anchor distilling company portfolio guide

PORTFOLIO GUIDE2nd EDITION / 2013Anchor Distilling compAny

AnchorDist ill ing.com2 AnchorDist ill ing.com 3

It gives me great pleasure to introduce the second edition of Anchor Distilling Company’s Portfolio Guide.In my introduction to the first edition, I focused on the inspiration and history behind the new Anchor Distilling Co., which brings together exciting boutique brands from around the globe alongside some of the most revered and renowned craft spirits in existence today, including the timeless collection of brands at Berry Bros. & Rudd, the authentic liqueurs of Luxardo, and of course, the pioneering lineup of spirits from Anchor Distillery itself.In the six months since the first edition of this portfolio guide, Anchor Distilling has continued to evolve. Despite challenging economic conditions, both trade customers and consumers have demonstrated a continuing interest in premium artisanal spirits and hand-crafted cocktails. These two areas lie at the heart of all of our activities, and fuel the passion here at Anchor in San Francisco and among our growing team around the United States. We've expanded our team of market experts in the field and have strengthened relationships with our existing suppliers. I am delighted to report that we've added some fantastic new brands that further enhance our portfolio and rein-force our commitment to bringing you the finest spirits from around the world. You will be able to read more about these wonderful companies and their brands in the following pages, but I'd like to highlight three in particular:BarSol Pisco: BarSol is a terrific range of Peruvian piscos and a labor of love for Company Founder Diego Loret de Mola. Diego is a superbly passionate advocate for all things Pisco and Peru in general. It is a happy coinci-dence for us that the Pisco Punch was created in the city of San Francisco, giving us yet another interesting story to tell and another string of historic cocktails to explore. HINE Cognac: Historically speaking, cognac was for many years the foundation of classic cocktails, thus we are very proud to add the HINE range to our portfolio. Famous for its Vintage selection as well as the classic XO and the cocktail-inspired H by HINE, 2013 will mark the 250th anniversary of this great company and we will enjoy sharing this celebration at various events around the country.Nikka Whisky: From the old we go to the relatively new. Circa 1934, Masataka Taketsuru commenced building the Yoichi Distillery in Hokkaido, Japan. The founding father of Japanese whisky had studied in Scotland, mar-ried a Scot and returned to Japan to apply his learning to the fledgling Japanese whisky industry. Today, Nikka whiskies compete in many of the most prestigious international competitions and often come away with top honors: a marvelous legacy for a real pioneer of premium spirits. In various ways, that sense of being a pioneer is a common thread amongst our many international suppliers and many of the trade accounts we do business with. The ability to have a belief and passion in something before it is generally recognized requires bravery and a strong sense of self-belief. Luckily, the appreciation of discovering new and interesting alcoholic beverages is something that the American consumer is increasingly embracing, whether through their own experimentation or in trusting their local bartender; a lot of the traditional rules are being broken and barriers knocked down.To this end, I would also like to highlight our own home-grown innovation with HOPHEAD Vodka. We are very lucky at Anchor to have access to our own distillery, which enables us to appreciate the hard work required to produce high quality spirits to a consistent standard day in and day out. The intense smell of hops throughout the brewery and distillery provided the inspiration for HOPHEAD, a unique distillate which is technically a hopped vodka but behaves much more like a gin!As always, this edition of the portfolio guide has been produced with no little amount of passion, and will remain an ongoing process. It’s a brave new world out there, so please enjoy responsibly and reference our website AnchorDistilling.com for further information.

With Very Best Wishes for a Fantastic 2013,

to oUr FriEnDs in thE spirits inDUstry & commUnity,

DAVID KINgPresident, Anchor Distilling Company

Anchor Distilling compAny | Portfolio Guide2nd Edition / 2013

telephone: 415-863-8350 / eMAIl: [email protected] / fAcebook: aNchOrDIsTIllINgcOmpaNy / twItter: @aNchOrspIrITs

FrUit-BAsED spirits . . . . . . . . . . . . . . . . . . . . . . . 4

CalvadosChristian Drouin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

PiscoBarSol (NEW ADDITION) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Recipe: Alfa Sour by Jesus AvilaDon César . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Eau de VieLuxardo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10Christian Drouin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11Etter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11F. Meyer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

MarcMarc des Hospices de Beaune . . . . . . . . . . . . . . . . . . . . . . . . . . .12

ArmagnacChâteau du Busca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

CognacHINE (NEW ADDITION) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Recipe: French Maid by Jim MeehanChâteau Montifaud . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Château Paulet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19The Forgotten Casks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

BrandySoberano Brandy de Jerez . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 Recipe: Aperitivo Verano by Jackson CannonLepanto Brandy de Jerez . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

liQUEUrs & ApEritiFs . . . . . . . . . . . . . . . . . . . . . 22

Luxardo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 Recipe: Goat Town Swizzle by Clint Rogers Recipe: Ladybird by Kate Grutman Recipe: The Last Wish by Francesco LafranconiGranier Mon Pastis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30Prado Pastis de Marseille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30Chinchón . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30Verveine du Velay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31Pontarlier-Anis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31Pagès Liqueurs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32Domaine Sathenay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32Noyau de Poissy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33Maurin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 Recipe: West Coast Vesper by Russell DavisChâteau Montifaud . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34Christian Drouin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34 Recipe: Cascador CocktailBriottet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35The King's Ginger Liqueur. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Recipe: The King's Waes Hail by Michael Jack Pazdon Curaçao of Curaçao . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

VoDKA, gin, rUm, cAchAÇA & tEQUilA . . . . . . . . . 38

VodkaHOPHEAD Vodka (NEW ADDITION) . . . . . . . . . . . . . . . . . . . . . . . . . .40 Recipe: San Fran Shandy by Russell Davis Recipe: Hopped Up Mary by Russell Davis

ginJunípero Gin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 Recipe: 50/50 Split by Brooke ArthurGenevieve Genever-style Gin . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 Recipe: Left Coast by Jim MeehanNo.3 London Dry Gin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 Recipe: Duke's Classic Dry Martini by Alessandro Palazzi

RumBerrys' Own Selections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43The Pink Pigeon Original Rum . . . . . . . . . . . . . . . . . . . . . . . . . . .45 Recipe: Devil Went Down to Georgia by Lynnette Marrero Recipe: Bird on a Wire by Kate GrutmanPenny Blue Mauritian Rum (NEW ADDITION) . . . . . . . . . . . . . . . . . . .45English Harbour Rum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46Ypióca Cachaça . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47

TequilaChinaco Tequila . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 Recipe: Una Oportunidad by Andrew Friedman

WhisK(E)y . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Japanese WhiskyNikka (NEW ADDITION) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52

ScotchThe Glenrothes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55The BenRiach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58The GlenDronach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62

North American WhiskeyOld Potrero . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64Hirsch Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66Glen Breton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67

Misc: Syrups & FruitLuxardo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68Pagès . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68

sUppliEr inFormAtion . . . . . . . . . . . . . . . . . . . . 69

DistriBUtor inFormAtion . . . . . . . . . . . . . . . . . 74

PoRtFoLio GUidE CREAtEd BY MUtAnt dRinK MARKEtinG in

CoLLABoRAtion WitH AnCHoR diStiLLinG Co. prOJEcT DIrEcTOr: ALAn

KRoPF // crEaTIVE DIrEcTOr: JULiE HAdJiniAn // BOTTlE phOTOs: PHiL

JiMCoSKY // phOTO EDITOr: AndY noRSEn // cOpyEDITOr: LiZ dEMAKoS //

EDITOrs: ERin JiMCoSKY, JEFF doREnBUSH & BRiAn KRoPF

www.MUtAntDrInkMArketInG.coM

The Anchor Distilling Company Team

Tales of the Cocktail 2012

Christian DrouinBarsol PisCo

Don CésarluxarDo

EttErF. MEyEr

ChâtEau Du BusCahinE

ChâtEau MontiFauDChâtEau PaulEt

soBErano BranDy DE JErEzlEPanto BraDy DE JErEz

Fruit-based spirits

the neXt chApter for An IconIc coGnAc hoUSe: ThE aDDITION Of hINE BrINgs TwO aND a half cENTurIEs Of cOgNac ExpErIENcE TO ThE aNchOr DIsTIllINg cOmpaNy pOrTfOlIO. IN ThE aBOVE phOTO, hINE cEllar masTEr ErIc fOrgET TasTEs frOm a BarrEl Of agINg cOgNac, sayINg, “ThE cOgNacs sElEcTED By hINE may spEND a pErIOD Of TwENTy Or mOrE yEars hOusED IN Oak BarrEls. Each cOgNac Is TasTED fOr ThE fIrsT TImE afTEr ONE yEar has ElapsED, aND I TasTE ThEm EVEry yEar ThErEafTEr whEN wE carry OuT Our INVENTOry. If ThEIr INITIal prOmIsE has cONTINuED TO DEVElOp, ThEy wIll cONTINuE ThEIr slOw, gENTlE agINg prOcEss. I ThEN DEcIDE ON ThE BlENDs I wIll makE whIch wIll gIVE rIsE TO hINE’s classIc cOgNacs. ExpErIENcE has TaughT us TO BE paTIENT. wE caN prEDIcT ThaT sOmE yEars wIll BE ExcEpTIONal whEN ThE grapEs arE harVEsTED. OThEr yEars, hOwEVEr, wIll ONly rEVEal ThEIr full pOTENTIal laTEr ON. IN facT,

ThE prOmIsE Of aN ExcEpTIONal cOgNac lIEs IN ThE wINE, whIch, By ITs NaTurE, Is DIffErENT yEar TO yEar. IT happENs, fOr ExamplE, ThaT sOmE cOgNacs DEVElOp aN OuTsTaNDINg characTEr afTEr TEN yEars Of agINg, hENcE ThE ImpOrTaNcE Of Our rIgOrOus TasTINg sysTEm whIch ENaBlEs us TO assEss ThE DEVElOpmENT Of EVEry sINglE cOgNac OVEr TImE.”ExTENsIVE INfOrmaTION aBOuT hINE caN BE fOuND BEgINNINg ON pagE 14. OThEr ExcITINg NEw aDDITIONs TO ThE aNchOr DIsTIllINg cO. pOrTfOlIO INcluDE BarsOl pIscO (pg. 8), hOphEaD VODka (pg. 40), NIkka (pg. 52), luxarDO aNgIOlETTO (pg. 27), luxarDO apErITIVO (pg. 28), pENNy BluE maurITIaN rum (pg. 45) aND maurIN VErmOuTh (pg. 33).

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calVaDOs

AnCHoRdiStiLLinG Co.

calVaDOs


christiAn DroUin fraNcE

The history of producing apple cider at the Christian Drouin estate stretches as far back as 1638, when barrels of cider were offered as payment for a portion of the rent. Surrounded by an orchard of cider apple trees, the estate is representative of local architecture of the 16th and 17th centuries comprised of a group of half-timbered buildings, including a press house, stillroom, store rooms where the spirit is aged, a bottling plant and an early 17th century manor house.

1 | sélEction cAlVADos aVaIlaBlE IN 375ml & 750ml

While Calvados Pays d’Auge needs to undergo lengthy aging in oak casks to reach full matu-rity, calvados from the Domfront region can be enjoyed young. In Domfront, pears are added at a minimum of 30% and the calvados is single distilled and aged for at least three years. Sélection Calvados is recommended for those who appreciate calvados as a long drink at aperitif time, and is also well suited to the preparation of cocktails. 40% aBV

“Drouin’s Calvados are always excellent, even inexpensive bottles like the sélection.” - Eric Asimov, New York Times

FinE pAys D’AUgE cAlVADosDouble distilled and aged over three years in small oak casks, this is a terrific example of a young Calvados Pays d’Auge. The intense apple aromas are echoed on the clear, vivacious palate of demonstrative apple flavors. 40% aBV

silVEr MEDal - International Wine & Spirits Competition 2011

2 | Vsop pAys D’AUgE cAlVADosThis V.S.O.P. Calvados is matured for five to 14 years in used sherry and port casks. A good balance of the apple flavor characteristic of younger brandies with spicy aromas, full-bodied flavor and a lingering finish showcasing the older components. 40% aBV

silVEr MEDal - San Francisco World Spirits Competition

3 | hors D’AgE pAys D’AUgE cAlVADosAfter more than 15 years in the cask, the color of Hors d’Age is flamboyant amber, and the nose is complex and balanced. On the palate it is smooth, dominated by wood and spice and with great length. 42% aBV

“a thrilling, top-drawer Pays d’auge Calvados that smells and tastes of baked apple strudel and baked pear...hard to find anymore but worth the search.” - F. Paul Pacult, The Spirit Journal

4 | Xo pAys D’AUgE cAlVADosThis special Christian Drouin X.O. Calvados is aged in small oak casks. The nose is very complex, yet delicate, with notes of ripe apples, tarte tatin and vanilla. The palate is supple, rich and long. 40% aBV

GOLD MEDAL - Vimoutiers 2012

25 yEAr olD pAys D’AUgE cAlVADosChristian Drouin Calvados 25 Year Old is a subtle beauty; dark amber in color with aromas as sweet and rich as buttery apple crisp. The palate is lush and round with hints of toffee and smoke, complex but still fruity with a smooth, lingering taste. All components are double dis-tilled calvados from Pays d’Auge aged in small oak casks for more than 25 years. 42% aBV

96 POINTS. CHAIRMAN’S TROPHY. ULTIMATE RECOMMENDATION. - Ultimate Spirits Challenge 2012

pommE prisonnièrE pAys D’AUgE cAlVADosChristian Drouin has given a traditional favorite new life by substituting a Boskoop apple instead of a pear inside the bottle with Pays d’Auge Calvados. Boskoops preserve better in calvados than any other type. It is harder to grow an apple in a bottle than it is a pear, be-cause apple trees drop much of their crop as the fruit develops. Less than half of the bottles end up with an apple inside, thus making Pomme Prisonnière extremely limited. 40% aBV

thE Art oF VintAgE cAlVADos“My father, Christian Drouin Sr., started to produce calvados on a farm he bought in

1960. Until 1979, he distilled and aged the production without selling anything. He built an inventory of very high quality calvados; he also bought some older calvados from

farmers who retired. A sleeping company between my father and myself was created in 1969 called C & C Drouin.

In 1979, I started to transform the inventory into a small business. As my father never mixed years of production, it was possible to sell all calvados produced with their

respective vintage, and older vintages of calvados bought from farmers enabled us to offer a unique collection of vintages.

Calvados develops quickly during the first 15 to 25 years. Cognac, armagnac and rum develop faster because the temperature is higher than in Normandy. The influence of

the year, depending on rain and temperature, is noticeable during the first years of aging, then the influence of the cask becomes dominant. To give each vintage its own character, we play with different types of barrels including calvados and cider casks,

port, sherry, madeira, muscat de rivesaltes, banyuls and cognac.

It is difficult to predict the development. Normally after 15 to 25 years, the quality still improves, though at a slower pace. Every year we release a new vintage when the calva-

dos reach 20 years of aging in cask, and I select the best barrels for the vintages.”

- CHRISTIAN DROuIN

thE ApplEs oF christiAn DroUin cAlVADos

The estate orchard was planted and grafted between 1991 and 1993. For the making of calvados, approxi-

mately 30 varieties of apples are used. To obtain juice containing the necessary sugar, tannins and acidity, the correct blend of sweet, bitter-sweet, bitter and acidic apples must be used. The estate orchard is

planted only with traditional low-yield varieties, care-fully selected to ensure a proper balance. Harvesting is carried out by shaking the branches of the trees,

causing the apples to fall onto tarpaulins spread out below the trees, which are gathered by hand and

placed into sacks.

VintAgE cAlVADosChristian Drouin hosts the world’s largest selection of single vintage calvados. The date on the bottle is the year of distillation, and blending with older calvados is not permitted. Apples harvested from October to De-cember are distilled in the next calendar year. The bottle shows the years of bottling and of harvest. Christian Drouin takes particular care in selecting the casks for aging the rich full-bodied ciders, as this ultimately deter-mines the quality and breeding of a first-class calvados. The barrel designation is noted accordingly.

Calvados is single-distilled and aged in old oak casks unless otherwise noted. Calvados Pays d’Auge is double distilled and generally aged in used sherry and port casks. For more information on vintage selections, please visit AnchorDistilling.com. all VINTagE sElEcTIONs arE 42% aBV

Calvados 1939Calvados 1953Calvados Pays d’Auge 1954Calvados 1957Calvados 1958Calvados 1959Calvados 1961Calvados 1962Calvados 19635 | Calvados 1964Calvados Pays d’Auge 1965Calvados Pays d’Auge 1966Calvados Pays d’Auge 1967

Calvados Pays d'Auge 1968Calvados Pays d’Auge 1969Calvados Pays d’Auge 1970Calvados Pays d’Auge 1971Calvados 1972Calvados Pays d’Auge 1973Calvados Pays d’Auge 1974Calvados Pays d’Auge 1975Calvados Pays d’Auge 1976Calvados Pays d’Auge 1977Calvados 1978Calvados Pays d’Auge 1979Calvados Pays d’Auge 1980

Calvados Pays d’Auge 1982Calvados 1983Calvados Pays d'Auge 1984Calvados Pays d'Auge 1985Calvados Pays d'Auge 1986Calvados Pays d'Auge 1987Calvados Pays d'Auge 1988Calvados Pays d'Auge 1989Calvados Pays d'Auge 1990Calvados Pays d'Auge 1991Calvados Pays d'Auge 1992

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pIscO


pIscO


BArsol pisco pEru

Made by distilling pure grape wine without additives, aging, flavoring or dilution, pisco is heralded as one of the world’s most natural spirits. BarSol is leading the pisco renaissance into the modern age with a revi-talization of the historic Bodega San Isidro in the Ica Valley region of Peru, which has long been recognized for its pisco production.

To achieve the requisite greatness defined by CONAPISCO’s (National Commission of Pisco) set standards, the road to pisco is understandably strict. Production can only happen in Peru, and must occur within one of five Controlled Denomination of Origin designated regions. Only eight kinds of grapes, which originally came from Spain by way of missionaries in the 16th century, can be used. Once the grapes have been hand-harvested, they are crushed and used only once. The pomace is disposed, and no sugar can be added to enrich the must. Only natural airborne yeast can be used for the fermentation process. The fermented grape juice must be distilled in a copper alembic pot still, and distilled only once. Pisco then rests for a minimum of three months in a neutral container, never barrels. The result-ing product is a superior-quality clear spirit with alcohol volumes ranging between 38% and 48%. From start to finish, tight regula-tions ensure the final product is the purest, closest approximation to the land and the grapes from which it came.

The historic Bodega San Isidro facility is located in the southern extremes of the Ica Valley’s pisco grape growing region in the ancient Caserio de Yajasi, which is near the Tacaraca Huaca ruins dating back to the days of the Incas. Back in 1940, the Bodega’s owner was a skilled master blend-er named Dona Blanca Mendiola, whose family made reputable pisco for decades. Her younger and only son, Don Alfredo Mendiola Martinez, took over after his moth-er in the 1960s, but regretfully closed down the commercial operation in 1968 when the military government expropriated all their land. In 2002, the Bodega San Isidro found new ownership under Carlos Ferreyros and Diego Loret de Mola with a vision to bring to every “bar” in the world, the ultimate pisco produced under the “sol” (sun) of Ica, hence the brand “BarSol.” The pride of the brand is the century-old, original estate-owned copper pot alembic stills that are used to distill all of BarSol’s piscos. In addition, the structure of the distillery has been revamped and re-conditioned in order to maintain the artisanal style of the 100-year-old distillery. Today, the team at Bodega San Isidro continues to make Bar-Sol pisco of outstanding quality, a caliber reflected in their accumulated awards.

1 | primEro - QUEBrAntAAdhering to the classic pot distillation method used for centuries in Peru, this pisco is crafted in small batches and distilled to bottle proof; neither water nor any other ingredients are added, thereby creating an exceptional spirit of exquisite purity, clarity and smoothness. Highly award-ed for its superior taste, BarSol Primero boasts subtle aromas and flavors of hay, banana, baker's pastry and ripe dark berry fruit balanced with delicate citrus notes. Apricot blossom, pecan and dark chocolate notes evolve into a seductively long and elegant finish. Both a crowd favorite and a connoisseur’s delight, this is the ultimate choice for making the perfect Pisco Sour. 40% aBV

DOUBLE GOLD MEDAL, BEST IN CLASS - San Francisco World Spirits Competition 2012

2 | sElEcto - itAliAMade from the Italia grape, a close relative of the Muscat grape family, this is a favorite among piscos for its floral qualities and overall sweetness. Considered an aromatic grape for pisco making, Italia is particularly aromatic with hints of honeysuckle, rose petals and tropical fruits such as melon and ripe pineapple. On the palate, these extraordinary notes are intensified with citrus hints and culminate in a well-structured and elegant finish. 40% aBV

GOLD MEDAL - San Francisco World Spirits Competition 2012

GOLD MEDAL - IX Concurso Regional Del Pisco, Peru 2010

pisco in sAn FrAnciscoPisco was a veritable celebrity in San Francisco’s pre-Prohibition age. Thanks to the 1848 gold Rush, the

West Coast’s population ballooned and shipments from Peru increased dramatically, granting pisco a period of immense popularity. The epicenter for consumption was a saloon called The Bank Exchange Saloon, stand-

ing where the Transamerica building is today. There, head bartender and owner, Duncan Nicol, is credited for inventing the legendary Pisco Punch. During the 1870s, the cocktail was by far the most popular drink in San Francisco, even though it sold for twenty-five cents a glass, a high price for those days. Seafaring fans

dubbed Nicol “Pisco John” and spread his fame across the seven seas.

Not only notable for his contribution to the cocktail world, Nicol is known for opening the first ever Ladies Lounge. Proclaiming that the fairer sex should not be deprived of enjoying pisco, Nicol allocated a small space within the Bank Exchange, accessible through a separate entrance, where ladies could socialize

without male advances and sip their punch in peace. Having never divulged his secret recipe to anyone else, the true formula for the punch’s preparation died with Nicol in 1926. Variations abounded after his death as bartenders strove to emulate the legendary cocktail to its nearest approximation. Tragedy struck again with the onset of Prohibition, and it was only after Repeal in 1933 when the clamoring and thirsty crowds could

resume their obsession. Many pisco-focused bars opened including one named “House of Pisco,” and today you can find the Pisco Punch gracing drink menus throughout San Francisco.

AlFA soUrBy Jesus Avila, Malabar Restaurant,

Lima, Peru (Recipe Adapted)

1 oz. BarSol Pisco Selecto - Italia1 oz. Luxardo Grappa Euganea

1 oz. Maurin Red Vermouth1 oz. freshly squeezed lime juice

1 oz. simple syrup1 egg white

2 drops Luxardo Fernet

Pour ingredients in a cocktail shaker with ice. Shake vigorously and strain

into cocktail glass. garnish with drops of Luxardo Fernet on top of foam.

3 | sElEcto - AcholADoA blend of approximately 65-70% Quebranta, 20% Italia and 10% Torontel, though the master blender keeps the true proportions a secret. The process beautifully incorporates the best characteristics of all three piscos, creating a spirit greater than the sum of its parts. On the nose it presents aromas of ripe fruit with light floral notes intensify-ing on the palate, complemented by hints of spices and pecans. It ends with a soft, delicate finish. 40% aBV

GOLD MEDAL - San Francisco World Spirits Competition 2010

1600 1800 2000

mid 1500s: Spanish Conquistadors bring the original grape vines to Peru. Pisco is considered the first spirit ever distilled in the Americas.

1641: The King of Spain, Philip IV, bans the import of Peruvian wine into Spain, prompting Peru to focus on distilling wine into brandy and further developing the pisco grapes' cultivation. By 1700, pisco production will surpass wine production.

the history of pisco

1850s: California’s Gold Rush boosts pisco’s popularity. Duncan Nicol invents the famous Pisco Punch at the Bank Exchange in San Francisco.

1916: American immigrant Victor Morris creates the Pisco Sour at the Morris Bar in Peru.

1968: Due to a devastat-ing military coup d’etat, land is expropriated from owners, vineyards disappear in favor of other products, and pis-co practically vanishes.

1970-1990s: Terrorism plagues the country. Peru struggles through this dark age, afflicted by severe at-tacks from the Túpac Amaru Revolutionary Movement and the Shining Path.

1995-2010: Peru stabi-lizes. A determined and ambitious new Peru increases pisco exports by a whopping 800%.

