In 2009, Alexandre Koiransky, a former salesman at Ferrand Cognac, conceived the idea for Fair, an independent spirits brand dedicated to quality and sustainability. Fair meticulously sources natural ingredients globally, adhering to Fairtrade principles. Their spirits, including an award-winning Fair Quinoa Vodka, are crafted in Cognac, France, employing centuries of expertise while maintaining transparency and honesty in every step of the process.

MAMONT vodka is our homage to Siberia and its symbol — the mammoth. It is created at one of the oldest distilleries of Siberia at the foot of The Altai Mountains. Embodying the spirit of Siberia, MAMONT vodka opens the door to the world of exciting expeditions in search of adventure.

Excelsior, New York’s state motto, means “Ever Upwards,” and our Excelsior Straight Bourbon is made exclusively from Hudson Valley grains, and then aged in a New York-coopered barrel of Hudson Valley oak. Excelsior is the first truly 100% New York Bourbon since well before Prohibition.

Coppersea worked with on this special project with US Barrel, located in the Adirondacks, and the oldest cooperage in the Northeast. They harvest sustainably-grown wood and, like Coppersea, use a combination of traditional and modern technology.

As with all of Coppersea’s “Heritage Methods Distilled” products, we mash Excelsior Bourbon in open-top fermenters for additional local terroir, twice-distill in True Fire Copper, direct-fired simple alembic stills, and barrel age our spirits at the ultra-low proof of 105.

TASTING NOTES

Excelsior Straight Bourbon gets a spicy zest of black pepper and nutmeg as a result of its high rye content. Sweet elements of polenta and apricot mingle with robust notes of vanilla, almond and cedar from the American white oak.

Bonticou Crag is a 100% single malt rye made of heirloom varietals from Coppersea’s own and neighboring Hudson Valley farms. We name it for the rocky prominence overlooking our farm at the northern end of the Shawangunk Ridge.

We floor malt the rye in our own malt house in the traditional manner, hand-raking daily to ensure proper aeration in the sprouting grain and then lightly kiln-toasting to dry and preserve.

Open-top fermentation infuses the mash with additional local terroir from ambient yeast and other microflora. As with all of our “Heritage Methods Distilled” products, we twice-distill in True Fire Copper, direct-fired simple alembic stills, and barrel age our spirits at the ultra-low proof of 105.

TASTING NOTES

Nose offers hints of baking spices. Opens on the palate with blackberry, cinnamon and allspice, then yields to caramel, toasted biscuit, vanilla, and pepper, with lingering finish of raw honey and nutmeg.

Glenmorangie, a distinguished Highland Single Malt Scotch Whisky, boasts a remarkable heritage dating back to 1738. Nestled in Scotland's Morangie Farm, it evolved into a renowned distillery under William Matheson's ownership, equipped with two second-hand stills. Drawing inspiration from the pure waters of Tarlogie Spring, aged for nearly a century underground, Glenmorangie crafts its whisky using meticulously malted barley, twice distilled in copper-pot stills. These unique stills, towering at nearly seventeen feet, impart a lighter and refined character to the whisky.

Glenmorangie's innovation shines through its pioneering extra-maturation process, transitioning spirits from ex-bourbon casks to ex-wine casks, resulting in layers of complexity and depth. The exceptional Pioneering Collection includes acclaimed single malts: 10 Year Original, LaSanta 12 Year, Quinta Ruban 12 Year, and Nectar Dor 12 Year cask finishes.

The 10 Year Original matures in "designer casks" from Missouri, balancing sweetness and complexity to perfection. LaSanta 12 Year gains elegance through extra-maturation in Oloroso and PX Sherry casks from Jerez, Spain, embodying Gaelic warmth and passion. Quinta Ruban 12 Year, aged in American white oak and ruby port pipes, presents an enticing harmony of sweet and dry flavors.

Completing the collection, Nectar Dor 12 Year showcases the exquisite fusion of French casks and Scotch whisky, finishing in hand-selected wine barriques from Sauternes, France. With a plethora of prestigious awards, Glenmorangie exemplifies excellence in each bottle, inviting connoisseurs to indulge in its opulent flavors.

