Spirits

Founded in Hanoi in 2020, Ve De Di is Vietnam’s first independent whisky distillery and has quickly grown into a leader in craft spirits. Their philosophy is grain-to-glass, working closely with local farmers and sourcing ingredients from across the country. The Crème de Coconut highlights this approach, drawing on coconuts from Bến Tre in the south along with other regional ingredients to showcase Vietnam’s rich agricultural heritage.

Tasting Note:
Velvety and indulgent, this liqueur captures the lush sweetness of fresh coconut cream balanced with subtle vanilla. On the palate it is smooth and tropical, with notes of coconut water, a touch of sugarcane, and a hint of sea breeze salinity.

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Nose: Bold herbal complexity—notes of cinnamon, clove, citrus peel, pine

Palate: Starts sweet, deep herbal bitterness emerges with honeyed spice, anise/fennel, lemon balm, chamomile

Finish: Long and warming, lingering spice (cinnamon, ginger), bittersweet orange-honey, slight pine/licorice herbal aftertaste

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Dead of Night Distillery's Sloe Gin is crafted by macerating traditional English sloe berries and tart California blueberries in their gin for three months. The base gin, Eastsider, provides citrus and floral notes that complement the tart, fruit-forward character of the sloe gin.

Nose: Dominant juniper with herbaceous and slightly woody notes

Palate: Rich coating mouthfeel with dark berry fruit, hints of juniper floralness, and delicate savory herbs

Finish: Bright citrus finish with a balance of sweet and tart fruit flavors

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Latin for ‘one hundred herbs’, this type of bitter alpine liqueur was traditionally made by monks and consumed in the alps of France and Italy. French Chartreuse is another example. Botanicals are individually infused for 20-50 days, rested, blended with alpine water and beet sugar, and rested again.

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This curaçao contains only three ingredients, all farmed in accordance with Biodynamic ® practices: California orange peel, sugar and grape spirit. Its bright elegance will remind you why this ingredient dominated the pages of bar books for more than a century. Thanks to our sister Gena of Marian Farms who developed it with us.

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Flor de Azar Triple Sec is a beautifully balanced orange liqueur from Mexico, crafted with the finest orange peels and distilled to perfection. With vibrant citrus aromas, hints of orange blossom, and a smooth, slightly sweet finish, it’s the perfect ingredient for classic cocktails like Margaritas, Sidecars, and Cosmopolitans or enjoyed on its own over ice. At 40% ABV, it delivers an authentic citrus character that enhances any drink, making it a must-have for home bartenders and cocktail aficionados alike.

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Obtained from the union between Antonio Nonino’s ancient recipe and the experience of the Nonino family in the Art of distillation. Elegant, with an extraordinary scent of herbs, ennobled by ÙE® Nonino Grape Distillate aged in barriques.

The amber and not dark color witnesses the balance and softness of Amaro Nonino since the first moment. To nose and palate the harmony is confirmed with an extraordinary scent of herbs and citrous notes.

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Built on the bedrock of the iconic French liqueur Crème de Cassis de Bourgogne, Joseph Cartron has been producing benchmark fruit liqueurs in Burgundy since 1882. Over time, the Cartron range has expanded to over 40 expressions as well as the world’s first Burgundian vermouths.

Local Burgundian fruits are used whenever possible, sourced from farmers with whom the Cartron family has built relationships over generations. When producing expressions from fruits or botanicals not endemic to the region, Cartron seeks out the very best varieties from all over the world. Depending on the expression, ingredients are either cold-macerated in stainless steel or hot-macerated in Cartron’s humble alembic copper pot still. All liqueurs are produced with a base of neutral alcohol derived from sugar beets and naturally sweetened with crystalized sugar; the blanc and rouge vermouths are made with Burgundian Chardonnay and Pinot Noir, respectively. Maceration time and technical nuance, sugar content, and final ABV all vary, tailored to best feature the individual agricultural delights Cartron has sought to celebrate since its inception.

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Thatcher’s Organic Prickly Pear Liqueur features sweet, tart, and luscious flavors from the desert’s prickly pear. 

Add instant intrigue to margaritas, martinis, lemonade, sparkling waters and our favorite application...added to Prosecco!

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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.

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A verdant herbal liqueur with a distinctive alpine character.
Key Botanicals include hyssop, lemon balm, chamomile.

Awards:

SF World Spirits Competition - Double Gold - 2021
Bartenders Spirit Awards - Gold - 2021
ADI Craft Spirits - Silver - 2021
Sip Northwest - Gold - 2021

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A superb blend of the finest white and aged Agricole Rhums, married with macerated Créole spices and sun-bleached bitter orange peels. Créole Shrubb bursts with luscious aromas and flavors reminiscent of Martinique. A staple of Caribbean culture, Créole Shrubb is the “secret ingredient” frequently used by celebrity chefs and creative mixologists around the world. Located in Le Francois, Habitation Clément is the birthplace of Rhum Agricole and carries the culture of an ancient Créole sugarcane plantation rich with French West Indian history, which has been completely refurbished by the Hayot family to remain a Martiniquean cultural icon for centuries. Learn More

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When Luxardo marasca cherries are harvested at the beginning of every summer, they are put in alcoholic infusion in larch-wood vats together with some leaves and branches of the same trees for up to three years. When ready, both the liquid and the solid parts are distilled in traditional copper pot stills, separating the heart from heads and tails. Only the heart of the distillate is then allowed to mature in ash-wood vats. The last process consists in transforming the distillate in liqueur by adding a simple syrup of water and sugar lowering the ABV to 32%. Crystal clear in colour, the aroma is typical of marasca cherry distillate with strong alcohol spirit and roasted nuttiness, while the taste results smooth but sharp at the same time with hints of dark chocolate, vanilla and orange marmalade. Learn More