GV2020 Master Catalog

SOUTH AFRICA Even though South Africa is considered to be part of the New World, wine has been made there for over 350 years. The wine regions are focused on the south west of the country and usually endure a hot dry climate. Many people associate South Africa with Pinotage, but the country produces many other quality wines from Chenin Blanc and Sauvignon Blanc, Cabernet, Pinot Noir and Merlot. The structure of the South African wine business has also changed dramatically in the last 10 years. While co-ops are still important, providing grapes for cheap wines on the domestic market and some of the big export brands, there are now nearly 500 private wineries operating in South Africa. It is hard to believe that individual wine estates have only recently been allowed to buy grapes, (although a separate name must be used for the wine they produce) which is quite a contrast with most New World wine producing countries! Despite producing quality juice for centuries, South Africa has struggled to find its identity on the world wine stage. Via programs to encourage growers and estates to move towards more sustainable, organic and biodynamic growing practices, they are beginning to produce some of the cleanest, most terroir-wines available in the Southern Hemisphere. Paarl Essay M.A.N. Cape Town Constantia Glen Franschhoek Valley Walker Bay Boekenhoutskloof Hamilton Russell Chamonix Southern Right Stellenbosch Boekenhoutskloof Tesselaarsdal Reyneke 151

M.A.N. PAARL \"It all started as a simple plan: to make a wine that we’d love to The Paarl wine district lies to the north of Stellenbosch, and is bordered by the town of Wellington to the north- buy. We wanted quality wine that east, and the mountains of the Groot and Klein Drakenstein and Franschhoek ranges to the south-east. The Berg offered excellent value and great River, flanked by the majestic Groot Drakenstein and Wemmershoek mountains, runs through Paarl and is the life packaging. Not exactly an -giving artery of this wine-producing area. The valley land requires supplementary irrigation in the hot growing epiphany, perhaps, but enough to season before the harvest, but vineyards on the eastern slopes, having better water retention, frequently need none motivate us into action. Of course, at all. A large variety of grapes are grown in Paarl, of which Cabernet Sauvignon, Pinotage, Shiraz, Chardonnay first we had to come up with a and Chenin Blanc have the best potential. The Paarl district includes the wards of Simonsberg-Paarl, on the prime name. To keep peace in the families, we took our wives’ foothills of the Simonsberg, Agter-Paarl and Voor Paardeberg. initials (we each have one wife) — that is how we explained M.A.N. Family Wines vineyardbrands.com to Marie, Anette and Nicky that we were going to be 'busy' most M.A.N. Chenin Blanc Coastal Range 2018 weekends. 'It’s for you!' we told M.A.N. Sauvignon Blanc Coastal Range 2018 them. And mostly it’s true.\" M.A.N. Chardonnay Coastal Range 2018 $107.90 91 DEC $107.90 $107.90 Essay M.A.N. Merlot Coastal Range 2018 $107.90 “Essay” refers to the popular M.A.N. Pinotage Coastal Range 2017 $107.90 abbreviation for South Africa M.A.N. Shiraz Coastal Range 2017 $107.90 (SA) as well as implying an M.A.N. Cabernet Sauvignon Coastal Range 2017 $107.90 “assemblage” or blending of things to create a whole greater Essay vineyardbrands.com than its parts. Essay Wines $107.90 consists of two blended wines Essay Chenin Blanc Paarl 2018 $107.90 produced in a Mediterranean style representing the best from Essay Red Blend Paarl 2017 the Agter-Paarl area. The vineyards are unirrigated and (Syrah 70% Grenache 13% Mourvèdre 11% Cinsault 6% ) planted on old Malmesbury shale soils producing wines with distinctive flavor and texture. Constantia Glen CAPE TOWN Ideally located below Constantia Nek, just moments from the Cape Town, one of the world’s foremost tourism brands, incorporates the wards of Constantia, bustling Cape Town city center, Hout Bay, Durbanville and Philadelphia. On the southern slopes of the Table Mountain Range and Constantia Glen is a picturesque its world-renowned floral kingdom lies the historic Constantia Valley, the cradle of winemaking in boutique wine estate producing ultra-premium, cool-climate the Cape. It is also the site of Simon van der Stel's 17th-century wine farm and the origin of the wines. The 150-acre property, Constantia dessert