Tempus Fugit Spirits, LLC was created in order to bring several historic spirits and liqueurs into the modern world. They started with absinthe since one of the co-founders had successfully co-developed over 25 brands of the mystical spirit in Europe. Absinthe was re-legalized in the US in 2007, yet US importers lacked interest in bringing high-quality absinthe from Europe. Tempus Fugit (which translates to "time flies") wasted no time and took it upon themselves to bring premium, award-winning absinthes from Switzerland and France over the pond. While they started with absinthe, its not their only focus. They are also passionate about re-creating liquors that were immensely popular before Prohibition. They employ 19th-century practices in crafting various liqueurs, bitters, amari, vermouths, and chinati, specializing in their use as cocktail modifiers. Alessio Vermouth Chinato is made according to the late 19th-century recipe that calls for a balance of more than 25 different botanicals including grande and petite wormwood, along with cinchona bark as the bittering agent. Replace an Italian sweet vermouth with the Vermouth Chinato for a complex alternative when mixing cocktails, or sip it on its own to enjoy its aromatic bittersweet profile.Grab a bottle today!

Tempus Fugit Spirits, LLC was created in order to bring several historic spirits and liqueurs into the modern world. They started with absinthe since one of the co-founders had successfully co-developed over 25 brands of the mystical spirit in Europe. Absinthe was re-legalized in the US in 2007, yet US importers lacked interest in bringing high-quality absinthe from Europe. Tempus Fugit (which translates to "time flies") wasted no time and took it upon themselves to bring premium, award-winning absinthes from Switzerland and France over the pond. While they started with absinthe, its not their only focus. They are also passionate about re-creating liquors that were immensely popular before Prohibition. They employ 19th-century practices in crafting various liqueurs, bitters, amari, vermouths, and chinati, specializing in their use as cocktail modifiers. The award-winning Alessio Vermouth Di Torino Rosso brings another late 19th-century recipe to the modern age. Meant to be enjoyed on its own, this "vino di lusso" or luxury wine, is crafted with a Piedmont wine as its base. More than 25 botanicals go into the recipe which contains grande and petite wormwood, along with other herbs, roots, and spices. Get your bottle today!

Tempus Fugit Spirits, LLC was created in order to bring several historic spirits and liqueurs into the modern world. They started with absinthe since one of the co-founders had successfully co-developed over 25 brands of the mystical spirit in Europe. Absinthe was re-legalized in the US in 2007, yet US importers lacked interest in bringing high-quality absinthe from Europe. Tempus Fugit (which translates to "time flies") wasted no time and took it upon themselves to bring premium, award-winning absinthes from Switzerland and France over the pond. While they started with absinthe, its not their only focus. They are also passionate about re-creating liquors that were immensely popular before Prohibition. They employ 19th-century practices in crafting various liqueurs, bitters, amari, vermouths, and chinati, specializing in their use as cocktail modifiers. Crafted using the grape varietal Nebbiolo dAlba that are used in Barolo wines from the Piedmonte region of Italy, Alessio Vino Chinato is a sweet Italian aperitif or digestif wine. Its an aromatized fortified wine that has spices, herbs, aromatics, sugar, and alcohol added. Fruity, aromatic, and bitter, its bottled at 16 percent ABV and is drunk as an aperitif or digestif. It works particularly well in cocktail recipes that call for an Italian sweet vermouth.Grab a bottle today!

Alexander Murray and CO is named after the owner, Steve Lipps great uncle, whom Murray credits giving him his first taste of whisky. The Independent bottling company is based out of Calabasas, California. The history of Alexander Murray and Co dates back to 1911 when the man behind the inspiration for the company Alexander Murray was born. Steve worked for many independent whisky companies in Scotland in the 1990s, before founding Alexander Murray and Co LLC and the Alexander Murray brand in his new home, California.This range of Polly Cask single malt Scotch whiskies are aged FirestoneWalker Brewing ale casks. Named after Polly Firestone Walker, a co-owner of the brewery, this California born and bred single malt bottling has complex notes of ale, crates zest and rich dark chocolate.Pick up your bottle today!

