Behind Canopy by Hilton’s Death & Co-Trained Bars

The consulting arm of the beloved cocktail company collaborates on the hotel brand's alcohol offerings

Hilton certainly doesn’t classify as an independent hotel brand with the ability to experiment endlessly or simply follow the lead of a few ambitious food and beverage minds. They draw wide swathes of travelers across budgets, tastes and intentions for a number of reasons—though drinking and dining aren’t often their biggest priority. But for Canopy by Hilton, improving the quality of the offerings on property …

Little Sal Sour Ale

Made using low-growing Maine blueberries exclusively, Allagash Brewing Company’s first-ever blueberry fruited beer is subtly sour and sweet but perfectly balanced. They added one pound of fruit per gallon of beer (both pediococcus and lactobacillus during the aging process) and let this beer sit in single oak red wine barrels for six months. The result is a frothy, champagne-like beer with distinct tartness yet plenty …

SuperBloom Red (2018)

Angeleno Wine Co captured the attention of Californians by being the first winery to open in LA since prohibition. Jasper Dickson and Amy Luftig Viste’s DTLA outpost has been turning out hand-crafted wines with locally grown grapes from Agua Dulce and Antelope Valley. Inspired by old-style California zinfandels, SuperBloom is made with whole-cluster grapes from 100-year-old vines. They foot-tread this wine on the stems, and …