// OUR BRANDS Åhus Akvavit, Åhus, Sweden Bimini Gin, Biddeford, Maine Capurro Pisco, Nasca, Ica, Perú
Château de Millet Armagnac, Bas-Armagnac, France El Mero Mero Mezcal, San Dionisio, Ocotepec, Oaxaca El Pintor, Jalisco and Oaxaca, Mexico Legendario Domingo Mezcal, Mexico Metiche Mezcal, San Luis Potosî, Mexico Saison Rum, Cognac, France Woody Creek Distillers, Basalt, Colorado Xila Licor de Agave 7 Notas, Mexico City, Mexico
Vintus NY Selections
Ginraw, Barcelona, Spain Bonanto, Barcelona, Spain New Alchemy Distilling, El Dorado County, California Flaming Pig, West Cork, Ireland
// Our Mission
Craft. Artisanal. Small Batch. Handmade. These buzzwords are all too often co-opted by industrial producers. Our brands are terroir-driven, guided by family heritages and craftsmanship, employing production practices to ensure a truth you can taste. We represent a curated portfolio of artisanal spirits from around the world. A collaboration of innovators & educators, we partner with top culinary restaurants, cocktail bars, and destination bottle shops who share a commitment to quality. Our dedicated team of Spirits Specialists are storytellers, taking immense pride in sharing the backgrounds and techniques of our producers and striving to build long term partnerships based on authenticity and trust. Our goal is to always empower and support the people behind the brands we represent. Small brands are forged by the daily grind, the unglamourous, the pitter patter of footsteps on the street and knocks on the door before opening hours; but, most importantly, equal passion afforded by our clients. More often than not, we have introduced brands to the market with no pre-established awareness or marketing budget. Our team’s ability to build brands has only been possible through our clients’ integrity. We create trust with our clients by offering best in class quality at fair prices; and by servicing them with professionalism, reliability, and education. We build brands by representing their products to all our accounts in a knowledgeable, consistent manner. We care for our team by limiting our portfolio to people and products they will be proud to represent; and by educating, training, and supporting them at all stages of their career.
As an advocate of artisanal producers, you are truly our partner. Thank you for your support.
Åhus Akvavit is the culmination of over a century of locally honed distillation methods and recipes from its provenance and namesake Åhus, a tiny seaside village in southern Sweden. At the center of the town lies the Spiritchurch, a distillery built in 1906 and still running to this day. For many years, all Swedish akvavits were produced there and there only . Today, they make only one; Åhus, the finest expression of their village’s heritage and craftsmanship. While chilled shots of their traditional spirit taken alongside hearty celebratory meals has long been the preferred style of Scandinavian drinkers, a different generation is discovering fresh ways to experience aquavit. The spirit’s caraway and/or dill-forward flavor profile is unexpected to many and yet, somehow, also comforting and familiar. In a cocktail, it mixes beautifully for an expansive range of palates.
Botanicals Caraway, rosemary, lemon peel, fennel and seville orange peel Tasting Notes: Earthy caraway and refreshing, herbaceous rosemary dominate the nose followed on the palate by bright citrus and sweet, subtle fennel. Silky mouthfeel with a medium long finish that’s spicy and invigorating. Their methods aren’t much different than the original monks’ and their life-affirming alchemy. Starting with a distillate of locally farmed winter wheat and pristine aquifer water, five botanicals are each macerated, then sent through a copper pot still and meticulously blended. Characteristically earthy caraway (of course!), herbal rosemary and bright lemon peel are highlighted with lighter-handed touches of fennel and Seville orange, resulting in a clean-tasting, versatile spirit.
Sourcing: Botanicals for Åhus Akvavit are thoughtfully selected for flavor and quality. Some spices and herbs are farmed and foraged locally while other ingredients, like citrus, are pulled from locales around the world with climates suited to grow the best possible fruit. Once gathered, Åhus botanicals are dried and stored in their Spice Room, where they await maceration. Maceration: Herbs, citrus peels and spices are individually soaked in a solution of pristine aquifer water and fine spirit distilled from locally grown winter wheat to extract flavor from the botanicals. Time, alcohol concentration and temperature are tailored for the maceration of each unique ingredient. Distillation: Once ready, the macerated components are distilled in copper to purify and improve the flavor profile. The distillation process is unique to each botanical, as they meticulously pull just the right slice of each spirit’s body from between the head and the tail. Blending: To create the specific flavour profile of Åhus Akvavit the proportions of the different distillates are very important. With five individual botanical spirits and a base of neutral fine spirit, the unique flavor profile of Åhus Akvavit can now be blended together, producing a finished aquavit that has been lovingly crafted from the moment of first forage.
Founded in 2015 and located in a 150 year-old textile mill on the Saco River five miles from the Maine coast, Round Turn Distilling embodies the pragmatism and industriousness of its New England forebears. While the mill once used the waters of the river to power its massive looms, Round Turn uses steam to power its modern, steel and copper still. The still is itself an embodiment of tradition informed by innovation. Built in Etna, Maine, by Trident Stills, it blends the basic principles of the centuries-old pot-still with modern innovations and efficiencies. After all, tradition was once innovation in its time. Founders Kristina Hansen and Darren Case, both Maine natives, returned home from Brooklyn, NY, in 2014 to start Round Turn Distilling. They were drawn by the community of artists and entrepreneurs in Biddeford, a culture very similar to Brooklyn's. Kristina and Darren live for the moments that bring friends and family together, often gathered around a plate or bottle. They hope their hard work will produce quality spirits worthy of sharing those moments. Why Bimini? The Bimini name was inspired by Ernest Hemingway’s novel “Islands in the Stream” set in the 1930’s on the island of Bimini in the Bahamas. The main character drinks gin with coconut water, lime, and angostura bitters while relaxing in the shade on his boat.
