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BarSol is the premier artisanal pisco from Peru. Distilled in the Bodega San Isidro, from the pisco grapes of the Valley of Ica - Peru. The brainchild of Diego Loret de Mola and Carlos Ferreyros BarSol uses the classic pisco pot distillation method traditionally practiced in Peru since the 16th century. Hand-crafted in small batches and estate bottled, BarSol is bottled at proof. The sole grape juice is distilled, creating an exceptional spirit of exquisite purity, clarity and smoothness.BarSol Pisco Puro Quebranta is distilled from 100 percent Quebranta grapes from the Ica Valley and bottled in one of the oldest distilleries in the ICA valley. Adhering to the classic pisco pot distillation method used for centuries in Peru, BarSol Puro Quebranta is crafted in small batches and distilled to bottle proof yielding an exceptional spirit of exquisite purity, clarity, and smoothness.Pick up your bottle today!"

BarSol is the premier artisanal pisco from Peru. Distilled in the Bodega San Isidro, from the pisco grapes of the Valley of Ica - Peru. The brainchild of Diego Loret de Mola and Carlos Ferreyros BarSol uses the classic pisco pot distillation method traditionally practiced in Peru since the 16th century. Hand-crafted in small batches and estate bottled, BarSol is bottled at proof. The sole grape juice is distilled, creating an exceptional spirit of exquisite purity, clarity and smoothness.BarSol Acholado is an extraordinary artisanal blend of piscos, distilled from a quality selection of three pisco grape varietals from the region of Ica: Quebranta, Italia and Torontel. This special pisco has received many awards in multiple competitions in Peru and around the world, due to its great harmony, balance, and brilliance.Pick up your bottle today!

BarSol is the premier artisanal pisco from Peru. Distilled in the Bodega San Isidro, from the pisco grapes of the Valley of Ica - Peru. The brainchild of Diego Loret de Mola and Carlos Ferreyros BarSol uses the classic pisco pot distillation method traditionally practiced in Peru since the 16th century. Hand-crafted in small batches and estate bottled, BarSol is bottled at proof. The sole grape juice is distilled, creating an exceptional spirit of exquisite purity, clarity and smoothness.The aromatic Italia grape comes from Europes ancient muscat family, imparting a signature floral, citrus and grape flavor to the final spirit. The Italia grape is favored for its extraordinary floral notes. This pisco is rested for three months in steel tanks before being bottled. Expect intense notes of honeysuckle and citrus, followed by a structured elegant finish.Pick up your bottle today!

BarSol is the premier artisanal pisco from Peru. Distilled in the Bodega San Isidro, from the pisco grapes of the Valley of Ica - Peru. The brainchild of Diego Loret de Mola and Carlos Ferreyros BarSol uses the classic pisco pot distillation method traditionally practiced in Peru since the 16th century. Hand-crafted in small batches and estate bottled, BarSol is bottled at proof. The sole grape juice is distilled, creating an exceptional spirit of exquisite purity, clarity and smoothness. "Mosto Verde" ("green must" in Spanish) refers to the technique of distilling the wine before the fermentation is complete, which is said to preserve the fresh, floral aromas of the grape. BarSols flagship Pisco begins with 100 percent aromatic Italia grapes fermented until the alcohol reaches 3-5 percent, then distilled to the precise proof at which it is to be bottled. This refined pisco is a harmonious symphony of pears and citrus fruit.Pick up your bottle today!"

