HPS Epicurean, LLC · 432 Maple Street #4 · Ramona, CA 92065hpsepicurean.com · 760-789-9000 · info@hpsepicurean.com

v o l I V20 16

SPIRITS

ArmagnacDomaine de Charron ···1

BittersTurin-Vermouth Tuvè & Drapò ···4

Aromatique Liqueur ···5

BrandyChiarella Pisco Coming soon ···6

CognacThe Forgotten Casks ···7

DigestiveCenterba ···8

GeneverBy the Dutch Old Genever ···9

Gin

Ferdinand's Saar Dry Gin ···10

LiqueursAgricanto ···11

Bailoni ···12

Casa D’Aristi ···13

Los Lagos ···15

Vergnano 1865 ···16

MezcalMiel de Tierra ···18

PastisPrince ···20

PolugarRodionov & Sons ···21

RumBy the Dutch Batavia Arrack ···24

Ron Caribe ···24

ScotchDistiller's Art Single Cask ···25

VermouthTurin-Vermouth Drapò ···26

Ferdinand's ···26

Riserva Carlo Alberto ···27

VodkaFerdinand's Saar Quince ···28

Van Hoo ···29

WINE

GermanyHenry Preiss Selections ···30

Gaul ···31

Grans-Fassian ···32

Nicolay ···33

Legacy of SpiritSince launching HPS Epicurean in 2012 with my daughter Nicole, I’ve come to realize what a monumental undertaking it is to scour the world for the greatest wines, gourmet accoutrements and artisan spirits. Our objective was clear– to build a portfolio of authentic products from distinctive suppliers who embody the Heart, Passion and Soul parallel to ours. While innovation steers growth, mastery is powered by legacy, and our collection exemplifies both.

With the craft movement in full swing, there are many exciting, new producers to choose from. However, in order to become the relevant, national distributor we aspire to be, we focused exclusively on storied companies that have stood the test of time. Each has extraordinary ties to their homeland and many have a rich history of tragedy, survival and triumph– through challenges of war, agricultural devastation and political upheaval.

< Kramer’s Aromatique went from a communist owned and operated company during WW II to a privately-help firm after East and West Germany were united.

< Centerba is an apothecarial product that evolved into a consumable spirit when sanctioned by Italian law. The recipe dates back to the 12th century, and is an historically genuine Abruzzo Digestive.

< Polugar was a lost symbol of 18th century Russia until Boris Rodionov resurrected it, which was only achievable by building a distillery outside the jurisdiction of Russian law.

The Preiss name represents over 60 years in the spirits business. My father Erich Preiss imported Bailoni liqueur over 35 years ago, and I’m delighted to have it here in the HPS collection. We are working with the Dr. Pauly-Bergweiler estate and Peter Nicolay, wineries my father represented when we first came to America. With Nicole working at my side, we welcome the third generation.

I’ve been honored by accolades– the prestigious Merit Agricole from the French Government, was a top contender for Wine Enthusiast’s Spirits Importer of the Year, inducted into the Order of the Musketeers of Gascony. Nothing, however, outshines the pride I feel having been chosen by the assemblage of family companies represented here, who have entrusted HPS Epicurean to advance their products in the USA.

The journey has been a challenging and rewarding one. I am hopeful that you will find inspiration in our vision. Cheers!

Henry Preiss

catalog by Virginia ParryItalyPaladin Raboso Fiore ···34

SpainLleiroso ···35

EnglandLindisfarne Original ···36

CULINARY & COCKTAILS

Terres Rouges Mustard ···37

Epicurean Harvest ···39

Aristi Salsa ···39

Elixir Vitae Vinegar ···40

Cent’Anni Syrups ···41

Grafschafter ···43

Welcome home Preiss Imports Preiss Imports returns to hallmark the spirits

portfolio, poised once again to manage

niche brands where product intimacy and

knowledge matter most.

The 55-year Family Legacy Continues...

A FAMILY ESTATESmall Batch Armagnac

The story started at the beginning of the last century in south-western France, where Jacques and Claude Lartigue’s great-grandmother owned a vineyard in the Landes region. The vineyard in Perquie was planted entirely with the Baco grape variety, and the wine produced was sold to the co-op. On occasion, a few casks of armagnac came to be. In 1985, when their father Fernand expressed his wish to have the vines pulled up, Jacques and Claude resisted and decided to buy the 4-acre plots and revive the production of armagnac. With a skillful vine-grower neighbor entrusted with the vineyard work, a natural wine of outstanding quality was immediately produced. Domaine de Charron has all of the assets to enable small batch production of outstanding armagnac: exceptional terroir, proficiency of the best distillers from Villeneuve-de-Marsan and systematic and meticulous storing of every crop in new oak casks.

THE PERFECT MATCHSoil and Grape

The vineyards of Domaine de Charron flourish on Sables Fauves (fawn sands), land created when the sea retreated millions of years ago at the end of the Tertiary Period. The soil of siliceous clay is colored by iron oxide and well known for producing fine Armagnac. The Baco grape, a hybrid of Folle Blanche and Noah varietals, is exclusively used for Charron AOC Armagnac. Its resistance to disease makes it an environmentally friendly grape, with a magnificent attribute to evolve in character when interacting with oak over the years aged in barrels.

THE VINEPreservation and Authenticity

The Baco grapes planted on the fawn sands of the estate benefit from ideal exposure to the sun on hillsides that are oriented south-southwest. Permanent ground cover is maintained in order to preserve the microbiological life of the soil, and the 2 hectare surface enables special attention to the vine stock. The youngest vines are 35 years old, the oldest are over 60. The attentive care they receive is evidenced by their longevity.The winemaking process to obtain a high acid and low alcohol wine is perfectly honed to adapt to distillation, and all natural, without additional oenological products, sugar or coloring compounds.

THE FIRETradition and Care

The distillation process usually takes place before the end of the harvest year in a traditional and locally made, wood-fired, copper continuous still. Along the few uninterrupted days of the process, the experienced hand of the master distiller monitors the heat. His expertise is essential to produce the most flavorful brandy.

THE OAKTime for Nature to Achieve its Work

Charron oak barrels are made by Gilles Bartholomo, one of the last remaining coopers in Le Frêche (Landes). The 420-liter kegs are filled as soon as the brandy comes out of the still.Casks are kept in a special wine storehouse that has an earthen floor. Year after year, the aromatic components interact between the new oak and the brandy. Each vintage is controlled, ventilated and moved following the direction of the Cellar Master. The age and alcoholic degree of the precious elixir is carefully monitored during the long ageing process– a minimum of ten years. No water is added before hand-bottling; the vintage Charron are all cask strength.

The Zebra on the Charron label is an homage to Claude’s favorite local rugby team, who

wear black and white striped polo shirts.

Charron Bas-Armagnac Cask Strength Collection

Armagnac1

2

Vintage 2004 Charron ArmagnacSubtle oak aroma dominated by ripe stone fruit. Notes of mirabelle and cooked prune on the palate along with a little rancio. The alcohol is already integrated with no harshness. Long finish. 51.1% alc/vol

“This is a powerhouse spirit, made to please those who want big, spicy, robust flavor from their brandy.” K&L Wine

SILVER Medal: Landes Bas-Armagnac competition 2013

Vintage 2003 Charron ArmagnacAmber hue. Rich, subtly oaked nose is dominated by ripe stone fruit flavors. On the palate, the alcohol is already mellowed with no harshness. Notes of spicy, stewed prunes, with a little rancio. Long finish. Great personality for a younger vintage. 50.9% alc/vol

“The mouth, absolutely excellent” 4 stars -whiskyfun.comGold Medal: Concours des Bas-Armagnacs Landais 2013

Vintage 2001 Charron ArmagnacDelicate nose with mint and pepper tones. Smooth and round in the mouth gently revealing wild strawberry aromas. A refined and surprising vintage. 50.6% alc/volGold Medal: Concours des Bas-Armagnacs Landais 2009

Vintage 1999 Charron ArmagnacElegant and very aromatic nose showing mint and lemongrass. The palate is potent, vivid and already very balanced. Beautiful notes of dried fruits and rancio. The finish is ample and persistent. A magnificent brandy, broad and lingering. 49.1% alc/volGold Medal: Concours des Bas-Armagnacs Landais 2009Silver Medal: Concours Général Agricole 2015

Vintage 1995 Charron ArmagnacBright amber hue. Elegant and very expressive nose with a subtle blend of fresh apricot and Mirabelle plum, finishing with spicy notes.The mouth is vivacious and pleasantly fresh. The spices (cinnamon, with a hint of vanilla) dominate the stone fruit undertones. The brandy is perfectly balanced and the alcohol is well integrated. The finish is long, with rancio notes and cooked prune flavors. 48.9% alc/vol

“Like old-style Macallan” 4.5 stars -whiskyfun.com

Silver Medal: Concours Général Agricole 2014Silver Medal Outstanding: IWSC 2015

Vintage 1994 Charron ArmagnacDeep amber hue. The nose is fine and elegant, with aromas of ripe stone fruit. The palate is potent and intense, followed by soft sweetness with aromas of toasted almonds, vanilla and cinnamon. The finish is persistent and subtly spiced. A superb vintage. 48.7% alc/vol

“Magnificent Armagnac once again” 4.5 stars -whiskyfun.com

Gold Medal: Concours Général Agricole 2013

Vintage 1990 Charron ArmagnacComplex nose with aromas of roasted, candied apricot and cinnamon. The palate is vivid and potent. Licorice flavors followed by prune and toast. The finish is long and persistent. A sumptuous and very elegant brandy. 47.1% alc/volGold Medal: Talents de l’Armagnac Competition 2013

Vintage 1989 Charron ArmagnacElegant nose dominated by rancio notes with subtle undertones of mint and pepper. The palate is vivid with harmonious tannins and notes of prune. Beautiful and long-lasting finish. A grand bas-armagnac, structured and complex. 47.3% alc/volSilver Medal: Concours Général Agricole 2015Silver Medal Outstanding: IWSC 2015Silver Medal: Talents de l’Armagnac Competition 2014

Vintage 1987 Charron ArmagnacInitial nose shows aromas of undergrowth followed by stone fruit cooked with cloves. The mouth is potent but acutely smooth. Very balanced with powerful rancio and aromas of smoked tea. Extremely persistent finish. A magnificent vintage, classic and memorable. 46.6% alc/volSilver Medal: Concours Général Agricole 2014

Vintage 1986 Charron ArmagnacElegant nose dominated by aromas of undergrowth, humus and ferns.Fresh on the palate. Potent yet smooth and not corrosive at all. The finish is very peppery, with pleasant licorice aromas. A very beautiful, subtle and elegant brandy. 46.4% alc/volGold Medal: Talents de l’Armagnac Competition 2014Silver Medal: Concours Général Agricole 2015

10 to 20 year-old: Age of Reason Beautiful cask-strength Charron vintages ranging from 10 to 20 years old. The armagnac has started to quiet down after the verve of the first years. Each is expressive and balanced, with its own character and unique personality.

20 year-old and over: Age of Maturity After ageing for twenty years in oak barrels, Charron Armagnac enters its most magical time. The aromas are mature and the character increasingly complex. The alcohol is perfectly absorbed and each selection is harmonious, structured and elegant.

Charron Bas-Armagnac Cask Strength Collection

3

Turin-Vermouth is located in Piedmont, the Italian region of beautiful wine and great traditions in

distilling. The superior quality of their Bitters and Vermouth stems from superior fruit and botanicals,

a dedication to tradition, interest in innovation and a lot of heart.

Amaro Black NoteColor: Caramel hue

Taste: Sweet and delicate with pleasant notes of clove, cinnamon and fresh citrus,

with a persistent rhubarb and peppery aftertaste.

Black Note is the flagship bitter of Turin-Vermouth. A high-quality product made

exclusively from infusions and extracts of plants, herbs, flowers, roots and fruits

using an exclusive extraction process. Black Note is silky and sweet, with fresh citrus

and rhubarb notes. Intense, harmonious, complex and unforgettable. 21% alc/vol

Gold Medal · Craft Spirits Awards-American Distilling Institute 2016

4 Stars · Difford's Guide

BitterColor: Bright red

Taste: Intense, delicately fruity

Tuvè Bitter is skillfully infused with a balance

of roots, aromatic herbs and citrus fruit. Round,

harmonious and lightly bitter on the palate with

a surprising splash of fruitiness. Wonderful,

unique, versatile and superior in quality.

Serve straight or with ice, mix with seltzer

or beer. An essential Bitter for cocktail

preparation.

25% alc/vol

Silver · New York Int’l Spirits Competition

Double Gold Medal · Best of ClassBest of Category · Craft Spirits Awards

-American Distilling Institute 2016

Tuvè Turin Skill & Innovation

Fernet AmaroColor: Dark amber

Taste: Rich and intense, persistent on the palate

Tuvè Fernet is a strong and bitter digestive

refined by the prolonged infusion of herbs and

spices in the Piedmont tradition. Aromatic

and utterly intense, this Bitter makes for

an inspired aperitif. Serve neat at room

temperature or with ice. Mix with ginger-

ale or soda. Enjoy after meals with

espresso. Wonderful addition to cocktails.

39% alc/vol

Gold · New York Int’l Spirits Competition

Silver Medal · Craft Spirits Awards -American Distilling Institute 2016

Turin-Vermouth Piedmont Tradition

Bitters

4 Turin-Vermouth pg 26

"Excellent"

92 points, 2015

The origin of Aromatique dates back to 1828 when it was conceived as a remedy during an epidemic in Germany’s Thuringia region. The state-of-the-art production facility of today belies the expansive heritage behind the brand. An independent family firm, the owners honor the legacy by directing operations with impassioned care and respect, selecting only premium ingredients, adhering to the original recipe and processing the extract using traditional methods. The spice grinder used is 65 years old, a key factor in obtaining the unique flavor profile.

The secretly guarded recipe is a blend of carefully selected, premium spices. This iconic spirit has a deep caramel hue, is beautifully aromatic, and its bold flavor is distinctively rich in spice, with sweetness balanced nicely by a touch of bitterness.

40% alc/vol

Gold Medal · WSWA 2016

Bronze Medal · Craft Spirits Awards 2016American Distilling Institute

M y father Erich Preiss introduced Jägermeister to the western states over fifty years ago. Today HPS proudly presents

Aromatique, a truly exceptional German Bitter Liqueur.” –Henry Preiss

“

Aromatique Bitter Liqueur Authentic Pure Spice Liqueur from Germany

Best of Liqueurs / Best of Show / GOLD MEDAL, 98 pts

Los Angeles Int’l Spirits Competition 2015

4 Stars – Highly Recommended“Smoky, toasty, black tea-like; midpalate is really the best phase as the flavors meld into one unified taste that’s bittersweet, pleasantly viscous, and silky.”

