A fresh, modern approach to the spirit of Sweden. Characteristically earthy caraway, woodsy rosemary, and sun-soaked lemon peel are highlighted with lighter-handed touches of fennel and Seville orange, resulting in a clean-tasting, versatile spirit. Try Åhus  Akvavit instead of gin in a Negroni for a Swedish twist on an old favorite. Vodka your thing? Swap it out into a Moscow Mule, adding new levels of flavor to the easy refresher.

Central to the flavor profiles created at El Pandillo is the source of water used and in the case of Terralta, it all comes from a deep well, 150 meters down in the earth. What does this mean for flavor? To answer this question, we will first have to talk about the two other water sources at the distillery for contrast.

First, there is the harvested rain water, and secondly, a fresh spring. These two sources are used in a close to 50/50 ratio for 3 of the 4 other brands made at El Pandillo - Pasote, G4, and ArteNOM. The flavors here are clean and crisp, as one would expect from rain water, backed by floral and herbal notes. Volans, the 4th brand produced at 1579 is a blend of spring and well water, and it’s here where the minerality of the earth encasing the deep well begins to come through. But in Terralta, as it’s only source for water, the soil and earth are king.

Where the other profiles are lofty and light, you’ll find Terralta firmly secured in the ground from which the agave grow. The soils of Los Altos are rich in iron, giving them a red coloring, and softness compared to the rockier soils of the Valley of Tequila.

Maker Notes

Tequila Gran Dovejo is a small-batch, traditionally crafted, tequila made from 100%  of the finest, estate grown blue agaves that are exclusively grown and produced in the highlands of Jalisco by the Feliciano Vivanco Family. The acidic, iron rich soil in this region known as the golden triangle of the highlands, is ideal for growing large agaves with high sugar content. At peak maturity the agave is harvested, the heart of the agave (pina) is hand selected, then slowly cooked in traditional brick ovens for a minimum of 36 hours at a temperature of 194 degrees Fahrenheit. Once roasted, they are milled in order to extract the sweet juices. The juices are isolated and then fermented with the use of “Prise de Mousse”, champagne yeast, and wild yeast strands pulled from the estate agaves themselves.

Anejo: Aged an average of 2 years in used bourbon barrels, bottled at 80 Proof.

TASTING NOTES

COLOR: Deep golden color with amber hue

NOSE: Oak, vanilla, butterscotch and spices

TASTE: Vanilla, cinnamon, clove, spice

FINISH: Long, smooth, with fading wood and spice notes. 

Maker Notes

Tequila Gran Dovejo is a small-batch, traditionally crafted, tequila made from 100%  of the finest, estate grown blue agaves that are exclusively grown and produced in the highlands of Jalisco by the Feliciano Vivanco Family. The acidic, iron rich soil in this region known as the golden triangle of the highlands, is ideal for growing large agaves with high sugar content. At peak maturity the agave is harvested, the heart of the agave (pina) is hand selected, then slowly cooked in traditional brick ovens for a minimum of 36 hours at a temperature of 194 degrees Fahrenheit. Once roasted, they are milled in order to extract the sweet juices. The juices are isolated and then fermented with the use of “Prise de Mousse”, champagne yeast, and wild yeast strands pulled from the estate agaves themselves.

Reposado: Aged an average of 9 months in used bourbon barrels, bottled at 80 Proof.

TASTING NOTES

COLOR: Bright, golden straw hue

NOSE: Cooked agave, vanilla, orange, spice

TASTE: Vanilla, wood, dried fruit, cinnamont

FINISH: Long, warm, slowly fading spice

Maker Notes

Tequila Gran Dovejo is a small-batch, traditionally crafted, tequila made from 100%  of the finest, estate grown blue agaves that are exclusively grown and produced in the highlands of Jalisco by the Feliciano Vivanco Family. The acidic, iron rich soil in this region known as the golden triangle of the highlands, is ideal for growing large agaves with high sugar content. At peak maturity the agave is harvested, the heart of the agave (pina) is hand selected, then slowly cooked in traditional brick ovens for a minimum of 36 hours at a temperature of 194 degrees Fahrenheit. Once roasted, they are milled in order to extract the sweet juices. The juices are isolated and then fermented with the use of “Prise de Mousse”, champagne yeast, and wild yeast strands pulled from the estate agaves themselves.

High Proof Blanco: Unaged, double distilled to proof before bottling. 96 Proof 

TASTING NOTES

COLOR: Crystal clear w/a platinum hue

NOSE: Sweet, potent agave, charred pineapple

TASTE: Vibrant with floral, mineral, pepper accents

FINISH: Rich, long, mineral

Maker Notes

Our exceptional tequilas are produced from 100% Single Estate Blue Weber agave and small batch crafted at NOM 1360 in Jalisco, Mexico. We are a proudly Colorado-owned company.