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4 | sUprEmo - mosto VErDE itAliA The magnum opus of artisanal pisco distilled from the best selection of Italia grapes. Mosto Verde differs from BarSol’s other expressions in that it undergoes partial fermentation instead of full fermentation. As a result, the wine that is distilled has an initial lower alcohol content of about 3 to 5% with high residual sugars, aromas and flavors of the fresh grapes. It succeeds in delivering a symphony of aromas and fragrances and evokes ripe wild fruit mixed with pears and citrus. 41.5% aBV

DOUBLE GOLD MEDAL - San Francisco World Spirits Competition 2011

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Eau DE VIEpIscO &Eau DE VIE

Don césAr pEru

1 | Don césAr pisco itAliAPisco Italia, wonderful neat or on the rocks, is made with the white Italian Muscat grape. 43% aBV

RECOMMENDED. “A rounded, textured entrance leads to a medium-bodied palate. Flashes a touch of heat in the dry-ing finish. Exotically flavored and surprisingly smooth.” - Beverage Testing Institute

2 | Don césAr pisco pUroPisco Puro is made from the Quebranta grape and is a perfect base for a Pisco Sour. 43% aBV

90 - 95 POINTS. “The nose is soft and winey, with some sharp peppery notes in the backdrop. The body is medium, and the palate, though fruity, also bears some flowery char-acteristics, with a dash of white pepper thrown in for good measure. The finish is warm and long.” - Wine Enthusiast

3 | Don césAr pisco EspEciAlThis special pisco is reasonably priced and true to the pure Peruvian spirited taste of Don César classics. 40% aBV

lUXArDo ITaly

4 | lUXArDo KirschLuxardo owns or controls more than 22,000 Marasca cherry trees and produces this fine kirsch by selecting sour Marasca cherries grown on the Euganean hills near Padova. The cherry juice is distilled with the pits, and the distillate ages for a minimum of two years in Finnish ash vats, retaining its clarity while enriching its bouquet. 40% aBV

“Clear. Displays distinctive fruit-skin essence. Silky smooth and bone dry with an underlying suggestion of cherry fruit pulp that lingers eternally on the finish.” - Beverage Testing Institute

5 | lUXArDo grAppA EUgAnEA Luxardo Grappa Euganea is distilled using grapes from the Euganean Hills area close to Padova and according to the traditions of the Veneto region. The varieties used are Cabernet Sauvignon, Cabernet Franc and Merlot. The stems are lightly pressed, kept cool and quickly distilled in a copper still to preserve the fresh taste. 40% aBV

HIGHLY RECOMMENDED. “Unusual citrus, lavender and stone fruit aromas. A viscous attack leads to a medium bodied palate with great smoothness. Shows very little burn. Neutral, rounded finish.” - Beverage Testing Institute

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6 | BlAnchE DE normAnDiE chrIsTIaN DrOuIN / fraNcE

This wonderful apple brandy is made from the distillation of cider obtained from the finest apples and pears grown in the orchards of Coeur de Lion. With a nod to the traditions of Normandy, where people are used to tasting apple brandy as it comes out of the still, Blanche de Normandie harnesses a lively fresh apple fragrance and is perfect on the rocks, neat or as part of a cocktail. 40% aBV

TOP 50 SPIRITS OF 2007 - Wine Enthusiast

EttEr swITzErlaND

Etter is a family business spanning four generations. In existence since 1870, their story began in the Zug district of Menzingen where the farmer Johann Baptist Etter developed the ability to distill his own cherries. Now the lessons and expertise of the past have joined with the innovations of today to establish Etter as a preeminent leader of eau de vie and fruit brandy production.

EttEr Kirsch mAtUrAtion

In keeping with traditional meth-ods, young kirsch is transferred after distillation to 50 liter glass demijohns and subjected to the

seasonal changes in temperature prevalent in the Alpine region, in addition to pronounced tempera-ture changes between day and night. After maturing for three

years, it is then transferred into Etter bottles.

7 | EttEr poirE WilliAms aVaIlaBlE IN 375ml & 750ml

Etter Poire Williams is made from Swiss Williams pears, known as Bartlett pears in the United States, which grow in the sunny Southwest Canton of Wallis, Switzerland. Un-like other producers of Poire Williams, Etter never puts the fruit in cold storage. Each pear is picked ripe to arrive at the distillery at the peak of perfection, and it takes up to 19 pounds of ripe pears to make one bottle. The pears take eight to ten weeks to ferment, and during the distillation only the narrowest of middle cut, or heart, is used. The distillate is then aged in glass for three years to allow the aroma and delicate taste to mature. 42% aBV

HIGHEST RECOMMENDATION - F. Paul Pacult, The Spirit Journal

8 | EttEr ZUgEr Kirsch aVaIlaBlE IN 375ml & 750ml

Home to more than a million cherry trees and 300 differ-ent kinds of cherries, Switzerland is the perfect place for the production of exceptional kirsch. Etter harvests only the finest aromatic Black Mountain cherries, which are smaller, sweeter and grow on tall, noble trees high up on the mountain slopes. 41% aBV

“Since 1846, the Etter family of Switzerland has been making the finest fruit liqueurs, especially its kirschwas-ser, or kirsch, made from Zug-grown cherries.” - Robb Report

9 | EttEr ViEillE prUnE aVaIlaBlE IN 375ml & 750ml

This brandy's Löhrpflümli plums are at the height of ripeness and virtually fall off the trees on their own, after which they are brought to the distilling plant. 41% aBV

10 | EttEr FrAmBoisE aVaIlaBlE IN 375ml & 750ml

Raspberries at the highest degree of maturity are the key to this delicious fruit brandy. Before reaching the market, the raspberry distillate is aged according to the highest specifications. 41% aBV

RECOMMENDED - F. Paul Pacult, The Spirit Journal

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armagNacEau DE VIE & marc

5 | mArc DEs hospicEs DEs BEAUnE pagès VéDrENNE / fraNcE

With a history dating back to 1443, Les Hospices de Beaune was founded as an infirmary to care for the sick and wounded after the Hundred Years' War between the English and French. Modernized over the centu-ries, the Hospice remains a very active hospital to this day. For more than 500 years, people have donated treasures to the hospital. To give land was even quite common, and today the Hospices owns 57 hectares of the grand crus and premier crus of Côte de Beaune along with an operating winery. Marc des Hospices de Beaune is one of the most famous Marc brandies available in France and is certainly one of the rarest. Marc des Hospices de Beaune is carefully aged in oak and is unique in its origin. The rich bouquet, seductive full-bodied palate and smooth, long finish makes this offering a prestigious treasure indeed. 45% aBV

F. mEyEr fraNcE

F. Meyer, named after founder Fridolin Meyer, has been distilling eau de vie since 1958. Based in the town of Howorth within the Valley of Ville in the Alsace region of France, the company has been managed by Fridolin's son Jean-Claude since 1975. For eau de vie production, fruit is purchased from growers and fermented in temperature-controlled 200 to 400 hectoliter vats to then be twice distilled in Charentais alembic pot stills. After distillation, the spirits are matured for two to five years in stainless steel vats, and at maturi-ty they are chilled, filtered and bottled.

1 | F. mEyEr FrAmBoisE 375ml

Exceptionally fruity, with a delightful bouquet and a lovely aftertaste. Both cultivated and wild raspberries from Romania make this a delicious brandy. 45% aBV

F. mEyEr Kirsch 375ml

Made from deliciously sweet, small, black, soft–fleshed cherries. A distinctive brandy with a subtle, nutty flavor. Full of character, with a persuasively enduring bouquet. Candid and delicate with a lingering aftertaste. 45% aBV

2 | F. mEyEr QUEtsch 375ml

Made from deliciously sweet dark red plums from the Lorraine region in France. 45% aBV

“Transparent and flawlessly clean. Initially swells of sweet, ripe, dark yellow plums and even a little bit of honey; aeration brings down the ripeness/sweetness and features vibrant deep dark plum and blackcurrant acidity and fruity richness. Finishes well in a medi-um-weighted, slightly oily manner that displays good balance between the fruit and acid.” - F. Paul Pacult, The Spirit Journal

3 | F. mEyEr mirABEllE 375ml

Refined, subtle and smooth with an intense bouquet. Finely balanced and distinct; it may be left to mature without fear since it fully retains its bouquet as it ages. 45% aBV

4 | F. mEyEr poirE WilliAm 375ml

F. Meyer’s most popular product, made with pears from the Rhone Valley in France. Exceptionally forceful bouquet with an lingering aftertaste. 40% aBV

F. mEyEr poirE WilliAm With pEAr in BottlEF. Meyer’s exquisite William’s Pear brandy is presented in a designer carafe, with a pear mysteriously imprisoned inside. Bottles are placed on the tree when the pear blossoms fall off and turn into pear buds. 40% aBV

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F. mEyEr FrUitF. Meyer sources a significant

portion of the fruit used to make eau de vie locally in Alsace. The

rest is sourced from nearby areas specializing in the produc-tion of that fruit, including pears from the Rhone Valley in France, plums from the Lorraine region of France, and wild raspberries

from Romania.

châtEAU DU BUscA fraNcE

Distilled for 300 years in the oldest distillery in gascony, Château du Busca Armagnac Ténarèze continues to be produced at the property according to traditional methods. The Ténarèze region of Armagnac, with its limestone and clay soil, is perfect for growing the ugni Blanc grapes used in producing Château du Busca Armagnac. Following continuous distillation, the brandy is aged in oak barrels in the castle cellars, where the same family has been producing Armagnac for over two centuries. With all aspects of production, from growing the grapes to bottling the finished product, taking place on the estate, Château du Busca is a rare example of an estate producer in Armagnac.

6 | ténArèZE hors D’AgEThis Château du Busca Ténarèze is a quintessential example of France’s oldest spirit, averaging 15 years old in age with a nose of ripe black plum and fig and a palate sweet with notes of mandarin and lightly roasted vanilla. 40% aBV

- F. Paul Pacult, The Spirit Journal

7 | ténArèZE Xo no. 1In conjunction with traditional wine making methods and long, patient aging in charred oak casks, this Armagnac offers perfect balance. Extremely limited quantities remain available. 40% aBV

96 - 100 POINTS. CLASSIC. - Wine Enthusiast

8 | VintAgE ténArèZE ArmAgnAcVintage Ténarèze Armagnacs are celebrated for their fragrant and smooth character, which is achieved through the slow and traditional distillation method using a continuous flow still. Decades of slow aging in charred oak casks result in a truly unique Armagnac worthy of its collectable status.

1955 Armagnac Ténarèze1972 Armagnac Ténarèze1973 Armagnac Ténarèze1974 Armagnac Ténarèze1975 Armagnac Ténarèze1976 Armagnac Ténarèze1978 Armagnac Ténarèze1979 Armagnac Ténarèze

1980 Armagnac Ténarèze1981 Armagnac Ténarèze1982 Armagnac Ténarèze1983 Armagnac Ténarèze1985 Armagnac Ténarèze1986 Armagnac Ténarèze1987 Armagnac Ténarèze1988 Armagnac Ténarèze

1989 Armagnac Ténarèze1990 Armagnac Ténarèze1991 Armagnac Ténarèze1992 Armagnac Ténarèze

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thE Art oF VintAgE ArmAgnAc

"Vintage Armagnac has been produced at Château du Busca in every year that it was

possible since the late 1700s.

Vintage Armagnac changes from vintage to vintage depending on the quality of the wine being distilled. To have a good wine for Armagnac distillation, you need rela-

tively low alcohol and high acidity, typically three to four times higher than a table wine. Different climates will give different levels of acidity, sugar and overall ripeness, with Mother Nature and climate ultimately con-

trolling everything.

Because of the Armagnac distillation method, the wine comes out of the still at between

52% to 55% alcohol, therefore a lot of a wine's character from a specific year survives

the process and can be found in the final product. Ultimately, going from one vintage

of wine to the next is going to produce a completely different distillate. When those

different distillates are aged at one property under similar conditions, the result is a very

specific personality for each vintage distillate when the time comes to bottle.

One of the characteristics of Château du Busca is that only black oak from a forest in the Armagnac district is used. The black oak is a thick and massive tree with a large grain to the wood, with the climate influenc-

ing the oak to be particularly rich in very soft vanilla tannins.

Armagnac is left in the barrel until it ap-proaches 40% alcohol naturally, meaning

without any water reduction. And that, depending on the quality of the cellars, can take anywhere from 35 to 60 years. Château du Busca has both a humid and a dry cellar,

with Armagnac initially aged in the humid cellar to encourage alcohol evaporation, then moved to the dry cellar to achieve a

concentration of flavors."

- ALAIN ROYER, VP of Development


cOgNac


cOgNac


hinE fraNcE

Celebrating its 250th anniversary in 2013, HINE has been producing superior quality cognacs under the leadership of six generations of the Hine family. The company continues to exceed the highest standards for aging set by French law, while also

using the best grapes in the Petite Champagne and grande Champagne regions. With their honed practices and de-votion to quality, HINE has a legacy of tailor-made “haute couture” cognac, a specialty they continue to this day.

In 1791, Thomas Hine was sent to France by his father, a linen merchant and quite a cognac connoisseur, to apprentice under his father's négociant and learn the art of making cognac. He continued on as the cognac négoci-ant’s personal assistant in the town of Jarnac, where the business had been located since 1763. Not long after his arrival, Thomas Hine wooed the businessman’s daughter Françoise Elisabeth, whom he married in 1796. When his father-in-law died, his mother-in-law chose Thomas, rather than one of her own children, to take charge of the family cognac business. Since then, each subsequent family member has made a signature contribution to the HINE story.

Most cognac producers stopped selling their single vintage cognacs in the 1960s. However, HINE bucked the trend and continued with the family tradition. The 1975 French laws on product authenticity, together with carbon-14 dating that officially determines the age of a cognac, meant that HINE was able to select and bottle very old vintages. One prestigious label included the 1914 grande Champagne “L’année des dames” (“the year of the ladies”) which was produced largely by women when World War I broke out and most of the men in the cognac business had been mobilized for battle. Today, vintages are an essential part of the HINE portfolio, which continues to evolve.

hINE sITs ON aN ExcEpTIONal 297 acrEs aT ThE hEarT Of graNDE champagNE. ThE EsTaTE Is plaNTED wITh 173 acrEs Of VINEs aT aN aVEragE agE Of 25 yEars, aND ThE rEmaININg laND Is cOVErED IN wOODlaND TO BOOsT BIODIVErsITy aND prOTEcT ThE lOcal flOra aND fauNa. ThE slOpEs OVErlOOk ThE pIcTurEsquE cOlINauD VallEy aND BENEfIT frOm a sOuTh-facINg aspEcT, whIch maxImIzEs ThE lONg hOurs Of suNshINE aND hEaT - IDEal fOr rIpENINg ThE cOgNac grapEs TO pErfEcTION.

FrEnch mAiD by Jim Meehan, PDT, New York City

1½ oz. H by HINE Cognac1 oz. house ginger beer

¾ oz. lime juice¾ oz. simple syrup

¼ oz. John D. Taylor's Velvet Falernum3 cucumber wheels (plus one for garnish)

6-8 mint leaves (plus one sprig for garnish)

Add the cucumber, mint and simple syrup to a mixing glass and muddle. Add everything else,

then shake with ice and strain into a collins glass filled with ice. Garnish with a mint sprig

poking through a cucumber wheel.

1 | h By hinEIn response to growing demand for a cocktail-friendly cognac, Eric Forget, HINE's Cellar Master, collab-orated with the French Bartenders Association to create H by HINE. It doesn't overpower the aromas and flavors of a cocktail's ingredients, thus making it a superb base spirit for cocktails. The selection is a harmonious blend of 20 cognacs from grapes grown in the Grande Champagne and Petite Champagne, all aged for a minimum of four years. 40% aBV

2 | rArE VsopA Fine Champagne blend of over 25 cognacs. More than 50% are from grapes grown in the Grande Champagne and the remaining are from the Petite Champagne, the two finest cognac crus. 40% aBV

3 | homAgEEric Forget, HINE’s Cellar Master, created Homage to honor Thomas Hine. The selection is a unique blend of three Early Landed Grande Champagne vintage cognacs (1984, 1986, 1987) matured in oak casks in the United Kingdom together with some extra old cognacs aged in HINE’s cellars in Jarnac. The cognacs used come primarily from grapes picked in Grande Champagne together with a few exceptional Petite Champagne cognacs. All aged for a minimum of 10 years. Velvety and long with hints of citrus fruit and orange peel; all characteristic of old cognacs aged in England. 40% aBV

4 | AntiQUE XoIn 1920, Georges Hine created Antique, a complex and stunning cognac. Ninety years later, HINE reinterprets this timeless classic, now an XO Premier Cru. Made from a blend of over 40 cognacs all aged for a minimum of 10 years, exclu-sively from grapes grown in Grande Champagne. 40% aBV

5 | triomphEThe Grande Champagne eaux de vie that compose Triomphe are unique. They were selected and put aside 50 to 60 years ago especially for the Triomphe blend based on their exceptional complexity, finesse and delicacy. Triomphe is an outstanding blend of over 50 selected rare cognacs, coming exclusively from the Grande Champagne district. 40% aBV

6 | mAriAgEIn 1991, to honor the marriage of his illustrious ancestor and Françoise Elisabeth, Bernard Hine created this unique Grande Champagne cognac. He designed an elegant decanter with Baccarat, one of the world’s most prestigious makers of fine crystal, to dress this special cognac. He called his creation "Mariage de Thomas Hine." The HINE Mariage Cognac is a unique blend of 12 different Grande Champagne cognacs from the years 1921 to 1959. 40% aBV

7 | tAlEntTalent de Thomas Hine was created in 1991 by Bernard & Jacques Hine, the great great great great grandsons of Thomas Hine, to celebrate the bicentenary of their ancestor’s arrival in France. They selected one of their most prestigious cognacs for this occasion. These precious elixirs required an equally precious presentation and so they called upon master artisans—who, like themselves, have inherited a centuries-old tradition. The result is Talent. Offered in a custom, hand-numbered Baccarat crystal decanter in a hand-crafted humidor case made from Macassar ebony from India and Honduran mahogany, along with four pure crystal tulip glasses created by Bernard Hine. 40% aBV

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cOgNac


cOgNac


hinE FAmily lEADErship toDAyBernard Thomas Hine is the current Hine family member in leadership. His renowned co-

gnac creations include HINE Rare, HINE Mariage and HINE Talent. In keeping with the HINE values, he has pursued his passion for single vintage cognacs, which weren’t officially

recognized until his tenure, thus upholding and furthering the great family tradition.

“The greatest seal of approval that I could receive is to watch the expression of pleasure on a friend’s face when we taste a HINE Cognac together, a cognac that I have known from its birth, which I have nurtured and personally selected to be enjoyed by all. But I admit that I

am never completely at ease with myself when making a cognac. In my quest for perfection there is tension and hesitation. Tasting and discussing with close colleagues, such as Eric Forget, reassures me that I have made the right decisions. In fact, one of the guiding princi-ples which has been handed down in the Hine family is to ‘say what you think and explain yourself. Don’t say this or that just because someone said it before you.’ When I make a final decision, I do so with my full conscience, sense of responsibility... and my heart, for

my driving passion will always be creating the perfect cognac.”

- BERNARD HINE, Honorary Chairman

hIne fAMIly MeMberS thAt hAve leD the coMpAny (frOm lEfT TO rIghT, sTarTINg aT ThE TOp)

tHoMAS HinE 1775 - 1822tHoMAS GEoRGES HinE 1798 - 1874tHoMAS HinE 1805 - 1889AUGUStE HinE 1809 - 1887tHoMAS ÉdoUARd HinE 1837 - 1914

ViCtoR FRAnK HinE 1841 - 1931iSAAC GEoRGES HinE 1843 - 1902tHoMAS dAniEL HinE 1844 - 1933AndRÉ AUGUStE HinE 1877 - 1955dAVid tHoMAS HinE 1878 - 1931

GEoRGES tHoMAS HinE 1881 - 1940FRAnçoiS tHoMAS HinE 1908 - 1983RoBERt HinE 1912 - 1994JACqUES tHoMAS HinE 1939 - prEsENTBERnARd tHoMAS HinE 1939 - prEsENT

hinE VintAgEshinE 1957 grAnDE chAmpAgnEhinE 1975 grAnDE chAmpAgnE 1 | hinE 1981 EArly lAnDED grAnDE chAmpAgnE hinE 1982 EArly lAnDED grAnDE chAmpAgnE hinE 1983 EArly lAnDED grAnDE chAmpAgnE

Single vintage cognacs are an exception and great rarity. From the very beginning, HINE developed an excellent reputation and tradi-tion of producing single vintage cognacs exclusively from Grande Champagne of the highest quality. Today, HINE is one of a very rare few who continues this tradition. In an exceptional year, HINE Cellar Master, Eric Forget, may decide to set aside a few casks of Grande Champagne cognacs to be aged as single vintages. Ap-proximately 20 years later, these will each be a unique masterpiece and a piece of history. Comparing and contrasting different years, aging conditions and the length of the aging periods are a part of the pleasure of discovering HINE Vintages. HINE ships some of its single vintage cognacs to the UK after they have spent several months aging in new oak barrels in Jar-nac. These are known as HINE’s Early Landed Cognacs. There, the aging conditions are quite different from those in Jarnac as the temperature is low and remains constant (between 8 and 12°C) and the high humidity level rarely drops below 95%. These factors ensure that HINE’s Early Landed Cognacs are partic-ularly light and fruity with very delicate oaky notes, and have delightful aromas of fresh flowers and the characteristic orange peel—very close to the cognac’s initial notes. The more humid the atmosphere in the cellar, the more slowly the cognac evaporates and matures over time, transforming its intense strength into finesse and subtlety. In Jarnac, the Char-ente River is close to the vintages cellar. The cellar is just two meters below the level of the Charente and subject to tempera-ture fluctuations which can vary between 6.5°C in winter and 20.5°C during the summer. The aging conditions in the vintages celler in Jarnac lend the cognacs greater complexity and struc-ture; with a richer bouquet, more pronounced oaky notes and the much prized “rancio” characteristic of old cognac.

thE Art oF VintAgE cognAc

“The vines need dry, sunny weather in the days leading up to harvest time. If the weather has been fair throughout

the growing season, it is likely, but by no means sure, that the resulting cognacs

will become single vintages. High quality control is vital throughout the wine-mak-

ing and distillation processes. The grapes are pressed gently in successive stages. Great care is taken to limit the amount of pressure so that leaves, grape pips and

stalks are not crushed as they would give off flavors to the wine. After fermentation,

this low strength wine remains on its lees for distillation, a tradition favored by HINE. This gives the cognac greater

aromatic qualities and structure: qualities that are indispensable for the long aging

period of our vintage cognacs.”

- ERIC FORgET, Cellar Master

1763: The cognac négociant business that will eventually become HINE is founded.

1791: Founder Thomas Hine embarks for the Cognac region of France at the age of 16 to learn the art of making cognac from the négociant that makes his father’s favorite cognac.

1796: Thomas Hine falls in love and marries Elisabeth, the daughter of the négociant who has been mentoring him.

the history of hinE

1817: Thomas Hine assumes control of Elis-abeth’s family's cognac négociant business and christens the company Thomas Hine & Co.

1867: Isaac Georges Hine registers HINE’s famous trademark emblem: A stag at rest with its head turned towards England.

1900s: The first shipments of bottles, initially a small scale operation, deal mostly with consignments of single vintage cognacs.

1962: HINE is appointed official cognac supplier to Queen Elizabeth II. This “Royal Warrant” is granted for five years, but has been honorably renewed ever since.

2004: HINE acquires a 297 acre estate, which is planted with 173 acres of vines with an average age of 25 years. The entire estate is managed using environmentally-friendly techniques.

2013: HINE celebrates its 250th anniversary.

1800 1900 2000

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châtEAU montiFAUDfraNcE

Château Montifaud has been owned and operated by the Vallet family for six generations. The vineyard was planted in 1837, and the family has distilled cognac ever since. Wines fermented on the lees are included in the distillation to create a distillate that will mature into a long and aromatic finish. To avoid a bitterness and heaviness of a woody style, the Sélection and V.S.O.P. spend only eight months in young casks, and the older selec-tions lie in old casks with low tannin content. Coloring is never added, so cognacs from Château Montifaud don’t have the mahogany tones of those cognacs that do manipulate color. Reducing to bottling strength happens gradually to avoid the neutralizing shock and soapy flavor that rapid reduction produces, and the cognacs are aged beyond the legal minimum to allow the floral characteristics the time they need to be fully expressed.

