Other

The 99 Brand from Sazerac Company, Inc consists of intense liqueurs that are made in Kentucky and bottled at a high 99 proof (45.5 percent alcohol by volume). They offer an intense drinking experience with sweet and fruity flavors that embody the brands fun, easygoing, colorful, and high-energy approach. With an explosion of extreme flavor in every shot, these are bound to liven up a party. 99 Brand currently has a number of liqueurs in their lineup, including Apples, Bananas, Blackberries, Butterscotch, Cinnamon, Grapes, Oranges, Strawberries, Xxpresso, and the classic Peppermint among others. Many of them are suitable for mixing among themselves as well.The high proof makes them perfect for mixology as well as shots, since their intense taste lets them go toe-to-toe with vodka. The 99 Schnapps Apples is a sweet, juicy, and intense liqueur that makes perfect apple Martinis with its tangy taste. Its the only 99-proof apple-flavored schnapps, giving the drinks a kick that brings intensity to any cocktail.Pick your bottle up today!

The 99 Brand from Sazerac Company, Inc consists of intense liqueurs that are made in Louisville, Kentucky and bottled at a high 99 proof (45.5 percent alcohol by volume). They offer an intense drinking experience with sweet and fruity flavors that embody the brands fun, easygoing, colorful, and high-energy approach. With an explosion of extreme flavor in every shot, these are bound to liven up a party. 99 Brand currently has a number of liqueurs in their lineup, including Apples, Bananas, Blackberries, Butterscotch, Cinnamon, Grapes, Oranges, Strawberries, Xxpresso, and the classic Peppermint among others. Many of them are suitable for mixing among themselves as well.The high proof makes them perfect for mixology as well as shots since their intense taste lets them go toe-to-toe with vodka. The 99 Schnapps Bananas has an intense tropical taste and aroma thats perfect for various cocktails and frozen drinks. It goes particularly well with 99 Cinnamon, fruit juices, or even chocolate liqueur.Pick your bottle up today!

The 99 Brand from Sazerac Company, Inc consists of intense liqueurs that are made in Louisville, Kentucky and bottled at a high 99 proof (45.5 percent alcohol by volume). They offer an intense drinking experience with sweet and fruity flavors that embody the brands fun, easygoing, colorful, and high-energy approach. With an explosion of extreme flavor in every shot, these are bound to liven up a party. 99 Brand currently has a number of liqueurs in their lineup, including Apples, Bananas, Blackberries, Butterscotch, Cinnamon, Grapes, Oranges, Strawberries, Xxpresso, and the classic Peppermint among others. Many of them are suitable for mixing among themselves as well.The high proof makes them perfect for mixology as well as shots since their intense taste lets them go toe-to-toe with vodka. The 99 Schnapps Peaches is equally great as a fun shooter or cocktail ingredient that brings intense fruity peach notes. It goes particularly well with cream and is surprisingly delicious with Irish cream liqueur.Pick your bottle up today!

Tempus Fugit Spirits, LLC was created in order to bring several historic spirits and liqueurs into the modern world. They started with absinthe since one of the co-founders had successfully co-developed over 25 brands of the mystical spirit in Europe. Absinthe was re-legalized in the US in 2007, yet US importers lacked interest in bringing high-quality absinthe from Europe. Tempus Fugit (which translates to "time flies") wasted no time and took it upon themselves to bring premium, award-winning absinthes from Switzerland and France over the pond. While they started with absinthe, its not their only focus. They are also passionate about re-creating liquors that were immensely popular before Prohibition. They employ 19th-century practices in crafting various liqueurs, bitters, amaro, vermouths, and chinati, specializing in their use as cocktail modifiers. Alessio Vermouth Bianco is made in the style of Italian sweet vermouths. The Bianco is filtered in order to achieve a clear pour. Its an elegant drink that has warm spices and a mild bitterness that is balanced by citrus notes. Delicious on its own, its the perfect fit for classic cocktails that call for a sweet vermouth.Grab a bottle today!

