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In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing traditions and family recipes that have been passed down for generations. The principal ingredient used in crafting mezcal the agave plant requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexicos tiny villages. As a result, a single batch of mezcal, which can produce as few as 1,000 bottles, begins with the harvesting of 10 tons of agave and can take up to 25 years to produce, from start to finish.Once the agave have been harvested, the heart of the plant, or pias, are cooked for several days in large, earthen pits lined with hot stones, and then crushed under the weight of a massive stone wheel, usually drawn by a horse or burro. After the pias are crushed, the pulp is placed in a large wooden vat, together with ambient yeast, in order to begin fermentation. After several days, expert mezcaleros determine by taste, smell and sight when the wash is ready for distillation.When the wash is ready, the mezcaleros distill it through traditional copper stills that are heated over wood fires. The journey from the farm, or hacienda, to bottle is long and arduous, but every step is conducted with the careful attention and pride necessary to produce a complex yet smooth mezcal.El Jolgorio Mezcal MexicanoAgave Type: Espadin MexicanoRegion: Santiago Matatlan, Oaxaca, MexicoMaestro Mezcalero: Valentin Cortes Y GregorioProof: 94 (47 percent ABV)Details: Crafted using a rare varietal of agave that grows in moist environments at low elevations, resulting in a plant that is high in sugars and low in impurities.Tasting Notes: Intense tropical fruits, with hints of citrus, banana and a touch of black pepper.Pick up a bottle today!

In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing traditions and family recipes that have been passed down for generations. The principal ingredient used in crafting mezcal the agave plant requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexicos tiny villages. As a result, a single batch of mezcal, which can produce as few as 1,000 bottles, begins with the harvesting of 10 tons of agave and can take up to 25 years to produce, from start to finish.Once the agave have been harvested, the heart of the plant, or pias, are cooked for several days in large, earthen pits lined with hot stones, and then crushed under the weight of a massive stone wheel, usually drawn by a horse or burro. After the pias are crushed, the pulp is placed in a large wooden vat, together with ambient yeast, in order to begin fermentation. After several days, expert mezcaleros determine by taste, smell and sight when the wash is ready for distillation.When the wash is ready, the mezcaleros distill it through traditional copper stills that are heated over wood fires. The journey from the farm, or hacienda, to bottle is long and arduous, but every step is conducted with the careful attention and pride necessary to produce a complex yet smooth mezcal.El Jolgorio Mezcal PechugaAgave Type: Espadin SilvestreRegion: Santiago Matatlan, Oaxaca, MexicoMaestro Mezcalero: Valentin Cortes Y GregorioProof: 96 (48 percent ABV) Details: Twice distilled in a copper pot still with pineapples, limes, oranges, plantains, apples, pears and the breast of a Guajolote (a creole turkey rooster).Tasting Notes: Bursts of citrus fruit (particularly agave and pineapple). Sweet touches of green fruits and herbs, along with a hint of cajun chicken and smoke.Pick up a bottle today!

Agave Type: Tepeztate Region: San Baltazar, Santa Maria ZoquitlanMaestro Mezcalero: Gregorio Garcia, Ignacio ParadaProof: 84 Proof, 47 percent ABVTasting Notes:Vegetal, herbal, and earthy. Details: Crafted from the rare wild agave Tepeztate, which can up to 25-35 years to mature. It grows horizontally from mountain cliffs, making it difficult to harvest. Earth pit roasted, crushed using a mule-drawn tahona. Open fermentation. Double distilled in small batches for conservation purposes.

Agave Type: Tobal Region: Santiago MatatlanMaestro Mezcalero: Gregorio Garcia, Gregorio Hernandez, Valentin CortesProof: 84 Proof, 47 percent ABVTasting Notes:Sweet notes, heavy fruits, mango, roasted agave, pine, and citrus. Salinity, wood notes, smoke. Details: Crafted from 12-year-old wild agave Tobal. Roasted in an earth pit, crushed using a mule-drawn tahona. Open air fermented, and double-distilled.

