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    H&H Verdelho Madeira 1934

    H&H Verdelho Madeira 1934

    PortugalMadeira DOC 20.0% ABV

    20.0% ABV • Fortified, Fully Oxidized, Oxidative

    Medium red-brown with significant fine sediment. Intense, lifted nose that broadens insanely at the second sniff. Old Pu-erh, overripe pippin apples, some old calvados notes on the nose, continuing to get deeper with each sniff. Tremendous integration on the palate, befitting the time in bottle. Black lime, mace, old sauvignon blanc character, building, only a tiny bit of nuttiness on the end, even a bit of dried flowers and old Riesling. Feels very dry, and slowly darkens as the finish lingers for several minutes. Tremendously bright, likely in need of air. Full details

    H&H Verdelho Madeira 1934
    H&H Verdelho Madeira 1934
    H&H Century Malmsey Solera 1900

    H&H Century Malmsey Solera 1900

    PortugalMadeira DOC 20.0% ABV

    20.0% ABV • Fortified, Fully Oxidized, Oxidative

    The Century Malmsey Solera was established in 1900 and not bottled until 1999; its wellspring based on the rare Malvasia Cândida grape, the most celebrated in the island's long history. "Mid-deep mahogany, thin green rim; pungent, high-toned aromas, redolent of green leaves and flowers, a hedgerow of the nose; incredibly rich (123 g/l of residual sugar), unctuous dried fig and prune-like fruit offset by powerful yet ravishing acidity, keeping the wine fresh and alive. Long, powerful sinewy length. Great poise." —Richard Mayson, “Madeira: The Islands and Their Wines” (2016) Full details

    H&H Century Malmsey Solera 1900
    H&H Century Malmsey Solera 1900
    H&H Verdelho Solera 1898

    H&H Verdelho Solera 1898

    PortugalMadeira DOC 20.0% ABV

    20.0% ABV • Fortified, Fully Oxidized, Oxidative

    Medium-dark brown. Intense, lifted nose, cocoa nib, very fine oolong tea, volcanic rock, dark cherry, cascara. Smells quite dry. Super dark attack, hot clay, more cocoa nibs, chinotto. Intensely, intensely mineral. Finish is nearly bone-dry, more floral, with a beautiful oolong sensibility. Like the best oolong teas, a wine that demands repeated and close consideration. One of the four ‘classic’ Madeira varieties, Verdelho is meio seco—medium-dry. Full details

    H&H Verdelho Solera 1898
    H&H Verdelho Solera 1898
    H&H Founder's Solera 1894

    H&H Founder's Solera 1894

    PortugalMadeira DOC 20.0% ABV

    20.0% ABV • Fortified, Fully Oxidized, Oxidative

    Made of Malvasia and one of the all-time greats. Green-tinged mahogany; ethereal bouquet; beautifully lifted and singing from the glass, with tremendous inner-mouth energy, suggesting immortality. Butterscotch, and the slight suggestion of molasses, dark chocolate and toffee-richness, with acidity ascendant to yield a toffee-apple finish. Sublime by any measure. Malvasia is historically the most celebrated of the classic grape varieties on the island: the sweetest and most unctuous of Madeiras—the stuff of legends, literature and song. Full details

    H&H Founder's Solera 1894
    H&H Founder's Solera 1894
    Dolin Dry Vermouth de Chambéry

    Dolin Dry Vermouth de Chambéry

    FranceSavoie 17.5% ABV

    17.5% ABV

    Dolin Dry is distinguished by its light, fresh and clean profile, which comes from a delicate wine base and more than thirty Alpine herbs. From its start in 1821, Dolin Vermouth de Chambéry has been the benchmark for fine French Vermouth. Its fresh and elegant nose, subtle and complex palate is the profile that made the 1:1 gin/dry vermouth Martini famous, and so often imitated by others. In the 1930s Chambéry earned France’s only protected designation of origin for Vermouth. Beyond mixed drinks, it is an ideal aperitif or accompaniment to raw shellfish, goat cheese or pesto. In cooking, Dolin Dry adds depth and an herbal character that normal white wine cannot. Full details

    Dolin Dry Vermouth de Chambéry
    Dolin Dry Vermouth de Chambéry
    Dolin Blanc Vermouth de Chambéry

    Dolin Blanc Vermouth de Chambéry

    FranceSavoie 16.0% ABV

    16.0% ABV

    The sweet, pale ‘Blanc’ variety of vermouth was first created and made famous by Dolin in Chambéry long before Italian producers replicated the style as ‘Bianco’. The Blanc is traditionally served with a sliced strawberry, a splash of soda and a twist. Dolin blanc’s elegance and slight vanilla edge marry beautifully in the ‘new classic’ Blond Negroni. In other cocktails, Dolin Blanc pairs well with blanco tequila or other flavorful clear spirits. It is ideal for infusions of melon or other fruit, and an appetizing accompaniment to a wide variety of cheeses. Full details

    Dolin Blanc Vermouth de Chambéry
    Dolin Blanc Vermouth de Chambéry
    Dolin Rouge Vermouth de Chambéry

    Dolin Rouge Vermouth de Chambéry

    FranceSavoie 16.0% ABV

    16.0% ABV

    Dolin Rouge imparts lovely spicy notes amid its light and fresh profile, with a clean finish to complement and not overwhelm a drink’s other components. More than fifty herbs flavor Dolin Rouge; its profile is firm and balanced, without the excessive sweet or lingering aftertastes found in large commercial products. It makes for an exceptional Manhattan that does not bury the tastes of rye or bourbon, even at classic 1:1 proportions. Refreshes a Negroni, too. Dolin Rouge and a twist pairs well with charcuterie or black olives and works perfectly in tomato or meat cookery. Full details

    Dolin Rouge Vermouth de Chambéry
    Dolin Rouge Vermouth de Chambéry
    Comoz Blanc Vermouth de Chambéry

    Comoz Blanc Vermouth de Chambéry

    FranceSavoie 16.0% ABV

    16.0% ABV

    Established in 1856, Comoz was the second-oldest of Chambéry vermouth producers after Dolin, and was the first to produce in a crystal-clear style. (Dolin preceded with a sweet pale, rather than crystal clear, blanc vermouth.) Introduced in 1881, Comoz Vermouth Blanc expressed Claudius Comoz’s selection of wines, plants and fruits, many of which come from the hills above Chambéry. Comoz came to fame as the essential vermouth in the El Presidente cocktail in Cuba. Comoz is less sweet than other vermouth blanc, with notes of stone fruits, alpine flowers and a deep, resonant undercurrent of wormwood. This deeper profile marries with whiskey better than any other pale vermouth. Full details

    Comoz Blanc Vermouth de Chambéry
    Comoz Blanc Vermouth de Chambéry
    Timbal Vermut de Reus Extra Dry