–Spirit Journal, Sept 2014

92 pts – Excellent, Highly Recommended–Ultimate Spirits Challenge 2015

Granted Original Thuringian Quality appellation designation Thuringian Ministry for Agriculture / Conservation

Winner of CMA 1996 Specialty Prize for Exceptional QualityA prestigious award from the German Agricultural Marketing Board. It was personally presented by the wife of the then German

Chancellor, Helmut Kohl.

Annual Recipient of DLG Quality Medal German Agriculture Society

Best served slightly chilled. Lovely with a fine beer or

ale. Enjoy as an aperitif or digestive.

Great in cocktail recipes. Extraordinary ingredient in

Glühwein – spiced, mulled wine.

Infuse pineapple or watermelon.

Well suited for culinary recipes:

Cookies – Replace with Aromatique where rum

is called for.

Spiced Pancakes – Add to your favorite

pancake batter.

Baked Ham – As a glaze and for basting.

Steak Marinade – Aromatique, soy sauce,

brown sugar, pepper and fresh parsley.

Wunderbar for the HolidaysGift Tin with 2 Cordial Glasses 5

There is a long family history behind Chiarella Pisco.

The production of a good Pisco is not started in the bodega, but rather in the field with the care and good management of the plants and the soil. There is a say that goes “good grapes give good Pisco,” and that is why a producer must closely follow the cultivation, harvest, and transportation processes. This must be done hand in hand with the knowledge of the person in charge of the distillation, good resting tanks and above all, the care that one puts into their work. These are the fundamental factors to obtain a quality product. It must be clear, clean and bright.

Chiarella believes that a great Pisco is a revelation of its origin, from meticulous grape selection to refined distillation method using a Charentais pot-still design.

Chiarella Pisco Puro is made with the Quebranta grape from the Tacna valley and distilled in copper pot stills. It uses the puro (pure) method, from a single variety of grape. Off-dry, smooth yet firm, the finish unveils deeper flavor of hearty spices and rich texture. Ideal choice for Pisco cocktails. 43% alc/vol

Pisco Sour2 oz Chiarella Pisco1 oz fresh lime juice1/2 oz simple syrupOne egg-whiteAngostura Bitters

Add Pisco, lime juice, simple syrup and egg white in a cocktail shaker. Fill with ice and shake vigorously. Strain into Old Fashioned glass. Top with two or three dashes of Angostura bitters.

Spiced Pisco Punch2 oz Chiarella Pisco2 oz Cent’Anni Pineapple Spice1/2 oz Fresh lime juice

Add ingredients in cocktail shaker with ice. Shake well. Strain into goblet glass with ice. Garnish with citrus wheels.

Brandy

Chiarella Pisco Pioneers of Peruvian Pisco

Coming Soon

6

The Forgotten Casks A Sipping Cognac at its Best

“We offer these very small batches of Cognac for placement in the finest retail stores, restaurants and bars. The Forgotten Casks Cognac is truly non-commercial and unique. To taste these one-of-kind treasures is a revelation.” –Henry Preiss

Cognac

It is remarkable to discover and rediscover how

certain Cognacs tasted some 100 years ago. An

extraordinary experience, and precisely what The

Forgotten Casks series is all about."

“

The Forgotten Casks are hand selected Cognacs

that lay hidden in the recesses of cellars of the finest

Cognac producers.

40% alc/vol

Lot numbers are designated for each Forgotten Casks

selection indicating the year bottled and the selection

sequence of the Cognac blend (Lot 16-2, Year 16

Bottling 2).

The inaugural 2016 bottling is composed of a small

number of Cognacs from the Grande Champagne,

Petite Champagne and Fins Bois districts. The aging

is carefully conducted in old barrels to impart only a

limited amount of tannins allowing delicate fruit and

floral aromas and light vanilla notes to shine through.

This Cognac has a soft, mellow and warm character.

It is delicate, light in hue and perfectly balanced. Two

decades of aging has rounded out any harshness, and

informs the incomparably long and elegant finish.

"The Forgotten Casks is a collection of rare casks or lots

that I discovered while going farm to farm and distillery

to distillery. At times they bear such high quality that

I will bottle them as is. Others I acquire to form an

exquisite blend." -Alain Royer

Alain Royer is well known and respected in the spirits

world, with special expertise in wood cask aging and

blending.

"My background is all about Cognac as I come from a

family involved in the producing region as long as we

can record, dating back before the French revolution."

Join this remarkable journey of discovery into how

authentic Cognac was distilled, blended and

experienced in days gone by.

7

Enrico Toro Centerba 72 Authentic Italian Classic

Translation of Centerba is ‘100 herbs’. Wonderfully dry, spicy and strong, Centerba 72 has become the archetypal digestive of the Abruzzo herbal spirit tradition, and is appreciated all over the world.

The centuries-old recipe for Centerba remains a closely guarded secret to this day. It is distilled from various plants indigenous to the Apennines region of Abruzzo, and its vibrant green color is derived from completely natural ingredients.

Centerba Toro is the pride of the Abruzzo tradition. The most powerful of Italian digestives, it embodies the preference of the Abruzzo palate, 'the spicier the better'. Centerba is earthy and wonderfully herbal with a bite.

The history of this inimitable spirit dates back to Benedictine Friars who built the San Clemente at Casauria Abbey in 1100, not far from the current Toro factory.

The herbs for this spirit are well known for their restorative and healing properties, and Centerba was originally made by herbalists as a digestive. It was used, in fact, for its curative properties during the cholera epidemic in 1884.

The aromatic herbs are handpicked from the Maiella and Morrone mountains, and only the best leaves are used. Their long steep in premium alcohol and the long, natural infusion in special containers, together with the meticulous observance of the ancient recipe, protect the goodness and the quality of this unique and potent spirit.

Pours fluorescent lime green and offers attractive, semi-sweet aromas that are primarily herbal, including thyme, oregano, spearmint, pinesap and fresh licorice strap. Starts out soft and light in the mouth, then the massive alcohol asserts itself making for a prickly and slightly hot experience that’s also intensely drying. Peppermint and licorice combine with a tingling spiciness in a momentary flash of flavor that immediately evaporates into the aftertaste that is long, dry and spicy. Peppermint and pine needle fade. The addition of a small amount of water turns this more Pastis like.

70% alc/vol

90 Points · Ultimate Spirits Challenge 2016SILVER · WSWA 2016Great versatility: excellent after a meal, a great base for long-drinks and cocktails. Try Centerba with ice cream or in a fruit salad. It is perfect for use in high pastry and fine cuisine recipes.

< Traditionally enjoyed neat right after a meal, as a 'digestive' to settle the stomach and to linger a little longer at the table.

< Lovely in coffee and with espresso.

< Elevate a basic Risotto recipe by adding 1/3 cup Centerba to the final cup of stock. Buon Appetito!

The Casauria Distillery lies on a plateau in central Italy on a gorge formed by the last outgrowths of the Gran Sasso and Morrone mountains. While the distillery takes advantage of state-of-the-art technology, traditional distillation remains the same, handed down from fathers to sons. Keeping up with the times without abandoning tradition is a vow firm Toro strongly adheres to.

The secret recipe for Toro Centerba remains the one from the 19th century, scrupulously preserved and passed down through generations, one that commemorates the lure of Abruzzo, reflecting the strong yet gentle culture of this beautiful land.

Centerba Chocolate ChaudCenterba is nearly 140-proof, making it a most provocative winter warmer for both head and belly.

3 oz Centerba5–6 oz Classic Hot ChocolateCombine ¾ cup whole milk with ¼ cup heavy cream.Add ¼ pound grated bittersweet chocolate. Heat slowly and whisk constantly until smooth. Do not boil. Add sugar or honey to taste, and top with fresh whipped cream.

Preheat two mugs by filling with boiling water for a number of seconds. Pour 1½ oz Centerba in each mug. Add portion of hot chocolate, and a little sugar or honey if desired. Spoon fresh whipped cream on top. Relax, indulge, and sip until you are thoroughly thawed. Serves 2

• Warren Bobrow, author "Apothecary Cocktails, Restoratives from Yesterday and Today”

Digestive

8

By the Dutch Old Genever Dutch Courage

Old Genever is a handcrafted blend of pure maltwine and a distillate of Juniper berries and other botanicals, made according to a secret recipe dating back to 1942.

The renowned Herman Jansen Distillery in the Netherlands controls production from grain to bottle.

Special proportions of grain are used.

< Rye (Rogge): provides a strong and a bit harsh flavor.

< Malted Barley (Gemoute Gerst): Malted barley contains the enzymes critical to the fermentation process.

< Corn (Maïs), introduced in Europe in the 18th century, to smooth out the edges from the rye.

The Master Distiller carefully blends the 4 components:

Pure maltwine / Maltwine re-distilled in a small pot-still loaded with Juniper berries / Maltwine re-distilled to reach 75% alc / Maltwine re-distilled with a special mixture of botanicals.

A perfect balance of aroma and mouth-feel

Color: Pale yellow hue

Nose: Complex and spicy with delicate malty aroma’s and a hint of juniper, anise, citrus peel, cloves, cinnamon and orange flowers

Taste: Nuanced, spicy and slightly malty flavor with notes of juniper, anise, bitter orange, cloves, cinnamon and cumin. Smooth and Malty

38% alc/vol

The whisky-like malt tones of Old Genever make it perfect to drink it straight, on the rocks, paired with a beer or in easy mixed drinks, like a Genever with Coke.

The origin of English Gin is Dutch Genever.

In 1650 Franciscus Sylvius, a Dutch doctor,

created Dutch Genever as a medicine that

was used by soldiers in the Thirty Years

War. English troops hailed the spirit for its

warming properties and calming effects,

thus came the phrase 'Dutch Courage'.

Genever

Oude Fashioned 2 oz Old Genever

1/2 oz simple syrup

3-4 dashes bitters

3-4 dashes Orange bitters

Add Old Genever, sugar and bitters into

an old-fashioned glass. Add ice. Stir 40

times. Garnish with orange zest.

Dutch Negroni1-1/2 oz Old Genever

1 oz Drapò Rosso Vermouth

1 oz Tuvè Bitter

Add ingredients to mixing glass

filled with ice. Stir, and strain into

a chilled rocks glass filled with

fresh ice. Garnish with orange

half-wheel or large orange twist.

GOLD · The Gin Masters 2016SILVER · New York Int’l Spirits Competition 2016GOLD · 90 pts · LA Int'l Spirits Competition 2016

4.5 Stars · Difford’s Guide · Excellent"Generous juniper. Dough balls, pastry dough, pine and

buttery chamois leather with black pepper spice."

Dutch Distillery of the Year, The NetherlandsNew York Int’l Spirits Competition 2016

9

Batavia Arrack Rum pg 24

GinFerdinand's Saar Dry Gin is crafted from grain to bottle at Avadis Distillery in Germany's Mosel Region. It is flavored with 30 locally sourced botanicals, and is infused with Riesling.

Only the highest-grade late and selected harvest wines from the large Saarburger Rausch vineyard site are used for the gin's wine infusion. Highly aromatic herbs and fruits, both from their own cultivation in the Saar region and from the incomparable steep shale vineyard slopes of the Saar, round off the flavor.

Saar Dry Gin is pot-stilled in small batches by Master Distiller Andreas Vallendar whose craftsmanship guarantees a high-quality product promising a sublime drinking experience.

THE BEST OF A BEAUTIFUL REGION

The gin owes its name to the Royal Prussian District Forester Ferdinand Geltz, who ensured that the family Zilliken could exercise viticulture for over 250 years in the Saarburger Rausch district. Dorothee is now the 11th generation of the family making wine. Along with master distiller Andreas Vallendar, she is responsible for this unique gin.

Two traditional producers have shaped this region's style and reputation. Independent of their mutual friendship, they wholeheartedly agreed on one point: wanting a gin that reflects their magical region with an emphasis on supreme quality.

"Riesling and delicious gin in the same bottle. An absolute pleasure to drink"

"On the nose, Ferdinand’s Saar Dry Gin is aromatic with floral top notes along with citrus and grass as well as juniper in the background. The palate displays intensity along with floral and spice notes and finishes dry."

GOLD · 90 pts · LA Int'l Spirits Competition 2016

5 Stars · Difford's Guide · Exceptional

DOUBLE GOLD –San Francisco World Spirits 2015

Nose: Piney juniper, pungent lavender, lemon grass, lemon meringue, vanilla and coriander.Palate: Slightly sweet with strong cream-of-soda vanilla and lemon curd/lemon meringue with pear drops balanced by dry piney juniper, cracked black pepper, ginger and cinnamon.Finish: Lavender, pine, black pepper, dried strawberry and vanilla. Very modern in style with juniper challenged in dominance by a plethora of other non-traditional gin flavors.

Distilled from grain / over 30 finely balanced botanicals / Riesling infused / 44% alc/vol

Ferdinand's Saar Dry Gin Botanical Wonder

10

Saar Quince pg 28 / Vermouth pg 26

Agricanto is a liqueur that is reminiscent of

morello cherries– luscious and delectable.

The specific intent was to create an elixir based

on wine that would truly articulate refined

elegance. A long and exhaustive search–

seeking ancient monastic recipes, and studying

officinal plants and rare essences– led to this

Agricanto specialty.

Agricanto shows a perfect balance between the

strength and generosity of the Raboso wine,

the seductive flavor of ripe cherries and the

alluring aroma of the specially selected spices.

Agricanto is a silken liqueur, characterized by

an intense ruby red color and rich aroma that

enlivens the senses.

Serve ice cold.

25% alc/vol

Agricanto Elegant Venetian Spirit

Quality Certificate–ISW, Germany 2008

Silver Medal / Liqueur–Fruit, Cherry–IWSC, UK 2008

Silver Medal–Concours Mondial de Bruxelles 2011

In 1962, Valentino Paladin cultivated

vineyards in the Venetian countryside. His

passion and dedication in developing the

terroir has allowed Paladin to become the

celebrated company it is today.

The winery grew under the direction and

energy lavished by Valentino’s children,

Carlo, Lucia and Roberto, who put years

of happy and fruitful (literally) experiences

in the field to good use.

Paladin is located between Veneto and

Friuli, with vineyards along the ancient

Roman Postumia road, planted in the

calcareous clay soil formed during the last

glaciation by the Tagliamento River.

Paladin is a model of excellence in Italy's Venetian

region. Winning numerous awards both nationally

and internationally, Paladin selections have set the

standard for wine of outstanding quality.

The winery continues to evolve with the devotion of a

committed staff, shepherding the dream of one man

into the future.

Liqueurs

11Paladin Raboso Fiore pg 34

Wachauer Gold-Apricot LiqueurApricot Liqueur

Bailoni Gold Apricot Liqueur is a versatile and beautiful golden-hued spirit that works well in cocktail recipes given its relatively low alcohol content. Though some consider it to be a schnapps by nature, it shares more characteristics with brandy.

The fruits are fully ripened by the end of July, when they are harvested. Hand-selected apricots are destoned, pressed and processed into apricot juice, providing the base product for the exquisite Original Bailoni Apricot Liqueur.

