Other

Cognac Le Magnifique is made solely from grapes found in the two highest-quality crus (vineyard areas), Petite Champagne and Grande Champagne, located in the heart of the Cognac region.In the Petite Champagne and Grande Champagne crus, the soil consists of a thin layer of clay-limestone covering a deeper layer of limestone and chalk. Grande Champagne features rolling hills, while Petite Champagne features rolling hills, while Petite Champagne is more compact. However, the chalky soil found in both crus provides the optimal growing conditions for aromatic, flavorful grapes. This incredible Levon Magnifique VSOP earned a Double Gold medal at the San Francisco World Spirits Competition in 2018. Pick up your bottle today!

Native of Saint-Morillon in Gironde, Jean Lillet moved to Podensac, a small village of the Graves wine region, near Sauternes, in 1680. In 1872, his descendants Raymond and Paul Lillet, fine wines, liquors and spirits merchants, funded Maison Lillet. They created the first and only aperitif from Bordeaux, the Lillet (called Kina Lillet until the 1970s), a blend of wines and fruit macerations crafted in Podensac cellars.In the 20s and 30s, Lillet was served on very special occasions and at official receptions, soon becoming the aperitif in vogue all over the world. In 1937, Lillets first major advertising campaign was designed for the American market. The campaign by French artist Robert Wolff, better known as Robys, remains famous in the USA and France to this day.After the Second World War, the small family-run company decided to focus on exporting the brand to the US market. Lillet became the star drink of every trendy New York bar. The Anglo-Saxon market really took off in 1945 with the launch of Lillet Dry, which could be mixed with gin or served in cocktails and inspired the famous Vesper. Lillet is a refreshing aperitif with a smooth, fruity taste that earned 93 points - Excellent, Highly Recommended at the Ultimate Beverage Challenge in 2011. Pick up your bottle today!

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

Mezcal Los Siete Misterios was born in 2010 after a trip, where the brand founders were inspired by the passion, traditions and culture of Mexico that go into making this distilled spirit. With the vision of preserving the ancient traditions of mezcal making, the brand works with some of the best mezcaleros and the Oaxacan communities to offer the finest product. These spirits are hand-crafted in limited batches, and only using traditional methods, safeguarding the heritage of the craft. The brand specializes in young mezcal of varying alcoholic content, which must be made only using 100 percent natural agave sugars that come from ripe plants. Every small detail counts when making the highest quality mezcals, and the process starts with selecting the mature agave plants for harvesting. The agave hearts are cooked in underground ovens over wood fire for three to five days, and then cut into small pieces with a machete, and crushed manually or in a traditional mill pulled by a horse. The ground agave is left in huge wooden barrels to ferment naturally, with no yeast added, and the result is distilled twice in a traditional pot still. Los Siete Misterios mezcaleros produce a wide range of mezcals, which are divided into two lines, artisanal mezcal, which is distilled in copper pot stills, and ancestral, which is made using traditional clay pot stills.Doba-Yej is the first Los Siete Misterios mezcal distilled in a copper still. This mezcal was made with the aim of creating a balanced expression that can be enjoyed straight or in a cocktail. Doba-Yej is Zapotec for agave Espadin. Each batch of this artisanal mezcal is made by a different mezcalero, and may come from either Santiago Matatlan or San Luis del Rio. The details about producer are available on each bottle.Grab your bottle today!

Situated along the banks of the Charente River in the Cognac region of France, Maison Royer is one of the most prestigious producers of cognac in the world. The House was founded in 1853 by Louis Royer, who was originally a beekeeper, like his father and grandfather before him (the symbol of Maison Royer remains a bee). After acquiring a few casks of cognac and letting them mature in the cellar of his home, Royer began bottling and selling the cognac under his own name, primarily to customers in Scandinavia.Today, Jrome Royer a fifth-generation master distiller and the great-great-great grandson of Louis Royer continues to shepherd his family legacy forward. "My blood is cognac," says Royer. Louis Royer XO Fine Champagne Cognac is made from the highest quality Ugni Blanc, Folle Blanche and Colombard grapes, which are harvested at their peak of maturity (generally in late August or early September). After the grapes are harvested, they are pressed and fermented into a wine, which is distilled twice through a traditional charentais pot still. Following distillation, the cognac is matured in oak casks that are coopered from wood sourced from the Limousin and Tronais forests. Limousin and Tronais wood is loosely grained and porous, allowing it to impart more flavor and tannins to the cognac that comes in contact with it.After the cognac has matured for some time (the exact length depends on its aroma and flavor profile as it matures), it is blended by Royer, together with Master Blender Laurent Robin. We are looking "to find a harmonious combination that will bring out the natural perfumes of the cognac," says Royer. After the cognac has been married together, it is placed back into the oak casks, where the blend is allowed to rest until it has reached its peak of perfection.Louis Royer XO Fine Champagne Cognac is made from some of the oldest cognac maturing in the cellars of Maison Royer (the oldest stocks in the cellar are stored in an area known as Paradis). The cognac has a deep, nutty aroma, with touches of citrus and oaky tannins. The aroma opens up to notes of honey, milk chocolate and orange zest on the palate, which are followed by hints of layered citrus, dried fruits and coffee. The finish, which is complex and elegant, has notes of vanilla and caramel.Louis Royer XO Fine Champagne Cognac earned five stars from F. Paul Pacults Spirit Journal, which ranked it as one of the Top 25 Spirits in the World in 2013. "The XO is a banquet of wonderful aromas and flavors that would easily please any sophisticated admirer of luxury spirits," says Pacult. In addition, the cognac earned a score of 96 points at the Ultimate Spirits Challenge in 2013.Pick up a bottle today!

