Boru Irish Vodka
Named for the legendary king Brian Boru, who united Ireland in order to defend against foreign invaders in 1014, this vodka is made from Irish spring water, Irish grain (that’s right they’re using wheat, not potatoes) and is filtered through 10 feet of Atlantic Irish Oak Charcoal giving the spirit additional subtlety and character. Look for a bready or grassy aroma, a hint of pepper on the tongue, and a body that (just won’t quit) has an almost syrupy ability to coat the mouth while still having a neutral and clean finish. A great value for a handcrafted, small batch vodka that as of last year [I was unable to confirm if this is still true this year] is the only Irish vodka available in the U.S.
Grey Goose Vodka
Grey Goose prides itself on being “The World’s Best Tasting Vodka”. It was introduced in 1997 and was designed for the American market and it’s budding obsession with premium vodkas. It is made with high quality winter wheat from the Picardy region in northern France. Then it is blended with pure spring water from the Grande Champagne region of Cognac. Grey Goose has a clear, fresh floral nose with a touch of citrus, which follows through on the taste and a smooth hint of almond. Fun Fact:
Grey Goose was sold to Bacardi in 2004 for $2.2 billion.
North Shore Sol
This is a vodka flavored with fresh citrus, chamomile, and hand prepared spices. North Shore is the first craft distiller in Illinois and famous for its two other gin products. They created this flavored vodka with 'serious drinkers' in mind, opposed to making a sweetend flavored vodka.
Bombay Sapphire
It's safe to say everyone has heard of this gin, though most don't know why it is a unique product.
Bombay Sapphire is distilled in Carter Head Stills that keep the botanicals in a copper basket above the liquid; these botanicals are only infused into the vapors. This process creates a well rounded gin with juniper backbone and nuanced echoes of cubeb and grains of paradise. The blue bottle represents the
Star of Bombay which is the third largest Sapphire ever discovered and the woman on the front is
Queen Victoria who was also the Empress of India during the British Raj from 1837-1901.
Plymouth Gin
Plymouth Gin is a specific style of gin that can only be produced in Plymouth, England with water coming exclusively from Dartmoor according to the E.U. Plymouth is considered a new style gin in that other botanicals mellow the juniper flavor. Plymouth is a perfect gateway gin because it is lighter and less dry than London Dry gins. The Plymouth Distillery sits in a former Dominican Monastery and has been functioning since 1793.
Broker's Gin

Broker’s is made in a 200 year-old gin distillery outside London. Triple-distilled spirit is used to macerate/steep the ingredients which are then distilled a 4th time in a copper pot still. Broker’s is a solid London gin, with a strong juniper presence along with notes of cassia and a crisp, balanced, citrus flavor. Its smoother and less bitey than some of the other London Dry gins on the market, even at 94 proof this gin shows a subtlety of blending. For this cocktail menu we’ve infused this gin with
Cranberry – Blood Orange Tea which add a strong citrus and floral note to the cocktail.
Rehorst Gin
Rehorst Gin is made at the Great Lakes Distillery in Milwaukee, Wisconsin. It is a unique product in that it is the only gin in the world that uses sweet basil and Wisconsin ginseng in its botanical base. It’s floral and juniper components combined to create a cross between London dry and Dutch Genevere styles of gin.
Oxley
Oxley is a very small batch English Dry Gin. At the Thames Distillery only 240 and forty bottles are produced a day. It is cold distilled which helps capture the natural essences of the botanicals. Being cold filtered makes it possible to use fresh fruit and bontanicals. This makes it a very bright gin with light juniper notes which would make it appealing to people who are fans of softer gins such as
Hendricks or Sapphire. Fun Fact: It took 8 years and 38 different recipes to get the final Oxley product.
Genevieve
Genevieve is made in San Francisco by Anchor Distillery (same guys that make anchor steam beer).
Genevieve is modeled after the earliest gins called genever. It is made with grain mash in copper stills still using traditional botanicals found in dry gins. The main difference being the use of wheat barley and rye malts, Modern gins are made from neutral grain spirits.
Junipero
Junipero Gin is also made in San Francisco by Anchor Distillery. (see Above) Junipero Gin is their more “modern” style Gin. It is made from neutral grain spirit and over a dozen botanicals in copper stills. They pride themselves on using secret rare and obscure botanicals. The result is a crisp clean product with subtle and mysterious spices.
St George Botanivore
Produced In St Georges 30 year old distillery in Alemeda, California. This Gin contains 20 botanicals to create a soft, crisp, bright and balanced Gin. This Gin is St Georges most versatile combining coriander, Juniper, California Bay Laurel, Fresh Ginger, Dill, Celery seed, and Cilantro. Best suited for simple classics showcasing the gin.
Knickerbocker Gin
From Holland Michigan. Vibrant, aromatic spirit twice distilled and infused with flavors from more than a dozen herbs and spices(unlisted). Generous amounts of juniper-berries contribute a bright citrus and evergreen body, clean, dry finish.
Nose: Citrus, cinnamon, coriander
Palate: Clean, gentle citrus and chamomile.
Finish: Notes of white pepper and smooth creamy finish.
Kentucky Vintage

