Originally a maker of unrefined sugar known as panela, first-generation aguardientero Orlando Vásquez crafts this aguardiente from the fresh juice (“caldo”) of two cane varieties (290 and CP421) prized for their high sugar content and quick growth. Orlando began distilling aguardiente in 2015; he uses a four-plate, continuous copper still heated by firewood.Truffle, charcoal smoke, vinegar and wood glue on the palate. Mandarin, roasted cherries and smoked berry jam on the palate.

Produced using 10 botanicals including both sweet and bitter orange varieties, pomelo, tangerine, lime, orange blossom, lavender, cardamom, tuberose, and black pepper. Base spirit double copper pot distilled from barley, corn, and rye. Botanicals are macerated in the spirit for 4 days before a third and final distillation. Sweetened with agave nectar. No additives or coloring.

Máxico Místico draws inspiration from shamanic and mystical Mexican traditions, seamlessly blending ancient recipes and techniques with the demands of contemporary times. Rooted in the Old World and adapted to today's reality, this liqueur is crafted through prolonged infusions, herb isolation, and ingredient extractions, resulting in mystical potions that embody the essence of Mexican heritage. Evoking the original purpose of the 19th-century Fernet recipe, which aimed to heal the body, Máxico Místico revisits this focus by incorporating local herbs, imprinting it with a distinct Mexican seal.Tasting Notes: Infused with the vibrant flavors of ginger, turmeric, and an array of spices, this smooth and highly flavorsome concoction unfolds with a muted sweetness, giving way to a spicy, dry palate that captivates the senses. Enjoy it neat or with fresh juice or sparkling wine.

Upon ascent in the French Alps, sensations seem more intense and the air drier at altitude. And so it is with this Génépy, matching an exceptional presence of alpine herbal aromas and flavors with a modest degree of sweetness. For over 200 years, the house of Charles Meunier has been unique in having Génépy as its primary focus, with its own fields at 1800m in Savoie. Traditionally enjoyed neat, with tonic, or hot chocolate. Also a cornerstone of numerous classic and contemporary cocktails.

For three generations the Purkhart family has produced this all-natural walnut liqueur from the same family recipe. Each summer the Purkhart family picks fresh green walnuts. They steep for months in grape brandy and for the last month with a variety of spices. Perfect in coffee, cream or egg cocktails or sip after dinner.

Located in a 150 year-old textile mill on the Saco River 5 miles from the Maine coast, round turn distilling embodies the pragmatism and industriousness of its New England forebears. While the mill once used the waters of the river to power its massive looms, Round Turn uses steam to power its modern, steel and copper still. the still is itself an embodiment of tradition informed by innovation. Built in Etna, Maine, by Trident Stills, it blends the basic principles of the centuries-old pot-still with modern innovations and efficiencies. After all, tradition was once innovation in its time.Native Mainers Darren Case and Kristina Hansen returned back home from Brooklyn, NY, in 2014 to start Round Turn Distilling. They were drawn by the community of artists and entrepreneurs in Biddeford, a culture very similar to Brooklyn's. Their passion is the moments that bring friends and family together, often gathered around a plate or bottle.

Founded in 2018 in Hà Nội, Sông Cái distillery is Việt Nam’s first gin distillery. The inaugural release, Sông Cái Việt Nam dry gin, is the first gin ever distilled in Việt Nam — using 16 wild hand-foraged botanicals, fruits, flowers, and wood unique to Việt Nam’s highlands. Their gin is handcrafted in small batches in a direct fired copper still, resulting in a bold, complex, and particularly rounded flavor. the botanicals used are rare — and the distillery's work is environmentally, socially, and culturally sustainable and enriching. The Vietnamese understanding of nature deals not only with water, land, and sky — but also culture and spirituality. Rooted in this all-encompassing philosophy, Sông Cái distillery produces terroir-driven spirits that capture the flavors and provenance of Việt Nam’s vast, biodiverse landscape of highlands and deltas.

The Vietnamese understanding of nature deals not only with water, land, and sky — but also culture and spirituality. Rooted in this all-encompassing philosophy, Sông Cái distillery produces terroir-driven spirits that capture the flavors and provenance of Việt Nam’s vast, biodiverse landscape of highlands and deltas. The name, Sông Cái, comes from the Vietnamese term for “mother river.” In the Vietnamese tradition, rivers are metaphorically representative of the notion of totality and origin: all forces of nature, life, and spirituality stem and flow from a holistic “mother river.” in a similar manner, Sông Cái speaks to multiple elements of việt nam, from its agricultural roots to thriving cosmopolitan hubs. The floral gin is a love letter to the lowlands of vietnam and its flower culture. Marrying dragon claw flower, ylang ylang, jasmine, michelia alba and more, the expression is fruity and reminiscent of ripe jackfruit.

Distilled in Scotland, aged in Burgundy. Vatting of whiskies aged more than 12 years in Pedro Ximenez sherry casks, beige/amber color. A scent of dried flowers, of Virginia tobacco, sherry wine, and fat almonds. Unfiltered, it possesses a powerfully fruity character, long in the mouth.

This award-winning whisky has been fully matured in American white oak ex-Bourbon barrels for 18 years. A classic Deanston whisky with notes of sweet barley sugar, vanilla and crisp apple.

With a smooth and creamy sweetness, hints of fruit, malty honeyed spiciness and soft vanilla, our crisp 12 Year Old finishes with a satisfying tingle of cloves.

