CA - Spirits Portfolio

SPIRITS PORTFOLIO A REMARKABLE COLLECTION OF HAND-SELECTED SPIRITS FROM THE CALIFORNIA PORTFOLIO

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UNLEASH THE OWL 100% Agave Mezcal. Made Distinct by Hand.

Smoky, fruity, and intense, yes, but so drinkable.

Buho is one of the single best values in mezcal.

NEW YORK SPIRITS PORTFOLIO

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CONTENTS BY SUPPLIER

AGAVE – MEZCAL

BRANDY – FRUIT & EAU DE VIE Clear Creek Distillery

5 Sentidos / Cinco Sentidos

1 1 2 3 4 4 5 5 5 8 9 9 9

21 22 22 22 22

Don Amado

Cobrafire

Don Mateo de la Sierra

Laurent Cazottes

El Buho Mezcal

Old Delicious Poli Distillerie

Lalocura Mal Bien Mezonte

BRANDY – GRAPE

Clear Creek Distillery Guillon Painturaud

20 20 20

Mina Real

Neta

Poli Distillerie

AGAVE – TEQUILA ArteNOM

BRANDY – GRAPPA Altesino

23 23 23 23

Cascahuin Cimarron

Clear Creek Distillery

Nardini

Excellia

Poli Distillerie

Fuenteseca

11 12 12 12 13 13 13 14 14 14 14 15 15 15 16 16 16 16 17 18 19 19

Greenbar

BRANDY – PISCO LAPOSTOLLE

Lapis

24 24

Purasangre S iembra Azul S iembra Valle

Macchu Pisco

GIN | GENEVER Boomsma

25 25 25 26 26 27 27 27 27 27 28 28 28 29 29 30 30 31 30 30 34 35

Tres, Cuatro y Cinco

Gabriel Boudier

AMARO, FERNET, APERITIVO Damilano

Greenbar

G’Vine

Greenbar Mulassano Nardini Pajarote Rinomato Royal Vallet

J Rieger & Co Lewis & Clark Pine Barrens Poli Distillerie

Royal Gate

Spirit Works Distillery

BRANDY – ARMAGNAC | CALVADOS Distillerie Coquerel France

LIQUEURS

Argiolas

Domaine d Esperance

Bly

PM Projects Roger Groult

Clear Creek Distillery

Gabriel Boudier

Greenbar

BRANDY – COGNAC Bache Gabrielsen

J Rieger & Co

Nardini Pajarote

Frapin

PM Projects

Poli Distillerie

Through the Grapevine

Rinomato

Rochelt

Spirit Works Distillery

III

NEW YORK SPIRITS PORTFOLIO

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MIXERS

VODKA

Jack Rudy

39

Boyd & Blair

50 50 50 50 50 51 51 51 51 51 52 52 52 52 52 52 53 53 53 53 55 55 55

Clear Creek Distillery

READY TO DRINK Boyd & Blair

Greenbar

36 37 38 39 39

J Rieger & Co Lewis & Clark

Greenbar

LIV

Royal Gate

Sprezza

Spirit Works Distillery

White Christmas

Street Pumas

Timberline Vulcanica

RHUM AGRICOLE / CACHAÇA Pitu

43 43

Trois Rivieres

WHISKEY – AMERICAN

Charles Medley Distillery Clear Creek Distillery

RUM

Bly Rum

40 40 41 41 41 40 42 42 42 42 42 42 44 44 44 44 45 45 45 45 45 45 46 46 46 46 47 47 49 49 49

Cyrus Noble Easy Rider Field & Sound J. Rieger & Co Lewis & Clark Milam & Greene Greenbar

Clairin: The Spirit Of Haiti

Greenbar Hampden

Lewis & Clark Panama Pacific

Paranubes Providence

Pine Barrens Rough Rider

Rivers

Street Pumas

Spirit Works Distillery

Transcontinental Rum Line

Trail’s End

Zafra

WHISKEY – IRISH Pearse Lyons

SHOCHU

56

Colorful

Crio

WHISKEY – SINGLE BARREL OFFERINGS Single Barrels

Honkaku Shochu

59

Kana

Mahoko Masako Motoko

WHISKY – JAPANESE Fuji

57 57

Takamine

Mugi Hokka

WHISKY – SCOTCH & SINGLE MALTS Street Pumas That Boutiquey Whisky Company

Selephant

58 58

Tsurushi

VERMOUTH/APERITIF Bodegas Oliveros

Damilano Lacuesta

La Quintinye Vermouth Royal

Mancino Vermouth

Mulassano

Poli Vermouth

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Rinomato Yzaguirre

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AWARD WINNING HOOCH

THE WORLD’S HIGHEST DISTILLERY Something good. Real good. We are talking purity, blending water from Rocky Mountain snowmelt for mineral infused perfection. Breckenridgedistillery.com

NEW YORK SPIRITS PORTFOLIO

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AGAVE MEZCAL

5 SENTIDOS / CINCO SENTIDOS Cinco Sentidos is a representation of small-scale maestro mezcaleros that produce agave spirits with complex flavors. We select high-quality distillates that represent the various production processes, agave diversity, and traditions and talents of Mexico’s master distillers of agave. 5 Sentidos Sierra Negra Alberto Martinez MEXICO, SANTA CATARINA ALBARRADAS 750ml / 92PF Alberto and his son-in-law Reynaldo distill the massive agave Sierra Negra (A. Americana) in their traditional palenque in Santa Catarina Albarradas, Oaxaca. They harvest cultivated Sierra Negra that take twelve to fifteen years to reach maturity. Once harvested, Alberto bakes the agave in an earthen oven with encino oak and river rocks for a week. He and Reynaldo then mash the cooked agave by hand with wooden mallets, before they set it in stone tanks and let it ferment naturally. The elevation in Santa Catarina is about 6,500 feet above sea level, which leads to cold nights. In order to jump start and stabilize the fermentation, Alberto adds ground “tepehuaje” bark to the fermentation. He believes this is one of the most crucial elements that makes his spirit stand out. Once fermented, the mash and tepache are double-distilled in clay pot stills at Alberto’s palenque, La Escondida. Apart from Sierra Negra, Alberto and Reynaldo also distill Jabalí, Tobalá, Jabalí - Tobala and Sierra Negra - Tobalá for Cinco Sentidos. 5 Sentidos Espadin Capon Alberto Martinez 750ml / 96.9PF Region: Santa Catarina Albarradas, Oaxaca Agave: Espadin (agave angustifolia) Milling: By hand with axes and wooden mallets Fermentation: In stone with tepehuaje bark Distillation: Double distilled in clay pots. LIMITED BATCH RELEASE 5 Sentidos Madrecuixe Eleuterio Perez Ramos 750ml / 91.2PF Distiller: Eleuterio “Tio Tello” Perez Ramos Region: El Nanche, Oaxaca Agave: Madrecuixe (agave karwinskii) Milling: By hand with machetes and wooden hammers

