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Home , 140 Proof, Aguardiente, Akvavit, Bathtub gin, Beam Suntory, BenRiach distillery

2018 VOLUME 2

CONTRIBUTORS LOCATIONS

KATELYN STRUMOLO CORPORATE OFFICE Graphic Designer TUSTIN ABOUT 14402 Franklin Ave. CHRIS KAESVIHARN Tustin, CA 92780 Graphic Designer 800.317.6170 Founded in 1888, Young’s Market Company is the premier distributor Service & Orders: 800.627.2777 CHARLES UBER of , spirits, and select beverages in the western . Graphic Designer Young’s employs more than 3,000 people and operates in 10 states: Alaska, Arizona, , Hawaii, Idaho, , , Utah, DAVID CONCANNON and Wyoming. Young’s is committed to representing client FRESNO Graphic Design Lead partners with professionalism, adding value to customers, creating a 1255 E. Fortune Avenue, Suite 101 culture of respect among employees and having a positive impact on Fresno, CA 93725 KATIE ACS people’s lives in the communities where Young’s operates. Director of Creative Services LOS ANGELES 500 S. Central Avenue ALESSANDRO BERMUDEZ Los Angeles, CA 90013 Director of Sales, Craft Spirits & Luxury MORGAN HILL 850 Jarvis Drive TANYA HENNIGAR Morgan Hill, CA 95037 Director of Sales, Craft Spirits & Luxury PLEASANTON* 5100 Franklin Dr. KALEY BELAKOVICH Pleasanton, CA 94588 Contributing Editor SAN DIEGO 8330 Miralani Drive, Suite A San Diego, CA 92126

CALIFORNIA * 1621 Montgomery Street San Francisco, CA 94111 VOLUME 1 | ISSUE 1 SAN JOSE 2202 Junction Ave. San Jose, CA 95131

SANTA ROSA 256 Sutton Place #106 Santa Rosa, CA 95407

OAKLAND 7307 Edgewater Drive, Suite C Oakland, CA 94621

WEST SACRAMENTO 3620 Industrial Blvd., #10 1 FOLLOW US ON SOCIAL MEDIA: West Sacramento, CA 95691 Instagram and @youngsmarket_co and Facebook at www.facebook.com/YoungsMarketCompany. *No Express Store at this Address ALESSANDRO BERMUDEZ FORWARD

CRAFT& LUXURY

DEAR VALUED CUSTOMERS

For nearly 130 years, Young’s Market Company has strived to be the leader in distribution of world class , spirits and select beverages, and we have a storied history and strong reputation as a premier brand building distributor partner to our valued clients. In 2010, we introduced our initial Craft Spirit Specialist team, and it was considered slightly ahead of its time. Our strategy was to put a spotlight of focus on the emerging craft and artisanal spirits movement, and Young’s quickly became the leader in this capability. We became a model organization of execution excellence and built a growing portfolio of selected brand propositions that are best in class. The Craft & Luxury Spirit Specialist team ALESSANDRO BERMUDEZ expanded in 2013, and again in 2016, and we built this important, fast- DIRECTOR OF SALES growing segment of the business to unprecedented levels of success. CRAFT & LUXURY SPIRITS CALIFORNIA We are proud and privileged to represent such a special portfolio of authentic, [email protected] innovative and cutting-edge brands. This reference booklet is dedicated to our 1.800.627.2777 x3232 valued customers and client partners, and we hope you find this extremely useful in exploring our dynamic craft and luxury spirits portfolio, as we would TANYA HENNIGAR not be able to build these brands and provide consumers what they are seeking DIRECTOR OF SALES without your support. CRAFT & LUXURY SPIRITS CALIFORNIA [email protected] 1.415.402.1144

Young’s Market Company | Craft & Luxury Spirits | Page 4 TABLE OF CONTENTS

page 07

page 14

page 22 AQUAVIT

page 23 RUM

page 42

page 51

page 57 SOTOL

page 59

page 63 AMERICAN SINGLE

page 65 BOURBON

4 Young’s Market Company | Craft & Luxury Spirits | Page 5 TABLE OF CONTENTS

page 78 RYE

page 88 page 102 EUROPEAN page 106 page 109 , & page 114 & page 128 page 131 AROMATIZED WINES & SPIRIT AMARI page 138 & MISC.

Young’s Market Company | Craft & Luxury Spirits | Page 6 VODKA

6 VODKA AYLESBURY CRATER LAKE DUCK RESERVE VODKA VODKA

86 SPIRITS COMPANY BENDISTILLERY 1 LITER 708920 750 ML 49327

Winter Wheat Vodka, distilled in Filtered a minimum of 100 times 3 separate continuous copper through charcoal, crushed plated columns. Made from lava rock, and . Only 1-2 soft winter wheat from the batches made per year. This Canadian Rockies and well vodka is produced in Bend, from Mendocino County. Oregon using all natural grain.

CRATER LAKE CRATER LAKE HAZELNUT VODKA VODKA

BENDISTILLERY BENDISTILLERY A B O U T 1 LITER 140328 750 ML 146928 V O D K A Gluten-free Vodka from a corn Crater Lake Vodka infused distillate. Filtered a minimum with fresh-brewed coffee and of 10 times through charcoal, hazelnuts. The coffee is fair VODKA is an that gets crushed lava rock and oak, trade from a local roaster. its name from “Voda,” the Slavic word which mimics the way the local Sweetened with real cane meaning “water.” Vodka is created during water is purified naturally. brown sugar and no . the process of fermented grains, potatoes, or other food items containing fermentable sugars. Often, CRATER LAKE vodka is served neat — an industry term PEPPER BRECKENRIDGE indicating that the vodka is not mixed with VODKA VODKA ice or any other liquids that could dilute it. It is often served chilled, especially in BENDISTILLERY BRECKENRIDGE DISTILLERY countries like , Poland, Russia and 1 LITER 140318 750 ML 47725 . Vodka occasionally comes in different flavors and can be served in a Crater Lake Vodka infused with Mash Bill is 100% . variety of mixed drinks and . five different peppers (red and Distilled five times to 194 proof. When vodka is produced in the US, it is yellow bells, Anaheim, serrano Filtration through Coconut Shell filtered through activated charcoal or by and habanero peppers). Charcoal. Bottled at 80 proof using other methods, either during the Flavor is a balance between with Spring Water distillation process or once distillation sweet and hot peppers. in Beckenridge, Colorado. has been completed. The charcoal works to eliminate any aroma, flavor or color that should not be in the final CHARBAY CHARBAY product. Outside of the US, vodka may BLOOD CLEAR have some flavor, color or aroma. If the VODKA VODKA vodka is to be sold flavored, a flavoring agent is added to the distilled vodka. CHARBAY CHARBAY Vodka is distilled to a high proof, at or 750 ML 633320 750 ML 633321 above 95 percent by volume (ABV), or to 190 degrees to eliminate Blood Oranges are organically Charbay Clear Vodka is column congeners, or undesired substances, grown in Central CA. Charbay distilled once from corn and from the vodka. Clear Vodka is column distilled rye (and is the base of all once from corn and rye (and Charbay Flavored ) to is the base of all Charbay 192 proof. Cut with super pure Flavored Vodkas) to 192 proof. water “4 ppm” to 80 proof. continues on page 9 Young’s Market Company | Craft & Luxury Spirits | Page 8 VODKA CHARBAY CHARBAY GREEN MEYER LEMON VODKA VODKA VODKA MANUFACTURING CHARBAY CHARBAY Today, most vodka is distilled from grains, 750 ML 633322 750 ML 633323 such as yellow or white , wheat, or rye. However, vodka can be Green Tea Source: 3 types of Meyer lemons are organically produced from any type of starch- or tea from China. Charbay Clear grown in Central CA. Charbay sugar-rich plant material. Some vodka Vodka is column distilled once Clear Vodka is column distilled is also made from sugar beets, soy from corn and rye (and is the once from corn and rye (and beans, potatoes, , carrots or pulp- base of all Charbay Flavored is the base of all Charbay processed wood. If vodka is made from Vodkas) to 192 proof. Flavored Vodkas) to 192 proof. potatoes or grains, enzymes are added to the mash to break down carbohydrates and turn them into fermentable sugars CHARBAY CHARBAY for distillation. If vodka is produced using POMEGRANATE RUBY RED GRAPEFRUIT fruit, there is no need to add enzymes because fruits contain natural sugars. VODKA VODKA Top quality vodka is considered to be that made from rye or wheat. CHARBAY CHARBAY 750 ML 633324 750 ML 633325 Outside of the US, in European countries like Poland, vodka production occurs Pomegranate are organically Ruby Red Grapefruit from Rio grown in Central CA. Charbay Star Ruby Reds, Texas. Charbay Clear Vodka is column distilled Clear Vodka is column distilled once from corn and rye (and once from corn and rye (and is the base of all Charbay is the base of all Charbay Flavored Vodkas) to 192 proof. Flavored Vodkas) to 192 proof.

DSP CA-162 DSP CA-162 CITRUS HYSTRIX CITRUS MEDICA VODKA VODKA

CRAFT DISTILLERS CRAFT DISTILLERS 750 ML 764321 750 ML 764322 using fermentation with a solution of and sugar. European countries are An infusion of lime from the An infusion of citron from the currently fighting to unify the method of leaves and fruit of the Malaysian beautifully fragrant Buddha’s vodka production. Some countries insist limau purut, biodynamically Hand, biodynamically grown in that vodka distilled from potatoes and grown in the Central Valley of the Central Valley of California. grains should be classified as true vodka, California. Brought to proof Brought to proof with filtered as it follows the more traditional methods with filtered rainwater. rainwater, produced in Ukiah. of vodka distillation.

PREPARATION & DISTILLATION DSP CA-162 When preparing grains and grain mixtures CITRUS RETICULATA FUGU for distillation, grains are heated until boiled. Then, the heat is decreased VODKA VODKA slowly, leaving the material to cool down over time. The same preparation process CRAFT DISTILLERS CUTWATER SPIRITS is used for maize and potatoes once they 750 ML 764323 1 LITER 590510 have been cleaned.

An infusion of tangerine and Distilled from grain and filtered After the mixture cools, it is placed into their tasty cousin the tangelo, 15 times through carbon, two an airtight container and left to ferment biodynamically grown in the times through micro purity over a period of three to five days. Central Valley of California. filters and an additional 15 Brought to proof with filtered times through carats of gem rainwater, produced in Ukiah. quality faceted white diamonds. continues on page 12 8 FUGU FUGU HABANERO HORCHATA VODKA VODKA

CUTWATER SPIRITS CUTWATER SPIRITS 750 ML 590523 750 ML 590524

Distilled from grain and infused Blended with , with fresh habanero peppers. and vanilla. Filtered 15 times Filtered 15 times through carbon, through carbon, two times two times through micro purity through micro purity filters and filters and 15 times through 15 times through faceted white faceted white diamonds. diamonds. San Diego distilled.

HANSON OF SONOMA HANSON OF SONOMA ORGANIC ORGANIC GINGER VODKA VODKA

HANSON’S SPIRITS HANSON’S SPIRITS 750 ML 45523 750 ML 45526

Handmade from grapes in Handmade from grapes in Sonoma, California. Complex, Sonoma, California. Complex, balanced, with a lasting finish. balanced, with a lasting finish. Certified Organic, Gluten- Certified Organic, Gluten- free, Non-GMO. Infused with free, Non-GMO. Infused with organic roasted coffee. real, fresh, organic ginger.

HANSON OF SONOMA HANSON OF SONOMA ORGANIC MANDARIN ORGANIC STRAIGHT THE ART OF VODKA VODKA

HANSON’S SPIRITS HANSON’S SPIRITS 750 ML 45524 750 ML 45521 SMALL BATCH

Handmade from grapes in Small-batch, handmade, Sonoma, California. Complex, Sonoma Valley Distillery. VODKA balanced, with a lasting finish. Hanson family owned and HAND CRAFTED IN ICELAND Certified Organic, Gluten- operated Vodka from Organic free, Non-GMO. Infused with grapes. Distilled in a pot fresh mandarine peel. and column, 50 plate .

JOURNEYMAN BOOTLEGGER 21 RED ARROW NEW YORK VODKA VODKA

JOURNEYMAN DISTILLERY 750 ML 46025 750 ML 32513

Named for the local road, the Produced in Roscoe, New York. Red Arrow, a great American Gluten-free, 100% American Highway. Distilled from 100% corn grain Vodka, slowly organic wheat, the Vodka is filtered through a proprietary clean, crisp and smooth. 90 filtration process using charcoal proof. Produced in Michigan. over a 24-hour period.

Young’s Market Company | Craft & Luxury Spirits | Page 10 HANGAR 1 CITRON HANGAR 1 BUDDHA’S HAND MAKRUT LIME OUR 4 PART VODKA VODKA FORMULA PROXIMO PROXIMO 1 LITER 512915 1 LITER 512913

Asian variety of the lemon Obtains its singular personality 1 called the “Buddha’s Hand,” from Makrut limes and Its intense citrus aromatics midwestern grain. The The unique talents of our , and flavor are derived from 80-proof spirit is handcrafted Kristmar Ólafsson. the thick, fleshy pulp. Fruit by Thai-sourced fruit that is naturally macerated. is naturally macerated. 2 A rare carter head still, only one of six in HANGAR 1 HANGAR 1 the world, traditionally used for gin and MANDARIN STRAIGHT scotch, and the only one used to distill VODKA VODKA vodka. It is uniquely designed to remove impurities, and Reyka needs to be PROXIMO PROXIMO distilled only once. 1 LITER 512914 1 LITER 512912

Hangar 1 Mandarin Blossom Wheat spirit is then steeped with 3 Vodka is brimming with the California Viognier grapes. The gentle aromas and flavor of -infused spirits are then Lava rocks, an abundant natural resource tangerines. Freshly picked re-distilled in small, copper from the Icelandic landscape, are used to Mandarin orange blossoms Holstein pot . Produced filter the spirit, a blend of the finest wheat that are naturally macerated. in Alameda, California. and barley. The unique porous texture and large surface area of the lava rock acts as a natural filter that imparts a unique to Reyka. ROGUE FARMS ZUBROWKA SINGLE MALT “ZU” BISON GRASS VODKA VODKA 4 ROGUE ROUST The purest Icelandic spring water from 750 ML 688525 1 LITER 47812 the nearby Grabök Spring, which runs through a 4,000-year-old lava field. The This Single Malt Vodka is Aromatic plant- Hierochloe water is so pure it can be consumed made using 100% Risk malted odorata, or bison grass. directly from the source. barley grown on the Rogue True Zubrowka is produced Farm in Oregon Tygh Valley. according to strict regulations Proprietary Pacman yeast by the acclaimed Polmos used. Bialystok Distillery.

WHEATLEY DEATH’S DOOR VODKA VODKA

SAZERAC SERRALLES 750 ML 43122 1 LITER 809544

Wheatley Vodka is made in Employs a base of Washington small batches from a blend Island wheat and malted of grain and wheat using barley from Chilton, . Harlen’s one-of-a-kind micro- Double-distilled resulting in a still. Distilled a total of 10 spirit that’s smooth and rich times, triple filtered, 82 proof. with subtle notes of vanilla.

Young’s Market Company | Craft & Luxury Spirits | Page 11 VODKA ST. GEORGE ST. GEORGE ALL PURPOSE CITRUS

Sometimes, controlled pressure is used VODKA VODKA to preserve oxygen and eliminate carbon ST. GEORGE ST. GEORGE ST. GEORGE dioxide. Sometimes yeast is added to the 750 ML 369325 750 ML 369326 mixture, which is then stirred and kept at a temperature of 27 to 29 degrees. Vodka distilled in house from Non-GMO domestic grain VODKA The mixture then goes to a distillery, Bartlett from Colorado and neutral spirit made from corn. where the temperature is raised to 78 Washington. Pears are distilled Vodka is naturally macerated degrees during the distillation process. to 95.1% ABV and blended with three types of oranges: When the mixture heats up, ingredients with non-GMO domestic grain Seville oranges, Valencia condense and vaporize, which removes neutral spirit made from corn. oranges, Bergamot oranges. toxic materials. The Master Distiller examines the result of the first distillation process and determines whether or not ST. GEORGE the batch of vodka requires a second GREEN VAPID or even third distillation to remove additional impurities. After distillation, the VODKA VODKA vodka is diluted with water – otherwise, ST. GEORGE THE SPIRIT GUILD the vodka would be at higher than 750 ML 369327 750 ML 851528 acceptable levels (at around 95 to 96 percent). Jalapeño peppers are crushed, Vapid Vodka is, by definition, infused, combined with lime colorless, odorless and peel and distilled. Vapors pass devoid of character. Distilled a Carter head layered with from clementine oranges, it is cilantro, serrano, Habanero also an inimitable spirit, with and sweet bell peppers. a delicately sweet nature.

INDIGENOUS EMPIRE INDIGENOUS FRESH STATE WHEAT PRESSED APPLE VODKA VODKA

TUTHILLTOWN DISTILLERY TUTHILLTOWN DISTILLERY FILTRATION 750 ML 780021 750 ML 780020 It is common in the US and Europe to filter distilled vodka before any flavor The vodka in this bottle is Batch-distilled spirit is triple is added. The process occurs using distilled from Empire State distilled to retain a faint essence activated charcoal, which serves to absorb Wheat grown by New York of the Hudson Valley apple unwanted flavors or that may affect farmers. The spirit is triple from which it is hand the vodka’s overall intended flavor. The distilled to 95% ABV and bottled crafted from apples grown and activated charcoal filtration process also at the Tuthilltown Grist Mill. pressed in local orchards. sometimes increases the vodka’s clarity. Some countries, such as Russia and Poland, do not use the activated charcoal filtration method; instead, those countries REYKA prefer to preserve the unique properties VODKA of the distilled vodka. FUN FACT WILLIAM GRANT AGING VODKA IS LIGHTER THAN 1 LITER 76813 Vodka usually is not left to age. It can be WATER. 1 LITER OF WATER WEIGHS sold immediately after the fermentation Small batch vodka, using 1,000 GRAMS, WHILE 1 LITER OF and distillation process can be completed. Icelandic spring water from the nearby Grábrók Spring that is VODKA WEIGHS 953 GRAMS. so pure it doesn’t require any treatment or demineralization. Distilled in a Carter-Head still.

Young’s Market Company | Craft & Luxury Spirits | Page 12 ST. GEORGE VODKA

PHILOSOPHY DRIVE

ST. GEORGE ALL PURPOSE VODKA Odorless and flavorless? Bartlett pears (yes, pears) are the secret to St. George All Purpose Vodka. Why? More than three Not exactly our style… decades of experience distilling Bartlett pears has shown us just what this gorgeous fruit is capable of—especially when put through our copper Holstein stills. Using the same flavorful and aromatic dry-farmed pears here as in our flagship brandy makes perfect sense, delivering a spirit with no We want to be able to pick our spirits out of a overt pear flavor but with substantial body and subtle floral notes—creating a vodka that is uniquely lineup on smell and taste alone because they’re St. George. Spirit Journal calls it “a hands-down instant classic” that “needs nothing added to it.” exceptional—and this philosophy holds true for our vodkas as much as for any other spirit we make. ST. GEORGE GREEN CHILE VODKA It’s no accident that St. George Green Chile Vodka reads like a vibrant salsa fresca. With fresh salsa as To make our vodkas, we distill fresh produce our inspiration, we set out to make a chile vodka that was fresh and sweet, with only the slightest hint and fruit in our copper stills using the same of heat. After much experimentation with single pepper distillates, we landed on a recipe that uses five artisanal methods we rely on to make our types of California-grown hot and sweet peppers: jalapeños, serranos, habaneros, red and yellow bell flagship and fruit liqueurs. Combining peppers. With California lime peel and fresh cilantro providing even more vibrancy and depth of flavor, these distillates with a non-GMO base spirit the resulting chile vodka “exudes pure, fresh pepper flavor without too much ” (Imbibe). results in three unique spirits that stand proudly among the rest of the St. George portfolio. ST. GEORGE CALIFORNIA CITRUS VODKA When we set out to make a citrus vodka under the St. George banner, we wanted to create a layered spirit that conveyed both the sweet and tart elements of our favorite varieties of citrus fruit. Our recipe All impress not with glitz, but for St. George California Citrus Vodka relies on Valencia oranges for sweetness, balanced by sour with confident sophistication. Seville oranges and bergamot—all sourced from Lindcove Ranch, a local family farm that has grown fruit for us for the last 14 years. According to the Los Angeles Times, the resulting spirit has “all the — Wine & Spirits Magazine finesse of a fine perfume.”

Bartlett Pears Green Chile Yellow Bell Peppers

12 Young’sYoung’s MarketMarket CompanyCompany || CraftCraft && LuxuryLuxury SpiritsSpirits || PagePage 1313 GIN & AQUAVIT GIN CRATER LAKE REHORST HANDCRAFTED MILWAUKEE GIN GIN

BENDISTILLERY CRAFT DISTILLERS 750 ML 18920 750 ML 91125

Pure Cascade Mountain water Unique character to a host of and juniper berries handpicked botanicals that are balanced from trees growing wild in and distilled in small batches. Central Oregon. 95 proof. Made with nine botanicals including local Wisconsin ginseng and basil.

RUSSELL HENRY RUSSELL HENRY HAWAIIAN WHITE GINGER LONDON DRY GIN GIN

CRAFT DISTILLERS CRAFT DISTILLERS 750 ML 787521 750 ML 787520 A B O U T The Hawaiian White Ginger Bright juniper aromas with floral G I N gin is the perfect replacement. elements and white pepper While the spice and sizzle of on the nose. The palate is the fresh ginger comes through clean and fresh with vibrancy. GIN, or , is an alcohol beverage on both the nose and the finish, Lovely stuff for martinis or just that obtains its flavor from juniper the profile isn’t dominated by it. sipping out of the bottle. berries (Juniperus communis). Gin can be traced back to the middle ages, and over the course of the last millennium RUSSELL HENRY OLD GROVE has gone from being used as an herbal MALAYSIAN LIME SMALL BATCH medicine to becoming a staple in the spirits industry. Now, gin is one of the GIN GIN most popular and widely distributed CRAFT DISTILLERS CUTWATER SPIRITS spirits. Gin has various origins, styles 750 ML 787522 750 ML 590421 and flavor profiles, all revolving around the juniper berry.

The Malaysian Lime gin is Eleven Botanicals crushed just Gin is a flavored spirit that is created by subtly citrus-oriented. The prior to distilling. Botanicals adding juniper berries, botanicals and pith from the lime is apparent, are vapor distilled, balanced, other flavoring agents to a high-proof but it marries well with the and very mix friendly. spirit and redistilling to extract their herbaciousness of the juniper aromatic flavors. In the United States, and the spiciness of the pepper. Gin is defined as having no less than 40% ABV, or about 80 proof.

OLD GROVE BROOKLYN HISTORY OF GIN RESTED SMALL BATCH As early as the 1500s, gin was used as medicine and was believed to cure GIN GIN ailments such as colic. The earliest known reference to gin, then referred to CUTWATER SPIRITS DC CRAFT as genever, appeared in the encyclopedic 750 ML 590420 750 ML 807425 work Der Naturen Bloeme from the Eleven Botanicals crushed just Small Batch Craft gin made thirteenth century. The first recipe did prior to distilling. Botanicals in New York with fresh citrus not appear until the sixteenth century. are vapor distilled, balanced, peels and hand-cracked While the English soldiers provided and very mix friendly. Aged in juniper. Distilled using locally support against the Spanish during the single use new virgin heavy purchased fruit and 100% corn char #3 American Oak . grown in upstate New York. continues on page 16 Young’s Market Company | Craft & Luxury Spirits | Page 15 GIN DILLON’S SMALL BATCH DILLON’S SMALL BATCH UNFILTERED GIN 22 UNFILTERED GIN 7 GIN GIN course of the 80 Years’ War, the Dutch utilized genever’s calming effects before DILLONS DILLONS battle — hence the term “Dutch courage.” 750 ML 289021 750 ML 289025 The military also influenced the popularity of . Soldiers would drink it The classic distilled gin with Dryer in style compared to the to get their daily dose of quinine, which a Niagra Grape base was Unfiltered 22. This Gin uses helped ward off malaria. crafted in our copper seven botanicals including by passing vapor through 22 juniper, orange peel, lemon While genever could be formed from botanicals. We present it cloudy Peel, coriander, , rye, wheat, corn or barley, gin typically - unfiltered to maintain full flavor. angelica and orris root. is fermented from only rye or wheat. To fall under the classification requirements for gin or genever, the spirit contain juniper or a modern day equivalent FEW SPIRITS FEW SPIRITS like acai berries. Additionally, other AMERICAN BARREL AGED botanicals can be included either during GIN GIN or after the distillation process. Up to 31 different botanicals can be used, and FEW SPIRITS FEW SPIRITS they vary in different gin types such as 750 ML 18826 750 ML 19027 Crater Lake Gin or The Botanist. Dominated by citrus and vanilla, Aged in oak barrels, the result among the 11 botanicals. of this is an increased level FEW Spirits American Gin has of sweetness, complexity a whiskey base, giving the and spice. FEW Spirits are spirit a unique graininess and produced grain to glass on-site. sweetness, rare among . Produced in Evingston, .

FEW SPIRITS JOURNEYMAN BILBERRY BREAKFAST BLACK HEARTS ORGANIC GIN GIN

FEW SPIRITS JOURNEYMAN DISTILLED GIN 750 ML 19425 750 ML 19423 Distilled gin must be produced using either direct distillation or redistillation. Earl Grey tea was incorporated Juniper, bilberries, and seven During direct distillation, fermented mash in the recipe to complement other botanicals are macerated is placed in a special still that includes a the juniper and citrus notes. and soaked in a 100% organic botanical gin basket. Alcoholic vapors Aroma of coriander, lemon wheat base spirit overnight. pass through the botanical basket, balm and rice paper followed Each gin run produces less carrying and absorbing the botanicals’ by notes of earl grey. than 10 gallons of distillate. aromatic oils. The redistillation process is similar to the process of direct distillation, but instead uses an already neutral spirit BARREL BOLS mixed with water and placed into the AGED GENEVER GENEVER same still with a botanical basket. GIN GIN

COMPOUND GIN LUCAS BOLS Compound gin gets its flavor by mixing 1 LITER 233915 1 LITER 133825 neutral spirits with natural flavors and extracts from juniper berries and other Aged 18 months in oak casks Triple-distilled in copper pot botanicals. There is no distillation from the French Limousin stills from a fermented mash of required. In cold compounding, no heat region. These barrels impart rye, corn and wheat. Blended a pale golden color and a with neutral grain spirits, and rich, oaky, sweet flavor to the infused with juniper berries, genever. Bols Genever base. botanicals and aromatics. continues on page 17 Young’s Market Company | Craft & Luxury Spirits | Page 16 GIN BROKER’S LONDON DRY MARTIN MILLER’S GIN GIN is added to the mixture to extract flavors. MCCORMICK DISTILLING CO. MILLER’S GIN Instead, botanicals are macerated within 750 ML 10317 1 LITER 77215 the neutral spirit. Sometimes, essential oils are added to the neutral spirit during Made with the finest , A proprietary mix comprised the compounding process. and fruit imported of juniper, orange and lemon from three continents. Uses peels, Florentine iris, coriander, ENGLISH/LONDON DRY-STYLE GIN 10 botanicals. This gin is licorice, cinnamon, cassia bark, This style of distilled gin was first specially blended to be dry. nutmeg, angelica and orris root. produced in the nineteenth century in Finished with Icelandic water. London. Even though its name is specific to one geographic location, there are no restrictions on where this type of gin MARTIN MILLER’S can be produced. This gin is made using WESTBOURNE MULHOLLAND neutral grain spirits and is defined as having less than 0.1 gram of sugar per GIN GIN liter. All flavors are created using either regular distillation or redistillation. During MILLER’S GIN MULHOLLAND DISTILLING redistillation, juniper berries and other 1 LITER 77216 750 ML 631225 botanicals are introduced using a gin basket. To retain the dry quality of this Bottled at the much higher Traditional Gin flavors of 45.2% ABV. At this strength the juniper, coriander, angelica and taste profile veers towards the more, with a new world blend more classic London Dry style of the highest quality French with lots of delicious juniper, lavender, Japanese cucumber spice and citrus flavours. and Persian lime aromatics.

BLUECOAT BLUECOAT BARREL AMERICAN DRY RESERVE AGED GIN GIN

PHILADELPHIA DISTILLING PHILADELPHIA DISTILLING 750 ML 15527 750 ML 795527 gin, it cannot contain added sweeteners. This gin usually is 80 to 95 proof. The original American dry Produced by aging Bluecoat gin. This juniper forward gin American Dry Gin in new “NEW WESTERN” STYLE GIN is distilled in small batches American oak barrels for a Large band houses, American regional on a foundation of neutral minimum of three months distillers and European regional distillers grain spirits made from rye, providing a unique, well have increased the popularity of the wheat, barley and corn. rounded and complex spirit. “New Western” style method of gin- making in the last 12 years. This type of gin goes away from the traditional BOTANIST ROGUE focus on juniper and instead focuses PINK SPRUCE on supporting botanicals, allowing for a different flavor. Distillers realized that GIN GIN this would create a greater opportunity for the market because it offers more REMY COINTREAU ROGUE varieties of an already popular product 750 ML 337121 750 ML 698523 to consumers. While juniper is still A small-batch, artisanal Islay Ocean-aged in Oregon Pinot dominant in all dry gins in order to gin. Nine of the classic gin Noir barrels for four to six comply with its definition, the New aromatics orris root, cassia months. The resulting barrel- Western Style gins are defined by the bark, coriander seed, etc., and aged gin is slightly more augmented with a harvest of 22 robust, with distinct fruity wild, native island botanicals. and a pink complexion. continues on page 18 16 Young’s Market Company | Craft & Luxury Spirits | Page 17 GIN ROGUE SPRUCE DEATH’S DOOR delicate balance of supporting flavors. GIN GIN These balanced, supporting flavors give ROGUE SERRALLES gin a new character designation that 750 ML 698522 1 LITER 809544 deserves its own recognition.

One example of the “New Western” style Distilled in small batches with A botanical mix of Juniper of gin is Hendrick’s & Martin Miller’s Gin. over 100 pounds of fresh hand- berries harvested on This gin features a unique flavor profile peeled cucumber in each batch. Washington Island, coriander that includes cucumber and hints of Spruce gin is created using and sourced from within floral notes. Oregon Spruce and 10 other the state. Wheat and malted natural botanicals and spices. barley from Chilton, Wisconsin. AMERICAN GIN During production of American gin, neutral grain spirits are distilled, and juniper ST. GEORGE ST. GEORGE and botanicals are infused afterward. BONTANIVORE DRY RYE American gin also goes by other names, including compound gin, cowboy gin GIN and . American gins are ST. GEORGE ST. GEORGE typically high-proof, ranging from 80 to 95 proof. One example of American gin, 750 ML 36927 750 ML 36926 Crater Lake Gin, is 95 proof. Bontanivore, our “botanical 100% pot distilled rye, this eater,” is comprised of 19 is a gin for juniper nuts and different botanicals working in whiskey lovers. Contains 50% concert. Think of a meadow in more juniper than Botanivore bloom – herbaceous, fresh and and Terroir and the Juniper elegant. Made in Alameda, CA. berries are “cracked.”

ST. GEORGE TERROIR FORD’S GIN GIN

ST GEORGE THE 86 COMPANY PLYMOUTH GIN 750 ML 36928 1 LITER 218011 Plymouth gin was originally created in the Wheat based and contains 90 proof. Distilled in UK using port of Plymouth on the English Channel. eight botanicals of angelica water from Mendocino County, It is full-bodied, aromatic and slightly fruity root, California bay laurel CA. Traditional dry gin made style of gin. Today, Plymouth, Coates leaf, cinnamon, coastal sage, for mixing, Juniper-forward & Company is the only company to still coriander, Douglas fir tips, with strong notes of grapefruit produce a Plymouth gin. They also Juniper berries and Orris root. and other citrus flavors. own the rights to the name, so they will continue to be the only producer for the foreseeable future.

OLD TOM GIN ASTRAL PACIFIC HALF MOON ORCHARD This type of gin is similar to London GIN GIN Dry Gin, but has a sweeter taste. This sweetness is achieved by adding a THE SPIRIT GUILD TUTHILLTOWN DISTILLERY sugar solution of about 2 to 3 percent 750 ML 851526 1 LITER 780040 to the London Dry Gin. Old Tom Gin was the original gin used in the Tom Distilled from clementine 20% NY State wheat and 20% Collins . It was extremely oranges, this gin is infused with Hudson Valley apples distilled popular during the nineteenth century. both juniperus communis and with eight botanicals, which juniperus californica, pistachio, include nutmeg, cardamon, pink peppercorn, coriander, elderberry and corriander. 100% angelica and citrus peel. New York agricultural gin. continues on page 19 Young’s Market Company | Craft & Luxury Spirits | Page 18 GIN

HENDRICK’S GIN FUN FACT Some describe this style of gin as the missing link between Genever and WILLIAM GRANT IN HOLLAND, GENEVER WAS SOLD IN London Dry. 1 LITER 40910 PHARMACIES IN THE LATE 1600S. IF YOU FLAVORED GIN Uses a blend of spirits WENT TO A , Flavored gin must be bottled at a minimum produced from a Carter- ONE OF THE TOP-SELLING BEVERAGES of 30 percent ABV. It contains natural Head still (constructed in WAS WORMWOOD WINE – . flavors, and sometimes features added 1948), of which there are sugar. only a small number in the world, and a small pot still. DUTCH / HOLLAND-STYLE GENEVER Genever was originally produced using malted grain spirits and flavored with ROUTE 116 INGREDIENTS: juniper berries and other botanicals. Genever is the predecessor for today’s BY DUKE’S SPIRITED 4 GRAVENSTEIN APPLE SLICES gin. Genever tends to be of a lower proof COCKTAILS 2 OZ BENHAM’S GIN than English gins, typically bottled at 70 1/2 OZ LEMON JUICE FEATURING to 80 proof. 1/2 OZ CORIANDER & LAGER SYRUP BENHAM’S GIN Genever is aged in oak for one to three 4 DASHES GINGER TINCTURE years. It comes in two forms: Oude (old)

Muddle apple slices and combine with Benham’s Gin, lemon juice, ginger tincture, and coriander and lager syrup. Shake hard. Double strain over ice. Garnish with fresh apple slices and lemon. - Laura Sanfilippo and Tara Heffernon

HERB BOX INGREDIENTS: BY THE TABLE 11/2 OZ CANA BRAVA RUM 3/4 OZ ST. GEORGE TERROIR FEATURING 1/2 OZ CHAREAU ST. GEORGE TERRIOR 1/2 OZ GIFFARD THYM and Jonge (young). Oude has a straw hue 1/2 OZ LEMON JUICE and is aromatic and sweet, while Jonge 1/2 OZ SIMPLE SYRUP 1:1 RATIO is lighter and drier. In 2008, the European 2 DASHES REGAN’S BITTERS Union awarded genever a Protected . Production of Combine ingredients. Shake hard. Double strain over ice. Garnish with fresh this type of gin is limited. It is produced cucumber and rosemary. - Jimmy Rose only in Belgium, the , two locations in France and some locations in Germany.

THE VACA TONIC INGREDIENTS: Although gin is in the name, this drink Is PRIMARY - BROOKLYN GIN BY VACA RESTAURANT actually a sweet with a gin base. SECONDARY - MEDITERRANEAN TONIC It gets its flavor from blackthorn plums FEATURING MODIFIER - LIME — and is named after “sloes,” the fruit BROOKLYN GIN GARNISH - BASIL BLOSSOMS produced by the blackthorn plant. Sloe gin is aged and wood barrels and commonly served in a Sloe Gin Fizz. A refreshing take on a gin & tonic. Brooklyn Gin, lime zest and fresh lime juice are frozen into slushie form and cascaded into a sea of tonic water. A mix between a traditional, G&T and a frozen daiquiri, sure to delight guests of every persuasion. Brooklyn Gin is made with fresh bright citrus. - Gabrielle Dion and Michael Rooney

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ST. GEORGE GINS DISTILLATION

THE ART

Wonderful on their own, but as a set of three—a mini gin tasting flight, if you will—they illustrate the distillers’ artistry and sense of expression, and display the potential for craft distillers to put their own personal stamp on their spirits. — Drink Me

The three gins have real star quality and from a flavor perspective, they are pushing the frontier and challenging preconceptions around gin at every turn. — Ask Men UK GIN

OUR GIN

TERROIR GIN: A FOREST IN YOUR GLASS St. George Terroir Gin is a profoundly aromatic gin with a real sense of place. “What drew me into making gin was the idea of exploring terroir through spirits,” says St. George master distiller Lance Winters. “I’m in love with the way certain places smell, where the aromas make you want to shut your eyes and inhale. In some of my favorite Northern California parks, the smell of the fir trees, the bay laurel, the sage, even the dusty ground all accumulate to build up this olfactory picture. I wanted to grab those aromas and find a way to capture them.” To make Terroir Gin, Winters works with wild-crafted Douglas fir and California bay laurel, along with 10 additional botanical ingredients that help create a forest in your glass. Terroir has been acclaimed by Food & Wine as “spectacularly evocative” and by GQ as “one of the most distinctive gins made in America.” Sip it and be transported.

BOTANIVORE GIN: A BOTANICAL BALANCING ACT St. George Botanivore Gin is symphony of flavor, composed of 19 different botanical ingredients working in concert. Four types of citrus provide brightness; warm spice is imparted from , cardamom, cinnamon, ginger, juniper berries, peppercorn, and star ; earthiness from bay laurel, cilantro, citra hops, coriander, seed, and fennel seed; and a light floral quality from angelica root and orris root. This intricate recipe and skillful distillation combine to create a bright, beautiful spirit that is orchestral in nature— making Botanivore a standout in an ice-cold martini or in gin cocktails of any stripe.

DRY RYE GIN: A GIN FOR WHISKEY LOVERS St. George Dry Rye Gin gets its name and its piquant, malty character from a base of 100% pot-distilled rye. “The intent for Dry Rye Gin was to take the spiciness of a rye distillate to help elevate some of the characteristics of the juniper, which already has its own peppery, pungent nature,” says Winters, a former brewer who was initially drawn to distillation in order to make whiskey. “In addition to that peppery delivery, it also gives a great malt base, which makes the Dry Rye a really wonderful gin for whiskey lovers.” Black peppercorn, caraway, coriander, grapefruit peel and lime peel enhance the gin’s spicy, malty character, resulting in what Esquire calls “a pleasantly peppery kick in the mouth.” Dry Rye Gin is compelling neat, genre-busting in cocktails, with a natural affinity for bitters, citrus, stone fruit and ginger. Try it in a , a Martinez, a Gin —or any classic cocktail that calls for . You’ll never look at an Old Fashioned the same way again. AQUAVIT

D I S C O V E R A Q U A V I T

AQUAVIT, also known as , is an alcoholic beverage that was created in in the fifteenth century.

Aquavit has a neutral spirit based and is distilled from either potatoes (a common practice in ) or from grains (a AARBORG common practice in Germany). Once JUBILAEUMS AKVAVIT the liquid has been distilled, the base AQUAVIT is flavored with caraway. It sometimes is flavored further with spices, herbs and fruit oil. Each brand has a unique formula, 750 ML 72726 but to be classified as aquavit, the dominant flavor must be caraway. Jubilaeums was launched in 1946 on the 100th Aquavit does not need to be aged before anniversary of Aalborg Taffel. serving. Clear aquavit (also known as It is not matured. Taste profile: taffel akvavit) is usually not aged, but lighter taste with a hint of dill may occasionally be aged for a short seeds, coriander and white oak. time in neutral barrels.

Linje aquavit is specific to Norway. It traditionally involves aging the liquid in AALBORG oak barrels by carrying them on ships TAFFEL AKVAVIT LINIE AQUAVIT sailing from Norway to Australia and AQUAVIT AQUAVIT back again. The name comes from the liquids passing the equator — or the linje, SAZERAC SAZERAC which is the Norwegian word for line. 750 ML 72727 750 ML 71821 Linje aquavit also is placed into Spanish Oloroso casks to enhance the Danish produced Aalborg Distilled from potatoes and flavor. Taffel is clear neutral spirit, not flavored with caraway, aniseed aged and the ingredient list and other herbs. It has rich is simple. Taste profile: very golden color and notes of caraway forward with a delicate sherry and vanilla. Aged in aftertaste of citrus. sherry oak casks.

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22 Young’s Market Company | Craft & Luxury Spirits | Page 23 RUM

CAÑA BRAVA CAÑA BRAVA 3 YR. BLENDED 7 YR. RESERVA AÑEJO RUM RUM

86 SPIRITS CO 86 SPIRITS CO 1 LITER 218010 750 ML 499320

Carte Blanca is produced by A selection of young and fresh Don Pancho, who had been rums handpicked by the Master making rum in Cuba for over Distiller, Don Pancho. Blended 35 years before moving to to create an aged base which Panama. This is a sugar cane is further aged in used bourbon molasses which is fermented casks for over seven years with natural pineapple yeast. before being bottled. Made Rum is aged for three years in by the Panamanian distillery, new American Oak and whiskey Los Cabras. Cut to proof with barrels, then the rum is filtered. Mendocino spring water.

