THE SPIRIT

Real absinthe. No artificial ingredients, no gimmicks. The first legal American absinthe released after the U.S. ban was lifted in 2007, St. George Absinthe Verte remains one of the most acclaimed and respected spirits in this category. Made from a host of real botanical ingredients, ours is a layered and evocative expression of this beguiling and highly spirituous herbal elixir. And it has a monkey on the label!

Tasting Notes

Nose : Heavy, thickly oaked and complex: some curious barley-sugar notes here shrouded in soft smoke. Big, but seductively gentle, too;

Taste : The delivery, though controlled at first, is massive! Then more like con-fusion as that smoke on the nose turns into warming, full blown peat, but it far from gets its own way as a vague sherry trifle note (curious, seeing how there are no sherry butts involved) - the custard presumably is oaky vanilla - hammers home that barley - fruitiness to make for a bit of a free-for-all; but for extra food measure the flavours develop into a really intense chocolate fudge middle which absolute resonates through the palate;

Finish : A slight struggle here as the mouthfeel gets a bit puffy here with the dry peat and oak; enough molassed sweetness to see the malt through to a satisfying end, though. Above all the spices, rather than lying down and accepting their fate, rise up and usher this extraordinary whisky to its exit;

In May 2010, expert jimadors from the Corazon Distillery began harvesting agave from the rolling hillsides of Arandas, which is situated in the Jalisco region of Mexico. Rather than clear-cutting the fields from the outset, the jimadors employed scientific tools in order to analyze the precise sugar content of the 80 tons of agave plants in Arandas. Once the sugar content had been determined, the jimadors combined agave with a low sugar content (a low sugar content will produce a tequila with a drier, more mineral flavor profile) together with agave with a high sugar content (a high sugar content will produce a tequila with a sweeter and more bold flavor profile) in order to produce a unique blanco tequila. Once the tequila had been produced, it was fractionated and matured in three unique types of casks: casks that had been previously used to mature Buffalo Trace Bourbon, casks that had previously been used to mature George T. Stagg Bourbon and casks that had previously been used to mature Sazerac Rye. Corazon Sazerac Rye Aejo Tequila is aged for 24 months in casks that were previously used to mature Sazerac Rye. It has an aroma of strawberries, butterscotch and toffee, which give way to notes of caramel, roasted nuts, and ripe citrus on the palate. The finish is sharp and bold, with touches of pineapple and agave balancing notes of spicy rye. 

In May 2010, expert jimadors from the Corazon Distillery began harvesting agave from the rolling hillsides of Arandas, which is situated in the Jalisco region of Mexico. Rather than clear-cutting the fields from the outset, the jimadors employed scientific tools in order to analyze the precise sugar content of the 80 tons of agave plants in Arandas. Once the sugar content had been determined, the jimadors combined agave with a low sugar content (a low sugar content will produce a tequila with a drier, more mineral flavor profile) together with agave with a high sugar content (a high sugar content will produce a tequila with a sweeter and more bold flavor profile) in order to produce a unique blanco tequila. Once the tequila had been produced, it was fractionated and matured in three unique types of casks: casks that had been previously used to mature Buffalo Trace Bourbon, casks that had previously been used to mature George T. Stagg Bourbon and casks that had previously been used to mature Sazerac Rye. Corazon Buffalo Trace Reposado Tequila is aged for over 10 months in casks that were previously used to mature Buffalo Trace Bourbon. It has an aroma of oak, caramelized agave and a hint of salty tang. Bold notes of fruits and agave dominate the flavor profile, and are complemented by touches of woody spices, black pepper and cinnamon. The finish is long and warming, with a touch of vanilla.

Since 1989, the Federation of Quebec Maple Syrup Producers has regulated the supply of Canadian maple syrup in order to ensure that prices remain stable. Maple trees need optimal climate conditions cold nights and temperate days in order to produce sap, which in turn, is used to produce maple syrup. In order to keep prices stable, the FQMSP purchases and warehouses maple syrup in years where trees produce abundant sap, and sells maple syrup in years where production is lacking. It may seem bizarre, but Quebec produces 77% of the world's maple syrup. Tap Port Finished Canadian Rye Whisky is matured for up to eight years in a combination of traditional North American oak casks and casks that were previously used to mature port wine. Once the whisky has matured, it is finished with an aliquot of port wine. "Because Canadian distillers are dealing with a severe shortage of aged rye whisky, Tap Rye Port Finished has been made in a finite, limited quantity," says Michel Marcil. "There will not be another bottling once this small batch is sold out." Tap Rye Port Finished Canadian Rye Whisky has an aroma of red fruits, berries and plums. The aroma gives way to notes of honey, milk chocolate, dates, figs and nougat that are balanced against a spicy backbone. The finish is gentle and slightly sweet, with a hint of citrus, ginger and rye. Pick up a bottle of Port finished Canadian Rye today!

