Lazio

Made without additives and coarsely filtered for a silky body. Tastes like fresh grass, white chocolate, cane sugar, and late apples. "Sounds like a power ballad."

From the Akkeshi distillery, found in Japan’s northern reaches. “Kanro” roughly translates as “honeydew” or “nectar”, a fitting description for this peated dram. No. 17 in the 24 Sekki series. A 2020 bottling.

Dried orange peels, rose petals, allspice, and a midpalate of considerable worm wood. Literally made for a queen like any self-respecting amaro should be!!

A blend of extra light, light and heavy pot still rums distilled from fermented molasses from the Worthy Park Estate sugar mill. Dark, charred spice, with a thick mouth feel. Opens wonderfully with some ice. Maybe toss an orange slice in.

Moscatel grapes are first hand harvested & fermented into wine. Then the wine is distilled in a copper pot still. This Pisco offers lovely aromatics and the back bone of a perfect summer cocktail.

Delicious Nigori (un-filtered) Sake in a cup. Creamy with hints of citrus and melon.

Its all mistelle base of Vermentino and Muscat Petit Grains lends a terrific minerality, acidity and floral tones. Fantastic on ice with tonic or soda, and even more so with a pour of gin or an agave spirit.

Distilled in a barn in the Catskills, this gin is rocking juniper, coriander, licorice root and other distinct flavors. Makes being alone not all that terrible.

Made my Carthusian Monks. Top secret recipe. This yellow guy is a bit more harmonious and gentle than it's more popular, greener brother.

Peychaud's Bitters are produced according to the original recipe at Buffalo Trace Distillery.
They are an important element in the Sazerac Cocktail and can also be used in The Manhattan, The Old-Fashioned and many other classic cocktails.

Steeped in herbal and citrus flavors, Regans' Orange Bitters are a must for any sophisticated backbar and perfect for modern classics such as gin martinis and old-fashioned cocktails.