Unleash the Spirit of Stonewall with Stolichnaya's Limited Edition! Experience the Iconic Flavors & Revolutionary Vibes. 

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. George's master distiller. Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). Made using juniper, Douglas Fir, California bay laurel, coastal sage and coriander seeds, along with a number of other herbs and botanicals, St. George Terroir Gin is a true California Gin. The coriander seeds are roasted inside a well-seasoned wok, which contributes an earthy, aromatic bouquet to the gin. In addition, the Douglas Fir and coastal sage are distilled individually through Winters' 250-liter copper-pot still, which minimizes seasonal configurables in the botanicals. Finally, while the fresh bay laurel leaves and juniper berries are infused through the still's botanical basket, the remainder of the botanicals are placed directly in the pot, resulting in a cleaner and crisper flavor. St. George Terroir Gin has a stunning bouquet of fresh, forest aromas, including pine and oak. The woodsy notes are complemented by bursts of juniper and sage, and lead to a crisp finish. St. George Terroir is "spectacularly evocative"according to Food and Wine Magazine, and "one of the most distinctive gins made in America"according to GQ Magazine. This gin represents a unique expression by one of America's most creative craft distilleries.

About the Brand

OUR NAME: The Cazcanes natives, the last indigenous people of Mexico to be conquered by the Spaniards.
OUR SYMBOL: The Ancient symbol of the Healing Hand.
OUR RECIPE: Based upon a 300-year-old indigenous recipe found in a moonshine jungle still.
OUR WATER: Deep underground springs beneath the ancient native lands of the Cazcanes.
OUR INGREDIENTS: Agave and Water (No Additives)

THE LOST ART OF TEQUILA MAKING

CAZCANES WATER
Cazcanes sources natural artesian water for our tequila. The water starts off as rain or snow high up on the pristine peaks of the San Pedro de los Landeros mountains. It slowly travels through natural minerals deep within the volcanic mountains before emerging at the Navichi springs.

NATURAL YEAST FERMENTATION
The ‘piñas’ are then cooked, and crushed to extract and concentrate their flavors.  Next comes fermentation using natural, wild yeast, and then distillation in our alembic stills.

CAZCANES AGAVE
Hand-selected Weber Blue Lowland (Tequila Valley) Agave grown in Volcanic Tufa Soil at 4000-6000 ft is harvested during peak sugar levels to deliver a distinct Cazcanes taste.

ATTENTION TO DETAIL
At Cazcanes Tequila, we oversee every step of the process with tremendous Attention to detail to help create a tequila that stands above all the rest.

Cazcanes Tequila No.7 Reposado is the first Reposado offering from Mr. Collin Edwards, the award-winning Master Distiller of Cazcanes Tequila. Only 600 have been produced. Of which, only 300 have been available in the California market Starting July 2018. This particular blend was aged in heavy charred American oak barrels for 4 months to produce a defined taste and robust body. It also was awarded a Bronze Medal from the 2018 San Francisco World Spirits Competition.

Sure, apples and spice are nice. But they got a lot nicer when we turned up the heat. We spiked our Apple Pie Moonshine the only way we know how - by upping the proof. Take this swift kick to the apples!

70 Proof | 20% Alc./Vol.

Bottle size: 750ml

Agave age: Espading Agave, 9 years - Tobala Agave, 12-15 years

Category: Artisan Mezcal

Furnace Type: Stone Conical underground oven

Grinding: Horse-drawn stone mill Tahona

Fermented: Pine Wooden open air vats

Distillate: Copper alembic - Double distillation

Class: Ensemble Espadin Agave and Tobala Agave

Species: Maguey espadín (Agave angustifolia) and Maguey Tobala  (Agave Potatorum)

Tasting notes: Silver crystalline, woody aroma with notes of vanilla and sweet nuances. When tasted it offers citrus flavors with a smooth finish.