Bardstown, KY, just doesn’t boast being “top 100 small towns in America” or “top 50 places to see before you die”, but embraces this city motto, “The Bourbon Capital of the World”, because the surrounding area produces many different American Bourbon straight whiskeys including; Kentucky Vintage. Kentucky Vintage is a Handcrafted Original Sour Mash
Bourbon at 45% alcohol per volume. Located 743 miles from Eat Street Social, Kentucky
Bourbon Distillers created such amazing bourbon that in the year 2005, Kentucky Vintage won a double gold at the San Francisco World Spirits Competition.
Bulleit Rye
Bulleit Rye (pronounced like the projectile) came to us in March of 2011 out of Lawrenceburg, KY, although it is distilled in Lawrenceburg, IN. Bulleit had been well-established on account of their bourbon since 1999. At 38% rye, it’s a very high-rye bourbon with a good bite. One would then expect that the 90 proof Bulleit Rye, a mix of a whopping 95% rye and 5% malted barley, would be a ferociously spicy experience. One would also be wrong. Aged at 4-7 years, it’s quite mellow and a touch sweet with notes of cherry, oak and tobacco. Oddly less bold than their flagship bourbon. It’s a nice complex drink in whiskey-forward cocktails like Old-Fashioneds and Manhattans, but if I’m truly in a rye mood I’d reach for something with more of a twang.
Old Weller Antique 107 Bourbon
William Larue Weller was one of the father's of bourbon distilling. He is credited for the creation of the first wheated bourbon by adding wheat to the mash instead of rye, in 1849. There are three bourbons with Weller labels today, all being produced by the Buffalo Trace Distillery. The Old Weller
Antique is 107 proof and is aged seven years. Even at its high proof it is still quite smooth because it is a wheated bourbon. This may be a bold statement, but Old Weller Antique is better than any bourbon on earth at its price point, and is even better than nearly every bourbon up to twice its price.
Buffalo Trace
Buffalo Trace Distillery is by far producing the best whiskey's in America. The Great Buffalo Trace was one of many path's (or traces) carved out by trampling buffaloes heading westward to the Great
Plains. The Great Buffalo Trace (America's first freeway if you will) passed the Kentucky River and was followed by explorers and pioneers. Master distillers select Buffalo Trace Bourbon from barrels on the middle floors of its C, I, and K warehouses, with only 25-30 barrels chosen to marry into the bottling of Buffalo Trace Bourbon.
Wild Turkey Rye 101
Wild Turkey Rye 101 is a very typical American rye whiskey with a spicy sourness on the nose and a peppery finish. This overproofed Rye is distilled by Master Distiller Jimmy Russel who has been with the Wild Turkey Distillery since 1964. For a whiskey to be considered a rye it has to be at least 51% rye or more with the remainder usually being corn or malted barley. Rye that has been ages for more the two years also has the designation of ‘straight’ rye whiskey. This spirit originally was produced in the north eastern part of the United States, but as taxing laws tightened many distillers made exile to the southern states like Kentucky.
Willett Rye
The Willett Distillery was founded in 1936. Park Beam (yes, those Beam's!) was the first Master
Distiller of the Willett Distillery, which was then sold in 1941. In 1984, Even Kulsveeen, son-in-law to
Thompson Willett, purchased the distillery property and started what is now Kentucky Bourbon
Distillers. Willett Rye is distiiled in Indiana at Lychburg Distillers Institute and aged at Willett in

Kentucky. It is a 2 year old, unfiltered, single barrel over proof rye whiskey that is complex beyond its years.
Old Overholt Rye
Old Overholt is one of the oldest American Whiskies, though the recipe has changed considerably over the years. It is named after Abraham Overholt, who opened the Overholt Whiskey Distillery around
1810, in Pennsylvania, the birthplace of American Whiskey. Of note, Henry Clay Frick, the infamous
American Industrialist was Abraham Overholt's grandson.
Johnny Drum Private Stock
Johnny Drum is a bonded bourbon whiskey from Kentucky Bourbon Distilleries in Bardstown, KY.
Private Stock is a very smooth sour mash bourbon that is not very readily available in a lot of markets,
So it is a good suggestion for your bourbon enthusiasts.
The nose starts off with sweet maple, oak and a bit of caramel and vanilla. On tasting you get an intense oak and maple flavor with a nice spicy sweetness. Johnny Drum has a nice strong finish.
Noah’s Mill
Noah’ Mill is a bourbon produced in Bardstown, Kentucky. It is aged incharred oak barrels for 15 years and then hand bottled. It is a high proof bourbon. 114.3 proof) This is a bourbon of extraordinary character and smoothness not found among younger whiskies. Its superior taste and flavor characteristics are made possible only from using the very finest quality ingredients at the outset along with the many years of patience.
Eagle Rare 10yr
Eagle Rare is a Buffalo Trace distilled 90 proof bourbon. Every bottle comes from a single barrel, and never blended. Eagle Rare was introduced in 1975, much later than most other 'small batch' bourbon's.
It was originally a 101 proof bourbon. Eagle Rare also offers a 17 year Antique collection, still at 90 proof.
Russells Reserve 10 yr
Russells Reserve is distilled at Wild Turkey by 3rd generation master distiller Jimmy Russell. It was originally released in the early 2000's as a Wild Turkey product, and in 2005 received its own label. At
90 proof and 10 years of aging, this is reportedly what Jimmy Russell himself prefers to drink.
Blanton’s Single Barrel Bourbon
This one’s named for Colonel Albert B. Blanton, who believed that the center cut (or the middle sections of the rickhouse) in Warehouse H. As the name suggests, Blanton’s is a single barrel bourbon, aged in charred white oak casks. We got to see this bottled (& labeled by hand with the barrel number written in) at the Buffalo Trace distillery next to the Eagle Rare in a little dual assembly line. Fred (our
Wilfred Brimley-esque tour guide) was particularly proud to show off the Kentucky Derby horses that sit atop the cork, telling us that you could set up a proper diorama out of them. (He would have had less reason to be proud to tell us that Fox News named Blanton’s one of the top 10 coolest liquor bottles in the world in 2010.)
The nose is similar to a traditional bourbon, plenty of corn and vanilla with a little hint of smokey or burnt toffee. Tasting brings forth more vanilla, caramel, and honey with a hint of orange peel. Other tasting notes pick up hints of pistachio and allspice. It makes me want to smoke tobacco something fierce, and with a splash of water or a single cube the flavors really come to life.
Jefferson's Reserve

