NJ - Spirits Portfolio

LIQUEURS

NEGRONI DISTILLERY ITALY, VENETO Negroni Antica Distillery was founded by Guglielmo Negroni in 1919. The distillery is in the heart of Treviso surrounded by lands that have been dedicated to wine making for many centuries. The distillery was passed to the sons of the founder and the original recipes from 1919 have been handed down. Negroni Amaro Liqueur 54PF / 1.0L The amaro is the result of the distillation and infusion of aromatic plants and roots. We obtain a bitterness with a distinct aroma and unmistakable flavor. Negroni Aperitivo Sixteen 32PF / 1.0L Made with an infusion of aromatic herbs along with orange peels, rhubarb, gentian, and licorice.

Characteristics: Strong orange peel and apricot perfumes with a soft and persuasive flavor and slightly bitter aftertaste. Negroni Bitter Liqueur 50PF / 1.0L Classical bitter based on infusions of orange peels and aromatic herbs. Characteristics: Gentian and bitter orange peels aromas. Ample quina (quinine) for an old-world flavor that is decisive and persistent. Negroni Fernet Liqueur 78PF / 1.0L Negroni Fernet is an intense bitter flavor comprised by a selection of herbs perfectly assembled for smoothness to be enjoyed after dinner.

PAJAROTE MEXICO, JALISCO In 2015, La Princesa de Etzatlán and her brother Rubén Leyva undertook OMA Artisanal delicacies, an artisanal beverages workshop dedicated to experimentation. With this workshop, they have learned to be patient and embrace the slow maceration processes for making liqueur, and the complexity of achieving the perfect blends of ingredients for the ponches. They have also learned to reject stabilizers, dyes, or artificial essences. Instead, they have learned that liqueurs naturally contain sediments when they are homemade, and how this is not an imperfection to be corrected, but a badge of honor. 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. Pajarote Liqueur Clavo y Cardmomo (Clove + Cardamom) 44PF / 750ML The cardamom clove liquor started with Monica’s obsession with the smell of the clove, it is a wonderful species that combined with cardamom explodes in the mouth and returns in a spicy and fine aftertaste giving warmth and love to your body. Pajarote Liqueur Jengibre (Ginger) 44PF / 750ML This Ginger Liqueur took a full year’s worth of process to truly capture the spicy essence of its namesake root. The process begins with selection of the ginger root, macerated and then blended with piloncillo syrup. Pajarote Liqueur Toronja Arandense y Romero (Arandas Pink Grapefruit + Rosemary) 44PF / 750ML In the town of Arandas, Jalisco at the distillery where Siembra Azul Tequila is made, there is an orchard of these grapefruits

that act as a natural fence to the distillery’s fermentation tanks. 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 to expand the sensory experience. This sparked the idea that together, they could create a liqueur that expresses this very sensory experience

of botanicals offered in Arandas. Pajarote Ponche Chocolate 30PF / 750ML

This punch contains Mexico’s oldest treasure: cacao, a luxury item, and a means of exchange among our ancestors. 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 Ponche Guayaba (Guava) 30PF / 750ML 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 Tamarindo (Tamarind) 30PF / 750ML

Tamarind is an essential fruit in Mexican gastronomy. despite the tamarind tree is native to Africa, we have adopted and embraced it as our own in Mexico. This bittersweet punch is an ode to tamarind chili candies. designed

to satisfy our eternal craving for something that sets us tingling from our tastebuds to our toes.

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