Pisco is a special kind of brandy, distilled from fresh wine fermented from Pisco grapes. The original grapevines were brought over by the Spanish Conquistadors in the 1500s, from the Canary Islands. Pisco became the spirit of choice for Peruvian Viceroyalty since the Inca Empire. The first written historical record dates back to 1613 when Pedro Manuel the Greek, included in his final will and testament, several containers of the spirit, as well as the copper alembic used to produce it. Distilling Pisco became a very commonplace practice in Peru in the 17th and 18th centuries, intensifying after 1641, when the King of Spain, Philip IV, banned the import of Peruvian wine into Spain. The history of Bodega San Isidro can be traced back to the 1800s. The most remote documents retrieved from the local town archives date back to 1919 when Bodega San Isidro and a series of plantations were purchased as a part of a single transaction. Over several years the distillery changed hands several times. The last owner of Bodega San Isidro before 2002 was the Mendiola Family, who had owned the property since 1940. The facility also mothballed in 1968, when the military government expropriated all the land from their owners and handed it down to the workers, who subsequently formed agricultural co-ops and essentially killed the vineyards in order to grow subsistence products. In 2002, private entrepreneurs lead by Carlos Ferreyros S. and Diego Loret de Mola acquired Bodega San Isidro, located in the Valley of Ica, District of Pueblo Nuevo, Ica Peru.BarSol specializes in piscos produced with Quebranta, Italia and Torontel Grapes. They are produced in both straight pisco and Mosto Verde Pisco styles. An Acholado pisco is also made, from a blend of piscos from the 3 single grape varietals. Staying true to the artisanal style of a 100-year-old distillery, the award-winning facility has been revamped and expanded. Their two copper stills, dating back to the 1800s, were re-conditioned, introducing modern technology like Italian de-stemmers and pneumatic presses, to elevate the quality of the distillate.In 2005 Bodega San Isidro became the top exporter of Pisco of Peru, being the first company ever to export one solid 20 container of Pisco in Perus history, forging pathways to international markets. BarSol Pisco Supremo Mosto Verde Quebranta, BarSols flagship Pisco, is produced and bottled in one of the oldest distilleries in the Ica Valley, from the wine of 100 percent Quebranta grapes from the Valley of Ica. Abiding by the classic pisco pot distillation techniques used for centuries in Peru, BarSol Mosto Verde is an artisanal pisco crafted from only the best selection of Quebranta grapes from the Valley of Ica. "Mosto Verde, which translates literally to green must in Spanish, refers to the distinct technique used that involves distilling the wine before the fermentation is complete, in order to preserve the fresh, floral aromas of the grape. The Italia grapes used are fermented to 3-5 percent ABV, then distilled and bottled uncut at precisely 82.6 proof.Get your bottle today!

Bauchant made their orange liqueur in 1838 using 3 different oranges to achieve the perfect balance of freshness, lightness, and citrus notes: Andalusian, Mandarin, and Tangerine. Built on a solid foundation of aged cognac, the recipe blended the spirit with oranges and honey, ending up with a fruity and soft spirit that allowed its base to shine through. It was this delicate balance that ensured its upward trajectory over the years, gaining international acclaim and becoming a staple in countless cocktail bars across the globe.The unique recipe has stayed the same ever since the orange liqueurs debut in the US in the early 1970s. Today Maison Roullet-Fransac maintains the tradition of combining VS and VSOP cognac with bitter and sweet oranges to create a high-quality and delicious liqueur that has become an immensely popular digestif. After the orange peels are macerated in neutral alcohol, the liquid is distilled 3 times. Then the cognac and syrup get added and the blend is aged for several years, allowing the aromas and flavors to truly come together.Its versatile as well, securing its place as a premium ingredient in cocktails such as the Margarita and Cosmopolitan. More recently, it has become an invaluable ingredient for several pastry chefs of the highest caliber, finding its way into various dessert recipes including orange-flavored cakes and chocolate mousses.Grab a bottle today!

The Do Good Spirits distillery is situated in Roscoe, New York a town that lies within two hours of driving distance from New York City that is renowned for its fly fishing. Located in the former Roscoe Firehouse and VFW Hall, they are pursuing their dream of producing high-quality spirits while helping the local economy on the way. Their symbols are the poppy flower and Florian Cross. The first serves as a way of remembering fallen soldiers, the second the patron saint of firefighters. Formerly known as Prohibition Distillery, the current name comes from a toast that the founder and head distiller Brian Facquets navy buddy made before his last deployment: "Do Good Spirits Good People, Good Spirits, Good Times. To Do Good!"The Beaverkill Bourbon Cream Liqueur builds on the foundation of their own bourbon, which is crafted exclusively from New York corn and matured in toasted 5-gallon, new charred American oak barrels until it is ready. Then theres the cream from family-owned farms in the Finger Lakes and Western New York and the Grade "A" organic Crown Maple syrup from the Madava Farm in the Hudson Valley which brings notes of nuts, spice, and sweetness. The small-batch Bourbon Cream Liqueur is a deliciously-balanced drink on its own, with coffee, or in various cocktails.Get your bottle today!