In 1832, Jose Antonio Sierra, who was a master carpenter by trade, founded the El Maestro Sierra Winery in Spain. Prior to founding the winery, Sierra had been employed as a cooper for some of the most prestigious sherry makers in the country, and was an expert on the effects of maturing wine and spirits in oak casks. Today, the El Maestro Sierra Winery is shepherded by Pilar Pla Pechovierto, the widow of a direct descendant of Sierra. Over the past three decades, the estate has become renown for producing some of the finest sherries and brandies in Spain.El Maestro Sierra Brandy Reserva is produced entirely on the two-hundred year old estate. After the grapes used to craft the brandy have been harvested, they are fermented and then distilled. The resulting brandy is then solera-aged for a minimum of 20 years. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As brandy from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of brandy from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new brandy. As a result, no cask in the solera is ever fully emptied. In addition, as the younger brandy ages and cascades through the solera, its average age and complexity gradually increases over time.As a result of this two decade-long solera aging process, El Maestro Sierra Brandy Reserva has an aroma of soft milk chocolate, dried fruits, tobacco and chewy leather. Notes of rich vanilla, caramel, oak, apples and pears dominate the palate, and lead to a finish with hints of brown sugar, figs, coffee and tobacco.Pick up a bottle today!

El Rey Zapoteco Mezcal was founded in 1960 by Don Serafin Hernandez Blas, making it one of the oldest mezcal family-operated brands from Oaxaca. Situated in Santiago Matatlan, the operation is led by the second generation of the Hernandez family. They painstakingly grow the agave plants and oversee every step of the process all the way to the bottling. Handcrafted using traditional methods and using pure spring or well water, they craft premium and genuine mezcal.First, the mature agaves are harvested. It can take from 8 to a whopping 30 years for the plant to fully mature, depending on the species. After the heart or "pia" is harvested, it is cut to pieces and cooked underground a process that can take from 4 days to a week. Then the cooked pieces get milled in a horse-pulled stone mill. The ground agaves are then left to ferment with water in wooden vats, with 100 percent natural yeasts. After fermentation comes the distillation and the "tepache" is 2X distilled in copper stills. Afterwards comes the maturation, where the mezcal is allowed to age in oak barrels.The El Rey Zapoteco Espadin is one of their entry-level expressions and an excellent showcase of the handcrafted and honest spirit they produce. Smoky, sweet, and fruity, its a pure mezcal that is bottled at 90 proof. Made with espadin agaves, its crafted the artisanal way from the harvesting with machetes, to conical stone ovens, the Chilean stone tahona mill, natural fermentation, and double distillation in copper stills.Grab a bottle today!

Prior to the Napoleonic Wars in the early 19th century, the French Army distributed absinthe to its troops as a to cure to several digestive diseases, including dysentery and tropical fever. Following the end of the wars, the troops returned home and brought their taste for absinthe with them. The custom of drinking absinthe, which traditionally has a natural green color and is often called la fe verte (the "green fairy"), became so popular in French cafs that the hour of 5 p.m. was called lheure verte (the "green hour").In 1890, the Emile Pernot Distillery was founded in the city of Pontarlier, which is situated in the shadow of the Jura Mountains. At the time, the citys twenty-two distilleries were known for producing the finest absinthe in the world Pontarliers alpine climate provided the distilleries with exclusive access to herbs and spices available nowhere else. Following the French ban on absinthe in 1915, however, only two distilleries in the city survived each a testament to an industry that once dominated the region.Vieux Pontarlier Absinthe Franaise Suprieure continues to be crafted in the city of Pontarlier using the distillerys original absinthe recipe. The absinthe is made from locally-grown Artemisia Absinthium (a type of wormwood), which is considered to be the finest in the world. In addition, the distillery uses green anise seeds and provenal fennel seed, together with a secret blend of other aromatic herbs and spices, in crafting the absinthe. Faithful to its original recipe, no artificial colors or sweeteners of any kind are added.Vieux Pontarlier Absinthe Franaise Suprieure has a medium green color, along with an aroma of bright anise, alpine herbs and light wormwood. The aroma gives way to intense notes of spices, herbs, mint and wormwood on the palate, before finishing with a touch of anise and fennel.Vieux Pontarlier Absinthe Franaise Suprieure is one of the most highly decorated spirits in the entire world. It earned a score of 92 points at the Ultimate Spirits Challenge, and a score of 94 points from Wine Enthusiast. In addition, it earned five stars from F. Paul Pacults Spirit Journal, which called it "the gold standard for the absinthe category."It also was rated one of the five best absinthes by Esquire, which said it was simply "as good as it gets."Pick up a bottle today!

