lunàtico nitecaps 1/2 ounce pours of dear spirits raspberry eau-de-vie reisetbauer 10 hans reisetbauer – Kirchberg-Thening, aut hand-picked wild serbian raspberries mexicano mezcal el jolgorio 6 valentin cortés – santiago matatlán, oax mexican owned & managed mezcal label - starts with mezquite, finishes with peppermint tabernas raicilla la venenosa 5 antonio arrizon – mascota, jal single-distilled maximiliana agave grown at 6000 feet 1146 añejo tequila arte n.o.m. 5 enrique fonseca – atotonico el alto, jal aged in french oak wine casks from california & the loire, followed by canadian rye casks chocolate whiskey kings county 5 colin spoelman – bk navy yard, nyc white whiskey from the bk navy yard, macerated with mast brothers cacao husks del bac dorado hamilton distillers 5 stephen paul – tucson, az mesquite-malted barley whiskey made in the scottish tradition meadow of love absinthe delaware phoenix 5 cheryl lins – walton, ny grand & roman wormwood, anise, fennel, hyssop, lemon balm & violet 68% abv apple brandy neversink 5 noah braunstein & yoni rabino – port chester, ny eau-de-vie highlighting new york-grown apples - spice, vanilla, woods, and pear notes designed to stimulate the appetite aperitivi cappelletti 8 alto adige, ita white wine-based aperitif, herbs, bitter orange, carmine-colored dimmi 10 lombardia, ita nebbiolo grappa + wheat distillate with apricot & peach blossoms luna amara don ciccio e figli 11 washington, d.c. barrel-aged aperitif with lingering bitterness rondò spritz 8 alto-adige, ita organic - elderberry, rhubarb, candied orange peel floralia mead enlightenment wines 11 bushwick, nyc honey-wine with local botanicals salers gentiane 10 auvergne, fra hint of coffee, citrus peels, dusty, bitter fortified wine some aromatized with citrus, herbs & spices dry vermouth dolin 8 chambéry, fra ugni blanc base, wormwood, chincona bark and rose petals vermouth blanc comoz 8 chambéry, fra inventor of the white style, wormwood, stone fruits, alpine flowers bianco vermouth di torino montanaro 8 piemonte, ita extra dry vermouth from an exemplary grappa producer caperitif 8 swartland, zaf chenin blanc base, indigenous african flowers & herbs antica torino 8 piemonte, ita white wine base, local herbs, burnt sugar rosso vermouth di torino cocchi 8 piemonte, ita moscato base with secret botanical recipe, barrel-aged don nuño dry olosoro sherry lustau 8 jerez, esp barrel-aged sherry, rich, high acid, chocolate & chestnuts rainwater 3 year madeira henrique & henriques 10 madeira, prt full bodied, mellow, medium richness. raisins, honey and wood whiskey distilled, barrel-aged beer bourbon at least 51% corn, aged in new charred oak, made anywhere in the USA barrell #15 17 tn & ky blend of of 9½, 10, 11 year-old bourbons. honey, gingerbread, apple 53.8% abv wathen's single barrel charles medley 13 owensboro, ky 77% corn, 13% malted barley 10% rye 46% abv kings county bourbon 16 bk navy yard, nyc 80% corn, 20% malted barley, aged 18-24 months 45% abv deadwood bourbon proof & wood 9 ky small batch bourbon from the creator of redemption whiskies 40.5% a bv rye made much like bourbon, but with at least 51% rye mckenzie rye finger lakes 13 ithaca, ny finished in new charred oak casks, then local sherry casks 45.5% abv deadwood rye proof & wood 9 in & tn aged at least 20 months, from the man behind redemption whiskies 41.5% a bv wormwood rye standard wormwood distillers 13 bushwick, nyc aged with american & french oak staves 45% abv vbs white rye van brunt stillhouse 11 red hook, nyc aged ½ day, fresh, light, and full of fruit aromas 46% abv american single malt 100% malted barley whiskies del bac dorado hamilton 14 tucson, az mesquite-fired, in-house malts by a former furniture maker 45% abv vbs single malt van brunt stillhouse 15 red hook, nyc all malt mashbill, aged in american virgin oak 42% abv other american whiskey chocolate whiskey kings county 16 bK navy yard, nyc unaged corn whiskey macerated with mast brothers cacao husks 45% abv millet single barrel koval 12 chicago, il 100% millet whiskey from a family producer of austrian heritage 46% abv scotch ben nevis 8 year sherry cask single cask nation 17 scotch – highlands, sct cask-strength, brewer's yeast, aged in sherry butt 64.8% abv big smoke duncan taylor 15 islay, sct ardbeg and bruichladdich blend 46% abv isle of skye 12 year ian macleod 12 skye, sct island & speyside blended malt whiskey 40% abv scottish glory duncan taylor 9 highlands, sct classic, cocktail & sipping-friendly blended 40% abv other imported whiskey the dead rabbit 12 irish whiskey – dublin, irl blend of single malt & grain, aged 5 years 46% abv mars iwai shinsu 13 japanese whiskey – nagano, jpn majority corn balanced with light malt 45% abv agave distilled from agave, mature at 6-25 years