Ransom Spirits was started by Tad Seestedt in 1997. Initially, the distillery made small amounts of grappa, eau de vie and brandy. In 1999, Ransom began the production of a number of small-batch fine wines, and In 2007 we took up the craft of grain-based spirits, adding gin, whiskey and vodka to the lineup. By 2010, we combined our crafts of winemaking and distilling to create our first Dry Vermouth. Ransom Farms is located in the Willamette Valley - in the foothills of the Coastal Mountain Range. We purchased a forty-acre farm outside of Sheridan, Oregon in 2008. Barley has been planted since 2008, and our first vines were planted in the spring of 2010. In keeping with our commitment to sustainability and stewardship, our farm has been certified Organic since 2011.
Since 2010 Lost Spirits rums and whiskies have been flirting with the very definition of rum and whisk(e)y. A few inquisitive people found us at our original Monterey County distillery. Many more discovered us at our Silicon Valley laboratory where we made distilled spirits history in 2014. We would like to invite you to discover us at the new re-imagined Los Angeles distillery.
Catoctin Creek® was founded by Becky and Scott Harris in 2009 as the first legal distillery in Loudoun County since before Prohibition. We are located in Purcellville, Virginia, in the heart of the Loudoun Valley. Virginia is the birthplace of American whiskey, and at Catoctin Creek, we faithfully dedicate ourselves to that tradition, producing Virginia's most awarded whisky today—Roundstone Rye!
A unique liqueur on the market today, Hum has been available for a few years, but I rarely see it on cocktail menus. It’s made from pot-distilled rum and infused with fair trade hibiscus, ginger root, green cardamom, and kaffir lime. Sounds simple. It is anything but.
Jimmy Luv is first and foremost, a Bloody Mary lover. As he experimented with his recipe Jimmy’s passion was to develop the best Bloody Mary possible. Once he created the exact mix of ingredients to satisfy his own high taste standards, Jimmy wanted to share his refined blend with anyone that sought a fantastic Bloody Mary.
Jack Rudy was many things. He was a pilot who illegally ﬂew his plane under the Ohio River Bridge (on a dare), an inventor who created a mechanical device for pharmacists to count pills, and a craftsman who once built a houseboat out of an old city bus. After serving as an aircraft mechanic in WWII, he spent his working life as an engineer. He read Popular Mechanics and National Geographic cover to cover – a curious type who made his own bullets, and shot them into a dirt wall he constructed in his basement. In addition to being a ‘marvelous’ dancer, he LOVED to entertain and was known to overindulge in drink, smoke, and his wife’s gourmet cooking.
Pennsylvania Pure Distilleries is an independently run American distillery founded on the idea of creating exceptional spirits using locally grown ingredients and packaging.
For over 35 years, Leonardo LoCascio Selections has represented Italian wines of impeccable quality, character and value. Each wine in the collection tells a unique story about the family and region that produced it. A taste through the portfolio is a journey across Italy’s rich spectrum of geography, history, and culture. Whether a crisp Pinot Bianco from the Dolomites or a rich Aglianico from Campania, the wines of Leonardo LoCascio Selections will transport you to Italy’s outstanding regions.
Long Island Spirits is the first distillery on the Island since the 1800's. Surrounded by over 5,000 acres of potato farms, the distillery is located on the North Fork of Long Island, in the heart of the acclaimed wine region. The distillery is rich in history and tradition, dating back to the early 1900's. The beautifully restored barn that is today home to Long Island Spirits Craft Distillery was originally constructed by brothers Henry and John Columbus in the early 1900's. Long Island Spirits spent all of 2007 retrofitting and modernizing the interior of the barn to be a state-of-the-art Craft Distillery. The barn retains a lot of its original character including its very impressive post-and-beam construction. Today, the barn serves as the headquarters for Long Island Spirits Craft Distillery. Long Island Spirits is proud of the long history of this unique "twin cupola" barn and strives to help preserve this symbol of the rural character of the North Fork of Long Island.