Born in England in 1819, Joshua Norton was raised in South Africa and emigrated to the United States upon receiving a bequest of $40,000 from his fathers estate. Upon his arrival in the United States, Norton moved to San Francisco, and made his living investing in real estate. After making a large investment in Peruvian rice, however, Norton lost his fortune and left California.By the time Norton returned to San Francisco from his self-imposed exile, he had become disgruntled with the inadequacies of the federal government and declared himself Emperor of the United States:"At the peremptory request and desire of a large majority of the citizens of these United States, I, Joshua Norton, formerly of Algoa Bay, Cape of Good Hope, and now for the last 9 years and 10 months past of S. F., Cal., declare and proclaim myself Emperor of these U.S.; and in virtue of the authority thereby in me vested, do hereby order and direct the representatives of the different States of the Union to assemble in Musical Hall, of this city, on the 1st day of Feb. next, then and there to make such alterations in the existing laws of the Union as may ameliorate the evils under which the country is laboring, and thereby cause confidence to exist, both at home and abroad, in our stability and integrity."As Emperor, Norton dressed in part Union and part Confederate attire ordered the dissolution of Congress (if only wishing made it so) and the construction of a bridge between San Francisco and Oakland. Despite his eccentricities and psychological condition, Californians adored Emperor Norton nearly 30,000 people packed the streets of San Francisco to pay homage to Norton upon his death in 1880.On Treasure Island a man-made island located between San Francisco and Oakland Raff Distillerie pays tribute to Americas first and only Emperor with Emperor Norton Absinthe Dieu.Carter Raff, master distiller at the eponymous distillery, has been distilling spirits for nearly his entire life and began experimenting with absinthe over 25 years ago. Emperor Norton Absinthe Dieu starts with brandy made from 100 percent California grapes, which Raff distills with absinthes three traditional ingredients grand wormwood, anise and fennel seed before adding Roman wormwood, hyssop and lemon balm. The result is an absinthe reminiscent of absinthes served in Paris over a century ago it has woody hints of wormwood, followed by gentle notes of anise and citrus undertones. After distillation, Raff fills and labels each bottle by hand.The custom of drinking absinthe which traditionally has a natural green color and is often called la fe verte, or the "green fairy"- gradually became so popular in bars, cafs, and cabarets that, by the 1860s, the hour of 5 p.m. was called lheure verte, or the "green hour". Enjoy lheure verte with a bottle of Emperor Norton Abinsthe Dieu!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer, while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Erstwhile Arroqueo Mezcal is crafted under the watchful eye of maestro mezcaleros Juan Hernndez Mndez and Hortensia Hernndez Martnez. Its made in Santiago Matatln, Oaxaca, using arroqueo agaves that are naturally fermented in wooden open vats, before being distilled using a copper alembic still. The wild arroqueo agaves take longer to mature than espadin, taking up to 25 years. Its worth it in the end, as the profile has a super-bright, floral, and botanical character, making Erstwhile Arroqueo Mezcal the most aromatic in Erstwhiles 2018 flagship lineup.Pick a bottle up today!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer, while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Their very first release was the Erstwhile Mezcal Espadn from Rancho Blanco Gil. While the founders were scouring the Oaxaca countryside for a flagship Espadn Mezcal, they came upon master mezcalero Silverio Garca Luis. They immediately knew theyd found what they were looking for. Complex, elegant, balanced, as well as versatile and good value, it was the perfect fit for their first shipment from Mexico. Since then they have been partnering with some of the finest traditional mezcal producers.Erstwhile Cuishe Mezcal is crafted in Santiago Matatln, Oaxaca by Juan Hernndez Mndez and Hortensia Hernndez Martnez. This expression uses the cuishe agave from the karwinskii family, a tall plant with slim leaves that takes between 9 and 12 years to mature. These agaves are harder to harvest, as the pias are often difficult to reach. Fermented naturally in open vats and distilled using a copper alembic still, the karwinskii agave family produces a dry, grassy, herbaceous, and spicy spirit. Bottled at 90 proof, this expression is easy-drinking and smooth with a pleasant spicy kick to it.Pick a bottle up today!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer, while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Erstwhile Espadn Mezcal comes from Rancho Blanco Gil. While the founders were scouring the Oaxaca countryside for a flagship Espadn Mezcal, they came upon master mezcalero Silverio Garca Luis. They immediately knew theyd found what they were looking for. Complex, elegant, balanced, as well as versatile and good value, it was the perfect fit for their first shipment from Mexico. Fermented naturally in wooden open-air vats and distilled in copper alembic stills, its a treat for any fan of the traditional Mexican spirit.Pick up a bottle today!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Their very first release was the Erstwhile Mezcal Espadn from Rancho Blanco Gil. While the founders were scouring the Oaxaca countryside for a flagship Espadn Mezcal, they came upon master mezcalero Silverio Garca Luis. They immediately knew theyd found what they were looking for. Complex, elegant, balanced, as well as versatile and good value, it was the perfect fit for their first shipment from Mexico. Since then they have been partnering with some of the finest traditional mezcal producers.Erstwhile Henequn Mezcal was made by maestro mezcalero Juan Hernndez Mndez and Hortensia Hernndez Martnez in Santiago Matatln, Oaxaca in December 2017. A total of 500 bottles of the 90-proof spirit were made using natural open-vat fermentation and alembic copper-pot stills. The mezcal was originally made for the Mndez personal collection before entering into a partnership with Erstwhile. It is the first mezcal that is crafted with cultivated fast-maturing Henequn agaves to be imported into the US.Pick a bottle up today!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer, while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Their very first release was the Erstwhile Mezcal Espadn from Rancho Blanco Gil. While the founders were scouring the Oaxaca countryside for a flagship Espadn Mezcal, they came upon master mezcalero Silverio Garca Luis. They immediately knew theyd found what they were looking for. Complex, elegant, balanced, as well as versatile and good value, it was the perfect fit for their first shipment from Mexico. Since then they have been partnering with some of the finest traditional mezcal producers.The Erstwhile Tepeztate-Tobal Ensamble Mezcal is a blend of two different mezcals, one made with tepeztate and the other with tobal agaves. The first brings green and vegetal notes, while the other takes care of the sweetness, fruit, and a full body. Produced by Juan Hernndez Mndez and Hortensia Hernndez Martnez, this small-batch mezcal is made from naturally-fermented agaves that are distilled using traditional methods and bottled at 88 proof. Pick a bottle up today!

