Roselle Bar & Lounge

Bavette steak with lemongrass, ginger, garlic, fish sauce (gf) *Contains Fish

Chicken thighs marinated in ginger, garlic, fish sauce, fried and served with kimchi mayo & hot honey sauce. (gf) *Contains Seafood, Fish, Soy, Egg

Seasoned with sesame and nori seaweed with a side of Ginger BBQ Vegan Mayo (gf) (vegan) *Contains Soy

Sesame Lemon aioli, red cabbage, green onion, cilantro, furikake, gyoza style dip (gf) (vegan) *Contains Soy, Sesame

Roasted Cauliflower with vegan tare sauce (gf) (vegan) *Contains Soy, Sesame

(gf) (vegan) *Contains Sesame

(gf) (vegan) *Contains Seafood

Lime leaf, Thai Chili, sesame seeds (gf) (vegan) *Contains Sesame, Nuts

8 Piece Fried Chicken Wings Tamarind Glaze, Fish Sauce, Sambal, Lime, Peanuts, Scallion, Cilantro, Pickled Fresno (GF) Contains: Peanuts, Seafood

Korean chili flake, white miso, and agave marinated beef skewers garnished with thai basil and sesame seeds

Crispy fried Jaffna curry cauliflower bites served with tangy sweet tamarind sauce and a cool mint tzatziki, garnished with fresh parsley.

Fried Kale, Hondashi, Lemon (GF) Contains: Fish, Dairy

Green Goddess dressing, mixed greens, roasted pistachio, radish (gf) (veg) *Contains Dairy, Nuts

Spring Mix, Ginger Balsamic Dressing, Feta, Candied Walnuts, Green Onion, Sesame Seeds (GF) (VEG) Contains: Dairy, Nuts, Sesame

Bavette steak with lemongrass, ginger, garlic, fish sauce (gf) *Contains Fish

Roasted Cauliflower with vegan tare sauce (gf) (vegan) *Contains Soy, Sesame

Chicken thighs marinated in ginger, garlic, fish sauce, fried and served with kimchi mayo & hot honey sauce. (gf) *Contains Seafood, Fish, Soy, Egg

American cheese, pickles, burger sauce, brioche bun *Contains Soy, Egg .

Pastrami, provolone, smoked gouda, kimchi mayo slaw, furikake french fries, malt pickled onions, served on a Camina Bakery brioche bun. *Contains Soy, Sesame, Seafood, Fish, Egg

Enjoy our chicken thigh, marinated with Jaffna Curry spices and corn flour, coated in shredded coconut and fried to perfection. Served on Camino Bakery Brioche, it comes with honey lime sauce, melted provolone cheese, creamy slaw, pickled Fresno peppers, marinated pineapple, pickle chips, and Thai basil for a burst of flavors. *Contains Soy, Egg, Coconut

Blanco Tequila, Old Tom Gin, Green Chartreuse, Vermouth, Pandan

St. George Baller Whisky, Cynar, Fino Sherry, Carpano, Cassis, Salt

St. George Chile Vodka, Hibiscus, Ancho Reyes, Liqueur, Lemon, Jalapeno

Aged Rye Gin. Bruto Americano, Sherry, Sage

Bolivian Brandy, Blended Scotch, Sherry, Fig, Lemon, Nutmeg

Beefeater Gin, Strawberry, St. Germain, Lemon, Bitters, Thai Basil, Chile Tincture

Bourbon, Hay Amaro, Suze, Strega, Honey

Nephew & Wray Rum, Denizen Merchant Rum, Grapefruit, Lime (Clarified with yogurt) Topped with Grapefruit Soda

Pomegranate, Cinnamon, Honey, Lemon, Apricot , Bourbon, Pineapple Rum, 5 spice bitters

Grapefruit, Strawberry, Montenegro Amaro, Hayman's Old Tom Gin, Lemon

Pomegranate, Celery Bitters, Ginger, Lunazul Reposado Tequila, Ginjo Sake, Lemon

Jamaican Sugarcane Rum, Black Rum, Cherry, Aperol, Lime, Fino Sherry

Gin, Honey, Orange Liqueur, Lemon

Elijah Barrel Proof Bourbon, Carpano Antica, Campari, Gran Classico

Rum, Coke, Allspice, Lime

Barbancourt Rum, Lime, Sugar

Goslings Black Rum, Campari, Jamaican rum, Pineapple, Lime

Denizen Merchant Reserve Rum, Orgeat, Curacao, Lime, Mint

Astral Blanco Tequila, Agave, Lime, Salt

Beefeater Gin, Campari, Carpano Antica Vermouth

Elijah Craig Barrel Proof Bourbon, Demerara, Bitters, Orange & Lemon Zest

Lunazul Reposado, Grapefruit, Lime, Agave, Q Grapefruit Soda

Bank Note 5 Year Blended Scotch, Honey, Ginger, Lemon

Old Forester, Orange Juice, Lemon, Cane, Egg White

Lyre's Red Aperitif, All The Bitters, Orange Bitters, Grapefruit, Lemon, Q Grapefruit Soda

Lyre's Gin, Cucumber, Lavender, Lemon, Soda

Floral Aperitif, Rosemary, Rose, Lyre's Champagne, Lime, Soda

Pathfinder Amari, Fig, Lemon, Lyre's Champagne

All The Bitters special recipe, Giffards's red aperitif, Divino Aperitif, Monday Gin, All the bitters aromatic and orange bitters

Cava, Pineapple, Lemon, Ginger, aromatic bitters, Soda *Kava Kava is an herbal remedy that's made from the roots of Piper methysticum -- a type of plant found in the islands of the Pacific Ocean. Its name literally means “intoxicating pepper.” People who live on Pacific islands like Fiji and Tonga have used it for hundreds of years in social gatherings and traditional medicine. They dry out the roots or crush them into a powder. Then they add water and drink the mixture.

Barbancourt 5 Rum, Demerara, Lime, Cremant Sparkling Wine, Served with Mint Sprigs

Aperol, Q Soda, Cremant Sparkling Wine, Served with an Orange wedge

Campari, Vermouth, Smith & Cross Rum, Cremant Sparkling Wine

Mastiha, Mezcal, Strawberry, Thai Basil, Lemon, Sparkling Wine

1 Bozal Cuishe The nose is driven by intense aromas of citrus, with burnt orange complemented by notes of honeysuckle and herbaceous flowers. On the palate, layers of raw honey are balanced with jalapeño spice. A strong minerality spreads throughout the mouth leading to a smoky finish with a touch of wet stone. 2 Bozal Cenizo This Cenizo opens with bright aromas of tropical fruits, sweet honey and earthy redwood. The palate is driven by big fruit flavors of elderberry, papaya and stone fruit. Hints of black pepper and roasted green pepper add spice to the slight smokiness on a smooth and long finish. 3 Bozal Madrecuishe The nose is complex, with aromas ranging from bright guava to bell pepper, to fern. A smooth mouthfeel introduces tropical notes of passionfruit, honeydew melon and lemon balm. Rounded out by green pepper, the finish is smooth with a touch of minerality

1) Tosba Espadin is made with ten year old agave plants. This Mezcal has a light nose with a long-lasting citrus and fruitiness on the tongue. There is a subtle flavor of smoke that is the result of the wood fired roasting of the agave hearts. The flavor of Espadin transports you to a tropical environment. It is good to enjoy neat, though it also makes a great cocktail. 2) Tosba Pechuga, a triple-distilled mezcal using a combination of fruits plus a raw turkey breast. These ingredients are placed in a cotton net suspended by strings in the still. tons of fruit & umami character, including robust nose of almonds, baked apple, grilled pineapple, basil, chocolate. The flavors are persistent and hang throughout the rich mouthfeel and long finish. 3) Tobalá, a precious treasure with a sweet and fruity nose, this is a bright and fruity example of the variety, with distinct notes of grilled pineapple, black pepper, young st

1) Vago Elote from Aquilino Garcia Lopez has a nose full of smoky toasted corn and dry river stones. The body is sweet with wood tones and layers of honeycomb, green tropical fruit, and smoke. This is a triple distilled Mezcal. Between the second and third distillations, Lopez adds roasted corn from his farm. The roasted corn taste shines through to the finish. 2) Vago Mexicano has a nose of peaches and cinnamon, a silky body, a well-balanced palate of ocean breeze and hot desert rocks with a finish of toasted vanilla and caramel. The maguey Mexicano that Aquilino uses for this Mezcal is sourced from his and his neighbor’s farm in Candelaria Yegolé. This varietal is native to not just the region or the valley, but that actual hillside. 3) Vago Espadin from mezcalero Joel Barriga is produced in Hacienda Tapanala, Oaxaca. Joel is Aquilino’s cousin and his family has also been making mezcal for many generations. Aquilino worked with Joel for several months to ensure that Joel’s me

1) La Medida espadin, crafted with meticulous attention to detail, the production of La Medida Espadín Quiatoni begins with the careful cooking of the Espadín agave hearts. The agave is traditionally cooked in conical earthen ovens, allowing the flavors to develop and intensify while preserving the essence of the land. 2) Tlamati tequilana, Produced from Tequilana Weber (Blue Agave) using traditional roasting and distillation techniques, resulting in a smooth and authentic agave spirit. Made from 100% Tequilana Weber agave. Traditional Craftsmanship: Handcrafted using authentic Mexican methods. 3) Lamata Ensamble is produced by Jose Castellanos in Las Virgenes in the northern state of Tamaulipas using equal parts of three agaves: 33% A. Asperrima, 33% A. Americana, and 33% A. Univittata.

1) Meticulously crafted at the Miyagikyo Distillery, Nikka Coffey Malt Whisky is a single malt made with 100% malted barley. Nikka Coffey Malt Whisky has an aroma of cinnamon, lemon and butterscotch, which gives way to an intoxicating palate filled with clove, coconut, orange marmalade and oak. The finish is soft, with hints of mint, grapefruit zest and potpourri. 2)A single grain whisky, rarely bottled on its own, distilled in Nikka's signature Coffey still. Awarded Gold Medal at the 2019 World Whiskies Awards and at International Spirits Challenge 2020. 3) Nikka From The Barrel is a blended whisky which was released in 1985. The development of this expression started with an aim to deliver full flavors and richness of whisky like "from the barrel", which only blenders can sniff the unique combination of complex blending, higher ABV 51.4% and "marriage" process.

George Dickel Bourbon (1oz) & Crux PIlsner

(1 oz) Lunazul Reposado Tequila & Modelo beer

1 oz 400 Conejos Mezcal & Modelo beer

Paddy's Whisky & Guinness

1 oz Barbancourt Rum & Modelo Beer

4.7% - This tart ale has incredible notes of fresh grapefruit and resinous Chinook hops. Brewed with fresh spruce tips, this beer is bright and acidic with luscious hop character.

5% - Local legends Ramble West are cookin' up our favorite pale ale in Chico. Tons of orange, grapefruit, and tangerine aroma with a malt bill to stand up to it. This one won't disappoint.

7.1% - A wonderful WC IPA hopped with Idaho 7 Cryo, Mosaic, Strata, & Simcoe. It pairs perfect with sunny springtime weather.

4.9% - Brewed with Hallertau Mittlefruh. Notes of fresh flowers, white peppercorn, and lightly toasted crackers. 2023 World Beer Cup - GOLD, German-Style Pilsner. 2022 Great American Beer Fesival - SILVER, German-Style Pilsner.

Socks & Sandals (6.6%) Foggy IPA double dry hopped with Citra, Centennial, Simcoe & Chinook

4.9% - This award-winning Munich Helles lager is everything you want from the style. Nuanced malt flavors, highly drinkable, refreshing, beautiful. Best in show at the CA Craft Brewers Cup.

You know it, you love it. Fully nitrogenated cans of an old favorite.

Pork soda, baby.

5.2% - Old school German Pilsner done in a modern way. Simply delicious.

4.8% - A wonderfully light rice lager from industry titans Crux Fermentation Project. This light Japanese-style lager is brewed with Hallertau hops and whole grain calrose sticky rice.

0.5% - Crux fermentation project is a house favorite. This time around, they're bringing you all of their typical finesse in a non-alcoholic package. No hangover, no problem.

Ghostfish and The Mountaineers were both founded on the idea of transcending limits. We thrive on a spirit of wonder, a sense of adventure, and a commitment to the wild places of the Pacific Northwest. We’re powered by strong passionate communities who support our missions. Whether it’s distinctive craft beer made from high-quality, low-impact grains, or unique, life-changing experiences in the outdoors, we believe life is meant to be lived and lived well–no matter who you are. This is Kick Step IPA: a liquid representation of our shared value with The Mountaineers.

6.9 % - Mazama brings bright botanicals together with orange peel and a subtle pear finish for a cider unlike any other. Made with our apple blend, we added Winesap and Marie Menard apples to enhance the citrusy aroma and give a pop to the finish of this springtime seasonal. Juicy, bright and perfect for the dreams of sunshine.

Fresh nose with scents of citrus fruit and white flowers open up to notes of honey and dried fruit. The palate is fresh and balanced, featuring perfect balance between vivacity and roundness. Burgundy has historically been one of the oldest terroirs of reference for Chardonnay wines. Our ‘Origines’ cuvée is crafted from grapes hailing from a mosaic of plots that overlie calcareous clay soil, with varying exposure and altitude. The diversity of these terroirs along with careful vinification and ageing allow the Chardonnay grape to produce an aromatic, fresh, round wine.

Wine Spectator-Marlborough, New Zealand- Intense and fresh, with green apple, dried pineapple, candied ginger and lemon curd flavors that show a hint of ripe melon, followed by details of lemon verbena on the finish.

This wine was fermented in large stainless-steel vessels and pressed to neutral oak upright tanks once dry. All lots were kept separate and racked once or twice, based on individual need. The wine underwent malolactic fermentation in tank and was aged on fine lees for approximately 10 months prior to blending and bottling. The 2021 Brendel Cooper’s Reed Cabernet Sauvignon is a fresh and vibrant take on Napa Valley’s famed grape varietal. Harvested under moonlight, the fruit is crushed at cool temperatures and then thoughtfully monitored throughout fermentation. After a 7-10 day fermentation, the wine is gently pressed to oak casks where it is allowed to mature for 9 months prior to bottling. Fruit is sourced from prized vineyards in Napa and Sonoma, giving the wine its mouthwatering structure, and elevage in upright oak casks preserves the bright red and black fruit characteristics. – Brittany Sherwood, Director of Winemaking

The Barbera grapes grown in the Barolo area give full structure, plummy and complex flavor, with spicy and ripe fruit, blackberry aroma and a hint of toasted tobacco. It ages quite well. Vinous, this classic Barbera has a very well balanced acidity and really represents the traditional character of the Barbera grape.

