Distilled from apples and wheat. The apples are sourced locally in New York and the first pressing for our vodka even took place at the nearby Hubbell Family Farm in their antique apple press, which has been in service since the 1800’s. The cider was then hauled six miles down the road to the...

100% Tobalá (wild Patatorum); natural fermentation without chemical components in an oak wood tub, and roasted in the traditional ground oven lined with hot stones. Distillated twice in a copper still.50% Alc. Vol. Place of origin: Santo Domingo Albarradas, Oaxaca.Mezcalero : Don Fortunato Santiago...

100% Ugni Blanc; Estate Vineyards in the Fins Bois region of Cognac  Red Clay and Limestone soil. ABV: 40.0 % Aged 17 years in oak cask Never blended. Always bottled from single barrels. Each bottle is labeled with cask number and bottle number. This release is from 4 barrels. Vintage 2010 No...

100% Nebbiolo; this pomace is from grapes that were pressed for Barolo, from Barolo and Monforte d’Alba. 50% abv. Aged for 6 years in stainless steel barrels, this is an aged grappa; aromas of roses and wild cherries, with a full ripe taste, velvety soft, deeply balanced with mellow notes of honey...

52 calories per ounce. America’s first and only barrel aged soju. Aged up to 12 months in three types of American oak barrels – Bourbon, Rye, Wheat - a truly unique product.

The Tement wines make up the base wine for the Vermouth and the brandies are made by Manfred Tement's friend, Alois Gölles, who makes lively and fine brandy. The "Alfred" Dry is made with wormwood, cardamom, thyme, fennel, coriander, rose petals, and orange peel. 

Thyme is a wild aromatic herb with a strong taste and, among wild plants, it has its own characteristic fragrance. Lavender flowers wonderfully enhance the taste, while lemon enhances the aromatic notes.