Forthave Spirits 'Red' Aperitivo

The Forthave Red Aperitivo is a base of sugar cane distillate infused with 13 botanicals, and contains no artificial coloring.It has a beautiful deep ruby hue, and explodes on the nose with notes of orange, plums, chamomile, rose, grapefruit rind, cardamom, cinnamon, and saffron. The palate is viscous with a pleasant bitterness and balanced sweetness. Enjoy on the rocks with a dash of soda water, or in your favorite classic coktails. Makes a delicious Negroni. Oskar Kostecki

High Wire Distilling Southern Amaro Liqueur 750

Historically, amari were made as a way to make full use of the harvest by macerating leftover herbs, botanicals, and fruits in distilled spirits. This of course means everything was grown locally, resulting in a myriad of different styles depending on where you were and what crops were planted. And while there are other American amari on the market today, it’s hard to think of one that truly capitalizes on its bountiful, regional raw ingredients. Most are based on traditional Italian – or even Scandinavian – recipes, which are delicious, but rely on herbs and botanicals that may or may not be native to where they are made. Enter High Wire’s Southern Amaro. Using a base of neutral corn spirit, they macerate Yaupon Holly (America’s only native caffeinated plant) and gentian root, along with wild mint, local Dancy tangerine, and Charleston Black Tea (the only colorant used), among other botanicals. It is then sweetened with neutral cane syrup which they make themselves from local sugarcane. It is wild and intriguing on the nose with brown sugar, sweet spice, and zesty citrus balanced by deeper aromas of black tea leaves, pine resin, smoke, and hints of brine and celery. The palate is quite lifted and herb-forward with a balanced sweetness, and it is here that the tangerine and mint really shine along with a touch of black cherry. Reach for this after a fantastic meal! Tim Gagnon

Kelley Fox 2020 Willamette Valley Red Vermouth

"Beyond the physical attributes of the plants, like all of Kelley's wines, this is a wine of time and place, with crystal-like transmission. It's a wine born of fire. In a year of personal and systemic hard truths, tragedy and grief. The vines felt it all, as did many of the other plants which were growing in fields, forests and riverbanks of Oregon. Already, some of these plants, as successionary species, have answered their call to restore the burnt forest floors; in fact, some actually wait as seeds in the soil for fire to spark their germination. The plants remind us that in death is healing, restoration, transformation and new life. In this way, this wine was born from death and passed through several re-births: from grapes to wine, wine to brandy, fresh plants to liquid extracts, and the final birth of the merging of them all." (Stephanie Sprinkle)

Little City Vermouth Dry Vermouth 375ml

This is an entirely hand-crafted, locally made dry Vermouth from Will Clark of Little City. What started out as a hobby in his living room has grown into a full-fledged operation supplying bars, restaurants, and retail stores. The base wine for these aromatized, fortified spirits is actually made from 100% Cayuga White, a hybrid grape designed for the cold winters of the Finger Lakes, which is then blended with 38 macerated grasses, botanicals, barks, and berries. Notes of almond and chamomile on the nose with yellow apple, with a more savory palate of dried herbs, dried chamomile, and celery salt on the finish. I love how flavorful and a little vegetal this blend is, making it truly worthy of a wet martini (the best way to drink a martini, in my humble opinion). Michelle DeWyngaert

Little City Vermouth Sweet Vermouth 375ml

Created in Harlem and bottled by Finger Lakes Distilling, this is a great Sweet Vermouth that straddles feeling classic and modern. The base of both the sweet and dry Little City's is the hearty Cayuga White, a hybrid grape found in the Finger Lakes which lends these Vermouth's  a brighter acidity. The Sweet Vermouth is blended with 53 botanicals, many of them the usual suspects such as gentian, juniper, cinnamon, and orange peel, but with a few more interesting additions like black sesame, black walnut leaf, and grapefruit peel. In order to keep the integrity of these flavors, heat is never used, only maceration until it reaches the perfect balance. Michelle DeWyngaert

Groult, Roger 3 Year Old Calvados Reserve Pays d'Auge (3 Year)

A versatile, classic style of Calvados from a family who has been maintaining orchards and crafting this spirit in the Pays d'Auge for five generations. 100% cider apples (a blend of about 70% bittersweet, 20% sweet, and 10% tart apple varieties) from their estate orchards are used, brewed into cider and distilled twice over a wood-fired pot still as they have for over a century. On the nose is a mix of freshly picked, and bruised red apple, vanilla bean, a touch of baking spice, and fragrant apple blossoms. On the palate are notes of cinnamon and baked apple, allspice, a kick of heat on the finish and a lingering texture from the apple skins and oak tannin. This mixes very well into cocktails you might use Bourbon for, or slightly chilled for drinking on its own. Michelle DeWyngaert 

