Friends of Friends 2001 West Grand Avenue

Wheatley Vodka is a premium vodka crafted at Buffalo Trace Distillery in Kentucky, known for its smooth, clean taste and versatility. It's made from red winter wheat and other grains, distilled ten times, and triple-filtered. The vodka is bottled at 82 proof and has won numerous awards.

Fords Gin, developed by Simon Ford in collaboration with Charles Maxwell at Thames Distillers, is a London Dry style gin known for its versatile flavor profile and bartender-friendly bottle design. It is crafted using nine botanicals, steeped for 15 hours, and distilled in a two-step process, including a "split base" method, to create a complex and balanced taste.

1.5 oz Gin 1.5 oz Sweet Vermouth .50 oz Fernet Branca Glass: Chilled Coupe/Rocks Garnish: Orange Sidewinder/Peel E/I Method: Stir. Strain.

Wheatley Vodka is a premium vodka crafted at Buffalo Trace Distillery in Kentucky, known for its smooth, clean taste and versatility. It's made from red winter wheat and other grains, distilled ten times, and triple-filtered. The vodka is bottled at 82 proof and has won numerous awards.

Aalborg Taffel Akvavit, also known as Rød Aalborg, is a Danish aquavit known for its distinctive caraway flavor and a hint of orange. It's considered the most iconic and best-selling aquavit globally and was created in 1846.

Production: Made in collaboration with 45th Parallel Distillery in New Richmond, Wisconsin. The spirits are infused and craft-distilled with botanicals like dill, caraway seed, and juniper berry. Origin: Inspired by a dill-flavored aquavit founder Mike McCarron encountered in Iceland.

Barr Hill Tom Cat Gin is a unique, barrel-aged gin from Caledonia Spirits in Vermont. It's made by aging Barr Hill Gin in new American oak barrels, adding robust oak flavors to the classic juniper and honey notes of the standard gin. This aging process results in a more complex flavor profile that appeals to both gin and whiskey drinkers.

Bayab Palm and Pineapple Gin is a pan-African gin produced by Spearhead Spirits. It's known for its vibrant tropical flavor profile, featuring notes of African palm and pineapple. The gin is crafted with a blend of African botanicals, including juniper, coriander, rosemary, cinnamon, sea salt, pineapple, cardamom, lemon peel, orange peel, palm sap, and Baobab fruit.

Distillery: Bruichladdich Distillery. Botanicals: Made with the same 22 hand-foraged botanicals native to Islay that are used in their original Botanist Gin, including wild thyme, chamomile, and elderflower. Cask Aging: Aged for a minimum of three years in fine casks, including a "cuvée" of around eight different cask types from American and European oak. Some sources indicate it includes rum and sauterne casks from a variety of regions. This process imparts a rich, copper color and adds depth and complexity to the gin.

Condesa Prickly Pear & Orange Blossom Gin is a spirit crafted in Mexico City, known for its bright, fragrant, and refreshing profile. Prickly Pear (Xoconostle): An indigenous desert cactus fruit that is an emblem of Mexico City, contributing delicate red fruit notes. Prickly pear can taste similar to a subtly sweet melon or a mix of watermelon and strawberry with a touch of tartness. Orange Blossom (Azahar): Adds a floral, sweetly scented aroma and taste, enhancing the citrus elements and bringing a fresh, summery feel. Raspberry: Boosts the fruitiness of the prickly pear. Juniper Berries: The traditional botanical that defines gin, providing a backbone to the spirit. Coriander Seeds: Adds a spicy note. Lime Zest: Contributes a crystal clear citrus note for brightness and drinkability.

Not a gin: It is not a traditional gin. Flavor: It is a liqueur that blends plums with marigold, resulting in a fruity, nutty, and subtly woody flavor. Ingredients: It's made with marigold kombucha, salted black plum tea, and blackcurrant buds. Distillation: Empirical uses a vacuum still for fermentation and distillation at lower temperatures to preserve aromas.

Fords Gin, developed by Simon Ford in collaboration with Charles Maxwell at Thames Distillers, is a London Dry style gin known for its versatile flavor profile and bartender-friendly bottle design. It is crafted using nine botanicals, steeped for 15 hours, and distilled in a two-step process, including a "split base" method, to create a complex and balanced taste.

Gin Mare is a premium gin with a distinct Mediterranean character, produced in Spain. Here are some key facts and information: Origin and Inspiration: Gin Mare is produced in a small fishing village near Barcelona, Spain, in an 18th-century chapel that houses the distillery. The gin is inspired by the rhythms, flavors, and culinary traditions of the Mediterranean region. The name "Gin Mare" comes from the Latin term for the Mediterranean Sea, "Mare Nostrum".

Glendalough Wild Botanical Gin is an Irish gin produced by the Glendalough Distillery in the Wicklow Mountains. It's known for its unique, wild-foraged botanicals that are sustainably harvested from the surrounding area. The gin's flavor profile is a blend of spring, summer, autumn, and winter notes, capturing the essence of the Glendalough valley throughout the year.

