Colombian aguardiente is getting a quieter, steadier kind of American breakout. New trade data and a growing list of bar programs suggest the anise spirit is moving beyond heritage pours and into broader cocktail use.
What the latest data says
Provi, the beverage alcohol marketplace that connects suppliers with bars, restaurants, and retailers, identified aguardiente as a rising spirit in a recent 2026 trend report. In comments published by Food & Wine and republished by AOL on October 8, Provi senior director of marketing Ryan Philemon said the category saw 21% growth from 2024 to 2025, with “really significant growth” continuing from 2025 to 2026.
That growth figure matters, but so does the way Provi measures interest. The company said it looks for at least 10,000 account clicks from bars, restaurants, stores, and other trade accounts across the United States when it flags products for its trend reporting. That is a signal of engagement, not a sales tally, and it helps explain why the category is being watched closely even as it is still early in its expansion.
Philemon also pointed to New York City as a standout market for attention. According to the report, Provi is seeing heavy engagement there, with interest up 277.8% this year. At the same time, the company said actual growth in sales and menu presence is showing up more strongly in Southern markets, especially Texas, Georgia, North Carolina, and Washington, D.C.
Where Americans are encountering it
One reason the spirit is becoming easier to spot is simple: bartenders are putting it to work in named drinks, not just pouring it as a shot. Food & Wine’s reporting highlighted several concrete examples that show aguardiente crossing into mainstream cocktail-service settings.
At The Royal in Washington, D.C., the spirit appears in a cocktail called Fuego Amarillo. Santy’s Eatery in Burien, Washington, uses aguardiente in a Colombian passion fruit Margarita. Seattle’s Death & Company serves a Daiquiri made with the spirit, and Bubble Bar Boston on Main in Amesbury, Massachusetts, features an aguardiente-based cocktail created by bartender Alexsandro Beraldo.
Those examples also help clarify what kind of trend this is. Provi said the current momentum is being led more by on-premise accounts, meaning bars and restaurants, than by off-premise accounts such as liquor stores. For American drinkers, that means the clearest path to trying aguardiente may still be through a cocktail list rather than a neighborhood bottle shop.
Why this Colombian spirit is resonating now
Aguardiente is not one fixed product across the Spanish-speaking world. The term can refer to different distilled spirits in different countries, but the Colombian style most often discussed in current U.S. coverage is known for its anise profile and sugarcane base, giving it a character that stands apart from many other back-bar staples.
That distinction is worth keeping clear. While some coverage compares aguardiente with other anise flavored spirits, current reporting has stressed that it is not simply a softer version of absinthe, pastis, or arak. Production methods vary, and some newer bottlings are using barrel-resting to build a mellower finish, a sign that producers are also adapting the category for a wider range of American drinking occasions.
Philemon told Food & Wine that growing interest may be tied to broader curiosity about Latin American spirits. As tequila drinkers branch into mezcal and then into categories such as sotol, bacanora, and raicilla, aguardiente may be benefiting from that same exploratory mood. For now, the clearest takeaway is practical: if you want to know where this Colombian spirit is heading in the U.S., watch cocktail menus first.
EDITOR CHECKLIST
PATH 2, FOOD NEWS MODE
Sources found:
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AOL republication of Food & Wine article, published October 8, 2026
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The Spirits Business article on refined aguardiente brands targeting the U.S., published October 4, 2024
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Beverage Information Group item on Bacan Guaro U.S. distribution, published May 13, 2025
Key facts and sources:
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Provi reported 21% growth from 2024 to 2025: AOL republication of Food & Wine
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Provi said growth from 2025 to 2026 is “really significant”: AOL republication of Food & Wine
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Provi uses a threshold of at least 10,000 account clicks to flag strong interest: AOL republication of Food & Wine
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New York City engagement rose 277.8% this year: AOL republication of Food & Wine
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Southern markets identified were Texas, Georgia, North Carolina, and Washington, D.C.: AOL republication of Food & Wine
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On-premise growth is leading over off-premise growth: AOL republication of Food & Wine
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Cocktail examples at The Royal, Santy’s Eatery, Death & Company, and Bubble Bar Boston on Main: AOL republication of Food & Wine
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Broader context that newer aguardiente brands are targeting U.S. cocktail bars and some are emphasizing smoother production or positioning: The Spirits Business
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Additional evidence of U.S. distribution expansion for a Colombian aguardiente brand: Beverage Information Group
Human double-check flags:
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The primary readable version surfaced through AOL republication rather than a directly opened Food & Wine page
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“Bubble Bar Boston on Main” location naming should be checked against venue branding before publication
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“This year” in the source refers to 2026 and should remain tied to the October 8, 2026 publication date
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