DON AMADO MEXICO, SANTA CATARINA MINAS In the highlands of southern Mexico, the renowned Arellanes family has been crafting one of the regions most celebrated mezcals since the late 1700’s. Eleven generations of continual mezcal distillation with a legendary commitment to craftsmanship and experimentation have culminated in a spirit that is simultaneously complex and approachable. Don Amado is made from earthen-roasted agave hearts which are, after crushing, fermented together with their pina fibers for a rich agave character. The mash is then double-distilled in small traditional ceramic clay pots. Aged varieties are matured in American oak casks previously used for barreling Domecq brandy. Don Amado Ensamble Tobala-Bicuishe 750ml / 92PF This ensamble is like the bass section of the orchestra. It opens with a rumbling timpani then bursts of mineral highlights. In the background there are always these brooding flavors from the woody Bicuishe which are subsumed in the sweet minerality of the Tobala. Don Amado Ensamble Tripon 750ml / 92PF It’s like Dorothy’s shoes in the Wizard of Oz, sparkling goodness that fills your mouth and resolves into a true ensemble of flavor. It’s hard to pull the agaves apart because this is one unfettered whole, a real union of thought and action. And it leaves your mouth feeling like the antitheses of those toothpaste ads – sparkling, fresh, full of flavor! Don Amado Mezcal Arroqueno 750ml / 92PF Rustic, refined, revealing floral aromatics with caramelized agave, leather and soft smoke notes lending structure to cooked yam flavors. Mouthfeel delivers quince, persimmon, lemon verbena and kaffir, with layers of chocolate, espresso and spice. Don Amado Mezcal Largo 750ml / 92PF Soft smoke with candied notes and a creamy mouthfeel layer fruit and a subtle spice on a palette of rich, cooked agave… reminiscent of the high desert just after a heavy rainfall, bright and clean. Don Amado Mezcal Rustico 750ml / 94PF Mineral clay influence is quite prevalent with aromatics of ash, crushed walnuts, roasted corn, and spices. Citrusy Espadin agave palate is well balanced against notes of caramel, butterscotch and herbs. Don Amado Mezcal Reposado 750ml / 90PF Familiar Mexican aromas and tastes: roasted buttered corn, hints of cinnamon, tropical fruit, and dried chilies with a moderate amount of smoke. Barrel-aging contributes spicier, more vanilla-driven notes. Don Amado Mezcal Añejo 750ml / 87PF A regal take on what many consider a rustic product. Savory, mesquite aromas hint at a backyard BBQ and cayenne pepper. These flavors flow between layers of baked stone fruit from the brandy barrels. Notes of grilled pineapple and finish with bright saline minerality.

Fermentation: In cypress tanks with well water Distillation: Double distilled in copper alembic. LIMITED BATCH RELEASE

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AGAVE MEZCAL DON MATEO DE LA SIERRA MEXICO, MICHOACAN In 1840, the Vieyra family began their journey as maestro mezcaleros, and in 6 generations, mezcal in Michoacan is what they are known for. The brand is not named after the first maestro, but the 3rd, Emilio’s great great grandfather Mateo Rangel. The Vieyra family chose Don Mateo because he had fought and died for social causes during the Mexican Prohibition. In remembrance of him, the Vieyra family continues to fight for these causes and change the industry the only way they can, through their actions. The Vieyra family uses sustainable field practices, like using cows and chickens as herbicides and pesticides and leaving the land as untouched as possible. Trees from their property are never cut or moved and the agaves are spaciously planted to avoid soil erosion in efforts to maintain a natural balance to the fields. The terroir of Michoacan is characterized by its rivers; the Trans-Mexican Volcanic Belt with many active, dormant and extinct volcanoes; and the variety of forests from conifer to tropical. The Vieyra Vinata is nestled on the side of a hill in the steep highlands above Morelia in the Rio Balsas region surrounded by temperate evergreen forest. Don Mateo Cupreata 750ml / 92PF Don Mateo Cupreata is made with semi-wild agave Cupreata. Agave Cupreata was nearly gone from Michoacán until the Vieyra family revived the subspecies in their own back yard. It can only reproduce sexually and is a pillar of agave biodiversity. The terroir of Michoacán is characterized by its rivers; the Trans-Mexican Volcanic Belt with many active, dormant and extinct volcanoes; and the variety of forests from conifer to tropical. Once mature, the agave Cupreata are roasted in a pit oven, fermented using naturally occurring yeasts in oak wood tanks, and double distilled in a Filipino-style still. The distillation in local pine wood rounds off the smokiness from the earthen pit; a mezcal to be appreciated by aficionados and newcomers alike. Semi-wild Agave Cupreata | Stone Pit Oven for Roasting | Natural Fermentation in Pine Wood Tanks | Pine and Oyamel Filipino Style Alambique | Heads and Tails for Alcohol Adjustments | Natural Spring Water for Alcohol Adjustments.

