- Aviation Gin
- Aylesbury Duck Vodka
- Bittermens Bitters
- Calle 23 Tequila
- Campo de Encanto Pisco
- Cana Brava Rum
- Coco Lopez
- Crawley's Bartender Syrups
- Dale DeGroff's Pimento Aromatic Bitters
- Del Maguey Mezcal
- Dr Adam Elmegirab's Bitters
- Flor de Cana Rum
- Fords Gin
- Four Pillars Gin
- High West Whiskey
- Ilegal Mezcal
- Laird's Applejack and Apple Brandies
- Lost Distillery
- Michter's Whiskeys
- MR BLACK Cold Drip Coffee Liqueur
- Ocho Tequila
Origin: Oregon, USA
Hailing from Portland Oregon, Aviation Gin is the creation of leading US bartender Ryan Magarian. Aviation sets itself apart with its subdued juniper, lavender and citrus presence and earthy flavour against the backdrop of creamy rye spirit. It has been created to be uniquely enjoyable all by itself, both ice cold and at room temperature.
Ryan describes it as a “botanical democracy” of juniper, cardamom, coriander, lavender, anise seed, sarsaparilla, and dried orange peel. Aviation has a remarkable creamy texture due to its rye base rather than the far more common wheat-based gins.
Aylesbury Duck Vodka
Another vodka, Aylesbury Duck comes from the western Rockies of Canada, near Calgary. It is made of winter wheat. Named, of course, after the noblest of all the woodland birds, Aylesbury Duck has been distilled many, many times.
It is 40% alc / vol and is a clean vodka with a spicy and grainy character made with really, really clean water. It has been tested in Bloody Marys, Moscow Mules and various other infamous mixed drinks and the result was always rather pleasant. Add anything.
Origin: New Orleans, Louisiana, (formerly of Brooklyn), USA
While living in San Francisco in early 2007, Avery and Janet Glasser used high proof spirit and a variety of herbs, peels and spices to create an extract of a traditional Mexican cooking sauce. This extract became the prototype recipe for their Xocolatl Mole Bitters. Since then they have formulated a range of innovative “new school” bitters which have become favourites of leading bartenders across the USA and now Australia. They continue to innovate with lots more exciting products in the pipeline. Watch this space.
- Boston Bittahs
Lemon, lime, orange and grapefruit balanced with chamomile and other aromatics to create a bitter suitable for effervescent drinks. The feeling of summer turned into bitters. Try it with your favourite scotch, with pisco or in a classic champagne cocktail.
- Burlesque Bitters
This menage of hibiscus, açai and long pepper is sweet, spicy and a bit of a tart. She loves performing for an international crowd, flirting with Italian amaros, tequila, British gin and Caribbean rum. A perfect companion for drinks served where jazz is played and garters are de rigueur.
- ‘Elemakule Tiki Bitters
A taste of the islands, for drinks best served in hollowed pineapples and ceramic Moai. A blend of exotic spices that are strong enough to be present even in tiki drinks that use nectars and syrups but not so strong that they dominate the palate.
- Hellfire Habanero Shrub Bitters
Hot! Shrubs are classically refreshing fruit and vinegar-based syrups that were sweetened and diluted to make a beverage since revolutionary times. Bittermens have fortified this shrub with alcohol (to better extract the flavours from the chillis and spices) and made it much more concentrated, so you only need to use a few drops to get the desired effect… which, in this case, is a good ol’ bit of heat.
- Hopped Grapefruit Bitters
The essence of grapefruit combined with Pacific Northwest hops to accentuate the citrus bitterness found in grapefruit. Designed for blanco tequila and unaged rum, it also works beautifully with gin.
- Orange Cream Citrate Bitters
Riffing on an orange cream soda syrup, Bittermens created a concentrated orange cream tincture and modified it with a heavy dose of citric acid (instead of using phosphoric acid like the soda jerks used to use). The result? The Orange Cream Citrate. Sweet, sour, tart and creamy, but not bitter by any sense.