It was in 1943 that Bepi Tosolini started his distilling business, focusing on grappa, the classic Italian spirit. He built steam stills that are best suited for distilling the marc and preserve the taste of the grapes. Today the distillery is run by Tosolinis three grandchildren and they produce a wide range of grappa, acquavita, brandies, and liqueurs.Amaretto is an incredibly popular Italian liqueur and a classic cocktail ingredient. Originating from Saronno, Italy, its first iterations were based on bitter almonds. Modern variants use many different stones from fruits including apricots, peaches, and almonds to achieve the liqueurs signature nuttiness. Its sweet with a mild bitterness its name translates to "a little bitter". Popular as a standalone drink, the liqueur has become an invaluable part of countless cocktails and has many culinary applications as well, as it goes well with ice cream, coffee, desserts, and savory dishes.Saliza Amaretto Veneziano is made traditionally using crushed almonds, unlike some lesser liqueurs. The almonds are steeped in alcohol and a dash of brandy is added at the end to add complexity. This liqueur pays tribute to amarettos Venetian origins with its name and design on the bottle, which features a masked female face. Bottled at 56 proof, it has intense toasted almond notes and a pleasant zestiness that balances its sweetness.Grab your bottle today!

In 1575 the Bols family opened the doors of a small distillery in Amsterdam. Lootsje, as it was called, produced liqueurs. Lucas Bols was born in 1652. The founders grandson acquired a major share in the Dutch East India trading company, gaining access to exotic herbs and spices, which resulted in him creating over 300 recipes, shipping liqueurs around the world and creating the groundwork for the Bols company that we know today.In 1664 Bols was mostly producing Dutch gin or genever, crafting a milder, subtle variation of the spirit. Once it reached the US market it turned out to be a major player in the cocktail revolution. It was in 1883 that Bols began maturing their genevers in French Limousin casks, a practice that they resurrected in 2010.The company has since relocated its seat back to Amsterdam, where it all began, opening a bartending academy as well as The House of Bols, an interactive tour that takes visitors through the world of cocktails and genever. They relaunched the latter, based on the original 1820 recipe the historic Bols Genever. The Bols distillery has since re-opened in Amsterdam, producing liqueur and genever with nearly half a millennium of heritage.Amaretto is an incredibly popular Italian liqueur and a classic cocktail ingredient. Its sweet with a mild bitterness its name translates to "a little bitter". The Dutch Bols Amaretto is made by distilling almond and apricot kernels and infused with natural botanicals to achieve its nutty and fruity profile.Pick your bottle up today!

In 1575 the Bols family opened the doors of a small distillery in Amsterdam. Lootsje, as it was called, produced liqueurs. Lucas Bols was born in 1652. The founders grandson acquired a major share in the Dutch East India trading company, gaining access to exotic herbs and spices, which resulted in him creating over 300 recipes, shipping liqueurs around the world and creating the groundwork for the Bols company that we know today.In 1664 Bols was mostly producing Dutch gin or genever, crafting a milder, subtle variation of the spirit. Once it reached the US market it turned out to be a major player in the cocktail revolution. It was in 1883 that Bols began maturing their genevers in French Limousin casks, a practice that they resurrected in 2010.The company has since relocated its seat back to Amsterdam, where it all began, opening a bartending academy as well as The House of Bols, an interactive tour that takes visitors through the world of cocktails and genever. They relaunched the latter, based on the original 1820 recipe the historic Bols Genever. The Bols distillery has since re-opened in Amsterdam, producing liqueur and genever with nearly half a millennium of heritage.Bols Elderflower Liqueur is crafted with blossoms of the elder tree which have a distinct honey scent to them. The dried blossoms are soaked in alcohol and water to bring out the aromas and tastes. Fresh, fragrant, and floral, its made with natural botanicals to invoke the spirit of summer. Grab a bottle today!

Crafted with locally-produced Irish cream, single malt Irish whiskey, and other ingredients sourced directly from artisans working in the Irish countryside, Bradys Irish Liqueur is proving that the small batch trend is truly going global. Designed to be sipped straight-up, on-the-rocks or in a cocktail, Bradys Irish Liqueur has pronounced notes of milk chocolate and vanilla extract on the nose, which lead to bittersweet coffee and malt flavors on the palate. The finish, not overly sweet, is creamy and lush with notes of butterscotch candy.Awarded a 91-point rating from the Ultimate Spirits Challenge in New York, Bradys Irish Liqueur is an authentic taste you wont want to pass up!Pick up a bottle today!