Awards: Bartender Spirits Awards 2023 - Silver

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo. Nikka Coffey Grain Whisky is a whisky meticulously crafted at the Miyagikyo Distillery. Once the grains arrive at the distillery, they are milled and mashed before being distilled through copper-pot stills that were imported from Scotland in 1963. As a result of their age and shape, the stills produce a whisky that is more flavorful and complex than modern column stills. Following distillation, the whisky is matured in traditional oak casks. Nikka Coffey Grain Whisky has an aroma of tropical fruits, bananas and papaya. The aroma gives way to notes of soft vanilla, caramel, wafers and dried fruit on the palate, and leads to a finish accented by notes of citrus. The whisky earned a score of 93 points at the Ultimate Spirits Challenge in 2014, which named it Japanese Whisky of the Year.

Maker Notes

Our Rum Cask Rye whiskey is aged for a minimum six months in new American oak casks, and then finished in used American oak casks that previously held rum. This gives the Whiskey a unique smoothness and complexity coupled with a nice Rye spiciness.

​Bottled at 100 Proof (50% ABV), and with an attractive price, Gun Fighter American Rye Whiskey - Double Cask is the ideal rye whiskey for both on-premise and off-premise customers alike, providing a premium rye whiskey at an affordable price.

The cask proof version of our ever-popular Roundstone Rye is a very special expression.  Released at approximately 58% ABV (it varies depending on the individual barrels), this is seriously strong whisky!  Delicious, dark, complex and ridiculously smooth for the proof, Roundstone Rye Cask Proof is released only about twice per year.

AWARDS

Double Gold Medal 

– San Francisco World Spirits Competition, April 24, 2017

Gold Medal

–The Spirits Business American Whiskey Masters 2016

Gold Medal and US Craft Other Grain Whiskey of the Year

– Wizards of Whisky World Awards 2016

– American Whiskey June 2018

– Jim Murray's Whisky Bible 2014

In 2011, Don Papa Rum emerged from Stephen Carroll's fascination with Negros, Philippines—a place teeming with sugarcane, beaches, and intriguing history. Seeking to revamp the Philippines' rum scene, inspired by the island's charm, Carroll, a former Remy Cointreau exec, crafted a premium, imaginative rum. Named after Dionisio Magbuelas, known as Papa Isio, a pivotal figure before the Philippine Revolution, Don Papa embodies his leadership essence. Distilled at the base of Mt. Kanlaon using top-tier sugarcane, it undergoes a 7-year aging process in American oak barrels, resulting in a sweet, caramel-vanilla profile—a standout as the country's premier sipping rum. Its distinctive packaging, reminiscent of an island odyssey fused with Alice in Wonderland, serves as a creative nod to the Philippines' colonial past. Crafted globally—from France, Portugal, and Italy to New York—the bottle showcases Don Papa, adorned with a gecko, concealing 49 other animals, including the iconic tarsier. This design won gold at the 2013 San Francisco World Spirits Competition and earned the title of product innovation at the 2013 Paris Cocktail Spirits Show.

Sea Buckthorn is a luxurious alcohol-free spirit boasting rich, complex & bittersweet flavours that will excite your palate.

Bittersweet orange, aromatic herbs, and Sea Buckthorn berries give the drinker a relaxing evening sipper. “These flavours de-stress me at the end of the day” says Rose, “the long finish is like a good quality gin. I love it with bubbly tonic, ice, and a strip of orange zest”

Bax Botanics are proudly designed by nature and pay homage to the ingredients they use. Whether that be through sourcing organic and ethically grown herbs, using sustainable and recycled materials, or putting the plant front and centre on the bottle (yes, that’s a microscopic image of a plant cell). The unique Sea Buckthorn berries are the focus of this bold and concentrated alcohol-free spirit that brings an intensity you don’t always get in the non-alc category.

What does it taste like?