This wine showcases a blend of the unique terroirs that exist in beautiful Sonoma County. We’ve sourced a wide variety of grapes from the mountainous Alexander Valley, the foggy low-lying vineyards of the Russian River Valley, the bright sunny Sonoma Valley and the cool and edgy parts of Sonoma Coast. The diversity of soils, weather and aspects make this wine what it is.

A lightly aromatic and tannic skin contact white wine with soft yeastiness. A blend of Welschriesling, Pinot Gris, and Traminer all given 5 to 7 days of maceration on the skins. Certified biodynamic farming, spontaneous fermentation in stainless steel, no filtering or fining, and very low sulfite additions. Naturally hazy, notes of apricots and goldenberries.

This junmai ginjo sake is brewed in Berkeley with Calrose polished to 50%

A wonderfully well-balanced wine, with fine bubbles, persistent foam, and a well-developed length on the palate. Fresh and powerful bouquet with beautiful ripe yellow fruit aromas. This Cremant combines the finesse of Chardonnay and the power of Pinot Noir. Blend: 60% Chardonnay, 40% Pinot Noir

Citrus peel on the nose followed by layers of soft vanilla. This crystal-clear spirit has the smooth, medium-light body and clean flavor profile of a classic wheat vodka. The bite of crisp pepper evolves into a long finish of caramel, lemon, and orange zest. We filter our vodka once using minimal charcoal to retain the character of locally sourced grain, while our fractioning still ensures a superior clarity and sharply focused structure. This complex, opulent vodka is delicious simply on the rocks or with a twist.

This version uses a little known variety of lime that is more aromatic than the standard lime and used extensively in Asian cooking. As with their other flavored vodkas they infuse and macerate their flavorings, rather than add extracts or chemicals to a grain alcohol base.

At Ketel One, good taste runs in the Family, and we were born to cocktail. Today, we’re a modern spirit, with a touch of Dutch. With its distinguished taste and smooth citrus finish, Ketel One Vodka stands in a league of its own.

Each batch of our Vodka is handcrafted from 100% Californian organic red winter wheat. Our grain to glass process maintains the uniquely delicious character of the wheat, creating a super-smooth, slightly sweet sipping vodka.

Green Chile paints a portrait of perfectly picked peppers. Master distiller Lance Winters created St. George Green Chile Vodka to capture the kaleidoscope of flavor found in fresh peppers. Jalapeños, serranos, habañeros, and bell peppers build layers of soft, sweet heat, while lime and cilantro add a chef’s touch.

An aromatic and mouthwatering vodka loaded with the taste and perfume of fresh, ripe oranges and the warmth of California sunshine.

A vodka by St. George could only feature one thing. Pears are the secret to creating a decadent vodka with luxurious texture and refreshing aromatics. Decades of distilling Bartlett pears has shown us just what this gorgeous fruit is capable of. St. George All Purpose Vodka has a distinctively lush mouthfeel with floral aromatics that shine just as much with soda as they do in a Martini.

Tito's Handmade Vodka is a vodka brand made by Fifth Generation, founded by Tito Beveridge in 1997 in Austin, Texas – specializing in vodka made from yellow corn, rather than potatoes or wheat. It is distilled 6 times and unaged.

A quintessential London dry gin made with big juniper character and strong citrus notes, this is an authentic London dry for those that enjoy the real taste of gin.

The nine botanicals found in Fords Gin are sourced from Joseph Flach & Sons Ltd. They have been importing medicinal and culinary botanicals from around the world for London gin houses & tea companies since 1882, a time when tea houses and gin palaces thrived. These botanicals sourced from across the globe give Fords Gin a bold and balanced flavour that allows for versatility in classic gin cocktails.

Each batch of our Gin starts with the same organic red winter wheat as our Vodka. This base is classically distilled with juniper berries and both traditional and freshly Californian botanicals. Unique to our Gin you will find fresh zested lemon and orange along with tea-like hibiscus.

St. George Valley Gin is a 45% ABV, citrus-forward craft gin from Alameda, California, inspired by the citrus groves of the Central Valley. It is distilled from grain with 25 botanicals, including fresh orange blossoms, Valencia/Seville oranges, grapefruit, lemon, and lime.

Terroir began with a hike and a fir tree. Master distiller Lance Winters created St. George Terroir Gin to evoke the magic of the forest. Wildcrafted Douglas fir and locally foraged California bay laurel form its signature, while coastal sage and wok-roasted coriander connote the hillside chaparral.

Botanivore says “forever” as only a distiller could. When the love of master distiller Lance Winters’ life asked why he didn’t make her favorite spirit, his answer was St. George Botanivore Gin. Its “meadow in bloom” balance of tangy citrus, bright hops, fresh herbs, and exotic spices has been winning the hearts of drink lovers ever since.

Our love for juniper is only rivaled by our love for breaking with convention. With its malted rye base, St. George Dry Rye gin is as velvety as it is groundbreaking. Black pepper, coriander and citrus compliment its juniper punch, whilecaraway accentuates the decadent texture of this tipple-transforming spirit.

Furthering the legacy of the original London Dry recipe, Tanqueray No.10 sets the standard as the first ultra-premium gin. Distilled in small batches with the four original botanicals of London Dry and the addition of fresh whole grapefruits, oranges, limes and chamomile flowers, Tanqueray No. 10 Gin brings an explosion of fresh citrus with every sip.

The Hayman family is the oldest gin-distilling family in London, dating to 1863. Hayman's Old Tom is a rich and rounded style, with a slight sweetness, made to the family's original recipe.

Japan- Distilled in Nikka Whisky's signature coffey still, this rich and mellow gin is characterized by a luxurious and silky texture. Aromatic complexity relies on the refreshing burst of citrus, delicate fruitiness of apples and hints of pepper. Gold Medal - World Gin Awards 2019.

Plymouth, UK- Splendidly unique and vibrant with juniper being nearly equaled by citrus fruit and candied zest, coriander, cardamon, and bold black pepper on the palate. Ideally proportioned and versatile for the bar. DOUBLE GOLD MEDAL - 2016 SAN FRANCISCO WORLD SPIRITS COMPETITON.

The Hayman family and its forebears have supplied this very same bright and robust gin to both the British Admiralty and trade from 1863. The family delivered to the Royal Dock of Deptford, the largest of the three Admiralty Victualling Yards. From the 10 Hayman’s botanicals, Royal Dock emphasizes angelica and coriander for pepperiness, and licorice root for a creamy texture.

Gin distilled from local botanicals and the spent agave from mezcal production in the district of Tlacolula in Santiago Matatlán, Oaxaca Maestro Destilador Gonzalo Martinez After it’s use in his family’s mezcal production, spent agave fiber (bagasse) is re-milled by hand using a large wooden mallet Combined incrementally with spring water and refermented using only wild yeast Distilled once on a copper still (Artesanal) before 15 locally sourced botanicals are added in the second distillation Highlighted botanicals include juniper, hoja santa (Mexican pepperleaf), basil, cinnamon, guava, orange & lime peel, eucalyptus, lemon grass, and mint; all botanicals, including the juniper, are sourced within Tlacolula. Rested in glass for one year before bottling A bright nose of lime oil, green cardamom, and yellow bell pepper is underscored by earthy, sweet molasses and roasted agave piña.

Roku Gin is a premium Japanese craft gin produced by The House of Suntory, featuring a blend of six unique Japanese botanicals—sakura flower/leaf, yuzu peel, sencha/gyokuro teas, and sansho pepper—representing the four seasons. With 43% ABV (86 proof) and a 6-sided bottle, it offers a complex, balanced, and citrusy flavor profile

Forget everything you think you know about gin. And if you don’t drink gin, forget that, too. Born from the untamed countryside of Greece, where botanicals grow as wild as the spirit runs free, our exceptionally smooth and complex gin is made to be savored neat as much as mixed. Take a sip, and see where it takes you…

juniper-forward Dry Rye Gin with time in ex-wine casks, making it a genre-defying spirit that will delight fans of genever, whiskey and those who love to blur boundaries.

400 Conejos® is Mexico’s favorite mezcal and carries ancient mesoamerican traditions in every bottle. Our mezcal comes from 100% Espadín agaves that are carefully selected and harvested in Mexico’s renowned state of Oaxaca.

400 Conejos® is Mexico’s favorite mezcal and carries ancient mesoamerican traditions in every bottle. Our Cuishe is a 100% agave blend of carefully selected Espadín and Cuishe agaves from Mexico’s renowned state of Oaxaca.

400 Conejos® is Mexico’s favorite mezcal and carries ancient mesoamerican traditions in every bottle. Our Tobalá is a 100% agave blend of carefully selected Espadín and Tobalá agaves from Mexico’s renowned state of Oaxaca.

This Cenizo opens with bright aromas of tropical fruits, sweet honey and earthy redwood. The palate is driven by big fruit flavors of elderberry, papaya and stone fruit. Hints of black pepper and roasted green pepper add spice to the slight smokiness on a smooth and long finish.

The nose is driven by intense aromas of citrus, with burnt orange complemented by notes of honeysuckle and herbaceous flowers. On the palate, layers of raw honey are balanced with jalapeño spice. A strong minerality spreads throughout the mouth leading to a smoky finish with a touch of wet stone.

Bozal Ensamble is made with maguey Espadin, Barril, and Mexicano. The maguey Barril and Mexicano in this mezcal are both harvest from the wild, while the maguey Espadin is cultivated. This ensamble is slightly smoky with an herbaceous undertone that rests on the center of the palate. Citrus and floral notes from the Barril are introduced and strengthened by the warm viscous finish of the Mexicano. This ensamble is produced by three different mezcaleros (Fermin Garcia, Lucio Bautista, or Don Adrian Bautista) from two different towns (San Dionisio Ocotepec or Ejutla de Crespo). Check your bottle for details.

The nose is complex, with aromas ranging from bright guava to bell pepper, to fern. A smooth mouthfeel introduces tropical notes of passionfruit, honeydew melon and lemon balm. Rounded out by green pepper, the finish is smooth with a touch of minerality

This thick-foliaged, wild agave, often used as fencing to divide land in Oaxaca, intensifies the complexity of this mezcal. As citrus and floral notes arise, hints of green peppers compliment the nose. The palate is a delightful balance of citrus and creamy banana.

Part of the American Oaxacensis agave family, the Castilla is a close cousin to the Espadín agave. Smaller in size than an Espadín and often discovered more in the wild, this agave is heavily influenced by its terroir. Sourced from deep in the heart of the Oaxaca valley close to a river, the agave added fruit forward notes.

Chino Verde is a wild, extremely rare agave foraged from the Sierra Madre del Sur mountains. This agave can grow quite large and is usually harvested between seven and nine years of age. The concentration of sugar in the fully mature agave produces an extremely powerful mezcal.

Part of the American Oaxacensis agave family, the Coyote is particularly hard to find in the wild. Sourced from Villa Sola de Vega in Oaxaca, this agave is typically characterized by its herbaceous and earthy aromatics with a spicy finish.

A subspecies of the Karwinskii Family of agave, the Tobasiche is a wild agave that needs twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and cedar-like aromatics with an earthy finish.

Bozal Tepeztate is made with agave Tepeztate (Marmorata), which has a distinct, erratic leaf structure and flourishes best on the sides of steep, rocky cliffs. This mezcal was produced in Santa Ana del Rio, Oaxaca. This mezcal has herbaceous aromas, with a touch of wet stone on the nose, accompanied by grapefruit zest, orange flower and pine.

A small agave varietal, the Tobalá, a subspecies of the Potatorum Family of agave, has broad, spade-like leaves. The compact size of this agave yeilds limited quantities of mezcal and takes 12-15 years to reach full maturation. Known to many as the king agave, Tobalá can only grow from seed and is becoming increasingly rare. This agave offers intensely aromatic mezal with complex notes of tropical fruit.

Mezcal Burrito Fiestero hails from the mountainous State of Durango. The company has an agave reforestation campaign called “ONE FOR ONE” where they plant one maguey Cenizo per bottle that is produced, essentially planting 10 times more than what they use. They also play an important role in the sustainable development of San Nicolas, Durango by becoming the biggest jobs provider of the region.

Cuish has quickly become one of the most respected new bottlers of traditional mezcals, produced by independent families of artisans. This special batch release was created from a blend if Espadin and Espadilla agaves from the Mixteca Alta region of Oaxaca. A spirit of staggering beauty.

Hand-crafted alongside the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of tropical fruit, honey, & roast agave; palate offers ginger, cinnamon, & tangerine, with a soft finish. ABV 42.

Crafted by the incomparable "In Situ Team" of maestro mezcaleros, this unique mezcal is distilled from 100% Cuixito (A. karwinskii), a smaller subspecies renown for its distinctive characteristics. Employing traditional practices, the agave is cooked in an earthen oven, milled manually using wooden mallets and a mechanical crusher, and fermented in open-air wooden vats made of oak. The spirit is distilled twice using traditional Filipino-style clay pot stills maintaining its 'alta gama' purity, requiring no adjustments. Intriguingly savory aromas of granite, haricot vert, sage, catnip, jasmine, and lemon zest set the stage for a palette bursting with flavors of pepitas, fennel, stewed raisins, paprika, papaya, and a hint of brine, rounded off with the dryness of a scone. This exquisite mezcal, with an ABV of 51%, had a limited production of just 110 liters.

Lamata Ensamble is produced by Jose Castellanos in Las Virgenes in the northern state of Tamaulipas using equal parts of three agaves: 33% A. Asperrima, 33% A. Americana, and 33% A. Univittata. In this region of Tamaulipas, both the Agave Asperrima and Agave Americana are referred to simply as “Maguey” while the smaller Agave Univittata is called “Amole”. All three agave are cooked together in an underground oven and their juices are squeezed out using an antique wooden sugar-cane trapiche (seen in drawing on front label). The fibers are discarded and only the juices of the agave are fermented. The juice is fermented spontaneously with spring water. Due to the proximity to the Texas border, the traditional still is a Moonshine style still brought from the Southern US states, popularized during US prohibition. Basically a traditional pot still, this system is differentiated by a wooden barrel or “thumper” being connected between the pot and the serpentine.

Lamata Madrecuixe Oaxaca from Sozimo Jarquín is produced in the community of Miahuatlán, Oaxaca. Sosimo is quickly becoming a well-known name in the Oaxacan mezcal scene. He works alone and produces a very small amount of mezcal annually.