Who knows who distills this juice…I'm guessing it's an LDI product that is bottled by Castle Brands.
90 proof, corn based. Very "woody" and "leathery" nose, dry on the pallet. Alright as far as a bourbon goes, price point is a little steep for the product produced IMHO. Jefferson’s Reserve Bourbon is a good bourbon and would be a great bridge to higher proofed bourbons for those that drink Maker’s
Mark and Jim Beam.
Jefferson's Reserve 18
Wheated bourbon, 94 proof, ultra premium and rare. Bottled during the last years of production of
Louisville's renown Stitzel-Weller Distillery. Smooth vanilla notes. Subtle apple and caramel with a touch of citrus. Palate is toffee and leather -balanced and delicious.
Jefferson's Reserve 10 Rye
Distilled entirely from Canadian Rye. 100% Rye Canadian Whiskey. It's bold and spicy, with a honey sweetness and a grassy almost haystack taste. Not my favorite rye, in fact I try to avoid it. Jeffersons line of bourbon's are seriously better than the rye.
Bakers 107
Made from the recipe preferred by Baker Beam, grand nephew of the legendary Jim Beam, Baker's
Bourbon embodies over six generations of distilling experience. Baker's Bourbon utilizes a special strain of jug yeast that has been in the Baker's family for over 60 years. This time tested yeast provides
Baker's with a silky smooth texture and consistent taste from batch to batch. The mix of grains, yeast and seven soothing years in new oak combine to give this bourbon a deeply mellow, richly flavorful, medium bodied taste. Baker's is best served in a snifter with a splash of spring water. This 107 proof is good all by itself but its high proof makes stand up in any of your favorite whiskey cocktails.
Aroma of fruits vanilla and caramel that come thru on the palate along with toasted nuts the silky texture helps the finish along with a little sweet and a medium-long finish
Rittenhouse Rye Bonded
Produced in the classic Pennsylvania style of rye whiskeys by Heaven Hill, this much acclaimed rye has seen a resurgence on the market due to the growing whiskey lover movement and its ability to stand up in a craft cocktail. Heaven Hill was started shortly after prohibition was repealed in 1935 it is the largest independent family-owned and operated distiller and marketer in the U.S. with the second largest stockpile of bourbon whiskey in the world.
Nose cocoa flint and wood spice’s with caramel and vanilla .
With wonderful oak, rye, chocolate and caramel flavors it is rich and intense.
Cocoa, licorice, and spices help to give it a long finish
Four Rose’s Single Barrel
From Kentucky. Complex, full bodied, smooth with a delicate long finish, mellow. Contains hints of ripe plum and cherry tastes with fruity, spicy aromas including maple syrup and cocoa. 100 proof.
Nose: Fruity, spicy, floral, cocoa, maple syrup, moderately woody.
Palate: Hints of ripe plum & cherries, robust, full body, mellow.
Finish: Smooth & delicately long.
Knob Creek
I don’t really have much to say. Aged nine years, 100 proof, a Beam product. Big wood, nutty, caramel sweetness. Nuff said. (From Marco I believe)

Michters
Dating back to 1753, Michter’s is America’s first whiskey company. During the revolutionary war
George Washington purchased large quantities for the long cold winters; “Michter’s was the whiskey that warmed the American revolution.” A couple of Swiss mennonites started distilling rye whiskey from the Bomberger distillery which was later bought by Michters. After closing due to prohibition, the distillery reopened, but filed for bankruptcy in 1989. Michters was then bought by David Beam who strove to bring back Rye to the american public. Light spice, pepper, plum, and caramel.
Arran Malt 10
Arran Distillery is located in Lochranza , Scotland , on the Isle of Arran. The Isle of Arran once had many “moonlight” or illegal distilleries. The Distillary started production in 1995 with the head distiller from Chivas coming over to open Arran.
On the nose you will get vanilla, a touch of fruit: banana and melon with a touch of cocoa. On tasting you get a spicy cinnamon and citrus which is a signature of Arran Scotches and a touch of sweet oak.
Deanston 30 Year
Deanston distillery was once a cotton mill that was designed by Richard Arkwright in 1785. It is located by the Teith River, the Teith is considered in Scotland as having some of the purest water. This made the location perfect for a distillery. The distillery is the only hydro-powered distillery in Scotland. It Is not aided by computers in the production, which makes it a truely hand crafted whisky. Only 15% of the Scotch distilled, is designated to be single malt. The rest is blended, the most popular being Scotch Leader.
Deanston 30 year as you can imagine (or remember) is extremely smooth. The Sweetness is rated as a 7 and the Peatiness is at 1. It has a wonderful rich golden honey color. I taste some honey notes, but i also get some cooked egg, maple syrup, and cooked egg. Kind of like the edges of french toast with the syrup and butter.
This scotch is aged in ex-bourbon, ex-scotch, and ex-oloroso sherry casks. The later is what I think gives the scotch its finishing notes. Its also un-chill filtered, which leaves more of its natural charcteristics.
The distillery says " This is our way of saying 'Thank You' for the growing enthusiasm that our brand has experienced over the last five years." Deanston is only available in the U.S. You could recommend this scotch for anyone looking for a high end scotch, as long as they didnt want something overly peaty, such as Laphroig.
Compass Box distillery is owned by the whiskymaker John Glaser who is an American that started the company in 2000. Quoted as saying "our role at Compass Box is to nurture the roots of tradition in order to grow the possibilities." Today John is considered on of the top whiskymakers of his time.
Bunnahabhain Scotch Whisky (pronounced boon-a-havn) is produced in the north-eastern tip of the Scottish isle of Islay. The Bunnahabhain Distillery was established in 1881.
Bunnahabhain means, “river mouth,” in Scottish Gaelic. The location has a great impact on the flavor of the scotch. The ocean air permeates the barrels and adds a hint of saltiness to the spirits which increases with age. The relatively delicate taste of the scotch is attributed to the fresh spring water of the Margadale River. The gentle quality of this spirit is also a result of the lightly peated malted barley with low phenolic content. All Bunnahabhain spirits rest in casks, hand selected by the master blender, that have either been used for sherry in Spain or bourbon in the
United States. The 12 year single malt is aged in sherry barrels for flavor and natural color. The

