Spirited Resolutions: What We’re Drinking in 2026 | California Edition

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. Claridad‘s Espadín Capón has become my go-to, a hybrid expression that moves seamlessly between registers. It delivers the fruity, alpine staccato of high notes while simultaneously grounding the palate in lower–register opulence that defines capón. An overachiever for the money. 

Justin Lane Briggs—Spirits Portfolio Manager, Mexico

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, 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 a Ranch Water made with Viva México ‘Tahona High Proof’ 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 to 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. 

My glass this year will be filled with Glengarry 12 Year Single Malt. It’s beautifully balanced—precise, welcoming, and deeply expressive of the Highland’s softer side. For lovers of that classic style (me included), it’s exactly the kind of whisky that reminds us why we fell in love with the category in the first place. 

Brian Tasch—Spirits Content & Education Coordinator

This was a tough one for me. I flip-flopped between my single favorite spirit of 2025 (Entremanos Primavera 2025) and Veso Aperitifs. And don’t get me wrong—I’ll be drinking plenty of those, but who am I kidding? All I want is rum. Thankfully, Skurnik’s rum portfolio is a literal bounty of historic producers and esteemed independent bottlers. So, this year I’m drinking flavored rum. Is that crazy? Not when 2025 brought us Saint Benevolence Mango, MHOBA Sihhenge Pineapple, and Diamond Reserve Guava (though to be fair, Saint Benevolence Mango and MHOBA Sihhenge are technically infused rums). As it turns out, I just want Daiquiris, and these new entries in the portfolio offer easy ways to switch things up whether I’m splitting the base or going all in. Maybe one day I’ll choose something other than rum, but until then, give me Daiquiris! 

• 2 oz flavored rum (I’m personally really digging on Diamond Reserve Guava right now) 
• .75 oz lime juice 
• 2 tsp cane sugar 

You know what to do next. 

Sara Gilford—Spirits Specialist, Los Angeles

If I was a billionaire, I’d only drink eau-de-vie high balls. As I am not a billionaire, I settle for sneaking half an ounce of eau-de-vie into anything I make. 

Recently, I’ve come to believe that the ideal blank canvas for a sly little brandy moment is a White Negroni. It provides the perfect herbaceous background for rich fruit and is reserved enough that you don’t lose any of the eau-de-vie’s subtleties. 

Got some Edenico Guanabana? Tropical White Negroni. Reisetbauer Carrot Eau-de-Vie? White Negroni Salad. St. George Pear Brandy for a California classic. And yes, while technically not a brandy, the Saint Benevolence Mango makes a truly next-level White Negroni addition. 

Aidan Kassel—Spirits Specialist, Southern California

Next year I’d like to drink more of Tosba’s incredible Mezcals! 

Earlier this year a few of our team members had the fortunate opportunity to visit our friends at Tosba Mezcal. It was a long drive and a somewhat harrowing journey from Oaxaca City through the Sierra Juarez mountains; a trip that took an entire day and then some, but our destination was magical. 

Surrounding Tosba’s palenque, the agaves dot the property amidst a cornucopia of tropical fruit. Plantains, coffee plants, and enormous mango trees grow side by side with Espadín, Tobalá, Espadilla, Dua Warash and many other varieties. I was always told that Tosba’s mezcals had a tropical fruit quality, but it was incredible to see firsthand how this was done with intention. The story of the cousins that produce Tosba, Edgar and Elisandro, is one of true grit, passion, and a love for their land. 

It’s easy to open a bottle and forget the work and spirit that went into making it all happen, and in 2026 I want to celebrate brands like Tosba. 

You can hear more about Tosba’s story on this great NPR Podcast. 

Michael Craig-Reed—Spirits Specialist, Northern California

You’re busy, right? It’s the holidays. You hardly have time to read this blog; do you have time to shake a cocktail? This year, we’re drinking NEAT POURS. And the best neat pour (highly subjective) is French Brandy. Spring for the Calvados with the wax top, or really treat yourself with a Vintage Armagnac from Château Pellehaut, or make a pocketbook play with the undervalued and over-aged Legend 1863 Cognac from Hardy. 

Put it in a snifter? Great. A rocks glass? Sure. A paper cup? Fine with me. Just get something good and remember to savor. 

Gaby Dion—Spirits Specialist, Orange County/San Diego

As I look ahead to 2026, I am increasingly convinced that the next major shift in cocktails will come from the evolution of the Highball. Guests are already showing interest in lighter, longer drinks, and I see that curiosity expanding into sparkling components beyond traditional soda water. I expect to see highballs lengthened with sparkling coconut water, tepache, and kombucha, each bringing a unique texture and subtle flavor of its own. 

I also anticipate that force-carbonation will play a much larger role behind the bar. More programs are investing in equipment that allows them to carbonate à la minute, and I believe this will push the category into exciting new territory! 

Here is one of my favorite variations that I created using a sparkling coconut water: 

Abracadabra 

• 1 oz Chairman’s Reserve Legacy Rum 
• .5 oz Hampden Estate Rum Fire Jamaican Rum 
• .75 oz Turkish coffee syrup** 
• .5 oz lime juice 

Give ingredients a short shake in a mixing tin and then add 2 oz of the sparkling coconut water* to the tin. Pour over fresh ice in a Collins glass. Garnish with a mint sprig and toasted coconut flakes. 

*Strange Water Sparkling Coconut Water preferred.  

** 1:1 coffee syrup steeped with cardamom and orange peel 

Nate Crowe—Spirits Specialist, San Diego

The OKA GIN has been my ride or die for pretty much the entirety of 2025, and probably will be for 2026. It’s pretty and delicate, but it also packs a punch with Himalayan juniper and 43% ABV. Whereas a lot of Japanese gins (though I am in love with them) don’t work well in drinks like a Negroni because the gin gets overpowered by the intensity of the red bitter, this one stands up in any drink I’ve used it in.  

I tend to be on the lazier side when I’m making drinks at home, so I usually just drink this as a Gin Rickey: 

• 2 oz OKA GIN
• .5 oz fresh lime juice 
• 4–5 oz cold soda water 

Combine ingredients in a highball over ice and garnish with a lime twist. 

When I’m feeling spunky, I make myself a stiff yet delicious Martini: 

• 2.5 oz OKA GIN 
• 0.5 oz OKA Bermutto Dry Sake Vermouth 
• Dash of King Floyd’s Orange Bitters 

Combine ingredients in a mixing glass and stir with ice. Strain into a coupe or Nick & Nora and garnish with a lemon twist.