Produced from Tequilana Weber (Blue Agave) using traditional roasting and distillation techniques, resulting in a smooth and authentic agave spirit. Artisanal Agave Spirit: Made from 100% Tequilana Weber agave. Traditional Craftsmanship: Handcrafted using authentic Mexican methods. Tasting Notes: Aromas of fresh agave, earth, and citrus. The palate is smooth and slightly sweet, with flavors of cooked agave, vanilla, and a touch of pepper, followed by a clean finish.

Experience the authentic spirit of Mexico with Divino Maguey Espadin, a premium mezcal that captures the essence of the noble Espadín agave. Each sip reveals the character of this remarkable plant, known for its sword-like leaves and rich sugar content that creates a naturally smooth and complex flavor profile. Crafted using centuries-old traditions in the heart of rural Mexico, this mezcal connects you to the land and the passionate artisans who have perfected their craft across generations. When you choose Divino Maguey Espadin, you're not just enjoying an exceptional spirit—you're supporting local Mexican communities and helping preserve the time-honored methods that make authentic mezcal possible. From the first taste to the lingering finish, this 100% Mexican mezcal delivers an uncompromising experience that speaks to both tradition and quality, making every occasion feel special and every moment worth savoring.

Divino Maguey Mezcal Abocado con Guayaba is a unique mezcal that infuses the sweetness of guava into the traditional flavors of roasted agave. The result is a smooth, fruity profile with notes of tropical guava, roasted agave, and a subtle smokiness. Perfect for sipping neat or mixing in creative cocktails, this mezcal offers a refreshing twist on traditional mezcal.

Tamarindo: It is a tree with a hemispherical crown that reaches up to 25 meters. Tall. Its leaves are bipinnate and its yellow and red flowers. The fruit is a brown pod containing 2 to 6 seeds. At maturity, the tamarind shell becomes brittle and separates from the pulp, which is characterized by being very acidic. It has unique nutritional properties, thanks to its content of tartaric and citric acid, a large amount of vitamins and a very high fiber content, almost as much as coconut. Consuming it is a natural way to obtain the nutrients our body needs, which is why it coul

Don Mateo Cupreata is made with semi-wild agave Cupreata by maestro mezcalero Emilio Vieyra. The terroir of Michoacan is characterized by its rivers; the Trans-Mexican Volcanic Belt with many active, dormant and extinct volcanoes; and the variety of forests from conifer to tropical. The Vieyra Vinata is cut into the side of a hill in the steep highlands above Morelia in the Rio Balsas region surrounded by temperate evergreen forest. The high-altitude climate is characterized by sandy-soil and moderate rainfall. The forest floor is soft with pine needles, moss and a red sandy clay; all of which are influences in the flavor profile of Don Mateo Cupreata. The agave used in this mezcal begin life in the Vieyra agave nursery. Once they grow to a healthy size, they are replanted on the mountain slopes surrounding the palenque, and left to grow undisturbed until reaching maturity.

Don Mateo Pechuga (Delia Vargas Vieyra) is an exclusive K&L Wines variation on the regular Don Mateo Pechuga that is more widely available. The Vieyra family is commonly regarded as one of Michoacán’s very best distillers. Delia Vargas Vieyra is the matriarch of this highly respected family. Despite what the label says, this special batch of Pechuga is made with maguey Cupreata and maguey Cenizo. The agave were roasted over Pine and Oak with a tiny bit of Mesquite as a starter. They were crushed by hand and fermented naturally in oak vats before being distilled on two wooden stills, one made of Pine and the other from Oyamel (sacred fir). Within the still Delia suspended a mixture of Turkey, Venison, Rabbit, and Iguana. To balance these unusual flavors, she also added Tejacote (crab apple), stone fruits, clove, cinnamon, almonds and other flavors. The resulting mezcal produced just 395 liters and was rested for 6 months in glass before being bottled.

Cruz de Fuego Espadin is produced by Margarita Blas in Santiago Matatlan using agave Espadin. Her mezcal is traditionally produced using an underground stone horno, tahona, and copper stills.

Fidencio Tobala is made with 100% wild agave Tobala. It takes 12-15 years to mature and it’s pit roasted over black oak for five days before being double distilled in copper. This Mezcal has a variety and fruit and acidic flavors that present differently with every sip.

Ilegal Joven is unaged, which sets it apart from Ilegal reposado and Ilegal anejo which are aged. It has deep agave aromas, and hints of green apple, citrus and white pepper. There is a lingering heat and sweet agave feel. This Mezcal is ideal for cocktails and perfect to be sipped on its own.

Koch Coyote is made from wild maguey Coyote. Some batches of this mezcal are made by mezcalero Pedro Hernandez in San Baltazar Guelavila. They typically have a round mouth feel and herbal flavor notes with hints of light fruit tones. It is both sweet and spicy. Other batches are made by Alberto Vasquez in Sola de Vega.

Blanco/Joven Maguey Espadín 7-9 years of agave maturation Handcrafted in Jayacatlán, Oaxaca Two distillations in clay pot 47% Alcohol by volume. On the palate: Medium-bodied with mineral notes and light touches of chai tea. A silky texture with candy cotton flavor and a long finish of almond butter.

Blanco/Joven Maguey Espadín 7-9 years of agave maturation Handcrafted in Sola de Vega, Oaxaca Two distillations in clay pot 47% Alcohol by volume. On the palate: Medium-bodied with mineral notes and light chai tea. A silky texture with candy cotton flavor and a long finish of almond butter.

Koch Tobala is made with wild maguey Tobala. The maguey Tobala is very small, and a large amount of agave pinas are needed to make a single batch of mezcal. The Tobala is notably complex in taste and mouthfeel. Koch Tobala is harvested after 9 years of growth. It is made by Pedro Hernandez in San Baltazar. It is a subtle mezcal with floral tones and a great herbal permanence on the palate.

Blanco/Joven Maguey Arroqueño 8 - 15 years of agave maturation Handcrafted in Río de Ejutla, Oaxaca Copper still with rectifier plates 47% Alcohol by volume. On the palate: Medium-bodied, with sweet attributes, presence of toffee and a nice fruity finish of grapes, orange, and hints of ripe pineapple and quince.

This Koch Ensamble is made with Agave angustifolia and Agave karwinskii in Rio de Ejutla, Oaxaca by Maestro Mezcalero Adrian Bautista. The agave were ground by tahona, fermented in open-air cypress vats with river water, and distilled in a copper refrescadera still.

Koch Espadin is made with 100% farm-grown agave Espadin in San Baltazar. This mezcal is made by mezcalero Pedro Hernandez. It has sweet, fruity tones and a light taste of coconut mixed with herbs and spices. Koch has another Espadin produced in Rio de Ejutla by Lucio Bautista.

Blanco/Joven Maguey Tepeztate 12-15 years of agave maturation Handcrafted in San Baltazar Guelavila, Oaxaca Two distillations in copper still 47% Alcohol by volume. On the palate: Notes of Jalapeño pepper and citric fruits. Wet stones, herbaceous and black pepper nuances on the mid-palate. Gentle smoky grilled meat in the background, and medium persistence.

A blend of two types of agave unlocks natural flavors often hidden behind the smoke. Madre Ensamble is crafted to redefine the perception that all mezcal is overly smoky by balancing the flavors of Espadin and Cuishe agaves. The perfect first taste for a new mezcal drinker, or a great everyday sipper for the mezcal aficionado.

Derrumbes San Luis Potosi is an example of a very particular style of mezcal crafted in the high altitude Central Mexican Plateau, in the state of San Luis Potosí. This mezcal is made from the region’s wild agave Salmiana, giving it a unique, vibrant flavor. Certain bottles list agave Crassispina as the subspecies. Despite its abundance, this type of agave has a very low yield. The mezcalero needs up to four times as much of it to create an equal amount of spirit when compared to the blue agave used in the tequila region. Grown in calcareous soils, this mezcal terrifically showcases its terroir characteristics, with chalky notes very evident in the flavor profile. Produced in an old traditional hacienda, above ground ovens known as hornos are used to cook the agave which mean their mezcal is not smoky. Once cooked, the agave is crushed by a tahona, fermented naturally with wild yeast, twice-distilled in small copper pot stills, and bottled around 43% ABV.

Introducing La Medida Espadín Quiatoni, an exceptional 750ml bottle of mezcal crafted with the revered Espadín agave variety. This mezcal embodies the rich traditions and expertise of mezcal production in Quiatoni, a renowned region in Oaxaca, Mexico. The Espadín agave, known for its robust and versatile qualities, forms the foundation of this mezcal. La Medida Espadín Quiatoni showcases the full expression of this agave's flavors and characteristics, resulting in a mezcal of exceptional quality and depth. Crafted with meticulous attention to detail, the production of La Medida Espadín Quiatoni begins with the careful cooking of the Espadín agave hearts. The agave is traditionally cooked in conical earthen ovens, allowing the flavors to develop and intensify while preserving the essence of the land.

Despite it’s name, Mezonte Tepe is NOT made with maguey Tepextate. Instead this gets it’s name from the Tepehuano community where it’s produced, at the border of Jalisco, Nayarit, and Durango. This reclusive community insists on isolation from western culture ​and the specific location of this distiller is somewhat mysterious. This spirit is made with maguey Cenizo (Agave bovicornuta). The term Cenizo is used to describe a lot of different agaves, and in this case this agave is also commonly referred to as maguey Lechuguilla Verde. While we call this spirit a Raicilla for ease of use on this site, there are certain groups that consider this a completely different agave spirit outside of the world of Raicilla.

Mezonte Raicilla Japo is made with maguey Amarillo (Agave rhodacantha), which is either synonymous or very closely related to maguey Mexicano. This Raicilla is made by Hildegardo “Japo” Joya in Cabo Corrientes, Jalisco. Japo is 87 years old (as of 2019) and still producing regularly. Per tradition in this region, he only harvests agave under the light of a full moon.

Siembra Metl is our way of celebrating ancestral mezcal producers. We bottle the small productions of family producers, pay them handsomely and don’t ask them to change a thing, and then bring the mezcal to the US so those maestros can be appreciated outside of their communities.. Siembra Metl is currently featuring maestro Jorge Pérez and his family. Jorge and his son Miguel distill just meters away from their home, planting and harvesting agave in the surrounding area as they work.

Tosba Espadin is made with ten year old agave plants. This Mezcal has a light nose with a long-lasting citrus and fruitiness on the tongue. There is a subtle flavor of smoke that is the result of the wood fired roasting of the agave hearts. The flavor of Espadin transports you to a tropical environment. It is good to enjoy neat, though it also makes a great cocktail. Note: Originally the Espadin was released at 42%. Later, Edgar and the team decided that it tasted much better at “still proof” and has released all batches since at a higher alcohol percentage.

A triple-distilled mezcal using a combination of fruits that include wild pineapple, blackberries, bananas, wild apples, plums, cinnamon and occasionally rice—plus a raw turkey breast. These ingredients are placed in a cotton net suspended by strings in the still, yielding a dense and delicious mezcal. Tosba offers one of the most expressive Pechuga in the export market, with tons of fruit & umami character, including robust nose of almonds, baked apple, grilled pineapple, basil, chocolate. The flavors are persistent and hang throughout the rich mouthfeel and long finish. 48.1% ABV (ABV varies batch to batch).

Made with the “king of the maguey,” Agave potatorum, Tosba Tobalá is a delightful example of this small and low-yield agave variety. A precious treasure with a sweet and fruity nose, this is a bright and fruity example of the variety, with distinct notes of grilled pineapple, black pepper, young strawberries and only the faintest smoke. Tobalá is seasonal in harvest and limited in nature; each plant’s heart is so small, with such low sugar, that it can take up to three to produce one liter of mezcal. Cautious protectors of their environment and local biodiversity, Tosba is careful to protect the agave by not overharvesting and instead using mature plants to build larger and larger nurseries of this scarce agave for future generations.

This mezcal is a blend of 8 year old agave Espadín and 14 year old wild agave Cirial. The range of flavors is impressive with diverse fruit, herbal, wood, citrus and earth connotations, slightly smoked, very balanced between the flavor of the agaves and the aromas of the process.

Vago Elote from Aquilino Garcia Lopez has a nose full of smoky toasted corn and dry river stones. The body is sweet with wood tones and layers of honeycomb, green tropical fruit, and smoke. It has a prolonged finish loaded with mint and papaya. This is a triple distilled Mezcal. Between the second and third distillations, Aquilino Garcia Lopez adds roasted corn from his farm. The roasted corn taste shines through to the finish. This Mezcal still has hints of the Vago Espadin’s tough exterior, but its revealing with a softer aftertaste that rounds the edges off the Espadin.

Each ensamble represents a unique blend that will never be replicated. These field blends were common historically as mezcaleros drew from the few ripe, rarer varietals which time, season and availability allowed. TÍo Rey hand mashes the cooked agave with wooden mallets and distills in a series of clay pots resulting in a timeless ancestral mezcal.

Vago Espadin from mezcalero Joel Barriga is produced in Hacienda Tapanala, Oaxaca. Joel is Aquilino’s cousin and his family has also been making mezcal for many generations. Aquilino worked with Joel for several months to ensure that Joel’s mezcal Espadin would be similar to his own. His agaves are crushed by tahona and double distilled in copper. This is now a regular Vago release.

Using a base of Bat-Friendly Espadín, Los Hijos’ Pechuga recipe consists of local fruits, almonds, raisins, chocolate and farm-raised chicken breast which are all added on the second distillation, giving this mezcal a great density and sweet profile with guava and banana notes on the nose, followed by fruit punch on the palate.

Yuu Baal Espadin is good for all occasions, as an appetizer or even as a complement for some of the most diverse regional foods. It is made from farm grown agave Espadin, and it exhibits a nice, soft flavor followed by a refreshing but vigorous intensity that reflects the first years of the maguey plant. This mezcal is made by mezcalero Isaias Martinez Juan in San Juan del Rio.

Yuu Baal Pechuga is a traditional pechuga mezcal that is made with agave Espadin. Between the second and third distillation, a raw turkey breast is hung in the still and fresh fruits are added as well. This technique leaves this mezcal with a wide range of scents and tastes. It has a nose full of citrus, herbs, fruits, and spices, and tastes of orange, anis, pineapple, and mango. It’s velvety texture carries slight hints of turkey, cinnamon, and mango in the aftertaste.

