For Sinners and Saints, at St. Agrestis, we celebrate the traditions of Italian aperitivi and digestivi from old world methods.
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.
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!
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.
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.
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!
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.