1 | sélEction4 to 5 years old. The first eight months are spent in new oak, and this young cognac is gentle on the palate. Notes of apple and pear with an unusually long and round finish. The average age of the blend is four to five years old. 40% aBV


2 | cognAc Vsop8 to 10 years old. The first eight months are spent in new oak, with notes of vine leaf in the nose which is leaning toward dried flowers. Round from the oxidation of the fatty acids indicating the onset of rancio. Fruity notes of pear and apricot; supple with great finesse. 40% aBV

GOLD MEDAL. BEST COGNAC. - Wine & Spirits Wholesalers of America 2011

3 | cognAc nApoléon15 to 18 years old. Some tea notes, but mostly dried flowers in the nose with some mineral tones and hints of vanilla. A smooth, deep and round cognac, with bitter-sweet nutmeg, dried fruits and prunes and traces of rancio on the finish. 40% aBV

90 - 95 POINTS. SUPERB! - Wine Enthusiast

4 | cognAc Xo27 to 30 years old. This X.O. includes the 1963, 1965, and 1967 old distillations. No excess tannins, so this cognac retains its freshness and delicacy, with mature waves of aromas. The nose is intensely mineral, then shows a trace of iodine followed by summery, floral fragrances. Luscious flavors of dried fruit and toasted almond and lots of rancio. 40% aBV


6 | thE ForgottEn cAsKs BorDEriEs lot 91001A single lot of Borderies, which is the sister region of Grande Champagne and Petite Cham-pagne. Cognacs from this district are often full of character, expressing their “terroir” with great power, and are often used in blending to add a touch of earthiness, mulch and truffle notes. This lot, resting in glass demijohns, is believed to have been brought into the cellar during the early 1900s. 46% aBV

7 | thE ForgottEn cAsKs VAt 48A blend of Grande Champagne and Petite Champagne topped up with some Borderies. The mouth reinforces the nose with surprising sherry-like acid notes that balance together perfect-ly before a mellow finish. 43% aBV

thE ForgottEn cAsKs VAt 4985% Grande Champagne and 15% Petite Champagne. Mature, soft tannins mingle with a wide array of balanced honey, old leather, cigar box, glazed plums and figs. 45% aBV

8 | thE ForgottEn cAsKs VAt 5472% Grande Champagne blended with Petite Champagne and Lot 92001 from the 1920s. This lot is primarily Borderies, uncovering Petite Champagne which tones down the earthier characteristics. 40% aBV

thE ForgottEn cAsKs lot 92001A blend of Grande and Petite Champagne topped up with some Borderies. 43% aBV

“One of the most seductive and instantly astounding cognacs we have ever tasted at K&L. When we got a chance to sample this rare cask taken from the Cointreau cellar, most of the staff about fell over in awe. Big, thick, supple flavors of burnt sugar, thick caramel, stewed fruits, and vanilla custard. This is the type of brandy that makes people think twice before moving over to Armagnac. A legendary cognac that ranks among the more impressive I have ever tasted.” - David Driscoll, Spirits Buyer at K&L Wine Merchants on The Forgotten Casks Vat 48

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châtEAU pAUlEtVéDrENNE / fraNcE

Château Paulet was founded in 1848 on the Trous-seau estate, where cognac had been produced since 1761. Château Paulet is one of the oldest houses in the Cognac region, and is now owned by Jean-Pierre Cointreau. Since its inception, Château Paulet has kept significant stocks of old cognac, and in particular those from the top four districts: grande Champagne, Petite Champagne, Borderies and Fins Bois, each embodying characteristics that are indispensable to the final blend.

5 | châtEAU pAUlEt FinE chAmpAgnE cognAc IN lalIquE DEcaNTEr

Château Paulet Cognac is a blend of very rare Fine Champagne cognacs specially selected from the oldest vintages in their "Paradis" cellar. The blend is 85% first growth Grande Champagne cognac from a 1955 base and 15% second growth Petite Champagne cognac. 43% aBV

94 POINTS. “Pure and silky with gorgeous flavors of toast, spice and caramel; lean and elegant with incredibly long flavors of dried fruit and flowers; comes in a Lalique decanter.” - Anthony Dias Blue, The Tasting Panel Magazine

siX gEnErAtions oF thE VAllEt FAmily

châtEAU montiFAUD

AuguSTIN-PIERRE VALLETAugustin-Pierre is born in 1814 and founds a three hectare vineyard in 1837. Within ten years, the vineyard expands to 12 hectares and adds a distillery with three, three-hectoliter alembic stills.

PIERRE VALLETPierre is born in 1840, and joins the company in 1859. In 1878, the Château Montifaud vineyards are devastated by phylloxera, which leads to a period of struggle.

MAuRICE VALLETMaurice is born in 1884 and begins to distill with his father, Pierre, in 1904, and they install two 12 hectoliter stills. Cognac from this period is used in Châ-teau Montifaud’s prestigious “Legacy Maurice Vallet.”

LOuIS VALLETLouis is born in 1922 and distills his first cognac in 1947. He be-gins bottling Château Montifaud for sale on the French market and international export. By the 1960s, the vineyards total approximately 35 hectares.

MICHEL VALLETMichel is born in 1948 and joins his father, Louis, in the distillery in 1972. In 1973, two new 25 hectoliter stills are added and by 1990, the vine-yards total 48 hectares.

LAuRENT VALLETLaurent is born in 1976 and joins his father in 2000. Today, Château Montifaud has 90 hectares of vineyards.

thE ForgottEn cAsKsVéDrENNE / fraNcE

Hidden deep in the cellars of Château Paulet in Cognac were "forgotten" old casks preserved behind a false wall to protect the reserves. After being rediscovered, they are now offered in single cask and single lot selec-tions and represent a rare opportunity to experience unique expressions of Château Paulet.


BraNDy


BraNDy


1800 1850 1900 1950

the history of gonzález Byass

1812: Manuel Maria González is born.

1835: González moves to Jerez, spain, purchases a winery and begins producing and exporting sherry.

1855: González partners with his agent in England, robert Byass, and the González Byass company is born. a new cellar is built, “la Constancia,” and remains part of the cellars today.

1888: Electricity is installed at the González Byass distillery, making it the first production plant in spain with electric light.

1909: The lepanto brand is founded.

1913: The soberano brand is founded.

1935: Manuel Maria González Gordon, grandson of founder Manuel Maria González, writes “Jerez-xerez scheris,” which remains an authoritative book on sherry.

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soBErAno BrAnDy DE JErEZ gONzálEz Byass / spaIN

Soberano is produced from Airén grapes grown in the La Mancha region of Spain. Once picked, the grapes are pressed in gonzález Byass’ distillery and the best musts are chosen for fermentation. The musts are distilled in column stills, and the selected "holandas" are then aged at the gonzález Byass bode-ga in Jerez. Here, younger brandy is carefully blended with an older brandy in each successive criadera, so that it gradually assumes the characteristics of full maturity.

1 | soBErAno BrAnDy DE JErEZAmber in color with golden reflections. A fragrant bouquet, with touches of oak mixed with nuts. The brandy is round and full-bodied with notes of vanilla. 40% aBV

soBErAno 5 BrAnDy DE JErEZThe "5" in Soberano 5 refers to the number of “criaderas," or cask aging stages, through which the brandy passes along its maturing pro-cess. The barrels are never new; they all must have previously held Jerez wine, which influences the final flavor and character. 40% aBV


soBErAno 8 BrAnDy DE JErEZAs with all aged Soberano Brandy, the Soberano 8 matures in barrels previously containing Jerez wine. Aged for eight years, the hue is old gold with mahogany highlights. 40% aBV

BEst in shoW. GolD MEDal. - International Wine & Spirits Competition 2007

lEpAnto BrAnDy DE JErEZgONzálEz Byass / spaIN

Lepanto Brandy de Jerez was created in 1909, and today is the only existing Solera gran Reserva pro-duced from Palomino grapes in three different styles: Lepanto, Lepanto O.V. and Lepanto P.X. All three bottlings are aged for a minimum of 15 years in the Solera system. The Lepanto name commemorates the 16th century naval battle where Spain defeated the Ottoman fleet.

2 | lEpAnto BrAnDy DE JErEZLepanto is produced from Palomino grapes grown in the González Byass vineyards located in the best areas of Jerez. Grapes are picked early to obtain high acidity and an alcohol level between 10-12%. The wines are distilled in Charentais alembic stills. The spirit is twice distilled, a process that lasts ten hours and requires constant attention and great expertise to ensure that the “holandas” acquire the perfect characteristics and quality required for Lepanto. 40% aBV

hiGhly rECoMMEnDED. “amber hue. smoky, vanilla, nut, oily leather, and hot pepper marinade aromas lead to a slightly tannic, salty medium-bodied palate of marinating spice, nuts, cola, and dry caramel notes. Finishes with a woody, somewhat hot, rancio note. interest-ing, reminiscent of a very dry añejo rum.” - Beverage Testing Institute

3 | lEpAnto p.X. grAn rEsErVA BrAnDy DE JErEZLepanto P.X. Gran Reserva spends its first 12 years aging in oak casks previously used for Tio Pepe Fino Sherry, followed by three years in casks previously used for aging sweet Pedro Ximénez. 40% aBV

DouBlE GolD MEDal. BEst in shoW BranDy. BEst in shoW BroWn sPirit. - New York World Wine & Spirits Competition 2012

4 | lEpAnto o.V. grAn rEsErVA BrAnDy DE JErEZLepanto O.V. Gran Reserva spends its first 12 years aging in oak casks previously used for Tio Pepe Fino Sherry, followed by three years in casks previously used for aging old Oloroso Sherry. 40% aBV


chArEntAis AlEmBic stills

These 25-hectoliter Charentais alembic stills were recently added at gonzález Byass, coming from the Cognac region and originally

dating from the 1960s.

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ApEritiVo VErAno by Jackson Cannon,

Eastern Standard, Boston

1 oz. Soberano Brandy de Jerez1/2 oz. Verveine du Velay Verte

1/2 oz. simple syrup5 raspberriespinch of salt

dash Regan's bittersCava

Muddle the raspberries with a pinch of salt, and then combine

the rest of the ingredients, except the cava, in a tin. After a moderate shake, strain into a flute, and top with 3 ounces of Cava and a light

twist of lemon.

cocktail photo courtesy of ereich empey

2012 lUXArDo cocktAIl cUp fInAlS, Anchor DIStIllInG co., SAn frAncISco: [1] lOs aNgElEs fINalIsT JOEl Black (fOrD's fIllINg sTaTION) prEparEs hIs "BOurBON BuNNy makEr." [2] ThE sEmI-fINals JuDgEs, whO sElEcTED Each cITy's fINalIsT, flEw IN TO aTTEND ThE fINals, INcluDINg allIE papE frOm 7x7 saN fraNcIscO (lEfT) aND shalINI guJaVarTy frOm EaTEr sEaTTlE (rIghT). [3] fINals JuDgE DaVID NEpOVE, whO sErVEs as NaTIONal prEsIDENT Of ThE uNITED sTaTEs BarTENDErs' guIlD, OBsErVEs as a fINalIsT prEparEs ThEIr cOckTaIl. [4] pOrTlaND fINalIsT NaThaN gErDEs (kask) carEfully shaVEs alma Dark chOcOlaTE as a garNIsh ON hIs "aNNEgaTO al luxarDO." [5] frOm lEfT TO rIghT: fINals JuDgEs fraNcEscO lafraNcONI, maTTEO luxarDO, DaVID kINg, aND BrIaN krOpf pOsE fOr a phOTO fOllOwINg ThE cOmpETITION. [6] saN fraNcIscO fINalIsT DarrEN crawfOrD (BOurBON & BraNch) sTraINs samplEs Of hIs "caNEVarI cOckTaIl." [7] ThE mIghTy luxarDO cOckTaIl cup TrOphy waITs TO BE claImED. [8] NEw yOrk fINalIsT aarON pOlsky (NETa aND amOr y amargO) puTs ThE

fINIshINg TOuchEs ON hIs "DIrTy marTINEz," whIch TOOk ThIrD placE. [9] chIcagO fINalIsT clINT rOgErs (hENrI) was crOwNED champION Of ThE 2012 luxarDO cOckTaIl cup wITh hIs "gOaT TOwN swIzzlE." rEcIpE ON pagE 25. [10] aNchOr DIsTIllINg cO. prEsIDENT DaVID kINg TakEs IN arOmas whIlE JuDgINg ThE "uNa OpOrTuNIDaD," whIch was crEaTED By sEaTTlE fINalIsT aNDrEw frIEDmaN (lIBErTy Bar) aND rEcEIVED sEcOND placE hONOrs. rEcIpE ON pagE 48. [11] BOsTON fINalIsT sahIl mEhTa (EsTragON Tapas Bar) ENgagEs ThE JuDgEs whIlE prEparINg hIs cOckTaIl, "a TalE Of TwO cITIEs." [12] frOm lEfT TO rIghT: JuDgE fraNcEscO lafraNcONI, aNchOr hEaD DIsTIllEr BrucE JOsEph, aNchOr DIr. Of markETINg rusTI pOrTEr, aND maTTEO luxarDO DurINg a TOur Of aNchOr DIsTIllEry wITh fINalIsTs EarlIEr IN ThE Day. [13] fINalIsTs pOsE IN a grOup phOTO wITh maTTEO luxarDO aND rEprEsENTaTIVEs frOm aNchOr DIsTIllINg cO. aND muTINEEr magazINE. AdditionAL inFoRMAtion on PAGE 25. PLEASE ViSit MUtinEERMAGAZinE.CoM/CoMPEtitionS FoR inFoRMAtion ABoUt tHE 2013 LUxARdo CoCKtAiL CUP.

Photos by Phil Jimcosky and Ashley Nicole Teplin

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Photos by Phil Jimcosky & Ashley Teplin

luxarDoGraniEr Mon Pastis

PraDo PastisChinChón

VErVEinE Du VElayPontarliEr-anisPaGès liquEurs

DoMainE sathEnay noyau DE Poissy

MaurinChâtEau MontiFauD

Christian DrouinBriottEt

thE KinG's GinGEr liquEurCuraçao oF Curaçao

liqueurs & Aperitifs


lIquEurs & apErITIfs




lUXArDo mArAschinoLuxardo Maraschino is a classic li-queur revered by bartenders around the world, with papers from the U.S. Patent & Trademark Office con-firming that it has been sold in the United States since at least 1882.

Sourcing cherries from Luxardo’s estate cherry orchards, workers be-gin the harvest in July, collecting the fruit by hand to avoid damage. The harvested cherries are pitted and crushed in hydraulic presses. After fermentation and maturation in larch vats, a careful distillation in small pot stills yields pure Maraschino at about 80% alcohol. Luxardo matures the spirit for two years in Finnish ash vats, where it gains its distinctive flavor and bouquet. 32% aBV

lUXArDo’s soUr mArAscA chErriEs

Luxardo owns and manages the largest Marasca sour cherry orchards in Europe,

with 22,000 trees located on the Euga-nean Hills near Padova and Venice in

the Veneto region of Northeastern Italy. The cherries are used in several Luxardo products, including the legendary Luxar-do Maraschino, Luxardo Sangue Morlac-co Cherry (pg. 26), Luxardo Kirsch (pg.

10), Luxardo Sour Cherry syrup (pg. 68), several Luxardo jams (pg. 68), and are used on their own as a cocktail garnish

or for culinary applications.

lUXArDo mArAschino chErriEs aVaIlaBlE IN 400 gram Jar, 3kg TIN & 5.6kg TIN

Extraordinary in cocktails and phenomenal for cooking, Luxardo gourmet cherries are used by the finest pastry chefs and mixologists worldwide and are a must-have in any well appointed bar. All natural, whole pitted Marasca cherries rest in pure, rich Marasca cherry syrup.

GOLD AWARD - World Monde Selection 2012

5+ OUT OF 5 - Difford’s Guide

TOP 50 SPIRITS OF 2007. “The bouquet is lovely, balanced, properly astringent, ripe and juicy with scents of cherry stone and cherry juice. The palate entry is decadently sweet and textured with vibrant tastes of cherry compote and cherry preserves at midpalate. The finish is svelte, moderately syrupy and downright delicious. An outstanding liqueur; use it in an Aviation Cocktail.” - Wine Enthusiast

“An object of cult worship among mixologists. Its presence is as good as a sign saying, EXCELLENT DRINKS MADE HERE.” - David Wondrich, Esquire Magazine


5+ OUT OF 5 - Difford’s Guide

91 POINTS. SUPERB. - Wine Enthusiast

lUXArDoITaly

The inaugural Luxardo Cocktail Cup took place in 2012, with bartender finalists

representing eight u.S. cities. Finalists included Darren Crawford from San Fran-

cisco, Joel Black from Los Angeles, Nathan gerdes from Portland, Andrew Friedman

from Seattle, Aaron Polsky from New York City, Sahil Mehta from Boston, and Clint

Rogers from Chicago, who won first place in the competition.

The finals were held at Anchor Distill-ing Co. headquarters in San Francisco, and were judged by an esteemed panel

including sixth generation Matteo Luxardo, Southern Wine & Spirits Director of Mixolo-gy Francesco Lafranconi, Anchor Distilling Co. President David King, uSBg President

David Nepove and Mutineer Magazine Editor-in-Chief Brian Kropf.

lUXArDo spEciAlty DrinKs By

FrAncEsco lAFrAnconiIn 2012, Francesco Lafranconi, Director of Mixology for Southern Wine & Spirits, curated a collection of nearly 50 cocktail

recipes featuring spirits from the Luxardo portfolio. The recipes include a mix of

classics and innovative new creations by Lafranconi, and showcase the diversity of how Luxardo products can be used in cocktails. “The Last Wish,” a recipe from

the book, can be found on page 28.

Additionally, six of the recipes from the book have been made into an online video

series, “More Than Maraschino,” which is hosted by Lafranconi and viewable on

YouTube.com/AnchorDistilling.

1800 1900 2000

the history of luxardo1817: Maria Canevari perfects her homemade liqueurs in Zara (part of present day Cro-atia). Her high-quality “rosolio maraschino” draws the atten-tion of serious connoisseurs.

1821: Canevari’s husband, Girolamo Luxardo, founds a distillery in Zara to produce Maraschino.

1829: After eight years of research, Luxardo is granted an exclusive “privilege” by the Emper-or of Austria, a denomi-nation of quality that the company bears today.

1913: Third generation Michelangelo Luxardo erects a massive distillery in Zara, one of the largest in the entire Austro-Hungarian Empire.

1943/1944: The Second World War severely ham-pers industrial activity. Bombings destroy the dis-tillery along with the city.

1947: Giorgio Luxardo, the only brother to survive the war, salvages the company and builds a new distillery in Torreglia in the Veneto region of Northern Italy.

2012: The sixth generation of the Luxardo family continues to run the company.

goAt toWn sWiZZlE by Clint Rogers, Henri, Chicago

1st Place, 2012 Luxardo Cocktail Cup

1 oz. Old Potrero Straight Rye Whiskey½ oz. Luxardo Apricot

oz. Luxardo Fernet¾ oz. lemon juice

½ oz. homemade orgeat*minted crushed ice**

4 dashes Angostura Bitters3 dashes Fee Bros. Orange Bitters

Garnish with wide spiraled lemon peel and sprig

of fresh spearmint

In a collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass

half full with minted crushed ice. Begin “swizzling” cocktail with stick until cocktail

is blended and ice forms on outside of glass. Top with more minted crushed ice and gar-

nish with lemon and mint. Serve with a straw.

*Homemade orgeat: Soak 30 oz. of blanched almonds in water for 30 minutes. Drain water and add 18 oz. of

fresh water along with 2 oz. of Mandorlo almond infused grappa. Seal container and let rest overnight. The next day add contents to blender and puree. Drain through a

cheese cloth. Take the remaining liquid and add 2 cups of sugar. Bring just to a boil and then remove from heat. Add

5 dashes orange bitters and 1 tsp orange flower water. Once cool, whisk in 1 tsp. of xantham gum to stabilize.

**Minted crushed ice: Blend mint with water and add to pot. Bring to a boil until chlorophyll separates from mint.

Add mint chlorophyll to water and freeze in a shallow pan. When ready to serve, break ice away from pan and crush

ice in a clean bar towel.

Please visit MutineerMagazine.com/competitions for information on the 2013 Luxardo Cocktail Cup.

cocktAIl cUp






lUXArDoITaly

lADyBirD by Kate Grutman,

Soho House, West Hollywood

2 oz. Pink Pigeon Rum½ oz. Luxardo Sangue Morlacco Cherry liqueur

2 dashes black walnut bitters½ oz. Luxardo Fernet

1 Luxardo Maraschino Cherry for garnish

In a mixing glass, add first three ingredients over ice. Stir to chill. In a separate coupe glass, add ½ oz of Luxardo

Fernet and swirl glass until it is fully coated with the Fernet. Strain chilled cocktail from mixing glass into the

Fernet-rinsed coupe (discard excess Fernet). Drop Luxar-do Maraschino cherry into glass and serve neat.

1 | lUXArDo sAngUE morlAcco chErryLuxardo estate sour Marasca cherries are used, and the liqueur is matured for two years in vats prior to release. The Italian poet and patriot Gabriele d’Annunzio christened the liqueur “Morlacco’s Blood” in honor of the Morlaccos, who were fierce warriors of Dalmatia that fought for the Republic of Venice and defended their homeland against the Turks. 30% aBV

GOLD MEDAL - Wine and Spirits Wholesalers of America 2012

2 | lUXArDo EsprEssoA luscious coffee liqueur from Luxardo in-fused with coffee from Brazil, Colombia and Kenya, with Arabica coffee dominating the blend. Serve neat, on the rocks or in your favorite coffee liqueur cocktail. 27% aBV

90 - 95 POINTS. SUPERB. - Wine Enthusiast

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3 | lUXArDo AmArEtto Di sAschirAA classic almond flavored liqueur with a fragrant aroma and well-rounded taste, it is distinguished from other amaretto because it’s slightly dryer with a hint of vanilla. It is aged for eight months in larch vats before bottling and is a standout amongst its competitors. 28% aBV

“The gloriously brilliant new copper penny/shimmering bronze color is im-mensely fetching...An excellent, textbook amaretto bouquet. Mellow, almondy, fruity, and luscious in the mouth right from the palate entry. The midpalate is velvety smooth texture-wise. The aftertaste is round, sweet, nutty, and very extended.” - F. Paul Pacult, The Spirit Journal

DOUBLE GOLD. BEST OTHER LIQUEUR AND BEST LIQUEUR IN SHOW. - New York World Wine & Spirits Competition 2011

PLATINUM - The SIP Awards International Spirits Competition 2011

lUXArDoITaly

4 | lUXArDo triplUm (triplE sEc) aVaIlaBlE IN 750ml & 1l

The refined Luxardo Triplum is the result of the distillation of bitter oranges from Curaçao and sweet oranges and tangerines from Sicily, further enriched by the delicate aroma of mandarin orange blossoms from the Middle East. Luxardo’s Triplum Orange Liqueur is vibrant, sharp and elegantly dry, with ripe flavors bursting from the glass. Use it in your top-shelf margarita recipe. 39% aBV

DOUBLE GOLD MEDAL. BEST FRUIT LIQUEUR IN SHOW. - New York World Wine & Spirits Competition 2011

“Don’t overlook Luxardo Triplum Orange, a top-shelf triple sec that works well when sipped over ice or used in cocktails.” - Gary Regan, Wine Enthusiast

5 | lUXArDo ApricotOne of the few apricot-based liqueurs in the world, Luxardo Apricot is an infusion of apricot peels that is aged in oak for three months before bottling. Apricot Luxardo gained distinction winning the first prize in a competition for the new and most innova-tive Italian liqueur, which was held in Rome in 1935. This is why the label states “Liquore della Lupa,” Lupa being the symbol of Rome. 30% aBV

VERY GOOD. STRONG RECOMMENDATION. - Ultimate Spirits Challenge 2012

6 | lUXArDo limoncElloFirst advertised in 1905, Luxardo Limoncello is an authentic Italian lemon liqueur that is extremely popular in Italy served straight up and chilled, or on the rocks with soda or tonic. Luxardo’s time-hon-ored production methods of infusing alcohol with peels, pulp and juice enhances the natural aroma and bright citrus taste of lemons harvested in Southern Italy. 27% aBV

“...in a word luscious; a superb, under-stated and classy limoncello.” - F. Paul Pacult, The Spirit Journal

7 | lUXArDo AngiolEttoLuxardo Angioletto is a traditional Italian hazelnut li-queur. Hazelnuts are shelled, toasted and crushed, then infused in a solution of alcohol and water. The hazelnut infusion is distilled to produce a natural hazelnut distillate. A number of natural extracts, including cocoa and vanilla, are blended with the hazelnut infusion and hazelnut distillate. 24% aBV

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Addition

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thE lAst Wish by Francesco Lafranconi,

Southern Wine & Spirits Dir. of Mixology

1 oz. Luxardo Amaro Abano 1 oz. Luxardo Amaretto di Saschira

2 oz. espresso coffee (preferably hot) 1 scoop of vanilla ice cream

Shake first three ingredients with ice then strain into a cocktail glass previously rimmed with cacao nibs.