A B O U T FOURSQUARE 2004 FOURSQUARE PORT SINGLE BLENDED CASK BLEND R U M RUM RUM

ALTAMAR ALTAMAR RUM is an alcoholic spirit distilled in 750 ML 685125 750 ML 685020 one of two ways: either from molasses as part of the sugar-making process Aged for 11 years in ex-bourbon This pot and column-distilled (known as Rum Industrial) or from the barrels, and is of a blend of Rum is aged for three years in juice itself (Rhum Agricole both Artisanal Copper Pot and ex-bourbon barrels and then and Cachaca). Rum can only be made Traditional Twin Column Coffey re-casked in 220-liter Port casks in countries that grow sugarcane. distilled Rums. Bottled at Cask for six years. It was produced in Strength, 59% ABV. Made in highly limited quantities. Created Rum can be distilled using a column or Barbados at the Foursquare by Master Distiller, Richard pot still. The type of still used during Distillery by the Seale family Seale, who is a fifth generation the process depends on which island who has five generations rum maker from the Foursquare is producing the rum. Column stills are of rum-making expertise. distillery in Barbados. mostly used by old Spanish colonies, while old English and French colonies mostly use a pot still (one similar to the one used in and Cognac). Some rums are a blend of both column FOURSQUARE AVUÁ CACHACA and pot distilled rums in order to add ZINFANDEL CASK BLEND AMBURANA deeper complexity to the flavor. Pot- RUM RUM distilled rums are heavier — up to 85 percent ABV – which allows more room ALTAMAR AVUÁ CACHACA for impurities before bottling. Rum 750 ML 685023 750 ML 558728 distilled using column stills are usually lighter, cleaner and crisper, with less A blend of both Artisanal Aged in Amburana wood, molasses influence. They have a much Copper Pot and Traditional found only in the forests of higher ABV when leaving the column Twin Column Coffey molasses America. In aging, the still – up to 96 percent or more. rums. Aged for five years in sugarcane funk is still there The distillation process for rum uses used bourbon barrels, and then but softened and diffused. This fermented sugar cane juice or mash of for another six years in used sugar cane spirit rests in large molasses at less than 190 proof. It is California zinfandel barrels; 15-foot barrels of this potent post-maturation blended with indigenous wood. All bottles are 11-year-old Single Blended Rum batched and bottle numbered, aged in used bourbon barrels. reflecting their growing season.

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AVUÁ CACHACA AVUÁ CACHACA OAK PRATA

RUM RUM sometimes aged in wood, then bottled at no less than 80 proof. It is bottled AVUÁ CACHACA AVUÁ CACHACA to retain the taste, characteristics and 750 ML 558729 750 ML 558727 aroma generally association with rum.

Avuá Oak Cachaca, following Fazenda da Quinta, an artisanal ORIGINS OF SUGAR CANE Brazilian tradition, is aged for producer uses several hundred Sugarcane is the primary raw ingredient up to two years in French Oak, acres of sugar cane grown in rum. Sugarcane first arrived in the or carvalho, previously used without pesticides, cut by hand, Caribbean with Christopher Columbus to age . Carvalho run through a water-wheel- when he voyaged to the west for the (Portuguese for Oak barrels) is powered shredder extracting second time in 1493. Because of this, the most common wood used fresh run juice, and pot-distilled. the Caribbean is considered to be for cachaca aging in and Avuá Prata, rested in steel, is where the rum industry first began, imparts notes of vanilla and soft and creamy, with grassy though rum was produced earlier in butterscotch, yet finishes dry. notes and a light funk. other parts of the world. In the 1600s, various countries began colonized the Caribbean, and rum soon became the cornerstone of the Caribbean’s CHARBAY TAHITIAN ROARING DAN’S economy. VANILLA MAPLE RUM RUM

CHARBAY CRAFT DISTILLERS 750 ML 633123 750 ML 91124

Triple Copper Alambic Distilled from fermented grade Charentais Pot Distilled from “A” sugar cane molasses. sugar cane syrup that was Before a second distillation, sourced from Hawaii and 100% pure maple syrup Jamaica. The rum is uncut is added from Anderson’s and unfiltered to show the Maple syrup in Cumberland, rum’s full profile. 100% REAL Wisconsin. Aged in a Tahitian Vanilla Beans. Aged combination of new charred in stainless steel. Bottled at American white oak barrels HISTORY OF RUM ; 136.8 proof. and used bourbon barrels. Once settlers in the West Indies realized how easy it was to ferment the molasses residue that resulted from the production of sugar, they began distilling it, which THREE SHEETS THREE SHEETS resulted in what we know today as rum. BARREL AGED SMALL BATCH Historians believe the first New world rum was produced in Martinique, a French RUM RUM island, and Barbados, a British island, though they can trace fermented varieties CUTWATER SPIRITS CUTWATER SPIRITS of sugarcane juice back to ancient India 750 ML 590529 750 ML 590528 and China.

We take our white rum that Crafted from pure cane sugar, Rum started being produced on a larger is crafted from pure cane rather than molasses, and scale in Cuba during the mid-1800s. It sugar and distilled in a hybrid distilled in a hybrid pot-and- was during this time that cleaner, lighter pot and in virgin column still. Made from sugar styles of rum first became popular. American oak barrels for two cane rather than the more As more sugarcane plantations appeared years, similar to bourbon. This common molasses in the in the West Indies, the rum industry introduces hints of toffee and French style of rhum agricole continued to grow. However, sugarcane caramel that give way to flavors and tends to signal a grassier, of vanilla and tobacco. 80 proof, earthier spirit. 80 proof, distilled distilled in San Diego, California. in San Diego, California.

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BRUGAL BRUGAL PAPÁ ANDRÉS 1888 RUM RUM was difficult to obtain, as it had to be harvested with a machete, which was a EDRINGTON GROUP EDRINGTON GROUP very labor-intensive task that required 750 ML 602529 750 ML 794025 many workers. Rum distillers met the need for cheap labor by importing slaves from Papá Andrés is an annual blend This Dominican rum is double- Africa, which increased productivity and by Brugal’s Maestros Roneros. wood aged for up to eight allowed plantations to thrive, spreading Each blend contains rums from years in American oak bourbon further throughout the West Indies and Spanish oak seasoned with followed by a unique second into southern parts of America during the Oloroso Sherry that have been maturation of up to six years seventeenth century. hand-selected by The Macallan’s in European oak Spanish Unfortunately, the rum trade brought Master of Wood, Spanish oak sherry casks, that are hand with it another import/export market: The seasoned with Pedro Ximenez selected by the Master of Wood Triangle Trade. This concept involved sherry and American oak for the Edrington Group (the filling a ship with slaves and sailing from seasoned with bourbon. Macallan and Highland Park). Africa to the West Indies. There, the slaves would be traded for molasses. The ship would then head north to New England, where they would trade molasses for ZAYA KŌLOA KAUA’I rum produced locally. Finally, the ship, GRAN RESERVA DARK RUM RUM

INFINIUM SPIRITS KŌLOA DISTILLERY 750 ML 38328 750 ML 51823

Zaya Gran Reserva is crafted Made from the mash of raw cane with premium blackstrap sugar distilled in an impressive molasses, purified water and the vintage 1,210-gallon copper pot same strain of yeast that has still. Rum is twice distilled in been used for over 60 years. single batches using mountain The fermented wash is distilled rainwater from Mt. Wai``ale. in a state-of-the-art, four-column Notes of vanilla, cotton candy, continuous still and matured in roasted nuts, caramel apple now filled with rum, would embark on its American white oak barrels. and burnt orange peel. A long journey back to Africa to complete the finish, with plenty of wood. cycle.

Rum also became popular early on in the United States history as dozens of distilleries were established in the KŌLOA KAUA’I KŌLOA KAUA’I colonies. GOLD SPICED RUM RUM PRODUCTION OF RUM There are very few requirements for KŌLOA DISTILLERY KŌLOA DISTILLERY classifying a spirit as rum. There are no 750 ML 51822 750 ML 51824 limits on production other than using sugarcane as the source of fermentation. Rums are produced with Finest sugarcane rums are The only other restriction is a maximum locally sourced ingredients at twice distilled in single batches distillation proof level. our distillery near the town of using mountain rainwater from Kalaheo. The rums are twice Mt. Wai`ale`ale. Produced MOLASSES distilled in single batches in a from a proprietary spice blend, Molasses is a concentrated juice that impressive vintage 1,210-gallon golden wheat in color, with results from sugarcane after the sugar copper pot still, using mountain hints of spice cake on the crystals have been removed. Molasses rainwater from Mt. Wai`ale`ale. nose. Extremely well-balanced Slightly sweet, with a burnt with a hint of caramel and sugar and candied lemon finish. vanilla. 44% ABV (88 proof).

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KŌLOA KAUA’I MALAHAT WHITE GINGER RUM RUM is given one of four grades (A, B, C or D) KŌLOA DISTILLERY MALAHAT based on how long the sugarcane juice was boiled and allowed to evaporate. 750 ML 51821 750 ML 634020 There is also a classification for blackstrap Finest sugarcane rums are Flagship white rum is used molasses. Grade A molasses contains produced with locally sourced as the base for this smooth the most fermentable sugar. It also ingredients at our distillery and clean ginger rum. It has fewer chemicals left over from the near the town of Kalaheo. The pulls the sweetness of the sugar extraction process, making it the rums are twice distilled in hand-peeled ginger, with just candidate that produces the highest single batches using mountain a touch of heat. The color quality of rum. Blackstrap molasses rainwater from Mt. Wai`ale`ale. comes from the natural juices possesses the lowers sugar content and Dry and crisp with hints of of the ginger. It is 100% is of the lowest quality. oak, licorice and toasted natural. Produced on a large FERMENTATION sugars. Clean and inviting. dual column copper pot still. Before the molasses or sugarcane juice can be fermented, they must be diluted with water to reduce the sugar concentration and allow fermentation to MALAHAT MALAHAT occur. Then, specific are added SPICED WHITE to the liquid to begin the fermentation RUM RUM

MALAHAT MALAHAT 750 ML 634022 750 ML 634021

Uses a unique blend of about a A combination of multiple types dozen natural ingredients with the of molasses were used on a richness of vanilla and cinnamon. small experimental still in order Rum is distilled in San Diego, to find the perfect balance for by using a large dual column this Rum. An unexpected strain copper pot still. Malahat was the of yeast resulted in one of the “Queen of ” – a five finest rums. Rum is distilled masted schooner that supplied in San Diego, California by the finest spirits to Southern using a custom large dual process. Many distilleries use proprietary California during the prohibition. column copper pot still. cultured yeasts during this process. The sugar then typically is converted to alcohol within two to three days. The duration of the fermentation process MONTANYA MONTANYA varies depending on several factors, COLORADO ORO COLORADO PLATINO including the yeast used, initial sugar concentration, temperature and nutrients RUM RUM available to the yeast.

MONTANYA DISTILLERS MONTANYA DISTILLERS Some rums are fermented using natural 750 ML 28228 750 ML 28226 fermentation, meaning the yeast used is wild, naturally occurring, and present in Made from pure sugarcane from Aged for a year and filtered the air and in the sugarcane juice. Since family growers and a family- with coconut husks. Made from this process has to occur naturally, it can owned mill in Louisiana. Every pure sugarcane from family take up to several weeks to complete the step of the process is carried growers and a family-owned fermentation process, and the amount out by Montanya Distillers in mill in Louisiana. Every step of time varies from batch to batch. This their own facility. Aged in wet of the process is carried out results in more esters, producing rums that A.D. Law’s Whiskey barrels by Montanya Distillers in their are more aromatic and have fuller flavor. to maximize flavor. Finished own facility. Aged in American with a touch of Colorado, Oak barrels from A.D. Law’s Rocky Mountain Honey. Whiskey in Denver, Colorado.

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RUM RUM DISTILLATION Rum distillation occurs using either pot PALM BAY PALM BAY stills or column stills. Some distillers 750 ML 332920 750 ML 332922 continue to produce their batches of rum using pot stills, though column stills are This rum is aged for five years Aged for five years in the more efficient, because pot stills result in American oak casks in the Caribbean and additional three in richer, aged styles of rum. Continuous Caribbean. It is then shipped to years in the Bodegas of Williams & distillation using column stills, however, Williams & Humbert’s bodegas Humbert, in Dos Cortados barrels. results in a rum that contains higher and aged for three years in At this point “Dos Maderas 5+3” alcohol distillates and lower congener casks that have been previously then enters a third and final levels, and therefore that is lighter. Most used to age the international stage of aging for two years in popular rums today are column distilled. award winning sherry “Dos casks that have previously been Cortados” in Jerez, . used to mature Don Guido Distillers can also blend rums from sherry for over 20 years. pot stills and column stills to bring the best qualities of each to one cohesive product.

MOUNT GAY MOUNT GAY MATURATION 1703 BLACK BARREL Tropical climates, like those found in most places that produce rum, cause RUM RUM the rum to mature much faster than other types of spirits like , REMY COINTREAU REMY COINTREAU brandies and more, which are distilled 750 ML 157321 750 ML 588824 in cooler areas. Because of this, rum distillers experience a significant level This rum features a blend of Mount Gay Black Barrel, a new of loss of product when the liquid copper column and copper pot small-batch rum that is aged evaporates through the wooden barrels rums from Mount Gay’s oldest in charred oak barrels that in which the rum ages. Rum aged in reserves – ranging from 10- to previously were used to age wooden barrels may lose as much as 30-year-old rums – created by bourbons. The molasses-based 10 percent of their total volume per year Allen Smith. rum is a hand-crafted blend made due to evaporation, compared to a Smith’s rums include: Mount Gay of matured double-pot distillates significantly smaller 1 to 3 percent loss Black Barrel, Mount Gay XO Cask and aged-column distillates. of volume in other spirits like whiskey Strength and Vol.1 and Vol.2 of This is the latest rum created by and cognac. the Origin Series Collection. Master Blender Allen Smith.

MOUNT GAY ROGUE XO HAZELNUT SPICE RUM RUM

REMY COINTREAU ROGUE 750 ML 57325 750 ML 698521

An opulent blend of the finest Hand crafted using 100% spirits aged for eight to 15 Hawaiian cane sugar and years. Mount Gay Extra Old freshly toasted Oregon blends significantly older barrels hazelnuts, grown by Kirk Family of mainly double pot distillates Filberts, a family run orchard that creates a round and subtle located adjacent to the Rogue balance. It exudes the finesse Farm. It is artisan distilled with that only time can bring and five natural spices and toasted offers a true taste of paradise hazelnuts. Aged in Rogue from the rum that invented rum. Dead Guy Whiskey barrels.

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SOLERA RUM RUM Solera was a concept with origins in ROGUE SERRALLES Spain. It is sometimes blended into 750 ML 698520 750 ML 809524 rums or used during sherry production. Solera consists of a series of barrels Dark Rum is handcrafted with A blend of rums aged between placed in long rows, a minimum of four 100% cane sugar in small- nine and 12 years and Solera stacks high, with each barrel containing batches and aged in used rums aged up to 50 years, a different liquid. Rogue Dead Guy Whiskey creating a balance between When rum is ready to be bottled, it barrels. Three Ingredients: sweet and dry that you won’t is drawn from the bottom level of the 100% pure Cane sugar; get in other spirits. Sixth- barrels, but only one-third of the rum is champagne yeast and free generation family owned removed from the barrel. Then, rum from range coastal water. 80 Proof and operated and distilled in the above barrels are used to refill the and distilled in Oregon. Puerto Rico. Sustainable to bottom barrels. This process repeats until maintain a healthy ecosystem. the barrels at all levels are once again full. Every year, rum is removed from the bottom level, and new rum is added into the top barrel to begin is aging process. DON Q GRAN RESERVA DON Q GRAN This results in the newly added rum DE LA FAMILIA SINGLE BARREL gaining some of the characteristics RUM RUM of the older rum and provides flavor consistency throughout the years of SERRALLES SERRALLES production. 750 ML 809526 750 ML 809525 FRENCH STYLE RUM Don Q marked the 150th Serrallés family’s signature rum French style rum is produced using anniversary of its 1865 founding making style. Bottled from a sugarcane juice, fruity notes and floral with the very limited-edition limited selection of exceptional aromas. French style rums are commonly bottle, blending 20-year-old single barrels. This Puerto known as rhums. Production in France rums from its oldest warehouses, Rican Rum held in American isn’t the only classification requirement for hand-selected by sixth- White Oak, was laid down in French style rum, as not all rum produced generation distiller Roberto 2005. These single barrels in France is considered French style. It Serrallés. In keeping with the were aged for 10 years and also has to be distilled in traditional pot company’s birth-date, only 1,865 unblended prior to bottling. stills and using fermented sugarcane bottles have been produced.

DON Q ST. GEORGE SINGLE BARREL 2007 CALIFORNIA AGRICOLE RUM RUM

SERRALLES ST. GEORGE 750 ML 809527 750 ML 32721

Single barrel aged for nine Made from 100% California years in American white oak sugarcane, St. George barrels, laid to age in 2007, California Agricole Rum bottled in 2016. The aroma (formerly Agua Libre Rum) is radiates delicate sweetness over a pure, primal, unapologetic notes of oak wood giving way to expression of fresh California hints of nuts, toasted almonds, cane. The freshly pressed, and spices enhanced with hints uncooked cane juice is of caramel and sweet chocolate. fermented and distilled in their 500-liter copper pot still.

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ST. GEORGE CALIFORNIA CHAIRMAN’S RESERVE RESERVE AGRICOLE FORGOTTEN CASKS juice. French rums have a large presence RUM RUM of congeners resulting from increased (floral and fruity notes). Some ST. GEORGE THE AGENCY BRANDS examples of French style rum include 750 ML 809220 750 ML 442921 Rhum Clement and Rhum J.M. Made from 100% California In 2007, St. Lucia Distillers was RHUM AGRICOLE sugarcane, St. George California struck by a major fire. Most Agricultural rum, or rhum agricole, Agricole Rum (formerly Agua of the distillery was spared. refers to rum produced from sugarcane Libre Rum) is a pure, primal, Due to storage problems, rum juice instead of molasses. This style of unapologetic expression of fresh casks were left in the back of rum tends to be light, contains herbal California cane. The freshly a warehouse and forgotten. and floral aromas and retains much of pressed, uncooked cane juice is These casks blended in 2006 the sugarcane’s flavor. Rhum agricole fermented and distilled in their for bottling in 2007, and were production mostly occurs in the West 500-liter copper pot still. Aged in found in 2011. Average age of the Indies, including the French islands of French oak for three-four years. rum was around 10 years old. Guadeloupe and Martinique.

Martinique is the only locale granted the Appellation d’Origine Controlee (AOC) status for rhum Agricole. CHAIRMAN’S RESERVE CHAIRMAN’S RESERVE SPICED RUM ST. LUCIA RUM RUM RUM

THE AGENCY BRANDS THE AGENCY BRANDS 750 ML 442922 750 ML 442920

Chairman’s Spiced uses the The Chairman’s Reserve Rum Chairman’s Reserve as the base is a blend of column and pot rum, and comes to be with a distillates. Twelve months in long maceration of only natural new American oak and then fruits and spices; cinnamon, aged in used bourbon casks. clove, nutmeg, lemon rind, No age statement, although orange pulp and peels, almonds, the average is five years. Aged as well as local tree bark. 100% rums are blended and return in There are three types of rhum Agricole natural. Average maceration casks for another six months produced in the Rhum Martinique AOC: is between 30 and 40 days. to allow the blend to “marry.’

RHUM BLANC MARTINIQUE - WHITE This type of rum is colorless and has CLÈMENT CLÈMENT been aged for at least three months. If 10 YR CANNE BLEUE aged in barrels, it is aged for no longer than three months. RHUM RHUM

RHUM MARTINIQUE ELEVE THE AGENCY BRANDS THE AGENCY BRANDS SOUS BOIS - CASK AGED 750 ML 57622 750 ML 365520 This rum has been aged locally in oak barrels for no less than 12 months. This is a 10-year-old rhum Canne Bleue is an exceptional agricole that is distilled using white rhum produced from RHUM MARTINIQUE fresh pressed sugarcane juice only blue sugarcane. Clément VIEUX - EXTRA AGED and aged a minimum of 10 Canne Bleue rests for just This rum has been aged locally in oak years in a combination of virgin over six months in a stainless barrels with a capacity of less than 650 and re-charred oak barrels. steel vat and is slowly reduced liters for a period of at least three years. Flavors of raw and charred over time with distilled wood, anise, vanilla and figs. volcanic spring water.

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CLÈMENT CLÈMENT CUVÈE HOMËRE JONONE RHUM RHUM CACHACA Cachaca is the primary spirit made from THE AGENCY BRANDS THE AGENCY BRANDS sugarcane in South America. Also known 750 ML 356228 750 ML 487225 as “ de cana,” cachaça is made from sugar cane juice. It is The Homère is the top of the Aged a minimum of four years technically a rhum agricole, but the Cellar Master’s Selection Series in virgin Limousin barriques methods by which it is harvest and and features the highest rated and re-charred bourbon casks. distilled give it a flavor that is distinctly vintage rums. Minimum of 15 125th anniversary special edition different from the AOC-mandated rhum years aged in French Limousin bottle of Clement VSOP. A agricole produced on the island of Barriques and re-charred colaboration between renowned Martinique. Bourbon Barrles. Each is an graffiti artist Jonone and Rhum ultra-premium rhum comprised Clement. Mahogany color, BRITISH STYLE RUM of vintage eaux-de-vie from roasted cocoa bean aroma and This rum is heavy and dark. It has a the previous 15-years. smooth mellow character. full-bodied profile and is aromatic and pungent.

JAMAICAN RUM This type of spirit is a classic British CLÈMENT CLÈMENT style rum. It is produced in pot stills. PREMIÈRE CANNE SELECT BARREL RHUM RHUM

THE AGENCY BRANDS THE AGENCY BRANDS 750 ML 356223 750 ML 362521

A blanc rhum distilled from Aged in previously used three varieties of Martinique French Oak Barrels that are sugarcane from Habitation re-charred. These barrels Clèment. Distilled only once are selected for their rich and rested for just over nine natural sweetness and months in stainless steel and intense aromatic qualities. then reduced over time with The agricoled rum is aged for distilled volcanic spring water. a minimum of three years. Jamaican rum is classified by its unique use of dunder, a yeast utilized during the fermentation process that is highly acidic and left in stills after the completion of the distillation process. Sometimes, CLÈMENT CLÈMENT dunder is aged and concentrated in tubs V.S.O.P. XO or pits dug into the ground, which are known as dunder pits. Sometimes, the RHUM RHUM sugar- and mineral-rich froth created when sugarcane juice is boiled and THE AGENCY BRANDS THE AGENCY BRANDS concentrated, also known as skimmings, 750 ML 356221 750 ML 57621 are also added to the spirit. The addition Aged for a minimum of four This rum agricole is aged of skimmings and dunder encourage the years in virgin Limousin a minimum eight years in a production of esters, which are highly barriques and re-charred combination of re-charred oak aromatic compounds. Bourbon casks. Made with barrels and virgin oak for a Jamaican rums are classified by their fresh pressed sugarcane flavor profile of honeysuckle, content and include four different juice from Habitation Clèment cocoa, and cinnamon. Made varieties: common cleans, plummers, and distilled in Martinique. with fresh pressed sugarcane wedderburns, and continental flavored. This rum has a moderately juice from Habitation Clèment off dry body full of coconut and distilled in Martinique. and créme bruleé.

continues on page 32 30 Young’s Market Company | Craft & Luxury Spirits | Page 31 RUM DAMOISEAU DAMOISEAU CANE RHUM PURE CANE 55% RHUM RHUM RHUM COMMON CLEANS These rums contain the lowest level THE AGENCY BRANDS THE AGENCY BRANDS of esters. They also have a light, floral 750 ML 482020 1 LITER 482010 aroma. Crafted with fresh pressed Produced using selected PLUMMERS sugarcane juice from the French varieties of sugarcane Plummers are rums with a medium level Caribbean island of Guadeloupe. cultivated on Grande Terre on of esters. They feature a tropical fruit It is distilled once and rested the French Caribbean island of aroma and have more structure than six months in an oak vat before Guadeloupe. Damoiseau Virgin common cleans. it is reduced to bottle proof Cane Rum is exceptional white with the addition of distilled rum crafted from fresh pressed WEDDERBURNS natural spring water. This sugarcane juice, distilled Wedderburns have medium to high level represents the Guadeloupian once. 110 proof (55% ABV). of esters. They are most famous for their style of fine Rhum Agricole. structure and exotic, aromatic flavors.

CONTINENTAL FLAVORED This type of rum has a very high ester content. Continental flavored rums are DAMOISEAU DAMOISEAU the most flavorful and aromatic of all VSOP RHUM XO RHUM RHUM RHUM

THE AGENCY BRANDS THE AGENCY BRANDS 750 ML 482021 750 ML 482022

This rhum has a moderately off- Aged a minimum of six years in dry body and is characterized ex-bourbon barrels, this rhum by its exotic bouquet and has a unique combination of aromas of dried fruits and power and finesse for an aged spices. With a long fade Rhum Agricole. A heavy oceanic of charred sugarcane and character gives an opulent peppery spices on the finish, depth, and the wood and it is a luxuriously exotic treat. sugarcane come together to types of Jamaican rums. They often Aged a minimum of four years release burnt orange peel, mint, exhibit a medicinal aroma, but when in ex-bourbon barrels. cinnamon and tobacco spices. diluted elicit a tropical fruit aroma. They are traditionally added to rum blends to contribute flavor and body. RHUM JM RHUM JM BARBADOS RUM 10 YEAR VINTAGE 2001 15 YEAR VINTAGE 1995 In 1627, the British colonized Barbados. After their tobacco trade was deposed RHUM RHUM by Americans, the residents the island THE AGENCY BRANDS THE AGENCY BRANDS of Barbados began growing sugar, and 750 ML 752824 750 ML 752821 in turn, began producing rum. Barbados produces several varieties of rum, This rhum’s depth of flavor is Rhum J.M uses 100% estate most distilled from molasses, and their unmatched. Rhum Agricole grown sugarcane. Within 24 specialty is flavorful, rich style. Many delicately aged in re-charred hours of the sugarcane being local distilleries use traditional pot stills Bourbon barrels and allowed harvested, it is pressed to extract and age in oak barrels to stick with to naturally reduce and bottled its aromatic juice, to be crafted tradition. In 1703, the world’s oldest at “cask strength” creating a into a rhum Agricole. After some documented rum brand, Mount Gay, boldly flavored, single vintage time to mellow in stainless steel, was founded in Barbados. aged rhum. this rum ages for 15 years in re-charred Bourbon barrels and is bottled at cask strength.

continues on page 33 Young’s Market Company | Craft & Luxury Spirits | Page 32 RUM RHUM JM RHUM JM BLANC 100 PF BLANC 80 PF RHUM RHUM CUBAN/SPANISH STYLE RUM THE AGENCY BRANDS THE AGENCY BRANDS This style of rum is light and has a clean 750 ML 52813 1 LITER 52813 flavor profile that features floral aromas.

Three varietals of sugarcane are Rhum J.M is the smallest Rum produced in Puerto Rico follows used to make this rhum. These producer of Rhum Agricole this pattern with its delicate, light rum. thre varietals exhibit intense in Martinique and is the last Most Puerto Rican rum is produced flavors of fresh cut grass, 100% estate grown sugarcane continuously in column stills using dandelion, banana and exotic rhum on the island. This rhum highly purified distillates. Some specialty tropical fruit. This rhum agricole agricole is distilled in Martinique rum products, however, use pot still is distilled in Martinique and the and the sugarcane is 100% distillation methods instead. sugarcane is 100% cultivated on cultivated on the volcanic Spanish settlers arrived in the New the volcanic slope of Habitation slope of Habitation Bellevue. World with knowledge on how to Bellevue. produce alcohol due to their expertise in producing brandy. They also brought their equipment with them in order to continue the practice. It was not long RHUM JM GOLD RHUM JM before they began using sugarcane and (ELÈVE SOUS BOIS) VO local fruits to produce alcohol. RHUM RHUM

THE AGENCY BRANDS THE AGENCY BRANDS 750 ML 752925 750 ML 752921

Aged for a minimum of twelve Aged for three years in new months in re-charred Bourbon American Oak and re-charred Barrels, which gives the spirit a bourbon barrels. This rhum rich golden color and softens exudes brioche bread, the big earthy and fruity flavors. persimmon and grilled tropical These flowers are derived from fruit. This rhum agricole is the terroir and the sugarcane. distilled in Martinique and This rhum is well balanced the sugarcane is 100% with wood and terrior. cultivated on the volcanic Spanish rums are classified by their fruity, slope of Habitation Bellevue. brandy-like fragrance and the dominant raisin, berry and current flavors. Some of these rums use column still distillation, but most are produced using pot still RHUM JM RHUM JM distillation methods. VSOP XO QUALITY AND STYLE RHUM RHUM Five factors influence the quality and style of each rum: the source of the THE AGENCY BRANDS THE AGENCY BRANDS sugar, the length of fermentation, the 750 ML 752926 750 ML 752927 type of still used, the duration of barrel- V.S.O.P. is created by aging Aged for a minimum of six years aging, and the strength of the rum at rhum three years in re-charred in re-charred Bourbon barrels, bottling. Rum gets its sugar source from bourbon barrels and finished resulting in a comprehensive either sugarcane or molasses. Short for an additional year in aged rum loaded with spice, fermentation periods result in light rum, lightly toasted new American dried fruit, dark chocolate while longer periods result in dark rum. oak barrels. Reduced to and a remarkable finish. Pot distilled rums are light, while column 43% ABV with pure volcanic distilled rums are heavier. spring water from the slopes of Habitation Bellevue.

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SAFETY DANCE INGREDIENTS: BY THE SEA STAR CLUB PRIMARY - RHUM JM BLANC OTHER SUGARCANE SECONDARY - AMARO MONTENEGRO FEATURING BASED SPIRITS MODIFIER - LIME MOUNT GAY RHUM JM BLANC BATAVIA MODIFIER - SAGE This spirit is made from sugarcane and MODIFIER - CANE SYRUP red rice and is fermented using yeast RUM DASH - TOBACCO BITTERS local to Indonesia, where it is produced. The name derives from history. In the 600s, the Indonesian island of Java I wanted to make an Agricole drink that was savory and refreshing. Adding was known as Batavia. Batavia was part sage to the Rhum JM brought out some vegetal notes of the Agricole, while of the Dutch East Indies. This spirit is the Montenegro added a sweet and bitter component. Baking spices from usually pot-distilled and goes through the tobacco bitter round out the drink, creating an earthy daiquiri. no aging process. It is highly aromatic. - Alicia Walton

FUN FACTS ABOUT RUM Sailors in the British Navy regularly consumed rum mixed with lime juice because it was said to fight off scurvy. The ration they were given was often called a “tot o’ rum.” NEVER SAY DIE INGREDIENTS: BY PROHIBITION 11/2 OZ CANA BRAVA 7 YR 3/4 OZ LEMON FEATURING CANA BRAVA 7 YEAR 3/4 OZ HUCKLEBERRY ALLSPICE HONEY 4 DASHES R&D SARSAPARILLA BITTERS EGG WHITE

It was a take off a traditional rum sour with a wintery holiday with the huckleberry allspice honey we make at the . The Sarsaparilla bitters pair nicely with the caramel/vanilla notes from the rum. - Ryan Andrews

The concept of triangular trade began when slaves were traded for sugar, rum and other desirable items carried by missionaries. This was referred to as “rum and bible.” INGREDIENTS: About 12 million gallons of rum were NACIONAL SPECIAL consumed by early American colonists BY TEST PILOT 11/2 OZ CANA BRAVA RUM on an annual basis. 1/4 OZ GIFFARD ABRICOT DU ROUSSILLON FEATURING 1/8 OZ ST GEORGE BRUTO AMERICANO British Admiral Lord Horatio Nelson, CANA BRAVA 7 YEAR who died at the Battle of Trafalgar, had 1/8 OZ PEYCHAUDS APERTIVO his remains preserved in a cask of rum 3/4 OZ LIME before he was laid to rest. 1/2 OZ PINEAPPLE CORDIAL Today, more than 80 percent of the RINSE DAMOISEAU AGRICOLE 100 PROOF world’s sources of rum come from Puerto Rico. This is because most of Add all ingredients but the Damoiseau to a cocktail shaker. Rinse chilled the sugarcane used for production cocktail coupe glass with the Damoiseau Agricole rhum. Shake vigorously comes from there. and strain into a chilled cocktail coupe glass. Garnish with edible flower.

Pineapple Cordial: Either use small hands pineapple gum syrup, or do this: 1:1 fresh squeezed and strained pineapple juice and organic white sugar. Fortify every 32 oz of cordial with .75 oz smith and cross overproof rum. - Brandon Ristaino

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MOUNT GAY RUM

BLACK BARREL XO

Small Batch Reserve Cask Hand Crafted Rum Hand Crafted Rum

A small batch handcrafted blend from a high Mount Gay XO is an opulent blend of the finest proportion of pot still rums. Aged in toasted spirits aged for eight to 15 years. Where Eclipse bourbon oak barrels, then finished in charred is floral and fruity, Extra Old blends significantly oak bourbon barrels, for a bold complex taste. older barrels of mainly double pot distillates that This unique technique releases aromas of have rounded these crisper notes into a subtler spice balanced with oaky vanilla and almond balance. It exudes the finesse that only time can overtones, the signature notes of Mount Gay’s bring and offers a true taste of paradise from smooth and refined Barbados rum. the rum that invented rum.

Every barrel is hand-selected and artfully Neat or on the rocks, perfect with tonic or as a blended by our Master Distiller Allen Smith. cocktail floater. An excellent replacement for bourbon-based cocktail drinks.

MASTER SELECT

Only 12,000 Bottles Worldwide

The 1703 Master Select blend features a blend of copper column and copper pot rums from Mount Gay’s oldest reserves – ranging from 10- to 30-year-old rums – created and hand- picked by Master Blender Allen Smith. Smith has been the talented innovator of some of Mount Gay’s newest and most popular rums, including Mount Gay Black Barrel, Mount Gay XO Cask Strength and Vol.1 and Vol.2 of the Origin Series Collection.

The company releases just one batch of 1703 Sugarcane Molassas Heritage, Barbados 1703 Maturing Master Select annually.

34 Young’s Market Company | Craft & Luxury Spirits | Page 35 RHUM J.M GRASS TO GLASS

SUGARCANE

From the hot and humid volcanic slopes of Mt. Pelée, we select three varietals of sugarcane to perfectly capture the micro-climatic tropical character of the Rhum J.M estate. The harvest season lasts barely 100 days when the sugar is at its peak and the fields are dry. Immediately after being cut, the sugarcane is crushed to capture its peak aromatic juice and placed in open top fermentation tanks for approximately 24 hours before the batch moves on to distillation. Rhum J.M is aged in American oak casks, the majority being re-charred Bourbon barrels that have been seared and scraped in-house. Our rhum is then reduced to bottle proof with volcanic mineral water sourced from our estate.

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RHUM J.M CANE TO CASK

OUR BARRELS

Rhum J.M chars its own barrels, waking up the in the wood to allow the rum to extract rich natural wood flavors. As the rum ages, about 8-9 percent of the barrel’s volume evaporates. At the same time, due to the intense tropical humidity, alcohol evaporates faster than water, naturally reducing the proof of the rum in the cask. To slow down this process, known as angel’s share, the barrels are topped off with rum from the same batch from a neighboring barrel. The empty casks left over are re-charred to be used again for future vintages. Only a select few casks are reserved to age long enough and are released as 10-year-old and 15-year-old vintages, bottled at cask strength, making these the purest of rum expressions in the world.

THE MAKER

Nazaire Canatous has been the heartbeat behind Rhum J.M for more than 45 years, beginning alongside his father when he was first old enough to roll a barrel of rum. After taking over for his father, who had been the distiller at J.M for almost 50 years, Nazaire has preserved the traditional ethos behind J.M, which is to capture the organic flavors and natural aromas of the sugarcane and the terroir. As a single domain sugarcane rhumerie, the prestigious quality of Rhum J.M is due to a simple commitment to the precious crops of sugarcane cultivated on the estate, utilizing the local volcanic mineral water, conditioning and charring the barrels to specification, under the stewardship of Nazaire Canatous and his father before him.

Barrels Rhum J.M V.S.O.P. Nazaire Canatous

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world-class portfolio of aged rum following the rich heritage of the brand, while also pursuing new and MODERNITY profound flavors and finishes for the evolving Rhum Clément portfolio. As an overseas department of France, the people of Only the rums of Martinique, crafted by distilling Martinique live and work under the French and EU fresh fermented sugarcane juice, have the right labor systems. Residents typically work 35 hours a to bear the label Appellation d’Origine Contrôlée week, have free healthcare, have an average of 25 “Martinique”, followed by the term, “Rhum Agricole” days of paid vacation a year, and access to state (Agricultural Rum), which meets high standards funded education. regarding:

sugarcane fields sugarcane variety EVOLUTION sugarcane juice extraction fermentation distilation process Rhum Clément believes to honor tradition; one oak cask maturation must evolve to be contemporary. In the Clément Ouillage aging process cellars, there are a variety of oak casks of different topping off evaporated rum origins and toasts to create the Rhum Clément age statements profile, as well as to experiment with different CLÉMENT finishes. Following these same principles, a Following sugarcane crush, fresh cane juice range of local liqueurs, Mahina Coco and Créole ferments into sugarcane wine to approximately 5% Shrubb, have been developed, which pay homage RHUM ABV, and then is distilled once, between 65% and to our culture and allow our fans to appreciate 75% ABV in a traditional Créole Column still. After a Clément in a variety of experiences, from minimum of three months resting in stainless steel cocktails to sipping occasions. These liqueurs vats, the rum is either transferred to oak casks for are part of our Mixing Collection - a contemporary HERITAGE aging, or bottled as Rhum Agricole Blanc. line of rhums and liqueurs specifically designed to be the ultimate cocktail mixing rhum.

Known as the Mecca for Rhum Agricole, Habitation Clément was founded in 1887 by the Mayor of Le François Martinique, Dr. Homère Clément, known today as the “father of Rhum Agricole.” The 18th century sugar plantation characterizes heritage and craftsmanship; and carries a legacy of time- honored expertise as one of the established leaders of Martinique Rhum Agricole in the world of fine sophisticated spirits. Today Habitation Clément welcomes over 125,000 visitors per year, promoting local contemporary art and celebrating the Clément legacy of world-class Rhum Agricole.

Charles Clément was the first to bottle rum, thus creating the first brand of Martinique Rhum Agricole. He branded his bottles with his father, Homère Clément, on the front label honoring his legacy. Following this intense passion, Clément has never relinquished the role to be the leading ambassador to the world for Martinique Rhum Agricole. Our Cellar Master, Robert Peronet, carries on with this dedication to the craft, which had been passed onto him from when he first took over the duties as Cellar Master in 1990. Since then, he has curated a (top) aging rhum, (bottom) Habitation Clément

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The Damoiseau brothers use the same tools their grandfather used when he acquired the distillery in SUSTAINABILITY 1942. From the natural flowing artesian well used to source its water, to the mushroom covered walls of The spent sugarcane, known as bagasse, is fired in the distillery, to the original oak vats used to condition a furnace to power the distillery. Unused bagasse the rum, Rhum Damoiseau’s character has come to is then mixed with expended sugarcane wine from be from treasured resources and techniques passed the column, processed with calcium to control PH down over the last three generations. Large oak vats levels, composted, and spread over the sugarcane are used to mellow the rum after distillation, which fields as an organic fertilizer. softens the body but does not add any color. From these vats, the rum is transferred to oak casks for aging, filtered and bottled as white rum; or released unfiltered as “rhum paille,” the traditional white rum MATURITY the locals in Guadeloupe are accustomed to.

The signature cane forward flavorful bouquet of From the windswept sugarcane fields on the Damoiseau’s Rhum Agricole Vieux results from Atlantic coast of Guadeloupe, to the simple crush the natural alchemy of raw agricole blanc applied and distillation techniques passed on by their to oak barrels, which have been muted by the father, to the aging directly on used American previous passages of American whiskey. This whiskey barrels, the Damoiseau brothers strive to DAMOISEAU results in an uncanny aged rum with complex and carry on simple habitual methods of generations unexpected flavors not normally achieved in rum. past. The results have proven to be a winning A sharp contrast between the cooler temperatures formula, leading Rhum Damoiseau to become a at night versus the hot day temperatures allows for RHUM benchmark for Rhum Agricole. With its astonishing more extraction between the rum and the wood to savory flavor profile, Damoiseau is the signature create an aged rum of unparalleled quality. Guadeloupian Rhum Agricole. GRANDE TERRE!

Located in Le Moule, on the eastern tip of Grande Terre Guadeloupe, the Bellevue distillery was originally established at the end of the 19th century by a Mr. Rimbaud of Martinique. Roger Damoiseau purchased the distillery in 1942. Under the direction of subsequent generations of the Damoiseau family, Rhum Damoiseau has become the leading marque of Rhum Agricole, accounting for more than one out of every two bottles sold from the nine distilleries of Guadeloupe.

From the arid micro-climate and oceanic slopes of Grande Terre, Damoiseau has built its name in Agricole with sugarcane of notable higher sugar concentration and strong aromatic qualities. Although following the same standards of quality regulated upon their competitors in Martinique, Damoiseau is not restricted to varietals of sugarcane or distillation regulations, thus allowing for more innovation and freedom in developing their distinctive style of Rhum Agricole. Rhum Damoiseau is cherished for its savory character and rustic profile, making this rum ideal for those who quest for new flavors from old-world spirits. (top) Damoiseau cellar (bottom) gates to the Damoiseau distillery

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CHAIRMAN’S RESERVE AN IMMORTAL CLASSIC

THE CREATION

Chairman’s Reserve was created by Laurie Barnard, the last founding family member to hold the Chairman’s position at St. Lucia Distillers. He created a splendid rum, steeped in the 80 plus years of St. Lucian rum heritage and the legacy of the Barnard family. To create Chairman’s, he experimented with blending respective casks of double distilled pot still rum and column still rum. By returning the blended rum back into oak barrels for additional aging, Laurie Barnard created a soft, well-balanced, and flavorful spirit that has become the benchmark for St. Lucian rum.

The Barnard family first settled in St. Lucia in the 1930’s and established their distillery by making rum from the molasses produced by the island’s massive sugar plantations. Due to the rise of the European sugar beet, the local sugar industry was forced into extinction. This lead to negative effects on the island’s growing rum trade. With few choices remaining, the last two distilleries formed a joint venture and consolidated their operations to the picturesque Roseau Valley, creating what is known today as St. Lucia Distillers. With this history behind him, Laurie Barnard took it upon himself to restore St. Lucia’s rum providence and created Chairman’s Reserve, which has re-established the prestige of St. Lucia’s rum culture.