Botanicals: Juniper
Bimini Gin uses a neutral base spirit made from non-GMO American corn and distilled four times for exceptional purity. During distillation, the botanicals are separated into groups. Each group is milled, macerated for 2-4 days, and distilled separately. Using a packed column with a dephlegmator, the vapor temperature is closely controlled to maximize Bimini’s herbal notes and creamy texture. Originating in the White Mountains of New Hampshire, the water in Bimini Gin comes from the Saco River which flows past the distillery to the Atlantic Ocean.
Grapefruit Peel Mt. Hood Hops Aromatic Barley Malt Coriander Seed Chamomile Orris Root Awards: San Francisco World Spirits Competition, Double Gold 2017
Original Gin // 47% ABV // Set firmly within the American style of gin, offers an aroma of fresh grapefruit and light floral qualities up front, with earthy malt and coriander notes in the background. Its rich mouthfeel helps the notes of peppery baking spices, cooling chamomile and verdant hops to linger on the palate, while its high proof makes it ideal for mixing in cocktails. It is a juniper-forward gin -- while their process minimizes the typical resiny aspects found in many gins, Bimini maintains a juniper quality. Featuring supporting botanicals inspired by a session IPA, this is quite a unique alternative to a london dry gin. Barrel Reserve // 50.5% ABV // The original is barreled at full distillation strength (180 proof) for three months in three different twice-used barrels: ex-bourbon apple brandy, ex-bourbon rum, and ex-bourbon sea salt, then blended & diluted to 101 proof and rested in stainless steel for six weeks before bottling. Without the heavy oak and char qualities of new barrels, the familiar botanical notes of Bimini Gin are enhanced rather than overshadowed. The citrusy notes of hops and grapefruit are intensified with hints of salinity. The juniper up front mingles with tree fruit in the middle palate then subsides into a lingering caramel & vanilla finish. Overproof // 55.5% ABV // Starts with the same botanical make-up and production as Bimini Gin, but maintains a different balance of flavors because it is completely unfiltered. Robust juniper up front and the hops more clearly defined in middle palate. Coconut // 47% ABV // No flavor extracts. Instead, they use organic Fair Trade Certified Extra Virgin coconut oil in a process know as “fat washing.” The oil is heated to a liquid state and combined with their original gin to infuse it with pure coconut flavor. After the infusion has completed, the mixture is chilled until the oils solidify and can be strained back out. The result is a subtle, natural coconut aroma and flavor in perfect harmony with their other botanicals.
The Capurro family has been producing pisco for five generations & over 100 years and is proud to have played an integral role in the development of Perú’s national spirit. In March of 1938, Mayor Juan Enrique Capurro and President Oscar R. Benavides together held the first Harvest Festival in Santiago de Surco, Lima, along with the first pisco tasting competition, a tradition that continues today. When the Peruvian government established the standards for the Peruvian Pisco Denomination of Origin fifty-two years later, Juan Enrique's grandson, Eduardo Castro Capurro, assisted as a consultant. Once per year, the Capurro family estate grapes are hand harvested, gently pressed a single time, naturally fermented into wine, Copper Pot distilled once to proof by varietal, rested & blended according to family tradition. Capurro Pisco is made 100% of grapes, undiluted, unfiltered, and with no additives of any kind at any step of the production process. Although denomination of origin mandates a minimum 3 month resting period after distillation, Capurro Pisco is rested a minimum of 1 year. Readiness is judged by taste alone.
Region: Nasca/Ica, Perú Microclimate: Coastal desert Elevation: 325-428 meters Soil: Alluvial soil, silt, clay, limestone, sand
Acholado: The perfect balance of aromatics and texture, we blend multiple grape varietals to make our family flagship, the recipe is a secret. Quebranta: Ripe banana, hay, tea leafs, carrots, marzipan Moscatel: Roses, orange blossom, cardamom, red apple skin, bartlett pear Torontel: Herbal, jasmine flower, cucumber, candied fennel Tasting Notes
Harvest/Press: Hand harvested, single press, pomace discarded Fermentation: Natural, indigenous yeast Distillation: Copper pot, single distillation to proof Resting: Minimum 1 year, readiness judged by taste alone
Château de Millet is situated just outside the town of Eauze in the Gers, in Gascony in the heart of the Bas Armagnac region. Francis and Lydie Dèche, owners, together with their daughter Laurence, who joined them in 1999, follow in the footsteps of the previous five generations by committing themselves to a policy of quality: traditional grape varieties, rational cultivation of the vineyard and constant evolution in the methods and means of vinification. All their Armagnacs are produced exclusively from their own vines of Baco and Ugni Blanc grapes, harvested, vinified and distilled at Château de Millet. The vines enjoy a north westerly position on the green hills where the soil alternates between clay limestone and the sandy soils known as 'sables fauves'. This specific soil from the Bas-Armagnac area is renowned for its delicate and fruity brandies. The full vineyard is 220 acres, with 25 acres devoted to Armagnac and just under 200 acres of vines for the production of Côtes de Gascogne wines.
VS Armagnac (2 Years) 42% ABV
Vintage & Rare Armagnacs
Aged for 2 years in "pièces armagnacaises" barrels. This young Armagnac has a light amber color. The nose reveals a fine bouquet with fruity notes and sharply focused vanilla smell of new cask.
