About the Brand

Oak & Eden was birthed out of an ideal for innovation. We believe authority is released when a creator creates, and we believe everyone carries the spirit of creation in them. Because of that, we pioneered a precious technique that would become the lifeblood of Oak & Eden; in-bottle finishing.

Wood; it's what makes whiskey taste like whiskey. When someone prefers a certain flavor in a whiskey, they are really saying they like the naturally occurring flavors that come from the barrel wood the whiskey was aged in.

At Oak & Eden, we follow traditional distillation and aging to the letter, aging our whiskeys for at least three years in American Oak barrels.

We break tradition in the finishing (or double barrel) process, where instead of putting our fully aged whiskey in a second barrel to add more flavor coming naturally from the wood, we place in the bottle a Spire; a spiral-cut piece of oak fashioned from the same species and treatment as barrel oak.

This allows our whiskey to "finish" or flavor naturally, producing rich, sweet flavors that could only come from the power of wood.

WHEAT & HONEY : Wheated bourbon finished with a honey soaked American Oak spire

Our Wheat & Spire begins with a remarkably smooth combination of 51% corn, 45% wheat and 4% malted barley. Once distilled, we age our bourbon in new American Oak barrels producing a rich, deep yet sweet spirit. After bottling our four grain bourbon, we place an American Oak spire in the bottle, which contains hundreds of naturally occurring botanicals, ranging from butterscotch to vanilla to toasted marshmallows. The combination produces a bold, complex, sweet, slightly spicy whiskey. After bottling our fully aged wheated bourbon, we place a honey soaked American Oak spire in the bottle. The partnership of wood and honey is toasted to the perfect degree, ultimately producing a finish that is deep and rich with subtle notes of candied fruit, vanilla and toffee.

Try the HONEY OLD FASHIONED Recipe:

INGREDIENTS: 2oz Wheat & Honey, 4 Dashes of Chicory Pecan Bitters, Barspoon Demerara Syrup

DIRECTIONS: Build in stir glass, stir with ice until diluted and pour into glass. Drop in a large ice rock. Garnish with orange twist for extra credit.

Hotel Starlino is inspired by the architecture of our Distillery - Torino Distillati - located just outside of Turin - the birthplace of Aperitivo.

Starlino Arancione Aperitivo is an Aperitivo made with Italian Orange peel, Lemon peel and other herbs and spices.

Hotel Starlino is inspired by the architecture of our Distillery - Torino Distillati - located just outside of Turin - the birthplace of Aperitivo.

A zesty and complex citrus forward blend of Italian Pink Grapefruit, Lemon and Orange with an intriguing bittersweet botanical distillation.

Once a year, Long Island Spirits hand selects 5 our finest aged Bourbon Barrels and bottles fewer than a couple of hundred cases per batch. This high-rye straight bourbon whisky is aged between 4 and 7 years prior to receiving additional maturation in French Oak casks from local wineries that have been rinsed with high proof brandy. When the perfect flavor and balance are achieved, Happy Warrior is bottled straight from cask at 114 proof. Extremely limited releases are selected from the finest casks in the barrel warehouse.

Long Island Spirits, makers of Rough Rider, was established in 2007 as the first distillery on Long Island since the 1800's and became the 100th Distillery in the United States of America; today there are over 1,600 distilleries throughout the USA. Surrounded by centuries old of potato, corn and rye farms, the distillery is located on the bucolic North Fork of Long Island, in the heart of the acclaimed wine region. The North Fork boasts over 60 wineries and dozens of pre-revolutionary family-owned farms that have been blessed with a microclimate that is very similar to the Bordeaux region in France. Housed in twin-cupola barn that has been repurposed into a state of the art Craft Distillery. Long Island Spirits is proud of its sustainable distillery practices and the innovative fermenting, distilling and blending techniques it has pioneered and the fact that all our spirits are non-chill filtered.