wines which became famous throughout Europe during the 18th century. situated at an altitude of 425-885 feet above sea level, has a mere Rooted in ancient soils, the vineyards climb up the east-facing slopes of the Constantiaberg, where 75-acres under vine, with the vines benefit from the cool sea breezes blowing in from False Bay. The ward receives about production of Constantia Glen 1,000mm of rain annually, making irrigation unnecessary. There are only a handful of cellars in wines limited to 100,000 bottles this premier region, where the cool climate favors the production of white wines, notably per year. The undulating Sauvignon Blanc, and where the tradition of producing remarkable wines since 1685 continues. foothills of the Constantiaberg command hand-harvesting Constantia Glen vineyardbrands.com practices, underpinning the $173.90 91 WS handcrafted quality of the wines. Constantia Glen White Blend Constantia Two 2016 Cold maritime breezes from the $113.90 90 VN Atlantic, directly off False Bay, (70% Sauvignon Blanc, 30% Semillon) regulate the annual average temperature at a mild 61ºF. Constantia Glen Sauvignon Blanc Constantia 2016 (6pk) Constantia Glen Red Blend Constantia Three 2013 (6pk) $107.90 90 VN (59% Merlot, 25% Cabernet Sauv., 16% Cab Franc) Constantia Glen Red Blend Constantia Five 2012 (6pk) $107.90 90 WA (27% Cabernet Sauvignon, 27% Petit Verdot, 21% Cabernet Franc, 15% Merlot and 10% Malbec) 152

FRANSCHOEK VALLY Chamonix Chamonix Wine Farm is nestled The district of Franschoek has retained its distinct French Huguenot character. Regarded as the against Mont Rochelle, deep 'culinary capital' of the Cape, Franschhoek is a member of The Délice Network of Good Food Cities within the rich wine-growing of the World. The Franschhoek valley lies to the southeast of Paarl and is enclosed on three sides by valley of Franschhoek in the Western Cape. Formerly part of towering mountains: the Groot Drakenstein and Franschhoek mountains which meet at the top of the historic La Cotte granted to the valley and the Klein Drakenstein and Simonsberg mountains, found further down towards Paarl. the Huguenots in 1688, Streams from the higher peaks flow down to the valley floor where they converge to form the Berg Chamonix today comprises some 750 acres. German-born Chris River, fast-flowing in winter when snow caps the peaks and a mere stream in summer, fed by the Hellinger purchased the farm in Wemmershoek Dam. the early 1990s when it was predominantly an export fruit farm. With tenacity and vigor, a replanting program began, steadily replanting fruit trees with noble French grape varieties. An underground cellar was built drawing upon Hellinger’s engineering background and old world principles. Chamonix vineyardbrands.com $161.90 Chamonix Chardonnay Franschhoek 2014 (6pk) Chamonix Pinot Noir Franschhoek Feldspar 2014 (6pk) $161.90 Boekenhoutskloof Chamonix Rouge Franschoek 2014 $167.90 Boekenhoutskloof was established in 1776. Located in the furthest (35% Cabernet Sauvignon, 34% Merlot, 20%, Petit Verdot, 11% Malbec) vineyardbrands.com corner of the beautiful $119.90 Franschhoek Valley, the farm’s Boekenhoutskloof $119.90 name means “ravine of the $329.90 92 WS, 92 WS, 93 WE Boekenhout” (pronounced Bookn- (also see Stellenbosch) Howed). The Boekenhout is an indigenous Cape Beech tree Boekenhoutskloof White Blend Western Cape Wolftrap 2018 greatly prized for furniture making. In 1993 the farm and (35% Viognier, 33% Chenin Blanc, 32% Grenache Blanc) homestead was bought and restored and a new vineyard Boekenhoutskloof Red Blend Western Cape Wolftrap 2018 planting program was established that now includes (91% Syrah, 8% Mourvèdre, 1% Viognier) Syrah, Cabernet Sauvignon, Cabernet Franc, Grenache, Boekenhoutskloof Syrah Franschoek 2015 (6pk) Semillon, and Viognier. STELLENBOSCH Reyneke In 1988, the Reyneke family The historical town of Stellenbosch boasts a winemaking tradition which stretches back to the end bought the farm Uitzicht, a 90- of the 17th-century. The mountainous terrain, good rainfall, deep well-drained soils and diversity of acre farm on the ridge of the terroirs make this a sought-after viticultural area. The rapidly increasing number of wine estates and Polkadraai Hills, with producers (more than 200) includes some of the most famous names in Cape wine. The district, with spectacular views of Stellenbosch. its mix of historic estates and contemporary