Since the last sugar plantation in St. Lucia closed in the 1960’s, extinguishing the previous source of molasses, St. Lucia Distillers has sourced rich molasses from British Guyana. Due to their long-standing commitment to only use Guyanese molasses, and the small capacity of the distillery; Chairman’s Reserve is predicated on top quality and distinction. Having multiple vats of molasses with various yeast strains, and the diversity of a two column still and a variety of pot stills, the distiller and master blender have superb opportunities to craft a wide spectrum of enchanting flavors. This has made Chairman’s Reserve an absolute “must-have” rum.

After several challenges the Barnard family has faced over the years, one would think the horrific fire in 2007, which destroyed the administration building and laboratory as well as some aging and blending facilities, would lead to the distillery’s ultimate demise. However, this was not the case. The team reorganized, and after a few years working from a converted warehouse, the staff moved into a new administration building and laboratory. As they settled in, several casks of Chairman’s Reserve that were salvaged from the fire were discovered in the back of a temporary storage container. These rums had accidently aged too long for the original Chairman’s Reserve, and thus Chairman’s Forgotten Casks was born. As an exceptional sipping rum, the unfortunate circumstances that lead to Chairman’s Forgotten Casks have given St. Lucia Distillers a rum that is considered today one of the very best rums in world.

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FOURSQUARE RUM OUR RUM

DISTILLERY MARK II INTERNATIONAL PORT CASK FINISH SPIRITS CHALLENGE A blend of both Artisanal Pot and Traditional Twin Column Coffey 2016 Exceptional molasses rums. Aged initially SILVER Cask Selections for three years in used Bourbon Barrels, and then for another six years in used Ruby Port Casks. Foursquare Rum Distillery is located on a former Bottled at 40% ABV sugar plantation that dates back to 1636 within the tiny Caribbean island of Barbados. Founded by the Seale family, distilling operations and blending are currently directed by RichardSeale, 4th Generation Trader/Distiller. MARK III INTERNATIONAL SPIRITS CHALLENGE Exceptional Cask Selections represent the 2004 SINGLE BLENDED unique, and rare offerings of Foursquare Rum A blend of both Artisanal Pot and Distillery that Richard has hand selected, his Traditional Twin Column Coffey 2016 personal aging experiments only released when molasses rums. Aged for 11 TROPHY he feels they are of exceptional quality. These are years in used Bourbon Barrels. INTERNATIONAL one of a kind expressions, available for a limited Bottled at Cask Strength SPIRITS CHALLENGE time, and showcasing truly unique approaches - 59% ABV to both Rum blending and maturation.

2016 All of the Exceptional Cask Selections have GOLD been matured in Barbados in a tropical climate - accelerating multiple aspects of the maturation process, in many cases aging 2-3x faster than if MARK IV INTERNATIONAL in Europe or a more temperate climate. ZINFANDEL CASK BLEND SPIRITS CHALLENGE A blend of both Artisanal Pot and INTERNATIONAL Traditional Twin Column Coffey 2016 SPIRITS CHALLENGE molasses rums. Aged for five GOLD years in used Bourbon Barrels, 2016 GOLDEN BARRELL and then for another six years in RUM PRODUCER RUM AWARDS used Zinfandel Barrels; blended OF THE YEAR with 11 year old Single Blended 2016 Foursquare was also recently referred to as Rum aged in used Bourbon BEST NEW RUM Barrels. Bottled at 43% ABV “the Pappy of Rum” by Wall Street Journal Best IN THE UK Selling Author Fred Minnick.

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86 SPIRITS COMPANY ALTAMAR 1 LITER 218013 750 ML 936226

100% Blanco Tequila, This single estate tequila is bottled at 43% APV. Product released annually, similar to a of Arandas in the highlands of wine vintage. Each year the agave , . Estate grown is harvested from a different ranch agave from fifth generation agave showcasing the effects of terroir, cultivators; the Vivanco Family. making each release different.

TEQUILA OCHO TEQUILA OCHO REPOSADO AÑEJO TEQUILA TEQUILA

ALTAMAR ALTAMAR 750 ML 265624 750 ML 908924

Aged eight weeks and eight days Aged a minimum of 12 months in used whiskey barrels. Each in used whiskey barrels. Each year the agave is harvested from year the agave is harvested from ANGELISCO a different ranch showcasing a different ranch showcasing the effects of terroir, making the effects of terroir, making each vintage release different. each vintage release different. TEQUILA TEQUILA OCHO ANGELISCO EXTRA AÑEJO BLANCO 100% AGAVE TEQUILA TEQUILA

ALTAMAR BACKBAR PROJECT 750 ML 98923 750 ML 349320

Angelisco is a family by choice. Our Aged for over three years in Produced in the Highlands of individual stories may vary, culturally used whiskey barrels. Each year Jalisco. Distilled by the Aceves and historically, but we unite to create the agave is harvested from family, single-estate grown. Piñas a timeless spirit. Angelisco Tequila is a different ranch showcasing (hearts of agave) are steam produced in the Highlands of Jalisco, the effects of terroir, making cooked for 24 hours. Open- Mexico, from blue weber agave grown each vintage release different. air fermented for 72 hours. in the deep red, mineral-rich, volcanic soil within the Golden Triangle of the Los Altos region. Nurtured by the hands of the Aceves family, with over 100 years ANGELISCO HERRADURA of craftsmanship, Angelisco provides the REPOSADO SELECCION SUPREMA finest of premium, small-batch . TEQUILA TEQUILA

BACKBAR PROJECT BROWN-FORMAN 750 ML 349321 750 ML 304225

Tequila is rested for nine months Aging for four years gives this in used bourbon world-class tequila its amber barrels. Barrels are blended color and spectacular flavor back together and allowed to blend of rose petal, vanilla and rest in stainless steel for two citrus with an amazing aroma weeks before being bottled. and sweet cocoa-like finish.

Young’s Market Company | Craft & Luxury Spirits | Page 43 TEQUILA TAPATIO TAPATIO BLANCO BLANCO “B 110” TEQUILA TEQUILA

CHARBAY CHARBAY 1 LITER 633512 1 LITER 633513

The estate grown agave is 110 proof (55% ABV) is rested slowly roasted for four days, eight-12 months in Stainless juiced and fermented with the steel. This 75-year-old tequila Camarena family’s heirloom is one of Mexico’s last “Old yeast culture. Rested eight World” distilleries. Produced months in stainless steel. at the La Altena facility.

TAPATIO TAPATIO REPOSADO AÑEJO TEQUILA TEQUILA

CHARBAY CHARBAY A B O U T 1 LITER 633511 1 LITER 633510 T E Q U I L A Aged eight months in used Aged 18 months in used Jim American Oak. Beam American Oak. Agave is Agave is hand-picked, slowly hand-picked, slowly roasted TEQUILA is a spirit made from blue roasted for four days, juiced for four days, juiced and agave. It originated in the Mexican city and fermented with the family’s fermented with the family’s of Tequila. The volcanic soil in Tequila is heirloom yeast culture. heirloom yeast culture. suited well to grow the plant. More than 300 million blue agave plants are harvested from Tequila each year. TAPATIO EXCELENCIA SUERTE According to Mexican law, tequila can be EXTRA AÑEJO BLANCO produced only in Jalisco and four other TEQUILA TEQUILA Mexican states. Mexico also is granted the international right to use the word CHARBAY MAHOLO “tequila.” The United States recognizes 1 LITER 633514 750 ML 547626 that tequila can be produced only in Mexico. Distilled in 1996. Aged for Handcrafted from 100% four years in new American Tahona crushed Blue Weber HARVESTING oak (#4 char) and in glass for Agave, Suerte Blanco is Months before the agave plant is harvested, 13+ years. Agave is hand- rested for a minimum of two a Mexican farmer — known as a jimador picked, slowly roasted for four months in stainless steel — uses a coa, a sharp cutting tool, to days, juiced and fermented. tanks prior to bottling. prepare the plant for harvest. To achieve this, the jimador removes the central flower spike, which forces the plant to send sap to its heart, allowing the agave’s SUERTE SUERTE sugar to concentrate and become ready REPOSADO AÑEJO for harvest. TEQUILA TEQUILA

PRODUCTION MAHOLO MAHOLO In order to harvest the agave plant — 750 ML 547627 750 ML 547628 which must be the “Blue Weber” variation — the jimador must remove the pencas, or Made from 100% Tahona crushed Made from 100% Tahona leaves. The hearts, piñas, of the plant are Blue Weber Agave, tequila is crushed Blue Weber Agave, transported to the ovens of the distillery. aged in charred White American Suerte Añejo is aged in charred Oak whiskey barrels for seven American White Oak whiskey months. A perfect balance of barrels for 24 months, twice as resting time, oak, and pure Agave. long as the industry standard. continues on page 45 Young’s Market Company | Craft & Luxury Spirits | Page 44 TEQUILA SUERTE JOSE CUERVO EXTRA AÑEJO RESERVA DE LA FAMILIA TEQUILA TEQUILA The piñas are baked slowly in order to MAHOLO PROXIMO break down the complex starches into 750 ML 547629 750 ML 576426 simple sugars. The baked piñas are mashed or shredded under a tahona EXTRA Añejo is made using An Extra Añejo tequila from the (a large stone wheel). The juice that is 100% Tahona crushed Blue Cuervo family’s private collection. extracted from this process is then poured Weber Agave that has been Each bottle is made using only into stainless steel or wooden vats and double distilled and aged in agave harvested after seven-12 left several days to ferment. This process charred American White Oak years, and aged three years in results in a , or a liquid with low whiskey barrels for five years. French and American oak barrels. alcohol content. The wort is distilled once and then a second time to produce clear tequila. Some distillers repeated the ORGULLO SILVER BY ORGULLO REPOSADO distillation process a third time, but some PUEBLO VIEJO BY PUEBLO VIEJO tequila producers regard this as a mistake because it removes some of the tequila’s TEQUILA TEQUILA flavor. After distillation, the tequila is bottled as “blanco” tequila. To produce a mellower SAZERAC SAZERAC flavor or amber colored tequila, instead of 750 ML 60228 750 ML 60225 being bottled after distillation, the tequila will be left to age in wooden barrels. These expressions are made These expressions are made from only the best blue agave, from only the best blue agave, harvested from the rich soil harvested from the Los Altos of the Los Altos de Jalisco de Jalisco region and distilled region and distilled with with spring water. Aged for 11 the purest spring water. months in white oak barrels.

ORGULLO AÑEJO BY SIETE LEGUAS PUEBLO VIEJO BLANCO TEQUILA TEQUILA

SAZERAC SAZERAC 750 ML 60220 750 ML 654242 LOWLAND VS. HIGHLAND Blue agave plants grown in warmer These expressions are made The agave is distilled at Gonzalez lowland areas provide tequila with a from only the best blue agave, family’s two distilleries with two vegetal, earthy, and black pepper flavors. harvested from the Los Altos different methods; Tahona and Alternately, agave grown in the cooler de Jalisco region and distilled Molino. Once the juices are Los Altos highlands result in sweeter, with spring water. Aged for combined, they are distilled in fruiter tasting tequila with floral notes. 24 months in oak barrels. copper pot stills and filtered. CLASSIFICATIONS BLANCO: Also referred to as plata, white SIETE LEGUAS SIETE LEGUAS or silver, is bottled directly after distillation, REPOSADO AÑEJO or is aged for less than two months in neutral oak or stainless steel barrels. TEQUILA TEQUILA REPOSADO: This tequila is aged for two SAZERAC SAZERAC months to a year. 750 ML 65423 750 ML 65422 AÑEJO: This type of tequila is aged for one to three years in oak barrels. The agave is distilled with two This Añejo Tequila ages different methods; Tahona for 24 months in white oak EXTRA AÑEJO: This tequila is aged more and Molino. eight months barrels. The agave is distilled than three years in oak barrels. in white oak barrels have at Gonzalez family’s two made Reposado 7 Leguas, distilleries with two different the only one in its class. methods; Tahona and Molino.

44 Young’s Market Company | Craft & Luxury Spirits | Page 45 TEQUILA SIETE LEGUAS EXPRESIONES D’ANTANO DEL CORAZON TEQUILA TEQUILA

SAZERAC SAZERAC T1 750 ML 65427 750 ML 65722 Choice white oak barrels Corazon acquired the best barrels and five long years of patient from the Buffalo Trace Antique aging produce the epitome Collection. Using these barrels TEQUILA UNO of tequila sophistication. The from Buffalo Trace provided oak barrel is a mere frame for its own flavor and unique a masterpiece in character. characteristics to the Tequila.

100% AGAVE AZUL CASA SAN MATÍAS CASA SAN MATÍAS GRAN RERSERVA REY SOL EXTRA AÑEJO TEQUILA TEQUILA “Voted #1 Best Craft Tequila of 2016” SAZERAC SAZERAC - USA TODAY 750 ML 60120 750 ML 60120 READERS’ CHOICE AWARD This tequila is aged for three Made from only the best blue T1 Tequila Uno is a family of five years in French white oak barrels. agave, harvested from the rich soil meticulously handcrafted, luxury tequilas The results are an exquisite of the Los Altos de Jalisco region, by artist and Master Distiller Germán flavor of toasted seeds and a and distilled with the purest Gonzales Gorrochotegui. Germán makes bright amber color. To get the full spring water. Aged six years in T1 in Mexico at his Tequilera Distillery in flavor try it with plain chocolate. French White Oak Barrels. the heart of Tequila, Jalisco.

Each of T1’s five varieties are made T1 SELECTO using traditional methods, passed down by Germán’s father, to deliver a pure and BLANCO T1 ULTRA FINO balanced flavor. TEQUILA TEQUILA

The Tequila Uno family is... THE AGENCY BRANDS THE AGENCY BRANDS 750 ML 230421 750 ML 230420 ULTRA FINO: BLANCO We use very mature , 100% blue agave. Mature SELECTO: BLANCO and a slow, low proof distillation agaves from Atotonilco in EXCEPCIONAL: REPOSADO to acquire as much agave the Highlands of Jalisco. ESTELAR: AÑEJO flavors as possible. Very A high proof distillation to SENSACIONAL: EXTRA AÑEJO herbal. A little higher in proof acquire notes of citrus from (86) to get the right balance. the agave. Double Distilled.

T1 EXCEPTIONAL T1 ESTELAR REPOSADO AÑEJO TEQUILA TEQUILA

THE AGENCY BRANDS THE AGENCY BRANDS 750 ML 230422 750 ML 230423

Rested for six to eight months Aged for 20 to 24 months in in the oldest used scotch used scotch barrels to acquire whisky barrels. This is done dryness. Unique combination specifically to acquire the of agave, vanilla, orange peel velvet of wood without losing flavors from the soil and a the freshness of the agave. soft ending bitter chocolate.

Young’s Market Company | Craft & Luxury Spirits | Page 46 TEQUILA T1 SENSACIONAL TEARS OF LLORONA EXTRA AÑEJO EXTRA AÑEJO TEQUILA TEQUILA

THE AGENCY BRANDS THE AGENCY BRANDS TEARS OF 750 ML 230424 1 LITER 230410 LLORONA Aged in scotch barrels for 3.5 Aged for five years in used Scotch years. Deep wood flavors with barrels to create dryness, for five lighter citrus flavors of the earth years in brandy barrels to build EXTRA AÑEJO and green tones from the agave. sweetness and for five years in Higher alcohol content (84). sherry barrels to gain fruitiness, all three are then blended together.

100% AGAVE AZUL EL DIABLO INGREDIENTS: BY FIFTH & ROSE, 2 OZ TEQUILA CABEZA PENDRY HOTEL 1/2 OZ LIME JUICE “The Pappy Van Winkle of tequila.” 3/4 OZ FRESH GINGER SYRUP FEATURING -Food & Wine Magazine TEQUILA CABEZA 1/4 OZ CASSIS NOIR DE BOURGOGNE TOP SPARKLING WATER “This is a sipping tequila of the highest order — a rich, complex that’s This tequila highball is light and refreshing, with just the right amount of more like a high-end scotch or cognac, spice from the ginger. The perfect cocktail for the sunny San Diego weather. and perfect for an after-dinner drink or a Garnish with candied ginger and a lime wheel. New Year’s toast.” - Thomas Tompkins -Men’s Journal

“If ever there was a tequila to turn the head of a whiskey lover, this is it.” SAM FLORES INGREDIENTS: -The Wall Street Journal BY TRICK DOG PRIMARY - TEQUILA OCHO BLANCO “Tears of Llorona takes tequila-aging a SECONDARY - ANCHO REYES ORIGINAL step further, blending tequilas matured FEATURING MODIFIER - HORCHATA TEQUILA OCHO BLANCO in three distinct barrels — scotch, sherry MODIFIER - LIME and brandy — a balancing act rarely GARNISH - PEAR seen outside of premium whiskey.” -The New York Times Served on the rocks. We were excited at the prospect of creating our own Ultra rare, hand crafted, horchata and presenting it in a cocktail. Both Tequila Ocho and Ancho Reyes multi-barreled, extra añejo tequila seemed like a wonderful fit for the drink. To tie it all together we serve in the from German Gonzalez. traditional cup that one would have horchata in, while in Mexico. - Morgan Schick

MARGARITA INGREDIENTS: BY PETTY CASH TAQUERIA 2 OZ TEQUILA OCHO PLATA 1/2 OZ LEMON JUICE FEATURING 1/2 OZ LIME JUICE TEQUILA OCHO PLATA 1 OZ CITRUS SPIKED AGAVE CURAÇAO

Combine 8 oz. agave nectar with 6 oz. filtered water, and the zest of one lemon and one lime. Blend to fully incorporate ingredients and let rest for 20 min so that the citrus zest may infuse into the agave nectar. Strain through a fine strainer. Add 14 oz. Giffard or Cointreau. Add ice, shake and strain over fresh ice into a double old fashioned glass. - Hilary Chadwick

46 Young’s Market Company | Craft & Luxury Spirits | Page 47 TEQUILA

TEQUILA OCHO 100% PURE AGAVE

OUR DISTILLER OUR FAMILY

Carlos Camarena, a third generation tequilero, is the Master Distiller The Tequila Ocho story begins with the Camarena family, who of Tequila Ocho - made at the La Altena distillery in Arandas, Jalisco, started making tequila in 1937 and are now in their third generation Mexico. He is among the most respected producers because of the as tequila producers. This family is one of the few that still make fine products that he makes. He has been recognized with numerous tequila in the slow, artisanal way. With the Camarenas nothing is awards such as: A medal for his contributions in the Tequila Industry rushed or hurried during the whole process, from the growth of the from the President of Mexico (2010). “The Distiller of the Year” agave to the final distillation. award from the San Francisco Spirits Competition (2005). A gold All tequila made by Carlos, at La Alteña, is produced exclusively star from the world marketing organization (2009). Tequila Ocho from agave from their own fields, a fact that few other producers can has also been recognized in the Top 10 Best Tequilas by Drinks claim. Because the production is small-batch and carefully done, International for the last four years (2014-2017), an accolade made the heart and passion of the Camarenas’ Mexican soul is in each even more impactful as the award is based upon a survey of the top drop of their tequila. The family have only ever made 100 percent bars and bartenders globally. agave tequila.

Master Distiller Carlos Camarena

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TEQUILA OCHO 100% PURE AGAVE

TERROIR

“Terroir” is the French term used to describe the natural elements (influences) that have an effect on agriculture, most notably applied to grapes grown for wine use. These elements include soil composition, altitude, temperatures day and night throughout the year, rain fall, humidity and exposition to the sun and winds.

It is becoming increasingly understood and agreed upon that the concept of “terroir” also exists within the growing of agave and the resulting tequila made from it. In Jalisco, the largest tequila producing there are two main regions for agave growing and tequila production – “Tequila Valley” and “Los Altos.” It is said that the tequilas made in Tequila Valley are masculine, forward in flavour, with an earthy, peppery and herbal taste profile. In comparison, tequilas made from agaves grown in Los Altos are feminine, softer, rounder, more fruity and floral.

Tequila Ocho takes the exploration of terroir in tequila a giant step forward by only producing batches of tequila from single fields (ranchos), much the way fine Burgundy wine is produced. For example, in the village of Vosne Romanee in Burgundy, wine is produced with the following appelations: Les Beaux Monts, La Montagne and Aux Brulees to name a few. Tequila Ocho has done the same thing by producing in Arandas the following names: El Carrizal, Las Pomez and Puerta del Aire. Just three of 13 estates produced thus far, and of a total of 70+ that the Camarena family owns or maintains.

Production Still Drip Distillery

Young’s Market Company | Craft & Luxury Spirits | Page 49 Young’s Market Company | Craft & Luxury Spirits | Page 49 TEQUILA

PROCESS

A WINNING PARTNERSHIP Tequila Ocho is made by Carlos Camarena, a third generation Tequilero, in partnership with Tomas Estes. This dynamic partnership delivers heritage and tradition, coupled with innovation. Carlos and Tomas produce tequila that is made slowly in an artisanal way. The result is a fine quality spirit that accentuates the agave flavor. It is concentrated and complex while remaining balanced and easy to drink.

CHARACTER Tequila Ocho demonstrates that “terroir” exists in agave. Ocho’s single estates show through their distinct aroma and character. Tequila Ocho opens up and develops in the glass the same way a fine wine does.

INNOVATION Ocho is the first tequila to designate both the year it was produced and the precise field from which the agave was harvested as is done with fine wines. Each estate, or “rancho” produces a limited amount of agave, each vintage of Ocho is both rare and collectable.

Young’sYoung’s Market Market Company Company | | Craft Craft & & Luxury Luxury Spirits Spirits | | Page Page 50 50 MEZCAL & SOTOL

Young’s Market Company | Craft & Luxury Spirits | Page 51 MEZCAL & SOTOL AGAVE EL JOLGORIO DE CORTES ARRUQUENO MEZCAL MEZCAL

BACKBAR PROJECT BACKBAR PROJECT 750 ML 673020 750 ML 48220

100% estate-grown espadin, Pit-roasted, tahona-crushed, cultivated according to strict open fermented, double-distilled traditions. The hand-harvested mezcal from 100% semi-wild maguey is pit roasted, tahona Agave Arruqueño (Agave crushed, wild fermented and americana var. oaxacensis) double distilled in copper stills. harvested at 14 years of age.

EL JOLGORIO EL JOLGORIO BARRIL CENIZO MEZCAL MEZCAL

BACKBAR PROJECT BACKBAR PROJECT A B O U T 750 ML 648127 750 ML 639121 M E Z C A L Traditional pit-roasted, mule- (Agave Karwinskii) Similar in drawn tahona-crushed, open appearance to Madrecuixe, with fermented, double-distilled a dense, cylindrical piña, the wild MEZCAL is a term referring to any spirit mezcal from 100% semi-wild agave Cenizo prefers to grow in with an agave base, including tequila. Agave Barril (Agave karwinskii remote, rugged terrain, making Its name comes from the Indian var.) harvested at 10 years. it rare and difficult to harvest. word “mexcalmetl,” which means “agave plant.”

Most products bottled as mezcal, though, EL JOLGORIO EL JOLGORIO are produced in the state of Oaxaca. CUIXE ESPADIN Oaxaca is the main area in which the Agave MEZCAL MEZCAL Americana plant is grown. Most mezcal is distilled from this plant – also known BACKBAR PROJECT BACKBAR PROJECT as maguey. There are no restrictions 750 ML 648126 750 ML 648120 as to which areas of Mexico can produce mezcal. Ninety percent of non-tequila Traditional pit-roasted, mule- Pit-roasted, mule-drawn tahona- mezcal is produced in Oaxaca. Mezcal drawn tahona-crushed, open crushed, open fermented, is usually produced using one of three fermented, double-distilled double-distilled mezcal common agave plants — , mezcal from 100% wild-harvested from 100% semi-wild Agave agave potatorum and agave salmiana — Agave Cuixe (Agave karwinskii EspadÌn (Agave angustifolia) though it can be produced from up to 28 var.) harvested at 13 years of age. harvested at 10 years of age. different varieties of agave.

In Mexico, people consume mezcal — with its strong, smoky flavor — straight. The EL JOLGORIO EL JOLGORIO mezcal attains its smoky flavor when the JABALI MADRECUIXE agave plants are roasted in a firepit above MEZCAL MEZCAL a wood fire. Mezcal is not as popular as tequila – a type of mezcal produced BACKBAR PROJECT BACKBAR PROJECT using blue agave in some regions of 750 ML 639123 750 ML 648125 Mexico. Mexico exports mezcal to several countries, including the United States (Agave Convallis) Wild Jabali’s Pit-roasted, tahona-crushed, and Japan, and the number of countries fibers are extremely tough, open fermented, double-distilled that import mezcal continues to grow. making it difficult to shred for mezcal from 100% wild- fermentation. Often fermentation harvested Agave Madrecuixe bubbles over. Jabali makes an (Agave karwinskii var.) exquisite and rare mezcal. harvested at 13 years of age. continues on page 53 Young’s Market Company | Craft & Luxury Spirits | Page 52 MEZCAL & SOTOL EL JOLGORIO EL JOLGORIO MEXICANO PECHUGA MEZCAL MEZCAL One key difference in mezcal and its BACKBAR PROJECT BACKBAR PROJECT byproduct tequila surrounds the distillation 750 ML 648124 750 ML 648128 process. When distilling mezcal, most producers use both agave solids and Pit-roasted, tahona-crushed, Ten-year-old agaves are pit- fermented agave juice. With tequila, only open fermented, double- roasted according to tradition, the juice is used. distilled mezcal from 100% tahona-crushed, open fermented semi-wild Agave Mexicano and then twice distilled in a HISTORY (Agave rhodacantha) harvested copper pot still with fruit and the Pre-Hispanic Mexicans deemed maguey a at 10 years of age. breast of a guajolote (turkey). sacred plant, bestowing it with a privileged position in religious rituals, economy and mythology. Citizens cooked the heart of EL JOLGORIO EL JOLGORIO the plant and fermented its juice. TEPEZTATE TOBALA There is a myth surrounding the origin of MEZCAL MEZCAL mezcal. The myth states that a lightning bolt struck an agave plant, which cooked BACKBAR PROJECT BACKBAR PROJECT it, opened it and released its juice. For 750 ML 648122 750 ML 468121 that reason, agave juice was referred to as “elixir of the gods.” Pit-roasted, mule-drawn tahona- Pit-roasted, mule-drawn tahona- crushed, open fermented, crushed, open fermented, double-distilled mezcal from double-distilled mezcal from 100% wild-harvested Agave 100% wild-harvested Agave Tepeztate (Agave marmorata) Tobala (Agave potatorum) harvested at 13 years of age. harvested at 12 years of age.

EL JOLGORIO NUESTRA TOBAZICHE SOLEDAD EJUTLA MEZCAL MEZCAL

BACKBAR PROJECT BACKBAR PROJECT 750 ML 639120 750 ML 648020 Whether or not distilled drinks were in production in Mexico before the time of (Agave Karwinskii) Rare, wild Different villages have their own the Spanish Conquest is unknown. The agave related to Cuixe, grows distinctive flavors and aromas, Spaniards knew how distillation worked extremely tall, resembling a tree. which reflect the differences and had already been using the process Tobaziche grows a dense, stalk- between distilleries, the soil, the for other hard , which they brought shaped piña. This creates distinct wood used and the nuances from Europe. They drank until they minerality and spice notes. created by Maestro Mezcalero. ran out, and then began looking for a substitute to appease them. Spaniards were introduced to native fermented NUESTRA NUESTRA SOLEDAD drinks like , another beverage made SOLEDAD LACHIGUI SAN BALTAZAR from maguey. After that, they began MEZCAL MEZCAL experimenting with the maguey plant, looking for a way to create a fermentable, BACKBAR PROJECT BACKBAR PROJECT distillable mash. They tried to make a 750 ML 288024 750 ML 688021 drink with a higher alcohol content than the pulque, which resulted in mezcal. At 7,414 feet elevation, Lachigui, Different villages have their own Two of the earliest crops introduced to the (in El Palmar, Miahuatlan) is our distinctive flavors and aromas, New World were grapes and sugarcane highest elevation palenque by which reflect the differences over 1,500 feet. The extreme between distilleries, the soil, the growing conditions produce some wood used and the nuances of the most complex . created by Maestro Mezcalero. continues on page 54 52 Young’s Market Company | Craft & Luxury Spirits | Page 53 MEZCAL & SOTOL NUESTRA SOLEDAD NUESTRA SOLEDAD SAN LUIS DEL RIO SANTIAGO MATATLAN MEZCAL MEZCAL – both key ingredients in alcoholic beverages. However, the Spanish Crown BACKBAR PROJECT BACKBAR PROJECT opposed their use as ingredients for 750 ML 688020 750 ML 688023 distillation, worried that producers from Spain would be upset. However, they Different villages have their own Different villages have their own needed a source of tax revenue, so they distinctive flavors and aromas, distinctive flavors and aromas, began manufacturing alcoholic drinks from which reflect the differences which reflect the differences local plants like maguey. between distilleries, the soil, the between distilleries, the soil, the wood used and the nuances wood used and the nuances Often, smaller distillers produce mezcal created by Maestro Mezcalero. created by Maestro Mezcalero. by hand. One village can have dozens of facilities — known as palenques or fabricas — each using their own production methods passed down from previous NUESTRA SOLEDAD ALIPÚS ENSAMBLE generations. Some even use techniques ZOQUITLAN SAN ANDRES from more than 200 years ago. MEZCAL MEZCAL

PROCESS BACKBAR PROJECT CRAFT DISTILLERS Mezcal distillation starts with harvesting 750 ML 748020 750 ML 95424 the maguey plant. Each plant can weigh Southeast of Oaxaca de Juarez. A richer version of a favorite Harvest of wild and semi- Alipús from Don Valente Angel: cultivated agaves in mineral-rich, this blend contains about rainbow soils of the mountains 20% semi-wild bicuishe. Very behind their Palenque, Zoqui. complex: the bicuishe adds 100% Espadin; distilled to proof. elegance and finesse.

ALIPÚS ALIPÚS SAN JUAN SAN ANDRES DEL RIO MEZCAL MEZCAL

CRAFT DISTILLERS CRAFT DISTILLERS up to 40 kg. Producers extract the heart 750 ML 63224 750 ML 29428 from the plant after cutting off the leaves Fermented in oak vats and and roots. The hearts, or piñas, are then Fermented in cypress vats and distilled by Don Joel Cruz from cooked for a period of three days — mostly distilled by Don Valente Angel non-irrigated Espadin grown in in pit ovens, which are mounds over pits from Espadin grown at about sunny mountain-top plantings in of hot rock. This roasting process allows 5,000 feet on thin calciferous- ferriferous soil at 4,600 feet. Fruity, mezcal to achieve the smoky flavor for soiled low hills and terraces. rich, smokey, pleasantly sweet. which it is known. The plant hearts are Complex, rich, intensely floral. then crushed and mashed – usually through a horse turning a stone wheel. The mash is left to ferment in barrels or ALIPÚS SAN LUIS ALIPÚS SANTA ANA vats with water added. DEL RIO DEL RIO The liquid that results from fermentation is MEZCAL MEZCAL collected and distilled in copper or clay pots, which change the flavor further. CRAFT DISTILLERS CRAFT DISTILLERS Unaged mezcal, referred to as joven or 750 ML 63228 750 ML 603227 young mezcal, is then bottled and ready Village mezcal from San Luis Fermented in pine vats and to be sold. Aged mezcal is left to age in del Rio, Oaxaca. Distilled by distilled by Don Cosmo the barrels for a minimum of one month to Don Baltazar Cruz Gomez from Hernandez from agave Espadin agave Espadin grown at about grown at about 5700 feet in hilly, 4,000 feet in steep and sandy white, and rocky soil. Delicate soils. Spicy, round and soft. and fruity, slightly sweet. continues on page 55 Young’s Market Company | Craft & Luxury Spirits | Page 54 MEZCAL & SOTOL LOS NAHUALES LOS NAHUALES BLANCO REPOSADO MEZCAL MEZCAL a period of up to four years, traditionally. CRAFT DISTILLERS CRAFT DISTILLERS Some mezcal, however, can be left to age 750 ML 62822 750 ML 62821 for as long as 12 years. Mezcal reaches 55 percent alcohol content. It is distilled 100% from the Agave Espadin 100% from the Agave Espadin. twice. The first distillation, punta, results which is tahona-crushed. Los Nahuales mezcal is made in a liquid that is 75 proof, or only 37.5 Amazingly full flavor, rich in old double-distillation percent ABV. The second distillation and sweet. Los Nahuales pot stills. Los Danzantes serves to raise the percentage of alcohol mezcal is made in old double- roast with mesquite adds by volume. distillation pot stills. a deep smoky richness. VARIATIONS Mezcal has several variations. These LOS NAHUALES types vary based on several factors, AÑEJO MEZCALERO including the agave plant used and the types of herbs and fruits added while the MEZCAL MEZCAL mezcal fermented and distilled. Some of the resulting varieties include gusano, CRAFT DISTILLERS CRAFT DISTILLERS pechuga, tobala, blanco, cedron, minero, 750 ML 61828 750 ML 693925 de alacran, crème de café and more. One variation, pechuga, uses apples, cloves, 100% from the Agave Espadin Hand-distilled by Don Baltazar which is tahona-crushed. Cruz Gonzales in San Luis del Aged two-and-a-half years in Rio. These “silvestran” agaves are French Oak Barrels. Beautifully semi-wild, best at high elevations, and gracefully mature. Soft, not easy to grow in fields: He gentle, lingering finish. ferments in cypress vats.

MEZCALERO DELIRIO MEZCAL DE NO.15 OAXACA JOVEN MEZCAL MEZCAL

CRAFT DISTILLERS DC CRAFT 750 ML 693928 750 ML 29821 plums, cinnamon and other spices. It is then distilled through duck, turkey or Hand-distilled by Don Baltazar 100% Agave espadin and chicken breast. It is usually only produced Cruz Gonzales in San Luis del handcrafted and cooked in stone in November or December when all the Rio. 100% semi-wild Sierra ovens and naturally fermented ingredients are easily available. Other Negra (agave americana). in pine vats. Robust profile with variations use cinnamon, red , This Sierra Negra version aroma of agave, soft fruit notes pineapple and sugar, each providing its is rich and nicely fruity. and semi-smoked character. own unique flavor to the mezcal. Most mezcal, though, does not use anything special – it is left untouched so the natural DELIRIO MEZCAL DE DELIRIO MEZCAL DE flavors from agave display prominently. OAXACA AÑEJO OAXACA REPOSADO REPOSADO OR AÑEJADO (AGED) MEZCAL MEZCAL This type of mezcal is aged in wood DC CRAFT DC CRAFT barrels for a period of two to nine months. Sometimes, 100 percent agave mezcal 750 ML 29826 750 ML 29824 is used, while other times mixed mezcal 100% Agave espadin / madre 100% Agave espadin and is used. Añejo is aged for at least one cuishe and handcrafted and meticulously handcrafted and year. Some premium varieties of añejo are cooked in stone ovens and cooked in traditional stone ovens aged for 18 months to three years. If that naturally fermented in pine and naturally fermented in pine vats. Robust woody profile with vats. Soft profile with aroma of elegant sweet and fruity notes. agave and discreet smoke notes. continues on page 56 54 Young’s Market Company | Craft & Luxury Spirits | Page 55 MEZCAL & SOTOL XICARU XICARU SILVER REPOSADO MEZCAL type of añejo is made from 100 percent MEZCAL agave, it usually distilled for at least four DC CRAFT DC CRAFT years. 750 ML 29428 750 ML 299428 THE INDUSTRY 100% Agave espadin from which Agave espadin cooked with In Mexico, there are about 330,000 it is made. Its natural smoky mesquite and ocote woods. Natural hectares — more than 815,000 acres flavor is derived by cooking fermentation takes place in a pine — dedicated to growing and cultivating the agave in a conical stone vat. Tahona method. Aged two to agave just for mezcal. This space oven on mesquite and ocote, four months in medium toasted is spread over about 9,000 mezcal woods native to Oaxaca. used American oak barrels. producers.

The mezcal industry is responsible for about 29,000 jobs. Certified production LOS JAVIS LOS JAVIS of mezcal amounts to more than two CERRUDO ESPADIN JOVEN million liters. Of these two million liters, about 434,000 are exported, creating MEZCAL MEZCAL more than 21 million dollars in income. To LOS JAVIS LOS JAVIS be classified as mezcal, the spirit must be 750 ML 846827 750 ML 846823 produced in a specific area.

Cerrudo matures for 25 years Espadin matures for eight-12 and is hand-selected and roasted years and is hand-selected and in a conical stone oven, Tahona roasted in a conical stone oven, milled, naturally fermented Tahona milled, naturally fermented in wooden vats. Distilled in in wooden vats. Distilled in small copper pots stills. small copper pots stills.

LOS JAVIS LOS JAVIS ESPADIN REPOSADO TEPEZTATE MEZCAL MEZCAL

LOS JAVIS LOS JAVIS Mexican states with facilities that are 750 ML 846824 750 ML 846825 certified to grow and produce agave include , Guerrero, San Luis Aged in spent American oak Tepezate matures for 25-35 years Potosi, Durango, Oaxaca, for eight-10 months. Espadin is and is hand-selected and roasted and Tamaulipas. Of the 625 mezcal roasted in a conical stone oven, in a conical stone oven, Tahona production facilities in Mexico, 570 Tahona milled, naturally fermented milled, naturally fermented are located in Oaxaca. Some popular in wooden vats. Distilled in in wooden vats. Distilled in mezcals come from Guerrero as well. small copper pots stills. small copper pots stills. Eleven municipalities in Tamaulipas have the proper authorization to produce mezcal using native agave verde, agave LOS JAVIS PIERDE ALMAS Americano or maguey de la Sierra. TOBALA BOTANICAL +9 MEZCAL MEZCAL FUN FACT The word mezcal comes from the Aztec LOS JAVIS PIERDE ALMAS word mexcalli. Mexcalli comes from metl, 750 ML 846826 750 ML 89925 the word meaning maguey, and ixcalli, the word meaning cooked. Tobala matures for 12-15 years A double-distilled Espadin mezcal and is hand-selected and roasted becomes the base in which in a conical stone oven, Tahona the nine legendary botanicals milled, naturally fermented of gin are macerated for 24 in wooden vats. Distilled in hours and distilled for a third small copper pots stills. time. The result, Mezcal-Gin.

Young’s Market Company | Craft & Luxury Spirits | Page 56 MEZCAL & SOTOL PIERDE ALMAS PIERDE ALMAS ESPADIN LA PURITITA VERDA MEZCAL MEZCAL

PIERDE ALMAS PIERDE ALMAS 750 ML 397222 750 ML 337721

Young (less than one year old Espadin handcrafted mezcal at bottling), handcrafted mezcal made of 100% agave (Agave made of 100% agave (Agave angostofolia). This crystalline angostafolia). This crystalline distillation has 40% ABV. distillation ranges between 49% This mezcal is specially and 52% alcohol / volume. handcrafted for cocktails.

