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An Irish whiskey made for slowing down, conceived in lockdown when good company was in short supply. Blended smooth and layered for an easy-going highball with soda. Stay Lazy.

A range of bitters hand-crafted in Australia from natural botanical herbs and spices to long-held secret recipes. To a bartender or a connoisseur, the difference is there in the first drop.

Rum founded in Santiago de Cuba in 1872 and now made in the Dominican Republic, aged by the solera system the family pioneered for rum. Gran Reserva 15 is the original.

An Indiana bourbon blender rather than a distiller. Penelope sources four-grain spirit and finishes it in rosé, Tokaji and orange-wine casks, making it one of America's fastest-growing whiskey brands.

Kentucky straight bourbon from Lux Row Distillers in Bardstown, made to a traditional sweet sour mash, high in corn and rye-forward, then charcoal-filtered after maturation for a smooth, clean finish.

Bourbon crafted at the historic Ross & Squibb Distillery in Lawrenceburg, Indiana, above the pure Miami Aquifer and on the site of one of George Remus's largest Prohibition-era distilleries.

Rye from Lawrenceburg, Indiana, where master distillers and blenders have been perfecting hand-crafted rye since 1847 in one of America's last Prohibition-era distilleries, the taste that made Indiana the rye capital.

Kentucky bourbon from Limestone Branch Distillery, rebuilt by brothers Steve and Paul Beam, seventh-generation descendants of the Jacob Beam who sold his first barrels of corn whiskey in 1759.

Tequila from a family that has grown agave and distilled for four generations, keeping to the processes and values handed down each time. Every bottle carries that legacy on to the next.

100% blue agave tequila from Destiladora González González in the Jalisco highlands near Arandas, where fourth-generation distiller Graciela González keeps to the methods her family has used for more than 150 years.

Wheated Kentucky bourbon made since 1849 as a softer answer to rye-heavy spirits, now distilled at Lux Row Distillers in Bardstown. Wheat in place of rye gives a smooth, sweet palate.

Irish whiskey from the band behind Whiskey in the Jar, made with West Cork Distillers: a triple-distilled blend matured in ex-bourbon casks and finished in double-charred oak, non-chill filtered.

Straight rye from the Beam family's Limestone Branch Distillery, an ode to what master distiller M.C. Beam would have made had Prohibition not silenced his stills. Finished in cream sherry casks.