IL - Spirits Portfolio

LIQUEUR

PAJAROTE MEXICO, JALISCO In 2015, La Princesa de Etzatlán and her brother Rubén Leyva undertook OMA Artisanal Delicacies, an artisanal beverages workshop. Here, they are patient and embrace the slow maceration processes for making liqueur, and the complexity of achieving the perfect blends of ingredients for the ponches. They reject stabilizers, dyes, or artificial essences. Instead, they have learned that liqueurs naturally contain sediments, and this is not an imperfection, but a badge of honor. Parajote Jengibre 44PF / 750ML The process begins with selection of the ginger root, macerated, and then blended with piloncillo syrup. Parajote Clavo + Cardamomo 44PF / 750ML Clove combined with cardamom that explodes with a fine aftertaste. Parajote Ponche de Tamarindo 30PF / 750ML Sweet yet equally sour Tamarindo (tamarind) is typically used in aguas frescas in Mexico. Parajote Toronja Arandense and Romero 44PF / 750ML One day, David Suro, director of Siembra Spirits, told La Princesa of Etzatlan how he uses the dehydrated peels of the grapefruits for tasting Siembra Azul as a way to expand the sensory experience. This sparked the idea to create a liqueur that expresses this very sensory experience of botanicals offered in Arandas. Pajarote Ponche Guayaba (Guava) 30PF / 750ML

POLI DISTILLERIE ITALY, VENETO Poli Camomilla Liqueur 60PF / 750ML Since the ancient times the properties of the Matricaria Camomilla have been known, these flowers are infused in grain alcohol, Grappa, and sugar. After about three months the essential oils of the flowers give a golden color and an aroma of summer meadow to this liqueur, those tasting claim it alone Poli’s Miele is made with grappa and acacia honey, with essential oils of muga pine, juniper, mint, and sweet, scented verbena which offers delightful balsamic sensations. Miele di Poli has intense aromas of acacia and orange blossoms. On the palate it is sweet with secondary notes of balsam, juniper, and mint; overall delightful and rich. Poli Sambuca Elisir 80PF / 750ML Sweet liqueur with natural infusion of star anise. The elixir of Sambuca Poli is colorless, with an intense anise aroma, dense, silky and particularly sweet in the mouth. helps the relaxation. Poli Miele di Poli 70PF / 700ML

We make the basis of this drink with natural guava pulp. The pulp of this punch is super aromatic and full of flavors. Then we add sugar cane syrup and natural water. We finally mix everything with cane alcohol to achieve the perfect sweet and sour balance on the palate. Pajarote Ponche Chocolate 30PF / 750ML

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 Vallet 90PF / 750ML 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 70PF / 750ML 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 64PF / 750ML 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.

This punch contains Mexico’s oldest treasure: cacao, a luxury item, and exchange among our ancestors.

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The cacao we use comes from “La Broma de Teo” a sister project, founded by Luciana Helguera. She works with Mexican producers who cultivate the cacao and extract the very best beans using artisanal methods. It was in the Oaxaca markets where La Princesa de Etzatlán tasted the first-time chocolate en agua (a traditional Oaxacan drink made from chocolate and purified water): that inspired her to create this punch. That is the reason why the recipe is so simple: Cacao and sweetened water with Mexican brown sugar, “piloncillo”. This punch is so natural, you can notice how the cacao sediments can settle in the neck of the bottle. Just give it a quick and fast shake. Pajarote Cordoval Dix Bitter Herb Grapefruit Liqueur 60PF / 750ML DIX is the artistic pseudonym, of Gertrudis, Mónica 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.

ILLINOIS SPIRITS PORTFOLIO

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