WA - Spirits Portfolio

SPIRITS PORTFOLIO

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

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WASHINGTON SPIRITS PORTFOLIO

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CONTENTS BY SUPPLIER

AGAVE – MEZCAL Don Amado

BRANDY – GRAPE Poli Distillerie BRANDY – GRAPPA Altesino

1 1 2 2 3 3

17

Don Mateo de la Sierra

El Buho Mezcal

19 19 19

Mezonte Mina Real

Nardini

Poli Distillerie

Siembra Metl

BRANDY – SINGANI Singani 63

AGAVE – TEQUILA 30-30

17

11

ArteNOM

6 7 7 7 9

GIN | GENEVER Boomsma

Baja

20 20 20 20 20 20 20 21 21 21 21 22 22 23 22 22 24 24 25 25 25 25

Cascahuin Cimarron Fuenteseca

Brovo

Chuckanut Bay

Coquerel

Ixa

10 10 10 11 11 12 12 12 13 13

Dyfi Distillery Elena Penna Gabriel Boudier

Lapis

Purasangre Siembra Azul Siembra Valles

Greenbar

Montgomery Distillery

Poli Distillerie

AMARO, FERNET, APERITIVO Boomsma

Ransom

BroVo

LIQUEURS

Greenbar

Argiolas

Nardini

Bly

Royal Vallet

Brovo

Chuckanut Bay Gabriel Boudier

BITTERS / MIXERS / NON-ALCOHOLIC Greenbar

31 31

Greenbar Massenez

Greenbar

Montgomery Distillery

BRANDY – ARMAGNAC | CALVADOS adrien Camut

14 14 14 14 14

Nardini Pajarote

Coquerel

Huard

Poli Distillerie

Lemorton Montreuil

READY TO DRINK Boyd & Blair

28 29 30

Greenbar

BRANDY – COGNAC Bache Gabrielsen

15 15

LIV

Dudognon

RHUM AGRICOLE / CACHAÇA Pitu

35 35

BRANDY – FRUIT & EAU DE VIE Massenez

17 17

Trois Rivieres

Poli Distillerie

III

TM

BORN OF THE FIELD RAISED BY THE SOUND

RANKED ONE OF THE BEST IN THE WORLD IN 2023 10

WHISKIES

Fieldandsound.com | 50%ABV Distilled & Bottled by: Long Island Spirits, Baiting Hollow, NY

WASHINGTON SPIRITS PORTFOLIO

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RUM

WHISKEY – AMERICAN

Bly Rum Greenbar

32 32 32 32 33 32 37 37 37 37 37 37 37 37 37 37 39 39 39 39 39 40 40 40 40 41 41 41

Charles Medley Distillery

42 42 42 42 42 43 42 45 43

Chuckanut Bay Cyrus Noble Field & Sound Joshua Brook Milam & Greene

Moraga Cay New Grove

Panama Pacific

Paranubes

Montgomery Distillery Ransom Distilleries

SHOCHU

Colorful

Rough Rider

Honkaku Shochu

Jikuya

WHISKEY – SINGLE BARREL OFFERINGS Single Barrels

49

Kana

Mahoko Masako Motoko

WHISKY – JAPANESE Fuji

47 47

Takamine

Mugi Hokka

Selephant

WHISKY – SCOTCH & SINGLE MALTS Blackburn’s Scotland

Yokka Koji Awamori

48 48 48 48

Greenbar

VERMOUTH/APERITIF Badenhorst

Pine Barrens

That Boutique-y Whiskey Co.

BroVo

Elena Penna Poli Vermouth

Ransom

VODKA

Boyd & Blair

Brovo

Chuckanut Bay

Greenbar

Montgomery

Tamiroff Vulcanica

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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.

