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Desperate for a good agave-based spirit to stock at his bar (Caf No Se) in Antigua, John Rexer began smuggling artisanal mezcal from Mexico to Guatemala using banditos, river rafts, bribes, disguises, and late night drop points. As word spread about Rexers illegal mezcal, travelers and tourists, journalists and photographers and lawyers and businessmen began patronizing Rexers bar and smuggling the mezcal from Guatemala back to the United States. Simply put, Ilegal Mezcal began as an illegal pursuit to stock Caf No Se with some of the finest spirits being distilled in Mexico.Today, the journey of Ilegal Mezcal begins in the agave fields of Tlacolula, Mexico. There, under the watchful eye of master distiller Eric Hernandez, expert mezcaleros harvest agave plants that are nearly a decade old and have reached their peak of maturity. After the agave have been harvested, the hearts of the agave, or pias, are transported to Hernandezs distillery.At the distillery, the pias are cooked in a pit oven for approximately five days. The oven is heated by a wood furnace dug below the pit, and kindled with oak, mesquite and eucalyptus (this gives the mezcal its signature, smoky flavor). After the pias have been cooked, they are chopped into smaller pieces and finally crushed to a mash by a tahona, a stone mill drawn by a horse (Hernandezs horse is named Caballo Sin Nombre, which means "a horse with no name"). The mash is then fermented for up to two weeks by airborne yeasts before it is distilled twice, first through small, stainless steel alembic stills and then again through copper alembic stills.Ilegal Mezcal Reposado is aged for four months in 200-liter, medium-charred American oak casks. It has notes of smoky agave, along with a touch of green apple, mesquite, and oak."Mezcal is very small, very artisanal," says Rexer. "You can taste the difference from village to village, because of the water, because of whether the agave are processed in a clay pot or a copper pot. Its handcrafted."Try this handcrafted mezcal today!

The bergamot orange is a citrus fruit that has its roots in South-East Asia but is also grown in other regions, mainly around the Ionian Sea. The Calabria region of southern Italy is a particularly notable producer with the fruit being featured as the symbol of the city. Intensely fragrant, it is often found as an ingredient in perfume, its aromatic nature working particularly well in liqueurs.Italicus Rosolio Di Bergamotto Liqueur is one such product. Crafted with Calabrian bergamot of protected origin that was chosen for its freshness and intensity, as well as a selection of Italian botanicals, its grown, harvested, and made in Italy. The liqueur is based on a historic recipe from Torino of a drink known as "The Drink of Kings" that dates back to the 1850s. Built on family tradition, the aperitif takes its inspiration from rose liqueur. The maceration of the botanicals is a 10-day process in which the bergamot and other citrus fruits are pressed together in cold water, releasing the essential oils. Natural beet sugar, neutral Italian grain spirit, and water are then added. The nose of the finished liqueur is fresh and intensely aromatic with light floral touches of rose and lavender. Refreshing citrus is on the palate along with a touch of bitterness, spice, and floral undertones. Finishes long and complex, pairing exceptionally well with Prosecco, some ice, and an olive or two.Get your bottle today!

Curt Mast created the recipe for a herbal liqueur, which he called "Jgermeister". Curt was the son of Wilhelm Mast, a vinegar manufacturer in Wolfenbttel, Germany. It was Curt who took the family vinegar business in a different direction and created Jgermeister which was first introduced in 1935. More than 80 years later, Jgermeister is still enjoyed by many in more than 140 countries. The name Jgermeister in German which means "Master Hunter," was inspired by Curts passion for hunting. This iconic German herbal liqueur is made with 56 different herbs, fruits, roots, and spices. Best enjoyed as an ice cold shot, tasting notes of star anise, ginger, orange, and citrus come to the forefront. Pick up your bottle today!

Curt Mast created the recipe for a herbal liqueur, which he called Jgermeister. Mast was the son of Wilhelm Mast a vinegar manufacturer and wine-trader in the city of Wolfenbttel, Germany. The name Jgermeister in German which means Master Hunter, was inspired by Curts passion for hunting. The term Jgermeister was actually a job title that existed for many centuries. Jgermeister was first introduced in 1935.This iconic German herbal liqueur is made with 56 different herbs, fruits, roots, and spices. Considered to be a digestif spirit throughout the world, it is high in bitter compounds and sweet with dense licorice flavors.Jgermeister Cold Brew Coffee is a unique fusion of Jgermeisters 56 botanicals and intense cold brew coffee. The perfect blend of their classic herbal liqueur with a generous helping of strong roasted Arabica coffee and a hint of chocolatey cacao. Distinctive aromatic notes lead to a delicious, sweet and rich finish. Crafted with all-natural ingredients, every element comes together to create a taste of the unexpected.Pick up your bottle today!