- Orchard Street Celery Shrub Bitters
During American colonial times, shrubs were extremely common – vinegar-based refreshers, many times combined with alcohol or allowed to ferment so they had a bit of a kick. The people at Bittermens took an idea of celery seed, brine, shrub and classic soda and came up with this gorgeous celery shrub.
- Tiki Bitters
A taste of the islands, for drinks best served in hollowed pineapples and ceramic Moai. A blend of exotic spices that are strong enough to be present even in tiki drinks that use nectars and syrups but not so strong that they dominate the palate.
- Xocolatl Mole Bitters
Avery and Janet’s original combination of cacao, cinnamon & spice. These are the original Mexican chocolate bitters that have often been imitated by other brands. Amazing with Laird’s applejack and maple syrup in an Old Fashioned.
Calle 23 Tequila
Origin: Jalisco highlands, Mexico
Calle 23 is a highland tequila from Jalisco created by French-born biochemist Sophie Decobecq. Sophie distils each expression separately (Blanco, Reposado, Añejo) to its own special recipe. Her tequilas are double-distilled and she uses Bourbon casks from Kentucky.
These beautiful tequila bottles were designed to be easy-to-pour and easy-to-store – something you don’t find with all tequilas. Multiple award-winning including Double Gold and Gold at the San Francisco spirit competition.
- Tasting Notes (Simon Difford’s Class Magazine)
Blanco: Unaged. A wonderfully clean palate with good agave, crisp apple and sweet tropical fruit notes (pineapple and ripe pear) made even fresher by tongue tingling cracked black pepper.
Reposado: Rested 8 months. The palate is wonderfully buttery with good agave notes, red pepper, honey and fresh fig. The finish is satisfying buttery agave.
Anejo: Aged 16 months. A satisfying agave rich palate [which] features a vanilla start, leading to a cherry fruity nose with hints of menthol and cigar tobacco.
Campo de Encanto Pisco
Origin: Ica Valley, Peru
Created by Duggan McDonnell, owner of legendary Cantina bar in San Francisco, this pisco won the Gran Medalla de Oro for being Peru’s best pisco in its inaugural year, beating out 380 other piscos. Campo De Encanto is alembic distilled only once and nothing is added, no sugar, no preservatives; not even a drop of water.
- The Acholado White label
A blend of four old vine grape varieties – Quebranta (74%), Italia (16%), Torontel (6%) and Moscatel (4%). The Quebranta grapes contribute robust character and earthy notes, with the delicate floral aromas and fruit flavours of the aromatic Italia, Torontel and Moscatel varieties making up the balance. Acholado tends to be sweeter and is the style traditionally used for making the Pisco Sour.
- Quebranta Distiller’s Reserve Brown label
Made of 100% Quebranta grapes; Notes of plum and chocolate, almonds and mint with a hint of apricot blossom. It is a cuvee of different lots and vintages of Quebranta. Campo de Encanto translates as field of enchantment.
Cana Brava Rum
Cana Brava rum is a 3 year-old rum made from local sugar cane grown in the volcanic soil of the Herrera region of Panama. Continuously distilled in a 1922 copper and brass still under the watchful eye of Master Distiller Francisco “Don Pancho” J. Fernandez who was Cuban Minister of Rum for 35 years.
The rum is aged in a combination of new un-charred American oak and used American Whisky barrels, and then blended with older rums for consistency and carbon filtered to create a light and complex rum. The 86 Co wanted to make a rum made in the abandoned style that inspired so many classic cocktails like the Daiquiri, El Presidente, Cuba Libre, and Mojito; a “Carta Blanca”-style rum that tastes like sugar cane and is supported by the flavours from the oak, not the other way around
Origin: Dominican Republic
Coco Lopez is the original and reigning champ of Cream of Coconut, a delicious cream made from the tender meat of sun ripened Caribbean coconuts and blended with the exact portion of natural cane sugar. Coco Lopez was used in the original Pina Colada back in 1952.