WASHINGTON SPIRITS PORTFOLIO

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AGAVE MEZCAL

DON AMADO MEXICO, SANTA CATARINA MINAS Since the late 1700’s, Eleven generations of the Arellanes family have been crafting one of the regions most celebrated mezcals. 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, fermented together with their pina fibers. The mash is double-distilled in small traditional ceramic clay pots. then aged varieties are matured in American oak casks previously used for barreling Domecq brandy. Don Amado Mezcal Arroqueno 375ml / 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 Añejo 750ml / 87PF A regal take on what many consider a rustic product. Savory, mesquite aromas, hinting at a backyard BBQ, flow between layers of baked stone fruit from the brandy barrels. Notes of grilled pineapple finish with bright saline minerality. Don Amado Mezcal Largo 375ml / 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 Reposado 375ml / 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, vanilla-driven notes. Don Amado Mezcal Rustico 375ml / 750ml / 94PF Mineral clay influence 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 Tepeztate 375ml / 92PF On the nose, is candied lime, soft white flowers, vegetal notes of bell pepper and cucumber skin along with hints of nuts, soft pastry, and very lightly-charred wood, and by a back note of minerality. Made from Tepeztate maguey grown at 4,800’ in Oaxaca. Don Amado Mezcal Ensamble Tripon 375ml / 92PF Made from Tripon, Barril, and Bicuishe maguey. Alluring aromas of pastry, wild honey, green apple peel, tart cider, fragrant pear, and white grapes. The palae offers pure, bright sweetness, green herbs, and overripe nectarine, with a medium-length smooth finish. Don Amado Mezcal Ensamble Tobala 375ml / 92PF A combination of Tobala and Bicuishe, creates aromas of sweet roasted agave and sea salt. Notes of woody spice, sweet herbs, bitter peel and clean minerals throughout the palate.

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 Cupreata 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 / 96PF Silvestre is a unique expression based solely on the agave. Produced using only wild agave cupreata plants from El Limon, where they thrive with the help of cows and chickens, herbicide and pesticide free. 96PF

DON MATEO DE LA SIERRA MEXICO, MICHOACAN

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AGAVE MEZCAL 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 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 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. El Buho Mezcal Espadin 750ml / 1L / 90PF The flagship mezcal of El Buho’s line, the espadin has a slight roast and smoke to its nose. Medium in body with pronounced notes of caramel, red apple and coffee, this espadin is perfect for cocktails or enjoyed on its own. Best in Category 2017 Spirits of Mexico El Buho Mezcal Jabali 750ml / 102PF This jabali agave is notorious for being the most difficult agave to work with due to the foam it produces and its lower sugar content. Requiring three to four distillations, this velvety bright expression has strong baking spice on the nose with light citric notes. White pepper, cinnamon, and lime all interplay to create This mango mezcal is made by adding ripe mangos to the third distillation of Espadin, much like the style of Pechuga mezcal—only without protein. The sugars from the mango enrich the taste and aroma with some caramelization, giving its overwhelming nose of ripe fruit and cooked agave finish with green pepper notes. El Buho Mezcal Mexicano 750ml / Santiago Matatlan, Oaxaca, Mexico. El Buho Mezcal Arroqueno 750ml / 106PF a tannic and chocaltey spirit. El Buho Mezcal Mango 750ml / 94PF

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 Japo 200ml / 750ml / 94PF Mezonte Japo is produced by Hildegardo “Japo.” His mezcals (also called raicilla) are elaborated with endemic Agaves that grow between 12 – 25 years. 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 Mezonte Jorge Perez 200ml / 750ml / 98PF

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.

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 Aciano 200ml / 750ml / 94PF

Produced by a 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.

El Buho Mexicano copycopycopy. 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.

WASHINGTON SPIRITS PORTFOLIO

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KNOW YOUR AGAVE FACTS...

