Founded by long-time agave cultivator and distiller David Ravandi, 123 Organic Tequila is made from ten-year-old, slowly ripened lowland agaves cooked for two days in traditional stone ovens to concentrate flavor and double-distlled using a small batch process. Through prioritization of environmentally sustainable practices, 123 Organic Tequila has received ‘organic’ designations from the USDA and European Union.
Belgian Owl is the first Belgian whiskey ever made with barley grown in Belgium. The barley malt is distilled in century-old stills and then aged in oak casks for three years. During the maturation process, it gradually takes on its lovely amber color and develops magnificent aromas of pear, cherry, and lily. The finish hints at apples.
The concept for Boxer Gin was simple: to create the finest classical style gin possible, using the best ingredients and most advanced techniques. The intense flavour and aroma comes from our signature fresh botanicals- the finest juniper in the world and the planet’s most complex citrus. Black Juniper is a rare varietal of the berry that only grows in the UV rich, pollution-free environment of the high Himalayas. Boxer’s distinctive citrus notes come from the fresh cut peel of the Bergamot, grown organically in the sun-drenched groves of southern Italy. This extra dry balance is set against a traditional background blend of common juniper, warm aromatic spices, floral roots and aromatic peels.
George Willsher was a man who didn’t conform to the norm. He did things differently. He took risks and wasn’t afraid to go against those who told him things wouldn’t work. When he conjured the idea for Black Bull in his blending room at his grocery and spirits shop in Dundee in 1864, he came up with a concept. That concept was for a high strength, high malt content blend that was bold and different. The formula that he created was for 50 percent (%) of the blend to be made up of single malt whisky, for 50 percent (%) of the blend to be made up of single grain whisky and for the bottling strength to be 100 (US) proof (50% abv). Whilst all the others were trying to conform to a certain style, George Willsher did things his own way, and today we stick by that philosophy. We are proud to say we are still independently owned and run which gives us the freedom to keep a fresh approach and to offer something different.
Fidencio Mezcal embodies the tradition and creativity of Oaxaca. With four generations of knowledge and the finest estate grown agave, Fidencio is a unique mezcal that is pure agave. Using 100% Espadín agave let to mature at least 10 years.
Fratello Hazelnut Liquor is produced in the north of Italy wusing excluxivley IGP (protected Origins) Piemonte Hazelnuts. Fratello’s irresistible taste is obtained from an original formula which includes cocoa beans from the Ivory Coast, vanilla pods from Madagascar, elder flowers from the Italian Alps, and natural acacia honey.
Gin Mare opens the door to a new variety of gins, with a novel pan-Mediterranean concept that unites the different cultures around this sea representing their botanical stars such as: Arbequina olives, thyme, basil and rosemary. The Arbequina olive is the only one in the world with its own Designation of Origin. Our Mediterranean botanicals include Basil from Italy,
Thyme from Greece, Rosemary from Turkey, and Citrus fruits from Spain.
Demerara Distillers, Guyana, is unique. No other rum distillery in the world can boast of such a heritage. It is this which has enabled them to offer such a variety of high quality award-winning rums of differing age, style and character – a comprehensive range of over 20 distinct varieties.
While it started producing the acclaimed Hitachino Nest beers in 1996, Kiuchi brewery in Konosu, Japan has been making sake and distilled spirits for almost 200 years. Consequently, it was a natural step for the brewery to distill its beer, and it has done so to spectacular effect with this distillate of Hitachino Nest White Ale. The distilled beer is matured with coriander, hops, and orange peel for one month and then it is diluted with fresh White Ale and matured for another six months, finally being filtered and bottled with only minor dilution from local spring water. The resulting spirit is spicy with coriander, bitter orange, and oak notes on the nose, with a massive mid-palate balance of sweetness, tartness, and slight citrus-peel bitterness with a long chewy sake aftertaste.
When Christian Jensen first tasted the vintage gins from London’s lost distilleries, he began a journey. Creating a finely balanced gin that honoured these forgotten recipes became his obsession. That’s why Jensen’s is distilled in small batches, using only traditional gin botanicals. So there’s really nothing new about Jensen’s, and that’s why it’s different. Distilled in Bermondsey, London, Jensen’s is gin as it was. Gin as it should be.
Kubler is the first authentic Swiss absinthe to be imported to the United States after nearly one-hundred years. It is produced in the birthplace of absinthe, the Val-de-Travers region of Switzerland, with history dating back to 1862. Before the ban was enforced by the Swiss government in 1910, Kubler was an award-winning absinthe at competitions throughout Europe. Kubler is made using 100% local ingredients and the recipe is the same today as it was a century ago.
The marriage between the Martínez Lacuesta family and the vermouth goes back to the decade of the 30s, when by chance, we were offered the opportunity to enter into this exciting world of wine aperitifs. Our strive to improve has led us to research and try new vintage formulas, combining different types of wood, toasting levels, storage periods and product packaging. The result of that is this collection of vermouths. They are all so different and unique that they have won the praise of our clients and the respect of experts.
An exceptional artisanal Vermouth di Torino blended with the finest ingredients to create an original, yet classic, recipe inspired by world renowned Italian bartender Giancarlo Mancino. Used as a main ingredient in most cocktails whether forgotten or innovative. Perfect as an all day aperitif when served neat, chilled or over ice.
The best fruits are selected and then immediately after the harvest put into small vats for maceration, in order to capture their full aroma. After pressing and filtration a rick infusion is collected, acid and very fruity to which some sugar is added. A careful bottling process ends this natural production chain. The quality of Merlet fruits liquors is built on this profile of true farmers and liquor markets. For other liquors than Cassis the Merlet family work close to their fruits producers and apply the same quality requirement as they do to their own blackcurrant production.