Crawley's Bartender Syrups
Jason Crawley has created a range of top quality syrups for the bar professional. Quickly being embraced by top bars around Australia, these Australian-made syrups are now starting to enjoy good acceptance overseas.
- Simple Syrup
Created by industry guru Jason Crawley to help bartenders add brightness, 100% consistency and unsurpassed quality in their drinks. Also saves prep time and messy washing of bottles.
The finest agave syrup on the market - created for the professional. Essential if making a Tommy's margarita.
The finest Grenadine on the market- made from 100% natural pomegranates and nothing else. As a result the flavour is intensely rich with that famous bitter-sweet battle raging at its heart.
The nose is of saturated bitter almonds and a subtle spiced cherry. The flavour builds to mid peaks of bright sweet spice closing off to deep long creamy almond finish.
Delicate but rich candy floss references and a strong floral Damascan rose finish.
Luxurious leaking doughnuts with a deep intensity and richness.
Dale DeGroff's Pimento Aromatic Bitters
Dale DeGroff's Pimento Aromatic Bitters is a new allspice cocktail bitters handcrafted by master mixologist Dale DeGroff and renowned absinthe distiller T. A. (Ted) Breaux.
By blending pimento allspice berries, a delightfully complex and layered spice, with a hint of anise and other herbs, they have created a distinct flavour that enhances many classic and modern cocktails.
Del Maguey Mezcal
First introduced in 1995, Del Maguey offers a collection of exceptional, rare and unblended mezcals created by individual family producers in remote villages throughout the state of Oaxaca, Mexico. Vida was created especially for use in cocktails and Crema De mezcal contains 10% unfermented agave syrup. All the other mezcals in the range are named after the villages in which they are produced.
Only water and the heart of the agave are used to make Del Maguey mezcals. The agave hearts are roasted over hot stones in a pit for three to five days, then ground to mash by horse-powered stone mills.
This is followed be extensive fermentation in wooden vats and a slow process of twice-distilling in wood-fired clay or copper stills. The resulting flavours are smokey, deep and warm. There are several mezcals in the range. Please contact us for details.
Dr Adam Elmegirab's Bitters
Adam Elmegirab is a leading UK bartender with an obsession for creating bitters.
- Dr. Adam Elmegirab’s Aphrodite Bitters
Aphrodite Bitters are a unique, hand-crafted cocktail ingredient which take their name from the Greek goddess of sexuality and love. The botanicals selected for this bottling have been chosen for their alleged medicinal qualities, in this case as an aphrodisiac. The finest chocolate, cocoa nibs, ginger root, red chilli, Arabica coffee and ginseng are compounded to create a complex flavour profile.
- Dr. Adam Elmegirab’s Boker's Bitters
A modern reformulation of the classic cocktail bitters of the 1800s and early 1900s. Created in 1828 by Johann Gottlieb Boker, these were an essential cocktail ingredient in classics such as the Martinez, Manhattan, Crusta, Improved Cocktail and Japanese Cocktail. They were the preferred cocktail bitters of Professor Jerry Thomas, author of the world's first bartender's guide. Intensely bitter with cardamom, coffee and orange notes.
- Dr. Adam Elmegirab’s Christmas Bitters
Chock full of the flavours that epitomise Christmas. Spices like cloves and cinnamon form the basis of this gorgeous bitters.
- Dr. Adam Elmegirab’s Dandelion & Burdock Bitters
A new creation that is entirely unique and entirely British, based on the traditional medicinal beverage that dates back to the 1300s. Used within many modern cocktails and classic drinks, they are complex with earthy/woody notes and hints of malt, honey, muscavado, anise, liquorice, citrus peel and ginger.
- Dr. Adam Elmegirab’s Spanish Bitters
During the mid-1800s, Gainer’s Spanish Bitters were celebrated for their alleged medicinal properties and in particular were noted for their complex flavour profile. Adam describes the palate as initial sweetness followed by predominant chamomile and layers of complex flavour including coriander, raspberry, honey, citrus and pomegranate.