As soon as they are out of the still, the brandies are put in 400 liter local white oak barrels for a slow aging. The eau de vie will be blended into VS, VSOP, or XO, but select casks are held to be bottled in prestigious vintages, little by little, as single casks. Each vintage remains in barrel until they are bottled on the date shown on the label. Vintages are available by special order on a pre-sale basis from 1975 through 2010 inclusive (except for 1991, a frost year). We have also selected a number of celebratory vintages to showcase the depth of the range. Stocked Vintages for 2021 (Limited Quantities Available) 21 ans d'âge - 2000 Vintage Bottling 30 ans d'âge - a blend of minimum 30 years 40 ans d'âge - 1981 Vintage Bottling
VSOP Armagnac (5 Years) 42% ABV
Aged for 5 years in "pièces armagnacaises" barrels. Nose of vanilla and toast, mouth is clean with a good acidity and fatness. The alcohol is mellow with no aggression, leading to a spicy finish of white fruits like cooked pears; An eau de vie with a good length that keeps its notes of fruits and freshness. This "Hors d'age" is a blend of their best Bas Armagnac aged in oak barrels from 15 to 25 years. Beautiful amber color. Complex nose with notes of dried fruits and prune. Round body with notes of roasted hazelnuts. Gloriously intense finish to savour. XO Armagnac (15-25 Years) 42% ABV
No sugar or color is ever added to production.
With the newest release of a blanco tequila, the line of three stands out within its categories by walking the line between craft & luxury, art & science, traditional & innovative production methods. Created by Maestro Tequilero Guillermo Barroso Arnaud, the brand invokes the dynamic culture of Mexico today: a culture exploding with art and contemporary design but distinctly rooted in a complex history. Every aspect of this line is deliberate, down to the bottle design, which for the Joven is in the shape of an oil paint tube. The blue represents Frida Kahlo’s Casa Azul and is “painted” on to the bottle like a paint swatch. The blanco label expands the painter’s palette with a full splash of paint to represent its versatility for sipping neat or creating craft cocktails.
In contrast to the Joven, this is a lowland tequila with more minerality. Guillermo uses a unique process after brick oven cooking the agave to crush ~25% using tahona method and the other 75% via mechanical mill with centrifugal force to avoid ripping the agave which can happen in a standard mill. Fermentation is done in a single tank by batch without temperature control, inoculated with both indiegenous yeast from the air and with a swab of the production agave after harvest; lasting three days and with the bagasse, or leftover agave fibers, from the tahona mill crushed agave included. TEQUILA BLANCO 42% ABV TEQUILA JOVEN 41% ABV
MEZCAL ENSAMBLE 41% ABV An ensamble bringing together agaves not traditioinally blended together because of regional availability. The blend is 55% 8-year old espadin from Yautepec and 45% 15-year old wild cuishe from Miahuatlán, both in Oaxaca. Made using traditional methods, cooked in earthen pit, naturally fermenting using indigenous yeast that the air brings into the palenque, mashed using a tahona mill, then distilled twice in artisanally made copper pot stills. The taste profile brings together the aromas of where those agaves were born.
The Tequila Joven is produced in the highlands of Jalisco. After 8 years, the private estate agave is harvested and cooked in an autoclave and then fermented with yeasts that have been used for decades in the hacienda, then twice distilled in a 100 year old copper pot still. The blanco is blended with an extra anejo that used the same production methods and was then aged 3-4 years in used bourbon barrels and passed through their proprietary filtration system in which they remove most of the color but none of the original organoleptic properties.
The El Mero Mero label and knife image in Palmer caligraphy are an inspiration of Carlos Zerpa, one of the most important Latin American contemporary artists. This increasingly known image was originally born as a graphical work produced at the TAGA (Workshop of Graphical Arts), a place where the most important contemporary visual creators have worked. It is placed inside the facilities of “La Curtiduría” (The Tannery), at the Jalatlaco's traditional neighborhood in Oaxaca City. El Mero Mero is conceived, distilled and bottled in San Dionisio, Ocotepec, Oaxaca. Their Maestro Mezcalero, Justino García Cruz, ensures the production process fully respects the demanding traditions of artisanal mezcal production.
Espadín: 100% espadín matured at 7 years. Due to the stress of low rainfall, the espadín in this region matures earlier. Clean and brilliant pearls. On the nose, cooked maguey smoked with herbal notes. Dampness and clay. On the palate, congruent with its aromas with a very long finish. Pairs well with moles, adobos, spicy seafood, or habanero. Teptextate: 100% wild tepextate, matured at 18-25 years on sunny slopes. Vegetal, white pepper, buttered popcorn, umami, seaweed. Tobalá: 100% wild tobalá, matured at 12 years in the mountains. Not as citrus or fruit forward as most Tobalas can be. Grapefruit pith, buttermilk, sarsaparilla, creamy texture.
Region : San Dionisio, Ocotepec, Oaxaca - few mezcals originate from this region. With very little rainfall, the agave grows low to the ground in order to absorb as much water as possible. Just like grapes, this stresses the plants out, creating more sugar, and in turn more flavor. The limestone rich soil has lots of minerals and helps the agave retain water in the arid climate. Master Mezcalero : Justino García Cruz Grinding : Tahona mill, horse drawn stone Cooking : Earthen pit using local pine wood, approximately five feet deep, 3-5 days Fermentation : Open encino oak wood vats, 3-5 days Distillation : Double distillation in a copper pot still. First distillation of the full tepache (the bagaso); second distillation of the resulting spirit. Proofed off the still (no water is added prior to bottling), keeping just the heart.
Mezcal Legendario Domingo was founded in 2012 by Julian Saenger. Born and raised in Mexico, Julian has always had tremendous love and respect for the art of mezcal production, often finding ways to delve into production, marketing, brand launches and general support of the category throughout Mexico. When he finally found the opportunity to create a brand of his own through partnership with the Velasco family, he chose to center the brand design around a recurring feeling he experienced through his journey in mezcal: celebration. Through its various labels, designed in Papel Picado , Legendario Domingo highlights different mezcal producing regions of Mexico, demonstrating exemplary distillation tradition from each region and emphasizing the differences in terroir. The mezcals Legendario Domingo produces are Palenque and regional designates (similar to vineyard designates in wine), purposefully emphasizing each region by accenting the terroir and capturing the agave varietal character, aromas, flavors and mouthfeel that wild fermentation and artisanal production afford.