Yuu Baal Tobala is a well-balanced mezcal that is full of sweet tones and flavors of lemongrass and herbs. There is a distinguished smell of wild flowers, smoked wood, stone, vanilla, clove, peach and apples. This mezcal is made by mezcalero Isaias Martinez Juan using wild agave Tobala in San Juan del Rio. It is aged 12 months in glass before being bottled for distribution.

Yuu Baal Madrecuixe is made with wild maguey Madre-Cuishe by master mezcalero Alberto Ortiz in Santa Maria la Pila. This mezcal offers an unmistakable herbal aroma and taste. It accentuates intense notes of green vegetation and wet earth, with a mineral smell that is unparalleled and unforgettable. This is the only Yuu Baal mezcal that is made by Alberto Ortiz, who is responsible for many high-end mezcals that are distributed by other brands.

Mezcales Cuish is made up of rural producers that are dedicated to the production and commercialization of traditional Oaxacan mezcal from different regions and agave varieties. For many years, Mezcales Cuish has operated a mezcaleria in Oaxaca City a few blocks southwest of Mercado Benito Juarez. A second location was opened in Centro, Oaxaca. In 2019, the brand began exporting to the United States. Mezcal Reviews lists a mix of their exported releases along with Oaxaca releases requested by website members.

A remarkable batch, easily among the most delicious Espadín we’ve had the luxury of tasting, and a brilliant example of the impact made by Onofre’s decision to harvest all the agave for his most personal batches using the capón method—essentially cutting off the reproductive stalk (quiote) at maturity and redirecting the sugars back into the heart for months of extended cultivation. Rich and dense, with mellow aromatics and a sweet, generous palate, this batch will make even the most jaded mezcal drinker rethink Agave angustifolia.

Claridad’s flagship Espadín mezcal comes from Onofre Ortíz Ortíz, a fifth-generation agave farmer and mezcalero who’s approach to mezcal production remains rooted in patience, instinct, and inherited knowledge. Dry, herbaceous, and floral with a touch of tropical fruit, Claridad’s Espadín perfectly reflects the brand’s desire to provide clear, exemplary mezcal that celebrates and rewards heritage-driven methods of ancestral mezcal production.

Dixeebe Arroqueno is produced by Valentin Cortes in Santiago Matatlan, Oaxaca. The maguey Arroqueno (Agave americana) used in this mezcal are cooked in an underground pit oven, milled by tahona, and double distilled in a copper still.

Dixeebe Arroqueno is produced by Valentin Cortes in Santiago Matatlan, Oaxaca. The maguey Arroqueno (Agave americana) used in this mezcal are cooked in an underground pit oven, milled by tahona, and double distilled in a copper still.

Dixeebe Chuparrosa is produced by Valentín Cortés in Santiago Matatlán, Oaxaca. Maguey Chuparrosa is a hybrid of Agave angustifolia and Agave americana, endemic to the Sierra Sur region of Oaxaca. In this production, the agaves are cooked in an underground pit oven, milled by tahona, and double distilled in a copper still.

Dixeebe San Martinero is produced by Gregorio Hernández in La Compañía, Oaxaca. The maguey San Martinero (Agave karwinskii) used in this mezcal are cooked in an underground pit oven, milled by tahona, and double distilled in a copper still.

Dixeebe Tepeztate is produced by Valentin Cortes in Santiago Matatlan, Oaxaca. The maguey Tepeztate (Agave marmorata) used in this mezcal are cooked in an underground pit oven, milled by tahona, and double distilled in a copper still. The initial release of this was just 120 bottles.

Origen Raiz Cenizo is made with maguey Cenizo (Agave durangensis) by mezcalero Ignacio Grijalva Santiago, who is also known as Don Nacho. Though originally from Oaxaca, he moved to Durango with his family to run the palenque at Rancho El Ojo. Cosme Gabriel Simental also helps with the mezcal production. There are also some bottles made by mezcalero Noe Ramirez Varela. All of the bottles and batches we’ve seen have come from Rancho El Ojo, which is full of wild agave, sotol, and nopal plants. The ranch lies just outside the Sierra de Órganos National Park, at an elevation of approximately 6,350 feet. The agave used in this mezcal are smoked in underground ovens, crushed by mule-drawn tahona, fermented in open-air oak tanks, and double distilled in copper stills.

Origen Raiz Espadin Chacaleño is made with maguey Chacaleño (Agave angustifolia). According to Asis Cortes, who is one of the brand owners, the Consejo Regulador del Mezcal that certifies mezcal required the brand to add Espadin to the title of this release, but this name is not used at all locally. The local producers simply refer to this as maguey Chacaleño. While this is an Agave angustifolia, it varies a great deal from the maguey Espadin that you’d find in Oaxaca.

Origen Raiz Con Pecho de Venado is made with maguey cenizo (Agave durangensis) that is distilled with deer meat and seasonal fruits. The tradition of Pechuga mezcal is rich in Oaxaca and this mezcal is an illustration of that tradition brought to Durango by maestro mezcalero Valentin Cortes.

Origen Raiz Con Pecho de Venado is made with maguey cenizo (Agave durangensis) that is distilled with deer meat and seasonal fruits. The tradition of Pechuga mezcal is rich in Oaxaca and this mezcal is an illustration of that tradition brought to Durango by maestro mezcalero Valentin Cortes.

Created by Master Distiller Enrique Fonseca at Tequileña in the town of Tequila and produced using agaves grown in the highlands near Atotonilco el Alto 100% additive free Total aging of almost 3 years, first in used Cabernet Franc wine barrels from the Loire Valley of France for a minimum of 14 months then laid into toasted American white oak previously used to age either Canadian whiskey or Tennessee rye whiskey, for a minimum of 14 additional months Stainless steel fermentation with Mendoza wine yeast strains Verified Additive Free by Tequila Matchmaker 750ml / 40% ABV / NOM 1146

Created by Felipe Camarena in the highland town of Jesús-María at El Pandillo, a highly innovative and one of a kind distillery Fermented with rain water, and distilled with a 50/50 blend of rain water and filtered on-property well water Active aeration prior to bottling illuminates flavors of the sugar rich agaves and high mineral content soil Distillation in small volume copper pot stills Verified Additive Free by Tequila Matchmaker 80 Proof / 40% ABV

Tequila Cascahuin is produced in its namesake distillery in the valley of Jalisco in the town of El Arenal. The blanco is a delightfully soft and easy-sipping Tequila that leads with a lot of agave, supported by fresh grass and a touch of savory herbs, around a nice, clean minerality and a touch of anise. The agaves are cooked in brick ovens, extracted using roller mills, fermented in stainless steel, and then twice distilled on a copper pot still. Bottled at 40% abv.

Distilled to proof at 48%, and bottled without filtration or dilution, delivering rustic and complex flavors attributed uniquely to Valley tequila production Master Distiller Salvador Rosales Torres High proof gives the drinker access to volumes of flavor, particularly, agave, yeast, and pepper, with the refreshing effect of high alcohol presence, and a fatty, lasting mouthfeel from residual agave oils Created in honor of Cascahuin's founder, Salvador Rosales Briseño Production lots no larger than 2,500 liters 100% agave, Verified Additive Free by Tequila Matchmaker NOM 1123 / Cascahuin Distillery / El Arenal, Jalisco 96 proof / 48% ABV

The creators of Cascahuin believe that innovation in Tequila comes from digging back into its artisanal roots, and the use of a tahona in the production of this incredible blanco is exactly that. Savory notes and minerality coming from the roasting in stone ovens, use of a traditional stone tahona, and copper pot distillation. Higher-proof blanco at 42% for a crisp tasting experience and increased citrus, herbal, and floral notes Slow maceration with a Tahona means less methanol in the final product, which means less of a headache the next day.

EL TESORO™ AÑEJO TEQUILA We slowly age our Añejo tequila in American oak ex-bourbon barrels for two to three years. This aging process imparts a stronger influence of oak but still allows the spirit to maintain the complexion of agave. Tasting Notes Appearance Gold Aroma Floral jasmine and oaky character with agave back notes Taste Sweet agave balanced with pepper, oak and floral tones Finish Light green notes with a vanilla finish

Our Blanco tequila is unaged and bottled immediately after distillation to capture the essence of our highland blue weber agave. The minerality of our soil and water shines through in this traditional, agave-forward tequila. TASTING NOTES Appearance Crystal clear Aroma Fresh agave mixed with honey and a touch of green olive Taste Sweet taste balanced with agave, white pepper and subtle green notes

We age our Reposado tequila in American oak ex-bourbon barrels for nine to eleven months. This careful process creates a sweet and smoky flavor, with hints of vanilla and oak. TASTING NOTES Appearance Straw Aroma Smoky oak with hints of fruit, vanilla and dill Taste Robust blend of oak and agave with smoke and pepper

Lunazul Tequila is a hand-harvested, estate-bottled tequila made from 100% Blue Weber agave at Tierra de Agaves Distillery in Jalisco, Mexico. Inspired by over 250 years of family tradition, Lunazul was founded in 2002 by Francisco Beckmann, who set out to create the best possible tequila at a price point that’s accessible to all. Lunazul Reposado is a deeply rich, perfectly smooth 100% agave tequila that’s rested in bourbon barrels for a subtle yet luxurious finish.

This peppery lowlands blanco boasts the region’s famous volcanic minerality. It’s unmistakably Valles, and is favored by bartenders for its versatility and character. Jimador Manuel Romero harvests agave for Siembra Valles, with Cascahuín mountain in the background. Cascahuín means “hill of light,” as the mountain attracts lightning from passing storms. It’s the defining topographical feature of the region, and all Siembra Valles tequilas are distilled at family-owned Destileria Cascahuín.

Tapatio Tequila has been a cult favorite in Mexico for more than 80 years. Charbay is the exclusive importer of this highly revered, limited production tequila, made with 100% Estate grown blue agave from the highlands of Jalisco. To make our Blanco, Agave Pina's are harvested by Jimadores, slowly baked for 4 days, then crushed to extract the Mosto. Fermented by an 80-year old yeast culture, double-distilled in Tequilano Pot Stills, aged 6 months in stainless steel.

Tapatio Tequila has been a cult favorite in Mexico for more than 80 years. Charbay is the exclusive importer of this highly revered, limited production tequila, made with 100% Estate grown blue agave from the highlands of Jalisco. To make our Blanco, Agave Pina's are harvested by Jimadores, slowly baked for 4 days, then crushed to extract the Mosto. Fermented by an 80-year old yeast culture, double-distilled in Tequilano Pot Stills, aged 6 months in stainless steel.

Caramel, vanilla, butterscotch and cooked agave aromas practically jump from the glass in this highly-praised and perfectly-aged añejo. This tequila is so rich and complex that some people are even able to detect pineapple, peach, orange blossom, nutmeg, and raisin in the nose. Once in your mouth, the full cooked agave experience continues with a thick and oily texture that coats your mouth in a very soothing way. Butterscotch, caramel, toffee, citrus, and hazelnuts are common flavors that people identify.

Aromas of citrus, caramel, butter, cooked agave, and sage are the beginning of a pleasingly balanced and very unique tasting experience. Fortaleza Reposado has it’s own distinct character, and is not like any other tequila. Flavors include cooked agave, citrus, vanilla, apple, earth, and cinnamon. The finish is long and rich, delicately spicy, and it has an oily texture that make this a joy to drink.

Amatitena Tequila Blanco, also known as Amatiteña Tequila Blanco, is a premium 100% agave tequila crafted in Jalisco, Mexico. This tequila offers a pure and authentic taste experience based on traditional methods and a commitment to excellence.

Tequila de Origen. 100% Agave handcrafted tequila made using a traditional copperpot still, Tahona process, and small batch production. Tasting Notes: There are gentle smoky agave notes in the initial aroma that dissipate pretty quickly, giving way to orange zest and cinnamon. Pepper and baking spice on the palate.

Clocking in just past the 12th month of aging that delineates reposado from añejo, this is a particularly elegant example of the rare pleasures oaked agave spirits can offer. Aged entirely in ex-Napa Valley red wine casks of American oak, Amatiteña Añejo seems to gracefully straddle the line between terroir and barrel influence, between serious tequila and nightcap treat—all without a moment’s hesitation. Indulgent aromas of fresh glazed donuts, subtle tobacco leaf, candied dates, and petit dejeuner with a palate that is at once generous and elusive, with bold confectionary flavors of vanilla, caramel, dried cherry, candied plum, sweet potato, black walnut, and subtle marzipan…but retaining a texture that is delicate and ethereal. Rich in profile yet lean enough that it never topples into decadence, this is an añejo that stirs memory.

Delving even deeper into the roots of tequila’s early production, Amatiteña ‘Origen’ offers an example of their historical, estate-grown tequila at a notably higher (and more traditional) ABV than their core blanco, leaping up from a sturdy 42% to a racy 49%.

Mexico - Cazcanes No.9 Blanco (100 proof) Tequila is produced in the state of Jalisco, Mexico. 2017 and 2018 SFWS Double Gold Winning Tequila, BTI Gold 95pts. Tasting notes: Citrus, Floral, Sweet Agave, Candy Corn, Clean and Earthy, Black Pepper, Anise. 100% Additive Free.

Cazcanes No.7 Reposado (80 proof) Tequila is produced in the state of Jalisco, Mexico. 2020 Gold Sip Award, BTI Gold 94pts. Tasting notes: Clean and sweet with hints of Sweet Agave, Grapefruit, Caramel vanilla and coconut. 100% Additive Free.

Cazcanes No.7 Anejo (80 proof) Tequila is produced in the state of Jalisco, Mexico. Their award winning Blanco is aged in American Oak Barrels for 12-18 months. It has tasting notes of sweet Agave, vanilla and coconut, chocolate, and warm baking spices. 100% Additive Free.

Organic 100% Puro De Agave, Single Estate Tequila. The nose is rich and pretty with fantastic aromatics of tropical fruits, ripe lime and white pepper. The palate is a full mouthfeel of white pepper, rich roasted agave and tropical fruits. D&M Tasting Notes Don Abraham Organico Tequila is 100% organic natural agave product. Elaborated in the traditional antique process, strictly controlled to obtain the best and finest quality. Don Abraham Organico uses 100% organically farmed blue agave plants that originate from one of the finest growing regions in all of Jalisco, Mexico.

