on the land,” was the stated ethos, and it remains to this day.
There are architectural gems you can tour from the outside and admire theoretically, but the best are immersive almost living spaces that envelop you with their purpose:
the sweeping titanium curves of Disney Hall’s roof visually expressing the swell of the music within, for example. With the revival of the Lodge, the Sea Ranch is one such grand work of art you can inhabit, if only for a weekend. But what a weekend it will be: mornings of sipping coffee on the deck, watching the waves crash on the rocks below and sheep grazing the meadows, long ambles on the 40 miles of trails where you’ll pass seal rookeries, piney hedgerows bent by the winds, hawks whorling overhead, redwood forests in the distance, and a community with simple but striking wooden homes patinated by sun, sea, and time. It’s an immersive architectural experience that every design lover should add to their bucket list.
It must be said it takes a pioneer to know one: Sunset and Sea Ranch go way back: From the ‘60s onward, dozens of advertisements promised Westerners the peace of a stay at the Lodge. Over the decades, we honored various homes for their forwardthinking ingenuity: living roofs that cooled the home; decks that smartly blocked the wind while perfectly framing views. And now today we
The iconic wood-clad, shed-roof buildings at Sea Ranch have inspired architects ever since they were built in the 1960s. Native plant landscaping by Terremoto elegantly supports the naturalist vision of the development.
Sorcerer Wood
Smoky mezcal and an herby, fruity shrub make for a bracing and refreshing cocktail.
1 oz. mezcal
1 oz. blanco tequila
2 oz. cranberry-rosemary shrub, see below
½ oz. lime juice
Combine all ingredients and shake well with ice.
Strain into rocks glass filled with ice. Garnish with rosemary sprig & lime wheel.
CranberryRosemary Shrub
A tangy concoction that you can use in cocktails or mix with soda.
12 oz. whole cranberries
3 Sprigs of Rosemary
1 ½ cups granulated sugar
1 Tbsp. black peppercorns
1 cup (or more) vinegar (such as red wine, apple cider, or unseasoned rice)
1 cinnamon stick
In a 2-quart saucepan, combine the fruit, sugar, vinegar, rosemary, and black peppercorn. Bring it to a boil over medium heat. Add the cinnamon stick.
Lower the heat and let simmer for 5 minutes. Strain and cool.
The organic modernism of the guest rooms at Sea Ranch Lodge feels fresh yet timeless.
There’s a feeling you get at Sea Ranch. Or is it a sense memory? A collection of things heard, seen, smelled, and remembered.
re-invite our readers to partake in the magic of the place. There’s a feeling you get at Sea Ranch. Or is it a sense memory? A collection of things heard, seen, smelled, and remembered. It’s salty, misty, the roar of the waves. It’s green, rocky, slicked with moss, mottled with barnacles, smelling of rot and promise. It’s the California dream
without a surfboard or a soundtrack. It’s primitive and organic and just a coastal drive away. And if you can get away immediately, take a tour with us on the following pages and mix up one of these lovely cocktails they serve to Sea Ranchers and architecturallyminded seekers who find their way to the bar at the Sea Ranch Lodge.
North Star Close
Spirit-forward and deeply spiced, this cocktail nods toward the coming of autumn.
2 oz. bourbon
1 oz. Amaro Nonino
1 oz. spiced apple shrub, see below
½ oz. lemon juice
2 dashes old fashioned
Combine ingredients and shake well with ice. Strain over a large ice cube into a bucket glass. Garnish with luxardo cherry.
Spiced Apple Shrub
Apple and cinnamon is a classic combination in this autumnal shrub.
12 oz. apple juice
1 Cinnamon stick
1 Piece of grated ginger
Peel of one large orange
1 ½ cups brown sugar
1 cup (or more) vinegar (such as red wine, apple cider, or unseasoned rice)
In a 2-quart saucepan, combine the fruit, brown sugar, vinegar, and ginger. Bring it to a boil over medium heat. Add orange peel. Lower the heat and let simmer for 5 minutes. Strain and cool.
SEASIDE
BLISS
At Casamarte in La Paz, the bounty of Baja takes center stage.
Story by KRISTA SIM MONS
Photographs by THOMAS J. STORY
Orange and thyme make the naranjita sublime.
t’s a perfectly still afternoon along the Malecón. Sea salt seasons the warm ocean breeze, and fishing boats bob along the boardwalk overlooking the Sea of Cortez. The vast blue ocean known as the world’s aquarium beckons, and it’s easy to see why countless explorers—from Jacques Cousteau to super-yachters like Steven Spielberg—have made their way to the somewhat off-the-beaten-path locale of La Paz. Me? I’m here for the fish tacos. And there’s no better place to get them than Casamarte.
Helmed by Héctor Palacios, a dynamo of a chef who was both born and raised in La Paz, the kitchen at Casamarte is focused on showcasing the bounty of products from Baja California Sur, from the sustainable seafood to the fresh produce, right down to the art that adorns the walls by talented local printmaker Daniel Amora.
