Spirited Resolutions: What We’re Drinking in 2026

Adam Schuman—Spirits Portfolio Director 

I hate to be so on trend, but I cannot consume enough mezcal—especially mezcal distilled in the mountainous municipality of Miahuatlán. I bounce back and forth between Nuestra Soledad ‘Lachiguí‘ and Claridad’s Espadín Capón. When I want something fruity, alpine, and herbaceous, playing in the timbre of a flute, I reach for the Nuestra. And when I wish to lower the register and round out the palate, Claridad is the opulent yet fruit-driven expression that overdelivers for the money. 

Justin Lane Briggs—Spirits Portfolio Manager, Mexico

Ranch Water!  

OK, it sounds sacrilegious (sacrelicious?), but I can’t deny there is a grace note in the recent trend of Tequila + Soda / Mezcal + Soda orders at the bar. It’s not appropriate for every bottle—or even most bottles—of fine agave spirit, but for certain items…particularly those involving “pechuga-adjacent” destilados con sabores, like Macurichos Espadín con Cacao, or Amatitena Barrancas, or basically anything from Salvadores, it can be a delightful way to stretch some highly concentrated and complex flavors into a long, refreshing drink without the domination of an added ingredient, like grapefruit in, say, a Paloma.   

At different levels of dilution, different esters, flavors, and textures present themselves, which occasionally goes astray, but often gives platform to aspects of a spirit’s profile that might otherwise have been easy to overlook. I have fond memories of speaking with a legendary bourbon distiller, years ago, who avowed that his preferred way of drinking his own spirits was 4:1 water to whiskey on crushed ice for the same reasons of opening subtle notes through extensive dilution. (He also pointed out that it had the added benefit of slowing his consumption and adding hydration to the mix.)   

At the time, I was flabbergasted. But the lesson stuck, and now I feel somehow as though I’ve matured into the kind of Wise Spirits Elder that he modeled for me all those years ago, drinking long and slow, and embracing a low-ABV method of contemplating certain bottles of booze. Of course, I say all this now, but next month I’ll probably be guzzling some puntas on a dusty road in Oaxaca, back to classic high-ABV form.  

But for now, if you want to join in, try an experiment with me and compare a Ranch Water made with Don Vicente ‘Fuerte’ Blanco beside one made with Montagave ‘Heritage’ Blanco, go from there, and thank me later. 

James Pellingra—Spirits Portfolio Manager, Whisk(e)y 

2026 feels like the right moment to reconnect with the spirit that first pulled so many of us into this industry: Scotch Whisky. Before categories multiplied and trends accelerated, Scotch was the benchmark. It was the romance of old-world distilleries, the promise of place in every sip, and—at least for me—the unmistakable magic of those shelves in my first retail job. 

I can still picture them: Bruichladdich, Duncan Taylor, Dalmore, Bunnahabhain, Macallan—lined up like invitations into a deeper world. There was something iconic, almost endearing, about Scotch in the early 2000s. And it was always tied to memory. For me, that memory will forever be watching my grandfather during the holidays, quietly enjoying a Johnnie Walker Black on the rocks. That glass said more than words ever could. 

So, in 2026, I’m fully diving back into Islay, led by a producer that continues to elevate the style for me: Kilchoman. What keeps me hooked on peated whisky is how adaptable it is. Put it in sherry casks, and the smoke turns dark and savory. Age it in port, and it softens into berry and spice. Give it Madeira, and everything lights up—sweetness, fruit, and smoke all working together instead of competing. 

That balance—smoke meeting sweet in all the right ways—is what makes Islay whisky endlessly compelling. 

Jon Miner—Spirits Operations Manager 

My latest obsession is also something of a guilty pleasure—Liquori dell’Etna’s Liquore di Pistacchio. 

