Good Morning! I have packed & shipping 99% of all orders and if you ordered an In Good Spirits Hoodie or T-Shirt it is most likely in the mail. The last few orders are going to be sent out next week and I appreciate everyone’s patience on this.

It has truly blown me away how many of you support what I do which allows me to explore topics here in this newsletter which then impact my everyday life. I have taken ideas we wrote about in here and it then helped me train my new bartender a few weeks ago. This newsletter allows me to refine my thinking and explore new topics outside of my regular videos and helps me be a better bar owner and bartender.

I would say that it also makes me a better content creator but I think I’ve been a little lacking in that regard this year with so much going on in my life. I promise I am going to find a work flow that will allow me to make more content again and start to explore more interesting topics and playing with content ideas.

I did post a video that I did enjoy making because we explored the idea of Terroir in tequila and I love the story with this video.

Anyway! Lets get on with this weeks newsletter.

Where Have All the Great Bars Gone? 

In an age of rapid change and digital saturation, the question looms: where have all the great bars gone? This Esquire article reflects on this decline, mourning the loss of bars as spaces of civility, craftsmanship, and human connection. It’s a lament for the days when bars were more than just places to drink; they were sanctuaries where people could gather, converse, and savor the moment. The author’s call to action is clear: to reclaim the bar as a place of presence, respect, and appreciation for the art of drinking well.  

What Makes a Great Bar?  

A great bar is more than the sum of its parts. It’s not just about the drinks, the decor, or the service—it’s about the experience. Here’s what defines a truly great bar:  

1. Atmosphere and Design  

A great bar has a distinct sense of place. Whether it’s the warm glow of a neighborhood pub or the sleek sophistication of a cocktail lounge, the design should evoke a feeling of comfort and escape. It’s a space where you can leave the outside world behind.  

2. Quality and Craftsmanship

The drinks should be made with care, precision, and respect for the ingredients. A great bar doesn’t rely on gimmicks or trends; it lets the quality of its offerings speak for itself.  

3. A Sense of Community

Bars are inherently social spaces, and the best ones foster connection. Whether it’s through friendly bartenders, communal seating, or a welcoming vibe, a great bar makes everyone feel like they belong.  

4. Respect for Tradition and Innovation 

A great bar honors classic recipes and techniques while also embracing creativity. It’s a place where you can order a perfectly made martini or try something entirely new, like a cocktail that blends unexpected flavors with elegance.  

5. No Distractions 

A great bar doesn’t need TVs, loud music, or flashy decor to entertain. The experience should be about the drinks, the company, and the atmosphere. It’s a space where you can be alone in public, as the article puts it, and enjoy the pleasure of your own company.  

6. Civility and Presence 

A great bar encourages patrons to be present—to put away their phones, engage with their surroundings, and appreciate the moment. It’s a space where civility and respect reign, and where the act of drinking becomes something more meaningful.  

My Take on the Esquire Piece  

The Esquire article is a thoughtful meditation on the role of bars in our lives. It’s a lament for the decline of bars as spaces of culture, connection, and craftsmanship. The author’s reflection on the loss of “civilized” drinking experiences is a poignant observation, even if I disagree slightly. Especially now, in an era where so much of our social interaction happens online and people feel more disconnected than ever, I can see where they are coming from.

The article’s call to action—to bring bars back to their “rightful place” by embracing civility, presence, and appreciation for craftsmanship—is a timely one. I think so many bars have forgotten about what it is that makes a bar magical. That spark and energy that can only be had when everything is working in unison. It’s also a reminder that bars, at their best, are more than just businesses; they’re cultural landmarks, community hubs, and places where memories are made.  

That said, I don’t believe every bar needs to follow a specific template to be great. What matters most is that a bar creates an environment where people feel welcome, cared for, and inspired. Whether it’s a dive bar with character or a high-end cocktail lounge, the best bars are the ones that make you want to stay a little longer.  

And I also think bars & people have changed. People’s priorities have changed and I think it's up to the newest generation of bar owners and bartenders to find that magic, that spark for the next generation. Because while people seem to be drinking less, I think there still so much that a bar represents both to me and to so many others. And it's one of the things I enjoyed the most in reading this article.

In the end, the Esquire piece is a love letter, albeit a cynical and somewhat cranky one, to the art of drinking well and the spaces that make it possible. It’s a reminder that bars, at their best, are more than just places to consume alcohol—they’re spaces for connection, reflection, and celebration. Cheers to that.

What Makes Jamaican Rum, Jamaican? A Simple Breakdown of the Big Debate

Jamaican rum isn’t just a drink—it’s a symbol of the island’s history, culture, and pride. And the BBC wrote a pretty great article on a budding battle for the heart of Jamaican Rum. For centuries, Jamaica has been famous for its bold, funky rums, made from sugarcane grown in its rich soil and aged under its tropical sun. But now, a heated debate is raging: Should rum have to be aged entirely in Jamaica to be called “Jamaican”?

The Backstory

Rum is deeply tied to Jamaica’s identity. Think of it like France’s Champagne or Scotland’s whisky—it’s not just a product, but a story of the land and people. Recently, Jamaica’s government updated rules to say rum labeled “Jamaican” must be aged on the island. This sparked a fight between:

• Traditionalists: Local distilleries (like Appleton Estate) who say aging in Jamaica’s heat and humidity gives the rum its unique, funky flavor. They argue it’s about protecting quality and keeping jobs (like bottling, tours) in Jamaica.

• Global Players: A big rum company (partly owned by a French brand) that ages some of its rum overseas. They say this is how it’s been done for centuries and that strict rules could hurt business.

Why the Fuss?

1. Flavor: Jamaica’s climate speeds up aging, creating richer, bolder rum. Critics say aging it in cooler places (like Europe) changes the taste.

2. Jobs & Money: Aging and bottling rum in Jamaica = more local jobs and tourism (think rum tastings, factory tours). Letting companies age it abroad means Jamaica misses out.

3. Reputation: Rules like these (called “protected labels”) stop others from copying the “Jamaican” name unfairly. Think “Champagne” vs. cheap sparkling wine.

What’s Next?

• The two sides are headed to court in April 2025.

• Jamaica’s government has to choose: Protect tradition, or keep things flexible for big businesses?

The Bigger Question

This isn’t just about rum—it’s about who controls Jamaica’s story. For many Jamaicans, rum is a piece of their heritage, from sugarcane fields to dancehall music. Letting outsiders define “Jamaican rum” risks losing that legacy. But others worry strict rules could backfire, making it harder for smaller brands to compete.

In a Nutshell:
Jamaica’s rum debate is a clash between pride and profit, tradition and globalization. However it ends, one thing’s clear: Jamaicans want their rum—and their culture—to stay true to its roots.

Best Video I Saw This Week:

My guy Josh, @driftersjoint , posted this video and it touches on such an incredible topic. Is Mexico Dangerous? Speaking as a man that has gone down to mexico quite often, and also as a man that was briefly kidnapped in Mexico once, generally speaking I agree with Josh’s message that it is not as dangerous as you may think. And that fear stops people from experiencing some truly amazing people & culture.

Mexico is full of vibrant people, who care about community and I have gotten to experience it first hand. Beautiful video by Josh.

Quick Hits:

• Tequila Matchmaker provides a legal update on their current situation

• Brucato Amaro, a ever more popular amaro from California, is opening a bar in San Francisco.

• Leandro, The Educated Barfly, posted this video which I thoroughly enjoyed about a Cocktail Book from the 70s