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. SIEMBRA METL MICHOACÁN Exploring ancestral agave distillates with the same commitment to quality and tradition. Siembra Metl is a liaison between passionate consumers and Mezcaleros who represent the ancient culture of mezcal in remote regions of Mexico. Siembra Metl Mezcal Don Mateo Cupreata 750ML / 92PF 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 pungent, smoky-sweet smells of the agave hit the nose like herbaceous, wet earth. Then the palate warms with a silky texture, the flavors of roasting agaves and the resinous pine bark. Distillation in local pine wood rounds off the smokiness from the earthen pit; a mezcal to be appreciated by aficionados and newcomers alike. Siembra Metl Don Mateo Cenizo 750ML / 96PF The sap from Pine and Oyamel are principal influences in the flavor profile of this Joven Mezcal. Cenizo has a spiced, floral bouquet. Strong nut varieties come through on the nose and palate; principally almonds. It coats the mouth with burst of fruit flavors.

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. 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

Regions / Map Varietals

BACANORA Sonora

TEQUILA 1. Jalisco

MEZCAL 1. Oaxaca

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

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

SOTOL Chihuahua

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8

3

3

4

5

4 5

1

2

6

1

3

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

WASHINGTON 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 375ml / 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 375ml / 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 375ml / 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 375ml / 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.

WASHINGTON SPIRITS PORTFOLIO

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BAJA MEXICO, JALISCO Baja Tequila is a tequila with a light, smooth flavor that is ideal for making the most popular tequila drinks. Baja Silver Tequila 1.0L / 80PF

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

Baja Silver Gold 1.0L / 80PF

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 Tequila 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.

PEACH MARGARITA INGREDIENTS 6 Ripe Peaches, pitted, peeled, and sliced 1/4C Freshly Squeezed Orange Juice

3Tbs Confectioners’ Sugar 1C Cimarron Blanco Tequila 1/2C Fresh Lime Juice 1/2C Triple Sec 1 lime, cut into wedges DIRECTIONS

Combine the peaches, orange juice and sugar in the body of a blender and pulse until completely smooth. Stir in the tequila, lime juice, and triple sec. Pour over glasses full of ice. Serves 4.

RECIPE BY ASHLEY MANILA

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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.

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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 to create a drier aging environment. Fuenteseca Reserva Añejo 15YO 750ml / 88PF 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

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 dark

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

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

IXA 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 employs a 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 Purasangre Reposado 750ml / 80PF 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 / 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).

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

WASHINGTON SPIRITS PORTFOLIO

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SIEMBRA VALLES 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.

SIEMBRA 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 30-30 MEXICO, JALISCO Produced in the small town of Capilla de Guadalupe in Los Altos de Jalisco by Maestro Tequilero Sixto Vera Garcia. This estate grown agave comes from fields in the Los Altos and is cooked in a blend of stone ovens and autoclaves, milled through a 4-phase roller mill, and fermented in open-top stainless steel tanks before the mash is twice-stilled in stainless steel pot stills. Staying true to traditional production techniques and environmental standards, Tequila 30-30 is one of the most beloved in the local region. Named for the Winchester 30-30 rifled used by Pancho Villa. 30-30 Blanco Tequila 750ml / 80PF NOM 1068 / Agroindustria Guadalajara (AIG) / Capilla de Guadalupe, Jalisco. 30-30 Reposado Tequila 50ml / 750ml / 80PF NOM 1068 / Agroindustria Guadalajara (AIG) / Capilla de Guadalupe, Jalisco Rested 7 months in used American oak barrels previously holding Kentucky bourbon.

LIMITED BATCH RELEASE Siembra Valles Siembra Valles Extra Añejo Elisa 750ml / 86PF

30-30 Anejo Tequila 50ml / 750ml / 80PF

Bottled straight from the barrel, Elisa matures in American oak for over 3 years. The alcohol content and tasting profiles vary by bottle, with notes of mature fruit, and an excellent balance of the original blanco.

NOM 1068 / Agroindustria Guadalajara (AIG) / Capilla de Guadalupe, Jalisco Rested between 18 and 20 months in used American oak barrels previously holding Kentucky bourbon.