ESPADÍN JOVEN (Oaxaca) 48% ABV Region: San Luis del Río, Oaxaca Maestro Mezcalero: Familia Velasco Agave: Cultivated Maguey Espadín ( Agave Angustifolia ) matured at 8 to 9 years, grown at 900 meters above sea level Cooking: Rustic, underground conical ovens that are ignited with Tepehuaje (Lead Tree) and sabino wood, both woods endemic to this region. Not a single tree is cut down, as all wood is gathered from fallen, dead trees. Crushing: Tahona mill, Chilean stone pulled by horse Fermentation: Open pine wooden vats, indigenous yeast, fresh spring water for ~10 days Distillation: Double distillation in copper pot still Tasting Notes: Fresh and citrus flavors with a hint of minerality, followed by a mild taste of smokiness and ripe Oaxacan fruits CUPREATA (Guerrero) 47% ABV Region: Mazatlán, Guerrero Maestro Mezcalero: Familia Obregón Agave: Cupreata (also known as Papalote) Harvest : 8-10 years Cooking : Rustic, underground conical ovens, 3-4 days that are ignited with Encino (oak), guamuchil, tepehuaje, and covered with river stone Crushing : Mechanical Wheel (traditional in region) Fermentation : Open pine wood vats, indigenous yeast, fresh spring water for ~7 days Distillation : Double-distilled in Arabic Alembic copper still, 500 liters Resting Period : Typically 30-45 days prior to bottling
ENSAMBLE (Michoacán) 47% ABV Region: Pie de la Mesa, Charo, Michoacán Maestro Mezcalero: Familia Perez Agave Varietals : 30% Alto, 70% Manso de Sahuayo Harvest : Alto, 15 years to mature; Manso 10-15 years to mature Cooking : Rustic, underground conical ovens, 3-4 days that are ignited with pine and covered with river stone Crushing : Mechanical Wheel (traditional in region) Fermentation : Open pine wood vats, indigenous yeast, fresh spring water for ~14 days Distillation : Double distillation in a 300 liter “filipino style” alembic still made of copper and wood Tasting Notes : Toasted coconut, hazelnuts and toasted peanuts, almonds and pine, green apples and ripe pineapple. Subtly smoked and elegant
CENIZO (Durango) 47% ABV Region: Nombre de Dios, Durango Maestro Mezcalero: Familia Colon Agave: Cenizo (scientific Durangensis) Harvest : 10-12 years
Cooking : 4-5 days in underground conical ovens ignited with mesquire, oak, and huisache woods Crushing : Mechanical Wheel (traditional in region) Fermentation : Natural fo 6-8 days with indigenous yeast and fresh spring water underground in oquedades hallows made of wood Distillation : Double-distilled in Arabic Alembic copper and stainless steel still, 300 liters Resting Period : Typically 30-45 days prior to bottling
Mezcal Metiche is built on principles of sustainability in mezcal production. Produced only using Agave Salmiana in San Luis Potosí, where this type of agave’s usage is regulated by the Ministry of Environmental and Natural Resources, who issues extraction licenses for the communities and lands that use it in consideration for the care provided by the locals, the sustainability of the species, and the balance of the local ecosystem. The Altiplano de San Luis Potosí is semi-arid with salty soil, extremely low yearly rainfall (under 400mm per year), high temperatures during the day and low temperatures during the night--conditions that only allow the growth of crasicaul vegetation, such as agave, grass, mesquite, huisache, and oregano, and other species with no timber. Agave Salmiana helps the local ecosystem recuperate by holding water and soil, which facilitates the growth of surrounding species such as grass and bushes, which are then also used as food by goats, increasing the income of rural settlers in this region (most of the goats consumed in Monterrey originate in San Luis Potosí). Mezcal Metiche is produced in San Luis Potosí at Ex Hacienda Laguna Seca del Siglo XVII, located in the municipality of Charcas, where mezcal has been produced since 1870 nearly continuously. Ex Hacienda gave shelter to Miguel Hidalgo, Benito Juarez, and other liberals and conservatives from the XIX Century, and during the revolution it also gave shelter to villistas and militants of the government, who sent mezcal in jars to their superiors to let them know everything in the area was under control.
SALMIANA AVAILABLE IN BOTH 49% AND 40% ABV
Region : San Luis Potosí Agave : 100% Wild Salmiana matured at 10-13 years. Grinding : Tahona mill, tractor drawn stone
Cooking : 3-4 days in stone ovens heated with steam produced by a cauldron filled with local plant species, named mezote, representing a balanced use of the natural resources, eliminating the introduction of fuels derived from petrol, and producing an intense, soft, and unsmoked flavor. Fermentation : Natural, indigenous yeasts in masonry tubs for 3-5 days. Distillation : Double distillation in a copper stills Crystalline color with silver sparkles, agave, citric, and herbal aromas with a touch of oregano, mint, and anise. Intense richness, yet not aggressive. Pleasant acidity that leaves a sense of freshness, long aftertaste, high viscosity, soft, sweet, and with mineral notes reminiscent of the soil of the potosiano plateau. Unsmoked.
The house of Tessendier has been distilling eaux-de-vie for over 130 years using Charentais stills in traditional Cognac methods. They now apply their expertise in blending and ageing techniques to a different world of spirits: rum. The Tessendier brothers have created a unique blended rum in accordance with the traditional French method of cognac production -- carefully choosing distillates from different regional terroirs to blend. The four key steps defined by the Cellar Master, from the search for ideal terriors to the final touches, naturally suggest the name of the rum: Saison , the French word for season.
No sugar or caramel color is added to any Saison Rum.