Royal Navy Supply: Hayman's has a longstanding connection to the British Royal Navy, having supplied this specific gin to the Admiralty from 1863, specifically to the Royal Dock of Deptford. Navy Strength Origins: The term "Navy Strength" comes from a time when the British Royal Navy tested the strength of their spirits by mixing them with gunpowder to ensure they would ignite if spilled, proving they weren't watered down. This test indicated a minimum strength equivalent to 57% ABV. Hayman Family Tradition: The Hayman family is known as London's longest-standing gin-producing family, and they have continued to produce this gin following a recipe from 1863

"Roku" means "six" in Japanese: This refers to the six unique Japanese botanicals used in the gin: sakura flower, sakura leaf, yuzu peel, sencha tea, gyokuro tea, and sansho pepper. Flavor Profile: It offers a balanced flavor profile featuring floral notes from cherry blossom, green tea, and yuzu citrus, with a subtle spiciness from sansho pepper.

St. George Terroir Gin is a unique, California-inspired gin known for its rich, aromatic profile, and is a tribute to the state's wild beauty. It's made with a distinct blend of botanicals, including Douglas fir, bay laurel, and coastal sage, all sourced within 100 miles of the distillery.

Suntory Roku Gin is a premium Japanese craft gin known for its unique blend of traditional gin botanicals and six distinctive Japanese botanicals--sakura flower, sakura leaf, yuzu peel, sencha tea, gyokuro tea, and sansho pepper. These are harvested at their seasonal peak to capture the essence of Japan's four seasons.

Tanqueray is a premium London Dry Gin known for its clean, crisp taste and signature four-botanical blend of juniper, coriander, angelica root, and licorice. The gin is distilled four times for a smooth, balanced flavor profile, making it a versatile choice for cocktails like G&Ts and Martinis.

Jameson Black Barrel is a premium Irish whiskey known for its rich, smooth, and complex flavor profile, achieved through the use of double-charred barrels. It's a blend of triple-distilled, small-batch grain whiskey and single pot still whiskey, matured in specially prepared barrels. The double charring intensifies the flavors from the wood, adding notes of butterscotch, toffee, and vanilla. Triple Distilled: Like other Jameson whiskeys, Black Barrel is triple distilled, contributing to its signature smoothness. Double-Charred Barrels: The whiskey is aged in barrels that have been charred twice, which is a process that enhances the wood's influence on the spirit. Blend of Grain and Pot Still Whiskey: It features a higher proportion of pot still whiskey, known for its rich and spicy notes, compared to Jameson Original.

ameson Irish Whiskey is a triple-distilled, blended Irish whiskey known for its smooth and balanced flavor profile. It combines pot still and grain whiskeys, aged in oak casks to develop a taste with spicy, nutty, and vanilla notes, hints of sweet sherry, and a lingering finish. It's a versatile whiskey, enjoyed neat, on the rocks, or in cocktails. Triple Distilled: This process, a hallmark of Jameson, contributes to its signature smoothness by removing impurities. Blended Whiskey: It's a blend of pot still and grain whiskeys, each contributing unique characteristics to the final product. Flavor Profile: Jameson offers a balanced taste with spicy, nutty, and vanilla notes, complemented by hints of sweet sherry and a smooth finish. Versatility: It's a popular choice for both sipping and mixing in various cocktails. History: Founded in 1780, Jameson has a rich history and is a globally recognized Irish whiskey.

Slane Irish Whiskey is a triple-casked blended whiskey produced by Brown-Forman in collaboration with the Conyngham family, who own Slane Castle in County Meath, Ireland. The whiskey is known for its complex and smooth flavor profile, achieved through aging in three different types of casks: virgin oak, seasoned whiskey barrels, and Oloroso sherry casks. Triple Casked: The whiskey is aged in three different types of casks, which contributes to its unique flavor. Complex and Smooth: It offers a balanced flavor profile with both depth and smoothness

Tullamore D.E.W. is a popular Irish whiskey known for its triple distillation and triple cask finishing. It's the second-largest-selling Irish whiskey globally, according to Wikipedia. The whiskey is produced in Tullamore, Ireland, with a distillery that reopened in the town in 2014 after a 60-year hiatus. Triple Distilled and Finished: Tullamore D.E.W. is crafted using three distinct types of Irish whiskey: grain, malt, and pot still. It's also triple cask finished, aged in ex-bourbon and sherry casks. History: The brand originated in Tullamore, County Offaly, Ireland, at a distillery established in 1829. The name "D.E.W." comes from the initials of Daniel Edmund Williams, a former manager and owner of the distillery. Distillery: After the original distillery closed, production moved elsewhere, but a new distillery was built in Tullamore and opened in 2014, bringing production back to the town

Hakushu 12 Year Old is a single malt Japanese whisky known for its fresh, green, and slightly smoky character, reflecting its distillery's unique forest setting. It's crafted using malt whiskies aged for at least 12 years, drawing on the pristine mountain water filtered through ancient granite rocks near the Hakushu distillery. The whisky boasts flavors of pear, green apple, and gentle smoke, with a crisp, refreshing finish. Hakushu Distillery, nestled in the Southern Japanese Alps, is known as the "Forest Distillery" for its natural surroundings.