Palacios means business when it comes to protecting the oceans and showcasing what the region has to offer. He is an ambassador for COMPESCA, a Mexican organization dedicated to preserving the rich marine resources and aquaculture of the area for future generations. His eyes light up when speaking about gastronomía sudcaliforniano, or Southern Baja Californian cuisine, which he hopes will continue to have a lasting impact on the culinary landscape of Mexico and beyond.
The young chef is also passionate about a new movement that’s taking the culinary world by storm across the border in the States: aging seafood. Though it might sound counterintuitive, dry aging fish, or añejando as it’s called locally, actually is known to eliminate the oceanic funk and taste of the meat and gives
The popularity of mezcal has made margaritas mixed with this agave spirit quite popular, so much so that they have their own name—mezcalitas. This one is elevated with the addition of jamaica concentrate, a tart hibiscus drink similar to cranberry juice that lends a lovely color to the cocktail. You can easily find this at Cost Plus World Market or on Amazon. They also infuse the mezcal with rosemary, but regular mezcal works just as well at home.
1 oz. lemon juice
1 oz. agave syrup
1 ½ oz. jamaica concentrate
1 ½ oz. mezcal
Sal de gusano Sprig rosemary
How to make it: Add everything to the shaker over ice cubes and shake vigorously until a frost forms on the shaker. Strain into a rocks glass garnished with a rim of sal de gusano. Garnish with a slice of lemon and rosemary. Use a match or kitchen torch to smoke the rosemary if desired when presenting, and serve.
MEZCALITA
NARANJITA
This cocktail is everything you want to sip on while sitting on a patio overlooking the ocean on a warm summer day. The thyme and clementine juices play really nicely with the spiced notes of the rum, giving it dimension and a character not dissimilar from a tiki drink.
1 ½ oz. orange juice
1 oz. clementine juice
1 oz. thyme simple syrup
¼ oz. lemon juice
1 oz. reposado tequila
½ oz. spiced rum
Sprig of dried thyme and a dehydrated orange
How to make it: Add liquids to the shaker and shake to chill. Strain the liquid into a rocks glass, add ice, and garnish with fresh thyme and dehydrated orange slice.
SHRIMP CEVICHE
Palacios imparts an elevated take on the classic ceviche by presenting it playfully in oyster shells, then topping it with yet another piece of shrimp to garnish. The addition of sesame oil and plenty of acid make this dish so much more than Instafood, and worthy of the finest seafood spreads. SERVES 2
¼ lb. fresh large shrimp, peeled, deveined and chopped into ¼ inch pieces
6 fresh large shrimp, whole
¼ cup finely chopped red onion
¼ cup finely chopped cucumber
2 tsp. sesame oil
1 Tbsp. lemon juice
Salt and pepper to taste
Cleaned oyster shells for serving
How to make it: Place chopped shrimp in a mixing bowl. Add chopped onion and cucumber. Stir to combine, then add sesame oil and lemon juice. Season to taste with salt and add more lemon juice if desired. Separately, blanch whole shrimp in salted boiling water for 30 seconds, then remove with a slotted spoon and put into an ice bath to cool. Peel and set aside.
Scoop small spoonfuls of the ceviche mixture into individual oyster shells. Top each oyster with whole shrimps to garnish. Season with salt and pepper to taste.
KANPACHI SASHIMI WITH SALSA MORITA
Crudo is on practically every menu in the West these days, but what makes this one special is twofold: the use of delicate, dryaged kanpachi, as well as Palacios’ incredible smoky salsa morita. Fans of chipotle may find the flavor somewhat familiar; morita chiles are made from smoked, redripe jalapeno peppers whereas chipotles come from the unripened green fruit. The result is a rich, smoky sweetness that’s fantastic when paired with the fish.
SERVES 2
¼ lb. kanpachi filet
½ cup salsa morita, see below
¼ cup cilantro to garnish
SALSA MORITA
¼ cup finely chopped cucumber
¼ cup finely chopped red onion
¼ cup finely chopped morita chiles
3 Tbsp. olive oil
1 Tbsp. lemon juice
Salt and pepper to taste
How to make it: First make the salsa. Combine chopped cucumber, red onion, and morita chiles in a mixing bowl. Then mix in olive oil and lemon juice, and season with salt and pepper to taste. Add more lemon juice if desired. Spread evenly on a plate as the base.
Then, cut the fish into thin slices, approximately ¼ of an inch thick. Place on top of sauce. Garnish with cilantro and serve.
