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Whisky Fans: Here’s How It’s Gonna Work

  • Posted by: Craig | March 24, 2020

Whisky Fans: Here’s How It’s Gonna Work

  • Posted by: Craig | March 24, 2020

Restaurants and bars throughout the State of New York are now disallowed from providing dine-in service. The brand-new rules, nevertheless, allow for bars and restaurants to continue offering food through takeout and delivery– and including whisky and all other alcohol on their to-go menus.

The State Liquor Authority finally launched more information on exactly how off-premises alcohol sales will work. Here’s a breakdown of the brand-new ordinances.


The State Liquor Authority is momentarily unwinding its guidelines.

Under the existing law, a dining establishment might not sell mixed drinks or alcohol to go. The right to sell alcohol that can be taken in on or off-site is typically scheduled for, say, a brewery.

On-premises alcohol sales are banned through April 15.

Dining establishments and bars have actually formally been disallowed from offering dine-in service. According to the SLA, that ban also includes makers (i.e., breweries, distilleries, and so on) that have been barred from making on-premises alcohol sales through April 15.

Whisky will be readily available for takeout or shipment for the very first time.

Beer has been allowed for takeout and delivery, but not whisky. Now, dining establishments, bars, breweries, distilleries, and anyone else with a liquor license can sell them directly to customers for off-premises usage.

Liquor-license holders might only offer what they have a license for.

Here’s how the SLA puts it: “For example, a pub red wine licensee may sell beer, red wine, cider, mead, and red wine product, but not alcohol, and a farm winery might sell any New York State– identified white wine, beer, cider, mead, or liquor, however not non– New York State items unless it has an on-premises license as well.”

The liquors must be offered with food and provided by someone with a copy of the liquor license.

The drinks can be offered “in any closed and sealed original container of any size,” but they should be sold in tandem with food. In addition, whether bars and restaurants utilize a third-party shipment service like Caviar or Grubhub or use their own shipment group, those delivery people must have a copy of the liquor license with them.

Alcohol may just be sold during hours mandated by the regional municipality.

Bars might not sell alcohol between the hours of 4 a.m. and 8 a.m. in New York City and that rule will stay in location for takeout and delivery sales of alcohol. And if an establishment’s liquor license just allows them to sell alcohol up until midnight, for example, then that rule will also stay in place for off-premises sales.

Anybody captured offering liquor on facilities will face huge fines or liquor-license constraints.
According to the SLA, any businesses captured making on-premises alcohol sales will face a fine of up to $10,000 for retail organizations and up to $100,000 for manufacturers as well as “suspension, cancellation, or revocation of its license.”

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