Although Bourbon may be produced anywhere in the United States, it is most commonly associated with Bourbon County, Kentucky, where it has been produced since the late 18th century. Made from a mash bill containing at least 51% corn, the Bourbon Whiskey distillate must be aged in new, charred white oak barrels. Bourbon Whiskeys are bottled at eighty proof (40% abv) or higher and cannot contain any added color or flavor. A versatile spirit that can be sipped neat, with water or on the rocks, it also performs nicely added to cocktails like the Old Fashioned.

About the Brand

Legendary rocker and spirits pioneer Sammy Hagar and Emmy Award-winning chef and restaurateur Guy Fieri joined forces to bring to life the premium portfolio of premium tequilas. Created with a third-generation Master Distiller, Santo’s agave expressions are handcrafted in small batches to highlight the unique flavors of agave in every batch beginning with sustainably sourced 100% Blue Weber Agave.
‍Sammy’s history of making world-renowned tequila, Guy’s world-famous taste buds, the world’s best agave-growing environment, and award-winning craftsmanship come together to produce Santo’s taste revelation: “a higher spirit.”

Santo Tequila Reposado embodies the flavorful characteristics of 100% Blue Weber Agave, distilled and aged to perfection. Let the spirit shine, and grant eternal flavor.
Our reposado begins in the barrel using our amazing blanco to get the process started. The blanco is rested in lightly charred used American oak bourbon barrels for four to five months. After resting, the blanco is now transformed into our reposado. This critical time in oak imparts incredible flavors which creates a smooth, easy drinking tequila. Sammy started out years ago with only a reposado and created a sensation with a great brand all of his fans and afficionados of tequila will surely remember. You’ll see he’s still got it when you taste this wonderful reposado.

TWO WORLD RENOWNED BARTENDERS WALK INTO A DISTILLERY

Henry Besant and Dre Masso had already made their names in the bartending industry, winning cocktail competitions every step of the way, when they arrived at Los Altos in Jalisco, México: Tequila country. Right there they met Jesús Hernandez, Maestro Tequilero, who partnered with them to create a tequila not only made the "right" way but also tailored to fulfill their bartending dreams: naturally smooth, high quality, accessible and with a flavor able to cut through complex cocktails with great taste.

It may be in everything from lattes to muffins, but we’ve given pumpkin spice exactly what it needs: A little kick of interesting. We took those flavors of pumpkin and cinnamon, added a dose of moonshine, and rounded it out with a sweet cream finish. Have your dessert and drink it, too.

MADE FROM 100% BLUE WEBER AGAVE

Our tequilas are made with 100% Blue Weber Agave exclusively grown in Tequila, Jalisco, hand-selected at the peak of maturity, then slow-cooked in traditional masonry ovens.

An ultra-premium tequila filled with 150 years of history and heritage Our powerful Extra Anejo floods the senses with praline, roasted pineapple, and vanilla. On the palate its weight is tempered with gently-extracted wood tannins for a balanced and complex finish.

AGING: 36 Months in ex-bourbon American oak barrels

Vodka Beluga is produced in Russia in the Marininsk distillery in Siberia using only barley. The vodka is distilled three times and reduced in grade using pure water from Siberian rivers and is then left to rest for a year.

Beluga Gold Line
Beluga Gold Line is a special edition product. Needless to say, it is dedicated to the true connoisseurs of strong spirits. Unlike other Beluga varieties, in this series our trademark blend of artesian water and malt spirit passes through not three but five rounds of filtering.

Each bottle comes with its own serial number and a cork stopped with sealing wax. To clean out the sealing wax, each bottle of Beluga Gold Line comes with an elegant hammer and brush, emphasizing 100% authenticity and individuality of this special series vodka with an imposing attitude.

ANGOSTURA aromatic bitters adds a layer of complexity and intensifies the flavour of other ingredients in food and drinks recipes. It also acts as a perfect palate cleanser, aiding in digestion and counteracting the harshness of acidic contents and spirits.