wineries, produces excellent examples of almost all the Contemporaneously, Johan Reyneke began the lengthy noble grape varieties and is known for the quality of its blended reds. process of the conversion from conventional farming to organic Boekenhoutskloof vineyardbrands.com practices to a method of farming $329.60 92 WS which was in accordance with (also see Franschoek Valley) biodynamic principles. On January 1, 2007, Reyneke wines Boekenhoutskloof Cabernet Sauvignon Stellenbosch 2014 (6pk) was certified by Debio (Norway) and IFOAM (Europe). Reyneke Reyneke vineyardbrands.com was the first farm in South $161.90 89 WE, 90 WA, 92 WS Africa to achieve certification by Reyneke Chenin Blanc Stellenbosch 2017 (6pk) Demeter International, the $161.90 largest, and arguably, the most Reyneke Bordeaux Blend Stellenbosch Capstone 2014 (6pk) widely acknowledged biodynamic accreditation body in the world. (47% Cabernet Sauvignon, 44% Cabernet Franc, 9% Merlot) 153

Hamilton Russell WALKER BAY Hamilton Russell Vineyards – one of the most southerly wine This district, surrounding the seaside town of Hermanus, is reputed for the Chardonnay and Pinot Estates in Africa and one of the Noir wines which emanate from the Hemel-en-Aarde Valley – this encompasses the wards of closest to the sea – pioneered Hemel-en-Aarde Ridge, Hemel-en-Aarde Valley, Sunday’s Glen and Upper Hemel-en-Aarde viticulture and winemaking in the beautiful, cool, maritime Hemel- Valley. The area is also being noticed for the outstanding and consistent quality of its Pinotage. Fine en-Aarde Valley appellation, just examples of Sauvignon Blanc, Merlot and Shiraz are also being produced here. The cool climate is behind the old fishing village of the sought-after attribute in this area where vineyards benefit from persistent cooling winds from the Hermanus. Tim Hamilton Russell purchased the undeveloped 425- nearby ocean. The soils – predominantly weathered shales – and terroir are also ideal for cool- acre property in 1975, after an climate loving varieties. exhaustive search for the most southerly site on which to make Hamilton Russell Vineyards vineyardbrands.com South Africa’s top cool climate $203.90 90 WA, 91 WS wines from a selection of noble Hamilton Russell Chardonnay Hemel-en-Aarde 2018 (6pk) varieties. His son, Anthony $257.90 90DEC, 92WE, 93WS, 90VIN Hamilton Russell, who took over Hamilton Russell Pinot Noir Walker Bay 2017 (6pk) in 1991 narrowed the range to only Pinot Noir and Chardonnay Southern Right vineyardbrands.com and registered Hamilton Russell $155.90 88 WA, 89 WS Vineyards as an Estate, Southern Right Sauvignon Blanc Walker Bay 2018 (6pk) $161.90 committing to work only with Southern Right Pinotage Walker Bay 2018 (6pk) grapes from their terroir. vineyardbrands.com Tesselaarsdal $263.90 92 WS Southern Right Founded by Anthony Hamilton Tesseelaarsdal Pinot Noir Hemel-en-Aarde 2018 (6pk) Russell in 1994, with an aim to produce a serious, age-worthy Pinotage combining a distinct South African fruit and flavor expression with classic styling and refinement. In 2005, a stunningly beautiful property on the western border of Hamilton Russell Vineyards was purchased as a long-term home for Southern Right. The wines are named after the rare Southern Right whales, which frequent the cool South Atlantic Walker Bay, two miles from the vineyards. With each bottle sold, Southern Right makes a contribution to their conservation. Tesselaarsdal Berene Sauls of Hamilton Russell Vineyards has exceeded all expectations with her Tesselaarsdal Pinot Noir. This is a breakthrough in more than one respect: a first wine for Berene, but importantly the first wine project wholly-owned by a member of the “previously disadvantaged” Hemel-en-Aarde community and, indeed, the Overstrand. The wine is named after the historic rural hamlet Tesselaarsdal,where Berene was born and her ancestors once lived as freed slaves on land bequeathed to them in 1810. 154