- Dr Adam Elmegirab’s Teapot Bitters
Originally formulated in January 2012, Teapot Bitters are a unique, hand-crafted cocktail ingredient inspired by the combined medical history of tea and bitters. Ancient tea and spice routes both shaped historic civilisation. Their impact can still be felt today in tea rooms around the world, with beverages such as Masala chai and spiced milk tea.
Flor de Cana Rum
Origin: Chichigalpa, Nicaragua
Flor de Caña is the world’s most-awarded rum with over 150 international medals since 2000. Established in 1890, it is Nicaragua’s only distillery and still family owned. Stemming from its market leadership throughout Central America, Flor de Caña enjoys a cult following from loyal fans around the world. Loved for its richness due to the intensely volcanic soil in which the sugar cane grows, Flor de Caña is column distilled from black strap molasses. Every bottle is the age shown on the label; there is no solera system or blending from other ages.
- 4 Year Old Extra Dry White
The oldest white rum on the market. A very crisp and flavourful, filtered aged white rum with a subtle and attractive, barrel-aged character. Finishes with a long fade of dry sugar cane and toasty vanilla.
- 4 Year Old Gold
A traditional 4 year old rum. Medium bodied with buttery caramel, nuts and vanilla notes. Good length and intensity.
- 7 Year Old Grand Reserve
The most popular rum of the range globally. Rich and full-bodied with a toasted amber colour; velvety consistency. Soft notes of dark chocolate and espresso coffee.
- 12 Year Old Centenario
Reddish amber in colour, a semi-sweet rum with nougat, almond, butter, molasses and sherry on the palate. Finishes with peppery spice, dark caramel and charred oak.
- 18 Year Old Centenario Gold
Full-bodied, amber colour, rich complexity, smooth finish. Widely praised by critics. A rum to be savoured by itself.
Part of the much-awaited 86 Co spirits portfolio, Fords gin is a jack-of-all-trades, master-of-none gin which works beautifully no matter how you use it.
Fords gin is made by master gin maker Charles Maxwell at the Thames distillery in London. It is 45% alc / vol. Its botanicals are juniper, coriander seed, bitter orange, lemon, grapefruit peel, jasmine flower, orris, angelica & cassia. Winner of the Chairman's Trophy at the Ultimate Spirits Challenge 2013.
Four Pillars Gin
Origin: Yarra Valley, Australia
Four Pillars is a small Australian distillery in the Yarra Valley. The team behind it is Stuart Gregor, Cameron Mackenzie and Matt Jones. Their ambition is to make the best craft spirits in Australia, and this is their first release.
After 18 months of experimenting, Four Pillars uses ten botanicals – a pretty equal mix of local and exotic. The local botanicals include Tasmanian pepper berry and lemon myrtle and the exotics include juniper of course, cardamom, star anise and coriander seeds. Perhaps most interesting is the use of whole oranges. It is quite unusual to use fresh stuff in gin but Australian citrus is highly aromatic and supports the spicier botanicals like coriander, cardamom and star anise. The Tassie pepper is brilliant on the palate, giving warmth rather than heat. Lemon myrtle is a beautiful, complex and unique alternative to the more common lemon peel. Ultimately it was about trying to deliver the best of both worlds – a perfect, classic gin and something that would fascinate and delight even the most hardened gin fanatic…something spicy with great citrus at the back.
This is a classic in the making!
High West Whiskey
Origin: Utah, USA
High West is Utah’s first distillery since 1870 and the world’s only ski-in gastro distillery. Hand-numbered labels adorn hand-blown glass bottles with wooden-topped cork stoppers.
High West American Prairie Reserve Bourbon is a superb premium bourbon dedicated to raising awareness of a major nature reserve in Montana. It is a blend of two bourbons: a 6 year old (75% Corn, 20% rye, 5% barley malt), and a 10 year old Bourbon (60% Corn, 35% rye, 5% barley malt).