Serve neat, on the rocks, or in cocktail recipes, from sours to rickeys to breakfast eggnogs and everything in between. A real delight for those who love drinks with fresh fruit at their core.30% alc/vol

4 Stars – Highly Recommended“Genteel aromas of first dried apricot, then apricot preserves. Entry is sublimely sweet, fruity, ripe, balanced; midpalate is lush, silky, viscous, and strikingly true-to-the-source. An excellent expression of tart apricot fruit in liquid form.”

–Spirit Journal Sep 2014

SILVER MEDAL–LA Int’l Spirits Competition 2015

Wachauer Gold-MarillenschnapsApricot Schnapps

Overripe, pitted apricots are mashed, fermented with yeast and then meticulously distilled three times. The apricot distillate matures for at least 2 years and comprises 60% of the final product. The result is a refined liqueur with full and fruity aromas and rich apricot flavor. Apricot is definitely the star of the show here.40% alc/vol

92 points – Outstanding“Clear, dry and smooth with apricot and floral notes; beautifully balanced and long on the finish. Great cocktail ingredient.” –Tasting Panel Aug 2016

2001 Top Tourism Product–Nielsen Liquor Market Study

GOLD MEDAL for 20 consecutive years

–Monde Selection, Brussels

Awarded Austrian mark of high quality

Since 1977, Bailoni has received the state coat of arms to

acknowledge the high quality of their products.

Bailoni Apricot Liqueur Austrian RefinementBailoni is heralded as the first apricot distillery in Wachau, a picturesque valley in Lower Austria formed by the Danube River.

The independently owned family company has a rich tradition in distilling, with an original building in Krems-Stein that was built in 1872.

In the 1930s, Wachauer Distilling focused on the production of premium apricot specialties, and has since become the preeminent producer of apricot liqueur in Austria.

The magic begins every April with the apricot blossoming, a feast for the eyes of every visitor to Wachau.

Apricot Blossom1/2 oz Bailoni Apricot Liqueur4 Mint leaves1/4 oz Simple syrup1½ oz Orange spice tea, room temp.1 oz Ron Caribe Rum 1/2 oz lemon juice Muddle 4 mint leaves and simple syrup in a cocktail shaker. Fill shaker with ice. Add the remaining ingredients. Shake vigorously, and pour into martini or coupe glass. Garnish with mint sprig.

After Dinner Cocktail1 oz Bailoni Apricot Liqueur1 oz Triple secShake with ice and strain into a cocktail glass. Squeeze and add wedge of lime.

Apricot Brandy Rickey2 oz Bailoni Apricot Liqueur1 oz Lime juice4 oz Club sodaPour Bailoni and lime juice into glass filled with ice cubes. Add club soda, stir. Serve in highball glass.

Apricot Sour1¼ oz Bailoni Apricot Schnapps1 oz Fresh orange juice1 oz Fresh lemon juiceBrown sugar to rim glassDip cocktail glass rim moistened with schnapps in brown sugar. Shake ingredients with ice and strain into glass. Garnish with orange and lemon wheels.12

XTA Nectar of the Xtabentún Flower

XTA [ISH-ta] is the 21st century expression of a traditional Mayan drink made from the nectar of the Xtabentún [ISH-ta-BEN-toon] flower that is native only to Yucatan. Casa D’Aristi creates the exclusive honey by maintaining hives of stingless bees, a key tradition of the Mayan people in the Yucatan.

XTA availability is limited by the small amount of Mayan honey created each year. After careful fermentation of the honey along with the wild green anisette from Mexico, the ingredients are macerated in superior, Mexican rum that serves to intensify the naturally rich flavors. The high quality ingredients and the meticulous care in production culminate in an exotic spirit like no other, and a true rarity in the marketplace. XTA exemplifies all of the mysticism and imagery that the legendary history of the Yucatan has to offer.

Nose leads with rich anise, followed by traces of honey, dark chocolate cake and orange marmalade. The palate has a texture of light syrup. Flavor opens rich in fresh, green anise with overtones of minty freshness. A wave of honey and juicy orange ensues, with underlying anise continuing throughout. Finish has lingering dryness of green anise balanced by honey creaminess. 35% alc/vol

Perfect on its own, with ice or to enhance your favorite cocktail recipes.

4.5 Stars –Difford's Guide

5 Stars –BevX"The palate echoes the nose delivering a rich honey and anise focused core with flanking notes of mint and honeycomb. Full-bodied with intense spice and herbal flavors that give this sweet and lush Liqueur an unexpected vibrancy." Sean Ludford

BEST in CLASS–Spirits of Mexico 2014

Recommended–Ultimate Spirits Challenge 2015

Xtabentún Classic Mayan Nectar

Xtabentún is a honey liqueur similar to XTA, but contains more honey and has a slightly lower alcohol content. This Yucatan classic has a long and legendary history and is a favorite throughout Mexico.

30% alc/vol

Serve straight, chilled, or on ice with honey. Lovely accompaniment to coffee and exceptional ingredient in cocktail recipes.

Huana Yucatan Innovation

Huana is created from careful fermentation of Guanabana fruit, also known as Soursop. The blossoms are pollinated by the stingless bees of the Maya. The fruit has a flavor reminiscent of strawberry and pineapple with a tart citrus taste offset by creamy coconut notes. This unique selection celebrates the new era of Casa D’Aristi specialty Yucatan liqueurs.

Nose shows ripe notes of oranges, grapefruit, apples and tropical fruit. The palate texture is light syrup, with opulent fruit flavor showing citrus, crisp apples and tropical fruit, enhanced by hints of dark chocolate and honey. The lingering finish is highlighted by fruit and light sweetness. 30% alc/vol

DOUBLE GOLD –WSWA 2016

SILVER MEDAL –Craft Spirits Awards ADI 2016

GOLD MEDAL–Spirits of Mexico 2014

Recommended–Ultimate Spirits Challenge 2015

Kalani 100% Natural Mayan Coconut

Kalani is made using fresh coconut milk that is fermented and then macerated in Mexican pure sugar cane rum, bringing together two favorite Yucatan flavors and providing this 100% natural liqueur a subtle flavor and tropical flair.

The Yellow Dwarf Coconuts are harvested at a traditional 19th century colonial plantation in the Yucatan. The shredded coconut is wrapped and pressed for milk, which is sent to Casa D’Aristi exclusively for small batches of Kalani.

Nose is rich in coconut, with dark chocolate, crème caramel and fresh citrus. The palate has an indulgent, syrupy texture. Rounded coconut notes with dark chocolate and crème caramel, followed by hints of lemon and lime, a balance of sweet and tart. Finish is rich and dry, with coconut and caramel accented by lemon freshness, then returning to coconut. 30% alc/vol

A delicious and exotic coconut delight; a lovely aperitif, perfect in a piña colada and a great addition to cocktail recipes.

DOUBLE GOLD –WSWA 2016

5 Stars –BevX"The palate confirms the nose delivering an incredibly rich coconut-driven core with waves of cream, cocoa, and baked coconut with hints of citrus on the finish keeping it fresh and vibrant." Sean Ludford

GOLD MEDAL –Spirits of Mexico 2014

Casa D’Aristi Yucatan Rum-based Liqueurs

X tabentún has concentrated anisette from

beginning to end; finishes with a thick, rich honey.

Chocolaty and warm, with a minty middle.”

–Santé Magazine

“Guarding the Natural Wealth of the MayaCasa D’Aristi produces authentic, exotic and natural rum-based liqueurs at its home in the Yucatan Peninsula of Mexico. The company was founded in 1935 by the Aristi family, with generations of dedicated family members and loyal employees devoting their lives to creating artisan spirits that uphold the traditions of the Mayan people.

13

Mayan Margarita1 oz XTA Liqueur1½ oz Miel de Tierra Mezcal1 oz fresh lime juice3/4 oz simple syrup

Shake well with ice and strain into chilled, salt-rimmed glass. Garnish with lime wheel.

Cocotini1¼ part Kalani Coconut Liqueur1 part Van Hoo Vodka

Shake with cracked ice and strain into chilled cocktail glass.

14Ron Caribe Rum pg 24 / Salsa pg 39

Los Lagos en SantiagoArtisan Fruit Spirit from Mexico

Apple – Quince

Los Lagos Selections are handcrafted using fresh, wild fruit. This natural, macerated fruit liqueur has a sweet, mild flavor and captivating aromas that beautifully echo the fruit.

The fruit is grown and harvested nearly 5,000 feet above sea level from Sierra Madre of Santiago in Nuevo León, Mexico.

The taste is sweet, mild with extraordinary authenticity of fruit.

100% natural fruit, with no preservatives and no fertilizers are used in the orchards.

14% alc/vol

Recommended–Ultimate Spirits Challenge 2015

Dedicated to handcrafted excellence using only fresh, all-natural ingredients.

· Aged one year · Limited production ·

15

Fratelli Vergnano 1865The Vergnano family has a long history of spirits production.

In 1865, Bartolomeo Vergnano took his keen interest in alchemy and knowledge of Italian botanicals to formulate artisanal liqueurs following the Piedmont liqueur-making tradition.

Today, after three generations, Valter Vergnano has the same enthusiasm and alchemist inclination. He has created the unique and refreshing organic Arancino Liqueur made with blood orange fruit juice, a liqueur plentiful in aromatic fruit and bringing a zesty bite to your palate.

Fratelli Vergnano organic fruit liqueurs are exceptional, the artichoke liqueur is an artisan delight and the Maraschino Liqueur is a vibrant Italian classic.

Sicilian Cosmo1 oz Arancino Blood Orange Liqueur

1½ oz Van Hoo Vodka

1/2 oz Cranberry juice

1/2 oz Fresh lime juice

Add ingredients to cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into cocktail glass. Garnish with a blood orange twist or wheel.

Limonino Martini1½ oz Vergnano Limonino

1½ oz Ferdinand’s Saar Quince

1 oz Fresh lemon juice

Add ingredients to cocktail shaker filled with ice. Shake vigorously and strain into chilled cocktail glass. Garnish with lemon wheel.

16

Maraschino Liqueur Tradition of Innovation

A clear cherry liqueur made from fresh marasca cherries grown in Italy. The inclusion of crushed cherry pits imparts a subtle bitter almond flavor.

� Maraschino Liqueur is made by distilling marasca cherry extract, obtained by infusing marasca cherries in an alcoholic solution for an extended time. The marasca distillate is then diluted and sugared.

� Persistent and balanced aromas show cherry stones and ripe fruit with proper astringency.

� Rich flavor of inimitable sour marasca cherries with a well-balanced, sweet and flavorful finish.

� Straight, on the rocks and transformative in cocktails. Lovely over gelato or to add a smooth cherry accent to desserts.

Hand-fitted, straw-wrapped bottle

30% alc/vol

Arancino Liqueur Italian Organic Blood Orange

Vergnano Arancino liqueur is an organic blood orange artisanal liqueur made from native Sicilian blood oranges that are hand-picked at the peak of ripeness.

� Made with organic fruit juice

� Tarocco, Sanguinello and Moro blood oranges are organically grown and cold-pressed in Sicily.

� Organic cane sugar & organic wheat alcohol are used.

� Vivid orange hue. Vibrant orange aroma.

� Bright and bold with a bittersweet taste and zesty bite.

� Bronze Medal · San Francisco World Spirits 2016

Arancino is an essential, versatile liqueur– superb in cocktail recipes, refreshing after a meal and lovely drizzled over gelato. Add to sparkling wine on the rocks and garnish with skinny blood orange wheels.

17% alc/vol

Limonino Liqueur Italian Organic Limoncello

Vergnano Limonino is a unique, artisanal, organic lemon

liqueur made from native Italian lemons that are hand-

picked at the peak of ripeness.

� Made with organic fruit juice.

� Light pale yellow hue.

� Zesty citrus bite offsets the sweetness nicely. Light

and nimble on the palate.

� Traditionally served chilled after a meal as a digestive.

Refreshing with soda or tonic over ice. Delicious over

gelato, vanilla ice cream or berry sherbet. Add to hot tea

to warm the winter; in iced tea to celebrate the summer.

No artificial coloring · 17% alc/vol

Artichoke Liqueur coming soon

17

Miel de Tierra Mezcal 100% Agave Artisan Mezcal

Miel de Tierra JovenThe Puritan.

Pure Craftsmanship. This remarkable Mezcal represents the highest purity that can be achieved in a distillate within its category. Miel de Tierra Joven is characterized by a pure, penetrating, focused flavor. The initial intensity on the palate is offset by soft vanilla notes that linger. Purity is present with each sip. Limited edition.

Miel De Tierra ReposadoThe Grandfather.

Miel De Tierra Reposado has won numerous awards and garnered high praise for its smooth, delicate flavor. Characterized by distinctive notes of virgin oak followed by a gentle honey flavor that lingers on the palate. Refined, nuanced and pleasing. Flagship of the series.

Silver · NY Int'l Spirits Competition 2014Double Gold · San Diego Spirits Festival 2014

Miel de Tierra Añejo ReservaThe Legacy.

Five years in the making, this aged Mezcal is the most luxurious of the series. Produced from the private family reserve, Miel de Tierra Añejo encompasses delicate notes of seasoned oak and pure honey sap.

The elegant and meticulous production and studied maturation methods elevate Miel de Tierra Mezcal to an exceptional status. The very nature of the arduous process limits the yield to 504 bottles per batch.

Only a handful of producers can afford to create artisan Mezcal of this caliber.

Virgin Oak Casks

Natural honey sap emanates from special white oak trees in the Mexican state of Zacatecas. The fresh timber is used to handcraft barrels used to rest Miel de Tierra Mezcal for months in the catacombs of the company's hacienda. The presence of the honey that flows from the oak imparts a delicate flavor, setting this Mezcal above the rest.

Smooth as Honey

The end result establishes a different kind of Mezcal, one that is pure in flavor without assertive smokiness obscuring the true flavors. Miel de Tierra Mezcal is an extremely smooth distillate, with exquisite aroma, and remarkable wood and honey notes. This is the essence of Miel de Tierra.

The wooden emblem attached to each selection designates batch and bottle number. 40% alc/vol

Mezcal Regions

Zacatecas region

Mezcal

18

Miel de Tierra Agave SalmianaThe Classic.

This artisan Mezcal is made from wild Salmiana Agaves that only grow in the secluded region of San Luis Potosi in Central Mexico. Exotic aromas harmonize beautifully with the smokey notes that exemplify a classic Mezcal. The cascade of flavors will delight even the most seasoned Mezcal aficionado.

Miel de Tierra Salmiana Mezcal is a love letter to traditional mezcal. Maestro Mezcalero, Don Juan Zarur Flores, follows time-honored production methods with a focus on building rich, smoky flavors.

Salmiana captures the spirit and tradition of Mexico in a mezcal that is unparalleled in its complexity and exotic taste. Authentic as the land where it is produced.

