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Agave Type: EspadnRegion: Compaia, EjutlaMaestro Mezcalero: Don Gonzalo, Don Gregorio HernandezProof: 92.8 Proof 46.4 percent ABVTasting Notes: Fruit, roasted green peppers, subtle salinity, mild minerality, bright, refined, elegant notes. Details: Double distilled from 100 percent agave Espadn grown from La Compaia Ejutla, roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills.

Agave Type: EspadnRegion: Lachigui MiahuatlanMaestro Mezcalero: Pedro VasquezProof: 98 Proof, 49 percent ABVTasting Notes: Ripe grapes, smoked tropical fruits, and pine wood.Details: Double distilled from 100 percent agave Espadn grown in Lachigui Miahuatlan, Oaxaca. Roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills.

Agave Type: EspadnRegion: San Baltazar GuelavilaMaestro Mezcalero: Gregorio Martinez GarciaProof: 95 Proof 47.5 percent ABVTasting Notes: Fresh roasted agave, sweet tropical fruits, white pepper, mineral flavors, rich, full and round on the palate. Details: Double distilled from 100 percent agave Espadn grown in San Baltazar Guelavila, Oaxaca. Roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills.

Mezcal Nuestra Soledad features the different villages of Santiago Matatln, La Compaa Ejutla, San Luis del Rio, and San Baltazar Guelavila. Mezcal Nuestra Soledad (paying tribute to Our Lady the Virgin of Solitude, the patron saint of the city of Oaxaca) is hand-crafted using ancient traditions. Each different expression is made from 100 percent agave Espadn, by the producers of El Jolgorio mezcals, in Oaxaca, Mexico.Handcrafted by Mezcaleros Abel Nolasco, Isaias Martinez Juan, Jorge Mendez, Nuestra Soledad Mezcal San Luis del Rio is double distilled from 100 percent agave Espadn grown in San Luis Del Rio, roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills. Expect bright citrus fruit notes, spicy black pepper, and full round creamy flavors. Pick up your bottle today!

Agave Type: EspadnRegion: Santa Maria ZoquitlanMaestro Mezcalero: Jose Parada ValeraProof: 92 Proof, 46 percent ABVTasting Notes: Hints of lemon zest, red pepper, and tropical fruit, with a strong, pronounced finish.Details: Double distilled from 100 percent agave Espadn grown in Santa Maria Zoquitlan, Oaxaca. Roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills.

Agave Type: EspadnRegion: Santiago Mataln, OaxacaMaestro Mezcalero: Valentin Cortes, Gregorio MartinezProof: 90.6 Proof, 43.5 percent ABVTasting Notes: Sweet roasted agave, spicy, herbaceous, refined notes. Details: Double distilled from 100 percent agave Espadn grown in Santiago Mataln, roasted in pit ovens over mesquite oak, fermented in open-air wooden vats, and double distilled in copper alembic stills.

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of flavored Moonshine and more than a dozen Whiskeys, as well as canned ready-to-drink cocktails.Touting themselves as Appalachian born and bred, the Ole Smoky family was among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessees change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally-licensed distillery in the history of East Tennessee. Their whiskey lineup includes Mango Habanero, Cinnamon, Root Beer, Peach, Peanut Butter, Vanilla Bean, Cookies and Cream, and several other expressions. Based on their 35-proof whiskey, the Ole Smoky Whiskey Cookies and Cream Liqueur brings the creaminess with a cookie flavor. They say that "theres not much in life that Cookies and Cream cant fix," and they are definitely on to something. Naturally, this one goes well with ice cream.Pick your bottle up today!

Made from the finest Bing cherries in California, grown on a family farm in San Joaquin County. Only the purest form of the product is used, just cherries! No sugar added. Enjoy our liqueur in your drink, with meals, desserts or however you see fit."Stunningly deep amber and richly viscous in the glass, this versatile liqueur offers a complexity of palate and aromas. Caramelized honey, butterscotch, vanilla beans, toasted saffron, baking spices, grape leaves, coconut, candied tangerine peels, maple butter, and dark flowers are all present in this extremely approachable offering Ultimate Spirits ChallengePick up your bottle today!