High West Campfire is a blend of bourbon, rye and peated Scotch whisky. The proportions are top secret. The bourbon is 75% corn, 20% rye and 5% barley. Rye: 95% rye and 5% barley malt. Scotch: 100% barley malt that has been peated. All whiskies are at least 5 years old.
High West Double Rye is a marriage of a 2-year-old rye (95% rye and 5% barley) and a 16-year-old with a more conventional mash bill of 53% rye, 37% corn and 10% barley.
High West Rendezvous Rye is a marriage of two straight rye whiskies: an exotic 6-year-old with a 95% rye and 5% barley malt mash bill, and a very rare 16-year-old with an 80% rye, 10% corn, 10% barley mash bill.
High West Son Of Bourye gets its name from High West’s original Bourye (now sold out), which was a blend of straight Bourbon and rye. Whiskey #1: 5yr old bourbon (75% corn, 20% rye, 5% barley malt). Whiskey #2: 3yr Old Rye (95% rye, 5% barley malt). The ratios of whiskies are top secret!
Origin: Oaxaca, Mexico
Ilegal Mezcal is a beautifully balanced vintage mezcal from Tlacolula, Oaxaca Mexico. It is made by a fourth generation mezcalero and his family using 500 year old methods.
Joven: a perfect balance of espadin agave and light smoke. Deep agave aromas. Hints of baked apple and white pepper. Lingering heat and sweet agave throughout.
Reposado: aged for four months in new American oak. Caramelised pear on the nose, agave, butterscotch and vanilla on the palate. A light fruit finish. Velvety smokiness throughout.
Anejo: Aged for 13 months in a combination of French oak and American oak. Maple, clove and bitter orange aromas. Dark chocolate and sweet agave on the palate. Hint of chilli. Rounded, rich and full.
Laird's Applejack and Apple Brandies
Origin: New Jersey, USA
A true American icon, Laird’s Applejack is made by America’s oldest family-run distillers and was first created by William Laird in Monmouth, New Jersey in 1698. Favoured by George Washington and served in Abraham Lincoln’s tavern in 1833, Laird’s is recognised by the US government as America’s oldest native distilled beverage – older than bourbon.
The oldest native American spirit - older than bourbon. Laird’s Applejack is 35% apple brandy and 65% neutral spirits. It takes 6 pounds (2.7kg) of apples to make one bottleThe apples are grown mainly in Virginia. Natural fermentation is employed – no yeast is added. It is then distilled, then water added and aged 4 – 6 years.
Laird’s Applejack makes a wonderful spirit base for cocktails and is used in several iconic classics including the Jack Rose and Stone Fence. It also makes an excellent Old Fashioned with maple syrup and chocolate bitters and it’s superbly refreshing in a highball with home-made ginger beer and lime.
- Laird’s 100 proof Straight Apple Brandy
This is 100% apple brandy, 100 proof, bottled in bond. Laird's 100 proof straight apple brandy is the foundation for Laird's applejack. Limited quantities available until 2015.
- Laird’s 12 year old Apple Brandy
One of the great spirits of the world and recognised as an icon in its native USA. A truly exquisite spirit only available in very limited quantities.
In the last century, almost one hundred (nearly half) of Scotland’s malt whisky distilleries have been closed or destroyed. Global economic downturn, over-production, world wars and prohibition have all contributed to the loss of so many distilleries. As a result of all of these factors, many unique and venerable brands have been lost to the world. Until now.
The Lost Distillery Archive Team studies 10 key components that would have influenced the character of these long lost whiskies. They then use current day malts (average age 15 years) to reconstruct how the whiskies would taste if they were still made today. The 10 key components are: era, locality, water, barley, yeast, peat, mash tun, wash back, still and wood.
There are currently three whiskies in the range, each with both a Deluxe Version and a Vintage version.
AUCHNAGIE, Pitlochry, Perthshire, Highlands, 1812 - 1911
Very sweet to taste at bottled strength, with considerable spice across the tongue and a warming, medium-length finish. Fruity boiled sweets in the aftertaste. At reduced strength it is less sweet and less spicy, but remains fruity, with a trace of vanilla sponge. Spicy and vigorous at full strength; soft and pleasant with a dash of water.
