Spirits

Germain-Robin is met with a nose of oak spice and fruit. The fruit forward notes of apple and pear are lightly accented with honeysuckle and cherry blossom, giving way to a rich apricot and peach flavor. Well integrated toasted oak gives light accents of cinnamon and brown sugar. The rich full mouthfeel lingers after finish in this balanced blend. Learn More

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Alameda, California- Vibrant citrus with notes of cinnamon, sandalwood, and forest on the nose. Initial palate entry is bitter, followed by a woodsy mid-palate and lingering bitter/citrus finish. Learn More

Based on the original Bigallet brothers' recipe, dating from 1875, this traditional orange-based French bitter is a deep, complex equivalent to the fabled Amer Picon. Distilled multiple times in small copper alembic stills, the neutral grain spirit is macerated each time with a combination of sweet and bitter orange citrus peels. The final infusion also includes sweet caramel and classic bitter agents including cinchona and, of course, gentian. The bitter oranges and botanicals are balanced beautifully on the nose, giving this real dimension. Just a hint of fresh juice lends a slightly sweet reprieve. The entry is sweeter than the nose, and the medium viscosity turns clean zesty and spicy/bitter on to the refreshing finish that hangs on nicely. This is the holy grail for cocktail enthusiasts and people looking for traditional spirits. Learn More

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Amara Rossa (“bitter red”) Blood Orange Liqueur is just that solution. Produced on-site in Sicily from hand-picked organic blood oranges and sustainably grown local herbs, Amara is simply made, but wildly complex. The production is limited to 20,000 bottles per annum. The bouquet of Amara is reminiscent of the indigenous fruits and flora that feed off of the Mediterranean Sea’s nutrients abound. An intriguing and unique palate of candied oranges, licorice, and cloves gives way to hints of elder and rhubarb. Learn More

This fernet is a tribute to Italian tradition, but with a surprising personality. A bitter part given by rhubarb and a fresh flavour, due to mint. The brief aging in chestnut barrels serves to accentuate the stringent, almost sapid, note. The color is deep amber, given by the extractions of the plants used. The taste is rich and herbaceous, with intense and round notes; free of dyes and with a very low percentage of sugar. Learn More

Bordiga creates their Amari according to ancient recipes, with infusions of precious spices, herbs, and flowers that come mostly from the surrounding Occitan Alps, and which are still collected by hand, dried, and naturally preserved by the mountain dwellers living there. The climate, influenced by the mountains and by proximity to the ocean, creates herbs that are particularly rich in essential oils and aromas.Named after Caffe Di Lei, a famous bar in historic Cuneo. The infusions, lasting between 20 and 50 days, are all done as individual botanicals and rested for at least 60 days before the final blending. Herbs in the Dilei Amaro include two types of gentian, achillea erba-rotta, juniper, and white genepy. Absurdly pleasant and well balanced, this amaro is particularly easy to appreciate. Light notes of honey, citrus, bitter orange, and tea, with a long light bitter finish. Learn More

Using hand-forged tools, we pursue the venerable art of tequila making, led by third-generation master tequilero Felipe Camarena. Our Reposado is crafted from estate grown ripe blue agave. Before baking, the green hearts are taken out of each and every agave, which eliminates a vegetal taste and offers more sweetness to the taste. After the agave has been evenly baked and crushed with “Frankenstein” (mechanical tahona), it is then fermented for four to five days using only natural yeasts. Once fermentation is complete it is then carefully double distilled with pure rainwater and natural spring water in 100% copper pot stills. With no glycerin, chemicals or flavors added, the result is pure handcrafted tequila. Barrel aging for six months in American oak helps develop its rich flavors.

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Don Amado Tripon, Barril, Bicuishe is made in the small town of Santa Catarina Minas, Oaxaca. This town is well-known for their clay pot distillation that has been practiced in the community for generations. Don Amado’s mezcaleros carefully handcraft all of their mezcals from 100% mature highland agave plants. After roasting the hearts of these premium agaves in wood-burning earthen pits, the plants’ treasured juices are distilled in traditional Oaxacan ceramic-and-bamboo pot stills. This unique distillation method gives Don Amado mezcals their distinctive smoky flavor and herbal bouquet, while proudly honoring a sixteenth-century production tradition native to the state of Oaxaca. There are alluring aromas of pastry being prepared: wild honey, green apple peel, tart cider, fragrant pear, and white grapes. The palate offers pure, bright sweetness, green herbs, and overripe nectarine, with a medium-length, smooth finish. Learn More

