Founded by long-time agave cultivator and distiller David Ravandi, 123 Organic Tequila is made from ten-year-old, slowly ripened lowland agaves cooked for two days in traditional stone ovens to concentrate flavor and double-distlled using a small batch process. Through prioritization of environmentally sustainable practices, 123 Organic Tequila has received ‘organic’ designations from the USDA and European Union.
Fratello Hazelnut Liquor is produced in the north of Italy wusing excluxivley IGP (protected Origins) Piemonte Hazelnuts. Fratello’s irresistible taste is obtained from an original formula which includes cocoa beans from the Ivory Coast, vanilla pods from Madagascar, elder flowers from the Italian Alps, and natural acacia honey.
Right Gin is made from corn that has been distilled five times and clean, pure water sourced from a lake in the southern part of Sweden. Traditional botanicals include juniper, coriander and cardamom in addition to Sarawak black pepper, lemon, lime, orange and bergamot. Each of the ingredients are distilled individually and perfectly blended for a clean, smooth and superior experience.
Kubler is the first authentic Swiss absinthe to be imported to the United States after nearly one-hundred years. It is produced in the birthplace of absinthe, the Val-de-Travers region of Switzerland, with history dating back to 1862. Before the ban was enforced by the Swiss government in 1910, Kubler was an award-winning absinthe at competitions throughout Europe. Kubler is made using 100% local ingredients and the recipe is the same today as it was a century ago.
Tequila Ocho is a boutique line of terroir-driven, single estate, single vintage tequilas for true aficionados. Made with 100% blue agave harvested from several appellations in the Jalisco region, Ocho tequilas are aged at a bare minimum to draw attention to the complexity of flavor, terroir and distillation methods. In June 2012, The Wall Street Journal selected Tequila Ocho as one of their go-to tequilas for summer cocktails!
There are multiple myths around mezcal. The one that inspired our name is about an aztec king that ruled in the golden era of that empire. He believed that mezcal was a sacred beverage that chased away the demons of the desert. So every day he forced his people to drink it.We are always with the people, so when we heard that story for the first time the word coward came to mind. A coward king felt like a solid declaration of the side we stand with. Mezcal should always be drank out of pleasure, never obligation.
Since its inception in 1931, the distillery Neisson has preserved in the purest tradition of Martinique components of a rum flavored and taste none. Packaged in a bottle-rounded, reasonable of all: “Zépol Kare” as say the fans, our rums are the result of know-how constantly renewed from the cane fields to the aging cellars.
The distillery produces agricultural rums Neisson receiving the designation of the Controled Martinique Rhum Agricole. An agricultural rum is produced by distilling the juice of sugar cane as opposed to industrial rums coming from the distillation of molasses (residue from the production of cane sugar). Back online automatic
The activity of the distillery is the period of harvest of sugarcane, which generally runs from late February to late June The rest of the time, the production equipment is maintained, repaired, so that it is fully operational during the “harvesting”.
Demerara Distillers, Guyana, is unique. No other rum distillery in the world can boast of such a heritage. It is this which has enabled them to offer such a variety of high quality award-winning rums of differing age, style and character – a comprehensive range of over 20 distinct varieties.
Fidencio Mezcal embodies the tradition and creativity of Oaxaca. With four generations of knowledge and the finest estate grown agave, Fidencio is a unique mezcal that is pure agave. Using 100% Espadín agave let to mature at least 10 years.
When Christian Jensen first tasted the vintage gins from London’s lost distilleries, he began a journey. Creating a finely balanced gin that honoured these forgotten recipes became his obsession. That’s why Jensen’s is distilled in small batches, using only traditional gin botanicals. So there’s really nothing new about Jensen’s, and that’s why it’s different. Distilled in Bermondsey, London, Jensen’s is gin as it was. Gin as it should be.
The best fruits are selected and then immediately after the harvest put into small vats for maceration, in order to capture their full aroma. After pressing and filtration a rick infusion is collected, acid and very fruity to which some sugar is added. A careful bottling process ends this natural production chain. The quality of Merlet fruits liquors is built on this profile of true farmers and liquor markets. For other liquors than Cassis the Merlet family work close to their fruits producers and apply the same quality requirement as they do to their own blackcurrant production.
