Aged for a minimum of four years. Enjoy in your Manhattan cocktail or over a big ice cube.

TASTING NOTES

Nose: Hints of Spice, Apple, and Fall Flavors
Palate: Soft Apple and Honey warm up to Fresh Spice of Rye Wheat
Finish: Soft, Lingering Heat and Notes of Caramel

Koval started its life as a craft distillery, founded in Chicago in 2008, as the first distillery in Chicago's city limits since Prohibition. Founders Robert and Sonat Birnecker left their professional lives in academia to found Koval. They have been crafting certified organic whiskeys, brandies, liqueurs and specialty spirits from scratch, ever since. Being the first distillery within city limits since the mid-1800s, Koval brings Austrian distilling traditions to America. Koval, meaning "blacksmith," in numerous European languages, or "black sheep" in Yiddish, is one of America's premier small batch, independent spirit manufacturers. Koval is named after founder Sonat's great-grandfather, who earned Koval the nicknam when, at the very early age of 17 he emigrated from Vienna to Chicago at the start of the 1900s, to start a business. Robert was bequeathed a treasure trove of distilling knowledge and expertise from his grandfather, Robert Schimd. "Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicago's first distillery since Prohibition in 2008. Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicago's North End, boasts a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family that's been distilling for over a hundred years in Austria," explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients." Koval Distillery is a grain-to-bottle operation, sourcing their grains from a local organic farmer collective in the Midwest. The grain is milled and mashed on-site, and the resultant liquid is distilled, with only the heart cut making it into the bottle. All enzymes and yeast used in production are non-GMO, and the water is sourced from Lake Michigan, purified using a natural charcoal method. This Koval handmade liqueur is made with the same amount of meticulous attention given to their higher proof expressions. This cranberry-flavored gin liqueur is crafted from 13 botanicals with incredible fruit-forward and bittersweet notes.

In Saronno, Italy, an innkeeper made a special amber liqueur for a painter in 1600. Rediscovered centuries later, it became Disaronno Originale. This amaretto, originally bitter almonds, now uses fruit stones for its nutty flavor. It's a key cocktail ingredient, also enhancing desserts and savory dishes. Despite name changes and bottle redesigns, its recipe allegedly remains the same, blending apricot kernel oil, caramelized sugar, herbs, spices, and fruits for its unique bittersweet taste.

Situated along the banks of the East River in the Brooklyn Navy Yard, Kings County Distillery is New York City's oldest operating whiskey distillery and the first distillery in New York City since Prohibition. There, the distillery's founders Colin Spoelman and David Haskell hand-craft moonshine and chocolate whiskey. A typewriter that Spoelman and Haskell found on a sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-shaped bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers. Kings County Chocolate Whiskey is made by steeping Kings County Moonshine in artisan cacao husks sourced from the Mast Brothers Chocolate Factory in Brooklyn. The chocolate and moonshine rest together for just over a month, giving the moonshine a deep mahogany color and an aroma of dark chocolate. "It's good for someone who either likes whiskey or chocolate which includes most people, I guess," says Spoelman. "There's not a whole lot else like it out there." The initial flavors of sweet corn are nicely balanced by the subtle notes of rich, bitter chocolate and give way to a smooth and slightly sweet finish. "We make enough to supply some of Brooklyn, some of Manhattan and that's about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country. 

Deep Eddy Peach Vodka starts with the base of our award-winning Original vodka, real peach juice, and lightly sweetened with pure cane sugar for a peachy, sweet taste!

Distillery Information

Born in Austin, Deep Eddy Vodka is handcrafted in small batches at our Texas distillery using only premium ingredients.

Perfect for your favorite margarita, straight up or on the rocks. Enjoy anywhere your heart and imagination takes you.

Bottle Size: 750ml

Maker Notes

THE BENROMACH STORY

We are a traditional Speyside distillery owned by a family of whisky-lovers intent on making single malt the right way with true character. We keep things simple. A handful of distillers relying entirely on our expertise and senses to make the finest handmade whisky; Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character. It takes just four ingredients – barley, water, yeast, and a human touch. All of our casks are hand-filled, individually weighed, stenciled by hand, and stowed in our traditional dunnage warehouses. Why? Because at Benromach we believe making whisky by hand guarantees genuine character.

OUR HISTORY

Our family, the Urquharts of Elgin, have always been passionate about whisky. Our ancestor John began laying down casks of single malt at different distilleries in 1915, when everyone else was blending their whiskies. It was the realization of a long-held dream when we acquired Benromach Distillery in 1993. Five years of meticulous refitting of the distillery followed before HRH Prince Charles officially reopened our doors in 1998. Time well spent creating a style of single malt reminiscent of the days before commercial maltings. A time when Speyside distilleries malted their own barley using peat to fuel the fires and impart a distinctive touch of smoke to their whiskies. The resurrection of Benromach Distillery signaled the rediscovery of a lost style of Speyside single malt.

FIRST-FILL BOURBON AND SHERRY CASK Aged 21 Years

Matured in the finest hand-selected first-fill oak casks, our TWENTY ONE YEAR OLD single malt delivers sweet Sherry aromas. Subtle spice, Seville orange and raspberry follow with a soft smoky finish.