Then float the ice cream scoop. garnish with cacao nibs.

lUXArDo ITaly

1 | lUXArDo BittErBitter is a Campari-style aperitif that Luxar-do has been making since 1885. The exotic flavor comes from the infusion of refined herbs and spices such as sweet orange, bitter orange, rhubarb, mint, marjoram and thyme. Drink it before dinner to stimu-late the appetite. Serve straight at room temperature, on the rocks, with water and a lemon slice, or in the Venetian style with sparkling water. 25% aBV

“Luxardo Bitter, on the other hand, offers an even more bracing bitter-forward taste than Campari...in the Negroni, Luxardo Bitter absolutely shined.” - Jason Wilson, The Washington Post

2 | lUXArDo FErnEt AmAroA strong bitter amaro, Luxardo Fernet undergoes a prolonged infusion of herbs and spices such as licorice, condurango, cardamom and cinnamon, even including the rare enzian and saffron. Luxardo has produced this Fernet since 1889, known for its ability to stimulate the digestive juices. 40% aBV

“Fernet Luxardo, from the Veneto, gets downright aggressive with its herbal qualities and finishes with cleansing menthol and eucalyptus notes.” - StarChefs.com

3 | lUXArDo AmAro ABAnoThe quintessential after-dinner cordial, Amaro Abano originated in 1952. Amaro means “bitter,” and Abano was an old Roman spa in the Veneto region around the year 1600, as depicted on the label. The herbs in this Amaro grow wild in the Euganean Hills and are infused along with cardamom, cinnamon and bitter orange peel. Amaro Abano is a medium bitter, extremely popular in Italy, especially in the Veneto, and drunk straight after a meal with or without ice to help digestion.30% aBV

DOUBLE GOLD MEDAL. BEST LIQUEUR IN SHOW. - New York World Wine & Spirits Competition 2012

“The flavor is very sweet upfront, with a warm earthy finish marked by notes of car-damom, cinnamon and bitter orange peel. Drink this one on ice after dinner, alone or topped with soda.” - Imbibe Magazine

lUXArDo ApEritiVoLuxardo Aperitivo is the result of a well balanced infusion of herbs, roots and citrus. 11% aBV

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lUXArDo ITaly

4 | lUXArDo AnicE FortEAnice Forte is a classic anise liqueur that has been produced by Luxardo since 1936. An infusion of Chinese star anise is brought to life with Luxardo’s signature complexity and cleanliness. 40% aBV

5 | lUXArDo AnisEttESince 1919, Luxardo has produced Anisette, a classic Italian anise-based liqueur. Luxardo Anisette is among the most popular drinks in the Mediterranean, and is obtained by the infusion of Chinese star anise and cocoa distillate. Not as sweet as Anice Forte, this is an excellent example of a liqueur with an anise base for those interested in a spirit with a more refined, fresh anise flavor. 27% aBV

6 | lUXArDo sAmBUcA pAssionE nErALuxardo Passione Nera is created through the infusion of green anise, elderberries and various spices. The anise is from Sicily and the wild elderberries are picked in the Euganean hills near Padova. The flavor is different from traditional Sambuca, owing to a special blending of spices focusing on cardamom, seeds of East Indian herbs, and a spice from the ginger family. 38% aBV

- F. Paul Pacult, The Spirit Journal

7 | lUXArDo sAmBUcA DEi cEsAriSambuca is Italy’s national anise-based liqueur, and Luxardo Sambuca is an exquisite and well-balanced example. Luxardo Sambuca is strictly Italian and produced with the infusion of elderberry and green anise. The elderberries grow on the Euganean Hills near Padova where the Luxardo distillery is located. Since antiquity, elderberries have been known for their digestive and tonic benefits, which Luxardo has trans-ferred to this classic anise-based liqueur. 38% aBV

“Clear as rain water and impeccably pure; the prickliness of the spirit comes to the forefront in the second sniff — Luxardo Sambuca holds its own and gets recommended by the [Spirit Journal] by virtue of its true-to-the-source quality.” - F. Paul Pacult, The Spirit Journal

DOUBLE GOLD - San Francisco World Spirits Competition 2011

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Addition

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1 | grAniEr mon pAstisslaur / fraNcE

Pastis Granier contains a large amount of anise, extracted from star anise and rectified according to very strict guidelines to keep only the best and most alluring flavors. There is licorice in the infusion as well, obtained by a cold process designed to capture delicate aromas. Other ingredients include vanilla, cocoa, caraway, tonka bean, coriander and fennel. The care in selecting the ingredients and assembling them into Granier Mon Pastis gives the pastis its characteristic taste, which has long been loved by connoisseurs in Provence. 45% aBV

91 POINTS. EXCEPTIONAL. “Orange-brown hue. Turns a light tan color with water. Spicy anise aromas. Intense anise flavors with a hot, spicy, tongue-numbing quali-ty and a long spicy finish. Dried fruit notes.” - Beverage Testing Institute

chinchón gONzálEz Byass / spaIN

Following the traditional methods of distillation for the Chinchón region dating back to the 17th century, these anise-flavored liqueurs are the result of hand-crafted tech-niques using high quality ingredients. Chinchón is made with green anise using mac-eration and simple distillation in copper alembic stills. Both the dry and sweet versions are perfect as an aperitif or after meals as a digestif, either on its own or with ice.

chinchón sWEEt 35% aBV 3 | chinchón Dry 43% aBV

chinchón: thE BEVErAgE lEgAcy oF A spAnish toWnLike many old world spirits, the Chinchón liqueur shares its name with the town from

which it originates. Boasting picturesque historical buildings and known for its circular plaza, Plaza Mayor, the town of Chinchón is located 30 miles southeast of Madrid and is a popular destination for tourists. Chinchón has been a local beverage tradition for

centuries, and was named a Royal House Provider by Queen Maria Christina in the 1830s. Today, gonzález Byass’ “Alcoholera de Chinchón” is the only commercial distillery in the

town that produces the spirit.

2 | prADo pAstis DE mArsEillEslaur / fraNcE

Prado Pastis de Marseille is a strong local favorite in the south of France. From its original home in Marseille, the popularity of Pastis Prado has spread throughout Provence and the Riviera, winning friends in small cafes in the region. 45% aBV

“A great buy with a fresh, clear anise aroma, a milky color, and a rooty, earthy flavor. Instant Provence.” - Doug Biederbeck, Saveur

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6 | pontArliEr-AnisDIsTIllErIE armaND guy / fraNcE

The Distillerie Armand GUY was founded by Armand Guy in 1890 after honing his craft with some of the most prestigious absinthe master dis-tillers in Pontarlier, most notably Vichet. Some absinthe distilleries dis-appeared after the controversial spirit was outlawed in France in 1915; others became dormant until the distillation of anise was re-authorized in 1921. It was at this time that Pontarlier-Anis was born. This is the last family distillery in Pontarlier, and there have been four successive generations of distillers since 1890. Pontarlier-Anis is an all-natural, complex anise without artificial coloring and made from only the finest ingredients. 100-year-old alembics are used, giving Pontarlier-Anis a delicate, dry taste. 44.8% aBV

thE FlAVors oF VErVEinE

Verveine du Velay is created from the harmonious fusion of 32 mountain

spices and aromatic herbs. The central ingredient is Verbena, which is grown in the mountainous Velay

region, along with cloves, coriander, honey, anise and thyme. All are

brought together using a traditional recipe that is over 150 years old.

VErVEinE DU VElAyVéDrENNE / fraNcE

It was in 1859 that an inspired herbalist, Joseph Rumillet-Charretier, who was an apothecary by profession, discovered the formula for Verveine du Velay. In 1886, 27 years after the creation of this Verveine du Velay, Ru-millet-Charretier, who had become an industrialist in the region, hired his distant relative Victor Pagès to be company director. Victor was the first in the Pagès dynasty to invest himself in Verveine du Velay, and he continued the company’s expansion through his tenure, which lasted until 1891.

Verveine du Velay is created from the traditional recipe of a harmonious fusion of 32 mountain spices and aromatic herbs. The plants are macerated in neutral alcohol, then added to eau de vie before distillation in traditional copper stills. The resulting aromatic spirit is blended with Auvergne honey, sugar and water in varying proportions to create these delicious selections.

VErVEinE VElAy JAUnEFine and sweet with a golden-hay hue. Smooth and lighter than Verveine Verte but with the same palate of herbs and spices. A bal-anced honey and spice palate. The finish is soft and sweet. 40% aBV

RECOMMENDED. “The nosing passes pick up tangy scents of dill, an-ise and sage. The palate entry is sweetly herbal and root-like; the mid palate stage is intensely herbal with dashes of fennel and quinine. Ends up concentrated, medicinal and wildly herbal.” - Wine Enthusiast

4 | VErVEinE VElAy VErtEA wonderfully strong and cool herbal selection. Bright green in color with intense flavors of verbena and herbs such as angelica, sage, coriander, rosemary, pine buds, thyme, juniper, nutmeg, clove and banyan. Thick, smooth, strong and fresh on the palate. 55% aBV

RECOMMENDED. “The bouquet after aeration offers nicely melded scents of green leaves, distant herbs and mild spices. The palate entry is concentrated, herbal, leafy, vinous and only mildly spiced; the midpalate is round, gently sweet and subtle. Finishes stately with finesse and controlled power.” - Wine Enthusiast

5 | VErVEinE VElAy EXtrAThis herbal delight is well-aged and well-rounded with a light oak brown hue. The deeper tone is a result of adding a very special blend of mature cognac to the traditional recipe. This spirit is further aged in oak casks producing a lovely cognac finish with oak notes and an elegant, sweet character. 40% aBV


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DomAinE sAthEnAyVéDrENNE / fraNcE

The award-winning fruit liqueurs from the Sathenay Domaine are made using the best fruit varieties and traditional recipes of maceration.

7 | sAthEnAy crèmE DE cAssisIn the great tradition of Burgundian liqueurs, Sathenay has become synonymous with Crème de Cassis. The production of the liqueur is carried out with reverence for long-standing traditions. Harvest of the fruit starts in the beginning of July and, for optimal maturity, is completed in eight days. The blackcurrant bays are led to the fermenting room, where slow maceration takes place before they pass through a pneumatic press. Only the virgin juice and first press are used for the development of the liqueur, guaranteeing a sublime concentration of flavors. The process likewise ensures pure freshness of this blackcurrant dream, which is made up exclusively of fruit, alcohol and sugar. 19% aBV

8 | sAthEnAy crèmE DE mûrEA perfect marriage of fresh plum and alcohol. The concentration of flavor makes it easy to enjoy on the rocks and as a perfect addition to your favorite cocktail recipe. 16% aBV

9 | sAthEnAy crèmE DE pêchE DE VignEThis natural, peach liqueur offers a rich bouquet and a palate that is lively, full of fruit and very refreshing. 16% aBV

pAgès liQUEUrspagès / fraNcE

Pagès was established in 1923 in Nuits-Saint-georges, the well-ap-pointed terrain claiming some of the finest vineyards in France. All of the raw ingredients are sourced from a tight-knit group of European growers. The company initially won recognition with the outstanding quality of its Crème de Cassis, which it controls the production of at Domaine Sathenay and elsewhere. Pagès is the third leading French producer of fruit liqueurs, as well as an incontestable leader in the upmarket segment for connoisseurs and bartenders.

1 | WilD strAWBErry liQUEUr 18% aBV 2 | WhitE mint liQUEUr 21% aBV

3 | pEAr liQUEUr 18% aBV

4 | WhitE cocoA liQUEUr 25% aBV

5 | DArK cocoA liQUEUr 25% aBV

6 | crèmE DE ViolEttE 25% aBV

“Entry is stunningly violet-like, sweet, and viscous but not syrupy; midpalate shows a light touch on the violet flavoring and is actually a degree more bittersweet than the entry. For mixologists to use as a cocktail ingredient.” - F. Paul Pacult, The Spirit Journal on Pagès Crème de Violette

95 POINTS. GOLD MEDAL. - Beverage Testing Institute 2009 on Pagès Crème de Violette

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mAUrinpagès / fraNcE

Auguste Maurin founded his distillery in 1884 in the city of Le Puy-en-Velay. While Maurin produced a range of spirits, including gentiane, absinthe, vermouth and a selection of local traditional liqueurs, his focus was on the qui-nine-based Maurin Quina. When Auguste Maurin died in 1913, the distillery was taken over by his widow until 1932, when it was purchased by Re-gis Vey, who merged it with his own distillery in the town of Espaly-Saint-Marcel and eventually passed it on to his son, Regis Vey II. In 1987, the Renaud-Cointreau group bought the Maurin brand, putting it under the direction of Pagès Distillery and setting the stage for the Maurin Quina’s renaissance today.

11 | mAUrin QUinAMaurin Quina is a delicately red-hued aperitif, composed of a sweet white wine fortified with an infusion of wild cherries and quinine in a neutral grape spirit, with measured amounts of cherry brandy, lemon and cherry juice added. The subtle wine background elevates an array of tamed wild cherry flavors with light lemon and almond notes. 16% aBV

90 POINTS. EXCELLENT. HIGHLY RECOM-MENDED. - Ultimate Spirits Challenge 2011

mAUrin Dry VErmoUth CominG Soon

mAUrin WhitE VErmoUth BlAnc CominG Soon

mAUrin rED VErmoUth roUgE CominG Soon

Following in the footsteps of Maurin Quina, Maurin is launching a series of three traditional vermouths using the original Maurin recipes from the early 1900s. Fortified wine is infused with coriander, cinnamon, nutmeg, clove, absinthe that is distilled in-house, and other traditional herbs and spices.

10 | noyAU DE poissyVéDrENNE / fraNcE

A favorite in Paris since the 18th century, Noyau de Poissy is the oldest liqueur in France. Historically, this liqueur was popular with merchants, passen-gers of the Galliot, and cattle traders, and was the main liqueur served at Parisian inns. This clear liqueur has apricots and almonds at its core, which undergo a lengthy maceration in cognac and a vari-ety of spices. The specific details of production are jealously guarded, which only adds to the mystique of this signature spirit. Delightfully fragrant, the liqueur is a wonderful addition to cakes, fruit salads, creams and crêpe batter, a delicious addition to cocktails as well as served as an apéritif. 40% aBV

mAUrin QUinA’s iconic imAgE

Auguste Maurin saw great market potential for Maurin Quina, so

much so that he commissioned famous artist Leonetto Cappiello to create the iconic artwork of the green devil breaking open a Mau-rin Quina bottle. Cappiello was an

Italian poster designer living in Paris, and today he is well known for his contribution to advertising design, leaving behind a legacy of over 500 poster designs, though his artwork for Maurin Quina is

widely regarded as his most influ-ential piece of work.

WEst coAst VEspEr by Russell Davis,

2012 Nightclub and Bar "Bartender of the Year"

1 oz. HOPHEAD Vodka1 oz. Junipero Gin

½ oz. Maurin Quina

Combine all ingredients into a mixing glass and add ice. Stir until proper dilution and strain

into a chilled Champagne coupe. garnish with an orange peel.

“Maurin Quina should be an integral part of any dynamic

craft cocktail program. It stands amazingly well on its own or as an ingredient in a well crafted cock-

tail. The diversity is limitless.”

- RuSSELL DAVIS

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3 | pommEAU DE normAnDiE chrIsTIaN DrOuIN / fraNcE

Pommeau de Normandie is the harmonious combi-nation of apple juice and calvados from the famous Christian Drouin estate. The apples are grown in Normandy orchards and the apple juice (the “must”) is mixed before fermentation with calvados in the proportion of two-thirds must to one-third calva-dos. Christian Drouin uses 20 types of apples to make Pommeau de Normandie. The mellowness of Christian Drouin pommeau is the result of aging in oak casks for three to four years. A pleasantly light and fruity drink, it has a crisp, clean taste of apples and a refreshing and enjoyable finish. Pommeau de Normandie is a delightful and refined aperitif and an excellent accompaniment to desserts. 17% aBV

“Pommeau de Normandie is exuberantly fruity, slips down the throat far too easily given its 17% alcohol content, and once in the mouth, its freshness as well as its aroma of baked apples and buttery brown sugar are quite fascinating.” - Robert M. Parker, Jr.

cAscADor cocKtAil

1¾ oz. Pommeau de Normandie¾ oz. Luxardo Amaretto

¾ oz. No.3 London Dry Gin

Combine ingredients with ice and stir. Strain into a martini glass.

pinEAU DEs chArEntEschâTEau mONTIfauD / fraNcE

Pineau des Charentes is the result of stopping the grape juice fermentation within hours of the pressing by blending it with cognac that is at least one year old, a process that originally occurred by mistake in 1589. Today, Pineau des Charentes production is strictly controlled to ensure high quali-ty, and it must be made by pineau producers in the Cognac region using extremely ripe grapes.

1 | pinEAU DEs chArEntEs BlAncWhite pineau can be made with ugni blanc, colombard, folle blanche, montils, semillon and sauvignon blanc grapes, among others. Château Montifaud, however, uses only ugni blanc (20%) and colombard (80%). The ugni blanc grape gives the finesse and elegance and a little bit of acidity, while colombard provides the rich aroma. 18% aBV

2 | pinEAU DEs chArEntEs roséChâteau Montifaud uses only merlot and cabernet franc grapes in the production of their red pineau, requiring 48 hours of maceration as the grape juice must not begin fermentation. 17% aBV

“Never have I been so enchanted by a before dinner drink as this.” - Robert M. Parker, Jr. on Pineau des Charentes

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BriottEt fraNcE

After six generations of being a family producer, high quality fruit sources and selection for all of the fine Briottet spirits are of paramount importance. To have world-class sources of supply ensures ample quantity and quality, with environmen-tal sustainability always a priority. Today, Briottet offers a wide range of exquisite liqueurs, led by the flagship benchmark Crème de Cassis de Dijon.

4 | BriottEt crèmE DE cAssis DE DiJon aVaIlaBlE IN 375ml & 750ml

Briottet sources its cassis from the fields surrounding the town of Dijon. Briottet started as a negotiant in 1836. Soon, the family branched into production and introduced its specialty, Crème de Cassis de Dijon. The liqueur must be produced within the commune of Dijon. Briottet uses only one variety of blackcurrant, Noir de Bourgogne, which is considered to be the best. The aroma is striking and ripe, foreshadowing the rich flavors to come. 20% aBV

GOLD MEDAL - Drinks Business Liqueur Masters 2011

“Crème de Cassis doesn’t come any better than this; a masterpiece.” - F. Paul Pacult, The Spirit Journal

BriottEt crèmE DE FrAmBoisE aVaIlaBlE IN 375ml & 750ml

To achieve the vivid flavor of wild raspberries, several varieties of raspberries are blended and macerated in alcohol. 18% aBV

5 | BriottEt crèmE DE mûrE Small, natural wild blackberries are used to obtain the ideal extract of the delicate fruit. 18% aBV

96 POINTS. SUPERB. - Wine Enthusiast

6 | BriottEt mAnDArinE Pure zest of the tangerine fruit is extracted through Briottet’s classic distillation method. The spirit is then masterfully blended to give ultimate finesse and mellow-ness to Briottet Mandarine. 25% aBV

7 | BriottEt crèmE DE cErisE Whole sour cherries from the Rhône Valley are macerated separately in extra fine alcohol, and during weeks in the tanks, the fruit infuses the distillate with pure aroma and color. 18% aBV

BriottEt crèmE DE pêchE DE VignE aVaIlaBlE IN 375ml & 750ml

Made from a small and flavorful wild peach native to the Burgundy region of France. The fruit notes balance a slight nuttiness and pleasantly tangy tannic element easing into a honey finish. 18% aBV

8 | BriottEt crèmE DE noisEttE Noisette is made from the finest hazelnuts and is excel-lent in cocktails. 25% aBV

9 | BriottEt crèmE DE BAnAnE The juice of Canary bananas from Costa Rica give this liqueur a freshness and purity. 25% aBV

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1841: The future King Edward is born on november 9th at st James’s Palace, london.

2011: The King’s Ginger liqueur is imported into the united states for the first time.

1760: During George iii’s reign, Berry Bros. & rudd first supplies the British royal Family and has contin-ued to do so to the present day.

1698: Berry Bros. & rudd is established at no.3, st. James's street, london, mak-ing it the oldest wine and spirits merchant in london.

1903: The King’s Ginger liqueur is specifically commissioned for King Edward Vii who grants Ber-ry Bros. their first royal Warrant.

1910: King Edward dies at Buckingham Palace.

the history of the King’s ginger

thE King’s WAEs hAilby Michael Jack Pazdon,

Goose & Gander, Napa Valley

1 oz. Christian Drouin VSOP Calvados¾ oz. The King’s Ginger Liqueur

¾ oz. lemon juice½ oz. Carpano Antica Formula

½ oz. egg whitedash house-made grenadine*

dash Luxardo Maraschino5 drops gingersnap spice tincture**

5 drops Genevieve

Combine all ingredients, aside from the genever, in a mixing glass, dry shake

for 10 seconds, add ice, shake hard and double strain into a chilled coupe. Float

dehydrated apple chip, fresh grated nutmeg, rosemary flowers, 5 drops

gingerbread spice tincture and 5 drops genevieve on top of foam.

*Bring 1 part fresh pomegranate juice to just below a simmer then add 1.2 parts

granulated sugar, stir until dissolved. Let cool then add rose water to taste. Bottle

and refrigerate.**Grind 2 tsp. cloves, 2 cinnamon sticks, 9 black peppercorns. Grate 2 whole nut-megs. Toast gently in a pan, remove and combine with 1 oz. grated ginger and 1

c. over-proof rum in an airtight container. Steep for 2 weeks, shaking daily. Strain

and bottle in a medicine dropper.

thE King’s gingEr liQUEUrBErry BrOs. & ruDD / uk

The King’s Ginger is a high-strength liqueur created from the careful maceration of ginger root and the judicious addition of citrus in the form of lemon oil.

This rich golden liqueur has a pronounced spicy ginger emphasis and a delightfully crisp flavor, and has been appreciated by bon viveurs, sporting gentlemen and high-spirited ladies ever since its royal inception.

The King’s Ginger was specifically formulated by Berry Bros. & Rudd in 1903 for King Edward VII. Rich and zesty, the liqueur was created by the royal physician to stimulate and revive the King while being exposed to the elements in his new horseless carriage, the Daimler.

The life of King Edward was defined by a stocked social calendar and a devotion to entertainment in the best com-pany. The brand’s mission is to ensure that whatever the time of year, there is always an excuse to enjoy a glass of The King’s Ginger. 41% aBV

94 Points. outstanDinG. - The Tasting Panel Magazine

"In my opinion, the best ginger liqueur is the delicious-ly spicy and tingling King’s Ginger, which also has the rich back story of having been created by London’s Berry Bros. & Rudd in the early 20th century for King Edward VII. The King’s Ginger launched in the U.S. in 2012. What sets it apart is its higher proof (82), which brings bigger flavor to cocktails." - Jason Wilson, The Washington Post

“The legendary British merchant [Berry Bros. & rudd] was all over the place this year, bringing us this fantas-tic ginger liqueur made from Glenrothes single malt whisky, macerated ginger, lemon peel, and a bit of cane sugar. you can drink it alone, with ginger beer for an extra kick, or in numerous cocktails.” - David Driscoll, K&L Wine Merchants

cUrAÇAo oF cUrAÇAosENIOr & cO. / curaçaO

Senior & Co. makes the world's only authentic curaçao on the small island of Curaçao, just north of Venezuela, using indigenous Laraha oranges. The peel of each fruit is cut into four sections, which are roughly triangular. For this process, a wooden knife is used, as a metal knife would stain the peels. The sections of peel are put on a metal plate under the sun to dry, which takes approximately five days. Under no circumstances can the peels become wet, so great care must be taken to cover the peels at night or if it is raining. The rest of the fruit is used as food for the goats. The dried peels are then put into jute bags, which are hung inside the still with alcohol and water for four days. Afterwards, the jute bags are taken out and the other secret ingredients are put into the still for an additional two days. The clear Curaçao of Curaçao liqueur is the end result, and the bottling and labeling of the liqueur is done by hand. 31% aBV

92 Points. “The original Curaçao; deep orange amber color, sweet, rich and complex with candied oranges and bitter orange peel.” - Anthony Dias Blue, The Tasting Panel Magazine

1 | clEAr cUrAÇAo 2 | orAngE cUrAÇAo 3 | BlUE cUrAÇAo

thE choBoloBo mAnsion

Built in the early 1800s, the Chobolobo Mansion, or "country

estate," has housed Senior & Co. since 1946 and is a popular travel destination offering tours

and tastings.

thE only AUthEntic cUrAÇAo

Senior & Co.’s Curaçao of Curaçao stands alone as the only truly authentic curaçao

in production today. It is made using native Laraha bitter oranges, which originated

from Spanish Valencia oranges and today come from a small plantation on the eastern part of the island. There are only 45 Laraha trees on the plantation which are harvested twice a year, limiting the amount of curaçao

that can be produced.

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1800 20001700 1900

the leGAcy of 3 St. JAMeS'S Street: BErry BrOs. & ruDD’s wINE shOp aT 3 sT. JamEs's sTrEET has chaNgED lITTlE sINcE IT was OpENED By ThE wIDOw BOurNE IN 1698, makINg IT ThE OlDEsT wINE aND spIrITs mErchaNT IN lONDON, aND quITE pOssIBly ThE wOrlD. frOm rOOTs as a mErchaNT sEllINg prOVIsIONs, ExOTIc spIcEs, TEa aND cOffEE, ThE shOp ulTImaTEly BEcamE a fINE wINE mErchaNT. Early ON, ThEy NOT ONly supplIED ThE fashIONaBlE cOffEE hOusEs, BuT alsO BEgaN wEIghINg cusTOmErs ON gIaNT cOffEE scalEs. rEcOrDs Of cusTOmErs’ wEIghTs, INcluDINg ThOsE Of lOrD ByrON, wIllIam pITT aND ThE aga khaN, spaN ThrEE cENTurIEs aND cONTINuE TO BE aDDED TODay. ThE shOp rEmaINs rElaTIVEly uNchaNgED, aND TracEs Of ITs hIsTOry, INcluDINg hIsTOrIcal DOcumENTs aND arTIfacTs,

hoPhEaD VoDKaJuniPEro & GEnEViEVEno.3 lonDon Dry Gin

BErrys' oWn sElECtionsthE PinK PiGEon oriGinal ruM

PEnny BluE ruMEnGlish harBour ruM

yPióCa CaChaçaChinaCo tEquila

Vodka, gin, rum, cachaça, & tequila

arE ON DIsplay. BErry BrOs. & ruDD fIrsT supplIED wINE TO ThE BrITIsh rOyal famIly DurINg ThE rEIgN Of kINg gEOrgE III aND has cONTINuED TO DO sO TO ThE prEsENT Day, aND currENTly hOlDs TwO rOyal warraNTs; fOr h.m. ThE quEEN aND h.r.h. ThE prINcE Of walEs.TODay, mEmBErs Of ThE BErry aND ruDD famIlIEs, lED By sEVENTh-gENEraTION chaIrmaN sImON BErry, cONTINuE TO BuIlD ON ThE cENTurIEs Of ExpErIENcE wITh BErry BrOs. & ruDD’s hIghly acclaImED lINE Of spIrITs INcluDINg ThE kINg’s gINgEr lIquEur (pg. 36), NO.3 lONDON Dry gIN (pg. 42), BErrys' OwN sElEcTIONs rums (pg. 43), ThE pINk pIgEON OrIgINal rum (pg. 45), pENNy BluE rum (pg. 45) aND ThE glENrOThEs (pg. 55).