TACOS LA PAZ
Is there anything more Baja than a breaded and fried fish taco? Said to have originated in Ensenada in the Northern part of the state in the 1950s, the batter may have actually been inspired by Japanese immigrants in the area who fried the fish in tempura. Make chipotle crema by mixing sauce from canned chipotles in adobo into sour cream until it’s just spicy enough! SERVES 4
1 lb. filet of fresh white fish, preferably snapper or cod
¼ cup chipotle crema
½ cup cabbage and carrot slaw, see below
4 flour tortillas
BATTER
2 cups all purpose flour
1 tsp. dried oregano
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 ½ tsp. baking powder
8 oz. beer
Salt and pepper to taste
CABBAGE AND CARROT SLAW
¼ cup shredded cabbage
¼ cup shredded carrots
How to make it: First make the batter. Mix ingredients in a bowl until you achieve a homogeneous mixture.
Cut the fish into fingers. Dredge fish in batter. Fry in hot vegetable oil heated to approximately 350 degrees, for about 3 minutes, until golden brown and let cool on a wire cooling rack or paper towel. Toss together carrots and cabbage in a small mixing bowl and set aside. Put the flour tortilla on a plate and top with crema, cabbage, and carrot slow, and fried fish. Serve with salsas and fresh lime wedges.
the fish a more elegant, tender texture. Though the technique has long been used by the Japanese, it’s just now catching on in Western kitchens.
In Palacios’ dry aging locker, he cures local kanpachi from Omega Azul Seafood, a local aquaculture farm that’s widely known for having some of the best in the business. While cuts of beef may be aged for several months, fish only need a few days to complete the process. The result is a rich, buttery texture that is an incredible compliment to Palacios’ smoky salsa morita, which is served as an eye-poppingly beautiful base for crudo during lunch and dinner service.
On the menu, you’ll also find bright and briny oysters from Magdalena Bay prepared both grilled and shucked fresh, Baja’s famous chocolata clams served with lemon and salsa, and of course, Baja fish tacos, battered and dressed to perfection. There’s also a selection of fantastic housemade cocktails centered around Mexican spirits and an extensive list of natural wines produced south of the border.
If it sounds like a feast fit for Poseidon, that’s because it is. Being within close proximity to the ocean is only part of the draw. La Paz, located just two hours north of the raucous Cabo San Lucas, is Baja California Sur’s capital city and is experiencing a bit of a culinary renaissance. Within walking distance of Casamarte is the hip new boutique hotel Baja Club, whose restaurant also focuses on seafood, but with a Greek twist, and several new restaurants and breweries that draw a young, stylish Mexican crowd that you won’t find in the state’s tourist traps.
If that’s not enough of a siren call to draw you into what’s undeniably becoming one of Mexico’s most exciting cities to visit, and you’d rather make the dishes at home, Palacios has shared some of his recipes for you to bring some Baja bliss to your table.
VUELVE A LA VIDA
This cocktail translates to “come back to life” and is a common hangover cure. Think of it as a bloody mary, minus the booze. At Casamarte, Palacios’ bar team makes them so that they’re a meal in and of themselves, garnished with three hefty Baja shrimp. Think of it as brunch in a glass.
4 oz. clamato juice
½ oz. pickle brine
½ oz. Maggi black sauce
½ oz. lemon juice
3 olives
1 celery stalk
1 lemon slice
3 cooked shrimp
How to make it: In a tall glass add ice, combine liquid ingredients, and stir. Garnish with skewered olives, celery, lemon slice, and the 3 shrimp.
Congratulations to the Winners
Every year that we host the annual Sunset International Spirits Competition, we’re blown away by the sheer breadth, depth, and excellence of the spirits available to consumers. This year confirmed that the spirits industry is more thrilling and satisfying than ever before, and, as always, it’s our honor to celebrate brands and distilleries pushing the industry to new heights. Whether you’re looking for a top shelf tequila, mezcal, whisky, or canned cocktail, you’ll find the best brands here. Join us in toasting the winners!
THE COMPETITION JUDGES
CHIEF JUDGE
Debra Del Fiorentino
Sommelier, CSW, and CWP
Dan Berger Award-winning wine columnist
Traci Dutton
Sommelier and educator
Penny Gadd Coster Winemaker
J.B. Kelly
Sommelier and beverage executive
Laura San Fillipo
Sommelier and restaurant owner
Greg Santini
Beverage professional
Chris Sawyer Sommelier to the stars, radio and TV personality
T.J. Smith
Beverage professional
Larry Van Aalst
Sommelier, radio host, The Sonoma Report, CRN radio
Every great cocktail starts with a great spirit. Cheers to the winners!
