A tale of passion

Nestled amongst the rolling hills of the Cotswolds countryside, the Cotswolds Distillery was born from a dream to produce delicious spirits in one of the most beautiful regions in the world.

From hedgefunds to HEDGEROWS
It all started back in 2014, when our founder Dan, a native New Yorker and whisky connoisseur, had moved to the Cotswolds after working in finance in London for many years. Seeking to leave behind that world and spend more time in the picturesque countryside of the Cotswolds with his family, it eventually dawned on him that he could combine his love of whisky with his desire to start a new business. A dedicated whisky fan, Dan saw the fields of golden barley around his house in the Cotswolds and had a brainwave ‘I suddenly thought, there’s barley all over the Cotswolds and nobody’s distilling it, let’s be the first!’ Having found a derelict site near his house, he set about building a distillery and a team to run it, and the doors of the Cotswolds Distillery opened in July 2014.

The making of our GIN

Although Dan's dream was always to make whisky, he also wanted to create a full range of delicious spirits including gins and liqueurs. Our first project was the gin, on which we spent two months researching botanical recipes. We distilled 150 individual botanical spirits in a whole range of different flavors and set about experimenting with different combinations. Our distillers created over 60 individual gin recipes which we whittled down to one finalist, and that became our Cotswolds Dry Gin. It may have started as something of a side-project, but it’s now at the heart of what we do and we’re very proud of what we’ve created.

Our Old Tom Gin features botanicals historically found in traditional Old Tom recipes dating back to the 1700s, including orange peel, liquorice and angelica root. Sweetened with a touch of sugar syrup, our Cotswolds Old Tom Gin is delicate and fragrant with notes of candied orange, light herbal notes and faint ginger spice and is delicious enjoyed either with tonic or in a Tom Collins cocktail.

CAREFULLY SOURCED INGREDIENTS
Juniper, coriander, angelica, fresh orange peel, liquorice root, ground ginger, caraway and cardamom.

TASTING NOTES

NOSE: Delicate and sweet, fragrant orange peel balanced with light herbal notes.

PALATE: Candied orange, rounded off with faint ginger spice.

FINISH: Sweet and viscous with hints of cardamom and Seville orange.

SERVING SUGGESTIONS

We enjoy our Old Tom neat, garnished with fresh orange peel, but you could try making a Tom Collins cocktail by adding lemon juice, soda and sugar syrup for a longer, refreshing serve.

Hess Select Cabernet Sauvignon 2019 is a distinguished wine that embodies the artistry and craftsmanship of one of California’s most renowned winemaking teams. Sourced from family-grower partners across California, including the historic Mount Veeder estate, this Cabernet Sauvignon showcases the diverse terroir and ideal growing conditions of the region. The Hess Select wines are created with the guiding principle of founder Donald Hess, emphasizing land stewardship and sustainability to produce wines that honor both the land and the family legacy.

Tasting Notes
The 2019 Hess Select Cabernet Sauvignon presents an expressive bouquet of dark fruits, such as ripe blackberries and currants, with hints of black cherry and a subtle earthiness. On the palate, the wine reveals deep layers of dark fruit, along with a touch of mocha and spice, balanced by smooth tannins. The 18 months of aging in a combination of French and American oak lend it a refined complexity and a long, velvety finish. The wine’s structure is robust, yet harmonious, making it a perfect choice for pairing with grilled meats or hearty dishes.

Awards

91 Points – Wine Enthusiast, 2019 Vintage
90 Points – Wine Enthusiast, 2020 Vintage
91 Points – Wine Enthusiast, 2018 Vintage

With 81% Cabernet Sauvignon, 13% Petite Sirah, and 6% Malbec, this blend captures the essence of California’s rugged landscapes, offering a wine that is both approachable and complex. Hess Select Cabernet Sauvignon 

2019 is available through Royal Batch, where it stands as a testament to the quality and tradition that define Hess wines.