I think when you’re feeling sinful and decadent, the secret is to go all the way. I’ve been craving and playing with cocktails that lean more late-night snack or after-dinner treat than my usual stirred and strong, with the cream base of Pistachio making me think of a Grasshopper as (please forgive me for the pun) a great jumping-off point. 

I call my favorite riff so far the Lacewing: 

• 1 oz Contratto Fernet 
• .5 oz Eda Rhyne Appalachian Fernet 
• .5 oz Giffard Menthe Pastille (Mint) 
• .5 oz Liquori dell’Etna Liquore di Pistacchio (Pistachio) 
• .25 oz Liquori dell’Etna Liquore di Mandorla (Almond) 
• .25 oz Giffard Crème de Rose Liqueur 
• 2 dashes Rhum J.M Fleur d’Atoumo Bitters 

Combine ingredient in a mixing tin and shake with ice. Strain into a coupe. 

It’s more complex and more herbal than you might expect (think less Peppermint Patty and more Turkish Delight), but it keeps a full, satisfying creaminess and hits all those dessert-craving pleasure centers in the brain all the same. 

Michael Longshore—Spirits Content & Education Coordinator 

Falling for a critics’ darling like Starlight screams lazy choice, but there’s so much to like about this small Indiana farm distillery—and that’s before you even open a bottle. They’re a poster child for a successful craft spirits endeavor—and a proud part of the Skurnik spirits portfolio. I’ve particularly been enjoying their honey-finished small batch bourbon. 

American finished whiskeys are having their moment, and this despite people tending to shoehorn them into the flavored whiskey category, which is crammed with junk. Starlight Honey Reserve is a properly aged bourbon that spends its last months before bottling in a toasted American oak cask that previously held honey. Not to gild the lily, but since we’re talking about Starlight—champions of all things grain-to-glass—the honey comes from the apiary on their own farm, from bees that have spent the year drowning in the nectar of the Huber orchard and vineyard. 

Honey barrels do for Starlight’s pot-distilled bourbon what a good Oloroso sherry butt does for a single malt Scotch: Layers of flavor are imparted by a brush rather than a hammer. It’s a beguiling late-night sipper, tailormade for a time of year when “late-night” starts around 7 PM.  

Sarah Lovrien—Spirits Specialist, Hudson Valley & Albany 

As we head into the holidays, it’s always exciting to explore ways in which we celebrate around the world. How do you best look back at the year behind you, and celebrate what lies ahead? Coinciding with the fall harvest, Mexican producers are combining citrus, orchard fruits, root vegetables, nuts, herbs and valued proteins to create a spirit that is prized for its ability to capture the art of celebration: Pechuga. 

These limited batches are reserved for sipping on special occasions, and in the spirit of this tradition, you’ll start to see small bursts of pechugas arrive in our portfolio in time for the holidays. Our favorite (nearly) year-round option is El Jolgorio Pechuga (turkey, pineapple, plantain) made by the Cortés family. While you’ll find most pechugas are made with mezcal, we have a few atypical expressions that shouldn’t be missed: Estancia Raicilla Pechuga (turkey, apples, pumpkin seeds) was the first of its kind in the US, and Flor del Desierto Sotol Cascabel (rattlesnake, quince, citrus) is a recipe that captures the imagination (and also happens to be one of the few pechugas that is barrel-aged). Not a meat eater? We have protein-free versions using only veggie-friendly ingredients. Amatitena Tequila Barrancas is a personal favorite, using the mango, mamey, and plums that grow around the fábrica and bottled at a high proof of 55%. 

Keep an eye out for very limited, one-off batches— we’ve enjoyed many from the likes of Tlamati, Real Minero, and Aguerrido, among others. While we see many come and go, rest assured we’ll always have a few exciting batches on hand for those looking to celebrate, whatever the occasion! 

Cliff Oldfield—Spirits Specialist, Northern New Jersey 

For 2025 I’m looking to bring the ABV down a little. We are lucky enough to represent some of the most amazing Non-Alcoholic producers here at Skurnik. St. Agrestis (here in NJ), Giffard, and El Guapo (Holiday Pie Bitters, anyone?) are just a few. Non-alcoholic drinks are not only for people abstaining from alcohol, but also for extending a night out when consumed in-between alcoholic drinks.  