Kentucky straight bourbon whiskey finished with toasted Japanese Mizunara oak staves. Always bottled at 100 proof. 64% Corn, 24% Rye, 12% Malted Barley. Originally distilled in Danville, Kentucky and bottled in Sparta, Kentucky. Each blend is unique.

Allowing our barrels to rest an additional long, hot summer gives this exquisite, richly profiled rye an exceptional flavor profile. Utilizing superior barrels of American Rye and whiskey stocks from our Bardstown warehouse's vintage collection, our Harvest Rye Whiskey is at least seven summers old and bottled at cask strength, varying from 114-119 proof.

We are proud to debut a Bourbon Whiskey that exemplifies everything we treasure at Olde St. Nick. This expression utilizes a base of 15 year old, non-chill filtered bourbon and comes in at cask strength between 115 and 120 proof depending on the batch. Very Olde St. Nick Ancient Cask Immaculata is a rich, warm and lush flavorbomb. Complete with exquisite notes of cinnamon, allspice and pitted fruits, this bourbon is rounded out with a finish that lingers on and on.

Lot #8The love child of spicy rye, slow aged whiskey and luscious first tap maple with subtle smokey wood notes, we bring you to the artful intersection of distilling and opulent secondary finishing that is Very Olde St. Nick Winter Maple Whiskey. An unusual higher alcohol balances out the richness of a fine whiskey that can be enjoyed neat or on the rocks or in a superior cocktail. It is so good, you'll be reaching for your glass long after it's empty.

Destilerías Acha grew and gained recognition as one of Spain’s top distilleries until it began to fall into neglect in the 1980s, but when Gabriel Acha took control of the distillery in 2002, it was brought back to solid ground. Gabriel’s revitalization restored traditional products like the Acha Pacharán and classic Basque vermouths, and drew inspiration from the example of his ancestor, Manuel Acha, in exploring new territory in the world of craft spirits.The story of whisky at Distilerías Acha goes back to 1926 when Martín Acha, the grandson of Manuel, was studying in Scotland. At the urging of his grandfather, he learned the techniques for making and maturing whisky — following just eight years behind Masataka Taketsuru, one of the primary founders of Japanese whisky, who traveled to Scotland to do the same. Although the Acha family’s dreams of producing a whisky lay dormant for decades, in 2023 they were finally awakened and realized by the current generation, Gabriel Acha.

Nodeo is a classic style of tequila in every sense but made in Zacatecas, just outside the denomination of origin regulated by the Consejo Regulador de Tequila. The Bañuelos family has been distilling tequiliana since the 1970s, well before the DO was created. It is traditionally distilled, tasting like the tequila of yesteryear prior to the industrialized farming and production that is common in tequila today.Made in the town of Hacienda de Guadalupe, zacatecas, just 5 minutes north of the border with Jalisco.Distilled by Francisco Bañuelos from 100% blue weber agave grown at 6,300 feet above sea level.Piñas are cooked for 24 hours in autoclave, then mechanically milled and spontaneously fermented in stainless steel tanks prior to double distillation in a pot-column hybrid still.

Handcrafted and organic, our award-winning mezcal follows a recipe of espadin and madrecuixe agaves created in 1971 and later passed down to Yola Jimenez by her grandfather. With notes of ripe fruit, pepper, and citrus flowers, this mezcal is perfect for both beginners and savants. We own our farm and distillery, and we're proud to infuse a modern approach into the 400-year-old tradition. Twice-distilled and fermented with wild yeast, our mezcal is bottled with love by our all-female team in San Juan del Río, Oaxaca.Tasting Notes: Complex and layered, opening with peppered citrus interlaced with soft smoke and then revealing hints of vanilla and spice.Aroma: Smoky, earthy, with hints of herbs and citrusFinish: Long and smooth, with a lingering smokiness and a touch of sweetness

Dartigalongue ages its XO for 10 years. Warm and honey gold color, scents of almond paste and fruit. In the mouth, the wood is light and not overpowering, allowing some flavors of tropical fruits, apricot and vanilla. The finish is long and elegant.Click here for more info...

Fruity, luscious and tangy, Petite Cigüe is a generous Cognac

Matchbook built up a fire in their pit and began roasting 1800 lbs of local, organically grown sun chokes. They burnt wet burlap sacks to help increase moisture and build smoke. For the fermentation, they added some inulinase, an enzyme grown by aspergillus (the mold used to inoculate grains for koji) in a lab, to help finish the job of breaking up the fructose chains, making sure they wouldn’t leave any precious inulin behind. With the addition of water, honey, and Champagne yeast, the fermentation began. Ferment lasted a week before transferring the mash to the still and running it through a pot and column and the spirit collected right into demi where it rested.The spirit is full - it’s smoky and earthy with notes of pear, black pepper + rose rounded out by the smell of earth, concrete and grass after rainfall and freshly chopped wood.Drink it neat. Drink it shaken with some sugar and citrus. Or stirred with some vermouth and a bitter.

Overdelivers with unrivaled body and versatile flavor! Made from fresh almond cream, organic cane sugar, Mediterranean sea salt, orange and rose waters. Makes 23-35 cocktails/mocktails.

The versatile pick from years of popular iterations. Made from whole citrus, lemongrass, real cinchona bark, cane sugar and mineral rich ancient sea salt. Makes approximately 36 drinks. Not just for Gin & Vodka! Combine Bardaddy Tonic syrup with soda and any spirit you like! Mezcal, Whiskey, a funky Rum, nutty Madeira - go for it! Garnish with citrus and/or herbs, flowers, spices, as you like. ½ oz Bardaddy Tonic syrup 1½ - 2 oz Spirit of your choice 3 oz Soda