VODka


gIN


Anchor Distilling compAny usa

hophEAD VoDKAFounded in San Francisco more than 100 years ago, Anchor Brewing & Distilling Company remains an innovator in the beverage industry. Fritz Maytag, the pioneer of modern craft brewing, became the instrumental force behind the compa-ny’s resurrection in 1965 and sparked the modern craft spirits movement in the United States. Today, Anchor continues its tradition of artisan craftsmanship with the launch of HOP-HEAD Vodka.

David King, president of Anchor Distilling Company and the creative mind behind sev-eral Berry Bros. & Rudd brands, arrived at Anchor in 2011 and was immediately mes-merized by the evocative smell of hops permeating the brewery and distillery. “When I arrived at the brewery I was fascinated by the natural process of brewing these great flavorful beers and the evocative smell of hops in the air. I knew that there would be some technical challenges but I was sure we could distill a unique and interesting spirit using our small pot stills and certain varieties of hops from the brewery.”After a great deal of experimentation and trial and error, head distiller Bruce Joseph and brewmaster Mark Carpenter, two of the original visionaries of the com-pany, developed HOPHEAD Vodka using small copper pot stills and two varieties of hops. The result is a vodka built on flavor, but not a “flavored” vodka. This pre-mium craft spirit captures the fresh, aromatic character of hops without the typical bitterness, and achieves a worthy spot in the Anchor Distilling portfolio. 45% aBV

hoppED Up mAry by Russell Davis

2 oz. HOPHEAD Vodka6 oz. tomato juice

1½ tsp. Demitri’s Bloody Mary Seasoning¼ oz. fresh lemon juice

Combine all ingredients in a chilled mixing glass rimmed with fine sea salt and stir to mix. Add ice. Stir lightly again to mix. garnish with a cocktail shrimp, Duke’s Lemon Zest, fresh

ground pink peppercorn (black pepper is a fine substitute) and a fennel stalk.

sAn FrAn shAnDy by Russell Davis,

2012 Nightclub and Bar "Bartender of the Year"

2 oz. HOPHEAD Vodka 1 oz. fresh lemon juice

½ oz. The King’s Ginger Liqueur ½ oz. honey syrup

½ oz. egg white 2 dashes Angostura Bitters

3 oz. Brekle’s Brown Ale

Combine HOPHEAD Vodka, lemon juice, The King’s ginger Liqueur, honey syrup, egg

white and bitters in a shaker and dry shake to emulsify egg whites. Add ice and shake

vigorously until proper dilution. Strain into a chilled fizz glass. Empty ice out of shaker and fill shaker with ale to create a froth. Pour this froth over the drink and garnish with half an

orange wheel.

gEnEViEVE gEnEVEr-stylE ginGenevieve genever-style gin is an offshoot of Anchor Distilling Company’s research into the history and evolving production methods that led to modern gin. In the late 19th century, technological advances enabled distillers to produce neutral spirits at very high proofs. When re-distilled with complex blends of juniper berries and other nat-ural botanicals, these neutral spirits were transformed into what is known today as modern “distilled dry gin.” The earliest gins, however—which came to be known as “genever” (or “Geneva gin,” or “Hollands gin,” or “Schiedam-style gin”)—were a very different product. To be sure, juniper berries and other botani-cals are used in both styles, but 17th century “genever” gin was distilled in primitive pot stills from a grain mash. Genevieve is Anchor’s interpretation of this ancient and myste-rious gin style. A grain mash of wheat, barley, and rye malts is used, which is distilled in a traditional copper pot still with the same botanicals used in Anchor’s modern “distilled dry gin,” Junípero Gin. Many early cocktail recipes that call for “gin” actually mean “genever gin,” which has a strong flavor profile because it is pot distilled from a grain mash. The most common way to consume genever has always been straight: either chilled, over ice, or, best of all, shaken with ice. A slight haze may form, which is normal for this all-natural product. 47.3% aBV

“Kudos to Fritz Maytag and the distillers at Anchor for putting out Genevieve. If you can score a bottle, do it.” - Matthew Row-ley, Author of “Moonshine!”

lEFt coAst by Jim Meehan, PDT,

New York City, from "The Making of Liqueurs" workshop,

Tales of the Cocktail 2012

¼ oz. Anchor Genevieve½ oz. Luxardo Maraschino

Liqueur¼ oz. Pagès Parfait Amour

¼ oz. Clear Creek Plum Brandy

½ oz. lemon juice½ oz. pineapple Juice

Shake with ice and strain into coupe glass.

Anchor Distilling compAny usa

JUnípEro ginAmerica's Original Craft Gin: Junípero Gin is made by hand in the classic London dry gin tradition, utilizing more than a dozen botanicals in their natural state in a small copper pot still at the small distillery on Potrero Hill in San Francisco, making it the first post-Prohibition craft gin distilled in the United States. Junípero is not chill-filtered, allowing the botanicals to marry gently and shine through the finished gin, and the higher proof of 98.6% brings forward the flavors in cocktails. The predominant flavor and aroma of a modern gin will always come from juniper (dried berries of the “common juniper,” Juniperus communis), but the wonderful challenge for the distiller is in selecting and blending from a wide variety of additional, exotic botanicals in order to impart a uniquely satisfying, balanced character to the gin. To create the secret proprietary recipe for Junípero, the Anchor Distilling team applied the knowledge gained from 10 years of mixing herbs, spices and botanicals for Anchor Brewing Company’s annual Christmas Ale.The result is a distinctive, intriguing complexity in Junípero Gin that is light, crisp and clean, combining a deep and mysterious spiciness with subtle delicacy. 49.3% aBV


“Smooth, clean and very dry with assertive, classic flavors of juniper and citrus: a martini with one eyebrow raised.” - Eric Asimov, New York Times

“Arguably America’s greatest gin.” - Oliver Schwaner-Albright, Departures Magazine

GOLD MEDAL. BEST GIN IN SHOW. - New York World Wine & Spirits Competition 2012

50/50 split by Brooke Arthur,

San Francisco bartender

1½ oz. Junípero Gin¾ oz. Dolin Dry Vermouth

¾ oz. Dolin Blanc Vermouth

1 dash of Bitter Truth Orange Bitters

Stir gently and garnish with a lemon twist.

Addition

nEW

“Junípero's higher proof helps elevate the flavors

mixed in a cocktail.”

- BROOKE ARTHuR


gIN


rum


DUKE’s clAssic Dry mArtini by Alessandro Palazzi Duke’s Hotel, London

1 tsp. extra dry vermouth3 oz. No.3 London Dry Gin

1 Amalfi lemon

Pour the extra dry vermouth into a frozen martini glass (7 oz. or 5.5 oz. glass) and coat in a circular motion. Top up the glass with ice cold No.3 London Dry gin. Pare the rind of an Amalfi lemon, and give it a twist to

extract the oils into the glass.

thrEE FrUits & thrEE spicEs oF no.3 gin

“Just three fruits and three spices, collectively known as botanicals, are all we deem essential to the flavor of No.3 London Dry Gin. Juniper,

from Italy, not only gives gin its name, but also the unmistakable gin taste of pine and

lavender. Sweet Spanish orange peel provides freshness in the form of clean, crisp citrus.

Grapefruit peel gives an extra zingy lift. Angel-ica root delivers an earthy quality and helps

to make the gin dry. Moroccan coriander seed releases a lemon flavor and a spicy, slightly peppery finish. And finally, cardamom pods

add a spicy, aromatic, yet warm bite”

- DR. DAVID CLuTTON, Creator of No.3 London Dry Gin

coriAnDEr

grApEFrUit pEEl

orAngE

AngElicA root

cArDAmom

JUnipEr

no.3 lonDon Dry ginBErry BrOs. & ruDD / uk / DIsTIllED IN hOllaND

No.3 London Dry Gin is distilled using a propri-etary recipe of Berry Bros. & Rudd, London’s oldest wine and spirits merchant. The name No.3 refers to the address on St. James’s Street in London, the home of Berry Bros. & Rudd since 1698. The inspiration for the key on the bottle comes from that used to open the door to the Parlour, considered the heart of the shop and one of the oldest chambers of No.3 St. James's Street. No.3 was created to be the last word in gin for a dry martini. With juniper at its heart, No.3 unashamedly celebrates the integrity and character of traditional London dry gin, featuring the complex flavors of three fruits and three spices distilled in traditional copper pot stills. 46% aBV

BEST GIN. GOLD MEDAL - International Spirits Challenge 2012

“A harmonic balance opens in proper gin tradition with soft sweet pine, supported with clementine notes, a hint of chai and a very clean dry finish.” - Anistatia Miller & Jared Brown, Museum of the American Cocktail

BEST GIN OF THE YEAR. “In a year that was absolutely packed with exciting, new gins, there was one that simply stood above the rest. Picture all the flavors you love about gin - the juniper, the herbaceousness, the little hints of citrus peel, the pepper, etc. - and concentrate them. Then remove the things you may not enjoy - the bitterness, the heat, the burn, etc. The result is the No.3 Gin.” - David Othenin-Gi-rard & David Driscoll, K&L Wine Merchants

DOUBLE GOLD MEDAL. BEST GIN. BEST WHITE SPIRIT. - Wine & Spirits Wholesalers of America 2011

94 POINTS. GOLD MEDAL. - Beverage Testing Institute 2011

BErrys' oWn sElEctionsBErry BrOs. & ruDD / uk

Long before their famous Cutty Sark blend was created in 1923, Berry Bros. & Rudd was sourcing and bottling rum along with other premium spirits. They continue to seek out ex-ceptional casks and spirits and offer a diverse range to suit every palate and occasion. The range of spirits has been expanding over the years, and Berry Bros. & Rudd takes pride in selecting only the most exceptional casks of fine rum for Berrys’ Own Selection Rums.

PRODUCER / DISTILLERY OF THE YEAR - 2011 K&L Awards on Berry Bros. & Rudd

1 | BErrys’ FiJAn rUm 9 yEAr olDDistilled from molasses at South Pacific Distillery using a contin-uous still. Beautifully balanced, giving soft ripe fruit and acacia honey on the nose. The palate delivers ripe fruit, treacle and light wood with a clean and lingering finish. 46% aBV

HIGHLY RECOMMENDED. “Like no other rum I’ve tasted and leans in its character to rhum agricole; not designed for rum lovers who prefer their rums candy-sweet or marshmallowy. Love it.” - F. Paul Pacult, The Spirit Journal

2 | BErrys’ pAnAmA rUm 10 yEAr olDDistilled from molasses at Don José Distillery using a four-column continuous still, which is operated by Varela Hermanos, SA. The company is the largest sugar cane spirits producer and bottler in Panama, and traces its history to 1908 when Don José Varela Blanco founded the Ingenio San Isidro sugar mill, the first in Pan-ama. Stylish golden rum delivering fruit and wood spice aromas. Generous, well-structured discrete wood and menthol palate with a long and rewarding finish. 46% aBV

HIGHEST RECOMMENDATION. “Aftertaste is long, sup-ple, succulent, and, well, bloody well perfect. A classic landmark in molasses-based rum.” - F. Paul Pacult, The Spirit Journal

3 | BErrys’ st. lUciA rUm 11 yEAr olDDistilled using pot stills at St. Lucia Distillers from molasses sourced from the river plains of Guyana. Vibrant and invigorating with a sweet honeyed nose and bright ripe fruit and herbal notes. Good length developing into full fruit, toffee and spice elements. 46% aBV

“Best rum of the year and a leading contender for my over-all spirit of the year. Honey, cherries, menthol, fruit tea, and bitter spice. I don’t know what makes it taste this way, but I wish I could find more rums like it.” - David Driscoll, K&L Wine Merchants

4 | BErrys’ BArBADos rUm 11 yEAr olDDistilled from molasses using a combination of continuous and pot stills at Foursquare Distillery, which occupies the site of a former sug-ar factory that dates back to 1636. A classy rum with a harmonious, sweet, fruity nose and balanced raisin and fig-rich depths. 46% aBV

HIGHEST RECOMMENDATION. “A prime example of why Bajan rums have for centuries been the benchmark for mo-lasses-based rums.” - F. Paul Pacult, The Spirit Journal

5 | BErrys’ gUADEloUpE rUm 12 yEAr olDDistilled at Bellevue Distillery, which is the oldest rum distillery on the island of Marie-Galante, from sugar cane juice using a continuous still. Trademark vegetal notes confirm the agricole character of this complex rum. The spirit is layered with cinnamon, coffee-cream, brittle toffee, wood and exotic fruit. Beyond the fruit, the palate has a dry edge augmented by the complex influence from the wood. The fruit takes a back seat as the spicy layer comes into play at the finale. 46% aBV

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BErry Bros. & rUDD royAl WArrAnts

Berry Bros. & Rudd first supplied wine to the British Royal Family in 1760

during King george III's reign and has continued to do so until the present day. In 1903, a Royal Warrant was

granted as wine merchants to King Edward VII, who also commissioned the creation of a ginger liqueur, today known as The King's ginger Liqueur (pg. 36). Berry Bros. & Rudd currently

holds two Royal Warrants, one for H.M. The Queen and the other for H.R.H. The

Prince of Wales, which was added in 1997. Additionally, Berry Bros. & Rudd Chairman Simon Berry serves as the

Clerk of the Royal Cellars.


rum


rum


the MeDIne eStAte: ThE mEDINE EsTaTE, hOmE TO ThE pINk pIgEON OrIgINal aND pENNy BluE, Is lOcaTED ON ThE IslaND Of maurITIus, ThE TrOpIcal paraDIsE Of ThE INDIaN OcEaN. sOmE Of ThE wOrlD’s fINEsT sugar caNE Is grOwN hErE ON ThE fErTIlE VOlcaNIc sOIl Of ThE EsTaTE, NEsTlED BETwEEN ThE azurE sEa aND TOwErINg mOuNTaINs IN ThE suNNIEsT parT Of ThE IslaND.

DEVil WEnt DoWn to gEorgiA

by Lynnette Marrero

1 1/2 oz Pink Pigeon Rum1 oz The King’s Ginger Liqueur

3/4 oz lime juice1/2 oz Briottet Creme de Cassis

1 dash Angostura Bittersclub soda

Shake and strain over fresh ice in a collins glass. Add club soda and stir.

BirD on A WirE by Kate Grutman,

Soho House, West Hollywood

1½ oz. Pink Pigeon Rum½ oz. Peychaud’s Bitters

½ oz. Luxardo Maraschino½ oz. Nikka Whisky Pure Malt 12

Stir and strain into an absinthe rinsed coupe. garnish with a lemon twist.

DEVil WEnt DoWn to gEorgiA by Lynnette Marrero,DrinksAt6 Consulting

1½ oz. Pink Pigeon Rum1 oz. The King’s Ginger Liqueur

¾ oz. lime juice½ oz. Briottet Crème de Cassis

1 dash Angostura Bittersclub soda

Shake and strain over fresh ice in a collins glass. Add club soda and stir.

pEnny BlUE mAUritiAn rUmPenny Blue is a single estate, small-batch, hand-crafted Mauritian rum that has been aged in a combination of cognac, bourbon and whisky casks at the Medine Estate. Each limited-edition batch is hand selected by two master blenders: Jean-François Koenig from Medine and Doug McIvor from Berry Bros. & Rudd. The rum is bottled at the estate upon reaching maturity, with each batch being rare and finite with its own unique personality. It is natural in color and not chill-filtered in order to preserve the complexity of the spirit.

Penny Blue takes its name from the rarest stamp in the world, “The Penny Blue,” with one stamp selling for $1.4 million at auction in 1994, and only a total of four unused stamps in existence. The stamp was printed in Mauritius in 1847, immediately becoming a collectors’ item due to a mistake on the inscription.

thE mEDinE DistillEryBErry BrOs. & ruDD / uk / DIsTIllED IN maurITIus

thE pinK pigEon originAl rUmThe Pink Pigeon is one of the rarest birds in the world and flies free in the skies of Mauritius. The Medine Distillery has been producing the finest Mauritian rum since 1926, making it the oldest working distillery on the island.It is from this natural source of sugar cane that molasses is produced to create The Pink Pigeon Original. Uniquely, the single estate rum is infused with hand-pollinated and hand-picked natural Bourbon vanilla from orchids that grow wild in the rainforest canopy of nearby Reunion and Madagascar. The vanilla gives the rum its rich and creamy texture with notes of tropical fruits and sweet spices. For extra balance and complexity, orange peel is added for freshness and zing, along with orchid petals from Reunion Is-land that release delightful honey notes with hints of white flower and gentian. This combined with the exotic, tropical flavors of spice and nutmeg make The Pink Pigeon Original as exquisite and rare as the Pink Pigeon itself. 40% aBV

hAnD-pollinAtED VAnillAPink Pigeon is infused with hand-pollinated and hand-picked natural

Bourbon vanilla that grows wild in the rainforests of Reunion and Mad-agascar. It takes two years for the vanilla to fully mature and requires

eight different stages of production, all of which are executed by hand, making it one of the most expensive spices in the world. Each vanilla batch is hand-selected by Master Blender Alain Chatel, which he can

be seen doing in the above photo.

Addition

nEW


rum


cachaça


English hArBoUr rUmaNTIgua DIsTIllEry / aNTIgua

The Antigua Distillery produces high quality rums with the finest all-natural ingredients through a skillful combination of traditional methods using a copper five-column continuous still, and they hold the distinc-tion of being one of only two Caribbean distilleries with all-copper continuous stills.

Aging is monitored carefully in specially selected 220-liter American oak casks that were previously used for aging bourbon. Antigua is well-suited for aging rum, and the 1981 vintage rum, which has spent 25 years in the barrel, is a perfect example of this; it’s as seductive as a fine cognac and perfect for savoring with a fine cigar.

1 | English hArBoUr 5 yEAr olDThis English Harbour selection is aged in American oak casks for a minimum of five years, and is an impeccably smooth, light-bodied rum. The rum has a polished copper hue with aromas of smoke, cherry, orange rind and burnt sugar. Notes of ripe apple, coconut and hints of cinnamon are followed by slightly sweet coconut and spice on the palate with a long and smoky finish. 40% aBV

BEST RUM IN SHOW. GOLD MEDAL. - New York World Wine & Spirits Competition 2011

DOUBLE GOLD - San Francisco World Spirits Competition 2004 & 2005

GOLD MEDAL - Wine & Spirits Wholesalers of America 2011

GOLD MEDAL. 95 POINTS. - Beverage Testing Institute 2012

2 | English hArBoUr rEsErVE 10 yEAr olDThis rum is distilled from molasses and aged 10 years in used whisky and bourbon barrels. Slightly heavier in flavor than the five-year-old rum. The smoky oak flavors are well balanced with citrus, dried fruits, vanilla and burnt sugar notes. Coconut, cinnamon and tropical florals on the nose pre-pare you for butterscotch in the initial taste, followed by a touch of thick coffee and baked apple in the viscous mouth feel. Smoky cedar in the body lasts through the finish and opens beautifully, revealing hints of spice including cardamom, menthol, rosemary, caramel and ripe blackberries. 40% aBV


English hArBoUr VintAgE 1981 25 yEAr olDDistilled in 1981, aged 25 years in used whisky and bourbon barrels and bottled in 2006, this is the oldest rum from the Antigua Distillery. In 1995, some barrels of 1981 rum were discovered while moving between warehouses. While there were quite a few barrels of the 1981, more than 75% of the rum had evaporated. The rum was consolidated into the same barrels for another 10 years of aging. Around 2004, the maturation peaked and the 1981 rum was transferred to a neutral stainless steel vat, where it remained until it was bottled. Smoky wood is evident in the first breath of the aroma, followed by black cherry and currants. The initial taste doesn’t disappoint with more dry wood, caramelized dark fruit and roasted cashew in the body. The finish shines with smoky wood balanced with cinnamon and soft nutmeg tones. 40% aBV



An EXprEssion oF AntigUA Antigua has an arid climate, which is very different from other Caribbean rum-producing islands. The

drier air accelerates the aging with evaporation occurring more rapidly, leaving more of the actual

spirit in contact with the wood and resulting in Antiguan rums being smoother than Caribbean

rums of equal age.

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3 | ypiócA crystAlAged for one year in special Brazilian wood barrels, or freijó. This crystal clear cachaça has a wonderfully dis-tinct taste and fine bouquet. 40% aBV

4 | ypiócA prAtA (silVEr)The bottle is covered with hand-woven carnauba straw. The Bottle is covered with hand-woven carnauba straw. Aged for two to three years in Brazil-ian freijó. 40% aBV

90 - 95 POINTS. “Aromas of dill, tea leaves and evergreen; the final whiff is zesty, piquant and inviting.” - Wine Enthusiast

5 | ypiócA oUro (golD)The bottle is covered with hand-woven carnauba straw. Aged for two to three years in balsam wood barrels. 40% aBV

BEST CACHAÇA, GOLD MEDAL. - Wine & Spirits Wholesalers of America 2011

ypiócA cAchAÇA BrazIl

Established in 1846, Ypióca is the oldest distillery in Brazil, and is a name that has become synonymous with cachaça. Ypióca chooses varieties of sugar cane to complement various types of soil, which is tilled with an eye toward soil preservation rather than maximum yield. Ypióca’s time-honored traditions and the know-how underly-ing fermentation and aging processes have culminated in a selection of cachaça showing unmistakable flavor and distinction as a fine spirit. Five dedicated generations have pioneered a truly unique sugar cane distillation process.

19001850 1950 2000

1843: 17-year-old Dario Telles de Menezes lands at Fortaleza, Brazil after traveling from Portugal.

the history of ypióca

1846: The first liter of Ypióca is distilled.

1851: The construction of the big house at the Ypióca ranch begins.

1895: Dario Borges Telles, son of Dario Telles del Menezes, takes control of the company and introduces individual bottling.

1903: Eugenia Menescal Campos, widow of Dario Borges Telles, takes control of the ranch and develops the first Ypióca label.

1924: Paulo Campos Telles, son of Dario Borges Telles, takes control of the company.

1970: Paulo Campos Telles transfers the administra-tion of the Ypióca Group to his son, Everardo Telles.

1996: Ypióca celebrates its 150th anniversary.

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TEquIla


TEquIla


UnA oportUniDADby Andrew Friedman, Liberty Bar, Seattle2nd Place, 2012 Luxardo Cocktail Cup

1½ oz. Chinaco Añejo½ oz. Luxardo Apricot¼ oz. Luxardo Fernet

¼ oz. fresh lemon juice¼ oz. simple syrup

dash Liberty House Lemon Bittersdried apricot wheel

Add all liquid ingredients into shaker tin, shake the hell out of it and pour into glen-

cairn glass. garnish with apricot wheel.

1 | chinAco BlAnco aVaIlaBlE IN 750ml & 1l

Chinaco Blanco is bottled within 30 days after distillation and delivers a remarkably fresh, clean taste. This 100% agave tequila has a full, mellow character. Chinaco Blanco is crystal clear, with a nose that is clean, smooth, fresh and bright. The complex aroma shows hints of white pepper, citrus, chamomile and minerality. The layers of smoke have hints of caramel, pear, quince, dill and lime, with a touch of aloe and earthy agave. The mouthfeel is medium and dry, with the palate following the nose nicely showing spice, fruit, floral notes and caramel, all supported by deep, earthy agave. Excel-lent in margaritas, the minerality and botanical florality also make Blanco an outstanding substitution for gin in reworked classic gin cocktails such as the Last Word, Pegu Club and Negroni. 40% aBV

HIGHLY RECOMMENDED - F. Paul Pacult, The Spirit Journal

chinAco tEQUilATEquIlEra la gONzalEña / mExIcO

Founded in 1977 and celebrating its 30th anniversary in 2013, the renowned Tequilera la gonzaleña blazed trails by being the first distillery authorized to produce tequila outside of Jalisco, in the state of Tamaulipas, and for introducing ultra premium tequila to the United States in 1983. Chinaco’s influence on the tequila market was staggering, with Wine & Spirits Magazine recognizing it as the most influential brand of the last 25 years.

Unique in its regional complexity and character, Chinaco sources its agave from fields that are less than 40 miles from the Gulf of Mexico. This proximity to the ocean results in a cooler climate, influencing the flavor during the aging process and imparting a mineral complexity that makes Chinaco unique.

