Types of liquor licenses in New York
New York issues more than two dozen distinct liquor license classes through the State Liquor Authority (SLA). Picking the right class — and understanding what it actually permits — is the first decision in any application. This guide covers every major license type used by restaurants, bars, retailers, hotels, manufacturers, and event operators in New York State.
How New York organizes liquor licenses
Under the Alcoholic Beverage Control Law, every license issued in New York belongs to one of three broad families: on-premises licenses for venues where alcohol is consumed at the licensed location, off-premises licenses for retailers who sell sealed product for consumption elsewhere, and manufacturer licenses for breweries, wineries, distilleries, and cideries.
Within each family, the SLA issues specific license classes — each identified by a short letter code — that define the beverages permitted, the type of establishment, and the privileges that come with the license (on-site tasting, branch stores, catering, room service, and so on). License fees, application packages, and review timelines vary meaningfully between classes.
The table below summarizes the most commonly used classes. If you are not sure which class fits your concept, a 20-minute conversation usually resolves it.
License classes at a glance
| Code | License | What it permits |
|---|---|---|
| OP | On-Premises Liquor (Full Liquor) | Restaurants, bars, lounges, nightclubs. Beer, wine, cider, spirits for on-site consumption. |
| RW | Restaurant Wine | Restaurants serving beer, wine, and cider only — no spirits. Requires bona fide food service. |
| EB | Eating Place Beer | Restaurants serving beer and cider only. Lowest-cost, fastest on-premises license. |
| TW | Tavern Wine | Beer-and-wine taverns without full restaurant food operation. |
| CT | Club Liquor | Bona fide membership clubs (not open to the general public). |
| HL | Hotel Liquor | Full-service hotels — restaurant, bar, room service, minibars under one license. |
| CL | Cabaret Liquor | Establishments featuring live entertainment beyond incidental music. |
| CR | Catering Establishment | Banquet halls and dedicated event venues providing on-premises catered functions. |
| OB | Off-Premises Beer | Grocery stores, bodegas, convenience stores selling sealed beer for off-site consumption. |
| GB | Grocery Store Beer | Beer sales at supermarkets and large grocery stores. |
| A | Liquor Store (Package Store) | Retail sale of sealed wine and spirits for off-premises consumption. One license per owner. |
| AX | Wine Store | Retail sale of wine and wine products only — no spirits, no beer. |
| FB | Farm Brewery | NY craft beer manufacturer with on-site tasting, retail, and branch-store privileges. |
| FW | Farm Winery | NY winery using minimum percentage of NY-grown grapes; expanded retail and shipping rights. |
| FD | Farm Distillery | NY distillery using NY-grown agricultural product; on-site tasting and retail. |
| FC | Farm Cidery | NY hard cider producer with farm-manufacturer privileges. |
| MB | Microbrewery | Small brewer (up to 75,000 barrels/year) with on-site tasting and limited retail. |
| D | Distillery (Class A) | Full-scale distilled spirits manufacturer. |
| Temp | Temporary Permit (Beer / Wine / Liquor) | One-day or short-duration events — nonprofits, weddings, tastings. |
| TRP | Temporary Retail Permit | Permits an applicant to operate while the full license application is pending SLA review. |
Codes shown are the most commonly used class designations. The SLA also issues a number of less common licenses (vessel, railroad, summer/winter, drug store beer, and others) that we can advise on as needed.
On-premises licenses — restaurants and bars
The four workhorse on-premises licenses are the On-Premises Liquor (OP), Restaurant Wine (RW), Eating Place Beer (EB), and Tavern Wine (TW). For most restaurants the decision is between OP and RW: a full liquor license unlocks cocktails and a full bar program but takes longer and carries more Community Board exposure; a wine license moves faster and faces less friction but constrains the beverage program.
Bars and lounges without a substantial food operation generally need an OP license; beer-and-wine taverns use the TW class. Clubs that restrict service to bona fide members use the CT (Club Liquor) class.
Off-premises licenses — liquor stores and retailers
New York separates the right to sell sealed product by what is sold. Wine and spirits require a Liquor Store License (A) or Wine Store License (AX); a single individual or entity may hold only one such license in the State. Beer for off-premises consumption is sold under an Off-Premises Beer License (OB) at bodegas and convenience stores, or a Grocery Store Beer License (GB) at supermarkets.
Hotel, catering, and event licenses
Full-service hotels use the Hotel Liquor License (HL), which covers food and beverage outlets, room service, banquet rooms, and minibars under one umbrella. Banquet halls and dedicated event venues use the Catering Establishment License (CR). For one-off events — weddings at non-licensed venues, nonprofit fundraisers, tastings — the SLA issues Temporary Beer, Wine, or Liquor Permits.
Manufacturer and farm licenses
New York's farm manufacturer licenses — Farm Brewery (FB), Farm Winery (FW), Farm Distillery (FD), and Farm Cidery (FC) — require use of a minimum percentage of New York-grown agricultural ingredients and offer expansive privileges in return: on-site tasting rooms, retail sales, branch stores, direct shipping, and the ability to host events. They are the backbone of New York's craft beverage economy.
Frequently asked questions
On-premises licenses (OP, RW, EB) authorize sale and consumption of alcohol at the licensed location — restaurants, bars, taverns, clubs. Off-premises licenses (L, A, GB) authorize sale of sealed containers for consumption elsewhere — liquor stores, wine shops, grocery stores selling beer.
An On-Premises Liquor License (OP), commonly called a 'full liquor' license. It permits beer, wine, cider, and spirits for consumption at the restaurant. If you only want to serve beer and wine, a Restaurant Wine License (RW) is faster and less expensive.
Yes. An Eating Place Beer License (EB) authorizes beer and cider only for on-premises consumption. It is the lowest-cost and fastest on-premises license to obtain, but it does not permit wine, spirits, or sake.
A Tavern Wine License (TW) is an on-premises license for establishments that primarily serve beer and wine without a substantial food operation. It is distinct from a Restaurant Wine License, which requires regular food service.
Your existing on-premises license can be extended to outdoor areas through an Alteration application to the SLA, with the outdoor area identified on the diagrams. NYC sidewalk café service also requires DOT and DCWP approvals; in 2024-onward the City consolidated this under the Dining Out NYC program.
A Hotel Liquor License (HL) covers alcohol service in hotel restaurants, bars, room service, and minibars under one license. Hotels also have access to specialty endorsements (e.g., banquet, catering) depending on their facilities.
Yes. The SLA issues Temporary Beer, Wine, and Liquor Permits for one-day or short-duration events, typically for nonprofit functions, weddings at non-licensed venues, and trade tastings. A Caterer's Permit is used when a licensed caterer serves at an off-site event.
Farm manufacturer licenses (FB, FW, FD) authorize production using a minimum percentage of New York-grown ingredients in exchange for expanded retail privileges — on-site tastings, retail sales, off-site branch stores, and direct shipping. They are the backbone of New York's craft beverage industry.
Ready to move your liquor license forward?
Before you sign a lease, invest in buildout, or appear before a Community Board, speak with an attorney who understands New York's liquor licensing process.