distillery also chooses not to use a chill filter for this particular scotch, which adds to the natural, more old-fashioned look of this particular scotch. The gentle taste sets Bunnahabhain apart from other Islay whiskies. Each bottle features a helmsman returning home because the region has a long tradition of making a living from sea-faring.
Tobermory 10 year
The name, "Tobermory" is derived from the gaelic word, "Tober Mhoire" which means, Well of Mary
& relates to the well & Chapel of St. Marys.
There was a small Christian settlement in Tobermory from early times. The original name for the distillery, Ledaig. Gaelic for..."Safe Haven".
Golden in color
Nose: Unique climate characteristics from Tobermory Bay. Fresh, Light, Peated, Smokey.
Palate: pleasant & surprising. Medium to Dry with a fruity tang.
Finish: well rounded & reassuringly rich. Golden treasure fit for a king
LEDAIG
Ledaig (pronounced ledge-egg, alternate acceptable pronunciation is Letch-ick, but that seems akin to calling Golf “Goff”, and remember not to be condescending if someone asks for a lead-egg) 10 Year is a Peat Monster. The only distillery in the Village of Tobermory on the
Island of Mull was originally called Ledaig when it was founded by John Sinclair in 1798. The distillery fell on hard times and closed for periods of years at a time throughout the late 20th
Century, and Ledaig from the early 70’s is now considered to be something of “Scotch Gold”, or perhaps “Texas Tea”(mine) . Now, distilled by Tobermory and owned by Burn Stewart Distillers, the name Ledaig has been revived with this (considerably peatier than the Tobermory 10 or
15) 10 Year Scotch. Our notes and online reviews characterize this as having a Lemony-gold color, a nose of kelp (or floral seaside aromas), honey, nuts, marzipan, and briney or campfire smokeyness if not a sulphury kind of peat. The body has been described as being sweetly medicinal with an oily sweet peatiness, with a vanilla malt feel in the mouth, again with the salt and peppery brineyness of seaweed and a bit of that smoke or sulpher with a dark brown sugar sweetness. In the finish again the salty sea water comes through, this time with maybe some additional pepper. Some reviewers get licorice, cloves, brown sugar and burnt rubber.
Ledaig is not chill filtered, and the peatiness probably comes from both the local water source (which would also account for the salt & pepper seaweed taste) and the claim that they use 100% peat-dried barley. It’s a pretty good price compared to other peaty, single-malt, higher-proof scotch (listed online for around $40 for a 750), and it gets better the more you sip.
As you get into it, the initial turnoff of the unusual (to me) flavor gives way to some subtle undertones and the pleasure of the finish, and the buzz is akin to how I feel after drinking a fair amount of good gin. In this case I was inspired to make friends with our ESS upstairs neighbors as I was feeling generally agreeable and comfortable with the world after somewhat of a rough night. I liken it to having your grandma put a band-aid on your boo-boo and wrap you up in a musty blanket. My personal tasting after several sips was akin to honey on cereal, salt and pepper seaweed, and sucking on a leather baseball string hanging off my dusty mitt. The campfire smokeyness resonated perfectly with cigarettes, cigars, and I imagine it would be delightful with a nice pipe tobacco blend. This is having just added a few drops of Minneap tap water, I imagine with purified, bottled water it might sing a little differently. It’s kind of what I imagine I would offer Arnold Schwarzenegger if he ate at the bar and wanted scotch for desert.
Kup’s chart indicates that the peatiness rates at a 9, the sweetness as a 6. This scotch is most likely used in the blend for the Black Bottle to bring up the peatiness.

2 Gingers Irish Whiskey
2 Gingers Whiskey is made in Ireland and available only in Minnesota. The award-winning spirit is smooth malty and slightly sweet to start, with a tingle of honey and citrus. The woody essence of this four -year-aged blend suggests caramel and vanilla to the finish. The two “fiery red headed” women on the bottle are Kieran Folliard’s mother Mary and Aunt Delia who encouraged him to follow his dream of making Irish whiskey.
Redbreast
A pot stilled 12 year old Irish Whiskey (although there is a 15 year as well). Made with malted and unmalted barley it is the only continuously produced 100% pure pot still Irish Whisky.
On the nose it is very Irish-y,with resin and linseed. It's palate has Fat and oily layers. Satin ginger, silk honey and hints of spicy liquorice. Redbrest finishes soft and fruity with firm grain, oily seeds and sweet wood
Laird's Applejack
Laird's has a storied history. In 1780, Robert Laird founded the first commercial distillery in the United
States, in Scobeyville, New Jersey. During the Revolutionary War, the Laird family supplied American troops with Applejack, affectionately known as Jersey Lightning. Prior to 1760 George Washington even wrote the family to request their secret recipe; the Laird family proudly supplied him with the method. Nearly six pounds of apples go into one bottle of Applejack.
Paul Masson Brandy
Brandy was first introduced to the United States my Spanish Monks in the late 18 th century with the
Spanish missions in California being the first to produce American Brandy. Paul Masson VS (Very
Special) brandy is aged in oak for three years, one year longer than required, for extra smoothness.
Additional aging creates fine aromas and flavor that sets this VS brandy apart from some other traditional brandies. The taste profile of the Paul Masson VS is slightly sweet with notes of caramel and vanilla.
Cles des Ducs Armagnac
Coming from Gasconge, France, this Armagnac encompasses fragrant fruit, spices, and oak. It has a weighted average of seven years, and is distilled in traditional copper stills. Produced from Ugni
Blanc, the second most planted grape in France. Armagnac is classically used to finish a meal.
Cles Des Duc Armagnac is the best selling armagnac in the world. Older than cognac and other french brandies, it is known as a eau de vie or fruit brandy. Armagnac is made from the same grapes as cognac and goes under the same aging in oak barrels, but unlike cognac, armagnac uses column still distillation. It is distilled once to maintain its fruit characters and holds more esthers. Cles Des Duc
Armagnac is round, warm, and has aromas of fresh fruit, spices, and oak.
Fun Fact (or story info for customers) Armagnac is made in a southwest region of France known as
Gascony, the area famed for the famous three Musketeers.
Cerbois Armagnac
Blend of vintages between 6 and 8 year old, including a 1988 vintage which is considered to be one of the best of the 20th century. Made entirely from Folle Blanche grown in Bas Armagnac (one of three plantation areas in the Armagnac), and distilled once. Aroma Notes: Floral, vanilla, raisin, honey.

