Misc. Spirits

  • bitter aperitif
  • 2 in stock
  • no discount
  • $35.99

Averell Damson Gin Liqueur

Heirloom Damson plums from the Red Jacket Orchards in upstate NY are freshly squeezed to create this updated version of  a Sloe Gin. The American Gin Company uses these plums are distinct for their incredibly tart and slightly bitter flavor, which makes this gin-based liqueur bright enough to replace or complement the citrus element of your next cocktail. The tart plums are complemented by the botanicals of its gin base; juniper, bay leaf, ginger, and winter spices. Bottled at 33% ABV this liqueur finishes more tart than sweet making it versatile enough to  be used either as cocktail base, a lower ABV alternative to gin, or as an accent in an aperitif.

  • fruit liqueur
  • 1 in stock
  • no discount
  • $29.99

  • vermouth
  • 12 in stock
  • $13.99

Bosca, Giovanni Cardamaro

Made in the Piedmont region of Italy, the base for Cardamaro is wine as opposed to neutral grain spirit. It is then flavored with cardoon, a relative of the artichoke, and blessed thistle among other herbs and spices. In the glass it is light brown and shares a slightly oxidative note similar to Madeira. Mountain herbs, citrus, brown sugar, and cinnamon come to mind on the nose, and the palate is lighter, pleasantly sweet with hints of toasted hazelnut and citrus. Favored by bartenders for its softer, more aromatic style, it is excellent in a wide array of cocktails and fantastic on its own. It’s also an excellent value! Tim Gagnon

  • herb liqueur
  • 2 in stock
  • no discount
  • $25.99

Caffo Calabria Vecchio Amaro del Capo 750ml

This is quite dry with lovely citrus notes to balance the bitterness. cb One of the best values in Amaro. Caffo has bright Calabrian citrus flavors and classic herbal bitter flavors. Fantastic on its own, but dangerously drinkable in seltzer. JR

  • bitter
  • 6 in stock
  • no discount
  • $26.99

  • bitter aperitif
  • 10 in stock
  • no discount
  • $32.99

Cappelletti Sfumato Rabarbaro Amaro (20%)

This is an excellent amaro for those looking for something slightly less bitter as their digestif. The name Sfumato derives from the Italian word for smoke and refers the slightly smokey quality of the bitter roots used in the blend. The key ingredient for this amaro is the Chinese Rhubarb, which gives it a touch of sweetness and marries well with the alpine herbs and berries. Earthy, smokey, fruity, and herbaceous, all perfectly balanced together.

  • bitter
  • 5 in stock
  • no discount
  • $24.99

Dolin Vermouth de Chambery Blanc 375ml

It may not be terribly in style, but we still love a great blanc vermouth on the rocks from time to time, and this is one of our favorites for sipping. Dolin was established in the late 1800's and continues to use the same recipes to this day, with local botanicals and locally sourced bottles and packaging. Delightfully off-dry, floral, a bit of sweet almond and white peach. Great on it's own, with a splash of seltzer, or try it with Tequila, it plays well with agave!  Michelle DeWyngaert

  • vermouth
  • 1 in stock
  • no discount
  • $9.99

Dolin Vermouth de Chambery Dry 375ml

Perhaps the benchmark for dry french Vermouth. Both complex and subtle, with floral and herbal flavors derived from the 54 or so secret ingredients. The first Vermouth I reach for when making a Martini, and an excellent drink on ice. JR

  • vermouth
  • 10 in stock
  • no discount
  • $9.99

  • vermouth
  • 1 in stock
  • no discount
  • $9.99

  • bitter
  • 12 in stock
  • no discount
  • $27.99

Forthave Spirits Coffee Liqueur Brown 375ml

This is the newest addition to the Forthave lineup, one of our favorite Brooklyn distilleries in collaboration with Cafe Integral. The "Brown" is an incredibly tasty coffee liqueur made from a single origin Pacamará coffee beans from Northern Nicaragua and raw turbinado sugar. Like all of their spirits, these guys are serious about the ingredients they use and never add anything artificial. The coffee beans are roasted, go through carbonic maceration to bring out those bright, fruity notes, and then cold brewed. This will make the most perfect espresso martini, but also, you're going to want to just drink it straight. Michelle DeWyngaert

  • liqueur
  • 1 in stock
  • no discount
  • $27.99

Forthave Spirits Red Aperitivo 24%

The Forthave Red Aperitivo is a base of sugar cane distillate infused with 13 botanicals, and contains no artificial coloring.It has a beautiful deep ruby hue, and explodes on the nose with notes of orange, plums, chamomile, rose, grapefruit rind, cardamom, cinnamon, and saffron. The palate is viscous with a pleasant bitterness and balanced sweetness. Enjoy on the rocks with a dash of soda water, or in your favorite classic coktails. Makes a delicious Negroni. Oskar Kostecki

  • aperitif
  • 11 in stock
  • $34.99

Fred Jerbis Fernet 25 Single Barrel 750ml 34% abv

Frederico __ of Fred Jerbis is devoted to showcasing the Fruiulian terroir (Jerbis being the word for herbs in this Italian dialect) through freshly foraged and organically grown herbs and botanicals from the region. He considers himself an alchemist, spending much of his time experimenting with distillation and steeping techniques to get perfect flavor extracted from every ingredient. His Fernet 25 comes form a single chestnut barrel made without dyes/colorings and very little sugar. Twenty-five different Italian botanicals are used including mint, saffron, chamomile, licorice, savory, orange, rhubarb and of course, gentian. The nose is super fresh, a burst of spearmint and tarragon, followed by toasty chestnut and  nutmeg imparted by the barrel aging. The palate is well balanced and rich without being too viscous, and a nice burst of citrus from the orange peel keeps it lifted. Michelle DeWyngaert