    Timbal Vermut de Reus Extra Dry

    SpainCatalunyaVermut de Reus 17.0% ABV

    17.0% ABV

    This vermouth has a distinctly Catalan character, and embodies many of the savory flavors found in the famed olives of the region. Truly dry—with no added sugar—it is made with herbs sourced from the Pyrenees mountains and citrus of the Mediterranean. Its wine base of Airén (La Mancha) and Macabeo (Penedes) adds a nice minerality. Enjoy neat, with a splash of tonic, or in a 1:1 Martini. The town of Reus (near Tarragona in Catalonia) is the historic epicenter for vermouth production in Spain, where for over a century the producer Miró has set the benchmark for its wormwood-forward style. All production is today overseen by the family patriarch Pere Miró. Full details

    Timbal Vermut de Reus Extra Dry
    Timbal Vermut de Reus Extra Dry
    Timbal Vermut de Reus Sweet Red

    Timbal Vermut de Reus Sweet Red

    SpainCatalunyaVermut de Reus 15.0% ABV

    15.0% ABV

    This well rounded and wormwood-forward sweet red vermouth has earned great admiration. Its easy style is ideal for the Catalan tradition of the ‘vermouth hour’, enjoying a glass on the rocks with olives. Timbal Sweet Red also marries beautifully with rye or bourbon, revealing notes of baking spices. The town of Reus (near to Tarragona in Catalonia) is the historic epicenter for vermouth production in Spain, where for over a century the producer Miró has set the benchmark for its wormwood-forward style. All production is today overseen by the family patriarch Pere Miró. Full details

    Timbal Vermut de Reus Sweet Red
    Timbal Vermut de Reus Sweet Red
    Cocchi Vermouth di Torino

    Cocchi Vermouth di Torino

    ItalyPiemonteVermouth di Torino DOP 16.0% ABV

    16.0% ABV

    The last remaining example of appellation Vermouth di Torino to comply with all of the classical requirements, Cocchi Vermouth di Torino has been produced since 1891. Cocchi uses estate Moscato as the wine base, and vibrant, spicy botanicals such as cocoa, citrus, ginger, and rhubarb. In contrast with other popular Italian vermouths, Cocchi Vermouth di Torino retains wines of Piedmont as the base and avoids a heavy sheen of vanilla that clashes with other cocktail ingredients. Vermouth di Torino stands apart as one of only two protected geographical indications of origin for vermouth, and is the style referenced by classic cocktail books when discussing “Italian vermouth.” Full details

    Cocchi Vermouth di Torino
    Cocchi Vermouth di Torino
    Cocchi “Dopo Teatro” Vermouth Amaro

    Cocchi “Dopo Teatro” Vermouth Amaro

    ItalyPiemonte 16.0% ABV

    16.0% ABV

    The name ‘Dopo Teatro’ refers to the late-evening, “after theater” service at restaurants and cafes in Torino, a gathering time for a sip of something bittersweet and maybe a small bite to eat. This “vermouth amaro” (vermouth with added bitterness) uses Cocchi’s classic Vermouth di Torino as its base. From there, winemaker Giulio Bava adds a number of additional botanicals, including chiretta flowers and a double dose of cinchona bark. The result is a robust amaro that retains the refreshing acidity of the original Vermouth. Pair with spicy chocolate preparations, or mix with intense bourbons or ryes, mezcal, or gin. Full details

    Cocchi “Dopo Teatro” Vermouth Amaro
    Cocchi “Dopo Teatro” Vermouth Amaro
    Cocchi Americano Rosa

    Cocchi Americano Rosa

    ItalyPiemonte 16.5% ABV

    16.5% ABV

    Throughout its history, Giulio Cocchi has used the aperitif wine Americano profile to highlight the fine aromatic grapes of Piemonte. In Cocchi Americano Rosa, the Brachetto d’Acqui wine base provides the white rose and rich berry notes typical of the famous sparkling wine of the same variety, while the addition of rose and ginger to the traditional bitter base provides a rounder profile. Full details

    Cocchi Americano Rosa
    Cocchi Americano Rosa
    Cocchi Americano Bianco

    Cocchi Americano Bianco

    ItalyPiemonte 16.5% ABV

    16.5% ABV

    Made to the same recipe since 1891, this Moscato-based aperitif wine has long been a staple of Asti. While the Americano name implies a gentian focus, the wine also includes quinine and citrus for a flavorful, refreshing profile. In Piemonte it is served chilled with ice, a splash of soda and a peel of orange. Cocchi Americano Bianco’s combination of fruit, spice and bitter undertones can perfect a number of classic mixed drinks. This same profile makes it splendid pairing with all kinds of pickles, nuts, charcuterie and cheeses. Full details

    Cocchi Americano Bianco
    Cocchi Americano Bianco
    Byrrh Grand Quinquina

    Byrrh Grand Quinquina

    FranceRoussillon 18.0% ABV

    18.0% ABV

    Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. Byrrh combines a generous, port-like wine and mistelle base with a firm backbone of natural quinine to produce a fruity, refreshing aperitif by itself, with tonic and a twist, or paired with blue cheese. In cocktails, Byrrh mixes well with vodka, gin, cognac, tequila, Irish whiskey, and grapefruit. Byrrh is produced in Thuir, in the heart of French Catalan territory, near the coast and border with Spain. Full details

    Byrrh Grand Quinquina
    Byrrh Grand Quinquina
    Cocchi Barolo Chinato

    Cocchi Barolo Chinato

    ItalyPiemonte 16.5% ABV

    16.5% ABV

    Renowned in Piemonte since its introduction in 1891, Cocchi Barolo Chinato is a wine of DOCG Barolo infused with quinine bark, rhubarb, ginger, cardamom, cocoa, and a variety of other aromatic spices. Round and rich, yet with the deep back palate one expects of Barolo, this wine possesses the definition necessary to be an ideal digestif or pairing with dark chocolate. Serve as you would a high-quality port or Madeira, or use in lieu of sweet red vermouth in a luxurious Manhattan. You would not be alone in finding this to be the Rolls Royce (or Maserati) of Italian dessert wines. Full details

    Cocchi Barolo Chinato
    Cocchi Barolo Chinato
    Bonal Gentiane-Quina

    Bonal Gentiane-Quina

    FranceSavoie 16.0% ABV

    16.0% ABV

    Since 1865, this spicy, earthy aperitif has been known as “ouvre l’appétit” - the key to the appetite. Serious in its role as an aperitif, and then popular with sportsmen, Bonal became an early sponsor of the Tour de France. It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicy foods. Full details

    Bonal Gentiane-Quina
    Bonal Gentiane-Quina
    Mattei Cap Corse Blanc

    Mattei Cap Corse Blanc

    FranceCorsica 17.0% ABV

    17.0% ABV

    A true Quinquina Blanc, and unique among aperitif wines. The profile of the Cap Corse Mattei BLANC aperitif wine is defined by its distinctly Corsican components. Its all-mistelle base is of Vermentinu and Muscat Petit Grains, lending a terrific minerality, acidity and floral tones. The local Cedrat (aka citron) adds unique citrus aroma and a silky texture. Since its creation in 1872 by Louis-Napoléon Mattei, Cap Corse Mattei is the oldest and best known aperitif of Corsica. Still today family owned, and all macerations, aging and bottling are done in house. Full details