GERSTON, Halkirk, Caithness, Northern Highlands, 1796 – 1882 Smooth texture, sweet taste with smoke in the finish and a mineral twist. Water softens the texture; less sweet but still smoky, and a lingering smokiness in the aftertaste. Just what you would expect from a 19th Century distillery.
STRATHEDEN, Auchtermuchty, Fife, Lowlands, 1829 – 1926
Sweet and peppery to taste, at bottled strength, with a trace of salt and a warming, medium-length finish. Lingering heat. Similar profile with water, at reduced levels, but without the salt and warm finish.
Origin: Kentucky, USA
Michter’s is America’s first distilling company, dating back to 1753 when they started out making rye whiskey.
Master Distiller Willie Pratt has spent over 50 years in the whiskey industry, having spent 40 years at Brown-Forman before joining Michter’s.
Distiller Pam Heilmann spent 15 years with Beam Global and worked directly with former master distiller Jerry Dalton. Her most recent role was Distillery manager of Booker Noe Distillery.
Wine Enthusiast magazine and F. Paul Pacult’s Spirit Journal both awarded Michter’s their highest ratings ever given to spirits. Robb Report’s “Best Of The Best” spirit of 2014. Wine Enthusiast magazine’s 2012 Distiller of the Year.
They take a “Cost Be Damned” approach to the production of every barrel, using various methods including:
Air drying the wood used in its barrels, up to 36 months
Toasting barrels prior to charring them so the natural sugar in the wood comes to the surface
Using a low barrel-entry strength of 51.5% ABV rather than the industry standard 62.5%
Utilising heat cycling to heat the warehouse gradually in winter then opening the windows to let it cool again, so the whiskey ages during the frigid winter months
Adopting the best individual filtration technique for each whiskey rather than using the same filtration method for all their whiskeys
MR BLACK Cold Drip Coffee Liqueur
MR BLACK was created to deliver the all-important taste of damned good coffee in cocktails and mixed drinks, without the need for fresh espresso.
Using the cold-drip method Philip Moore and Tom Baker from MR BLACK have created a rich, intense coffee liqueur that actually tastes like coffee; not like caramels, tequila or other added flavours. MR BLACK is made in Australia.
In 2012 MR BLACK was awarded a gold medal at the International Wine & Spirits Competition in London - the highest accolade ever achieved for an Australian spirit. So Philip and Tom can rightly say: “We’re MR BLACK Spirits and we make the best coffee liqueur in the world.”
Tequila Ocho is made by Carlos Camarena, a third generation Tequilero, in partnership with Tomas Estes. Carlos and Tomas produce tequila that is made slowly in an artisanal way. The result is a fine quality spirit that accentuates the agave flavour. It is concentrated and complex while remaining balanced and easy to drink.
Ocho is the first tequila to designate both the year it was produced and the precise field from which the family grown agaves were sourced. Each batch comes from a different field or rancho contributing distinctive characteristics of that place.
Ocho means “eight” in English.
Ocho came from the eighth sample created by Carlos for Tomas. The agaves ripen for eight years and it takes eight kg of agave to make a litre of Ocho tequila. Production of Ocho blanco takes eight days. Carlos has eight brothers and sisters and the family is in their eighth decade of producing tequila Ocho reposado is rested for 8 weeks and 8 days.
Quina Fina Tonic Water
Origin: New Zealand
Quina Fina tonic water is made in New Zealand with local artesian water, organic lemon, cinchona bark extract from Ecuador (containing quinine) and cane sugar. The result is a dry, authentic tonic water to complement your favourite spirit or to enjoy on its own.
Quina Fina is the supreme Winner of Cuisine Magazine New Zealand Artisan Awards 2013.
Raicilla La Venenosa
Origin: Jalisco, Mexico
Raicilla (pronounced RAI-SEE-YA) is a mezcal that has been produced in the state of Jalisco for over 400 years. In the 1780’s artisans who crafted their mezcals adopted the name Raicilla to avoid a tax levied by the Spanish Crown. They convinced the tax collectors that Raicilla is not a mezcal and were able to avoid the tax.
