Hotel restaurants have long poured private label wines. But with the rise of artisan distilling and craft brewing, bespoke selections are now the toast of hotel bars around the world.
In southern Brazil, Ponta dos Ganchos commissions three distinct blends of cachaca, aged two to eight years, from Adega Scherer distiller, available in caipirinhas as well as neat at the beach resort.
In the United States, the Brown Palace Hotel and Spa in Denver recently teamed with local Wynkoop Brewing Company to create a series of cask beers using ingredients specific to the hotel, including honey produced from rooftop beehives.
The Fairmont Copley Plaza in Boston recently debuted its new Oak Long Bar Blend, a bourbon with notes of vanilla and port from small batch producer Angel's Envy, at its Oak Long Bar + Kitchen.
Perhaps most impressively, 10 years ago, in anticipation of its 25th anniversary this year, the Wauwinet on Nantucket Island bought a proprietary barrel of single-malt whiskey from the island's Triple Eight Distillery; it's now available as the resort's unique 10-year-old Woody 25. Guests can sample it at the Wauwinet bar or order a 750-milliliter bottle through room service for $250.
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