Spirits

Some eastern spices have a tendency to take over, to dominate the palate. Not this syrup. Reminiscent of a middle eastern syrup-soaked tea cake, bright cardamom floats to the surface while darker, moodier clove sits quietly in the backdrop, leveling cardamom’s green sweetness with a spicy flair. As any of our simple syrups, it’s perfect with vanilla ice cream (or go crazy and mix your own homemade batch using the syrup); we also think it’s spectacular in an Old Fashioned, or mixed with apple cider, bourbon, and a touch of Amaro for a festive fall cocktail.

DOUBLE GOLD MEDAL - 2020 San Francisco World Spirit's Competition.

16 oz. bottle, 16-32 servings per bottle.
Refrigeration after opening is recommended.

The perfect addition to cocktails in need of a little something extra. Sweet and tangy, with an almost gelatinous texture reminiscent of glycerin or aloe, it strikes the tongue with a nice, sharp acidity that’s mouthwatering and leaves you wanting more. A faint note of citrus that doesn’t lean any which way toward lemon, lime, orange or grapefruit is both haunting and lingering, while mellifluous notes of calendula and yarrow, other unknown plants that conjure wheaten fields in the summer sun, mellow the acidity and round out the flavor profile.

16 oz., 16-32 servings per bottle.
Refrigeration after opening is recommended.

Sugar and spice and everything nice. This chocolate-infused bitter boasts a powerful, toasted coffee kick that livens up whiskey and rum, alike. It’s nutty and peppery but with the ghost of sweetness.

GOLD MEDAL - 2020 San Francisco World Spirit's Competition.

Ingredients: alcohol & infused natural flavor from coffee beans, cacao, peppercorn and organic and wild harvested herbs, spices, barks & roots.

The perfect combination of savory and sweet. Tangerine, lemon and lime comingle with the earthiness of basil to temper their brightness and infuse a honey-ed sweetness. It’s the perfect, modern refresher to the tired Gimlet, giving the cocktail a clarity rather than muddled wateriness.

As for your edible tooth, the options are endless: we love adding by the dropper-full to parmesan biscuits and find it delightful in honey glazes over pound cake.

Ingredients: alcohol & infused natural flavor from organic and wild harvested citrus peel, basil, herbs, spices, barks & roots.

This limited-edition, small-batch bourbon whiskey is finished in fresh Missouri White Oak barrels with a #2 char and toasted heads. The car and toast combination adds rich dark chocolate and caramel notes to the finished product. It was developed in partnership with Ducks Unlimited and, like all Daviess County variants, it is a mix of ryed and wheated bourbons and is 96 proof.

Lobos 1707 Tequila, Extra Añejo is the alpha Tequila – over four hundred years of refinement that harkens back to 1707. Born of 100% pure Blue Weber agave Tequila, it is aged to perfection for three years in American white oak and finished in historic PX wine barrels using the solera method, permitting the Tequila time to evolve into its most lasting, flavorful experience. Superbly unorthodox.

Young in spirit, old in soul, Lobos 1707 Tequila, Joven comes from premium aged, Blue Weber agave Blanco Tequila that is mixed with a measure of Lobos 1707 Tequila, Reposado. It is carbon-filtered, then finished in historic PX wine barrels using the solera method, resulting in a more mature flavor profile than any other Silver or Blanco Tequila.

Predominantly made from corn, this whisky is distilled in a Coffey still  and then matured in re-filled, American oak casks to deliver the sweet and mellow flavors of Coffey distillates. Aromas of dried hay, caramel, and apples. Thick, full, and rich on the palate. Chocolate and English toffee on the front, then on the middle, honey and caramel apple. The back offers charred oak, clove, and creamy vanilla.

Tropical and mature, with the texture of melted chocolate and one of the finest finishes a single malt can bring, this stunning whisky calls for quiet admiration. Round and velvety, yet developed and fresh. Smoothed over by time, but with a beating heart.

Leatherwood honey and spicy gingerbread followed by juicy prunes and fresh lemon peel on the nose followed by a palate bursting with dark chocolate, tropical fruit and spices. Long and mellow on the finish with notes of creamy vanilla and citrus.

This unaged, blended rum is sourced from producers located in Port-au-Prince, Haiti. Clairin (rum distilled from local sugarcane juice and fermented with wild yeast) is sourced from two separate distilleries and blended with a third rum—also distilled from sugarcane juice—from a separate distillery. All the rums in the blend are distilled in creole column stills. A shimmer of hogo introduces a palate of fresh green olives and a lingering finish of saline, fermented plantain, and lime zest. 43% ABV

From Don Pilar: Don Pilar’s Extra Añejo is aged in new American White Oak barrels for 36 months. Leopoldo and Gabriel—our master distillers—add a final, masterly stroke and finish aging it for an additonal four months in French Limousin Oak casks to impart a luscious fruity finish.

Loaded with dry sarsaparilla and six other spices and roots, Sassafrass is the real deal and tastes like a traditional root beer with a tighter, rounder vanilla sweetness. Combine it with any cola or whiskey classic for an intense root flavor and subtle tannic finish. Or dream up something dry with a Fernet pairing

Perfectly paired with a Bloody Mary, Mango Habanero has a serious spiciness and flavor that is unmistakably different from other pepper or chipotle vodkas.

It has a robust orange-gold color, and an aroma of fresh mangos, subtle peppers and spiced hazelnut, similar to a mango paleta. On the mouth, it's hot and sweet, with a medium body, and has an exciting hint of papaya and mango, along with various pepper-jelly notes. Mango Habanero is truly one of a kind.