Palate is smooth and almost buttery.
Pierre Ferrand 1840
Pierre Ferrand 1840 is Grand Champagne Appellation Cognac . It was modeled after 1840 Pinet
Castillon Cognac. It is made in the traditional and original 1840’s style and technique. 1840 offers ripe juicy grapes to the nose accented with meadow flowers notes of the acacia tree blossom and a bracing hint of cedar. On the palate it is warm with fruit notes yet still very clean. The finish is of honey and spice.
Bar Sol Pisco Quebranta
Bar Sol Pisco is a Peruvian Pisco made in one of the western hemisphere's oldest alembic (a form of a pot still) still's. It features only the quebranta grape, which is unlike most Pisco's that use a variety of grapes. This is a lighter pisco with some notes of grapefruit and a buttery mouthfeel. No water is added, and it is distilled to bottle proof (80).
Clear Creek Grappa Moscat
This Grappa comes from Oregon in the foothills of Mount Hood. Made from the pomace (pressed skins and seeds) of Oregon Moscat grapes, this is a very accessible grappa. It’s the most popular of the
Clear Creek line, and makes a good introductory grappa for those who are less familiar with the spirit or not necessarily inclined to try it. The aroma is floral, with a smooth taste and a clean finish.
Spiciness comes through on both the taste and the finish.
Clear Creek Pear Brandy
Williams Pear Brandy is made with Bartlett pears from orchards in Parkdale, Oregon. Whole pears are crushed & fermented and the fruit mash is distilled in German made pot stills. About 30lbs. of pear go into one 750ml bottle of Pear Brandy. Nose, tongue, and finish are pear, pear, pear and the company recommends serving this spirit chilled on its own in warm weather.
El Dorado Rum
Early explorers searched for El Dorado (The Golden One) in what is now Guyana, where the rum is produced. The molasses used in the production of El Dorado Rum is created in house and uses sugar cane that runs along the famed Demerara River. El Dorado Rum is distilled in some of the most interesting stills in the world. The last, yes, last Wooden Coffey Still, yes Wooden , is similar to the first invented continuous still. El Dorado Rums are also distilled in the two last operable wooden pot stills.
El Dorado Rums are also distilled in a French Savalle Still, an actual still used in the production of
Demerara Rum since the 18th century. Most El Dorado Rums are blended from the various stills, but there are single still rums, though they might not be available in the States. The El Dorado 5 year is a blend of rums from the Savalle Still and the Wooden Coffrey Still and aged for a minimum of 5 years in used Bourbon Barrels.
Cruzan Blackstrap
Cruzan Rums are produced in St. Croix, whose natives are known as 'Crucians.' In the 18th century the
Nelthropp family sailed from Denmark to St. Croix, considered one of the richest countries in the world at the time, to produce sugar and rum. Although the rum is no longer produced in copper pot stills, the
Nelthropp family continues to oversee production, some eight generations later. Blackstrap rum is aged rum that blackstrap molasses and caramel coloring are dded to. Molasses that has been heated and had sugar stripped from it three times, creating a viscous, dark syrup, is called Blackstrap.

RON MATUSALEM CLASSICO RUM
Is an exotic Rum originally from Cuba and now produced by a 5th Generation family.
It has a beautiful, golden hue, fashioned from select rums.
Aged in new world Oak for 10 years.
It encompasses the distinctive quality & outstanding smoothness.
Full bodied. Hints of roasted nuts & carmel.
Now poduced in Dominican Republic because of the good soil & hot climate for the highest quality sugar cane.
La Favorite Ambre
La favorite Ambre is a Rhum Agricole from Martinique. Rhum Agricole is a type of rum distilled in one of the French West Indies Islands from freshly squeezed sugarcane juice rather than from molasses. Rhunm Agricole is also governed by the AOC holding them up to certain standards. La
Favorite Ambre is aged in used American Whiskey barrels for 1-2 years. La Favorite Ambre has a citrus and fruity taste with a rich tannin finish.
Flor de Cana 4yr
This Nicaraguan Rum is aged 4 years in new white oak barrels and is distilled from fermented molasses. It is charcoal filtered and one of the oldest white molasses rums available on the market. The filtering removes the color, and this is a time consuming and costly process (which is why so few people do it).
Lemon Hart 151
In the late 1700’s, Lemon Hart became the first supplier of rum to the British Royal Navy, shipping raw sugars and barrels of rum to Cornwall, and soon after, London to begin blending some of the finest
European rums of the 18 th and 19 th centuries.
This is a dark brown rum distilled from our favorite dirty sugar. It’s Distilled in Guyana and bottled by our friendly neighbors to the north (Cana-duh). It’s often used in Tiki drinks and others like it. We used it in the Copper Dagger last winter, which will surely be back again this winter. This overproof rum gives a nose of caramel and bananas, and the taste reveals hints of dried fruits (think raisins and apricots) and apple crisp.
Banks Rum 5 Year
This rum is named after explorer Joseph Banks, and I suppose it’s a play on the traveling and different rums from different islands in this spirit. The Banks Master Blender Arnaud de Trabuc blended this rum with an eye toward the drinking public’s increasing appreciation and demand for spirits with character. Banks 5 is a blend of Trinidadian rum with layers of aged Barbados rum, Jamaican rum,
Guyanese rum, rum from Java in Indonesia, and spiced arrack from the former Dutch colony of
Batavia. The final product is a blend of 5 rums, charcoal filtered to strip the color and to keep the product uniform, offsetting what are probably a variety of colors after blending batch by batch. It tastes like rum. It’s a bit grassy, or vegetably on the nose and tongue, with a little kick of pepper on the finish. It plays well with the Jamaican #1 Bitters, and this is the main spirit in the Fall of Temperance on our fall 2012 cocktail menu.
Crusoe Spiced Rum
From L.A., made with organic molasses and sugarcane hand crushed whole allspice, cinnamon, clove, nutmeg and vanilla, and hand zest fresh California oranges.
Nose: Strong aromas of clove, cinnamon, and allspice.
Taste: Fairly dry on the palate, subtle spices of nutmeg show through nicely and other classic notes of