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SPIRITS VODKA VODKA DSP-CA 162 ‘Straight’ DSP-162 Vodka is a blend of wheat vodka with a vodka they distill from aromatic grapes grown in Mendocino County. Premium local wine grapes are vinified, then put through a first distillation on the Germain Robin cognac still. The resulting brouillis is then brought to high proof on a Holstein pot still. Before bottling, the vodka is cold-stabilized and given a slight (polishing) filtration. Flavored vodkas are produced by infusing real (and exotic) fruit into this well-made product. The residue of the fruit in the infusion gives a faint blush to the real-fruit vodkas. The fruit used for the infused vodkas comes from the exotic-fruit orchards of John Kirkpatrick in Exeter, Tulare County, CA, “citrus capital of the world”. They go to some trouble to get the fruit as freshly picked as possible. Citrus Hystrix is made from Malaysian or Kaffir Limes. Reticulata is made from Tangerines and Tangelos, and the Citron Medica Sarcodactylis is made from Buddha’s hand lemons. Vodka DSP-162 CA craftdistillers.com Straight DSP-162 CA Vodka (6pk) $25.99 DSP-162 CA Citrus Hystrix Vodka (Kaffir Lime) (6pk) $25.99 DSP-162 CA Citrus Reticulata Sunshine (Tangerines and Tangelos) (6pk) $25.99 DSP-162 CA Medica var Sarcodactylis (Buddha’s Hand Lemons) (6pk) $25.99 RUSSELL HENRY GIN Crispin Cain has worked his usual magic, distilling on both his 2.7HL Holstein pot still and the 13HL antique Germain-Robin cognac still. The method is infusion and re-distillation. The infused botanicals include juniper, coriander, orris root, and lemon peel. For the real-fruit versions, Crispin uses the leaves and fruit of the limau purut, a deep-flavored lime native to Malaysia, and Hawaiian ginger sourced from an organic grower on Kauai. The Dark Gin spends 365 days in French Oak. Russell Henry Gin craftdistillers.com Russell Henry London Dry Gin (6pk) $26.99 Russell Henry Malaysian Lime Gin (6pk) $26.99 Russell Henry Hawaiian Ginger Gin (6pk) $26.99 Russell Henry Dark Gin (6pk) $44.99 GIN GinRAW Produced in Vilafranca del Penedés by Mediterranean Premium Spirits S.L., GINRAW may be a relative newcomer to the Spanish scene but it is causing quite a stir. The gin began as a joint enterprise between marketers Roger Burgués and Luis Jáuregui, both of whom were obsessed with Barcelona. The duo then decided to recruit four members to bring their idea to life - Rossend Mateu (maître parfumeur), Javier Caballero (mixologist), Sergi Figueras (sommelier) and Xano Saguer (chef). Botanically, the gin itself is made from only juniper berries, which is where the traditional copper stills are used to distill. The distillate is then combined with 6 other separately distilled ingredients in the gastronomic Rotaval. There are 5,000 bottles made in a batch, with each GINRAW bottle then individually numbered. At 42.3% ABV GINRAW isn’t shy. GinRAW vintus.com $35.00/$25.00 GinRAW Gastronomic Gin (6pk) 156

RANSOM GIN GIN Ransom distills their spirits in a hand-hammered, direct-fired French alembic pot still, making all of the selective cuts by taste and smell, without the use of computers or robots. This labor intensive, traditional method of distillation retains greater aromatic intensity and body from the raw materials they select with such great care. They mash and ferment their base wort on site weekly in small batches, sourcing local and organic grains where possible and incorporating barley grown on their own farm. Their gins include the finest natural botanicals, many of which are organically grown in Oregon. Ransom Gin, McMinnville, Oregon integratedbev.com (also see Whisk(e)y and Vermouth) $22.99 $28.99 Ransom Dry Gin $40.00 Ransom Old Tom Gin Ransom Old Tom Gin The Geezer DAKABEND RUM RUM High in the rugged Sierra Norte of northern Oaxaca state, in the tiny pueblo of San Cristóbal Lachiroag, brothers Edgar and Elisandro Gonzales, the maestros behind Mezcal Tosba, have created a beautiful rhum agricole from local high mountain sugar cane. Produced using traditional hand methods developed for mezcal, DAKABEND is wonderfully lively, tasty, and smooth; using fresh juice means none of the heaviness or alcoholic harshness (usually disguised by adding a lot of sugar) of the rums you may be used to. This is a superb artisanal distilled spirit. Dakabend Rum, Oaxaca craftdistillers.com $29.99 Dakabend Rum 1L (6pk) TEQUILA PROXIMUS AGAVE The brainchild of Denver locals, Carlos Gonzales and restaurant owner, Aaron Forman, Proximus is made with only Highland agaves that are cooked with water steam only at 100 degrees Celsius at 1 kilogram of pressure. Once the starches from the agave are converted into sugars the cooked agaves are pressed to extract its sweet juices. Each batch of Proximus is fermented using natural yeast from the citrus trees surrounding the fermentation tanks. The distillation is done in all-stainless steel alambiques where the heads & the tails are cut and the heart carefully separated. The finished product is an all-natural Silver tequila with nothing added to it, just pure agave spirit. Proximus Tequila, Jalisco tequilaproximus.com $27.99 Proximus Tequila (6pk) $2.99 Proximus Paloma Cans 6.8oz (24pk) ♦ Refreshing and bubbly with a hint of grapefruit. ♦ All natural, no preservatives: Real Agave, Real Lime, Real Grapefruit, 100% Agave Tequila ♦ 14% ALC BY VOL. Will knock you on your ass. 157