Alexander Murray bottles single cask single malts in addition to blended whiskies with varying age statements. Steve Lipp, Alexander Murrays great-nephew has established an independent bottling company in his great uncles name. Based out of LA, Alexander Murray seeks out the finest spirits to blend and bottle.The label has a diverse line up of products ranging from their extensive Vintage Malt collection, the Monumental blended Scotch range (available in 18- and 30-year-old expressions), The Pollys Casks bottlings containing Tullibardine single malt finished in Firestone Walkers Double DPA beer casks, and finally their Bon Accord. Bon Accord was matured in ex-Bourbon oak casks yielding a beautiful golden hue, with sweet flavors, followed by a powerful finish.Pick up your bottle today!

When compared to a juggernaut such as Scotland, French whisky making is still in its infancy, having begun in the late 1980s. They are, however, no strangers to producing premium spirits. The story of Alfred Giraud begins in 1910 when Louis Giraud started working in a maison de cognac (cognac house), where he honed his skills in production, blending, and aging. His son Alfred and grandson Andr followed in his footsteps, working in cooperage and eventually becoming Cellar Masters. The tradition wasnt broken until Jean-Pierre Giraud decided to turn to Scotch whisky in 1995. This led to the creation of Alfred Giraud French Malt Whisky, named after Jean-Pierres grandfather.The operation relies on a number of factors: The triple malt blend is sourced from 3 renowned distilleries, among them Warrenghem the first French distillery to take on whisky. Then there is the familys deep knowledge of wood, aging techniques, as well as their forestry operation in Limousin that provides wood for casks. They take pride in their blending expertise that stems from cognac, where up to 80 different liquids can make the final blend.The Alfred Giraud Harmonie lightly-peated expression has a long journey before being bottled. Its based on 3 non-peated French malt distillates that have been matured in 3 different casks. The majority of the maturing takes place in hand-picked very old ex-cognac casks, with some additional new French Limousin and American oak casks. Afterwards, the blend matures solely in extra old ex-cognac casks. It is then blended with a lightly-peated French malt distillate and finished in those very same extra old ex-cognac casks before being bottled at 92.2 proof. The resulting spirit is as complex as its long journey and strictly limited, as it depends on the number of extraordinary casks they can acquire.Get one of these limited bottles today!

When compared to a juggernaut such as Scotland, French whisky making is still in its infancy, having begun in the late 1980s. They are, however, no strangers to producing premium spirits. The story of Alfred Giraud begins in 1910 when Louis Giraud started working in a maison de cognac (cognac house), where he honed his skills in production, blending, and aging. His son Alfred and grandson Andr followed in his footsteps, working in cooperage and eventually becoming Cellar Masters. The tradition wasnt broken until Jean-Pierre Giraud decided to turn to Scotch whisky in 1995. This led to the creation of Alfred Giraud French Malt Whisky, named after Jean-Pierres grandfather.The operation relies on a number of factors: The triple malt blend is sourced from 3 renowned distilleries, among them Warrenghem the first French distillery to take on whisky. Then there is the familys deep knowledge of wood, aging techniques, as well as their forestry operation in Limousin that provides wood for casks. They take pride in their blending expertise that stems from cognac, where up to 80 different liquids can make the final blend.Alfred Giraud Heritage French Malt Whisky is their non-peated offering. Its production is limited and dependent on the number of extraordinary casks they can acquire. The majority of the maturing of the three French malt distillates in the blend takes place in hand-picked very old ex-cognac casks, with some additional new French Limousin and American oak casks. Afterwards, the blend matures solely in extra old ex-cognac casks. This results in an incredibly rich, complex, and balanced aromas that introduce a full-bodied palate with sweetness, candied fruit, and pears, ending in a satisfyingly sweet finish.Get your bottle today!

Agave Type: Espadn, BicuisheRegion: San Andreas, OaxacaMaestro Mezcalero: Don Valente AngelProof: 94 Proof, 47 percent ABVTasting Notes:Minerality, salinity, robust fruit. Vibrant, floral, rich character. Details: Crafted from 80 percent espadn and 20 percent semi-wild agave Bicuishe. Distilled in the San Andreas region.