cinnamon, clove, and vanilla are present.
Finish: Very clean.
Cazadores Reposado Tequila
Cazadores Reposado Tequila roughly translates to Hunter's Rested Tequila. Cazadores rests in new,
American, white oak barrels for three months, which differs from most other tequilas, which rest in used Bourbon barrels. Cazadores uses 100% blue agave for their products. For clarification: Blanco tequila sees no time in oak, while anejo (aged) tequila must be left in oak barrels for at least ten months, along with a new designation, extra anejo which must be left in oak barrels for at least three years.
El Jimador Tequila
This 100% Weber Blue Agave Tequila is named after Jimadores, (the men who harvest the agave plants) who work by hand, slicing away agave branches with a knife known as a coa. El Jimador
Tequila is harvested, distilled and bottled in Guadalajara, in the state of Jalisco at Casa Herradura. The brand was launched in 1994.
Tequila Ocho
Tequila Ocho is a 100% blue agave, single estate grown reposado. The collaboration between Tomas
Estes (credited with bringing the first tequila to Europe) and the Camarena family, distilled the first ever "Tequila vintage". Vintage signifies the year and field where the agave was harvested. This agave forward reposado starts with citrus notes, ending with a smoky finish. This reposado starts is rested for
8 weeks and 8 days.
Chinaco Blanco
Chinaco's we wealthy land owners who became fighters to protect their land in the mid 1800's. In 1966 this land that was used to livestock and vegetables was destroyed by a hurricane. The owners decided to use the land for something more profitable and eventually became known as Tequilera La Gonzalena. Chinaco Blanco is made from 100% fresh Agave and bottled within 5 days of distillation for a very clean and refreshing taste.
Herradura Anejo
San Jose del Refugio has been registered as a tequila-producing hacienda since 1870. This particular
Tequila was created in 1962 and is made from 100% Tequilana Weber Blue Agave. It’s aged in White
Oak barrels for 25 months. Herradura Anejo is treated like a whiskey in tasting circles, and often gets compared to Don Julio in taste tests and competitions. This is an 80 proof Tequila with a very smooth taste and finish, almost creamy on the tongue. You will definitely get agave and oak in the nose, with just a bit of nuttiness. I’ve had success pouring this and Tequila Ocho for people who normally take their tequila with salt and lime and they’ve enjoyed it straight with no chaser.
Don Julio Anejo
From Jalisco, Mexico. Barrel aged in smaller batches for eighteen months in American white-oak barrels, flavor strikes the perfect balance between agave, wood and hints of vanilla.
Nose: A fresh blend of lime, grapefruit and mandarin citrus aromas with a rich touch of caramel.
Taste: Full-bodied and complex with expressions of cooked agave, wild honey and oak-infused butterscotch
Finish: Bright and lightly spiced finish with wild honey.

Sombra
Coming out of the village of San Juan, the agave plants are grown in small garden plots in the village.
After two years they are uprooted and transplanted into the surrounding hills, left to continue to mature for four to ten years. The agave is then harvested and cooked in an earthen vat at temperatures around
200 degrees. This relatively low temperature reduces caramelization, which can give an unwanted bitterness to the end products. The cooked plants then go to the Tahona wheel. A massive stone wheel powered by a mule extracts the juices, which then goes to the fermentation tanks. Spicy fruit and smoke on the nose, soft citrus and grass on the back end. This is our only mezcal.
Gamle Ode Dill Aquavit
Scandinavia is know for Aquavit, Gamle Ode is Mike McCarron’s project based in Minneapolis and is made just a stone throw away by Paul Werni’s 45th Parallel in New Richmond, Wisconsin. Caraway and dill are widely used in Scandinavian recipes normally with caraway as the frontrunner, Mike has done a beautiful job with dill being the main ingredient and caraway and juniper being subtle back notes. Mike and 45th parallel use fresh local products to make this spirit and I believe that it shines thru with every sip you take. There are many different applications Dill Aquavit can be used for when it comes to cocktails but traditionally Aquavit is drank straight or on the rocks.
Fresh dill on the nose and first to hit your palate then gently you start to get the caraway and juniper this all gives way to a very round herbal spirit.
Novo Fogo Cachaca
From Morretes (Portuguese for “Simpler Life”). I am assuming you wanted notes on the Silver. Rested for one year to take the edge off. Bell pepper and vegetal notes. This Cachaca is a nice introductory to the spirit.
Nose: lime blossoms, banana,
Taste: sweet red peppers, citrus, sea salt
Finish: clean, short, cane sugar.
Pumpkin Spirit
Distilled from Lakefront Brewery’s pumpkin lager. Recreated from a recipe of Thomas Jeffersons, It is the only pumpkin lager in existence. No artificial flavoring, all pumpkin, with a backbone of Caramel and Munich malts. Great Lakes Distillery takes the lager, distills it, then ages it for around 9 months in bourbon barrels. It is only available seasonally, and considering it’s from Milwaukee, It’s pretty much local. It retains the pumpkin flavor along with aromas of clove and nutmeg, light and crisp.
Cherry Heering
Cherry Heering is produced in Denmark by the Peter Heering company. It is one of the world's first cherry liqueurs, originally produced in 1818. It is made of all natural ingredients including Danish cherries. It is a rich, velvety liqueur with bitter-sweet dark chocolate and orchard cherry flavors.
Luxardo Maraschino
In 1817 Giralamo Luxardo moved with his wife, Maria Canevari, and their family to Zara, a port city on the Dalmatian Coast, in what is now Italy. Canevari became interested in making a maraschino liqueuer, variations of which had been made in the region since medieval times. Canevari's concotion