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AMARO / FERNET / APERITIVO

BROVO USA, WASHINGTON BroVo Spirits worked with bartenders, from Seattle to New York, to develop an

BOOMSMA HOLLAND, FRIESLAND Still an independent fifth generations family owned business, thereby ensuring that old traditions are cherished and new ambitions fulfilled. Boomsma Claerkampster Cloosterbitter Liqueur 750ml / 80PF 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 ethereal softness complements the gentle herbal flavor that elaborates each sip before finishing with a touch of bitterness.” 91pts Excellent Ultimate Spirits Challenge 2016 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.

amaro that reflected the terroir and palate of a place. BroVo Flagship Amaro #1 John Euding 200ml / 750ml / 60PF

Made in the Gran Classico style – a citrusy amaro with a heavy spice profile of clove, cardamom, orange, lemon, and galangal, finishing with Mexican cinnamon and peppercorn. 91pts Wine Enthusiast BroVo Amaro #4 Patrick Haight 200ml / 750ml / 60PF Patrick Haight wanted to make an “accessible amaro”: one that combines floral, citrus, and spice flavors. Amaro #4 starts with a hibiscus note, followed by a three-stage citrus infusion–orange, lemon, and grapefruit– followed by eucalyptus simple syrup and a spicy cayenne finish. The finish builds sip to sip. Gold, 90pts Beverage Tasting Institute ‘16 BroVo Amaro #5 Sara Fisher 750ml / 60PF Authored by Sara Fisher as an ode to her childhood in Alaska, this is a non traditional amaro. It starts with our rhubarb base, but then infuses into it dried apple, rose hips, marjoram, and nettles before finishing with a clove note. It is phenomenal with apple cider and makes an interesting Vesper when mixed with gin and vodka. Sara is a craft bartender in Seattle. BroVo Amaro #14 Mike Ryan 200ml / 750ml / Amaro #14 is unlike any other amaro we make. We start with a 55# block of Guatemalan chocolate which we sledgehammer apart into smaller pieces. It’s actual chocolate. Not cacao nibs, which means it behaves differently in infusing. It forms a rich chocolate like sauce with the base alcohol, and we squeeze the chocolate through the base multiple times. The next layer is thyme- a garden herb- which adds an unexpected herbal flavor and is followed by sarsaparilla- the bark that creates the flavor in root beer. 96pts Top 100 Spirits Wine Enthusiast ‘17 Double Gold NY International Spirits Competition BroVo Amaro Kim 750ml / 60PF Hand-crafted by Peter Kim from Chicago, this amaro is a marriage of bitter ingredients--quassia, burdock, and gentian--to anar dana, orange peel, and milk thistle. This amaro is fantastic with Japanese whiskey, sochu and sake. It’s a smooth, accessible amaro and the chocolate notes make whiskey sing! BroVo Aperitivo 750ml / 74PF This incredible Aperitivo is made from 20+ botanicals, including a grapefruit infusion, grapefruit distillate, gentian infusion, gentian distillate, bitter orange, sweet orange, hibiscus, bilberries, schishandra berries, and curry leaf. Full of all natural flavors, the pink color is derived from Hibiscus, grapefruit, and orange and is Vegan safe. This aperitivo packs a bitter punch, but is light and airy—perfect in classic aperitivo cocktails and beyond.

THE GRIFFITH Officially LA’s favorite cocktail! INGREDIENTS 1 oz Greenbar Poppy Amaro 1 oz Greenbar Garden Vodka 1 oz Fresh Squeezed Lemon Juice

1 oz Simple Syrup 3 slices Cucumber PREPARATION

Muddle cucumber in shaker, add all other ingredients and shake with ice until your shaker tin goes frosty. Strain into a rocks glass or coupe and garnish with extra cucumber.

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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 / 1.0L / 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. Nardini Bitter Chinato 1.0L / 54PF A unique Bitter with a complex, rich structured taste. The enveloping aroma of Cinchona Calisaya bend magnifically with notes of citrus and spices. Nardini Bitter Chinato is unfiltered in order to maintain unaltered the sensory characteristics of its raw ingredients.

“ 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

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.

