How to Find Premium Tequila in a Saturated Market

The agave-based spirit may be shaking off its dive-bar reputation, but the industry is still awash with inferior brands. Here’s how to find the real deal—and why it matters. 

By Jason O' 14/11/2023

Twenty years ago, tequila was considered the basest of spirits, relegated to dives and college bars. Most of what you’d see were mixtos, cheap versions made of 51 percent agave and 49 percent corn or sugar syrup, resulting in the type of low-quality swill that demanded not only a chaser but also a sort of pre-chaser. You may recall the ritual: Lick a pile of pure salt, choke down the shot, then bite into a lime wedge as your throat burns, your eyes water, and the regrets begin.

Today’s tequila landscape is unrecognisable. The growth has been profound. Tequila consumption in America has roughly doubled in the past seven years, recently overtaking whiskey and set to pass vodka. What’s more, the majority of the ascent has left mixtos behind: In 2022, for the first time ever, 7 of every 10 bottles of tequila consumed in America were 100 percent agave. Tequila is so popular, agave distillates have begun to pop up all over the world, including in South Africa, India, Australia, Peru, and New Zealand—where there’s a distillery making a limited-edition Blue Weber agave that sells for nearly $600 a bottle. The spirit cannot be labeled “tequila,” unless it’s made with Blue Weber agaves in one of five designated states in Mexico, the most famous of which is Jalisco. (That New Zealand bottle is known as TeKiwi.)

Arguably more dramatically, there has been a radical transformation of tequila’s reputation. Since George Clooney and his partners Rande Gerber and Mike Meldman famously sold their Casamigos tequila brand in 2017 for a billion, a tequila company has practically become a lifestyle accessory for Hollywood royalty, TV stars, NBA heavyweights, musicians, comedians, socialites, influencers, and whichever one(s) of these Kendall Jenner is (hers is called 818). Dwayne “the Rock” Johnson’s Teremana tequila, launched in 2020, is already the industry’s 10th-largest brand and the fastest growing in the spirit’s history.

But listen closely enough and you hear a heavy sigh from distillers and aficionados alike. The rapid proliferation of tequilas—there are currently almost 3,000, a full third of which were created in the past five years—means that while consumption has never been higher, it has also never been harder to separate the signal from the noise. With no shortage of folk eager to sell you their $100 blancos, it’s no surprise that many of these products are built more on marketing than on quality. There’s a code of honor in tequila; no one publicly insults anyone else’s brand. But as distillers and professionals will tell you, there are basic universal principles of good tequila making. And if you’re hoping to find a truly premium version, it helps to know what those tenets are.

Complexity From the Ground 

Tequila and its cousin, mezcal (a spirit made in Mexico from any type of agave plant), have a superpower: They are the only spirits in the world for which the standard way to enjoy them is neat, at room temperature, and unaged—at least, not the way we tend to think about aging. Blancos, by far the most popular variety, never see the inside of oak barrels.

Harvesting agaves at Don Fulano Jimadores.

“With tequila, it’s very important to understand that maturation begins in the fields,” says Sergio Mendoza, who produces Don Fulano and Fuenteseca, among other premium brands. As part of a long line of agave farmers, he’s one of the few tequila producers to own his own plants. “When you talk about maturation, people expect you to start talking about barrel aging,” he says. “But we’re talking about a raw material that is way more complex than most raw materials used to make spirits.”

Agaves take a long time to grow. You’ll almost never hear anyone talk about where the corn or wheat for their whiskey comes from, because those grains are harvested every fall and don’t express much of a sense of place. Blue Weber agaves, on the other hand, take an average of seven years to reach maturity. Agaves have terroir, like wine grapes, and when fully ripe have an inherent complexity. “You can literally put a glass up to the still and you’re drinking a product that has a maturation of seven or eight years,” says Mendoza.

El Negocio master distiller Chava Rosales.