was so well liked by her family and people in Zara that Giralamo opened a distillery. Luxardo produces a number of interesting products, including Luxardo Bitter, which is on the winter cocktail menu as well.
St. Germain
St. Germain is a modern elderflower liqueur, first produced in 2007. It has received great acclaim in the cocktail world for its unique flavor and aroma and is a staple in craft cocktail bars around the world.
Elderflowers lose their fragrance rather quickly, which is why the flowers used for St. Germain are hand picked by men on bicycles in the foothills of the French Alps and immediately brought to the St.
Germain processing plant to be macerated. There is a 2-3 week window for picking the elderflowers that will be used for the entire year's production of St. Germain.
Domaine de Canton
Domaine de Canton is a cognac based ginger liqueur made in France made with baby ginger from
Vietnam. This style of liqueur first became popular with the French during colonial Indochine.
Domaine de Canton starts with hand peeled baby ginger that is then macerated with a blend of herbs and spices in Jarnac, a town in the center of France’s Cognac Region. This ginger liqueur is hand made, and done in a natural process with colors or preservatives.
Rothman & Winter Crème de Violette
The first true Crème de Violette available in over a decade. This specific brand is produced in Austria from the Queen Charlotte and March Violets found in the Alps. This authentic Crème de Violette is produced from a careful maceration of the two violet varieties in “Weinbrand” (grape distillate) with cane sugar added for sweetness. Nearly every other Crème de Violette on the market is made with synthetic artificial flavoring.
Green Chartreuse
Chartreuse, both the green and yellow, are made the same way, but honey and saffron are added to the yellow to make it sweeter and to bring the proof down. This herbal liqueur made by the Carthusian
Monks located in the Voiron region of France, has been made since the 1740’s. The elixir uses 135 herbs to create this unique flavor profile. The original Chartreuse recipe was a 140 proof elixir, known as elixir vegetal and was used as a remedy for any number of maladies. The monks decided to make a lower proof recipe for imbibing after it became known that a large portion of the elixir was being mixed with water and consumed recreationally.
Yellow Chartreuse
Yellow Chartreuse is an herbal spirit made by the Carthusian Monks located in the Voiron region in
France since the 1740’s. There are over 130 herbs that are used to create this unique flavor profile. A cousin to Green Chartruese, Yellow Chartreuse has less proof, is aged in Russian Oak and is softened with honey and saffron for color.
Benedictine
This liqueur was created by Alexandre Le Grand in the 19th century, he originally said that monks had made this medicinal aromatic beverage until there abbey was destroyed by the French Revolution. Still produced in France to this day it has become popular in many different cocktails for its herbaceousness sweetness. Viscous with honey and mellow herbaceousness make for a long rould finish.

Cynar
Cynar is an Italian bitter. Its title is derived from the primary ingredient, artichoke, or cynara scolymus. The artichoke flavor is not detectable, as 13 other herbs and plants lend flavor this dark brown, bitter-sweet liqueur. It has a moderately low alcohol content at 16.5%ABV. The drink was first introduced to the market in 1952 by an Italian winemaker. In the 1960ʻs, advertisements by Ernesto Calindri popularized Cynar, ending with the slogan, “CYNAR! Contro il logorio de la vita moderna.”(Against the wear and tear of modern life). In 1995 Campari group bought Cynar from the Dutch group
Bols Wessanen. They now produce it along with Skyy Vodka, Campari of course, and
Aperol
Aperol was originally developed in 1919 and gained popularity after the Second World War. It is now produced by the Campari Group. It is generally considered an aperitif although its bitter qualities make it an after dinner option as well. It is generally thought to have flavors of orange, rhubarb and gentian.
It is the perfect gateway amaro, having a gentle bitterness smoothed out by its sweeter qualities.
Amaro Nonino
The Nonino family has been distilling grapes for nearly 130 years in in Fruili, Italy. They are known around the world for their grappas, but the gem of their portfolio is their bitter digestif, Amaro Nonino.
Amaro in Italian translates as 'bitter' and is an entire category of liqueurs produced by companies all over Italy. Nonino is one of the best all-around amari; not too sweet, not too bitter, not too viscous.
Averna Amaro
Salvatore Averna was an active member in the Caltanissetta community, in Sicily Italy, throughout the middle part of the 19th century. As a token of appreciation, a group of Friars gave Salvatore Averna their secret recipe for a bitter elixir, known to posses therapeutic qualities. Salvatore's son, Francesco, popularized the liqueur by taking it to fairs around the world and in Italy. By the end of the 19th century, Averna Amaro was popular around Italy.
Campari
It is true that up until 2006 this bright red bittered Italian liqueur was colored with a dye called carmine which is derived from the crushed shells of cochineal insects. Campari, by nature, is in the amaro family. The only reason it has been separated from this distinction is branding, Campari generally being considered an apertivo instead of a digestivo. Campari liqueur is obtained from the infusion of bitter herbs, aromatic plants, and fruit in alcohol and water. This liqueur was invented in the 1860’s by
Caspare Campari in Novara, Italy.
Fernet Branca
From the amari family of liqueurs, Frenet is a bitter liqueur made with a number of herbs and spices varying from brand to brand. Fernets are a grappa based liqueur with secret recipes rumored to be from coca leaf, codeine, wormwood, gentian, st. john's wort and echinacea. Fernet Branca, specifically, has flavor characteristics of saffron from Iran, aloe from South Africa, gentian from France along with a strong chamomile nose and is barrel aged for one year.
Zucca Amaro
Zucca is a bittersweet Italian Amaro digestif that rhubarb is the base ingredient (even though zucca is
Itailian for squash). It was created in 1845 by Ettore Zucca. The recipe includes zest, cardamom seeds

