This aged Bermuda rum was put in vintage charred American white oak barrels previously used for bourbon and sent across the Atlantic Ocean for a year, traveling back and forth from Bermuda to the Mid-Atlantic. The stormy seas and air have combined to create a complex expression of pronounced oak, sweet molasses, baked fruit and even a touch of salty brine. The finish leans into a richer note of dark chocolate.
A limited release two-times copper-pot distilled, 5-year minimum aged tequila, that rested in American oak and ex-Cognac barrels. Toffee and tangerine waft an exquisite fragrance off the amber-hued liquid. As the toffee melts across the palate, citrus notes shine and morph in orange blossom. The floral tones make a pact between fruit and white pepper, urging that next sip. There is a profoundly satisfying finish of sandalwood and spiced peach nectar.
Crafted from mature, Central-Highland Blue Weber agave, this two-time copper pot distilled spirit glides across the palate. It inspires an array of spiced apple, nougat, and incense. The sweet agave notes are punctuated by orange peel, jasmine, and chocolate. Tequilas are aged up to five years and bottled in hand-made Talavera ceramic decanters.
Owned, operated , and created by women, this Tequila has zero sugar, zero carbs and is gluten-free, made from 100% Blue Agave. The tequilera is Ana Maria Romero Mena who ages this tequila in French Rosé wine barrels. It has a natural golden-pink hue, smooth, rounded palate and flavors of berry, white pepper and vanilla bean, with a trace of white chocolate.
With zero grams of sugar and carbs, this hand-made Pennsylvania clear rum is also gluten free. It blends brown sugar with sugar cane and is 12 times distilled and 18 times filtered. With a whisper of candied vanilla, it offers a zing of white pepper that soon dissipates to a subtle coconut-pineapple finish.
With a neutral grain spirit base, dark roast espresso, Madagascar vanilla, and cane sugar, this satin-textured liqueur is produced in small quantities, but we predict a surge of growth. On its own, it flows with dark chocolate flavors and a balanced coffee taste with absolutely no bitter edge. Founder Joe Grasso’s father’s recipe lives on.
With a nose of salted berries, vanilla, and pungent agave, the palate offers a silky, buoyant texture. Sourced from the Highlands and Lowlands, this expressive spirit exhibits notes of vanilla bean and a whisp of black pepper. A finish of herbs, lemon, and charred peach has a glossy feel on the mouth.
Aromas of gingerbread and butterscotch-kissed agave. A toasty entry, with butterscotch threading through ripe apricot. Agave notes slip through the sweetness and the finish is broad and lengthy with a splash of cinnamon