America’s modern craft spirits scene has roots in 1980s California, when distilleries like St. George Spirits offered consumers something new to drink. But the movement picked up over the past two decades and has swept across the country. Stroll through an industrial neighborhood and it’s seemingly impossible to not encounter a craft distillery. Liquor stores and bars now line shelves with craft spirits.
What constitutes a “craft” product is up for debate, but the American Craft Spirits Association defines a craft distillery as one that’s transparent, not too big, and has an ownership stake in what it makes. The term is less clear for consumers and bartenders.
“Does craft mean good? Does it just mean small? Does it matter if the distillery is boutique but average, or established but less adventurous?” says Rubén Rolón, bar director at Bar Colette in Dallas, and a former recipient of the Michelin Exceptional Cocktails Award.
Rolón likes to associate the term with arts and crafts, “coloring outside the lines, being playful, free, making something that feels unique. Like Billy Madison coloring the duck blue. Who cares? Just have fun,” he says.
“What excites us about the craft whiskey category is the creativity and passion these producers bring to the table,” says John Loscalzo, team lead and whiskey aficionado at Whiskey Ridge, a bar and restaurant in Driftwood, Texas. “Without the limitations of tradition or scale, they’re free to experiment, take risks, and create whiskeys that feel fresh and personal. More than anything, it’s the individuality and storytelling behind each bottle that sets them apart from larger players, and that’s what keeps this space so dynamic and inspiring.”
There are several thousand craft distillers in the U.S. And we’re not going to lie to you: Not all of them are good. Some of the country’s best spirits are still made at big, established operations that have done it for centuries. But the craft spirits scene has never been bigger, better, or more competitive.
These are six craft distillers to keep on your radar, plus bartender-approved bottles to pick up the next time you’re looking for whiskey.
WhistlePig PiggyBack Bourbon
Food & Wine / WhistlePig Whiskey
Vermont-based distiller WhistlePig produces some of Rolón’s favorite barrel finishes, and he appreciates its imaginative branding.
“My go-to craft whiskey right now is WhistlePig PiggyBack Bourbon,” he says. “On the palate, it tastes like dulce de leche on warm brioche: flavorful, smooth to sip, and great in a cocktail.” He loves that it’s 100 proof and has a high-corn mash. Rolón says that the bourbon isn’t trying too hard to be cool. It’s “just honest juice,” he says.
Ironroot Republic Distillery Promethean Bourbon
Food & Wine / Ironroot Republic Distillery
Ironroot launched in 2014, and it’s racked up awards for its lineup of whiskeys, which includes bourbons that highlight heirloom corn varietals.
“It’s always great to see local Texas distilleries like Ironroot, out of Denison, take the scene by storm,” says Loscalzo. “Their Promethean bourbon has been a fan favorite at Whiskey Ridge. Versatility would be an understatement with this one. Whether you want to have an Old Fashioned, a Manhattan, or just something to sip on neat, this whiskey will answer the call. The bold flavors of vanilla and caramel are refreshingly balanced with oak and tannin. We love it, our guests love it, it’s a win-win.”
Still Austin Whiskey Co. Cask Strength Bourbon
Food & Wine / Still Austin Whiskey Co.
Originally offered as a limited release, Still Austin Cask Strength Bourbon is now a staple for the Austin-based distiller. “For a younger whiskey, it has a wonderful depth, ranging from a touch of dark brown sugar to grilled peaches, and ending with a spicy oak and nutmeg finish,” says Loscalzo. It’s affordable, too. Loscalzo says it compares to many bourbons that are quadruple the price.
Great Jones Distilling Co. Straight Bourbon
Food & Wine / Great Jones Distilling Co.
New York’s Great Jones Distilling Co. opened in 2021, and it’s made a name for itself among bartenders and enthusiasts. That includes Bridget Ramsey, bar manager at Judy & Harry’s in Asbury Park, New Jersey, who especially likes the distillery’s Straight Bourbon.
“I love its balance of toasted grain, caramel, and vanilla on the nose, with a classic palate of caramel and toasted corn, and a smooth finish of creamy vanilla and pepper,” she says. “It is versatile enough to sip neat or mix into a cocktail, and [it’s] even more meaningful knowing it is distilled in Manhattan with 100% New York grains.”
NY Distilling Co. Jaywalk Straight Rye
Food & Wine / NY Distilling Co.
“NY Distilling Co. is one of my favorite craft whiskey distilleries,” says Robert Lam-Burns, bar manager at LenLen, a Thai bar and restaurant in New York City’s Flatiron District. “They are doing an amazing job of creating unique and delicious products.” He recommends Jaywalk Straight Rye, made with heirloom rye from the Finger Lakes region in upstate New York.
“Heirloom rye has historical significance in rye production in the U.S. that dates back to the 1800s,” says Lam-Burns. Heirloom rye was lost over the decades, but distillers like NY Distilling Co. again highlight it. He calls Jaywalk “special due to its very robust flavor” and says the distillery “pays attention to detail by crafting products based on thoughtful historical research.”
Widow Jane Distillery Lucky Thirteen
Food & Wine / Widow Jane Distillery
Brooklyn-based Widow Jane recently began to distill its own whiskeys, but the brand first made its name by sourcing spirits. One of those sourced whiskeys, Lucky Thirteen, received extra maturation time in the brand’s Red Hook warehouse. It’s non-chill filtered and cut to proof with local limestone mineral water.
“Thirteen years is a very uncommon age statement release, especially in American whiskey,” says Lucas Robinson, beverage director at Catch Hospitality Group and New York City’s The Corner Store. “This one has all of those classic, well-aged bourbon tasting notes, with tons of toasted coconut and savory notes like dill, and it’s just a really interesting flavor profile that a lot of people might enjoy if they have the opportunity to taste it.”