Absinthe, which is a spirit traditionally derived from Grande 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. The popularity of absinthe grew, particularly among bohemian artists and writers such as Ernest Hemingway, Vincent van Gogh and Oscar Wilde, all known to be absinthe drinkers.Spurred by the temperance movement and winemakers, absinthe became associated with hallucinogenic effects. One critic claimed that absinthe would "make you crazy and criminal," and that it would "provoke epilepsy and tuberculosis." In 1905, Swiss farmer Jean Lanfray murdered his family after consuming considerable quantities of wine, brandy and two glasses of absinthe. While Lanfray had a history of alcoholism, teetotalers seized the moment and passed a referendum making absinthe illegal; it was not until 2007 that absinthe was allowed to be legally sold again.On March 5, 2007, Lucid Absinthe Suprieure became the first genuine absinthe to be legally available in the United States in nearly a century.A traditional French absinthe, it is made from Grande Wormwood (artemisia absinthium), European green anise and sweet fennel, along with a secret recipe of other whole herbs and spices (the absinthe is never cold mixed from industrial extracts or steam distilled essences or oils). In addition, the absinthe receives its traditional green color directly from the whole herbs used in the recipe; it is not colored with artificial colorants or chemicals as are some other verte-absinthes, and no sugar is added following distillation.Lucid Absinthe has a strong aroma of anise, cumin, fennel and sage that gives way to notes of roasted peanuts, walnuts, pine and salty tang on the palate. The finish is complex and lingering, with a touch of anise and fennel. The absinthe earned a score of 90 points at the Ultimate Spirits Challenge, which named it the top absinthe in the world.Lucid Absinthe Suprieure is certified kosher by the Kashruth division of the Orthodox Union and is gluten-free. Pick up a bottle today!

Girolamo Luxardo moved to what is today known as Zadar, Croatia in 1817 as a consular representative of Sardinia. It was his wife that became enamored with the local Dalmatian liqueur, the Rosolio Maraschino. In 1821 Girolamo opened a distillery and soon after received a certificate from the emperor of Austria that acknowledged its exceptional quality. Their liqueurs became known far and wide along with their growing and impressive range which included the Original Maraschino Cherries, Limoncello, and a cherry liqueur.By 1913 the company had grown considerably, opening a new state-of-the-art distillery. The operation along with the Luxardo bloodline barely made it through the Second World War, but a new distillery with its very own cherry orchards thrives today in Torreglia, the Veneto region of Northeast Italy. It employs traditional copper-pot stills while constantly upgrading and investing to stay at the forefront of the industry. The company remains family-owned and is ran by the fifth, sixth, and seventh generations of the Luxardo family. Their flagship Maraschino liqueur and a range of award-winning products are a cocktail staple, along with cherries, syrups, wines, brandies, and many others.Luxardo Maraschino Originale is made according to the 1821 recipe, using Luxardo marasca cherries. After they are harvested, they are placed in alcohol together with some leaves and branches and left in vats for 3 years. After that, both the liquid and solid parts are distilled with only the heart of the distillate going into ash-wood vats to mature. The final step is the addition of simple syrup, which transforms the distillate into a liqueur and brings the proof down to 64. Its perfect as a digestif, an invaluable cocktail ingredient, and goes particularly well with gelato or fruit.Grab a bottle today!

