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Is made with organic Ginger Root, lightly sweetened with Pure Maple Syrup. This sturdy flavor has been used for centuries to help aid digestion and overall well-being. Blending a tangy burst with a vibrant spicy note, this twist on a classic will elevate many different cocktail recipes as well as culinary delights!
Ingredients: Mountain Spring Water, Alcohol, Organic Ginger Root extract, Organic Gentian Root Extract, Maple Syrup.
Blends the deep citrus notes of Ruby Red Grapefruit and the aromatic tones of Fresh Rosemary to create a complex flavor that holds up beautifully when paired with Gin, Vodka, Light Rum or Blanco Tequila.
Made from Batavia Arrack & Demerara rum that has been sweetened and infused with spices, this newly imported Swedish liqueur has been a long lost ingredient called for in many classic cocktail recipes. Balanced sweetness with a spicy smokiness that has a earthy “hogo” note from the rum. Try it with a little lime juice to create a “Dr. Cocktail."
This Aperitif from the French Island of Corsica was created in the 19th century by Louis Napol?on Mattei. Cap Corse gets it moniker from the 25 mile long peninsula that juts out off the northern end of the Island. Cap Corse, the area, is known for having ...
Crème de Cassis Noir de Bourgogne is a high-quality artisanal liqueur, made from the Noir de Bourgogne blackcurrant variety, grown on clay-limestone soils rich in Kimmeridgian marls.
Cultural Practices Blackcurrants are grown in bushes, with an average age of 3 years and exposure to the south and southwest. The vines are maintained in an eco-responsible manner, promoting biodiversity, and the harvest is mechanical to guarantee the freshness of the fruit.
Artisanal Manufacturing The blackcurrants are harvested mechanically then immediately frozen to preserve their aromatic potential. They then undergo a two-month maceration in 96° alcohol, with daily punching down. After pressing, sugar is added cold to adjust the alcohol strength to 18°. The product is regularly renewed to maintain its freshness.
In 1920s Puebla, the cantinas of the Barrio del Artista bustled with artists and intellectuals who gathered to exchange ideas over original homemade liqueurs known as menjurjes. One especially popular menjurje was handcrafted from the ancho chile. We pay ...
For Ancho Reyes Verde, the chiles are picked while still green in color and then fire-roasted for a few hours. The chiles are then slices and pureed to prepare for the 6 month maceration. Each bottle of Ancho Reyes liqueur is then hand labeled and bottled, one by one.
