Spirits

SOKA combines distillates of fermented fresh sorghum juice and syrup. The fresh juice lends springy, green flavors of melon, cucumber, and green apple, with the syrup bringing forward darker aromas of harvest, and notes of hay and toasted honey. Read more

Namesake of the Irish emigrant Dead Rabbit gang, and collaboration between Master Distiller Darryl McNally & the founders of Manhattan's Dead Rabbit Grocery & Grog. 5 year blend of Irish malt and grain whiskey, aged in virgin American oak half barrels. Read more

A tobacco and caramel nose, with a bit of barrel char. On the palate, more of that sweet caramel, vanilla, tobacco, and leather, a hint of smoke, and a luscious custardy note. Finishes with a bit of peppery spice, and some brown sugar sweetness. Read more

A collaboration between Sommelier Andrea Mack & Pinhook. Bold maple, sourdough, and honey entice on the nose, while the palate bears brown sugar, candied ginger, cake batter, and clove, with a long spicy finish. Read more

Salmiana. A savory funky mezcal with a nose of fresh cut jalapenos, spearamint, and brine. On the palate, gentle smoke and earth, a lactic creaminess, with citrus and mineral tension. Crazy complex for the price point. Read more

An alluringly fruit forward Cognac. On the nose, ripe pears, apple, jasmine, and cantaloupe. On the palate, more orchard fruit roundness, baking spice and apricot. Truly a remarkable find for it's price! Read more

A surprisingly refreshing grain spirit infused with grapefruit and jalapeno. The spice and citrus are vivid but not overpowering. Really cool cocktail potential here! Read more

A non chill filtered, open air fermented, Jalisco blanco, with well-balanced sweet, fruity, and floral notes. Very soft on the palate with a slightly herbal finish of fennel and anise seed. Read more

We want this to be the canned cocktail of the summer. Drink it straight from the can or pour over ice with a slice of lemon. Read more

Vodka clarity from Breckinridge distillery in Colorado. Clean, nearly odorless, and totally neutral outside of a very mild sweetness. Sippable, but great in cocktails as it won't distract from the other ingredients. High quality at a great price. Read more

Bright, herbal, and fresh. Mountain sage, anise, a smattering of alpine herbs. Perfect for an after dinner digestif or over ice with tonic for a refreshing low-ABV cocktail. Read more

Bright orange and grapefruit with fresh juniper and a juicy, yet bitter, finish. Read more

The first Vietnamese gin. A bold expression of mountain flavors, dried fruits, spices, and seasoned wood.
Plays well with citrus, especially in gimlets and gin fizzes. Read more

100 gallons of strawberry wine distilled into an eau de vie, added back into more strawberry wine with a whole mess of vibrant botanicals such as nettle, quassia, jasmine, rose, nutmeg fruit. Drink it like vermouth - soda water and a slice of citrus. Read more

An Australian gin showcasing the beautiful combination of botanicals and olives. Herbs like rosemary, bay leaf and olive leaf tea combine with vibrant olive oil, native macadamia nuts and lemon myrtle make the gin distinctly Australian. Try in a martini! Read more

Marseille is based on an ancient recipe of four medieval thieves who were caught stealing from plague victims. Notes of eucalyptus, cinnamon, rhubarb, and honey, this amaro is a staff and neighborhood favorite. Read more

A limited release from AMASS, Mushroom Reserve 030 continues their exploration of classic spirits made using adaptogenic ingredients. Distilled with cacao and bergamot, then aged in charred New American Oak barrels. Balanced earthy and citrus tones. Read more