Erstwhile Mezcal is an importer from Brooklyn, New York, specializing in artisanal mezcal. Founded in 2017 by Yuan Ji and Kevin J. Brown, they are laser-focused on helping smaller, family-operated mezcal producers reach the US. This involves education, curation, and extensive research all in order to bring the best traditional small-batch mezcal to the consumer, while enabling the producers to expand.They never meddle with the mezcaleros production process and always pay them fairly, only stepping in when and where their help is needed. This includes fronting legal fees, finding a suitable bottling facility, and any similar hurdles which are overcome at the beginning of every partnership they make. Transparency plays a huge role in the way they operate, always stating where the mezcal is sourced from and actively communicating with the mezcal-loving community.Their very first release was the Erstwhile Mezcal Espadn from Rancho Blanco Gil. While the founders were scouring the Oaxaca countryside for a flagship Espadn Mezcal, they came upon master mezcalero Silverio Garca Luis. They immediately knew theyd found what they were looking for. Complex, elegant, balanced, as well as versatile and good value, it was the perfect fit for their first shipment from Mexico. Since then they have been partnering with some of the finest traditional mezcal producers.Erstwhile describes tobal as "the Yoda of all agaves". The smaller plant has broad leaves and takes between 8 and 12 years to mature and creates a sweet, mellow, and floral mezcal. Erstwhile Tobal Mezcal is crafted in Santiago Matatln, Oaxaca by Juan Hernndez Mndez and Hortensia Hernndez Martnez. The agaves ferment naturally in open wooden vats, before being distilled in a copper alembic still. Bottled at 88 proof, its a traditional, delicious, and approachable take on the popular Mexican spirit.Pick a bottle up today!