Theres a rich history behind Carpano. It was in Turin, Italy in 1786 that Antonio Benedetto Carpano invented the formula that would give rise to vermouth. After studying to become a herbalist, he created the drink by combining Muscatel wine with herbs and spices. After sending a crate to King Vittorio Amedeo III, his creation received royal approval, which would eventually lead to Carpanos wine shop becoming a smash hit.By the end of the 19th century the 3rd generation of Carpanos found their small-scale operation inadequate and decided to set up a factory. While the company was acquired by Silvio Turati in 1393, the industrialist opted to keep the production methods and the famous drink remained unchanged, while the company kept expanding. It was in 2001 that Branca Company acquired Carpano, staying true to traditions while at the same time continuing to innovate.Today the Carpano Vermouth Antica Formula is produced by the Fratelly Branca Distillerie which has kept the original recipe. Select Italian white wines are used in production, along with several aromatic plants that have their aromas and flavors extracted using hot infusion and cold extraction a precise process that can take months. Vanilla from Madagascar, Papua New Guinea, and Tahiti are used along with Iranian saffron and wormwood from the Alps, while burnt sugar binds the flavors together. Grab a bottle of this historic vermouth today!

Casamigos is a tequila house founded by George Clooney and Rande Gerber, and Mike Meldman in 2013. It was later purchased by Diageo for up to $1 billion in 2017. The name Casamigos is derived from the Spanish words "casa" and "amigos," house and friends, essentially "house of friends. The brainchild was born in Cabo San Lucas, where Gerber and Clooney were building their vacation homes and sampling tequilas. Essentially living the life of millionaires. Clooney brought up the idea of crafting their own tequilas, and they eventually commissioned a distillery in Jalisco, Mexico to produce a tequila that tasted great and didnt burn going down and gave little hangover the next day. The duo also wanted people to be able to drink it straight or with ice. After ordering a thousand bottles per year while sampling from the distillery over a span of two years, the distillery required them to get a business, eventually turning the private tequila house public.In Mexico, tequila distilleries are identified by their NOM, a number given by the Mexican Government to identify legal entities that produce tequila. Casamigos is produced at the Productos Finos de Agave; NOM 1416, the same distillery that makes well-known brands like Avion (the tequila created by the Entourage crew) and Clase Azul.Casamigos Joven Mezcal is handcrafted in Oaxaca, Mexico by a 4th generation family of Mezcaleros using 100 percent Espadin agaves. Every one of the bottles is hand crafted using a unique process insuring no two bottles will ever be the same. Expect balanced and elegant notes of, pomegranate, banana and mango.Pick up your bottle today!

During the 17th century, the Madeira archipelago (situated just 200 miles north of the Canary Islands off the coast of Africa) was a major exporter of sugar and sugarcane to Portugal and Western Europe. As Algerian pirates began raiding European cargo ships in the late 18th century, however, and Napoleon plunged Europe into a series of wars beginning in 1803, the waters off the coast of the Madeira archipelago became too dangerous to navigate. As a result, the production of sugarcane, as well as cachaa a spirit distilled from sugarcane shifted from Madeira to Brazil. Since then, cachaa has become the most popular spirit in Brazil and the third most-popular spirit in the world.Leblon Cachaa is made exclusively from sugarcane harvested in Minas Gerais region of Brazil. The sugarcane grows at an altitude of over 1,000 feet, where the lower atmospheric pressure and cooler temperatures result in canes that are incredibly sweet and flavorful. Once the sugarcane stalks have reached their peak of maturity, they are hand-harvested by expert farmers and lightly pressed in order to extract only the sweetest juices of the stalk. The extracted sugarcane juice is then fermented by Gilles Merlet, Leblons Master Distiller. "We use a proprietary fermentation process that lasts 15 hours," says Merlet, "in order to produce a cachaa with bolder flavors." Following fermentation, the cachaa is single-distilled through a copper alambique still and then matured for up to six months in casks that were previously used to mature cognac.The Cedilla Aai liqueur is made by infusing their Cachaa with aai berries from the Amazon. Each bottle is a maceration of over 500 berries, hand-picked from aai palm trees, with the addition of ginger root, orange zest, lime peel, and some sweet cane juice. Its a dark, rich, and intense liqueur that is sweet, tart, and spicy a delightful and unique drink on its own that shines even brighter in various cocktails.Pick your bottle up today!