Girolamo Luxardo moved to what is today known as Zadar, Croatia in 1817 as a consular representative of Sardinia. It was his wife that became enamored with the local Dalmatian liqueur, the Rosolio Maraschino. In 1821 Girolamo opened a distillery and soon after received a certificate from the emperor of Austria that acknowledged its exceptional quality. Their liqueurs became known far and wide along with their growing and impressive range which included the Original Maraschino Cherries, Limoncello, and a cherry liqueur.By 1913 the company had grown considerably, opening a new state-of-the-art distillery. The operation along with the Luxardo bloodline barely made it through the Second World War, but a new distillery with its very own cherry orchards thrives today in Torreglia, the Veneto region of Northeast Italy. It employs traditional copper-pot stills while constantly upgrading and investing to stay at the forefront of the industry. The company remains family-owned and is ran by the fifth, sixth, and seventh generations of the Luxardo family. Their flagship Maraschino liqueur and a range of award-winning products are a cocktail staple, along with cherries, syrups, wines, brandies, and many others.Crafted with three different citrus fruits, Luxardo Triplum Triple Sec Orange is a liqueur that is made using a historic recipe that dates back to the first half of the 19th century. Bitter curaao oranges, sweet oranges, and mandarins are distilled, preserving only the heart of the distillate, which then gets distilled a second time. Several other ingredients include orange flowers, pennyroyal, vervain, and more. The distillate is then filtered, sugared, and brought to 78 proof.Get a bottle today!

Madre Mezcal is created at the Garcia Morales Ranch, nestled in the rolling hills of the Oaxacan Sierra. Produced by Jose Garcia Morales and his family, this blended mezcal is a traditional Zapotec recipe. Handmade in the hills of San Dionisio, Oaxaca, the family has been cultivating agave on their land in Oaxaca for centuries, creating high quality, small-batch artisanal mezcal.Madre Mezcal is distilled from agave Espadin and agave Cuishe using a family heirloom copper pot still. These agaves are roasted in an earthen pit, before being fermented with local well-water and wild mountain yeast. Madre has a hint of sweet smoke accentuated by earthy herbal notes of sage, and minerals on the palate, followed by a lingering floral finish.Agave Cuishe (or Cuixe) is a wild agave in the Karwinskii family that includes Madre-cuishe and Barril. It grows in a cylindrical, stalk-shaped pia, with leaves spreading at the top. Its often slightly smaller than Madre-cuishe, and yields intensely flavored mezcal with high minerality and spice notes. Pick up your bottle today!

Madre Mezcal is created at the Garcia Morales Ranch, nestled in the rolling hills of the Oaxacan Sierra. Produced by Jose Garcia Morales and his family, this blended mezcal is a traditional Zapotec recipe. Handmade in the hills of San Dionisio, Oaxaca, the family has been cultivating agave on their land in Oaxaca for centuries, creating high quality, small-batch artisanal mezcal.Madre Mezcal is distilled from agave Espadin and agave Cuishe using a family heirloom copper pot still. These agaves are roasted in an earthen pit, before being fermented with local well-water and wild mountain yeast. Madre has a hint of sweet smoke accentuated by earthy herbal notes of sage, and minerals on the palate, followed by a lingering floral finish.Agave Cuishe (or Cuixe) is a wild agave in the Karwinskii family that includes Madre-cuishe and Barril. It grows in a cylindrical, stalk-shaped pia, with leaves spreading at the top. Its often slightly smaller than Madre-cuishe, and yields intensely flavored mezcal with high minerality and spice notes. Pick up your bottle today!

Maison Dudogon is situated in the Grande Champagne Cru du Cognac. Keepers of the vine, the Maison Dudognon are farmers who have kept the land for generations, feeding and working it while maintaining the delicate balance of the soil. Maison Dudognon has a long-standing relationship with the grand cru, and have upheld the highest quality of production since its inception.The Ugni Blanc is the main grape variety in the area is but in recent years they have taken to the replanting of the Montils and Folle Blanche varieties. The harvests are carried out mechanically and in several stages. The Folle Blanche, early varieties are harvested and vinified separately first. Then the Montils and Ugni Blanc grapes. The Maison produces some of the most fragrant, quality eau-de-vie on the market.At Maison Dudognon, the first November frosts are the queue to fire" up the stills. The first pass of wine yields an average 28 percent alcohol per volume. The second heater or "Good Heater" is what results in the cognac. This resultant spirit is a brandy containing 70 percent alcohol per volume.At this stage, the Cognac passes to the hands of the Cellar Master who magically goes to work aging and blending. All spirits are housed in new oak barrels before being transferred to older ones. The choose the oak they purchase according to its drying property.This "Vieille Reserve" expression is a blend of barrels averaging two decades in age. When the eau-de-vie turns the ripe age of 20 the grapes in the blend start to showcase their fruitier nuttier flavors characteristic to Cognac.Pick up your bottle today!