Don Mateo de la Sierra Mezcal Alto 750ml / 92PF

The name of this semi-wild agave is actually Inaequidens, but locally they call it Alto – due to the fact that it only grows at very high elevations. The plant can take about 12-15 years to mature. Don Mateo de la Sierra Mezcal Pechuga 750ml / 90PF This recipe is extremely rare, being a Pechuga based on Cenizo instead of Espadin. The recipe comes from Don Emilio’s wife, Dona Maria. She mixes a proprietary blend of fruits and spices, and the animals used are iguana, turkey and venison. Don Mateo de la Sierra Mezcal Silvestre 750ml / 100PF Don Mateo Silvestre is a unique expression based solely on the agave. This mezcal is produced using only wild agave Cupreata plants on the mountainsides of El Limon, where they thrive with the help of cows and chickens, herbicide and pesticide free. Wild Cupreata Agave | Stone pit oven roasting | Oak wood fermentation | Pine and Oyamel Filipino Style Alambique | Heads and Tails for Alcohol Adjustments | Natural Spring Water for Alcohol Adjustments | 1 year rested in glass. Don Mateo Manso de Sahuayo 750ml / 96PF This artisanal mezcal is characterized by its borderlands terroir: part mezcal country, part tequila country, part freshwater lake, all Mexico. The agave is sourced from small farmers in the town of Sahuayo, near Michoacán’s border with Jalisco. Agave Americana var. Manso de Sahuayo (formerly known as Cenizo) | Stone Pit Oven Roasting | Fermentation in Wooden Tank | Pine and Oyamel Filipino Style Alambique | Heads and Tails for Alcohol Adjustments | Natural Spring Water for Alcohol Adjustments.

CALIFORNIA SPIRITS PORTFOLIO

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El Buho Mezcal Ensamble 750ml / 100PF

EL BUHO MEZCAL MEXICO, SANTIAGO MATATLAN The El Buho mezcal brand, founded in 2010 by Brooklyn-based chef TJ Steele, has been exclusively produced by the Jimenez Mendez family, 5th generation mezcaleros, in Santiago Matatlan, Oaxaca, Mexico. El Buho Mezcal Arroqueno 750ml / 106PF The Arroqueno agave takes about 15 to 20 years to mature. One of the singularities of these plants is their size, with harvested pinas weighing up to 300kgs. This makes them one of the largest plants mezcal is made from. With a smooth start of bold roasted agave flavor, this velvety mezcal has an incredible texture of light fruit notes and a long-lasting finish. At 106 proof, this mezcal expression’s heat is elegant and balanced. El Buho Mezcal Capón Espadin 750ml / 94PF 10 years ago by the Jimenez Mendez family in their field (hornos), in Santiago Matatlán, Oaxaca. After nine years the agave sprouted quiotes, which were cut, and left in the field for one year before harvesting. The resulting mezcal is a coveted, family treasure called “PURO CAPÓN.” El Buho Mezcal Cuishe 750ml / 96PF Cuishe agave matures for about 12 years, then the agaves are cooked for 4 days with the trunk of the plant, fermented for 6 days and twice distilled in copper stills. This special batch of mezcal is made exclusively from Espadín agave planted TEQUILA: must be made in one of the 5 certified states in Mexico (refer to the orange section on the map) MEZCAL: can be made in one of 8 approved states in Mexico, but is most broadly produced in Oaxaca state. WHY ARE THEY DIFFERENT?: 1 . They’re made with different kinds of agave. Mezcal can be made from more than 30 varieties of agave. According to spirits writer Chris Tunstall, the most common varieties of agave used for mezcal are tobalá, tobaziche, tepeztate, arroqueño and espadín, which is the most common agave and accounts for up to 90% of mezcal.

This Ensamble is crafted from four agave plants; the Arroqueno, the Coyote, the Barril, and the Cuishe. The banana nose is balanced out by a dry, fatty mouth feel. El Buho Mezcal Espadin 750ml / 1.0L / 90PF 100% Espadin agave harvested at maturity from sustainable and bat-friendly fields. The hand-cut agaves are slowly roasted in a stone pit fire fueled by local oak. The mash is crushed by a horse-powered tahona stone mill and fermented for 3-5 days. After two distillations the mezcal is rested in stainless steel for six months. Best in Category 2017 Spirits of Mexico El Buho Mezcal Jabali 750ml / 100PF The Jabali agave is notorious for being the most difficult agave to work with due to the foam it produces and the lower sugar content. This agave is named after the wild boar because of its spikey, curved leaf resemblance to the animal. El Buho Mezcal Tepeztate 750ml / 96PF This Tepeztate comes from multiple batches of the rare agave, which grows wild off the mountainsides. The plant ages 25-30 years before harvesting and requires a 3rd distillation due to its low sugar content Bold and complex, the tepeztate’s heavier body relays its intense flavors.

Regions / Map Varietals

2 . They’re distilled differently. Both tequila and mezcal are made from the harvested core of the agave plant, otherwise known as the “piña.” However, that’s where the similarities in production end. Tequila is typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots. Mezcal, on the other hand, is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. While some large-scale mezcal producers have adopted modern methods, artisanal mezcal makers continue to use this more traditional method, which is the source of the smokiness commonly associated with mezcal. — Food & Wine

TEQUILA 1. Jalisco

2. Michoacan 3. Tamaulipas 4. Guanajuato 5. Nayarit

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8

3

3

4

5

4 5

MEZCAL 1. Oaxaca

1

2

2. Michoacan 3. Zacatecas 4. San Luis Potosi 5. Guanajuato 6. Guerrero 7. Tamaulipas 8. Durango

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1

SOTOL Chihuahua

BACANORA Sonora

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AGAVE MEZCAL

LALOCURA MEXICO, SANTA CATARINA MINAS LIMITED BATCH RELEASE Lalocura is produced in Santa Catarina Minas, Oaxaca, where Maestro Eduardo “Lalo” Ángeles learned to distill from his father, and where his palenque is located today. Like all traditional mezcales made in Minas, the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. Lalocura Cuishe 750ml / 96PF Agave at harvest: 14-16 years Cook time: 5 days Fermentation time: 11 days Lalocura Ensamble Tobasiche Espadin 750ml / 98PF Agave at harvest: 15 years, 7-12 Years Cook time: 5 days Fermentation time: 10 Days Lalocura Pechuga 750ml / 100PF 50% Tobasiche 50% Espadin