LOS NAHUALES MEZCAL Los Nahuales is distilled at the Déstileria Los Danzantes in Santiago Matatlan. The mezcals are branded as Los Nahuales in the USA due to trademark issues. Identical twins Jaimé and Gustavo Muñoz own five restaurants, including the well-known Los Danzantes in Oaxaca city. In 1997, they purchased a small distillery in hopes of creating a dependable supply of high-quality mezcal for their restaurants. In 2004, they hired Hector Vasquez de Abarca in to run the distillery and develop an inventive mix of traditional methods and intelligent innovations, including aging practices similar to tequila. In 2009, Karina Abad Rojas, a trained lab chemist, took over, and has overseen the distillery’s immense expansion. In 2013, President of Mexico Enrique Peña Nieto awarded Grupo Los Danzantes the annual National Quality Award. Los Nahuales Mezcal 3 months in French oak craftdistillers.com 11-12 months in French oak $39.99/$28.00 Los Nahuales Blanco (6pk) 14 months in French oak $47.99 Los Nahuales Resposado (6pk) $67.99 Los Nahuales Anejo (6pk) $47.99 (1200 btls made) AGAVE Special Bottlings $58.99 (780 btls made) Método Antiguo – uses tail cuts to dilute to bottle proof $58.99 (1500 btls made) Special Edition #1 – 70% Sierrudo, 30% Wild Cuishe $69.99 (576 btls made) Special Edition #2 – 70% Espadin, 30% Wild Cirial $69.99 (770 btls made) Special Edition #3 – 48% Tobala + espadin, tepeztate, and sierrudo $79.98 (720 btls made) Special Edition #4 – single batch Espadin from 2013 at 49% abv $79.98 (580 btls made) Still-Proof Espadin and Jabali - Bottled without dilution at 53% abv Still-Proof Tobala - Bottled without dilution at 53% abv ALIPUS MEZCAL Alipus was started by Los Danzantes to provide a market for family artisan distilleries. The intent was to provide small distilleries with a wider market so that they could stay in business, and it has worked: Alipus producers have been able to add stills and – this is wonderful – to bring their children back from the USA because there is now enough work for them – as distillers! – at home. Alipus is now Mexicos #1 artisan mezcal. Craft Distillers started importing the Alipus mezcals in 2012. Both Los Danzantes and Craft Distillers take lower than normal markups so that these distillers can be better paid and so that all of us can enjoy it for years to come. Alipus Mezcal craftdistillers.com Village Distiller Vessel Elevation Cypress San Andreas (6pk) Don Valente Angel Pine 5000 ft $36.99 Oak San Baltazar (6pk) Don Cosme Hernandez Pine 5700 ft $32.99 Pine San Juan del Rio (6pk) Rodolfo Cruz 4600 ft $32.99 San Luis del Rio (6pk) Don Baltazar Cruz Gomez 4000 ft $32.99 Santa Ana del Rio (6pk) Don Eduardo Hernandez 5200 ft $32.99 Special Bottlings $50.00 San Miguel Sola de Vega – 80% Espadin, 20% Arroqueno $52.00 San Andreas ‘Ensamble’- 80% Espadin, 20% Wild Bicuishe 158

MEZCALERO Mezcalero is a vehicle for displaying the work of individual artisan distillers who work in tiny distilleries, often in remote villages. The brand was conceived by Ansley Coale of Craft Distillers, developed by Destileria Los Danzantes, and first released in 2009. They started Mezcalero because craft methods, artisanal methods, are what they believe in. Artisan mezcal is a world-class spirit, but – recently discovered and increasingly popular – it is on the verge of being corrupted by the commercial force of the marketplace. Mezcalero seeks to keep it whole. Mezcalero craftdistillers.com Village Agave Distiller $68.99 (816 bottles made) Don Baltazar Cruz Gomez $68.99 (768 bottles made) #21 San Luis del Rio Tepeztate/Tobala Don Cosme Hernandez #23 San Baltazar Gualavila Sierrudo Special Bottlings Ceñizo Don Rubén Solis Lozano $95.00 (120 bottles made) #5 Durango ANIMAS MEZCAL AGAVE Animas is one of very few distilleries sourcing the rare wild agave cupreata in Oaxaca, locally known as papalometl. Very few distillers source their