Over three decades ago, Ansley Coale picked up a hitchhiker along Route 101 just north of San Francisco. The hitchhiker Hubert Germain-Robin was of French origin and came from a family that had been producing cognac since 1782. As the two drove northward in Coales car, Hubert spoke of his familys background in distillation. "Hubert wanted to distill using craft methods handed down for centuries from master to apprentice," recalls Coale, who eventually teamed up with the hitchhiker to found Craft Distillers in 2003. After purchasing an antique cognac still from an abandoned distillery, Hubert and Coale built a redwood shed in northern California and began distilling spirits. Craft Distillers Maison Surrenne range is a collaborative effort between Germain-Robin and Cognacs largest remaining family-owned producer: "Surrennes eight aging cellars hold extensive stocks of aged distillates that have been maintained pure and unblended. There are four distilleries, including the ancient installation in the chateau of Triac. The home distillery is on the Quai de lIle Madame on the banks of the Charente river in Jarnac. Great cognac reflects the land and climate from which its grapes were taken. The bottlings come from specific regions, and we further emphasize their individuality by using cognacs from a particular vintage, or a single distillery, or even an individual cask. Many of these bottlings are unblended, and the rarities are unfiltered." (Craft Distillers).Maison Surrenne Galtaud is an exceptional cognac that is from the single-still Galtaud distillery, founded in 1800 in the village of Mainxe. A 100 percent Borderies expression, this cognac is comprised of three select casks from Galtaud, a single still distillery in the village of Mainxe that has been in operation since the beginning of the 19th century. Aged 14 years, this distinctive full-bodied cognac is the essence of the unique terroir that is the Borderies, with its rich, fruit forward palate complemented by hints of violets and nut kernels. Rated the #14 Personal All-Time Favorite Brandy of F. Paul Pacult, Editor of F. Paul Pacults Spirit Journal: June 2016.Pick up your bottle today!

Mansinthe Absinthe was created by the legendary rock star Marilyn Manson. The American rock star Marilyn Manson partnered with Markus Lion from ABSINTHE.DE and multiple award-winning Swiss specialty distillery Matter Luginbhl AG, to launch Mansinthe" in July 2007. Marilyn Manson was notorious for carrying around a glass of absinthe as his accessory for many years, and when he first decided to make his own, the absinthe received critical acclaim in 2008, receiving gold at the San Francisco World Spirits Competition. Marilyns Absinthe has aromas of wormwood and anise on the nose with subtle herbal, earthy aromas. The palate is a harmonious balance of wormwood, anise and spice. The finish is long and warming.Pick up your bottle today!

Marca Negra was founded in 2010 with the mission of promoting the best authentic mezcal, and sources its spirits from some of Oaxacas most talented mezcaleros. In pursuit of its mission, Marca Negra works closely with its producers, who make their mezcals in the traditional way at their family palenques. The brands philosophy is to give the distillers freedom to make the spirit the way they want it to be, which results in an incredibly diverse and modern range of authentic mezcals. In 2017, Marca Negra partnered up with Phillips Distilling Company, which was expanding its portfolio in response to the markets growing demand for mezcal. Mezcal is a traditional Mexican spirit, made of only agave and water. Most of mezcal is made in the state of Oaxaca. Usually hand-crafted by small-scale producers, who use methods that have been passed down from generation to generation, mezcal is a very diverse spirit, which is traditionally drunk straight, but also does well in a cocktail. Mezcal is produced from more than 30 different types of agave, with Espadin being one of the most commonly used varieties. When the plants are harvested, their hearts (pias) are extracted, and then slow roasted for several days, often in traditional pit ovens, which gives the end product its distinctive smoky flavor. The roasted agave hearts are milled or crushed, mixed with water and left to ferment in large barrels. The liquid is then double distilled in copper or clay pot stills, and bottled as mezcal joven or put into barrels to age. Marca Negra Espadin Mezcal is a premium young mezcal (mezcal joven), handcrafted in small batches by best Oaxaca distillers. This fully organic expression is produced from 100 percent Espadin agave, using traditional methods, and adjusted to the taste of its distiller. The unique bottle with a black handprint features the signature of the distiller and details about the batch.Grab your bottle today!

Based in Minneapolis, Minnesota, Phillips Distilling Company has been producing high-quality spirits and popular brands since 1912. They take pride in being one of Americas oldest family-owned spirits companies, producing an independent, high-quality, and diverse portfolio of premium spirits with an unending passion. In recent years, Phillips has expanded their portfolio to include a variety of specialty drinks, including Revel Stoke Spiced Whisky (the original spiced whisky), Gin-Ka (a combination of gin and vodka), Phillips Union Whiskey, the 100 proof series of Schnapps (Hot, Blue, and Root Beer), and vodka such as UV Vodka and the handcrafted and organic Prairie Vodka, as well as an Herbal liqueur. The Marca Negra brand features a lineup of premium traditionally-produced mezcal. Crafted in San Luis Del Rio, Mexico, this expression uses tobal agaves, a smaller variant that has a higher sugar content. The proof varies from batch to batch but constantly hovers around the higher 100-proof mark. While stronger, the spirit still retains its tropical fruitiness, smoothness, and complexity.Grab your bottle today!**Please note that ABV for this product may vary.