    Mattei Cap Corse Blanc
    Mattei Cap Corse Blanc
    Mattei Cap Corse Rouge

    Mattei Cap Corse Rouge

    FranceCorsica 17.0% ABV

    17.0% ABV

    Among the most famous of French Quinquina, enjoyed for generations by visitors and residents of the Island of Corsica. It is composed of a variety of local and exotic spices, walnuts and cinchona bark (quinine) on a base of Corsican Muscat and Vermentinu mistelles. The result is an aperitif of tremendous depth with a wonderfully dry finish. Since its creation in 1872 by Louis-Napoléon Mattei, Cap Corse Mattei is the oldest and best known aperitif of Corsica. Full details

    Mattei Cap Corse Rouge
    Mattei Cap Corse Rouge
    Pasubio

    Pasubio

    ItalyTrentino-Alto Adige 17.0% ABV

    17.0% ABV

    Pasubio is a true taste of the Dolomite Mountains in the Trentino region. On a base of rich aged wine you’ll find notes of blueberries, pine and smoke, together with bitter alpine herbs. It is rare among amari to feature mountain berries. The recipe from Giuseppe Cappelletti dates back to the early 20th century and is among the Erboristeria’s first amari. Traditionally enjoyed neat, typically at cellar temperature or chilled. Also pairs well in mixed drinks with bourbon, rye, or brandy. Full details

    Pasubio
    Pasubio
    Elisir Novasalus

    Elisir Novasalus

    ItalyTrentino-Alto Adige 16.0% ABV

    16.0% ABV

    Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily. The resulting amaro is bold, bitter and exceptionally complex, with layers upon layers of flavor. Famously comforting after a large meal. While not traditionally mixed, it is nicely followed by a small glass of sparkling wine. Unrivalled in its palate effect, it makes for a perfect finish to a meal. Full details

    Elisir Novasalus
    Elisir Novasalus
    Cardamaro Vino Amaro

    Cardamaro Vino Amaro

    ItalyPiemonte 17.0% ABV

    17.0% ABV

    Cardamaro is a longstanding product of what is today an eighth-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as aperitif or digestif, outstanding with cider, or use in place of vermouth in many cocktails. Because of the subtle oak treatment, it is possible to use Cardamaro in place of bourbon or rye; combine with Dolin rouge for a lighter take on a Manhattan. Pair with saltier cheeses or charcuterie. Full details

    Cardamaro Vino Amaro
    Cardamaro Vino Amaro
    Aperitivo Cappelletti

    Aperitivo Cappelletti

    ItalyTrentino-Alto Adige 17.0% ABV

    17.0% ABV

    The Aperitivo Cappelletti, endearingly known to locals as just “Specialino”, may be the oldest style of the classic red bitter still in production. Unlike its larger commercial rivals, Cappelletti is less sweet and has a wonderful drying finish. Additionally, it still uses natural carmine color for a crimson red and retains a vinous texture from its wine base. It offers a vibrant and flavorful profile, complemented by bitter undertones on a traditional wine base. This yields a Negroni or Spritz that is dry and refreshing in the finish. It is made just outside of Trento in Alto Adige by the Cappelletti family, who also produce a number of other exceptional aperitivi and amari. Full details

    Aperitivo Cappelletti
    Aperitivo Cappelletti
    Cocchi Piemonte Brut NV

    Cocchi Piemonte Brut NV

    ItalyPiemontePiemonte DOC 12.0% ABV

    12.0% ABV • Méthode Charmat

    Cocchi employs a classic blend of estate pinot nero and chardonnay for this sparkling wine, which adds intricacy, cut, and intensity to the rich apple, pear, and floral notes. Ideal as an aperitif or to make a particularly nice Spritz. Full details

    Cocchi Piemonte Brut NV
    Cocchi Piemonte Brut NV
    Cocchi Asti NV

    Cocchi Asti NV

    ItalyPiemonteAsti DOCG 7.0% ABV

    7.0% ABV • Méthode Charmat

    ASTI is produced by Cocchi through a slow fermentation in steel vats of the Moscato Bianco picked from the family’s Colline Astigiane vinyard in the Asti hills. Creamy and delicate to taste, with a very scented aroma. The label’s colors match the flags that parade at the start of the ‘Palio d’Asti’ festival. Full details

    Cocchi Asti NV
    Cocchi Asti NV
    Cocchi Brachetto d’Acqui NV

    Cocchi Brachetto d’Acqui NV

    ItalyPiemonteBrachetto d’Acqui DOCG 7.0% ABV

    7.0% ABV • Méthode Charmat

    Cocchi makes Brachetto d’Acqui after a slow, controlled fermentation of its estate Brachetto grapes in steel tanks. Cocchi Brachetto d’Acqui is drier, higher-acid, and more defined than virtually any other example on the market, but it still has the fun and fruit for accompanying sorbet or cookies. Full details

    Cocchi Brachetto d’Acqui NV
    Cocchi Brachetto d’Acqui NV
    Ostinato Marsala Fine Ambra Secco

    Ostinato Marsala Fine Ambra Secco

    ItalySicilyMarsala DOC 17.0% ABV

    17.0% ABV • Fortified, Oxidative

    Delicious, balanced and refined, Ostinato Fine Ambra Secco is a dry Marsala that is produced according to traditional methods now rarely seen in the appellation, especially in Fine expressions. It begins with its ‘alto grado’ base wine, from late-harvest, low-yielding Grillo, Inzolia and Catarratto old vines. Its higher natural ABV means the wine is less reliant on fortification and is more expressive of Marsala’s indelible terroir. Extended aging beyond the minimum Fine requirements produce a Marsala that resonates with deep vinous character. Full details

    Ostinato Marsala Fine Ambra Secco
    Ostinato Marsala Fine Ambra Secco
    Ostinato Marsala Fine Ambra Dolce

    Ostinato Marsala Fine Ambra Dolce

    ItalySicilyMarsala DOC 17.0% ABV

    17.0% ABV • Fortified, Oxidative

    Delicious, balanced and refined, Ostinato Fine Ambra Dolce is a sweet Marsala that is produced according to traditional methods now rarely seen in the appellation, especially in Fine expressions. It begins with its ‘alto grado’ base wine, from late-harvest, low-yielding Grillo, Inzolia and Catarratto old vines. Its higher natural ABV means the wine is less reliant on fortification and is more expressive of Marsala’s indelible terroir. Extended aging beyond the minimum Fine requirements produce a Marsala that resonates with deep vinous character. Full details

    Ostinato Marsala Fine Ambra Dolce
    Ostinato Marsala Fine Ambra Dolce
    Abbe Rous ‘Matifoc’ Rancio Sec NV