100% organic natural agave product. Elaborated in the traditional antique process, strictly controlled to obtain the best and finest quality. Don Abraham Organico uses 100% organically farmed blue agave plants that originate from one of the finest growing regions in all of Jalisco, Mexico. Our master growers select only the finest mature plants from our fields to be used in the making of Don Abraham Organico. The careful cooking process, fermentation and double distillation result in a product specially made to satisfy the taste of the most demanding connoisseurs. The elaboration process in supervised step by step until we obtain natural tequila Blanco. Which then is aged for 9 months in oak barrels that give the authentic color, aroma and flavor of our Reposado tequila. Anejo is age for a minimum of 14 months obtaining the ideal aging that gives the tequila its distinguish taste and unique flavors. This tequila is a must try!!

Don Abraham Organico Tequila is a 100% all organic natural agave product. Produced in a traditional antique process, strictly controlled to obtain the best and finest quality. Don Abraham Organico uses 100% organically farmed blue agave plants that originate from one of the finest growing regions in all of Jalisco, Mexico. In this beautiful valley the perfect combination of soil, weather and other natural factors produces, excellent conditions which are required to produce the finest blue agave of the highest quality. Our master growers select only the finest mature plants from our fields to be used in the making of Don Abraham Organico. Anejo is aged for a minimum of 14 months for a tequila that is distinguished and possesses unique flavors.

1940 is a very important year for us. It was the year of the birth of our founder, Don Ricardo Lopez, who decided to venture into the world of tequila, inheriting all of his father’s knowledge about the growing and caring of agave azul in his hometown Jesus Maria, Jalisco in the highland’s region. The process begins when new plants (plant shoots) born from the mother plant are extracted and planted in a new field where they will grow and develop for 7-8 years before finally being harvested. The agave is cooked in an ancestral type of masonry oven for 30 hours in direct contact with steam and continues cooking for another 24 hours for clow cooking down

Aged six months in exhausted American white oak barrels that previously held Tequila, giving a very light touch of oak and age to the spirit - mineral and agave forward with subtle hints of dried tropical fruits and earth 1940 signifies a very important year for Campo Azul: the year of the birth of their founder, Don Ricardo Lopez. Don Ricardo decided to venture into the world of tequila, inheriting all of his father’s knowledge about the growing and caring of agave azul in his hometown Jesus Maria, Jalisco in the highland’s region.

While shaping the flavor profile for Siembra Valles Blanco at Cascahuin, the team kept coming back to taste the spirit at still-proof. The Rosales family has developed a slow distillation process that yields a tequila of higher alcohol content. The original Siembra Valles Blanco is bottled at 80 proof; Siembra Valles High Proof is bottled at 92 proof, presenting an elevated version of the Valles produced with creative bartenders and demanding palates in mind. Valles High Proof has a transparent blanco appearance with complex organoleptic elements and body. Beginning with a silky texture, Valles High Proof has strong aromas of cooked agave expected from Siembra Spirits. The prevalent agave scent and taste is due to the use of bagasse in fermentation. At this higher alcohol content, Valles coats your mouth and has a complex, invigorating finish. Bottled at proof, this tequila will burst to the front of any cocktail creation or stand powerfully on its own.

This time-honored blanco is our flagship representation of the Highlands region. Pristine, floral, and herbaceous, it’s distinctly Highlands in terroir. A unique expression of the highest quality from Arandas in the highlands of Jalisco from NOM 1414

Mexico- Starts with bold, ripe fruit flavor front & center. The agave sweetness remains and then peppery kick comes into play. Nice oils and silky mouthfeel develop. Finishes with some green notes and is long and memorable. Gold medal, PR%F Awards 2020.

Real Del Valle Tequila is made with 100% Blue Weber Agave grown in Guanajuato, Mexico and produced in Jalisco using traditional methods and never any additives. Our Blanco tequila is twice distilled in copper lined stills and rested before bottling.

Blade and Bow Kentucky Straight Bourbon Whiskey uses the Solera System, a unique aging and blending process to preserve the heritage of Stitzel-Weller Distillery by blending bourbon of various ages. A historic method in other categories, it is an uncommon practice found in the bourbon industry.

This is our personal barrel selected from Elijah Craig with our name on the bottle. Sit's at 120 proof. We make our house old fashioned with this and it is amazing! To sip Barrel Proof is to experience Bourbon in its purest form: uncut, straight from the barrel, and without chill filtering. Each bottle is hand labeled with its unique proof and batch number; but the nose, taste, and finish are pure Elijah Craig.

Kentucky- Elijah Craig Full Barrel Selection is carefully selected from 8, 9 or 10 year barrels and bottled as Barrel Proof & Single Barrel. On the palate, it's warm and smooth with spice and nutmeg.The higher alcohol will bring some added warmth and depth to the finish.

Frank August is a small batch (10-15 barrel batches) bourbon sourced from undisclosed Kentucky sources. It is aged from 4-5 years, and bottled at 100 proof. The nose opens with classic bourbon caramel and vanilla notes, backed up by fresh sweet grain and warm cinnamon buns. The palate brings forward the cinnamon and rye spice, with brown sugar and nectarine behind. The finish is gentle but lingering with sweet grain notes, and leaves you ready for another sip.

Smooth, small-batch bourbon aged in charred oak barrels for 8 years.

The nose is sour apple, vanilla, and oak. The palate is a snowball rolling over fruits, vanilla, and spices, mixing them all together into a well balanced and complex Whiskey.

Leopold Bros 5 Year Bottled in Bond Bourbon is a 100-proof (\(50\%\) ABV) Colorado straight bourbon featuring a mash bill of \(64\%\) corn, \(21\%\) malted barley, and \(15\%\) rye. It is pot-distilled, fermented in wooden tanks, and aged for 5 years, delivering notes of cocoa, cherry, caramel, and toasted bread with a creamy, roasted malt profile. 

Distilled from a mash bill of 65% corn, 20% malted barley, and 15% rye, Leopold Bros Cask Strength is aged for at least 8 years and finished in barrels that previously held Leopold Bros Three Chamber Rye. It is then bottled without chill filtration at a cask strength of 110 proof. The nose offers sweet and fruity notes of pear, candied orange, and maple with undertones of cocoa and oak. The palate follows through on the sweet fruit with apricot, orange marmalade, and pear flavors that give way to chocolate and graham cracker notes. The fruit lingers through the finish where it is joined by lavender, mint, and oak.

Michter’s US1 Kentucky Straight Bourbon is made from a carefully selected mashbill that features the highest quality American corn. It is then matured to the peak of perfection. Truly “small batch” each batch of our US1 Kentucky Straight Bourbon is batched in a holding tank sized to fit a maximum of twenty full barrels, leaving no margin for “blending out” imperfection and thus necessitating excellence from every barrel. Reflecting the spirit of the Bluegrass State, Michter’s US1 Kentucky Straight Bourbon is nuanced, mellow and earthy. Michter’s US1 Kentucky Straight Bourbon is also available with personalized Fort Nelson Select labeling at Michter’s Fort Nelson Distillery.

Old Forester 1897 Bottled in Bond is crafted to honor a watershed moment in bourbon history – the U.S. Bottled-in-Bond Act of 1897. This expression follows the Bottled in Bond standards that whisky must be aged in a federally bonded warehouse for at least four years, the product of one distillation season, one distiller and from one distillery and bottled at 100 Proof. The concept behind these regulations – the idea of ‘sealed in quality’ – was something Old Forester introduced in 1870, as America’s First Bottled Bourbon.

The Volstead Act of 1920 which initiated Prohibition in the USA granted permits to six distillers in Kentucky to continue to bottle bourbon for medicinal purposes. Through one of these permits, Old Forester continued to be produced as medicinal whiskey on Louisville’s famed Whiskey Row. It is the only bourbon continuously sold by the same company that has been available for sale before, during and after Prohibition. During this time, all whiskies had to be bottled at 100 Proof. With a barrel entry proof of 100, the “angel’s share” would have created a 115 proof whiskey after maturation. To pay homage to this era, Old Forester presents 1920 Prohibition Style Bourbon at 115 proof to represent the rich flavor profile this bourbon had nearly 100 years ago.

Inspired by the dynamic characters in the film,”Kingsman: The Golden Circle,” Old Forester Statesman offers bold flavor blended to a smooth 95 proof from hand-selected casks of our famed Kentucky Straight Bourbon Whisky from the warmest places in the warehouse. Because true character is only revealed after a little heat, the Statesman product offers an exceptional balance of heat and spice.

100 proof honors the legacy of founder George Garvin Brown, who put his signature on every bottle. And this bourbon is definitely one he would be proud to have his name on today. Handpicked from select barrels, Old Forester 100 proof is a rich, complex bourbon. Spicy, robust, and bottled at 100 proof to maintain its distinct character and full flavor profile.

Created in 1870, Old Forester is the only bourbon continuously distilled and marketed by the founding family before, during and after Prohibition. At 86 proof, Old Forester delivers a genuine bourbon experience, with rich, full flavor and a smooth character that is ideal for sipping neat, on the rocks, with a splash of water or in a classic cocktail.

Aged more than 3 years, the 2024 vintage of Pinhook Straight Bourbon showcases a decadent nose of banana bread, butterscotch, red apple, and cinnamon then transitions to a bold palate of raisin, vanilla extract, burnt sugar and toasted hazelnut.

While Amburana is a commonly harvested tree in South America, this was a new find for a craft distilled spirits producer like RD1. Amburana is known as “Brazilian Oak” and often used in South America for making essential oils, crafting luxury furniture and barrel aging Brazil's most popular spirit, Cachaça. RD1's partner cooperage uses a patented technique to honeycomb drill small holes into the Amburana staves, allowing more wood surface interaction with the Bourbon. After aging RD1 Kentucky Straight Bourbon for 4+ years, they insert the Amburana staves into the barrel. It doesn’t take long for Amburana’s character to beautifully influence the bourbon. The end result represents RD1's curiosity to learn, experience, explore.

Willett Speakeasy Kentucky Straight Bourbon Whiskey pays homage to the Prohibition era's clandestine elegance, where hidden speakeasies thrived with the allure of jazz and forbidden spirits. Distilled, aged, and bottled by the renowned Willett Distillery, this bourbon embodies the timeless resilience of whiskey drinkers. Crafted with a mash bill of 79% corn, 7% rye, and 14% barley, and barreled at 125 entry proof, it offers a rich and balanced flavor profile that captures the spirit of its heritage. 49%Alc/Vol

Meticulously pot distilled, each batch of our Four Grain Straight Bourbon Whiskey is the proprietary master blend of our two Bourbon formulas. Featuring 60% corn with wheat, rye, and barley in the mash bills, this Bourbon features impressive palate complexity from each of the four grains and is especially delicious sipped neat. 45% Alc. By Vol. Nose: Honeysuckle, toasted sugar, and stone fruit Palate: Chicory, brown butter, and treacle Finish: Roasted savory cooking spices

The first release of Willett Wheated Bourbon was distilled in the early Spring of 2013 and bottled in the Summer of 2022. The proprietary mashbill is barreled at 115 proof in Char# 4 American Oak. We bottle without chill-filtration to preserve the most flavor possible.

Kentucky- This bourbon is made using sweet mash instead of sour mash with non-chilled filtration. This 4 year old whiskey is bottled at barrel strength of 107 proof. Serve on the rocks.

Peerless® Toasted Bourbon is aged in two separate oak barrels. It is initially aged in our standard, char level three, barrel. This process develops the desired flavor profiles of caramel, brown sugar, and toffee. The already barrel-aged whiskey is then placed in a toasted barrel to finish. The toasted barrel adds more complexity with honey, vanilla, toasted spices, and chocolate. The unique aging process allows for an elevated nose and palate.

Old Fitzgerald 7-Year-Old Bottled-in-Bond is a Kentucky straight wheated bourbon from Heaven Hill Distillery, bottled at 100 proof (\(50\%\) ABV). Part of a heralded, twice-yearly release series, it features a 68% corn, 20% wheat, and 12% malted barley mash bill. It offers a creamy, sweet profile with notes of vanilla, caramel, fruit, and baking spices

Armida is a blend of three Straight Bourbon Whiskeys finished separately in pear brandy, Jamaican rum, and Sicilian amaro casks. Each release is blended to taste and bottled at true cask strength, resulting in subtle proof variations between blends. Elegant, lush, and multidimensional, Armida offers pleasures as rare as a perfect piece of tree-ripened fruit.

We chose the name “American Vatted Malt” as an homage to the old Scottish category of vatted malt, which was once the preferred nomenclature to describe a blended whisky made entirely from single malts. Today, the Scots refer to that style as blended malt, but affection for the term “vatted” lives on. ​ This blend was a challenging one technically, as it brought together a variety of unique components. We strived to balance the distinctive tang of Southwestern mesquite smoke with the sweet and creamy maltiness of malted barley, and to contrast briny coastal peat with the warm vanilla character of toasted oak. The resulting blend is complex and multi-faceted, rewarding the drinker with unfolding layers of flavor. Many of the components in the first blend came from emerging distilleries that had not traded or sold bulk whiskey before.

Vantage is a blend of straight bourbons finished in three distinct expressions of virgin oak: Mizunara, French, and toasted American oak casks. The result is a warm, elegant bourbon that highlights the many dimensions of oak. The BCS team has drawn on years of experience with three-part barrel finishing, used previously in Armida, Dovetail, and Seagrass. With Vantage, those same techniques were applied to the oak itself, using different char levels, toast levels, and oak origins to create a multidimensional blend. Each component whiskey in Vantage is finished separately, then systematically combined according to a blending process fueled in equal parts by a scientific approach, experience, creativity, and experimentation. This process focuses on the wood characteristics and the specific flavor contributions that each cask contributes to the blend. The result is a masterfully blended, perfectly balanced representation of the harmonious synergy between bourbon and barrel.

Barrell Dovetail features woody bourbon finished in Dunn Vineyards Cabernet casks, Late Bottled Vintage Port pipes, and blackstrap molasses rum casks. Each release is blended to taste and bottled at true cask strength, resulting in subtle proof variations between blends. Barrell Dovetail is a whiskey as unique as it is delicious, its interlocking components both visible and seamlessly merged — just like a perfect dovetail joint in a handmade cabinet.

There’s so much natural flavor concentration in bourbon that we don’t need finishes to create bottlings of distinction. Each Private Release Bourbon is a blend of Kentucky, Tennessee, and Indiana bourbons of four different ages combined in different ratios. After the initial blending, each expression is left to marry in a bourbon cask until the integration is perfect. Every blend is slightly different, ensuring that no two barrels are ever the same.