BEST OF CATEGORY & ABOVE
Uncle Nearest Single Barrel Whiskey, Batch 905
Award: Best Single Barrel Whiskey, Best of Class, Double Gold
Score: 95
Tasting Notes: Sweet oak with vanilla. Spicy, vibrant, and energetic. thebrandguild.com
PROXIMO SPIRITS
Bushmills, 10 YO
Award: Best of the Best, Best Whiskey, Best Irish Whiskey, Best of Class, Double Gold Score: 98
Tasting Notes: Sugar rich malt, citrus, earthy and peaty quality. Had “WOW” factor. proximospirits.com
BRAUEREI LOCHER AG
Saentis Malt, Swiss Alpine Whisky Edition Sigel
Award: Best Single Malt, Best of Class, Double Gold Score: 98
Tasting Notes: Fennel, natural sugar, root vegetable and roasted pumpkin. saentismalt.com
CALI DISTILLERY
Thunder Mesquite Finished Bourbon
Award: Best Bourbon, Best of Class, Double Gold Score: 95
Tasting Notes: Sweet maple palate with mesquite on the nose. Clean. calidistillery.com
THE BRAND GUILD
Uncle Nearest 1856 Premium
Aged Whiskey
Award: Best Tennessee Whiskey, Best of Class, Double Gold Score: 95
Tasting Notes: Lovely. A damn good glass. Nice honey taste. thebrandguild.com
THE COMMUNITY SPIRIT VODKA
Vodka
Award: Best Vodka, Best of Class, Double Gold Score: 95
Tasting Notes: Herbaceous, soft. Easy to drink. Pleasant. thecommunityspirit.com
FOLEY FAMILY WINES AND SPIRITS
Two Stacks Double Irish Cream Liqueur
Award: Best Liqueur, Best of Class, Gold Score: 92
Tasting Notes: Easy sipper. Very elegant. Well integrated. ffwsales.com
HIGH WEST DISTILLERY
Double Rye
Award: Best Straight Rye Whiskey, Best of Class, Gold Score: 94
Tasting Notes: Sweet buttery oatmeal on palate. Nice warm spice, nutmeg, a little ginger and cardamom. highwest.com
KORBEL CHAMPAGNE CELLARS
Classic Brandy
Award: Best Brandy, Best of Class, Gold Score: 94
Tasting Notes: Astounding technique. Lovely wonderful fruit. Easy finish. korbel.com
LOBOS 1707
Tequila Joven
Award: Best Blanco, Best of Class, Double Gold Score: 98
Tasting Notes: Smooth, great sipper. Elegant and classy. lobos1707.com
NOWADAYS BEVERAGE
Canned THC Cocktail, Berry Award: Best Cannabis Infused, Best of Class, Gold Score: 91
Tasting Notes: Berry upfront. Pops mid-palate. Nice finish. Refreshing. trynowadays.com
PROXIMO SPIRITS
1800 Anejo
Award: Best Anejo, Best of Class, Double Gold Score: 98
Tasting Notes: Elegant. Mexican baking chocolate. Savory, layered. proximospirits.com
1800 Cristalino
Award: Best Cristalino, Best of Class, Double Gold Score: 97
Tasting Notes: Elegant, refined. Lingering finish. proximospirits.com
1800 Milenio
Award: Best Extra Anejo, Best of Class, Gold Score: 94
Tasting Notes: Earthy, dry. Elegant finish. proximospirits.com
1800 Reposado
Award: Best Tequila, Best Reposado, Best of Class, Double Gold Score: 96
Tasting Notes: Ripe, lively, caramel. Layered and complex. proximospirits.com
400 Conejos Reposado
Award: Best Mezcal, Best of Class, Double Gold Score: 96
Tasting Notes: Bright. Clean aromatically. Great example of Mezcal. Nice oak flavor. proximospirits.com
Pendleton Original
Award: Best Canadian Whiskey, Best of Class, Double Gold Score: 95
Tasting Notes: Caramel, vanilla, sweet edges, citrus. Classic Canadian whiskey. proximospirits.com
REDWOOD EMPIRE WHISKEY
Van Duzen
Award: Best Small Batch Whiskey, Best of Class, Double Gold Score: 97
Tasting Notes: Mellow. Granola to maple sugar and bananas foster. redwoodempirewhiskey.com
SOTO SAKE CORP.
Soto Junmai Daiginjo Sake
Award: Best Sake, Best of Class, Double Gold Score: 96
Tasting Notes: Spice and personality. Nice rich character. sotosake.com
DOUBLE GOLD MEDAL & ABOVE
SPIRIT OF GALLO
High Noon Tequila Lime
Award: Best Seltzer, Best of Class, Gold Score: 92
Tasting Notes: Hint of lime and mineral. Clean and well made. Delicious and refreshing. spiritofgallo.com
Ron del Barrilito 5 Stars Rum Award: Best Rum, Best of Class, Double Gold Score: 99
Tasting Notes: Honeyed mouth feel. Subtle and classic. Chocolate raisins. Savory finish. spiritofgallo.com
Salt Point Vodka Mule Canned Vodka Cocktail
Award: Best Ready to Drink, Best of Class, Double Gold Score: 95
Tasting Notes: Ginger forward. Long finish. Refreshing. spiritofgallo.com
STILLWEATHER SPIRITS
American Sunset Gin
Award: Best Gin, Best of Class, Double Gold Score: 97
Tasting Notes: Kefir lime. Wonderful botanicals. Complex. Good layers. stillweatherspirits.com
TIN CITY DISTILLERY
Chocolate Love Vodka
Award: Best Vodka Infused, Best of Class, Gold Score: 92
Tasting Notes: Mild chocolate aroma. Taste of caramel and chocolate. tincitydistillery.com
TOMMY’S MARGARITA
Margarita Mix, Jalapeno
Award: Best Mixer, Best of Class, Double Gold Score: 95
Tasting Notes: Well balanced and pronounced. Crisp, clean, excellent. tommysmargarita.com
VICE & VERTU DISTILLERIE INC.