Pale Rum 40% ABV
Origins: Barbados (45%), Trinidad (35%) and Jamaica (20%) Distillation: Unaged rums are selected from both traditional refinement methods, as the ultimate goal is a blend that has the richness and intensity from the distillation of molasses in pot still combined with the delicacy and lightness from sugarcane distillation in columns. Blending: By Cognac Master Jerome Tessendier using the same methods as for cognac, blending the different terroirs with their diverse floral, fruity and spicy aromatic profiles. Finishing: The blend rests in mature French oak barrels on the banks of the Charente River for three months. This last step gives a hint of roundness and elegance to this fresh, fruity and floral blend.
Tasting notes: A fruity rum with nuanced notes of vanilla and banana flambé followed by a honeyed finish in a subtle marriage between freshness and unctuosity.
Rum 42% ABV
Origins: Barbados (20%), Trinidad (60%) and Jamaica (20%) Ageing: Aged at origin primarily up to 5 years in American white oak casks Blending: By Cognac Master Jerome Tessendier using the same methods as for cognac, blending the different terroirs with their diverse floral, fruity and spicy aromatic profiles. Finishing: Rested in mature French oak barrels on the banks of the Charente River for 9 months. This finishing will ensure stability and balance while bringing a note of rancio, characteristic of old cognacs.
Tasting notes: A beautifully elegant style of rum with sophisticated flavors of white flowers, baked pineapple, and molasses cake. The palate is lush and harmonic, filling the whole mouth with its decadent golden flavors & slowly fading into a finish of vanilla & melon.
Sherry Cask Rum 42% ABV
Origins: Barbados (40%), Trinidad (60%) Ageing: Aged at origin primarily up to 5 years in American white oak casks Blending: By Cognac Master Jerome Tessendier using the same methods as for cognac, blending the different terroirs with their diverse floral, fruity and spicy aromatic profiles. Finishing: Rested for 12 months in medium grain French oak (Limousine), and then an additional 3 months in barrels that previously housed Xeres-Pedro Ximénez sherry.
Tasting notes: Nose of red fruit fragrances with a hint of wood; palate of stewed red fruits, morello cherries, zesty spices, finishing with sweet candied fruits
Reserve Rum 43.5% ABV
Origins: Barbados (30%), Trinidad (65%) and Jamaica (5%) Ageing: Aged at origin primarily up to 8 years in American white oak casks Blending: Finished, separately, for 12 months in more than 50 mature French oak barrels on the banks of the Charente River. Each barrel will confer their singular characteristics to the rum according to their age, size and which cognacs they previously contained. Finishing: Because of the barrel by barrel finishing process, the Cellar Master is able to draw from a complex and diverse aromatic palette of over 50 casks to create a harmonious blend, resulting in a powerful, fruity and unctuous rum.
Tasting notes: A powerful, epicurean rum with a fruity and spicy alliance. Once aerated, we can nose a collection of aromas such as candied fruits, prunes, vanilla and lychee as well as spicy notes like ginger and mixed peppercorns. On the palate it appears velvety yet fresh, with a well balanced and long, graceful finish.
Triple Cask Single origin casks sent to Tessendier for blending, followed by 24 months of finishing ageing in France, first in mature, medium grain, French oak barrels to extract slightly roasted and spicy aromas; and finally, and most subtley, the rum is finished in fine grain French oak barrels to create a delicious and harmonious finale. Barbados 5 Year: Aged at origin primarily up to 3 years in ex-bourbon American white oak casks, 46% abv Trinidad 7 Year: Aged at origin primarily up to 5 years in ex-bourbon American white oak casks, 48% abv
Woody Creek Distillers is a grain to glass distillery founded in 2012 by Mary and Pat Scanlan and Mark Kleckner in the town of Basalt in the Roaring Fork Valley near Aspen, Colorado. After years pursuing their own careers, these three longtime friends came together to create a line of spirits whose quality is a lasting legacy for their community, families and friends. Woody Creek Distillers is proud to use produce grown on their family farm and the farms of their neighbors. The distillery is dedicated to protecting and enhancing the natural resources of the Woody Creek region. Understanding that growing and sourcing produce locally not only makes for the best ingredients, but is also good for the environment, all grains for their whiskeys are sourced locally in Colorado, and 100% of the potatoes that go into their vodka and the base spirit of their gin are grown on their own farm in Basalt. The distillery itself is a low-emissions facility, and the waste from their raw products goes back to the Scanlan family farm in Woody Creek as compost, or to local ranches as livestock feed.
A proud winner of Best Farm Distillery from the American Distilling Institute in 2019.
Made from 100% Colorado rye and aged in new American oak barrels, medium toast char #3. Embodies distinct rye character with pronounced white pepper throughout the palate, notes of citrus peel on the nose, and oaky vanilla mid-palate. Colorado 100% Straight Rye Whiskey 45% ABV Made from 70% Colorado corn and a blend of local rye & malted barley. Aged at least four years in new American oak barrels, medium toast char #3. Colorado Straight Bourbon 45% ABV Batch distilled from potatoes grown exclusively for vodka production on their own farm, a mere eight miles from the distillery. The proximity allows them to process their potatoes on the same day they are harvested and have a bottle of vodka in hand in five days later. Distilled only once to maintain its unique taste, character, and mouth feel while achieving exceptional purity, and brought to proof with Rocky Mountain spring water. 100% Potato Vodka 40% ABV A combination of classic London Dry and New World gin, starting with a base of the same potato spirit used for their vodka. Locally sourced, hand-picked (as in David Matthews, Head Distiller, brings a bag on his hikes to pick them...) juniper berries, fresh lemongrass, coriander, cinnamon, angelica, hibiscus, lavender, cranberries, grains of paradise, fresh orange & lemon peel, and lime wedge. Macerated for one day at 150°F, then redistilled. Colorado Gin 47% ABV Rotating and limited availability of special release Single Barrel Whiskeys, including Single Malt, 100% Rye, Wheated Bourbon, and unique mashbills. As with all their spirits, made from Colorado grains & mashed, distilled, aged and blended by Woody Creek Distillers in Basalt, Colorado. Ask your Spirits Specialist for current availabilities and barrel samples. Colorado Single Barrel Whiskeys & Special Releases
Hillhamn Salome founded Flor Du Luna in Mexico City in 2015 as the country’s first female-powered distillery - her production team consists of five women including herself. Fittingly, Xila means woman in the Mexican indigenous language of Zapotec, while Flor de Luna references the fragrant and mysterious moon flowers endemic to Chiapas and the Yucatán peninsula. This spiced mezcal liqueur is inspired by two of Mexico’s most captivating and significant cultures: the Oaxacan and Pueblan. The long leaved, succulent agave plant characterizes the state of Oaxaca; the traditional agave spirit is blended with the flavor- packed, smoky ancho chile of Puebla. Seven notes make up the unique recipe perfected by Mexican women, each note carefully selected for their harmonic affinity with the others. Caramelized pineapple, lavender, chile ancho, hibiscus flower, clove, cinnamon and black pepper combine to lure the senses and create an easy way to sip mezcal. At 20% ABV and with a low sugar content of 200 grams per liter, it is ideal to drink in low ABV cocktails or simply on the rocks as a spirit-forward Ready to Drink.