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BRANDY ARMAGNAC / CALVADOS

ADRIEN CAMUT FRANCE, NORMANDY Since the 1800s, the Camut family has grown apple trees in the Pays d’Auge, the finest growing region in Calvados. In Normandy, 800 types of apples are grown; the Camut family grows about 25 of these, all of which are hand-harvested at optimum maturity between October and mid-December. ALLOCATED – LTD QUANTITIES – YEARLY RELEASE Adrien Camut Calvados 6yr 750ml / 86PF Aromas of green apple and caramel. Impressive viscosity for a relatively young (hors d’age) spirit. Long finish reminiscent of initial aromas. Adrien Camut Calvados 12yr 750ml / 82PF Forward aromas of baked apple, honey, cream, spice. Layered notes of smoky green apple in mouth. Displays plenty of depth for its relatively young age. Long, pure finish. Adrien Camut Calvados 18yr 750ml / 82PF Melted toffee along with subdued notes of spiced apple and honey. Lovely round mouthfeel, with just a finishing touch of smoke and floral notes. COQUEREL FRANCE Since 1937, Manoir du Coquerel has been producing AOC Certified Calvados in Normandy from a variety of different apples grown on their estate, as well as on neighboring farms that they have been working with for several decades. Calvados Coquerel Fine 375ml / 750ml / 80PF Made with naturally fermented, then distilled apple cider. Aged for 2 years in French Oak Barrels. Calvados Coquerel 4yr Bourbon Finish 750ml / 80PF Aged for 4 to 8 years in fine French Oak barrels, then finished for 14 months in fresh bourbon barrels. Calvados Coquerel VSOP 750ml / 80PF A VSOP known for its fruity and floral aromas resulting from a blend of Calvados aged of a minimum of four years. Slightly ambered tints with mahogany glints. A complex nose opening on candied fruits and gingerbread notes evolving towards wood and vanilla scents. Calvados Coquerel XO 750ml / 80PF A deliciously soft, rich and fruity Calvados made with spirit aged between eight and fifteen years in oak. For the first part of its maturation, Calvados Coquerel is rested in new oak barrels, before being transferred into smaller old barrels with give the spirit its smoothness.

HUARD FRANCE From Charles Neal: “The Huard family have lived on the Le Pertyer property in the Suisse-Normand for five generations. Jean-Francois Guillouet, who recently took over for his retired grandfather Michel, is the seventh generation. If one were to consider the properties of Camut and Giard from the Domaine de Montreuil as the most stunning examples of hautes-tiges plantings in the Pays d’Auge, and Lemorton as the most revered property in the Domfrontais, the Huard property would have to be considered the most admired in AOC Calvados.”

ALLOCATED – LTD QUANTITIES – YEARLY RELEASE Huard Hors d’Age Pertyer Calvados 750ml /

Pinning down the term hors d’age is a moving target, but this bottling by Michel Huard stands at the older end, with a minimum of 10-year-old spirits, along with a significant percentage that is more than 25 years old. Golden-colored, it opens with a gorgeous, old-time nose - rustic in the best

sense of the word. 95pts Vinous 2018

LEMORTON FRANCE, NORMANDY Lemorton Calvados comes from the southern appellation of Domfrontais. In this appellation at least 30% of the cider

in the Calvados must be made from pears. Lemorton 6yo “Reserve” Calvados 750ml / 80PF

Calvados made from a majority of pears can have a wild, volatile edge, that I find here in this six-year-old bottling from Lemorton. Although the wild edge is pleasantly kept in balance. This amber-colored spirit has rich fruity and floral aromas that give way to a palate of good freshness and structure, with a note of membrillo on the midpalate and a juicy finish. 92pts Jason Wilson, Vinous 2018 MONTREUIL FRANCE Manoirde Montreuil is owned by Patrice Giard, having taken over from his father Roger a couple of decades ago. Patrice, the 12th generation on the property, has arguably the most beautiful spread in Normandy, with tall apple trees of multiple varieties gracing their hillside orchards. As obliged by Pays d’Auge law, Patrice distills in a pot still for several months a year, then ages his spirits in a wide variety

of barrels which vary greatly in size. Montreuil Calvados Selection 750ml / 88PF

A blend of vintages made from 100% apples. The cider is naturally fermented sur lie in well-seasoned tonneaux for one year and is double distilled on a gas-fueled, copper alembic pot still. Aged a minimum of 2 years a in variety of lightly used and well-seasoned French oak casks; the distillate is gradually reduced with rainwater