Martel Blue Swift is a Martell VSOP, which is eaux- de-vie matured in French Oak casks, what makes it different from cognac is that it is finished in Kentucky Bourbon casks, making it an eaux-de-vie-de-vin. Martells signature process of distilling cognacs free of impurities leave it open to absorbing the rich aromatic tones from the bourbon cask. The result is Martells hallmark cognac style, characterized by delicate notes of candied fruit and plum, now complimented by the subtle sweetness of vanilla and toasted oak from bourbon casks.The fruity VSOP intersects with the smokey vanilla notes of the American oak casks, followed by fruity brandy. On the nose there are gourmet aromas of banana and caramelized pears. The raisin-plum notes of brandy pair nicely with the oaky notes of whiskey. This is followed by sweet notes of vanilla and coconut, and menthol. The mouthfeel is softly rounded with fresh notes of ginger and white candied plums. The finish is long and smooth, rich with the toasted woodiness from Kentucky Bourbon casks.The Martell cognac house is the most longstanding of all the major cognac houses. For over three hundred years, this House has been passed down through generations. They pride themselves on their rich heritage and craftsmanship. Martell was founded in 1715 by Jean Martell, along the river Charente, at the very pinnacle of the French LArt de Vivre. This French concept of the art of living, embodies the notion that one should elegantly embrace the richness of life. House Martell strives to capture this essence in their craft.Martell, a member of a prominent merchant family from the Jersey Channel, started what would become a rich legacy in the cognac industry. The young Briton began this journey as a broker, purchasing casks of Borderies cognac and wine and selling them in the Channel islands, Normandy, Picardy and Holland. Successive failures due to the economic climate at the time saw a great rise and fall of wine and cognac prices. But with Jeans entrepreneurial spirit, and through profitable marriages into families of prominent cognac merchants, (particularily to Jeanne-Rachel Lallemand, a direct descendant of Jacques Roux, a pioneering 17th century cognac merchant), House Martell saw great success.In 1721, it is reported that they exported over 200,000 liters of signature blend to Great Britain alone. After Jean Martells death in 1753, the operation was taken over by his widow, his two sons, Jean and Frdric, and his brother-in-law Louis Gabriel (brother of Jeanne-Rachel Lallemand), who further developed the house, transcendently expanding its influence. By the 19th century, Martell had established itself as the most prominent international exporter of cognac in the world, reaching as far as China and Japan. House Martell has full range of cognacs; a collection of 10 expressions. Now for the first time, Martell has also expanded its line to include its signature finished cognac, Martell Blue Swift. House Martell was not only the first cognac house, it was also the first cognac house to ship its to the United States in 1783. Martell commemorated this storied history with the US, with a unique marriage of cognac and bourbon, by redefiningmaking it a complex eaux-de-vie-de-vin.The Martell distillery uses grapes from the major cognac crus. Traditionally, the majority of their offerings use Ugni Blanc (or Trebbiano) grapes from the Borderies vineyards, and their cognac is aged in distinctive Tronais oak casks. They use a double distillation method, with traditional "Charentais alembics" (pot stills). Try this unique eaux-de-vie-de-vin today!