Introducing the Lagavulin Offerman Edition 11 Year Rum Cask Finish Release 2024 Scotch Whisky, a distinct and limited offering that marries the renowned Lagavulin character with a unique twist. Aged for 11 years and finished in rum casks, this expression embodies the essence of craftsmanship and innovation. With its rich, smoky flavors complemented by the subtle sweetness from the rum casks, this release promises a truly memorable tasting experience. Crafted in collaboration with actor Nick Offerman, known for his affinity for Lagavulin, this release is a celebration of both tradition and creativity. Seize the opportunity to savor this exceptional whisky and indulge in its complexity and depth.

"We are one of the smaller houses in Cognac and produce a small percentage of what the major houses do," says Francois Le Grelle, the Managing Director at the House of Hine. "For us, it's not about growth it's about maintaining the highest level of quality." Founded in 1817, the House of Hine has been in the same family for six generations. In 1791, Thomas Hine the company's founder left his native England in order to learn the art of making cognac. Today, nearly 225 years later, his great-great-great-great grandson, Bernard Hine, oversees the 297-acre Hine Estate. Situated on the banks of the River Charente, the estate benefits from a south-facing aspect, which maximizes the grapes exposure to sunshine and heat. In addition, "we only work with Grande and Petite Champagne where the soils are very chalky," explains Eric Forget, Hine's Cellar Master. "Hine's finesse comes from the terroir." H by Hine VSOP Fine Champagne Cognac is a blend of more than 15 cognacs made from the finest crus in France. After the grapes are harvested and fermented, they are distilled with their fine lees, which helps maintain the richness and structure of the cognac. Following distillation, H by Hine VSOP is aged in fine-grained wood sourced from northern France. "We prefer oak from the north of France because it has a finer grain which gives greater delicacy and less toast," says Forget. In addition, "we don't age too much in new oak as the wood flavors can dominate and hide the fruity and floral elements of the wine." H by Hine VSOP Fine Champagne Cognac is aged for a minimum of four years, and is Hine's most floral cognac. It has a scent of jasmine with a hint of redwood, which gives way to notes of iris, vanilla and carnation. Delicate and aromatic, it finishes with gentle notes of white grapes and a hint of apricots and cinnamon.

Banks Rum is named for the botanist Sir Joseph Banks, an adventurer who sailed with Captain Cook in the mid 18th century. The 5 Island blend is composed of 21 rums from 5 different islands - Trinidad, Jamaica, Guyana, Barbados, and Java, each lending their own unique style, flavors and character. The final formula was created by Master Blender Arnaud de Trabuc, who uses a combination of pot-stilled and column-stilled rums, charcoal filtered for clarity.

TASTING NOTES

"This super funky rum is clear, however the depth of flavor would suggest otherwise. It manages to reveal the rich, blackstrap molasses of the Jamaican rum, mixed with the earthiness of Guyanese, the fruitiness of Barbados, the bitterness of Batavia Arak from Java and the lightness from Trinidad rum to smooth it all out. The flavors are strong and rich, allowing it to be sipped neat, but it's a favorite with bartenders because of its flavor impact in cocktails."

This Heaven Hill Distillery original is named for the famed Bernheim Distillery here in Louisville. 7-Year-Old Wheat Whiskey, Bernheim Original is the first new style of American Whiskey to be introduced since Prohibition. Aged for 7 years in our traditional open rickhouses, Bernheim’s mellow taste is refreshingly smooth when served straight or in cocktails.