Agriculture is one aspect of the industry damaged by the recent surge of interest in tequila. The agaves that are becoming ripe this year were planted when demand was half of what it is today, inflating their price. Rather than pay the premium, unscrupulous distillers will harvest immature agaves in the name of higher margins. “Harvesting young sacrifices all the richness of flavor, the complexity, the depth, everything we identify with tequila,” Mendoza laments. “There’s nothing you can do in the process to make up for that mistake. That’s why so many of them use additives, to make up for everything they’ve lost.”

Additive Free

Additives are the open secret of the tequila industry, the thing no one used to talk about. Even if a label reads “100 percent agave,” the liquid inside might be only 99 percent agave, because producers can still add up to 1 percent by volume of lab-designed sugars, oak essence, glycerin, or caramel coloring without being required to disclose that they’ve done so. In other words, tequila brands can (and do) say that their vanilla sweetness is a result of extra-special barrels or extra-delicious agaves when, in fact, the flavor comes courtesy of industrial sweeteners they’ve dumped into the tanks.

Agaves destined for the distillery.

“Tequila doesn’t taste like cupcakes,” says Eduardo “Lalo” González, who launched his additive-free tequila, Lalo, in 2021. In his view, undisclosed additives mislead the consumer to think “that good tequila tastes like vanilla or bubble gum.” González named his business in honor of his father, a tequila maker himself also called Lalo, who started a brand to honor his father in the 1980s called Don Julio. González believes that a big part of Lalo’s 160 percent year-over-year growth is thanks to consumer demand for unadulterated spirits.

Aiding in the pushback against additives, in 2020 the independent informational website Tequila Matchmaker introduced a Confirmed Additive Free certification to its database of over 5,000 bottles, providing aficionados an easy way to search for uncorrupted spirits. (As of this writing, 102 brands have made the list.) “The additive-free certification is going mainstream,” says Grover Sanschagrin, who, with his wife, Scarlet, operates the site. “Retailers tell us it’s an easy sell and has become a differentiator on the shelf. People are telling us now that they can’t get a distribution deal unless they’re on the list.”

Workers bottling Fortaleza.

Nick Lutz and Adam Craun, cofounders of the brand-new company El Negocio, sought Tequila Matchmaker’s certification before bringing their product to market—and even before they began production. (The brand debuted on shelves in October.) “When we started interviewing different distilleries, we were only really interested in ones that held true to traditional methods,” says Lutz. “Traditional methods do not include dumping sugar, wood flavor, and all that stuff into the product.” Craun is a winemaker—a cofounder of Memento Mori, makers of a 100-point Napa Cab—so his interest in discerning a sense of place in the liquid, influenced by the weather, the soil, and the agave, means that going additive-free was integral to the project. (In fact, Lutz and Craun have such faith in the ability of tequila to take on terroir that they believe connoisseurs will be able to identify and celebrate the nuances in yearly vintages just as wine collectors do.)

El Negocio cofounders Nicholas Lutz and Adam Craun in the distillery.

The Sanschagrins, for their part, say that they don’t believe additives are necessarily bad, or that people who prefer tequila with additives are wrong; plenty of consumers clearly favor a sweeter tequila, which reduces the perception of alcohol burn. Rather, the Sanschagrins say they initiated the certification system simply out of frustration with the lack of transparency.

González agrees. “If I have a latte and I put milk and Splenda in it, someone could say, ‘That’s additives!’ ” he explains. “I say, ‘Of course it is! But I know about it.’ ”


For every step in the tequila-making process, there’s a way to do it cheaper, quicker, and more industrially. While traditional producers slowly roast their agaves in brick ovens for 36 to 72 hours, others rely on autoclaves, which utilize pressurized steam, to shorten the cooking time to only 7 to 12 hours. Still others employ diffusers, building-size industrial machines that use high-pressure water to shred the agaves without cooking them at all, thereby extracting tremendous yields and completing the whole operation in just a few hours. Critics say that if a brick oven is akin to a slow cooker, a diffuser is like a microwave.