    Abbe Rous ‘Matifoc’ Rancio Sec NV

    FranceRoussillonCôte Vermeille IGP 16.5% ABV

    16.5% ABV • Fully Oxidized, Oxidative

    A wine of ancient tradition, Abbé Rous ‘Matifoc’ Rancio sec is produced from old-vine Grenache noir and is aged outdoors in old 600-liter Banyuls demi-muids for up to four years before returning to the cellars for continued oxidative aging. The resulting wine is a blend, with an average age of 10-12 years in partially-filled barrels, resulting in its inimitable rancio character. Full details

    Abbe Rous ‘Matifoc’ Rancio Sec NV
    Abbe Rous ‘Matifoc’ Rancio Sec NV
    Terres des Templiers Rancio Sec NV

    Terres des Templiers Rancio Sec NV

    FranceRoussillonCôte Vermeille IGP 16.5% ABV

    16.5% ABV • Fully Oxidized, Oxidative

    Terres des Templiers Rancio Sec descends from an ancient tradition preserved by Catalan winemakers of the Côte Vermeille. From old-vine Grenache noir found on its schist-dominated, terraced vineyards overlooking the sea, the wine is first aged out-of-doors in old demi-muids before returning to the cellars of the producer for extended oxidative aging in old Banyuls casks. The wine is a blend with an average age of 10-12 years spent in partially-filled barrels, resulting in its pronounced rancio character. Full details

    Terres des Templiers Rancio Sec NV
    Terres des Templiers Rancio Sec NV
    Tresmontaine ‘Puits aux Souhaits’ Rancio Sec NV

    Tresmontaine ‘Puits aux Souhaits’ Rancio Sec NV

    FranceRoussillonCôte Vermeille IGP 15.5% ABV

    15.5% ABV • Fully Oxidized, Oxidative

    Tresmontaine ‘Puits aux Souhaits’ Rancio sec is the last produced under the auspice of the late winemaker, Bernard Sapéras, who kept it mainly for family and friends. Made from Grenache noir vines with an average age of 70 years and a yield of just 20 hl/ha, it was fermented in old casks over the course of several years before coming to rest in barrels first used for the domaine’s Banyuls blanc. The average age of the blend is 10 years. Full details

    Tresmontaine ‘Puits aux Souhaits’ Rancio Sec NV
    Tresmontaine ‘Puits aux Souhaits’ Rancio Sec NV
    Domaine de Sau Rancio Sec NV

    Domaine de Sau Rancio Sec NV

    FranceRoussillonCôtes Catalanes IGP 18.5% ABV

    18.5% ABV

    A blend of the 2006 and 2007 vintages, the Domaine de Saü Rancio sec is 100% Grenache gris, harvested by hand from a 1.9-hectare plot of 70-year old bush vines. Fermented with native yeasts in epoxy-line steel tanks and left for a week on its skins, its subsequent elevage takes place in one of the most magical places for oxidative wines in all of Roussillon—a former horse barn on the Château de Saü estate. Here, temperatures range from 55–80F and the Tramontana wind blows outside its wooden doors throughout the year, concentrating the wine left to rest in old 225-liter Bordelais fûts. Full details

    Domaine de Sau Rancio Sec NV
    Domaine de Sau Rancio Sec NV
    Mas Peyre ‘Le Démon de Midi’ Rancio Sec NV

    Mas Peyre ‘Le Démon de Midi’ Rancio Sec NV

    FranceRoussillonCôtes Catalanes IGP 17.0% ABV

    17.0% ABV • Fully Oxidized, Oxidative

    The Bourrel family inaugurated this solera of overripe, old-vine Macabeu grapes in 2005. Grapes are harvested by hand at 254 g/l residual sugar and, placed into the first of three barrels, are allowed to slowly ferment to dryness. Subsequent elevage in the partially-filled barrels creates an oxidative environment; bottled at an average of six years of age, the ‘Démon de Midi’ (noonday demon) takes on notes of almond, garrigue honey and leather, with a touch of salt emerging at the finish. Full details

    Mas Peyre ‘Le Démon de Midi’ Rancio Sec NV
    Mas Peyre ‘Le Démon de Midi’ Rancio Sec NV
    Puig-Parahÿ ‘Pyror’ Rancio Sec NV

    Puig-Parahÿ ‘Pyror’ Rancio Sec NV

    FranceRoussillonCôtes Catalanes IGP 18.5% ABV

    18.5% ABV • Fully Oxidized, Oxidative

    The barrels that winemaker Georges Puig blends to produce ‘Pyror’ were first set down in the early 1960s by his father and grandfather, and have been maintained as "perpetual barrels" ever since, with small amounts withdrawn every few years. The wine—equal parts Grenache blanc, Grenache gris and Macabeu—slowly concentrates in the ancient oak and chestnut barrels, gaining a particular combination of polish and rusticity. Full details

    Puig-Parahÿ ‘Pyror’ Rancio Sec NV
    Puig-Parahÿ ‘Pyror’ Rancio Sec NV
    Tresmontaine ‘Tabacal Dos’ Rancio

    Tresmontaine ‘Tabacal Dos’ Rancio

    FranceRoussillonCôtes Catalanes IGP 17.0% ABV

    17.0% ABV • Fully Oxidized, Oxidative

    A Catalan tradition, Rancio wines such as this predate the modern conception of wine and viticulture. This wine’s rustic character begins with a full fermentation and evolves first in glass demijohns and then in used oak barrels, which are partially filled and often out in the sun. Owing to the process, the climate, and character of the grapes, the wine is oxidative and rich with earth, smoke and mushroom notes. This wine has aged over 5 years in barrels that formerly housed the eponymous wine of its village, lending a unique depth. Enjoy with cured meats and cheeses, or with rich creamy desserts. Serve either lightly chilled or at cellar temperature. Full details

    Tresmontaine ‘Tabacal Dos’ Rancio
    Tresmontaine ‘Tabacal Dos’ Rancio
    Tresmontaine ‘Tabacal’ Rancio NV

    Tresmontaine ‘Tabacal’ Rancio NV

    FranceRoussillonCôtes Catalanes IGP 17.0% ABV

    17.0% ABV • Fully Oxidized, Oxidative

    Tresmontaine ‘Tabacal’ Rancio is the last Rancio produced by legendary Roussillon winemaker Fernand Baixas at Arnaud de Villeneuve, prior to his "retirement." (He can now be found with other raconteurs at nearby Domaine de Rombeau.) The blend is 100% Grenache blanc from the 2002 and 2003 vintages, exposed to the elements in glass demijohns for 18 months, then returned to the cellars to rest in old foudres and barrique for an additional 10 years. Full details

    Tresmontaine ‘Tabacal’ Rancio NV
    Tresmontaine ‘Tabacal’ Rancio NV
    Espodol Vi Ranci Sec NV