Hibiki Japanese Harmony is a premium blended whisky from Suntory, known for its harmonious balance of malt and grain whiskies. It's crafted from a selection of whiskies aged in various casks, including Mizunara oak, resulting in a complex and nuanced flavor profile. The iconic 24-faceted bottle symbolizes the 24 seasons of the Japanese lunar calendar. Blend: A blend of malt whiskies from Suntory's Yamazaki and Hakushu distilleries, and grain whisky from Chita. Cask Aging: Whiskies are aged in five types of casks, including American white oak, sherry, and the rare Japanese Mizunara oak. Flavor Profile: Aromas of sandalwood, lychee, and rosemary, with notes of candied orange peel, white chocolate, and floral honey on the palate, finishing with hints of Mizunara oak. Versatility: Enjoyed neat, on the rocks, with water, or in cocktails. Philosophy: The philosophy behind Hibiki whisky is to achieve a perfect balance and harmony of flavors.

Miyagikyo Single Malt, from Nikka's Miyagikyo distillery, is a light-bodied, fruity, and floral Japanese whisky. It's known for its refined and sophisticated character, with a balance of malt, spice, and subtle smoky notes. The distillery utilizes less peaty malt and pot stills heated by indirect steam, contributing to the whisky's distinctive fruitiness and delicate mouthfeel. Miyagikyo is recognized for its prominent fruit and floral notes, often described as fresh and delicate. The core flavor profile is centered around malted barley, complemented by hints of spice (like cinnamon and ginger) and sometimes subtle smoky notes. The distillation process, using indirect steam, contributes to the whisky's smooth and fruity character. While mostly unpeated barley is used, a portion of lightly peated malt is included in the blend, adding a touch of complexity

Nikka Yoichi Single Malt Whisky (90 proof, 45% ABV) is a Japanese single malt known for its peaty and smoky character, with a subtle maritime influence. It's produced at Nikka's Yoichi Distillery, which was established in 1934 on the northern island of Hokkaido, Japan. The distillery's location and traditional coal-fired distillation contribute to the whisky's distinct profile. Origin: Nikka Yoichi Distillery, located in Hokkaido, Japan. Distillation: Traditional direct coal-fired distillation, imparting a smoky character. Peat: The whisky is made with heavily peated malt. Age: The current expression is a non-age statement (NAS) release, but it includes whiskies of various ages. Aging: Matured in new oak and sherry casks.

Suntory Toki is a Japanese blended whisky known for its versatility and balance. It's a blend of whiskies from Suntory's Hakushu, Yamazaki, and Chita distilleries. The name "Toki" means "time" in Japanese, reflecting the blend's connection to Suntory's long history and innovative spirit. It's commonly enjoyed neat, on the rocks, or as a highball, a popular Japanese way to enjoy whisky. Here's a more detailed look at Suntory Toki: Key Characteristics: Blending: Toki is a blend of malt whiskies from Hakushu and Yamazaki, along with grain whisky from Chita. "Reverse Blending": Toki uses a unique blending approach where a lighter, more delicate whisky from Hakushu is the main component, contrasted with heavier whiskies from Yamazaki and Chita. This results in a surprisingly complex yet approachable flavor. Aging: Toki is aged in American white oak casks, which is unusual for Japanese whisky, contributing to its bright and approachable flavor.

Yamazaki 12 Year Old Single Malt Japanese Whisky is a flagship product of Suntory's Yamazaki distillery, known as the first and oldest malt distillery in Japan. It's crafted in Kyoto, a region celebrated for its ideal whisky-aging climate and high-quality water. The whisky is a blend of malt whiskies aged for at least 12 years in three different types of oak: American, Spanish, and Japanese (Mizunara). This unique aging process contributes to its complex flavor profile. Yamazaki distillery, located near Kyoto, is renowned for its pure water source and diverse climate, which are crucial for whisky maturation. The whisky is aged for a minimum of 12 years in American, Spanish, and Japanese (Mizunara) oak casks. Yamazaki 12 is known for its fruity aromas, including peach, pineapple, and grapefruit, with notes of candied orange and clove. On the palate, it offers flavors of coconut, cranberry, and butter, with a long finish of sweet ginger and cinnamon.

Buffalo Trace Bourbon is a flagship brand from Buffalo Trace Distillery, known for its rich, complex flavor profile and smooth finish. It's a Kentucky Straight Bourbon Whiskey, distilled, aged, and bottled at the award-winning Buffalo Trace Distillery. The distillery, established in the late 1700s, is the oldest continuously operating distillery in the United States. Distillery: Buffalo Trace Distillery, located in Frankfort, Kentucky. Classification: Straight Bourbon Whiskey. Mash Bill: While undisclosed, it's known to use a high corn content mash bill (potentially around 90%). Age: Aged in new oak barrels for a minimum of four years, with an average aging period of 6-8 years. Proof: 90 proof (45% ABV).