Process
7 Notas Head
Lavender Hibiscus Flower Cinnamon Black Pepper Clove Caramelized Pineapple
7 Days Infused 7 Days Rested 7 Days Filtered
Heart
Mezcal Espadín Joven produced in Santiago Mazatlán, Oaxaca, using artisanal methods by Mezcalero Edilberto Bautista is delivered at 100 Proof. When the mezcal arrives to Flor de Luna, the women begin gathering and counting all of their 7 Notas. All flowers and spices are hand selected. They caramelize the pineapple on the spot and deseed the ancho chiles. Once prepared, they make a big bag of tea and let it macerate in the mezcal for 7 days. Once this infusion is finished, the mezcal is proofed with water and homemade syrup. It is then rested for another 7 days so that all the sediments set in. The liquid is then bottled and labeled by hand.
Base
Chile Ancho
All botanicals are sourced in Mexico, and all are dried except the fresh pineapple
Awards Gold Medal SIP Awards, 2016
42.3% ABV
GINRAW is a super-premium gastronomic gin that encompasses the avant-garde culinary and design creativity of its home city of Barcelona. It’s a masterpiece of collaboration between four masters of their craft: chef, sommelier, mixologist and master parfumeur. Its small batch distillation is a harmony between tradition and innovation through both the use of copper pot stills and the revolutionary use of Rotaval, a low-temperature distillation machine developed by one of the leading restaurants of molecular gastronomy in Spain. Each bottle is individually numbered, dramatically expressive and a crystal-clear precision of aromatic character, personality and body. GINRAW is produced using a unique combination of 2 distillation methods; traditional distillation in copper stills and innovative low-temperature distillation using Rotoval. Firstly, a careful selection of the best juniper berries is distilled in copper stills to create the pure base spirit that defines the heart of GINRAW. Secondly, a balanced combination of fresh Mediterranean and exotic botanicals are left to macerate between 4 to 10 days. Thirdly, each botanical is individually distilled at the lowest-temperature for evaporation to occur (75°F instead of >180°F) using Rotoval, which preserves the natural essence and captures the freshness and most delicate aromas of the botanicals. Fourthly, the botanicals are precisely combined to create the coupage. The balanced and precise coupage defines the aromatic character and personality of GINRAW and it’s the result. Infused and distilled with the perfect combination of seven Mediterranean and exotic botanicals: Juniper, Fresh lemon peel, Fresh “cedro” peel, Fresh Kaffir Lime leaves, Fresh bay leaves, Black cardamom and Coriander seeds.
22% ABV
An entirely new concept inspired by the rich aperitif culture in its home city of Barcelona and across the world. Bonanto is produced using a truly unique formula and the signature recipe was created by three master craftsmen; a sommelier and two mixologists. The process starts with a neutral wine base (80%) with moderate acidity. A neutral grain spirit (8%) is added, as well as a unique coupage of aromatic botanicals and flavored distillates. The carefully selected botanicals undergo slow botanical maceration in a hydroalcoholic base to extract the most pure and delicate aromas. The botanicals include Mediterranean herbs (basil, thyme, bay leaf) and selected citrus fruits (orange and lemon). The other flavors include a cherry distillate and apple tincture. On the nose it is intense and fresh, with aromas of Mediterranean plants like basil, thyme and bay leaf, which are paired with spicy sensations like ginger. On the palate it’s smooth with a touch of sweetness. The low sugar content and the texture of the cherry give it subtlety and persistent velvety feel. It proceeds with an intense citrus freshness with slight spicy and fruity notes coming forward. Just the right level of bitterness gives it greater depth and a lingering aftertaste.
New Alchemy Distilling is passionate about bringing new perspectives to classic spirits. Owned and operated by distillers Matt Sweeny and Jason Somerby, both of whom have PhDs, the idea for New Alchemy was conceived in the research laboratory where the two founders first met. Matt and Jason combine both artistic and highly technical skill sets to develop new approaches to traditional spirits. The neutral spirit used in the gins and the vodka are distilled in-house from local wine. The botanicals in the gins are hand sorted, weighed, ground and then precisely extracted by vapor-path distillation using a unique still they designed and built. The vodka undergoes a proprietary technique to further purify the spirit until it is bright and crisp. Everything made at New Alchemy is an expression of the founders: they taste every new batch, no matter how small, in order to make sure they are proud of every bottle. The New Alchemy Distilling family invites you to Drink Something New®. Lastly, and perhaps most importantly, New Alchemy Distilling is a family affair. Jason’s cousin DJ Boyle, also a scientist, met Matt in a biotech lab and introduced the pair. Matt’s wife Kim (a PhD scientist) and Jason’s wife Chadra (an ER nurse) both play an active role in the distillery as well.