Limited Release ARTA Extra Añejo is matured in American White Oak for three years, then split between Cognac and Jerez Sherry casks for the final two years. Our master Tequileros Chacho and Angel oversee the final mingling of these two distinct styles. The result is a luxurious tequila best enjoyed neat, from your favorite snifter.

APPEARANCE: Bright Copper

AROMA: Dark Chocolate | Toffee | Toasted Vanilla | Jasmine

TASTE: Silky-Sweet | Sugared Mixed Peels | Bread Pudding

FINISH: Lengthy & Multi-Faceted | Lime Rind | Lychee | Dates

COCKTAILS: Spirit Forward | Stirred Cocktails

FOOD PAIRING: Elegant Cigars | Game Meats | Rich Pastries

Seagrass highlights the grassy oceanside notes we love in rye and the opulence and spice of finishing barrels. It is a blend of American and Canadian rye whiskeys, with each ingredient meticulously sourced and finished separately in Martinique Rhum, Madeira & apricot brandy barrels. BCS is proud to announce a collaboration with The Ocean Foundation. Special hangtags will be placed on select bottles of Barrell Seagrass. A portion of the proceeds from the sale of these bottles will be donated to The Ocean Foundation to contribute to the conservation and restoration of seagrass.

Double distilled in traditional pot stills. Matured for 16 months in ex Bourbon oak casks to produce a smooth, clean and vibrant flavor with a hint of smoke.

Maker Notes

Our Germain-Robin flagship expression showcases California-grown Colombard grapes, a standard in traditional brandy making. Distilled exclusively in Pruhlo Charentais Pot Stills and aged in Limousin Oak Barrels, Germain-Robin highlights the flavors that make California Brandy one of the most sought after aged spirits.

DISTILLER'S NOTES:
Germain-Robin is met with a nose of oak spice and fruit. The fruit forward notes of apple and pear are lightly accented with honeysuckle and cherry blossom, giving way to a rich apricot and peach flavor. Well integrated toasted oak gives light accents of cinnamon and brown sugar. The rich full mouthfeel lingers after finish in this balanced blend.

SIGNATURE FLAVORS:
Dried Apricot, Fruit Blossom, Oak

CRISP, WITH SUBTLE NOUVEAU BOTANICALS AND A WELL-BALANCED FINISH, ZEPHYR’S ADDED INFLUENCE OF ELDERBERRY CREATES A MODERN 80 PROOF ULTRA-PREMIUM GIN MADE FOR THE MORE ADVENTUROUS PALATE.

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras. Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, where he combined a lifetime of working under his father, the late, great Don Lorenzo with a degree in agricultural engineering, and a philosophy that is all his own.

Lalocura is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.

Vera Wang x Chopin Vodka is the culmination of my long love affair with vodka in the most personal way.

The partnership between Chopin Vodka and legendary fashion designer Vera Wang is a true collaboration, born from a mutual passion for the best tasting vodka.

Chopin has long been Vera’s vodka of choice for her evening cocktail, so when she approached us with the idea of working together a natural partnership was born.

The Liquid
Vera Wang x Chopin Vodka is a vodka made from the rare Augusta potato, personally selected by Vera Wang herself. The Augusta is distinguished by the single red dot on its skin. The vodka it produces has a full floral bouquet with a hint of cucumber, a medium body and a warm, slightly piquant finish with notes of vanilla and almond.

The Bottle
The striking matte bottle in the designer’s signature black and white color palette was designed by Vera Wang. Timeless, sophisticated, unforgettable.

The very authentic absinthe: Grande Absente is a bitter liqueur which contains more plants of absinthe and less sugar.

Matching the original traditional recipes, with more absinth, less sugar. All eyes will be instantly captivated thanks to its clear and shiny light green colour with yellow undertones. Absinth infusions and essences, mugwort and star anise, aniseed alcohol, balm and mints lend Grande Absente its special bitter flavour. It has the unique taste of absinth.

Grande Absente that we manufacture for Europe contains 35 mg/kg of thyuone.