Tempus Fugit Spirits, LLC was created in order to bring several historic spirits and liqueurs into the modern world. They started with absinthe since one of the co-founders had successfully co-developed over 25 brands of the mystical spirit in Europe. Absinthe was re-legalized in the US in 2007, yet US importers lacked interest in bringing high-quality absinthe from Europe. Tempus Fugit (which translates to "time flies") wasted no time and took it upon themselves to bring premium, award-winning absinthes from Switzerland and France over the pond. While they started with absinthe, its not their only focus. They are also passionate about re-creating liquors that were immensely popular before Prohibition. They employ 19th-century practices in crafting various liqueurs, bitters, amari, vermouths, and chinati, specializing in their use as cocktail modifiers. Alessio Vermouth Chinato is made according to the late 19th-century recipe that calls for a balance of more than 25 different botanicals including grande and petite wormwood, along with cinchona bark as the bittering agent. Replace an Italian sweet vermouth with the Vermouth Chinato for a complex alternative when mixing cocktails, or sip it on its own to enjoy its aromatic bittersweet profile.Grab a bottle today!

Tempus Fugit Spirits, LLC was created in order to bring several historic spirits and liqueurs into the modern world. They started with absinthe since one of the co-founders had successfully co-developed over 25 brands of the mystical spirit in Europe. Absinthe was re-legalized in the US in 2007, yet US importers lacked interest in bringing high-quality absinthe from Europe. Tempus Fugit (which translates to "time flies") wasted no time and took it upon themselves to bring premium, award-winning absinthes from Switzerland and France over the pond. While they started with absinthe, its not their only focus. They are also passionate about re-creating liquors that were immensely popular before Prohibition. They employ 19th-century practices in crafting various liqueurs, bitters, amari, vermouths, and chinati, specializing in their use as cocktail modifiers. The award-winning Alessio Vermouth Di Torino Rosso brings another late 19th-century recipe to the modern age. Meant to be enjoyed on its own, this "vino di lusso" or luxury wine, is crafted with a Piedmont wine as its base. More than 25 botanicals go into the recipe which contains grande and petite wormwood, along with other herbs, roots, and spices. Get your bottle today!

Tempus Fugit Spirits, LLC was created in order to bring several historic spirits and liqueurs into the modern world. They started with absinthe since one of the co-founders had successfully co-developed over 25 brands of the mystical spirit in Europe. Absinthe was re-legalized in the US in 2007, yet US importers lacked interest in bringing high-quality absinthe from Europe. Tempus Fugit (which translates to "time flies") wasted no time and took it upon themselves to bring premium, award-winning absinthes from Switzerland and France over the pond. While they started with absinthe, its not their only focus. They are also passionate about re-creating liquors that were immensely popular before Prohibition. They employ 19th-century practices in crafting various liqueurs, bitters, amari, vermouths, and chinati, specializing in their use as cocktail modifiers. Crafted using the grape varietal Nebbiolo dAlba that are used in Barolo wines from the Piedmonte region of Italy, Alessio Vino Chinato is a sweet Italian aperitif or digestif wine. Its an aromatized fortified wine that has spices, herbs, aromatics, sugar, and alcohol added. Fruity, aromatic, and bitter, its bottled at 16 percent ABV and is drunk as an aperitif or digestif. It works particularly well in cocktail recipes that call for an Italian sweet vermouth.Grab a bottle today!

Agave Type: Espadn, BicuisheRegion: San Andreas, OaxacaMaestro Mezcalero: Don Valente AngelProof: 94 Proof, 47 percent ABVTasting Notes:Minerality, salinity, robust fruit. Vibrant, floral, rich character. Details: Crafted from 80 percent espadn and 20 percent semi-wild agave Bicuishe. Distilled in the San Andreas region.

Alips is a line of traditionally hand-crafted mezcals with smoky overtones produced by a socially conscious co-op of mezcaleros, seeking to stimulate the Oaxacan economy with mezcal production. Each expression features a different artisanal family producer.Nestled alongside the dusty road to the San Juan del Rio Alips destilera, wild agave tobal rise above the chaotic desert foliage. Irrigated only by the rain, the high-altitude upland plateau features a terroir that crafts the very essence of Alips Mezcals. Owned by the Cruz family, Alips Mezcals are bottled by Destilera Los Danzantes, an artisanal distillery in Santiago Matatlan, south of Oaxaca city, and distributed (in the US) by Craft Distillers. San Juan del Rio is one of the many family distilleries in rural pueblos in the state of Oaxaca, that produce mezcal.Joel Antonio Cruz produced 30,000 bottles of Alips in 2015, and after deciding to remain small scale, turned to his younger cousin Rodolfo Juan Juarez, to take over distillation for export. The youthful Maestro Mescalero handcrafts Alips in the quaint riverfront distillery. The Cruz destilera operates as a co-op and has four copper pots.San Andrs Mezcal is crafted from handcrafted from agave Espadn and Bicuishe from the San Andrs, Oaxaca region. Planted nearly 5000 feet from the ground, the soil is mostly shale, which is not the most fertile, but some agave varietals are known to flourish there. The agave are fermented with wild yeasts in cypress vats and double distilled in a copper pot still in the village of San Andrs in Xitlapehua, Oaxaca. Distillation is overseen by Maestro Mezcalero Don Valente Angel. The result is a vegetal, earthy mezcal with underlying notes of sweet tobacco, fruit. Pick up your bottle today!