“There aren’t many people who make tequila our way, because it’s so expensive to make it our way,” says Guillermo Erickson Sauza. You may recognize the surname. His great-great-grandfather Cenobio Sauza bought a distillery 150 years ago in a small village in Jalisco called Tequila and started making an agave spirit that he would name after the town. The company passed from father to son for 100 years until Francisco Javier Sauza, Guillermo’s grandfather, sold it in 1976. Today the Sauza tequila brand is owned by the multinational behemoth Beam Suntory, Inc.

Guillermo Erickson Sauza (left) of Fortaleza and his son Billy.

In 2005, Sauza dusted off some ancient distilling equipment the family still owned and started making a tequila he initially called Los Abuelos (“the Grandfathers”), though after a trademark dispute, he changed the name to Fortaleza. Sauza endeavored to make tequila by the same methods his family practiced a century ago, using fully mature agaves, brick ovens, pine tanks for fermentation, and small copper stills—and avoiding additives. He also took the process one step further by reviving an archaic technique to separate the fibers from the juice with a two-ton volcanic stone called a tahona, which used to be pulled by a donkey named Chencha. (The electric tractor that has since replaced Chencha is the only bit of electricity in the whole operation.) “We take a hit on yields,” Sauza says but insists the flavor is unmatched.

Don Cenobio Sauza in 1860. Sauza named his agave spirit after the town of Tequila.

The point is not that a tahona makes a better product than a screw mill or a roller mill—this question is a matter of some debate among aficionados, though the community finds easy unanimity in condemning diffusers—but that tequila is an expensive and difficult product to make well. Shortcuts are always available, tempting brand owners with promises of higher yields and profits. Unless it’s personally important to the owner to follow tradition, they won’t. “If you’re building a business to sell it off and make money,” Sauza says, “you certainly aren’t going to do it with a tahona.”

Still, he finds equanimity in the shadow of these shiny new giants. While he’d prefer that consumers support family-owned Mexican brands, he points out that the new interest in tequila from multinational companies and consumers around the world is likely a net positive. “George Clooney and the Rock are bringing in people that might never have considered drinking tequila,” Sauza says. “And that’s good for our industry.”

Six to Savor

These bottles from small producers, all worthy of any true aficionado’s cabinet, value process and craftsmanship over influencer hype.

Tequila Ocho Blanco

Ocho was among the first tequila brands to experiment with terroir on a large scale. Batches vary year by year, but expect pepper, tropical fruit, and citrus on a broad base of roasted-agave nectar. $50

Siete Leguas Blanco

Siete Leguas has been a consistent favorite of tequila connoisseurs since its founding in 1952. This bottle features an explosion of roasted agave, with citrus, earth, minerality, black pepper, and honeysuckle-like florals all kept in perfect balance. $50

G4 108 High Proof Blanco

While tequila sold in the U.S. is almost always bottled at 40 percent alcohol, it can legally go all the way up to 55 percent. This excellent high-proof example, from the third-generation producer Felipe Camarena, sits at 54 percent but doesn’t read hotter so much as louder, fuller, and more impactful. $116

Fortaleza Reposado

Tequila is its truest self when unaged (blanco), but a touch of barrel maturation can enhance
its flavors. This full-bodied tequila (frequently sold by retailers for more than twice its sticker price) spends six to nine months in used bourbon barrels, resulting in an almost buttery richness. $70

Cascahuin Tahona Blanco

This special edition showcases the classic agave and pepper flavors alongside an enticing greener note reminiscent of jalapeños or even olives. It’s made by the same Cascahuín distillery that produces the equally excellent El Negocio. $109

Fuenteseca Cosecha “Huerta Singular” Blanco 2018

The deepest exploration yet into the idea of “single vineyard” tequila, this limited-edition variety was
made from a high-altitude plot in Michoacán. Baking spices, intense minerality, and bold, fresh herbs bound out of the glass. $235


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First Drive: The Porsche 911 S/T Is a Feral Beast That Handles the Road Like an Olympic Bobsledder

The commemorative model borrows underpinnings from the GT3 RS and includes a 518 hp engine.

