SC - Spirits Portfolio

LIQUEUR

ALPEGGIO LIQUEUR ITALY, TRENTINO The producer, which goes by the full name Antica Erboristeria Cappelletti, was first established in 1906. As the name would suggest, the firm was and is still focused on products from traditional herbs, roots and flowers. Alpeggio Hay Liqueur 48PF / 750ML Alpine meadow hay and botanicals deliver fine grassy and floral aromas. Notes of green tea, chocolate, honey, and a hint of cinnamon Enjoy neat, with soda or tonic. Mix with gin, white rum or young grain Scotch. A traditional category found from the Dolomites to Bavaria and Switzerland HAY NOW, HAY NOW INGREDIENTS 1.5 oz Alpeggio Hay Liqueur 0.75 oz Cocchi Vermouth di Torino ‘Storico’ 0.75 oz single barrel rye whiskey DIRECTIONS Stir all ingredients with ice: Strain into a double rocks glass over large ice cube. — ARIANA VICTORIA, THE CASE ROOM, LOCKHART, TX ARGIOLAS ITALY The Argiolas family has worked diligently to become the leader in Sardinian enology and insists on using native Sardinian vines. Argiolas Limonsardo Tremontis 60PF / 750ML Limone is made from a selection of natural infusions and essences, extracted from the peel of ripe, pleasantly aromatic lemons, blended with the semi-processed liqueur and with the addition of sugar syrup. Brilliant lemon yellow in color with a strong fragrance of fresh lemon fruit. On the

AVERELL DAMSON NEW YORK, FINGER LAKES The Damson Plum made its way to North America with early settlers. The Damson is the tartest and spiciest of all plums. Historically famous in jams, brandy and gin, these

small, crimson plums have become rare. Averell Damson Plum Gin Liqueur 66PF / 750ML

During New York’s Fall Damson harvest, Damson plums are barrel pressed to extract the juice and rich color of the skins and then united with a small-batch American gin. The resulting spirit offers sweet aromas of berry, plum and spice leading to a tart, full flavored palate. Rich, notes of fresh fruit linger on the finish. All natural. “Does wonders for iced black tea and can be used in sparkling wine to give a new twist to kir royale.” The New York Times 66PF

COUNT OF MOUNT KISCO INGREDIENTS Stir with ice: 1oz Averell Damson Gin 1oz Dolin Dry Vermouth de Chambéry 1oz Salers Gentian Apéritif DIRECTIONS Strain into a double rocks glass filled with ice. Garnish

with a grapefruit peel. — SCOTT KRAHN, NYC

BOOMSMA HOLLAND, FRIESLAND Boomsma Cloosterbitter Liqueur 80PF / 750ML

palate it is sweet and pleasant. Argiolas Tremontis Mirto 60PF / 750ML

This herbal bitter is produced by Dutch genever distiller Boomsma. Cloosterbitter is based on a 15th century recipe, made with a blend of 17 herbs and plants found in the Frisian meadows during the month of May. Delicious chilled on the rocks, in a mixed drink or in cocktails. “Tangy and sweet in the mouth, the ethereral softness complements the gentle herbal flavor that elaborates each sip before finishing with a touch of bitterness.” 91pts Excellent Ultimate Spirits Challenge 2016 DOLIN FRANCE, SAVOIE Using its own alembic still, Dolin has made this legendary alpine liqueur Génépy from local farmers’ herbs since 1821. Dolin Génépy le Chamois Liqueur 90PF / 750ML The elusive Génépy (Génépi), is an iconic alpine botanical associated with the kingdom of Savoy (once made up of France, Switzerland, and Italy.) Génépy has been used for centuries to flavor liqueurs, digestifs and tonics. The flavor profile falls somewhere in between modern absinthe and chartreuse. While exhibiting significant sweetness, its strong herbal quality keeps it nicely balanced.

A unique Sardinian liqueur made from the berries of the Mirto (Myrtle) plant. Violet red in color with herbal aromas, it is bittersweet on the palate and backed by flavors of mint, eucalyptus, juniper, and spices. Sardinians traditionally drink Mirto at the end of a meal, and it is a unique ingredient in creative mixology. 90-95pts Wine Enthusiast

MIRTO COCKTAIL INGREDIENTS 2 oz. Gin ½ oz. Argiolas Tremontis Mirto

½ oz. fresh lemon juice 4 oz. Zardetto Prosecco DIRECTIONS

Stir gin, lemon and mirto with ice and strain into a champagne tulip glass. Top slowly with Prosecco and garnish with

a

lemon twist.

SOUTHCAROLINA SPIRITS PORTFOLIO

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