Agave Type: EspadnRegion: San Baltazar, OaxacaMaestro Mezcalero: Cirilo Hernandez, Don Cosme Hernandez. Proof: 96 Proof, 48 percent ABVTasting Notes:Ash, citrus, floral, salinity. Sweet notes of fruit, herbaceousness. Details: Crafted from Espadn grown at 4,100 feet on an open hilly countryside. Fermented in old pine vats.

Owned by Jaim and Gustavo Muoz, identical twins, and proprietors of five restaurants in Mexico including the well-known Los Danzantes in Oaxaca, an authentic Oaxacan restaurant emphasizing regional cuisine. Los Nahuales Reposado, also known as Los Danzantes Reposado, is distilled by Mezcalera Karina Abad Rojas at the Dstileria Los Danzantes in Santiago Matatlan. Just south of Oaxaca city, Santiago Matatlan is the world capital of mezcal. The mezcaleras behind the scenes have been making mezcal for generations, but the Los Danzantes brand was founded in 1997. In 1997, the Muoz siblings acquired a small artisan distillery in Santiago Matatlan, near Oaxaca city, in order to provide their restaurants with a dependable, quality source of mezcal. They hired Hector Vasquez de Abarca in 2004 to oversee the Danzantes distillery. Hector fused tradition and innovation in his methodology, and Karina Abad Rojas- a trained lab chemist- was brought on board in 2009, to oversee the expansion of the distilleries, making Los Danzantes and Alipus Mexicos top artisan mezcals.In 2013 Enrique Pea Nieto, President of Mexico, awarded Grupo Los Danzantes with the annual National Quality Award. Los Danzantes/Los Nahuales has been highly regarded as the finest mezcal in production to this day. Los Nahuales is crafted using traditional, highly authentic artisanal methods. After being matured for about 10 years, the agave are roasted in a ground fire pit, above mesquite wood, giving Los Nahules its signature pronounced smoky flavor. The fermented agave is then distilled along with all of its fibers and solids, infusing the mezcal with a more intense character than that of tequila, which is distilled after filtering out any solids. Mezcals have a more complex vegetal character, rich in the essence of the agave. 66 percent of this reposado is aged in French Oak barrels, and 33 percent is aged in American White Oak. After 9 months resting in these barrels, this mezcal is then bottled. This Los Nahuales Mezcal is bursting with flavor, defined by beautiful oak overtones, from their rest in French oak barrels.Get your bottle today!

Agave Type: EspadnRegion: Santa Ana, OaxacaMaestro Mezcalero: Hernandez Melchor Proof: 96 Proof, 48 percent ABVTasting Notes:Smoked wood, meaty notes, citrus, lime, spicy red pepper and sweet notes.Details: Crafted from agave Espadn harvested at an elevation of 4100 feet. Roasted in a pit oven, crushed using a horse drawn tahona, fermented in open pine vats, and double distilled in copper stills.

Agave Type: Espadn, Arroqueo.Region: Sola de Vega, OaxacaMaestro Mezcalero: Felix Garcia, Jesus Rios, Leonardo RojasProof: 96 Proof, 48 percent ABVTasting Notes:Vegetal, earthy notes, smoke, cocoa nibs, tobacco, fruits, cracked pepper, citrus.Details: Crafted from 80 percent espadn and 20 percent arroqueo agaves. Distilled in clay pot stills in the Sola de Vega region.

Agave Type: EspadnRegion: Santa Ana, OaxacaMaestro Mezcalero: Hernandez Melchor Proof: 94 Proof, 42 percent ABVTasting Notes:Herbaceousness, fermented fruits, smoke, mineral notes, bitter flavors.Details: Crafted from agave Espadn harvested at an elevation of 5200 feet. Roasted in a pit oven, crushed using a horse drawn tahona, fermented in open pine vats, and double distilled in copper stills.