The heart of every mezcal is the variety of agave, and in this case, the Salmiana agave. Grown exclusively in San Luis Potosi, the Salmiana only grows wild in the countryside, and the Jimadores scour the hot landscape looking for the perfect plants that are ready to harvest.

After the piñas have been collected, the sweet juices trapped inside the starchy plant are drawn out through roasting. In keeping with tradition, Miel de Tierra roasts the piñas as ancestors have for generations, in small, hand-made masonry stone ovens. These same type of stone ovens have been used to produce Mezcal in San Luis Potosi for over 300 years. After the piñas have spent several hours in the blistering heat of the ovens, the syrupy piñas and the ash from the oven - the bagazo - are collected.

The golden piñas are then crushed are rinsed with fresh water until all that’s left is the thick, sweet syrup of the agave. Most mezcal producers use a mechanical grinder,

but for the Miel de Tierra Salmiana, a tahona is used– a large, 3-ton circular grindstone– dragged manually across the fresh-harvested piñas. This ancient practice has been used for centuries in the region.

The syrup is then mixed with more fresh water and the bagazo, and left to ferment in traditional wooden vats. For many mezcals, a yeast blend is added to the mix, but for Miel de Tierra Salmiana nature does all the work. Naturally occurring yeasts slowly collect in the vats and naturally ferment the mix. The fermented liquid– known as mosto– has an alcohol content of 5% and tastes similar to ale. However, mosto contains alcohol compounds that can be hazardous to consume on its own, which is why a proper distillation is vital to delivering a pure, premium Mezcal.

The mosto is heated until it starts to evaporate, and the vapor collects in copper tubes that quickly cool it into liquid. The cooled liquid is much higher in alcohol content, but it is still not mezcal. Miel de Tierra distills all of their mezcals twice, no more and no less. Distilling it once is not enough, and distilling it a third time extinguishes the subtle flavors.

Miel de Tierra Salmiana is strictly joven, and therefore goes straight from the still into the bottle bottled preserving the

San Luis Potosi region

unique, natural flavors. The other Miel de Tierra selections focus on the clean flavor of oak as they rest, but the wild, exotic taste of Salmiana Mezcal is best without aging. Wild flavors should not be harnessed. Miel de Tierra Salmiana Mezcal reflects the untamed, rugged landscape where salmiana agave is grown, the embodiment of the rural and wild spirit of Mexico.

19

Prince Pastis de Marseille Classic French Anise

Anise is an annual plant long cultivated for its aromatic and medicinal

qualities and one of the herbs that was supposed to avert the evil

eye. Pastis is the direct descendant of Absinthe, the infamous spirit

of Paris in the late 1800s, a period known as the “great collective

binge”. This era of inspiration and daring, was associated with an

artistic lifestyle. Although Absinthe was banned in the states in

1912, interest remained very high and beverages were developed

as substitutes, similar in taste but lower in alcohol, and produced

without wormwood. These absinthe-style liqueurs– anis or anisette,

pastis, ouzo, or raki– are becoming increasingly popular.

Pastis is a strong local favorite in the south of France. From its original

home in Marseille, the popularity of Pastis has spread throughout

Provence and the Riviera, connecting friends throughout small cafes

in the region. Prince Pastis is smooth and very full flavored, with a

very refreshing edge, excellent in the summertime. 45% alc/vol

The flavor comes from licorice and seeds of the star anise plant, an

important ingredient in Absinthe.

Anis liqueurs are the most popular liqueurs in France and the

Mediterranean countries. Unlike anis, pastis contains licorice as a

major ingredient. Pastis has a clear brown-yellow hue, and turns a

whitish-gray with water.

Prince Pastis is an extraordinary ingredient in culinary recipes, from

pastries to marinades.

Pastis

Oyster Dipping Sauce1/2 cup Elixir Champagne Le Orange4 tsp Prince Pastis1/2 cup Dry white wine4 tsp Minced shallots1 tbsp Minced red bell pepper

Combine in medium bowl. Season to taste with salt and pepper. Cover and let stand at room temperature. Can be prepared 2 hours ahead.

Smooth, full flavored, with a

very refreshing edge.

OvercastPour Prince Pastis into a small Collins glass. Serve with a small pitcher of chilled mineral water (sans bubbles), and pour water in a little at a time for preferred dilution. Watch it transform into a cloudy refreshment.

20

Polugar Grain SpiritsReviving An Era of Craft Distillation

Each Polugar Single Grain selection is distilled

three times in copper pot stills that were

meticulously reproduced from 18th century

drawings. The distillate then undergoes a

labor-intensive and expensive egg-white

purification process, a popular method used by

the Russian aristocracy in the 1700s. A long

purification process ensues using birch wood

charcoal.

The bottle is designed after Queen Elizabeth’s

personal snuff-bottle, circa 1745, that is on

exhibit at the Russian National Museum.

Pairing: Salt-cured meats, roast pork, ham

hock, sausage dishes, mushroom roulade,

lamb, humus and black bread, and traditional

Eastern European soups like sour cabbage and

borscht. Best served slightly chilled.

38.5% alc/vol

Polugar is a more ancient type of spirit. It is quite different from

modern vodka, rather more akin to legendary Russian bread wine,

the noble father of vodka.

It is said that the first Moscow tavern allowed to serve distilled liquor

in Russia was exclusively reserved for the oprichniki, Ivan the Terrible’s

secret police. Throughout Russian history, vodka was similar to whiskey;

the smell and flavor reminiscent of freshly baked bread, heavily

exhibiting the grains used to make it, and was known as bread wine.

In 1895 Tsar Alexander III decreed to have all pot stills in Russia

broken down. Subsequently, distillation processes were restricted to

government licensed and taxed column stills, establishing the method

for producing the crystalline, less nuanced spirit that we now know as

vodka today.

The Rodionov family spearheaded a movement to restore the traditional

grain spirits enjoyed during the golden age of Russia.

Boris Rodionov, a renowned academic and vodka historian, discovered

the original recipe for the national bread wine spirit. With legislation

forbidding the Polugar style of grain distillation in Russia, the Rodionov

family restored an old distillery tucked away in a forest in Poland to

reestablish the glory of the legendary spirit.

Each Polugar selection is produced in accordance with an authentic

recipe from the 18th century, using carefully selected grains and

naturally pure water.

The word Polugar means half-burned. Before the advent of alcohol meters, strength and quality were achieved by boiling two portions of the distillate

together into one.

Distinguished Platinum WinnerSpirits International Prestige Awards 2012

Polugar

Single Grain Series

Polugar — pronounced Poh-LEW-gah 21

A true masterpiece of legendary bread wine,

Polugar Single Malt Rye is a unique blend

of select single malt rye distillates. This

fine, authentic grain spirit is appreciated

worldwide by vodka aficionados and

connoisseurs of elite spirits.

Polugar Single Malt Rye is produced using

select rye malt and natural water that is not

chemically purified.

Nose: Bright, rich and bready. Whispers of

warm, home-baked goods, rye crackers,

coriander, malt, honey, grains, new grasses

and wildflowers.

Palate: Pleasantly complex. Gentle notes

of fresh rye bread, linden honey, meadow

grasses and grains. Slight rye bitterness.

Finish: Smooth, warm and very prolonged

with bright notes of rye bread, honey, sweet

almonds and wildflowers.

5 Stars · Spirit JournalHighest Recommendation

"A landmark for rye based vodka."

Polugar Single Malt Rye

Polugar Classic Rye is another expression

of legendary Russian bread wine brought

back to life using the traditional recipes and

distillation methods from the 18th and 19th

centuries. Classic Rye Polugar is produced

using select coarse-milled rye and natural

water that is not chemically purified.

Nose: Fresh, bright and bready. Comforting

aroma of home-baked goods, rye crust, rye

bread, dill, caraway and pickling spices. Tones

of thick malt, buckwheat honey, freshly baked

bread, grains, fresh grasses, and wildflowers.

Palate: Warming, soft taste of rye bread,

slightly sweet with notes of honey and spice.

A slightly grassy bitterness.

Finish: Prolonged and warming, with bright

notes of rye bread, salt and pepper hints,

hazelnuts, almonds and honey with light

botanical bitterness.

4 Stars · Spirit Journal"Aftertaste is spicy, lean, desert dry,

and slightly toasty"

4 Stars · Difford’s Guide

94 points · FinalistUltimate Spirits Challenge 2016

Unlike its rye-based counterparts, Polugar

Wheat is made solely from wheat grain, both

malted and non-malted, giving the spirit a

texture that is plump and broad. A sweet

richness sings through grassy fields and stone

fruit.

Nose: Mild, round, light and delicate. Warm

wheat crumbs, grain and bread notes. Hay, dry

grass, salt, pickled cabbage and semisweet

honey.

Palate: Clean and measured, but doesn’t

hold back. Slightly salty-grassy nuances are

dominated by kolach, a traditional Ukrainian

bread. Wonderful velvetiness showing

flowery, fruity notes. An elegant bitterness

complements spice tones, followed by bright,

persistent bread notes.

Finish: Mild grains, wheat and freshly cut white

bread.5 Stars · Spirit Journal

Highest Recommendation"Maintains the freshness well and long into the satisfying finish that is dry yet is more bountiful than austere.

Simply delicious.”

4.5 Stars · Difford’s Guide · Excellent

Polugar Classic Rye Polugar Wheat

22

Polugar Nº 1 Rye WheatNose: Bready aroma of home baking. Palate: Delicate, slightly sweet, warming soft taste of rye and wheat bread, crackers and bread crust with bread-honey notes. Finish: Long-lasting, dominated by hints of wheat bread, with notes of grains, meadow grasses, warm home baking, fresh hay and warm bread crumbs.Pairing: Borscht, cabbage or pickle soup, meat pie, caviar crêpes, beef stroganoff, and sausage dishes.Recommended as base spirit in Manhattans and Cosmopolitans.

4 Stars · Spirit Journal"Perfect purity. One of the best

unflavored vodka aromas around.”Silver · WSWA 2016

Polugar Nº 2 Garlic & PepperThe Polugar No

1 precious rye and wheat is refined using birch charcoal, and then the distillate is infused with natural, essential oils of garlic and hot pepper following the 19th century recipe. Intense aroma and its inimitable bready flavor make this an outstanding selection to accompany fine, Eastern European cuisine.

Nose: Bright aromas of baked garlic and hot pepper. Palate: Warming taste of baked garlic, hot pepper, wheat and rye bread.Finish: Prolonged finish with notes of garlic and spices complementing delicate shades of grains and bread. Pairing: Dressed herring, meat pastries, barrel pickles, vinaigrette salad, lamb stew, borscht and smoked meats.Recommended as base spirit in Bloody Marys.

5 Stars · Spirit JournalHighest Recommendation

"A superbly crafted flavored vodka."

5 Stars · Difford’s Guide · Exceptional

Silver · WSWA 2016

Polugar Nº 3 CarawayProduced following the classic recipe of 19th century Russian highborn vodkas. Polugar №3 Caraway is based on Polugar Classic Rye with caraway and coriander added before the third distillation, with a delectable taste reminiscent of classic Borodinsky bread. Borodinsky bread is a dark brown, sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds.Nose: Rich bouquet of Borodinsky bread, spicy and dense. Dry grass, abundant caraway, coriander, dried dill, dried spices, wild flowers, cut grass, prune notes, mulberry echoes, acacia, black pepper, dough, hint of citrus peel. Palate: Refreshing, open, soft, complex, balanced, gourmet, embracing, balanced, bright, slightly sweet and elegant. Finish: Slightly sweet, notes of dill and coriander as well as citrus, showing dark bread crust, rye notes above a predominantly caraway background.Pairing: Perfect with sauerkraut, lightly salted spiced fish, salmon with herbs, pickled herring, and is a good accompaniment to duck and dark buttered bread. Enjoy with a cigar misted in port wine. Excellent as an aperitif or after a meal. Chill slightly before serving. Recommended as base spirit in Mojitos.

4 Stars · Spirit Journal"The taste remains focused entirely on

the savory caraway."92 points · Finalist

Ultimate Spirits Challenge 2016Silver · WSWA 2016

Gold MedalBest of Class · Best of Category

Craft Spirits Awards 20164 Stars · Difford’s Guide

Polugar Nº 4 Honey & AllspiceTriple distillation of a home brew of rye and wheat in a copper pot still to which aromatic allspice and hot peppers are added before the third distillation. As specified by the aristocratic recipe of the 19th century, the liquid is carefully purified using birch wood charcoal with a final addition of a dose of honey.Nose: Sophisticated, delicate, sweet aroma of aromatic pepper and meadow honey, white flower notes, spices, white pepper, bay leaf, pickling brine, peaches, apricots, cinnamon, nutmeg and warm bread. Palate: Tender, embracing, spiced, refined, with pleasant hotness. Honey, rum, sweet sugar syrup, spice, dill, ginger, sweets and rye bread. Enticing mint and fine notes of pickle.Finish: Rounded, mild and sweet with honey, spice, ginger, nutmeg and rye bread crust.Pairing: Winter warming selection. Refined accompaniment to gourmet Eastern European dishes and full-flavored appetizers. The superb alcohol spice complements baked white fish, mashed potatoes, crab cakes, seafood soups, and roasted leg of lamb.Recommended as base spirit in Apple Martinis.

4 Stars · Spirit Journal"Finishes long, bitter, spicy, herbal.”

4 Stars · Difford’s Guide

This small batch numbered series is carefully crafted using select Russian rye and wheat grains. Only natural raw products are distilled to obtain the pure essence of each flavor. The spirit is triple-distilled in copper pot stills manufactured from 18th and 19th century diagrams. The precious distillate undergoes further refining using natural birch charcoal.

38.5% alc/vol

Infused Range

Moscow Mule1 oz Polugar No 1 Rye Wheat2½ oz Premium soda water1/2 oz Pickett’s Ginger Beer SyrupLime Wedge

Combine liquid ingredients in ice-filled Collins glass or copper mug. Squeeze in lime wedge and stir.

Na zdorovje!

Bloody Marisha1½ oz Polugar No 2 Garlic Pepper5 oz Fresh tomato juice

Shake with ice. Strain into ice-filled Old Fashioned glass. Garnish with lemon wheel and celery stick.

Negroski1 shot Polugar No 1 Rye Wheat1 shot Tuvè Bitter1 shot Carlos Alberto Red Vermouth

Stir with ice and strain into ice-filled Old Fashioned glass. Garnish with orange twist.

Casa D’Aristi is known for their outstanding and unique Mayan spirits, and Ron Caribe Rum is no exception. Ron Caribe is made in Mexico. Its name pays homage to the Caribbean coast.

Given Yucatan’s sultry climate, Mexico produces some of the finest sugar cane in the world, and only the best is used to produce Ron Caribe, making it one of the finest rums produced in Mexico.