In the late 1950s, the Medley Distillery began producing a bourbon named Ezra Brooks in Owensboro, Kentucky. The distillery, which was founded in 1901, traced its origins back to the birth of Kentucky bourbon; while Reverend Elijah Craig is usually credited with producing the first bourbon whiskey at his mill in Lebanon in 1789, the Medley family began distilling whiskey at the same time in the adjacent county in Kentucky. In fact, except during the thirteen years during which distillation was outlawed in the United States, a member of the Medley family has been operating a distillery continuously since 1812.Today, Ezra Brooks Straight Rye Whiskey continues to be handcrafted in the heart of Kentucky. Bottled and aged in the old fashioned way for an unmistakable, unforgettable mellow flavor.This bourbon liqueur has sweet floral notes with undertones of vanilla, cinnamon, and fine wood. The palate is subtle, with notes of vanilla, floral tones and a warm, lengthy, buttery finish.Pick up your bottle today!

Over a century ago, Fidencio Jimenez moved his family to Oaxaca, Mexico known as El Capital Mundial Del Mezcal and began distilling mezcal. Before his death, Fidencio passed the trade on to his son, Enrique, who, in turn, passed the trade onto his son, Isaac. Today, Enrique Jimenez Jr., a fourth-generation mezcalaro, oversees the entire Jimenez estate, located in Santiago Matatln (a small pueblo in Oaxaca).On the estate, espadin agave plants that are at least a decade old and have reached the peak of maturity are harvested by the hands of expert jimadors. In tribute to their Zapotec heritage, the jimadors harvest agave only under a new moon, believing that the lunar phases have a profound influence on the flavor of the agave. After harvesting, the jimadors remove the long, sharp leaves of the agave using a machete, leaving only the heart of the agave, or pias, behind. At the palenque (or distillery), the pias are split by hand with an axe into four to eight pieces.In order to craft Fidencio Clsico mezcal, the split pias are roasted underground over a fire made from the embers of encino (or black oak) for five days, giving the mezcal its signature, smoky flavor. Once the pias have been roasted, they are crushed under a tahona (or stone wheel) made from rose quartz and the resulting pulp is then fermented using wild yeast for six to twelve days, depending on the weather.Fidencio Clsico is distilled twice through a traditional, wood-fired, alembic still. As a result, it has an aroma of herbs, earthy minerals and raw pineapple. The aroma gives way to notes of warming smoke, pepper and cinnamon, and leads to a smooth yet spicy finish. Fidencio Clsico earned the Gold Medal at the San Francisco World Spirits Competition.Pick up a bottle of Fidencio today!

Over a century ago, Fidencio Jimenez moved his family to Oaxaca, Mexico known as El Capital Mundial Del Mezcal and began distilling mezcal. Before his death, Fidencio passed the trade on to his son, Enrique, who, in turn, passed the trade onto his son, Isaac. Today, Enrique Jimenez Jr., a fourth-generation mezcalaro, oversees the entire Jimenez estate, located in Santiago Matatln (a small pueblo in Oaxaca).On the estate, espadin agave plants that are at least a decade old and have reached the peak of maturity are harvested by the hands of expert jimadors. In tribute to their Zapotec heritage, the jimadors harvest agave only under a new moon, believing that the lunar phases have a profound influence on the flavor of the agave. After harvesting, the jimadors remove the long, sharp leaves of the agave using a machete, leaving only the heart of the agave, or pias, behind. At the palenque (or distillery), the pias are split by hand with an axe into four to eight pieces.Fidencio Sin Humo mezcal is crafted by roasting the split pias in a radiant heat oven for three days. This process, says Enrique, allows him to "produce a mezcal that is a pure expression of espadn, without the influence of smoke that is typically found in other mezcals." Once the pias have been roasted, they are crushed under a tahona (or stone wheel) made from rose quartz and the resulting pulp is then fermented using wild yeast for six to twelve days, depending on the weather.Fidencio Sin Humo is also distilled twice through a traditional, wood-fired, alembic still. The alembic still used to distill Sin Humo is equipped with purifiers, however, which recirculates the mezcal and softens its intensity. As a result, it has more elegant notes of vanilla, caramelized pineapples, honey and spice, that lead to a smooth, citrusy finish. Fidencio Sin Humo also earned the Gold Medal at the San Francisco World Spirits Competition.Pick up your Fidencio bottle today!