    Espodol Vi Ranci Sec NV

    SpainCatalunya 14.0% ABV

    14.0% ABV • Fully Oxidized, Oxidative

    While the tradition of Vi Ranci and Rancio sec has survived on both sides of the French-Spanish Catalan border, the large majority of those now produced in Spain are fortified. Espodol Vi Ranci Sec is the rare unfortified expression: Old-vine Garnatxa blanca and Garnatxa rosat, hand-harvested and fermented under the rafters in epoxy-lined concrete tanks. After two years, a portion of the slowly oxidizing wine is transferred to large wooden foudres (where it remains for 3-4 years), and then into a six-tier solera of demi-muids that was originated in 1950. Full details

    Espodol Vi Ranci Sec NV
    Espodol Vi Ranci Sec NV
    Mas Peyre Maury Hors d’Age ‘La Rage du Soleil’ NV

    Mas Peyre Maury Hors d’Age ‘La Rage du Soleil’ NV

    FranceRoussillonMaury AOP 17.0% ABV

    17.0% ABV • Fortified, Oxidative

    First established in 2003, this singular Maury solera was augmented with small lots each year until 2008, then rested quietly in barrel until bottling in late 2016. 100% Grenache noir, the name ‘Rage du Soleil’ alludes to the heat of Roussillon and the enduring nature of its old vines. Oxidative, yet still primary, this deft wine boasts notes of cherry compote, spice cake and cocoa powder; tobacco leaf, bitter orange and rose pepper. With lightly drying tannins balancing the wine’s inherent richness, expect a continued graceful evolution in the bottle. Enjoy with creamy blue-veined cow’s milk cheeses, with nuts and dark chocolates. Serve slightly chilled or at cellar temperature. Full details

    Mas Peyre Maury Hors d’Age ‘La Rage du Soleil’ NV
    Mas Peyre Maury Hors d’Age ‘La Rage du Soleil’ NV
    Domaine du Mas Blanc Banyuls Hors d’Age ‘Sostrera’

    Domaine du Mas Blanc Banyuls Hors d’Age ‘Sostrera’

    FranceRoussillonBanyuls AOP 17.5% ABV

    17.5% ABV • Fortified, Oxidative

    ‘Sostrera’ is the word for ‘solera’ in the local Catalan parlance of Banyuls. Dr. Gaston Parcé established the solera at Mas Blanc in 1925 with two layers of demi-muids (650-litre barrels) full of wine. The Domaine bottled the first wine from the solera in 1946. This commitment to extended aging within the Sostrera continues today. The wine is 100% Grenache noir (from cuttings brought from Château de Beaucastel), fortified in the usual manner of the estate. Full details

    Domaine du Mas Blanc Banyuls Hors d’Age ‘Sostrera’
    Domaine du Mas Blanc Banyuls Hors d’Age ‘Sostrera’
    Espodol Solera Garnatxa d’Empordà NV

    Espodol Solera Garnatxa d’Empordà NV

    SpainCatalunyaEmpordà DO 15.5% ABV

    15.5% ABV • Fortified, Oxidative

    The Celler Espolla’s Solera Garnatxa is considered amongst the finest and most prominent of its tradition in Catalunya. Ripe, passerillé Garnatxa blanca and rosat grapes are harvested by hand and fermented with native yeasts in concrete tank. The fermentation is arrested via mutage, and the wine begins a lengthy, oxidative odyssey through a six-tier solera that was inaugerated in 1931. Dark amber, seamless and layered, it shows dried apricot and cherry, roasted hazelnut and sweet/smoky baking spices. Enjoy with a wide variety of cheeses and desserts. Once opened, it will keep well for 6-8 weeks. Full details

    Espodol Solera Garnatxa d’Empordà NV
    Espodol Solera Garnatxa d’Empordà NV
    Belem’s Madeira Meio Seco

    Belem’s Madeira Meio Seco

    PortugalMadeira DOC 17.0% ABV

    17.0% ABV • Fortified, Fully Oxidized, Oxidative

    Aged for a minimum of three years in old oak casks, Belém’s Madeira – Meio Seco is ‘medium-dry’ and, at 17% abv, is notable for its vinous character and concentration. In the kitchen, it is your secret weapon: delicious as an aperitif or in cocktails, it especially excels in the cook’s arsenal, ready to be deployed in marinades, glazes and reductions; for seafood, poultry or game — all while you enjoy a pre-prandial glass. Full details

    Belem’s Madeira Meio Seco
    Belem’s Madeira Meio Seco
    Belem’s Madeira Doce

    Belem’s Madeira Doce

    PortugalMadeira DOC 17.0% ABV

    17.0% ABV • Fortified, Fully Oxidized, Oxidative

    Belém’s Madeira – Doce is an essential addition to any cooking, wine and cocktail enthusiast’s larder. Aged for a minimum of three years in old oak casks, it is made in the ‘full, rich style’ and, at 17% abv, is notable for its vinous character and concentration. Enjoyable as a well-deserved nightcap, or in cocktails and punches, it especially excels in the pan, where it is a carnivore’s best friend — the secret to great steak, lamb or duck—essential for the classic sauces: Madere, Chasseur and Perigueux. Full details

    Belem’s Madeira Doce
    Belem’s Madeira Doce
    Saveiro ‘Vento do Oeste’ Madeira

    Saveiro ‘Vento do Oeste’ Madeira

    PortugalMadeira DOC 19.0% ABV

    19.0% ABV • Fortified, Fully Oxidized, Oxidative

    Like the westerly trade winds that give ‘Vento do Oeste’ its name, this wine both affirms historic ties between the island of Madeira and America and elaborates upon them: Where pipes (casks) of madeira once sailed to the American colonies, bourbon barrels are now routinely shipped from Kentucky to the island for ‘finishing’ before traveling further along modern trade routes to distilleries worldwide. Made with Tinta Negra, Saveiro ‘Vento do Oeste’ Meio Doce (‘Medium-Rich’) is bourbon barrel-finished madeira, the first of its kind off the island, aged for three years in a traditional manner before finishing an additional 12 to 18 months in used bourbon barrels. Full details

    Saveiro ‘Vento do Oeste’ Madeira
    Saveiro ‘Vento do Oeste’ Madeira
    H&H Reserva Sercial Madeira

    H&H Reserva Sercial Madeira

    PortugalMadeira DOC 20.0% ABV

    20.0% ABV • Fortified, Fully Oxidized, Oxidative

    Palest and the driest of the classical madeira varieties, Sercial has a fiery, mouth-puckering acidity. At its best, racy and high-toned, it is a wine of exquisite tension: Sercial shows dry despite containing 20-60 g/l RS; its sweetness balanced by an exhilarating, mouthwatering tang of acidity. Pungent with dried orange, almonds and saline spices in youth, Sercial mellows in maturity: acidity less taut but no less integral; its deep nuttiness to the fore. Full details

    H&H Reserva Sercial Madeira
    H&H Reserva Sercial Madeira
    H&H Reserva Grand Old Boal Madeira