Although the newest technologies are employed, Ron Caribe Rum is made according to traditional principles perfected in the early 1900s. The Aristi family has accumulated generations of expertise producing the highest quality rum that the Yucatan has to offer. Francisco Montejo founded the first Yucatan cane plantation in 1540, and built a processing mill on the plantation where the Casa D’Aristi hacienda stands today.

The Daiquiri 1½ oz Ron Caribe Silver3/4 oz Fresh lime juice1/4 oz Simple syrupShake ingredients in cocktail shaker with ice and strain into chilled cocktail glass. Garnish with lime wheel.

By the Dutch Rum of Indonesia

Rum

Batavia ArrackBy the Dutch Batavia Arrack is a sugarcane molasses-based distillate produced exclusively on the island of Java, Indonesia–a special type of rum produced as far back as the 17th century. The fermentation process includes the addition of local red rice, setting it apart from standard sugarcane rum. The distillation is adopted from ancient Chinese methods using traditional pot-stills. The Master Blender ages Batavia Arrack in oak barrels for up to 8 years, creating a fantastically rich rum, deep in flavor, with a lovely, lingering finish.

Batavia was the name of the capital city of the Dutch East Indies, and corresponds to the city of Jakarta today.

Batavia became the center of the Dutch East India Company trading network in Asia. The commerce of Batavia arrack was entirely in hands of the Dutch VOC. Virtually all arrack exported to Europe arrived in Amsterdam or Rotterdam in wooden barrels, where it would then be matured and blended to create a spirit of consistent quality and fine flavor.

‘By the Dutch’ produces traditional spirits with a Dutch heritage. Founded in 2015, ‘By the Dutch’ creates spirits that are primarily distilled and handcrafted in Schiedam, South Holland, a village also known as Genever-Town.

Appreciation of traditional Dutch spirits continues to grow, as does the spirits’ reputation for refined quality. ‘By the Dutch’ embodies these traditions, as they spread international awareness of Dutch spirits and share their Old Genever and Batavia Arrack with the US.Origin: Indonesia – JavaBlended: The Netherlands750 ml / 48% alc/vol Old Genever pg 9

Yucatan Liqueurs pg 13 / Salsa pg 39

Ron Caribe Silver A fine expression of the Mexican fiesta spirit. The cane is harvested by hand once a year, preserving its rich flavor, and then processed through ‘wooden grinders’. The juice is extracted and filtered to enhance the richness of flavor once again. 40% alc/vol

Ideal for mixologists’ most innovative creations. Create delightful Ron Caribe cocktails like the Caribe Citrus, Caribe Libre and Cranberry Caribe.

Ideal for mixologists’ most innovative creations. Create delightful Ron Caribe cocktails like the Caribe Citrus, Caribe Libre and Cranberry Caribe.

Ron Caribe Rum

Ron Caribe 5 year-oldCasa D’Aristi has created this aged rum to the highest standard of exquisite quality. Rich and mellow tones are achieved through ageing in the tropical climate of the Yucatán Peninsula, resting in special American oak barrels previously used to store Bourbon. Ron Caribe 5 year-old is a Mayan gem appreciated by rum aficionados and casual enthusiasts alike. 40% alc/vol

4.5 Stars · Difford’s Guide · Excellent"Forget refinement, bring on the flavor

explosion."

"Took a sip of @bythedutch Batavia Arrack. Thought of procreation, bare-knuckle boxing, wildfire, pirates, swamps, jerk meat. OK, it's legit." -David Wondrich

Dutch Distillery of the Year, The NetherlandsNew York Int’l Spirits Competition 2016

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ScotchDistiller's Art Honoring the Artisans of Scotland Distilleries

Caol Ila Distillery 32 year-old Distilled 1984Characterized by fresh peat, red apples and pepper.50.9% alc/volCaol Ila was built in 1846. Distinguished by floral and peppery notes which complement the traditional Islay peat.

Bunnahabhain Distillery 27 year-oldDistilled 1995Sweet and complex on the nose with menthol, vanilla and pineapple. Strawberries, sandalwood and old books on the palate leading to a lingering finish with fruit and satisfying hints of oak.56.1% alc/volBuilt in 1881, it is the most northern distillery on the Isle of Islay. The word Bunnahabhain means river mouth.

Girvan Distillery Single Grain 25 year-old Distilled 1990Flavors of licorice, dark fruits and a sense of old books.57.1% alc/volA Lowland grain whisky distillery built in 1963.

Macallan Distillery 23 year-oldDistilled 1993Rich and sweet Speyside malt. Nose full of fruit: oranges, green apples with caramel notes. Great malt delivery on the palate showing milk chocolate, dried fruits and pepper. Long and warming finish with lingering spice.54.5% alc/volFounded in 1824, Macallan, in the heart of Speyside, was one of the first distilleries in Scotland to be legally licensed. Since then, Macallan has built a reputation for truly iconic single malt whiskies.

Craigellachie Distillery 20 year-oldSherry CaskDistilled 1995A sweet and full bodied nose with custard, apples and rhubarb crumble. Fruity and spicy on the palate with plums, raspberries and cinnamon followed by a medium length finish of fruit and toffee.50.4% alc/volThe distillery was built in 1891 at the very heart of Speyside.

Blair Athol Distillery 20 year-oldSherry CaskDistilled 1995Nose is rich and fruity, with caramel and sherry notes. Full-bodied mouth-feel, sweet with toffee and raisins. The finish is long, warming, sweet, leading to a hint of oak.57.2% alc/volA Highland distillery originally founded under the name Aldour in 1778.

Glengoyne Distillery 20 year-oldDistilled 1996Floral on the nose with orange and vanilla. Soft in the mouth with summer fruits and some green apples, followed by a long finish with a touch of drying oak.57.2% alc/volWestern Highland distillery founded in 1833.

North British Distillery Single Grain 19 year-oldAmerican Standard Barrel Distilled 1996Distinct in malted barley, sweet toffee. A long lingering finish.53.4% alc/volOne of Scotland’s largest Scotch Grain Lowland distilleries, founded in 1885 in Edinburgh.

Benrinnes Distillery 18 year-oldDistilled 1997Nose is sweet and mellow, showing butter toffee. Flavors of vanilla fudge, dark chocolate and citrus peel. The finish is medium-long, slightly nutty, with a hint of ginger.49.4% alc/volThe Speyside distillery was built by in 1826.

Laphroaig Distillery 15 year-oldSherry CaskDistilled 2001Nose of peat and bonfire ash with a hint of lemon. Multifaceted palate showing peat smoke, pepper, ash and iodine. Mellow, long finish with lingering peat.57.2% alc/volLaphroaig Distillery, on the Isle of Islay, was established in 1815.

Benrinnes Distillery 7 year-oldDistilled 2009Sweet, herbal and oily on the nose with fruit and spice on the palate. A long, satisfying finish with a hint of sandalwood.56.1% alc/vol

The Distiller’s Art collection is a comprehensive range of single-cask bottlings showcasing the character of a region or of a particular distillery. These single malt and single grain selections are chosen from rare, individual bourbon and sherry casks, and bottled at natural cask strength, unadulterated with caramel or chill-filtration. The bottle design and labeling is straightforward, clean and distinctive, an indicator of the whisky itself.

All bottles are individually numbered, and range from 48%-58% alc/vol. Bottled at the ideal stage of maturation, each Distiller’s Art selection is a treasure to savor.

Hunter Laing & Co. Ltd is a family company with an unrivaled pedigree as blenders and bottlers of the finest

Scotch whisky.

Now in the whisky business for over three generations, the Laing family has not only acquired expertise in the

history of Scotland distilleries and the nuanced characteristics of the scotch produced in each, but due to the

vision of Frederick, have access to a vast inventory of the most sought after Scotch Whisky single casks.

Single malts unless designated otherwise.

· Limited Availability ·

25

Saar Dry & Saar White VermouthDry: Slate Riesling Vermouth

White: Barrel Aged in Mosel Fuder Oak Casks

Silver Medal · Los Angeles Int'l Wine Competition 2016Gold for Packaging Design-Effective Use

Infused with native regional and vineyard botanicals

The large, steep south-facing slope of the Grand Cru Saarburger Rausch vineyard, its rough Devonian shale soil and the cool climate of the Saar are perfect conditions for the beginnings of this fine vermouth. The minerality and fruit of the Saar Riesling, the bitterness of the wormwood and the floral, spicy aromas of the regional herbs and flowers give this selection its unique lightness and elegance. Carefully handpicked Riesling grapes from the Zilliken estate and the craftsmanship of Master Distiller Vallendar guarantee a high-quality product. Handcrafted in small batches with limited availability. A special treat from the Saar region created to maximize the vermouth experience.18% alc/vol

VermouthTurin-Vermouth Enveloping & Soothing

Drapò BiancoColor: Pale yellow / Taste: Intense aroma and gently fruity

Drapò Bianco is a sweet vermouth, fresh, soft and delicate, but strong in character, rich and complex on the palate. Lovely served neat, on the rocks or in the best cocktails. 16% alc/vol

"Nicely balanced white vermouth that will mix brilliantly or make a fine aperitif" -tastings.com

Silver Medal · Craft Spirits AwardsAmerican Distilling Institute 2016

Best Buy · 91 pointsWine Enthusiast 2016

Drapò RossoColor: Deep red / Taste: Intense aroma, fruity, persistent to the palate

Drapò Rosso is a fine, elegant vermouth that's gently fruity and floral, with soothing aromas that exalt the ancient Piedmont tradition. A rich and intense vermouth that satisfies the most demanding palates with perfect collective of aroma, freshness and elegance. Serve neat, on the rocks or in cocktails. The vermouth of choice for fine barmen proud to serve fresh aperitifs. 16% alc/vol

"Delicious, complex, and easy-drinking vermouth" -tastings.com

Gold Medal · Craft Spirits AwardsAmerican Distilling Institute 2016

Drapò DryColor: Light yellow / Taste: Pleasantly aromatic, rich in tropical fruit with a lightly tart aftertaste

Drapò Dry is a dry vermouth of exceptional quality and refined organoleptic qualities achieved through the harmony of fine fortified wine and a select blend of herbs and spices. This intensely complex vermouth lingers on the palate with fresh and fruity tones. Pleasing and elegant with notes of Iris Florentina and bitter orange. An excellent base for creative cocktails. 16% alc/vol

Double Gold Medal · Best of Category Craft Spirits Awards · ADI 2016

Drapò Gran RiservaColor: Deep amber red / Taste: Strong, intense, persistent on the palate

Produced in limited quantities, this unique expression of red vermouth exhibits the superior selection of fine botanicals and herbs. Drapò Gran Riserva rests in a single French Oak barrel for at least 8 months, which elevates the body and structure as it develops strength in the old wood. A distinguished aperitif served on the rocks, a refined ingredient in cocktails. 18% alc/vol

Gold Medal · Craft Spirits AwardsAmerican Distilling Institute 2016

Ferdinand's Vermouth The First Riesling Vermouths in the World

Vermouth of the Year, ItalyNew York Int’l Spirits Competition 2016

26Saar Dry Gin pg 10 / Saar Quince pg 28

Turin-Vermouth Bitter selections pg 4

Today Vermouth is seeing a resurgence due in great part to the mixology movement and the barmen who appreciate the density and aromatic complexity of textured vermouth in their cocktails."

“Riserva Carlo Alberto

Turin Tradition of Botanical Excellence

Riserva Carlo Alberto Vermouth is made traditionally adhering to the 1837 recipe of Carlo Alberto’s chef. This exceptional spirit benefits from its unique and rare ingredients and traditional production methods that require expertise, accuracy and a long processing time.

Riserva Carlo Alberto Vermouth is blended with refined botanicals from the Piedmont’s fertile Po valley, a region known for its superior farmland. Ingredients are macerated in small batches and produced without the use of artificial essences and industrial processes.

The base wine is created from the private vineyards of Riserva Carlo Alberto. Per the 1837 recipe, Carlo Alberto Vermouth uses DOGC Asti Muscat and DOGC Caluso Erbaluce, the latter produced in a very limited quantity.

To this superb base, botanical elements–herbs, berries, spices, flowers and fruits– are infused in 45° alcohol for 40 days. The brew is only lightly filtered before decanting in Piedmont barrels for approximately 3 to 6 months. There is regular testing to ascertain perfect ripening of the spirit before bottling.

18% alc/vol

Vermut BiancoAromatized with 25 carefully selected herbs and spices. Sweet nose of honey. Full-bodied and sharp on the palate, with sweetness soon catching up. A smooth finish shows honey, banana and a bold kick of spice. Full and long lasting flavor, evoking a summer stroll through vineyards, where aromas of wild herbs and grapevines unchain the spirit.

Try it chilled. Perfect in all the classic cocktails that call for white vermouth.

92 pts TOP 100 SPIRITS 2016–Wine Enthusiast

GOLD MEDAL · 92 pts 2015–LA Int'l Wine Competition

90 pts "Excellent" 2015–Ultimate Spirits Challenge

Vermut RossoAromatized with 27 carefully selected herbs and spices. Copper-brown hue. Fresh cherry aromas with soft herbs and hints of spice. Cherry and fresh red fruit on the palate. Incredibly soft texture, with a core of strong, hot spices, summer fruit, orange peel and exotic herbs. Perfectly balanced.

Perfect in all classic cocktails, or sipped before meals as it was originally enjoyed to stimulate digestion.

89 pts 2016 –Wine Enthusiast

GOLD MEDAL, 92 pts 2015–LA Int'l Wine Competition

91 pts FINALIST 2015–Ultimate Spirits Challenge

“An excellent aperitif vermouth”

–The Times Whisky Club

“Stunning. A personal highlight for

me. Absolutely perfect for a pre-

dinner tipple.” –Drinks Enthusiasts

Vermouth fit for a king” –Restaurant Magazine“

Fascinating and definitely worth a try” –Imbibe Magazine“ "Excellent" – 2015

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VodkaFerdinand's Saar Quince

A Sloe Gin Homage

Based on Ferdinand’s Saar Dry Gin, this golden Quince from the Saar symbolizes the perfect balance between sweet, sour and bitter.

The Royal Prussian District Forester Ferdinand Geltz not only gave his name to this Riesling-infused Saar Quince but he was also the historical cofounder of the VDP Mosel-Saar-Ruwer growers group.

The broad core of over 30 handpicked botanicals are cultivated from the vineyards and local gardens. Some are well-known–angelica, coriander and ginger, some are less common–lavender and rose, and then there's the really unusual ones–sloe (rarely seen as a botanical) and lemon thyme.

The botanicals are macerated with highly aromatic quince fruits from trees behind the distillery. This golden-yellow “fruit of Aphrodite” is one of the oldest fruits in the culture. The distillate is infused with

Master Distiller Andreas Vallendar brings it all together with an infusions of Rausch Kabinett made from handpicked Riesling grapes from the Zilliken estate vineyard. 30% alc/vol

Color: Golden hue

Nose: Ginger, herbals, a touch of fruit, slight bits of rose, bobs of vanilla and a bit of juniper.

Palate: Immediately fruity displaying tart quince.