MAL BIEN MEXICO, MIAHUATLAN Mezcales in the Mal Bien family have been selected for the sense of place that they express. In each sip you’ll taste the land, the techniques of village tradition, and the experience of the mezcalero who produced it. Mal Bien Alto Isidro Rodriguez 750ml / 94PF Distilling Season(s): October-June Woods Used in Oven: encino (Quercus sp.) Rest between Oven and Mill: none Mill Type: hand in eucalyptus “canoas” Fermentation vessel: open air tepetate stone casos (pits) Water Source: spring Fermentation Time: 8-10 Days Still Type: Two copper/oyamel fir (Abies religiosa) filipino stills (500 liters) Distillations: 2 Adjustment: flores & colas LIMITED BATCH RELEASE Mal Bien Espadin Ejutla Felix Ramirez 750ml / 94PF The village of Yogana is located at the southern end of the Ejutla district of Oaxaca. Like all of his neighbors, Félix is a full-time farmer. Unlike many of his neighbors, Félix is also a part-time mezcalero, working with several species of agave that he plants between rows of seasonal crops, and distills on equipment unique to Ejutla that allow his spirits can reach proof in a single pass. LIMITED BATCH RELEASE Mal Bien Espadin 200ml / 750ml / 1.0L / 91PF A beautiful, easy drinking mezcal that is true to the place and people who created it. Complex enough to be enjoyed on its own, at 91 proof it’s also assertive enough to shine through in cocktails where lower ABV mezcales can easily get lost. Mal Bien Verde Victor and Emanuel Ramos 750ml / 96PF Mal Bien Verde – Ramos is made by Victor and his son Emanuel, the 3rd and 4th generations of the Ramos family to produce mezcal in the Miahuatlán District of Oaxaca. The maguey Verde (agave Rhodacantha) used in this mezcal are cooked for 8-10 days in an underground pit oven with Encino and Mesquite, then rested 3-5 days before being mashed by ox-drawn tahona, and finally fermented with open air yeasts for 3-8 days before being double distilled in a copper refrescadera still. LIMITED BATCH RELEASE Oven Size: 7 tons Cook Time: 8 Days

In the 3rd distillation a whole chicken is hung inside the still. Banana, pineapple, apple, almonds, raisins, anise, rice and orange are added. The boiling mezcal extracts the flavors and the hot vapors cooks the chicken. Limited availability. Lalocura San Martinero 750ml / 94PF Agave at harvest: 15 years Cook time: 5 days Fermentation time: 12 days Distillations: Two Lalocura Tobala 750ml / 98PF Agave at harvest: 15 years Cook time: 5 days Fermentation time: 9 days Lalocura Tobasiche 750ml / 98PF Agave at harvest: 15-18 years Cook time: 5 days Fermentation time: 9 days

CALIFORNIA SPIRITS PORTFOLIO

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MEZONTE MEXICO, JALISCO, MICHOACAN Mezonte is a non-governmental organization (NGO) that promotes, supports and preserves the production and practices of traditional agave spirits. They feature agave spirits from all over Mexico, with an emphasis on Jalisco and Michoacán. Pedro Jimenez, the mind behind Mezonte, works in collaboration with Mexico’s producers to ensure fair wages and recognition. Mezonte Aciano (Tepe) 200ml / 94PF Produced by Aciano Mendoza from the Tepehuano community at the border of Jalisco, Nayarit and Durango who follows the tradition of developing this spirit primarily for ritual purposes. Cenizo agave, extracted by hand with wooden mallets and distilled in clay pots. Mezonte Candido 200ml / 90PF The community where Candido Romero (Cande for short) lives - Loma de Guadalupe - is one of the most recognized for the growing of the Ixtero Amarillo maguey, the most representative of the southern region of Jalisco. Cande is very careful in his way of working and with agaves “capones” that can reach up to 16 years. Always happy and positive, Cande shares his lightheartedness through his mezcals. Mezonte Japo 200ml / 750ml / 94PF Mezonte Japo is produced by Hildegardo “Japo.” His mezcals (also called raicilla) are elaborated with endemic Agaves that grow One of the most daring mezcal producers in México. Like an alchemist, Jorge experiments with every possibility all in the name of finding an interesting mezcal. Enthusiastic and humble, Jorge represents the spirit of a Michoacán producer. Agave Inaequidens from Rio de Parras, Querendaro, brick fermentation with pulque, distilled in pine with copper and oyamel. Mezonte Lorenzo Virgen 200ml / 750ml / 94PF Agave distilled from Lorenzo Virgen. Over 10 different agave varietals, produced in Chancuellar, Jalisco in an underground pit oven, fermented with spring water and distilled with pine wood with copper and Parota wood. between 12 – 25 years. Mezonte Jorge Perez 200ml / 750ml / 98PF

MINA REAL MEXICO, SANTA CATARINA MINAS Mina Real Mezcal is made with agave slowly cooked in a brick kiln without the consumption of firewood. Our steaming method highlights the plants’ bright floral bouquet without burning an industry average of 3.5 lbs of firewood per liter produced. Mina Real Mezcal Blanco 750ml / 92PF Utilizing a combination of both modern and historical techniques, the agave honeys for Mina Real are fermented intact with their crushed agave pina fibers, followed by a double distillation in pot stills for a pronounced earthiness and character. Mina Real Mezcal Reposado 750ml / 84PF Mina Real Reposado Mezcal is additionally barreled in American white oak. NETA works closely with several small, family producers and a cooperative of twelve palenqueros from Miahuatlán, Oaxaca at foot of the Sierra Madre del Sur mountains, an area renowned for agricultural and culinary traditions. The region has a reputation for producing some of the finest mezcales and agave spirits in Mexico. Neta Espadin Celso 750ml / 94PF Soil type: colorada, roja, and cascajo Oven: 7-ton capacity, conical, earthen oven Mashing: Machete, axe, and shredder Fermentation: Five Montezuma cypress sabino wood tanks. 1000 - 1200L capacity. Distillation: Celso double distills using two different copper pot stills, one with a 250L capacity, and the other, 300L. Neta Tepextate Hemogones Garcia Vasquez 750ml / 94PF Soil type: colorada, roja, cascajo, and negra Oven: 7-ton capacity, conical, earthen oven Mashing: Machete and shredder Fermentation: Five Montezuma cypress wood tanks. 1000 - 1200L capacity. Distillation: Hermógenes and family use a 250L copper pot still, and a 300L copper pot still. All batches are double distilled and are mixed down and composed using the heads (puntas), heart (cuerpo or corazón), and a select cut of común (shishe or ordinario) from the first round of distillation. Neta Madrecuixe-Espadin-Jabali Primitivo 750ml / 94PF Soil types: colorada, roja, cascajudo, blanca, negra Oven: 10-ton capacity, conical, earthen oven Mashing: machete, axe, and shredder Fermentation: Four Montezuma cypress sabino wood tanks. 1200L capacity. Distillation: Los Carnales use two different copper pot stills, one with a 250L capacity, and the other, 300L. NETA MEXICO, MIAHUATLAN LIMITED BATCH RELEASE

Mezonte Santos Juarez 200ml / 750ml / 94PF

Mezonte Santos is produced by Santos Juarez in Toliman, Jalisco. His mezcals are born and processed within the volcanic soil and fermented in stone, as was done over 500 years ago. Santos is produced using Alineno and Cimarron agave, distilled in copper and parota wood.

