Search results for: 'Agave syrup from Amazon'

Tres Agaves Reposado is produced from organic blue agave grown in the Tequila Valley. The agaves are harvested and roasted to extract their natural sugars before fermentation and distillation. The tequila is then aged for about 9 months in repurposed Bourbon and Tennessee Whiskey barrels, imparting unique flavors and a light yellow hue.

Ginger Cocktail Syrup: a fiery spice of ginger syrup starts with freshly harvested ginger root juiced to capture its flavor. Balanced with the sweetness of cane sugar that brings out the full flavor of this versatile cocktail syrup. Great for spicing up hot or cold cocktails, full pallet mocktails, or topping with some club soda to make a quick ginger beer.

Some eastern spices have a tendency to take over, to dominate the palate. Not this syrup. Reminiscent of a middle eastern syrup-soaked tea cake, bright cardamom floats to the surface while darker, moodier clove sits quietly in the backdrop, leveling cardamom’s green sweetness with a spicy flair. As any of our simple syrups, it’s perfect with vanilla ice cream (or go crazy and mix your own homemade batch using the syrup); we also think it’s spectacular in an Old Fashioned, or mixed with apple cider, bourbon, and a touch of Amaro for a festive fall cocktail.

DOUBLE GOLD MEDAL - 2020 San Francisco World Spirit's Competition.

16 oz. bottle, 16-32 servings per bottle.
Refrigeration after opening is recommended.

The Liquid Alchemist Strawberry Cocktail Syrup is made entirely with natural ingredients, giving a clean, integral strawberry taste to your new and favorite cocktails. Its balance of sweet, tart and fruit is a perfect complement to any cocktail. Our Strawberry fields of fresh berries are a sign that summer is on its way. Liquid Alchemist Strawberry Cocktail Syrup is made of simple, natural strawberries that will give you the authentic strawberry taste for a premium cocktail experience.

Shirley Temple’s favorite companion and a bartender’s go-to add-in. Grenadine syrup has been used as the primary inspiration for many cocktails and sweet-treat mocktails. This home-bartender staple will get poured over and over again, probably better get two!

Artisanal Old Fashioned Syrup that makes mixing up the easiest of cocktails simple and delicious. This delicately sweet syrup is light on the tongue, and will brighten up your spirits thanks to nuanced flavors of cherry cordial, orange zest, campfire and an herbaceous finish that hints at, but is never medicinal.

To make a perfect at home Old Fashioned, combine ½ oz of Old Fashioned Syrup with 2 oz. of whiskey and several drops of orange bitters. Stir with ice, strain into rocks glass over large ice cube and garnish with orange peel and a luxardo cherry.

16-32 servings per bottle. Refrigeration after opening is recommended.

FloraLuna founder Phaedra Achor considers herself an esoteric chef. She can take a single ingredient and turn it into something unfathomable, weaving unexpected flavors together in a heightened, sensorial experience. And because she believes sophistication lies in simplicity, Phaedra looks at ingredients as characters, each with a role to play, working to bring them together in harmony. Phaedra is based in Petaluma, where she forages, blends and bottles her elixirs and where she operates an alcohol-free cocktail lounge. 

The perfect addition to cocktails in need of a little something extra. Sweet and tangy, with an almost gelatinous texture reminiscent of glycerin or aloe, it strikes the tongue with a nice, sharp acidity that’s mouthwatering and leaves you wanting more. A faint note of citrus that doesn’t lean any which way toward lemon, lime, orange or grapefruit is both haunting and lingering, while mellifluous notes of calendula and yarrow, other unknown plants that conjure wheaten fields in the summer sun, mellow the acidity and round out the flavor profile.

16 oz., 16-32 servings per bottle.
Refrigeration after opening is recommended.

Kilinga Bacanora is a family-owned producer established in 2018 by maestro bacanorero Rodrigo Bojórquez Bours in Álamos, Sonora, Mexico. It holds the distinction of being the first officially designated Bacanora by the Consejo Sonorense Regulador del Bacanora available in the United States. Crafted from wild Maguey Pacifica (Agave Angustifolia), the agave is pit-roasted in the traditional Sonoran method and distilled to produce a spirit with over 300 years of heritage behind it. This Blanco expression is unaged, bottled at 42% ABV to capture the pure, untempered character of the agave.

Tasting Note: The nose opens with aromatic smokiness, sweet roasted agave, and an earthy butteriness accented by toasted hazelnut and mild spice. On the palate, bold toasted caramel meets minerals and wildflowers, with an assertive but balanced smokiness threading through. The finish is smooth and refreshing, with cooked agave and gentle herbal notes lingering cleanly.

Kilinga Bacanora is a family-owned producer established in 2018 by maestro bacanorero Rodrigo Bojórquez Bours in Álamos, Sonora, Mexico. It holds the distinction of being the first officially designated Bacanora by the Consejo Sonorense Regulador del Bacanora available in the United States. Crafted from wild Maguey Pacifica (Agave Angustifolia) and pit-roasted in the traditional Sonoran method, this Reposado expression is rested for six to ten months in white American oak barrels, allowing the raw intensity of the agave to soften and absorb warm barrel influence. Bottled at 40% ABV.