cupreata in Oaxaca: it’s usually found further north. Eber Villalobos has been in the mezcal trade for 11 years, and is using his knowledge to produce a genuinely excellent mezcal – no bells & whistles, just the real thing. Eber has worked in Silacoyoapam, up north in the mountainous Mizteca, where he sources his wild papalometl (agave cupreata), but has moved to a notably well-run distillery in Santiago Matatlan operated by Procoro Bautista. Procoro Bautista distills a 100% papalometl, a truly gorgeous espadín, and an ensamble of the two agaves. Everything is done as it should be, or better. This is great mezcal. Animas is Spanish for “souls”; below it, “spirit liquified”. Purifying and concentrating the soul of the agave, its spirit, is what great mezcal distillation is about. Animas Mezcal craftdistillers.com Animas Espadin Joven (6pk) $36.00 Animas Ensamble Joven - Espadin/Cupreata (6pk) $47.99 Animas Papalometl - 100% Wild Cupreata (6pk) $83.00 MEXICAT RAICILLA Beautifully distilled single-batch artisanal Raicilla de Costa (from the coastal region of Jalisco state). Raicilla is a spirit made only in Jalisco state from agaves distilled in remote areas. Raicilla is a mezcal – but not on the label, due to Mexican regulations. Raicilleros uses at least nine kinds of agave, all of them wild, some with several differing local varieties. Raicilla is artisanal as it gets, going way back in time; its distillation was introduced in the 1600s from the Spanish colonies in the Philippines, which resulted in the common use of the primitive Filipino double chamber clay still. Many raicillas are roasted in above-ground clay ovens instead of the fire pits of Oaxaca. Mexicat is a clay-oven roasted raicilla hand-distilled 100% from the deep-flavored agave Maximiliana, a large wild agave that resembles a giant tobalá. Each bottle’s cat mask is an individual Huichol artistic creation. Alvarez believes roasting the agaves in clay ovens creates a spirit that is more pure, a spirit in which the flavors and aromas of the ingredients are not obscured by wood smoke or by the earth that is used to cover a Palenque. Mexicat Raicilla craftdistillers.com $50.00 Mexicat Raicilla (6pk) 159

LOW GAP WHISKEY Distilled by hand on a small antique 16HL cognac still at the Germain-Robin distillery. This still is unequalled in yielding subtle complex and flavorful distillates with superb length. Traditional craft methods. Talented & experienced distillers Beautiful ingredients / Patient & exacting cellar work On-site fermentation of distilling beer. Double distillation on an antique 16HL cognac still. Descent to proof with filtered rainwater. “This sort of production is unusual for Whiskey. Even among the so-called ‘Micro-Distillers’, very few are fermenting their own wash, and almost no one is distilling literal “small batch” whiskey in a true Cognac- Style still. I mean, it is a 16 hectolitre still: if that isn’t “small batch”, nothing is. What you get is something amazingly aromatic, yet at the same time incredibly clean. There are great aromas”. – Smoke Savoy Low Gap Whiskey craftdistillers.com Barreled Rye (6pk) $55.00 Full rye body. 100% rye malt extract. Fabulous. Aged 2 + years in new and used bourbon, used cognac barrels and new small cooperage barrels from Minnesota. 42.2% abv. Straight Bourbon (6pk) $53.00 Corn, malted barley, malted rye. Aged in new Missouri oak bourbon barrels. Incredible product. 43.2% abv. WHISK(E)Y THE EXCEPTIONAL by SUTCLIFFE & SON A series of significant small batch Scotch Whiskies created by Don Sutcliffe, managing director of Craft Distillers and 35 -year veteran of distilled spirits marketing, in collaboration with Willie Phillips, for 23 years managing director of The Macallan. While others blend to produce year-in, year-out consistency, each edition of The Exceptional will offer a Whisky that is authentically individual, selected from several different distilleries, each barrel chosen for its distinctive & memorable characteristics; every release will be possessed of its own qualitative and stylistic distinction. The Exceptional craftdistillers.com The Exceptional Grain (6pk) $68.00 A blend of remarkable aged grain whiskies, including a barrel of 30-year-old from the Carsebridge Distillery, long since closed. Blended by Willie Phillips, formerly of The Macallan; finished in first-fill sherry casks. Subtle, elegant, authentically individual, with great structure. The