Jgermeister Manifest is a premium herbal liqueur and line extension in the Jgermeister family. Jgermeister Manifest is distinct in taste, character, and processes but is closely tied to original Jgermeister as it shares the same base. To create this expression, the original macerates of Jgermeister which have been refined for one year in oak barrels are combined with an additional fifth macerate and married with a wheat distillate producing the distinctive oaky character of Jgermeister Manifest. This herbal liqueur is highly complex and its distinctive finishlingers long after its been enjoyed, making Manifest a truly unique drink a shot to be savored. Best enjoyed slightly chilled.Pick up your bottle today!

Situated along the banks of the Charente River, the Cognac region of France is divided into six different crus: 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.In 1880, Honor Fillioux purchased a tiny, 20-hectare estate in the Grande Champagne region. Upon his death in 1902, Honor Fillioux passed the estate on to his son, Jean, who eventually passed it along to his son. Today, Pascal Fillioux, the great grandson of Honor Fillioux, continues to pay homage to his pioneering ancestors by managing every aspect of cognac production at Maison Fillioux.Situated in the Golden Triangle of the Grande Champagne region (the Golden Triangle is a highly acclaimed micro-terrior of the Grande Champagne region), Maison Fillioux enjoys a rolling Campanian landscape along with rich, cretaceous soils. As a result of its unique terrior and four generations of family experience, the house is known to produce some of the finest cognac in the world.Jean Fillioux Tres Vieux Tres Vieille Grande Champagne Cognac is made exclusively from Ugni Blanc grapes harvested on the Fillioux estate (the estate only grows this single varietal grape). Once the grapes are harvested in late September or early October, they are immediately pressed into a grape must. The must enjoys a high acidity and is lacking in tannins, making it ideal for fermentation and distillation. After Fillioux has fermented the must into a wine, he distills the wine twice through a traditional, antique charentais-pot still.Following distillation, the cognac is aged for a minimum of 25 years in a combination of new and used oak casks. The secret to producing exquisite cognac, Fillioux says, is the having the requisite patience to watch and taste the cognac as it matures. During the maturation process, Pascal tastes each barrel, noting its aroma and flavor profile. As the cognac continues to age, he transfers it as necessary to different barrels and stores the barrels in different areas of his vault in order to ensure that after a quarter-century, the cognac is blessed with a consistent, rounded flavor profile.Jean Fillioux Tres Vieux has an aroma of vanilla and orange marmalade, which leads to strong notes of jam, quince, pear and creamy vanilla. The finish, which is textured and everlasting, ends with a touch of oak and spices. Jean Fillioux Tres Vieux was the highest-rated cognac in the June 2013 issue of the Spirit Journal, which called it "incredibly lush and velvety."Pick up a bottle today!

The Featherbone Factory built by E.K. Warren in the 19th century to manufacture womens corsets sits on the banks of Lake Michigan just across the Indiana border in Three Oaks, Michigan. As the factory changed hands in the twentieth century, it became a production site for everything from buggy whips to pickles. Today, its home to Journeyman Distillery and Bill Welter, Journeymans master distiller.Welter, who was formerly a banker in Indiana, began his journey when his family business was sold in 2006. He moved to Scotland, where he began to learn the art of craft distillation from Greg Ramsay (master distiller at Nant Distillery) and Bill Lark (master distiller at Lark Distillery). After returning to the United States, Welter spent time producing and resting whiskey using a prominent organic and kosher distillers facility in Chicago before opening the doors of his own distillery in Three Oaks with the intention to offer grain-to-glass spirits from day one/drop one.O.C.G. Apple Cider Liqueur is a secret family recipe that has become known as "Old Country Goodness." It is made using only the best organic Michigan apple cider, apple juice and spices that are then fortified with Journeyman distillerys signature un-aged rye whiskey. Best served hot, cold, straight, mixed as a traditional liqueur with other spirits in cocktails or used for cooking.This un-aged rye whiskey is fortified with organic apple cider, organic apple juice and spices, earning 91 points from the Beverage Tasting Institute.Pick up your bottle today!

