This medium-full bodied Bourbon has a bouquet of vanilla, caramel and cherry. The spicy kick of a high rye content is balanced by sweet, smooth corn and the unmistakably silky viscosity of organic Washington soft white winter wheat. Matured in 53-gallon barrels, this meticulously handcrafted five-year Bourbon displays notes of brown sugar and maple syrup without the woody harshness that can result from extended micro-barrelling. Its mellow tannins and complex layers unfold into a finish of buttery oak, toffee and again the brightness of fresh cherries.
An impeccable blend of rums aged between 6 and 10 years in vintage american white oak sherry barrels. It’s a wonderful sipping rum best enjoyed neat. Maybe just a splash of water or on the rocks, but you already know that great spirits need little enhancement.
Medium body with a natural dark reddish color. Aromas of almonds, vanilla, raisins, and bananas with a strong woody backbone. Very smooth and fruity sweetness with a lingering smoky finish.
This bottling is a blend of exclusively American single malt whiskeys. We partnered with small and large producers across the country to select whiskeys that express the full diversity of American terroir and style. The resulting blend is remarkable, and we are proud to be the first to showcase the growing category of American single malt in this way.
THE INTENT OF THIS PROJECT
is to create an ever-changing whiskey blended from barrels of mature whisk(e)y. We began by selecting barrels for their flavor contribution and complexity and blending them in a larger single, or "Infinite" vessel. At each bottling we remove a portion of that whiskey and replace it with other barrels that will complement the remaining blend. We then repeat the process - bottling a portion and adding newly selected whiskeys each time. You can find which whiskeys are present in each bottling by referring to the bottling date on the front label and going to that page on our site.
HOW IS THIS DIFFERENT FROM THE SOLERA PROCESS?
The Infinite Barrel contains fractions of many whiskey barrels in a single blend, while a solera ends up with fractions of the original whiskey in many barrels. Our objective is to create a unique blend for every bottling. The solera process, however, is designed to create a consistent product every time. At its most basic, the solera process starts with a single barrel or group of barrels of a specific age. A fraction of the first group of barrels is put it in the second group of barrels, a fraction of that second group is put in the third group and so on. The solera process is designed and symmetrical. We think of our Infinite Barrel Project as a solera in reverse. It's unpredictable and asymmetrical, constantly evolving - even whimsical. We're certainly having fun blending it.
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Vibrant fiery orange in color from an infusion of Hungarian goathorn peppers. We source these flavorful peppers from the same Washington farm prized by our friends at Mama Lil’s. We filter our vodkas once using minimal charcoal to retain the character of locally-sourced grain, while our fractioning still ensures a superior clarify and sharply-focused structure. This spirit’s savory red pepper nose is surrounded by a subtle earthiness. More about flavor than burn, it builds to a gently spicy heat that dissipates into fresh capsicum with a touch of sweetness on the finish.
This is the first white vermouth made from natural cider and is a raw (unfiltered) product to maintain the essence of natural cider.
This vermouth comes from the memory of those times when Emilio Trabanco added (in secret) a jet of cider to the vermouth to make it more tasty. Inspired by this memory, we combine white wines, cider and a great variety of botanicals (wormwood, dictamo, artemisia, gentian, boldo, cinnamon, star anise, coriander and vanilla) and fruits (cherry, orange peel and lemon).
The final product is stored for 30 days to promote the combination of aromas and tastes.
At first sight it presents a yellow straw color, due to the cider in branch.
Aromas of wormwood, orange and apple appear on the nose.
In the mouth it is perceived an unusual freshness in a vermouth, motivated by the slight acidity of the cider. One perceives memories of cinnamon, and a bitter end typical of good vermouths.
108 PROOF | 54 ABV | 750ML
For intrepid adventurers, famous explorers & social travelers.
Adventures & Explorations of Pot-Distilled Brandy from Around The World.
New World Brandy is Old School.
The USA and South Africa share a common brandy thread as Dutch colonies.
The first recorded distillation of American Brandy, by William Hendricks on Staten Island within the New Netherlands colony, was in 1640. The first distillation of South African Brandy was in 1672, by the assistant cook on board a Dutch ship, De Pijl, lying at anchor in Table Bay off Cape Town.
Our Bi-Continental Brandy is an exploration of the symmetry of blending exquisite, elegant South African Brandy, with fruit forward, feisty, rambunctious American Brandy.
The pot-distilled spirits have much in common; in particular the preponderance of Colombard and Chenin Blanc grape varietals, and that both were matured, pre-marrying, in Kentucky Bourbon barrels.
Non-chill filtered. Kentucky Bourbon barrels. No added boisé or caramel color
62% Alc. By Vol. | 124 Proof | 750ml
Boom, Boom. Imagine bottling the spirit of john lee hooker – supple, sexy, full-bodied and rhythmic. Imagine bottling the spirit of the modern jazz quartet – elevated, elegant, sophisticated – bluesy with a hint of improvisation.
This is drop dead gorgeous brandy. This is bad-ass brandy. This is not ordinary, everyday brandy. A blend of distiller selected reserve casks. Superb, exclusively copper pot-distilled small batch brandy. 75% aged in Kentucky bourbon barrels and 25% in new American oak.
Non-chill filtered without adulteration by boisé (oak flavor or infusion), sugar or caramel color for an uncorrupted natural flavor and natural color. Some natural cloudiness, faint suspension or sediment may occur, especially at colder temperatures.
We recommend serving over good ice in an elegant rocks glass or with a touch of
Chilled water to enable the bloom.
Appearance: dark brown, golden mahogany. Slightly viscous.
Aroma: strongly reminiscent of superior whiskey and Kentucky bourbon. Blackberry fruit, with hints of cherry.
Taste: fabulous brandy start, bold, robust, strong whiskey notes with brandy fruit coming forth towards the back end. Rollicking, rock ’n roll almost rye whiskey like on the mid-palate, joyous. Superb structure and backbone.
High proof chewy. Hints of Irish pot-still fruity whiskey.
Stone-fruit – peaches, dark cherry in the surround sound.
Finish: slight tannic, oaky dryness, lingers on the tongue. Velvety smooth (and approachable), especially for high proof spirit.
"After 9 years aging in the great tradition of aged HSE rhum, this 2003 vintage has spent an additional 8 months maturing in Château La Tour Blanche, 1er Cru Classé, Sauternes.”
The expressive bouquet delicately projects acacia honey and passion fruit notes. A few seconds of aeration awakens the scent of confit apricot and fig enhanced by a hint of gingerbread. The flavour has a captivating roundness and sublime sweet notes of dried fruit and Muscat before aromatic orange peel rounds it off beautifully. An extraordinary experience that lovers of unique products will adore.