Exceptional Malt (6pk) $76.00 Complex and balanced blend of whiskies from Glenfarclas, Ben Nevis, Alt-á-Bhainne, Auchroisk, Clenallachie, Westport, Speyside, and a 30-year-old Macallan, finished in first-fill Oloroso sherry casks. The Exceptional Blend (6pk) $76.00 Mature grain whiskey from North British, Strathclyde, and Cameron Bridge distilleries blended with selected barrels of aged, malt whisky from 11 distilleries, including a 30-year-old Macallan. Deep and layered complexity. Superb whisky. RANSOM Ransom distills their spirits in a hand-hammered, direct-fired French alembic pot still, making all of the selective cuts by taste and smell, without the use of computers or robots. This labor intensive, traditional method of distillation retains greater aromatic intensity and body from the raw materials they select with such great care. They mash and ferment their base wort on site weekly in small batches, sourcing local and organic grains where possible and incorporating barley grown on their own farm. Ransom, McMinnville, Oregon integratedbev.com (also see Gin and Vermouth) $28.57 $44.99 Ransom Rye Henry Duyores Ransom Rye, Barley, Wheat Whiskey 160

BONANTO APERITIVO LIQUEUR Bonanto is produced using a truly unique formula and the signature recipe was created by three master craftsmen; a sommelier and two mixologists. The process starts with a neutral wine base (80%) with moderate acidity. A neutral grain spirit (8%) is added, as well as a unique coupage of aromatic botanicals and flavored distillates. The carefully selected botanicals undergo slow botanical maceration in a hydroalcoholic base to extract the most pure and delicate aromas. The botanicals include Mediterranean herbs (basil, thyme, bay leaf) and selected citrus fruits (orange and lemon). The other flavors include a cherry distillate and apple tincture. The low sugar content and the texture of the cherry give it subtlety and persistent velvety feel. Bonanto, Barcelona vintus.com $23.00/$20.00 Bonanto Spanish Aperitivo (6pk) RANSOM VERMOUTH VERMOUTH As a revival in the mixing of classic cocktails encouraged Ransom to bring such endangered spirits as Old Tom Gin back into production, they yearned for an aperitif with the aromatic complexity and grace to complement their spirits. So began the era of vermouth at Ransom. The production of vermouth is the great bridge between their winemaking and distilling trades. Beginning in the winery with small lots of aromatic white grapes, they carefully ferment and blend wines of elegance and character, employing traditional techniques to maximize varietal expression, such as fermenting whites on the skins and employing carefully controlled oxidation of wine in barrel. Taking another cue from classic European vermouth houses, their solera system allows them to maintain the consistency and complexity of this unique base wine blend across vintages. In the distillery, they alambically distill and barrel age brandy from their house-made base wine for fortification. Ransom, McMinnville, Oregon integratedbev.com $12.99 Ransom Dry Vermouth 375ml $12.99 Ransom Sweet Vermouth 375ml BODEGAS OLIVEROS Vermouth starts with Crianza sweet wine from two grape varieties (Pedro Ximenez and Zalema), previously matured two years in American oak casks. A selection of 30 botanicals (such as wormwood, fennel, thyme, rosemary, chamomile, and cardamom) macerate two months in old carafes with Holandas (brandy) to create the essence. Large pieces of cotton are used to press the product and obtain the pure essence of vermouth; it is a lighter alternative to filtration. Then the botanical essence is blended with the Crianza wine (called Mistela) and transferred to American oak casks and aged for a minimum of two years. Bodegas Oliveros, Andalucia, Spain winesellers.com $9.99 Bodegas Oliveros Sweet Crianza Vermouth FLUID DYNAMICS BATCHED COCKTAILS Barrel-Aged Classic cocktails made from craft-method spirits in the Germain-Robin brandy cellars. Blended and aged by the distillers of the components. A person making a distilled spirit by hand gets to know that spirit very well: the contribution of each ingredient, the spirit’s flavors & aromas, how the spirit ages in an oak barrel. Recipes take months to develop: experimenting with blends, aging them, making tiny adjustments, trying to imagine what further aging would create… Fluid Dynamics craftdistillers.com Fluid Dynamics 1850 Cocktail 200ml $12.85 The Fluid Dynamics version of the classic Sazerac: Germain-Robin brandy, Low Gap whiskey, and a touch of Germain-Robin absinthe. Add your own dash of bitters. (32.7% abv) Fluid Dynamics Rye Manhattan 200ml $12.85 A rich mix of Low Gap award-winning Rye whiskey and Andy Quady’s Vya sweet vermouth. Contains no bitters. (32.7% abv) 161