Tasting Note: The nose presents wildflowers, vanilla, roasted coffee, and hints of caramel over a golden honey hue. On the palate, sweet agave and warm spice are joined by subtle oak and a touch of smokiness, with refreshing notes of lime and tropical fruit adding complexity. The finish is smooth, clean, and woodsy, lingering with gentle vanilla and the unmistakable brightness of Sonoran agave.

Kilinga Bacanora is a family-owned producer established in 2018 by maestro bacanorero Rodrigo Bojórquez Bours in Álamos, Sonora, Mexico. It holds the distinction of being the first officially designated Bacanora by the Consejo Sonorense Regulador del Bacanora available in the United States. Crafted from wild Maguey Pacifica (Agave Angustifolia) and pit-roasted in the traditional Sonoran method, this Añejo expression is aged for over five years in French oak barrels, an exceptionally long rest for a Bacanora, developing remarkable depth while preserving the spirit's agave soul. Bottled at a robust 44% ABV.

Tasting Note: The nose is rich and inviting, with dark chocolate, tobacco, vanilla, and charred sugar rising from the glass. On the palate, luxurious toasted caramel unfolds alongside warm baking spice, coffee, and a velvety smoothness imparted by years in French oak. The finish is long and satisfying, as the barrel notes gradually give way to a clean, bright agave character that sweeps across the palate, a signature of Bacanora's Sonoran roots.

From the village of Santa Ana del Rio in Oaxaca, La Tierra de Acre Mezcal Espadín is made from seven-to-eight year old Agave Angustifolia and milled using the Tahona method. Espadín has a medium nose with floral notes as well as hints of smoked agave, pineapple, and lime. It is slightly spicy in the beginning, and light on the finish. The Espadín includes a bit of sweetness due to the maturity and slow cooking of the agave.

Made from 50% Highland Agave / 50% Lowland Agave, this tequila is rested for 3 months in retired bourbon casks, giving it a warm, spicy and oak finish.

Our favorite 'workhorse' blanco tequila for your home bar. Cimarrón Tequila from Atotonilco, Jalisco is distilled from hillside agave grown at 4,620′ elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón’s bright, forward flavor, and fermentation is entirely natural using winemakers’ yeast.

Our favorite 'workhorse' blanco tequila for your home bar. Cimarrón Tequila from Atotonilco, Jalisco is distilled from hillside agave grown at 4,620′ elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón’s bright, forward flavor, and fermentation is entirely natural using winemakers’ yeast.

99 Points! A fabulous wine of focus and polish with very fine tannins that caress your palate and give great length to the finish. Medium to full body. The aromas of violets and currants are so beautiful. Dreamy. Best ever? A blend of 92% cabernet sauvignon, 4% cabernet franc, 2% merlot, 1% malbec and 1% petit verdot. - JamesSuckling.com

97 Points! Winemaker Chris Carpenter says that his Mt. Brave Cabernet Sauvignon from Mt. Veeder is intended to serve as a counterpoint to the La Jota Cabernet, which is from Howell Mountain, but that each wine showcases a softer expression of mountain Cabernet, and one that is poised for earlier drinking for collectors who stash bottles of the single vineyard Cabernet wines from Lokoya in their cellar. The soils atop Mt. Veeder are volcanic and sedimentary, and two sites provide the grapes for Mt. Brave. One is the Mt. Brave Vineyard, formerly Chateau Potelle Vineyard, and the site is above the fog line on the northern part of Mt. Veeder, where the soils are well-draining, and yields are generally two tons per acre in good vintages. The other is Veeder Peak Estate. Each site is about 24ha. This blend of 92% Cabernet Sauvignon, 4% Cabernet France, 2% Merlot, 1% Malbec, and 1% Petit Verdot was aged 23 months in 80% new French oak. Super fragrant with black fruits, black cherry, and graphite minerality with violets and cherry liqueur undertones. Full-bodied with pronounced tannins that have a chalkiness about them, balanced by very soft and supple fruit that makes this wine so approachable in its youth. An extended finish is marked by blue fruit and pronounced garrigue, blue agave syrup, sage, and crushed cocao nibs. - Decanter Magazine

La Tierra de Acre Mezcal Tepeztate is a uniquely complex and eccentric product. The agave is harvested from the wild at ~25 years old, and the abundance of flavors absorbed over the plants long life are reflected in the final product. Floral, herbal and root aromas abound, with medium instensity on the nose with the fresh sweet and citric notes. Souced from the foothills around Santa Ana del Rio in Oaxaca, Tepeztate is made from Agave Marmorata, roasted for five days and milled using the Tahona method. 45% ABV.

Madre Tequila Blanco is made from 100 % Blue Weber agave grown in the highlands of Jalisco. Crafted with an emphasis on purity and a clean agave expression, it is distilled using traditional methods and bottled unaged to highlight the fresh character of the plant.

Tasting Note:
Fresh aromas of cooked agave and lime zest open the nose, with hints of white pepper and gentle herbal notes. The palate is crisp and lively with bright citrus, green apple, and subtle mineral undertones. The finish is clean and refreshing with a smooth, natural agave sweetness.