Nose: warming aromatics, fruity with fresh herbs

Palate: dry and bitter, complexity driven by the Sea Buckthorn berries, citrus notes of orange, depth from underlying herbs like rosemary & thyme and finishes with a subtle spicy & acidic bite

Conclusion: it is an award-winning spirit for a reason, it’s unique and bursting with flavour

In Los Altos, Mexico the heart of Tequila Valley Corzo Distillery has pioneered and patented a distillation process that begins when expert jimadors trim the shoots and stalks from young Highland Blue Weber Agave plants, allowing the plants to focus more of their energy on developing rich and flavorful pias, or hearts. Native to Mexico, Highland Blue Weber Agave plants favor high altitudes and rich, sandy soils. In Los Altos, which is located a mile above sea level and blessed with rich, red soil, Corzo's jimadors harvest the pias at their peak of maturity. After the pias are harvested, they are slowly roasted for five hours in order to extract the their sweet nectar. Corzo uses a longer, slower fermentation cycle as compared to other distilleries, going so far as to play Mozart during fermentation in order to help relax the yeast and provide for a more mellow tequila. After fermentation, the tequila is distilled three times. Corzo's patented distillation process makes large cuts to the distillate to ensure that only the "heart of hearts"is bottled. As a result, each bottle of Corzo Silver takes about 22 pounds agave to make, nearly twice as much as any other tequila! The aggressive cuts also lead to a sweeter, more ripe tequila. Afterwards, the tequila is sparged a process where microscopic air bubbles are introduced into the tequila in order to let it breathe and provide for a smoother taste before being bottled. Designed by Fabien Baron, the French designer whose work includes some of the most iconic perfume bottles of our time, Corzo Silver Tequila's bottle reflects the contemporary style of Mexican architecture. Its strong, rectangular lines and perfume bottle shape hint at the fragrant and full-bodied tequila that are contained inside. If tequila represents the revolutionary spirit of Mexico, Corzo represents Mexico's modern elegance.

STOLI LIBERATE YOUR SPIRIT

Stoli exists to liberate authentic voices. In pursuit of a better world, we encourage creativity and self-expression. More than ever, it is essential to champion everyone’s right to Equality, Kindness, and most importantly, Love and Peace.

Created in exclusive collaboration with Jason Naylor, our new Stoli Limited Edition bottle celebrates creative expression, encouraging souls around the world to be bold, brave, and free-spirited. Our design centres around inspirational words, encouraging authentic artistic creation and creative exploration.

It is your time to step into the spotlight. In your local bars or at home, be bold with this limited edition bottle and Liberate Your Spirit Fizz Collection. The glow in dark design gives the ultimate drinking experience; expect fun, spontaneity, and liberation. Express your liberated spirit.
Get your Stoli Liberate your Spirit night edition from a retailer near to you

JASON NAYLOR
Award-winning artist, designer and creative director, Jason Naylor is obsessed about colors and visual arts. Positivity is at the heart of everything he creates. After studying graphic design, he moved to the bright lights of New York to immerse himself in its life, colour and magic. Bright colours and rich blacks fill his work. Motivated by kindness, he emphasises love and positivity. His work is instantly recognisable for its electric colour palette and uplifting positivity. The impact and influence of his art resounds across the globe. Driven by a mission to ‘live life colourfully’, every project is full of love, kindness and respect. His authentic design for our Stoli® limited edition flaunts a rainbow of colour and pattern. Bold, bright and optimistic, inspirational words of ‘love’, ‘kindness’, ‘equality’, and ‘peace’ radiate through his designs. Reflecting his zeal for life and quest for joy.

Colonel Charles Goodnight was a force to be reckoned with when the west was still being won. As an iconic cowboy, he blazed the historic Goodnight-Loving Trail from Texas to Colorado, driving scores of cattle thousands of miles over dusty plains and snow-packed passes. As a Texas Ranger lawman, he doled out vigilante justice to protect ranchers from rustlers and outlaws. But Goodnight had a head for commerce too, building towns as well as businesses. This premium Small Batch Bourbon harnesses the unique character of this legendary man. Unflappable, unforgettable and one of a kind.

Tasting Notes

Rich aromas of vanilla and caramel and flavors of honey, spice, and smoky tobacco

Ink Purple in color, this wine that comes from the homes of Daniel and Georges DAOU, provides the deepest expression of a marriage between Cabernet Sauvignon and Cabernet Franc. At the first sip, the density of this wine strikes you as something ethereal. On the nose, you are mesmerized with scents of rose petals, cigar box, blackberry Jam, Dark cherries, hibiscus, stone fruit, vanilla and dark chocolate. The tannins are soft and supple with an underlying power that spells elegance throughout the entire tasting experience. The middle palate is balanced and delivers a smooth transition between the attack and the finish. The finish won’t stop while keeping the wine fresh and vibrant.

