From the Manhattan restaurant that’s an altar of agave to the San Francisco hotel bar that lionizes grappa, operators across the country are making a splash by specializing in a particular distilled spirit. Beverage insiders attribute the emergence of the single-minded bar to a convergence of factors: the plethora of fine spirits on the market, the growing knowledge and passion of contemporary mixologists and a public enthralled with high-end liquors and creative cocktails.“Now more than ...
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