Amars crafts award-winning terroir mezcals with a focus on having balanced, symbiotic relationships with nature. It was founded in 2010 by a group of friends who became enamored with mezcal after visiting several states in Mexico. Being firmly rooted in community and environmental sustainability, they take care to respect the land, the ecosystem, as well as each person involved in the process. They plant 10 times more agaves than they use, creating new jobs in the process and proliferating the species.The fermentation process is completely natural and chemical-free, using only 100 percent natural yeasts and bacteria and forgoing any additives. Beside collaborating with small-scale producers, always paying a fair price for the mezcal they buy, and working with Maestros Mescaleros to preserve traditions, they also donate a 15 percent share of their profits to sustainability projects that work to preserve Mexicos flora and fauna.Each village where they produce their different mezcals yields a different spirit. It isnt just the terroir that contributes to this diversity, but varying traditions and practices as well. In this way, the contribution of the earth as well as each person involved in the process remains unspoiled and intact and can be tasted in each sip. The Amars Cupreata Mezcal was made from Cupreata agaves in the region of Mazatln, Guerrero, using 13-year-old agaves from the Madre del Sur mountains. A conical earth oven is employed and ayacahuite (white pine) vats are used for fermentation. This double-distilled spirit is bottled at 86 proof under the watchful eye of Maestro Mescalero Don Faustino Robledo.Get your bottle today!

Amars crafts award-winning terroir mezcals with a focus on having balanced, symbiotic relationships with nature. It was founded in 2010 by a group of friends who became enamored with mezcal after visiting several states in Mexico. Being firmly rooted in community and environmental sustainability, they take care to respect the land, the ecosystem, as well as each person involved in the process. They plant 10 times more agaves than they use, creating new jobs in the process and proliferating the species.The fermentation process is completely natural and chemical-free, using only 100 percent natural yeasts and bacteria and forgoing any additives. Beside collaborating with small-scale producers, always paying a fair price for the mezcal they buy, and working with Maestros Mescaleros to preserve traditions, they also donate a 15 percent share of their profits to sustainability projects that work to preserve Mexicos flora and fauna.Each village where they produce their different mezcals yields a different spirit. It isnt just the terroir that contributes to this diversity, but varying traditions and practices as well. In this way, the geographical specifics and unique contribution of each person involved in the process remain intact and can be tasted in each sip. Amars Espadn Mezcal was made from Espadn agaves from the hills that surround the distillery in the region of San Juan Del Ro, Oaxaca. The agaves have taken 10 years to fully mature. The roasting takes place in conical stone ovens over 5 days and pine wood vats are used for fermentation. Maestro Mescalero Laajsh Doob oversees the process every step of the way: from the fermentation to the double distillation, until it is finally bottled at 82 proof.Pick your bottle up today!

In 1824, Dr. Johann Siegart, a German doctor serving as Surgeon-General of Simon Bolivars army in Venezuela, was working to find a medicine that would enhance the appetite and digestive well-being of his soldiers. Dr. Siegart eventually settled upon a mix of herbs and spices that he called "Amargo Aromatico" today, this world-famous concoction is known simply as Angostura Bitters.Building on his early success, Dr. Siegert established the House of Angostura in the eponymous Venezuelan city, where he began to manufacture his bitters on a grander scale (the business would later become the sole purveyor of bitters to the King of Prussia, Spain, and King George V). As he continued to expand, Dr. Siegart, along with his younger brother and his son, moved the House of Angostura to Port of Spain, Trinidad in 1876 and began producing rum. Today they are one of the leading rum producers in the Caribbean, offering a wide range of the famous spirit.Butterflies have long been associated with Angosturas products. The House of Angostura is actually home to the Barcant Collection of more than 5,000 butterflies. Their butterfly logo is also said to represent the phenomenon when swarms of butterflies gather around ripened sugar cane plants when the cane is ready to be harvested. The House of Angostura is open about the value that they place on nature, and the tropical environment in the Caribbean community in which their award-winning brand is headquartered.Amaro Di Angostura is made using the same process as their famous Angostura Aromatic Bitters. Created by the expert blenders at Angostura, it contains their own Aromatic Bitters, a neutral spirit, as well as several spices. After the ingredients are mixed, they are left for 3 months in order to let the aromas and flavors marry. The amber-colored liqueur is herbal with aromas of cinnamon and dark chocolate, as well as the distinct character of Aromatic Bitters.Get a bottle today!