AquaVice
Award: Best Akvavit, Best of Class, Double Gold Score: 98
Tasting Notes: Lemon, fennel, coriander and juniper. Very complex. vicevertu.ca
PROXIMO SPIRITS
Bushmills Black Bush
Award: Best of Class, Double Gold
Score: 95
Tasting Notes: Earthy notes, floral mid palate. Jolly rancher watermelon and green apples. proximospirits.com
Creyente Azul Mezcal Cristalino
Award: Best of Class, Gold Score: 93
Tasting Notes: Mature. Nice finish. Great depth. Very complex. proximospirits.com
TINCUP Original
Award: Best of Class, Double Gold
Score: 95
Tasting Notes: Orange skin, caramel on nose. Baking spices. Heat on front of palate. Round and rich. proximospirits.com
STEELBOUND BREWERY AND DISTILLERY
Bourbon
Award: Best of Class, Gold Score: 93
AMERAGAVE
Silver
Award: Best of Class, Gold Score: 91
Tasting Notes: Raw goodness. Bright, invigorating. ameragave.com
Tasting Notes: Dill, lemon zest. steelboundevl.com
DOUBLE GOLD
HIGHCLERE CASTLE SPIRITS
Highclere Castle Gin
Award: Double Gold Score: 96
Tasting Notes: Pretty. Lavender. Floral. Elegant. Vibrant and classic. highclerecastlespirits.com
PROXIMO SPIRITS
1800 Blanco
Award: Double Gold Score: 96
Tasting Notes: Vanilla. Easy sipping. Ripe, clean, long finish. Traditional. proximospirits.com
1800 Guachimonton
Award: Double Gold Score: 95
Tasting Notes: Deep, rich, complex. Long lingering finish. proximospirits.com
Bushmills, 12 YO
Award: Double Gold Score: 97
Tasting Notes: Round and rich. Sweet oat and spice. Grains breakthrough on the finish. Rich chocolate. proximospirits.com
Bushmills, 16 YO
Award: Double Gold Score: 96
Tasting Notes: Well made chocolate and orange rind. Smooth finish. proximospirits.com
Bushmills, 21 YO
Award: Double Gold Score: 95
Tasting Notes: Citrus on the nose. Salty caramel. proximospirits.com
Gran Centenario Reposado
Award: Double Gold Score: 95
Tasting Notes: Citrus, clean. Long dry finish. proximospirits.com
Stranahan’s Blue Peak Award: Double Gold Score: 95
Tasting Notes: Well balanced, maple, vanilla and lemon zest. proximospirits.com
Stranahan’s Diamond Peak Award: Double Gold Score: 95
Tasting Notes: Perfectly balanced, anise is super integrated. Lemon zest on mid palate. proximospirits.com
Stranahan’s Original Award: Double Gold Score: 97
Tasting Notes: Fresh orange peel. White pepper. Opens up with clover honey. Rich finish. proximospirits.com
TINCUP Rye
Award: Double Gold Score: 95
Tasting Notes: Floral nose of marigold flowers, corn forward. Rich Butterscotch oak finish. Nice layers of
maple and tobacco. Nice silky mouth feel. proximospirits.com
SPIRIT OF GALLO
Familia Camerena Tequila Añejo
Award: Double Gold Score: 95
Tasting Notes: Classic nose, orange citrus, crushed herbs. Deep charred oak finish. What an añejo should be. spiritofgallo.com
Familia Camerena Tequila Reposado
Award: Double Gold Score: 97
Tasting Notes: Floral nose, dryer on the front. Nose of Kefir lime leaf. Light hazelnut on the background. Popped mid pallet. Nice long easy finish. spiritofgallo.com
VICE & VERTU DISTILLERIE INC.