Elijah Craig Small Batch is a Kentucky straight bourbon whiskey, known for its distinctive warm spice and subtle smoke flavor. It is crafted by Heaven Hill Distillery and aged for 8-12 years in new, charred oak barrels. The bourbon is bottled at 94 proof (47% ABV). Flavor Profile: Elijah Craig Small Batch is celebrated for its complex aromas of vanilla bean, sweet fruit, and fresh mint, with a smooth, warm taste that includes spice, smoke, and nutmeg. Age: The whiskey is aged for 8 to 12 years in #3 char new American oak barrels. Mashbill: The mashbill consists of 78% corn, 12% malted barley, and 10% rye. Char Level: It is aged in Level 3 charred oak barrels. Small Batch: The "small batch" designation indicates that it is bottled from a selection of barrels, typically limited to 70 or less, often from the middle to upper floors of the rickhouses.

Jim Beam Black is a premium, extra-aged bourbon known for its smooth, full-bodied flavor with notes of caramel and warm oak. It is aged longer than the standard Jim Beam White label, resulting in a more complex taste profile. Recently, it was relaunched with a 7-year age statement and a higher proof of 90 (45% ABV). Age: 7 years, recently relaunched with this age statement. Proof: 90 proof (45% ABV), previously 86 proof (43% ABV). Flavor Profile: Caramel, warm oak, and a smooth, velvety texture. Aging: Aged in heavily charred new American oak barrels. Mash Bill: Corn (77%), rye (13%), and malted barley (10%)

Using beautifully ripened pineapples from Tuxtepec, Oaxaca, Maestros Eutimio Coranado, Willy Garcia, Manuel Cuevas, & Marcelino Martinez work together to craft an elixir bursting with every tart, sweet note of this crowned fruit. Wildly fermented for five days and distilled over an open flame refrescadora still, this artisanal process highlights the fruit during peak season and captures all the succulent, bright, and juicy splendor.

Mezcalero: Apolonio Patricio Lopez Maguey: Tepextate Agave: Marmorata Distillation: Copper Style: Joven State: Oaxaca Town: San Agustín Amatengo

Hernan Hernandez Escot Agave: Sp Distillation: Filipino Style: Joven State: Michoacán ABV: 48.33%

Category: Destilado de Agave Brand: NETA Mezcalero: Candido García Cruz Maguey: Espadin Agave: Angustifolia Milling: Hand, Shredder Distillation: Copper Style: Joven State: Oaxaca Town: Miahuatlán

Mezcalero: Miguel García Jarquín Maguey: Bicuishe, Jabali, Madrecuishe Agave: Convallis, Karwinskii Distillation: Copper Style: Ensamble State: Oaxaca Town: Miahuatlán

Mezcalero: Mateo Garcia, Temo Garcia Maguey: Espadin Agave: Angustifolia Milling: Tahona Distillation: Copper Style: Joven, Pechuga State: Oaxaca Town: Candelaria Yegole

Mezcalero: Salomon "Tio Rey" Rodriguez Maguey: Barril, Coyote, Espadin, Mexicano, Sierra Negra, Tepextate, Tobala Agave: Americana, Angustifolia, Karwinskii, Marmorata, Potatorum, Rhodacantha Milling: Hand Distillation: Clay Pot Style: Ensamble State: Oaxaca Town: Sola de Vega

Agave Type: Tequilana Weber, Agave Region: Jalisco (Los Altos), Region: Jalisco (Los Valles), Cooking: Autoclave (low pressure), Extraction: Screw Mill, Roller Mill, Water Source: Deep well water, Fermentation: 100% agave, Stainless steel tanks, Open-air fermentation, Fermentation without fibers, Proprietary yeast, Distillation: 2x distilled, Still: Copper Pot, Column, Aging: French Oak barrels, Wine casks, Used barrels, Hungarian Oak barrels

Agave Type: Tequilana Weber, Agave Region: Jalisco (Los Altos), Region: Jalisco (Los Valles), Cooking: Autoclave (low pressure), Extraction: Screw Mill, Roller Mill, Water Source: Deep well water, Fermentation: 100% agave, Stainless steel tanks, Open-air fermentation, Fermentation without fibers, Fermentation with fibers, Proprietary yeast, Distillation: 2x distilled, Still: Copper Pot, Column

Agave Type: Tequilana Weber, Agave Region: Jalisco (Los Altos), Region: Jalisco (Los Valles), Cooking: Autoclave (low pressure), Extraction: Screw Mill, Roller Mill, Water Source: Deep well water, Fermentation: 100% agave, Stainless steel tanks, Open-air fermentation, Fermentation without fibers, Fermentation with fibers, Proprietary yeast, Distillation: 2x distilled, Still: Copper Pot, Aging: -, ABV/Proof: 50% abv (100-proof) Other: Distilled at or near proof, Rested in stainless steel, High-proof, Blended batches

Agave Type: Tequilana Weber, Agave Region: Jalisco (Los Altos), Region: Jalisco (Los Valles), Cooking: Autoclave (low pressure), Extraction: Screw Mill, Roller Mill, Water Source: Deep well water, Fermentation: 100% agave, Stainless steel tanks, Open-air fermentation, Fermentation with fibers, Fermentation without fibers, Proprietary yeast, Distillation: 2x distilled, Still: Copper Pot, Column, Aging: French Oak barrels, Wine casks, Used barrels, Hungarian Oak barrels