The Classic Phony Negroni was my favorite offering from St. Agrestis, but this year the new Phony White Negroni came on strong and has leapt into my top spot. The Tasting Alliance agrees, naming it the first non-alcoholic contender to win Best RTD Cocktail of the Year!  

We all know and love the Giffard lineup of amazing liqueurs. Now they have expanded into the N/A space and given us four great offerings that can be used in non-alcoholic cocktails, or their own in a Spritz, or even in alcoholic drinks to help bring down the ABV a bit. My favorites flavors are the NA Pineapple Liqueur and the NA Ginger Liqueur.  

You don’t have to sacrifice great flavor when switching to something without alcohol and we have numerous offerings that prove it! 

JB Bernstein—Spirits Specialist, Pennsylvania

So many fun things have been coming to us from Japan in recent years. From Scarlet’s spins on classic aperitivi to Mizunara Japanese Oak Liqueur from The Japanese Bitters Company. But what I’m most excited about going into 2026 is Kokuto de Lequio—a truly unique liqueur from Okinawa celebrating the region’s highly prized black sugar, known as kokutō. 

Made using two types of kokutō sourced from Iriomote and Yonaguni Islands, Kokuto de Lequio uses local Awamori (rice distillate) and double pot–distilled rum from 100% kokutō, using proprietary yeast cultivated from local Okinawan sugarcane. 

It’s deep and rich, with a heavy nose of funky molasses, golden raisin, and walnut. On the palate, it’s a straight brown-sugar bomb. 

I’ve just started diving into the cocktail possibilities, but it sings in an Old Fashioned, a Daiquiri using their outstanding Yambaru Spiced Rum, or a simple highball. And if you truly hate yourself, mix equal parts Kokuto de Lequio with Opal Icelandic Liqueur (iykyk). Yes, friends—the KOKUTOPAL shot is born! 

Tim Miner—Spirits Content & Education Manager

This year I’m going full Tropical Cocktail. I want to be sitting at a bar with the drink that has the most outlandish garnish possible! But just because I want escapism, don’t think that resigns me to rum alone. Every spirit under the sun has a home in tropical cocktails. I just made a Mezcal Mai Tai that was pretty tasty. Check out the spec and mix one up at home!  

Tongue Tai’d 

• 1.5 oz Claridad Espadín Mezcal 
• .5 oz El Dorado Cask Aged 8 Yr Rum 
• .5 oz Liquori dell’Etna Liquore di Pistacchio (Pistachio) 
• .75 oz. Giffard Crème de Rose Liqueur 
• .75 oz lime juice 
• .25 oz simple syrup 
• 1 dash King Floyd’s Aromatic Bitters 
• 4 drops saline solution 

Combine ingredients in a mixing tin and shake with ice. Strain into a pilsner glass over crushed or pebbled ice and garnish with a lime wheel and orchid. 

Anne Robinson—Spirits Specialist, Metro New York

2025 was too tough: I’m back on Martinis. I make mine with Armónico Gin from San Juan del Río (made with the usual botanical suspects plus unique Mexican ingredients like marigold and avocado leaf), dry. (Ok not dry dry, let’s not get crazy; a sensible two-and-a-quarter, three-quarter spec is plenty). No ice, but make it cold and leave out the orange bitters unless you want to get in a fight. Garnish with all the snacks on the side because I’ll need to anxiety eat. 

2026 WATCH OUT MARTINI 

• 2.25 oz Armónico Gin 
• .75 oz Antica Torino Dry Vermouth 

Stirred, served up. 

Garnish ideas: lemon, grapefruit, and orange twists, fancy olives, caperberries, cornichons, tamarind candies, tiny grilled cheeses…