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Jalisco

tamaulipas

Where most other tequilas are produced

Where Chinaco tequila is produced

2 | chinAco rEposADoChinaco Reposado is unique in that it is barrel-aged eight to 11 months, unlike the majority of reposados aged in large vats for less time. What makes this reposado particularly special is the careful blending of different lots and the extended time of 14 to 16 hours in the autoclave to achieve the fullest flavor and color in the most natural way. The result is a full, mellow tequila with a gentle, woody character. The aromas are dominated by agave and white pepper on layers of smoke and flowers, with hints of fruit and caramel. The palate is subtly sweet, with moderate spice, floral and oak, with a smooth wood and smoke finish. Serve on the rocks or in a margarita. 40% aBV

BEST OF SHOW. BEST OF CATEGORY. GOLD MEDAL. - Spirits of Mexico Tasting Competition 2010

1900 1950 2000

1850s: Idolized and renowned for their bravery and heroism, the Chinacos, or wealthy landown-ers, tirelessly defend Mexico during the War of Reform and the French Intervention.

1856: Their leader, General Manuel González, acquires land in the Mexican state of Tamaulipas, which becomes the home of Chinaco Tequila.

1966-1967: A hurricane devastates the plantations of Tamauli-pas, causing residents to switch from grains, vegetables, and livestock to agave. Guillermo González, Mexico’s secretary of agriculture and the great-grandson of General Manuel González, arranges to sell the region’s agave to a major tequi-la producer in Jalisco, the only Mexican state that can legally produce tequila at the time.

1973: The tequila producer backs out of the deal to purchase the region’s blue agave. Left with no buyers and refusing to settle for less, González channels the warrior spirit of his ancestors, fight-ing the large distillers and lobbying the Mexican government for an amendment to allow tequila production outside of Jalisco.

the chinaco Warrior spirit

1977: Denomination of Origin sta-tus is granted to Tamaulipas, and Chinaco becomes the first tequila distillery in the region.

1983: Chinaco makes history by being the first ultra-premium 100% agave tequila available the United States.

2007: David Wondrich ranks Chinaco #1 in Wine & Spirits Magazine’s “Most Influential Spirits of the Past 25 Years.”

1850

3 | chinAco AñEJo Chinaco Añejo is meticulously aged two and a half to three years in oak barrels to achieve its remarkably smooth and complex character. Savor this tequila like a fine cognac, with intense aromas dominated by earthy agave and a strong presence of pepper, citrus, chamomile, smoke, and butterscotch with a hint of baked apple. The oak aging regimen contributes nice caramel and vanilla accents, but doesn’t over-power the bold agave. Serve neat. Additionally, with the rich oak influence from the 33 to 35 months in used scotch oak barrels, the Añejo shines in reworked classic whiskey cocktails including the Old-Fashioned, Manhattan and Sazerac. 40% aBV

95 POINTS. EXCEPTIONAL. GOLD MEDAL. - Beverage Testing Institute 2010

4 | chinAco nEgro EXtrA AñEJo The mystery of Chinaco Negro begins with the deep, alluring hue of these rare five to six-year-old 100% agave tequilas. Lost in the cellars were 12 casks of aging tequila, seven of which were deemed worthy enough to bottle under the exclusive Chinaco Negro label. Each Chinaco Negro bottle is a single cask selection, designated with a unique lot number and individually numbered. 43% aBV

toASt to the GhoSt: aN OrphaNED chIlD, BIawa “ByEway” makalaga, was rEscuED IN afrIca DurINg ThE BOEr war aT ThE TurN Of ThE 20Th cENTury By cOlONEl graNT Of rOThEs, whO TOOk hIm Back TO scOTlaND. whEN hE grEw up, hE BEcamE ThE cOlONEl’s hElpEr aND was a wEll kNOwN fIgurE IN rOThEs, EVENTually passINg away IN 1972.sEVEN yEars laTEr, ThE ghOsT Of ByEway was saID TO haVE appEarED ON TwO sEparaTE OccasIONs IN ThE glENrOThEs DIsTIllEry. IT was NOThINg sINIsTEr, BuT IT lED TO callINg upON a uNIVErsITy prOfEssOr, cEDrIc wIlsON, TO INVEsTIgaTE.wIlsON BElIEVED aN INVIsIBlE ENErgy lINE callED a lEy-lINE haD BEEN DIsTurBED wITh ThE rEcENT INsTallaTION Of TwO

niKKathE GlEnrothEs

thE BEnriaChthE GlEnDronaCh

olD PotrErohirsCh sElECtion

GlEn BrEton

Whisk(e)y

NEw sTIlls. IN rEspONsE, hE sTOOD fOr sEVEral mINuTEs OuTsIDE Of ThE DIsTIllEry’s NEIghBOrINg cEmETEry IN sIlENT cONTEmplaTION, whIch hE haD NEVEr VIsITED BEfOrE aND haD NO kNOwlEDgE aBOuT. hE ThEN wENT sTraIghT TO a sINglE graVEsTONE sOmE 70 yarDs away aND appEarED TO BE TalkINg TO ThE DEcEasED. afTEr a fEw mINuTEs, hE rETurNED, aNNOuNcINg ThaT ThE IssuE haD BEEN amIcaBly rEsOlVED. ThE graVEsTONE was ThaT Of ByEway makalaga.ThE ghOsT Of ByEway has NEVEr rETurNED sINcE, aND as a sIgN Of rEspEcT IT has BEcOmE a TraDITION aT ThE glENrOThEs TO “TOasT TO ThE ghOsT” whIlE ENJOyINg a Dram.

AnchorDist ill ing.com52 anchordist ill ing.com 53

JapaneseWhisky

anchordistilling co.

JapaneseWhisky

anchordistilling co.

NIkka fOuNDEr masaTaka TakETsuru EsTaBlIshED NIkka’s sEcOND DIsTIllEry, mIyagIkyO, IN 1969. ThE lOcaTION IN ThE fOOThIlls was chOsEN BEcausE Of ITs sImIlarITIEs TO scOTlaND.

niKKAJapaN

With the addition of Nikka to the Anchor portfolio—only the second Japa-nese whisky available to date in the United States—whisky enthusiasts are granted access to two of the company’s most unique expressions: Yoichi Single Malt 15 Year Old and Taketsuru Pure Malt 12 Year Old.

The founder of Nikka and the father of Japanese whisky, Masataka Taket-suru, came from a long line of sake brewers dating back to 1733. Destined to continue the legacy of making spirits, he trained as a chemist and was

quickly recruited by the liquor company Settsu Shuzo. With a plan to make Japanese whisky, Settsu Shuzo sent him to Scotland in 1918. Masataka enrolled at the University of Glasgow and became the first Japanese to study the art of making whisky. He took chemistry courses at the university and apprenticed at distilleries, learning first-hand from craftsmen and receiv-ing training as a blender. There he met Jessie Roberta Cowan, a native, with whom he fell madly in love and married a year later. Jessie changed her name to Rita and moved with him back to Japan, becoming Taketsuru’s eternal muse during his career as master distiller.

Armed with Scotland’s distilling knowledge and a beautiful wife, Taketsuru returned home to discover that the economy had taken a turn for the worse. The project he had undertaken would never see the light of day and he was out of a job in less than a year. Nevertheless, the determined Taketsuru powered on and found work with the company Kotobukiya. He used what he learned in Scotland to create a Japanese style of whisky, similar to the Scottish style even in their conventional spelling of whiskey without the "e."

After a 10-year contract with Kotobukiya, Taketsuru set out on his own to scout the land for the site of his future distillery. He built Yoichi, which remains Japan's northernmost distillery, on the island of Hokkaido, and Nikka was born in 1934. In 1936, he began distilling whisky and released the first bottle in 1940 despite the onset of war. Yoichi possesses its own cooperage, and hogsheads are made on-site using new oak—a practice that is becoming rare in Scotland.

His successes prompted the development of a second distillery in 1969, this time built in the foothills of the Miyagi prefecture; a site with pure air, ideal humidity levels, and strong similarities to the Cairngorms region in the heart of Scotland. The distillery is surrounded by mountains and sandwiched between two freshwater rivers, providing fantastic humidity and air quality conditions for its soft and mild malt.

miyagikyo

tokyoJapan

yoichi

mAsAtAKA + ritA: A WhisKy loVE story

Whisky wasn’t the only Scottish love of Taketsuru’s life. The glasgow native Rita, born Jessie Roberta Cowan, met Taketsuru in 1919 while he was teaching martial arts to her brother. It was

love at first sight and they married within a year, despite opposi-tion from both of their families. She made the permanent move

to Japan, changed her name to Rita, mastered the language in just a few months and lived the rest of her life having never

once returned to Scotland, or even Europe. She was a resolutely modern and determined woman, occasionally making sacrifices to support her husband. She took a job teaching English when

her husband became unemployed in 1923, and shouldered the burden of living alone while he went to Yoichi to supervise

the building of his distillery. The Second World War was an especially difficult time for Rita, as she was seen as an “enemy” in a nationalist context. Nevertheless, at the end of the war she

became one of the main architects of the reconciliation between Japan and the united Kingdom.

Throughout her life, Rita played an enormous role in the devel-opment of Nikka, providing loyal support to her husband and his vision to establish whisky in Japan. Her history and personality made Rita a popular figure in Japan during her lifetime, and she is remembered today alongside Taketsuru as one of the great

founders of Nikka.

1 | yoichi singlE mAlt 15 yEAr olD Fresh and soft, the palate is sweet and sour with a voluptuous texture and elegant toffee, chocolate and coffee notes. Its distinct aroma and body are caused by direct heating distillation, in which pot stills are heated with finely powdered natural coal—a traditional method that is now rare, even in Scotland. Yoichi is made at the distillery of the same name, and is reminiscent of the Highland style with rich, peaty and masculine malt with notes of spice, coffee, caramel and a touch of smoke. 45% aBV

GOLD MEDAL - 2010 International Spirits Challenge


2 | tAKEtsUrU pUrE mAlt 12 yEAr olD Ripe, sweet aromas such as apple and pear combined with a silky smooth texture on the palate makes Taketsuru a perfect introduction to the Japanese whisky style. It is composed of pure malt whisky blended in vats from the Yoichi and Miyagikyo distilleries. 40% aBV


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1900 1950 2000

the history of nikka

1920: He marries the love of his life and Scotland native, Jessie Roberta Cowan, later known as Rita. They return to Japan.

1918: Taketsu-ru arrives in Scotland as the first Japanese to study the art of distilling whisky.

1934: Taketsuru founds Yoichi distillery under the name Dainipponkaju, which was later changed to Nikka Whisky in 1952.

1969: Nikka’s second distillery, Miyagikyo, is established.

1979: Taketsuru dies at the age of 85.

2007: Taketsuru Pure Malt 21 Year Old is recognized as the “World’s Best Blended Malt Whisky,” a distinction it would also receive in 2009, 2010 and 2011.

2013: Nikka is imported into the United States by Anchor Distilling Co.

Addition

nEW

2001: Single Cask Yoichi 10 Year Old is voted “Best of the Best” by Whisky Magazine.

1923: Masataka is recruited by Kotobukiya to direct Yamazaki distillery.


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SoMe of SpeySIDe’S fIneSt: ThE lEgENDary spEysIDE rEgION Of scOTlaND Is hOmE TO ThrEE scOTch DIsTIllErIEs IN ThE aNchOr DIsTIllINg cO. pOrTfOlIO, INcluDINg ThE BENrIach (pg. 58), ThE glENDrONach (pg. 62) aND ThE glENrOThEs. ThIs ImagE Of ThE spEysIDE laNDscapE Is TakEN frOm ThE arDcaNNy sprINg, ONE Of TwO NaTural sprINgs frOm whIch ThE glENrOThEs sOurcEs ITs waTEr frOm.

thE glEnrothEs rEsErVEsJohn Ramsay, the former Malt Master, started a new tradition at The glenrothes which the current Malt Master, gordon Motion, has continued. He crafted a selec-tion of The Glenrothes which typifies the distillery house character of ripe fruits, citrus, vanilla and hints of spice.

1 | thE glEnrothEs sElEct rEsErVEAfter a decade of only producing Vintage Expressions The Glenrothes, Malt Master John Ramsay created the Select Reserve to embody the house style of ripe fruits, citrus, vanilla and hints of spice. The Select Reserve is produced to the same high quality standards as The Glenrothes Vintage Expressions, only here it’s chosen and vatted from casks from different years. 40% aBV

GOLD MEDAL - San Francisco Spirits Competition 2012

BEST IN CLASS - Worlds Whiskies Awards 2008

2 | thE glEnrothEs AlBA rEsErVEThe Glenrothes typically uses a combination of Spanish and American oak that has been seasoned with sherry, bourbon or scotch. For the Alba Reserve, John Ramsay exclusively used American oak bourbon casks, both fresh and refill. The use of wood results in an elegant and stylish expression of The Glenrothes, with notes of vanilla and coconut in abundance. Alba Reserve is a certified Kosher product. 40% aBV

DOUBLE GOLD MEDAL - San Francisco Spirits Competition 2010

thE glEnrothEs coopErAgE & thE Art oF WooD:

The greatest influence on the flavor of malt whisky is the in-teraction of the spirit with the wood of the cask it matures in. Cask size, wood type and time all contribute to each Vintage

Expression's singular personality, and The glenrothes is unique in that it has its own on-site cooperage.

Maturation in American and Spanish oak casks develops the flavors at the heart of The Glenrothes. For new casks,

which account for approximately a quarter of casks in use at The Glenrothes, flat staves are purchased from America and occasionally Northern Spain and then shipped to Southern

Spain, made into casks and "seasoned" to custom specifica-tions with Oloroso sherry. The sherry is then extracted and the casks are shipped to the distillery for filling. The flavors

of the sherry-seasoned casks impart a sweetness and sherry note to The glenrothes and reduce the effects of the new-

oak tannins. The characteristic flavors of American oak are coconut and vanilla, with Spanish Oak contributing resins

and spices.

If only seasoned sherry casks were used, the sherry would dominate the whisky. For a Vintage Expression, the goal is to achieve balance, and the sherry effects are tempered by using a combination of new seasoned casks and casks that

have already been used once for the maturation of malt whis-ky. Additionally, a small proportion of ex-bourbon barrels,

which have previously held malt whisky, may be used.

The price of a sherry cask is about eight times that of a sec-ond-hand bourbon cask, resulting in 95% of the casks in use having once held bourbon. But contrary to what most others

do, all of the new casks destined for The glenrothes have been seasoned with sherry to custom specifications.

A Vintage Expression of The glenrothes captures an out-standing and exceptional "personality" that represents one particular year. This personality will be readily identifiable

in a number of individual casks. No two casks are the same, and each will impart slightly different flavors. Therefore, each

and every cask needs to be nosed to discover whether it has the distinctive flavors that will coincide with the chosen

personality.

thE glEnrothEsBErry BrOs. & ruDD / uk

The glenrothes is an award-winning single malt whisky of exceptional quality from the town of Rothes in Speyside, Scotland, universally acknowledged as the heartland of single malt whisky. The distillery was established in 1879, and until the 1990s was highly sought after by Master Blenders as a key component for blends. Since its launch as a vintage in 1994, The glenrothes has been the world’s fastest growing single malt scotch whisky.

A combination of factors, including an unusually slow distillation process in tall copper pot stills and an extensive knowledge of maturation in oak casks, contrib-ute to the signature house style of The glenrothes. Each expression has its own unique personality, underpinned by the hallmark characteristics of the distillery: ripe fruits, citrus, vanilla and an exquisite spicy finish, all encased in the creami-est of textures with a complex and well-poised balance.

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thE glEnrothEs singlE cAsKsThese are the elixir of The glenrothes and the absolute best individual samples. Very rarely will a cask of The glenrothes be deemed by the Malt Master to be of such outstanding character that it will be bottled as a Single Cask. These very special releases are few and far between, averaging less than one per year since 1994. The reason is that, generally, two or more good casks deliv-er greater complexity than one single cask but, just occasionally, casks are found with such personality and such excellence that they can stand alone as examples of supremacy of the bloodline.

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1800 1900 2000

the history of the glenrothes

1878: The Glenrothes is built.

1840: Whis-ky-making begins in the town of Rothes.

1879: The first spirit flows from The Glenrothes on December 28.

1897: John Smith, an expe-rienced Speyside distiller, becomes distillery manager until 1928, and is followed by his son and grandson.

1917: The Glenrothes closes briefly until 1918 during the First World War.

1922: Warehouse fire destroys over 200,000 gallons of maturing whisky.

1923: Cutty Sark is created by Berry Bros. & Rudd in London, which features The Glenrothes in the blend.

1933: Production at The Glenrothes dwindles due to Prohibition in the United States. Glen-rothes suspends operations along with almost every distillery in Scotland and reopens in the autumn following Repeal.

1987: Launch of The Glenrothes 12 Year Old Single Malt.

1994: Launch of the first ever vintage malt in scotch whisky with The Glenrothes Vintage 1979.

2 | thE glEnrothEs VintAgE 1978First bottled in January 2008, the Vintage 1978 may well represent the last of the highly cherished, but heartbreakingly rare, 1970s vintages from The Glenrothes. As always with these exceptionally mature vintages, the quantities are very limited. Its character has been described by Ronnie Cox, Brand Heritage Director, as, “Masses of spiced plum on the nose. Wonderful, cooked fruit com-pote, caramel fudge and orange syrup. Silky delivery, with a long, spicy finish.” 43% aBV

BEST SPEYSIDE SINGLE MALT - Whisky Magazine, World Whiskies Awards 2008

3 | thE glEnrothEs VintAgE 1988This Vintage Expression has benefited from more than two decades of maturing in a combination of Spanish and American oak previously seasoned with both sherry and whiskey. The combination gives the citrus notes a delicious cooked orange flavor and plenty of fruit as well, which are evident on the nose and the palate. 43% aBV

4 | thE glEnrothEs VintAgE 1995The Vintage 1995 was the first of the Vintage Expressions specifically laid in cask with the intention of, when mature, bottling as The Glenrothes. This was done by former Malt Master John Ramsay, who intended to replicate the classic Vintage 1979.It was matured in 30% first-fill American oak that The Glenrothes treated with sherry for 18 months, with the rest of the wood being refill casks providing the characteristic Glenrothes balance and complexity of flavor. A nose filled with exotic spices is followed by a citrus and fruity richness coat-ed in honeyed butterscotch. These flavors, and more, are all delivered on the palate culminating with a long, rich, and satisfying, fruity spiciness. 43% aBV

101 WHISKIES TO TRY BEFORE YOU DIE - Ian Buxton

5 | thE glEnrothEs VintAgE 1998The Vintage 1998 was the second vintage intentionally laid down to reach maturity and be bottled as The Glenrothes when mature, though it reached maturity prior to the Vintage 1995, making it the first of these vintages to be bottled. This is also Gordon Motion’s first bottling as Malt Master. He describes the palate as tropical fruit forward with pineapple and mango developing into sweet bananas, coconut and classic Glenrothes vanilla pods. 43% aBV

93 POINTS - Ultimate Spirits Challenge 2011

thE glEnrothEs stills

The ten copper pot stills in use at The glenrothes today are designed and fashioned to be exact replicas of the

original stills made in 1879, and are unique in that they are exceptionally tall with

large boiling balls.

thE glEnrothEs VintAgE EXprEssionsThe glenrothes has always been universally acclaimed by blenders as phenome-nal Speyside Malt. Only a small number of vintages have been released because of the exceptional quality required. Each Vintage Expression is, by definition, rare and finite. Each has its own unique personality. Of the vintages produced to date, many are no longer available. The vintages that are currently available are listed below:

1 | 1970 EXtrAorDinAry cAsK #10573The first of The Glenrothes Single Casks to be bottled is the Single Cask 1970 #10573. The spirit was distilled on July 6, 1970. Cask #10573, an ex-bourbon hogshead, yielded just 179 bottles at a natural strength of 40.6% alcohol by volume. It was transferred to glass on April 2, 2012.

As with the making of single malt scotch whisky, the materials used in the packaging of The Glenrothes Single Cask are kept to a minimum: only crystal glass, brass, leather and oak have been used. Every element of the design exudes understated elegance; where ostentation and over-elaboration are commonplace, The Glenrothes displays proud and quiet confidence.

The shape of the instantly recognizable Glenrothes bottle has been enhanced further, using hand-blown lead crystal. A plaque made of polished brass is applied to just one front facet: engraved with the year of distillation and the bottle number to ensure the uniqueness and authenticity of each individual decanter.

The Glenrothes is also recognizable by its tasting notes label, positioned around the neck of the decanter to leave the body perfectly unadulterated. The label is hand-signed by the Malt Master, Gordon Motion, and numbered and dated thus ensuring each bottle is iden-tifiable and unique. The outer case is fine, hand-crafted leather, reminiscent of luxury travel luggage. Each bottle comes with its own oak plinth, made from solid Scottish oak, for display purposes.

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thE BEnriAchThE BENrIach DIsTIllEry cOmpaNy / uk

The BenRiach Distillery is located in the heart of Speyside, in between the village of Rothes and the town of Elgin. Since 1898, The BenRiach Distillery has very quietly been producing quality single malt scotch whisky, which has only ever been enjoyed in very small quantities by a few discerning individuals who have been fortunate enough to come by a bottle. In the last decade, The BenRiach has been revitalized as an independent distillery under new ownership. This series reflects the skill, knowledge and experience of The BenRiach, stretching back to the 19th century during which the distillery built its reputation.

thE BEnriAch clAssic spEysiDE rAngEOf all the BenRiach expressions, these four malts form the distillery’s core range and best capture the smooth, complex, full flavored character traditionally associated with the Speyside region. All have a smooth, elegant full taste and aroma that captures fruity floral notes, with fasci-nating overtones of honey, vanilla, spices, toffee and apples. 2007 DISTILLERY OF THE YEAR - Malt Advocate

2009 WHISKY DISTILLERY OF THE YEAR - Whisky Magazine

1 | thE BEnriAch hEArt oF spEysiDE 46% aBV

SILVER MEDAL - International Wine & Spirits Competition 2011

2 | thE BEnriAch singlE mAlt 12 yEAr olD 46% aBV

“A barley sugar fest: one of Speyside’s most intensely, naturally sweet malts that’s a blender’s dream and a godsend for lovers of honeyed malt.” - Jim Murray, Whisky Bible


93 POINTS. “What a treat and for many this will be a revelation. This bottling confirms BenRiach as one of the most delicate and complex Speysiders on the market.” - Jim Murray, Whisky Bible


90 - 95 POINTS. SUPERB. - Wine Enthusiast

GOLD MEDAL - International Wine & Spirits Competition 2011

thE BEnriAch sUpEr prEmiUmThis collection is specially selected by the Master Distiller from over 20,000 casks. Once distilled, the whisky is filled into casks and allowed to mature on-site in the traditional BenRiach stone-walled, earthen-floored "dunnage" warehouses, providing ideal conditions for this collectible whisky to age.

5 | thE BEnriAch 25 yEAr olD 50% aBV

92 POINTS. OUTSTANDING! “Great balance between vibrant oak spice and lush, sherried fruit. Interwoven notes of honeyed malt, vanilla, citrus fruit, milk chocolate, and lingering peat add complexity. Quite large for a BenRi-ach and very fresh for its age. This whisky takes BenRiach to a higher level.” - Malt Advocate

6 | thE BEnriAch 30 yEAr olD 50% aBV


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thE BEnriAch WooD Finish EXprEssions

7 | thE BEnriAch tAWny port 15 yEAr olDMatured in the traditional style in American bourbon barrels, then fin-ished in aged tawny port hogsheads, sourced from the Douro region in Northern Portugal.


8 | thE BEnriAch pEDro XiménEZ 15 yEAr olDCasks matured in the traditional style in American bourbon barrels, then finished in Pedro Ximénez sherry butts, sourced from the bodegas of Jerez de la Frontera in Andalucia, Spain. 46% aBV


9 | thE BEnriAch 1995 pEDro XiménEZ 15 yEAr olD (pUnchEon #7165)The malt for this release was dried for a number of hours over a peat fire and was finished off in the choicest Pedro Ximénez sherry puncheons, which gives a deep level of smoke aromas and a concentration of fruit fla-vors. Bottled at a cask strength of 52.3% alcohol by volume (104.6 proof) and a limited release of 685 bottles.


10 | thE BEnriAch DArK rUm 15 yEAr olDMatured in the traditional style in American bourbon barrels and finished in dark rum barrels sourced from the Caribbean island of Jamaica. 46% aBV


11 | thE BEnriAch mADEirA 15 yEAr olDMatured in American bourbon barrels and finished in "Henriques & Hen-riques" barrels from the Portuguese island of Madeira. 46% aBV


95 POINTS - Jim Murray, Whisky Bible

12 | thE BEnriAch sAUtErnEs Finish 16 yEAr olDMatured in the traditional style in American bourbon barrels, the whisky is then finished for approximately 30 months in Château d’Yquem Premier Cru Supérior Sauternes wine barrels sourced from the Bordeaux region of France. During this second period of maturation, the whisky interacts with the oak and derives a number of additional flavors and aromas specific to the Sauternes barrel. 46% aBV

the history of the Benriach

1965: The booming whisky industry prompts Glenlivet Distillers Ltd. to reopen BenRiach. Although gutted and internally rebuilt, the distillery retains its period features and original character.