New Year. New beginnings. New traditions. Every autumn, we create a very special blend of bourbons to toast the coming year. Barrell New Year Bourbon 2024 is a tribute to the fresh possibilities and sense of optimism that every new year brings. Derived Mash bill Corn: 72% Rye: 22% Malted Barley: 5% Wheat: 1% States and Ages Kentucky Bourbon: 8 years old Indiana Bourbon: 5, 6, & 9 years old Tennessee Bourbon: 8 & 15 years old Wyoming Bourbon: 11 years old New York Bourbon: 5 years old Texas Bourbon: 5 years old Ohio Bourbon: 5 years old Maryland Bourbon: 5 & 6 years old

In 2018 we produced the legendary Tale of Two Islands Rum: a Jamaican Rum matured in peated Islay single malt barrels. Those empty casks have been used to finish a blend of straight bourbons. The sweetness of the rum finish and the smokiness of the Islay casks mingle together with the underlying bourbon that continues the Tale of Two Islands. BLEND COMPONENTS: Indiana: 5, 6, & 9 years old Maryland: 5 & 16years old DERIVED MASH BILL: Corn: 73% Rye: 23% Malted Barley: 4%

Our Rye Whisky is one of the only ryes finished in the chilled charcoal-mellowed style that has made our whisky distinct. The spicy but exceptionally smooth finish makes it a great choice in classic cocktails like The Old Fashioned and Manhattan. GEORGE DICKEL RYE Whisky. 45% Alc/Vol. Cascade Hollow Distilling Co., Tullahoma, TN.

This extraordinary extra-aged Rye Whiskey is the first to carry the name of Elijah Craig: the entrepreneur and distiller who is credited with being the first to age his American Whiskey in charred oak barrels to make Bourbon. Elijah’s pioneering spirit and commitment to craft is on full display with this Kentucky Straight Rye Whiskey, which is produced from barrels specifically selected by our distillers. In the glass, Elijah Craig Rye reveals the imbuing spice of rye grains, perfectly balanced with corn for distinct smoothness and character.

George Dickel has teamed up with the Leopold Bros to produce an innovative rye whisky offering. The release blends George Dickel’s column still rye produced at Cascade Hollow Distillery with Leopold Bros’ Three Chamber Rye to recreate a historic style. This union between column distilled rye and Three Chamber distilled rye turns back the hands of time, returning to an era that saw heavy-bodied rye whisky served at bars and saloons throughout America. GEORGE DICKEL COLLABORATION Straight Rye Whisky Blends. 50% Alc/Vol. Cascade Hollow Distilling Co., Tullahoma, TN.

Michter's US*1 Single Barrel Straight Rye Whiskey is made primarily of rye grains, though the exact amount is undisclosed. Once the grains have been fermented, they are distilled through a copper pot still. The barrels are aged in a heat-cycled warehouse, which forces the wood to expand and contract in a more controlled environment. Michter's regulates the barrels and eventually decides when the whiskey has reached the company’s desired flavor profile and not necessarily a desired age.

In 1870, our founder George Garvin Brown revolutionized the industry by sealing Bourbon in a glass bottle for the first time. Five generations and nearly 150 years later, we are proud to introduce the first Kentucky Straight Rye Whisky from The First Bottled Bourbon™. A historic recipe, acquired in 1940 by Owsley Brown I, Old Forester Rye features a mash bill of 65% Rye, 20% Malted Barley, and 15% Corn. Such a high proportion of barley allows for a fully natural fermentation process, forgoing the need for artificial enzymes commonly found in high rye mash bills. Additionally, a generous percentage of malt yields a unique floral character, balancing the sharp, brisk spice of the rye grain. Continuing our legacy of quality and consistency, Old Forester uses its own proprietary yeast strain, produces every barrel, and distills every drop.

Originally made in Western Pennsylvania, the Overholt brand was one of the first American whiskeys to be Bottled in Bond in 1897. This guarantees the product is one distiller and one distillery in a single season - barrel-aged for 4 years at exactly 100 Proof. NON-CHILL FILTERED To give the whiskey a richer, fuller flavor. In cold temperatures, the whiskey may appear cloudy or have visible particles, which is both normal and natural. 100 Proof

Peerless Kentucky Straight Rye is a premium, barrel-proof, and non-chill-filtered whiskey from Louisville, delivering a bold yet smooth profile. It features rich notes of caramel, brown sugar, and maple balanced by classic lively rye spice, cinnamon, and oak. Ideal for sipping, this sweet-mash rye offers a long, warm finish.

7-109 proof) is a Kentucky straight rye whiskey finished in toasted barrels, creating a dessert-like, high-proof experience. It features rich notes of buttered cinnamon toast, caramel, and baking spices, with a smooth, lingering finish of salted caramel and oak.

This award-winning Rye Whisky has a storied past that celebrates Philadelphia's famous Rittenhouse Square. Today, Rittenhouse’s distinct, spicy flavor makes it the go-to Rye for both professional bartenders and whisky fans.

45% - Their Straight Rye Whiskey is a true small-batch, high-rye whiskey. Always aged in full-size American oak barrels with a 70% rye 30% malted barley mash bill - this whiskey is spicy and bold as you would expect and yet incredibly rounded. Aged a minimum of 4 years.

We need more Rye to drink, so this is a great addition to the market. Even a quick nosing reveals that Rye nose of grassy, herbal goodness with a sweetness that follows it. The palate is well balanced with a herbal mintiness, intertwined with a sweetness that dances on your tongue until it exits with a spiciness. This is a great utility whiskey to drink neat, make an Old Fashioned, or hold up to a rock.

Stranahan’s Original is a small batch American single malt whiskey, aged in new American oak barrels with a #3 char for a minimum of 4 years, before being cut to proof with Rocky Mountain Spring water. Made with locally sourced grains, Rocky Mountain spring water, and patience. Every bottle is a marriage of barrels aged for 4, 5, 6, and 7 years. Non-chill filtered, and 47% ABV for a bold flavor. Enjoy neat, on the rocks, or in your favorite classic whiskey cocktail. NOSE: Caramel-butterscotch, vanilla, maple syrup, leather. PALATE: Cinnamon-butter, vanilla, chocolate, warm caramel & spiced pear; flows over the tongue like table cream & melted brown sugar, finishing with a hint of cayenne, rich tobacco, oak & aged leather. FINISH: Light fruitiness and strong oak presence with rich tobacco and aged leather.

Our distinct, rich, and bold whiskey is the pinnacle of American whiskey. Created from two-row malted barley grown and malted in the American Northwest, fermented with craft ale yeast for outstanding flavor, double pot distilled for exceptional character, and matured to perfection in new, heavily toasted, and lightly charred American Oak barrels right here in Oregon, where our unique hot, dry summers and cool, wet winters are the ideal environments to raise a world-class whiskey.

American made. Japanese inspired. Wholly original. St. George Baller American Single Malt is unlike any whiskey you have ever tasted. With its crisp malt, delicate maple charcoal smoke, and tropical, sherry-like notes imparted by house-made umeshu finishing casks, Baller is a category of one.

St. George Spirits Single Malt Whiskey Lot 24 is a complex, 86-proof American single malt (5.5 to 11.5+ years) showcasing an elegant blend of 25 diverse casks. Featuring notes of warm orange, cocoa, toasted marshmallow, and bright, smoky malt, this release offers a rich, layered, and sophisticated tasting experience.

Suntory’s Toki is probably the best-known Japanese whisky in the US and for good reason. This blend includes Chita grain (a grain from the Chita Peninsula known for its smoothness, versatility, and sweetness) and House of Suntory’s famous Hakushu malt (which is verdant, crisp, and smokey), so it's automatically hard to beat. It has subtle notes of coconut, peppermint, ginger, and vanilla, which all blend beautifully in drinks.

Single malt Japanese whisky produced by Eigashima Shuzo in Akashi, Japan Distilled from 100% malted barley, lightly peated Non-age statement; aged approximately 5–8 years in ex-bourbon, barley shochu, and sherry casks as well as new oak barrels A lush yet delicate palate with notes of yellow apple, white chocolate, and a prominent hit of salted caramel; subtle peat and oceanic salinity ride a long, buttery finish 46% ABV Due to Eigashima Shuzo’s coastal climate, Akashi whiskies are imparted with a unique briny quality that is especially apparent in the Akashi Single Malt.

Hibiki Japanese Harmony is a luminous amber-colored whisky with aromas of rose, lychee, hint of rosemary, mature woodiness, and sandalwood with a honeylike sweetness, and flavors of candied orange peel and white chocolate on the palate. Each complex yet delicate sip finishes subtly, tender, and long, with a lingering hint of Mizunara Japanese oak.

A single grain whisky, rarely bottled on its own, distilled in Nikka's signature Coffey still. Awarded Gold Medal at the 2019 World Whiskies Awards and at International Spirits Challenge 2020.

Meticulously crafted at the Miyagikyo Distillery, Nikka Coffey Malt Whisky is a single malt made with 100% malted barley. Once the grains arrive at the distillery, they are milled and mashed before being distilled through copper-pot stills (sometimes called “Coffey” stills) that were imported from Scotland in 1963. As a result of their age and shape, the stills produce a whisky that is more flavorful and complex than modern column stills. Following distillation, the whisky is matured in traditional oak casks. Nikka Coffey Malt Whisky has an aroma of cinnamon, lemon and butterscotch, which gives way to an intoxicating palate filled with clove, coconut, orange marmalade and oak. The finish is soft, with hints of mint, grapefruit zest and potpourri.

Nikka From The Barrel is a blended whisky which was released in 1985. The development of this expression started with an aim to deliver full flavors and richness of whisky like "from the barrel", which only blenders can sniff and taste. The secret behind its gorgeous flavor is the unique combination of complex blending, higher ABV 51.4% and "marriage" process.

Fuyu means Winter in Japanese. This whisky is a blend of malts and grains from distilleries on Japan's Honshu island where 8 out of the total 9 distilleries are located. A blended Japanese whisky made with malts and grains from distilleries on Japan's Honshu island. For those not keeping track, that's the main island of Japan, housing the lion's share of Japanese whisky distilleries. The label features some sort of giant snake/dragon with many people hands confronting a rightfully-confused chap with a sweet mask.Tasting notes:Nose - Sandalwood, greengages with a touch of earthy peat followed by slowly developing hints of buttered rye.Finish

Matsui Shuzou, producer of Kurayoshi, was founded in 1909 and is both a sake brewery and shochu distillery. They’re releasing some classic malt profiles, sourcing some stock from Scotland and blending with Japanese distillate and local water sources. Expect rich caramel, dried fruit, and a very light woodsy spice.

Kurayoshi 8 Year Old Malt Whisky is aged in white oak ex-bourbon barrels for over eight years. This aging process creates a more refined whisky with a depth of character, This 8-year-old malt whisky is packed with refreshing notes of citrus, and a sweet, soft, vanilla nuttiness.

This Single Malt distilled at the Kurayoshi Distillery is matured in ex-Bourbon barrels and then transferred to Bourbon barrels that have had the heads swapped out for Mizunara Oak for the last few months of maturation. Un-chillfiltered, Natural Color.

Blended Japanese whisky produced by Eigashima Shuzo in Akashi, Japan A blend of grain and lightly peated malt whiskies distilled from wheat, barley, and rye Non-age statement; aged in ex-bourbon, barley shochu, and sherry casks as well as new oak barrels A slightly fruity nose hints of lemon, cherry, toffee, oats, and sea air; flavors of vanilla and pine nuts delight on the palate, leading to a long, wheat-forward finish with a touch of peat 40% ABV

Limited-edition blended Japanese whisky produced by Mars Komagatake Distillery (FKA Mars Shinshu) in Nagano, Japan 8th edition of the Mars “Lucky Cat” series dedicated to the distillery cats of Mars Komagatake Distilled from a blend of malt whisky distilled at Mars Komagatake (including some malt peated to 3.5ppm or less) and sourced grain whisky Aged in a variety of casks including ex-bourbon, sherry, new American oak, and ex-Sakura; non-age statement Flavors of cherry mochi and vanilla with light peat Non-chill filtered; 43% ABV

Orkney, Scotland - Aged in seasoned oak casks, this whisky has a rich full flavor with notes of heather honey, dried fruits, winter spices and Seville oranges, and a gentle smoky finish. Gold Medal 2017 - SF World Spirits Competition. Gold Medal 2018 - The Fifty Best

Bank Note is the perfect mix of the finest malt whiskies (40%) from the Speyside and Highland regions, expertly blended with the purest grain whisky (60%) from Lowland Scotland. Maturation in oak casks ensures a mellow taste at 43% ABV with sweet richness and alluring depth of flavour.

Islay, Scotland- Ardbeg 10 year old Single Malt Scotch Whisky has strong peat overtones, tobacco and coffee notes. Beautifully balanced, complex and deep, with a long and smokey finish.

Longrow Peated offers those who enjoy a heavily peated whisky the chance to enjoy a lingering, smoky taste that travels through the senses like the smoke billows from a kiln. 46% ABV Matured in Bourbon and Sherry Casks Our Price: £48.00 Nose Very creamy, vanilla custard. The smoke develops gradually, rather than overpowering the other aromas present. Toasted marshmallows, herbs and rich fruits appear over time. Palate Incredibly well balanced; rich and creamy with a slight medicinal hint. The smoke is always present, washing over the palate in waves, like the soft billows of smoke from the Kiln. Finish The gentle smoke lingers and lingers leaving you yearning for more.

An unmistakable Campbeltown whisky: Initial sweet, softer notes of fruit, honey and butterscotch reveal more complexity with traditional maritime and spice notes combining with the subtlest touch of peat smoke.

54.1% ABV 60% Bourbon, 40% Sherry Nose Toffee apple sweetness kicks off this cask strength whisky, along with notes of parma ham, hazelnut and marzipan. Palate The palate introduces soft peat smoke and notes of morello cherries and aniseed, accompanied by a creamy mouthfeel reminiscent of custard creams. Finish The coastal influence emerges in the finish in notes of brine, oil and salted caramel, along with the endurance of the peat smoke.

The Macallan Sherry Oak 12 Years Old is a, iconic Speyside single malt, matured exclusively in hand-picked Oloroso sherry-seasoned oak casks from Jerez, Spain. It features a rich, natural gold color with a smooth palate of dried fruits, wood spice, vanilla, and ginger, delivering a long, sweet, and complex finish.

Oban 14 Year Old is a classic West Highland single malt scotch known for balancing intense coastal brine with sweet fruity notes. It is commonly described as rich, smooth, and slightly smoky.