One of the most varietally consistent agave to experience, Tepextate is a massive and stunning plant that typically takes over 20 years to reach maturity. Known for its powerful floral and pepper aromatics, and an acid so strong it can burrow its roots into sheer rock walls, this example from Cruz de Fuego is an ideal introduction to the beauty of the variety. Mezcal made from Agave marmorata is truly one of life’s greatest pleasures. Expect an electric, velvety texture with notes of Sichuan peppercorn, blue flowers, green bell peppers and soft garden soil lasting with a long finish on this expression. Learn More

This 2018 Cosecha bottling is made from over-ripe Highland pinto Blue Weber agave grown at 5,019′ elevation in the rugged, extremely mineral-laden caliche soil of Vista Hermosa, Micohoacán, the southernmost region within the D.O. This area’s calcium carbonate-suffused, mineral-rich terroir is evident in Tequila Fuenteseca Cosecha 2018’s fantastically-heightened minerality that beautifully accents the pure agave flavors of sweet, cooked yams and warm baking spices. Rested in stainless steel for 3 years.  44.8% ABV

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The ArteNOM Selección de 1414 Reposado’s agave are cooked in brick ovens for 36 hours, fermented in stainless steel vats and twice distilled in copper pot stills. They use field extracted wild yeast in their ferment, creating a layered flavor and really underlining the terroir of their land. Next up, it sees 4 months in third-fill American Bourbon barrels. You will notice the color of this repo is a shade of very light straw, due to the short period of time it spends in those third-fill barrels which are purposely chosen to be more neutral, adding a gentle wood influence. On the nose the undeniable presence of cooked agave is right up front with spice and a hint of anise intertwined with the brightness of lime and grapefruit zest. Warmth and a touch of sweetness envelopes the palate as the agave takes center stage with just enough influence from the barrel. Spiced shortbread and citrus round out the mid-palate and the finish leaves you a bit of salinity and chili heat. While writing these very notes I pour myself another finger, never regretting that its before 5pm.

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An intense citrate aroma of lemon leaf, pear-type green fruit and pineapple and vanilla; deep notes of dry leaves like Laurel and snuff, aroma of bread crust and honey, the retro nose ir discovered pink pepper; orange peel and sweet cinnamon. Aged 12 months in American Oak barrels after a custom steam oven and stone crushing. The process leads to a sweeter finish from non-processed, small batch distillation. Learn More

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From the Producer: Barr Hill Gin is our ode to the hardworking bees of the Northeast. Each batch is distilled in our custom-built botanical extraction still. The juniper-forward botanicals are brought to a perfect balance by the floral depth of the raw honey. The results are distinctive and unparalleled.

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Hendrick's is an unusual gin created from eleven fine botanicals. The curious, yet marvelous, infusions of rose & cucumber imbue our spirit with its uniquely balanced flavor resulting in an impeccably smooth distinct gin. Learn More

A London Dry Gin developed by Elena Penna Currado and Luca Currado Vietti of the iconic Piedmont-based Vietti winery. Elena Gin is a spirit of regional provenance and features native botanicals from the Italian Alps of Piedmont including juniper berries, almonds, Langhe thyme, coriander seeds, black elderflower, Angelica, wild mint, chamomile, cassia bark, and the peel and flowers of organically-grown citrus fruits from the Ligurian hills bordering Piedmont. Made in small batches, Elena Gin is produced using two heirloom wood-fired pot stills from the 18th century that were refurbished for production. Elena Gin is made in the “one shot” method, where the delicate botanicals are only used once to highlight the aromatic compounds at their finest. The native botanicals are gently infused in the pot stills, and then the gin is lightly filtered using natural paper, leaving the final liquid with a subtle yellow hue. Learn More

From the Producer: In Japanese, Roku translates as the number six. Inside every bottle of Roku Gin, you will find six very special botanicals that are sourced in Japan. These represent Suntory’s commitment to only use the best ingredients harvested from the best growing areas in Japan. Every aspect of Roku Gin is crafted by Japanese artisans with a centuries-old tradition of meticulous attention to detail. Sakura flower, Sakura leaf, Yuzu peel, Sencha tea (green tea), Gyokuro tea (refined green tea) and Sanshō pepper. Each botanical has been harvested at the peak of its season to extract the best flavour, and distilled to fully embody the blessings of nature.

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