Mezonte Tepe 750ml / 94PF

Produced by Aciano Mendoza from the Tepehuano community at the border of Jalisco, Nayarit and Durango who follows the tradition of developing this spirit primarily for ritual purposes. Cenizo agave, extracted by hand and distilled in clay pots.

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TEQUILA FORTALEZA

AUTHENTIC PRODUCTION PROCESS AUTHENTIC PRODUCTION PROCESS

HAND CRAFTED STONE MILLED HAND CRAFTED STONE MILLED

SMALL BRICK OVEN COPPER POT STILL SMALL BRICK OVEN COPPER POT STILL

MAKING TEQUILA THE SAME WAY IT WAS MADE 100 YEARS AGO

CALIFORNIA SPIRITS PORTFOLIO

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Scan for more recipes

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AGAVE TEQUILA

ARTENOM MEXICO, JALISCO Tequila ArteNOM presents aficionados with the personal selections of world-class artisan tequila distillers. These limited release Selecciones celebrate the best of tequila craftsmanship by highlighting the agave cultivation altitude, soil and masterful distillation techniques of different tequila-producing regions. We invite you to savor these personal distillers’ selections and celebrate their particular art of distinction, the Art of their NOM.

No two ArteNOM selecciones will ever be the same

ArteNOM 1123 Tequila Blanco Historico 750ml / 86PF Produced in El Arenal, Jalisco at the renowned Destilería Cascahuín from lower-brix valley agave. The distillate is then barrel-conditioned for 21-28 days in brandy casks that previously held Oaxacan mezcal.

Arte NOM Seleccion de 1146 Tequila Añejo Bar 750ml / 82PF From agave grown at 4,620’ elevation, this Añejo was aged for nearly three years in Loire Valley French oak before finishing for a final fourth year in used Tennessee rye casks.

Arte NOM Seleccion de 1414 Tequila Reposado 750ml / 82PF One of the most terroir-driven flavors in the business, agave grown at 5,400’ elevation and fermented using field derived yeast.

Arte NOM Seleccion de 1579 Tequila Blanco 750ml / 81.4PF Using tequila’s highest altitude agave from 6,079’, Felipe Camarena crafts this bright, aromatic tequila from stressed hillside agave, slowly roasted in brick ovens, macerated intact with fiber for a pronounced flavor, and distilled with rainwater.

CALIFORNIA SPIRITS PORTFOLIO

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CASCAHUIN MEXICO, JALISCO Tequila Cascahuin is produced in its namesake distillery in El Arenal, Jalisco, MX, in the lowlands of Jalisco (NOM 1123). Distileria Cascahuin, a family establishment, is also home to Siembra Valles tequila. Cascahuin Blanco 750ml / 80PF Tequila Cascahuín Blanco is a 100% Blue Weber Agave Tequila, made by Tequilera Cascahuín in El Arenal, Jalisco. Cascahuín is a pre-hispanic name that means “mountain of light” and had been in production since 1904, making it one of the oldest producers in the Valles region. Cascahuin 48 Plata 750ml / 96PF Cascahuín Plata 48 is a Tequila with no dilution or filtration bottled at proof, honoring the founder, Salvador Rosales Briseño. The Tahona expression seeks to remember the historical flavors of Tequila and reaffirm the sweet flavor that Agave Tequilana Weber gives. It is a product with 100% juice extraction in Tahona, a pre-Hispanic stone that was used years ago to grind agave, resulting in more complex aromas and flavors. LIMITED BATCH RELEASE Cascahuin Reposado 750ml / 80PF Cascahuín Reposado rests in spent American oak barrels used for aging tequila for more than 20 years, the maturation or rest time lasts from 6 to 8 months in the barrels Cascahuin Añejo 750ml / 80PF Cascahuín Añejo is aged in our spent American oak barrels used for aging tequila for more than 20 years, the maturation or rest time lasts from 14 to 16 months in the barrels Cascahuin Extra Añejo 750ml / 80PF Extra Añejo is a 16-year process. Starting with 10-year-old Blue Weber Agave from the Valles Region, double distilled and rested in large wooden tanks for 4 years. The spirit is then aged in used American Oak for 2 years. LIMITED BATCH RELEASE LIMITED BATCH RELEASE Cascahuin Tahona 750ml / 84PF

CIMARRON MEXICO, JALISCO Cimarrón Tequila from Jalisco is distilled from hillside agave grown at 4,620’ elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón’s bright, forward flavor, and fermentation is entirely natural. Cimarron Blanco Tequila 375ml / 750ml / 1.0L / 80PF Cimarrón Blanco is a highland pure-agave tequila distilled for a dry profile to allow greater control of cocktail sweetness. This is 100% non-diffused, zero additive tequila made from all fully mature agave. Perfect for cocktails, but delicious on its own. Cimarron Reposado 375ml / 750ml / 1.0L / 80PF A low-pressure, slow agave roast creates Cimarrón Reposados’ bright, forward flavor, and fermentation is entirely natural using winemakers’ yeast. The reposado expression is aged in American white oak for 4 months. EXCELLIA MEXICO, JALISCO Born from the partnership of two men and two know-hows, Excellia tequila marries the agave and grape characters to perfection. Excellia is a blend o f authenticity and innovation built upon deeply rooted traditions. Excellia Blanco 750ml / 80PF

The best example yet of a well made blanco highland tequila that dares to use, expertly, the sort of delicate flavors usually only seen in an añejo or extra-añejo. Excellia Reposado 750ml / 80PF

Nine months aging in grand cru Sauternes wine casks and Cognac barrels provide a round and extensive mouthfeel with rich honey, cigar-box, and caramelized-agave/pumpkin notes mixed with subtle rancio and orchard fruits.