Launched in 2013 exclusively in California, Martell Caractre Cognac is a pure house classic, wholeheartedly Martell from start to finish. It is distinguished from the rest of the core Martell range, with grapes sourced from the vineyards of the Domaine Jean Martell, this expression differs greatly from the rest of the Martell cognacs that use grapes from the major cognac regions (primarily the Borderies vineyards) the eaux-de-vie are distilled twice without leas and aged in fine grain French barrels, Benoit Fil, the Martell Cellar Master combines two types of eaux-de-vie to create the cognac.The Martell cognac house is the most longstanding of all the major cognac houses. For over three hundred years, this House has been passed down through generations. They pride themselves on their rich heritage and craftsmanship. Martell was founded in 1715 by Jean Martell, along the river Charente, at the very pinnacle of the French LArt de Vivre. This French concept of the art of living, embodies the notion that one should elegantly embrace the richness of life. House Martell strives to capture this essence in their craft. Martell, a member of a prominent merchant family from the Jersey Channel, started what would become a rich legacy in the cognac industry. The young Briton began this journey as a broker, purchasing casks of Borderies cognac and wine and selling them in the Channel islands, Normandy, Picardy and Holland. Successive failures due to the economic climate at the time saw a great rise and fall of wine and cognac prices. But with Jeans entrepreneurial spirit, and through profitable marriages into families of prominent cognac merchants, (particularily to Jeanne-Rachel Lallemand, a direct descendant of Jacques Roux, a pioneering 17th century cognac merchant), House Martell saw great success.In 1721, it is reported that they exported over 200,000 liters of signature blend to Great Britain alone. After Jean Martells death in 1753, the operation was taken over by his widow, his two sons, Jean and Frdric, and his brother-in-law Louis Gabriel (brother of Jeanne-Rachel Lallemand), who further developed the house, transcendently expanding its influence. By the 19th century, Martell had established itself as the most prominent international exporter of cognac in the world, reaching as far as China and Japan. House Martell has full range of cognacs; a collection of 10 expressions from their VS, to their Premier Voyage. The Martell distillery traditionally uses Ugni Blanc (or Trebbiano) grapes from the Borderies vineyards, and ages its cognac in distinctive Tronais oak casks. They use a double distillation method, with Charentais alembics (pot stills). Grab a bottle of this signature cognac today!

Martell Cordon Bleu is a classic favorite among cognac connoisseurs, it is one of the most popular expressions not only in the Martell range, but in the world of cognac. This legendary 80 proof XO offering is an An explosion of deliciously fruited, spice notes. With its trademark dark blue seal stamped with the Martell family crest, the Cordon Bleu is a timeless Borderies cognac blended with eaux-de-vie aged up to 25 years. It is bottled at 40 percent ABV.This Martell expression is characterized by its fruitiness. On the nose there are aromas of orchard fruits like crystallized plums and apples, and roasted notes of mocha coffee, toasted almonds, and vetiver. It has a Well-rounded mellow mouthfeel with a smooth sustained finish of fruit, spice notes, gingerbread and roasted cocoa beans.The Martell cognac house is the most longstanding of all the major cognac houses. For over three hundred years, this House has been passed down through generations. They pride themselves on their rich heritage and craftsmanship. Martell was founded in 1715 by Jean Martell, along the river Charente, at the very pinnacle of the French LArt de Vivre. This French concept of the art of living, embodies the notion that one should elegantly embrace the richness of life. House Martell strives to capture this essence in their craft. Martell, a member of a prominent merchant family from the Jersey Channel, started what would become a rich legacy in the cognac industry. The young Briton began this journey as a broker, purchasing casks of Borderies cognac and wine and selling them in the Channel islands, Normandy, Picardy and Holland. Successive failures due to the economic climate at the time saw a great rise and fall of wine and cognac prices. But with Jeans entrepreneurial spirit, and through profitable marriages into families of prominent cognac merchants, (particularily to Jeanne-Rachel Lallemand, a direct descendant of Jacques Roux, a pioneering 17th century cognac merchant), House Martell saw great success.In 1721, it is reported that they exported over 200,000 liters of signature blend to Great Britain alone. After Jean Martells death in 1753, the operation was taken over by his widow, his two sons, Jean and Frdric, and his brother-in-law Louis Gabriel (brother of Jeanne-Rachel Lallemand), who further developed the house, transcendently expanding its influence. By the 19th century, Martell had established itself as the most prominent international exporter of cognac in the world, reaching as far as China and Japan. The Martell distillery uses grapes from the major cognac regions, predominantly Ugni Blanc (or Trebbiano) grapes from the Borderies vineyards, and ages its cognac in distinctive Tronais oak casks. They use a double distillation method, with traditional "Charentais alembics" (pot stills). House Martell has full range of cognacs; a collection of 10 expressions. Most notably among them: their popular Martell Cordon Bleu created by douard Martell in 1912. The preponderance of Borderies eaux-de-vie gives Martell Cordon Bleu an elegant, mellow and complex character.Try a bottle today!