Yerevan Brandy Company was founded in 1887, in the Armenian capital city of Yerevan. Their brandy is produced using locally sourced, white grapes, and spring water, a tradition that has been passed down for generations upon generations, for thousands of years.Ararat Brandy is a unique, award-winning brandy from Armenia, produced by Yerevan Brandy, and crafted in the valley of Mount Ararat. Remarkably in this valley, the sun shines for over 300 days in a year. This incredible brandy is made from some of the oldest grapes known to mankind. It is said that Noahs ark landed in this region after the flood, where he planted grape seeds. Made using traditional methods, that can be traced back to 1887, with the founder Nerses Tairyants. Ararat encapsulates the rich cultural and historical heritage of Armenia it is a renowned spirit imbibed ubiquitously during celebrations and at meetings of world leaders. It is even said that Winston Churchill became a fan after he was gifted a bottle by Joseph Stalin at the 1945 Yalta Conference. The grapes in this brandy are naturally fermented to produce a high-quality wine, which is twice distilled, and aged for five years in Caucasian oak barrels. This impeccable brandy is known for its rare and distinctive elegant flavors. Expect notes of rich fruits, tobacco, dry sherry, grapes, and a silky smooth palate, followed by a long warming finish.Pick up your bottle today!

Yerevan Brandy Company was founded in 1887, in the Armenian capital city of Yerevan. Their brandy is produced using locally sourced, white grapes, and spring water, a tradition that has been passed down for generations upon generations, for thousands of years.Ararat Brandy is a unique, award-winning brandy from Armenia, produced by Yerevan Brandy, and crafted in the valley of Mount Ararat. Remarkably in this valley, the sun shines for over 300 days in a year. This incredible brandy is made from some of the oldest grapes known to mankind. It is said that Noahs ark landed in this region after the flood, where he planted grape seeds. Made using traditional methods, that can be traced back to 1887, with the founder Nerses Tairyants. Ararat encapsulates the rich cultural and historical heritage of Armenia it is a renowned spirit imbibed ubiquitously during celebrations and at meetings of world leaders. It is even said that Winston Churchill became a fan after he was gifted a bottle by Joseph Stalin at the 1945 Yalta Conference. The grapes in this brandy are naturally fermented to produce a high-quality wine, which is twice distilled, and aged for 10 years in Caucasian oak barrels. A beautiful amber color with a touch of copper this brandy has lively and elegant aromas of beeswax, hazelnut and oak bark with traces of vanilla and dried plum dominate the bouquet. Rounded, hidden, sweetish taste unfolds gradually offering you a temptingly long aftertaste. Light dryness in the end is counter-balanced by shades of cinnamon. Pick up your bottle today!

Argonaut started producing brandy eight decades after Prohibition was repealed. Their distillation method resembles whiskey, distilled with both alembic and coffey stills, aged in ex-bourbon barrels. They utilize Prulho alembic pot stills housed at their McCall Distillery in Sanger (one of the oldest distilleries in California), as well as a Vendome column Coffey still. They blend their product from over 100 aged brandy stocks, ranging from two years to over two decades. This incredible alchemy strikes the perfect balance of flavor and mouthfeel.Dubbed their Brandy Queen, Rita Hansen, the master distiller and blender of Argonaut, a second generation winemaker, Rita applies her incredible reservoir of knowledge to all steps of the Argonaut process, from the winemaking to distilling, aging, and blending. Rita draw from a variety of vintages, grape varietals, barrel sources and distillations methods resulting in very unique blends. With a combined 80+ years of vineyard expertise Argonaut staff picks grapes at their optimal ripeness for distillation with striking the ideal balanced flavor profile. They ferment their brandy wines and distill within 30 days to lock in the freshest flavors.Using both alembic pot stills from their McCall distillery and Coffey stills they create the ideal foundation to build a superior California brandy. Overseeing the production process from start to finish. Argonauts meticulous step by step process maintains the highest quality standards of brandy. Bottled without artificial coloring, or High Fructose Corn Syrup, or additional flavors. The only elements of this premium California Brandy are 100 percent grapes and barrels. Just straight premium.Pick up your bottle today!

Asbach Uralt is a German brandy produced by the Asbach GmbH. Its history dates back to the late 19th century when Hugo Asbach founded the company in the town of Rdesheim am Rhein, at 24 years old. A Cologne native, Hugo gained knowledge for the industry from a local Export-Company for German Cognac. This unique German spirit was aged for up to 3 years in Limousin oak casksand earned Silver Medal/88 points from Beverage Tasting Institute in 2017. Pick up your bottle today!