BeOrigin
Award: Double Gold Score: 96
Tasting Notes: Elegant flavor. Elegant finish. Bone dry. vicevertu.ca
GOLD MEDAL & ABOVE
Tasting Notes: Hazelnut, citrus peel. Very well balanced. Lovely lingering classic finish. pendletonwhisky.com
BEEHIVE DISTILLING
Decade Dry Gin
Award: Gold Score: 91
Tasting Notes: Rich, developed. Lemon, cucumber. Wild herbs. beehivedistilling.com
Jack Rabbit Gin Award: Gold Score: 93
Tasting Notes: Sultry layers. Great sipper. Floral. beehivedistilling.com
BETTY BOOZE
Sparkling Tequila with Lime Shiso Award: Gold Score: 91
Tasting Notes: Clean and refreshing. The lime and Shiso give this a great pop on the finish. bettybooze.com
DIA DE LA SIRENA TEQUILA
Reposado Tequila Award: Gold Score: 92
Tasting Notes: Blood orange. Caramelized sugar. lasirenatequila.com
ELEVACIÓN SPIRITS CORP.
PENDLETON WHISKY
Pendleton Whisky Directors’ Reserve
Award: Gold Score: 93
Reposado Award: Gold Score: 93
Tasting Notes: Layered and very complex. Great distilling.
Long lingering elegant finish. elevacion1250tequila.com
EMYLA TEQUILA
Tequila Award: Gold Score: 92
Tasting Notes: Note of maple, clover honey, mid palate. Clean anise finish. Elegant velvet texture. Smooth finish with a whisper of vanilla. emylatequila.com
THE FALLS DISTILLING
Knotty Gin, Navy Strength Award: Gold Score: 91
Tasting Notes: Balanced. Impressed by how easy this is drinking. thefallsdistilling.com
FOLEY FAMILY WINES AND SPIRITS
Minden Mill Nevada Straight Bourbon Whiskey Award: Gold Score: 92
Tasting Notes: Citrusy, pepper. Tequila profile. ffwsales.com
GRIFFO DISTILLERY
Scott Street Gin Award: Gold Score: 92
Tasting Notes: Nice juniper notes. Lovely style. griffodistillery.com
HIGH WEST DISTILLERY
Bourbon
Award: Gold Score: 92
Tasting Notes: Rich savory, caramelized apple. highwest.com
High Country American Single Malt Award: Gold Score: 94
Tasting Notes: Super nutty. Grain driven wheat. Great finish. highwest.com
Manhattan Barrel Finished Cocktail Award: Gold Score: 92
Tasting Notes: An old classic. Easy on the taste buds. highwest.com
NAPA CRU
American Mule Award: Gold Score: 93
Tasting Notes: Burst of ginger. Very well balanced. Classic.
Vodka
Award: Gold Score: 92
Tasting Notes: Elegant. Great citrus. Long smooth finish.
SPIRIT Spiked Water Award: Gold Score: 93
Tasting Notes: Refreshing, bright. Tropical. Well integrated.
PROXIMO SPIRITS
1800 Passion Fruit Margarita Award: Gold Score: 93
Tasting Notes: True tropical flavor. Complex and fresh. proximospirits.com
1800 Peach Margarita Award: Gold Score: 93
Tasting Notes: Nose of fresh peach. Great structure, and crisp finish. proximospirits.com
1800 Pineapple Margarita Award: Gold Score: 93
Tasting Notes: Strong citrus pineapple nose. Smooth all the way through, easy drinking. proximospirits.com
400 Conejos Anejo
Award: Gold Score: 94
Tasting Notes: Rich, full, nice heat. Roasted component is subtle aromatically. proximospirits.com
400 Conejos Cuishe Award: Gold Score: 92
Tasting Notes: Nice woody taste. Mellow smoke. Easy drinking. proximospirits.com
Gran Centenario Anejo Award: Gold Score: 93
Tasting Notes: Rich, salty. Long finish. Elegant. proximospirits.com
Gran Centenario Cristalino Award: Gold Score: 91
Tasting Notes: Good integration. Crisp, bright. proximospirits.com
Gran Centenario Leyenda Award: Gold Score: 93
Tasting Notes: Classy, complex. Well integrated. proximospirits.com
The Bedding of Your Dreams
Natural fibers. Sustainably sourced. 100% organic.