Excellia Añejo 750ml / 80PF

Aged eighteen months, it delivers dessert wine aromas (ripe and sweet grapes, dried apricots and pears) with evolving notes of rancio, baked spices and herbs, leather and sandalwood.

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SIEMBRA SPIRITS Committed to Sustainability, Quality and Respect for Mexico's Emblematic Spirits

EXPERIENCE OUR PORTFOLIO OF AGAVE DISTILLED SPIRITS

Siembra Azul A highland tequila.

Siembra Valles From the lowlands of Jalisco.

Siembra Metl A select introduction to the vast landscape of mezcal and agave distillates.

WINEBOW.COM

CALIFORNIA SPIRITS PORTFOLIO

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AGAVE TEQUILA

Fuenteseca Reserve Añejo 11YO 750ml / 84PF

Distilled in late winter of 2006 with two-thirds of the expression made in a double-copper column still with plates removed to achieve a lower distillation proof and the remaining third made in an alembic pot still. One third of this lot was then laid into in American white oak previously used to age California red wine, and the remaining two-thirds was barreled in used dark French oak. The casks were then rested for the full 11 years at 3,800’ elevation in a cool-climate subterranean barrel room, with the upper-most portion of the room opened to allow for soft air circulation in The highland agave used in this lot were harvested in Atotonilco in the Spring of 1998. The distillate was aged 15 years in a dry, earthen-floor aging room where a delightful faint sweetness was achieved by aging nearly all in American white oak, with only 3% laid into French oak. 75% of the white oak casks previously held Bourbon and the remaining 25% were California red wine casks and one Chardonnay cask. Fuenteseca Reserva Añejo 18YO 750ml / 88PF Produced in September 1995, 75% of this lot was distilled in copper double-column stills and 25% distilled in copper alembic stills. Aging began in Canadian white oak casks previously used to age rye whiskey and stored at 4,600’ for six years. The tequilas were then blended and re-barreled, with half left to rest in Canadian white oak rye casks and half moved to European dark oak barrels previously used to age California red wine. The refilled casks were then moved to a cooler, breezier climate, and left to age for an additional twelve years. Fuenteseca Reserva Añejo 21YO 750ml / 86PF order to create a drier aging environment. Fuenteseca Reserva Añejo 15YO 750ml / 88PF

FUENTESECA MEXICO, JALISCO LIMITED BATCH RELEASE Fuenteseca Cosecha Tequila Blanco 750ml / 89.6PF

This Cosecha bottling is made from over-ripe Highland pinto Blue Weber agave grown at 5,019’ elevation in the rugged, extremely mineral-laden CALICHE soil of Vista Hermosa, Micohoacan, the southernmost region within the D.O. This area’s calcium carbonate-suffused, mineral-rich terroir is evident in Tequila Fuenteseca Cosecha 2018’s fantastically- heightened minerality that beautifully accents the pure agave flavors of sweet, cooked yams and warm baking spices. Fuenteseca Reserva Añejo 7YO 750ml / 84PF Enrique Fonseca distilled this expression in early Spring of 2010, with three-quarters of the bottling made in a double-copper column still with removed plates to achieve a lower distillation proof, and the remaining quarter made in an alembic pot still. Half of the run was then stored in American white oak previously used to age California red wine, and the remaining half barreled. Fuenteseca Reserva Añejo 8YO 750ml / 86PF Master Distiller Enrique Fonseca distilled this selection in late Spring of 2008, with three-quarters of the expression made in a double-copper column still with plates removed to achieve a lower distillation proof, and

the remaining quarter made in an alembic pot still. One-quarter of the distillate was then laid in American white oak previously used to age California red wine, and three-quarters was aged in used

This lot was distilled in copper double-column stills from mostly 1984 plantings harvested in late 1993 and laid into barrel in early 1994. The casks were stored 10 years in a dry, earthen-floor room in Atotonilco el Alto, before being moved to a higher, cooler climate on the slope above the highland town, where they remained for 11 more

dark French oak. The casks were stored for the full 8 years in a damp-climate cellar used in the early 1900s as a water cistern, to slowly settle the spirit in a colder environment with reduced wood interaction.

years. Nearly all of the barrels were previously used for aging California white wine, with one barrel having been used for aging Canadian rye whiskey.

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AGAVE TEQUILA

GREENBAR UNITED STATES, JALISCO Greenbar Distillery has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail. Greenbar Distillery does the hard work for you, creating deeply flavorful spirits that remove the hassle, mess and guesswork, allowing our customers to spend less time making drinks and more time enjoying friends and family. Greenbar IXA Silver Tequila Organic 750ml / 80PF A smooth, complex tequila full of flavor and none of the burn. The secret to the creamy texture and velvety finish lies in combining traditional tequila making practices with modern California winemaking techniques. Greenbar IXA Reposado Tequila Organic 750ml / 80PF This tequila balances the jammy flavor of ripe agave with the caramel and spices produced during nearly 1 year of aging. The secret lies in making a sip-worthy silver tequila and then in aging

PURASANGRE MEXICO, JALISCO Spanish for “Thoroughbred,” Tequila Purasangre is highly regarded in Mexico for its mature-agave flavor and highland Atotonilco El Alto pedigree. Native highlander and master distiller Enrique Fonseca employees unique technique by distilling first in stainless steel alembic pot stills followed by a second distillation in copper pots. The tequila is both rich and balanced, with a distinctive agave flavor inherent of Atotonilco’s 5,200’ elevation. In keeping with Casa Xalixco’s house preference, they are barreled in French oak casks. Purasangre Blanco Fuerte 750ml / 1.0L / 87PF Full bodied and rich, this Blanco is one of the truest forms of traditional Mexican Tequila flavor. Only the agaves of the highest sugar levels are used, creating a spicy, earthiness very representative of a mid-slope grown agave. 92 PTS Gold “Exceptional” BTI ‘13 Aged 10 months in French Oak. Clean aromas of cooked agave and walnut notes. Balanced, soft palate with hints of raisins, plums and tobacco. Purasangre Añejo 750ml / 1.0L / 80PF Aged 2 years in Oak. Elegant and intense on the palate with notes of almond, vanilla and coffee. 94 PTS Gold “Exceptional” BTI ‘13 Purasangre Extra Añejo 5YO 750ml / 80PF Purasangre Extra Añejo Tequila spends 5 years aging in French oak. Master Distiller Enrique Fonseca Cerda produces this at La Tequileña distillery. (NOM 1146). Purasangre Reposado 750ml / 1.0L / 80PF

in both new toasted oak and rye whiskey barrels. Greenbar IXA Añejo Tequila Organic 750ml / 80PF

This tequila balances the jammy flavor of ripe agave with the caramel and spices produced during nearly 2 years of aging. The secret lies in making a sip-worthy silver tequila and then in aging in both new toasted oak and rye whiskey barrels.