After emigrating from Norway to France in pursuit of the woman who would eventually become his bride, Thomas Bache-Gabrielsen founded a distillery in the Cognac region of France in 1905. At the time, Thomas father was an executive at Holmestrands Samlag for Brdevinshandel, the largest alcohol producer in Norway, and Thomas brought with him the traditions and techniques inherited from his family lineage. Today, Maison Bache-Gabrielsen is one of the last remaining, family-run cognac houses in France (the distillery is run by Herv Bache-Gabrielsen, Thomas great-grandson).Srnit Extra is a Grande Champagne blended cognac crafted with traditional Ugni Blanc grapes, and a generous portion of the old and rare grape variety; Folle Blanche. This blend of eaux-de-vie contains 85 percent Ugni Blanc and 15 percent Folle Blanche, that are aged in Limousin casks, for approximately 30 years, some portions in the final blend, however, are as old as 50 years.The name Srnit was chosen by Bache Gabrielsen to reflect the peaceful mood that this unique cognac will introduce you to. The cognac starts with an elegant nose, a hint of mocha, and orange marmalade. Srnit has a round and velvety mouthfeel with a hint of coffee, vanilla and floral notes. The finish has quintessential, old, pure Grande Champagne notes; characteristically rich and long.Bache and Gabrielsens Cellar Master Jean-Philippe Bergier is the man behind this blend of serenity, said to combine the true essences of traditional cognac. This release from Bache-Gabrielsen has won several awards, including a double gold medal, and the Best Extra-aged cognac award in the 2016 San Francisco World Spirits Competition. Pick up a bottle of this special cognac today!

After emigrating from Norway to France in pursuit of the woman who would eventually become his bride, Thomas Bache-Gabrielsen founded a distillery in the Cognac region of France in 1905. At the time, Thomas father was an executive at Holmestrands Samlag for Brndevinshandel, the largest alcohol producer in Norway, and Thomas brought with him the traditions and techniques inherited from his family lineage. Today, Maison Bache-Gabrielsen is one of the last remaining, family-run cognac houses in France (the distillery is run by Herv Bache-Gabrielsen, Thomas great-grandson).Bache Gabrielsen Cognac XO Natur and Eleganse is a blend of eaux de vie produced without the traditional permitted additives, with Ugni Blanc grapes from the Fin Bois (60 percent) Grande Champagne (25 percent) and Petite Champagne (28 percent) crus (cru is French term for growth zones) of France. These crus are highly-prized for their chalky, rich soil which are ideal for the production of grapes used to make the cognac. Once the grapes from these crus are harvested, they are pressed and the remaining grape juice is fermented in stainless steel fermentation tanks. The resultant eaux de vie is then distilled twice through a traditional, alambic Charentais still.Bache-Gabrielsens Pure and Rustic range of cognacs is a collaborative project with Cellar Master Jean-Philippe Bergier. Produced in a modern, light, fresh style, its richly fruited notes are deeply reminiscent of rustic life in Cognac. Both blue and white labels are used for the Pure and Rustic range. The white labels are of a very limited edition, with all the bottles being numbered. Such limited editions usually come from oak casks of rare cognacs that our Cellar Master, Jean-Philippe Bergier, has got his hands on through his many good contacts and long-standing working relationships (Bache Gabrielsen).Elegant and complex, Natur and Eleganse is aged in Limousin oak casks for over 10 years. With layers of mellow fruit flavors complemented by light floral notes and a hint of vanilla and a dry finish, this special cognac won a Silver Medal at the San Francisco World Spirits Competition in 2010.Pick up a bottle of this Fin Bois cognac today!

This handcrafted small-batch cold press ginger liqueur is made at Industry City along the Brooklyn waterfront just a few feet above a cobblestone road. "I worked on the recipe for years, and finally perfected it when I was working from my loft on Barrow Street in Manhattan," says creator Josh Morton. "Thats how we got the name." Each batch of Barrows Intense Ginger Liqueur made with 200lbs of fresh ginger. "Thats all you really need to know," says Morton. "We make our liqueur with incredibly fresh ginger. We dont use chemicals or extracts of any kind "just lots and lots of fresh ginger." As a result, Barrows Intense Ginger Liqueur has bold aroma that is sweet and spicy. The initial flavor is surprisingly subtle and leads to intense notes of spicy ginger, that linger on the finish."We dont filter Barrows, so it has a slightly cloudy color and some sediment, which add to its complexity and flavor," Morton says. After the ginger has been infused in the cane spirits for nearly a month, we fill, label and number each bottle by hand.Barrows Intense Ginger Liqueur is vegan, gluten-free, and certified kosher. "Everyone keeps asking me what other flavors we plan on making," Morton says. "My response is, do one thing and do it really, really well." Enjoy a well-made ginger liqueur, either on its own or in a cocktail, today!