Heirloom corn whiskey produced in Cuicatlán, Oaxaca Fifth-generation Maestro Destilador Alex Krassel Made from 100% local heirloom blue corn, 50% malted (on site) and 50% unmalted The malted and unmalted corn are naturally fermented in separate wooden tanks made from local pine Each mash is separately distilled twice in an alembic copper pot still Distillates are blended before entering barrel Aged for a minimum 3 years in refill bourbon barrels Aromas of esquites in crema, fresh corn husk, and orange flower water introduce a palate of ripe corn kernels sautéed in butter with accents of corn silk and a hint of violets and bitter greens on the finish. Exceptional. Non-chill filtered; 40% ABV This elegant distillate captures the full flush of ripe ancestral blue corn grown on the Tehuacán-Cuicatlán Biosphere Reserve, highlighting the complexity and verve inherent to crops grown with respect to seasonality and biodiversity.

Ireland- Fruity bouquet with hints of honey on the nose. Sweet entry with grain notes dominating the palate, with subtle hints of vanilla and butterscotch. Finish is dry and peppery.

Made from a mash of malted and unmalted barley and triple distilled in copper pot stills, Redbreast 12 is an experience you'll want to savor. A complex spicy and fruity aroma with toasted wood notes. Full-flavored and complex. Silky smooth with a harmonious balance of spicy, fruity, sherry and toasted notes.

Avuá Cachaça is a single sourced and pot distilled spirit, made in a family distillery four hours north of Rio de Janeiro. Perfected over 100 years by the distiller's family, great care is taken in the production process. Avuá Prata Cachaça is rested in stainless steel vats before being hand bottled. The result is a very lush and crisp spirit with subtle floral notes perfect for exciting new cocktails, or the classic Caipirinha.

The entry has a woody cinnamon note. Grass and yeast come through on the palate, along with the true sugarcane note. Spice follows with some black pepper, though subtle. It has a relatively long finish with honey, cinnamon, grass and sugar.

This stunning Silver Rhum earned a bronze medal at the 2015 San Francisco World Spirits Competition, 89 points from Wine Enthusiast, 92 points from Tasting Panel and Cigar & Spirits Magazine as well as a gold medal at the 2019 Sunset Magazine International Spirits Competition. You can expect fragrant aromas of tropical fruit, vanilla and ginger followed by a clean, crisp finish.

Blended & aged Demerara rum produced by Demerara Distillers Limited, the last remaining distillery in Guyana Composed of Skeldon (SWR) and Blairmont (B) marques distilled from molasses in DDL’s heritage French Savalle column still Aged minimum 3 years in ex-bourbon casks Double filtered through specialized natural charcoal Aromas of young coconut, buttered popcorn, and banana custard; an oily palate echoes the nose, dialing in on coconut and vanilla bean; wood tannin and pandan leaf on the finish.

The El Dorado Single Still Enmore Rum is produced from the original EHP Wooden Continuous Coffey Still, first constructed at the Enmore Estate in 1880. This still was named after the original owner of the Enmore Sugar Plantation Edward Henry Porter, and was based on the original design of its inventor, Irishman Aeneas Coffey. With the closure of the estate in 2000, this still was moved to Diamond Estate. It is the last surviving wooden still operating in the world today. The El Dorado Single Still Enmore Rum was laid down in oak barrels for 12 years.

Goslings Black Seal Rum, made from a 150-year-old Gosling family recipe, uses the finest distillates aged in charred American oak casks. The smooth, full flavor is the result of a careful blend of aged pot still and continuous still distillates. One imparts flavor, the other yields a subtle elegance. The Beverage Testing Institute awarded Gosling’s Black Seal the Platinum Medal and Best Buy award. Black Seal Rum is the key ingredient in Bermuda’s National Drink – the Dark ‘n Stormy®. Goslings’ trademarked cocktail, a delicious mix of Black Seal Rum and Goslings Stormy Ginger Beer, appears like a storm cloud in a glass and evokes the mystique of Bermuda.

Produced with unique and partly secret methods that have remained unchanged since the 18th century, this 8 year old rum is the flagship of the range, perfectly embodying the aromatic complexity and versatility that Hampden Estate is known for, making it a great allrounder for both sipping and mixing. It represents the quintessential expression of the Hampden Estate style. The rum has been aged for 8 years in Jamaica in a tropical climate, which is equivalent to almost 25 years of maturation in the European climate. The nose is voluptuous and intense, with notes of caramelised apple and sweet spices mixed with a delicate touch of smokiness.

Trinidad and Tobago - Plantation Stiggins Pineapple Rum is an artisinal infusion of pineapple in Carribean Rum. Delicious by itself, in an Old Fashioned or in a Classic Daiquiri. Enjoy! Ultimate Spirits Challenge 2023 Chairman's Trophy, Great Value, Top 100 Spirits 96pts.

Pale gold in color, this rum offers an elegant bouquet of vanilla and spice. The palate reveals a body without exaggeration, with a lot of softness and roundness. The finish recalls the aromatic freshness of the nose. 86 Proof

5 Star is a complex dark rum that tastes wonderful when sipped on its own or in a cocktail. The rich and harmonious nose is echoed by a smooth, powerful flavor that is well-balanced to the palate. (aged 8 years, 86 proof). In 1862, Dupré Barbancourt founded a rum distillery in Haiti bearing his name. He applied the traditional French distillation method to sugar cane juice and the aging process in oak barrels from Limousin, as practiced in the production of cognac in his native Charente. Tasting Notes Color and Nose: Light gold with copper highlights. Beautiful maturity. Vanilla followed by light wooden notes. Palate: Entry is fresh and smooth. Vanilla notes are balanced by ginger notes. Fini

An impeccable blend of rums aged between 6 and 10 years in “Oloroso” white oak barrels. It’s a wonderful sipping rum best enjoyed neat. Maybe just a splash of water or on the rocks, but you already know that great spirits need little enhancement. Tasting Notes: Medium body with a natural dark reddish color. Aromas of almonds, vanilla, raisins, and bananas with a strong woody backbone. Very smooth and fruity sweetness with a lingering smoky finish.

Santa Teresa 1796 is a bold and elegant rum with blends up to 35 years aged in bourbon oak barrels, then further aged through the artisanal Solera method resulting in a dry, smooth and balanced rum. APPEARANCE Amber red and rich of thick tears NOSE Fruity aroma with notes of wood PALATE Unique taste of nuts, leather, vanilla, cinnamon, dark chocolate, prunes, hints of honey and pepper 40% ABV - 80 Proof

Denizen Merchant’s Reserve is a blend of small batch Caribbean rums including Plummer style Jamaican pot still rums and a rare component of Rhum Grande Arôme from Martinique. The aged components are aged up to 8-Years in ex Bourbon barrels yielding unparalleled smoothness to rival the world’s best sipping rums. Merchant’s Reserve is the first historically accurate blend of rums used in Trader Vic’s Mai Tai to be sold commercially. The Rhum Grande Arôme component is produced at the Le Galion distillery in Martinique. This is the only high-ester molasses-based distillate produced in Martinique. According to rum cocktail historians, Trader Vic Bergeron used this molasse-based blend from Martinique in the 3rd iterati

Sugar cane made its financial impact in early 17th-century Barbados: the nation had no precious metals, and its tobacco, cotton, indigo, and fustic wood trade did not make ends meet for farmers. Sugar cane proved its worth by making fortunes for the few who snatched up all the available land. The first documented instance of rum production was in 1652, and the oldest continuous manufacturing of rum from Mt. Gay as early as 1663. Stylistically, Barbados rum is rich and fruit-forward. Here we have a versatile rum that is suitable for sipping neat, on the rocks, or in cocktails. Caramelized sugar, banana, and vanilla greet the senses upon first whiff. Other esters make themselves known when left to oxidize a bit in the glass. Rich flavors of milk, caramel, and nougat on the palate make this very approachable.

Smith & Cross Jamaica Rum contains only Wedderburn and Plummer pot still distillates, famous for their notes of exotic fruits and spice. The incomparable complexity of this rum delivers a tour de force of flavour that historically made it a cornerstone of classic rum drinks. We have chosen not to chill filter this spirit in order to retain its full flavour. The mark of Smith & Cross traces its lineage to one of England’s oldest producers of sugar and spirits. Its history dates back to 1788 with a sugar refinery located at No. 203 Thames Street, by the London Docks. Over time, the firm and its partners became prominent handlers of Jamaica rum, with extensive underground cellars along the River Thames.

Wray & Nephew White Overproof Rum is the iconic Jamaican rum. Synonymous with Jamaican culture, Wray & Nephew is truly part of the nation’s heritage and has remained a staple of socializing and celebrating with friends and family, dating back to the early 1800s. Wray & Nephew is handcrafted in Jamaica’s Nassau Valley, produced via small batch distillation, un-aged, at 125.5% proof.

Deep in the rugged Sierra Norte mountains of Northern Oaxaca, Dakabend Rum is produced near the village of San Cristóbal Lachiroag using sugarcane and piloncillo (raw brown sugar), sourced from mountainside plantings and spontaneously fermented in wooden vats. While the region has a history of some agave distillation, the environment is tropical, and the most common crops are coffee and cane. Cousins Edgar and Elisandro Gonzales, of Tosba Mezcal, make Dakabend to create an outlet for local distillers of rum or aguardiente—including Edgar’s father—to release their unique, Sierra Norte take on this sugarcane spirit.

Funky, explosive and highly aromatic: a genuine expression of white Jamaican overproof rum. Distilled at Hampden Estate, it combines the uniqueness of a funky, highly aromatic white overproof rum with the great personality that bartenders look for in a characterful base spirit. Download technical sheet Its authentic and genuine profile makes it an instant classic for many rum lovers worldwide and it has gathered a strong community of followers in bars all over the planet.

Camazotz is a hand-made, raw sugar cane rum produced in the eastern highlands of Oaxaca, Mexico. Made by 2nd generation producer Maestro Leoncio Gaspar in the eastern highlands of Oaxaca, the juice of the sugarcane, grown in the surrounding hills, without pesticides, is pressed by hand using a mule drawn press, then open fermented with the spent cane (to help start the ferment process) and water, using only wild airborne yeasts. The fermented juice is distilled in a 300 ltr copper alembic still. It is bottled un-aged with no additional ingredients. The resulting rum is expressive from the first sip, and makes for a highly unique and delicious daiquiri. Tasting Notes - The liquid is clear in the glass with a beautifully expressive aroma, driven by its terroir. Palate - Mildly sweet and full of fresh sugar cane, vegetal grassy notes and woody tones. Long

Pelecañas Blanco Mexican Rum is a distinctive spirit crafted from 100% fresh pressed sugarcane juice, meticulously cultivated on the fertile estates near the iconic Volcán de Tequila in Jalisco, Mexico.

This rum is made from 100% fresh pressed sugarcane juice, estate grown in the shadow of Volcán de Tequila in Jalisco. With wood fermentation, copper pot distillation, and passionate hands, Pelacañas is intensely fresh, bold, and balanced. It is bound to intrigue. Llamarada is the name of a beautiful flower that grows at the Hacienda, but it also translates to fire burst or inferno. Despite it’s name, this still strength expression is an impressively delightful sipper. Llamarada will also bring an intense tropical fruit and sugarcane presence to your cocktails. If big, fresh and forward is what you’re after, Llamarada will deliver!

To match the refreshing floral taste of our Eswatini rum we’ve distilled the skin of blush-pink grapefruits for its pleasingly and semi-sweet taste. To balance out its slightly sweet character, we’ve infused blood orange for a bittersweet, and sour taste. For an intense floral aroma, we’ve infused our rum with a fragrant garden rose. These lush, round, open and highly fragrant petals work perfectly with the honey scented elderflower blossom. Their sweet and tangy aromas create the perfect union of citrus and blossom.

To create the perfect union between pineapple and spice, we’ve selected a delicious fruity queen pineapple. Its complex fruity notes combined with tropical freshness, unite perfectly with our Panamanian rum. These mini pineapples have a fragrant golden orange skin and juicy bright yellow fresh glow. They are sweeter and more aromatic than your typical pineapple, resulting in a delicious rich aroma. To create a well-rounded taste, we’ve balanced the natural sweetness of pineapple by infusing our rum with cassia wood and sweet spice. To celebrate the sweet taste of queen Victoria pineapple, we’ve distilled “the queen of spices” with cinnamon to add a bit of heat to the sweet tasting tropics.

Rhum Clément Agricole Blanc is an approachable and highly mixable rum perfect for cocktails. “Rhum Agricole” is distilled from sugarcane juice as is typical in Martinique and proudly wears the “AOC Martinique” designation signifying an exemplary degree of expertise in every stage of production.

Blend of 21 rums from five rum-producing countries—Trinidad, Jamaica, Barbados, Java and Guyana. Bright lime flavors meld with warm brown-sugar notes and a funky, pleasantly spicy note on the finish. A stand-out in the white rum category.

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.

Angostura 1919 is a premium, 8-year-old aged molasses rum from Trinidad & Tobago, boasting a rich golden-amber hue. It offers a smooth, medium-bodied profile featuring notes of toasted oak, creamy vanilla, roasted nuts, and delicate tropical spices. Perfect for sipping or high-end cocktails, this award-winning, velvety spirit delivers a long, satisfying finish.

Appleton Estate 15 Year Old Black River Casks is a premium, authentically aged Jamaican rum with a deep amber hue. Crafted using pot and column stills with limestone-filtered water, it features rich notes of toasted almond, hazelnut, vanilla, and molasses, finishing with a velvety, long-lasting spice. Ideal for sipping or premium cocktails.

Kuleana Rum Hawaiian Agricole is an award-winning, unaged, single-estate spirit distilled on the Big Island from fresh-pressed Hawaiian heirloom sugarcane. It offers a crisp, grassy, and herbaceous flavor profile with notes of green banana, lime, and citrus. Perfect for elevating tiki cocktails, a classic Ti' Punch, or sipping neat.

Leblon Cachaça is a premium, artisanal Brazilian sugarcane spirit, pot-stilled and rested in French XO Cognac casks for a smooth, fruity, and grassy flavor profile. It features notes of toasty vanilla, citrus, and cane, offering a refined, velvety texture ideal for premium cocktails like the authentic Caipirinha.

Barbados - 41.200% - This multi-island rum from Barbados, Jamaica, and Trinidad is seamlessly blended in Southwest France. The result? White rum at its best: flavorful, dynamic, and a joy to mix. Perfect for classic daiquiris.