By Basem Wasef 23/10/2023

The soul of any sports car comes down to the alchemy of its tuning—how the engine, suspension, and chassis blend into a chorus of sensations. The secret sauce of the new Porsche 911 S/T, developed as a tribute to the 60th anniversary of the brand’s flagship model, is more potent than most; in fact, it makes a serious case for being the most driver-focused 911 of all time.

Sharing the S/T designation with the homologation special from the 1960s, the (mostly) innocuously styled commemorative model borrows underpinnings from the more visually extroverted GT3 RS. Yet what the S/T, starting at $290,000, lacks in fender cutouts and massive spoilers it makes up for in directness: a flat-six power plant that revs to 9,000 rpm, a motorsport-derived double-wishbone suspension, and a manual gearbox. It’s a delightfully feral combination.

Rossen Gargolov

Whereas the automatic-transmission GT3 RS is ruthlessly configured for maximum downforce and minimum lap times, the S/T is dialed in for the road—particularly the Southern Italian ones on which we’re testing the car, which happen to be the very same used by product manager Uwe Braun, Andreas Preuninger, head of Porsche’s GT line, and racing legend Walter Röhrl to finalize its calibration. The car reacts to throttle pressure with eerie deftness, spinning its 518 hp engine with thrilling immediacy, thanks to shorter gear ratios.

The steering response is similarly transparent, as direct as an unfiltered Marlboro, and the body follows with the agility of an Olympic bobsledder. Some of that purity of feeling is the result of addition through subtraction: Power-sapping elements including a hydraulic clutch and rear-axle steering were ditched, which also enabled the battery to be downsized for even more weight savings. The final result, with its carbon-fiber body panels, thinner glass, magnesium wheels, and reduced sound deadening, is the lightest 992-series variant on record, with roughly the same mass as the esteemed 911 R from 2016.

Driver engagement is further bolstered by the astounding crispness of the short-throw gearbox. The S/T fits hand in glove with narrow twisties and epic sweepers, or really any stretch that rewards mechanical grip and the ability to juke through hairpin corners. The cabin experience is slightly less raucous than the 911 R, but more raw than the wingless 911 GT3 Touring, with an intrusive clatter at idle due to the single-mass flywheel and featherlight clutch. Porsche cognoscenti will no doubt view the disturbance in the same way that hardcore Ducatisti revere the tambourine-like rattle of a traditional dry clutch: as an analog badge of honor.

The main bragging right, though, may just be owning one. In a nod to the year the 911 debuted, only 1,963 examples of the S/T will be built. Considering the seven-year-old 911 R started life at$295,000 and has since fetched upwards of $790,000, this new lightweight could bring proportionately heavy returns—if you can be pried from behind the wheel long enough to sell it, that is.

Images by Rossen Gargolov

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Gentlemanly Restraint 

Art and science collide in the the newly released BR03A watch collection by Bell & Ross.

By Belinda Aucott 02/11/2023

In keeping with the brand’s design salute to aviation and military equipment, the pared-back face of the Bell & Ross BR03 Automatic takes its cue from the instrumentation in cockpits. It’s unabashedly minimal and confidently masculine style is set to make it a future classic.

Faithful to the codes that underpin the brand’s identity, the new utilitarian offerings sit within a smaller 41-mm case (a slight departure from the original at 42 mm Diver, Chrono or GMT.) and has a reduced lug width and slimmer hands. The changes extend to the watch movement, which has been updated with a BR-CAL.302 calibre. The watch is waterproof to 300 metres and offers a power reserve of 54 hours.