Evidence suggests that mead a beverage made fermenting honey with water was one of the first-ever alcoholic beverages. In Ireland, in fact, ancient Celtic tribes would drink honey mead, often with added fruits, spices, grains or hops, for good luck.Inspired by the traditional honey mead recipes of the ancient Celtic tribes of Ireland, Celtic Honey Irish Honey Liqueur is crafted with all-natural honey and and triple-distilled Irish whiskey. Recommended in a shooter or a variety of warming cocktails, Celtic Honey Irish Honey Liqueur has a semi-sweet aroma, with dry honey and toffee notes that progress from the palate all the way through the finish.Pick up an original spirit inspired by centuries-old recipes today!

In 1605, Carthusian monks living just outside the city of Paris received a gift from Francois-Annibal dEstres, the Marshall of the Kings Artillery. The gift was a manuscript that Francois had inherited, and detailed a recipe for a liqueur that was simply named "Elixir of Long Life." The manuscript was nearly impossible to decipher and in the beginning of the 18th century, was sent to La Grande Chartreuse. In 1737, Frre Jerome Maubec, the monasterys apothecary, unraveled the mysterious recipe, which called for the use of over one hundred herbs and botanicals.Today, Chartreuse Liqueur continues to be made exclusively by Carthusian monks and remains one of the oldest and most mysterious spirits available. Only three monks from the order know the recipe to make the liqueur, and each has taken a vow of silence in order to protect its integrity.Chartreuse Green Liqueur is made according to the recipe bequeathed to the monks by Francois-Annibal d Estres. The recipe calls for the maceration of over 130 different herbs, plants, roots and botanicals that can be grown near the French Alps into a base wine. Following maceration, the liqueur is aged in oak vats for five years. As a result, the liqueur has an intensely vegetal aroma, with hints of cloves, thyme, lemon, rosemary and cinnamon. Chartreuse Green Liqueur earned the Double Gold Medal at the San Francisco World Spirits Competition, and a score of 95 points at the Ultimate Spirits Challenge in 2012. It also earned a score of 96-100 points from Wine Enthusiast, which called it one of the Top 50 Spirits of the Year.Pick up a bottle today!

In 1605, Carthusian monks living just outside the city of Paris received a gift from Francois Hannibal dEstres, the Marshall of the Kings Artillery. The gift was a manuscript that Francois had inherited, and detailed a recipe for a liqueur that was simply named "Elixir of Long Life." The manuscript was nearly impossible to decipher and in the beginning of the 18th century, was sent to La Grande Chartreuse. In 1737, Frre Jerome Maubec, the monasterys apothecary, unravelled the mysterious recipe, which called for the use of over one hundred herbs and botanicals.Today, Chartreuse Liqueur continues to be made exclusively by Carthusian monks and remains one of the oldest and most mysterious spirits available. Only three monks from the order know the recipe to make the liqueur, and each has taken a vow of silence in order to protect its integrity.Much like Chartreuse Green Liqueur, Chartreuse Yellow Liqueur is made by macerating over 130 different herbs, plants, roots and botanicals into a base wine. Yellow Liqueur is a slightly sweeter and more mild version of Green Liqueur, however, and enjoys hints of cardamom, anise, wildflower, coriander, honey and citrus. Chartreuse Yellow Liqueur earned a score of 90-95 points from Wine Enthusiast, which called it "gloriously lush."Pick up a bottle of each today!

The Chase Distillery is quite a unique outfit, home to several labels, Williams Gin, Chase Vodka, and Tyrrells Crisps, a potato chip brand. The Chase facility serves as both an active potato farm and a distillery. The Chase family comes from a long line of potato farmers and is now in their fifth generation. After going bankrupt in 1996, William Chase founder of the Chase distillery decided to take a new direction with their brand, founding Tyrells Crisps in 2002, As Tyrrells grew, I was searching for the next step. In 2004 whilst traveling in the USA, looking for packaging equipment for the chips, I stumbled on a small distillery making potato Vodka and thought this would be a great new chapter to life.On April fools day in 2008 they harvested their first potatoes, and on June 2008, the Chase family produced their first batch of spirits. Their very first spirit was a potato Vodka, and not long after, they began producing Gins. A large portion of Chases lineup is crafted with a potato Vodka base spirit. A large majority of the spirits are also crafted with an apple basedspirit. The apples used in production are sourced from the family farm.The facility houses a bespoke rectifying column. It takes 16 tons of potatoes to produces only 1000 liters of alcohol, which is a testament to the quality of Chase Vodka. Their small batch process yields an impressive smooth product. Capturing the rounded, floral flavor of the English elderflower, this liqueur is crafted by steeping fresh elderflowers in Chase Potato Vodka. Floral and rich, the perfect partner to Champagne or sparkling wine. Pick up your bottle today!