PIERDE ALMAS PIERDE ALMAS PECHUGA TEQUILIANA WEBER MEZCAL MEZCAL

PIERDE ALMAS PIERDE ALMAS 750 ML 339227 750 ML 397224 A B O U T In November, Pierde Almas Handcrafted mezcal made S O T O L produces an extremely limited of 100% agave (Agave offering of mezcals flavored with Tequilana Weber). The an infusion of heirloom (criolla) bouquet is redolent of the fine, SOTOL is a distilled spirit made in fruit, almonds, anise, and, in this perindustrialization Tequilas Durango, Chihuahua and Coahuila. It is case, the breast of a turkey. of the early 20th century. made using the Dasylirion plant, a plant in the Asparagaceae family, which some know more commonly as the desert PIERDE ALMAS spoon. Sotol is not a type of mezcal – it is TOBAZICHE MONTELOBOS less smoky and earthy than mezcal. MEZCAL MEZCAL Dasylirion wheeleri (also known as sotol), the plant from which sotol is made, grows PIERDE ALMAS WILLIAM GRANT in northern Mexico, New Mexico, western 750 ML 397226 750 ML 785026 Texas and the Texas Hill Country. Sotol is the state drink of Durango, Chihuahua Made of 100% agave (Agave Perfectly balanced, you will and Coahuila. Some commercial varieties Karwinskii). This crystal line discover that Montelobos are in existence. Sotol is distilled and distillation ranges between 45% - allows unique flavors of produced similarly to the way mezcal 48% ABV. Tobaziche takes 12-13 the agave espadÌn to shine — one of Mexico’s popular exported years to mature and is produced through its characteristic spirits — is produced. The stem of the sotol in San Baltazar Guelavila. mezcal smokiness. plant is straight, making it ideal to use for friction when building a fire. It was also used as a lance. SOTOL POR DE Sotol has been highly valued for more SIEMPRE CHIHUAHUA PLATA than 800 years because of its rich flavors, SOTOL SOTOL origin, and he pureness of the alcoholic spirit. BACKBAR PROJECT VINOMEX 750 ML 91122 750 ML 61120 HISTORY Historians can trace the sotol spirit back to Two in an alembic Sotol is elaborated with a almost 800 years ago, when Chihuahuan copper pot still preserves subtle wild magavecea variety called Indians fermented juice from the sotol smoke and earth flavors which are Dasylirion. It grows in the plant into a -like beverage. Spanish imparted by pit-roasting and open- Chihuahua desert located air fermentation. Distilled from the in northern Mexico, with its hearts of wild-harvested sotol. own origin of denomination. continues on page 58 56 Young’s Market Company | Craft & Luxury Spirits | Page 57 MEZCAL & SOTOL HACIENDA DE HACIENDA DE CHIHUAHUA REPOSADO CHIHUAHUA AÑEJO SOTOL SOTOL colonists later introduced distillation methods to create a liquid with higher VINOMEX VINOMEX alcohol content. Sotol is now increasing 750 ML 61123 750 ML 61125 in popularity, trying to reach the same level as related spirits mezcal and tequila. Sotol is elaborated with a Sotol is elaborated with a wild magavecea variety called wild magavecea variety called PRODUCTION Dasylirion. 100% Wild Harvested Dasylirion. 100% Wild Harvested It takes about 15 years for the Dasylirion Agavacea. Aged from six Agavacea. Aged to taste. wheeleri plant to mature, and even then, months up to 1 year in New two years old. Bottled from one plant only pro-duces one bottle French oak barrels. a single French oak barrel. of spirit. The sotol plant thrives on rocky slopes in the Chihuahuan desert grasslands, typically growing about SACRED CENOTE INGREDIENTS: 3,000 to 6,500 feet above sea level. A 1 OZ AGAVE DE CORTEZ MEZCAL sotol plant produces a flower stalk every BY HOG ISLAND few year, so you can gain more than OYSTER CO. 1 OZ CANELLA AMARO one use from the plant. Once the plant 1 OZ JALAPEÑO INFUSED HONEY WATER FEATURING matures, it is harvested in the same AGAVE DE CORTEZ MEZCAL 1 OZ LIME JUICE manner as the agave plant in the mezcal 4-5 MINT LEAVES and tequila harvesting processes. The

Shake/double strain over ice/brandy snifter. Garnish with three lime wheels around glass and mint crown. Three dash’s angostura bitters on top (Jalapeño honey: Two parts honey, one part water and jalapeño infused for 7 days.) ­- Saul Ranella

I GO TO RIO INGREDIENTS: BY KETTNER 1W1/2 OZ XICARU MEZCAL EXCHANGE 1/2 OZ AVUA CACHACA AMBURANA 1/2 OZ CURACAO FEATURING XICAARU MEZCAL 1 OZ LIME harvesting methods today are virtually 1/2 OZ ORGEAT identical to those used when early Anazasi and Tarahumara tribes completed ZAYA RUM FLOAT their harvests, which allows the sotol to keep its mystical and medicinal appeal. A wonderful marriage of the medium smoked mezcal and cinnamon flavors of Amburana barrels in a classic Mai Tai recipe. Garnish with an orange half Natural selection is a very real role in wheel, mint sprig, orchid. the development of the sotol plant — the ­- Steven Tuttle desert in which sotol grows has a harsh climate, so only the strongest survive. Because sotol matures on mountainsides, PAJARITO INGREDIENTS: the plant retains high amounts of energy. BY TREASURY PRIMARY - POR SIEMPRE SOTOL The core of the sotol plant can be found SAN FRANCISCO MODIFIER - GRAPEFRUIT by removing the outer leaves from the MODIFIER - POMPELMO PELLEGRINO plant. The core is then taken to the FEATURING POR SIEMPRE SOTOL MODIFIER - LIME distillery, where it is cooked, shredded, fermented and eventually distilled. There are other spirits coming from Mexico and I wanted to showcase sotol. Sotol is a succulent but not an agave. When I think about cocktails, I try to look at the use of familiarity and the use of something new or different. It is a twist on a well-executed Paloma. - Carlos Yturria

Young’s Market Company | Craft & Luxury Spirits | Page 58 AMERICAN WHISKEY & AMERICAN SINGLE MALT

58 Young’s Market Company | Craft & Luxury Spirits | Page 59 AMERICAN WHISKEY & AMERICAN SINGLE MALT JACK DANIEL’S JACK DANIEL’S SINGLE BARREL SINGLE BARREL BARREL PROOF SELECT AMERICAN WHISKEY AMERICAN WHISKEY

BROWN-FORMAN BROWN-FORMAN 750 ML 720920 750 ML 72427

It is whiskey as nature Bottled at 94 proof, Jack intended. It is bottled straight Daniel’s Single Barrel Select from the barrel at its full layers subtle notes of caramel proof. Intense, smooth, and and spice with bright fruit remarkably varied, Barrel notes and sweet aromatics Proof is bottled at anywhere for a Whiskey with from 125 to 140 proof, taking one-of-a-kind flavor. Jack Jack Daniel’s trademark Daniel’s pulls barrels from the vanilla and toasted oak upper levels of the rickhouse flavors to bold new levels. for their single barrel bottlings.

A M E R I C A N CHARBAY CHARBAY “R5” HOP FLAVORED “S” STOUT W H I S K E Y AMERICAN WHISKEY AMERICAN WHISKEY

CHARBAY CHARBAY AMERICAN WHISKEY is well-known 750 ML 633620 750 ML 633621 throughout the world. Traditionally, this type of whiskey is produced by distilling Double Alambic Charentais Pot Double Alambic Charentais Pot a mash made from a mix of corn, rye Distilled from bottle-ready Racer Distilled from bottle-ready Big and malted barley. The source material 5 IPA Beer from Bear Republic Bear Black Stout Beer from Bear determines what kind of spirit it is — if Brewery because of its upfront Republic Brewery, this stout has the mash is more than 50 percent rye, aromatic hops, great dose of over five different . Flavors it’s rye whiskey. If the mash is more than bittering hops, two-row barley. of toasted malt, chocolate 50 percent corn, it’s bourbon. The spirit Aromas of a dark green spice malt, green herbaceous commonly referred to as American whiskey overtones; flavors of toasty malt spice, rum, coffee, rich and is usually a rye whiskey or bourbon. and dried papaya. Aged 28 chewy brown spice. Aged 29 The country Scotland is famous for months in used French oak. months in used French oak. single malt whiskys. Single malt refers to using only one type of malted grain as the source material. Usually, single malt whiskey uses barley and is produced CHARBAY KINNIC at a single distillery. In essence, this is WHISKEY III KINNIC whiskey in its purest form. AMERICAN WHISKEY AMERICAN WHISKEY Recently, many more distilleries in the United States have started making what CHARBAY CRAFT DISTILLERS they refer to as “American single malts.” 750 ML 633622 750 ML 91126 The American distinction is important, since many spirit drinkers think of Distilled from bottle-ready Pilsner A blend of Straight Bourbon Scotland and scotches when they hear beer in 1999. Double Alambic we have sourced from one of “single malt.” The American single malt Charentais Pot Distilled. Flavors America’s finest distilleries trend also represents an important of vanilla, leather, caramel, and a Malt Whiskey and a Rye occurrence in the global whiskey market. cinnamon, and maple syrup. Part Whiskey we produce here One American single malt even beat out III of the Collectors Series, Aged at Great Lakes Distillery. We other single malt scotches in a blind taste six years in New American oak, bottle it at 86 proof and we test, and that is only the beginning of the plus eight years in stainless. don’t filter it so we can ensure 228 case release. 66.2 ABV. ALL the very best flavor is (132.4 proof, barrel strength) making it into the bottle.

continues on page 61 Young’s Market Company | Craft & Luxury Spirits | Page 60 AMERICAN WHISKEY & AMERICAN SINGLE MALT LOW GAP LOW GAP BLENDED WHEAT 100 PROOF AMERICAN WHISKEY AMERICAN WHISKEY revolution that the industry is beginning to experience. American single malt CRAFT DISTILLERS CRAFT DISTILLERS distilleries are raising awareness and 750 ML 705925 750 ML 790820 bringing new drinkers to the industry by producing affordable whiskeys in small Malted corn and malted barley. From malted Bavarian hard batches quickly. Aged in used Van Winkle wheat, distilled on the Germain- Barrels and new Missouri Oak Robin 16HL antique cognac Some of the innovation occurring in the Bourbon Barrels. Amazingly still. Aged 2-plus years in a American whiskey industry these days mellow. 46% ABV. Controlled dry special selection of three new include: distilling craft beer to create a fermentation. The mash is then and used American oak barrels. new single malt whiskey; making single slowly double-distilled on a 16HL Controlled dry fermentation. The malts out of only ; adding apple (420-gallon) antique cognac mash is then slowly double- wood chips to batches to give a little still purchased by Germain- distilled on a 16HL (420-gallon) flavorful kick. Robin from Cognac Tiffon. antique cognac still. DISTILLERY HIGHLIGHTS: WESTLAND DISTILLERY - WA Of the various grains used to produce whiskey, malted barley is the most LOW GAP BERNHEIM ORIGINAL flavorful and complex. For many years, WHEAT 4YR WHEAT Scotland has been seen as the sole AMERICAN WHISKEY AMERICAN WHISKEY

CRAFT DISTILLERS HEAVEN HILL 750 ML 790822 750 ML 25228

A blend of four- and 5-year- Smooth whiskey that is produced old wheat whiskies distilled in in small batches and aged for 2010 and 2011. This release seven years. Bernheim Original was aged in new and used is produced at bourbon barrels, used cognac the namesake Bernheim Distillery barrels, and used port barrels. in Louisville, Kentucky as a Controlled dry fermentation. “small batch” American Whiskey The mash is then slowly and is aged in Rickhouse Y double-distilled on a 16HL (420 at Heaven Hill’s Bardstown, domain for the production of single malt gallon) antique cognac still. Nelson County facilities. whiskey. Now, American single malts are beginning to take root and open up a new category in the single malt market, which will allow the United States to HENEBERY JOURNEYMAN DISTILLERY make its mark in the history of whiskey. SPICE INFUSED BUGGY WHIP WHEAT The Pacific Northwest has been blessed with a number of high quality natural AMERICAN WHISKEY AMERICAN WHISKEY ingredients for producing whiskey. Those ingredients inspire Westland Distillery HENEBERY JOURNEYMAN to work diligently toward creating an 750 ML 740022 750 ML 26823 American single malt that rivals some Utilizes innovative, patent 90 proof whiskey made from of the most well-known whiskeys in the pending infusion techniques. 100% Michigan Wheat. Fills the world. With each creation, Westland The production process: 95% palate full of caramel and vanilla. strives to create a product that honors rye distilled to 167 proof. It’s a single smooth note with a traditional distilling but adds something Reduced to 116 proof and lasting finish. The Featherbone new and worthwhile — something that is lavender is added. Then reduced Factory was originally owned distinctly American. The characteristics of to 90 proof and other ingredients by E.K. Warren—a businessman Westland’s malt allow for numerous and are added. Orange peel, vanilla, who revolutionized the delicious flavor profiles for their whiskeys. cardamom, organic lemon production of corsets and Vendome still. buggy whips in the 1880’s.

continues on page 62 60 Young’s Market Company | Craft & Luxury Spirits | Page 61 AMERICAN WHISKEY & AMERICAN SINGLE MALT JOURNEYMAN DISTILLERY ROGUE FARMS SILVER CROSS CHIPOTLE AMERICAN WHISKEY AMERICAN WHISKEY Though each whiskey maintains its own individual characteristics, they are all JOURNEYMAN ROGUE underscored by the house style — a 750 ML 26822 750 ML 608524 smoothness on the palate with a complex, fruity and ultimately grain-focused finish Equal parts rye, wheat, corn Distilled from Chipotle Ale. worthy of making history. and barley the Silver Cross Brewed with rich malts, multiple is truly a medley of unique hops and delicately spiced with WESTLAND DISTILLERY AND flavors. Aged in small casks. 90 chipotle peppers. The ale is VOLUMES OF SMOKE proof spirit. The Featherbone then distilled in a copper pot Several people from the media gathered Factory was originally owned still, barrel aged, and bottled round as Emerson Lamb, the cofounder by E.K. Warren–a businessman with chipotle peppers to create of Westland Distillery located in Seattle, who revolutionized the a whiskey with bold chipotle Washington, grab a hunk of earth. production of corsets and flavors. Includes free-range The way he held the earth would lead buggy whips in the 1880s. coastal water and pacman yeast. onlookers to believe he was showing off something special. In a way, he was. The media gathered in close to see what was clutched in Emerson Lamb’s BUFFALO TRACE DEATH’S DOOR outstretched hand — American . The same peat that has been used in WHITE DOG RYE MASH WHITE AMERICAN WHISKEY AMERICAN WHISKEY

SAZERAC SERRALLES 375 ML 33343 750 ML 819520

This is the 125 proof White An 80:20 mash bill of Dog Rye recipe whiskey Washington Island Wheat to that goes into Buffalo Trace malted barley from Chilton, Bourbon. It is majority corn, Wisconsin. The spirit is then with the secondary grain of double-distilled up to 160 rye, and finished with malted proof (80% ABV), rested in barley. The water source stainless steel and finished used is the limestone rich in uncharred Oak Scotland for many centuries, but not water that flows next to the Barrels to help bring the often used in the United States because . “white whisky” together. it is protected under US wetland laws.

Westland Distillery, unlike many supposed craft distillers, does not make brandy, gin, vodka, bourbon, rum or other flavored SLAUGHTER HUDSON products. Westland focuses instead on HOUSE NEW YORK CORN one exclusive product — American single AMERICAN WHISKEY AMERICAN WHISKEY malt. Westland is the largest producer of single malt whiskey in North America, but VINTAGE WINE ESTATES WILLIAM GRANT it still falls far behind Scotland in terms of 750 ML 535723 750 ML 40024 production. After spending nine years in The is DISTILLERY HIGHLIGHTS: ST. American Oak, the spirit was distilled entirely from New York GEORGE DISTILLERY - CA further matured in French Oak corn and bottled fresh from the St. George Single Malt Whiskey is an barrels that previously held Napa still at an accessible 80 proof. American classic. It is distilled, aged, Valley Bordeaux varietal red This approachable American blended and bottled with the love that wine. The spirit was then tamed is the foundation only a passion for single malt can match. with pristine water originating for our Baby Bourbon. The corn from a hillside spring found on is an specifically for Tuthilltown a property 2,000 feet above the Spirits at nearby Tantillo’s, Alexander Valley in California. Hasbrouck, other local farms.

continues on page 63 Young’s Market Company | Craft & Luxury Spirits | Page 62 AMERICAN WHISKEY & AMERICAN SINGLE MALT DEVIL’S SHARE FEW SINGLE MALT SINGLE MALT AMERICAN SINGLE MALT AMERICAN SINGLE MALT Master distiller Lance Winters started his time with St. George in 1996. For five CUTWATER SPIRITS FEW SPIRITS years prior to that, he spent time working 750 ML 590422 750 ML 28929 as a brewer. After some time, he realized that brewing beer was halfway to distilling It begins with pure brewer’s This single is whiskey, and decided to give up life as a malt. We distilled in small made with both un-smoked brewer and focus exclusively on the craft batches to give us precise and smoked malted barley of distillation. control over purity. Then we (with cherry wood as the wood aged Devil’s Share in virgin, source). It is a seasonal release Winters’ background in brewing helped heavily charred American with a small production. All inform St. George’s whiskey mash bill, Oak Barrels. The result is grains are sourced within 100 using different levels of roasting and an award-winning, distinctly miles of Evanston, Illinois. Kissed two-row barley to gain rich cocoa and sweet whiskey, rich in woody with Cherrywood smoke. Scotch hazelnut aromas. Smoking some of the caramel and vanilla notes. yeast used during fermentation. unroasted barley of alder and beech wood also helps by adding base notes and further complexity.

The whiskey resulting from this process STRANAHAN’S WESTLAND is instantly inviting and expressive, but COLORADO WHISKEY AMERICAN OAK several different types of cooperage AMERICAN SINGLE MALT AMERICAN SINGLE MALT

PROXIMO REMY COINTREAU 750 ML 21926 750 ML 214320

Stranahan’s roasted grains Distilled from barley of add a touch of smokiness to Washington State. Mash bill of its character as in the lightest Washington Select Pale Malt, of scotches, yet you’ll also Munich Malt, Extra Special enjoy a rich color and full Malt, Pale Chocolate Malt, flavor found in the finest of and Brown Malt is fermented bourbons. This is the first Rocky for 144 hours. Matured in Mountain Single Malt and the First Fill Ex-Bourbon in two whiskey is non-chill filtered and different American Oak Barrels — including French oak, port and sherry well-built in small batches. a minimum of two years. barrels and bourbon casks — add to the complexity and depth of flavor even further. This creates a unique single malt with its own character.

WESTLAND WESTLAND SHERRY St. George Baller Single Malt Whiskey PEATED MALT WOOD WHISKEY features a malty, dry, crisp flavor. Winters AMERICAN SINGLE MALT AMERICAN SINGLE MALT describes the St. George Baller Single Malt Whiskey as “a California take on the REMY COINTREAU REMY COINTREAU Japanese spin on Scotch whiskey.” 750 ML 214029 750 ML 214322 The production process for this spirit begins with 100 percent pure American From a mash of peated malt Mash bill of Washington Select barley — usually a two-row pale malted that is among the smokiest in Pale Malt, Munich Malt, Extra barley variety. The malted barley is the world. Grain Bill of Peated Special Malt, Pale Chocolate distilled in eau-de-vie pot stills, then aged Malt, Washington Select Pale Malt, and Brown Malt. Matured for three to four years in used French oak Malt, Munich Malt, Extra Special in CASK Ex-Oloroso Hogsheads wine casks or bourbon casks. It is also Malt, Pale Chocolate Malt, and and Butts, Ex- Pedro Ximénez filtered through maple charcoal. The Brown Malt is fermented for Hogsheads and Butts, Cooper’s whiskey is finished in a cask that once 144 hours. Matured in in two Select New American Oak, and different American Oak Barrels Cooper’s Reserve New American a minimum of two years. Oak a minimum of two years.

continues on page 64 62 Young’s Market Company | Craft & Luxury Spirits | Page 63 AMERICAN WHISKEY & AMERICAN SINGLE MALT ROGUE ROGUE OREGON DEAD GUY WHISKEY SINGLE MALT AMERICAN SINGLE MALT held house-made umeshu, a Japanese AMERICAN SINGLE MALT plum liqueur that is made exclusively from ROGUE ROGUE the California-grown ume fruit. 750 ML 698524 750 ML 698525 DISTILLERY HIGHLIGHTS: Distilled from the same three Oregon Single Malt Whiskey STRANAHAN’S DISTILLERY - CO malts as Rogue’s Platinum is plowed, disced, harrowed, Stranahan’s Distillery’s medal-winning Dead Guy Ale. seeded, fed, watered, threshed, goes through an aging process in new Ocean-aged by both the Pacific winnowed, malted, milled, charred oak barrels, similar to bourbon Ocean and nearby Yaquina Bay mashed, fermented, distilled, production, with the final product 2-Row, Maier Munich, C15 & smithed, barrel-aged and acting as a blend of two-, three- and five- Rogue Farms Dare and Risk bottled by hand. Rogue Farms year-old whiskeys. It uses 100 percent Malts; Rogue’s Proprietary Risk Malt; Rogue’s Proprietary malt barley base grain from four Pacman Yeast and Free Pacman Yeast and free-range locally harvested barleys. The water used Range Coastal Water. coastal water. is sourced from the Eldorado spring outside of Boulder. In the beginning, Stranahan’s Distillery used wash from Flying Dog Brewery, but recently began making their own after moving to a larger ST. GEORGE ST. GEORGE facility in 2009. This became Colorado’s BALLER SINGLE MALT SINGLE MALT AMERICAN SINGLE MALT AMERICAN SINGLE MALT

ST. GEORGE ST. GEORGE 750 ML 859924 750 ML 804926

We start with mostly two-row pale Mash bill of various roast malted barley, the remainder is levels of two-row barley from lightly roasted. Matured three-four Sierra Nevada, smoking a years in used bourbon casks portion of unroasted barley and French Oak Wine Casks. over beech and alder wood to Finished for three months in add base notes and additional casks that had held house-made complexity. Aged in used umeshu; a Japanese style of bourbon casks, French oak, first micro-distillery, and the first legal plum liqueur we made entirely port barrels and sherry barrels. distillery in Colorado since prohibition. from California-grown ume fruit.

DISTILLERY HIGHLIGHTS: CHARBAY DISTILLERY- CALIFORNIA Charbay R5 Hop Flavored Whiskey is HUDSON COPPERSEA produced by distilling some Race 5 IPA, a SINGLE MALT GREEN MALT BARLEY craft beer produced by the Bear Republic Brewery. The Racer 5 IPA has full body AMERICAN SINGLE MALT AMERICAN SINGLE MALT and is made from American ale and crystal WILLIAM GRANT WILSON DANIELS hops. It is heavily hopped, using several 375 ML 20048 375 ML 26441 varieties, including Cascade, Columbus, Chinook and Centennial hops). This single malt is distilled Oak-aged made with 100% The beer was distilled 24-hours-a-day and aged in New York entirely unkilned, or “green,” two-row for 10 days using a 1,000-gallon alambic from malted barley and aged barley malt. Typically, malted charentais pot still, which reduced the less than four years in fresh grain is kiln-dried after the 6,000 gallons of beer to only 590 gallons charred oak barrels of various germination process to generate of Charbay R5 Whiskey. Once distilled, sizes. The barley malt is highly nutty flavors and aromas. We the whiskey was aged two years in French aromatic, medium-bodied are able to use the fresh green oak casks. and full flavored with notes malt immediately, preserving of spice, malt and toasted the earthy, herbaceous qualities oak. Bottled at 92 proof. that are lost in kilning. BOURBON

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BLACK DIRT BRECKENRIDGE BOURBON BOURBON BOURBON BOURBON

BLACK DIRT DISTILLERY BRECKENRIDGE 750 ML 636120 750 ML 27725

Black Dirt takes its name from We mash, ferment and distill a the dark, fertile soil left by lot of Bourbon in house. Our an ancient glacial lake that Blend of Straight Bourbon once covered Thousands Whiskeys also consists of of acres of upstate New Barrels selected from Kentucky, York. Perfectly suited for Tennessee, and Indiana chosen growing corn. Distilled from: for their unique qualities, 80% black dirt grown corn, heritage, and ability to marry 12% malted barley, and 8% in our blend, always made rye. Aged three years. from a high-rye mash bill.

A B O U T OLD FORESTER OLD FORESTER 100 1870 ORIGINAL BATCH B O U R B O N BOURBON BOURBON

BROWN-FORMAN BROWN-FORMAN BOURBON is a whiskey distilled from a 1 LITER 72913 750 ML 750923 fermented mash made of more than 50 percent corn. Handpicked from select Originally batched barrels Bourbon is stilled to a total less than 80 barrels, Old Forester Signature obtained from three distilleries, percent ABV. It is stored in charred new 100 Proof is a rich, complex emulating that process today, oak containers at less than 125° proof. It bourbon. Spicy and robust, there are selected barrels from then is bottled at more than 80°. Nothing Signature is bottled at 100 three warehouses, each barrel is added to the liquid during processing proof to maintain its distinct originating from a different day aside from pure water. character and full flavor profile. of production, with a different Strong, sweet coffee laced with entry proof and a different BOURBON PRODUCTION chocolate, creamy butterscotch age profile. Soft, with lingering The production of bourbon starts with a and a hint of licorice. fruit and spice character. blend of grains, known as a “mash bill,” that forms the base for the bourbon. The mash bill must contain more than 50 percent corn, but they usually contain OLD FORESTER 1897 OLD FORESTER 1920 anywhere from 60 to 86 percent corn. BOTTLED-IN-BOND PROHIBITION STYLE Other grains used in the mash include wheat, rye and barley. Most distillers only BOURBON BOURBON use two — barley with either rye or wheat. BROWN-FORMAN BROWN-FORMAN The grain mashes are then mixed with 750 ML 890923 750 ML 890929 water. In most bourbons, some mash from a previous batch of bourbon is added This is the second release of Old With a barrel entry proof of to form a . Then, producers Forester Whiskey Row Series, 100, the “angel’s share” would add new yeast so the mixture becomes and was crafted to honor the have created a 115 proof fermented. It is then moved into a column U.S. Bottled-in-Bond Act of 1897. whiskey after maturation. still — sometimes known as a Coffey still To be labeled as , To pay homage to this era, or a continuous still. By law, must be the product Old Forester presents 1920 cannot be distilled to more than 80 of one distillation season, one Prohibition Style Bourbon at percent ABV. However, most often, distiller and from one distillery. 115 proof to represent the Rich vanilla with roasted coffee rich flavor profile this bourbon notes and mature oak. had nearly 100 years ago.

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OLD FORESTER OLD FORESTER 86 BIRTHDAY 12 YR

BOURBON BOURBON bourbon has an alcohol content between 130 to 160 proof (65 to 80 percent ABV). BROWN-FORMAN BROWN-FORMAN 1 LITER 73113 750 ML 73124 Most bourbon goes through distillation not once, but twice. The second distillation Twice-distilled, this remarkable Each year on September 2nd – may go through an-other column still or spirit is crafted using a precise in honor of our founder George a pot still, depending on the distiller’s grain recipe of corn, rye, Garvin Brown’s birthday – Old preferences. At this point, the liquid is and malted barley. Rich in Forester releases a limited- clear. Bourbon gets its color — and much rye, resulting in a uniquely edition, 12-year-old vintage-dated of its flavor — from the time it spends aging full, rich, genuine character. expression. Old Forester Birthday in barrels. Sharp and sweet, with a Bourbon has become a must- Several variables affect the final flavor of strong floral character that have for bourbon enthusiasts who the spirit, many of which come into play swirls with hints of mint, rich want to experience the ultimate while the spirit is aging in oak barrels. tobacco leaf and vanilla. in rare handcrafted bourbon. Climate is one major factor: when the temperature increases, whiskey expands, and the barrels’ staves absorb some of the increased volume. Cold weather WOODFORD RESERVE releases the whiskey from the staves. The KENTUCKY STRAIGHT DOUBLE OAKED transfer of the spirit into and out of the BOURBON BOURBON

BROWN-FORMAN BROWN-FORMAN 1 LITER 790926 750 ML 7728

Small batch Kentucky Straight An innovative approach to Bourbon Whiskey. It is made twice-barreled bourbon creates from a mixture of pot still spirits the rich and colorful flavor distilled at the company’s of Woodford Reserve Double Woodford Reserve Distillery Oaked. Uniquely matured in in Woodford County, in separate, charred oak barrels north-central Kentucky, and – the second barrel deeply column still spirits from the toasted before a light charring Brown-Forman Distillery. Rich, – extracts additional amounts staves allows whiskey to gain tannins, chewy, rounded and smooth. of soft, sweet oak character. a woody flavor and an amber color. In years where the temperature is warmer, the spirit spends more time in the staves, result-ing in a liquid with more tannins, LOW GAP DEVIL’S SHARE amber color and woody flavor. Because STRAIGHT BOURBON CA SMALL BATCH of this, bourbon ages faster during warmer years. BOURBON BOURBON The location of the barrel when it is being CRAFT DISTILLER CUTWATER SPIRITS used to age bourbon also affects how 750 ML 644824 750 ML 590423 quickly the spirit ages. Barrels on the top floor age more quickly since heat rises. The Low Gap Straight We select only the heart of each To maintain consistency, most distillers Bourbon’s mash bill includes small batch and age our bourbon circumvent this problem by rotating their 65% corn, 20% malted barley in virgin, heavily charred barrels to different levels during aging. and 15% malted rye. Double American oak barrels. The result distillation is done on the is an exceptionally refined spirit KENTUCKY STRAIGHT BOURBON old Germain-Robin Cognac rich with aromas of cinnamon, This type of bourbon mixes raw grains, still. A straight bourbon, it tobacco, oak and vanilla. Its malt, water and yeast. It contains a has been aged for two years robust, earthy flavor carries hints minimum of 51 percent corn. Most of in new bourbon barrels. of caramel and vanilla cream Bottled at 43.25% ABV. to a lingering spicy finish.

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ELIJAH CRAIG FEW SMALL BATCH BOURBON BOURBON this bourbon type also contain smaller amounts of rye and malted barley. FEW SPIRITS HEAVEN HILL 750 ML 328828 750 ML 142527 “WHEATED” BOURBON WHISKEY This type of spirit uses at least 51 percent Handcrafted in small batches Bottled exclusively from corn in the mash used for distillation. and aged in air-dried charred a dumping of 100 barrels Instead of rye, this bourbon uses wheat to oak barrels. FEW is hand- or less, the brand carries give it a rounder, less spicy flavor. crafted through a small-batch the name of the Rev. process in charred oak , the man who STRAIGHT RYE WHISKEY barrels to age its bourbon discovered the method Straight rye whiskey was the first type whiskey. Spiciness of northern of making true Kentucky of whiskey to be distilled in the United rye and a touch of malt for Bourbon when he stored his States. The mash in this spirit is at least smoothness. 70% corn, 20% wares in barrels that had 51 percent rye. The rye gives the whiskey rye and 10% malted barley. been charred in a fire. a floral, spicy flavor.

CORN WHISKEY To be classified as bourbon, the spirit must be made from mash of at least 51 EVAN WILLIAMS percent corn. Corn whiskey, however, 1783 SINGLE BARREL BOURBON BOURBON

HEAVEN HILL HEAVEN HILL 750 ML 24122 750 ML 142526

Evan Williams 1783 is our Evan Williams Single Barrel signature, small batch Vintage Bourbon is bottled Bourbon meaning that solely from one barrel hand- each batch is pulled from selected by our Master no more than 80 hand- Distillers, not from the mingling selected barrels. It is extra- of many barrels, which is aged and uses the same the practice for standard sour mash process and blended and Small Batch must use a mash of at least 80 percent traditional recipe made Bourbons. A five-time Whiskey corn. Corn whiskey does not need to be popular by our namesake. of the Year award winner. aged, but if it is aged, it cannot be put in new charred oak barrels.

STRAIGHT WHEAT WHISKEY FIGHTING COCK LARCENY This style of whiskey is the first new type KENTUCKY STRAIGHT KENTUCKY STRAIGHT to be introduced after the prohibition. It uses a mash of at least 51 percent soft BOURBON BOURBON winter wheat. HEAVEN HILL HEAVEN HILL WHAT IS SOUR MASH? 750 ML 142821 1 LITER 28511 Some bourbon labels contain the phrase Elijah Craig/Evan Williams Rye Larceny was hand selected “sour mash.” The process of creating a Bourbon Mashbill, bottled at by the Master Distillers to sour mash involves using small amounts a robust 103 proof, but its six have a taste profile of a six- from previous batches and adding it to years of aging smooth out the year-old Kentucky Straight the fresh batch. This practice makes the feathers real well. Fighting Bourbon Whiskey. Made mash taste a bit sour, hence the name. Cock appeals to both male with wheat as the secondary However, do not confuse it with whiskey Gen X-ers and serious Bourbon grain, instead of the traditional sour — the tastes are not the same. lovers alike. The “kickin’ rye, Larceny uses the Old chicken” has been a favorite Fitzgerald Wheated Bourbon throughout the South for years. recipe. Bottled at 92 proof.

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PARKER’S HERITAGE BLANTON’S COLLECTION SINGLE BARREL BOURBON BOURBON There are two advantages to using the HEAVEN HILL SAZERAC practice of sour mash, and both revolve 750 ML 430226 750 ML 303824 around yeast. The first benefit is that the sour mash A series of rare, limited edition Individually selected, filtered process allows the yeast reaction to remain American Whiskeys offered as and bottled by hand at 93 consistent throughout new batches. This a tribute to sixth-generation proof. The reddish-amber is why one brand of bourbon will taste Master Distiller Emeritus Parker Bourbon has a lovely jolt the same, no matter how many different Beam for his more than five of orange zest and burnt bottles you try. This process also lowers decades of crafting exceptional sugar on the palate, tobacco, the batch’s pH balance, which helps the Whiskeys. in honor of Parker, oak and vanilla. Its robust, yeasts in the batch ferment the mash more Heaven Hill donates a portion earthy flavor carries hints of efficiently and yields more alcohol. of the proceeds of each caramel and vanilla cream bottle sold to ALS charities. to a lingering spicy finish. According to The Serious Eats Guide to Bourbon by Michael Dietsch

Under federal law, after bourbon is distilled, it must be placed into new, charred oak barrels for aging. They BUFFALO TRACE EAGLE RARE 10 YEAR must age until they are no greater than BOURBON BOURBON

SAZERAC SAZERAC 750 ML 33321 750 ML 303825

Buffalo Trace Kentucky Aged for no less than Straight Bourbon Whiskey ten years, each barrel is is distilled, aged and bottled discriminately selected. The at the most award-winning rareness of this great breed distillery in the world. Made of bourbon is evident in its from corn, rye and barley malt. complex aroma, as well as Approximately 25 to 30 barrels the smooth and lingering are selected and mixed before taste. Aromas of toffee, bottling. Complex aromas of hints of orange peel, herbs, 125 proof (62.5 percent). In order to vanilla, mint and molasses. honey, leather and oak. be classified as straight bourbon, the bourbon must be aged for at least two years. Once the distilled liquid comes out of the still, it is clear and contains EH TAYLOR ELMER T. LEE only the flavor of the grains from which SMALL BATCH SINGLE BARREL it was distilled.

BOURBON BOURBON BOURBON BARRELS Standard bourbon barrels or casks can SAZERAC SAZERAC hold 53 gallons. They are assembled, 750 ML 264029 750 ML 303725 and usually hand crafted, using New White Oak. A 53-gallon barrel is not This Small Batch Bourbon Elmer is medium gold in required, but it is common. To be Whiskey has been aged inside color; the nose brings notes classified as “new” white oak, the century old warehouses of butterscotch, clover, vanilla wood must not have been used before. constructed by E.H. Taylor, and old leather. Balances Many distilleries use the same barrel Jr. Barrels are evaluated and intense fruits, honey, and manufacturer. Unsurprisingly, bourbon selected to create a perfect vanilla with a light spiciness gets its woody and oak flavors from blend of distinctive character that shows off the distiller’s these barrels. After being used for that is like no other. Tastes of craft. The finish is long and caramel corn sweetness, mingled warm. Tastes of fruit, honey and with butterscotch and licorice. vanilla with a light spiciness.

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GEORGE T. STAGG JR WL WELLER 12YR bourbon, barrels are typically shipped to BOURBON BOURBON Scotland so they can be used for aging SAZERAC SAZERAC purposes at Scotch distilleries. Many 750 ML 28620 750 ML 181020 wineries and breweries have started using these barrels as well. This extremely hearty whiskey Wheated bourbon family, this ages in new charred oak twelve year old W.L. Weller THE CHAR ON THE BARRELS barrels. Straight out of the is aged far longer than most Every barrel used to distill bourbon has barrel, uncut and unfiltered, wheated bourbons. The taste been either toasted or charred on the the taste is powerful, flavorful is dry, complex and toasty inside. There are several different levels and intense. Buffalo Trace revealing cocoa dust and of charring, which varies by distillery. Recipe. Rich, sweet, chocolate soft spices. The mid-palate The barrel is what gives each bourbon and brown sugar flavors flavor is wheat, cedar a charred or smoky taste. It also adds mingle in perfect balance and nuts that are layered some sweetness, with tangs of toffee with the bold rye spiciness. and moderately sweet. and vanilla, due to the sugars in the wood caramelizing during the charring process. Many distillers use a number 4 char, which means that flames are shot through the barrel for a period of 55 WL WELLER SONOMA COUNTY seconds. SPECIAL RESERVE WEST OF KENTUCKY #1 BOURBON BOURBON

SAZERAC SONOMA COUNTY DISTILLERY 1 LITER 180022 750 ML 29428

The Original “Wheated” Bourbon. The first bottling in a running replaces the rye in their bourbon series, a nod to our forefathers recipe with wheat, creating a who first began distilling our Kentucky Straight Bourbon native grain – 70% American with an exceptionally smooth, yellow corn. Combined with 20% full-bodied taste. Also available unmalted rye and 10% light, in 107 proof. A sweet nose with cherry-smoked barley to produce a presence of caramel. Tasting a smooth, flavorful experience notes of honey, butterscotch DISTILLATE built on traditional methods, our and a soft woodiness. Once the barrels have been prepared bourbon is a distinctly California. using the charring process, it is time to fill them with the liquid to be distilled. This process takes much into consideration. Liquids with higher alcohol concentrations, SONOMA COUNTY SONOMA COUNTY such as 160 proof, extract more color and WEST OF KENTUCKY #2 WEST OF KENTUCKY #3 beneficial compounds from the bourbon, BOURBON BOURBON but it extracts more as well. These tannins are what cause the harsher flavor SONOMA COUNTY DISTILLERY SONOMA COUNTY DISTILLERY in some bourbons. Many distilleries use 750 ML 405124 750 ML 846827 liquids that are about 110 to 125 proof when they enter the barrel. The difference Our take on American This High-Rye style of bourbon in level of proof allows a great balance of Whiskey starts with American showcases unmalted corn compound extraction, tannins and color to yellow corn and wheat as the from the Midwest, Canadian take hold. secondary grain. This creates Rye and malted barley from a delicate and refined bourbon Wyoming. Aged in new, charred THE WAREHOUSE with a smooth and mellow American oak for no less than Once the bourbon has been added to the flavor. Aged in new, charred one year, and blended with barrels, the barrels are left in bourbon American oak no less than whiskeys up to two years. one year and blended with The full-bodied blend offers whiskeys up to two years. hints of baking spices.

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STRAIGHT EDGE HUDSON BABY

BOURBON BOURBON warehouses, or rick houses, to allow time for the spirit to mature. Many distilleries VINTAGE WINE ESTATES WILLIAM GRANT have warehouses with multiple levels 750 ML 709121 750 ML 40122 in which the barrels sit. Sometimes, identical bourbons aged for the exact Straight Edge is a blend of When you take the Hudson same period of time but in different five-, seven- and eight-year-old New York Corn Whiskey and locations within the same warehouse Bourbon from Kentucky and store it in a first-use charred can taste much different. This is Tennessee. The mash bill is American Oak barrel,out pops because temperature affects the distilled approximately 70% corn with the Baby. The barrel aging liquid. The warehouses do not use a balance of rye and wheat. process gives this spirit a any sort of centralized air or heating The Bourbon was finished at light sweetness and deep systems, so there is nothing to regulate our facility in the Napa Valley amber color. This 100% corn the temperature. Barrels expand as where it was aged in high end bourbon has a bright, defined temperatures rise, essentially breathing Napa Valley Cabernet barrels. taste and a warm finish. in the bourbon – and when temperatures drop, the barrels contract, “breathing out” the bourbon. This allows some of the bourbon to evaporate in a process HUDSON COPPERSEA known as the “angels’ share.” Angels’ FOUR GRAIN EXCELSIOR share refers to a portion of any aged BOURBON BOURBON

WILLIAM GRANT WILSON DANIELS 750 ML 40040 750 ML 265526

Corn, rye, wheat and Using techniques of floor malting, malted barley round out milling by hand, with this small batch artisanal water from the on-site well, sour bourbon whiskey. Whole mashing, Fermentation in open grain fermentation ensures wood fermentation tanks, distilled full flavor and mouthfeel. in hand-hammered, direct-fired The layered profile includes copper-pot stills. Aged less than notes of praline and vanilla. one year in New York-harvested “Easy sipping” whiskey and coopered new American alcohol that is lost due to evaporation. in the Hudson line. white oak charred barrels. One example of angels’ share occurred with the George T. Stagg from Buffalo Trace Antique Collection. In 2013, 157 barrels were selected for release. What was once 8,321 gallons of bourbon BOURBON GUN CLUB INGREDIENTS: was reduced drastically to only 2,218 BY OLD LIGHTNING 11/2 OZ ELIJAH CRAIG 12 YEAR BOURBON gal-lons after almost 16 years of aging. 1/2 OZ ELIJAH CRAIG BARREL The angels’ share took almost 74 FEATURING PROOF BOURBON percent of the liquid. While some of the ELIJAH CRAIG 3/4 OZ FRESHLY SQUEEZED LEMON JUICE loss occurred due to the barrels leaking, most of the loss came from evaporation. 3/4 OZ PASSION FRUIT SYRUP Because of this, the resulting liquid has 1/2 OZ HONEY SYRUP a much more concentrated flavor. The THE WHITE OF ONE EGG loss due to evaporation can be even greater if bourbon is aged in a higher level at the warehouse, because heat Combine Elijah Craig Bourbons, lemon juice, passion fruit and honey syrup, rises, allowing the barrel to breathe and a white of one egg. Shake/strain up in cocktail glass. in (and allow evaporation) for longer Top with grated cinnamon. periods of time. - Pablo Moix

70 Young’s Market Company | Craft & Luxury Spirits | Page 71 OLD FORESTER COCKTAIL CREATION Jacquelyn Zykan,, Master Bourbon Specialist BOURBON

OLD FORESTER COCKTAIL CREATION

150 COCKTAILS

Jackie Zykan speaks bourbon fluently. With her vast knowledge acquired from years behind the bar, extensive whisky category experience, CSS training, and background in chemistry and biology, she brings multiple layers of expertise to the Old Forester brand. A TIPS certified trainer and winner of numerous cocktail and bartending competitions, Jackie has opened several restaurants as Beverage Director, trained and managed the staff of various bars, and created many cocktail menus from scratch.

Jackie’s role as Master Bourbon Specialist with the First Bottled Bourbon® has her conducting master-level training sessions, hosting brand events and serving as the official spokesperson. As the face of the Old Forester website and the mind behind the brand’s cocktail innovations, Jackie has brought new recipes and cocktail demonstrations that have filled Old Forester’s digital space with more than 150 unique drink offerings to date.

Old Forester Old Forester Old Forester Old Forester Mint Julep Lemonade Gold Rush Mint Julep

Old Forester Old Forester Old Forester Old Forester Honeymoon Cocktail Pumpkin Flip Bravo Sour with Egg

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OLD FORESTER THE EXPERIENCE

TASTING NOTES

OLD FORESTER 86° Created in 1870, Old Forester® is the only remaining bourbon continuously distilled and marketed by the founding family before, during and after Prohibition. At 86 proof, Old Forester delivers a genuine bourbon experience, with rich, full flavor and a smooth character that is ideal for sipping neat, on the rock, with a splash of water or in a classic cocktail.