Padre Azul is the passion project of co-founder HP Eder. Eder fell in love with Mexican culture after meeting Adrian Alvarez Maxemin, a woman from Guadalajara who was studying German at a university in Heidelberg. Eder inherited a passion for distillation from his father, and his family who is known for the production of high-quality Vogelbeerschnaps, a special Austrian liquor. Padre Azul was launched in 2016 by Eder and his compadres from Austria who saw a need for high-quality tequila in Europe, Eder's Mexican father-in-law playing a crucial role in the birth of the brand. The European tequila explorers set about on their quest for the perfect taste, finally discovering it at a small distillery in Amatitn, nearby the famous village of Tequila. The Austrian-Mexican brand Padre Azul's premium tequila is purely handmade, with every step of production meticulously carried out by Master Distiller Jesus Partida Melendez and his fellow craftsmen. The tequila is produced at the renowned Tres Mujeres distillery in Jalisco within the central Mexican Highlands. The tequilas are distilled from only the finest blue weber agave of the Amatitn, Lowlands, Jalisco, Mexico. Consisting of Blue Weber Agave species, they produce some of the highest quality tequilas. The agave is matured for eight years before it is harvested. The pias are smoked in traditional old brick kilns at a low temperature, preventing the sugars that are released from being burned. This gives the tequila a mellow aftertaste. After the pias are smoked special yeasts are used for fermentation. After distillation, Master Distiller Jesus Partida Melendez hand selects only the highest quality barrels to be bottled. Padre Azul Silver has a natural earthy, floral nature, and is bottled in a bespoke vial featuring a 270-gram skull inspired by Mexico's day of the deads culture for everlasting friendship.

Padre Azul is the passion project of co-founder HP Eder. Eder fell in love with Mexican culture after meeting Adrian Alvarez Maxemin, a woman from Guadalajara who was studying German at a university in Heidelberg. Eder inherited a passion for distillation from his father, and his family is known for the production of high-quality Vogelbeerschnaps, a special Austrian liquor. Padre Azul was launched in 2016 by Eder and his compadres from Austria who saw a need for high-quality tequila in Europe, Eder's Mexican father-in-law playing a crucial role in the birth of the brand. The European tequila explorers set about on their quest for the perfect taste, finally discovering it at a small distillery in Amatitn, nearby the famous village of Tequila. The Austrian-Mexican brand Padre Azul premium tequila is purely handmade, with every step of production meticulously carried out by Master Distiller Jesus Partida Melendez and his fellow craftsmen. The tequila is produced at the renowned Tres Mujeres distillery in Jalisco within the central Mexican Highlands. Padre Azul tequilas are distilled from only the finest blue weber agave of the Amatitn, Lowlands, Jalisco, Mexico. Consisting of Blue Weber Agave species, they produce some of the highest quality tequila. The agave is matured for eight years before it is harvested. The pias are smoked in traditional old brick kilns at a low temperature, preventing the sugars that are released from being burned, giving the tequila a mellow aftertaste. After the pias are smoked special yeasts are used for fermentation. After distillation, Master Distiller Jesus Partida Melendez hand selects only the highest quality barrels to be bottled. This premium Reposado is their Blanco, matured in French oak barrels for at least eight months. Bottled in a bespoke vial featuring a 270-gram skull inspired by Mexico's day of the deads culture for everlasting friendship, Padre Azul Reposado has subtle flavors of vanilla, with a remarkably smooth finish. 

Situated over 1,000 feet above sea level in southwestern Guatemala, the Ron Zacapa Plantation enjoys a generous amount of sunlight and mineral-rich, volcanic soils, making it ideal for the cultivation of fresh, raw sugar cane. There, expert farmers many of whom have been tending to the land for decades carefully analyze the sugar cane as it matures on the estate, harvesting only the canes that contain high levels of sucrose and fiber and low levels of impurities. While most rums are made using molasses, which is a byproduct of refining sugar cane, Ron Zacapa Rum is made using virgin sugar cane honey. The virgin sugar cane honey is extracted from the first pressing of raw sugar cane harvested on the Zacapa Plantation and lends a luxurious, smooth texture to the rum. Once the honey has been extracted, it is fermented with a unique strain of pineapple yeast before being distilled through a single column still lined with copper. Following distillation, Ron Zacapa's Edicin Negra is solera-aged through a series of casks that were previously used to mature bourbon, sherry and Pedro Ximenez wine. Solera aging is a process that has traditionally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. Also, as the younger rum cascades through the solera, its average age and complexity gradually increase over time. Ron Zacapa's Edicin Negra is a marriage of rums from 6 to 24 years old, extra-aged in an assortment of double charred American oak and Pedro Ximnez wine casks. Expect an explosion of flavors on the palate, with delicious smoky elements, chocolate, and caramelized and dried fruits.