An elegant expression of the Marlborough region, Whitehaven Sauvignon Blanc showcases vibrant tropical notes underpinned by a crisp, herbaceous edge. Bright character meets balanced structure, with intense flavors of passionfruit, lemongrass, and white peach, leading to a long, clean finish. ​See the full tasting notes here. ​

Pairing Suggestions: Fresh seafood, spicy Asian dishes, or grilled chicken. It also pairs well with summer salads boasting fruits and vegetables fresh from the garden.

Founded in 1952, the Kumesen Syuzo Distilling Co began distilling spirits made from Long Grain Indica Rice and fermented with native Black Koji. By 1989 Kumesen began to finish their product in Bourbon casks and Kujira was born. Now after 20 years of aging, Kujira Single Grain Rice Whisky has been perfected. Where others supplement grain whisky to increase production, Kujira Single Grain 20 Year is 100% Japanese with Rice from a single distillery, produced in small batches with the same ingredients and centuries old tradition that make Okinawa special.

RYUKYU IS TO JAPANESE RICE WHISKY AS KENTUCKY IS TO BOURBON
The Ryukyu region of Japan is quickly becoming the hub for quality Japanese Whisky due to the pure water supply and ancient techniques.

Founded in 1952, the Kumesen Syuzo Distilling Co began distilling spirits made from Long Grain Indica Rice and fermented with native Black Koji. By 1989 Kumesen began to finish their product in Bourbon casks and Kujira was born. Now after 20 years of aging, Kujira Single Grain Rice Whisky has been perfected. Where others supplement grain whisky to increase production, Kujira Single Grain 20 Year is 100% Japanese with Rice from a single distillery, produced in small batches with the same ingredients and centuries old tradition that make Okinawa special.

RYUKYU IS TO JAPANESE RICE WHISKY AS KENTUCKY IS TO BOURBON
The Ryukyu region of Japan is quickly becoming the hub for quality Japanese Whisky due to the pure water supply and ancient techniques.

Patrón Silver is handcrafted from the finest 100% Weber Blue Agave and is carefully distilled in small batches at Hacienda Patrón distillery in Jalisco, Mexico.

• COLOR: Crystal clear

• AROMA: Fruits & citrus

• TASTE: Smooth & sweet

• FINISH: Light pepper

TASTE THE CARIBBEAN
Marigot Bay Cream Liqueurs are made from St. Lucian rum, real cream, and natural flavors at St. Lucia Distillers on the western coast of Saint Lucia. Just a hop, skip, and a jump away is picturesque Marigot Bay, an intimate tropical oasis that captures the heart and beauty of the island, much like Marigot Bay Cream Liqueurs. 

Marigot Bay Peanut Rum Cream is a unique blend of roasted peanuts, real cream, exotic Caribbean spices, and Saint Lucian rum. Inspired by the traditional Caribbean peanut punch, this creamy and delicious cocktail in a bottle can be enjoyed straight out of the fridge, on ice, or in a delicious boozy milkshake. 

TASTE THE CARIBBEAN
Marigot Bay Cream Liqueurs are made from St. Lucian rum, real cream, and natural flavors at St. Lucia Distillers on the western coast of Saint Lucia. Just a hop, skip, and a jump away is picturesque Marigot Bay, an intimate tropical oasis that captures the heart and beauty of the island, much like Marigot Bay Cream Liqueurs. 

Marigot Bay Chocolate Coffee Cream is a lucsious blend of Saint Lucian rum, rich dark chocolate, espresso coffee, and real cream. Perfectly capturing the flavors of the Caribbean, Marigot Bay Chocolate Coffee Cream is delicious straight out of the fridge, on ice, or shaken up in an espresso martini. 

Colkegan Cask Strength Single Malt is a 118 proof version of Santa Fe Spirits’ traditional mesquite smoked single malt whiskey which exhibits more barrel notes of coffee, chocolate, caramel and baking spices. Bottling whiskey at cask strength is about enhanced flavors and aromas, about stripping the whiskey down to its bones and preserving more of the original flavors of the cask and not diluting any of its essence. Colkegan Cask Strength Single Malt received a score of 90 in the Fall 2018 Whisky Advocate, who called it “a truly compelling American single malt," and a score of 90 again in the Spring 2022 Whisky Advocate.