Aged for at least 3 years in both new and used small oak barrels, Patron Extra Anejo is full-bodied and deeply aged with bold notes of sweetness and fruit that can only come with the combination of time and the finest agave. The time spent aging results in a crisp, dark tequila with a smooth taste of roasted agave and a lingering finish of oak and vanilla that sits neatly on the rocks or mixed into classic cocktails.

Enjoy Patron Extra Anejo neat or as a replacement for other aged spirits in your favorite classic craft cocktails. After dinner or as a sweet touch to a long conversation, Patron Extra Anejo is the perfect tequila to complete any occasion.

Cuca Caipirinha is a premium ready-to-drink cocktail made with Cuca Fresca's award-winning cachaa, fresh lime juice and natural cane sugar.

Size: 750ML

Proof: 30 (15% ABV)

Origin: Brazil

Distillery: Aguardente Caribena / Cuca Fresca Spirits

Detailed Description

Cuca Caipirinha is a premium ready-to-drink cocktail made with Cuca Fresca's award-winning cachaa, fresh lime juice and natural cane sugar. Simply open and pour over ice for an effortless Caipirinha that can be enjoyed anywhere.

Cuca Fresca Caipirinha RTD Liqueur Tasting Notes

Nose: Delightful fragrance.

Palate: Light to medium-bodied, with lively carbonation.

Finish: Clean and ultra smooth.

Distillery Information

Cuca Fresca Spirits distillery located in the heart of Minas Gerais, the world's most famous cachaa-producing region. Cuca Fresca, which literally translates to cool head and is a Brazilian expression meaning to be cool or have a chill vibe.

Agave Type: Espadin, Madre-Cuishe, and Tobal Region: San Dionisio Ocotepec, Oaxaca Maestro Mezcalero: Alberto Morales Proof: 80 Proof, 40% ABV Tasting Notes: Floral aromas. Full bodied earthy elements, mineral and citrus notes. Details: A blend of agave Espadn (50%), Madre Cuishe (25%), and Tobal (25%) that are cooked, fermented, and Twice distilled in a copper pot still.

Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.

Named World Whisky of the Year in 2008.

Non chill-filtered with a strength of 46% ABV. 

Colour: Light gold.

Aroma: A burst of intense smoky fruit escapes into the atmosphere – peat infused with zesty lemon and lime, wrapped in waxy dark chocolate.
Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. As you dip your nose in further, savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice.
Add water and breathe in the vortex of aromas rising from the glass. An oceanic minerality brings a breath of cool, briny seaspray on chalky cliffs. Waxed lemon and lime follows with coal tar soap, beeswax and herby pine woodlands. Toasted vanilla and sizzling cinnamon simmer in the background with warm hazelnut and almond toffee.

Taste: An explosion of crackling peat sets off millions of flavour explosions on the tongue: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. This is followed by a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils.

Finish: The finish goes on and on – long and smoky with tarry espresso, aniseed, toasted almonds and traces of soft barley and fresh pear.

Brand Introduction

A mission-driven, social impact-driven company, Erstwhile is a boutique agave spirits importer based in Brooklyn, New York.  Our mission: advocate for small, independent, family-owned producers who lack representation outside their local communities in Mexico; and bring their craft to mezcal lovers in international markets for the first time.

We work closely with our partner producers and set them up for success.  No haggling.  No exclusivity contracts.  We guide producers through the complicated steps to export in their own names for the first time, and cover necessary expenses including local attorneys, accountants, license fees, and more.  We absorb our producers’ marketing and supply chain costs as our own. 

We believe in autonomy for producers, be it hiring their own workers or using their own bottling facility. We only step in if they want our help. We connect our partner producers to share knowledge and help each other in production. 

Revenue from every Erstwhile bottle sold creates jobs in our partner producers’ and vendors’ local communities in Mexico.  Our producers hire their own team of local men and women, on their own terms. 

Erstwhile is a woman-owned, women-led business.  Our team is multicultural and multilingual.  We are outspoken about elevating underrepresented voices in Mezcal and our industry. 