Alips is a line of traditionally hand-crafted mezcals with smoky overtones produced by a socially conscious co-op of mezcaleros, seeking to stimulate the Oaxacan economy with mezcal production. Each expression features a different artisanal family producer.Nestled alongside the dusty road to the San Juan del Rio Alips destilera, wild agave tobal rise above the chaotic desert foliage. Irrigated only by the rain, the high-altitude upland plateau features a terroir that crafts the very essence of Alips Mezcals. Owned by the Cruz family, Alips Mezcals are bottled by Destilera Los Danzantes, an artisanal distillery in Santiago Matatlan, south of Oaxaca city, and distributed (in the US) by Craft Distillers. San Juan del Rio is one of the many family distilleries in rural pueblos in the state of Oaxaca, that produce mezcal.Joel Antonio Cruz produced 30,000 bottles of Alips in 2015, and after deciding to remain small scale, turned to his younger cousin Rodolfo Juan Juarez, to take over distillation for export. The youthful Maestro Mescalero handcrafts Alips in the quaint riverfront distillery. The Cruz destilera operates as a co-op and has four copper pots.San Andrs Mezcal is crafted from handcrafted from agave Espadn and Bicuishe from the San Andrs, Oaxaca region. Planted nearly 5000 feet from the ground, the soil is mostly shale, which is not the most fertile, but some agave varietals are known to flourish there. The agave are fermented with wild yeasts in cypress vats and double distilled in a copper pot still in the village of San Andrs in Xitlapehua, Oaxaca. Distillation is overseen by Maestro Mezcalero Don Valente Angel. The result is a vegetal, earthy mezcal with underlying notes of sweet tobacco, fruit. Pick up your bottle today!

Agave Type: EspadnRegion: San Baltazar, OaxacaMaestro Mezcalero: Cirilo Hernandez, Don Cosme Hernandez. Proof: 96 Proof, 48 percent ABVTasting Notes:Ash, citrus, floral, salinity. Sweet notes of fruit, herbaceousness. Details: Crafted from Espadn grown at 4,100 feet on an open hilly countryside. Fermented in old pine vats.

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!

Agave Type: EspadnRegion: Santa Ana, OaxacaMaestro Mezcalero: Hernandez Melchor Proof: 96 Proof, 48 percent ABVTasting Notes:Smoked wood, meaty notes, citrus, lime, spicy red pepper and sweet notes.Details: Crafted from agave Espadn harvested at an elevation of 4100 feet. Roasted in a pit oven, crushed using a horse drawn tahona, fermented in open pine vats, and double distilled in copper stills.

Agave Type: Espadn, Arroqueo.Region: Sola de Vega, OaxacaMaestro Mezcalero: Felix Garcia, Jesus Rios, Leonardo RojasProof: 96 Proof, 48 percent ABVTasting Notes:Vegetal, earthy notes, smoke, cocoa nibs, tobacco, fruits, cracked pepper, citrus.Details: Crafted from 80 percent espadn and 20 percent arroqueo agaves. Distilled in clay pot stills in the Sola de Vega region.

Agave Type: EspadnRegion: Santa Ana, OaxacaMaestro Mezcalero: Hernandez Melchor Proof: 94 Proof, 42 percent ABVTasting Notes:Herbaceousness, fermented fruits, smoke, mineral notes, bitter flavors.Details: Crafted from agave Espadn harvested at an elevation of 5200 feet. Roasted in a pit oven, crushed using a horse drawn tahona, fermented in open pine vats, and double distilled in copper stills.