  • herb digestive
  • 4 in stock
  • no discount
  • $44.99

  • herb digestive
  • 1 in stock
  • $34.99

  • liqueur
  • 3 in stock
  • no discount
  • $32.99

  • liqueur
  • 1 in stock
  • no discount
  • $29.99

High Wire Distilling Southern Amaro Liqueur 750

Historically, amari were made as a way to make full use of the harvest by macerating leftover herbs, botanicals, and fruits in distilled spirits. This of course means everything was grown locally, resulting in a myriad of different styles depending on where you were and what crops were planted. And while there are other American amari on the market today, it’s hard to think of one that truly capitalizes on its bountiful, regional raw ingredients. Most are based on traditional Italian – or even Scandinavian – recipes, which are delicious, but rely on herbs and botanicals that may or may not be native to where they are made. Enter High Wire’s Southern Amaro. Using a base of neutral corn spirit, they macerate Yaupon Holly (America’s only native caffeinated plant) and gentian root, along with wild mint, local Dancy tangerine, and Charleston Black Tea (the only colorant used), among other botanicals. It is then sweetened with neutral cane syrup which they make themselves from local sugarcane. It is wild and intriguing on the nose with brown sugar, sweet spice, and zesty citrus balanced by deeper aromas of black tea leaves, pine resin, smoke, and hints of brine and celery. The palate is quite lifted and herb-forward with a balanced sweetness, and it is here that the tangerine and mint really shine along with a touch of black cherry. Reach for this after a fantastic meal! Tim Gagnon

  • herb digestive
  • 1 in stock
  • no discount
  • $35.99

Little City Vermouth Dry Vermouth 375ml

This is an entirely hand-crafted, locally made dry Vermouth from Will Clark of Little City. What started out as a hobby in his living room has grown into a full-fledged operation supplying bars, restaurants, and retail stores. The base wine for these aromatized, fortified spirits is actually made from 100% Cayuga White, a hybrid grape designed for the cold winters of the Finger Lakes, which is then blended with 38 macerated grasses, botanicals, barks, and berries. Notes of almond and chamomile on the nose with yellow apple, with a more savory palate of dried herbs, dried chamomile, and celery salt on the finish. I love how flavorful and a little vegetal this blend is, making it truly worthy of a wet martini (the best way to drink a martini, in my humble opinion). Michelle DeWyngaert

  • vermouth
  • 7 in stock
  • $21.99

Little City Vermouth Sweet Vermouth 375ml

Created in Harlem and bottled by Finger Lakes Distilling, this is a great Sweet Vermouth that straddles feeling classic and modern. The base of both the sweet and dry Little City's is the hearty Cayuga White, a hybrid grape found in the Finger Lakes which lends these Vermouth's  a brighter acidity. The Sweet Vermouth is blended with 53 botanicals, many of them the usual suspects such as gentian, juniper, cinnamon, and orange peel, but with a few more interesting additions like black sesame, black walnut leaf, and grapefruit peel. In order to keep the integrity of these flavors, heat is never used, only maceration until it reaches the perfect balance. Michelle DeWyngaert

  • vermouth
  • 17 in stock
  • no discount
  • $21.99

  • herb digestive
  • 3 in stock
  • no discount
  • $43.99

  • vermouth
  • 2 in stock
  • no discount
  • $54.99

  • aperitif
  • 5 in stock
  • no discount
  • $44.99

Salers Gentiane Liqueur

One of the oldest and most famous French aperitifs; a gentiane-based liqueur with a slightly sweet and earthy character. No artificial colors or preservatives are added. Great on the rocks or with soda, or use it in a white negroni or to add depth to a clear-spirited cocktail.

  • aperitif
  • 2 in stock
  • $23.99

War & Rust Quinquina Aperitif Wine 500ml

A beautiful American aromatized wine in the style of Italian Chinato, I've been a huge fan of this quinquina for a while, and it's had a place at my Thanksgiving table for a number of years now. (Oskar Kostecki)  A little from the wine-maker: "Originally I took Barolo Chinato for inspiration, and cinchona bark remains one of the main ingredients, but in both recipe and method, it has become something different than chinato. To make it, I arrest fermentation by adding brandy when there is still sugar in the must. This makes for a slightly different sweetness level each harvest, so I always have to adjust the the bittering agents, which gets me tinkering with the other ingredients, so the recipe changes a bit every year. I use about 20 different herbs, barks, roots and botanicals including: cinchona bark, gentian, wormwood, anise, myrrh, Virginia juniper, rose petal, chamomile, and ginger root.I started it while working in Sonoma County, so it was originally made from Pinot Noir, and I made a half barrel for the first batch. It has followed me around in my day jobs, so these days there is a lot of Cabernet Franc, but there's Tannat, there's Petit Verdot, there's even Petit Manseng. I leave in the stems, as their flavor seems to work with the whole. It now has more than enough Virginia fruit that I could legally label it Virginia, but since there are over 20 herbs and botanicals, I don't bother with a place name. It is a pseudo-solera in that I have a mother batch, bottle some of it, make more at the next harvest, and then add it to the mother. It has wine going back to 2007. I don't filter it. If it ferments in the bottle one day, maybe I will change that, but I'm pretty sure that would take something away." Ben Jordan

  • aperitif
  • 1 in stock
  • $28.99