SILVER · LA Int'l Spirits Competition 2016

Saar Dry Gin pg 8 / Vermouth pg 21

View from Saarburger Rausch Vineyard

Quince Orchard

Riesling Grapes

• Awarded 92 points by Gault Millau in 2013. Distinguished as the best cabinet wine of the year

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Van Hoo Vodka Pot-still Potable Pride of Belgium

Van Hoo is a premium 100% grain, handcrafted vodka from Belgium that promises exceptional quality and an unmistakably clean taste. Van Hoo is handcrafted in small batches at the renowned Filliers Distillery in Belgium.

The production of vodka at Filliers is never compromised, from selecting high quality grain to resting the distillate in modern tanks, taking great care to achieve a spirit perfect enough to bottle as Van Hoo.

The vodka is distilled 5 times using column stills as well as traditional alembic pot-stills, bestowing optimal softness to this award-winning, natural spirit, propelling it well ahead of the vodka pack. Special charcoal filtering gives Van Hoo perfect balance and refined aroma. The long and expensive production process y i e l d s limited quantities, but the resulting spirit is elegant and well-worth seeking out. 40% alc/vol

91 points · Wine Enthusiast

“Juniper, citrus, mineral, and peppercorn aromas. Richly textured. Full, yet surprisingly soft on the palate with floral aromas and flavors coming through on the finish. One of the many top-shelf vodkas gaining in popularity.”

Gold Medal · World Spirits Championships–Chicago, 1998

“Van Hoo is a classically structured, neutral vodka with a semisweet palate and a warming finish.” -Robert Plotkin

Filliers Distillery, from Grain to GlassAt Filliers, tradition and modern technology join forces to bring about refined spirits that are 100% pure and satisfying. The Filliers Distillery is nestled between the broad pastures and fields of grain that stretch out on either side of the river Leie, in the picturesque village of Bachte-Maria-Leerne.

The Filliers family produced genever prior to 1880, which was the year Kamiel Filliers became licensed to set up a genever distillery in Bachte-Maria- Leerne to replace his uncle’s—Ferdinand- Bernard Filliers—agricultural distillery that was partially destroyed by fire in 1863.

The distillery survived many tumultuous times—two World Wars, and the years from 1919 to 1984 when the ‘Vandevelde law’ prohibited the selling of spirits in taverns, but as the only distillery in the area, it had enough support to realize its vision to modernize and thrive. Since the distillery’s inception, the generous water surge of the Leie has sustained this legendary spirits company, and today the busy stills and the secret family recipe are in the safe hands of the Filliers family continuing the legacy as Belgium’s finest grain distillers.

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WineHenry Preiss Selections

Mosel Single Estate Exclusive

Mosel Riesling 2013Age of the Vines: 45 yearsResidual Sugar: 24.7 g/LTotal Acidity: 7.49.5% alc/volThis superior Riesling is dry on the palate with a perfect balance of sweet fruit and acidity. The crisp, clean profile reflects the high pedigree of grape that is slowly ripened on the steep slopes of Germany’s traditional, slate soil vineyards. Wonderful paired with fresh seafood and light poultry dishes, but lovely savored on its own as well.

86 points, Wine Enthusiast Apr 2016

Mosel Rosé 201395% Pinot Noir, 5% DornfelderAge of the Vines: 21 yearsResidual Sugar: 11.5 g/LTotal Acidity: 6.5 g/L 11.5% alc/volThis Rosé has an elegant flavor of ripe summer berries. The slow fermentation brings about a multifaceted, fully developed aroma rich in fruit. The distinctive mouth-feel is buttery yet crisp, with a lovely finish that is fresh and clean. The medley of wild berry flavors pairs nicely with seafood, lamb, hearty potato dishes and cheese fondue.

Riesling Crémant BrutAge of the Vines: 45 yearsResidual Sugar: 8 g/LTotal Acidity: 6 g/L 12.5% alc/volThis elegant, sparkling Mosel Brut is fermented traditionally in the individual bottle, in the Champagne method. 20 months for the second fermentation brings out the optimal flavor. The sprightly fruitiness shows ripe peach and apricot flavors, with a touch of mineral in the finish. This refined Riesling Crémant Brut pairs beautifully with light entrées, shellfish, cold appetizers, vegetable medleys and pike-perch with glazed snow peas. An elegant sparkling wine to celebrate special occasions.

Germany

HPS — Heart. Passion. Soul. This aptly portrays our philosophy in representing our portfolio of exciting and interesting products. HPS is also my Dad. It epitomizes everything about his character–his integrity, tenacity and loyalty–in both his personal and professional life. He is passionate in the pursuit of outstanding products that most don’t know exist or have a difficult time finding. Saying he has a knack for selecting spirits and wine of quality, style and sophistication is an understatement. The HPS Epicurean series of single-estate Mosel Rieslings is a prime example.It was clear when it came time for a Preiss family branded wine, it should carry his name.HPS — Henry. Preiss. Selections. –Nicole Preiss

My first 25 years in the industry revolved around German Wines. I have rekindled those winery relationships and

selected these excellent Mosel Estate wines for release under our Henry Preiss Selections label. Each embodies complexity with ease of drinking." –Henry Preiss

“

ih

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Gaul Estate Wine German Estate · New Vanguard

Innovative, young German vintners are at the vanguard of an exciting new movement to create luscious-fruity Rieslings, Grey Burgundies and tangy Pinot Noirs with passion and open minds. Nature helps with the unique variety of soil, the warm, sunny, and some Mediterranean climate. The know-how of many past generations has built the foundation on which they pave their way.

Gaul is on the cutting edge of this crusade. On the estate is a life-sized plastic stallion–a reference to their name, Gaul, meaning horse. Karoline and Dorothee Gaul found themselves in charge of the 100 year-old, 18 hectares Gaul estate following the sudden death of their father in 2011.

Karoline, 30 years old, finished viniculture studies in Geisenheim in 2008, and is in charge of marketing and the vineyards. Dorothee, 28, is in charge of the winemaking.

Everything has been renewed– classification by estate, local vineyard and vintage designation. The modern label design is color-coded to reflect a specific origin and the characteristics of the region.

Gaul Sausenheimer Höllenpfad St. Laurent trocken2012 13.5% alc/volAromas of blackberry and currants. Hints of dark chocolate with soft tannin texture.

Gaul Dornfelder Trocken2012 12.5% alc/volDark red grape hue with violet glimmer. Elegant cherry flavor with dark chocolate notes.

Gaul Asselheimer Pinot Noir Trocken2012 14% alc/volA sophisticated Pinot Noir with berry aromas and a hint of pepper on the nose. A sassy Pinot with power and elegance.92 points ‘Excellent’, Wine Enthusiast 2015

Gaul Pinot Blanc Trocken2013 13% alc/volNotes of juicy yellow fruit, pear and some banana. Very creamy and elegant.

Gaul Sausenheimer Cabernet Cubin Weißherbst Auslese2011 9% alc/vol 500 mlExplosion of aroma–elderflower buds, dried apricot, acacia honey, green tea and quince. Wonderful balance of acidity and sweetness. Perfect with chocolate desserts or strong cheeses.

Gaul Rosé2013 12% alc/vol 1 literA cuvée comprised primarily of Portugieser, an Austrian and German Pinot Noir varietal. Pale salmon hue, full-bodied, with strawberry notes, kiwi aroma and spice.

We enjoyed wine early. Since 2006 we had our own allotment of Riesling. Many felt

sympathy for our parents, having two daughters and no son– no viable heir... Little did they know.”

“

THE GAUL FAMILYDorothee, mother Rosemarie, Karoline

and Nele (the four-legged boss of the operation)

Innovative Gaul Wine Labeling The modern label design is color-coded to reflect the unique character of each category, and specifies estate, local vineyard and vintage designation.

Estate Wines– Green label Fruity, uncomplicated, easy and authentic. Fresh and young with unfussy drinkability.

Estate Editions– White label Special one-liter releases or Estate Red Wines.

Single Vineyard Estate Wines– Gray label Grapes harvested from superior local vineyards with rocky limestone soil. Strong and serious, expressive and refined.

Estate Wines with Aging Potential– Bronze label Hand-picked grapes from the best terroir and most vibrant vineyards.

All Gaul selections have an extended lees aging.The yeast remains in the wine until summer one year

after the harvest, giving it time to ripen in the bottle.

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Trittenheimer Apotheke

This world-renowned wine growing site is situated across from Trittenheim on the right bank of the Mosel River. The vineyard is perched on an extremely steep, southwest-facing slope with grey-blue slate soil. The rocky terrain absorbs and stores the sun’s heat during the day and releases it slowly to the vines during the night. The very mild climate grants late-maturing Riesling grapes sufficient time to collect minerals, natural glucose and extracts. The peachy aroma is typical of these very subtle and filigreed wines with their vibrant elegance.

Dhroner Hofberg

This traditionally steep-sloped site in the Mosel Valley between Trittenheim and Piesport is one of the best in the region. This purely south-facing site, with a gradient of 30-60%, enjoys sufficient precipitation throughout the year, supplying optimal water to the vines. This results in vibrant wines with a spicy flavor, scented body and finesse. Red slate rock is typical of this terrain.

Piesporter Goldtröpfchen

Goldtröpfchen is one of the best known individual vineyards in the Mosel. This south-facing site has deep, grey-blue slate weathered soil. The temperatures can reach Mediterranean levels, and the stony slate soil offers the Riesling vine ideal growing conditions. The soil’s richness in quartz and minerals gives the wine a characteristically mineral taste and vivid acidity, with plush fruitiness resonating throughout. Not surprisingly, the site is called Goldtröpfchen (golden droplet) with ideal conditions for a high concentration in the small-berried grapes to mature into a precious wine.

Leiwener Laurentiuslay

This southwest, steep-slope site is located opposite Leiwen and has a deep, weathered-grey slate soil. The roots of the vines–some over 50 years old– penetrate the soil very deep into the rock below. The Riesling vines draw water and valuable minerals from these depths, giving the wines body and a special, full flavor. The name originates from St. Lawrence Chapel, situated on the peak of the vineyard and offering a spectacular panoramic view of the Mosel River.

Grans-Fassian Riesling Treasure of the Mosel

Grans-Fassian Estate is located in

Leiwen, along the Mosel Valley,

one of the oldest wine regions in

Germany, and viticulture‘s best

location since 1624. The Mosel

Valley is known for its impressive

steep sloped vineyards with

soil primarily made up of slate.

Riesling comprises 90% of the 27

acres of vineyards.

The steep, south and west facing

slopes of the Mosel Valley bring

about the perfect microclimate

for Riesling wine. As a result

of cooler weather, the grapes

mature at a slow rate, giving rich

flavors while still preserving a

vivid acidity. The slate soil absorbs

the warmth from the sun during

the day and redistributes the

heat to the vines at night. The

roots are deeply embedded in the

soil where they are able to reach

enough nutrients and water. This

creates vibrant wines with high

minerality.

Trittenheimer Riesling KabinettAbundant fruit and elegant sweetness.

Trittenheimer Apotheke Riesling AusleseFull of fruit and balanced acidity.

1999 Goldkapsel Prague Wine GOLD 2014

Trittenheimer Apotheke Riesling SpätleseLuxurious and balanced with long finish.

2010 Prague Wine GOLD 2014

Dhroner Hofberg Dry RieslingElegant mineral and dry style. Hofberg vineyard is classified as VDP Grosse Lage, a designation reserved only for Germany’s very best vineyard sites with limited yields: small, carefully demarcated areas with clear site-specific characteristics– a Grand Cru of Germany.

Piesporter Riesling KabinettExcellent with fish, cheese and Asian cuisine or simply as an aperitif.

Piesporter Goldtröpfchen Riesling Spätlese2011 Prague Wine PREMIUM GOLD 2014

2002 Prague Wine PREMIUM GOLD 2014

Mineralschiefer Dry Riesling Leiwener and Trittenheimer blend. Excellent with pasta and all kinds of fish and seafood.

BEST WINERYPrague Wine Trophy 2013

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Peter Nicolay Estate MoselAward-winning Riesling

Riesling DryThe Riesling Dry from Peter Nicolay has a refreshing and irrepressible aroma that exudes significant power, emerging with the bouquet of violets when exposed to air. The taste is marked by a distinctive acidity.

Peter Nicolay holds 16 hectares–34 acres, of Riesling vineyards in the Middle-Mosel area. More than 75% of Nicolay vineyards are categorized as Steillage, meaning steeply-sloped. The vineyard soils are primarily Devon slate with varying topsoil and mineral stone. The slate gives the wine its delicate and cool minerality that is characteristic of a Mosel Riesling. The combination of cool climate, slate and fine Riesling grape makes this wine unique and quite extraordinary.

Wonderful on its own and perfect paired with fish –Dover sole, pike.

The Peter Nicolay Estate was established in the early 1800s, and owns vines in some of the most prestigious vineyards of the

Mosel region.

These Peter Nicolay selections are not available from HPS Epicurean in the following states: Illinois, Minnesota, New Jersey, New York, Texas and Wisconsin

Ürziger Goldwingert Riesling SpätleseThe wine from the Goldwingert have a unique minerality and a fruity elegance. Due to the red slate, the character of this Riesling is much more full-bodied and spicy than the fine wines from the blue slate terroir in Bernkastel and Wehlen.

The Ürziger Goldwingert vineyard is one of the smallest vineyards in Germany– less than 1 acre, reaching up only 40 meters from bottom to top. The Goldwingert faces south, and is bordered on three sides by high stone cliffs. The self-rooted Riesling vines grow on deep grey-red slate soil with a high stone content. The wines from Ürziger Goldwingert are outstandingly elegant, showing fruitiness and lively harmony. A classic wine of great character and depth.Perfectly pairs with sushi.

91 points, Wine Spectator

90 points, Wine Enthusiast

Wehlener Sonnenuhr Riesling KabinettShowing slatestone notes, this Kabinett is upfront yet complex at the same time. The nose is citrusy. The taste is well balanced in natural sweetness and acidity. The finish is delightful with pleasant acidity.

Wehlener Sonnenuhr, Sundial of Wehlen, is a vineyard located in the heart of the Middle Mosel wine region, directly across the well-known village of Wehlen. The small terraces face south-southwest, and climb up to 250 meters above sea level, the vineyards very challenging to cultivate. The soil is bluish-grey, primarily stony slate from the Devonian Period combined with deposits of loess and quartzite. The result a distinctive, mineraly wine.

This Riesling is lovely to drink on its own, and is a refreshing accompaniment to spicy, Asian cuisine.

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O ur wines come from tough soils, from men who

have the talent of listening to nature and a heart

filled with long experience and great passion. With

this commitment we want to be good ambassadors of the

territory and of the production of Italian wine.”