While the new collection offers an elegant sufficiency of colourways, from a stealthy black to more decorative bronze face with a tan strap, each is a faithful rendition of the stylish “rounded square, four-screw” motif that is Bell & Ross’s calling card.



For extra slickness, the all-black Phantom and Nightlum models have a stealthy, secret-agent appeal, offering up a new take on masculine restraint.

Yet even the more decorative styles, like the black face with contrasting army-green band, feel eminently versatile and easy to wear. The 60’s simplicity and legibility of the face is what makes it so distinctive and functional.

For example, the BR 03-92 Nightlum, with its black matte case and dial, and bright green indices and hands, offers a great contrast during the day and emits useful luminosity at night.

A watch that begs to be read, the the BR03-A stands up to scrutiny, and looks just as good next to a crisp, white cuff as it does at the end of a matte, black wetsuit.

That’s a claim not many watch collections can make. 

Explore the collection.

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Timeless Glamour & Music Aboard The Venice Simplon-Orient Express

Lose yourself in a luxury journey, aboard an Art Deco train from Paris

By Belinda Aucott 03/11/2023

Watching the unseen corners of Europe unfold gently outside your train, window can be thirsty work, right? That’s why Belmond Hotels is once again staging a culinary train journey from Paris to Venice, aboard the glittering Art Deco carriages of the Venice Simplon-Orient Express.

To celebrate diversity and inclusion in the LBTQ+ community, another unforgettable train ride is slated for 2 November.

On the journey, ample servings of decadent cuisine will be served and live entertainment will play looooong into the night. Trans-DJ Honey Dijon and Dresden’s Purple Disco Machine are both part of the disco-house line-up.

Passengers are encouraged to dress in black-tie or cocktail attire, before they head to the bar and dining carriages to enjoy their night, where they are promised ‘unapologetic extravagance’,.

Negronis, martinis, spritzes and sours will all be on offer as the sunlight fades.

So-hot-right-now French chef Jean Imbert is also in the kitchen rattling the pans for guests.

Imber puts a garden-green-goodness twist on Gallic traditions. He regularly cooks for the who’s-who. Imbert recently co-created a food concept for Dior in Paris, worked with Pharrell Williams to present a dinner in Miami, and he’s even been invited to Cheval Blanc St-Barth to cater luxe LVMH-owned property.

The young chef is vowing to create no less than ‘culinary perfection’ in motion with his own passion for fresh seasonal produce. There’ll be plenty of Beluga caviar, seared scallops, and lobster vol-au-vents.

“I want to create beautiful moments which complement the train, which is the true star,” says Imbert of his hands-on approach to delectable pastries and twists on elegant Euro classics.

“Its unique legacy is something we take pride in respecting, while evolving a new sense of style and purpose that will captivate a new generation.”

Check the timetable for the itinerary of lush inclusions here.

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From Electric Surfboards to Biodegradable Golf Balls: 8 Eco-Conscious Yacht Toys for Green and Clean Fun

Just add water and forget the eco-guilt.

By Gemma Harris 18/10/2023

Without toys, yachts would be kind of sedentary. There’s nothing wrong with an alfresco meal, sunsets on the flybridge and daily massages. But toys add zest to life on board, while creating a deeper connection with the water. These days, there are a growing number of options for eco-friendly gadgets and equipment that deliver a greener way to play. These eight toys range from do-it-yourself-propulsion (waterborne fitness bikes) to electric foiling boards, from kayaks made of 100 percent recycled plastics to non-toxic, biodegradable golf balls with fish food inside. Your on-water adrenaline rushes don’t always have to be about noise and gas fumes. They can be fun, silent, and eco-conscious.

A game of golf isn’t just for land. Guests can play their best handicap from the deck with Albus Golf’s eco-friendly golf balls. The ecological and biodegradable golf balls are 100 percent safe for marine flora and fauna, and manufactured with non-contaminating materials. The balls will biodegrade within 48 hours after hitting the ocean and release the fish food contained in their core. For a complete golfing experience, add a floating FunAir green. From $3100 (FunAir Yacht Golf) and $315 a box (golf balls).