1898: The Grant Family establishes the BenRiach Distillery at an unfor-tunate time. Widespread closures follow the Pattison Crash, and BenRiach ceases production after just two years.

1972: Production begins on the peated malt whisky needed for Chivas blends, as well as the regular, non-peated distillation used in other top blends.

1978-1985: Seagrams purchases Glenlivet Distill-ers Ltd. The new owner steps up production and expands the distillery from two stills to four.

1994: BenRiach is released for the first time as a single malt brand in its own right.

2001-2002: Pernod Ricard acquires BenRiach, only to suspend operations the following year.

2004: Now in the hands of an independent consortium, BenRiach resumes production and begins bottling and distil-lation under new ownership.

1900 1950 2000

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DUnnAGe wArehoUSeS: ThE BENrIach (pg. 58), ThE glENDrONach (pg. 62) aND ThE glENrOThEs (pg. 55) all usE DuNNagE-sTylE warEhOusEs TO maTurE ThEIr whIsky. ThE ThIck sTONE walls aND EarThEN flOOrs Of DuNNagE warEhOusEs kEEp ThE TEmpEraTurE cONsIsTENT fOr IDEal agINg cONDITIONs. casks arE TypIcally ONly sTackED ThrEE Tall, whErEas mODErN rackED warEhOusEs caN sTack 10 Or 12 BarrEls hIgh, crEaTINg TEmpEraTurE VarIaTION as hEaT rIsEs, cOmBINED wITh ThE pOTENTIal fOr TEmpEraTurE INcONsIsTENcy DuE TO mODErN BuIlDINg maTErIals aND ExTra-largE DOOrs NEcEssary TO accOmmODaTE fOrklIfTs.

thE BEnriAch pEAtED EXprEssions A peat lover’s dream dram and a return to the original Speyside-style malt typical of the 19th century. In the 1800s, all malts were distilled from peated and malted barley, but with the expansion of the railroads bringing in coal—a much more economical fuel source than peat—and a growing demand for blended scotch whisky from American palates, the art of peated malt distillation grew impractical and was all but lost...until now.

2 | thE BEnriAch cUriositAs 10 yEAr olDRich amber in color, the nose is an explosion of aromatic peat reek, with fragrant hints of honey, fruit and mellow oak. On the palate, it’s an avalanche of peat, followed by an extravagant and complex mix of fruit, heather, nuts, oak wood and spices, followed by optimum balance of peat-bittersweet and oak infusion in the finish. 46% aBV

HIGHLY RECOMMENDED. BEST BUY. - F. Paul Pacult, The Spirit Journal

thE BEnriAch limitED rElEAsE EDitions

1 | thE BEnriAch 1976 30 yEAr olD port pipE (cAsK #4469)A richly peated treasure with a fine port finish. Bottled August 2007. 56% aBV

90 POINTS. “Finished in a port cask. Beautifully clean and polished on the palate—it still allows BenRiach’s other flavors to shine through. Ripe, complex tropical fruit notes meld with delicate honey and suggestions of shortbread cookies and toasted coconut. Teasing peat and smoke surface from time to time. This whisky is a lot of fun to drink.” - Malt Advocate

thE BEnriAch 1966 40 yEAr olD With FlAsK AnD mini BottlEThe oldest expression of BenRiach single malt in existence, this selection is natural in color and is non-chill filtered. The nose offers rich honeydew melon, orchard fruits with a hint of spice and sophisticated oak-wood notes. On the palate, it’s a classic Speyside with elegant orchard fruits in combination with honey, hazelnut, orange and dark chocolate, with a finish of light smoke and rich oak-wood notes. Each bottle is hand numbered and comes in a beautiful mahogany gift box, which includes a miniature bottle, an engraved BenRiach pewter hip flask and a certificate of authenticity signed by BenRiach’s Managing Director and Master Distiller, Billy Walker. This unique bottling truly represents a rare opportunity to own a genuine piece of BenRiach history. 50% aBV

“One of the two or three finest 40 year-old or older malts I’ve ever reviewed, period.” - F. Paul Pacult, The Spirit Journal

thE BEnriAch pEAtED WooD EXprEssionsThe BenRiach Peated Wood Expressions are distilled from heavily peated malted bar-ley and originally matured in American oak, then finished in special casks. Packaged in individual tubes, these whiskies are available in limited quantities.

3 | thE BEnriAch tAWny port 12 yEAr olDAromas of sweet peat, bog myrtle and seaweed, with hints of vanilla, citrus and wild flowers, with a rich infusion of port. 46% aBV

94 POINTS. “Creamy and heavily peated with rich spice, caramel and smoke.” - Anthony Dias Blue, The Tasting Panel Magazine

4 | thE BEnriAch DArK rUm 12 yEAr olDAromas of peat, eucalyptus, smokies, wild flowers and vanilla, with a huge infusion of sultanas and rum. 46% aBV

5 | thE BEnriAch pEDro XiménEZ 12 yEAr olDAromas of sweet peat and smokey kippers, bog myrtle, lavender and sultanas, with a sublime Pedro Ximénez sherry finish. 46% aBV

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1 | thE glEnDronAch "originAl" 12 yEAr olDThis superb richly sherried single malt is matured for at least 12 years in a combination of Spanish Pedro Ximénez and Oloroso sherry casks. Non-chill filtered and of natural color, it’s a sweet, creamy dram. 43% aBV

SILVER MEDAL - International Wine & Spirits Competition 2009

2 | thE glEnDronAch "rEViVAl" 15 yEAr olD This remarkable and full-bodied malt is matured for a minimum of 15 years in Oloroso sherry casks. The GlenDronach Revival is non-chill filtered and of natural color. A truly excellent single malt. 46% aBV

GOLD MEDAL. BEST IN CLASS. - International Wine & Spirits Competition 2009

93 POINTS - Malt Advocate

3 | thE glEnDronAch "AllArDicE" 18 yEAr olDThis single sherried malt is non-chill filtered and of natural color. Matured in Spanish Oloroso sherry casks. 46% aBV

96.5 POINTS - Jim Murray, Whisky Bible

4 | thE glEnDronAch "pArliAmEnt" 21 yEAr olDMatured in a combination of Oloroso and Pedro Ximénez sher-ry casks for a minimum of 21 years, the Parliament continues the great GlenDronach tradition of offering fruit-laden intensity in its single malts. 48% aBV

91.5 POINTS - Jim Murray, Whisky Bible

5 | thE glEnDronAch "grAnDEUr" 31 yEAr olD The whisky has been specially selected by Master Distiller Billy Walker from some of the oldest and most unique Oloroso casks at GlenDronach. Cask strength is a classical represen-tation of the smooth, complex and full bodied style that the GlenDronach Distillery is famous for. Individually numbered by hand, each bottle is a one-off and truly unique. 45.8% aBV


6 | thE glEnDronAch 33 yEAr olDThe GlenDronach 33 is regarded by many as one of the dis-tillery’s greatest releases. Matured in Spanish Oloroso sherry casks, this sublime whisky is not to be missed. 40% aBV

BEST IN CLASS. SILVER MEDAL. - International Wine & Spirits Competition 2009

94 POINTS - Malt Advocate

thE glEnDronAchThE BENrIach DIsTIllEry cOmpaNy / uk

From its hillside home in the Scottish Highlands, The GlenDronach Distillery has been creating the finest richly sherried single malts for nearly 200 years. In 1826, the exuberant and extroverted James Allardice founded the distillery and produced his "guid glenDronach" single malt. Throughout the years, the distillery he created has thrived under the stewardship of far-sighted investors like Walter Scott in 1847 and Captain Charles grant in 1920. While time can never stand still, the commitment of the team at glen-Dronach will ensure that the distinctive practices that have always defined the distillery will live on.

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thE glEnDronAch WooD EXprEssions

7 | thE glEnDronAch 14 yEAr olD sAUtErnEs FinishThe GlenDronach Sauternes Wood Finish expression was initially matured in European oak and thereafter finished its maturation in a very small batch of Sau-ternes wine barrels. 46% aBV


8 | thE glEnDronAch 14 yEAr olD Virgin oAKThe GlenDronach Virgin Oak Wood Finish expression was initially matured in European oak and thereafter finished its maturation in a very small batch of virgin oak, which have given the whisky its own unique flavors and aromas. 46% aBV

thE glEnDronAch 15 yEAr olD 1995 pEDro XiménEZ (cAsK #2045)The GlenDronach has widely been known for its excep-tional sherry cask-matured whiskies, and this one is no different. Matured in a Pedro Ximénez sherry puncheon, this whisky is a fruit lover's dream. Aromas of nuts and honey blend with concentrated mocha and date notes. Marzipan and almond elements create depth and balance the sweet sherry notes. On the palate, enticing jammy fruits and bitter chocolate are molded around a base of Pedro Ximénez sherry and candied nuts. Bottled at a cask strength of 58% alcohol by volume (116 proof) and a limited release of 642 bottles.

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1800 1900 2000

1826: James Allardice founds the distillery and produces his "Guid GlenDronach" single malt.

1860s: Stocked with 50 on-site residents, The GlenDronach is the largest duty paying distillery in the Scottish Highlands.

1771: The Glen House, home to many of the distillery’s managers, is built.

1920: The son of the founder of Glenfiddich, Captain Charles Grant, buys the distillery.

1960: William Teacher & Sons gain ownership and expands the num-ber of stills from two to four.

1996: The distillery is mothballed by new owners, Allied Distillers.

2002: The GlenDronach reopens and all production resumes in full.

2008: Signaling a rebirth, the BenRiach Distillery Company becomes the new owner of The GlenDronach.

the history of the glenDronach


NOrThamErIcaNwhIskEy




hEaD DIsTIllEr BrucE JOsEph aND DIsTIllErs kEVIN aslaN aND kENDra scOTT OVErsEE ThE DIsTIllINg Of OlD pOTrErO, JuNípErO gIN (pg. 41), gENEVIEVE gENEVEr-sTylE gIN (pg. 41), aND ThIs yEar ThEy cOllaBOraTED wITh aNchOr BrEwINg BrEwmasTEr mark carpENTEr TO crEaTE ThE hOps-INspIrED hOphEaD VODka (pg. 40).

olD potrEroaNchOr DIsTIllINg cOmpaNy / usa

Old Potrero is an attempt to re-create the original whiskey of America, and marks the return of pot distilled whiskey in the united States in 1994. It’s distilled in a small copper pot still at Anchor Distillery on San Francisco’s Potrero Hill from a mash of 100% rye malt, with rye being the grain of choice for America’s first distillers.

1 | olD potrEro singlE mAlt strAight ryE WhisKEyThis straight rye whiskey was aged in new handmade charred oak barrels. In traditional barrel making, the cooper heats the staves over a fire of oak chips, allowing them to be bent and formed into a barrel. During this process, the inside of the barrel becomes lightly toasted. By the early 19th century, coopers had learned that if they allowed the heat to continue, the inside of the barrel would burst into flames and become charred. Handmade oak barrels —charred in this traditional manner—impart a rich color and unique character to this rye whiskey. 45% aBV

FritZ mAytAg AnD thE rEtUrn oF pot DistillED WhisKEy to thE UnitED stAtEs

In the early 1990s, Fritz Maytag realized there were no pot-distilled whiskeys produced in America, an idea he found intriguing. According to Maytag, “The whole idea of refining the spirit in one pass was unheard

of in the early days, and it’s still mandatory in Scotland for whisky and in Cognac for brandy.” Maytag was no stranger to sparking beverage revolutions; his revitalization of Anchor Brewing Co. in the 1960s

was the catalyst for the modern craft beer renaissance in the united States. This time around, he focused on making a rye whiskey as there weren’t many rye whiskeys in production. By law, rye whiskey must be 51% rye, but he upped the ante and went with 100% rye, all of which is malted. The malting process,

according to Maytag, brings out “richer, warmer, and friendlier flavors,” which are evident in Old Potrero.

On December 9, 1994, Fritz Maytag put his pot-distilled 100% rye whiskey into barrels and Old Potrero, named for the hill where Anchor is located in San Francisco, was born.

2 | olD potrEro 18th cEntUry stylE WhisKEyHandmade oak barrels, lightly toasted in the traditional manner, impart a wonderfully subtle flavor. In the 18th century, barrels were made by heating the staves over a fire of oak chips, allowing them to be bent and formed into a barrel shape. During this process, the inside of the barrel would become toasted, but not charred. For aging, several uncharred oak barrels, both new and used, are used to achieve the balanced complexity that complements this whiskey’s traditional heritage. 63.64% aBV


3 | olD potrEro singlE mAlt hotAling’s WhisKEyThe distillers at Anchor present this whiskey in commemoration of the 1906 San Francisco earthquake and fire, and in celebration of the city’s remarkable rebirth.In 1906, earthquake, fire and dynamite ravaged San Francisco, claiming 28,188 buildings and an incalculable number of lives. After the disaster, several clergymen asserted that the catastrophe had been divine retribution, visited upon the City by the Bay for its sinful ways. Thanks in part to the pluck and ingenuity of its staff, however, A. P. Hotaling & Co.’s Jackson Street whiskey warehouse survived. And so, “while millions of dollars worth of normally non-inflammable material was reduced to ashes,” the Argonaut observed, thousands of “barrels of highly inflammable whisky were preserved intact in the heart of the tremendous holocaust.” This unusual whiskey has been aged for 16 years in once-used, charred oak whiskey barrels. Many of the finest Scottish “single malts” are aged in the same manner. The method of producing this Hotaling’s Whiskey is identical to the other Old Potrero whiskeys—it is a pot-distilled spirit from a mash of 100% malted rye. Only the barrel aging is different. 50% aBV

A historic momEntAt the exact moment this photo was taken, on January 25, 1993, pot-distilled whiskey made its triumphant return to the united

States after disappearing completely, with Fritz Maytag collecting the heads of the

very first distillate into a bottle.

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hirsch sElEctionusa / caNaDa

Hirsch Selection is a hand-picked series representing the finest spirits available, each chosen with connois-seurs of small batch fine spirits in mind and all aged to perfection in oak casks.

1 | hirsch smAll BAtch rEsErVE KEntUcKy strAight BoUrBon WhisKEyHirsch Small Batch Reserve is an artisanally pro-duced, hand crafted Kentucky straight bourbon whis-key. This fine bourbon demonstrates a combination of precise distillation techniques, careful barrel selection and patience over maturation. Bottled only when the master distiller is completely satisfied with the quality of the finished product, this whiskey is proudly pre-sented at between four and six years old. 46% aBV

BEST BOURBON. GOLD MEDAL. - Wine & Spirits Wholesalers of America 2011

DOUBLE GOLD - The Fifty Best 2012

GOLD MEDAL - The International Prestige Awards International Spirits Competition 2011

2 | hirsch 3 yEAr olD cAnADiAn ryE WhisKyA 100% Canadian pot distilled rye whisky, Hirsch Selection Canadian rye is sourced and hand-bottled at the fabled Glenora Distillery. This small batch Ca-nadian rye whisky is double distilled and then aged in fine oak casks. 43% aBV

3 | hirsch 25 yEAr olD KEntUcKy strAight ryE WhisKEyMade using column stills, it is aged to perfection in oak casks for 25 years, and then transferred to stainless steel tanks prior to further aging in younger 10 to 15-year-old casks. At 25 years of age, this rye has developed into a full-blown, intense and aromatic whiskey. 46% aBV

4 | hirsch 20 yEAr olD AmEricAn WhisKEyThis American whiskey was distilled from bourbon mash and left to age in used barrels. Production totaled 120 casks, making it too limited to support a standard bottling. 48% aBV

5 | hirsch KEntUcKy strAight corn WhisKEyKentucky straight corn whiskey represents a tiny, but very important, classification of American whiskey. It's the predecessor to bourbon whiskey, which has at least 51% corn in the mash bill. Only when the corn content is at least 80% can a whiskey be des-ignated as corn whiskey. The Hirsch Selection hand picked series of single barrel whiskeys is chosen ex-pressly for connoisseurs of small batch fine spirits, and has been specially aged and mellowed for four years in oak barrels. 45% aBV

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glEn BrEton caNaDa

7 | glEn BrEton rArE 10 yEAr singlE mAltGlen Breton Rare Single Malt Whisky is Canada’s only single malt whisky, and is distilled with the wisdom and traditional legacy of deeply-rooted Scottish ancestry, but possesses a unique character all its own.As whisky cannot be called "scotch" unless it is produced in Scotland, Canadian Single Malt Whisky is the designation for this Canadian offering. Glen Breton Rare is produced using traditional copper pot stills and only three ingredients: barley, yeast and water. 43% aBV

GOLD MEDAL. 95 POINTS. EXCEPTIONAL. - International Review of Spirits 2011

90 - 95 POINTS. “A world-class malt whisky.” - Wine Enthusiast

TOP 50 SPIRITS OF 2006 - Wine Enthusiast

8 | glEn BrEton 15 yEAr "BAttlE oF thE glEn" singlE mAltThe “Battle of the Glen” is a very special bottling commemorating Glenora Distillery’s battle with the Scotch Malt Whisky Association for the right to use the name Glen Breton on their single malt. They fought nearly 15 years for the right to use the Glen Breton name, and when they won the battle they celebrated with this special bottling. 43% aBV

BEST REST OF THE WORLD SINGLE MALT 13 YEARS AND OVER - Whisky Magazine World Whiskies Awards 2011

GOLD MEDAL. 93 POINTS. EXCEPTIONAL. - International Review of Spirits 2011

hirsch sElEctionusa / caNaDa

6 | A.h. hirsch rEsErVE 16 yEAr olD pot DistillEDA.H. Hirsch Reserve comes from Michter’s Distillery, the oldest licensed distillery in America before its closure in 1990. This is the final opportunity to secure remaining inventory of the only aged, pot-distilled bourbon available, considered by many to be the finest ever produced.

An exquisite keepsake presentation has been created for the final 1,000 bottles of the legendary A.H. Hirsch Reserve. The A.H. Hirsch limited humidor set includes a booklet with the story of Michter’s Distillery and its spirited history, two hand-blown etched glasses from France, a custom metal T-Cork and A.H. Hirsch Reserve in a custom hand-blown bottle. Each mahogany humidor box is handcrafted and numbered exclusively for this offering. 46% aBV

“...clearly the best bourbon I’ve evaluated for The Spirit Journal to date.” - F. Paul Pacult, The Spirit Journal

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syrups& fruIT


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lUXArDo ITaly

4 | AmArAscAtA mArAscA chErry JAm 400 g

The percentage of fruit used is extremely high in the Amarascata jam recipe with as much as 170 grams of fresh fruit for every 100 grams of final jam. The percentage of added sugar is very low, less than 30%. No thickening agents of any type and no preservatives are used: the only ingredients are Marasca cherries and sugar.

5 | Apry EXtrA FinE Apricot JAm 400 g

Apry uses 130 grams of apricots for every 100 grams of finished product. Apry is made according to an old recipe in traditional Italian confec-tionery style, and is not a typical jam that has been strained of sieved, as it retains the typical fibrous nature of apricot pulp while remaining easy to spread.

6 | prUny EXtrA FinE plUm JAm 400 g

Pruny is an extra fine berry preserve with a very high percentage of fruit content with 110 grams of berries for every 100 grams of the finished product. Pruny is made with an ancient recipe from the Italian confectionery tradition, and the light fibrous character typical of plum pulp is beautifully preserved.

7 | lUXArDo mArAschino chErriEs aVaIlaBlE IN 400 gram Jar, 3kg TIN & 5.6kg TIN

Extraordinary in cocktails and phenomenal for cooking, Luxardo Maraschino cherries are used by the finest pastry chefs and mixologists worldwide, and are a must-have in any well appointed bar. All natural, whole pitted Marasca cherries rest in pure, rich Marasca cherry syrup. GOLD AWARD - World Monde Selection 2012

5+ OUT OF 5 - Difford's Guide

“Far and away, the best cocktail cherries in a jar are the ones made in Italy by Luxardo, the company

famous for its Maraschino Liqueur. The fruit is firm, but not phony.”

- ERIC FELTEN, Wall Street Journal

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lUXArDo ITaly

1 | lUXArDo soUr chErry syrUpLuxardo Sour Cherry Syrup is made with highly concentrated Marasca cherry juice, and is characterized by its fresh, natural aroma. Suggested dilution is one part syrup to five parts water.

pAgès fraNcE

2 | pAgès pUrE grApE sUgAr syrUpPagès Pure Grape Sugar Syrup is 100% natural, contains no addi-tives and is produced from Charente vineyard grapes. The musts are carefully filtered and then heated in a depressurized boiler in order to obtain a lower boiling temperature threshold, preventing the sugar from caramelizing. After the water evaporates, a pure, colorless 67 brix syrup remains, composed of 33% fructose, 33% glucose and 34% water.

pAgès cAssis syrUpMade with natural, concentrated blackcurrant juice.

3 | pAgès ElDErFloWEr syrUp aVaIlaBlE IN 500ml & 1l

This elderflower syrup is made from a traditional recipe. The flowers are macerated in water then reduced over heat, which produces a concentrated aroma which is stabilized with a sugar syrup. A touch of lemon enhances the aromas.

Anchor Distilling compAny AnchorDistilling.com

HOPHEAD VODKA (p.40)JUNIPERO GIN (p.41)GENEVIEVE GENEVER-STYLE GIN (p.41)OLD POTRERO (p.64)

The original Anchor Distilling Company was established in 1993 by Fritz Maytag, the same beverage visionary that sparked the craft beer movement with his purchase of Anchor Brewing in 1965. Fritz's vision of a rye whiskey revival was fueled by the bold realization that there were no pot-distilled whiskeys being made legally in America at the time. Finding inspiration in the rye whiskeys of America's past and the great single malt whiskies of Scotland, Fritz gathered a small team to begin top secret research and experimentation in the distillery. The first whiskey went into barrel on December 9, 1994, and the decision was made to bottle the young whiskey at one year old in January of 1996. Over time, Anchor began producing three rye whiskeys under Fritz’s guidance, all pot-distilled spirit from a mash of 100% malted rye, as well as two styles of gin and a hop-in-fused vodka. Today, Anchor Distilling Company has evolved into a large and diverse portfolio of artisanal spirits, and the distilling team continues the work that Fritz Maytag started back in 1993.

AntigUA DistillEryAntiguaDistillery.com

ENGLISH HARBOUR RUM (p.46)

In early 19th century Antigua, rum was distilled by individual estate owners using pot stills. At the onset of the 20th century, the trend shifted and individual rum merchants concocted their own blends. In 1932,

a number of these rum shop owners joined together to form the An-tigua Distillery Ltd., and in 1934 the company purchased a number of estates and a sugar factory. Antigua Distillery continues to keep pace with today’s market as the spirits consumer grows more knowl-edgeable, curious and sophisticated. Using a skillful combination of premium ingredients, traditional distillation methods, modern technol-ogy and charred American oak casks for aging, Antigua Distillery has produced an exceptional selection of aged, Antiguan sipping rums, including the pride of Antigua Distillery, English Harbour.

BArsol pisco (nEW Addition)BarSolPisco.com

BARSOL PISCO (p.8)

BarSol's story begins at the Bodega San Isidro distillery, which dates back

to the 1800s. The Mendiola Family purchased the property in 1940 and regretfully closed down the commercial operation in 1968 when the military government expropriated all the land from their owners and handed it down to the workers. A new chapter began at Bodega San Isidro when Carlos Ferreyros and Diego Loret de

Mola acquired the property and created BarSol Pisco. Since then, the new ownership has focused on maintaining the artisanal style of a 100-year-old distillery. The structures of the distillery have been revamped and expanded, and the two copper stills dating back to the 1800s have been reassembled and re-conditioned. By 2005, Bodega San Isidro became the top exporter of pisco in Peru, being the first company ever to export one solid 20 foot shipping container of pisco in Peru’s history.

BErry Bros. & rUDDBBR.com

THE KING'S GINGER LIQUEUR (p.36) TheKingsGinger.comNO.3 LONDON DRY GIN (p.42) No3Gin.comBERRYS' OWN SELECTIONS (p.43)

THE PINK PIGEON ORIGINAL (p.45) PinkPigeonRum.comPENNY BLUE MAURITIAN RUM (p.45)

THE GLENROTHES (p.55) TheGlenrothes.com

Berry Bros. & Rudd is Britain's oldest wine and spirit merchant, hav-ing traded from the same shop for over 300 years. Long before their famous Cutty Sark blend was created in 1923, Berry Bros. & Rudd was sourcing and bottling single malt whiskies from Scotland, as well as cognac and other premium spirits including rum, armagnac and gin. They continue to seek out exceptional casks and spirits and offer a diverse range to suit every palate and occasion. The company is currently led by Chairman Simon Berry, representing the eighth generation of the Berry family. Today, Berry Bros. & Rudd independently bottles a world class selection of spirits, each an innovative expression with a story all its own.

thE BEnriAch DistillEry co.THE BENRIACH (p.58) BenRiachDistillery.co.ukTHE GLENDRONACH (p.62) GlenDronachDistillery.co.uk

In April 2004, The BenRiach distillery, which was previously under the ownership of the Chivas Brothers, was acquired by three entre-preneurs led by scotch industry veteran Billy Walker. The BenRiach Distillery Co. was then born, and BenRiach was once again produc-ing its very special single malt whiskies, but now as an independent distiller. With a history dating back to 1898 and access to an im-pressive inventory of maturing whiskies dating back as far as 1966, the BenRiach collection offers a timeless and diverse selection of fine whisky. In 2008, The BenRiach Distillery Co. expanded with the addition of The GlenDronach. Founded in 1826 by James Allardice, the new ownership has ushered in a new era at The GlenDronach, realizing the full greatness of the distillery.

