rose petal maceration
Liqueurs and aperitifs have a bad name because the commoditized ones are loaded with sugar, largely to conceal harsh alcohol: Gran Marnier is somewhere above 30% sugar, Kahlua around 45%. If you use good alcohol or, better, great alcohol, you can use way less sugar and get a drink that showcases the ingredients, be they fresh-picked rose petals or Seville orange peels from Curaçao or Burundi Shamba arabica coffee beans.
Firelit
FIRELIT Coffee Liqueur Batch 15-Sumatra Mandheling:
Batch 15 : Cold-brewed 100% Arabica "Sumatra Mandheling" from Lake Toba, Sumatra. Roasted by Reve Coffee Roasters, Lafayette, LA
Liqueurs & Aperitifs
ANSLEY COALE’S ‘A Christmas Spirit’ Brandy & Cranberry Liqueur:
Assembled in 2015 as a component of an aged cocktail, using a 4-year-old alambic brandy with Steve McCarthy's craft cranberry liqueur. The blend remained in barrel for 7 more years. 9 gallons of the original liqueur, still in barrel, were used to freshen the 2015 blend. Richly fruity cranberry against a backdrop of superb aged brandy, beautifully integrated. Makes a great gift, with a 19th-century engraving of jolly old Saint Nick on the label. Limit 2 bottles per customer.
CRISPIN`S Rose Liqueur:
Maceration in apple-honey brandy of fresh-picked heirloom rose petals. Beautiful aromatics true to the flower.
“Unbelievable authenticity. Unforgettable bouquet. WOW.” -SPIRITS JOURNAL
Greenway Distillery Absinthe Superieure:
Apple-honey brandy distilled on an antique cognac still, then infused with beautiful botanicals.
Greenway Distillery Absinthe Superieure:
Apple-honey brandy distilled on an antique cognac still, then infused with beautiful botanicals.
Old Sugar Liqueurs
OLD SUGAR DISTILLERY Americanaki Ouzo:
Double distilled from a fermented mash of midwest-grown dark brown beet sugar. Infused with star anise and seed anise, twice: at the head of the still and again prior to bottling.