Fliteboard Series 2.0

The future of surf is electric, and Fliteboard offers an emissions-free and environmentally friendly electric hydrofoil. Flying over the water has never been as efficient and low impact, using new technologies with less than 750 watts of electric power. This second series boasts various performance factors for all riding styles. It also features an increased trigger range from 20 to 40 degrees for more precision and control. Fliteboard designed this series for every possible foiling ability, from newbies to wave-carvers. From $22,000.

Manta 5 Hydrofoiler XE-1

Hailing from New Zealand and using America’s Cup technology, Manta 5 offers the first hydrofoil bike. The Hydrofoiler XE-1 replicates the cycling experience on the water. Powered by fitness-level pedaling and assisted by the onboard battery, top speeds can reach up to 19 km per hour. The two hydrofoils are carbon fibre, and the frame is aircraft-grade aluminium. The onboard Garmin computer will relay all the stats. The effortless gliding sensation will accompany you through a workout, exploration or just circling the boat. From $950.

Mo-Jet’s Jet Board

Imagine five toys in one: The Mo Jet delivers just that. From jet surfing, bodyboarding, and e-foiling to scooter diving. This versatile, German-built toy is perfect for those who cannot decide. The Mo-jet uses a cool modular system allowing you to switch between activities. Whether you want to stand, be dragged around or dive, you can have it all. It even has a life-saving module and a 2.8m rescue electric surfboard. Made from environmentally friendly and recyclable polyethene, it also ticks the eco-conscious boxes. Complete with an 11kW electric water jet, it charges in 75 mins, offering up to 30 mins of fun. Adrenaline junkies will also not be disappointed, since speed surges from 0 to 27 knots in 3 seconds. From $18,000.

Silent Yachts Tender ST400

Driven by innovation and solar energy, Silent Yachts recently launched its first electric tender, the ST400. The 13-footer has clean-cut lines and is built with either an electric jet drive or a conventional electric outboard engine. The ST400 reaches speeds above 20 knots. From $110,000.

Osiris Outdoor ‘Reprisal’ Kayak

Kayaks are ideal for preserving and protecting nature, but they’re usually manufactured with materials that will last decades longer than we will and therefore not too eco-friendly. Founded by US outdoor enthusiasts, Osiris Outdoor has created a new type of personal boat. “The Reprisal” kayak is manufactured in the US entirely from recycled plastics (around 27 kgs) that are purchased from recycling facilities. The sustainable manufacturing process isn’t its only selling point; the lightweight Reprisals have spacious storage compartments, rod holders and a watertight hatch for gadgets. Complete with a matte-black finish for a stylish look. From $1100.

The Fanatic Ray Eco SUP Paddleboard

Declared as the most sustainable SUP, the Ray Eco is the brainchild of the Zero Emissions Project and BoardLab, supported by Fanatic. Glass and carbon fibre have been replaced with sustainable Kiri tree wood. And you can forget toxic varnishes and resins; organic linseed oil has been used to seal the board and maintain its durability. This fast, light, and stable board is truly one of a kind, not available off the rack. This craftsman’s love for detail and preservation is another first-class quality of the board. From $10,000

Northern Light Composite X Clean Sailors EcoOptimist

One of the most popular, single-handed dinghies in sailing’s history, the tiny Optimist has undergone a sustainable revival. Northern Light Composites and not-for-profit Clean Sailors have teamed up to launch the first sustainable and recyclable Optimist. Using natural fibres and eco-sustainable resins, The EcoOptimist supports a new circular economy in yachting. OneSail also produces the sail with a low-carbon-footprint manufacturing process. From $6000.

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The 50 Best Cocktail Bars in the World, According to a New Ranking

The World’s 50 Best organisation gave the Spanish bar Sips top honours during an awards ceremony in Singapore.