Gran Centenario Plata
Award: Gold Score: 94
Tasting Notes: Mineral notes, rich, bright, velvety, citrus. proximospirits.com
Gran Coramino Cristalino Award: Gold
Score: 92
Tasting Notes: Crowd pleaser. Sweet and savory. proximospirits.com
Stranahan’s Mountain Angel
Award: Gold
Score: 92
Tasting Notes: Earthy, savory and well balanced. Buttery finish. proximospirits.com
QUEEN BEE DISTILLING LLC
Osmia Vodka
Award: Gold
Score: 93
Tasting Notes: Well made. Nice fruity quality. Easy and smooth. queenbeedistilling.com
REDWOOD EMPIRE WHISKEY
Devil’s Tower High Rye Bourbon
Award: Gold
Score: 93
Tasting Notes: Allspice, kettle corn. Full, rich and lovely. redwoodempirewhiskey.com
Foggy Burl Single Malt Whiskey Award: Gold
Score: 93
Tasting Notes: Banana. Herbal finish. Opens with impact. redwoodempirewhiskey.com
SILVER MEDAL & ABOVE
Screaming Titan Wheated Bourbon Award: Gold Score: 93
Tasting Notes: Sweet cream, sweet corn, cardamom and brown sugar. redwoodempirewhiskey.com
SHUCKED BOURBON
Straight Bourbon Whiskey Award: Gold Score: 91
Tasting Notes: Mulled spices. Vanilla. Sweet oak with salty caramel. shuckedbourbon.com
SOTO SAKE CORPORATION
Soto Junmai Sake Award: Gold Score: 94
Tasting Notes: Nice floral quality. sotosake.com
SPIRIT OF GALLO
Familia Camerena Tequila Silver/Plato Award: Gold Score: 92
Tasting Notes: Smooth. Light oak. Hint of clove and citrus. Nice finish. Good traditional Tequila. spiritofgallo.com
Fisher Island Lemonade Original Award: Gold Score: 93
Tasting Notes: Bright citrus. Great blend of fruit and spirits. Well done. spiritofgallo.com
Fisher Island Lemonade Pink Flamingo Award: Gold Score: 92
Tasting Notes: Classic with a twist. Cape Cod with an added punch. spiritofgallo.com
High Noon Hard Seltzer
Black Cherry
Award: Gold
Score: 91
Tasting Notes: Clean and crisp. Deep dark cherry, true to flavor. spiritofgallo.com
High Noon Tequila Passionfruit
Award: Gold
Score: 93
Tasting Notes: Nose of the tropics. Balanced perfectly. Refreshing. spiritofgallo.com
Ron del Barrilito 3 Stars Rum
Award: Gold
Score: 94
Tasting Notes: Browned sugar and Vanilla. Very smooth. spiritofgallo.com
Ron del Barrilito Haciendo
Santa Ana Rum
Award: Gold Score: 92
Tasting Notes: Honey and molasses is very present and nicely done. Great aromas. spiritofgallo.com
Salt Point Cape Cod Canned Vodka Cocktail
Award: Gold Score: 91
Tasting Notes: Authentic style. Good acid. Long finish. spiritofgallo.com
Salt Point Margarita Canned Tequila Cocktail
Award: Gold
Score: 91
Tasting Notes: Classic Margarita in a can! Just add salt. spiritofgallo.com
TOMMY’S MARGARITA
Margarita Mix
Award: Gold Score: 92
Tasting Notes: Classic, perfectly balanced. tommysmargarita.com
AMERAGAVE GOLD
Ameragave Gold Award: Silver ameragave.com
PENDLETON WHISKY
Pendleton Midnight Award: Silver backbone.media
BEEHIVE DISTILLING
Bourbon Award: Silver beehivedistilling.com
Gin Rickey Award: Silver beehivedistilling.com
Moscow Mule Award: Silver beehivedistilling.com
BETTY BOOZE
Sparkling Bourbon with Apple Ginger Sour Cherry Award: Silver bettybooze.com
Sparkling Bourbon with White Peach Honey Mint Award: Silver bettybooze.com
THE BRAND GUILD
Uncle Nearest 1884 Small Batch Whiskey Award: Silver thebrandguild.com
Uncle Nearest Master Blend Edition Batch 032 Award: Silver thebrandguild.com
BRAUEREI LOCHER AG
Saentis Malt Swiss Alpine Whisky Edition Dreifaltigkeit Award: Silver saentismalt.com
Saentis Malt Swiss Alpine WhiskyEdition Himmelberg Award: Silver saentismalt.com
TX WHISKEY
TX Straight Bourbon Award: Silver txwhiskey.com
CALI DISTILLERY
Mavericks Doublewood Small Batch American Whiskeys Award: Silver sukkahhill.com
CHATHAM IMPORTS INC.
Farmer’s Organic Gin Award: Silver chathamimports.com
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SILVER MEDAL
Farmer’s Reserve Strength Gin
Award: Silver chathamimports.com
COLDSTREAM CLEAR
Coffee Rum Cream
Award: Silver coldstreamclear.com
Orange Vodka Soda
Award: Silver coldstreamclear.com
Peach Iced Tea
Award: Silver coldstreamclear.com
Premium Vodka
Award: Silver coldstreamclear.com
THE COMMUNITY SPIRIT VODKA
Almave Ãmbar
Award: Silver thecommunityspirit.com
Almave Blanco
Award: Silver thecommunityspirit.com
DAPPLED TONIC
Aromatic Tonic
Award: Silver dappledtonic.com
DRY LAND DISTILLERS
Cactus
Award: Silver
drylanddistillers.com
ELEVACIÓN SPIRITS CORP.