LAPIS MEXICO, JALISCO Discovered 6,000 years ago by its deep blue color, Lapis Lazuli has been coveted by Kings and Nobles as a symbol of divine appreciation and approval. In honor of this gem, Lapis Tequila has created an Aged, Reposado and Blanco that combines refined taste and aesthetic elegance in a “Great Class” product and unique personality. Lapis Tequila Blanco 750ml / 80PF A fascinating white Tequila, carefully distilled to achieve a perfect As a Reposado, it expresses an optimum balance between agave and wood as it is aged in American white oak and French dark oak barrels. Smooth and balanced profile with deep flavors and earthy aromas; It is perfect for the initiate who reveals his secrets. Lapis Tequila Añejo 750ml / 80PF Aged elegant, of great quality and balance; soft on the mouth and throat, although with ample aromatic persistence. It was born to taste “right”, in glass and at a cool ambient temperature that expresses its optimum flavor. balance of blue agave flavor. Lapis Tequila Reposado 750ml / 80PF

MERCIALAGO INGREDIENTS 1½ oz Purasangre Tequila Blanco ¼ oz Mina Real Mezcal 1 oz grapefruit juice ¼ oz lime juice

¾ oz Simple syrup 1 dash rose water DIRECTIONS

Shake with ice, strain into a Collins glass garnished with Sal de Gusano (or chili powder salt) and fresh ice. Top with soda water & garnish with a long grapefruit zest.

— ADAPTED FROM A RECIPE BY TRAVIS BROWN AT DISTILLED & ALDER, NYC

CALIFORNIA SPIRITS PORTFOLIO

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S IEMBRA VALLE MEXICO, JALISCO Siembra Valles Tequila is produced in the volcanic, mineral rich Tequila valley. “Valles” refers to one of two main regions in the Tequila Denomination of Origin. Siembra Valles is a celebration of the low and terroir of Tequila. Siembra Valles Blanco Tequila 750ml / 80PF The first thing one notices about this tequila is the pristine color and motion of the spirit. Siembra Valles starts with the silky texture on the palette. Immediately, strong and sweet aromas of cooked agave rise to the nose, that go from citrus to earthy. This prevalent agave scent and taste is a reflection of the process at Cascahuin; principally the use of bagasse in fermentation. This spirit coats your mouth with dry spices, dates, figs, the buttery aroma of orange blossoms, flowers and copper notes straight from the still. The finish is dry, elegant, and complex, reminiscent of jasmine and lime peel. Once the glass is empty, smell the strong cooked agave and butter scents left. Siembra Valles Tahona High Proof Tequila 750ml / 94PF Uses a slow distillation process that yields a tequila of higher alcohol content. Siembra Valles High Proof is bottled at 94 proof after resting for at least one year in glass demijohns. Siembra Valles Ancestral 750ml / 100.4PF How Tequila was originally made; wild fermentation, hand mashed and distilled in a wooden still. The only tequila of its kind in the world. It glazes the mouth with a soothing silky feel. Tones of sweet agave dominate the forefront as pine, bitterness, and smoke linger. LIMITED BATCH RELEASE Siembra Valles Reposado Tequila 750ml / 80PF Has a natural sweetness reminiscent of dried fruits, cacao, coffee, tobacco, and vanilla from the barrel, and minerals and roasted notes of the agave. The finish has a pleasant bitterness signifying the maturation of the juice in the Missouri Ozark barrels. LIMITED BATCH RELEASE Siembra Valles Añejo Tequila 750ml / 80PF This añejo uses proprietary oak barrels, only used to age Siembra Valles’ sister project, Siembra Azul. Full bodied with scents of agave, nuts, toasted caramel, spices, vanilla, and floral tones. LIMITED BATCH RELEASE

S IEMBRA AZUL MEXICO, JALISCO Siembra Spirits works with small family operations, showcasing different distilleries and terroirs. All 100% Highlands agave. Siembra Azul Blanco Tequila 750ml / 80PF Siembra Azul is made from the finest Blue Weber agave, from Arandas, Jalisco. Grown without the use of pesticides in small orchards that are owned and operated by the Vivanco family. Siembra Azul Reposado Tequila 750ml / 80PF Aged for over three months, in our white oak “medium toast” barrels from the Missouri Ozark. A light, honey colored nectar of bold flavor bearing hints of chocolate, butterscotch and almond. We recommend sipping it neat, but it also elevates the quality of any tequila cocktail. LIMITED BATCH RELEASE Siembra Azul Añejo Tequila 750ml / 80PF This is an elegant and robust spirit featuring a subtle yet complex flavor profile with notes of cinnamon, tobacco, raspberries, black olives, vanilla, coconut and butterscotch. The spirit offers a prolonged finish and is best enjoyed neat in a Glencairn glass or large snifter. LIMITED BATCH RELEASE

TRES, CUATRO Y CINCO MEXICO, JALISCO The spectacular mark is presented in limited-edition crystal decanters designed, signed and numbered by the iconic Mexico City artist, Alonso Gonzalez Jr. Tres, Cuatro, Cinco Extra Añejo Tequila 750ml / 87PF True to its name, this extraordinary bottling by architect, distiller and master blender Enrique Fonseca is a mélange

of 30% three-year, 40% four-year, and 30% five-year Extra Añejo tequilas aged exclusively in French oak. This is the pinnacle of highland super premium tequila.

Sold in handmade crystal decanters created by artist Alonso Gonzalez Jr. Only 1000 of these bottles were made, which certainly makes the tequila along with its bottle truly a highly special collector’s favorite.