Situated in Newark, New Jersey, the All Points West Distillery was founded by Gil Spaier and takes its inspiration from the numerous breweries that were located in the city. None of the 26 that were quenching the thirst of countless immigrants by 1920 remain today. Named after the railroad that connected the ports of New Jersey with the rest of America, the distillery crafts a range of whiskey, vodka, and gin under the brand names All Points West Malt and Grain Pot Still Whiskey, Bone Black Vodka, and Cathouse Gin all right there in the melting pot of different cultures that is the Ironbound neighborhood. They also offer tours, tastings, cocktails, and bottles on the premises on the weekends.Kill Van Kull is the newest addition to their lineup that follows in the footsteps of their whiskey. Its a pot-still rum that is aged in ex-bourbon barrels. Kill Van Kull is a waterway that connects New York and Newark bays. The first North Americas rum distillery was founded there in 1664, producing rum from molasses that were richer in sugar and plant matter, which made for a richer, more flavorful spirit. All Points West aimed to recreate the style with richer molasses and sugarcane, crafting the Kill Van Kull expression that is distilled and aged at their base of operations in Ironbound.Grab a bottle today!

Alley 6 Rye Whiskey was founded in Sonoma County California, in 2012, by Krystle and Jason Jorgensen. The distillery is a small batch craft distillery with a grain-to-glass ethos as well as an independent family-owned business. The first batch of Alley 6 Rye Whiskey was released Summer 2015.The Alley 6 facility produces a range of premium spirits, handcrafted in small batches using traditional distilling methods. Boasting two 132 gallon Alembic Copper pot stills, every step of production is carried out onsite. Everything from milling the grain, to mashing, fermenting, distilling, barreling, and bottling takes place in Healdsburg. Emphasizing quality ingredients, and innovation, their spirits harbor depth of complexity and character. Alley 6 Rye Whiskey is a genuine small-batch whiskey, twice distilled over direct-fire, using traditional copper alembic pot stills from a rye malt mash comprised of 78 percent rye and 22 percent aromatic malted barley from Heidelberg Germany. Each batch is aged for a minimum of nine months in small, heavy charred, new American White Oak barrels.This young, vibrant spirit has a complex flavor and a smoothness in character. Expect flavors of honey and oak and imparts hints of vanilla, rye spice, and a nice subtle caramel note on the palate. Alley 6 Rye received a Gold medal Best of Class, Best of Division Distilled Spirits and Cocktail Competition 2018, and a Gold medal at the Craft Distillers Spirits Competition in 2017.Pick up your bottle today!

The mission of the Amador Whiskey Company is to "partner with the finest craft distilleries in the United States to create limited-edition whiskeys." The companys first release was crafted by Charbay Master Distiller Marko Karakasevic. Thirty years ago, Karakasevic a 12th generation Master Distiller emigrated to California and became a pioneer in the American craft spirits movement by opening the doors to one of the first craft distilleries in the United States. Over three decades later, Karakasevic continues to release some of the most unique and interesting spirits in the world.Amador Whiskey Co. Double Barrel fuses the best of Kentucky Bourbon with thecharacter of Napa Valley wine barrels. This bourbon is aged in some the finest new charred American oak Kentucky Bourbon barrels. The spirit is then transported westward along the 38th parallel to California, where it is finished in the Trinchero Family Estates Napa Valley wine barrels. This double maturation method imparts the complex characteristics of each of the individual barrels, which are then blended to create a unique and complex Bourbon.Pick up your bottle today!

The mission of the Amador Whiskey Company is to "partner with the finest craft distilleries in the United States to create limited-edition whiskeys." The companys first release was crafted by Charbay Master Distiller Marko Karakasevic. Thirty years ago, Karakasevic a 12th generation Master Distiller emigrated to California and became a pioneer in the American craft spirits movement by opening the doors to one of the first craft distilleries in the United States. Over three decades later, Karakasevic continues to release some of the most unique and interesting spirits in the world.Amador Ten Barrels Straight Hop-Flavored Whiskey is made from a marriage of 60 percent straight malt whiskey and 40 percent hop-flavored whiskey. The hop-flavored whiskey is crafted from Racer 5 IPA, a craft beer brewed by the Bear Republic Brewery. The IPA is full-bodied, and contributes a malty hoppiness to the whiskey without overwhelming the whiskeys flavor profile.After the straight malt whiskey and hop-flavored whiskey are distilled, they are matured separately for over two years in French oak wine barrels. Then, the whiskies are "married in our family chardonnay barrels for another year before being bottled," says Karakasevic.The whiskey has an aroma of caramel, cloves and vanilla. Notes of hop-spices, two-row barley, toffee, butterscotch, rich citrus, orange, warm caramel and nougat dominate the palate and lead to a long, ever-lasting finish.Only ten barrels of this whiskey will ever be made. Pick up a bottle today!