It was in 1936 that four friends, Senior Blanco, Montalvo Lara, and the Alvarez brothers laid the groundwork for Kahla. One had the idea, two brought the coffee, and the fourth was the chemist that tied it all together, creating the most famous coffee liqueur in the world. Kahla, allegedly an ancient Arabic slang word for coffee, is made in Veracruz, Mexico, using local ingredients.In 1940 Kahla migrated to the US, quickly taking the world by storm. It wasnt just the memorable ads that helped the liqueur gain popularity. Much of it is owed to the creation of classic cocktails such as the Black Russian, White Russian, and the B-52 shot. By the 1980s, Kahla had become the no. 1 coffee liqueur in the world, a title it still holds today.The coffee that is used to produce Kahla takes up to 6 years to grow. After the beans are harvested, they are left in burlap sacks for 6 months, before its ready for the next stage of the process. This is where the rum comes in. First, the juice gets extracted from the sugar cane, before being boiled and distilled. Finally, the roasted coffee beans and rum are blended at the distillery, resting for 4 weeks, which lets the aromas and flavors marry. The finished coffee liqueur is then bottled at 40 proof, ready to be drunk with some ice or mixed into a number of delicious cocktails.Get your bottle today!

Agave Type: Cirial, Tobal, Lumbre, TobasicheRegion: San Baltazar Guelavila, OaxacaMaestro Mezcalero: Pedro HernndezProof: 94 Proof, 47 percent ABVTasting Notes: Earthy, citrus, gentle smoke, apple, pineapple. Details: A beautiful alchemy; Cirial adds an earthy spice, the Tobal imparts a sweet character, the Lumbre adds a vibrancy, and the Tobasiche provides a deep herbal quality.

Agave Type: Espadn Region: Santiago Matatlan, Oaxaca, Mexico Maestro Mezcalero: Pedro Hernndez Proof: 94 Proof, 47 percent ABV Tasting Notes: fruit, nuttiness, smoke, and pineapple on the nose. Sweet flavors and notes of herbs, spices and tropical fruits. Details: Twice distilled in a copper pot still.

Agave Type: LumbreRegion: San Baltazar Guelavila, OaxacaMaestro Mezcalero: Pedro HernndezProof: 94 Proof, 47 percent ABVTasting Notes: Refined notes of agave, black pepper, cinnamon, fruit, licorice, pine, and earthy notes, and charred wood.Details: Cooked in an underground oven and crushed by an authentic tahona. Double-distilled in a copper still.

Agave Type: Chontal, Mexican, Mexican Long Stock.Region: Rio de Ejutla, OaxacaMaestro Mezcalero: Adrian BautistaProof: 94 Proof, 47 percent ABVTasting Notes: Aromas of fermented fruit, hints of sweet spice.Details: Double distilled and crafted in small batches using ancient methods, from the three variants of agave Mexicano: Chontal, Mexican, and Mexican Long Stock.

Agave Type: TepextateRegion: San Baltazar Guelavila, OaxacaMaestro Mezcalero: Pedro HernndezProof: 94 Proof, 47 percent ABVTasting Notes: Complex and fresh with aromas of herbs and roots. Floral, herbal, and light with a sweet aftertaste. Details: Crafted from 15-year-old, incredibly distinct, wild agave Tepextate in San Baltazar, Oaxaca.

Agave Type: TobalRegion: San Baltazar Guelavila, OaxacaMaestro Mezcalero: Pedro HernndezProof: 94 Proof, 47 percent ABVTasting Notes: Tropical fruits, nuttiness, herbal notes, ash, pineapples, cocoa, wood notes. Details: The wild Tobal thats roasted over red oak and mesquite, and crushed by a horse-drawn tahona.

Agave Type: Tobasiche Region: Rio de Ejutla, OaxacaMaestro Mezcalero: Adrin BautistaProof: 94 Proof, 47 percent ABVTasting Notes: Sweet and strong notes of anise. Subtle hints of herbs and roots. Details: Harvested after 12 years, the agave Tobasiche is crafted using traditional methods.