Hunter Moon Immature Brandy

The ladies at Hunter Moon are doing their best to bring back eau-de-vie (otherwise known as 'unaged brandy') with this delicious example. This is truly natural wine-making distilled, a rarity in the spirits world. The base for their brandy comes from Farrm Wines on the North Fork of Long Island, a Demeter certified vineyard, with a blend of 80% Petit Verdot and 20% Cabernet Franc, fermented entirely with native yeasts. It is then distilled in a hybrid copper/pot still, rested in glass, and then bottled at 50%ABV. Notes of honey, cherry blossom, and fresh herbs on the nose, with a soft, lush texture on the palate. I think this makes a killer Vesper variation, but it would also be great as a base for tinctures or bitters! Michelle DeWyngaert

Bruichladdich Islay Single Malt The Laddie Classic Scottish Barley

Glen Grant Aged 12 Years Single Malt Scotch Whisky Rothes Speyside

Rum Fire Hampden Estate Jamaican Overpr 63% ABV

Our friends over at a fellow retailer sometimes just put "!!!!!!!!!" in product descriptions, and I'm tempted to copy them on this one, as there are almost no words to describe Rum Fire. Clocking in at a huge ester level (over 500 ppm) and bottled at 63%, it might rip your face off and kick you in the privates, but you know, you just might like it. Untamed and bombastic, this is funky rum at its finest, guaranteed to take you on a journey. A hate it or love it scenario. An angel-demon from bygone days shredding sweet and funky heavy wattage straight to your soul. I can't help myself, I'm utterly in love. Oskar Kostecki

La Gritona Jalisco, Mexico Tequila Reposado

Gran Agave Tequila Blanco 40% (80 Proof) 1L

Gran Agave is produced at the Destilaria Santa Lucia in the Jalisco Highlands. Despite being made at an incredible price, the Newton family continues to use the formula that they created back in 1940. All naturally grown Blue Agave, aged 4 to 6 years before harvest, steam-cooked without the use of a diffuser as they do with popular bulk Tequilas. The agave juice is fermented  in open-top steel tanks, double-distilled in copper pot stills, and then bottled without additives. This is our go-to for a clean, fresh, easy-to-mix with Tequila!

Greenhook Ginsmiths American Dry Gin 750ml

This bottle represents the Gin obsession of Brooklyn native Steven DeAngelo. His distillery is located in the once industrial, now artisanal, north-Brooklyn neighborhood of Greenpoint. Here he uses a still with vacuum technology that allows distillation to occur at a lower temperature. This cooler process results in a gin with surprisingly fresh aromatics and a very bright green coriander note. These flavors are very well expressed in a gin and tonic, but also work well with other herbal spirits like Amaro. John Rankin

Sipsmith London Dry Gin 750ml

London doubled its number of urban gin distilleries several years ago with the addition of Sipsmith’s copper pot stills. Although most gin drinkers are familiar with the phrase “London Dry,” they may be surprised to learn that when Sipsmith opened, the only other distillery within London city limits was Beefeater, and Beefeater makes more gin in a day than Sipsmith will in an entire year. Sipsmith has a richness that immediately distinguishes it from many other gins. This makes it the perfect ingredient in classic cocktails like a Martini or gin-and-tonic, which, when made with Sipsmith, have an enhanced weight and sense of balance. The gin tastes most strongly of fresh juniper, putting it squarely in the “London Dry” camp, but playing in the background are spicy notes of coriander and very lively citrus peel. We hear rumors that the future may bring a Pimm’s Cup-style spirit from Sipsmith… John Rankin

Amara Amaro D'Arancia Rossa Blood Orange Liqueur

I am completely smitten with this Amaro. The primary ingredient is blood orange from Sicily with the bitter, herbal components taking somewhat of a backseat, and the result is a brighter, more feminine, style of Amaro that is complex and delicious. It is floral, fruit-forward, mineral, and long with red berry fruits and herbs building on the finish. This is simply a fantastic after dinner drink. Tim Gagnon

Forthave Spirits Amaro Marseille 750ml

The Forthave Marseille Amaro is truly unique affair. Based on a medieval recipe of four thieves who, as the story goes, traded their secret concoction for clemency. It is at once soft and assertive. Eucalyptus, mint, cinnamon, dried lemon peel, dried tea leaves, and honey dominate the nose, while the palate further reveals star anise, lemon extract, a touch of vanilla, and cloves. Marseille uses raw honey as a sweetener, and similar to something like Amaro dell'Erborista by Varnelli, it gives it a wonderful, soft and lush texture. Perfect as an after dinner digestif. Oskar Kostecki

Forthave Spirits NV Amaro Mithradates 750ml

Mithradates was credited with creating an ancient, wine-based amaro sometime in the first century BCE. Of course Daniel and friends at Forthave HAD to fully geek out and experiment with this ancient elixir and the result is their first wine-based Amaro, named after the original creator. From our friends at Forthave: "MITHRADATES VI is a vino amaro made with red wine from New York’s Finger Lakes region and aromatized with 34 unique botanicals. The grapes (Frontenac), harvested in 2021, were vinified and then fortified with various herbal extractions before resting in used bourbon casks and steel tanks. It is the second release of Forthave Spirits’ historical line, where ancient medicinal recipes are reinterpreted as digestivos. // For more info, email us or check out Forthave online.