Aged for 5 years in ex-Bourbon barrels before being finished for a final year in French oak, the striking copper tone is unmistakable and precedes an elegant and complex flavor profile. A generous bouquet of various dried fruits and jams transition into a rich honey, spice, and almond palate.

Tasting Notes

Nose: A rich array of various fruity aromas are ever­present on the nose including candied orange zest, figs, dates, prunes, and quince paste. Further exploration will reveal gingerbread notes seducing you with its elegance.

Palate: The strong dried and confit aromas of the nose are intensified on the palate and accompanied by the sweet note of tonka bean. This rhum is characterized by extreme depth and volume throughout and the finish is long and enveloping.

In 1939, King George VI and Queen Elizabeth made history when they became the first reigning monarchs to journey across North America, traveling from Quebec City to Vancouver by train. Prior to their arrival, a local entrepreneur set out to craft a Whisky that the King and Queen could enjoy in the privacy of their rail car. After sampling over 600 different blends of Whisky, and scouring through hundreds of different types of glass, labels, and bottles, the entrepreneur created what he believed to be the perfect Whisky and called it Crown Royal. At the beginning of their journey, the King and Queen were gifted ten cases of the Whisky from Canada to enjoy on their journey. This Seasonal Limited Edition is one of four flavored Whiskies of Crown Royal, including Crown Royal Apple, Vanilla, and Maple.Crown Royal is crafted from some of the purest water sourced from Lake Winnipeg, naturally filtered through the limestone beneathand a grain blend of rye, corn, and barley. Approximately 80% of the grainusedin production is sourced from Manitoba and the surrounding area.Crown Royal's signature blend is distilled through twelve distillation columns.After the Whiskies have been expertly aged, they are blended meticulously. This Crown Royal Salted Caramel Flavored Whisky is a fall-inspired blend of some of the highest quality Crown Whiskies, hand-selected by Crown Royal Master Blenders. The natural flavors are infused to the expression, before bottling at 70 proof. This festive, candy-inspired Whisky has aromas ofcaramel apple and cinnamon spice.The finish is decadently smooth and warm; the salted caramel notes offering a delicious balance to the Whisky backbone.

Agave Type: Cirial, Tobal, Lumbre, Tobasiche Region: San Baltazar Guelavila, Oaxaca Maestro Mezcalero: Pedro Hernndez

Tasting Notes: Earthy, citrus, gentle smoke, apple, pineapple.

Details: A beautiful alchemy; Cirial adds an earthy spice, the Tobal imparts a sweet character, the Lumbre adds a vibrancy, and the Tobasiche provides a deep herbal quality.

Agave Type: Maximiliana Region: Mascota, Jalisco Maestro Mezcalero: Don Ruben Pea Proof: 84 Proof, 42% ABV Tasting Notes: Fruits, lemons, limes. Deep spice, minerality. Details: The agave are cultivated from seeds, harvested, and roasted in a wood fired adobe oven, fermented using wild yeast a distilled through an arabic-philippino still.

Derrumbes is a traditional producer of mezcal from Oaxaca, to Michoacan and beyond. Their signature style is to cook their agave in stone pits underground, using black oak. Their unique fermentation process involves underground tanks lined with pine wood for fermentation, and distillation via a wooden still, all of which guarantee some of the most intriguing and unique aromas and flavors to be experienced in Mezcal. Handcrafted by Maestro Mezcalero Javier Mateo, Derrumbes Oaxaca is a perfect example of a signature Central Valley Oaxacan mezcal. Being cooked underground in black oak gives the agave a light smokiness, enhancing the minerality and fruitiness of the Espadin character. This subtly smoky mezcal is twice-distilled in copper pot stills and rested for three months in large glass bottles ata solid 48% ABV. You can expect bright, bold notes of jasmine, citrus, lightly smoked agave, pine, and fruit. A thick, flavorsome and intriguing spirit. The intense flavors provide a backbone but dont swamp the more delicate notes (producer).