Since its inception in 1931, the distillery Neisson has preserved in the purest tradition of Martinique components of a rum flavored and taste none. Packaged in a bottle-rounded, reasonable of all: “Zépol Kare” as say the fans, our rums are the result of know-how constantly renewed from the cane fields to the aging cellars.
The distillery produces agricultural rums Neisson receiving the designation of the Controled Martinique Rhum Agricole. An agricultural rum is produced by distilling the juice of sugar cane as opposed to industrial rums coming from the distillation of molasses (residue from the production of cane sugar). Back online automatic
The activity of the distillery is the period of harvest of sugarcane, which generally runs from late February to late June The rest of the time, the production equipment is maintained, repaired, so that it is fully operational during the “harvesting”.
When Flor Prendergast decided to create a whiskey, he brought in his American friend and spirits maverick, Steven Grasse, who had an idea that required a transatlantic collaboration: whiskey from Ireland, finished in rye barrels from America. They formed Pugilist Spirits to bring this idea to life, with whiskey distilled and aged in West Cork, Ireland and rye barrels sourced by Grasse’s own Tamworth Distilling in the U.S. Inspired by the Irish-American connection, Grasse had the idea to call the whiskey Prizefight. The brand tells the incredible stories of the Irish who came to America and became the greatest fighters of their day. Each bottle commemorates the boxing legends who came with nothing and fought for everything.
Pearse Lyons Distillery at St. James is a new chapter for The Liberties, Dublin. Family history, a personal passion for brewing and distilling, and an entrepreneurial spirit has inspired the restoration of St. James’ Church. At Pearse Lyons Distillery, whiskey is only part of our story. Whether you are an intrepid whiskey enthusiast, culturally curious or just an inquisitive Dubliner, you are sure to enjoy a journey through 800 years of history at St. James with our local storytellers.
The largest Kölsch brewery, Privatbrauerei Heinrich Reissdorf has existed for nearly 120 years. Reissdorf’s light, clean, citrus- and mint-nosed Kölsch finds unique expression in the brewery’s beer distillates, all of which are made on site side-by-side with Reissdorf’s beers.
There are multiple myths around mezcal. The one that inspired our name is about an aztec king that ruled in the golden era of that empire. He believed that mezcal was a sacred beverage that chased away the demons of the desert. So every day he forced his people to drink it.We are always with the people, so when we heard that story for the first time the word coward came to mind. A coward king felt like a solid declaration of the side we stand with. Mezcal should always be drank out of pleasure, never obligation.
RINOMATO is a line of aperitivi produced in the heart of Italy’s historic aperitivo region – Asti, Piedmont. This collaboration between legendary barman Giancarlo Mancino and his American partners, boasts these beautifully balanced and classic products that root themselves in the aperitivi traditions of 19th-century northern Italy.
The distinct aromas are a product of meticulous ingredient sourcing by Giancarlo Mancino from small family farms spanning 4 continents. The intense palate is ensured by timely crushing of botanicals on the production line, using a vintage botanical mill from the 1930s. Only then, and with great patience, do the blending and clarification processes bind all ingredients and flavors together, creating a structured, sophisticated, and refined beverage with great depth and balance.
World famous Aecht Schlenkerla Rauchbier is masterfully distilled, and then matured in M. Couvreur whiskey barrels for 24 months. They then add freshly smoked barley malt to the barrels, and age for an additional 12 months. The result is a unique spirit that has balanced notes of smoke, hops, barley, and a touch of spice, with a hint of malt sweetness. Available filtered or unfiltered.
G. Schneider & Sohn is one of the premier wheat beer producers in the world. Schneider has partnered with 200-year-old Distillery Schraml to distill a very special spirit from its prestigious Aventinus Weizen-Eisbock (strong dark wheat beer). Instead of creating a mash, the distiller uses finished beer as the base for the distillate, allowing all the flavors of the beer to be carried through to the final product. The result is a truly unique spirit different from anything previously available in the United States.
Legend has it that tequila was originally discovered by luck. Well, actually it was by a rabbit. Or rather by a farmer’s wife who noticed that rabbit getting tipsy on fermented agave. But that’s still pretty darn lucky, if you ask us. And we feel pretty lucky to be able to bring this great tasting tequila to you. So enjoy and drink suerte!
Tequila Ocho is a boutique line of terroir-driven, single estate, single vintage tequilas for true aficionados. Made with 100% blue agave harvested from several appellations in the Jalisco region, Ocho tequilas are aged at a bare minimum to draw attention to the complexity of flavor, terroir and distillation methods. In June 2012, The Wall Street Journal selected Tequila Ocho as one of their go-to tequilas for summer cocktails!
The art of mezcal reaches back through the centuries to the first Spanish in Mexico. We choose to rigorously follow those traditions of our ancestors and keep Wahaka rooted in the ancient. There are certainly easier ways and there are compromises that might go unnoticed. Instead, we insist our mezcal be handmade as our ancestors intended–cooked in earthen pits, crushed under a millstone, and fermented in open-air vats. When it comes to authentic mezcal, we believe the old world is still the best world.
Since it was founded in 1884, Yzaguirre has been making its products in accordance with the traditional methods and exclusive formulas that are the secret to their flavours and aromas, while at the same time innovating and updating the processes that underline the high quality of all our products. This commitment to quality has facilitated the company’s expansion in both the Spanish and international markets, and we now have a presence in 35 countries in Europe, Asia, the Americas and Africa.