Erstwhile Espadin Mezcal 375 ml (2021 Ancestral Limited Edition)

Only 300 liters made.  This rare batch of Espadin – one of Erstwhile's 2021 Ancestral Limited Releases- marks Master Mezcalero Juan Abel Quiroz Agustín's debut in the United States and international markets.  Natural fermentation with wild native yeasts in sabino cypress wood vats.   Distilled exclusively in clay pots.  Crafted with love in Santa María Sola, Oaxaca. 

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.

A scarlet sparkler that’s unexpectedly refreshing with notes of bright cherry, zingy citrus and fresh apples with a crisp finish.

Maker Notes

Our story begins in San Juan del Rio, a town in Oaxaca where artisanal, small batch mezcal has been made for generations.

Pluma Negra is cultivated and distilled by the Hernandez family who have produced Mezcal in the region for nearly 45 years. Our Maestro Mezcalero, Rodolfo Hernandez, is a third generation Mezcalero who uses time honored traditions to create Pluma Negra - animal drawn tahona to crush the maguey, pine barrel fermentation, and double distillation in copper pots.

Pluma Negra proudly presents four expressions of Mezcal that embody the essence and complexity of this distinct spirit - deep rich flavors on the palate, and aromas that can be both delicate and robust on the nose - Espadín, and a cocktail Espadín, Tobalá, and Tepeztate.

ESPADÍN
Espadín grows throughout Oaxaca. Our Maestro Mezcalero employs traditional methods for harvest and distillation.

Donkeys transport machete cut maguey down to where it’s cooked in an underground earthen oven. An animal powered tahona stone grinds the baked maguey, which is placed in pine barrels for wild yeast fermentation. All of our Mezcal expressions are finished with a double distillation process in small batch copper pots.

TASTING NOTES
Espadín is light and fresh on the nose - lime, pear and apple come forward, with subtle herbal and almond notes at the end. It has a light and zingy feel that flows between tangy citrus and briny olives that lingers long on the palate. Espadín is beautifully approachable and perfect for people who are new to experiencing Mezcal.

HOW TO ENJOY
Our 40% ABV Espadín is designed as a cocktail spirit, try mixing over ice with tangy sweet pineapple juice, zingy citrus fruits such as tangerine, orange and lime, or crisp and clean cucumber. Our 48% ABV Espadín is a sipping Mezcal that is best enjoyed neat. Pairs well with lightly smoked fish.

Redwood Empire Foggy Burl Single Malt Whiskey is a unique expression that captures the coastal influence of its namesake. Crafted with precision, this single malt offers a complex and nuanced drinking experience, reflecting the region's coastal fog. Ideal for sipping neat or on the rocks, it exemplifies Redwood Empire's commitment to quality and innovation in the world of single malts.

Maker Notes

Armida is a blend of three Straight Bourbon Whiskeys finished separately in pear brandy, Jamaican rum, and Sicilian amaro casks. Each release is blended to taste and bottled at true cask strength, resulting in subtle proof variations between blends. Elegant, lush, and multidimensional, Armida offers pleasures as rare as a perfect piece of tree-ripened fruit. 

Pears are all about timing. Ripeness can’t be rushed. And once it’s arrived, it can’t be postponed, either. How do you know? By paying close attention, using your senses to tell when the flavor and texture are just right, and then trusting your instincts to catch the perfect moment.

In that sense, ripening pears is a lot like making whiskey. Inspired by the care and attention of great orchardists, we created Armida as a celebration of fall flavors. It’s a blend of three straight bourbon whiskeys finished separately in pear brandy, Jamaican rum, and Sicilian amaro casks. The ripe floral notes of the pear brandy usher in a palate rich with tropical sweetness and studded with dried citrus and spice. We release it once a year, right when the first pears appear in markets — and just like ephemeral autumn fruits, it’s only available for a limited time. 

While constructing the blend for this whiskey, Joe was taken by how nostalgic some of the combinations of flavors were. Joe’s mother’s family had a farm in the northeast where he would often spend time in the summer and autumn. These brisk, orchard fruit memories inspired many of the first test blends and so, Joe named the project after his mother’s formal name, Armida.

FLAVOR NOTES

Appearance: Bright gold with a pale rim.

