No Big Deal, Just 600 Bottles
"The collection, which currently stands around 600 bottles (250+ of rum), is a mishmash of gifts, things I've sought out, and bottles that have been sent to me by brands for review or as thanks for working on events with them. It occupies the entire area surrounding our dinner table at home and is organized into areas for whiskeys, gins, vodkas, cordials and liqueurs, tequilas and mezcals, and—of course—rums (which are subdivided by region of origin, style, and brand). Because the collection has gotten so large that some bottles don't have shelf space, I've gotten very particular about what sorts of things I add to the shelves. Generally, unless I'm replacing a bottle that's nearly empty, I'm buying bottles while traveling because they are spirits that I can't find at home (such as the dozen or so rhums agricole I brought back from a recent trip to Martinique). Other than that, it just has to be a spirit that I try somewhere and fall in love with and absolutely must have. Of course, I have certain spirits that must always be on-hand. I'd list them, but I think the fact that I have over 500 bottles of liquor at home makes me appear to be obsessive enough.
My wife is an English professor and we are both avid readers, so we have over 1500 books in our apartment. We often joke that with the booze in the dining room and the books in the living room, we probably have the most flammable apartment in Southern California."—Matthew Robold of Rum Dood
A Bachelor's Bar
The Bar of Two Pros
"Heh, my home bar. This isn't even a quarter of it. I live with my boyfriend who's a cocktail designer, and between my professional drinking, his professional drinking, my fun drinking and his fun drinking... there's a lot. Some bottles, some chemistry experiments. Once, we had a full case of Scotch and a bag full of canned Negronis sent to our apartment on the same day, the former for him, the latter for me. What won't you find much of in here? Bourbon or rye... 'cause they get finished pretty much immediately.
Elsewhere in the general bar area right now: three cocktails aging in those cute 3-liter barrels, bottles of Sichuan peppercorn-infused white rum, marigolds and sorrel infusing in rye, several iterations of root bitters, apricots infusing in dark rum, and probably a few other experiments hiding somewhere. Oh, and a lot of boxed wine in the fridge. (We go through a lot of wine.) When I'm looking for a great after-dinner sip, I'm a big fan of the the Balvenie 14yr Caribbean Cask, Scotch finished in rum casks; or High West Campfire. Or, often, I'm the taste-tester for whatever cocktail tinkering is going on in the kitchen. My life has its problems like everyone else's, but being in good drink is never ever the problem."—Carey Jones, NY cocktail contributor
Fully Functional Bar
Out of Reach
Just Part of the Stash
Plants and Booze Together
A Home-Built Bar
Benefits of the Job
A Mish-Mash of Delicious Options
Whiskey for a Day Off
Top Shelf = Can't Reach It
"Here's a photo of the liquor collection my girlfriend Anna and I have accumulated over the past couple of years. Anna's an editor at Liquor.com, and I'm a barista and freelance writer/editor. We love experimenting with cocktails at home (often with recipes from the PDT Cocktail Book or Liquor.com) and introducing our friends to drinks they've never heard of. Gin is a go-to: usually Plymouth, but we added a bottle of Ransom Old Tom to the arsenal recently, which is a nice departure. We always have a Bourbon like Buffalo Trace or Knob Creek on hand for sipping or mixing. But we go through Rye the quickest—Rittenhouse, Sazerac, Old Overholt—because it's hard to beat a well-made Manhattan or Old Fashioned. Some other favorite bottles would be Yellow Chartreuse, Stranahan's Colorado Whiskey, Comb Blossom (a brandy distilled from honey in Port Chester, NY), Cynar, and a bottle of Cachaca that Anna's friend brought us from Brazil.
The dropper bottles on top of the cabinet contain our homemade bitters: Hopped Grapefruit, Cherry-Vanilla, Cherry-Vanilla-Coffee, and Lemon-Pepper. (They've turned out pretty great so far: a local cocktail bar—Harper's in Dobbs Ferry, NY—uses them in their cocktail program!) Also up top: Peychaud's, Angostura, Regan's Orange, Fee Brothers' Celery, and Bitter Truth Aromatic bitters, and a couple bottles of Underberg."—wvunderink in Westchester, NY