Varnelli Amaro "Sibilla" 1 Liter

Named after the impressive mountain range in the Southwestern corner of the Marche, this spirit is a must-try for Amaro fans. The flavor profile definitely leans toward the drier, more herbaceous end of the spectrum and will seem quite bitter if you are used to Averna or Montenegro. The botanicals are wood smoked before maceration which adds a degree of complexity seldom found in Amari. Mountain honey is used sparingly to balance the bitter flavors. I have found Sibillia to be a delicious digestive, but also quite delightful at the shore when mixed with tonic and an orange rind. JR

Dudognon Cognac 'Vieille Reserve'

A beautifully elegant Cognac, that emains delicate and complex on the palate. The aromas show maturity but are subtle and clean, as is the very long finish. Highly recommended.

Château de Pellehaut NV Armagnac Reserve 10 year old

This is the best value traditional Armagnac that we have found. Pellehaut combines the traditional rich Ugni Blanc with some Folle Blanche for a delightful floral lift. JR

Pellehaut 2000 Armagnac Ténarèze Folle Blanche btld 2021

Barrel Rye NV Rye Whiskey 'Seagrass' 59.65

Seagrass highlights the grassy oceanside notes we love in rye and the opulence and spice of finishing barrels. It is a blend of American and Canadian rye whiskeys, with each ingredient meticulously sourced and finished separately in Martinique Rhum, Madeira & apricot brandy barrels.

Barrell Bourbon Batch #033 Cask Strength 5-year-old 58.3%

Each single barrel is a true single barrel - bottled at cask strength without combining it with any other barrels, unlike Barrell batches, which are bottled from a selection of several barrels blended together to a specific flavor profile.

Deadwood American Rye Whiskey 1L

This is a great go-to rye whiskey for cocktails and super approachable. Dave Schmier of Redemption Whiskey makes this with a mash of ~96% rye, 4% malted barley from 2-3year old barrels.Bottled at 41.5% ABV.  1 Liter bottle.

High Wire Distilling New Southern Revival Straight Bourbon -Oloroso Fini

One of our favorite distilleries in the US is the High Wire Distilling Company. Located in Charleston, SC they seek out locally grown ingredients, distill everything in a German copper-pot still, and utilize their experience as bakers to craft spirits with a culinary eye. The most sought after spirit they make is the Jimmy Red Straight Bourbon made from the coveted, and once nearly extinct, Jimmy Red Corn. This oil-rich grain is fermented and then kept in the distillation to create a uniquely creamy mouthfeel. For this limited bottling, 30 month-old Jimmy Red Bourbon is finished in Oloroso sherry casks.

High Wire Distilling Port-Barrel Finished Rye

High Wire Distilling 'Jimmy Red' New Southern Revival Straight Bourbon Peach Brandy Finish

A pretty wild journey led to this special limited edition Bourbon from High Wire Distilling Co. It started with Steve Matthiasson's late-harvest wine made from the Flora grape, purported to be a cross between Gewurztraminer and Semillon. The folks at High Wire distilled a Peach Brandy from local SC peaches and finished it in Matthiasson's Flora barrels. Now we have a special edition of their famed Jimmy Red Bourbon, which has been finished in these very Peach Brandy casks. A picture in a picture in a picture!

West Cork Bourbon Cask Irish Whiskey 750 ml

Bruichladdich 2012 Islay Barley Claggan Cruach Island and Mulindry Far

The 2012 edition of the exceptional 'Islay Barley' single malt from Bruichladdich. Barley is sourced from Coull, Rockside, Sunderland, Island, Mulindry, Starchmill, Cruach and Dunlossit Farms, in western and central Islay. 

Daftmill 09 Summer Batch Lowlands Single Malt Scotch 2009 Single Malt Scotch Whisky Lowlands

From a tiny single farm estate in the Lowlands. "A family owned and operated seasonal distillery, located in the heart of the Kingdom of Fife." This is the Summer Batch Release, distilled in 2009 and bottled in 2020. 

Wolfburn Morven Single Malt

Mars Shinshu Iwai Tradition Whisky (Japan) - Single Malt style

From the Shinshu Mars Distillery. The 'Tradition' is the homage to Scottish whiskeys, primarily made from Barley (~70%) with some Corn, and aged in ex-bourbon and ex-sherry casks. 