Espolòn Blanco Tequila is a popular and well-regarded tequila known for its smoothness and approachability. It's made from 100% Blue Weber Agave, grown in the highlands of Jalisco, Mexico. The tequila is double distilled using both column and pot stills to achieve a smooth and balanced taste profile. Here are some key details about Espolòn Blanco: Tasting Notes: Aroma: Sweet agave, tropical fruit, and lemon zest with a hint of pepper. Taste: Soft mouthfeel with bright agave flavor, notes of vanilla bean, grilled pineapple, and spice. Finish: Elegant and clean, with a hint of spice.

Espolón Reposado Tequila offers a bold, round palate with a rich roasted agave flavor, accented by sweet tropical fruit, vanilla, and brown spices. It is aged in lightly charred American oak barrels, resulting in a spicy caramel fudge aroma and a long, spicy finish

Agave Type: Tequilana Weber, Agave Region: Jalisco (Tequila Valley), Region: Jalisco (Los Valles), Cooking: Stone/Brick Ovens, Extraction: Tahona, Water Source: Deep well water, Fermentation: Wood fermentation tanks, 100% agave, Open-air fermentation, Fermentation without fibers, Distillation: 2x distilled, Still: Copper Pot, Aging: American White Oak barrels, Used barrels, Bourbon barrels

Agave Type: Tequilana Weber, Agave Region: Jalisco (Tequila Valley), Region: Jalisco (Los Valles), Cooking: Stone/Brick Ovens, Extraction: Tahona, Water Source: Deep well water, Fermentation: Wood fermentation tanks, 100% agave, Open-air fermentation, Fermentation without fibers, Distillation: 2x distilled, Still: Copper Pot

Agave Type: Tequilana Weber, Agave Region: Jalisco (Tequila Valley), Region: Jalisco (Los Valles), Cooking: Stone/Brick Ovens, Extraction: Tahona, Water Source: Deep well water, Fermentation: Wood fermentation tanks, 100% agave, Open-air fermentation, Fermentation without fibers, Distillation: 2x distilled, Still: Copper Pot, Aging: American White Oak barrels, Used barrels, Bourbon barrels

aged for 45 days to add a hint of color and oak to its tangy citrus character, which brings more agave flavor and unparalleled pleasure to a margarita. Color: Light straw. Aroma: Green and cooked agave with herbal and slightly woody notes. Taste: Agave, woody notes and slightly citric flavor. Finish: Smooth, clean and warming.

Agave Type: Tequilana Weber, Agave Region: Jalisco (Tequila Valley), Region: Jalisco (Los Valles), Cooking: Stone/Brick Ovens, Extraction: Roller Mill, Water Source: Natural spring water, Fermentation: Stainless steel tanks, 100% agave, Open-air fermentation, Fermentation without fibers, Distillation: 2x distilled, Still: Stainless Pot w/Copper Coil, Aging: American White Oak barrels, New barrels

Agave Type: Tequilana Weber, Agave Region: -, Region: Jalisco (Los Altos Southern), Cooking: Stone/Brick Ovens, Extraction: Roller Mill, Water Source: Deep well water, Fermentation: 100% agave, Stainless steel tanks, Open-air fermentation, Distillation: 2x distilled, Still: Stainless Steel Pot

Agave Type: Tequilana Weber, Agave Region: Jalisco (Los Altos), Region: Jalisco (Ciénega), Cooking: Stone/Brick Ovens, Extraction: Tahona, Roller Mill, Water Source: Natural spring water, Fermentation: 100% agave, Stainless steel tanks, Open-air fermentation, Fermentation with fibers, Fermentation without fibers, Distillation: 2x distilled, Still: Copper Pot, Aging: American White Oak barrels, Used barrels, Bourbon barrels

Agave Type: Tequilana Weber, Agave Region: Jalisco (Los Altos), Region: Jalisco (Ciénega), Cooking: Stone/Brick Ovens, Extraction: Tahona, Roller Mill, Water Source: Natural spring water, Fermentation: 100% agave, Stainless steel tanks, Open-air fermentation, Fermentation with fibers, Fermentation without fibers

Agave Type: Tequilana Weber, Agave Region: Jalisco (Los Altos), Region: Jalisco (Ciénega), Cooking: Stone/Brick Ovens, Extraction: Tahona, Roller Mill, Water Source: Natural spring water, Fermentation: 100% agave, Stainless steel tanks, Open-air fermentation, Fermentation with fibers, Fermentation without fibers, Distillation: 2x distilled, Still: Copper Pot, Aging: American White Oak barrels, Used barrels, Bourbon barrels

Appleton Estate Signature Blend Rum is the entry level aged rum in its portfolio. Fifteen select aged rums, aged for an average of 4 years (from a variety of styles and ages) are blended and then rested together again in oak to allow the character, flavor and bouquet to fuse. Note: This was formerly known as Appleton Estate V/X

Blend of 23 rums from 8 distilleries and 7 countries. Sophisticated but not sweet. A complex cider quality with hints of apple on the nose, peanut butter and spice on the lengthy, textured finish. Sip neat or mix into a rum old fashioned.