Our agaves are 100% Blue Weber, aged 7-9 years, from the rich clay soil of the Highlands of Jalisco, Mexico.

TASTING NOTES

COLOR: Crystal clear.

AROMA: Hints of citrus & sweet agave.

FLAVOR: Fruit forward with notes of vanilla and grapefruit.

WATER: Purified water from our own well.

REST: 2 months in stainless steel.

This historic creation marries the smoothness of Jack Daniel’s with a unique 70% rye grain bill. Complex flavors of ripe fruit mingle with light toasted oak notes to create a taste rich with spice and a pleasant lingering finish. This is a big, bold rye that does not overpower. 

Cordon Negro Rosé’s bright, fruity personality envelops the senses in the glass with fresh raspberry and fruit cocktail aromas. The toasty palate mixes strawberry jam and red currant to deliver a pleasant mouth feel, wrapped up in a slow, light, sweet finish.

Vinification
The late harvested Garnacha grape, also known as Grenache in France, collects sun and warmth a month longer than most cava grapes, proffering abilities to build higher levels of sugars, translating to higher alcohol content. The indigenous and rare Trepat grapes, by contrast, are low altitude, low sugar grapes that ripen mid harvest, delivering lower alcohol levels upon fermentation. The combination of the two makes for a delightfully complex, nicely balanced blend with a rosy complexion. At harvest, the grapes are processed separately, then transferred to stainless steel tanks where proprietary yeasts from Freixenet's own collection begin the first fermentation. After 10 to 12 days of interaction with the yeasts in perfect 59 to 63 degree atmosphere of the caves, the wines are racked, fined, filtered, and prepared for blending in traditional méthode champenoise, heralding the second fermentation.

Palate
Cordon Negro Rosé's bright, fruity personality envelops the senses in the glass with fresh raspberry and fruit cocktail aromas. The toasty palate mixes strawberry jam and red currant to deliver a pleasant mouth feel, wrapped up in a slow, light, sweet finish.

Serving suggestions
Cordon Negro Rosé pairs beautifully with shellfish, seafood and desserts, but can also go casual with spicy contemporary foods like pizza, and even popcorn.

Aging: Aged 12-18 months

Region: Catalunya, Spain

Grape: A blend of Trepat, Garnacha

Maker Notes

The stylish Baby Bloom Box brings you the finest from the French Bloom alcohol-free French Bubbly Collection, designed for meaningful gifting. It includes a 375ml half-bottle each of French Bloom Le Blanc and French Bloom Le Rosé, beautifully presented with embossed and luxurious details, and can be personalized to add a special touch.

De-alcoholized organic wine, French Sparkling Gensac, organic grape juice, organic lemon juice, organic natural flavors.

2023 WORLD SPARKLING AWARDS
World's Best AF Sparkling Winner

Mantuano is an excellent blended rum aged for us to eight years in white oak casks, which previously served to age bourbons and malt whisky. It combines column, batch kettle, and pot still distillates elaborated from sugar cane molasses and honeys.

Bottle Size: 750ml

Hiram Walker Peach Original Flavored Brandy is a testament to the brand's heritage of excellence. Crafted by infusing brandy with the essence of ripe peaches, it delivers an authentic and nuanced flavor profile. The aroma entices with the sweetness of fresh peaches, while the taste marries the depth of oak-aged brandy with the natural sweetness of peaches. This versatile spirit can be enjoyed straight, over ice, or as the star in creative cocktails. With a legacy dating back to the 19th century, Hiram Walker continues to uphold a tradition of quality and innovation, making each sip a delightful experience. Cheers to the perfect blend of brandy and peach indulgence!

In 1843 a grocer by the name of David Nicholson started distilling his original bourbon recipe in the private back room of his St. Louis general store on North 6th Street. Unbeknownst to its forefather, a legacy was born. Half a century his recipe had been passed down for generations. Eventually, the legendary Julian Pappy Van Winkle and W.L. Weller handcrafted Nicholson's iconic 43 bourbon at the Stitzel distillery. The Van Winkles owned the brand until 2000 when it was acquired by Luxco. Still possessing the outstanding character for which it earned its original popularity in 1843, the David Nicholson legacy lives on unchanged, unfettered, and unmatched. This extra-aged ryed bourbon has a full-bodied flavor and a distinct, spicy taste.

Recent Awards:

Silver Medal - Bartender Spirits Awards, 2021

Silver Medal - Regional Competition, Cambremer, Normandy 2012

This Calvados VS follows the strict Calvados AOC Pays d’Auge guidelines that require double-distillations in a traditional copper pot still called an “alembic á repassé.”

Tastes of freshly picked apples sautéed in butter, with a hint of mint. Little complexity with a strong “eau de vie” taste. Perfect for craft cocktails or served over ice with tonic and a wheel of lime.

"Warm spices on the nose, with flavors of baked apple and a faint hint of mint on the tongue." Silver Medal - Bartender Spirits Awards, 2021

The fermented cidre that is used for making Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. The Calvados is then put in oak barrels once again and aged for two to three years.