Legend has it that tequila was originally discovered by luck. Well, actually it was by a rabbit. Or rather by a farmer’s wife who noticed that rabbit getting tipsy on fermented agave. But that’s still pretty darn lucky, if you ask us. And we feel pretty lucky to be able to bring this great tasting tequila to you. So enjoy and drink suerte!
Gin Mare opens the door to a new variety of gins, with a novel pan-Mediterranean concept that unites the different cultures around this sea representing their botanical stars such as: Arbequina olives, thyme, basil and rosemary. The Arbequina olive is the only one in the world with its own Designation of Origin. Our Mediterranean botanicals include Basil from Italy,
Thyme from Greece, Rosemary from Turkey, and Citrus fruits from Spain.
George Willsher was a man who didn’t conform to the norm. He did things differently. He took risks and wasn’t afraid to go against those who told him things wouldn’t work. When he conjured the idea for Black Bull in his blending room at his grocery and spirits shop in Dundee in 1864, he came up with a concept. That concept was for a high strength, high malt content blend that was bold and different. The formula that he created was for 50 percent (%) of the blend to be made up of single malt whisky, for 50 percent (%) of the blend to be made up of single grain whisky and for the bottling strength to be 100 (US) proof (50% abv). Whilst all the others were trying to conform to a certain style, George Willsher did things his own way, and today we stick by that philosophy. We are proud to say we are still independently owned and run which gives us the freedom to keep a fresh approach and to offer something different.
Belgian Owl is the first Belgian whiskey ever made with barley grown in Belgium. The barley malt is distilled in century-old stills and then aged in oak casks for three years. During the maturation process, it gradually takes on its lovely amber color and develops magnificent aromas of pear, cherry, and lily. The finish hints at apples.
G. Schneider & Sohn is one of the premier wheat beer producers in the world. Schneider has partnered with 200-year-old Distillery Schraml to distill a very special spirit from its prestigious Aventinus Weizen-Eisbock (strong dark wheat beer). Instead of creating a mash, the distiller uses finished beer as the base for the distillate, allowing all the flavors of the beer to be carried through to the final product. The result is a truly unique spirit different from anything previously available in the United States.
The largest Kölsch brewery, Privatbrauerei Heinrich Reissdorf has existed for nearly 120 years. Reissdorf’s light, clean, citrus- and mint-nosed Kölsch finds unique expression in the brewery’s beer distillates, all of which are made on site side-by-side with Reissdorf’s beers.
World famous Aecht Schlenkerla Rauchbier is masterfully distilled, and then matured in M. Couvreur whiskey barrels for 24 months. They then add freshly smoked barley malt to the barrels, and age for an additional 12 months. The result is a unique spirit that has balanced notes of smoke, hops, barley, and a touch of spice, with a hint of malt sweetness. Available filtered or unfiltered.
While it started producing the acclaimed Hitachino Nest beers in 1996, Kiuchi brewery in Konosu, Japan has been making sake and distilled spirits for almost 200 years. Consequently, it was a natural step for the brewery to distill its beer, and it has done so to spectacular effect with this distillate of Hitachino Nest White Ale. The distilled beer is matured with coriander, hops, and orange peel for one month and then it is diluted with fresh White Ale and matured for another six months, finally being filtered and bottled with only minor dilution from local spring water. The resulting spirit is spicy with coriander, bitter orange, and oak notes on the nose, with a massive mid-palate balance of sweetness, tartness, and slight citrus-peel bitterness with a long chewy sake aftertaste.
Maturation in Grande Champagne Cognac barrels for six months adds the cognac’s distinctive honey, pear, plum, and warm spice notes to the malt and vanilla tones of the base beer. The nose marries rich fruit notes to the herbal overtones of the beer malt, and then goes through a long flavor evolution to a citrus peel, tangerine, golden raisin, and slight pistachio nut finish.
Since 2007, Avery and Janet Glasser have been formulating cocktail bitters, growing Bittermens into one of the largest hand-produced brands of cocktail bitters in the world. In 2012, Avery and Janet took on another project – creating a Nordic-style Bitter Schnapps. This new formulation, which is now known as Bäska Snaps, was launched during the fall of that year in Sweden and is now available throughout the United States and Europe.