THE UNKNOWN IS BECOMING TOO FAMILIAR

If you’re reading this, it’s time to escape the mundane and do what’s never been done. It’s time to step into the dark. How can you get there? With a rum as dark as the abyss and a Beast feared throughout the world.

LEGEND HAS IT

A ship carrying spiced rum from the Caribbean was attacked by a monstrous Kraken. The Beast thrust upon the ship its massive limbs, plunging the vessel and the men on board into impenetrable darkness.

THE LONE SURVIVOR

All of the barrels of rum were destroyed except one, which was badly stained by the squid’s black ink. It was dubbed “The Kraken Rum.” It is now known as a liquid of unparalleled darkness.

As dark as a cloud of bats from under the Congress Ave bridge, The Kraken is a spiced rum blended with natural flavors and caramel color. If reports are true, Houston definitely has a problem, as its tentacles have stretched across the Lonestar state, riding fences and keeping Austin weird.

In 1958, a rare blend of Scotch malt and grain whiskies was found in 10 oak casks in the Port of Leith, Edinburgh in a warehouse owned by William Muir. It was soon discovered that the blend was originally distilled in 1954, and that the original recipe dated back to the 1800s. Several years later, in 1966, a small quality of the blend (which was now 12 years old) was bottled for the private use of the directors of William Muir. Six individuals were instrumental in this project, and therefore the whisky came to be known as Syndicate 58/6, named after both the year the Scotch was discovered and the number of people involved. Syndicate 58/6 Premium Blended Scotch Whisky contains 18 single malt whiskies and 4 single grain whiskies, and is aged through a solera system. Solera aging involves filling a series of casks at different intervals over a long period of time. As whiskey from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of whiskey from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new whiskey. As a result, no cask in the solera is ever fully emptied. In addition, as the younger whiskey ages and cascades through the solera, its average age and complexity gradually increases over time. Because of the solera aging process, Syndicate 58/6 still contains a small amount of the original blend discovered in 19858. Finally, Syndicate 58/6 Premium Blended Scotch Whisky is married and additionally matured for up to two years in Oloroso Sherry casks imported from the Andalucia region of Spain. As a result, Syndicate 58/6 Premium Blended Scotch Whisky has an burley aroma of roasted grains, cinnamon, oatmeal, orange peel and light smoke. The body is full of complexity, with notes of honey, apple pie, sherry and butterscotch, and leads to a hearty finish complete with smoked meats, pepper and tanned leather. This limited edition was bottled exclusively for Mahesh Patel and Whisky Concierge in 2014.

GREY GOOSE is the result of an absolute determination to create a French vodka unlike any other. Expressed in GREY GOOSE bottle is the essence of the finest ingredients from France; soft winter wheat from in and around Picardie plus pure spring water from Gensac in the Cognac region, nurtured and captured from field to bottle in an exclusive process designed and controlled by the extraordinary skills and commitment of our Cellar Master François Thibault.

This extraordinary vodka is made from the best ingredients from France, soft winter wheat and Gensac spring water.

TASTING NOTES

NOSE: Delicate & Floral

PALATE: Sweet & Round

FINISH: Bold & Toffee

Maker Notes

Mixed with our award-winning Cape Gin, these glass-free cocktails are ready for outdoor activities, beaches, and fiery fun. Coit small-batch Cape Gin is fruity, fermented with rooibos tea from the Western Cape of South Africa. Each cocktail is named after an early San Francisco settlement.

Sunset, easy evening sipping Lychee Cocktail with Lemon, Tupelo Honey, Kiwi, Pear, Macadamia Nut.

A delicious Lolea variety, that’s 100% organic. Crafted with Grenache from ecological vineyards, mixed with natural lemon juice and cardamom.

For demanding palates

A sangria that doesn’t hide its wine origin but enhances it with citrus and spicy scents.

Disguised complexity

A silky carbonic composition with a perfectly integrated touch that takes us to a long ending where we meet ripe fruit, specifically plum and blackberry with a scent of licorice.