Spooky Spirit Recommendations For Halloween

These spirits are highly rated and will fit right in at your Halloween party!
Oct 26, 2016
  • 13
    Smoky & Salty
    Montelobos (mountain of wolves) is an unaged mezcal produced from organic espadín agave. The agaves are sourced from Loma Larga in Santiago Matatlán Oaxaca. After roasting for 5-7 days in a volcanic stone pit, the agaves are crushed with a tahona and allowed to naturally ferment. Montelobos was created by Dr. Iván Saldaña and is produced by 5th generation mezcalero, Don Abel Lopez.
  • 12
    Sweet & Rich
    "Diablito" translates to "the little devil," a play here on the phrase "the devil is in the details." The agave used in this tequila is grown using certified organic methods at 6,000 feet above sea level, in the Tierra Roja soils of the Amatitan region of Jalisco. The spirit is aged for 3 years and four months in new, lightly-charred French oak. Released annually in limited quantities.
  • 11
    Fremont Mischief Gin is made in Seattle, Washington and is made with at least some local botanicals that the distillery describes as "euphoric and aphrodisiac." The distillery also produces a couple of vodkas and several whiskeys at the distillery named for the neighborhood in which they are located.
  • 10
    3 Howls Good Old Fashioned Gin is produced at the 3 Howls Distillery in the SoDo neighborhood of Seattle, Washington. Though not a London Dry, juniper is the central botanical. It is bottled at 90 proof.
  • 9
    Fruity & Sweet
    A blend of three grapes (both aromatic and non-aromatic), this acholado pisco is made from the first pressing of the three varietals (italia, moscatel and quebranta). Each bottle of La Diablada Pisco contains approximately 18 pounds of grapes. While this could be used in cocktails, La Diablada really shines as a sipping pisco.
  • 8
    Spicy & Hogo
    Produced in Veracruz, Mexico this rum is produced by fermenting and distilling fresh sugarcane juice. It is then aged six years in European oak and rested for an undisclosed time period in former wine casks and used bourbon barrels. The bottle is encased in a plastic shell with the unique Tsanta (shrunken head) design.
  • 7
    Sweet & Rich
    Bones Virgin Islands Rum is a tribute to pirate adventure on the high seas, blended from a selection of small batch rums aged a minimum of 4 years, sourced throughout the Virgin Islands. It's aged in a combination of cherry wood, French oak and American oak barrels and bottled in St. Thomas.
  • 6
    Exhibiting a mid-caramel color derived from barrel aging, the molasses and cane sugar--based spirit has been twice distilled in a reflux still with an optional double column that can be variously configured. The final spirit is infused with pineapple, coconut, vanilla and other spices.
  • 5
    Sweet & Rich
    Blood Oath Pact No. 1 is the first in a series of limited edition bourbons that will be released each year with different variants in the blend. This "pact" for this inaugural release consists of a blend of 3 selected Kentucky bourbons aged between 6 to 12 years with different mash bills - one with a high rye content for spice, one that is wheated and one for its fuller body and oaky flavors. Each bottle is marked with the signature of Blood Oath creator John Rempe, and labeled with the creation date and the story behind the pact.
  • 4
    Full Bodied
    David Phinney is the winemaker of California's Orin Swift Cellars and the procurer of whiskey released by his spirits company, The Splinter Group. This American whiskey is made from a mash bill of 85% corn, 8% wheat, 6% rye, and 1% malted barley. After aging 9 years in American oak, this whiskey finishes for an undisclosed time in barrels that previously held the winery's proprietary Bordeaux blend, Papillon. Slaughter House American Whiskey was released in 2015 and is a follow-up to the company's first product, Straight Edge Bourbon.
  • 3
    Rich & Peaty
    Compass Box The Peat Monster is a blended malt whisky using various single malt whiskies from different areas of Scotland. A typical blend will include single malts aged in refill hogsheads as follows: 40% "malt whisky from Laphroaig", 20% "malt whisky from Ledaig", 13% "malt whisky from Caol Ila", and 26% "malt whisky from Ardmore." The final 1% is a blend of Highland malts from Clynelish, Dailuaine, and Teaninich which finished for two years in Compass Box's new French oak toasted hybrid barrels. Note: Beginning in 2019, all batches of Compass Box The Peat Monster will feature a new Painting Label as well as a new recipe. Older batches will be referred to as Compass Box The Peat Monster (Classic Brown Label).
  • 2
    Fruity & Rich
    A whopping 30,000 pounds of Rhode-Island-grown pumpkins are roasted and juiced in the creation of this annual flavored release from Sons of Liberty. The pumpkin is combined with a range of spices and flavorings, along with the whiskey itself, and is ultimately bottled at 80 proof. (Review from 2015 release, batch #4.)
  • 1
    Spicy & Rich
    This is the third and final edition of Arran’s lauded cask-strength special release. A vatting of eight sherry butts, five ex-bourbon casks and eight French barriques, this big-flavored whisky does well with a little water. This is a very exciting expression of one of Scotland’s youngest distilleries (est. 1995)