Aperol originated in 1919 in Padova, Ital. It was a product of the Barbieri Brothers who launched the revolutionary idea of an aperitif with an alcohol content of only 11% alcohol. Today Aperol has become a classic apéritif and increasingly popular in cocktail recipes around the world. Bright orange in color it has a unique bitter-sweet taste deriving from a secret recipe that has remained unchanged since its creation. An infusion of bitter orange, gentian, rhubarb and cinchona combined with herbs and roots create a perfectly balanced elixir. Aperol is milder in flavor and half the alcohol content of its Campari cousin.
Together with 3 parts of Prosecco, 2 parts of Aperol and a dash of seltz, Aperol makes the perfect Spritz -the irresistible Italian Aperol Spritz.
The owners of Boyd & Blair, Barry Young and C. Prentiss Orr, give new meaning to the phrase “handmade by locals.” Produced from an original mash using locally-grown potatoes, this batch-distilled vodka is produced by hand; in other words, without the use of automated controls. As Still Master, Barry chooses the more expensive and labor-intensive route and only uses the “heart of the run”, which he cuts based on taste and experience. Named after the owners' fathers, each bottle of Boyd & Blair is signed by Barry and then filled, corked, and dipped in wax by hand. Slightly sweet aromas of white potato intermingle with notes of starch and parchment. The slight natural sweetness and creamy viscosity inherent to the potato meets mid-palate flavors of cocoa bean, maple and honey. The aftertaste is graceful, solid and simply delicious. -Distiller's Notes
Created in Brooklyn, New York, Breukelen Gin is meticulously handcrafted from locally sourced wheat and a unique blend of botanicals. This balanced, full flavored gin is crisp and clean with hints of fresh rosemary, lemon peel, grapefruit peel and ginger enhancing fresh juniper notes. Although it is ideal for sipping, it also makes an excellent cocktail.
Barr Hill Gin begins with neutral grain spirits distilled from corn. Hand-crushed juniper berries are infused during the last distillation in the botanical extraction still. Raw honey is then added after the spirits come off the still. The hue of each small batch of gin will vary somewhat based on the season's honey—fall honey is a shade or two darker than summer honey. Kosher and gluten free, it's bottled at 45% alcohol (90 proof).
Barr Hill is literally an homage to the classic, juniper-forward style of gin. With juniper berries being only one of three ingredients—neutral spirits and raw honey being the others—Barr Hill is decidedly dry and piney. It has a pale golden/straw hue, a velvety, medium-weight body and the focused aromas of pine, fresh flora, honey and citrus zest. The palate is a no-nonsense, yet beautiful marriage of woodsy juniper and pure Vermont honey. The finish is long, spicy and citric. -Distiller's Notes
The apéritif is still produced according to the original 1860 recipe created by Gaspare Campari in Novara, Italy. According to the company, only one person has access to the formula in its entirety. What is known is that CAMPARI is an infusion of 60 different herbs, spices, gentian and orris root, angostura and cascarilla bark, aromatic botanicals and fruit—primarily lemons and bitter oranges—and alcohol. Its trademark deep red hue was originally obtained using carmine dye, which is derived from cochineal insects. In 2006, the extract was replaced with an alternative coloring.
The 48-proof apéritif has crystalline clarity, a striking crimson hue and a silky, light to medium-weight body. As one would expect, CAMPARI is highly aromatic with a balanced array of bitter earthy aromas and spicy semisweet fragrance. Its complex bouquet is both intriguing and amazingly satisfying. The apéritif quickly fills the mouth with a wondrous blast of warmth that bathes the palate with waves of dry, spicy, slightly bitter herbaceous flavors. As they slowly fade the presence of the bitter citrus makes its way to the forefront. The combined effect is glorious.
Produced in Voiron, France from a mixture prepared by Carthusian monks, the historic Chartreuse recipe was first given to the monastery in 1605 by King Henri IV, although the first batch did not come out until 1737. Based on an ancient manuscript "Elixir of Long Life,” the recipe included over 130 herbs, flowers and secret ingredients, with complicated processes for distillation, infusion and maceration. Still prepared by two Carthusian Brothers entrusted with this mission by their Order and distilled and manufactured in complete secrecy, the recipe of this historical elixir still remains a mystery and yet to be replicated.
Chartreuse Green is an intensely floral and herbal liqueur with notes of mint, cloves, thyme, lemon, rosemary and cinnamon followed by a smooth, long lasting finish. Becoming a favorite ingredient with mixologist all around, we say have some fun and experiment with cocktails based in Gin and Tequila.
DULCE Y PICANTE
93pts - Wine Enthusiast
The second wine from the biodynamic estate of Durfort-Vivens, this is a deliciously ripe fruity wine, dominated by 82% Cabernet Sauvignon. It has a crisp accessible character that will allow it to age relatively quickly. The wine has juicy acidity, red-berry fruits and final acidity. Drink from 2019."
Our highland 100% Blue Agave Tequila is distilled to a drier profile for lighter cocktail sweetness, allowing for greater expression by mixologists and bartenders. Rich, earthy agave character and pronounced highland aromatics are balanced with a delicate smoothness and a bright, flavorful finish to create an ideal canvas for a intricate contemporary cocktail. -Distiller's Notes
This 100% natural pot-still Haitian rum was produced by Bethel Romulus in the village of Pignon from three varieties of sugar cane.The distillery was built on a rock and the bottling named Le Rocher because Romulus is a devoutly religious man and so took inspiration from the Gospel of Matthew, verses 7: 24-27 'The foolish man builds the house on the sand and instead the wise man builds it on the rock'.