Agave Type: Salmiana Region: San Luis Potos Maestro Mezcalero: Emanuel Perez Proof: 87 Proof, 43.5% ABV Tasting Notes: Smoky, agave, stewed fruits, sweet spice, pepper. Details: Produced in an old traditional hacienda, in above ground hornos ovens the agave is crushed by a tahona, fermented naturally with wild yeast, and twice-distilled in small copper pot stills.

Rey Campero means "King of the Countryside." Its story is tied to Mezcalero Rmulo Snchez Parada, who learned all about producing mezcal from his father in Mexico. He emigrated to North Carolina but returned to Candelaria Yegol, Mexico in 2003 and started making Mezcal again with his family. It's a family with a rich history in making mezcal that spans more than 7 decades and 4 generations of Mezcaleros. Today it is produced in the Oaxacan Highlands just as it once was, according to tradition and with sustainability in mind. They focus on producing the finest quality mezcal, finding new markets for the spirit, as well as creating job opportunities. Rey Campero Cuishe Mezcal is produced in the family palenque (distillery) that has been operational for more than 7 decades. It's made from wild Cuishe agaves which take 9 to 12 years to mature before being harvested. They are then roasted for 4 to 5 days, before being ground in a mule-pulled tahoma mill. It is then open-air fermented, letting the wild yeast transform sugars into alcohol, then double-distilled using a copper-pot still. The resulting unaged spirit is bottled at around 96 proof and unaged for a fruity and crisp profile with a distinct earthy and mineral twist to it.

Agave Type: Cenizo (Tobal) Region: Nombre de Dios Maestro Mezcalero: Ventura Gallegos Proof: 94 Proof, 47% ABV Tasting Notes: Floral aromas, leather, wet clay, fruit, buttery notes, coriander. Details: A certified trade blanco mezcal distilled from 100% maguey cenzio, in a copper pot still.

Agave Type: Cenizo (Tobal) Region: Xochipala, Guerrero Maestro Mezcalero: Don Oscar Obregon Proof: 90 Proof, 45% ABV Tasting Notes: Tropical fruits, papaya, subtle smoke. Details: Leyenda Guerrero is from wild agave Cupreata that grow in a grove of oak trees. They take 7-10 years to mature.

Agave Type: Salmiana Region: Santa Isabel, San Luis Potos Maestro Mezcalero: Ventura Gallegos Proof: 96 Proof, 48% ABV Tasting Notes: Spice, jalapeno, bell peppers, sweet notes and strong mineral elements. Details: Crafted from Salmiana from the arid central Potosino plateau. Harvested sustainably and ethically, fermented naturally, and distilled in copper pot stills.

The flagship expression of the Real de Minas Distillery, Don Amado Rústico is made using the historic method of slowly roasting fully-mature Espadín maguey hearts on firewood embers, before natural fermentation with airborne yeast and a slow double-distillation in ceramic pot stills.

The minero clay-pot still is quite prevalent on the nose with aromatics leaning towards ash, crushed walnuts, roasted corn, and savory spices. A bright, citrus Espadín maguey palate is well balanced against notes of caramel, butterscotch and fresh herbs.

• Master Distiller: Germán Bonifacio Arellanes
• Approx. 26 Bx Sugars from Angustofolia Haw Espadín maguey grown at 4,800' in municipio of Sta. Catarina Minas, Oaxaca
• Halved & quartered (cogollo removed) agave earthen roasted for four days using mix of guamúchil and mesquite wood
• Cooked maguey macerated with proprietary blade spindle destrozadora shredder
• Fermented together with bagaso in 1,400L pine wood vats using airborne yeast strains
• Double distilled in burner heated ceramic pot stills to approx. 53% ABV and reduced with triple distilled demineralized water
• No aging, bottled at 47% ABV