At the end of the 19th century, Samuel Beau purchased a dilapidated vineyard in the Grande Champagne region of Cognac, France. While the vineyard had suffered from a neglectful owner, Beau recognized that the estate enjoyed rich, chalky soils, rolling hills and generous amounts of sunlight, and would be ideal for the distillation and maturation of cognac. After purchasing the estate, Beau began tending to its soil and improving the quality of the grapes that were cultivated on the estate. Upon his death in 1914, Beau passed the vineyard on to his son, Paul. Under Pauls stewardship, the estate was expanded to just over 100 hectares and many of its buildings were modernized, including the distillery. While much of the cognac produced by Maison Beau was sold to larger cognac houses during the 20th century, the Paul Beau label was created specifically for the purpose of bottling the best cognacs distilled and bottled by the Beau family.Paul Beau Hors DAge Cognac is made exclusively from Ugni Blanc grapes (the grapes are highly acidic and lacking in tannins, making them ideal for the production of cognac). After the Ugni Blanc grapes have been harvested and pressed into a grape must, the must is fermented into a wine and then twice-distilled through a 25-hectolitre, antique copper still. Following distillation, the cognac is matured in Maison Beaus cellars for over 30 years. As a result of its three-decade long beautyrest, Paul Beau Hors DAge Cognac (hors dage means "beyond age"in French) has rich, lush notes of dried fruits and vanilla, which are complemented by deep notes of raisins, maple syrup, oak and pepper, and lead to a long, gratifying finish.Paul Beau Hors DAge Cognac is one of the most highly-decorated cognacs ever produced, having earned six Gold Medals at the Concours Gnral de Paris since 2000 and numerous additional medals at the International Wine and Spirits Competition in 2010 and 2011. In addition, Maison Paul Beau received the Excellence Prize at the Paris Agriculture Show in 2010 and the Concours Generale Agricole in 2012 for outstanding quality and consistency in production. Finally, the cognac was awarded five stars by F. Paul Pacults Spirit Journal and was named one of the 130 Best Spirits in 2010.Pick up an incredible cognac today!

In 1878 a man named Paul Masson emigrated to California from Burgundy, France, where he met Charles Lefranc, a French immigrant and viticulture specialist. The Phylloxera plague in France subsequently made Massons stay in California permanent. Later on, he became known as the Champagne King of California, after launching his first sparkling wine under the name "champagne" at Almaden, and Masson. The Paul Masson winery fell under the ownership of Seagram Company Ltd for several years before changing hands several times. In 2008, the Paul Masson Winery was purchased by Wine Group LLC of San Francisco. Constellation Brands currently owns the Paul Masson label. Aged in carefully selected fine oak casks, Paul Masson Mango Brandy is a smooth fusion juicy golden mangoes and soft tropical, floral notes.Pick up your bottle today!

Absinthe, which is a spirit traditionally derived from wormwood, star anise and fennel, has a long and colorful history. While its origins remain unclear, the use of medicinal wormwood dates back to ancient Egypt. In the 18th and 19th centuries, absinthe was distributed by the French Army to its troops as a cure for several digestive diseases, including dysentery and tropical fever. When the troops returned home, they brought their taste for absinthe with them.A French doctor, Pierre Ordinaire, knew of absinthes medical benefits, and believed there could be a business in distilling the spirit commercially for non-medical purposes. Ordinaire did not know how to distill spirits, however, and looked to 21-year-old Swiss distiller Henri Louis-Pernod for help. They set up a distillery together in 1798, and by 1805 Pernod had opened his own distillery in Pontarlier, France, exporting absinthe to the U.S. as early as 1827.The popularity of absinthe grew, particularly among bohemian artists and writers such as Ernest Hemingway, Vincent van Gogh and Oscar Wilde, all known to be absinthe drinkers. By the mid-1800s absinthe had established itself as a pre-dinner drink throughout parts of Europe to be enjoyed during The Green Hour, which referred to the spirits vivid hue.Spurred by the temperance movement and winemakers, absinthe became associated with hallucinogenic effects. One critic claimed that absinthe would "make you crazy and criminal," and that it would "provoke epilepsy and tuberculosis." In 1905, Swiss farmer Jean Lanfray murdered his family after consuming considerable quantities of wine, brandy and two glasses of absinthe. While Lanfray had a history of alcoholism, teetotalers seized the moment and passed a referendum making absinthe illegal; it was not until 2007 that absinthe was allowed to be legally sold again.Pernod Absinthe is still produced following the traditional processes that were used in the original distillery of Henri-Louis Pernod. Local wormwood and the green anise are distilled after maceration in a neutral wine spirit base. Following distillation, the heart cut is macerated again in star anise, Melissa, petite wormwood, hyssop and a mixture of herbs kept secret by the distillery in Thuir, France that give the spirit its beautiful green color.Long floral notes linger on the nose followed by a palate of star anise, vanilla and hyssop. The finish is slightly spicy with a hint of wormwood.Pick up a bottle today!

