CORDIALS

Hand-harvested alpine herbs mingle with ancient bitter roots and spicy dried fruits in a symphony of aromas and flavors that recall the mystery of old world alchemy. This exquisite aperitif bitters strikes a remarkable balance of alluring aromatics and bittersweet flavors that will inspire the adventurous imbiber to the last sip. ABV 36% Technique Carefully-selected spices, herbs, and roots are steeped by hand in small batches. Wanna know a secret? Our bitter was created for more than cocktails or as an apertif. Add a few ounces to your next pint of IPA and prepare to need an underwear change!

This amber nectar is a smooth blending of macerated, ripe Williams pears and cognac (La poire Williams au Cognac) that makes it a perfect after-dinner liqueur either over ice or unadorned. Both the essences of the spirit and the fruit maintain their own characteristics despite the good marriage.

Blackcurrant liqueur produced within the commune of Dijon. Briottet offers the most recognizable and opulent example of a fine Cassis, using only one variety of blackcurrant, 'Noir de Bourgogne' which is considered to be the best. The aroma of Briottet CrŠme de Cassis is striking and ripe, foreshadowing the rich flavors to come. It fills the palate with thick, luscious fruit. The liqueur is clean and elegant, showing impeccable balance.

Briottet CrŠme de Framboise uses a variety of raspberries that have been cultivated since the Middle Ages and are cousins to the wild raspberry . These berries are sweet but sharp, which is brought out by the maceration process. CrŠme de Framboise is served on its own as a digestif or added to still white wines, sparkling wines and champagnes as an aperitif or cocktail, or can be used to pour over desserts.

This deep-purple liqueur presents luxurious fruit aromas that show both a sweet and a dry, or tart, side. The body is big and the palate follows the nose almost precisely, bringing lush blackberry flavors that alternate in the mouth, being sweet one second, and tart the next. The finish is long and sophisticated.

Briottet Creme de Peche is a delicious peach liqueur, made using premium quality fruit. The liqueur has a very authentic, smooth sweet flavour. Creme de Peche will add delicate flavour to still white wines, sparkling wines and champagnes, as well as ice-creams, sorbets and fruit salad.

A liquer made using mandarine oranges. Very sweet, with crisp mandarine orange flavours, using natural fruit flavours.

Bourbon Cream is handcrafted using Buffalo Trace Kentucky Straight Bourbon, making it a perfect marriage of rich delicious cream and smooth Kentucky bourbon. You can enjoy it chilled, on the rocks, or pour it in a cup of coffee for an indulgent after dinner treat. Tasting notes: this liqueur is rich and sweet; the smooth taste of Buffalo Trace Bourbon compliments the creamy vanilla flavor. Haven't taken the distillery tour yet? Try the Buffalo Float, “the adult root beer float,” at home.

Buffalo Float – The grown up Root Beer Float!
•2 oz Buffalo Trace Distillery Bourbon Cream
•4 oz root beer
Combine in glass and serve.
For extra richness, pour over 1 scoop vanilla ice-cream.

Butterfly is the first pre-ban absinthe of American origin to return to the USA. It was originally made in Boston circa 1902 at the Dempsey Distillery on Merrimac Street. The brand was resurrected by Boston-based absinthe historian, Brian Fernald. An empty bottle and the 1905 trademark registration helped give Fernald a label design and, after years of research in local archives, he unearthed Dempsey’s handwritten recipe book. Butterfly is produced by Claude-Alain Bugnon, Europe’s most famous absinthe distiller. More than 60 production steps are required to make Butterfly over a three day period from plant selection through maceration and distillation, to application of signed, dated and numbered labels. Plants include locally grown grande wormwood, petite wormwood, hyssop, melissa and peppermint and the finest imported anise, star anise, fennel and citrus. Butterfly combines the best of both worlds: American heritage and recipe with Swiss "know how" and ingredients. It is one of only two absinthes to achieve an A Star rating in Drinkhacker and one of only four US available absinthes to achieve a 5 Star rating in Diffords Guide.

Campari is a bitter aperitif created by Gaspare Campari in the 1860?s. It is a complicated mix of more than 60 natural ingredients including herbs, chinotto (a bitter citrus), vegetables, spices, barks and fruit peels that, when perfectly combined, produce an elegant, lingering, bitter appetite/palate stimulant. There is a saying about Campari: ?It is the third drink that will win you over.? That is because 1 and 2 are such a surprise to your palate. Try this on ice, with an orange wedge squeezed into it and soda water to the top, or in a marvelously delicious cocktail (Negroni, Americano, Three Faces? etc.).