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BRANDY COGNAC

BACHE GABRIELSEN FRANCE, COGNAC The super-premium cognacs of Bache Gabrielsen have never been available Stateside – until now. For the first time in its storied 111-year history, this family-owned cognac house is sharing their spirits with us. To mark the occasion, Bache Gabrielsen has debuted the first of its kind, innovative cognac aged in authentic new American Tennessee Oak barrels. Bache Gabrielsen American Oak 750ml / 80PF The American Oak is a VS—three years in Limousin oak— and finished in new Tennessee oak barrels for another six months giving it distinctive character. Aromas of ripe apricot, pear, vanilla and lingering flavors of coconut, caramel and chocolate. Perfect cognac for the bourbon drinker! 92pts Tasting Panel Bache Gabrielsen Tre Kors Fine Cognac VS 750ml / 80PF Tre Kors is blended from 25% Grande Champagne / Petite Champagne and 75% Fins Bois cognac. Matured in casks for a minimum of four years, creating a deep amber color while maintaining a bouquet marked by fruit and something of the character of young Grande Champagne Cognac. 91pts Tasting Panel Bache Gabrielsen XO Cognac Decanter 750ml / 80PF This XO is a blend of Ugni Blanc and Folle Blanche grapes sourced from the Fins Bois, Petite Champagne, and Grande Champagne regions. The Limousin oak barrels hold spirit from 10-30 years, with an average age of 20 years at bottling. XO Decanter is packaged in a squat decanter and comes in a custom box. Drinks beautifully today and will age gracefully. Bache-Gabrielsen VSOP Natur & Eleganse Cognac 750ml / 80PF Natur & Eleganse is a range of cognacs from Bache Gabrielsen’s cellar-master, Jean-Philippe Bergier that communicate rich fruit and rustic charm in a light, fresh, balanced style. Extreme elegance and a fruity bouquet become focal points on the palate. The VSOP is aged for six years. 95pts Ultimate Spirits Challenge BRANDY ALEXANDER INGREDIENTS 1 1/2 oz Bache Gabrielsen Tre Kors VS Cognac 1 oz dark creme de cacao 1 oz cream Garnish: grated nutmeg DIRECTIONS Add cognac, dark creme de cacao and cream into a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass or a coupe glass. Garnish with freshly grated nutmeg.

Kindred Spirits: When it comes to brandies, nothing competes with France’s amber trio; Cognac, Armagnac and Calvados, each a pure product of its own terroir.

Calvados

FRANCE

Cognac

Armagnac

DUDOGNON FRANCE Maison dudognon is located in the central part of the grande champagne, cognac’s most hallowed ground. With only ten hectares of vines (tiny by cognac standards) divided between ugni blanc, folle blanche and montils, unlike just about every other producer in the region, they harvest their own grapes, make their wine, distill, and age their spirits in barrels whose staves have been dried on the property. Dudognon is insider’s cognac, and about as pure an expression of the grande champagne that one can find and whose light colors attest to their most attention to natural upbringing. Dudognon Folle Blanche 750ml / 40PF Cognac is made from 100% Folle Blanche grapes. We have reintroduced this ancestral grape variety, which was mainly present in the 19th century in Charente, back to our estate. We pay particular attention to this early and sensitive variety. Distilled over a wood fire and aged in new Limousin oak barrels without sugar, wood or caramel. Dudognon Reserve 10yr 750ml / 40PF This cognac was made from 100% ungi blanc grapes grown on the chalky vineyards of the Dudognon estate, located within the small town of Lignieres-Sconneville in the center of the Grande Champagne. the Dudognons have produced Cognac at their own distillery since 1776. After a completely natural elevage, their Cognacs are hand-bottled to order.

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