    H&H Reserva Grand Old Boal Madeira

    PortugalMadeira DOC 20.0% ABV

    20.0% ABV • Fortified, Fully Oxidized, Oxidative

    One of the classic white grape varieties of Madeira, Boal is meio doce: medium-sweet, thought to offer Madeira lovers the ideal combination of elegance and richness. Redolent of dried fruit, barley sugar, crème brûlée and caramel, its volume is checked by its natural tang of acidity; the finish is surprisingly dry and delineated. Vintage wines tend to grow subtler and more Verdelho-like with extended elevage. Full details

    H&H Reserva Grand Old Boal Madeira
    H&H Reserva Grand Old Boal Madeira
    H&H Reserva Malvasia Madeira

    H&H Reserva Malvasia Madeira

    PortugalMadeira DOC 20.0% ABV

    20.0% ABV • Fortified, Fully Oxidized, Oxidative

    Malvasia is historically the most celebrated of the classic grapes varieties on the island: the sweetest and most unctuous of Madeiras—the stuff of legends, literature and song. In its youth, Malvasia is lighter-hued than Boal, but with elevage it darkens considerably, resulting in wines that are full-bodied and opulent, rich with flavors of toffee, molasses, caramel, coffee, quince and spice cake, yet (like all Madeiras) never cloying. Full details

    H&H Reserva Malvasia Madeira
    H&H Reserva Malvasia Madeira
    H&H Reserva W.S. Boal Madeira

    H&H Reserva W.S. Boal Madeira

    PortugalMadeira DOC 20.0% ABV

    20.0% ABV • Fortified, Fully Oxidized, Oxidative

    One of the classic white grape varieties of Madeira, Boal is meio doce: medium-sweet, thought to offer Madeira lovers the ideal combination of elegance and richness. Redolent of dried fruit, barley sugar, crème brûlée and caramel, its volume is checked by its natural tang of acidity; the finish is surprisingly dry and delineated. Vintage wines tend to grow subtler and more Verdelho-like with extended elevage. Full details

    H&H Reserva W.S. Boal Madeira
    H&H Reserva W.S. Boal Madeira
    Salers Gentian Apéritif

    Salers Gentian Apéritif

    FranceAuvergne 16.0% ABV

    16.0% ABV

    One of the most classic French aperitifs is a pour of gentiane liqueur on the rocks with a squeeze of lemon. Salers is the oldest gentian liqueur of the Massif Central, birthplace to this style of product. It distinguishes itself with a pure, firm, rustic earthy profile. Unlike its larger rivals, Salers is less sweet and does not add artificial yellow color, revealing a beautiful natural straw color. Enjoy with ice and lemon, lemonade, in the Blond Negroni with gin and Dolin blanc, or as an earthy base note in a variety of cocktails. With the addition of a pinch of salt, Salers takes on herbal, tequila-like flavors. Full details

    Salers Gentian Apéritif
    Salers Gentian Apéritif
    Dolin Génépy le Chamois Liqueur

    Dolin Génépy le Chamois Liqueur

    FranceSavoie 45.0% ABV

    45.0% ABV

    Génépy (sometimes spelled Génépi) is a legendary alpine herbal liqueur that dates back many hundreds of years. While comprised of a multitude of alpine herbs, the most prominent is Génépy, a petite variety of artemesia (often translated into English as “mountain sage”) found principally in the high mountains of the Savoy. Its bright herbal and fresh flavors have long been associated with the mountain air and adventure. Today it is still the darling of French ski resorts and fine dining, served on the rocks or with tonic water, and very welcome after a fondue. Using its own alembic still, Dolin has made this Génépy from local farmers’ herbs since 1821. Full details

    Dolin Génépy le Chamois Liqueur
    Dolin Génépy le Chamois Liqueur
    Nux Alpina Walnut Liqueur

    Nux Alpina Walnut Liqueur

    AustriaOberosterreich 32.0% ABV

    32.0% ABV

    For three generations the Purkhart family has produced this all-natural walnut liqueur from the same family recipe, renowned for its balance and exceptionally smooth finish. Each summer the Purkhart family picks fresh green walnuts from wild stands of the delicate “Weinsberg” variety near the village of Sankt Peter in der Au. These walnuts steep for months in grape brandy and for the last month with a variety of spices and alpine botanicals. The result is a rich and flavorful walnut liqueur that is not overly sweet, perfect after dinner, in coffee, cream, or egg drinks. Full details

    Nux Alpina Walnut Liqueur
    Nux Alpina Walnut Liqueur
    Amaro Alta Verde

    Amaro Alta Verde

    ItalyTrentino-Alto Adige 24.0% ABV

    24.0% ABV

    Amaro Alta Verde’s hallmark flavor was common long ago throughout the Adriatic, though seldom found in the last half century. The principal ingredient is assenzio, a variety of wormwood. A complementary blend of alpine herbs, citrus and spice frame and lighten the classic bitter profile. True to its origins, the aromas evoke a summer forest in all its verdant splendor. Upon tasting, Alta Verde yields impressive length and complex bitterness, intertwined with gentle sweetness and bright herbal notes that give balance throughout the palate. Full details

    Amaro Alta Verde
    Amaro Alta Verde
    Zirbenz Stone Pine Liqueur of the Alps

    Zirbenz Stone Pine Liqueur of the Alps

    AustriaSteiermark 35.0% ABV

    35.0% ABV

    Zirbenz draws all of its high alpine flavors and natural earthy red colors from the freshly picked fruit of the Arolla Stone Pine grown in the Austrian Alps. The young full cones are still fresh and sweet, giving a smooth layer of berry fruit over an intricate, pine-floral backbone, with a slight minty freshness. Enjoy on its own as digestive or après-ski, with tonic or soda, or in cocktails incorporating gin or hoppy beer. Handcrafted and bottled in Austria by Josef Hofer, a family distillery since 1797. Full details

    Zirbenz Stone Pine Liqueur of the Alps
    Zirbenz Stone Pine Liqueur of the Alps
    Amaro Sfumato Rabarbaro

    Amaro Sfumato Rabarbaro

    ItalyTrentino-Alto Adige 20.0% ABV

    20.0% ABV

    The term Sfumato derives from the Italian word for smoke - ‘fumo’. It is traditionally associated with a style of Renaissance painting characterized by subtle transitions between areas of dark and light. This speaks directly to this amaro’s profile, which marries a dark smokiness with bitter woodsiness from alpine herbs and notes of sweet alpine berries. The main ingredient is a special Rabarbaro (rhubarb) variety that grows in Trentino Alto Adige and Veneto. Enjoy with tonic, grapefruit soda, or whiskey. Full details

    Amaro Sfumato Rabarbaro
    Amaro Sfumato Rabarbaro
    Rothman & Winter Crème de Violette