Amars crafts award-winning terroir mezcals with a focus on having balanced, symbiotic relationships with nature. It was founded in 2010 by a group of friends who became enamored with mezcal after visiting several states in Mexico. Being firmly rooted in community and environmental sustainability, they take care to respect the land, the ecosystem, as well as each person involved in the process. They plant 10 times more agaves than they use, creating new jobs in the process and proliferating the species.The fermentation process is completely natural and chemical-free, using only 100 percent natural yeasts and bacteria and forgoing any additives. Beside collaborating with small-scale producers, always paying a fair price for the mezcal they buy, and working with Maestros Mescaleros to preserve traditions, they also donate a 15 percent share of their profits to sustainability projects that work to preserve Mexicos flora and fauna.Each village where they produce their different mezcals yields a different spirit. It isnt just the terroir that contributes to this diversity, but varying traditions and practices as well. In this way, the contribution of the earth as well as each person involved in the process remains unspoiled and intact and can be tasted in each sip. The Amars Cupreata Mezcal was made from Cupreata agaves in the region of Mazatln, Guerrero, using 13-year-old agaves from the Madre del Sur mountains. A conical earth oven is employed and ayacahuite (white pine) vats are used for fermentation. This double-distilled spirit is bottled at 86 proof under the watchful eye of Maestro Mescalero Don Faustino Robledo.Get your bottle today!

Amars crafts award-winning terroir mezcals with a focus on having balanced, symbiotic relationships with nature. It was founded in 2010 by a group of friends who became enamored with mezcal after visiting several states in Mexico. Being firmly rooted in community and environmental sustainability, they take care to respect the land, the ecosystem, as well as each person involved in the process. They plant 10 times more agaves than they use, creating new jobs in the process and proliferating the species.The fermentation process is completely natural and chemical-free, using only 100 percent natural yeasts and bacteria and forgoing any additives. Beside collaborating with small-scale producers, always paying a fair price for the mezcal they buy, and working with Maestros Mescaleros to preserve traditions, they also donate a 15 percent share of their profits to sustainability projects that work to preserve Mexicos flora and fauna.Each village where they produce their different mezcals yields a different spirit. It isnt just the terroir that contributes to this diversity, but varying traditions and practices as well. In this way, the geographical specifics and unique contribution of each person involved in the process remain intact and can be tasted in each sip. Amars Espadn Mezcal was made from Espadn agaves from the hills that surround the distillery in the region of San Juan Del Ro, Oaxaca. The agaves have taken 10 years to fully mature. The roasting takes place in conical stone ovens over 5 days and pine wood vats are used for fermentation. Maestro Mescalero Laajsh Doob oversees the process every step of the way: from the fermentation to the double distillation, until it is finally bottled at 82 proof.Pick your bottle up today!

