New York’s State Liquor Authority is rolling out a series of changes it says will modernize the state’s alcohol laws and give hospitality businesses more flexibility without sacrificing public safety.
The reforms include clearer licensing rules for adult‑oriented recreational venues like axe‑throwing bars and mini‑golf courses, a new way for bars and restaurants to buy limited amounts of alcohol from liquor stores, and a license aimed at helping independent brands produce their drinks in New York.
What You Need To Know
Adult recreation venues like axe‑throwing bars can now clearly qualify for liquor licenses
Bars and restaurants can buy up to six bottles a week from liquor stores starting in March
A new Brand Owner’s License lets independent alcohol brands produce in New York without giving up ownership
Private, for‑profit clubs and corporate dining rooms get a new, dedicated liquor license category
Wholesalers sharing a building no longer need physical walls between operations if they keep separate records
At The Yard Sports Bar and Hatchet House in downtown Albany, president Justin Gaines said his business is part bar, part axe‑throwing venue and part private event space.
“We have the bar, we have the ax-throwing, and then we have private events,” he said. “It’s all one business. It’s just three different revenue sources.”
Gaines said updated guidance from the Liquor Authority, spelling out that adult‑oriented recreational businesses can qualify for on‑premises liquor licenses if they follow strict rules, gives operators like him more certainty.
“We’ve been hearing that we’re going to get changes, and now we’re finally seeing those changes come to life,” he said. “I think we’re stepping in the right direction as far as just modernizing New York state’s liquor laws.”
State Liquor Authority Chair and Commissioner Lily Fan said the agency’s goal is to make it easier for responsible operators to navigate the system so they can focus on running their businesses.
“The entire team here at the State Liquor Authority is working all the time to make things easier and faster for them,” Fan said. “Their time should be spent making sure that there are butts in seats, making sure that they’re providing jobs for the community and providing fun for the consumer.”
Fan said the reforms are aimed at updating rules that date back to Prohibition while continuing to promote temperance and safety. “Allowing for opportunities of creativity and thoughtfulness is not the same as compromising our standards,” she said. “We do a lot of work in promoting temperance.”
One change set to take effect in March will allow bars and restaurants to buy up to six bottles of wine or liquor per week from retail liquor stores, with matching limits on how much each store can sell to on‑premises licensees. Both sides must keep records available for inspection.
Gaines, who also owns Hoosac Package Store, said that “retail‑to‑retail” option could help his bar avoid running out of certain products and make better use of slow‑moving inventory at his store.
“When you’re buying liquor as a bar, a lot of times it doesn’t make sense to buy it by the case and your distributors are charging you case break fees,” he said. “Those fees can get very expensive very quickly.”
Other reforms highlighted by the authority include a new brand owner’s license that lets independent alcohol brands partner with New York manufacturers without complex ownership arrangements, a license category for private for‑profit clubs and corporate dining rooms, and relaxed construction rules for wholesalers sharing the same premises.
The Liquor Authority says it plans to keep reviewing longstanding regulations as the way New Yorkers drink and socialize continues to evolve, with an eye on both economic growth and public safety.