Aperitif

A delicious lightly-fermented botanical black currant liqueur made locally in the Hudson Valley. Perfect topped with Champagne, or in a cocktail with mezcal or rum, or mixed with seltzer and a lemon squeeze.

375 mL

Pastis is said to be a descendant of absinthe, exploding in popularity when the latter was banned in 1915 during Prohibition in Marseille. This bitter aperitif derives its classic flavor  from licorice and the seeds of the star anise plant. Drink on the r

Limited release!!!
Lightly fermented botanical blackcurrant liqueur aged in charred American oak whiskey barrels for six months. Moody and complex, best enjoyed neat or on the rocks.

Legendary Alpine herbal liqueur with a recipe that's spanned centuries! Fresh and herbal like mountain air. Drink on the rocks or with tonic. 

This German aperitivo, crafted in the Bavarian Alps, is made from certified organic alpine herbs, citrus fruits from the Amalfi Coast, and natural spring water from Bavaria. Rhubarb and gentian lend a sour and tangy taste, while hibiscus is used for a nat

The original recipe for this bitter liqueur dates back to 1933 and it includes 24 different herbs, spices, roots, and seeds, cold macerated with Italian Brandy. Negroni time!