Most people have little knowledge of Raicilla because the world’s most famous mezcal, Tequila, became so popular that it overshadowed the other mezcal production in the state of Jalisco. Jalisco offers a great diversity of agave species, second only to Oaxaca. For this reason, along with diverse terroir, equipment and technique, Raicillas offer an amazing journey of flavour and history.
La Venenosa Raicilla was created four years ago, by Chef Esteban Morales, to bring these hidden jewels to market. Esteban crisscrossed the state in search of the best producers in each region. The results today are 4 unique Raicillas made by 4 different Maestro Taberneros from 4 different regions of 4 different species of agave using 4 different techniques.
La Venenosa Sierra (black label, 42% alc): This Raicilla is produced by Maestro Tabernero Don Rubén Peña in the village of Mascota, Jalisco. At 1,500 metres above sea level, Don Rubén cultivates, from seeds, Agave Maximiliana. The agave is roasted in a wood fired adobe oven. Wild yeast ferments the agave in 200L vats. Distillation is done is an Arabic – Filipino hybrid still and bottled after only one pass.
La Venenosa Costa (green label, 45.5% alc): This Raicilla is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, 700 metres above sea level. Don Beto cultivates a mix of Agaves: Rhodecantha known locally as Amarillo Grande or Penudo AND Angustifolia that is known as Chico Aguiar and Pata de Mula. Rhodecantha matures after 12 years and Angustifolia after 8. The agave is roasted in a wood fired adobe oven. It is distilled two times in a Filipino still made out of copper and a hollowed out tree trunk.
La Venenosa Sur (red label, 47% alc): This Raicilla is produced by Maestro Tabernero Don Marcario Partida in the village of Zapotitlan de Vadillo at approximately 1,200 metres above sea level. The agave used is a type of Angustifolia known locally as Lineño, which is harvested after 7 years. The agave is roasted in an earthen oven. It is distilled two times in a Filipino still made out of copper and a hollowed out tree trunk.
La Venenosa Sierra del Tigre (orange label, 46.5% alc): This Raicilla is produced by Maester Taberenero Don Luis Contreras, along with his children, in the village of Manzanilla de la Paz, 2,000 metres above sea level. It is made from Agave Inaquidens, known locally as Bruto. The agave is forages wild from coniferous forests. It is roasted over wood embers in an earthen oven. It is distilled in ceramic, Filipino style, stills that have all but disappeared from Jalisco. Don Luis produce only 700 liters per year.
Simple Syrup Company
Save money, increase efficiency and guarantee consistency in your drinks with these syrups created by industry stalwart Jason Crawley. Simple Syrup Co syrups enhance the richness of your cocktails while eliminating the sticky mess of preparing your own syrups. Used in some of Australia’s leading bars.
- Simple Syrup
This is the choice for the purist who longs for completely consistent density from batch to batch.
- Burnt Orange and Vanilla Bean
Made from freshly pressed Valencia orange & Madagascan vanilla, this works beautifully with premium tequilas and whiskies for some old fashioned twists. It also adds a whole new dimension to the Cosmo.
- Madagascan Vanilla Bean
Truly decadent, rich vanilla syrup. Countless cocktails and macerations are fantastic with this syrup.
- Pomegranate and Tahitian Lime
Fabulous in the Ricky and Collins family of cocktails. Simply add a dash to gin on ice and you have a Gimlet you'll never forget!
- Spiced Honey Apple
Deliciously much like an apple pie with cinnamon, aniseed, green cardamom, cloves and nutmeg. Try mixing with Aviation Gin, in a rye Sazerac or to simply make a wonderful mulled wine.
- Pineapple and Almond
Made from small sweet pineapples and almonds, this suits all things tiki: punches and coladas etc.
