Braulio is made in the true Alpine style from a venerated estate begun by Francesco Peloni over a century ago. Created in accordance with a closely-guarded family recipe, Braulio is made with thirteen fresh herbs sourced from the Valtellina mountain region, including gentian, juniper, peppermint, star anise, wormwood, bitter orange and yarrow. After being infused with alcohol, it is then matured in Slavonian oak for two years, fully integrating the flavors and lending additional complexity. The result is a light, floral amaro with a pleasant balance of sweetness and bitterness.
TAP 357 is crafted from cask-aged 3-, 5-, and 7-year old blended rye whiskies that have been expertly blended with pure Canadian maple syrup derived from maple trees tapped at the first hint of spring in the province of Quebec.
The blended rye whisky used in TAP 357 is produced at the oldest distillery in Western Canada, where it is distilled four times then matured in a combination of new, second- and third-use bourbon barrels. Once aged, Master Blender Michel Marcil expertly blends the selected whiskies. Next, Marcil combines the whisky in Quebec with pure “Canada 1 Light” maple syrup from the region. In a proprietary finishing process the maple-flavored rye whisky is then left to rest for an additional period until deemed ready for release.
In Italy, Averna is as much a part of daily lifestyle as wine, pasta or espresso. You savor a piece of pure Italy with every drop of Averna, wherever you are in the world. Salvatore Averna founded the company Fratelli Averna in 1868 and the great tradition of Averna remains to this day in the hands of the Averna family. Made entirely of natural ingredients, Amaro Averna is a pure liqueur made using a mixture of herbs, roots and citrus rinds which are left to soak in alcohol before the addition of natural caramel. It can be enjoyed chilled, on the rocks or as a mixer in a thirst-quenching aperitif. Averna cocktails designed by expert bartenders have become regulars in restaurants, bars and clubs around the world and provide something truly special for any occasion.
This Irishman Single Malt is one of only a handful of Irish triple distilled single malts on the market. This is a classic Irish Malt, triple distilled and aged in Oak Bourbon and Oloroso Sherry Casks to give exceptional flavour and complexity. Each batch is limited to a maximum of 6,000 bottles. The Irishman Single Malt boasts an impressive medal haul both in Europe and the USA for its outstanding quality. None more so than a Double Gold Medal “The World Spirits Competition” in San Francisco and its Gold Medal in ISW Germany. Each bottle carries a batch number and signature as a mark of the highest quality.
The Founder’s Reserve is a unique take on the old Irish Pot Still Whiskey and is the original and signature blend created by founder Bernard Walsh. It is a blend of two styles, Single Malt and Single Pot Still. The proportions used are 70% Single Malt and 30% Single Pot Still. This is unusual in itself, as it is the only Irish blended whiskey to contain 100% whiskey distillates from the copper pot still and 0% Grain or Column still whiskey. This results in a much more flavoursome whiskey. The Founder’s Reserve is triple distilled and matured in Bourbon Casks. A Gold Medal Winner at The International Spirits Challenge in London, one of the highest rated Irish Whiskey’s in Jim Murray’s Whiskey Bible with 93 points – “Quite a Wonderful Blend” and most recently awarded Gold at “The Whiskey Masters” as overall winner in “The Irish Whiskey Category”. Quite simply an amazing Whiskey!
Molinari – the world’s number one selling sambuca – is a sweet, strong liqueur flavored with essential oils extracted from star anise through steam distillation. Molinari then adds sugar and other natural flavorings to create this traditional spirit. In Italy, Molinari is most often served after dinner with coffee or espresso. If served neat, 3 coffee beans are traditionally added to each glass for good luck. For special occasions, Molinari can be flamed, chilled by freezing the bottle or served over ice cream.
ROOT is based on an 18th century root tea recipe, an herbal remedy made of sassafrass, sarsaparilla, birch bark and other wild roots and herbs.
SNAP combines ginger root with blackstrap molasses and spices.
RHUBARB is a botanical bounty of beets, carrots, lemons, petitgrain, cardamom, pure cane sugar, and of course, rhubarb.
SAGE is a refreshing garden gin instilled with organic American botanicals including thyme, rosemary, lavender, fennel, and of course, sage.
Each flavor of Blue Chair Bay Rum begins in white oak barrels a hundred meters from the high water line. Kick back with Blue Chair Bay Coconut, mix a classic cocktail with Blue Chair Bay White, or see where Sixth Gear takes you with Blue Chair Bay Coconut Spiced. They’re all genuine, beach made rums inspired by the spirit of the islands.