Privateer Single Cask American Rum The Queen's Share 55.4%

Maggie Campbell is serious force to be reckoned with. A savant of spirits, if you will. Her dedication to precision and passion for great rum has led to these exquisite bottles. The 'Queen's Share' is based with 100% Grade A Guatemalan molasses and is taken from a blend of the 'seconds'(the end of the 'heart' and just before the 'tails') cut from each of the Privateer spirits. It is pot distilled first and then goes into a column still before being aged for a minimum of two years in either a new American oak or used bourbon, run, or brandy barrels. As each expression of the Queen's Share is a single batch, single barrel expression, it is matched with which ever barrel they believe will properly showcase the unique spirit. It is then bottled at 55.4% ABV with no additives and no filtering. One of the few rums to earn 5 stars in Paul Pacult’s Spirit Journal, his review states that, "flavor and quality heights rarely seen in domestic rums and only a handful of Caribbean region rums as it all comes down to perfect balance between alcohol, acidity, wood usage, and flawless distillation."I couldn't agree more. This rum is rich, concentrated, and has a spicy kick at the finish. Perfect on its own, or it makes a mean old fashioned! Michelle DeWyngaert

Boukman Botanical Rum Haiti 45%

Boukman is a classic Haitian 'clairin trempè' or spiced rhum honoring the great Dutty Boukman who led the enslaved people of Haiti to freedom in 1791. The base is fresh sugar cane juice from two of the best sites in Haiti, Croix des Bouquets and Cap Haïtien. It is fermented with indigenous yeasts, distilled and then blended with seven botanicals, many native to the island, making this a true expression of Haitian terroir. There is no sugar added, but the addition of whole and extracted vanilla, clove, and cinnamon give it a warm, sweet spice on the finish. If you notice the stain on the front label, that's there, as Voodoo tradition dictates, to ward off evil spirits. This may be a part of why I enjoy it so much in hot toddies when I'm feeling under the weather, but this is also delicious on its own as a digestif. Michelle DeWyngaert

Hampden Estate 2022 Jamaican Rum 'Great House' Distillery Edition

This is the 2022 edition of the only blended rum in the Hampden Estate lineup. This bottling is a mixture of 74% HGML 2019 and 26% LFCH 2011. As with all of their rums, the sugar cane is estate-grown and processed, fermented with indigenous yeasts, only local spring water is used in the process, and it is distilled in their heavy pot-stills. All of the aging takes place on the estate, and additives are never used. Just pure, delicious, Jamaican rum  // History: "The Distillery Edition is an annual release of a blended rum made with the marks which are showing extra bright each year. The blend of marks changes from year to year, offering an experience of a singular moment in time of the aging cellar and the skill of the blending team."

Tapatio Tapatio Anejo Tequila 750ml

Fidencio Mezcal Joven Clasico 46.6% abv.

One of the only mezcales that is farmed biodynamically, Fidencio Clasico comes from the heartland of agave distillation in Oaxaca, Santiago Matatlan. Maestro Mezcalero Enrique Jimenez allows his espadin agave to mature for at least 10 years (most is cut down at 7) before harvesting and fermenting using only natural ambient yeast. An assertive smokiness on the attack gives way to fruit, specifically melon, grapefruit, and under-ripe banana. The finish resolves with a minerality reminiscent of hot stones and salinity. A perfect cocktail option. Oskar Kostecki

Neta Miahuatlán Hermogenes Vasquez Mexicanito + Barril Arrives

Father and son team, Hermógenes and Jorge Vásquez, decided to work with lesser known varieties for the this bottling with equal parts wild-grown Barril and Mexicanito from the hillsides between the Central Valleys and Mixteca regions. Though typically harvest is done in late Spring/Summer when yields are higher, they decided to harvest in the cool and rainy Autumn which gives the agave a distinct herbaceous and floral quality. The agave is cooked in a conical earthen pit with mesquite for six days, fermented in Montezuma cypress tanks, then twice-distilled in copper pot still, bottled at 47.5%ABV. The slow cook with mesquite imparts lots of delicious sweet, roasted notes, mixed with cherry, dried lavender, and fresh herbs. Michelle DeWyngaert

Macurichos 2018 Oaxaca Mezcal Madrecuishe 100% Maguey

Made by Maestro Mezcalero Gonzalo Martinez Sernas in Santiago Matatlán, Oaxaca. This is from Madrecuishe variety, cooked in earthenware oven, stone milled, and fermented in wood vats. Distilled in copper pot stills.  

Macurichos 2018 Oaxaca Mezcal Cirial/Madrecuishe/Barr

This 'Ensamble' mezcal is a blend of four subspecies of a Oaxaca area agave variety known as Agave Karwinskii. The blend is of Cirial, Madrecuishe, Barril, and Bicuishe. The agave are cooked in an earthenware oven, stone milled, and fermented in wood vats. Distillation is twice, in copper pot stills.