Editorial
How bars source their spirits is one of the most reliable quality signals in the industry, and almost nobody talks about it. We have been researching the spirits procurement practices of bars across New York, London, and six other cities for the past year, and the differences between how mediocre bars and excellent bars approach this question explain a lot about why the drinks taste so different. The supply chain from distillery to glass is not invisible — it is just rarely examined.
This matters to guests because every decision made upstream of your glass affects what is in it. A bar that orders from a distributor catalogue on price will pour different spirits than a bar that has spent the last three years building direct relationships with producers. Neither approach is secret. Both are visible to anyone who knows what questions to ask.
Most bars operate through one of three sourcing models, or a combination of them. The first is distributor-led procurement — the bar places orders with regional spirits distributors and selects from the available portfolio. This is how the majority of bars work and it is not inherently problematic, but it places the bar at the mercy of what distributors choose to carry. The distributor's interests are not always aligned with the bar's.
The second model is direct producer relationships — the bar contacts distilleries, importers, and small producers directly, bypassing or supplementing the distributor route. This requires more work and sometimes more cash, since direct orders often come in larger minimums. The benefit is access to products that never appear in distribution catalogues and the ability to negotiate exclusive labels and bespoke expressions.
The third model, available only to bars with the capital and ambition to pursue it, is in-house production: making spirits, cordials, bitters, vermouths, and modifiers on site. This is the most resource-intensive approach and the one that produces the most distinctively individual programmes.
The distributor system is the invisible architecture of the drinks industry, and understanding it helps explain why two bars in the same city can have such different spirits selections. Distributors have portfolio contracts with producers that determine which products they carry. In many US states, the three-tier system — producer, distributor, retailer/bar — is legally mandated. This concentrates significant power in the hands of a relatively small number of distributors.
The best bars work within this system while pushing at its edges. They maintain relationships with multiple distributors to maximise their access to different producer portfolios. They use their purchasing volume as leverage to negotiate access to limited allocations of high-demand products. And they supplement distributor sourcing with direct relationships wherever the law permits.
None of this is academic. Understanding how a bar sources its spirits gives you real information about what you are likely to drink and what the visit will be worth. There are several reliable indicators of a serious sourcing programme, and they are all visible before you order.
The back bar is the most obvious signal. A bar with a carefully curated back bar — where every bottle is there for a reason and several of them are unfamiliar — has usually invested in its sourcing. A back bar composed almost entirely of familiar global brands is typically working from a distributor catalogue with minimal curation. The difference shows in the pricing too: serious sourcing costs more and the menu prices reflect that.