Blanco Award: Silver elevacion1250tequila.com
THE FALLS DISTILLING
Captain Webb Gin Award: Silver thefallsdistilling.com
River Gin Award: Silver thefallsdistilling.com
FOLEY FAMILY WINES AND SPIRITS
Charles Goodnight Texas Straight Bourbon Award: Silver ffwsales.com
El Mexicano Blanco Award: Silver ffwsales.com
El Mexicano Blanco 90 Award: Silver ffwsales.com
El Mexicano Reposado Award: Silver ffwsales.com
High Ground Vodka Award: Silver ffwsales.com
Lighthouse Gin Award: Silver ffwsales.com
Minden Mill Nevada Straight Rye Whiskey Award: Silver ffwsales.com
Two Stacks Single Grain Double Barrel Award: Silver ffwsales.com
Two Stacks The First Cut Award: Silver ffwsales.com
GRIFFO DISTILLERY
Cold Brew Coffee Liqueur Award: Silver griffodistillery.com
Stout Barreled Whiskey Award: Silver griffodistillery.com
Vodka
Award: Silver griffodistillery.com
HIGH WEST DISTILLERY
Campfire
Award: Silver highwest.com
Old Fashioned Barrel Finished Cocktail Award: Silver highwest.com
LOBOS 1707
Tequila Reposado Award: Silver lobos1707.com
LOS ALCORES DE CARMONA
Puerto de Indias Strawberry Award: Silver ginpuertodeindias.com
MEZCAL AMARÁS
Americana Award: Silver mezcalamaras.com
MOJO
Angel’s Envy Triple Oak Award: Silver mojopsg.com
NOWADAYS BEVERAGE
Cannabis-Infused Spirit Award: Silver trynowadays.com
OOLA DISTILLERY
Left Coast Gin Award: Silver ooladistillery.com
PROXIMO SPIRITS
1800 Coconut Award: Silver proximospirits.com
1800 Cucumber & Jalapeno Award: Silver proximospirits.com
1800 Mango Margarita Award: Silver proximospirits.com
1800 Strawberry Margarita Award: Silver proximospirits.com
1800 The Ultimate Margarita Award: Silver proximospirits.com
1800 Wild Berry Margarita Award: Silver proximospirits.com
400 Conejos Tobala Award: Silver proximospirits.com
Bushmills Original Award: Silver proximospirits.com
Creyente Cuishe Award: Silver proximospirits.com
Creyente Espadin Award: Silver proximospirits.com
Creytente Tobala Award: Silver proximospirits.com
Gran Coramino Anejo Award: Silver proximospirits.com
Pendleton 1910 Award: Silver proximospirits.com
Pendleton Midnight Award: Silver proximospirits.com
Stranahan’s Sherry Cask Award: Silver proximospirits.com
TINCUP, 10 YO Award: Silver proximospirits.com
TINCUP Fourteener Award: Silver proximospirits.com
SIWANI SPIRITS
Silva Award: Silver siwanispirits.com
SPIRIT OF GALLO
Fisher Island Lemonade
Blueberry Wave
Award: Silver spiritofgallo.com
Fisher Island Lemonade
Half & Half
Award: Silver spiritofgallo.com
Fisher Island Lemonade Nude Peach
Award: Silver spiritofgallo.com
High Noon Grapefruit
Award: Silver spiritofgallo.com
High Noon Pineapple Award: Silver spiritofgallo.com
ST. GEORGE SPIRITS VALLEY GIN
Valley Gin Award: Silver stgeorgespirits.com
STEELBOUND BREWERY AND DISTILLERY
Blue Balls Cocktail Award: Silver steelboundevl.com
Powerhouse Award: Silver steelboundevl.com
SUNSTREAM BRANDS
Local Motion Peach Vodka Soda Award: Silver local-motion.co
VICE & VERTU DISTILLERIE INC.
BeDirty
Award: Silver vicevertu.ca
WOOD FAMILY SPIRITS
OG Vodka Award: Silver woodspirits.com
Sunset is now producing a limited line of apparel and accessories.
Profits go to organizations having a meaningful impact on wildfire recovery efforts.
High Noon Watermelon Award: Silver spiritofgallo.com
High Noon Tequila Grapefruit Award: Silver spiritofgallo.com
High Noon Tequila Strawberry Award: Silver spiritofgallo.com
Salt Point Highball Canned Gin Cocktail
Award: Silver spiritofgallo.com
Salt Point Greyhound Canned Vodka Cocktail
Award: Silver spiritofgallo.com
Local Motion Pear Vodka Soda Award: Silver local-motion.co
TILDEN
Lacewing Award: Silver drinktilden.com
Tandem Award: Silver drinktilden.com
VAMPROSE GLOBAL INC.
Psycho Love
CALI DISTILLERY
Sukkah Hill Etrog Liqueur Award: Bronze sukkahhill.com Visit shop.sunset.com/ wildfire-relief or scan the QR code
Award: Award: Silver psycholovevodka.com
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