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BriottEtBriottet.com

BRIOTTET LIQUEURS (p.35)

Briottet was founded in 1836 and has maintained high standards as a family-owned business pro-ducing exceptional fruit liqueurs. The firm started

out maturing and selling wines, soon expanding operations to include the production of regional liqueurs. Briottet established a strong reputation through their Crème de Cassis de Dijon, and the company abandoned the wine trade to make their sole focus producing world class liqueurs and other fruit-based products. The historic Briottet offices are located in the center of Dijon, France, and the magnificent vaulted cellars are perfectly suited to aging fine fruit brandies.

châtEAU DU BUscABuscaManiban.com

CHÂTEAU DU BUSCA ARMAGNAC TÉNARÈZE (p13)

The Château du Busca estate covers nearly 500 acres in the beautiful Ténarèze sub-region of Arma-gnac. Built by the Marquis de Maniban in 1649, the castle is one of the finest examples of 17th century

Gascony architecture in existence. Beyond the elegance of the landmark château, however, is their venerable armagnac, including blends and vintage selections, that elevates Château Busca to its celebrated status. Ténarèze Armagnac is more full-bodied and richer in bouquet than those of neighboring regions. The limestone and clay soil combined with the unique microclimate create the ideal conditions for growing ugni blanc grapes, which are considered the quintessential variety for producing the finest Armagnac.

châtEAU montiFAUD Chateau-Montifaud.com

CHÂTEAU MONTIFAUD COGNAC (p.18)PINEAU DES CHARENTES (p.18)

The sixth generation of the Vallet family man-ages Château Montifaud's 125 acre estate in the Petite Champagne district of Cognac. The

family tradition began with Augustin Vallet, progressed with the succession of Pierre and his son Maurice, and continued under the watchful eye of subsequent generations. Laurent Vallet, who joined the family business in 2000, represents the newest generation. The vineyard was planted in 1837 and the family has made and distilled fine brandy ever since. The family has long set aside some of the production in the cool confines of the "Paradis" cellar for long-term aging in the tradition of building up stocks of tremendous cognac, with the oldest bottles at the estate dating from 1830.

châtEAU pAUlEtChateauPaulet.com

CHÂTEAU PAULET COGNAC (p.19)THE FORGOTTEN CASKS COGNAC (p.19)

Château Paulet was founded in 1848 on an estate that had been producing cognac since 1761. The company, based in the town of Co-gnac, continues to pursue the standards of excellence in the production of their cognacs set by the founders over 150 years ago. Since the foundation of the company, Château Paulet has kept significant stocks of old cognac, in particular those from the top four districts of Grande Champagne, Petite Champagne, Borderies and Fins Bois. Today, Alain Royer, who has been at the origin of many premium cognacs and other premium spirits in the U.S., works with Jean-Pierre Cointreau to offer exclusive selections of rare and exquisite cognac.

christiAn DroUin Calvados-Drouin.com

CHRISTIAN DROUIN CALVADOS (p.6)BLANCHE DE NORMADIE (p.11)POMMEAU DE NORMANDIE (p.34)

Christian Drouin runs his small family distillery in the heart of the Pays d’Auge region in Normandy. By adhering to time-honored methods of distillation and strictly controlling every stage of pro-duction, Drouin has continued the family tradition as one of the top producers of calvados. The château boasts one the best cellars of Calvados Pays d’Auge, including an extensive selection of vintage calvados. As a testament to the château's excellence, Christian Drouin Calvados has garnered over 417 medals and awards in spirits competitions around the globe.

DistillEriE ArmAnD gUyPontarlier-Anis.com

PONTARLIER-ANIS LIQUEUR (p.31)

In 1890, Mr. Armand Guy founded the Distillerie Armand GUY in Pontar-

lier, France. A powerful campaign against absinthe grew with the belief that absinthe led to madness and crime, and the spirit was ultimately abolished in France two days after World War I began. In 1921, the distillation of aniseed was authorized, and it was then that Pontarlier-Anis was launched. Today, this last remaining artisan facility, with its alembic stills and its century old casks, continues to produce this anise liqueur.

Don césArPiscoDonCesar.com

DON CÉSAR PISCO (p.10)

Don César is a pisco producer based in Peru, and offers three styles of the grape-based spirit.

EttErEtter-Distillerie.ch

ETTER EAU DE VIE (p.11)

The foremost distiller of eau de vie in Swit-zerland, Etter is a family business spanning

four generations. Founded in 1870, their story began in the Zug district of Menzingen, where the farmer Johann Baptist Etter de-veloped the welcome sideline of distilling his own cherries. Today, third generation Hans Etter is transitioning the company leadership to his daughter Eveline and her husband Gabriel as the Etter family tradition continues.

F. mEyErDistillerie-Meyer.fr

F. MEYER EAU DE VIE (p.12)

As far back as 1890, Joseph Meyer, who began as a home distiller, was already making alcoholic spirits from various fruits in the Alsace region of France. It was not until 1950 that his son, Fridolin Meyer, founded the F. Meyer Distillery. Fridolin fervently espoused a mandate of high-quality standards and, along with the Ministry of Agriculture, fostered the development of raspberry patches in order to ensure the continued cultivation of fresh fruit.

glEnorA DistillEryGlenoraDistillery.com

GLEN BRETON WHISKY (p.67)

In the early 1800s, Scottish immigrants chose Cape Breton Island, Nova Scotia for their new home

as its beauty so resembled the Highlands and Islands of Scot-land. Many traditions and secrets came with these pioneers, and the making of a spirited whisky was one of them. Glenora made history with Glen Breton as the only Canadian single malt whisky in Canada. The distinction led to a legal battle with the scotch Whisky Association over the use of the word "Glen," which Glenora subsequently won.

gonZálEZ ByAss GonzalezByass.com

SOBERANO BRANDY DE JEREZ (p.20)LEPANTO BRANDO DE JEREZ (p.21)CHINCHÓN(p.30)

González Byass was founded in 1835 in the town of Jerez in Southern Spain. Still in the hands of the founding family, now in its fifth gen-eration, the company has always based its business policy on one principle: pursuing excellence in providing the highest quality of spirits. In addition to their commitment to making wine, the family has contin-ually demonstrated a common passion for the environment, art and culture, as evidenced by their financing of historical renovations in the city of Jerez, and the environmentally-conscious measures undertak-

en in their production practices. Today, González Byass continues to represent and develop the company's myriad brands, and their winery in Cadiz remains one of the most visited vineyards in Europe.

hinE cognAc (nEW Addition)HineCognac.com

HINE COGNAC (p.14)

For almost 250 years, the quality of HINE Cognacs, refined through six generations, has been recognized all over the world. HINE has always prided itself on its small-scale family operation, with self-imposed high standards and rigorous selection of cognacs from the two finest crus in the Cognac region. Since 1933 when the first HINE shipment took place, HINE has expanded their market to Germany, Central Europe, Asia and Rus-sia, and today discerning cognac aficionados can seek out HINE in major cities throughout the world.

hirsch DistillErsHirschBourbon.com

HIRSCH WHISKEY (p.66)

The Hirsch Selection is a series of artisanal whiskies. Several styles of whiskey are includ-

ed, including classic styles from the United States and Canada. The supply of any given selection is finite and limited. The selections are all aged to perfection and chosen with connoisseurs of small batch fine spirits in mind.

lUXArDoLuxardo.com

LUXARDO EAU DE VIE (p.10)LUXARDO LIQUEURS (p.24)LUXARDO SYRUP & FRUIT PRODUCTS (p.68)

Luxardo was founded in Zara in 1821, a port city on the Dalmatian coast. A Genoese businessman, Girolamo Luxardo, moved there with his family in 1817. His wife, Maria Canevari, was especially interested in perfecting a "rosolio maraschino," a liqueur produced in Dalmatia since medieval times. The liqueur she produced was of such high quality that it claimed the attention not only of family and friends but of serious connoisseurs, and her husband founded a distillery in 1821 to produce maraschino. The distillery was nearly destroyed during World War II by Anglo-American bombings, and was subsequently relocated in the Veneto region of Italy by Giorgio Luxardo, the only surviving brother from the fourth generation of the Luxardo lineage, at a time when the majority of the Italian population living in Dalmatia was

anchordist ill ing.com72

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forced into exile. Currently under direction of the sixth generation of Luxardos, the Luxardo company is completely family owned, honoring the tradition Girolamo established 190 years ago.

niKKA WhisKy (nEW Addition)Nikka.com

NIKKA WHISKY (p.52)

Combining his rich heritage of making spirits along with his newfound expertise

in the art of distilling whisky, Masataka Taketsuru, known as the father of Japanese whisky, founded Nikka in 1934. In the decades since, as his company developed and the enjoyment of whisky became a fixture in Japan, he remained relentlessly passionate and dedicated to its quality. That excellence culminated in March 2002 when the Yoichi 10 Year Old was voted "Best Whisky of the Year" by Whisky Magazine. Today, Nikka is available for the first time in the U.S. market, thanks to its partnership with Anchor Distilling and the inclusion of two of its most unique spirits to the Anchor portfolio. Currently headquartered in Tokyo and owned by Asahi Breweries, Nikka operates the Yoichi Distillery in Hokkaido and the Miyagikyo Distillery in Sendai.

pAgès-VéDrEnnE Vedrenne.fr

VERVEINE DU VELAY (p.31)PAGÈS LIQUEURS (p.32)DOMAINE SATHENAY (p.32)NOYAU DE POISSY (p.33)MAURIN QUINA & VERMOUTH (p.33)

Pagès-Védrenne is a collection of historic French liqueur and aperitif brands. Védrenne, founded in 1923, and Verveine du Velay, founded in 1859, merged in 1997 to create Pagès-Védrenne. In 1999, Domaine de Sathenay and Noyau de Poissy were both add-ed to the collection, and other iconic producers have been added at various times. Today, Pagès-Védrenne is part of the Renaud Cointread Group, which is led by CEO Jean-Pierre Cointreau, who also serves as President of Pagès-Védrenne.

sEnior & co.CuracaoLiqueur.com

CURAÇAO OF CURAÇAO (p.37)

Senior & Co. is the only truly authentic producer of curaçao in that they are the only curaçao producer located on the island of Curaçao. Senior & Co. was established in 1896 when the family perfected the

recipe for producing extraordinary curaçao liqueur. The company operates out of a beautiful 19th century plantation located on the pic-turesque island of Curaçao in the Netherlands Antilles. The foundation of the Senior family’s success lies in their secret, century-old botanical recipe, in their selection of superior ingredients and in their traditional production methods, from distillation to hand bottling and labeling.

slAUr intErnAtionAlSlaur.com

PASTIS PRADO (p.30)MON GRANIER PASTIS (p.30)

Founded in 1972, Slaur International produces and packages an exciting range of spirits including the well loved and versatile Pastis Prado and Mon Granier Pastis. Operating out of Le Havre, France’s largest commercial port, for the past 30 years, Slaur enjoys the benefits of an exceptional location in the heart of Europe, and is represented in more than 110 countries. Slaur International is dedi-cated to conscientious customer service and creative innovation in the world of fine spirits.

tEQUilErA lA gonZAlEñA ChinacoTequila.com

CHINACO TEQUILA (p.48)

Tequilera La Gonzaleña began producing small batches of tequila in 1977 as the result of the successful hard-fought battle by Guiller-mo González, the great-grandson of legendary General González who led the Chinaco warriors in battle in the mid-1800s, to make it legal to produce tequila outside of Jalisco. The tequila was named Chinaco, symbolizing the battles this small brand waged against larger factions of tequila producers. Initially, the tequila was served exclusively in small private clubs in Mexico, but in 1983 it became the first ultra premium tequila in the United States. Today, the third generation of the González family upholds the family tradition of manufacturing award-winning Chinaco Tequila in limited runs.

ypiócA Ypioca.com.br

YPIÓCA CACHAÇA (p.47)

The Telles family started the Ypióca Cachaça company in 1846, when Dario Telles took over the sugar mill

at Fortaleza. The company grows its cane on fields surrounding the distilleries. They choose varieties of cane to complement the various soils, tilled with an eye toward soil preservation rather than maximum yield. After harvesting, the cane juice is immediately filtered. To promote conservation, the pulp is then used as fuel to power clean-burning, steam-driven distillery operations. In 1924, Paulo Campos Telles modernized the production techniques and initiated the export of Cachaça Ypióca to Europe. In 1970, Everardo Ferreira Telles assumed the responsibilities of President. Today, the fifth generation, Everado’s daughter and sons, now take an active part in running the business.

[1] BErry BrOs. & ruDD has callED NO.3 sT. JamEs's sTrEET hOmE sINcE 1698, makINg ThEm BrITaIN's OlDEsT wINE aND spIrITs mErchaNT. ThE IcONIc lOcaTION prOVIDEs ThE INspIraTION fOr NO.3 lONDON Dry gIN (pg. 42). ThE kEy ON ThE BOTTlE Is fashIONED afTEr ThE ONE ThaT OpENs ThE lOck TO ThE parlOr, whIch, IN maNy ways, Is ThE INNEr saNcTum Of ThE shOp, aND Is a rOOm ThaT Is sTEEpED IN hIsTOry aND TraDITION. [2] aNchOr DIsTIllINg cOmpaNy's crEaTION Of OlD pOTrErO IN 1994 markED ThE rETurN Of pOT-DIsTIllED whIskEy IN ThE uNITED sTaTEs. [3] yOIchI (pg. 52) was masaTaka TakETsuru's fIrsT DIsTIllEry, BuIlT IN 1939. IT's lOcaTED lEss ThaN ONE kIlOmETEr frOm ThE OcEaN aND Is JapaN's NOrThErNmOsT DIsTIllEry. IT usEs aN uNDErgrOuND waTEr sOurcE ThaT Is fIlTErED ThrOugh pEaT, whIch Is ExTrEmEly wEll-suITED fOr whIsky prODucTION. [4] BODEga saN IsIDrO DIsTIllEry, hOmE Of BarsOl (pg. 8), DaTEs Back TO ThE 1800s. uNDEr ThE NEw OwNErshIp, ThE sTrucTurEs Of ThE DIsTIllEry haVE BEEN rEVampED aND ExpaNDED, aND ThE TwO cOppEr sTIlls haVE BEEN rEassEmBlED aND rE-cONDITIONED. [5] ThEsE 650 lITEr sTIlls arE usED By pagès-VéDrENNE TO makE VErVEINE Du VElay (pg. 31) aND OThEr lIquEurs. ThEsE sTIlls DaTE as far Back as 1934, aND fEaTurE a slOw hEaTINg aND BOIlINg prOcEss aND a fasT cONDENsINg sTagE.

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DIsTrIBuTOrs


DIsTrIBuTOrs


AlAsKASOuTHERN WINE & SPIRITS/ODOM240 W 1st Ave.Anchorage, AK 99501(907) 272-8511

ArKAnsAsCENTRAL DISTRIBuTORS2805 Vance St.Little Rock, AR 72206(501) 372-3158

gLAZER'S WHOLESALE DISTRIBuTINg-EAgLE DIVISION11101 Smitty Ln.North Little Rock, AR 72117(501) 955-4100

AriZonASOuTHERN WINE & SPIRITS2375 S 45th Ave.Phoenix, AZ 85043(602) 533-8000

cAliForniASOuTHERN WINE & SPIRITS33321 Dowe Ave.Union City, CA 94587(800) 424-1170

SOuTHERN WINE & SPIRITS17101 Valley View Ave.Cerritos, CA 90703(562) 926-2000

colorADoSOuTHERN WINE AND SPIRITS5270 Fox St.Denver, CO 80216(303) 292-1711

connEcticUtSLOCuM & SONS30 Corporate Dr.North Haven, CT 06473(203) 239-8000

FloriDAREPuBLIC NATIONAL DISTRIBuTINg CO.441 SW 12th Ave.Deerfield Beach, FL 33442(954) 421-9990

SOuTHERN WINE & SPIRITS1600 NW 163 St.Miami, FL 33169(305) 625-4171Brands: González Byass

gEorgiAEMPIRE DISTRIBuTORS, INC.3755 Atlanta Industrial PkwyAtlanta, GA 30331(404) 572-4100Brands: The GlenDronach

gENERAL WHOLESALE CO.1271 Tacoma Dr. NWAtlanta, GA 30318(404) 351-3626Brands: Chinaco Tequila

REPuBLIC NATIONAL DISTRIBuTINg CO.1 National Dr. SWAtlanta, GA 30336(800) 282-3548

SAVANNAH DISTRIBuTINg COMPANY2003 S Bibb Dr.Tucker, GA 30084(678) 380-1212Brands: Hirsch, Luxardo, Ypióca, Don César Puro, Senior Curaçao, Slaur Pastis

uNITED DISTRIBuTORS, INC.5500 United Dr. SESmyrna, GA 30082(678) 305-2010Brands: Junipero Gin

hAWAiiALLIED IMPORTERS & WHOLESALERS2298 Alahao PlHonolulu, HI 96819(808) 842-0562

SOuTHERN WINE & SPIRITS318 Kamani St.Honolulu, HI 96813(888) 866-8825

ioWASTATE OF IOWA ABC1918 SE Hulsizer RoadAnkeny, IA 50021(515) 281-7400

iDAhoIDAHO STATE LIQuOR DISPENSARY1349 E Beechcraft CourtBoise, ID 83717-9001(208) 334-5300

illinoisSOuTHERN WINE & SPIRITS1840 W North Ave.Chicago, IL 60622(773) 342-1840

TENZINg WINE & SPIRITS165 N Morgan St.Chicago, IL 60607(312) 846-6560

inDiAnACARROLL WINE & SPIRITS9880 E 121st St.Fishers, IN 46037(317) 578-7300

KAnsAsgLAZER'S WHOLESALE DISTRIBuTINg1100 Blake St.Edwardsville, KS 66111(913) 745-2900

STANDARD BEVERAgE CO.2416 E 37th St. NWichita, KS 67219(316) 838-7707

KEntUcKyREPuBLIC NATIONAL DISTRIBuTINg CO.2300 Stanley Gault PkwyLouisville, KY 40223(502) 254-8600

loUisiAnAgLAZER'S WHOLESALE DISTRIBuTINg111 Riverbend Dr.St. Rose, LA 70087(504) 443-8600Brands: Junipero Gin, Genevieve Gin

INTERNATIONAL WINE & SPIRITS4927 Bloomfield St.Jefferson, LA 70121(504) 736-9577

mAssAchUsEttsATLANTIC IMPORTINg CO. 101 Bishop St.Framingham, MA 01702(508) 665-4272

HORIZON BEVERAgE CO.80 Stockwell Dr.Avon, MA 02322(508) 587-2156

M.S. WALKER, INC.750 Everett St.Norwood, MA 02062(617) 776-6700Brands: Chinaco Tequila

MARTIgNETTI COMPANIES975 University Ave.Norwood, MA 02062(603) 669-5884Brands: Château du Busca, Pagès, Slaur, Christian Drouin Calvados

michigAngENERAL WINE & LIQuOR CO.373 Victor St.Highland Park, MI 48203(313) 852-3926

MICHIgAN LIQuOR CONTROL COMMISSIONP.O. Box 30004Lansing, MI 48909

minnEsotABELLBOY CORPORATION2220 Florida Ave. SMinneapolis, MN 55426(952) 544-8178

SOuTHERN WINE & SPIRITS701 Industrial Blvd. NEMinneapolis, MN 55413(612) 217-5197

missoUriMISSOuRI BEVERAgE COMPANY6331 Knox Industrial Dr.St. Louis, MO 63139(314) 231-5060

mississippiMISSISSIPPI STATE TAX COMMISSION ABC DIVISIONP.O. Box 540Madison, MS 39110(601) 856-1301

montAnAMONTANA LIQuOR DIVISION2517 Airport Rd.Helena, MT 59601(406) 444-0737

nEBrAsKAREPuBLIC NATIONAL DISTRIBuTINg CO.4320 S. 94th St.Omaha, NE 68127(402) 339-9100

nEVADACHEF RuBBER6627 Schuster St.Las Vegas, NV 89118(702) 614-9350Brands: Baking Concentrates

SOuTHERN WINE & SPIRITS8400 S Jones Blvd.Las Vegas, NV 89139(702) 248-3381

nEW hAmpshirEHORIZON BEVERAgE CO.80 Stockwell Dr.Avon, MA, NH 02322(800) 696-2337

nEW JErsEyALLIED BEVERAgE gROuP, LLC600 Washington Ave.Carlstadt, NJ 07072(800) 313-6767Brands: Ypióca

DACOSTA CO.500 University Ct.Blackwood, NJ 08012(856) 854-6060Brands: Luxardo Cherries

FEDWAY ASSOCIATES, INC.Building 56 Hackensack Ave.River Terminal DevelopmentKearny, NJ 07032(973) 624-6444Brands: Luxardo

WINEBOW, INC.75 Chestnut Ridge Rd.Montvale, NJ 07645(800) 445-0620

nEW mEXicoSOuTHERN WINE & SPIRITS1601 Commercial St. NEAlbuquerque, NM 87102(505) 246-3100

north cArolinABANKS CHANNEL107 Core Dr. WMorehead City, NC 28557(252) 726-5414

NORTH CAROLINA ALCOHOLIC BEVERAgE CONTROLEast Tryon Rd.Raleigh, NC 27610

north DAKotAED PHILLIPS & SONS CO.1358 39th St. NFargo, ND 58102(701) 277-1499

ohio55 DEgREES5725 Canal Rd.Valley View, OH 44125(216) 524-9463Brands: Luxardo Cherries

OHIO DEPARTMENT OF LIQuOR CONTROL6606 Tussing Rd.Reynoldsburg, OH 43068(614) 644-2360

oKlAhomAgLAZER'S OF OKLAHOMA1005 Metropolitan Ave.Oklahoma City, OK 73108(405) 943-3833

orEgonOREgON LIQuOR CONTROL COMMISSION9079 SE McLoughlin Blvd.Milwaukie, OR 97222(800) 452-6522

PROVVISTA SPECIALTY FOODS INC.3305 NW Guam St.Portland, OR 97210(503) 228-7676Brands: Luxardo Cherries

SOuTHERN WINE & SPIRITS19781 SW 95th Ave.Tualatin, OR 60622(503) 612-8330

pEnnsylVAniAMAJESTIC WINE & SPIRITS487 Devon Park Dr.Wayne, PA 19087(610) 902-9400

PENNSYLVANIA LIQuOR CONTROL BOARD910 Capitol St.Northwest Office BuildingHarrisburg, PA 17124-0001(717) 783-3158

rhoDE islAnDNEWPORT SPECIALTY FOODS1079 Aquidneck Ave.Middletown, RI 02842(401) 849-1544Brands: Luxardo Cherries

RHODE ISLAND DISTRIBuTINg CO., LLC119 Hopkins Hill Rd.West Greenwich, RI 02817(401) 822-6400

soUth cArolinASOuTHERN WINE & SPIRITS7600 Richard St.Columbia, SC 29209(803) 695-1630

tEnnEssEEATHENS DISTRIBuTINg CO.905 James St.Memphis, TN 38106(901) 774-8888

B&T DISTRIBuTINg CO.6520 Baum Dr.Knoxville, TN 37950(865) 602-2233

BEST BRANDS INC.7337 Cockrill Bend Blvd.Nashville, TN 37209(615) 350-8500

HORIZON WINE & SPIRITS3851 Industrial PkwyNashville, TN 37209(615) 321-4173

KNOXVILLE BEVERAgE1335 E Weisgarber Rd.Knoxville, TN 37909(865) 637-9411

STAR DISTRIBuTORS6290 Shelby View Dr.Memphis, TN 38134(901) 363-5555

tEXAsPIONEER WINE COMPANY1801 Royal LaneDallas, TX 75229(214) 461-7603

UtAhuTAH DEPARTMENT OF ABC1675 South 900 WestSalt Lake City, UT 84104(801) 973-7770

VirginiAASSOCIATED DISTRIBuTORS LLC401 Woodlake Dr.Chesapeake, VA 23320(757) 424-6300

VIRgINIA DEPARTMENT OF ABC2901 Hermitage RoadRichmond, VA 23220(804) 213-4400

VErmontVERMONT DEPARTMENT OF LIQuOR CONTROL13 Green Mountain Dr.Montpelier, VT 05620-4501(802) 828-2347

WAshingtonSOuTHERN WINE & SPIRITS6100 Carillon PointKirkland, WA 98033(877) 214-7711

WisconsinL'EFT BANK4910 Triangle St.McFarland, WI 53558(608) 838-8400

WyomingWYOMINg LIQuOR COMMISSION1520 E 5th St.Cheyenne, WY 82007(307) 777-6450

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