The nose is redolent of caramel and molasses. Tasting it reveals a fairly sweet rum with chocolate and port wine notes battling it out, making the El Dorado 12 a very popular “gateway rum” for introducing people to “sipping rum.” The mouthfeel is thick and lush, mainly from sugar added post-distillation. It finishes with a bit of menthol that fades into cocoa.

Guyana- This blend of aged Demerara rums is bottled at 151 proof to bring the full flavor to tiki and other cocktails that call for Demerara Overproof rum. Rich flavors of dark, stone fruit, smoky wood, burnt cane, treacle and brown spice.

Young Rhum Agricole exhibits fresh botanical notes and this one is no exception. Neisson’s youngest expression shows clean, herbal flavors of chopped parsley and spearmint, along with fresh grasses. The spirit is column distilled, a method that is equal parts human interaction and the terroir of the Thieubert-Carbet estate on northwest Martinique where all of Neisson’s cane is grown. There’s no need to hide this crisp, dry rhum behind tropical juices. If you aren’t quite sure how to use Rhum Agricole, try making the simple but delicious Ti’ Punch, a signature drink on the island. A mixture of sugarcane syrup and a squeeze of lime let the unique profile of the spirit take center stage in this refreshingly simple cocktail.

Brazil -Novo Fogo Organic Silver Cachaca is distilled from estate sugarcane and rested for one year at a zero-waste distillery in Brazil's Atlantic Rainforest. Banana and floral aromas blend with notes of sea salt and chocolate for a tropical experience!

Made in the northern highlands of Oaxaca where a sparesly inhabited sub-tropical climate produces some of the best sugar cane on earth. Third generation distiller Jose Luis Carrera works with several local varieties of cane grown organically and minimally processed during distillation using only the fresh, lightly pressed cane juice. A true expression of the quality of the cane and the character of the terroir notes here include a pungent green olive brine, wild herbs, fresh baked cornbread, pimento and dried figs. An incredible spirit worthy of any palate. The high proof makes it especially suited for cocktails.

Alexandre Gabriel and David Wondrich have done it again. Following the massive success of 1840 Ferrand Cognac and Dry Curaçao comes this traditional Caribbean nectar based on an 1824 recipe. The excellent Plantation Original Dark Rum from Trinidad sits with Queen Victoria pineapple meat, while pineapple rinds are macerated separately and distilled. This concentrated pineapple spirit is then blended carefully into the infused rum. Traditionally served to guests as a sign of hospitality or given as a special gift, this is hands-down one of the best things we have tasted in years. The best part about it is that it is just such a pleasure to drink. Unless you really hate pineapple, we'd say it's impossible not to fall for this incredible spirit.

Made by Herbert Barbancourt Linge at the newly minted Distillerie de Port-au-Prince from a pot distillation of slow fermented, organic fresh pressed cane juice and syrup, the rum is distilled to 144 proof and brought down to 56% abv prior to bottling. What could be considered over proof for other producers is remarkably balanced and allows this rum to explode with the incredible flavors these exceptional raw materials provide. You can sip it, mix it, have it how ever you want. One thing that is certain is that this is the real deal.

This flavorful blend, made with classic rum cocktails in mind, is composed of a tropically aged rum from Panama, an unaged high ester rum from Jamaica, and an unaged grand arôme rhum (molasses based) from Martinique. The Panama rum acts as a kind of dry and slightly spicy canvas upon which the fruity notes of the Jamaican rum and the complex savory elements inherent in the Grand Arôme weave in and out of each other. Ideal in cocktails like a daiquiri or a simple rum and coke.

Color: Bright orange. Taste: Bittersweet, with notes of zesty orange, herbs, roots, and a touch of vanilla. It is described as having a velvety and rounded texture with a lingering orange flavor. Some might find it to be on the sweeter side of the amaro family. Ingredients: While the exact recipe is a secret, known ingredients include bitter and sweet oranges, gentian, rhubarb, cinchona, and a blend of other herbs and roots. Alcohol Content: Relatively low, at 11% ABV (Alcohol by Volume).

Averna is a classic Italian amaro, a bittersweet herbal liqueur. It originated in Sicily and has been produced since 1868. The secret recipe was originally developed by Benedictine monks and given to Salvatore Averna as a gift. Key Characteristics: Flavor Profile: Averna offers a complex flavor with notes of caramel, orange zest, licorice, juniper, rosemary, anise, and a touch of bitterness. It's often described as having a smooth, full-bodied taste. Averna is made by infusing a base liquor with a blend of herbs, roots, spices, and the essential oils of bitter oranges and lemons. The exact ingredients are a secret. The infusion process takes place in Caltanissetta, Sicily.