OLD FORESTER 1870 ORIGINAL BATCH Old Forester® 1870 Original Batch echoes George Garvin Brown’s original 1870 batching process. Back then, Brown batched barrels obtained from three distilleries to create consistent flavor profile. OLD FORESTER MINT JULEP To emulate that process today, we also select barrels from three For generations, Louisville insiders have enjoyed mint juleps warehouses, each barrel originating from a different day of production, made with Louisville’s Hometown Bourbon™ – Old Forester®. In with a different entry proof and a different age profile. honor of that grand tradition, we created the Old Forester® Mint Julep, recently named the Official Drink of the Kentucky Derby.® OLD FORESTER 1897 BOTTLED IN BOND NOSE: A superb blend of classic Old Forester bourbon and fresh Old Forester 1897 Bottled in Bond is crafted to honor a watershed garden mint. TASTE: A winning combination of rich Old Forester moment in bourbon history – the U.S. Bottled-in-Bond Act of 1897. bourbon and refreshing mint flavor. FINISH: The exceptionally To be labeled as Bottled in Bond in 1897, whisky must be aged in smooth finish of aged Old Forester bourbon and crisp mint. a federally-bonded warehouse for at least four years, the product of one distillation season, one distiller and from one distillery, as OLD FORESTER SIGNATURE 100° well as be bottled at 100 proof. Old Forester 1897 Bottled in Bond Handpicked from select barrels, Old Forester Signature® is rich, follows these same precise guidelines. NOSE: Robust, intense complex bourbon. Spicy and robust, Signature is bottled at 100 caramel. Rich vanilla with roasted coffee notes, spiced dark fruit proof to maintain its distinct character and full flavor profile. and mature oak. TASTE: Mouth-filling. Sweet and intense. Deep fruit, spice and oak notes layered over dark caramel and vanilla. OLD FORESTER BIRTHDAY BOURBON FINISH: Big and bold. Handcrafted by renowned Master Distiller Chris Morris, Old Forester Birthday Bourbon® is vintage-dated bourbon, hand-selected OLD FORESTER 1920 PROHIBITION STYLE from one specific day of production. The result is a one-of-a-kind The color is a rich chestnut red. The aroma is an intense medley character and flavor that will never be replicated. of cherry preserves, drippy caramel, dark chocolate, thickened maple syrup and seasoned oak spiciness. The flavor of the OLD FORESTER SINGLE BARREL Old Forester® 1920 has dark caramel coats with layers of malt Every fingerprint is unique. The same is true for every barrel of nuttiness and sweet graham cracker all warmed by green bourbon. Old Forester® Single Barrel is bottle from one individual peppercorn and coriander spice brightened with a hint of cedar. barrel, so there is no other bourbon exactly like it. Bottled at 90 FINISH: Tart apple crispness gives way to a long smoky finish full proof, with a rich, robust bourbon profile, Single Barrel offers a truly of toasted marshmallow, chocolate and graham cracker sweetness. one-of-a-kind taste experience.

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WOODFORD RESERVE IN THE BOTTLE

OUR FLAVORS FIVE SOURCES

Craft makes Woodford Reserve the most complexly-flavored, subtly GRAIN sophisticated bourbon in the world today. Every sip contains over Woodford Reserve’s grain recipe, like all bourbons, contains a 200 congeners, natural color, aroma and flavor components from majority of corn, but our recipe also contains 10 percent malted the five sources of bourbon flavor. These flavor sources are the barley along with 18 percent rye. Rye is a premium grain, and at grain recipe, the water used to mash the grain, the fermentation, 18 percent is more than in most bourbons, but it’s an investment distillation and maturation processes. Woodford Reserve must make to develop our whiskey’s spicy character. Together these combine in a myriad of ways to create five broad areas of flavor: sweet aromatic, spice, fruit and floral, wood, and WATER grain character. Vanilla, caramel, honey and butterscotch; apple, Iron-free limestone water is key to making good bourbon whiskey. pear, dark fruit and citrus; black pepper, tobacco leaf, nutmeg and Woodford Reserve’s well water is not only iron-free, but also rich in clove; oak, cedar, pine and pecans are only some of the amazing minerals that help our special fermentation process. flavors found in our bourbons. That’s because Woodford Reserve understands each of these five sources intrinsically, coaxing the FERMENTATION best from each avenue to consistently craft our amazing whiskies. While Woodford Reserve is a sour mash bourbon, every batch of Woodford Reserve contains a minimum amount of “sour,” which lasts for five to seven days and is among the longest in the industry, enables Woodford Reserve to develop its great depth of character and complex range of flavors.

DISTILLATION The Woodford Reserve Distillery’s unique triple distillation in copper pot stills lays the foundation for what will become Woodford Reserve. During each distillation we refine the spirit into three parts: the head, the center cut and the tail. Only the perfectly crystal-clear center cut of the final distillation is allowed into a Woodford Reserve barrel.

MATURATION The “center cut” becomes bourbon after aging in new, charred white-oak barrels. We make our own barrels in our exclusive cooperage, having barrels charred especially to Woodford Reserve specifications. Our 110 entry proof, the lowest level in the industry, keeps as much of the full-flavored nature of Woodford Reserve as possible. We “cycle” our barrels through a range of temperatures while maturing in the barrel house, a process dating back to the 1870s. These cycles of heating and cooling force the whiskey into and out of the charred barrels, getting the most character from every barrel. Cycling is an expensive process which increases the “angel’s share” (what distillers call evaporation) but it’s a big part of why Woodford Reserve is the best bourbon in the world.

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OUR MASTER

Master Distiller Chris Morris’ understanding of bourbon began early in life. Both of his parents were Brown-Forman employees, and his first job was as a lab trainee working on our Master Distiller’s team. Morris eventually left the lab to work as a brand manager, developing new brands, designing and directing sales and trade programs, and serving as a global bourbon brand ambassador. Whiskey is not just his vocation, it’s his avocation. Morris says he enjoys “Reading about it, collecting it, visiting sites associated with whiskey... my passion is whiskey.”

Morris began intensive training under our Master Distiller in 1997 and ultimately succeeded him in 2004 becoming Brown-Forman’s seventh Master Distiller. Morris shows his passion for whiskey every day by ensuring the craft and consistency of every bottle of Woodford Reserve.

Master Distiller Chris Morris BOURBON

THE DISTILLERY

OUR HOME

Our unique, pot-distilled whiskey’s extraordinary character starts on 72 rolling acres along the banks of Glenn’s Creek, in Woodford County, the heart of the thoroughbred horse breeding industry. This site, now named the Woodford Reserve Distillery, is recognized as the “Homeplace of Bourbon” and has been the setting for landmark discoveries and innovative practices that have shaped the entire bourbon industry.

The historic distillery now operating as Woodford Reserve set the standard for bourbon techniques like sour mashing, yeast propagation, copper pot distillation and the maturing of whiskey in new, charred oak casks. Woodford Reserve has re-defined bourbon whiskey, and continues to explore ways to better what we have already done best. From grain-centered flavor profiles of European traditions to America’s impact of new oak casking, Woodford Reserve creates a range of flavors that exemplify the breadth, depth and potential of the distiller’s art.

Copper Pot Stills Grain

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Young’s Market Company | Craft & Luxury Spirits | Page 78 TEMPLETON RYE THE GOOD STUFF

AGED 4 YEARS

When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, many enterprising residents of a small town in Iowa chose to become outlaws — producing a high-caliber and much sought after whiskey known as TEMPLETON RYE, or “THE GOOD STUFF” to those in the know. Alphonse Kerkhoff was one of those Templeton outlaws. Over the course of its storied history, Templeton Rye became ’s whiskey of choice, quickly finding its way to the center of his bootlegging empire. Legend suggests that a few bottles even found their way inside the walls of Alcatraz to the cell of prisoner AZ-85. Templeton Rye is based on the original Prohibition era Kerkhoff recipe. It is aged for four years in charred new oak barrels for a smooth finish... and a clean getaway.

While some rye whiskeys only meet the minimum requirements of 51 percent rye mash, Templeton Rye uses a mash made up of 95 percent rye from Lawrenceburg Distillers of Indiana as the foundation. This bold beginning followed by a minimum four year aging process in new charred white-oak barrels, gives Templeton Rye the base that will eventually match the flavor profile of the Kerkhoff family recipe — great rye character and awonderfully smooth finish that is ideal for mixing in whiskey cocktails or enjoying neat.

The Good Stuff from Templeton, Iowa

Born from the Prohibition-era Kerkhoff recipe nearly a century old.

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CRATER LAKE CRATER LAKE RESERVE HANDCRAFTED RYE RYE

BENDISTILLERY BENDISTILLERY 750 ML 499829 750 ML 409827

The Crater Lake Reserve Rye The Crater Lake Rye Whiskey Whiskey is 96 proof and non- is 95% rye grain and pure chill filtered. All American-grown Cascade Mountain water. rye. Aged for three years in new, The character of their rye is charred American oak. 95% rye. rich with deep toffee notes Bend, Oregon’s Crater Lake and a peppery spice. The Spirits (Bendistillery) prides distillery is located in Bend itself on being “among the oldest on a 24-acre farm property small-batch distilleries,” having in Tumalo, Oregon. opened its doors in 1996.

R Y E JACK DANIEL’S WOODFORD SINGLE BARREL RESERVE W H I S K E Y RYE RYE

BROWN-FORMAN BROWN-FORMAN RYE WHISKEY, by law in the United 750 ML 720427 750 ML 790926 States, is made from a grain mash that contains more than 50 percent rye. This historic creation marries Rich Honey colored and Other ingredients in the mash usually the smoothness of Jack Daniel’s developed to create a more include malted barley and corn. The spirit with a unique rye grain bill. balanced product and to be is distilled to no more than 160 proof Complex flavors of ripe fruit representative of traditional (80 percent ABV). It then spends time mingle with light toasted oak Kentucky Rye at a 90.4 proof. aging in new, charred oak barrels. The notes to create a taste rich with Our mash bill contains 53% whiskey must be less than 125 proof spice and a pleasant lingering rye, resulting in a liquid with when it enters the barrels. Once the spirit finish. This is a big, bold rye that pronounced spice notes has been aged for at least two years, does not overpower. 70% rye, that’s sweetly hinted with as long as it has not been blended with 18% corn, 12% malted barley. fruit before a long finish. any other spirits, it can be classified as “straight” or a “straight rye whiskey.”

Rye whiskey was the most popular type of whiskey in the northeastern states, HOCHSTADER’S LOCK STOCK AND especially Maryland and Pennsylvania, VATTED BARREL 16 YEAR throughout history. The city of Pittsburgh RYE RYE was the capital city of producing rye whiskeys during the late 1700s and early COOPER SPIRITS COOPER SPIRITS 1800s. In 1808, rye whiskey had become 750 ML 220429 750 ML 834927 so popular that farmers in Allegheny County were selling a half barrel for each Hochstadter’s Vatted Straight Lock Stock & Barrel 16 Year man, woman and child in the county. Rye Whiskey is a complex Straight Rye Whiskey is double Prohibition came along and threatened to blend of hand-selected distilled from a rare mash bill destroy the rye whiskey industry. However, straight rye whiskeys aged of 100% rye grain in copper a few Pennsylvania brands survived. By four to 15 years and curated pot stills with a “robust cut” the late 1960s, though, even some older from distilleries across North selected by master distillers, brands like had moved its America. Full-flavored, robust, unfiltered, then aged in distillation processes to Kentucky. 100 Proof and best enjoyed cold weather for 16 years straight or as a base cocktail in newly charred American ingredient in classic cocktails. oak barrels. 107 proof.

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LOW GAP DILLON’S 2YR RYE THE WHITE RYE RYE RYE Today, many different brands of rye CRAFT DISTILLERS DILLON’S whiskey are being produced by a wide 750 ML 659924 750 ML 289022 number of distillers, including ( Rye and Bulleit Rye), Crispin Cain uses small This purist’s rye is traditionally Camparai Group ( Rye), cognac stills to create whiskies handcrafted from 100 percent Beam (Old Overholt and Jim that are amazingly soft and Canadian grown rye that Beam Rye), Heaven Hill (Pikesville Rye rich, with beautiful finishes consists of 10 percent malted and Rittenhouse Rye), The Sazerac Full rye body. 100% rye malt and 90 percent unmalted grain. Company (Col. Eh. H. Taylor, Thomas extract. Aged two-plus years This whiskey is produced in H. Handy and Sazaeric Rye) and many in new and used bourbon, small batches in a copper pot more. One notable distiller is MGP of used cognac barrels and new still, but without aging in wood, Indiana, which is the central distiller for small cooperage barrels from showcasing the true flavors numerous brands marketed by others Minnesota. (42.2% ABV) of the grain. (including some of the companies listed above).

Rye slowly has been undergoing a revival in the United States for the past several PIKESVILLE RYE years. At the beginning of the twenty- FEW 6 YEAR first century, many distillers began to RYE RYE

FEW SPIRITS HEAVEN HILL 750 ML 28824 750 ML 546924

Blend of 70% Midwestern rye, First produced in Maryland in 20% local corn and 10% two-row the 1890s, the brand was shut- malted barley. Fermented with a tered by prohibition. Pikesville wine yeast from France’s Loire re-emerged after prohibition Valley and aged in air-dried oak and became the last standing barrels. Created in small batches Maryland Rye. Now produced in Evanston, Illinois. Crisp grain. in warehouse locations, Heaven Caramel and honey on the nose, Hill keeps this historic Maryland with luscious whiskey sweetness mark alive with this six-year-old, experiment with producing rye whiskey, on the palate. 110 proof offering. and several of those companies now sell aged rye whiskey. Brown-Forman, for example, has begun to produce a Jack Daniels’ rye whiskey, including unaged RITTENHOUSE HENNEBERY and lightly aged varieties as limited BOTTLED-IN-BOND WHISKEY editions. One Mount Vernon distiller even sells a rye that is said to be like what RYE RYE George Washington made.

HEAVEN HILL HENNEBERY SPIRITS United States law requires any product 750 ML 226723 750 ML 740022 marketed and labeled as rye whiskey to meet a number of predetermined This four-year-old 100 proof Strong intrigue; aromas of heavy requirements. One such requirement rye whiskey commemorates rye with sweet floral and citrus is that the mash that is distilled in the Philadelphia’s famous Rittenhouse undertones. The mouth feel is process must consist of at least 51 Square. Bottled-in-Bond, today’s completely enthralling and the percent rye. Most Canadian “rye whiskey” Rittenhouse carries the distinct, finish is smooth. A 90 proof rye is produced from a primarily corn-based spicy flavor that is long associ- whiskey infused with organic mash and therefore cannot legally be ated with the brand. Rittenhouse ingredients. Transforming the sold in the United States as rye whiskey. is the rye whiskey of choice for neat drinker’s experience and both mixologists and whiskey enhancing innovative cocktails aficionados alike. you will love.

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TEMPLETON TEMPLETON 4 YEAR 6 YEAR RYE RYE WHAT IS STRAIGHT RYE? Straight rye whiskey must meet all of INFINIUM SPIRITS INFINIUM SPIRITS the legal requirements of regular rye 750 ML 29825 750 ML 27021 whiskey, but it also has a few extra requirements. Aged four years in American Templeton 6 Year Old is aged in To be labeled as straight rye, the spirit oak barrels. This small batch new American oak barrels. With must be distilled and aged for at least rye has a smooth, spicy taste a higher proof, 45.75% ABV, and two years. If it is aged for fewer than four and clean, balanced finish, with longer time in the barrel, the years, the bottle must contain an age a medium-amber color and new expression displays more statement. If a bottle contains no age citrusy aromas opening up to complex rye notes. Butterscotch, statement and is labeled as straight rye, a caramel scent, as well as big vanilla, spice, cherry, green it has been aged for at least four years. flavors of tobacco, oak, and apple aroma. Fruit, toasted Sometimes, straight ryes aged even leather. A 95% rye mashbill, oak, mellow, smooth with longer than four years will include an age distilled in Indiana. vibrant taste. statement as a marketing tactic.

Straight rye is pure — there can be no added flavor, color or other types of spirits. JOURNEYMAN DISTILLERY ROGUE FARMS LAST FEATHER RYE RYE RYE

JOURNEYMAN ROGUE 750 ML 26828 750 ML 680520

The 90 proof whiskey is made This is a traditional rye whiskey from a blend of Midwestern rye made revolutionary because and wheat with just a touch of we floor malted, micro-malted, barley added to round out the mashed, distilled and ocean flavor. The whiskey matures in aged our own 100% Oregon new white oak barrels where Dream Rye from Rogue Farms it develops its signature flavor. in Independence. Oregon Rye Last Feather Rye is a fruit- Whiskey offers a true taste of the If a straight rye from one barrel is mixed forward whiskey. proprietary palate of ingredients with other barrels of the same straight rye used to create it. that is a different age, the age statement on the bottle will reflect the age of the youngest whiskey; some of the whiskey may be older. SAZERAC SONOMA COUNTRY 6 YEAR CHERRYWOOD STYLES OF RYE Today’s rye whiskeys cover a wide variety RYE RYE of styles and flavors. Some bottles SAZERAC SONOMA COUNTY DISTILLERY contain spicy whiskey, while others 750 ML 305021 750 ML 405127 feature a softer flavor profile. Distilleries are free to do whatever they would like Rye spiciness with a overlay Primarily unmalted rye grain as long as it still fits the requirement for of sweet malt to make a spicy (80%) supported by unmalted the type of liquor under which they are mèlange, Vietnamese cinna- wheat and, most interestingly, labeling it. Many large Kentucky distillers mon, faint Sichuan pepper cherrywood smoked barley. use a 51/39/10 percent formula to craft scent, whisper of clove. Aged Double alembic pot distilled, their rye whiskeys. Some companies are for six years. A New Orleans aged in new-charred American now experimenting even further, using a Original. Sazerac Rye Whiskey oak and finished in used barrels mash containing up to 100 percent rye. symbolizes the tradition and to further mature. The result is history of New Orleans dating a 96 proof bottling that’s natural back to the 1800s. in color and non-chill filtered.

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WHISTLEPIG SONOMA COUNTY 10YR RYE RYE Prior to Prohibition, many distilleries crafted distinct regional styles that SONOMA COUNTY DISTILLERY WHISTLEPIG represented the larger variety of rye 750 ML 405120 750 ML 20721 whiskey that was on the market. After the rye whiskey industry moved to primarily Sonoma County Rye whiskey is 100 proof, straight rye whiskey, be produced in Kentucky, these regional double alembic pot distilled and aged for at least ten years varieties slowed down in production. aged in new-charred American through a unique double-barrel oak as well as finished in used process. Distilled in Canada, The state of Washington’s recipe barrels to further mature without finished in Vermont. Nose of contained 60 percent rye, 35 percent over-oaking. What’s resulted is allspice, orange peel, anise, corn and 5 percent barley. Today’s a 96 proof bottling that’s natural oak, char and caramel. Sweet typical recipe for rye whiskey includes in color and non-chill filtered. palate; hints of caramel and 51 percent rye, 39 percent corn and vanilla, followed by rye­ spice 10 percent barley. While rye acts as and mint. the backbone for the beverage’s flavor, corn adds sweetness to the mix. Barley contributes naturally occurring enzymes that convert starches to sugars, which WHISTLEPIG WHISTLEPIG helps the fermentation process. 12YR OLD WORLD 15YR ESTATE OAK RYE RYE

WHISTLEPIG WHISTLEPIG 750 ML 20723 750 ML 20724

After studying the best Aged for 15 years in three techniques of the Old World; separate whiskey barrels: #3 Master Distiller Dave Pickerell Charred New American Oak; and the WhistlePig team paired Used Bourbon Barrel; and #4 bonds of 12-year-old rye with Charred Vermont White Oak premium European oak casks. sourced from WhistlePig Farm. sixty-three percent , 30 The long toast and heavy char percent Sauternes, and seven are designed to draw out a rich percent Port barrel finishes. sweetness to complement the PENNSYLVANIA STYLE, natural spice of aged rye. A.K.A. MONONGAHELA Pennsylvania-style rye, also known as Monongahela-style rye, was distilled from a grain mash of 100 percent rye HUDSON COPPERSEA blended from both malted and unmalted MANHATTAN GREEN MALT RYE rye. The malted rye helps quicken the fermentation process because it helps RYE RYE enzymes open the grain kernels and WILLIAM GRANT WILSON DANIELS convert starches to sugars. 750 ML 20044 375 ML 26328 By the time the nineteenth century ended, distillers in Pennsylvania had The handcrafted whiskey has Green Malt Rye is an oak-aged started using malted barley rather than a deep amber hue, a satiny single malt rye whisky made malted rye in their grain mashes. The mix lightweight body and a wafting with 100 percent unkilned, or contained between 80 to 95 percent bouquet laced with the aromas “green” rye malt. One of the unmalted rye, and the rest was malted of spice, toffee, dried fruit and rare distilleries in the world to barley, but they still did not use corn. vanilla. The spirit’s peppery malt its grain in-house, we are Some producers of this rye style used a start transitions to a honey- able to use the fresh green malt sweet mash during fermentation. In this cinnamon depth. Note the immediately, preserving the butteriness that lingers after earthy, herbaceous qualities each sip. that are lost in kilning.

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COPPERSEA RAW process, they use only fresh used as RYE FUN FACT opposed to the sour mash from previous IS OFTEN REFERRED fermentations. The sweet mash contained WILSON DANIELS a higher pH level than the sour mash, 750 ML 781221 TO AS “RYE WHISKY”, SINCE HISTORICALLY, meaning the fermentation process was MUCH OF THE CONTENT WAS FROM RYE. unique and created different flavors in Rye sourced from local Hudson THERE IS NO REQUIREMENT FOR RYE TO the spirit. Valley farms using techniques of floor malting, milling grain by BE USED TO MAKE WHISKIES WITH THE By the twentieth century, all Pennsylvania hand at the distillery, mashing distillers had moved away from the sweet LEGALLY IDENTICAL LABELS “CANADIAN with water from the on-site well, mash process and exclusively used the sour mashing, fermentation WHISKY”, “CANADIAN RYE WHISKY” OR sour mash process. in American-made open “RYE WHISKY” IN CANADA. Most whiskeys in this category would wood fermentation tanks and be considered to have a spicy and dry Distillation in hand-hammered, flavor profile. Since modern ryes contain direct-fired copper-pot stills. corn in the mash, which adds a delicate sweetness, Pennsylvania style rye would have been much less sweet than many of today’s varieties. COFFEE & CIGARETTES INGREDIENTS: BY BLACK SHEEP 11/2 OZ RITTENHOUSE RYE BRASSERIE (ST. GEORGE BALLER WORKS TOO) 1/2 OZ ST. GEORGE NOLA FEATURING 1/4 OZ CARPANO ANTICA VERMOUTH RITTENHOUSE RYE 1/4 OZ GIFFARD ORGEAT 4 DASH COFFEE BITTERS (OPTIONAL)

Combine Rittenhouse Rye, St. George NOLA, Carpano Antica Vermouth, Giffard Orgeat, and coffee bitters in a mixing glass. Then add ice and stir for 20-25 seconds. Strain into a double rocks glass with one large ice cube that has been rinsed with a heavily peated Scotch. No garnish. - Jimmy Marino Rittenhouse and Old Overholt started as Monongahela ryes, but both have since moved production to Kentucky, and neither continues to use the Monongahela- style mash bill. Both are excellent, but no longer represent this style. TAP ROOM TROUBLE INGREDIENTS: MARYLAND STYLE BY HUNTINGTON 2 OZ TEMPLETON RYE 4 YEAR Maryland-style rye whiskey is much HOTEL 3/4 OZ FRESH LEMON JUICE softer, brighter, rounder and has more 11/4 OZ SIMPLE SYRUP floral flavor notes than the Monongahela- FEATURING style ryes. Maryland rye production TEMPLETON RYE 4 YEAR 4 SAGE LEAVES slowed during the 1970s and stopped 2 SLICES OF RED PEAR altogether by the early 80s.

Muddle one pear slice and three sage leaves with 3/4 oz lemon juice. Add Templeton Rye 4 Year, lemon juice, and simple syrup. Shake and strain over fresh rocks. Serve in a Collins glass and garnish with one pear slice and one sage leaf.

“I have mixed drinks about my feelings” - Stephanie Sanders

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WHISTLEPIG IT’S TIME FOR RYE

Master Distiller Raj Peter Bhakta

IT’S TIME FOR RYE

At WhistlePig, we believe rye is the greatest distilled spirit for many reasons. Chief among these is our eagerness for a challenge. Rye is difficult to distill. It requires dedication, patience and precision, and - like a great Bordeaux - Rye is truly at its finest when given time to mature. Layer upon layer of flavor unveiling over time, only getting better with age. If it was easy, anybody would do it. But with rye, the time and effort is worth the exquisite reward.

OUR

WhistlePig is the only mission-driven whiskey company in the US. The company is proud to donate $1 from every bottle sold of its craft whiskey to the Progressive Farm Alliance, a nonprofit consortium of small businesses whose mission is to promote value-added agricultural practices and support rural communities. This, in turn, realizes WhistlePig’s mission of helping and inspiring others to grow the American economy through farm-based businesses.

THE MASTER

A scholar of chemistry from both West Point and the University of Louisville, Honorary Colonel and Former Maker’s Mark Master Distiller, Dave Pickerell needs little introduction among whiskey enthusiasts.

84 Young’s Market Company | Craft & Luxury Spirits | Page 85 WHISTLEPIG DRINK SOMETHING REAL

THE AMERICAN DREAM

Entrepreneur Raj Peter Bhakta founded WhistlePig in 2010 with a single goal: creating the world’s finest rye whiskeys. In 2007 Bhakta spent his life savings on a former dairy farm in Shoreham, Vermont, and in five years’ time transformed the 1,300-acre farm into the brand’s home and site of its distillery. WhistlePig is well along the path of building a fully farm-to-bottle operation.

WhistlePig is widely viewed as the world’s finest rye whiskey­—having received some of the highest recorded scores ever by Wine Enthusiast Magazine for the rye category. RYE

WHISTLEPIG DRINK SOMETHING REAL

FROM OUR FARM

Situated in bucolic Shoreham, Vermont, our 1,300-acre farm is the home to our rye fields and our distillery. It is here that Master Distiller Dave Pickerell is leading the team and obsessing over one thing and one thing only: how to make the world’s finest rye whiskey. We have a fully farm-to-bottle mission, meaning that everything comes from our farm. We grow and harvest rye grain from our farm, we distill that grain at the distillery on our farm, and we age the whiskey in Vermont Estate Oak barrels made from trees cut down from our farm. We are well along the way to realizing this vision with a now fully functioning distillery operating seven days a week and our new 15-year product is the first rye released finished in Vermont Estate Oak.

OUR PROCESS

WhistlePig Ryes are uniquely processed in a variety of barrels, with Vermont Oak being our mainstay. The rings of Vermont Oak are tighter from growing in colder climates, and therefore lend themselves to better seals and imbue more flavor into the product.

The Farm The Pig The Grain SINGLE MALT SCOTCH

Young’s Market Company | Craft & Luxury Spirits | Page 88 SINGLE MALT SCOTCH BENRIACH BENRIACH 10 YR 16 YEAR SINGLE MALT SCOTCH SINGLE MALT SCOTCH

BROWN-FORMAN BROWN-FORMAN 750 ML 385322 750 ML 385324

Bottled at 43% vol, BenRiach 10 Bottled at 43% vol, the BenRiach Years Old is Classic Speyside 16 Years Old is Classic Speyside in character. The cask formula in character. The cask formula focuses on ex-bourbon and focuses on ex-bourbon and ex-sherry casks. Fresh, lively, ex-sherry casks. This smooth fruit-laden single malt captures single malt has an elegant full warm oak spices, green apple, taste and aroma that captures dried apricots, peach and banana fruity, floral notes, with alluring with subtle touches of aniseed, overtones of honey, vanilla, lemon zest and barley. spices, toffee and apples.

BENRIACH BENRIACH S I N G L E M A L T AUTHENTICUS PEATED CURIOSITAS PEATED SINGLE MALT SCOTCH SINGLE MALT SCOTCH S C O T C H

BROWN-FORMAN BROWN-FORMAN SINGLE MALT SCOTCH is a spirit that 750 ML 385326 750 ML 385323 must be distilled in a Scottish distillery The 25-years-old, formerly Uses a heavily peated malted using water and malted barley. Only available as a 21-years-old barley as the cereal varietal other whole grains can be added. They single malt is full-bodied and to produce a fresh, peated are then processed at the distillery into a audacious. Distilled from expression. This single malt, mash and transformed into a fermentable peated malted barley, this from the Heartland of Speyside, material using only endogenous enzyme whisky demonstrates a fusion has overtones of peat reek, systems. of rich peat and smoldering combined with a background Yeast is added to the mash in order to embers with herbs and honey. of fruity, floral, heathery notes begin the fermentation process. It then Bottled at 46%, non-chill and an appealing presence must be distilled to no more than 94.8 filtered and at natural color. of oak wood in the finish. percent so it keeps in it the flavor of the materials used in production.

The spirit then must mature, also in BENRIACH BENRIACH Scotland, by sitting in oak casks for at SEPTENDECIM PEATED 20 YEAR least three years, with no substances SINGLE MALT SCOTCH SINGLE MALT SCOTCH added besides caramel coloring and water. BROWN-FORMAN BROWN-FORMAN 750 ML 385327 750 ML 385325 SINGLE MALT SCOTCH This variety must be produced at a lone The BenRiach Septendecim Bottled at 43% vol, the BenRiach distillery using in a pot is the latest edition to the 20 Years Old is Classic Speyside still. It is made using malted barley as the BenRiach Peated range. in character. The cask formula only grain. This 17-year-old whisky has focuses on ex-bourbon and been matured in Ex-Bourbon ex-sherry casks. This smooth SINGLE GRAIN SCOTCH Casks and is a real robust single malt has an elegant full This variety is distilled at one facility, and heavyweight. Septendecim taste and aroma that captures uses malted grains, unmalted grains and is non-chill filtered and fruity, floral, spicy notes, with barley. Single grain means that it was bottled at natural color. fascinating overtones of honey, vanilla, apples, chocolate and nuts. continues on page 90 Young’s Market Company | Craft & Luxury Spirits | Page 89 SINGLE MALT SCOTCH GLENDRONACH GLENDRONACH PEATED 12 YEAR distilled at a single distillery, not that it SINGLE MALT SCOTCH SINGLE MALT SCOTCH uses a single type of grain. Most single grain Scotches are continuously distilled, BROWN-FORMAN BROWN-FORMAN resulting in a lighter style. 750 ML 844420 750 ML 844421

BLENDED MALT SCOTCH Distilled using peated malted This superb richly sherried The blended malt Scotch variety of barley. It pays homage to the single malt is matured for at least blends one or more peat historically used to dry the 12 years in a combination of the single malt scotches that have been malted barley in the traditional finest Spanish Pedro Ximenez produced at more than one distillery. floor matlings during the early and Oloroso sherry casks. Non- days of the distillery. The subtle chill filtered, of natural color and BLENDED GRAIN SCOTCH peated notes complements the bottled at 43%. Rich, creamy, This type of spirit blends two or more classic GlenDronach Highland silky-smooth. Warm, rich oak single grain Scotch whiskies that have character and the rich sherry and sherry sweetness, full mouth been produced at two or more distilleries. notes drawn from the wood. feel, raisins and soft fruits.

BLENDED SCOTCH WHISKY This type of spirit is a blend of one or more single malt Scotches with one or more single grain Scotches. GLENDRONACH GLENDRONACH 18 YEAR 21 YEAR SINGLE MALT SCOTCH SINGLE MALT SCOTCH

BROWN-FORMAN BROWN-FORMAN 750 ML 844422 750 ML 844423

The GlenDronach 18 Year Matured in a combination Old has been named after of the finest Oloroso and the renowned founder of the Pedro Ximenez sherry casks distillery, James Allardice. This for a minimum of 21 years, exceptional sherried single the Parliament continues the malt is non chill filtered and of great GlenDronach tradition natural colour. Matured in the of offering fruit-laden intensity finest Spanish Oloroso sherry in its single malts. Bottled at BENRIACH DISTILLERY casks and bottled at 46%. 48%, the Parliament is non chill BenRiach Distillery is located in the Rich, dark and seductive. filtered and of natural color. Northeastern region of Moyrashire, in the Heart of Speyside. It displays all charms one could expect of a distillery in Speyside. John Duff built BenRiach GLENGLASSAUGH in 1898. The distillery draws EVOLUTION REVIVAL its water from the Burnside Springs that SINGLE MALT SCOTCH SINGLE MALT SCOTCH dwell deep beneath the distillery.

BenRiach started producing malt whisky BROWN-FORMAN BROWN-FORMAN in 1898, but unfortunately, it fell victim to 750 ML 844426 750 ML 844425 the Pattison Crash in 1900. That event resulted in a time of hardship for the Glenglassaugh Evolution is The first expression released entire whisky industry. During this time, created by maturing the whisky from Glenglassaugh after being many distilleries were forced to close in a unique combination of the mothballed for more than 20 their doors. BenRiach was one of those finest hand-picked ex-Tennessee years. It has been matured companies, and after distilling only two first-fill whiskey barrels. This in a balanced mix of ex-red years, they were shuttered for a period expression shows great depth wine and fresh bourbon casks, of 65 years. of character and finesse, a vatted and re-racked for double harmonious combination of maturation in rich sherry whisky and oak. Bottled at 50%. casks. Bottled at 46%, non-chill filtered and of natural color.

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GLENGLASSAUGH HIGHLAND PARK TORFA PEATED 12 YEAR SINGLE MALT SCOTCH SINGLE MALT SCOTCH In 1965, the Scotch whisky industry entered a golden area. New distilleries BROWN-FORMAN EDRINGTON were commissioned, and old distilleries 750 ML 844424 750 ML 23423 that had been closed for many years, like BenRiach, reopened, and production Produced by using richly peated Single malt aged exclusively began again in earnest. malted barley as the cereal in 100% ex Oloroso sherry varietal. The malted barley has oak casks. A unique, perfectly In 2004, BenRiach experienced the most been dried in the traditional way, balanced flavor profile of exciting period of its existence. In April over peat infused kilns, giving smoky and sweet, thanks 2004, BenRiach became an independent the whisky its unique smoky to the aromatic. A perfect distillery. It was purchased by three flavor. With its peaty, phenolic harmony of smoky peat, sweet entrepreneurs – Billy Walker, Wayne nature, is a unique expression. heather honey and rich fruit Kieswetter and Geoff Bell. Once they had It is quite different to the usual cake. acquired the distillery, the new owners style of Highland whiskys. also inherited an inventory of almost uninterrupted stock, with some barrels even dating back to 1965. The owners’ vision included turning The BenRiach HIGHLAND PARK into a premium, high quality Speyside HIGHLAND PARK malt. The independent ownership allows 18 YEAR 25 YEAR SINGLE MALT SCOTCH SINGLE MALT SCOTCH

EDRINGTON EDRINGTON 750 ML 23329 750 ML 23328

A single malt aged exclusively Highland Park 25 Year Old in 100% ex Oloroso sherry oak is a phenomenal whisky; it casks. A perfect expression has a rich amber glow and of harmony, complexity and an unmistakable taste of refinement. Combines honey smokiness and heather honey sweetness with delicious with as you would expect from hints of cherries wrapped in Highland Park. Matured in the chocolate. Awarded the ultimate finest quality first-fill Sherry seasoned European oak casks. accolade in 2005, per US spirits the distillery to experiment with different writer F. Paul Pacult. variables like different wood finishes. It also allows them to continue producing whisky from both peated and non-peated malted barley. HIGHLAND PARK HIGHLAND PARK 30 YEAR MAGNUS Since 1826, GlenDronach Distillery SINGLE MALT SCOTCH SINGLE MALT SCOTCH matures its in high quality sherry casks. GlenDronach uses EDRINGTON EDRINGTON what some may consider to be old- 750 ML 23328 750 ML 299723 fashioned distilling methods, but they are Highland Park 30 Year Old Matured in American oak handcrafted techniques perfect through is a phenomenal whisky; it sherry-seasoned and bourbon almost 200 years of tradition. Every step has a rich amber glow and casks, Highland Park Magnus in the GlenDronach distillation journey an unmistakable taste of has a flavor profile with vanilla uses particular caution and careful smokiness and heather honey sweetness; citrus peel and a timing. GlenDronach’s malt mill, traditional with as you would expect from lingering aromatic smokiness. wooden washback and copper mash tub Highland Park. Matured in the are all part of a careful process. finest quality first-fill Sherry seasoned European oak casks.

continues on page 92 90 Young’s Market Company | Craft & Luxury Spirits | Page 91 HIGHLAND PARK MACALLAN VALKYRIE 10 YEAR FINE OAK SINGLE MALT SCOTCH SINGLE MALT SCOTCH GlenDronach’s elegant copper pot stills are used to distill and re-distill the richest EDRINGTON EDRINGTON spirits. They are then filled into the best 750 ML 299727 750 ML 46524 casks and left to mature in warehouses. Highland Park Valkyrie is triple Triple cask matured for 10 Nearly 70 percent of the whisky’s flavor matured in American oak years: aged in sherry-seasoned comes from the cask in which it was left sherry, American oak bourbon Spanish oak casks, sherry- to mature. The type of wood used is and Spanish oak sherry casks. seasoned American oak important, which is why GlenDronach Increased levels of the aromatic casks and bourbon-seasoned makes “no compromises” when choosing Orkney peat results in a richer American oak casks. Lightest sherry casks to age whisky in. These level of honey sweetness on flavor profile of the range. casks help create the flavors that are the palate than Highland Park Complex with a hint of fruit entirely unique to GlenDronach-produced 12-Year-Old. and heather honey. whisky.

HIGHLAND PARK Highland Park to this day uses five keystones of production, just as it did back in 1798. No other distilleries use all MACALLAN MACALLAN five keystones. 12 YEAR 12 YEAR DOUBLE CASK SINGLE MALT SCOTCH SINGLE MALT SCOTCH

EDRINGTON EDRINGTON 750 ML 46223 750 ML 499923

Exclusively aged for a minimum Double Cask 12 Years Old of 12 years in the rare 100% is a unique new expression Sherry-seasoned oak casks defined by a distinct American from Jerez, Spain. Elaborate Oak. Aged in a combination of flavor profile, characterized by American and European Oak rich dried fruit and balanced Sherry casks, the Macallan with smokier, spicier notes. Double Cask has a predominant Deliciously smooth. influence of American Oak. Wood spices (ginger & nutmeg), citrus, caramel and raisins.

MACALLAN MACALLAN 15 YEAR FINE OAK 18 YEAR SINGLE MALT SCOTCH SINGLE MALT SCOTCH

EDRINGTON EDRINGTON 750 ML 46525 750 ML 46323

Triple cask matured for Exclusively aged for a minimum a minimum of 15 years: of 18 years in rare 100 percent aged in sherry-seasoned Sherry-seasoned oak casks Spanish oak casks, sherry- from Jerez, Spain. Exuding a seasoned American oak full-bodied palate, the spirit’s casks and bourbon-seasoned natural oiliness balances the American oak casks. Intense, strong tannins from the oak. rich chocolate, with a hint Rich dried fruits with spice, of orange and raisin. clove, orange and wood smoke.

Young’s Market Company | Craft & Luxury Spirits | Page 92 MACALLAN MACALLAN 25 YEAR 30 YEAR

AROMATIC PEAT SINGLE MALT SCOTCH SINGLE MALT SCOTCH Peat is an especially important quality EDRINGTON EDRINGTON to whisky. The peat is cut by hand from 750 ML 23328 750 ML 46825 Hobbister Moor, which is only seven miles from the distillery. The moor itself is more The Macallan Sherry Oak 25 The highest age statement in than 9,000 years old and has a depth Year Old contains rich and the Sherry Oak range. Hand up to four meters in places and contains complex flavors of dried fruits, selected from a pool of 200 several layers of rich, densely compacted wood smoke and spice with casks. The most complex, vegetation – a common feature of Orkney a long finish, ensuring that full-bodied flavor of the Sherry peat. Because of the location’s fiercly every sip achieves the highest Oak range, also exhibiting whipping winds, no trees can survive, so standards of being the world’s the richest color. Deliciously the peat used in whiskey production tends most precious whisky. smooth with dried fruits, to be woodless but richer in heather. sherry, orange and wood The peat is cut in April and then dried smoke. naturally over the warm summer months. The peat is then burned in kilns, where the aromatic smoke infuses with the malting barley. MACALLAN MACALLAN CLASSIC CUT RARE CASK SINGLE MALT SCOTCH SINGLE MALT SCOTCH

EDRINGTON EDRINGTON 750 ML 469025 750 ML 460526

Macallan Classic Cut is matured Less than 1% of casks are exclusively in hand-picked oak chosen. With rarity at its core, casks seasoned with Sherry this is a whisky crafted from from Jerez, Spain. Influenced by casks so rare they will never both American and European again be used in any Macallan oak Sherry casks, it reveals rich whisky. Combining Spanish flavors of creamy vanilla, sweet and American sherry seasoned ginger and warming oak. oak casks, a high proportion of them first fill.

BRUICHLADDICH BRUICHLADDICH BLACK ART 5 ISLAY BARLEY SINGLE MALT SCOTCH SINGLE MALT SCOTCH

REMY COINTREAU REMY COINTREAU 750 ML 470524 750 ML 13722

Black art is Head Distiller Adam Fourth release of the ongoing Hannett’s secret recipe. This Islay Barley series, distilled using batch was distilled in 1992. 100% Islay barley from four Matured entirely on Islay in central Islay farms. American oak bourbon oak and premium wine cask maturation. Unpeated, Islay casks. Bottled at cask strength matured, multi-vintage cuvee, 50% of 48.4%. The structure of the ABV. Malty sweet, cereal, honey, oak gives honey, tobacco, clean & citrus fresh. A stunning vanilla and hints of spicy example of trickle distillation cinnamon. using victorian equipment.

Young’s Market Company | Craft & Luxury Spirits | Page 93 SINGLE MALT SCOTCH BRUICHLADDICH BRUICHLADDICH OCTOMORE 7.4 OCTOMORE 7.3 HAND TURNED FLOOR MALTINGS SINGLE MALT SCOTCH SINGLE MALT SCOTCH This is one of only a small number of REMY COINTREAU REMY COINTREAU distilleries that turn malt by hand. It is labor intensive, but this process is the 750 ML 589723 750 ML 589726 only way for the aromatic smokiness to Octomore 07.1 barley harvested Part of the cult-series of the infuse into the grain so seamlessly. It is from mainland Scotland is peated peatiest whiskies in the world, also what distinguishes Highland Park to 208ppm. Aged five years in Octomore 7.3 is the second from other distilleries. American oak. Bottled at 59.5%. Octomore of Octomore Farms. When barley is malting, it exhibits a high Each release is a powerful Distilled from 100% Islay barley level of heat. So, workers at Highland illustration of the art of the master from Lorgba Field the previous Park turn it by hand, every eight hours, distiller. Unique, limited, finite, summer. Distilled in 2010. seven days a week, in order to maintain a celebration of nuance. It can Peated to 169ppm, five years a constant airflow to retain a 5 percent never be reproduced. Octomore old, 63% ABV. moisture level. This is ideal for the barley stands alone. to absorb the aromatic smoke produced when the peat smolders in kilns.