AETHER VODKA 60% ABV
Vapor-path distilled to maintain the favorite qualities of traditional gin while exploring the nuances of contemporary tastes. By using fourteen different botanicals, a layered palate with light juniper on top, followed by bright citrus and spice notes, is concluded with a clean, peppery finish. ARBORIST GIN 46% ABV A close cousin of Fleurette, vapor-path distilled with flowers and botanicals and then infused with hibiscus petals to add a striking natural color, which brings with it a complex palette of both tart and bitter notes. A touch of rose and honey reinforce the floral notes and sweet aromas of the gin. Very limited batches. FLEURETTE VERMILION GIN 46% ABV Carefully distilled from rye, but unlike most whiskies, this distillate only briefly touches a barrel. Unburdened by the dominating flavor of oak, this elegant white whiskey allows the characters of grain and yeast to shine through with the bright, spicy notes of rye and a gentle pear essence. WHITE DEVIL WHISKEY 40% ABV
A 120 Proof vodka distilled from locally sourced wine grapes. Ideal for cocktails or infusions, providing a clean, crisp foundation for any variety of flavors, without over diluting.
FLEURETTE GIN 46% ABV
The exploration of floral and citrus qualities in gin. Eleven distinct flowers and other botanicals are blended with the most subtle and fragrant juniper berries. Fleurette is distinctly aromatic, with delicate aromas evoking a sense of sweetness in this dry gin. Gold Medal, San Francisco World Spirits Competition, 2020.
FYLLEANGST AQUAQVIT 42.5% ABV
Distilled from a base of wheat and malted rice, a uniquely west coast, savory interpretation of this classic Scandinavian
staple. Vapor distilled with toasted caraway, coriander, cumin, anise, fenugreek, summer savory, and lemongrass (to name a few).
40% ABV
Flaming Pig is the brainchild of Joey and Flor, two drinks industry friends from Ireland who saw a gap in the market for an uncomplicated Irish whiskey that delivered more taste and character than the run-of-the-mill brands. The whiskey is a blend of Irish single malt and grain whiskies, made rich-er and spicier, with added smokiness, from intense barrel charring. After blending, Flaming Pig whiskey is matured in our intensely charred bar-rels for 6 months, then cut with pure spring water to bottling strength. The woody, caramelised flavour from the barrels means it’s as easy to drink as bourbon, but still distinctively Irish.
Why “Flaming Pig”?
Honoring an unsung hero, the whiskey takes its name from the squealing ‘flaming pig’, who woke up the citizens of Dublin during the infamous Great Whiskey Fire of 1875. In matching the intensity of the night, the spirit is aged in Number 5 char barrels, the highest level of char possi-ble, to provide a deeply robust flavor and character.
Pricing
APERITIVO
ITEM NAME
PACK
BTL MX12 Solid 12 Solid 24
BONANTO BARCELONA, SPAIN 062001NV-03 The Ultimate Aperitivo
6x750ml C 28.00 24.00 23.00 21.00
AQUAVIT / AKVAVIT
ITEM NAME
PACK
BTL
MX12 Solid 12 Solid 24
ÅHUS SKANE COUNTY, SWEDEN 09200100NV-01 Åhus Akvavit
12x750ml C 32
28 31
25 30
24 27
09200200NV-01 Åhus Akvavit Midvinter 12x750ml C 35
NEW ALCHEMY DISTILLING SIERRA NEVADA, CALIFORNIA 081011NV-03 Fylleangst Aquavit 6x750ml C 31 27
26
ARMAGNAC
ITEM NAME
VTG PACK
BTL MX12 Solid 12 Solid 24
CHÂTEAU DE MILLET BAS ARMAGNAC, FRANCE 10700400NV-73 VS Armagnac NV 12x750ml Gift 10700500NV-73 VSOP Armagnac NV 12x750ml Gift
36 53 78 78
32 29 28 49 48 46 74 70 69
10700600NV-73 XO Armagnac
NV 12x750ml Gift
1070020000-73 Vintage Armagnac 2000 12x750ml Gift
74 70
1070020081-04 Vintage Armagnac 1981 6x750ml W 209 205
VODKA ITEM NAME
PACK
BTL
MX12
Solid 12 Solid 24
NEW ALCHEMY DISTILLING SIERRA NEVADA, CALIFORNIA 081008NV-03 Aether Vodka 6x750ml 32 28
26
WOODY CREEK DISTILLERS BASALT, COLORADO 10100201NV-01 Potato Vodka 12x750ml 30
26
22.50 21.50
AGAVE / MEZCAL / TEQUILA ITEM NAME El Mero Mero OAXACA, MEXICO 09400100NV-01 El Mero Mero Mezcal Espadin 09400200NV-01 El Mero Mero Mezcal Tepextate 09400300NV-01 El Mero Mero Mezcal Tobala EL PINTOR JALISCO & OAXACA, MEXICO 09500300NV-01 El Pintor Tequila Blanco