History: Braulio amaro was first created in 1875 by Francesco Peloni, a pharmacist in Bormio, Italy. Production: It's made with a closely guarded recipe of over 20 herbs, roots, and berries sourced from the Valtellina mountain region. Flavor Profile: Braulio is characterized by its complex blend of bitter and sweet notes, with prominent flavors of gentian, juniper, wormwood, and yarrow. Aging: It's aged in Slavonian oak barrels for two years, which contributes to its smooth and integrated flavor.

Campari is made from a secret blend of herbs, aromatic plants, and fruit infused in alcohol and water. While the exact formula is proprietary, known ingredients include bitter herbs, aromatic plants, and fruit like chinotto and cascarilla. The distinctive red color was historically derived from carmine dye

Nose: Bright citrus notes of orange peel and grapefruit zest. Herbal aromas reminiscent of gentian root and rhubarb. Subtle hints of cinnamon and clove add warmth. Palate: Initial sweetness balanced by a pleasant bitterness. Flavors of fresh oranges and red berries mingle with herbal notes of wormwood and gentian. A touch of vanilla softens the edges. Medium-bodied with a silky texture. Finish: Long and bittersweet. The citrus and herbal notes linger, with a gentle warmth from the alcohol. A slight dryness encourages another sip. Leaves a refreshing, appetite-stimulating sensation typical of quality aperitivos.

Cardamaro is an Italian vino amaro, a unique type of amaro that uses Moscato wine as its base, rather than the more common neutral spirits or grain alcohol. This sets it apart from many other amari and contributes to its distinct character. Key Characteristics: Wine-Based: Primarily based on Moscato wine, which imparts sweetness and fruity notes. Botanicals: Infused with cardoon and blessed thistle, both related to the artichoke, which contribute to its earthy and vegetal flavors. Other botanicals used include milk thistle, artichoke leaves, calumba, juniper, Gentiana Lutea berries, cloves, liquorice root, and marjoram. Oak Aging: Rested in oak for at least six months, adding layers of spice and texture. Lower ABV: Relatively low alcohol content at 17% ABV. Flavor Profile: Balanced between sweet and bitter, with hints of caramel, spice, toasted nuts, orange peel, and the unique vegetal quality from the cardoon. Some find it resembles a lighter, more drinkable version of Cynar.

Ciociaro Amaro is an Italian herbal liqueur with a rich history dating back to 1873. Key Information: Origin: Created by Vincenzo Paolucci in 1873 in Sora, Italy, a town in the Ciociaria region. Family Tradition: It continues to be made by Vincenzo Paolucci's descendants. Recipe: Based on a secret recipe combining carefully selected natural ingredients, including herbs and botanicals. Flavor Profile: Known for a balanced blend of bitter orange, herbs, and spices, with tasting notes that describe it as citrusy, herbal, floral, earthy, and bittersweet. It occupies a nice middle ground between highly bitter amaros like Fernet Branca and sweeter options like Meletti or Nonino.

Origin: Introduced in Italy in 1952. Ingredients: Artichoke leaves, 13 herbs and plants, alcohol, water, sugar, and caramel. Flavor Profile: Distinctive and bittersweet, with herbal, slightly vegetal, and subtle artichoke notes. It's described as smooth, slightly sweet, and finishing with a bitter edge.

Fernet-Branca is an Italian brand of fernet, a type of amaro or bitter liqueur, formulated in Milan in 1845 and manufactured by Fratelli Branca Distillerie. It is known for its complex herbal flavor profile, described as thick and bitter, with notes of black licorice. Fernet-Branca is made from a secret blend of select blossoms and rare aromatic herbs. It is often used in cocktails and is also reputed to aid digestion.

Flavor Profile: Fernet Menta has a strong herbal and bitter backbone, but is balanced by an intense mint scent. It contains peppermint and menthol in addition to the secret Fernet Branca herbal blend. The flavor profile includes notes of mint, citrus, and a subtle sweetness. Some descriptions also mention flavors of dark chocolate, licorice, chamomile, green tea, and even medicinal qualities like cough drops. Ingredients: While the exact recipe is a secret, Fernet Menta is based on the same recipe as Fernet Branca, which includes a blend of over 40 herbs, roots, and spices. Some known ingredients include aloe, gentian, chamomile, angelica, saffron, myrrh, peppermint, and more. Branca Menta adds more sugar and peppermint oil to this blend.

History: The recipe for Amaro Lucano was first created in 1894 by Pasquale Vena, in his family's bakery in the small village of Pisticci. The company is still family-owned and operated today. Flavor Profile: Amaro Lucano is celebrated for its balanced, complex flavor. It features a unique blend of more than 30 herbs, resulting in notes of citrus and flowers, root beer, and a mix of sweetness, bitterness, and herbal complexity. It's described as less bitter and more approachable than other amari, like Campari.

Flavor Profile: Meletti Amaro boasts a delightful blend of sweet and bitter notes with hints of: Caramel and Chocolate: Providing richness without being overly sweet. Herbs and Spices: A unique blend including saffron, anise, gentian root, and cloves. Citrus: Notes of sweet orange peel add brightness. Violet and Floral: Delicate notes of violet and saffron add a touch of floral complexity. Production: It is made using a unique cold-extraction process called percolation, similar to brewing coffee. Origin: Produced by the Famiglia Meletti in the Le Marche region of Italy. Lower ABV: It has a relatively lower alcohol by volume (ABV) of 32%.