Recent Awards

2022 Silver Medal Tokyo Whisky & Spirits Competition
2022 Gold Medal Beverage Testing Institute
2022 Silver Medal New Orleans Spirits Competition
2022 91 points Whiskey Advocate
2022 Distilling.com 4 out of 5
2022 Silver Medal Fifty Best
2021 Silver Medal American Craft Spirits Awards
2021 Silver Medal Fifty Best
2020 Craft Distillery of the Year My Whiskey Den
2020 Icons of Whisky, America, Craft Producer of the Year, Highly Commmended

CURADO TEQUILA

The agave plant has existed on earth for an estimated 12 million years. Pre-Hispanic Mesoamerican cultures found many uses for the plant: the cooked Piña for food, the dried fibers for rope, clothing and paper, and – perhaps most importantly – the fermented Agave juice (Pulque as it is known in Mexico) as the first alcoholic beverage of the American continent. It is a miraculous plant, full of life, that spends long years maturing under the Mexican sun. Nourished by the earth’s minerals, the plants absorb this energy, which becomes their life essence. Mexico is home to an abundance of different spirits – Tequila, Mezcal, Raicilla, and many more. These distillates are all products created from this plant, all unique in their flavors and aromas, depending on the type of Agave that is used to make Curado, we use a blanco Tequila from the Highlands of Jalisco as a canvas, then we infuse the liquid with pieces of cooked Agave. At first the infusions only used Blue Agave from the state of Jalisco, but the project soon evolved to include other varieties of Agave from other regions of Mexico. We want to build bridges, not walls.

Curado’s current expressions are: Blue Weber from Arandas, Espadín from Oaxaca and Cupreata from Michoacán. We have taken an anthropological approach in our search for knowledge, connecting with – and learning from – people with generations of wisdom and experience.

Each variety of Agave is cooked using the technique of each respective region and then taken to Jalisco. There we infuse it in the best 100% Blue Agave Tequila from the Highlands of Jalisco region. The proportion of agave to tequila varies in each expression depending on the type of Agave received.

Curado embodies the union of three families: Estes, Camarena and Vantguard. The inspiration to create the brand originally came from two factors. The first influence came from traditional Mexican Curados, which is the name given to Pulques infused with natural flavors (Pineapple, Coconut, Coffee beans, etc.). The second part of our inspiration stemmed from observing the maceration of various spirits undertaken by bartenders across the world, using various spices, herbs and fruits. The result was Curado, the first Tequila to be infused with cooked Agave. The idea that other Agave varieties could be represented in this evolved spirit, providing variety and complexity of flavor whilst always respecting the denomination of tequila, is what set us apart.

Each animal on the different expressions of Curado represents its land of origin; all of them belong to the oneiric world of Alebrijes. Alebrijes are a modern form of art and expression from the local Mexican artist Pedro Linares, who “saw” these animals carrying him from the world of the living to the world of the dead and back. Often defined with features that belong to other creatures (wings, tails, patterns and colors), Alebrijes are impossible animals that will take you to unexpected places… so is Curado.

CURADO TEQUILA

The agave plant has existed on earth for an estimated 12 million years. Pre-Hispanic Mesoamerican cultures found many uses for the plant: the cooked Piña for food, the dried fibers for rope, clothing and paper, and – perhaps most importantly – the fermented Agave juice (Pulque as it is known in Mexico) as the first alcoholic beverage of the American continent. It is a miraculous plant, full of life, that spends long years maturing under the Mexican sun. Nourished by the earth’s minerals, the plants absorb this energy, which becomes their life essence. Mexico is home to an abundance of different spirits – Tequila, Mezcal, Raicilla, and many more. These distillates are all products created from this plant, all unique in their flavors and aromas, depending on the type of Agave that is used to make Curado, we use a blanco Tequila from the Highlands of Jalisco as a canvas, then we infuse the liquid with pieces of cooked Agave. At first the infusions only used Blue Agave from the state of Jalisco, but the project soon evolved to include other varieties of Agave from other regions of Mexico. We want to build bridges, not walls.