This award winning "acholado" style Peruvian Pisco, formerly known as Pisco Portón, is sustainably harvested and hand-crafted at the oldest distillery in the Americas, Destilería La Caravedo, Est. 1684. Method of Production: Single-distilled to 40% ABV (80 proof) requiring approximately 3 kilos (7 lbs.) of a blend of quebranta and torontel grapes to produce one 750ml bottle. Distilled from 100% fully fermented grape juice (pure wine--no pomace) and rested a minimum of nine months--four months for each varietal and another five months after assemblage--with no additives of any kind: no color, no water, no sugar, no wood flavoring. Distilled through alambique copper pot stills and traditional falca stills.

apple brandy, apple eau de vie, eau de vie de pomme, winter liquor, toddy, clear creek distillery, oregon apples, aged two years, aged in oak apple brandy, Calvados, apple cocktails, barreled in oak, low sulfite eau de vie, no sulfites added, apple jack, Buy Now Product Information Clear Creek White Label Apple Brandy (aged 2 years) Variety: Apple Style: Brandy, Eau de Vie, Spirit Price: $27.95 Size: 750ml (full-sized bottle) Residual sugar: 0%, Dry Alcohol: 40% Fruit used: Golden Delicious apples grown in Oregon and Washington. No Sulfites Added FacebookTwitterAmazon Wish ListEmailShare This is the same as the eau de vie de pomme, but aged only two years in Limousin oak. This is the one you use to make fruitcake, to deglaze a pan-fried steak, for the recipe that calls for Calvados, in some dandy apple brandy cocktails and wherever “applejack” is called for. Great in a wintertime toddy too. A great bargain.

Made of 76% Grape Must (comprised of 50% Montils, 30% Colombard, and 20% Ugni Blanc) and 24% Cognac eau-de-vie. The grapes are pressed immediately after harvest and blended with the Cognac eau-de-vie. After resting for 6 months, the pineau is aged for a minimum of 12 months in oak. How much aging takes place in oak fluctuates depending on how the flavors mature.

France- An aromatic cognac of juicy grapes followed by floral and blossom notes with a hint of cedar. A clean, yet warm flavor of fruity notes on the palate with a sweet honey and spice finish. Try it in a cocktail. Enjoy! Ultimate Spirits Challenge 2023 Great Value 91pts.

Pierre Ferrand Cognac Ambre has a beautiful amber color and a rich aroma of dried fruits, vanilla, and oak. On the palate, it is complex and full-bodied, with notes of caramel, spices, and toasted nuts. It has a long and satisfying finish that lingers on the palate.

Impeccably clean and undeniably mixable, Singani 63 is a 500-year-old Bolivian spirit distilled from Muscat of Alexandria grapes high in the Andes, pretty f**kin far from the United States. Lucky for us, it travels well.

Light amber-colored. Fruity and complex aromas with hints of ripe apple, fresh almond, light citrus (orange peel-lime), and quince. Mild and well-rounded on the palate with notes of ripe fruits and quince with a long finish and a light bitterness of almond. Four years of ageing allows the calvados to develop suppleness and roundness.

The “Original Applejack”, Laird’s Straight Apple Brandy – Bottled in Bond is made the same today as it was over 200 years ago. This product is 100% apple brandy, aged for a minimum of 4 years in charred oak barrels, then bottled at 100 proof. With its harmonious marriage of baked apple flavors and spiced wood notes, Laird’s Straight Apple Brandy Bottled in Bond exhibits the traditional, authentic expression of apple brandy.

France - A harmonious blend of 20 cognacs aged for a minimum of 4 years from grapes grown in the Grande Champagne & the Petite Champagne. H by HINE VSOP is superb on its own as well as being the perfect base for many cocktails both long & short. Awarded Silver Medal at 2018 NYWSC.

New Deal Distillery is honored to partner with Pereday Orchard in the Historic Columbia River Gorge to create an exceptional Oregon pear brandy. Made with 100% estate-grown Hood River Bartlett pears, the entire pear brandy production process takes place in our craft distillery in Portland's Central Eastside.

Fernet-Branca is a popular brand of amaro produced in Milan, Italy. It is a bitter, aromatic spirit made from over 40 herbs and spices, including myrrh, rhubarb, chamomile, cardamom, aloe, and saffron, with a base of grape distilled spirits, and colored with caramel coloring. The recipe is a secret, and was created by the young Maria Scala in 1845 in Milan as a medicine. Scala's name became Maria Branca through marriage, and the product's name was born. The Fernet-Branca is still produced in Milan by the company Fratelli Branca, overseen by the Branca family, though the recipe of the Italian product differs slightly from that of American bottles due to restrictions on opiates. Fernet-Branca is 40% alcohol by volume and is dark brown in color. Fernet-Branca is usually served as a digestif after a meal, but may also be enjoyed with coffee and espresso, or mixed into coffee and espresso drinks. It may be enjoyed neat at room temperature or on the rocks (with ice).

Italy-23%-Celebrated as the world's best liqueur, Amaro Montenegro is crafted from a secret blend of 40 botanicals. It's signature smooth flavor is characterized by a blend of sweet and bitter notes. Traditionally enjoyed as a digestif, Montenegro has become a favorite cocktail.

A true masterpiece of alchemy, Aperol orange aperitivo offers a sophisticated, well-rounded taste, only acquired thanks to its infused blend of high-quality fruit, herbs and roots. Aperol is a fresh-tasting drink that remains true to its original, secret recipe to this day.

Hand-harvested alpine herbs mingle with ancient bitter roots and spicy dried fruits in a symphony of aromas and flavors that recall the mystery of old world alchemy. This exquisite aperitif bitter strikes a remarkable balance of alluring aromatics and bittersweet flavors that will inspire the adventurous imbiber to the last sip. Best in Show at the 2014 New York World Wine and Spirits Competition.

Campari is an aperitif produced by the Italian company Gruppo Campari. An aperitif is a liqueur most often consumed before a meal (versus a digestif, which is generally consumed after a meal for digestion.) The product itself is made from a proprietary recipe created in 1860 by Gaspare Campari, which Gruppo Campari privately holds. The product is made by infusing alcohol with "bitter herbs, aromatic plants, and fruit," according to Gruppo Campari. They also use an artificial dye to achieve Campari's signature siren-red color, though historically the color was derived from carmine dye made from female bugs. Campari sold in the United States has an alcohol volume of 24 percent.

This is a bitter apéritif liqueur created following the “Italian Bitter of Turin” recipe dating from the 1860s. It was originally produced in Turin, Italy under the name Torino Gran Classico. The recipe was purchased in 1925 by the small Swiss distillery E. Luginbühl, and a version has been produced for mostly local consumption ever since. Gran Classico was developed by reverting back to the original recipe; it is made from a maceration of 25 aromatic herbs and roots including wormwood, gentian, bitter orange peel, rhubarb, and hyssop. The maceration also creates a naturally attractive, golden-amber color, and no additional coloring is added. Gran Classico Bitter stands alone on ice or with seltzer water, but has amazing range as a modifier for many recipes and spirits. It has offered the cocktailian culture a more complex, non-red alternative bitter ingredient for the world-famous Negroni. 28% ABV

Amaro di Angostura is derived from the process used in creating the Angostura’s iconic bitters. Bottled at 35%, a deep amber color, aromas of cinnamon, dark chocolate and unmistakeable aromatic bitters. Warm cinnamon and licorice notes with a lush finish.

We have come to understand that the Nardini name equates quality and this Amari is no different. With a grain base, botanicals such as bitter orange, peppermint and gentian are infused producing a steller digestif.

Henri Vallet came to Mexico from France in the mid-19th century, and began making European style digestive liqueurs, using traditional and local spices and botanicals. They've become beloved by many for their unapologetic intensity, and that goes doubly for the Fernet. Made from a maceration of aromatic plants, roots and spices including cinnamon, clove, Quassia wood, gentian root and cardamom. An intensely herbal, woodsy digestif.

With a bracing dose of bitterness, a bright pop of citrus, and intriguing sylvan notes, Bruto is a bitter aperitivo liqueur with classic roots and fresh attitude.

Alright, bitter lovers, step on up; we’ve got something new for you. This amari from the Varnelli family (producers since the mid 1800’s) again uses herbs and roots from the Sibillini Mountains and uses honey as a sweetener, like their Amaro Sibilla, but this one is unfiltered and bottled at 21% abv. Bitter, light bodied, cloudy and dry. Give this one a spin.

Tastes nothing like artichokes. Although this iconic Italian bitter liqueur features a rendering of an artichoke on its label, the edible thistle is only the most prominent name in an array of more than a dozen botanical ingredients that make this memorable liqueur. Traditionally served as an aperitif on its own or with soda, orange juice, or tonic, or sometimes as a digestivo. Recently, Cynar has been riding the wave of interest in bitter liqueurs among craft bartenders, and today it's enjoying a bit more prominence in the American bar. Mixed with rye whiskey and sweet vermouth instead of Campari for a twist on the classic Negroni. Cynar substitutes remarkably well for other bitter liqueurs in a number of cocktails, and others have been built around its complex flavor.

Averna has a mouth-coating and bittersweet taste, carrying hints of orange and licorice, balanced with notes of myrtle, juniper berries, rosemary, and sage. It stimulates the senses, instantly transporting you to the island, and making Averna not just an amaro, but an authentic Sicilian experience.

Made from a blend of sweet and bitter orange peels macerated in beet neutral alcohol. Derives its color from the addition of caramel. Bitter orange peel and liquorice with assertive cardamom, black pepper and cinnamon spice on the palate. Very long finish.

Unusual marriage of smokiness and bitter woodsiness Made from alpine herbs and the root of Chinese rhubarb Pairs beautifully with grapefruit Radler or stout Lends depth and character to whiskey cocktails Venerable producer of aperitivi and amari in Alto Adige

Luxardo's red bitter, Campari substitute. Made with herbs including sweet oranges, bitter oranges, rhubarb, mint, marjoram and thyme.

Classic French aperitif: famous on ice/lemon or a Blond Negroni Vegetal/cut-grass notes; hints of citrus peel, mint and anise Adds earthy, floral and bitter notes to mixed drinks Lightly sweet with no added colorings Oldest gentiane liqueur of the historic French producers The only of its category aged no less than three years

Suze Aperitif Liqueur presents a bold and complex aroma, while its taste is gentle and delicate. Balanced vegetal notes mingle with subtle citrus and floral tones, creating a versatile and enjoyable liqueur.

A slightly bitter vermouth with floral notes. A composition of citrus, cherries, mint, vanilla, raisins and root beer among the many flavors that play with the palate.

Sweet vermouth deep and intriguing, from the dark winy color to the plummy, raisin-like frangrance. A fleeting sweetness, redolent of dried fruits and juicy prune notes, gives way to a dry, bitter finish, which saves it from becoming cloying

Resurrected from a recipe first offered in 1891, this vermouth uses the Moscato grape as its base. It has an amber color with notes of orange, green grapes, rhubarb, tobacco, cola, and leather. Complex indeed.

Classical, fresh and clear, with a balanced sweetness. Spectacular in gin, agave, white rum or pisco-based cocktails. Pour in a pitcher over chopped fruit. Pair with fresh cow's milk cheese or creamy bloomy-rind cheese. Designated style indigenous to the mountains of the Savoy.

From its start in 1821, Dolin Vermouth de Chambery has been the benchmark for fine French Vermouth. It is distinguished by its light, fresh and clean profile, which comes from a delicate wine base and more than thirty Alpine herbs.

Perfect for white wine enthusiasts. Light, crisp citrus aroma with a mild sweetness that leads you into a honeyed entry and a slightly dry body. Subtly spiced finish rounds it out.

An exceptionally balanced spirit flavored with star anise and caraway seed. Based on the traditional Scandinavian recipe, a perfect accompaniment to rich and savory foods. Try chilled and neat, in a bloody mary, or shake up with lemon and honey syrup.

A long-time cult product, this Icelandic aquavit is uniquely flavored only with caraway. Not as dry as other aquavits, with a viscous mouthfeel, deliciously complex despite only one botanical. A soft finish courtesy of very high PH Icelandic water.

Sotol Onó is made with Dasylirion Cedrosanum, which takes 12 to 15 years to reach maturity in the wild. The sotol are pulled out of the earth with axes, and the spiny leaves are cut from the piñas to transport to the Vinata. Once in the Vinata, Maestro Gerardo Ruelas roasts the piñas for about 3 days, then grinds them by hand using axes and knives. The plants then ferment for 5 and 7 days, depending on the weather, before being distilled.

USA-Made with fine brandy, star anise, mint, wormwood, lemon balm, hyssop, meadowsweet, basil, fennel, tarragon and stinging nettles. This infamous liquor reveals seductive flavors of anise complimented with sweet grassy tones, light citrus, white pepper, and light menthol notes.

St George Shochu is distilled from sake lees from a local producer. The sake lees are steamed Calrose rice, inoculated with koji spores and then fermented. Once the koji has enzymatically transformed the starches from the rice into sugar, they pitch with yeast and ferment cold. Following fermentation, they blend with non-GMO neutral spirit, and then distill in-house on one of our custom-made copper pot stills. On the nose, you’ll find cashew, pistachio, sweet mushrooms, and finally, dried cocoa. That sense of cocoa further develops on the palate as bittersweet chocolate. Try in a Shochu Highball, or in cocktails with matcha, yuzu, or your own original creati

Sotol La Higuera Leiophyllum is produced in Aldama, Chihuahua by Master Sotolero Gerardo Ruelas. The sotol plants are cooked in an outdoor conical oven and then milled by hand with axes. The fibers are naturally fermented with wild yeasts in 1,000-liter pine vats before being double distilled in copper alembic stills. The Wheeleri has a rounded balance of smoke herbs and fruit. The nose is more herbal with hints of smoke. The palate shows more of the herbs with hints of pineapple.

Pale straw color with a delicate, nutty aroma. Dry, light and elegant on the palate, with hints of almond due to the solera maturation in seasoned oak. A long, clean and crisp finish.

Fresh, with a long fleur de sel thread running from start to finish, accompanied by jicama and blanched almond notes.

Aged in casks using the traditional Solera system in the old cathedral style cellars of Barbadillo. This wine is oxidized slowly over many years to attain its creamy texture. Oloroso means aromatic.

A blend of Amontillado and Pedro Ximenez, aged in cask in the traditional Solera system. You'll find rich, nutty aromas and a gentle sweetness on the palate.

A cream sherry from Barbadillo, made with Palomino Fino grapes from Andalusia. This is a blend of old, dry Oloroso and Pedro Ximenez and it is matured in a solera for 7 years. Richness on the palate.