SHERRY OAK CASKS Highland Park has high standards when it BRUICHLADDICH PORT CHARLOTTE comes to casks. The cask selection starts OCTOMORE 7.4 ISLAY BARLEY SINGLE MALT SCOTCH SINGLE MALT SCOTCH

REMY COINTREAU REMY COINTREAU 750 ML 589727 750 ML 709921

Part of the cult-series of the A heavily-peated Single peatiest whiskies in the world, Malt using only Islay barley. Octomore 7.4 was distilled Harvested and distilled in with 100% Scottish barley and September 2008 from the matured in American oak casks. farms at Coull, Kynagarry, Peated to 167ppm, 7 years old, Island, Rockside, Starchmill 61.2% ABV. The latest radical & Sunderland. Matured in expression, 7.4, was distilled American and European oak. with American and European oak, which from barley and matured in Peated to 40 ppm, 50% ABV. is carefully chosen and cut into staves at oak. Peat with finesse and elegance. 45 degrees in order to make it difficult for any liquid to escape the barrel. This is the same process that Vikings used to make their ships watertight. PORT CHARLOTTE BRUICHLADDICH The staves are then shipped to Jerez, SCOTTISH BARLEY SCOTTISH BARLEY Spain, to be formed into casks, filled with SINGLE MALT SCOTCH SINGLE MALT SCOTCH sherry, and left to mature. After aging for two years, they are emptied and shipped REMY COINTREAU REMY COINTREAU back to Orkney to be filled with Highland 750 ML 470522 750 ML 470520 Park’s whisky. The process is expensive, but the casks provide up to 80 percent A heavily peated Single Malt The definitive Bruichladdich, of the whisky’s flavor and 100 percent of using 100% Scottish barley, aged distilled using 100% Scottish its color, making it worth the cost. on Islay. Matured in American and matured all its life on and European oak. Bottled at Islay. American oak cask COOL MATURATION the distillery using Islay spring maturation. Unpeated, multi- When it comes to aging in casks, the water. Peated to 40 ppm with vintage cuvee, 50% ABV. Slow location of the barrel matters. Local finesse and elegance, 50% ABV. trickle distillation and premium climate affects the maturation process. Trickle distilled spirit matures in American oak have produced our lochside warehouses. the creamiest whisky we have ever tasted.

continues on page 95 Young’s Market Company | Craft & Luxury Spirits | Page 94 SINGLE MALT SCOTCH GLENFARCLAS GLENFARCLAS 105 CASK STRENGTH 10 YEAR

SINGLE MALT SCOTCH SINGLE MALT SCOTCH Orkney consists of a cluster of islands off of the northern coast of Scotland SAZERAC SAZERAC where the Atlantic Ocean and North 750 ML 303527 750 ML 313720 Sea meet. lies Deep peaty-gold color with Vibrant straw-gold color with almost on the Artic Circle, which is the aromas that are complex, aromas that are sherry-sweet same latitude as Anchorage, Alaska. The oaky, apples and pears, and a malty tones with delicate climate, however, is shockingly temperate tempting dark toffee sweetness. smokiness. Delicately light – it reaches up to 16 degrees Celsius Dry and assertive flavors develop flavors with a combination of in the summer and lows near 2 degrees quickly to reveal a rich spiciness maltiness, smokiness and sherry. Celsius in winter, which is perfect for with a hint of oak and sherried Dried fruit, vanilla, cinnamon even maturation in the warehouses. fruit. Smooth finish; wonderfully and cloves tempt the taste buds CASK HARMONIZATION warming and with a lingering further. Long finish, smooth and It takes time and a great deal of skill smokiness, yet very rounded. spicy, with a lingering smokiness. to create a perfectly balanced whisky. Highland Park creates an intense balance using cask harmonization that sets it apart from other distilleries. Many distilleries GLENFARCLAS GLENFARCLAS consider harmonization an extravagance, 12 YEAR 17 YEAR but Highland Park considers it essential. SINGLE MALT SCOTCH SINGLE MALT SCOTCH

SAZERAC SAZERAC 750 ML 313721 750 ML 303526

Vibrant amber-gold color with Rich amber color with aromas aromas that are fresh and that are complex, with distinctive beautifully light, sherried fruit butterscotch, sherried fruit combined with a tempting spicy and peat smoke aromas. Big sweetness and a hint of sappy and full-flavored, with excellent oak. Full bodied flavors with balance, develops slowly, full sherried fruit, oak and a hint of sherry sweet malty tones, of peat and delicious sweet and a touch peat smoke. Long sensations. Long and flavorsome lasting and smooth, with a hint For each batch released by Highland finish, with a lingering spiciness. of spice and sherry sweetness. Park, the Master Whisky Maker selects and combines up to 150 casks and allows the spirits to rest for a month before they are bottled. During that time, the flavors GLENFARCLAS GLENFARCLAS from the different casks combine and 21 YEAR 25 YEAR harmonize into a balanced, fully rounded flavor. SINGLE MALT SCOTCH SINGLE MALT SCOTCH THE MACALLAN SAZERAC SAZERAC formed in 1824 750 ML 303528 750 ML 303525 and has since grown from a small local business to world-renowned recognition Dark amber-gold color with Amber with dark gold highlights as a result of their determined, constant aromas that are intense, color with aromas that are attention to quality. full of sherried fruit, tropical complex, yet refined, delicately fruit, nutmeg, almonds with peated, with marmalade, All of the work happens on the Macallan citrus notes and vanilla sweet honey, coffee, sherry and Estate. At the heart of the estate lies smokiness. Full bodied flavor nuts. Some oaky tannins. Easter Elchies House. Easter Elchies rich and rounded develops into Full-bodied and robust flavors. House was built in 1700 and is an fruity, smoky and spicy flavors. A powerful nutty smokiness. example of a Highland manor house. Long-lasting finish, smooth and Intense, long lasting finish smoky with a chocolate feel. that is dry smoky and malty.

continues on page 96 94 Young’s Market Company | Craft & Luxury Spirits | Page 95 SINGLE MALT SCOTCH BALVENIE 12 YEAR BALVENIE 12 YEAR DOUBLEWOOD SINGLEWOOD SINGLE MALT SCOTCH SINGLE MALT SCOTCH The estate lies in an area rich in natural beauty. The scale and diversity of the area WILLIAM GRANT WILLIAM GRANT is unique among distilleries. The Macallan 750 ML 40429 750 ML 240429 Estate covers 390 acres. About 90 acres are sown in the spring for Minstrel barley The Balvenie DoubleWood This Single Barrel expression used to make The Macallan. is a 12-year-old single malt from The Balvenie has been that gains its distinctive aged 12 years in a first fill character from being matured bourbon cask of a single The Bruichladdich Distillery proves that in two wood types. Over the distillation. Each bottling forms good whisky can come from places period of maturation it is a limited edition of no more other than the traditional whisky regions transferred from a traditional than 300 hand-numbered of Scotland. Labeling a whisky as “Islay” oak whisky cask to a first fill bottles drawn from a single has nothing to do with its taste — in fact, European oak sherry cask. cask. Bottled at the higher it is far more interesting than that. strength of 47.8% ABV. The Bruichladdich Distillery was built in 1881, back when puffer-supplied coal was a viable alternative fuel to local peat. It is likely that during this time, BALVENIE 14 YEAR BALVENIE 15 YEAR Bruichladdich was designed to produce CARIBBEAN CASK SHERRY CASK SINGLE MALT SCOTCH SINGLE MALT SCOTCH

WILLIAM GRANT WILLIAM GRANT 750 ML 39229 750 ML 30428

Caribbean Cask has been The Balvenie 15 Year Old Single matured in traditional oak Barrel Sherry Cask is matured whisky casks for 14 years, exclusively in a European and then finished in casks oak sherry butt for at least that previously held Caribbean 15 years. No more than 650 rum. To create the ideal hand-numbered bottles are finish, Malt Master David drawn from each sherry butt, Stewart filled American oak making every bottling unique a pure, unpeated spirit. Alfred Barnard casks with his own blend of and unrepeatable. Bottled at a supports this view and offers this clue select West Indian rums. higher strength of 47.8% ABV. – the Laddie is the only distillery on Islay that Barnard does not describe as one that dries its malt using peat when talking about his exploration of the BALVENIE 17 YEAR BALVENIE 21 YEAR island’s distilleries in 1885. DOUBLEWOOD PORTWOOD None of the spirit from that century has SINGLE MALT SCOTCH SINGLE MALT SCOTCH survived, but the original machine has given Bruichladdich access to its legacy WILLIAM GRANT WILLIAM GRANT of craft distilling, letting it trickle down 750 ML 69227 750 ML 40126 through the generations. Consecutive maturation in two This 21-year Portwood (a PORT CHARLOTTE types of cask, a process referred marriage of rare Balvenie) is The village of Port Charlotte lies two to as cask . Matured transferred to port casks, or miles south of Bruichladdich, near the first in American oak barrels, pipes, which have held fine shore of Loch Indaal. It is there one can which impart soft sweet vanilla port wines. Here it is sampled find the ruins of Lichindaal Distillery, a notes, before being transferred regularly by The Balvenie Malt company that produced spirits for more to European oak sherry casks, Master to ensure that just the than 100 years from 1829-1929. where the second cask aging right amount of character is adds rich spicy flavors, depth imparted by the port casks. and fullness of flavor.

continues on page 97 Young’s Market Company | Craft & Luxury Spirits | Page 96 SINGLE MALT SCOTCH BALVENIE 25 YEAR BALVENIE SINGLE BARREL 30 YEAR SINGLE MALT SCOTCH SINGLE MALT SCOTCH After Alfred Barnard’s visit in 1885, he wrote, “Peat only is used in drying the WILLIAM GRANT WILLIAM GRANT malt, fired in open chauffeurs,” a fact 750 ML 23328 750 ML 40522 that is supported by the few surviving photographs of that time, which depict Subtle spices and rich honeyed By picking the exceptional large stacks of pat waiting to be placed sweetness. Malt Master David barrels aged for a minimum of into the fiery kilns. C. Stewart MBE only selects 30 years, marrying The Balvenie casks of whisky for bottling that slowly aged in traditional oak Port Charlotte single malts, which are have the character he expects whisky casks with that aged in heavily peated, are produced as a tribute of Balvenie matured for 25 European oak sherry casks, to the men of the past who once worked years exclusively in American David creates a rich, mellow at the now-silent distillery, whose skills oak. non chill-filtered release Scotch whisky with unusual and legacy have been passed down from with an ABV of 47.8%. depth and complexity. Bottled previous generations. at 47.3% ABV. The spirit is trickle distilled in Port Charlotte’s cathedral-like still house, then matured in the original stone warehouses in Port Charlotte – acting as proof that BALVENIE BALVENIE peat can result in an elegant, full-flavored product. 40 YEAR 50 YEAR SINGLE MALT SCOTCH SINGLE MALT SCOTCH

WILLIAM GRANT WILLIAM GRANT 750 ML 41523 750 ML 51523

To create Batch One of only Filled with newly distilled spirit 150 bottles of The Balvenie in 1963, The Balvenie Fifty, Forty, Malt Master David Cask 4567 was matured in a Stewart has skillfully married European oak sherry hogshead together small amounts of cask, rarely used today in whisky The Balvenie matured in making. Each case consists of four refill hogsheads and 49 wooden rings and a closing three sherry butts that have layer in brass, which echoes the lain in our warehouses fittings of the distillery’s stills for at least 40 years. and spirit safes. 45.4% ABV. Glenfarclas is a Speyside whisky distillery located in Ballindalloch, Scotland. The name Glenfarclas translates to “valley of the green grass.” It is run and owned by BALVENIE the Grant family. TUN 1509 21 YEAR In 1836, when the distillery was run by a SINGLE MALT SCOTCH SINGLE MALT SCOTCH man named Robert Hay, it was granted its first license. In 1865, Glenfarclas WILLIAM GRANT WILLIAM GRANT was bought by John Grant, and it is still 750 ML 50326 750 ML 48421 owned by his descendants today, making it a truly independent company. John David Stewart selected 32 of Matured for 21 years on- L. S. Grant, who joined the company in the finest casks, 23 traditional site at the distillery, it is an 1973, acts as the current Chairman. American oak casks, and exquisite, traditional Speyside In 2011, Glenfarcas’s 40-year-old, 46 nine European oak sherry whisky, rich and ripe with our percent volume expression was named casks from the distillery’s Glenfiddich signature notes. “Scotch Whisky Single Malt of the Year” precious aged stocks. All Our Malt Master, Brian Kinsman, as part of the 17th Annual Malt Advocate were transferred to Tun 1509, hand picks selected barrels Whisky Awards. which sits in The Balvenie’s and adds a sublime finishing Warehouse 24, for several touch by finishing our 21-year- months before bottling. old in Caribbean rum casks.

continues on page 98 96 Young’s Market Company | Craft & Luxury Spirits | Page 97 SINGLE MALT SCOTCH GLENFIDDICH GLENFIDDICH 26YR 40YR SINGLE MALT SCOTCH SINGLE MALT SCOTCH In 2007, the distillery launched The Family Casks, consisting of forty three single cask WILLIAM GRANT WILLIAM GRANT bottlings for each year between 1952 and 750 ML 50328 750 ML 41620 1994. This collection now includes up to the year 2001, but they no longer carry Twenty-six long years carefully Our Malt Master handpicks casks from 1952 and 1953. maturing in American Oak some of the oldest casks in ex-bourbon casks. This the world, marrying 40 year THE expression was created to old vattings to craft a peerless Built on 12 acres adjacent to Glenfiddich. honour Glenfiddich’s line of whisky. Infinite depth and layer The Balvenie got its name from a ruined continuous family ownership upon layer of aroma and flavour castle located next to the distillery. In fact, since William Grant founded create a 40-year-old unrivalled some of the castle was used to make the our distillery in 1887. Deep and by other rare whiskies of this malting floor used today. complex balance of sweetness age. Only 600 bottles are The Balvenie has been making single malt and dry oak tannin. released to the world each year. whisky since 1893. It became commercial available in the 1970s, when they released the Balvenie Classic. Today, Balvenie is famous for its cask GLENFIDDICH finished whisky and single barrel whisky, 50YR SINGLE MALT SCOTCH

WILLIAM GRANT FUN FACT 750 ML 45923 THE OLDEST REFERENCE TO THE PRODUCTION OF WHISKY IS NOT Only 50 bottles of this single malt Scotch whisky are released IN FACT IN SCOTLAND, BUT IN , each year. A culmination of WHERE IT IS BELIEVED THAT MONKS over a century of expert craft, BEGAN DISTILLING SPIRITS AS FAR BACK traditions passed down by five generations and spirited AS THE FIFTH CENTURY. invention. This exquisite whisky was drawn from two exceptional originally pioneered by malt master, David casks, both matured for 50 years. Stewart, changing the face of Scotch whisky forever.

Balvenie is now one of the fastest growing and most coveted Single malt whiskies in INGREDIENTS: the United States and around the world. PESTILENCE BY OCK 1 OZ BRUICHLADDICH GLENFIDDICH DISTILLERY 1/4 OZ OCOTOMORE FEATURING In 1886, William Grant built the Glenfiddich 1 OZ CHINA CHINA Distillery by hand with stones from the BRUICHLADDICH 1 OZ AMONTILLADO SHERRY River Fiddich. The name Glenfiddich is Gaelic for Valley of the Deer. The first BARSPOON FERNET drop of spirit fell from the copper stills on day in 1887. Combine Bruichladdich, Ocotomore, China China, Amontillado Sherry, and Fernet. Stir and strain over one big rock. Today, the family owned distillery is the world’s most awarded Scotch whisky Express orange peel over drink, then discard. producer. It is consumed by millions - Hewitt around the world and is recognized for its innovation, passion and pioneering spirit.

Young’s Market Company | Craft & Luxury Spirits | Page 98 HIGHLAND PARK HAND-TURNED MALT: Highland Park is one of only a handful of distilleries that still retains a traditional malting floor, turning each batch of malt by THE FIVE CORNERSTONES hand, in what is a physically demanding process. To malt our barley, we steep it in the mineral rich water from the Crantit spring, before transferring it to the malting floor to slowly germinate. When it is ready, the barley is then HAND-TURNED MALT placed in our kilns where the aromatic peating process begins. AROMATIC PEAT AROMATIC PEAT: One of the fundamental flavors in Highland Park Single COOL MATURATION Malt whisky is the delicate, sweet, aromatic peat smoke, which has given Highland Park its unique character since 1798. The Orkney Islands have SHERRY OAK CASKS an abundance of this sweet, heathery peat, which is around 4,000 years old and is carefully selected from Hobbister Moor. The peat we cut is a HARMONISATION mixture of textures and aromas ranging from a more floral heather-rich top layer, to a darker, denser material, the mixture giving the resulting smoke a slow burning and complex aroma. For Distillery Manager, Graham Manson, the peat is the key to understanding and appreciating Highland Park; he describes its role as being “absolutely fundamental.”

COOL MATURATION: With as much as 70 percent of the overall flavour of a single malt whisky coming from the type of cask it is matured in, it is imperative to treat these handmade casks with a reverence and respect. Orkney is unusually blessed with a wonderfully temperate climate, with neither extreme cold or hot temperatures; perfect for a long, cool maturation in our traditional warehouses. Other distilleries often mature their casks far from the distillery. We feel that by staying close to home, we give our whisky a distinctly Orcadian personality, with a smooth character and lingering, delicate smokiness.

SHERRY OAK CASKS: The majority of the Scotch whisky industry uses ex-bourbon barrels for maturation. At Highland Park, bourbon barrels are not routinely filled. Traditional oak casks are used; butts, puncheons or hogsheads – no barrels – all seasoned with dry Oloroso sherry, which contribute to the distinctive richness in the resulting whisky. Spanish oak casks seasoned with sherry give colour, spice and dried fruit character, whereas American oak sherry seasoned casks give lighter, sweeter vanilla and butterscotch flavours. Sherry oak casks are far more expensive but the view at Highland Park is that they are worth it for the rich character and natural color they provide to the maturing spirit.

HARMONISATION: To ensure every bottle of Highland Park reaches you in perfect condition, the whisky is harmonised. Other distillers often see this practice as an unnecessary expense, but for us, it is an essential part of our rich heritage. Without it, Highland Park just wouldn’t be the same. Each individual batch of Highland Park is drawn together from a variety of cask types, contributing an array of distinct, unique flavours and additional harmonisation for up to six months perfectly marries them together. The impact this marriage has on the whisky is nothing short of stunning and ensures consistency, as well as adding complexity and exceptional balance on the palate.

98 Young’s Market Company | Craft & Luxury Spirits | Page 99 THE MACALLAN THE STORY

SIX PILLARS

The Six Pillars are the foundation stones for the fame and character of The Macallan. They encompass the strong sense of place at the heart of the distillery and the estate, together with our long experience of distilling and maturing a single malt whisky with a reputation for product excellence and distinctive character. These, in combination, contribute to the essential character of The Macallan.

SPIRITUAL HOME: Easter Elchies House, built in 1700 from locally quarried sandstone for Captain John Grant, Easter Elchies House is an example of a Highland manor house, withmany features typical of Scottish architecture of the period.

CURIOUSLY SMALL STILLS: The smallest on Speyside. Their unique size and shape give the spirit maximum contact with the copper, helping to concentrate the “new make” spirit and provide those rich, fruity, full-bodied flavours so characteristic of The Macallan.

FINEST CUT: We take only 16% of the final distillation from the spirit stills to fill into our oak casks. This is the best of the best. This small portion, or ‘cut’, is extraordinarily selective and one of the smallest in the industry, making the full-bodied richness of The Macallan.

EXCEPTIONAL OAK CASKS: The Macallan’s oak maturation casks are the single greatest contributors to the outstanding quality, natural colours and distinctive aromas and flavors of The Macallan. The Macallan spends more per cask than any other distillery.

NATURAL COLOUR: All colour in The Macallan whiskies, bottled by the distillery, is natural. Only the interaction of the ‘new make’ spirit with the oak of the maturation casks delivers the diversity of colour throughout the range, from light oak through to darkest mahogany.

THE MACALLAN ITSELF: The peerless spirit - one of the world’s greatest whiskies. From humble beginnings in 1824, The Macallan has grown from a small local enterprise to global recognition, based on a constant and determined attention to quality.

Young’s Market Company | Craft & Luxury Spirits | Page 100 THE MACALLAN THE STORY

WHO WE ARE

Founded in 1824, The Macallan was one of the first distilleries in Scotland to be legally licensed. Since then, The Macallan has built a reputation as one of the world’s truly great single malt whiskies. To fully appreciate The Macallan, we must understand the contributing influences of Scotland, Spain and North America, and of their respective natural raw materials, together with the methods and the craftsmanship, perfected over the generations, that combine to give such outstanding quality and distinctive character.

The Macallan distillery was founded by Alexander Reid, a barley farmer and school teacher. Farmers had been making whisky on their farms in the area for centuries, distilling their surplus barley during the quieter winter months. From its founding by Alexander Reid, through the subsequent owners of The Macallan distillery in the nineteenth and twentieth centuries and into the present century, The Macallan has been recognised for the quality of its product above all else. This is the foundation for the worldwide fame of The Macallan.

“Macallan” is most likely derived from two Gaelic words - ”Magh” meaning a fertile piece of ground and “Ellan’” meaning “of St Fillan,” an Irish bor monk who traveled widely in Scotland spreading Christianity during the eighth century.

Barley Farming Easter Elchies House, Built in 1700 Curiously Small Stills

Young’s Market Company | Craft & Luxury Spirits | Page 101 Young’s Market Company | Craft & Luxury Spirits | Page 101 EUROPEAN WHISKY

Young’s Market Company | Craft & Luxury Spirits | Page 102 EUROPEAN WHISKY

THE EXCEPTIONAL THE EXCEPTIONAL BLENDED SCOTCH EUROPEAN WHISKY EUROPEAN WHISKY

CRAFT DISLLERS CRAFT DISTILLERS 750 ML 479928 750 ML 728025

Blend of six different barrels: The Exceptional Grain Whisky a 16-year Ben Nevis, a first-fill is created through a blend sherry butt of Glenburgie, a of remarkable aged grain vatted barrel of Balvenie, Kininvie, whiskies. This includes a and Glenfiddich, a 13-year barrel of 30-year-old from Speyside, a 25-year Speyburn, the Carsebridge Distillery, and a 30-year Macallan. Once long since closed. Blended blended, the whisky is rested by Willie Phillips, formerly once again in first-fill Oloroso of The Macallan; finished sherry casks for additional aging. in first-fill sherry casks.

THE EXCEPTIONAL PENDERYN’S WELSH E U R O P E A N MALT WHISKY WHISKY EUROPEAN WHISKY EUROPEAN WHISKY W H I S K Y

CRAFT DISTILLERS SAZERAC 750 ML 798025 750 ML 32221 EUROPEAN WHISKY — often referred to as and traditionally The Exceptional Malt Whisky This single malt whisky is known as Eireannach — is is blended through a carefully smooth, light in character distinguished by the Irish Whiskey Act of selected assemblage of fully and softly golden in color. 1980 and must adhere to the following: It mature and very interesting At a generous 46% ABV, this must be distilled in Ireland from a mash Scotch malt whiskies: Ben has a classic of cereal grains to a strength of no more Nevis, a first-fill sherry butt freshness with aromas of than 94.8 percent so the distillate contains of Glenburgie, a vatted cream toffee, rich fruit and a flavor and aroma achieved from the barrel of Balvenie, Kininvie, raisins. There are notes of materials used; it must contain no additives and Glenfiddich, Speyside, tropical fruit, raisins and besides caramel coloring and water; and it Speyburn and Macallan. vanilla persist in the finish. must be stored in wooden casks in Ireland for at least three years.

IRISH MALT WHISKEY Irish malt whiskey is made from 100 percent MONKEY SHOULDER malted barley and distilled in pot stills. VATTED MALT SCOTCH IRISH GRAIN WHISKEY EUROPEAN WHISKY FUN FACT Irish grain whiskey must contain no more THE WORD “WHISKY” IS AN than 30 percent barley and is commonly WILLIAM GRANT used in blends. 750 ML 232820 ANGLICISATION OF THE FIRST WORD IN THE GAELIC PHRASE, UISCE BETHA, IRISH POT STILL WHISKEY All-Speyside vatting with This type of whiskey is made with at least MEANING “WATER OF LIFE.” THE PHRASE no grain whisky. It earns 30 percent malted and unmalted barley. its description as a “triple WAS A TRANSLATION OF THE LATIN TERM It may contain up to 5 percent unmalted malt,” containing Balvenie, , WHICH WAS COMMONLY cereal grains and is distilled in pot stills. Glenfiddich, and Kininvie malts. Finished in used bourbon USED TO DESCRIBE DISTILLED SPIRITS BLENDED IRISH WHISKEY barrels. Very malty and creamy DURING THE MIDDLE AGES. This blend contains two or more different with a palate of toasted barley, types of whiskey. vanilla and butterscotch.

APES & APPLES INGREDIENTS: BY W. GRANT & SONS 11/2 OZ MONKEY SHOULDER 4-6 MINT LEAVES (FRESH) FEATURING 3 OZ SPARKLING APPLE JUICE MONKEY SHOULDER SCOTCH

Smack mint to release the flavor and place in a highball glass. Add Monkey Shoulder and fill with ice. Top it off with sparkling apple juice. Stir briefly and garnish with a sprig of fresh mint.

GLASGOW KISS INGREDIENTS: BY LUCQUES GROUP 1 OZ MONKEY SHOULDER MONKEY 1 OZ RED LILLET FEATURING 1 OZ CHERRY HEERING MONKEY SHOULDER SCOTCH SHOULDER 1 OZ FRESH LEMON JUICE 1/4 OZ HERBSAINT ABSINTHE EUROPEAN GARNISH WITH A LEMON TWIST WHISKY Build your drink in the short shaker, fill it up to the rim with ice, hard shake for five seconds, fine strain into coupe glass. Shake and fine strain into a coupe glass. Garnish with the lemon twist.

BATCH 27 “Glasgow kiss, is a Scottish slang for a head butt. Started playing with the Corps survivor #2 had fun with it, different flavor profile. But lots of fun.” -Christiaan Rollich

Smooth and rich, 100% malt scotch whisky distilled, matured and bottled in Dufftown, Scotland. The journey begins MALT JOCKEY INGREDIENTS: when we select three of Speyside’s finest 11/2 OZ MONKEY SHOULDER malts and allow them to mature in first BY W. GRANT & SONS fill Bourbon casks prepared by our own 3/4 OZ SWEET VERMOUTH FEATURING coopers. Most drinkers are familiar with 1/4 OZ MARASCHINO LIQUEUR MONKEY SHOULDER SCOTCH single malt Scotch whisky, but Monkey 1 DASH CHOCOLATE BITTERS Shoulder has broken new ground as the first triple malt, a blend of three Speyside Combine Monkey Shoulder Scotch, Sweet Vermouth, Maraschino Liqueur single malts. It is made from 100% malted and Chocolate Bitters in a mixing glass. Add cold dry ice and stir. Once barley – not a drop of grain is used. We dilution is reached, strain into glass and garnish with a twist of orange peel. don’t tend to reveal which distilleries the three single malts are from because we want people to enjoy Monkey Shoulder for its awesome taste without getting bogged down by traditional preconceptions.

Young’s Market Company | Craft & Luxury Spirits | Page 104 THE EXCEPTIONAL EUROPEAN WHISKY

THE MAKERS OUR STORY

Since the autumn of 1987, Willie Phillips (23 years Managing Director of The Macallan) and I have A Distinctive Small Batch Scotch envisioned working together to craft a qualitatively and stylistically distinctive whisky. Willie was Whisky from Sutcliffe & Son the force behind The Macallan becoming the iconic brand it is, a brand based on uncompromising quality of ingredients and process, combined with stylistic authenticity and a great team of people. Working with Willie, the team, and that Whisky was a privilege that shaped my career. Don Sutcliffe, managing director of Craft Distillers Recently I came across a note that Willie sent me in 1996, just after the takeover of The Macallan by and 35-year veteran of distilled spirits marketing, Highland Distillers (subsequently by Edrington). Regarding our past work at The Macallan and our and Willie Phillips, for 23 years managing director future possibilities together, Willie said, “In anticipation I shall look forward to that... I shall always of The Macallan, have collaborated to create a regard the first time as a truly exceptional experience and be forever grateful that it happened to me.” significant small batch Scotch Whisky. In the spring of 2010, some 25 years after our first endeavor together, Willie and I set about creating While others blend to produce year-in, year-out the platform to craft small batch whiskies. We have sourced and selected barrels with unique and consistency, each edition of THE EXCEPTIONAL distinctive characteristics, which we blend to our own uncompromising and stylistic sensibilities, thus will offer a Whisky that is authentically individual, crafting what we intend and believe to be authentically wonderful whisky. possessed of its own qualitative and stylistic distinction. All releases are finished in first-fill So it is that, when it came to branding our whisky, we chose to name it after our 25 year journey and sherry casks. friendship, as well the experience we hope you enjoy upon opening the bottle...

THE EXCEPTIONAL By Sutcliffe & Son

Don Sutcliffe, Founder

Don, loving whisky Willie Phillips, Master Blender Bill Arthur Working on the package

104 Young’s Market Company | Craft & Luxury Spirits | Page 105 JAPANESE WHISKY

Young’s Market Company | Craft & Luxury Spirits | Page 106 JAPANESE WHISKY

ICHIRO’S MALT IWAI CHICHIBU TRADITION JAPANESE WHISKY JAPANESE WHISKY

TOKIWA TOKIWA 750 ML 541421 750 ML 541720

Chichibu distillery produces in 65% lightly peated Malt, 10% small quantities, but the remaining rye, and 25% corn grains make stocks of Hanyu, Kawasaki and this whisky blend. Aged three Karuisawa hosted on-site to 20 years in ex-bourbon, allow Ichiro Akuto to offer rare sherry, wine, virgin French and exceptional malt whiskies. and American casks. Highest Ichiro, a 21st century whisky distillery in Japan at 800 maker embraces the heritage and meters, elevation impacts heart of the Scot’s balanced by the texture of whisky. the precision of the Japanese.

IWAI AKASHI WHITE OAK J A P A N E S E WHISKY GRAIN WHISKY JAPANESE WHISKY JAPANESE WHISKY W H I S K Y

TOKIWA TOKIWA 750 ML 541721 750 ML 474926 JAPANESE WHISKY was first produced in the late 1870s. The first commercial Kiichiro Iwai, the name This is whisky blended in the distillery in Japan, named Suntory, for this Mars Whisky, was a scotch tradition, with Japanese opened in 1923. It was originally located silent pioneer of Japan whisky. precision, the malt is lightly in Yamazaki. The site was chosen This whisky is inspired by great peated, and vatting is mostly because of the location’s excellent whiskies of America. A majority ex-bourbon, balanced by White water quality. The water’s quality was so of corn balanced with light Oak’s unique variety of barrels. well-known that legendary tea master Sen malt aged in ex-bourbon 60% wheat; 5% rye; 35% medium no Rikyu built his tearoom there. barrels. Ideal for daily sipping, peated malt. three to five years Suntory’s founder was a successful in a mint julep or an old aged ex-bourbon, sherry, wholesaler who had become wealthy fashioned. brandy, win, and ex-. by selling wine and pharmaceuticals. Suntory initially intended to make a Scotch-style whisky. Their first product, Shirofuda White Label, came to market AKASHI WHITE OAK ICHIRO’S MALT AND in 1929. It was full of smoke and peat SINGLE MALT GRAIN WHISKY flavors, which had not yet become popularized in Japan, so the flavor JAPANESE WHISKY JAPANESE WHISKY changed over the years.

TOKIWA TOKIWA Masataka Taketsuru, Suntory’s founding 750 ML 474928 750 ML 541422 distiller, opened Nikka, a whisky house, in 1934. A blending of sherry, bourbon Created by Ichiro Akuto. This Japanese whisky continues to emulate and wine casks with delicate malt and grain whisky is a Scotch whisky in style; the barley (and hints of peat make for a particular gem made with sometimes peat, when necessary) is harmonious whisky that both whisky from Japan as imported from Scotland. Their original would make Iwai-san proud. well as “worldwide blended” goal was to duplicate Scotch whisky, but 65% lightly peated malt, 10% whisky, bringing together now their own style of Japanese whisky rye, 25% corn. Three to 20 component whiskies from nine has emerged. years aged in ex-bourbon, distilleries in Scotland, Canada, sherry, wine, virgin French England, Ireland and the U.S. and American casks.

Young’s Market Company | Craft & Luxury Spirits | Page 107 TOKIWA IMPORTS JAPANESE WHISKY

OUR CRAFT

Tokiwa Masamune was the name of Yuno Hayashi’s family’s sake brewery in the historic Kawagoe, Saitama, Japan. The brewery closed during the war but her grandfather’s love of drink and food is what brought her to this world of whisky and sake.

It is that legacy that lives on in Tokiwa Imports sourcing the finest family owned whisky and sake from Japan. Situated between the north and south Japanese alps, Mars Shinshu is Japan’s highest whisky distillery, at nearly 800 meters. The Hombo family have been distilling for more than a century and they added whisky to their repertoire in 1949 in Kagoshima. That was the southernmost whisky made in Japan until 1984, when all whisky production was moved to the current location in Nagano.

Young’s Market Company | Craft & Luxury Spirits | Page 108 BRANDY CALVADOS GRAPPAS &

Young’s Market Company | Craft & Luxury Spirits | Page 109 BRANDY, CALVADOS, GRAPPAS & PISCOS BLACK DIRT BONDED CHARBAY APPLE BRANDY 1983 BRANDY BRANDY

BLACK DIRT DISTILLERY CHARBAY 750 ML 636121 750 ML 633120

Applejack is the quintessential Double Alambic Charentais American spirit imbued with Pot distilled from 100% Folle history, controversy and fruit. Blanche grapes. Flavors of Bottled in Bond . toasty vanilla, caramel, blood Aged a minimum of five years orange with medium viscous in new charred American body that unfolds layer after Oak, char level 3. Distilled layer of richness. Distilled to from 100% New York grown 140 Proof. Aged in Limousin Jonagold Apples in Copper Pot Oak barrels for 28 years. Stills. Bottled at 100 proof.

A B O U T CHARBAY 1989 SACRED BOND B R A N D Y BRANDY BRANDY

CHARBAY HEAVEN HILL BRANDY is a spirit made from a base of 750 ML 633121 750 ML 875920 fruit or wine.

Sometimes, brandy fermentation occurs Double Alambic Charentais Pot Christian Brothers Sacred Bond inside the distillery, but sometimes it Distilled from 74% Pinot Noir Brandy is aged in white oak occurs in another location. Many brandy and 26% Sauvignon Blanc. bourbon barrels and is four producers who use grape wine as their Flavors of Caramel, toasty years old. The brandy is made base purchase the wine. Many non-grape vanilla aromas and flavors in copper pot stills. Bottled in brandy producers press and ferment their with a touch of clove. Aged in bond. 100 proof. Highest scoring own fruit or purchase fruit juice to ferment. Limousin and Nevers French American Brandy, F. Paul Pacult’s oak barrels for 24 years. The 2016 Ultimate Spirits Challenge, Full-bodied brandies are produced in pot finish is full with long lingering Chairman’s Trophy winner, stills. Some simpler brandies are produced flavors. brandy category (93 score). in column stills. Non-grape brandies are often distilled in column stills in order to obtain a cleaner, purer brandy.

Typically, the production of brandy in a ST. GEORGE CALIFORNIA ST. GEORGE pot still begins with a base of fermented RESERVE APPLE PEAR fruit juice or wine. When the fermented liquid warms, the vapors are condensed BRANDY BRANDY and collected. After the first round of ST. GEORGE ST. GEORGE distillation, the alcohol concentration is 750 ML 809228 750 ML 392923 around 30 percent ABV.

The second distillation brings the alcohol Over 35 years at the vanguard Over 35 years at the vanguard concentration up to about 70 to 80 percent of the American craft spirits of the American craft spirits ABV. Once this distillation is finished, some revolution, we have been revolution, we have been brandies are ready for bottling, while others distilling exceptional artisanal distilling exceptional artisanal require time to mature. Most brandies spirits with integrity. Apples spirits with integrity. St. made from fruit and are not aged, pressed, fermented, distilled, George Pear Brandy is made and are purposely kept out of wood to casked, blended, and bottled from the most aromatic dry- keep the full flavor of the base material. in-house Aged in French and farmed, organic Bartlett pears. American oak for two to three Stunningly fruit-forward, with all years. the complexity of ripe pear.

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A B O U T C A L V A D O S

CALVADOS apples have been used to make hard cider and apply brandy for five centuries. More than 200 types of apples are used in Calvados, giving the spirit a variety of flavor components. There are 70 percent bitter and bittersweet categories, along with 30 percent sweet and acidic categories. Pears sometimes are used as a sweetening component for this type of spirit.

Distillation varies by region. Before the official 1984 AOC recognition of the region, there were 10 counties. Now, there are three sub-appellations.

AOC CALVADOS: This region does most of the apple and pear production. These spirits are distilled once in a column still and age in oak casks for at least two years.

AOC DOMFONTAIS: This region has a minimum of 30 percent pear usage. It is distilled once in a single column still and ages a minimum or three years.

AOC CALVADOS PAYS D’AUGE: This uses the highest quality production methods and a double-distillation process. The cider must be fermented for at least six weeks and after distillation is aged for at least two years in oak casks.

110 Young’s Market Company | Craft & Luxury Spirits | Page 111 BRANDY, CALVADOS, GRAPPAS & PISCOS ST. GEORGE PERE MAGLOIRE RASPBERRY FINE VS BRANDY CALVADOS

ST. GEORGE SAZERAC 750 ML 392925 750 ML 29427

Over 35 years at the vanguard FINE VS apart is the continuous of the American craft spirits distillation in copper stills. This revolution, they have been concentrates the apple flavor distilling exceptional artisanal which is further accentuated by spirits with integrity. Crafted blending the fruitiest vintages from raspberries you could and aging them in century-old find in the dark, St. George oak barrels. Well developed Raspberry Brandy is intensely fresh apple aroma. ripe, lush and focused.

A B O U T PERE MAGLOIRE PERE MAGLOIRE FINE XO VSOP G R A P P A S CALVADOS CALVADOS

SAZERAC SAZERAC is a byproduct of Italian wine- 750 ML 29628 750 ML 29527 making, aging back to the Middle Ages. Vineyard distillation is no longer being More than nine years of aging Only from cider apples harvested practiced, and based on Italian law, in century-old oak barrels. It is in the Pays d’Auge, an area distillation cannot occur at a winery. notable because it is made only covering barely 6% of Normandy. The reason Italian laws are so strict is from cider from apples harvested The character this soil gives because the stems present in pomace in the Pays d’Auge, an area the VSOP Calvados (combined can produce traces of toxic , so covering barely 6% of Normandy. with double distillation in copper they must be removed carefully during The character this soil gives the stills) richness and length. the distillation process. apples, combined with double Blended from Calvados aged Grappa is produced in pot stills or distillation in copper stills, offers in oak barrels for at least four column stills or by traditional steaming the X.O. an aromatic richness. years. methods. It is bottled at 40 to 45 percent ABV. It may be produced from a single variety of grappa or a mixed batch. Grappa produced from a single grape GERMAIN-ROBIN GERMAIN-ROBIN variety is also referred to as monovitigno. VIOGNIER SYRAH ZIN This type was pioneered by the Nonino Distillery of Fruili in 1973. It used 100 GRAPPA GRAPPA percent Picolit grapes. CRAFT DISTILLERS CRAFT DISTILLERS Grappa may be aged for several months 375 ML 82044 375 ML 82043 in glass or inert containers. It is then distributed as a clear, unaged spirit. Hubert Germain-Robin took an Hubert Germain-Robin took an Some barrels are made using chestnut, antique still from an abandoned antique still from an abandoned oak, ash or other types of wood. If the distillery near Cognac and distillery near Cognac and grappa is wood-aged, it may be labeled brought it to Ansley Coale’s brought it to Ansley Coale’s with either vecchia or invecciata, which Mendocino County ranch, Mendocino County ranch, is aged for at least 12 months, or riserva where the two men built a where the two men built a or stravecchia, which is aged for at least modest distillery. Old-vine, all modest distillery. Fortuitous 18 months. apricot and peach/pear, utter blend of two favorite varietals: succulence. lush fruit, precise zin structure, deep syrah presence.

Young’s Market Company | Craft & Luxury Spirits | Page 112 BRANDY, CALVADOS, GRAPPAS & PISCOS LA CARAVEDO LA CARAVEDO PISCO QUEBRANTA TORONTEL PISCO PISCO

PISCO PORTÓN PISCO PORTÓN 750 ML 95220 750 ML 95320

Handcrafted at Hacienda La A pisco puro, meaning it is Caravedo, the oldest distillery made from a single varietal of in the Americas, established the eight grape varietals allowed in 1684 in Ica, Peru. Made by Peruvian law to make pisco. entirely from the finest, estate La Caravedo Torontel is made grown quebranta grapes, from the torontel grape, which La Caravedo is a versatile is an aromatic varietal that pisco, mixable and a unique evolved on the Peruvian coast addition to any cocktail. and provides a strong floral bouquet and velvety texture.