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AMARO / FERNET / APERITIVO

DAMILANO ITALY Damilano Barolo Chinato 500ml / 33PF

MULASSANO ITALY Mulassano Bitter 750ml / 50PF

Aromatized wines are an ancient tradition, going back to the Greeks and Romans. They were mainly used for medicinal purposes in medieval times, thanks to friars and pharmacists. At the end of the 19th century vermouths, tonic and chinato wines were invented. The Piedmont region soon became the leading area for the vermouth production, from Torino and Barolo Chinato. Barolo chinato was born in the shops of Langhe area pharmacists, who were the first to flavor the prestigious Barolo wine with alcoholic extract obtained through maceration of the bark of “china calissaja” (from which quinine is derived), cinnamon and licorice, rhubarb root, gentian and many other ingredients. GREENBAR USA, LOS ANGELES Greenbar Distillery has the largest portfolio of organic, spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail. The truth is, great cocktails can be really difficult to make. That’s why Greenbar Distillery does the hard work for you, creating deeply flavorful spirits that remove the hassle, mess and guesswork from making great cocktails. This allows our customers to spend less time making drinks and more time enjoying friends and family. Greenbar Poppy Amaro Organic 750ml / 80PF Floral, citrusy and bittersweet, this amaro captures California’s coastal and mountain flora in a bottle. It’s inspired by the Golden State’s flowers, fruits and herbs we discovered on hikes in Southern California.

Made by Bordiga for Torino’s famed Caffe Mulassano, this classic Italian red bitter liqueur is a fantastically earthy, herbal spin on the style. Made with botanicals including gentian, cassia, Sicilian orange peel, angelica, juniper and thistle. Make a negroni, make a spritz, drink it with soda, drink it alone.

NARDINI ITALY, BASSANO Spicy harmonies. Enjoying a moment in company, for an aperitif or after a meal; a truly pleasurable addition to the evening. Aperitifs and bitters made from naturally blended spices, herbs and citrus fruits to amaze you with their bold, harmoniously balanced flavor. Nardini Amaro 700ml / 58PF An infusion of alcohol, bitter orange, peppermint and the roots of the alpine yellow gentian. Amaro Nardini is a smooth digestive liqueur with a distinct licorice aftertaste. It has a well balanced, herbal and fruity taste, with an intense chocolate brown color. Amaro can be served straight up, chilled or on the rocks. 92pts 2016 Wine Enthusiast Nardini Bitter 1.0L / 48PF

Traditional Italian aperitif with local aromatics and a very smooth finish. Orange, gentian, and Roman absinthe are skillfully blended to create a liqueur with pleasantly bitter herbal notes. its bright red color ignites a passion for flavor and a love of sharing.

“ The secret ingredient for creating a flavorful moment ”

NARDINI SPRITZ INGREDIENTS 40 ml Bitter Nardini 60 ml Zardetto Prosecco

Soda or Seltzer Slice of orange

PREPARATION Fill a glass with ice Pour 60 ml of Prosecco followed by 40 ml of Bitter Nardini Add a splash of Soda or Seltzer Stir gently with a stirrer Garnish with a slice of orange

CALIFORNIA SPIRITS PORTFOLIO

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PAJAROTE MEXICO, GUADALAJARA Pajarote Cordoval Dix 750ml / 60PF

DIX is the artistic pseudonym of Getrudis, Monica Leyva’s grandmother who inspired her since childhood to have a broader and riskier vision of life. A position she holds to this day. The spirit of grandma Dix is present in this artisanal liquor made from the maceration of aromatic herbs and grapefruit peel, with highlights of laurel, clove and mint. RINOMATO ITALY A line of aperitivi produced in the heart of Italy’s historic aperitivo region – Asti, Piedmont in collaboration with legendary barman Giancarlo Mancino. The distinct aromas are a product of meticulous ingredient sourcing from small family farms spanning 4 continents. The intense palate is ensured by timely crushing of botanicals on the production line, using a vintage botanical mill from the 1930s. Only then, and with great patience, do the blending and clarification processes bind all ingredients and flavors together, creating a structured, sophisticated, and refined beverage with great depth and balance. Rinomato Americano Bianco 1.0L / 34PF Botanicals include bergamot, rhubarb, Roman wormwood, mandarin, angostura bark, chiretta, gentian, lavender, cinchona bark, vanilla, aloe, and cascarilla bark. A mélange of quality Italian white wines provide acidity, structure and floral notes. Gentian from France’s Massif Centrale region provides dry and tannic layers. Succulent aromas of panettone, fresh bergamot and mandarin evolve into a gripping, complex and root-driven palate. Rinomato Bitter Scuro 1.0L / 46PF Deep purple hue highlights the depth and character of Bitter Scuro. Bright citrus complements a gentian, juniper and wormwood grip while hints of vanilla and sugarcane soften its edges. Finishes dry, bitter and complex with rhubarb, chiretta and other classic amaro spices shining through the lingering gentian backbone of this exceptional bitter liqueur.

ROYAL VALLET MEXICO, MEXICO CITY Henri Vallet crafted these classic bitters in the 1860s, when he emigrated to Mexico from France during colonization. He remained in his adopted homeland and by the 1880s had established local prominence as a skilled distiller. Royal Vallet Amargo Angostura 750ml / 90PF A 90 proof bitter liqueur made from Angostura bark and a maceration of cherry fruits, cloves and other roots and spices. Herbal notes of bittersweet dark chocolate and citrus rind balance an earthly richness to create this delightful elixir. Royal Vallet Fernet 750ml / 70PF Made from a maceration of aromatic plants, roots and spices including cinnamon, clove, quassia wood, gentian root and cardamom. An intensely herbal, woodsy digestif. Royal Vallet Granada 750ml / 64PF Pomegranate tartness with hints of cinnamon and fennel is balanced by woody gentian root, wormwood and cinchona bark, with citrus notes of orange and kaffir lime. Oaxacan cochineal delivers its beautiful color.

BITTERS Dating back to the ancient Egyptians who are believed to have infused medicinal herbs in jars of wine, modern-day bitters—broadly split into two categories—are produced by infusing a neutral spirit with a wide variety of aromatic and healthful herbs, fruits, roots, bark and spices.

COCKTAIL BITTERS are usually quite astringent, so small drops and dashes are added sparingly to flavor mixed drinks like the Negroni, Sazerac and Old Fashioned. DIGESTIVE BITTERS, on the other hand, have a far milder flavor profile and are usually consumed neat or on the rocks at the end of a meal to help with digestion and combat nausea or heartburn.

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