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.Espadn is a common type of agave that grows in Oaxaca. The Pluma Negra Espadn Mezcal (Black Label) is crafted with 100 percent Espadn agaves that take between 7 and 10 years to fully mature at an elevation of around 3,800ft. Harvested by hand with machetes, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days in pine barrels using wild fermentation, before being double-distilled in a copper-pot still. Bottled at 96 proof, it boasts a fresh, citrusy, and fruity profile that is designed for sipping and goes particularly well with smoked fish.Get your bottle today!

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.Espadn is a common type of agave that grows in Oaxaca. The Pluma Negra Espadn Mezcal (White Label) is crafted with 100 percent Espadn agaves that take between 7 and 10 years to fully mature at an elevation of around 3,800ft. Harvested by hand with machetes, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days in pine barrels using wild fermentation, before being double-distilled in a copper-pot still. Bottled at 80 proof, this expression has the lowest alcohol content in Pluma Negras lineup and is the only one that is made with farm-grown agaves. Geared towards use in cocktails, it has a fresh, citrusy, and fruity profile that mixes well with fruit juice and is delicious over ice.Get your bottle today!

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.The tepeztate agave grows particularly high in the rocky, limestone-rich mountainous regions of Oaxaca. The ones that are used in Pluma Negra Tepeztate Mezcal come from an elevation of 5,000-8,200ft and take a whopping 25 to 35 years to mature fully. Harvested by hand with machetes and carried by donkeys, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation, before being double-distilled in 250-300l copper-pot stills. This mezcal is bottled at 104 proof and is meant to be enjoyed on its own, sipped neat. Herbal, green, and minty, its an intense and complex spirit.Grab your bottle today!

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.The wild tobal agaves used in Pluma Negra Tobal Mezcal grow at an elevation of 3,800 to 5,000ft, taking between 8 to 12 years to mature. Harvested by hand with machetes, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation, before being double-distilled in 250-300l copper-pot stills. Bottled at 96 proof, its a complex artisanal small-batch spirit with chocolate, plum, spice, and floral notes that is best sipped neat.Get your bottle today!

The legendary House of Rmy Martin is indubitably intertwined with the lands of Charente, where it was founded in 1724 by Rmy Martin, a descendant of Charente wine makers. This quaint portion of French terroir has given birth to some of the richest and most fertile crus of Grande and Petite Champagne. These quality vineyards with pale and chalky soils yield some of the most the most aromatic grapes. Situated on the banks of the Charente River, the Cognac region of France is divided into six different crus (cru is French term for growth zones): Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire. The Grande Champagne cru, which comprises approximately 34,000 hectares, is known for its quiet hills and rich, chalky soil, and is considered to produce the finest cognac in the region. The ideal conditions of these terroirs ripen the grapes to perfection, revealing an exhilarating bouquet of Fine Champagne.This 1738 Accord Royal release is a quality mixture of 65 percent Grande and 35 percent Petite Champagne fruits, to produce a divine blend of 240 eaux-de-vie, cultivated by patience, passion, and devotion. Rmy Martin ages their cognacs to perfection, with a signature complex palette of rich and unique aromas. It was created as an intermediate expression between their VSOP and XO releases, and named in honor of the Accord Royal that was granted by King Louis XV to Rmy Martin in 1738, allowing their use of his land to plant vines.Behind its stately exterior lie mellow and rich flavors that are smooth and well-balanced on the palate. This is an authentic cognac, deeply rooted in the terroir and tradition once honored by the French king himself. Rmy Martin 1738 Accord Royal is has a nice big nose of chocolate, exotic fruits, spices, and toast. This cognac is extremely smooth with complex floral and fruity aromas with an extremely long finish. An excellent cognac for any occasion (producer).Pick up your bottle of this fine cognac today!

