A blend of two whiskeys 4 years old and 9 years old distilled in Tennessee from bourbon mash in small batches, Twice Filtered and derived from local organic corn and rye. The result is a whiskey that hints of fig and chocolate along with the high note of sweet caramel.
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Apremium white rum crafted in honor of the Mayan goddess of the arts, Chac Chel, muse to ancient artists and craftsmen, who used talismans carved in jade to invoke her graces. Gabriela Ayala, Master Blender of Ron Cihuatán, was inspired by the mystique of Chac Chel to create a premium rum for...
Crafted as a homage to Tlaloc, Mayan god of rain. Legend has it that the Sleeping Women, guardian goddess of the Cihuatan valley, would intercede on behalf of the people of Cihuatán so that Tlaloc would make the valley bloom. Blue was Tlaloc’s sacred color and a symbol of El Salvador. Aged in New...
Crafted as a homage to Kinich Ahau, Mayan god of the sun. Legend has it that the Sleeping woman, guardian goddess of the Cihuatan valley, would intercede on behalf of the people of Cihuatán so that Kinich Ahau would energize the valley with his warmth. His symbol was two hummingbirds. Cinabrio was...
Organic blue weber agave planted for 5.5 to 7 years. Cooked in brick hornos and grinded with a roller mill. Open air fermentation with a double distillation in copper pot stills.
Bouquet of apple, green mango and dried fruit tones; Hints of toasted almonds and pecans; Fruit driven with an earthy profile; Touch of chocolate sensation.
Distilled 6 times using Non GMO NY Corn Brian uses pure Catskill water to bring his vodka down to 80 proof. Now using three 120 gallon Genio stills. He is bottling every bottle by hand. On the nose there is a sweet delicate smell of buttery corn with just a hint of pepper and creamy vanilla. On the...
Sapote Eau de Vie. Sapote is a tropical fruit consumed in Mexico and Central America. Depending on the variety, its pulp can be yellow, white, black or reddish. The fruit can be round, ovoid or elliptical, often ending in a point at the apex.
Semei hails from Santa Maria Pila, Miahuatlan. Distilled in 2012! After a 3 to 4 day roast the agaves are milled. After a 12 day Natural fermentation in Sabino wood it is distilled twice in Alembic copper Pot Still.
This is a beautiful, rustic mango eau de vie made by mezcaleros Oscar and Reynaldo Gallegos in San Lorenzo Jilotepequillo, Oaxaca. Mangos are juiced, then fermented naturally with spring water. The musto is then distilled twice on copper stills. No proofing down, pure mango in a glass. 49% abv
Agave Salmiana is a variety grown mainly in the state of San Luis Potosi, and can have a very green and savory flavor profile reminiscent of Serrano Pepper. This batch was fermented using Pulque as a starter, then twice distilled in clay “Campanilla” stills. 48.5% abv
One of the more unique bottlings ever from Maguey Melate. An “infinity” ensemble blended over the course of 20 years in Jalisco by Luis Velasco. 47% abv
This distillation comes from the Tehuacan Bio Reserve in Puebla, one of the most biodiverse agave landscapes in Mexico. Ildefonso has over 20 years of experience making mezcal.
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.
Tement Zweigelt and Blaufränkisch 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" Rosso is made with wormwood, cardamom, thyme, fennel, coriander, rose petals, and orange peel.
Fot-li is made of a base wine of 90% White Grenache with the remainder of the blend composed of Airen and Viura. The grapes are vinified organically and come from single-vineyards located in Tarragona (DO Terra Alta) and Penedes, in Catalonia.
The grapes are vinified on the skins and are then...
The precious taste of saffron meets the freshness of lemon and gives a unique and unmistakable taste. The liqueur is made only with top quality saffron pistils and untreated lemons. The citrusy note initially prevails, then leaving room for the protagonist.
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.
Our most unusual product. A selection of berries from the best plantations in the world to perfectly balance the spicy taste with the more fragrant taste of pepper. An aroma which is rich in nuances ranging from lemon to juniper which set the stage for the unmistakable taste of pepper.
Bitter liqueur, with a sharp, dry, and woody character. More than twenty selected roots and herbs. Rhubarb and gentian stand out, together with the strength of absinthe and the freshness of eucalyptus. Cardamom is persistent and galangal is the finishing touch, with a discreet sweetness which...
In this bottle you will find spices and herbs from the Mediterranean scrub and Southeast Asia: lemongrass, rosemary, sage, laurel, mint, chamomile flowers, Assan black tea, juniper berries, lemons, cinammon, fennel seeds, cloves and basil.
For our version of the most popular Italian liqueur we use just the yellow part of the lemon zest, organically grown and processed within a few hours of harvesting. In this way we can offer a one-of-a-kind limoncello, which preserves the fragrance and taste of the best lemons grown in Italy.
For a curaçao liqueur to be named “curaçao” it does not have to be distilled on our island, unlike other drinks such as champagne or tequila, but we are proud of our island and proud to be the only curaçao of Curaçao.
It is made only from plants and seeds. Charlotte has the particularity of being obtained from a mixture distilled (each plant macerated and then distilled individually before mixing) 55% ABV.
Kirsch cherry brandy is obtained by distillation of fermented cherries. Orange flavor and Almond essential oils are macerated in beet root alcohol and then proofed down to 25% ABV.
The plants are wild harvested at an age of 18-22 yrs. Roasted in a cylindrical furnace Shredded by Axe and naturally fermented for up to 16 days. They are then double distilled in a copper pot.
Additional ribbons of lemon peel and sweet orange peel to a subtle blend of other botanicals: Juniper berries, coriander, cassia bark, cinnamon, angelica orris roots and liquorice.
Single Pot Still Irish Whiskey is unique in that it is produced from a blend of malted barley, raw barley, and in many cases other cereals too, but it is the use of raw barley that gives Pot Still Irish Whiskey its signature mouthfeel, flavours and aromas.
Created with a unique mash bill of 100% Irish malted rye and malted barley. This whiskey has been double distilled on our copper pot stills, including one of the smallest whiskey stills on the island of Ireland Aged in a combination of virgin chinkapin oak and ex-bourbon barrels. Non-chill filtered...
Using intriguing botanicals like fresh apple, elderberry and wild clover, as well as juniper, coriander, orange peel, lemon peel and cassia, they produce a vibrant, floral style of gin.
Smooth & Mellow - Highland & Speyside Malt, 46% ABV, Non-Chill Filtered. Just a touch of peat leads to coco and vanilla bean. Hints of peach pairs with baking spices with floralness and malted chocolate on finish.
Common name of maguey: Cuixe. • Scientific name: Karwinskii. • Agave age: 13 years, wild. Tasting Notes: Crisp notes of florals and herbs with layers of ripe fruit, hints of brine, marked earthiness and subdued smokiness.
Common name of maguey: Tobalá. • Scientific name: Karwinskii. • Agave age: 13 years, wild. • Tasting Notes: A fresh and aromatic flavor profile with marked complexity, opening with bright green notes, luscious fruits like mango, mint, and florals that welcome earth and mineral notes with subdued...