    Rothman & Winter Crème de Violette

    AustriaOberosterreich 20.0% ABV

    20.0% ABV

    Among the native wildflowers found in the Alps are the Queen Charlotte and March Violets. Rothman & Winter Crème de Violette captures their fragrance and taste on a robust brandy base. This is a true expression, without any added vanilla or fruit, working as the magical bridging ingredient in so many classic cocktails. Enjoy this liqueur in classics such as the Aviation or Blue Moon, or with dry or sweet sparkling wines. Full details

    Rothman & Winter Crème de Violette
    Rothman & Winter Crème de Violette
    Rothman & Winter Orchard Apricot Liqueur

    Rothman & Winter Orchard Apricot Liqueur

    AustriaOberosterreich 24.0% ABV

    24.0% ABV

    Rothman & Winter Orchard Apricot Liqueur combines juice from the seasonal harvest of Austria’s famed Klosterneuberger apricots with an eau-de-vie produced from this same fruit. Destillerie Purkhart selects its apricots each season from family orchards in the Danube Valley and surrounding regions. Use wherever “apricot brandy” or “apricot-flavored brandy” appears in a recipe, drink with sparkling wine or wheat beer, or substitute for triple sec for a Margarita variation. Full details

    Rothman & Winter Orchard Apricot Liqueur
    Rothman & Winter Orchard Apricot Liqueur
    Rothman & Winter Orchard Cherry Liqueur

    Rothman & Winter Orchard Cherry Liqueur

    AustriaOberosterreich 24.0% ABV

    24.0% ABV

    In the realm of cherries, the sour Weichsel varieties found in and around Austria stand out for their vivid flavors and fine balance of the sweet and tart. This liqueur combines juices from the seasonal harvest of Weichsel cherries of farms in Lower Austria with an eau-de-vie produced from the same fruit. By avoiding the use of spice or vanilla, Rothman & Winter Orchard Cherry provides a clear, bright cherry flavor to mixed drinks, sparkling wine, wheat beer, dark beer, espresso, or desserts. Full details

    Rothman & Winter Orchard Cherry Liqueur
    Rothman & Winter Orchard Cherry Liqueur
    Rothman & Winter Orchard Pear Liqueur

    Rothman & Winter Orchard Pear Liqueur

    AustriaOberosterreich 24.0% ABV

    24.0% ABV

    Rothman & Winter Orchard Pear Liqueur combines juice from the seasonal harvest of Williams Pears with an eau-de-vie produced from the same fruit. The resulting liqueur captures the great aromatic of fresh pears, yet without the excessive sweetness of other producers. Destillerie Purkhart selects its pears each season from orchards in both South Tirol (Alto Adige) and the Danube Valley. Mix with flavorful white spirits, or drizzle into sparkling wine, wheat beer or soda. Full details

    Rothman & Winter Orchard Pear Liqueur
    Rothman & Winter Orchard Pear Liqueur
    Rothman & Winter Orchard Peach Liqueur

    Rothman & Winter Orchard Peach Liqueur

    AustriaOberosterreich 24.0% ABV

    24.0% ABV

    The Oststeiermark region boasts a variety of peaches, including the Roter Ellerstadter, Weinberg and Haven. The liqueur combines juices from the seasonal harvest of these peaches with an eau-de-vie produced from the same fruit. The result captures not just the fragrant aromas of fresh peaches but also the natural acidity and a touch of the peach bitter. Delicious with soda water, wheat beer, or sparkling wine; stunning in mixed drinks with bourbon, rye or rum. Full details

    Rothman & Winter Orchard Peach Liqueur
    Rothman & Winter Orchard Peach Liqueur
    Rothman & Winter Orchard Elderberry Liqueur

    Rothman & Winter Orchard Elderberry Liqueur

    AustriaOberosterreich 24.0% ABV

    24.0% ABV

    The berries in this liqueur come from territory in Austria ranging from southwest Steiermark to the Seewinkel district in Burgenland, in alpine valleys and meadows at altitudes of 250 to 700 meters. Rich elderberries provide the underlying foundation, accented by rowanberries, red currants and aronia berries. A flavorful base of rowanberry eau-de-vie imparts marzipan aromas. Delicious with club soda or sparkling wine; also stunning mixed with white rum, blanco tequila or gin. Full details

    Rothman & Winter Orchard Elderberry Liqueur
    Rothman & Winter Orchard Elderberry Liqueur
    Purkhart Pear Williams Eau-de-Vie

    Purkhart Pear Williams Eau-de-Vie

    AustriaOberosterreich 40.0% ABV

    40.0% ABV

    The Purkhart Pear Williams Brandy uses only “Williams” pears from South Tirol (also known as Alto Adige or Südtirol), whose pears are prized for their opulent and creamy ripe fruit fragrance. Lively and stimulating on the palate, this eau-de-vie reveals a depth of pear flavor that carries well into the finish. Made only from distilled pears and water. Enjoy on its own or substitute for Pisco in a variety of cocktails. 100% Reines Destillat Williamsbrand. Full details

    Purkhart Pear Williams Eau-de-Vie
    Purkhart Pear Williams Eau-de-Vie
    Blume Marillen Apricot Eau-de-Vie

    Blume Marillen Apricot Eau-de-Vie

    AustriaOberosterreich 40.0% ABV

    40.0% ABV

    Blume Marillen—”blossom of the apricot”—captures the lovely bouquet and taste of the Klosterneuburger apricot found in the Wachau region of the Danube Valley. The Destillerie Purkhart “Blume Marillen” is famed for its delicate floral bouquet and a long, elegant finish. More than 9 pounds of apricots are distilled for each 750ml bottle. For over 40 years the Purkhart family has produced this lovely eau-de-vie that embodies the apricot orchard in full bloom. Enjoy on its own, with sparkling wine, or use in place of unaged whiskey in aromatic cocktails. 100% reines Destillat aus Marillen. Full details

    Blume Marillen Apricot Eau-de-Vie
    Blume Marillen Apricot Eau-de-Vie
    Hayman’s London Dry Gin

    Hayman’s London Dry Gin

    England 47.0% ABV

    47.0% ABV

    The Hayman family is the oldest gin-producing family in London, dating to 1863. All three Hayman’s gins use the same 10 botanicals, in different proportions. Hayman’s is the only traditional London gin producer whose flagship, traditional London Dry Gin has its primary emphasis on citrus, while still maintaining the high proof and spicy midpalate of classic Dry Gin. This combination makes Hayman’s London Dry Gin extremely versatile for mixing refreshing stirred or shaken cocktails. The aromatic intensity of this gin makes it the ideal Martini gin, even at the classic 1:1 proportion. Full details

    Hayman’s London Dry Gin
    Hayman’s London Dry Gin
    Hayman’s Royal Dock Navy Strength Gin

