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"Not every spirit gets better as it gets older. Unaged booze skips the barrel and delivers a perfectly pure kick to your liquor cabinet\n\nBlame scotch nerds for the misconception that the ultimate version of any liquor\u2014whiskey, mescal, even pisco\u2014is the one that&amp;#39;s spent decades mellowing in an oak barrel. Truth is, some spirits taste delicious (and radically different) even if they never spend a second steeped in wood. Take tequila. &amp;quot;When you age tequila, it becomes brandy-like,&amp;quot; says Leo Robitschek, bar manager at New York&amp;#39;s NoMad Hotel. &amp;quot;You lose the nuance.&amp;quot; Which doesn&amp;#39;t make it bad\u2014it&amp;#39;s just not pure anymore. For distillers, ditching the cask means using high-quality ingredients, since what comes out of the still can&amp;#39;t be smoothed over by aging. For you, it&amp;#39;s an opportunity to actually taste what goes into a spirit, because every grain is amplified. Here are five liquors that have been in their prime since the moment they were born.\n\nRhum Barbancourt White\n\n This Haitian producer lost a lot of barrels in the 2010 earthquake, but its young stuff\u2014so sweet and clean, with no bite to speak of\u2014is finally getting the attention it deserves.\n\nTry it in a classic daiquiri or on the rocks with lime.\n\nSt. George Dry Rye Gin\n\n Rye mash is usually aged in wood and comes out like whiskey, but St. George turns it into a gin that&amp;#39;s packed with spice alongside the usual juniper sharpness.\n\nTry it in a (very different) martini.\n\nArteNOM Selecci\u00F3n de 1079\n\n Blanco Tequila Pop the cork and you get hit with this rich- but-bright tequila&amp;#39;s signature scent. One sip and you&amp;#39;ll wonder why anyone would ever age agave.\n\nTry it neat\u2014but not as a shooter. Take your time.\n\nHouse Spirits White Dog Whiskey\n\n Careful what you&amp;#39;re calling moonshine, hoss. This stuff&amp;#39;s fresher and more complex than its oak-aged counterparts. You&amp;#39;ll actually be able to taste the barley\u2014an ingredient that&amp;#39;s usually drowned out in bourbon.\n\nTry it in a white Manhattan, with dry French vermouth and a lemon twist.\n\nKrogstad Aquavit\n\n It&amp;#39;s a Swedish-style aquavit distilled in Oregon with a heady dose of star anise and caraway. This should replace the boring, flavorless bottle of vodka that&amp;#39;s been gathering frost inside your freezer.\n\nTry it as a beer back or in an herbal variation on a Bloody Mary."^^<http://www.w3.org/2001/XMLSchema#string>
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