Situated on the banks of the Charente River, the Cognac region of France is divided into six different crus (cru is the French term for growth zones): Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire. The Grande Champagne cru, which comprises approximately 34,000 hectares, is known for its quiet hills and rich, chalky soil, and is considered to produce the finest cognac in the region.LOUIS XIII Cognac is unique in a multitude of ways to start, Rmy Martin (the producers of LOUIS XIII) harvests grapes from the Grande Champagne cru, then distills on lees, referring to the solids left over from pressing the grapes. This lends a more concentrated character to the final product, and Rmy Martin is the only producer to do this.Then, the resulting eau de vie (French for water of life) is aged in French Limousin oak casks that have been cut, aged for two years, charred and formed to the exact specifications necessary for crafting LOUIS XIII. As the liquid ages, it is transferred to older and older barrels, moving constantly from one cellar to the next in order to create just the right climate for aging.Finally, to create the traditional LOUIS XIII Cognac, over 1,200 different types of Grand Champagne eaux de vie are blended together, with the youngest eau de vie being 40 years old and the oldest being over 100 years old. Given this astounding aging process, each bottle of LOUIS XIII has been stewarded by at least three generations of cellar masters from Rmy Martin.Named after King Louis XIII of France, who was perceived as the cognac protector, LOUIS XIII Cognac has a striking floral nose with notes of candied fruits and light spices. The nose leads to bolder touches of rose, jasmine, passion fruit and nutmeg on the palate, transitioning into a finish accented by figs, prunes, sandalwood and honey.Modeled after a flask that was lost on a French battlefield more than four centuries ago, each crystal decanter of LOUIS XIII is hand-blown, numbered and decorated with fleurs-de-lis, requiring the work of eleven exceptional craftsmen. Pick up a truly extraordinary cognac today!

LOUIS XIII Cognac is unique in a multitude of ways to start, Rmy Martin (the producers of LOUIS XIII) harvests grapes from the Grande Champagne cru, then distills on lees, referring to the solids left over from pressing the grapes. This lends a more concentrated character to the final product, and Rmy Martin is the only producer to do this.First created in 1874, LOUIS XIII is the embodiment of ancestral savoir-faire. The Miniature edition offers this timeless treasure in a precious format that can be cradled in the hand like a gem. Nestled inside a special case, it offers a miniature version of the legendary crystal decanter, crowned with gold and the historic fleur de lys stopper. LOUIS XIII is an exquisite blend of up to 1,200 distinct eaux-devie, sourced 100 percent from Grande Champagne, the finest cru of the Cognac region and matured slowly inside oak casks known as "Tierons". A rare artifact that is the life achievement of generations of Cellar Masters.Pick up a truly extraordinary cognac today!

The legendary House of Rmy Martin is indubitably intertwined with the lands of Charente, where it was founded in 1724 by Rmy Martin, a descendant of Charente wine makers. This quaint portion of French terroir has given birth to some of the richest and most fertile crus of Grande and Petite Champagne. These quality vineyards with pale and chalky soils yield some of the most the most aromatic grapes. Situated on the banks of the Charente River, the Cognac region of France is divided into six different crus (cru is French term for growth zones): Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire. The Grande Champagne cru, which comprises approximately 34,000 hectares, is known for its quiet hills and rich, chalky soil, and is considered to produce the finest cognac in the region. The ideal conditions of these terroirs ripen the grapes to perfection, revealing an exhilarating bouquet of Fine Champagne.The Remy Martin XO by Vincent Leroy is a beautiful Fine Champagne limited edition Cognac. For this expression the artist, Vincent Leroy, teamed up with the house of Remy Martin to combine his kinetic ability with the delights of Cognac - drawing his inspiration from the different colors within the liquid, transposing it into the changing reflections of his work. The packaging of these limited editions are based on the original works by Leroy that were commissioned especially for this series of Cognacs. This Cognac is created from a blend of eaux-de-vie from both the Grande Champagne and Petite Champagne terroirs. 85 percent Grande Champagne and 15 percent Petite Champagne.Pick up your bottle today!

Rey Campero means "King of the Countryside." Its story is tied to Mezcalero Rmulo Snchez Parada, who learned all about producing mezcal from his father in Mexico. He emigrated to North Carolina but returned to Candelaria Yegol, Mexico in 2003 and started making Mezcal again with his family. Its a family with a rich history in making mezcal that spans more than 7 decades and 4 generations of Mezcaleros. Today it is produced in the Oaxacan Highlands just as it once was, according to tradition and with sustainability in mind. They focus on producing the finest quality mezcal, finding new markets for the spirit, as well as creating job opportunities.Rey Campero Cuishe Mezcal is produced in the family palenque (distillery) that has been operational for more than 7 decades. Its made from wild Cuishe agaves which take 9 to 12 years to mature before being harvested. They are then roasted for 4 to 5 days, before being ground in a mule-pulled tahoma mill. It is then open-air fermented, letting the wild yeast transform sugars into alcohol, then double-distilled using a copper-pot still. The resulting unaged spirit is bottled at around 96 proof and unaged for a fruity and crisp profile with a distinct earthy and mineral twist to it.Grab a bottle today!