For six generations, Chteau Montifaud has belonged to the Vallet family. In 1837, the vineyard was founded by Augustin Vallet who, upon his death, passed it along his son, Pierre. In turn, Pierre passed the estate on to his son, Maurice. Today, Louis, Michel and Laurent Vallet all direct descendants of Augustin manage the 90-hectare Vallet estate that stretches over the Grand Champagne and Petite Champagne regions of France.Even though the Vallet family owns land in the Grande and Petite Champagne regions, they refrain from blending the two regions in their cognacs. Instead, they represent each region individually, offering a pure and unadulterated flavor. The Vallet family also exceeds industry standards, aging their cognacs at twice the minimum required age statement for each category of cognac. Their VS is aged 4-5 years, their VSOP is aged 8-10 years, and their XO is aged 30 years. In addition to their intensive aging methods, Chateau de Montifaud also using a unique faibles technique to proof their cognac. These faibles are crafted by setting distilled water in cognac barrels and soaking them for awhile. The water gently pulls the remaining cognac that has soaked into the barrels over time, producing a low alcohol solution with 15 to 18 percent alcohol content. The faibles are then blended in increments, small portions at a time, through a process called petites eaux (little waters). The storied Cognac house also has beautifully exquisite and exemplary traditions, deeply indicative of the familys deep legacy. When a child is born into the Valley family, a cask of cognac is produced and then stored in Paradis. This area of the cognac house is where the oldest and most precious cognac is kept. Chateau de Montifaud VSOP Cognac is a blend of eaux-de-vie from the Petite Champagne region, aged for eight to ten years, with the first eight months being spent in new oak. This cognac is fruit centered, with subtle hints of pears, apricots, and floral notes. For its age this is truly a sophisticated cognac and quite a delicacy on the palate.Get your bottle of this VSOP today!

Founded in 1757, Casa Cinzano is the legacy of brothers Giovanni Giacomo and Carlo Stefano Cinzano. Confectioners by trade, they operated a shop with sweets, candies, pralines, as well as sugar sculptures and jams. Syrups and liqueurs were the stars of the show, naturally. It was during this time that they were experimenting with different recipes, distilling, infusing, and sweetening wines in Torino, Italy. It was in the mid-1800s that Francesco II, the grandson of Giovanni Giacomo, expanded the family business into sparkling wine and Cinzano grew into a global brand. Before his death in 1868 he secured a new Royal Appointment, focusing the brand on vermouth. The iconic red and blue logo was introduced in 1925, symbolizing Italian passion and pride, with the diagonal slash between the colors symbolizing the companys growth. The historic brand was acquired by Gruppo Campari in 1999, after operating more than 240 years uninterrupted. Today they have a range of Italian sparkling wines, vermouth, and aperitifs.In 2014 the Casa Cinzano 1757 Vermouth line was introduced, drawing inspiration from the original Cinzano family recipes. The 1757 Vermouth di Torino Rosso pays tribute to the brands founding fathers who started the business in 1757. The small-batch hand-crafted vermouth is based on Italian wines, infused with a blend of aromatics that includes wormwood from Piedmont.Get your bottle today!

Maison Ferrand is the brainchild of Cognac luminary Alexandre Gabriel, and one of the oldest wine growing families in the Cognac region. Gabriels vision was to reinvigorate the industry by time-honored artisanal methods, bringing cognac back to its roots, offering an authentic expression of Cognacs finest region Grande Champagne. Authenticity and character are the cornerstone values of the cognac house. The meticulous habitude of Alexandre Gabriel and his advocacy of centuries-old methods challenge modern conventions of mass production. The Maison Ferrand facility is nestled amongst the vineyards of Charente, in the 18th century Chteau de Bonbonnet in Ars, once owned by the Martell family, a revamp including a blending hall in 2004. Maison Ferrand also has co-ownership of the 247-acre vineyard, Logis dAngeac. Nestled in the heart of the Grande Champagne, the distillery dates back to 1776. Only the wines from the best regions comprise Claude Chatelier cognac. Distilled using traditional methods, and aged in dark cellars give the eaux-de-vie its signature, subtle, well-balanced profile. Claude Chatelier Cognacs have won awards at several international spirits competitions, including the International Wine Challenge, Beverage Testing Institute, and ISWC.This elegant XO has deep mahogany hues, indicative of its long beauty sleep in oak barrels. Claude Chatelier XO has notes of oak on the nose, followed by ripe aromas of vanilla and dried flowers. The palate is harmoniously balanced with flavors of plum, candied fruit, hazelnut and fig flavors. Rancio notes are accompanied by leather and tobacco on the finish.Pick up your bottle today!