Koval started its life as a craft distillery, founded in Chicago in 2008, as the first distillery in Chicagos city limits since Prohibition. Founders Robert and Sonat Birnecker left their professional lives in academia to found Koval. They have been crafting certified organic whiskeys, brandies, liqueurs and specialty spirits from scratch, ever since. Being the first distillery within city limits since the mid-1800s, Koval brings Austrian distilling traditions to America. Koval, meaning "blacksmith," in numerous European languages, or "black sheep" in Yiddish, is one of Americas premier small batch, independent spirit manufacturers. Koval is named after founder Sonats great-grandfather, who earned Koval the nicknam when, at the very early age of 17 he emigrated from Vienna to Chicago at the start of the 1900s, to start a business. Robert was bequeathed a treasure trove of distilling knowledge and expertise from his grandfather, Robert Schimd."Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicagos first distillery since Prohibition in 2008.Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicagos North End, boasts a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family thats been distilling for over a hundred years in Austria," explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients."Koval Distillery is a grain-to-bottle operation, sourcing their grains from a local organic farmer collective in the Midwest. The grain is milled and mashed on-site, and the resultant liquid is distilled, with only the heart cut making it into the bottle. All enzymes and yeast used in production are non-GMO, and the water is sourced from Lake Michigan, purified using a natural charcoal method.This Koval handmade liqueur is made with the same amount of meticulous attention given to their higher proof expressions. This cranberry-flavored gin liqueur is crafted from 13 botanicals with incredible fruit-forward and bittersweet notes.Pick up your bottle today!

House Spirits Distillery was founded in 2004, based in Portland, Oregon, they are well known for their Aviation American Gin, as well as their solid line up of Liqueurs, Whiskeys, Vodkas, Rums, and Aquavits. House Spirits advocate ethically sourced ingredients, sourcing only the finest ingredients for their spirits.Specializing in Handcrafted, small-batch spirits, and using only the best ingredients, House Spirits distills their spirits, in the heart of Portland, Oregon, for the world to see. They provide tours where people can observe the spirits being crafted before their very eyes. an invitation to explore the tradition and the future of American craft distillingA leader of Portlands world-renowned maker community, we are a real distillery, where real people put their heart, soul, and artistry into crafting products that delight and inspire (House Spirits).Often seen as a gin replacement, Aquavit is a centuries-old Scandinavian liquor. Aquavit starts as a clear, neutral spirit, similar to vodka, which is then flavored with a variety of spices including caraway, anise, dill or coriander, and is most commonly served chilled, in small, icy glasses. You can often see it accompanying most Scandinavian foods, like preserved fish, or even moose. Krogstad is crafted in the spirit of adventure, the expression is inspired by the first European explorers to reach America who later passed down that adventurous spirit from generation to generation. Krogstad is distilled from naturally gluten free, American grain, and flavored with a robust blend of caraway and star anise.Get your bottle today!

Absinthe, which is a spirit traditionally derived from grand wormwood, 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.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, Swiss teetotalers seized the moment and passed a referendum making absinthe illegal. Similarly, absinthe was prohibited in the United States for nearly a century; from 1912 until 2007, absinthe was not allowed to be consumed on American soil.La Muse Verte is crafted from a traditional absinthe recipe that was originally created in the late 19th century and refined over the course of the next hundred years. The recipe calls for a secret blend of up to eight different ingredients, including fresh, organic grand wormwood (the wormwood is used within a few months of harvest). After each plant used in crafting the absinthe is harvested, it is steeped in a beet-based spirit for up to three weeks in order to extract the flavors, oils and texture of the plant. After the plants have been macerated, the absinthe is married together without the use sugar, artificial additives or coloring, and bottled at 136 proof the historical alcohol content of absinthes crafted centuries ago (the black bottle ensures that light does not spoil the color of the absinthe).La Muse Verte has a fresh, herbal aroma with hints of grass, licorice and citrus. The aroma gives way to a fluffy, coating texture that has notes of apples, herbs and peppermint, and ends with a spicy touch. The absinthe earned a score of 97 points at the Ultimate Spirits Challenge in 2013 the highest score of any absinthe and was awarded the Chairmans Trophy.Pick up a bottle of a #1 absinthe today!

