NY - Spirits Portfolio

BRUCATO SPIRITS USA, SAN FRANCISCO Brucato Spirits are made with the integrity of California’s ingredients and the sense of place that are hallmarks of traditional Italian bitter liqueurs. Brucato Spring Almond Liqueur 72PF / 375ML Introducing Spring Almond: a 60-month-aged spirit that redefines the almond profile. As the debut of our Experimental Series, this ultra-small batch release is bright, aromatic, and surprisingly light. Hand-labeled and produced in our smallest quantities to date, it is available exclusively at Bar Brucato and through select distillery tours. Enjoy it neat, in a spritz, or to elevate your next cocktail. Brucato Oro Y Fierro Kumquat Liqueur 80PF / 700ML Bright, citrus-forward, and built for cocktails. A smooth, vibrant kumquat liqueur highlighting the natural brightness of California-grown Nagami kumquats and dried local orange peel. Brucato Oro Y Fierro Kumquat Chili Liqueur 80PF / 700ML Bright and spicy, citrus-forward, and built for cocktails. All the depth and citrus-forward flavor of the original, infused with aromatic Calabrian chili and the heat of roasted chile de árbol for a spirited kick.

CHARBAY USA, CALIFORNIA Charbay Black Walnut Liquor Nostalgie 70PF / 375ML

A luxurious liqueur made from hand-picked Black & English Walnuts. The extraction technique, which creates the depth of flavor of our renowned Nostalgie, has been passed down to Marko from his father, Miles. Once the one-year(ish) extraction is complete, we add our secret mix of herbs and spices as a finishing touch to this exceptional liqueur. What to expect? Silky nut and vanilla flavors. Rich, balanced sweetness, like a warm, freshly baked nut pie straight from the oven. Sweet without being cloying. 97pts Top 100 Spirits Wine Enthusiast Gold SIP Awards 2025

THE CLOSE CONTACT INGREDIENTS

1 ½ oz Charbay Nostalgie Walnut Liqueur 1 oz Charbay Doubled & Twisted Whiskey ¼ oz Honey Syrup (1:1 honey + warm water) 2 dashes Aromatic Bitters DIRECTIONS Stir all ingredients with ice until silky and well chilled. Strain over a large cube in a rocks glass. Garnish with an orange peel or grated nutmeg.

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