Flavor Profile: Amaro Montenegro has a complex flavor profile that balances sweet and bitter notes. It's characterized by citrus notes, particularly orange zest and mandarin, with underlying spices like cinnamon, clove, and nutmeg. Some also detect a subtle floral hint, such as rose or cherry blossom. It is considered a relatively easy-going amaro, not overly bitter. Ingredients: It's made with a secret blend of over 40 botanicals sourced from around the world. These include spices, dried fruits, roots, seeds, bark, citrus peels, flowers, and species of wood. Only 13 of the 40 botanicals are revealed and are categorized into citrus, spice, and herbal aroma profiles. Production Process: The unique "single boiling" process, involving six separate stages including maceration, distillation, and a final "Premio" step, gives it its distinctive flavor. The "Premio," or Prize, is a secret mixture of 5 botanicals that is added to the final product.

Amaro Nonino has a complex flavor profile that is both sweet and bitter, with notes of orange, honey, vanilla, licorice, allspice, and cocoa. It's less sweet than some other amari, making it easy to sip neat or in cocktails. The finish is often described as mellow, with hints of spice and a lingering bittersweetness

Production: It's made from a secret blend of 33 herbs, spices, flowers, and fruits. Flavor Profile: The amaro is known for its bitter-sweet taste, with notes of orange peel, cardamom, and myrrh. It has a complex flavor profile with herbal, citrusy, and spicy notes.

Flavor Profile: It offers a combination of fresh and light flavors, with prominent notes of hibiscus and orange blossom, giving it a floral and fruity taste. Some also detect citrus, particularly grapefruit and orange zest. Origin of Flavors: The orange blossoms, a traditional flower from the Liguria region of Italy, contribute to its flowery aroma, while distilled hibiscus flowers provide its flavor and pink color.

The term "sfumato" comes from the Italian word for smoke, "fumo". It is also associated with a Renaissance painting technique that creates subtle transitions between light and dark. This name aptly describes the amaro's flavor profile, which combines a dark smokiness with bitter woodiness. Key ingredients and production: Rabarbaro (rhubarb): The star ingredient is a special variety of Chinese rhubarb root. Alpine herbs: Sfumato also features a blend of alpine herbs and berries. Production: Like most amari, it's made by macerating these ingredients in a neutral spirit, followed by the addition of sugar. Flavor profile: Sfumato offers a complex taste experience: Smoky and earthy: The rhubarb root provides a characteristic smoky and earthy flavor. Bitter and sweet notes: It balances bitterness with sweetness, featuring notes of rhubarb, smoke, bitter orange, cinnamon, and other spices. Fruity and woody hints: You may also detect notes of berries and subtle woodiness

Made from: Wild violet blossoms and roots, added to a neutral spirit. Flavor profile: Captures the delicate and elegant flavor of the violet flower, with subtle sweetness and a hint of citrus. It's described as "slightly sweet and very flowery," with a subdued and natural violet aroma.

Dolin Genepy le Chamois Liqueur is a traditional alpine herbal liqueur from Savoie, France. Made by Dolin since 1821 using locally harvested "génépy" (mountain sage), it has a vibrant pale green hue and a bold, herbaceous flavor profile with notes of mint, pine, and lavender. Key characteristics and uses: Origin: Originates from the high mountains of the Savoie region. Flavor: Offers a unique taste of the French Alps, with notes of fresh herbs like mint, pine, and lavender, along with hints of sweetness. Some describe the flavor as falling between absinthe and Chartreuse.

Salers is a French gentian liqueur from the Massif Central region of France, where this style of aperitif originated. It is considered the oldest gentian liqueur produced in this region, with a recipe dating back to 1885. Key characteristics of Salers: Distinctive flavor profile: Salers is known for its pure, firm, rustic, and earthy profile, featuring bittersweet notes and a hint of bitterness derived from the gentian root. It also has a subtle vegetal quality with hints of anise and citrus. Made with Gentian root: The primary ingredient in Salers is the root of the Gentiana lutea plant, a wild flowering plant that grows in the mountainous Auvergne region of France. This root has been used for centuries for its bitter properties and as a digestive aid.

Origin: It originates from Jamaica, where the allspice berry is native. St. Elizabeth Allspice Dram is currently produced in Austria using a traditional recipe that incorporates Jamaican pot-still rum and allspice berries. Ingredients: It's made by steeping crushed allspice berries in high-proof rum, then adding sugar to achieve the desired flavor profile and proof. Allspice, though called "allspice", is a single berry that possesses flavors reminiscent of cinnamon, nutmeg, and cloves, with a peppery note.

Origin: France Distillery: Vedrenne Ingredients: Concentrated passion fruit juice, French sugar, sucrose syrup, reverse osmosis water, and fruits picked at optimum ripeness. Flavor Profile: Exotic, rich flavors, with notes of passion fruit and hints of orange and lemon. It is described as sweet and tangy.