Introduced over 150 years ago, Martell VS is a very young cognac, VS means "Very Special" it means that the eaux-de-vie used in the cognac is aged for at least two years but Martell VS cognac is aged from 5 to 7 years. It is an eaux-de-vie blend from the four major regions of Cognac: Grande Champagne, Petite Champagne, the Borderies and Fins Bois.The Martell cognac house is the most longstanding of all the major cognac houses. For over three hundred years, this House has been passed down through generations. They pride themselves on their rich heritage and craftsmanship. Martell was founded in 1715 by Jean Martell, along the river Charente, at the very pinnacle of the French LArt de Vivre. This French concept of the art of living, embodies the notion that one should elegantly embrace the richness of life. House Martell strives to capture this essence in their craft.Martell, a member of a prominent merchant family from the Jersey Channel, started what would become a rich legacy in the cognac industry. The young Briton began this journey as a broker, purchasing casks of Borderies cognac and wine and selling them in the Channel islands, Normandy, Picardy and Holland. Successive failures due to the economic climate at the time saw a great rise and fall of wine and cognac prices. But with Jeans entrepreneurial spirit, and through profitable marriages into families of prominent cognac merchants, (particularily to Jeanne-Rachel Lallemand, a direct descendant of Jacques Roux, a pioneering 17th century cognac merchant), House Martell saw great success.In 1721, it is reported that they exported over 200,000 liters of signature blend to Great Britain alone. After Jean Martells death in 1753, the operation was taken over by his widow, his two sons, Jean and Frdric, and his brother-in-law Louis Gabriel (brother of Jeanne-Rachel Lallemand), who further developed the house, transcendently expanding its influence. By the 19th century, Martell had established itself as the most prominent international exporter of cognac in the world, reaching as far as China and Japan. House Martell has full range of cognacs; a collection of 10 expressions from their VS, to their Premier Voyage. The Martell distillery uses Ugni Blanc (or Trebbiano) grapes from the Borderies vineyards, and ages its cognac in distinctive Tronais oak casks. They use a double distillation method, with traditional "Charentais alembics" (pot stills). Aromas of rockrose leaves and incense, and woody notes from the fine-grained oak cask. In the mouth are Wood and spice notes with a pleasant freshness and a velvety texture. On the Nose there are rich fruit and spice notes; fresh citrus, pear and saffron.Pick up your bottle of VS today!

Martell V.S.O.P. (Very Superior Old Pale) Mdallion commemorates the year House Martell was founded, 1715. The bottle has a gold medallion emblem with the engraving of a portrait of Louis XIV. Martells V.S.O.P. cognac blends eaux-de-vie of at least 4 years of age, using grapes from four cognac crus; Grande and Petite Champagne, Fins Bois and the Borderies. This blend differs from the others in the Martell line, which use grapes predominantly from the Borderies.On the Nose there are aromas of a bittersweet lime and liquorice, quince, raisin and plum. Followed by fresh Spring notes of fine grain and hazelnut. In the mouth it is complex with soft crystallized-fruit notes. The finish is long and round.The Martell cognac house is the most longstanding of all the major cognac houses. For over three hundred years, this House has been passed down through generations. They pride themselves on their rich heritage and craftsmanship. Martell was founded in 1715 by Jean Martell, along the river Charente, at the very pinnacle of the French LArt de Vivre. This French concept of the art of living, embodies the notion that one should elegantly embrace the richness of life. House Martell strives to capture this essence in their craft. Martell, a member of a prominent merchant family from the Jersey Channel, started what would become a rich legacy in the cognac industry. The young Briton began this journey as a broker, purchasing casks of Borderies cognac and wine and selling them in the Channel islands, Normandy, Picardy and Holland. Successive failures due to the economic climate at the time saw a great rise and fall of wine and cognac prices. But with Jeans entrepreneurial spirit, and through profitable marriages into families of prominent cognac merchants, (particularily to Jeanne-Rachel Lallemand, a direct descendant of Jacques Roux, a pioneering 17th century cognac merchant), House Martell saw great success.In 1721, it is reported that they exported over 200,000 liters of signature blend to Great Britain alone. After Jean Martells death in 1753, the operation was taken over by his widow, his two sons, Jean and Frdric, and his brother-in-law Louis Gabriel (brother of Jeanne-Rachel Lallemand), who further developed the house, transcendently expanding its influence. By the 19th century, Martell had established itself as the most prominent international exporter of cognac in the world, reaching as far as China and Japan. House Martell has full range of cognacs; a collection of 10 expressions. The Martell distillery uses grapes from the major cognac crus. The majority of their offerings use Ugni Blanc (or Trebbiano) grapes from the Borderies vineyards, and their cognac is aged in distinctive Tronais oak casks. They use a double distillation method, with traditional "Charentais alembics" (pot stills).Try this delicious cognac blend today!