Raboso Fiore Special SelectionLively Cheerful and Red

Raboso Fiore is made with one of the oldest grape varieties in Veneto. The grapes are harvested late in autumn, with only the highest quality ones used. To enrich the must, the grapes are not pressed, but macerated with skins intact. This fabulous wine is fresh and vibrant with an extraordinary softness. Rich in flavor and character, Raboso Fiore Special Selection embodies the ancient region itself.

Raboso Fiore (Flower) has been one of the greatest successes of the Paladin Family for over 30 years. This Special Selection represents an exaltation of the fruit with a top structure and a unique freshness.

A superior structure qualifies the Special Selection designation. This sparkler is extremely fruity, with a great aroma, an intense ruby color, a subtle perlage and a silky froth. A true delight.

Color: Intense ruby red with violet reflections and marvelous, lasting pink froth.

Aroma: Lingering and scented, eliciting thoughts of wild violets and Morello cherries.

Taste: Lively, fruity, and robust, with a full-flavor, an inviting froth, delicate tannins and dry finish.

Ideal at lunch or dinner, with pizza or snacks. Exceptional on its own, as an aperitif or after dinner. Pairs exceptionally well with barbecued or roasted meats and stewed fish.

Commendation, IWC London 2014

11% alc/vol

Paladin Italian Wine Sparkling Tradition of Veneto “

Rabì Cocktail4/5 Raboso Fiore

1/5 Agricanto

2 drops fresh lime juice

Over ice in large wine glass.Get creative with a festive garnish.

P aladin is fueled by commitment to both tradition

and innovation, as showcased in their picturesque

vineyards, and resulting in award-winning wines.”“

Agricanto pg 934

Lleiroso Wine Tempranillo Perfection from Spain

Bodegas Lleiroso [yay-ROW-so] is an award-winning winery located in Valbuena del Duero, part of the Golden Mile, a region with idyllic conditions for Tempranillo perfection– soil, climate, sunlight hours, elevation and breezes from the Duoro River.

Luz Millar Roble [lews-me-YAR ROBE-lay]

Elegant balance with harmony and round, full texture.Soil: Clayey-calcareousVineyard age: More than 25 years

Silver Medal, LA Int’l Wine Competition 2015

GOLD Vinalies 2012

SILVER Zarcillo, Premios Zarcillo 2012

SILVER Bacchus 2012

SILVER Tempranillo, Tempranillos al Mundo 2012

Lleiroso CrianzaPlenty of spice with rich, bold, ripe red fruit a perfect balance of texture, and lovely finish.Soil: Clayey-calcareousVineyard age: 25-45 yearsAgeing: 12 months in Allier French oak barrels

Silver Medal, LA Int’l Wine Competition 2015

GOLD Vinalies 201594 pts, Guía de Vinos Gourmets 2014

GOLD MEDAL 90 pts–San Francisco International Wine 2011

GOLD Tempranillo 2009, Tempranillos al mundo

GOLD, Bacchus 2009

Lleiroso ReservaMagnificent balance and harmonious in the mouth, with a long finish. Can be enjoyed today as well as stored for the future.Soil: Clayey-calcareousVineyard age: 25-50 years

Silver Medal, LA Int’l Wine Competition 2015COMMENDED–International Wine Challenge 2015

GOLD MEDAL–San Francisco International Wine 2014

Alberto Cobo was an educated chemist and pharmacist who fell in love with the beautiful wines of Spain. In 2000 he decided to live out his dream of becoming a wine maker, and gave up everything to buy the amazing property in Ribera del Duero. The winery is named after the Lleiroso River in Asturias, Spain, his childhood home and where his mother’s family still resides.

Lleiroso Reserva Especial Sergio HernándezRound, balanced flavors of ripe and rich cherries, plum with toasted oak and a very long, full finish.Soil: Clayey-calcareous

Vineyard age: 25-50 years

DOUBLE GOLD MEDAL / Best Tempranillo & Spanish Wine–San Francisco International Wine 2014

GOLD Tempranillo (2009), Tempranillos al Mundo 2014

Spain35

Lindisfarne OriginalHoney Nectar from Northumberland

Lindisfarne has made mead in England for centuries and this is the Original formula sold in England and other parts of the world.

Lindisfarne Original is made exclusively at St. Aidan’s Winery on the Holy Island of Lindisfarne. The unique recipe includes fermented white grape juice, honey, herbs, and pure, natural water from an artesian well. This delightful wine has a delicate nose of honeysuckle and a sweet and spicy body.

In the US, wine can only be labeled as Mead if the alcohol by volume does not exceed 14%. Lindisfarne Original is the real deal, but until the technicians reduce the alcohol by .5%, HPS Epicurean will forego using the term ‘Mead’, and refer to this selection as ‘Wine with Honey”.

Serve chilled or warm. Lovely in dessert sauces. Try in marinades and for basting roasted fowl and pork.

14.5% alc/vol

England

NOW & THEN2014: Chris Walwyn-James, Henry and Nicole Preiss, with Brenda Hackett, daughter-in-law of Lindisfarne founder.

1965: Erich Preiss with J Michael Hackett, founder of Lindisfarne

HistoryAt the behest of King Oswald, the monastery of Lindisfarne was founded off the west coast of Scotland by Saint Aidan, an Irish monk from Iona, in 634. St. Aidan remained there until his death in 651. The priory remained the only seat of a bishopric in Northumbria for many years.

As the Christian message flourished, the island became the center of pilgrimage. The tranquility, spirituality, historical significance, and spectacular scenic beauty of the island reinforced the mystique of its honey-wine, or mead, that many regard as the Nectar of the Gods.

The motifs on the Lindisfarne label represent the profound devotion and love for the beauty and culture of the island. The design is drawn from Bishop Eadfrith’s beautiful illustrations of the Lindisfarne Gospels, circa 700 AD.

In 793, the first recorded Viking raid on the British Isles ravaged Lindisfarne causing much consternation throughout the Christian west, and marked the beginning of the Viking influence on British culture.

Lindisfarne is historically known for its honey-wine. In the medieval days, when monks inhabited the island, it was thought that if the soul was in God’s keeping, the body must be fortified with Lindisfarne Mead.

Although the monks have long since vanished, Lindisfarne Original is still produced on the island at St. Aidan’s Winery, keeping the history and legendary past alive.

The word ‘honeymoon’ is derived from a Norwegian custom of newlyweds sharing honey wine for one month to ensure

a long and fruitful marriage.

Georgia Stinger2 parts Lindisfarne1 part Whiskey

Serve in an ice-filled rocks glass, or stir with ice and strain into cocktail glass.

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Culinary & CocktailsDomaine des Terres Rouges Mustard

Gourmet Mustard from France

AbsintheA silky texture and slight spice with just the right amount of licorice flavor from the mythical anise-flavored spirit of Absinthe. Innovative and creamy with a hint of spice. The infusion of Absinthe creates a delicate, licorice flavor, that is subtle enough to elevate fish dishes. Wonderful addition to salad dressing and mayonnaise.

SILVER MEDAL –Spirit Variety–2013 World-Wide Mustard Competition

Exhibited at National Mustard Museum–Middleton, Wisconsin

Herbes de ProvenceThe classic French herb mixture infuse this selection with a bright bouquet of rosemary, savory and thyme. Delicious accompaniment to vegetable stews, white meat dishes and fondue; perfect in vinaigrettes and mayonnaise.

TandooriA blend of traditional Indian spices enrich this refined selection. Tangy with a hummus-like texture. The powerful taste of this mustard makes it ideal with poultry, lamb, stews and fondue. Add to yogurt for a special Tandoori accompaniment.

TruffleAn exquisitely aromatic mustard with the luscious flavor of black truffle. Amazing with chicken, veal and steak. Delicious in mayonnaise with artichokes; an elegant ingredient in vinaigrettes.

VioletteThe Corrèze region in France is renowned for its purple mustard, which dates back to the 14th century. Made traditionally using black mustard seeds and must of grapes. Distinguished by its rustic texture and sweet, floral spice. A favorite with white meat, steaks, duck fillet and fish. Very versatile. Try on a ginger cookie!

A romatic gourmet mustard with refined blending and meticulous distillation. A stunning example of the condiment.”

“

Visit us online to share ideas, recipes and thoughts on how our products inspire the artisan in you.

ih

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Craftsmanship & Credibility

The legacy of importing specialized liqueurs began with Erich Preiss, who brought his son Henry into the business in the early 70s. Henry founded Preiss Imports in 1987, and built it into an iconic spirits import and distribution company over the ensuing decades. Now the third generation is represented by Nicole Preiss who cofounded HPS Epicurean with her father.

Throughout her travels with Henry, Nicole brought a discerning eye for selecting artisan delicacies that demonstrate provenance, finessed production and the intrinsic versatility to galvanize mixologists, innovative chefs and creative home cooks.

The culinary collection is the first stop in the Preiss journey to advance the fusion of culinary arts with unique spirits and wine, and Nicole has the expertise and passion to make the gourmet division of HPS a success.

“My love of the artisanal world began as a child surrounded by my family’s passion for the history and traditions behind every product sold by Preiss Imports, a company that was launched from an office in our home. Business was discussed at the dinner table; telephone calls came in from Europe at all hours. I was introduced to new cultures, exotic aromas and vibrant flavors when suppliers and their families would visit us in Ramona.

Learning all aspects of the family business– from dusting displays to weekend accounting, has proved invaluable. I went on to earn a business degree and subsequently graduated from culinary school to prepare for the HPS partnership with my father.

The potential for gourmet selections continues to expand. Culinary fever is in full swing– the inundation of cooking shows and celebrity chefs, farm-to-table restaurants erupting everywhere, and mixology flourishing as a prestigious profession. Although the interest for international cuisine has grown, availability of exceptional global treasures lags behind. We are here to help with that.

The response to HPS gourmet selections has been tremendous, bolstering our mission moving forward to seek new import opportunities and establish more innovative brand categories.

I am truly honored to represent the 3rd generation of the Preiss family enterprise, and delighted to share the fruits of my labor here with you.”

N icole P reiss

Domaine des Terres Rouges, located in the picturesque township of Turenne, France, has an illustrious tradition as a distiller of innovative liqueurs, and decades of expertise in maceration and infusion. Meticulous production methods ensure perfect strength of flavor and essential aroma of each mustard selection.

55g and 200g glass jars

1-kg PET jars now available forViolette, Herbes de Provence, Absinthe & Tandoori

Absinthe Cobb Salad Chicken Marinade: Absinthe mustard ∙ Olive OilFresh minced garlic ∙ Salt and Pepper to tasteMarinate sliced chicken overnight (minimum 4 hours). Grill or sauté.

Dressing: 3:1 ratio Olive Oil to Balsamic VinegarAbsinthe Mustard, enough to bind, Salt and Pepper to taste

Cobb Salad: Mixed Greens ∙ Hard-boiled eggs ∙ Bacon ∙ TomatoAvocado ∙ Artichoke Hearts ∙ Blue cheese ∙ Chicken

Tomato Truffle PastryPrebake a defrosted puff pastry for about 10 minutes at 400º. Spread a fine layer of Truffle Mustard. Cover with sliced tomatoes, sprinkle with goat cheese, salt and pepper and a little bit of olive oil. Bake another 10 minutes or until crust is golden brown..

Toss gnocchi with butter and Violette Mustard. Serve on bed of arugula, top with goat cheese crumbles.

Simmer Tandoori Mustard with chicken or vegetable stock to reduce slightly. Drizzle over breaded chicken or use for dipping.

Tandoori Shrimp – Mix chicken stock and Tandoori Mustard until slightly thickened. Baste shrimp and grill.

Breaded White Fish – Baste filet of your favorite white fish with Truffle Mustard, dip in panko with salt and pepper. Pan fry.

Violette Mustard on a bison burger with your favorite fixings.

Breaded Lamb Chop – Baste Herbes de Provence Mustard on lamb chop–with bone. Dip in Italian bread crumbs. Pan fry or bake.

Nicole Preiss

“Nicole’s expertise and background is paramount in leading HPS Epicurean into the future. Her grandfather would be so proud. I know I am." –Henry Preiss

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F riday evening, I served your Lychees stuffed with Mascarpone cheese and the Passionfruit Liqueur

drizzled right from the jar. They were all CEO foodies and went mad over this luscious and different dessert."

–Barrie Lynn – The Cheese Impresario

“

No Waste, the Liquid is LusciousThe Epicurean Harvest fruit is just one part of the delicacy. There are many uses for the luxurious syrup as well.

Cocktail Lychees Passionfruit Liqueur Syrup Add to freshly whipped cream for elegant touch Wonderful in frostings and glazes Drizzle over Cocktail Lychee stuffed with Mascarpone

Cocktail Mini Apples Calvados Syrup Drizzle on Flatbread Pizza Add to your favorite milkshake Lovely on Tres Leches Cake, Flan and pancakes Add to sauces and for deglazing

Cocktail Lychees in Passionfruit LiqueurFragrant and sweet lychee fruit in fine Passionfruit Liqueur. Elevate fresh fruit salads and an ideal garnish for a Lychee Martini and other exotic cocktails. A delicacy on their own, in a glass of sparkling wine, or to accent your favorite desserts.

The lychees are meticulously harvested, then macerated in a Passionfruit Liqueur simple syrup. The introduction of liqueur brightens the fruit and produces a crisp, clean, and refreshing taste.

290 ml Jar 4.5% alc/vol

Cocktail Mini Apples in CalvadosDeliciously fresh and tangy mini apples in a delicate syrup flavored with a fine Calvados liqueur. An exceptional addition to savory dishes, wonderful in salads, and an elegant garnish for apple-based cocktails. A marvelous gift for the foodies in your life.

Hand selected mini apples are gently cooked and refreshed in a Calvados simple syrup. The introduction of alcohol brightens the fruit flavor and gives the apples a crisp, clean and refreshing taste.

Garnish desserts tarts, cakes and ice cream. Add to an apple glazed pork dish or sauté in your favorite vegetable medley.

290 ml Jar 4.5% alc/vol

Epicurean Harvest Premium Cocktail Fruit

Harnessed Fire, Tremendous FlavorHabanero salsa has been an essential

Mayan spice for over 2,000 years. Given

the tropical conditions of the Yucatan,

its fertile land abundant in groves of

mangos and papayas, the Habanero

peppers grown there are uniquely

delicious and fiery. The three Casa

D’Aristi salsa selections have distinct

Habanero spiciness and are very

flavorful. The Habanero heat is

tempered by blending in select fruits

and vegetables of the region. The Kut,

pronounced koot, has an exceptional,

palatable punch provided by roasting

a variety of select Habanero peppers.