Curado’s current expressions are: Blue Weber from Arandas, Espadín from Oaxaca and Cupreata from Michoacán. We have taken an anthropological approach in our search for knowledge, connecting with – and learning from – people with generations of wisdom and experience.

Each variety of Agave is cooked using the technique of each respective region and then taken to Jalisco. There we infuse it in the best 100% Blue Agave Tequila from the Highlands of Jalisco region. The proportion of agave to tequila varies in each expression depending on the type of Agave received.

Curado embodies the union of three families: Estes, Camarena and Vantguard. The inspiration to create the brand originally came from two factors. The first influence came from traditional Mexican Curados, which is the name given to Pulques infused with natural flavors (Pineapple, Coconut, Coffee beans, etc.). The second part of our inspiration stemmed from observing the maceration of various spirits undertaken by bartenders across the world, using various spices, herbs and fruits. The result was Curado, the first Tequila to be infused with cooked Agave. The idea that other Agave varieties could be represented in this evolved spirit, providing variety and complexity of flavor whilst always respecting the denomination of tequila, is what set us apart.

Each animal on the different expressions of Curado represents its land of origin; all of them belong to the oneiric world of Alebrijes. Alebrijes are a modern form of art and expression from the local Mexican artist Pedro Linares, who “saw” these animals carrying him from the world of the living to the world of the dead and back. Often defined with features that belong to other creatures (wings, tails, patterns and colors), Alebrijes are impossible animals that will take you to unexpected places… so is Curado.

CURADO TEQUILA

The agave plant has existed on earth for an estimated 12 million years. Pre-Hispanic Mesoamerican cultures found many uses for the plant: the cooked Piña for food, the dried fibers for rope, clothing and paper, and – perhaps most importantly – the fermented Agave juice (Pulque as it is known in Mexico) as the first alcoholic beverage of the American continent. It is a miraculous plant, full of life, that spends long years maturing under the Mexican sun. Nourished by the earth’s minerals, the plants absorb this energy, which becomes their life essence. Mexico is home to an abundance of different spirits – Tequila, Mezcal, Raicilla, and many more. These distillates are all products created from this plant, all unique in their flavors and aromas, depending on the type of Agave that is used to make Curado, we use a blanco Tequila from the Highlands of Jalisco as a canvas, then we infuse the liquid with pieces of cooked Agave. At first the infusions only used Blue Agave from the state of Jalisco, but the project soon evolved to include other varieties of Agave from other regions of Mexico. We want to build bridges, not walls.

Curado’s current expressions are: Blue Weber from Arandas, Espadín from Oaxaca and Cupreata from Michoacán. We have taken an anthropological approach in our search for knowledge, connecting with – and learning from – people with generations of wisdom and experience.

Each variety of Agave is cooked using the technique of each respective region and then taken to Jalisco. There we infuse it in the best 100% Blue Agave Tequila from the Highlands of Jalisco region. The proportion of agave to tequila varies in each expression depending on the type of Agave received.

Curado embodies the union of three families: Estes, Camarena and Vantguard. The inspiration to create the brand originally came from two factors. The first influence came from traditional Mexican Curados, which is the name given to Pulques infused with natural flavors (Pineapple, Coconut, Coffee beans, etc.). The second part of our inspiration stemmed from observing the maceration of various spirits undertaken by bartenders across the world, using various spices, herbs and fruits. The result was Curado, the first Tequila to be infused with cooked Agave. The idea that other Agave varieties could be represented in this evolved spirit, providing variety and complexity of flavor whilst always respecting the denomination of tequila, is what set us apart.

Each animal on the different expressions of Curado represents its land of origin; all of them belong to the oneiric world of Alebrijes. Alebrijes are a modern form of art and expression from the local Mexican artist Pedro Linares, who “saw” these animals carrying him from the world of the living to the world of the dead and back. Often defined with features that belong to other creatures (wings, tails, patterns and colors), Alebrijes are impossible animals that will take you to unexpected places… so is Curado.