The Martell XO was first introduced in 2005, and is said to be deeply characteristic Jean Martells essence. A testimony to Jean Martells visionary spirit. Combining the elegance of the Borderies with the power of the Grande Champagne terroirs Martell XO comes in a uniquely crafted arc shaped bottle. It is double distilled blended with both Borderies and Grande Champagne eaux-de-vie, which is aged at least 6 years. It is bottled at 40 percent ABV.Martell XO is a unique nuance of flavors and aromas, both spicy and rich. It starts off with the refined softness of the Borderies, followed by the intense of flavors of Grande Champagne eaux-de-vie. On the nose there are aromas of ground spice (black pepper, coriander), red berries, rich fruit flavours of fig chutney and compote. Nuttier notes of almonds and walnuts, are paired with elements of beeswax and sandalwood. The mouthfeel is rounded and fruity and the palate is spicy with notes of fig and walnut. The finish is long and silky smooth. The Martell cognac house is the most longstanding of all the major cognac houses. For over three hundred years, this House has been passed down through generations. They pride themselves on their rich heritage and craftsmanship. Martell was founded in 1715 by Jean Martell, along the river Charente, at the very pinnacle of the French LArt de Vivre. This French concept of the art of living, embodies the notion that one should elegantly embrace the richness of life. House Martell strives to capture this essence in their craft.Martell, a member of a prominent merchant family from the Jersey Channel, started what would become a rich legacy in the cognac industry. The young Briton began this journey as a broker, purchasing casks of Borderies cognac and wine and selling them in the Channel islands, Normandy, Picardy and Holland. Successive failures due to the economic climate at the time saw a great rise and fall of wine and cognac prices. But with Jeans entrepreneurial spirit, and through profitable marriages into families of prominent cognac merchants, (particularily to Jeanne-Rachel Lallemand, a direct descendant of Jacques Roux, a pioneering 17th century cognac merchant), House Martell saw great success.In 1721, it is reported that they exported over 200,000 liters of signature blend to Great Britain alone. After Jean Martells death in 1753, the operation was taken over by his widow, his two sons, Jean and Frdric, and his brother-in-law Louis Gabriel (brother of Jeanne-Rachel Lallemand), who further developed the house, transcendently expanding its influence. By the 19th century, Martell had established itself as the most prominent international exporter of cognac in the world, reaching as far as China and Japan.House Martell has full range of cognacs; a collection of 10 expressions from their VS, to their Premier Voyage. The Martell distillery uses grapes from the major cognac regions, predominantly Ugni Blanc (or Trebbiano) grapes from the Borderies vineyards, and ages its cognac in distinctive Tronais oak casks. They use a double distillation method, with traditional "Charentais alembics" (pot stills). Get your bottle today!

The Merlet and Fils Distillery hails from Saint-Sauvant in the Cognac region. The family-owned brand has been making cognac since 1850, but were producing wine some 50 years before that. Firmin Merlet was the first to set up a still, but it wasnt until his successor Edouard got in the business that Merlet began selling their eaux-de-vie to large cognac houses such as Hennessy.It was in 1973 that Giles Merlet took over during a tough period for cognac. Planting vines was no longer an option, so Giles turned to blackcurrants. The fruit proved to be exceptional so in 1983 he ended up developing his very own Crme de Cassis de Saintonge, a blackcurrant liqueur. With it, the Merlet brand was born and a range of other acclaimed liqueurs followed. The brand grew exponentially, fueled by Giles entrepreneurial spirit.After 2005, Giles sons Pierre and Luc joined the operation. With them, the family business entered into its fifth generation. After distilling for large cognac houses for 160 years, Merlet finally ventured out to develop their own cognac in 2010, named the Merlet Brothers Blend. They have continued producing several award-winning spirits and liqueurs since.The Trois Citrus Triple Sec Liqueur is Merlets take on the famous orange liqueur. The family teamed up with renowned bartender Tony Conigiaro to develop this exquisite cocktail ingredient. It is made with three citrus fruits: bitter orange, blood orange, and lemon. The peels are macerated in alcohol, before being distilled and blended with parts that didnt get distilled. A small amount of sugar is then added and the liqueur is bottled at a high 40 percent alcohol volume. Grab your bottle today!

The Merlet and Fils Distillery hails from the Saint-Sauvant in the Cognac region. The family-owned brand has been making cognac since 1850 and is now in its fifth generation of Merlets. After distilling for large cognac houses for 160 years Merlet ventured out to develop their own cognac in 2010, producing several award-winning spirits. This stunning VSOP is a blend of eaux-de-vie aged over 4 years old from various Cognac crus, blended together to the highest quality. This cognac has a superb round and supple mouthfeel that stands delicious on its own or in any range of signature cocktails.Pick up your bottle today!

Agave Type: Espadn Region: Santiago Matatlan Maestro Mezcalero: Juan Jose MendezProof: 80 Proof, 40 percent ABVTasting Notes: Layers of flavor, light spicy caramel sweetness.Details: Artisinally crafted in small-batches from 100 percent Agave Espadn. Double-distilled, and aged for 16 months in new, lightly toasted American white oak barrels.