Aristi Salsa Yucatan Habanero Salsa Picante Roja

Red Habanero peppers, hand-picked when they reach full

ripeness, blended with carrots, onion, vinegar and exotic

spices. Habanero Spicy with a vinegar zing and hint of

sweetness. 5 oz bottle

Salsa Picante VerdeGreen Habanero peppers, hand-picked

when they are young, blended with

carrots, onion, vinegar and special

spices. Habanero Spicy with a vinegar

zing and hint of sweetness. 5 oz bottle

Salsa KutRed & Green Roasted Habanero peppers

blended with onion, garlic and regional

spices. Nice heat with a smoky and rich

flavor. Salsa Kut is one of Yucatan’s

best kept secrets, truly authentic to the

Maya tradition. 3.55 oz jar

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Casa D'Aristi Liqueurs pg 13 / Ron Caribe Rum pg 24

Elixir Vitae Artisan Crafted Vinegar

Elixir Vitae is a happy marriage between sweet and acid, perfectly at home in your bar as well as the pantry. Use creatively in your glass and on your plate.

The Elixir line of vinegar starts with handpicked fruit, herbs and vegetables from Central California farms. The products are truly hand-crafted, from pulling weeds to labeling.

The fruits and herbs are placed in small vats with a base of pure, non-GMO grain and rice vinegar. The infusion is gently fermented, a process that takes several months to complete. Time, passion and patience are key to the success of every Elixir Vitae selection.

12.5 fl oz

Kaffir Lime · Champagne Le Orange · Island Spice · Peach

Shrub DrinksAs a drinking vinegar, Elixir Vitae is ideal for making refreshing shrub drinks.

Vitae Shrub CocktailShake ½ oz Elixir Vitae and 1½ oz brandy or bourbon with ice

Vitae Virgin Shrub RefreshmentServe 1 oz Elixir Vitae, 2 oz seltzer water and 2 oz fruit syrup over ice:

Let Creativity Guide You Drizzle Elixir Vitae on barbecued meat just before serving.

Elevate your favorite cocktail recipe with Vitae.

Spice up whiskey and soda with dash of Island Spice Elixir.

Elixir Vitae is a great salt substitute, and alternative to salad oil.

Drizzle Kaffir Lime Elixir Vitae on avocado and toast. Amazing.

Elixir Vitae is exceptional on sushi and sashimi, and in teriyaki marinade.

Pickle thinly sliced red onions in Kaffir Lime Elixir Vitae.

Since Elixir Vitae has a base vinegar that is natural and unpasteurized, 'mother of vinegar’ may appear. This residual is healthy and can be used to start your own homemade vinegar, or can easily be filtered out. Fermentation may be present, causing the cork to pop.

We will see more fruit-based vinegars because they are a great non-alcoholic modifier for drinks.”

–Chris Patino, Predictions on Drinking in 2015

“

Elixir StrawberriesSoak sliced strawberries in Elixir Vitae Peach and refrigerate overnight.

HPS Strawberry Shrub: Add Pellegrino water. We recommend a 1:4 ratio Pellegrino to sliced strawberries. Serve mixture in ice-filled glass and garnish with fresh thyme. Add Elixir Strawberries to salad; delicious with goat cheese; wonderful atop oatmeal, waffles and pancakes.

Vitae Gin Refresher1 oz Ferdinand's Saar Gin1½ oz Elixir Champagne Le Orange2 oz Cent’Anni Pineapple Spirit SyrupSoda water

Mix all ingredients except soda water in a tall glass. Add ice and top with soda. Garnish with mint sprig and pineapple wedge. Very refreshing and so delicious.

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Cent’Anni SyrupsExceptional Spice

Cent’Anni Lemon Spice SyrupAdd some spice to your life!Cent’Anni Lemon Spice is tart, invigorating, bright and sexy, tangy and sweet. The delightful vitality from fresh lemon and pure cane sugar balances perfectly with an exotic blend of spices, with cinnamon and nutmeg most prevalent. What salt does to food, Lemon Spice does for cocktails. Complements Tequila, Whiskey, Gin and Vodka spirit-based concoctions. A culinary inspiration as well.

Cent’Anni Pineapple Spice SyrupHello Rum, have you met Pineapple Spice?A vibrant blend of tropical spices makes this mixer a must for the Tiki cocktail revolution. Fresh pineapple juice enlivens notes of allspice and nutmeg. Perfect for a Polynesian classic cocktail, and a revelatory addition to culinary recipes, like Pineapple Upside-down Cake.

Cent’Anni Chocolate Chili Spice SyrupA sultry blend of spices, dark chocolate and orange. Perfect for tequila inspired cocktails. Cries out to be drizzled over vanilla ice-cream.

Cent’Anni Syrups are mixers made from the freshest

ingredients. The brainchild of Victoria D’Amato-Moran, Cent’Anni Syrups have been ten years in the making, with the aim to ease cocktail preparation for mixologists and home bartenders alike, as well as add vibrancy to culinary dishes. Each of these refined syrups can be paired with any base spirit, in aperitifs, frozen cocktails and to elevate non-alcoholic beverages. At long last, the high-quality mixers you’ve been waiting for.

Victoria D’Amato-Moran is a San Francisco native and daughter of a local bartender. The D’Amato family is directly related to the historical fishing industry of Fisherman’s Wharf. In traditional Italian fashion, Victoria’s family enjoyed cooking together, as well as making wine, grappa, liqueurs and vinegars.

In 2000 Victoria managed a bar for her cousin in North Beach. It was there that she found her

passion as a bartender and mixologist. She won her first drink competition in 2003, and now, 19 competition-wins later, it is not surprising that Victoria is at the cutting edge of cocktail creation. Victoria has been featured in many publications including Santé Magazine, Wine Enthusiast, Nightclub and Bar, San Francisco Magazine, and Tasting Panel, to name a few.

Victoria credits the spirit of her Noni (Italian for grandmother) as the inspiration. As Victoria was pondering flavors for the syrups, a botanical mysteriously whooshed into the cooking pot. This stirred her imagination, and the Cent’Anni line of syrups was born.

Cent’Anni Syrups are created primarily as cocktail mixers, but of course there are many other uses for them as well. HPS Epicurean is proud to share some of Victoria D’Amato-Moran’s signature recipes with you.

Cent’Anni — pronounced CHENT-ahn-nee

Translation ‘100 years’– Italian 41

Flores1 oz Cent’Anni Lemon Spice 1½ oz Reposado Tequila2 oz Fresh grapefruit juice3 dashes Miel de Tierra Mezcal

Add ingredients in cocktail shaker with ice. Shake well. Strain into chilled cocktail glass.Garnish: Lime wedge and chili salt

Created by Victoria D’Amato-Moran

Saffron Sour (Award winner)1 oz Cent’Anni Lemon Spice Syrup1½ oz Old Raj 92 Gin1/2 oz Fresh orange juice1/2 oz Velvet Falernum4-5 Spanish saffron threadsEgg white from organic egg

Add ingredients in cocktail shaker. Shake hard 20 times. Add ice. Shake hard 20 more times. Strain into chilled cocktail glass.Garnish: Saffron threads

Beet Me To The Punch1 oz Cent’Anni Pineapple Spice1½ oz Ron Caribe 5 yr-old Rum2 oz Red beet juice1/4 oz Fresh lemon juice

Add ingredients in cocktail shaker with ice. Shake hard. Pour into double rock glass. Add more ice if needed. Garnish: Vibrant, edible flower petals

Spiced Chocolate Cream Soda1 oz Cent’Anni Chocolate Chili1½ oz Ron Caribe Rum2 oz Half & Half / Soda

Add ingredients, except soda, to cocktail shaker with ice. Shake until frothy. Pour into pint glass. Add ice if needed. Top with soda. Garnish: Cherry, mint sprig and grated chocolate

Wonderful without spirits too.

Spirit Hopper 1½ oz Cent’Anni Chocolate Chili1½ oz Mint Schnapps2 oz Half & Half

Add all ingredients to cocktail shaker. Add ice. Shake hard. Strain into chilled cocktail glass. Garnish: Mint and grated dark chocolate

Apothecary1/5 oz Cent’Anni Chocolate Chili2 oz Old Raj Gin1 Lemon wedge1 Star anise, 3 Cardamom pods4 Chamomile flowers, Lavender

Pour Chocolate Chili Syrup in short glass. Add a little ice. Pour in Gin. Add the botanicals. Add a little more ice. Let infuse. Stir and enjoy.

V ictoria’s cocktails are about creating sensations on the palate that entice your mind and soul with aromas, texture and taste. Her award-winning garnishes are works of art unto themselves.”

“

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Gourmet Fruit SpreadThe Grafschafter Gourmet series is an irresistible mélange of freshly harvested apples blended with fresh, complementary fruit. All are naturally free of gluten and lactose, and contain no preserving agents or artificial colors. These delicious fruit spreads go well on bread, crêpes and croissants and make an astounding accompaniment to cheese platters.

The complexity of flavor of Grafschafter spreads comes from the unique varieties of apples harvested from local orchards. These include Elstar, Braeburn, Fuji, Jonagold, Pinova and Rubinette.

The pear varieties used in the Apple-Pear spreads are also exceptional– Alexander Lucas, Conference, Concorde and Bartlett.

Each jar contains nearly 3 pounds of meticulously processed select fruits which guarantees a pure fruit experience. Simply divine in flavor!

Gourmet Salad1/2 tsp Apple-Blackcurrant2 tbsp olive oil1 tsp balsamic vinegar

Whisk together, add salt and pepper to taste. Serve with arugula, goat cheese and tomatoes.

Original Grafschafter 100% Gourmet Spreads Made in Germany

Apple-Pear PURE Gourmet SpreadContains only the naturally pure fruit without any sweeteners added. Careful preparation and processing of the highly concentrated fruit creates a distinctive and delicious tart and fruity flavor. Ideal as a natural alternative to sweeteners.

Like a fine apple cider, the complexity of the pure fruit adds vibrance to culinary dishes or your favorite cocktails.

Apple-Pear Gourmet SpreadThis premium spread is a traditional German specialty made from freshly harvested apples and pears that grow locally in the Rhine region.

Care in production preserves the high quality of the ingredients, ensuring the rich and distinctive taste. Fresh, sweet and fruity!

Grafschafter Apple-Pear spread is wonderful on pancakes and crêpes.

A terrific addition to meat sauces, marinades, desserts and in your favorite apple cocktail recipes.

Apple-Blackcurrant Gourmet SpreadSweet and extra fruity spread of apples and tart and sweet blackcurrants.

Apple-Elderberry Gourmet SpreadThe essence of apples and aromatic elderberries. Sweet and extra fruity, an exquisite and versatile spread.

Apple-Ginger Gourmet SpreadA refined fruit spread of fresh apples and mildly spicy ginger for an exotic flair.Founded in 1893, Grafschafter is a

strong, traditional family business that is

now led by the fourth generation. Based

in Meckenheim, part of the Rhineland

in Germany, Grafschafter is known for

their delicious and natural Gourmet

apple spreads and the cornerstone

of the company, Original Grafschafter

Goldsaft Sugar Beet Syrup.Apple Ginger Bourbon3 oz apple cider

1½ oz bourbon2 oz ginger beer1 tbsp Grafschafter Apple-Ginger

Place room temperature Apple-Ginger spread in glass mug. Warm cider, bourbon, and ginger beer in small saucepan (do not boil). Pour over jam and top with grated nutmeg. Garnish with apple slice and cinnamon stick.

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Goldsaft ProductionSpecial care in handling sugar beets during

the syrup production ensures that all valuable nutrients and substances remain intact, thus

making the syrup a particularly healthy, as well as delicious, sweetener.

Harvesting lasts from September through December. All beet deliveries to the Grafschafter

plant are sample-tested by an independent laboratory to ensure that they meet the highest

quality standard, and to verify that the sugar content is 15-20%.

The sugar beets are cleaned, chopped and steamed under pressure at a temperature of 210-220° F. The beets are pressed and filtered into juice, with an additional cleaning process to make sure the end product is free of any foreign substance. The moisture is then evaporated from the beet juice in a vacuum, preserving the maximum amount of nutrients and vitamins.

Quality tests are performed at every stage of production; with staff continuously testing sugar types, ash content, measuring pH levels and the nutritional value. Independent laboratories perform microbiological analyses to round off the quality control process.

Sugar beet syrup is suitable for long-term storage without losing quality even though it does not contain any preservatives. The high concentration of sugar protects against microbial contamination.

THE SUGAR BEETHISTORYThe health benefit of sugar beets dates back to 400 BC, when Hippocrates, the father of medicine, stressed the healing properties of the beet. During the Roman Empire, beets were used as a remedy for digestion ailments.

Beet syrup production is first referenced in monastery literature from the early Middle Ages. The juice of chopped and pressed beets was mixed with honey to treat other health issues.

Since the 13th century, beets emerged as a regular staple in diets due to its easy cultivation and proven medicinal value. During the 18th century, sugar beet syrup gained popularity as a sweetener.

In 1747, a pharmacist in Berlin discovered that sugar from the beet proved a good alternative to traditional sugar made from cane. Consequently, the name sugar beet came to be used.

SWEET WITHOUT REGRETA healthy diet does not require the end of eating sweet food.

Goldsaft Sugar Beet Syrup Grafschafter Goldsaft is the concentrated juice of pure, freshly harvested sugar beets, without any vegetable fibers. This syrup is distinctively sweet and malty with a dark caramel-brown hue and a viscous texture.

No chemical agents are used in production, and the syrup contains no preservatives, gluten or lactose. This pure syrup spread has been a staple at breakfast tables across Europe for over 50 years.

Unlike granulated table sugar, the special manufacturing method of Goldsaft retains all the natural nutrients of the sugar beet.

LIMITLESS POSSIBILITIESPerfect for sweetening your favorite sauces and desserts. The malty aroma and dark color enhance whole-meal bread, pumpernickel and gingerbread. Swirl on cakes, waffles and french toast. Wonderful with potato pancakes and drizzled on fine cheeses.

The drip-free bottle makes it easy to add just the right amount of natural sweetness.

Beets are the new kale.”“The current upsurge in health consciousness has brought awareness to the high consumption of refined sugar. The health risks of a high-sugar diet are well documented, and the lack of nutritional value in sugar is common knowledge.

Goldsaft Sugar Beet Syrup is the pure, concentrated juice of fresh sugar beet. It is neither a preliminary product nor a waste product of crystal sugar and should not be confused with molasses or golden syrup.

VERSATILEProduced without added chemicals or preservatives, sugar beet syrup is a perfect alternative to refined white sugar. It also works well used as a replacement for sugar in baking biscuits, cakes, and bread. The dark syrup not only improves flavor, but provides attractive coloring as well. Goldsaft will enhance the taste of everything from pancakes and ice cream to sauces and dressings.

Given its nutritional value, Goldsaft is a healthy alternative at breakfast.

Goldsaft Potato Pancakes 2 lb Potatoes

2 Eggs

1 Onion

1 tbsp Flour

Dash of Salt

Goldsaft Syrup

Mix coarsely grated and drained potatoes with eggs, chopped onions, salt and flour for a nice, smooth dough. Heat oil in a frying pan. Shape one tablespoon into a flat pancake. Fry both sides until golden and crunchy. Place hot potato pancake on a slice of dark or whole-meal bread. Drizzle Goldsaft Syrup on top.

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H eart k P assion k oul