PISCO PORTÓN PISCO PORTÓN A B O U T MUSTO VERDE ACHOLADO PISCO PISCO P I S C O S

PISCO PORTÓN PISCO PORTÓN PISCO is a spirit that has been produced 750 ML 95025 750 ML 95021 in South America since the early 1700s. A blend of estate-grown grapes: A blend of three varietals CHILEAN PISCO quebranta, torontel, Italia and of estate-grown grapes: Chilean pisco is usually produced using albilla. Mosto Verde style, quebranta, torontel and a variety of grapes, including Moscatel, recognized as the finest type of Italia. Made with 8 lbs. of Moscatel Rosado, Moscatel de Austria, pisco in which only the must, grapes in every bottle, is Pedro Jimemez and Toronel. The Elqui or freshly pressed juice of the rested for a minimum of Valley sub-region of Coquimbo is the grape, is partially fermented. one year and distilled to primary zone for pisco production. Made with 18 lbs. of grapes, proof. Made at the oldest is rested for a minimum of one distillery in the Americas, It is sometimes produced as a pomace year and distilled to proof. Hacienda La Caravedo. brandy, many varieties use wine. It is double-distilled using pot stills to attain a maximum 73 percent ABV. All pisco must rest for at least 60 days before it can be

bottled. Sometimes, pisco ages in wood. INGREDIENTS: PISCO THYME Pisco exported to the United States 2 OZ PISCO PORTÓN ACHOLADO BY 55 SOUTH contains at least 40 percent ABV. THYME FEATURING 1 OZ FRESH LEMON JUICE PERUVIAN PISCO PISCO PORTÓN ACHOLADO This type of pisco is made with grapes 1 OZ SIMPLE SYRUP (1:1) categorized as either aromatic or 3/4 OZ EGG WHITES nonaromatic. Aromatics include Albilla, Moscatel and Torontel. Nonaromatics include Criolla, Mollar, Negra and Quebranta. This pisco is produced from To infuse Pisco with thyme add 1/2 cup washed fresh thyme to 3 cups pisco. fermented grapes using a pot still. It is Let sit for 4 days and strain. bottled between 38 and 48 percent. It is prohibited to use additives. It must Combine Pisco that has now been infused with thyme, lemon juice, simple be aged at least three months in glass, syrup and egg whites. Dry shake with ice. Double strain into chilled copper, stainless steel or clay. coupe glass. - Eric Nielson

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Young’s Market Company | Craft & Luxury Spirits | Page 114 COGNAC & ARMAGNAC

HARDY HARDY LALIQUE CRYSTAL NOCES D’OR COGNAC COGNAC

A HARDY A HARDY 750 ML 18221 750 ML 18222

100% Grande Champagne Containing blends aged 30, 50, Cognac is the signature of a 60 years and more, the Prestige family devoted to the art of collection embodies times past. making cognac since 1863. A Moderately fully-bodied, it masterpiece for the eyes with contains inviting rich, fat aromas another exclusive Daum crystal that reveal a silky, honeyed named “Rosebud.” This cognac character with elegant wood will charm your senses with and spiced flavors lingering on a delicate, flowery bouquet the finish. A richly textured but and an unforgettable finish. gracefully proportioned style.

HARDY A B O U T PERFECTION MAISON SURRENE COGNAC COGNAC C O G N A C

A HARDY CRAFT DISTILLERS 750 ML 778020 750 ML 48723 COGNAC is a variant of brandy. It is named after Cognac, France. Production This cognac comes from Grande These come from a for this spirit happens in the wine-growing Champagne. Its grapes are tradition of craft-method double region of Charente and Charente- composed of a 100% French distillation on small copper pot- Maritime. Colombard and this eaux-de-vie stills and aging in oak casks in To be classified as cognac, it must meet is pure and unblended at a cool stone-walled cellars. a certain number of specific production natural strength of 41% volume. Bottlings are selected to exemplify requirements. Most importantly, the The origin of the eaux-de-vie the best characteristics of grapes cognac must be produced from specific that makes this cognac rare grown within Cognac’s specified grapes. Ugni Blanc is the most popular and excellent dates back to the regions: grande champagne, grapes used for cognac currently. 1870s, the Pre-phylloxera days. petite champagne and borderies. Cognac must be distilled twice in copper pot stills. It must be aged for a minimum of two years in French oak barrels from Troncais or Liousin. Cognac matures MAISON SURRENE MAISON SURRENE similarly to the way wine and whiskies BORDERIES GRANDE CHAMPAGNE XO do when aging in barrels. Most cognacs COGNAC COGNAC age for much longer than the minimum amount required by law. CRAFT DISTILLERS CRAFT DISTILLERS REGION SIX ZONES 750 ML 32224 750 ML 32223 The Cognac AOC contains six officially Single-cask (wonderful focus) 100% grande champagne, recognized districts, or crus, one of which 100% Borderies from the 1989 blended from old cognacs in can be used on labels to identify from vintage. The Galtaud distillery Surrenne’s Madame, Figon, where the spirit originates. If the name was founded in 1800 in the Brunetiere, and Moreau of the location appears on the cognac’s commune of Mainx. Unusually cellars. Classically delicate label, then 100 percent of the grapes used deep fruit and volume with the XO from Cognac’s premier in the cognac were grown in that region. region’s typical attributes: vineyards, with plenty of the The six regions are as follows, listed a hint of violet and nut kernels. region’s depth and finish. from most renowned to least prestigious: A partnership of Craft Distillers Usually some 25 years old. and the cellar-master of Tiffon.

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MAISON SURRENE MAISON SURRENE PETIT CHAMPAGNE TONNEAU NO.1 Grande Champagne, Petite Champagne, COGNAC COGNAC Borderies, Fins Bois, Bon Bois and Bois Ordinaire. CRAFT DISTILLERS CRAFT DISTILLERS 750 ML 32222 750 ML 32228 The type considered Fine Champagne is a blend of Petite and Grande Champagne, 100% Petite Champagne Inconceivably rich. A with at least 50 percent coming from distilled at Ancienne Distillerie, blend of century-old petite Grande Champagne. on the banks for the Charente. champagne assembled in Drawn from aged inventory in a large tun in 1922, topped TERROIR the Figon cellar. Delicate, nicely off annually now for more Cognac’s overall subsoil is considered fruited. This clean, complex and than 90 years. Astonishing chalky, and the weather is consistently very well-distilled cognac won complexity: contains dozens temperate, creating ideal conditions for a double gold medal (in the XO of very old cognacs. The roots to spread. The attributes in each of category!!!) in the SF Spirits average age probably the six locations are as follows: Competition. approaches 150 years. GRAND CHAMPAGNE Grande Champagne is considered the best quality. The area in which it grows is considered to have a good amount of chalk PARK PARK soil, layered over sandstone and limestone BORDERIES XO CIGAR BLEND COGNAC COGNAC

TESSENDIER & FILS TESSENDIER & FILS 750 ML 36625 750 ML 36627

Smallest and most exclusive of Vieille Fine Champagne: 70% the six Appellations. Only Cognac Grande 30% Petite Champagne. brand with a 100% 15-year-old Age: 30 years old; Fuller and Borderies. A light toast (Time: richer on the nose and palate. one hour) on limousine oak used Complex and balanced style. for maturation with a capacity A light toast (time: 1 hour) on of 400 litres. The traditional limousine oak used for maturation double distillation process with a capacity of 350 liters. bedrock. It has a maritime climate. Despite (known as the Charentais The traditional double distillation its name, the Grand Champagne region method) is used. process is used. takes up less than half the size of the Petite Champagne area.

PETITE CHAMPAGNE PARK PARK The soil in the Petite Champagne region XO EXTRA ORGANIC is similar to that in the Grand Champagne region, but it has a lower concentration of COGNAC COGNAC limestone. It also contains some different TESSENDIER & FILS TESSENDIER & FILS soil types. 750 ML 36628 750 ML 37822 BORDERIES Aged 40 to 60-years-old. 100 100 percent Fins Bois Aged Outside of the Champagne areas, soil percent Ugni Blanc from Grande between Cognac Park VS and becomes shallower, and the earthy top Champagne. Mellowness, VSOP. It is highlighting the layer becomes deeper. The Borderies is the finesse and length on the specificity of its terroir. The smallest sub-region. It has predominantly palate. A light toast (Time: one Cellar Master has selected clay soil. Since it has more exposure to the hour) in limousine oak used wines from the plots of sun, the grapes ripen more quickly than for maturation with a capacity clay-limestone soils on the grapes growing in other areas. of 350 litres. The traditional Plateau de Saint-Simeux double distillation process standing above the Charente is used. Valley, in the Fins Bois cru.

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PARK VS PARK VSOP

COGNAC COGNAC FINS BOIS The Fins Bois region surrounds the Grand TESSENDIER & FILS TESSENDIER & FILS Champagne, Petite Champagne, and 750 ML 36629 750 ML 36624 Borderies areas. It is the largest of all the regions and produces three times more Aged four to eight years. Blend: Aged as much as a minimum than Bons Bois on an annual basis. Fins Bols and Petite Champagne. legal XO (eight to 12 years old). Hand crafted in small batches, 100 percent Ugni blanc from BON BOIS the result of an attentive the following regions: 40 Bon Bois is an area filled with mostly production process results in percent Fins Bois (Round, heavy clay soils. However, there are some a young cognac of exceptional supple, indulgent), 40 percent patches of chalky soil and limestone, quality. One first encounters the Petite Champagne (Floral, fruity especially in the areas that are close to combined aromas of dried spring aromas) and 20 percent Grande the Petite Champagne region. flowers, caramelized apples and Champagne (elegance and macerated cherries. distinction, floral aromas). BOIS ORDINAIRES The outermost Bois Ordinaires region contains mostly sandy soils. These are more influenced by the cooler climate DELAMAIN along the Atlantic Coast. PARK XO EXTRA COGNAC COGNAC

TESSENDIER & FILS KOBRAND 750 ML 36626 750 ML 36726

Age: 20-25 years old. Great in The purchased spirits are aged its class, outstanding quality. separately in 350-liter oak 100% Ugni Blanc from the barrels called roux rather than following four regions: 20% Fins new oak, which would lend Bois, 30% Petite Champagne, too much tannin. After 35 to 30% Grande Champagne, 20% 40 years of aging, the Cognac Borderies. A medium toast is blended, then allowed to allows us to extract aromas with age two years further to marry a certain tannic power (spices, the flavors and textures of its GRAPES chocolate to etc.) components. Grapes from these regions produce wine that is virtually undrinkable – it is very dry, thin and acidic. However, these grapes work very well for distillation and aging. If DELAMAIN DELAMAIN cognac is sold with the name of one of the LE VOYAGE MILLESIMES crus, it can be made only from a specific COGNAC COGNAC variety of grapes. It must also contain at least 90 percent Ugni Blanc, Colombard KOBRAND KOBRAND and Folle Blanche, with the remaining 10 750 ML 76428 750 ML 76826 percent using lesser known types. Cognacs that do not carry labels specific Le Voyage is exclusively A single-estate, single barrel to one of the six regions can use a wider blended from Delamain’s cognac, aged for 30-50 years and variety of grapes during production. prestigious demijohn collection. locked in a special cellar under They need at least 90 percent Colombard, The collection is particularly the strict control of the BNIC, Folle Blanche, Meslier Saint-Francois, unique, due to its range of which holds one of the two keys Jurancon Blanc, Semillon, Montils or exceptional Cognacs dating necessary to enter the cellar. Every Ugni Blanc, and use up to 10 percent from 1847 to 1947. This cognac year from this cellar, Delamain Select or Folignan. is carried in the pure form of a selects small lots of Cognac after Baccarat crystal decanter and no less than 30 years, and bottles presented in a leather case. them without blending.

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DELAMAIN DELAMAIN RÉSERVE PALE AND DRY XO DE LA FAMILLE COGNAC COGNAC FERMENTATION AND DISTILLATION KOBRAND KOBRAND The juice that results from grapes being 750 ML 36423 750 ML 76521 pressed must be left to ferment for two to three weeks. The regional area’s Comprised solely of Grande 60-year-old single estate wild yeasts help convert the sugars to Champagne eaux-de-vie. Blend cognac from the Grande alcohol. It is against regulation to add of 20- to 25-year-old cognacs. Champagne region of France, any sulfur or sugar. Aged in 350-liter Limousin single cask. This cognac has oak barrels. No caramel or benefited from maximum barrel During distillation, a two step process sugar added; all-natural. “Pale” aging, where by its alcoholic referred to as a “repasse,” the spirit because it is much paler than strength has dropped naturally. is placed in an Alembic copper pot other cognacs of this age and The bouquet is powerful still – a gourd-shaped container that “dry” because it has only its and long. is capped with a long beak in order to natural sweetness. transfer cognac to a receiver. The still must be made of copper, heated directly and limited in size. The design and dimensions of the pot stills are under strict regulations. The stills in these DELAMAIN DELAMAIN areas are referred to as Charentais. TRÈS VÉNÉRABLE VESPER XO COGNAC COGNAC

KOBRAND KOBRAND 750 ML 76520 750 ML 76424

Comprised solely of Grande Comprised solely of Grande Champagne eaux-de-vie. Champagne eaux-de-vie. Blend Blend of 50- to 55-year-old of 30- to 35-year-old cognacs. cognacs. Aged in old, 350-liter This cognac is aged in old, Limousin oak barrels. A 350-liter Limousin oak barrels. subtle combination of finesse The initial oaky bouquet gives and elegance, lightness and way to aromas of mushrooms, intensity. It is perfectly balanced dry vine shoots and vanilla. PREMIERE CHAUFFE and still crisp and fresh despite The premiere chauffe, or first stage of its age. distillation, results in a product called “brouillis,” which contains about 28 to 32 percent alcohol. As soon as enough brouillis is collected, it is sent to the REMY MARTIN second stage of distillation. LOUIS XIII 1738

BONNE CHAUFFE COGNAC COGNAC Bonne chauffe, the second stage of REMY COINTREAU REMY COINTREAU distillation, involved the brouillis being 750 ML 306724 1 LITER 28715 returned the boiler for a second heating.

The distiller may employ one of several Each decanter is the result of The Connoisseur’s Choice, different optional processes during the care and craftsmanship 1738 was launched to honor distillation that may impact the flavor of of four generations of Cellar the “Accord Royal” granted the final product. For example, lees left Masters from the House of to Rémy Martin by King Louis over after fermentation may be left in the Rémy Martin. A blend of 1,200 XV. Eaux-de-vies from 4 to wash, which is transferred to the still. eaux-de-vie from 40 to 100 20 years old are aged in The Martell Method discards the lees, years old, sourced 100% from toasted oak barrels. 1738 is which results in lighter spirits that mature Grande Champagne, aged in the embodiment of traditional rare, century-old tierçon barrels: craftsmanship with flavors that “One Century in a Bottle.” are smooth and well-balanced.

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REMY MARTIN REMY MARTIN VSOP XO

COGNAC COGNAC earlier and are less like to develop “rancio” flavors. The Remy Martin method, however, REMY COINTREAU REMY COINTREAU uses the lees in order to create a richer 1 LITER 37013 750 ML 37120 flavor and allows for a longer aging period, Rémy Martin V.S.O.P The excellence of Fine which adds complexity. embodies the perfect harmony Champagne Cognac, opulent AGING of powerful and elegant and lingering with a blend of Once cognac has finished distilling, it aromas. The world’s first and over 400 different eaux-de-vie. must age for a minimum of two years favorite Fine Champagne Rémy Martin X.O is aged from in oak barrels before it can be brought V.S.O.P cognac is the market 10 years to over 30, and is a to market. About 3 percent of alcohol leader, and since 1927 it view of the cellars through a and water evaporates during the aging is the symbol of the Cellar wide-angle lens; a true symbol process each year. Because alcohol Master’s art of blending. of luxury and prestige. evaporates faster than water, cognac hits its target of 40 percent ABV within four to five decades. Lesser grade cognacs can be produced much sooner by diluting them with water, which also DELUZE DELUZE dilutes the concentration of flavors. VS VSOP Oak barrels stop contributing flavor to COGNAC COGNAC

ROUST ROUST 750 ML 39728 750 ML 39727

Coming from the best growing An outstanding blend of eaux- areas of the Cognac region, all de-vie from Grande and Petite of the eaux-de-vie in this blend Champagne, the two best were distilled and aged on our growing areas of the Cognac domaine and blended by our region whose blending gives Fine cellar Master. Tasting age: three Champagne. The wine is distilled to five years. Passed down from unfiltered, with its “lees” in our generation to generation by the own distillery, using the Boinaud Boinaud familly, this cognac is familly’s unique method, giving an the spirit after four to five decades, so generous, subtle and delicate. exceptional finish to our cognac. the cognac is transferred to large glass carboys, also referred to as demijohns or bonbonnes, and stored for future blending.

DELUZE TESSERON LOT NO. 29 BLENDING Blends usually combine cognacs of XO “X.O. EXCEPTION” different ages and locales with age COGNAC COGNAC determined by the youngest variety in the mix. The blending process is an ROUST VINTUS important step in achieving complex 750 ML 39724 750 ML 776923 flavors that would be absent in cognacs from a single vineyard or distillery. Our XO Fine Champagne is a A blend of Ugni Blanc, Folle blend of several eaux-de-vie Blanche and Colombard from the COGNAC CLASSIFICATION selected and aged over the best crus in Grande Champagne. V.S. (“VERY SPECIAL”) years by our Cellar Master to Aged over 75 years in Limousine The “very special” classification refers express our vineyard’s terroir. oak casks; a great part coming to a cognac blend in which the youngest They have all reached a stage of from our private collection of brandy has been stored in a wood cask maturity that confers a wonderful demi-john stored in Paradis. for a minimum of two years. roundness and smoothness to Rated 100 points by Robert this XO with exceptional and Parker. Family owned luxury intense long flavors. cognac house since 1905.

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TESSERON LOT NO. 53 TESSERON LOT NO. 76 “X.O. PERFECTION” “X.O. TRADITION” COGNAC V.S.O.P. (“VERY SUPERIOR COGNAC OLD PALE”) VINTUS VINTUS This designation identifies a blend in 750 ML 776923 750 ML 776921 which the youngest spirit has been stored for at least four years in a cask where the Made with Ugni Blanc and Family owned artisanal luxury average age of the wood is much older. Colombard, 100% Grande cognac house since 1905. Champagne region. 50 years of Made with 100% ugni blanc XO (“EXTRA OLD”) aging in Liimousine oak. Flavors grapes, from 100% Grande The XO designation refers to a cognac of spices, chocolate, créme Champagne. This cognac is blend where the youngest spirit has been brulée, long length, smooth, aged in Limousine oak casks stored for a minimum of six years – but high viscosity. Rated 98 pts by for an average of 25 years. usually up to 20 years – in casks. In Robert Parker and was awarded Exhibits a wealth of caramelized April 2018, the minimum storage age for #4 best spirit in the world by peaches, almond and Christmas cognacs will increase to 10 years. Paul Pacult’s Spirit Journal. fruit flavors. THE COGNAC INDUSTRY The cognac industry predominantly consists of four major houses, but it is not limited to that. If a farmer owns a still, TESSERON LOT NO. 90 TESSERON LEGENDE he or she can still produce, age and sell “X.O. SELECTION” E. G. CHAMPAGNE COGNAC COGNAC

VINTUS VINTUS 750 ML 776920 750 ML 776723

Family owned artisanal luxury Created from a marriage of cognac house since 1905. Grande Champagne, Ugni One of the top value quality Blanc and Folle Blanche. Aged XO cognacs in the market. for more than a generation in Made from 100% Ugni Blanc cellars at different humidity, Grapes from Grande and Petit and from 50 eaux-de-vie Champagne, as well as Fin that have beautiful maturity Bois. Aged over a decade (and notes of cooked fruits). cognac under his or her own name – or in Limousine oak casks. Perfection of know-how from sell it to a small firm that will age, blend tradition and innovation. and bottle the cognac under their own name.

However, if a farmer does not own a still, the farmer can still sell wine to a local TESSERON TESSERON TRESOR distilling cooperative that distills and ages PASSION XO GRAND CHAMPAGNE the cognac to eventually sell it under the COGNAC COGNAC co-op’s brand. VINTUS VINTUS Farmers can also sell their wine to a large 750 ML 776721 750 ML 776725 cognac house that is missing the space on its own vineyards to accommodate The result of a unique blend Aged more than two generations its own production needs. In turn, the created from Tesseron’s own in the renowned Tesseron cognac house will distill, age, blend and Ugni Blanc. An assemblage Family’s Paradis cellars, where bottle the cognac under its label. of 30 eaux-de-vie that are all the oldest cognacs are kept. older than ten years of age, and Tresor is a blend of around 100 CERTIFICATION have been selected for their eaux-de-vie made from Ugni No matter what method is used, whoever elegance, lightness and very Blanc and Colombard. Stored in produces the final product must obtain floral quality. Passion because a crypt of the 12th century. Rich, of the Tesseron family’s drive for bold character that also displays quality, and desire to share it. tremendous finesse and length.

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TESSERON TESSERON EXTREME ROYAL BLEND RED COGNAC

COGNAC COGNAC approval from the AOC before they can begin shipping. All consignments of VINTUS VINTUS cognac require an accompanying Acquit 750 ML 776926 1.75 LITER 776961 Regional Jaune d’Or (“golden certificate”) Originally commissioned by This unique and extraordinarily issue by the regional tax office. This a royal family: a selection rare bottling is presented in a certificate identifies that the product has of extremely old Grande 1.75-liter demijohn and it made been distilled in Cognac. The requirement Champagne cognacs, chosen up of Ugni Blanc, Folle Blanche, of the Acquit Regional Jaune d’Or from the Tesseron family’s and Colombard and other grapes certificate was established in 1929 in private collection for their from Grande Champagne. From order to protect the origin and name of exceptional fruity and floral ten extraordinary demijohns Cognac. aromas. Today, the family coming from the Tesseron’s PARADIS has chosen to make a few private collection dating Most houses that produce cognac have available to the market. back to 1900. a special cellar, or Paradis, in which they store the best and oldest vintages. The spaces aren’t decorated to match the prestige of the cognac, however – they LHERAUD CUVEE LHERAUD CUVEE are usually filled with dust and packed to 10 RENAISSANCE 20 RENAISSANCE the brim with ancient barrels. COGNAC COGNAC

WILSON DANIELS WILSON DANIELS 750 ML 21826 750 ML 21827

Vines are planted of Ugni Blanc, Vines are planted of Ugni Blanc, Folle Blanche and Colombard. Folle Blanche and Colombard. One of the few distilleries that One of the few distilleries that produces a blend of all three produces a blend of all three varieties. Aged in Limousin and varieties. Aged in Limousin and Tronçais oak barrels, some for Tronçais oak barrels, some for decades. Young cognacs are decades. Young cognacs are put into new barrels for a few put into new barrels for a few years, then cognacs are then years, then cognacs are then Climate change may soon affect the transferred into older barrels. transferred into older barrels. grapes used to produce cognac. “Due to global warming, harvest is now in early October, and it’s getting earlier,” says Pierre Szersnovicz, brand ambassador LHERAUD ADAM LHERAUD GRANDE and spirits consultant for Courvoisier. COGNAC 1934 CHAMPAGNE COGNAC “Sugars are up and alcohol is too, leading Cognac producers to lobby the COGNAC COGNAC BNIC (Bureau National Interprofessionnel du Cognac) to explore other grape WILSON DANIELS WILSON DANIELS varieties, such as hybrids.” 750 ML 39921 750 ML 39925 FUN FACT Vines are planted of Ugni Blanc, Vines are plantedof Ugni Blanc, Unlike the wine base that it is made from, Folle Blanche and Colombard. Folle Blanche and Colombard. Cognac does not continue to improve as One of the few distilleries that One of the few distilleries that it ages. However, if it is kept in the proper produces a blend of all three produces a blend of all three conditions, It will maintain its peak flavor varieties. Aged in Limousin and varieties. Aged in Limousin and indefinitely. Tronçais oak barrels, some for Tronçais oak barrels, some for decades. Young cognacs are decades. Young cognacs are put into new barrels for a few put into new barrels for a few years, then cognacs are then years, then cognacs are then transferred into older barrels. transferred into older barrels.

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LHERAUD PETITE LHERAUD VS EMOTION CHAMPAGNE COGNAC COGNAC 3YR COGNAC COGNAC

WILSON DANIELS WILSON DANIELS 750 ML 39926 750 ML 21821

Vines are plantedof Ugni Blanc, Vines are planted of Ugni Blanc, Folle Blanche and Colombard. Folle Blanche and Colombard. One of the few distilleries that One of the few distilleries that produces a blend of all three produces a blend of all three varieties. Aged in Limousin and varieties. Aged in Limousin and Tronçais oak barrels, some for Tronçais oak barrels, some for decades. Young cognacs are decades. Young cognacs are put into new barrels for a few put into new barrels for a few years, then cognacs are then years, then cognacs are then transferred into older barrels. transferred into older barrels.

A B O U T LHERAUD VSOP LHERAUD XO RENAISSANCE 5YR CHARLES VII A R M A G N A C COGNAC COGNAC

WILSON DANIELS WILSON DANIELS ARMAGNAC is similar to cognac, but it 750 ML 21823 750 ML 21829 is sometimes described as a more rustic spirit. Its fuller aroma, fuller flavor and Vines are planted of Ugni Blanc, Vines are planted of Ugni Blanc, rounder texture are its distinguishing Folle Blanche and Colombard. Folle Blanche and Colombard. factors. Armagnac ages more quickly One of the few distilleries that One of the few distilleries that than cognac, therefore requiring a shorter produces a blend of all three produces a blend of all three aging period. varieties. Aged in Limousin and varieties. Aged in Limousin and Tronçais oak barrels, some for Tronçais oak barrels, some for GEOGRAPHY decades. Young cognacs are decades. Young cognacs are There are three sub-regions in the AOC put into new barrels for a few put into new barrels for a few region of Armagnac — Bas-Armagnac, years, then cognacs are then years, then cognacs are then Tenarese, and Haut-Armagnac. Bas- transferred into older barrels. transferred into older barrels. Armagnac is considered the highest quality and produces more grapes than the other two crus. Tenarese is the central growing area and contains a higher quantity of chalk. It produces ARGMANAC CHATEAU ARTON spirits that are complex and round. DE MONTAL FINE BLANCHE Haut-Armagnac, the most easterly region, ARMAGNAC ARMAGNAC creates the lightest spirits and is the least prized. A.HARDY ALTAMAR 750 ML 183227 750 ML TBD VARIETALS Armagnac production is limited to 10 This Armagnac has grown from In an unaged expression, this varieties of grapes. Of those 10, four childhood into adolescence. Armagnac showcases bright are considered the most important: Its color becomes deeper and and fresh notes reminiscent Ugni Blanc, Baco Blanc, Folle Blanche the tannin from the woods not of the wines of this region, and Colombard. Ugni Blanc, sometimes being wholly oxidized results demonstrating the beauty they known as Saint-Emilion, is planted most in a vigorous Armagnac. The can exhibit once distilled. Fine often and accounts for 60 percent of all fruity aroma is very pleasant Blanche is made with Ugni Blanc grapes used. This grape is the reason to the senses, somewhat and Colombard wines, distilled woodsy, earthy, waxy and to ~55% ABV and brought down coconut-like. to proof at 45% ABV.

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CHATEAU ARTON HAUT CHATEAU LACQUY LA RESERVE VSOP

ARMAGNAC ARMAGNAC for Armagnac’s floral notes and acidity. Baco Blanc accounts for 30 percent ALTAMAR AQUATINE of all plantings. It provides earthiness, 750 ML 341720 750 ML 852228 fruitiness and weight to the blend. Folle Blanche adds subtle floral aromas. Folle A blend of four- to 11-year Haut The Boisseson family, who Blanche accounts for only 1 percent . The fresh distillate have owned the Chateau since of the vines in the area due to a pest is added into new, medium- its founding, have not gone problem in the 1890s. Colombard provides toast Gascon oak barrels for down the path of the big boys a spicy, peppery aspect to the mix, as well only two years. It and refuse to manipulate their as contributing to the fruitiness. is then transferred into brandy by adding caramel previously used barrels color, sugar water, or other The other six varieties, referred to on to allow only for subtle additives. This attention to occasion as the phantom varieties, grow nuances of oak, rather than detail can be seen in this in small amounts throughout the region. overpowering the distillate. lovely VSOP expression. These six include Meslier Stain-Francois, Clairette de Gascogne, Jurancon Blanc, Plant de Graisse, Mauzac Blanc and Mauzac Rose.

JANNEAU JANNEAU Armagnac usually is distilled only once, VS VSOP using an Armagnac still – an early, smaller ARMAGNAC ARMAGNAC

SAZERAC SAZERAC 750 ML 31729 750 ML 31728

Founded in 1851 at Condom, in Founded in 1851 at Condom, in Ténarèze, the most prestigious Ténarèze, the most prestigious appellation in the heart of the appellation in the heart of the Armagnac region. One of the Armagnac region. One of the oldest houses of Armagnac, oldest houses of Armagnac, 163 years of experience. Ugni 163 years of experience. Ugni blanc, Folle blanche and Baco blanc, folle blanche and baco are double distilled, then aged are double distilled, then aged in cellars holding more than in cellars holding more than version of today’s continuous still. The 3,000 French oak barrels. 3,000 French oak barrels. spirit is taken out when the ABV reaches 52 to 72 percent. Most producers aim for a strength of about 60 percent. The lower alcohol strength is a result of congeners JANNEAU BARON GASTON in the distillate, which allows Armagnac to XO LEGRAND BLEND 1965 achieve a fuller flavor. ARMAGNAC ARMAGNAC After the Armagnac is distilled, it may be aged for three months and released as SAZERAC WILSON DANIELS a clear spirit. This type is labeled as a 750 ML 31726 750 ML 31226 blanche Armagnac.

Most Armagnac, however, is aged in Founded in 1851 at Condom, in Composed mainly of Ugni a black oak cask, the wood for which Ténarèze, the most prestigious Blanc, as well as Folle Blanche comes from the Monlezum forests. appellation in the heart of the and Baco Blanc. Single- Limousin barrels are also usable. Local Armagnac region. One of the distilled rather than being oak contains a higher tannin content, oldest houses of Armagnac, double-distilled as cognacs which contributes to the strong flavor and 163 years of experience. Ugni are. Distilled in 1965 and aged color. It also results in the surprisingly blanc, Folle blanche and Baco in oak for 49 years. Distillation smooth taste. Usually, distillers place are double distilled, then aged occurs in a traditional armagnac in cellars holding more than pot still. Aged in Limousin 3,000 French oak barrels. and Monlezun oak barrels.

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BARON GASTON BARON GASTON LEGRAND 1984 LEGRAND 1985 ARMAGNAC ARMAGNAC brandy in the black oak for one year, then transfer it to other barrels to avoid WILSON DANIELS WILSON DANIELS imparting an excess amount of tannic 750 ML 31225 750 ML 31222 astringency. Newer barrels are used for short aging periods, while older are Composed mainly of Ugni Composed mainly of Ugni used for long aging periods. Blanc, as well as Folle Blanche Blanc, as well as Folle Blanche Since 2013, Armagnac can be released and Baco Blanc. Single- and Baco Blanc. Single- after a minimum aging period of one distilled rather than being distilled rather than being year in wood. Most Armagnac, in order double-distilled as cognacs double-distilled as cognacs to achieve better quality, spends much are. Distilled in 1984 and aged are. Distilled in 1985 and aged longer aging and is then blended. in oak for 30 years. Distillation in oak for 29 years. Distillation Armagnac can be considered vintage occurs in a traditional armagnac occurs in a traditional armagnac after it has aged for a period of 10 years. pot still. Aged in Limousin pot still. Aged in Limousin Vintage Armagnacs may be bottled and and Monlezun oak barrels. and Monlezun oak barrels. sold at cask proof. Single variety bottling is also allowed.

Armagnac has to follow various labeling INGREDIENTS: standards – Blanche d’Armagnac requires GRACELAND a maximum of three months of aging in BY BERETTA REMY 1738 LEMON, FINO FEATURING HONEY REMY 1738 COGNAC PAMPLEMOUSSE LIQUEUR

“The Graceland features Remy 1738 in an unexpected way. The normally dark and mysterious spirit, is lightened with Giffard Pampelmousse, Fino Sherry and Lemon.” - Cali Gold

inert containers. VS labeling requires a minimum of one year of wood aging, but generally will be aged between one to three years. VSOP requires a minimum of three years of aging, but is generally aged for four to nine years. XO requires THE KINGS GUARD INGREDIENTS: a spirit to be aged in wood for at least BY KETTLE BAR 11/2 OZ REMY MARTIN 1738 six years, though they are generally aged 1/2 OZ RYE from 10 to 19 years. XO premium refers FEATURING to a spirit that has aged for a minimum of REMY 1738 COGNAC 1/4 OZ PEAR SIMPLE SYRUP 20 years in a wooden cask. Hors d’Age, 1 DASH CHOCOLATE BITTERS the highest quality of Armagnac, requires a minimum of 10 years of aging in wood, Spray glass with torched cherry and whiskey barrel bitters. Stir/rocks/big though most have aged for a much longer cube. Garnish with bandana around glass. period of time. Armagnac must be aged 10 years to be considered a vintage, “I feel that this cocktail is very balanced and that the pear syrup accentuates though most vintages have been aged for the Remy Martin 1738.” significantly longer. - Corey Kotyluk

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ACCORD ROYAL

Rémy Martin 1738 Accord Royal celebrates a milestone in our history. In 1738, only 14 years after Rémy Martin started producing cognacs, King Louis XV of France, impressed by the quality of his cognac, granted him exclusive permission to plant new vineyards through an accord royal, a royal permission. This rare royal license was given to reward the excellence of Mr. Rémy Martin’s craftsmanship—a true connoisseur’s call.

In 1997, Cellar Master Georges Clot decided to create a new cognac honoring the early craftsmanship spirit of the house and to name it after this royal gesture as a tribute. 1738 Accord Royal was born.

Behind its regal appearance lie mellow and rich flavors that are smooth and well-balanced on the palate. This is an authentic cognac, deeply rooted in the terroir and tradition once honored by the French king himself.

On the nose, generous notes of plum and fig marmalade rounded out by intense oaky notes of toffee and toasted bread. Exceptionally round with a creamy aftertaste and a concentration of nutty aromas imparted by a careful blend of eaux-de-vie aged in toasted French oak casks. Flavors that echo the mellowness of butterscotch and baked spices with hints of dark chocolate.

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100 YEARS

Blended from 1,200 eaux-de-vie, aged up to 100 years, LOUIS XIII is “One Century in a Bottle” providing consumers with a level of craftsmanship that is unmatched. Five generations of Cellar Masters have carefully selected, evaluated and cultivated each of the eaux-de-vie.

The blend of grapes is harvested only from the finest cru in Cognac: Grande Champagne. Your consumers will taste the quality and in turn become repeat buyers.

The iconic crystal decanter is individually numbered and handcrafted by eleven master glassmen from the House of Baccarat, further emphasizing LOUIS XIII as the pinnacle of luxury.

A firework of aromas with a finish of one hour on the palate is just one of the many qualities that makes LOUIS XIII the “most prestigious spirit in the world.”

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EXCELLENCE

Rémy Martin XO is the signature of our Cellar Master who with his expertise blends over 400 different eaux-de-vie. His art of blending allows us to express the full aromatic complexity of this XO Cognac Fine Champagne. In 1981, Cellar Master André Giraud set out to create an XO that would express the excellence of the Cognac Fine Champagne.

Rémy Martin XO is composed of eaux-de-vie coming exclusively from the highest-quality vineyards of Cognac, the Grande Champagne and Petite Champagne. Such eaux-de-vie offer an exceptional aging potential and are known as Cognac Fine Champagne.

Rémy Martin XO won a gold medal at the 2010 Spirits Business Cognac Masters (UK) and a gold medal at the San Francisco World Spirits Competition in 2014.

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KÜBLER KÜBLER VERTE ABSINTHE ABSINTHE

ALTAMAR BRANDS LLC ALTAMAR BRANDS LLC 1 LITER 562126 375 ML 562142

A neutral grain base spirit, Verte Suisse is produced in two distilled in maceration with stages. The first involves the nine distinct botanicals distillation of three botanicals sourced primarily from the known as the holy trinity: artemisia Val-de-Travers: (wormwood), green absinthium (wormwood), anise, and fennel in maceration green anise, fennel, artemisia with a neutral grain base spirit. pontica, hyssop, lemon Based on an 1875 recipe from balm, star anise, coriander the halls of Kubler, this is their and mint. Proofed to 53%. take on a Verte Suisse.

GERMAIN ROBIN BUTTERFLY A B O U T ABSINTHE SUPERIEURE CLASSIC ABSINTHE ABSINTHE A B S I N T H E

CRAFT DISTILLERS DC CRAFT 750 ML 82048 750 ML 534922 ABSINTHE is a spirit flavored with sweet fennel, anise and many other culinary and An old family recipe for apple- Produced by hand and crafted medicinal herbs. Most notably, absinthe honey , then distills it using more than 60 steps in uses flowers and leaves of the grand by hand in small batches on Couvet, Switzerland. Expertly wormwood plant. the original pot still. Crispin macerated and distilled in small macerates select herbs in the batches. The alcohol content THE HISTORY OF ABSINTHE brandy: rose geranium, lemon is reduced to 65% by adding Egyptians used the absinth plant to treat balm, wormwood, hyssop, lemon pure Swiss mountain spring various ailments. Romans and Greeks verbena, star anise, fennel seed, water. Inspired by an American also used it to create a potion that was mint and lemon peel. He then absinthe produced in Boston steeped in wine and was rumored to heal distills the brandy with herbs. is the early 1900s. stomach bugs. (Wormwood = worm-wode, or a cure for worms.)

During the seventeenth century, a Swiss man created the first spirit-based absinthe. LA CLANDESTINE ST. GEORGE VERTE In 1805, the first absinth factory was built ABSINTHE ABSINTHE in Pontarlier, France. During the 1800s, the French military gave DC CRAFT ST.GEORGE used absinthe to fight off malaria. Soldiers, 750 ML 39726 750 ML 32921 however, enjoyed the spirit and continued to drink it, even in times of peace. La Clandestine is based on a Star anise, fennel & wormwood 1935 recipe by Swiss distiller are macerated in chardonnay In 1865, French vineyards were destroyed Charlotte Vaucher. Produced at brandy. The mixture is then by a phylloxera infestation. As a result, the 53% ABV (alcohol by volume) distilled. The resulting distillate is French consumption of absinthe rose. is served in a manner similar then infused with the remaining In 1932, Patis – a spirit with an anise base to the traditional 19th-century botanicals. Rich and viscous on that was similar to absinthe but without French method. La Clandestine the palate even at 120 proof. the Grande Absinthe – was created. Absinthe is a Swiss La Bleue, or Was the first legal American clear, absinthe brand produced absinthe released after the by Artemisia-Bugnon distilleries. U.S. ban was lifted in 2007.

continues on page 130 Young’s Market Company | Craft & Luxury Spirits | Page 129 ABSINTHE

HERBSAINT ORIGINAL RECIPE ABSINTHE DISTILLED VS. MACERATED FUN FACT DISTILLATION SAZERAC ABSINTHE DOESN’T MAKE YOU HALLUCINATE. The distillation method was created soon 750 ML 302523 THIS IS A POPULAR ABSINTHE MYTH AND IS after absinthe in order to help minimize 100% FALSE. OF COURSE, CONSUMING LARGE quality issues. Using poor quality agents Distinctly New Orleans in as bases, like bad water, would result in the Character, Herbsaint is based QUANTITIES OF ANY SPIRIT (ESPECIALLY ONE on J. Marion Legendre’s absinthe smelling or tasting unpleasant. WITH AN EXTRAORDINARILY HIGH PROOF) However, distilling cleaned the product, original 1934 Legendre WILL HAVE CONSEQUENCES. THE LIQUOR’S removing the bad tastes and smells, so Absinthe recipe. Bottled at many producers turned to distillation 100 proof and flavored with a “LEGENDARY EFFECT” IS, IN FACT, DUE TO ITS maceration of unique herbs, in order to produce the product. After EXTREMELY HIGH ALCOHOL CONTENT. distilling, though, the absinthe would this bottling is less sweet and come out colorless instead of its normal more mellow in color than the vibrant hue of green. To achieve its natural modern 90 proof Herbsaint. green hue, some distillers added green coloring and sometimes blue coloring to the spirit. Now, some distilled are sold clear, while others still sell with KANALOA’S COOLER INGREDIENTS: green color added in. BY SEVEN GRAND 1 OZ KÜBLER ABSINTHE 3/4 OZ GIFFARD BANANE DE BRÈSIL FEATURING 3/4 OZ FRESH LIME JUICE KÜBLER ABSINTHE 2-3 OZS GINGER BEER FLOAT OF FOURSQUARE 2004 SINGLE BLENDED RUM

Combine first three ingredients in a shaker tin with ice. Shake vigorously and strain over ice into a rocks/highball glass. Top with ginger beer. Float with rum. Garnish with mint sprigs.

Banana Dolphin: Soak sugar cube in Kübler Verte for 2 minutes. Cut a banana in 1/3, with a slit for the mouth in the stem, and push 2 cloves in to resemble MACERATION eyes. Cut another slit in banana to rest on the glass. Open the mouth and place Maceration was the first method of Absinthe soaked sugar cube inside. - Chad Owen production for absinthe. During the process, herbs are macerated into a neutral alcoholic base, like grape or beet spirit. Each macerates for a few THE TROOPER INGREDIENTS: weeks in various vats, and then the vats BY ORCHARD CITY 1 OZ ST. GEORGE ABSINTHE are blended together. The result is a pure, KITCHEN 1/2 OZ JAMAICAN RUM natural green color, like the La Muse Verte. Because maceration avoids using FEATURING 1/4 OZ BRANCA MENTA distillation, all the original flavors from ST. GEORGE ABSINTHE 11/2 OZ COCONUT/ROOT BEER REDUCTION plants and herbs are intact and plentiful. 1/2 OZ A/C ORANGE TOP WITH ROOT BEER THE GREEN FAIRY La Fee Verte translates in English to “The Green Fairy.” It was a French nickname To create the root beer/coconut reduction add 24 oz of root beer and one for their drink in the nineteenth century. cup demerara. Reduce at 250° for 30 minutes. Mix equal parts coconut mild More than 100 years later, absinthe and with root beer reduction. Green Fairy are still used interchangeably Combine St. George Absinthe, Jamaican Rum, Branca Menta, the reduction by absinthe’s devotees. you made, and A/C Orange. Shake and serve over ice. Top with a splash of root beer. - Perry Hewitt

Young’s Market Company | Craft & Luxury Spirits | Page 130 AROMATIZED WINES & SPIRIT AMARI

130 Young’s Market Company | Craft & Luxury Spirits | Page 131 AROMATIZED WINES & SPIRIT AMARI HARDY’S PINEAU DES MONTENEGRO CHARENTES AMARO APERTIF

TOTAL BEVERAGE SOLUTIONS A.HARDY 1 LITER 88210 750 ML 18229

Amaro Montenegro is a Made by adding cognac traditional amaro distilled in eau-de-vie from the previous Bologna, . It is made using year’s distillation (or older) to over 40 herbs, including vanilla fresh grape must of the current and orange peels, bottled vintage. Introduced in 1945 and at 23% ABV. The amaro was has proved a useful outlet for first produced by Stanislao wines not otherwise used for Cobianchi in the late 19th Cognac. Its delicate bouquet is century and is named after reminiscent of dried fruit, honey Princess Elena of Montenegro. and lime tree.