The Italian producers of artisanal liqueurs Fiorente have been in business since 1875. They specialize in elderflower liqueurs, made from wild elderflowers from the foothills of the alps, and crafted with bartenders needs in mind. The delicate and floral liqueur is made with all-natural ingredients and has mint, lemon, lemon zest, and lime juice infusions that add a zesty fruitiness to the floral notes that wild elderflower blossoms bring. The ingredients are slowly and meticulously blended together in order to achieve the perfect balance of flavors and aromas.Fiorente Elderflower Liqueur is produced at the Distillerie Francoli, a family-owned operation that is focused on high-quality grappa and various liqueurs. The distillery is situated right under the Alps in Ghemme, Piemonte, a region with exceptionally pure air and water. It was the first distillery to be certified as carbon neutral and zero-footprint by Lifegate, a point of reference for sustainability in Italy. With a lower sugar content and 20 percent alcohol volume, the Elderflower Liqueur is perfect as a base for mixed aperitifs but fits well into more complex summer cocktails as well. It pairs particularly well with sparkling wine.Get your bottle today!

The idea for Four Fox Sak was conceived in 2015 by four friends. A shared dream turned into a passion project to reinvigorate the traditional conventional style of sak, a long-standing, time-honored practice. The idea was to create a new luxury standard of sak, a more contemporary style that pays homage to the ancient tradition of the brewing practice.There are six grades of sak, and Four Fox is categorized as a snowmelt Junmai Daiginjo, meaning that it is the highest grade of premium sak, and the pinnacle of a sak brewers art. The sak is crafted from locally sourced ingredients in the Niigata prefecture, NW Japan. This specific area of Japan was chosen because of its high snowfall, which yields exceptionally pure and soft water. Four Fox collaborated with a century and a half-year-old brewery to create a proprietary blend, which led to the birth of an incredibly clean and elegant sak with a flavor profile and aroma that lends itself to the less formal, fruity side than most other Junmai Daiginjo saks. The result is an incredibly approachable and smooth style of sak that doesnt necessarily require food pairing.In Japanese mythology, Inari Okami is the goddess of sak, rice, swordsmiths, and foxes. The Four Fox crest features four of Inaris foxes, illustrated with rice fields and snow falling overhead, guarding the Torii gate, a gate which according to legend only the purest spirits may pass. Four Fox Sak represents this ultimate in purity and perfection.The stunningly sleek bottle also pays tribute to the ancient wordsmiths to whom Inari was a god, with a katana embossed into the profile of every bottle. Its metallic chrome finish topped with a Japanese wood cork, creates a very stylish effect, embodying a fusion of modern convention and ancient tradition. Each bottle is also designed with a hidden LED installed in the base, adding to the contemporary feel. Enjoy it cold or on the rocks, or in your favorite cocktails.Pick up your bottle today!

DU GALT MER SUII am the Lord of the ForestThese are words from one of the most longstanding cognac houses in the world. Their story began in 1644, when a man named Charles Gautier married Jacquette Brochet, a wine-makers daughter. From the 17th century their grandson, Louis Gautier, developed the trade in Cognac, thus expanding the market, and contributing greatly to the significant growth of Maison Gautier. In 1755 a royal warrant was granted to the Maison Gautier Cognac, and a founding charter signed by King Louis XV. The Maison Gautier Cellars were installed in a very unique location, in a former watermill in Aigre on the Osme river, nicknamed the "Little Venice" of Charente. And Maison Gautier was officially born. The heirs of Maison Gautier succeeded each other in turn over 10 generations, developing the family business.As forest owners born in the 17th century The Gautier family gained noteriety in the 16th century when they crafted casks using wood from the Tronais forest, famed for its quality oaks. They have an intimate knowledge of the distinct wood, which they consider a key element in mastering the long maturation process of their cognacfrom this unique heritage, we know how to select the oak trees that create the perfect barrels to welcome our Cognacs. Ours are in specially selected French oak. We toast our barrels slowly, on a medium fire, to give our Cognac distinctive rich, gourmand and grilled notes (Maison Gautier). Aged in an 18th century former watermill on the Osme river, the proximity to the water gives the cellars a natural humidity, this gives the cognac a the most distinguished taste. In 1995, Gautier joined the group Marie Brizard and Roger International, which was in turn purchased by the Belvedere Group in 2006.This longstanding cognac house is a perfect fusion of ancient history and modernity. Their eaux-de-vie rests under the watchful eye and nose of their Cellar Master Isabelle COUPRIE whose ancestors were distillers as far back as 1750. Surrounded by the family vineyards as a child, The aromas of the cellars, created an olfactory memory that is vital for her workIsabelle perpetuates the signature of GAUTIERs cognacs, but she also expresses her own sensitivity and intuition to create exceptional new blends (Maison Gautier).Maison Gautier emphasizes their intimate relationship with their cognac house and all of its members. This relationship imparts a special value to their final product that goes unparralled. Gautier X.O. Gold and Blue is a blend of old eaux-de-vie, aged up to 35 years, symbolizing the sun and light of Cognac and the river on which Maison Gautier sits. Pick up your bottle today!

