Spirit

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

Old school navy strength rum perfect for tiki drinks! Its lineage traces back to 1788 as one of England’s oldest handlers of Jamaica rum. Made from Wedderburn and Plummer pot still distillates, notorious for their hints of exotic fruits, spices, and caram

I highly suggest you make this cocktail:

    1 part White Port

    1 part Tonic

and ice, lemon, and mint or, drink this alone as an aperitif!

Bozal, translated as “wild” or “untamed,” refers to this family-run practice of cultivating agave in hard to reach areas of Oaxaca, Guerrero, and Durango. Distilled according to their 200 year old tradition of cooking agave hearts in earthen pit ovens the

70% Espadin, and 30% Cuixe fermented (after pit roasting) with local well-water and wild yeast from the mountains of Oaxaca. Smoky, earthy, sage-y.

The Dudognon family has been growing grapes and distilling cognac since 1776. Double distilled with no sweetening additives, bottled after 10 years in barrel. 

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

Called "Specialino" in its homeland, this delightful aperitivo is naturally colored and drier than most. It makes the absolute best spritzers.

This delicious wine-based aperitif/digestif is infused with cardoons and blessed thistle, two artichoke relatives. Herbaceous and bittersweet.

This bittersweet aperitivo is infused with 13 botanicals like rose, orange, and chamomile. It makes the most lovely negroni in the world.

Rich, concentrated, and a little indulgent, this Tawny comes from the beautiful vineyards of João Roseira. Small batch and pretty much organic.

This French aperitif has been in production since 1865, and the bittersweet infusion of gentiane root, quinine, and Grand Chartreuse herbs will totally whet your appetite.

Spicy upstate Rye whiskey! Peppery and perfect for a cozy old fashioned.

Really great value Bourbon from Indiana. Try instead of gin in a negroni for a Boulevardier. Or by a campfire.

Phenomenal small-batch bourbon hailing from Bardstown, KY! Aged in charred oak barrels until mature at 15 years old and bottled at 114.3 proof. Walnuts, spice, burnt caramel.

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!