Cocchi has been continuously producing high-quality wine-based aperitifs and sparkling wines since 1891. The company stands on more than a century of expertise, knowledge, and creativity that was inherited from the original founder Giulio Cocchi. It wasnt until the Florentine pastry chef moved to Asti in the Piedmont region of northwestern Italy that he became enamored with the local food and wine, prompting him to take up distilling and production of sparkling wine.His aromatized wine and vermouth quickly saw a lot of success, spreading the brand worldwide. Today the brand is operated by the Bava family, themselves renowned wine producers. The original Cocchis recipes are still in use. The brand offers several sparkling wines, as well as various grappas, vermouth, and liqueurs.Cocchi Storico Vermouth Di Torino follows the original recipe of Giulio Cocchi. The sweet Italian vermouth is made with wine, cinchona, and rhubarb, along with caramelized sugar. Artemisia and citrus bring the balance of sweetness and citrusy notes, while wood infusions and various herbs provide another layer of complexity. Grab a bottle today!

Cointreau was founded in the midst of the French industrial revolution in 1849 by Adolphe Cointreau, a confectioner by vocation. The brand sprung out of the Frenchmans wish to expand the family business to include liqueurs, starting with the guignolet, a wild cherry liqueur. Soon many other flavors were added, including strawberry, plum, and cherry.In 1856 Adolphes brother Edouard-Jean joined the business and the booming operation was moved to a more favorable location by the Maine River. The following year an orange liqueur was released. When Edouard-Jeans son Edouard joined with his wife Louisa in 1875, they decided to focus the companys efforts on orange liqueur, settling on the recipe after several years of experimentation in 1885. Crystal clear, not as sweet as its contemporaries, and with concentrated flavor, the liqueur was made using dried and fresh sweet and bitter orange peels. Since then the business has modernized considerably and garnered over 500 awards over the years. It is run by the 6th generation of the Cointreau family and celebrated its 170th anniversary in 2019. The brand name has become synonymous with triple sec liqueur. The Cointreau Triple Sec is a versatile classic that can serve as an aperitif or digestif and pairs well with countless cocktails, adding a zestiness and depth, as well as enhancing flavors.Grab your bottle today!

Copper and King American Brandy Company is a spirits producer situated in the northern part of Louisville, KY, adjacent to the Ohio River and a stones throw away from Indiana, in the picturesque neighborhood of Butchertown. As the name suggests the town used to be home to namely butchers, and brewers, the town is now home to an array of artists, artisans and distillers. They produce a variety of American Brandy, Absinthe and Gin.The label has pioneered the American brandy movement, a spirit largely associated with European markets. Their aged grape brandy is matured in a combination of 90 percent Kentucky bourbon whiskey barrels, and10 percent medium-char new American white oak barrels, delivering a paradigm-shifting new world of brandy that is distinctively American.The result is a smooth and aromatic spirit with a bold rebellious character.Copper and Kings original DNA brandy was first bottled in the mid-2014, comprised of pure copper pot-distilled brandies sourced from several distillers, the DNA of the spirit has evolved over the years as a cascade of aged brandy ambrosia is added to the younger new make (a variation of the classic solera system). Their own stock of spirit distilled in Butchertown will start entering the bottled blends in Spring 2018. Using traditional copper pot-distillation to forge non-traditional craft-distilled, natural, pure pot-still Americanbrandies. Inspired by American whiskey and American music, Copper Kings utilizes a low and slow distillation technique, which requires a relatively low distillationtemperature, allowing for a longer, slower distillation and maximum copper contact, to impart a fruit intensity and concentration of flavors and aromas onto the spirit.The brandy must be aged for two years in oak or longer. This aging process is delicate and sensitive, without any short-cuts. The delicate nature of the distillate requires meticulous maturation. With its fruit-forward luscious notes and toasted oak undertones this truly is the brandy for bourbon lovers.Pick up your bottle today!