Absinthe, nicknamed "green fairy" and banned in 1915, was authorized again in 1988. It is only in 2011 that its level of thyuone (molecule present in the plant which, in strong dose, was supposed to make mad) is fixed at a maximum of 35 mg/kg. Very appreciated for its taste of absinthe and its green reflections, this alcohol seduced many artists of which Van Gogh, Baudelaire, Toulouse-Lautrec, Picasso, Oscar Wilde... The famous tasting ritual is still practiced according to the tradition, by pouring water on the absinthe, through a perforated spoon supporting a sugar. Absinthe is made by macerating plants (grand wormwood, petite wormwood, green anise, fennel, hyssop) in a mixture of alcohol and water, followed by distillation. It contains between 55 % and 75 % of alcohol.

The flavor profiles crafted at El Pandillo are heavily influenced by the source of water used, and in the case of Terralta, the water is drawn from a deep well that lies 150 meters below the surface. The impact of this water source on the flavor can best be understood by comparing it with the two other sources of water used at the distillery.

The first is harvested rainwater, and the second is a fresh spring. These two sources are combined in a nearly equal ratio to produce three of the four other brands made at El Pandillo - Pasote, G4, and ArteNOM. These brands feature clean and crisp flavors, as one would expect from rainwater, complemented by floral and herbal notes. Volans, the fourth brand produced at 1579, is a blend of spring and well water, and the minerality of the earth surrounding the deep well is more pronounced in this brand. However, in Terralta, which exclusively uses water from the deep well, the soil and earth dominate the flavor.

While the other brands have a light and lofty character, Terralta has a grounded flavor that reflects the soil in which the agave plants grow. The soil in the Los Altos region is rich in iron, which imparts a red hue to the soil and makes it softer than the rockier soils found in the Valley of Tequila.

HISTORY

Born in the Highlands of Jalisco, and raised in the Valleys of Tequila. Don Fulano is a product of the Fonseca family whose story begins in the Highlands of Jalisco where their great grandfathers began cultivating agave 140 years ago. Today - respected agave farmers – they also run La Tequileña, one of the highest-rated and most awarded tequila distilleries.

Don Fulano Reposado is the great representative of the spirit of Don Fulano: a marriage of mature highland agave with French limousine oak. It’s rich and buttery, yet strangely delicate and ethereal at the same time. Cooked agave fully expresses itself and blends seamlessly with an herbal sweetness, hints of mature fruit compote, and dark chocolate. There’s also a slight spice element that emerges from its delicate finish. A joy to sip on its own, paired with food, or in a great cocktail.

Barton 1792 Distillery has launched a new release under the newly introduced Thomas S. Moore brand, which is one of three cask finished releases planned to honor the distillery's founder, Thomas S. More. The Thomas S. Moore Port Finish is labeled as an "Extended Finish," although the exact finishing time is unknown. It offers intense port notes without being overwhelming, making it a good option for fans of this finishing style. However, it does not innovate in terms of the finishing style and still has some rough edges, a feature shared with the standard 1792 Small Batch Bourbon. It is recommended to purchase the bottle at a fair price, but not to overpay for it.

TASTING NOTES

COLOR: Dark Amber

NOSE: Earthy note | Port wine | Dark fruit | Touch of ethanol | Aromas explode out of the glass

Palate: Heavy port wine | Clove | Raisin | Light cinnamon | Robust

Finish: Surge of dark fruit | Spice develops and takes over | Long

About the Brand

SOMETHING INCREDIBLE HAPPENS WHEN A GROUP OF WOMEN COME TOGETHER TO CRAFT THEIR OWN ORIGINAL RECIPE FOR A DRINK THAT HAS BEEN PART OF OAXACAN LIFE FOR GENERATIONS.
Doña Vega is founded and produced by Mexican women who set out to make mezcal more accessible and approachable. For two years, through 73 recipes, 22 farms, and too many tastings to count, the Doña Vega team accomplished their goal of creating two exquisite varieties of mezcal. 

Doña Vega is produced in a small town outside Oaxaca – Santiago Matatlán by a family who has passed down the tradition for five generations.

Espadín is chosen for the large majority of all mezcal production in Mexico, however, Espadin Capon is quite rare. Doña Vega harvests the agave plant several years after it has ripened giving the final distillate a natural sweetness which is incomparable to other mezcals.

Hand-selected, handcrafted, and distilled to proof, our Doña Vega Espadín offers a mysterious and delicious drinking experience. Light smoke with undertones of fruit and a white pepper finish, yet remarkably smooth. Doña Vega Espadín is the perfect addition to any cocktail or perfect on its own.

Tasting Notes:

Bright and approachable with herbaceous notes. Roasted agave and min

The result is a mysterious and delicious drinking experience, with light smoke and a white pepper finish, yet remarkably smooth. Doña Vega Espadín is wildly versatile in cocktails and a true adventure on its own.