and other curative herbs. Zucca has a delicate and pleasant bittersweet taste with a hint of smoke on the finish. It is often mixed with seltzer and sometimes added to espressos (Buzz Words).
Ramozatti Amaro
Medium style amaro, 60 proof by volume. Bottled in Milan be Pernod Ricard. Created in 1815, this is
Italy's first Bitter liqueur. Ramazzotti didn't gain popularity until 1848, when Ausano opened a bar near the La Scala opera theatre, and started serving the amaro instead of coffee.Ramazzotti Amaro Liqueur continues to be produced in accordance with the original recipe created almost 200 years ago - a recipe known by only three people. Ramazzotti gains its distinctive flavor from thirty-three carefully selected herbs and spices, although notes of orange peel, cardamom, myrrh, galangal and cinnamon are the most pronounced.
Created in 1815, Ramazzotti didn’t gain popularity until 1848 when Ausano Ramazzotti opened a bar near La Scala theatre. La Scala, located in Milan, is still world renowned for it’s Opera and Ballet, and for over the past 200 years Italy’s greatest have preformed in it’s walls. Ausano decided to substitute his
Liqueur instead of coffee, and quickly the patrons and celebrities of the theatre became avid followers.
The recipe used today is the original, only three individuals know it, but we do know it contains thirty three ingredients. Orange, cardamom, myrrh, galangal, and cinnamon are predominant.
Amaro Sibilla
Italian Amaro, Naturally bittered from infusing herbs and roots over an open wood fire. The liqueur is sweetened by natural honey produces in the Sibillini Mountains. Decanted and aged for several months until the flavor is bitter with long lasting tannins, balanced with rich flavors of dried fruit and chestnut and sweet vanilla and honey.
Created in 1868 by herbalist Girolamo Vernelli. Ingredients are a infusion of herbs and roots from
Monti Sibillini made on wood fire, pure honey from Monti Sibillini and alcohol. Then all of the ingredients are decanted for several months. During the 19th century, it had success as an antimalarial because it is rich in Gentian and Cinchona Calisaya.
Earthy, burnt herbs, cocoa,honey, with a long finish.
Carpano Antica
In 1786, Antonio Bendetta Carpano added herbs, spices, and sugar to white wine, and in so doing invented vermouth. His Turin, Italy shop flourished to the point of opening around the clock to sell its most popular potion. Carpano Antica is by far the best sweet vermouth on the market today. It can be served neat or on the rocks as an aperitif, but is best utilized in cocktails.
Carpano Punt e Mes
Punt e Mes means Point and a Half in Italian, referring to a sudden rise in the stock market that benefited the Carpano Distillery. Punt e Mes is a bittered sweet vermouth and is rich in color and history. It was developed and is still sold by the same company that produces Carpano Antica sweet vermouth.
Dolin Dry Vermouth
Made to the same base of recipes since 1821, Dolin Vermouth de Chambéry has long been the benchmark for fine Vermouth. Dolin is famous for it's very light, pale dry vermouth. Dolin Vermouth de Chambéry is made of fine wines and botanicals found in the Alpine meadows above Chambéry.
Vermouth is a fortified, aromatized wine; the ingredients are wine, herbs and plants, grape spirit and

sugar.
Cocchi di Torino
Of the Italian vermouths, Cocchi is the only one to stay true to it’s roots. Torino is one of two geographical indications of origin, the other is Chambery. Last produced in 1891, Vermouth di torino was resurrected in 2011 on Cocchi’s 120th anniversary. Big citrus, cocoa, rhubarb, and a balanced bitterness. It uses Moscato grown on the family’s estate.
The practice of aromatizing wine dates back to the Ancient Greeks. This was formerly done to mask poor wine, or as later to add extra complexity to something already good. It also proved to be an effective form of early, homeopathic medicine. Right up until the 20th century, doctors regularly prescribed Vermouths and aromatized liqueurs for all manner of illness, and many people continue to take a glass per day for medicinal reasons.
Luxardo Grappa
Grappa is technically a brandy because it is distilled from fruit. Grappa, literally means “grape stalk” and is distilled from wine making leftovers known as “must” (stems, skins, seeds. The variety of grapes used in Luxardo Grappa are Cabernet and Merlot picked around the Euganean Hills, near Padova in the
Veneto region. This grappa has been distilled in a traditional copper still and aged in white ashwood to mellow its taste. The flavor of grappa, like that of wine, depends on the type and quality of the grape used as well as the specific distillation process.
Peychaud's Bitters
Antoine Peychaud, a Creole apothecary, fled Haiti in in 1795 and settled in New Orleans. Peychaud first created his bitters in 1830 and used it in what would become the Sazerac cocktail. The Sazerac is considered by many to be the first ever cocktail. Peychaud's Bitters are a New Orleans staple as is the
Peychaud family, who had a state representative as recently as the 2004. Aromatic in nature,
Peychaud's Bitters are less pungent than Angostura and are most likely Gentian based.
Angostura Bitters
Angostura Bitters were developed by an adventurous German doctor/scientist Johann Sigert, who joined Simon Bolivar's army as Surgeon-General of the Military Hospital in the city of Angostura,
Venezuela. Angostura Bitters were originally created in 1824 to help cure various maladies, though as its popularity spread, so did its uses. The production of Angostura was moved from Venezuela to the more stable, Trinidad, around the end of the 19th century. The recipe for Angostura Bitters is known by only five people in the World at any given time.
Weighted Age – Age of individual liquids and their volumes in a combined liquid. Used primarily in brandies and rums around the world.