Le Rocher is produced from sugarcane syrup, not from pure juice. The syrup is boiled in order to preserve all the aromas of the rum while retaining the character of the three varieties of cane. It has tropical fruit notes and can be easily enjoyed neat or on the rocks.
Côte de Beaune, Burgundy, France
Isabelle and Jean-Yves Vantey began Domaine des Rouges-Queues with 1ha of vines in the appellation of Maranges in 1998. Today, they farm 6ha of certified biodynamic vineyards in Maranges, Santenay, and the Hautes-Côtes de Beaune. This elegant white Burgundy reveals poached pear, apple and a slight buttery character comingling with herbaceous elements harmoniously backed by racy minerality and a lingering fruit finish. This lovely white will shine brightly with tempura soft shell crab, pan seared bay scallops or a roasted chicken.
Chénas, Beaujolais, Burgundy, France
An elegant multi-award winning rum, El Dorado 12 Year Old typifies the smooth mellow sweetness of Demerara Rums. Round and full bodied with rich, fruit flavors and spice, this 12yr rum has an elegant, dry finish. Savour it straight, on the rocks or in a classic Mai Tai cocktail.
Silver tequila enthusiasts will genuinely appreciate Espolón Blanco 100% Agave Tequila. Bottled directly from the still, it is a lively spirit with crystalline clarity, a lightweight body and a generous fruity, floral and spicy bouquet. The palate is a fresh, exuberant offering of peppery and spicy flavors that gradually fade to a warm, satisfying finish. It possesses every quality you look for in a great blanco—and a little bit more.
Espolón Tequila is crafted at Destiladora San Nicholas (NOM 1440) through state of the art technology and traditional tequila making techniques. The agaves used in production are cultivated in the estate's rich red soil. After harvesting, the plants are steam baked in stainless steel autoclaves to express their sugar-rich juice. The juice is transferred to a vat where it is allowed to slowly ferment over the course of 18-20 hours. Master distiller Cirilo Oropeza then double distills the fermented wash in stainless steel continuous stills. The entire production and bottling process takes place on the estate. The range is bottled at 40% alcohol by volume (80 proof) and produced without any added chemicals, flavorings or artificial coloring. Espolón Reposado 100% Agave Tequila is aged for 6 months in small American white oak barrels. The reposado has a rich golden hue and a wafting bouquet of fruit, vanilla beans and warm caramel. Its lush, medium-weight body delivers a savory palate of spices, dried herbs and roasted peppers. The finish is long, dry and herbaceous.
Fernet-Branca was created in 1845 by Italian Bernando Branca, who shortly thereafter founded the Fratelli Branca Distillery in Milan. While the exact recipe is a closely guarded secret, the firm says the all-natural liqueur is made with over 40 herbs, spices, plants and roots obtained from 4 continents. Its partial list of ingredients includes aloe ferox, gentian, chamomile, angelica, chincona, Colombo root, Chinese rhubarb, myrrh, peppermint, saffron and eucalyptus. The liqueur contains no artificial flavors, colorants or additives and only a trace of sugar. Fernet-Branca is the quintessential bitter aperitif.
The dark reddish/brown liqueur has a satiny, aloe-enhanced body and a generous bouquet laced with spicy, floral and herbaceous aromas. Its brilliant array of aromatics is captivating and distinguishes Fernet-Branca from other amaros. The liqueur's smooth, cool entry quickly expands filling the mouth with a montage of flavor, a dry, expansive offering featuring eucalyptus, anise, dried herbs, currents, coffee, menthol and mint. The longer it is allowed to breathe, the more flavors come to the forefront. It's a distinct pleasure from start to lingering finish. Fernet-Branca is particularly refreshing if mixed with cola or Chinotto.
American whiskey pioneer Paul Jones, Jr. created Four Roses in Louisville, Kentucky in 1884. During Prohibition, his Frankfort Distilling Company was one of only six distilleries granted permission to produce bourbon for medicinal purposes. After The Repeal, the distillery and Four Roses Bourbon continued to flourish and remained one of the country's bestselling bourbons.
Sagging demand for bourbon in the 1950s eventually forced the company to discontinue its sales here in the states. Nevertheless, its sales remained brisk in the emerging European and Asian markets. In February 2002, the Kirin Brewery Company, Ltd. purchased the brand and reintroduced the famed bourbon into the American market.
Four Roses Single Barrel is made from a mash bill comprised of 60% corn with the remainder being rye and malted barley. It has a deep amber/gold hue, a satiny, medium-weight body and a wafting bouquet laced with the aromas of cinnamon, toasted oak, caramel, vanilla and maple syrup. The whiskey's aromatics make it well worth the price of admission. On the palate, the whiskey delivers waves of dry, delectable flavors, including vanilla, toffee, butterscotch, cinnamon, black cherries and molasses. The long lasting flavors thankfully linger on the palate for a remarkably long time. Sippin' whiskey just doesn't get much better than this.