PISCO PISCO LOGÍA Crafted by hand on a small copper pot still from estate grapes cultivated and harvested in the rich alluvial soils of the Mala Valley, nestled in the arid mountains above the Pacific, south of Lima. The desert-grown grapes, sparingly irrigated with snowmelt from the Andes, exhibit a dry-climate intensity that comes through beautifully in distillation. Peruvian Pisco is regarded as a national heirloom, and by regulation it must conform to traditional modes of production: restricted grape varietals, single distillation on a pot still, distillation to proof, no dilution with water, no barrel aging, minimum of 3 months resting in a neutral container. Pisco LOGÍA rests for 6 months or more until fully mature. Pisco LOGÍA, Peru craftdistillers.com $25.00 Pisco LOGÍA Small Batch Acholado Pisco (6pk) MAISON SURRENNE COGNAC Maison Surrenne is a collaboration between Germain-Robin and Cognac’s largest remaining family-owned producer. Surrenne’s eight aging cellars hold extensive stocks of aged distillates that have been maintained pure and unblended. There are four distilleries, including the ancient installation in the chateau of Triac. The home distillery is on the Quai de l’Ile Madame on the banks of the Charente river in Jarnac. Great cognac reflects the land and climate from which its grapes were taken. The bottlings come from specific regions, and we further emphasize their individuality by using cognacs from a particular vintage, or a single distillery, or even an individual cask. Many of these bottlings are unblended, and the rareties are unfiltered. Maison Surrenne, Cognac craftdistillers.com VSOP Cognac $32.99 Petite Champagne/Fin Bois VSOP, the Fin Bois from the family’s vineyards near the chateau at Triac. Distillerie Galtaud $55.00 Single-cask. 100% Borderies. The Galtaud distillery was founded in 1800 in the commune of Mainx. Unusually deep fruit and volume with the region’s typical attributes: a hint of violet & nut kernels. Cognac of the Year from WINE & SPIRITS. .XO Grande Champagne $103.00 COGNAC 100% grande champagne, blended from old cognacs in Surrenne’s Madame, Figon, Brunetiere, and Moreau cellars. Classically delicate XO from Cognac’s premier vineyards, with plenty of the region’s depth and finish. Usually some 25 years old. Tonneau #1 $185.00 Inconceivably rich. A blend of century-old petite champagne assembled in a large tun in 1922, topped off an- nually now for more than 90 years. Astonishing complexity: contains dozens of very old cognacs. The average age probably approaches 150 years. LHÉRAUD COGNAC Since 1680, generations of the Lhéraud family have lived in the same 10th-century house in the small village of Lasdoux in the heart of Petite Champagne. The family’s first cognac was made in 1802 — a few bottles of this rare and precious cognac are still kept in the Lhérauds’ private cellar they call ‘Paradis’. Lhéraud’s cognacs are made in a traditional alembic copper-pot still. Distillation begins in December, after the second fermentation, and is done by hand, without electronic controls or devices. The choices made during distillation — gentle or strong heating, where to make “la coupe,” or “the cut,” separating the first and last distillate from “le coeur,” or “the heart” — all greatly affect the eau de vie. Cognac Lhéraud’s vines are planted to Ugni Blanc, Folle Blanche and Colombard; the last two varieties were grown more prevalently in the past, but became susceptible to different vine diseases and, over time, were replaced by Ugni Blanc. Today, Cognac Lhéraud is one of the few distilleries that produces cognacs using a blend of all three varieties. Cognac Lhéraud wilsondaniels.com Grand Champagne Cognac 1975 (6pk) $710.00 The Cognac Grande Champagne 1975 was distilled in 1975 and aged in oak until it was bottled in 2015 (40 years old). 49% cask strength. Fins Bois Cognac 1966 (6pk) $720.00 Distilled from November 1966 to February 1967, Double distillation in copper pot still. Aged in oak barrels of 350 liters from distillation until bottling. 48%, bottled at natural cask strength. 162