Rockeys Liqueur is the passion project of Eamon Rockey, a renowned mixology expert known for his work as the General Manager and author of the beverage program at Michelin-starred Betony Maison-Delloss in midtown Manhattan, New York. Rockeys is the first widely available Milk Punch in over 150 years and the first-ever in North America.A drink for the spirits enthusiast, Rockeys is rooted in tradition. Milk Punch is a four-century-old drink born in London. According to history, the first Milk Punch was made by a renowned British playwright and royal spy, Aphra Behn, in the late 1600s. Over the years, Milk Punch recipes have spanned continents and been beloved by some of the most notable legends throughout history, such as Queen Victoria, Benjamin Franklin, and more.Rockeys is a crystal clear, natural, and delicious milk punch, blended and bottled in Brooklyn. This delightful, natural liqueur is produced from a blend of green tea, black tea, pineapple, apple, and citrus. You can enjoy this incredibly versatile spirit a number of different ways: simply sipped over ice, mixed in your favorite cocktails, or paired perfectly with any spirit or sparkling wine you choose!Pick up your bottle today!

Rosaluna Mezcal is made by a sister and brother duo, JJ and Frida Mndez Len Jimnez, in the small village of Santiago Matatln, also known as the "World Capital of Mezcal." Their family has been lovingly creating the spirit and perfecting the craft in the heart of beautiful Oaxaca for over six generations. With an experienced team of brand builders who appreciate the finer things in life on the business side of the venture, they have created a mezcal that is designed to get you hooked on the magic of this unique spirit.Agaves for the Rosaluna Mezcal grow for up to eight years in the Matatln soil, which gives the mezcal earthy notes later in the process. The agaves are nurtured, and constantly cleaned by hand, and when they are ready, the heart of the agave is harvested, and the leaves (pencas) are removed in order to get only the pineapple (pia), which contains the most sweetness. Pias are roasted over pinewood fire for up to five days, and then mashed or milled. After adding water to the agave juice and fiber, the mash is left to ferment for up to eight days, and the result is double distilled to create the final spirit of Rosaluna. Rosaluna is an all-natural, handmade mezcal, created for a modern consumer who appreciates this spirits simplicity and close connection to the nature. It is made of only two ingredients hand selected 8-year-old agave and water and with lots of love and respect for the craft. Rosaluna mezcal is a single-estate product, which means that the agaves are grown, harvested, cooked, fermented and distilled, and the handcrafted spirit is bottled on the estate, giving the distillers complete control over the quality and consistency of the end product. The production of this artisan spirit is carbon neutral. This mezcal was created with everyone in mind, and is the perfect pick for the mezcal newbie or the mezcal connoisseur.Grab your bottle today!

Konyak is Armenian Brandy, similar to French Cognac, but with a bolder flavor profile. Shakmat 23YO is a premium brandy originating from the birthplace of winemaking, an embodiment of Armenias two national treasures Chess and Konyak. The time has come for Armenian brandy to reclaim its rightful place on the World Spirits map. Shakmat (or Shakhmat) is the Armenian word for Chess, but this Konyak is so much more, a symbol of life, persistence, patience, and wisdom of a people that do not fall, even when held in check.Shakmat is a collaboration between Reddit and Initialized Capital co-founder Alexis Ohanian and our friends at Flaviar. Shakmatis the modern take on Armenian Brandy a 23 Year Old refined and complex spirit which preserves theDNA of authentic Armenian brandy. The Flaviar crew and I went to Armenia, my paternal homeland, to find the right flavors for our new brandy, Shakmat. Alexis Ohanian, Reddit and Initialized Capital co-founderThe exotic terroir, both for the grapes and barrels, gives Shakmat this abundance of exciting flavors:dried fruits(plums, raisins),walnuts,cloves,tobacco,molasses,vanilla,oak, and a bit ofblack pepper. Every decision made, from the selection of the grape varieties, distillation techniques, distillates and the final blend, was to ensure Shakmat is a refined extraordinary spirit which preserves the DNA of authentic Armenian brandy. Grisa and Jugo, Flaviar foundersPut Shakmat to the taste test today!

Agave Type: BarrilRegion: Sola de Vega, OaxacaMaestro Mezcalero: Don LorenzoAmadorProof: 97.8 Proof, 48.9 percent ABVTasting Notes: Delicate buttery notes, cinnamon and anise, guanabana, lychee, cooked agave, herbal vapors, subtle smoky notes, incense. Spices, fruits, roasted coffee.Details: Crafted from agave Barril, hand milled and distilled in clay pots.