PACK
BTL MX12 Solid 12 Solid 24
12x750ml C 54 50 45 44
12x750ml C 90 86 84 12x750ml C 74 70 68
12x750ml
43 39 36 35
09500200NV-75 El Pintor Tequila Joven - Full Case Only 3x750ml G 72 68 09500200NV-01 El Pintor Tequila Joven 12x750ml 09500100NV-75 El Pintor Mezcal Ensamble - Full Case Only 3x750ml G 82 78 09500100NV-01 El Pintor Mezcal Ensamble 12x750ml MEZCAL DOMINGO OAXACA, MEXICO 09700100NV-16 Mezcal Domingo Espadin - Full Case Only 20x50ml C 8 09700100NV-05 Mezcal Domingo Espadin - Full Case Only 24x200ml C 12.50 09700100NV-01 Mezcal Domingo Espadin
57 53 51 50
66 62 61 60
12x750ml C 38 34 31 29 12x750ml C 51 47 46 44
09700200NV-01 Mezcal Domingo Guerrero Cupreata
Michoacan Ensamble - Alto y Manso de Sahuayo - Full Case Only Michoacan Ensamble - Alto y Manso de Sahuayo
24x200ml C 24
09700300NV-05
12x750ml C 74 70 68 67
09700300NV-01
09700600NV-01 Mezcal Domingo Durango Cenizo MEZCAL METICHE OAXACA, MEXICO 09800101NV-01 Mezcal Metiche Salmiana 40 09800102NV-01 Mezcal Metiche Salmiana 49 XILA MEXICO CITY, MEXICO 09600100NV-01 Xila Flor de Luna Destilados
12x750ml C 48 44 42 41
12x750ml C 37 33 30 29 12x750ml C 40 36 33 32
12x750ml C 37 33 29 27
PISCO ITEM NAME
VTG PACK
BTL MX12 Solid 12 Solid 24
CAPURRO NASCA, PERU 09300201NV-01 Acholado NV 09300300NV-01 Quebranta NV
12x750ml 12x750ml
35 33
31 29
29 27
28 26
GIN
ITEM NAME
PACK
BTL
MX12 Solid 12 Solid 24
GINRAW BARCELONA, SPAIN 059001NV-03 GINRAW Gastronomic Gin 6x750ml C 34
30
28 25
NEW ALCHEMY DISTILLING SIERRA NEVADA, CALIFORNIA 081001NV-03 Fleurette Gin
6x750ml C 32 6x750ml C 36 6x750ml C 32
28 32 28
26 30 26
081002NV-03 Fleurette Vermilion Gin
081003NV-03 The Arborist Gin
Round Turn Distilling BIDDEFORD, MAINE 09900200NV-01 Bimini Gin
12x750ml C 30
26 23.50 22.50
09900200NV-35 Bimini Gin
6x1L C
35
31 27.50
09900100NV-01 Barrel Reserve No. 1 Gin 12x750ml C 33
29 30 29
28 27 28 26.50 28 27
09900400NV-01 Coconut Gin 09900300NV-01 Overproof Gin
12x750ml C 34 12x750ml C 33
WOODY CREEK DISTILLERS BASALT, COLORADO 10100101NV-01 Colorado Gin
12x750ml C 33
29
27 26
MANLY SPIRITS SYDNEY, AUSTRALIA 16600100NV-105 Australian Dry Gin
12x700ml C 33 12x700ml C 33 12x700ml C 33
29 26.50 25 29 26.50 25.50 29 26.50 25.50
16600200NV-105 Coastal Citrus Gin 16600300NV-105 Lilly Pilly Pink Gin
RUM ITEM NAME
PACK
BTL MX12 Solid 12 Solid 24
SAISON RUM CARIBBEAN 10000300NV-01 Rum 10000100NV-01 Pale Rum 10000200NV-01 Reserve Rum
12x750ml C 28 24 21.50 20.50 12x750ml C 20 16 14.50 14
12x750ml C 44 40 38 36 10000400NV-01 Triple Cask Rum - Barbados 12x750ml C 49 45 43 42 10000500NV-01 Triple Cask Rum - Trinidad 12x750ml C 54 50 49 48 10000600NV-01 Triple Cask Sherry Rum 12x750ml C 40 36 29.50 28.50
WHISKEY
ITEM NAME
PACK
BTL MX12 Solid 12 Solid 24
FLAMING PIG WEST CORK, IRELAND 16300100NV-103 Flaming Pig Irish Whiskey
6x700ml C 36 32 30 28
NEW ALCHEMY DISTILLING SIERRA NEVADA, CALIFORNIA 081020NV-03 White Devil Whiskey WOODY CREEK DISTILLERS BASALT, COLORADO 10100500NV-01 Straight Bourbon
6x750ml C 29 25 23
12x750ml C 43 39 36 35 10100501NV-01 Straight Bourbon Cask Strength 12x750ml C 94 90 86 84 10100502NV-01 Straight Bourbon Single Barrel 12x750ml C 79 75 72 70 10100601NV-01 Straight Rye Whiskey 12x750ml C 43 39 36 35 10100602NV-01 Straight Rye Whiskey Cask Strength 12x750ml C 94 90 86 84 10100603NV-01 Straight Rye Whiskey Single Barrel 12x750ml C 79 75 72 70 10100700NV-01 Wheated Whiskey 12x750ml C 50 46 44 43 10100800NV-77 Whiskey Gift Set - Full Case Only 3x375ml Gift 21.33 20 19.33 19
LIQUER ITEM NAME
PACK
BTL MX12 Solid 12 Solid 24
MANLY SPIRITS SYDNEY, AUSTRALIA 16600400NV-105 Zesty Limoncello 16600500NV-105 Cold Brew Coffee Liqueur
12x700ml C 30 26 23 12x700ml C 30 26 23
22 22
VERMOUTH ITEM WINE
VTG
PACK
FL
LA FUERZA BUENOS AIRES, ARGENTINA 13700200NV-01 Vermouth Bianco
NV NV
12x750ml C 224 12x750ml C 224
13700100NV-01 Vermouth Rojo
READY-TO-DRINK COCKTAILS
ITEM NAME
Pack
FL
2CS
DEATH & CO. CALIFORNIA 11800100NV-66 Moonsail Fizz
24x200ml Cans
114
102
11800200NV-66 Aurora Highball
24x200ml Cans
114
102
11800300NV-66 Ranger Buck
24x200ml Cans
132
120
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