    Hayman’s Royal Dock Navy Strength Gin

    England 57.0% ABV

    57.0% ABV

    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. Bottled at “Navy Strength,” 100 proof by weight equating to 114 by volume, Royal Dock delivers flavor with efficiency where other gins wither in dilution, such as at outdoor patios or poolside. Enjoy with tonic or in a Gimlet with lime, sugar and ice. From the 10 Hayman’s botanicals, Royal Dock emphasizes angelica and coriander for pepperiness, and licorice root for a creamy texture. Full details

    Hayman’s Royal Dock Navy Strength Gin
    Hayman’s Royal Dock Navy Strength Gin
    Hayman’s Old Tom Gin

    Hayman’s Old Tom Gin

    England 41.4% ABV

    41.4% ABV

    Hayman’s Old Tom Gin is a rich and rounded style of gin that was the gin of choice in the 19th Century, made to the family’s original recipe as then produced. Relative to London Dry Gin, the Old Tom style imparts a more complex and flavorful taste experience, with a slight sweetness that pleasantly rounds out the botanical base. From the 10 Hayman’s botanicals, the Old Tom Gin emphasizes juniper and two types of cinnamon. Old Tom gin is the key ingredient in classic cocktails such as the Martinez, Tom Collins and Ramos Gin Fizz. Its depth and rich profile make for an ideal Aviation or French 75. Full details

    Hayman’s Old Tom Gin
    Hayman’s Old Tom Gin
    Hayman’s Sloe Gin

    Hayman’s Sloe Gin

    England 26.0% ABV

    26.0% ABV

    A traditional English liqueur made by infusing gin with the sloe berries of the Blackthorn tree which grows throughout the British Isles. Hayman’s Sloe Gin is made from a family recipe dating back many generations. Wild English sloe berries are gently steeped for several months with Hayman’s London Dry Gin before blending with just a little natural sugar to create this rich liqueur. Hayman’s adds no additional colors, vanilla, or other flavors. To the taste it is a rich ruby with bittersweet berry flavors and hints of cinnamon, clove and ginger. Drink in classic cocktails, sparkling wine, or with soda in a traditional fizz. Full details

    Hayman’s Sloe Gin
    Hayman’s Sloe Gin
    Averell Damson Gin

    Averell Damson Gin

    New York 33.0% ABV

    33.0% ABV

    Averell is an exceptionally bright liqueur—the fresh-pressed juice of heirloom Damson Plums married to a botanical gin marked by juniper, warm winter spices, bay leaf and ginger. Delicious with seltzer, sparkling wine or ginger beer, in both hot and cold black tea, or on its own, over ice. The history of the Damson dates to the dawn of civilization. Prized by the Romans and Crusaders, its cultivation spread throughout Europe and later to the orchards of North American colonial settlers who appreciated its nervy character: rich, intensely tart and slightly bitter. The Damson stands today as an endangered variety from a bygone era. Full details

    Averell Damson Gin
    Averell Damson Gin
    The Scarlet Ibis Trinidad Rum

    The Scarlet Ibis Trinidad Rum

    West IndiesTrinidad 49.0% ABV

    49.0% ABV

    Scarlet Ibis is a blend of three- to five-year aged Trinidad rums, with classic flavors of toffee, tobacco, and dark honey on a firm, dry backbone. This is old-school rum, without the now-common influence of other wines and spirits, chill filtration, excess dilution, or added sugar. Scarlet Ibis shines in a Corn 'n' Oil, Palmetto, and Mai Tai, as well as in simple sour drinks and the rum Manhattan. This project, named for the national bird of Trinidad, was originally commissioned and blend-selected by Death & Co in New York. Full details

    The Scarlet Ibis Trinidad Rum
    The Scarlet Ibis Trinidad Rum
    Smith & Cross Traditional Jamaica Rum

    Smith & Cross Traditional Jamaica Rum

    England (Jamaica) 57.0% ABV

    57.0% ABV

    Smith & Cross Jamaica Rum contains only Wedderburn and Plummer pot still distillates, famous for their notes of caramelized banana, exotic fruits and spice and earthy finish. This is old-school rum, without the now-common influence of other wines and spirits, chill filtration, excess dilution, or added sugar. The complexity and flavor depth of this Navy Strength (57%) rum makes it a cornerstone of classic rum drinks, and the best Jamaican rum for providing the richness that punches and Tiki drinks require. The mark of Smith & Cross traces its lineage to 1788 as one of England’s most prominent handlers of Jamaica Rum. Full details

    Smith & Cross Traditional Jamaica Rum
    Smith & Cross Traditional Jamaica Rum
    Batavia Arrack van Oosten

    Batavia Arrack van Oosten

    Java 50.0% ABV

    50.0% ABV

    From the late 17th to 19th century, in an age when “Punch” was a celebration of all things then exotic—citrus, sugar, and spice—no Punch was without a true Batavia Arrack. Made from sugar cane and fermented red rice, and bottled at elevated proof without aging, Batavia Arrack van Oosten combines smoky fruitiness with a vegetal funk that soaks up tea, lemon, and sugar in the punch bowl. Beyond these uses, Batavia Arrack is also today found in boutique European chocolates and cocktails at Bali resorts and bars across the USA. Full details

    Batavia Arrack van Oosten
    Batavia Arrack van Oosten
    Kronan Swedish Punsch

    Kronan Swedish Punsch

    Sweden (Java, Jamaica, Guyana) 26.0% ABV

    26.0% ABV

    Swedish Punsch is a liqueur of two histories—a national drink in Sweden, and a component of more than fifty classic cocktails. Made with rums from the West Indies (Demerara and Jamaica) and East Indies (Batavia Arrack) and numerous spice and bitter flavors, Kronan has exceptional depth and complexity, particularly with a bit of citrus added. Use in the Doctor Cocktail, Diki-Diki, and Mabel Berra cocktails. With ice and a squeeze of lime, Kronan is an ideal and easy afternoon drink, after dinner, or with cigars. Full details

    Kronan Swedish Punsch
    Kronan Swedish Punsch
    St. Elizabeth Allspice Dram

    St. Elizabeth Allspice Dram

    AustriaOberosterreich (Jamaica) 22.5% ABV

    22.5% ABV

    Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper. St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-still rum. Famous with bourbon in the Lion’s Tail. Use Allspice Dram in rum punches, as the base note of numerous tropical drinks, in mulled wine or the seasoning for sangria. Great with grapefruit or pineapple juice drinks and in coffee. Full details

    St. Elizabeth Allspice Dram
    St. Elizabeth Allspice Dram
    John D. Taylor’s Velvet Falernum

    John D. Taylor’s Velvet Falernum

    West IndiesBarbados 11.0% ABV

    11.0% ABV

    Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars. The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches. Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks. Try the island favorite with 2 parts aged rum, 3 dashes Angostura and a squeeze of lime. Add to wine and orange juice for a quick, delicious Sangria. John D Taylor’s Velvet Falernum is considered by many as the original Falernum, and is today produced by famed rum distiller R.L. Seale Ltd. Full details

    John D. Taylor’s Velvet Falernum
    John D. Taylor’s Velvet Falernum