Bilaro is a dream realized by husband and wife team Patrick Bickford and Susan LaRossa. Patrick and Susan met and fell in love while working in the fast-paced wine business, in restaurants in New York City in the early aughts. While wine was the centerpiece, amaro was always in the background. Numerous work trips to Italy always concluded with bottles of amari in transit; at one count over 40 bottles were on the bar at home. Fast-forward nearly a decade, and Patrick and Susan moved west, settling in Sebastopol, west Sonoma County, CA. While building their wine sales consulting business, blr wine co., they began recipe testing and developing a plan for their own amaro. Living so close to some of the best vineyards in California helped convince them to use premium grape spirit as their base, rather than the usual grain spirit base of most amari. A mutual friend introduced them to Travis Smith of Spiritsmith, who became their distiller.
Kermit Lynch was raised in San Luis Obispo, but his name has become synonymous with French and Italian wines. In 1972, with a $5,000 loan and maybe a bit of gumption, this writer/musician opened Kermit Lynch Wine Merchant with thirty-five cases of wine stacked on the floor. Attracted by the Old World wine cultures of Europe, Kermit became a retailer, distributor, and national importer for authentic wines that express their terroir. Much like his close friends, the late food writer Richard Olney and Chez Panisse’s founder Alice Waters, Kermit’s influence has been enduring. He has had so much success shining the spotlight on small, artisan producers that he has won two James Beard awards and was knighted by the French government with their prestigious “Legion d’Honneur.”
Jeppson’s Malört is Chicago’s local beskbrännvin — a style of bitter, wormwood-based, Swedish schnapps. First developed during medieval times for its supposed medicinal benefits, it’s traditionally associated with the farms of Skåne, in Sweden, where wormwood grows wild. In the early 1900s, it was the most ubiquitous drink in Sweden and accompanied the nearly 1 million Swedes who immigrated to the U.S. during that period. One of those immigrants was a man from Ystad, Skåne named Carl Jeppson. During Prohibition, Mr. Jeppson was into the business of producing legal “medicinal alcohol,” and sold his brand of besk bar-to-bar. After repeal, Malört was a staple of every Swedish bar on Clark St and by that time he had sold his recipe to Bielzoff Products Co., a Chicago distillery. George Brode, Bielzoff owner, helped push Jeppson’s Malört beyond its Swedish origins by introducing it to Chicago’s Polish population, who in turn introduced it to the rest of Chicago. Through the decades, Jeppson’s Malört has been thought of as a rite of passage and even a purported hangover cure. But we think it is more than that — Jeppson’s Malört is a drink that has helped define the Chicago bar experience. So, join us for a shot, or a cocktail! As George Brode used to say- “You may not like the first, but after the second shot, you’ll be ours forever!” Skål!
Importers of Premium Mezcal - Rey Campero, Mezcal Real Minero and Mezcalosfera by Mezcaloteca.
Olé Imports began in 1999 with just 3 wines. Our unique portfolio of Spanish wines has now grown to over 100 wines today. My dear friend and partner Alberto Orte and I have searched the Spanish peninsula for wines that share four fundamental elements: terroir, quality fruit, exceptional winemaking and last but not least, wines that present an exceptional value.
Leopold Bros. is a family owned and operated distillery in Denver, Colorado. We create award-winning whiskies, gins, vodka, liqueurs, fernet, absinthe and aperitivo. We malt our barley. We mill our grains. We ferment our mash. We distill everything onsite. We never add artificial ingredients. We barrel and bottle everything by hand. And we invite you to enjoy our spirits responsibly.
The producers of Armagnac, Cognac and Calvados that you'll read about here create some of the most natural brandies available, made without the usage of boisé, sugar, or caramel. They are hand-bottled directly from cask in extremely limited quantities.
Raising the Bar for Aperitif Imports FASEL SHENSTONE is an importer dedicated to sourcing quality and authentic aperitif wines and spirits to improve the American drinking experience. We work exclusively with producers committed to using only the highest-quality ingredients and traditional production methods.
Paolo Marolo is the inspired orchestrator of grappa distillation, arranging harmonies of aroma and flavor through a sensitive balancing of technique and passion. Using his nose, his hands and his palate, he creates elegant variations on the theme of grappa, ensuring that each bottling-- from each year's harvests of grapes from various renowned wine regions of italy--is original and unique. The grappas of Paolo Marolo are essentially the fruit of his great love for his work as a "Mestro Grappaiolo".
Emily and Forrest have been making Royal Rose syrups since 2010. The company grew out of a love for cooking and a passion for delicious food and drinks. We believe that using the best-quality, whole ingredients in our syrups makes the difference between an ordinary drink and a superior cocktail or soda.