The origins of the French company Giffard can be traced back to 1885, when mile Giffard started looking into the digestive and refreshing properties of mint. Giffard was a pharmacologist at the time, making and selling medicine in Angers, France. What he ended up creating was a mint liqueur, which he immediately put to the test, and offered to the guests at a hotel to provide relief from the scorching summer sun. The pure and refined drink proved a hit and prompted the Frenchman to transform his pharmacy into a distillery. The liqueur was named Menthe-Pastille after the mint sweets that were popular at the time. Today the family business continues the tradition and continues carrying the Giffard banner, five generations later.Giffards liqueurs are crafted by macerating locally-sourced fruits and plants in alcohol for 48 hours up to 3 months. This infusion serves as the basis for their liqueurs. These are masterfully blended, filtered, and meticulously tested. Giffard is constantly innovating and working on recipes with the same passion that led to the brands creation all those years ago. Today they have several liqueurs, syrups, and spirits on offer, even producing tequila, sake, and sauces.Giffard Wild Elderflower liqueur is crafted from an infusion of wild hand-picked elderflowers. The award-winning liqueur is bottled at 40 proof and is a premium offering that is deliciously refreshing on its own, on the rocks, and as a cocktail ingredient that pairs especially well with sparkling wine. The golden liqueur is floral and exotic with unique spicy notes.Get your bottle today!

Founded in 2008 by Stephen Gould and Karen Knight in Golden, Colorado, the Golden Moon Distillery focuses on hand-crafted spirits and liqueurs. They use the finest spices, botanicals, and herbs, relying on traditional methods. Their studious approach is embodied by the library at the heart of the distillery which contains countless rare books on distilling and everything that goes with it. From modern handbooks to ancient tomes, they are sitting on a wealth of knowledge that they employ in their daily operations. The 4 antique stills are there to put all of that into practice.The distillery is eco-conscious as well, using locally-sourced produce and recycled materials as well as sending their waste to local farmers to be used as compost, minimizing environmental impact. Golden Moon was named Distillery of the Year by the American Distilling Institute in 2019 and also runs a speakeasy-styled cocktail lounge and tasting room, serving various small bites as well. Stephen Gould was granted the title of Warden by the Gin Guild from the UK, the very first American to do so.But thats not the only "first" in Golden Moons lineup. Golden Moon Crme de Violette is the first violet spirit produced in the US since Prohibition and possibly even the first in the world to have the violets actually distilled! Distilled with blue violet flowers and buds, as well as two other hand-selected botanicals of the finest quality, its bottled at 60 proof. Higher alcohol content and a lower sugar level make this liqueur really stand out as a clean and fresh option that is immensely sippable and a truly unique cocktail ingredient.Pick your bottle up today!

Agave Type: CuixeRegion: Santiago Matatln, OaxacaMaestro Mezcalero: Oscar HernandezProof: 90 Proof, 45 percent ABVTasting Notes: Wet moss, clove, white pepper, cinnamon and apples.Details: Double distilled from 15-year old wild agave.

Agave Type: EspadnRegion: Santiago Matatln, OaxacaMaestro Mezcalero: Oscar HernandezProof: 90 Proof, 45 percent ABVTasting Notes: Smoke and spice, fruit, slight astringency. Spice, smoke, sweet fruits, a hint of citrus. Dry and spicy on the finish.Details: 8-year-grown Espadn, double distilled, and aged 4 months in American oak.