Liars 1153 Broadway

Champagne Method. 22 months on the lees. 1800m elevation Invigorating and fresh. Citrus, poached pear, toasted almond, yeasty.

100% Nerello Mascalese. 24hr skin contact. Aged on lees for 18 months. 500m elevation Sweet herbs like tarragon and basil w/ wet river stones, strawberries and lemon sorbet. Finishes with orange and ginger.

Cabernet Franc/Roditis. 800-900m Separate fermented, blended and aged sur lies. Berry, ripe apricot, green strawberry, prickly pear and wet ferns. Mineral backbone

Okayama Japan. 85% Aki Queen 15% Queen Nina, Bailey A. Strawberry, cantaloupe, lychee, rose, cherry blossom, cotton candy.

100% Syrah, Betroun, 800m elevation. Destemmed and direct pressed. Fermented in neutral oak Tart stone fruit, passionfruit, rose, and loads of salt. Med bodied

Nerello Mascalese and Nerello Cappiccio Etna. 600m Aged in old Slovonian oak. Light bodied, loaded w/ fruit, little forest floor, savory finish. Dried plum/date. Little rustic like smoke and leather.

Touriga National, Jaen, Alfrocheiro Fermented stainless steel 1/3 whole cluter, aged 15 months in old French oak. Black pepper, earthy, red cherries, dried leaves. a little stem present. Think Cabernet Franc.

The collection of agua miel begins by removing the middle spike from the heart of the agave until a bowl-shaped hole is formed. Each day the bowl is scrapped with a shaving spoon that allows the agua miel sap to slowly seep out over a 12 hour period. In Rancho Isidro the Tlachiqueros collect agua miel two times a day with each Salmiana Manso agave providing 20 liters of agua miel daily for 3-4 months. After the agua miel sap is collected and put into tinacal fermenters, it takes 24-48 hours to ferment and transform from the sweet clear liquid into delicious pulque. Once the ferment has transformed into pulque, it is distilled twice in a copper column still.

Dominica. Pot still. Rosalie Bay creates jobs other than poaching, preserves wildlife female distiller, nonprofit Rosalie Bay aged and bottled at origin, directs flow of money to the community even though it’s quite expensive to have the whole operation setup there mission Rosalie Bay Distillery is Dominica’s first & only conservation distillery, dedicated to producing high-quality single-cane-juice rum in ways that support marine conservation. Every part of their operation is built around sustainability, this isn’t just about rum, it’s about protecting the sea, the environment, and the people.

single malt empire rye 100% danko rye grown in the Finger Lakesmalted danko rye is smoked with cherry wood in the grain drying process (in order to get enzymes needed to distill, also builds the flavor) empire rye is a new designation → calls for 75% New York grain, distilled to no more than 160 proof, aged for a minimum of 2 years in charred new oak, aged at a single NY distillery 48% ABV double pot distilled aged for two years in charred new oak finished in local cherry wood MA and NY matchbook Greenport, New York. at the end of Long Island their mission is exploratory, creating small batch spirits that champion agriculture, anthropology, tradition, and science. endlessly inspired by the history of how people have regarded spices, herbs, fruits, minerals each release is a unique result of their R&D, when it’s gone it wont reappear female distiller, sustainable practices, very cool “smoke and spice”

sugar cane anejo rum infused with mushrooms pot still aged minimum of 3 years and 4 months agricole style macerated with organic, locally sourced blue indigo and oyster mushrooms for 6 months charanda: traditional Mexican sugarcane spirit with a DO in the state of Chicoacan often called a regional style of rum high altitude sugarcane, grown in iron-rich red soil (called charanda). gives the spirit a distinctive mineral and earthy quality

apples, Normandy from the Calvados sub-area of the Calvados region (Calvados, Calvados) “The property and orchards are ideally situated in the Calvados AOC, just in between Pays d’Auge and the Domfrontais, producing cider and Calvados with the round and refined flavors of Calvados of the Pays d’Auge and the spicier notes typical of Calvados of the Domfrontais.” calvados is made from cider then distilled into calvados aged in oak from the 17th c farm name Claque-Pepin comes from a type of apple variety which rattles when shaken when ripe. the seeds (pepin) rattle (claque)