A R O M A T I Z E D DON CICCIO GANCIA CINQUE APERITIVO AMERICANO W I N E S APERTIF APERTIF

DON CICCIO ROUST AROMATIZED WINES technically fall 750 ML 859325 1 LITER 78618 under the classification of fortified wines instead of spirits. Aromatized wines are A bitter apertivo created The most neutral wines are wine-based drinks flavored with aromatic following a traditional Italian chosen with herbs (woodworm, botanicals. Sometimes, aromatized wines apertivo recipe. This apertivo cerea, sweet and bitter contain additional spirits, which are is based on an infusion of orange) and spices (cinnamon, included in order to stabilize the twelve selected roots and sandalwood, cloves, nutmeg, beverage. Aromatized wines cover a herbs highlighting bitter china bark) selected for mixing. large variety of products, so they often orange and gentian lutea. This liquid is then mixed with are categorized into four groups. Crafted for spritzers, wine, sugar and extracts, and many more refreshingly filtering and refining in tanks. VERMOUTH bitter drinks. This type of aromatized wine is flavored with wormwood and other natural herbs, spices, fruits and flavorings.

VINI AMARI/CHIANTI PEYCHAUDS ST. GEORGE BRUTO This variety is produced using several APERITIVO AMERICANO types of herbal and bitter flavorings. APERTIF APERTIF

QUINQUINA SAZERAC ST.GEORGE Quinquina is flavored with Cinchona bark 750 ML 70528 750 ML 279623 – also sometimes referred to as quina, kina or china. Peychaud’s is one of the most The color is derived from classic bitters brands. This new crushed Cochineal insects, AMERICANO aperitivo is bittersweet, with an used to color until This type of aromatized wine contains emphasis on bitter, bright red 2006. The bitterness is wormwood and/or gentian in its flavor in color, and quite low in proof. derived from gentian root. profile. Orange-forward at first, before The citrus notes are from an herbal bitterness comes to Seville oranges. The woodsy the forefront, bringing aromas notes come from balsam fir, of thyme, wormwood and Cascara sagrada, and bark citrus peel. from the coffee berry bush.

Young’s Market Company | Craft & Luxury Spirits | Page 132 AROMATIZED WINES & SPIRIT AMARI

ANGOSTURA BITTERS BRECKENRIDGE BITTERS BITTER

ANGOSTURA BRECKENRIDGE 16 OZ 549 750 ML 87725

Made with the same original This aperitif bitters strikes a secret recipe since 1824, the balance of alluring aromatics aromatic bitters remains the and bittersweet flavors that will quintessential and definitive inspire the adventurous imbiber ingredient for classic and to the last sip. Hand-harvested contemporary cocktails. alpine herbs mingle with ancient Enhances the flavor of bitter roots and spicy dried fruits ingredients in food and drinks, in a symphony of aromas and bringing out the best in them flavors that recall the mystery of without masking their true flavor. old world alchemy.

AMARO DON CICCIO A B O U T DELLE SIRENE ARTICHOKE CARCIOFO AMARO AMARO A M A R I

DON CICCIO DON CICCIO 750 ML 859027 750 ML 859326 AMARI, or bittered spirits, are sometimes classified as aperitifs. They are often Barrel aged for 12 months in The Don Ciccio Artichoke served in diluted forms, such as cocktails, 250 liter French oak barrels, Carciofo is an apertivo in order to help stimulate the appetite. provided by Marisa Cuomo based on an infusion of three Sometimes they are used as digestifs, Winery, Amalfi Coast. Our different kinds of artichokes, in more concentrated forms, to enhance flagship amaro is based on an cardoons, grapefruits and digestion. The digestif versions usually infusion of selected roots and 18 selected roots and herbs. produced with botanicals that posess herbs highlighting eucalyptus, Medium to high bitterness. carminative qualities like aniseed, ripe fruit and licorice, with a Following a traditional Italian angelica, dill, cinnamon, fennel, caraway, scent of gentian lute, chicory recipe dated back to 1911. sage, cardamom and ginger. and chamomile. Spirit Amari are crafted in various flavors and styles. Sweeter versions of this spirit sometimes fall under the classification of liqueurs, depending on the spirit’s sugar DON CICCIO content. It may be produced either using LUNA AMARA BITTER BRANCAMENTA a complex botanical blend or a primarily botanical base. BITTER DIGESTIVO Fernet is one example of an herbal-based DON CICCIO INFINIUM SPIRITS bitter. Each fernet brand uses its own 750 ML 859324 750 ML 857329 combination of botanical and herbs, the formula of which is usually kept secret. A bitter apertivo styled after the Proprietary blend of the same However, high quality fernets almost “Italian bitter of Turin” recipe. mix of herbs, spices and roots always contain saffron or myrrh. Both are Dark cherry colored liqueur, with used to produce Fernet-Branca. known for their digestive and antioxidant a bitter-sweetness that highlights Brancamenta’s unique and properties. grapefruit, prickly pears, gentian fresh taste is derived from the Amer, a French digestif, has a uniquely lute, & chicory with notes of addition of essential oils of bitter orange flavor and consists of a rhubarb & vanilla. The higher peppermint from Piedmont, the concentrated botanical composition. bitterness level was designated most refined mint available. to craft new negroni inspired Aged over 12 months in oak cocktails, boulevardiers & more. casks.

132 Young’s Market Company | Craft & Luxury Spirits | Page 133 AROMATIZED WINES & SPIRIT AMARI FERNET FERNET BRANCA GANCIA FERNET FERNET

INFINIUM SPIRITS ROUST 750 ML 77226 750 ML 74622

Herbs like myrrh, peppermint oil, As far back as the early chamomile and saffron give Fernet 1900s, production of Fernet its bold taste. The herbs, spices Gancia liqueur involved the and roots are soaked up in alcohol combination of herbs and and then centrifuged. The infusions spices, including China, settle for one month until blended, gentian, saffron, mint and then filtered. The 27 herbs it licorice. The herbs and spices contains come from four continents are infused with alcohol to aged for at least one year in oak become part of the Fernet barrels. Gancia formula.

I N D E P T H PEYCHAUD’S REGAN’S BITTERS V E R M O U T H BITTERS BITTERS

SAZERAC SAZERAC VERMOUTH is a spirit produced using 10 OZ 305117 10 OZ 3507 a base of wine that has been aromatized with the herb Artemisia and other natural Comparable to Angostura bitters, This bitter is a relative newcomer herbs, spices, fruits and flavorings. but with a lighter body, sweeter and was created in the early taste and more floral aroma of 1990s by Gary & Mardee Regan. The word vermouth is derived from honeysuckle. Official cocktail of Historian Gar Regan found a Artemisia, which flavors it – Artemisia is New Orleans. Developed in 1838 recipe that called for orange commonly known as wormwood in English by Antoine Peychaud, a New peel, cardamom, caraway, and and vermut in German. Orleans apothecary of Creole coriander and he added some Many use a white wine base, origin, Peychaud’s bitters carry gentian, cinchona, and quassia. though the type of wine can vary greatly. on the tradition of bitters as a His sixth batch was the best, Many red vermouths achieve their color medicinal tonic. hence the name. from botanicals used during production and from some caramel food coloring. P. Quiles Spanish vermouth is one exception to this rule, as it uses a base made from the Mourvedre grape. BIGALLET BIGALLET THYM CHINA - CHINA HERBAL LIQUEUR Spirits are usually added to vermouth AMER DIGESTIVO in order to fortify and stabilize it. Some styles of vermouth are produced more BACKBAR PROJECT BACKBAR PROJECT complexly, using an oxidative barrel for 750 ML 648620 750 ML 660620 aging to expose it to the elements.

Vermouth, because of its wine base, is Produced by Bigallet since Produced at the foot of the subject to increased oxidation if opened 1875, this amer contains a French Alps, a 70 proof, made and not refrigerated. If the vermouth is blend of distillate of bitter with macerations and distillations refrigerated and stored with a tight seal orange peel (which has of dried thymus vulgaris. Thyme outside of direct sunlight, vermouth – and macerated and been distilled has been used throughout the other aromatized wines – can usually stay in alambics), anise, gentian, Mediterranean for thousands of good for extended periods of time. cinchona, and clove. years. Its warm, savory flavor and aroma evokes the salt air, hot winds and sun-splashed coast of the Mediterranean Sea.

continues on page 135 Young’s Market Company | Craft & Luxury Spirits | Page 134 AROMATIZED WINES & SPIRIT AMARI OPAH CARPANO HERBAL LIQUEUR ANTICA DIGESTIVO VERMOUTH Vermouth traditionally is consumed straight or diluted with another liquid to create a CUTWATER SPIRITS INFINIUM SPIRITS tonic. Throughout history, vermouth has 750 ML 590526 1 LITER 612013 been used to stimulate the appetite and Opah Liqueur is a 100% A blend of different grapes enhance digestion. herb infusion made with varietals from Sicily and Emilia DOMINANT VERMOUTH STYLES cinnamon and anise. The only Romagna: trebbiano, chardonnay coloring that is added comes and cortese. Distinguished from CHAMBERY from Sinamar, a natural malt other sweet vermouths by its hint Chambery is the only vermouth with AOC liquid made from roasted of vanilla and notes of spices status in France. This French Alps variety grains. The dry flavor works dried fruit, dates, and orange rind is known for its clean, floral and fresh style. great as a shot, in coffee which are heat infused or cold or mixed into your favorite extracted, depending on the MARSEILLES STYLE Tiki drink. raw material. This type of vermouth is known for its oxidative and lightly wooded properties.

“MISTELA” SPANISH STYLE Mistela uses grapes and is fortified with CARPANO CARPANO spirits. It is a classical Spanish type of BIANCO DRY vermouth. VERMOUTH VERMOUTH

INFINIUM SPIRITS INFINIUM SPIRITS 1 LITER 692018 1 LITER 692019

White grape varieties Drier flavor is achieved because (Trebbiano, Chardonnay, of a lower sugar content than Cortese) come from Sicily and other types of vermouth. Tastes Emila-Romagna. 14.9% ABV of absinthe grown in the Italian so light, crisp and refreshing. mountains, and an herbaceous Subtly sweet, rich and velvety plant from Crete, Cretan Dittany, with fresh floral flavors met give this product its typical by smooth vanilla and a hint flavor. The innovative recipe is of bitterness on the finish. produced at Distillerie Branca TORINO STYLE with great respect for tradition. This style of vermouth is slightly sweeter than others because of the added sugar. Torino style has enhanced floral notes and spiciness. CARPANO CARPANO ANTICA FORMULA PUNT E MES This type is designated as vermouth VERMOUTH alla vaniglia because it uses vanilla as a sweetening agent. INFINIUM SPIRITS 750 ML 612020 FUN FACT CARPANO PUNT E MES This type of vermouth brought new flavor 14 herbs transform Punt e Mes THE NAME VERMOUTH COMES to the genre. It is known as vermouth from its initial white wine base FROM THE FRENCH PRONUNCIATION Amari or vermouth con bitter. to its final product. 1.5 times as OF “WERMUT,” THE GERMAN WORD bitter as the sweet vermouth. FUN FACT The story goes, a stockbroker FOR WORMWOOD. Antonio Carpano was the creator of the discussing the day’s share first commercially successful vermouth prices with colleagues, ordered in Turin, Italy, during the late eighteenth his usual Carpano vermouth but century. asked for a half a measure more of bitter by saying “Punt e Mes.”

134 Young’s Market Company | Craft & Luxury Spirits | Page 135 BRUTO AMERICANO ST. GEORGE SPIRITS

BACKSTAGE

Master Distiller Lance Winters

Launched in 2016, Bruto Americano is the latest release from St. George Spirits. In the short time since it hit the market, Bruto has accrued accolades from the likes of Spirit Journal (“America’s elegant answer to Italy’s Campari”), the New York Times (“an Italian-style aperitif with a California twist”), Punch (“fantastic”), and Imbibe (“sublime”). To better understand what went into making Bruto Americano, we sat down with St. George Master Distiller Lance Winters for insight into his inspiration and process.

ST. GEORGE SPIRITS ALREADY MAKES WHISKEY, RUM, ABSINTHE, AND SEVERAL GINS, VODKAS, BRANDIES, AND LIQUEURS. WHY BRUTO AMERICANO? I’ve always been a big Negroni fan. When you’re a distiller and you make gin, it just makes sense to fill out the rest of the equation (at least two-thirds of it, since we don’t have the license necessary to make vermouth). Coming up with Bruto Americano filled that need, as well as my desire to work with intensely bitter and aromatic ingredients. Our experiences making absinthe and gin had given us a good background in balancing botanical profiles, and Bruto took those skills into a bitter realm that we hadn’t explored before. As a distiller, I found it a very satisfying challenge. As a drinker, it’s just satisfying.

WHAT MAKES BRUTO AMERICANO DIFFERENT FROM OTHER BITTER APERITIVO LIQUEURS ON THE MARKET TODAY? Like so much of what we do here at St. George, Bruto Americano is a blend of traditional and innovative. The backbone is formed by gentian root, which finds its way into many traditional amari. There’s also a brightness from California Seville orange peel, and California buckthorn bark and Maine balsam fir round out the experience with rich, woodsy flavors and aromas. The level of sweetness and bitterness are similar to what you’ll find in a lot of other apertivi, but I really felt like there was a bigger story to tell in the mid- palate. The expansive, woodsy flavors in Bruto’s mid-palate are what make it really compelling to me—and what make it uniquely ours.

THE RICH RED COLOR IS STRIKING. CAN YOU SPEAK TO THAT PART OF THE PROCESS? We’ve never colored any of our spirits in the past, but when it came to making an aperitivo, I really wanted to hit a classic red hue. Other mainstream brands have shifted over to artificial colors for their aperitivi, but it was important to us to use a natural source of color. Though we experimented with a few botanically based sources of red coloring, we landed on the traditional cochineal because it lends that bright red hue we wanted while also providing good stability.

WHAT ARE YOUR FAVORITE WAYS TO DRINK BRUTO AMERICANO? I love a Negroni with equal parts Terroir Gin, Bruto Americano, and sweet vermouth. The warm, incense notes of Bruto also provide a strong bridge to mezcal, so I also enjoy a Negroni variation with Bruto made with mezcal instead of gin. And as a session drink, nothing beats a Bruto and soda over crushed ice. FERNET-BRANCA FALL IN LOVE

27 HERBS

Though it was born back in 1845, over the years Fernet-Branca has successfully preserved the personality and uniqueness that have conquered Europe and America alike.

Its secret formula, passed down from father to son in the Branca family, has guaranteed the protection of the quality that still makes it the digestive bitter liqueur par excellence. Indeed, the 27 herbs it contains come from four continents: aloe comes from South Africa, rhubarb from China, gentian from France, galingale from India or Sri Lanka, chamomile from Italy or Argentina, just to name a few.

On top of that there are flowers, herbs, roots and plants used for alcoholic brews, extracts and that, blended in a special mixture, produce the beneficial properties of the product.

Fernet-Branca ages for at least one year in oak barrels and has a light brown colour with amber hues. Its aroma is intense and penetrating, balanced and rich.

Thanks to its history, authenticity and unique taste, Fernet- Branca has managed to live on through the decades, always reinventing its modern character. It definitely has a place in the heart of its admirers, who know well that a product like this never fails to live up to expectations.

Fernet-Branca is a good match for desserts or refined dishes such as “Risotto alla Milanese” or steak tartare. Fernet-Branca is particularly refreshing if mixed with cola or Chinotto: a drink with a clean-cut and unexpected flavour. Fernandito, a cocktail that has conquered Argentina thanks its unique character. It is easy to do and very flexible, so it is an ideal aperitif that is becoming increasingly popular all over the world among those who love to share a drink with their friends.

Fernet-Branca today embodies the healthy flavor of the Mediterranean cuisine and the passion for authentic food. LIQUEURS & MISC LIQUEURS & MISC.

GIFFARD ABRICOT DU GIFFARD ROUSSILLON BANANE DE BRÈSIL LIQUEUR LIQUEUR

BACKBAR PROJECT BACKBAR PROJECT 750 ML 648320 750 ML 648321

Made exclusively from the A blend of a slow maceration of slow maceration of Rouges du the best bananas from Brazil, Roussillon apricots for the perfect spirit of bananas for an intense intensity of fruits and purity of aroma, and a touch of cognac character. To extract aromas, to add body. A heady tropical fruits are macerated into alcohol nose, laden with strong flavors from 48 hours to three months of ripe and dried banana. according to the necessary time The taste is sweet, butter fried to obtain a perfect blending banana blazed with an oak-aged between fruit and alcohol. alcohol (rum or cognac).

GIFFARD CASSIS GIFFARD CRËME A B O U T NOIR DE BOURGOGNE DE FRAISE DE BOIS LIQUEUR LIQUEUR L I Q U E U R S

BACKBAR PROJECT BACKBAR PROJECT 750 ML 648324 750 ML 648524 LIQUEURS and cordials are words that can be used interchangeably, according Made with a slow maceration of It takes two unique varieties to the United States Standards of Identity. Noir de Bourgogne Cassis for of strawberry to make this Both refer to products obtained by mixing their high intensity of fruits and delightful liqueur. Tiny, wild, or re-destilling already distilled spirits that full aroma, a perfectly balanced woodland strawberries with contain flowers, fruits, plants, extracts, composition. On ice, the their intense aromatics and juices or other natural flavorings and sweetness fades, reinforcing the sweetness along with a larger contain more than 2.5 percent sugar by cassis berry aromas and vegetal and juicier cultivated variety weight. This amount is about one-quarter touches. Rich, jammy berries, called the Senga Sengana of the sugar required by the European mouth-watering tartness and a known for its vivid red hue, Union. pleasant herbaceous finish. bright acidity and berry aroma. HISTORY During the twentieth century, a large, diverse assortment of liqueurs came to the international market. This rush started GIFFARD GIFFARD with the production of brandy-based CRËME DE FRAMBOISE CRËME DE MURE herbal medicines in the Middle Ages and LIQUEUR LIQUEUR has grown from that time into today’s broad spirits-based industry. Distillers BACKBAR PROJECT BACKBAR PROJECT use rum, whiskey, tequila, vodka, gin, 750 ML 648520 750 ML 648522 neutral spirits and, of course, tried and true brandy as the spirit base for the liqueur. Natural raspberry liqueur by The French countryside is Sweeteners, complex flavors and other macerating aromatic Willamette teaming with wild blackberry additives like dairy products have allowed raspberries. The fruit is juicy brambles. The succulent berries the category of liqueurs to expand even and tart, giving Giffard Crème are hand harvested throughout further and become more versatile. de Framboise the flavor of the late summer and pressed raspberries fresh off the vine. for their aromatic juice that is PRODUCTION Aroma is fresh, raspberry, blended with high quality To make liqueurs, producers must follow honey, citrus, black pepper and neutral spirit to make this four steps: selection, during which the oolong tea. classic crème de fruit.

continues on page 142 GIFFARD CRËME DE GIFFARD CRËME DE PAMPLEMOUSSE ROSE PECHE DE VIGNE GIFFARD LIQUEUR LIQUEUR

BACKBAR PROJECT BACKBAR PROJECT 750 ML 648525 750 ML 648523 LIQUEURS &

Extract the essential oils found Giffard macerates fresh vine SYRUPS in grapefruit peel through peaches to create this natural steam distillation to craft this fruit crème. From famed liqueur. True to the fruit; a orchards in the Coteaux du SINCE 1885 bright aromatic quality, and Lyonnais, these unique peaches the balanced bitterness and with their scarlet-blushed flesh tartness. Candied grapefruit, are harvested during their black pepper, lemon, bitter fleeting window of ripeness in orange, with tasting notes of late August. Emile Giffard was a pharmacist before he bittersweet, grapefruit zest. was a distiller. It started in 1885, when the scorching heat of the summers in France inspired him to create something that would cool and refresh his clientele. Lucky for them (and for us), Emile was GIFFARD CRËME DE GIFFARD GINGER OF also a gourmand, and began researching VIOLETTE THE INDIES the digestive properties of mint as he LIQUEUR LIQUEUR embarked on his endeavor. Using steam distillation of Mitcham peppermint, Emile BACKBAR PROJECT BACKBAR PROJECT created a liqueur that was as delicious as 750 ML 648521 750 ML 648325 it was refreshing.

To capture the violet’s light, The East Indies are famous Giffard Menthe Pastille, named after the floral bouquet, we create this for their ginger. This premium French candies at the time (the name brilliantly-hued liqueur using liqueur is developed from the translates to “mint drop”), found instant an infusion of violet petals maceration of ginger root, popularity with the locals. Emile promptly and the steam distillation of enhanced with vanilla and turned his pharmacy into a distillery and violet leaves. Intensely floral, spices. The taste is sweet candied violet, rose, vanilla and at first, very quickly spices wintergreen nose. Sweet floral, intensify the “peppery” bright citrus and a clean, sensation of ginger. wintergreen finish.

GIFFARD GIFFARD LICHI MENTHE PASTILLE LIQUEUR LIQUEUR

BACKBAR PROJECT BACKBAR PROJECT 750 ML 648526 750 ML 648310

This liqueur is distilled with The premier commercial liqueur Taiwanese lychees, a stone from the house of Giffard, fruit native to tropical climates first produced in 1885 and with translucent white flesh celebrated in Angers and and a delicate, floral flavor, to throughout France ever since! create Lichi-Li. Creamy, exotic Made from a steam distillation fruit, coconut and vanilla, of fresh, Mitcham peppermint lemon sorbetto with a rose leaves that are cultivated in petal finish. nearby fields. Lightly sweetened with natural beet sugar.

Young’s Market Company | Craft & Luxury Spirits | Page 140 established the “tradition and quality” for GIFFARD MUROISE DU GIFFARD which Giffard is known worldwide. This was only the beginning. VAL DE LOIRE TRIPLE SEC LIQUEUR LIQUEUR For four generations, and over a century later, the Giffard family continues Emile’s BACKBAR PROJECT BACKBAR PROJECT tradition, using the finest ingredients 750 ML 648323 750 ML 658326 and time-tested methods to create their liqueurs. Today, the catalog includes over Made by slowly macerating A distillation of the finest blend 60 liqueurs and 65 syrups, but the care Mûroise berries, a uniquely of sweet and bitter oranges from taken to create and produce each one flavored hybrid of blackberries the island of Curacao. The taste remains the same. and raspberries, from the Verger is delicately sweet, enhanced du Cleray in the Loire Valley. by a touch of alcohol and a Sweet taste with a slight acidity. note of bitterness that is typical TRADITION AND QUALITY Alcohol flavors fade into the of orange and grapefruit peels. background with the sweetness, Aroma of Candied orange peel, while delicate mûroise aromas sparkling, fresh lemon zest, The Giffard Liqueurs & Syrups collection emerge and linger. grapefruit, lime, orange blossom. is diverse and unique, ranging from classic staples such as Cassis, Orgeat syrup and Curaçao Triple Sec, to contemporary innovations like Banane du GIFFARD VANILLE DE Brésil and Pamplemousse. The collection MADAGASCAR CHAMBORD is anchored by the company’s signature LIQUEUR LIQUEUR liqueur, Menthe Pastille, and then divided into Premium, Specialty and Syrup ranges. BACKBAR PROJECT BROWN-FORMAN The Specialty range is made up of classic 750 ML 648322 750 ML 103021 liqueurs and crème de fruits – lower in alcohol content, slightly higher in sugar Made from vanilla beans that The Chambord brand was content, creating a rich viscosity. The are hand-pollinated and cured founded in France in 1982. Premium range highlights ingredients with to perfection on the island of The drink itself was inspired unique origins and specific varieties that Madagascar and blended with by a raspberry liqueur that was have celebrated aromas and flavors. brandy, this liqueur captures produced in the Loire Valley the exotic warmth and sweet in the late 1600s. Chambord comfort of vanilla. Earthy vanilla, is made from red and black nutmeg, cream, orange and raspberries, Madagascar vanilla, clove. Rich and warm, creamy Moroccan citrus peel, honey vanilla, citrus and spiced flavors. and cognac.

CHARBAY NOSTALGIE WALNUT LIQUEUR CHAREAU ALOE LIQUEUR LIQUEUR

CHARBAY CHAREAU 375 ML 633141 750 ML 75426

They extract locally gathered Craft distilled in small batches, Black, English and Carpathian and perfectly balanced walnuts in their own brandy with a refreshing blend of base. The rich dark liquid is macerated vine fruits, eau- set aside for two years, and is de-vie and bright botanicals. then blended with a secret mix Fresh Aloe Vera juice is of herbs and spices to round then added as the final step out the rich and intense walnut in creating this wonderful aromas and flavors. expression of California agriculture in a bottle.

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GERMAIN ROBIN CRËME YVETTE CREME POETE LIQUEUR LIQUEUR base spirit is chosen; flavor extraction; sweetening; and finishing, which also COOPER SPIRITS CRAFT DISTILLERS occasionally includes aging or coloring. 750 ML 78425 375 ML 82046

FLAVOR SELECTION An all-natural blend of four berry A pear brandy base distilled in The first step in liqueur production is the fruits—mûre, framboise, cassis 1988 (never bottled) from local selection of the base spirit and flavor and fraise sauvage— blended Bartlett Pears. Over several source. Once an appropriate flavor is with dried violet petals from years, tiny amounts of distillery selected, a method for infusing the flavor Provence. We utilize a vinimatic exotica: infusions of dried and is determined. Producers may decide to maceration process to extract fresh fruits, macerated nuts, use a base from any spirit category or intense, rich flavor from our plus esoteric ingredients were they may choose a neutral spirit. fruit and botanical blend. To blended in. Delicate, deep-toned, finish, a touch of honey and yet fabulously light in touch, with EXTRACTION METHODS orange peel are added. dozens of interplaying afternotes. Once the flavor for the liqueur has been chosen, it is time to extract the flavor. Flavor can be extracted in one of two ways – via cold extraction or hot extraction. The one chosen affects the end flavor and the GERMAIN ROBIN PEAR DON CICCIO & FIGLI source of the flavor. Fruity flavors usually DE PEAR CONCERTO LIQUEUR LIQUEUR

CRAFT DISTILLERS DON CICCIO 375 ML 83046 750 ML 859026

Lake and Mendocino Counties This dark liqueur is obtained have been producing Bartlett by oven roasting barley and pears for over 100 years. We’ve espresso coffee with acacia been distilling them since 1987. wood for 28 minutes, then Pear aromas and flavors are soaking the ingredients in alcohol difficult to capture by distillation, for 60 days in “concert” with 15 and they tend to do best in clear herbs and spices. The result is eaux-de-vie. Joe Corley spent a dark, sweet liqueur with notes come from the cold extraction method, five years creating a liqueur of black licorice, barley, dark while plant flavors usually utilize the hot based on aged pear distillates. chocolate and vanilla. extraction method.

COLD EXTRACTION The cold extraction method is very time DON CICCIO & FIGLI DON CICCIO & FIGLI consuming. Sometimes, this method can FENNEL IBISCO take up to a year to complete. It uses four different processes: compunding, LIQUEUR LIQUEUR infusion, maceration, and percolation. The DON CICCIO DON CICCIO process is chosen based on the flavoring 750 ML 859021 750 ML 859024 material used. History tells us of Roman COMPOUNDING The very fragrant base of this gladiators flavored their Compounding occurs when the essence or liqueur, the Hibiscus flower, food with fennel liqueur, concentrate of a flavoring agent is simply is a rare find in Southern Italy believing it to be a source of blended with the base spirit. having arrived from Egypt strength. Finocchietto is a centuries ago. It was used in All four cold extraction methods use water fine digestive and a cooking Egypt to ward off supernatural or alcohol to absorb the flavor, color and staple in many Neapolitan spirits and was embraced by aroma of the fruit, seed or other flavoring kitchens. Recommended the traditionally superstitious with gin or brandy. Italian culture for the very same reasons. Best served chilled.

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DON CICCIO & FIGLI DON CICCIO & FIGLI MANDARINETTO LIQUEUR LIQUEUR agent. Once the liquid obtains the desired DON CICCIO DON CICCIO flavor, the extracting liquid is removed. 750 ML 859020 750 ML 859022 It is then allowed to settle, filtered and sweetened to the desired taste. Our recipe dates back to 1947. Our artisanal mandarin orange Using only fresh lemons, we liqueur is referred to by many INFUSION produce our liqueur according Italians as the “true treasure of The infusion process in cold extraction to the traditions of Italy’s Amalfi the Amalfi Coast.” Using only involves steeping the fruit in a liquid to Coast. A refreshing, zesty liqueur fresh mandarin oranges and extract the flavor. In infusion, the liquid with a rich and full mouthfeel that without coloring or stabilizers used is typically water. Sometimes, when enhances its natural aromas and, added as well. It has a refreshing using fruits that are less delicate, alcohol fresh lemon taste. No coloring or and aromatic mouthfeel with hint may be used instead of water. Infusion stabilizers are added for a pure of fresh mandarin oranges and is the gentlest of the four processes. and all natural limoncello. tangelos. Infusion is usually selected for flavors that are ethereal or delicate.

MACERATION Similar to infusion, the maceration method DON CICCIO & FIGLI CANTON is used with hardier fruits and berries. PRICKLY PEAR GINGER Maceration is more destructive than LIQUEUR LIQUEUR

DON CICCIO HEAVEN HILL BRANDS 750 ML 859023 1 LITER 103211

Our recipe dates back to Baby Vietnamese ginger is 1954. Perhaps one of the most peeled and cut by hand and exclusive of them all, our prickly then it is macerated with a pear is made only with fresh blend of herbs and spices. ingredients. The pears grow Made in small batches by hand wild along the mountainsides with fine , VSOP, of southern Italy. Kiwi-like crisp and XO Grande Champagne flavor and a honey-sweet natural Cognacs, then crafted with fresh aroma. Only produced once Tahitian vanilla beans, Provencal infusion in that the source of the flavor a year. honey and Tunisian ginseng. is cut, crushed or pressed in order to expose the maximum available surface area. The source flavoring material is then steeped in alcohol, usually an alcohol in the 120-proof range. The mixture is left to COINTREAU COINTREAU NOIR extract the desired flavors. Water is rarely used in place of alcohol in this process. LIQUEUR LIQUEUR PERCOLATION REMY COINTREAU REMY COINTREAU Percolation refers to brewing in this cold 1 LITER 70010 750 ML 14423 extraction method. Herbs, leaves and delicate plant materials are placed into Cointreau Noir perfectly An irresistable marriage of an object that resembles a large coffee balances Cointreau’s sweet the famed orange liqueur and percolator. The extracting spirit is then and bitter orange with the fine Rémy Martin Cognac. continuously pumped over so it passes world’s finest Rémy Martin Bernadette has also subtly through the mass of the flavoring material. cognac, providing a richer enriched the original recipe This allows it to extract the flavor and premium orange liqueur cognac by adding macerations of aroma components slowly in a time- experience. Four hundred forty walnuts and almonds to the consuming manner. years of combined history, mix, creating an additional artistry, and knowledge are layer of complexity and shared in every bottle. sophistication.

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BARROW’S SOLBESO INTENSE GINGER CACAO FRUIT SPIRIT LIQUEUR LIQUEUR HOT EXTRACTION Hot extraction, which is sometimes also SERRALLES SOLBESO referred to as distillation, is used when 750 ML 819526 750 ML 749926 products are flavored with flowers or seeds. These ingredients contain flavors Barrow’s Intense Ginger Liqueur Solbeso gets its name from that are much more difficult to extract is made with nearly 30 lbs. of its sun drying process, “sol” and therefore require more than naturally macerated fresh Ginger which means sun and “beso” soaking in cold liquid to produce the and no chemicals or extracts. which means kiss. Although it’s flavor. The flavors found in beans, Morton sources the ginger from exposed to natural wild yeast flowers, seeds and nuts usually withstand a local produce market down during the drying process, moderate heat, so they may benefit from the street in Brooklyn. Once Solbeso uses a champagne yeast a quicker extraction than is possible with prepared, it is steeped in fresh for the bulk of its fermentation. slow-soaking methods. spirits derived from cane sugar Distilled locally near the South The hot extraction method uses distillation for nearly a month. American cacao farms. techniques to extract essential oils from the flavoring agents. Distillation normally uses small or medium sized copper pot stills – ones that resemble the kind used ST. GEORGE NOLA ST. GEORGE when making gin. COFFEE LIQUEUR RASPBERRY LIQUEUR LIQUEUR

ST. GEORGE ST. GEORGE 750 ML 650125 750 ML 392929

Roasted Yirgacheffe coffee This begins as our flagship beans, French chicory root, raspberry brandy, to which Madagascar vanilla beans, and we add luscious fruit juice. organic cane sugar combine This brings down the proof to create a coffee liqueur with (from 40% alcohol by volume dimension and depth through to 20% alcohol by volume) cold maceration. Fun fact: The and transforms our crystal St. George distillery grain mill is clear brandies into jewel-toned After the flavor has been mixed into the used to get the optimum grind of liqueurs. Made with Fraser River base spirit, regardless of the method, the the coffee beans for this liqueur. raspberries. liqueur has to be reduced in strength. It is then sweetened using flavoring agents such as rectified grape must, high fructose corn syrup, sucrose and honey. ST. GEORGE CLÉMENT Some liqueurs are then ready to sell with SPICED PEAR CREOLE SHRUBB their natural coloration. Other types of LIQUEUR LIQUEUR liqueurs have color added to them either through naturally derived coloring or ST. GEORGE THE AGENCY BRANDS approved food coloring dyes. Most 750 ML 392927 750 ML 356224 liqueurs do not need to go through aging periods or age only for a short time to This begins as our flagship A superb blend of the finest allow flavors to mellow. Others can be pear brandy, to which we add white and aged Agricole Rhums, aged in barrels before bottling. The proof luscious fruit juice. This brings married with macerated Créole at time of bottling can be decided by the down the proof (from 40% spices and sun-bleached bitter producer within the legal guidelines and alcohol by volume to 20% ABV) orange peels. Créole Shrubb restrictions for liqueurs. Usually, the ABV and transforms our crystal burst with luscious aromas and is between 15 and 40 percent. clear brandies into jewel-toned flavors reminiscent of Martinique. liqueurs. Made with ripe Bartlett Créole Shrubb is the “secret pear, cinnamon and clove (to ingredient” used by chefs and add a warm touch of spice). mixologists the world over.

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CLÈMENT RHUM JM MAHINA COCONUT SHRUBB LIQUEUR LIQUEUR C O N T E N T THE AGENCY BRANDS THE AGENCY BRANDS 750 ML 362522 750 ML 753921 S O U R C E S Luscious pieces of young A fundamental ingredient in Guadeloupe coconut soused classic French Caribbean VODKA (P. 7) with Rhum Agricole and traditions, Shrubb J.M is a Society of Wine Educators Certified sweetend with canne sirop brilliant marriage of J.M aged Spirits Specialists manual. make up this all natural, rhum with bitter orange zest, delicious liqueur. A bright natural sugarcane syrup, and a www.cocktailbuilder.com/blog/ French Caribbean coconut maceration of locally sourced surprising-facts-about-vodka/ delicacy, which brings a soft vanilla bean, cinnamon and GIN (P. 14) and sweet roundness of the nutmeg. www.justdrinks.com tropics. www.sipsmith.com/ 50-surprising-gin-facts/

AQUAVIT (P. 22) RHUM JM HACIENDA DE CHIHUAHUA Society of Wine Educators Certified SIROP DE CANNE SOTOL CREMA Spirits Specialists manual. LIQUEUR LIQUEUR RUM (P. 23) www.mobile-cuisine.com/ THE AGENCY BRANDS VINOMEX did-you-know/rum-fun-facts/ 700ML 753920 750 ML 93121 www.rumshop.net/classifications Following a time-honored Hacienda de Chihuahua www.discus.org/heritage/spirits/ Clément family recipe, fresh Crema de Sotol is 100% wild pressed sugarcane juice is harvested Sotol blended with TEQUILA (P. 42) slowly reduced down over a Mexican cream and natural Society of Wine Educators Certified low temperature with a pecan flavors. Directly behind Spirits Specialists manual. maceration of crushed rolls the Hacienda in Chihuahua is MEZCAL (P. 51) of cinnamon, pulverized a grove of Pecan trees which en.wikipedia.org/wiki/ cloves and cracked vanilla are harvested for use in this Mezcal#cite_note-llevar-26 beans to make our spiced and other HDC products. sugarcane syrup. www.foodandwine.com/fwx/drink/ 10-things-you-didn-t-know-about-mezcal

SOTOL (P. 57) Society of Wine Educators Certified Spirits Specialists manual. ANCHO REYES CHILE ANCHO REYES VERDE www.talesofthecocktail.com/products/ LIQUEUR LIQUEUR nine-things-you-didnt-know-about-sotol WILLIAM GRANT WILLIAM GRANT AMERICAN WHISKEY (P. 59) 750 ML 395020 750 ML 395021 AMERICAN SINGLE MALT (P.63) www.gizmodo.com/ A green chile liqueur made Inspired by a recipe from 1927. a-beginnersguide-to-american- with green Ancho Peppers 90% Ancho chile peppers single-malt-whiskey-1667426938 and 10% Guajilla and Pacilla that have a more bright and peppers are macerated in vegetal flavor. Green have www.discus.org/heritage/spirits/ a higher content of organic ABV cane spirit from , BOURBON (P. 65) acids, so they feel crisp and Mexico. Ancho Chile peppers Society of Wine Educators Certified fresh. This liqueur is bright, (Dried Poblano), adds smokey Spirits Specialists manual. complexity and depth. Guajilla herbal and spicy, with fresh- peppers are hot and spicy, from-the-garden flavors. while pacilla are more earthy.

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RYE (P. 78) LIQUEUR http://drinks.seriouseats.com/2012/10/ WILLIAM GRANT guide-to-rye-whiskey-cocktail-101-basics- 750 ML 689020 what-is-rye-how-is-it-made-brands FUN FACT en.wikipedia.org/wiki/Canadian_whisky Solerno Blood Orange Liqueur THE WORD LIQUEUR collects the fragrant essential COMES FROM THE LATIN WORD www.kybourbontrail.com/heaven-hill-distill- oils of Sicily’s blood oranges, eries-inc-unveils-new-packaging-world-re- LIQUIFACERE WHICH MEANS picked at the peak of their nowned-rittenhouse-botted-bond-straight- season – winter through early “TO DISSOLVE.” rye-whisky/ spring. The oranges are married SINGLE MALT SCOTCH (P.88) with other ingredients, including en.wikipedia.org/wiki/Glenfarclas_distillery lemon and orange, to create an elegant and refined liqueur. blog.foodnetwork.com/fn-dish/2013/01/ Vibrant, delicate and complex. 10-facts-about-scotch-whisky

EUROPEAN WHISKEY (P. 102) Society of Wine Educators Certified Spirits Specialists manual. OAXACAN ON INGREDIENTS: SUNSHINE 3/4 OZ GIFFARD CREME DE PAMPLEMOUSSE JAPANESE WHISKEY (P. 106) 11/2 OZ NUESTRA SOLEDAD Society of Wine Educators Certified BY PARK & REC SAN LUIS DEL RIO MEZCAL Specialist of Spirits Study Guide 2016 FEATURING 1/2 OZ APEROL BRANDY, CALVADOS & GIFFARD CRËME DE PAMPLEMOUSSE ROSE 3/4 OZ FRESH LEMON JUICE GRAPPAS (P.109) PINCH OF SMOKED SALT Society of Wine Educators Certified Specialist of Spirits Study Guide 2016

COGNAC & ARMAGNAC (P. 114) Add all ingredients into shaker tin with a touch of crushed ice. Lightly whip Society of Wine Educators Certified and pour into Collins glass. Swizzle down over crushed ice then garnish with Spirits Specialists manual. 3 pineapple leaves and a grapefruit wedge. Serve in a Collins glass. www.forbes.com/sites/sethporges/2013/ - Brennan Saucedo 10/10/6-things-you-probably-didnt-know- about-cognac/#1f53b0b82e04 www.winemag.com/2013/10/15/ ten-secrets-about-cognac/

ABSINTHE (P. 128) www.absinthefever.com/green-fairy KING LOUIE’S INGREDIENTS: DOWNFALL 11/4 OZ BANANA BUTTER (Butter, Honey, www.shavemagazine.com/misc/Top-5- Cinnamon, Giffard Banane de Brésil) Facts-About-Absinthe#ixzz4kiFAoMnf BY BOOTLEGGER TIKI 11/2 OZ CANA BRAVA RUM AROMATIZED WINES & FEATURING 1/2 OZ CANA BRAVA 7YR RUM SPIRIT AMARI (P. 131) GIFFARD BANANE DE BRÈSIL 1/4 OZ MEZCAL Society of Wine Educators Certified Spirits Specialists manual. 1/2 TSP MARASCHINO LIQUEUR 3/4 OZ FRESH LIME www.cheersonline.com/2016/01/20/ 5-fast-facts-about-vermouth/ 2 DASH TIKI BITTERS 1/4 OZ VANILLA SYRUP LIQUEURS & MISC. (P. 137) Society of Wine Educators Certified Whip ingredients with a small amount of ice. Add fresh ice and banana chips, Spirits Specialists manual. use a spent lime and fill with 151 proof rum and set on top of the cocktail. wiki.kidzsearch.com/wiki/Liqueur Banana butter: melt 1 cup butter in pot, add 3 cinnamon sticks, and 6 oz honey. Simmer for 5 min. Add full bottle off Giffard Banane de Brèsil and simmer for 30 min. Freeze for 3 hrs. The butter solidifies and you strain it off. - Chad Austin

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