Square One Organic Vodka
Square One Organic Vodka is the world's first USDA-certified organic vodka. Made from the finest 100% organic North American rye, Square One has a silky mouth-feel unlike more common wheat-based vodkas. It is produced using organic fermentation, and only needs to be distilled and filtered once to achieve excellent clarity and body. All flavourings are 100% organic.
- Unflavoured Rye
The world's first certified organic American rye vodka, giving it a lovely soft texture, unlike more common wheat-based spirits.
Unique and delicious. A wonderful new spirit which gives a fresh spin to classics like Tom Collins, Bloody Mary, Gimlet or simply on the rocks.
Tempus Fugit Spirits
Tempus Fugit Spirits recreates fine rare liquors that were once staples in classic pre-prohibition cocktails, but have been lost in time. Using historic 19th century protocols, many cross-referenced in several languages, Tempus Fugit prides itself in finding out what's missing from the back-bar that the world’s best bartenders are searching for.
They focus on what is often called a cocktail 'modifier'; those spirit-based ingredients used to transform whisky, gin, rum, etc. into a cocktail. These liqueurs were created in the past to be drunk alone, as aperitifs or digestifs, and were made with great pride and care by the best distilleries and liquorists. Tempus Fugit follows in their noble steps. The range consists of Creme de Cacao, Creme de Menthe Glaciale, Liqueur de Violettes, Creme de Noyaux, Gran Classico bitter, Fernet del Frate Angelico and Kina L'Aero D'Or.
Origin: Jalisco Highlands, Mexico
Tequila Cabeza is made from 100% estate-owned agave from the Los Altos region in Arandas. The agaves are grown without pesticides by the Vivanco family, who have been cultivating agaves on their 800 hectare mountainside land for over 100 years.
Simon Ford of the 86 Co describes this tequila as smashing you in the face with its exaggerated agave flavours. It is a blanco, but has spent up to 60 days resting in stainless steel before bottling. Tequila Cabeza is slightly overproof at 43% alcohol.
Origin: Tequila, Mexico
Tequila Fortaleza is artisan hand-crafted, stone-crushed tequila produced by Guillermo Erickson Sauza, a fifth-generation family member.
Don Javier Sauza built his tequila business to become the number one tequila producer in the world and then he sold it in 1976. Fortunately, he left his son Guillermo Erickson Sauza with a parcel of land and a small distillery named “LA FORTALEZA”. It was built over a century ago, but was shut down and turned into a tourist museum in 1968 because its traditional process was too “inefficient”. In 1999, Guillermo decided to restore the old distillery to produce the finest tequila, using long abandoned, artisan methodology. In 2002, after 34 years as a tourist museum, LA FORTALEZA distilled its first litre of authentic handcrafted tequila.
Vanguard Luxury Brands is a fully independent, professional importer, marketer and distributor of premium beverage and liquor brands. We cater to discerning consumers as well as top-end bars, hotels, restaurants and boutique liquor stores.
James France, the Managing Director of Vanguard Luxury Brands, has had over 20 years liquor international marketing experience. In the USA, James managed J&B and later launched Don Julio tequila and managed the Edrington and Mount Gay portfolios.
In Australia he was the exclusive Australian importer of Herradura and El Jimador tequilas, later managing Drambuie and then introducing Ketel One and Hendrick's to the Australian market.
Vanguard has been going since 2008 and we are proud to supply Australia's best establishments with our carefully-selected range of spirits, liqueurs, syrups and bitters.
For General Enquiries, contact James France
on 1300 DRINKS or fax (02) 9315 8873.
To buy our brands at Retail prices, please go to www.sipsip.com.au
For Trade Enquiries, please call:
|Sydney||Andy Kerrsmith||0433 309 310|
|Sydney||Shayne Silver||0468 897 725|
|Melbourne||Dan Roche||0412 941 501|
|Brisbane||Rory Smith||0407 070 754|
|Adelaide||Muster Wine & Spirit||0430 360 650|
|Perth||Nick Harris||0410 160 039|
|Hobart||Adrian Charlesworth||0448 237 935|