By Tori Latham 18/10/2023

If you’re looking for the best bar in the world, you better head to Barcelona.
Sips, from the industry luminaries Simone Caporale and Marc Álvarez, was named the No. 1 bar on the planet in the latest World’s 50 Best Bars ranking. The organisation held its annual awards ceremony on Tuesday in Singapore, the first time it hosted the gathering in Asia. Sips, which only opened two years ago, moved up to the top spot from No. 3 last year.
“Sips was destined for greatness even before it rocketed into the list at No. 37 just a few short months after opening in 2021,” William Drew, the director of content for 50 Best, said in a statement.
“The bar seamlessly translates contemporary innovation and technical precision into a playful cocktail programme, accompanied by the warmest hospitality, making it a worthy winner of The World’s Best Bar 2023 title.”
Coming in second was North America’s best bar: New York City’s Double Chicken Please. The top five was rounded out by Mexico City’s Handshake Speakeasy, Barcelona’s Paradiso (last year’s No. 1), and London’s Connaught Bar. The highest new entry was Seoul’s Zest at No. 18, while the highest climber was Oslo’s Himkok, which moved up to No. 10 from No. 43 last year.
Barcelona may be home to two of the top five bars, but London has cemented its status as the cocktail capital of the world: The English city had five bars make the list, more than any other town represented. Along with Connaught Bar in the top five, Tayēr + Elementary came in at No. 8, and Satan’s Whiskers (No. 28), A Bar With Shapes for a Name (No. 35), and Scarfes Bar (No. 41) all made the grade too.
The United States similarly had a good showing this year. New York City, in particular, is home to a number of the best bars: Overstory (No. 17) and Katana Kitten (No. 27) joined Double Chicken Please on the list.
Elsewhere, Miami’s Café La Trova hit No. 24 and New Orleans’s Jewel of the South snuck in at No. 49, bringing the Big Easy back to the ranking for the first time since 2014.
To celebrate their accomplishments, all of this year’s winners deserve a drink—made by somebody else at least just this once.
Check out the full list of the 50 best bars in the world below.
1. Sips, Barcelona
2. Double Chicken Please, New York
3. Handshake Speakeasy, Mexico City
4. Paradiso, Barcelona
5. Connaught Bar, London
6. Little Red Door, Paris
7. Licorería Limantour, Mexico City
8. Tayēr + Elementary, London
9. Alquímico, Cartagena
10. Himkok, Oslo
11. Tres Monos, Buenos Aires
12. Line, Athens
13. BKK Social Club, Bangkok
14. Jigger & Pony, Singapore
15. Maybe Sammy, Sydney
16. Salmon Guru, Madrid
17. Overstory, New York
18. Zest, Seoul
19. Mahaniyom Cocktail Bar, Bangkok
20. Coa, Hong Kong
21. Drink Kong, Rome
22. Hanky Panky, Mexico City
23. Caretaker’s Cottage, Melbourne
24. Café La Trova, Miami
25. Baba au Rum, Athens
26. CoChinChina, Buenos Aires
27. Katana Kitten, New York
28. Satan’s Whiskers, London
29. Wax On, Berlin
30. Florería Atlántico, Buenos Aires
31. Röda Huset, Stockholm
32. Sago House, Singapore
33. Freni e Frizioni, Rome
34. Argo, Hong Kong
35. A Bar With Shapes for a Name, London
36. The SG Club, Tokyo
37. Bar Benfiddich, Tokyo
38. The Cambridge Public House, Paris
39. Panda & Sons, Edinburgh
40. Mimi Kakushi, Dubai
41. Scarfes Bar, London
42. 1930, Milan
43. Carnaval, Lima
44. L’Antiquario, Naples
45. Baltra Bar, Mexico City
46. Locale Firenze, Florence
47. The Clumsies, Athens
48. Atlas, Singapore
49. Jewel of the South, New Orleans
50. Galaxy Bar, Dubai

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