Other Spirits

Partida made a wise decision – to use the same estate-grown blue agaves to make their agave syrup as they do to produce their Tequila. Deep amber in color with herbal and honeyed notes...

What’s Chinato (key-NOT-oh) and why is it in my Barolo? Well, it’s a close cousin to vermouth that starts as Barolo wine and then it’s infused with gentian, rhubarb, cardamom and other herbs...

The spirit of San Francisco. No, not like that. Let's just say that over half of their production is consumed in the Bay area. Rich, dark and medicinal (in a good way)...

The best little cherries in the world. Not to be confused with the stuff you get in a Shirley Temple, this jar contains delectable real Marasca cherries soaking in a syrup of their own juice.

The elusive 'green fairy' hath return. The once preferred drink of noted artists, scholars and intellectuals, absinthe was ousted in 1915 as a psychoactive drug, fueled by a fire of prohibitionists....

With woody hints of wormwood and a gentle taste of anise followed by waves of floral and citrus undertones, this is perfect representation of the absinthe served all over Paris 100 years ago.

Another wonder from Crispin Cain, former apprentice at Germain-Robin, this aperitif is a maceration of rose geranium, wormwood, lemon balm, hyssop...

If you're a fan of Tiki-style cocktails, then you know the importance of having quality falernum. Taylor's Velvet Falernum is bottled paradise. Break out the mini umbrellas and whip up a Rum Swizzle or a Corn 'n Oil and let vacation begin...