mezcal 100% agave, often pit-roasted and fermented on the fibers santa maría zoquitlán nuestra soledad 8 | 15 josé parada valera – oax lychee, tropical fruit, creamy, honeysuckle, smoked game espadin • oak ¦ pit oven • tahona • copper still • 1040m • 46% abv tepeztate el jolgorio 12 | 20 rafael méndez cruz – san luis del rio, oax jalapeño, underripe mango, ash, velvety tepeztate • oak ¦ pit oven • mechanical milling • copper still • 1350m • 97% abv santo domingo albarradas del maguey 8 | 15 espiridion m. luis – oax chili, mango, roasted pear, citrus, wood smoke espadin • oak ¦ pit oven • tahona • pine vats • copper still • 1480m • 48% abv michoacán derrumbes 10 | 18 j. guadalupe perez – tzitzio, mic minerals, pepper, sweet tropical fruit, campfire, apples chino & alto • black oak ¦ pit oven • mechanical • wooden vats • copper still • 1540m • 44.6% abv durango derrumbes 10 | 17 urial simental – nombre de dios, dgo guava, strawberry, wood smoke, clean minerality durangenesis • black oak ¦ pit oven • tahona • wild yeast ¦ wood vats • copper still • 1736m • 45% abv agave de cortes joven 7 | 11 leoncio santiago – santiago matatlán, oax lemongrass, citrus, damp earth, clay, silky espadin • mesquite ¦ pit oven • tahona • pine vats • copper still • 1740m • 43% abv oaxaca derrumbes 8 | 15 javier mateo – santiago matatlán, oax jasmine, citrus, pine, raisins, varnished wood espadin & tobalá • black oak ¦ pit oven • tahona • wooden vats • wooden still • 1740m • 46.2% abv mexicano el jolgorio 11 | 19 valentin cortés – santiago matatlán, oax wood smoke, chili, maple, peppermint mexicano • mesquite ¦ pit oven • copper still • 1740m • 47% abv ejutla nuestra soledad 8 | 15 pablo vásquez garcía – compañía ejutla, oax smoked chili, basil, green apple, chalk espadin • mesquite & oak ¦ pit oven • tahona • copper still • 2000m • 47% abv san luis potosí derrumbes 7 | 11 emanuel perez – charcas, slp jalapeño, olive brine, tropical fruit, blue cheese salmiana • dry quiotes ¦ volcanic rock horno • tahona • masonry vats • copper still • 2010m • 43.3% abv tobaziche el jolgorio 13 | 21 pablo vásquez – agua del espino, ejutla, oax pine, wax, green bananas, lime zest 96° • tobaziche arroqueño el jolgorio 14 | 22 pedro vásquez – lachigui, el palmar, oax tropical fruit, mint, earth, orange peel, hickory 100.6° • arroqueño tequila ours are 100% tequilana agave 1549 blanco arte n.o.m. 8 | 15 rodrigo gomez – el arenal, jal warm, subtle spice, cacao, mineral-driven 80° • organic, estate-grown • oven-roasted • copper still • 1280m siembra valles ancestral 11 | 19 salvador rosales torres – el arenal, jal orange blossom, wood smoke, herbs, earth 100.4° • estate-grown • pit-roasted • hand-crushed • oak & brick vats • wood & copper stills • 1390m 1146 añejo arte n.o.m. 10 | 17 enrique fonseca – atotonico el alto, jal butterscotch, cinnamon, toffee, orange flan 80° • estate-grown • oven-roasted • copper still • aged 4 years | french & american oak • 1400m cimarrón blanco 8 enrique fonseca – atotonico el alto, jal pepper, warm spices, pineapple, papaya 80° • custom autoclave • mechanical milling • column & pot stills • aged 3-6 months • 1400m cimarrón reposado 9 enrique fonseca – atotonico el alto, jal baking spice, dark chocolate, american oak 80° • custom autoclave • mechanical milling • column & pot stills • 1400m la gritona reposado 10 melly cardenas – valle de guadalupe, jal woman-made, caramelized fruit, ginger, pepper 80° • earthen oven-roasted • tahona • pot still • 1650m 1414 reposado arte n.o.m. 8 | 15 feliciano vivianco – arandas, jal orange blossom honey, green banana, herbs, briny 80° • estate-grown • oven-roasted • copper still • aged 4 months • 1650m raicilla | bacanora | sotol sierra occidental de jalisco la venenosa 8 | 15 raicilla – ruben peña – mascota, jal papaya, avocado, lemon curd, green, buttery, tart 84° • maximiliana • wood-fired adobe oven • single-distilled in arabic-philippino hybrid still • 1500m tabernas la venenosa 8 | 13 raicilla – antonio arrizon – la vieja, jal citrus peels, olive oil, sage, hibiscus 80° • maximiliana • black oak ¦ adobe oven • pine vats • single-distilled in stainless steel alambic • 2143m rancho tepúa 10 | 17 bacanora – roberto contreras – aconchi, son jasmine, smoked meats, candied orange 96° • pacífica • mesquite ¦ pit oven • hand & ax • steel vats • stainless & copper arabic • 600m cedrosanum la higuera 9 | 16 —distilled from a non-agave semi-succulent— sotol – gerardo ruellas – aldama, chh serrano pepper, passionfruit, chamomile 95° • dasylirion & cedrosanum • wood and rock oven • hand & ax • pine vats • copper still shochu japanese spirit, multiple parallel fermentation lemongrass mizu 12 arita, jpn 95% white koji rice, 5% lemongrass 35% abv saga mizu 11 arita, jpn 67% two-row barley, 33% black