Nose: Opens with creamy and sweet notes of carrot cake, dulce de leche, and chestnut honey. The pear brandy’s influence inflects the core aroma, with poached pear leading blackberry and dried lime peel. Shimmering at the edges are countless herbs and dusty spices. Notes familiar to Sicilian amari, such as fennel seed, aniseed, nutmeg, and cacao are there. As Sicily was once part of the Duchy of Savoy licorice, wormwood and chamomile are encountered here, in Savoy’s tradition of genepy and absinthe.

Palate: Lush sweetness is kept in check by some sandy tannin and high strength. Here, the rum takes center stage, with blackstrap molasses, sambuca, and olive brine arriving first. The rich dark character builds with date and chipotle leading into pipe tobacco and walnut. The amaro is never far behind, exhibiting licorice root, gentian, green cardamom and kola nut.

Finish: Green almond enriches an otherwise dry finish of black tea and slate.

AWARDS​​​

Best Unique Barrel-Finished Bourbon at the L.A. Spirits Awards -2022

Platinum at the L.A. Spirits Awards -2022

Wine Enthusiast Rating of 95

94 POINTS at the Ultimate Spirits Challenge - 2021

Gold at the John Barleycorn Awards - 2021

Gold at the San Francisco World Spirits Competition - 2021

Maker Notes

We've had some bright ideas here in Clermont, but none quite like this. Jim Beam Orange brings together the bright, juicy flavor of oranges fresh from the orchard. And the oak and light char of a bourbon aged just right in the rackhouse. This flavorful favorite is best enjoyed in a Jim Beam Orange Highball or fresh from a shot glass.

Aroma: Sweet orange citrus with bourbon’s light char and vanilla. 

Flavor: Juicy orange, fresh zest, hints of oak.

Zesty & Bright ORANGE LIQUEUR
When it comes to Jim Beam Orange, our master distillers are looking on the bright side of bourbon. This mix of orange liqueur and our Kentucky Straight Bourbon Whiskey blends the flavors of juicy citrus with oaky bourbon undertones. It puts a fresh, bright shine on the classic taste of bourbon that's perfect for both summer sessions and simple shots.

Our Dulce Vida Lime Tequila is handcrafted from 100% blue agave, then infused and uniquely blended. Enjoy as a shot, on the rocks or simply add sparkling water.

UNDER 100 CALORIES PER 1.5 OZ SERVING | 100% PURO AGAVE | MADE WITH REAL LIME | GLUTEN FREE

24 months of maturation, Extra Aged for 3 additional months in a new barrel, perfecting its flavor.

Cava De Oro Extra Aged Anejo Black Tequila is a premium spirit renowned for its rich flavors of oak, caramel, and vanilla. Aged to perfection, it offers a bold and complex taste experience, making it a standout choice for tequila enthusiasts seeking luxury and sophistication in every sip.

Created in 1840, the "Liqueur de Santé" is the first liqueur made from the original recipe of the Elixir Végétal de la Grande Chartreuse. It was so popular that Father Garnier, attorney and responsible for the liqueurs at the time, later decided to officially name it 'Chartreuse Verte', and registered the “Chartreuse” mark in 1852. It is still produced and manufactured today by the Chartreux Fathers in their Aiguenoire distillery in Entre-Deux-Guiers (Isère - France).

TASTING NOTES

A Chartreuse green color, a powerful herbaceous, peppery nose.

A fresh palate with minty notes, pine sap and citrus fruits.

Bittersweet tea at the end of the mouth prolongs the tasting.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. Their White Rum consists of a blend of aged as well as unaged rum from the Caribbean. The groundwork is laid on Jamaican rum, distilled at the island's renowned Monymusk and Worthy Park distilleries. These are unaged and pot-distilled, creating a backbone of ester-heavy taste meaning banana and fruits. It is then blended by rum from Trinidad that has been aged for up to 5 years in ex-bourbon barrels and charcoal-filtered to rid it of its color. Before bottling, some clear column still rum is added, enriching the palate with complex fruity and floral notes.