Vanguard luxury brands

• Aviation Gin
• Bittermens Bitters
• Calle 23 tequila
• Campo de Encanto pisco

• Crawley's Bartender Syrups
• Creme Yvette
• Dr Adam Elmegirab's Bitters
• Flor de Cana Slow-Aged Rum

• High West Whiskey
• Ilegal Mezcal
• Laird's Applejack and Apple Brandies
• Regal Rogue Bianco Vermouth

• Simple Syrup Company
• Square One Organic Vodka
• Stolen Rum

• Aviation Gin

  Origin: Oregon, USA

  www.aviationgin.com

  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.

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• Bittermens Bitters

  Origin: Brooklyn, USA

  www.bittermens.com

  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.

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• Calle 23 tequila

  Origin: Jalisco highlands, Mexico

  www.tequilacalle23.com

  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.

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• Campo de Encanto pisco

  Origin: Ica Valley, Peru

  www.encantopisco.com

  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.

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• Crawley's Bartender Syrups

  Origin: Australia

  www.simplesyrupco.com

  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.

  • Agave

  The finest agave syrup on the market - created for the professional. Essential if making a Tommy's margarita.

  • Grenadine

  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.

  • Orgeat

  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.

  • Rose

  Delicate but rich candy floss references and a strong floral Damascan rose finish.

  • Raspberry

  Luxurious leaking doughnuts with a deep intensity and richness.

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  Cocktail Recipes

• Creme Yvette

  Origin: Bordeaux, France

  www.cremeyvette.com

  Crème Yvette is an all-natural blend of four berry fruits – blackberry (mûre), raspberry (framboise), blackcurrant (cassis), and wild strawberry (fraise sauvage) - blended with dried violet petals from Provence. A vinimatic “pressoir” employs a pneumatic press to extract intense, rich flavour from the fruit and botanical blend. Finally, a touch of honey and orange peel is added.

  The Cooper Spirits Company is proud to re-introduce and revive this icon of the golden age of cocktails, not available since 1969. Famous recipes for this delicious liqueur include the Submarine Kiss, Blue Moon, Stratosphere and the Pousse Café.

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• Dr Adam Elmegirab's Bitters

  Origin: Scotland

  www.bokersbitters.co.uk

  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.

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• Flor de Cana Slow-Aged Rum

  Origin: Chichigalpa, Nicaragua

  www.flordecana.com

  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.

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• High West Whiskey

  Origin: Utah, USA

  www.highwest.com

  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 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; a very rare 16-year-old with an 80% rye, 10% corn, 10% barley mash bill. It is not chill filtered.

  A higher proportion of unmalted rye gives Rendezvous a unique flavour profile with notes of spicy cinnamon, caramel, honey, mint and vanilla.
     High West Double Rye is a marriage of a 2-year-old rye (made up of 95% rye and 5% barley) and a 16-year-old with a more conventional mash bill of 53% rye and 37% corn.
    The extra age and increased corn of the 16 year old adds just enough woody vanilla richness and caramel sweetness to calm the bite of the younger rye. The resultant whiskey is bold, balanced, complex and perfect for mixing. High West Double Rye has a taste profile of cinnamon, clove, anise, eucalyptus, evergreen gin-like flavours and a vibrant finish.
   

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• Ilegal Mezcal

  Origin: Oaxaca, Mexico

  www.ilegalmezcal.com

  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.

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• Laird's Applejack and Apple Brandies

  Origin: New Jersey, USA

  www.lairdandcompany.com

  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.

  • Applejack

  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.

  • Laird’s 7 ½ year old Apple Brandy

  A wonderful example of the Laird family's skill at the art of making apple brandy.

  • 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.

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• Regal Rogue Bianco Vermouth

  Origin: Australia

  www.regalrogue.com

  Created by Mark Ward, formerly of YAKUSAN and Hugo’s fame among others, Regal Rogue is the first native Australian aromatic vermouth. The base wine for Regal Rogue Bianco is Hunter Valley Semillon, combined with native bush lemons, finger limes, sage, oregano, basil, thyme, lemongrass and vanilla. Regal Rogue Bianco has an aromatic and light citrus nose, backed by the depth of the semillon grape and finishing with a subtle vanilla sweetness.

  

• Simple Syrup Company

  Origin: Australia

  www.simplesyrupco.com

  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.

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  Cocktail Recipes

• Square One Organic Vodka

  Origin: USA

  www.squareoneorganicspirits.com

  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.

  • Cucumber

  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.

  • Basil

  Infused with four varieties of basil: Genovese, Thai, Lemon and Sweet, plus a touch of coriander, honeysuckle and lemongrass. Wonderful for creating new Mediterranean or Asian cuisine-inspired drinks.

  • Botanical

  Infused with eight organic botanicals: pear, rose, chamomile, lemon verbena, lavender, rosemary, coriander and citrus peel. (It is not a gin because it does not contain juniper.) Wonderfully complex with predominant notes of rose and pear. Adding a fresh form of one of the botanicals such as pear or rosemary, heightens the botanical’s influence in the drink.

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  Cocktail Recipes

• Stolen Rum

  Origin: Trinidad & Tobago

  www.stolenrum.com

  Centuries of Trinidadian rum heritage blended to meet the discerning palate of the contemporary wrongdoer! Fantastic rums with multiple gold medals from the San Francisco World Spirits Competition.

  Stolen White rum: The distillation and ageing process takes place in Trinidad where the rum matures in oak barrels for a minimum of two years before it is carbon filtered and carefully blended by hand. The result is hints of cocoa and fruit on the nose with a sweet and delicate finish in the mouth.

  Stolen Gold rum: The distillation and ageing processes are the same as above except the rum is matured for four years minimum.. The result is butterscotch and cinnamon spice aromas on the nose with a smooth and buttery finish in the mouth. Double Gold medal San Francisco World Spirits Competition 2010.

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© 2012 Vanguard Luxury Brands. All rights reserved.
Vanguard Luxury Brands Pty Ltd, ABN 87 128 867 176, NSW packaged liquor license number LIQP770010184. NSW off-premise wholesale license 24015577.

Vanguard Luxury Brands promotes responsible alcohol consumption practices at all times. NSW Liquor Act 1982: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. VIC Liquor Control Reform Act 1998: Under the Liquor Control Reform Act 1998 for Victoria, it is an offence - To supply alcohol to a person under the age of 18 years (Penalty exceeds $6,000) - For a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $500).