Agave Type: Mexicano, EspadinRegion: Llano Grande, JaliscoMaestro Mezcalero: Don Alberto HernndezProof: 91 Proof, 45.5 percent ABVTasting Notes: complex notes of fruit, spice and herbs, sweet spice.Details: The agave in this Raicilla is roasted over a wood fired adobe oven. Twice distilled through a copper Philippino still and a hollowed out tree trunk. Certain batches of this raicilla are an ensamble; a mixture of agave Rhodecantha and and Angustifolia

Agave Type: MaximilianaRegion: Mascota, JaliscoMaestro Mezcalero: Don Ruben Pea Proof: 84 Proof, 42 percent ABV Tasting Notes: Fruits, lemons, limes. Deep spice, minerality.Details: The agave are cultivated from seeds, harvested, and roasted in a wood fired adobe oven, fermented using wild yeast a distilled through an arabic-philippino still.

Agave Type: EspadnRegion: Zapotitlan de VadilloMaestro Mezcalero: Don Macario PartidaProof: 94 Proof, 47 percent ABV Tasting Notes: Smooth sweet flavors, fruit elements, earthiness and vibrant, soft floral notes.Details: The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.

The history of Landy Cognac can be traced all the way back to 1891 when the prestigious Briand family of the Cognac region. Their fine Cognacs are blended when the eaux-de-vie reach peak maturity. After several years of aging, Landy cellar masters meticulously blend the cognacs with subtle alchemy, harmoniously combining them to create a distinctive cognac, perfectly blended in the style that is uniquely Landy.Landy Cognacs are distilled using distinctive 25 hectoliter copper pot stills. These small stills, facilitate a concentration of aromas and flavors in the wine. After distillation, the young Landy Cognac is initially rested lightly in the cool of the cellars, in Limousin oak casks, each holding 380 liters of spirit. These barrels have a wealth of tannins, giving it an ideal structure for aging. After approximately a year, the spirit is transferred to older casks the red casks. these casks have softer tannins that enable the cognac to mature in perfect condition while avoiding the development of overzealous oak flavors.Landy cognac has fiery amber hues. It is a beautiful mellow cognac, with long and pleasant lingering notes on the palate. The palate is smooth with vanilla and ripe fruit flavors rounded by oakier notes. This exquisite cognac received a double gold medal at the 2009 San Francisco World Spirits Competition. Pick up your bottle today!

Herbsaint started out as an anise-flavored liqueur initially created to be an absinthe-substitute in New Orleans Louisiana in 1934. Created by J. Marion Legendre and Reginald Parker, the duo learned to make absinthe in France during WWI. Originally produced under the name Legendre Absinthe, the brand is now produced by Sazerac. The spirit was introduced just after Prohibition had ended, and was designed to mimic absinth, which was banned in 1912. Herbsaint was never considered absinthe, as it did not contain wormwood, absinthes signature ingredient. The Federal Alcohol Control Administration also opposed Legendres use of the word absinthe, and the name was changed to "Legendre Herbsaint, French Creole for "Herbe Sainte" (Sacred Herb), the Artemisia absinthium. Legendre Herbsaint is the vintage-styled Herbsaint, inspired by the World War I era spirit, it has more floral, herbaceous qualities. It is cut to a bold 100 proof and bottled. Pick up your bottle today!

In 1841, in Dijon, the heart of the Burgundy region of France, Auguste Denis Lagoute created the original Crme De Cassis. Elisabeth Lagoute, Augustes daughter, married Henri Lejay, who quickly made his mark in the family and entered into the family business.Lejay Crme De Cassis is made from two different varieties of cassis, more commonly known as blackcurrants. The blackcurrants are harvested once a year using a special technique that delicately harvests the berries in small trays in order to prevent crushing and fermentation. The fruit is then slowly macerated in small batch distilled French eau de vie. Following maceration, the solids are gently pressed and mixed with free-run juice to create the "virgin mixture". The "virgin mixture" is then decanted, leveraging gravity to avoid filtration and preserve flavor.After being decanted, French crystal sugar is blended with the mixture. Finally, a subtle touch of cassis bud is infused to bring out the natural aromatics of the berry. Lejay Crme De Cassis has an intense aroma on the nose of tart blackcurrant mixed with hints of plum. The palate is rich and fruity with notes of citrus, sweet cherries and caramel. The finish is long and rich with strong blackcurrant and hints of citrus.Lejay Crme De Cassis was called "The Gold Standard" and received five stars from F. Paul Pacults Spirit Journal.New Years Cocktail Suggestion: Kir RoyalIngredients:1 oz. Lejay Crme De Cassis 4 oz. ChampagneMethod:Pour Cassis in a chilled coupe or flute, top with Champagne.Pick up your bottle today!