Tasting Notes

Color: Bright Amber

Aroma: Mildly sweet; hints of vanilla and honey

Taste: Hints of toffee, berries, and spice

Finish: Toasted oak; elegant and warm

For the Willett family, distilling craft whiskey is a family tradition. During Reconstruction, John David Willett the family patriarch began distilling whiskey at the Moore, Willett & Frenke Distillery, which was situated just outside of Louisville, Kentucky. In 1898, his son, A. Lambert Willett who was 15 years old at the time began following in his father's footsteps. Three decades later, Lambert, together with his son, Thompson, purchased a farm on the outskirts of Bardstown, Kentucky, and began construction of the Willett Distilling Company. While the Willett Distilling Company eventually changed its name to Kentucky Bourbon Distillers, the family tradition lives on Even Kulsveen, the current owner of KBD, is Thompson Willett's son-in-law. In keeping with family tradition, Kentucky Vintage Bourbon is an authentic Kentucky straight whiskey. Bottled at a robust 90 proof, the bourbon has a golden chestnut color, along with an aroma of oranges, lemons, clovers and honey. Notes of ginger, caramel apples, roasted nuts and creamy vanilla dominate the palate, and give way to a finish accented by hints of almonds and black pepper. Kentucky Vintage Bourbon won the Double Gold Medal at the San Francisco World Spirits Competition, and earned four stars from F. Paul Pacult's Spirit Journal. With its combination of age, taste and proof making it an unparalleled value, Kentucky Vintage Bourbon is one of the best kept secrets on the whiskey market.

Johnny Drum Private Stock Kentucky Bourbon is a premium whiskey crafted in small batches to honor the legacy of its namesake, a Kentucky farmer who distilled excess corn after the Civil War. Known for its smooth character and quality, it has earned recognition, including a Gold Medal at the San Francisco World Spirits Competition.

Tasting notes
The nose is sour apple, vanilla, and oak. The palate is a snowball rolling over fruits, vanilla, and spices, mixing them all together into a well

Born in 1952, Old Bardstown was an American Thoroughbred racehorse named after the city of Bardstown, Kentucky. Bred and raced by Calumet Farms, the horse twice won Florida's Tropical Handicap at the Tropical Park Race Track as well as the Widener Handicap at the Hialeah Park Race Track. In 31 career starts, Bardstown had 18 first place finishes, 7 second place finishes and 1 third place finish. By the time he retired at the age of 8, Old Bardstown was one of the top racing horses of his time. Old Bardstown Estate Bottled Kentucky Straight Bourbon Whiskey pays homage to the legacy of the American Thoroughbred. The bourbon is made from a mash of primarily corn, which is milled and mashed before being fermented with Kentucky limestone water. Following fermentation, the wash is distilled before the bourbon is matured for ten years in new, American oak casks. Then, the bourbon is brought to 101 proof before being bottled. Old Bardstown Estate Bottled Kentucky Straight Bourbon Whiskey has an auburn-red color, along with an intense aroma of sherry, mint, eucalyptus and copper, somewhat reminiscent of single malt scotch. Notes of nutmeg, caramel, tobacco and chewy leather dominate the palate, and are complemented by hints of malted barley, cherry, and earthy minerals. The finish is medium-long, with touches of fresh herbs, oak and spice. The bourbon earned a score of 95 points from Jim Murray's Whisky Bible, and the Silver Medal at the San Francisco World Spirits Competition in 2012. 

In 1820, Don Juan Sebastian Serralls emigrated from Spain and arrived in the city of Ponce, Puerto Rico. After living frugally and saving carefully for many years, Serralls began a small family in the city. Four decades later, his son founded Hacienda Teresa a sugar plantation just outside the city borders. Situated in southern part of Puerto Rico, Hacienda Teresa enjoys generous amounts of sunlight and large flatlands, making it ideal for the cultivation of fresh, juicy sugarcane. In 1865, the Serralls family began distilling the excess sugar cane harvested from Hacienda Teresa into rum. Today, Felix J. Serralls, Jr. a third generation master distiller continues to shepherd his family legacy forward. Don Q Gran Aejo Rum is made from freshly harvested sugar cane, which is crushed before being fermented using a proprietary strain of yeast (the Serralls family has been using the same strain of yeast for over 75 years). Following fermentation, the rum is distilled five times before being matured in American white oak casks. "The interaction of wood and rum matures and mellows the spirit, as well as endows our Gran Aejo with a luxurious golden color," says Serralls. "Our Gran Aejo contains rums aged between 3 and 12 years, creating a balance between sweet and dry that you won't get in other spirits." Once the rums have been aged and blended together, Don Q Gran Aejo Rum is brought to proof with water from the Ro Inabn (in 1898, the family was granted exclusive rights to use water from the river for their rum). The Inabn River travels through Puerto Rico's volcanic mountains and as a result, contributes a slightly earthy and mineral flavor profile to the rum. Don Q Gran Aejo Rum has an aroma of caramelized oranges, citrus zest and herbal vegetables. The aroma gives way to notes of tropical fruits, caramel and vanilla on the palate, and finishes with hints of salty minerals, molasses and coconuts. The rum has won numerous awards, including the Double Gold Medal at the Beverly Hills Competition in 2013 (where it was named "Best in Show"), the Five Star Diamond Award from the American Academy of Hospitality Sciences and the Platinum Medal at the 2013 Sip Competition. In addition, it earned a score of 96 points at the Ultimate Spirits Challenge in 2014, which named it the Best Rum in the World.