In 1824, Dr. Johann Siegart, a German doctor serving as Surgeon-General of Simon Bolivars army in Venezuela, was working to find a medicine that would enhance the appetite and digestive well-being of his soldiers. Dr. Siegart eventually settled upon a mix of herbs and spices that he called "Amargo Aromatico" today, this world-famous concoction is known simply as Angostura Bitters.Building on his early success, Dr. Siegert established the House of Angostura in the eponymous Venezuelan city, where he began to manufacture his bitters on a grander scale (the business would later become the sole purveyor of bitters to the King of Prussia, Spain, and King George V). As he continued to expand, Dr. Siegart, along with his younger brother and his son, moved the House of Angostura to Port of Spain, Trinidad in 1876 and began producing rum. Today they are one of the leading rum producers in the Caribbean, offering a wide range of the famous spirit.Butterflies have long been associated with Angosturas products. The House of Angostura is actually home to the Barcant Collection of more than 5,000 butterflies. Their butterfly logo is also said to represent the phenomenon when swarms of butterflies gather around ripened sugar cane plants when the cane is ready to be harvested. The House of Angostura is open about the value that they place on nature, and the tropical environment in the Caribbean community in which their award-winning brand is headquartered.Amaro Di Angostura is made using the same process as their famous Angostura Aromatic Bitters. Created by the expert blenders at Angostura, it contains their own Aromatic Bitters, a neutral spirit, as well as several spices. After the ingredients are mixed, they are left for 3 months in order to let the aromas and flavors marry. The amber-colored liqueur is herbal with aromas of cinnamon and dark chocolate, as well as the distinct character of Aromatic Bitters.Get a bottle today!

Amass makes premium spirits with a deep connection with nature. They cherish the spirit-makers in their midst and take special care in creating each distillation, meticulous testing, and consideration. They have taken the nomadic approach, traveling between cities, and creating small-batches of spirits. Instead of using marketing tricks, they are building their community around their distillers and the quality of their products. They are dedicated to using the finest non-GMO ingredients and sustainability.The driving force behind Amass Gin is Master Distiller Morgan McLahlan, co-founder of The Spirit Guild. Morgan has loved exploring the forests of the Canadian Pacific Northwest since she was a child, and her love of botany has only grown over the years. After spending 10 years working as a camera operator, she found her new calling distillation. She has now spent more than a decade honing her skills and has found her focus in botanical-driven spirits. She takes an experimental punk-rock approach with plants, spices, and herbs in order to achieve a fresh and modern take on the classics.Distilled in a 240-gallon copper still, Amass Los Angeles Dry Gin is crafted with 29 botanicals, including California bay and cascara sagrada native to California for citrusy notes. Reishi and lions Mane mushroom are added for a touch of earthiness. These are all expertly balanced with the usual juniper, coriander, citrus peel, cardamom, cloves, and nutmeg in order to achieve a complex and modern, yet classic palate.Get a bottle today!

Distilled and bottled in Charleston, South Carolina, American Barrels Small Batch Bourbon is made using an ultrasonic method that hastens the maturation process using sound waves to make chemical reactions in the bourbon occur faster than they normally would.American Barrels situated in Fort Myers, Florida, their flagship 90-proof whiskey is distilled and bottled in Charleston, South Carolina. After aging, the bourbon goes through a proprietary filtration process called post-barrel ultrasonic refinement" (cutting down barrel time to several hours) before the liquid is bottled in a bespoke vial featuring a brass shotgun shell and a rattlesnake wrapped around the bottle.This Kentucky Bourbon clocks in at 86 proof, distilled from a sour mash of 70 percent corn, 21 percent rye and 9 percent malted barley. This unique recipe of sweet corn, pepper and rye spice delivers undertones of caramel, vanilla, and cherry.Pick up your bottle today!

While Patrick Dillingham and Sean Koffel may not be your average moonshiners both hold MBAs from Stanford, and Dillingham was a quarterback at Notre Dame while Koffel was a captain in the U.S. Marine Corps the duo is passionate about making authentic, Tennessee mountain moonshine.Corn whiskey has been a part of American culture since Jamestown, says Koffel. We wanted to make sure that we produce a moonshine that authentically represents the history of the product. Its been around for generations; its just that now were paying taxes on it.American Born Apple Pie Moonshine takes its inspiration from one of the oldest and most popular mountain moonshine recipes. The nose is filled with tart apples and pie crust, and leads to a palate marked by fresh-pressed cider, fruit cereal and honey. The finish, which is slightly bitter, has hints of crackers and granny smith apples.Our goal is to eventually become a national brand, but we always want to be Middle Tennessees Moonshine, says Koffel.Each bottle of American Born Moonshine comes in a mason jar with a custom-designed lid to allow for easy pouring. Pick up a bottle today!