|On the nose it has beatiful smell of fresh cut dill, caraway, and has tiny hint of orange. The mouth has has traces of black pepper, but is very well balanced.This cordial is best enjoyed chilled.|
Amarula Cream is a South African cream liqueur made from the fruit of the Marula tree, also known as Sclerocarya birrea or The Elephant Tree, and cream. The fruit is fermented and then distilled in copper pot-stills. The marula liquor is then stored on small oak casks for two years before it is enriched with pure marula extract and blended with fresh cream. Amarula Cream is best served chilled, on the rocks or with crushed ice. It can also be used in desserts and cocktails. An opened bottle should be stored in a cool and dark place for no more than a year.
This magnificent Ancho Chili liqueur has been produced in Mexico since 1927. From the city of Puebla, the Reyes family became famous in the region for making the finest liqueur using the traditional chili of the area. It all begins with the cultivation of the local poblano peppers, which are dried in the hot sun. When the process is done, the smoky and spicy Ancho Chili is born. This legendary chili is hand split and cleaned before being soaked in neutral cane spirit for more than six months. The final stages are the blending of the final ingredients to create what is locally known as menjurje. This mixture is rested for many months before being bottled. While one expects the typical heat and power of other chili liqueurs/spirits, the Ancho Reyes has a subtly that is unheard of in this category. Incredibly complex and balanced, the heat is a flavorful one, not a painful one. Soft and pleasurable enough to sip on its own, this magnificent liqueur will no doubt become a staple in any serious bar. The perfect adulterant for agave and cane based spirits, but with enough going on to stand up as a base spirit. A must have…
APEROL, introduced in Padua, Italy in 1919, was setting trends long ahead of its time. That year, at the famed Padua Exhibition, brothers Luigi and Silvio Barbieri pioneered the revolutionary idea of a spirit with a lower alcohol content of just 11% . Their stylish and versatile creation, APEROL, inspired an aperitif which has become the signature drink of Italy: the Aperol Spritz. Today, thanks to its vibrant color and refreshing, palate-pleasing character, the Aperol Spritz is all the rage among sophisticated drinkers worldwide.
A favorite in rural Pennsylvania, rhubarb was first brought to the state by Benjamin Franklin, who imported seeds from Europe as a gift for his friend, botanist John Bartram. Legend has it, Bartram was so enthused with rhubarb, he created a lovely garden tea showcasing his new botanical prize. Inspired by John Bartram’s concoction, Art in the Age produced “Rhubarb Tea” created from a number of fresh, organically certified ingredients.
Distilled from pure, organic cane sugar, Art in the Age Spirits “Rhubarb Tea” features a botanical bounty of beets, carrots, lemons, petitgrain, cardamom, pink peppercorn, coriander, vanilla, pure cane sugar, and of course, rhubarb. This distinctive liqueur is a treat for the senses, offering sweet, tangy and spicy flavors, balanced by refreshing citrus notes and a delicate floral finish.
Product of Pennsylvania
Alcohol by Volume: 40%
In the 1700s, colonists were introduced to the Root Tea that Native Americans would drink as an herbal remedy. Brewed from sassafras, sarsaparilla, wintergreen birch bark, and other roots and herbs, Root Tea was used to cure a variety of ailments. As colonial settlers passed the recipe down from generation to generation, the drink grew in potency and complexity. However, by the middle of the 19th century, the Temperance movement began to take hold in the States and advocated for complete prohibition of alcohol. In 1851, Maine became the first state to pass prohibition legislation and by 1855, twelve other states had become “dry”.Around this time, a Philadelphia pharmacist named Charles Hires decided to make a nonalcoholic version of Root Tea. He found success when he removed the alcohol from his homemade brew and mixed it with soda water – creating Root Beer. Over time, the popularity of Root Beer skyrocketed and the memory of the original Root Tea faded into history. However it has been revived by Art In The Age, and they have worked diligently to reproduce colonial Root Tea as close to the original as possible.
Distilled from home-grown organic sugar cane, Root Organic Liqueur is infused with numerous herbs and spices including anise, allspice, cardamom, cinnamon, spearmint, lemon, smoked black tea, wintergreen, clove, orange, nutmeg, sugar cane and birch bark. Aromatically, one could possibly mistake it for root beer, but the palate is bold, complex and full bodied with strong notes of birch, peppery herbs, spices, citrus and vanilla bean. Its complex herbal profile makes it an interesting digestif, and also allows it to hold its own in cocktails.
Product of California
Alcohol by Volume: 40%
The traditional recipe for Lebkuchen, or ginger snap, was invented by German monks in the 12th century and first appeared in America in the late 1600s when German Anabaptists sought religious freedom in the New World. These settlers were rustic farmers and baked with hearty blackstrap molasses rather than refined sugar, which at the time was considered unsophisticated by the English settlers. However, blackstrap molasses retains the natural characteristics that usually get stripped away by the refining process, and provides the distinctive, earthy flavors that were desired.
Inspired by the Lebkuchen recipe, Snap Organic Liqueur is created from blackstrap molasses, clove, brown sugar, cinnamon, ginger, nutmeg, rooibos tea, vanilla and pure cane sugar. The result is a complex, highly aromatic liqueur that offers sweet aromas of sugar, vanilla and freshly-baked gingerbread, and a rich, full bodied palate laden with bold notes of baking spice and ginger. Enjoy neat as a digestif, or experiment in bourbon or rye cocktails.
Product of California
Alcohol by Volume: 40%
|”Averna Amaro Siciliano was first crafted as a secret herbal elixir at the Santo Spirito Abbey in Caltanisetta, believed to have tonic and therapeutic qualities. In 1868, Salvatore Averna began creating this infusion of all natural ingredients which include dried fruits, fresh herbs, spices and plant roots for his friends and family having been given the recipe by the monks as a sign of gratitude. With each generation of the Averna family the company has grown as has the demand for their Amaro. Today, under the management of the fourth generation, Averna is the market leader in Italy and a force in the international marketplace.”|