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one." Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world. Bulleit Ten Year Old Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. After the grains are harvested, they are mashed and fermented with a unique strain of family yeast. Following fermentation, the wash is distilled through a copper-still before being matured in charred, American oak casks for a minimum of ten years. "I may be biased, but I think Bulleit Bourbon is incredible at its traditional age of five to eight years," says Bulleit. "But it was exciting to see what happened to a select number of barrels aged a little longer. The result was a special expression of our family's bourbon that exceeded our expectations and we knew we had to bottle it and share it with our loyal fans." Bulliet Ten Year Old Bourbon has a dark caramel color, along with an aroma of toasted oak, rich caramel and sweet fruits. The notes of woody spices, cloves and oak give way to hints of dried fruits, light vanilla and spicy rye on the palate, and lead to a long, slightly sweet finish. The bourbon earned a score of 92 points from the Beverage Testing Institute in 2013, and a score of 91 points from Wine Enthusiast. In addition, Forbes Magazine called it "one of the best bourbons." "There's a difference between aging and maturity, and we'll never bottle bourbon until it's ready to reach the customer," says Bulleit.

Founded in 1982 by German-born J?rg 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, nuclear engineer, mad scientist and St. George's master distiller, and Dave Smith, St. George's chief blender. Winters and Smith, who are widely-known for experimenting with different types of spirits, have a laboratory dominated by a 10-liter test still, which sits adjacent to the glass beakers and graduated cylinders that cover every inch of their 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). After 30 years of producing their own spirits, St. George Spirits has developed a wicked hobby barrel thieving. Breaking & Entering Bourbon is the product of Winters and Smith going deep into the rickhouses of Kentucky's most venerable bourbon distilleries and selecting 300-plus barrels of bourbon to bring back to California. After sampling each individual barrel (which took three months alone) and experimenting with different blends, Winters and Smith settled on a recipe made up of 80 different barrels, each ranging in age from five to seven years. The result is a criminally delicious bourbon with notes of maple, banana, brown sugar and cinnamon. "We like to think of our spirits as parties in a bottle, and the label is the invitation," says Winters.

Situated in the province of Munster, the Cork Distilleries Company was founded in 1877. Two years after it opened its doors, the distillery began bottling its first whiskey, and in 1882, the company hired a young Corkman named Patrick J. O'Flaherty as their salesman. The classic charmer spent 4 decades selling his whiskey in Ireland. Known for his easygoing personality and generosity, he would ensure everybody around him always had a great time and was always buying rounds for the patrons in the pubs he visited, becoming a universally-loved character. The whiskey's original name was soon forgotten with everybody was starting to order "Paddy whiskey". In 1912, the distillery officially renamed the whiskey Paddy Irish Whiskey in his honor. Today, Paddy Old Irish Whiskey is made from the finest malted and unmalted barley harvested from the East Cork countryside, together with water sourced from river Dungourney. It's a triple-distilled blend of grain, malt, and pot-still whiskey, each component contributing an integral part to the smoothness of the finished spirit: a floral sweetness from the grain, toasted biscuit from the malt, and creaminess from the pot-still. Light, balanced, and pure, it has a rich golden color and deep spice, honey, and vanilla notes. It is matured in 3 different oak casks, before being bottled at 80 proof.

Hibiscus is celebrated globally for its medicinal and aphrodisiac qualities. Sorel Liqueur, handcrafted in Brooklyn, adds a modern twist to Caribbean traditions. It blends Moroccan hibiscus, Indonesian cassia, nutmeg, Nigerian ginger, and Brazilian cloves, resulting in a unique, dark-hued liqueur. Sorel's flavor profile, with its bright floral notes and warm spices, has earned high praise, including a 91-point rating from Wine Enthusiast and accolades from the Spirits Review, F. Paul Pacult's Spirit Journal, and Difford's Guide. Whether enjoyed neat or in cocktails, Sorel's versatility shines.

We find it hard to do anything halfway. So when we make our Very Special Old Reserve blend, we really go all out. We wanted it to be rich, have a great body, a nice smell, an exceptional taste and leave a nice feeling in your mouth. It was not easy, but we managed to get it done. This well-aged, premium rum has it all - a beautiful mahogany colour, a lovely toffee, vanilla and oak aroma, a taste suggestive of bourbon and vanilla and a warm oak aftertaste. Yes, it is hard work and takes time… but it is worth it.

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Known as COCKSPUR 12 in select markets.