Josh Rice | Curio and Bodega
Seeing all the mezcal and tequila available in Arizona drove me crazy. Realistically, I would like to see more offerings from Del Maguey, Minero, and Chichicapa specifically. Piedre Almas Mezcal. Fortaleza Tequila. Pretty much anything agave-based. I would also like to see the “missing parts” of product lines we don’t have. Things like Yellow Chartreuse, Rittenhouse Rye from Heaven Hill, Angostura’s rum and amaro, and the amaris that are carried by distributors in other states. Things like Meletti, Becherovka, and Unicum. (Editor’s note: While we were all snowed in watching Netflix last month, Josh was attending the Fourth annual Arizona Cocktail Week. His Instagram was a week-long slideshow of things that made us jealous, including endless tastings, a golf-cart pub crawl, and at least one pool. Bullshit.)
Sean Ward | Giuseppi’s Ritrovo
There are many styles of high proof that are regionally under-repped in Ohio. Specifically South American products such as Cachaça, or Northeastern European products like Genever and Acquavit. And for godsakes, Yellow Chartreuse… P.S. more amaro… and Japanese whiskey.
Emily George | Lindey’s
Speaking for Lindey’s, we’d like to see a greater range of offerings for pisco (only one option, isn’t an option) and mezcal. If we were able to demonstrate the range of styles for these products we could choose one that would be right for our concept. Speaking for myself personally, I would like to see a decrease in the bureaucracy that limits our access to small distributors. Ohio has an extremely high barrier to entry for small companies, and it is absolutely prohibitive for smaller distilleries. Maybe we don’t need to carry every small distillery on every shelf in every state store, but if a restaurant is willing to commit to a case purchase, they should be able to bring it in without having to have it added to the entire state list first.
Josh Gandee | Harvest Clintonville
Yellow Chartreuse: If you are lucky enough to have become a fan of its stronger, less sweet brother, green chartreuse, then you are that unlucky to have not tried this. It’s complex, yet subtle, and adds a new light to citrus-forward cocktails.
Amer Picon: I was gifted a flask filled with the Brooklyn cocktail a couple of years ago for my birthday that used the correct recipe. I’m saddened by the “less than” attempts at recreating this blissful moment in its absence.
Ancho Reyes: There doesn’t need to be a right season to add a comfortable sipping spice to cocktails. This liqueur can add warmth to your Old Fashioned while fireside, or add a kick to a poolside margarita.
Also [Jeppsen’s] Malört, because sometimes we deserve to be punished.
Rebecca Monday | Curio and Mouton
I want all the Armagnac in Ohio! I’ve recently grown obsessed with [brandy], yet we only have one available. Armagnacs have a fiery nose, yet are velvet-soft on the palate, offering attractive aromas of violets and successive flavors of caramel, ripe pears, and cooked peaches. Why would you not want this option for dessert at your local spot?